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 saying the other day how very much I love to have a good cake in the house. There is something so special about being able to sit down with a nice hot drink and a piece of cake. The world around you can be in chaos but if you have a piece of cake and a drink in front of you, somehow things seem to be a little bit more tolerable.
I am no stranger to cake on here, and over the past thirteen plus years of running this recipe page, I have baked many, many cakes. All of them are delicious because well . . . cake. I tend to only show the recipes that I feel are highly successful and what I think you, my readers, will enjoy.
I do have my favorites however, and these are cakes that I return to bake time and time again. These are the ones that I love above all others. I thought it would be fun today to share my top ten favorite cakes with you and why, so here we go!
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. Its light in texture and filled with pockets of sweet tart raspberries.
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
RASPBERRY CELEBRATION CAKE - This is always my birthday cake of choice. It is a deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers.
The cooled layers are then sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness with a lovely glaze icing. This is one very moreishly scrummy cake.
TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.
It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth's sister Dorothy's favorite cake. All I can say is that she had exceedingly good taste!
I absolutely adore enjoying a nice slice of this with a hot cup of herbal tea.
FRENCH ALMOND, PEAR & CARDAMOM CAKE - This is a lovely cake, gluten free . . . loaded with beautiful ripe pears . . . ground almonds . . . and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavours.
It is delicious served warm, cut into squares with either lashings of pouring cream or softly whipped cream on top.
GLAZED COFFEE CRUNCH CAKE -Deeply flavoured with strong coffee, this is a moist cake, with a beautiful crumb. Indeed you will find yourself collecting the crumbs on the tips of your fingers to eat. You will not want to waste even the tiniest scrap of it.
There is a fabulously moreish streusel topping stogged full of lovely toasted walnuts. As well the streusel contains chocolate chips and is delicately flavoured with cinnamon. It's crowning glory is . . . a sweet coffee drizzle icing.
ETON MESS CAKE - This cake is so delicious that the Canadian version of Hello Magazine featured it as one of my recipes a few years back when they were doing a feature on me and British Cooking. No small wonder as it is delicious.
A beautiful vanilla sponge, studded with fresh strawberries and topped with crushed crisp meringues. This is a beautiful cake cut into squares and served topped with a dollop of either clotted cream or softly whipped cream.
BUTTERMILK CHOCOLATE CAKE - What cake recipe collection would be complete without at least one chocolate cake recipe and this buttermilk chocolate cake is the best of the best!
This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect with a lush chocolate frosting!
MARY BERRY'S LEMON DRIZZLE CAKE - No best cake recipe collection would be complete without a lemon cake of some sort and none is nicer than a lemon drizzle cake. You can't beat that beautiful lemon flavor and the lemon crunch on top.
And when it comes to lemon drizzle cake recipes, you really cannot get much better than Mary Berry's Lemon Drizzle Cake.
SPANISH CAKE - I have really saved the best for the last. This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week!
It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
BONUS FAVORITE RECIPE!
I could not post a list of my favorites without mentioning this next cake! It is an all time favorite and has graced the table of any tea party I have ever hosted!
VICTORIA SANDWICH CAKE - I guess when it comes right down to it, this cake has a slight edge on the Spanish Cake. It is not only delicious but very easy whip up at the last minute. You can basically have this baked and be eating it in about 45 minutes tops!
A fabulously tasty buttery cake filled with strawberry jam and topped simply with sugar, this is the best of the best of the best!
And there you have it. A delicious round-up of my all time favorite cakes. Do with it what you will, but if this doesn't tempt you to bake a cake this weekend I don't know what will! Enjoy!
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There are some nights when I really don't fancy having a cooked dinner. Living by myself as I do, that really isn't a problem these days. I can eat what I want, when I want. I have nobody to answer to but myself.
Today was one of those days when I really didn't fancy cooking much. I have a lot on my plate today with one thing or another and tomorrow looks to be the same. I did have to pop to the shops to pick up a few bits for the cats.
.JPG "Croissant Turkey Club Sandwich")
I decided right then and there I was going to come home and make myself a Croissant Turkey Club Sandwich for my dinner! And that's just what I did!
.JPG "Croissant Turkey Club Sandwich")
Traditionally a club sandwich will be made using three slices of bread, toasted. Into that will go turkey, bacon, tomato, lettuce and sometimes even sliced cheese.
Whenever we went out to eat for lunch my ex husband would always get a turkey club. It was his meal of choice when eating out. (With me its always fish and chips.)
.JPG "Croissant Turkey Club Sandwich")
I knew I had everything else at home to complete the sandwich. You could make this a bit healthier by using low fat mayo, but lets face it . . . you've already lost it with the bacon and the croissant!!
.JPG "Croissant Turkey Club Sandwich")
WHAT YOU NEED TO MAKE A CROISSANT TURKEY CLUB SANDWICH
Quantities are given for one delicious sandwich. To make more simply multiply by the number of sandwiches you want to make.
- 1 fresh all butter croissant
- 2 TBS good quality mayonnaise
- 3 slices streaky bacon
- 3 ounces (85g) thinly sliced smoked turkey
- 3 slices of ripe tomato
- medium sized handful of finely shredded romaine lettuce
- salt and black pepper to taste (remember the bacon and turkey will be salty)
.JPG "Croissant Turkey Club Sandwich")
The croissant were on the small side, which made them perfect for this sandwich. They were also almost closed together into a circle, which also made them very sandwich friendly.
I just happened to have some already cooked bacon in the freezer, so it was a simple matter of quickly thawing it out to use in the sandwich. It was very thin bacon which is why I used 3 slices. If your bacon is really thick you may want to only use two.
I cut my tomato very thin. I also shredded my lettuce fairly thin.
.JPG "Croissant Turkey Club Sandwich")
If you are not a fan of turkey you could use sliced/shaved ham in its place. You could also add a slice of cheese if you wanted to. I would recommend swiss cheese.
I did not butter the croissant. I felt that as I was eating the sandwich right away, it was not really needed.
Usually when you are making sandwiches ahead of time a layer of butter is added to form a barrier between the fillings and the bread. This helps to prevent the bread from becoming soggy.
.JPG "Croissant Turkey Club Sandwich")
HOW TO MAKE A CROISSANT TURKEY CLUB SANDWICH
It may seem a bit moot for me to be telling you how to make a sandwich, but there might be someone out there who needs some help in this area so do bear with me!
Cook the bacon in a skillet until your desired doneness. I like it crisp. Drain on some paper towels.
Using a serrated knife cut the croissant in half horizontally. Spread the cut sides of each half with mayonnaise.
.JPG "Croissant Turkey Club Sandwich")
Place the bottom half on a plate. Top with half the lettuce. Place the tomato slices on top of the lettuce. Sprinkle with a bit of salt and pepper if desired. Remember both the bacon and the turkey will be salty. I tend to use only pepper.
Cut the bacon slices in half crosswise and place on top of the tomato. Pile the smoked turkey on top of the bacon.
.JPG "Croissant Turkey Club Sandwich")
Finish off with the remainder of the lettuce and place the top half of the croissant on top of the lettuce, mayonnaise side down. Cut in half and enjoy!
If you are really hungry a few potato chips on the side would be nice, or even some crisp vegetable sticks for a healthier choice!
.JPG "Croissant Turkey Club Sandwich")
I am a person who is always happy to have a sandwich, be it for lunch or for supper. Here are some of my favorite sandwiches:
Baked Western Sandwich - An egg omelet with onions, peppers and chopped ham, baked and then sandwiched between two slices of buttered toast.
Grilled Steak Sandwich - thin slices of steak, perfectly seasoning and served on an open face slice of toasted rustic bread, topped with grilled mushrooms and some fresh rocket salad leaves.
Cob Sandwich - all the beautiful tastes of a delicious cob salad with cheese, boiled egg, ham, turkey, bacon, lettuce and tomato tucked into two slices of a toasted rustic loaf!
Classic Tuna Salad - it speaks for itself. Sandwiches don't get much better than this old lunch time classic!
.JPG "Croissant Turkey Club Sandwich")
That is by no stretch the full list of sandwiches I have posted on here. I am a real sandwich aficionado for sure! Just put the word sandwich into the search and see what comes up!
My eyes were indeed too big for my stomach here and I could not finish it. I made a great attempt however! This was incredibly delicious to say the least!
Croissant Turkey Club Sandwich
Yield: 1
Prep time: 5 MinCook time: 8 MinTotal time: 13 Min
Quantities are given for one delicious sandwich only. Multiply to serve more.
Ingredients
- 1 fresh all butter croissant
- 2 TBS good quality mayonnaise
- 3 slices streaky bacon
- 3 ounces (85g) thinly sliced smoked turkey
- 3 slices of ripe tomato
- medium sized handful of finely shredded romaine lettuce
- salt and black pepper to taste (remember the bacon and turkey will be salty)
Instructions
- Cook the bacon in a skillet until your desired doneness. I like it crisp. Drain on some paper towels.
- Using a serrated knife cut the croissant in half horizontally. Spread the cut sides of each half with mayonnaise.
- Place the bottom half on a plate. Top with half the lettuce.
- Place the tomato slices on top of the lettuce. Sprinkle with a bit of salt and pepper if desired.
- Cut the bacon slices in half crosswise and place on top of the tomato. Pile the smoked turkey on top of the bacon.
- Finish off with the remainder of the lettuce and place the top half of the croissant on top of the lettuce, mayonnaise side down.
- Cut in half and enjoy!
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Corned Beef with Parsley Sauce. This is the meal I have been waiting for 21 years to enjoy! Its true. Corned beef was not something which was readily available in the UK.
Oh you could get salt beef, which is similar, but not the same. You could also get corned beef in the tin, which is nothing like this at all. And all of that came from South America. Nice in a sandwich or hash, but not for dinner on Saint Patricks' Day!
My appetite for Corned Beef was whetted when I first saw the movie Meet Me in Saint Louis with Judy Garland. In those first few scenes of the film they were sitting down to dinner and the cook brought in a large platter with corned beef on it.
It looked delicious, even in black and white.
It is something which I used to cook occasionally for my family when the children were growing up. Generally speaking I glazed the corned beef with a glaze after cooking. This is really easy to do if you wish to do the same.
Simply trim off the fatty layer, leaving only a thin layer of fat. Mix together 4 tablespoons of brown sugar with a tablespoon of mustard and a tablespoon of sweet pickle liquid. Spread this mixture over the fatty top of the beef and pop it into a hot oven.
Roast for about 8 to 10 minutes until glazed and sticky. Delicious!
I did not bother to do this today as I was serving the meat with a lush and creamy parsley sauce. A sticky glaze would have been well out of place.
This is such a simple meal to make, but I know very pricey these days. I paid $16 for this small piece of corned beef. But I was longing for it so much I couldn't resist.
If you have a large family and are still wanting something similar for Saint Patrick's day can I suggest the following:
BOILED DINNER - You can use ham or beef. With cabbage, carrots, turnips and potatoes. This also boasted a parsley sauce.
BACON AND CABBAGE WITH MUSTARD SAUCE - cured pork simmered until tender and then roasted with a delicious buttery bread crumb topping. This is served with a lush and cream mustard sauce, cabbage and buttered boiled potatoes. Delicious.
Or you can do just a plain old boiled corned beef and cabbage. There are many ways to celebrate Saint Patrick's Day with a delicious meal.
WHAT YOU NEED TO MAKE CORNED BEEF WITH PARSLEY SAUCE
Simple ingredients. Nothing outrageous here.
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
HOW TO MAKE CORNED BEEF WITH PARSLEY SAUCE
It might take a bit of time to cook the beef until tender, but you can just walk away and leave it to simmer so its not very labor intensive at all.
If you can make a cream sauce then you can very easily make this simple parsley sauce and I highly recommend making it as it is delicious with the beef.
Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water. Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top.
Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender. Remove the meat to a plate and cover with foil. Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
Cook for several minutes to cook out any flour taste. Serve the corned beef thinly sliced with the sauce spooned over top.
I served this very simply with some Irish Champ on the side, mashed carrots/parsnips and buttered broccoli.
You can find my traditional Irish Champ recipe here. Its fabulous.
To make the mashed carrots and parsnips, combine 4 carrots, peeled and sliced with 2 parsnips, peeled and sliced in a saucepan. Cover with water to which you have added a pinch of sugar and some salt.
Boil until very tender. (about 15 minutes) Drain well and mash together with a knob of butter, salt, pepper and a pinch of nutmeg. Delicious!
This was a really delicious meal. Well worth waiting 21 years for. I am really looking forward to enjoying some tasty corned beef hash with the leftovers!
And after that it is back to chicken and fish for me. I hardly ever eat red meat and rarely processed so I reckon I have really outdone myself this week! Happy Saint Patrick's Day tomorrow everyone!
Corned Beef With Parsley Sauce
Yield: 4
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
The meal I waited 21 years to enjoy. Tender pieces of corned beef with a delicate parsley sauce. Delicious.
Ingredients
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
Instructions
- Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water.
- Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top. Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender.
- Remove the meat to a plate and cover with foil.
- Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
- Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
- Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper. Cook for several minutes to cook out any flour taste.
- Serve the corned beef thinly sliced with the sauce spooned over top.
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