Tag Archives: yummy

Zopf Bread Fish Sandwiches: The Return of Foodie Tuesday!

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This is a bread recipe that you gotta try– zopf!  My sister found it on the internet over a decade ago, and our family still makes it to this day. I’ve taken it one step further, though: it is now the base of a delicious fish sandwich. My husband was impressed enough that he requested it again for lunch tomorrow. Yes, I do believe the Swiss would approve. Although I haven’t asked any yet. If you’re Swiss, leave a comment and let me know what you think. Actually, do that even if you’re not Swiss.

fish sandwich 2

Ingredients 

Zopf Bread:

  • One package dry yeast
  • 1 1/3 cups milk
  • 1 egg yolk
  • 2 T butter, melted
  • 3 1/2 cups flour
  • 1 egg white
  • 1 T water
  • Lettuce and tomato (optional)

Fish & Tartar Sauce

  • 6 frozen breaded fish patties or fried fish fillets
  • 1 C mayonnaise
  • 2 T relish
  • 1 T lemon juice
  • Salt and pepper

Instructions: 

  • Follow the instructions for zopf here on Allrecipies.com. Instead of one big braid, though, make six little braids.
  • Bake or fry your fish.
  • Combine the mayo, relish, lemon juice, salt and pepper in a small bowl.
  • Once the bread has cooled, slice it like a hamburger bun. Place the fish inside and top with sauce, lettuce, and tomato.

Enjoy! This recipe serves 6.

Bread

I know I’ve said it before, but I really am going to follow through on Foodie Tuesdays from now until I get distracted again. If you’ve missed it and wonder why it’s been absent, scroll through my last few posts and see what a crazy summer of travel I had! I ate a lot of good food, but I didn’t do a whole lot of cooking. I’m back home and in the kitchen again, though, so be looking out for a lot of great recipes in the future! Check back every Tuesday and be sure to subscribe (up there in the right-hand sidebar) so you don’t miss them. See you next week!

fish sandwich
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Pastizzi from Malta

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Yes, we’re talking about the Pastizzi, the small puff pastry filled with ricotta (pastizzi tal-irkotta’) or peas (pastizzi tal-piżelli’) and one of the icons of the Maltese gastronomy. Who has not tried one in the street food stalls? It is said that the best Pastizzi in Malta are served at Crystal Palace a small traditional bar in Rabat. […]

via The most famous Maltese —

Foodie Tuesdays: Meaty Noodle Thing

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I’m not sure what one might call this dish; I’m sure it has a name somewhere, but I don’t know it. I do know that it was yummy.

Ben’s first semester of medical school is over! Many people prepared to leave for the break with a still fully-stocked pantry, and I was happy to take the food off their hands for a discounted price. I now have more types of condiments and interesting Asian food than I even knew existed, and I’m looking forward to learning to make new things! One other spouse was generous enough to sell me the entire contents of her fridge for almost nothing– including  meat! Ground beef, even! That stuff is not cheap here, friends.  I was so thrilled with this blessing that I hurried home and threw together a pasta dish that smelled like Heaven had a barbeque.

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Here’s how to make my Meaty Noodle Thing:

Gather ingredients:

  • Package of macaroni pasta
  • One pound of ground beef, cooked
  • One jar of pasta sauce (I used Prego)
  • 1/3 cup cherry tomatoes, cut in half
  • 1/4 cup onion, chopped
  • 1/2 cup of shredded cheese
  • 1/4 cup unsweetened yogurt
  • Garlic salt, pepper, salt, oregano to taste

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Prepare meat and pasta. Save the oil from the ground beef in the pan.

Heat up sauce.

Sauté the veggies in the beef oil. Add seasonings.

Mix cheese and yogurt into the sauce. Add veggies.

Mix pasta and sauce.

Enjoy!

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