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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
There is nothing on earth as simple or as delicious as a bacon sarnie, bacon bap or bacon buttie, bacon sandwich . . . no matter what you call it, it's heavenly bliss.
When we were living up in Chester and working at a very busy service station together, my husband and I sold literally hundreds of bacon baguettes every single morning to hungry customers that would line up around the shop, mostly builders and truckers I think. We sold them by the halves and by the wholes, crisp on the outside, soft on the inside, stogged full of *greasy bacon* baguettes. We also sold sausage ones, and bacon and sausage ones. Six and twelve inches of white breaded goodness crammed full of grease and cholesterol. I used to go home stinking of bacon and sausage each night, and wonder what the big deal was. I tried one once, and it didn't taste all that good to me, probably because they used cheap sausages and bacon. As anyone who is a Connoisseur of the finer things in life can tell you, cheap meat is just plain nasty, especially when it comes to sausage and bacon...
One must be sure however, to use really good quality bacon. I like to use free range organic dry cured bacon myself. It satisfies my tree hugging need to be a responsable consumer of things, and I happen to think happy pigs taste better.
As far as bread goes, I think good old soft white bread tastes the best, not the cheapest but neither the most expensive. A good middle of the range bread works just fine, something like aKingsmill's Everyday medium white loaf works wonderfully for me!
*The Worlds Best Bacon Buttie*
Serves 2
Printable Recipe
Soft white bread, grilled bacon with crisp edges, brown sauce . . . delicious . . . need I say more?
6 - 8 rashers of rindless smoked or unsmoked back bacon
light olive oil
4 slices of white bread
HP brown sauce or Heinz Ketchup (whichever you prefer)
To get a really crisp edge on your bacon, snip a few small cuts in the fat around each rasher. This also helps to keep it from curling up too much when you are cooking it.
Put a large skillet over medium high heat and heat until it is hot. Add the olive oil and heat to a shimmer before adding the bacon. Reduce the heat to medium and cook for 3 to 4 minutes on each side or until it's as crispy as you like it.
Lay two slices of bread out on the counter and divide the bacon between them, allowing the juices to soak into the bread. Spread the remaining two slices of bread with either the brown sauce or the ketchup and place sauce side down into the pan drippings. Cook for several minutes until all the pan juices are soaked into the saucy bread. Place the bread slices, sauce side down on top of the bacon covered slices. Place onto warm plates, cut in half and serve straight away. Enjoy!
I'm not sure who it was that first recognized that if you beat egg whites together with a bit of sugar and then baked it that you could come up with a heavenly concotion as light as a cloud and quite blissfully as tasty . . .
I only know that I am glad that they did.
Simple ingredients, simple techniques . . . marry together in a wonderful union of un-parralled success . . . eat them plain, or whip up some heavy cream and sandwhich them together. You could break them up and fold them into some gently whipped cream along with some crushed berries, or like me . . . you could just sit there and bit into it, relishing every glorious, meltingly sweet pillow like bite . . . the choice is yours.
A few things to remember . . .
Always start with eggs that are more than a few days old. Very fresh eggs will not create as voluminous mixture.
Make sure your whisk and bowl are scrupulously clean. Any hint of fat at all will prevent your whites from reaching their full potential.
*Big and Fluffy Almond Meringues*
Makes about 6 large or 12 small
Printable Recipe
These lovely meringues are light and crisp. You don't have to add the toasted almonds, but I think they add a nice touch. These are delicious served with fresh berries and softly whipped cream, or make smaller ones and sandwich them together with some whipped cream in the middle.
4 large free range organic egg whites, at room temperature
115g caster sugar
115g sifted icing sugar
1 small package of flaked almonds (optional)
Pre-heat the oven to 110*C/ 225*F. Line a large baking sheet with some parchment paper. Set aside.
Place the egg whites in a large glass mixing bowl. Whip with an electric whisk until they resemble fluffy clouds and hold their shape when you life the beaters out of the bowl. Gradually start beating in the caster sugar, one tablespoonful at a time until the mixture is thick and glossy. (Try hard not to overbeat it) Fold in the icing sugar a third at a time, being careful, once again, not to overmix. You want it to be fluffy and cloudlike.
Spoon large dollops of the mixture onto the baking sheet, leaving about 2 inches or so between each one. If you are making smaller ones, spoon tablespoonful's onto the baking sheet. Scatter the flakes almonds over all, if using. Bake for 1 1/4 hours, or until they are very crisp on the bottom and sound hollow when tapped on the bottoms. They should be very lightly browned. Remove to a wire rack to cool.
You may now use them as you wish.
After a weekend full of beautiful sun and warmth the rain comes. It coats every bloom in the garden, and dances on every branch. It is a growing balm for every thirsty leaf and petal. I know that when the sun comes again the garden will move forward in leaps and bounds, and so I sigh and make new plans . . .
This is the perfect day for a lunch of light soup and a sandwich . . . No . . . not a plain sandwich, but perhaps a Stromboli . . . it's yeasty and fragrant dough wrapped around a cheese, pesto and sundried tomato filling.
Yes . . . I could do meat, but . . . today my soul hungers for cheese and herbs. It is the perfect way to use up the last of the oven dried plum tomatoes I put up last autumn, encased like jewels in olive oil and herbs . . . it is spring and I enjoy a taste of late summer from a year just passed . . .
Serves 4
Printable Recipe
1 batch of pizza dough (See below)
1/2 cup of fresh basil pesto
(from the chiller cabinet at the store)
100g ball of buffalo mozzarella, torn
1/2 cup sun dried tomatoes, soaked in oil, drained and chopped
1 egg, beaten
Pre-heat the oven to 200*C/400*F. Line a flat baking sheet with parchment paper and set aside.
Roll out your pizza dough to a rectangle, measuring about 10 by 16 inches. Spread this with the pesto to within 1/2 inch of the edge all around. Scatter the torn mozzarella over and the chopped sun dried tomatoes. Roll up tightly as if for a jelly roll. Place onto the baking sheet and shape into a rough circle, folding the ends to fit together. Slash into 8 equal pieces around the edge, almost all the way through from the top down, but leaving joined at the inner edge. Fan out. Brush with some of the beaten egg.
Bake for 25 to 30 minutes, or until nicely browned and the cheese is melted and bubbling.
Serve warm.
Thirty Minute Pizza Dough
Makes enough for two crusts, or one stromboli
Printable Recipe
1 cup warm water
1 tsp yeast
1 tsp sugar
1 TBS olive oil
2 1/2 cups strong flour
1 tsp salt
Place the warm water in a large bowl. Stir in the sugar and sprinkle the yeast over top. Allow to sit for several minutes to proof the yeast. (about 5) Whisk the flour and salt together. Stir the yeast to dissolve and then stir in the flour mixture and the olive oil. Mix together well, at first with a wooden spoon and then with your hands. Knead until smooth and elastic, about 5 to 6 minutes. Place in a lightly oiled clean bowl, turning once to coat it with the oil. Cover and allow to rise for 20 minutes before knocking down and proceeding.
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