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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
I am willing to guarantee that you are going to fall abso-flippingly in love with this simple cake I am sharing here with you today. GUARANTEE!
Not only is it a very simple cake to make, but it has to be one of the moistest, most flavourful cakes you could ever want to eat.
I have adapted the recipe from one I found in the book Clodagh's Kitchen Diaries by Clodagh McKenna.
I was able to purchase a copy of this second hand the other week and the day it arrived I immediately bookmarked this recipe and set out the very next day to bake it. I kid you not.
In her description of the recipe she says: "This, I guarantee, will be one of your favourite recipes in this book. Light, moist and so zingy, it will keep for up to a week in an airtight container."
I would agree with everything she said but am doubtful about the last . . . not that it won't keep in a container for up to a week, but that you will even have any left to store for a week! Seriously!
Yes, it is THAT good!
This is the moistest, most flavourful cake I have ever made.
No flour in it . . . but you can't consider it gluten free because you do need a slice of white bread made into bread crumbs . . . and the gluten would be in that . . .
I used a slice of day old ordinary sandwich bread, about 1/2 inch in thickness. I did not cut off the crusts. I blitzed it into coarse bread crumbs in my food processor.
Once again I used Dorie Greenspan's trick of rubbing citrus zest into sugar to release the flavours and aromas. This cake uses the zest of one large orange and one lemon.
Use unwaxed if you can get them, otherwise scrub them well in soapy water and then dry with a soft cloth prior to zesting.
The citrus sugar gets mixed with the bread crumbs and a quantity of ground almonds . . . I think in North America you might call this almond meal or almond flour.
You will also need a teaspoon of baking powder. Mix that all together well then you simply stir in some vegetable oil that you have beaten together with some eggs.
She didn't specify the size of the eggs that I could find. I used large and they worked out beautifully.
That's it . . . just pour it into the prepared pan and bake . . . it smells really good while it is baking. Like a citrus grove . . .
After baking you make a spicy citrus syrup using the juice of an orange and a lemon, some sugar, a cinnamon stick and a couple of cloves.
This gets soaked into the still warm cake, while its still warm . . . this is the secret to it's moist texture and amazing flavour!
Moroccan Orange Cake
Yield: 8
Light, moist and filled with lovely zingy orange flavours. This is destined to become highly placed in your arsenal of favourite cake recipes! If you can't get unwaxed fruit, simply wash the fruit you have in soapy warm water, scrubbing it gently with a brush. Dry well before using.
ingredients:
- 50g slightly stale white breadcrumbs (1 slice)
- 200g caster sugar (1 cup minus 1 tsp.)
- 1 tsp baking powder
- 100g ground almonds (1 cup plus 3 TBS)
- 200ml sunflower oil (7 fluid ounces)
- 4 large free range eggs
- the finely grated zest of 1 large unwaxed orange
- the finely grated zest of one unwaxed lemon
- Whipped cream or Greek Yogurt to serve
For the citrus syrup:
- the juice of 1 large orange
- the juice of 1 lemon
- 75g caster sugar (1/3 cup, slightly heaped)
- 1 cinnamon stick
- 2 whole cloves
instructions:
How to cook Moroccan Orange Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour an 8 inch round cake tin. Line the bottom with baking paper. (I used a spring form pan.)
- Rub the fruit zests into the sugar with your fingertips until quite fragrant. Stir together with the bread crumbs, ground almonds and sifted baking powder. Whisk the oil together with the eggs. Add all at once to the dry mixture, mixing well together. Pour into the prepared pan.
- Bake in the preheated oven for 45 to 60 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes before turning out onto a wire rack.
- While the cake is baking make the citrus syrup. Put all of the ingredients into a small saucepan. Bring gently to the boil, stirring constantly. Reduce to a simmer and simmer for about 3 minutes at which time the sugar should be completely dissolved and a thickish syrup formed. Discard the cinnamon stick and the whole cloves.
- Poke holes all over the surface of the cake with a toothpick or skewer. Spoon the hot syrup over the cake allowing it to soak in. Spoon any excess syrup back over the cake every now and then until it is all soaked in.
- Cut into wedges to serve along with some whipped cream or Greek yogurt.
She suggest serving it with either whipped cream or thick Greek yogurt.
We had it with yogurt. I had intention only of having one small taste but before I knew it . . .
This is what was staring me in the face. The devil made me do it! OH MY GOODNESS!
I adore Croque Madame Sandwiches. A Croque Monsieur Sandwich is a fried ham & cheese sandwich topped with a layer of bechamel and grilled.
It becomes a Croque Madame when you add a fried egg to the top. Yes . . . not for the weak of heart! I have only ever made them once and they were to die for. You can read about that experience here. So, so, so good!
I like to think that this version is a bit lighter . . . and I can vouch for it being a lot easier! They go together lickety split and make an excellent light supper for two (easily multiplied) along with a salad on the side.
For this recipe I am using medium to small eggs, only because larger eggs would not stay on top without overflowing the crust onto the baking tray.
The base for these delicious and easy pizzas are Deli Kitchen's new Greek Style Flatbreads! Soft, pliable and perfect for these Croque Madame Pizzas! You could also use Naan bread with good results.
I have an excellent recipe for a Yeast Free Naan Bread that would also be excellent for these delicious pizzas.
You are going to love these! They are such a doddle to make. As easy as mixing together a cheese/sour cream topping to spread over the flat breads . . . then layering on pancetta and eggs and baking.
The cheese mixture uses two kinds of cheese . . . strong cheddar and Gruyere, which is a nutty sweet type of Swiss cheese. I love it!
This gets mixed with some sour cream, Dijon mustard and a splash of Worcestershire sauce . . . and then spread onto the flat breads.
On top of that you arrange some thinly sliced pancetta . . . Italian bacon . . . mild and smoky and so tasty. You want to make little cradles/nests to break the eggs into . . .
I used medium eggs today. Normally I use large eggs in all of my cooking, but I felt they would be too large and overflow, and in all truth even the medium ones did a bit, so you might want to go for small eggs.
It doesn't really matter or affect the taste if they do . . . its just a matter of aesthetics.
And that's it! Just pop them into the oven and bake them for about 20 minutes, depending on how well done you like your eggs.
At 20 minutes the yolks were nice and creamy . . . not runny. If you want runny, you might want to do them for less time. Just keep checking.
Altogether these are fabulously tasty! You are sure to fall in love with them. They are great for the weekend when you are wanting something a little bit heartier for breakfast . . .
They also make a great, quick and easy weeknight supper for two. All you need is some salad on the side perhaps.
Look at how nice, rich and golden brown that cheese topping is . . .
I can promise you that it tastes every bit as delicious as it looks. Honestly . . . I could have eaten just that on the flat bread and nothing else!
My husband really, REALLY enjoyed this. He had been outside mowing the grass before the rain started again . . . and had worked up a bit of an appetite!
I love it when he enjoys the things I cook for him. It makes me very happy. It also makes him happy as well! He doesn't normally like pizza, but this kind . . . he does!
Yield: 2
Croque Madame Pizzas
A recipe I adapted to serve two people. This makes a fabulous supper with some salad on the side!
ingredients:
- 2 Greek Style Soft Flatbreads
- 4 medium free range eggs
- 8 thin rashers of pancetta or streaky bacon
- 30g grated strong cheddar cheese (1/4 cup)
- 30g grated Gruyere Cheese (1/4 cup)
- 60g dairy sour cream (1/4 cup)
- 1 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- salt and black pepper to taste
instructions:
How to cook Croque Madame Pizzas
- Preheat the oven to 220*C/425*F/gas mark 7. Line a baking tray with baking paper and place the two flatbreads onto it.
- Stir together both cheeses, the sour cream, mustard, and Worcestershire sauce to combine well. Divide evenly and spread onto one side of each flat bread. Top each
- Using the slices of Pancetta, arrange them on the top of the cheese mixture on each flat bread so as to make two circles with an open space in the middle to hold the egg. Carefully crack one egg into each so that it is contained.
- Bake in the preheated oven until the cheese is golden and the egg is just cooked. Season with salt and black pepper to serve.
An added bonus is the smell of the pancetta cooking while the pizzas bake. Oh so yummy.
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!
Over here for the last few weeks a certain fast food place has been having their annual Tastes of America promotion.
We popped in last week and ordered the Alabama Chicken sandwich with a smoky white BBQ sauce, bacon, cheese and onion crisps.
There was also lettuce and the bun was supposed to be a cornbread style bun.
To say I was slightly disappointed is to say the least. I will say no more.
I came away thinking I could make a far better chicken burger at home and today (Saturday as I write this) I did just that.
It wasn't quite a copycat. I infused ours with Tex Mex Flavours . . . but it was still a chicken burger and it was mighty tasty if I don't say so myself.
Chicken Burgers and Tex Mex are two of my favourite things. Why not combine the two!
I don't think a chicken burger is all that hard to get wrong. Why is it so often it is done so very poorly???
I hate that when I eat out, more often than not, I am disappointed by food which fails to deliver what it promises.
I am probably eating in the wrong places. That's the truth of it and what it boils down to.
I have a connoisseurs appetite and a pauper's budget, which is probably the whole problem in a nutshell.
I created a coriander lime mayo to spread on the buns, using chopped fresh coriander, garlic, and some lime juice and zest, with a tiny bit of salt.
This got put into the refrigerator so that the flavours had some time to meld. I also used a low fat mayo.
I also marinated the chicken for a couple of hours.
I pounded two boneless skinless chicken breasts until they were even in size, or as even as I could get them . . .
These were marinated in a mix of beaten egg, oregano, chili powder, hot sauce and a bit of salt.
I used the Green Tabasco sauce for a real Tex Mex Jalapeno flavour . . .
While they were marinating I pulverized tortilla chips in the food processor until they were like fine bread crumbs.
I actually used a mix of cool ranch and lightly salted, but you could use nacho cheese, or whatever tortilla chips you enjoy.
Just make sure that your crumbs are really fine . . .
Take the chicken out of the refrigerator and remove them from the marinade, allowing any excess to drip off, and discarding the marinade. Pat the chicken into the tortilla crumbs and then brown them lightly on both sides.
I finish them off in the oven to make sure they are cooked all the way through, adding some grated pepper Jack to the top so that it melts a bit before removing them.
I served them on toasted whole wheat buns that I spread with that delicious garlicky mayo, along with some shredded lettuce and raw red onion rings for a bit of zip! Tasty tasty!
Yield: 2
Spicy Chicken Burgers with Coriander Lime Mayo
Spicy chicken cutlets on a toasted bun with a delicious garlic, coriander and lime mayonnaise dressing. A garnish of shredded lettuce and sliced red onion bring additional flavour and crunch. Do note that the chicken needs to marinate for 2 hours prior to cooking.
ingredients:
For the Mayo:
- 55g low fat real mayonnaise (1/4 cup)
- 2 TBS chopped fresh coriander (cilantro)
- 1 tsp lime juice
- 1/2 tsp lime zest
- 1 small clove of garlic, peeled and minced
For the Burgers:
- 2 free range organic chicken breast fillets
- 1 small free range egg, lightly beaten
- 1 1/2 TBS Tabasco sauce
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/2 tsp mild chili powder
- 65g tortilla chips, pulverised (3 cups before pulverising)
- 2 TBS light olive oil
- 2 TBS grated pepper jack cheese
To serve:
- shredded lettuce
- red onion rings (raw)
- toasted whole wheat burger buns
instructions:
How to cook Spicy Chicken Burgers with Coriander Lime Mayo
- Take your chicken breast fillets and pound them out to an even layer. Prick them all over with a fork. Put them into a container along with the egg, hot sauce, oregano, chili powder and salt. Cover and shake to coat. Place into the refrigerator for 2 hours. (You can also use the milder Green Jalapeno Tabasco sauce if you want.)
- To make the mayonnaise, combine all of the ingredients well, then cover and refrigerate until you are ready to serve.
- Make sure your tortilla chips are really pulverised and fine for the chicken burgers. I do this in my food processor. Place the finely ground chips into a shallow dish.
- Working with one piece of chicken at a time., remove the chicken from the marinade, allowing any excess to drip off. Coat completely in the ground tortilla chips. Repeat until both are well coated.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have a small baking tray ready.
- Heat the oil in a non-stick skillet. Add the chicken breasts and cook for about 3 minutes per side. Place them onto the baking tray. Bake in the oven for about 15 to 20 minutes, until cooked through and the juices run clear. Sprinkle the top of each with 1 TBS of the pepper jack about 5 minutes before finishing so that it melts.
- Split the burger buns and toast on the cut sides under the grill. Spread the tops and bottoms of each with the mayonnaise. Place the bottoms on serving plates. Top with some shredded lettuce and onion rings. Place the chicken burgers on top. Finally place the toasted bun tops over all. Serve immediately.
- We had some leftover coleslaw vinaigrette from the other day with this along with some oven chips.
NOTES:
Note - if you wish to serve more people simply double the ingredients.
I was really, really pleased with how these turned out. I was a tiny bit worried that the tortilla chips would be too crisp, but they were perfect. I think the key is to really grind them small, almost to a powder. We enjoyed them with some oven chips and some leftover coleslaw vinaigrette!
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.
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.
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