Mini Victoria Sandwiches

The Ephemeral Bee

Lately I have been binge watching old BBC murder mystery series, and one of the recurring themes, aside from the copious amounts of tea and beautifully manicured cottage gardens, are the town bake-offs.  I have lost count of the number of people that have keeled over dead after eating a heaping forkful of Victoria Sponge.  This, in turn, got me thinking about the fact that I had never actually tried a real Victoria Sponge, either making one or eating one, and so, from the safety of my own kitchen, I decided to experiment.  I read through the dozen, or so, Victoria Sponge recipes found on the BBC website, and readily figured out that cake was equal parts butter, eggs, flour, and sugar.  It also seems like the more traditional sandwich fillings are raspberry jam and whipped cream, but strawberry jam and buttercream are the more popular ones.  I used strawberry…

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Cheese sandwich

Cooking Without Limits

GAB_4925_res_mix

I love cheese and I love sandwiches so one day I made an easy cheese sandwich for myself. With a few ingredients that I had in the kitchen, I adapted a recipe and in the end I got this amazing snack.

Ingredients:

  • 1 egg
  • 4 slices of bread
  • 50 ml milk
  • Salt and pepper
  • My homemade Red chili jam
  • Cedar cheese
  • 2 tablespoons Olive oil

Directions:

Whisk the egg in a bowl with salt, pepper and milk. In a pan add the olive oil. When the oil is hot add the 2 slices of bread after you put them through the egg mix both sides.

Cook for 2-3 minutes. Change the sides and cook for another 2-3 minutes. Before taking them out put the cheese on a slice and add the second one on top.

Take it out put it on a plate. Serve it hot with Red chili jam

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Small Batch Blueberry-Lemon Refrigerator Jam

food on fifth

Refrigerator jams are fast and simple to make. They will keep for a few weeks and is the best method for making small-batch jams. They don’t take a lot of time and can even be frozen to eat later in the year. I like this method as it is very rewarding and doesn’t take all day. I make a few jars at a time of different types of jams all summer. We eat some immediately and freeze a jar or two for later in the fall and winter.

 Tennessee blueberries are in season and they are abundant. Plump and juicy, full boxes looking so beautiful at the Downtown Nashville Farmer’s Market that I could not resist….. I over-bought as usual. We have been putting them on all our salads and eating just out of the box or in yogurt and on cereal every day.

Three ingredients….blueberries, lemon and sugar…and about…

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