Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
This isn't a supper dish for the faint of heart . . . it is loaded with calories, but once in a blue moon it's nice to treat yourself to something special like a Croque Madame.
And just what is a Croque Madame? Well . . . it's a Croque Monsieur with a fried egg on top . . .
A Croque Monsieur is a glorified ham and cheese toastie! Only the french could make a ham and cheese toastie more decadent and tastier than it is . . .
They have added a layer of rich bechamel to the top, grated Parmesan over the top and then popped it under the grill. until the bechamel is gilded golden brown . . .
But, it's not even an ordinary cheese toastie . . . there is a smattering of Dijon mustard inside, thinly sliced jam . . . and gooey Gruyère cheese.
You toast that first in a skillet . . . and then you ladle the bechamel over top and pop it under the grill.
But it's not just any bechamel (which happens to be one of the easiest sauces to make and a base for many others) . . . this bechamel is flavoured lightly with thyme, Worcestershire, nutmeg (traditional) and . . . wait for it . . . brandy.
Yep . . . there is just the merest tiniest hint of brandy which will have your eaters wondering just what that elusive flavour is . . .
In France a Croque Monsieur is known as a bar snack . . . a quick bite, the name loosely translating to crunchy mister. hmm . . . tasty no matter the origins . . .
Which brings us to the Croque Madame . . .
Adding the egg is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . .
I don't mind eating a Croque Madame, no matter what it is called.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone . . . but as a once in a blue moon indulgence . . . it went down a real treat.
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with béchamel sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
1 TBS brandy
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes.
Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
I suppose if you were a vegetarian you could leave out the ham altogether and it would still be delicious. But what would you call it then???? Any suggestions??? A Croque Infante??
Oh, and the purpose of the chips??? Why to dip into that gorgeous runny yolk. Oh, I am a naughty girl. ☺
They had beef brisket on special offer the other day I was in the shops. I couldn't resist picking up a piece, even though it's been quite hot this week.
I thought if all else failed, I could cook it in the slow cooker.
I had in mind to make these tasty slow braised brisket sandwiches which we like. The meat is a real doddle to cook.
You simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .
Roasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .
This is a really delicious way to do beef brisket. It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .
You spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.
You top the meat with quick pickled onions, which you also make yourself.
Altogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat. A real man and family pleaser!! If it's too hot to have the oven on, you can do them in the slow cooker. Just increase the times accordingly.
You will need at least 6 to 8 hours to do the meat on medium to low. Just cook on high for the first hour to get it going really well.
I guarantee if you make these for your family they are sure to become a much requested family favourite!
I guarantee if you make these for your family they are sure to become a much requested family favourite!
*Slow Braised Brisket Sandwiches*
with quick pickled onionsFor the Horseradish and Garlic Mayo:
To serve:
Place the onions, shallots and garlic into the bottom of a small roasting tin which has a tight lid. Place the un-rolled and trimmed brisket on top. Whisk together the stock, vinegar, sugar, salt, and rosemary. Pour this into the roaster. Tuck in the broken bay leaf. Cover tightly and roast in the heated oven for 1 hour. At the end of that time, reduce the heat to 160*C/325*F/ gas mark 3. Continue to cook the brisket for an additional 3 to 4 hours until the beef is fork tender. Remove from the oven, but don't turn the oven off.
Remove
the brisket to a plate and coarsely shred it with two forks. Gently
fold this, along with any juices back into the oven gravy. Cover again
and bang it back into the oven for an additional 30 minutes.
Whisk together the ingredients for the mayo and set aside.
Whisk together the ingredients for the mayo and set aside.
Heat
the vinegar for the pickle in the microwave for about 45 seconds.
Whisk in the sugar and salt. Stir in the onions and give them a good
coating. Allow to stand for five minutes, giving them an occasional
swish with a fork.
To serve, cut the baguettes in half
lengthwise. Spread with some of the mayo and top with a generous
amount of the shredded beef and some of the pickled onions. Serve
immediately. We like to have coleslaw with this, but fill your boots
and have whatever you want with it. Todd likes his on a Baguette, but I
prefer mine on a Ciabatta. It's all a matter of taste and texture!
I can remember when Prince William was born and how exciting it was. I was pregnant the same time as Princess Diana and so Wills was always a bit special to me because he is the same age as our Douglas and I felt the whole way through my pregnancy that Diana was feeling the same way as I did!
I have followed his whole life, and that of Harry's with great interest actually. I am a Royalist at heart and love all of the Royal Family, warts-n-arl as my late good friend Angie would have said.
I was thrilled beyond measure when he and Katherine Middleton got married in 2011. It was such a beautiful wedding and they are such a sweet young couple. I have always wished them all the best. I was so excited when we found out they were expecting their first child, third in line to the throne and absolutely ecstatic yesterday when Katherine, the Duchess of Cambridge gave birth to their son!
Once again my life and that of the Royal Family have paralleled each other, as my youngest daughter was pregnant at this same time as Katherine and just gave birth a few weeks ago to . . . yes, our own little Prince . . . Cameron David, and yes, we are thrilled beyond belief about that as well! All in all, it is a great time for a celebration!
I can't show you a photo of the little Prince Windsor Mountbatten . . . but I can quite happily show you a photo of our little Prince. I think he's just the cutest, but then again, I am the Grandmum! Maybe Charles and I could share our bragging rights together! In any case, a celebration calls for something spectacular to mark it's occurrence and that is just what this cake does!
In fact I can't think of a nicer cake you could bake to celebrate a special occasion! This is always my go to for Birthdays and other celebrations.
It's a deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers. Sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness. This is one very moreishly scrummy cake.
Just look at all of that raspberry scrumminess!! This is a cake I wouldn't hesitate to bake and serve to Royalty . . . not Queens or Kings . . . or little Princes . . . or even Princesses . . .
Bake it for yourself . . . one bite will tell you how very right I am about this delightful cake. Seriously. It is well worth the price of fresh berries and the time and effort to make it. I do hope that you will make the effort and then come back and tell me all about it!
Congratulations to Prince William and his Duchess on this most wonderful occasion. May God bless you all.
*Raspberry Celebration Cake*
Cuts into 12 scrummy slices
Printable Recipe
This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.
For the Cake:
175g of caster sugar (3/4 plus 1/8 cup)
175g of butter, softened (13 TBS)
4 large free range eggs, separated
100g self raising flour (a scant 3/4 cup)
1 tsp baking powder
100g ground almonds (1 scan't cup)
a few drops of almond extract
125g of fresh raspberries (a heaped cup)
For the buttercream:
75g of butter, softened (1/4 cup approx.)
125g icing sugar, sifted (about 3/4 cup)
few drops vanilla
For the glaze:
100ml icing sugar sifted (1/3 cup approx.)
water to thin
Also about 4 heaped dessertspoons of seedless raspberry jam
Preheat the oven to 180*C/350*F/Gas mark 4. Butter two 8 inch sandwich cake tins. Line the bottoms with parchment paper. Set aside.
Cream together the butter and sugar until pale and fluffy. Beat in the egg yolks. Sift the flour and baking powder over the creamed mixture and then fold in using a metal spoon. Fold in the ground almonds and exract. Fold only until all traces of the flour have disappeared.
Beat the egg whites until they just hold their shape. Fold them in gently, by thirds, being careful not to overmix and lose the lightness of the whites. Lightly fold in the berries. Divide between the two prepared cake tins and level off carefully.
Bake in the heated oven for 30 to 35 minutes, just until they test done. A toothpick inserted in the centre should come out clean and they should spring back when lightly touched on top.
Remove from the oven. Let cool in the tins for five minutes, then tip out onto wire racks, peel off the baking paper and allow to cool completely.
Make the buttercream by beating together all the ingredients until smooth and creamy.
Place one cake, bottom side up on a cake plate. Spread completely with all the buttercream. Spread the raspberry jam over top of the buttercream and then top with the other cake layer, placing it right side up. Whisk together the icing sugar for the glaze and enough water to make a smooth drizzable mixture. Drizzle decoratively over the top of the cake. Allow to set, then dust with more icing sugar if desired.
Oh, and in case you haven't seen them (Like what planet are you on if you haven't!) here is the lovely trio. I think they're such a sweet family and colour cor-ordinated too, and BLUE for the little Prince!
As I told you a few days ago I had picked up two lovely bags of fresh juicy local tomatoes at the green grocers in Chester last weekend. I had in mind to make some delicious slow roasted tomatoes. I love roasting tomatoes. It brings out their natural sweetness and we just love them.
They are so easy to make too. You basically just cut them in half, bang them into a roasting tin, drizzle them with olive oil, sprinkle with herbs, garlic, sea salt and cracked black pepper and Bob's your Uncle!! They come in ever so handy for all sorts! They make fabulous soups and are great in a salad. They're also pretty wonderful in hearty sandwiches such as these steak ones here today!
Think about it . . . two thick slices of grilled sour dough bread . . . charred in all the best bits . . . topped with a deliciously moreish roasted garlic mayonnaise. Of course you roast your own garlic for this. Why not . . . you're roasting the tomatoes anyways, why not do the garlic at the same time . . .
You spread one slice of the toasted bread with the scrummy garlic mayo . . . and then you top it with two nicely grilled sandwich steaks. Just look at those lovely char marks . . . yummo!!
You pile the other slice with fresh rocket leaves and several of those deliciously caramelized slow roasted tomatoes . . . just look at them . . . all sticky and slightly sweet, garlicky, herby . . . deliciously mouth wateringly scrummo . . .
You put that all together and you have a sandwich made in Heaven!! Delicious enough to be restaurant fare . . . but created and eaten in the comfort of your own home. Summer comfort food. This is pretty wonderful if I don't say so myself . . . would I like? I don't think so! A picture tells a thousand words and these are calling my name . . . I could easily eat another one right now. Couldn't you?
*Grilled Steak Sandwiches*
Serves 2
fine sea salt
a handful of rocket leaves
*Slow Roasted Tomatoes*
Makes as many as you likecoarsely ground black pepper
*Roasted Garlic Mayonnaise*
Makes 8 servings
If
you love garlic, you'll love this mayonnaise. It goes so well in a
sandwich, with steaks, chips, you name it! It's fabulous! Don't worry
about there being a whole head of garlic in the mix. Roasting the
garlic makes it really mellow and sweet.Makes 8 servings
1 head of garlic, top end trimmed off
3 TBS extra virgin olive oil
375ml of canola oil (1 1/2 cups)
Alternately - if you are afraid to use raw eggs, mash the garlic until pureed, and whisk it into a good quality egg mayonnaise along with some lemon juice to taste.
I just adore Boursin cheese. It's a soft and creamy cheese which is spreadable and comes in lots of delicious flavours. I am partial to the Black Peppercorn one and the Herb and Garlic one. I use it quite a lot. It's excellent stirred into sauces, or mixed with the flesh of baked potatoes and stuffed back into the skins for fabulous double baked spuds! It's nice on a cheese board and lovely spread onto crackers, or crisp celery sticks!
They now come in packs containing six individual portions and I was sent samples of both the Black Peppercorn and the Herb and Garlic to try out! Scrummo!! These are the perfect size to take on summertime picnics or pop into portable lunches for school or work . . . or even just to munch on when you are feeling a bit peckish.
We've been having such fabulous weather lately that yesterday I decided to put some of it to good use and make some tasty Pressed Picnic Sarnies to share with the Toddster . . . with the view in mind of taking ourselves off into the Welsh countryside . . .
These are the easiest and the tastiest of picnic sandwiches. They are simply layers of meat and cheese and vegetables compressed between two layers of crisp chewy Italian Slipper bread, or Ciabatta as it is called.
You can choose your own favourite filling ingredients, but what I have shown you here is what I like to use . . . ham, turkey, salami . . . three tasty slices cheeses . . . gouda, emmenthal and edam . . . crisp and peppery rocket and sweet basil leaves . . . sweet pickled hot peppers and sweet gerkins . . . roasted red and yellow peppers, ripe tomatoes and marinated olives . . .
You line the bottom half of the loaf with a good layer of tangy grainy mustard mayonnaise . . . and the inside of the top of the loaf with a tasty layer of Boursin cheese. This helps to prevent the bread from getting soggy. You wrap all of those layers tightly in cling film and then compress them just so . . .
You do need to make these ahead of time so that you can give them plenty of time for the flavours to meld together and blend into the perfect mix of deliciousness. Three hours will do it, but ideally overnight is best if you have the time.
When you are ready for your picnic, just slice open the covering and cut that tasty baby into five or six thick slices which are then ready to wrap and pack for your portable meal! Unless of course it is raining . . . which it is today. We picnicked in the confines of our lounge as we watched it pelt against the windows. Sure . . . it would have been nicer to be gazing out upon a field of lovely sheep . . . but that's England for you . . . when life hands you lemons and all that . . . you know how it goes.
*Pressed Picnic Sarnies*
Makes 5 to 6 servings
1 Ciabatta loaf, cut in half length wise
(If you can get them the sun dried tomato or olive Ciabatta makes for a really fun sandwich)
3 tablespoons grainy mustard mayonnaise
Garlic and Herb Boursin cheese
1/4 pound thin sliced roast turkey
1/4 pound thin sliced ham
1/4 pound thin sliced German Salami
4 slices gouda cheese
Roasted bell peppers
sliced sweet gerkins
sweet pickled jalapeno peppers (or any other hot pickled pepper you like)
chopped marinated olives
thinly sliced red onions
thinly sliced ripe tomatoes
Fresh basil leaves
Fresh rocket leaves
Spread
the mustard mayonnaise on the bottom of the ciabatta. Pull out some of
the inner bread on the top half and discard. (You can blitz it into
bread crumbs and freeze it for another time.) Spread the insides of the
top half of the ciabatta with the Boursin cheese. Sprinkle the chopped
olives over top and layer on the slices tomatoes, and some more rocket
leaves. On the bottom crust of the
ciabatta, layer rocket leaves and some basil leaves. Add the sliced red
onions. Layer on the meats. Top with the cheeses. Add a layer of
roasted peppers, gerkins, and jalapenos. Cover with top layer of
ciabatta. Press down lightly. Wrap the entire ciabatta tightly with
several layers of plastic cling film, making sure it is well covered.
Place the wrapped ciabatta onto a chair and sit on it. (I know this
sounds silly, but it's the secret to a nicely pressed sandwich!)
Refrigerate at
least 3 hours or overnight. Remove from the refrigerator. Cut way the
plastic wrap and cut into individual sandwiches. You should get 5 or
six sandwiches depending on the size of your Ciabatta! These are
delicious!
Many thanks to the people at Boursin Cheese for sending me these tasty samples!
Many thanks to the people at Boursin Cheese for sending me these tasty samples!
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