Hello everyone and welcome to my weekly Meals of the Week Post. Normally on Sundays I like to share with you all the delicious recipes and meals that I have enjoyed over the past seven days. That's all of the main meals that I have eaten along with any recipes and menu suggestions.
SUNDAY, August 30th - Roast Chicken with Lemon & Herb Stuffing
My sister took a week off from preparing a Sunday dinner and I cooked Eileen and I a tasty roast chicken dinner at home with all of the trimmings. It is rare that I get to do this for more than just myself. You can't beat a roast chicken. You get the pleasure of enjoying it on the day and then you get to enjoy the leftovers in the days that follow.
This Roast chicken with Lemon & Herb Stuffing is one of my favorite Roast Chicken Recipes. The chicken always comes out delicious, tender, juicy with a lovely gravy. I also love the stuffing. The chicken is incredibly moist with a nice crisp skin. It gets flavoured from the inside out by a delicious Lemon and Herb Stuffing. We enjoyed with this with sides of boiled new potatoes, peas, carrots and a lush gravy from the drippings.
MONDAY, August 31st - Creamy Chicken Noodle Casserole for Two
The pastina cooks right in the broth, soaking up all that beautiful chicken flavor and giving the soup a silky, almost creamy texture without adding anything heavy. It’s simple, wholesome, and wonderfully nourishing — the kind of soup you make when someone you love needs a little extra comfort, or when you want something warm and soothing for yourself.
A sprinkle of Parmesan, a touch of fresh parsley, maybe a squeeze of lemon… and suddenly you have a bowl that tastes like home, childhood, and kindness all at once. I enjoyed this on the night with some crackers and had enough to freeze for the future.
WEDNESDAY, September 2nd - Dinner out with the family
On Wednesday I had my regular dinner out with Dad, Cindy, Hazel and Eileen. We went to the same place as always. Dad had the Hamburger Steak Special, which had potato, roll, veggies and coleslaw with gravy and onions. He enjoyed it but thought it was too much for him to eat. Hazel had her usual Grilled Haddock with chips, veggies and roll. Eileen had the Baked Chicken and Bacon Alfredo Casserole Special with Garlic Bread and Cindy and I both had Fish and Chips, the one piece. We chose to have it with Sweet Potato Fries this time and they were some good. They came with a curry mayo dip. The fish was perfectly cooked as well. We were all pretty happy with our meals.
THURSDAY, September 3rd - Lasagna Roll Ups
This is one of my favorite ways to enjoy lasagna. All rolled up into a neat little package. This is a small batch recipe which makes only four roll ups, which is just perfect for me. I get to enjoy it on the day and then have three roll ups to freeze for another time. When is having extra lasagna in the freezer ever a bad thing? Never! That's when!
Very simple ingredients and not a lot of them. Sweet Italian Sausage. A tasty Marinara sauce. Plenty of cheese, etc. All tucked into a tidy little parcel.
I enjoyed it with a salad on the side and some crusty bread. Delicious!
FRIDAY, September 4th - Fish Fingers Chips and Beans
One of my favorite suppers and just the ticket for after having spent a day out in the shops with my sister. I was pretty tired when I got back. I got everything put away and then just opted for a simple supper of Fish Fingers, Chips and Beans. This is a great comfort food kind of a supper. It can be as simple as opening frozen packets and tins, popping the fish and chips into the oven and the beans into a saucepan to heat up. I, however, always like to add a little twist to my baked beans. They always come out flavorful and tangy.
.JPG "Skillet Sausage and Vegetable Dinner")
Eileen was with me for the weekend, starting on Saturday. I made us a simple skillet meal that we both enjoyed. I love skillet meals where everything cooks in the one skillet. No fuss and no muss. You can actually vary the vegetables if you wish, but usually I will have a nice meaty sausage, some golden-brown fried potatoes, cabbage and carrots.
My sister and I make our own sausage from scratch most of the time. This was an apple one that we had made which is lovely. You really don't need anything else with this meal. I like to serve a grainy mustard on the side for dipping that tasty sausage in. Simply perfect.
And there you have it, my meals of the week for the last of August, 2026 and beginning of September. I think you will agree I ate really well. I enjoyed everything and was able to keep it all within budget. I hope you will be inspired to want to make a few of these recipes for yourself also!
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
17th Century Honey Cake. There are not many 17th century cake recipes out there, but every once in a while you come across one that you just have to bake!
Honey is one of the first sweeteners known to mankind. A daily dose of honey is said to be very good for you, boosting the body's supply of anti-oxidents which help to protect us from age-related diseases.
- 3/4 cup (175g) of butter, softened (3/4 cup)
- scant cup (175g) of caster sugar (fine granulated sugar)
- 3 large free range eggs, beaten
- 1 1/4 cups (175g) of self raising flour, sifted (see notes)
- 1 tsp baking powder
- 1 TBS clear liquid honey
- few drops almond extract
- 1 dessert spoon clear liquid honey (about 1 1/2 TBS)
- the juice of one lemon
- 5 ounces (150g) of full fat cream cheese
- the juice of half a lemon
- 1 1/2 cups (175g) of icing sugar, sifted
- Preheat the oven(non fan) to 350*F/180*C/gas mark 4. Butter and line either a 7 inch round deep cake tin or a 2 pound loaf tin. (You can use parchment paper. I use parchment loaf tin liners.)
- Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. (Beating in the eggs one at a time will help to keep the batter from curdling. If it does begin to separate you can beat in a tablespoon of the flour.)
- Sift together the self raising flour and the baking powder. (This ensures that the flour and baking powder are evenly mixed.)
- Stir this into the creamed mixture and beat well to combine. Beat in the honey and almond. Scrap the batter into the prepared pan, smoothing the top over. (The batter will be thick and smooth.)
- Bake for 1 to 1 1/4 hours. (Cover the top with a double sheet of baking paper about half an hour into the baking time to prevent it from over browning.)
- When done a toothpick inserted in the centre should come out clean. Remove from the oven. (The top will also spring back when lightly touched.)
- Stir together the glaze ingredients and then spoon this mixture over top of the cake allowing it to soak in. (This is a part of what makes this cake so lovely and moist despite its density.)
- Leave the cake to cool completely in the tin before removing. (This also helps to promote it's moist texture.)
- Beat together the cream cheese, lemon juice and icing sugar and spread over the cooled cake. (I use an electric hand whisk/mixer.)
- Try to have all of your ingredients at the same temperature, which usually means room temperature.
- Measure accurately. Baking is an exact science and guess work doesn't work here.
- When measuring flour, spoon it into the cup measure and then level off the top with a straight edge.
- Read the recipe through several times prior to beginning and get out any equipment you are going to need to prepare the recipe.
- Preheat the oven.
- Have all of your ingredients measured, prepped and ready to go before starting. This can keep you from leaving out an integral part of any recipe.
- Baking by weight is a much more accurate method to use as a gram is always a gram, but cups can often vary in size.
- If baking by using cups use dry cups (usually metal or plastic without graded or spouted measurements) for dry ingredients and liquid measuring cups (usually clear glass with a spout for pouring) for wet ingredients.
17th Century Honey Cake
This tender and delicious cake is said to date back to the 17th century. Honey is said to boost the immune system and guard against age related disease.
Ingredients
- 3/4 cup (175g) of butter, softened (3/4 cup)
- scant cup (175g) of caster sugar (fine granulated sugar)
- 3 large free range eggs, beaten
- 1 1/4 cups (175g) of self raising flour, sifted (see notes)
- 1 tsp baking powder
- 1 TBS clear liquid honey
- few drops almond extract
- 1 dessert spoon clear liquid honey (about 1 1/2 TBS)
- the juice of one lemon
- 5 ounces (150g) of full fat cream cheese
- the juice of half a lemon
- 1 1/2 cups (175g) of icing sugar, sifted
Instructions
- Preheat the oven(non fan) to 350*F/180*C/gas mark 4. Butter and line either a 7 inch round deep cake tin or a 2 pound loaf tin.
- Beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time.
- Sift together the self raising flour and the baking powder.
- Stir this into the creamed mixture and beat well to combine. Beat in the honey and almond. Scrap the batter into the prepared pan, smoothing the top over.
- Bake for 1 to 1 1/4 hours. Cover the top with a double sheet of baking paper about half an hour into the baking time to prevent it from over browning.
- When done a toothpick inserted in the centre should come out clean. Remove from the oven.
- Stir together the glaze ingredients and then spoon this mixture over top of the cake allowing it to soak in.
- Leave the cake to cool completely in the tin before removing.
- Beat together the cream cheese, lemon juice and icing sugar and spread over the cooled cake.
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup (120g) of plain flour.
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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