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 quite like sandwiches. I am a bit like my Aunt Freda in that respect. She loved sandwiches also. A sandwich is like a portable meal for one. Easy to carry from one spot to another, easy to make, and oh-so-easy to eat!!
I especially love Breakfast Sandwiches, and have been known on occasion to send my husband to the local golden arches establishment at the weekend to get me an Egg McMuffin. The English muffins they use are always so soft and fresh.
I have never been able to buy an English muffin that fresh from the shops. A huge part of the appeal of those breakfast sandwiches for me has always been the English muffins!
I have now fallen in love with a different breakfast sandwich . . . the Breakfast Ciabatta. Its a recipe I adapted from one I found on a site called Three Many Cooks.
I have always been a huge fan of Pam Anderson. I was introduced to her when I worked at the Manor. Her recipes always work.
The site is a collaboration between herself and her two daughters. Clearly those acorns have not fallen very far from the proverbial tree.
This is one of those recipes which is made all the better for the quality of the ingredients you use to make it. If you use great ingredients, and put them together simply . . . you cannot lose.
One ingredient that you may not be totally familiar with is Pimenton. Pimenton is a type of smoked paprika which comes from Spain.
It is one of the predominant flavourings used in a good Chorizo sausage . . . smoky, sweet, and a tiny bit spicy. I love the stuff and it works beautifully here. A very little amount goes a very long way.
I like to use fresh free range, rspca approved large eggs. The provenance of what I eat really matters to me. I like to think that the eggs I eat are from happy hens.
That used to mean free range, but I now understand that what I think of as free range is not always what the supplier/farmer thinks of as free range.
That's why I have added rspca approved to my requirements for eggs. I know that if they approve them, then I can be pretty sure of their humane production.
This is the time of year that fresh tomatoes are at their very best. You cannot beat the flavour of a fresh ripe tomato, with the warmth of the sun still on it's skin.
Normally I would use a larger tomato for these, but today I used fresh British Tomkin tomatoes. They are so sweet and juicy. Really, the flavour of them is amazing.
I have been eating them out of hand all week, like apples.
I stuck a couple in the oven with my hash brown nuggets during the last five minutes of baking to enjoy along side of my sandwich. So so so good, and I wish I had done more!
A good strong cheddar cheese. You can either use it sliced or grated. Today I grated it . . . I love adore British Cheddar. It is usually white, unless it has been dyed . . . it has such a beautiful flavour.
I do believe it is one of my favourite cheeses ever. I like the strong because it has a wonderful depth of flavour, but you could use a milder cheese if you prefer. I felt a strong cheddar would hold up best next to the pimenton and the tomatoes.
The roll . . . a great, fresh store baked Ciabatta roll . . . soft and chewy at the same time, with a bit of crunch at the edges from being grilled nicely, just on the open cut sides. I spread it with a tiny bit of softened butter, but you don't have to if you don't want to.
That's it . . . that's all that is in here. Simple ingredients, put together in a beautiful way. That is good cuisine at its finest!
*Breakfast Ciabatta*
Serves 2
I
have fallen in love with these simple and yet very delicious breakfast
sandwiches. Move over Mr McMuffin, there's a new kid in town and he's
much, much tastier.
1 tsp light olive oil
2 large free range eggs
fine sea salt and freshly ground black pepper
1/2 tsp smoked paprika (known as Pimenton)
2 fresh ciabatta rolls, split
softened butter to spread
4 large ripe tomato slices, sprinkled lightly with salt
4 slices of strong cheddar cheese 
Heat the oil in a large non-stick skillet over medium heat. Once
it is hot, swirl it once to coat the pan and break in the eggs into it.
Break the yolks with a fork or a knife. Season with some salt and pepper
and a generous sprinkle of the Pimenton. Cook until the edges are a
bit ruffled and golden and the egg has begun to set. Flip over and cook
the other side, seasoning with a bit more Pimenton. Set aside and keep
warm.
Heat the grill/broiler on your stove/oven to
high. Spread the cut sides of the ciabatta with a small portion of softened
butter and pop them under the grill to toast lightly. Remove the tops
and set aside. Place two slices of tomato on each bottom and cover
with the sliced cheese. Pop back under the grill just to melt the
cheese.
The Clever Cook could add a few fresh crisp rocket/baby arugula leaves to the sandwich, which would add another fantastic layer to all of the amazing flavours going on here.
I don't think there are enough words in the English Dictionary to adequately describe how very delicious these sandwiches are. They are so tasty that, here I am a few days later and I am wanting to make them all over again, and I just may well do so! Bon Appetit!
When I was a young newly-wed, I relied a lot on magazines and newspaper clippings for new and delicious recipes to cook for my husband and growing family.
I did not own many cookery books at the time. I had The Fanny Farmer Cookbook, and several volumes from the BHG Cooking Library.
There was no Internet to source recipes from. Half the time recipes did not even have photographs to go along with them.
You really didn't have much of an idea of how they were supposed to look when done, or how they were going to taste.
Another way of gleaning tasty recipes was to have them shared with you via family and friends. Those were the best recipes of all.
You knew that if they were tasty enough for people to want to share them with you, then they were tasty full stop!
This recipe comes from my ex MIL, Elizabeth. She also gave me my basic fried rice recipe, which was one she had gotten from one of her neighbours when she was living in Winnipeg.
Both recipes used prepared minute rice, which was (I'm ashamed to say) pretty much the only rice that we used back in the day.
I didn't grow up in a household that served rice. The only rice I had ever eaten came from Chinese restaurants, so minute rice was my bar of experience.
Thankfully I have grown tons since then and now I would rather die than serve anyone minute rice.
This recipe I am sharing is for a delicious casserole type of side dish. Country Style Casserole. The card on which it is written is yellowed with age and stained.
It is one of my tried and true treasures. It is a recipe which has withstood the test of time.
Cooked rice is mixed with grated carrots, almost but not quite in equal measure . . . and sliced spring onions . . . the original recipe only called for one, but I think two is better.
I love recipes that you can tweak a bit here and there to make them your own.
Added to the mix is a good quality mayonnaise. I have my favourite, and you probably have yours.
If I am not using homemade, I am using Hellman's. It is the best in my opinion, but I am open to trying new things.
Mom always used Miracle Whip. I still miss Miracle Whip . . . it was the best on a fresh Tomato Sandwich, in the summer, fresh tomatoes from the garden, on soft white bread, with salt and black pepper.
To me this is the taste of summer. A fresh tomato sandwich with miracle whip. I think mom had a tomato sandwich for lunch just about every day of her life!
But I digress . . . along with the mayonnaise you will need one large free range egg, lightly beaten. I only use free range, rspca approved (if I can get them) eggs. I like to think I am eating happy eggs from happy chickens.
If I could, I would have my own chickens, and they would all have names. Names like Ditsy and Fluffybutt, and Little Red. They would be like family.
Along with the egg, carrot, mayo, and onion there is also cheese, whole milk and seasoning. Remember cheese is salty. I use a good old strong cheddar as it has a beautiful flavour and I choose un-dyed white cheddar.
There is enough orange in there from the carrots. Poured into a baking dish, tightly covered and baked, this casserole is really delicious and goes well with just about everything. Its even great on it's own.
A sprinkle of chopped parsley and voila! A delicious side that doesn't cause you to break into even the least amount of a sweat.
Country Style Casserole
Yield: 6
This deliciously easy casserole goes together very quickly, especially if you use a ready cooked pouch of rice. Gleaned from a magazine ad, the original recipe used prepared minute rice, which I might have used once upon a time, but would never use now. Instead I like to use brown rice. I have been making this tasty side dish for years!
ingredients:
- 320g cooked rice (2 cups) (Use your favourite, long grain, basmati, brown)
- 165g peeled and grated carrot (1 1/2 cups)
- 120g grated strong cheddar cheese (1 cup, old cheddar) (I like the white)
- 110g good quality mayonnaise (1/2 cup)
- 80ml whole milk (1/3 cup)
- 1 large free range egg, lightly beaten
- 2 spring onions (scallions) thinly sliced
- salt and black pepper to taste
- chopped parsley to garnish
instructions:
How to cook Country Style Casserole
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 1 litre/4 cup casserole dish.
- Mix together all of the ingredients, seasoning to taste with some salt and black pepper. Pour into the buttered casserole dish. Cover tightly and bake in the preheated oven for 40 to 45 minutes.
- Remove from the oven, uncover, sprinkle with parsley flakes and serve immediately!
We enjoyed this with a Costco rotisserie chicken and some runner beans from the garden. It was a quick, easy and quite enjoyable meal. If you have a vegetarian in your life this would make a great main dish, especially if you add some toasted nuts.
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!
I was recently invited to become part of the 2015 Better with Leerdammer Blogger team. As a member of the team I would be challenged to create a sandwich with the ingredients provided for five days running. I am a big fan of Leerdammer and so for me, this is a delicious challenge to fulfil! I also love sandwiches! This is a definite win/win situation! This is Day Four!
I spied this steak dinner for one recipe over on Food 52 a week or so ago and was immediately intrigued. A steak dinner for one in five minutes? I had to try it.
Not only was it quick and easy to execute, but the sauce that was created to serve with it sounded amazing.
I do enjoy a good steak every now and then. Its simply one of my favorite things. I had picked up a couple of nice looking steaks at the grocery store one day a couple of weeks ago that had been marked down by 30%.
Steak is usually an expensive proposition, but when they are marked down reasonably I cannot resist. These were on their sell by date, which meant they were still good. Marked down for quick sale, but perfectly great to pop into the freezer for a later date.
Steak is not something I buy for myself when I am eating out in a restaurant unless it is a high end restaurant. Most of the times that I have done so I have been extremely disappointed. Tough, over cooked and tasteless.
That's been my experience 99.99 % of the time. Mostly because I can't afford to eat in a high end restaurant! So, generally speaking, it has been something that I cook for myself at home, and I can tell you, I am never disappointed.
I know the chef personally!
I like my steaks medium rare. Nice and pink in the center. Or at the very least, medium. Anything more than that and I am disappointed. Its all in the timing of course!
This steak, with its delicious sauce, was perfectly timed and perfectly cooked. I was not disappointed in the least!
I have to say however that the green beans were nothing to write home about. They could have stood to be a bit more cooked as far as I was concerned, but that is all a matter of taste.
WHAT YOU NEED TO COOK A 5 MINUTE STEAK DINNER FOR ONE
Very simple ingredients, somewhat surprising, but very tasty!
I have a dedicated section in my refrigerator that contains all kinds of ingredients for Asian cooking, one of them which is fish sauce. Don't be afraid of fish sauce. It adds a lovely salty Unami flavor to the steak sauce.
Use fresh lime juice. I am not a huge fan of the reconstituted citrus juices you see on the shop shelves. I find they are highly acidic and have an almost medicinal scent and flavor to them. But that could just be me.
I have to be upfront and tell you, I was not a huge fan of the green beans. Not cooked enough in my opinion and the black specks from where I cooked the steak were a bit off putting looks-wise, although it did not affect their taste.
I would skip the green beans altogether if I cook this again, and I can totally see myself cooking this steak recipe again, as the steak was really delicious!
I used light olive oil.
HOW TO COOK A 5 MINUTE STEAK DINNER FOR ONE
Quick, easy delicious. What more could you ask for?
Have everything ready to go before you start. You will need to juice 1/2 of the lime and cut the other half into wedges. Bring your steak to room temperature. Season on both sides with some salt and black pepper.
Heat the oil in a large, heavy bottomed skillet just to smoking point. Add the steak. Pressing down with tongs, cook for 2 minutes on the first side, flip over and then cook for 1 minute on the other side. (Medium rare.)
Remove the steak and keep warm. Add the green beans to the skillet. Toss in the fat and cook for about 1 1/2 minutes, until crispy tender. Remove them and the skillet from the heat.
Plate your steak on a warm plate and add the green beans to the side.
To the still hot skillet, add the lime juice, fish sauce, brown sugar and butter, whisking it all together to amalgamate. Pour this sauce over the steak and beans.
Serve hot with the remaining lime wedges for squeezing.
As I said, I was not a fan of the beans, but the steak itself with that sauce was excellent! Tender, juicy, perfectly cooked and the sauce was the perfect balance of salty and sweet. I loved it. Do squeeze some lime juice over the finished steak when you to go enjoy it. Very delicious!
I enjoyed a nice baked potato on the side of this. I will always have potato of some sort with my steak. Old habits die hard!
Some other steak recipes here in The English Kitchen that you might also enjoy are:
GARLIC STEAK BITES AND POTATOES - Delicious, quick, easy. Rump steak, marinates in a delicious soy/srirachi marinade while you cook potato wedges to perfection in a skillet. The marinated steak slices are added at the end and quickly browned. The two together are totally delicious. A salad on the side is all you need to complete the meal.
GRILLED STEAK SANDWICH - A pub style steak sandwich. Rump steaks flash fried and served atop a slice of toasted sour dough bread, rubbed with a clove of garlic and spread with some horseradish mayonnaise. A melty cheese melts on top of the hot steaks and the sandwich is finished off with grilled mushrooms and a handful of baby arugula/rocket. A knife and fork sandwich designed to bring the ultimate in eating pleasure!
Yield: 1
A 5 Minute Steak Dinner for One
Cook time: 5 MinTotal time: 5 Min
A tender and juicy steak with the most amazing sauce. Quick, easy and delicious.
Ingredients
- 1 boneless strip steak or rib eye, thin cut, 1/2 inch thick (7 to 8 ounces)
- kosher salt and fresh ground black pepper to taste
- 1 TBS oil with a high smoking point
- 1 small handful of fresh green beans, washed and trimmed
- 1 fresh lime, divided
- 1 tsp fish sauce
- 1/2 tsp soft dark brown sugar
- 1 TBS cold butter
Instructions
- Have everything ready to go before you start. You will need to juice 1/2 of the lime and cut the other half into wedges. Bring your steak to room temperature. Season on both sides with some salt and black pepper.
- Heat the oil in a large, heavy bottomed skillet just to smoking point. Add the steak. Pressing down with tongs, cook for 2 minutes on the first side, flip over and then cook for 1 minute on the other side. (Medium rare.)
- Remove the steak and keep warm. Add the green beans to the skillet. Toss in the fat and cook for about 1 1/2 minutes, until crispy tender. Remove them and the skillet from the heat.
- Plate your steak on a warm plate and add the green beans to the side.
- To the still hot skillet, add the lime juice, fish sauce, brown sugar and butter, whisking it all together to amalgamate. Pour this sauce over the steak and beans.
- Serve hot with the remaining lime wedges for squeezing.
All rights reserved The English Kitchen
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.
Thank you so much for visiting! Do come again!
A few days ago I was contacted and asked me if I would like to try out a few products. I was quite happy to oblidge.
I opted for the Giant Cupcake Pan from Eddingtons and a really cute little Retro Milk and Sugar set from Make My Day.
They arrived this morning and I could wait to get stuck in to using them. I have always wanted a cupcake cake tin and I was pretty excited about it. It came with expert instruction on how to use it and how much batter to use.
It suggested you use a 6 egg cake batter and so I decided to use Mary Berry's Victorian Sandwich Cake recipe, doubled, as it is one of our favourites. The cake tin is all in one piece, which includes the cupcake base section and the cupbake top section. One down side of this is that the bottom takes longer to bake than the top and so you have to put the tin into the oven with just the bottom filled and then take it out about halfway through the cooking time and fill the top part. Anyone who is a baker knows that messing around with taking cakes in and out of ovens during the baking process is a risky business, and prone to failure and sure nuff . . . my cake ended up sunk a bit in the middle and heavy. I would say that this is a major hiccup in anotherwise beautiful pan, and I'm not sure how to get around it.
I also decided to use all butter in the cake recipe this time, as someone had suggested in the comments section the last time I baked it that you should always use all butter in a Victorian Sponge, and I have to say we are not very happy with the texture of the cake, and have found it to be far too rich. I will definitely go back to using half butter and half marg. When Mary Berry says to use half and half, I would think she definitely knows what she is talking about. I should have listened to her. ( I would have to say that the cake is almost greasy and that is not good in my books. I like butter, but too much is too much!)
Nevertheless the cake was quite cute when completed and decorated and looked just adorable sitting on my table with that sweet little milk and sugar set. I am in love with that. It is not too big and not too small. The milk container resembles an old fashioned pint milk bottle, complete with a rubber cover to keep it fresh. I collect milk and sugar containers so this is a lovely addition to my collection.
I was able to use my Tovolo Utensils again, that they had sent me previously and I have to say that I am very impressed with the. Sturdy and brightly coloured they have become my favourite utensils. Knowing that I have something to use that is heat resistant, sturdy and that won't scrape my pans is a blessing! I am especially enamoured with the slotted mixing spoon. It has a lovely stainless steel handle and is very strong and able to handle the thickest of batters with ease. The scraper is also very good and sturdy. These are lifetime tools as I cannot see them ever breaking or melting, and after several months of constant use have remained as new looking as the day I received them. I highly recommend.
Thanks very much to Eddingtons and Tovolo, for having sent me these handy little gadgets. I will work at finding a way to make the cake tin work out a bit better. Perhaps a different recipe for the batter and if I bake the layers separately. It will take longer, as it will be like baking two cakes, but for a special occasion it would be well worth the trouble, as it is really cute!!
Nevertheless I did enjoy my little tea for one . . . a tiny sliver of cake and a delicious cup of Cranberry and Pomegranate Herbal tea . . . very refreshing. Sometimes it's nice to spoil yourself just that tiny bit.
Happy Saint Patrick's Day everyone! we'll be enjoying our boiled bacon and cabbage today, how about you?
*Traditional Victorian Sandwich 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! Don't be tempted to use all butter. This is one recipe that is better for the use of a mixture of butter and margarine.
3 ounces of butter, softened (6 TBS)
3 ounces soft margarine (6 TBS)
6 ounces caster sugar (1 cup)
1/4 tsp vanilla extract
3 large eggs, beaten
6 ounces 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, margarine, 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.
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