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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I've recently been practicing how to do things in my air fryer. I think I have finally gotten the hang of it. At first I was basically burning everything in it to a crisp. It can be a real learning curve.
But, like with everything we do, the more I have used it, but more success I have had. It helps as well that my sister is on the same journey as we can compare notes on what works and what doesn't!
We recently discovered a farm not to far from us which sells Free Range Eggs. I was very excited about this. I love to support any farmer who provides Free Range Eggs.
The idea of battery hens actually sickens me. I have worked in a hen battery before, candling eggs. This was way back when I was about 17 years old and as quiet as a mouse. I knew nothing about the world. I was candling and sorting eggs.
Had I actually seen the conditions of the hens, I think my heart might have broken. All I saw was the candling and sorting room on the side of the battery.
As you can see these hens have a wonderful pen to run around in. They are happy hens, and well caref for. I love to see and support this type of thing
The name of the farm is Sherman Farms and they are situated on the Mount Hanley Road on the North Side of Highway 1 here in the Middleton, NS. area. I highly recommend.
And now, how to air fry Eggs perfectly.
Let me begin by telling you about the air fryer I own. It is Kuraidori Air Fryer and I bought it at my local Home Hardware store. I believe this is the store's own brand. My sister has an identical one and we are both very happy with them.
Cooking your boiled eggs in the air fryer is actually a very easy and simple thing to do. It is all about timing, the size of your eggs, and the temperature of your eggs.
.JPG "large eggs")
I used large room temperature eggs for this exercise. You will want to place them into your air fryer, leaving a bit of space between each one.
I placed mine right on the rack of my air fryer, but if your air fryer only has a basket, place them into the basket, leaving a little space between each one.
Close your air fryer and follow the timings as below.
You will need to have a bowl of ice water ready to put the cooked eggs into at the end of the cook time. This will halt the cooking and prevent them from becoming over cooked. Leave them in the ice water bath for 4 to 5 minutes, until cook but not cold. This makes them very easy to peel.
AIR FRYER SOFT BOILED EGGS
Add your eggs to your air fryer, depending on your model as above. Preheat your air fryer to 270*F/132*C to 275*F/135*C.
Cook for 9 - 11 minutes.
At the end of that time dip them into the ice water bath for 4 to 5 minutes until warm, but not cold.
.JPG "Eggs & Soldiers")
Whatever it is that you enjoy dipping into soft boiled eggs.
JAMMY OR MEDIUM AIR FRYER EGGS
Mine were not quite as jammy as I would like them, nor were they totally hard boiled. To reach the jammy consistency you will want to set your air fryer from 270*F/132*C to 275*F/135*C. Cook for 12 to 13 minutes.
At the end of that time dip them into the ice water bath or 4 to 5 minutes until cool but not cold.
NOTE - If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. Note also that the times may vary slightly depending on the model and ferocity of air fryer you have!
HARD BOILED AIR FRYER EGGS
For hard boiled air fryer eggs set your temperature from 270*F/132*C to 275*F/135*C. Cook for 13 to 15 minutes.
At the end of that time dip them in the ice water bath for 4 to 5 minutes and then peel.
You will or should have perfectly cooked hard boiled egg with no grey around the yolk (an indication that they have cooked for too long.)
As with anything this is a bit of a learning curve and these times and temperatures are meant only as a reference guide for you to follow when it comes to cooking your eggs. Do plan to play a bit with them to find the ideal cook time for your actual model of air fryer. For instance my "Jammy" eggs above, next time I would reduce the cook time by one minute.
Its a good idea to begin by cooking only one or two eggs until you realize what is the ideal cook time for your individual model!
To store the eggs, peel, but don't cut them up until you are ready to eat them. Store them in an airtight container in the refrigerator. They will keep for up to 7 days.
With picnic season and outdoor eating just around the corner, I can see myself using this method of cooking my eggs quite a lot.
.JPG "Air Fryer Eggs, Hard or Soft Boiled")
Air Fryer Eggs, Hard or Soft Boiled
Yield: 4
A new way of "boiling" fresh eggs. No fuss no muss!
Ingredients
Equipment:
- Air Fryer
You will need:
- 4 large free range eggs (you can do more, depending on the size of your air fryer, you need to leave room between each for the air to circulate.)
Instructions
- Preheat your air fryer to 270*F/132*C to 275*F/135*C.
- If your air fryer doesn't go to a temperature lower than 300*F/149*C you can cook them at this temperature but you will have to play with/adjust the cook times slightly. Subtract 1 to 2 minutes per doneness of egg you are wanting. The times may also vary slightly depending on the model and ferocity of air fryer you have!
- Add the eggs to your air fryer, leaving space between each one for the air to circulate freely.
- For soft boiled eggs, cook for 9 to 11 minutes. For medium/jammy boiled eggs, cook for 12 to 13 minutes. For hard boiled eggs, cook for 13 to 15 minutes. (Note - if you have had to set your temperature at 300*F/149*C, you will need to deduct 1 to 2 minutes of cook time from the total.)
- While the eggs are cooking prepare a bath of ice water. Remove the cooked eggs from the air fryer and place them into the ice bath for 4 to 5 minutes. (I use a pair of silicone tongs to remove the eggs from the air fryer.) At this point they will be cool enough to handle but not cold. This enables easier peeling as well.
- Gently crack the eggs and then roll them gently along the counter top to make cracks and loosen the shell. Peel and enjoy immediately or store tightly covered in the refrigerator for later on.
Egg and Cress Sandwiches - The perfect finger food. If you cannot get mustard cress, I suggest finely chopped spring onions or rocket.
Open Faced Salad Sandwiches - With cooked ham, boiled egg, swiss cheese, bacon and tomato on a sourdough bread. Knife and fork sandwiches.
Perfect Deviled Eggs - I wish I had a dollar for every one of these I have prepared in my lifetime. I'd be a very wealthy woman! When I worked at the Manor they loved my Deviled Eggs so much that the rule was there be a plate of them in the refrigerator at all times!
I really hope you will be inspired to want to try cooking some eggs in your air fryer. I think you will discover that they are a lot easier to do than you might suppose. They really are no fuss no muss!
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I have a thing for crackers. Simply put, I love them. I will quit happily sit here munching on a few in the evening instead of potato chips.
When I was a child, my mother always gave us crackers with our bowls of soup. We also had access to the butter dish. Oh boy but that was some tasty. Buttered crackers and hot soup.
We did not skimp on the butter. My father used to ask us if we wanted some more crackers on our butter. Margarine never saw the light of day in my mother's house. It was not something she ever would have fed to us.
Of course, we used to beg her to buy some, based on the enticing commercials we saw on the television. Imagine. Margarine that actually spoke to you. Our butter never spoke, and I am afraid we took it quite for granted.
.JPG "Spiced Buttery Crackers")
One of my favorite childhood meals used to be a bowl of tomato soup with my crackers crumbled into it, topped with a nice nob of butter and plenty of pepper. I confess I still treat myself to a bowl every now and then.
I was most disturbed in the UK when my soup never came with crackers, but always with a roll. Somehow, to me anyways, soup is never as good with a roll as it is with crackers.
.JPG "Spiced Buttery Crackers")
There is not a lot of spice. Just enough that you know it is there and I can tell you, these taste far better than any flavored cracker you might find out there on the supermarket shelves. They are crisp, buttery and delicious!
.JPG "Spiced Buttery Crackers")
WHAT YOU NEED TO MAKE SPICED BUTTERY CRACKERS
Two simple ingredients and a few spices. That's all.
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
.JPG "Spiced Buttery Crackers")
I use crackers with unsalted tops. This is because I watch my salt intake and there is also salt in the butter and in the seasonings.
In the UK, you will want to use what are called Italian Crackers. Doriano is the brand I always used to buy (once I discovered they were quite similar to the saltines from back home.) But they come in many brands. Doriano is probably the most common one.
.JPG "Spiced Buttery Crackers")
You can vary the seasonings you want to use on top of these. The ones I used are a very Italian type of blend, with oregano, garlic, etc.
You could make Indian flavored ones to go with a Mulligatawny Soup, or a bowl of Curry Roasted Vegetable Soup. A bit of curry powder, some garlic, ground cumin and coriander would work well.
.JPG "Spiced Buttery Crackers")
You could give them a Tex Mex flavor to serve with a delicious bowl of Chili such as the one here on Dinner at the Zoo. Looks some good.
Just add some taco seasoning, or chili powder, garlic powder, a bit of oregano and onion powder. You could even top with a bit of grated cheese for the last 10 minutes or so of bake time. Sounds delicious!
.JPG "Spiced Buttery Crackers")
Are your wheels turning? I hope so. I think there is no end to the combinations you could come up with for seasoning these delicious crackers!
The world really is your oyster when it comes to these. I saw some KD cheese powder at the Cambridge Convenience store yesterday and I am thinking that they would be delicious with some of that sprinkled on top, or even some popcorn seasoning!
.JPG "Spiced Buttery Crackers")
I know I say this all the time, but . . . nothing could be easier. I am rather lazy you know!
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
.JPG "Spiced Buttery Crackers")
I think these will be an excellent addition to your holiday menu. They would fit in just great on a cheese tray and I believe they would be excellent with the following dips and spreads:
SMOKED SALMON SPREAD - This was something I made frequently as a canapé when I cooked at Brenchley Manor. The guests always loved it. It was creamy and delicious and felt quite luxurious. Something special indeed for the holidays.
DEVILED HAM SPREAD - Excellent to be used as a sandwich spread, or as a spread to go on crackers. Very popular for games nights as well. This is quite simply a delicious spread.
Yield: 8
Spiced Buttery Crackers
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
Crisp and delicious. Buttery golden brown. Perfect with cheese or with a hot bowl of soup. You decide.
Ingredients
- 1/2 cup (120g) butter, melted
- 1 tsp garlic Italian seasoning
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper
- 1 sleeve of unsalted tops soda crackers (38 or so single crackers)
Instructions
- Preheat the oven to 275*F/135*C/ gas mark 3. Lay a cooling rack on top of a rimmed, baking sheet.
- Whisk the melted butter together with the Italian seasoning, seasoning salt and black pepper.
- Dunk the crackers into the butter mixture to coat. Place in a single layer on the rack over the baking sheet.
- Bake for 20 to 25 minutes until golden brown. Leave to cool and then store in an airtight container.
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Sometimes I like to pull the stop out a bit when it comes to lunches in our house. We don't always want a bowl of soup, or a salad, or a sandwich. Sometimes we want something a tiny bit more special than that, but at the same time, not overly hearty! Pizza Rolls fit the bill on all counts!
I got some of these tasty Pik-Nik Twiller Mozzarella Snacks the other day and they are perfect for eating out of hand or for using in these easy to make and quick Pizza rolls!
Pik Nik Twillers Snacks are fun to eat, taste great and are a perfect source of Vitamins A & D. They are made from fresh mozzarella with no preservatives. They make a great snack for children, just on their own. Its fun to sit and peel off the strands of cheese, and I like that the kids are snacking on something nutritious instead of something junky.
They are great to tuck into lunch boxes, and to take in the car, or on picnics as well, and they come in very handy when you want to make a tasty snack for your kids as well, such as these tasty Pizza Rolls.
You could of course use prepped crescent rolls from the tin, but I prefer to make my own from scratch dough, creating a simple scone dough. Tastes better and I know what is in them. You just stir the dough together, pat it out and then cut into triangles and fill. Easy peasy. I have filled mine with pepperoni, but you can use whatever you want to fill them with.
The important thing to remember is not to over-fill them with anything, and of course, these tasty mozzarella sticks make adding the cheese very easy.
You just roll up your desired fillings along with the cheese in the scone dough, brush with melted butter, sprinkle on some Italian Garlic Seasoning and bake.
They puff up nice and golden brown in the oven . . . crisp edged . . . Tasty. Tasty!
I like to serve them with a simple homemade marinara sauce for dipping. I just take a pot of tomato puree (holds about 4 TBS) and mix it with some boiling water, some more of that Italian seasoning, some salt and pepper, a squirt of honey, some crushed fennel seed, a dash of ground cloves, and some onion powder. Just whisk that all together until you have a nice sauce consistency . . .
Pop it into the microwave for a minute or two and Bob's Your Uncle! You have a really tasty dipping sauce for your pizza rolls.
Just look at that lovely cheese ooze!!
Flaky rolls . . . gooey delicious melted cheese, spicy pepperoni . . .
And a tasty sauce for dipping!
What more could a kid want??? I love that the cheese in these Pik Nik Twiller Snacks is a mix of white and coloured Mozzarella. This adds even more interest! And one cheese stick is the equivalent of one glass of milk!
These went down a real treat with the big kids in this house!
Although I think if I make them again, I am going to chop up the pepperoni instead of leaving it in slices. Ham would be nice also.
Pizza Rolls
Yield: 4
Pizza stuffed quick rolls, filled with gooey cheese and pepperoni, and baked. Serve hot with your favourite marinara sauce!
ingredients:
- 140g plain flour (1 cup)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 TBS butter, cut into bits
- 70ml milk (1/3 cup) or enough to make a soft dough
- 2 mozzarella sticks, cut in half crosswise
- 12 slices pepperoni
- a bit of melted butter to brush
- Italian Garlic Seasoning to sprinkle
- warm marinara sauce to serve
instructions:
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a small baking sheet with baking paper. Set aside.
- Sift the flour, baking powder and salt into a bowl. Drop in the butter and cut it in with a pastry blender or two knives until it resembles coarse bread crumbs. Stir in enough milk with a fork to give you a soft dough. Tip out onto a lightly floured board and knead gently a couple times before patting out into a 8 by 10 rectangle.
- Using a sharp knife cut into 4 triangles. Separate a bit and then place 3 slices of pepperoni and 1/2 a cheese stick at the wide end of each. Roll up to enclose from the large end to the narrow tip. Tuck in the edges and then place point side down on the baking tray.
- Brush the tops with melted butter and sprinkle with Italian Garlic Seasoning. Bake in the preheated oven for 12 to 15 minutes until puffed and golden brown.
- Serve hot with some of your favourite marinara sauce for dipping.
These Pik Nik Twillers Snacks are available in the chiller section of most grocery shops. Great for snacking, for on vegetable trays, in salads, etc. and of course fabulous in little bakes such as these Easy Pizza Rolls! Wonderful cold and meltingly oozy delish when hot!
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
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