Nothing could be quicker or easier.  Very little effort is needed.

1. Preheat oven to 450*F/ 230*C/ gas mark 7. Butter a 12-cup medium muffin tin, or two 6-cup medium muffin tins really well. (I used ceramic muffin cups that looked very much like vintage muffin or gem tins.)
2. Sift the flour into a bowl along with the baking powder and salt. (This will help to distribute the baking powder evenly into the flour.)
3. Measure the oil and milk into a measuring cup without stirring. Pour all at once into the dry ingredients. (I am not sure why you don't whisk the two together but trust me when I tell you it works perfectly as written. Resist the urge to mix the two.)
4. Mix together with a fork until the mixture cleans the side of the bowl. Drop this mixture (it will be stiff) into the prepared muffin cups, filling them about 2/3 full.
5. Using the end of a wooden spoon, make a dip in the center of each muffin/biscuit.
6. Drop 1/2 tsp of jam into the dip. (Do not overfill.)
7. Bake for 10 to 12 minutes. They will be golden brown when done.
8. Frost with the drizzle frosting while still warm.
9. To make the drizzle frosting, whisk the icing sugar together with just enough milk to give you a thick icing that you can drizzle over top of the muffins. (Whisk in any liquid a little bit at a time so that you don't over-thin it.)

 

REASONS WHY YOU

WILL FALL IN LOVE WITH THIS RECIPE

• It uses simple and uncomplicated ingredients. I am betting you already have everything you need to make this in your kitchen right now.
• It goes together very quickly and easily without a lot of effort.
• You can easily adapt it to any kind of fruit jam or marmalade you have in the house and enjoy. You could even use lemon curd, which would be exceptionally delicious!
• It is the type of thing that you grandmother might have baked for her family. Simple and unpretentious whilst at the same time being very delicious.

 

I broke one open to show you. You can see it in the lower right-hand corner of the plate. Just look at how fluffy the interior of the biscuit gems look!!  They may not be beautiful, but they sure are fabulously tasty! 

A FEW OTHER

VINTAGE TEATIME RECIPES

YOU MIGHT ENJOY 

VINTAGE BUTTERSCOTCH CAKE - Step back in time with this rich, golden cake inspired by a recipe in the 1941 Prairie Farmer Cookbook. Infused with the deep, caramel warmth of brown sugar and topped with gooey, baked marshmallows that melt into a sticky, crunchy meringue-like layer on top.  Simple, unpretentious, and perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream.  Old-fashioned goodness in every mouthful!

VINTAGE CONDENSED MILK FRUITED SCONE LOAF - This delicious tea loaf will transport you back to the cozy kitchens of the 1950's. First published in Women's Weekly in 1956 what you have here is a delicious, fruited tea bread which is generously studded with stick sultanas and jewel-like glace cherries. A sturdy loaf, it is perfect cut into thin slices, slathered with butter, and enjoyed along with a hot cup of tea and a quiet moment. Irresistibly old fashioned, this is the type of bake that feels like a warm hug from the past.

 

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Yield: 12 servings

Author: Marie Rayner

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Jam Gems

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

A vintage recipe for an old style biscuit that gets dropped into a muffin tin and filled with jam prior to baking to golden perfection. An optional drizzle icing is applied before serving.

Ingredients

For the Drop Biscuit Dough:

• 2cups plain all purpose flour, sifted
• 3 tsp baking powder
• 1 tsp salt
• 1/3 cup (80ml) light olive, canola, or sunflower oil
• 2/3 cup (160ml) whole milk

You will also need:

• 1/4 cup raspberry or strawberry jam

For the icing:

• 1 cup (130g) icing sugar, sifted
• enough milk to make a thin drizzle icing

Instructions

1. Preheat oven to 450*F/ 230*C/ gas mark 7. Butter a 12-cup medium muffin tin, or two 6-cup medium muffin tins really well.
2. Sift the flour into a bowl along with the baking powder and salt.
3. Measure the oil and milk into a measuring cup without stirring. Pour all at once into the dry ingredients.
4. Mix together with a fork until the mixture cleans the side of the bowl. Drop this mixture (it will be stiff) into the prepared muffin cups, filling them about 2/3 full.
5. Using the end of a wooden spoon, make a dip in the center of each muffin/biscuit.
6. Drop 1/2 tsp of jam into the dip. (Do not overfill.)
7. Bake for 10 to 12 minutes. They will be golden brown when done.
8. Frost with the drizzle frosting while still warm.
9. To make the drizzle frosting, whisk the icing sugar together with just enough milk to give you a thick icing that you can drizzle over top of the muffins.

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I am always watching a gal on YouTube who lives in Japan.  She cooks the most interesting meals. My brother also lived in Japan for four years and does the same thing. My neices are always posting delicious looking noodle bowls on their FB and IG pages as well.

I confess I have never had Ramen Soup, but I have long wanted to try it. I live in the boonies however and there are no restaurants near me that serve anything remotely resembling it.  I decided that I was going to try to put one together for myself here at home. I mean how hard could it be?

 

 

I actually had some chicken tenders leftover from the other day which I used. I just shredded them and added them to the hot broth when I went to make the soup part of the dish. They were already infused with a lovely garlic flavor.

I used coleslaw mix which had a mix of green and red cabbage and some carrot in it. I also julienned another carrot to add. I had some fresh cremini mushrooms, which I washed, trimmed and sliced.

I used dark soy sauce and I am afraid I cheated and used bottled grated garlic and ginger. I have small jars of organic grated garlic and ginger. Because I live on my own I just can't use the regular stuff quickly enough.  

I have been thinking about that however as the girl I watch from Japan, grates whole jars of ginger and garlic which she mixes with a bit of oil and keeps for about a month. I wondered if it might be worth me doing the same thing on a smaller scale. Or even freezing it.  Fresh local garlic is in abundance at the moment.

 

 

 

 

 

Yield: 2 servings

Author: Marie Rayner

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Asian Noodle Bowl

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

A delicious one pot wonder. A delicious flavor filled broth paired with tender noodles, chicken, crunchy vegetables and a creamy egg. You can do all of the prep ahead of time and just throw it together to eat at the last minute!

Ingredients

For the chicken and broth:

• 2 1/2 cups (600ml) water
• 1 chicken breast (boneless skinless)
• 1/2 TBS chicken base stock mix
• 1 tsp soy sauce
• 1/4 tsp freshly ground black pepper

Vegetables:

• 1 1/2 cups shredded cabbage or coleslaw mix (approx. 1/4 head of cabbage)
• 1 carrot, peeled and shredded
• 4 ounces (114g) sliced fresh mushrooms
• 1/2 tsp oil
• 1/2 tsp grated ginger
• 1 small clove garlic, peeled and minced
• 2 TBS soy sauce
• 1/4 tsp toasted sesame oil

For the soup:

• 2 spring onions, trimmed
• 1 small clove garlic, peeled and minced
• 1/2 tsp fresh ginger, minced
• 1/2 TBS soy sauce
• 1/4 tsp of oil

You will also need:

• 1/2 TBS sesame seeds, toasted
• 5 ounces (143g) ramen noodles, dry
• 1 large egg, soft or medium boiled
• fried crispy onions

Instructions

To speed things up, prep ahead:

1. Add the water to a saucepan. Stir in the chicken base, soy sauce and ground pepper. Bring to the boil and then add the chicken, pushing it down under the broth to completely cover it.
2. Simmer for 10 minutes at a low simmer until the chicken registers 165*F/74*C internally. Turn off heat and allow the chicken to cool in the broth until you can handle it.
3. Shred the chicken and store in closed container in the refrigerator. Store the broth separately in another closed container in the refrigerator.
4. Prepare your vegetables and store in separate containers. Peel and julienne the carrots. Thinly slice the cabbage. Wash and trim the spring onions and thinly slice. Store the white parts separately from the green. (I used small zip lock baggies.)
5. Mince the garlic and the ginger, mix together and store in a small container.
6. Keep everything refrigerated until ready to cook.

To cook the finished meal:

1. For the soup, heat the oil in a saucepan. Add the oil, white bits from the spring onions, ginger and garlic. Stir fry for several minutes, making sure it doesn't burn.
2. Add the broth and the shredded chicken. Leave to simmer for 10 minutes until everything is heated through.
3. Soft boil your egg. Lower into a pan of boiling water. Cook for 5 minutes for a runny yolk. 7 minutes for a more solid yolk. Transfer to a bowl of cold water and leave while you prepare the rest of the meal.
4. Heat the oil for the vegetables in a skillet. Add the vegetables, along with the ginger, garlic, sesame oil, and soy sauce. Allow to sear and cook, stirring until crispy tender. (I cooked each of my veggies separately, and did not stir them together. Starting with the cabbage, then the carrot and then finally the mushrooms.)
5. Add the ramen noodles to the soup and cook for 5 minutes, just until softened.
6. Divide the noodles between two bowls. Add half of the broth and the chicken to each, along with the vegetables, and 1/2 egg to each also. Garnish with a sprinkle of sesame seeds and the green bits of the spring onions along with some fried crispy onions.
7. Serve immediately.

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Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

I think you are supposed to stir everything together to eat it.  That's what I did anyways. It was delicious!

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.