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
People all over the UK will be celebrating the Queen's Platinum Jubilee in the coming week, from June 2nd to June 5th, a four day bank holiday for those in the UK, and indeed something special to celebrate.
All over the country this auspicious occasion will be marked withy celebrations and street parties. Bunting will be strung and special foods will be made and served. There is no nation in the world who celebrates such occasions as well as the British do!
A spectacular pageant is planned for the occasion, and then there will be the Trooping of the Colours amongst other things.
A friend of mine posted this photograph which was taken at a Street Party in Chester, UK during the Queen's Silver Jubilee (25 years on the throne) back in 1977. She is the one right behind the child in the sombrero.
As you can see the British love to do these things out and celebrate in a big, BIG way! I shall miss this. How much more exciting it is going to be now with this very historic occasion. Yes, I am a Royalist and proud of it.
Quite often at celebrations you will see Jam Sandwiches being offered for the kiddies. This delicious recipe for Jam Sandwiches Cake I am sharing today is a fabulous take on that theme!
Not sandwiches with bread, but sandwiches made with a moist and tender loaf cake, sandwiched together with a rich vanilla buttercream and sweet strawberry jam!
.JPG "\"Jam Sandwiches\" Cake")
Such a simple idea and a fabulous bit of "eye foolery!" And quite an easy thing to make. Sweet and delicious and so very festive!
But in a very simple way. I think the Queen herself would get a big kick out of this! The original idea comes from Frances Quinn who was the winner of the 13th British Bake-Off where she made a name for herself with her signature bakes and style.
In fact this was her very first signature bake on the show.
.JPG "\"Jam Sandwiches\" Cake")
WHAT YOU NEED TO MAKE "JAM SANDWICHES" CAKE
You will need an electric mixer and an 8 X 5 X 3 inch loaf tin for this.
For the cake:
- 3/4 cup plus 2 TBS (200g) butter, at room temperature
- 1 cup (200g) caster sugar (fine granulated sugar)
- 4 medium free range eggs, at room temperature
- 4 tsp vanilla extract
- 1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note)
- 4 tsp warm water
For the buttercream filling:
- 3 1/2 TBS butter, room temperature
- 1 cup (130g) icing sugar, sifted
- 1/2 TBS whole milk
- 1/2 tsp vanilla extract
You will also need:
- 1 jar of seedless strawberry or raspberry jam
.JPG "\"Jam Sandwiches\" Cake")
I have given instructions on how to make your own self-rising flour in the notes of the recipe. It is a very simple thing to make. I know that it is not readily available everywhere.
I use free range eggs, salted butter, pure vanilla and whole milk. The granulated sugar here in Canada is very fine, but if your sugar is a bit coarser, simply whiz it for a few seconds in a food processor to make it finer.
The finer the sugar the more it will melt into the bake. Have you ever noticed a cake dotted with darker "freckles" on the surface? This happens when your sugar doesn't completely dissolve into the batter, and this is usually due to the sugar being coarser.
.JPG "\"Jam Sandwiches\" Cake")
HOW TO MAKE "JAM SANDWICHES" CAKE
Nothing really could be easier. Begin by preheating your oven to 350*F/180*C/ gas mark 4 and buttering and lining your loaf tin with baking paper.
Measure your flour out into a bowl. In a larger bowl beat the butter and sugar together with an electric whisk for 5 to 10 minutes until light, pale in color and creamy.
.JPG "\"Jam Sandwiches\" Cake")
Fold in the flour just until combined, and then fold in the warm water.
Scrape the cake batter into the prepared loaf tin, leveling off the top with a spatula. Bake for 45 to 50 minutes until the cake has risen and is golden brown. A toothpick inserted in the centre should come out clean.
Leave to cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
.JPG "\"Jam Sandwiches\" Cake")
Measure the butter, icing sugar, milk and vanilla into the bowl of a stand mixer. Beat slowly, increasing the speed as you go, until the mixture is light and fluffy.
Trim the darker ends off of the loaf cake, using a serrated knife. Cut the cake into 1/2 inch thick slices. (you should get 16)Sandwich the slices together in pairs with the butter cream and a quantity of jam. Cut diagonally into large triangles to look like jam sandwiches.
You can cut the larger triangles into smaller triangles for serving.
.JPG "\"Jam Sandwiches\" Cake")
Such an easy cake to make and so impressive in it's simplicity. You could dust them with icing sugar, but really they are quite sweet enough as it is!
And it is fun, fun, FUN!!
.JPG "Grammy Woodworth's Wedding Plate")
It was a wedding gift to her and my Grandfather on the occasion of their wedding in 1928, given to them from my great Uncle Ralph Connell, who was married to my great Aunt Addie, my grandmother's sister.
It has a well used opalescent surface and gold edged handles. Quite often in those days people would not purchase a wedding gift on purpose for the couple but make a gift of something special that they already had in their home.
This was a plate that was not only special to my Grandmother and her sister, but also to my mother and now myself. What better plate to serve a celebratory bake on!
.JPG "\"Jam Sandwiches\" Cake")
Some other celebration bakes of mine that you might enjoy are:
PATRIOTIC BUTTERFLY CAKES - tender little cupcakes, cut to look like butterflies, garnished with fresh berries and butter cream. A bit of the red, white and blue!
RASPBERRY CELEBRATION CAKE - This is the cake I always bake for summer birthdays. A light moist sponge, filled with lovely raspberries, butter cream icing and seedless raspberry preserves. Top with a sweet glaze and serve with more raspberries.
LEMON & ELDERFLOWER CAKE - A beautiful cake with a lovely moist crumb and wonderful flavours. Filled with a lush lemon curd, and soaked in a sweet elderflower syrup, this is the cake I baked to celebrate the wedding of Harry and Meghan.
"Jam Sandwiches" Cake
Yield: 8
Prep time: 30 MinCook time: 50 MinTotal time: 1 H & 20 M
What a simple fun way to celebrate. Cake is baked in a loaf tin, sliced and then sandwiched together with a delicious buttercream and some strawberry jam!
Ingredients
For the cake:
- 3/4 cup plus 2 TBS (200g) butter, at room temperature
- 1 cup (200g) caster sugar (fine granulated sugar)
- 4 medium free range eggs, at room temperature
- 4 tsp vanilla extract
- 1 1/2 cups minus1 1/2 TBS (200g) self rising flour (see recipe note)
- 4 tsp warm water
For the buttercream filling:
- 3 1/2 TBS butter, room temperature
- 1 cup (130g) icing sugar, sifted
- 1/2 TBS whole milk
- 1/2 tsp vanilla extract
You will also need:
- 1 jar of seedless strawberry or raspberry jam
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter and line an 8 X 4 X 3 inch loaf tin with baking paper.
- Measure your flour out into a bowl.
- In a larger bowl beat the butter and sugar together with an electric whisk for 5 to 10 minutes until light, pale in color and creamy.
- Using a fork, beat the eggs together with the vanilla in a jug. Gradually beat this mixture into the butter and sugar mixture, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour.
- Fold in the flour just until combined, and then fold in the warm water.
- Scrape the cake batter into the prepared loaf tin, leveling off the top with a spatula. Bake for 45 to 50 minutes until the cake has risen and is golden brown. A toothpick inserted in the centre should come out clean.
- Leave to cool in the tin for 10 to 15 minutes, then turn out onto a wire rack to cool completely.
- Measure the butter, icing sugar, milk and vanilla into the bowl of a stand mixer. Beat slowly, increasing the speed as you go, until the mixture is light and fluffy.
- Trim the darker ends off of the loaf cake, using a serrated knife. Cut the cake into 1/2 inch thick slices. (you should get 16)
- Sandwich the slices together in pairs with the butter cream and a quantity of jam. Cut diagonally into large triangles to look like jam sandwiches.
- You can cut the larger triangles into smaller triangles for serving.
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
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!
Chicken is something I eat a lot of. I try to only eat red meat very rarely. Maybe only once or twice a month. The rest of the time I eat chicken, or fish, or no protein at all.
Chicken used to be a fairly cheap protein, at least in the UK. I have found it to be fairly expensive here in Canada, but not quite as expensive as beef, which is extortionate in price!
Having said that, it is not at all unusual to pay almost $10 for two boneless skinless chicken breasts, which to me seems like a lot of money. I do like to buy the free-from chicken, which means it is chicken which hasn't been fed anti-biotics.
Most of the time what I will do is buy whole chickens when they are on offer and then cut them into pieces at home myself. It is a well known fact that the more your food is handled at the store, the more expensive it will be.
So, buying whole chickens and cutting them into smaller portions yourself only makes sense.
Don't get me started on the cost of good fish. The local fish plant around the corner from me will sometimes have it on offer at $6 a pound, which is a steal, but you have to buy ten pounds of it.
The breast of the chicken is the healthiest part of the chicken to eat. Its a very lean source of protein and fits into many diets including the Mediterranean Diet, and is considered to be quite heart healthy.
It also lends itself to a variety of methods of cooking and flavors. It actually has a very benign flavor itself, which means that it adapts to other flavors very easily!
Unfortunately, as it is so lean, it also lends itself to being over-cooked very easily and therefore becoming dried out. There is nothing so unpalatable as an over cooked chicken breast!
This chicken recipe I am sharing with you today has been adapted from a site called BellyFull and promised to be moist and tender, being perfectly cooked and filled with loads of flavor. Fool proof and delicious was the promise.
I have to say it delivered on all counts. I did adapt it to make only two servings. With there only being myself in this house, I don't want to be eating chicken for four days on the trot. Two I can manage!
WHAT YOU NEED TO MAKE OVEN BAKED CHICKEN BREASTS
Simple ingredients really. You know me. I don't do complicated if I can help it! Simple and easy is my favorite way to go!
- 2 (6 ounce) boneless, skinless chicken breasts
- 3/4 TBS soft light brown sugar
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/3 tsp smoked paprika
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/2 TBS light olive oil
Italian seasoning is a specific mix of herbs, etc. meant to be used in Italian cookery. It is composed of a mix of basil, oregano and parsley, plus a few other bits. It is very easy to make your own. You can find my recipe for it here.
Other than that I used light olive oil because basically I think it is a waste to use Extra Virgin Olive oil in cooking. Save EVOO for recipes that you know its delicious flavor will be highlight in and not hidden!
HOW TO MAKE OVEN BAKED CHICKEN BREAST FOR TWO
Easy, easy, easy. Success is all in the timing!
Preheat the oven to 425*F/220*C. Line a small baking sheet with some aluminum foil and spritz lightly with some non-stick cooking spray.
Measure the brown sugar and all of the spices and herbs into a small bowl and combine well using your fingertips to break up any lumps of sugar if there are any and thoroughly combining everything.
Put the chicken pieces into a plastic bag and bash lightly with the side of a rolling pin to even out their thickness. They should be no more than 3/4 inch thick to enable even cooking.
Place the chicken on the baking sheet. Drizzle with the oil and then massage it into the chicken on both sides. Sprinkle with the herb seasoning, again on both sides, coating as much surface area as possible.
Cook in the preheated oven for 18 minutes. The inside temperature should reach 162*F/72*C. It will increase to 165*F/74*C as it sits and rests.
Leave to rest for five minutes before slicing and serving. This helps the chicken to reabsorb any juices.
Serve hot with your favorite sides. I served mine with brown rice and a frozen broccoli cauliflower mix!
This really turned out tender and moist and yes, perfectly cooked. Timings really are just suggestions however. If your breasts are really large, you may need a bit longer and if they are quite small, then it may finish cooking sooner.
This was delicious. I have enjoyed one piece of chicken on the day and will enjoy the other piece turned into fried rice or as a tasty sandwich. You really can't go wrong!
Some other Chicken Breast recipes which you might enjoy are:
CRISPY CHICKEN BREASTS WITH A HONEY GARLIC SAUCE - Perfectly cooked with a deliciously spicy coating and served with a lush sauce that is the perfect balance of hot, sweet, salty and garlicky.
PARMESAN CHICKEN BREASTS WITH CRISPY PROSCUITTO - Fabulously tasty.
Moist and tender chicken underneath a crust of crisp Prosciutto ham and meltingly tasty Parmesan cheese. The perfect blend of savory and salty. What's not to like?
Yield: 2
Oven Baked Chicken Breast
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
Chicken breasts are coated in a simple seasoning mix filled with complex flavors and then cooked to tender and moist perfection.
Ingredients
- 2 (6 ounce) boneless, skinless chicken breasts
- 3/4 TBS soft light brown sugar
- 1/2 tsp Italian seasoning
- 1/4 tsp fine sea salt
- 1/3 tsp smoked paprika
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 1/2 TBS light olive oil
Instructions
- Preheat the oven to 425*F/220*C. Line a small baking sheet with some aluminum foil and spritz lightly with some non-stick cooking spray.
- Measure the brown sugar and all of the spices and herbs into a small bowl and combine well using your fingertips to break up any lumps of sugar if there are any and thoroughly combining everything.
- Put the chicken pieces into a plastic bag and bash lightly with the side of a rolling pin to even out their thickness. They should be no more than 3/4 inch thick to enable even cooking.
- Place the chicken on the baking sheet. Drizzle with the oil and then massage it into the chicken on both sides. Sprinkle with the herb seasoning, again on both sides, coating as much surface area as possible.
- Cook in the preheated oven for 18 minutes. The inside temperature should reach 162*F/72*C. It will increase to 165*F/74*C as it sits and rests.
- Leave to rest for five minutes before slicing and serving. This helps the chicken to reabsorb any juices.
- Serve hot with your favorite sides.
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: theenglishkitchen@mail.com
Thanks so much for visiting. Do come again!
We eat a lot of chicken in our house and I am always looking for new things to do with it so that it doesn't get boring. I don't think that I, personally, could ever get bored of it, but my husband sure could! (Men!) I do like to please him if I can, so I am always doing different things with it to keep him happy about eating it!
Chicken is such a versatile ingredient. You can do so much with it and it easily adapts itself to a large variety of different flavours and textures. Today Todd brought home a rotisserie chicken from Costco for us to have for our tea.
I had seen a recipe on the TABLESPOON site for Thai Chicken Salad Wraps that ticked all of my boxes and that I was very keen to try and so I decided to adapt the recipe to what I had in the house and give them a go.
I didn't have any full size tortilla wraps, so I made do with smaller ones and made them as cones. This worked really well for me. I also cut the recipe in half as there are only two of us.
The original recipe used bagged coleslaw mix. I have never seen that over here, but that is not a problem because I have never minded shredding my own. I prefer to shred by hand as grating it would make it far too fine a texture for this purpose. I did grate my carrot.
The original recipe also called for using raw chicken breasts that you poach and cube, which you could certainly easily do. I had already cooked chicken, so I skipped this step!
I love chicken salad and I love Thai flavours, so this seemed like a win/win combination for me. I also love wraps.
The dressing for this salad is really delicious. It is a creamy peanut sauce, with sesame, soy, lime and coriander flavours, along with a bit of heat from some chili flakes. It uses soft light brown sugar, but as I am a diabetic, I used Sukrin Gold brown sugar substitute which worked fine.
Its actually pretty low carb, with the wraps so I would say fairly Diabetic friendly, with plenty of crunch from the vegetables and some from the peanuts, which (although high in fat) are a great source of additional protein.
They were really, really good, although if I make them again (and I really think I will as they are fabulously tasty) I will cut down a bit on the sauce/dressing as it was a bit too much for our liking. Overall however, I would call this a winner/winner chicken dinner!
*Thai Chicken Salad Roll Ups*
Serves 4
These tasty roll ups make a change from the usual chicken salad sandwich! Quick and easy to make as well as being delicious!
375g shredded cooked chicken (3 cups)
150g hand shredded cabbage (I use a mix of white and red) (1 1/2 cups)
1 small carrot, peeled and shredded
3 spring onions, thinly sliced
3 TBS chopped fresh coriander leaf (cilantro)
3 TBS coarsely chopped dry roasted peanuts
3 TBS creamy smooth peanut butter
3 TBS soy sauce
3 TBS lime juice
3 TBS soft light brown sugar (I use a brown sugar substitute)
3 TBS light sesame oil
1 1/2 tsp minced fresh garlic
pinch hot pepper flakes
salt and black pepper to taste
lettuce leaves ( I like baby cos)
8 (6-inch) flour tortillas
Place the chicken in a large bowl. Add the cabbage,
carrot, spring onions, coriander leaf and chopped peanuts. Whisk
together the peanut butter, soy sauce, lime juice, brown sugar, sesame
oil, garlic, hot pepper flakes and salt and pepper to taste, until
smooth. Pour over the chicken and vegetables and toss to coat
completely.
These are so delicious and very easy to throw together. I just loved them and I think you will too!! Bon Appetit!
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