Sandwich – Inspiration

Make Dad’s Day!

Stokes — Fri, 14 Jun 2019 14:28:10 +0000

Nothing says I love you Dad more than homemade sausage! So fire up the grill and make my Spicy & Herby Sausage recipe just in time for Father’s Day.

Home Made Spicy & Herby Sausages

Servings 12 portions

Author @priscilaskitchen

Ingredients

8 ft of large sausage casing
2 kg pork meat with some fat still on
6 cloves of minced garlic
3 green onions minced
1/2 cup fresh parsley chopped
2 tablespoons salt
1 teaspoon freshly ground black pepper
1 dried chili pepper
2 tablespoons cumin seeds
1 tablespoon ground paprika

Instructions

Soak the casing in cold water for about an hour to soften it and remove some of the salt in which it is packed and set aside.
You may use already ground pork but I highly recommend using a hand held meat grinder for optimal freshness. Cut the meat, fat on, into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a mortar, crush the cumin seeds, coarse salt, chili pepper & paprika until the cumin seeds are roughly halved and in pieces. In a large bowl, mix together the ground meat with the garlic, green onions, parsley and spices with a wooden spoon.
Tie a small knot in one end of the casing and fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds, and this keeps excess air from getting into the casings.
This next part is a two person job! Fill the meat grinder with the sausage mixture and push the stuffing through. Feed the stuffing gradually into the casing, the sausage casing will fill and inflate gradually. Coil the sausage as it fills until youʼve cased all of the meat. Be sure to keep about 4 inches of empty casing at the end and then slip it off the funnel, smoothing out any bumps carefully with your fingers. With your index & thumb, pinch and twist every 6 inches to create individual portions. Using a sharp knife, cut the casing where theyʼve been twisted.
Grill on low heat, 12 minutes on each side, or until brown and crisp at the edges. Enjoy served with your favourite sides or in a bun for a European style sandwich.
TIP: if you donʼt have sausage casing or for a quicker version, make patties with the meat and turn this recipe into sausage burgers!

Turn dinner into a party with cute table decor and a signature cocktail! Easy enough for the coolest dad yet sophisticated enough for Bond 007, the Bourbon aged Gin Old Fashioned is smooth & refreshing, making it the perfect summertime cocktail.

THE BOURBON GIN OLD FASHIONED

Ingredients

1.5 oz Distillery 1769 Bourbon Aged Gin
.5 tsp raw cane sugar
.5 oz freshly squeezed
a splash of carbonated water

Instructions

Pour the Gin & sugar in an old fashioned glass and give it a mix. Add two Ice cubes, the orange juice and a splash of carbonated water and stir again again, Garnish with an orange peel and basil. Enjoy!

Happy Father’s Day to all the dads out there!

Don’t forget to follow and tag @stokesstores and @priscilaskitchen

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Stokes — Thu, 09 May 2019 20:14:14 +0000

May 15 is National Chocolate Chip Day and what better way to celebrate than to make homemade chocolate chip cookie dough ice cream sandwiches?

This recipe starts with a delicious homemade ice cream made in the ice cream maker. There’s no boiling involved, all you need to do is blend all the ingredients together in a blender and pour it in the ice cream maker to churn.

The ice cream is made with high-fat coconut milk, peanut butter, dates and vanilla. That’s it!

While the ice cream is churning, you can prepare the cookie dough in the same blender (there’s no need to clean it) or in a food processor. The cookie dough is sweetened with dates and made with almond flour, more peanut butter, vanilla and of course, chocolate chips.

You can adjust this recipe by using other nut or seed butters, by using chocolate chunks instead of chips and by choosing anything from milk to unsweetened chocolate. Make it your own, have fun and enjoy some delicious chocolate chip cookie dough ice cream sandwiches.

Chocolate Chip Cookie Dough Ice Cream Sandwiches

Ingredients

Ice Cream:

1 can (14oz/400ml) full-fat coconut milk
3 tablespoons peanut butter
4 Medjool dates pitted
1 teaspoon vanilla extract

Chocolate Chip Cookie Dough:

2 cups almond flour
1 cup Medjool dates pitted
¼ cup peanut butter
¼ cup + 2 tablespoons water
¼ cup mini chocolate chips or chopped chocolate

Instructions

The night before, place the bowl of the ice cream maker in the freezer and freeze overnight.
When ready to make the ice cream, blend the coconut milk, peanut butter, dates and vanilla in a high-speed blender until smooth.
Turn the ice cream maker on and transfer the mixture into the machine. Churn for 25 minutes or until thick and creamy (it should be the texture of soft serve ice cream).
Meanwhile, prepare the cookie dough: In the same blender (there’s no need to clean it) or food processor, add the dates, peanut butter and water. Blend until creamy.
Transfer the date mixture into a medium bowl and stir in the almond flour and chocolate chips. The mixture will be slightly sticky.
Line a loaf pan with parchment paper. Press half the cookie dough mixture at the bottom of the pan. You can press it with a layer of parchment paper on top to avoid sticking. Spread the ice cream evenly on top. Place in the freezer for at least 1 hour.
Flatten the remaining cookie dough into a rectangle, then gently press it on top of the ice cream. Let freeze another 3-4 hours until completely firm.
Cut into 8-10 squares when ready and enjoy!

Notes

Don’t want to make ice cream sandwiches? You can serve this ice cream as a soft serve straight out of the ice cream maker or let it freeze a few hours until firm. You can replace the peanut butter with any other nut or seed butter. For a sweeter ice cream, add a touch of maple syrup to the mixture. You can use milk chocolate, dark chocolate or unsweetened chocolate in this recipe.

Follow @unsweetened.caroline for more tasty recipes like this one and don’t forget to tag @stokesstores in your photos!

Family Fun For Everyone!

Stokes — Thu, 07 Mar 2019 16:26:59 +0000

Schoolʼs out for a whole week, which means as parents, we need to keep the kiddos occupied! While vacations and outings are always fun, Iʼve always tried to use this time with my munchkin to get him involved in learning how to cook. Starting with some fun snacks and treats is a great way to get them interested in where their food comes from and the best part is that it keeps them occupied and feeds them at the end of it all… that’s what I call a two for one!

While youʼll still need to supervise them, here are a few tips to help the process go smoothly!

Get them installed properly. If your kiddos are still little, they might have a hard time seeing what’s going on at the kitchen counter, so either set them up at the kitchen table or get them a step ladder so they can be comfortable and at the ideal height.

Use kid-friendly tool, gadgets, and appliances*. This will let them feel involved and will ensure there arenʼt any unpleasant accidents!

Let them express their creativity. This is the perfect learning situation, so encourage them to taste, experiment and discover new ingredients and combinations.

Have fun!!! Other than enforcing safety rules… let loose and have fun, your kids will see how much you are enjoying this, and they will too. Together time is precious because before you know it theyʼll be out the door and off to college, so forget about the dishes, clean up later!

*NOTE: parental supervision is always recommended and suggested safety guidelines should always be followed.

Not sure what to make? Here are some delicious snacks to get you started!

Dehydrated Fruit and Veggie Chips

Store bought potato chips are tasty but not an ideal snack for growing kids. I absolutely love dehydrating my sonʼs favourite fruits and vegetables to make a crunchy snack. All you need is a mandolin / slicer and a dehydrator. A couple of tips…

Avoid dehydrating very fragrant ingredients with plain ones as their fragrance will be shared. EX: pineapple will taint zucchini (learned from experience!).

Have fun with seasoning combinations. My son loves a pinch of maple sugar on granny smith apples and paprika on zucchini slices.

Make a big batch because the process is quite labor intensive and you can always store the leftovers for another day!

Fruit Smoothie Pop

It can be minus 30 out and my son still asks for ice cream and popsicles. Prepare healthier versions of their favourite flavours in just a few minutes! All you need is a blender or food processor and popsicle molds. Hereʼs the recipe for our latest favourite flavour, Strawberry and coconut with fresh mint… yum!

Strawberry & Coconut with Fresh Mint Pops

Servings 8 popsicles

Ingredients

4 cups frozen strawberries
1 cup coconut milk
2 tbsp honey
5-6 mint leaves

Instructions

Add the frozen strawberries, coconut mild & honey in the food processor and pulse until the strawberries have broken up into small pieces. Blend on high for two minutes or until the texture is very smooth.
Add the mint and blend for 30-40 second or until the mint is chopped up and well incorporated.
Distribute the mixture into each popsicle mould and freeze over night.

Enjoy!

Panini Press Banana French Toast Sandwiches

This recipe is fun to prepare, takes minutes to cook and tastes just like banana bread!

Banana French Toast

Ingredients

Ripe banana 1 banana = 2 sandwiches
2 eggs
1 tbsp milk
1/2 tsp pure vanilla extract
butter
brown sugar
cinnamon
walnuts optional

Instructions

Arrange 4 slices of bread to face each other as you would while making a sandwich
Lightly butter the top side of each slice
Add thin slices of banana on one half and brown sugar & a sprinkle of cinnamon on the other and then sandwich together. OPTIONAL: If you are a fan of walnuts, add some crumbled walnuts over the banana slices before sandwiching together.
In a large bowl (make sure it's wide enough to fit the length of the slices) beat the two eggs with the milk & vanilla.
Preheat your panini press
Dip each sandwich in the egg mixture until well coated on all sides and then place on the hot panini grill.
Close the grill and cook for 5-6 minutes or until the grill marks are medium brown and the sandwich is crispy.

TIP: Brush the grill with butter or olive oil before adding the sandwiches for a crunchier texture.

Enjoy with a side of fresh fruit!

Don’t forget to share pictures of your recipes by tagging @stokesstores and @priscilaskitchen.

Chicken, Pesto and Swiss Panini Recipe

Stokes — Sat, 17 Sep 2016 02:00:44 +0000

Take your back to school lunches to the next level with this delicious chicken, pesto and swiss cheese panini recipe.

Ingredients

3 tablespoons of pesto
2 tablespoons of sundried tomatoes
2 slices of swiss cheese
1 chicken breast
1 ciabatta bread, sliced in half

Preparation

Salt and pepper the chicken breast and in your Remy Olivier fry pan, brown the chicken breast on both sides and cook through. Let the breast rest and slice the breast into 0.5inch pieces. Set aside.
On one half of the sliced ciabatta bread, spread the pesto.
Lay the cheese on the pesto.
Add the sliced chicken breast.
Finish with sundried tomatoes.
Place the other half of the ciabatta bread to finish the sandwich and butter both sides of the bread (you can also use the oil from the sundried tomatoes which adds a ton of flavour).
Press the panini in your Pizzaro Panini Grill.
Enjoy!

Crispy crunch sandwich

Stokes — Sat, 30 Jul 2016 02:43:04 +0000

Ingredients

2 tablespoons of light mayonnaise

1 tablespoon of minced shallots

2 teaspoons of Dijon mustard

1/2 teaspoon of minced fresh sage

8 slices of sourdough bread, toasted

3 medium heirloom tomatoes, each cut into quarters
8 bacon slices, cooked

1 cup arugula

Preparation

Combine first 4 ingredients in the Sagetra deep mixing bowl
Spread mayonnaise mixture evenly over 1 side of each toast slice. Top each of the 4 toast slices with 3 tomato slices, 2 bacon slices, and 1/4 cup arugula. Top with remaining 4 toast slices.
Enjoy!