Is it time for Elevenses?
What are you having?
Answers:
Me and my son have elevenses as his up at 8am every morning and gets hungry by 11am, we usual have toast but today we had pancakes. Yum Yum!
Do people still have Elevenses?
I just had a coffee if that qualifies.
A tart and some tea. What will you be having?
a cup of herbal tea and a scone.
yummy and totally british
Its' time for Elevenses every day.
Cup of tea with a couple cheese+lettuce sandwiches.
Soon be dinnertime as well.
A home-made cinnamon swirl with a mug of green tea. My missus spoils me :)
A cup of tea and a short bread bicci.
today my office is mostly eating:
beans on wholemeal toast with tea - yum!
I drink cups of strong Yorkshire Tea all day long. :-)
its now lunchtime and im haveing
Steak Sandwich
1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound
1/2 t. coarsely ground black pepper
Salt to taste
2-3 T. oil
2 T. chopped onion
4 oz. crimini mushrooms, cleaned and chopped
1/2 t. thyme
1 loaf French or Italian bread, or 1 Vienna loaf
3-4 T. prepared mustard
Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.
Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them
tea and cookies
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Answers:
Me and my son have elevenses as his up at 8am every morning and gets hungry by 11am, we usual have toast but today we had pancakes. Yum Yum!
Do people still have Elevenses?
I just had a coffee if that qualifies.
A tart and some tea. What will you be having?
a cup of herbal tea and a scone.
yummy and totally british
Its' time for Elevenses every day.
Cup of tea with a couple cheese+lettuce sandwiches.
Soon be dinnertime as well.
A home-made cinnamon swirl with a mug of green tea. My missus spoils me :)
A cup of tea and a short bread bicci.
today my office is mostly eating:
beans on wholemeal toast with tea - yum!
I drink cups of strong Yorkshire Tea all day long. :-)
its now lunchtime and im haveing
Steak Sandwich
1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound
1/2 t. coarsely ground black pepper
Salt to taste
2-3 T. oil
2 T. chopped onion
4 oz. crimini mushrooms, cleaned and chopped
1/2 t. thyme
1 loaf French or Italian bread, or 1 Vienna loaf
3-4 T. prepared mustard
Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.
Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them
tea and cookies
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