Creating a post about the 'best ever' bacon sandwich may spark a debate. First, there is the age old argument about whether to toast the bread or not. You then run into the 'red sauce' or 'brown sauce' debate and I'm not even going to discuss back bacon or streaky. I am basically throwing the cat amongst the pigeons, ignoring all the rules and going totally off-piste with a short series of bacon sarnie recipes that I think are totally delicious.
OK, I'm just going to come straight out with it, in my opinion, a bacon sandwich needs to be in toasted bread with plenty of butter slathered over so that it melts and dribbles all round your fingers as you eat it. We used The Village Baking Co's epic sourdough bread for this sandwich, which made it even more delicious. Their large family-sized loaf has a wider profile and one sandwich is possibly big enough for two.
Let's face it, eating a bacon sandwich will not tick any health boxes, but every now and then, it's worth treating yourself so don't hold back, lay everything on good and thick.
Nasi Goreng might sound exotic, but foodies this is one of THE BEST dishes for using up all those random odds and ends lurking in the depths of your fridge - especially if you have some leftover cold rice too. The secret weapon here is kecap manis, it's a wonderfully sweet and savoury Indonesian soy sauce that tastes amazing, it's the perfect seasoning for the rice and brings all the flavours together perfectly.
There are times when a comforting bowl of pasta is all that's needed and I cook this regularly because it's so simple and tasty.It's almost a complete 'store cupboard' meal that you can throw together with minimal fuss. Fusilli pasta is my shape of choice for this dish, using a great quality pasta such as our Armando range, makes a noticeable difference.
In a Japanese ramen bar, the menu is divided into three main categories. This recipe is for a 'Shoyu' (soy) ramen - because soy is used to season the broth. The two other types are Miso ramen, which uses miso as the seasoning and Shio ramen that uses salt. Shoyu ramen is the most popular in Japan and there are loads of variations.
Well well, I appear to have cultivated a cinnamon bun habit...
..& I don’t mind one bit.
We now have a weekly rolling order of 4 cinnamon buns. Fairly often there's only two in the box when we get home though.. Love them with a cup of tea, & as the weather turns we’ve been warming them in the oven - upside down, so that they don’t give up their gooey goodness to the baking tray.