Delight your taste buds with our savory Steak Sandwich featuring tender, juicy steak complemented by caramelized mushrooms and onions. Topped with a delectable garlic dill spread, this irresistible recipe elevates the classic sandwich to new heights of flavor. Learn how to recreate this culinary mas
Recipe video above. Unapologetically calorific, this is the famous French hot ham and cheese sandwich! If you want to make it the traditional way, do not skimp on cheese or butter, and do not even think about using low fat anything. 😂While it's thought of as a brunch/breakfast, Croque Monsieur is typically served as lunch in France with a side of fries and simple salad.Truly one of the greatest sandwiches in the world, one that I say everyone should experience at least once in their lives ….
Mini crustless quiche (or mini frittata or egg muffins) recipe that can modified to include any vegetable or protein you would like. Perfect for a quick and nutritious breakfast
You will be blown away by these 14 healthy muffin tin recipes that are versatile and delicious. Great recipes to use as appetizers or entrees!
The perfect solution!
This recipe for easy muffin tin quiche makes a delicious snack for busy mornings. They are also the perfect appetizers for parties!
Recipe video above. These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.
This whole wheat sandwich bread recipe utilizes the amazing health benefits and flavor of whole grain wheat flour and is naturally sweetened with honey. In this recipe learn how to make homemade whole wheat bread with shaping techniques as well as how to mill your own spelt flour at home. It’s the perfect cottage loaf bread recipe!
Recipe video above. This is a bread loaf made without yeast or any other non-standard pantry ingredients. It's as close as you will get to real bread made with yeast! It has a proper crumb like real bread and it's sliceable, rather than being "muffin-like" which many no-yeast breads are. Loosely based on Damper, a traditional Australian bread historically made by swagmen and drovers over campfire (except I've brought it into the 21st century!) Toggle for METRIC (weights).
A simple sourdough pan loaf, baked in a normal loaf tin. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven.
Here's how to make the BEST Traditional Cuban Sandwich, a.k.a. the Cubano, at home! Layers of mojo-marinated pork roast, ham, cheese, and pickles make this sandwich outstanding. Serve toasted grilled bread sandwich hot or cold!
It seems like every country on this great green earth has their own version of the meat pie, and it’s easy to see why… Hearty, savory meat encased in a tender flaky crust? Yes, please.
Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.
McGriddle Muffins bring all the flavors of your favorite fast food breakfast sandwich with a fraction of the cost! These easy muffins take just a few minutes to make and freeze wonderfully for a breakfast option your kids will love!
Danish juice chain Joe & The Juice may have loud music and weird juice names, but they also have an amazing tuna-avocado sandwich. Here's my copycat recipe!
Recipe video above. Everybody loves Sloppy Joes - and they're easy to make from scratch! I like making it with crushed tomato and less ketchup, and skipping the flavoured canned tomato sauces. Ideal freezer food, and to scale up to make for gatherings. SWEETNESS: Sloppy Joes are typically quite sweet, this is less sweet than most. But if you want it with just a bit of sweetness, skip the brown sugar and add it in gradually towards the end, adjusting to taste.
Sending this toYeastspotting.Click here for my blog index.After weeks of driving, moving, and settling down, I've finally gotten my new kitchen more or less in order and ready to start baking/bloging again. Loving everything about Seattle so far, the active lifestyle, the urban living environment in downtown, the seafood, the "green" mentality -- I even like the grey weather! It's good for making laminated dough... :PNow back to bread, this is a very Asian bread, I don't think I have seen anything similar in a western bakery. It's essentially the love child of Danish and Asian Style Soft Sandwich bread, inheriting the best qualities of both parties: nice and crispy on the outside, soft inside, and full of buttery goodness. While still a laminated dough, in order to rise high in the sandwich tin, it differes from croissants(tips here) and traditional danishs in following ways:1. For croissants and danishs, we usually keep the dough fairly dry to ensure crisp and clean layers. While more kneading would make layers seperate more, resulting in a better crumb, we usually don't knead the dough to fully developement for the ease of rolling out. However, Asian style soft sandwich breads need to be kneaded very well to pass a very thin and strong windowpane test, otherwise the bread volume would suffer, and the texture won't be shreaddably soft (see details here). For this bread, we do knead the dough well (similar to other Asian style soft sandwich breads). In the mean time, the dough is kept pretty wet to have more extensibility, which make it possible to roll out.2. Since the dough is fairly wet, and shaping procedure is different from traditional croissants, we don't expect as many honeycomb-like holes in the crumb, instead, crumb just need to be fairly even and open. In the mean time, the final dough doesn't need to be rolled out very thin (15mm instead of 4mm for croissants). For those reasons, the amount of roll-in butter is considerably less than croissants.3. While for this particular batch in the first photo, I did one 4-fold, and two 3-folds, but this bread usually requires less folding than croissants. The most common method is one 4-fold, and one 3-fold, which I tried in another batch with good result.In summary, since the dough requires less folds, and doesn't need to be rolled out very thin, it's an easier laminated dough than croissants and danishes. However, it does have different challenges: the intensive kneading to full developement, the final shaping which requires concise cutting and weighing, as well as braiding.Laminated Sandwich Loaf (Adapted from many different sources)Note: for details and tips on making croissants, please see this postNote: for tips on kneading soft sandich loaves see this postNote: this recipe makes about 930g of dough, less or more depending on how much you trim off the edges etc.-levainstarter (100%), 44gwater, 75gbread flour, 134g1. mix and leave at room temp for 12 hours. -final doughbread flour, 361gmilk, 145gegg, 77gsugar, 60gsalt, 10ginstant yeast, 7gbutter, 41g, softenedlevain, allroll-in butter, 245g1. Mix everything other than butter, knead until gluten starts to form. Add in butter, mix until fully developed. see this post for details. 2. Round, press flat, put in fridge immediately for 2 hours.3. Make butter block, put in fridge for at least one hour before using. Take out the dough, roll out, and enclose butter. (see this post for details)4. Roll out to 20X60CM, fold one 4-fold as in the following pictures. Put in fridge for one hour5. Roll out again and do one 3-fold, put in fridge for one hour. (see this post for details)6. Repeat 5. (optional)7. Roll out dough to 1.5CM-2CM thickness. Length of the dough piece would depend on the tin you use. Since we are braiding them, you will need the length to be about 2X length of the tin. 8. Cut the dough into thin pieces. This is where experience becomes important. We are braiding 3 pieces into one group, each group need to have a certain weight. Do note that if a tin requires more than one group of dough, each group should weigh the same, otherwise bread would appear uneven at the end. In another word, for each tin, select a weight for each dough group (less for flat top, more for round top), then stick to that weight for each group of dough.a) For my bigger Chinese pullman tin (pictured on the left), I need 2 groups, each group has 3 pieces, and each group (all 3 pieces together) weigh 225-250g (225g if cover of the tin is used to make a flat top shape, more if cover is not used to make round top as in the picture).b) For my small Chinese pullman tin, I only need one group of 3 pieces, each group (all 3 pieces together) weigh 150g (if cover of the tin is used to make top flat).c) For 8X4 US loaf tin, I suggest to use 2 groups, each group has 3 pieces, and each group (all 3 pieces together) weigh 250-270g.d) For KAF 13X4X4 pullman pan, I would suggest to use 4 groups, each group has 3 pieces, and each group (all 3 pieces together) weigh 195-215g.9. For each group of 3 pieces of dough, braid them. Make sure the cut surface is facing up, to expose the layers. Fold ends under, put into tin. 10. Proof at around 27C until 80-90% full, about 4-5 hours in my case. Egg wash if you are not using the pullman pan cover. 11: Bake at 425F for 10min, lowered to 375F and bake until done. The bigger Chinese tin which took 450g - 500g of dough, needed about 40-45min of TOTAL baking time. The smaller tin which took 150g of dough, needed 30min in total. If colors too much, cover with foil. If the gluten network is fully developed, the bread should be proud and tall, with clear layers visible. If the pan cover is used, the dough amount needs to be fairly accurate for the pan, other wise it's each too short (not reaching the top), or bursting out (the cover can literally be blown open). This neat rectangle shape is nicknamed "golden sticks".The crumb soft but open with honeycomb structor. In general, I feel it's easier than croissants, since you can fold less and doesn't have to roll out as thin. However, the success does depend on proper kneading and careful piecing and shaping.
You don't need a popover pan to make these; a muffin tin works just fine!
If you have seen the viral Tunacado sandwich, consider this my take. Slightly elevating tuna salad to a cashew-cream based tonnato, this sandwich is salty and filling with the perfect crispy bread to accompany it. It's filling, wholesome, and just so so good.
Recipe video above. Lentils and roasted eggplant (aubergine) is such a great combination - especially when you infuse the lentils with flavour by cooking them in a seasoned broth, and you try my method of roasting eggplant so they stay plump and juicy inside with great caramelisation on the outside! (For more roasted eggplant uses, visit this roasted eggplant recipe).Great to serve at a brunch as a main - it holds up well for hours. Serve warm, or at room temp. Serves 3 to 4 as main, 8 - 10 as a side.
Recipe video above. This is a Smoky Roasted Tomato Soup that tastes terrific even if your tomatoes aren't at the height of ripe, seasonal perfection - so imagine how spectacular it will be when they are! It's incredibly simple to make - just blitz up roasted tomatoes and garlic with vegetable stock. It has a lovely hint of smoky flavour from smoked paprika and by taking the tomatoes a little further in the oven to get charred edges.Bonus: Super healthy, at just 240 calories a serving!
Be a meal plan hero with this fun take on pizza Friday.
