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
It's National Picnic Week from the 16th to the 22nd of June and there is no better meat for a quick and easy alfresco feast than SPAM® Chopped Pork and Ham.
Convenient, easy to prepare and uniquely tasty, SPAM® Chopped Pork and Ham is now available in an easy-to-open and lightweight plastic tub, which is perfect for picnics, BBQs and camping. The traditional can is also available.
Made from a minimum of 90% shoulder
pork and ham, SPAM® Chopped Pork can be sliced to make tasty SPAM® Sandwiches
or diced to create a delicious SPAM® Summer Salad.
So, before you grab your picnic
blanket and head to the park, check out the below recipe which is guaranteed to
make your Picnic Week a SPAMTASTIC™ one.
*Spam with Mustard Mayo Sandwich*
Serves 4
Printable Recipe
1 (200g) tub or can of SPAM® Chopped Pork and Ham, chopped into smallcubes
4 large hard boiled eggs, finely chopped
1 heaped TBS of mayonnaise
1 tsp wholegrain mustard (optional)
1 TBS chopped chives
1 pack of mustard cress or fresh salad leaves
8 slices of bread from a large loaf (white, 50/50 or wholegrain)
Put the chopped SPAM® and hard boiled eggs into a mixing bowl. Add the mayonnaise, wholegrain mustard and chopped chives. Stir well until everything is well coated with the mayonnaise. Spread the mixture onto 4 slices of bread. Put a layer of cress or salad leaves on top of the SPAM® mixture and then place the other slice on top of the salad. Cut into diagonals and serve.
Note - I would butter the slices of bread first with softened butter to help to keep the bread from going soggy.
The 200g tub is currently available in the UK from Tesco and Asda. 200g and 340g cans are also available from all major UK supermarkets.
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Further recipe ideas can be found at www.spam-uk.com
With Father's Day just around the corner, Dr Oetker has come up with some really lovely chocolate bakes to please Dad on his special day!
Chocolate Guinness Cake
Adapted from an American cola cake, this great chocolate cake recipe is easy to make, yet incredibly tasty and moist!
Preperation: 20 minutes
Cooking Time: 50 minutes plus cooling
Ingredients
125g salted butter (9 TBS)
125ml Guinness (1/2 cup plus 1/2 TBS)
125g self-raising flour (3/4 cup plus 2 TBS)
40g cocoa powder (1/4 cup plus 1 TBS)
½ tsp Dr. Oetker Bicarbonate of Soda
125g caster sugar (2/3 cup)
75ml milk (5 TBS)
1 egg, beaten
1 tsp Dr. Oetker Madagascan Vanilla Extract
50g Dr. Oetker Fine Cooks’ Dark Chocolate, broken into small pieces (2 ounces)
125ml Guinness (1/2 cup plus 1/2 TBS)
125g self-raising flour (3/4 cup plus 2 TBS)
40g cocoa powder (1/4 cup plus 1 TBS)
½ tsp Dr. Oetker Bicarbonate of Soda
125g caster sugar (2/3 cup)
75ml milk (5 TBS)
1 egg, beaten
1 tsp Dr. Oetker Madagascan Vanilla Extract
50g Dr. Oetker Fine Cooks’ Dark Chocolate, broken into small pieces (2 ounces)
Preheat the oven to 180°C, 160° Fan, Gas Mark 4. Line a 1kg loaf tin with greaseproof paper. Put the butter and Guinness in a saucepan over a low heat until the butter has melted.
Spoon the mixture into the prepared loaf tin and bake in the preheated oven for 50 minutes until risen and just firm to touch. A skewer or cocktail stick inserted into the middle of the cake should come out clean.
Leave to cool for 10 minutes, then carefully remove from the tin. It is delicious served warm as a dessert with a chocolate sauce, or eaten cold.
Hints and Tips:
To add something special to your Chocolate Guinness cake, why not give it a cream cheese frosting to make it look like the pale top of the stout?
Ultimate Chocolate Fudge Cake
Preperation: 40 minutes
Cooking Time: 30 minutes
Ingredients
200g (7oz) Dr. Oetker Fine Cooks’ Dark Chocolate
250g (9oz) plain flour (1 3/4 cup)
275g (9 ½ oz) caster sugar (1 1/2 cups)
300ml (1/2pt) buttermilk (scant 1 1/3 cup)
125g (4 ½ oz) unsalted butter, softened (1/2 cup)
3 medium eggs, beaten
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
5ml (1tsp) Dr. Oetker Natural Vanilla Extract
250g (9oz) plain flour (1 3/4 cup)
275g (9 ½ oz) caster sugar (1 1/2 cups)
300ml (1/2pt) buttermilk (scant 1 1/3 cup)
125g (4 ½ oz) unsalted butter, softened (1/2 cup)
3 medium eggs, beaten
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
5ml (1tsp) Dr. Oetker Natural Vanilla Extract
To Decorate:200g (7oz) Dr. Oetker Fine Cooks’ Dark Chocolate
200g (7oz) Dr. Oetker Fine Cooks’ Milk Chocolate
450ml (3/4 pt) double cream, at room temperature(scant 2 cups)
200g (7oz) Dr. Oetker Fine Cooks’ Milk Chocolate
450ml (3/4 pt) double cream, at room temperature(scant 2 cups)
Method
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 20cm (8 inch) Victoria sandwich tins
2. Break the Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool
3. Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate
4. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely
5. To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm
6. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving
Note: Once chilled, the chocolate cream will set firm. Prolonged chilling of this cake will dry out the texture of the cake. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.
Dark Chocolate Layer Cake
Preperation: 45 minutes plus cooling and setting
Cooking Time: 30 minutes
Ingredients
Dr. Oetker Cake Release Spray
150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
165g (5 ½ oz) plain flour (1 1/4 cup)
175g (6 oz) soft dark brown sugar, free of lumps (14 TBS)
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
75g (3oz) unsalted butter, softened (1/3 cup)
2 medium eggs, beaten
200ml (7 fl.oz) dark beer or stout
For the filling:
200g (7oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
350ml (12fl.oz) double cream, at room temperature
To decorate:
100g (3 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
50g (2oz) unsalted butter (1/4 cup)
150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
165g (5 ½ oz) plain flour (1 1/4 cup)
175g (6 oz) soft dark brown sugar, free of lumps (14 TBS)
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
75g (3oz) unsalted butter, softened (1/3 cup)
2 medium eggs, beaten
200ml (7 fl.oz) dark beer or stout
For the filling:
200g (7oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
350ml (12fl.oz) double cream, at room temperature
To decorate:
100g (3 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
50g (2oz) unsalted butter (1/4 cup)
Method
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 2 x deep 18cm (7 inch) Victoria sandwich tins with Cake Release Spray.
2. Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.
3. Meanwhile, put the flour, sugar and Bicarbonate of Soda in a large bowl. Mix together and make a well in the centre.
4. When the Chocolate has melted, scrape into the well and add the butter, eggs and beer. Carefully mix everything together then whisk for a few seconds until thoroughly blended.
5. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely. Carefully slice through the middle of each sponge to create 4 equal cake slices.
6. For the filling, break up the Extra Dark Chocolate into a large heatproof bowl and melt as above. Remove from the water and leave to cool for about 10 minutes until warm but not hot.
7. Whilst whisking the Chocolate, gradually pour in the cream, whisking until thickly whipped and glossy.
Use the filling to sandwich the 4 sponges together and place on a wire rack over a board.
8. To decorate, break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and pour in 20ml (4 tsp) water. Heat gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.
9. When the Chocolate starts to thicken, spoon the ganache over the top of the cake, allowing it to drip over the edges. Use a small bladed palette knife to smooth over any gaps and leave to stand in a cool place for several minutes to allow the Chocolate to set.
10. Carefully, slide 2 palette knives or cake slices, one on each side of the cake, to loosen and then lift the cake on to a serving plate.
Note: For a firm finish, chill the cake for 30 minutes before serving. However, once chilled, the Chocolate cream filling will set firm and the ganache with become firm and less glossy. Prolonged chilling of this cake will dry out the texture. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.
Coconut Chocolate Bars
Preparation time: 30 minutes plus cooling and setting
Cooking time: 40 minutes
Makes: 14
Ingredients:
For the base:
100g (3 ½ oz) lightly salted butter, softened (7 TBS)
50g (2oz) caster sugar (4 1/2 TBS)
115g (4oz) plain flour (3/4 cup plus 1 TBS)
15g (1/2oz) cocoa powder (2 1/2 TBS)
For the topping:
2 sachets Dr. Oetker Egg White Powder
100g (3 ½ oz) caster sugar (9 TBS)
150g (5oz) unsweetened desiccated coconut (2 cups)
1 tsp Dr. Oetker Madagascan Vanilla Extract with Seeds
150g Dr. Oetker Fine Cooks’ Milk Chocolate (scant cup)
Method:
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8 inch) square cake tin with baking parchment.
2. Put the butter in a bowl and whisk in the sugar until pale and creamy. Sift the flour and cocoa on top and mix well to make a short, crumbly dough.
3. Press the mixture evenly into the tin to cover the base, using the back of spoon. Prick all over with a fork and bake for 15 minutes then set aside. Reduce the oven temperature to 140°C (120°C Fan, Gas Mark 1).
4. Make up the Egg White Powder as directed on the pack, and whisk until stiff. Gradually whisk in the sugar to make a glossy meringue. Gently fold in the coconut and Vanilla Extract.
5. Pile the coconut meringue on top of the chocolate base and smooth the top. Bake for about 25 minutes until lightly golden and crusty on top. Leave to cool in the tin.
6. Break the Milk Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.
7. Scrape the melted Chocolate out of the bowl using a spatula on to the coconut. Spread the Chocolate to the edge of the tin and tap the tin gently on the work surface to smooth the Chocolate. Leave to cool.
8. Just before the Chocolate sets hard, gently score the top using a knife to make 14 bars – this will make the slices easier to cut up when completely cold.
9. To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.
TIP:
For a richer Chocolate flavour, use Dr. Oetker Dark or 72% Extra Dark Fine Cooks’ Chocolate on top instead of the Milk variety.
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WHISKY AND WALNUT CAKES
Printable Recipe
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WHISKY AND WALNUT CAKES
Printable Recipe
Makes: 6
Ingredients:
Dr. Oetker Cake Release Spray
200g (7oz) plain flour (scant 1 1/2 cups)
2 sachets (2 tsp) Dr. Oetker Baking Powder
100g (3 ½ oz) walnuts, ground (generous cup)
175g (6oz) caster sugar (14 TBS)
2 large eggs, beaten
125g (4 ½ oz) unsalted butter, melted (9 TBS)
90ml (6 tbsp) whisky
45ml (3 tbsp) whole milk
200g (7oz) plain flour (scant 1 1/2 cups)
2 sachets (2 tsp) Dr. Oetker Baking Powder
100g (3 ½ oz) walnuts, ground (generous cup)
175g (6oz) caster sugar (14 TBS)
2 large eggs, beaten
125g (4 ½ oz) unsalted butter, melted (9 TBS)
90ml (6 tbsp) whisky
45ml (3 tbsp) whole milk
To decorate:
125g (4 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
40g (1 ½ oz) unsalted butter (3 TBS)
6 walnut halves
This recipe makes 6 chunky, deep-filled mini loaf cakes, but if preferred, divide the mixture between 8 mini loaf tins and cook for slightly less time to make smaller cakes.
For a firm chocolate icing, chill the cakes for 30 minutes before serving, however the chocolate icing will lose its shine if it gets too cold.
125g (4 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
40g (1 ½ oz) unsalted butter (3 TBS)
6 walnut halves
Method- Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 6 x mini loaf tins with Cake Release Spray and arrange on a baking tray
- Sift flour and Baking Powder into a mixing bowl, and stir in the ground walnuts and 100g (3 ½ oz) sugar. Make a well in the centre. Gradually mix in the eggs, melted butter, 45ml (3tbsp) whisky and the milk to form a well blended, thick batter
- Divide the mixture between the loaf tins, smooth the tops and bake in the oven for about 20 minutes, until risen, firm to the touch and lightly golden
- While the cakes are cooking, put the remaining sugar in a small saucepan with 45ml (3 tbsp) water. Heat gently, stirring until dissolved, then bring to the boil and cook for 3-4 minutes until slightly syrupy. Remove from the heat and stir in the remaining whisky
- Once the cakes are cooked, skewer each one a few times and spoon over the hot whisky syrup. Leave to cool completely in the tins
- To decorate, turn the cakes out of the tins and place on a wire rack over a board or plate. Break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for a few minutes until the mixture is of a thick, coating consistency
- Carefully spoon the Chocolate icing over the tops of the cakes allowing it to drip down the sides. Place a walnut half in the centre of each and leave to stand in a cool place for several minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
TIPThis recipe makes 6 chunky, deep-filled mini loaf cakes, but if preferred, divide the mixture between 8 mini loaf tins and cook for slightly less time to make smaller cakes.
For a firm chocolate icing, chill the cakes for 30 minutes before serving, however the chocolate icing will lose its shine if it gets too cold.
Dr. Oetker Natural Flavours and Extracts have a new and improved recipe which makes them easier to add into your cake and cupcake sponges, icings and chocolate. From Madagascan Vanilla to Sicilian Lemon, we have searched the globe to find unique provenance for flavourings and extracts that deliver the most delicious taste. For a more intense flavour try our Madagascan Vanilla Extract with Seeds or our specially selected Vanilla Pods. Our new Limited Edition Flavour gives you the chance to try something different in your baking.
For creative recipe ideas using the Dr. Oetker home baking range, visit their Recipe Search page, where you can also find helpful hints and tips and browse their collection of recipe books.
The Dr. Oetker range of Chocolate Bars, Chips and Chunks are perfect for adding a superior Chocolate taste and texture to all your home baking. Dr. Oetker Fine Cooks' Chocolate is perfect for cooking as it melts smoothly and evenly and is ideal for use as an ingredient, covering or decoration. Our Chocolate range also includes delicious Chocolate Chips and Chocolate Chunks, which are designed specifically for baking and retain their shape when baked.
For creative recipe ideas using the Dr. Oetker Chocolate range, visit their Chocolate Indulgence page, where you can find their most tempting collection of recipes, as well as helpful tips for baking with chocolate.
For creative recipe ideas using the Dr. Oetker Chocolate range, visit their Chocolate Indulgence page, where you can find their most tempting collection of recipes, as well as helpful tips for baking with chocolate.
I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches. Summer food. Bring it on!
You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it. These are a bit healthier I like to think and a hundred times more delicious!
They are also quite economical because with only two chicken breasts, you can make four sandwiches. The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice. There is also bacon on them . . .
Not just any bacon however . . . candied pepper bacon that you make yourself. So easy to do and seriously scrummy as well. The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .
Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops. Who needs to go out to get a good Chicken sandwich . . . when you can get a tastier one at home??? Not us, that's for sure! This is great summer time food. I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue. This is sure to be a real winner!
*Grilled Chicken, Bacon and Ranch Sandwiches*
Serves 4
These are easy and quite, quite delicious. Perfect for an al fresco supper on the patio. Plan ahead as the chicken needs to marinate for several hours.
2 large single chicken breasts, skinless and boneless
4 dessert spoons of runny honey (1/2 cup)
2 dessert spoons of Dijon mustard (1/4 cup)
2 dessert spoons of grainy mustard (1/4 cup)
salt and black pepper to taste
1/2 tsp hot pepper sauce, or as desired
the juice and zest of 1/2 large lemon
8 slices of streaky bacon, cut in half crosswise
2 TBS brown sugar
coarse black pepper
4 slices of sharp cheddar cheese
(I used the dyed one this time for colour)
(I used the dyed one this time for colour)
barbecue sauce as desired
4 split and toasted buns
2 TBS ranch dressing
2 TBS mayonnaise
shredded lettuce
Using a very sharp knife, cut the chicken breasts horizontally through the middle. You will end up with 4 chicken escallops. Pound them lightly into a uniform size. Whisk the honey, both mustards, salt, pepper, hot pepper sauce and lemon juice and zest together in a bowl. Add the chicken and swirl it around so that they are all coated. Cover and refrigerate for at least an hour, but no longer than 2 hours.
About 15 minutes before cooking, preheat the oven to 200*C/400*F/ gas mark 6. Line a baking sheet with foil. Place the bacon on top of the foil. Sprinkle evenly with brown sugar and sprinkle with the coarse black pepper. Roast in the heated oven for about 10 minutes, keeping an eye on it, until golden brown
and slightly crisped. Don't take your eye off it or it will burn. (You may not need the whole 10 minutes) Remove to a paper kitchen towel lined plate and keep warm.
Heat the grill. Remove the chicken from the marinade, discarding any marinade in the bowl. Grill over medium high heat for 3 to 4 minutes per side, brushing with barbecue sauce as desired. During the last few minutes of grilling, place some bacon on top of each piece of chicken and top with a slice of cheese.
Allow the cheese to melt.
Mix the ranch dressing and mayonnaise together. Take your toasted buns and spread the bottoms of each with some of this mixture. Top with some shredded lettuce and one piece of chicken. Replace the tops and serve immediately.
British Sandwich week is running this year from the 11th to the 17th May. To help celebrate the occasion and make the humble British sandwich just that but more special, The English Provender Co, has come up with a few lunchtime tips and tricks.
With a number of classic chutneys including Caramelized Red Onion, Ploughman's Plum, Sweet tomato & Chilli and Moroccan Spiced Chutney. the English Provender Co. has the perfect filling for the perfect British sandwich!
CHUTNEY PAIRINGS
Match up The English Provender Co's chutneys with the following suggestions to experience them all at their best:
- Caramelized Red onion - Cheddar cheese, ham and ciabatta
- Ploughman's Plum - Mature cheddar cheese and ciabatta
- Sweet Tomato & Chilli - Goat's cheese, beef and smoked ham
- Moroccan Spiced - Mild cheddar cheese and various cold meats, including roast chicken or lamb
- Apple, Pear & Fig - Blue Cheese and unsmoked ham
CONDIMENT PAIRINGS
And if chutney isn't your thing - The English Provender Co. has a selection of tasty condiments, which can be added for flavoursome meat pairings:
- Bramley Apple Sauce with Calvados - A delicious sauce made from the finest apples with a hint of apple brandy. The ultimate accompaniment for roast pork, sausages, duck or game.
- English Mint Sauce with Balsamic Vinegar - An aromatic sauce with freshly picked mint and the subtle flavour of balsamic vinegar. A natural choice for roast lamb.
- Grated Hot Horseradish - Add kick to your roast beef with this hot sauce. Alternatively add to crème fraiche for a hot and fiery dip. If you're partial to a Bloody Mary add some horseradish sauce for a bit of a kick!
- Redcurrant Sauce with Rosemary - A deliciously rich sauce with a touch of tasty rosemary. Pair with duck or lamb.
- Seafood Sauce with Sunblush Tomatoes - A tangy sauce to add flavour to fish, prawns or crab.
- Tartare Sauce - The perfect accompaniment for a wide range of fish dishes including salmon.
- Wild Cranberry Sauce - The classic and traditional choice for turkey.
*Grilled Apple, Bacon and Cheese Sarnie*
Make as many as you like or think you can eat
Printable Recipe
Ingredients vary according to how hungry you are or how much you like. Know only for sure that it is delicious!
two slices of sturdy bread (you choose, white, whole wheat, grainy, etc.)
cooked back bacon
a strong farmhouse cheddar cheese, cut into slices
a granny smith apple, washed, cored and cut into thin slices
Honey Dijon mustard
softened butter for spreadin on the outsides
Take your bread and spread both slices on the insides with some of the mustard, spreading it as thin or thick as you prefer. Top one slice with the cheddar cheese and bacon. Top the other one with the thinly sliced apple. Press both slices together with the ingredients on the insides. Butter the outsides, top and bottom.
Heat a nonstick frying pan over medium low heat. Place the sandwich in, apple side on the bottom, and butter to the pan. Cook gently over low heat until the bread is nice and toasty. Flip over and toast slowly on the other side until the cheese melts.
Note - You cannot rush a grilled cheese sandwich. Slow and steady over a low temperature is the key, oh and patience. That also helps. A tasty sandwich is it's own reward!
Note: Instead of the Honey Dijon mustard why not try using one of the delicious English Provender Co's chutneys! The Apple Pear & Fig would be gorgeous!
*World's Best Bacon Sarnie*
Makes 1
Printable Recipe
I am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!
4 rashers of good quality free range organic smoked back bacon
2 slices of good quality white bread (you don't want the bread to compete with the flavours here,
only to enhance)
softened butter
2 medium free range organic eggs
1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,
fabulous darling, simply fabulous!)
Lashings of Brown Sauce (optional)
Lightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.
Butter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!
And of course all of the chutneys would be perfect with the Traditional Ploughman's Lunch. Seriously and tradtionally scrummy! In particular I would recommend their Plum & Bramley Apple as the perfect pairing!
I am a big fan of The English Provender Co's products. (Love LOVE their lemon curd and ginger lemon curd!) To find out more about them and what is available do check out their home page here.
Follow them on Facebook.
Follow them on Twitter.
In the quest to use up some of those lovely sauces and mayonnaises I received in my recent sandwich hamper, I decided to make us some delicious turkey burgers the other day. We love turkey burgers almost more than we love regular burgers. No word of a lie.
I have created quite a few turkey burgers in the past . . . with Thai flavours, Mexican flavours, Spiced Chipotle, Buffalo Wing Flavours, etc. This time I wanted to do something completely different. I put my thinking cap on . . . and here is what happened next.
One of our favourite casseroles to make here, after we have enjoyed a roast turkey, is my turkey divan casserole (or chicken, you can make it with both). You know the casserole I mean, it incorporates the delicious flavours of sour cream, mayonnaise, lemon, curry, onions and broccoli cuts. Oh, and cheese, lets not forget the cheese!
I used fresh lean ground turkey and incorporated all of those flavours into a burger, but not just any burger . . . a Turkey Divan Burger!! By using some of the Hellman's Twist of Lemon Mayonnaise, chopped cooked broccoli, chopped red onions, some salt and pepper, curry powder and some grated strong cheddar (I used the dyed one this time for colour) I was able to come up with a delicious burger with all of the flavours of a Divan casserole.
It was moist and delicious . . . with a tiny bit of crunch and loads of colour from the broccoli, red onions and cheddar . . . flavours from the lemon mayonnaise and the curry powder. It was sooooo good. I topped them with an additional slice of that same rich cheddar cheese, let it melt down over that juicy burger and then I served them on toasted ciabatta buns, spread with some more of that gorgeous Twist of Lemon Mayonnaise and some shredded baby gems along with more thinly sliced red onions. These were fabulous to say the least. I hope you will give them a go!
*Divan Turkey Burgers*
Serves 4
A new take on our favourite Turkey Divan Casserole, created especially for
picnic and barbecue season! They are nice and moist and filled with a lovely blend
of delicious flavours.
1 pound of lean ground turkey
about 6 frozen broccoli florets, thawed and chopped,
and then well drained
180g of grated strong cheddar cheese (1 1/2 cups)
(I used the dyed one this time for colour)
1 small red onion, peeled and finely chopped
4 TBS Hellman's mayonnaise (if possible use the one with lemon
in it. If you can't get that, then add a teaspoon of finely grated
lemon zest)
1 tsp medium curry powder
fine sea salt and coarsely ground black pepper to taste
4 slices of strong cheddar cheese to melt over top
To serve:
4 ciabatta buns
Hellman's Mayonnaise (Lemon or toasted onion are good)
shredded lettuce
finely sliced red onions
Mix the turkey, broccoli, grated cheese, chopped red onion, mayonnaise, curry powder, salt and pepper together in a bowl to combine. Shape into 4 evenly sized patties, each about 1/2 inch thick. Heat the outdoor grill, if
using, or a large non-stick skillet. You may want to lightly grease it
so that the cheese doesn't stick.
Once hot, add the turkey patties. Cook for five minutes on one side, until golden brown and then flip over and cook for a further five minutes on the other side until golden and cooked through. The juices should run clear. Place a slice of cheese over top of each and allow it to melt.
Heat the buns in a hot oven and cut in half through the centre. Spread the bottoms with some mayonnaise and top with the shredded lettuce and red onions. Place a burger pattie on each and top with the bun tops. Serve immediately.
Deliciously different!
Sandwich week is coming up from the 19th to the 25th May and what better way to celebrate it than enjoying a good old fashioned picnic! We British love picnics and we love sandwiches. Combining the two together puts us right in our element!
The Unilever Kitchen recently sent me a sandwich hamper containing a variety of flavour packed sauces and condiments to use in creating some delicious sandwiches including . . .
A nice jar of my favourite mayonnaise Hellman's, along with a variety of Hellmann's Mayonnaise flip top containers in A Zing of Lemon, A Spark of Chili, A Touch of Garlic, A Twist of Pepper and A Hit of Caramelized Onion. I love, LOVE these flip top bottles. They are convenient to use and to carry about in picnic baskets and for al fresco dining! Easy to use and easy to enjoy!
Also included were a variety of the Colman's sauces in flip tops (their new Fiery BBQ Chilli sauce as well as their new Chunky Burger Sauce) and some good old fashioned Coleman's English Mustard (the Toddster's favourite) and a jar of their grainy mustard.
The challenge was to enjoy some of these sauces and condiments and make good use of them for Sandwich week 2014.
The British are real sandwich lovers, which is why you will see in the shops (even newsagents) no end of variety of ready made sandwiches for purchase. I have often found however (with the exception of the ones from M&S), they are usually very disappointing, dry, dull, tasteless and half empty. It is so much better to make and take your own!
Easy and more delicious. Making your own sandwiches doesn't really take a lot of effort or time. There are a few rules I like to follow however, which help to make sure that my sandwiches are the tastiest on the block. And now yours can be too!
- Spread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.
- Use a sturdy bread which will hold up to the journey and standing for several hours.
- Spread the filling generously and to the edge. Helps to prevent dry corners from being discarded in the trash later on.
- Cut in half so that you have rectangles. This shape is a lot easier to pack and a lot easier to eat out of hand.
- Wrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.
- Don't forget the napkins. If you have followed my advice and generously filled them, you will quite happily need them!
I always keep tins of tuna, salmon and ham in the larder, along with a variety of condiments. That way I can always rustle up some tasty sandwiches at the drop of a hat. If we get up one morning and the weather's right . . . a picnic is only a few minutes away. These are two of our favourite sandwich fillings that I make.
*Ham Salad Filling*
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
Makes 2 or 3, depending on how generous you are with your filling
Printable Recipe
Savoury chopped ham, combined with some crunch, and tasty bits.
1 (200g) tin of cooked ham
(or 200g of cooked ham, chopped finely)
(You will end up with roughly one cup of ham)
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
1 TBS good quality mayonnaise (I use Hellman's)
1 heaped tsp of mustard (Coleman's is the best)
(if you like extra texture, use a grainy one)
1 TBS sweet pickle relish
1 TBS finely chopped gherkins
1 spring onion, trimmed and chopped
freshly ground black pepper
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (Ham, mayo, mustard, pickle relish, gerkhins and onion.) Taste and add pepper as required. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve.
If taking out, wrap well and then store in a sturdy container.
*Tuna Salad Filling*
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
Makes 2 or 3 depending on how generous you are with your filling.
Printable Recipe
Tasty tuna with some crunch and savoury bits.
1 (200g tin) of albacore tuna in spring water, drained and flaked
(The regular sized tin. Not the smallest nor the biggest You get about
1 cup of tuna when drained)
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
1 TBS of lemon pepper salad cream (Or Hellman's Twist of Pepper Mayo)
1 TBS of good quality mayonnaise (Or Hellman's Zing of Lemon Mayo)
1 TBS sweet pickle relish
1 stick of celery, finely chopped
1 heaped TBS of finely chopped red onion
sea salt and freshly ground black pepper to taste
Bread (choose a sturdy one)
softened butter
Mix together all of the sandwich ingredients. (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion) Season with salt and black pepper to taste. Butter your slices of bread to the edges with softened butter. Spread half of the slices with the filling and top with the rest. Cut in half to serve
If taking out, wrap well and then store in a sturdy container.
Another favourite is my pressed picnic sandwiches. These will want to be started the night before you want them 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.
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 soft herbed 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 . . . and then when you are ready to pack up your lunch, just slice the compressed loaf into single sized servings. Wrap each one well and pack them into your basket ready to go.
*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 TBS grainy mustard
3 TBS 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 and 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!
Of course you don't have to go out and about to enjoy Sandwich week. There are plenty of pretty tasty things you can do right at home to enjoy them, Al Fresco . . . without leaving the comforts of home.
These grilled steak sandwiches are beautiful. You spread one slice of toasted sour dough 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 another slice of toasted bread with fresh rocket leaves and several 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.
*Grilled Steak Sandwiches*
Serves 2
These are fabulous. You can make them as a full sandwich, or as an open face sandwich. I like them open faced myself. But Todd likes them doubled. This is a two hander!Serves 2
fine sea salt
a handful of rocket leaves
Heat your grill pan or barbeque grill over medium high heat. Brush the steaks and the bread with a bit of olive oil. Season the steaks with salt and black pepper. Grill the bread for about a minute per side until the bread is toasted and you have some nice grill marks. Remove and set aside. Keep warm. Add the steaks and grill them until done to your likeness. (Two minutes. We like ours rare. ) Turn them a quarter turn halfway through grilling the first side to give you good grill marks. Repeat on the other side. Place two slices of bread onto each of two heated plates. Spoon garlic mayonnaise onto one slice. Place the rocket on the other slice. Place two steaks on top of the garlic mayonnaise. Top the rocket with a few roasted tomatoes. Serve immediately.
*Slow Roasted Tomatoes*
Makes as many as you likecoarsely ground black pepper
*Better Than Grandma's Potato Salad*
Serves 4 to 5
Serves 4 to 5
Bring a large saucepan of lightly salted water to the boil. Add the potatoes and simmer for 15 to 20 minutes, until tender, adding the green beans during the last five minutes. Drain well and then tip in to a large salad bowl. Toss in the peas.
And of course . . . what would a picnic be without something sweet to end it all on . . . and not just anything sweet, but Lemon Drizzle Fairy Cakes . . .
Scrummy cakes flavoured with Lemon, stuffed with lemon curd and baked, then brushed with a sugar and lemon syrup while still hot and then topped with a tasty lemon drizzle icing when cool for the perfect lemon treat! Little jelly lemon slices on top make for the sweetest decoration!
*Lemon Drizzle Fairy Cakes*
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Makes 8
Printable Recipe
Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!
For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes
For the topping:
the juice of 1/2 lemon
2 TBS caster sugar
For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon
To decorate:
mini lemon jelly slices
Preheat the oven to 180*C/350*F. Line 8 muffin cups with paper liners. Set aside.
Put all the fairy cake ingredients into a food processor. (with the exception of the additonal lemon curd to be used for filling the cakes.) Blend together for 2 minutes, until smooth and creamy. Dollop about 1/2 of the batter into the prepared muffin cups. Top each with about 1/2 teaspoon of additional lemon curd, then cover with the remainder of the cake batter. Bake for 30 to 35 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre of one comes out clean.
While the cakes are still hot, and before removing them from the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat. Prick the cakes all over with a toothpick and then carefully spoon the lemon/sugar mixture over the top, allowing it to soak in. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.
To make the icing, whisk together the icing sugar along with enough juice from the other half of the lemon to make a drizzeable icing. Spoon this over top of the cooled cakes and then top each with a couple of lemon jelly slices. Delicious!!
Many thanks to the people at Unilever for sending me this lovely sandwich hamper. Also included were some bread, a picnic blanket and a lovely bread board shaped like a slice of bread!
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