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Category: Sandwiches

Anne’s Poetical Egg Salad Sandwiches

One of the absolute delights of my childhood was discovering the Anne of Green Gables set of books by Lucy Maud Montgomery.  They were my favourite books for years!  And to be honest, although I haven’t read one in forever, I still have the entire series and it wouldn’t take much for me to be again drawn into the world of Matthew and Marilla, Diana Barry and Gilbert Blythe and the adorable red-haired, high-spirited feisty girl known as Anne of Green Gables.  And that’s Anne with an E and don’t you forget it!

Anne Books

These books taught me so much about the world – about love, about friendship and family, about how it’s okay to be different (and how to embrace that difference).  Oh, and how I wasn’t the only person in the world who constantly had to spell their name to people to ensure that they got it right!   

So I was overjoyed to find out that there is an Anne of Green Gables Cookbook.  And beside myself to be given a free ARC from NetGalley and Race Point Publishing to review!  Thank you so much!

First up, this book is gorgeous!  The illustrations and the photos are beautiful.  And all of the recipes are referenced to the exact place in the books where they occurred..which a pedant like me totally loves!

I choose to make Anne’s Poetical Egg Salad sandwiches.  And they were delicious. 

Anne's Poetical Egg Salad SandwichesOMG…these were so good!

I think sometimes it’s hard when blogging to present something as simple as these sandwiches because…..well…it’s egg salad right and everyone knows how to make that.  so why bother?  But this is also real food, the kind of food I want to make. Eat. Repeat. 

Recipe?  Here.

And you can also fancy these up.  The version you are looking at has some chives in the mix.  It’s great with lettuce in the sandwich.  To make it really fancy, a slice of smoked salmon is divine!

Poetical Egg Salad Sandwich5

I adored this book almost as much as the novels that inspired it!  

Poetical Egg Salad Sandwich7

And as we head into the new year, some rules for living from Miss Anne Shirley:

ON FRIENDS

 

ON MAKING MISTAKES

1985AnneGreenHair

ON MAKING AN EFFORT

Anne effort

ON ATTITUDE

Anne and Marilla (1)

ON LOVE

Gilbert

THE FUTURE

Anne2

And on that note sweet people, I’m going to bid you adieu for 2017. 

Thank you for reading, commenting, liking, sharing.  You’re the best and most wonderful kindred spirits ever!

And for all of you, all my very, very best for a joyful 2018!  May it bring it everything you wish for!

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Fish and Bacon Whirls – A Cinderella Story

Hello friends, today I am bringing you a fairy tale in the guise of a song.  A song of the sea.  Which as anyone of a certain generation will tell you, can only mean one thing.  Not only are we taking a second dip into the Frozen Food Shortcuts  Section of the A-Z of Cooking but also into one of my childhood favorites and guilty pleasures as a grown up. Yes, Fish Fingers are on the menu!  Yayyyy!!!! 

But not just plain fish fingers..  No way.  The A-Z of Cooking and I are jointly acting as the Fish Fingers’ fairy godmother and getting  them ready for the Royal Ball.  Or, slightly closer to their humble roots, maybe the Over 40’s singles night at the local piano bar. 

Fish and Bacon WhirlsBefore we continue, for my American readers a fish finger is what you more prosaically call a fish stick.  It’s so sad that you are missing out one of the best things about fish fingers.  Which is messing about with small children’s minds – just watch the total look of bafflement when you tell them for the first time they are having fish fingers for dinner.  Even the boldest will pause.  “But…fish don’t have fingers.”  Opportunity lost, America. 

So, what does joint fairy God Mother, The A-Z of cooking have in store for our fishy Cinderella?  Well the name of the post might have spoiled the surprise but it’s bacon.  Which is almost cheese-like in its ability to make anything taste better!  Nice move, A-Z of Cooking!

The idea is quite simple.  Wrap your fish finger in bacon.

Cook. 

Fish and Bacon Whirls2

If the bacon forms the Pumpkin Coach, then the Glass Slippers are my spicy tartare sauce.  ( I only just now realised some places in the world call this tartar sauce. In my world tartar is something gross that grows on your teeth.  So I’m sticking with tartare for my sauce).

My tartare sauce is a fairly fluid recipe, the only absolutes are mayo and a slug of Tabasco sauce.  The other ingredients utterly depend on what I have in the pantry or fridge.

It can include any of the following:

  • Chopped gherkins
  • Chopped Pickled Jalapenos
  • Chopped Red Onion
  • Capers
  • Chives
  • Dill
  • Lemon Juice
  • Tarragon

Fish and Bacon Whirls3Finally, lightly toast two pieces of bread.  Spread one slice liberally with your tartare sauce.

Place some crisp lettuce leaves on the other slice. 

Once cooked, to your liking, place your Fish and Bacon Whirls on the slice of bread with the tartare.  Sandwich together and voila! 

Fish and Bacon Whirls4This can be pulled together in under 5 minutes, the cost is minimal, and Captain Birdseye assures me that my fish fingers are made from sustainably farmed Hoki.

He’s suspiciously silent on what that iridescent orange coating is made from – I’m fairly sure it’s nothing from this planet.  Hey, maybe that’s what the new X-Files is about. 

Fish and Bacon Whirls5Here is the original recipe from the A-Z of Cooking:

Fish and Bacon Whirls origI think we’ve done a good job of prettying her up. 

You can go to the ball Cinderella!

Enjoy.

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Cheesy Eggplant and Salami Sandwiches

Memories, misty water colour memories….

Eggplant Salami Sandwich
Eggplant Salami Sandwich

As I enter week two of Paleo, there is one recipe that I made earlier this year that is lingering in my mind as containing pretty much all the sins of Paleo but all the glories of delicious food.  Funny, the things I thought I would be craving – coffee, chocolate, hummus…not so much…but if you put one of these in front of my right now, I would step on you to get one. 

I found this recipe in the same folder I found the recipe for the Smoked Trout Empanadas.I’ve changed it a bit to include the chili and the original chopped the salami and mozzarella and mixed them together. 

I’m not sure if the lure here is:

  • The gooey, melty cheese
  • The crispy breadcrumbs
  • The spicy salami
  • The silky sauteed eggplant
  • The slighty sweet tomato sauce
  • The little hit of chilli
  • Or all of the above

But believe me, the sirens are singing this song loud and strong.  And you will be too if you make them.  So crispy, so cheesy, so gooooood….

I’m not going to say much this time (because I might cry).  I’m just going to let the pictures speak for themselves.

Eggplant Salami Sandwiches 2
Eggplant Salami Sandwiches 2

 

Eggplant and Salami Sandwiches 3
Eggplant and Salami Sandwiches 3

 

Eggplant Salami Sandwich 4
Eggplant Salami Sandwich 4

 

Eggplant Salami Sandwich 5
Eggplant Salami Sandwich 5
Eggplant and Salami Sandwiches 6
Eggplant and Salami Sandwiches 6

Trying to remember, the way we were…

 Have a fabulous week!

PLEASE eat some cheese for me.

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Sauteed Eggplant and Salami Sandwiches
Yields 12
A delicious take on Eggplant Parmigiana.
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Ingredients
  1. 2 eggplants, each cut into 12 slices about 5 mm thick
  2. 250g mozzarella cut into 12 slices
  3. 12 slices of salami - I used hot Hungarian
  4. 12 slices pickled jalopeno chillies (optional)
  5. 1/2 cup finely grated parmesan cheese
  6. 2 eggs
  7. 1 cup breadcrubms
  8. 3 tbsp vegetable oil
  9. salt and pepper
  10. Chopped herbs - mint, chives, coriander to garnish
Tomato Fondue
  1. 1 onion, finely chopped
  2. 1 clove of garlic, finely chopped
  3. 15g butter
  4. 1 large can tomatoes
  5. bouquet garni
  6. salt and pepper
Tomato Fondue
  1. Saute the onion in the butter over a moderate heat until it is softened and golden.
  2. Add the garlic and saute for 1 minute.
  3. Add the tomatoes, bouquet garni, salt and pepper.
  4. Cook covered for about 10 minutes over a gentle heat.
  5. Remove the lid and continue cooking over a moderately high heat until the sauce is thick.
  6. Discard the bouquet garni.
For The Sandwiches
  1. Brush the eggplant with oil. Place in frying pan and cook until softened and golden on both sides.
  2. Remove from pan.
  3. Brush one side of the eggplant with some tomato fondue.
  4. Place a slice of salami on half of the pieces of eggplant.
  5. Place a slice of chilli on top of the salami.
  6. Cover with a slice of mozzarella and top with a slice of eggplant, tomato side down.
  7. Press down around the outer rim to stick the two slices of eggplant together.
  8. In a small bowl whisk the eggs.
  9. Add the breadcrumbs, parmesan, salt and pepper to another bowl.
  10. Dip the sandwiches in the egg , then dredge them into the breadcrumbs.
  11. In a large frying pan, heat the oil and fry the sandwiches in batches for 2-3 minutes on each side or until they are golden brown.
  12. Once done, transfer with a slotted spoon to paper towels to drain, then keep them warm in a single layer in a dish in a low oven.
  13. Serve with the tomato fondue, sprinkled with chopped herbs.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Molten Umami Meatball Sandwiches

 Hello, hello it’s good to be back!

Umami Meatball Sandwich
Molten Meatball Sandwich

Did you miss me? I’ve been on holidays – three weeks out of the grey Melbourne cold and into the warmth of sunny Cambodia, Vietnam and Malaysia. The holiday was amazing and I will fill you in on the details over the next few weeks, most particularly about the amazing food.

Here is (literally) a taster….

You know how in most supermarkets you get tasting plates?  For example, earlier today in my local supermarket I got to sample 3 kinds of dumplings (prawn, scallop and mushroom), 5 flavours of kombucha tea and some chia pudding…(yeah, my local supermarket is awesome!)  Well, in Cambodia, the taster plates consist of Bamboo Worms…and only  $2 a kilo!

Bamboo Worms
Bamboo Worms

 And these are deep fried crickets….an even better bargain at half the price of the worms…

Crickets
Crickets

 This is me about to taste one of the bamboo worms:

Cambodia Taste Testing
Cambodia Taste Testing

 But before we go there, I wanted to talk to you about meatballs. As much as we love Asian food, after three weeks of it we were craving something that wasn’t.  Funnily enough, we both had cravings for pretty much the same thing. 

He wanted spaghetti bolognese.  I wanted spaghetti and meatballs.  I was doing  the cooking so spaghetti and meatballs it was!  As I was cooking these, I realised why this is such awesome comfort food (it’s not like either of us has Italian heritage). My meatballs are crammed full of umami flavours – parmesan, mushrooms, tomatoes, red wine….Hmmm…is red wine umami?  Well it’s pretty damn good even if it isn’t.  Also, the original recipe for this called for an anchovy fillet.  I didn’t happen to have any so I added saltiness with a dash of fish sauce…guess what?  More umami!

Spaghetti and Meatballs
Spaghetti and Meatballs (and the joys of a plate on your knee  in front of the telly…it really is good to be back)

The spaghetti and meatballs were delicious and everything I wanted – something to warm our bones in the winter cold, something that was quick and easy to cook after a day of travelling and something familiar – comfort food at it’s best!!!

They also require very little in terms of fresh ingredients so you can keep shopping to a minimum.  And, if you were super organised, you could make a batch and pop them in the freezer before you left.  (Massive sigh).  I would love to be that organised!!!!  

So, it was spaghetti and meatballs for dinner and then, (this mixture makes a lot of meatballs) I made a molten meatball mountain (i.e, a meatball sandwich ) for my lunch the next day.  The meatballs were great with the spaghetti but for my mind, even better in the sandwich the next day.  And Oscar was on hand for any leftovers.

Of which there were none!

Molten Meatball Sandwich
Molten Meatball Sandwich

 Remember these?   Bamboo Worms

 They tasted like this: Aftermath of the Bamboo Worm

I wouldn’t say this was the worst thing I have ever eaten…but it sure wasn’t good.  The outside was kind of crunchy and not so bad.  It was the inside that was gross.  It didn’t taste so much of anything, it just had an unpleasant texture – mushy and slightly gritty. Not to mention the thought that was impossible to dispel.  “That thing in your mouth?  That’s worm guts…you’re eating worm guts…that thing you just bit into, that was probably work heart….”

Not good.  

Thank goodness I found much better things to eat in Phnom Pehn.  Which I will tell you about next time…

Have a fabulous week!    

PS – Is anyone doing the kombucha thing?  I kind of want to grow my own….if you are please let me know!

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Umami Meatballs

Umami Meatballs

These delicious meatballs are crammed with umami goodness and are the prefect comfort food for a wintery night or a delicious lunch the following day

Ingredients

  • 500g lamb mince (or you can use ground beef or a mix of pork and veal)
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 tsp dried herbs or 1 tbsp Gourmet Garden Italian Herbs
  • 120g grated parmesan cheese
  • 8 small mushrooms, finely chopped
  • 1 tsp chilli flakes (optional)
  • 4 tbsp oil
  • 1/2 tsp fish sauce
  • For the Sauce:
  • 400g can Italian tomatoes
  • 1/2 cup red wine
  • 1 tsp sugar
  • dash fish sauce
  • 1 garlic clove finely chopped
  • 1 onion, finely chopped
  • To Serve:
  • 200g spaghetti
  • 1 tbsp chopped parsley or basil or a mixture
  • Shaved Parmesan cheese (as much or as little as you like)
  • or
  • 1 baguette
  • 4 mushrooms, sliced
  • 1 tbsp oil
  • 1 tbsp chopped parsley or basil or both
  • Rocket (Arugula), Baby Kale or other green of your choice
  • Shaved Parmesan or melting cheese of your choice

Instructions

  • Place the minced lamb, garlic, mushrooms, onion, herbs, grated parmesan, chilli flakes and fish sauce in a bowl.
  • Season with some pepper - the fish sauce will add saltiness.
  • Using your hands shape into walnut sized balls.
  • Place in fridge to chill for 30 minutes.
  • Heat 2 tbsp oil in a large deep frying pan over medium - high heat.
  • Fry the meatballs in batches turning for 3-4 minutes until browned.
  • Set aside.
  • Heat the remaining oil in the same pan over medium heat. Saute the onion and garlic until soft and then add the sugar, fish sauce and wine.
  • Cook until the wine has reduced by half.
  • Add the tomatoes.
  • Bring to a simmer then reduce the heat to low and cook for 5-6 minutes until slightly reduced.
  • Add the meatballs and simmer for 5-6 minutes until the sauce has thickened. If you like a thicker sauce (like me) simmer for longer.
  • For Spaghetti
  • If you are having your meatballs with spaghetti, cook this according to the directions on the packet.
  • To serve, place the spaghetti into bowls, top with the meatballs and sauce and sprinkle over some chopped parsley and some shaved parmesan.
  • For A Meatball Sandwich the following day
  • Split your baguette in two lengthwise and lightly toast.
  • Add the oil to a fry pan and heat, add the mushrooms and saute until soft.
  • Remove and set aside
  • Add the meatballs and sauce. Heat through.
  • Add your greens and mushrooms to the toasted baguette.
  • Load on your meatballs and sauce.
  • Sprinkle with herbs,
  • Top with Parmesan
  • Place under grill until the cheese has melted.
  • ENJOY!
http://www.retrofoodformoderntimes.com/2014/08/10/molten-umami-meatball-mountains/

 

 

 

 

Retro Easter Part 2: Easter Lily Sandwiches

Let’s start with a caveat.

I am perfectly aware that these sandwiches do not resemble Easter Lilies and would, based on their look, be far more appropriately called Calla Lily Sandwiches.  But it’s Easter ok?

And take a look at them.  How pretty are they?  Perfect for an afternoon tea with the girls….

Easter Lily Sandwiches2
Easter Lily sandwiches

And they taste pretty damn good too!!!

There are a few recipes for these lily sandwiches floating about the interwebs. However, most of them use green onions for the stem.  I actually made it that way the first time but was disappointed in the taste.

Chomping on that big stalk made the sandwich way too oniony – I’m pretty sure no one else wants to bite into a huge chunk of onion like that either.  Or suffer the onion breath afterwards. But to use them as decoration only and take them out when it came to eating the sandwich seemed like a waste.  My first thought was to replace the onions with beans but when I went to buy the beans, I was waylaid by some gorgeous baby asparagus spears.

Easter Lily Sandwiches Ingredients
Easter Lily Sandwiches Ingredients

And my version of the Lily Sandwich was born.

If you can only get thicker asparagus you could cut the spears in half down their length.  If asparagus is not available, use beans or celery matchsticks – all of which I think would be preferable to the onion!

Oh and a tip for the frugal.  When you cut the circles out of the bread, don’t throw the rest of the bread out.  Save them to use for what my family call Ox-Eye eggs but is, I believe more commonly called,  Egg in A Hole the next morning!  Any asparagus left over can also be dipped into a runny yolk for a breakfast made in heaven!!!

Leftovers

Oh and if you don’t happen to have a rolling-pin handy, a bottle of your favourite sauv blanc works equally as well.

Impromptu Rolling PinAnd would also be the perfect accompaniment to these sandwiches at your Easter afternoon tea!

Easter Lily Sandwiches3
Easter Lily Sandwiches3.

Easter Lily Sandwiches
Pretty asparagus sandwiches, perfect for a Spring afternoon tea!
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1 bunch of asparagus
  2. Slices of white bread, as many as you have asparagus spears
  3. 1 tub of cream cheese or a herb and garlic flavoured cream cheese like a Boursin
  4. 2 tbsp fresh chopped chives (omit if using a flavoured cheese)
  5. 1 clove of garlic, crushed (omit if using a flavoured cheese)
  6. 1/2 cup pistachios finely chopped
  7. 1/2 tsp smoked paprika
  8. Carrots cut into matchsticks, the same number of matchsticks as asparagus spears
  9. Salt & Pepper to Taste
  10. Instructions
Instructions
  1. Tail the asparagus and steam until just tender.
  2. Mix the cream cheese, paprika, nuts, salt and pepper and herbs in a bowl until smooth and creamy.
  3. Using a cookie cutter, cutter cut out rounds from bread.
  4. Then with a rolling pin, roll each round so it’s about 1/8 inch thick.
  5. Spread about a teaspoon of the cream cheese mixture over each bread circle.
  6. Place the carrot stick so it peeps out of the top, and the asparagus spear so it pokes out of the bottom. Fold the bread over to seal.
  7. Voila! You have a lily sandwich.
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
One more Easter Treat to go…stay tuned!

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