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
Of all the flavors in the world my absolute favorite has to be lemon. When push comes to shove I will choose lemon over chocolate any day of the week!!
Pie, cake, tarts, cookies, breads and even savory dishes such as chicken or fish. If it is associated with lemon in any way, shape or form, you can count me in!!
They are another favorite thing and there is no shortage of Bakewell recipes on here.
EASY BAKEWELL TARTS - A very traditional Bakewell tart with the jam on the bottom of a crisp pastry shell, the almond frangipane topping, almond glaze and cherry topping.
BLACKBERRY BAKEWELL PUDDING - A delicious almond frangipane topping is baked over a lush and fruity black berry filling. Delicious served warm and spooned into bowls with ice cream or pouring cream on top.
BAKEWELL SLICES - Your favorite tart in a slice, with a pastry bottom, jam filling and frangipane topping. Baked in a cake tin, ready to cut into bars for enjoying.
.JPG "Lemon Bakewell Tarts")
I had some tart shells in my freezer that I wanted to use up and I was looking for something new to share with you today. I also wanted something delicious to bring over to my sisters as a special treat for her, Dan and my dad.
I spied a recipe for these delicious Lemon Bakewell Tarts on the Good Food recipe site. Good Food is an iconic British cooking magazine. I never missed an issue when I lived in the UK. I really miss it.
I decided to adapt the recipe so that it was a tiny bit easier, and so that I could use my ready made tart shells. I also converted the British measurements to North American for my readers.
I was really pleased with the results. These are fabulous!! Simply fabulous!
WHAT YOU NEED TO MAKE LEMON BAKEWELL TARTS
You can of course make your own pastry for these, but using the ready made really made making them so much quicker and easier! I am all for ease as and when !!
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 2 large free range eggs
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
.JPG "Lemon Bakewell Tarts")
I used regular salted butter. I also used ground almonds/almond flour that you can get at Costco. Kirkland brand.
Normally I have my own homemade lemon curd, but any good quality lemon curd can be used.
The tart shells I used are made by Tenderflake and can be found in the freezer section of any grocery store. I find that they are preferable to any other kind.
You can of course make your own pastry for the shells as well if you are really keen!
.JPG "Lemon Bakewell Tarts")
HOW TO MAKE LEMON BAKEWELL TARTS
These are so easy to make and go together very quickly! Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
When all of the egg has been beaten in, beat in the remaining almonds and the flour.
Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
.JPG "Lemon Bakewell Tarts")
Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)Scoop onto a wire rack to cool completely.
Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
Store any leftovers in an airtight container.
.JPG "Lemon Bakewell Tarts")
The original recipe just had icing sugar dusted over the tops and made fewer tarts baked in larger tins. I found these to be the right size for us and I always think any kind of tart or cake is better for having a lush glaze drizzled over top!
If you are as fond of lemon as I am, you will probably enjoy these lemon treats as well:
BUTTERMILK LEMON PUDDINGS - One of my favourite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake.
LEMON KISSES - This is the perfect lemon cookie! These cookies are crisp, buttery and full on lemony! Wowzah wowzah! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
COCONUT AND LEMON CAKE - This is a basic layer sponge cake recipe which uses coconut milk and a bit of coconut oil as well . . . for plenty of coconut flavor and moistness. I like to sandwich the layers with lemon curd for an extra special touch!
.JPG "Lemon Bakewell Tarts")
I was extremely pleased with the ease at which these lemon tarts went together and with the fabulous taste result! These were delightfully delicious on every level, from the crisp pastry case, to that lush lemon curd filling and the lemon frangipane topping.
In short, if you like lemon as much as I do, you won't want to miss out on these!!
Yield: 12
Lemon Bakewell Tarts
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A delicious riff on the traditional Bakewell Tarts, except these have a lush lemon curd filling along with a lemon almond frangipane topping.
Ingredients
You will need:
- 12 unbaked tart shells (I used Tenderflake frozen tart shells, thawed) (alternately you can line 12 tart tins with your own pastry)
- 6 TBS of good quality lemon curd (You can also use homemade. You can find my easy recipe here.)
For the frangipane:
- The finely grated zest of two lemons
- 7 TBS (100g) butter, at room temperature
- 1/2 cup (100g) fine granulated sugar
- 2 large free range eggs
- 1 cup (85g) ground almonds
- 3 1/2 TBS (25g) plain all purpose flour
- 3 - 4 TBS flaked almonds
For the lemon glaze:
- 1 cup (130g) icing sugar
- fresh lemon juice to thin
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Place the tart shells on a baking tray. Prebake for 8 - 10 minutes. Remove from the oven and spoon a tsp of lemon curd in the bottom of each shell, spreading it out to cover.
- Rub the lemon zest into the sugar in a bowl until very fragrant. Add the butter and cream together with an electric hand whisk until light and fluffy.
- Beat in the eggs, one at a time, including a TBS of the ground almonds with each addition.
- When all of the egg has been beaten in, beat in the remaining almonds and the flour.
- Spoon the frangipane batter into the tart shells to cover the lemon curd. It will fill them right to the top. Scatter some flaked almonds over top of each tart.
- Bake in the preheated oven for 15 to 20 minutes until golden brown and set. (A toothpick inserted in the centers should come out clean.)
- Scoop onto a wire rack to cool completely.
- Whisk together the icing sugar and lemon juice to give you a thick drizzle. Flick some of this over each cooled tart. Allow to set before serving.
- Store any leftovers in an airtight container.
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
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Well today is my birthday. Boo Hoo Fifty nine years old. However did that happen. No matter, happen it did and I am celebrating! Ten friends are coming over for lunch today and we are going to do it in style. I am looking forward to seeing and spending time with them.
This is the cake that I always make for my Birthday. It just wouldn't be my birthday without it. I make it every year, no fail, and this year it is no different.
If you always run late in the morning and
skip breakfast, try these delicious breakfasts you can make using your stand
mixers, such as griddle cakes and pasta.
3 Delicious Breakfasts You Can Make Using Your
Stand Mixer
Breakfast, a meal eaten to start the day off on a
healthy note, is something that should always be filling to the body and soul.
However, while trying to balance life and work, we end up resorting to easier
options.
There are plenty of good but tedious breakfast
recipes for which you can use your stand mixer. Try these three recipes for
delicious breakfasts you can make using your stand mixer, whether for Sunday
mornings or for weekdays. You and your family will leave home every morning
with full bellies and happy hearts.
How to Choose the
Perfect Stand Mixer
But wait! Before making your delicious breakfasts
using your stand mixer, you must understand the paddle attachments and their
functions. Besides, the quality of the mixer matters too, which is why you’ll
need to scheme through brands.
Take KitchenAid, for example. They have models
catering to the needs of people, such as functionality, capacity, and ease of
use. If you want to get one for your home, compare
KitchenAid mixers by their models, motors, capacity, mixer
attachments, size, and price to find your perfect one.
Breakfast Recipes
You Can Make With a Stand Mixer
While making each breakfast item by hand will
give better results and add more love and care, stand mixers will save you a
lot of time. And you’ll also get better results than you would expect, along
with some love.
You can make some delicious breakfasts using your
stand mixer to help you with the morning rush and make things much better.
1. Denver
Omelette
Plenty of easy, delicious, and filling omelette
recipes are available worldwide. Some may need some work, but they’ll be the
most beautiful omelette you’ll ever eat.
One such recipe is the Denver omelette. This pillowy
omelette has gooey cheese, vegetables, and protein, which is much easier to
make with a stand mixer. It’s also so adaptable that you can modify the classic
recipe to make a baked
Denver omelette.
Ingredients
●
4 eggs
●
Smoked ham
●
Onions
●
Bell peppers
●
Cheddar cheese
●
Water
●
Olive oil
●
1 tablespoon of butter
Recipe
- Chop the onions, bell peppers, and smoked
ham.
- Cook them in a little bit of olive oil until
they’re soft.
- Remove from the heat, and cover them up.
- Crack the eggs in the stand mixer bowl, add
a little water, and use the whisking attachment to whisk them up until
frothy.
- Melt and heat the butter in a skillet.
- Add half the egg mixture to the butter and
cover with a lid until the eggs set.
- Add half of the cooked ham and veggies
mixture, top it with cheese, and cover again until the cheese melts.
- Repeat the process with the rest of the
mixtures.
This recipe will create two filling denver
omelettes, perfect for breakfast. You can even enjoy it with English muffins,
or create a delicious sandwich with it at any time of the day. The Denver
omelette can be that versatile!
2. Homemade
Pasta
Having homemade pasta as breakfast is a little
unconventional, right? Not for the Italians! Who said that it would be a sin to
have this delicious treat as breakfast? Although tedious, stand mixers make the
job easy, especially with the multifunctional attachments on the mixer body.
Yes, you’ll have to portion out your pasta dough
and shape them up by hand. However, your stand mixer and the attachments will
aid in the dough-making process a lot.
Ingredients
●
2 cups of all-purpose flour
●
3 eggs
●
1 teaspoon of olive oil
●
A pinch of salt
Recipe
- In the stand mixer bowl, add the flour and
eggs one by one while you mix the dough with the hook attachment.
- When the dough is ready, poke it to see if
it bounces back. If it does, it’s ready.
- Portion out the dough into four parts.
- Attach the pasta roller to the stand mixer,
and roll the dough into thin sheets, starting with the widest setting on
the roller.
- When the dough is stretched and looks like a
thin sheet of paper, you can shape it into anything.
- To make long pasta like spaghetti,
fettuccine, pappardelle, linguine, angel hair, or bucatini, use the pasta
cutter attachment by adjusting it to various thickness to get the pasta
you want.
With the base of your pasta ready, that is, the
pasta dough, you can cook them in any way you like. Make them creamy, saucy, or
herby and with lots of tomatoes. Try making carbonara, fettuccine, alfredo,
spaghetti with classic tomato sauce, or linguine alla puttanesca, and it’ll all
be finger-licking good with fresh, homemade pasta.
3. Griddle
Cakes
Classic
griddle cakes are always a delight, with butter on top and
syrup trickling down the cakes. Another name for it is the more widely known,
pancakes. It’s also one of those delicious breakfasts you can make using your
stand mixer.
Making the mixture in a stand mixture will give
you fluffy and airy griddle cakes that won’t deflate minutes after they puff
up. You can also enjoy them in sweet and savory ways, adding fruits on the side
or some sausages!
Ingredients
This recipe makes griddle cakes for two people.
Everything should be mixed at room temperature to allow a smooth mixture.
●
2 cups of all-purpose flour
●
2 teaspoons of baking powder
●
1 tablespoon of sugar
●
Half teaspoon of salt
●
1 large egg, beaten
●
1 cup whole milk
●
1 tablespoon melted butter
●
Half teaspoon vanilla extract (optional)
Recipe
- In a bowl, mix all the dry ingredients
thoroughly.
- Add all the wet ingredients in the stand
mixer bowl and mix with the paddle attachment.
- Slowly incorporate the dry ingredients and
let the paddle mix everything until thoroughly blended into a batter.
- Heat a griddle and grease it lightly with
some butter.
- Add one-fourth cup of batter for each
griddle cake. Each cake should be about two inches apart.
- Cook on one side until you see bubbles
appear, and then flip them to cook the other side.
To add the final touch, add a spoonful of butter
on the top while the cakes are hot and sprinkle some syrup. You can have
sausages on the side or chop up some fruits.
Conclusion
Stand mixers are highly versatile with all the
attachments they carry. Whether a paddle, a whisk, a mixing hook, or a pasta
maker, you can easily make an array of filling breakfast items with a good
quality stand mixer.
Try out these recipes and explore all the
delicious breakfasts you can make using your stand mixer. You won’t have to
worry about getting late in the mornings after that!
There are certain things from Costco that I try to always keep in my freezer. Things like the All Beef Hotdogs, cod fillets, and chicken. I like the crispy crumbled chicken breasts. They are really nice, just on their own served with veg or in a sandwich, etc.
We can get quite a few meals out of a package of them, truth be told, as there are only the two of us in the house, so they are quite economical for us. I always like to season them a bit prior to baking. Sometimes I will just use cracked black pepper and sometimes I will sprinkle them with cajun spice, or whatever flavours I am in the mood to be eating. They are really quite an adaptable ingredient to have in your store-freezer!
Yes, it is a bit of a cheat, I know . . . but I would be lying if I didn't admit that sometimes even the most seasoned chef's like to cheat a bit! These frozen breaded fillets can also make a great basis for other things! Kind of like a pizza crust . . .
They need never be boring. You can partially cook them and then top them with a multitude of things and finish them off, and nobody will be complaining!!
If you keep a store cupboard filled with lots of lovely bits, dressings, cheeses, sauces, etc. the world is your oyster!
This is a seriously simple way to dress things up and keep everybody happy. You could even make a bit of a party of it and let everyone top their own with their own choices.
Once topped and baked, they are ready to serve with any variety of sides . . . potatoes, rice, vegetables, there is no end to what you can do.
Cranberry sauce and toasted soft goat's cheese . . . seriously scrummy . . .
Ranch style with ranch dressing, cheese, bacon and spring onions . . .
Parmigiana with a good marinara sauce, parmesan cheese and mozzarella . . .
Hunters chicken with BBQ (I like the Paul Newman one) bacon, cheese and spring onions . . .
Chicken Caesar with caesar dressing, parmesan and four cheese blend, with a bit of bacon and spring onion on top . . .
And those are only a few ideas . . . marmalade with some apricot stilton . . . (can you imagine!) . . . salsa with some jack cheese and pickled jalapenos . . . how about Mozarella and pizza toppings like olives, mini pepperoni, etc. The world really is your oyster and these are truly a fabulous canvas for whatever floats your boat!
*Tasty Ways to Dress Up Breaded Chicken Breasts*
Of course you could just pound, bread and fry your own chicken breasts and they would probably be even better, but when you are pressed for time and inspiration, these are fabulous! I am all out of them now so guess who will be making a trip this week to get some more????? You got it Pontiac! Mois for sure! Bon Appetit!
Yesterday was my sister's 63rd Birthday. Since it was my first time being able to celebrate her Birthday in person after over 20 years, I decided to cook her a slap-up Roast Chicken Dinner.
That is what she wanted. Roast Chicken with all the trimmings, including my MIL's stuffing, along with a Victoria Sandwich Cake for dessert.
This is the cake we all enjoy for our celebratory cakes. We are cake and jam people.
I was only too happy to oblige her. We all love a roast dinner and we all love roast chicken, and the cake, well, that is a real favorite also!
As usual I cooked far too much for the main meal. We had roast chicken with gravy, fluffy mashed potatoes (as per my father's request), potato stuffing/dressing, peas/carrots and then the dessert. Because there is bread in the dressing, we don't do rolls.
Today Cindy, Dan and I are going to Jonnys Cookhouse in Berwick for another birthday dinner. That's Dan's treat for Cindy. Wednesday nights is the night my dad goes for fish and chips with his friends, so we usually try to do something together also.
I have not been to Jonnys since I was home for our Eileen's wedding, 9 years ago now. We have been talking about going all Winter. So there is no time like the present, and what better excuse than a Birthday.
My sister and I were perusing the menu this morning as we talked on the phone. There is soooo much to choose from, it will be hard to make up our minds, so we thought we needed all day to mull it over so we don't drive Dan to distraction when we get there with our humming and hawing.
Normally the people in my family always have fish and chips when we go out. We say we are going to have something else but, in the end we have fish and chips. Their fish and chips are great, but so are their Poutine!
Their Chicken Dinner Poutine looked especially good. Crisp chips, melting cheese, chicken, gravy, stuffing and peas. What to do, what to do!
How could I ever choose??? And then I remembered all the chicken dinner leftovers I had in my refrigerator.
I decided to make a Chicken Dinner Poutine for my breakfast ( a late one, don't judge) and then I could order fish and chips later on. (Or maybe I will just get an ice cream. It depends on how hungry I am.)
That way I could crack on with my work today and not have to worry about cooking any dinner. Problem solved!
Poutine is very much a Canadian thing. It originated in Quebec in the 1950's and is essentially a dish of hot chips (french fries) with gravy and cheese curds.
That was at the beginning. At its birth. You can now get all kinds of poutine. It has morphed into multiple varieties. If you can dream it, you can make it, and it will probably be pretty delicious as the basic version is pretty darned delicious!
As long as you get the three main ingredients right. The chips. The gravy. The cheese curds, and it really needs to be cheese curds to be truly authentic.
And those ingredients need to be piping hot, hot enough to melt the curds! You can see I achieved a proper melt! Yum yum!
You can use mozzarella cheese, because you will get plenty of melt, but real cheese curds for poutine are the authentic way to go.
When we were children we would visit my father's family up in Northern Quebec. There is a cheese factory near where he grew up and we always got bags of the cheese curds to snack on in the car on the way home.
Squeaky and delicious. You can't beat them! Even after mom and dad had separated in their later years, my mom always got my father to pick her up a bag when he went, and he always did.
You can get the bags of cheese curds in grocery stores now. You can eat them just as is, or you can turn them into Poutine. And why not! You only live once.
What wonderful flavors are in this dish. Poutine on its own is delicious, but add some chicken and stuffing and peas?
You got a little taste of heaven right there on a plate!
Just make sure everything is good and hot and Bob's your Uncle. You will have poutine perfection!
Poutine gravy, melting cheese curds, tasty chicken, stuffing, peas. What's not to love about that I ask you!
Its a good thing.
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
Chicken Dinner Poutine
Yield: Serves 2
This is full on decadence. Something delicious to make with your leftovers from a chicken dinner. Winner Winner Chicken Dinner!
Ingredients
- 1/2 of a four serving sized package of frozen French fries
- 1 cup (238g) leftover chicken gravy
- 1 cup (200g) leftover roast chicken
- 1 cup leftover stuffing, crumbled
- 1/2 cup (65g) frozen peas, cooked
- 1 cup (210g) large cheese curds, not packed
Instructions
- Cook your fries according to the package directions. I use Cavendish Crispy fries and cooked them in my toaster oven. It took approximately 10 minutes.
- While your fries are cooking, add your chicken to the gravy in a sauce pan and heat until nice and hot and the gravy is bubbling.
- Warm your stuffing up in the microwave until hot. Pour boiling water over your peas and then drain.
- Divide the hot chips between two dishes and layer up as follows: hot chips, cheese curds, chicken and gravy, crumbled stuffing and peas.
- If everything is nice and hot your cheese curds will melt beautifully and become nice and stringy.
- Serve immediately.
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