Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I think most of the schools here in the UK are back in session today, with possibly a very few exceptions. They went back to school in Scotland last week. The summer seems to have passed by very quickly. It seems it no sooner started and it is now ending . . . sigh . . .
It's one of my favourite flavour seasons of the year now . . . Aspagarus season! The shops are slowly beginning to stock fresh British Asparagus, which I believe is the most delicious tasting asparagus in the world!!
Of course there is asparagus readily available all year round . . . but it more often than not comes from Peru. Nothing against Peru . . . but . . . do you really want to eat asparagus that's been grown half a world away, sprayed with something to keep lasting longer . . . and pasted onto our grocery shop shelves some what . . . multiple days or even weeks later???
I think NOT! Yuck!! I turn my nose up at that tasteless foreign stuff all year round . . . I'm waiting for Spring when our English Asparagus comes into season, I'm ready to line up and partake as often as I can. It is a short season and I want to indulge myself as much as I can during those few weeks in May and June when it's available!
I love it steamed, until it's crispy tender and still nicely green . . . dipped into melted lemon butter, or hollandaise sauce . . . it's also a real treat used as soldiers instead of toast with your soft boiled eggs. It makes beautiful pasta dishes, even more gorgeously delicious . . . goes wonderfully with chicken . . .
It's absolutely breathtakingly delish in salads . . . or wrapped in pancetta and grilled. It makes fabulously tasty spring tarts and is wonderful with poached or scrambled eggs. In fact it's just wonderful when paired with eggs, full stop!
But how I really love it . . . is when it's roasted in a hot oven. I simply toss with a bit of olive oil, salt and pepper and then spread it out onto a baking sheet. I roast it for 8 to 10 minutes in a hot oven. As soon as it comes out of the oven I spritz it with some white balsamic vinegar and sprinkle it with a few shavings of Parmesan cheese. Oh, my . . . but it is some good done that way.
Today I've simply steamed it and then layered it in a delicious open faced sandwich for two. Layered on a crisp ciabatta roll, which has been spread with some pesto mayonnaise, along with some ham, sliced tomatoes and lotsa cheese, this went down a real treat.
I just love knife and fork sandwiches don't you???
*Open Faced Asparagus Melts*
Makes 2
Printable Recipe
A delicious open faced grilled sandwich, filled with the lovely flavours of delicious fresh Spring asparagus!
16 good sized spears of fresh asparagus
3 TBS fat free mayonnaise
1 TBS ready made Green Pesto
1 ciabatta roll, cut in half, with the top half trimmed
so that it will lie flat
2 slices of baked ham
4 thick slices of ripe tomato
2 TBS of grated low fat mozarella cheese
2 TBSl of grated emmenthaler cheese
2 TBS grated Parmesan cheese
fresh ground black pepper to taste
Trim the asparagus. Snap off any woody ends and trim off the little pointy bits along the stem. (These can be bitter.) Wash well. Steam, covered for 2 minutes, until crispy tender.
Preheat the grill. (Broiler)
Combine the mayonnaise and pesto in a small bowl. Spread 2 TBS of the mixture onto each ciabatta half. Place onto a baking sheet. Pop under the grill for a vew minutes until the pesto mayo is bubbling. Remove from the oven and then layer each slice with one piece of ham and half of the asparagus. Place two slices of tomato on top of each. Sprinkle each with 1 TBS of each of the cheeses and season with a grating of black pepper.
Grill for a few minutes longer, until the cheese is melted and just turning golden brown.
I'll let you in on another really tasty, simple way to prepare it. Wash and dry your asparagus really well. Trim off the woody ends and those bitter little points. Roll it in low fat mayonnaise to coat . . . and then roll it in grated Parmesan Cheese. Place on a buttered sheet of parchment paper you've placed on a baking tray and roast it at a hot temperature (200*C/400*F/ gas 6) for about 8 to 10 minutes (depending on the thickness of the spears) until the cheese is melted, the spears are tender and the whole thing is scrummy, Scrummy, SCRUMMY!
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.
I did have an internal debate with myself on whether to share these sandwiches with you or not. Lets face it they are not very attractive.
They kind of resemble a hot mess . . . but sometimes that can be a good thing. Sometimes the hotter and messier, the better!
I believe the first time I had broccoli was at a Chinese restaurant, and it was love at first bite. I can say with impunity that it is one of my favourite vegetables.
When I visited Utah several years ago I had occasion to eat in the lovely Roof Restaurant on top of the Joseph SmithMemorial Building in downtown Salt Lake. I had Deep Fried Pickles and I remember having something, probably a sandwich which came with Sweet Potato Fries. Both were very good and I am sure the sandwich was also, but for the life of me I cannot rememer what it was.
It was such a wonderful experience and the food so good that Todd bought me the cookbook, Recipes from The Roof, the 100th Anniversary of The Hotel Utah ad Joseph Smith Memorial Building for Christmas. I am ashamed to say that although I have drooled over many of the pages, today was the first time I have cooked one of the recipes.
I found myself with an abundance of fresh broccoli and I spent some time this morning going through a lot of my books, looking for something to use it in. This recipe caught my eye and I was reminded of the lovely visit I had there with my friend Lura and so, I decided to make this soup.
This recipe is adapted from the one in the book. Its very rich. The original uses heavy cream, but I chose to use single cream. I just could not bring myself to eat that much double/heavy cream. My arteries started to clog just thinking about it!
I also used low fat cheddar with no problem, and semi skimmed milk. It still tasted rich and delicious. I dare say you could even use low fat evaporated milk instead of the cream with no problem which would take the fat content down even further!
In any case this was rich and creamy, simple and quick to make, filled with fibre, and most delicious. I highly recommend! (I also cut the recipe in half very successfully so if you are a smaller family you can bear that in mind.)
*Cream of Broccoli Soup with Cheddar Cheese*
Serves 6
(rinse in cold water to halt the cooking after steaming!)
45g plain flour (1/4 cup)
960ml of single cream (4 cups, whipping cream)
240ml chicken stock (1 cup)
180g of grated cheddar cheese, divided (1 1/2 cups)
2 tsp Worcestershire sauce
fine sea salt and coarse black pepper to taste
broccoli florets, to garnish
Melt the butter in a large saucepan over medium heat. Add the
onion, celery, garlic and broccoli. Cook, stirring frequently with a
wooden spoon, until the vegetables are very soft. Sprinkle the flour
over top and stir to make a roux, cooking it for about a minute. Pour in
the cream and the chicken stock. Stir well to combine. Cook, until
the soup thickens. Stir in 120g of the cheese (1 cup), stirring to melt
the cheese. Season with the Worcestershire sauce and salt and black
pepper to taste.
This is rich and creamy and more than just a bit decadent! Todd thoroughly enjoyed it and broccoli isn't his favourite vegetable either! It would an excellent first course for your celebratory meal in the holidays, or even for a dinner party! Quick, easy and delicious! Bon Appetit!
One thing I have always enjoyed is Sliders. A Slider, typically, is a small sandwich, based/filling a smallish bun, not much larger than two inches across.
Originally they were meant to be used for burgers, but, like everything, the sandwich has morphed to include all sorts of tasty fillings!
One thing which is nice about making them is that it is a great way of making a larger amount of sandwiches all at once! You leave the buns attached together, like a sheet of buns.
You cut the "sheet" in half horizontally and then you lay them out in a baking dish, bottom halves first and filling them all at once, placing the top "sheet" over the fillings.
Typically they are then glazed with butter and some seasonings, covered and baked until the fillings are hot and any cheese in them has melted.
They are then very easy to cut apart and serve individually. The very concept makes them great for get-togethers, parties, pot lucks, etc.
Of course at the moment, getting together in large groups is not a smart thing to do, due these new highly transmittable versions of the Covid Virus. For myself and my family, we are sticking to the four people who are in our own bubble, and even those get-togethers are rare.
Most of the time it is just me. If you are lucky enough to have a partner, then you will be just you and one more. That doesn't mean you can't still enjoy good food and party treats.
To that end, I downsized my favorite Cordon Bleu Sliders to feed only two people.
And let me tell you, they lack none of the deliciousness of the full-sized version. They still taste every bit as delicious and are every bit as cheesy, moreish, yummilicious!
So what do I mean when I refer to Cordon Bleu? The term is French in origin, and translated into English simply means Blue Ribbon.
According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
By extension, it now refers to food which has been prepared to a very high quality, but very good and experienced cooks.
Generally speaking to day it is meant to be a dish which includes ham, turkey/chicken and swiss cheese, with some sort of sauce involved.
With these sliders it means a tasty bun with several sauces, ham, turkey and cheese. Totally delicious.
WHAT DO YOU NEED TO MAKE CORDON BLEU SLIDERS FOR TWO
Today I just used the last of the leftovers of my holiday meal, including the buns, so it was a really handy way to use them up in a very tasty way!
- 4 brioche mini rolls ( or mini-dinner rolls or Hawaiian rolls) (Keep together as a slab)
- 1 TBS honey Dijon mustard
- 1 TBS full fat mayonnaise
- 4 thin slices of baked ham
- 3 slices of swiss cheese
- 4 thin slices of roast turkey
- 2 TBS whole berry cranberry sauce
- 1/2 TBS creamed horseradish
- 1/2 TBS butter, melted
- pinch garlic powder
- 1/2 tsp parsley flakes
- 1/2 tsp everything bagel seasoning (if you don't have any, you can use sesame seeds, or poppy seeds, celery seed, etc.)
I was able to use the last of the dinner rolls, which were still attached together, and the leftover roast turkey and the ham. I even managed to use the cranberry sauce that was left.
The only things which I needed to use that were at the holiday dinner were the horseradish, honey mustard, mayonnaise, the cheese, and a few seasonings.
You can of course multiply this to feed more. If you don't have leftover ham or turkey, you can certainly use deli-meats.
Don't like horseradish? Leave it out and just use plain cranberry sauce. Don't like honey mustard? Use regular Dijon. You can also adapt the cheese to what you have to hand. What you want is a smooth melting kind of a cheese.
HOW TO MAKE CORDON BLEU SLIDERS FOR TWO
These are so simple to make. I think a child could make them actually, except for the slicing of the rolls. That step a grown up should always do!
The idea behind these is that they are baked as a whole. So you will need four smallish rolls that are still attached to each other. Cut them in half horizontally so that you have two "sheets" of buns. A top and a bottom.
Making them is kind of like making a lasagna or a bed. You layer things in. You will need two basic sauces.
One is made by whisking together the honey mustard and the mayonnaise. The other is made by whisking together the cranberry sauce and the horseradish sauce. Make both of those.
Place the bottom bun sheet, cut side up, in the bottom of a baking dish small enough to hold them snugly. Mine was about 7 inches square. Spread this sheet with the honey mustard/mayo combination.
Lay your sliced ham on top of this to cover, then lay on your slices of cheese, covering the ham completely. Finally lay on your turkey/chicken, again covering the cheese completely.
Melt your butter and mix it with the garlic powder. Brush this mixture evenly over the tops of the buns.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Finally sprinkle them evenly with the everything bagel seasoning and the parsley. If you don't have everything bagel seasoning, then you can use sesame seeds or poppy seeds, celery seed, etc.
I have to say however, the everything bagel seasoning is perfect.
Cover the dish tightly with aluminum foil and then bake the sliders in a preheated 375*F/190*C/gas mark 5 oven for 20 to 25 minutes, until everything is heated through and the cheese has melted.
Remove from the oven, let sit for a few minutes and then cut the bun sheet in four and serve.
Two sliders should be more than ample for each person, especially if you have some salad or potato chips or fries on the side. Store any leftovers, covered in the refrigerator.
I have never frozen these so I cannot say with any certainty that they will or will not freeze well. This is such a small amount however, that there shouldn't really be much in the way of leftovers.
These are incredibly delicious and very popular. The honey mustard mayo goes well with both the ham and the turkey, and of course cranberry goes well with turkey. Ham also lends itself to fruity condiments and the horseradish cuts the sweetness a tiny bit and gives these a bit of zippity do dah!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
My Todd is a simple man . . . with traditional tastes and values. He grew up during the War and knows well the deprivations that went along with that era, both during and after the war . . .
It does not take much to please him, and he appreciates most anything you set down in front of him . . .
Just so long as it's not pasta . . . or chocolate.
He even liked school dinners when he was growing up. Not a lot of people did. School dinners have traditionally gotten a bad rap, but not for Todd. He loved them. I suspect I would have probably have loved them too. In any case they would have been better than a cold sandwich and a bruised apple served up in a paper bag, which is what I had!
Anyways, I digress . . . Todd . . . simple man . . . traditional values.
Like bread and butter pudding, which normally has lovely sultanas studded all the way through it. They always kind of burn on the top and get all chewy and scrummy, however . . .
I am not always a traditionalist. I sometimes like to shake the tree a little bit.
Just a little bit mind . . . not so hard that all the coconuts fall out . . . just enough to give things a little bit of a twist . . .
Like your traditional bread and butter pudding. I got to thinking the other day how delicious it would be with a layer of strawberry jam added in the middle . . . kind of like souffled jam sandwiches . . .
all soft and unctuous, with a tasty layer of sweet jam in the middle . . . the custard gently flavoured with lemon zest, cardamom and cinnamon . . . oh and with a traditional dusting of nutmeg on top . . .
This was some good. Warm and comforting and delicious. School room flavours . . . with a grown up touch.
Kind of like a Queen of Puddings . . . without the meringue . . . but somehow better. With just enough spice and lemon to really bring out the lovely strawberry flavour.
It went down a real treat!
*Strawberry Bread and Butter Pudding*
Serves 4
Printable Recipe
A delicious bread and butter pudding with the added twist of a layer of tasty Strawberry Jam.
1 ounce softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread
good quality strawberry jam
1 tsp cinnamon powder
1/4 tsp ground cardamom
the grated zest of one lemon
12 ounces whole milk
2 ounced double cream
2 large free range eggs
1 ounce caster sugar
grated nutmeg to taste
demerara sugar for sprinkling
Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some strawberry jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish. Sprinkle with the cinnamon and cardamom.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
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