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
One of my favorite stories from my childhood has to be Anne of Green Gables. I just adore this wonderful little girl created by Lucy Maud Montgomery. She is feisty and full of character and full of love.
I think she reminded me a bit of myself. I was also born on Prince Edward Island not far from the Green Gables homestead.
We moved away from the Island when I was about 18 months old and so the only way I could know the Island was largely through the books by Lucy Maud Montgomery and Anne.
To a little girl with a vivid imagination who loved to read, the book opened up a whole new world to me, and one which I had a connection with in many ways.
As an adult I have visited PEI many times. My middle son lives there and my ex husband's family was from there so we often went to visit the in-laws. My son married a PEI girl.
.JPG "Afternoon Ruby Tea Biscuits")
The recipe which I am sharing today for Afternoon Ruby Tea Biscuits comes from the cookbook entitled, The Anne of Green Gables Cookbook, charming recipes from Anne and Her Friends in Avonlea by Kate MacDonald and LM Montgomery.
As soon as I saw this book I wanted to buy it. As a child, I often noted the foods mentioned in the Green Gables book and used to dream about what they might taste like.
.JPG "Afternoon Ruby Tea Biscuits")
They had such fanciful names . . . Raspberry Cordial, Marilla's Plum Pudding, Matthew's yummy Biscuit Sandwich, Orange Angel Cake.
I was a child who read voraciously and even then food interested me. I used to dream about Midnight feasts and picnics, cherry cakes, ginger beer (from the Enid Blyton Books), and the birthday cake that was made for the mother by the children in the Five Little Peppers and How They Grew.
.JPG "Afternoon Ruby Tea Biscuits")
"Mrs. Rachel and Marilla sat comfortably in the parlor while Anne got the tea and made hot biscuits that were light and white enough to defy even Mrs. Rachel's criticism." ~Chpt. XXX
Do take note that these are not British Biscuits, but North American Biscuits. (In the UK a biscuit is a cookie, not a tea biscuit such as you see here.)
.JPG "Afternoon Ruby Tea Biscuits")
WHAT YOU NEED TO MAKE AFTERNOON RUBY TEA BISCUITS
Ordinary kitchen baking cupboard ingredients and some jam.
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
.JPG "Afternoon Ruby Tea Biscuits")
I do think they would work well with all butter, and would be even richer.
In the UK vegetable shortening can be found in the chiller cabinet. The brand I used to use was called TREX.
.JPG "Afternoon Ruby Tea Biscuits")
HOW TO MAKE AFTERNOON RUBY TEA BISCUITS
These were very simple to make. I was a bit concerned that the ring tops would not adhere to the bottoms but they stuck beautifully without adding any water or egg to moisten the edges. I dare say to do so would mean they did not rise as beautifully.
Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
.JPG)
Stir the milk in with a fork until you have a soft ball of dough. Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
Roll out to 1/4 inch thickness using a lightly floured rolling pin.
Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use the second cuts as bottoms.)
.JPG "Afternoon Ruby Tea Biscuits")
Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
.JPG "Afternoon Ruby Tea Biscuits")
The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
Bake all of the biscuits for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
Serve warm or cool. These are delicious.
.JPG "Afternoon Ruby Tea Biscuits")
Just look at how light and flaky these turned out! They were beautiful and rich with the butter and the jam provided a lovely sweet touch.
I sat here with my cup of Orange & Honey tea, wishing I had some clotted cream to enjoy with them, but enjoying every mouthful regardless!
Some other North American Biscuit Recipes you might enjoy are:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get much flakier than these delicious morsels!
CHEDDAR, BACON & CHIVE BISCUITS - Rich and flaky and filled with lots of tangy cheddar cheese, smoky bits of bacon and herby chives.
EASY 7-UP BISCUITS - These are the BEST biscuits! So easy to make and quick to make as well. Light and fluffy!
Afternoon Ruby Tea Biscuits
Yield: Makes 12 tea biscuits
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
A delicious jam centered tea biscuit adapted from the Anne of Green Gables Cookbook by Kate MacDonald.
Ingredients
- 2 cups (280g) plain all purpose flour
- 4 tsp baking powder
- 2 TBS sugar
- 1/2 tsp salt
- 1/4 cup (48g) white vegetable shortening
- 1/4 cup (65g) butter
- 3/4 cup (180ml) whole milk
- 1/2 cup (160g) red jam or jelly
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a large baking tray with some baking paper. Set aside.
- Sift the flour and baking powder together into a bowl. Whisk in the sugar and salt.
- Cut both fats into bits and drop them into the bowl. Cut them in using a pastry blender or two round bladed knives until the mixture resembles coarse bread crumbs.
- Stir the milk in with a fork until you have a soft ball of dough.
- Tip out onto a lightly floured surface and knead lightly 10 to 12 times.
- Roll out to 1/4 inch thickness using a lightly floured rolling pin.
- Use a 2 1/2 inch round cutter, stamp out 24 rounds, trying to cut them as close together as possible. Use a sharp up and down motion and do not twist the dough. If you need to gather the scraps to roll out and cut out more rounds to make the 24 you have to do what you have to do. The second cuts will not be as nice for the first. (I suggest you use these as bottoms.)
- Place half of the rounds (12) onto the baking sheet, leaving at least an inch in between each.
- Using a 2 inch cutter, cut a two inch circle out of the middle of the remaining rounds. (Set these aside.) Place one of the rings on top of each of the 12 biscuits on the baking sheet. Spoon 1 tsp of jam into the center of each.
- The rounds you cut out can be stacked together in pairs and baked separately as small biscuits.
- Bake for 12 to 15 minutes until puffed up and golden brown. Leave to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve warm or cool. These are delicious.
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
Waffles were not something which I had ever eaten as a child. Oh, sure, there used to be those frozen ones with the commercials on the telly, but they were never anything my mom ever bought for us.
Waffles were considered exotic food.
I did buy the frozen ones for my children, and for years and years that was my only experience with them, other than occasionally being treated to Belgian Waffles for breakfast at a restaurant.
Then when I was much older, and living in the UK, I treated myself to an electric waffle maker. I fell in love with it and we had waffles fairly often. Both savory and sweet.
The other day I went into Home Hardware to buy some salt for my steps and a snow brush for the car. I saw this little snowflake waffle machine which was on offer.
What can I say? I fell to the power of suggestion and one came home with me.
It so cute! Isn't that snowflake adorable. It makes small waffles, each about 3 1/2 inches across I am thinking.
I was so looking forward to making snowflake waffles for my grandsons for breakfast when they are here at Christmas time. Can you tell I am a bit excited about that? 😁 Its a first for me!
I decided to do a test run with it this morning and make myself some snicker doodle waffles. I used a recipe which came in the little instruction booklet.
I think its a smart thing to do. To use a recipe that comes with something the first time you use it. Just so you can test it and iron out any and all wrinkles.
I was actually really surprised at how nice they turned out. This little machine worked like a little pro. Nothing stuck and my waffles were lovely and light.
Nice and crisp on the outside, light and fluffy inside. And with perfect snowflake indentations on one side! Color me impressed!
I can't wait to do the Grandma thing and serve these to my grandsons! I hope that they will like them. Maybe not the snicker doodle ones, but some kind of waffles at any rate.
What child would not like a snowflake waffle! No matter the flavor!
WHAT YOU NEED TO MAKE SNICKERDOODLE WAFFLES
Other than the waffle machine you probably have everything you need in your kitchen right now!
- all purpose plain flour
- sugar
- salt (I use fine sea salt)
- milk (I use whole milk)
- butter (I use salted and cut back on the salt in the recipe)
- ground cinnamon
- eggs (I use large free range)
- cream of tartar (I did not have any but used a substitution, see recipe notes)
I almost didn't make them because when I read the recipe I saw that I needed Cream of Tartar. I don't have any in the house and keep forgetting to buy any.
I decided to go online and see if there was anything I could substitute for cream of tartar and discovered that you can use vinegar or lemon juice. Problem solved!
HOW TO MAKE SNICKERDOODLE WAFFLES
With a waffle machine these are really easy to make. I was surprised. Some recipes I have used in the past you had to beat the egg whites separately and fold them into the batter.
This recipe was very straightforward and everything went together very quickly. I was cooking these little babies before I could say jack rabbit!
I made the cinnamon sugar that you need to dust the finished waffles with first. Very simple. Just whisk some sugar and cinnamon together!
I did the flour mixture next. I sifted the flour, baking powder, cinnamon and salt into a bowl to make sure all of the baking powder was evenly distributed.
You need to warm the milk and butter together just enough to melt the butter. I did this in the microwave actually, but you could do it in a saucepan. Don't let it get too hot, or you will be waiting for it to cool down enough so that you can add it to the eggs, etc.
Beat the eggs and vanilla together in a bowl, then beat in the milk and butter. (Make sure they are only lukewarm) Do make sure everything is well amalgamated.
Once you have done that you start beating in the dry ingredients. I used a whisk and did it by hand. In three lots, making sure all of the dry ingredients were well beaten in before I added more.
If you are using vinegar/lemon instead of cream of tartar, add it with the milk/eggs.
And that was it. Batter done I was ready to start baking my waffles. I got quite a few, more than the recipe stated, perhaps 8 - 10 refers to larger waffles. I reckon I got at least 16. I froze the leftovers, with some baking paper in between. I think they will be great popped into the toaster for quick breakfasts.
I enjoyed these today with some fresh fruit and maple syrup. It was a really delicious breakfast to say the least!
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!
As you know from time to time I am sent cookbooks to trial. I love that part of my job . . . you can never have too many cookbooks. Todd would beg to differ, but I have noticed he never complains at being able to test the fruits of my labours.
The latest book I was sent was for the Grilled Cheese Lover in each of us! "Melt," by Shane (Sanford) Kearns, creator, GrilledShane.com. Over 100 recipes, each one accompanied with a beautiful colour photograph. I just love cookbooks which have lots of photos. It's nice to be able to see what you're cooking is supposed to look like.
The book is basically divided into two parts. Part 1 is "Seriously Savory Sandwiches." It compromises of chapters ( Gastronomically and Living on the Edge.) Here is just about any savory combination the brain can think of . . . and then some . . . like:
Basil Peppercorn - Caramelized Vidalia onions, Chaumes and Havarti Cheeses, and with hints of basil and pepper corn, grilled between two slices of Italian bread. What's not to like?
And that's just one of the taste tempters on offer. There are other delicious delights such as Sweet and Spicy Popcorn, Roasted Brussel Sprouts with Cheddar (how is that for inventiveness!), the Sunflower Gouda Griller, . . . and even the simple . . . such as The Fried Egg, but even that has an inventive twist to it.
Part Two is entitled Surprisingly Sweet Stacks, again comprised of two chapters . . . Epicurean Adventures and Experimental Territory.
Anyone up for "The Cinnamon Roll?" A rich mix of refrigerator cinnamon rolls and Philadelphia Milk chocolate Cheese Spread and caramelized pecans . . .
The Candy Cane . . . Refrigerator Biscuits layerd with crushed peppermint candies/candy canes/ ricotta cheese and crushed gingersnaps. Now, that is called pushing the envelope I think! It does look incredibly tasty though . . .
and that is just the tip of the iceberg!
Scattered throughout are "Tips from the Stovetop." Handy little tips and bits of advice to help you make the most of your "Grilled Sandwich" experience.
I chose two recipes to test out . . . first up was the Baked Pretzel Beans. We really like baked beans in this house and we love beans on toast.
It looked and sounded very appealing to say the least . . .
I adapted it very easily to what I had in the house to use and this is how mine turned out. Looks delicious eh? It was! A new favourite twist on beans on toast. I had to switch a few things around as we don't have the ingredients were not readily available over here, but it worked out fine.
*Pretzel Baked Beans*
Serves 2
Printable Recipe
A rather upscale Beans on Toast!
1 cup Vegetarian baked beans
(I used one tin of Heinz baked beans)
2 TBS Barbecue sauce
(I used Jack Daniels)
1/4 tsp garlic powder
2 TBS soft light brown sugar
1/8 cup mushrooms, chopped
(I left these out as I did not have any)
1/8 cup onions, chopped (about 2 TBS)
pinch dried dill tops
2 round pretzel rolls, scooped (see tips)
(I used two round Bavarian rye rolls as I didn't have pretzel rolls)
1/2 cup Jarlsberg cheese
(I used strong cheddar, about 2 TBS)
Combing the beans, barbeque sauce, garlic powder, brown sugar, mushrooms, onions, and dried dill in a saucepan. Simmer on medium high heat for 5 to 8 minutes.
Preheat the oven to 180&C/350*F/ gas mark 5. Place the scooped rolls on a baking tray. Fill them with the bean mixture. Top with the cheese. Bake for 5 minutes, or until the cheese is fully melted. Serve hot with a spoon.
Tips: A pretzel roll is exactly that, a roll made out of soft pretzel dough. Scooping a pretzel roll is different from scooping a normal roll. You want to keep the flaps intact whilst removing the bread inside. I cut a cross into the top and then used a fork to scrape and pull out the insides. It worked really well.
The next recipe I tried was an upscale version of what we call a "Chip Butty" over here in the UK. Our version is not elaborate . . . simply fried chips (french fries) salted and vinegar-ed with malt vinegar and slapped between two buttered sliced of cheap white bread. This is delicious folks. Simply delicious. There's many a kid in this country that was brought up on chip butties!
Shane's version is really upscale though . . . no salt and vinegar here, just a nice mix of spices, crisp potatoes laid out onto a ciabatta roll, slathered with cheese and onion and grilled. What's not to like about this??
I cheated a bit and used the low fat Skin on Baked Oven Chips, chunky cut and that worked fine. It was not as tasty probably as the fried version . . . but with all that cheese on top, who cared? Certainly not me! It really soothed this carb lover's heart! I love, LOVED it!
*Ultimate Cheesy Fries*
Serves 1
Printable Recipe
Half a ciabatta roll topped with fries and cheese. Don't knock it until you try it!
1/2 a large (12 inch) ciabatta, approximately 4
inches in length
(I used half of a small cheese ciabatta roll)
2 Yukon Gold potatoes, sliced like thick cut French Fries
(I used a handful of skin on, low fat thick cut oven chips)
1/4 tsp dried dill, divided
1/4 tsp paprika
sea salt to taste
1 TBS vegetable oil, for frying
(I didn't need this as I didn't fry my chips, only baked them)
2/3 cup of shredded Monterey Jack cheese
(I used cheddar)
1 TBS red onion, diced
(I used spring onions)
ketchup for side
Preheat the oven to 180*C/350*F/ gas mark 5. Slice the bread horizontally. Save top for another use.
In a mixing bowl, combine the sliced potatoes, 1/8 tsp dried dill, 1/8 tsp of paprika and sea salt to taste. Toss until the fries are covered. (I did this to my oven chips before I put them in the oven on a tray and baked them.)
Cook the seasoned fries in 1 TBS oil on medium heat, continually tossing/stirring. As fries cook, add the remainder of the dried dill, paprika and sea salt to taste. Cook until they begin to crisp and brown.
Place the cooked fries on top of the ciabatta, followed by the cheese and red onion. Place on a baking sheet and bake for 5 minutes, to melt the cheese. Serve warm with a side of ketchup if desired.
All in all the recipes are quite taste tempting and easy to execute from what I can see. The only hardship might be the lack of American Ingredients here in the UK, but that is hot a hurdle which you couldn't cope with. I think any inventive cook could cross that hurdle quite easily and may-hap even come up with something tastier than the original.
If you're a fan of the Grilled Cheese (or Cheese Toastie as it is known over here in the UK) you will love this book. I think it's a real winner. I can't wait to try out the Chocolate Brownie Indulgence and the Candied Baconator . . . I just have to lose about ten pounds first!
Published by Aadamsmedia. You can get a copy here in the UK via Amazon for £13 and a bit of change, a 15% saving off the cover price.
Many thanks to FWmedia International and Aadamsmedia for sending me this review copy.
I give it two thumbs up, a high five and a ten out of ten!
I've recently been practicing how to do things in my air fryer. I think I have finally gotten the hang of it. At first I was basically burning everything in it to a crisp. It can be a real learning curve.
But, like with everything we do, the more I have used it, but more success I have had. It helps as well that my sister is on the same journey as we can compare notes on what works and what doesn't!
We recently discovered a farm not to far from us which sells Free Range Eggs. I was very excited about this. I love to support any farmer who provides Free Range Eggs.
The idea of battery hens actually sickens me. I have worked in a hen battery before, candling eggs. This was way back when I was about 17 years old and as quiet as a mouse. I knew nothing about the world. I was candling and sorting eggs.
Had I actually seen the conditions of the hens, I think my heart might have broken. All I saw was the candling and sorting room on the side of the battery.
As you can see these hens have a wonderful pen to run around in. They are happy hens, and well caref for. I love to see and support this type of thing
The name of the farm is Sherman Farms and they are situated on the Mount Hanley Road on the North Side of Highway 1 here in the Middleton, NS. area. I highly recommend.
And now, how to air fry Eggs perfectly.
Let me begin by telling you about the air fryer I own. It is Kuraidori Air Fryer and I bought it at my local Home Hardware store. I believe this is the store's own brand. My sister has an identical one and we are both very happy with them.
Cooking your boiled eggs in the air fryer is actually a very easy and simple thing to do. It is all about timing, the size of your eggs, and the temperature of your eggs.
.JPG "large eggs")
I used large room temperature eggs for this exercise. You will want to place them into your air fryer, leaving a bit of space between each one.
I placed mine right on the rack of my air fryer, but if your air fryer only has a basket, place them into the basket, leaving a little space between each one.
Close your air fryer and follow the timings as below.
You will need to have a bowl of ice water ready to put the cooked eggs into at the end of the cook time. This will halt the cooking and prevent them from becoming over cooked. Leave them in the ice water bath for 4 to 5 minutes, until cook but not cold. This makes them very easy to peel.
AIR FRYER SOFT BOILED EGGS
Add your eggs to your air fryer, depending on your model as above. Preheat your air fryer to 270*F/132*C to 275*F/135*C.
Cook for 9 - 11 minutes.
At the end of that time dip them into the ice water bath for 4 to 5 minutes until warm, but not cold.
.JPG "Eggs & Soldiers")
Whatever it is that you enjoy dipping into soft boiled eggs.
JAMMY OR MEDIUM AIR FRYER EGGS
Mine were not quite as jammy as I would like them, nor were they totally hard boiled. To reach the jammy consistency you will want to set your air fryer from 270*F/132*C to 275*F/135*C. Cook for 12 to 13 minutes.
At the end of that time dip them into the ice water bath or 4 to 5 minutes until cool but not cold.
NOTE - If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. Note also that the times may vary slightly depending on the model and ferocity of air fryer you have!
HARD BOILED AIR FRYER EGGS
For hard boiled air fryer eggs set your temperature from 270*F/132*C to 275*F/135*C. Cook for 13 to 15 minutes.
At the end of that time dip them in the ice water bath for 4 to 5 minutes and then peel.
You will or should have perfectly cooked hard boiled egg with no grey around the yolk (an indication that they have cooked for too long.)
As with anything this is a bit of a learning curve and these times and temperatures are meant only as a reference guide for you to follow when it comes to cooking your eggs. Do plan to play a bit with them to find the ideal cook time for your actual model of air fryer. For instance my "Jammy" eggs above, next time I would reduce the cook time by one minute.
Its a good idea to begin by cooking only one or two eggs until you realize what is the ideal cook time for your individual model!
To store the eggs, peel, but don't cut them up until you are ready to eat them. Store them in an airtight container in the refrigerator. They will keep for up to 7 days.
With picnic season and outdoor eating just around the corner, I can see myself using this method of cooking my eggs quite a lot.
.JPG "Air Fryer Eggs, Hard or Soft Boiled")
Air Fryer Eggs, Hard or Soft Boiled
Yield: 4
A new way of "boiling" fresh eggs. No fuss no muss!
Ingredients
Equipment:
- Air Fryer
You will need:
- 4 large free range eggs (you can do more, depending on the size of your air fryer, you need to leave room between each for the air to circulate.)
Instructions
- Preheat your air fryer to 270*F/132*C to 275*F/135*C.
- If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. The times may also vary slightly depending on the model and ferocity of air fryer you have!
- Add the eggs to your air fryer, leaving space between each one for the air to circulate freely.
- For soft boiled eggs, cook for 9 to 11 minutes. For medium/jammy boiled eggs, cook for 12 to 13 minutes. For hard boiled eggs, cook for 13 to 15 minutes. (Note - if you have had to set your temperature at 300*F/149*C, you will need to deduct 1 to 2 minutes of cook time from the total.)
- While the eggs are cooking prepare a bath of ice water. Remove the cooked eggs from the air fryer and place them into the ice bath for 4 to 5 minutes. (I use a pair of silicone tongs to remove the eggs from the air fryer.) At this point they will be cool enough to handle but not cold. This enables easier peeling as well.
- Gently crack the eggs and then roll them gently along the counter top to make cracks and loosen the shell. Peel and enjoy immediately or store tightly covered in the refrigerator for later on.
Egg and Cress Sandwiches - The perfect finger food. If you cannot get mustard cress, I suggest finely chopped spring onions or rocket.
Open Faced Salad Sandwiches - With cooked ham, boiled egg, swiss cheese, bacon and tomato on a sourdough bread. Knife and fork sandwiches.
Perfect Deviled Eggs - I wish I had a dollar for every one of these I have prepared in my lifetime. I'd be a very wealthy woman! When I worked at the Manor they loved my Deviled Eggs so much that the rule was there be a plate of them in the refrigerator at all times!
I really hope you will be inspired to want to try cooking some eggs in your air fryer. I think you will discover that they are a lot easier to do than you might suppose. They really are no fuss no muss!
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@aol.com
Thanks so much for visiting! Do come again!
Follow my blog with Bloglovin
Subscribe to:
Posts (Atom)
Social Icons