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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\/-\/Comfort+Foods?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Comfort%20Foods"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Comfort+Foods\/-\/Comfort+Foods?alt=json-in-script\u0026start-index=31\u0026max-results=30"}],"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":{"$t":"181"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6458695655458591761"},"published":{"$t":"2019-04-13T04:00:00.000+01:00"},"updated":{"$t":"2019-04-13T04:00:06.807+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"}],"title":{"type":"text","$t":"Flapjack Topped Rice Pudding"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-E42P_ghKJ0A\/XK9CX9DBCkI\/AAAAAAACclw\/Tfz1u7mmA2Exk5VBSrByd5Ip5YscSxHPQCLcBGAs\/s1600\/Cover%2Brice%2Bpudding.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1327\" data-original-width=\"1600\" height=\"331\" src=\"https:\/\/4.bp.blogspot.com\/-E42P_ghKJ0A\/XK9CX9DBCkI\/AAAAAAACclw\/Tfz1u7mmA2Exk5VBSrByd5Ip5YscSxHPQCLcBGAs\/s400\/Cover%2Brice%2Bpudding.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI am an old fashioned girl and the things which bring me the most pleasure in life are simple things and ordinary pleasures. That goes for the way I choose to live my life, dress, keep my home and, most especially, with the things which bring me joy when it comes to food . . .\u0026nbsp; cooking and eating.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iPtNEDyDAGE\/XK9CXMQwFOI\/AAAAAAACclo\/KGrXsnCTI24zaW198wJC9Rtkr2MdGvFtACLcBGAs\/s1600\/IMG_2449.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1544\" data-original-width=\"1600\" height=\"385\" src=\"https:\/\/1.bp.blogspot.com\/-iPtNEDyDAGE\/XK9CXMQwFOI\/AAAAAAACclo\/KGrXsnCTI24zaW198wJC9Rtkr2MdGvFtACLcBGAs\/s400\/IMG_2449.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA simple rice pudding falls well within the realms of what brings me lots of pleasure . . .\u0026nbsp; simple, milky\u0026nbsp; . . . a nursery type of food.\u0026nbsp; Comfort food at its very best . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-9H5BnFuptvk\/XK9CXbAe7FI\/AAAAAAACcls\/jKvC-rOxXOImRqlLVN6ZOrgOpfQSCQkvwCLcBGAs\/s1600\/IMG_2450.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1524\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/3.bp.blogspot.com\/-9H5BnFuptvk\/XK9CXbAe7FI\/AAAAAAACcls\/jKvC-rOxXOImRqlLVN6ZOrgOpfQSCQkvwCLcBGAs\/s400\/IMG_2450.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis version is a tad bit fancier than the usual in that it boasts a simple flapjack topping.\u0026nbsp; Now you North Americans might be a bit confused by that terminology.\u0026nbsp; We are not talking about pancakes here, but about a very British, very delicious oatmeal square\/slice that is chewy, sticky and sweet with golden syrup.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-rFEl57mIfKk\/XK9CasfYb7I\/AAAAAAACcl0\/_0xKb-NTkgkxbkRTBUC92iA_BTehzwvfACLcBGAs\/s1600\/IMG_2451.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1393\" data-original-width=\"1600\" height=\"347\" src=\"https:\/\/2.bp.blogspot.com\/-rFEl57mIfKk\/XK9CasfYb7I\/AAAAAAACcl0\/_0xKb-NTkgkxbkRTBUC92iA_BTehzwvfACLcBGAs\/s400\/IMG_2451.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nVery moreish with a nice hot cuppa.\u0026nbsp; I have several recipes for them on here, which you can find \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/search?q=Flapjacks\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Scrumdiddlyumptious!\u0026nbsp; (To say the least!)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-gHX4EVrfRgs\/XK9Cdw3ICvI\/AAAAAAACcl8\/EaEgDApiJ9wjDFPb6KE9M0JaPVgFeAyAQCLcBGAs\/s1600\/IMG_2452.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1433\" data-original-width=\"1600\" height=\"357\" src=\"https:\/\/3.bp.blogspot.com\/-gHX4EVrfRgs\/XK9Cdw3ICvI\/AAAAAAACcl8\/EaEgDApiJ9wjDFPb6KE9M0JaPVgFeAyAQCLcBGAs\/s400\/IMG_2452.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe pudding itself involves very few ingredients, some pudding rice (short grained), a bit of sugar and milk, with a dotting of butter.\u0026nbsp; You might think that it sees like a very tiny amount of rice, but trust me when I say it is the perfect amount!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1uSWrhu67VA\/XK9Cd2OTS_I\/AAAAAAACcl4\/rYbbph9e0jwWDsBfKJyBRqO1t3d4g2pCQCLcBGAs\/s1600\/IMG_2454.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1540\" data-original-width=\"1600\" height=\"383\" src=\"https:\/\/1.bp.blogspot.com\/-1uSWrhu67VA\/XK9Cd2OTS_I\/AAAAAAACcl4\/rYbbph9e0jwWDsBfKJyBRqO1t3d4g2pCQCLcBGAs\/s400\/IMG_2454.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAs you can see it thickens very nicely.\u0026nbsp; There is also not a lot of sugar, which is a good thing\u0026nbsp;\u0026nbsp; . . . .\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-zJFuG3YBKDg\/XK9CfcrSY2I\/AAAAAAACcmA\/JpQCV4R2HjQ38QZlZCXOPPxFfIDLHIHfwCLcBGAs\/s1600\/IMG_2455.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1036\" data-original-width=\"1600\" height=\"258\" src=\"https:\/\/4.bp.blogspot.com\/-zJFuG3YBKDg\/XK9CfcrSY2I\/AAAAAAACcmA\/JpQCV4R2HjQ38QZlZCXOPPxFfIDLHIHfwCLcBGAs\/s400\/IMG_2455.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou don't need a lot of sugar in a rice pudding, and let me assure you, that golden flapjack topping is plenty sweet enough!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AEEn288YaAA\/XK9Cg4o2AnI\/AAAAAAACcmE\/YM7RPjkgsAc_EfWOicASddcg2UNoBD2UACLcBGAs\/s1600\/IMG_2457.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1447\" data-original-width=\"1600\" height=\"361\" src=\"https:\/\/1.bp.blogspot.com\/-AEEn288YaAA\/XK9Cg4o2AnI\/AAAAAAACcmE\/YM7RPjkgsAc_EfWOicASddcg2UNoBD2UACLcBGAs\/s400\/IMG_2457.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will want to bake it in a shallow baking dish, so that there is plenty of surface to spread the topping over, so that it cooks up perfectly . . .\u0026nbsp; and crispy oaty beneath the grill.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-nM2oyR0H4v4\/XK9Cin-vGmI\/AAAAAAACcmI\/-t3Wi21UtvE1wpq4Buwy1Nc_bAgY91ftgCLcBGAs\/s1600\/IMG_2458.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1559\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-nM2oyR0H4v4\/XK9Cin-vGmI\/AAAAAAACcmI\/-t3Wi21UtvE1wpq4Buwy1Nc_bAgY91ftgCLcBGAs\/s400\/IMG_2458.JPG\" title=\"Flap Jack Rice Pudding\" width=\"388\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis really is a most gorgeous pudding!\u0026nbsp; Todd had seconds, and I found myself sneaking tiny spoonfuls every time I went past it in the kitchen, even after it was cold . . . yes, I am a very naughty girl . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CbTLcuf0dU0\/XK9Cj543xHI\/AAAAAAACcmM\/pRcjwml-XAsYzT0_UJmqC656xWUQoXwWACLcBGAs\/s1600\/IMG_2459.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1569\" data-original-width=\"1600\" height=\"391\" src=\"https:\/\/1.bp.blogspot.com\/-CbTLcuf0dU0\/XK9Cj543xHI\/AAAAAAACcmM\/pRcjwml-XAsYzT0_UJmqC656xWUQoXwWACLcBGAs\/s400\/IMG_2459.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always find it quite magical the way a few simple ingredients, put together properly, can create something so delicious as this pudding.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-8wMJP1Tkpws\/XK9ClHOyKII\/AAAAAAACcmQ\/I2WuBf8PMK8mtxG86J6ou5M8FhaXvIs7wCLcBGAs\/s1600\/IMG_2461.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1474\" data-original-width=\"1600\" height=\"367\" src=\"https:\/\/2.bp.blogspot.com\/-8wMJP1Tkpws\/XK9ClHOyKII\/AAAAAAACcmQ\/I2WuBf8PMK8mtxG86J6ou5M8FhaXvIs7wCLcBGAs\/s400\/IMG_2461.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI shouldn't be surprised really . . .\u0026nbsp; just look around us.\u0026nbsp; We are surrounded by beautiful things that are quite simple really\u0026nbsp; . . .\u0026nbsp; and yet not so simple . . . baby toes, rose petals, a robin's spring song, the loving nudge of a wet nose from a beloved furry family member . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fi_6_xw9iuA\/XK9CmQUPaiI\/AAAAAAACcmU\/9rsZqKFJVy80qXxsvnHQEMSiCkkXQIh-QCLcBGAs\/s1600\/IMG_2465.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1471\" data-original-width=\"1600\" height=\"367\" src=\"https:\/\/4.bp.blogspot.com\/-fi_6_xw9iuA\/XK9CmQUPaiI\/AAAAAAACcmU\/9rsZqKFJVy80qXxsvnHQEMSiCkkXQIh-QCLcBGAs\/s400\/IMG_2465.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn any case you need to make this pudding.\u0026nbsp; I think in North America you can get Golden Syrup online and if you can't find it, you can use corn syrup in it's place.\u0026nbsp; Golden syrup does have a lovely caramel like flavour however, so if you can get it, I highly recommend.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nFlapjack Topped Rice Pudding\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg draggable=\"false\" height=\"265\" itemprop=\"image\" src=\"https:\/\/4.bp.blogspot.com\/-E42P_ghKJ0A\/XK9CX9DBCkI\/AAAAAAACclw\/Tfz1u7mmA2Exk5VBSrByd5Ip5YscSxHPQCLcBGAs\/s320\/Cover%2Brice%2Bpudding.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nA delicious simple and comforting rice pudding with a fabulous Flapjack Topping\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E50g pudding rice (short grained like aborio) (1\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS caster sugar\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E600ml whole fat milk (2 1\/2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS\u0026nbsp; butter\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cdiv class=\"ccm-section-title\"\u003E\nFor the topping:\u003C\/div\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E25g porridge oats (1\/3 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E100g golden syrup (1\/3 cup)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Buter a 1 litre\/2 pint shallow oven proof dish really well.\u0026nbsp; Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ERinse the rice under cold water.\u0026nbsp; Dry well with paper towels.\u0026nbsp; Sprinkle over the bottom of the buttered dish.\u0026nbsp; Sprinkle the sugar over all.\u0026nbsp; Pour the milk on top and dot all over with little bits of the butter.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for about 2 hours, until just golden brown and thick.\u0026nbsp; Remove from the oven and preheat the grill\/broiler.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EGently heat the golden syrup and oats together, just until the syrup thins out a bit.\u0026nbsp; Drizzle evenly over top of the rice pudding and then pop under the heated grill for about 5\u0026nbsp; minutes, until bubbling and golden brown.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ELet cool for a few minutes prior to serving.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E\/*\u003C![CDATA[*\/.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-weight: 700;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{border: 0;margin: 0;outline: 0;color: #fff;padding: 5px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 15px 0;margin-bottom: 20px}.ccm-time-child:not(:last-child){margin-right: 12px}.ccm-time-child:not(:last-child):after{content: '';display: inline-block;height: 10px;width: 1px;background: #000;vertical-align: middle;margin-left: 12px}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}.ccm-head{color: #000;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 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auto;max-width:250px;}\")),newWin.document.getElementsByTagName(\"head\")[0].appendChild(n),newWin.document.getElementsByTagName(\"body\")[0].innerHTML=document.querySelector(\".ccm-wrapper\").innerHTML,newWin.print()}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-8M1wDxtd8nw\/XK9CniUoAfI\/AAAAAAACcmY\/Tmtj_QWia_8XWZ2d6aZWC87EKNDQSKWDgCLcBGAs\/s1600\/IMG_2468.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Flap Jack Rice Pudding\" border=\"0\" data-original-height=\"1524\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-8M1wDxtd8nw\/XK9CniUoAfI\/AAAAAAACcmY\/Tmtj_QWia_8XWZ2d6aZWC87EKNDQSKWDgCLcBGAs\/s400\/IMG_2468.JPG\" title=\"Flap Jack Rice Pudding\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you only make one dessert this weekend, make it this one. You will really be happy that you did!\u0026nbsp; Trust me on this!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-uWlwmsZTeSU\/XLBlAdJ8_FI\/AAAAAAACcrA\/r9yNlwiAdo47F-A6YNVhY3R47OSnQOyVgCLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/4.bp.blogspot.com\/-uWlwmsZTeSU\/XLBlAdJ8_FI\/AAAAAAACcrA\/r9yNlwiAdo47F-A6YNVhY3R47OSnQOyVgCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6458695655458591761\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/04\/flapjack-topped-rice-pudding.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6458695655458591761"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6458695655458591761"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/04\/flapjack-topped-rice-pudding.html","title":"Flapjack Topped Rice Pudding"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-E42P_ghKJ0A\/XK9CX9DBCkI\/AAAAAAACclw\/Tfz1u7mmA2Exk5VBSrByd5Ip5YscSxHPQCLcBGAs\/s72-c\/Cover%2Brice%2Bpudding.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-289275707940773168"},"published":{"$t":"2018-10-26T04:00:00.001+01:00"},"updated":{"$t":"2022-01-17T16:19:45.419+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"}],"title":{"type":"text","$t":"Spameroni \u0026 Cheese"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-QJxwZ_spVCQ\/W9GtOqpUfrI\/AAAAAAACG0c\/bHZdpfq2ZzwVOP-ZuO5YQD-7YqfgB6_tACLcBGAs\/s1600\/best%2Bcover.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1454\" data-original-width=\"1600\" height=\"579\" src=\"https:\/\/3.bp.blogspot.com\/-QJxwZ_spVCQ\/W9GtOqpUfrI\/AAAAAAACG0c\/bHZdpfq2ZzwVOP-ZuO5YQD-7YqfgB6_tACLcBGAs\/w640-h579\/best%2Bcover.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think I was rather fussy as a child.\u0026nbsp; I can remember a kid at school having Spam sandwiches and thinking they were gross. I would not even try them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was not something we ever had at home, although we did eat plenty of bologna, which is not that different.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-782WL0t9ujU\/W9GtReAvVLI\/AAAAAAACG0g\/XuLw0RAXfAEsdLryaCs_Nq6sxHRl4bGFQCLcBGAs\/s1600\/cover.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1448\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/3.bp.blogspot.com\/-782WL0t9ujU\/W9GtReAvVLI\/AAAAAAACG0g\/XuLw0RAXfAEsdLryaCs_Nq6sxHRl4bGFQCLcBGAs\/w640-h578\/cover.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMacaroni and cheese was also not something we had in our house, although my mother did treat us to the mix in the blue box on occasion, and we did love that.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt was considered a real treat. That blue box helped sustain me when I was at college!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-C41CkpPdVXo\/W9Gs-jQnOxI\/AAAAAAACGzo\/Y84aqwZBqCsJ_9Ev9ke1XCq58NKaopvwwCLcBGAs\/s1600\/DSCN2331.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1540\" data-original-width=\"1600\" height=\"616\" src=\"https:\/\/2.bp.blogspot.com\/-C41CkpPdVXo\/W9Gs-jQnOxI\/AAAAAAACGzo\/Y84aqwZBqCsJ_9Ev9ke1XCq58NKaopvwwCLcBGAs\/w640-h616\/DSCN2331.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI fell in love with real mac and cheese as an adult.\u0026nbsp; I also fell in love with REAL cheese, which was something else I wasn't fond of when I was growing up.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe only had processed cheese slices in our home or in the block.\u0026nbsp; Once a year (at Christmas) my mother would get some Cracker Barrel Cheese and that was considered a real treat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe would have it with saltine crackers.\u0026nbsp; I wasn't too sure about it myself. It seemed kind of strong.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tmLk_Mf0DT4\/W9Gs_BiDVbI\/AAAAAAACGzs\/m32_covZVeAQUrJjN_qH0YAKiaLp_-5dwCLcBGAs\/s1600\/DSCN2332.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-tmLk_Mf0DT4\/W9Gs_BiDVbI\/AAAAAAACGzs\/m32_covZVeAQUrJjN_qH0YAKiaLp_-5dwCLcBGAs\/w640-h554\/DSCN2332.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI discovered all of these tasty delights as an adult and never looked back.\u0026nbsp; Oh, sure, every now and then I do treat myself to a blue box . . . but I love homemade mac \u0026amp; cheese most of all.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe are on a really tight budget this week, so I am counting my pennies, and using up what is in the larder.\u0026nbsp; This time I decided to add in some Spam to the Mac \u0026amp; Cheese, so that my husband wouldn't balk too much at the thought of eating pasta.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4QuIkW3LksY\/W9GtAuYRVcI\/AAAAAAACGzw\/JlH8piLAfwcvajdjtN1CNAqVkSXKbszBwCLcBGAs\/s1600\/DSCN2333.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1565\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/4.bp.blogspot.com\/-4QuIkW3LksY\/W9GtAuYRVcI\/AAAAAAACGzw\/JlH8piLAfwcvajdjtN1CNAqVkSXKbszBwCLcBGAs\/w640-h624\/DSCN2333.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI was really pleased with how it turned out!\u0026nbsp; This was absolutely delicious.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used the small tin of Spam that you can buy, which was just right the right amount, but you can use a larger one if you want.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FHiG0d2XOIA\/W9GtEVtw4DI\/AAAAAAACGz4\/YJDjBalQzOMA2aSvu7CwiLn2JMX6pSYmQCLcBGAs\/s1600\/DSCN2335.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1055\" data-original-width=\"1600\" height=\"421\" src=\"https:\/\/1.bp.blogspot.com\/-FHiG0d2XOIA\/W9GtEVtw4DI\/AAAAAAACGz4\/YJDjBalQzOMA2aSvu7CwiLn2JMX6pSYmQCLcBGAs\/w640-h421\/DSCN2335.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI use two kinds of cheese in the sauce for the macaroni, a strong cheddar and some Parmesan.\u0026nbsp; Both give a really nice flavour.\u0026nbsp; Rich and delicious.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-nuGMxr59_9A\/W9GtClTmYLI\/AAAAAAACGz0\/c2R6Ek9pX6gf2VfToh4mdUcfZE9mPKEyQCLcBGAs\/s1600\/DSCN2336.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/4.bp.blogspot.com\/-nuGMxr59_9A\/W9GtClTmYLI\/AAAAAAACGz0\/c2R6Ek9pX6gf2VfToh4mdUcfZE9mPKEyQCLcBGAs\/w640-h563\/DSCN2336.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also add a tsp of Dijon mustard and a splash of hot sauce for a bit of a kick.\u0026nbsp; It really brings out the cheesiness and adds some warmth.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOther than that there is only salt and pepper. Do bear in mind that Spam is salty and so is cheese, so you won't need much salt.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-nlVLPVCpyLU\/W9GtE8hn7aI\/AAAAAAACGz8\/04GS6vpQUdISmIHDMWfD0ytaFJLT25BRACLcBGAs\/s1600\/DSCN2337.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1361\" data-original-width=\"1600\" height=\"544\" src=\"https:\/\/2.bp.blogspot.com\/-nlVLPVCpyLU\/W9GtE8hn7aI\/AAAAAAACGz8\/04GS6vpQUdISmIHDMWfD0ytaFJLT25BRACLcBGAs\/w640-h544\/DSCN2337.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMost of the Spam gets cubed and folded into the macaroni and sauce, but I did reserve some to cut into small triangles to put on top. I thought it looked really pretty.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xRyYfsA1h1o\/W9GtF480IiI\/AAAAAAACG0A\/TID8t2rKPFQ9heED330Z3AWetsGzU0sAgCLcBGAs\/s1600\/DSCN2338.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1569\" data-original-width=\"1600\" height=\"626\" src=\"https:\/\/1.bp.blogspot.com\/-xRyYfsA1h1o\/W9GtF480IiI\/AAAAAAACG0A\/TID8t2rKPFQ9heED330Z3AWetsGzU0sAgCLcBGAs\/w640-h626\/DSCN2338.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also sprinkled it with a bit of brown sugar to glaze it a tiny bit.\u0026nbsp; Yum!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-CofX5YnkNvA\/W9GtHlG-CzI\/AAAAAAACG0E\/5fzi6wIHJ4Qz3_YFpqy0XDBxAdeZ8C0ygCLcBGAs\/s1600\/DSCN2339.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1465\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/3.bp.blogspot.com\/-CofX5YnkNvA\/W9GtHlG-CzI\/AAAAAAACG0E\/5fzi6wIHJ4Qz3_YFpqy0XDBxAdeZ8C0ygCLcBGAs\/w640-h584\/DSCN2339.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAlso I saved a bit of the cheese to sprinkle on top as well.\u0026nbsp; I like a cheese crust on top of my mac \u0026amp; cheese, don't you?\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-3Du0hscXqG8\/W9GtJvknrdI\/AAAAAAACG0I\/pjyhYWEHcgcEmnEqa-yeILTDWGvA_G5iACLcBGAs\/s1600\/DSCN2341.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1396\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-3Du0hscXqG8\/W9GtJvknrdI\/AAAAAAACG0I\/pjyhYWEHcgcEmnEqa-yeILTDWGvA_G5iACLcBGAs\/w557-h640\/DSCN2341.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"557\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI served this with some sliced cherry tomatoes and some of those Angel Biscuits from yesterday.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-jAhlFhfpztA\/W9GtK0hRY3I\/AAAAAAACG0M\/hB66xoym5Nk6jYP0RBiS_yLHnHoU_yCHQCLcBGAs\/s1600\/DSCN2343.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/3.bp.blogspot.com\/-jAhlFhfpztA\/W9GtK0hRY3I\/AAAAAAACG0M\/hB66xoym5Nk6jYP0RBiS_yLHnHoU_yCHQCLcBGAs\/w640-h586\/DSCN2343.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd a tin of baked beans.\u0026nbsp; It all went together beautifully, and we have the leftovers to share today.\u0026nbsp; (There are only two of us)\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-JFVr2GtJAhk\/W9GtMLB5yfI\/AAAAAAACG0Q\/ggeGvHO-neIPQHua8u22TltSe3qKUXu_ACLcBGAs\/s1600\/DSCN2345.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Spameroni \u0026amp; Cheese\" border=\"0\" data-original-height=\"1450\" data-original-width=\"1600\" height=\"579\" src=\"https:\/\/3.bp.blogspot.com\/-JFVr2GtJAhk\/W9GtMLB5yfI\/AAAAAAACG0Q\/ggeGvHO-neIPQHua8u22TltSe3qKUXu_ACLcBGAs\/w640-h579\/DSCN2345.JPG\" title=\"Spameroni \u0026amp; Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI really love meals like this.\u0026nbsp; Economical, homey, comforting\u0026nbsp; . . .\u0026nbsp; I could eat like this every day of the week, but alas, my hips would probably want to kick me out of the house!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E4 - 6\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector(\u0026quot;.print-options\u0026quot;).className=\u0026quot;print-options show-print-options\u0026quot;\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithImage\u0026quot;); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithOptions\u0026quot;); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"272\" itemprop=\"image\" src=\"https:\/\/2.bp.blogspot.com\/-nlVLPVCpyLU\/W9GtE8hn7aI\/AAAAAAACGz8\/04GS6vpQUdISmIHDMWfD0ytaFJLT25BRACLcBGAs\/s320\/DSCN2337.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nSpameroni \u0026amp; Cheese\u003C\/h3\u003E\n\u003Cdiv class=\"time\"\u003E\n\u003Cspan class=\"prepTime\" content=\"PT20M\" itemprop=\"prepTime\"\u003Eprep time: 20 mins\u003C\/span\u003E\u003Cspan class=\"cookTime\" content=\"PT30M\" itemprop=\"cookTime\"\u003Ecook time: 30 mins\u003C\/span\u003E\u003Cspan class=\"totalTime\" content=\"PT50M\" itemprop=\"totalTime\"\u003Etotal time: 50 mins\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nA delicious version of mac \u0026amp; cheese which includes the addition of spam. Rich, creamy and delicious. A real family pleaser.\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeIngredient\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n230g (8 ounces) elbow macaroni (2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\n35g of plain flour (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n590ml milk (2 1\/2 cups), heated gently\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp Dijon mustard\u003C\/div\u003E\n\u003Cdiv\u003E\nsplash hot sauce\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp ground pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n330g grated strong cheddar cheese, divided (2 3\/4 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n45g grated Parmesan cheese (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n200g tin of Spam (7 ounces)\u003C\/div\u003E\n1 TBS brown sugar\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeInstructions\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCook your macaroni in a pot of lightly salted boiling water, drain well and rinse.\u0026nbsp; set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMelt\u003Cbr \/\u003E\n\u0026nbsp;the butter in the saucepan and then whisk in the flour.\u0026nbsp; Cook for \u003Cbr \/\u003E\nseveral minutes. Slowly whisk in the warm milk.\u0026nbsp; Cook, stirring \u003Cbr \/\u003E\nconstantly until the mixture bubbles and thickens.\u0026nbsp; Whisk in the \u003Cbr \/\u003E\nmustard, hot sauce, black pepper and salt (remembering spam can be salty\u003Cbr \/\u003E\n\u0026nbsp;as can cheese). Mix the cheeses together and then whisk 2\/3 of the \u003Cbr \/\u003E\nmixture into the hot sauce to melt.\u0026nbsp; Stir the cooked macaroni into the \u003Cbr \/\u003E\nsauce.\u0026nbsp; Cut the rounded ends from the Spam, cube them, and stir them in.\u0026nbsp;\u003Cbr \/\u003E\nCut the remaining Spam into 1\/3 inch slices. Reserve 4 slices\u003Cbr \/\u003E\n\u0026nbsp;for the top and cube the remaining Spam, stirring it also into the macaroni \u003Cbr \/\u003E\ncheese.\u0026nbsp; Turn into a buttered 1 litre shallow casserole dish.\u0026nbsp; Cut the remaining\u003Cbr \/\u003E\nslices of spam into halves diagonally and sprinkle each with some of the\u003Cbr \/\u003E\n\u0026nbsp;brown sugar.\u0026nbsp; Place in a decorative manner on top of the mac and \u003Cbr \/\u003E\ncheese.\u0026nbsp; Sprinkle the remaining cheese over all.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Bake the mac and cheese in the \u003Cbr \/\u003E\nheated oven for 20 to 30 minutes until the cheese has melted and all is \u003Cbr \/\u003E\nheated through.\u0026nbsp; Serve hot.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; 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top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}.ing-section \u003E br, .recipe-inner .time br{display: none}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}\u003C\/style\u003E\u003Cscript\u003Efunction printDiv(a, printOption) { if (printOption === 'printWithOptions' || printOption === 'printWithImage') { this.parentElement.className = 'print-options'; } if(this.parentElement.classList.contains('print-options')) { var b = this.parentElement.parentElement.parentElement; } else { var b = this.parentElement.parentElement; } newWin = window.open('', 'printwin'); var c = newWin.document.createElement('style'); c.innerHTML = 'html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info\u003Ediv {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info\u003Ediv p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}.notes{white-space:pre-line;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video {visibility:hidden;display:none}'; 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Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMmmm . . .\u0026nbsp; this was so, so, SO good.\u0026nbsp; I do hope you will give it a go!\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cp style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThis 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!\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp style=\"background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px); background-position: 0px 0.7em; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003EFollow my blog with Bloglovin\n\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/289275707940773168\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/10\/spameroni-cheese.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/289275707940773168"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/289275707940773168"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/10\/spameroni-cheese.html","title":"Spameroni \u0026 Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-QJxwZ_spVCQ\/W9GtOqpUfrI\/AAAAAAACG0c\/bHZdpfq2ZzwVOP-ZuO5YQD-7YqfgB6_tACLcBGAs\/s72-w640-h579-c\/best%2Bcover.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5337586917956141218"},"published":{"$t":"2017-12-04T04:00:00.001+00:00"},"updated":{"$t":"2020-11-19T11:26:15.997+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"}],"title":{"type":"text","$t":"Stuffed Meatloaf"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-u9p7srbVouI\/WiQeENWtY1I\/AAAAAAABe4s\/nH2aHClzCuYT_xkSBbRCxakn2b_V3GPiwCLcBGAs\/s1600\/cover%2BMeatloaf.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1406\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/4.bp.blogspot.com\/-u9p7srbVouI\/WiQeENWtY1I\/AAAAAAABe4s\/nH2aHClzCuYT_xkSBbRCxakn2b_V3GPiwCLcBGAs\/w640-h562\/cover%2BMeatloaf.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy husband doesn't quite understand our North American obsession with meatloaf.\u0026nbsp; Its not something he grew up with.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOn the other hand for we North Americans,\u0026nbsp; meatloaf is somewhat of an institution. It is what I would call comfort food at its best!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-a_TpBC6IJXU\/WiQc7bVXCWI\/AAAAAAABe3o\/y70z0I93MBgn36_icVnWg7-JaqSSloGlACLcBGAs\/s1600\/DSCN5363.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"603\" src=\"https:\/\/2.bp.blogspot.com\/-a_TpBC6IJXU\/WiQc7bVXCWI\/AAAAAAABe3o\/y70z0I93MBgn36_icVnWg7-JaqSSloGlACLcBGAs\/w640-h603\/DSCN5363.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts not something which really photographs well, but hey ho.\u0026nbsp; Don't just this book by its cover because it is absolutely delicious!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EBrown food never photographs well.\u0026nbsp; I have always struggled with it.\u0026nbsp; That doesn't mean it doesn't taste good. I've never met a brownie I didn't like, brown or not.\u0026nbsp; And brownies are notoriously hard to photograph!\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-U07rDQqGEf4\/WiQdd33KL2I\/AAAAAAABe4I\/W4Pg1ArCX6geFaZ3JBcQ71--mWNkiLuEgCLcBGAs\/s1600\/DSCN5371.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1422\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/4.bp.blogspot.com\/-U07rDQqGEf4\/WiQdd33KL2I\/AAAAAAABe4I\/W4Pg1ArCX6geFaZ3JBcQ71--mWNkiLuEgCLcBGAs\/w640-h568\/DSCN5371.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\nThis version of meatloaf is a bit different than the usual meatloaf.\u0026nbsp; For this recipe, you season your meat and pat it out to a rectangle.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou then cover it with a type of onion stuffing mix.\u0026nbsp; This is made from simmering onions in beef stock, and mixing that with dried bread crumbs.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-jttnRJB3LHY\/WiQdquvXfRI\/AAAAAAABe4M\/IekEJ7v8JVoyFbdyB8pfU1uc9WGAu130gCLcBGAs\/s1600\/DSCN5372.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1531\" data-original-width=\"1600\" height=\"611\" src=\"https:\/\/2.bp.blogspot.com\/-jttnRJB3LHY\/WiQdquvXfRI\/AAAAAAABe4M\/IekEJ7v8JVoyFbdyB8pfU1uc9WGAu130gCLcBGAs\/w640-h611\/DSCN5372.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA layer of grated strong cheddar cheese gets sprinkled over that.\u0026nbsp; I favour a nice strong cheddar for the best and most flavour.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou roll the whole thing up like a jelly roll. A big, fat, meaty jelly roll.\u0026nbsp; Or Swiss roll if you would rather\u0026nbsp; . . . \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-j3dJG7oHwUE\/WiQdq72lwpI\/AAAAAAABe4Q\/W8i7LAB1H4o0aE0pykgOtxRcjTOq4iPdQCLcBGAs\/s1600\/DSCN5373.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1404\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/4.bp.blogspot.com\/-j3dJG7oHwUE\/WiQdq72lwpI\/AAAAAAABe4Q\/W8i7LAB1H4o0aE0pykgOtxRcjTOq4iPdQCLcBGAs\/w640-h560\/DSCN5373.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt gets baked in the oven until golden brown.\u0026nbsp; I always like to glaze my mealoaves for an extra special touch.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis one is no different. I\u0026nbsp; glazed it with a mix of tomato ketchup and maple syrup, for a bit of sticky yum yum.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-MXU2PlyjObg\/WiQdwjj7LcI\/AAAAAAABe4U\/TXlxrROUIR0b0kpoqX14hraoVYrs8_uBQCLcBGAs\/s1600\/DSCN5374.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1517\" data-original-width=\"1600\" height=\"605\" src=\"https:\/\/2.bp.blogspot.com\/-MXU2PlyjObg\/WiQdwjj7LcI\/AAAAAAABe4U\/TXlxrROUIR0b0kpoqX14hraoVYrs8_uBQCLcBGAs\/w640-h605\/DSCN5374.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMore cheese is melted on top and then it gets served cut into slices with whatever your favourite sides are.\u0026nbsp; You could serve gravy with it, but we like tomato ketchup!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EChill any leftovers and then serve the next day, thinly sliced and popped into sandwiches for a tasty lunch!\u0026nbsp; Scrummo!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-2RE5qrIXuKs\/WiQd63sjcRI\/AAAAAAABe4g\/vOT9zDuINYAUzfm7FUsKL1EI-8kPkPsuACLcBGAs\/s1600\/DSCN5375.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1563\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/4.bp.blogspot.com\/-2RE5qrIXuKs\/WiQd63sjcRI\/AAAAAAABe4g\/vOT9zDuINYAUzfm7FUsKL1EI-8kPkPsuACLcBGAs\/w640-h624\/DSCN5375.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\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*Stuffed Meatloaf*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stuffed-meatloaf\" rel=\"nofollow\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\nThis is a moist and delicious loaf that slices well for sandwiches the day after.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 small onion, peeled and finely chopped (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n80ml beef stock (1\/3 cup)\u003C\/div\u003E\n150g bread cubes (about 1\/4 inch) toasted (2 1\/2 cups)\u003C\/div\u003E\n1 1\/2 pound minced beef (ground beef)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp each onion, and garlic powder\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp pepper\u003C\/div\u003E\n1\/4 tsp dried thyme, rubbed\u003C\/div\u003E\n180g grated strong cheddar cheese (1 1\/2 cups) divided\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ETo glaze:\u003C\/b\u003E\u003C\/div\u003E\n60g tomato ketchup (1\/4 cup)\u003C\/div\u003E\n1 TBS Maple syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-6m-uc9CFLU0\/WiQd7thDYsI\/AAAAAAABe4k\/1ar30Dbya_03Q7OyfCJlr_tOuqNJGVYxgCLcBGAs\/s1600\/DSCN5376.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1568\" data-original-width=\"1600\" height=\"626\" src=\"https:\/\/3.bp.blogspot.com\/-6m-uc9CFLU0\/WiQd7thDYsI\/AAAAAAABe4k\/1ar30Dbya_03Q7OyfCJlr_tOuqNJGVYxgCLcBGAs\/w640-h626\/DSCN5376.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Place the onion in a \nsmall saucepan with the stock. Simmer for about 5 minutes.\u0026nbsp; Remove from \nthe heat and stir in the bread cubes.\u0026nbsp; Set aside to infuse.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EMix\n the meat together with the egg, onion and garlic powders, salt,\u0026nbsp; pepper\n and thyme.\u0026nbsp; Pat out into a 14 inch by 8 inch rectangle on a piece of \ncling film.\u0026nbsp; Cover with the bread crumb mixture.\u0026nbsp; Sprinkle evenly with \n120g of the cheese (1 cup).\u0026nbsp; Starting from a short end, roll up \ntightly.\u0026nbsp; Place seamside down into an 8 1\/2 by 4\u0026nbsp; 1\/2 by 2 1\/2 inch loaf\n dish.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake uncovered, for 55 minutes.\u0026nbsp; Whisk together the maple syrup \nand the ketchup.\u0026nbsp; Brush over top, then sprinkle with the remaining \ncheese. Return to the oven and bake for a further 10 to 15 minutes, \nuntil glazed and the cheese has melted.\u0026nbsp; Let stand for a few minutes \nbefore cutting into slices to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-9GW0PDCVFWE\/WiQeAZ6jz3I\/AAAAAAABe4o\/7PTiwiGbZhgmILtNqyzmP78eF_yJwsn0ACLcBGAs\/s1600\/DSCN5377.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Stuffed Meatloaf\" border=\"0\" data-original-height=\"1333\" data-original-width=\"1600\" height=\"531\" src=\"https:\/\/4.bp.blogspot.com\/-9GW0PDCVFWE\/WiQeAZ6jz3I\/AAAAAAABe4o\/7PTiwiGbZhgmILtNqyzmP78eF_yJwsn0ACLcBGAs\/w640-h531\/DSCN5377.JPG\" title=\"Stuffed Meatloaf\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love comfort food meals like this.\u0026nbsp; I served it with scalloped potatoes and mixed vegetables, but mash would go equally as well, or yes . . .\u0026nbsp; mac and cheese.\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again! \n\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5337586917956141218\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/12\/stuffed-meatloaf.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5337586917956141218"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5337586917956141218"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/12\/stuffed-meatloaf.html","title":"Stuffed Meatloaf"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-u9p7srbVouI\/WiQeENWtY1I\/AAAAAAABe4s\/nH2aHClzCuYT_xkSBbRCxakn2b_V3GPiwCLcBGAs\/s72-w640-h562-c\/cover%2BMeatloaf.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2826694695978053285"},"published":{"$t":"2017-11-20T04:00:00.001+00:00"},"updated":{"$t":"2022-05-06T12:30:13.563+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"}],"title":{"type":"text","$t":"Scalloped Macaroni"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-wEGeOgbIVQs\/WhGhOHS3t2I\/AAAAAAABcpo\/CdUon0udAO0rb_OIRiYEALxZX0HK5coPgCLcBGAs\/s1600\/unnamed-32.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"607\" data-original-width=\"639\" height=\"605\" src=\"https:\/\/4.bp.blogspot.com\/-wEGeOgbIVQs\/WhGhOHS3t2I\/AAAAAAABcpo\/CdUon0udAO0rb_OIRiYEALxZX0HK5coPgCLcBGAs\/w640-h605\/unnamed-32.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nToday I tortured my pasta hating husband with some comfort food from my \nchildhood, which rang all my bells, but left him feeling rather off key!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;haha  He says he hates pasta, but he always eats it when I make it.  I\n think it's because he knows it's cheap . . . and that part of him that \ngrew up during the War and during rationing, likes a good bargain!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-GP7UQZwbhQI\/WhGhMQXH4fI\/AAAAAAABcpQ\/lE1Isg3Uau4PRqmEmqGrP-xfTrQ9GYf5wCLcBGAs\/s1600\/unnamed-24.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"600\" data-original-width=\"639\" height=\"600\" src=\"https:\/\/4.bp.blogspot.com\/-GP7UQZwbhQI\/WhGhMQXH4fI\/AAAAAAABcpQ\/lE1Isg3Uau4PRqmEmqGrP-xfTrQ9GYf5wCLcBGAs\/w640-h600\/unnamed-24.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\nThis might not be everyone's cup of tea, but it is mine.  I love \nmacaroni.  I love tomatoes.  I love cheese.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;Put the three together and \nyou have my idea of heavenly bliss. I could eat this until it comes out my ears.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-v4jjBYczdtU\/WhGhMNfZq-I\/AAAAAAABcpM\/G91SUDrAZt8GqseWVxlGmUwsPXXhurnTQCLcBGAs\/s1600\/unnamed-25.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"491\" data-original-width=\"551\" height=\"570\" src=\"https:\/\/4.bp.blogspot.com\/-v4jjBYczdtU\/WhGhMNfZq-I\/AAAAAAABcpM\/G91SUDrAZt8GqseWVxlGmUwsPXXhurnTQCLcBGAs\/w640-h570\/unnamed-25.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a great meal to throw together to feed your hungry family on a \nweeknight when you know you aren't going to have a lot of time . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAlso for when it's getting close to payday and you are wanting those hard \nearned pesos to stretch that little bit further.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ivw9v3QASpw\/WhGhMBFONWI\/AAAAAAABcpI\/G4bjhpQQ6jUvdgty9ZiY2Q_2nlKkQGweACLcBGAs\/s1600\/unnamed-26.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"590\" data-original-width=\"640\" height=\"589\" src=\"https:\/\/4.bp.blogspot.com\/-ivw9v3QASpw\/WhGhMBFONWI\/AAAAAAABcpI\/G4bjhpQQ6jUvdgty9ZiY2Q_2nlKkQGweACLcBGAs\/w640-h589\/unnamed-26.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always pick up blocks of cheese when it's on special at the shops and \nkeep it in my freezer until I need it.  It is perfectly find for cooking\n with and to be honest that's  how most of the cheese in this house gets\n used.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;Oh we will have the odd piece, every now and then, just with some crackers, and maybe some fruit.\u0026nbsp; But, truth be told, most of the time\u0026nbsp; . . . it's used in cooking.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-atnN3m-ejtU\/WhGhNCNCoFI\/AAAAAAABcpY\/o1Pzd-VBESQf97yPkdugX4GwM0mxAAKsQCLcBGAs\/s1600\/unnamed-28.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"577\" data-original-width=\"639\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-atnN3m-ejtU\/WhGhNCNCoFI\/AAAAAAABcpY\/o1Pzd-VBESQf97yPkdugX4GwM0mxAAKsQCLcBGAs\/w640-h576\/unnamed-28.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always pick up tins of tomatoes when they are on special as well.  We \nlove our tinned tomatoes in this house.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;If you've got a tin of tomatoes\n in the cupboard, you've got the makings of a tasty meal.  That's my \nopinion at any rate!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Iad84DalY6g\/WhGhNQODomI\/AAAAAAABcpc\/wc9A0BXV8wsVJLzqRjYld7R-qddWKUCXQCLcBGAs\/s1600\/unnamed-29.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"455\" data-original-width=\"510\" height=\"570\" src=\"https:\/\/1.bp.blogspot.com\/-Iad84DalY6g\/WhGhNQODomI\/AAAAAAABcpc\/wc9A0BXV8wsVJLzqRjYld7R-qddWKUCXQCLcBGAs\/w640-h570\/unnamed-29.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe also always have milk.\u0026nbsp; I keep a large jug of fresh milk in the refrigerator, and I have several cartons of long life milk in the cupboard.  Of course you could make this \nreally decadent and use half cream and half milk.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;And I have done that \nfrom time to time and it is \u003Cspan style=\"font-style: italic;\"\u003Erather\u003C\/span\u003E good, if I don't say so myself . . . but normally I just use plain old ordinary milk.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EghZ98h76bU\/WhGhOA43JSI\/AAAAAAABcpk\/kdgiy2RmhWkudt6sUjswj8xl0CvaZu25ACLcBGAs\/s1600\/unnamed-31.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"575\" data-original-width=\"640\" height=\"573\" src=\"https:\/\/1.bp.blogspot.com\/-EghZ98h76bU\/WhGhOA43JSI\/AAAAAAABcpk\/kdgiy2RmhWkudt6sUjswj8xl0CvaZu25ACLcBGAs\/w640-h573\/unnamed-31.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\nThis is the kind of comfort food that your mom or gran might have \ncooked.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;You could brown off some lean minced beef and add it along with\n some onions, but it's not really necessary because . . . this tastes pretty fabulous just the way it is.  Who says simple has to be boring??\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-wEGeOgbIVQs\/WhGhOHS3t2I\/AAAAAAABcpo\/CdUon0udAO0rb_OIRiYEALxZX0HK5coPgCLcBGAs\/s1600\/unnamed-32.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"607\" data-original-width=\"639\" height=\"605\" src=\"https:\/\/4.bp.blogspot.com\/-wEGeOgbIVQs\/WhGhOHS3t2I\/AAAAAAABcpo\/CdUon0udAO0rb_OIRiYEALxZX0HK5coPgCLcBGAs\/w640-h605\/unnamed-32.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u003Cb\u003E*Scalloped Macaroni*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/scalloped-macaroni\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis may be simple and plain, but don't let that fool you.\u0026nbsp; Sometimes the simplest things are the most delicious of all.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E225g uncooked macaroni (1\/2 pound, 2 cups)\u003Cbr \/\u003E240g grated strong cheddar cheese (2 cups)\u003Cbr \/\u003E1 400g tin of chopped tomatoes in tomato juice (2 cups)\u003Cbr \/\u003E160ml scalded milk (2\/3 cup approx.\u0026nbsp; To scald milk, put into a beaker and\u003Cbr \/\u003Eheat on high in the microwave for 1 minute, or heat in a small saucepan until bubbles appear\u003Cbr \/\u003Earound the edges.\u0026nbsp; Don't let it boil.)\u003Cbr \/\u003Ea handful of\u0026nbsp; coarse breadcrumbs or cracker crumbs\u003Cbr \/\u003E1 TBS melted butter\u003Cbr \/\u003Esalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/gas mark 4.\u0026nbsp; Butter a 1 litre casserole dish and set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ECook\n the macaroni according to the package directions in lightly salted \nwater, just to al dente.\u0026nbsp; Drain well, rinse with cold water and drain \nagain.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ELayer the macaroni, cheese and tomatoes in the prepared \ncasserole dish, as follows:\u0026nbsp; a third of the macaroni, a layer of cheese,\n half of the tomatoes, a third of the macaroni, a third of the \ncheese,the remaining tomatoes, the remaining macaroni and ending with \nthe remaining cheese.\u0026nbsp; You will want to lightly season each layer of \nmacaroni, remembering that the cheese will be salty so heavy on the \npepper, and salting judiciously!\u0026nbsp; (Love that word, don't you?) \u0026nbsp; Pour \nthe scaled milk over top of the casserole, running a knife down through \nit here and there so that you make sure it goes well to the bottom. \u0026nbsp; \nMix the bread or cracker crumbs with the melted butter and sprinkle over\n the top.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned.\u0026nbsp; Serve hot.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ENote:\u0026nbsp; you can add some finely chopped raw onion with the tomatoes if you wish.\u0026nbsp; I sometimes do\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tC_xvs5NTWQ\/WhGhNk3vO7I\/AAAAAAABcpw\/U51SAhTF5wMMZOfWfdimCRt7DOfKPxRKACEwYBhgL\/s1600\/unnamed-30.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scalloped Macaroni\" border=\"0\" data-original-height=\"587\" data-original-width=\"640\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-tC_xvs5NTWQ\/WhGhNk3vO7I\/AAAAAAABcpw\/U51SAhTF5wMMZOfWfdimCRt7DOfKPxRKACEwYBhgL\/w640-h586\/unnamed-30.jpg\" title=\"Scalloped Macaroni\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese old fashioned comfort meals are the best of all I think.\u0026nbsp; They come in especially handy on busy days when you are lacking in time and inspiration.\u0026nbsp; Those old gals sure knew what they were doing! Bon Appetit!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2826694695978053285\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/scalloped-macaroni.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2826694695978053285"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2826694695978053285"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/scalloped-macaroni.html","title":"Scalloped Macaroni"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-wEGeOgbIVQs\/WhGhOHS3t2I\/AAAAAAABcpo\/CdUon0udAO0rb_OIRiYEALxZX0HK5coPgCLcBGAs\/s72-w640-h605-c\/unnamed-32.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7397422906379000208"},"published":{"$t":"2017-11-17T04:00:00.000+00:00"},"updated":{"$t":"2017-11-17T06:17:10.982+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"}],"title":{"type":"text","$t":"Steak \u0026 Stilton Hot Pot"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-2IWlNTU2xDU\/Wg1pIVEkRcI\/AAAAAAABcH0\/3a1T-bhJo2Em8N7peaMboqCebqEbC-yOQCLcBGAs\/s1600\/DSCN5085.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1483\" data-original-width=\"1600\" height=\"370\" src=\"https:\/\/2.bp.blogspot.com\/-2IWlNTU2xDU\/Wg1pIVEkRcI\/AAAAAAABcH0\/3a1T-bhJo2Em8N7peaMboqCebqEbC-yOQCLcBGAs\/s400\/DSCN5085.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe don't eat a lot of red meat in our home, but we do enjoy it once in a while.\u0026nbsp; I tend to gravitate more to the cheaper cuts, and I do this for several reasons. One is price (no surprise there) and the other is that they tend to come from the parts of the animal that have gotten the most use and which have developed the most favour!\u0026nbsp; And if you know me, you will know I am all about flavour!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-D1d_riUdWsg\/Wg1pXmHvR9I\/AAAAAAABcII\/lUZEY6-ntvINtS99wHIW9rJ1KkVdxmqgACLcBGAs\/s1600\/DSCN5087.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1398\" data-original-width=\"1600\" height=\"348\" src=\"https:\/\/4.bp.blogspot.com\/-D1d_riUdWsg\/Wg1pXmHvR9I\/AAAAAAABcII\/lUZEY6-ntvINtS99wHIW9rJ1KkVdxmqgACLcBGAs\/s400\/DSCN5087.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nRed meat tends to be a bit on the expensive side over here and I think it has probably always been so.\u0026nbsp; I can remember when I lived in Suffield, Alberta, which was a British Army Training Unit Services base.\u0026nbsp;\u0026nbsp; We were friends with quite a few Brits and were invited to a home for a dinner party one night.\u0026nbsp; They loved to entertain, and were quite entertaining people! We loved them to bits!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-aSNCWepT4kY\/Wg1plKOy9LI\/AAAAAAABcIQ\/dJywj1tCgu8w2t5Ub9-7PIm6DJpw55mVACLcBGAs\/s1600\/DSCN5088.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1407\" data-original-width=\"1600\" height=\"351\" src=\"https:\/\/1.bp.blogspot.com\/-aSNCWepT4kY\/Wg1plKOy9LI\/AAAAAAABcIQ\/dJywj1tCgu8w2t5Ub9-7PIm6DJpw55mVACLcBGAs\/s400\/DSCN5088.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOn this particular occasion the hostess served some lovely trout as a first course, and then she cooked a whole round steak for each person.\u0026nbsp; Apparently meat was very cheap in comparison to the UK and she wanted to treat everyone to a nice piece of meat.\u0026nbsp; The servings were huge to say the least and tougher than blazes!\u0026nbsp; Round steak begs to be simmered long and slow and is what they would call braising steak over here in the UK!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-OX_fVSEIVBg\/Wg1ptz7JPnI\/AAAAAAABcIY\/l6ohiFrk2okFkoc9PpmwN3h1w6qD9exQgCLcBGAs\/s1600\/DSCN5089.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"984\" data-original-width=\"1600\" height=\"245\" src=\"https:\/\/2.bp.blogspot.com\/-OX_fVSEIVBg\/Wg1ptz7JPnI\/AAAAAAABcIY\/l6ohiFrk2okFkoc9PpmwN3h1w6qD9exQgCLcBGAs\/s400\/DSCN5089.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis hot pot here today is gorgeous . . .\u0026nbsp; with a tender beef filling made with flavourful braising steak, braised with mushrooms and shallots until it is meltingly tender . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-pOb58wAG7kY\/Wg1pwnkcz6I\/AAAAAAABcIc\/8IvHxX6dZVom6QyQwzUKcaTC_7lmVrFWACLcBGAs\/s1600\/DSCN5090.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1572\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-pOb58wAG7kY\/Wg1pwnkcz6I\/AAAAAAABcIc\/8IvHxX6dZVom6QyQwzUKcaTC_7lmVrFWACLcBGAs\/s400\/DSCN5090.JPG\" width=\"392\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA goodly bit of stilton cheese gets stirred into the juices and then it gets spooned into either individual casseroles or one large one and then covered with a thatch of mashed potatoes prior to baking until it is golden brown and bubbly.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-BByKaZuyQD4\/Wg1p-W5HB0I\/AAAAAAABcIo\/EIgGo8LfRWoUMFq-kwuPbNhCUTaC5_MXwCLcBGAs\/s1600\/DSCN5092.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1458\" data-original-width=\"1600\" height=\"363\" src=\"https:\/\/3.bp.blogspot.com\/-BByKaZuyQD4\/Wg1p-W5HB0I\/AAAAAAABcIo\/EIgGo8LfRWoUMFq-kwuPbNhCUTaC5_MXwCLcBGAs\/s400\/DSCN5092.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\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*Steak \u0026amp; Stilton Hot Pot*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/steak-stilton-hot-pot\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nTender\n delicious stewed beef beneath a thatch of potato.\u0026nbsp; This is a real \nfamily pleaser. Plan ahead as you need to marinate the meat overnight.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the mash:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/4 pound of mashing potatoes, peeled and cut into chunks\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n60ml whole milk, warmed (1\/4 cup)\u003Cbr \/\u003E\nsalt and pepper\u003Cbr \/\u003E\nfreshly grated nutmeg\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the steak filling:\u003C\/b\u003E\u003C\/div\u003E\n1 KG stewing steak (2.2 pounds)\u003C\/div\u003E\n2 cloves garlic, peeled and crushed\u003C\/div\u003E\n1\/2 tsp thyme leaves\u003C\/div\u003E\n1\/2 tsp coarse black pepper\u003C\/div\u003E\n400ml of pale ale\u0026nbsp; (1 3\/4 cup)\u003C\/div\u003E\n2 TBS plain flour, seasoned with salt and pepper\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n100g chestnut mushrooms, sliced (1 1\/2 cups)\u003C\/div\u003E\n8 shallots, peeled and sliced\u003C\/div\u003E\n500ml beef stock (2 1\/4 cups)\u003C\/div\u003E\n75g crumbled stilton (2\/3 cup)\u003Cbr \/\u003E\n\u003Cdiv\u003E\nYou will also need a few TBS of grated cheese to top the potatoes (optional)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-QgVheDaa0gk\/Wg1p7fttIUI\/AAAAAAABcI0\/wL3iWrsmHN0wp_pkLkIb8gMtfqGWMxSogCEwYBhgL\/s1600\/DSCN5091.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1494\" data-original-width=\"1600\" height=\"372\" src=\"https:\/\/4.bp.blogspot.com\/-QgVheDaa0gk\/Wg1p7fttIUI\/AAAAAAABcI0\/wL3iWrsmHN0wp_pkLkIb8gMtfqGWMxSogCEwYBhgL\/s400\/DSCN5091.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nCut\n the beef into cubes and place into a non-reactive bowl along with the \ngarlic, thyme leaves, and black pepper. Pour the ale over top and toss to mix. Cover tightly and place in the \nrefrigerator over night to marinate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe next day remove the meat from the marinade and pat dry.\u0026nbsp; Dredge with the seasoned flour.\u0026nbsp; Strain the marinade and reserve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the oil and butter in a large flameproof casserole.\u0026nbsp; Brown the beef in \nbatches, removing it with a slotted spoon to a bowl, as it browns.\u0026nbsp; \nRepeat until all the beef has browned.\u0026nbsp; Add the shalots and mushrooms to\n the pan and\u0026nbsp; saute for 5 minutes or so until beginning to soften. \nReturn the beef to the pan along with the reserved marinade and the \nstock.\u0026nbsp; Bring to the boil, then reduce and simmer over low heat for \nabout 1 1\/2 hours, until the meat is very tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nAbout\n 45 minutes before the meat is done make the mash for the topping. Place\n the potatoes in a pot of lightly salted water to cover.\u0026nbsp; Bring\n to the boil, then simmer for 10 to 15 minutes until tender.\u0026nbsp; Drain and \nmash well.\u0026nbsp; Stir in the butter and warm milk.\u0026nbsp; Season to taste with \nsalt, pepper and freshly grated nutmeg.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 190*C\/375*F gas mark 5.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nDivide\n the meat between six individual casserole dishes, or place into one \nlarge shallow casserole dish.\u0026nbsp; Strain off and discard half of the liquid\n in the pan.\u0026nbsp; Crumble the stilton into the remaining pan juices and then\n divide them equally amongst the casserole dishe(s), spooning\u0026nbsp; them over\n the meat. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPipe the mashed potato on top decoratively or \nspread it over top and rough with the tines of a fork.\u0026nbsp; If you are doing\n individual casseroles, place them on a baking tray.\u0026nbsp; Pop into the \npreheated oven in any case and bake for 35 minutes until the potatoes \nare starting to turn golden brown and the filling is bubbling.\u0026nbsp; Sprinkle\n a few TBS of cheese over top if desired and return to the oven to melt.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLet stand a few minutes before serving. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-2vampR-nEtg\/Wg1pOYh4YPI\/AAAAAAABcIE\/JsXkMMPEaqED5NBO0CKjZXiJu7L1GyjMwCLcBGAs\/s1600\/DSCN5086.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1443\" data-original-width=\"1600\" height=\"360\" src=\"https:\/\/3.bp.blogspot.com\/-2vampR-nEtg\/Wg1pOYh4YPI\/AAAAAAABcIE\/JsXkMMPEaqED5NBO0CKjZXiJu7L1GyjMwCLcBGAs\/s400\/DSCN5086.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI served this with some steamed broccoli and sweet corn, but a salad would also go very nice!\u0026nbsp; I don't mind me saying this is supremely delicious.\u0026nbsp; Note, the stilton I used was not blue stilton, but regular stilton!\u0026nbsp; Bon appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7397422906379000208\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/steak-stilton-hot-pot.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7397422906379000208"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7397422906379000208"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/steak-stilton-hot-pot.html","title":"Steak \u0026 Stilton Hot Pot"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-2IWlNTU2xDU\/Wg1pIVEkRcI\/AAAAAAABcH0\/3a1T-bhJo2Em8N7peaMboqCebqEbC-yOQCLcBGAs\/s72-c\/DSCN5085.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-960732132019170808"},"published":{"$t":"2017-11-16T04:00:00.000+00:00"},"updated":{"$t":"2017-11-16T04:00:22.266+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Ham, Leek \u0026 Potato Gratin"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ljnmcYdEP9A\/WgmZt8IG2jI\/AAAAAAABbkA\/GuJwQM3xDnQ6BGU5fWZ_72lnefZ74yniwCLcBGAs\/s1600\/Cover%2BHam%252C%2BLeek%2Band%2BPotato%2BGratin.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1301\" data-original-width=\"1600\" height=\"325\" src=\"https:\/\/4.bp.blogspot.com\/-ljnmcYdEP9A\/WgmZt8IG2jI\/AAAAAAABbkA\/GuJwQM3xDnQ6BGU5fWZ_72lnefZ74yniwCLcBGAs\/s400\/Cover%2BHam%252C%2BLeek%2Band%2BPotato%2BGratin.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a really simple and yet\u0026nbsp; delicious bake which makes great use of any leftover ham and potatoes you might have that you want to use up. I don't always have leftover ham, and in that case I simply buy some slice ham, or a chunk of ham that I will shred and use in its place \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-J0xvmukSHV0\/WgmZxlSzmgI\/AAAAAAABbkE\/dOx9hG2eT8Y0Tnv6ArtRmfpM-f1TbPh5wCLcBGAs\/s1600\/DSCN5015.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1372\" data-original-width=\"1600\" height=\"342\" src=\"https:\/\/1.bp.blogspot.com\/-J0xvmukSHV0\/WgmZxlSzmgI\/AAAAAAABbkE\/dOx9hG2eT8Y0Tnv6ArtRmfpM-f1TbPh5wCLcBGAs\/s400\/DSCN5015.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI always have leftover potatoes however. They are a favourite vegetable in this house and so when I am cooking them, I will usually cook extra as they come in very handy for dishes like this, or simply for fried potatoes.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Mfm4fzrCJds\/WgmZx2r8dxI\/AAAAAAABbkI\/ONYACqU3-gkl2E0f69GZZ-yg0UPEJN1_gCLcBGAs\/s1600\/DSCN5016.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1600\" height=\"360\" src=\"https:\/\/2.bp.blogspot.com\/-Mfm4fzrCJds\/WgmZx2r8dxI\/AAAAAAABbkI\/ONYACqU3-gkl2E0f69GZZ-yg0UPEJN1_gCLcBGAs\/s400\/DSCN5016.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you can make a cream sauce (or bechamel) or cheese sauce, then you can make this sauce.\u0026nbsp; It is made from sliced leek and some garlic . . . cooked until meltingly soft in some butter\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Zf3LGJll6vY\/WgmaSWYhISI\/AAAAAAABbkc\/J3rou6aTiv0GfNgaXE8lU1u8k6n0FkOLwCLcBGAs\/s1600\/DSCN5017.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1443\" data-original-width=\"1600\" height=\"360\" src=\"https:\/\/1.bp.blogspot.com\/-Zf3LGJll6vY\/WgmaSWYhISI\/AAAAAAABbkc\/J3rou6aTiv0GfNgaXE8lU1u8k6n0FkOLwCLcBGAs\/s400\/DSCN5017.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA bit of flour gets mixed into them to make a roux, and then you simply wisk in warm milk . . . and keep whisking until you get a smooth velvety thick sauce.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-enN0n_Ox7Ak\/WgmahKBiBfI\/AAAAAAABbko\/5Kh7THQntVU-x9xdLFmv47VX5zHthSAmQCLcBGAs\/s1600\/DSCN5018.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1394\" data-original-width=\"1600\" height=\"347\" src=\"https:\/\/4.bp.blogspot.com\/-enN0n_Ox7Ak\/WgmahKBiBfI\/AAAAAAABbko\/5Kh7THQntVU-x9xdLFmv47VX5zHthSAmQCLcBGAs\/s400\/DSCN5018.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI add a bit of mustard for flavour and some seasonings.\u0026nbsp; You don't need a lot of salt really as ham can be fairly salty, but you will want a bit to counter act the blandness of the potatoes . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-spmoUyQ2V4A\/Wgmak-sR7zI\/AAAAAAABbks\/EYxf1IbY1pwPaiHkD5J1gM2YEQiJdMIjQCLcBGAs\/s1600\/DSCN5019.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"380\" src=\"https:\/\/3.bp.blogspot.com\/-spmoUyQ2V4A\/Wgmak-sR7zI\/AAAAAAABbks\/EYxf1IbY1pwPaiHkD5J1gM2YEQiJdMIjQCLcBGAs\/s400\/DSCN5019.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou layer the shredded ham in the casserole dish and top with sliced cooked potato.\u0026nbsp; Simple . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-FHStAwit9Qk\/WgmbLvPy3KI\/AAAAAAABblE\/746aRY2Rd3cOmW6idlSZa2YxuAJfkAugACLcBGAs\/s1600\/DSCN5020.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"992\" data-original-width=\"1600\" height=\"247\" src=\"https:\/\/4.bp.blogspot.com\/-FHStAwit9Qk\/WgmbLvPy3KI\/AAAAAAABblE\/746aRY2Rd3cOmW6idlSZa2YxuAJfkAugACLcBGAs\/s400\/DSCN5020.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe sauce gets poured over the whole top.\u0026nbsp; I like to use a fork to gently lift the potatoes here and there, which enables some of the sauce to leak down into the bottom. You don't have to do this, some will make its way down there anyways,\u0026nbsp; but I always do\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-6ea6v-wD35g\/WgmbTWRAXOI\/AAAAAAABblQ\/GIr7tgpgWxIviZAiQPy68jjF5_hMmCYvACLcBGAs\/s1600\/DSCN5021.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1555\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/3.bp.blogspot.com\/-6ea6v-wD35g\/WgmbTWRAXOI\/AAAAAAABblQ\/GIr7tgpgWxIviZAiQPy68jjF5_hMmCYvACLcBGAs\/s400\/DSCN5021.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFinally you scatter some buttered bread crumbs on top, not a lot, just one slice.\u0026nbsp; You can remove the crusts or not as you wish. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hQBGyX1w5ag\/WgmbMh2eStI\/AAAAAAABblM\/Le4sMhPuQVg6W7YkKz0343UClkMzO453wCLcBGAs\/s1600\/DSCN5024.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1554\" data-original-width=\"1600\" height=\"387\" src=\"https:\/\/1.bp.blogspot.com\/-hQBGyX1w5ag\/WgmbMh2eStI\/AAAAAAABblM\/Le4sMhPuQVg6W7YkKz0343UClkMzO453wCLcBGAs\/s400\/DSCN5024.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA smattering of cheese gets sprinkled on top of them . . . I like a combination of strong cheddar and gruyere (Swiss).\u0026nbsp; Its a great combination.\u0026nbsp; After that you bake in the oven until the sauce is bubbling up and the whole thing is golden brown and a bit crispy on top.\u0026nbsp; Comfort food indeed.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-krmNdQSL8zc\/Wgmb16c5x3I\/AAAAAAABblk\/yvdFAVo2teYWFGD3wneDMeMinfql_UjjgCLcBGAs\/s1600\/DSCN5025.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1560\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/3.bp.blogspot.com\/-krmNdQSL8zc\/Wgmb16c5x3I\/AAAAAAABblk\/yvdFAVo2teYWFGD3wneDMeMinfql_UjjgCLcBGAs\/s400\/DSCN5025.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\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*Ham, Leek and Potato Gratin*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ham-leek-and-potato-gratin\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nA tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks..\u0026nbsp; Its delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n340g cooked ham, shredded (Can use leftover roast ham,\u003C\/div\u003E\nboiled ham, cooked ham hocks, etc.) (2 cups)\u003C\/div\u003E\n4 large potatoes, boiled until tender, cooled, peeled and then sliced\u003C\/div\u003E\n1 large leek, trimmed, washed and thinly sliced\u003C\/div\u003E\n\u003Cdiv\u003E\n1 small clove, garlic peeled and minced\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n480ml whole milk (2 cups), gently heated\u003C\/div\u003E\n1 tsp Dijon mustard\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1 slice of buttered bread made into crumbs\u003C\/div\u003E\n\u003Cdiv\u003E\n4 TBS grated cheese (I like a mix of cheddar and gruyere)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EGVbGc7Q44w\/Wgmb7foGAxI\/AAAAAAABbls\/d4ZMg56O2bsMM3yo77qT6ef9Ca0GfaQ6wCLcBGAs\/s1600\/DSCN5026.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1399\" data-original-width=\"1600\" height=\"348\" src=\"https:\/\/3.bp.blogspot.com\/-EGVbGc7Q44w\/Wgmb7foGAxI\/AAAAAAABbls\/d4ZMg56O2bsMM3yo77qT6ef9Ca0GfaQ6wCLcBGAs\/s400\/DSCN5026.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMelt\n the butter in a saucepan.\u0026nbsp; Add the leek and cook, stirring frequently \nover medium heat, until totally softened.\u0026nbsp; Whisk in the flour to make a \nroux.\u0026nbsp; Slowly whisk in the warm milk, whisking contantly until the \nmixture bubbles and thickens.\u0026nbsp; Whisk in the mustard and cook for a few \nminutes.\u0026nbsp; Season to taste with salt and pepper, remembering that the ham\n will be salty.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 190*C\/375*F\/ gas mark \n5.\u0026nbsp; Butter a shallow gratin dish.\u0026nbsp; Spread the ham out in the bottom of \nthe dish. Top with the sliced potatoes and pour the\u0026nbsp; sauce over the \npotatoes, Take a fork and kind of lift the potatoes a bit here and there\n to let the sauce run down into the bottom of the dish.\u0026nbsp; Sprinkle with \nthe buttered bread crumbs and the cheese.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven for 35 to 40 minutes, until golden brown and bubbling.\u0026nbsp; Serve hot.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-bbr81qdS17I\/Wgmb_4fPl5I\/AAAAAAABblw\/zEVxxqNQZ0c9jbGnz_ou4-beIG0pCnV_ACLcBGAs\/s1600\/DSCN5027.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1436\" data-original-width=\"1600\" height=\"358\" src=\"https:\/\/4.bp.blogspot.com\/-bbr81qdS17I\/Wgmb_4fPl5I\/AAAAAAABblw\/zEVxxqNQZ0c9jbGnz_ou4-beIG0pCnV_ACLcBGAs\/s400\/DSCN5027.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a great way of using up any leftover bits of ham you might have after the holidays, and truth be told I sometimes buy a small chunks of ham just to make it.\u0026nbsp; I like to serve it with steamed green beans and a salad on the side, and for Todd some crusty bread. It always goes down a real treat!\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/960732132019170808\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/ham-leek-potato-gratin.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/960732132019170808"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/960732132019170808"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/ham-leek-potato-gratin.html","title":"Ham, Leek \u0026 Potato Gratin"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-ljnmcYdEP9A\/WgmZt8IG2jI\/AAAAAAABbkA\/GuJwQM3xDnQ6BGU5fWZ_72lnefZ74yniwCLcBGAs\/s72-c\/Cover%2BHam%252C%2BLeek%2Band%2BPotato%2BGratin.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8940037405996846306"},"published":{"$t":"2017-11-03T04:00:00.000+00:00"},"updated":{"$t":"2017-11-03T04:00:04.111+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"}],"title":{"type":"text","$t":"Gourmet Mac \u0026 Cheese"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-NQSRVbaVZgI\/WfsxOa0mrfI\/AAAAAAABZwg\/O9acFyBPYFY5-NKv_68AjoqO3o1yFIttgCLcBGAs\/s1600\/unnamed-21.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"597\" data-original-width=\"640\" height=\"372\" src=\"https:\/\/3.bp.blogspot.com\/-NQSRVbaVZgI\/WfsxOa0mrfI\/AAAAAAABZwg\/O9acFyBPYFY5-NKv_68AjoqO3o1yFIttgCLcBGAs\/s400\/unnamed-21.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can't say that I recall my mother ever making mac \u0026amp; cheese from scratch when I was growing up.\u0026nbsp; I don't think it was something that my father would have enjoyed and my mother cooked to please him for the most part.\u0026nbsp; He was the main bread winner for the family and he didn't like anything too much out of the ordinary.\u0026nbsp; In fact for a very long time the only seasonings he wanted my mother to use were salt and black pepper.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-tDUB8IOEuaM\/WfsxOibsm9I\/AAAAAAABZwk\/qRltzH7b7Xc79xCA9vH9_M3onl6C3k7jQCLcBGAs\/s1600\/unnamed-22.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"639\" data-original-width=\"640\" height=\"398\" src=\"https:\/\/4.bp.blogspot.com\/-tDUB8IOEuaM\/WfsxOibsm9I\/AAAAAAABZwk\/qRltzH7b7Xc79xCA9vH9_M3onl6C3k7jQCLcBGAs\/s400\/unnamed-22.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOccasionally she would treat us to a box of Kraft Mac \u0026amp; Cheese and we were pretty happy about that. When I was going to University with my first husband Kraft Mac \u0026amp; Cheese got us through a whole year.\u0026nbsp; I remember at the time, you could buy 10 boxes for $1.\u0026nbsp; That's a lot of Mac \u0026amp; Cheese!\u0026nbsp; We didn't mind.\u0026nbsp; We were young, poor,\u0026nbsp; and had other priorities.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ya3hvvW-21w\/WfsxOBv38dI\/AAAAAAABZwc\/3qz3_R7OJqYUs7QaPGjFhwiT2Wha_ysvwCLcBGAs\/s1600\/unnamed-23.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"602\" data-original-width=\"640\" height=\"376\" src=\"https:\/\/3.bp.blogspot.com\/-ya3hvvW-21w\/WfsxOBv38dI\/AAAAAAABZwc\/3qz3_R7OJqYUs7QaPGjFhwiT2Wha_ysvwCLcBGAs\/s400\/unnamed-23.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA dish such as this Mac \u0026amp; Cheese I am showing you here today would have been a real luxury. (Its still a real luxury!)\u0026nbsp; Both in calories and cheeses . . . and this uses not one but\u0026nbsp; four kinds of delicious cheese!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-Uev70ZS5OA0\/WfsxOxmJa2I\/AAAAAAABZwo\/C_iaDzDJ6uY585js_LLQt0uuwGCkZPk8ACLcBGAs\/s1600\/unnamed-24.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"621\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-Uev70ZS5OA0\/WfsxOxmJa2I\/AAAAAAABZwo\/C_iaDzDJ6uY585js_LLQt0uuwGCkZPk8ACLcBGAs\/s400\/unnamed-24.jpg\" width=\"387\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA nutty Comte, a sharp strong cheddar, some rich tallegio and salty parmesan.\u0026nbsp; This is the Queen of Mac \u0026amp; Cheese dishes!\u0026nbsp; Simple ingredients put together beautifully.\u0026nbsp; This is nothing less than spectacular!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-DtzB8oADDeA\/WfsxPJFy6BI\/AAAAAAABZws\/WreKOUNX8SIXUqZ9GtQhkvfa9vOr98t1ACLcBGAs\/s1600\/unnamed-25.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"484\" data-original-width=\"551\" height=\"351\" src=\"https:\/\/4.bp.blogspot.com\/-DtzB8oADDeA\/WfsxPJFy6BI\/AAAAAAABZws\/WreKOUNX8SIXUqZ9GtQhkvfa9vOr98t1ACLcBGAs\/s400\/unnamed-25.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\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*Gourmet Mac \u0026amp; Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gourmet-mac-cheese\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA truly creamy and rich version of macaroni and cheese with three delicious cheeses and a crunchy topping.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nfine sea salt\u003C\/div\u003E\n8 ounces of maccheroni pasta (macaroni or some other tublar pasta) (1\/2 pound)\u003C\/div\u003E\n2 TBS unsalted butter\u003C\/div\u003E\na handful of crushed buttered Italian crackers, I used whole wheat (Similar to Saltine crackers)\u003C\/div\u003E\n90g of finely grated Parmesan cheese (1\/2 cup)\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n450ml of whole milk (about 2 cups ), gently warmed\u003C\/div\u003E\n90g grated strong cheddar cheese (3\/4 cup)\u003C\/div\u003E\n90g grated Comte cheese (3\/4 cup)\u003C\/div\u003E\n90g grated taleggio cheese (3\/4 cup)\u003C\/div\u003E\nfreshly ground black pepper to taste\u003Cbr \/\u003Epinch of ground nutmeg\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--4Onjn-yEEk\/WfsxPuEpWrI\/AAAAAAABZww\/vbS_j2uP1N02fEnfxxl_CJahCZiY0xMuQCLcBGAs\/s1600\/unnamed-26.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"612\" data-original-width=\"640\" height=\"382\" src=\"https:\/\/1.bp.blogspot.com\/--4Onjn-yEEk\/WfsxPuEpWrI\/AAAAAAABZww\/vbS_j2uP1N02fEnfxxl_CJahCZiY0xMuQCLcBGAs\/s400\/unnamed-26.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nCook the pasta to al dente according to the package directions\n in lightly salted water.\u0026nbsp; Drain well, rinse in cold water, and drain \nagain.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EMelt\u0026nbsp; the butter in a large saucepan.\u0026nbsp;\u0026nbsp; \nWhisk in the flour in and allow to cook over low heat for about a \nminute.\u0026nbsp; Slowly whisk in the warm milk.\u0026nbsp; Cook and wisk until the sauce \ncoats the back of a spoon and thickens.\u0026nbsp; Stir in the cheddar cheese and \nall but 3 TBS each of the Comte and taleggio cheeses.\u0026nbsp;\u0026nbsp; Whisk and stir \nuntil all of the cheeses have melted and the sauce is smooth.\u0026nbsp; Season to\n taste with salt, pepper and a pinch of freshly grated nutmeg.\u0026nbsp;\u0026nbsp;\u0026nbsp; Remove\n the pan from the heat and fold in the cooked pasta.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a shallow 1 litre baking \ndish.\u0026nbsp; Pour in the pasta and cheese sauce.\u0026nbsp;\u0026nbsp; Mix together the remaining \ncheeses along with the Parmesan cheese and sprinkle over top\u0026nbsp; Sprinkle \nthe crumbled crackers over top.\u0026nbsp; Bake in the heated oven for 30 minutes,\n until golden brown and bubbly.\u0026nbsp; Allow to stand for 10 minutes before \nserving.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3hjuHQTOBzA\/WfsxPjw0z8I\/AAAAAAABZw0\/0I3kvmm1c6EZmKFVxqwIoMnE7_2p1zLSQCLcBGAs\/s1600\/unnamed-27.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"609\" data-original-width=\"640\" height=\"380\" src=\"https:\/\/2.bp.blogspot.com\/-3hjuHQTOBzA\/WfsxPjw0z8I\/AAAAAAABZw0\/0I3kvmm1c6EZmKFVxqwIoMnE7_2p1zLSQCLcBGAs\/s400\/unnamed-27.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou really need to do yourself a favourite and try this Mac \u0026amp; Cheese.\u0026nbsp; I would serve this to company! And they would want seconds, so really\u0026nbsp; . . . . I'd have to double the dish I think!\u0026nbsp; If you are looking for something extraordinary to feed the family this weekend, look no further.\u0026nbsp; This is IT!!\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8940037405996846306\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/gourmet-mac-cheese.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8940037405996846306"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8940037405996846306"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/11\/gourmet-mac-cheese.html","title":"Gourmet Mac \u0026 Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-NQSRVbaVZgI\/WfsxOa0mrfI\/AAAAAAABZwg\/O9acFyBPYFY5-NKv_68AjoqO3o1yFIttgCLcBGAs\/s72-c\/unnamed-21.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4347301024311748487"},"published":{"$t":"2017-06-13T04:00:00.000+01:00"},"updated":{"$t":"2017-06-13T04:00:21.999+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cirio"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Mother's Creamy Tomato Soup"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-vRM9djxeSvo\/WTwEinZngYI\/AAAAAAABAxk\/biFlySNJjxIYgzDDo20U5ZeloA5ffvV8QCLcB\/s1600\/DSCN2374.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1466\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/4.bp.blogspot.com\/-vRM9djxeSvo\/WTwEinZngYI\/AAAAAAABAxk\/biFlySNJjxIYgzDDo20U5ZeloA5ffvV8QCLcB\/s640\/DSCN2374.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe are almost into the too hot for soup days, but this past weekend was kind of chilly I thought . . .\u0026nbsp; rainy, windy and with a bit of a cold wind.\u0026nbsp; It was soup weather and I thought I would take advantage of that by making a lovely pot of one of my favourite soups.\u0026nbsp; Mother's Creamy Tomato Soup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-V9-gunVHR5Q\/WTwEh_eqqzI\/AAAAAAABAxg\/-e8jVHxmdzUzP245Q0m4l8H5mrIH5oNPQCLcB\/s1600\/DSCN2375.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1537\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-V9-gunVHR5Q\/WTwEh_eqqzI\/AAAAAAABAxg\/-e8jVHxmdzUzP245Q0m4l8H5mrIH5oNPQCLcB\/s640\/DSCN2375.JPG\" width=\"614\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nNote, this is not my mother's homemade tomato soup recipe but rather a tomato soup recipe which I made on occasion when I worked as a chef at the Manor for the family.\u0026nbsp; Its a bit more involved than normal tomato soups, and you do use a few utensils to make it, but it is well worth the effort as the end result is a thick and creamy soup with beautiful rich tomato flavour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-hvGMpR7jtWU\/WTwEd2vt-YI\/AAAAAAABAxc\/uD5sgRj_xOMPXusQDSiJcj-17cswMVVsgCLcB\/s1600\/DSCN2376.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/3.bp.blogspot.com\/-hvGMpR7jtWU\/WTwEd2vt-YI\/AAAAAAABAxc\/uD5sgRj_xOMPXusQDSiJcj-17cswMVVsgCLcB\/s640\/DSCN2376.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will want to make sure you use really good tinned tomatoes for this recipe.\u0026nbsp; I use Cirio chopped tomatoes in tomato juice as you know. Widely available in all the shops, in my opinion, they are the best. \u0026nbsp; Fragrant and tasty with a beautiful rich red colour.\u0026nbsp; They are never insipid or sharp.\u0026nbsp; I think they are pretty perfect.\u0026nbsp; I also use their tomato puree (tomato paste,) and for the same reasons.\u0026nbsp; And no, I am \u003Ci\u003Enot\u003C\/i\u003E being paid to say that. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HBpb_Ka8mnc\/WTwEluCqe9I\/AAAAAAABAxo\/OIGqO5WPch0d_ia3oqsTYjB2zPG2C_p2gCLcB\/s1600\/DSCN2377.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1351\" data-original-width=\"1600\" height=\"540\" src=\"https:\/\/1.bp.blogspot.com\/-HBpb_Ka8mnc\/WTwEluCqe9I\/AAAAAAABAxo\/OIGqO5WPch0d_ia3oqsTYjB2zPG2C_p2gCLcB\/s640\/DSCN2377.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;They might cost a bit more, but it is worth it in taste.\u0026nbsp; When you are making something which is basically tomato flavoured, you want to use the best.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-FjrXeSEILLE\/WTwEn99hEUI\/AAAAAAABAxs\/o-osLWroQosaY6ykIooxrE0I77dgz92VwCLcB\/s1600\/DSCN2378.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1582\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-FjrXeSEILLE\/WTwEn99hEUI\/AAAAAAABAxs\/o-osLWroQosaY6ykIooxrE0I77dgz92VwCLcB\/s640\/DSCN2378.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nBack to the soup, this is rich and creamy . . .\u0026nbsp; thick but not overly so . . . not thin either.\u0026nbsp;\u0026nbsp; I can't believe that I had never made it for us at home before.\u0026nbsp; I had only ever made it at the manor and I knew that it tasted good because of course as the chef you do have to taste, but this weekend was the first time I had ever enjoyed a bowl of it here at home.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-ScHvX6pcHrY\/WTwEscOAdHI\/AAAAAAABAxw\/cSynaNsdRDUXAcdEMvowE8Ytod_sfYFLACLcB\/s1600\/DSCN2380.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1596\" data-original-width=\"1600\" height=\"638\" src=\"https:\/\/2.bp.blogspot.com\/-ScHvX6pcHrY\/WTwEscOAdHI\/AAAAAAABAxw\/cSynaNsdRDUXAcdEMvowE8Ytod_sfYFLACLcB\/s640\/DSCN2380.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd enjoy it we did!\u0026nbsp; With nice chunks of a fresh French baguette!\u0026nbsp; I confess . . .\u0026nbsp; I am very naughty and I always like to add a tiny knob of butter to the top of my bowl of soup and swirl it in.\u0026nbsp; Hmm . . . probably why I look the way I do, lol. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-QRlBiXc-UTI\/WTwEz0gfZZI\/AAAAAAABAx4\/YiFy8uOKb0kez-LYSmAeALW3-UDNjjP4QCLcB\/s1600\/DSCN2381.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1378\" data-original-width=\"1600\" height=\"550\" src=\"https:\/\/2.bp.blogspot.com\/-QRlBiXc-UTI\/WTwEz0gfZZI\/AAAAAAABAx4\/YiFy8uOKb0kez-LYSmAeALW3-UDNjjP4QCLcB\/s640\/DSCN2381.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Oh well . . . .\u0026nbsp; in for a penny in for a pound (s)! \u0026nbsp; The recipe is adapted from one found in a cookery magazine from a number of years back entitled, \"Comfort Food, wholesome recipes that take you back home\" great recipes from Mother's Bistro \u0026amp; Bar.\u0026nbsp; You can't get much more comforting than tomato soup can you?\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-cOGdSV6oIfM\/WTwE2kXWF_I\/AAAAAAABAx8\/vEfkzBJqBr8D2ey_CvVuEKB4Oi-sRS6rQCLcB\/s1600\/DSCN2382.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1405\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/2.bp.blogspot.com\/-cOGdSV6oIfM\/WTwE2kXWF_I\/AAAAAAABAx8\/vEfkzBJqBr8D2ey_CvVuEKB4Oi-sRS6rQCLcB\/s640\/DSCN2382.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\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*Mother's Creamy Tomato Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mother-s-creamy-tomato-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nCreamy and dreamy.\u0026nbsp; Very rich.\u0026nbsp; Perfect with a grilled cheese!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n90g plus 2 TBS butter, divided (1\/3 cup plus 2 TBS)\u003C\/div\u003E\n1 large onion, peeled and chopped (about 1 1\/2 cups)\u003C\/div\u003E\n3 ribs celery, trimmed and coarsley chopped\u003C\/div\u003E\n1\/2 bay leaf\u003C\/div\u003E\n1 small sprig fresh thyme\u003C\/div\u003E\n2 X (400g) tins of chopped tomatoes in puree undrained (1 28 ounce tin)\u003C\/div\u003E\n3 TBS tomato puree (tomato paste)\u003C\/div\u003E\n50g of plain flour (6 1\/2 TBS)\u003C\/div\u003E\n450ml single cream (2 cups half and half)\u003C\/div\u003E\n\u003Cdiv\u003E\n450ml milk (2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n150ml double cream (2\/3 cup heavy cream)\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-qp8RDFJOt24\/WTwE6yLJQ4I\/AAAAAAABAyE\/HFgGm-j-FlM1AOpuQMpPCt77U4sfn1bMwCLcB\/s1600\/DSCN2386.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1536\" data-original-width=\"1600\" height=\"614\" src=\"https:\/\/4.bp.blogspot.com\/-qp8RDFJOt24\/WTwE6yLJQ4I\/AAAAAAABAyE\/HFgGm-j-FlM1AOpuQMpPCt77U4sfn1bMwCLcB\/s640\/DSCN2386.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nMelt 1 TBS of butter in a large saucepan.\u0026nbsp; Add the onion and \ncelery.\u0026nbsp; Cover and cook on low over low heat until very soft, about 20 \nminutes.\u0026nbsp; Add the bay leaf, thyme, tinned tomatoes and tomato puree.\u0026nbsp; \nBring to a simmer and cook for a further 10 to 15 minutes.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMelt\n the remaining butter in a saucepan. Whisk in the flour.\u0026nbsp; Cook for \nseveral minutes to cook out the flour taste. It should smell a bit \nnutty. Slowly whisk in the single cream (half and half) and milk, allowing the flour \nmixture to absorb each addition before adding another.\u0026nbsp; Bring to a boil,\n then reduce to a slow simmer and cook for 15 minutes, stirring \noccasionally. Pour this into the pot with the tomatoes, whisking it in \nwell.\u0026nbsp; Whisk in the double cream.\u0026nbsp; Cook over medium heat for about 10 minutes \nlonger.\u0026nbsp; Remove the bay leaf and thyme.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPuree the \nsoup until smooth using an immersion blender, foor processor or a \nregular blender.\u0026nbsp; Strain through a mesh strainer into a clean pot.\u0026nbsp; \nDiscard any solids.\u0026nbsp; Bring the soup to a simmer.\u0026nbsp; If it seems too thick \nyou can add a bit more milk until you get it to the consistency you want\n it to be.\u0026nbsp; Season to taste with salt and pepper and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OtReA4826U4\/WTwE_P95wGI\/AAAAAAABAyI\/0JnOFqjEE44HU-3A29TB5iHCcRjq_o1IwCLcB\/s1600\/DSCN2387.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1595\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-OtReA4826U4\/WTwE_P95wGI\/AAAAAAABAyI\/0JnOFqjEE44HU-3A29TB5iHCcRjq_o1IwCLcB\/s640\/DSCN2387.JPG\" width=\"638\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis soup is really, really good.\u0026nbsp; I didn't mind that it was worth all the extra faffing about.\u0026nbsp; The end result is exceptional!\u0026nbsp; In fact, I would serve this at a rustic dinner party as a first course, in which case it would serve more people. Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4347301024311748487\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/mothers-creamy-tomato-soup.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4347301024311748487"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4347301024311748487"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/mothers-creamy-tomato-soup.html","title":"Mother's Creamy Tomato Soup"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-vRM9djxeSvo\/WTwEinZngYI\/AAAAAAABAxk\/biFlySNJjxIYgzDDo20U5ZeloA5ffvV8QCLcB\/s72-c\/DSCN2374.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7790293350509113692"},"published":{"$t":"2017-04-17T04:00:00.001+01:00"},"updated":{"$t":"2021-06-02T13:00:55.515+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Funeral Potatoes"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EVJnDcq51ns\/WPOHl9op2uI\/AAAAAAAA5VU\/U7t9el8qPkEqjxbwdbFgK5khDOKgD2l0ACLcB\/s1600\/DSCN1579.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"602\" src=\"https:\/\/2.bp.blogspot.com\/-EVJnDcq51ns\/WPOHl9op2uI\/AAAAAAAA5VU\/U7t9el8qPkEqjxbwdbFgK5khDOKgD2l0ACLcB\/w640-h602\/DSCN1579.JPG\" title=\"Funeral Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was going to make Dauphinoise Potatoes to go with our Easter ham, but then I decided to make a potato dish instead that I had not made in a very long time.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is something I used to make quite often when I lived in Canada, but have not made that often here in the UK.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-HY__HJ8gySc\/WPOGuVXiJSI\/AAAAAAAA5Uo\/cCk4NBZ7Bso-g1u0SD_7tnMQ4RuxoqpHQCEw\/s1600\/DSCN1570.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"621\" src=\"https:\/\/3.bp.blogspot.com\/-HY__HJ8gySc\/WPOGuVXiJSI\/AAAAAAAA5Uo\/cCk4NBZ7Bso-g1u0SD_7tnMQ4RuxoqpHQCEw\/w640-h621\/DSCN1570.JPG\" title=\"Funeral Potatoes\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFuneral Potatoes, so named because they are very popular at Buffet Suppers and Pot Lucks.\u0026nbsp; Normally you use frozen loose pack hash browned potatoes to make this.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou cannot find the loose pack hash browns over here, just the ones that are shaped into patties already or triangles.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-REyT4fehUIM\/WPOGzK6lQ1I\/AAAAAAAA5Us\/GXrUReflmKoOn1Tm6ohP5k-IUy3cXFYjACEw\/s1600\/DSCN1572.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-REyT4fehUIM\/WPOGzK6lQ1I\/AAAAAAAA5Us\/GXrUReflmKoOn1Tm6ohP5k-IUy3cXFYjACEw\/w635-h640\/DSCN1572.JPG\" title=\"Funeral Potatoes\" width=\"635\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nIts a recipe that makes good use of store cupboard ingredients . . .\u0026nbsp; frozen hash browns, tinned cream of chicken soup, sour cream, cheese\u0026nbsp; . . .\u0026nbsp; sauteed onion and buttered cornflake crumbs.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u0026nbsp;Everyone loves them.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-x7kSml22Rbk\/WPOG6W5jO7I\/AAAAAAAA5U0\/eCKX4CNxZtY3nwjLdKNTtb-Mcwr7HPQawCEw\/s1600\/DSCN1573.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"621\" src=\"https:\/\/1.bp.blogspot.com\/-x7kSml22Rbk\/WPOG6W5jO7I\/AAAAAAAA5U0\/eCKX4CNxZtY3nwjLdKNTtb-Mcwr7HPQawCEw\/w640-h621\/DSCN1573.JPG\" title=\"Funeral Potatoes\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOver here I have learned\u0026nbsp; to use grated cooked potatoes instead of hashbrowns, and I can tell you it tastes just as good as it does with the hashbrowns, in fact you cannot tell the difference.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;It is a bit more work however, and does take some planning, as you need to cook the potatoes well ahead of time, let them cool and then hand grated them.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-e4dbyHhkYd0\/WPOHFpX5WyI\/AAAAAAAA5U4\/xY7uIe9ZAp4zruagZhh054mSyNDqd_rQwCEw\/s1600\/DSCN1574.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-e4dbyHhkYd0\/WPOHFpX5WyI\/AAAAAAAA5U4\/xY7uIe9ZAp4zruagZhh054mSyNDqd_rQwCEw\/w611-h640\/DSCN1574.JPG\" title=\"Funeral Potatoes\" width=\"611\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is well worth the effort however because\u0026nbsp; they are always welcome everywhere I take them. They go down a real treat, and I think they make a great holiday buffet dish.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou could cut the recipe in half as well to serve it during the week or at other times when you are not feeding a lot of people.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-f_r9OGctlDo\/WPOHOQ0bxPI\/AAAAAAAA5VA\/8pHtsCVz-8ce07O5C47uzJhQybiiCZxlACEw\/s1600\/DSCN1575.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"579\" src=\"https:\/\/4.bp.blogspot.com\/-f_r9OGctlDo\/WPOHOQ0bxPI\/AAAAAAAA5VA\/8pHtsCVz-8ce07O5C47uzJhQybiiCZxlACEw\/w640-h579\/DSCN1575.JPG\" title=\"Funeral Potatoes\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe leftovers are also very tasty heated up in a lightly buttered skillet until they are golden brown\u0026nbsp; . . .\u0026nbsp; just sayin' . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI know, I'm telling on myself and now you know why I look the way I do!\u0026nbsp; Ahem!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-8-lNboSpua4\/WPOHjtcBXYI\/AAAAAAAA5VQ\/c_itXjIMDicN8cxnEsWVIFQywOVF4MXXACEw\/s1600\/DSCN1580.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"600\" src=\"https:\/\/2.bp.blogspot.com\/-8-lNboSpua4\/WPOHjtcBXYI\/AAAAAAAA5VQ\/c_itXjIMDicN8cxnEsWVIFQywOVF4MXXACEw\/w640-h600\/DSCN1580.JPG\" title=\"Funeral Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\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*Funeral Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/funeral-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA fabulous buffet dish that goes down a real treat at the holidays or for pot luck suppers!\u0026nbsp; Simple to make and delicious.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 large potatoes, unpeeled\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper\u003C\/div\u003E\n1 medium onion, peeled and finely diced\u003C\/div\u003E\n60g butter (1\/4 cup)\u003C\/div\u003E\n1 tin of cream of chicken soup\u003C\/div\u003E\n120g sour cream (1 cup)\u003C\/div\u003E\n240g of\u0026nbsp; strong cheddar cheese, grated (2 cups)\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n45g cornflakes, crushed (2 cups before crushing)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the potatoes into a pot of boiling water and cook just until fork \ntender, but still firm. Drain well and set aside to cool. (I usually do \nthis the night before and put them in the refrigerator overnight)\u0026nbsp; Peel \nand then grate them on the coarse side of a box grater into a bowl.\u0026nbsp; \nSeason lightly with salt and black pepper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven\n to 180*C\/350*F\/ gas mark 4. Melt the 60g\/1\/4 cup butter in a skillet \nand saute the onions until softened and turning golden brown.\u0026nbsp; Scoop \ninto a bowl. Whisk in the soup and the sour cream.\u0026nbsp; Stir in the cheese \nand then fold in the potatoes to combine thoroughly.\u0026nbsp; Spread into a \nlarge shallow buttered casserole.\u0026nbsp; Melt the remaining butter and stir it\n into the crushed cornflakes.\u0026nbsp; Sprinkle the buttered cornflakes over top\n of the potatoes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 30 to 35 minutes until golden brown and heated through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-iRpE9AuETkc\/WPOHYMLaF9I\/AAAAAAAA5VI\/2v2J-pBFY3c_EVWIea3zTCtMEfxjRF0lACEw\/s1600\/DSCN1578.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"627\" src=\"https:\/\/3.bp.blogspot.com\/-iRpE9AuETkc\/WPOHYMLaF9I\/AAAAAAAA5VI\/2v2J-pBFY3c_EVWIea3zTCtMEfxjRF0lACEw\/w640-h627\/DSCN1578.JPG\" title=\"Funeral Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nThis isn't something you would want to eat really often as it is rather calorific, but for the holidays and every now and then it is a real treat!\u0026nbsp; Bon Appetit!\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-REyT4fehUIM\/WPOGzK6lQ1I\/AAAAAAAA5Us\/GXrUReflmKoOn1Tm6ohP5k-IUy3cXFYjACEw\/s1600\/DSCN1572.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Funeral Potatoes\" border=\"0\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-REyT4fehUIM\/WPOGzK6lQ1I\/AAAAAAAA5Us\/GXrUReflmKoOn1Tm6ohP5k-IUy3cXFYjACEw\/w635-h640\/DSCN1572.JPG\" title=\"Funeral Potatoes\" width=\"635\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis 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@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan style=\"box-sizing: border-box; color: #ef9d87; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7790293350509113692\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/funeral-potatoes.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7790293350509113692"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7790293350509113692"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/funeral-potatoes.html","title":"Funeral Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-EVJnDcq51ns\/WPOHl9op2uI\/AAAAAAAA5VU\/U7t9el8qPkEqjxbwdbFgK5khDOKgD2l0ACLcB\/s72-w640-h602-c\/DSCN1579.JPG","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4071054363880947285"},"published":{"$t":"2017-02-15T04:00:00.001+00:00"},"updated":{"$t":"2022-07-14T12:06:48.152+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"broccoli"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Broccoli and Cheddar Chowder"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-m5Q2RtNOZh8\/WKMd3QOBnlI\/AAAAAAAAvas\/4VkDDMU9wps6QKIO7OxRc54Q4rOrCoiRwCLcB\/s1600\/unnamed-8.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-m5Q2RtNOZh8\/WKMd3QOBnlI\/AAAAAAAAvas\/4VkDDMU9wps6QKIO7OxRc54Q4rOrCoiRwCLcB\/w618-h640\/unnamed-8.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"618\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;I scored with a bag of broccoli at the grocery store today.\u0026nbsp; Marked down to next to nothing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI expect it had reached its sell-by date, but there was absolutely nothing wrong with it.\u0026nbsp; It was a brilliant green, and all the florets were intact.\u0026nbsp; I had to buy it. \u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Chpb8afGDmg\/WKMd386jiCI\/AAAAAAAAvaw\/h0HzydiptwcEOYUM4w9EDxcrZDabk_YcQCLcB\/s1600\/unnamed-9.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"576\" src=\"https:\/\/4.bp.blogspot.com\/-Chpb8afGDmg\/WKMd386jiCI\/AAAAAAAAvaw\/h0HzydiptwcEOYUM4w9EDxcrZDabk_YcQCLcB\/w640-h576\/unnamed-9.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI decided to make a delicious and warming soup\/chowder with it.\u0026nbsp;\u0026nbsp; It's \nbeen freezing cold today with a bitter wind blowing.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESoup is always welcome on a cold winter's day.\u0026nbsp; All you \nneed to make a meal of it is some nice crusty bread really.\u0026nbsp; \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-sxooKUca4Kw\/WKMd2X0h1BI\/AAAAAAAAvag\/6IojZ3MdgBQfzoAS9GX8Orh2TYTg2V76ACLcB\/s1600\/unnamed-10.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"562\" src=\"https:\/\/3.bp.blogspot.com\/-sxooKUca4Kw\/WKMd2X0h1BI\/AAAAAAAAvag\/6IojZ3MdgBQfzoAS9GX8Orh2TYTg2V76ACLcB\/w640-h562\/unnamed-10.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd usually likes his soupls pureed.\u0026nbsp; I like a bit of texture in mine, \nand so this is a bit of a combination of both our likes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;I mashed some of it with a potato masher,\n which not only thickened it a bit, but made him happy . . . and the \nchunks made me happy. \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yc-fE8hMFDA\/WKMd2v-t6nI\/AAAAAAAAvak\/Z23j5emkxyQxkFXTXFqTv7kav9MvJMu1gCLcB\/s1600\/unnamed-11.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-yc-fE8hMFDA\/WKMd2v-t6nI\/AAAAAAAAvak\/Z23j5emkxyQxkFXTXFqTv7kav9MvJMu1gCLcB\/w640-h568\/unnamed-11.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI added cheese.\u0026nbsp; Broccoli and cheese are such good bed partners.\u0026nbsp;\u0026nbsp; They \nget along quite happily.\u0026nbsp; Use a strong flavoured cheese.\u0026nbsp;\u0026nbsp; A good strong\n cheddar works very well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also added some carrot for colour and \nadditional texture.\u0026nbsp;\u0026nbsp; It's really a chowder I think . . . which is more \nthan a soup.\u0026nbsp; A chowder is a meal.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-mQN_neUAExI\/WKMd3BtBhxI\/AAAAAAAAvao\/VpI2_1M1S4kuQ7sp7X7VJDmgO3HPWh3eQCLcB\/s1600\/unnamed-12.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"589\" src=\"https:\/\/3.bp.blogspot.com\/-mQN_neUAExI\/WKMd3BtBhxI\/AAAAAAAAvao\/VpI2_1M1S4kuQ7sp7X7VJDmgO3HPWh3eQCLcB\/w640-h589\/unnamed-12.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\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*Broccoli and Cheddar Chowder*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/broccoli-and-cheddar-chowder\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA healthy and satisfyingly delicious winter chowder recipe using up bits from the vegetable bin.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS light olive oil\u003C\/div\u003E\n1 large onion, peeled and coarsely chopped\u003C\/div\u003E\n1 large carrot, peeled and coarsely chopped\u003C\/div\u003E\n1 large stalk of celery, trimmed and chopped\u003C\/div\u003E\n1 large potato, peeled and diced\u003C\/div\u003E\n1 shallot, peeled and finely chopped\u003C\/div\u003E\n1 clove of garlic, peeled and finely chopped\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n1 tsp dry mustard powder\u003C\/div\u003E\n\u003Cdiv\u003E\npinch cayenne pepper\u003C\/div\u003E\n1\/2 pound fresh broccoli, stems peeled and chopped, \u003Cbr \/\u003E\nflorets, separated and cut into bite sized pieces\u003C\/div\u003E\n\u003Cdiv\u003E\n900ml of vegetable stock (3 1\/2cups)\u003C\/div\u003E\n120g strong cheddar cheese, grated (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n(Lower fat cheese works fine)\u003C\/div\u003E\n(plus a bit extra to sprinkle on the finished soup when you serve it)\u003C\/div\u003E\n125ml of cream (1\/2 cup) (you can also use low fat evaporated milk, undiluted.\u0026nbsp; This is what I use.)\u003C\/div\u003E\nfine sea salt and black pepper to taste\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large saucepan.\u0026nbsp;\u0026nbsp; Add the onion, shallot, carrot and \ncelery.\u0026nbsp; Cook, stirring frequently, until the onion and celery have \nsoftened, without browning.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the potato and garlic. Cook, stirring \nuntil the garlic becomes fragrant.\u0026nbsp;\u0026nbsp; Add the flour, mustard and cayenne,\n stirring it in well and allowing it to cook for a couple minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Stir in the vegetable stock along with the broccoli stems.\u0026nbsp; Bring to the\n boil, then reduce to a simmer and cover.\u0026nbsp; Cook for about 10 minutes.\u0026nbsp; \nUncover and stir in the broccoli florets.\u0026nbsp; Cover and cook for a further \n10 minutes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERemove the cover and mash it a bit with a potato masher.\u0026nbsp; \nDon't mash it too much, as you want a coarse texture.\u0026nbsp; Stir in the \ncheddar and cream.\u0026nbsp;\u0026nbsp; Taste and adjust seasoning as desired with salt and\n pepper.\u0026nbsp; Ladle into heated bowls.\u0026nbsp; Top with some grated cheese and \nserve.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4071054363880947285\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/broccoli-and-cheddar-chowder.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4071054363880947285"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4071054363880947285"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/broccoli-and-cheddar-chowder.html","title":"Broccoli and Cheddar Chowder"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-m5Q2RtNOZh8\/WKMd3QOBnlI\/AAAAAAAAvas\/4VkDDMU9wps6QKIO7OxRc54Q4rOrCoiRwCLcB\/s72-w618-h640-c\/unnamed-8.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3201627498556572775"},"published":{"$t":"2017-02-11T04:00:00.000+00:00"},"updated":{"$t":"2017-02-11T06:20:30.675+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"old fashioned puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Marmalade Pudding with an Orange Infused Custard"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-pKJHYyHVghI\/WJ3NNk_0YyI\/AAAAAAAAuq0\/zzkJXgDYDjo8xihAL6HxcHdaQ7f-7B26QCLcB\/s1600\/unnamed-5.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-pKJHYyHVghI\/WJ3NNk_0YyI\/AAAAAAAAuq0\/zzkJXgDYDjo8xihAL6HxcHdaQ7f-7B26QCLcB\/s400\/unnamed-5.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is nothing my husband loves more than a steamed pudding. \u0026nbsp; He loves stodge and comfort especially in the\u0026nbsp; Winter months.\u0026nbsp; He feels the cold a lot more than I do. \u0026nbsp; I have my own layer of insulation, haha, something which he is severely lacking.\u0026nbsp; Yes, he is one of those lucky people who can more than look at tasty things and never gain an ounce.\u0026nbsp; I just have to smell them and I gain a pound.\u0026nbsp; Sadly, I do a bit more than smell . . .\u0026nbsp; but that's another story!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-161PvuObp74\/WJ3NN4V0FeI\/AAAAAAAAuq8\/OwjNFr62Sg44lb_KABsHEfOKfs2ibsrnwCLcB\/s1600\/unnamed-6.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"395\" src=\"https:\/\/2.bp.blogspot.com\/-161PvuObp74\/WJ3NN4V0FeI\/AAAAAAAAuq8\/OwjNFr62Sg44lb_KABsHEfOKfs2ibsrnwCLcB\/s400\/unnamed-6.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThere is something just so wonderfully warm  and comforting about a steamed pudding (dessert).  They are so homey, just like a warm hug from a much beloved Gran.  I don't know what it is about them . . . stodgy, yes . . . filling, yes . . . simple, yes . . . there is nothing complicated or fancy about them, but somehow they always come across really well.  They are a bit like the country cousin at a city ball . . . you can't help but really warm to them and want to spend time with them, even though there are much fancier puds to be had.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-EZ6u2O3WWpY\/WJ3NOBjsWaI\/AAAAAAAAurA\/SWs1iC_XRBc9lWmUVzD-7KseXPfIv5V-ACLcB\/s1600\/unnamed-7.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/2.bp.blogspot.com\/-EZ6u2O3WWpY\/WJ3NOBjsWaI\/AAAAAAAAurA\/SWs1iC_XRBc9lWmUVzD-7KseXPfIv5V-ACLcB\/s400\/unnamed-7.jpg\" width=\"400\" \/\u003E \u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe Toddster LOVES marmalade on his toast.  I like it too, but not quite as much as he does.  Its actually quite delicious when made into a cake or a lovely pudding such as this steamed pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-9nfcyB0DLXM\/WJ3NOl8w-lI\/AAAAAAAAurE\/b8E59E02btAYPcFhsLP6OQwE8XoPENBpwCLcB\/s1600\/unnamed-8.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/3.bp.blogspot.com\/-9nfcyB0DLXM\/WJ3NOl8w-lI\/AAAAAAAAurE\/b8E59E02btAYPcFhsLP6OQwE8XoPENBpwCLcB\/s400\/unnamed-8.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIt's very old school dinnerish really, but Todd has very fond memories of his old school dinners, and I confess to having a certain fondness to the pudding side of things myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-CBbjB4LMkjo\/WJ3NOpBTVFI\/AAAAAAAAurI\/tplXdTY4WOkcMIdVtiz5tbl3fRfI35-lwCLcB\/s1600\/unnamed-9.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/4.bp.blogspot.com\/-CBbjB4LMkjo\/WJ3NOpBTVFI\/AAAAAAAAurI\/tplXdTY4WOkcMIdVtiz5tbl3fRfI35-lwCLcB\/s400\/unnamed-9.jpg\" width=\"400\" \/\u003E \u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nServed warm, cut into wedges, and embellished with lashings of a deliciously rich custard flavoured lightly with Grand Marnier, it went down a real treat for both of us.  I cut the recipe in half and made a smaller portion as there are only two of us and it turned out beautifully.\u0026nbsp; Did you know you can buy small amounts of liqueurs like Grand Marnier at the shops?\u0026nbsp;\u0026nbsp; No need to buy a whole bottle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-LSkoHCNX0K0\/WJ3NNsfgRcI\/AAAAAAAAuq4\/E_4ZwjTLcL4KO2o7RXauw-NBB0z2ZDPdQCLcB\/s1600\/unnamed-10.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"371\" src=\"https:\/\/3.bp.blogspot.com\/-LSkoHCNX0K0\/WJ3NNsfgRcI\/AAAAAAAAuq4\/E_4ZwjTLcL4KO2o7RXauw-NBB0z2ZDPdQCLcB\/s400\/unnamed-10.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\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*Marmalade Pudding with a Grand Marnier Custard*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-marmalade-pudding-with-a-grand-marnier-custard?pli=1\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n deliciously light and moist steamed pudding filled with the tart \nflavour of Marmalade and served up with a sweet Grand Marnier Custard.\u0026nbsp; \nThis pudding itself\u0026nbsp; freezes well, either whole or in individual \nportions.\u0026nbsp; Do not freeze the custard. This should be made fresh each \ntime.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n150g soft brown bread crumbs (2 1\/2 cups)\u003C\/div\u003E\n25g self raising whole wheat flour (1\/4 cup)\u003C\/div\u003E\n120g soft light brown sugar (2\/3 cup)\u003C\/div\u003E\n120g butter (8 1\/2 TBS)\u003C\/div\u003E\n8 TBS marmalade\u003C\/div\u003E\n\u003Cdiv\u003E\n3 large free range eggs\u003C\/div\u003E\n1 rounded TBS of bicarbonate of soda\u003C\/div\u003E\n1 TBS cold water\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the Custard:\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml of full fat milk (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n275ml double cream (1 1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsix egg yolks (you can freeze the whites to use for meringues at a \u003C\/div\u003E\n\u003Cdiv\u003E\nlater date)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g caster sugar (generous half cup)\u003C\/div\u003E\n2 TBS Grand Marnier \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-qQJHgdKBbg8\/WJ3NNcLx57I\/AAAAAAAAuqw\/vQ_1SMTqN_UJogXIac1ZeFIetuwht8SaQCLcB\/s1600\/unnamed-11.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/2.bp.blogspot.com\/-qQJHgdKBbg8\/WJ3NNcLx57I\/AAAAAAAAuqw\/vQ_1SMTqN_UJogXIac1ZeFIetuwht8SaQCLcB\/s400\/unnamed-11.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Butter a three pint pudding basin.\u0026nbsp; Place the bread crumbs, \nflour and soft light brown sugar into a large mixing bowl.\u0026nbsp; Melt the \nbutter over gentle heat along with the marmalade.\u0026nbsp; Pour the butter \nmixture over the dry mixture and blend thorougly.\u0026nbsp; Whisk the eggs until \nthey are frothy and then whisk them into the crumb mixture.\u0026nbsp; Stir \ntogether the bicarbonate of soda and the cold water.\u0026nbsp; Whisk this into \nthe pudding mix.\u0026nbsp; It will increase in volume, but don't be alarmed.\u0026nbsp; \nPour this mixture into the prepared basin.\u0026nbsp;\u0026nbsp; Cover it with\u0026nbsp; two pieces \nof grease proof paper which you have pleated in the middle and \nbuttered.\u0026nbsp; Tie securely around the rim of the basin.\u003C\/div\u003E\n\u003Cbr \/\u003E\nPlace \nthe basin in the top of a double boiler over quickly simmering water.\u0026nbsp; \nCover the pot and allow to steam for about 2 hours.\u0026nbsp; Check periodically \nto see if the water needs topping up so that the pot doesn't go dry.\u0026nbsp; \nWhen it is done a toothpick inserted into the centre should come out \nclean.\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the custard during the last \nhalf hour of the pudding steaming.\u0026nbsp; Whisk the egg yolks together with \nthe sugar in a saucepan with a heavy bottom, until pale, slightly thick \nand creamy.\u0026nbsp; Warm the milk and the cream together in another saucepan, \njust until bubbles appear around the edges.\u0026nbsp;\u0026nbsp; Slowly whisk this mixture \ninto the beaten eggs and sugar.\u0026nbsp; Bring to the boil very slowly over \nmedium low heat, whisking constantly.\u0026nbsp; It is done when it just begins to\n coat the back of a wooden spoon.\u0026nbsp; Do not over cook or it will curdle.\u0026nbsp; \nRemove from the heat immediately and whisk in the Grand Marnier.\u0026nbsp; Keep \nwarm.\u003C\/div\u003E\n\u003Cdiv\u003E\nRun a knife around the edge of the pudding basin\n and invert over a plate to remove.\u0026nbsp;\u0026nbsp; Cut the warm\u0026nbsp; pudding into wedges \nto serve along with the warm custard.\u0026nbsp; Delicious!\u003C\/div\u003E\nAlternately you can flavour the custard with some vanilla extract of paste, 1 tsp should do the trick.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - a 3 pint pudding basin will hold about six cups.\u0026nbsp; You can also use a heat proof bowl if you don't have a pudding basin.\u0026nbsp; Also, if you don't have a double boiler you can place a metal trivet in the bottom of a large saucepan and place the bowl on top of that prior to adding boiling water to come partially up the sides of the bowl, no more than an inch.\u0026nbsp; Check frequently to top it up as the water evaporates.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3201627498556572775\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/marmalade-pudding-with-orange-infused.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3201627498556572775"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3201627498556572775"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/marmalade-pudding-with-orange-infused.html","title":"Marmalade Pudding with an Orange Infused Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-pKJHYyHVghI\/WJ3NNk_0YyI\/AAAAAAAAuq0\/zzkJXgDYDjo8xihAL6HxcHdaQ7f-7B26QCLcB\/s72-c\/unnamed-5.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4775738050803545586"},"published":{"$t":"2017-01-16T04:00:00.000+00:00"},"updated":{"$t":"2017-01-16T04:00:33.311+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Irish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Sticky Maple Bangers with Irish Champ"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NwMVXE9WVvM\/WHuVoNMvDOI\/AAAAAAAAqzY\/51VQnvnMN1U2FhLWf1JeVojziD-gpY_jACLcB\/s1600\/Bangers%2Band%2BChamp.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-NwMVXE9WVvM\/WHuVoNMvDOI\/AAAAAAAAqzY\/51VQnvnMN1U2FhLWf1JeVojziD-gpY_jACLcB\/s400\/Bangers%2Band%2BChamp.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBangers and Mash have to be Todd's favourite meal of all time. \u0026nbsp; He is a meat and potatoes man through and through.\u0026nbsp; If both are on the menu then he is a very happy camper.\u0026nbsp; He hasn't been feeling the greatest lately.\u0026nbsp; Very, very tired.\u0026nbsp; He is a very thin man to begin with and it is a struggle to keep the weight on for him.\u0026nbsp; (I wish!)\u0026nbsp; In any case I decided to make him a comfort meal consisting of Sticky Maple and Mustard Glazed Bangers with Irish Champ!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-IhGwAfr8Ehg\/WHt7QbbAbKI\/AAAAAAAAqw4\/HRnfyGPK6bcC-09BlAyBzAojvXf1Om0WwCLcB\/s1600\/DSCN0514.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/3.bp.blogspot.com\/-IhGwAfr8Ehg\/WHt7QbbAbKI\/AAAAAAAAqw4\/HRnfyGPK6bcC-09BlAyBzAojvXf1Om0WwCLcB\/s400\/DSCN0514.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nChamp is an Irish Potato Dish consisting of mashed potatoes with warm milk, spring onions and butter beaten into them.\u0026nbsp; It's so tasty. \u0026nbsp; The Irish know how to do potatoes and do them well! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-BbeOGKpGtC0\/WHt7afiAycI\/AAAAAAAAqxE\/TU9g9E1klsMETrcpYmhVBk_zSe56AG1WgCLcB\/s1600\/DSCN0515.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-BbeOGKpGtC0\/WHt7afiAycI\/AAAAAAAAqxE\/TU9g9E1klsMETrcpYmhVBk_zSe56AG1WgCLcB\/s400\/DSCN0515.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey used to serve it in a bit bowl, hot from the stove with a big knob of butter melting into the middle of it so that the family could dip their pieces of bread into the butter and scoop up some potatoes to eat with it at the same time. \u0026nbsp;\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-hnYmHZZHVp0\/WHt7iJZK95I\/AAAAAAAAqxI\/eLTjjXJ2J94C-hapjFxjuLsipi8p-SYCQCLcB\/s1600\/DSCN0516.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/4.bp.blogspot.com\/-hnYmHZZHVp0\/WHt7iJZK95I\/AAAAAAAAqxI\/eLTjjXJ2J94C-hapjFxjuLsipi8p-SYCQCLcB\/s320\/DSCN0516.JPG\" width=\"318\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Mmmmm . . .\u0026nbsp; look at that knob of butter melting down into that hot oniony mash, gilding and sinking into all the crevices . . .\u0026nbsp; I can see why they would want to scoop it up with a piece of bread.\u0026nbsp; That would be a carb lovers idea of heaven on earth!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-zEKVTeSp1Mg\/WHt7o9PFejI\/AAAAAAAAqxM\/DYu2AWfSmac4RbeBubBQzJfQYfH3cYiSQCLcB\/s1600\/DSCN0517.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-zEKVTeSp1Mg\/WHt7o9PFejI\/AAAAAAAAqxM\/DYu2AWfSmac4RbeBubBQzJfQYfH3cYiSQCLcB\/s400\/DSCN0517.JPG\" width=\"398\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nReminds me of one of my favourite books when I was a girl,\u0026nbsp; The Five Little Peppers and How They Grew. \u0026nbsp; I seem to recall them sitting around a bowl of potatoes and enjoying them with slices of brown bread.\u0026nbsp; Potatoes, I think, are a dish of the poor. \u0026nbsp; Poor or rich, I love them and I have to say that nothing makes me feel richer than sitting down to a bowl of potatoes, especially when prepared in this way! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-p0JNWgeGP0k\/WHt7rXGlqdI\/AAAAAAAAqxQ\/1RqHnJB08mc1a4js_q9fuiHkKShDv-mgwCLcB\/s1600\/DSCN0520.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"353\" src=\"https:\/\/3.bp.blogspot.com\/-p0JNWgeGP0k\/WHt7rXGlqdI\/AAAAAAAAqxQ\/1RqHnJB08mc1a4js_q9fuiHkKShDv-mgwCLcB\/s400\/DSCN0520.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMuch too delicious to be smothered in gravy.\u0026nbsp; Instead I simply pan grilled some sausages, nice and meaty ones and then glazed them with a bit of pure Maple syrup and some grainy Dijon mustard.\u0026nbsp;\u0026nbsp; Sticky and sweet.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-nI1Ojebyc-U\/WHt70kf8yvI\/AAAAAAAAqxY\/umfxU7XzOYg1kUsZ9PkNGTefjTLKhzWtACLcB\/s1600\/DSCN0521.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/2.bp.blogspot.com\/-nI1Ojebyc-U\/WHt70kf8yvI\/AAAAAAAAqxY\/umfxU7XzOYg1kUsZ9PkNGTefjTLKhzWtACLcB\/s400\/DSCN0521.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;It doesn't take a lot of Maple syrup to glaze them and they went just beautifully with the Champ.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-xQ2X6FE1rVM\/WHt8BTfhbwI\/AAAAAAAAqxg\/uRSGseRsyusqq-ctpMqST9ePL7gwKvtVACLcB\/s1600\/DSCN0522.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"376\" src=\"https:\/\/2.bp.blogspot.com\/-xQ2X6FE1rVM\/WHt8BTfhbwI\/AAAAAAAAqxg\/uRSGseRsyusqq-ctpMqST9ePL7gwKvtVACLcB\/s400\/DSCN0522.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBack home you can get Maple flavoured sausages.\u0026nbsp; They were always my favourites.\u0026nbsp; I love Maple anything.\u0026nbsp; Maple Walnut Icecream is my favourite kind of ice cream.\u0026nbsp; I think it is my dad's favourite also.\u0026nbsp;\u0026nbsp; Anyways, this is my Canadian twist on an old Irish favourite of bangers and champ!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Yi8Wa4dkycg\/WHt8D3nDhdI\/AAAAAAAAqxk\/9h74g-6CCvMkrXHOOw92caFs9ePKY85vgCLcB\/s1600\/DSCN0523.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"387\" src=\"https:\/\/1.bp.blogspot.com\/-Yi8Wa4dkycg\/WHt8D3nDhdI\/AAAAAAAAqxk\/9h74g-6CCvMkrXHOOw92caFs9ePKY85vgCLcB\/s400\/DSCN0523.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\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*Sticky Maple \u0026amp; Mustard Bangers with Champ*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-maple-mustard-bangers-with-champ\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nAn old Irish favourite with a Canadian twist.\u0026nbsp; Deliciously simple.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 prime meaty well flavoured thick Sausages\u003C\/div\u003E\n2 TBS Maple Syrup\u003C\/div\u003E\n1 tsp grainy mustard\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the champ:\u003C\/b\u003E\u003C\/div\u003E\n1 kg (2 1\/4 pounds) floury potatoes, peeled and halved\u003C\/div\u003E\n\u003Cdiv\u003E\n225ml whole milk (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 bunch spring onions, thinly sliced (6 to 8 scallions)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp white pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n50g (2 ounces) butter\u003C\/div\u003E\na knob of butter to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-NJsV1P6K-TY\/WHt8IlXZXII\/AAAAAAAAqxo\/Xrmimf_Tbigj-lgpZwtBMUNRlPBMb2rKwCLcB\/s1600\/DSCN0525.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"337\" src=\"https:\/\/2.bp.blogspot.com\/-NJsV1P6K-TY\/WHt8IlXZXII\/AAAAAAAAqxo\/Xrmimf_Tbigj-lgpZwtBMUNRlPBMb2rKwCLcB\/s400\/DSCN0525.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the potatoes into a large pot and fill with enough cold water\n to cover.\u0026nbsp; Lightly salt the water, bring to the boil and cook until \nfork tender, about 20 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIn the meantime place \nthe sausages in a lightly oiled skillet and cook over medium heat, \nturning frequently, until browned and cooked through, about 16 to 17 \nminutes.\u0026nbsp; Add the maple syrup and mustard and continue to cook for \nseveral more minutes over low heat,\u0026nbsp; while you make the champ, turning \nthem frequently to coat them in a sticky glaze.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-WP6Jz5b9V5k\/WHt8PWsrL2I\/AAAAAAAAqxs\/yOoLDlb4dDgGbjh-IyFhPvrqWT4DYukewCLcB\/s1600\/DSCN0526.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"358\" src=\"https:\/\/2.bp.blogspot.com\/-WP6Jz5b9V5k\/WHt8PWsrL2I\/AAAAAAAAqxs\/yOoLDlb4dDgGbjh-IyFhPvrqWT4DYukewCLcB\/s400\/DSCN0526.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003ETo make the champ, drain the tender potatoes well.\u0026nbsp; \nReturn them to the pot and shake over the residual heat of the burner to\n dry them out.\u0026nbsp;\u0026nbsp;\u0026nbsp; Place a clean tea towel over top to absorbe any access\n moisture.\u0026nbsp; Place the milk into a large glass measuring cup along with \nthe spring onions.\u0026nbsp; Heat gently in the microwave for about 1 minute.\u0026nbsp;\u0026nbsp; \nMash the potatoes well with the butter until smooth.\u0026nbsp; Stir in the milk \nand spring onions to combine well together.\u0026nbsp; Season with salt and white \npepper.\u0026nbsp; Pile into a bowl and top with a knob of butter.\u0026nbsp; Serve \nimmediately along with the glazed sausages.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-beiRC8iXdKc\/WHt8Vh8FsEI\/AAAAAAAAqx0\/k8thtnkXOwo7DjulwyDE01msjBzgEZQ4ACLcB\/s1600\/DSCN0527.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"181\" src=\"https:\/\/3.bp.blogspot.com\/-beiRC8iXdKc\/WHt8Vh8FsEI\/AAAAAAAAqx0\/k8thtnkXOwo7DjulwyDE01msjBzgEZQ4ACLcB\/s400\/DSCN0527.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is comfort food, pure and simple. \u0026nbsp; It was the perfect supper for a cold Sunday afternoon.\u0026nbsp; I hope you will give it a go!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4775738050803545586\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/sticky-maple-bangers-with-irish-champ.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4775738050803545586"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4775738050803545586"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/sticky-maple-bangers-with-irish-champ.html","title":"Sticky Maple Bangers with Irish Champ"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-NwMVXE9WVvM\/WHuVoNMvDOI\/AAAAAAAAqzY\/51VQnvnMN1U2FhLWf1JeVojziD-gpY_jACLcB\/s72-c\/Bangers%2Band%2BChamp.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7733645227295008548"},"published":{"$t":"2017-01-02T04:00:00.000+00:00"},"updated":{"$t":"2017-01-02T04:00:11.002+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"onions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"French Onion  Soup"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-_LVbF73854g\/WFFeue7_3dI\/AAAAAAAAc9I\/q3-5bKutjYUnnZ8hGYWLEWLV1ODFFSr2wCLcB\/s1600\/DSCN0181.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-_LVbF73854g\/WFFeue7_3dI\/AAAAAAAAc9I\/q3-5bKutjYUnnZ8hGYWLEWLV1ODFFSr2wCLcB\/s400\/DSCN0181.JPG\" width=\"376\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can still remember the very first time I tasted French Onion Soup.\u0026nbsp; It was when I had been married for the first time.\u0026nbsp;\u0026nbsp; My husband and I were students at a University back home.\u0026nbsp; We had a pair of friends who were very modern and living together, a very much unheard of thing back in those days in the bible-belt of Canada.\u0026nbsp; (I know I am dating myself here.)\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-b3xZFZsIhOI\/WFFe1VyvFsI\/AAAAAAAAc9M\/vE6C0Vuo3yIXTy84zMrhdxlD2FvX-12PgCLcB\/s1600\/DSCN0182.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"361\" src=\"https:\/\/4.bp.blogspot.com\/-b3xZFZsIhOI\/WFFe1VyvFsI\/AAAAAAAAc9M\/vE6C0Vuo3yIXTy84zMrhdxlD2FvX-12PgCLcB\/s400\/DSCN0182.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nJulia, the female half of that companionship was very exotic to me.\u0026nbsp; Not only was she from a large city . . .\u0026nbsp; Montreal, but she had a quasi British accent, wore halter tops and ankle bracelets and was a budding feminist.\u0026nbsp;\u0026nbsp; None of which I had ever experienced thus far in my somewhat sheltered 20 years of life.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3xMIH7l--EQ\/WFFe1_6dJPI\/AAAAAAAAc9Q\/_K_GkFDb8YUb-Uq4PDiTZ7P6Xr64ZJzpQCLcB\/s1600\/DSCN0183.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/2.bp.blogspot.com\/-3xMIH7l--EQ\/WFFe1_6dJPI\/AAAAAAAAc9Q\/_K_GkFDb8YUb-Uq4PDiTZ7P6Xr64ZJzpQCLcB\/s400\/DSCN0183.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nShe loved to cook and she had money to cook with.\u0026nbsp; I loved to cook also, but couldn't afford to really explore much on our very limited student income.\u0026nbsp; One night they invited us to a dinner party . . .\u0026nbsp; something else which I had ever experienced.\u0026nbsp; The starter she served was . . .\u0026nbsp; French Onion Soup . . . another first for me, and it was delicious.\u0026nbsp; I fell in love with the soup and everything else that was served and I wanted to be just like Julia. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-jM7W0vq7mA4\/WFFe8yMHL3I\/AAAAAAAAc9U\/WRvhxdw2ps8fAunpA3GAci3FHGEhRvJeQCLcB\/s1600\/DSCN0185.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"396\" src=\"https:\/\/3.bp.blogspot.com\/-jM7W0vq7mA4\/WFFe8yMHL3I\/AAAAAAAAc9U\/WRvhxdw2ps8fAunpA3GAci3FHGEhRvJeQCLcB\/s400\/DSCN0185.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy next experience with French Onion Soup was during the early days of my second marriage, at a chain restaurant in Winnipeg Manitoba.\u0026nbsp; The soup itself was quite delicious but there was so much cheese in it, that it became cloying and overwhelming . . . so much so that you risked gagging and choking when you were trying to eat it. \u0026nbsp; Not good. This was not the soup of Julia . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iYa0xGlzVJY\/WFFfPDsDiYI\/AAAAAAAAc9c\/kgYKkFTJEvk3RAh42XTfatvqWL5iZpKXQCLcB\/s1600\/DSCN0186.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-iYa0xGlzVJY\/WFFfPDsDiYI\/AAAAAAAAc9c\/kgYKkFTJEvk3RAh42XTfatvqWL5iZpKXQCLcB\/s400\/DSCN0186.JPG\" width=\"386\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAfter that I made it my mission to create a French Onion Soup that was entirely reminiscent of Julia's . . .\u0026nbsp; filled with onion flavour, with just the right amount of cheese and toast . . .\u0026nbsp; this soup I am showing you today is the result of years and years of \nexperimentation and I think it is quite supposedly one of the\u003Ci\u003E best \u003C\/i\u003EFrench Onion Soups out there.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-1mv1HjTU4ok\/WFFfR3I_TmI\/AAAAAAAAc9g\/VF3nvdJ55M022UaBRQLyrCFO9V-C0JvegCLcB\/s1600\/DSCN0187.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-1mv1HjTU4ok\/WFFfR3I_TmI\/AAAAAAAAc9g\/VF3nvdJ55M022UaBRQLyrCFO9V-C0JvegCLcB\/s400\/DSCN0187.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe secret is a very well flavoured beef stock . . .\u0026nbsp; and richly browned onions to begin with.\u0026nbsp; You want them almost caramelized, but not burnt.\u0026nbsp; There is a trick to getting them just right.\u0026nbsp; Don't be in a rush.\u0026nbsp; Long slow cooking until they are soft and golden brown is your reward for patience and is the secret to it's rich onion flavour.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tOrI2kzt2I0\/WFFfX_EJEzI\/AAAAAAAAc9k\/7G08NtE3Z7IN0SkICdZ94dFX3kC040PlACLcB\/s1600\/DSCN0188.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/1.bp.blogspot.com\/-tOrI2kzt2I0\/WFFfX_EJEzI\/AAAAAAAAc9k\/7G08NtE3Z7IN0SkICdZ94dFX3kC040PlACLcB\/s400\/DSCN0188.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA hint of thyme and bay, a touch of dry sherry, garlic rubbed toasts and just the \nright amount of cheese complete what is a \u003Ci\u003Every \u003C\/i\u003Etasty bowl of soup. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-PNSwND-hTio\/WFFfcQ5R6eI\/AAAAAAAAc9o\/KFoo97ceD6Ir0J1bv_DlWLMxbGJ8FbcKQCLcB\/s1600\/DSCN0189.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-PNSwND-hTio\/WFFfcQ5R6eI\/AAAAAAAAc9o\/KFoo97ceD6Ir0J1bv_DlWLMxbGJ8FbcKQCLcB\/s400\/DSCN0189.JPG\" width=\"397\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\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*French Onion Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/french-onion-soup-3\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nThe delicious culmination of years of experimentation, trial and error.\u0026nbsp; This is what works for me.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 to 5 large brown onions, peeled and cut into half moons (about 1 1\/2 pounds)\u003C\/div\u003E\n3 TBS butter\u003C\/div\u003E\n1\/4 tsp coarse black pepper\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n1 1\/2 litres good quality well flavoured beef stock, (6 cups)\u003C\/div\u003E\n1 bay leaf, broken in half\u003C\/div\u003E\n1 sprig fresh thyme\u003C\/div\u003E\n1\/4 tsp freshly grated nutmeg\u003C\/div\u003E\n2 TBS dry sherry\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n4 thick slices of day old French Baguette\u003C\/div\u003E\n1 garlic clove, cut in half\u003C\/div\u003E\n2 TBS finely freshly grated parmesan cheese\u003C\/div\u003E\n115g of freshly grated Gruyere Cheese\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPeel\n the onions, cut in half lengthwise and then cut into thin half moons \ncrosswise, discarding the root ends. Melt the butter over moderate heat \nuntil just beginning to foam in a large heavily bottomed saucepan.\u0026nbsp; Add \nthe onions and coarse black pepper.\u0026nbsp; Cook, stirring frequently until \nsoftened, reduce the heat to low and then cook for about half an hour \nuntil dark golden brown, stirring occasionally.\u0026nbsp; Do not let burn.\u0026nbsp; \nSprinkle the flour over top.\u0026nbsp; Cook and stir until all traces of the \nflour disappear.\u0026nbsp; Cook for a minute longer.\u0026nbsp; (Note - I use a wooden \nspoon.\u0026nbsp; Metal can give an odd flavour to the onions)\u0026nbsp; Gradually stir in \nthe beef broth, stirring constantly.\u0026nbsp; Add the\u0026nbsp; bayleaf and sprig of \nthyme.\u0026nbsp; Cook, on low, uncovered, for 30 to 40 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the grill\/broiler to high.\u0026nbsp; Taste the soup and adjust seasoning with \nsalt and pepper.\u0026nbsp; Remove the bayleaf and thyme.\u0026nbsp; Add the sherry and cook\n the alcohol off while you make the cheese toasts.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nToast the\n baguette slices. Rub one side of each with the cut side of the garlic.\u0026nbsp;\n Ladle the soup into oven proof soup bowls.\u0026nbsp; Float a toast on top.\u0026nbsp; Mix \ntogether the Parmesan and gruyere cheeses and divide between each bowl, \nsprinkling on top of the toasts liberally.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace beneath the grill and \nbroil until the cheese melts and turns golden brown.\u0026nbsp; Serve \nimmediately.\u0026nbsp; Alternately you may place the bowls of soup onto a baking \ntray,\u0026nbsp; float the toasts and cheese on top and bake in a preheated \n225*C\/425*F\/ gas mark 7 oven until golden.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-7KBaSNZJ9Mo\/WFFfiGxVEXI\/AAAAAAAAc9s\/ukNuMF-bLkoMYOtILmigysF4UTj5ukjWACLcB\/s1600\/DSCN0192.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"168\" src=\"https:\/\/4.bp.blogspot.com\/-7KBaSNZJ9Mo\/WFFfiGxVEXI\/AAAAAAAAc9s\/ukNuMF-bLkoMYOtILmigysF4UTj5ukjWACLcB\/s400\/DSCN0192.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI\u0026nbsp; often find myself wondering whatever happened to Julia.\u0026nbsp; I think it would be really interesting to find out what she did next.\u0026nbsp; Unfortunately I can't remember what her last name was.\u0026nbsp; Oh well . . .\u0026nbsp; whatever happened I am sure she was a great success at it!\u0026nbsp; She certainly left her mark on me.\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7733645227295008548\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/french-onion-soup.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7733645227295008548"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7733645227295008548"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/french-onion-soup.html","title":"French Onion  Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-_LVbF73854g\/WFFeue7_3dI\/AAAAAAAAc9I\/q3-5bKutjYUnnZ8hGYWLEWLV1ODFFSr2wCLcB\/s72-c\/DSCN0181.JPG","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3736877892501827503"},"published":{"$t":"2016-11-04T04:00:00.001+00:00"},"updated":{"$t":"2020-10-01T08:37:35.140+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leeks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Chicken with Leeks \u0026 Butternut Squash"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" height=\"626\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot5.jpg\" style=\"height: 351px; width: 359px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is a definitive nip in the air these days.\u0026nbsp; We are getting to the end of autumn days now and its time to break out the throws and light the fires.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThese kinds of days call for comforting sustaining dishes like this delicious chicken stew, Chicken with Leeks \u0026amp; Butternut Squash.\u0026nbsp; It's British Leek season now as well, so there really is no better time to cook this simple supper!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot2.jpg\" style=\"height: 290px; width: 352px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is such a simple dish . . . with plenty of leeks and butternut squash. I have used chicken thighs which are perfect for oven braising.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThere is also stock, herbs and barley. This is a really beautiful combination to be sure. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot3.jpg\" style=\"height: 327px; width: 376px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou just bang it all into a casserole and then let the oven do the work.\u0026nbsp; I love meals like this.\u003C\/p\u003E\u003Cp\u003EMeals that you can just throw together and then cook in a casserole, or\u0026nbsp; slow cooker, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot4.jpg\" style=\"height: 326px; width: 354px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe chicken gets all tender and succulent. You can cut it with a fork.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;It is juicy and so flavourful after having braised in the oven,\u0026nbsp; soaking up all of those lucious flavours. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot.jpg\" style=\"height: 305px; width: 360px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll you need on the side is a nice pot of buttery mashed potatoes and a nice pile of lightly herbed green beans.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI love these kinds of suppers, don't you? This is the colour and flavour of Autumn, right here.\u0026nbsp; Soak it up. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot6.jpg\" style=\"height: 358px; width: 359px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken and Leeks with Butternut Squash*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/savoury-chicken-hot-pot\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicken and autumn vegetables simmered together in one deliciously hearty pot!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 TBS olive oil\u003Cbr \/\u003E\nplain flour, salt and pepper\u003Cbr \/\u003E\n1 kg of boneless, skinless chicken thighs, each one cut into four chunks\u003Cbr \/\u003E\n1 pound of butternut squash (Peeled, deseeded and cut into chunks)\u003Cbr \/\u003E\n4 leeks, washed trimmed and thickly sliced\u003Cbr \/\u003E\nhot chicken stock\u003Cbr \/\u003E\ntwo small handfuls of pearl barley\u003Cbr \/\u003E\n2 small bay leaves\u003Cbr \/\u003E\n1\/2 tsp dried thyme leaves\u003Cbr \/\u003E\n1\/2 tsp savoury crumbled\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat  the olive oil in a large stove top\/oven proof casserole dish over  medium heat.  Toss the chicken bits with the flour and seasoning to  taste.  Brown them all over in the hot oil.  Add the butternut squash  and leeks.  Cook and stir until the leeks begin to soften.  Add hot  chicken stock to barely cover and the pearl barley.  Add the  seasonings.  Bring to the boil, then cover and cook for several hours in  a moderate oven, (180*C\/350*F\/ gas mark4) until the chicken, vegetables  and barley are tender and the liquid has deliciously thickened. (About an hour and a half.)  Remove  the bayleaves and serve hot spooned out onto heated plates along with  some buttery mashed potatoes and a green vegetable on the side.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-r7YwM-RKBPc\/WBtS3FMKQ6I\/AAAAAAAAXLw\/5XSE_-GdvAYv-GSS6wQH-Pav6c-LP27ZgCLcB\/s1600\/unnamed.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" border=\"0\" height=\"256\" src=\"https:\/\/2.bp.blogspot.com\/-r7YwM-RKBPc\/WBtS3FMKQ6I\/AAAAAAAAXLw\/5XSE_-GdvAYv-GSS6wQH-Pav6c-LP27ZgCLcB\/w400-h256\/unnamed.jpg\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis would make a great one pot meal for Bon Fire Night!\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3736877892501827503\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/chicken-with-leeks-butternut-squash.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3736877892501827503"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3736877892501827503"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/chicken-with-leeks-butternut-squash.html","title":"Chicken with Leeks \u0026 Butternut Squash"}],"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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-r7YwM-RKBPc\/WBtS3FMKQ6I\/AAAAAAAAXLw\/5XSE_-GdvAYv-GSS6wQH-Pav6c-LP27ZgCLcB\/s72-w400-h256-c\/unnamed.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6476096593392965993"},"published":{"$t":"2016-10-25T04:00:00.000+01:00"},"updated":{"$t":"2016-10-25T04:00:17.916+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Harvest Casserole"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9444_zpswov7pdgp.jpg\" border=\"0\" height=\"354\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9444_zpswov7pdgp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a recipe I have had written down in my notebook for yonks and yonks.\u0026nbsp; Its really delicious.\u0026nbsp; Every so often I dust it off and we have it for a side dish with chicken or fish.\u0026nbsp; Harvest Casserole.\u0026nbsp; The original recipe calls for diced butternut squash, courgettes (zucchini) and swede (rutabaga).\u0026nbsp; A tasty combination.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9446_zps99il5duu.jpg\" border=\"0\" height=\"399\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9446_zps99il5duu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI didn't have any courgettes or swede this last time I made it, so I just used the butternut squash, broccoli, carrots, peas, beans and cauliflower, making it up to the same weight as it would have been with the original vegetables.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9447_zpsqult7hue.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9447_zpsqult7hue.jpg\" width=\"362\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt turned out beautiful as always.\u0026nbsp; It's not really beautiful to look at.\u0026nbsp; I think my dish was a bit too deep actually.\u0026nbsp; It didn't show the casserole off to it's best.\u0026nbsp; But nevermind about the way it looks, it sure was tasty!\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9448_zpsjjakddqj.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9448_zpsjjakddqj.jpg\" width=\"381\" \/\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\u003Ci\u003E\u003Cb\u003E*Harvest Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 5 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/harvest-casserole\" 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\nA delicious vegetable casserole that goes down really well this time of year. Simple and yet elegant.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 1\/2 cups diced butternut squash, swede (rutabaga) or courgettes (zucchini)\u003C\/div\u003E\n(1 medium squash, or rutabaga and about 5 courgettes)\u003C\/div\u003E\n2 stalks of celery, chopped (as well as the leaves)\u003C\/div\u003E\n2 large onions, peeled and diced\u003C\/div\u003E\n\u003Cdiv\u003E\n1 lump of butter\u003C\/div\u003E\n1 1\/2 cups stock or water (355ml)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\nsalt and black pepper\u003C\/div\u003E\n1 tsp mixed herbs\u003C\/div\u003E\n1 cup bread or cracker crumbs (60g)\u003C\/div\u003E\n1 cup grated cheese (120g)\u003C\/div\u003E\nbutter to dot\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9449_zps49evcg9a.jpg\" border=\"0\" height=\"373\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9449_zps49evcg9a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPlace\n all of the vegetables into a saucepan with the butter and water or \nstock.\u0026nbsp;\u0026nbsp; Bring to the boil and then cook for about 5 minutes.\u0026nbsp;\u0026nbsp; Drain \nslightly and cool.\u0026nbsp; Stir in the beaten eggs and half of the bread \ncrumbs, along with the seasoning and herbs.\u0026nbsp; Pour into a buttered 1 \nquart\/litre casserole dish.\u0026nbsp; Mix together the remaining bread crumbs and\n the cheese.\u0026nbsp; Sprinkle over top of the vegetables.\u0026nbsp; Dot with butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake at 350*F\/180*C\/ gas mark 4 for half an hour to 45 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9450_zpslm0k8otd.jpg\" border=\"0\" height=\"223\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9450_zpslm0k8otd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do so hope you will try this.\u0026nbsp; I think you will agree with me that it is really delicious.\u0026nbsp; In fact I could eat a whole plate of this and nothing else.\u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6476096593392965993\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/harvest-casserole.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6476096593392965993"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6476096593392965993"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/harvest-casserole.html","title":"Harvest Casserole"}],"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":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1481626490095494386"},"published":{"$t":"2016-09-27T04:00:00.001+01:00"},"updated":{"$t":"2022-02-05T13:37:22.338+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Magic Chicken Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"630\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9176_zpsptwzdqjx.jpg\" title=\"Magic Chicken Pie\" 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\nThis is a delicious dish that I like to make every now and again. My husband really loves it, but then again he is somewhat of a pie man.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI like to make my own pies and whilst this isn't like your traditional type of pie, it is still very satisfying and quite, quite tasty!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"576\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9177_zps1zfqye8k.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt uses a ready made baking mix.\u0026nbsp; You can of course buy the store bought kind, but I tend to make my own and keep it on hand in the freezer.\u0026nbsp; (I bring it to room temperature prior to using)\u0026nbsp; I will give you the recipe for it below.\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt also uses a tin of condensed cream soup. You can also make that from scratch if it bothers you to use a tin, but as for me, I am not really bothered.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe soup makes a delicious gravy for this and I like it.\u0026nbsp; I'm not a tinned soup snob like some people are.\u0026nbsp; It was something that I had as a child and it never killed me yet!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9178_zpsd6zketvi.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIn fact, I would go so far as to say that I love some tinned soups better than homemade . . .\u0026nbsp; specifically Heinz Tomato Soup.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ETo me that tastes of comfort and home and my childhood and there just is no substitute for that!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"592\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9184_zpsubgmop0d.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis chicken pie is so much easier than a conventional chicken pie.\u0026nbsp; The ingredients are simply layered in a buttered casserole dish and baked.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EFirst on the bottom there is shredded cooked chicken, which gets topped by some minced onion and then some cheese . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"634\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9185_zps7p302nae.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nNext comes a layer of vegetables.\u0026nbsp; I always use a frozen mix, but you can cook fresh if you are not pressed for time.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI like the country mix which has peas, carrots, broccoli and cauliflower, but you use whatever is your favourite.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can't eat corn so I have to avoid any vegetable mix with corn in it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"602\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9186_zpslp5dejr7.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe vegetables are topped with a batter that you make with the baking mix and then a mix of soup and stock is poured over all.\u0026nbsp; You don't need to stir anything together.\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\u003EJust layer it and then pop it into the oven.\u0026nbsp; About three quarters of an hour later and presto chango, just like magic you got a delicious chicken pie!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9187_zps8e23l2hr.jpg\" title=\"Magic Chicken Pie\" width=\"610\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nOne good thing to note also is that this recipe can successfully be cut in half.\u0026nbsp; Because there are only two of us I do that all the time and it works great.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECut in half it makes enough for us to enjoy together for one meal and then my husband enjoys the leftovers the day after.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"614\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN91901_zpswlcxpjgj.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIts really delicious, simple and easy to make.\u0026nbsp; I hope you'll give it a go!\u0026nbsp;\u0026nbsp; We love it!\u0026nbsp; All you need is a salad or something like a salad on the side!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9188_zpsly4rfspi.jpg\" title=\"Magic Chicken Pie\" width=\"634\" \/\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\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*Magic Chicken Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/magic-chicken-pie\" 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\u003Cbr \/\u003E\u003C\/div\u003E\nA\n few simple ingredients are layered and then baked and then just like \nmagic, you got a tasty chicken pie to enjoy!\u0026nbsp; This is a real family \npleaser!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 TBS butter\u003C\/div\u003E\n2 cooked boneless, skinless chicken breasts, shredded \u003C\/div\u003E\n2 cups fresh or frozen vegetables\u003C\/div\u003E\n1 small onion, peeled and chopped\u003C\/div\u003E\n120g grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n260g of baking mix (2 cups, like Biscuick)\u003C\/div\u003E\n355ml milk (1 1\/2 cups)\u003C\/div\u003E\n355ml hot chicken stock (1 1\/2 cups)\u003C\/div\u003E\n2 chicken stock cubes\u003C\/div\u003E\n1 (295g) tin condensed cream of chicken soup (10.75 ounces)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"618\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9191_zpsyap2awor.jpg\" title=\"Magic Chicken Pie\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Cut the butter into chunks and \nplace it in the bottom of a 9 by 13 inch baking dish.\u0026nbsp; Place in the oven\n to melt the butter.\u0026nbsp; Remove when the butter is melted.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk together the milk and baking mix.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk together the chicken stock and stock cubes.\u0026nbsp; Gradually mix this into the chicken soup in a bowl, until smooth.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDo\n as follows without mixing the ingredients together.\u0026nbsp; Place the shredded\n chicken evenly over the melted butter.\u0026nbsp; Top evenly with the vegetables.\n Scatter the onion over top of the veggies.\u0026nbsp; Sprinkle the cheese evenly \nover top of the onion.\u0026nbsp; Pour the baking mix batter over top of this and \nthen finally pour the soup stock mix over all.\u0026nbsp; Place in the preheated \noven and bake for 45 to 50 minutes, or until the top is becoming golden \nbrown.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove from the oven and allow to stand for 10 minutes prior to serving.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Magic Chicken Pie\" border=\"0\" height=\"578\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9189_zpsqntektmc.jpg\" title=\"Magic Chicken Pie\" 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\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\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*Homemade Bisquick*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 6 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-bis\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nThis is so easy to make.\u0026nbsp; I like to keep mine in the freezer, but you can keep it at room temperature for several months.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n700g plain flour (5 cups, all purpose)\u003C\/div\u003E\n3 TBS baking powder\u003C\/div\u003E\n2 tsp salt\u003C\/div\u003E\n220g of solid white vegetable fat (Crisco or Trex, 1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the flour, baking powder and salt into the bowl of a food processer and\n blitz for a couple seconds.\u0026nbsp; Add half of the fat and blitz for about 30\n seconds.\u0026nbsp; Add the remaining fat and blitz again for about 30 seconds.\u0026nbsp; \nThe mixture should resemble fine bread crumbs. Store in an airtight \ncontainer. \u003C\/div\u003E\nNote:\u0026nbsp; You can also do it by hand using a pastry blender.\u0026nbsp;\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=\"Magic Chicken Pie\" border=\"0\" height=\"362\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9193_zpsbd9j9rjb.jpg\" title=\"Magic Chicken Pie\" 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\nThis makes a great midweek, family pleasing supper!\u0026nbsp; Bon Appetit! \u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1481626490095494386\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/magic-chicken-pie.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1481626490095494386"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1481626490095494386"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/magic-chicken-pie.html","title":"Magic Chicken Pie"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-256859014950620956"},"published":{"$t":"2016-09-26T04:00:00.000+01:00"},"updated":{"$t":"2016-09-26T04:00:16.447+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Lamb and Damson Stew"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9127_zpsthy5ghez.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9127_zpsthy5ghez.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHere in the Western world putting fruit in with meat isn't something which we do very often . . .\u0026nbsp; however having said that we do like our pork with applesauce and our cranberry sauce with turkey . . .\u0026nbsp; but fruit in a stew, its not a really common thing.\u0026nbsp; In the Middle East it is a fairly common thing . . .\u0026nbsp; just think of a Tagine with apricots or dates . . . really delicious dishes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN9128_zpsmbudfobu.jpg\" border=\"0\" height=\"387\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9128_zpsmbudfobu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis delicious recipe is loosely adapted from one I found in one of my favourite cookery books, \u003Ca href=\"https:\/\/www.amazon.co.uk\/Lottes-Country-Kitchen-Lotte-Duncan\/dp\/1906650284\" target=\"_blank\"\u003ELotte's Country Kitchen\u003C\/a\u003E.\u0026nbsp; It has been on my bookshelf for several years now, since 2010 when it first came out.\u0026nbsp; It is a cookery book which follows the seasons and this recipe is one that I have had flagged for several years, wanting to cook it when we had a nice crop of plums from our plum tree, and this year was the year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9129_zps4a503bvk.jpg\" border=\"0\" height=\"379\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9129_zps4a503bvk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEating seasonally is what I like to do, and when the fruit for a recipe comes from our very own provenance, I am even happier about it. \u0026nbsp; We had a bumper crop this year and so I did not mind in the least being able to use some of them in this deliciously delightful recipe!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9130_zpsffxycqgc.jpg\" border=\"0\" height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9130_zpsffxycqgc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis stew is a fabulous mix of meat and veg in a lovely gravy . . .\u0026nbsp; I used leeks instead of baby onions, because that is what I had and I happen to think that leeks go particularly well with lamb . . .\u0026nbsp; I also used baby parsnips, carrots and some swede (rutabaga) because . . .\u0026nbsp; you can't have a stew without swede can you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9134_zpsy0hwjxas.jpg\" border=\"0\" height=\"368\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9134_zpsy0hwjxas.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can't anyways . . .\u0026nbsp; swede and stew go together for me like peas and carrots!\u0026nbsp; The gravy is flavoured with some lamb stock, fresh herbs, a bit of red wine and then of course the plums, which go in at the same time as those delicious herby dumplings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9137_zps3f4haukb.jpg\" border=\"0\" height=\"362\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9137_zps3f4haukb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one beautifully delicious combination.\u0026nbsp; Lamb is an almost sweet meat, so using fruit in this dish is not really wierd at all . . .\u0026nbsp; the plums went beautifully, but if you didn't have Damson plums you could also use apricots, or another variety of plum.\u0026nbsp; Our plums are Victorian Plums and they went wonderfully.\u0026nbsp; I think that even dried fruit would work well\u0026nbsp; . . .\u0026nbsp; as in dried apricots or prunes.\u0026nbsp; All would be just delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9138_zpsrvdwushn.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9138_zpsrvdwushn.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served it with some mash on the side and Todd was in stew heaven.\u0026nbsp; The leftovers the next day were even more delicious, but then leftover stew often does taste even better the day after.\u0026nbsp; I only wish that I could make this for my mum.\u0026nbsp; She often speaks fondly of the lamb stew she had to eat in the hospital after she gave birth to my brother.\u0026nbsp; He is 56 now so that is an awfully long food memory to have!\u0026nbsp; I am sure she would love this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9131_zps3qq89ip9.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9131_zps3qq89ip9.jpg\" 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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lamb and Damson Stew*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nwith herby dumplings\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lamb-damson-stew\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious lamb stew filled with lots of tender pieces of lamb, veg and \nsweet\/tart plums.\u0026nbsp; Topped off with some crisp crusted herbed dumplings.\u0026nbsp;\n If you don't have Damsons, feel free to use other types of plums, \napricots, etc.\u0026nbsp;\u0026nbsp; This is just a lovely, lovely stew.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the stew: \u003C\/b\u003E\u003C\/div\u003E\n\u0026nbsp;2 TBS rapeseed oil\u003C\/div\u003E\n900g (2 pounds) leg of lamb, cut into a medium dice, trimmed of fat, etc.\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n4 baby leeks, trimmed, washed and sliced into 1 inch lengths\u003C\/div\u003E\n4 large carrots, peeled and cut into 1 inch chunks\u003C\/div\u003E\n3 parsnips, peeled, cored and cut into 1 inch chunks\u003C\/div\u003E\n1\/3 of a small swede (rutabaga) peeled and cut into 1 inch chunks\u003C\/div\u003E\n1 TBS soft light brown sugar\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n275ml red wine (1 1\/4 cups)\u003C\/div\u003E\n570ml beef or lamb stock (2 1\/2 cups)\u003C\/div\u003E\n1 TBS chopped fresh parsley\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1 fresh bay leaf\u003C\/div\u003E\n1 spring fresh rosemary\u003C\/div\u003E\n350g damsons, plums, greengages or apricots. halved and stoned\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the dumplings:\u003C\/b\u003E\u003Cbr \/\u003E\n4 ounces of self raising flour, plus extra for shaping (1 cup)\u003Cbr \/\u003E\n2 ounces shredded suet (about 1\/4 cup heaped)\u003Cbr \/\u003E\n1 tsp dry mustard\u003Cbr \/\u003E\n1 TBS chopped fresh parsley\u003Cbr \/\u003E\n1 TBS chopped fresh sage\u003Cbr \/\u003E\n4 TBS cold water \u003Cbr \/\u003E\nsalt and black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n a flame proof casserole over a medium heat and add the oil.\u0026nbsp; Once the \noil is hot, begin browning the lamb a few bits at a time, so that they \nget a nice colour.\u0026nbsp; Don't be tempted to add too much meat at a time or \nit will stew instead of browning.\u0026nbsp; It is the browning which will give \nyour stew its lovely colour. Remove the meat as it browns and add more.\u0026nbsp;\n Repeat until all is browned.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nAdd the butter and then \nadd the leeks, carrots, parsnips and swede.\u0026nbsp; Cook gently over a low heat\n until they are just coloured.\u0026nbsp; Add the brown sugar and stir in.\u0026nbsp; Add \nthe flour and stir it in, cooking it for a few minutes.\u0026nbsp; Add the red \nwine and allow it to bubble up.\u0026nbsp; Pour in the stock and bring to the \nboiling point, stirring.\u0026nbsp; Add all of the herbs and return the meat to \nthe pot.\u0026nbsp; (Make sure you bend the bayleaf in half so that the flavour\u0026nbsp; \nis released.)\u0026nbsp; Cover and bake in a preheated 160*C\/325*F\/ gas mark 3 \noven for 1 1\/2 hours, until the lamb is tender.\u0026nbsp; Remove from the oven.\u0026nbsp; \nAdd the fruit, taste and adjust seasoning with salt and black pepper.\u0026nbsp; \nIncrease the oven temperature to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the dumplings by placing the flour, suet, mustard, herbs and seasonings into a \nbowl.\u0026nbsp;\u0026nbsp; Add enough of the water to make a firm but soft dough.\u0026nbsp; Break \noff the dough into 12 equal pieces and shape with lightly floured hands \ninto round balls. Drop these on top of the hot stew, pushing them down a\n bit into the hot liquid.\u0026nbsp;\u0026nbsp; Cook, uncovered,\u0026nbsp; \nfor a further 15 to 20 minutes, until the dumplings have doubled in size, turn a bit golden and crisp on the surface, and \nthe stew is nice and tender. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe hot, spooned out onto warm plates with some mash on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9136_zpserjkrkgv.jpg\" border=\"0\" height=\"243\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9136_zpserjkrkgv.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope that you will be inspired to make this lovely dish.\u0026nbsp; I guarantee you won't be sorry!\u0026nbsp; Oh, I am so happy that stew and soup season are here!\u0026nbsp; Bon appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/256859014950620956\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/256859014950620956"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/256859014950620956"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html","title":"Lamb and Damson Stew"}],"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":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7116894997540114586"},"published":{"$t":"2016-09-07T04:00:00.000+01:00"},"updated":{"$t":"2016-09-07T04:00:39.866+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cirio"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"}],"title":{"type":"text","$t":"Comfort Spaghetti"},"content":{"type":"html","$t":"\u003Cimg height=\"370\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1105.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you probably all know by now, the Toddster is not a huge fan of pasta.\u0026nbsp; In our almost sixteen years of marriage I have not been able to convince him that is it anything other than yuck., although in all fairness he does tolerate it a bit better now.\u0026nbsp; Its still not his favourite and he will be the first to tell you\u0026nbsp; he doesn't like Italian food.\u0026nbsp; I haven't yet been able to convince him that they eat a lot more than pasta and pizza in Italy, but I'm working on it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1104.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI, on the other hand, LOVE pasta.\u0026nbsp; I have been known to just sit and eat a bowl full of buttered pasta with salt and pepper on it. \u0026nbsp; Todd was away for dinner today and so I took what I had to hand and created my own simple and tasty pasta dish.\u0026nbsp; Coz that's what you do when the cat's away.\u0026nbsp; You play.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"375\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1086.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's nothing complicated.\u0026nbsp; You may not even see it as actually being a recipe per se . . . but i\u003Ci\u003Et was\u003C\/i\u003E incredibly delicious, easy and satisfied my hunger for pasta in a most wonderful way.\u0026nbsp; I fell off my diet wagon big time here, because I think I actually \u003Ci\u003Ekind\u003C\/i\u003E of ate 1 1\/2 helpings of it . . . okay . . . I \u003Ci\u003EDID\u003C\/i\u003E eat 1 1\/2 helpings of it, I confess . . . yes, it was \u003Ci\u003Ethat \u003C\/i\u003Egood.\u0026nbsp; (I did use whole wheat pasta, if that helps.\u0026nbsp;\u0026nbsp; And I think it does.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"365\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1095.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was quick, quick, quick . . . it took me 8 minutes to boil my pasta and 2 minutes later I had a lovely,\u0026nbsp; bowl of this wonderfully tasty dish sitting in front of me.\u0026nbsp; I am rather lazy sometimes and quick and easy always works for me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"379\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1097.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a great fan of good quality tinned Italian tomatoes.\u0026nbsp;\u0026nbsp; They are soooo good!\u0026nbsp; I don't know if it's the air in Italy, or the sunshine, or the earth . . . but Italian tomatoes are heavenly . . . fresh or tinned, sun dried, etc.\u0026nbsp; They're just the best.\u0026nbsp; In a dish where tomatoes are going to be the main ingredient, I always use a good quality Italian tinned tomato for this.\u0026nbsp; The basil came from my garden and I also always have good quality Parmigiano Reggiano in my fridge.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"377\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1092.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nhere is a simple truth . . . you don't have to go to Italy or spend a fortune to get good dried pasta.\u0026nbsp; I use a supermarket's best brand,\u0026nbsp; and it's as good as any Italian brand in my opinion.\u0026nbsp; The only way I would splurge and buy an \u003Ci\u003Eactual\u003C\/i\u003E Italian brand of pasta would be to get a special shape that I couldn't\u0026nbsp; find otherwise . . . like buggatini. (I was actually watching America's Test Kitchen the other day and they were testing out pasta brands and the clear winner was NOT an Italian brand at all . . . so don't be taken in and spend extra money when you don't really need to.\u0026nbsp; I wouldn't buy the saver's brand . . . but I wouldn't pimp for the so-called best brand name types either.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"353\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1081.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe most important elements of this dish are the cheese, the tomatoes, the basil and the garlic.\u0026nbsp; I infused the butter with the flavours of garlic and lemon, which went a long way towards flavouring this \"fresh\" sauce.\u0026nbsp; The only herb I used was fresh Basil which I cut in the chiffonade style.\u0026nbsp; (Very easy, just roll up into a cigar and cut into thin slices with a sharp knife.\u0026nbsp; That's chiffonade.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1091.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyways, to make a long story short . . . good and simple ingredients . . . put together in a simple way . . . quick to make . . . delicious to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"388\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1090.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake some.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"375\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1089.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Comfort Spaghetti*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spaghetti-comfort\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI didn't know what \nelse to call this.\u0026nbsp; Spaghetti with a comfort sauce. \u0026nbsp; Plain and simple \ningredients put together beautifully.\u0026nbsp; Grab your spoon and fork, you're \ngoing to love this\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 ounces dry spaghetti (1\/4 pound)\u003Cbr \/\u003E\n50g of finely grated parmesan cheese (about 1\/4 cup)\u003Cbr \/\u003E\n2 tsp unsalted butter\u003Cbr \/\u003E\nthe juice of 1\/2 lemon\u003Cbr \/\u003E\n1 fat clove of garlic, peeled and degermed and bashed\u003Cbr \/\u003E\n1 tsp finely grated lemon zest (from an unwaxed lemon)\u003Cbr \/\u003E\na small handful of fresh basil leaves, chiffonade\u003Cbr \/\u003E\n1 425g tin of chopped Italian Tomatoes, drained\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"351\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1099.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n your butter into a microwaveable dish along with the garlic clove.\u0026nbsp; \nNuke in the microwave for about 30 seconds, until the butter is melted \nand you can smell the garlic.\u0026nbsp; Stir in the lemon zest and juice, and set\n aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring a large pot of lightly salted water to the boil.\u0026nbsp; \nAdd the spaghetti and cook according to your package directions for al \ndente.\u0026nbsp; Leave the drained tomatoes in the strainer.\u0026nbsp; Once the pasta is \ndone, pour it over the drained tomatoes in the strainer and drain well.\u0026nbsp;\n (This helps to heat up the tinned tomatoes.)\u0026nbsp; Return the spaghetti and \ntomatoes to the saucepan.\u0026nbsp; Tip in the garlic butter, the cheese and the \nbasil leaves.\u0026nbsp; (To chiffonade, roll the leaves into a tight cylinder and\n then slice them crosswise into thin strips.)\u0026nbsp; Toss together to coat the\n spaghetti.\u0026nbsp; Season to taste with sea salt and freshly ground black \npepper.\u0026nbsp; Divide into two pasta bowls and serve.\u0026nbsp; I like to pass more \nparmesan cheese at the table.\u0026nbsp; (You can never have too much parmesan!)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know you get tired of me telling you about these tomatoes, but when I find something which is great I just need to talk about it whenever I can.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" class=\"irc_mi i34_hqIvWncs-pQOPx8XEepE\" height=\"320\" src=\"https:\/\/www.ocado.com\/productImages\/539\/53926011_0_640x640.jpg?identifier=74f664953ddb8f04af4648bc507b0f19\" style=\"margin-top: 0px;\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love, LOVE \u003Ca href=\"http:\/\/lwlink3.linkwithin.com\/api\/click?format=go\u0026amp;jsonp=vglnk_147317503716112\u0026amp;key=503c38809682907e0e07931326b1c03d\u0026amp;libId=isrmbsqw01012xfu000DAmry5vwpo\u0026amp;loc=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2F2016%2F08%2Foven-baked-spicy-chicken-tacos.html\u0026amp;v=1\u0026amp;out=http%3A%2F%2Fwww.cirio1856.co.uk%2Fen%2Fproducts%2Flistall%2F1%2Ftomatoes\u0026amp;ref=http%3A%2F%2Ftheenglishkitchen.blogspot.co.uk%2Fsearch%2Flabel%2FCirio\u0026amp;title=The%20English%20Kitchen%3A%20Oven-Baked%20Spicy%20Chicken%20Tacos\u0026amp;txt=%3Cb%3ECirio%20Chopped%20Tomatoes%3C%2Fb%3E\" target=\"_blank\"\u003E\u003Cb\u003Ethese tomatoes\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; I have been known to just sit and eat them out of the tin . . . with a spoon.\u0026nbsp; Seriously. \u0026nbsp; These are the next best thing to fresh tomatoes in my opinion, and trust me when I say when tomatoes are the main ingredient in any dish . . .\u0026nbsp; you only want the BEST.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nComiendo Feliz!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7116894997540114586\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/comfort-spaghetti.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7116894997540114586"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7116894997540114586"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/comfort-spaghetti.html","title":"Comfort Spaghetti"}],"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":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1913917272107924489"},"published":{"$t":"2016-03-21T04:00:00.000+00:00"},"updated":{"$t":"2016-03-21T04:00:02.273+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Cheesy Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4948_zps4zzt4klb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4948_zps4zzt4klb.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is something which I made a long time ago and forgot to tell you about.\u0026nbsp; It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc.\u0026nbsp; It turned out fabulous! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4949_zpsyyk01trm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4949_zpsyyk01trm.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did try making it in a slow cooker once . . .\u0026nbsp; but the slow cooker I had worked on a burner type of system and it all burnt on the bottom, so I scratched that idea and did this my own way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4950_zpsfqg8qeyh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4950_zpsfqg8qeyh.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe original recipe was based on\u003Ca href=\"http:\/\/damndelicious.net\/2014\/09\/27\/slow-cooker-cheesy-bacon-ranch-potatoes\/\" target=\"_blank\"\u003E\u003Cb\u003E this one here. \u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; Kathy had done it for a pot luck we Senior Missionaries had in Manchester.\u0026nbsp; It was really good and I wanted to make it at home.\u0026nbsp;\u0026nbsp; Of course we don't get dry ranch salad dressing over here and so she had adapted it to her own way of doing things\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4951_zpsgqvwooej.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4951_zpsgqvwooej.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd after my initial failure, I adapted it again to what I thought would work better for me, and this tasty dish is what I ended up with.\u0026nbsp; So good I could have eaten this and nothing else.\u0026nbsp; You could also add some herbs to the mix.\u0026nbsp; I would use parsley and thyme, maybe some sage or rosemary . . .\u0026nbsp; but not a lot.\u0026nbsp; Garlic would also be nice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4952_zpskrp1mqol.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4952_zpskrp1mqol.jpg\" height=\"380\" 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\u003Ci\u003E\u003Cb\u003E*Cheesy Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nserves 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheesy-potatoes\" 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\n\u003C\/div\u003E\nI just kind of threw these together based on something someone told me.\u0026nbsp;\u0026nbsp; They turned out great!\u0026nbsp; I love it when that happens.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 pounds of small new potatoes, parboiled until just tender\u003C\/div\u003E\n(allow to come to room temperature)\u003C\/div\u003E\n1 bunch of spring onions, chopped\u003C\/div\u003E\n1 cup of single cream (225ml)\u003C\/div\u003E\n180g of grated cheese (1 1\/2 cups)\u003C\/div\u003E\n(I used a four cheese mix which had mozzarella, red leicester,\u003C\/div\u003E\ncheddar and jack cheese in it)\u003C\/div\u003E\n1 package of sliced ham, cut up (about 6 slices of ham)\u003C\/div\u003E\nsalt and black pepper\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 DSCN4953_zpsn3ic1zny.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4953_zpsn3ic1zny.jpg\" height=\"380\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a casserole dish.\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 DSCN4954_zpsboclkwa0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4954_zpsboclkwa0.jpg\" height=\"388\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSlice\n the potatoes into a bowl in thick slices.\u0026nbsp; Season lightly.\u0026nbsp; Add the \ncream, spring onions, ham and most of the cheese, reserving a small bit \nfor later on.\u0026nbsp; Pour this mixture into the casserole dish.\u0026nbsp; Cover and \nbake in the heated oven for about 35 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4956_zpskiecty0m.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4956_zpskiecty0m.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUncover, sprinkle the \nremaining cheese over top and bang it back into the oven.\u0026nbsp; Bake for a \nfurther 10 to 15 minutes, until golden brown and bubbling.\u0026nbsp; Let stand \nfor 5 minutes or so before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4958_zps6yjzoinh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4958_zps6yjzoinh.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1913917272107924489\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/cheesy-potatoes.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1913917272107924489"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1913917272107924489"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/cheesy-potatoes.html","title":"Cheesy Potatoes"}],"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":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-243028536338671118"},"published":{"$t":"2016-02-05T04:00:00.000+00:00"},"updated":{"$t":"2016-02-05T04:00:07.172+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"for the kids"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"}],"title":{"type":"text","$t":"Tuna Tug Boats"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5055_zpsbz4yb6yb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5055_zpsbz4yb6yb.jpg\" height=\"263\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is an oven sandwich that I used to make often for my kids when they were growing up.\u0026nbsp; They're delicious, simple to make and they use ingredients I normally have in my larder.\u0026nbsp; So they are a bit of a store cupboard meal.\u0026nbsp; Also\u0026nbsp; if you use low fat cheese and mayonnaise, they are not that unhealthy.\u0026nbsp; Especially if you serve them with some vegetable sticks or salad on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN5056_zpsrhujuzd7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5056_zpsrhujuzd7.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlso I would only use tuna in spring water for this, not brine or olive oil, and I'll let you in on a little secret . . .\u0026nbsp; when I was a very young woman and grocery shopping one day, an old Italian woman told me (as I was perusing the tuna shelf) to never buy anything but Albacore Tuna.\u0026nbsp; She said the rest was garbage.\u0026nbsp; I picked up a can of the albacore and I have to say she was right.\u0026nbsp; There is no comparison.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5057_zpsmaxobfu3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5057_zpsmaxobfu3.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;This is a case where you really do get what you pay for and in this case it is worth the extra pennies to buy albacore.\u0026nbsp; This same woman also told me that carrots with a blunt rounded end were sweeter, and she was right about that as well.\u0026nbsp; These old cooks . . .\u0026nbsp; they know what they are talking about.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5058_zpsbgeaasvd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5058_zpsbgeaasvd.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one of those recipes where you will find that the basic filling is really tasty, but it's also not hard to charge it up and adapt according to what you have on hand and like.\u0026nbsp; Try adding some chopped celery for extra crunch, or chopped green or black\u0026nbsp; olives.\u0026nbsp; All are very good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN5059_zpsnqh1dpju.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5059_zpsnqh1dpju.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's one case where you will find that one tin of tuna will feed the whole family, quite satisfactorily and all will enjoy . . .\u0026nbsp; and there are not too many things that you can say that about.\u0026nbsp; (You will find that the tins of Albacore Tuna, actually have more tuna in them and less water, so you are really getting value for money spent in the long run.)\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5060_zpshu0nhulr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5060_zpshu0nhulr.jpg\" height=\"400\" width=\"385\" \/\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\u003Ci\u003E\u003Cb\u003E*Tuna Tug Boats*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tuna-tug-boats\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is an oldie but a goodie. My kids always loved these, and I did too!\u0026nbsp; Quite simply delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 (200g) tin of albacore tuna, drained and flaked (6.5 ounces)\u003C\/div\u003E\n(I use the one in water)\u003C\/div\u003E\n72g of good mayonnaise (1\/3 cup) (I use the low fat)\u003C\/div\u003E\na heaped dessert spoon of sweet pickle relish\u003C\/div\u003E\n(Over here the one labeled New York Deli relish by French's)\u003C\/div\u003E\n2 TBS finely chopped spring onions\u003C\/div\u003E\n1\/2 tsp dijon mustard\u003C\/div\u003E\npinch salt and black pepper\u003C\/div\u003E\n120g of strong cheddar cheese, grated (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n(again I use the low fat)\u003C\/div\u003E\n\u003Cdiv\u003E\n4 hot dog buns, split open\u003C\/div\u003E\n4 TBS of grated strong cheddar cheese to finish\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 DSCN5061_zpsymoely8q.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5061_zpsymoely8q.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Have ready a baking dish large enough to fit the hot dog buns snug together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMash\n together the tuna, mayo, relish, onions, mustard along with the salt \nand pepper.\u0026nbsp; Stir in the first amount of cheddar cheese.\u0026nbsp; Fill the buns \nwith this mixture, dividing it equally amongst them.\u0026nbsp; Place into the \nbaking dish next to each other.\u0026nbsp; Sprinkle 1 TBS of cheese over top of \neach.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5062_zpsnn7ctuci.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5062_zpsnn7ctuci.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 25 to 30 minutes, until the filling is hot \nand bubbly and the buns are golden.\u0026nbsp; Allow to stand for 5 minutes before\n serving.\u0026nbsp; Serve warm.\u0026nbsp; Potato chips or french fries are great go withs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5065_zpsgnzzuyq6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5065_zpsgnzzuyq6.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd had his with Dusty Fries . . .\u0026nbsp; simply oven chips dusted with some garlic and onion powders, paprika and a bit of Parmesan Cheese before baking.\u0026nbsp; I had a nice salad with mine.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/243028536338671118\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/tuna-tug-boats.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/243028536338671118"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/243028536338671118"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/tuna-tug-boats.html","title":"Tuna Tug Boats"}],"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":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7583250698275494027"},"published":{"$t":"2016-01-27T04:00:00.001+00:00"},"updated":{"$t":"2022-11-23T10:46:53.196+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"once in a blue moon treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Dauphinoise Hasselback Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9204_zpsamngecfh.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI am always looking for a different way to cook potatoes.\u0026nbsp; I love\u0026nbsp; potatoes.\u0026nbsp; Unfortunately I need to watch how many I eat these days.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe days of having nothing but a baked potato for supper are long over.\u0026nbsp; But I can enjoy half a one, and today I enjoyed a half a one of these delicious babies.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EA delicious twist on an old favourite . . .\u0026nbsp; or two old favourites combined.\u0026nbsp; Either way . . .\u0026nbsp; worth it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9205_zpsccdoi8bh.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThese are somewhat of a blue-moon treat and not something you would want to eat every day of the week, but boy oh boy, when you do, they are definitely something which will be enjoyed.\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\u003EBaking potatoes, sliced almost all the way through at 1\/3 inch spaces and then the spaces stuffed\u0026nbsp; . . .\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=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"533\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9203_zpss5updx1f.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWith seasoned and herbed butter, alternating with thin slices of Parmigiano Reggiano cheese . . . then baked until golden brown, drizzled with some cream and sprinkled with a bit more cheese and baked again . . .\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=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"638\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9206_zpsmhdrbnnv.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;The potatoes end up tender with tasty golden edges . . .\u0026nbsp; cheese and cream melting down into those crisp crevices . . . perfectly seasoned.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9207_zpsnkdwxrhi.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nDeliciously indulgent.\u0026nbsp; Like I said\u0026nbsp; . . . once in a blue moon . . .\u0026nbsp; a real treat.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"638\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9216_zpsap4o3xez.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\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\u003Ci\u003E\u003Cb\u003E*Dauphinoise Hasselback Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2 generously\u003C\/div\u003E\n\u003Cdiv\u003E\n4 realistically\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/dauphinoise-hasselback-potatoes\" 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\nDelicious.\u0026nbsp; Simple. Cheesy and creamy. A real treat!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 baking potatoes, well washed and dried and rubbed with a bit of olive oil\u003C\/div\u003E\n2 TBS butter (cold)\u003C\/div\u003E\n1 (2 inch) piece of Parmigiano Reggiano Cheese, thinly sliced\u003C\/div\u003E\n1\/4 tsp each, fine sea salt, freshly ground black pepper, and garlic powder\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n60ml heavy cream (1\/4 cup)\u003C\/div\u003E\n2 TBS grated strong cheddar cheese\u003C\/div\u003E\n2 TBS finely grated Parmigiano Reggiano Cheese\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\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"584\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9217_zps94avyis0.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\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\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Taking a sharp knife, cut through\n the potatoes, almost all the way through to the bottom, leaving about \n1\/2 uncut, and slicing\u0026nbsp; about 1\/3 inch apart all the way across the \nlength of the potatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9218_zpsbb6vmzcd.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\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\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the sea salt, pepper, \ngarlic powder and thyme in a small bowl.\u0026nbsp; Cut the butter into thin \nslices and sprinkle with the herb mixture.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPress one butter slice in \nbetween the slices of the potatoes, alternating with the Parmigiano \nReggiano Cheese.\u0026nbsp; Place into a baking dish and then bake in the oven for\n about 45 minutes or until tender and golden.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Dauphinoise Hasselback Potatoes\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9219_zpssyw2mooi.jpg\" title=\"Dauphinoise Hasselback Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDrizzle the cream over \ntop of each evenly and sprinkle evenly with the cheddar and Parmigiano \ncheeses.\u0026nbsp; Return to the oven for a further 5 to 10 minutes.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7583250698275494027\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/dauphinoise-hasselback-potatoes.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7583250698275494027"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7583250698275494027"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/dauphinoise-hasselback-potatoes.html","title":"Dauphinoise Hasselback Potatoes"}],"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-4635778657941959276"},"published":{"$t":"2016-01-25T04:00:00.000+00:00"},"updated":{"$t":"2016-01-25T04:00:13.160+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slow cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"French Onion Cottage Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4879_zpsuiiw0q96.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4879_zpsuiiw0q96.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRed meat isn't something which we eat in this house very often. \u0026nbsp; I know we had that BBQ Beef Pie last week.\u0026nbsp; The week before I had made this French Onion Cottage Pie for a supper one night and it was fabulous.\u0026nbsp; I used my slow cooker and cooked the beef overnight so that it was fork tender, and the gravy was absolutely delicious. \u0026nbsp; I just used the method etc. that I normally use to do a pot roast in the slow cooker.\u0026nbsp; It worked out really well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4880_zpslixugj2a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4880_zpslixugj2a.jpg\" height=\"260\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe meat cooks in a mix of dry onion soup mix and apple juice, along with some dried thyme. \u0026nbsp; You can use water instead of the apple juice if you wish, but the apple juice really gives it a lovely flavour.\u0026nbsp; You can use half apple juice and half water if you are not sure. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4881_zps1tlyejhg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4881_zps1tlyejhg.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think the apple juice helps to tenderize the beef.\u0026nbsp; Not sure, but I know that I like it!\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4882_zpsylpjeuvt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4882_zpsylpjeuvt.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou thicken the gravy once the meat it tender and then pour it into a casserole dish.\u0026nbsp; I top it with carrots, peas and corn, which I cook myself, but you could also use mixed frozen vegetables if you wanted to, or in a pinch . . .\u0026nbsp; drained canned mixed vegetables.\u0026nbsp; I like to cook my own from scratch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4885_zpstsqjtjhl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4885_zpstsqjtjhl.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA Parmesan Cheese flavoured buttery mash tops it off before you pop it into the oven.\u0026nbsp; You bake it until it is golden brown on top with scrummy little bits (that I love) and the filling is bubbling up underneath.\u0026nbsp; The whole thing is scrumptious.\u0026nbsp; SCRUMPTIOUS!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4892_zpsjxyaia9w.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4892_zpsjxyaia9w.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo good in fact that I had to say scrumptious twice\u0026nbsp; . . .\u0026nbsp; oops I said it again!\u0026nbsp; Coz it is. Scrumptious.\u0026nbsp; Would I lie to you? Scrummy yummy.\u0026nbsp; Winter. Rib sticking.\u0026nbsp; Comfort food and simple to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4887_zpsnpeqnpjq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4887_zpsnpeqnpjq.jpg\" height=\"400\" width=\"385\" \/\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\u003Ci\u003E\u003Cb\u003E*French Onion Cottage Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 -6\u003C\/div\u003E\n(Depending on appetites)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/french-onion-cottage-pie\" 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\nThis\n is delicious.\u0026nbsp; You cook the meat in the slow cooker overnight until it \nis fork tender.\u0026nbsp; Thicken the gravy the next day, pile it into a baking \ndish, top with some cooked veg and mash and, after a quick bake in the \noven, a delicious dinner is served.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 1\/2 pounds beef stew meat, cut into 1 inch cubes\u003C\/div\u003E\n1 envelope (4 serving size) dry french onion soup mix\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n675ml of apple juice (or water, 3 cups)\u003C\/div\u003E\nsalt and pepper to taste\u003C\/div\u003E\n2 TBS flour shaken together with 120ml (1\/2 cup) cold water until smooth\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nfor the vegetables:\u003C\/div\u003E\n3 carrots, peeled and diced\u003C\/div\u003E\n1\/2 large mug each of frozen peas and frozen corn\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the potato topping:\u003C\/div\u003E\n4 large potatoes, peeled and cut into chunks\u003C\/div\u003E\n60 - 90 m of warm milk (1\/4 to 1\/3 cup) \u003C\/div\u003E\n3 TBS finely grated parmesan cheese\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\nsalt and black pepper to taste \u003C\/div\u003E\n\u003Cdiv\u003E\nbutter to dot (optional)\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 DSCN4888_zpspfxcfivo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4888_zpspfxcfivo.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nPlace\n the stew beef in the slow cooker along with the soup mix, thyme and \napple juice or water.\u0026nbsp; Cook on low for 8 hours\/overnight.\u0026nbsp;\u0026nbsp; The next \nday, scoop out the meat and place into a four serving size shallow \ncasserole dish.\u0026nbsp;\u0026nbsp; Whisk the flour\/water mix into the juices in the pot \nand bring to the boil, stirring constantly.\u0026nbsp; Cook until thickened.\u0026nbsp; \nTaste and adjust seasoning as required.\u0026nbsp; Pour over the meat in the \ncasserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook the carrots in llightly salted boiling\n water until almost tender.\u0026nbsp; Add the peas and corn for the last couple \nof minutes.\u0026nbsp; Drain well.\u0026nbsp; Spread the vegetables over the meat in the \ncasserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook the potatoes in lightly salted boiling\n water to cover until fork tender.\u0026nbsp;\u0026nbsp; Drain well and return the potatoes \nto the saucepan.\u0026nbsp; Mash well with enough warm milk and the butter to give\n you the right consistency for spreading over the casserole filling.\u0026nbsp; \nStir in the Parmesan cheese.\u0026nbsp; Taste and adjust seasoning before \nspreading over top of the casserole to cover the meat and the \nvegetables.\u0026nbsp; Rough up the top with the tines of a fork.\u0026nbsp; Dot with a bit \nof butter if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4890_zpsxwqml1uk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4890_zpsxwqml1uk.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas \nmark 4.\u0026nbsp; Once the oven is hot place the casserole dish on top of a \nbaking tray.\u0026nbsp; Bake in the heated oven until the filling is bubbling and \nthe top of the cottage pie is golden brown.\u0026nbsp; Let stand five minutes \nbefore spooning out to serve.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4893_zpsf8vn9hfb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4893_zpsf8vn9hfb.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; The leftovers warmed up in a skillet the day after were (believe it or not) even more scrumptious!\u0026nbsp; There . . .\u0026nbsp; said it five times.\u0026nbsp; Can there be any doubt at all? "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4635778657941959276\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/french-onion-cottage-pie.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4635778657941959276"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4635778657941959276"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/french-onion-cottage-pie.html","title":"French Onion Cottage Pie"}],"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":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8638160438076636951"},"published":{"$t":"2015-09-14T04:00:00.000+01:00"},"updated":{"$t":"2015-09-14T04:00:04.736+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Irish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Bacon and Cabbage"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3052_zpsnad4nm1z.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3052_zpsnad4nm1z.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently purchased a new cookery book.\u0026nbsp; I know . . .\u0026nbsp; I didn't really need a new cookerybook, but it was my birthday and cookbooks are what bring me the most pleasure.\u0026nbsp; I read them like novels and always have a stack next to the bed which I am flipping through.\u0026nbsp; Call it what you will.\u0026nbsp; Obsession?\u0026nbsp; Guilty as charged!\u0026nbsp;\u0026nbsp; This one is really special however.\u0026nbsp; It's called \u003Ca href=\"http:\/\/www.amazon.co.uk\/Country-Cooking-Ireland-Colman-Andrews\/dp\/081186670X\" target=\"_blank\"\u003E\u003Cb\u003EThe Country Cooking of Ireland, by Coleman Andrews\u003C\/b\u003E\u003C\/a\u003E and it's a real winner.\u0026nbsp; I have always felt that if you want to get a real sense of what a country is like, you will embrace the food of that country . . .\u0026nbsp; and to do that you really need to get into the thick of the countryside.\u0026nbsp; Let me tell you . . .\u0026nbsp; the Irish countryside is a very delicious place!\u0026nbsp; Especially if this recipe is a fair representation of that, and I believe it is.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN3054_zpsw2gl2ch7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3054_zpsw2gl2ch7.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have a friend Jo, who has very deep Irish roots and she has always gone on about Irish Bacon and Cabbage, so when I saw this recipe it was one of the first ones which I wanted to cook.\u0026nbsp;\u0026nbsp; Jo always made it sound so delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3055_zpswpus0ncu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3055_zpswpus0ncu.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing out of the ordinary here\u0026nbsp; . . .\u0026nbsp; it's just simple imgredients . . .\u0026nbsp; cured pork, a few vegetables, water\u0026nbsp; . . .\u0026nbsp; pepper.\u0026nbsp; Cabbage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3056_zps9wpvntih.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3056_zps9wpvntih.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimple ingredients put together in a simple way with extraordinarily delicious results!\u0026nbsp; I made a mustard sauce to serve with it, and boiled new potatoes . . .\u0026nbsp; but a parsley sauce is just as delicious.\u0026nbsp; I do hope you will give it a go.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3053_zps9z1gmthx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3053_zps9z1gmthx.jpg\" height=\"373\" 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\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*Bacon and Cabbage*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bacon-and-cabbage\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nMy friend Jo used to go on about her nan's bacon and cabbage. Now I know why.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1.5 kg cured pork loin (3 pounds)\u003C\/div\u003E\n(In one piece)\u003C\/div\u003E\n1 carrot, peeled and chopped\u003C\/div\u003E\n2 stalks of celery, trimmed and chopped\u003C\/div\u003E\n2 leeks, chopped (white parts only)\u003C\/div\u003E\n1 tsp black peppercorns\u003C\/div\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n1 TBS fresh bread crumbs\u003C\/div\u003E\n(Dry in the oven for 30 minutes at 120*C\/250*F)\u003C\/div\u003E\n1 1\/2 tsp soft light brown sugar\u003C\/div\u003E\n2 TBS butter, softened\u003C\/div\u003E\n1 kg( 2 pounds) white cabbage, finely shredded\u003C\/div\u003E\nsalt\u003C\/div\u003E\nTo serve:\u003C\/div\u003E\nmustard or parsley sauce (See below)\u003C\/div\u003E\nboiled new potatoes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3057_zpsantqnfyr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3057_zpsantqnfyr.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the pork into a large pot along with the carrot, celery, leeks and \npeppercorns.\u0026nbsp; Cover with cold water.\u0026nbsp; Bring to the boil, then reduce to a\n simmer.\u0026nbsp; Simmer, uncovered for about 1 hour.\u003C\/div\u003E\nPreheat the \noven to 200*C\/400*F\/gas mark 6.\u0026nbsp; Remove the pork from the pot to a \nroasting pan large enough to hold it.\u0026nbsp; Strain and reserve the pot \nliquer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3063_zpsrtq3kd9l.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3063_zpsrtq3kd9l.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCut the rind off the pork and discard.\u0026nbsp;\u0026nbsp; Score the \nfat all over with a sharp knife.\u0026nbsp; In a small bowl, combine the mustard, \nbread crumbs, brown sugar and 1 TBS of the butter.\u0026nbsp; Mix together well.\u0026nbsp;\u0026nbsp;\n Spread over the top and sides of the pork loin and then roast in the \nheated oven for 20\u0026nbsp; minutes, til glazed and golden.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3058_zpsal5ch75r.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3058_zpsal5ch75r.jpg\" height=\"295\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile \nthe pork is roasting put the cabbage into a saucepan just large enough \nto hold it all.\u0026nbsp; Add reserved cooking liquid to cover.\u0026nbsp;\u0026nbsp; You may need to\n add a bit of water, which is okay.\u0026nbsp; Bring to the boil, then reduce and \nsimmer until the cabbage is cooked through, but retaining some \ncrispness.\u0026nbsp;\u0026nbsp; (This should take about 6 minutes.)\u0026nbsp; Drain well and toss in\n a bowl along with the remaining TBS of butter.\u0026nbsp; Season to taste with \nsalt.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the cabbage onto a large platter.\u0026nbsp; Slice the \npork into 1\/2 inch thick slices and lay on top of the cabbage.\u0026nbsp; Serve \nwith mustard or parsley sauce and boiled new potatoes on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3059_zpsoulzona1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3059_zpsoulzona1.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Ci\u003E\u003Cb\u003E*Mustard Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 1 1\/2 cups\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 small onion, peeled and stuck with 2 cloves\u003C\/div\u003E\n1 small bay leaf\u003C\/div\u003E\n225ml (1 cup) heavy cream\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n1 TBS Dijon or English Mustard\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the onion and bay leaf into a small saucepan.\u0026nbsp; Add the cream and bring \nto the boil over medium heat.\u0026nbsp; Set aside to infuse for 15 to 20 \nminutes.\u0026nbsp;\u0026nbsp; Using a clean saucepan, melt the butter in the pan over low \nheat.\u0026nbsp; Whisk in the flour and cook for one minutes, stirring \nconstantly.\u0026nbsp; Slowly strain the cream into the mixture and whisk well.\u0026nbsp; \nCook, stirring constantly for another minute or so.\u0026nbsp;\u0026nbsp; Whisk in the \nmustard.\u0026nbsp;\u0026nbsp; Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3061_zpsuyyli8mr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3061_zpsuyyli8mr.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ci\u003E\u003Cb\u003ETo make a Parsley sauce:\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\n Make the sauce as above, except leaving out the mustard.\u0026nbsp;\u0026nbsp; Whisk in \n225ml of chicken, ham or vegetable stock and cook over medium heat, \nstirring frequently for 3 to 4 minutes.\u0026nbsp;\u0026nbsp; Season to taste with salt and \npepper.\u0026nbsp; Stir in a handful of chopped fresh parsley (20g\/1\/2 cup)\u0026nbsp; and \nserve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8638160438076636951\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/bacon-and-cabbage.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8638160438076636951"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8638160438076636951"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/bacon-and-cabbage.html","title":"Bacon and Cabbage"}],"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-4735365164718894851"},"published":{"$t":"2015-07-30T04:00:00.000+01:00"},"updated":{"$t":"2015-07-31T05:52:16.134+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"}],"title":{"type":"text","$t":"Sour Cream Mac and Cheese"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2553_zpsiu38caxv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2553_zpsiu38caxv.jpg\" height=\"400\" width=\"394\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was invited to a pot luck supper recently to wish a good friend a fond farewell as she goes back to live with her family in South Africa.\u0026nbsp; The hostess asked me if I would bring a Macaroni and Cheese and I was only too happy to oblidge. \u0026nbsp; I have many Mac and Cheese recipes and all are very good, but this Sour Cream Mac and Cheese is one of the best.\u0026nbsp; Rich and cheesy . . . moreish even.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN2554_zpsshbcyyrv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2554_zpsshbcyyrv.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd it's great hot or at room temperature, which makes it the perfect recipe to take to a covered dish supper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2556_zpslxvfbhlu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2556_zpslxvfbhlu.jpg\" height=\"400\" width=\"394\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made a smaller one for Todd and I to enjoy at another time and so I could show you some photographs. \u0026nbsp; After all . . .\u0026nbsp; I couldn't bring a dish to a supper that has already been dug into and this is so good that I definitely wanted to dig into it to show you how rich and delicious it actually is . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2557_zpsgetcyamu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2557_zpsgetcyamu.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is really, really good.\u0026nbsp; The sour cream adds a touch of indulgence to the sauce . . .\u0026nbsp; and of course, there is oodles of cheese as well . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2558_zpsmdzctmux.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2558_zpsmdzctmux.jpg\" height=\"368\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStrong cheddar . . . half of which gets tossed with the cooked and drained macaroni . . .\u0026nbsp; and then the other half which gets melted into that rich and creamy sauce, along with some grated Parmesan . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2559_zpsumjcrymw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2559_zpsumjcrymw.jpg\" height=\"381\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's absolutely delicious and I don't think I need to tell you (but I will of course) my dish was brought home licked clean . . .\u0026nbsp; I knew it would be.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2560_zpscprfgziw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2560_zpscprfgziw.jpg\" height=\"400\" width=\"392\" \/\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\u003Ci\u003E\u003Cb\u003E*Sour Cream Mac and Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sour-cream-mac-and-cheese\" 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\nA\n delicious version of mac and cheese which has the richeness of sour \ncream and lots of tasty cheddar and Parmesan cheese!\u0026nbsp; Love, LOVE.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n230g of uncooked macaroni (2 cups)\u003C\/div\u003E\n125g of butter (1\/2 cup)\u003C\/div\u003E\n70g of plain flour (1\/2 cup)\u003C\/div\u003E\n425ml of milk (1 3\/4 cup)\u003C\/div\u003E\n120g of sour cream (1 cup)\u003C\/div\u003E\n45g of grated Parmesan Cheese (1\/4 cup)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/2 tsp black pepper\u003C\/div\u003E\n1\/2 tsp dry mustard powder\u003C\/div\u003E\n240g of grated strong cheddar cheese (2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2561_zpsz8bejppr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2561_zpsz8bejppr.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F. gas mark 4.\u0026nbsp;\u0026nbsp; Have ready a 2 litre\/quart baking dish, lightly buttered.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook\n the macaroni in lightly salted boiling water according to the package \ndirections.\u0026nbsp; Drain and rise well with cold water.\u0026nbsp; Drain again.\u0026nbsp; Toss \ntogether with 120g (1 cup) of the cheddar cheese.\u0026nbsp; Pour into the \nprepared baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt the butter in a saucepan.\u0026nbsp; Whisk\n in the flour and cook, stirring for about a minute.\u0026nbsp; Slowly whisk in \nthe milk.\u0026nbsp;\u0026nbsp; Whisk in the sour cream, Parmesan, salt, pepper and mustard \npowder.\u0026nbsp; Cook over medium low heat, stirring constantly, until the \nmixture bubbles and thickens.\u0026nbsp;\u0026nbsp; Stir in the remaining cheddar cheese, \nuntil melted.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2562_zpssi3mbf2b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2562_zpssi3mbf2b.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPour the cheese sauce over top of the macaroni.\u0026nbsp; Bake, uncovered in the heated oven for 1 hour until bubbly and brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - If desired you can top with buttered bread crumbs for a bit of buttery crunch."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4735365164718894851\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/sour-cream-mac-and-cheese.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4735365164718894851"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4735365164718894851"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/sour-cream-mac-and-cheese.html","title":"Sour Cream Mac and Cheese"}],"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":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5810274965308047227"},"published":{"$t":"2015-04-21T04:00:00.001+01:00"},"updated":{"$t":"2020-12-31T11:38:05.898+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meatballs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Swedish Meatballs"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"622\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1462_zpsbvetfvdq.jpg\" title=\"Swedish Meatballs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBelieve it or not I have only ever been to Ikea once in my whole life. \u0026nbsp; I went with a couple of mates to the one in Warrington a couple of years back.\u0026nbsp; I do have lots of furniture in my house from Ikea, but it was all delivered.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe one time I did go, I had to try their Swedish Meatballs. \u0026nbsp; I had heard so much about them, and they were pretty good, but I have to say . . .\u0026nbsp; they weren't as good as my homemade ones.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1463_zpsjypi4zzl.jpg\" title=\"Swedish Meatballs\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a mix of trial and error which began with a recipe from the Fannie Farmer Cookbook back in 1979.\u0026nbsp;\u0026nbsp; This was my base and throughout the years I have tweaked the recipe here and there and this is my final version and the one that I use all the time now.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1464_zps0lberhcp.jpg\" title=\"Swedish Meatballs\" width=\"589\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is tender and flavourful meatballs . . .\u0026nbsp; a mix of beef and pork and spices . . . whole wheat bread crumbs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1465_zpswxk8rdnl.jpg\" title=\"Swedish Meatballs\" width=\"614\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrowned and then simmered in a simple gravy in the oven, which is enriched during the final fifteen minutes of baking with some rich cream . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"589\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1469_zpsjvng9elr.jpg\" title=\"Swedish Meatballs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe gravy alone is to die for.\u0026nbsp; And there's plenty of it.\u0026nbsp;\u0026nbsp; Can you ever have too much gravy?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"618\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1470_zpsgosvm8wu.jpg\" title=\"Swedish Meatballs\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think not. \u0026nbsp;\u0026nbsp; Mmmmm . . .\u0026nbsp; moist, tender, flavourful meatballs . . .\u0026nbsp; rich creamy gravy . . .\u0026nbsp; served atop a nice pile of buttery noodles.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1472_zpsb9818g9k.jpg\" title=\"Swedish Meatballs\" width=\"619\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course Todd always has his with potatoes, which works well also. \u0026nbsp; I hope you will give them a go.\u0026nbsp;\u0026nbsp; I would be surprised if you didn't think these were the best Swedish Meatballs ever.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1475_zpsytr5qp8c.jpg\" title=\"Swedish Meatballs\" width=\"608\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Swedish Meatballs and Gravy*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4-6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/swedish-meatballs-and-gravy\" 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\nDelicious\n meatballs in a fabulously rich gravy.\u0026nbsp;\u0026nbsp; So tasty!\u0026nbsp; Apologies to Ikea, \nbut I think these are better.\u0026nbsp; Delicious with noodles.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the meatballs:\u003Cbr \/\u003E\n3\/4 pound of ground beef (I like to use extra lean)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 pound ground pork\u003C\/div\u003E\n\u003Cdiv\u003E\n3 slices of whole wheat bread, crusts removed and made into crumbs\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large free range egg, beaten lightly\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n3\/4 tsp ground allspice\u003C\/div\u003E\n\u003Cdiv\u003E\n3\/4 tsp ground nutmeg\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS oil for frying\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the gravy:\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS plain flour\u003C\/div\u003E\n\u003Cdiv\u003E\n300ml of chicken broth (1 1\/3 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS dijon mustard\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp Worcestershire sauce\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp honey\u003C\/div\u003E\n\u003Cdiv\u003E\n300ml of double cream (1 1\/3 cup whipping cream)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\nchopped parsley to garnish\u003C\/div\u003E\n\u003Cdiv\u003E\nbuttered noodles to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"622\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN14621_zpsojlkgge6.jpg\" title=\"Swedish Meatballs\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFirst\n make the meatballs.\u0026nbsp; Mix together all of the meatball ingredients, with\n the exception of the oil for frying,\u0026nbsp; until well combined. Shape into 1\n 1\/2 inch balls.\u0026nbsp; Heat the oil in a large skillet.\u0026nbsp; Brown the meatballs \nlightly all over in the hot fat.\u0026nbsp; Put them into a casserole dish.\u0026nbsp; Whisk\n the flour into the pan drippings.\u0026nbsp;\u0026nbsp; Whisk in the chicken broth, \nmustard, Worcestershire sauce and honey.\u0026nbsp;\u0026nbsp; Bring to the boil, whisking \nconstantly.\u0026nbsp;\u0026nbsp; Season to taste with salt and pepper.\u0026nbsp; Pour this over the \nmeatballs in the casserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Swedish Meatballs\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1473_zpsf0k2nxam.jpg\" title=\"Swedish Meatballs\" width=\"630\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to\n 180*C\/350*F\/ gas mark 4.\u0026nbsp; Put the casserole with the meatballs in it \ninto the preheated oven.\u0026nbsp; Bake, stirring occasionally for about 25 \nminutes.\u0026nbsp;\u0026nbsp; Whisk in the cream.\u0026nbsp;\u0026nbsp; Bake for 15 minutes longer.\u0026nbsp; Serve hot \ngarnished with parsley flakes along with some buttered noodles."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5810274965308047227\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/swedish-meatballs.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5810274965308047227"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5810274965308047227"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/swedish-meatballs.html","title":"Swedish Meatballs"}],"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":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-583828820618069839"},"published":{"$t":"2015-01-30T04:00:00.000+00:00"},"updated":{"$t":"2015-01-30T04:00:03.419+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Sweet Wholemeal Bannock"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN0241_zpsnmrhvpy0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0241_zpsnmrhvpy0.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell, January is certainly going out with a big bang!\u0026nbsp; We have had probably one of the mildest winter's on record (according to the weather people, it's still felt pretty cold to me!) and now Lady Winter has decided to remind us that she is boss by giving us a couple of really nasty days.\u0026nbsp;\u0026nbsp; These days are perfect for staying inside all warm and cosy by the fire.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN0245_zpspdssl6ic.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0245_zpspdssl6ic.jpg\" height=\"363\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTime to put your feet up and sit snug as a bug with a nice hot drink, your favourite book and a nice warm slice of this delicious soda bread spread with lotsa butter and some of that sunshine strawberry jam you made last summer! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0244_zpsebkm8nvs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0244_zpsebkm8nvs.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis soda bread is so easy to make and works up very quickly.\u0026nbsp; It's not that pretty.\u0026nbsp; Actually\u0026nbsp; . . .\u0026nbsp; I probably didn't quite knead it enough as I didn't want to toughen it, so mine is rather rough looking . . .\u0026nbsp; but made no difference to the taste or texture . . .\u0026nbsp; Just the outside!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0247_zpsjmmvqtmn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0247_zpsjmmvqtmn.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's an Irish Bannock.\u0026nbsp; Soda bread.\u0026nbsp; Bannock. \u0026nbsp; A rose by any other name.\u0026nbsp; My ex's Aunt Rita used to make the most lovely cheese bannock.\u0026nbsp; All by sight.\u0026nbsp; No recipe.\u0026nbsp; Delicious.\u0026nbsp; (She's still going strong, in her late 90's and probably still baking bannock every now and again.) \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0248_zpskm6c3ba0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0248_zpskm6c3ba0.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has a beautiful light texture . . .\u0026nbsp; with a slight tang from the buttermilk.\u0026nbsp;\u0026nbsp; (Oh don't you just adore things baked with buttermilk?)\u0026nbsp;\u0026nbsp; A slight nuttiness from the wholemeal flour . . .\u0026nbsp; a little bit of sweet from the sugar.\u0026nbsp; Crisp crust.\u0026nbsp; Light and fluffy insides.\u0026nbsp; In short . . .\u0026nbsp; perfect.\u0026nbsp; Adapted from a recipe from the National Trust.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0251_zpsyctsa5xt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0251_zpsyctsa5xt.jpg\" height=\"390\" 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\u003Ci\u003E\u003Cb\u003E*Sweet Wholemeal Bannock*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 8 inch round loaf\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sweet-wholemeal-bannock\" 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\nWonderful served thinly sliced and warm with butter and jam.\u0026nbsp; The perfect Irish tea-time treat!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n350g of plain whole meal flour, sifted\u003C\/div\u003E\n100g of plain white flour, sifted (1\/2 cup plus a scant 1\/4 cup)\u003C\/div\u003E\n1 tsp baking soda\u003C\/div\u003E\n50g of butter, softened (1\/4 cup)\u003C\/div\u003E\n2 dessert spoons of caster sugar (scant 3 TBS)\u003C\/div\u003E\n200ml of buttermilk (7 fluid ounces)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN0254_zpsxwcb4abj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0254_zpsxwcb4abj.jpg\" height=\"388\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter and line an 8 inch round baking tin.\u0026nbsp; (I used my Le Creuset casserole)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN0255_zpsbcvhwhn7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0255_zpsbcvhwhn7.jpg\" height=\"388\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the flours together with the soda.\u0026nbsp; Rub in the butter to a fine crumb.\u0026nbsp;\n Add the sugar.\u0026nbsp; Stir in the buttermilk to give you a soft, pliable \ndough.\u0026nbsp; You may need a bit more or less depending.\u0026nbsp; Tip out onto a \nlightly floured board and knead lightly.\u0026nbsp; Shape into an 8 inch round.\u0026nbsp; \nDrop into the tin.\u0026nbsp;\u0026nbsp; Bake for 35 to 45 minutes, until well risen and \ngolden brown.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove from the oven and turn out onto a wire rack to cool.\u0026nbsp; Serve warm, sliced and spread with softened butter."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/583828820618069839\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sweet-wholemeal-bannock.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/583828820618069839"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/583828820618069839"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sweet-wholemeal-bannock.html","title":"Sweet Wholemeal Bannock"}],"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":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6467699073248687016"},"published":{"$t":"2015-01-27T04:00:00.000+00:00"},"updated":{"$t":"2017-09-06T16:19:10.589+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Sage Roasted Bangers with mash and onion gravy"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pBPJptvxGxc\/WbAQjMAPyyI\/AAAAAAABQdk\/XB42rRjY0Z8bWVFdB6-Yox9d8N5l5DJ5wCLcBGAs\/s1600\/unnamed-335.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"635\" data-original-width=\"640\" height=\"634\" src=\"https:\/\/1.bp.blogspot.com\/-pBPJptvxGxc\/WbAQjMAPyyI\/AAAAAAABQdk\/XB42rRjY0Z8bWVFdB6-Yox9d8N5l5DJ5wCLcBGAs\/s640\/unnamed-335.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think Bangers (sausages) and Mash has to be the Toddsters favourite meal of all that I cook for him.\u0026nbsp; He loves a good meaty sausage.\u0026nbsp; He love a nice pile of fluffy mash and\u0026nbsp; . . .\u0026nbsp; he adores a nice onion gravy. \u0026nbsp; This meal ticks all the boxes for him and he is a very happy camper when I make it for him!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-8UQJL6qYhUs\/WbAQpVK96KI\/AAAAAAABQdo\/VYYMJwehFNAyXMJu1kqAYl9dgWNyBdYSQCLcBGAs\/s1600\/unnamed-336.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"603\" data-original-width=\"640\" height=\"602\" src=\"https:\/\/4.bp.blogspot.com\/-8UQJL6qYhUs\/WbAQpVK96KI\/AAAAAAABQdo\/VYYMJwehFNAyXMJu1kqAYl9dgWNyBdYSQCLcBGAs\/s640\/unnamed-336.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt goes without saying that you will want a nice and well flavoured meaty sausage for this.\u0026nbsp; After all, it \u003Ci\u003EIS\u003C\/i\u003E the star of the show!\u0026nbsp; Never ever opt for a cheap and nasty sausage.\u0026nbsp; When you go for cheap and nasty, that is what you get.\u0026nbsp; When it comes to sausages . . .\u0026nbsp; you DO get what you pay for.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-8W9b8hGR3NA\/WbAQwHaiQ7I\/AAAAAAABQds\/zFrXyCtFo-47ewaG3_MF-xFhjGORuCenACLcBGAs\/s1600\/unnamed-337.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"604\" data-original-width=\"640\" height=\"604\" src=\"https:\/\/4.bp.blogspot.com\/-8W9b8hGR3NA\/WbAQwHaiQ7I\/AAAAAAABQds\/zFrXyCtFo-47ewaG3_MF-xFhjGORuCenACLcBGAs\/s640\/unnamed-337.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCheap sausages are overloaded with fillers and fat . . . gristly bits . . .\u0026nbsp; with almost a pasty texture, which almost makes me want to gag.\u0026nbsp; I want to feel like I am eating somehing meaty . . .\u0026nbsp; not wall paper paste and sawdust stuffed into a tube, and not a nice tube at that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-u1wWjEQvssY\/WbAQ3fPLbbI\/AAAAAAABQdw\/2Y7HvuWHFZ0fxTMwnp96pcXq93GPujmLACLcBGAs\/s1600\/unnamed-338.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"624\" data-original-width=\"640\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-u1wWjEQvssY\/WbAQ3fPLbbI\/AAAAAAABQdw\/2Y7HvuWHFZ0fxTMwnp96pcXq93GPujmLACLcBGAs\/s640\/unnamed-338.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen you bite into a quality sausage the difference is immediately apparent . . .\u0026nbsp; when that skin snaps beneath your teeth and they sink into beautifully textured and flavourful meat, you have reached sausage heaven.\u0026nbsp; (Today I picked some sage from my garden and roasted it with the sausages.\u0026nbsp; It was gorgeous.\u0026nbsp; I love sage, it is one herb that winters very well in our garden.\u0026nbsp; Sage and Sausage are a marriage made in heaven.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-non6DlDCN5k\/WbAQ9eu7JYI\/AAAAAAABQd4\/bCDG9RnOsqk4QjSRdbBVwEfEeQ8WKABKgCLcBGAs\/s1600\/unnamed-339.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"632\" data-original-width=\"640\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-non6DlDCN5k\/WbAQ9eu7JYI\/AAAAAAABQd4\/bCDG9RnOsqk4QjSRdbBVwEfEeQ8WKABKgCLcBGAs\/s640\/unnamed-339.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI am a real fan of Heck Sausages myself (and no I have not been paid to say that.\u0026nbsp; It's simply the truth).\u0026nbsp; But any of the higher end sausages you see in the shops are sure not to disappoint and a good butcher's sausage that you buy at the Butcher shop itself, cannot be beaten.\u0026nbsp; Our local shop does a lovely sausage with caramelized onions in it.\u0026nbsp; Fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EFfyzxOsbng\/WbARHi48wWI\/AAAAAAABQeA\/P13mL1Z1rF40rZbI9k4BsmZ0_2jkPO3gACLcBGAs\/s1600\/unnamed-340.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"633\" data-original-width=\"640\" height=\"632\" src=\"https:\/\/1.bp.blogspot.com\/-EFfyzxOsbng\/WbARHi48wWI\/AAAAAAABQeA\/P13mL1Z1rF40rZbI9k4BsmZ0_2jkPO3gACLcBGAs\/s640\/unnamed-340.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhich brings me to the second part of this fabulous meal. \u0026nbsp; A great onion gravy!\u0026nbsp; You cannot beat a good onion gravy.\u0026nbsp; This one I am showing you today benefits with a long slow cooking of the onions and the addition of some good balsamic vinegar and a bit of brown sugar.\u0026nbsp; It's sooooo good ladled over the potatoes and sausage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rP-lbK_XEAE\/WbARO-xXCLI\/AAAAAAABQeM\/VcAs-WM_2pYTYC9K9HkWNMN8SLQUWfpqQCLcBGAs\/s1600\/unnamed-341.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"605\" data-original-width=\"640\" height=\"604\" src=\"https:\/\/3.bp.blogspot.com\/-rP-lbK_XEAE\/WbARO-xXCLI\/AAAAAAABQeM\/VcAs-WM_2pYTYC9K9HkWNMN8SLQUWfpqQCLcBGAs\/s640\/unnamed-341.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the final layer of this trinity of good taste is the mash. \u0026nbsp; Use a good floury potato that will break down nicely when you mash it . . .\u0026nbsp; giving you nice and dry fluffy potato . . .\u0026nbsp; ready and willing to soak up that butter and warm milk without becoming soggy.\u0026nbsp; You will end up with light and fluffy . . .\u0026nbsp; the perfect back drop for all that lovely meat and gravy.\u0026nbsp; No wonder this is a favourite of Todds! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-oKHxMn5dA5A\/WbARYf2KNtI\/AAAAAAABQeU\/qciZjEFgEk4gdNMzcgL5oDzueljn48DzACLcBGAs\/s1600\/unnamed-342.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"612\" data-original-width=\"640\" height=\"612\" src=\"https:\/\/2.bp.blogspot.com\/-oKHxMn5dA5A\/WbARYf2KNtI\/AAAAAAABQeU\/qciZjEFgEk4gdNMzcgL5oDzueljn48DzACLcBGAs\/s640\/unnamed-342.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\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*Sage Roasted Bangers with Onion Gravy and Mash*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sage-roasted-pork-sausages-with-onion-gravy-and-mash\" 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\nWith\n proper planning and timing you can have a delicious sausage and mash \nsupper on the table in not much more than half an hour.\u0026nbsp; This is the \nreal deal.\u0026nbsp; The onion gravy is to die for.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Sausage:\u003C\/div\u003E\n1 package of meaty and thick herbed pork sausages \u003C\/div\u003E\n(I like the heck sausages.\u0026nbsp; They're delicious)\u003C\/div\u003E\na handful of fresh sage leaves\u003C\/div\u003E\nolive oil to drizzle\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Mash:\u003C\/div\u003E\n2 pounds of mealy mashing potatoes, peeled and quartered\u003C\/div\u003E\n(A russet or a Maris Piper, or Rooster Potato work well)\u003C\/div\u003E\n225ml of warm milk into which you have melted 50g of butter (1 cup of milk, 1\/4 cup butter)\u003Cbr \/\u003E\nfine sea salt and ground white pepper to taste\u003Cbr \/\u003E\nfreshly grated nutmeg\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Gravy:\u003C\/div\u003E\n\u003Cdiv\u003E\na knob of butter\u003C\/div\u003E\n3 large red onions, peeled and thinly sliced into half moons\u003C\/div\u003E\n3 shallots, peeled and thinly sliced into half moons\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n2 TBS good balsamic vinegar\u003C\/div\u003E\n2 TBS brown sugar\u003C\/div\u003E\n450ml of good beef stock (2 cups)\u003Cbr \/\u003E\nfine sea salt and black pepper to taste\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-WSY3magTcXQ\/WbARjGS2BrI\/AAAAAAABQeY\/aJPQIHOTMRoRzDSvhvIcMUmUZqkTLGzxQCLcBGAs\/s1600\/unnamed-343.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"630\" data-original-width=\"640\" height=\"630\" src=\"https:\/\/2.bp.blogspot.com\/-WSY3magTcXQ\/WbARjGS2BrI\/AAAAAAABQeY\/aJPQIHOTMRoRzDSvhvIcMUmUZqkTLGzxQCLcBGAs\/s640\/unnamed-343.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Place the sausages onto a baking \ntray, scattering the sage leaves amongst them.\u0026nbsp; Drizzle with olive oil \nand toss together with a bit of sea salt and black pepper.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut the potatoes into a pot of lightly salted water to cover.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the knob of butter in a large skillet.\u0026nbsp; Once it begins to foam add the \nonions and shallots, cook over medium low heat for about 20 minutes, or \nuntil they are nicely softened without colouring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-O-K2iyZWqD4\/WbARsteExxI\/AAAAAAABQec\/bD_2lub78kMD839f4ClUEUN2A0Qq24yNgCLcBGAs\/s1600\/unnamed-344.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"619\" data-original-width=\"640\" height=\"618\" src=\"https:\/\/1.bp.blogspot.com\/-O-K2iyZWqD4\/WbARsteExxI\/AAAAAAABQec\/bD_2lub78kMD839f4ClUEUN2A0Qq24yNgCLcBGAs\/s640\/unnamed-344.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nBang the \nsausages into the oven and turn the burner on under the pot of potatoes \nand water.\u0026nbsp; Bring to the boil.\u0026nbsp; The sausages should take about 30 \nminutes to cook through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the flour into the onions, \ncook and stir to meld in the flour.\u0026nbsp; Add the brown sugar, balsamic \nvinegar and the beef stock.\u0026nbsp; Bring to the boil, whisking constantly.\u0026nbsp; \nReduce to a slow simmer and simmer for 30 minutes, stirring every now \nand again and taking care it doesn't catch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTest the \npotatoes after about 15 minutes.\u0026nbsp; If they are fork tender, drain them.\u0026nbsp;\u0026nbsp;\n Return them to the pan and shake them dry over the residual heat of the\n pan.\u0026nbsp;\u0026nbsp; Mash them well, slowly adding enough of the milk and butter \nmixture to give you a consistency you like.\u0026nbsp; You may not need it all \ndepending on the time of year and the typr of potato used.\u0026nbsp;\u0026nbsp; Season to \ntaste with some freshly grated nutmeg, salt and white pepper.\u0026nbsp; Set aside\n and keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-hE2pCOs187A\/WbARv8qlUYI\/AAAAAAABQeg\/ZR9vPSeZtLQ_LkVOYDIYsTjrdU6S3G5xACLcBGAs\/s1600\/unnamed-345.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"619\" data-original-width=\"640\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-hE2pCOs187A\/WbARv8qlUYI\/AAAAAAABQeg\/ZR9vPSeZtLQ_LkVOYDIYsTjrdU6S3G5xACLcBGAs\/s640\/unnamed-345.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nOnce the sausages have cooked through, \nremove them from the oven.\u0026nbsp; Divide the mash between 4 heated serving \nplates.\u0026nbsp; Top each mound of potatoes with a couple of sausages, some of \nthe crispy sage leaves and a nice spoonful of onion gravy.\u0026nbsp; Pass the \nremaining gravy at the table.\u003C\/div\u003E\nI like to serve these with a green vegetable on the side.\u0026nbsp; (Green beans, sprouts, peas, cabbage, etc.)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6467699073248687016\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sage-roasted-bangers-with-mash-and.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6467699073248687016"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6467699073248687016"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sage-roasted-bangers-with-mash-and.html","title":"Sage Roasted Bangers with mash and onion gravy"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-pBPJptvxGxc\/WbAQjMAPyyI\/AAAAAAABQdk\/XB42rRjY0Z8bWVFdB6-Yox9d8N5l5DJ5wCLcBGAs\/s72-c\/unnamed-335.jpg","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6149175243525098874"},"published":{"$t":"2014-10-01T04:00:00.001+01:00"},"updated":{"$t":"2021-02-06T12:02:20.646+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"}],"title":{"type":"text","$t":"Slumgullion"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7330_zps22600faf.jpg\" title=\"Slumgullion\" width=\"624\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI mourne the passing of summer into autumn . . . it will take a while for me to get into the swing of the changing light and have my food photos start looking decent again . . .\u0026nbsp; sigh . . . I find the transition really difficult. \u0026nbsp; It's especially hard to make dishes such as this Slumgullion look good.\u0026nbsp; Sigh again . . .\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ESlumgullion might not sound like the most appealing name for a dish, but I guarantee mom's slumgullion has a place in every kitchen!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EDo yourself a favour and don't explore the entymology of this word. Appetites will be destroyed, lol.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7333_zpsb5e349c3.jpg\" title=\"Slumgullion\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am sure very family must have their own version of this delicious stove top, one pan dinner. \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EIts basically just minced steak (I always use the extra lean with less than 5% fat) and a few store cupboard ingredients, put together in a way which is simple, quick and family pleasing . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"563\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7329_zps87f02299.jpg\" title=\"Slumgullion\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne pound of minced steak, with a few ingredients added such as onions, chopped peppers, celery, some tinned tomatoes and tomato sauce (passatta here in the UK)\u0026nbsp; and macaroni, with a bit of seasoning.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThat's basically all it is . . .\u0026nbsp; but simple doesn't mean that it isn't incredibly tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7339_zps7746d51e.jpg\" title=\"Slumgullion\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven my pasta hating husband tolerates this and goes back for seconds.\u0026nbsp; (Methinks he doth protest too much actually.\u0026nbsp; I\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;think secretly I am converting him into a pasta lover, but he would be the last one to admit it.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"595\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7338_zps28e5a651.jpg\" title=\"Slumgullion\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the kind of meal that is perfect for this time of year. \u0026nbsp; It's a great family meal and family pleaser. It's economical.\u0026nbsp; Kids love it.\u0026nbsp; Its hearty and filling . . .\u0026nbsp; and it's deliciousy simple. You cannot ask for much better than that. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ENow if I could only make it look as good as it tastes!\u0026nbsp; A simple salad and some garlic toast and you have a fabulous meal!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7349_zps885736ad.jpg\" title=\"Slumgullion\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\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*Slumgullion*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slumgullion\" 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\u003C\/div\u003E\nAmerican Chop Suey, Chinese Hash, Slumgullion.\u0026nbsp;\u0026nbsp; A rose by any other name.\u0026nbsp;\u0026nbsp; A one pan dish that is delicious and economical.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS canola oil\u003C\/div\u003E\n1 medium onion, peeled and chopped fine\u003C\/div\u003E\n1 red bell pepper, trimmed, seeded and chopped\u003C\/div\u003E\n1 stick of celery, washed and chopped\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n2 cloves of garlic, peeled and minced\u003C\/div\u003E\n2 TBS soy sauce\u003C\/div\u003E\n1 pound extra lean ground beef\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS tomato puree (tomato paste)\u003C\/div\u003E\n1 415g tin of tomato passata (15 ounce)\u003C\/div\u003E\n1 400g tin of chopped tomatoes in tomato juice ((14.5 ounce) undrained\u003C\/div\u003E\n345ml of chicken stock (1 1\/2 cups)\u003C\/div\u003E\n230g of dry macaroni (2 cups)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slumgullion\" border=\"0\" height=\"627\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7342_zps659f40aa.jpg\" title=\"Slumgullion\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large skillet with a lid.\u0026nbsp;\u0026nbsp; Add the onion, bell pepper, \ncelery and some seasoning.\u0026nbsp;\u0026nbsp; Cook, stirring occasionally, until the \nvegetables begin to soften.\u0026nbsp; Stir in the garlic, Soy sauce, and tomato \npuree.\u0026nbsp;\u0026nbsp; Cook until quite fragrant.\u0026nbsp;\u0026nbsp; Crumble the beef over top and cook\n breaking up the meat with a wooden spoon, stirring occasionally until \nthe meat is no longer pink.\u0026nbsp; Stir in the tomato passata, chopped \ntomatoes, and the broth, scraping up any browned bits.\u0026nbsp;\u0026nbsp; Cover and \nreduce the heat to low.\u0026nbsp;\u0026nbsp; Simmer, covered, until the meat and vegetables\n are tender, about 20 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\nStir in the macaroni, cover,\n and cook, stirring frequently, for a further 20 minutes or so, until \nthe pasta is tender.\u0026nbsp; Taste and adjust seasoning as necessary.\u0026nbsp;\u0026nbsp; Serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - Here in the uk, it may take longer for your macaroni to cook.\u0026nbsp; It did mine.\u0026nbsp; I just added a bit of boiling water every now and then to make sure it wasn't sticking.\u0026nbsp; It turned out perfectly.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6149175243525098874\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/slumgullion-comfort-food-at-its-best.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6149175243525098874"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6149175243525098874"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/slumgullion-comfort-food-at-its-best.html","title":"Slumgullion"}],"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":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7683733669506056792"},"published":{"$t":"2014-09-22T04:00:00.000+01:00"},"updated":{"$t":"2014-09-22T04:00:00.450+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Macaroni, Cheese and Tomato Bake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7195_zps5c3fa7f8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7195_zps5c3fa7f8.jpg\" height=\"318\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInterestingly enough the food here in the UK isn't all fish and chips and roast beef or curries.\u0026nbsp; They're also very fond of macaroni here, and other pasta's too.\u0026nbsp; In fact it is said that at the beginning of the 19th century they used to call their dandies \"macaronis\" because the\u0026nbsp; wigs which they wore were said to resemble macaroni! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-1TbHRCNKeBM\/VB7jGy_kHKI\/AAAAAAAAHas\/-wVA3fo0Yoc\/s1600\/scan0055%2BMacaroni%2Bbarber%2B(both%2Bwith%2Bqueues)%2B18th%2Bcentury.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-1TbHRCNKeBM\/VB7jGy_kHKI\/AAAAAAAAHas\/-wVA3fo0Yoc\/s1600\/scan0055%2BMacaroni%2Bbarber%2B(both%2Bwith%2Bqueues)%2B18th%2Bcentury.jpg\" height=\"400\" width=\"295\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;There is a saying over here which goes . . . \"There's naught so queer as folk.\"\u0026nbsp; I believe that would apply in this instance!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7196_zps53230073.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7196_zps53230073.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am quite fond of macaroni along with other pastas.\u0026nbsp; I would even go so far as to say I love most of them.\u0026nbsp; I especially love macaroni when combined with cheese . . .\u0026nbsp; or when combined with tomatoes . . .\u0026nbsp; so when I saw this macaroni dish in The Complete Traditional Recipe Book by Sarah Edington and published by the National Trust . . .\u0026nbsp; I just had to make it! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7201_zps7ee69f27.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7201_zps7ee69f27.jpg\" height=\"357\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou make a delicious tomato sauce which is combined with cooked macaroni . . .\u0026nbsp; a very simple sauce using minced onions, tomatoes, basil, tomato puree and seasoning.\u0026nbsp; You pour that into the bottom of a buttered baking dish . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7202_zps25925b42.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7202_zps25925b42.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA rich cheese sauce is then poured over top . . .\u0026nbsp; homemade of course . . .\u0026nbsp; and the whole thing is then baked until it is bubbling and golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7203_zps7302a00a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7203_zps7302a00a.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI added some crumbled ritz crackers on top because I had a few left in the bottom of a box and I always think casseroles such as this just beg to be topped with something crunchy . . . in other words I can't leave well enough alone.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7204_zps37050fc8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7204_zps37050fc8.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always have to put my two cents worth into a dish . . .\u0026nbsp; or in this case . . .\u0026nbsp; crackers.\u0026nbsp; This was really, really good.\u0026nbsp;\u0026nbsp; Even the leftovers.\u0026nbsp; Simple ingredients, well executed and put together deliciously.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7208_zpsfd81b5b2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7208_zpsfd81b5b2.jpg\" height=\"383\" 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\u003Ci\u003E\u003Cb\u003E*Macaroni Cheese and Tomato Bake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/macaroni-cheese-and-tomato-bake\" 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\u003C\/div\u003E\nApparently\n the British have always had an affection for Macaroni!\u0026nbsp; Who knew??\u0026nbsp; It \nis said that back in the early 1800's the \"dandies\" over here were \ncalled \"macaronies\" because they wore wigs with white curls that were \nsupposed to resemble macaroni!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g dried macaroni (1\/2 pound, 8 ounces)\u003C\/div\u003E\n1 medium onion, chopped\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n800g tinned tomatoes, drained (2 14 ounce tins)\u003C\/div\u003E\n4 tsp tomato puree (tomato paste\u003C\/div\u003E\n2 TBS freeze dried basil flakes\u003C\/div\u003E\n75g of butter (1\/3 cup)\u003C\/div\u003E\n50g plain flour (1\/3 cup)\u003C\/div\u003E\n1 tsp dry mustard powder\u003C\/div\u003E\n425ml of milk (about 14 1\/2 fluid ounces) warmed\u003C\/div\u003E\n225g of strong cheddar cheese, grated (about 2 cups)\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\na handful of cracker crumbs\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil and add the onion.\u0026nbsp; Cook gently until softened.\u0026nbsp; Add the \ndrained tomatoes and the tomato puree.\u0026nbsp; Cook together for a few \nminutes.\u0026nbsp; Stir in the basil and break up the tomatoes with a wooden \nspoon. \u0026nbsp; Season to taste with some salt and pepper. \u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_7207_zps09e42f51.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7207_zps09e42f51.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nTo\n make the cheese sauce, melt the butter in a saucepan. \u0026nbsp; Whisk in the \nflour and mustard powder. \u0026nbsp; Cook, whisking for at least one minute, and \nthen slowly whisk in the warm milk.\u0026nbsp; Cook, whisking constantly, until \nthe mixture thickens and comes to the boil, making sure it doesn't catch\n on the bottom.\u0026nbsp; Whisk in 175g (1 1\/2 cups) of the cheese, stirring \nuntil it melts.\u0026nbsp; Set aside.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7205_zps9ff73bd5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7205_zps9ff73bd5.jpg\" height=\"365\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to \n200*C\/400*F\/ gas mark 6.\u0026nbsp; Cook the macaroni until al dente according to \nthe package directions.\u0026nbsp; Drain well.\u0026nbsp;\u0026nbsp; Stir the cooked macaroni into the\n tomato mixture.\u0026nbsp; Pour into a large baking dish and smooth over.\u0026nbsp; Pour \nthe cheese sauce evenly over top.\u0026nbsp; Sprinkle evenly with the remaining \ncheese.\u0026nbsp; Sprinkle on a handful of cracker crumbs.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the heated oven for 20 to 25 minutes or until golden brown."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7683733669506056792\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/macaroni-cheese-and-tomato-bake.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7683733669506056792"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7683733669506056792"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/macaroni-cheese-and-tomato-bake.html","title":"Macaroni, Cheese and Tomato Bake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-1TbHRCNKeBM\/VB7jGy_kHKI\/AAAAAAAAHas\/-wVA3fo0Yoc\/s72-c\/scan0055%2BMacaroni%2Bbarber%2B(both%2Bwith%2Bqueues)%2B18th%2Bcentury.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7980192063546743476"},"published":{"$t":"2014-08-20T04:00:00.000+01:00"},"updated":{"$t":"2014-08-20T12:15:46.340+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Big Blue Binder"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Cracker Lasagne"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6665_zps4495a175.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6665_zps4495a175.jpg\" height=\"338\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe temps have really dropped here these past couple of days. \u0026nbsp; It seems we are getting winds from the North and things are getting pretty cool, even down to they say only 3 degrees early tomorrow morning!\u0026nbsp; Who would believe it in August?\u0026nbsp; Crazy! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_6666_zps01620a36.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6666_zps01620a36.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hate to start in with the comfort foods so soon, but these cooler temperatures are just begging for it.\u0026nbsp; We want some warmth in our bellies.\u0026nbsp; Something like this delicious old fashioned dish from the pages of my Big Blue Binder . . .\u0026nbsp;\u0026nbsp;\u0026nbsp; Cracker Lasagne.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6667_zps8984c674.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6667_zps8984c674.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have no idea why they call it a Lasagne, as there isn't a noodle in sight.\u0026nbsp; It's more like a Strata . . .\u0026nbsp; which is like a bread and egg souffle kind of a dish . . .\u0026nbsp; except the bread here which is used is Italian Crackers, or Saltines as they are called in North America.\u0026nbsp; I think Cream crackers would also work well.\u0026nbsp; So would Tuc crackers. \u0026nbsp; Anything rectangular and crisp and flat. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6670_zpse970f3e4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6670_zpse970f3e4.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious mix of vegetables is softened . . .\u0026nbsp; courgettes (zucchini), onions, red bell peppers and garlic . . .\u0026nbsp; seasoned with some herbs and salt and pepper . . .\u0026nbsp; and then layered with mozarella cheese between and on top of layers of crackers.\u0026nbsp;\u0026nbsp; And then a savoury egg custard mix is poured over top of the whole thing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6671_zpse14848b5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6671_zpse14848b5.jpg\" height=\"371\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHalf an hour later you have a light souffled mix which is very easily sliced into quarters and then served up with your favourite marinara sauce for pouring over top. \u0026nbsp; Personally I like it both ways equally. \u0026nbsp; I am happy without the sauce and I am happy with the sauce. \u0026nbsp; Todd . . .\u0026nbsp; he was just happy there wasn't any pasta! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6679_zpsf400e1db.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6679_zpsf400e1db.jpg\" height=\"356\" 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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cracker Lasagne*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cracker-lasagne\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n isn't really a lasagnein the sense of the word.\u0026nbsp; There is no pasta \ninvolved.\u0026nbsp; I think someone a long time ago ran out of lasagne noodles \nand decided to use crackers instead!\u0026nbsp; It's tasty whatever.\u0026nbsp; \u003C\/div\u003E\nYou\n serve it with the tomato sauce on the side.\u0026nbsp; I, myself prefer it \nwithout the sauce, but if sauce is your thing, go for it!\u0026nbsp; Easy to make \nand quite tasty!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 tsp vegetable oil\u003C\/div\u003E\n1 small courgette (zucchini) cut into 1\/2 inch pieces\u003C\/div\u003E\n1 medium onion, peeled and minced\u003C\/div\u003E\n1 medium red pepper, stemmed, seeded adn chopped\u003C\/div\u003E\n3 cloves of garlic, peeled and minced\u003C\/div\u003E\n1\/2 tsp dried oregano\u003C\/div\u003E\n1\/2 tsp dried basil\u003C\/div\u003E\n1\/2 tsp parsley flakes\u003C\/div\u003E\n1\/4 tsp onion powder\u003C\/div\u003E\n1\/4 tsp garlic powder\u003C\/div\u003E\n1\/4 tsp dried thyme\u003C\/div\u003E\n1\/4 tsp dried rosemary\u003Cbr \/\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n16 Italian crackers (about 32 individual saltine crackers)\u003C\/div\u003E\n240g of grated mozzarella cheese (2 cups)\u003C\/div\u003E\n450ml of whole milk (2 cups)\u003C\/div\u003E\n4 large free range eggs\u003C\/div\u003E\npinch black pepper\u003C\/div\u003E\npinch salt\u003C\/div\u003E\npinch freshly grated nutmeg\u003C\/div\u003E\n3 TBS freshly grated Parmesan cheese\u003C\/div\u003E\nTo serve:\u003C\/div\u003E\nmarinara sauce\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6673_zps0aa0d11a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6673_zps0aa0d11a.jpg\" height=\"389\" width=\"400\" \/\u003E \u003C\/div\u003E\nPreheat the oven to 180*C.350*F. gas mark 4.\u0026nbsp; Butter an 9 inch square baking dish.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n 2 TBS of vegetable oil in a large skillet.\u0026nbsp;\u0026nbsp; Add the courgettes and a \nbit of salt.\u0026nbsp; Cook, stirring frequently, until softened and beginning to\n brown.\u0026nbsp; Scoop out and set aside.\u0026nbsp;\u0026nbsp; Add the remaining oil.\u0026nbsp;\u0026nbsp; Stir in the\n onions, peppers and a bit more seasoning.\u0026nbsp; Cook, stirring occasionally,\n until softened.\u0026nbsp; Stir in the garlic, and herbs, as well as the onion \nand garlic powder, and some seasoning to taste.\u0026nbsp;\u0026nbsp; Remove from the heat \nand stir in the courgettes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6677_zps8866335a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6677_zps8866335a.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLay out half of the crackers \nin a single layer in the baking dish.\u0026nbsp; Cover with half of the vegetable \nmixture.\u0026nbsp; Sprinkle on half of the mozarella cheese.\u0026nbsp;\u0026nbsp; Repeat with the \nremaining crackers, vegetables and cheese.\u0026nbsp; Whisk together the eggs, \nmilk and nutmeg, Parmesan and seasoning.\u0026nbsp; Pour this over top of the \nlayers evenly.\u0026nbsp; Place the baking dish on top of a baking tray and slide \nit into the oven.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6675_zps110b8e6e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6675_zps110b8e6e.jpg\" height=\"351\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake until the eggs are set and the top is beginning\n to brown, about 25 to 30 minutes.\u0026nbsp;\u0026nbsp; Cool for 10 minutes while you heat \nthe marinara sauce.\u0026nbsp;\u0026nbsp; Serve cut into four squares along with some \nmarinara sauce for pouring"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7980192063546743476\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/cracker-lasagne.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7980192063546743476"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7980192063546743476"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/cracker-lasagne.html","title":"Cracker 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":"8"}}]}});