Some of our favourite sandwitches - thought it would be unfair not to share!
1) Fruity stilton rolls
* sesame seed roll preferably the long 'finger' kind - crusty naturally.
* roasted mediteranian vegetable humous
* mango chutney
* blue stilton cheese
Put spreed/butter on bread to taste.
Then generously smear the humous on.
Cut thickish slices of stilton - careful too thin and it crumbles! But beware stilton is a strong cheese! Probably best if you just put chunks on do not cover the entire surface.
Then drizzel mango chutney - the runnier the better over the top.
Options are do you have it as an open sani or as a closed roll? Its up to you
2) Avocado and Walnut Sandwitch
* Bread of your choice.
* Walnuts - preferable fresh
* Avacardo (1/2 per person/sandwitch on average) - quiet wripe ones are best.
* Salad cream
De-shell the walnuts and brake up into reasonable chunks.
Spread/butter to taste.
Peel, pitt and slice avacado and place on bread.
Place walnuts on top and drizzel salad cream over.
Best as a closed sandwitch!
3) Toasted Cheese Heavan
For this you will need a flat bed toater - ie two hot plates that you close on the sandwitch - not the 'shell' patterned traditional sandwitch toaster. Flat bed toasters are the kind used for paninis.
- Sliced square bread - bog standard loaf kind. Brown/white/whole meal you choose.
- Hard goat's cheese - looks like a pale chedder.
- Black olives - pre sliced ones will save you alot of work though they go off quicker!
- Red Onions chopped into 'strips'.
- Sweet corn
Put spread or butter on bread to taste.
Cut thin slices of cheese and arange on bread.
Put on the onion, olive slices and sweet corn.
Put other slice of bread on top - make sure the spread/butter sides of the bread are inside the sandwitch and not on the outside as with traditional toasties.
Put in toaster until ready (this will depend on the toaster some experimentation maybe needed.).
4) Bread Pizza
- French stick
- Pasta suace - the more garlicy, oniony and chunky veggy the better
- Sweet corn
- Onion
- Pepper optional
- For meateaters bacon, sausage and salami are also extra toppings!
- Grated chedder/hard goats cheese
- Blue cheese optional
Chop onions, peppers, and any meat things.
Cut french stick into approprait sized pieces - 25 cm long is good.
Slice each section longways to make two pizza bases out of each.
Toast the crust side of the bread.
Spread pasta suace on the non toasted side.
Place topping on.
Sprinkly grated cheese on liberall.
Add a few small chunks of blue cheese to taste.
Grill to perfection - eat making satisfied noises.
5) Olive Pannini Yummyness
Get/make paninnis with black olives inbedded in it - again this recipe calls for a flate bed toaster!
- Walnuts - broken up preferally fresh
- Brie or stilton depending on taste
- Avacardos if you Alaric - sliceds
Make the dam paninni and put in toaster!
Eat!
Well after you've taken it out of the toaster of course!
6) Cheese sarni ideas!
- Chedder and sliced apples
- Chedder and spiced pear jelly
- Chedder and cranberry jelly
- Chedder and picallily
- Chedder and apple sauce
- Chedder and silton
- Chedder, lettice, and salad cream
- Replace the chedder with red lesture, cream cheese or cottage cheese.
- Wensledale and cranberry cheese with apple sauce in crusty rolls
- Mexician cheese with lemon corriander and humous
Ok well actually I went hawing but I couldnt resist the pun!
I went for a walk this afternoon with the idea of picking elder berries but found there to be very few elders all of which where behind barbed wire even if they where heavily laden :/ There were however loads and loads of blackthorns heavey with sloes which after picking five I realised were not quiet ripe!
I then looked around and realised that the hawthorns where groaning under the weight of their little red berries - well they are one of the most prevalent hegderow plants - I started picking the little beuts! Got nearly a whole basket too 🙂
Some trees haws were not quiet ripe so there will be plenty for me to pick all the way through the autum I feel - there are so many of the berries that I didnt even have to think about how much to leave for the animals! I gave up on trees when I got bored rather than when I couldnt reach any more berries 🙂
What am I going to do with them all I hear you cry!
Well I am going to dry as many as I can for use in a berry tea - a tea that is supposed to be good for those with high blood pressure and/or heart problems - I'm going to get mum and dad to check with their drs if its ok for them and add it to the dandilion tea I force feed mum.
There has been much merryment here whilst me and Al have been 'doing' the haws i.e. pulling the storks off of them - but well this is us and our wrapped and twisted minds so innuendo here we come!!! I also said quiet innocently that I couldnt do all these haws tonight! 🙂
Al is currently hawing away!
Of course any left over haws will be frozen for incoporation into hedgerow jam and/or haw jelly. Mmmm I'm sure that you can make a coffee substituet too but now cant find the recipe :/
Ok on the cooking front I have learnt two valuable leasons this week 1) when making a sponge don't use the electric whisk as the cake collapses and 2) don't try and soup Protien Chunk Gunk unless you like ministroni type soups and even then beware!
p.s. Al eat the soup!
Ok I bought lots of veg for a nice roast but with Jeans inpromptu hospital trip etc... it didnt really happen so I had stuff left over therefore I souped it! It was tasty too Al really liked it 🙂
*1/3 celeriack
*1/3 swede
*2 medium potatoes
*1/2 butternut squash
*3 salsify
*1 couguette
*2 large cloves of garlick
*Black pepper
*1 tbl spoon fennel seeds
*pumpkin seed oil
I had par boiled alot of it all ready to roast and put in the left over roast veg (these had been roasted in sunflower oil with rosemarry and pepper). I had also kept the water a veg stock which I then boiled everything up in that hadnt yet been par boiled - these were the potatoes (for some reason there are never any roasted potatoes left after the meals reguardless of how many I cook?), butternut and courgette.
Then we blend the whole lot! Bzzzzzzzzzz
Into the suacepan about a quarter of it went, along with the garlick crushed and fennel seeds - also crushed. I also drisseled about 1/2 a tbl spoon of pumpkin seed oil into it and ground some pepper in (using our phallic pepper grinder from an Italian restruant!), add the fennel seeds and away we go!
Oh and don't forget to add a pint of milk - I use a 50:50 mix of semi skimed goats and skimed cows milk but thats cos of special dietry recurrements and should be fine what ever you use - it would probably be tasty just with a pint of veg stock instead!
Gentle heat until the odd bubble starts to appear, try not to let boil! This allows the garlick and fennel to permeate the soup properlly 🙂
I had it on the heat for about 1/2 hr.
Be warned me and Al have had this two days in a row and I have frozen enough (without garlick, fennel and milk) to feed 6 a thick soup and 10 a thickish soup!
Jean also loves this but she had it mixed with mash potatoe:)
Babara (Al's aunt) gave us some of her asperagus which grows in abundence in the garden - I was about enough to serve steamed as a starter for one and a half people so i decided to soup it!
I boiled it up then poured it and and the boiling water into the blender, adding a veggi stock cube and a paint of milk (goats milk becuase thats what I had in the fridge at the time). I then cheated and use dried chopped garlic - about a tea spoon fall and crushed fennel seeeds, again about 1 teaspoon fall to flavour it with. It was however a thin insubstantial soup so out came the corn flour and a a rapid thickening of the soup.
It was lovely and filling and as always I had accidently made enough for four people - oh well Jean loves it to which is good as shes getting it again tomorrow!
Recipies | sarah | 
Thu 21st Sep 2006 9:44 pm | 
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