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Hot Ice Cream Pudding



As I was sitting here today trying to decide which recipe I wanted to end the year on, I have had a great time thinking over all of the wonderful things I have cooked over this past year.  Of course I could do a rehash of my favourite recipes . . . or even a rehash of YOUR favourite recipes, but that is only showing you what I have already shown you and I didn't want to end the year in this way.  Instead I wanted to end the year showing you something fantastically different.  Hot Ice Cream Pudding was my choice.
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Cheesy Turkey Mac



I needed to use up the leftover turkey from Christmas today and so I created a skillet supper with it.  I used turkey, but you could use any leftover cooked poultry actually.  Its a one pan dish that is not only simple and quick to make but also quite delicious!
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Gingersnap Glazed Ham


Gingersnap  Glazed Ham

Growing up in Canada New Years always meant my mother would be cooking a Ham.  We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years.   I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do.  Ham for New Years.


My mother never did anything fancy with it.  It would be boiled and then roasted.  She usually had a bone in ham, but you never see those over here.   
 
It would be served cold with mustard.  We would have mashed potatoes and green beans with it and a special dessert.  If we were really lucky it would be a Lemon Meringue Pie.


I don't ever remember her glazing it.  Not ever.   I do remember seeing photographs of glazed hams in the magazines . . .  the fat glistening and cut into diamonds and crusted on the edges with a sweet sugary crust . . .  each diamond studded with a clove or a cherry.  
 
They looked so very pretty, and tantalizingly delicious.


This year I bought a boneless cooked ham.  Over here uncooked ham is called Gammon and you have to boil it before you can eat it.  
 
However once it is cooked and called a ham it is always edible right out of the pack.  I like to heat it through though and glaze it.  It just makes something quite simple that little bit more special.


This glaze was absolutely brilliant.  Nice and spiced with ginger, both from the gingerale and from the ginger jam, a tiny bit spicy from the Dijon mustard and tabasco, sweet also from the ginger jam and some brown sugar and a smidgen tart from the  addition of apple cider vinegar.


Those ingredients get heated together until the ginger jam melts and then all whisked together.  I cut diamonds in the ham so that some of the  mixture would go down into the ham. 
 
 I rolled it in it all over and then I baked it in a moderate oven, basting it every ten to fifteen minutes with the glaze.


 Now here is where it gets really special.  I crushed gingersnaps for even more ginger flavours and sprinkled them over the top of the ham and basted it again.   
 
Baked for a short time longer it forms a nice gingery crust.  I probably basted it two more times before it was done.


The end result was a lovely flavoured ham with a gingery crust and the juices in the roasting dish thickened up from some of the crumbs to make a sauce that was just gorgeous spooned over the warm ham.  
 
All in all this was a real winner!  We loved it.  Oh, I do love it when an experiment or an idea turns out to be every bit as delicious as I had envisioned it to be!  I hope you will give it a go!


 
*Gingersnap Glazed Ham*
Serves 4 to 6 with leftovers 
 
 
 
This is delicious.  Simple to make. The oven does all the work.  The leftovers are delicious sliced and served cold with cheese and pickle. 
 

 
1 kg cooked ham (about 2 1/4 pounds)
120ml gingerale (1/2 cup)
60ml apple cider vinegar (1/4 cup)
1/2  (454g)jar of ginger preserves (about 1/2 cup)
2 TBS French Dijon mustard
100g soft light brown sugar
dash tabasco sauce
Crumbled gingersnaps to finish (about 6) 
 

Preheat the oven to 180*C/350*f/ gas mark 4.   Melt the ginger preserves in a  flameproof casserole dish large enough to hold the ham.  Add the gingerale, apple cider vinegar, mustard, brown sugar and tabasco sauce.  Whisk well together.  Cut slashes in top of the ham.  Place it into the casserole dish, top first and rolling it around to coat it in the mixture.  Roast in the preheated oven, basting every 20 minutes or so for about 45 minutes.  Sprinkle the crumbled gingersnaps over top.  Baste again.  Roast for about 15 to 20 minutes longer, basting at least one more time, until heated through. 
 

Let stand for 10 minutes before cutting it into thin slices and serving, with some of the pan juices spooned over top if desired.




I really do hope you will try this out.  I can promise you, you won't be sorry.  If you cannot find the ginger jam, use some orange marmalade with a tsp of ginger powder added.  It will be every bit as good.   Happy New Year!!
 
 

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! 


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Magic Cheesecake



This is a deliciously simple cheese cake that I have been making for years that your family will really love.  Its as simple as blitzing a few ingredients together and pouring them into a pie dish.  Seriously. 

You cannot get much easier or tastier than this delicious dessert!



It magically bakes into a delicious dessert that is a LOT less trouble than making a regular cheese cake.  I think the original recipe came from a box of baking mix but I make my own baking mix these days and just use that.  
 
You can find that recipe here.    It, too, is very easy to make.  I always have a plastic container of it in my cupboard.  It comes in handy for all sorts.


Once you blend everything and pour it into the pie dish, you simply bake it and then presto chango you end up with a delicious cheesecake that went together in a flash and tastes fabulous!  

I love desserts like this. Quick, easy and delicious.


I like to make a sour cream topping for it.  This not only tastes nice, but helps to hide the inevitable crack which appears in the centre of the cheesecake.  (The sign of a great cheese cake I might add!) 
 
You can also hide it by adding a fruit topping. Cherry Pie filling comes to mind. Very nostalgically retro.


I like to serve it with a simple fruit topping which I create by mixing together some fresh fruit and jam and heating it gently together until the fruit softens.  This day I used blueberries, but fresh raspberries or strawberries and jam also work very well.  
 
About 1 cup of fruit with several spoonfuls of jam and a tiny bit of water does the trick.   Altogether this is quite, quite delicious!  And a real doddle to make!



 
*Magic Cheesecake*
Serves 6 


This is as simple as measuring everything into a blender or food processer and blitzing.  Pour into the pan and then bake.  It separates magically into a sorta crust and cheesecake filling. Your family will love this.  Its delicious.  I make a tasty topping by cooking some fresh blueberries with a couple of dessertspoons of blueberry jam and 1 TBS water until the berries start to pop.  It is fabulous. 
 

180ml of whole milk (3/4 cup)
2 tsp vanilla
2 large free range eggs
190g sugar (1 cup)
70g of baking mix (1/2 cup)
(See my recipe for my homemade mix)
455g of cream cheese (1 pound)
For the Topping:
2 TBS sugar
2 tsp vanilla
120g dairy sour cream (1 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie tin really well.  Set aside.

Place the milk, vanilla eggs, sugar and baking mix into a blender.  Beat on high speed for about 15 seconds.  Cut up the cream cheese and drop it in.  Blend for about 2 minutes longer on a high speed.  Pour into the prepared pie dish.




 Bake for 40 to 45 minutes until the centre is set.  Cool completely.

Mix together the topping ingredients until smooth.  Spread on the centre of the cheesecake.  Chill to set.  Serve cut into wedges with pie filling or your favourite fruit topping. 



 Easy and delicious can't be beat! 
 
 

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! 

Follow my blog with Bloglovin 

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Crispy Chicken Wings



I confess to being a huge fan of chicken wings.   Back home at the local Chinese buffet the chicken wings were always my favourite dish on the menu, and I think everyone else's as well because between them and the sweet and sour chicken balls it was always hard to get any because the dish would empty almost as soon as it was filled!

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Marie Rayner
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Post Christmas Turkey Casserole


 photo SAM_4561_zpsb062710e.jpg

This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc.   It's delicious and there is also cheese in the mix.  Oh but it is some good!

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Merry Christmas


 photo christmascookies.jpg 

 

Merry Christmas

From

The English Kitchen 

Many thanks for your loyalty over
the past year, your lovely comments, 
and 
your faith in my culinary abilities.
Thanks also for sticking with me throughout
the good, the bad and the ugly!

May your holiday be filled with lots of love,
family, great friends, good food, good health
and 
more blessings than
your cup can hold.

Catch you on the flip side!
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Scrambled Eggs Benedict



I love Eggs Benedict.  Its such a simple dish and yet at the same time it feels so special . .  toasted english muffin topped with some bacon, an egg and hollandaise sauce.  Yum!  Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that.  It uses softly scrambled eggs, and it is delicious!   This is the perfect holiday morning breakfast!
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Spice Health Heroes, a review


Have you got time to look at just one more book before Christmas?  Of course you do, and even if you can't pick it up in time for a Christmas present , you just might want to consider it for the new year when you are back on track and paying for all of your "Holiday Ingulgences" by bring your diet back into line with healthy options.  Enter "Spice Health Heros,Unlock the power of spice for flavour and wellbeing, a new book by author Natasha MacAller.


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Italian Christmas Biscotti



The house is all spic and span for Christmas.  I have all of the food in that I am going to need for our dinner.  All my gifts are out and all that remains to do now is a few bits and bobs and last minute things.  Whew!  

I can relax, knowing that all is in hand.  With that in mind I took advantage of there not being any pressure on and baked a few goodies that I had seen on Pinterest or the web and had wanted to try for the holidays.  

Tasty goodies like these Italian Christmas Biscotti which I saw weeks ago on a blog called The Merchant Baker.  



I first saw them on Pinterest and they immediately caught my eye because of their name.   Biscotti.  But Biscotti are crisp dunking Italian biscuits are they not?  I love Biscotti!  

These are not those type of Biscotti.  I was intrigued and pinned them into my Italian Treats board with the idea in mind to make them one day.  Today was that day.  (As I am writing this on Thursday.)


These are very similar to a sugar cookie, but there is no rolling or cutting.  Well . . .  I say that, but you do have to roll the dough into ropes and cut it into lengths before twisting it into that lovely looking shape you see here.  

(If you check out the Merchant Bakers page she gives an excellent tutorial on how to do just that and there are videos.)


Another thing which impressed me was that they looked incredibly easy to make.   And I was not wrong.  

These are an easy cookie and they end up looking so pretty when they are done.  You just make the dough, shape and bake.


Once cooled you then dip them in a very simple vanilla icing glaze and sprinkle with coloured sprinkles.  

Easy peasy, lemon squeasy.  And they are so pretty, don't you think? 


Another plus . . .  the recipe was very easy to cut in thirds.  Since there are only two of us and we can only eat so much, I wanted to cook only a third of the recipe. 

 I got approximately 16 delicious cookies.  Little sweet pillows of Italian perfection.  The perfect cookie to bake at the last minute for the holidays!


*Italian Christmas Biscotti*
Makes 4 to 5 dozen 
These are not Biscotti in the sense of the crunchy dunking Italian Biscotti, but rather they are soft buttery vanilla pillows of scrumminess.  Adapted from a recipe found on The Merchant Baker.  These are simple, quick and delicious to make.
3/4 cup salted butter (175g)
1/2 cup icing sugar (65g)
1/2 cup white sugar (95g)
3 large free range eggs, beaten
3 cups plain flour (460g)
3/4 tsp baking powder
1/2 tsp vanilla
For the glaze:
2 cups icing sugar (260g)
2 TBS (or more) cold water
few drops vanilla
You will also need coloured sprinkles for decorating 
 
Italian Christmas Biscotti


Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready several large baking sheets which you have lined with baking paper. 

Cream the butter and both sugars together until light and fluffy.   Beat in the beaten eggs a bit at a time until completely amalgamated.  Beat in the vanilla.  Sift together the flour and baking powder.  Stir this in to make a soft dough.  

Scoop out the dough by half cup fulls and (on a lightly floured surface) roll into ropes roughly 1/2 inch in diameter or about the size of your pinkie.  Cut into 5 inch lengths.  Bring the ends together and twist lightly twice.  Place on the baking sheets leaving about 2 inches in between.  Repeat until you have used all the dough.   

Bake for 6 to 10 minutes until set and cooked through.  You won't want them to brown.  (Mine took 8 minutes just like the Merchant Baker's did)  Allow to sit on the baking trays for a few minutes to cool, then scoop off to wire racks to finish cooling. 

Whisk together all of the glaze ingredients until smooth.  You will want it thin enough for dipping.  Dip the top sides of each cookie into the glaze and then place onto a baking tray.  Sprinkle with sprinkles and continue until you have glazed and sprinkled all the cookies.  Leave to set the icing and then store between layers of kitchen greaseproof paper in airtight containers.  Will keep approximately 3 days.




To make one third of the recipe or only 16 cookies you will need:

1/4 cup butter (65g)
3 TBS icing sugar
4 TBS granulated sugar
1 large free range egg
1 cup plain flour (140g)
1/4 tsp baking powder
few drops vanilla

For the glaze:
3/4 cup icing sugar (98g)
1/2 TBS water
drop of vanilla

Italian Christmas Biscotti

This is a really, really nice cookie.  I can see all sorts of possiblities here.  I think another time I make them I might add a touch of lemon zest to the dough and some lemon juice to the glaze instead of water.  Then they would be lemon drizzle biscotti.   Yum!  Bon Appetit!
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Almond and Custard Apple Dumplings



Todd loves cooked apples. If I bake anything with apples at all, Todd is one very happy camper. He says his mother baked the best apple pies ever. I have never been able to make an apple pie quite like his mom's, but a gal can't be good at everything I guess!

 
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Toffee Popcorn Bark



This is a tasty little gem I clipped from an old issue of Good Food Magazine yonks ago! It looked fabulously delicious and very simple to make.  As you know I can be rather lazy sometimes and simple and delicious are what works best for me!

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Pear And Ginger Trifle



(source)

The race is on now for me to develop a tasty trifle recipe for my Christmas lunch this year. Other years I have done different versions such as:


Turkish Delight Trifle Very good and very sweet.  Not for the faint of heart or those who are not fond of Turkish Delight.


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Pineapple Gingerbread Upside Down Cake





When I was growing up in the 50's and 60's about the only fresh fruit that made a regular appearance in our house was apples and bananas.  Fresh fruit really wasn't all that available in our small town . . . and I expect if it was, it was probably really expensive.  We didn't mind that much though . . . my mother always made sure we had lots of tinned fruit.

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Mom's Peanut Butter Fudge




One thing my mother always made at least once during the holidays was peanut butter fudge. It was never chocolate or any other kind . . . always peanut butter, but we didn't mind because we loved it so very much. It was a real treat!

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Ruby Slipper Cake


 photo SAM_8576_zps973471c4.jpg

Two of my children had birthday's in December.  One on the eighth and the other on the ninth.  I always tried to make each of my children special cakes for their birthdays, and as you can imagine having two birthdays two days in a row, this sometimes presented a bit of a challenge.   I used to bake this Ruby Slipper Cake for my youngest daughter's birthday (the ninth) each year.  This was Amanda's cake.  Some years I dressed it up to look like a wreath in honor of December.  It was always a lovely cake that we all enjoyed very much.

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Hearty Vegetable Soup



We are real soup lovers in this house.  I don't think I have ever met a soup I did not like and neither has Todd.     There is a cafe at the market in town that does lovely bowls of soup and for a really good price.  Todd  just loves to treat himself to a bowl when he goes into town in the winter.


This is a great soup for cold and windy days and a great soup for using up what is in the vegetable bin.  You can vary the vegetables according to whatever you have on hand.  


This is hearty and delicious.  Today I used carrots, swede, celery, onion, leeks, cabbage . . .  and I might even have added a splash of tomato juice.  I can't remember.  But if I did it was only a splash.


The barley makes it especially hearty.  I do so love barley or rice in a soup, don't you?


 You could add a handful of dried peas as well if you wanted to.  They would go very well.  In any case this basic recipe can be a canvas for you to work upon and create your own speciality!


*Hearty Vegetable Soup*
Serves 4 to 6

This is a really lovely soup, chock full of vegetables and all that is good for you.  With some crusty bread this makes a simple and delicious meal! 

1 TBS butter
1 TBS olive oil
1 large brown onion, peeled and diced
4 stalks of celery, trimmed and diced
3 medium parsnips, peeled, cored and diced
(Alternately you can use an equivalent in swede/rutabaga, peeled and diced}
3 medium carrots, peeled and diced
1 large leek, washed, trimmed and diced
a few handfuls of chopped cabbage
3 large cloves of garlic, crushed
a sprig of fresh thyme
1 1/2 litres chicken or vegetable stock (about 6 1/2 cups)
60g of uncooked pearl barley (1/3 cup)
fine sea salt and freshly ground black pepper to taste





Heat the olive oil and butter together in a large saucepan. Add all of the vegetables except for the garlic.  Stir to coat.  Sweat over low heat, stirring occasionally, for about 15 minutes, until beginning to soften.  Add the garlic and thyme.  Cook for a few minutes longer.  Add the stock along with some seasoning.  Bring to the boil, then reduce to a simmer.  Simmer for about 10 minutes.  Stir in the barley.  Simmer gently for about half an hour until the barley is cooked.  Taste and adjust seasoning with salt and black pepper as desired.  Serve hot with some crusty bread.
(Don't forget to fish out and discard the thyme stalk!)



Todd has his with a roll.  The Canadian in my loves it with crackers and the commoner in me likes them crumbled over top like croutons.  ☺

 

Happy Friday and Bon Appetit!
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