Build Your Own Sandwich by Vicki Smallwood {book review}

Some 4th Earl of Sandwich, England is considered to be the creator of a sandwich. When he was busy gambling all night long, he’d get the munchies and instruct his servants to bring him meat in between two slices of bread. That way he could continue gambling and eat; no forks and knives needed!

The idea wasn’t new, it had been around for decades, century’s probably at the time. It was just that his boys teased him enough about his favourite late night snack they dubbed it a sandwich.

When I’m making sandwiches at home I never get any more adventurous then a ham, cheese, or peanut butter and jelly sandwich. When I go out for food and it’s sandwich time I am more adventures with flavours and textures and such.

There is no logical reason for that and that’s why I was pretty excited about Build Your Own Sandwich: More than 6,000 sandwich combos by Vicki Smallwood.

6,000 combos you say? How is that possible you ask? Well, by literally dividing the page into four sections and listing each section as bread, topping, filling, and sauce you can random flip through the pages and come up with lots of different combos! As in the pictures below!

This is usually the part in my review where I list all the recipes I’d like to try out at home, but that’s not so easy with this book so I am going to tell you my top 3 combos that I want to try out.

My Top 3 Sandwich Combos: 

1. Ciabatta (5); Sprouts, Spring Onions, & Chilli (50); Corned Beef & Swiss Cheese (31); Sweet & Sour Onion Spread (44) 
2. Brioche (41); Button Mushrooms & Onions (34); Flash-fried Steak (35); Mustard Mayo & Chives (12) 
3. Pretzel Fingers (73); Griddled Tomato Slices (62); You-Choose Cheese (107); Chorizo Jam (156) 

There are many vegetarian suggestions as well, which is always a welcome change to the sandwich! That’s me, a non-vegetarian, saying that of course! Overall this is a fun and inspirational cookbook! If you or someone you know is looking to make their lunch or late night snack, like the late Earl of Sandwich, more exciting then I couldn’t recommend this book more!

note: I was sent a copy of Build Your Own Sandwich by Vicki Smallwood to review by the publishers. No other compensation was given; all opinions and views are my own. For ore information please see my contact/policy page! My interpretation of the history of the sandwich is exactly that, my interpretation! It’s based on information I read here.

National Picnic Week with Udi's Gluten-Free range!

It’s National Picnic Week and I think that everyone should have a picnic! When I say everyone I mean everyone! Even those with different food intolerances. My husband cannot have any form of citrus and it can be difficult; you’d be surprised by how many things use lemon or lime juice as a preservative.

It's also that time of year when people are starting to line up their favourite festival's! Throw some of these ideas below into a bag and you're all set to enjoy your day out! 

So, when Udi asked me if I’d like to receive a box full of some of their new Gluten-Free products I said yes! I am always happy to spread the word of good products that are suitable for those who are looking for food alternatives! I know their pain. 

They sent me: (pictured: left to right)

Soft & Delicious Blueberry and Chocolate Muffins

Flaky & Delicious Pastry Mix 

Soft & Tasty Sundried Tomato Bagels 

Soft & Delicious Multiseed Bread

Crispy & Delicious Bagel Chips

Everything you need to make a picnic great! As an American I would tend to eat the muffins for breakfast, but since I’ve lived in England muffins are more of a treat. Therefore you just throw them in your picnic basket and wah-la instant picnic treat! ….Actually you may want to place them gently on the top somewhere so they don’t get squished. 

The pastry mix I honestly haven’t had an opportunity to try yet. I do intend to make something, most likely sweet and picnic friendly. I am very curious to see how it turns out and will update this post when I do make something! 

I used the sundried tomato bagels in place of bread; it is a great way to add flavor to the same old same old lunch! Just toast the bagel before adding on your favourite condiment, cold meats, and cheese! Yum! These possible don’t suit picnics very well, because they are best after being toasted. However, if like us you have a picnic in your backyard/garden then it works. I am going to apologise for not having a photo of this! I was a bad food blogger and just ate them, but I have no regrets they were good! 

Sandwiches are the ultimate picnic food. You need to have bread to have sandwiches and sandwiches to have picnics. A picnic without a sandwich is like rain on your wedding day, not ironic, but unfortunate. I like a good bit of Multiseeded Bread especially filled with pickle and cheese. There seems to be some debate on if pickles are gluten-free and some are and some aren’t so please check before eating! 

The Bagel Chips are indeed crispy and delicious! I loved snacking on these and dipping and topping them with various things like cream cheese (not all brands are gluten-free), hummus (try Udi’s recipe), and pate! My little people and I devoured a whole box and tub of hummus for lunch one sunny afternoon. Super easy to add to any great picnic! 

Be sure to check out the official Udi’s website for more information on their products! They also have a great section of recipes including one for a gluten-free hummus! 

notes: In association with Udi’s, please see my contact/policy page above for more information. Please check with any branded or store bought ingredient to be sure it’s gluten-free. All brands are not created equal. 

This isn’t my first post for Udi’s check out my other posts: 

Happiness in the form of Udi's Gluten Free Food

Ancient Grain Crisp(y) Chicken

Chocolate Cupcakes

Update February 2017 - Udi's are no longer available in the UK, but can still be found in the USA! 

Key Lime Truffles

It is a known fact that I bake less in the summer. 

If I happen upon a cooler day I tend to bake a lot, as a way to make up for the days that it’s just way too hot to bake.

Therefore I tend to rely on easy no-bakes for the warmer days/months. 

For example these truffles.

I have made Oreo truffles more then once and am always on the look out for different sandwich cookies/biscuits to try out.

Stuart from Cakeyboi has made truffles using Jaffa Cakes so there are plenty of possibilities out there! 

I tend to keep to the sandwich cookies/biscuits only because I like the way the crunchy cookie almost melts into the cream cheese. Recently Fox’s released a Taste’s of America range and it included Key Lime Pie Crunch Creams. 

I thought they would make a great truffle! 

And they do. That’s a fact.

I wasn't sure if the lime flavor would be strong enough, but it was perfect. It’s sad because these biscuits are probably not going to be around long, as they are a limited edition. 

So, if you are interested in these you should make them soon. If you do please let me know! Here is how I made them…

Key Lime Pie Truffles

168g Fox’s Key Lime Pie Crunch Creams

100-150g full fat cream cheese

a couple handfuls of candy melts (color of your choice)

sprinkles

Crush the cookies/biscuits; make sure there are no big bits. Mix in 100grams cream cheese if you feel it needs a bit more add it in. I like mine a bit creamier, but you should be able to make them without the extra 50grams just depends on your taste. Roll about a tablespoon of the mixture into a ball and place on greaseproof paper on a plate that fits in your freezer. Place in the freezer over night or for a few hours until hardened.

When they have been in the freezer long enough melt the candy melts according to the instructions. Take them out of the freezer stab with a fork and gently rock back and forth in the melted candy melts, pull out carefully and sprinkle with sprinkles before smoothly taking it off the fork and placing in a fairy cake case.

Candy melts harden fast, so be sure to sprinkle right away. Leave at room temperature before eating as they will be really cold after being in the freezer and they just aren’t that nice cold.

notes: Check out my Oreo Truffles! Fox’s Biscuits do not sponsor this post. There is not a picture of the inside, because it is pretty boring and not as pretty as the inside of Oreo truffles. 

image from Fox's Biscuits

Homemade Roasted Peanut Butter & book review

The Ginger & White cookbook was published earlier this year it shares the recipes from a beloved coffee shop(s) in London.

It stresses the importance of good coffee not the milky nothing coffees in chain cafés. In fact it’s the first thing the authors and owners (Tonia George, Emma Scott, & Nicholas Scott) show you how to do before they even get to the amazing recipes in this book.

I am always looking for a good cup of coffee. It’s not just about the coffee though they cover everything you’d expect from a café. Breakfast & Brunch, Lunch, Sarnies, Baking, and Pantry bits & bobs.

Normally I would head straight to the baking section of any cookbook and I’m not going to lie it’s where I first looked. They have delicious looking scones, cakes (a few gluten-free), and loaf cakes, but it was the Sarnie section that I was drawn too!

With recipes for Goats’ curd & baby spinach on white stick with red onion marmalade, Pulled ham hock on potato soudough with roasted mustardy shallots, and Salt beef on sourdough with cucumber pickles & mustard mayo where else would you want to go to lunch? Heck these sandwiches would be good any time of the day!

Still to me the best sandwich in the world is a peanut butter and jelly sandwich. It’s the American child in me. So, when I saw they had a recipe for homemade Roasted Peanut Butter I knew I was in love.

I whizzed it up and enjoyed my childhood favorite with an adult twist. My friends’ grandmother makes all sorts of jams and she gave me a homemade apple plum jam that I used to make this sandwich!

Roasted Peanut Butter
from The Ginger & White Cookbook

500g unsalted peanuts, with skin

1 tsp sea salt

175ml groundnut oil

1 tbsp clear honey

1 tbsp demerara sugar

Preheat the oven to 180C/160Cfan/gas4. Take two glass jars straight out of the dishwasher and place them in the oven to dry while you roast your peanuts so they will be sterilized when you’re done making the peanut butter.

Place the peanuts in a large roasting tin and roast until golden, 35-45 minutes. Move them around about half way to insure even browning. The skin will peel off to revel a nice tan color underneath. Once they are a nice bronze color (plus the smell fills the kitchen) they are ready.

Place the peanuts, still in their skins, to a food processor or blender with the rest of the ingredients and blend until combined and a consistency you are happy with.

If it feels too thick add a little bit more oil, you want it to be paste like. You can add more honey or sugar to taste. Transfer it to your sterilized jars, seal tightly, and label with the date! Or spread some on toast right away and enjoy!!

notes: The Ginger & White cookbook was provided for my review. All opinions are my own for further information please my contact/policy page. This post was written for day 11 of Blog Every Day in May blogging challenge the topic was British Sandwich Week. #BEDM