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 had a real craving for pasta today and so I decided to cook myself up a mess of noodles and cabbage.
This was a dish I used to cook often for my family when they were growing up. Sometimes we had it as a side dish along with pork chops . . . and sometimes it was the whole dish, served with sour cream and lotsa cheese.
It was a real favourite of everyone. I always made a double batch because the leftovers were always fabulous the day after heated up in a little bit of butter in a hot skillet. The noodles got some brown scrummy bits and it was just wonderful. We liked fried leftover spag bol too.
Todd is not a fan of pasta anything, (as you know only too well), so it's something that I only rarely indulge in these days. I love this recipe because I always, always have what I need to make it in the cupboard. It's quick and it's easy.
You don't have to use white cabbage all the time. Today I had a small head of dark Green Savoy Cabbage and so I used that. I just cooked the cabbage for a shorter time than the white cabbage, and as you can clearly see it gave a nice bright green colour to the dish. Very pretty.
I also added a bit of zip with a light drizzle of cooks&Co Olive Oil with Chillies which I was sent to try out the other day. (Remember the grapeseed oil that I used the other day to make that Treacle Gingerbread Loaf that was so nice?? Same company!)It added a wonderful kick to the dish. Hot chillies are added to this olive oil to help to create a classic condiment for pizza's, pasta dishes, dressings sauces and grilled meats. I really thought it added a lovely depth of flavour. This is great olive oil . . . and a little drizzle goes a long way!
In any case, Todd sat there enjoying his ham sandwich and I sat there enjoying my bowl of Noodles and Cabbage. Everybody was content and happy. ☺ Just as it should be.
*Noodles and Cabbage*
Serves 4
Printable Recipe
This is a lovely dish that goes well with most meats, and I have even been known to eat a big plate of it all on it's own. My family always used to love it when I made this. I most often use flat egg noodles such as Fettuccini, but Tagliatele and Farfelle works really well also. I don't think that it is suited to the rounder types of pasta. You can top it with sour cream if you like, but we have always loved to have ours with a dusting of freshly grated Parmesan Cheese.
2 cups egg noodles, or other pasta
(Uncooked)
1/4 cup butter
1 large onion, peled and thinly sliced
1 small head of white cabbage, quartered, core trimmed away, and thinly sliced
2 tsp brown sugar
sea salt and freshly ground black pepper to taste
Sour Cream or freshly grated Parmesan Cheese for serving (optional)
Bring a large pot of lightly salted water to the boil. Add the noodles and cook according to the package directions. When done, drain well, rinse in warm water and then keep warm until they are needed. (Tossing them with just a touch of vegetable oil helps to keep them from sticking together.)
Heat a large skillet over medium high heat. Add the butter and once it is foaming add the onion. Cook, stirring until the onion begins to soften. Add the cabbage and sprinkle it all with the brown sugar. Cook, stirring and tossing until the cabbage begins to wilt and brown in a few placed, and the onion and cabbage are well mixed together.
Turn the heat to low, pop a lid on top, and cook for five to ten minutes, giving it a stir every few minutes, until the cabbage and onion are nicely softened and beginning to caramelize a bit. Remove the lid and toss in the noodles, mixing all together well. Heat through and season to taste with some salt and black pepper. Serve hot with a dollop of sour cream on top of a light dusting of Parmesan Cheese. Delicious!!
Cooking in The Cottage today, Cheater's Apple and Cherry Crumble.
I have a bread machine and I have to say I make good use of it. I bake myself one or two loaves of bread in my machine just about every week. Sometimes if I am invited out for supper I will bake a loaf of bread to take with me as a Hostess gift. I can assure you it is always very welcome!
For years and years I struggled with baking a decent loaf of bread from scratch. My ex husband used to make beautiful bread for the family when my children were growing up. With five children we went through a LOT of bread!
He used to make the kitchen table dance across the floor when he was kneading it. Bread making day was always a really popular day in our home. I think the first loaf always got inhaled as soon as it came out of the oven. He would make at least a dozen loaves every week and they all got eaten.
Nobody minded taking homemade bread sandwiches to school either. Yes. It was that good. It was his mother's recipe and a bread he had grown up with. Good. Good. Good.
I was only ever very good at producing door stops. Heavy leaden door stops. It was not until I purchased a bread machine that I started producing really good bread.
My friend Jo inspired me to get one when I was in the UK. I bought for myself a Panasonic bread machine, which is what she had. I can tell you I wore the first one out and had to buy a new one after 18 years of almost daily use. And then I had to leave that one behind when I moved back to Canada in 2020.
I hadn't been going to get another one when I moved back to Canada, but after having to eat the bread available in the shops here for about six months, I decided I couldn't stand it any longer. I just had to buy myself a bread machine and I have baking my own bread ever since.
Once again I purchased myself a Panasonic Bread machine. Model # SD-RD 250. It has been serving me well for over 20 years and I expect that this newer one will also serve me very well. I have had no problems with it thus far. It bakes great bread!
As a Canadian I love Maple Syrup. When I first moved over to the UK I brought a 4-liter can of Maple Syrup with me. This was pre 9/11 and I was able to bring it right onto the aircraft. I was not going to live without my Maple Syrup!
Of course it is widely available there now, but when I first got to the UK it was a very rare find indeed. Hence the 4-liter can! My fingers were quite sore from carrying it through three airports, but it was worth all the effort.
This Maple Buttermilk Bread is a truly beautiful loaf of bread. It is slightly sweet from the use of Maple Syrup and has a beautiful tang from the buttermilk. It has a lovely tight crumb as you can see, and a beautiful crisp crust.
I adapted the recipe from a cookbook I have entitled, The Bread Lovers Bread Machine Cookbook, by Beth Hensperger. If you have a bread machine and you don't have this book, I highly recommend it. Every recipe I have baked from it is exceptional!
WHAT YOU NEED TO MAKE MAPLE BUTTERMILK BREAD
There is nothing complicated here.
- 2 1/4 tsp bread machine yeast (1 3/4 tsp SAF yeast)
- 3 cups (420g) strong bread flour
- 1/3 cup (82g) buttermilk powder
- 1 TBS vital wheat gluten
- 1 1/2 tsp salt
- 3 TBS maple syrup
- 1 1/2 TBS melted butter
- 1 cup plus 1 TBS cold water (240ml plus 1 TBS)
I am not sure what SAF yeast is. I just always use bread machine yeast. It serves me quite well.
If you cannot find buttermilk powder (I buy mine on Amazon) feel free to replace the water and dry buttermilk powder in the recipe with regular liquid buttermilk. In this case you will need 1 cup plus 1 TBS of buttermilk (240ml plus 1 TBS).
Vital Wheat Gluten is a product that helps to boost the protein content of the bread. It is not absolutely essential, but it does make a much nicer loaf. I buy mine again on Amazon. I store it in the freezer so it will last longer.
Simply follow the instructions for a basic loaf of bread as per your particular model of bread machine.
- Place all of the ingredients into your bread machine according to your bread machine's manufacturers instructions. (Mine puts the dry first and wet last.)
- Set the crust on medium and the program to basic. Press start.
- As soon as the bake cycle ends, remove the bread from the pan and place onto a rack to cool to room temperature prior to slicing.
- Store in an airtight bag or container. You can also freeze it.
HINTS AND TIPS FOR MAKING THE BEST BREAD IN THE BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
This truly is a beautiful loaf of bread. A new favorite here. I used some today to make my favorite grilled cheese sandwich to serve with a cup of hot tomato soup. Is there anything more comforting than tomato soup and a grilled cheese? I think not!! This is the ultimate comfort food meal!!
This bread made an excellent grilled cheese. Yes, I am a total glutton. I like to melt a pat of butter on the top of my tomato soup. It has been ever so!
BREAD MACHINE PARKER HOUSE ROLLS - These are beautiful rolls and well deserving of being served at your holiday meal, or at any meal for that matter. Using the Bread Machine makes them quick and very simple to make.
BUTTERMILK WHOLEWHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup. Then there is the addition of buttermilk. Together these things make for a really delicious wholesome loaf of bread.
Yield: 1 medium loaf
Maple Buttermilk Bread
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
This is a basic white bread recipe that is a delicious combination of the sweetness of Maple syrup and tangy buttermilk. It makes for lovely sandwiches and toast.
Ingredients
- 2 1/4 tsp bread machine yeast (1 3/4 tsp SAF yeast)
- 3 cups (420g) strong bread flour
- 1/3 cup (82g) buttermilk powder
- 1 TBS vital wheat gluten
- 1 1/2 tsp salt
- 3 TBS maple syrup
- 1 1/2 TBS melted butter
- 1 cup plus 1 TBS cold water (240ml plus 1 TBS)
Instructions
- Place all of the ingredients into your bread machine according to your bread machine's manufacturers instructions. (Mine puts the dry first and wet last.)
- Set the crust on medium and the program to basic. Press start.
- As soon as the bake cycle ends, remove the bread from the pan and place onto a rack to cool to room temperature prior to slicing.
- Store in an airtight bag or container.
Thank you so much for visiting! Do come again!
Sunday lunch/dinner is a huge tradition over here in the UK . . . with roast dinners and all the trimmings. In fact in most pubs on a Sunday you can't order off the menu. It's roast dinner or nothing. Mind you, most give you a choice or beef, pork, lamb or turkey, so it's not that bad really. We don't eat out on Sundays and we never have a roast dinner at home. We spend half of the day in church and to be honest . . . when I get home I can't be asked to cook a big roast dinner then.
On Wednesday nights my father usually meets with some lady friends for Fish and Chips at one of the local restaurants. Occasionally I go to meet him there and have dinner with the ladies and him.
He has been after me to bake him some cookies for a while now so I thought today I would bake him some Jam Jams and bring them with me to the restaurant to give to him. I thought they would make a nice surprise.
My father just loves Jam Jam cookies. He also loves Molasses cookies. These Jam Jams are the perfect combination of the two and comes from the annals of my Big Blue Binder.
The Big Blue Binder is a large plastic covered binder which I have been gathering recipes in since I was a young girl. It has been all the way across Canada and back and across the Atlantic ocean and back as well. It is one of my treasures.
It is filled with old family recipes, recipes clipped from magazines over the years, handwritten recipes shared with me by friends, etc. It is filled with tried and trues. I reckon everyone has something like my Big Blue Binder.
This is a recipe I got from my good friend Leona back in 1981. Our husbands were both in the Canadian Armed Forces and serving on a base in London, Ontario. We met at a Bingo at the Junior Ranks mess on a Sunday evening and have been fast friend ever since!
Not only did we have a love of Bingo in common, but we both also loved to cook and to bake for our families. Quite a few of my tried and trues come from Leona.
I love recipes that come associated with happy memories and beloved friends and family, don't you? I never bake these cookies without thinking of my dear friend and remember the happy times we spent with each other through the years bingo-ing, laughing and cooking!
The original recipe (as most older recipes) was not complete with instructions, temperatures, finished amounts, etc. Those older recipes rely on the cook/baker knowing a bit about what they are doing.
I have worked out the temperatures, etc. for you as well as the amounts of flour needed. The original recipe only said one word . . . flour. haha
WHAT YOU NEED TO MAKE MARITIME JAM JAM COOKIES
Simple ingredients you probably already have in your larder and cupboard.
- 1 cup (220g) butter (I use salted)
- 1/2 cup (120ml) mild molasses (In the UK you can use 60ml golden syrup and 60ml dark treacle)
- 1/2 cup (100g) soft light brown sugar, packed (you could also use muscovado)
- 1 large free range egg, lightly beaten
- 2 tsp baking soda, dissolved in 3 TBS hot water
- 1/2 tsp salt
- 1 tsp vanilla
- 3 1/2 cups (490g) all purpose plain flour (you may need a bit more, plus you will need more for rolling out the dough)
- jam for filling (I used seedless raspberry jam, you will need about 3/4 tsp for each cookie pair)
These are somewhat different than the cookies you will see in the shops here in the Maritime Provinces. The Jam Jam cookies there are produced by Purity a Newfoundland company and are not molasses cookies per se.
These are molasses cookies, and I like this version better than the Purity one because . . . one, I love Molasses Cookies, and two, homemade is always infinitely better!
HOW TO MAKE MARITIME JAM JAM COOKIES
As I said above the original recipe was basically just a list of ingredients, and some of them were quite vague as to the amounts, and there were no instructions listed at all. I have endeavored to make these instructions as simple and yet as exact as I can!
You need to begin by preheating your oven to 350*F/180*C/ gas mark 4 and lining several large baking sheets with some baking paper. The recipe makes approximately 26 jam filled double cookies, so you can use one baking sheet twice, or two baking sheets. Its up to you.
Cream the butter and sugar together until light and fluffy. Your butter should be at room temperature. Actually I usually have all of my ingredients at room temperature when I am baking. It just works better that way.
Beat in the egg, salt, vanilla, molasses, and soda until well combined. I am not sure why in the old days they always requested that you mix the soda with hot water. Perhaps it was to make sure the soda dissolves. In any case I do exactly that and then beat it in.
The mixture might look a bit curdled at this point, but don't worry you are going to start beating in the flour now and that will sort that out. I beat it in 2 cups (280g) at first with the electric hand mixer and then I beat in the remainder (about 1 1/2 cups 210g) by hand.
Your dough should be stiffish but not dry. You want it to be quite malleable about the consistency of play dough. So don't add too much flour.
Once you have your dough to the right consistency you can start rolling it out on a lightly floured surface using a lightly floured rolling pin. I usually do this in quarters. I roll out a quarter, (1/4 inch thick) and cut out my rounds with a 2 1/2 inch cutter, placing them 1 1/2 inches apart on the baking sheet.
Once I have cut all the rounds that I can from that quarter, I gather the scraps and knead them into another quarter measure of the dough. That way you don't end up with really floury dry cookies (if that makes sense). You can see why you don't want your dough to be really dry and crumbly to begin with.
Once the dough has all been rolled out and placed onto the baking sheet(s), it is time to bake them. It takes approximately 12 minutes at 35/*F/180*C. You will know they are done when they are set on top and golden brown on the bottoms.
Because they are a brownish cookie you won't really be able to tell from looking at the color on the top.
Scoop them off onto a wire rack to cool completely. You can then sandwich them together in pairs, using about 3/4 tsp of jam in the middle for each pair.
If you want to make them really stick well together you can return them to the oven briefly (in pairs) and this will heat the jam up a bit and they will stick together better. Or (and this is what I do) I sandwich them together while they are still quite warm.
I can't wait to see my father's face when I turn up with these tonight! I think he is going to be really excited to see them. I am going to be really happy as well because making him happy makes me happy!
My sister stopped by with some mail this afternoon and I was able to give some to her to take home as well. That also put a smile on my face.
These cookies are really nice served with an ice cold glass of milk. I hope you will enjoy these traditional Maritime favorites as much as we do!
Yield: 26 jam filled cookies
Maritime Jam Jam Cookies
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
This is a recipe I got from my friend Leona about 40 years ago now. This is a crisp molasses cookie sandwiched together with raspberry jam in the middle. A maritime tradition. The original recipe used margarine. I use butter.
Ingredients
- 1 cup (220g) butter
- 1/2 cup (120ml) mild molasses
- 1/2 cup (100g) soft light brown sugar, packed
- 1 large free range egg, lightly beaten
- 2 tsp baking soda, dissolved in 3 TBS hot water
- 1/2 tsp salt
- 1 tsp vanilla
- 3 1/2 cups (490g) all purpose plain flour
- jam for filling
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Line several large baking sheets with baking paper. Set aside.
- Cream the butter and sugar together until light and fluffy. Beat in the egg, salt, molasses, vanilla and soda until well combined. Stir in the flour to give you a stiff dough.
- Using a lightly floured rolling pin, roll the dough out on a lightly floured flat surface to 1/4 inch thickness. Cut into rounds using a 2 1/2 inch cutter, gathering up scraps and re-rolling as needed.
- Place onto a baking sheet leaving 1 1/2 inches between each cookie.
- Bake for 12 minutes until done. (They will be firm on top and golden brown on the bottoms.)
- Scoop off onto a wire rack, and repeat baking process until all cookies are baked.
- Sandwich pairs together with about 1/2 to 3/4 tsp of jam in the center. Store in an airtight container.
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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.
Well, it's taken several weeks, but I am thankfully back online now! All the boxes are unpacked and we are finally settled into our new home. Well, almost settled anyways!
It's been a whole lot of fun trying to cram all of our belongings into a much smaller place . . . NOT! There's been ever so much we have had to get rid of . . .
The first thing was my lovely electric cooker. Yes . . . I don't know why we didn't notice it before we moved in . . . but . . . there was no point in the kitchen on which to hook up our electric cooker . . . only a gas point.
We ended up having to go out and buy a new gas cooker. It was kind of exciting, really!! Todd wasn't too thrilled about it, but as most women know, there is nothing like a new cooker to put a smile on your face!
I wasn't very smart though . . . there was only a small space to fit one in to and I didn't want to make Todd do a lot of extra work by having to trim the counter edge to fit a large one in and so I went for a more compact model that would easily fit.
Besides . . . it was really cute. I just love toast done under a gas grill . . . sigh . . . that was something I had missed the whole time we were down in Kent . . .
Don't you think it's really cute? I fell in love with the gold buttons and handles and well . . . I just fell in love with everything about the way it looked!
It wasn't until I went to bake something in the oven for the first time that I realized . . . it is much, much smaller inside the oven than what I have been used to. I had thought it was plenty large at the shop . . . but when you take the heat shields into consideration . . . I lose about 6 inches off of the inside.
*Note to self . . . don't get too carried away with how something looks in the future, be a bit more practical and take measurements into consideration.
Half of my pans don't fit. They are too wide and you can't get the door shut with them in it. This meant that I had to go out and buy some new pans. Oh woe is me . . . woe is me . . .
It also means that when I bake a double layer cake, I have to have both layers on different racks in the oven. The top layer bakes quicker than the bottom one . . . so I found myself having to switch the racks halfway through the baking time.
Which was rather dumb of me actually as, in retrospect, I could have just taken the top layer out a bit sooner than the bottom . . . which is what I will do next time.
I was in Lakeland buying some new pans and saw these handy dandy pan liners . . . kind of like big muffin pan liners, but for larger pans and for loaf pans as well. I bought some as I thought it would be a lot quicker to use them than to have to trace and cut baking parchment.
It was quicker, but . . . my cake layers ended up being a bit lopsided. What with the combination of me switching shelves halfway through the baking time and using paper tin liners, it's a wonder my cake turned out at all when I think about it.
It turned out fabulous. Each layer moist and perfectly ribboned with delicious swirls of blackcurrant preserves . . . the centre filling of buttercream and more blackcurrant preserves being oh so yummy, yummy.
This fabulous cake went down a real treat! It was the most perfect way to celebrate a new home and a new beginning!
*Blackcurrant Jam Cake*
Serves 8 to 10
Printable Recipe
A deliciously moist cake, with ribbons of black currant conserve running through the sponge layers, and filled with tasty vanilla butter cream icing and more conserve. Scrummy yummy!!
8 ounces plain flour (1 3/4 cup) (245g)
1 ½ tsp baking powder
½ tsp baking soda
284ml of buttermilk or sour milk (1 1/4 cup)
(to sour the milk add a tsp of lemon juice
Or vinegar to the measure and finish with milk.
Allow to sit for 5 minutes before using)
8 ounces caster sugar (226g, or 1 1/4 cup)
5 ounces butter, at room temperature (142g of 10 TBS)
2 large free range eggs, at room temperature
½ tsp vanilla
4 ounces blackcurrant conserve (about 1/2 cup)
For the butter cream:
2 ounces butter, at room temperature (56g, 1/4 cup, or 4 TBS)
4 ounces icing sugar, sifted (114g or 14 TBS)
A few drops of vanilla
1 tsp milk
To finish:
2 heaped TBS of blackcurrant conserve
Icing sugar to dust over the top
Preheat the oven to 170*C/320*F/Gas Mark 3. Butter and base line two 8 inch sandwich tins.
Place all of the cake batter ingredients, with the exception of the blackcurrant conserve into a large bowl. Beat with an electric whisk for several minutes, scraping the sides of the bowl down now and then, until you have a smooth batter.
Divide the mixture evenly between the two tins. Whisk the conserve with a fork until smooth. Dot over the surface of the cakes into 5 dollops on each. Using a round bladed knife, drag and swirl the jam through the cake.
Bake in the heated oven for 35 to 40 minutes until the cakes test done. The top should spring back when lightly touched and a toothpick inserted in the centre should come out clean. Remove from the oven and loosen from the tin. Let rest for about 10 minutes before removing completely to a wire rack to finish cooling.
To make the butter cream, place all of the ingredients into a bowl. Beat well with an electric whisk until it is smooth and fluffy.
Place one of the sponges on a plate. Spread the butter cream over top. Top with the blackcurrant conserve, swirling it over a bit. Top with the remaining sponge, right side up. Lightly dust with icing sugar to serve.
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