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
One of the things I really love as a food writer is the opportunity I have to try new things. Its a perk that I never get tired of. I was recently contacted and asked if I would like to try out some bread from GRADZ Bakery, finely crafted artisanal breads, crafted in London by Master Bakers.
My sister and I were talking earlier today. She was telling me that she had had to throw away a dozen cans of out of date Salmon from my mother's larder.
There were still about half a dozen that were still in date but that she was taking to the food bank. She wouldn't have dared throw it away while mum was alive, but now mum is gone, there is no point keeping it.
Mum did love a bargain, and tended to hoard things like tinned salmon, toilet paper and shampoo. I don't think my sister will have to buy toilet paper for years, (LOL).
The local charity shop has been gifted with a nice box of shampoos and creams for their employees to share. The things that get left behind when someone passes. It is food for thought for sure.
My sister and I were remembering how in the summer when it was hot sometimes my mom would open a tin of salmon for our supper. We would each get a spoonful on our plate along with some potato salad, sliced tomatoes and cucumbers, etc. and that would be supper.
We both hated it . . .with the bones in it, the skin, etc. Just the thought of it makes me cringe.
I am still not fond of it served that way, and I confess when I buy tinned salmon, I always buy the one without any skin or bones. I don't care how much more it costs.
I am not fond of tinned salmon just sitting on my plate, on its own. I like it in a sandwich, or as a loaf, patties, etc. Not on its own.
On its own I would much rather have a nicely cooked fillet of salmon or salmon steak. Those can be very nice if cooked properly.
I do love tinned salmon in a casserole, loaf or pie. My mother made the nicest salmon pies.
It would be a shame to use a nice fillet of salmon in this way. One feels no compunction or guilt about using a nice tin of salmon for dishes such as this.
Or even if you had leftover cooked salmon. It would be nice done this way.
Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups.
Make sure the muffin cups are well buttered. That way they don't stick. There is nothing more annoying than stuff stuck on muffin tins.
These are baked until set and golden brown. They have a nice crisp and buttery crust, which I love.
You could add some finely minced green pepper if you wanted to, which would be nice or even some finely chopped green olives.
I try not to pack them into the muffin cups. I want them to be light and fluffy. Compacting them would result in something heavy and leaden I fear.
I really do love the little crispy bits that you get from the uneven texture on the tops of them. My favourite bits. I love crunchy things in case you hadn't guessed.
I always like to make a sauce to serve with them. There is a nice lemon butter sauce that I make sometimes. It is a bit on the sweetish side.
Sometimes I will use creamed peas, which is very old fashioned. Old fashioned and quite delicious!
Today I made a creamy lemon sauce, which is different than my usual Lemon Butter Sauce. It is rich and creamy.
It is not translucent, but rather opague. I really liked it.
Its like a basic bechamel sauce but with the addition of lemon juice and cayenne pepper. You cannot beat a good bechamel sauce.
People think that they can't make one, but if you have made macaroni and cheese, you have made basic bechamel with cheese added.
The sauce gets spooned over the baked patties. I love that they are not fried. This can cut back on the fat.
If you are cutting back on the fat by not frying you don't mind being a bit indulgent with the sauce.
Such a simple dish, but so flavourful. I served them with some scalloped potatoes and steamed baby peas.
Peas and salmon. They are perfect partners in my opinion!
Lemon Sauced Salmon Patties
Yield: 4
Simple and delicious. This is a store cupboard family favourite.
ingredients:
- 1 tall can of pink salmon, drained well, skin and bones removed & discarded and flaked
- 180ml milk (3/4 cup)
- 2 sliced white bread, made into soft crumbs
- 1 large free range egg, beaten 1 TBS minced fresh parsley
- 1 tsp grated onion
- 1/2 tsp Worcestershire sauce
- salt and black pepper to taste
Lemon sauce:
- 2 TBS butter
- 1 TBS plain flour
- 180ml milk
- 2 TBS fresh lemon juice
- pinch salt
- 1/8 to 1/4 tsp cayenne pepper
instructions:
How to cook Lemon Sauced Salmon Patties
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter 8 non-stick muffin cups really well. Set aside.
- Mash the salmon in a bowl really well, then add the breadcrumbs. Season lightly. Beat together the egg, milk, grated onion, parsley and Worcestershire sauce. Pour over the salmon and bread crumb mixture. Mix all together well. Spoon into the muffin cups. (I tend not to pack them down. I like them a bit fluffy. You get more crispy bits that way.)
- Place into the pre-heated oven and bake for 45 minutes, or until set and golden brown.
- While the patties are baking, make the sauce. Melt the butter in a saucepan. Whisk in the flour and cook for about 2 minutes, stirring to make a smooth paste. Slowly whisk in the flour, whisking constantly. Bring to the boil, and then cook for several minutes over low heat, stirring continuously until nicely thickened and smooth. Remove from the heat. Whisk in the lemon juice and cayenne pepper.
- Serve the patties hot, with the lemon sauce spooned over top.
I think today we can be a bit snobbish when it comes to things like this . . . thinking that tinned fish and corned beef are beneath us . . . but really these were mainstays in the kitchens of our mothers and grandmothers.
They were affordable ways to get some protein into our families and provide a bit of variety. There is a time for a whole piece of salmon . . . and there is a time for things like this. Simple and yet very, very tasty.
They had a really good deal on bulk baguettes in the grocery store the other day so I picked up a pack. As per normal . . . we only got two of them used on the day, and the next day I had 3 left and no room in the freezer to store them.
I decided to make baguette pizzas, which is a great way to use bread that is not at it's freshest and makes even stale loaves taste freshly baked.
You pay a premium price for one of these tasty pizzas in all of the sandwich shops. They're very easy to make at home though, and are great ways of getting rid of little bits of whatever you have to hand, and leftovers you might have floating around your refrigerator that need using up.
Kids LOVE making and eating them too! They can choose their own toppings, customized to their own likes and tastes. They're a great slumber party snack for the teens, or perfect for game day as well!
I love to use chopped baby pickled sweet and sour hot cherry peppers and dry cured olives on mine. Oh so yummy! The pesto base makes a nice change from tomato sauce!
*Baguette Pizzas*
Makes 6
Printable Recipe
These can be whatever you want them to be. Dress them up or down. The choice is yours.
3 (12-inch) French Baguettes
1 garlic clove, peeled and halved
green pesto (I use the fresh one from the chiller cabinet in the store or make my own)
Selected toppings: (Any or all)
grated cheddar cheese, grated Parmesan cheese, ham, pepperoni, parma ham, cooked bacon, salami, black and/or green olives,
sun dried tomatoes, sliced mushrooms, sliced red onion,tuna, roasted peppers, pickled hot peppers
Preheat the oven to 220*C/425*F/ gas mark 7. Slice each baguette in half lengthwise through the middle. Place on a baking tray and bake in the oven until they are a bit crisp. Remove from the oven and while warm, rube each baguette half with the cut side of the garlic. Discard the spent garlic.
Spread each toasted half with some pesto and then top with a variety of toppings as desired. Pop back into the oven and roast for 6 to 8 minutes until the cheese is melted and bubbling and the toppings are heated through.
My Pampered Chef party went ever so well last evening. I think everyone had a fabulous time. We got to see some really quality products and to try them out first hand. We got to eat some really delicious food as well . . . "FAT Free" Yorkshire puddings, baked in the Pampered Chef stone ware muffin tin. They were enormous and crispy and oh so delicious. It was hard to believe that they were fat free, but it's true! Fat free Yorkies! I've been waiting all my life for these! There was a fabulous Hot Broccoli dip and some really tasty Rolo Tarts as well. If you were unable to attend and were wanting to order anything, you still have time to do so.
The party page for my party doesn't close until tomorrow and you can visit my party page and place an order online. Don't forget anyone who places an order online will be put into a draw for a five card selection of my own personally designed and handmade Greeting Cards (Your choice), a Pampered Chef Season's Best Cookbook and a Mini Measure All Cup.
You can't lose!
What you have to do:
First hop on over to Julie's page . . . HERE.
Once you are on Julie's Page click on the Shop Online link. Once there, it will tell you that there are two ways to shop, first if you've been invited to a show . . . (This is the one you want)
This is where you have to put my name in the host area:
Marie in the first bit, Rayner in the second bit (make sure you spell it right, with an er not an or or an ar . . . then click . . .
it will then list my show as a hyper link . . . click on the link and shop away. I've only had one online order thus far, so your chance of winning the prizes are quite good!
I decided to make baguette pizzas, which is a great way to use bread that is not at it's freshest and makes even stale loaves taste freshly baked.
You pay a premium price for one of these tasty pizzas in all of the sandwich shops. They're very easy to make at home though, and are great ways of getting rid of little bits of whatever you have to hand, and leftovers you might have floating around your refrigerator that need using up.
Kids LOVE making and eating them too! They can choose their own toppings, customized to their own likes and tastes. They're a great slumber party snack for the teens, or perfect for game day as well!
I love to use chopped baby pickled sweet and sour hot cherry peppers and dry cured olives on mine. Oh so yummy! The pesto base makes a nice change from tomato sauce!
*Baguette Pizzas*
Makes 6
Printable Recipe
These can be whatever you want them to be. Dress them up or down. The choice is yours.
3 (12-inch) French Baguettes
1 garlic clove, peeled and halved
green pesto (I use the fresh one from the chiller cabinet in the store or make my own)
Selected toppings: (Any or all)
grated cheddar cheese, grated Parmesan cheese, ham, pepperoni, parma ham, cooked bacon, salami, black and/or green olives,
sun dried tomatoes, sliced mushrooms, sliced red onion,tuna, roasted peppers, pickled hot peppers
Preheat the oven to 220*C/425*F/ gas mark 7. Slice each baguette in half lengthwise through the middle. Place on a baking tray and bake in the oven until they are a bit crisp. Remove from the oven and while warm, rube each baguette half with the cut side of the garlic. Discard the spent garlic.
Spread each toasted half with some pesto and then top with a variety of toppings as desired. Pop back into the oven and roast for 6 to 8 minutes until the cheese is melted and bubbling and the toppings are heated through.
My Pampered Chef party went ever so well last evening. I think everyone had a fabulous time. We got to see some really quality products and to try them out first hand. We got to eat some really delicious food as well . . . "FAT Free" Yorkshire puddings, baked in the Pampered Chef stone ware muffin tin. They were enormous and crispy and oh so delicious. It was hard to believe that they were fat free, but it's true! Fat free Yorkies! I've been waiting all my life for these! There was a fabulous Hot Broccoli dip and some really tasty Rolo Tarts as well. If you were unable to attend and were wanting to order anything, you still have time to do so.
The party page for my party doesn't close until tomorrow and you can visit my party page and place an order online. Don't forget anyone who places an order online will be put into a draw for a five card selection of my own personally designed and handmade Greeting Cards (Your choice), a Pampered Chef Season's Best Cookbook and a Mini Measure All Cup.
You can't lose!
What you have to do:
First hop on over to Julie's page . . . HERE.
Once you are on Julie's Page click on the Shop Online link. Once there, it will tell you that there are two ways to shop, first if you've been invited to a show . . . (This is the one you want)
This is where you have to put my name in the host area:
Marie in the first bit, Rayner in the second bit (make sure you spell it right, with an er not an or or an ar . . . then click . . .
it will then list my show as a hyper link . . . click on the link and shop away. I've only had one online order thus far, so your chance of winning the prizes are quite good!
I have never been to the Outback Steakhouse, but I hear they serve great bread! Served piping hot at the table with small crocks of whipped butter. Soft, sweet and perfectly delicious.
This recipe, which I have adapted from a book by Tiffany Dahle is supposed to be a very similar version. I can't really compare it to the original, never having had that, but I can tell you that it is incredibly delicious!
The closest I have ever come to a restaurant bread experience is the bread that we used to get back in the day when we would go out for supper to the Spaghetti Factory in Calgary, Alberta.
To a green Nova Scotia girl, who had scarcely travelled very far from home, this was a wonder! A bottomless bread basket? Served fresh at the table! Wow! And it was good too!
.JPG "Steakhouse Brown Bread")
This tasty loaf might require a bit more effort than merely sitting down at the table, but the bread machine makes easy work of it to be honest. The end result is a delicious loaf with a fabulous taste and texture!
Soft, sweet, perfection, it goes beautifully with soups and stews. On this occasion I enjoyed it with a bowl of that hot chowder I made the other day. Oh boy, but was it ever some good!
.JPG "Steakhouse Brown Bread")
I have also enjoyed it just plain on its own, sliced and buttered. And I also enjoyed a chicken salad sandwich made with it. Sublime perfection.
A few nights I enjoyed it toasted and buttered for my evening watching-the-boob tube snack!
Toasted deliciousness!
.JPG "Steakhouse Brown Bread")
As you can see it has a beautiful texture with a nice tight crumb. No air holes per se. Easy to slice into thin (or thick if you prefer) slices.
I dare say you could even do this on the dough cycle and then just take the dough out and continue on to shape, rise and bake it in the conventional way.
The fact is, no matter how you do it, this is a loaf that is meant to be enjoyed!
.JPG "Steakhouse Brown Bread")
WHAT YOU NEED TO MAKE STEAKHOUSE BROWN BREAD
Very simple every day ingredients. This is for a 1 1/2 pound loaf.
- 1 cup (240ml) water
- 3 TBS molasses (in the UK, use 1 1/2 TBS golden syrup and 1 1/2 TBS dark treacle)
- 2 TBS honey
- 1 1/2 TBS canola oil
- 2 cups (280g) bread flour
- 1 cup (140g) whole wheat flour
- 1 TBS vital wheat gluten
- 1 tsp unsweetened cocoa powder (not chocolate drink mix)
- 1 tsp fine sea salt
- 2 tsp bread machine yeast
.JPG "Steakhouse Brown Bread")
I just use regular tap water for my bread. You can certainly use filtered water if you wish or bottled spring water. Just don't use the sparkling version.
Molasses is something which I grew up with, but was very surprised to find when I moved to the UK that it was very difficult to procure there. Back home it was usually on the supper table every night!
.JPG "Steakhouse Brown Bread")
If you are in the UK and cannot find molasses, I found an excellent substitution for it was to mix together equal parts of golden syrup and dark treacle.
Dark treacle, whilst very similar to molasses appearance wise, has a very strong flavor which makes it unsuitable to use in baked goods such as this without diluting it a bit. Golden syrup does this perfectly.
.JPG "Steakhouse Brown Bread")
Point in fact, when I first moved to the UK, I made Elizabeth's Gingersnaps for my friends at a get together using dark treacle instead of molasses. Totally inedible.
It was a darn shame actually because my MIL Elizabeth makes the best gingersnaps on the planet! And my friends were left with the initial impression that I didn't know how to bake. Be it noted that I was able to redeem myself on future occasions!
.JPG "Steakhouse Brown Bread")
Vital Wheat Gluten (not to be confused with Vital Wheat Gluten Flour) is not totally necessary, but it does make for a better loaf. It helps your bread to rise to a higher loaf with a nicer texture than you can get without using it.
The cocoa powder does not flavor the loaf, instead it helps to give it a darker color than you loaf might have had without it.
Altogether this is a beautiful loaf of bread. I highly recommend enjoying it with some whipped honey butter! This is a bread with a lovely texture and is utterly delicious!
I have enjoyed it buttered with a hot bowl of chowder as well as sliced, toasted and buttered and both ways it brought me immense eating pleasure!
.JPG "Steakhouse Brown Bread")
HOW TO MAKE STEAKHOUSE BROWN BREAD
Making bread in your bread machine is such an easy thing to do. You can almost do it with your eyes closed and success is ensured so long as you follow the instructions recommended by the manufacturer as per your model of bread machine.
- Place all of the ingredients into the bread machine according to the manufacturers instructions.
- Bake on Basic bread, medium sized loaf, light crust.
- Remove from the pan as soon as it is baked, tipping it onto a wire rack to cool.
- Enjoy!
.JPG "Steakhouse Brown Bread")
Some other bread machine loaves which you might enjoy are:
BASIC RUSTIC LOAF - This is the perfect loaf of bread for every day, with a beautiful texture and crust. The time taken is variable according to your own bread machine.
BUTTERMILK WHOLE WHEAT BREAD - This is a recipe for the bread machine that makes an absolutely beautiful loaf of bread. Of all the loaves I have made thus far, it is my favorite. Moist from buttermilk and sweetened with maple syrup.
Steakhouse Brown Bread
Yield: 1 (1 1/2 lb.) loaf
I am in love with this brown bread. It is delicious and fabulous serve with soups, stews, chili, etc. Also really great on its own spread simply with butter, or toasted! Adapted from the Ultimate Bread Machine Cookbook.
Ingredients
- 1 cup (240ml) water
- 3 TBS molasses (in the UK, use 1 1/2 TBS golden syrup and 1 1/2 TBS dark treacle)
- 2 TBS honey
- 1 1/2 TBS canola oil
- 2 cups (280g) bread flour
- 1 cup (140g) whole wheat flour
- 1 TBS vital wheat gluten
- 1 tsp unsweetened cocoa powder (not chocolate drink mix)
- 1 tsp fine sea salt
- 2 tsp bread machine yeast
Instructions
- Place all of the ingredients into the bread machine according to the manufacturers instructions.
- Bake on Basic bread, medium sized loaf, light crust.
- Remove from the pan as soon as it is baked, tipping it onto a wire rack to cool.
- Enjoy!
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I just love sandwiches . . . and I'm not alone in that either. The British all love sandwiches! They're a big business over here. They're sold in all the shops, convenience stores, grocery shops, coffee shops etc. Of course if you hadn't guessed already . . . Sarnie is another name for sandwich!
Makes it sound like something quite exotic doesn't it?
One of my favourite places to buy a ready made sarnie is in M&S. Their sandwiches are the best. The bread is always fresh and the filling generous, and spread to the edge . . . not like some of the cheaper places where you get a dollop of filling in the middle of two slices of dry bread . . . with more bread than filling! Ugh! Nasty.
I was quite suprised when I moved over here to the UK at the different varieties of sandwiches that were on offer as well. Cheese and onion . . . delicious! Cheese and tomato . . . likewise! There's salad sandwiches, sandwiches made with crab, or prawns or tuna. Tuna and Cucumber seems to be quite popular. As is Tuna and Sweetcorn.
Then there are Egg & Cress, Coronation Chicken, Corned Beef (made with tinned corned Beef, which is actually quite nice), and a host of others . . . too many to list here I think, but you get the idea, I'm sure!
Anyways, the point of all of this is that I made Todd and myself a couple of very tasty sandwiches for our lunch one day at the weekend. In my quest to cut back a bit, I made them open faced sandwiches, so only half the bread.
I added some sliced ham, sliced turkey, half fat swiss cheese, lettuce, a delicious homemade dressing . . . kind of tangy and yet at the same time a bit sweet . . . some sliced egg, tomato and . . . naughty but nice crisply cooked streaky bacon. (Really nice . . . dry cured and unsmoked is my choice!)
A gal can't be 100% good all of the time can she?? I thought not!!
*Dressed Club Salad Sarnie*
Serves 2
Printable Recipe
An open faced, knife and forker! Delicious! (Easily upped or downed to serve more or less people.)
2 slices sour dough bread
2 slices of baked deli ham
2 slices of Leerdammer cheese (Swiss type of cheese, I use the low fat one)
2 slices of deli turkey
1 cup of shredded cos lettuce (Romaine)
1 hard boiled egg, sliced
1 tomato, sliced
4 slices of streaky bacon, rind removed and cooked crisp
For the dressing:
1 heaped dessert spoon of low fat mayonnaise
1 tsp of tomato ketchup
1 tsp white vinegar
1/2 tsp caster sugar
1/2 tsp of chopped sweet pickle
1/2 tsp of finely grated onion
pinch of salt and black pepper
Whisk together the dressing ingredients in a small bowl. Set aside.
Lay one slice of bread onto each of two plates. Top each with 1 slice of ham. Top the ham with the cheese. Top the cheese with the turkey. Divide the lettuce between the two and drizzle each with half of the dressing. Top each with half of the sliced egg, sliced tomato and two slices of bacon criss crossed. Serve immediately. Pass the knives and forks!
I had a real craving for pasta today and so I decided to cook myself up a mess of noodles and cabbage.
This was a dish I used to cook often for my family when they were growing up. Sometimes we had it as a side dish along with pork chops . . . and sometimes it was the whole dish, served with sour cream and lotsa cheese.
It was a real favourite of everyone. I always made a double batch because the leftovers were always fabulous the day after heated up in a little bit of butter in a hot skillet. The noodles got some brown scrummy bits and it was just wonderful. We liked fried leftover spag bol too.
Todd is not a fan of pasta anything, (as you know only too well), so it's something that I only rarely indulge in these days. I love this recipe because I always, always have what I need to make it in the cupboard. It's quick and it's easy.
You don't have to use white cabbage all the time. Today I had a small head of dark Green Savoy Cabbage and so I used that. I just cooked the cabbage for a shorter time than the white cabbage, and as you can clearly see it gave a nice bright green colour to the dish. Very pretty.
I also added a bit of zip with a light drizzle of cooks&Co Olive Oil with Chillies which I was sent to try out the other day. (Remember the grapeseed oil that I used the other day to make that Treacle Gingerbread Loaf that was so nice?? Same company!)It added a wonderful kick to the dish. Hot chillies are added to this olive oil to help to create a classic condiment for pizza's, pasta dishes, dressings sauces and grilled meats. I really thought it added a lovely depth of flavour. This is great olive oil . . . and a little drizzle goes a long way!
In any case, Todd sat there enjoying his ham sandwich and I sat there enjoying my bowl of Noodles and Cabbage. Everybody was content and happy. ☺ Just as it should be.
*Noodles and Cabbage*
Serves 4
Printable Recipe
This is a lovely dish that goes well with most meats, and I have even been known to eat a big plate of it all on it's own. My family always used to love it when I made this. I most often use flat egg noodles such as Fettuccini, but Tagliatele and Farfelle works really well also. I don't think that it is suited to the rounder types of pasta. You can top it with sour cream if you like, but we have always loved to have ours with a dusting of freshly grated Parmesan Cheese.
2 cups egg noodles, or other pasta
(Uncooked)
1/4 cup butter
1 large onion, peled and thinly sliced
1 small head of white cabbage, quartered, core trimmed away, and thinly sliced
2 tsp brown sugar
sea salt and freshly ground black pepper to taste
Sour Cream or freshly grated Parmesan Cheese for serving (optional)
Bring a large pot of lightly salted water to the boil. Add the noodles and cook according to the package directions. When done, drain well, rinse in warm water and then keep warm until they are needed. (Tossing them with just a touch of vegetable oil helps to keep them from sticking together.)
Heat a large skillet over medium high heat. Add the butter and once it is foaming add the onion. Cook, stirring until the onion begins to soften. Add the cabbage and sprinkle it all with the brown sugar. Cook, stirring and tossing until the cabbage begins to wilt and brown in a few placed, and the onion and cabbage are well mixed together.
Turn the heat to low, pop a lid on top, and cook for five to ten minutes, giving it a stir every few minutes, until the cabbage and onion are nicely softened and beginning to caramelize a bit. Remove the lid and toss in the noodles, mixing all together well. Heat through and season to taste with some salt and black pepper. Serve hot with a dollop of sour cream on top of a light dusting of Parmesan Cheese. Delicious!!
Cooking in The Cottage today, Cheater's Apple and Cherry Crumble.
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