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Fried Egg & Cheese Toasties



 I did have an internal debate with myself on whether to share these sandwiches with you or not. Lets face it they are not very attractive.  They kind of resemble a hot mess . . .  but sometimes that can be a good thing.


I've never experienced a hot mess of something edible that I did not enjoy and I suspect that it is much the same with you! 



We all have days when we don't really want to go through elaborate supper preparations. Nights when we just want something hot, tasty and quick! These delicious, albeit unattractive, sandwiches fit the bill perfectly!


We both love fried egg sandwiches, although more often than not Todd will enjoy his on plain white bread. It is I who likes my bread toasted.


We both love grilled cheese sandwiches, or "Cheese Toasties" as they are lovingly called here in the UK.


We both love cheese omelets . . .  with toast and hash browns on the side.


Why not combine the idea of eggs and toast and grilled cheese sandwiches with the result being a delicious sandwich we would both love???


Why not indeed!


The end result was incredibly edibly tasty!  If I did them again, I might cook the eggs a bit more so they weren't as runny . . .  less messy, but these were very delicious, mess and all.


I used a combination of Cheddar Cheese and Red Leicester Cheese.  Red Leicester is orange in colour the cheddar was white. You can use what kind of cheese you like.  A pepper jack would be lovely!


Of course I used only free range organic eggs . . .  RSPCA approved and as fresh as possible. When I am eating eggs like this, those are my pedantic requirements!


I cooked some mini potato waffles on the side . . .  which went down really well. But hash brown patties would also be nice.


I;m not sure these could get much better  . . . unless you added a few rashers of streaky bacon  . . .


Oh boy, that would sure be good I am thinking  . . .


I can almost taste them now  . . .


Those would be Fried Egg, Bacon & Cheese Toasties.  Yum yum!

Yield: 2
Author:

Fried Egg & Cheese Toasties

Its not pretty but it is pretty delicious.  A once in a blue moon treat! We like to have either hash browns or tater tots, etc. on the side. Sometimes you just want a simple supper and this fits the bill.

ingredients:

  • 4 large free range eggs
  • 4 slices of bread
  • 4 slices of cheese (I used strong cheddar and red Leicester cheeses)
  • Soft butter for spreading and frying
  • salt and black pepper to taste

instructions:

How to cook Fried Egg Grilled Cheese

  1. Melt a bit of butter in a large skillet.  Once it begins to foam add the eggs, taking care not to break the yolks. Cook according to your preference, flipping them over once. We like the yolks runny and the edges crispy.  Season with salt and black pepper and remove to a plate.
  2. Wipe out the skillet.  Butter your slices of bread with the softened butter on one side of each slice.  Place two slices into the skillet buttered slice down.  Top with one slice of cheese, and then the two eggs.  Place the other slice of cheese on top and then the final slice of bread, buttered side up.
  3. Cook until golden brown on the bottom of the sandwiches.  Carefully turn them over and brown them on the other sides.
  4. Serve hot and cut on the diagonal.
Created using The Recipes Generator



This was a rare treat for us.  I have had an incredibly bad back lately and not been able to stand for long hours at a time.  These meant I didn't have to.  Its nice to have a few quick supper ideas like this up your sleeves for times like this.  I don't think I could stand eating a TV dinner these days. Ugly or not, these were an acceptable substitute for fast food. 

Up Tomorrow: Apple Pie Fold-Over 

 

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Marie Rayner
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Victoria Sandwich Cake



I am enjoying a quiet Saturday as I sit and write this. Usually at the weekends, I like to bake a cake or some such. Sometimes it will be a fancy cake, especially if we are celebrating something, but more often than not it is a Victoria Sandwich Cake. 



In all truth our favourite cake is the simple Victoria Sandwich Cake.  That is the one we enjoy eating most of all, and the one I enjoy baking most of all. I know I have shared it with you before, but can you ever share something that you love too many times?  I think not  . . .


My mother always filled our cakes with jam.  With jam in the middle a cake needs no other adornment.  My father always loved cake with jam in the middle and it was something we all enjoyed.


Jam is a very versatile ingredient.  You can change the flavour of a plain cake such as this just by varying the type of jam you choose to use. 



More often than not I will use strawberry, because that is my favourite, along with raspberry which follows a close second, and these are what are the most traditional for this purpose.


Add a bit of lemon zest to the batter before baking and filling it with some wild blueberry jam, and you have yourself another tasty combination.


If you add some freshly grated nutmeg and a bit of vanilla and fill it with peach or apricot jam and your cake is lifted to an entirely different level . . .


And don't get me started on lemon curd.  Lemon curd in the middle is another favourite of mine.


In the summer  filling this cake with a layer of whipped or clotted cream and sliced strawberries turns this cake a beautiful indulgence . . . 


This is a cake that can be as simple as you wish, or as elaborate as you wish and it suits all occasions  . . .


It is perfect for cold and dismal, rainy autumn afternoons near the end of September . .  . when all you want to do is hunker in with a good book and a hot cuppa . . .


If ever there was a cake that you could consider to be a comfort cake, this is it  . . .


Yield: Makes 1 7-inch cake
Author:

Victoria Sandwich Cake

Popular during the reign of Queen Victoria, this cake remains popular to this day, which is a huge testament to it's taste and ease of baking!

ingredients:

  • 170g of butter (12 TBS,)
  • 170g caster sugar (3/4 cup)
  • 3 large free range eggs, beaten
  • 1 1/2 tsp baking powder
  • 170g self raising flour (a scant 1 1/4 cups)
To finish:
  • strawberry or raspberry jam
  • caster sugar or powdered sugar to dust on top

instructions:

How to cook Victoria Sandwich Cake

  1. Butter and base line two 7 inch sandwich tins. Set aside. Preheat the oven to 180*C/350*F/ gas mark 4.
  2. Sift the flour together with the baking powder.
  3. Cream the butter and sugar together until light in colour and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of the flour.
  4. Fold in the flour with a metal spoon, taking care to use a cutting motion so as not to knock out too much of the air that you have beaten into the batter. Divide the batter evenly between the two cake tins, levelling off the surface. Make a slight dip in the centre of each.
  5. Bake on a centre rack of the oven for about 25 minutes, or until the sponges have risen well, are golden brown, and spring back when lightly touched. Allow to cool in the pan for five minutes before running a knife carefully around the edges and turning out onto a wire rack to cool completely.
  6. Once cooled, place one layer on a cake plate. Spread with raspberry jam. Place the other cake on top, pressing down lightly. Dust with icing or caster sugar and  cut into wedges to serve.
Created using The Recipes Generator 




If I am lucky this will last us several days, but since it is a favourite of both of us, I don't expect that it will be around much longer that.  Quick, easy and delicious. Qualities that are pretty hard to beat!

Up Tomorrow: Fried Egg Sandwiches (brought forward from the other day) 


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Marie Rayner
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Cadbury Dairymilk Mini Bites



Cadbury has come up with a new range of mini chocolatey baked products to tantalise you. All perfectly bite sized and all including that beautiful Cadbury Milk Chocolate that we love. The range includes:


Cornflake Cluster Bites, a pack containing 15 Cadbury Milk Chocolate and Cornflake Clusters.


Caramel Flapjack Bites. A package containing 16 caramel flapjacks and topped with Cadbury Milk Chocolate.



 Caramel Mini Cookies.  A package containing 16 cookied stogged full of Cadbury Dairy Milk chocolate chunks and caramel.  Also available containing just Dairy Milk Chocolate Chunks.

Dairy Milk Flapjack Bites.  A package containing 16 flapjack bites topped with Cadbury Dairy Milk Chocolate. 

All delicious. All containing that delicious Cadbury Dairy Milk Chocolate we all love.  All bite-sized. All selling for £2 and available exclusively at Asda and Tesco now.  Perfect for sharing.



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Marie Rayner
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Steamed Sea Trout with a Ginger & Tomato Sauce



I received some lovely Sea Trout Supremes from Seafresh the other day and couldn't wait to try them. So here I am with a delicious fish dish for Friday that I think you are really going to fall in love with! If you aren't already aware of it, Seafresh is an on line fish monger, which sells quality fish, seafood, poultry and meat.  I was incredibly impressed with both their product and their delivery service!  There was absolutely nothing that I could fault with any of it. Feel free to read about my experience here.


These beautiful trout supremes are sourced from the ice cold waters of Scotland and the Faroe Isles in the North of Scotland.  Skinned and boned, and frozen individually, this beautiful fish is a part of the salmon family and contains  health benefits similar to Salmon, being rich in Omega 3 fish oils.  Scotland is famous for its trout and salmon, so I was really excited to be able to try this today.  (Let it be noted that I thawed the fish completely prior to cooking so the cook times relate to thawed fish.)


Because it is a lovely piece of fish, I wanted to give it a really simple treatment so that the flavour of the fish would shine through.  I thought about pan frying it, but then decided to steam it instead.



I placed the fillets on an oiled sheet of aluminium foil and brushed them with oil, and then I seasoned them lightly with salt and white pepper.


Further to that I julienned some basil leaves and scattered them over top and squeezed over the juice of a fresh lemon.


I sealed up the packet and lay it aside so I could start my sauce.


I decided on a Ginger and Tomato Sauce, which might sound a bit unconventional, but let me assure you the flavours work beautifully with an oily fish such as Salmon or Trout. 


I peeled and de-seeded two large tomatoes and popped them into the jug of my immersion blender and added a quantity of sliced peeled fresh ginger root.  I blitzed the two together until they were quite smooth and then I passed them through a sieve into a non-reactive saucepan. 


I then set it aside until I had cooked the sea trout.


I steamed the trout, in the packet, in a basket over boiling water for about 8 minutes, at which time it was cooked perfectly.


To finish the sauce I heated it gently over moderate heat just to the boiling point, whereupon  began to whisk the butter into it a small  bit at a time resulting in a silky glossy and rich sauce.


To serve I spooned a portion of this beautifully flavoured sauce onto each heated dinner plate and laid a fillet of the steamed sea trout on top.  We enjoyed this beautiful fish dish along with some boiled new potatoes and steamed green beans.  It was a dinner made in heaven. Elegant and yet quite simple. Delicious!

Yield: 4
Author:

Steamed Sea Trout with a Ginger & Tomato Sauce

Perfectly cooked fish is steamed and served with a snappy and lush sauce flavoured with ginger and tomato.  Delicious! You will need a steaming basket/rack to cook the fish.

ingredients:

  • 4 Sea Trout fillets, skinned
  • 1 TBS light olive oil
  • 8 basil leaves, rolled and julienned
  • the juice of one lemon
  • fine sea salt and freshly ground white pepper to taste
For the Ginger & Tomato Sauce:
  • 2 large beef steak tomatoes, peeled and seeded
  • 55g fresh ginger, peeled and sliced (2 ounces)
  • 45g salted butter (3 TBS)

instructions:

How to cook Steamed Sea Trout with a Ginger & Tomato Sauce

  1. Tear a sheet of aluminium foil large enough to enclose the fish fillets in a single layer. Oil it lightly. Place the fish fillets onto it and brush each with some oil. Season with salt and pepper and sprinkle with the basil leaves. Squeeze the juice of the lemon over top. Pull the foil over top to enclose completely, leaving some air space. Seal tightly and set aside.
  2. Put the tomatoes and ginger into the cup of an immersion blender or liquidiser. Blitz until smooth and then pass through a fine sieve. Discard any solids.
  3. Put the packet of fish in the basket of a steamer, over boiling water. Cover the steamer. Steam over the boiling water for 7 to 8 minutes until cooked through. Remove and set aside while you finish the sauce.
  4. Place the sauce in a saucepan and bring just to the simmer. Don't allow it to boil. Break the butter into bits and whisk in a bit at a time until you have a lovely glossy sauce. Taste and adjust seasoning.
  5. Place a pool of sauce on each of four heated dinner plates. Place a cook fillet of Sea Trout on top of each and serve with your favourite vegetables.

NOTES:

Regular trout and salmon can also be cooked in this manner.
Created using The Recipes Generator



If you can't get Sea Trout Supremes you can also use ordinary trout fillets or salmon fillets  and cook them in the same manner with excellent results. The cook time will vary. 

A few things about Seafresh:
  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.

Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.



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Marie Rayner
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