NATIONAL SANDWICH DAY TUESDAY NOVEMBER 3rd…

National Sandwich Day is Tuesday November 3rd and is dedicated to John Montagu, the fourth Earl of Sandwich, following the claim he was the innovator of it. The legend has it, during the year 1762, the earl commanded his cook to make a meal which wouldn’t interrupt his gambling and would require no cutlery either. The cook served 2 toast pieces containing sliced meat in the middle. It provided the earl with a free one hand to keep continuing his gambling game! During the great depression sandwich, its making felt in America and since it has been an all-time favorite food of Americans and most of the rest world alike.

The event provides the perfect opportunity for professional sandwich makers to share details of their businesses visa social media. Companies are encouraged to offer special deals and promotions related to special sandwiches that they offer and share details of their promotions on all media sites.

It is a great time to celebrate the mighty sandwich by creating special fillings and combinations to tempt hungry people and perhaps even organizing a sandwich party to help add a festive feel to the day.

Of course, anyone who has a love for sandwiches will want to make sure that they keep a keen eye out for deals and promotions on National Sandwich Day. Some well known companies that are set to join in the fun with special deals include Subway, McDonald’s, Quiznos and Firehouse Subs.

Photo by Valeria Boltneva on Pexels.com

NATIONAL CHEESE TOASTIE DAY TODAY 27th OCTOBER, 2020…

Today is National Cheese Toastie Day, ( I’m salivating just thinking about it).

Cheese toasties are undeniably one of the nation’s favourite comfort foods – delicious cheese wrapped in a blanket of crispy golden bread and cut into perfectly nostalgic triangles – nothing hits the spot quite like a cheese toastie.

Americans have their grilled cheese, the French have the Croque monsieur but Brits have the king of them all, the mighty cheese toastie! It’s claimed that people have been enjoying this dish in one way or another since Ancient Roman times and it’s brought comfort to many for generations before us, so it’s about time it got the recognition it deserves as we celebrate one of our finest dishes with its own dedicated National Cheese Toastie Day (27thOctober).

Each year, on 27th October, Yorkshire Creamery invite the nation to celebrate its love for the mighty cheese toastie. Dust off your toastie machine, dig out your grill pan or whip out your toastie bags and get ready to cook up the ultimate snack.

Whether you’re enjoying it with fan-favourite fillings such as cheddar, ham, tomato and chutney, dunking it in soup or dipping it in mustard, it’s time to give this age-old snack the recognition it deserves.

Yorkshire Creamery launch National Cheese Toastie Day to continue our promise to take a stand against bland and deliver great-tasting dairy products that ‘taste like they ought to’! So grab one of our delicious cheeses (Extra Mature Yorkshire Cheddar, Yorkshire Red and Double Yorkshire) and our rich and creamy Yorkshire Butter and let’s #ToastieTogether.

Pineapple Upside Down Cake — Lucy’s Friendly Foods

I’m delighted that the Great British Bake Off is back on – not only is it light and frothy viewing (just what we need these days) but it also gives lots of new inspiration for bakes, as well as the pressure to keep up. I’ve got into a phase of having masses of recipes but […]

Pineapple Upside Down Cake — Lucy’s Friendly Foods

BAKING SUBSCRIPTION OF THE MONTH…

What is there to not like about a subscription? It’s like a magazine subscription and lots more. You start counting down the days to your next arrival and baking subscriptions are right at the top of the list.

Subscription boxes from Bakedin have two completely unique subscription boxes, the baking club and the bread baking club. Each month, they deliver a unique baking kit with a recipe exclusively developed in-house and posted through your letterbox. Like their famous baking kits, it contains all of the dry ingredients you’ll need, an easy to follow recipe card and some handy extras!

You still get the joy of baking from scratch, just with no food waste, a great taste and something new to impress your friends and family with each month.

This is how it works…

CHOOSE YOUR PLAN

Pick whether you would like to pay monthly, quarterly, every 6 months or yearly. Your first box will be delivered around the middle of the month following the month you’ve subscribed in. These are auto-renewing plans with no tie in, so you can cancel at any time!

GET YOUR BOX

Our kits contain all the dry ingredients, an easy to follow recipe card and some handy extras like the baking paper. All our flour is local to Bakedin HQ in Hampshire.

BAKE & ENJOY

Add a few fresh ingredients, follow the step-by-step recipe card and enjoy the bread baking experience with a little less fuss and no waste!

GIVING AS A GIFT

Our Bread Baking Club gift subscriptions are the perfect gift for any bread baking lover. We offer 3 gift subscriptions to the club: 3, 6 and 12 month options. We send out the first box immediately along with a gift certificate and unique code for the recipient to activate the remaining boxes.

They start from £10.99 a box monthly to £7.50 a box for a 12 month subscription.

Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache — Gemma’s Bigger Bolder Baking

Everyone needs a go-to favorite cake recipe that never fails to blow away friends and family. That doesn’t mean you need to spend hours and hours perfecting some five-tiered art piece that would be on a baking competition show. For me, it means my master recipes: Best-Ever Vanilla Cake, Best-Ever Carrot Cake, and the Best-Ever […]

Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache — Gemma’s Bigger Bolder Baking

VINTAGE GOOD HOUSEKEEPING BOOKS…

Before 1800, housekeeping books tended to be handwritten collections of recipes and instructions tried and tested by the household cook. By the 1850’s they were developed into books for ‘adult women’, in particular for your brides who were setting up home.

They were intended as work manuals, they were without lavish photography or even set in fine bindings but if you can get hold of one from a book shop they will amaze you. They tell us about the lives of the women in the past from where you can see social change and the disappearance of domestic servants.

Mrs. Breton’s Book of Household Management, which was published in 1861 was a huge success and sold 60,000 copies in its first year and two million by 1868. Of course with no television at that time these books were inspirational.

By the time Helen Simpson wrote ‘The Happy Housewife’ in 1934 modern appliances were starting to pop up everywhere, not only helping with the housework but also removing the servants of that time.

In ‘Keeping House’ with Elizabeth Craig (Collins 1936) she said ‘ I have no use for elaborately decorated or furnished homes or for elaborate meals. The simpler the home, the simpler the housekeeping.

Some of these vintage home books can now fetch a lot of money at auction. A book published in 1687 ‘The Accomplished Ladies Rich Closit of Rarities’, by John Shirley sold at Sotheby’s for £1,625. So, if your great aunt or grandma is still alive and has some old cookery books make sure they don’t end up at the tip.

Even the National Trust ‘Manual of Housekeeping of 2006’ sold 10,000 copies in 2006 !!!!!!!

TURMERIC & ORANGE FRUIT LOAF CAKE RECIPE…

2 x Turmeric, with Orange & Star Anise teabags (Twinings, or one of your choice)
225g dried Fruit ( like raisins, sultanas etc)
225g self-raising flour
1 orange (grated)
2 large eggs (beaten)
150g light brown sugar (reserve 50g for sprinkling on top of cake)

Put two teabags in a cup or mug and fill with boiling water ( ¾ full if in a mug)
Put dried fruit into a large bowl, add the grated orange then pour over the tea and leave to soak overnight or for 2-3 hours
Preheat oven to 180°C/160°fan/gas 4
Grease or line a 2lb loaf tin
Add the brown sugar to the beaten eggs and whisk lightly
Add the eggs and flour to the bowl of fruit and fold in completely until it represents a dough-like consistency
Spoon mixture into the lined tin and sprinkle the remaining brown sugar on the top
Bake for 40-50 mins in the middle of the oven
Test by poking a skewer into the middle of the cake. If it comes out clean it’s cooked, if not give it a few more minutes
Remove from the oven and leave to stand for 5 mins
Remove from loaf tin and leave to cool on a wire rack

11 TIPS ON USING EGGS IN YOUR BAKING…

1. If you add a beaten egg slowly to your batter mix it prevents the batter from becoming too stiff.

2. Always use eggs at room temperature when baking with them.

3. Eggs will whip more easily if left for 10 minutes in cold water before breaking.

4. Place the egg in a bowl of water, if it sinks and lies on its side, it’s fresh. If it sinks and stands large-end up, it’s on the turn so use within a couple of days. If it floats, bin it, as it’s gone off.

5. If you weigh four whole eggs in their shells, then whatever the weight is, that’s how much each of flour, sugar and butter you should add. This will ensure an delicious cake every time.

6. If you’re making soft meringue for a pie topping, say, for our Classic Lemon Meringue Pie, add a teaspoon of cornflour to your sugar. It’ll aid in absorbing any extra water the sugar will attract.

7. To make sure the essence you use adds flavour to the whole cake, mix it into the egg before adding the egg to the mixture.

8. Eggs will stay fresher longer if you store them pointed end down.

9. If you forgot to get your eggs out for baking then just pop them into a bowl and cover with hot water. Take them out after a couple of minutes and use for baking as normal.

10. To separate eggs for baking, tap the shell against the side of a mixing bowl to crack, then break open, letting the white run out into the bowl and holding the yolk in one half of shell. Tip the yolk backwards and forwards from shell to shell to let all the white run into the bowl.

11. When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions. If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.