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
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!
This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc. It's delicious and there is also cheese in the mix. Oh but it is some good!
Where oh where has summer gone? Where oh where can it be??? My goodness but it's turned really chilly today! There is a definite autumnal feel in the air . . . and to be honest the garden is beginning to look very tired. But my tomatoes are ripening beautifully . . .
Cooler weather is not too much of a problem though, as it gives me the chance to cook up this beautiful Cream of Tomato Soup, which is a real favourite of ours. If you have never tried homemade Cream of Tomato Soup, you are really missing a real treat!
And don't allow your not having any fresh ripe tomatoes stop you from making it either, because this soup is beautiful even when made with a good quality tinned tomato. (The chopped Italian ones in Tomato juice are lovely.)
Delicious with crackers (rude or not, I love mine crumbled into the soup and topped with a tasty pat of butter), or perfect with some crusty bread or a tasty grilled cheese sandwich!
I did grilled cheese with mango chutney . . . so easy and so tasty. Especially if you follow a few rules . . .ie. don't rush the sandwich. You get a much nicer crust if you grill on a medium low temperature for a longer period of time rather than trying to get them grilled quickly at a high temperature. Spread a low fat mayo on the outside rather than softened butter. It is lower in calories and adds a nice flavour.
In fact this can meal can be made using skim milk in the soup and low fat cheddar cheese in the sandwiches, and I guarantee you will not notice any discernable difference from the higher fat versions!
Comfort food absolutely . . . late summer food, oh yeah! The perfect way to use up some of those tomatoes that are coming fast and furious at the moment??? Definitely!
*Cream of Tomato Soup*
Serves 6
Printable Recipe
Simple, warm and comforting.
750ml of chopped peeled tomatoes (Fresh if in season, or canned if not)
1/2 tsp bicarbonate of soda
1 medium onion, peeled and chopped
4 TBS unsalted butter
1 ounce plain flour (1/4 cup)
2 pints milk (4 cups)
1 heaped TBS of runny honey
(Greek honey is fabulous)
1 1/2 tsp salt
1/2 tsp dried basil
freshly ground black pepper to taste
Puree the tomatoes in a blender or food processor until smooth. Stir in the bicarbonate and set aside til needed.
Melt the butter in a large saucepan. Cook, stirring occasionally over medium low heat, until softened, but not browned. Sprinkle the flour over top and continue to cook and stir for about 1 to 2 minutes longer. This helps to remove the raw flour taste. Stir together the milk, honey, salt and basil. Slowly whisk this mixture into the flour mixture. Continue to cook and stir until the mixture is slightly thickened. Whisk in the pureed tomatoes. Bring just to the simmer. Remove from the heat and put through a seive or strainer, using the back of a large spoon. Taste and adjust seasoning as necessary. Reheat gently until hot. Serve immediately, ladled into heated bowls.
Note: The flavour of the tomatoes used is crucial. If garden fresh are not available or in season, good quality tinned tomatoes will give this soup more flavour than poor quality tomatoes.
Here we are with day three of the Crispy Chicken recipes. This is the second recipe using the leftovers from that delicious Crispy Chicken with Sweet and Sour Dipping Sauce.
If you didn't cook extra you are going to regret that decision now!
Imagine a deliciously simple hot chicken sandwich composed of a brioche bun, split and toasted and slathered with a spicy garlic mayo . . .
Imagine a deliciously simple hot chicken sandwich composed of a brioche bun, split and toasted and slathered with a spicy garlic mayo . . .
topped with a crispy coated and tender well flavoured chicken breast . . .
Now top that crispy coated and tender well-flavoured chicken breast, sitting on that spicy garlic mayo, sitting on that toasted brioche bun . . .
with a delicious pile of sweet and tangy coleslaw vinaigrette! Then of course the toasted top of the bun.
If THIS is not the best hot chicken sandwich you have ever eaten . . . I'll eat my hat.
'Nuff said. Try it. You will love it. I guarantee.
*Crispy Chicken Sandwiches*
Serves 4
These are delicious. I need say no more. If you don't make these, you are missing out on something really special. Serves 4
and pounded to an even thickness
salt and black pepper
oil for frying
For the coleslaw:
(Use a knife so you get strands)
1 medium carrot, peeled and shreddedsalt and black pepper to taste
You will also need 4 toasted buns (I used brioche buns, lovely)
Heat a small amount of oil in a skillet. Once it is hot, add the chicken pieces one or two at a time. Cook on one side until golden brown, about 4 minutes, flip over and cook until golden on the other side. Repeat until they are all done. Drain on paper towelling.
Note - If you have saved chicken from cooking the other day you will not need to bread and fry the chicken, as it will already be done. Simply reheat in a medium oven until hot through.
Subscribe to:
Posts (Atom)
Social Icons