#sourdough bagel experiment

[grubloved]

[lebanesetoaster]

hi hello and welcome to sourdough bagel post part 2. to recap my last post: it's half the recipe, so it's a tiny baby ball of bagel dough, but it did grow!

look how much she grew since last night!! (the photos aren't quite framed the same lol use my hand for reference)

the dough is weird and stubborn. i divided it into four and tried to make them into balls, but I could never entirely shake this triangle shape from when I cut them 😂 but! here they are, bagel shaped!

and then i let them rise, and they indeed rose (shout out to little bird for doing her thing) see how puffy they are compared to the last photo?

and then I boiled them, two minutes on each side, it's interesting to see the two boiled ones next to the two that hadn't gone in yet

i everythinged them as god intended

and then put them in the oven at 425 (218) and checked them at exactly 25 minutes and realized maybe I should have checked them sooner

they're a little darker than I would have liked, but GOD DAMN THEY'RE AMAZING, they're just pre-toasted lol

the recipe said 25-28 minutes and things aren't typically done in my oven till the later end of a window like that. lesson learned lol

i do wonder if I should have let them cool a bit more after boiling before baking them. recipe said to wait till they were cool enough to handle to add toppings before baking, and they were still pretty hot when I did that. i'll def be making bagels again and hopefully improving on the next batch!

[fallout-lou-begas]

the thing is that while i agree wholeheartedly with brian david gilbert's principles of the perfect breakfast sandwich (simplicity and symbiosis), and his execution on his recipe is technically excellent, I disagree with so much of his ingredient selection. his breakfast of choice is essentially a breakfast sausage smashburger with bacon and egg, right down to american cheese and ketchup and being served on a hamburger bun. i can't help but feel like if i wanted a breakfast burger, i would simply prefer a full-on breakfast burger. to me, the best breakfast sandwich is distinctly burger un-like, and is best served on a baguette, sourdough, or especially a bagel. i can't help but feel like his particularly heavy breakfast sandwich would be better served on either brioche or a kaiser roll, for example. but again, i cannot deny his execution as a chef, and smashburger-style sausage patties do sound quite delicious on their own, though i think sausage and bacon together on a breakfast sandwich actually betrays his own symbiosis principle (too much meat!). and for the record my own breakfast sandwich of choice is eggs scrambled in a little bit of sour cream with bacon and Tapatio hot sauce, served either on lightly toasted sourdough with mild cheddar cheese (the only use case for non-sharp cheddar in my experience) or on a toasted everything bagel with cream cheese (which I have been getting into lately due to being relatively easier to prepare).

[copperbadge]

Your latest bread success made me wonder if you've tried or had much luck making gluten free bread? I'm so tired of most commercially available options, they all seem to dissolve instantly. Awful for burgers or anything with sauce. I miss sourdough.

I'm afraid I haven't done much work with gluten-free baking; the problem is the gluten tax. As I'm sure you know, gluten-free anything, even just ingredients, are more expensive, and the process of baking is more labor intensive and time-consuming for a product that isn't the same. Even the best gluten-free bread, lacking gluten, is lacking one of the defining characteristics of the thing it's emulating.

Since I can eat gluten and am not regularly responsible for feeding anyone who can't, there's no real motivation to do it. I try to always have gluten-free options when I'm hosting, but that's usually stuff like crudite and dip, charcuterie, or fruit -- things that can also avoid other allergens, and depending on the item be eaten by vegetarians or vegans.

Now, all that said, I can recommend King Arthur's Cup For Cup GF flour for baking; it makes the process fairly smooth and the final product seems pretty sturdy, although admittedly the flour is about twice the price of their normal bread flour per pound. I haven't encountered Bob's Red Mill GF flour in a while, but partly that's because when we stopped using them they hadn't really reformulated in a few decades and their GF flour was pretty coarse, and sometimes made from beans my family members couldn't tolerate. They may have advanced since, this was like 10-15 years ago at least.

The King Arthur website has a variety of GF baking recipes as well as mixes and I do have some experience making their GF bagels, which are pretty good, although I think they're actually better if you halve the size (easier to manage, easier to store, since they really need to be kept cold, preferably frozen, and eaten warmed). I baked those regularly for a while for a colleague's kid who was allergic to wheat, and they weren't much more work than baking regular bagels, just required more delicate handling pre-bake.

I realize this is basic and you've probably tried it, but just in case, any GF product you're going to be saucing (as you say, like burgers), you might try griddling first -- little scrape of butter, toss it in a hot pan for a few minutes. In regular bread it helps to both create a flat barrier so the sauce doesn't sink into the bread, and it also dries it out a little so that it can take more moisture to begin with. This is theoretical though, I've never done it with GF buns. I do know that generally King Arthur recommends toasting GF products baked with its recipes.

Readers, feel free to chime in with recommendations! Remember to reply in comments or reblogs, as I don't post asks sent in response to other asks.

[rosanna-writer]

Good morning my darling dearest, I am really hungry right now so I have an important question. What are the ACOTAR characters ordering at the bagel shop?

Hello my love, if you want only Very Correct Bagel Opinions, you've come to the right place. I'm going to break this up for readability because I have a lot say <3

The IC:

Feyre - will eat literally anything, no definitive bagel order

Rhysand - any type as long as they can be described as "artisanal"

Amren - the bagel shop keeps some blood in the back for her

Mor - unfortunately, she has terrible taste and goes for blueberry :/

Cassian - scooped bagels because he's got issues re:carbs he needs to work out with a therapist

Azriel - whatever day old bagels are on sale because that's all the sadboi thinks he deserves

The Valkyries:

Nesta - garlic bagel, she's a woman of taste

Gwyn - her only experience with bagels is the crappy ones that get ordered for academic lectures in the library 😔

Emerie - warrior cottagecore queen, bakes her own

The Band of Exiles:

Lucien - asiago cheese, but like Rhys, prefers them "artisanal"

Jurian - something a bit out there, like pumpernickel or egg bagels, he's a weird dude

Vassa - idk she gives sesame seed energy

Misc:

Elain - she's in her sourdough era!

The Suriel - knows everything, therefore the only choice is an everything bagel #maximalism

Bryaxis - unclear, did not get a chance to try a bagel before being released from the library basement and is now missing so who knows?

Alis - salt bagel maybe?

Clotho - splits the poppyseed bagels with Merrill when the priestesses have brunch events

Ressina - thinks rainbow bagels are a thing (they're not) because she lives in the Rainbow. is confused when the bagel shop tells her they don't carry them

Balthazar - keeps track of whatever Feyre gets and just goes with that because he lives in perpetual fear of incurring the wrath of Feyre Cursebreaker

Eris - he's lowkey evil so pumpkin spice. this man has problems, ok? he eats pumpkin spice bagels and you cannot fix him

[beardedmrbean]

A Canadian TikTok creator whose viral cucumber salad recipes have received millions of views and shares is being blamed for a shortage of the vegetable in Iceland, the BBC reported. 

TikTok creator Logan Moffitt, who shares videos with his 6 million followers under the username "@LogagM," started making cucumber salad content in July. 

He told Fox News Digital he suspects his videos are popular because they're "super-simple, easy-to-follow and fast recipes," he said via email. 

WOMAN MAKES SOURDOUGH BREAD MID-FLIGHT IN VIRAL TIKTOK VIDEO: SEE IT

His recipes mainly follow the same basic steps. Moffitt holds a cucumber to the camera and says, "Sometimes you need to eat an entire cucumber. Let me show you the best way to do it." He then slices the cucumber into a deli container, using a mandoline slicer. 

In some videos, Moffitt references the "demure" TikTok trend and reminds viewers to "be mindful" of their mandolines. 

Moffitt, who is in his 20s, then inserts various ingredients into the deli container before closing it and shaking it. The videos end with him taking a bite of his salad. 

Moffitt told Fox News Digital he'd been making cucumber salads for a while, but "just recently started posting them" in an attempt to experiment with different types of content.

They're seasonal, too, as summer is "the perfect time to have some cucumber salad," he noted. 

While many of his cucumber salad variations are inspired by Asian foods, Moffitt said he's been inspired to transform other foods into salads, too. 

"I usually think of ideas for the salads from pre-existing food: jalapeño popper cucumbers, chipotle cucumbers, sushi cucumbers," he said. 

His favorite, he added, is the "salmon cream cheese" cucumber. 

One variation of that recipe has received more than 32 million views on TikTok in the month since it was posted.

Rather than use specific recipes and ingredient amounts, Moffitt relies on his cooking experience to craft his salads. 

"I think through a lot of practice and time spent in the kitchen you grow to learn what quantities are important for your own taste," he said.

He said that he "cooked dinner every day for my family and watched a lot of YouTube chefs throughout my childhood." 

For Moffitt, "focusing on your taste, rather than an exact recipe, makes cooking super fun." 

Said one TikTok user in response to Moffitt's "salmon bagel cucumber" recipe, "You've somehow romanticized cucumbers and I love that for you."

"I don't even like cucumbers but still find myself watching the whole video every time," said another TikTok user.

The popular recipes are partly to blame for a shortage of cucumbers in Iceland, the BBC reported in late August. 

The Horticulturists' Sales Company (SFG), Iceland's farmers' association, told the BBC that there were shortages of the vegetable and that farmers "have been unable to keep up with spiraling demand" for cucumbers. 

One Icelandic supermarket chain told the BBC that cucumber sales had doubled since the salad recipes became popular. 

The sales of other ingredients used in Moffitt's recipes, including sesame oil and chili oil, have also increased, the BBC reported. 

The cucumber shortages in Iceland should resolve themselves before too long, the BBC also noted.

Kristín Linda Sveinsdóttir, who works in marketing for the SFG, told the BBC that the viral cucumber salad trend came at the same time that many farmers are not producing large amounts of cucumbers. 

"Everything is happening at the same time," Sveinsdóttir told the BBC. "This is the first time we have experienced something like this." 

There likely would not have been a shortage had the cucumber salad TikTok recipes gained popularity earlier in the summer, Sveinsdóttir told the BBC. 

Moffitt himself posted about the shortages in an Aug. 26 TikTok video.

"A lot of you guys have been asking me how many cucumbers I buy in a week, so let's count them out," he said in a video captioned, "Cucumber haul!"

In the video, Moffitt revealed that he had purchased 17 cucumbers that week.

"Seventeen cucumbers," he said, holding the vegetables.

"This is why there's no cucumbers left in Iceland. I bought them all," he joked. ____________

that's a good way to get people to eat their veggies, now if they can get enough cukes to them to keep the salads going.

[pepperedpaprikash]

one of my new year’s resolutions was to experiment w more recipes at home! my partner & i eat home cooked meals almost every day & i think we could use a little more variety in our options.

here’s what i’ve made in the last couple weeks:

✶ gnocchi — all you need are the yellowest yukon potatoes you can find, flour, one egg & some elbow grease. served w my homemade vodka sauce & spinach!

✶ tinned fish charcuterie — king oscar tinned mackerel is really good! served on sourdough w homemade guac & sautéed cherry tomatoes

✶ paneer — literally just boiled milk & some lemon juice. i added green onion & some spices for taste. great crumbled on a sesame bagel :)

✶ i’m trying different jam/jelly techniques……i bought a book on jelly making at the thrift over a year ago & never gave it more than a preliminary look-through. so far i’ve tried a fig jam (way too sweet) & a tomatillo jam (pretty good!)

✶ i’ve gotten really into tofu — the most delicious cooking prep i’ve managed involved chopping the block into small cubes, then over medium heat adding soy sauce, lemon juice, vegetable stock, & just a little tomato paste, plus seasonings. allow the mixture to reduce, then continue adding ingredients to taste, or until tofu is golden brown on every side. served w sushi rice, spinach, green onion, sesame seeds.

& now i’m looking into starting a sourdough culture :)

[breadmakerforglutenfreebread]

Frequently Asked Questions About Bread Machines

In recent years, bread machines have become increasingly popular among home bakers. These small kitchen appliances make it easy to bake fresh, homemade bread without all the time and effort of traditional methods. But with this rise in popularity comes a rise in questions from those who are new to using bread machines. In this post, we will address some of the most frequently asked questions about bread machines to help you become a more informed and confident baker.

What exactly is a bread machine?

A bread machine, also known as a bread maker, is an electric kitchen appliance designed specifically for making bread. It typically consists of a mixing bowl, kneading paddle(s), and heating element. The user adds the ingredients into the bread pan, selects the desired settings, and the machine takes care of the mixing, kneading, rising, and baking process.

Our socials: 

https://www.facebook.com/bestbreadmakerforglutenfreebread/

https://twitter.com/bestglutenbread

https://www.pinterest.com/breadmakerforglutenfreebread/

https://www.youtube.com/@bestglutenbreadmaker

https://www.tiktok.com/@breadmakerforgluten

Can I use a bread machine to make other types of baked goods?

While its primary purpose is for making bread, many modern bread machines come equipped with settings for making dough or even jam. This allows you to easily make homemade pizza dough, rolls, bagels, and more. Some machines even have a gluten-free setting for those with dietary restrictions.

Is it worth investing in a bread machine?

This is a common question among those new to using bread machines. The answer really depends on your personal preferences and baking habits. If you enjoy making fresh, homemade bread but don't have the time or energy to do it by hand, then a bread machine is definitely worth the investment. It also allows you to control the ingredients and customize your bread to suit your taste.

Can I use regular flour in a bread machine?

Yes, you can use all-purpose or bread flour in a bread machine. However, it's important to note that different types of flour have different protein contents which affect how the dough rises and the texture of the final product. Bread flour typically has a higher protein content and is better for making bread in a bread machine, but all-purpose flour can also be used with good results.

Do I have to use yeast in a bread machine?

Yes, yeast is an essential ingredient in making bread. It's what causes the dough to rise and gives bread its airy texture. Most bread machines come with a recipe book that includes instructions on how to use yeast, so even if you've never used it before, the machine will guide you through the process.

How long does it take to make bread in a bread machine?

The time varies depending on the type of bread you are making, but most recipes take anywhere from 2-4 hours. Some machines also have a delay timer option, allowing you to set it up in the evening and wake up to fresh bread in the morning. It's important to note that the overall time includes rising and baking, so you don't have to actively be involved in every step.

Do I need any special ingredients for making bread in a bread machine?

No, most bread machine recipes use common pantry staples such as flour, yeast, sugar, and salt. Some recipes may call for additional ingredients like milk or butter, but these can easily be substituted with dairy-free options if needed.

Can I make different sizes and types of bread in a bread machine?

Most bread machines come with multiple size options to choose from. You can typically make a 1-pound, 1.5-pound, or  2-pound loaf depending on your needs. You can also experiment with different types of bread, such as whole wheat, sourdough, or even cinnamon raisin. The possibilities are endless!

Conclusion

Using a bread machine may seem intimidating at first, but with the right information and practice, it can become a valuable tool in your kitchen. We hope this post helped answer some of your burning questions about bread machines.

[grubloved]

crumbshot 🥹🥹🥹

[fourohfourlifenotfound]

Okay here's my

2024 Goals

Hooray!!

Explore [City I'm living in for the next 4 months]

Write + post "damn, baby, you've got me good" (series of klance 5+1 fics I've been working on)

Tat (lacemaking tecnique) a necklace

Do more sourdough (pancakes, bagels, pretzels)

Finish my temperature blanket

Bind more of "The Blonde Collection" (my project to bind my favorite works by leblonde)

Write (at least part of) "it takes three to play catan" (working title for my giant Keith/Lance/Hunk fic)

Organize something

Read 75 books

Curate a more positive internet experience

[abookishdreamer]

Character Intro: Hecaterus (Kingdom of Ichor)

Nicknames- The Many-Handed Titan by the people of Olympius

Father by Ktesios & Hestia

Pop by Adranos

Grandpa by his grandchildren

Age- 67 (immortal)

Location- Corinth, Olympius

Personality- He's stubborn, grounded, and loves working with his hands. He cherises the time he has to himself & with family. He's married.

He has the standard abilities of a god. As the Titan god of manual labor (and hands) his other powers/abilities include enhanced craftsmanship, supertasking, being able to shapeshift into ancient & modern labor tools, being exceptionally skilled in the use of melee weapons, and hand manipulation.

Hecaterus is married to Anchiale (Titaness of fire). They have three children- two sons, Ktesios (god of the household) & Adranos (god of fire) and a daughter Hestia (goddess of the hearth). Other members of the immediate family include his daughter-in-law Soteria (goddess of safety) & his granddaughters Eleos (Ellie) (goddess of mercy, pity, & compassion) and Eulabeia (goddess of caution).

He and his wife live in the state of Corinth on their 100 acre farmland. Spaces solely meant for him includes a small tabacco field, a workshop in the barn, & a basement that doubles as a kiln.

Even though Hecaterus enjoys the company of his many farm animals (sheep, horses, goats, chickens, lambs, cows, & pigs) with the latest addition being an old scruffy sheepdog named Gasket, none of them come close to his animal companion- a dragon named Arrowwing. He's a swift beast of amber and dark copper colored scales, dark green wings with brown horns, claws, & crests. He and his wife's dragon are even a mated pair!

A recent clutch of eggs Cinder recently laid are kept safe and warm in the kiln.

Arrowwing is Hecaterus' mode of transportation when traveling great distances.

He loves his wife's whole wheat peanut butter pancakes (which he tops with dark chocolate maple syrup). He also likes scrambled eggs added with mushrooms, spinach, & red onions as well as buttered sourdough bagels. A recent favorite has been the Earthly Harvest raisin crunch cereal.

A go-to drink for him is dark roast coffee. He also likes earl grey tea, water, black tea, ginger ale, beer, and red wine.

He keeps a basic flip phone as opposed to the latest touch screen smartphone as a way of communication.

Among Hecaterus' prized possesions (like his simple bronze & copper shield dating back to the Titanomachy) is his simple dark mahogany wood sailboat he built himself. He and his family jokingly nickname it "The Reliable."

He mainly prefers speaking in Old Greek, even teaching his granddaughters "the old tongue." He's also fluent in GSL (Greek Sign Language).

The ghost of the Titanomachy still haunts him to this day, mainly the dark deranged eyes of Kronos. While his wife fought on the side of Zeus & the Olympians, Hecaterus didn't want to pledge allegiance to any cause.

Nothing else is more important to him than family. Though he loves his kids equally, Hecaterus finds himself closer to his eldest son Ktesios. They annually take hunting trips together. He's fiercely protective of his wife, daughter, granddaughters, and daughter-in-law. Hecaterus appreciates when Soteria trims his hair & beard as well as her delicious pot roast. He doesn't mind knitting or visiting a bookstore with Eulabeia or watching melodramatic teen dramas on TV with Ellie. Riding on dragonback is a great bonding experience for him and his youngest son!

In Corinth, he has recently opened up a school for deaf & hard-of-hearing people.

He considers smoking cigarettes & cigars to be his greatest vice.

A guilty pleasure for him are olympian sized onion rings from Olympic Chef.

In the pantheon Hecaterus is friends with the hecatoncheires (Cottus, Briareus, & Gyges), Geras (god of old age), Iapetus (Titan god of mortality, pain, & death), the blacksmithing cyclopes (Arges, Brontes, & Steropes), Eubouleus (god of the swine & ploughing), Logos (god of stories), Kydoimos (god of uproar & battlefield confusion), Cyamites (god of beans), and Gaia (goddess of the earth).

He dislikes Zeus (god of the sky, thunder, & lightning) but admires the tenacity of his son Hephaestus (god of the forge).

Hecaterus mentored Ponos (god of hard labor & toil).

His favorite desserts include his daughter's dark chocolate fudge brownies and his wife's red velvet cake.

Hecaterus is excited about an upcoming camping trip he's going on with Eulabeia. It's a family tradition, seeing how he went on one with Ellie when she was a little girl.

A favorite frozen treat is pomegranate sorbet.

His all time favorite meal is spanokopita along with lamb & cabbage soup.

In his free time Hecaterus enjoys spending time with family, reading, pottery, sculpting, glassblowing, ceramics, lava surfing, fishing, archery, bowling, hunting, and mountain climbing.

"The most honest and bare work is manual labor."

[saucymincks]

I make bagels for a living and today I made the most spectacularly disastrous dough, I can't stop thinking about it.

We do sourdough at our place, so each batch starts with levain, oil, and water. Squishy and liquidy and slimy, oh my.

Today at 4:00 AM, I clocked in and was informed I'd be making the dough - an unusual amount for a Wednesday for the last few months, but school in back in session and a local college buys our stuff wholesale, so our numbers jumped a LOT this week. First batch went great, nothing out of the ordinary.

Batch 2, however?

Okay, how do I describe what I saw when I lifted the mixer? It was...you know those fish that blob out when you lift them out of the water too fast? We literally call them "blobfish" in English?

Which is not really what you want in a sourdough.

So my manager and I problem solved a bit (well, she did. I panicked and wondered if I could just lock myself in the walk-in and call it a day). We added some more flour and gave it another quick mix, and we decided to put it in the fridge a little early and shape it last. Worth a shot. I PRAYED I hadn't just fucked over our numbers on our first big shaping day in a while.

Batches 1, 3, and 4 were totally fine. No issues at all apart from being on the warmer side, but the bagels were looking good and the tension was decent. We saved batch 2 for last in hopes it would firm up enough for us to work with it. I opened the bin, turned it over onto the table, and it just...

Sticky jello. That's all I can think of. It was jello but GOOEY. Remember being a little kid and putting Elmer's glue all over your hands? Tacky like that, but just...worse. I literally don't know how else to describe it. It felt like an incorrect experience to be having, as part of being human.

We tried to shape a few bagels just to see if there was any hope. Spoiler: of course there fucking wasn't. I just stared at it as it blooped over the side of the metal table like a Dali clock. It was looking at me like "see, this is what you get for acting like hot shit at 4:00 AM. Stomping in here with your little beanie on, thinking you're Marcus from The Bear. This is what you get."

In the end we decided to just add some more onto the next couple of days to make up for it and pull from other orders we had proofing. It sucks, I felt awful, but my coworkers are seriously the kindest people ever and gave me a ton of reassurance, which I appreciate greatly. It's nice to work somewhere that doesn't make a genuinely huge fuck-up feel like the end of the world. Wild that it's a relatively unique experience in this country, we should maybe do something about that? Anyway.

I just cannot stop thinking of that big ol' blump of dough taunting me like that. That image is gonna stay with me for a while.

[justanotherbookwyrm]

I made bagels

It took 5 hours. They were great.

Today we are making an experiment. We are beginners at sourdough. Experiment is recipe w/ levain vs recipe w/ levain + extra. yeast.

What people think baking bread is like: You’re wearing a cute apron in a kitchen straight out of a Ghibli film. It’s warm and sunny and you’re drinking tea while the dough proofs. There’s freshly picked wildflowers, herbs, and a bundle of homemade cheese on the table. Everything is beautiful and nothing hurts.

What baking bread is actually like:

[calliekarlay]

25 Sandwich Recipes You’ll Want to Try Right Now

Whether you're looking for a quick breakfast, a satisfying lunch, or a comforting dinner, sandwiches are a go-to solution. They’re simple to make, endlessly customisable, and can be as indulgent or as healthy as you need. In this article, we’ve rounded up 25 delicious sandwich recipes for all tastes and occasions.

1. Classic Grilled Cheese

The ultimate comfort sandwich. Use sourdough bread and sharp cheddar for a crispy, melty result.

2. Hummus & Veggie Wrap

Wholemeal tortilla filled with hummus, lettuce, cucumber, and grated carrot — light, fresh, and plant-based.

3. Tuna Salad Sandwich

Creamy tuna with a hint of lemon and diced celery, served on wholegrain bread with baby spinach.

4. BBQ Pulled Chicken Sandwich

Tender shredded chicken tossed in BBQ sauce, topped with coleslaw on a brioche bun.

5. BLT (Bacon, Lettuce & Tomato)

Crispy bacon layered with fresh lettuce and tomato, with mayo on toasted white bread.

6. Avocado Egg Sandwich

Mashed avocado, soft-boiled egg, rocket, and chilli flakes on toasted rye bread.

7. Falafel Pita

Stuff pita pockets with falafel, tahini, shredded cabbage, and pickled onions for a Middle Eastern twist.

8. Roast Beef & Horseradish

Thin slices of roast beef with horseradish cream, rocket, and red onion on seeded bread.

9. Mozzarella & Tomato Panini

A Caprese-style sandwich with mozzarella, tomato, basil, and a drizzle of olive oil grilled to perfection.

10. Breakfast Bagel

Scrambled eggs, turkey bacon, cheddar cheese, and avocado on a toasted bagel.

11. Chicken Caesar Wrap

Grilled chicken, romaine lettuce, Caesar dressing, and grated parmesan in a tortilla wrap.

12. Chickpea Salad Sandwich

Mashed chickpeas with Greek yoghurt, mustard, celery, and herbs on multigrain bread.

13. Peanut Butter & Banana

Nutritious and nostalgic — great for kids and grown-ups alike. Try adding a drizzle of honey.

14. Turkey & Cranberry

A festive favourite — roast turkey breast, cranberry sauce, and stuffing on thick white bread.

15. Cucumber & Cream Cheese

Light and refreshing, with herbed cream cheese and thin cucumber slices — great for tea time.

16. Sweet Potato & Black Bean Wrap

Mashed sweet potato, seasoned black beans, and fresh coriander in a wholewheat tortilla.

17. Shrimp Po’ Boy

Southern-style sandwich with crispy shrimp, lettuce, tomato, and spicy mayo on a baguette.

18. Almond Butter & Apple Sandwich

Crunchy apple slices and almond butter between slices of cinnamon-raisin bread.

19. Portobello Mushroom Melt

Grilled portobello, Swiss cheese, sautéed onions, and spinach in a grilled panini.

20. Egg Salad Sandwich

A creamy egg mix seasoned with paprika and mustard, served on soft sandwich bread.

21. Nutella & Strawberry

For a sweet snack — Nutella spread with sliced strawberries on brioche.

22. Pesto Chicken Sandwich

Grilled chicken breast, pesto sauce, and mozzarella in a toasted ciabatta roll.

23. Halloumi & Red Pepper

Grilled halloumi, roasted peppers, and rocket with garlic mayo in flatbread.

24. Vegan Tofu Sandwich

Marinated tofu slices, lettuce, vegan mayo, and pickled cucumber on seeded bread.

25. Banh Mi (Vietnamese Sandwich)

Pickled veg, grilled meat or tofu, coriander, and chilli on a crusty baguette with sriracha mayo.

Sandwich-Making Tips

Use fresh bread – good bread is the foundation of a great sandwich.

Layer smartly – spread sauces evenly and layer wet ingredients away from the bread to prevent sogginess.

Add texture – include something crunchy (lettuce, cucumber) and something creamy (hummus, cheese).

Get creative – sandwiches are an opportunity to experiment with flavours, cultures, and colours.

Final Thoughts

Sandwiches are incredibly versatile — from simple snacks to gourmet meals. Whether you’re cooking for one or feeding a crowd, these sandwich recipes offer plenty of inspiration. Ready to upgrade your sandwich game?

Browse more easy meal ideas and creative food inspiration at Food V Love!

[caviarheritage9]

Creative Ways to Add Caviar to Everyday Dishes

Caviar is often thought of as the crown jewel of luxury dining—delicate, expensive, and reserved for grand celebrations or high-end parties. But what if this exquisite ingredient could be part of your everyday meals? Surprisingly, it can. With the right balance of creativity and simplicity, caviar can elevate even the most humble dish into something remarkable.

You don’t need a formal occasion or a five-star setting to enjoy it. With just a few thoughtful pairings and presentation tweaks, you can bring this elegant ingredient into your home kitchen in ways that are both practical and indulgent.

Let’s explore how you can incorporate caviar into everyday meals without making them feel overly fussy or out of place.

1. Breakfast With a Touch of Elegance

Starting your day with caviar might sound extravagant, but it can be done in a surprisingly subtle way. The goal is to complement—not overpower—your usual breakfast staples.

One of the simplest yet most satisfying pairings is soft scrambled eggs with a spoonful of caviar on top. The creamy, buttery texture of eggs blends perfectly with the salty burst of flavor from the roe. Serve it on toasted sourdough or a warm croissant to add a little crunch.

Another breakfast idea is to layer it over avocado toast. Add a soft-boiled egg or a dash of lemon zest for balance. The result is a mix of creaminess, richness, and freshness that transforms your regular morning routine into a gourmet experience.

Caviar can also be added to savory oatmeal or folded into cream cheese for a luxurious bagel spread. With just a small amount, you get a big impact in flavor and texture.

2. Everyday Appetizers and Snacks With a Twist

If you enjoy snacking or serving light bites at home, caviar can bring a unique flair without a lot of effort. Think of it as a finishing touch, much like a drizzle of olive oil or a sprinkle of herbs.

One classic pairing is with potato chips and sour cream. Yes, potato chips. The combination of salty, crispy chips, cool cream, and a hint of caviar creates a playful yet surprisingly refined snack. It’s easy, indulgent, and great for entertaining guests.

Another quick idea is cucumber slices topped with a dollop of herbed cream cheese and a few pearls of caviar. It’s refreshing, visually appealing, and perfect for warm days or light lunches.

You can also spread crème fraîche on mini pancakes, toast rounds, or blinis and top them with caviar for an elegant bite. Add chopped chives or red onion for extra depth.

These combinations are not just about the look or luxury—they’re about bringing texture and flavor contrast that can make even the simplest ingredients sing.

3. Pasta, Rice, and Comfort Food Upgrades

When we think of comfort food, we often picture warm, familiar dishes that soothe the soul. Pasta, risotto, mashed potatoes—these are all perfect canvases for adding a small spoonful of caviar.

For instance, a basic pasta dish with butter or a light cream sauce can be turned into something spectacular by adding caviar just before serving. You don’t need much—just enough to provide that rich pop of ocean flavor.

Similarly, risotto made with simple ingredients like mushrooms or Parmesan can be topped with caviar to balance its earthy creaminess with a delicate saltiness. For an even easier twist, stir caviar into warm mashed potatoes, especially if they’re made with a little garlic or truffle oil. The result is comforting, familiar, and elevated all at once.

These combinations are ideal for weeknight meals that need a little flair without much added effort. They also make a quiet dinner at home feel unexpectedly special.

4. Simple Salads and Light Dishes With Luxury Flair

You don’t need complex cooking skills to add caviar to cold dishes. In fact, salads offer an excellent opportunity to showcase its texture and taste without overwhelming the rest of the meal.

A fresh green salad with soft-boiled eggs, shaved radish, and a lemon vinaigrette is instantly elevated with a spoonful of caviar. It brings not just flavor, but a visual contrast that makes the plate pop.

Another great pairing is with seafood-based salads—think chilled shrimp, crab, or scallops served on a bed of arugula or mixed greens. A hint of citrus and a few drops of olive oil are all you need to let the caviar stand out.

Even a simple tomato and mozzarella salad can benefit from its presence. Use caviar as a garnish in place of or alongside balsamic glaze to introduce a savory depth and a hint of saltiness.

When serving light dishes, the idea is to use caviar as a surprising element—not the main attraction. A little goes a long way in making a familiar plate feel elegant.

Final Thoughts

Bringing caviar into your everyday cooking doesn’t mean giving up simplicity. It’s about elevating what you already enjoy with just a touch of something special. Whether it’s a weekday breakfast or a quiet dinner at home, caviar can fit right in—with no silver trays or champagne required.

With thoughtful pairings and just a bit of creativity, this once-exclusive delicacy becomes a versatile kitchen ingredient. From eggs and toast to pasta and salads, the possibilities are endless.

Today, more people are exploring and enjoying caviar in Dubai not just in fine dining restaurants but in home kitchens and casual gatherings. It’s no longer just about extravagance—it’s about the experience, the flavor, and the small joys of everyday indulgence.

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