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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
When my children were growing up, one thing which I used to make frequently for them for breakfast on Saturday's was pancakes. They loved them.
When I was a child we only ever got pancakes once a year. On Shrove Tuesday. And always for supper, never breakfast.
We never got pancakes at any other time. I guess my children were spoiled a bit in comparison because I used to make them pancakes often, and always always when they had a guest come to stay overnight. It was a bit of a sleepover breakfast tradition.
I do confess that I also indulged in the pancake breakfasts. I love pancakes after all. I still crave them from time to time, but I don't always want to be making a full recipe of them just for me. I know I could freeze the extras, but I only have so much room in the freezer.
I discovered this recipe for Fluffy Pancakes for One over on a blog called One Dish Kitchen. I decided to give it a go and adapted it for use on this page. I added Metric measurements for the UK, and left out the vanilla.
.JPG "Easy Pancakes for One")
Call me pedantic, but I didn't think that vanilla belonged in plain pancakes. If you are going to add something to them like chocolate chips or fruit, maybe. But plain pancakes, vanilla is a no no for me.
I think vanilla is one of those flavorings that is highly overused. When you make a basic Victoria Sandwich Cake no flavoring is used at all. All you taste is butter, sugar and eggs. I can promise you it is quite delightfully delicious.
There are some variations that will add vanilla, but the basic version does not.
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I never saw myself as being a purist at heart, but I guess I can be one when it comes to certain things and one of those things just happens to be the flagrant use of vanilla!
Don't get me wrong I love vanilla. Just not in simple easy fluffy plain pancakes. They get enough flavor from the butter and then the syrup you pour over top when you go to eat them. Nothing else is needed. And as you can probably tell I love my butter and my syrup. 😋
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WHAT YOU NEED TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
What I love about this recipe is that it uses all natural, pure ingredients. Nothing artificial here and you don't have to rely on having a mix. These are pure and simple.
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
.JPG "Easy Pancakes for One")
I have started using unbleached flour in all of my cooking and baking. I don't want to be eating something that has to be bleached to whiten it. I would rather have it natural.
I also like to use free range eggs. In the summer months we buy them from a farmer who is just down the road from where I live. I do not support an inhumane industry such as the one which produces eggs from caged hens.
You have to pick your battles in life and that is one of mine. My first husband came from a farming family. They had battery hens. It is an appalling industry. I don't mind paying a bit more when it comes to eggs.
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I also use organic, unbleached sugar. I buy it in a huge bag from Costco. Again, I like to use as natural and unrefined a product as I can. In the U.K I used to buy only natural sugar and it was readily available in all the shops.
I also loved to use Muscovado sugar rather than brown sugar. Again, it was more natural, but that has nothing to do with pancakes! Just my fussiness!
I also don't bother for the most part with having two kinds of butter in my kitchen. I buy lightly salted and I use it for everything. (Boy, do I miss European butter.)
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HOW TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
Nothing is really simpler than making pancakes so long as you follow a few rules.
Pancake batter goes together much the same as a muffin batter does. Mix together your dry ingredients in a bowl. Mix your wet ingredients separately and then add the wet to the dry and lightly combine.
One don't overmix your batter. As with all quick breads (and pancakes are considered a quick bread), overmixing produces a rubbery finish. Use a light touch and just mix the batter until no dry streaks remain. A few lumps are a.o.k.
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Two, don't be in a rush. Heat your pan too high and your pancakes will be burnt on the outside and raw in the middle. Use a medium heat and don't flip your pancake until the surface is covered with tiny bubbles. By then it should be golden brown on the bottom side and you can flip it over.
You can keep the pancakes warm while you finish using up all the batter in a low oven.
I have heard it said that the first pancake is always hit and miss. I don't believe that. There is no reason why your first pancake and your second pancake and your third and so on can't all be perfect!
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This really is a great basic recipe and can be a jumping off point for you to use your imagination and try out different kinds.
If you want chocolate chip pancakes, by all means throw in a dash of vanilla and a small handful of chocolate chips.
If you want blueberry pancakes, try adding some finely grated lemon zest and a small handful of berries. I actually find it easier and better to add the berries while I am cooking the pancakes. Just sprinkle a few over top before the flip while the batter is still fairly wet and not many bubbles have formed.
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With Pancake day coming up (Shrove Tuesday on the 21st of February) here are some more Pancake recipes that you might also enjoy!
WORLD'S BEST SILVER DOLLAR PANCAKES - My children always loved it when I made these. The size of a silver dollar they loved being able to fit a whole one in their mouth. They are tender and fluffy and oh so tasty!
BLUEBERRY BUTTERMILK PANCAKES - These are incredibly light and fluffy and stay light and fluffy. Some pancakes fall after they sit. These don't. They are the best blueberry pancakes in my humble opinion.
Yield: 1
Easy Pancakes for One
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Light, soft and fluffy pancakes. These delicious pancakes go together very quickly and are perfectly sized to please just one person! All natural!
Ingredients
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
Instructions
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the milk, egg and melted butter together in another bowl.
- Make a well in the dry ingredients and add the wet ingredients. Stir together with a fork just to combine. A few lumps are okay. If you think the batter is too thick you can add a bit more milk.
- Heat a large non-stick skillet or griddle pan over medium heat. Rub with a bit of butter.
- Ladle 1/3 of the batter into the pan and rotate the pan to make a pancake.
- Cook over medium heat until the surface of the pancake is covered with bubbles, and the pancake is golden brown on the bottom. Flip over with a spatula and brown the other side.
- Keep warm and repeat to make two more pancakes.
- Serve hot with some butter for spreading and maple syrup for pouring. You can also serve some fruit on the side if you wish. I am particularly fond of peaches.
Notes
If you like blueberry or chocolate chip pancakes, you can easily adapt this recipe to suit. For blueberry pancakes, add a small amount of grated lemon zest to the batter and then sprinkle a few blueberries on top while you are cooking them in the pan.
For chocolate chip pancakes, add 1/2 tsp of vanilla to the batter and stir in 2 TBS of chocolate chips.
Thanks so much for visiting. Do come again!
I have been craving tomato soup and a grilled cheese all week. Normally I would use my own recipe, but I found a recipe for soup that I wanted to try the other day. It looked fairly simple to make and made only one to two servings.
Plus, it had a lot of great reviews. So, I made it. Sadly, I ended up throwing it away. I hate it when that happens.
It was not silky in the least and quite granular (even before I added the cream). I tried pushing it through a sieve to smooth it out a bit, but to no avail. It was also sadly lacking in flavor. I should have just stuck with one of my own recipes.
I was still craving tomato soup today and so that is what I did, I went to one of my own recipes and downsized it to make only two servings. You can find the original recipe here.
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I do like trying new recipes from time to time, and I always give credit where credit is due, but there is no way I could share with you the recipe I used. I wouldn't want you to waste your ingredients as well. I found myself sitting here scratching my head in wonder at why so many people liked that other recipe.
Mind you, taste is a very individual thing. One man's meat is another man's poison they say.
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The original recipe for the soup I am sharing with you today comes from a book I had entitled, "Comfort Food, wholesome recipes that take you back home" great recipes from Mother's Bistro & Bar. It was one that my boss had in her collection, and I found myself buying a copy to have at home.
I left it in the UK when I came back to Canada and have not been able to replace it.
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WHAT YOU NEED TO MAKE CREAMY TOMATO SOUP FOR TWO
Simple everyday ingredients. I don't do complicated if I can help it.
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
.JPG "Creamy Tomato Soup")
I tend to buy the 14-ounce tins of Hunts Heirloom chopped tomatoes these days. I was buying larger tins, but I just can't get them all used. I ended up with too many containers of tomatoes in the freezer. So now I buy the smaller tin, which most times costs as much as the larger tin, but at least there is no waste.
Tomato paste is what is known as concentrated tomato puree in the UK. Usually found in a squeeze tube. I am a fan of the squeeze tube and was quite pleased to find some here in Canada.
If you can't find half and half cream, feel free to use undiluted evaporated milk. (Not sweetened condensed.) Whipping cream works well as double cream.
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I think one of the reasons this soup is so nice is that there is no water or stock in it. Also, you thicken it with a cooked creamy mixture.
It is a bit more involved than the other recipe I tried, but at the end of the day, it is well worth all of the extra effort.
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HOW TO MAKE CREAMY TOMATO SOUP FOR TWO
It does look a bit involved, but trust me, it's really quite simple to make. You know you're worth it!
Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
.JPG "Creamy Tomato Soup")
Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
.JPG "Creamy Tomato Soup")
Of course the best thing to enjoy with tomato soup is a grilled cheese sandwich. I have been making mine in the air fryer of late. I really like the way they turn out. Nice and crispy, not soggy in the least.
Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
.JPG "Creamy Tomato Soup")
I was very pleased with how this tasted, downsized. I knew that I loved it in its full rendition, but now I can say with authority that I also love it half sized.
It's a really delicious soup. Rich and tasty, with a lovely consistency. I am sure you are going to love it. I will stand behind this 100%.
If you are looking for a rich, full bodied tomato soup with a beautiful consistency, look no further.
.JPG "Creamy Tomato Soup")
Some other soups you might enjoy are: (Ask me if you want to reduce the amounts. I will be more than happy to help.)
Stone Soup was one of my children's favorite stories when they were growing up and so this simple cabbage, tomato and rice soup became known as Stone Soup. It's a deliciously hearty testament to what can be done with a bit of this, a bit of that, and a whole lot of nothing!
A fabulously tasty soup filled with ham and white beans. You do need to plan ahead as the beans need soaking. One word describes this perfectly. Delicious. This is gorgeous ladled into heated bowls and served hot with some crusty bread.
Yield: 2
Creamy Tomato Soup (for two)
Cook time: 1 HourTotal time: 1 Hour
This rich and delicious soup makes a fabulous lunch or light supper, especially when paired with a grilled cheese sandwich! (See notes for how to make an air fryer grilled cheese.)
Ingredients
- 1/4 cup (60g) butter, divided
- 1 medium onion, peeled and chopped
- 1 1/2 ribs celery, trimmed and coarsely chopped
- 1/2 bay leaf
- 1 small sprig fresh thyme
- 1 (14 1/2 oz) (400g) tins of chopped tomatoes in puree undrained
- 1 1/2 TBS tomato puree (tomato paste)
- 3 TBS plain all-purpose flour
- 1 cup (240ml) half and half (single cream)
- 1 cup (240ml) milk
- 1/3 cup (80ml) heavy cream (double cream)
- salt and freshly ground black pepper to taste
Instructions
- Melt 1/2 TBS of butter in a large saucepan. Add the onion and celery. Cover and cook on low over low heat until very soft, about 20 minutes.
- Add the bay leaf, thyme, tinned tomatoes and tomato puree. Bring to a simmer and cook for a further 10 to 15 minutes.
- Melt the remaining butter in a saucepan. Whisk in the flour. Cook for several minutes to cook out the flour taste. It should smell a bit nutty. Slowly whisk in the half and half and milk, allowing the flour mixture to absorb each addition before adding another.
- Bring to a boil, then reduce to a slow simmer and cook for 15 minutes, stirring occasionally. Pour this into the pot with the tomatoes, whisking it in well. Whisk in the cream until smooth.
- Cook over medium heat for about 10 minutes longer. Remove the bay leaf and thyme.
- Puree the soup until smooth using an immersion blender, food processor, or a regular blender (take care when using a blender). Strain through a mesh strainer into a clean pot, discarding any solids.
- Bring the soup to a simmer. If it seems too thick you can add a bit more milk until you get it to the consistency you want it to be. Season to taste with salt and pepper and serve.
Notes
To make a quick and easy air fryer grilled cheese, take two thick slices of your favorite bread and butter each slice on the outside with softened butter. Place one slice in the air fryer basket butter side down. Top with 2 slices of processed cheese. Place the other slice on top, butter side up. Air fry for 5 minutes at 400*F/200*C. Flip over and continue to air fry for an additional 3 minutes. Perfection.
Thanks so much for visiting! Do come again!
We had such a fabulous sunny day here today! Perfect eating outdoors day. The Missionaries came over and helped Todd to trim the hedge and I thought I would bake them something filling for their lunch. Pasty's are perfect picnic food . . . filling, delicious and great for eating out of hand.
The pasty has been a staple food down South in Cornwall for a very long time. It's been known as many things through the years . .. . tiddy oggy was one name used and hoggen was another name, which was used in particular when they didn't contain potato.
Many things were used as fillings through the years . . . meats, fish, vegetables, eggs and sometimes you would have a savoury filling at one end of the pasty and a fruit filling at the other.
There are pasty shops all over the UK, where you can just about any kind of pasty you could want nowadays . . . steak and stilton, steak and ale, Lamb and mint, cheese and onion, to name but a few. (I confess to having a certain fondness for the steak and stilton ones and the cheese and onion ones. Oh so scrummy!!)
These here today are a traditional, no frills steak, potato, onion and swede pasty. (A swede is a rutabaga, but you could also use turnip.)
Delicious and tender meat and vegetables encased in a delightfully flakey pastry. They're not as hard to make as some would suppose, but are really quite simple to execute. What's not to like!!!
*The Great Cornish Pasty*
Makes 4
Printable Recipe
Buttery Puffed Pastry, all flakey and encasing a delicious filling of beef, potato, onion and swede. Perfect and totally portable!!!
1 3/4 to 2 pounds of puff or shortcrust pastry
1/2 pound of beef skirt or chuck steak, sliced into very thin strips
1 medium potato, peeled and thinly sliced and chopped
1 large onion, peeled and chopped
1 small swede, peeled and thinly sliced and chopped
1 ounce butter (2 TBS), melted
fine sea salt and freshly ground black pepper
1 freerange egg, beaten
Roll the pastry out 1/3 inch thick. Cut into rounds approximately 8 inches in diameter. You will need 4. I find a sandwich plate is perfect to use as a template.
Place the potatoes, onions, swede and steak into a large bowl. Season with salt and generously with lots of pepper.. Drizzle the melted butter over all and mix well together.
Divide the filling between the 4 rounds, placing it just slightly off centre. Brush the edges with some beaten egg and fold one half of the pastry round over to cover the filling. Seal shut and then pinch and roll the edges from one edge to the other, giving it a bit of a rope effect. Place onto a lightly greased baking sheet. Pierce the tops in a few places and brush with beaten egg. Place into the refrigerator to ill for about 1/2 hour.
Preheat the oven to 200*C/400*F/ gas mark 6. Place the tray of pasties into the oven and bake for 15 minutes. Lower the heat to 180*C/350*F/ gas mark 4 and cook for a further 30 to 35 minutes until well risen and golden brown and the filling is cooked through and the vegetables are tender. You can shield with some foil if you think the pastry is getting too dark.
Serve hot or cold as you like. These are great picnic food!
There is a deliciously Creamy Fish Chowder cooking over in Oak Cottage today. If you are a regular reader of A Year From Oak Cottage, you will want to update your bookmarks, as the url has changed! Thanks!
You would be right in thinking that this is not something which you will see very often in this kitchen . . . chocolate cake. The Toddster doesn't like chocolate cakes, pies or cookies, or puddings for that matter . . . and with my diabetes I try very hard not to eat this stuff, but when I was having four missionary elders for dinner a week or so ago I decided that I would bake them a chocolate cake for dessert.
I do believe I have found THE perfect lemon cookie. I love lemon anything and these cookies are just the absolute epitome of what are some beautiful lemon flavours!
I SO adore lemon in anything, pies, cakes, cookies. Even savoury dishes. I absolutely love Lemon Chicken.
These cookies are crisp, buttery and full on lemony! Wowsa wowsa! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
I love those little BBC books, they are chock full of great recipes. I have quite a few of them. When I first moved to the UK I had a subscription to Good Food Magazine.
It was a real favourite of mine. Always filled with great recipes, and so are these little books.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The baked cookie is tender and flakey. I would say that they are not quite shortbread like, but very close. They have a beautiful texture when baked.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
It just doesn’t smack you in the face!
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
It is worth it to pay a bit more for a quality curd or even to make your own if you can. These lovely biscuits deserve more than the cheap stuff. You won't be sorry.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Whisk together a few ingredients and drizzle. Easy peasy. But, that's not all . . . there is more.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
These are lemon cookies you can write home about. These are the lemon cookies you have dreamed about.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
But they are simple enough to enjoy every day. Be warned. You are sure to fall in love!
Use a good quality thick lemon curd for these. If you love lemon, you will quite simply adore these.
200g soft butter (7 ounces or 14 TBS)
140g caster sugar (3/4 cup)
1 large free range egg yolk
1 tsp vanilla
the zest of two lemons
the juice of one lemon
300g of plain flour, plus a bit extra for dusting (2 cups plus 2 1/2 TBS, plus extra for dusting)
1/2 jar good quality lemon curd
140g of icing sugar, sifted (3/4 cup)
Line a few large baking trays with baking paper. Set aside.
Cream
the butter together with the sugar, egg yolk, vanilla and the zest of
one lemon until well combined. Add the flour and stir together. You
may need to use your hands near the end to make sure the flour is
completely incorporated, and you have a smooth dough. Divide the dough
in half and roll out to 1/4 inch thickness on a lightly floured board.
Stamp into 2 1/2 inch rounds. Reroll trimmings and recut until you
have used all the dough. Place on baking sheets. Chill in the
refrigerator for half an hour.
Preheat the oven to 200*C.400*F/ gas mark 6.
Bake
the cookies, one tray at a time, on the middle rack of the oven until
pale golden brown, about 8 minutes or so. Scoop off onto wire rack to
cool. Allow to cool completely before proceeding.
As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
*Lemon Kisses*
Makes about 20 double biscuits/cookiesPreheat the oven to 200*C.400*F/ gas mark 6.
Spread half of the biscuits with some lemon curd, and top with the remaining biscuits.
Whisk
the icing sugar together with enough of the lemon juice from one of the
lemons to give you a thick drizzle icing. Drizzle this over top of
the sandwiched biscuits and sprinkle with the lemon zest of the second
lemon. Leave to set before serving. Store any leftovers in the
refrigerator. Bring to room temperature before serving.As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
Never thinking for a minute that if I wanted to sandwich them together I would have to reverse cut half of them . . . DUH. Nevermind. They were still cute and pretty tasty as a single layer cookie, glazed with the lemon icing and decorated simply as it were.
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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