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! 

 

Do you want the good news or the bad news first.  Okay, I'll give you the bad news.  My stove is broken. It's a combined gas electric and until I can afford to have it fixed, nothing is coming out of it.  

 

The gas burners have an electric ignition and the oven is totally electric.  I managed to get this cake baked and then Kaput!!!  That is the good news  . . .  at least this cake was finished baking!  Every silver lining and all that!

 

Normally I would have a whole queue of recipes waiting to post so you mightn't even have noticed.  

 

Unfortunately with recent events, that is not the case, so this cake is pretty much it until further notice. 

 

Perhaps this is the Universe's way of  telling me to slow down . . .  and maybe that's not a bad thing. 

 

This is a really lovely cake.  Its pretty basic, but its moist and delicious . . . 

 

Its the kind of cake that your nan would have cut and sat down in front of you when you went around to visit.  My maternal grandmother passed away when I was five years old. 

 

That must have been so hard for my mum . . .  she would have only been about 28 years old.  When I think about it, I am so blessed to have had my mum around for as long as I did.

 

My paternal Grandmaman passed away when I was about 28 years old, so a lot older (in her 80's).  I don't recall her ever making us cake, but she made beautiful meat pies and pancakes.

 

This cake is a lovely cake, truly.  Its simple . . .  there is nothing complicated here . . . 

 

Just simple flour, sugar, butter, eggs and vanilla . . . oh, and buttermilk.  I actually didn't have any buttermilk today, so I added some lemon juice to whole milk to make sour milk, and it worked beautifully. 

 

Just beat all the ingredients together and spread the batter in a pan and bake . . . 

  

The frosting is also really easy, and uses simple ingredients . . .  icing sugar (or confectioner's sugar as it is also known or powdered sugar) . . .  butter, cocoa powder (not drink mix), vanilla and some more buttermilk

 

Spread this creamy chocolate frosting on top of the cooled cake and you are basically done . . .

 

I like to put some sprinkles on top to dress it up a bit.  They look really pretty! 

  

With a glass of cold milk on the side, you can't lose.  The kids, big and small . . .  are really going to love this!

 

I really hope that my stove isn't out of commission for very long, but maybe I do need a break.  Hope you bake this cake and that you  and your family truly enjoy it!  Bon Appetit! 

Note - ingredients can be doubled successfully to make a larger cake.  Just bake in a 9 by 13 inch pan for 35 to 40 minutes. 

 

 

We don't eat a lot of red meat in our house. We mostly eat chicken or fish, with an occasional piece of beef, lamb or pork.  I have thought about stopping eating meat altogether, but I do admit, I really enjoy the occasional steak or chop, and we both enjoy good sausages every now and then!

 

I can remember when I was growing up and my mother cooked pork chops for our supper, you could have used them to shingle your roof.  They had the mistaken idea back then, in the olden days . . .  that you really needed to over-cook pork.

 

Whilst pork does need to be cooked through, you don't need to overcook them, and cook the flavour out of them.  Brining is a good way to keep them nice and moist.  Also bone in chops have less of a tendency to dry out than boneless chops.

 

I also find that oven braising them, after an initial browning on top of the stove, also helps to maintain their delectability and flavour. 

 

In this recipe I am sharing with you today, the chops are browned quickly in a skillet and then oven braised on a bed of sweet potatoes and onions to finish them off.

 

This is a dish I really love to serve in the Winter months when we don't mind the oven being on, and we have heartier appetites.

  

The chops/potatoes/onions are braised in a mixture of apple juice and maple syrup, which also adds some lovely layers of flavours.

 

I like to brown my onions really well, before layering them in the pan. This lends a bit of sweetness to the dish  . . .  sticky golden fried onions are a real taste bud tingler! And the smell  . . .  it can't be beat!

 

You don't need to use apple juice  . . . orange or pineapple juice would also work very well . . .

  

as would hard cider . . . or even just some chicken stock.  Its really up to you. Myself,  I like the flavour that the apple juice lends to the overall dish.

  

Simple ingredients done right.  This is a fabulous one dish meal.  I like to serve some petit pois on the side and of course applesauce is another tasty addition! 

  

You can double or triple this recipe by increasing the quantities accordingly and baking in a much larger gratin dish.  The cook time should stay the same.  

 

Of course a good set of knives is probably the best tool you can have in the kitchen.  I was sent these Taylor's Eye Witness Rose Gold Knives recently to use and try out.  They are really nice knives, with an attractive rose-gold coloured bolster and finger guard.  They also boast comfortable soft-grip handles.  They have a hard titanium plated blade, with super-sharp hollow ground blades, which are difficult to blunt and come with a 2 year no-quibble guarantee.  Whilst they are dishwasher safe, hand washing is recommended,using a plastic dish brush in hot soapy water, and drying with a soft cloth immediately after.  It is not recommended that you use anything abrasive to wash them with.  Regular sharpening will help to keep the edges sharp.  There is nothing more dangerous in the kitchen than a dull knife.  I found them to work very well and was very impressed with their ability to cut my onions and sweet potatoes into lovely thin slices with no effort at all. This set is the Brooklyn Rose Gold 2 piece kitchen knife set, containing a 6 1/2 inch Santuko knife, a 5 inch all-purpose knife and a 4 inch paring knife. I have been very impressed thus far with their performance and I know I am really going to enjoy using these in my kitchen!

 

Here's a handy kitchen tip, when I am slicing anything with rounded edges like an onion, or a potato, I find it very helpful to slice a thin edge off on one side so that the vegetable can sit on the cutting board without rolling around. 

 

It works a charm and is a much safer way to cut things into thin slices.   

 

Taylor's Eye Witness have been making quality knives in Sheffield since 1838. Beautifully designed, yet affordable.   You can buy these lovely knives from the Bakewell Cookshop.

 

Note - although I was sent these knives free of charge to use, any and all opinions are my own.

 

Marmite  . . .  it is a love it or loathe it type of thing.  My husband enjoys it just spread on buttered bread.  Myself, I have never quite warmed up to the idea of simply spreading it on bread, although I do quite enjoy it cooked into things.  I used to add it to stews and things when I lived in Canada, and I also do that here.   

Spaghetti with Marmite is one of my favourite things to eat, and at Christmas I enjoy Twiglets, which are like marmite flavoured wheat sticks.  Having said that, however . . .  if my husband has been eating Marmite on bread he is not allowed to kiss me.  I can't just can't do it  . . . 

 

As you all know, February is the month of celebrating Love and Lovers and a time when many of us like to gift the special person in our life with something really unique and special.  

 

Marmite, one of Britain's most iconic condiment has had a makeover this year just for this purpose.  Renowned for dividing the country between lovers and haters, the famous marmite jar is available for lovers this year with a very unique and special twist, created for specifically for lovers by the Engraver's Guild of London.

 

 

Isn't it beautiful? This solid silver lid showcases a unique Valentine's design that has been engraved using special Diamond Tip Cutters.  

 

Showcased in the centre of the lid is your marmite lover's name, along with  a baby cupid shooting a cloud of floating hearts, whilst around the edge is a simple statement which says  . . .  "I Love you even more than marmite!" 

 

This reusable Marmite lid is solid 925 sterling silver and made in England, featuring the hallmark of the Birmingham Assay Office. Available from Engravers Guild of London, the personalised gifts retailer, the lids are £79 and can be previewed with your lover’s name online. Elliot Bishton, the founder of Engravers Guild of London, said: “Marmite is famous the world-over for inspiring strong emotions and we thought it would make the perfect expression of love this Valentine’s Day. The silver Marmite lid is a truly unique piece and will be treasured for very many years.” 

The Valentine’s Marmite Lid can be viewed and purchased here: https://www.engraversguild.co.uk/silver-marmite-lid-engraved/valentines-silver-marmite-lid-250g/ 

Each silver lid comes complete with the 250g jar of Marmite.  If I had been thinking, I would have had Todd's name engraved on the lid, however no matter . . .  he will just have to ask me for access to its contents!!  😁

 

As I said, the way that I enjoy marmite most is in cooked and baked things.  To me that is where it's unique flavour really shines. 

 

Hello Cheese & Marmite Scones!  YUM!

 

These are a savoury scone as opposed to a sweet scone, and are perfectly at home alone as is, or served along side a delicious soup or salad. 

 

They are created using a combination of plain self raising flour and whole meal/whole wheat flour, which to me means they are a tad bit healthier than the norm.  Added fibre is a good thing.

 

Just look at the lovely rise of these scones, and that beautiful texture . . . 

 

In addition to some Marmite for flavouring there the flavour of strong cheddar cheese, both in the dough for the scones themselves, and then sprinkled on top prior to baking  . . . 

  

I served them warm and spread with butter, along with some Branston's pickle and more cheese  . . .

 

Cold meats would also be lovely . . .  think ham, or smoked turkey  . . .

 

Smoked salmon would also be nice with these.  They would be great taken on picnics or in lunch boxes.

 

They would be excellent alongside a hot bowl of soup . . .  mmmm  . . . tomato immediately springs to mind!  That would be so delicious!

  

No matter how you choose to enjoy them, I can make you this promise  . . .  you WILL enjoy them!  I am certain of that! 

 

Many thanks to the Engravers Guild for sending me this beautiful and unique gift.  It is truly lovely.  I do think it would make a beautiful gift for the marmite lover in your life this Valentines day! 

  

Note - although I was sent this silver lid free of charge I was not required to write a positive review.  Any and all opinions are entirely my own.