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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Buffets?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Buffets"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2649278586984760784"},"published":{"$t":"2015-11-12T06:13:00.001+00:00"},"updated":{"$t":"2015-11-12T06:13:33.989+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Buffets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Spaghetti Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3990_zpsmqk1n5bu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3990_zpsmqk1n5bu.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had a Missionary Meeting in Manchester on Monday for all of the Senior Couples.\u0026nbsp; We were asked to bring pot luck.\u0026nbsp; I thought about making something hot to take, but was concerned that I wouldn't be able to keep it warm until we got there.\u0026nbsp; I also thought about making Deviled Eggs, but then I was concerned that they wouldn't travel well, so in the end I decided to make my Spaghetti Salad!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN39901_zps0taorvaw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN39901_zps0taorvaw.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis salad is so delicious and is just perfect for large gatherings, which makes it just right for any buffet pot luck get-togethers you will be attending or hosting during the upcoming holiday season!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3991_zpsk3dxoapr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3991_zpsk3dxoapr.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce you have everything chopped, it goes together really quickly.\u0026nbsp; It's colourful and really delicious and very simple to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3992_zpsl8b8duer.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3992_zpsl8b8duer.jpg\" height=\"363\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's one of those salads that actually tastes better the longer it sits, although if you have it sitting for too long, you may want to add a bit more salad dressing to loosen it up a bit as the pasta will absorb some of the dressing, which is why you will want to cook your pasta only to al dente.\u0026nbsp; Nothing worse than soggy spaghetti!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3993_zps4neuxdz6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3993_zps4neuxdz6.jpg\" height=\"291\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spaghetti Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 10\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spaghetti-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is a delicious salad which makes a delicious dish for the buffet \ntable!\u0026nbsp; Plan ahead as it should sit in the refrigerator for at least two\n hours prior to serving.\u0026nbsp; It actually gets better with time.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 pound of spaghetti noodles, broken into 3-4 inch pieces\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 small broccoli head, broken into florets\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 small cauliflower head, broken into florets\u003C\/div\u003E\n1 punnet of baby plum tomatoes quartered (about 2 cups)\u003C\/div\u003E\n1 each, yellow, green and red bell peppers, trimmed, seeds and ribs discarded, chopped\u003C\/div\u003E\n1 red onion, peeled and finely diced\u003C\/div\u003E\n1\/2 English cucumber, unpeeled, washed and diced\u003C\/div\u003E\n1 small jar of sliced ripe olives, drained (about 1\/2 cup)\u003C\/div\u003E\n8 ounces of cheddar cheese, cut into small cubes\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\n1 bottle of Italian Salad Dressing (about 2 cups)\u003C\/div\u003E\n50g of grated parmesan cheese (1\/4 cup)\u003C\/div\u003E\n1 tsp sweet paprika\u003C\/div\u003E\n1\/4 tsp garlic powder\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo top:\u003C\/div\u003E\n1 tsp\u0026nbsp; garlic italian herb blend\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3994_zpsslff6cob.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3994_zpsslff6cob.jpg\" height=\"400\" width=\"371\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook\n the spaghetti according to the package directions.\u0026nbsp; Add the broccoli \nand cauliflower florets for the last two minutes.\u0026nbsp; Drain well. Rise in \ncold water and set aside to cool completel.\u0026nbsp; Place the tomatoes, peppers\n onions, cucumber, olives and cheese in a large bowl.\u0026nbsp; Add the cooled \nbroccoli and cauliflower florets along with the cooled spaghetti \nnoodles.\u0026nbsp; Mix together well.\u0026nbsp; Whisk together the Italian dressing, \ncheese, paprika, and garlic powder.\u0026nbsp; Pour over the salad mixture in the \nbowl.\u0026nbsp; Toss together to combine thoroughly.\u0026nbsp; Season to taste with salt \nand black pepper.\u0026nbsp; Sprinkle the garlic herb seasoning on top.\u0026nbsp; Cover and\n chill for at least 2 hours prior to serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3995_zpsbwgloili.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3995_zpsbwgloili.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Calories per serving:\u0026nbsp; 379\u003Cbr \/\u003E\nFat:\u0026nbsp; 20.7g\u003Cbr \/\u003E\nCarbs:\u0026nbsp; 35.6g\u003Cbr \/\u003E\nsugars:\u0026nbsp; 4.4g\u003Cbr \/\u003E\nprotein: 13.7g\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3996_zpsttsg0wu2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3996_zpsttsg0wu2.jpg\" height=\"400\" width=\"358\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can cut down the calories and fat by using low fat Italian Dressing and lower fat Cheddar cheese.\u0026nbsp; Also so if you use whole wheat spaghetti, you will up the fibre and make it fairly low GI.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3999_zpspfdfau8e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN3999_zpspfdfau8e.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy handy tip for breaking the spaghetti into pieces is to wrap the whole lot in a\u0026nbsp; clean tea towel, kind of like a tube shape.\u0026nbsp; Holding both ends of the towel, pull it down against the edge of a counter top.\u0026nbsp; It should break into smaller bits and then you can just shake the whole towel of spaghetti bits into the boiling water! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2649278586984760784\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/spaghetti-salad.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2649278586984760784"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2649278586984760784"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/spaghetti-salad.html","title":"Spaghetti Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2801020969254735487"},"published":{"$t":"2015-02-25T04:00:00.001+00:00"},"updated":{"$t":"2022-04-17T11:43:10.148+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Buffets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Perfect boiled eggs"}],"title":{"type":"text","$t":"Perfect Deviled Eggs"},"content":{"type":"html","$t":"\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"626\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/eggs_zpsgryivjci.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIf there is one thing on a buffet table that is very popular, it has to be Deviled Eggs. \u0026nbsp;\u0026nbsp; I hope you don't think I am bragging when I say this, but\u0026nbsp; . . .\u0026nbsp; I do believe that I make the most delicious Deviled Eggs in the world.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf I had a pound or dollar for every Deviled Egg I have made in my lifetime that was enjoyed by someone, I'd be sitting pretty well at the moment with no financial worries for the rest of my life. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIn fact when I worked at the manor, I was under express orders to make sure there was a plate of them in the refrigerator at all times.\u0026nbsp; I am sure they must have missed them when I left.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"483\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/British-lion-Eggs_zpsk20fvohi.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHere in the UK we are lucky enough to have some of the safest egg standards in the world.\u0026nbsp;\u0026nbsp; \u003Ca href=\"http:\/\/www.egginfo.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EBritish Lion Eggs\u003C\/b\u003E\u003C\/a\u003E go above and beyond to make sure that the eggs we are buying meet every guideline for safety.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You can be well assured that if you egg has the Lion stamp on it, it's an egg that has passed very strict safety guidelines.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Contact%20us_2_zpskxuonc8h.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe British Lion is the UK's most successful food safety mark with nearly 90% of UK eggs now produced within the Lion scheme. You can read how the Lion Code of Practice has effectively eradicated Salmonella in British eggs \u003Ca href=\"http:\/\/www.egginfo.co.uk\/british-lion-eggs\/about\/success-story\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can remember being really freaked out when I first moved over here and saw that the eggs in the shops were not refrigerated.\u0026nbsp;\u0026nbsp; Turns out the standards are so high, they don't need to be.\u0026nbsp; (I do refrigerate mine when I get them home however, and you really should as the temperatures in our homes are not the same as those in the shops.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0636_zpsnbavw4wo.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt goes without saying that when eggs are going to be the star of the recipe you want a really good egg!\u0026nbsp; These Deviled Eggs are the best and they are really simple to make. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou need nothing more than some good eggs, some good mayonnaise, some Dijon mustard and some seasoning.\u0026nbsp; That's it!\u0026nbsp; Simple.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"541\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0637_zpsmawey66k.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nPeople are often very intimidated when it comes to boiling eggs.\u0026nbsp;\u0026nbsp; I have found through the years that if I follow a few simple rules, they always come out perfectly.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003EFor Soft Boiled Eggs \u003C\/b\u003Ewith set whites and runny yolks\u003Cbr \/\u003E\nFill a saucepan wit enough water to cover the egg, and heat to a gentle boil.\u0026nbsp; Pierce the large end of the egg with an egg piercer or a needle.\u0026nbsp; (This helps to release any pressure which might crack the shell.)\u0026nbsp; When the water is gently simmering, lower the egg on a tablespoon.\u0026nbsp;\u0026nbsp; Set an egg timer.\u0026nbsp;\u0026nbsp; It will take \u003Cb\u003E3 to 4 minutes\u003C\/b\u003E for a large egg to be soft boiled.\u0026nbsp; If you are cooking many eggs at the same time, it is helpful to lower them into the water in a wire basket, such as those used for deep frying.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor Medium Boiled Eggs\u003C\/b\u003E with firm opague whites and soft yolks.\u003Cbr \/\u003E\nMedium boiled eggs can be shelled and used in place of poached eggs.\u0026nbsp; Fill a saucepan with enough water to cover the egg, and heat to a gentle boil\u0026nbsp; Pierce the large end of the egg with an egg piercer or needle.\u0026nbsp; (See above) When the water is gently boiling, lower the egg on a tablespoon into the pan.\u0026nbsp;\u0026nbsp; Cover the pan and remove from the heat.\u0026nbsp;\u0026nbsp; Let the egg stand for \u003Cb\u003E4 to 5 minutes\u003C\/b\u003E, depending on how firm you want it to be.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EFor Hard Boiled Eggs \u003C\/b\u003Ewith firm whites and yolks\u003Cbr \/\u003E\nPierce the large end of the egg with an egg piercer or needle (see above).\u0026nbsp; Put the egg in a pan and fill it with water.\u0026nbsp; Bring it to a boil, and then reduce to a simmer.\u0026nbsp; Simmer for \u003Cb\u003E12 minutes.\u003C\/b\u003E\u0026nbsp; Remove from the heat and immediately place the egg into cold water.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cb\u003E\nNOTE:\u003C\/b\u003E\u0026nbsp; An over cooked egg will develop a harmless dark ring that isn't as appetizing as the bright yellow yolk.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlso for hard boiled eggs, older eggs are easier to peel.\u0026nbsp; If I know I am going to be needing boiled eggs for something I always\u0026nbsp; get them in well ahead of time.\u0026nbsp;\u0026nbsp; I have tried adding salt and vinegar to the water, which is said to help, but the fact remains that the fresher the egg, the more difficult it will be to peel intact.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"541\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0637_zpsmawey66k.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIn any case I hope you will give my Deviled Egg Recipe a go.\u0026nbsp; I am pretty sure you will like them.\u0026nbsp; At least I hope you will!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"582\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0644_zpsfjqsxspd.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Perfect Deviled Eggs*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/perfect-deviled-eggs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI\n wish I had a pound for every one of these I have cooked in my \nlifetime.\u0026nbsp; I'd be sitting real pretty on a huge pile of dosh right now!\u0026nbsp;\n These are excellent.\u0026nbsp; Always the first things to disappear on the \nbuffet table.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n12 large free range eggs, hard boiled and peeled\u003C\/div\u003E\n110g of good quality mayonnaise (1\/2 cup)\u003C\/div\u003E\n2 TBS grainy dijon mustard\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n1\/4 tsp black pepper\u003C\/div\u003E\npaprika to garnish\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0643_zpsdifd10lv.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nSlice\n the eggs in half lengthwise.\u0026nbsp;\u0026nbsp; Remove the yolks to a mixing bowl.\u0026nbsp; Mash\n the yolks thoroughly with a fork.\u0026nbsp;\u0026nbsp; Whisk in the mayonnaise, mustard, \nsalt and black pepper.\u0026nbsp;\u0026nbsp; Mix until smooth.\u0026nbsp; Spoon or pipe into each egg \nyolk half, dividing the mixture equally.\u0026nbsp; Dust lightly with paprika to \nserve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0642_zps2lstmyyw.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\nNote:\u0026nbsp;\u003C\/b\u003E If you are not serving these right away, \ncover and chill in the refrigerator until you are ready to serve.\u0026nbsp; Dust \nwith paprika just prior to serving.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Perfect Deviled Eggs\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0635_zpsslcharb2.jpg\" title=\"Perfect Deviled Eggs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIf you would like some more \u003Ca href=\"http:\/\/www.eggrecipes.co.uk\/recipes\/how-to-boil-an-egg\" target=\"_blank\"\u003E\u003Cb\u003EBoiled Egg Recipes\u003C\/b\u003E\u003C\/a\u003E,\u0026nbsp; please check out the link.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"boiled eggs\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN0612_zpstpjujrkg.jpg\" title=\"boiled eggs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI was sent an Andrew James Egg Boiler to use.\u0026nbsp; It came with a measuring cup to measure the correct amount of water to use in order to get your egg boiled to the right level you require . . .\u0026nbsp; soft, medium or hard.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThere is also an egg piercer in the bottom of the cup and you can also use it as a steamer to steam vegetables etc. \u0026nbsp; It has enough space in it to boil up to seven eggs at once.\u0026nbsp; Many thanks to \u003Ca href=\"http:\/\/www.egginfo.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EBritish Lion Eggs\u003C\/b\u003E\u003C\/a\u003E for sending it to me! \u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2801020969254735487\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/perfect-deviled-eggs.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2801020969254735487"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2801020969254735487"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/perfect-deviled-eggs.html","title":"Perfect Deviled Eggs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2886813096020188009"},"published":{"$t":"2014-12-16T04:00:00.000+00:00"},"updated":{"$t":"2014-12-16T04:00:02.596+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Buffets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lasagne"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Artichoke and Spinach Lasagne"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8481_zps3a00900b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8481_zps3a00900b.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAre you a fan of\u0026nbsp; Artichoke and Spinach Dip?\u0026nbsp; I know I am!\u0026nbsp; It's one of those moreish dips you see on buffet tables during the holidays that you just can't get enough of. \u0026nbsp; Usually served with torn bits of crusty bread it can be quite addictive!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8483_zps353eed01.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8483_zps353eed01.jpg\" height=\"342\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis delicious recipe I am showing you today embodies all of the flavours of that delicious dip in a moreish\u0026nbsp; lasagne which is sure to be the star of your holiday buffet table!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8484_zps50d609c7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8484_zps50d609c7.jpg\" height=\"357\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing simple ingredients like fresh baby spinach leaves and tinned artichokes, milk and butter. \u0026nbsp; I have made good use of the Knorr pastes that you can get in the shops now.\u0026nbsp; Garlic, summer herbs and three peppercorn . . .\u0026nbsp; all went into the sauce giving it lots of delicious flavours, along with the artichokes and spinach and some Parmesan cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8485_zps7cc364c5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8485_zps7cc364c5.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't worry if you can't get a hold of the flavour pastes . . .\u0026nbsp; I've provided you with suitable alternatives. \u0026nbsp; The sauce is gorgeously green and rich . . .\u0026nbsp; and layered between fresh sheets of lasagne with oodles of mozzarella cheese .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8486_zps1407ffed.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8486_zps1407ffed.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven our dedicated pasta hater loved this, which was high praise indeed.\u0026nbsp; The leftovers tasted even tasted fabulous the next day.\u0026nbsp; I think we have round a new favourite. \u0026nbsp; I adapted this recipe from one found on the \u003Ca href=\"http:\/\/www.landolakes.com\/recipe\/4187\/spinach-artichoke-lasagna\" target=\"_blank\"\u003E\u003Cb\u003ELand O Lakes\u003C\/b\u003E\u003C\/a\u003E website.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8489_zps85dc713f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8489_zps85dc713f.jpg\" height=\"400\" width=\"384\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Artichoke and Spinach Lasagne*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/artichoke-and-spinach-lasagne\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe perfect holiday buffet dish.\u0026nbsp;\u0026nbsp; Good for veggies as well if you use vegetarian cheese.\u0026nbsp; Delicous!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 TBS unsalted butter\u003C\/div\u003E\n\u003C\/div\u003E\n60g of plain flour (1\/4 cup)\u003C\/div\u003E\n675ml of whole milk (3 cups) warmed\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/2 tsp ground black pepper\u003C\/div\u003E\n180g of Parmesan Reggiano cheese, finely grated (1 cup)\u003C\/div\u003E\n80g of fresh baby spinach (3 cups)\u003C\/div\u003E\n1 (400g) tins of artichoke hearts, well drained (2 14-oz tins)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 Knorr Garlic Flavour Pot\u003C\/div\u003E\n\u003Cdiv\u003E\n1 Knorr Summer Herbs Flavour Pot\u003C\/div\u003E\n\u003Cdiv\u003E\n1 Knorr three peppercorn flavour pot\u003C\/div\u003E\n250g pack of fresh lasagna noodles (12 oven ready)\u003C\/div\u003E\n1 500g bag of shredded Mozzarella cheese (4 cups)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8490_zpse8222567.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8490_zpse8222567.jpg\" height=\"379\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp;\u0026nbsp; Spray a 13 by 9 inch baking dish with non stick cooking spray.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine the artichoke hearts, spinach, and flavour pots in a food processor.\u0026nbsp;\u0026nbsp;\u0026nbsp; Blitz to smooth.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8491_zps6bd066f5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8491_zps6bd066f5.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a large saucepan.\u0026nbsp;\u0026nbsp; Whisk in the flour and seasonings.\u0026nbsp;\u0026nbsp; \nCook for about a minute. Slowly whisk in the warm milk.\u0026nbsp;\u0026nbsp; Cook, whisking\n constantly over medium heat until the mixture comes to the boil.\u0026nbsp;\u0026nbsp; \nWhisk in the Parmesan cheese, whisking until melted.\u0026nbsp;\u0026nbsp; Whisk in the \nartichoke and spinach mixture.\u0026nbsp;\u0026nbsp; Taste and adjust seasoning as \ndesired.\u0026nbsp;\u0026nbsp; Remove from the heat.\u0026nbsp; This is the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8494_zps4aead30d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8494_zps4aead30d.jpg\" height=\"347\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSpread\n out two ladle-fuls of sauce on the bottom of the baking dish.\u0026nbsp;\u0026nbsp; Cover \nwith 1\/3 of the noodles.\u0026nbsp; Top with 1\/3 of the remaining sauce.\u0026nbsp; Spread \nit out.\u0026nbsp;\u0026nbsp; Cover with 1\/3 of the cheese.\u0026nbsp; Top with another 1\/3 of the \nnoodles, 1\/3 of the sauce and 1\/3 of the cheese.\u0026nbsp; Top with the remaining\n noodles, sauce and cheese.\u0026nbsp;\u0026nbsp; Spray a large piece of foil with some \nnonstick cooking spray.\u0026nbsp;\u0026nbsp; Place over the dish to cover, greased side \ndown and covering the dish tightly.\u0026nbsp; Place into the preheated oven and \nbake for 40 minutes.\u0026nbsp;\u0026nbsp; Carefully remove the foil and bake for a further \n10 to 15 minutes, until golden brown and bubbly.\u0026nbsp;\u0026nbsp; Allow to stand for \nfive to ten minutes prior to serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - In lieu of the\n flavour pots you can use 6 garlic cloves, minced and cooked in the \nmelted butter prior to adding the flour for the sauce.\u0026nbsp; Also you can add\n 1 TBS mixed herbs to the artichoke mixture along with about 1 tsp of \nground mixed peppercorns."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2886813096020188009\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/artichoke-and-spinach-lasagne.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2886813096020188009"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2886813096020188009"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/artichoke-and-spinach-lasagne.html","title":"Artichoke and Spinach Lasagne"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6950670082431329993"},"published":{"$t":"2013-12-09T07:06:00.001+00:00"},"updated":{"$t":"2013-12-09T07:06:20.967+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Buffets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Linda's Bean Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2213_zps20347b98.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2213_zps20347b98.jpg\" width=\"380\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivorce is a funny thing. \u0026nbsp; You not only lose your spouse but in most cases you lose an entire branch of people that have been your family for a very long time, as if by still associating with you they are being disloyal or some such.\u0026nbsp; Fair dues.\u0026nbsp; I completely understand. \u0026nbsp; This is my ex sister in law's recipe that she shared with me eons ago it seems.\u0026nbsp; It's the best bean salad you could ever eat. \u0026nbsp; I love it around the holidays because it goes great on the buffet table, lasts forever and tastes better with each day that passes.\u0026nbsp; Oh, and it serves a lot of people!\u0026nbsp; The lime juice is my addition to the recipe.\u0026nbsp; I like the extra tang it gives.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2215_zpsc87d4b70.jpg\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2215_zpsc87d4b70.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI dug it out and made it recently for a party we were having at church for the ladies.\u0026nbsp;\u0026nbsp; Each had been asked to bring a salad to share and I thought this would be the perfect one to bring as it makes a lot and everyone always loves it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2211_zpsed54f0b2.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2211_zpsed54f0b2.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was completely wrong.\u0026nbsp;\u0026nbsp; I was the only one who ate any of it.\u0026nbsp;\u0026nbsp; The British don't seem to understand bean salad.\u0026nbsp;\u0026nbsp; To them it's like eating a kangaroo, or an armadillo . . . maybe even snake.\u0026nbsp;\u0026nbsp; They avoided it like the plague.\u0026nbsp; Nobody else touched it at all.\u0026nbsp;\u0026nbsp; I was quite fascinated by their disdain of it actually.\u0026nbsp; Perhaps someone can enlighten me?\u0026nbsp; In any case, this is the best bean salad ever.\u0026nbsp;\u0026nbsp; And I stand by that statement.\u0026nbsp; Unless you are a Brit, in which case, it's extremely suspect and to be avoided at all costs! ha ha\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2212_zpsbcde6673.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2212_zpsbcde6673.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Linda's Bean Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes a lot, but keeps for days\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/linda-s-bean-salad\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis is my ex sister-in-law's recipe which she gave me about 20 years ago.\u0026nbsp;\u0026nbsp; It's the best bean salad I have ever eaten.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 tin of green beans, drained (15 ounce)\u003C\/div\u003E\n\u003C\/div\u003E\n1 tin of chickpeas, drained and rinsed (15 ounce)\u003C\/div\u003E\n1 tin of kidney beans, drained and rinsed (15 ounce)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tin flagelot or cannelini beans, drained and rinsed (15 ounces)\u003C\/div\u003E\n1 small tin of sweet corn niblets, drained (about 4 ounces)\u003C\/div\u003E\n1 tin of baby corn, drained (15 ounce) and cut into 1\/2 inch pieces\u003C\/div\u003E\n1 small red onion, peeled and finely chopped\u003C\/div\u003E\n1\/2 red pepper, trimmed and chopped\u003C\/div\u003E\n1\/2 green pepper, trimmed and chopped\u003C\/div\u003E\n1 stalk of celery, trimmed and chopped\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\n1\/3 cup apple cider vinegar (80 ml)\u003C\/div\u003E\n1\/3 cup granulated sugar (65g)\u003C\/div\u003E\n1\/4 cup vegetable oil (60ml)\u003C\/div\u003E\n1 TBS Worcestershire sauce\u003C\/div\u003E\n1 TBS lime juice\u003C\/div\u003E\n1 tsp dried oregano\u003C\/div\u003E\n1 tsp dried parsley\u003C\/div\u003E\n1 1\/2 tsp salt\u003C\/div\u003E\n1\/2 tsp ground black pepper\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n all of the ingredients together for the dressing in a large bowl.\u0026nbsp; \nTaste and adjust seasoning as necessary.\u0026nbsp;\u0026nbsp; Dump in all of the well \ndrained tins of beans along with the chopped vegetables.\u0026nbsp;\u0026nbsp; Toss to coat.\n Cover and chill in the refrigerator for several hours to allow the \nflavours to meld, giving them a stir every so often.\u0026nbsp; (This is a salad \nwhich gets better with sitting.\u0026nbsp; In fact I usually make it the night \nbefore I want to serve it, storing it in a well sealed plastic box and \ngiving it a good shake every so often.)\u0026nbsp; Use a slotted spoon to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6950670082431329993\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/lindas-bean-salad.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6950670082431329993"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6950670082431329993"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/lindas-bean-salad.html","title":"Linda's Bean Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"18"}}]}});