There is not a lot of cooking going on here at the moment with our cooker being out of service!  We have an engineer booked to come and have a look at it on Monday, and God willing, he will be able to fix it!  Fingers crossed! Cookers are big ticket items!  In the meantime after  figuring out what it would cost to eat out for five days, we purchased a counter-top hot plate, which will be great for heating up soups, scrambling eggs, etc.  I don't think there will be any real cooking going on, but you never know.  Today we had some delicious Roast Beef, Horseradish and Baby Rocket Sandwiches, along with some Deli potato Salad and Cheese Slaw.  They went down a real treat.  I thought I would take this opportunity to share with you my rules and tips on how to make a better sandwich.

 

I can tell you that the whole time I was growing up, I never had a horrible sandwich made by my mother.  Mom made the best sandwiches and I learnt a lot from watching her.  Even a humble sandwich of white bread and Heinz sandwich spread was a feast. 

How many times have you been disappointed with a purchased sandwich . . .  dry bread . . .  lack of filling . . .  tasteless filling, etc. Too many times for me to count, in my experience.  I don't know how they can get something which is so simple so very wrong, but more often than not they do! 

 

Making your own Sandwiches doesn't really take a lot of effort or time. There are a few rules to follow however, which will help to make your sandwiches/butties/sarnies to be the best darned ones on the block!  These are my tips and secrets, and now they can be yours too! 

 

Any sandwich worth making, or eating is worthy of only the best ingredients. If you start with the best, you are well on your way to a fine eating experience.  I like to use quality bread, and the freshest bread that I can.  I also like to use interesting bread.  Sour Dough loaves, whole grain breads, seeded buns,  French Baguettes, and even the humble sliced white bread can make for a really great sandwich if you start with the best and the freshest you can find.  Today I used fresh store baked Croissants.  The starch/bread/wrap is one of the key factors in your sandwich.  Why stint on quality, when to do so can make a huge difference between making a sandwich, or making a SANDWICH!  Just make sure that the bread you choose is sturdy enough to stand up to the filling you are going to use.  Quality and care can make a huge difference between a sandwich that isn't worthy and a sandwich that will hold up to a journey and be able to stand for several hours prior to eating.

Fresh meats, fish, or cheeses . . .  fresh vegetables . . .  quality condiments, all of these things go a long ways towards building a better buttie.  Do NOT stint on any of these items.  

 

Choose the right bread for the right filling.  Chewier, crustier bread works well with study fillings, softer bread works best with soft fillings.  For instance serving an egg salad on a very chewy crusty bread doesn't work. By the time you have chewed through the bread, half of your filling is escaping from the edges and falling into your lap. Not all breads and fillings are created equal.  Texture is important. On a softer bread you might be able to get away with more filling, but on a super crusty bread this can be disastrous. Be judicious about balance between your choice of bread, your filling and the amounts you choose to use.

 

So now you have gathered all of your ingredients, and they are the best, and balanced, and you are ready to begin . . .  in all truth, even with all of these factors in place, you can still ruin a sandwich by not treating it properly.  Spread any sandwich which is going to have a wet filling generously with butter, or mayonnaise, and right to the edges of the bread.  This helps to provide a barrier which can prevent a soggy filling from soaking into the bread.  It also helps to prevent dry corners which will only end up being discarded in the trash, uneaten.  Don't be chintzy with any of your condiments really, but do remember there is a fine line between just enough and over the top.  You also don't want them to overwhelm the sandwich.  So a thin even spread of butter works well, and then any other condiment you are using, bearing in  mind that strong flavours need to be used sparingly or they will completely take over and can even create an inedible sandwich.  When I first moved here to the UK, I had no idea of how really strong English Mustard was.  I was slathering it on my husband's sandwiches just like regular American Mustard.  It was only once he told me that it was blowing his head off I realised that less was actually more. 

  

When using sliced meats and cheeses, I find that they work much better when thinly sliced.  It is easy to layer them, and you can create something much more visually beautiful. They are also easier to bite through, when they are thinly sliced.  Also layer them evenly so that you don't end up with more in the middle than you do at the edges.  I like to put any vegetables on first, after the mayonnaise or horseradish or mustard, chutney, etc.  

Make sure your vegetables are washed and dried.  I slice tomatoes super thin and then layer, it is the same with cucumbers, or pickles, lettuces or any other vegetables.   I often use my  Essential 5-in-1 vegetable shredder to slice my vegetables. It is  a really handy tool to have in the kitchen.  Easy to use, clean, store and maintain.  I love it and use it a lot.  You can find out more here. 

 

If you are taking your sandwiches on a journey, either to school, or work, or even on a picnic, you will want to make sure that you have cut them into manageable shapes and sizes. I like to cut them either in half diagonally or horizontally, depending on where I am going with them.  If I am going on a picnic, cutting them in half horizontally makes them much easier to pack.  

If I am eating them at home, cutting them in half diagonally is perfect, and if you are using them for a tea party, removing the crusts and then cutting them into smaller sized shapes is best, not much more than two bite size. 

If you are packing them to go, make sure that you wrap them well in either greaseproof/waxed paper, plastic cling film, or even bees-wax wraps (best for the environment) to help to keep them fresh. Make sure you store them in a sturdy container or box to help prevent them from being crushed.

If you have some really wet ingredients/add-ins you might even want to store them separately, ready to add to the sandwich at the last minute.  That way you can be really sure that your sandwiches won't be soggy. 

If you are making sandwiches ahead to serve for something like a tea party, I cover them with damp paper towels or tea towels.  Just wet the towels with cold water and then squeeze out as much of the water that you can.  Lay the towels gently over the top of the sandwiches, covering them completely, and store in a refrigerator, until you are ready to lay them out, uncovering them only at the last minute.  They will stay fresher longer.

 

By choosing the right ingredients, layering them proportionately, and with care, you can always be assured that you are going to have a great sandwich, that everyone will be able to enjoy.  Look for a balance in flavours and structure.  Its never pleasant to eat a sandwich that is falling apart as you are eating it, or whose fillings are slipping out the sides and back.  Its also not nice to eat a sandwich whose flavour is completely over-powered by the strongest flavoured ingredient in the mix! By following these simple hints and tips you can be sure that every sandwich, even a simple one,  is a feast to be enjoyed!  Bon Appetit! 

  

We don't always have days when we are wanting a big meal to eat for our suppers in this house.  I think as you get older, your appetites change and you don't eat quite so much as you did when you were younger. 

 

I can remember back when I was first married, some many years ago, having a full supper and then cooking a box of Kraft Dinner or making a boxed pizza mix with my husband to snack on in the evening.  My how things have changed! 

 

Not only would I not be hungry enough to eat such a hearty snack before bed these days, but I also would end up suffering all night with acid reflux if I did!  No, ageing is not for the weak!  It comes accompanied with all sorts of delights to experience!

 

Anyways, I digress.  We don't always want a big meal. Sometimes we only want a sandwich.  There is no need for it to be a boring sandwich however!  (As if I could ever make a boring sandwich!)

 

This tasty sandwich takes the concept of a simple grilled cheese and infuses it with the flavours of Alsace . . .

 

You begin with marinating onions in a mix of vinegar, olive oil and seasoning  . . . it doesn't take long to do this, only 15 minutes.  You will want to slice your onions as thinly as you can.  I used my  Essential 5-in-1 vegetable shredder to slice my onions. It is  a really handy tool to have in the kitchen.  Easy to use, clean, store and maintain.  I love it and use it a lot.  You can find out more here.

 

Once you have the onions marinating, you can slice your cheese.  I like Gruyere cheese, which is a lovely melting cheese.  Gruyere is a melty type of Swiss cheese, with a lovely nutty flavour.  I adore it.

 

If you can't get it, you can substitute it with Emmenthal, Beaufort, Jarsberg, Comte or Raclette cheese, but do try to get the Gruyere if you can.  Don't use processed Swiss cheese slices.  There is really no comparison.  NO comparison.

 

You will also need some grainy mustard.  I adore grainy mustard  . . .  with its robust texture and slight heat, it is lovely in any sandwich.

 

Sour dough bread is best, but any good white loaf will work well.  You do want a sturdy one that will stand up to the filling.

 

I like to cut my slices about 3/4 of an inch thick . . .

  

Buttered on the outside with softened butter and spread on the inside with the grainy mustard  . . .

 

Then topped with half of the cheese, and the marinated onions . . .  and finally the remaining cheese, and then closed in with the other slice of bread . . .

  

It is then toasted or griddled in a hot skillet, on a grill pan,  or pressed in a panini press, until golden brown on both sides and the cheese is oozingly melty.  Yum!  These are so tasty! 

 

I served them with a bit of rocket on the side and a garnish of some of the pickled onions we have leftover from Christmas.  This was pure and utter comfort.  There is no other word for it.  I can imagine that if you are the drinking sort it would go down really lovely with a sparkling lager or cider, and maybe even a few potato crisps/chips on the side.  Simple flavours done well and done simply.  You can't beat it!  Bon Appetit! 

 

Viet Nam has become somewhat of a "Go To"destination for many in these modern times.  I have to say that its never been a place that I have wanted to go.  

Mostly because I am not overly fond of high humidity or extremely high temperatures, and I am totally not fond of the two combined! 

 

And so for countries like Viet Nam I am more of an armchair traveller, preferring to enjoy it from a distance and the comfort of my chair in my own home.  

I used to be adventurous when I was younger, but not so much these days.

 

Last year my husband and I watched and enjoyed  a program on Netflix entitled Travels with My Father, with Jack Whitehall and his dad.  (Minus the bad language. You just can't get away from it today it seems.)  

Anyways in the first series they ended up in Viet Nam and I thoroughly enjoyed seeing a side of Viet Nam that I was quite un-acquainted with, having only really known it from the conflict in the latter part of the last century. It was nice to be able to see it in another light.

 

One of the things food wise which is enjoyed now throughout the world is the Banh Mi, or a sandwich served on a French Baguette and stuffed with greens and a choice of fillings. 

In fact it is considered to be amongst the top 10 culinary experiences of the country.  Who doesn't love a good sandwich!

 

This version of the classic sandwich includes a deliciously fiery spiced mayo spread  . . . 

Shredded roasted chicken  . . . 

 

A layer of sweet pickled carrot . . .

 

Thinly sliced English cucumber  . . .

 

And fresh coriander leaf (or cilantro as it is also known)  . . .

 

All tucked into a lightly toasted French baguette  . . .

 

I was able to make use of my  Essential 5-in-1 vegetable shredder to do my carrots for the salad.  It is so easy to use and comes with a handy bowl that you can shred your vegetables into.  

 

I used it to slice my cucumber to just the right thin-ness and I made my carrot pickle in that bowl that I had grated it into.  It is a really handy tool to have in the kitchen.  Easy to use, clean, store and maintain.  I love it and use it a lot. 

 

My husband and I really enjoyed these sandwiches.  You can adjust the heat of the mayo by the amount of Sriracha sauce you add.  

My husband quite enjoyed the heat.  He likes thing spicy.

  

I really enjoyed the contrast of flavours and textures  . . .  the soft bun, the tangy pickle, the crisp cucumber, that spicy mayo, and of course the chicken.  Altogether this was really lovely and I didn't have to go very far to enjoy it!

Some other sandwiches that you might enjoy from my archive of recipes are:

CROISSANT TURKEY CLUB SANDWICH - All the things you would expect in a club sandwich, turkey, smoky bacon, sliced tomato and crisp lettuce.  Layered on a delicious buttery flaked croissant. What's not to love?

THE GRILLED STEAK SANDWICH - This pub style steak sandwich is an open faced sandwich that even a lady can feel comfortable eating.  Light enough to please a delicate palate, but hearty enough to please a man, especially if you add some chips (fries) on the side!

 

I think some of the best adventures you can take food-wise at times can be the ones enjoyed within the comfort of your own home. Call me lazy but this works for me!    

  

As I write this (Saturday) it is the day of my mother's funeral. I wanted to bake something in my mom's memory today and the first thing which came to mind was these fabulous Butterscotch Cookies.

 

My mother used to bake these for us all the time when I was a child, either these or her soft molasses cookies.  I've just realised that I don't have that recipe on here either, so I will have to bake them soon to share with you. 

 

To be honest when we were kids we were not overly fond of these.  We kind of took them for granted and not the treat that they were.  We wanted cream stuffed store bought cookies . . .  from the Keebler Elves, baked in a tree.  We were not mature enough to appreciate the finer qualities and value of homemade goodies as opposed to store bought.  (We liked frozen chicken pot pies for crying out loud, and Frozen TV dinners!  😝)

 

Actually we did enjoy these, we never turned them down  . . .  and my favourite ones were the ones that had lumps of brown sugar in them that hadn't quite gotten mixed totally into the dough.  They ended up like little bits of butterescotch candy.  Bonus!

 

These are refrigerator, slice and bake cookies.  You make the dough and shape it into a log and then chill it overnight, ready to slice and bake as you need. Fresh baked cookies on call!

 

Flavoured with vanilla and brown sugar . . .  nothing more . . . I used Muscovado brown sugar this time and I like them even more.  (Muscovado brown sugar is a less refined brown sugar.)

 

They do use white vegetable fat . . .  something like Crisco, Tenderflake, Trex, White Flora or the like.  I have never made them with butter so I don't know how they would work with butter.  I've always just used the white vegetable fat. I am not a snob that way.

 

I don't bake things like this often enough to be worried about any ill effects from using white vegetable fat. There are plenty of other things to worry about.

 

These are  lovely and crisp . . .

 

See that lovely little lump of brown sugar there  . . .  that's mine!

 

Crisp and  perfectly dunkable  . . .

 

Equally at home with a hot cuppa as they are with a tall cold glass of milk! 

  

They are delicious.  I suspect they were a family recipe and one that my grandmother used to make for my mother, although in those days they would have used either lard or rendered bacon fat . . .

 

For me they are a lovely bit of delicious nostalgia and a fitting remembrance of  a mother who loves us enough to bake us cookies from scratch, even if they were not always appreciated. 

 

 

See how crisp they are?  Luvelly jubbly! 

 

They are also Grace approved!  Ariana stopped by for a short visit and let Grace have one.  I sent a bag full home with her.  My Mum would have approved of that.  Home baked Cookies = Love = Joy shared. 

I love you mum.  I can feel your love for us in every bite.