Here is a really fun idea that would make fabulous and unusual gifts for your friends and family this Christmas. They are cute, tasty and really easy to make . . . a really fabulous edible novelty gift! And of course it uses everyone's favourites Malteasers Chocolate Malt Balls and Terry's Chocolate Oranges. (Which come in all sorts of flavours now instead of just the orange flavour. AND, I picked up some for only £1 a piece. If you buy the big box of Maltesers, you will get enough malt balls in it to cover several oranges.) These are really cute!!
Because it consists of nationalities from
all around the world, and because it’s popular for offering the fanciest
experiences, Dubai is certainly the place to visit if you’re looking to spoil
yourself, whether you wanted to enjoy sleeping on top of the world at Burj Khalifa,
felt like shopping in luxury at Dubai mall, or wanted to taste the finest
cuisines from around the globe. Dubai is your place to go.
Here are some of the best restaurants in
Dubai:
Rock Bottom Café - Burgers
Rock Bottom is the place to try Burgers,
with its atmospheric American style setting of throwing darts, drinking beer
and enjoying a wide range of tasty food, especially Burgers, the Old Fashioned
here is a particular favorite, topped with onion rings and cheddar cheese,
which will take you in a mouthwatering journey. Additionally, they also offer
great choices of international options to choose from, including chicken curry
and fish and chips.
Okku – Japanese Restaurant
Okku is one of the most popular luxury
Japanese restaurants in Dubai. Located in the five stars Hotel, offers an exceptional service,
premium food, and eye-catching design. Aside to that, Okku is a relaxed place
where guests can choose to enjoy the cocktail bar, mezzanine lounge area, VIP
intimate dining rooms, live sushi bar, resident DJ, a long Jellyquarium, and a
team with more than 100 years of experience in culinary.
Amaseena – Arabian nights
Located in the private beach of Dubai,
Amaseena is a restaurant
that is dedicated to reflect the Bedouin tented village that offers guests a
truly genuine Arabic experience. The combination of food, design, belly
dancers, and lively ambiance, Amaseena serves the traditional
Manakish, Moutabel, kibbeh, Meats, and plenty of Middle Eastern
dishes. Nights joined with Shisha makes you feel right at middle.
Quest – Chinese Restaurant
The spaciousness of Quest, open kitchen,
interaction experience and elegant Asian themed ambiance, Quest offers an
unforgettable experience. Located on the 63rd floor, Quest delights
their guests with the dazzling views of Abu Dhabi. Because it’s always packed
with guests, it’s highly advised to book your spot by reserving online or
calling ahead.
Brasserie Angélique – French Restaurant
France is one of those countries that are
known for their fashionable designs, amazing perfumes, and delicate cuisine.
Bringing the elegance of France all the way to the Middle East, Brasserie’s
menu perfectly reflects the experience and attention to detail in their menu
and preparation. A range of French favorites such as foie gras confit
au torchon made with silver onions, rhubarb, daikon, candied hazelnuts
and delectable truffle macaroons.
Note - This has been a sponsored post.
Note - This has been a sponsored post.
When my children were growing up I did a Gingerbread creation for them every year, without fail. I always enjoyed doing and they really enjoyed the fruits of my labours. This is a recipe which I had shared on my old Oak Cottage Blog about 8 years ago now, but I thought it was worthy of sharing here in my English Kitchen. The pictures are not the best, but I am sure you can get a good idea of what it should look like.
Well, I guess the holiday season is well and truly upon us now. Time to get baking! Often during the years when my children were growing up I did not have a lot of money to buy gifts for other people and so the thing that I would love to do most of all was to prepare a tray of baking to gift people with. I would spend several weeks baking up my favourite cookies and cakes and freezing them. You could buy cheap Christmas trays at the dollar/pound shop and then in the days just prior to Christmas, I would place an assortment of baking onto each tray, wrap them up in cling film, attaching a pretty tag and ribbon and that is what they would get. I never had a person that was disappointed to receive this gift! Ever! Today I an presenting you a round up of some of the tasty morsels I would include! This type of gift is always most welcome for neighbors or friends, even family.
I know that all of my North American friends cooked their Thanksgiving turkeys yesterday. I also helped to cook aThanksgiving Dinner this year for all of the Missionaries in our District. Not too many leftovers here, but I know that many of you have refrigerators bulging with leftovers, and that some of you will be scratching your heads and trying to come up with new and interesting things to do with them. Here are some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!
You Brits and Canucks might want to bookmark this page as Christmas is less than a month away and you 'll be wanting to figure out what to do with your Christmas Turkey leftovers then! (And yes, this is a repeat from last year. This stuff just never gets old.)
This is a recipe I got from a Women's Weekly Cookbook entitled "Muffins, Scones and Bread." I like the Women's Weekly books. I have a few of them and the recipes always turn out well and are delicious. These little damper buns are no exception!
Finding a dessert during the holidays that is diabetic friendly and good for those who are slimming can be a real challenge. I think I have come up with the perfect solution. It is diet friendly, light, sugar free and it actually tastes delicious. It will never quite replace cake or pie . . . but it's nice nevertheless.
In my quest for eating healthier I baked us some delious Mini Turkey Loaves for supper the other night. These are FAB ulous! Moist and filled with lovely flavours.
The people at Rachel's sent me over some fresh new Autumn/Winter recipes for me to try. Boy do they ever look delicious. With my diabetes I have to be a bit careful what I eat at the moment, so the first one I tried was the Avocado on Sour Dough Toast with Chilli Scrambled Egg & Bacon. (I used sausage instead of bacon.) There is also a recipe for A Salted Caramel Malt Cake and Lemon, Coconut and White Truffles. Sooooo delicious!
One thing I despaired of when I first moved over here to the UK, was the lack of cake mixes. Don't get me wrong, I really enjoy made from scratch cakes and more often than not I make my cakes from scratch, always have, always will . . . but there are times when it's pretty handy to have a cake mix in the larder and there are lots of things you can do with a cake mix that are impossible to do any other way, or not that I have been able to figure out anyways. For instance my Chocolate Cherry Bars . . . they use a chocolate cake mix, some cherry fruit filling, eggs and some almond extract. That's it and they are gorgeous.
My Todd really loves a spice cake, and this applesauce cake is one of his favourites. He loves apple anything to begin with, but when you combine the flavour of apples in a cake along with the warm baking spices, he is in cake heaven. He would probably rather have an apple pie for sure, but this is a close second on his list of teatime loves.
In our house when I was growing up you could tell what day of the week it was by whatever my mother was cooking for supper. Friday nights were always hot dog nights. On Saturdays we had baked beans. Sundays was a roast usually . . . pork, which was always served cold because that was the way my father liked it, cold with mustard . . . very occasionally a chicken, and even more rarely a roast of beef. My dad didn't like roast beef. Week nights would be spaghetti one night . . . burgers or chops another night, and probably leftovers from Sunday one night.
My mom always said that I could take an old boot and make it taste delicious. I am not sure if that is true or not, but I do have a knack for creating something delicious to eat using whatever I have to hand. Today I had leftover potatoes and roast pork from dinner the other day that I needed to use up pronto and this is what I came up with. It was fabulously delicious!
I make no secret of it. Pasta is one of my absolute favourite things to eat. The Toddster, well not so much, but gradually through the years I have been wearing him down to the point where now he doesn't quite protest so much when I cook it. Me . . . well . . . I am in heaven just to sit down with a bowl of butter pasta garnished with nothing but butter, salt and pepper. I also love to create delicious sauces to serve with it. Pasta is the perfect canvas for highlighting a multitude of flavours and textures. You just can't go wrong with it. It's quick to prepare. It's delicious and with the exception of Todd, it's always a welcome lunch or supper dish!
I have been eating a lot healthier over these past couple of months and as a result I have dropped a number of pounds in weight and am feeling a bit better because of it. It is something which I should have done a long time ago and I am only sorry that it took a health crisis to motivate me. In any case I've been discovering and experimenting and realizing that healthy doesn't always mean blah and tasteless! These Chicken tacos with Pineapple Salsa are a prime example! I used some of the ingredients from my October Degusta box to create them.
To those not in the know, if you sign up for it, once a month, every month . . . Degustabox will deliver to your home 9 to 14 new, special or innovative food products for you to try in the comfort of your own home via a subscription service. A monthly subscription costs £9.99 and there is a delivery fee of £3, for a total of £12.99, and what you receive can be tailored to the types of things that you like and would use. To me it's a bit like a foodie Christmas every month of the year! I really love them! This is what was in my October box . . .
Having spent a great deal of my formative years and part of my adulthood in Nova Scotia, Canada, I consider myself to be from Nova Scotia, even though I was born on Prince Edward Island. I am an Airforce Brat, and the ex-wife of a Canadian Serviceman, which means I have lived in many places in my life . . . but Nova Scotia is where my heart and allegiance lay.
I was recently sent some samples of the new Limited J2O Midnight Editions juice drinks! Delicious!
Midnight Forest - an enchanting blend of real orange and cherry fruit juices with a hint of chocolate flavour to excite the senses. The inviting flavours and unique bottle design will transport you to an ethereal world of fantasy, providing a sense of release from the boundaries of normality. J2O Midnight Forest is available at all major supermarkets.
Midnight Amber - a fabulous blend of orange, lemon and mandarin flavours. Iignite your senses with a magical burst of orange and lemon fruit juices blended with winter spice flavour. Delve into your subconscious this party season, and find J2O Midnight Amber available exclusively in Marstons, Greene King and Fullers pubs.
These are fabulous soft drinks for grown ups, and would make a fab addition to your holiday festivities when out and about with your friends and family over the holidays or when celebrating in the comforts of your own home.
IF I am really on the ball on Sundays, I make good use of my slow cooker by popping dinner into it before we leave for church. This week I got lucky and got this lovely Merlot Beef Ragout on quite early in the morning, so it was cooked to perfection by the time we got home. Some rice and a couple of veg and dinner was served in short course! I love it when that happens. I am usually starving when we get home!
I made myself a promise when I was diagnosed as a Type 2 Diabetic that I was going to try to bake something diabetic friendly at least once a week that I could share with others, that we would all find delicious and appealing. I confess that some of my experiments have been pretty blah, but occasionally I have come up with something that is really pleasing and that I feel pretty excited to share with you! And that is the case with this delicious Berry and Apple Crumble!
This was always a really busy time of year for me when the children were growing up. This was the time I began all of my Christmas baking preparations each year.
Baking cookies and cakes and tarts for the holidays and freezing them as I went along.
We always did a lot of entertaining during the holidays having get-togethers with family and friends, so doing things ahead always just made sense.
Most years we didn't have a lot of money to spend on gifts and food for the holiday so it worked out a lot better for me if I did a little of it at a time.
Most years we didn't have a lot of money to spend on gifts and food for the holiday so it worked out a lot better for me if I did a little of it at a time.
In all truth, I don't know of anyone . . . friend or family . . . who didn't welcome the gift of a tray of baking during the holidays! They always went down a real treat.

These "Cut Glass Cinnamon Crisps" were always a really tasty addition to my baking. They didn't ask for unusual ingredients.
These "Cut Glass Cinnamon Crisps" were always a really tasty addition to my baking. They didn't ask for unusual ingredients.
Just simple things that were always in the house. Butter, sugar, egg, flour and cinnamon. Yep . . . that's all.

They really look much more complicated than they are. Their beauty belies their simplicity.
They really look much more complicated than they are. Their beauty belies their simplicity.
It's just a simple butter cookie dough, rolled into balls. They are then pressed down onto lined or buttered baking sheets using the bottom of a drinking glass which has a base with a textured design.

Easy peazy and oh so pretty! I use the base of one of my crystal candle sticks. When I was younger, my mother used to give my sister and I each a piece of crystal each year for Christmas.
Easy peazy and oh so pretty! I use the base of one of my crystal candle sticks. When I was younger, my mother used to give my sister and I each a piece of crystal each year for Christmas.
I love that not only do they grace my holiday table each year reminding me of my mother's love for me, but also that they can play such an important part in my holiday baking!
I love the impression the candlestick makes on these cookies . . . a star . . . like the star which led the wise men to the baby Jesus.
I love the impression the candlestick makes on these cookies . . . a star . . . like the star which led the wise men to the baby Jesus.
It's just perfect for the holidays. These are actually perfect any time of the year.

These cookies are crisp and buttery and so easy to make. Plus they are delicious with a subtle hint of cinnamon in the batter and a full on cinnamon sugar coating on the outside.
These cookies are crisp and buttery and so easy to make. Plus they are delicious with a subtle hint of cinnamon in the batter and a full on cinnamon sugar coating on the outside.
Perfect for dunking in your holiday hot cocoa when you come in from a cold evening of caroling!

Beautiful
cookies with lots of cinnamon flavour. I gave them the name Cut Glass
Cinnamon Cookies because you press them down with the bottom of any
glass that has a textured design on it.
190g caster sugar (1 cup)
225g butter, softened (1 cup)
1 medium free range egg
325g of plain flour (2 1/4 cup)
3 tsp ground cinnamon
3 TBS caster sugar

Mix together 2 tsp of the ground cinnamon along with the 3 TBS of caster sugar in a small bowl. Set aside.
Cream
together the butter and sugar until light and fluffy. Beat in the egg
until well incorporated. Beat in the 1 tsp cinnamon. Stir in the
flour, mixing it in until well blended. Chill for 1 hour or until easy
to handle.

Bake
for 11 to 15 minutes, until firm to the touch. Immediately remove from
the baking sheets to cool on wire racks. Pack the cookies in air tight
containers with some wax paper in between the layers. You can also
freeze these ahead of time. To maintain their crisp texture, unwrap
the cookies before thawing them at room temperature.
*Cut Glass Cinnamon Crisps*
Makes about 3 dozen
Preheat the oven to 180*C/350*F/gas mark 4. Line a couple of baking sheets with baking paper. Set aside.
Roll
the dough into 1 1/2 inch balls using your hands. Drop the balls into
the cinnamon sugar and roll them around to coat evenly. Place 2 inches
apart on the prepared baking sheets. With the bottom of a decoratively
cut glass press each ball of dough down to about 1/4 inch thickness.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.
Where we live in Blacon, a suburb of Chester City, we are surrounded by Leek fields. You can smell them in the air this time of year and it's a gorgeous smell. It makes your taste buds tingle and your mouth water.
Leeks are a real autumn and winter favourite in our house and November 1st marks the beginning of the British Leek Season. I have to say with all honesty . . . there is no leek tastier than a fresh British Leek, grown in British soil and harvested and sold within days of being harvested.
I love to buy local and buy fresh. Leeks are a seasonal treat we start to enjoy every autumn, and they figure heavily in our diet throughout the season.

Interestingly enough, Leeks have been cultivated since the time of the Ancient Egyptians and were probably, in all liklihood, a fundamental part of the diet of those who built the pyramids. Hippocrates the ancient Greek physician and ‘father of medicine’ prescribed the leek as a cure for nosebleeds.
Phoenician traders are said to have introduced the leek to Wales when they were trading for tin in the British Isles – an act that would unexpectedly elevate this humble veg to national status thousands of years later, for today the Leek is indeed the Welsh National Symbol!
Like garlic and onions, leeks are a member of the allium family. They have their own distinct flavour however, being quite harsh when raw (only very young leeks are eaten this way.)
Once cooked, they develop a very delicate flavour, similar to a mild onion but with a extra hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten.
The rest of the third is made up of the leaves (flags), most of which are discarded. I find them quite useful when making flavourful stocks. I find them to be a very versatile ingredient which works well both in hearthy main dishes, delicious side dishes, and of course in toothsome soups!
I recently used some to create a delicious pie . . . Ham Hock, Leek and Cheese Pie.
Rich, buttery and flaky puff pastry, encasing a fabulous filling, perfectly showcases this delicious autumn/winter vegetable.
You get the smokiness of the ham hock . . . which goes wonderfully with the sweetness of leeks . . . leeks which have been sauteed in butter . . . long and slow to help bring out their very best . . .
Add to that the richess of double cream . . . and gruyere cheese, which has a nutty sweet flavour . . . and you have a beautiful combination of flavours that is at once sublime and yet quite outstanding in every way.
From the moment your fork breaks down through that buttery flakiness into that rich filling you know you are in for a real treat. And it does not disappoint . . . NOT in the least.
This is magnificent. End of. All you really need on the side is a mixed salad to complete your meal.
*Ham Hock, Leek and Cheese Pie*
Serves 6
salt and black pepper to taste
1/4 tsp freshly grated nutmeg
250g of gruyere cheese, grated (1/2 pound)
100g of cooked ham hock, shredded
750g puff pastry (1 1/2 pounds)
Heat
the butter in a large skillet over low heat. Once it melts and begins
to foam, add the leeks. Cook, stirring frequently, until they are very
softened, without allowing them to colour. Stir in the flour Add the
cream to the leeks, along with the nutmeg and some seasoning.
Increase
the heat to high, stirring constantly. Remove from the heat as soon as
it begins to boil. Set aside and allow to cool to room temperature.
Stir in the ham hock and the cheese. Set aside.
Divide the pastry in half. Roll out each piece to a 10 inch in diameter circle on a lightly floured board. Place one disc onto the paper lined baking tray. Brush the surface lightly with some of the beaten egg mixture.
Spoon the leek cheese filling into the middle of the pastry
disc and spread it out, leaving a 1 inch border free all the way around
the edge of the disc. Top with the other disc of pastry. Crimp the
edges all the way around to seal. Brush the top with more of the beaten
egg mixture. Make a few slits in top to vent.

For more information on this lovely British Vegetable do check out British Leeks. You will find more fun facts, nutritional information, growing information and a whole host of other recipes which showcase this very delicious and versatile vegetable!
We had a Missionary Meeting in Manchester on Monday for all of the Senior Couples. We were asked to bring pot luck. I thought about making something hot to take, but was concerned that I wouldn't be able to keep it warm until we got there. I also thought about making Deviled Eggs, but then I was concerned that they wouldn't travel well, so in the end I decided to make my Spaghetti Salad!
One of my favourite salads is Tabouleh. I first ate it at a party my brother was having. I fell in love with it . . . it's that beautiful colaberation of flavours . . . lemon, mint, parsley, spring onions, tomatoes . . cucumbers . . . and then the bulgar wheat. It's a perfect combination of flavours and textures! Chewy, crunchy, tart, herby. I love it all!
In my quest to cook things diabetic friendly, I cooked this Banana Coconut Bread the other day and was very pleased with how it turned out! High in fibre and low in both fat and sugar. Yay! That makes me happy. Although you still wouldn't want to binge on something like this of course. All baked goods should be occasional treats (which I am now saving for weekends) and not daily thing.
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