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 was recently challenged to use Soy Sauce in a unique way by the Kikkoman people. They sent me three bottles of sauce . . . their regular Soy Sauce, their Teriyaki Sauce and the Low Salt Soy Sauce. I do admit I am a great fan of their sauces.
I think their Soy Sauce is the best ever and I am being totally up front and honest when I say that. It's naturally brewed, with only four ingredients (soybeans, wheat, salt and water) and has a fabulous flavour and colour.
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
The challenge was to come up with a recipe that was not Oriental in nature . . . hmmm . . . I am awfully fond of using it in stir fries and such . . . and I always like to give my Chinese takeaway a liberal splash of the stuff . . . but . . . could I possibly do it?
Let's see . . . I came up with several . . .
One of my favourite things has always been the Beef Dip Sandwich. This is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat.
Scrummo! I love em!
I also love a good burger . . . who doesn't.
I decided to combine the two, and created a hearty burger served up in toasted French Bread with a beef broth dip.
I used the low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. It turned out to be quite, quite delicious.
Not only was it quite delicious . . . but it was quite simply very easy to execute as well, AND economical too!
Hearty, filling, economical and easy. You just can't get better than that!
*French Dip Burgers*
Serves 4serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed
softened butter
For the Dip:
chopped fresh parsley and sliced dill pickles for garnish (optional)
Place the patties
under the broiler and broil for 5 to 6 minutes per side until nicely
browned and thoroughly cooked, turning once.
Place two halves onto each of four heated
plates along with a small bowl of the dip for each. Garnish with some
sliced dills and chopped parsley if desired. Serve immediately.
The second recipe which I came up with was these delicious appetizer meatballs.
I have seen a lot of recipes for appetizer meatballs through the years which make use of chili sauce and jam, melted together to glaze them.
I created my own sauce for these using honey, tomato ketchup, Worcestershire Sauce, Mustard, horseradish, garlic and . . . Soy sauce! (Natch!)
They're zippy, easy and very tasty if I don't say so myself.
The recipe makes enough for two to three servings, but amounts can be very easily multiplied to make more for a larger crowd. Enjoy!
*Deviled Appetizer Meatballs*
Makes 2 to 3 servings
1 tsp prepared mustard
1 tsp creamed horseradish
1/4 tsp salt
Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a small shallow casserole dish.
Spray a non stick frying pan with some cooking spray and
brown the meatballs carefully on all sides. Place them into the
casserole dish.
Pour all of the ingredients for the sauce into the
frying pan. Bring to the boil and then pour over top of the meatballs
in the dish, turning them to coat them with the sauce.
Bang the dish
into the oven and allow to cook for 15 to 20 minutes until the meatballs
are well glazed and the sauce has thickened nicely. Serve hot.
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
Many thanks to Kikkoman for providing me with these sauces and for coming up with this blogger challenge!
I think I am really rather late climbing onto the Pulled Pork band wagon. I know it's been around for a while . . . but in all truth, until I tasted my son's fabulous sandwiches recently in Canada, I hadn't even been tempted to taste such a thing.
I think it was a consistency thing for me. I am not overly fond of pork that's well done . . . I am not sure why. When my son said he was making pulled pork sandwiches I thought to myself, here we go . . . and thought I would be polite and eat it anyways . . . but guess what?
I fell in love. Simples . . .
Totally and completely in love. In fact I fell so completely and utterly in love I found myself wondering how I had managed to get this far in life without having tasted one!
Of course I had to make them for Todd when I got home. I knew he would love them. Of course I had to put my own spin on them as well . . .
Homemade barbeque sauce . . . you know it's good. Melted cheddar, chopped spring onions and chopped dill pickles . . . even better. In fact I'd call these totally scrumdiddlyumptious!
*Pulled Pork Sandwiches*
Serves 4Printable Recipe
2 tsp salt
1/2 of a single serving can of Dr Pepper, Root Beer,
or Coca Cola
or Coca Cola
For the sauce:
2 cups tomato ketchup
1/3 cup soft dark brown sugar, packed
1 small onion, peeled and grated finely
2 TBS sunflower oil
3 cloves of garlic peeled and crushed
1 TBS cider vinegar
1 TBS tomato puree (paste)
1 TBS Worcestershire Sauce
1 tsp dried mustard
1 tsp smoked paprika
fresh ground white pepper and salt to taste
To finish:
toasted buns
butter
sliced strong cheddar cheese
chopped dill pickles
chopped spring onions
Put
the spices for the pork into a mortar and pestle and grind them fine.
Rub this mixture all over the pork, rubbing it in well. Put this into
the bottom of a slow cooker. Pour the Dr Pepper (Root Beer or Coca
Cola) around the pork. Pop the lid on and cook for 1 hour on high, then
reduce to low and cook for 6 to 7 hours until the pork is fork tender.
While the pork is cooking make the sauce. Combine all of the ingredients in a saucepan and bring to the boil. Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.
While the pork is cooking make the sauce. Combine all of the ingredients in a saucepan and bring to the boil. Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.
Once
the pork has cooked until nice and tender, remove it from the crock
pot. Scrape off any fat and discard. Using two forks, shred the pork
to your desired consistency. Return it to the crock pot along with
prepared Barbeque Sauce to your taste, stirring it all together.
Butter
and toast your buns under the grill. Top with cheese, pickles and
onions, Pop back under to melt the cheese. Divide the shredded pork
amongst the buns, close up and enjoy!
(A tasty salad from the archives for a delicious Bank Holiday weekend! For 56 other tasty salad offerings check out The Tumblewood Contessa Blog! http://www.tumbleweedcontessa.com/blog/salads-saturday-dishes/)
I haven't been really able to do a lot of cooking this week during the day, what with all of this work going on in our bathroom, and at night I'm far too tired. You wouldn't think that renovating just one room would create such chaos, but it does . . . happy to say though, things are well on the way towards being done, and there should only be a few more days of mither. It's looking great so far!! Anyways, simple food has been the rule of the day with as little cooking as possible. You can't really plan much with the power being turned on and off haphazardly . . . it would be terrible to have a cake or a roast in the oven and have the power shut down.
Today I was really craving salad and oddly enough grilled cheese sandwiches. I got to thinking and we all know what happens then . . . my creative mojo goes into overdrive and you just never know what I am going to end up with. Most of the times it's something quite, quite delicious . . . others maybe not so delicious, but always interesting largely edible. I'm happy to say that today I ended up with something quite, QUITE delish!
Think about it . . . crisp salad greens scattered across a nicely chilled plate . . . and topped with some of your other favourite salad ingredients . . . crisp and peppery radishes . . . crunchy cucumber . . . snappy and sweet red onions . . .
Now top that with a fantastically devilishly moreish fresh Lemon Thyme and Honey Mustard Vinaigrette dressing . . . not a lot . . . just a drizzle . . . coz there's more to come. Oh sure you could use regular thyme if that's all you have . . . but the lemon thyme just adds just a teensy bit more depth to the flavours . . .
Finally . . . top all that goodness with a crisp freshly toasted Cheese Sarnie, deliberately sliced on the diagonal . . . some of the cheese oozing out . . . just laid here and there on the top . . . now a final drizzle of that scrummy dressing . . .
Presto! A deliciously easy, scrummily edible, moreishly wanton Grilled Cheese Sarnie Salad.
And you thought salads were mostly boring??? Aha!! Not in this house! This just could not get any better!
*Grilled Cheese Sarnie Salad*
Serves 4
Printable Recipe
Don't knock it til you try it. This salad rocks! Fresh salad fixings, topped with toasted cheese sarnie croutons and drizzled with a lemon thyme honey mustard vinaigrette!
4 small heads of baby gem lettuce, washed trimmed and leaves separated
(tear any larger leaves into bite sized pieces)
4 large radishes, washed trimmed and slivered
1/2 small red onion, peeled and slivered
1/4 of a medium sized English cucumber, washed, unpeeled, cut in half lengthwise and
then sliced into half moons
8 slices of fresh bread
4 ounces of good strong cheddar cheese, grated (a heaped cup)
softened butter
For the dressing:
4 1/2 TBS extra virgin olive oil
2 TBS apple cider vinegar
1 TBS liquid honey
1 TBS Dijon mustard or to taste (grainy or smooth, it's up to you)
a few springs of lemon thyme (you may use ordinary fresh thyme if that's all you have)
fine sea salt and freshly ground black pepper to taste
A few springs of thyme for a garnish (optional)
First make the dressing. Strip the leaves from the thyme sprigs and whisk half of them together the olive oil, vinegar, honey and mustard until thoroughly amalgamated. (Reserve the remaining thyme leaves for the sarnies.)Season to taste with salt and pepper and set aside.
Wash and dry the lettuce. Scatter the leaves onto four plates, tearing any larger leaves into bite sized pieces. Scatter the radish, onion and cucumber over top.
Spread the softened butter onto one side of each slice of bread. Heat a large nonstick skillet over medium heat. Toss together the cheese and remaining thyme leaves. Place 4 of the bread slices, butter side down into the heated pan. Top each with an equal amount of the cheese/thyme mixture. Top the cheese with the remaining slices of bread, butter sides up. Toast over medium heat, until golden brown on the outsides and the cheese is melted. Cut each sandwich into 3 or 4 pieces diagonally.
Give the dressing a quick whisk and then drizzle some of the dressing over each salad. Top each with 1 cut sandwich, and then drizzle the sandwiches with some of the dressing. Garnish each salad with a small sprig of thyme if desired. Serve immediately!
It has been said that cupcakes are becoming very passe. What a fickle lot we are . . . I expect that the Macaron will be the next thing to go out of culinary fashion . . .
What cupcakes and macarons once were, the Whoopie Pie now is!! These little babies are taking the country by storm!
Coming from North America I am no stranger to the Whoopie Pie. I have been making the chocolate ones for years.
They are a typically Amish treat originally used as a thrifty way to use up leftover cake batters. Quite ingenious I think, but then again . . . the Amish are well known for their thrift and ingenuity.
It is said that when the lucky husbands and children of these thrifty Amish housewives opened their lunch pails and spied these little treats inside, they would shout out with loud "Whoopie's!"
Hence the name Whoopie Pie.
One thing I love about the British is that they are not afraid to embrace foods of different cultures and make them their own.
You can find all sorts of designer whoopie pies showing up in the more up-to-date cafes and bakeries across the land.
This is my attempt to create a truly "British" Whoopie Pie. What could shout out England more than the good old Bakewell Tart!
I spent almost all of today working on these and perfecting them. I am really pleased with the results.
These tasty little cakes have all the characteristics of a traditional Bakewell tart . . . an delicious cake batter, containing ground almonds . . . raspberry jam, the almond icing on top and the glace cherry.
The only thing that is not traditional is that gorgeous whipped marshmallow filling . . . oh and there's no crust, but to be honest . . .
You won't miss it a bit!!!! I think I'm on the cutting edge of something really wonderful here.
I think you will find these . . . very . . . very . . . very . . . moreish!
And that's NO lie! (I'm pretty proud of these. Can you tell??) A bit messy to eat for sure, but oh . . . so . . . scrummy!
*Bakewell Whoopie Pies*
Makes about 20
Printable Recipe
Delicious double almond cake/biscuits with a filling of seedless raspberry jam and lucious marshallow cream, drizzled with an almond drizzle icing and topped with flaked almonds and glace cherries. Oh my but these are some good. I believe if I opened my lunch bucket and found one of these, I'd be shouting "Whoopie" too! To make perfectly round whoopie pies use a piping bag with a wide piping nozzle.
75g unsalted butter, melted (5 TBS)
1 large free range egg
150g of caster sugar (3/4 cup)
125g sour cream (slightly more than 1/2 cup)
25ml of cold milk (about 3 TBS) Plus 1 TBS if needed
1/2 tsp vanilla extract
1/2 tsp almond extract
275g plain flour (2 cups, less 1 TBS)
3/4 tsp bicarbonate of soda
50g of ground almonds (1/2 cup)
For the marshmallow cream filling:
100g mini or regular marshmallows (18 large ones)
50ml of milk (1/8 cup)
125g of very soft unsalted butter (8 1/2 TBS)
about 4 heaped TBS of seedless raspberry jam, stirred to loosen
For the drizzle:
200g icing sugar, sifted (about 1 1/2 cups)
cold water
few drops of almond extract
To finish:
10 glace cherries, halved
flaked almonds
Preheat the oven to180*C/350*F/Gas mark4. LIne some large bakign trays with nonstick baking paper and set aside.
Whisk the egg with an electric hand whisk until light and fluffy. Continue to whisk adding the sugar a bit at a time until thick and glossy. Beat in the melted butter, sour cream, milk, vanilla and almond extracts. Sift the flour and baking soda together and then add this to the liquid mixture, beating it in until smooth. Fold in the almonds and if need be the additional TBS of milk. You want a fairly thick batter, not too runny. Spoon into a piping bag with a wide piping nozzle fitted.
Pipe walnut sized balls onto the baking sheets, leaving about 2 1/2 inches between each. (Alternately you can spoon walnut sized blobs onto the sheets) This will take a few batches of baking so don't worry if they don't all fit on the trays at once.
Bake for 12 to 13 minutes, until slightly browned and crisp around the edges. Remove from the oven and allow to cool for a few minutes before removing to a wire rack to finish cooling. Repeat with remaining batter until it is gone.
To make the marshmallow cream, place the marshmallows and milk in a small saucepan. Cook, stirring, over low heat, until the marshmallows have melted and completely amalgamated with the milk Remove from the heat and cool. Add the butter and beat together until smooth and light.
To assemble, sandwich two cookie/cakes together with a layer of raspberry jam on the bottom, topped with a dollop of marshallow cream. Place the sandwiched whoopie pies onto a baking rack. Whisk together the icing sugar, a few drops of almond extract and enough cold water to make a runny drizzle. You don't want it too runny or too thick. Just add it a bit at a time until you get the proper consistency. Drizzle this over the whoopie pies, topping each with 1/2 of a cherry and some flaked almonds before it sets. Allow to set before serving.
These will keep for several hours once filled and iced. Best eaten on the day they are baked! (Not a problem I'd say!!)
You may recall me showing you a delicious casserole the other day called Beef and Beans. Oh my but it is some good. Just in case you missed it, that's a picture up there at the top of this post, and you can find the recipe here. This may not be a very pretty dish, but it is certainly one of the most delicious dishes you could ever want to eat. Economical, easy and tasty. You can't get much better than that.
Well, after what I show you today . . . you may want to double that recipe the next time you make it, because I have a real winning sandwich to show you here today, and it involves using the leftovers from Beef and Beans.
Because there are only two of us we normally have leftovers when I bake a casserole unless it is a very tiny one or we are lucky enough to have someone here at the house to enjoy it with us . . . and this was the case the other day after I had baked Beef and Beans. I could have just reheated the leftovers and they would have been really delicious that way, but . . .
I got to thinking about the baked bean sandwiches that we used to eat back home the day after an especially tasty feed of homemade beans. Oh my they were so good . . . mashed cold beans spread between two slices of buttered bread with a few thin slices of raw onion . . . oh boy . . . were they ever tasty. A real favourite!
And then I got to thinking about patty melts . . . and how good they are and then . . . I thought to myself, why not combine the two ideas and create a delicious sandwich, using the leftover Beef and Beans??? Why not indeed!! I heated some of the leftovers up and spread it on the un-buttered side of two slices of thick white bread. Then I topped them with some thinly sliced raw onions and some slices of strong cheddar cheese. I topped them with another slice of buttered bread, buttered side out and then toasted them like you would a grilled cheese . . .
The end result was one of the most delicious toasted sandwiches we have ever eaten. So delicious. So easy. So good that it is one I will repeat . . .I love it when that happens and I am able to turn my leftovers into something which is every bit as delicious as the original meal. I do hope that you will make the Beef and Beans . . . and that when you do, you have enough leftover to make one or two of these tasty sarnies!
*Beef and Bean Patty Melts*
For one
Printable Recipe
This may well be the tastiest patty melt you have ever eaten! You will want to make sure you have leftovers from my Beef and Bean recipe, in fact I suggest you double the recipe when you make it!
Softened butter
two thick slices of sturdy white bread
about 1/2 cup of the leftover Beef and Bean Casserole
or enough to cover the bread in it's entirety
(Even better if you have managed to save some of the bacon from on top)
sliced strong cheddar cheese to cover the beef and beans
very thinly sliced raw onions
Warm up your beef and bean mixture in the microwave so that it is not cold. Butter the two slices of bread on one side. Place one slice buttered side down in a heavy skillet. Spread the side facing up with the beef and bean mixture. Top with thinly sliced onion and cheese to cover. Place the other slice of buttered bread on top, butter side up.
Grill over medium low heat, until the bottom side of the sandwich is crisp and golden brown. Do not be in a hurry. Carefully flip over and brown the other side in like manner, until the sandwich is golden brown all over the filling is nice and hot and the cheese has melted.
Serve immediately, cut into diagonals and topped with a pickle if desired.
I actually made this the other day to take to our Relief Society Activity last Thursday evening and am only getting to show them to you now. They were stuck in the queue!
They went down a real treat with the girls and I brought home an empty plate. I like it when that happens, don't you? That means they are winners.
I got the recipe from out of one of those baking books you pick up in the magazine section at the grocery shops. It is in the Best Baking Series, Volume 7, Tasty Traybakes. I adapted and converted the measurements for my North American readers and I did not use the frosting recipe which was given with the recipe as it didn't look that good.
I made a chocolate buttercream icing. I am a big fan of buttercream icing. It went very well on these delectable little squares . . . it really did.
It's a good thing that I was taking them to church for the ladies as they would have been far too dangerous for me to keep in this house with a chocolate cake hating husband around. They would have been too, TOO tempting for me.
That layer of raspberry jam in the middle is a nice touch and helps to make what's moist and delicious, even moister and delicious. You can easily see why they would have been too dangerous for me to have here all on my own. I could not risk eating them all myself . . . I'm fat enough already!
These are perfect for sharing though. Your friends and chocolate loving family will love you to bits if you bake them a pan of these! Trust me on this! Mine did!! Go on . . . make them. You know you won't regret it! (Well, your hips may not thank you on this one, but . . . meh!)
*Rasberry Brownies*
Makes one 9 inch square pan
Printable Recipe
Try to let these sit overnight. They become even moister if you can resist them!
4 large free range eggs
300g caster sugar (1 2/3 cup)
150g unsalted butter, melted (2/3 cup)
1/2 tsp vanilla extract
150g of plain flour (1 1/2 cups)
1 tsp ground cinnamon
75g cocoa powder (not drink mix) (2/3 cup)
100g of finely chopped toasted walnuts (3 12 ounces, 14 TBS)
3 TBS seedless raspberry jam
Chocolate buttercream frosting to cover
(A tub of prepared or your own recipe)
Preheat the oven to 165*C/325*F gas mark 3. Butter and line a 9 inch square pan with baking parchment. Butter the paper. Set aside.
Whisk the eggs in a mixing bowl until light and frothy. Whisk in the sugar and then slowly whisk in the melted butter and vanilla. Sift together the flour, cinnamon and cocoa powder. Gently stir it in and then stir in the nuts. Spread the batter in the prepared pan, level the surface and bake for 25 minutes, or until firm to the touch. Allow to cool completely in the tin,
Once they are cold, carefully remove from the tin and cut in half horizontally with a sharp knife. Warm the jam and spread it onto the bottom half of the brownies. Sandwich wih the top later. Frost with some buttercream frosting. Cut into squares to serve. Delicious!
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