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Summer offers lighter fare such as smoked mackerel, sommersalat (lit. 'summer salad', radish and cucumber in a smoked cheese dressing), new potatoes, and freshly peeled shrimp. [6] Hundreds of combinations and varieties of smørrebrød are available, and some traditional examples include:
1. Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
The open sandwiches found in Great Britain are the Welsh rarebit [25] and other "on toast" dishes (e.g., cheese on toast), and the Scotch woodcock, an open sandwich served historically at the colleges of the University of Cambridge and University of Oxford and in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949.
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In Japan, mackerel is called saba, and is commonly cured with salt and vinegar to make a type of sushi known as saba-zushi. Historically, saba-zushi originated in Kyoto as a solution for transporting mackerel to the inland city, which otherwise would not have made the journey from the coast still fresh. [ 8 ]
Chopped liver on bread Clotted cream Kartoffelkäse atop bread Mettbrötchen as served in Germany Liverwurst Obatzda Tahini Teewurst Vegemite on toast. Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean; Ajvar [1] – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil
In Heston Blumenthal's restaurant the Fat Duck, 12 toast sandwiches are served as a side dish to the "Mad Hatter's Tea Party (circa 1892)", a main course inspired by Alice in Wonderland. [8] [9] [10] Blumenthal's recipe for the toast sandwich involves bone marrow salad, egg yolk, mustard, gastrique, mayonnaise, and tomato ketchup. [10]