Hi everyone and welcome to my weekly Meals of the Week post! On Sundays I like to share with you my dear readers all of the deliciousness that I have enjoyed as my main meals over the past seven days. That's seven different meals, plus the recipes and any menu suggestions I might have to share with you. People seem to enjoy reading these posts and I really enjoy sharing.
These past few weeks have been a bit different as my daughter is living with me now, just until she gets a place of her own. I also have not been very well, and have been unable to get out and about much, or do any shopping, instead having to rely on my freezer, store cupboard and what I can get people to bring in to us as far as supplies go.
I love doing these end of the week posts and sharing them with you. It gives me an opportunity to review the meals of my past week, to think about how I can do better, etc. I do enjoy cooking for myself as much as possible.
This can be somewhat of a challenge when you live on your own. The temptation can really be there to want to eat out of cans or to eat frozen dinners, ready meals, etc. Occasionally I will resort to a can or a ready frozen meal, but I will say with all honesty, they always disappoint and can never hold a candle to what I can cook myself. Having my daughter here has made things a bit more interesting and I have loved rising to the challenge of cooking only with what I already have on hand.
We did get out once, to my sister's for Sunday Dinner. I knew I wouldn't have to feel so self-conscious about my frequent bathroom breaks at my sister's. I am scheduled to have the stent removed this coming Friday and I can tell you I cannot wait to have this business done and dusted. I truly hope that I never have to go through it again! I wouldn't recommend it to anyone!
Anyways, here are my meals of the week for the past seven days. I really hope you will be inspired to want to cook some of these for yourself!
SUNDAY, February 8th - Sunday Dinner at Cindy's
Despite me still not feeling my best, Eileen and I made it over to Cindy's for Sunday Dinner. Cindy likes to do a roast on Sunday's. It will be either a roast Chicken, or a roast of Beef or even Pork or ham. We like them all.
Only very occasionally will it be something else. We had roast beef with an assortment of vegetables and then for dessert we had sugar free jelly with whippy cream. Since Dad is a diabetic (so are Eileen and I) and we will have eaten a lot of carbs with the potatoes and stuff, sugar free jelly pleases everyone.
It felt nice to get out of the house. Only one more week of this stent malarky, hopefully!
Slow‑baked sausages tucked into a bed of soft, sweet onion and apple gravy make the kind of meal that feels like it’s been tending itself all afternoon. This cozy dish turns simple ingredients into deep, rich comfort: sausages slowly roast until bronzed and tender, while the onions collapse into a glossy, savory gravy that begs to be spooned over fluffy mashed potatoes. It’s unfussy, hearty, and perfect for days when you want the oven to do most of the work and the kitchen to smell like home.
Eileen and I enjoyed these with some fluffy mashed potatoes and canned green beans. I know some people don't like canned green beans, but I haven't been able to get out to do any real shopping and we happen to enjoy canned green beans.
Something a little bit lighter for Tuesday. I used some chicken breast meat and made us some guilt free chicken strips and sweet potato fries. Marinated in butter milk and coated in a crisp cornflake crumb the chicken comes out tender and juicy. And, who doesn't enjoy a sweet potato fry!
We enjoyed this with some mixed veggies on the side. Eileen had a bit of ranch dip with hers. It went down a real treat!
I thought I would teach my daughter to cook a few simple things while she is staying with me that she can cook when she gets into her own place. This Homemade Ground Beef Casserole is a great one to start off with.
Sized for two it contains a rich and meaty tomato sauce, cooked penne and cheese. There is nothing complicated about it. This went down really well with some garlic toast and a salad on the side!
I had some leftover cooked chicken in the freezer that needed using up. I actually think it was turkey but turkey also goes well in this recipe, which is a very simple, quick, easy and delicious way to use up leftovers.
Cubes of cooked poultry, whole wheat pasta (for extra protein and fiber) and broccoli in a delicious creamy cheese sauce! You can't go wrong! I like to make myself some garlic toast to enjoy with this. Its easily done. Just make a simple garlic butter, spread it on some bread and toast in a hot oven. A salad also goes very well!
What can I say, Eileen and I both like garlic toast!
Tender delicious boneless loin chops coated in a delicious Dijon mayo and crumbs, baked to perfection on a bed of simple scalloped potatoes. The two go together very well. You start the potatoes in the microwave so that they are done at approximately the same time as the pork, leaving both perfectly cooked.
We enjoyed this with some steamed peas and carrots and a bit of mashed squash on the side. It was a really delicious meal.
SATURDAY, February 13th - Burger Rarebits with oven chips and veggies
On Saturday I just made a simple supper of Burger Rarebits. You can make your own burgers for this or use a good quality ready-made burger. The burgers are pan grilled to perfection and then topped with a cheese, bacon, and spring onion mixture before popping under the grill to heat the cheese mixture through and melt it a bit.
This is a knife and fork burger meal. You could have it on a bun if you wanted to, but I like them just as is. I served with some oven chips done in the air fryer and veggies on the side. It was a simple and yet delicious meal. Eileen really enjoyed these.
This was our Valentines Dinner. Simple I know, but since I have been unable to really do any grocery shopping, we are making do with what we have in the freezer and larder.
And there you have it, my meals of the week for this the second week of February, 2026. It is nice to have some company here to share them with. I kept things pretty simple, within budget and managed to have a fairly good variety. What do you think?
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.
There’s something truly magical about the combination of buttery puff pastry, sweet strawberry jam, and a silky cream cheese filling — and these Strawberry Almond Cream Cheese Danishes bring all of that goodness together in the easiest, most delicious way. They look beautifully bakery‑worthy, yet they come together with just a handful of simple ingredients and a few quick steps. The pastry puffs into golden, flaky layers, the almonds toast perfectly around the edges, and the jam bubbles into a glossy, berry‑sweet center. Finished with a flicker of almond icing, they’re the kind of treat that feels special without being fussy.
If you’re looking for a quick pastry that tastes like pure indulgence, these little Danishes are such a lovely place to start.
There is something really wonderful that happens when you combine strawberry jam with a almond cream cheese filling and puff pastry. You end up with a beautiful taste of heaven. Flaky, buttery, rich and sweet.
These beautiful bakes I am sharing with you today use only a few simple ingredients. All-butter puff pastry, an egg yolk, some cream cheese, a bit of flavoring, jam and some flaked almonds.
Making them is really easy. Just unroll the pastry, cut it into rectangles, score, fill and bake. A simple almond icing glaze is applied at the very end for your eating enjoyment.
They are also very adaptable in that you can use any kind of jam that you enjoy for the filling.
Rich, flaky, buttery, nutty and sweet. Perfect to enjoy with a hot drink at teatime or for a breakfast or brunch. A traditional Danish? Perhaps not, but I cannot think of anyone who would not enjoy one of these delightfully delicious bakes!
INGREDIENTS NEEDED
TO MAKE
STRAWBERRY ALMOND CREAM CHEESE DANISH
Simple ingredients put together in the most delicious way. Simply. My promise to you always.
For the pastries:
1 sheet of all butter puff pastry
180g package of cream cheese (4 ounces)
45g sugar (1/4 cup)
1 egg yolk, divided
1/4 tsp each pure almond and vanilla extracts
strawberry jam
flaked almonds
For the glaze:
65g sifted icing sugar (1/2 cup)
1 TBS milk
1/4 tsp almond extract
I only ever use all-butter puff pastry as I do not like or enjoy the artificial flavor of the other kind. All-butter, simply put, is better.
Use full fat cream cheese for the best result.
I use large eggs.
I only use pure extracts. Again, I do not enjoy the artificial flavors of the other ones. The flavors are just better when you use the real thing.
If you are not fond of strawberry jam or do not have any, feel free to use any jam in it's place in the same quantities. Plum, Cherry, Apricot, Peach, Blueberry, etc. All work well.
If you don't have flaked almonds you could use slivered almonds in their place.
Icing sugar is also known as confectioner's or powdered sugar.
HOW TO MAKE
STRAWBERRY ALMOND CREAM CHEESE DANISH
These are very simple to make and go together very quickly, which makes them perfect to enjoy any time!
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment. (Make sure the baking tray is large enough to hold them in a single layer with plenty of room in between the pastries for the air to circulate for the optimum rise. If necessary use two baking sheets.)
Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth. Set aside. (I use a small wire whisk for this.)
Unroll your puff pastry. Cut it into 8 equal sized rectangles. (The number that you get will depend on the size of your puff pastry sheets. Mine was 10-inches square.)
Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through. Transfer to the baking sheet. (This will form a small receptacle for the filling while baking as the edge will puff up taller.)
Whisk together the remaining egg yolk and an equal amount of water. Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly. (If you don't lightly press them on, they may fall off easily when done. You want them to stick.)
Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit. (I spread it out with the back of a metal spoon. You do not need to go right to the edge, but close.)
Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese filling. (DO NOT BE TEMPTED TO USE MORE JAM THAN THAT!)
Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges. Remove from the oven. Scoop off onto wire rack to cool completely. (Remember hot jam burns the skin easily.)
Whisk together the icing sugar, milk, and almond extract until smooth. Flick over top of the pastries. Allow to set before serving. (Make sure your pastries are completely cooled before drizzling the frosting over top.)
HINTS AND TIPS FOR SUCCESS
Read through the recipe several times before beginning to familiarize yourself with any ingredients or equipment needed.
Assemble everything you need for this recipe before you begin so that you won't leave anything out by accident.
Follow the instructions precisely. Not doing so does not insure success.
Make sure your puff pastry is very cold and keep it cold throughout the process. It is much easier to handle when cold, and can tend to stretch when warm. Work with it quickly to help this process.
You can use any jam that you enjoy. Strawberry is delightful, but morello cherry also works very well with the almond flavor as does plum.
Do not be tempted to overdo the jam. Hot jam expands quite a bit and you don't want the filling to flow over the edges of the pastries.
Do not be afraid to be generous with the flaked almond trim. It adds a delightful crunch to the finished pastries.
Store any leftovers in an airtight container in the refrigerator and use within 4 days. Bring to room temperature prior to eating.
Do not glaze until about an hour prior to you wanting to serve them.
FREQUENTLY ASKED QUESTIONS
CAN I USE REGULAR PASTRY?
You could, but you won't get that lovely light flakiness that is achieved only from using puff pastry.
HOW CAN I MAKE THIS NUT-FREE FOR THOSE WITH ALLERGIES?
Simply leave out the almond extract and don't use the flaked almonds. If you are wanting a nice finish on the edge of these pastries without using almonds, then use some coarse sanding sugar or white nib sugar in their place.
MUST I USE CREAM CHEESE?
Yes, the use of cream cheese is integral to the success of this recipe. It is possible that you might be able to use Quark, but I haven't done so myself so cannot say that it would work with any modicum of success.
CAN I USE ANOTHER KIND OF JAM?
You can use any kind of jam that you have on hand and that you enjoy. I cannot think of any that would not be delicious.
CAN THIS RECIPE BE DOUBLED?
Yes, you can very easily double the recipe. Just double all of the ingredients and use two baking sheets.
CAN THESE BE FROZEN?
I have never frozen them so I cannot say for sure. However, if you do plan on freezing them I suggest that you use only full-fat cream cheese and are aware that there may be some textural changes in the integrity of the cream cheese filling. There is a possibility of it becoming granular.
A FEW OTHER TEATIME BAKES FOR YOU TO ENJOY
There is nothing that can make a hot cup of tea taste better than a morsel of something sweet to go alongside. Here are a few favorites.
MARY'S PERFECT SHORTBREAD - This beautifully simple shortbread is everything you expect from a Mary Berry recipe — reliable, buttery, crisp, and melt‑in‑the‑mouth perfect. Made with just flour, corn-flour, butter, and caster sugar, it’s a classic bake that proves how magical the simplest ingredients can be when handled with care. The dough comes together gently by hand, is rolled into a neat round, crimped, pricked, lightly scored, and baked until pale golden. A final dusting of caster sugar gives each wedge a delicate sparkle and the most irresistible finish.
IRISH TEA BRACK - Not only is this a delicious quick bread to enjoy with a hot cup of tea but it is made with a beautiful fruit mixture that has been soaked overnight in cold leftover tea. These soaking plumps up the dried fruit beautifully so that you end up with a loaf that is loaded with moist bits of raisins, sultanas. currants, etc. Moist, delicious and fat free. Yes. Fat free. No fat is used in the making of this loaf. You can feel utterly justified in cutting it into thin slices and then spreading it with copious amounts of butter to enjoy.
Pin this recipe to your Baking, Dessert, Breakfast or Teatime 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: makes 8
Author: Marie Rayner
Strawberry Almond Cream Cheese Danish
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
These wonderfully flaky pastries will have your family reaching for seconds. Easy to make and really delicious!
Ingredients
For the pastries:
1 sheet of all butter puff pastry
180g package of cream cheese (4 ounces)
45g sugar (1/4 cup)
1 egg yolk, divided
1/4 tsp each pure almond and vanilla extracts
strawberry jam
flaked almonds
For the glaze:
65g sifted icing sugar (1/2 cup)
1 TBS milk
1/4 tsp almond extract
Instructions
Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with baking parchment.
Whisk together 1/2 of the egg yolk (reserve the remainder), the sugar, cream cheese, vanilla and almond extract until smooth. Set aside.
Unroll your puff pastry. Cut it into 8 equal sized rectangles.
Using the tip of a sharp knife, score lightly about 1/2 inch in around the border of each rectangle, taking care not to cut all the way through. Transfer to the baking sheet.
Whisk together the remaining egg yolk and an equal amount of water. Brush the 1/2 inch border around each rectangle with the egg wash and sprinkle with the flaked almonds, pressing them on lightly.
Spoon a portion (about 2 heaped TBS each) of the cream cheese mixture into the center of each rectangle, spreading it out a bit.
Spoon 2 tsp of strawberry jam into the center of each on top of the cream cheese filling.
Bake in the preheated oven for 17 to 20 minutes until puffed and golden brown at the edges. Remove from the oven. Scoop off onto wire rack to cool completely.
Whisk together the icing sugar, milk, and almond extract until smooth. Flick over top of the pastries. Allow to set before serving.
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 for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
There’s something so comforting about a classic chocolate cake, and this Moist & Delicious Chocolate Bundt Cake is everything you want in a homemade treat. Rich, tender, deeply chocolatey, and beautifully simple — the kind of cake that feels special enough for company but easy enough to bake just because you’re craving something sweet. It slices like beautifully, stays moist for days, and fills the kitchen with that warm, irresistible chocolate aroma we all love.
If you’re looking for a dependable, crowd‑pleasing chocolate cake that never disappoints, this one is such a lovely place to start.
I had a cake mix which needed using up this week and so I decided to use it to make this delicious Chocolate Cake. I had originally bought the cake mix to make something else, but I couldn't remember what it was that I had bought it for. (I hate it when that happens.) I did a search and came up with this recipe and had everything in house to make it. I left out the alcohol and to be honest, it really didn't need it. I also cut the amount of chocolate chips in the cake in half. Two cups seemed to be a bit excessive in my opinion.
Eileen and I fell in love with it at first bite. It is rich and fudgy and just chocolaty enough. So delicious that I am having to keep it out of sight or we would both be constantly picking at it!
The cake is moist with a lovely depth of rich chocolate flavor and the ganache topping is just perfect without being over the top. I sprinkled a bit of pearl sugar on the top to decorate it up just a tiny bit. If you are looking for a chocolate cake that is quick and easy to make and incredibly moist and delicious, this just might be the one!
INGREDIENTS NEEDED
TO MAKE
MOIST & DELICIOUS CHOCOLATE BUNDT CAKE
A bit off a cheat but a really delicious one that everyone will enjoy!
For the cake:
1 box double layer chocolate cake mix
1 box (4 serving size) chocolate pudding mix
1/2 cup (120ml) hot brewed coffee
4 large eggs
1 cup (120g) dairy sour cream
1/2 cup (120ml) oil
1 cups (180g) semi-sweet chocolate chips
For the ganache:
2/3 cup (180ml) heavy cream
1 cup (180g) semi-sweet chocolate chips
Use a cake mix that doesn't already have pudding in the mix. I used a Duncan Hines Chocolate Fudge Cake mix.
I used Jell-O brand instant chocolate pudding mix. In the U.K. you can use chocolate angel whip powder mix.
Make sure your coffee is really strong. I used 2 tsp of instant coffee in the boiling water to make mine.
I used full fat sour cream. Why not. This is supposed to be a treat.
I did not have any regular oil so I used coconut oil (heated to melt it) with no problems whatsoever.
I used Kirkland brand semi-sweet chocolate chips.
I used whipping cream for the ganache.
HOW TO MAKE
MOIST & DELICIOUS CHOCOLATE BUNDT CAKE
This is a really simple cake to make and bake. Easy peasy, lemon squeezy.
Preheat oven to 350*F/180*C/gas mark 4. Spray your Bundt pan with low fat non-stick cooking spray. Set aside. (DO NOT SKIP THIS STEP! Alternately butter and dust with some flour, shaking out any excess.)
Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes. (I use my electric hand mixer. The batter will be relatively thick. This is normal.)
Fold in chocolate chips with a spatula. Pour into the Bundt pan, smoothing over the top. (Smooth the top for an even rise.)
Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake. (Don't be in a rush.)
Cool cake completely. Carefully, transfer to a serving platter.
To make the chocolate ganache, heat the cream to a simmer in a saucepan over medium low heat. (Don't allow the cream to boil.)
Reduce the heat to low and add the chocolate chips. Whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes.
Drizzle ganache over the cake. (I use a spoon and drop it in puddles letting them fall over the sides.)
HINTS AND TIPS
FOR MAKING
MOIST & DELICIOUS CHOCOLATE BUNDT CAKE
Use a hand or stand mixer.
Spray the Bundt pan with cooking spray.
Spoon batter into the Bundt pan, the batter will be thick. Smooth the top with a spatula.
Remove from oven and let cool completely before frosting.
Heat cream on low, do not boil.
Remove from heat and whisk in chocolate chips until melted.
Let the glaze cool for about 15 minutes before spooning over cold cake.
FREQUENTLY ASKED QUESTIONS
HOW FAR AHEAD CAN I MAKE THIS CAKE?
You can make and bake this cake up to 24 hours ahead of your wanting to serve it.
MUST I USE INSTANT PUDDING MIX?
Yes, the recipe requires the use of instant pudding mix not cooked pudding mix.
I AM IN THE UK. WHAT CAN I USE INSTEAD OF INSTANT PUDDING MIX?
You can use a package of Chocolate Angel Delight.
HOW LONG WILL THIS CAKE KEEP?
This cake will keep at room temperature for up to five days.
CAN THIS CAKE BE FROZEN?
You can freeze the cake without the ganache topping. Wrap in cling film, then in aluminum foil. Label, date and use within 3 months. Thaw and top with the ganache when you are ready to serve it.
CAN THIS CAKE BE BAKED AS A LAYER CAKE?
I have never done so, so I cannot say yes with any certainty.
A FEW OTHER CHOCOLATE CAKE
RECIPES YOU MIGHT ALSO ENJOY
Who doesn't like a delicious chocolate cake? Here are a few other chocolate cake recipes you may also be interested in!
BUTTERMILK CHOCOLATE CAKE - This is the chocolate cake that everyone requests for their birthday. A fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! This delicious moist cake is filled with a rich and chocolatey flavor! It makes either a nine or an 8 inch double layer cake.
CREOLE CHOCOLATE CAKE - This cake consists of a rich chocolaty layer cake . . . filled with a scrumptious fruit and nut caramel filling . . . whipped cream and then frosted with a scrumptious sour cream bittersweet chocolate frosting! It is one of my absolute favorite cakes of all time.
Pin this recipe to your Baking, Dessert, Chocolate or Cake 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: Makes 8 servings
Author: Marie Rayner
Deep, Dark & Delicious Chocolate Cake
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 5 M
A bit of a cheat by using a cake mix and an instant pudding mix, but the end result is one very moist and delicious chocolate cake!
Ingredients
For the cake:
1 box double layer chocolate cake mix
1 box (4 serving size) chocolate pudding mix
1/2 cup (120ml) hot brewed coffee
4 large eggs
1 cup (120g) dairy sour cream
1/2 cup (120ml) oil
1 cups (180g) semi-sweet chocolate chips
For the ganache:
2/3 cup (180ml) heavy cream
1 cup (180g) semi-sweet chocolate chips
Instructions
Preheat oven to 350*F/180*C/gas mark 4. Spray your Bundt pan with low fat non-stick cooking spray. Set aside
Beat cake mix, pudding mix, eggs, sour cream, oil and water on medium speed until mixed about 2 minutes.
Fold in chocolate chips with a spatula. Pour into the Bundt pan, smoothing over the top.
Bake 50-55 minutes or until a toothpick comes out clean. Allow cake to cool 15 minutes. Turn cake pan over onto cooling rack and carefully lift pan to remove cake.
Cool cake completely. Carefully, transfer to a serving platter.
To make the chocolate ganache, heat the cream to a simmer in a saucepan over medium low heat.
Reduce the heat to low and add the chocolate chips. Whisk just until chocolate chips are melted. Continue whisking until mixture is shiny and smooth. Let cool 15-20 minutes
Drizzle ganache over the cake.
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 for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
.JPG "Strawberry Almond Cream Cheese Danish")
