I've made no secret of the fact that I just love mincemeat. I just can't get enough of it and each year at Christmas time, I go through copious amounts of it, so you best be prepared . . . I have more than a few mincemeat goodies left in me yet.
I have had this split-second cookie recipe for years and years. A buttery crisp cookie, filled with a sweet jam filling that you bake in logs and then cut into diagonals.
This recipe was a real Godsend when my kids were growing up, because I could have several dozen cookies cooled and waiting in the cookie jar in about half an hour's time! I used to fill them with raspberry jam most of the time, and at Christmas time I would fill them with mint jelly and raspberry jam, not together . . . but separately so that I'd have red and green filled ones.
One day a few years ago, I had some mincemeat that I needed to use up, and the light went on. I thought why not! So I added some cinnamon to the cookie dough and used the leftover mincemeat to fill the centres . . . and then I thought . . .
Why not add a tasty nutty streusel topping and then glaze them???
Why not indeed!
These are fabulous if I don't say so myself. Guaranteed to become a favourite.
Move over Mince Pies. There's some strong competition here! Todd and I just love these tasty little babies!
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Yield: 4 dozen cookies
Author: Marie Rayner
Holiday Split Seconds
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
Called split seconds because they can be thrown together quickly and baked just as quick as a wink. These are lovely additions to your holiday cookie trays. Great keepers and very tasty.
Ingredients
For the cookies:
2 cups (249g) plain all-purpose flour
1/2 tsp baking powder
1/2 tsp cinnamon
3/4 cup (182g) butter, softened
2/3 cup (127g) granulated sugar
1 large egg
2 tsp vanilla extract
1/2 to 3/4 small jar of purchased mincemeat
For the streusel:
1/3 cup (73g) soft light brown sugar, packed
1/3 cup (42g) plain all-purpose flour
2 tsp water
1 tsp cinnamon
2 TBS softened butter
scant half cup (50g) chopped toasted pecans
For the glaze:
1 cup (130g) icing sugar, sifted
Milk as needed to create a runny drizzle icing
Instructions
Pre-heat the oven to 350*F/180*C/ gas mark 4. Line two shallow baking trays with parchment paper. Set aside.
Sift together the baking powder, flour and cinnamon. Set aside.
In a large bowl, cream together the butter and the caster sugar until light and fluffy.
Beat in the egg and vanilla, beating until smooth. Beat in the flour mixture until the dough is well mixed. Divide into quarters.
Shape each quarter into a long thick sausage shape on the parchment paper, each about 13 inches long and about 3/4 of an inch wide.
Place the logs, 2 inches from the edges of the pan and at least four to five inches apart from each other.
Press it a bit flat with your gingers and square it off at the ends.
Taking the handle of a wooden spoon make a depression down the center of each log lengthwise about 1/4 of an inch deep.
Spoon the mincemeat carefully down the center of each, filling in the depression.
Make the streusel by rubbing all the ingredients together to make a crumbly mixture. Sprinkle some of this over each log. You will not need it all.
Place in the oven and bake for 15 to 18 minutes, or until they start to color and firm up a bit.
Remove from the pan and while they are still warm, using a sharp knife, cut each log into 12 diagonal slices.
Slide the paper onto wire racks to allow them to cool completely before separating them.
Once they are completely cold, make a glaze by whisking the icing sugar together with enough milk to make a smooth drizzle. Drizzle some of this over each cookie.
Allow the glaze to harden before storing in airtight containers. Will keep at least a week, if you have them that long! They also freeze very well.
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Crispy on the outside, fluffy on the inside, and bursting with flavor—these Air Fryer Sage & Onion Roast Potatoes are the ultimate side dish. Using the air fryer means less oil, quicker cooking, and that irresistible crunch we all love. The earthy sage and sweet onion seasoning bring a nostalgic, comforting twist that makes them perfect for Sunday roasts, holiday dinners, or even a cozy weeknight treat.
Easy, golden, and delicious—this recipe proves that classic flavors never go out of style.
I saw a girl making amazing roasted potatoes on Instagram the other day. Poppy Cooks. They looked really good. I think all she cooks is potatoes, and she does them well. I followed back to her page to see what recipes she had and they are all potato recipes. This one for Air Fryer Sage & Onion Roast Potatoes really caught my eye. I just had to try it. I love sage and onion stuffing, and I love roast potatoes. This combination sounded simply unbeatable!
The recipe went together very easily, and the end result was fabulously delicious. The potatoes came out nice, crisp and golden brown on the outsides and were lovely and fluffy inside. I am not sure what purpose adding the onion to the potato meets, because it ends up mostly burnt, but it does depart a bit of an onion flavor.
The star here is that seasoned salt that you make to dust the finished potatoes with. Made with crispy fried onions, sage and flaky salt, ground to a powder, it is amazing. I used my spice grinder to make it. It was perfect!
These ended up being so delicious that I could hardly leave them alone. I needed to use real restraint to hold myself back from eating the whole darn lot of them! (Yes, I am that greedy when it comes to potatoes. They are my favorite vegetable!)
You really NEED to make these. You won't be sorry!
INGREDIENTS NEEDED
TO MAKE
AIR FRYER SAGE & ONION ROAST POTATOES
Other than an air fryer, just a few simple ingredients. You can also do these in the oven if you wish. See below.
3 large russet potatoes, peeled (In the U.K. use Maris Piper)
1 beef stock cube (1 tsp of beef stock concentrate)
2 TBS vegetable oil
2 TBS beef dripping, melted
1 large onion
For the seasoning:
1 TBS flaked sea salt
1 1/2 TBS crispy fried onions
1/2 tsp dried sage leaves
Any floury type of potato will do, and by that I mean a potato that makes for good, mashed potatoes. Any good all-rounder which holds its shape while cooking without disintegrating. You do not want to use a waxy salad type of potato, or a new potato.
I used Better than Boullion Beef Stock concentrate.
I used light olive oil and Beef Tallow. Beef Tallow is becoming more readily available. I bought mine at a farmers' market, but I have also seen it in the grocery store. It might seem expensive at first glance, and it is not cheap, but a jar of it goes a very long way and it is invaluable when frying potatoes, etc. It has a nice clean flavor. alternately you could use lard.
Crispy salad onions are the French-fried onions that are commonly used to top casseroles or in salads, and in the popular green bean casserole. Common brands are Durkee's or French's here in North America.
You do not want to use powdered sage. Use the dried sage that looks like crumbled leaves. Alternately use 2 springs of fresh sage.
HOT TO MAKE
AIR FRYER SAGE & ONION ROAST POTATOES
After the initial boiling, these cook very quickly with the use of an air fryer. The air circulates beautifully around them giving them a lovely crisp finish! Crisp outside. Fluffy inside.
Peel your potatoes and cut them into large chunks. (Mine were about 2-inch sized chunks.)
Put them into a saucepan of cold water to cover. Add about 1 TBS of table salt to the water. Add the beef stock. (The stock adds a bit of Unami flavor.)
Bring to the boil and cook for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well in a colander. Place a clean tea towel over the colander and leave to steam dry for about 15 minutes. (Don't skip the steam drying. This will help your potatoes to be nice and fluffy inside.)
While they are drying make the seasoning salt. Put all of the ingredients into a spice grinder and grind to a powder. Alternately use a mortar and pestle. (The original recipe used fresh sage leaves, but I think the dried ones work out better.)
Peel and chop your onion. Set aside.
Place the potatoes into a bowl. Toss together with the oil and melted beef fat to coat. (Gently turn them with a spoon in the bowl without breaking them up too much.)
Preheat your air fryer to 350*F/180*C.
Dump your potatoes into the basket in an even layer.
Air fry for 10 minutes on 350*F/180*C. Give them a shake halfway through the 10 minutes.
Remove from the air fryer. Give them another shake. Add the chopped onion. Shake again.
Return to the air fryer and air fry for another 15 minutes at 350*F/180*C, giving them a good shake halfway through the time.
Sprinkle with half of the seasoning salt, give them a good stir and return to the air fryer for a further 5 minutes at 350*F/180*C.
Serve hot, with the remainder of the seasoned salt for sprinkling.
EVERYTHING YOU WANTED NEED
TO KNOW ABOUT POTATOES
With some 4000 different varieties of potatoes available worldwide at any given time, it's easy to see where someone could be quite confused when it comes to potatoes and their uses.
There are basically only two main categories of potatoes, with only a few exceptions. Floury potatoes, and waxy potatoes.
FLOURY POTATOES - Floury potatoes (also called mealy potatoes) are high in starch with a low water content. These tend to be older and larger and become almost fluffy when cooked. These are the best for roasting, baking, mashing and chipping. They tend to break up easily when boiled, so aren't really suitable to prepare just as boiled potatoes.
Potatoes are also classified as being new or old. You will find most new potatoes are best in salads and the like, but old potatoes are much better for mashing. I can remember an occasion when I was a much younger woman and tried to make mashed potatoes for our thanksgiving dinner using new potatoes. I ended up with glue.
FREQUENTLY ASKED QUESTIONS
WHAT ARE THE BEST TYPE OF POTATOES TO USE?
I recommend a floury type of potato, or a potato that will hold it's shape but that is nice and fluffy at the same time. A Russet is good. Red potatoes, Yukon Gold Potatoes. Any good all-rounder. In the U.K. I recommend a Maris Piper or a King Edward.
WHAT IS BEEF DRIPPING?
Beef dripping is rendered fat from beef, typically collected from roasting joints, and is used in cooking for its rich flavor and high smoke point. It is also called Beef Tallow.
CAN THESE BE MADE AHEAD OF TIME?
Certainly, you can make them up to 24 hours ahead of time and then briefly reheat in a hot oven.
MUST I USE AN AIR FRYER?
Not at all. You can easily do these in a regular oven. It may take slightly longer to get them as crisp. I would use an oven temperature of 375*F/190*C/gas mark 5. Spread them out on a large oiled or lined baking sheet giving plenty of room for the air to circulate. Otherwise follow the same instructions.
CAN THIS RECIPE BE DOUBLED?
Absolutely. If you are feeding a whole crown, you can double or even triple this recipe. In that case I would definitely advise using the oven so that they don't need to be done in batches.
HOW DO I STORE LEFTOVERS?
This begs the question, Leftovers? ha-ha Seriously though, just pop them into an airtight container and into the refrigerator. They will keep for about 3 days. They can be reheated briefly in a hot oven.
CAN THESE BE FROZEN?
I don't recommend freezing them.
A FEW OTHER
POTATO RECIPES FOR YOU TO ENJOY
I really love potatoes. They are the perfect side dish in my opinion. Here are a few more ways to enjoy them that I think you will fall in love with!
PAPRIKA BROWNED POTATOES -I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika. Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes. In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy!
DANISH GLAZED POTATOES - These are really special and something I have been making since I first discovered the recipe in an old Sunset Magazine, many years ago. Tiny potatoes, boiled in the skins, peeled and then cooked again with sugar and butter until they are sweetly coated. Such a simple thing to do with extravagant results! I love, Love, LOVE these gorgeous potatoes. They are perfect for the holidays and go well with most meats. Poultry, game, pork. You name it, these potatoes are quite simply a beautiful side dish.
Pin this recipe to your Side Dish, Holiday or Potato recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
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Yield: Serves 4
Author: Marie Rayner
Air Fryer Sage & Onion Roast Potatoes
Prep time: 25 MinCook time: 30 MinTotal time: 55 Min
These are just plain delicious. If you are looking for a roast potato that really pushes the boat out, then this is for you! An air fryer makes cooking these quick and convenient.
Ingredients
3 large russet potatoes, peeled (In the U.K. use Maris Piper)
1 beef stock cube (1 tsp of beef stock concentrate)
2 TBS vegetable oil
2 TBS beef dripping, melted
1 large onion
For the seasoning:
1 TBS flaked sea salt
1 1/2 TBS crispy fried onions
1/2 tsp dried sage leaves
Instructions
Peel your potatoes and cut them into large chunks. (Mine were about 2-inch sized chunks)
Put them into a saucepan of cold water to cover. Add about 1 TBS of table salt to the water. Add the beef stock.
Bring to the boil and cook for 10 to 15 minutes, or until the tip of a knife inserts easily. Drain well in a colander. Place a clean tea towel over the colander and leave to steam dry for about 15 minutes.
While they are drying make the seasoning salt. Put all of the ingredients into a spice grinder and grind to a powder. Alternately use a mortar and pestle.
Peel and chop your onion. Set aside.
Place the potatoes into a bowl. Toss together with the oil and melted beef fat to coat.
Preheat your air fryer to 350*F/180*C.
Dump your potatoes into the basket in an even layer.
Air fry for 10 minutes on 350*F/180*C. Give them a shake halfway through the 10 minutes.
Remove from the air fryer. Give them another shake. Add the chopped onion. Shake again.
Return to the air fryer and air fry for another 15 minutes at 350*F/180*C, giving them a good shake halfway through the time.
Sprinkle with half of the seasoning salt, give them a good stir and return to the air fryer for a further 5 minutes at 350*F/180*C.
Serve hot, with the remainder of the seasoned salt for sprinkling.
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Easy to prepare and bursting with color, it’s a recipe that feels special yet approachable—one you’ll want to make again and again. Whether served with a crisp salad or a slice of garlic bread, this lasagna is guaranteed to be the star of your table.
I adapted the original recipe from a cookery book that I have called The Family Meal Planner by Good Food. I cut the recipe in half to make 3 servings, but this dish is so rich that I think that it would serve four quite easily.
Living in the U.K. for over 20 years as I did, I really came to love European style lasagna made with a rich bechamel sauce rather than a layer of ricotta cheese in the middle. It adds a lovely rich creaminess that has to be experienced!
This was delicious. Rich and comforting. If you don't have spinach, I am sure you could substitute another vegetable, such as zucchini if you wanted to.
It went together quickly and easily, and the flavor when done was exceptional. I highly recommend!
INGREDIENTS NEEDED
TO MAKE
FRESH LASAGNA WITH PESTO
There are a few specialty ingredients for this lasagna, like fresh lasagna sheets, pesto, cherry tomatoes and good mozzarella. This is a rich and delicious lasagna that is meant to be a treat!
For the bechamel sauce:
2 1/2 cups (1 pint) whole milk
1/4 cup (60g) butter
1/2 cup (50g) plain all-purpose flour
pinch of freshly grated nutmeg
salt and white pepper to taste
You will also need:
3 Fresh lasagna sheets (mine were7 inches by 11 inches in size)
1 (5 1/2 ounces/150g) ball of Mozzarella cheese, preferably buffalo, torn into bite sized pieces
a small handful of basil leaves, torn, plus a few to garnish if desired
fine sea salt and white pepper to taste
Using whole milk makes a rich and delicious bechamel. You can use lighter milk, but I highly recommend using full fat for the best flavor.
I really cannot stress taking the time to remove the stems from the spinach leaves enough. They are not very palatable when cooked and don't look nice either. Squeeze all the water out of the cooked spinach that you can.
Make sure you leave some of the tomatoes on the vine in short clusters to place on top of the lasagna before baking. I did cut the others in half, but that is not totally necessary. No cherry tomatoes? No problem. Use a good quality tinned whole tomato, well drained, patted dry and cut into thick slices or chunks.
I can't get Buffalo Mozzarella where I live so I just used a good quality fresh Mozzarella which I tore into pieces. I wasn't able to use the basil either. I had bought some basil at the shop, but it turned black in the refrigerator overnight. So annoying.
HOW TO MAKE
FRESH LASAGNA WITH PESTO
It's really quite a simple dish to make. It is a matter of simply layering ingredients in the baking dish an then baking it until bubbling and golden brown.
First make the bechamel. Melt the butter in a saucepan over medium heat. Whisk in the flour until combined. (I use a small wire whisk for this.)
Slowly whisk in the milk. Continue to cook, whisking, over medium heat until thickened and smooth. Simmer for one minute. (This is to cook out any flour taste.)
Remove from the heat and whisk in the nutmeg and seasoning. Cool, whisking occasionally to help prevent a skin from forming. (Whisking it keeps the mixture moving so that a skin cannot form. If it does, just whisk it back down into the sauce, so long as it hasn't been sitting with a skin on top for any appreciable time.)
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish, 7 inches by 11 inches. (I used a ceramic baking dish.)
Put the spinach in a heatproof bowl. Pour over a kettle full of boiling water. Leave for 20 seconds and then drain. Cool under running cold water. Squeeze out as much water as you can and set aside. (You really want the spinach to be fairly dry so that it doesn't dilute or run it's color too much into the bechamel.)
Place 2 heaped spoonfuls of the bechamel into the bottom of the baking dish. Top with a fresh lasagna noodle. (This is just to anchor the first lasagna sheet and keep it from drying out.)
Spread 1/3 of the remaining bechamel over top. Add a third of the pesto in small dabs and swirl it through lightly. (I dot the pesto over top and then swirl it a bit with a small spoon.)
Top with half of the drained spinach, 1/3 of the cherry tomatoes,1/3 of the cheeses, and some torn basil leaves. Season lightly. (Save a few sprigs of the tomatoes still on the vine to top.)
Repeat the layers once, then top with a final layer of lasagna, the last of the bechamel, pesto, cheeses, torn basil and tomatoes, including the tomatoes still on the vine. Season lightly.
Bake in the preheated oven for 35 to 40 minutes until golden brown.
Scatter with a few basil leaves and serve warm. (I like to let it sit for a few minutes before cutting.)
WHAT TO SERVE WITH
FRESH LASAGNA WITH PESTO
This is a pretty rich lasagna. You really will not miss the meat. I served with a nice, tossed mixed leaf salad with a light balsamic dressing and some fresh crusty Italian bread.
FREQUENTLY ASKED QUESTIONS
WHAT IS FRESH LASAGNA?
You can find fresh lasagna noodles in the chiller cabinet at the grocery store. It does not need to be boiled before using and usually comes in largish flat sheets. I used Olivieri Brand which is what is available locally here. They are roughly 6 by 10 inches in size.
CAN THIS BE MADE AHEAD OF TIME?
Yes, you can make this up to the point of baking ahead of time. I wouldn't make it any more than 1 day ahead. Put it together, cover with a sheet of cling film and refrigerate. Remove from the refrigerator at least half an hour prior to baking it. Bake as per the recipe, or until heated through, bubbly and golden.
CAN THIS RECIPE BE DOUBLED?
Yes, the original recipe was twice this amount. Simply multiply the ingredients by two and bake in a 9 by 13-inch dish. Bake times should stay the same but use common sense. It should be heated all the way through; the cheese should all be melted and it should be a light golden brown.
MUST I USE FRESH CHERRY TOMATOES?
You could use the equivalent in tinned whole tomatoes, drained well and patted dry. Cut them into thick slices to use.
CAN I VARY THE KINDS OF CHEESE?
You can use any good Italian cheeses. They should be of a kind that melts easily. Fontina, provolone, etc. Just make sure the flavors are not too overpowering.
CAN I USE HOMEMADE PESTO SAUCE?
Yes, you can use either homemade pesto sauce or a good quality prepared Pesto Sauce.
CAN THIS BE FROZEN?
I cannot say for sure, never having done so myself. I really can't see why it couldn't be frozen, however. I would freeze it in single serving sized portions, in airtight freezer containers. Label, date and use within 3 months.
A FEW MORE
VEGETARIAN PASTA RECIPES TO ENJOY
I love pasta and I don't really care if meat is involved or not. Here are a few other recipes that don't include meat. I hope you enjoy them as much as I do!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
LEMON & GREEN OLIVE PASTA - It always amazes me when a few simple ingredients come together in an unbelievably delicious way. If you love the flavors of lemon and good green olives, you are going to adore this simple pasta dish. Incredibly tasty and very special.
Pin this recipe to your Main Dish, Vegetarian or Pasta recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 3 to 4 servings
Author: Marie Rayner
Fresh Lasagna with Pesto
Prep time: 30 MinCook time: 40 MinTotal time: 1 H & 10 M
Easy to prepare, meat free and delicious. Sized for a smaller family, but can easily be doubled. Layers of fresh lasagna noodles, pesto, a rich bechamel, cheese and cherry tomatoes.
Ingredients
For the bechamel sauce:
2 1/2 cups (1 pint) whole milk
1/4 cup (60g) butter
1/2 cup (50g) plain all-purpose flour
pinch of freshly grated nutmeg
salt and white pepper to taste
You will also need:
3 Fresh lasagna sheets (mine were7 inches by 11 inches in size)
1 (5 1/2 ounces/150g) ball of Mozzarella cheese, preferably buffalo, torn into bite sized pieces
a small handful of basil leaves, torn, plus a few to garnish if desired
fine sea salt and white pepper to taste
Instructions
First make the bechamel. Melt the butter in a saucepan over medium heat. Whisk in the flour until combined.
Slowly whisk in the milk. Continue to cook, whisking, over medium heat until thickened and smooth. Simmer for one minute.
Remove from the heat and whisk in the nutmeg and seasoning. Cool, whisking occasionally to help prevent a skin from forming.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish, 7 inches by 11 inches.
Put the spinach in a heatproof bowl. Pour over a kettle full of boiling water. Leave for 20 seconds and then drain. Cool under running cold water. Squeeze out as much water as you can and set aside.
Place 2 heaped spoonfuls of the bechamel into the bottom of the baking dish. Top with a fresh lasagna noodle.
Spread 1/3 of the remaining bechamel over top. Add a third of the pesto in small dabs and swirl it through lightly.
Top with half of the drained spinach, 1/3 of the cherry tomatoes,1/3 of the cheeses, and some torn basil leaves. Season lightly. (Save a few sprigs of the tomatoes still on the vine to top.
Repeat the layers once, then top with a final layer of lasagna, the last of the bechamel, pesto, cheeses, torn basil and tomatoes, including the tomatoes still on the vine. Season lightly.
Bake in the preheated oven for 35 to 40 minutes until golden brown.
Scatter with a few basil leaves and serve warm.
All rights reserved The English Kitchen
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
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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