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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
We had such a fabulous sunny day here today! Perfect eating outdoors day. The Missionaries came over and helped Todd to trim the hedge and I thought I would bake them something filling for their lunch. Pasty's are perfect picnic food . . . filling, delicious and great for eating out of hand.
The pasty has been a staple food down South in Cornwall for a very long time. It's been known as many things through the years . .. . tiddy oggy was one name used and hoggen was another name, which was used in particular when they didn't contain potato.
Many things were used as fillings through the years . . . meats, fish, vegetables, eggs and sometimes you would have a savoury filling at one end of the pasty and a fruit filling at the other.
There are pasty shops all over the UK, where you can just about any kind of pasty you could want nowadays . . . steak and stilton, steak and ale, Lamb and mint, cheese and onion, to name but a few. (I confess to having a certain fondness for the steak and stilton ones and the cheese and onion ones. Oh so scrummy!!)
These here today are a traditional, no frills steak, potato, onion and swede pasty. (A swede is a rutabaga, but you could also use turnip.)
Delicious and tender meat and vegetables encased in a delightfully flakey pastry. They're not as hard to make as some would suppose, but are really quite simple to execute. What's not to like!!!
*The Great Cornish Pasty*
Makes 4
Printable Recipe
Buttery Puffed Pastry, all flakey and encasing a delicious filling of beef, potato, onion and swede. Perfect and totally portable!!!
1 3/4 to 2 pounds of puff or shortcrust pastry
1/2 pound of beef skirt or chuck steak, sliced into very thin strips
1 medium potato, peeled and thinly sliced and chopped
1 large onion, peeled and chopped
1 small swede, peeled and thinly sliced and chopped
1 ounce butter (2 TBS), melted
fine sea salt and freshly ground black pepper
1 freerange egg, beaten
Roll the pastry out 1/3 inch thick. Cut into rounds approximately 8 inches in diameter. You will need 4. I find a sandwich plate is perfect to use as a template.
Place the potatoes, onions, swede and steak into a large bowl. Season with salt and generously with lots of pepper.. Drizzle the melted butter over all and mix well together.
Divide the filling between the 4 rounds, placing it just slightly off centre. Brush the edges with some beaten egg and fold one half of the pastry round over to cover the filling. Seal shut and then pinch and roll the edges from one edge to the other, giving it a bit of a rope effect. Place onto a lightly greased baking sheet. Pierce the tops in a few places and brush with beaten egg. Place into the refrigerator to ill for about 1/2 hour.
Preheat the oven to 200*C/400*F/ gas mark 6. Place the tray of pasties into the oven and bake for 15 minutes. Lower the heat to 180*C/350*F/ gas mark 4 and cook for a further 30 to 35 minutes until well risen and golden brown and the filling is cooked through and the vegetables are tender. You can shield with some foil if you think the pastry is getting too dark.
Serve hot or cold as you like. These are great picnic food!
There is a deliciously Creamy Fish Chowder cooking over in Oak Cottage today. If you are a regular reader of A Year From Oak Cottage, you will want to update your bookmarks, as the url has changed! Thanks!
You would be right in thinking that this is not something which you will see very often in this kitchen . . . chocolate cake. The Toddster doesn't like chocolate cakes, pies or cookies, or puddings for that matter . . . and with my diabetes I try very hard not to eat this stuff, but when I was having four missionary elders for dinner a week or so ago I decided that I would bake them a chocolate cake for dessert.
I do believe I have found THE perfect lemon cookie. I love lemon anything and these cookies are just the absolute epitome of what are some beautiful lemon flavours!
I SO adore lemon in anything, pies, cakes, cookies. Even savoury dishes. I absolutely love Lemon Chicken.
These cookies are crisp, buttery and full on lemony! Wowsa wowsa! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
I love those little BBC books, they are chock full of great recipes. I have quite a few of them. When I first moved to the UK I had a subscription to Good Food Magazine.
It was a real favourite of mine. Always filled with great recipes, and so are these little books.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The baked cookie is tender and flakey. I would say that they are not quite shortbread like, but very close. They have a beautiful texture when baked.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
It just doesn’t smack you in the face!
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
It is worth it to pay a bit more for a quality curd or even to make your own if you can. These lovely biscuits deserve more than the cheap stuff. You won't be sorry.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Whisk together a few ingredients and drizzle. Easy peasy. But, that's not all . . . there is more.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
These are lemon cookies you can write home about. These are the lemon cookies you have dreamed about.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
But they are simple enough to enjoy every day. Be warned. You are sure to fall in love!
Use a good quality thick lemon curd for these. If you love lemon, you will quite simply adore these.
200g soft butter (7 ounces or 14 TBS)
140g caster sugar (3/4 cup)
1 large free range egg yolk
1 tsp vanilla
the zest of two lemons
the juice of one lemon
300g of plain flour, plus a bit extra for dusting (2 cups plus 2 1/2 TBS, plus extra for dusting)
1/2 jar good quality lemon curd
140g of icing sugar, sifted (3/4 cup)
Line a few large baking trays with baking paper. Set aside.
Cream
the butter together with the sugar, egg yolk, vanilla and the zest of
one lemon until well combined. Add the flour and stir together. You
may need to use your hands near the end to make sure the flour is
completely incorporated, and you have a smooth dough. Divide the dough
in half and roll out to 1/4 inch thickness on a lightly floured board.
Stamp into 2 1/2 inch rounds. Reroll trimmings and recut until you
have used all the dough. Place on baking sheets. Chill in the
refrigerator for half an hour.
Preheat the oven to 200*C.400*F/ gas mark 6.
Bake
the cookies, one tray at a time, on the middle rack of the oven until
pale golden brown, about 8 minutes or so. Scoop off onto wire rack to
cool. Allow to cool completely before proceeding.
As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
*Lemon Kisses*
Makes about 20 double biscuits/cookiesPreheat the oven to 200*C.400*F/ gas mark 6.
Spread half of the biscuits with some lemon curd, and top with the remaining biscuits.
Whisk
the icing sugar together with enough of the lemon juice from one of the
lemons to give you a thick drizzle icing. Drizzle this over top of
the sandwiched biscuits and sprinkle with the lemon zest of the second
lemon. Leave to set before serving. Store any leftovers in the
refrigerator. Bring to room temperature before serving.As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
Never thinking for a minute that if I wanted to sandwich them together I would have to reverse cut half of them . . . DUH. Nevermind. They were still cute and pretty tasty as a single layer cookie, glazed with the lemon icing and decorated simply as it were.
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 Thanks so much for visiting. Do come again!
Children have early morning sports and club activities to dash off to, early morning buses to catch . . . mom and dad are trying to get everything sorted, showered and fed before they have to dash off to work . . . and the list goes on and on. It soon becomes far much easier to pick up a donut at the coffee shop on the way in, or feed the hungry babes with a pop tart or other equally as chemical and additive filled portable "breakfast" goodie. Not good . . . they might taste good . . . but they are just not good for you.
Wholesome and hearty muffins, baked with natural ingredients are a delicious and healthier alternative to a fast food breakfast sandwich or other "quick" choice. Taste tempting muffins such as these fabulous ones shown here today . . .
Muffins made with whole grains . . . fruit, not a lot of fat, not a lot of sweetening . . . filling and tasty nonetheless . . . and reasonably sized, not gargantuan. A muffin is supposed to be a muffin . . . not a cake baked in a muffin tin.
Breakfast on the go. Portable goodness. Very easy to bake ahead and freeze, and then just take out as and when you are wanting something quick, and wholesome . . . and filling. This will put some lead in your pencil and help to get you and your family through the morning without finding yourself hungry again half an hour down the road, and so starving by elevensies that you grab something very bad for you like a candy bar or a bag of crisps . . .
The low fat buttermilk makes them moist . . . sweetened naturally with some maple syrup and muscovado sugar . . . whole bran cereal and unbleached plain flour . . . naturally sweet sultanas, high in fibre and low in fat. These are my breakfast winners! (Sans the butter, of course!! What can I say . . . I felt like indulging myself this morning . . . I can sometimes be quite naughty.)
*Everyday Maple, Bran and Sultana Muffins*
Makes 12 medium muffins
Printable Recipe
I like my Bran Muffins chock full of raisins, but feel free to subsitute other dried fruits such as blueberries, cranberries or chopped apricots or dates.
Moist and delicious muffins! Not too sweet. I bake these and then store them in the freezer. Then I take them out, one or two at a time and just reheat them for a few seconds in the microwave.
375ml of low fat buttermilk (1 1/2 cups)
2 large free range eggs
4 TBS unsalted butter, melted
60ml of sunflower oil (1/4 cup)
60ml of pure maple syrup (1/4 cup)
50g of all bran cereal (about 1 1/2 cups)
225g of raisins (1 1/2 cups)
100g of plain flour (1 cup)
30g of wheat or oat bran (1/2 cup)
50g of soft light brown muscovado sugar (1/4 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
50g of toasted chopped walnuts, or pecans (1/2 cup) (optional)
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a standard sized 12 cup metal muffin tin(2 1/2 inch diameter cups) really well, including the top of the pan. Set aside.
Combine the buttermilk, butter, eggs, oil, maple syrup, bran cereal and raisins in a large bowl. Set aside for 5 to 10 minutes to soften the bran and plump the raisins.
Bon Appetit!
This delicious Greek Chicken & Cucumber Salad recipe is what summer eating is all about! Simple ingredients and fresh flavors, with minimal fuss!
Nobody wants to be spending all their time in the kitchen when they can be outside enjoying the warmer temperatures! Quick and easy recipes are the order of the day!
This recipe I am sharing with you today is one that I downsized from a recipe I found on the New York Times for a delicious Greek Chicken with Cucumber Feta Salad.
The original recipe served four people. There is only one of me and whilst I am keen to try new things, I don't want to be eating them four days in a row, although I can manage to enjoy it at least twice.
So I downsized it to feed only two people. I have also streamlined the instructions and made them a bit easier to understand. At least I think that I have!
This is built for two and deliciously keto, low carb and diabetic friendly as well!
.JPG "Greek Cucumber Salad")
What you have here is a delicious salad with very Mediterranean flavor and textures. Broken, bruised cucumbers, baby plum tomatoes, garlic, yogurt, feta cheese, salt and pepper.
I added a bit of red onion because I like the spark that it brings to the table, but you can leave it out by all means.
Something really wonderful happens to cucumbers when you bash them around a bit and bruise them. The exercise creates lots of rough edges which are perfect for soaking up all of that lovely yogurt dressing!
.JPG "Greek Chicken")
The chicken is likewise filled with flavor. Marinated for about 15 minutes in a garlicky yogurt and oregano marinade it becomes really tender.
I loved the garlic and herby flavor that the marinade gave to the chicken. It made the chicken really moist and juicy!
The chicken and the salad together were a brilliantly tasty combination!!
.JPG "Greek Chicken & Cucumber Salad")
WHAT YOU NEED TO MAKE GREEK CHICKEN & CUCUMBER SALAD
There is nothing spectacularly out of the ordinary here. Fresh an simple ingredients put together in an incredibly simple and delicious way!
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
.JPG "Greek Chicken & Cucumber Salad")
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
.JPG "Greek Chicken & Cucumber Salad")
You can use either full fat or low fat yogurt here. Both work well. I used fresh fat garlic cloves for this. My chicken was free range free from antibiotics chicken. I trimmed it of all the fat that I could.
I used dry oregano, but you could use fresh oregano. Just double the amount and chop it.
I used Kalamata olives in brine. I had to pit them and then tear them in half. Confession here, I always like to suck on the pits while I am working. They have loads of flavor in them.
.JPG "Greek Chicken & Cucumber Salad")
I used block feta cheese in brine that I found at the store which was made here locally in Nova Scotia. It was lovely. The brand is Holmestead. It has a lovely flavor and texture.
I have not been paid or given free product to tell you that either. I speak the truth as I find it. I am enjoying discovering new things now that I am back in Canada and I like to share them with you when I do.
I used local hothouse English cucumbers, which are all that are available to me in my small town, and baby plum tomatoes.
.JPG "Greek Chicken & Cucumber Salad")
HOW TO MAKE GREEK CHICKEN & CUCUMBER SALAD
This was really very simple to make. Whisk together the ingredients for the chicken marinade and then marinate it while you are making the salad.
The most unusual part of making this was the bashing of the cucumber to bruise and crack it. I had never done this myself. I had seen Molly Yeh do it on one of her programs the other day however and I was keen to try it.
I didn't have baby cucumbers, but I used half an English cucumber and just gave it a good bashing with the flat side of my meat pounder.
.JPG "Greek Chicken & Cucumber Salad")
Then I ripped it apart with my hands into small chunks, which sounds a lot more aggressive than it really was. I didn't bash it very hard, just bruised it and it broke apart very easily.
Apparently this helps to create nice craggy edges to help soak up all that dressing. Who knew?
Now that I have tried it I will be doing it regularly. I loved the resultant rough looking bits of cucumber! Much more interesting than flat cubes!
The dressing is made by mashing grated garlic, yogurt, crumbled feta and some seasoning together with a fork. Easy peasy, and oh so delicious. Do remember that feta cheese and olives are both very salty ingredients so be careful when salting the dressing.
.JPG "Greek Chicken & Cucumber Salad")
The marinated chicken is simply grilled until golden brown and down and then served along side of the salad. I grilled my chicken in my Cuisinart Griddler machine. I love the results it gives.
I had one of these in the UK which I used a lot and so it was one of the first things I purchased for myself back here in Canada. You can use either the ridged side of the plates, for grilling meats and panini, or the flat side for making pancakes, etc. It opens out flat for that purpose.
Its a really cool little machine. I have the waffle plates for it as well. Yummy!!
.JPG "Greek Chicken & Cucumber Salad")
Altogether this made for a really delicious and simple meal. It was quite healthy as well I think. I very much enjoyed it.
If you are looking for more chicken to grill might I recommend the following:
MORROCAN SPICED GRILLED CHICKEN & COUSCOUS SALAD - I love Moroccan flavours . . . cumin, coriander, cinnamon, garlic . . . lemon . . . olive oil . . . so delicious. Both the chicken and the salad benefit from them in this delicious summery recipe.
GRILLED PEANUT CHICKEN - A delicious marinade which yields a really tasty bit of chicken. I like to make extra marinade to dip the finished chicken in when I am eating it. Its just so tasty!
EASY CHICKEN GYROS - Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce. These are quick, easy and most delicious!
Greek Chicken & Cucumber Salad
Yield: 2
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is simple to make, delicious and filled with flavor. Boneless, skinless chicken thighs are marinated and then grilled to perfection and served along side a deliciously creamy and crunchy salad!
Ingredients
For the chicken:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
For the salad:
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
Instructions
- Mix the garlic and yogurt for the chicken marinade together in a bowl. Season to taste with salt and pepper. Add the chicken, turning to coat it in the marinade. Cover and set aside while you begin the salad.
- Take the cucumber and bash it about a bit with the flat end of a meat pounder, until it is bruised and cracked. Tear it into 1/2 to 1 inch pieces and place into a colander along with the tomatoes. Add the salt and toss to combine. Leave to drain in the sink.
- Grease your grill or grill pan with a bit of oil. Heat to medium/high. Scrape off any excess marinade from the chicken and place into the grill/grill pan. Cook until it is well browned and releases easily from the pan on one side then flip and cook longer, until cooked through and the juices run clear. (5 to 7 minutes each side. If using a closed grill, 7 to 8 minutes altogether.)
- Leave to rest while you finish the salad.
- Measure the yogurt for the salad into a bowl. Add the garlic and feta cheese and mash well with a fork until you get a chunky paste. Shake the cucumbers to get rid of any excess moisture and add to the bowl along with the olives. Stir to combine and coat everything well. Season to taste with salt and black pepper. (Remember feta cheese and olives are salty.)
- Serve the grilled chicken with the salad on the side.
Thanks so much for visiting! Do come again!
As I write this (Saturday) it is the day of my mother's funeral. I wanted to bake something in my mom's memory today and the first thing which came to mind was these fabulous Butterscotch Cookies.
My mother used to bake these for us all the time when I was a child, either these or her soft molasses cookies. I've just realised that I don't have that recipe on here either, so I will have to bake them soon to share with you.
To be honest when we were kids we were not overly fond of these. We kind of took them for granted and not the treat that they were. We wanted cream stuffed store bought cookies . . . from the Keebler Elves, baked in a tree. We were not mature enough to appreciate the finer qualities and value of homemade goodies as opposed to store bought. (We liked frozen chicken pot pies for crying out loud, and Frozen TV dinners! 😝)
Actually we did enjoy these, we never turned them down . . . and my favourite ones were the ones that had lumps of brown sugar in them that hadn't quite gotten mixed totally into the dough. They ended up like little bits of butterescotch candy. Bonus!
These are refrigerator, slice and bake cookies. You make the dough and shape it into a log and then chill it overnight, ready to slice and bake as you need. Fresh baked cookies on call!
Flavoured with vanilla and brown sugar . . . nothing more . . . I used Muscovado brown sugar this time and I like them even more. (Muscovado brown sugar is a less refined brown sugar.)
They do use white vegetable fat . . . something like Crisco, Tenderflake, Trex, White Flora or the like. I have never made them with butter so I don't know how they would work with butter. I've always just used the white vegetable fat. I am not a snob that way.
I don't bake things like this often enough to be worried about any ill effects from using white vegetable fat. There are plenty of other things to worry about.
These are lovely and crisp . . .
See that lovely little lump of brown sugar there . . . that's mine!
Crisp and perfectly dunkable . . .
Equally at home with a hot cuppa as they are with a tall cold glass of milk!
They are delicious. I suspect they were a family recipe and one that my grandmother used to make for my mother, although in those days they would have used either lard or rendered bacon fat . . .
For me they are a lovely bit of delicious nostalgia and a fitting remembrance of a mother who loves us enough to bake us cookies from scratch, even if they were not always appreciated.
Yield: 5 dozen
Mom's Butterscotch Cookies
prep time: cook time: total time:
These cookies were not our favourites when we were growing up. Oddly enough, I love them now and feel very nostalgic when I bake them. They're actually quite delicious! I cringe to think that as a child I preferred a store bought sandwich cookie to these delights!
ingredients:
- 110g of white vegetable shortening (1/2 cup)
- 200g soft light brown sugar (1 cup packed)
- 1 egg
- 1/2 tsp vanilla
- 245g of flour (1 3/4 cup)
- 1/2 tsp baking soda
- 1/4 tsp salt
instructions:
- Cream the shortening and sugar together. Beat in the egg and vanilla. Sift the flour, soda and salt together and stir this into the creamed mixture until well combined. Shape into a log 2 1/2 inches across. Wrap well in wax paper or greaseproof paper and chill in the refrigerator overnight or until firm.
- Preheat the oven to 190*C.375*F/gas mark 5. Cut into 1/8 inch thick slices. Place on un-greased baking sheets, leaving space in between for spreading. Bake for 8 to 10 minutes until lightly golden brown. Store in an airtight container.
Created using The Recipes Generator
See how crisp they are? Luvelly jubbly!
They are also Grace approved! Ariana stopped by for a short visit and let Grace have one. I sent a bag full home with her. My Mum would have approved of that. Home baked Cookies = Love = Joy shared.
I love you mum. I can feel your love for us in every bite.
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