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 have a bread machine and I have to say I make good use of it. I bake myself one or two loaves of bread in my machine just about every week. Sometimes if I am invited out for supper I will bake a loaf of bread to take with me as a Hostess gift. I can assure you it is always very welcome!
For years and years I struggled with baking a decent loaf of bread from scratch. My ex husband used to make beautiful bread for the family when my children were growing up. With five children we went through a LOT of bread!
He used to make the kitchen table dance across the floor when he was kneading it. Bread making day was always a really popular day in our home. I think the first loaf always got inhaled as soon as it came out of the oven. He would make at least a dozen loaves every week and they all got eaten.
Nobody minded taking homemade bread sandwiches to school either. Yes. It was that good. It was his mother's recipe and a bread he had grown up with. Good. Good. Good.
I was only ever very good at producing door stops. Heavy leaden door stops. It was not until I purchased a bread machine that I started producing really good bread.
My friend Jo inspired me to get one when I was in the UK. I bought for myself a Panasonic bread machine, which is what she had. I can tell you I wore the first one out and had to buy a new one after 18 years of almost daily use. And then I had to leave that one behind when I moved back to Canada in 2020.
I hadn't been going to get another one when I moved back to Canada, but after having to eat the bread available in the shops here for about six months, I decided I couldn't stand it any longer. I just had to buy myself a bread machine and I have baking my own bread ever since.
Once again I purchased myself a Panasonic Bread machine. Model # SD-RD 250. It has been serving me well for over 20 years and I expect that this newer one will also serve me very well. I have had no problems with it thus far. It bakes great bread!
As a Canadian I love Maple Syrup. When I first moved over to the UK I brought a 4-liter can of Maple Syrup with me. This was pre 9/11 and I was able to bring it right onto the aircraft. I was not going to live without my Maple Syrup!
Of course it is widely available there now, but when I first got to the UK it was a very rare find indeed. Hence the 4-liter can! My fingers were quite sore from carrying it through three airports, but it was worth all the effort.
This Maple Buttermilk Bread is a truly beautiful loaf of bread. It is slightly sweet from the use of Maple Syrup and has a beautiful tang from the buttermilk. It has a lovely tight crumb as you can see, and a beautiful crisp crust.
I adapted the recipe from a cookbook I have entitled, The Bread Lovers Bread Machine Cookbook, by Beth Hensperger. If you have a bread machine and you don't have this book, I highly recommend it. Every recipe I have baked from it is exceptional!
WHAT YOU NEED TO MAKE MAPLE BUTTERMILK BREAD
There is nothing complicated here.
- 2 1/4 tsp bread machine yeast (1 3/4 tsp SAF yeast)
- 3 cups (420g) strong bread flour
- 1/3 cup (82g) buttermilk powder
- 1 TBS vital wheat gluten
- 1 1/2 tsp salt
- 3 TBS maple syrup
- 1 1/2 TBS melted butter
- 1 cup plus 1 TBS cold water (240ml plus 1 TBS)
I am not sure what SAF yeast is. I just always use bread machine yeast. It serves me quite well.
If you cannot find buttermilk powder (I buy mine on Amazon) feel free to replace the water and dry buttermilk powder in the recipe with regular liquid buttermilk. In this case you will need 1 cup plus 1 TBS of buttermilk (240ml plus 1 TBS).
Vital Wheat Gluten is a product that helps to boost the protein content of the bread. It is not absolutely essential, but it does make a much nicer loaf. I buy mine again on Amazon. I store it in the freezer so it will last longer.
Simply follow the instructions for a basic loaf of bread as per your particular model of bread machine.
- Place all of the ingredients into your bread machine according to your bread machine's manufacturers instructions. (Mine puts the dry first and wet last.)
- Set the crust on medium and the program to basic. Press start.
- As soon as the bake cycle ends, remove the bread from the pan and place onto a rack to cool to room temperature prior to slicing.
- Store in an airtight bag or container. You can also freeze it.
HINTS AND TIPS FOR MAKING THE BEST BREAD IN THE BREAD MACHINE
Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread.
1. Measure by weight and not volume. Weight is a much more precise way to measure. You can't go wrong. I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way.
2. Bread machine loaves work best with bread flour. Bread flour can also be labeled "Best for Bread" or "High Gluten flour."
3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.
4. Measure very carefully. If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center. If you add too much flour, you will end up with a dense, hard heavy ball.
5. I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.)
This truly is a beautiful loaf of bread. A new favorite here. I used some today to make my favorite grilled cheese sandwich to serve with a cup of hot tomato soup. Is there anything more comforting than tomato soup and a grilled cheese? I think not!! This is the ultimate comfort food meal!!
This bread made an excellent grilled cheese. Yes, I am a total glutton. I like to melt a pat of butter on the top of my tomato soup. It has been ever so!
BREAD MACHINE PARKER HOUSE ROLLS - These are beautiful rolls and well deserving of being served at your holiday meal, or at any meal for that matter. Using the Bread Machine makes them quick and very simple to make.
BUTTERMILK WHOLEWHEAT BREAD - With a mixture of both whole wheat and white bread flours, and sweetened with maple syrup. Then there is the addition of buttermilk. Together these things make for a really delicious wholesome loaf of bread.
Yield: 1 medium loaf
Maple Buttermilk Bread
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
This is a basic white bread recipe that is a delicious combination of the sweetness of Maple syrup and tangy buttermilk. It makes for lovely sandwiches and toast.
Ingredients
- 2 1/4 tsp bread machine yeast (1 3/4 tsp SAF yeast)
- 3 cups (420g) strong bread flour
- 1/3 cup (82g) buttermilk powder
- 1 TBS vital wheat gluten
- 1 1/2 tsp salt
- 3 TBS maple syrup
- 1 1/2 TBS melted butter
- 1 cup plus 1 TBS cold water (240ml plus 1 TBS)
Instructions
- Place all of the ingredients into your bread machine according to your bread machine's manufacturers instructions. (Mine puts the dry first and wet last.)
- Set the crust on medium and the program to basic. Press start.
- As soon as the bake cycle ends, remove the bread from the pan and place onto a rack to cool to room temperature prior to slicing.
- Store in an airtight bag or container.
Thank you so much for visiting! Do come again!
I am a sandwich lover. I am with the Brits on this one. I have never met a sandwich I didn't like and enjoy. Over in the U.K. they have whole shops dedicated to sandwiches. The British love their sandwiches.
They are also huge fans of the burger. I am not so fussed over regular burgers, but if its a turkey burger or a chicken burger, I am all in!
I am really fond of a good BLT (Bacon Lettuce and Tomato) sandwich. Today I decided to take that idea and combine it with a grilled chicken burger, not a ground chicken burger, but a grilled chicken breast burger.
So what you have here is a toasted brioche bun topped with a BBQ spice grilled chicken breast, crispy bacon, sliced tomato and an arugula baby spinach leaf topping.
I also created a lush garlic and chive aioli mayo dressing, and I cooked some tasty sweet potato wedges on the side for a complete meal.
I like to make my own spices and rubs if I can. This is one that I found here and adapted for use in my own kitchen. One of the reasons I like to make my own rather than buy already made blends is that I can control what goes into them. No msg or preservatives.
HOMEMADE BBQ SEASONING
1/4 cup (48g) maple sugar or (50g) granulated sugar
(I don't recommend using brown sugar as the moisture in it
will cause the mixture to clump)
2 TBS smoked paprika
1 TBS garlic powder (not salt)
1 TBS onion powder (not salt)
1 TBS dry ground mustard powder
2 tsp chili powder
1-1/2 tsp thyme dried
1-1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp cayenne
1 TBS Kosher salt (optional)
HOW TO MAKE BBQ CHICKEN BLT'S
I used some of this tasty rub on my sweet potato wedges as well. I find that sweet potato wedges and fries can get a bit soggy for some reason, so today I tried adding some fine dry bread crumbs to the spice mixture I coated them in prior to roasting.
It helped to keep them somewhat crisp, but I am not sure if there is any way that you are every going to get them totally crisp in the home. In any case they were delicious, especially dipped in some of that aioli mayo!
WHAT YOU NEED TO MAKE BBQ CHICKEN BLT'S
It does look like a long list of ingredients, and it is, but these go together very quickly and are fabulously tasty. There is more than one component to the recipe. You have the fries, the burgers and the garlic mayo. You can be enjoying them in about half an hour's time. You, of course, don't need to do the wedges or the garlic mayo if you don't want to.
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Use the smoothest sweet potatoes that you can. I try to buy medium sized potatoes with an almost egg shape. These make wedges that are all basically the same size.
I used dry Italian bread crumbs, but you can use any fine dry bread crumbs, or leave them out altogether if you wish. I do recommend that you use them however!
I like to use a bun that is not totally fresh. That way they don't fall apart as easily when you are eating your burger. Toasting the cut sides briefly in the oven does freshen them up.
I like the baby arugula (rocket) and spinach mix. It is fresh and crisp and green. The arugula adds a nice hint of heat.
These really go together very quickly and are very simple and easy to make. Why pay a fortune for a sandwich like this in a restaurant when you can make a much tastier one at home yourself!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet. Roast in the preheated oven for 25 minutes.
Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
Whisk together the mayonnaise with the garlic and the chopped chives. Set aside. Slice the tomato into four thick slices. Toast your buns.
Cut each chicken breast in half horizontally to make two thinner pieces. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
This was a really delicious and satisfying sandwich. The addition of the sweet potato wedges turned it into a full meal. You can of course not bother with them, or use a ready made frozen variety.
If you are not overly fond of the flavor of garlic, then use only half a clove in the garlic mayo, or leave it out altogether!
If you are looking for something simple to cook for your honey for supper tonight, you can't really go wrong with one of these!
If you are fond of the burger or the hot sandwich, you might also enjoy these!
HERBED TURKEY BURGERS - Ground turkey flavored with parsley, sage, rosemary and thyme. Two thin patties sandwiched together with a pat of butter in the middle to keep them nice and moist. Grilled to perfection, topped with cheese and served with all of your favorite burger toppings!
HONEY HOT CHICKEN BURGERS - Pounded chicken breasts with a buttermilk coating, baked until crispy. A mix of honey, spice and buttery is brushed on the finished pieces of chicken as a lovely finishing touch. Served in toasted buns with shredded lettuce and crisp bacon! So delicious!
Yield: 2
BBQ Chicken BLT's
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A beautiful sandwich, simple to make with all the elements of a BLT. Spicy sweet potatoes are served on the side. A complete meal for two!
Ingredients
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
- Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet.
- Roast in the preheated oven for 25 minutes.
- Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
- Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
- Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
- Whisk together the mayonnaise with the garlic and the chopped chives. Set aside.
- Slice the tomato into four thick slices.
- Toast your buns.
- Cut each chicken breast in half horizontally. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
- Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
Thanks so much for visiting. Do come again!
When my children were growing up, one thing which I used to make frequently for them for breakfast on Saturday's was pancakes. They loved them.
When I was a child we only ever got pancakes once a year. On Shrove Tuesday. And always for supper, never breakfast.
We never got pancakes at any other time. I guess my children were spoiled a bit in comparison because I used to make them pancakes often, and always always when they had a guest come to stay overnight. It was a bit of a sleepover breakfast tradition.
I do confess that I also indulged in the pancake breakfasts. I love pancakes after all. I still crave them from time to time, but I don't always want to be making a full recipe of them just for me. I know I could freeze the extras, but I only have so much room in the freezer.
I discovered this recipe for Fluffy Pancakes for One over on a blog called One Dish Kitchen. I decided to give it a go and adapted it for use on this page. I added Metric measurements for the UK, and left out the vanilla.
.JPG "Easy Pancakes for One")
Call me pedantic, but I didn't think that vanilla belonged in plain pancakes. If you are going to add something to them like chocolate chips or fruit, maybe. But plain pancakes, vanilla is a no no for me.
I think vanilla is one of those flavorings that is highly overused. When you make a basic Victoria Sandwich Cake no flavoring is used at all. All you taste is butter, sugar and eggs. I can promise you it is quite delightfully delicious.
There are some variations that will add vanilla, but the basic version does not.
.JPG "Easy Pancakes for One")
I never saw myself as being a purist at heart, but I guess I can be one when it comes to certain things and one of those things just happens to be the flagrant use of vanilla!
Don't get me wrong I love vanilla. Just not in simple easy fluffy plain pancakes. They get enough flavor from the butter and then the syrup you pour over top when you go to eat them. Nothing else is needed. And as you can probably tell I love my butter and my syrup. 😋
.JPG "Easy Pancakes for One")
WHAT YOU NEED TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
What I love about this recipe is that it uses all natural, pure ingredients. Nothing artificial here and you don't have to rely on having a mix. These are pure and simple.
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
.JPG "Easy Pancakes for One")
I have started using unbleached flour in all of my cooking and baking. I don't want to be eating something that has to be bleached to whiten it. I would rather have it natural.
I also like to use free range eggs. In the summer months we buy them from a farmer who is just down the road from where I live. I do not support an inhumane industry such as the one which produces eggs from caged hens.
You have to pick your battles in life and that is one of mine. My first husband came from a farming family. They had battery hens. It is an appalling industry. I don't mind paying a bit more when it comes to eggs.
.JPG "Easy Pancakes for One")
I also use organic, unbleached sugar. I buy it in a huge bag from Costco. Again, I like to use as natural and unrefined a product as I can. In the U.K I used to buy only natural sugar and it was readily available in all the shops.
I also loved to use Muscovado sugar rather than brown sugar. Again, it was more natural, but that has nothing to do with pancakes! Just my fussiness!
I also don't bother for the most part with having two kinds of butter in my kitchen. I buy lightly salted and I use it for everything. (Boy, do I miss European butter.)
.JPG "Easy Pancakes for One")
HOW TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
Nothing is really simpler than making pancakes so long as you follow a few rules.
Pancake batter goes together much the same as a muffin batter does. Mix together your dry ingredients in a bowl. Mix your wet ingredients separately and then add the wet to the dry and lightly combine.
One don't overmix your batter. As with all quick breads (and pancakes are considered a quick bread), overmixing produces a rubbery finish. Use a light touch and just mix the batter until no dry streaks remain. A few lumps are a.o.k.
.JPG "Easy Pancakes for One")
Two, don't be in a rush. Heat your pan too high and your pancakes will be burnt on the outside and raw in the middle. Use a medium heat and don't flip your pancake until the surface is covered with tiny bubbles. By then it should be golden brown on the bottom side and you can flip it over.
You can keep the pancakes warm while you finish using up all the batter in a low oven.
I have heard it said that the first pancake is always hit and miss. I don't believe that. There is no reason why your first pancake and your second pancake and your third and so on can't all be perfect!
.JPG "Easy Pancakes for One")
This really is a great basic recipe and can be a jumping off point for you to use your imagination and try out different kinds.
If you want chocolate chip pancakes, by all means throw in a dash of vanilla and a small handful of chocolate chips.
If you want blueberry pancakes, try adding some finely grated lemon zest and a small handful of berries. I actually find it easier and better to add the berries while I am cooking the pancakes. Just sprinkle a few over top before the flip while the batter is still fairly wet and not many bubbles have formed.
.JPG "Easy Pancakes for One")
With Pancake day coming up (Shrove Tuesday on the 21st of February) here are some more Pancake recipes that you might also enjoy!
WORLD'S BEST SILVER DOLLAR PANCAKES - My children always loved it when I made these. The size of a silver dollar they loved being able to fit a whole one in their mouth. They are tender and fluffy and oh so tasty!
BLUEBERRY BUTTERMILK PANCAKES - These are incredibly light and fluffy and stay light and fluffy. Some pancakes fall after they sit. These don't. They are the best blueberry pancakes in my humble opinion.
Yield: 1
Easy Pancakes for One
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Light, soft and fluffy pancakes. These delicious pancakes go together very quickly and are perfectly sized to please just one person! All natural!
Ingredients
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
Instructions
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the milk, egg and melted butter together in another bowl.
- Make a well in the dry ingredients and add the wet ingredients. Stir together with a fork just to combine. A few lumps are okay. If you think the batter is too thick you can add a bit more milk.
- Heat a large non-stick skillet or griddle pan over medium heat. Rub with a bit of butter.
- Ladle 1/3 of the batter into the pan and rotate the pan to make a pancake.
- Cook over medium heat until the surface of the pancake is covered with bubbles, and the pancake is golden brown on the bottom. Flip over with a spatula and brown the other side.
- Keep warm and repeat to make two more pancakes.
- Serve hot with some butter for spreading and maple syrup for pouring. You can also serve some fruit on the side if you wish. I am particularly fond of peaches.
Notes
If you like blueberry or chocolate chip pancakes, you can easily adapt this recipe to suit. For blueberry pancakes, add a small amount of grated lemon zest to the batter and then sprinkle a few blueberries on top while you are cooking them in the pan.
For chocolate chip pancakes, add 1/2 tsp of vanilla to the batter and stir in 2 TBS of chocolate chips.
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons