On Sundays I like to share with you, my dear readers, all of the main meals I have enjoyed over the past seven days along with any recipes pertaining to them, and my suggestions for what you can enjoy on the side. I do have supper at my sister's place most Sundays, and I usually have dinner out with my dad and his friend Hazel on Wednesday's. For those days I have included "like" recipes for what I have enjoyed eating outside my home.
These recipe round-ups are some of my favorite posts to do. It helps me to stay aware of the things which I am eating. I don't repeat things very often. Not that I don't enjoy what I cook, I really do, but I enjoy a large variety in what I cook and eat, which helps to keep things interesting for me.
That is really important when you live on your own as I do. I don't ever want to be a person who eats only ready made meals or frozen dinners. I want to eat real food. Food prepared by my own hands without a lot of salt, sugar and preservatives. Especially now that I am getting older.
I do have my oldest daughter living with me temporarily at present, while she looks for an apartment to live in. This has made my meal planning and prepping even more fun as I cook some things that she remembers from her childhood and that I know she enjoys. I am also trying to use this time to teach her how to eat a bit healthier and how to stick with a food budget.
SUNDAY, April 12th - Sunday Dinner at Cindy's
On Sunday we went up to my sister's place for a family dinner. Eileen was really excited to go as Cindy was making Swiss Steak and she had not had that in a very long time. Steak is getting so expensive. My sister makes a great Swiss Steak with lots of peppers and onions in it. We enjoyed that along with mashed potatoes and green beans. We had Strawberry Rhubarb Pie for dessert.
In it's place I am sharing a vintage recipe for Swiss Steak. Tender and delicious with a lush tomato and onion gravy. So tender it melts in the mouth. We were always really happy when Swiss Steak appeared on our dinner table when I was growing up and it was something I used to make for my own family as well! This was a part of a vintage menu I curated a few years back with the steak, mashed potatoes, vegetables, pickles and some applesauce. Its wonderful. I miss doing those Vintage Menus even if they were a lot of work.
MONDAY, April 13th - Chicken & Corn Chowder
We enjoyed some comfort food by way of Chicken & Corn Chowder on Monday. This is something I used to make for my family all the time when my kids were growing up. It came from a vintage cookbook as well. It’s creamy without being heavy, packed with tender chicken, sweet corn, carrots, and simple pantry ingredients. This chowder comes together quickly, uses everyday staples, and fills your kitchen with that “someone’s cooking something delicious” smell. Whether you’re feeding one, two, or a whole table, it’s a hearty, feel‑good soup that tastes like it simmered all afternoon… even though it didn’t.
We enjoyed hearty bowls of this along with some fresh bread from the farm and sweet butter. Boy but it went down a real treat. We had also brought home two small slices of the strawberry rhubarb pie. Naughty but very nice.
TUESDAY, April 14th - Spicy Turkey Ranch Burgers
I love a good Turkey burger and in fact would choose a turkey burger over a beef burger any day of the week. I think I almost have Eileen convinced that they are better as well! On Tuesday we enjoyed these Spicy Turkey Ranch Burgers. They really have lovely flavors. From the cool and creamy ranch slaw that gets tucked into the buns with the burgers, to the spiciness of the burger they are a real taste sensation! I just love them!
We enjoyed them on brioche buns along with some sweet potato fries on the side that I cooked in the air fryer. Nobody was complaining!
WEDNESDAY, April 15th - Dinner out with Dad, Cindy and Hazel
On Wednesday we had our usual dinner out with the family, going to the same place as we always go. Both Cindy and I had the one piece fish and chips. Dad had the shepherd's pie. Hazel had the grilled haddock dinner. Eileen had the meatloaf special which she really enjoyed.
I am sharing my vintage menu recipe for Meat Loaf and Scalloped Potatoes. This menu was from the Good Housekeeping Cookbook from 1963. It consists of Susan's Meatloaf, Creamy Scalloped Potatoes, Baked Acorn Squash, Buttered Carrots and for dessert a Fruitful Cobbler with cream.
It's all delicious. It's all simple. It all cooks in the oven at the same time, with the exception of the carrots. This is a delicious menu that reminded me very much of a meal that my mother might have cooked for us when I was growing up. It was really tasty and simple to make.
THURSDAY, April 16th - Tomato Soup with Cheddar Cheese & Chive Scones
It was a beautiful sunny day on Thursday but the temperatures were absolutely perishing! There was a bit of a wind blowing so I opted for a simple supper of Tomato Soup. I did make my soup from scratch. The link is there. I have shared it before. On this day I chose to accompany it with some delicious scones rather than a grilled cheese sandwich.
The Chives are going crazy in my back garden and I am trying to use them in as many ways as possible. These scones are lovely. Light and jam packed with plenty of strong sharp cheddar cheese and loads of chopped chives for a mild onion hit. These went really well with the tomato soup!
FRIDAY, April 17th - Crispy Mustard Chicken with Spring Potato Salad
I like to buy packs of chicken thighs and then I divide and freeze them in two-thigh sized packs. On Friday I made us this delicious dinner for two of Crispy Mustard Chicken with a wonderfully flavored Potato Salad Vinaigrette.
The chicken is spread with Dijon mustard on the underside and then flat roasted in a heavy skillet, skin side down and weighted. This results in a lovely crisp skin. The mustard flavors the chicken from the inside out, mellow and not slap in the face. The flavor is beautiful and goes wonderfully with that lovely baby potato salad with its fresh herb flavors. Altogether this was quite scrumptious!
SATURDAY, April 18th - Beans on Toast
We had a pretty busy day on Saturday and so I just made us a simple supper of beans on toast. A nice toasted slice of brown bread from Pelton's topped with some tasty Sprague Baked Beans, and a handful of good cheddar cheese grated. I had picked up some salad bags that were on special in my shopping and ended up having half of one of those on the side, just to add something green and healthy to the mix.
I love Beans on Toast. Its one of my favorite quick fix suppers. I don't always have cheese on top, but I had picked up a good cheddar in my shopping on Friday and so thought why not! Eileen has become a huge fan of Beans on Toast as well, especially if there is cheese on top!
And there you have it, my meals of the week for this, the third week of April, 2026. There wasn't anything complicated in the least and everything was delicious. Simple, economical, except for the meal out and a great week of meals to end the month on!
I can't tell you what the source of this recipe is. It is hand-written on a page of foolscap paper along with another custard recipe for a simple Cup Custard . . . Get Well Custard . . . how could you NOT fall in love with something with that for a name?
Only five ordinary simple ingredients . . . . nothing fancy or out of the ordinary . . . whole milk, single cream (light cream), sugar (just a tiny bit), gelatin and vanilla . . . that's it. Simple things. Simple to make and not too sweet, it is delicious just as it is . . . which makes it perfect for the sick room and for appetites and tummy's that may still be somewhat tender and recovering from illness . . .but, we like to add a few berries to the top. Its fabulous!
- 1 TBS powdered gelatin (the equivalent of 4 gelatin sheets)
- 2 TBS sugar
- 1 cup (240ml) single cream (coffee cream, half and half)
- 1 cup (240ml) whole milk
- 1 tsp vanilla
- They did not have powdered gelatin in the U.K. Instead they used leaf gelatin. Both work very well.
- As you can see this is not a really sweet dessert. I used Kirkland organic granulated sugar. In the U.K. I would use caster sugar.
- Single cream is the equivalent of what we call half in half or coffee cream here in North America.
- Whole milk or 3% is what you need to give this delicate dessert it's proper rich flavor. Low fat milk will not be the same.
- Use pure vanilla extract.
- Soften the gelatin in the milk in a saucepan for 5 minutes. (If you are using leaf gelatin, soak in cold water for 5 minutes, then remove and squeeze out any excess water. Add the softened sheets to the milk in a saucepan.)
- Add the cream and sugar. Heat over low heat, stirring until the gelatin and sugar have dissolved completely. (It should no longer feel gritty in the pan. Do not allow to boil.)
- Whisk in the vanilla.
- Pour into dessert cups and chill in the refrigerator until firm. (I pour it into a large measuring cup before pouring it into the dessert cups to prevent any spillage.)
- Read through the recipe several times prior to beginning to help familiarize yourself with any ingredients.
- Assemble everything you need to make this dessert before you begin.
- Follow the instructions with exactness.
- Make sure the gelatin is perfectly softened.
- Heat the mixture gently to dissolve the sugar.
- Leave overnight or for at least several hours to allow it to set up properly.
- If serving with fresh fruit, make sure you wash the fruit thoroughly and pat dry with some paper towels.
- If serving with tinned fruit, make sure you drain the fruit very well.
Get Well Custard
Quite simply delicious. Serve with fresh berries or tinned fruit. A dollop of whipped cream on top is also really nice.
Ingredients
- 1 TBS powdered gelatin (the equivalent of 4 gelatin sheets)
- 2 TBS sugar
- 1 cup (240ml) single cream (coffee cream, half and half)
- 1 cup (240ml) whole milk
- 1 tsp vanilla
Instructions
- Soften the gelatin in the milk in a saucepan for 5 minutes. (If you are using leaf gelatin, soak in cold water for 5 minutes, then remove and squeeze out any excess water. Add the softened sheets to the milk in a saucepan.)
- Add the cream and sugar. Heat over low heat, stirring until the gelatin and sugar have dissolved completely.
- Whisk in the vanilla.
- Pour into dessert cups and chill in the refrigerator until firm.
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.
If you love easy comfort food with a little personality, these Hot & Crusty Curried Franks are about to become a new favorite. This budget‑friendly recipe takes everyday hot dogs and transforms them into something unexpectedly delicious with a creamy lightly spiced curried ketchup, honey mustard, and sweet pickle and a golden, buttery, toasty finish.
They are quick to make, perfect for busy weeknights, and packed with the kind of nostalgic flavor that feels both familiar and fun. Whether you’re feeding kids, craving something simple, or just want a cheerful twist on a classic, this dish delivers warm, satisfying comfort in every bite.
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
- Make sure your bread slices are sized large, very fresh and not too thick. This will make it much easier to roll out.
- I used French's Honey Mustard. I really like Honeycup, but that has become very difficult to find where I live. You can use Dijon mustard or German mustard if you are not a fan of Honey Mustard.
- I make my own curried ketchup by whisking together 3 TBS of tomato ketchup and 1 tsp medium strength curry powder. You can of course adjust this as per your own taste.
- I prefer to use sweet pickle relish rather than chopped gherkins.
- You can melt the butter if you find it easier to brush on rather than spread with the butter. The fresher your bread the easier it is to brush the butter on rather than spread.
- I used Schneiders all beef frankfurter/hotdogs.
- I did sprinkle some crispy fried onions on top prior to baking as a garnish. This is entirely optional.
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. (I like to line it with some baking parchment._
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter. (Do not skip the rolling step. It is essential. You can melt the butter if you would rather do so than using softened butter.)
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin. (Remember less is more. Don't overdo any of these fillings. I like to use hot dog relish instead of pickled gherkin for it's sweetness.)
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray. (The long edge of the bread is the side which is the longest. Do secure to prevent them from flying apart in the oven.)
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
- Read through the recipe several times before beginning to help familiarize yourself with ingredients and equipment needed.
- Assemble everything you need to make this recipe before you begin. This can help to prevent you from leaving anything integral to the recipe out by accident.
- Use the right kind of bread. Thinly sliced white bread is recommended. You will need to remove the crusts.
- Roll the bread with a rolling pin to help to make it pliable and easier to roll up around the frankfurter and fillings.
- Less is more. Don't be tempted to spread the fillings onto the bread too thickly. Doing so will make it more difficult to roll the bread around the frankfurters. You can always serve extra ketchup, mustard or relish for dipping them in after they are baked if you wish.
- Secure them tightly with cocktail sticks while they are baking to help prevent them from flying open in the cooking process. Do remove them before serving.
Hot & Crusty Curried Franks
Deliciously different. Quick and easy to make, these go great with some hot soup, or a salad on the side. For an optional garnish and a bit of crunch why not sprinkle the tops with some crispy fried onions before baking?
Ingredients
- 6 slices of soft white sandwich bread, crusts trimmed off
- 3 TBS curried ketchup (see notes below)
- honey mustard to taste
- 3 pickled gherkins, chopped (Or hot dog relish to taste)
- softened butter for spreading
- 6 smoked frankfurters
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a flat baking sheet. I like to line it with some baking parchment.
- Flatten the bread with a rolling pin to make it more pliable. Spread each slice on one side with softened butter.
- Flip each slice over and spread each one with 1/2 TBS curried ketchup, some honey mustard and about 1 tsp chopped pickled gherkin.
- Lay a frankfurter at one long end of each slice of bread and roll up tightly. Secure with a couple of cocktail sticks and place onto the baking tray.
- Bake for 12 to 15 minutes until golden brown and crisp. Remove the cocktail sticks before serving.
Notes
You can easily make your own curried ketchup. Simply whisk 3 TBS of tomato ketchup together with 1 tsp medium curry powder (or to taste.)
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.
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