Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I am always a mix of dubious and excited when I come across something which claims to be the world's greatest anything, especially when it comes to food. Taste is something which is essentially a very personal thing, and what is my idea of the tastiest is not necessarily somebody else's idea of tastiness!
This is a recipe that I have had my eye on for a long time. I adore peanut butter in any way shape or form.
I do like the creamy style slightly more than the crunchy, but if it's peanut butter I am all for it! I have never met a peanut butter anything I didn't like!
The original recipe comes from a baking book I have had for a while, entitled Tate's Bake Shop Cookbook, by Kathleen King.
I have had it since before we moved back here to Chester and I am ashamed to say this is the first time I have used it!
As a part of my efforts to downsize around here I have been going through all of my cookery books and trying to decide which ones to keep and which ones not to keep.
If they are books I have used a lot, they stay . . . . naturally.
But if they are not books which I have used, I am having to do some serious thinking as to whether it is worth keeping them or not.
I want to have at least 10 recipes per book, if not more, that I have cooked or am interested in cooking.
This one looks somewhat promising, especially after baking this loaf and seeing how lovely it turned out.
A simple quick bread with lovely rich peanut butter flavours. Easy to make. It did take me sightly longer to bake, but I am not sure if that is because of where I live, or because my oven isn't working properly. (Yes, still!)
This can happen often when baking things. All ovens are not alike and altitude, environment can also come into play when baking. We must be prepared to adjust things as we need to.
She recommended serving it toasted and spread with jam. I decided to try it first as little sandwiches . . . one with strawberry jam, and another with a sugar free chocolate spread I have here in the house.
I love sandwiches. Almost as much as I love peanut butter.
Both of the sandwiches I made looked very good. I can't tell you which one I loved more.
Nutella? Yum!! Jam? Yum! Both? Yum yum yum!
I also cut a thin slice and toasted it in the toaster . . . until the edges were crisp and golden. Nobody can ever accuse me of not doing what I need to in order to present you with the very best! 😉😉😉
The toasted slice I spread lightly with salted butter. Lightly is a personal decision. One man's idea of lightly is not the same as another man's lightly.
Just saying . . . don't quote me on this!
I actually sat down with a finger of each and a cup of Peanut Hottie Hot Chocolate to try them out inividually. One small finger of each of the nutella sandwich, and one of the jam, and one of the toasted slice.
I am incredibly thorough when I do these things. I wouldn't want to share anything with you that wasn't amazingly tasty would I?
I know . . . its a tough job, but somebody has to do it! All I can say is Yum, Double Yum, Triple YUM YUM YUM!!
Peanut Butter Bread
Yield: 1 9-inch loaf
Lovely loaf with a rich peanut butter flavour. Eat it plain, toasted, as little jam or nutella sandwiches or for dessert with ice cream and chocolate sauce!
ingredients:
- 280g plain flour (2 cups)
- 1 TBS Baking Powder
- 1/2 tsp fine sea salt
- 65g butter softened (1/4 cup)
- 95g granulated sugar (1/2 cup)
- 50g soft dark brown sugar (1/4 cup, firmly packed)
- 180g smooth peanut butter (1 cup)
- 1 large free range egg
- 1 tsp vanilla extract
- 240ml milk (1 cup milk)
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Set aside.
- Whisk the flour, baking powder and salt together in a bowl. Set aside.
- Cream the butter and both sugars together until combined. Add the peanut butter and mix well together. Beat in the egg and vanilla. Add the flour mixture, alternately with the milk, making three dry and two wet additions. Spoon into the prepared loaf tin.
- Bake in the preheated oven for 50 to 60 minutes, until well risen and a toothpick inserted in the centre comes out clean. The top should spring back when lightly touched.
- Cool in the tin for 10 minutes prior to tipping out onto a wire rack to finish cooling completely. Store in an airtight container.
The results were . . . I liked the toasted one, but it was not my favourite . . . the sugar free chocolate spread was very good. My very favourite however . . . . was the one with strawberry jam! Yes, you can take the North American out of North America, but you can't take the North America out of the North American. My veins flow with peanut butter and jam! Yummity yummity yum yum yum!
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!
We are huge fans of Tex Mex in our house, especially tacos! We love our Tacos. I will take a Taco any way, any how.
Especially when they are homemade. There is something about making them yourself that makes them tastier!
My husband however doesn't like eating hard or really crunchy things. I usually do soft taco boats, or use soft tortillas these days.
To be honest, I have broken a tooth before on a tortilla chip, so as you get older, softer is probably a better way to go, and a lot easier on your teeth!
I especially love baked Tacos . . . Tacos that you fill and then bake in the oven until all the flavours meld together and everything is scrummy yummy!
But then again, I will take a taco any way I can get it!
I recently discovered the Deli Kitchen's folded flat breads. These are really innovative and delicious soft flat breads that are very convenient to use, fill and eat!
For these tasty Tacos today I used their Corn Folded Flatbreads. They come six to a pack and are soft and delicious! They are perfect for these kind of tacos.
At only 113 calories per flatbread thin, they are lower in calories than traditional crisp taco shells (which have been fried you know!) containing 19.9g of carbs, of which only 1.3g are sugars. Low in fat and saturates I think they are a fairly healthy choice!
I find them to be delicious and easy to use. You can't lose!
Today I used leftover cooked chicken breast meat to make a fabulous Chipotle Lime Chicken filling!
It is a really simple filling to make . . . just chopped chicken, some chipotle chili in adobe sauce, a bit of mayonnaise, tomato salsa (you pick the heat) and some lime juice . . .
I layered that in the folded corn flatbreads with some packaged four cheese blend, but you can easily grate your own cheese, some Mexican Spicy Jack would be fabulous.
I just used what I had on hand . . .
I do like a tiny bit of crunch myself, so I did crumble some tortilla chips and sprinkle some on the top of each taco . . . one per taco did the job perfectly . . . they ended up just slightly crunchy without being overly hard. In short perfect.
You don't need to bake them for very long. Less than half an hour, which is just enough time to make your go-withs!
I have included directions to may your own Chipotle Cream, which is the perfect accompaniment!
I sprinkled the finished tacos with some finely sliced spring onions when I took them out of the onion. Scrumptious . . .
And then served them with some of that Chipotle Sour Cream sauce, some guacamole (I adore guacamole) and additional salsa!
Oh boy, that was one very VERY tasty mouthful! I could have eaten all six myself, but I didn't. I promise you. I shared these with my husband, no word of a lie! He thought they were really good too!
Yield: 6
Chipotle Lime Chicken Flatbread Tacos
prep time: cook time: total time:
A wonderfully spicy chicken taco filling tucked inside some Deli Kitchen Corn Folded Flat Breads and baked. Deliciously served with a Chipotle Sour Cream Sauce, Guacamole and Salsa.
ingredients:
- 200g chopped cooked chicken breast meat (2 cups)
- the juice of 1/2 lime
- 1 TBS Chipotle in adobe sauce
- 3 TBS mayonnaise
- 3 TBS Tomato salsa
- 1 tsp Mexican spice seasoning (I used Swartz Mexican Street Food seasoning)
- salt and black pepper to taste
- 6 Deli Kitchen Corn Folded Flat Breads
- 4 cheese blend as required
- 6 Tortilla chips, crumbled
For the Chipotle Sour Cream Sauce:
- 120g sour cream (1/2 cup)
- 2 tsp Chipotle in adobe sauce
- 2 tsp lime juice
- 1 small clove garlic, minced
- pinch salt
You will also need:
- prepared guacamole
- prepared salsa
- chopped spring onions
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking dish large enough to hold all your tacos.
- Using a fork, mash together the chicken, lime juice, salsa, mayonnaise, chipotle, Mexican seasoning and salt and pepper to taste. Open your flatbreads slightly. Place a couple of tablespoons of four cheese blend on one side. Top with 1/6th of the chicken mixture and then another couple of tablespoons of cheese blend. Divide the crumbled tortilla chips between them, sprinkling them on top of the cheese. Place the filled flat breads into the baking dish and cover with a sheet of foil that you have sprayed with a nonstick spray.
- Bake in the preheated oven for 25 to 30 minutes until heated through and the cheese has melted.
- While the tacos are baking, make the chipotle sour cream sauce, by whisking all of the ingredients together.
- Remove the tacos from the oven, sprinkle with chopped spring onions and serve with the sour cream sauce, guacamole and salsa for spooning on top. Delicious!
Created using The Recipes Generator
I love these Deli Kitchen Folded Flat Breads, both the Corn ones and the Brioche ones. Totally yummy! You can buy them at Sainsbury's here in the UK. Their delicious range also includes Sliced Focaccia, Plain Subwich, Skinni Wraps and three kinds of sandwich thins.
As a diabetic I do try to watch my carb intake most of the time and I have found these thinner, healthier options really helpful in doing that, plus they are also delicious. I can have my sandwich and eat it too!
You can find their products in a variety of different shops, to find out which products are available where, do check out their website.
I think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S'Mores.
Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate.
The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.
Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak.
I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.
In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion.
Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.
Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.
This year I decided to make us some Chocolate Chip S'More Scones, inspired by a recipe I saw on Sugar and Charm.
She used a baking mix to make hers. I didn't want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.
Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.
Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.
And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones.
I used the full amount. Just make sure you use good quality ones.
Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash.
I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it's up to you.
They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.
Carefully split and then fill with marshmallows . . .
And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!
Now that's what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!
Chocolate Chip S'More Scones
Yield: 6 large ones
prep time: cook time: total time:
Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.
ingredients:
- 150g of plain flour (1 cup + 1 1/2 TBS)
- 150g self raising flour (1 cup plus 1 1/2 TBS)
- pinch salt
- 1 tsp of baking powder
- 125g of cold unsalted butter, cut into bits (1/2 cup)
- 100g of golden caster sugar (1/2 cup)
- 180g to 270g milk chocolate chips (1 to 1 1/2 cups)
- 1 tsp pure vanilla extract
- 1 large free range egg, beaten
- 4 to 5 TBS milk
You will also need:
- 1 free range egg yolk, beaten with 1 TBS water (optional)
- marshmallows
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
- Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
- Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.
Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.
It doesn't really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!
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@aol.com
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