I have been sharing recipes in one way or another since about 2005. I started off on AOL Journals. I had a page called Marie's Muses. It didn't take long for me to recognize that people loved it when I shared a recipe. I was working as a Chef at the time and was always cooking and always had something tasty to share.
AOL Journals then became defunct and so I moved over to Blogger and had a blog called A Year From Oak Cottage. I lived in a Cottage on the Manor Estate where I worked as a Chef, called Oak Cottage. Again, I shared recipes.
After I left there I changed the name to And Then We All Had Tea. Oak Cottage didn't seem to fit any more as I no longer lived there.
A little while back I started to transfer some of those recipes over here. They are all great recipes, although the photography is not that good. Hopefully despite the really poor photography you will still see some value in them. You can find my first Oak Cottage Recipe round up here.
LEEK, MUSTARD AND PARSLEY STUFFED BAKED POTATOES - These tasty stuffed baked potatoes have all the flavors of a potato and leek soup, except in the lovely crisp jacket of a baked potato! They also freeze well. I just wrap them up individually in some cling film and then pop them all into a heavy zip lock baggie. Then I can just take one or two out as and when I need them.
Leek, Mustard and Parsley Filled Baked Potato
Yield: 4
Who doesn't love a twice baked potato? These are delicious!
Ingredients
- 4 large floury baking potatoes
- 3 TBS olive oil
- 1 large leek, finely chopped
- 2 TBS grainy mustard
- 4 ounces mature Cheddar Cheese, grated
- 4 TBS double cream
- 1 ounce butter
- 3 TBS chopped flat leaf parsley
- Sea Salt and freshly ground black pepper to taste
Instructions
- Pre-heat the oven to 200*C/400*F/ gas mark 6. Scrub the potatoes and dry them very well. Prick a few times with the tines of a fork and place them into the pre-heated oven, directly on the oven rack.
- Bake until tender, about 1 ¼ hours or so. Remove from the oven and set aside until they have cooled down enough that you can handle them comfortably.
- Carefully slice a lid from off the length of each one. Scoop out the inside flesh, leaving a thin shell. Try very hard not to tear the skin. Put the insides into a bowl, and keep warm.
- Heat the olive oil in a skillet and add the leek. Cook over low heat, stirring occasionally, until very soft and tender, about 8 to 10 minutes.
- Add the cooked leek to the potato flesh along with the mustard, cheddar and cream. Mix in well. Finally mix in the parsley and the butter. Season to taste and then stuff the mixture back into the potato shells.
- Rub the outside of the potato shells with butter if desired and place the stuffed shells into a baking dish.
- Place back into the heated oven and bake for 15 to 20 minutes until the filling is hot and bubbly, the cheese is well melted and they are beginning to get all crusty and brown on the top. Remove from the oven and serve hot.
Lumber Jack Apple Pie
Yield: makes one 9-inch pie
Prep time: 1 HourTotal time: 1 Hour
Did someone say apple pie??? Count me in! I have included a recipe for rose cream which goes very well with this.
Ingredients
- a 9 inch pie plate
- 1 tsp softened butter
- 5 to 6 tart cooking apples, peeled, cored and sliced
- 2/3 cup firmly packed brown sugar (about 120g)
- a pinch of salt
- 1 TBS cornstarch
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1 TBS cold butter
- sufficient pie pastry to cover the top of the pie (Your own recipe or ready made)
To serve:
- 3/4 cup of whipping cream
- 1 tsp sugar
- 1/4 tsp vanilla or rose water
Instructions
- Pre-heat the oven to 450*F/230*C/gas mark 7. Butter the pie plate generously with the softened butter. Set aside. Line a baking sheet with tinfoil and set this aside also.
- Place the brown sugar, cornstarch, nutmeg, salt and cinnamon into a small bowl and mix well to combine.
- Fill the prepared pie dish evenly with the apple slices, mounding them slightly higher than the rim of the dish. Sprinkle the brown sugar mixture evenly over top, probing gently with the tip of a knife, to help distribute the apples evenly down through the top layers. Chop the cold butter into little bits and dot it over top.
- Cover the top of the apples with the prepared pastry. Trim and crimp the edges. Make a tiny slash in the centre, only about 1/4 inch long, to allow for any steam to escape.
- Place on the tinfoil lined baking sheet and then place it into the oven. Bake for 10 minutes. Reduce the oven temperature to 350*F/180*C/gas mark 4. and continue to bake the pie for another 40 to 50 minutes, or until the apples are tender and the crust is golden brown.
- Remove from the oven to a wire rack to cool completely. When ready to serve. Loosen the crust around the edges very carefully with a sharp knife. Place a large flat serving plate over top of the pie and carefully turn it over. Lift off the pie plate very carefully.
- Whip the cream until beginning to thicken. Add the sugar and flavoring and continue to whip until soft peaks form. Spread decoratively over the apples and serve immediately. Enjoy!
Cauliflower Cheese Soup
Yield: 6
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This does make a lot, but it freezes very well. If you like cauliflower cheese, you are sure to love this!
Ingredients
- a knob of butter (about 2 TBS)
- 1 large onion, peeled and finely chopped
- 1 large cauliflower, trimmed and cut into florets
- 1 large potato, peeled and cut into chunks
- about 3 cups of vegetable stock (720ml)(I use marigold vegetable stock boullion powder)
- 1 3/4 cups milk (420ml)
- sea salt and freshly ground black pepper to taste
- 2/3 cup (75g) of mature cheddar cheese, grated
- 1/3 cup (25 g) of mature cheddar cheese, cut or broken into small chunks
Instructions
- Heat the butter in a large saucepan over medium heat. Add the onion and cook until softened, without browning, for about 5 minutes, stirring often.
- Add the cauliflower, potato, stock, milk and seasoning to taste. Bring up to the boil, then reduce the heat and leave to simmer for about 30 to 40 minutes, just until the cauliflower is soft and the potato is very soft.
- Whiz in a food processor, or crush with a potato masher, or, if you are lucky like me, blitz with a stick blender until you get a creamy and thick soup. If it is too thick, add a bit more milk to bring it up to the right consistency. (If you are going to freeze any, take it out now)
- Warm it through again until quite hot and then stir in the grated cheese, stirring it until it melts.
- Serve hot in mugs or bowls, with the cheddar cheese pieces sprinkled on top as a garnish. These can then be stirred through before eating. Delicious!
Chicken, Ham and Broccoli Casserole
Yield: 4
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour
Pure and simple comfort food and a great way to use up leftovers.
Ingredients
For the filling:
- 2 leftover cooked chicken breasts
- 4 thick slices of cooked ham
- 1/2 bunch of broccoli, separated into florets, stalked chopped
- (blanche in salted boiling water for two minutes and drain)
- 2 TBS minced onion
- 2 ounces butter
- 1/3 cup (43g) of flour
- 3/4 cup (180ml) of milk
- 1/2 cup (120ml) white wine (can use chicken stock if desired)
- 3/4 cup (180ml) chicken stock
- 1 bunch of fresh tarragon, chopped
- 1/2 cup (120ml) cream
- salt and black pepper to taste
For the topping:
- 5 large floury potatoes
- 1/4 cup (60g) butter
- 3 1/2 fluid ounces hot milk
- 1 cup (130g) of mature cheddar cheese
- salt and black pepper to taste
- 1 medium free range egg, beaten
Instructions
- Pre-heat the oven to 375*F/190*C/ gas mark 5. Butter a large shallow casserole and set aside.
- Chop the chicken and the ham coarsely and mix together in a large bowl. Add the blanched broccoli, give it a stir. Set aside.
- Melt the butter in a large saucepan over medium heat. Add the onions and saute for a few minutes to soften without browning. Stir in the flour and cook for a few minutes without browning. Add the milk and stir until smooth. Add the wine and just enough stock to bring it to a creamy consistency. Stir in the cream and the tarragon. Season to taste with some salt and pepper. Stir this sauce into the chicken and ham mixture. Spread this into the prepared casserole dish.
- In the meantime peel the potatoes and cut into chunks. Put them into a pan and cover them with some slightly salted water. Bring to the boil and then simmer for 12 to 15 minutes until tender when pierced with the tip of a knife. Drain well and then return to the pot. Shake them a bit over the heat left in the burner to really dry them out. Mash them completely with the butter and a bit of the hot milk. Add only enough milk as necessary, without making them too liquidy. Stir in the grated cheese, stirring it to melt it. Season to taste with some salt and black pepper, then beat in the egg.
- Spread the potato mixture evenly over top of the chicken mixture. Rough up the top a bit with the tines of a fork. Bang it all into the oven and bake for about 20 to 30 minutes, until golden brown on top and the filling is bubbling nicely. Remove from the oven and serve ho
Apple Pie Squares
Yield: 6
Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour
These lovely squares with their sweet apple filling and crumble topping are as good as having apple pie. They are a favorite autumn dessert.
Ingredients
Crumble Base and Topping:
- ½ cup (120g) cold butter, cut into bits
- ½ cup (100g) caster sugar
- 1 ½ (210g) cups plain flour
- ¼ tsp salt
For the apple filling:
- 5 cups peeled and sliced apples
- ½ cup (100g) caster sugar
- 2 TBS plain flour
- 1 tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- Pinch of salt
- Freshly grated zest of ½ lemon if desired
Instructions
- Preheat the oven to 180*C/350*F/gas mark 4. Lightly butter an 8 X 8 inch baking pan or glass casserole dish and set aside.
- Measure the flour, salt and sugar into a bowl. Stir to combine. Drop in the bits of butter and rub the butter into the flour mixture until resembles fine crumbs. Divide the mixture in half and press half of it into the base of the baking pan. Reserve the other half.
- Slice the apples into a large bowl. Stir the sugar, flour, cinnamon, nutmeg and salt together. Stir this into the apples along with the grated lemon zest if using. Pour this mixture over the crumb base and press it down a bit with the back of a spoon.
- Sprinkle the remaining half of the crumb mixture evenly over top. Pat lightly in place.
- Bake in the heated oven for 40 to 50 minutes, or until bubbling and nicely colored on top. Remove from the oven to cool a bit before serving.
- Serve cut into squares with some pouring cream , custard or ice cream. Delicious!
FRESH FIG SALAD WITH FETA AND TOASTED WALNUTS - You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!
Fresh Fig Salad with Feta & Toasted Walnuts
Yield: 2
Cook time: 15 MinTotal time: 15 Min
This delicious fresh salad makes a fabulous light lunch.
Ingredients
For the salad:
- 4 fresh black figs, medium to large
- 2 ounces of feta cheese
- 2 ounces of walnut halves, toasted* and roughly chopped
For the dressing:
- 2 TBS Walnut Oil
- 1 tsp white balsamic vinegar
- ½ tsp Dijon mustard
- Sea salt and freshly ground black pepper to taste
Instructions
- Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.
- Wipe the figs gently with some damp paper toweling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each serving and scatter the toasted walnuts over top.
- Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.
Notes
*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.
Beef Stew with Potato Dumplings
Yield: 5
Prep time: 15 MinCook time: 1 H & 45 MTotal time: 2 Hour
A delicious flavor filled stew with the lightest dumplings on top.
Ingredients
For the stew:
- 1-1/2 pounds stew beef, cut into bite size chunks
- 4 slices of streaky bacon, chopped
- 1 TBS butter
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 onions, peeled and chopped
- 3 medium carrots, peeled and sliced
- 1/4 of a swede, peeled and chopped (about 1/2 cupful)
- 1 (10 1/2 oz/420g) tin of condensed beef broth
- 1 TBS vinegar (I use balsamic)
For the Dumplings:
- 1 egg
- 3/4 cup (45g) soft white breadcrumbs
- 1 TBS flour
- 1 TBS finely chopped onion
- 1 TBS snipped parsley
- 1/2 tsp salt
- dash pepper
- 2 1/2 cups finely shredded raw potato (310g)
Instructions
- I use my electric skillet for this. Melt the butter in the skillet on high heat until it foams. Throw in the meat and bacon. Stir around and cook until it begins to brown. Throw in the onions and cook until the onions are quite tender.
- Stir in the flour and mix around until it is absorbed by all the drippings. Stir in the broth, 3/4 cup of water and the vinegar. Add the carrots and the swede. Bring to a boil, then reduce the heat and allow to simmer, covered, until quite tender, about 1 1/2 hours.
- After 1 1/2 hours make the potato dumplings.
- Combine the beaten egg, breadcrumbs, flour, onion, parsley and seasonings in a bowl.
- Squeeze as much liquid as you can from out of the potatoes and then stir them into the mixture, combining everything really well.
- With floured fingers shape the mixture into ten 2-inch balls. Dust lightly with more flour before dropping on top of the simmering stew. Cover tightly and cook for 15 minutes.
- Spoon out onto warm plates allowing each person 2 dumplings and enjoy!
Notes
*Note - check frequently to see that the stew isn't cooking dry and add hot water as needed.
White Chocolate Dipped Gingernuts
Yield: 24
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
Nicely spiced and crisp, sugar coated. The white chocolate glaze is a delicious addition.
Ingredients
For the cookies:
- ¾ cup (180g) butter, softened
- 1 cup (200g) white sugar
- 1 large free range egg
- ¼ cup (60g) dark treacle and golden syrup mixed together (or 1/4 cup of molasses)
- 2 cups (280g) flour
- 1 TBS ground ginger
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 TBS finely minced candied ginger
- 1 further cup of white sugar (200g)
For the glaze:
- 2 cups (360g) white chocolate chips
- 2 tsp butter
Instructions
- Pre-heat oven to 180*C/350*F/gas mark 4. Cream together the butter and sugar until fluffy. Beat in the egg and the syrup mixture, mixing in well. Sift together the flour, ginger, soda, cinnamon and salt. Stir in, mixing in well. Stir in the candied ginger.
- Put the remaining 1 cup of sugar into a bowl. Shape tablespoon’s full of the cookie dough into round balls between the palms of your hand. Drop into the bowl of sugar and coat all over. Place 2 inches apart on lightly greased baking sheets.
- Bake for 8 to 10 minutes until done. (Will look all crackly and be firm to the touch) Remove to racks to cool completely.
- Melt the chocolate chips and the butter together. Dip one half of each ginger nut into the melted chocolate shaking off the excess. Place on wire racks covered with parchment paper to allow the chocolate to set and harden.
Swiss Steak
Yield: 4
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
I don't think I ever actually do this the same way twice. It's a very forgiving recipe that lends itself to individual interpretation and just what you happen to have on hand at the time. As long as the basics stay the same, you just can't go wrong!
Ingredients
- 4 serving size pieces of braising steak, about 1 inch thick
- 1 - 1 1/2 cups (210g) of flour
- salt and black pepper to taste
- garlic powder to taste
- 1 TBS oil
- 1 large onion, peeled and thinly sliced
- 1 medium carrot, peeled and diced
- 1/2 of a small green pepper, thinly sliced
- 1 - 14 1/2 ounce/420g tin of chopped tomatoes, undrained
- 1/2 cup/120ml beef stock (if needed. The tomatoes over here are in a lovely thick tomato juice, so I always add the stock to help thin the sauce a bit)
- 1 tsp of dried summer savory or a mixture of dried thyme and marjoram
Instructions
- Heat the oven to 180*C/350*F. Trim any visible fat off of your meat. Season generously with salt, pepper and garlic powder on both sides. Dredge each piece in the flour and then using a meat pounder, or the dull edge of a heavy knife, pound the flour into the meat on both sides adding flour and pounding until no more flour can be absorbed into the meat. (Thorough pounding will make the meat very tender and shorten the baking time.)
- Heat the oil in a heavy skillet on top of the stove over medium heat. Brown the steak slowly on both sides, turning it only once. Remove to a casserole dish with a tight cover.
- Add the carrots and onions to the pan drippings and cook them over medium heat, stirring from time to time, until the onions are slightly browned and softened. Add the tin of tomatoes, beef broth if using and the herbs. Season to taste with some salt and pepper. Bring to the boil and then pour this mixture over the steak in the casserole dish.
- Place the lid on top and then bake for about 2 hours, or until very tender. Check from time to time to make sure the liquid is not cooking dry, and add a bit more beef broth as needed.
- Serve hot, with mashed potatoes and a green vegetable.
Notes
Variation: *Sour Cream Steak* - Omit the carrots, green pepper and tomatoes. Brown the onions and put them on top of the browned steak, returning it to the skillet. Pour one cup of boiling water over top, place a lid on top and then simmer over low heat, until the water is nearly absorbed. Add one to 1 1/2 cups of sour cream, stir, and then continue to simmer until quite tender. You can make a thinner gravy, if desired, by adding water or milk to the pan gravy.
French Onion Soup
Yield: 4 - 6
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
It's amazing what you can do with a few onions, a couple tins of broth and some cheese. What a magnificent dish to come from such humble beginnings . . . what a joy on a cold autumnal day.
Ingredients
- 3 1/2 TBS butter
- 1 TBS extra virgin olive oil
- 3 large onions, peeled and thinly sliced (about 1.3 kg)
- 2 fat garlic cloves, peeled and crushed
- 1 TBS flour
- 4 cups/1 litre of beef or chicken stock
- 2 1/2 cups/600ml dry white wine or cider
- 1 fresh bay leaf
- 2 sprigs of thyme
- 1 French baguette (or other white bread) sliced
- 1 2/3 cup (200 g) freshly grated Gruyere cheese
- 4 TBS freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
Instructions
- Place the butter and oil in a large saucepan over medium heat. Once it begins to sizzle turn the heat down and add the onions. Cook the onions over very low heat, with out coloring, until soft, 15 to 20 minutes.
- Add the garlic and cook, stirring for about a minute, then stir in the flour. Cook and stir for a minute longer. Add the stock, wine, bay leaf and thyme. Season to taste with salt and pepper and then bring to the boil. Boil for one minute, then reduce the heat to low and allow to simmer for about 20 minutes. Taste and adjust seasoning as necessary. This is the type of soup that gets even better upon standing, so if you can wait . . . allow it to stand for about 30 minutes, then gently re-heat.
- Just before serving, heat up the grill of your oven. (the broiler). Place the baguette slices on a large baking tray and brown them under the grill until lightly toasted. Remove from the oven and sprinkle half of the gruyere cheese evenly over all. Bang back under the grill just to melt. Remove from the grill and set aside.
- Place half of the soup into heated soup bowls. Add the toasts and then ladle on the other half of the soup. Sprinkle the remainder of the grated gruyere evenly over each along with a TBS of grated parmesan cheese. If you like you can place this under the grill again to melt a bit more, but it's not necessary. The heat of the soup will melt the cheese if it's good and hot as it should be. Serve immediately.
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So glad you shared these again Marie, I'll be back to read more when I have more time, perhaps I had better set up a Marie folder on my Pinterest so I'll alway have them. From time to time I update my recipes and posts and reshare them on my website.
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