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
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!
*Salmon Fillets with Cucumber and Dill*
Serves 4
Printable Recipe
Cucumber, dill and Salmon go so very well together. A nice light meal with wonderful flavours.
4 large salmon fillets, about 1 inch thick and weighing about 6 ounces each
fine sea salt and freshly ground black pepper to taste
a bit of olive oil (I didn't use any in this pan and it worked a charm)
1/4 cup dry white wine
For the cucumber salad:
1 english cucumber
1 TBS rice wine vinegar
1 tsp fresh chopped dill weed
a pinch of salt
For the sour cream sauce:
6 TBS sour cream
2 TBS fresh chopped dill weed
2 TBS rice wine vinegar
1 1/2 TBS finely chopped shallot
1/4 tsp freshly grated lemon zest
2 tsp fresh lemon juice
1 clove of garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste
First make the sauce. Whisk together the sour cream, dillweed, vinegar, shallots, lemon zest and juice, and garlic. Season to taste and set aside.
To make the cucumber salad, trim the ends off the cucumber. Using a vegetable peeler, shave lengthwise into ribbons. Place into a bowl. Toss together with the remaining ingredients and set aside to marinate while you cook the salmon.
Season the salmon well on the flesh side. Heat a bit of olive oil in a large nonstick frying pan until hot. Add the fillets, presentation side down, and cook for 3 minutes, without disturbing. Carefully turn the salmon over and cook for an additional minute. Remove from the heat. Add the wine, then cover and allow to sit until the salmon flakes easily with a fork, about 3 minutes.
Divide the cucumber salad amongst 4 plates. Top each with 1 salmon fillet. Divide the sour cream sauce evenly amongst each serving and serve immediately.
Small baby potatoes, unpeeled and steamed until tender, go very well with this!
*Simple Pan Fried Haddock*
Serves 2
Printable Recipe
Quick to cook and oh so easy and delicious. We both really enjoy this!
2 boneless, skinless haddock loins
sea salt and freshly ground black pepper
2 TBS flour
a knob of butter (I only needed a very small knob of butter. You could probably get away
with none, but the butter really adds to the flavour of this recipe)
several sprigs of fresh thyme
the juice of one lemon
Season your Haddock filets well on both sides then sprinkle with flour to coat, patting it lightly into the flesh. Set aside. Melt a knob of butter over medium high heat in a skillet until it begins to foam. Add the springs of thyme and then brown the Haddock fillets, starting with the presentation side, and then turning them after about 2 minutes.
They should only take about 2 minutes per side to cook through,
depending on the thickness of your fillets. After you have cooked both
sides, squeeze the juice of a lemon over all and allow it to bubble up.
Remove from the heat and let stand for several minutes before serving.
Delicious!
These are easy to make and so delicious! You can tell from the grease splattered piece of paper I’ve got it written down on that it’s a winner, but don’t take my word for it. Try them for yourself! We like to have them with applesauce and sour cream, with a few chives sprinkled on top, but you can have them with whatever strikes your fancy.
3 cups raw potato, peeled and finely grated
2 eggs, well beaten
1 tsp salt
2 TBS plain flour
2 TBS grated onion
Sunflower oil for frying (I just used a light spritz)
Grate your potatoes and squeeze as much liquid from them as you can, working quickly so that the potatoes don’t turn brown. Put into a bowl along with the remaining ingredients, mixing well.
Heat a skillet to medium hot, and grease well with some oil. I add about 3 TBS and swirl it around.
Once the oil is hot, drop the batter by tablespoonsful onto the hot skillet. Press with the back of the spoon to flatten a bit. Fry for about 3 minutes on each side until browned. Place in a low oven to keep warm while you fry the rest.
Serve hot with applesauce and sour cream. Delicious!
*Boeuf Bourguignon*
Serves 6
Printable Recipe
A fancy beef stew which hails from the south of France. Plan ahead as you need to make it the day before you want to eat it.
1 3/4 pounds of braising beef or steak
3 TBS olive oil (I used half the amount with this pan)
1/2 cup cubed pancetta
3 onions, peeled and finely chopped
2 fat cloves of garlic, peeled and minced
1 1/2 TBS plain flour
1 3/4 cups of full bodied red wine, plus an extra splash if need be
(I normally use a Shiraz)
a bouquet garni (A few springs of thyme, a bay leaf and a few parsley stalks
tied together)
2 TBS butter (Only used one TBS, again for the flavour)
1/2 pound of chestnut mushrooms, cleaned and halved
2 TBS finely chopped fresh flat leaf parsley
sea salt and freshly ground black pepper to taste
Pat the meat dry. Trim well, discarding any sinew or excess fat. Cut into large chunks. Heat 1 TBS of oil in a dutch oven and brown the pancetta lightly. Remove with a slotted spoon to a bowl and set aside. Brown the meat in two batches in the fat that remains in the pan. Once browned scoop out and add to the pancetta, once again setting it aside. Add the remaining oil and fry the onion in it very slowly, covering the pan, until very soft and caramelized, about 25 minutes in time, stirring occasionally and adding the garlic to the mixture halfway through the cooking time. Stir the flour into the onions and cook for about a minute, then add the wine and bring to the boil, stirring. Add the meat and pancetta, along with the bouquet garni and bring back to the boil, then reduce the heat to a slow simmer and cook, covered, over very low heat until the meat is tender, about 2 to 2 1/2 hours.
Turn off the heat and leave the casserole overnight. Next day bring the dish back to the boil, then turn the heat down and simmer. Melt the butter in a skillet. Add the mushrooms and fry until lightly browned. Tip them into the stew and allow to cook for another 15 minutes or so. Season the stew with some salt and black pepper to taste and, if you think it needs it, another splash of wine. Sprinkle with the parsley to serve.
Serve hot with some mashed potatoes on the side. Delicious!
I love cooking with chicken breasts. They can happily accept many flavours and I love coming up with new ways of preparation. I think this is a delicious experiment of mine that I will be repeating often! You needn't serve this curry with anything more than some plain steamed basmati rice, and maybe a steamed green vegetable on the side. It really is delicious!
4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1 TBS butter ( I used half this amount and half of the required oil as well)
2 TBS olive oil
1 large onion, diced
2 fat cloves garlic, minced
1 TBS curry powder (I use a medium strength)
1 TBS peeled and grated fresh gingerroot
The grated zest and juice of 1 large orange
1 cup unsweetened coconut milk
1 cup hot chicken broth
2 heaping TBS mango chutney
1 TBS chopped fresh coriander (cilantro)
1 TBS chopped fresh mint
½ cup lightly toasted cashew nuts
Thinly slice the chicken breasts lengthwise and then again in half so that you end up with four thin pieces from each. Season well with salt and pepper.
Heat the oil and butter in a large skillet over medium high heat until hot and the butter sizzles. Toss in the chicken pieces and brown them well on both sides. Remove to a plate and cover to keep warm.
Reducing the heat sauté the onion, stirring until tender and translucent. Thisshould take 3 to 4 minutes. Add the garlic and cook for about a minute longer, taking care not to brown it as this makes it bitter. Add the curry powder, orange zest, ginger and orange juice, stirring to scrap up the brown bits from the bottom of the skillet. Add the coconut milk and chicken broth and bring to a boil. Boil for a few minutes to reduce somewhat and then return the chicken to the pan, simmering for 3 minutes or so to cook through. Stir in the chutney and sprinkle with the coriander, mint and cashew nuts before serving.
Serve hot with some steamed or pilau rice on the side and some naan bread to sop up all that lovely sauce.
*Anthony’s Favourite Fly-Off-The-Plate Pancakes*
Family size (must mean at least 4 or five people)
Printable Recipe
This is another oldie from my big blue binder. In the amount area it only says family size so I take it to mean that means a lot, because I had a rather large family. My Anthony loved these and for good reason. They are quite simply delicious. The addition of sour cream gives them a wonderful tenderness. I always made them silver dollar size when I was making these. I think he liked them that way because he could get a whole one into his mouth at one time, you know how boys are! Break out the butter and Maple Syrup, you’re in for a real taste treat today!
2 cups plain flour
¼ tsp salt
2 TBS white sugar
6 tsp baking powder
2 large free range eggs
2 cups milk
5 TBS sour cream
4 TBS melted butter
Oil for frying (I only lightly spritzed with oil)
Whisk together the flour, salt, sugar and baking powder in a large bowl. Put the eggs, milk, sour cream and melted butter into a large beaker and whisk them together well. Make a well in themiddle of the dry ingredients and pour in the wet ingredients all at once. Whisk together vigorously until they make a smooth batter.
Heat a large non-stick skillet or griddle over medium high heat. Grease lightly with a little bit of oil, swirling it to lightly coat the bottom of the pan. Drop the pancake batter onto the heated pan or griddle in heaping tablespoonfuls. Cook over medium high heat until the surface is coated with small bubbles and the underside is lightly browned before flipping them over to cook and brown the other side. Remove to a plate and keep warm in the oven while you are cooking the rest, using up all the batter. Serve warm with knobs of ice cold butter on top and sweet lashings of Maple Syrup.
These freeze very well. Just pop them between layers of grease proof paper and pop them into a zip lock baggie. You can then take out as many or as few as you want at any given time, warming them up for a few seconds in the microwave.
PS - You can very easily cut this recipe in two if you don't want to make quite so many. I did.
*Jammy Breakfast Sandwiches*
Serves 4
Printable Recipe
Quick, delicious and different! A hot eggy bread sandwich filled with lovely meltingly rich cream cheese and sweet jam, all brown and butterly crunchy on the outside and dusted with caster sugar. Quite simply, lovely . . .
3 large eggs
1 TBS of caster sugar
2 TBS whole milk
A few drops of pure vanilla essence
8 slices of brioche
4 heaping TBS of your favourite flavour of jam
4 heaping TBS of cream cheese
A large knob of butter for cooking
More caster sugar for sprinkling
Lightly beat together the eggs, caster sugar, milk and vanilla in a shallow dish large enough to fit the bread slices into.
Open the slices of bread and spread the cream cheese on half of them and the jam on the other half. Put them together cheese sides to jam sides in the middle, pressing firmly so that they stick firmly together.
Melt the butter over medium low heat in a large skillet until it is foaming. Soak each sandwich in the beaten egg mixture until all the egg has been absorbed, allowing them to soak on both sides. Place the soaked sandwiches into the foaming butter and fry for one to two minutes on each side until golden brown and crusty all over, adding more butter as necessary.
Remove to warm plates and slice into fingers. Dust lightly with caster sugar to serve and enjoy!
I was recently challenged to use Soy Sauce in a unique way by the Kikkoman people. They sent me three bottles of sauce . . . their regular Soy Sauce, their Teriyaki Sauce and the Low Salt Soy Sauce. I do admit I am a great fan of their sauces.
I think their Soy Sauce is the best ever and I am being totally up front and honest when I say that. It's naturally brewed, with only four ingredients (soybeans, wheat, salt and water) and has a fabulous flavour and colour.
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
Let's see . . . I came up with several . . .
One of my favourite things has always been the Beef Dip Sandwich. This is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.
Scrummo! I love em!
I also love a good burger . . . who doesn't.
I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.
I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. It turned out to be quite, quite delicious.
Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!
Hearty, filling, economical and easy. You just can't get better than that!
*French Dip Burgers*
Serves 4serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed
softened butter
For the Dip:
chopped fresh parsley and sliced dill pickles for garnish (optional)
Place the patties
under the broiler and broil for 5 to 6 minutes per side until nicely
browned and thoroughly cooked, turning once.
Place two halves onto each of four heated
plates along with a small bowl of the dip for each. Garnish with some
sliced dills and chopped parsley if desired. Serve immediately.
The second recipe which I came up with was these delicious appetizer meatballs.
I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.
I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce! (Natch!)
They're zippy, easy and very tasty if I don't say so myself.
The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd. Enjoy!
*Deviled Appetizer Meatballs*
Makes 2 to 3 servings
1 tsp prepared mustard
1 tsp creamed horseradish
1/4 tsp salt
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small shallow casserole dish.
Spray a non stick frying pan with some cooking spray and
brown the meatballs carefully on all sides. Place them into the
casserole dish.
Pour all of the ingredients for the sauce into the
frying pan. Bring to the boil and then pour over top of the meatballs
in the dish, turning them to coat them with the sauce.
Bang the dish
into the oven and allow to cook for 15 to 20 minutes until the meatballs
are well glazed and the sauce has thickened nicely. Serve hot.
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
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