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Sandwiches/Paninis

Appetizers/Starters, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis, Savory Snacks

Bacon Caramelized Onion + Cheese Hand Pies

Sticking to the “mildly-Irish” Or “Irish-inspired” theme, here are some more hand pies, I do seem to be making a lot of these currently. They freeze really well and so I always have a lunch on hand. Definitely seek out the right kind of bacon, if you can. Avoid using streaky bacon, aka American breakfast bacon as the recipe will be either too greasy or too crunchy. If you can’t find Irish or British-style bacon, I’d go for Canadian bacon (like the kind in eggs benedict.

17. March 2024

Breakfast/Brunch, Sandwiches/Paninis, Savory Snacks

Make-ahead Spinach Mushroom and Cheese Breakfast Sandwiches

I love breakfast sandwiches. I don’t, however, love cooking every morning, so I started making batches of this style of breakfast sandwiches — baked eggs with “mix ins” on English muffins, ready to wrap and chill or freeze. They are very versatile: don’t like spinach and mushrooms, you can use chopped red bell peppers, ham, bacon bits, or even kimchi or asparagus. Swap out the cheese for swiss or gouda or raclette. Once made, can be kept in the fridge for up to 4 days or frozen up to 3 weeks.

27. January 2024

Breads, Dinner, Lunch, Sandwiches/Paninis, Savory Snacks

Rosemary Red Onion + Olive Sourdough Focaccia

I bought myself a new baking pan — what’s called a french slab, made of ceramic (from Made In Cookware) — and of course I had to try it out. Designed to make shallow pies, bars or, in my case, focaccia. I am super happy with how my bread turned out. It’s almost got this friend result on the bottom. It’s going to be great for snacking, but I think I’ll also try to make a nice Italian-style sandwich from it. Really light and airy.

24. March 2023

Appetizers/Starters, Breads, Breakfast/Brunch, Dinner, Lunch, Sandwiches/Paninis

Spelt and Honey Sourdough Rolls

Today is National Doughnut Day, but these clearly are not donuts. 🙂 I didn’t know that it was national doughnut day until this morning, and I already had these lovely dinner rolls on deck so I decided to make these after all. I added in a bit a spelt flour, for flavor — really delicious. Best eaten the same day, but these freeze well too.

3. June 2022

Breads, Breakfast/Brunch, Sandwiches/Paninis, Sides

Whole Wheat Sunflower Seed Sourdough Artisan Bread

It’s Wednesday, so that must mean a new sourdough experiment for the week! Sticking to my “learn about Ukrainian food” theme, this bread is a Whole Wheat Sunflower Seed Sourdough Artisan Bread. The Ukraine produces some of the largest crops of sunflower seeds globally (although with Russian and other Eastern European countries). And the sunflower is also a symbol of peace in the Ukraine. So, this bread is meaningful and economically appropriate. The Ukrainians, I have read, also eat a lot of rye, so that will be next Wednesday’s experiment. In the meantime, this bread is moist, rounded (literally and figuratively), hearty and has good flavor with the sunflower seeds, whole wheat and honey.

9. March 2022

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