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
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!
Oh boy, I can't believe how lazy I get sometimes. Yes, even I have days when I can't be asked to cook or I am too busy to cook and those are the days when a recipe like this one comes in really handy!
Its great for those lazy nights . . . for the too hot to cook nights . . . for the busier than a hen hauling wood nights . . .
Its also quite economical and quick, oh and did I mention that its delicious? Well it is all of those things and more, much more!
I have never had a real cheese steak sandwich, I hasten to add. Never even been close to Philadelphia, but I know what I like to eat and these I like to eat.
Its as easy as softening some onions, mushrooms and green bell peppers in a pan, adding some stock and cooked steak slices . . .
Pile that onto toasted hoagie buns that you have slathered with creamy horseradish sauce, top with some cheese and dinner is served!
It could not be easier. I have given quantities for two people, but you can easily multiply the amounts to serve more than two people.
I use a combination of Edam and Gouda cheeses because they melt really easily, but you could use whatever cheese you fancy. Fontina would be good actually.
For the beef stock I use the little gel stock packs you can get over here from the people at Knorr. I like the rich beef ones. They have lots of flavour, and a rich dark colour!
*Quick & Easy Cheese Steak Sandwiches*
Serves 21 small green bell pepper, trimmed and cut into strips
2 TBS creamy horseradish sauce
2 hoagie buns 
If you can't get refrigerated cooked Steak slices you could also use sliced deli roast beef, cut into strips. Either way it is delicious. I really hope you will add these to your summer/weekday/lazyday meal repertoire! Bon Appetit!
I found myself with half a loaf of stale white bread this week. I had bought it to make sandwiches with the other day and it didn't get all used up. I don't like waste so I thought I would make one of Todd's favourite desserts. Bread and Butter Pudding. He doesn't get it very often because most of the time we use whole wheat bread with a bit of rye in it and that doesn't translate very well into a bread and butter pudding. Although having said that I have never really tried. Food for thought there folks, food for thought . . .
I think Bread and Butter Pudding has to be one of the easiest puddings to make. If you can butter bread, you can make bread and butter pudding!
You want your bread to be quite stale. (NOT moldy.) If it is a tiny bit dry, so much the better. That allows it to soak up the custard better.
Of course you can make it just with slices of buttered bread, but why not add something special and make it with buttered jam sandwiches . . . apricot jam sandwiches!!
Having said that any jam would work. Strawberry. Raspberry. Black currant. Blueberry. Cherry. Apricot is especially fine however, plus you have the added bonus of it not dying your pudding an un-godly freakish grey colour.
Other than the setting time for the custard to soak into the bread, it goes together really quickly and is delicious served slightly warm with lashings of double cream. Rich. Delicious. The perfect pud to spoil a husband with on a rainy day.
*Apricot Bread & Butter Pudding*
Serves 4
Serves 4
A delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.
2 TBS softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread (stale is best)
good quality apricot jam
the grated zest of one lemon
330ml whole milk (1 1/3 cup)
60ml double cream (1/4 cup)
2 large free range eggs
30g caster sugar (2 1/2 TBS)
freshly grated nutmeg
demerara sugar for sprinkling
Butter a 2 pint pie dish with butter. Set aside. Preheat the oven to 180*C/350*F/Gas mark 4.
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some apricot jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
You know, I really believe that it is the simple things in life which bring us the most joy, don't you? Bon Appetit!
Note - I did dust it with a bit of icing sugar for photography purposes. Its not really necessary to do that.
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!
We had a lovely weekend weatherwise last weekend. Salad weather. Well, I thought it was salad weather anyways. Todd was not so sure! It was nice to have drier, sunnier days however, and to me that spells Salad weather! I do love my comfort food in the Winter, but long about this time of year I start to craving salads!
This simple and easy to make salad encompasses all of the things you love about the classic BLT Sandwich.
With lovely chunks of ripe tomato, bits of crisp bacon, and crunchy romaine lettuce, chopped red onion, all mixed with some cooked pasta and a fabulous punchy lemon mayo dressing. Some crunchy croutons (I used bacon flavoured ones this time) are it's crowning touch!
*BLT Salad*
Serves 8
black pepper to taste
100g of dry pasta shapes (3/4 cup)
1 (20g) pack of crisp bread croutons ( about 1/2 cup)
Note - If you wish to make this ahead, leave out the lettuce and the croutons until just prior to serving. Bon Appetit!
I just love, love, LOVE the traditional recipes of the UK. All those years I spent ensconced in Enid Blyton books, drooling and dreaming over what sounded like exotic foods . . . well, those dreams and imaginations have come true for me since I arrived in the UK.
I had the opportunity to go to Costco the other day with a friend and I stocked up on All Beef Hot Dogs. I love hotdogs, and I really like the all beef ones.
The only place you can get all beef hot dogs over here in the UK is at Costco, so when I get the chance to go, I stock up on them and bang them into the freezer. Their dogs are really good and have no fillers and a nice crisp skin.
I know that hotdogs are not the healthiest thing you could be eating, but every now and again, a bit of what you really enjoy does a person the world of good!
My mother made the best hotdogs in the world. She had a waffle/grill iron that you could use either as a grill or a waffle maker. Every Friday night she would fire up the grill plates in prep for Friday night hotdog night.
She didn't use quality dogs, just Larsens and they were not my favourite things . . . ordinarily, but her treatment with them made even a Larsen's hotdog taste good.
First off the buns would be buttered on the outsides and then toasted in the grill. She did this just like a grilled cheese sandwich.
They ended up all buttery and toasty on the surface, but still hot and steamy soft inside . . . delicious!
The weiners/franks would be split down the length almost all the way through so that they opened up like a book.
These would be placed cut side down onto the grill and then it would be shut and they would grill until golden brown on both sides.
If you have never tasted a weiner/frank that has been toasted in just this manner you have been missing out on something really special . . . they are quite simply wonderful. That was her secret.
Just the split weiners and the toasted buns. We added our own toppings. I like mustard and relish and have never ever been able to abide tomato catsup on any kind of bread! Its just one of my quirks!
I don't have a fancy grill/press. I did have a lovely cuisineart one, but it stopped working after using it a couple of times and I have never bothered to replace it.
Too expensive. I make do with my Pampered Chef grill pan and a baking sheet and some heavy weights. They get the job done.
The other day I added cheese which melted down over those toasty franks gilding them to perfection . . . I served them with sweet potato fries and we were in hot dog heaven.
I confess . . . I had one of the leftovers reheated in the microwave for breakfast the next morning and I was one very happy gluttonous camper!
*Grilled Cheese Dogs*
Serves 6
softened butter for spreading
6 frankfurters
You know it really is the simple things in life which bring me the most pleasure! Bon Appetit!
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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