Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I was recently invited to use some Creamy Leerdammer Toastie & Burger slices on a Pulled Pork Burger! I love Leedammer Cheese. Nobody had to twist my arm!
With thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie & Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.
I am always trying to spice up our side dishes a bit, trying to make them a bit more interesting than just boiled or steamed veg. Don't get me wrong, I adore boiled or steamed veg (so long as they are crispy tender and not cooked to death), but every now and then I like to shake things up a tiny bit and add some extra flavours.
Its very easy to do, and it doesn't necessarily mean that you have to add a lot of calories either. Today I added some fresh garden thyme, a bit of honey and some lime zest and juice to the carrots with fabulous taste results. Carrots and Thyme really go well together as does thyme. I was a bit dubious about adding the lime, but with the honey, it went really well. I also added chopped parsley to help pretty them up a bit more as the thyme and lime zest were not showing very well.
These really are delicious and quite adaptable to other flavours as well!
This is a recipe which is very easily doubled or halved as well. I halved it as there are just the two of us, and it worked really well. We had plenty and I still had some to share with Mitzie. She love, LOVES carrots!
Yield: 4
Carrots with Honey, Lime & Thyme
One of our favourite ways to enjoy carrots. These make a great side dish for the holidays. Recipe can be easily doubled.
ingredients:
1 1/2 TBS butter
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 pound carrots, peeled and cut into juilienne strips
1 tsp chopped fresh thyme leaves, or 1/2 tsp dried
2 TBS water
1 TBS fresh lime juice
the finely grated zest of 1/2 lime
1/2 tsp honeyinstructions:
Melt
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
the butter in a large skillet over medium heat. Add the carrots,
stirring well to coat. Saute, stirring often, for about 3 minutes. Add
the thyme, stock, lime juice, zest and honey. Cover and cook over low heat for 5 to 10
minutes until the carrots are nice and tender. Remove with a slotted
spoon and arrange in a serving dish. Delicious!
Created using The Recipes Generator
Recently I've been working hard on trying to control my portions and I got myself this Deluxe Meal Portion Control Tool. I find it is really doing a great job of helping me with this!!
I had moved to a sandwich sized plate for my meals a few years ago, which was a positive step in the right direction, but you know . . . you can pile things up as high as you like on a sandwich plate without really realising what you are actually doing.
Each section is clearly marked. There are two for fruits and vegetables. One for Starch, meaning potatoes, rice, pasta, etc.
It is surprising just how much 1 cup of vegetables amounts to! I have always tended to load up on the carbs and protein . . . but this helps to balance things out a lot better.
It is much easier to be accountable when you know exactly what you are putting on your plate.
The fourth section is perfectly sized for a portion of protein. As you can see, even a portion of meat with some gravy fits into the protein space, so that you are getting just the right amount, no more or no less.
Now that's what I call a well proportioned plate. As a Type Two Diabetic I really need to watch my portion controls, especially when it comes to carbohydrates. This Deluxe Meal Portion Control is really helping me to do that! I am really grateful for it! It is helping me to organise my nutrition, maintain a healthy diet and control my portion sizes, and it is dishwasher safe, which is great! Do check out the link. There is free shipping within the continental US, and there is only a small charge to ship it worldwide. I had mine within a week of ordering it. At the moment it is also available for $8.99 USD, which is lightly less than half of the normal price. You can't lose! Do check out the link to find out more! Thanks!
The Victoria Sponge is one of my absolute favourite of all the cakes. There is nothing fancy about it. It is just a plain simple sponge, which when mixed and baked properly, results in a fine cake that everyone loves. If I had to choose between this and a chocolate cake, I would choose this every time. I know . . . I'm not normal, lol.
Two buttery layers put together with jam and vanilla buttercream, and then dusted on top with confectioners or caster sugar, this is the quintessential "Tea Party Cake."
It's popularity was achieved during the reign of Queen Victoria, which is probably why it is called a Victoria Sponge Cake! The ingredients in a traditional Victoria Sponge, sometimes called a Victoria Sandwich cake, are eggs, flour, sugar, and butter, and should be of equal weight; the eggs are weighed in their shell.
Truth be told however, it began as a "Nursery" cake during the reign of Queen Victoria when it was believed that children would perhaps choke on the dried fruit of a traditional fruit cake which would have been served for tea. An inventive baker came up with the Victoria Sponge for a children's teatime treat, and eventually the cake made its way to the adult tea table and the rest is history.
*Victoria Sponge Cake*
Makes one 7 inch cake
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!
Printable Recipe
Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!
170g butter (12 TBS)
170g caster sugar (1 cup)1/4 tsp vanilla extract
3 large free range eggs, beaten
170g self raising flour (a scant 1 1/2 cups)
To finish:
3 TBS raspberry jam
buttercream to fill (optional)
icing sugar or caster sugar to dust the top
Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
Cream the butter, sugar and vanilla together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, leveling off the surface. Make a slight dip in the centre of each.
Bake on a centre rack of the oven for
about 25 minutes, or until the sponges have risen well, are golden
brown, and spring back when lightly touched. Allow to cool in the pan
for five minutes before running a knife carefully around the edges and
turning out onto a wire rack to cool completely.
Once cooled, place one layer on a cake plate. Spread with raspberry jam and buttercream (if using). Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and serve.
Alternately you can bake the batter in a mini cake tin. I have a tin that allows you to make six individual cakes. Just butter, line the bottoms and bake for 15 to 20 minutes. Split and fill the finished cakes as above.
HANDY TIP ALERT!
For an easy way to cut small cakes, or large cakes for that matter,
perfectly in half horizontally . . . cut yourself a nice long piece of
dental floss (preferably not flavoured) that fits around the cake with
enough over hang to grip decently. Place it around the centre of the
cake, crossing the floss ends over each other in front.
Easy peasy lemon squeezy.
Bon Appetit!
I had in mind the other day to make some Fish Finger Tacos. I got everything ready to go and realised I didn't have any flour tortillas, and so I did what every capable cook does, I improvised. I had some finger buns in the house and so I turned them into sandwiches instead, with most excellent results!! We both really enjoyed these and they made a change from our regular fish finger sandwiches, The World's Best Fish Finger Buttie!
We liked them every bit as much which is saying a lot, as my other ones are plenty delicious, let me tell you!
I like to use Cod fish fingers, made from sustainable cod. I also like to use the larger ones versus the smaller ones as you get more cod per finger and less breading/coating. You also don't get as many in a pack, but that's okay with us. If you would rather use the smaller ones, then by all means do so!
I popped them onto a baking sheet and sprinkled them with taco seasoning to give them a bit of a spark. This works great for anything like that which you want to add extra flavour to. Just sprinkle on your favourite seasoning mix . . . for tacos, (and these sandwiches) I used taco seasoning. You can make your own, or use a purchased mix.
I had made a spicy coleslaw for use in the tacos, so I thought, why not use it in a sandwich? I use coleslaw in my Crispy Chicken Sandwiches, and my BBQ Chicken Sandwiches, so why not here! Coleslaw on a sandwich is a very good thing!
This coleslaw is flavoured with a spicy mayo . . . this is where some of that taco seasoning comes in handy again. I also added lime juice and zest for a bit of a punch/tartness. YUM!
I also added some spicy guacamole. You could use already made, but its very easy to make a simple one yourself by mashing together some garlic, avocado pear, chopped tomato and some more of that lime juice.
Once the fish fingers are done, I sprinkled them with some grated cheese and popped them back into the oven briefly to melt the cheese while I toasted the buns on the cut edges.
I piled the coleslaw and guacamole onto the toasted buns and then topped them with the cheese coated spicy fish fingers.
These were fabulous!! We both really enjoyed them a lot. I was really happy that didn't let myself become daunted by not having any tortillas to fly with my original idea, and Todd was happy that I didn't make him go to the store to get some. (In all truth, I have pretty much given up on sending him to the store for anything but simple things like milk and bread. He always comes back with the wrong thing. No lie.)
We couldn't wait to tuck in and we were not disappointed in the least. Each mouthful was more delicious than the last. I found myself wishing I had made a few more. (I only made two. I do that a lot because there are only two of us.)
I think we both could very easily have enjoyed a second helping of one of these tasty sandwiches!
You could of course serve some potato chips or tortilla chips on the side with dips, and you could spoon salsa on top of these sandwiches if you were so inclined. We were happy with them just as they were, and I think you will be too!
*Spicy Fish Finger Sandwiches*
Serves 4
Quick,
easy and delicious. You won't use the whole envelope of taco seasoning,
but don't worry about it. You can clip it shut and use it again another
time.
8 thick cod fish fingers
1 envelope of taco seasoning mix
4 TBS mayonnaise
the zest and juice of one lime, divided
1/2 small cabbage, trimmed, cored and hand shredded
1 large carrot, peeled and grated
1/2 red onion, peeled and very thinly sliced
1 avocado, peeled, and pitted
1 clove garlic, peeled and crushed
2 tomatoes, de-seeded and diced
4 large bread rolls
8 TBS grated strong cheddar cheese
Preheat your oven according to the package
directions for the fish fingers. Sprinkle each fish finger with a small
amount of taco seasoning and place onto a baking sheet. Pop into the
preheated oven and bake according to the package directions.
While
the fish fingers are baking make the coleslaw and guacamole. To make
the coleslaw, mix together the mayonnaise with 2 TBS of the taco
seasoning mix and half of the juice and lime zest. To make the
guacamole, mash the avocado roughly, adding a pinch of salt and the
crushed garlic. Stir in the tomatoes and remaining lime zest and juice.
(you can also add some chopped fresh coriander if you have it, about 1
TBS of it.)
Split the bread rolls and toast
lightly under a hot grill or broiler. When the fish fingers are done
sprinkle some cheese on top of each and then pop the tray back in the
oven for a few minutes to melt the cheese.
Fish fingers are one of those things I always have in my freezer. They come in really handy for things like this, for last minute impromptu meals when you just can't be asked to cook, and children really love them. We happen to love them too. (Don't judge me, lol) Something new for Fish Friday??? Why not! Bon Appetit!
This recipe for Washington Pie I am sharing today is actually a cake recipe, not a pie. It comes from the pages of an old cookery book of mine. Woman's Day, Old Fashioned Desserts by Barbara Myers.
It is a recipe I have been making for a very long time, however. I first tasted this lovely cake when my friend Leona baked it to serve as a dessert when we were invited to her place back in the early 1980's. We fell in love with it. It's a cake that I baked for my children often when they were growing up.
But how does a cake get called a pie? I was intrigued and so this morning I did a search to find out the history behind this delicious cake.
The recipe made its first appearance around 1850 in Mrs. Putnam's Receipt Book. So people have been baking this cake for almost 200 years now.
But why call it a pie when it's actually a cake? From what I have read, it all boils down to equipment used. In the mid 19th century most home cooks often baked their layer cakes in pie tins resulting in many referring to cakes baked in pie tins as "pies."
.JPG "Washington Pie")
It is actually a cake that is very similar to the traditional Victoria Sandwich Cake. Both are layer cakes and both have those layers sandwiched together with jam.
Both are also dusted with confectioners' sugar rather than being iced.
The Victoria Sandwich cake however is created by creaming together margarine or butter and caster sugar, and then having eggs beaten in, along with a quantity of self-raising flour. Generally speaking, the sugar, eggs, flour and butter are of the same weight. This enables you to bake a Victoria sponge of almost any size quite easily.
.JPG "Washington Pie")
Washington Pie, in contrast, uses white vegetable shortening and much more sugar than its British counterpart. In North American generally this means Crisco and in the UK you would use white flora or a vegetable fat called Trex.
I have to confess I prefer the British version over the North American cake, but both cakes are very good. My tastes have changed since living in the UK for as long as I did. I no longer have the same sweet tooth I had prior to moving over there and find North American desserts and cakes quite sweet in comparison.
.JPG "Washington Pie")
WHAT YOU NEED TO MAKE WASHINGTON PIE
Simple everyday baking ingredients. You will also need two 8-inch round layer cake tins.
- 2 cups (249g) sifted cake flour (see note)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1/3 cup (73g) vegetable shortening
- 3/4 cup (180ml) milk
- 1 large free range egg
For filling and topping:
- Red raspberry preserves
- Icing sugar (confectioner's sugar)
.JPG "Washington Pie")
There is no such thing as cake flour as far as I know in the UK. In its place just measure out the flour, removing 1 TBS of flour per cup of flour used (or 2 TBS for this recipe) and then replace it with 2 TBS corn flour/starch.
That's what I did as I didn't have any cake flour in the house.
I think I would prefer to make this cake with butter. I know others have and it works fine. I have lost my taste for shortening through the years, I think. I did do a search to try to find a version where they used only butter but came up short.
.JPG "Washington Pie")
I even checked Rose Levy Berenbaum's cookbook, Rose's Heavenly cakes, and Martha Stewart's Bakig Bible, but there were no Washington Pie Cake recipes in either. I cannot say how it would work with butter rather than shortening.
If you are wanting to make a cake with butter than shortening, I would recommend that you use the Victoria Sponge Cake Recipe. I know that recipe works perfectly. It actually uses equal parts margarine and butter, but I have made it with all butter, and it works.
.JPG "Washington Pie")
HOW TO MAKE WASHINGTON PIE
If the use of shortening doesn't bother you then this is the cake for you! It is really a relatively simple cake to make.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour 2 (8-inch) round cake tins, tapping out any excess flour.
Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the shortening, vanilla and 1/2 cup (120ml) of the milk.
Beat for 2 minutes with an electric whisk, or 300 strokes by hand.
Add the remaining milk and egg. Beat for 2 minutes longer, scraping down the bowl as needed.
Divide the batter between the two prepared pans.
.JPG "Washington Pie")
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean or the tops spring back when lightly touched.
Cool on a wire rack for 5 minutes, then tip out onto the rack and cool completely.
Place one layer (bottom side up) on a plate. Spread generously with jam and then top with the second layer (top side up). Dust with some icing sugar to lightly cover the top.
.JPG "Washington Pie")
I really hope that I haven't put you off this cake with my ponderings on butter versus shortening. This really is a lovely cake. I just find it a bit sweet for my taste. Hasn't stopped me from eating it and enjoying it however!
The mark of a true Glutton!
As you can see it is a very nice cake, light and fluffy with a beautiful crumb. It really doesn't need any frosting in my opinion although I do know some people that frost the top layer only and sprinkle coconut on that. I think it is pretty perfect just as is.
.JPG "Washington Pie")
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. Its light in texture and filled with pockets of sweet tart raspberries.
FRENCH ALMOND, PEAR & CARDAMOM CAKE - This is a lovely cake, gluten free, loaded with beautiful ripe pears, ground almonds, and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavors. It is delicious served warm, cut into squares with either lashings of pouring cream or softly whipped cream on top.
Yield: 6 - 8
Washington Pie
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious layer cake which has a layer of sweet jam in the middle and a dusting of icing sugar on top. This is a recipe as old as the hills that I have been making for a very long time.
Ingredients
- 2 cups (249g) sifted cake flour (see note)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1/3 cup (73g) vegetable shortening
- 3/4 cup (180ml) milk
- 1 large free range egg
For filling and topping:
- Red raspberry preserves
- Icing sugar (confectioner's sugar)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour 2 (8-inch) round cake tins, tapping out any excess flour.
- Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the shortening, vanilla and 1/2 cup (120ml) of the milk.
- Beat for 2 minutes with an electric whisk, or 300 strokes by hand.
- Add the remaining milk and egg. Beat for 2 minutes longer, scraping down the bowl as needed.
- Divide the batter between the two prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean or the tops spring back when lightly touched.
- Cool on a wire rack for 5 minutes, then tip out onto the rack and cool completely.
- Place one layer (bottom side up) on a plate. Spread generously with jam and then top with the second layer (top side up). Dust with some icing sugar to lightly cover the top.
Notes
You can easily make your own cake flour. Simply remove 1 TBS of the flour per cup and replace with 1 TBS corn flour/corn starch. Whisk well together.
Thanks so much for visiting. Do come again!
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