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
As soon as I saw this recipe over on my friend Pam's blog (On The Bright Side) I knew I wanted to try it. We like baked beans and we like hot dogs. I like simple. This recipe ticked all the boxes!
This isn't a supper dish for the faint of heart. It is loaded with fat and calories. Every once in a blue moon, however, it's nice to treat yourself to something special like a Croque Madame.
And just what is a Croque Madame? Well, to make a long story short, it's a Croque Monsieur with a fried egg on top.
A Croque Monsieur is a glorified ham and cheese toastie! Only the French could make a ham and cheese toastie more decadent and tastier than it is.
They have added a layer of rich bechamel to the top of the sandwich. Sprinkled grated Parmesan over that. Finally they popped it under the grill. until the bechamel is bubbling and gilded golden brown In spots.
But, this cheese toastie is anything but an ordinary cheese toastie. There is a smattering of Dijon mustard inside, along with some thinly sliced ham.
Add to that gooey rich and nutty Gruyère cheese. (Similar time Swiss) You toast that Ham a
And Cheese sandwich first in a skillet . Once it is golden brown and the cheese has melted, you ladle the bechamel over top and pop the whole thing under a hot grill.
But it's not just any bechamel (which happens to be one of the easiest sauces to make and a base for many others). This bechamel is flavoured lightly with thyme, Worcestershire, nutmeg (traditional) and . . . wait for it . . . brandy.
Yep . . . there is just the merest tiniest hint of brandy which will have your eaters wondering just what that elusive flavour is . . .
In France a Croque Monsieur is known as a bar snack . . . a quick bite.
The name loosely translates to crunchy mister. hmm . . . tasty no matter the origins . . .
Adding a fried egg to the top is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . . I don't mind eating a Croque Madame, no matter what it is called.
Adding a fried egg to the top is said to help it resemble a ladies hat??? Well, I don't fancy wearing a hat that looks like a fried egg, but . . . I don't mind eating a Croque Madame, no matter what it is called.
Rich, crisp, salty, cheesy, butter, smokey. This sandwich has it all.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone.
This is a hearty lunch for even the halest of eaters. I can't imagine it being a bar snack or a quick bite for anyone.
As a once in a blue moon indulgence . . . it went down a real treat. I served them with hot chips! That’s what they call fries here in the U.K.!
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with bechemal sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
*Croque Madame*
serves 4
Printable Recipe
A traditional ham and cheese toastie, topped with bechemal sauce and a fried egg. Delicious!
5 TBSs butter
2 1/2 TBS flour
1 3/4 cup milk
1 TBS brandy
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
2 tsp worcestershire sauce
pinch thyme
pinch of grated nutmeg
sea salt and freshly ground black pepper to taste
8 slices of sturdy white sandwich type bread
4 tsp Dijon mustard
4 ounces of Gruyere cheese, grated
12 ounces of leftover ham, sliced
1/2 ounce of Parmegiano-Reggiano, finely grated
4 large free range eggs, at room temperature
Melt 2 TBS of the butter in a medium saucepan over medium low heat. Whisk in the flour, whisking constantly until it begins to turn beige in colour. Slowly whisk in the milk, iin a slow and steady stream. Cook and whisk constantly until it is smooth and thickened and slightly bubbling. Whisk iin the brandy, Worcestershire sauce, thyme, nutmeg and salt and pepper to taste. Remove from the heat and set aside, whisking now and then to help prevent a skin from forming.
Position your broiler rack 4 inches from the heat and heat the broiler to high. Spread 4 slices of the bread on one side each with 1 tsp of Dijon mustard. Top with the slices ham and then the cheese. Place the remaining 4 slices of bread on top.
Melt 1 TBS of the butter in a 12 inch non stick skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once, halfway through the cooking to brown the remaining side. Place on a rimmed baking sheet and repeat with another TBS of the butter and the remaining 2 sandwiches.
Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming. Ladle the bechamel sauce over top of the sandwiches. (It will run down the sides, but that's ok.) Sprinkle with the Parmigiano Reggiano. Broil until bubbling and lightly browned.
Melt the remaining 1 TBS of butter in the skillet over medium heat. Crack in the eggs and fry them sunny side up until the whites are set, but the yolks are still runny.
Transfer the sandwiches to serving plates, placing a fried egg on top of each. Sprinkle with salt and a good grinding of black pepper and serve.
I suppose if you were a vegetarian you could leave out the ham altogether and it would still be delicious. But what would you call it then???? Any suggestions??? A Croque Infante??
Oh, and the purpose of the chips??? Why to dip into that gorgeous runny yolk. Oh, I am a naughty girl. ☺
Note - this is a repeat, but some things are just so good they need to be repeated. I've been suffering from a particularly bad bout of Diverticulitis today so am not all that well. Sorry about that!
Note - this is a repeat, but some things are just so good they need to be repeated. I've been suffering from a particularly bad bout of Diverticulitis today so am not all that well. Sorry about that!
I love to watch shows on the Cooking Channel like Diners, Drive Ins and Dives, and You Gotta Eat Here. I often take notes and try to replicate what I have seen that sounds pretty delicious. This channel is a result of that, except that I lost my notes and so I had to try to remember what went into this delicious looking Panini I saw on the show last weekend. I can't remember where he was eating, but this sandwich looks fabulous and so I tried to make one here at home, with most delicious results!
These Chicken Caesar Wraps make a really lovely and quick light supper or lunch for those days that its just to hot to cook, or when you are lacking in time and inspiration. Wit a bit of salad on the side, you have a delicious meal that is really very simple to make.
Quintessentially British, these recipes will help Wimbleton tennis fans across the UK to celebrate the grand slam in style, with some indulgent sweet treats. Who needs strawberries and cream when you have cake and pavlova?
These sandwiches make for a nice light and healthy supper when it gets too hot to cook, or when you are starving at the end of the day and can't be asked to cook. Not only are they quick and easy to make, but they are diabetic friendly also!
I was looking to make us a delicious lunch today, that was not only scrumptious, but also fairly healthy. Todd and I both are on medication for high cholesterol and I am a diabetic, so eating healthier is the order of the day around here most days. It is a real pain getting older, but then again its a blessing as so many people don't get the chance to do just that.
I just have to tell you about this delicious pickle we have been enjoying these past few weeks from the people at English Provender! English Provender Proper Pickle, Beetroot! Naturally delicious, crunchy and all grown up, English Provender Co.’s Proper Pickle taps into the nostalgic taste of traditional sandwich accompaniments, but with an altogether more refined flavour and texture for the more discerning palate.
I have always love LOVED beetroot in any way shape or form, and I am happy to say I am loving this Beetroot proper pickle also!
Packed full of flavour and having just the perfect amount of punch, earthy English Provender Beetroot Proper Pickle is made with authentic, natural ingredients that champion British produce, with no added preservatives, colours or flavours. This is pickle as it should be. If you’re looking to add a twist to your ploughman’s lunch or daily salad then Beetroot Proper Pickle could be the pickle for you. Rich and fruity, crunchy British beetroot is combined with a unique blend of pickle spices. We've been enjoying it on sandwiches and with cold meats. I've even been tucking into it with a spoon when nobody's looking. Shhh . . . don't tell anyone!
Other flavours are Proper Pickle Chunky, Proper Pickle Finely Chopped and Proper Pickle Pickled Onion. If they are anything near as tasty as the Beetroot one, I am sure they are gorgeous too! I would buy this pickle. Many thanks to English Provender Co for sending me a jar to try.
These tasty pickles are available online in the English Provender Co online store or instore at Waitrose and ASDA.
To find out more about English Provender and their products be sure to check out their Homepage.
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Note - although I was sent a jar of pickle free of charge to try out, I was not required to write a positive review. Simply put. I really liked this.
We are coming into Strawberry season here in the UK now, and I will put my hand up and say that Strawberry season is one of my favourite food seasons.
I purposefully do not buy strawberries at any other time of the year, or imported berries, because in all honesty . . . they just don't cut the mustard! This Buttermilk Cake is a must during Strawberry Season because it is just so darned perfect for eating with berries and cream!
It really is a beautiful cake and perfect to serve with these lovely fresh berries.
It really is a beautiful cake and perfect to serve with these lovely fresh berries.
But it also goes very well with all sorts of other fruit . . . blueberries, blackberries, peaches, nectarines, etc. You pick the fruit and this cake is the perfect canvas to support them!
Its moist and dense and very, very moreish. Even without any fruit and cream.
Just a slice of this beautiful cake goes down very well with a nice hot drink on it's own without anything else.
But don't take my word for it. Bake it and see for yourself. I think you better get ready to fall in love. ☺
*Buttermilk Cake*
Makes one large nine inch cake
To serve: (optional)
375ml of double cream (1 1/2 cups whipping cream)
1 1/2 pints fresh strawberries, sliced
icing sugar to dust.
Bon Appetit!
Eat great and feel well all week long with the Intragram star everyone is talking about! I was recently sent a cookery book to review, entitled Elly Pear's FAST DAYS & FEAST DAYS, by Elly Curshen, foodie and proprieter of the hugely popular Pear Cafe! Having opened this cafe in March of 2006, running a supper club and pop ups, she soon found her weight creeping up and so she tried out the 5:2 philosophy of eating, which great results. In this new cookbook Elly shares some of her favourite, most exciting recipes fo reating well and enjoying food on both fast days and feast days.
One of my favourite things to get when we are eating out is a Chicken Sandwich or Burger. Yes, I know . . . we eat chicken all the time at home, and dollars to donuts I eat it again when we are out and about. I am just a boring person I guess! Chicken Sandwiches or Burgers can often be very high in fat and calories however and so today I created one which is delicious and a little bit healthier than normal, well certainly healthier than those breaded deep fried ones you get in the restaurants . . . and not only that, but it is pretty economical as well.
I do believe I have found THE perfect lemon cookie. I love lemon anything and these cookies are just the absolute epitome of what are some beautiful lemon flavours!
I SO adore lemon in anything, pies, cakes, cookies. Even savoury dishes. I absolutely love Lemon Chicken.
These cookies are crisp, buttery and full on lemony! Wowsa wowsa! Pucker up because these cookies are going to slap you with a lovely lemon kiss!
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
They are so simple to make nd bake as well. The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.
I love those little BBC books, they are chock full of great recipes. I have quite a few of them. When I first moved to the UK I had a subscription to Good Food Magazine.
It was a real favourite of mine. Always filled with great recipes, and so are these little books.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.
The baked cookie is tender and flakey. I would say that they are not quite shortbread like, but very close. They have a beautiful texture when baked.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
The lemon flavour in the cookie itself is very subtle, but not overly so. It's definitely there.
It just doesn’t smack you in the face!
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
Additional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with. Use a good quality curd. I like to one which I know is thick and puckeringly lemony flavoured.
It is worth it to pay a bit more for a quality curd or even to make your own if you can. These lovely biscuits deserve more than the cheap stuff. You won't be sorry.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. Drizzle icings are very easy to make.
Whisk together a few ingredients and drizzle. Easy peasy. But, that's not all . . . there is more.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.
These are lemon cookies you can write home about. These are the lemon cookies you have dreamed about.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
Simply put . . . these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.
But they are simple enough to enjoy every day. Be warned. You are sure to fall in love!
Use a good quality thick lemon curd for these. If you love lemon, you will quite simply adore these.
200g soft butter (7 ounces or 14 TBS)
140g caster sugar (3/4 cup)
1 large free range egg yolk
1 tsp vanilla
the zest of two lemons
the juice of one lemon
300g of plain flour, plus a bit extra for dusting (2 cups plus 2 1/2 TBS, plus extra for dusting)
1/2 jar good quality lemon curd
140g of icing sugar, sifted (3/4 cup)
Line a few large baking trays with baking paper. Set aside.
Cream
the butter together with the sugar, egg yolk, vanilla and the zest of
one lemon until well combined. Add the flour and stir together. You
may need to use your hands near the end to make sure the flour is
completely incorporated, and you have a smooth dough. Divide the dough
in half and roll out to 1/4 inch thickness on a lightly floured board.
Stamp into 2 1/2 inch rounds. Reroll trimmings and recut until you
have used all the dough. Place on baking sheets. Chill in the
refrigerator for half an hour.
Preheat the oven to 200*C.400*F/ gas mark 6.
Bake
the cookies, one tray at a time, on the middle rack of the oven until
pale golden brown, about 8 minutes or so. Scoop off onto wire rack to
cool. Allow to cool completely before proceeding.
As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
*Lemon Kisses*
Makes about 20 double biscuits/cookiesPreheat the oven to 200*C.400*F/ gas mark 6.
Spread half of the biscuits with some lemon curd, and top with the remaining biscuits.
Whisk
the icing sugar together with enough of the lemon juice from one of the
lemons to give you a thick drizzle icing. Drizzle this over top of
the sandwiched biscuits and sprinkle with the lemon zest of the second
lemon. Leave to set before serving. Store any leftovers in the
refrigerator. Bring to room temperature before serving.As I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . . and so I cut out roughly half the dough as bunnies.
Never thinking for a minute that if I wanted to sandwich them together I would have to reverse cut half of them . . . DUH. Nevermind. They were still cute and pretty tasty as a single layer cookie, glazed with the lemon icing and decorated simply as it were.
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!
This is an oven sandwich that I used to make often for my kids when they were growing up. They're delicious, simple to make and they use ingredients I normally have in my larder. So they are a bit of a store cupboard meal. Also if you use low fat cheese and mayonnaise, they are not that unhealthy. Especially if you serve them with some vegetable sticks or salad on the side.
You would be right in thinking that this is not something which you will see very often in this kitchen . . . chocolate cake. The Toddster doesn't like chocolate cakes, pies or cookies, or puddings for that matter . . . and with my diabetes I try very hard not to eat this stuff, but when I was having four missionary elders for dinner a week or so ago I decided that I would bake them a chocolate cake for dessert.
As I mentioned last week, I was challenged recently by the people from The Laughing Cow to come up with some recipes for the new year using their Laughing Cow Extra Light Spreadable Cheese, and leftovers. Last week I showed you some delicious Hot Ham and Cheese Rolls and today I am showing you a recipe I made for Turkey Monte Cristos, which you can not only make using leftovers (turkey and cranberry sauce) but which are also quite healthy in comparison to the original version!
I was recently asked if I would like to participate in a Challenge put forth by the People from The Laughing Cow to create some scrumptious recipes using their Extra Light low fat cheese spread triangles and leftovers! You know me, I do love a good challenge and this recipe here today is the first which I have come up with for them.
This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc. It's delicious and there is also cheese in the mix. Oh but it is some good!
Do you like sandwiches? My Aunt Freda loved sandwiches and so do I. They are one of my many weaknesses! I was really excited to receive this latest cookbook for review . . . "Build Your Own Sandwich," by Vicki Smallwood.
Have you ever wanted to take your sandwich making to a new and higher level??? My answer is a resounding YES! Build Your Own Sandwich promises to help you do just that!
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!
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