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Chocolate Chip Sandwich Stack Cookies


I have always been a fan of chocolate chip cookies, and bake quite a few different recipes. This is my go-to chic chip cookie recipe, and the cookies are chewy and chocolate-y, very more-ish.

However, they often end up a bit flat, which is fine by me – who’s going to tell a cookie that it’s too thin?  But way back in 2016 when I blogged this recipe, I came up with a great way to eat these cookies  – make them into cookie and ice cream sandwiches! Or make a cookie stack with lots of layers!

Ingredients

125g butter

1/2 cup brown sugar

1/2 cup caster sugar

1 free-range egg

1 tsp vanilla extract

1 cup flour

1 tsp baking powder

50g chocolate chips (milk or dark)

50g good quality dark chocolate chopped into little and bigger shards

Method

Note: This is a food processor cookie. It would definitely be great to make it with an electric mixer – and for the purists, you will get really nicely creamed butter and sugar. But the food processor method is super quick – and your cookies are ready in no time.

Preheat the oven to 180 degrees C. Line 2 large baking trays with baking paper.

Cream the butter and sugar in the food processor until light and well, creamy! Add the vanilla extract and egg and process well. Add the flour and baking powder. You can sift them first, I never do. Gently pulse until the mixture is smooth. Stir in the chocolate chips and the chopped chocolate.

Drop in dessert spoonfuls for large cookies or teaspoonfuls for smaller cookies on to the baking paper. You need to leave a gap of at least the size of 2 cookies between each (about 3 or 4 cms). Bake until the cookies are lovey and golden brown. This is usually between 12 and 15 minutes. I have found that watching the cookies is a better guide to when they are cooked than simply cooking for a certain number of minutes.

Cool for a few minutes on the baking trays, then finish on a wire rack. Store in an airtight container.

T o make an icecream sandwich, put two cookies together with your favourite icecream! I used choc-peanut-salted caramel swirl. Good old vanilla would be fab. Drizzle with chocolate.

To make a cookie stack, pile up cookies with any filling you like – cream, chocolate, or buttercream icing. I made a passionfruit buttercream for this stack.

Steak Sandwich: Jamie Oliver 5 Ingredients

I was looking for a quick dinner involving steak this week. I have a great butcher in Balmain village, with superb free range meat, and their beef is particularly tasty. I had a beautiful piece of sirloin, so how best to cook to showcase it?

Jamie Oliver has a really simple steak sandwich recipe in 5 Ingredients Quick and Easy Food. I’ve made it a couple of times and it’s great!

I made a few tweaks, mentioned in parentheses in the recipe. I made the sandwich with sourdough bread and I charred some spring onions instead of onion, preferring the milder flavour. I prefer Dijon mustard too.

Here’s Jamie’s recipe. Highly recommended for a delicious, quick steak sandwich. Lovely with a little tomato salad.

Ingredients
250g sirloin steak, ideally 1.5cm thick
1 large onion (or 3 or 4 spring onions)
2 teaspoons American mustard (or Dijon)
4 slices of nice bread (I used sourdough)
50g provolone or fontina cheese

Method
Pull the fat off the sirloin, finely slice the fat and place it in a large cold nonstick frying pan.

Put on a medium-high heat to render as it heats up, moving it around
to coat the pan, while you peel and slice the onion/spring onion into thick rounds. Add them to the pan to char for 10 minutes, turning halfway.

Meanwhile, cut off the sinew, then place the steak between two sheets of greaseproof paper and pound with your fist until just under 1 cm thick. Sprinkle with a pinch of sea salt and black pepper, then brush all over with the mustard and cut into two.

Add a good splash of red wine vinegar to the onion, toss for 1 minute over the heat, then divide between two slices of bread, leaving the pan on the heat.

Sear the steaks in the screaming hot pan for just 40 seconds on each side, then slice and lay over the cheese, cover, turn the heat off and leave to melt for just 40 seconds more.

Lay the steak on top of the onion, pop the other slices of bread on top, drizzle with a little extra virgin olive oil, and devour.

Roast Beef with Caramelized Onion and Raisin Chutney on French Bread

Here’s a a lovely combo that’s perfect for an alfresco weekend lunch. Thick slices of roast beef, with an easy onion and raisin chutney, on French bread with greens and cherry tomatoes and anything else you fancy.  Pretty easy to prepare, with the satisfaction of having made your own delicious chutney!

Sweet Onion and Raisin Chutney (adapted from July 2013 delicious. magazine)

Ingredients

100 gm raisins

300 ml sweet fortified wine (I used Pedro Ximenez sherry)

100 ml sunflower or vegetable oil

1 kg large red onions, halved, thinly sliced

1/2 cup firmly packed brown sugar

125 ml white wine vinegar

Sea salt and black pepper

Method

Place the raisins and and wine in a saucepan over medium heat and bring to the boil. Immediately remove, then set aside to soak for 2-3 hours (or overnight).

Heat the oil in a large frying pan over a medium high heat. Add onions and cook, stirring frequently, for 30 minutes or until the onions are soft and starting to colour and stick to the pan.

Add the sugar, cook, stirring frequently for a further 30 minutes or until the onions are a rich brown colour.

Add the vinegar and soaked raisins, including the soaking liquid, then cook stirring often, for a further 30 minutes, or until the mixture is thick. Remove from the heat, and season with sea salt and black pepper.

Spoon into sterilized jars and seal. This will give you a few jars, so plenty of chutney to use later.

Roast Beef

Ingredients

500 gm piece scotch fillet (this is enough for 2 large sandwiches)

Sea salt and black pepper

1 tbs olive oil

1 tbs butter

Method

Preheat the oven to 200 degrees C. Place a heavy based baking dish in the oven to heat through.

Thoroughly coat the fillet in salt and pepper on all sides. Drizzle with the olive oil over all sides. Place in a hot frying pan, searing quickly on all sides to caramelize the fillet. Turn the oven down to 180 degrees C. Place in the baking dish in the oven with the pan juices, adding the butter.

Cook the beef for 15 minutes for medium rare or 15-20 minutes for medium. Remove from the oven when cooked to your satisfaction and leave to rest for at least 10 minutes before slicing thickly.

Sandwich

Assemble the sandwich with the following ingredients or whatever takes your fancy:

French bread stick, butter, roast beef, cherry tomatoes, baby salad greens, sugar snap peas, sweet onion and raisin chutney, plenty of salt and pepper.

 

 

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