tag:blogger.com,1999:blog-28865747580384932742024-03-14T03:52:02.310-07:00pery petieulaliyuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-2886574758038493274.post-51318600502003992002012-06-25T20:00:00.000-07:002021-05-07T04:41:16.049-07:00Simple Summer Berry and Lemon Tartlets<img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17567.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br />Well we finally got some sunshine today and it's beginning to feel a bit like summer should feel! Yayy!!! I took advantage of the sunshine and whipped up a really quick little dessert for the Toddster and I to enjoy . . .<br /><br /><img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17568.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br />I'm almost embarassed to call it a recipe . . . they are such a doddle to put together . . .<br /><br /><img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17569.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br />But it's also nice to know that if you keep some pre-baked tartlet dessert pastry cases in the cupboard . . . along with some double cream in the fridge and some lemon curd . . .<br /><br /><img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17571.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br />not to mention sweet summer berries . . .<br /><br /><img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17573.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br />then you can make an impressive dessert lickety split!!<br />Almost instantaneously actually.<br />But don't tell anyone . . . let them think you slaved all day to create these tasty little delights!!<br /><br /><img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17574.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br />It's only a little lie . . . I think you could also fold the lemon curd into thick Greek yogurt if you were wanting to watch the calories a bit more and it would be every bit as scrummy.<br /><br /><img alt="Simple Summer Berry and Lemon Tartlets" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17578.jpg" style="height: 360px; width: 360px;" title="Simple Summer Berry and Lemon Tartlets" /><br /><br /><i><b>*Simple Summer Berry and Lemon Tartlets*</b></i><br />Makes 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/simple-summer-berry-tartlets"><span style="font-weight: bold;">Printable Recipe</span></a><br /><br />These are so simple and so tasty. People will think you slaved away for hours to make them. Little do they know . . . you cheated!<br /><br />1 small punnet of blueberries (about 1 cup)<br />1 small punnet of raspberries (about 1 cup)<br />4 individual medium sweet pastry cases (about 3 inches in diameter)<br />225ml of double cream<br />3 dessert spoons of lemon curd<br /><br />Whip the cream until it just begins to mound. Gently swirl the lemon curd throughout. I like to leave streaks of lemon curd. Divide it equally between the four pastry cases. Top with the berries and serve immediately.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-79055027415492192302012-06-24T20:00:00.000-07:002021-05-07T04:41:16.593-07:00The Best Fish & Chips Place in Chester<iframe src="http://www.youtube.com/embed/OvKbxP-1s4U?rel=0" allowfullscreen="" frameborder="0" height="203" width="360"></iframe><br /><br />Turn the music on and then sit back in your chair . . . I'm going to take you back to a time here in the UK, back in the early 60's.<br /><br />It's Friday night, you've had a hard week at work and you are going out for a night on the town. You've got your mini skirt on, your hair is all puffed and fluffed . . . Mary Quant is adorning your eyes, and you and your mates stop at the Chippie on the corner for a bite to eat before you hit the clubs in town.<br /><br /><div style="padding-bottom: 2px; line-height: 0px"><a href="http://pinterest.com/pin/251286854177923604/" target="_blank"><img style="width: 311px; height: 411px;" src="http://media-cache-ec8.pinterest.com/upload/251286854177923604_X5v3FYUN_c.jpg" border="0" /></a></div><div style="float: left; padding-top: 0px; padding-bottom: 0px;"><p style="font-size: 10px; color: #76838b;">Source: <a style="text-decoration: underline; font-size: 10px; color: #76838b;" href="http://glenschool1967.blogspot.com/2011/02/glen-school-and-fashion-shows-starring.html">glenschool1967.blogspot.com</a> via <a style="text-decoration: underline; font-size: 10px; color: #76838b;" href="http://pinterest.com/natashacarol9/" target="_blank">Natasha</a> on <a style="text-decoration: underline; color: #76838b;" href="http://pinterest.com/" target="_blank">Pinterest</a></p></div><br /><br />The chips are hand cut and chunky . . . the fish is piping hot and crisply battered, and it's all served up in a newspaper cone, with a big splash of malt vinegar and lotsa salt. Nothing on earth tastes any better . . . the night is young, and it's all a go go go! Friday night, cute lads, Mini Skirts . . . letting your hair down, pop music and the best fish and chips in town. What more could anybody want!<br /><br />I was only a little girl in the 1960's, so I am only drawing on my overactive imagination for this . . . and reruns of Heartbeat . . . but this is the feeling I always get when I visit my absolute favourite fish & chip shop in Chester.<br /><br /><img src="http://www.blackstocks.co.uk/Blackstocks_Fish_%26_Chips/Blackstocks_Quality_Fish_and_Chips_Chester_files/Image%201.jpg" alt="" style="border: medium none; height: 116px; width: 368px;" /><br /><br />It's called Blackstocks and you will find it on Northgate Street right here in Chester, just down from the town hall . . . and I am not exaggerating when I say that they are the best! They are a relatively new place, having only opened up about 2 months ago. Todd and I have been there at least half a dozen times since . . . and we have honestly NEVER been disappointed.<br /><br /><img style="width: 355px; height: 441px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/shapeimage_2.png" /><br /><br />Their byword is . . .<br /><br />Crispy . . . NOT soggy.<br />Fresh . . . NOT frozen.<br />Today's . . . NOT yesterdays.<br /><br />They claim to be passionate about their food and it shows.<br /><br /><img style="width: 354px; height: 296px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17051-1.jpg" /><br /><br />There's a very 60's feel to the place . . . from the clean and modern lines of the tables and chairs . . . to the music that is always playing in the background. Nothing jars . . . it's clean . . . it's simple . . . the music gets your toes tapping . . . the staff are very welcoming, polite and cheerful . . . but most important of all . . . the food is delicious and good value for money spent.<br /><br /><img style="width: 362px; height: 342px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17052-1.jpg" /><br /><br />They say they have traveled the length and the breadth of the country looking and tasting the best and the worst that the UK has to offer in the way of Fish & Chips, and it's clear that they have taken all that they have learnt, and put it into operation in this fabulous shop. The fish is beautifully cooked . . . and fresh, the batter always crisp and never soggy. The chips are quality . . . hand cut, twice fried, golden brown and always crisp, not greasy. I'd hazard to say that they've never been frozen either!<br /><br /><img style="width: 353px; height: 313px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17054-1.jpg" /><br /><br />Todd and I always get a nice piece of Haddock or Cod for each of us . . . and then a portion of chips to share. The fish comes with a nice piece of lemon for squeezing, and there is salt and malt vinegar on the tables so you can add as much or as little as you like. (I like that . . . only "I" know how much salt and vinegar I want . . . and I like to add it myself.)<br /><br /><img style="width: 357px; height: 343px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17055-1.jpg" /><br /><br />None of it is ever grease laden . . . or soggy, always perfectly done. That is because their oil is never old . . . their fish is said to have been swimming in the sea just hours before. The batter is so crisp you can hear it rustle and crackle when you break your fork into it . . .<br /><br /><img style="width: 364px; height: 364px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17056-1.jpg" /><br /><br />And just look at the succulence of that beautiful fish . . . so moist and perfectly done. Never dry . . . a beautiful combination of crisp batter and tender, flaky, and beautifully flavoured <span style="font-style: italic;">fresh</span> fish. What's more . . . it is cooked right as you order it . . . it hasn't been sitting around under a heat lamp for ages.<br /><br />Oh, this is fish and chips heaven for sure. This is why we keep going back . . .<br /><br />We have <span style="font-style: italic;">never</span> been disappointed.<br /><br /><img style="width: 366px; height: 394px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17053-1.jpg" /><br /><br />Oh . . . they have other things on the menu as well . . . beautiful looking Steak Pies, handmade by a local baker . . . "Pure"Chicken nuggets, Premium Award Winning Locally sourced and made Sausages (mostly meat and not filler), Luxury Fish Cakes which are said to be at least 50% Cod, proper mushy peas, gravy and buttered bread. Good value for money spent. All anyone could want for the perfect fish dinner.<br /><br /><img style="width: 369px; height: 217px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/shapeimage_1.png" /><br /><br />You can eat in . . . or take away. We always eat in . . . the atmosphere is so nice and we see it all as being a part of the whole fish & chips experience. It's just perfect to us.<br /><br />You may be tempted to think that I have been paid to say all of this . . . or that at the very least have had free fish and chips. Not so . . . I quite simply like to give accolades where accolades are due. When I see something being done so very right . . . I just have to share.<br /><br />Blackstocks Fish & Chips, 33 Northgate Street, Chester, UK . Open seven days a week.<br /><br />Go on . . . treat yourself today. I'm going to!<br /><br />Oh heck . . . if you live in America, you won't be able to unless you travel over here . . . however can I do this to you . . . leave you all wanting and drooling away . . .<br /><br />Just because I'm not mean . . . I can't give you their recipe because it is a secret recipe . . . but I can give you mine. I can't promise you that it's as good as theirs is . . . only that it's a pretty darned good second place runner.<br /><br /><img style="width: 365px; height: 390px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen/fish006-1.jpg" /><br /><br /><br /><i><b>*Beer Battered Fish*</b></i><br />serves 4<br /><a style="color: rgb(102, 102, 0);" href="http://sites.google.com/site/oakcottagerecipes/fish-in-beer-batter">Printable Recipe</a><br /><br />This is the best battered fish you could ever want to eat. Light and crisp and the fish is beautifully flakey inside. Make sure your oil is hot before you start frying the fish. Also make sure your fish is well coated with flour before you dip it into the batter. If you follow these two rules you will be rewarded with delicious crisp battered fish, perfectly moist on the inside.<br /><br />4 cod or haddock fish fillets<br />(I like the thick ones myself)<br />6 ounces flour<br />1 tsp baking soda<br />8 ounces of beer<br />the juice of half a lemon<br />salt to taste<br />Flour for dredging the fish in<br />Oil for frying<br />To serve:<br />Malt Vinegar, Lemon Slices, tartar sauce<br /><br />Place about an inch and a half of sunflower oil into a deep skillet. Heat over medium high heat until hot. A cube of bread should brown in the hot oil in about 10 seconds. While the oil is heating get the fish ready.<br /><br />Place the flour, soda and salt in a large bowl. Whisk in the beer and lemon juice to make a thick batter. Set aside.<br /><br />Season your fish pieces with a bit of salt and then dredge completely in the flour, shaking off any excess. Dip into the batter and then carefully tease it into the hot oil. Cook for about 4 to 5 minutes perside, until nicely browned and crispy. Remove from the oil with a slotted spoon to drain on some kitchen paper. Serve immediately with some chips if desired, and salt and vinegar. Lemon Slices and tartar sauce are optional!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-46989235558534525832012-06-23T20:00:00.000-07:002021-05-07T04:41:16.962-07:00Chocolate Chip Cookie Dough Bread Pudding<img style="width: 355px; height: 326px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17627.jpg" /><br /><br />As you know I occasionally get sent a cookbook to test out and review . . . I know . . . it's a hard job but somebody's got to do it!! I'm always more than happy to help out in that way!<br /><br />This week I was sent the Cookie Doug Lover's Cookbook, by Lindsay Landis. You may already be familiar with her blog,<a href="http://www.loveandoliveoil.com/"><span style="font-weight: bold;"> Love and Olive Oil. </span></a>(Lucky girl to have a publishing deal! Buck up Britain, there's lots of fab food bloggers over here who should have cookbooks published!)<br /><br />Lindsay has invented the perfect cookie dough. It tastes great. It's egg free and perfectly safe to eat raw. it mixes up quick and easily, and, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars.<br /><br /><embed type="application/x-shockwave-flash" wmode="transparent" allownetworking="all" allowfullscreen="true" src="http://wmg.photobucket.com/pbwidget.swf?pbwurl=http%3A%2F%2Fwmg.photobucket.com%2Falbums%2Fv51%2FMarieAlice%2FA%20Amazing%20English%20Kitchen%202%2Fc7c6a0ce.pbw" height="360" width="480"></embed><br /><br />Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough Popsicles!), and outrageous snacks (cookie dough eggrolls! cookie dough fudge! cookie dough pizza!). If your mom ever caught you with your finger in the cookie dough bowl and if raw cookie dough is your secret indulgence . . . then this book is for you!<br /><br /><img style="width: 360px; height: 361px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17646.jpg" /><br /><br />It's a beautifully laid out book with clear instructions, beautiful full colour photographs to accompany each recipe . . . I love that it is coil bound, so that the pages stay open with no problem at all. It's a great size, not too big, not too small . . . just perfect for having on the countertop next to you while you cook, but it also stands up really well on it's own, which is also a bonus! There are also lots of nice tips on ingredients, equipment, packaging ideas, etc.<br /><br /><img style="width: 360px; height: 361px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17626.jpg" /><br /><br />As you know I would never review a cookery book without trying out some of the recipes and I have done just that, with fab results! Today I made the Chocolate Chip Cookie Dough Bread Pudding. We are bread pudding nuts in this house!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17624.jpg" /><br /><br />It was so easy to put together. All of the instructions were clear and easy to understand. Even though there were three separate components of the recipe . . . it was neither long, nor hard to execute, nor really long winded. It went together lickety split really.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17623.jpg" /><br /><br />Oh my but it smelled gorgeous when it was cooking . . . I could hardly wait to get it out of the oven. It was just beautiful when it was done.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17617.jpg" /><br /><br />I did make a few modifications. Because there are only two of us, I cut the recipe down by a third and baked it in two individual pie dishes . . . with each dish being cut in half to serve two people . . . but let me tell you, this was soooo good I could easily have eaten one all by myself. Dangerous stuff indeed!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17616.jpg" /><br /><br />The only thing that could have made it any better would have been a nice scoop of vanilla ice cream crowning it. I didn't have any. Boo Hoo!! Anyways, if this recipe is any indication of the ease and perfection of the rest of the recipes in this delightful little book, it's a winner winner chicken dinner!!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17615.jpg" /><br /><br />Buy it NOW! You won't regret it. It has a wonderful variety of recipes to please just about anyone, and would make a nice addition to anyone's collection! I am so glad I didn't make the full recipe . . . this one is pretty hard to resist and reduced my will power to just about N-I-L!!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17614.jpg" /><br /><br /><span style="font-weight: bold; font-style: italic;">*Chocolate Chip Cookie Dough Bread Pudding*</span><br />Serves 12 (I have successfully cut this down to a third of a recipe)<br /><a style="font-weight: bold;" href="https://sites.google.com/site/oakcottagerecipes/chocolate-chip-cookie-dough-bread-pudding">Printable Recipe</a><br /><br />Three little words . . . deliciously decadently MOREISH! May I add Nom Nom!!<br /><br />For the Bread:<br />1 (1 pound) loaf of brioche or French bread cut into 3/4 inch cubes<br />(About 7 cups, or 455g)<br />1/4 cup of unsalted butter, melted (57g)<br /><br />For the Custard:<br />3 large free range eggs<br />3 cups of half and half (675ml of a mixture of half cream and half milk)<br />1/2 cup of granulated sugar (95g)<br />1/2 cup soft light brown sugar, packed (100g)<br />1/8 tsp salt<br />2 tsp vanilla extract<br /><br />For the Cookie Dough:<br />1/4 cup unsalted butter, at room temperature (57g)<br />1/4 cup granulated sugar (48g)<br />1/2 cup soft light brown sugar, packed (100g)<br />1 TBS half and half or cream<br />1 tsp vanilla extract<br />1 cup all purpose flour (99g)<br />1/4 tsp salt<br />3/4 cup mini chocolate chips (180g, I used Green & Blacks milk chocolate, chopped)<br /><br />Pre-heat your oven to 200*C./400*F/ gas mark 6. Toss the bread cubes with the melted butter and spread them out onto a couple of large rimmed baking sheets. Bake in the preheated oven for 8 to 10 minutes until golden. Remove from the oven and reduce the oven temperature to 180*C/350*F/ gas mark 4.<br /><br />Place the bread cubes into a 13 by 9 inch baking pan. Whisk together all of the custard ingredients. Pour this over the bread. Let stand for 30 minutes, giving it a turn every so often so that the bread absorbs the custard evenly.<br /><br />Cream together the butter and sugars for the cookie dough until light and fluffy. Beat in the vanilla and cream. Mix in the flour and salt until incorporated. The dough should come together in large clumps. Stir in the chocolate chips.<br /><br />Crumble half of the cookie dough over the bread in the dish and gently fold together until the dough is covered with custard and evenly distributed. Crumble the remaining dough over top.<br /><br />Bake the pudding for 1 hour, or until the top is puffed and golden brown and a silver knife inserted near the centre comes out clean. Remove from the oven and allow to cool for 10 to 15 minutes before serving.<br /><br />Adapted from the Cookie Dough Lover's Cookbook by Lindsay Landis<br /><br /><br /><br /><img style="width: 360px; height: 269px;" src="http://www.loveandoliveoil.com/wp-content/uploads/2012/06/parnassus-book-signing1.jpg" alt="Parnassus Nashville Book Signing" title="Parnassus Nashville Book Signing" class="alignnone size-full wp-image-10155" /><br /><br />The Cookie Dough Lover's Cookbook, ritten by Lindsay Landis and published by Quirk Publishing<br />ISBN 978-1-59474-564-5<br /><br />US $18.95/$19.95 Canada/<a href="http://www.amazon.co.uk/s/ref=nb_sb_ss_i_2_16?url=search-alias%3Daps&field-keywords=the+cookie+dough+lover%27s+cookbook&sprefix=The+Cookie+Dough%2Caps%2C1315">£11.69 UK</a><br /><br />Many thanks to Matt and Quirk Publishing for sending me this lovely book to review. I give it 10 out of 10!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-19106503622061954462012-06-22T20:00:00.000-07:002021-05-07T04:41:17.333-07:00Roasted Summer Berries, with Honey Whipped Cream<img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17547.jpg" /><br /><br />We may not be having dry weather here at the moment . . . and it's not really been warm . . . it's probably the nicest weather for Wimbleton . . . but that hasn't stopped the Strawberries from ripening . . . and it hasn't stopped me from indulging!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17548.jpg" /><br /><br />SCRUMMO!! I love, Love, LOVE Strawberry Season. I keep myself from eating them the whole of the year so that I can enjoy them even more in the summertime.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17554.jpg" /><br /><br />And this was the perfect way to welcome in the first day of summer . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17552.jpg" /><br /><br />Gently roasted summer strawberries, lightly sweetened with a mixture of butter, brown sugar . . . and lightly spiced with some ground cardamom . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17555.jpg" /><br /><br />Roasted just long enough to make them even sweeter, but not long enough to make them mushy . . . they still retain a bit of their bite . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17551.jpg" /><br /><br />Spooned into your prettiest dishes and then topped with some lovely softely whipped cream flavoured with honey and vanilla . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17559.jpg" /><br /><br />Sigh . . . this is summer in a bowl. The rain may fall and the wind may lash against the window panes . . . but summer is here . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17550.jpg" /><br /><br />and it comes in a plump juicy berry, wearing a little green cap!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17549.jpg" /><br /><br /><i><b>*Roasted Summer Berries, with Honey Whipped Cream*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/roast-summer-berries-with-honey-spiced-whipped-cream"><span style="font-weight: bold;">Printable Recipe</span></a><br /><br />One of the tastiest of summer treats!<br /><br />500g of English Strawberries (about 1 pound)<br />2 TBS butter<br />4 TBS soft light brown sugar<br />1/4 tsp ground cardamom<br /><br />For the Cream:<br />225ml of double or whipping cream (1 cup)<br />2 TBS runny honey (I like wildflower or clover)<br />a few drops of vanilla extract<br /><br />Preheat your oven to 190*C/375*F/ gas mark 5. Wash and then gently dry the berries with some paper towelling. Hull them and if they are large, cut in half.<br /><br />Whip the cream with a wire wisk until it just starts to peak. Stir in the honey and vanilla. Set aside and keep cool.<br /><br />Melt the butter in an ovenproof skillet. Add the sugar and cardamom and stir to melt the sugar. Once the sugar is melted, turn off the heat and add the berries, tossing them gently to coat them in the mixture. Bang the pan into the oven. Roast for 2 to 3 minutes, give them a stir, and roast for a further 2 minutes. Remove from the oven.<br /><br />Spoon the roasted berries into serving dishes and top each serving with a dollop of the honey cream. Drizzle any juices over top. Serve immediately.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-14531329039166630992012-06-21T20:00:00.000-07:002021-05-07T04:41:17.711-07:00Souvlaki in Pita<img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17590.jpg" /><br /><br />Now I have never been to Greece, but it is a place I have always wanted to go . . . since I was about 10 years old and saw Haley Mills in the Moon Spinners. It looked like a fabulous country to visit and it is still my dream to one day visit. I am sorry they are having so many problems at the moment. I hope that they are able to work their way through this hard time they are having.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17586.jpg" /><br /><br />I have had a kebab though . . . a kebab is a very popular takeaway dish here in the UK. (Especially when all the pubs and bars start to empty out on a Friday and Saturday night!)You see them in all of the takeaways . . . big slabs of mystery meat, on a huge skewer, rotating in front of a heat lamp thingie. They slice the meat off onto a pita bread and cover it with salad and sauce. They sell tons of them . . . I have had a chicken one before and it was quite good. I have never had a mystery meat one though . . . and I somehow don't think I ever will . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17584.jpg" /><br /><br />And really . . . after having watched The Food Inspector the other week . . . I doubt that I ever will have a chicken one again either. UGH!!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17583.jpg" /><br /><br />These tasty Souvlaki are so much nicer . . . and healthier too. Plus you know exactly what is in them.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17582.jpg" /><br /><br />You are supposed to zip open the pita bread and pile all the fillings inside . . . but in all truth that has never worked for me . . . they always fall apart. I would rather just put the warm pita bread on a plate and pile everything on top of it and eat it with a knife and fork.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17581.jpg" /><br /><br />I know. Me = party pooper! Nevermind . . . it doesn't matter how you eat it. It's delicious. End of.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17588.jpg" /><br /><br /><i><b>*Souvlaki in Pita*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/souvlaki-in-pita"><span style="font-weight: bold;">Printable Recipe</span></a><br /><br />This is considered to be the Greek Equivalent of the Kebab! We sell enough Kebab's in this country on Friday night. I reckon this is a much healthier option and a lot tastier as well!<br /><br />4 large pita breads<br />water and olive oil to moisten<br />2 tsp chopped fresh oregano<br />2 TBS freshly squeezed lemon juice<br />1/2 medium onion, peeled and coarsely grated<br />fine sea salt and freshly ground black pepper to taste<br />2 TBS extra virgin olive oil<br />500g lean pork or lamb, cut into 1 inch cubes (1 1/4 pound)<br /><br />For the Salad Bits:<br />lettuce thinly sliced<br />cucumber, sliced<br />red pepper, sliced<br />tomatoes, cut into wedges<br />radishes, sliced<br />1 small red onion, tpeeled and thinly sliced<br />flat leaf parsley leaves, torn<br /><br />For the Garlic Dressing:<br />100ml of thick, strained Greek Yoghurt (about 3/4 cup)<br />4 cloves of garlic, peeled and crushed<br />3 inches of cucumber, coarselyated and then squeezed dry<br />1/2 tsp fine sea salt<br /><br />Metal skewers for grilling<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17580.jpg" /><br /><br />Sprinkle the pita breads with water and olive oil. Either grill them, or bake them at 180*C/350*C/ gas 4 for 3 to 5 minutes, just long enough to soften them, but not dry them out. Place them in a warm place and cover with a tea towel to keep warm.<br /><br />Put the oregano, lemon juice, grated onion and some salt and pepper in a bowl. Whisk in the olive oil. Add the meat cubes and mix them into coat them completely. Allow to sit and marinate for at least 20 minutes. Drain and then thread onto metal skewers. Cook on a preheated barbeque, or on a stove top grill pan, turning occasionally until golden outside and cooked through. (5 to 8 minutes)<br /><br />While they are grilling toss together your salad choices in a bowl. Set aside.<br /><br />Whisk together the yoghurt, garlic, cucumber and salt in a bowl.<br /><br />Add a dollop of this to each warmed pita bread. Top with some salad and push the meat off of the skewers on top. Drizzle with a bit more of the garlic dressing if you want. Serve immediately, while the bread and meat are hot, but the dressing and salad are cool.<br /><br />PS - I don't want a lot of Greeks messaging me and telling me this isn't authentic. It's not supposed to be. This is The ENGLISH kitchen. 'Nuff said.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-48331054800839684102012-06-20T20:00:00.000-07:002021-05-07T04:41:18.084-07:00Barbequed Sticky Kung Pao Chicken and Blue Nun Wines<img style="padding-right: 8px; padding-top: 8px; padding-bottom: 8px; width: 353px; height: 360px;" src="http://cf.mp-cdn.net/00/8d/8d6c8e1e94c2a88f2ccd45bc0252.jpg" id="il_fi" /><br /><br />I was recently contacted and asked if I would like to try out some recipes which have been created by the acclaimed TV Chef Sophie Michell, to promote the new <a href="http://www.bluenun.co.uk/"><span style="font-weight: bold;">Blue Nun wines.</span></a> (She is noted for Chanel 4's program, "Cook Yourself Thin.")<br /><br />I was sent several recipes. There was one called Gold Leaf Sparkling Jellies with Iced Frozen Grapes and Creme Chantilly (using Blue Nun Sparkling Gold), as well as another one called, Cumin, Coriander and Ginger Marinated Lamb Cutlets with Saffron Rice and Pistachio Crumbs to be served with the Reisling. There wsa also a delicious looking Reisling Braised Chicken with Artichokes and Shallots and a Barbequed Sticky King Pao Chicken with Cashew, Carrot, Radish, Cucumber and Spring Onion Salad.<br /><br />I chose the oriental recipe . . . the Barbequed Sticky Kung Pao Chicken. It looked tasty and we like a good Chinese dish. The recipe was missing the amount of radish to use, or how to use it, so I just sliced a few radishes into the mix.<br /><br /><iframe src="http://www.youtube.com/embed/u5Rgo6Mfazc?rel=0" allowfullscreen="" frameborder="0" height="203" width="360"></iframe><br /><br />This is a YouTube video that you can watch to see how she did it.<br /><br />This is how mine turned out! Delicious!!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17560.jpg" /><br /><br /><i><b>*Barbequed Sticky Kung Pao Chicken*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/barbequed-sticky-kung-pao"></a><a><span style="font-weight: bold;">Printable Recipe</span></a><br style="font-weight: bold;"><br />A beautiful chicken dish, spicy and finger lickin sticky good!<br /><br />8 boneless & skinless chicken thighs, trimmed<br /><br />For the Marinade:<br />2 TBS dark soy sauce<br />1 TBS Sherry, or for a lower sugar marinade use Blue Nun River Riesling<br />1 tsp honey<br />1 tsp hot chili flakes<br /><br />For the Salad:<br />1/2 head of Chinese white cabbage<br />3 spring onions<br />1 carrot<br />1 red chili, depending on how much heat you like<br />50g of roasted cashew nuts, roughly chopped<br /><br />For the Dressing:<br />4 tsp soy sauce<br />2 tsp Chinese rice vinegar<br />1 tsp sesame oil<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17565.jpg" /><br /><br />Whisk together all of the marinade ingredients in a deep tray or dish. Add the chicken thighs. Open them up and turn them around to coat and cover them in the marinade. Cover and place in the refrigerator to chill for as long as possible. (Up to 24 hours and no less than 1 hour.)<br /><br />To make the salad, peel and cut the carrot into very thin strips. Add to a large mixing bowl. Cut the spring onions thinly on a sharp diagonal. Add these to the bowl as well. Cut the Chinese Cabbage down the middle, core and then slice thinly. Add to the mix. Deseed the cucumber and thinly slice as well. Add this to the bowl and mix all of the ingredients together well.<br /><br />Whisk together all the ingredients for the dressing and set aside.<br /><br />When you are ready to eat, heat up a grill to very hot. Take the chicken out of the marinade. Discard any marinade left in the dish. Place the chicken onto the hot grill tray and cook for 8 minutes per side, until cooked throughout and nicely caramelized.<br /><br />Add the dressing to the salad and toss all together. Divide the salad amongst 4 plates and top each with the grilled chicken, and a sprinkle of the chopped nuts. (She used peanuts in the video)<br /><br />A glass of Rivaner Reisling (Fresh, Crisp and Fruity) is recommended as a good wine to serve with this dish.<br /><br />Of course as a Mormon, I really can't give an opinion on how this wine is as a drink, but here is what Sophie had to say:<br /><br /><span style="font-style: italic;">The Rivaner Riesling is really a super match for most types of Asian and oriental style dishes, which I find can be really hard to match a wine with and a glug of this fresh, fruity wine is great in the marinade too.</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">There is a big trend for lower alcohol drinks at the moment, but some that I've tried are rather watery. However, the Blue Nun Delicate drinks (5.5% alcohol) however are packed with flavour and taste. They're ideal for the lazy summer days, picnics and bbq's. Or to serve as an aperitif when you want something refreshing and light to serve to guests.</span><br style="font-style: italic;"><br style="font-style: italic;"><span style="font-style: italic;">They are made with full bodied aromatic wine and delicious fruit flavours such as white peach, mango, raspberry and lychee which taste delicious.</span><br /><br /><iframe src="http://www.youtube.com/embed/dXkjU-tdh1s?rel=0" allowfullscreen="" frameborder="0" height="203" width="360"></iframe><br /><br /><span style="font-weight: bold; font-style: italic;">*Gold Leaf Sparkling Jellies with Iced Frozen Red Grapes and Creme Chantilly*</span><br />Makes 6<br /><br />Ingredients:<br />600ml of Blue Nun Sparkling Gold White Wine<br />50ml of Elderflower cordial<br />1 TBS sugar<br />6 sheets gelatine<br />200g of red or green seedless grapes<br />200ml of double cream<br />2 tsp icing sugar<br /><br />Firstly take the grapes and cut into little branches with 3 grapes per set, then place on a tray and pop into the freezer.<br /><br />Soak the gelatine sheets in a small bowl of cold water for about 5 minutes until softened. Meanwhile, put 100ml of the Blue Nun Sparkling Gold and sugar into a small saucepan and bring to the boil. Squeeze the gelatin sheets to remove any excess water and stir into the wine mixture until dissolved.<br /><br />Then mix the heated wine mix in with the rest of the wine (500ml), pour into a large bowl and place into the fridge. Leave for at least an hour, then check and stir. Basically you keep doing this until the mix has thickened enough for the gold flakes to not sink to the bottom.<br /><br />When ready pour into four individual metal pudding moulds, about 200ml/7 fl oz/ generous 3/4 cup capacity if you want to turn the panna cotta out onto dessert plates, or into four pretty serving bowls. Put into the fridge to set for at least 2 more hours, or overnight. Then pour the cream and icing sugar into a bowl and whip until soft peaks form.<br /><br />If the Panna Cottas are in metal molds, pour boiling water into a bowl and quickly dip the moulds into the water before turning them upside down on to dessert plates. Then add a dollop of the cream and some of the frozen grapes.<br /><br />Serve with a glass of sparkling gold.<br /><br />Sophie says: <span style="font-style: italic;">The Gold Flecks were such a talking point for my girl friends and I. I just adore the way the bubbles rise the gold flakes to the surface. Very Glam!</span><br /><br />You can check out her other videos on YouTube as well. The Lamb one looks delicious as well.<br /><br />Many thanks to Megan for sending me this lovely wine to cook with and to <a href="http://www.bluenun.co.uk/"><span style="font-weight: bold;">Blue Nun Wines.</span></a><br /><br />Make sure you check out their<a href="http://www.bluenun.co.uk/"><span style="font-weight: bold;"> page</span></a> online, there's a lot of information there on the wines and stockists, etc. Also be sure to check out their <a href="https://www.facebook.com/BlueNunUK"><span style="font-weight: bold;">Facebook Page!</span></a><br /><br /><p style="text-align: left;"><a href="http://www.bluenun.co.uk/wp-content/uploads/2011/08/Logo2711.jpg"><img class="size-full wp-image-279 aligncenter" title="Logo2711" src="http://www.bluenun.co.uk/wp-content/uploads/2011/08/Logo2711.jpg" alt="" height="138" width="387" /></a></p> <p><strong>Blue Nun Rivaner Riesling</strong> is available to buy in most UK supermarkets including <strong>Asda, Co-op, <strong>Morrisons, </strong>Nisa</strong> and <strong>Tesco</strong><strong></strong> with an RRP of around £5.99 for a 750ml bottle.</p> <p><strong>Blue Nun Medium White</strong> is available in <strong>Tesco</strong> and <strong>J Sainsbury</strong>.</p> <p><strong>Blue Nun Medium Red</strong>, <strong>White</strong> and <strong>Rose</strong> are all available in <strong>Nisa</strong>.</p> <p><strong>Blue Nun Sparkling Gold</strong> edition is available to buy at £9.59 on-line from <a style="font-weight: bold;" href="http://www.drinksdirect.co.uk/cgi-bin/sh000000.pl?REFPAGE=http%3a%2f%2fwww.drinksdirect.co.uk%2f&WD=blue%20nun&PN=Blue_Nun_Gold_Edition_Sparkling.html%23a1924#a1924">www.drinksdirect.co.uk</a></p> <p><strong>Blue Nun Delicate Stills</strong> have a recommended retail price of £3.99 and the <strong>Blue Nun Delicate Sparkling</strong> have a recommended price of £5.99, both for a 750ml bottle. All of the <strong>Blue Nun Delicates</strong> are currently available to buy from <strong>Home Bargain</strong> stores across the UK only <a style="font-weight: bold;" title="Home Bargins" href="http://www.homebargains.co.uk/">www.homebargains.co.uk</a></p><br />Please do remember that if you <span style="font-style: italic;">are</span> going to drink, you should so so <span style="color: rgb(204, 0, 0); font-weight: bold;font-size:130%;" >responsibly.</span>yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-31166232396310431522012-06-20T10:33:00.000-07:002021-05-07T04:41:18.465-07:00Exciting News!<img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/index.jpg" /><br /><br />Do you all remember a while back when I was sent a lovely hamper and asked to create a special recipe using the ingredients in the hamper?? You can read more about that experience <a href="http://theenglishkitchen.blogspot.co.uk/search/label/Capricorn%20Somerset%20Goats%20Cheese"><span style="font-weight: bold;">here. </span></a><br /><br />I had a lot of fun with those ingredients (it really was a lovely hamper) and I came up with this tasty recipe for a <i><b><span style="font-size: small;">A Spring Salad of Mixed Greens & Goats Cheese Bakewell "Truffles", with a cherry balsamic dressing. </span></b></i><br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17012.jpg" height="364" width="400" /><br /><br />I really enjoyed the challenge, and in a lot of ways it reminded me of my days working at the Manor and cooking for the Mr and Mrs there. I do miss it sometimes, so this was a wonderful opportunity for me to stretch my wings again and go out on a limb! (I do love doing that!)<br /><br />Capricorn Somerset Goats Cheese, quite happily has chosen me to be their first finalist in their Goat's Cheese Challenge! Yay me!! You can read all about that <a href="http://www.capricorngoatscheese.co.uk/Capricorn_Challenge.htm"><span style="font-weight: bold;">Here.</span></a> My recipe is on their page and everything! To say that I am quite, QUITE thrilled is to say the least. I am simply over the moon, and honored to have been chosen!<br /><br /><img alt="Ethyl" src="http://www.capricornblog.co.uk/thumbs/thumb_593.jpg" style="border-color: #CCCCCC;" border="0" hspace="0" vspace="0" /><br /><br />Dear old Ethel has even <a href="http://www.capricornblog.co.uk/home.htm#CapricornChallenge_Finalist_One11.htm"><span style="font-weight: bold;">blogged about it here! </span></a> So I guess I can stop pinching myself now. It's actually true! I am in the running! It wasn't a dream!<br /><br />Do pop on over and take a gander. It's a really cute site!<br /><br />Many thanks to Ethel and the Capricorn Team for choosing lil' ol' me!! I can die happy now!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-8939000843458271382012-06-19T20:00:00.000-07:002021-05-07T04:41:18.877-07:00Cider and Honey Braised Sausages<img style="padding-right: 8px; padding-top: 8px; padding-bottom: 8px; width: 355px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8s0ta6dUzFPyGuzrQJ5VA9IxeWeEkH3qSLSXjuFC05jn3rQ8Ib36YmNddGCHuKvvdowJE9DrBAcxgwihscluaQ-r_C__gW9YBmgk5aKl_fW7AL3-wmC_ugA45sZHp7OElO0i2SitTspQ/s1600/2+-+Redhill+Farm+-+Gainsborough+-+Lincolnshire+-+Uncooked.JPG" id="il_fi" /><br /><br />There is one thing that the British do very well . . . and that is the good old British Banger! (Sausage to you non-Brits! Of course, it is also something that they do really poorly too . . . but we won't talk about those!) You just can't beat a good old fashioned, meaty, top quality, Butcher's thick sausage banger . . . avoid the cheap ones at all costs. They are just plain nasty and filled with fillers and other ucky stuff that you don't want to be eating.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17520.jpg" /><br /><br />I picked up some really nice smoked ones at the shops the other day. I wasn't sure what to expect . . . as they did not look like the smoked sausage that I am used to from back home. These looked just like regular bangers . . . upon reading the ingredients though, I learned that they were composed of uncooked smoked and regular pork. I thought they would be worth trying. They looked quite good.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17521.jpg" /><br /><br />I decided yesterday that I was going to braise them . . . I had some open cider that I had used last week and I wanted to use it up and so I decided that it would be just the thing for braising these sausages in . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17514.jpg" /><br /><br />And then I decided to add some thyme and some honey . . . because thyme and honey go very well together and I thought those flavours would be fabulous with the pork and the cider!<br /><br />Know what??? I was RIGHT!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17515.jpg" /><br /><br />These were fabulous. They had my meat and potatoes loving hubster salivating as soon as he saw his plate. He could not wait to tuck in.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17517.jpg" /><br /><br />I do love it when my man is happy. It makes me happy too.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17529.jpg" /><br /><br /><i><b>*Cider and Honey Braised Bangers*</b></i><br />Serves 4<br /><a style="font-weight: bold;" href="https://sites.google.com/site/oakcottagerecipes/cider-and-honey-braised-bangers">Printable Recipe</a><br /><br />Easy and delicious. This is a meal that cooks itself.<br /><br />8 good quality thick and meaty sausages<br />225ml of Apple Cider (1 cup)<br />2 TBS runny honey<br />1/2 tsp dried thyme<br />1 small cabbage, trimmed, cored and cut into wedges<br />a knob of butter<br /><br />Melt the butter in a skillet large enough to hold your sausages and the cabbage. (You will need one with a lid.) Once the butter begins to foam, add the sausages. Brown over medium heat on first one side, and then the other. Once they are browned, tuck in the wedges of cabbages wherever they will fit. Sprinkle all with the thyme. Drizzle with the honey and pour over the cider. Cover tightly and turn to low. Braise for 15 to 20 minutes. Remove the lid and scoop out the cabbage wedges. Cover and keep warm. Turn up the heat under the skillet and continue to cook the sausages, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it. Divide the sausages and cabbage amongst 4 heated plates and drizzle with some of those scrummy pan drippings.<br /><br />Potatoes go very well with this, either steamed new potatoes or mash. It's up to you!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-27305403925954880732012-06-19T09:03:00.000-07:002021-05-07T04:41:19.238-07:00Guinness Gourmet Peanuts & Cashews<img id="yui_3_5_0_3_1340122190511_277" src="http://farm8.staticflickr.com/7088/7360798882_61dd9a9040.jpg" /><br /><br />I was recently sent several packets of Guinness Gourmet Peanuts & Cashews to try out. For anyone that is not familiar with Guiness, it is a popular dry Irish Stout beer. I have never actually drunk Guiness . . . because well, I'm a Mormon and we don't drink alcohol, but I have cooked with it and I can attest to the fact that it makes a very lovely braised steak pie!<br /><br />It also makes for some very tasty snack nuts too! I rather like these! They are a delicious mix of oven roasted steak and Guinness flavoured peanuts and cashews, and I can see where they would be rather moreish! We found the flavour of them to be quite pleasant, without being overpowering. The flavours are quite subtle really . . . which allows the flavours of the nuts to shine as well. I'd say a perfect balance of flavours really.<br /><br /><img class="media" id="fullSizedImage" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17541.jpg?t=1340118133" alt="" style="width: 360px; height: 360px;" /><br /><br />Guinness has joined forces with nut roasting house Humdinger Ltd, to create a new taste experience for Guinness, and nut lovers alike. Guinness Gourmet Peanuts & Cashews are available in Sainsbury’s nationwide in a nicely sized 90g grab bag priced at only £1.49! They will also be available in Waitrose from the 9th of July at the same price.<br /><br /><img style="visibility: visible; height: 360px; width: 360px;" id="fullSizedImage" class="media" alt="" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17543.jpg?t=1340118180" /><br /><br />Perfect for munching on this summer while you are lazing next to the pool, or watching the grass grow . . . along with a nice glass of ice cold lemonade.<br /><br />Many thanks to the people at Humdinger and to Richard for sending these tasty snacks along for us to try out!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-80307632150346780622012-06-19T07:59:00.000-07:002021-05-07T04:41:19.599-07:00Poachies<img style="width: 360px; height: 330px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17535.jpg" /><br /><br />My friend Eleanor from Shrewd PR sent me the neatest little packet the other day. Inside it was a packet of these new egg cookers called "Poachies!"<br /><br />Poaching eggs can be a real hassle for some people, and even I don't get it right all of the time . . . it can be really difficult keeping them into a tidy little parcel . . . perfectly rounded and ready to set on a crisp piece of buttered toast! And there is no end to the hints and techniques bandied about on how to perfectly poach an egg. Let's face it . . . it's not as simple as just cracking an egg into a frying pan filled with sizzling butter and cooking it.<br /><br />I've tried all sorts of methods . . . using vinegar, salt . . . and even soda . . . you name it. I've tried dropping the eggs into a little whirlpool of simmering water (said to keep it in a neat and tidy little parcel) and slipping it from a bowl into simmering water, without the whirlpool . . . you name it, I've tried it and it's always hit and miss. Sometimes you get it right . . . and sometimes you don't.<br /><br />Well that doesn't have to be a problem any longer. These fabulous revolutionary little things have just taken all the guess work and hassle out of making perfectly poached eggs! I kid you not!<br /><br />It's as easy as cracking an egg into a little paper sac and lowering the sac into simmering water. The paper keeps the egg intact and still allows the water to penetrate it, cooking them in the perfect little poached egg shape . . . kind of like a tea bag . . . for eggs, if that makes sense!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17539.jpg" /><br /><br />The package comes with fabulous instructions printed on the back. It's very hard to get it wrong if you follow them. I've tried them a few times now . . . and every time has resulted in perfectly poached eggs . . . with no hassle and no fuss!<br /><br />Easy peasy, lemon squeasy and so much healthier for you too than fried eggs!<br /><br /><iframe src="http://www.youtube.com/embed/DBLSvVD4LNE?rel=0" allowfullscreen="" frameborder="0" height="270" width="360"></iframe><br /><br />And they were soooooo easy to use! I found a neat really neat video of the process on You Tube!! (What can't you find on You Tube!) I thought it would be great for you to see them in action, so click away!<br /><br />I think I have found a brand new favourite kitchen tool!<br /><br />Proper water poached eggs, perfect every time. You can't beat that!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17544.jpg" /><br /><br />Poachies are available at Waitrose, Cook Shops Department Stores, retailing at the very affordable price of £2.99 for a packet of 20.<br /><br />You can read more about them<a href="http://www.poachies.com/"><span style="font-weight: bold;"> here,</span></a> and there is even a buy now button on that page which offers free delivery!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17545.jpg" /><br /><br />Many thanks to Eleanor and Poachies! I just love them and highly recommend! They take all the guess work and hassle out of poaching eggs! I'm all for that!!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-2848438509180403732012-06-18T20:00:00.000-07:002021-05-07T04:41:19.970-07:00A Salad of Chicken, Couscous and Fruit<img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17500.jpg" /><br /><br />I've seen a few salads similar to this floating around. In fact I think my sister has one that's very similar to this on her blog, <a href="http://flatbellyfiles.blogspot.co.uk/2012/05/go-with-grain.html"><span style="font-weight: bold;">Flat Belly Files.</span></a> She uses wheat berries though. Love her dearly . . . we are a bit like chalk and cheese food-wise. She's like the good angel and I'm like the devil, tempting you with decadance . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17501.jpg" /><br /><br />I think there's room for a bit of both . . . probably would be better if you ate more like she does . . . with the occasional treat. That's what I am aiming for anyways . . . <span style="font-style: italic;">most</span> of the time.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17502.jpg" /><br /><br />Ok, ok . . . so, in all honesty . . . it only appears to be <span style="font-style: italic;">some</span> of the time. I try, that's what counts!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17503.jpg" /><br /><br />This salad is loosely based on a waldorf chicken salad . . . with apples, nuts, celery . . . but with no thick mayo gunking it up . . . it has a lovely honey/lemon dressing, which is . . . juuuussssttt right! (as Goldilocks would say!)<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17506.jpg" /><br /><br />It's a great way to use up leftover roast chicken and I think it looks rather pretty on a plate. I have mine here on a bed of watercress . . . but any greenery will do.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17505.jpg" /><br /><br />I think that looks rather healthy, don't you??<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17510.jpg" /><br /><br /><i><b>*A Salad of Chicken, Couscous and Fruit*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/a-salad-of-chicken-couscous-and-fruit"><span style="font-weight: bold;">Printable Recipe</span></a><br /><br />A wonderful marriage of flavours, colours and textures that comes together beautifully. I quite, quite like this . . . and it's kinda healthy too!!<br /><br />For the dressing:<br />the juice of 1/2 lemon<br />2 TBS extra virgin olive oil<br />1 tsp runny honey<br />pinch of ground cinnamon<br />pinch ground cardamom<br />pinch salt<br />a good grinding of black pepper<br />2 TBS chopped flat leaf parsley<br /><br />For the salad<br />100g uncooked Israeli Whole Wheat Coucous (1/2 cup)<br />1 vegetable stock pot<br />boiling water<br />1 eating apple, washed, cored and chopped<br />1 stick of celery, washed, trimmed and chopped<br />2 cooked skinless boneless chicken breasts, chopped (about 2 cups)<br />a handful of dried sweetened cranberries<br />a handful of toasted pecan nuts, chopped<br /><br />Whisk together all of the ingredients for the dressing in a medium sized bowl. Set aside.<br /><br />Drop the vegetable stock pot into the boiling water. Add the couscous and bring back to the boil. Cook for 6 to 8 minutes and then drain. Do not rinse if you can help it. Drop the drained couscous into the bowl with the dressing. Stir to coat and leave set to cool in the dressing.<br /><br />Once the couscous is cold and most of the dressing has been absorbed add the chopped apple, celery, chicken and cranberries. Toss together. Taste and adjust seasoning as necessary. You may need a bit of salt, depending on the strength of your stock. Stir in the toasted pecans just before serving.<br /><br />Serve on a bed of salad greens, rocket or watercress. Delicious!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-21455640949769495572012-06-17T20:00:00.000-07:002021-05-07T04:41:20.337-07:00Chocolate Peanut Crumble Cookies<img style="width: 354px; height: 363px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/chocolatecookies001.jpg" /><br /><br /><br />There is something about the combination of chocolate and peanut butter that is quintessentially perfect don't you think?<br /><br /><img style="width: 349px; height: 421px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/chocolatecookies002.jpg" /><br /><br />It's that sweet/salty thing I am sure. The rich sweetness of the chocolate going so very well with the creamy saltiness of the peanut butter . . .<br /><br /><img style="width: 343px; height: 365px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/chocolatecookies005.jpg" /><br /><br />It doesn't seem to matter to me if it is dark chocolate or milk chocolate, or something in between. Chocolate and peanut butter are just plain good, no matter which way you work it together. Reeses has made a fortune on that premise . . .<br /><br /><img style="width: 350px; height: 425px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/chocolatecookies008.jpg" /><br /><br />A divine combination that is bliss, pure bliss, and never more so than when baked into a buttery cookie, chock full to the brim with smooth and tasty semi sweet chocolate chips and topped with a rich, crumbly, peanutty streusal topping.<br /><br /><img style="width: 345px; height: 429px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/chocolatecookies014.jpg" /><br /><br />Scrummy never tasted so good! (Not a favourite of Todd's of course, but that's his fault for not liking chocolate. It just ain't natural!)<br /><br /><img style="width: 352px; height: 449px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/chocolatecookies015.jpg" /><br /><br /><br /><i><b>*Chocolate Peanut Crumble Cookies*</b></i><br />Makes about 15<br /><a style="color: rgb(102, 102, 0);" href="https://sites.google.com/site/oakcottagerecipes/chocolate-peanut-crumble-cookies">Printable Recipe</a><br /><br />Deep, dark and delicious chocolate cookies, filled with chocolate chips, topped with a scrummy peanut topping and drizzled with white chocolate as a crowning touch.<br /><br />9 TBS of butter, softened<br />115g of caster sugar (1/2 cup plus 1 TBS)<br />1 heaped TBS of creamy peanut butter<br />1/2 tsp vanilla<br />1 large free range egg, beaten<br />150g plain flour (1 slightly heaped cup)<br />30g of cocoa powder (8 TBS)<br />1/2 tsp bicarbonate of soda<br />100g of semi sweet chocolate chips (1 cup)<br /><br />For the crumble topping:<br />30g salted butter (2 1/2 TBS)<br />40g plain flour (1/4 cup heaped)<br />30g of caster sugar (1/4 cup)<br />60g of unsalted peanuts (1/2 cup),<br />half of them coarsely chopped and half of them left whole<br /><br />For the drizzle:<br />50g of white chocolate, chopped (1/2 cup)<br /><br />Preheat the oven to 190*C/375*F/gas mark 5. Line several baking sheets with parchment paper. Set aside.<br /><br />Make the crumble topping by whisking together the flour and sugar. Rub in the butter until crumbly and then stir in the nuts. Set aside.<br /><br />Cream together the butter and sugar for the cookies, along with the peanut butter, until smooth and fluffy. Beat in the egg. Sift together the flour, cocoa powder and baking soda. Stir this into the creamed mixture, mixing it in completely. Stir in the chocolate chips.<br /><br />Shape into 15 gold ball sized balls. Place well apart on the baking sheets. Press down lightly with a spoon, making a slight indentation in the middles. Sprinkle heaped TBS of the topping in the middles. (This will be messy, and some will fall off, but do the best you can do. You will not need all of the crumble topping, but it freezes well for another time and trust me, when you taste these little gems, there will be another time). Bake for 10 to 15 minutes, or until the cookies are well set and the topping is golden. Remove from the oven and allow to sit for 5 to 10 minutes before scooping off to finish cooling on a wire rack.<br /><br />Melt the chocolate in a bowl in the microwave for about 60 seconds. Stir until smooth. Drizzle decoratively over the tops of the cookies, across the streusel. Allow to set before storing in an airtight container.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-14118929485635349722012-06-16T20:00:00.000-07:002021-05-07T04:41:20.698-07:00Homemade Pirate Cookies<img style="width: 303px; height: 400px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/piratecookies__47835_zoom.jpg" /><br /><br />Any guesses on what my absolute favourite cookie of all time is??? No, it's not custard creams, oreos, chocolate chip or even shortbreads . . .<br /><br /><img style="width: 360px; height: 270px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/otameal.jpg" /><br /><br />It's the humble, peanut butter filled, peanut butter flavoured oat cookie called . . . "Pirate Cookies!" I just love that wholesome crisp oatmeal cookie (slightly peanut butter flavoured) and that yummy peanut buttercream filling. Oh, nothing on earth tastes better with a glass of milk.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17449.jpg" /><br /><br />I like to pull them apart and lick up the frosting and then eat the biscuits.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17450.jpg" /><br /><br />I like to dip them in milk and let them get soft and then eat that scrummy milk soaked goodness . . .<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17451.jpg" /><br /><br />I like to eat them just as they come . . . two crispy layers . . . soft filling . . . Nom Nom!<br />I love to eat them anyway I can get them . . . only problem being . . . there is no such thing as a Pirate Cookie here in the UK . . . there is not even any biscuit that it close to being a Pirate Cookie.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17453.jpg" /><br /><br />My waistline is completely ok with that fact . . . but oh boy . . . you never know just how much you are going to miss something until it's way beyond your reach. I have been missing Pirate Cookies for nigh onto 12 years now . . . that's a long time to miss something.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17454.jpg" /><br /><br />Ok . . . so I do have had the occasional fix when I happen to fly home for holidays, about once every three years . . . but it's not near enough, truly. I love them<span style="font-style: italic;"> that</span> much. I've tried bringing some home with me in my baggage . . . but they get all crushed . . . not near as satisfying as crunching down your own biccies!<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17455.jpg" /><br /><br />This week I decided to try to make my own . . . I baked oatmeal cookies largely based on an old recipe . . . I substituted some of the butter with peanut butter. It worked. I had some lovely peanut butter flavoured oatmeal cookies.I created a peanut butter flavoured buttercream filling.<br />I sandwiched that yummo peanut butter flavoured buttercream filling betwixt two of those scrummy oat cookies.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17457.jpg" /><br /><br />I fell in love. Mr Christie . . . you DO make good cookies . . . but these are better.<br /><br />The end.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17459.jpg" /><br /><br /><i><b>*Homemade Pirate Cookies*</b></i><br />Makes 18<br /><a href="https://sites.google.com/site/oakcottagerecipes/homemade-pirate-cookies"><span style="font-weight: bold;">Printable Recipe</span></a><br /><br />Something which I have always missed from home . . . now I don't have to miss them anymore.<br /><br />For the cookies:<br />75g of plain flour (3/4 cup)<br />1/2 tsp bicarbonate of soda<br />1/2 tsp of baking powder<br />1/2 tsp salt<br />8 TBS unsalted butter, at room temperature<br />90g of creamy peanut butter (1/2 cup)<br />96g of caster sugar (1/2 cup)<br />100g of soft light brown sugar (1/2 cup packed)<br />1 large free range egg, at room temperature<br />1 tsp vanilla<br />81g of quick cooking oats (1 cup)<br /><br />For the filling:<br />3 TBS unsalted butter<br />90g of creamy peanut butter (1/2 cup)<br />130g of icing sugar, sifted (1 cup)<br />3 TBS heavy cream<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17448.jpg" /><br /><br />Preheat the oven to 180*C/350*F/ gas mark 4. Line two baking sheets with parchment paper.<br /><br />Whisk togethet the flour, soda, baking powder and salt. Set aside.<br /><br />Cream together the butter, peanut butter and both sugars, until light and fluffy. Beat in the egg and vanilla. Mix in the flour mixture and then stir in the oats, beating briefly to combine. Scoop out using a small cookie scoop (approximately 1 heaped TBS) and drop onto the prepared baking sheets, leaving 2 inches in between each for spreading. Bake for 10 to 12 minutes, until the cookies are golden brown and the edgese are set. Allow to cool on the baking sheets for five minutes before removing to a wire rack to finish cooling.<br /><br />Make the filling by beating together the butter, peanut butter and icing sugar at medium speed until smooth. Add the cream and beat until fluffy. Put together the cookies into pairs with some of this filling in between. Press the filling to the edges. Store in an airtight container.<br /><br /><img style="width: 360px; height: 360px;" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17447.jpg" /><br /><br />Oh yes . . . I will still be induging my fill when I am home in July . . . but it's nice to know that I can still create a fabulous substitute in between trips!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-73702817704802944282012-06-15T20:00:00.000-07:002021-05-07T04:41:21.062-07:00Eton Mess Cake<div style="line-height: 0px; padding-bottom: 2px;"><br /><div class="separator" style="clear: both; text-align: center;"></div><br /></div><div style="float: left; padding-bottom: 0px; padding-top: 0px;"><div style="color: #76838b; font-size: 10px;"> </div><div style="color: #76838b; font-size: 10px;"></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div><div style="color: #76838b; font-size: 10px;"><br /></div></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17429.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /></div><br />June is the month of strawberries here . . . or at least one of the months when they are at the very best . . . think Wimbleton . . . Pims . . . fresh strawberries and cream. They all go together like peas and carrots. You are going to love this recipe which I have showcased here today. It's adapted from a recipe I found in one of those little Good Food books, called Easy Baking Recipes.<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17430.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />I can't believe that I haven't made Eton Mess on here before. It's such a quintessentially British dessert, and so simple . . . it's just strawberries, crushed meringues and whipped cream folded together. I have done something similar though called <a href="http://theenglishkitchen.blogspot.co.uk/2010/08/clare-college-mush.html"><span style="font-weight: bold;">Clare College Mush</span></a>, which is good too, but uses raspberries.<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17432.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />This is an Eton Mess Cake!! And I have to tell you . . . it's absolutely fabulously delicious!<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17433.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />Just think of it . . . a beautiful buttery and moist cake . . . stogged full of ground almonds and chopped fresh summer strawberries . . .<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17434.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />Then you top it with more berries, but sliced thin this time . . . and crisp sweet crumbled meringues . . .<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17436.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />And then you bake it until it's golden brown . . . and oh sooooooo scrummy good . . . so good that you just want to dig into it right away . . . but wait . . . your patience will be rewarded . . .<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17437.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />Just look at that beautiful piece of cake . . . buttery, filled with bits of sweet berries . . . topped with more berries and those crisp meringue bits . . . and a light dusting of icing sugar. Can it get <span style="font-style: italic;">any </span>better than this????<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17438.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />YES!! It can . . . just drop a nice dollop of whipped cream on top . . . or some creme fraiche . . . or if you are lucky and have some in . . . clotted cream . . .<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17442.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />mmmmmmmmmmm . . . now that's what I call . . . some good! But don't just take my word for it . . . bake some for yourself. I think you'll agree with me. This oughta be against the law . . . but thankfully, it's not!<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17444.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br /><i><b>*Eton Mess Cake*</b></i><br />Makes one 8 by 12 inch cake<br />(15 servings)<br /><a href="https://sites.google.com/site/oakcottagerecipes/eton-mess-cake"><span style="font-weight: bold;">Printable Recipe</span></a><br /><br />ohhhh . . . Nom Nom! Just perfect for June!<br /><br />175g of unsalted butter, plus extra for greasing (3/4 cup)<br />5 TBS double cream<br />1 tsp vanilla extract<br />225g plain flour (1 1/2 cup plus 2 TBS)<br />100g of ground almonds (1 cup plus 3 TBS)<br />1 tsp baking powder<br />200g of golden caster sugar (1 cup)<br />5 large free range eggs<br />400g of fresh strawberries, half roughly chopped<br />and half sliced (about 1 pound)<br />4 meringue nests, roughly broken up<br />icing sugar to dust<br /><br /><img alt="Eton Mess Cake" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17440.jpg" style="height: 360px; width: 360px;" title="Eton Mess Cake" /><br /><br />Preheat the oven to 160*C/ 325*F/ gas mark 3. Butter a deep 8 by 12 inch baking tin. Line the bottom with parchment paper. Set aside.<br /><br />Whisk together the flour, almonds and baking powder. Set aside.<br /><br />Melt the butter. Whisk in the double cream and vanilla. Set aside.<br /><br />Place the sugar and eggs into a large bowl. Beat together with an electric whisk for about 5 minutes, until very thick and foamy. Pour in the butter mixture. Mix lightly. Add the flour mixture and whisk briefly until even. Stir in the chopped strawberries. Pour the batter into the prepared tin. Level off the top. Scatter the sliced berries over top along with the meringue pieces.<br /><br />Bake in the preheated oven for 40 to 45 minutes until risen and golden brown. A skewer should come out clean. Allow to cool in the pan for about 20 minutes, then turn out onto a wire rack to finish cooling. Dust with icing sugar just before serving.<br /><br />Note: This cake is best eaten on the day. Sooooo NOT a problem! Left overnight, the meringues will soften, which still tastes quite good, but the crunch is not there.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-74142499684379349332012-06-15T04:37:00.000-07:002021-05-07T04:41:21.464-07:00Plum and Almond Crumble Cake<img style="width: 361px; height: 403px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake001.jpg" /><br /><br />My local Tesco shop had punnets of home ripening plums on special last weekend for £1 a punnet. Normally I don't buy things like that. Mostly because it takes too long for them to ripen and most of the time they don't ripen at all but go bad anyways . . .<br /><br /><img style="width: 355px; height: 408px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake009.jpg" /><br /><br />I had in mind this plum cake that I wanted to make though and for that I needed really firm plums.<br /><br /><img style="width: 344px; height: 387px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake005.jpg" /><br /><br />This is a very unusual cake. You make a crumble mixture in the food processor that you use in the base, filling and topping.<br /><br /><img style="width: 356px; height: 400px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake026.jpg" /><br /><br />Some of the crumbs get pressed into a baking tin and baked into a lovely buttery crust.<br /><br /><img style="width: 356px; height: 381px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake027.jpg" /><br /><br />Then you make a frangipane mixture with more of the crumb mixture by beating in some eggs and stuff. This you spread over the buttery baked base. Top with some sliced plums and you bake it some more.<br /><br /><img style="width: 353px; height: 377px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake028.jpg" /><br /><br />The plums get all soft and sweet and the frangipane mixture bakes up around them. Then you add a final topping of the last of the crumbs which you have mixed with some flaked almonds and you bake it a little longer til golden brown.<br /><br /><img style="width: 352px; height: 397px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake029.jpg" /><br /><br />It's all you can do to wait until it cools to dig in . . . but wait. It's worth it. Trust me on this. It tastes so much better lukewarm than it does hot. (And it tastes pretty good hot!!)<br /><br /><img style="width: 356px; height: 400px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake030.jpg" /><br /><br />It is kind of like a tart, but also a cake, and a crumble.<br /><br /><img style="width: 355px; height: 406px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake031.jpg" /><br /><br />It's all three rolled into one scrummy, moreish bake! Oh my but this is some good!<br /><br /><img style="width: 357px; height: 359px;" src="http://img.photobucket.com/albums/v51/MarieAlice/The%20English%20Kitchen2/plumcake036.jpg" /><br /><br /><i><b>*Plum and Almond Crumble Cake*</b></i><br />Makes 16 servings<br /><a style="color: rgb(51, 204, 0);" href="http://sites.google.com/site/oakcottagerecipes/plum-and-almond-crumble-cake">Printable Recipe</a><br /><br />It's a Crumble! It's a Cake! It's a Crumble Cake! (Pretty scrummy too!)<br /><br />250g COLD butter<br />8 ounces castor sugar, plus a bit extra for sprinkling<br />10 ounces ground almonds<br />5 ounces plain flour, plus 1 ounce extra flour<br />2 large eggs<br />1 tsp ground cinnamon, plus extra to sprinkle on top<br />1 tsp baking powder<br />6 firm plums, stone and cut into sixths<br />2 ounces flaked almonds<br /><br />Preheat the oven to 180*C/350*F/Gar 4. Butter an 8 by 12 inch baking tin and line the bottom with parchment paper.<br /><br />Place the butter, sugar and ground almonds in a food processor. Pulse them together until the mixture resembles a rough crumble. Remove half of this mixture to a bowl and set aside. To the remaining mixture in the processor, add the 5 ounces of flour and whiz this together until it forms a dough. Tip this into the prepared baking tin and press it out evenly, pressing it down well. Bake for 20 minutes until golden brown. Remove from the oven and set aside to cool.<br /><br />To make the filling, tip the remaining crumble mixture back into the food processor. Add the remaining 1 ounce of flour, the baking powder, the eggs, and the cinnamon. Whiz until it forms a soft batter. Spread this batter over the cooled base.<br /><br />Top the batter with the prepared plums and sprinkle with a little extra sugar and cinnamon. Bake for 20 minutes.<br /><br />Mix the remaining crumbs with the flaked almonds. Sprinkle this over top of the baked plums and return to the oven to bake for a further 20 minutes, until golden brown and the batter and plums are thoroughly cooked. Remove from the oven and allow to cool completely before cutting into slices to serve.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-46067289363349128112012-06-14T20:00:00.000-07:002021-05-07T04:41:21.882-07:00Banana Chocolate Chip Muffins<i><b> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17397.jpg" height="363" width="400" /></b></i><br /><br /><i><b> </b></i>I had some bananas here in the house that were just about to the point where they needed to be tossed . . . I hate wasting good, ripe banana . . . it's such a necessity when it comes to making banana cakes and such . . . in fact I always purposely hide a few . . . just so I can have some to bake with.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17398.jpg" height="353" width="400" /><br /><br />The Toddster is a banana nut . . . if I didn't hide some of the bananas . . . we'd never get banana baked anything, as he eats them up as fast as I get them in . . .<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17399.jpg" height="368" width="400" /><br /><br />So I have to be a bit devious . . . you know. It's <i>not</i> really a bad thing . . . as he just as equally enjoys what I have made with them! (I am sure we all have our little secrets that we keep from the old man . . . ahem . . .)<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17400.jpg" height="372" width="400" /><br /><br />Like these scrummy Banana Chocolate Chip Muffins! They're soooo delish . . . the addition of yogurt helps to make them so moreishly moist . . .<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17401.jpg" height="384" width="400" /><br /><br />Then there are the milk chocolate chips . . . and lets not forget the toasted pecans! (I couldn't resist breaking one open while it was still very warm . . . just look at all that goooey scrumminess!!)<br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17402.jpg" height="354" width="400" /><br /><br />Altogether . . . a winning banana muffin. Great for breakfast, brunch . . . elevensies and . . . dare I say it . . . a midnight snack!!! Bet you can't eat just one!!<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17403.jpg" height="400" width="343" /><br /><br />Oh and if you want an extra special treat . . . slice one in half and grill it under the grill until it is golden brown and crisp on the edges . . . then spread it with cold butter. Sooooo hard to resist . . .<br /><br />Just sayin' is all . . . (Ohhh . . . I am soooo bad . . . but in a very good way, don't you agree???)<br /><br /><i><b> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17404.jpg" height="364" width="400" /></b></i><br /><br /><br /><i><b>*Banana Chocolate Chip Muffins*</b></i><br />Makes 12<br /><a href="https://sites.google.com/site/oakcottagerecipes/banana-chocolate-chip-muffins" target="_blank"><b>Printable Recipe</b></a><br /><br />Fabulous muffins. Moist and chock full of banana flavour, milk chocolate chips and toasted pecans!<br /><br />115g of butter, softened (1/2 cup)<br />190g of caster sugar (1 cup)<br />2 large free range eggs<br />1 tsp vanilla extract<br />1 tsp bicarbonate of soda<br />1/2 tsp salt<br />150g of plain flour (1 1/2 cups)<br />3 medium over-ripe bananas, peeled and mashed<br />110g plain yogurt<br />60g of chopped toasted pecans (1/2 cup)<br />180g of milk chocolate chips (1 cup)<br /><br />Pre-heat the oven to 190*C/375*F/ gas mark 5. Line a 12 cup muffin tin with paper liners.<br /><br />Cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Sift together the flour, soda and salt. Stir this into the creamed mixture. Fold in the banana and yogurt, along with the nuts and chocolate chips, only until combined. Spoon into the muffin cases.<br /><br />Bake for 20 to 25 minutes until well risen and they spring back when lightly touched. Remove from the tins to cool completely before storing or eating.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-27839697151937109702012-06-13T20:00:00.000-07:002021-05-07T04:41:22.251-07:00Pork and Apple Bake with a Crispy Topping <img height="395" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17408.jpg" width="400" /><br /><br />Today I made my <i>"meat and potatoes"</i> husband really, really happy. I cooked him meat and potatoes . . . coz he gets tired of salads and "girlie" type foods . . . sometimes this man just has to have hearty sustenance! I am always happy to oblidge, coz . . . truth be told, I am a teensie bit <i>"meat and potatoes"</i> myself!!<br /><br /><img height="369" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17412.jpg" width="400" /> <br /><br />I saw a similar recipe in a magazine that looked sort of good . . . but it wasn't quite like I wanted it to be, and so I kinda twisted it around a bit to make it my own. I completely changed the cooking method . . . and used completely different herbs . . . different flavours to make the gravy . . .<br /><br /><img height="364" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17414.jpg" width="400" /><br /><br />I trimmed and cut up pork loin into chunks, melted a bit of the fat that I had trimmed off, and then browned it until it was golden all over . . . <br /><br /><img height="385" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17423.jpg" width="400" /><br /><br />I used the traditional herbs that one would use to make stuffing . . . sage, parsley, nutmeg . . . salt and plenty of black pepper . . . nice and savoury . . .<br /><br /><img height="351" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17428.jpg" width="400" /><br /><br />Celery and onion . . . and lovely chunks of apple, which goes so very well with pork . . .<br /><br /><img height="360" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17426.jpg" width="400" /> <br /><br />I created a delicious gravy using vegetable stock and apple juice (or cider if you are so inclined) . . .<br /><br /> <img height="367" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17425.jpg" width="400" /><br /><br />And then I baked it in the oven in a covered casserole until the pork was meltingly tender and the gravy thickened and lucious . . . having imparted the fullness of it's flavour into the pork . . .<br /><br /> <img height="343" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17421.jpg" width="400" /><br /><br />Then I covered it with some buttered slices of a french baguette and topped it with some cheese and returned it to the oven until those slices of baguette got all toasty brown . . . crisp on the edges . . . and yet a bit like like dumplings underneath . . .<br /><br /> <img height="349" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17419.jpg" width="400" /><br /><br />I serve it with piles of fluffy mashed potato and steamed fresh asparagus . . . some of the gravy spooned over the potatoes . . . just the way he likes it.<br />He was happy. Very, <i>very</i> happy.<br /><br /><img height="351" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17418.jpg" width="400" /><br /><br />The end.<br /><br /><img height="360" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17417.jpg" width="400" /><br /><br /><i><b>*Pork and Apple Bake with a Crispy Topping*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/pork-and-apple-bake-with-a-crispy-topping" target="_blank"><b>Printable Recipe</b></a><br /><br />A lovely oven stew made with lean pork, onions, apples and celery, seasoned and then baked until tender. Once tender, it is topped with little cheddar and garlic toasts and baked until golden brown. Delicious!<br /><br />450g of lean pork loin steaks, trimmed of any visible fat and cut into 1/2 inch chunks (about 1 pound)<br />(Save the fat trimmings)<br />1 medium onion peeled and chopped<br />2 stick of celery, trimmed and chopped<br />1 medium eating apple, peeled, cored and chopped<br />1/2 tsp of dried parsley flakes<br />1/2 tsp of dried sage flakes<br />pinch nutmeg<br />sea salt and coarsely ground black pepper<br />3 TBS flour<br />250ml of hot vegetable stock (1 1/4 cup)<br />250ml of apple cider or apple juice (1 1/4 cup)<br /><br />For the topping:<br />2 TBS softened butter<br />1 clove of garlic, peeled and crushed<br />200g of French stick, sliced (1 small baguette)<br />20g of strong cheddar cheese, grated (about 3 TBS)<br />(can use Parmesan cheesse if preferred)<br /><br />Preheat the oven to 190*C/375*F/ gas mark 5. <br /><br />Heat a large skillet over medium high heat on top of the stove. Add the pork fat scraps and render them down until you have about 1 TBS of rendered fat. Remove and discard the scraps. Toss in the pork cubes and brown them all over. Add the onion and celery. Continue to cook and stir until they are softened. Add the herbs and seasonings. Sprinkle with the flour and stir to coat. Pour on the vegetable stock and the apple cider. Stir in the apple cubes. Bring to the boil, stir in the apples and then pour the whole mixture into a casserole with has a tight fitting lid. Cover and place into the heated oven. Bake for about an hour and a quarter. <br /><br />While the pork is baking, stir together the garlic and the softened butter. Spread onto the slices of bread. Arrange these slices on top of the casserole at the end of the initial baking time and sprinkle evenly with the cheese. Bake for an additonal 10 to 15 minutes until golden brown. <br /><br />This goes wonderfully with mashed potatoes and a green vegetable.<br /><br />Note: if you desire you may add several chopped parnips and carrots to the stew mix before you put it into the oven. This adds an additional depth of flavour and colour!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-3491954354229347812012-06-12T20:00:00.000-07:002021-05-07T04:41:22.618-07:00Iced Coffee and Walnut Cake <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17377.jpg" height="337" width="400" /><br /><br />I love cake. Duh . . . no surprise there right? Well, I don't bake a lot of cakes because usually there is far too much of it for just the Toddster and myself . . . and I end up having to give half of it away . . . which technically is not a bad thing . . . but with the cost of food today, it doesn't happen to often nowadays.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17378.jpg" height="381" width="400" /><br /><br />I picked up the latest issue of <a href="http://www.goodtoknow.co.uk/recipes" target="_blank"><b>Good to Know Recipe</b></a>s the other day and I was immediately drawn to the recipe for this Iced Coffee and Walnut Cake. Although it was a recipe for beginners . . . it seemed to be a cake that was neither too big, nor too small . . . but just the right size for us.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17380.jpg" height="375" width="400" /><br /><br />I do so love a Coffee and Walnut Cake, and this is a fabulous recipe. Very easy, quick and most delicious! So delicious in fact that on the strength of this recipe alone . . . I treated myself to the cookery book it comes from. "Mastering the Art of Baking" by Anneka Manning and published by Murdoch books.<br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17385.jpg" height="384" width="400" /><br /><br /><i> "Take a masterclass in your own kitchen with Mastering the Art of Baking. This comprehensive new volume includes classics such as brioche and pork and fennel sausage rolls, through to contemporary dishes such as strawberry macaron mousse cake and caramelized tomato tart. Guiding you through the sweet and the savoury alike are comprehensive step-by-step photographs and expert tips on getting the best results. No matter what your previous baking experience is, Mastering the Art of Baking will fast become your baking bible." (taken from the net.)</i><br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/9063861649438.jpg" height="400" width="400" /><br /><br />I have to confess . . . they did not lie. This is a fabulous book and I am very impressed. I highly recommend it and I have not been paid or gifted to say so. Now . . . back to the cake.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17389.jpg" height="360" width="400" /><br /><br />Simple, moist, not too big, not too small and D-E-L-I-C-I-O-U-S!!!! Stogged to the hilt with tasty walnuts and crowned with a fabulous buttercream icing. It's quite simply fabulous. With a mild coffee flavour that is not over powering. We loved it. (Another thing I love are these wonderful<b><a href="http://www.lakeland.co.uk/search/baking-liners-for-tins/q04.r16.1" target="_blank"> loaf shaped parchment liners</a></b> that you can get for in your baking tins from Lakeland!)<br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17386.jpg" height="381" width="400" /><br /><br />End of . . . <br /><br /><i><b> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17387.jpg" height="343" width="400" /></b></i><br /><br /><i><b>*Iced Coffee and Walnut Cake*</b></i><br />Makes 8 to 10 servings<br /><a href="https://sites.google.com/site/oakcottagerecipes/iced-coffee-and-walnut-cake" target="_blank"><b>Printable Recipe </b></a><br /><br />This cake is a doddle to mix up and bake. Simple, easy and soooo scrummy!!<br /><br />125ml of whole milk (1/2 cup plus 1/2 TBS)<br />75g of butter chopped (1/3 cup)<br />1 tsp instant coffee granules <br />110g caster sugar (1/2 cup plus 1 TBS)<br />60g of chopped toasted walnuts (1/2 cup), plus extra whole walnut halves to decorate<br />1 medium egg, at room temperature and beaten<br />150g of self raising flour, sifted (1 1/3 cup plus 1/2 TBS)<br /><br />Coffee Buttercream Icing:<br />7 TBs butter, softened<br />1 tsp vanilla extract<br />160g of icing sugar, sifted (1 1/4 cup)<br />1 tsp instant coffee granules, dissolved in 1 tsp boiling water<br />spash of milk, if needed<br /><br />Preheat the oven to 160*C/325*F/ gas mark 3. Butter an 8 by 3 inch loaf tin and line with baking paper, allowing it to drape over the sides, for ease of removal.<br /><br />Put the milk, butter and coffee granules in a large saucepan. Cook and stir over medium heat until the butter is melted and the coffee granules dissolved. Remove from the heat and stir in the sugar and chopped walnuts with a wooden spoon. Stir in the egg until thoroughly combined. Stir in the flour gradually, until just combined. Pour the batter into the prepared pan and smooth the surface over with the back of a metal spoon. <br /><br />Bake for 40 to 45 minutes, until well risen and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes before removing to a wire rack to cool completely.<br /><br />To make the buttercream, using an electric whisk, beat the butter and vanilla together in a small bowl, until pale and creamy. Gradually beat in the icing sugar, a bit at a time, until well combined. Dissolve the coffee granules in 1 tsp boiling water and then cool. Beat into the butter cream. If the buttercream is too thick, you may beat in a little milk, only adding 1 tsp at a time until it reaches the desired consistency.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17393.jpg" height="393" width="400" /><br /><br />Shhh . . . don't tell anyone it's coffee. Well . . . I suppose technically the <a href="http://www.lds.org/study/topics/word-of-wisdom" target="_blank">Word Of Wisdom</a> says nothing about eating anything that is coffee flavoured . . . only drinking it, so I'm probably ok. <i><b> </b></i> How many of us have been indulging in some Revels and ended up with the coffee flavoured one. Ugh . . . this cake is much, much better.<br /><br />Don't you like that little Melamine tray? I got it from <a href="http://www.berryred.co.uk/" target="_blank"><b>Berry Red.</b></a> It's part of their Greengate Range which I absolutely love, love, LOVE!! (And no . . . I didn't get paid or receive anything free to say that either!)yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-55784139207396610872012-06-11T20:00:00.000-07:002021-05-07T04:41:22.982-07:00Perfect Burgers<img height="350" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17354.jpg" width="400" /> <br /><br />What makes a perfect burger??? They may be considered "Fast Food," but making a perfect burger is somewhat of an art form . . . I don't believe that you get too many really good burgers in fast food joints actually . . . how can you?? They pump them out like cookie cutters . . . the main aim being to cook and sell as many as possible as they can.<br /><br /> <img height="361" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17340.jpg" width="400" /><br /><br />I want a burger that tastes of something . . . that tastes of beef . . . that has flavour and texture . . . moist and delicious. The key to a <i>really</i> good burger is to use a medium fat coarsely ground grade A beef . . . ground brisket or chuck makes a great burger.<br /><br /> <img height="389" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17341.jpg" width="400" /><br /><br />I like to add grated onion and minced garlic to my burgers, along with some mustard, salad dressing and herbs. You can use parsley, oregano, basil, summer savoury, marjoram . . . you want an herb that goes well with beef and all of those are winners. I also add an egg to help bind it all together, but you can leave it out if you want to.<br /><br /> <img height="390" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17342.jpg" width="400" /><br /><br />Next you will want to use a very light hand when mixing them together and shaping them. Handling them too much toughens the meat. Light and easy is the way to go. I pop a little dimple into the centre of my burgers before cooking. This helps to keep them flatter when they are cooking. I don't like my burgers to be too puffy.<br /><br /> <img height="382" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17344.jpg" width="400" /><br /><br />You want to cook them from a chilled state and try hard to refrain from pressing them with a spatula when you are grilling them. Pressing them only forces out the juices and you don't want to do that. You want them to retain as much of their meat juices as possible.<br /><br /> <img height="376" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17347.jpg" width="400" /><br /><br />Grilled until golden brown on both sides and tucked into a toasted bun with your favourite toppings, you have a burger worthy of being called a GREAT burger! Today I added a slice of Leicester Cheese to the top of each and let it melt down and then I topped each with some fresh sliced mushrooms that I had fried in a bit of butter. Some lettuce and freshly sliced tomatoes and we were good to go!<br /><br /> <img height="400" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17339.jpg" width="396" /><br /><br /> <i><b>*Perfect Burgers*</b></i><br />Makes 4<br /><br />It is wise not to use totally lean ground beef when making a burger. You want a little bit of fat to help keep them moist and flavourful!<br /><br />1 large free range egg<br />1 tsp Dijon mustard<br />1 small onion, peeled and grated<br />1 clove of garlic, peeled and minced<br />1/2 tsp salt<br />1/2 tsp black pepper<br />1 TBS creamy Caesar salad dressing<br />1 pound medium ground beef<br /><br />Beat together the egg, mustard, onion, garlic, salt, pepper and salad dressing Crumble the beef into a bowl. Add the beaten mixture and gently mix in with your hands or a fork. Try not to handle it very much. Use a light touch. Gently shape into 4 balls, Flatten out to burgers about 3/4 of an inch thick. Make a depression in the centre of each burger. This helps to keep them from puffing up too much whilst cooking. Lightly oil a grill pan. Heat until hot. Cook your burgers for 6 to 8 minutes per side, until they are cooked through and no longer pink inside. Don't press them with a spatula whilst cooking. This causes juices to be lost. Once done tuck them into warm toasted buns and serve immediately along with your favourite toppings.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-27583318825229858802012-06-10T20:00:00.000-07:002021-05-07T04:41:23.344-07:00Sticky Lemon Chicken<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bhglMaNleNiCj70mOVr22NWPsfU0HsaDEStVQGV8NfzJYgoGRuqzKa_Jq-AN7bm614q96lMHa6NRRpJFJnDlNKYAmglaOGX69zjvC0ewAiDunLYtPyQAuPs3WLDqRy1zrLB4MO7ubfB-/s1600/SDC17331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="587" data-original-width="639" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bhglMaNleNiCj70mOVr22NWPsfU0HsaDEStVQGV8NfzJYgoGRuqzKa_Jq-AN7bm614q96lMHa6NRRpJFJnDlNKYAmglaOGX69zjvC0ewAiDunLYtPyQAuPs3WLDqRy1zrLB4MO7ubfB-/s400/SDC17331.jpg" title="Sticky Lemon Chicken" width="400" /></a></div><br />I am always on the look out for a good chicken breast recipe. We eat a lot of chicken in this house, and it mostly comes in the form of breasts, because they are relatively healthy and low in fat.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheDYrxQm5uWIhfUEWvESDs8n0bc7JsIqWE8m8bEIVJS3tTU3p9PQqbMLfWhrZFJEg1iE9VDTBsBgNgQ-mQB3cZ4zcV96BJ6gRxm0aTB7tH9Exm4hOyezQouGy-YTinUEaZqkFHt2RaWZV/s1600/SDC17328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="583" data-original-width="640" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiheDYrxQm5uWIhfUEWvESDs8n0bc7JsIqWE8m8bEIVJS3tTU3p9PQqbMLfWhrZFJEg1iE9VDTBsBgNgQ-mQB3cZ4zcV96BJ6gRxm0aTB7tH9Exm4hOyezQouGy-YTinUEaZqkFHt2RaWZV/s400/SDC17328.jpg" title="Sticky Lemon Chicken" width="400" /></a></div><div style="text-align: center;"><br /></div><br /><br />It's so easy to get them all wrong though . . . because they are so lean and low in fat . . . that also means that there is a fine line between cooked and overcooked. It's an uneasy balance that can be so easily thrown off. That can all change though . . . by leaving a bit of the bone attached and leaving the skin on.<br /><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UpDFBTk6iB-BS_zdHbXaa-IccR5eR-lQjkar1DIH-yAkwsuIcq7fKWUuEqbGoPUdlDRg1XYQB90CWHqU_2aTbiNnpxKV9JBikrdvNvLDiZPPqh-Wc1yws_XAApsI-cuy_ioiwGwiEqIj/s1600/SDC17329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="577" data-original-width="640" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5UpDFBTk6iB-BS_zdHbXaa-IccR5eR-lQjkar1DIH-yAkwsuIcq7fKWUuEqbGoPUdlDRg1XYQB90CWHqU_2aTbiNnpxKV9JBikrdvNvLDiZPPqh-Wc1yws_XAApsI-cuy_ioiwGwiEqIj/s400/SDC17329.jpg" title="Sticky Lemon Chicken" width="400" /></a></div><br />The skin can help protect all that fat free leaness from drying out, and becoming most unpalatable. I love chicken . . . but I absolutely loathe dried out tasteless chicken . . .<br /><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBa0viJ_PFVhkgjaB6yw3LtPN-5kbidvwrH1xGwK0adc6u83Nflruc4o4210Xu-_amGpNw-pht2VQHVAanjPh7Q2V4lUOClocb0dS6P68WbDBqgd7Nz2LYIbg0oIwPzUaxYod-snG8O2U/s1600/SDC17332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="511" data-original-width="639" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBa0viJ_PFVhkgjaB6yw3LtPN-5kbidvwrH1xGwK0adc6u83Nflruc4o4210Xu-_amGpNw-pht2VQHVAanjPh7Q2V4lUOClocb0dS6P68WbDBqgd7Nz2LYIbg0oIwPzUaxYod-snG8O2U/s400/SDC17332.jpg" title="Sticky Lemon Chicken" width="400" /></a></div><br />Most often, unless I am cooking them in a stir fry or some other dish that is quick and easy . . . I leave them partially boned and the skin on if I can. Those two things add a lot of flavour, without really adding much in the way of fat or calories. I always take the skin off before eating . . .that skin is just a barrier between a dry breast and a delicious breast . . . end of.<br /><br /><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSLr-64_XAfMpO3F25M9kbXcKG2Rixb4gWWdHhSbymCW4oSvi9t5xwqVXGK3c8883gwY7FEC49JhyT54ZEm50R2lO_khRkxnYIWPEGPi7EfYpBpNKU0Rjaw0jeYacfUCT1xFOjO3L1rLd/s1600/SDC17335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="534" data-original-width="640" height="333" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSLr-64_XAfMpO3F25M9kbXcKG2Rixb4gWWdHhSbymCW4oSvi9t5xwqVXGK3c8883gwY7FEC49JhyT54ZEm50R2lO_khRkxnYIWPEGPi7EfYpBpNKU0Rjaw0jeYacfUCT1xFOjO3L1rLd/s400/SDC17335.jpg" title="Sticky Lemon Chicken" width="400" /></a></div><br />This is a very simple recipe here today, using only a few ingredients . . . but it has BIG flavour . . . and juiciness. Just look at that succulent juiciness . . . it's a very good thing.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQfogN3QdcI1OQp6URjJbSEMMjd5hXIH70bQFhrD5TnTG4ZVzB-PH1ytVWgVRMCOX2jLUuvyVxPNoXw-2hjbmQgFsrIOGNOim6iVpgPUXZakKfhPfN2xaB6YBihtXU13ETBPYcL1Sgx5w/s1600/SDC17336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="544" data-original-width="639" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDQfogN3QdcI1OQp6URjJbSEMMjd5hXIH70bQFhrD5TnTG4ZVzB-PH1ytVWgVRMCOX2jLUuvyVxPNoXw-2hjbmQgFsrIOGNOim6iVpgPUXZakKfhPfN2xaB6YBihtXU13ETBPYcL1Sgx5w/s400/SDC17336.jpg" title="Sticky Lemon Chicken" width="400" /></a></div><div style="text-align: center;"><br /></div><br /><br />Honey, lemon and oregano . . . it's the Holy Trinity of chicken deliciousness. Trust me.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3tCGUrYjbHexWWUlWRJlCxS_Yc2XzJ5QQ2GyVQgnxdCfrNd4GTmNeMCCBmehozGZEwK_dOmxzs7M6QQfJA2AbNSm1Ca0JE0VqMbgWYEWLi11NhdOFvOV3qHUFvCwn0WkdI8tRY7SxhRC/s1600/SDC17338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Sticky Lemon Chicken" border="0" data-original-height="589" data-original-width="639" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt3tCGUrYjbHexWWUlWRJlCxS_Yc2XzJ5QQ2GyVQgnxdCfrNd4GTmNeMCCBmehozGZEwK_dOmxzs7M6QQfJA2AbNSm1Ca0JE0VqMbgWYEWLi11NhdOFvOV3qHUFvCwn0WkdI8tRY7SxhRC/s400/SDC17338.jpg" title="Sticky Lemon Chicken" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Quick, easy and some of the most delicious chicken you could ever want to eat! What more could you ask for!</div><div style="text-align: center;"><br /></div><br /><!-- START The Recipe Box --><script type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bhglMaNleNiCj70mOVr22NWPsfU0HsaDEStVQGV8NfzJYgoGRuqzKa_Jq-AN7bm614q96lMHa6NRRpJFJnDlNKYAmglaOGX69zjvC0ewAiDunLYtPyQAuPs3WLDqRy1zrLB4MO7ubfB-/s1600/SDC17331.jpg","name":"Sticky Lemon Chicken","description":"A very simple recipe which produces moist delicious chicken with a slight stickiness. Serve with some rice and a vegetable for a simple supper.","yield":"4","author":{"@type":"Person","name":"Marie Rayner"},"video":null,"recipeIngredient":["4 part boned chicken breasts, with the skin on","the finely grated zest and juice of one lemon (un-waxed)","1 TBS clear runny honey","1 TBS olive oil","2 cloves of garlic, peeled and chopped","1 tsp oregano","salt and pepper to taste"],"recipeInstructions":["Preheat the oven to 190*C/375*F/ gas mark 5. Put the chicken breasts into a baking tin, skin side up. Season to taste with salt and black pepper. Put the lemon juice and zest, honey, olive oil and garlic into a small bowl and warm through in the microwave. (about 30 seconds) Stir well to mix everything together. Pour this mixture over top of the chicken.","Bake in the preheated oven for 30 minutes, taking it out to baste every ten minutes or so. The juices should gradually thicken and create a delicious sticky glaze, and the chicken juices should run clear. Allow to stand for 5 minutes before serving."],"@context":"http://schema.org","@type":"Recipe"}</script><br /><div class="ccm-card" data-ccmcardid="177" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe"><h3 class="ccm-name">Sticky Lemon Chicken</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><a class="ccm-printbutton" href="https://www.recipesgenerator.com/p/print.html" id="ccm-printbutton" onclick="ccmpr(this);" target="_blank">Print</a><br /><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Sticky Lemon Chicken" draggable="false" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6bhglMaNleNiCj70mOVr22NWPsfU0HsaDEStVQGV8NfzJYgoGRuqzKa_Jq-AN7bm614q96lMHa6NRRpJFJnDlNKYAmglaOGX69zjvC0ewAiDunLYtPyQAuPs3WLDqRy1zrLB4MO7ubfB-/s400/SDC17331.jpg" title="Sticky Lemon Chicken" width="400" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><b>Yield: </b>4</span><br /><div class="ccm-author ccm-info-child"><b>Author: </b>Marie Rayner</div></div><div class="ccm-summary">A very simple recipe which produces moist delicious chicken with a slight stickiness. Serve with some rice and a vegetable for a simple supper.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients:</h3><div class="ccm-section"><ul><li>4 part boned chicken breasts, with the skin on</li><li>the finely grated zest and juice of one lemon (un-waxed)</li><li>1 TBS clear runny honey</li><li>1 TBS olive oil</li><li>2 cloves of garlic, peeled and chopped</li><li>1 tsp oregano</li><li>salt and pepper to taste</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions:</h3><div class="ccm-section"><ol><li>Preheat the oven to 190*C/375*F/ gas mark 5. Put the chicken breasts into a baking tin, skin side up. Season to taste with salt and black pepper. Put the lemon juice and zest, honey, olive oil and garlic into a small bowl and warm through in the microwave. (about 30 seconds) Stir well to mix everything together. Pour this mixture over top of the chicken.</li><li>Bake in the preheated oven for 30 minutes, taking it out to baste every ten minutes or so. The juices should gradually thicken and create a delicious sticky glaze, and the chicken juices should run clear. Allow to stand for 5 minutes before serving.</li></ol></div></div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #EnglishKitchen</div></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com/" target="_blank">The Recipes Generator </a><br /><br /><img border="0" data-original-height="400" data-original-width="500" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhylQbaF18jkRido90T9JysRhyphenhyphenCHTiKFj0g1b1z-tNushIgYGEyDtR0ME-gmQnOmo36eJa6wmtl-sex2M1ILwDM1csbhW3pBVoCiCSRgmZ4GFZO0dTpA0yE_P7WiCbbCQ5O1MlH_ETFTAk/s200/Marie-Signature-Transparent.png" width="200" /><br /><a href="https://www.bloglovin.com/blog/1655969/?claim=rgaz8v5xsgj">Follow my blog with Bloglovin</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{margin: 0;color: #fff;padding: 5px;font-size: 14px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 20px -20px -20px;color: #fff;display: -webkit-box !important;display: -ms-flexbox !important;display: flex !important;-webkit-box-align: center;-ms-flex-align: center;align-items: center;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;}.ccm-instagram-icon:before{content: "";display: block;width: 60%;height: 60%;margin: 20% auto;border-radius: 50%;border: 5px solid;box-sizing: border-box;box-shadow: 16px -17px 0 -13px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25)}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{position:relative;text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{width:90px;height:35px;font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 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I also love berry tarts. This is a recipe that I have had in my file to make for several years now. I've adapted it from a Waitrose Seasons cookbooklet, from the summer recipes edition for 2009.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17229.jpg" height="381" width="400" /><br /><br />After having made these the other day . . .I have to confess . . . they are quite, <i>quite,</i> <span style="font-size: large;">quite</span> fabulous . . . <span style="font-size: large;">seriously</span> so.<br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17231.jpg" /><br /><br />First there is the sweet dessert pastry, which is slightly sweet, and buttery . . . and oh so crisp.<br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17233.jpg" height="332" width="400" /> <br /><br />Then there are the berries. I used blueberries and raspberries the other day . . . my strawberries being to large to really fit into the shells . . . these are the perfect red, white and blue dessert tarts for summer holidays . . .<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17234.jpg" height="376" width="400" /><br /><br />The creamy custard is unctuously delish . . . light and rich, without being overly sweet. It is simply vanilla custard folded into softly whipped cream . . . napped over the berries like a lovely . . . soft . . . little cloud . . .<br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17235.jpg" height="342" width="400" /> <br /><br />The three together are totally, utterly, impossibly . . . irresistable!! I kid you not!<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17237.jpg" height="375" width="400" /><br /><br />Not only that, but they are the perfect portable dessert. You can just carry your ingredients to the venue . . . the crisp tart shells, that beautiful custard cream, a bowl of those lucious berries . . . and put them together on sight. Easy peasy . . . lemon squeasy!<br /><br /><img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17238.jpg" height="400" width="397" /> <br /><br />I can't believe I waited <span style="font-size: large;">three </span>whole years to make these!! I can tell you it <i>won't</i> be three years before I make the next bunch!!<br /><i><b><br /></b></i><i><b> <img src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17245.jpg" height="398" width="400" /></b></i><br /><br /><i><b>*Mixed Berry and Creamy Custard Tarts*</b></i><br />serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/mixed-berry-and-creamy-custard-tarts" target="_blank"><b>Printable Recipe</b></a><br /><br />Fabulous fresh berries in a crisp sweet pastry shell and topped with a creamy custard. Delicious!<br /><br />200ml of milk (7 fluid ounces)<br />2 free large range egg yolks<br />20g of caster sugar (5 tsp)<br />1 1/2 TBS plain flour<br />1/2 tsp Vanilla Bean Paste<br />150g of sweet dessert pastry (enough for 4 4-inch tarts)<br />100ml of double cream (6 3/4 TBS), softly whipped<br />200g of fresh berries (blueberries, raspberries, etc. (about 2 cups)<br /><br />Preheat the oven to 190*C/375*F/ gas mark 5. <br /><br />First make the custard. Pour the milk into a medium saucepan and bring just to the boiling point, over gentle heat. Whisk the egg yolks, sugar, flour and vanilla paste together in a heatproof bowl. Pour on the hot milk, whisking continuously. Clean pan and return the warm mixture to it. Cook, over medium heat, whisking vigorously until the mixture thickens and comes to a simmer. Pour into a bowl. Place a piece of cling film over top, pressing it to the surface, and set aside to cool completely.<br /><br />Divide the pastry into four pieces. Roll each piece out into a round large enough to line a 4 inch loose bottomed tartlet tin. Prick the bases all over with a fork. Line with baking parchment and fill with baking beans. Bake for 10 to 12 minutes, until just beginning to turn golden. Remove the paper and beans and return to the oven for an additonal 5 minutes. Remove from the tins and cool compltely on a rack.<br /><br />Fold the softly whipped cream into the cold custard. Spoon the berries into the pastry cases and top with the custard mixture. Dust with icing sugar prior to serving.<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/craft%20photos/copyright2.jpg" height="175" width="400" /><br /><br />If you are looking for some more ideas to indulge in on a summer picnic this year, why not indulge in my newest Cookbooklet, The Great British Picnic! Available at a bargain price of only £5. Check it out along with my other cookbooklets by clicking on the Cookbooklets Tab above!<br /><br />Filled with over 36 new recipes, including several types of flavoured mayonnaises, flavoured butters, beautiful sandwiches, delicious spreads and dips, a tasty assortment of salads, a variety of cool soups, refreshing beverages, picky bits, cakes and general scrumminess, all perfect for celebrating the summer season in a very British Picnic Way. (We are great picnickers over here!) There's something here for everyone, including my "Top Tips for Picnic Success" and "Chic Ideas" for creating a "Very Stylish Moveable Feast!" Interspersed between all this scrumminess, there are witty quotes and my own delightful water colour illustrations! Pick one up today before this offer is quite simply . . . gone! *pouf*<br /><br /> <img src="http://img.photobucket.com/albums/v51/MarieAlice/craft%20photos/Picnicstothewoodscopyright.jpg" height="236" width="400" />yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-83723532961472659812012-06-08T20:00:00.000-07:002021-05-07T04:41:24.077-07:00Spiced Blueberry Scones<p> <img alt="Spiced Blueberry Scones" height="584" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17323.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br />Sigh . . . the sun did not shine . . . it was too wet to play . . . so we stayed in the house . . . all that cold, cold . . . wet day . . . (Thank you Dr Seuss!) </p><p>The perfect day to bake scones. An English scone recipe is the epitome of the perfect scone recipe. There are many other scone recipes that are just as tasty however, and these wonerful scones are what I consider to be one of my best, if not the best scone recipe I have in my portfolio.<br /><br /> <img alt="Spiced Blueberry Scones" height="530" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17322.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br />Boy, oh boy, have we ever had a wet week! I think it's probably safe to say that drought conditions will soon be lifted in this country . . . we've had more rain in this past week than we had all winter! </p><p>This is the kind of weather than can get you down if you let it . . . really and truly.<br /><br /> <img alt="Spiced Blueberry Scones" height="578" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17320.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br />The grass is really green though! And the roses are blooming profusely. You have never seen roses til you hav seen an English Rose. </p><p> Tis something you can really appreciate and admire from the comfort of a dry and warm armchair . . . through the window. With a hot cuppa in one hand and a tasty scrummy scone in the other.<br /><br /> <img alt="Spiced Blueberry Scones" height="582" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17307.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br />Yep . . . nothing tastes better on a rainy day. Well, that's my opinion anyways! </p><p>I adore scones. Any day really. Dry. Wet and inbetween. They are just one of those things that get my tastebuds to tingling overtime!<br /><br /> <img alt="Spiced Blueberry Scones" height="549" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17308.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br />You all know how much I love blueberries . . . they are one of my favourite things, hands down! Mmmm . .. des bluets . . . c'est le monde de mon coeur. C'est magnfique!! C'est si <span style="font-size: large;">si</span> <span style="font-size: x-large;">si </span>bon!! Bien sur . . .<br /><br /><img alt="Spiced Blueberry Scones" height="546" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17306.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br /><br />Today I decided to switch out my favourite <a href="http://theenglishkitchen.blogspot.co.uk/2010/04/strawberry-and-mint-scones.html" target="_blank"><b>Strawberry and Mint Scones</b></a> . . . and change them to Spiced Blueberry Scones . . . coz . . . one, I love these scones . . . and two, I love blueberries. </p><p>You may want to check out the strawberry version of these as well. They are tres magnifique! And I don't say that lightly.<br /><br /><img alt="Spiced Blueberry Scones" height="595" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17311.jpg" title="Spiced Blueberry Scones" width="640" /> <br /><br />But for now blueberry and here they are! Ta da!! </p><p>Beautifully buttery and short, with just the faintest hint of spice . . . cardamom and cinnamon . . . and topped with sweet wild blueberry preserves . . .then baked until crisp and brown on the edges.</p><p>I like to use Bonne Maman preserves. They are my favourite and have the best flavour as well as having a high ratio of fruit in them. I hate jam that is all sauce and no fruit.<br /><br /><img alt="Spiced Blueberry Scones" height="568" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17314.jpg" title="Spiced Blueberry Scones" width="640" /> <br /><br />Once cooled, these scrumptious babies are then drizzled with a lightly spiced lemon drizzle icing.</p><p>These always, ALWAYS turn out fabulously delicious! Moreishly Scrummy!!! Nom Nom Nummy!!!!<br /><br /> <img alt="Spiced Blueberry Scones" height="600" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17326.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br />I bet YOU can't eat just one. If you can, you are a much better person than I am. </p><p>I find it impossible to stop at one, but then again . . . it is like that with most things. I am so naughty. These also freeze well without glazing, just so you know!<br /><br /><img alt="Spicd Blueberry Scones" height="587" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17324.jpg" title="Spiced Blueberry Scones" width="640" /><br /><br /></p><div style="text-align: left;"><i><b>*Spiced Blueberry Scones*</b></i></div><p>Makes 14<br /><a href="https://sites.google.com/site/oakcottagerecipes/spiced-blueberry-scones" target="_blank"><b>Printable Recipe</b></a><br /><br />Crisp on the outsides, soft and buttery on the insides and scrummily moreishly good. 'Nuff said.<br /><br />280g of plain flour (2 cups) plus more for dusting<br />95g caster sugar (1/2 cup)<br />2 tsp baking powder<br />1/4 tsp salt<br />1/2 tsp ground cardamom<br />1/2 tsp ground cinnamon<br />6 TBS unsalted butter, cold and cut into 1/2 inch cubes<br />240ml of double cream (1 cup heavy cream)<br />wild blueberry preserves (I like Bon Maman)<br /><br />For the drizzle:<br />130g of icing sugar, sifted (1 cup)<br />pinch ground cardamom<br />1 TBS lemon juice<br />hot water as needed<br /><br />Preheat the oven to 190*C/375*F/ gas mark 5. Line two baking sheets with baking parchment paper. Set aside.<br /><br />Sift the flour into the bowl of a food processor. Add the sugar, baking powder and salt. Blitz a couple of seconds to mix. Drop in the butter cubes. Blitz until the mixture resembles coarse meal. Transfer to a medium sized bowl. Stir in the cream with a fork, mixing it in until the mixture forms a soft dough. Knead several times to bring it all together. Lightly dust the countertop. Tip out the dough. Pat out to a large circle (about 10 inches in diameter) and 1/2 inch thick. Cut out with a sharp 3 inch round fluted cutter. Place onto the prepared baking sheets, leaving soem space in between each for spreading. Reroll any scraps and repeat until you have used up all the dough.<br /><br />Gently make an indentation in the centure of each with your thumb. Spoon about half a teaspoonful of blueberry preserves into the centre of each.<br /><br />Bake for 20 to 25 minutes in the preheated oven, until the edges are golden brown and they are dry and golden brown on the bottoms. Remove from the oven and let stand for about five minutes before removing to a wire rack to finish cooling.<br />Sift the icing sugar into a small bowl together with the ground cardamom. Whisk in the lemon juice and enough water to give you a smooth and drizzable consistency. Drizzle this icing across the cooled scones. Let set for 30 minutes before serving or storing.<br /><br />Store in an airtight container for up to 2 days. </p><p style="text-align: center;"><img alt="Spiced Blueberry Scones" height="595" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17311.jpg" title="Spiced Blueberry Scones" width="640" /></p><p> This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! </p><a href="https://www.bloglovin.com/blog/1655969/?claim=rgaz8v5xsgj" rel="nofollow" style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: "Open Sans", sans-serif; font-size: 18px; outline: none; transition: all 0.25s ease-in-out 0s;" target="_blank">Follow my blog with Bloglovin</a> yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-81983100725174037682012-06-07T20:00:00.000-07:002021-05-07T04:41:24.464-07:00Chicken à la King <img height="346" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17302.jpg" width="400" /><br /><br />I had some leftover chicken which I wanted to use up, from having roasted <a href="http://www.guardian.co.uk/lifeandstyle/2010/feb/21/roast-chicken-recipe-nigel-slater" target="_blank"><b>Nigel's chicken</b></a> last night. (It's a very very very good roast chicken recipe by the way, moist and tender, and scrummily browned!) I could have done any number of things with it . . . but then . . .<br /><br /> <img height="368" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17286.jpg" width="400" /><br /><br />I got to thinking back to when I was a girl. My mother used to host the odd luncheon party at our home. Usually I was at school when these events were going on, but I got to watch the preparations . . . and if she was doing finger sandwiches, I got to eat the crusts that were cut off.<br /><br /><img height="351" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17287.jpg" width="400" /> <br /><br />They always tasted so good for some odd reason. She'd have thrown them all into a bag and we could just snack on them after school. There would be little brown bits of bread with egg salad clinging to some of them . . . and perhaps deviled ham to others . . . scrummy yummy.<br /><br /> <img height="360" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17288.jpg" width="400" /><br /><br />I always watched her preparations with longing. I could hardly wait to grow up and have these kinds of parties of my own. Those ladies would sit down to feasts of finger sandwiches, and perfection salad . . . <a href="https://sites.google.com/site/oakcottagerecipes/baking-powder-biscuits" target="_blank"><b>crisp and flakey biscuits</b></a> slathered with deliciously creamy Chicken à la King . . . tea breads spread with butter, and tiny tarts filled with lemon or jam, or pretty . . . sweet berries, sitting atop the pastry like little coloured jewels.<br /><br /> <img height="371" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17289.jpg" width="400" /><br /><br />Everyone was all prettied up in their nicest afternoon dresses, pretty little hats, patent leather purses and pumps . . . the air was filled with laughter and giggles and women's chatter.<br /><br /><img height="376" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17290.jpg" width="400" /><br /><br />Of course when I worked as the Chef at the Manor, I got lots of practice at cooking for luncheons . . . there was never anything as simplistic as this Chicken à la King dish . . . those were ladies of a different class . . . not for them simple things . . . their tastes ran more to smoked salmon, and rich soups . . . fancified salads, and terribly fiddly desserts . . . most often the plates would come back to the kitchen . . . hardly touched . . .<br /><br /> <img height="384" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17291.jpg" width="400" /><br /><br />Not that the food wasn't par excellence . . . but rich women don't really eat do they . . . they taste and then push the food around on their plates . . . all the while longing to actually eat what was there, but fearful of looking like a glutton in front of the rest or putting on an ounce . . . sad really.<br /><br /> <img height="400" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17294.jpg" width="392" /><br /><br />Anyways, it was fun for me to get to stretch my abilities and cook all those different things . . . but my heart longed for simpler times, and simpler ladies . . .<br /><br /> <img height="365" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17295.jpg" width="400" /><br /><br />or was I only looking at things through rose coloured glasses . . . and the fancies of a daughter's memories??<br /><br /> <img height="400" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17296.jpg" width="395" /><br /><br />Todd and I feasted on this tonight. We both enjoyed . . . a bit indulgent yes . . . but worth every delicous morsel. Once in a while you just have to treat yourself.<br /><br /> <img height="383" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17297.jpg" width="400" /><br /><br />I don't know why dishes like this have gone out of fashion . . . it's really very, <i>very</i> good.<br /><br /><i><b> <img height="370" src="https://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17301.jpg" width="400" /></b></i><br /><br /><i><b>*Chicken à la King*</b></i><br />Serves 2 to 3<br /><a href="https://sites.google.com/site/oakcottagerecipes/chicken-a-la-king" target="_blank"><b>Printable Recipe</b></a><br /><br />Delicious chicken in a well flavoured velvety sauce, served over baking powder biscuits or flaky patty shells.<br /><br /><br />6 white cupped mushrooms, sliced (about 1/2 cup)<br />3 TBS red bell pepper, finely chopped<br />2 TBS butter<br />1 1/2 cups <a href="https://sites.google.com/site/oakcottagerecipes/veloute" target="_blank">velouté sauce</a><br />2 poached small chicken breasts, cut into cubes (1 cup of meat)<br />1 medium egg yolk, lightly beaten<br />2 TBS dry sherry<br />2 TBS chopped fresh flat leaf parsley<br />fine sea salt and ground white pepper to taste<br /><br />Melt the butter in a large skillet. Add the mushrooms and chopped bell pepper and saute until softened, without browning. Add the sauce along with the chicken breast meat. Gently heat through. Remove 1/4 cup of the sauce and use it to temper the egg yolk, carefully, beating constantly. (Add it a little at a time so as not to create scrambled egg.) Return the yolk/sauce mixture to the pan along with the sherry, the parsley and heat through. Season to taste with salt and pepper. Spoon over split warm baking powder biscuits or flaky patty shells.yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-17218278462563321602012-06-06T20:00:00.000-07:002021-05-07T04:41:24.875-07:00Beetroot, Feta, Almond and Couscous Salad <img height="365" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17249.jpg" width="400" /><br /><br />I have had this salad recipe in my to make file for a couple of years now.It's one that I collected from those booklets that Waitrose used to put out seasonally. I have a whole bunch of those and I am slowly cooking my way through them.<br /><br /> <img height="344" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17250.jpg" width="400" /><br /><br />I thought this salad looked really interesting . . . with a wonderful variety of textures, flavours and colours . . .<br /><br /> <img height="398" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17251.jpg" width="400" /><br /><br />You get the salty creamy tang of the Feta cheese, along with the crunch of savoury toasted almonds . . . a sweet hot bite from the sweetfire pickled beetroot . . . not obnoxiously hot, but it's there . . . and then there is that lovely green from the coriander, the nuttiness of the couscous . . . and then that spicy, orangy dressing . . .<br /><br /><img height="379" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17252.jpg" width="400" /> <br /><br />Altogether, they make for one pretty fabulous salad.<br /><br /> <img height="362" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17253.jpg" width="400" /><br /><br />I served it with <a href="http://www.guardian.co.uk/lifeandstyle/2010/feb/21/roast-chicken-recipe-nigel-slater" target="_blank"><b>Nigel's Roast Chicken.</b></a><br /><br /><img height="389" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17259.jpg" width="400" /><br /><br />It was good . . .very, VERY good.<br /><br /> <img height="364" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17260.jpg" width="400" /><br /><br /><i><b>*Beetroot, Feta, Almond and Couscous Salad*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/beetroot-feta-almond-and-couscous-salad" target="_blank"><b>Printable Recipe</b></a><br /><br />A deliciously different salad, with lots of lovely flavours and textures, and plenty of colour.<br /><br />the grated zest and juice of 1 orange (scrub the orange really well first)<br />200ml of boiling water (scant cup)<br />50g of toasted flaked almonds (scant 1/3 cup)<br />200g of Greek Feta Cheese, crumbled (7 1/2 ounces)<br />1/2 of a 180g pack of Sweetfire pickled beetroot, diced (about 5 or 6 small beetroots)<br />20g pack of mint or fresh coriander (cilantro), chopped roughly (1/4 cup)<br />150g of couscous (scant cup)<br />3 TBS extra virgin olive oil<br />1 tsp ground cinnamon<br />salt and black pepper to taste<br /><br />Put the couscous into a bowl. Pour over 200ml of boiling water. Cover and let stand for 10 minutes, until all the water has been absorbed.<br /><br />Whisk together the oil, orange juice, zest and cinnamon while you are waiting. <br /><br />Fluff up the couscous with a fork and pour over the dressing. Taste and adjust seasoning, adding salt and pepper to taste. (Be judicious with the salt as the Feta cheese is salty.)<br /><br />Fold in the cheese, beetroot and mint or coriander. Serve.<br /><br />Note, if you cannot get the hot and sweet pickled beetroot, use normal sweet pickled beetroot, drained and add a pinch or two of cayenne pepper to the dressing.<br /><br />Speaking of salads, have you checked out my newest cookbooklet yet? Great British Picnics. It's up in my right hand side bar . . . At the risk of tooting my horn a tiny bit . . . you really don't miss out on something which is also very good. It will be taken off in a few weeks time, so you will want to grab one now while you can!yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0tag:blogger.com,1999:blog-2886574758038493274.post-89199382289264406972012-06-05T20:00:00.000-07:002021-05-07T04:41:25.236-07:00Salade Composé <img height="357" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17272.jpg" width="400" /><br /><br />Sixty years ago, the English writer GK Chesterton wrote, `If an Englishman has understood a Frenchman, he has understood the most foreign of foreigners. The nation that is nearest is now the furthest away.' We even chose to measure the distance between differently . . . for us it's miles . . . for them kilometers . . . We tend to think of them as roly poly individuals wearing berets, with ropes of garlic hanging around their necks . . . and then tend to think of us as being rather "toffee-nosed" and tasteless . . . capable only of cooking a good roast beef.<br /><br /><img height="393" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17270.jpg" width="400" /><br /><br />Our relationship has always been tenuous at best . . . a real love/hate kind of thing! We noticed when on those times we have spent in France . . . you can get delicious cheeses from all over the world . . . but there are no British Cheeses, or at least we have never been able to find them. The Toddster finds that very hard to take . . . a world without cheddar is a world that is missing something very dear to his heart!<br /><br /> <img height="385" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17269.jpg" width="400" /><br /><br />I do like French food as a whole though . . . well with the exception of brains and snails . . . oh and frog's legs, that is. (Just imagine all those poor frogs having to get around in wheelchairs! Poor things! It may taste like chicken . . . but . . . um . . . I'm not fond of chicken with freckles. 'Nuff said!!)<br /><br /> <img height="361" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17268.jpg" width="400" /><br /><br />Anyhoooo . . . I do love most French food, and I think most Brit's do. A lot of the higher class restaurants here in the UK carry French dishes on the menu . . . seriously. Love . . . hate . . .<br /><br /><img height="365" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17267.jpg" width="400" /><br /><br />This is a delicious salad, which one might easily find in any French Bistro . . . but, when you look at it . . . it's not really any different than an English Salad . . . except that it uses a tasty vinaigrette instead of salad cream.<br /><br /> <img height="389" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17266.jpg" width="400" /><br /><br />For years the English did not do salad very well . . . and indeed, it can still be very difficult to find a decent salad when out and about here in the UK. Britain . . . a salad does not have to be just a bunch of lettuce leaves, some sliced cucumber and tomato and spring onions on a plate, with a squeeze packet of salad cream on the side (If any dressing is offered at all, it often isn't. What's with that???).<br /><br /><img height="364" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17265.jpg" width="400" /><br /><br />A salad can be as diverse as the people who enjoy eating them. To some . . . that aforementioned combination might well be the salad of their dreams! To others . . . well, it's sadly lacking.<br />Early on in our marriage when I told Todd I was making us a salad for lunch, he turned up his nose and said . . . "I don't really like salad. Salad is boring." Well . . . he had never had one of mine and now he quite likes it, I am very happy to say!<br /><br /><img height="375" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17264.jpg" width="400" /> <br /><br />I can say with all impunity . . . I have <i>never </i>served him a boring salad. A salad is only as good as the ingredients used, and the dressing you choose to drizzle over it. Fresh ingredients, with a delicious combination of colours, textures and tastes . . . with an incredibly scrummy dressing . . . perhaps some crisp croutons, homemade please. That's what makes a good salad GREAT! Nom! Nom!<br /><br /><img height="364" src="http://img.photobucket.com/albums/v51/MarieAlice/A%20Amazing%20English%20Kitchen%202/SDC17263.jpg" width="400" /> <br /><br /> <i><b>*Salade Composé*</b></i><br />Serves 4<br /><a href="https://sites.google.com/site/oakcottagerecipes/salade-compose" target="_blank"><b>Printable Recipe</b></a><br /><br />This literally means "Composed Salad." The ingredients are layered on top of each other rather than being tossed together. I love the tangy vinaigrette.<br /><br />For the salad:<br />1 small French Baguette<br />2 cloves of garlic, peeled and crushed<br />60ml of extra virgin olive oil (1/4 cup)<br />6 rashers of streaky bacon, rind removed<br />150g of salad leaves (about 4 cups)<br />6 ripe plum tomatoes, sliced thinly<br />4 hard boiled eggs, halved lengthwise<br /><br />For the Dressing:<br />60ml of sherry vinegar (1/4 cup)<br />80ml of extra virgin olive oil (1/3 cup)<br />3 tsp of good quality Dijon mustard<br />1 tsp runny honey<br />fine seasalt and cracked black pepper to taste<br /><br />Put all of the dressing ingredients into a jar with a screw top lid. Give it a good shake. Set aside.<br /><br />Preheat the grill to high. Cut the bread into 1/2 inch slices. Combine the garlic and oil for the salad. Brush this mixture onto both sides of the bread slices. Toast under the grill until golden brown. Set aside and keep warm. (Don't let them burn!)<br /><br />Cook the bacon in a large nonstick skillet until crisp. Place onto paper kitchen toweling to drain. Set aside.<br /><br />Layer the salad leaves in top of each of 4 chilled places. Top with the bread slices, and bacon broken into chunky bits. Top with the egg and tomatoes. Give the vinaigrette another shake and drizzle some over each salad. Pass the remainder at the table.<br /><br /> <img height="236" src="http://img.photobucket.com/albums/v51/MarieAlice/craft%20photos/Picnicstothewoodscopyright.jpg" width="400" /><br /><br />Ohh, by the way, speaking of salads . . . I don't know if you noticed or not but my newest Cookbooklet is out! The Great British Picnic. It's a fabulous little booklet if I don't say so myself. Twenty Eight brilliant pages containing over 36 new recipes, including several types of flavoured mayonnaises, flavoured butters, beautiful sandwiches, delicious spreads, a variety of cool soups, refreshing beverages, picky bits, cakes and general scrumminess, all perfect for celebrating the summer season in a very British Picnic Way. (We are great picnickers over here!) It's available now, for a limited time up there in the right hand sidebar of my page. I really had a lot of fun putting this together. It will only be available until my departure to Canada at the end of this month, so you will want to act quickly if it is something you want to have. yuzruhttp://www.blogger.com/profile/14843873894505818055noreply@blogger.com0