Well, its Sunday and you know what that means. A recap of all the meals I cooked or ate over the previous week. My Meals of the Week. I am really enjoying gathering these meals together each week. It helps me to plan my meals for the week ahead and helps me to keep a note of exactly what and how I am eating.
It is all very tempting when you are a person who lives all on your own to eat out of cans, takeaways or frozen meals. My mother lived on her own from the age of 53 until she passed away at the age of 87. She always cooked for herself. She never ate out unless it was with other people. Occasionally she would treat herself to a TV dinner buying them when they were on special. She liked the turkey one. No surprise there as I love turkey also, just not in a TV dinner.
Mom always enjoyed feeding herself healthy meals for the most part. She also enjoyed a glass of red wine every night and a small dish of ice cream. Oh how I miss her.
I am taking a leaf from her book, and making sure that I eat a decent meal every day of the week, and I am enjoying bringing you along for the ride. Hopefully you will be inspired to do the same and maybe even get some new ideas from what I am cooking for your own meals!
These are only my main meals which I have eaten. It does not include my breakfast or supper, which is my light meal of the day. I usually eat my main meal around early afternoon unless I am eating with someone else.
This week was a bit unusual as I ate away from home three times. That is not really normal for me, but it is that time of year when we are all stretching the boat out a bit!
Here is what I cooked myself over the past week. (Where I have eaten out, I have provided a similar option so that you can cook it yourself.) Let me know what you think!
SUNDAY, December 7th - Sunday Dinner with the Family
On Sunday I went to my sisters for Sunday dinner with her, Dan and my Dad. She had made a Pot Roast this week. She hadn't made one in a while. It was delicious. She always cooks a delicious supper. We enjoyed it with some mashed potatoes, carrots, broccoli and gravy. Jello with whipped cream for dessert.
In its place I am sharing my recipe for Slow Cooker Pot Roast. It always comes out juicy and tender and with a delicious gravy. You can brown the roast before putting it into the crock pot or you can just put it in as it. It works beautifully either way. I always cook some potatoes and carrots with it as well.
MONDAY, December 8th - Instant Pot Bolognese Sauce with Spaghetti Noodles
I was out shopping with my sister for a good part of the day and so I just took some of this Instant Pot Bolognese Sauce that I had frozen for my supper and enjoyed it with some spaghetti noodles. I was starving when I got home. It was a bit later than I usually eat my dinner, so it was a late dinner/early supper. I enjoyed it with a small salad that I had picked up at the shops.
Traditionally a Bolognese Sauce needs to be slow simmered on top of the stove for several hours in order for the flavors to deepen, and the sauce to thicken to a great consistency. This simple recipe reduces that time by more than half, without reducing any of the delicious flavors. The leftovers also freeze very well.
TUESDAY, December 9th - One Pan Egg Toast Omelet
I usually will have eggs for supper maybe once a week. They are nutritious and make a great supper. I am more likely to have eggs for supper than I am for breakfast. In the terms of cost, eggs are probably one of the cheaper forms of protein to enjoy.
This One Pan Egg Toast Omelet is one of my favorite ways to enjoy eggs. These delicious omelets are like a combination of French Toast and an omelet. Quick and easy to make, filled with cheese, they go down a real treat. Quantities are for one, but you can easily multiply to make more. You can also adapt to add other fillings like ham, salami, bacon, pepperoni, sauteed peppers and onions,etc. Delicious! I enjoyed this with a few cheeky oven chips on the side and some salad leftover from Monday.
WEDNESDAY, December 10th - Dinner out with Dad and Cindy
On Wednesday night the bad weather cleared enough for us to go to dinner with our dad. We really don't like him driving himself and his usual dinner companion, Hazel, is not coming on Wednesday's anymore until the days start getting lighter. Can't say that I blame her. She has quite a distance to come and she is in her 80's. We don't like to think of dad sitting there all by himself and so we have been going with him.
I had high hopes this week as they had a Roasted Ham Dinner special. It said Sliced Roast Ham, with Scalloped Potatoes, veggies, coleslaw and a roll. I thought, that would be pretty hard to mess up. Well . . . I was expecting sliced roast ham, not this thinly sliced ham in some sort of sauce, that I would rather have done without. The potatoes were probably the best part of the meal. My roll had been nuked in the microwave beyond belief. It was dry and rubbery. (Shame that as it looked like it might have been good otherwise.) Cindy and Dad ordered fish and chips and got theirs right away, they were almost finished eating by the time I got mine. They forgot my coleslaw as well. I would not recommend.
I would recommend however my own recipe for a Classic Baked Ham. Always turns out nice. I will be cooking one of these for Boxing Day this year as my daughter and her husband are coming over.
You could serve these with potato chips on the side if you wished, or salad, even coleslaw. I always find them to be very filling so am happy with just the burger. I was really happy with this.
And once again these were my meals of the week for the past seven days. I think I did pretty good, despite having eaten away from home three times. Not very usual is that! I hope you will be inspired to want to cook a few of these things for yourself!
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.
Made with simple everyday baking cupboard ingredients and baked to moist and tender perfection, this delicious cake is a timeless favorite that never goes out of style. Whether you’re baking it for family, friends, or just yourself, every bite feels like a little celebration, making it the perfect Holiday Cake!
- 2 1/2 cups (313g) all purpose, plain flour
- 2 1/2 tsp powdered ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup (172g) butter, at room temperature
- 1 1/2 cups (300g) soft light brown sugar, packed
- 2 large eggs
- 1/2 cup (175g) molasses
- 1 cup (240ml) hot water
- 1 cup (130g) icing sugar
- 1/2 TBS soft butter
- 1/2 tsp vanilla
- 1 TBS cream (Or as much needed to give you a thick drizzle glaze)
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a 10 cup Bundt tin with some non-stick spray and lightly dust with flour. Alternately use the baking spray that already has flour in it. (I used non-stick baking spray and had no problem, but I have a very high quality Nordic Bundt pan.)
- Whisk the flour, spices, salt, baking powder, and soda together in a bowl until well combined. (Alternately you can sift them together into the bowl.)
- Cream the butter and sugar together in a large bowl using an electric hand whisk on medium speed until light and fluffy.
- Beat in the eggs, one at a time, scraping the sides of the bowl occasionally, until well incorporated. Beat in the molasses. (The mixture should be smooth and well amalgamated.)
- Using the mixer on low speed, add the flour in three additions alternating with the hot water, beginning and ending with flour. The batter should be thick and smooth.
- Scrape the batter into the prepared cake tin, smoothing over the top.
- Bake for 30 minutes. Cover loosely with a sheet of aluminum foil and bake for a further 30 to 35 minutes. (The tin foil will help the cake from getting too dark on the top. Do not put the foil on tightly. Leave it so that air can circulate.)
- The cake is done when the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 15 minutes before inverting onto a wire rack and removing from the pan. Leave to cool completely. (This will help the cake to release better.)
- To make the glaze whisk all of the ingredients together until smooth and only adding enough cream to give you the right consistency for drizzling it over the cake.
- Spoon the drizzle icing over the cake in a decorative way. I also sprinkled on some pearl sugar crystals, but that is not necessary.
- Make sure you read the recipe thoroughly before beginning to familiarize yourself with any equipment or ingredients needed.
- Assemble all of the ingredients together before you begin. This can help prevent you from leaving out something integral to the recipe.
- Have your butter and eggs at room temperature. This will give you a much better result as the cake batter will blend together more easily.
- Measure all of your ingredients with precision. Baking is an exact science.
- Make sure to generously grease and flour your baking tin to help prevent it from sticking.
- Do leave the cake to cool in the tin for at least 15 minutes before tipping it out. This will help to prevent the cake from cracking or sticking to the pan.
CAN I USE ANOTHER BAKING TIN INSTEAD OF A BUNDT TIN?
Yes you can use two 9 by 5-inch loaf tins if you wish. The bake time will not be as long in this case. I would check it at 40 minutes.
Old Fashioned Molasses Cake
Moist and delicious this is a lovely spice cake with a deep molasses and spice flavor. A vanilla cream and butter glaze goes very well.
Ingredients
- 2 1/2 cups (313g) all purpose, plain flour
- 2 1/2 tsp powdered ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup (172g) butter, at room temperature
- 1 1/2 cups (300g) soft light brown sugar, packed
- 2 large eggs
- 1/2 cup (175g) molasses
- 1 cup (240ml) hot water
- 1 cup (130g) icing sugar
- 1/2 TBS soft butter
- 1/2 tsp vanilla
- 1 TBS cream (Or as much needed to give you a thick drizzle glaze)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a 10 cup Bundt tin with some non-stick spray and lightly dust with flour. Alternately use the baking spray that already has flour in it.
- Whisk the flour, spices, salt, baking powder, and soda together in a bowl until well combined.
- Cream the butter and sugar together in a large bowl using an electric hand whisk on medium speed until light and fluffy.
- Beat in the eggs, one at a time, scraping the sides of the bowl occasionally, until well incorporated. Beat in the molasses.
- Using the mixer on low speed, add the flour in three additions alternating with the hot water, beginning and ending with flour. The batter should be thick and smooth.
- Scrape the batter into the prepared cake tin, smoothing over the top.
- Bake for 30 minutes. Cover loosely with a sheet of aluminum foil and bake for a further 30 to 35 minutes.
- The cake is done when the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the tin for 15 minutes before inverting onto a wire rack and removing from the pan. Leave to cool completely.
- To make the glaze whisk all of the ingredients together until smooth and only adding enough cream to give you the right consistency for drizzling it over the cake.
- Spoon the drizzle icing over the cake in a decorative way. I also sprinkled on some pearl sugar crystals, but that is not necessary.
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.
These Chocolate Cherry Sugar Cookies are the perfect blend of nostalgic comfort and festive flair. Soft, buttery sugar cookies are topped with rich milk chocolate covered cherries, right out of the oven —creating a treat that’s as beautiful as it is delicious. Ideal for holiday cookie trays, bake sales, or cozy afternoons with a cup of tea, they’re simple to make yet feel wonderfully special.
Unique and different, these cookies are guaranteed to catch the eye and win hearts. A timeless recipe that combines classic flavors with a touch of whimsy, they’re destined to become a festive favorite.
- 1 3/4 cup (210g) all-purpose plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (100g) granulated sugar for rolling the cookie dough
- 15 chocolate covered cherries, dark or milk chocolate (you decide)
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside. (The paper makes for easy removal and even baking.)
- Cream the butter and sugar together using an electric hand whisk, until light and fluffy. Beat in the egg and then the vanilla until well combined, scraping the sides of the bowl. (Scraping the side of the bowl makes sure that everything gets evenly incorporated.)
- Sift the flour, soda, baking powder and salt together. (This makes sure everything is evenly combined.)
- Add the dry ingredients to the creamed mixture on low speed, mixing all together until just combined and no dry streaks are present. (Try not to overbeat as it may toughen the cookies.)
- Shape into 15 equal sized balls. (I used a cookie scoop to give me equally sized balls.)
- Put the sugar for rolling into a bowl. Roll the cookie dough balls in this sugar to coat.
- Place the coated cookie dough balls 2 inches apart on the baking sheet.
- Bake in the preheated oven for 8 to 10 minutes.
- As soon as they come out of the oven press a chocolate covered cherry down into the center of each hot cookies. (Do it while the cookies are still hot. This melts the bottoms of the chocolates and helps to keep them in place.)
- Leave to cool for a few minutes before carefully scooping off to a wire rack to cool completely.
- Store in a tightly covered container for up to a week. (Place some baking parchment or wax paper between the layers.)
- They come together and are baked in less than half an hour.
- No chill time required.
- Soft and chewy with a lovely crisp sugar coating.
- You can use any type of chocolates to fill the centers, not just chocolate cherries.
- You can vary the sugar coating for the holidays by using colored sanding sugar
- Read through the recipe thoroughly a few times prior to baking to help familiarize yourself with any ingredients or equipment needed.
- Assemble everything you need before you begin. This can help to prevent you from leaving something integral to the recipe out by accident.
- Have all of your ingredients at room temperature before beginning.
- Don't overbeat your cookie batter. Overbeating can create tough cookies.
- I prefer to bake by weight rather than volume. This is a more precise way of baking. A gram is always a gram whereas cups can often vary in their measurements. I use a good set of kitchen scales.
Chocolate Cherry Sugar Cookies
A soft and chewy sugar cookie, coated in crunchy sugar and filled with a chocolate covered cherry. Pure indulgence and so pretty on a cookie tray.
Ingredients
- 1 3/4 cup (210g) all-purpose plain flour
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 1/2 cup (113g) butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (100g) granulated sugar for rolling the cookie dough
- 15 chocolate covered cherries, dark or milk chocolate (you decide)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Line a large baking sheet with some baking paper. Set aside.
- Cream the butter and sugar together using an electric hand whisk, until light and fluffy. Beat in the egg and then the vanilla until well combined, scraping the sides of the bowl.
- Sift the flour, soda, baking powder and salt together.
- Add the dry ingredients to the creamed mixture on low speed, mixing all together until just combined and no dry streaks are present. Try not to overbeat.
- Shape into 15 equal sized balls.
- Put the sugar for rolling into a bowl. Roll the cookie dough balls in this sugar to coat.
- Place the coated cookie dough balls 2 inches apart on the baking sheet.
- Bake in the preheated oven for 8 to 10 minutes.
- As soon as they come out of the oven press a chocolate covered cherry down into the center of each hot cookies.
- Leave to cool for a few minutes before carefully scooping off to a wire rack to cool completely.
- Store in a tightly covered container for up to a week.
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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