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
(Yes, this IS my kitchen.)
I posted a question on my Facebook Page a few days ago asking people what they wanted to see here on the blog. I was really pleased with the answers I got and happily I had already cooked some of the things you wanted to see so I have created a bit of a round up of those ones here today. The rest I will have to cook one at a time as my budget and time fits!
Also if you didn't particpate in that survey on my Facebook Page, feel free to post your requests in the comments section at the bottom of this post. I will endeavor to fulfil them at some point!
Someone asked for a good risotto recipe. This is a recipe for a really delicious oven baked Chicken and Broccoli Risotto. Not traditional, but very good. The recipe for that is HERE.
Then there is my recipe for a dessert type of risotto . . . Vanilla Risotto with Oven Roasted Pears. You can find that recipe HERE. It's really good. You will want to have small firm pears for this.
This is my recipe for a Traditional Victorian Sponge or Victorian Sandwich cake as it is sometimes called. You can choose to use all butter in it if you wish, or half butter and half margarine. All butter will yield a slightly heavier cake. Both versions are good. It all depends on whether you are a purist or not. The cake you see here was made with half and half. You can find my recipe HERE.
Rice Pudding comes in several different kinds. This one is one which is cooked on top of the stove and is simply rice and a bit of sweetener and milk. You can find that recipe HERE. It is quite simple to make and is really very good, if I don't say so myself.
Then there is this version, which is a Danish recipe which I clipped out of a newspaper yonks ago and is my absolute favourite rice pudding. It, too, is cooked on top of the stove, but includes a delicious cherry sauce and is flavoured with almond, cinnamon and cardamon. You can find that recipe HERE.
Then there is this absolutely delicious version of rice pudding which is baked in the oven. This is Todd's favourite one. It too is simple and very creamy. You can find that recipe HERE.
Someone asked for a good recipe for Yorkshire Puddings. Over here you can buy them ready made and compared to homemade they are not quite as good. Homemade ones are infinitely better. This is my FIL's recipe. He was a career cook in the Canadian Military and these are THE best. Seriously. But you have to follow the directions exactly.
*Yorkshire Puddings*
Makes 12
Printable Recipe
I wonder who it was that discovered that with just a little flour, milk and eggs you could create something that is so crispy, light and delicious! Sunday lunch just wouldn't be Sunday lunch without a couple of these on the plate. These turn out perfect every time, as long as you follow the directions to a "T." Not hard to do really as they are very simple.
2 large free range eggs, at room temperature
1 tsp salt
1 1/3 cups milk, at room temperature (315ml)
1 cup flour (140g)
a little oil or dripping
Make sure all your ingredients are at room temperature before beginning. Beat your eggs together in a large measuring jug until very light. Whisk in the milk. Sift the flour into a bowl along with the salt. Make a well in the middle and add the wet ingredients all at once, pouring them into the well, and then whisk them in, slowly incorporating the dry mixture from the sides until you have a smooth batter. Now, this is the important bit . . . COVER IT AND LET IT SIT ON THE SIDEBOARD FOR ONE HOUR.
Preheat your oven to 230*C/450*F. . Place a small amount of oil or dripping into each cup of a 12 cup muffin tin. Place the tin into the hot oven to heat up until the fat is hot and sizzling. remove from the oven and quickly divide the batter amongst each muffin cup, filling them about 2/3 full. Return to the oven and bake for 20 minutes, until well risen, browned and crispy, reducing the oven temperature by 10 degrees every five minutes. Serve hot with plenty of gravy!!
Toad in the Hole was a recipe which I posted in the very early days of this blog, hence the picture which is not so good. I've learned a LOT since then, but that doesn't mean that this recipe isn't delicious. You can find my recipe for it HERE. You can't beat a tasty Toad in the Hole with Mash for a super supper, with plenty of bisto gravy. Stodgy, delicious and comforting!
Then there was Sausage and Bacon Toad in the Hole. A delicious version made in individual casserole dishes, with sausages wrapped in bacon, wedges of onion and of course that crispy batter pudding base. Fabulous with mash and gravy. You can find the recipe HERE.
A delicious invention of mine called Pundit Pudding, which is a mixed grill served in a plate sized Yorkshire pudding. There is a piece of tasty rump steak, a grilled sausage, some gammon and a small chop served in each yorkshire pudding, along with grilled mushrooms and tomatoes, with plenty of gravy, greens and potatoes on the side. Not for the faint of heart. Find that recipe HERE.
Beer Battered Fish. You can't beat a tasty Friday night supper of fish and chips. This is a lovely batter for on fish. Light and crisp with beautifully flakey and moist fish inside. Find that recipe HERE.
And to go with it the tastiest Tartar Sauce you could ever want to eat. Right HERE. Rich and creamy and filled with herbs, capers, gerkins and just a touch of horseradish sauce for a bit of a spark! We love this. Once you have tried it, nothing else will do!
*Perfect Chips*
a good solid fat to half fill your pan when melted
a frying thermometer
a frying thermometer
That's it for this time, but stay tuned as I will be cooking up all of your other requests soon!
No, your eyes are not deceiving you. That is not a photo of a loaf of bread. Instead it is a photo of a delicious cheese on toast, which is something tasty you can do with your bread after you bake it!
I thought it would be a lot more exciting to look at than a loaf of bread, as tasty as that loaf of bread might be!!
.JPG "Milk Bread")
There are only so many ways that you can present a loaf of bread before the photos all start to look the same, no matter how different the loaves might be from each other. No matter how delicious!
And this is one very delicious loaf of bread. So delicious I baked it twice last week! It is a bread machine recipe. I am making my bread machine pay for itself!
There are some people as might think that using a bread machine is cheating, but then again, they have never tasted my homemade from scratch bread. If they had they would know that using a bread machine is an improvement for me from the real deal.
.JPG "milk bread")
When baking traditional breads, I am really good at baking door stops! I kid you not. Okay, maybe slightly better, but not much. I have found that using my bread machine improves vastly upon that experience!
This recipe for Milk Bread Has been adapted from a recipe found in the book, The Bread Lover's Bread Machine book, but Beth Hensperger, which has become my bread machine bread baking bible!!
Seriously. I haven't had a loaf fail on me yet! And I have been baking at least two or three a week.
.JPG "Milk Bread")
This is a beautiful loaf of bread, the perfect loaf of white bread I would go so far as to say. It has a fabulous homemade bread flavor and a beautiful tight crumb as you can see.
Milk breads are in the category of lean breads, which simply means that they use very little fat or sweetener.
When you choose to use milk in a bread dough, it increases and strengthens the capacity of the flour to absorb liquid, especially when you are using a high gluten flour.
It also helps to decrease the acidity in a dough, causing the yeast to work more efficiently, and to age or ferment more slowly, giving your bread a delicate flavor.
Perfect for sandwiches and the like, this is quite simply a beautiful loaf of bread!
.JPG "cheese on toast")
I used some of it today to make myself some cheese on toast after church. Hence all the cheesy photos! Have you ever made cheese on toast? I wager most of you have. It makes a great light lunch!
Quick and easy too. On Sundays when I get home from church I am famished and quick and easy is the order of the day! I also usually go to my sister's for supper, so I need to eat something that is not so filling so as not to ruin that!
To make a good cheese on toast you want to start off with a great bread and I did. Toast it lightly in the toaster and then butter it lightly. You don't have to butter it, but I always do, and then I like to spread it lightly with some grainy mustard.
Cheese and mustard are perfect partners!
.JPG "cheese on toast")
After you have done that you can sprinkle on the cheese. Today I used a cheddar blend, but to be honest I prefer it with a much stronger cheddar. Pile on as little or as much cheese as you wish.
I, myself, am a bit of a glutton and I like to add a fair amount of cheese.
.JPG "Cheese on Toast")
Did your mother make you bacon and cheese on toast when you were growing up?? Mind did and what a treat that was. She would use process cheese slices and cooked bacon. My how delicious it was.
Today I remembered that I had some already cooked bacon in my freezer and I added some to half of my cheese on toast slices! Cheese and bacon are also perfect partners!
.JPG "cheese on toast")
A few minutes under a hot grill/broiler and Bob' your uncle! You have a very delicious Cheese on toast!
That bread all buttery toasty and golden edged. The cheese all ooey and gooey. The bacon crisp and delicious!
This is the perfect lunch. One of my favorite bits is the cheese that melts on the pan. Yes, yes, yummity, yummity!
.JPG "cheese on toast")
HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE
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.
.JPG "cheese on toast")
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.)
6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.
7. Salt is another important component in bread making. Do not however, let the salt touch the yeast. Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation.
8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last. Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!
Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.
I had a loaf fail last week and it was because I was in a rush and failed to make sure that the pan had engaged with bottom of the bread machine when I dropped the pan into the maker. As a result it did not mix up, rise or anything. I got a huge surprise when I opened the machine when it beeped to tell me it was done. Lesson learned! Don't be in such a rush!
.JPG "cheese on toast")
There are so many delicious things to do with a perfectly baked loaf of bread. I love a simple supper sometimes of just BREAD & JAM. One tasty mouthful and I am a child again! Soooo good!
I also love to enjoy it with soups and stews or with a tasty filling as a sandwich!
Leftovers are also never wasted. Some of my favorite ways to use stale bread are:
OLD TIME BREAD PUDDING - This is a lovely old fashioned recipe which results in a dense and heavy bread pudding, nicely spiced and filled with fruit. You can cut it into squares and eat it out of hand. This is the bread pudding which fuels many British Childhood memories!
BREAD AND POTATO STUFFING - This is a very Maritime Canadian thing. This is the stuffing which always accompanied all of my childhood Thanksgiving and Christmas turkeys! It is delicious!
SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - This is one of the most delicious bread puddings you could ever want to eat. It's rich custard is topped with the crunch of toasted almonds and the blackberry sauce is to die for!
I really hope that you will be inspired to bake this loaf of bread. It is truly a lovely loaf. You can let it bake totally in your bread machine, or use the dough cycle and finish the bread in a traditional oven, baking it in a traditional bread pan.
That way you don't have the paddle hole in the center of the loaf. This never bothers me actually, but I do know some people are put off by it! In any case, if bread be the staff of life, bake on! You won't be sorry!!
.JPG "Milk Bread")
Milk Bread
Yield: 1 (1 1/2 lb) loaf
This is a beautiful white bread for beginning bread makers. It has a beautiful homemade bread flavor. It will keep well for two to three days and makes beautiful sandwiches and toast!
Ingredients
- 1 1/8 cups (9 fluid ounces) whole full fat milk
- 1 TBS butter, cut into bits
- 3 cups (420g) bread flour
- 1 TBS sugar
- 1 TBS vital wheat gluten
- 1 tsp salt
- 2 1/2 tsp bread machine yeast
Instructions
- Add all of the ingredients to your bread machine according to the manufacturer's instructions for your particular model. (In mine you start with the yeast, then flour, butter, then wet, then salt.)
- Choose basic/white program setting, based on the options of your particular machine. Select the loaf size, color, and press start.
- When loaf is done, remove it from the baking pan and transfer to a wire rack to cool for at least half an hour prior to slicing it. (I know its hard to wait!!)
Thanks so much for visiting. Do come again!
I was sent some lovely recipes this week for Christmas Baking for the holidays from Dr Oetker. They all look so fabulous I don't know which one I want to try first. I think the Stollen Loaf Cake is looking pretty good from where I am sitting. I have everything I need in the house to make it and I adore Stollen anyways. I love anything which smacks of almonds and dried fruit! The Spiced Lemon Cookie Wreath also looks like a strong possibility. In any case I am sharing all the recipes with you today. Christmas Jumper Cookies, Stollen Loaf Cake, Spiced Lemon Cookie Wreath, Mini Chocolate Gingerbread Loaves and a Winter Forest Chocolate Cake! There's a Merry Christmas in the "Baking!" You know if the recipes are from Dr. Oetker, that the recipes must be great. They are the creme de la creme of bakedom!
This is a recipe that I have had my eye on for a long time. I adore peanut butter in any way shape or form.
I do like the creamy style slightly more than the crunchy, but if it's peanut butter I am all for it! I have never met a peanut butter anything I didn't like!
The original recipe comes from a baking book I have had for a while, entitled Tate's Bake Shop Cookbook, by Kathleen King.
I have had it since before we moved back here to Chester and I am ashamed to say this is the first time I have used it!
As a part of my efforts to downsize around here I have been going through all of my cookery books and trying to decide which ones to keep and which ones not to keep.
If they are books I have used a lot, they stay . . . . naturally.
But if they are not books which I have used, I am having to do some serious thinking as to whether it is worth keeping them or not.
I want to have at least 10 recipes per book, if not more, that I have cooked or am interested in cooking.
This one looks somewhat promising, especially after baking this loaf and seeing how lovely it turned out.
A simple quick bread with lovely rich peanut butter flavours. Easy to make. It did take me sightly longer to bake, but I am not sure if that is because of where I live, or because my oven isn't working properly. (Yes, still!)
This can happen often when baking things. All ovens are not alike and altitude, environment can also come into play when baking. We must be prepared to adjust things as we need to.
She recommended serving it toasted and spread with jam. I decided to try it first as little sandwiches . . . one with strawberry jam, and another with a sugar free chocolate spread I have here in the house.
I love sandwiches. Almost as much as I love peanut butter.
Both of the sandwiches I made looked very good. I can't tell you which one I loved more.
Nutella? Yum!! Jam? Yum! Both? Yum yum yum!
I also cut a thin slice and toasted it in the toaster . . . until the edges were crisp and golden. Nobody can ever accuse me of not doing what I need to in order to present you with the very best! 😉😉😉
The toasted slice I spread lightly with salted butter. Lightly is a personal decision. One man's idea of lightly is not the same as another man's lightly.
Just saying . . . don't quote me on this!
I actually sat down with a finger of each and a cup of Peanut Hottie Hot Chocolate to try them out inividually. One small finger of each of the nutella sandwich, and one of the jam, and one of the toasted slice.
I am incredibly thorough when I do these things. I wouldn't want to share anything with you that wasn't amazingly tasty would I?
I know . . . its a tough job, but somebody has to do it! All I can say is Yum, Double Yum, Triple YUM YUM YUM!!
Peanut Butter Bread
Yield: 1 9-inch loaf
Lovely loaf with a rich peanut butter flavour. Eat it plain, toasted, as little jam or nutella sandwiches or for dessert with ice cream and chocolate sauce!
ingredients:
- 280g plain flour (2 cups)
- 1 TBS Baking Powder
- 1/2 tsp fine sea salt
- 65g butter softened (1/4 cup)
- 95g granulated sugar (1/2 cup)
- 50g soft dark brown sugar (1/4 cup, firmly packed)
- 180g smooth peanut butter (1 cup)
- 1 large free range egg
- 1 tsp vanilla extract
- 240ml milk (1 cup milk)
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 X 5 X 3 inch loaf tin. Set aside.
- Whisk the flour, baking powder and salt together in a bowl. Set aside.
- Cream the butter and both sugars together until combined. Add the peanut butter and mix well together. Beat in the egg and vanilla. Add the flour mixture, alternately with the milk, making three dry and two wet additions. Spoon into the prepared loaf tin.
- Bake in the preheated oven for 50 to 60 minutes, until well risen and a toothpick inserted in the centre comes out clean. The top should spring back when lightly touched.
- Cool in the tin for 10 minutes prior to tipping out onto a wire rack to finish cooling completely. Store in an airtight container.
The results were . . . I liked the toasted one, but it was not my favourite . . . the sugar free chocolate spread was very good. My very favourite however . . . . was the one with strawberry jam! Yes, you can take the North American out of North America, but you can't take the North America out of the North American. My veins flow with peanut butter and jam! Yummity yummity yum yum yum!
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!
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 think I must have spent my childhood living under a rock because it was not until I became an adult that I ever heard of S'Mores.
Popular at campfires, you toast marshmallows and then sandwich them between two graham crackers along with a square of chocolate.
The heat from the marshmallows melts the chocolates. Very gooey and very scrumptious.
Twice a year our church (The Church of Jesus Christ) has what is called a General Conference, which is an opportunity for us to gather together and listen to our leaders speak.
I always enjoy Conference weekend. There are two (two hour) sessions on each the Saturday and the Sunday, and on the Saturday the break in between is usually marked by enjoying some kind of scrumptious snack or treat that marks this day as special.
In Utah that might mean that they go for Ice Cream. I have heard some of our leaders refer to that on occasion.
Here in the UK, we watch it from our own home. Normally we will have people invited over to watch it with us and we will enjoy some good food.
Generally speaking, for me . . . this means finger foods. Pizza, sandwiches, etc. cake.
This year I decided to make us some Chocolate Chip S'More Scones, inspired by a recipe I saw on Sugar and Charm.
She used a baking mix to make hers. I didn't want to do that, so I used my favourite rock cake dough . . . which is much, much nicer.
Two kinds of flours (plain and self raising) are sifted together, along with some salt and baking powder . . . and then butter is rubbed into them with your fingertips.
Sugar is stirred in after that and then a mix of milk, vanilla and beaten egg, to give you a droppable consistency of dough.
And then finally some milk chocolate chips. You can vary the amount depending on how many you want in your scones.
I used the full amount. Just make sure you use good quality ones.
Drop the dough onto paper lined baking sheets, leaving plenty of space in between, and then (its up to you) you can brush the tops with an egg wash.
I chose not to today. If you do that, you might want to scatter a bit of demerara (Turbinado) sugar on top as well. But again it's up to you.
They are baked in a moderately hot oven until risen and golden brown and then scooped onto a rack to cool just until you can comfortably handle them.
Carefully split and then fill with marshmallows . . .
And returned to the oven just until the marshmallow melts and gets all ooey gooey . . . scrumdiddlyumptious!
Now that's what I call a Conference weekend worthy treat! Well, worthy of baking and eating any time really! Woo hoo! Moreish!
Chocolate Chip S'More Scones
Yield: 6 large ones
prep time: cook time: total time:
Somewhere between a bun and scone, filled with milk chocolate chips and marshmallows. You will want to enjoy these warm with an ice cold glass of milk or a hot drink.
ingredients:
- 150g of plain flour (1 cup + 1 1/2 TBS)
- 150g self raising flour (1 cup plus 1 1/2 TBS)
- pinch salt
- 1 tsp of baking powder
- 125g of cold unsalted butter, cut into bits (1/2 cup)
- 100g of golden caster sugar (1/2 cup)
- 180g to 270g milk chocolate chips (1 to 1 1/2 cups)
- 1 tsp pure vanilla extract
- 1 large free range egg, beaten
- 4 to 5 TBS milk
You will also need:
- 1 free range egg yolk, beaten with 1 TBS water (optional)
- marshmallows
instructions:
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. Set aside.
- Sift both flours into a large bowl along with the salt and baking powder. Drop in the cold butter. Rub the butter into the flour mixture, using a snapping motion with your fingertips, until the mixture resembles fine dry bread crumbs. Stir in the sugar. Beat together the egg and 4 TBS of the milk. Add all at once to the mixture and stir in to form a soft dough. If you need the additional TBS of milk to do this, then add it now. Stir in the chocolate chips Divide into six equal parts and drop by a spoon onto the baking sheet leaving plenty of space in between. If desire, brush the top of each with some of the beaten egg yolk/water mix. Bake for 15 to 20 minutes, until well risen and golden brown. Remove from the oven. Leave on the tin for five minutes then scoop off to a wire rack to cool until you can handle them comfortably. Do not turn off the oven.
- Carefully split each bun in half horizontally. Place the bottoms back onto the baking sheet and top with marshmallows. Place the tops over the marshmallows. Return to the oven for several minutes to melt the marshmallow. Serve warm.
Our marshmallows over here in the UK are always a mix of pink and white. I am not sure why that is. You only ever very rarely see completely white ones, and then they are called American marshmallows.
It doesn't really matter, these taste good no matter what. The kids are really going to enjoy them! Happy Weekend!
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@aol.com
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