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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I think bread pudding has to be one of the most comforting desserts you can enjoy, especially during the winter months, when the thermometer is dipping down low and we want something to warm us up.
Often in day gone by it would be a common dessert served for school dinners. This was not only because it was fairly economical, but also because it made great use of stale bread so that there was no waste.
One of the nice things about it is that you can use just about any bread or even stale cake to make it. Croissants, brioche, French bread, etc. even donuts!
Yes, you heard that right, donuts! And it doesn't matter what kind of donuts you have, so long as they are plain. They can be yeast or they can be cake. Today I happened to have some stale cake donuts and so I used them with excellent results.
If you don't have stale donuts, just take some donuts and leave them sitting out on the countertop over night. They will be perfect for this pudding at that point.
You will be slicing the donuts in half horizontally through the middle and filling them with jam. You can use any kind of jam which you enjoy. Today I used cherry.
But any kind of jam will work, even lemon curd. Its whatever you happen to enjoy or have on hand.
I love these old fashioned types of puddings. They never go out of fashion. As enjoyable today in the early 21st century as they were in the early 20th or 19th, or dare I say it, 18th.
They are timeless. Do note that this is a small batch recipe. To feed more than three people simply double the amount of ingredients.
WHAT YOU NEED TO MAKE DONUT & JAM BREAD PUDDING
Its simple really.
- 3 stale donuts (either cake or yeast) (cake will give you a softer finish)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (today I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract (goes wonderfully with fruit)
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Seriously nothing is more comforting than this pudding.
I can hear people thinking, who has leftover or stale donuts? Well, if you happen to live by yourself as I do, or if you are only two people in your household, then it is quite likely that you do!
We can get these lovely donuts here in Nova Scotia. Mrs Dunster's donuts and they are lovely. Just like the ones grandma used to bake, but they come in a bag holding one dozen, and that's how I end up with stale donuts.
I know . . . I should just freeze them!
HOW TO MAKE DONUT & JAM BREAD PUDDING
Seriously nothing could be easier. You really cannot mess this up, unless you make the mistake of overbaking it.
You want to take it out of the oven while there is still a slight jiggle in the center, but even if you happen to over cook it, it will still be deliciously edible.
Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
Sprinkle with some icing sugar and serve warm.
And that's it. Your dessert is ready. This is beautiful served warm. I like to dust the top with just a bit of icing sugar to pretty it up. Its soft and indulgent, rich even.
The outside is a bit crisp both from where the donuts crisp up a bit on top and from the flaked almonds. The middles nice and sweet from the jam.
Of course the British way to eat this is spooned into a bowl with some cream or custard poured around and drizzled over top. In North America you might be more inclined to enjoy it with a scoop of ice cream.
The fact is, you will enjoy it. No matter what you spoon over top, even if you don't spoon anything on at all. Yummity yum!!
Donut & Jam Bread Pudding
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This is comfort food pure and simple and a great way to use up stale donuts.
Ingredients
- 3 stale donuts (either cake or yeast)
- 1 large free range egg, plus 1 egg yolk
- pinch salt
- 3 tsp your favorite jam (I used cherry)
- 1/4 cup (50g) sugar
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla
- few drops almond extract
- 2 or 3 TBS flaked almonds
- sugar to sprinkle
- boiling water
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. You will need a small casserole dish large enough to hold the doughnuts, halved snugly together, and a larger casserole dish large enough to hold the smaller dish. Butter the small one.
- Whisk the eggs, sugar, salt, vanilla and almond together in a bowl.
- Warm the milk over medium heat in a small saucepan just until there are bubbles around the edges. (You can also do this in the microwave, about 1 1/2 minutes.)
- Slowly whisk the warm milk into the egg and sugar mixture until well amalgamated.
- Cut the donuts in half through the middle horizontally. Sandwich each donut back together with a tsp of jam in the middle and then cut into two crosswise. Place the donut arches into the smaller of the casserole dishes, fitting them in next to each other. Mine fit into my dish in two rows of three halves.
- Pour the egg custard over top. Place the filled casserole dish into the larger casserole dish and pour in boiling water making sure that it comes halfway up the side of the smaller dish.
- Sprinkle the flaked almonds over top and then sprinkle with a bit of granulated sugar.
- Pop the whole lot into the preheated oven and bake for 20 to 30 minutes, or until the custard is set. (A knife inserted near the center should come out clean.)
- Sprinkle with some icing sugar and serve warm.
Thank you!!
Have you ever thought you were taking one thing out of the freezer only to discover when it thaws out that it is something else entirely? It happens to me a fair bit. Especially if I am in a hurry or tired.
I thought I was taking chicken out yesterday, but what I ended up taking out was mild Italian Sausage, and not whole links, but cocktail links. Just one of those days!!
I like Italian Sausage though, so all was not lost. I was just going to take it out of the skins and make a pasta sauce, but then I stumbled upon this recipe on 12 Tomatoes for a stuffed Italian Sausage.
It was a recipe they had adapted from Cook At Home Mom. And it used only three ingredients.
Three ingredients and one dish!! Low carb, keto friendly, and gluten free friendly if your sausages and sauce are also gluten free!! Quick, easy and delicious? Count me in!!
I am all for taking the easy route so long as it is also the delicious route! I was intrigued and I had to try it. I could not resist.
They did use full sized sausages, but I thought that it would also work very well with the cocktail sized ones.
Not only would they be the perfect size for an appetizer, but they would also work well in slider buns for Stuffed Italian Sausage Sliders!
I did make a few changes though. In the main being that I used a four cheese Italian blend rather than string mozzarella cheese. That's just not something I have in my house. I used to keep it on hand when I had Mitzie as it was one of her favorite things, but . . . my KitKats are not into string cheese.
WHAT YOU NEED TO MAKE EASY STUFFED ITALIAN SAUSAGE
Could this list be any shorter? I think not!
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Make sure you use a good quality sausage for this. I like the PC Free From Sausages here in Canada. I have found them to be incredibly juicy and flavor filled.
Not only that but they are meaty and not full of fillers and other nasty bits. They are also made from grain fed Canadian pork which has been raised without the use of antibiotics. This is important to me.
In the original recipe they did use the string cheese, but I felt a four cheese blend would work nicely and taste even better. I was right.
I used a mix that contained mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone. If you can't find a cheese blend, then you could mix up your own blend using the cheeses you have on hand, or you could use just mozzarella.
I thought the cheese blend would make for some nice flavors and it really did.
You also want to use a marinara sauce with a nice flavor. I used one with garlic and basil. You can use whatever sauce you happen to enjoy.
There is no end to the variety that is available in the shops these days. When I was a child there was Catelli basically and it came in a tin. At least that is what my mother always bought. We didn't mind. We didn't know any better!
HOW TO MAKE EASY STUFFED ITALIAN SAUSAGE
Nothing could really be easier. I promise!!
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
Pour the marinara sauce into the casserole dish and spread it out evenly.
Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through. You want to be able to open them up like a book without them falling apart.
Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
Place the stuffed sausages into the baking dish on top of the marinara sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
If desired, pop briefly beneath a hot broiler/grill for five minutes.
And that's it! Easy peasy and ready to serve with your favorite pasta, or rice, or even potatoes. Popped between a couple slices of garlic bread these would make for a great Italian Sandwich!
Gooey, cheesy, saucy, and lightly spiced, you just can't go wrong. I predict this is going to become a family favorite, both for the ease of preparation and for the taste!
Easy Stuffed Italian Sausage
Yield: 6
Prep time: 5 MinCook time: 50 MinTotal time: 55 Min
Quick and easy to make. Low carb and gluten free if you choose a gluten free sausage and sauce. Only three basic ingredients and delicious. What more could you want?
Ingredients
- 6 uncooked Italian sausages (or 12 cocktail sized Italian sausages)
- 1 cup (130g)of grated Italian blend cheese (I used a mix of mozzarella, Pecorino Romano, Parmesan Reggiano, and provolone, but you can just use mozzarella)
- 1 cup (245g) prepared marinara sauce
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a shallow casserole dish large enough to hold the sausages in a single layer.
- Pour the marinara sauce into the casserole dish and spread it out evenly.
- Using a sharp knife, or a pair of kitchen scissors, cut each sausage in half down the center lengthwise, taking care not to cut all the way through.
- Open out each sausage and stuff 1/6 (1/12th) of the grated cheese into the center of the sausage and gently press the sausage back into shape.
- Place the stuffed sausages into the baking dish on top of the marinara sauce.
- Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes. Uncover and bake for a further 10 to 15 minutes, until the sausages are completely cooked through, and starting to brown.
- If desired, pop briefly beneath a hot broiler/grill for five minutes.
Thank you!!
I had a lot of running around to do this morning. I was up much later than usual which made me late doing everything. I had a really busy evening last night which meant that my brain didn't want to stop when I went to bed, and so it took me longer than usual to settle down.
That meant I fell asleep later and didn't get up until about an hour and a half past my usual time. I had lots of errands to do this morning as well.
I needed to go to the Post Office and mail a few bits, and then I needed to pick up my prescriptions and go to the grocery store for a few odds and sods. When I got to the Chemist's, they hadn't even received my prescription request from the Doctor, so I had to get in touch with the clinic.
Then I had to wait for the Doctor to phone them in, etc. I didn't want to have to make another trip, so I just waited for them. Then I popped to the shops and then came home and put everything away. All I could think about when I was in the grocery store was having a nice tuna salad sandwich when I got home.
I had picked up some really nice tuna when I was out with my sister the other day. Raincoast Wild Albacore. I had in mind to make myself a tuna sandwich then, but never got around to it.
I was hungry when I was in the grocery store (never a good idea) and just kept thinking about making myself a tuna sandwich when I got home.
Yay, they finally had rice crispies! You could find them at Christmas time due to some sort of strike or something. And they were on special. I bought two boxes. I never want to be without rice crispies again. haha That's me! Sometimes there is no rhyme or reason.
When I got home, I put everything away and then set about making myself that tuna salad sandwich I had been thinking about for days and days. I could hardly wait to dig into it.
I had picked up some lovely nice soft white bread at the shops to use. Lets talk about this.
Now this is just my opinion, and you are free to disagree with me. When it comes to sandwiches, such as tuna salad, cucumber, egg salad, or tomato for that matter, you don't want an artisanal bread. You want a nice soft white bread.
These are somewhat delicate fillings and I think they get lost in sturdier types of bread. You can go whole wheat if you must, but stay away from artisanal types. Save those for your heartier fillings or for sandwiches that you are going to grill.
I will be the first one to put my hand up and declare that I am a tinned tuna fish snob. I never, never, never buy the cheap stuff. I just don't like it. It has an inferior flavor in my opinion.
I only ever buy albacore white tuna, and wild if I can get it.
Albacore is a light-fleshed tuna increasingly found in attractively labeled jars and retro tins with extra virgin olive oil. It comes in larger chunks than skipjack, has a subtle, delicate flavor and drier, meaty texture. You can also find it packed in water.
For tuna salad that I am going to use in a sandwich, I use the tuna packed in water.
If I am making something like a classic tuna salad, I want to use the best tuna that my money can buy and for me, albacore is the way to go.
Classic tuna salad in my opinion contains very few ingredients, no bells and whistles. Just a good GOOD tuna, some good quality mayonnaise, minced onion, diced celery, salt, pepper and a smidgen of fresh lemon juice.
That's it. Nothing more. Nothing less. I know loads of people like to dolly it up by adding other bits and bobs. Dice olives, cheese, etc. My mom always added sweet pickle relish.
For me, I don't need all the bells and whistles. I am going to get absolute pleasure from the simplicity of this classic tuna salad, on white bread.
This is so, so, so delicious, it really doesn't need anything else. If I was doing a tuna melt, I might add some olives, or pickle, but for a cold sandwich such as this one, these simple ingredients are all I need.
The lemon juice adds a nice bit of tang and freshness, but that is as outlandish as you want to go in my humble opinion.
WHAT YOU NEED TO MAKE A CLASSIC TUNA SALAD
Its all in the quality of ingredients used. Simple yes, but the best quality available, or that you can afford.
- 1 (5 oz/150g) tin of white albacore tuna packed in water, well drained
- 3 TBS good quality mayonnaise (I like Hellmans)
- 1 stalk of celery, trimmed and finely diced
- 1/2 TBS finely minced red onion
- 1 tsp fresh lemon juice
- salt and black pepper to taste
This is very old school and totally comforting in my opinion. You will get nicely filled sandwiches from this filling, or if you would rather, you can serve it scooped onto a bed of lettuce, with some crackers on the side.
You can add a simple slice of processed cheese, butter the outside of the sandwich and toast it in a skillet on both sides to make a simple tuna melt. This is also very old school.
Just look at how lovely that filling is. Just enough color and crunch. Not soggy in the least. Ample filling for a simple sandwich.
I hate it when people skimp on sandwich fillings. A good sandwich should have a generous filling and that filling should be spread right to the edges of the bread. Anything less is a sacrilege.
This has just enough filling. Not so much that it is messy or falling out, but enough so that you have a proper mix of bread and filling. Yes, I do butter my bread. This helps to keep the bread from becoming soggy, especially if it is going to sit for a while.
Not that my sandwich had any hazard today of sitting for a while. It was gobbled up as soon as I had finished taking the photographs. I savored every mouthful.
It was well worth waiting for, and I have enough filling left in the refrigerator to make myself another one tomorrow. I might toast that one. We will see.
This one went down a real treat with some crisp pickle slices on the side. My sister and I discovered Oh Snap Dilly Bites at our local farm market. If you are a fan of dill pickles I say snap them up if you see them. They are an excellent snack. Crisp and beautifully flavored. They went very well with my sandwich today!
Classic Tuna Salad
Yield: 2
Prep time: 5 MinTotal time: 5 Min
This classic sandwich filling never fails to please. Use the best tuna you can afford to buy.
Ingredients
- 1 (5 oz/150g) tin of albacore tuna, packed in water
- 3 TBS good quality mayonnaise (I use Hellman's)
- 1 stalk of celery, trimmed and chopped
- 1/2 TBS finely diced red onion
- 1 tsp fresh lemon juice
- salt and black pepper to taste
Instructions
- Open the tuna and drain it really well. (I press the lid against the tuna in the tin and squeeze as hard as I can, over the sink, so that as much water is removed as possible. This way you won't get a soggy sandwich filling.)
- Flake the tuna into a bowl. Mash it up with a fork. Add the celery, onion, lemon juice, mayonnaise, salt and pepper. Stir together well to combine. Taste and adjust the salt and pepper as per your taste.
- Place into a covered container and chill until needed, or use immediately.
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!
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