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Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Of all my favourite childhood food memories, the most favourite of all has to be my mother's Salmon Pie. It's very much a French Canadian thing and is delicious. A two crusted pie filled with a mix of tinned salmon mashed together with grated onion, mashed potato, seasoning and herbs. If this pie was on the menu in our house, everybody was happy! Leftover cooked salmon also works very well.
I can remember when I was just a young Bride newly married, I would bake one if I knew my father was going to be stopping by for lunch. It was a real treat for him. If it wasn't salmon pie it was a toasted bologna and cheese sandwich with mustard and chives. My Uncle Harold used to stop by for glasses of cold cool-aid. Good times!
Today I started to thinking that the salmon filling for the pie would be the perfect filling for a baked potato, and maybe even a bit lower in fat than having a pie, and certainly a bit less trouble because there would be none of the faff of making pastry, rolling it out etc.
The more I thought about it, the more I wanted to try it and so that's just what I did, with really delicious results I hasten to add! These are fabulous!
In order to keep the kitchen cool, I did the initial baking of the potatoes in the Microwave, which worked very well and takes a lot less time. In fact, from start to finish these were done and on the table in less than half an hour which also makes them a quick supper!
I like the boneless, skinless salmon. There is no waste and I don't have to spend ages picking out the skin and bones only to end up with fingers that I can't get the smell of the fish off of. Blecch. I hate that smell and I hate getting a fish bone in my mouth! In any case I was really pleased with the results of my experiment and I think you will be too.
*Salmon Pie Stuffed Baked Potato*
Makes 4
My favourite savoury pie filling stuffed into a potato shell. Scrumptious.
2 large baking potatoes
170g tin tin boneless, skinless salmon, drained and mashed (about 6 ounces)
a bit of softened butter for rubbing on the potato skins (optional)
2 TBS dairy sour cream
Wash your baking potatoes and dry very well. Prick all over with a
fork. Wrap each in paper towelling and then microwave one at a time on
high in the microwave until cooked through and soft. (I had really big
potatoes and it took six minutes for each.) Let stand for a few
minutes. Cut in half horizontally and scoop out the insides carefully
with a teaspoon into a bowl, and leaving the skins intact. Mash the
potato pulp together with the butter, sour cream, salmon, spring onions,
salt, pepper and summer savoury. Taste and adjust seasoning as
required. Divide this mixture between the four potato skins and fill
them, fluffing up the tops a bit with the tines of a fork. Place onto a
baking tray. Rub the skins with a bit of softened butter if desired.
Sprinkle 1 TBS grated cheese on top of each.
Preheat the oven to 200*C/400*F/ gas mark 6. Bake the filled potato skins for about 15 minutes until heated through and the cheese has melted and turned golden. Serve hot with some salad on the side.
A salad on the side and dinner is served! Serves 2 hearty eaters, or 4 small eaters. Bon Appetit!
I was checking through my archives and couldn't believe that I had not shared a recipe for a Traditional English Trifle with you.
After all these years I thought it was about time I did, so here we go! Its not as hard to make as one would suppose actually. Its really quite easy.
You can use slices of jelly roll for the bottom layer, if you wish, or even pound/Madeira cake, spread with jam. What you want it a sturdy kind of a plain cake that will hold up well and absorb the sherry or fruit juice.
These get laid on the bottom of the dish. You can also use trifle sponges, which you would split and spread with jam. Myself, I prefer the cake.
You sprinkle that with the sherry/juice and let it soak in. On top of that goes a layer of fruit. Some people use banana, or strawberries.
I have used drained fruit cocktail on occasion. My favourite thing to use are fresh raspberries and blackberries if you can get them.
The next layer is not exactly traditional, but something I love. This is something you will see in a lot of trifles and in almost every ready made trifle pot I have purchased and that is a layer of jelly/jello.
You just make it up as per the package directions and then pour it over the fruit and cake, then pop it into the refrigerator to chill while you make the custard.
You can use ready made custard, or make the custard from scratch. Either are acceptable, but I do have to say I much prefer making my own, but then again I like to putter.
Make your custard, let it cool to room temperature and then pour it over the set jelly.
And that's it! Other than making the whipped topping to spread on top and then garnishing it with more berries and some toasted almonds, your trifle is done.
I prefer to make the topping as close to serving the trifle as possible. It is made by whipping cream and egg whites together. If you will be serving it to any elderly or very young people, use pasteurised egg whites. (You can find these in the chiller section of the grocery shop.)
Of course you can leave the egg whites out entirely and just use twice as much cream. Either way is acceptable. Enjoy!!
Yield: 6
Traditional English Trifle
An English Christmas tradition. It will take several hours to set, so, with the exception of the whipped topping, this is best put together the day before.
ingredients:
6 slices of strawberry jam filled jelly roll
(or slices of pound/Madeira cake spread thinly with seedless raspberry jam)
5 TBS sherry or sherry and fruit juice
2 cups berries (I like to use a mix of raspberries
and blackberries) (save some to decorate the top)
1 packet of raspberry jelly/jello (4 serving size)
For the custard:
2 large free range eggs, separated
2 1/2 TBS caster sugar
240ml milk (1 cup)
To decorate:
240ml heavy cream (1 cup)
Berries (see above)
chopped toasted almonds
instructions:
Lay the jelly roll slices in the bottom of a trifle dish.
Alternately sandwich slices of pound/Madeira cake together with jam and
lay in the bottom of the bowl. Drizzle with the sherry or sherry/fruit
juice. Top with the fruit. Prepare the packet of jelly according to the
package directions and pour over the fruit. Place in the refrigerator
to jell.
Alternately sandwich slices of pound/Madeira cake together with jam and
lay in the bottom of the bowl. Drizzle with the sherry or sherry/fruit
juice. Top with the fruit. Prepare the packet of jelly according to the
package directions and pour over the fruit. Place in the refrigerator
to jell.
To make the custard, blend
together the egg yolks and sugar in a bowl. (Reserve the whites for
later) Warm the milk just to lukewarm, then pour it over the egg
mixture. Stir well then return to the pan and cook over very low heat.
Do not allow it to simmer or it will curdle. When it is thick enough
to coat the back of a wooden spoon, remove from the heat. Let cool to
room temperature. Pour over the set fruit/jelly layer, and leave to
set.
together the egg yolks and sugar in a bowl. (Reserve the whites for
later) Warm the milk just to lukewarm, then pour it over the egg
mixture. Stir well then return to the pan and cook over very low heat.
Do not allow it to simmer or it will curdle. When it is thick enough
to coat the back of a wooden spoon, remove from the heat. Let cool to
room temperature. Pour over the set fruit/jelly layer, and leave to
set.
the egg whites until the mixture forms soft peaks. Spread over the
trifle. Sprinkle with the chopped almonds and scatter berries over top.
Serve cold.
Created using The Recipes Generator
This will be the last recipe that I am sharing with you prior to Christmas. I do have a multitude of recipes on site for you to choose from, just put a search in the side column if you are looking for something in particular. I do have many other trifle recipes should you be looking for another one, including a delicious Pear and Ginger Trifle, a fabulous Turkish Delight Trifle, and Christmas Pudding Trifles. I would like to take this opportunity to wish you and yours a very Merry Christmas! May it be filled with all the things that you love. We have guests on both Christmas and Boxing days, so the kitchen will now be closed until the 27th. Have a brilliant holiday! God bless!
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!
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I just love to take recipes that are familiar and well known, and then adding a little twist to them, just to make them that little bit scrummier. (Are you tired of that word yet? How about moreish???)
Anyways, peanut butter cookies. Nothing out of the ordinary there. I mean how can you improve upon perfection??? Crisp peanut butter cookies, stogged full of peanut butter flavour . . . a crisp sugar coating . . .
How two of those perfect little babies, sandwiched together with melted chocolate???? mmmm . . . oh so good. Especially with a nice cold glass of milk.
Perfect. Lunch box goodies. You can't get much better than this!
Well . . . you could spread single cookies with melted chocolate and then sprinkle them with chopped peanuts . . .
But, I didn't show you this did I??? shhhh . . . mum's the word. I didn't do this. I didn't eat them all up either. uh uh . . . wasn't me.
*Chocolate Filled Peanut Butter Cookies*
Makes about 18 double cookies
Printable Recipe
Classic cookie with a delicious twist! Bet you can't eat just one! Perfect with an ice cold glass of milk!
175g of plain flour (1 1/4 cups)
3/4 tsp baking soda
1/2 tsp salt
4 TBS unsalted butter, softened
200g peanut butter (3/4 cup)
(don't use natural peanut butter)
125g of dark soft brown sugar (3/4 cup packed)
1 large free range egg
1 tsp vanilla
Demerara sugar for rolling (turbinado)
6 ounces chocolate chips (1 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple baking sheets with parchment paper. Set aside.
Cream together the butter and peanut butter, until well mixed. Add the brown sugar and cream together until light and fluffy. Beat in the egg and vanilla. Sift together the flour, soda and salt. Stir into the creamed mixture until all the ingredients are well mixed, making sure you scrape up from the bottom of the bowl.
Put the demerara sugar in a small bowl. Scoop out the dough and shape into 1 1/2 inch balls. Roll each ball into the demerara sugar and then place onto the baking sheets 1 1/2 inches apart. Using a fork press the balls flat, first pressing one way and then again diagonally from the first marks. It will or should look like little squares. Repeat until all the dough has been used.
Bake for about 10 to 12 minutes, until golden brown and set. Remove from the oven and allow to cool on the pan for 5 minutes before scooping off onto a wire rack to finish cooling completely.
Place the chocolate chips in a bowl and melt in the microwave, following package directions. Sandwich two cookies together with a bit of the melted chocolate in the middle. Allow to set before eating. Store in an airtight container.
Over in The Cottage today, an amazing Chocolate Mint Snacking Cake . . . another tasty treat from my Big Blue Binder.
Do you ever have a day when you are feeling rather lazy and yet you still want to put a delicious dinner down in front of the family? I do, and I love to cook!
That's when recipes like this simple chicken curry recipe come in really handy. There is no sauce to make, no fuss, no muss. Just whisk together a simple mixture, brush it on the chicken and bake.
This easy recipe is one I have been carrying around in my Big Blue Binder for many, many years. It is handwritten, and I have not bothered to cite the source. Back when I wrote this out, there was no option of sharing recipes online with others.
Yes, the recipe is that old. I have this big blue vinyl covered binder that is stuffed to overflowing with recipes that I have been collecting since I was a very young girl. I have lugged this thing halfway across the world and back.
It is filled with my tried and trues. With recipes shared with me from friends and family. Recipes copied out from books I had gotten from the library and wanted to try. Recipes clipped from magazines, or copied from same.
I could never have known that one day I might be sharing them with millions, so I never bothered to cite the source. I only knew that they sounded delicious and were delicious and that I wanted to save them for myself and my family.
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One thing which I have always loved about this recipe is the simplicity of it. Another thing is that it isn't overtly strong, curry wise, making it perfect to serve to people who otherwise might not be tempted to try a curry.
There is no sauce. Just a tasty, sweet glaze with a hint of curry, honey and orange. It's a simple thing really, and the oven does all the work.
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WHAT YOU NEED TO MAKE SWEET & EASY CURRIED CHICKEN
Its elementary dear Watson, there is nothing complicated here, and if you don't count the salt, there is only four ingredients needed.
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
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My chicken breasts were rather large today and so I used only two. This was ample enough for four people. If you don't want to use breasts, you could use bone in, skin on, thighs in their place.
Bear in mind thighs will take slightly longer to cook.
If you use skin off, boneless chicken, it will take less time to cook. I would cut the cook times by at least 5 minutes for breasts. There is nothing worse than dry breast meat.
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Because my pieces of chicken were on the large side size-wise, mine took about 10 minutes longer. They are done when your chicken juices run clear when pierced with a fork or a skewer.
I know that in the UK they don't have orange juice concentrate. When I was there and needed to use orange juice concentrate, I would take 1 cup (240ml) of orange juice and boil it until it had reduced to about 1/4 cup. (60ml)
I confess, I have also used orange squash drink concentrate. (I miss squash!)
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I like to use a medium strength curry powder. If your family doesn't like things too spicy, use a mild curry powder. If they love the heat, then use a strong one like a madras. I prefer to stay somewhere in the middle.
The original recipe called for discarding the skin at the end, but I like to keep it on and crisp it up. It looks better presentation wise and for those who are not bothered by the calories or fat, they get a tasty piece of crisp chicken skin as a treat.
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Nothing could really be simpler to make than this quick and easy dish. I know I say that all the time, but it is true. This is a very easy bake. It's the perfect dish to just throw in the oven at the end of a hard day.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
.JPG "Sweet & Easy Curried Chicken")
Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
The chicken is done when it is golden brown, and the juices run clear. Serve with your favorite sides, and the pan juices spooned over top.
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It had been a long time since I had made this chicken and I really enjoyed it on the day. I keep pouches of ready cooked rice in my larder and so I enjoyed mine simply with a portion of one of those (the butter and garlic one) and a salad on the side.
Rice really does go well with this, but you can also enjoy this chicken with pasta, or potatoes. Baked potatoes are especially nice as is buttered noodles!
If I have any leftover I discard the skin, remove the bone and store covered in the refrigerator. The leftovers make a great curried chicken salad sandwich. You can also freeze the leftovers.
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CURRIED CHICKEN CASSEROLE - Fruity and delicious, chicken, fruit, vegetables and rice cook all together in one dish. You will need a flameproof casserole or dutch oven for this. Another handwritten recipe from my Big Blue Binder. It says three servings, but I think it could easily serve four.
CURRIED CHICKEN SAUTE - Seasoned strips of chicken are sauteed in butter and oil until golden brown and then finished off with onions, some garlic . . . of course . . . and then aromatics . . . grated fresh orange zest and juice, curry powder, fresh grated ginger root . . . and coconut milk. Delicious.
Yield: 4
Sweet & Easy Curried Chicken
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
This is not only delicious but very simple to put together. I always use skin on bone in chicken. Bear in mind if you use boneless, skinless, it will cook much faster.
Ingredients
- 2 TBS frozen orange juice concentrate
- 1 TBS liquid honey
- 2 tsp curry powder (you decide the strength you want to use)
- 1/4 tsp salt
- 4 medium bone in, skin on chicken breasts
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a baking dish (large enough to hold the chicken in a single layer) really well, or spray generously with canola cooking spray. Place the chicken breasts into the baking dish.
- Whisk together the orange juice concentrate, liquid honey, curry powder and salt, combining everything well.
- Gently lift the skin away from the chicken, leaving it attached at the bone. Brush all but 1 TBS of the orange juice mixture onto the flesh of the chicken. Pull the skin back over top. Brush the remaining orange juice mixture over the skin.
- Roast in the preheated oven for 30 to 35 minutes, basting the chicken occasionally with the juices in the pan. If you wish you can run the chicken under the broiler for the last five minutes to really crisp up the skin.
- The chicken is done when it is golden brown, and the juices run clear.
- Serve with your favorite sides, and the pan juices spooned over top.
Thanks so much for visiting! Do come again!
One thing that the British do really well are biscuits, or cookies as they are known in North America. There are whole aisles in the grocery shops devoted to the British Biscuit containing every indulgence under the sun! I was quite amazed when I first moved over here and saw the variety available! It's quite mind boggling, really . . . but after 15 years I have come to have favourites amongst the lot!
Its Bon Fire Night here in the UK. The night when all over the country people light bonfires and shoot off fireworks to commemorate Guy Fawkes failed attempt to blow up the Houses of Parliament in the year 1605. You can read more about that here. Its also a night when people like to enjoy bonfire types of foods, like sausages (bangers), hot soups, and hearty cakes like parkin and gingerbread.
The people at Eddingtons recently sent me a few articles from their newest Christmas Baking line to try out and review. I had my pick of pretty much everything and it was very difficult to choose, everything was so cute.
One of the things I chose was the Silikomart Let's Celebrate Snowflakes silicone muffin mould. The Snowflake Muffin Mould is made from flexible silicone, making it easy to pop out the finished goods, and has a unique Safe Ring support which helps to improve the stability of the mould.
I have to confess that I don't have a lot of experience in cooking with silicone moulds, and am somewhat of a novice with them. I did find though that this was very easy to use and the safe ring support system was really good. I can see where it would make for a much easier and safer baking experience than a silicone pan without one.
I confess I was a little disappointed in the end results though . . . and this was not down to the silicone. Getting the cakes out was very easy. I waited until they were completely cold and they just popped out. What I was disappointed in though, was the fact that the snowflake design didn't really show up at all. In the picture on the box and on the site, the snowflake design was very clear and obvious. This wasn't the case in reality.
I saw not much more than little dimples etc. and even when I added the glaze the snowflake relief did not really show up. Perhaps this is just in baked goods . . . I would have to say that if you are looking for little cakes that look like snowflakes this isn't your pan . . . but they were not entirely unattractive either, as you can see. The packaging did include a recipe for a white chocolate blanc mange, so perhaps I will try again with something like that instead of using it for baking anything.
I don't normally show cake two days in a row, but today is an exception. I chose a lovely nutmeg cake recipe to showcase these little cakes . . . because I thought it would be a nice colour and that the glaze would help to show off the little snowflake branches really well.
It's a delicious cake . . . moist with the addition of buttermilk . . . old fashioned and redolent with lots of nutmeg flavour.
Glazed with a simple lemon glaze and then dusted with even more freshly grated nutmeg . . . it's quite heavenly . . . if you happen to like nutmeg, and we do . . . if you don't then . . . well, this is NOT the cake for you, coz it's definitely nicely nutmeggie.
*Nutmeg Cake*
Makes one 9-inch two layer cake
Printable Recipe
A cake stogged full of nutmeg flavour and covered in a lemony glaze and dusted with more nutmeg. If you don't like nutmeg, this isn't for you.
2 ounces butter, softened (1/4 cup)
2 ounces shortening, soft (1/4 cup)
10 1/2 ounces caster sugar (1 1/2 cups)
3 large free range eggs
8.5 ounces of plain flour, sifted (2 cups)
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 teaspoons freshly grated nutmeg
250ml of buttermilk (1 cup)
1/2 tsp vanilla
Jam for sandwiching
For the lemon glaze:
8 ounces of sifted icing sugar (2 cups)
the juice of one lemon
freshly grated nutmeg
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter 2 9-inch round cake tins and dust lightly with some flour. Set aside.
Cream together the butter and shortening until light and fluffy. Slowly beat in the sugar, a little at a time, until well blended. Beat in the eggs, one at a time until amalgamated completely.
Sift together the flour, baking powder, soda, salt and nutmeg. Blend together the vanilla and buttermilk. Add the buttermilk and flour alternately to the creamed mixture, beating after each addition only until blended.
Pour into the two prepared pans, spreading out evenly.
Bake for 25 minutes, or until golden brown and a toothpick inserted in the middle comes out clean. Allow to cool in the pan on a rack for 5 minutes before turning out to cool completely. Sandwich the two layers together with some jam in the middle.
Whisk together the glaze ingredients and spoon over top of the cakes.
Whilst they didn't actually look like snowflakes, the little cakes were kinda cute and just the perfect size for two bites. If you are looking for a pan that makes nicely sized little bites this is the pan for you . . . but if you are looking for a pan that bakes nice snowflakes, I think you better keep looking. Sorry Eddingtons, but many thanks for affording me this opportunity all the same! (Honesty is always the best policy isn't it. I wouldn't want to tell you something was great when I didn't think it was.)
Over in The Cottage today, French Biscuits, a family tradition.
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