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 am a sandwich lover. I am with the Brits on this one. I have never met a sandwich I didn't like and enjoy. Over in the U.K. they have whole shops dedicated to sandwiches. The British love their sandwiches.
They are also huge fans of the burger. I am not so fussed over regular burgers, but if its a turkey burger or a chicken burger, I am all in!
I am really fond of a good BLT (Bacon Lettuce and Tomato) sandwich. Today I decided to take that idea and combine it with a grilled chicken burger, not a ground chicken burger, but a grilled chicken breast burger.
So what you have here is a toasted brioche bun topped with a BBQ spice grilled chicken breast, crispy bacon, sliced tomato and an arugula baby spinach leaf topping.
I also created a lush garlic and chive aioli mayo dressing, and I cooked some tasty sweet potato wedges on the side for a complete meal.
I like to make my own spices and rubs if I can. This is one that I found here and adapted for use in my own kitchen. One of the reasons I like to make my own rather than buy already made blends is that I can control what goes into them. No msg or preservatives.
HOMEMADE BBQ SEASONING
1/4 cup (48g) maple sugar or (50g) granulated sugar
(I don't recommend using brown sugar as the moisture in it
will cause the mixture to clump)
2 TBS smoked paprika
1 TBS garlic powder (not salt)
1 TBS onion powder (not salt)
1 TBS dry ground mustard powder
2 tsp chili powder
1-1/2 tsp thyme dried
1-1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground black pepper
1/4 tsp cayenne
1 TBS Kosher salt (optional)
HOW TO MAKE BBQ CHICKEN BLT'S
I used some of this tasty rub on my sweet potato wedges as well. I find that sweet potato wedges and fries can get a bit soggy for some reason, so today I tried adding some fine dry bread crumbs to the spice mixture I coated them in prior to roasting.
It helped to keep them somewhat crisp, but I am not sure if there is any way that you are every going to get them totally crisp in the home. In any case they were delicious, especially dipped in some of that aioli mayo!
WHAT YOU NEED TO MAKE BBQ CHICKEN BLT'S
It does look like a long list of ingredients, and it is, but these go together very quickly and are fabulously tasty. There is more than one component to the recipe. You have the fries, the burgers and the garlic mayo. You can be enjoying them in about half an hour's time. You, of course, don't need to do the wedges or the garlic mayo if you don't want to.
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Use the smoothest sweet potatoes that you can. I try to buy medium sized potatoes with an almost egg shape. These make wedges that are all basically the same size.
I used dry Italian bread crumbs, but you can use any fine dry bread crumbs, or leave them out altogether if you wish. I do recommend that you use them however!
I like to use a bun that is not totally fresh. That way they don't fall apart as easily when you are eating your burger. Toasting the cut sides briefly in the oven does freshen them up.
I like the baby arugula (rocket) and spinach mix. It is fresh and crisp and green. The arugula adds a nice hint of heat.
These really go together very quickly and are very simple and easy to make. Why pay a fortune for a sandwich like this in a restaurant when you can make a much tastier one at home yourself!
Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet. Roast in the preheated oven for 25 minutes.
Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
Whisk together the mayonnaise with the garlic and the chopped chives. Set aside. Slice the tomato into four thick slices. Toast your buns.
Cut each chicken breast in half horizontally to make two thinner pieces. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
This was a really delicious and satisfying sandwich. The addition of the sweet potato wedges turned it into a full meal. You can of course not bother with them, or use a ready made frozen variety.
If you are not overly fond of the flavor of garlic, then use only half a clove in the garlic mayo, or leave it out altogether!
If you are looking for something simple to cook for your honey for supper tonight, you can't really go wrong with one of these!
If you are fond of the burger or the hot sandwich, you might also enjoy these!
HERBED TURKEY BURGERS - Ground turkey flavored with parsley, sage, rosemary and thyme. Two thin patties sandwiched together with a pat of butter in the middle to keep them nice and moist. Grilled to perfection, topped with cheese and served with all of your favorite burger toppings!
HONEY HOT CHICKEN BURGERS - Pounded chicken breasts with a buttermilk coating, baked until crispy. A mix of honey, spice and buttery is brushed on the finished pieces of chicken as a lovely finishing touch. Served in toasted buns with shredded lettuce and crisp bacon! So delicious!
Yield: 2
BBQ Chicken BLT's
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A beautiful sandwich, simple to make with all the elements of a BLT. Spicy sweet potatoes are served on the side. A complete meal for two!
Ingredients
For the sweet potato fries:
- 2 medium/large sweet potatoes
- 1/4 cup (30g) Italian dry bread crumbs
- 1 TBS light olive oil
- 1 TBS BBQ spice
- salt and black pepper to taste
For the chicken:
- 2 small chicken breast fillets (about 5 ounces/145g each)
- 1 TBS BBQ spice
- salt and black pepper to taste
- 1 TBS light olive oil
- 1 TBS BBQ sauce
You will also need:
- 4 rashers streaky bacon, halved
- handful of fresh baby spinach and baby arugula (rocket)
- 1 beefsteak tomato
- 2 brioche buns, buttered and toasted on the cut sides
- 1/2 cup (110g) mayonnaise
- 1 TBS finely chopped chives
- 1 small clove chicken, peeled and grated
Instructions
- Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
- Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet.
- Roast in the preheated oven for 25 minutes.
- Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
- Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
- Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
- Whisk together the mayonnaise with the garlic and the chopped chives. Set aside.
- Slice the tomato into four thick slices.
- Toast your buns.
- Cut each chicken breast in half horizontally. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
- Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.
Thanks so much for visiting. Do come again!
When my children were growing up, one thing which I used to make frequently for them for breakfast on Saturday's was pancakes. They loved them.
When I was a child we only ever got pancakes once a year. On Shrove Tuesday. And always for supper, never breakfast.
We never got pancakes at any other time. I guess my children were spoiled a bit in comparison because I used to make them pancakes often, and always always when they had a guest come to stay overnight. It was a bit of a sleepover breakfast tradition.
I do confess that I also indulged in the pancake breakfasts. I love pancakes after all. I still crave them from time to time, but I don't always want to be making a full recipe of them just for me. I know I could freeze the extras, but I only have so much room in the freezer.
I discovered this recipe for Fluffy Pancakes for One over on a blog called One Dish Kitchen. I decided to give it a go and adapted it for use on this page. I added Metric measurements for the UK, and left out the vanilla.
.JPG "Easy Pancakes for One")
Call me pedantic, but I didn't think that vanilla belonged in plain pancakes. If you are going to add something to them like chocolate chips or fruit, maybe. But plain pancakes, vanilla is a no no for me.
I think vanilla is one of those flavorings that is highly overused. When you make a basic Victoria Sandwich Cake no flavoring is used at all. All you taste is butter, sugar and eggs. I can promise you it is quite delightfully delicious.
There are some variations that will add vanilla, but the basic version does not.
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I never saw myself as being a purist at heart, but I guess I can be one when it comes to certain things and one of those things just happens to be the flagrant use of vanilla!
Don't get me wrong I love vanilla. Just not in simple easy fluffy plain pancakes. They get enough flavor from the butter and then the syrup you pour over top when you go to eat them. Nothing else is needed. And as you can probably tell I love my butter and my syrup. 😋
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WHAT YOU NEED TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
What I love about this recipe is that it uses all natural, pure ingredients. Nothing artificial here and you don't have to rely on having a mix. These are pure and simple.
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
.JPG "Easy Pancakes for One")
I have started using unbleached flour in all of my cooking and baking. I don't want to be eating something that has to be bleached to whiten it. I would rather have it natural.
I also like to use free range eggs. In the summer months we buy them from a farmer who is just down the road from where I live. I do not support an inhumane industry such as the one which produces eggs from caged hens.
You have to pick your battles in life and that is one of mine. My first husband came from a farming family. They had battery hens. It is an appalling industry. I don't mind paying a bit more when it comes to eggs.
.JPG "Easy Pancakes for One")
I also use organic, unbleached sugar. I buy it in a huge bag from Costco. Again, I like to use as natural and unrefined a product as I can. In the U.K I used to buy only natural sugar and it was readily available in all the shops.
I also loved to use Muscovado sugar rather than brown sugar. Again, it was more natural, but that has nothing to do with pancakes! Just my fussiness!
I also don't bother for the most part with having two kinds of butter in my kitchen. I buy lightly salted and I use it for everything. (Boy, do I miss European butter.)
.JPG "Easy Pancakes for One")
HOW TO MAKE EASY PANCAKES FOR ONE (FROM SCRATCH)
Nothing is really simpler than making pancakes so long as you follow a few rules.
Pancake batter goes together much the same as a muffin batter does. Mix together your dry ingredients in a bowl. Mix your wet ingredients separately and then add the wet to the dry and lightly combine.
One don't overmix your batter. As with all quick breads (and pancakes are considered a quick bread), overmixing produces a rubbery finish. Use a light touch and just mix the batter until no dry streaks remain. A few lumps are a.o.k.
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Two, don't be in a rush. Heat your pan too high and your pancakes will be burnt on the outside and raw in the middle. Use a medium heat and don't flip your pancake until the surface is covered with tiny bubbles. By then it should be golden brown on the bottom side and you can flip it over.
You can keep the pancakes warm while you finish using up all the batter in a low oven.
I have heard it said that the first pancake is always hit and miss. I don't believe that. There is no reason why your first pancake and your second pancake and your third and so on can't all be perfect!
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This really is a great basic recipe and can be a jumping off point for you to use your imagination and try out different kinds.
If you want chocolate chip pancakes, by all means throw in a dash of vanilla and a small handful of chocolate chips.
If you want blueberry pancakes, try adding some finely grated lemon zest and a small handful of berries. I actually find it easier and better to add the berries while I am cooking the pancakes. Just sprinkle a few over top before the flip while the batter is still fairly wet and not many bubbles have formed.
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With Pancake day coming up (Shrove Tuesday on the 21st of February) here are some more Pancake recipes that you might also enjoy!
WORLD'S BEST SILVER DOLLAR PANCAKES - My children always loved it when I made these. The size of a silver dollar they loved being able to fit a whole one in their mouth. They are tender and fluffy and oh so tasty!
BLUEBERRY BUTTERMILK PANCAKES - These are incredibly light and fluffy and stay light and fluffy. Some pancakes fall after they sit. These don't. They are the best blueberry pancakes in my humble opinion.
Yield: 1
Easy Pancakes for One
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Light, soft and fluffy pancakes. These delicious pancakes go together very quickly and are perfectly sized to please just one person! All natural!
Ingredients
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/2 TBS granulated sugar
- pinch salt
- 1 large free range egg
- 3/4 cup (180ml) whole milk
- 1 TBS butter, melted
- more butter to grease the skillet
- butter and maple syrup to serve
Instructions
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the milk, egg and melted butter together in another bowl.
- Make a well in the dry ingredients and add the wet ingredients. Stir together with a fork just to combine. A few lumps are okay. If you think the batter is too thick you can add a bit more milk.
- Heat a large non-stick skillet or griddle pan over medium heat. Rub with a bit of butter.
- Ladle 1/3 of the batter into the pan and rotate the pan to make a pancake.
- Cook over medium heat until the surface of the pancake is covered with bubbles, and the pancake is golden brown on the bottom. Flip over with a spatula and brown the other side.
- Keep warm and repeat to make two more pancakes.
- Serve hot with some butter for spreading and maple syrup for pouring. You can also serve some fruit on the side if you wish. I am particularly fond of peaches.
Notes
If you like blueberry or chocolate chip pancakes, you can easily adapt this recipe to suit. For blueberry pancakes, add a small amount of grated lemon zest to the batter and then sprinkle a few blueberries on top while you are cooking them in the pan.
For chocolate chip pancakes, add 1/2 tsp of vanilla to the batter and stir in 2 TBS of chocolate chips.
Thanks so much for visiting. Do come again!
This recipe for Washington Pie I am sharing today is actually a cake recipe, not a pie. It comes from the pages of an old cookery book of mine. Woman's Day, Old Fashioned Desserts by Barbara Myers.
It is a recipe I have been making for a very long time, however. I first tasted this lovely cake when my friend Leona baked it to serve as a dessert when we were invited to her place back in the early 1980's. We fell in love with it. It's a cake that I baked for my children often when they were growing up.
But how does a cake get called a pie? I was intrigued and so this morning I did a search to find out the history behind this delicious cake.
The recipe made its first appearance around 1850 in Mrs. Putnam's Receipt Book. So people have been baking this cake for almost 200 years now.
But why call it a pie when it's actually a cake? From what I have read, it all boils down to equipment used. In the mid 19th century most home cooks often baked their layer cakes in pie tins resulting in many referring to cakes baked in pie tins as "pies."
.JPG "Washington Pie")
It is actually a cake that is very similar to the traditional Victoria Sandwich Cake. Both are layer cakes and both have those layers sandwiched together with jam.
Both are also dusted with confectioners' sugar rather than being iced.
The Victoria Sandwich cake however is created by creaming together margarine or butter and caster sugar, and then having eggs beaten in, along with a quantity of self-raising flour. Generally speaking, the sugar, eggs, flour and butter are of the same weight. This enables you to bake a Victoria sponge of almost any size quite easily.
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Washington Pie, in contrast, uses white vegetable shortening and much more sugar than its British counterpart. In North American generally this means Crisco and in the UK you would use white flora or a vegetable fat called Trex.
I have to confess I prefer the British version over the North American cake, but both cakes are very good. My tastes have changed since living in the UK for as long as I did. I no longer have the same sweet tooth I had prior to moving over there and find North American desserts and cakes quite sweet in comparison.
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WHAT YOU NEED TO MAKE WASHINGTON PIE
Simple everyday baking ingredients. You will also need two 8-inch round layer cake tins.
- 2 cups (249g) sifted cake flour (see note)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1/3 cup (73g) vegetable shortening
- 3/4 cup (180ml) milk
- 1 large free range egg
For filling and topping:
- Red raspberry preserves
- Icing sugar (confectioner's sugar)
.JPG "Washington Pie")
There is no such thing as cake flour as far as I know in the UK. In its place just measure out the flour, removing 1 TBS of flour per cup of flour used (or 2 TBS for this recipe) and then replace it with 2 TBS corn flour/starch.
That's what I did as I didn't have any cake flour in the house.
I think I would prefer to make this cake with butter. I know others have and it works fine. I have lost my taste for shortening through the years, I think. I did do a search to try to find a version where they used only butter but came up short.
.JPG "Washington Pie")
I even checked Rose Levy Berenbaum's cookbook, Rose's Heavenly cakes, and Martha Stewart's Bakig Bible, but there were no Washington Pie Cake recipes in either. I cannot say how it would work with butter rather than shortening.
If you are wanting to make a cake with butter than shortening, I would recommend that you use the Victoria Sponge Cake Recipe. I know that recipe works perfectly. It actually uses equal parts margarine and butter, but I have made it with all butter, and it works.
.JPG "Washington Pie")
HOW TO MAKE WASHINGTON PIE
If the use of shortening doesn't bother you then this is the cake for you! It is really a relatively simple cake to make.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour 2 (8-inch) round cake tins, tapping out any excess flour.
Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the shortening, vanilla and 1/2 cup (120ml) of the milk.
Beat for 2 minutes with an electric whisk, or 300 strokes by hand.
Add the remaining milk and egg. Beat for 2 minutes longer, scraping down the bowl as needed.
Divide the batter between the two prepared pans.
.JPG "Washington Pie")
Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean or the tops spring back when lightly touched.
Cool on a wire rack for 5 minutes, then tip out onto the rack and cool completely.
Place one layer (bottom side up) on a plate. Spread generously with jam and then top with the second layer (top side up). Dust with some icing sugar to lightly cover the top.
.JPG "Washington Pie")
I really hope that I haven't put you off this cake with my ponderings on butter versus shortening. This really is a lovely cake. I just find it a bit sweet for my taste. Hasn't stopped me from eating it and enjoying it however!
The mark of a true Glutton!
As you can see it is a very nice cake, light and fluffy with a beautiful crumb. It really doesn't need any frosting in my opinion although I do know some people that frost the top layer only and sprinkle coconut on that. I think it is pretty perfect just as is.
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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.
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 flavors. It is delicious served warm, cut into squares with either lashings of pouring cream or softly whipped cream on top.
Yield: 6 - 8
Washington Pie
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious layer cake which has a layer of sweet jam in the middle and a dusting of icing sugar on top. This is a recipe as old as the hills that I have been making for a very long time.
Ingredients
- 2 cups (249g) sifted cake flour (see note)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (200g) sugar
- 1/3 cup (73g) vegetable shortening
- 3/4 cup (180ml) milk
- 1 large free range egg
For filling and topping:
- Red raspberry preserves
- Icing sugar (confectioner's sugar)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter and flour 2 (8-inch) round cake tins, tapping out any excess flour.
- Sift the flour, baking powder, salt and sugar into a mixing bowl. Add the shortening, vanilla and 1/2 cup (120ml) of the milk.
- Beat for 2 minutes with an electric whisk, or 300 strokes by hand.
- Add the remaining milk and egg. Beat for 2 minutes longer, scraping down the bowl as needed.
- Divide the batter between the two prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean or the tops spring back when lightly touched.
- Cool on a wire rack for 5 minutes, then tip out onto the rack and cool completely.
- Place one layer (bottom side up) on a plate. Spread generously with jam and then top with the second layer (top side up). Dust with some icing sugar to lightly cover the top.
Notes
You can easily make your own cake flour. Simply remove 1 TBS of the flour per cup and replace with 1 TBS corn flour/corn starch. Whisk well together.
Thanks so much for visiting. Do come again!
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