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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\/-\/Mastering+the+Basics?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Mastering%20the%20Basics"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"11"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7622054119153652814"},"published":{"$t":"2017-01-25T04:00:00.000+00:00"},"updated":{"$t":"2017-01-25T04:00:23.362+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Basic Chicken Stock \u0026Chicken Noodle Soup"},"content":{"type":"html","$t":"\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:\/\/2.bp.blogspot.com\/-Z5nJ3VyMkDA\/WH4qQOc4dkI\/AAAAAAAArFE\/BJRDAFpqIlwcq5ANgYxw6wKGdmOIoUmZgCLcB\/s1600\/DSCN0547.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/2.bp.blogspot.com\/-Z5nJ3VyMkDA\/WH4qQOc4dkI\/AAAAAAAArFE\/BJRDAFpqIlwcq5ANgYxw6wKGdmOIoUmZgCLcB\/s400\/DSCN0547.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\nI have been making my own chicken stock for as long as I can remember.\u0026nbsp;\u0026nbsp; Whenever we have the bones left from a roasted chicken I put them into a container in the freezer (if I am not going to use them right away).\u0026nbsp; That way I have them at the ready to use to make a delicious stock and then soup whenever I need them.\u0026nbsp; You can also use raw chicken backs and necks to make a stock, but there is a little bit more faffing required as you need to skim the broth frequently to remove any scum which rises to the top.\u0026nbsp; I prefer to use the bones leftover from a roast chicken myself.\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:\/\/1.bp.blogspot.com\/-loYnJ2hw2h4\/WH4p_SV_Y4I\/AAAAAAAArE4\/ns7-pPArFMgr0T8RciX86mXjdtHBqkBPwCLcB\/s1600\/DSCN0545.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-loYnJ2hw2h4\/WH4p_SV_Y4I\/AAAAAAAArE4\/ns7-pPArFMgr0T8RciX86mXjdtHBqkBPwCLcB\/s400\/DSCN0545.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\nIt's not really that hard to do and the broth is really very tasty.\u0026nbsp; You can use it for all sorts, but I basically use it for soup.\u0026nbsp;\u0026nbsp; There is nothing like a hot bowl of chicken soup in the winter time for what ails you!\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:\/\/1.bp.blogspot.com\/-loYnJ2hw2h4\/WH4p_SV_Y4I\/AAAAAAAArE4\/ns7-pPArFMgr0T8RciX86mXjdtHBqkBPwCLcB\/s1600\/DSCN0545.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-loYnJ2hw2h4\/WH4p_SV_Y4I\/AAAAAAAArE4\/ns7-pPArFMgr0T8RciX86mXjdtHBqkBPwCLcB\/s400\/DSCN0545.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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken Stock*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1.2 litres or 5 cups\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-stock\" 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\u0026nbsp;\u003C\/div\u003E\nThis is pretty basic, but results in a delicious well flavoured stock that you can use as is or freeze for up to six months.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 spent chicken carcass, with some meat left on\u003C\/div\u003E\n1 onion, no need to peel (just trim the ends)\u003C\/div\u003E\n1 carrot, no need to peel (just wash)\u003C\/div\u003E\n2 celery stocks, with the leaves\u003C\/div\u003E\nthe white part of 2 leeks\u003C\/div\u003E\n3 sprigs parsley\u003C\/div\u003E\n3 sprigs thyme\u003C\/div\u003E\nabout 10 peppercorns\u003C\/div\u003E\n1 tsp sea salt\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the chicken into a large saucepan.\u0026nbsp; Add about 2 litres of cold water.\u0026nbsp; \nAdd the peppercorns and salt.\u0026nbsp; Bring to the boil and then reduce the \ntemperature and simmer for about 2 hours.\u0026nbsp; Chop all of the vegetables \ncoarsely. add to the pot along with the parsley and thyme.\u0026nbsp; Bring back \nto a simmer and simmer for about 35 to 40 minutes.\u0026nbsp; Strain and place, \ntightly covered in the refrigerator.\u0026nbsp; Leave overnight.\u0026nbsp; Any fat will \nharden and float to the top.\u0026nbsp; You can remove this and discard.\u0026nbsp; Keep \ntightly covered and use the stock within the week, otherwise freeze.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nNote\n - if you don't have a spent chicken carcass, you may use raw chicken \nbacks, wings and necks, about 4 pounds.\u0026nbsp;\u0026nbsp; You will need to skim any scum\n which rises to the top during the first two hours of cooking and \ndiscard.\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\/-StLCvcldr2Q\/WH4qTRvyoRI\/AAAAAAAArFI\/CCx5qQUajY8hwfpePZga8rARgTA2M1mGACLcB\/s1600\/DSCN0548.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"383\" src=\"https:\/\/4.bp.blogspot.com\/-StLCvcldr2Q\/WH4qTRvyoRI\/AAAAAAAArFI\/CCx5qQUajY8hwfpePZga8rARgTA2M1mGACLcB\/s400\/DSCN0548.JPG\" width=\"400\" \/\u003E\u0026nbsp;\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\nWhen it comes time to cook your soup, you can't get much better than good old Chicken Noodle Soup.\u0026nbsp;\u0026nbsp; This has to be a real favourite around here.\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:\/\/1.bp.blogspot.com\/-Y9YT9sJD3QY\/WH4p-oZN8EI\/AAAAAAAArE0\/05WKli_HnFwuBt0Gy5223iTv5XTNpTxyQCLcB\/s1600\/DSCN0546.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"393\" src=\"https:\/\/1.bp.blogspot.com\/-Y9YT9sJD3QY\/WH4p-oZN8EI\/AAAAAAAArE0\/05WKli_HnFwuBt0Gy5223iTv5XTNpTxyQCLcB\/s400\/DSCN0546.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\nThere is no comparison when it comes to the differences between ready made and home made chicken noodle soup.\u0026nbsp; Home made is infinitely better!\u0026nbsp; My mother always made homemade chicken noodle soup, and had it in the freezer for when we were ailing.\u0026nbsp; \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:\/\/1.bp.blogspot.com\/-wqxaAeTFQkU\/WH4qf4mBvKI\/AAAAAAAArFY\/Lcv_Roe1-Gsq1iwfMxUjaAQSshJOIb-iACLcB\/s1600\/DSCN0549.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"396\" src=\"https:\/\/1.bp.blogspot.com\/-wqxaAeTFQkU\/WH4qf4mBvKI\/AAAAAAAArFY\/Lcv_Roe1-Gsq1iwfMxUjaAQSshJOIb-iACLcB\/s400\/DSCN0549.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\nThat first winter I was on my own after my BT marriage broke up (BT - Before Todd) I got really ill with the flu.\u0026nbsp; I was in bed for several days.\u0026nbsp; My mother brought me up some of her homemade chicken soup and I felt a whole lot better!\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\/-PoRp9w_O9C4\/WH4qd0VbT3I\/AAAAAAAArFQ\/eEnQXT3Zw58rUh_iflrUFrxhRaQKrTOTACLcB\/s1600\/DSCN0550.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"382\" src=\"https:\/\/4.bp.blogspot.com\/-PoRp9w_O9C4\/WH4qd0VbT3I\/AAAAAAAArFQ\/eEnQXT3Zw58rUh_iflrUFrxhRaQKrTOTACLcB\/s400\/DSCN0550.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 mom never used to skim the fat from her soups, and occasionally she would miss a bone. \u0026nbsp; She always told us those little bubbles of fat on top were the vitamins.\u0026nbsp; (haha)\u0026nbsp; And the bones?\u0026nbsp; Well finding one was lucky.\u0026nbsp; No, we did not eat them.\u0026nbsp; You always had to be very careful that you didn't get one and choke on it. \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\/-hd7s0Y9jBa4\/WH4qkRiwMjI\/AAAAAAAArFc\/pS8NUcb5GFEUOE2tIGX3VM9gxpxkfMRuwCLcB\/s1600\/DSCN0551.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/4.bp.blogspot.com\/-hd7s0Y9jBa4\/WH4qkRiwMjI\/AAAAAAAArFc\/pS8NUcb5GFEUOE2tIGX3VM9gxpxkfMRuwCLcB\/s400\/DSCN0551.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\nNo matter how hard mom tried, one or two would invariably slip through into the finished soup. \u0026nbsp; That's why I make my stock seperately from my soup.\u0026nbsp; I like to use fresh vegetables for the soup, and the stock is well strained\u0026nbsp; before I use it.\u0026nbsp;\u0026nbsp; It's delicious and a great way to use up the end of that roast chicken!\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\/-inh6ROrwG6g\/WH4qv0p-vHI\/AAAAAAAArFk\/NQM-DdS-cGQ1EMe7cEMtVlLXoZBXSQ-TgCLcB\/s1600\/DSCN0552.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"391\" src=\"https:\/\/4.bp.blogspot.com\/-inh6ROrwG6g\/WH4qv0p-vHI\/AAAAAAAArFk\/NQM-DdS-cGQ1EMe7cEMtVlLXoZBXSQ-TgCLcB\/s400\/DSCN0552.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\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*Chicken Noodle Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-noodle-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\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n1 stalk of celery, peeled and chopped\u003C\/div\u003E\n1 carrot, peeled and sliced\u003C\/div\u003E\n1 fat clove of garlic, peeled and minced\u003C\/div\u003E\n5 cups hot chicken stock\u003C\/div\u003E\n1 cup of dried pasta noodles\u003C\/div\u003E\n1\/4 tsp basil\u003C\/div\u003E\n1\/4 tsp oregano\u003C\/div\u003E\n1\/2 tsp dried parsley\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n1 cup cooked and shredded chicken meat\u003C\/div\u003E\n\u003Cdiv\u003E\nOptional add ins:\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of frozen corn, frozen peas or frozen beans\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a large saucepan.\u0026nbsp; Add the vegetables.\u0026nbsp; Cook, stirring \nfrequently, until the vegetables are just tender.\u0026nbsp; Add the garlic and \ncook for about a minute longer. Pour in the chicken stock, basil, \noregano and parsley.\u0026nbsp; Bring to the boil, then simmer for about 10 \nminutes.\u0026nbsp; Add the noodles and chicken, along with your choice of frozen \noptional vegetable.\u0026nbsp; Cook for about 10 minutes longer.\u0026nbsp; The noodles \nshould be quite tender.\u0026nbsp;\u0026nbsp; Adjust seasoning with salt and black pepper.\u0026nbsp; \nServe hot.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-a45X7nbLryQ\/WH4q4EQmP-I\/AAAAAAAArFs\/s0rDVWFCsbAqSVJXnJr-oc1FBG-kL6O4QCLcB\/s1600\/DSCN0554.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-a45X7nbLryQ\/WH4q4EQmP-I\/AAAAAAAArFs\/s0rDVWFCsbAqSVJXnJr-oc1FBG-kL6O4QCLcB\/s400\/DSCN0554.JPG\" width=\"396\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cb\u003E\u003Ci\u003E*Optional Homemade Noodles* \u003C\/i\u003E\u003C\/b\u003EIf you are feeling really keen\u003Cbr \/\u003E\u003Cbr \/\u003E186g of flour (1 1\/4 cups)\u003Cbr \/\u003Epinch salt\u003Cbr \/\u003E1 egg, beaten\u003Cbr \/\u003E60ml milk (1\/4 cup)\u003Cbr \/\u003E1\/2 TBS butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YfzIIe5kwGY\/WH4rDDeQgwI\/AAAAAAAArFw\/DfB9W3gByLs5yqg9LSYm5bzzeG4syWWOACLcB\/s1600\/DSCN0557.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-YfzIIe5kwGY\/WH4rDDeQgwI\/AAAAAAAArFw\/DfB9W3gByLs5yqg9LSYm5bzzeG4syWWOACLcB\/s400\/DSCN0557.JPG\" width=\"326\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\nSift\n together the flour and salt.\u0026nbsp;\u0026nbsp; Add the beaten egg, milk and butter. \nKnead the dough until smooth.\u0026nbsp; Cover and allow to rest for 10 minutes.\u0026nbsp; \nRoll out on a lightly floured surface to 1\/4 inch thickness.\u0026nbsp; Cut into \ndesired strips and lengths\u0026nbsp; Seperate and allow to air dry.\u0026nbsp; Two hours is\n my preference, but you can successfully use them after about half an \nhour.\u0026nbsp;\u0026nbsp; Add to the soup along with the broth.\u0026nbsp; They will take about 20 \nminutes to cook. \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-1hcvltSOOTI\/WH4q3JEsFCI\/AAAAAAAArFo\/77coDg08xcoMM7E7oaEMotYQo9iE41yHwCLcB\/s1600\/DSCN0553.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"218\" src=\"https:\/\/4.bp.blogspot.com\/-1hcvltSOOTI\/WH4q3JEsFCI\/AAAAAAAArFo\/77coDg08xcoMM7E7oaEMotYQo9iE41yHwCLcB\/s400\/DSCN0553.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nAnd there you have it. That is how you can get the most out of a roast chicken!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7622054119153652814\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-chicken-stock-noodle-soup.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7622054119153652814"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7622054119153652814"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-chicken-stock-noodle-soup.html","title":"Basic Chicken Stock \u0026Chicken Noodle 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:\/\/2.bp.blogspot.com\/-Z5nJ3VyMkDA\/WH4qQOc4dkI\/AAAAAAAArFE\/BJRDAFpqIlwcq5ANgYxw6wKGdmOIoUmZgCLcB\/s72-c\/DSCN0547.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4175163286635611484"},"published":{"$t":"2017-01-24T04:00:00.000+00:00"},"updated":{"$t":"2017-01-24T04:00:06.880+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Dijon Chicken \u0026 Dumpling Casserole"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-9tCmAhMDryA\/WIYNA_1IWkI\/AAAAAAAAr9c\/CztTRnqGPIQQAGZmQnARV5lN0x_TWi-JgCLcB\/s1600\/DSCN0568.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-9tCmAhMDryA\/WIYNA_1IWkI\/AAAAAAAAr9c\/CztTRnqGPIQQAGZmQnARV5lN0x_TWi-JgCLcB\/s400\/DSCN0568.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\nHere I am today with part two of yesterday back to the basics post with a delicious idea of what to do with your roast chicken leftovers.\u0026nbsp; In all truth we eat a lot of chicken in this house and I have about a bazillion ways of dealing with it\u0026nbsp; I am truly the Queen of Leftovers!\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:\/\/4.bp.blogspot.com\/-k8mI8S2E_hQ\/WIYNIarDo9I\/AAAAAAAAr9g\/XzDUoq2OsuA8bWiG1rCx0io4wNApwlwqgCLcB\/s1600\/DSCN0570.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-k8mI8S2E_hQ\/WIYNIarDo9I\/AAAAAAAAr9g\/XzDUoq2OsuA8bWiG1rCx0io4wNApwlwqgCLcB\/s400\/DSCN0570.JPG\" width=\"375\" \/\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 truly a delicious casserole. \u0026nbsp; Somewhat reminiscent of a chicken pot pie you have a creamy sauce filled with lovely chunks of the leftover chicken. \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\/-9qggM26iSS4\/WIYNIUw0g8I\/AAAAAAAAr9k\/HSqe0lN6N2U1BFI5OWKXo-n11iLwhm8WACLcB\/s1600\/DSCN0581.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-9qggM26iSS4\/WIYNIUw0g8I\/AAAAAAAAr9k\/HSqe0lN6N2U1BFI5OWKXo-n11iLwhm8WACLcB\/s400\/DSCN0581.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 is lightly flavoured with tarragon.\u0026nbsp; No need to use fresh, although you certainly could if you wanted to. \u0026nbsp; Dried herbs work perfectly fine, and I have to say in all honest, when cooking things I don't see the advantages of using fresh over dried.\u0026nbsp; (So long as your dried herbs are not old and stale.) \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\/-JBAXPmnWBfk\/WIYNOc5oojI\/AAAAAAAAr9o\/ggFgfiGPA24INKGJWzWyHDkCXsW9xruuQCLcB\/s1600\/DSCN0582.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"345\" src=\"https:\/\/3.bp.blogspot.com\/-JBAXPmnWBfk\/WIYNOc5oojI\/AAAAAAAAr9o\/ggFgfiGPA24INKGJWzWyHDkCXsW9xruuQCLcB\/s400\/DSCN0582.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 grow a lot of my own herbs in the summer in my kitchen garden and I dry them myself, so mine are usually pretty fresh.\u0026nbsp; I use my dehydrator to dry them.\u0026nbsp; Of course you can also chop and freeze fresh if you want, but drying is what works for me. \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\/-C8t3YgoH8Xk\/WIYNdIjLwbI\/AAAAAAAAr94\/9UlCXVXbsPYYvojA9i7Bj7haQVf9oqWagCLcB\/s1600\/DSCN0583.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"391\" src=\"https:\/\/2.bp.blogspot.com\/-C8t3YgoH8Xk\/WIYNdIjLwbI\/AAAAAAAAr94\/9UlCXVXbsPYYvojA9i7Bj7haQVf9oqWagCLcB\/s400\/DSCN0583.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\nSo back to the chicken.\u0026nbsp; This is as simple as making a delicious sauce.\u0026nbsp; I have used white wine in this which gives it a really nice flavour, but you could use all chicken stock if you don't have any wine. \u003C\/div\u003E\n\u003Cbr \/\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\/-v3-AHFX1vJw\/WIYNgiSEKmI\/AAAAAAAAr98\/q4AFHb4fZmwLlmMcsVF4w2PJNvpE7UcWgCLcB\/s1600\/DSCN0585.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-v3-AHFX1vJw\/WIYNgiSEKmI\/AAAAAAAAr98\/q4AFHb4fZmwLlmMcsVF4w2PJNvpE7UcWgCLcB\/s400\/DSCN0585.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\nThe Dijon mustard gives it a nice kick and instead of cream I have chosen to use low fat undiluted evaporated milk, but if you aren't worried about calories do use the cream.\u0026nbsp; I find that in dishes like this where the milk isn't going to overpower the other flavours the undiluted evaporated milk works a charm. \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\/-2SY1xeyEI_I\/WIYNrJxzwCI\/AAAAAAAAr-E\/NCQ6saj8bi0_YY4nwHcAwnrPq12ZkUqlwCLcB\/s1600\/DSCN0586.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-2SY1xeyEI_I\/WIYNrJxzwCI\/AAAAAAAAr-E\/NCQ6saj8bi0_YY4nwHcAwnrPq12ZkUqlwCLcB\/s400\/DSCN0586.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\nAnd part of the reason I wanted to cut back on the calories and fat in the sauce was because of these deliciously buttery and short dumplings.\u0026nbsp; These are not soft fluffy steamed dumplings, but sturdier almost scone like baked dumplings.\u0026nbsp; They bake on top of the stew in the oven and are slightly herby . . .\u0026nbsp; oh boy but the two are so delicious together.\u0026nbsp;\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\/-UEQqTPN2P4k\/WIYNoenvFGI\/AAAAAAAAr-A\/j_ojZQ1mNuAiWa6fUFDuEM39wzcNpYC9ACLcB\/s1600\/DSCN0587.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-UEQqTPN2P4k\/WIYNoenvFGI\/AAAAAAAAr-A\/j_ojZQ1mNuAiWa6fUFDuEM39wzcNpYC9ACLcB\/s400\/DSCN0587.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\nThat delicious stew and those buttery herbed dumplings make it seem like you are not eating leftovers at all really.\u0026nbsp; And I am happy to say that you can also cut the recipe quite successfully in half.\u0026nbsp; I did with no problem whatsoever.\u0026nbsp; You can bake this in individual casseroles or in one big one.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\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\/-9JsJt-ygl7M\/WIYNuAz7AuI\/AAAAAAAAr-I\/HGqYbs1wVSA7EIsWvNSLr_VBc9x4OfUDQCLcB\/s1600\/DSCN0588.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-9JsJt-ygl7M\/WIYNuAz7AuI\/AAAAAAAAr-I\/HGqYbs1wVSA7EIsWvNSLr_VBc9x4OfUDQCLcB\/s400\/DSCN0588.JPG\" width=\"376\" \/\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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Dijon Chicken \u0026amp; Dumpling Casserole*\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\/dijon-chicken-dumpling-casserole\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a delicious way of using up leftover cooked chicken.\u0026nbsp; Chicken in a \ncreamy sauce topped with buttery dumplings and baked.\u0026nbsp; What's not to \nlike?\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n25g butter (1 1\/2 TBS)\u003C\/div\u003E\n4 shallots, peeled and\u0026nbsp; minced\u003C\/div\u003E\n2 tsp plain flour\u003C\/div\u003E\n300ml white wine (1 1\/3 cups)\u003C\/div\u003E\n150ml chicken stock (2\/3 cup)\u003C\/div\u003E\n150ml double cream or undiluted evaporated milk (2\/3 cup)\u003C\/div\u003E\n1 tsp dried tarragon flakes\u003C\/div\u003E\n1\/2 TBS dried parsley flakes\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp Dijon mustard\u003C\/div\u003E\n250g of diced cooked chicken (2 cups)\u003C\/div\u003E\nsalt and pepper to taste\u003C\/div\u003E\nFor the dumplings:\u003C\/div\u003E\n200g self raising flour (scant 1 1\/2 cups)\u003C\/div\u003E\n100g butter, frozen (7 TBS)\u003C\/div\u003E\n1\/2 tsp dried tarragon flakes\u003C\/div\u003E\n1 tsp dried parsley flakes\u003C\/div\u003E\n3 to 4 TBS cold water\u003C\/div\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\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\/-rcte4ERKGNk\/WIYN2bA9oAI\/AAAAAAAAr-M\/4tZ_HbEabk4xfG-b031Dlt8SxJGhTGihwCLcB\/s1600\/DSCN0589.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/2.bp.blogspot.com\/-rcte4ERKGNk\/WIYN2bA9oAI\/AAAAAAAAr-M\/4tZ_HbEabk4xfG-b031Dlt8SxJGhTGihwCLcB\/s400\/DSCN0589.JPG\" width=\"400\" \/\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\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have ready \none large casserole dish or four individual ones.\u0026nbsp; (If using individual \nones, place them onto a baking tray for easy of placing in and removing \nfrom the oven.) \u003Cbr \/\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMelt the butter over medium low heat.\u0026nbsp; \nAdd the shallows and cook, stirring frequently until softened.\u0026nbsp; Sprinkle\n with the flour, stirring it in well.\u0026nbsp; Cook for about 2 minutes then \nslowly whisk in the white wine.\u0026nbsp; Whisk in the chicken stock, bring to \nthe boil, then simmer for about 15 minutes.\u0026nbsp; Whisk in the cream, herbs \nand mustard. Taste and adjust seasoning with salt and pepper.\u0026nbsp; Simmer \nfor 10 minutes longer.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nDivide the chicken amongst the \ncasserole dishes.\u0026nbsp; Knap an equal amount of the sauce over each.\u0026nbsp; Put in \nthe oven while you make the dumplings.\u003Cbr \/\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTo make the \ndumplings, measure the flour into a bowl. Stir in the herbs and some \nseasoning. Roughly grate the frozen butter over top.\u0026nbsp; Toss it in with a \nfork.\u0026nbsp; Stir in enough water to give you a soft dough.\u0026nbsp; Shape into 12 \nballs.\u0026nbsp; Remove the casserole(s) from the oven and place the balls on \ntop.\u0026nbsp; Continue to bake for a further 20 minutes, until the dumplings are\n puffed and golden brown and the casserole is heated through.\u0026nbsp; Serve hot\n with boiled baby potatoes and a vegetable on the side.\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: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-QmPZHBnFB7Q\/WIYNVF4CQ1I\/AAAAAAAAr9s\/YwOVUVMGHjMar8aC8Kgp7RSm_1PHk90bQCLcB\/s1600\/DSCN0584.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"177\" src=\"https:\/\/3.bp.blogspot.com\/-QmPZHBnFB7Q\/WIYNVF4CQ1I\/AAAAAAAAr9s\/YwOVUVMGHjMar8aC8Kgp7RSm_1PHk90bQCLcB\/s400\/DSCN0584.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\nSo this is meal two from the chicken I roasted on Sunday.\u0026nbsp; Tune in tomorrow to see what I do with the rest!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4175163286635611484\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/dijon-chicken-dumpling-casserole.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4175163286635611484"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4175163286635611484"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/dijon-chicken-dumpling-casserole.html","title":"Dijon Chicken \u0026 Dumpling Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-9tCmAhMDryA\/WIYNA_1IWkI\/AAAAAAAAr9c\/CztTRnqGPIQQAGZmQnARV5lN0x_TWi-JgCLcB\/s72-c\/DSCN0568.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8913893379737144598"},"published":{"$t":"2017-01-23T04:00:00.000+00:00"},"updated":{"$t":"2017-01-23T04:00:05.592+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunday Lunch"}],"title":{"type":"text","$t":"Basic Roast Chicken"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-bmLSiQM3QDA\/WH4tba4pc0I\/AAAAAAAArHI\/D8UqgxN_VsIdnUPmQlDHjPP0WqxkfXgLgCLcB\/s1600\/DSCN0528.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"356\" src=\"https:\/\/3.bp.blogspot.com\/-bmLSiQM3QDA\/WH4tba4pc0I\/AAAAAAAArHI\/D8UqgxN_VsIdnUPmQlDHjPP0WqxkfXgLgCLcB\/s400\/DSCN0528.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 don't think there is\u0026nbsp; dish on earth that exemplifies home sweet home any better than a delicious roasted chicken. \u0026nbsp; We love it in this house and we don't have it near often enough.\u0026nbsp; Not only is it delicious, but its also economical as you are sure, with careful planning, to get at least three meals for your family from any good sized chicken.\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:\/\/1.bp.blogspot.com\/-Js-94Uaa9iE\/WH4tll8h7LI\/AAAAAAAArHU\/bqExO7pa2DcjhaH33cYLJ13lWCmtKpHIACLcB\/s1600\/DSCN0530.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"372\" src=\"https:\/\/1.bp.blogspot.com\/-Js-94Uaa9iE\/WH4tll8h7LI\/AAAAAAAArHU\/bqExO7pa2DcjhaH33cYLJ13lWCmtKpHIACLcB\/s400\/DSCN0530.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week I wanted to begin the week by showing you a simple recipe for a really delicious roast chicken and then some tasty ideas for using the leftovers on two consecutive days.\u0026nbsp; I have been trying to teach my daughter about economy and making the food dollar stretch and this is a part of that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-EWPcRk4u8WI\/WH4ttv0cvEI\/AAAAAAAArHY\/-HayaJ8klIUWRxS3Ss3qAdA_6Qm64QLlwCLcB\/s1600\/DSCN0531.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-EWPcRk4u8WI\/WH4ttv0cvEI\/AAAAAAAArHY\/-HayaJ8klIUWRxS3Ss3qAdA_6Qm64QLlwCLcB\/s400\/DSCN0531.JPG\" width=\"378\" \/\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\nChicken is a very affordable meat these days.\u0026nbsp; Much more so than when I was growing up.\u0026nbsp; We didn't often have a chicken at all, and when we did it was a real treat!\u0026nbsp; I remember reading a book when I was about fourteen years old, called \"Chicken Every Sunday,\" by Rosemary Taylor.\u0026nbsp; It was about a girls reminiscences of her mother's boarding house. I can remember thinking how nice it would be to have a Roast Chicken dinner every Sunday!\u0026nbsp; I was ever the gourmet!\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\/-OTpOzZb6gkQ\/WH4t11H5GXI\/AAAAAAAArHg\/M-3xIcmOEAUuQBQU_vJxHcZLb3iodjA1gCLcB\/s1600\/DSCN0532.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"343\" src=\"https:\/\/3.bp.blogspot.com\/-OTpOzZb6gkQ\/WH4t11H5GXI\/AAAAAAAArHg\/M-3xIcmOEAUuQBQU_vJxHcZLb3iodjA1gCLcB\/s400\/DSCN0532.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 roast chicken has to be one of the most simple things going and to be honest it is all about temperature and timing.\u0026nbsp; You don't have to do very much to it really, just bang it into a roasting tin, and roast it, with regular basting and you are guaranteed to have a tasty bird.\u0026nbsp;\u0026nbsp; If you can afford a free range corn fed bird then you are in for a real treat, but even if you can't, you are still in for a tasty meal.\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\/-olca-ZP9z0Q\/WH4t6fGdPrI\/AAAAAAAArHk\/SJQz_CeR3pAxfrLVZP96KlED2cFXwnULACLcB\/s1600\/DSCN0535.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-olca-ZP9z0Q\/WH4t6fGdPrI\/AAAAAAAArHk\/SJQz_CeR3pAxfrLVZP96KlED2cFXwnULACLcB\/s400\/DSCN0535.JPG\" width=\"396\" \/\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\nIt is nice however if you can add a few other flavours to the mix.\u0026nbsp; Thyme, garlic and lemon have to be the essence of a really flavourful roast chicken.\u0026nbsp; And a bit of butter.\u0026nbsp; I like to put a bit under the skin of the breast prior to roasting and another tasty bit inside.\u0026nbsp; It makes for a really delicious bird.\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\/-9SXjoXd38jg\/WH4t-jUpJEI\/AAAAAAAArHo\/DIC82imNZ7QUJaq7GAU5dNfW4FdTM09YQCLcB\/s1600\/DSCN0537.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/4.bp.blogspot.com\/-9SXjoXd38jg\/WH4t-jUpJEI\/AAAAAAAArHo\/DIC82imNZ7QUJaq7GAU5dNfW4FdTM09YQCLcB\/s400\/DSCN0537.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\nWith that and some lemon, sliced and placed beneath the bird with another halved, squeezed over top and the spent lemons throw inside, along with some sprigs of time and some garlic, salt and black pepper you are guaranteed a really delicious bird indeed.\u0026nbsp; And tis just so simple. \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\/-0mxXaqCvJc0\/WH4uKgzFRLI\/AAAAAAAArHs\/_q39Z-e9KSEnh_Co0zF_v3JG6AEh4dy3gCLcB\/s1600\/DSCN0538.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/3.bp.blogspot.com\/-0mxXaqCvJc0\/WH4uKgzFRLI\/AAAAAAAArHs\/_q39Z-e9KSEnh_Co0zF_v3JG6AEh4dy3gCLcB\/s400\/DSCN0538.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\u003Ci\u003E\u003Cb\u003E*Lemon and Garlic Roast Chicken*\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\/lemon-and-garlic-roast-chicken\" 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\u003Cbr \/\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 \/\u003ENothing\n is more comforting than a delicious dinner of Roast Chicken and \nvegetables. Crisp skin on the outside, and succulent, flavourful, tender\n and juicy meat on the inside. This is my way of achieving just that. \nLemon and Garlic bring out the best in chicken. The three just go \ntogether like peas and carrots!\u003Cbr \/\u003E\u003Cbr \/\u003E1 medium sized roasting chicken, about 2 kg in weight\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n(2 kg is about 5 pounds)\u003Cbr \/\u003E2 unwaxed lemons\u003Cbr \/\u003E3 fat cloves of garlic, peeled and thinly sliced\u003Cbr \/\u003E3 TBS butter\u003Cbr \/\u003E3 sprigs of thyme\u003Cbr \/\u003ESea Salt and cracked black pepper to taste\u003Cbr \/\u003EA drizzle of olive oil\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\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\/-OtSgURDMy5A\/WH4uQBlPeGI\/AAAAAAAArH4\/fY9zvcWVFh8rXJW69iFc0cnX74BTeAg-ACLcB\/s1600\/DSCN0539.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/3.bp.blogspot.com\/-OtSgURDMy5A\/WH4uQBlPeGI\/AAAAAAAArH4\/fY9zvcWVFh8rXJW69iFc0cnX74BTeAg-ACLcB\/s400\/DSCN0539.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\nPre-heat\n the oven to 200*C\/400*F. Take one of the lemons and slice very thinly. \nPlace half of the slices in the bottom of a heavy roasting pan. Set aside while you prepare the chicken.\u003Cbr \/\u003E\u003Cbr \/\u003EWash\n the chicken and pat it dry with paper towels. Season it well inside \nwith salt and pepper. Loosen the skin over the chicken breasts with your\n fingers, being very careful not to tear it. Push a\u0026nbsp; 1 TBS of butter and\n a sprig of thyme under the skin on each half. Cut the other lemon in \nhalf.\u0026nbsp; Squeeze the juice over the chicken and then place the halves into\n the chicken cavity, along with the last TBS of butter and a sprig of \nthyme and the garlic. Place the whole chicken on top of the sliced \nlemon in the roasting pan. Dust the whole thing with some \nsalt and pepper and drizzle with some olive oil. Place in the heated \noven. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\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\/-iS_sXVu2Ox0\/WH4uNtfVz8I\/AAAAAAAArH0\/mLk5vWMx5W0IIXKtW1BqD8Xhl8Ala1nAwCLcB\/s1600\/DSCN0542.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/1.bp.blogspot.com\/-iS_sXVu2Ox0\/WH4uNtfVz8I\/AAAAAAAArH0\/mLk5vWMx5W0IIXKtW1BqD8Xhl8Ala1nAwCLcB\/s400\/DSCN0542.JPG\" width=\"400\" \/\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\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;Roast, uncovered for approximately 45 minutes per kg (2 1\/2 pounds), or \nuntil the juices run clear when pierced with a fork. Baste the chicken \nevery fifteen minutes after the first half hour has passed with the pan \njuices.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven and let it sit to rest for about 10 \nto 15 minutes before serving. If you wish you can skim off all the fat \nfrom the pan and make a delicious gravy with the juices that are left \nbehind.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make a gravy: Skim off all the fat from the pan, \nexcept for about 2 TBS. Add several TBS of flour to the remaining \ndrippings and any juices from the chicken. Stir until smooth, and cook \nover medium heat for about a minute. Slowly pour in 2 cups of heated \nchicken stock, stirring until it is thickened and smooth. Taste for \nseasoning. Serve.\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\/-pP8UU2ryDYw\/WH4uZTyDgKI\/AAAAAAAArH8\/UxQoYAQP0k8iuAwjXR7CjFGncIDGk6JnQCLcB\/s1600\/DSCN0543.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"192\" src=\"https:\/\/3.bp.blogspot.com\/-pP8UU2ryDYw\/WH4uZTyDgKI\/AAAAAAAArH8\/UxQoYAQP0k8iuAwjXR7CjFGncIDGk6JnQCLcB\/s400\/DSCN0543.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 like to serve it with some creamy mashed potatoes and vegetables on the side, which depend on what I have in the fridge.\u0026nbsp; This time it was swede and carrots and I also made some of my stuffing to go along with it. \u0026nbsp; I just used\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-with-sage-and-onion-stuffing\" target=\"_blank\"\u003E\u003Cb\u003E this recipe\u003C\/b\u003E\u003C\/a\u003E and baked it in a dish along side of the chicken for the last half hour of baking.\u0026nbsp; Bon Appetit!\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\u003C\/div\u003E\n\u003Cbr \/\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\/8913893379737144598\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-roast-chicken.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8913893379737144598"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8913893379737144598"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-roast-chicken.html","title":"Basic Roast Chicken"}],"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\/-bmLSiQM3QDA\/WH4tba4pc0I\/AAAAAAAArHI\/D8UqgxN_VsIdnUPmQlDHjPP0WqxkfXgLgCLcB\/s72-c\/DSCN0528.JPG","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3449905445024595937"},"published":{"$t":"2017-01-03T04:00:00.000+00:00"},"updated":{"$t":"2019-10-16T08:00:56.043+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"one dish suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Basic Mix and Match Casserole"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-F7rD1-cBaAc\/WGpX5vN_AsI\/AAAAAAAAjHY\/JiixyPIAh2I3HWEZabEx6EBfOi_tYDQRACLcB\/s1600\/DSCN0373.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-F7rD1-cBaAc\/WGpX5vN_AsI\/AAAAAAAAjHY\/JiixyPIAh2I3HWEZabEx6EBfOi_tYDQRACLcB\/s400\/DSCN0373.JPG\" title=\"Basic Mix and Match Casserole\" 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\nWe always said that my mom could make soup out of anything and its true.\u0026nbsp; My mom makes the best soup in the world.\u0026nbsp; Everyone always says I could make a meal out of anything, and that is also true.\u0026nbsp; I am the Queen of Casseroles and best user-upper of leftovers you could ever want to meet.\u0026nbsp; I guarantee that this recipe I am showing you here today will make you the Queen of Casseroles too, and that nothing edible in your kitchen will ever go to waste again!\u0026nbsp;\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\/-YrYoMDgoT08\/WGpXpR6ZgvI\/AAAAAAAAjHM\/kYJ2K2vpJ88xGC_D4URfJBjyZdiEDq1ZACLcB\/s1600\/DSCN0374.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"376\" src=\"https:\/\/1.bp.blogspot.com\/-YrYoMDgoT08\/WGpXpR6ZgvI\/AAAAAAAAjHM\/kYJ2K2vpJ88xGC_D4URfJBjyZdiEDq1ZACLcB\/s400\/DSCN0374.JPG\" title=\"Basic Mix and Match Casserole\" 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\nWith this basic Mix and Match Casserole recipe you will never find yourself at a loss as to what to do with your leftover veg, or meat . . .\u0026nbsp; not even your leftover starches will be safe.\u0026nbsp; You will be able to find a use for all of it, guaranteed! \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\/-IgMrrBH1WLE\/WGpX-rxR53I\/AAAAAAAAjHc\/jQzM2xm4Lro89WBAKG94p8K4BbVwixPzwCLcB\/s1600\/DSCN0375.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-IgMrrBH1WLE\/WGpX-rxR53I\/AAAAAAAAjHc\/jQzM2xm4Lro89WBAKG94p8K4BbVwixPzwCLcB\/s400\/DSCN0375.JPG\" title=\"Basic Mix and Match Casserole\" 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\nAnd not only that, but your family will be gobbling up your leftovers pronto because these casseroles are just so delicious.\u0026nbsp; \u0026nbsp; Each casserole is simply a basic combination of protein, vegetable, carbohydrate,\u0026nbsp; sauce, and toppings. \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\/-2YZvll7-sy4\/WGpYXOGaevI\/AAAAAAAAjHk\/Dn-m7ooIgksQeua75VfpjRTB5b64p6qswCLcB\/s1600\/DSCN0376.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"386\" src=\"https:\/\/4.bp.blogspot.com\/-2YZvll7-sy4\/WGpYXOGaevI\/AAAAAAAAjHk\/Dn-m7ooIgksQeua75VfpjRTB5b64p6qswCLcB\/s400\/DSCN0376.JPG\" title=\"Basic Mix and Match Casserole\" 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\nWhich can be used in any number of combinations!\u0026nbsp; For instance today, I used some leftover baked ham, leftover cooked potato,\u0026nbsp; swede (rutabaga) and green beans, a bit of chopped celery, onion and frozen sliced mushrooms, half a tin of creamed corn, along with some cracker crumbs and grated cheese on top.\u0026nbsp; Easy peasy and Todd said that it was the most delicious thing he had ever eaten.\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\/-Dw1G4xyQELo\/WGpY1r1seHI\/AAAAAAAAjHw\/sMu3yks2H0UTcD8AAdGlK8HkJayzAYUdQCLcB\/s1600\/DSCN0377.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"396\" src=\"https:\/\/2.bp.blogspot.com\/-Dw1G4xyQELo\/WGpY1r1seHI\/AAAAAAAAjHw\/sMu3yks2H0UTcD8AAdGlK8HkJayzAYUdQCLcB\/s400\/DSCN0377.JPG\" title=\"Basic Mix and Match Casserole\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;And all it was, was\u0026nbsp; . . . .\u0026nbsp; leftovers.\u0026nbsp; bits and bobs of this and that.\u0026nbsp; Not enough of any one thing to do anything major with, but just enough of everything that put all together we had something pretty delicious.\u0026nbsp; In fact I was wishing I had had some leftover turkey to throw in there as well because that would have been pretty tasty.\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\/-VYwHvbQHg_0\/WGpY817zPcI\/AAAAAAAAjH4\/5ijc2J7mYbMQktmB_LWQPDRUHL7V0QFHACLcB\/s1600\/DSCN0378.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"382\" src=\"https:\/\/2.bp.blogspot.com\/-VYwHvbQHg_0\/WGpY817zPcI\/AAAAAAAAjH4\/5ijc2J7mYbMQktmB_LWQPDRUHL7V0QFHACLcB\/s400\/DSCN0378.JPG\" title=\"Basic Mix and Match Casserole\" 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 combinations are endless.\u0026nbsp; You don't need to use cream soups if you don't want to, you can make a simple white sauce using 1 TBS flour, 1 TBS butter and 1 cup of warm milk (for one cup of sauce)\u0026nbsp; Simply melt the butter, whisk in the flour, cook for a minute and then whisk in the milk, along with some seasoning,\u0026nbsp; and cook until thick.\u0026nbsp; To make a cheese sauce just whisk in some grated cheese and a bit of tabasco.\u0026nbsp; Another easy cream sauce can be made by whisking together 2 eggs (beaten) and 1 cup of milk.\u0026nbsp; No need to cook.\u0026nbsp; Just whisk it all together with some seasoning, and mix into the casserole.\u0026nbsp; It will cook in the oven and make a delicious 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\/-cY3Yyd90PE4\/WGpY_mWty-I\/AAAAAAAAjH8\/skp_LlroCIYdjdWCls1g7jDXU39fbuR2gCLcB\/s1600\/DSCN0379.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-cY3Yyd90PE4\/WGpY_mWty-I\/AAAAAAAAjH8\/skp_LlroCIYdjdWCls1g7jDXU39fbuR2gCLcB\/s400\/DSCN0379.JPG\" title=\"Basic Mix and Match Casserole\" 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\nEven mayonnaise works, or leftover gravy (so much the better!) or even half mayonnaise and half sour cream. \u0026nbsp; All work beautifully.\u0026nbsp; You can be your own magician and work the magic with whatever you have that is available for you to use. \u0026nbsp; Like I said, the combinations are endless.\u0026nbsp; Enjoy!\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\/-LdgNrd73P7g\/WGpZZVl_mHI\/AAAAAAAAjIE\/dptF1L6yc8A8ONEMPYzo8_-__tXYCJr8QCLcB\/s1600\/DSCN0381.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"388\" src=\"https:\/\/3.bp.blogspot.com\/-LdgNrd73P7g\/WGpZZVl_mHI\/AAAAAAAAjIE\/dptF1L6yc8A8ONEMPYzo8_-__tXYCJr8QCLcB\/s400\/DSCN0381.JPG\" title=\"Basic Mix and Match Casserole\" 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\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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Basic Mix and Match Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/basic-mix-and-match-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\nWhat\n is a casserole, but an opportunity to use up all your bits and bobs.\u0026nbsp;\u0026nbsp; \nThe quantities are for two, but can easily be doubled or tripled, \ndepending on what you have to hand.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the protein:\u003C\/b\u003E\u003C\/div\u003E\n(You may choose one or a combination of several to gie\u003C\/div\u003E\nyou the amount of 1 cup)\u003C\/div\u003E\nchopped hard boiled egg\u003C\/div\u003E\ncooked dry peas, beans or lentils\u003C\/div\u003E\ncooked shelled prawns or shrimp\u003C\/div\u003E\nflaked cooked fish\u003C\/div\u003E\ncooke beef or pork, shredded or cubed\u003C\/div\u003E\ncooked ground beef or turkey\u003C\/div\u003E\ndiced cooked ham\u003C\/div\u003E\ndiced cooked chicken or turkey\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the vegetable:\u003C\/b\u003E\u003C\/div\u003E\n(You may choose 1 or more to equal 1 cup of cooked vegetables)\u003C\/div\u003E\ngreen beans, trimmed and cut into 1 inch pieces\u003C\/div\u003E\npeas\u003C\/div\u003E\ncourgettes, sliced or chopped\u003C\/div\u003E\nbroccoli florets\u003C\/div\u003E\nsauteed, chopped, or sliced onions and or sliced mushrooms\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Starch:\u003C\/b\u003E\u003C\/div\u003E\n(You may choose 1 or more to equal 1 1\/2 cups cooked)\u003C\/div\u003E\npasta shapes such as penne or macaroni (I like whole wheat), cooked and drained\u003C\/div\u003E\nwide or narrow strands of noodles or spaghetti, broken\u003C\/div\u003E\nand cooked, then drained\u003C\/div\u003E\ncooked potato, swede or sweet potato, diced\u003C\/div\u003E\nlong or short grain brown or white rice, or a wild rice blend, cooked\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Sauce:\u003C\/b\u003E\u003C\/div\u003E\n(Select one to measure approximately 1 cup)\u003C\/div\u003E\nbasic white sauce\u003C\/div\u003E\nbasic cheese sauce\u003C\/div\u003E\ncondensed soup (cream of mushroom, celery or chicken)\u003C\/div\u003E\nsour cream or mayonnaise\u003C\/div\u003E\ntinned creamed corn\u003C\/div\u003E\nwhole or diced tomatoes in juice, undrained\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the flavour ingredients:\u003C\/b\u003E\u003C\/div\u003E\n(Select one or more to equal about 1\/4 cup)\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nchopped onion\u003C\/div\u003E\nchopped celery\u003C\/div\u003E\nsliced black olives\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the herbs:\u003C\/b\u003E\u003C\/div\u003E\n(Select 1\/2 tsp dried or up to 1 1\/2 TBS fresh)\u003C\/div\u003E\nmixed dried or chopped fresh herbs such as basil, thyme, majoram, rosemary, parsley, summer savoury\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the topping:\u003C\/b\u003E\u003C\/div\u003E\n(Select1 or more to equal 1\/3 cup)\u003C\/div\u003E\ngrated cheese (Cheddar, Swiss,\u0026nbsp; Jack, Parmesan)\u003C\/div\u003E\nbuttered bread crumbs\u003C\/div\u003E\ncracker crumbs\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\/-vini6rhaVfg\/WGpZi3yVCmI\/AAAAAAAAjIM\/nPp9WV-NBj4bUh_rJhwVUhvmo2sQGDtnwCLcB\/s1600\/DSCN0382.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"382\" src=\"https:\/\/1.bp.blogspot.com\/-vini6rhaVfg\/WGpZi3yVCmI\/AAAAAAAAjIM\/nPp9WV-NBj4bUh_rJhwVUhvmo2sQGDtnwCLcB\/s400\/DSCN0382.JPG\" title=\"Basic Mix and Match Casserole\" 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\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas \nmark 4.\u0026nbsp; Lightly butter a casserole large enough to hold your \ningredients. Mine holds about 4 cups.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSelect and prepare \nthe ingredients of your choice.\u0026nbsp; Place the protein, starch, and veg in a\n large bowl and mix together.\u0026nbsp; Mix together the sauce, flavour \ningredients and herbs which you are using in another measure.\u0026nbsp; Fold this\n into the protein mixture and then spread the mixture into the prepared \ncasserole.\u0026nbsp; Sprinkle with the topping.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the \npreheated oven for 30 minutes, covered.\u0026nbsp; Uncover and bake for a further \n15 minutes, or until bubbling and heated through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is very easy to multiply up.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\n Today I used diced ham,\u0026nbsp; green beans, mushrooms, swede, potato, onions,\n celery, creamed corn, thyme and parsley.\u0026nbsp; I topped with cheddar and \ncracker crumbs.\u0026nbsp; It was delicious!\u003Cbr \/\u003E\n\u003Cbr \/\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\/-ZfsLc_07XVI\/WGpZs7RrrGI\/AAAAAAAAjIQ\/x5HG34MYlrcacKgZMePW3fpgrC8hdNr9ACLcB\/s1600\/DSCN0385.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Basic Mix and Match Casserole\" border=\"0\" height=\"220\" src=\"https:\/\/4.bp.blogspot.com\/-ZfsLc_07XVI\/WGpZs7RrrGI\/AAAAAAAAjIQ\/x5HG34MYlrcacKgZMePW3fpgrC8hdNr9ACLcB\/s400\/DSCN0385.JPG\" title=\"Basic Mix and Match Casserole\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI hope you are getting really excited now at that refrigerator full of leftovers and that the wheels are turning.\u0026nbsp; What will you make?\u0026nbsp;\u0026nbsp; I would love to hear the combinations you come up with!\u0026nbsp; Shoot me a comment below and share with us what you have done.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pOnkAvoeDNM\/Xaa_NepiYyI\/AAAAAAACqH8\/jeJdTul293AgkT2Ma1qL6oyzNmmUiJbPQCLcBGAsYHQ\/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:\/\/1.bp.blogspot.com\/-pOnkAvoeDNM\/Xaa_NepiYyI\/AAAAAAACqH8\/jeJdTul293AgkT2Ma1qL6oyzNmmUiJbPQCLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3449905445024595937\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-mix-and-match-casserole.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3449905445024595937"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3449905445024595937"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/basic-mix-and-match-casserole.html","title":"Basic Mix and Match Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-F7rD1-cBaAc\/WGpX5vN_AsI\/AAAAAAAAjHY\/JiixyPIAh2I3HWEZabEx6EBfOi_tYDQRACLcB\/s72-c\/DSCN0373.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4688822713886094956"},"published":{"$t":"2014-10-09T04:00:00.001+01:00"},"updated":{"$t":"2020-12-09T13:56:36.831+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes You Should Know By Heart"}],"title":{"type":"text","$t":"Recipes You Should Know by Heart Part Two"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Recipes You Should Know by Heart Part Two\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Dolls%20House\/SDC19594.jpg\" style=\"height: 304px; width: 356px;\" title=\"Recipes You Should Know by Heart Part Two\" width=\"417\" \/\u003E\u003Cbr \/\u003E\n(The kitchen in my\u003Ca href=\"http:\/\/thedollshouse-marie.blogspot.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E doll house\u003C\/b\u003E\u003C\/a\u003E)\u003Cbr \/\u003E\n\u003Cbr \/\u003EMoving onto the second part of my collection of\u0026nbsp; recipes which you should know by heart.\u0026nbsp; I know that a lot of us already know these things off by heart and indeed have our own ways of doing most things, but the beginning cook might not know these things and I felt this could be an invaluable resource for them.\u0026nbsp;\u0026nbsp; \u003C\/p\u003E\u003Cp\u003EWhilst may of us older guys and gals probably learned these things from our mum's and grandmum's\u0026nbsp; . . .\u0026nbsp; the art of cooking from scratch seems to be disappearing these days.\u0026nbsp;\u0026nbsp; People do rely a lot on convenience foods.\u0026nbsp; Heck you can even buy frozen mashed potatoes today, which is surely a lot better tasting than dried potato flakes . . .\u0026nbsp; but when mashed potatoes are so easy to make . . .\u0026nbsp; why not make your own.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI know . . . for the working mum, frozen might be more convenient and I can't say that I blame them for using them . . .\u0026nbsp; but if you are so inclined and have the time to want to do things from scratch, these are the recipes you should know by heart.\u0026nbsp; You can find \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2014\/10\/recipes-you-should-know-by-heart-part.html\" target=\"_blank\"\u003E\u003Cb\u003EPart one\u0026nbsp; here\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mashed Potatoes\" height=\"593\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Christmas%20Cake\/mashedpotatoes.jpg\" style=\"height: 326px; width: 352px;\" title=\"Mashed Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing nicer on a plate then a perfect pile of soft, creamy \nand fluffy mashed potatoes.  They go so well with many dishes and are \nthe perfect holder to cradle lashings of delicious gravy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey \nare not as hard to make as some people would suppose.  Simple and \nstraightforward, as long as you follow a few simple rules.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul\u003E\n\u003Cli\u003Euse\n the proper potato.  You want a floury type of potato, that is to say \none that breaks down well once cooked.  You do not want a waxy type of \npotato, or one that holds it's shape well when cooked.  Some great \nexamples of floury potatoes are Maris Piper, Estima, King Edward or \nDesiree (In North America use a Russet, Idaho or baking potato)\u003C\/li\u003E\n\u003Cli\u003EDo\n not make the mistake of not cooking the potatoes long enough.  Better \nto err on the side of overcooking than undercooking.  You cannot mash a \nhard lump no matter how hard you try!\u003C\/li\u003E\n\u003Cli\u003ENever add cold butter or milk to cooked potatoes.  Always use room temperature or melted butter and gently warmed milk or cream\u003C\/li\u003E\n\u003Cli\u003EAdd\n any liquid to the cooked potatoes slowly.  Some days you may need more,\n some days you may need less.  How much can only be determined by adding\n it slowly.\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\n\u0026nbsp;\u003Cimg alt=\"Perfect Mashed Potatoes\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Christmas%20Cake\/mashedpotatoes2.jpg\" style=\"height: 343px; width: 355px;\" title=\"Perfect Mashed Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Perfect Mashed Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/perfect-mashed-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimple and perfect!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America\u003Cbr \/\u003E\nI would use a russet or idaho)\u003Cbr \/\u003E\n4 ounces unsalted butter (1\/2 cup, or one stick)\u003Cbr \/\u003E\n4 fluid ounces of single cream or full fat milk (1\/2 cup) gently warmed\u003Cbr \/\u003E\nfine seasalt, freshly ground pepper and freshly grated nutmeg\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeel\n and quarter the potatoes then place the potatoes into a pot of lightly \nsalted water to cover.\u0026nbsp; Bring to the boil and cook for 20 to 25 minutes \nuntil fork tender.\u0026nbsp; Drain well in a colander and then return them to the\n hot pot.\u0026nbsp; Cover with the lid and give them a good shake, which will \nhelp to break them up.\u0026nbsp; Add the butter and warmed cream or milk, adding \nthe latter a little at a time, whilst mashing the potatoes, only adding \nas much as is needed to give you the correct consistency.\u0026nbsp; Season to \ntaste with salt, pepper and nutmeg.\u0026nbsp; The potatoes should be light, \nfluffy, creamy and\u0026nbsp; ready to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I often use my electric \nhandwhisk to mash the potatoes.\u0026nbsp; This helps to insure a smooth mixture \nwithout lumps.\u0026nbsp; I also have a potato ricer, which does a fabulous lump \nfree job.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream Sauce, or\u0026nbsp; Bechamel (which is the French name for basically the same thing) is the most basic of sauces and the basis for many other sauces such as\u0026nbsp; cheese sauce, mornay sauce, lemon sauce etc.\u0026nbsp;\u0026nbsp; Once you have mastered a good cream sauce you are free to explore the many other options available.\u0026nbsp; I often make it and add cooked baby peas to it and serve it ladled over cooked fish.\u0026nbsp;\u0026nbsp; It's the basis for macaroni and cheese, and many other delicious dishes, and very easy to make.\u0026nbsp; These are the quantities for one cup of sauce, to make more just multiply the ingedients.\u0026nbsp; I normally would not more than double it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Bechamel Sauce\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/bechemel_zps85bcf40d.jpg\" title=\"Bechamel Sauce\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*White Sauce or Bechamel Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 225ml or one cup\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/white-sauce-or-bechamel-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI\n think this was one of the first things I learned how to make in home \neconomics at school.\u0026nbsp;\u0026nbsp; When well made, this simple sauce has a proper \nplace in homey, creamed dishes, often making leftover stretch or giving \ncooked foods a new life.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EA good bechamel is the basis for many dishes \nsuch as souffles, or macaroni and cheese.\u0026nbsp; The foolproof way to achieve a\n perfectly smooth sauce is to have the milk hot when you add it to the \nbutter and flour.\u0026nbsp; It uses an extra pot, but perfection is perfection. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n285ml of hot milk (1 1\/4 cups)\u003Cbr \/\u003E\nsalt\u003Cbr \/\u003E\nfreshly ground black pepper\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a heavey bottomed saucepan over medium heat.\u0026nbsp; Whisk in \nthe flour and cook, whisking constantly until the flour is cooked out \nand bubbles a bit.\u0026nbsp; Do NOT let it brown.\u0026nbsp;\u0026nbsp; This will take about 2 \nminutes.\u0026nbsp;\u0026nbsp; Whisk in the hot milk, slowly, whisking constantly until the \nmilk is all whisked in and the sauce thickens.\u0026nbsp;\u0026nbsp; Bring to the boil.\u0026nbsp; \nStir in the salt and pepper to taste. Lower the heat to very low and \ncontinue to cook, whisking, for an additional 2 to 3 minutes longer.\u0026nbsp;\u0026nbsp; \nRemove from the heat.\u0026nbsp; If you are using the sauce later, cover the top \nwith a round of baking parchment to prevent a skin from forming.\u0026nbsp; (You \ncan also pour a very thin layer of milk over top which works in much the\n same way.)\u003C\/div\u003E\n\u003Cb\u003EVariations:\u003C\/b\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EThick Cream Sauce\u003C\/b\u003E - \nUse 3 TBS of flour to 225ml\/1 cup of milk.\u0026nbsp; This is the consistency \nneeded for soufffles and meat, poultry or fish crouquettes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003ELemon\n Cream Sauce\u003C\/b\u003E - Just before serving, beat in 2 large egg yolks, 6 TBS of \nbutter (1 TBS at a time) and 1 TBS fresh lemon juice\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003ECheese\n Sauce\u003C\/b\u003E - Stir in 60g\/1\/2 cup of grated Cheddar cheese during the last 2 \nminutes of cooking, along with a pinch of cayenne pepper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\n\u003Cb\u003EMornay\n Sauce\u003C\/b\u003E - Add 2 TBS of grated Parmesan Cheese and 2 TBS of grated Swiss \ncheese during the last two minutes of cooking.\u0026nbsp; Stur until blended.\u0026nbsp; \nJust before removing from the heat, beat 2 TBS of the sauce into 1 \nlightly beaten egg yolk.\u0026nbsp; Stir the yolk\/sauce mixture back into the \nsauce and add 2 TBS butter.\u0026nbsp;\u0026nbsp;\u0026nbsp; Continue to cook, stirring, for one \nminute longer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Baking Powder Biscuits\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/biscuits2.jpg\" style=\"height: 360px; width: 360px;\" title=\"Baking Powder Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing nicer than a nice plate of warm biscuits,\u0026nbsp; North American Style (similar to scones) resh from the oven and just waiting for you to spread them with a pat of cold butter and a drizzle of honey.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThese are one of the most basic of the quick breads and I have never known anyone to turn a well made biscuit down.\u0026nbsp;\u0026nbsp; The important thing to remember about biscuits is to use a light touch with them.\u0026nbsp;\u0026nbsp; Over working them toughens them.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EPat them out gently and cut them out with a sharp cutter, using a very sharp quick straight up and down motion and your biscuits will always be perfect!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Baking Powder Biscuits\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/biscuits5.jpg\" style=\"height: 360px; width: 360px;\" title=\"Baking Powder Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Baking Powder Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 16\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baking-powder-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGolden brown and crusty outside, meltingly tender inside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 cups flour\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n4 tsp baking powder\u003Cbr \/\u003E\n1 TBS sugar\u003Cbr \/\u003E\n1\/2 cup vegetable shortening\u003Cbr \/\u003E\n2\/3 cup of\u0026nbsp; milk\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 6.\u0026nbsp; Grease two 8 inch cake tins. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the flour, salt, baking powder and sugar together in a bowl.\u0026nbsp; Drop in \nthe shortening and cut it into the flour mixture with two knives or a \npastry blender until the mixture resembles coarse crumbs.\u0026nbsp; Add the milk \nall at once and stur just until the dough forms a ball around the fork.\u0026nbsp;\n Turn out onto a lightly floured board and knead about 14 times.\u0026nbsp; Pat \nout to 1\/2 inch thickness.\u0026nbsp; Stamp out rounds with a 2 inch biscuit \ncutter, giving it a sharp tap straight down and up again.\u0026nbsp; Do not \ntwist.\u0026nbsp; Place touching each other in the cake pans and bake for 15 to 20\n minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you like biscuits with crusty edges all around, place them 1 inch apart on a baking sheet to bake instead.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basic Pancakes\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/pancakes_zps787299cb.jpg\" title=\"Basic Pancakes\" width=\"640\" \/\u003E\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\u003Ci\u003E\u003Cb\u003E*Basic Scotch Pancakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 16\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/basic-scotch-pancakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe\n amount of milk you use will determine how thick these pancakes will \nbe.\u0026nbsp; Start off with the smaller amount which is suggested and add more \nonly if the batter seems too thick.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EI try to have all of my ingredients\n at room temperature before starting and as with most quick breads, take\n care not to over beat.\u0026nbsp;\u0026nbsp; A few lumps are quite acceptable.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EYou can \nmake lighter, fluffier pancakes by separating the egg yolk and white, \nadding the yolk with the milk, and then beating the white until stiff \nand folding it in last of all.\u0026nbsp; Serve with maple syrup or honey.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n120 to 150ml of milk (1\/2 to 3\/4 cup)\u003C\/div\u003E\n2 TBS butter, melted\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n140g of plain flour (1 cup)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n2 TBS white sugar\u003C\/div\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBeat\n the milk, butter and egg lightly in a mixing bowl.\u0026nbsp; Mix the flour, \nbaking powder, sugar and salt and add them all at once to the wet \ningredients, stirring just enough to moisten the flour.\u0026nbsp;\u0026nbsp; Lightly butter\n or grease a griddle pan or non stick skillet.\u0026nbsp; Set over moderate heat \nand heat until a few drops of water sprinkled on the pan sputter \nlightly.\u0026nbsp; Drop the pancakes\u0026nbsp; using 2 TBS of the batter for smaller \ncakes, or 1\/4 cup of batter for larger ones, onto the hot pan.\u0026nbsp; Bake on \nthe pan until the cakes are full of little bubbles all over the top and \ngolden brown on the underside.\u0026nbsp; Turn with a spatula and brown the other \nside.\u0026nbsp; Keep warm in a slow oven (100*C\/200*F) until you have cooked them\n all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EVariations:\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EButtermilk pancakes\u003C\/b\u003E - use \nbuttermilk, sour milk or yogurt in place of the milk and substitute 1\/2 \ntsp baking soda for the baking powder.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EWhole wheat\u0026nbsp; \npancakes \u003C\/b\u003E- substitute one third of the flour with an equal amount of \nwhole wheat flour.\u0026nbsp;\u0026nbsp; If you wish you may sweeten the batter with 2 TBS \nof molasses or honey instead of sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EOatmeal pancakes\u003C\/b\u003E - \nHeat the smaller amount of milk and stir in 40g\/1\/2 cup of quick cooking\n oats.\u0026nbsp; Let stand for 10 minutes then proceed as above, reducing the \nflour to 2 TBS.\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EBlueberry pancakes \u003C\/b\u003E- Add a handful of fresh berries to the batter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Victoria Sponge\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Victoriasandwich005.jpg\" style=\"height: 342px; width: 351px;\" title=\"Victoria Sponge\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is no more welcome or finer dessert cake than the traditional sponge cake, or Victoria Sponge as it is lovingly called over here in the UK.\u0026nbsp; It needs no more adornment than a dusting over the top with some confectioner's\/Icing sugar and a filling of butter cream and jam.\u0026nbsp; Using equal amounts of butter, sugar, eggs and flour, it is the simplest of cakes, and yet also the tastiest.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Victoria Sponge\" height=\"631\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Victoriasandwich013.jpg\" style=\"height: 350px; width: 355px;\" title=\"Victoria Sponge\" width=\"640\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Traditional Victoria Sandwich Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u0026nbsp;Makes one 7 inch cake\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/traditional-victorian-sandwich-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPopular\n during the reign of Queen Victoria, this cake remains popular to this \nday, which is a huge testament to it's taste and ease of baking!\u0026nbsp; Don't \nbe tempted to use all butter.\u0026nbsp; This is one recipe that is better for the\n use of a mixture of butter and margarine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 ounces of butter, softened (6 TBS)\u003Cbr \/\u003E\n3 ounces soft margarine (6 TBS)\u003Cbr \/\u003E\n6 ounces caster sugar (1 cup)\u003Cbr \/\u003E\n1\/4 tsp vanilla extract\u003Cbr \/\u003E\n3 large eggs, beaten\u003Cbr \/\u003E\n6 ounces self raising flour (a scant 1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo finish:\u003Cbr \/\u003E\n3 TBS raspberry jam\u003Cbr \/\u003E\nbuttercream to fill (optional)\u003Cbr \/\u003E\nicing sugar or caster sugar to dust the top\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter and base line two 7 inch sandwich tins.\u0026nbsp; Set aside.\u0026nbsp; Preheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\n the butter, margarine, sugar and vanilla together until light in colour\n and fluffy.\u0026nbsp; Gradually beat in the eggs, a little at a time, beating \nwell after each addition.\u0026nbsp; If the mixture begins to curdle, add a \nspoonful of the flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFold in the flour with a metal spoon, \ntaking care to use a cutting motion so as not to knock out too much of \nthe air that you have beaten into the batter.\u0026nbsp; Divide the batter evenly \nbetween the two cake tins, leveling off the surface.\u0026nbsp; Make a slight dip \nin the centre of each.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake on a centre rack of the oven for \nabout 25 minutes, or until the sponges have risen well, are golden \nbrown, and spring back when lightly touched.\u0026nbsp; Allow to cool in the pan \nfor five minutes before running a knife carefully around the edges and \nturning out onto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce cooled, \nplace one layer on a cake plate. Spread with raspberry jam and \nbuttercream (if using).\u0026nbsp; Place the other cake on top, pressing down \nlightly.\u0026nbsp; Dust with icing or caster sugar and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI will be back tomorrow with a new and fresh recipe.\u0026nbsp; I hope you have enjoyed these tried and true recipes and that you have found them useful.\u0026nbsp; It's a start at any rate!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4688822713886094956\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/recipes-you-should-know-by-heart-part_9.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4688822713886094956"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4688822713886094956"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/recipes-you-should-know-by-heart-part_9.html","title":"Recipes You Should Know by Heart Part Two"}],"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":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5018764592096208512"},"published":{"$t":"2014-10-08T04:00:00.000+01:00"},"updated":{"$t":"2015-05-17T14:57:53.058+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Recipes You Should Know By Heart"}],"title":{"type":"text","$t":"Recipes You Should Know by Heart ( Part One)"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Chester\/kitchen2.jpg\" height=\"400\" width=\"341\" \/\u003E\u003Cbr \/\u003E\n(My tiny kitchen)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think I first fell in love with food and cooking when I was a very young girl.\u0026nbsp; My grandmother used to make exceptional soups, stews, preserves, roasts, breads, cakes, cookies and preserves . . . simple food, well prepared, using fresh ingredients or just whatever was in the larder.\u0026nbsp; I don't think she had a cookery book collection.\u0026nbsp; At best she might have had a community cookbook filled with recipes collected from the ladies in the community, or hand written recipe receipts given to her from friends . . .\u0026nbsp; possibly a cookbook put out by the flour companies.\u0026nbsp; For the most part she cooked from memory . . .\u0026nbsp; doing things the way her mother had taught her . . .\u0026nbsp; cooking by instinct, feel . . .\u0026nbsp; taste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThings were simple then and there weren't really many unknown, unusual, or luxury ingredients available.\u0026nbsp; These days we are so blessed to have virtually a world of food and tastes at our fingertips.\u0026nbsp; Even so, there are some dishes which we should really know how to do from heart, without a recipe.\u0026nbsp; Oh . . .\u0026nbsp; yes, we can follow a recipe the first time we make them, but with time and experience, these are the recipes which we can become so adept at using that we rarely need to look them up again, and indeed we can put our own stamps on them.\u0026nbsp; They become recipes we know by heart, and these are mine. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;Every cook should know how to make a very basic tomato sauce.\u0026nbsp; This is how I make mine.\u0026nbsp;\u0026nbsp; I can do it with my eyes closed and after many years of making it I can increase it to serve large groups and add other flavours and textures to suit the dish I am cooking.\u0026nbsp; This is the basis for many other tomato sauces, simply by adding a few herbs, some sauteed onion, perhaps bacon, mince, etc.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo basictomatosauce_zps250559fb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/basictomatosauce_zps250559fb.jpg\" height=\"400\" 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\u003Ci\u003E\u003Cb\u003E*My Favourite Tomato Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u0026nbsp; but can be easily multiplied\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/my-favourite-tomato-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a simple sauce which uses fresh tomatoes when they are in season, and good tinned tomatoes when they are not.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 to 3 large, ripe unpeeled tomatoes, cut into chunks\u003C\/div\u003E\n\u003Cdiv\u003E\n(Or one 400g tin of chopped tomatoes in tomato juice (14.5 oz))\u003C\/div\u003E\n1 TBS butter or olive oil\u003C\/div\u003E\n1 tsp white sugar\u003C\/div\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the tomatoes in a large heavy bottomed non-reactive saucepan.\u0026nbsp; Cook \nuncovered (without any fat) over high heat, stirring occasionally, until\n they have the texture of a thick pulp, about 15 to 20 minutes.\u0026nbsp; When \nthick, remove from the heat and stir in the butter or olive oil and the \nsugar.\u0026nbsp; (The sugar helps to cut the acidity of the tomatoes.)\u0026nbsp; Season to\n taste and serve over the pasta of your choice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mother discovered oregano when I was a teenager and a recipe for chili con carne on the back of a tomato soup tin.\u0026nbsp;\u0026nbsp; That because the basic Saturday night supper for years as my father really loved it.\u0026nbsp;\u0026nbsp; A good chili is a recipe that is very easy to master and very adaptable.\u0026nbsp; Most people like it and it's quite economical.\u0026nbsp; It's also one of those dishes which tastes better for having sat over night.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15813.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*A Simple Chili*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chili-con-carne-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHearty, filling, tasty and low fat.\u0026nbsp; Makes a wonderful weeknight supper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nlow fat cooking spray\u003Cbr \/\u003E\n1 pound extra lean minced steak\u003Cbr \/\u003E\n1 large onion, peeled and chopped\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and minced\u003Cbr \/\u003E\n2 tsp cumin seeds, toasted and pulverized with a mortar and pestle\u003Cbr \/\u003E\n1 TBS mild Chili powder\u003Cbr \/\u003E\n1 tsp ancho chili paste\u003Cbr \/\u003E\n1 tsp oregano flakes\u003Cbr \/\u003E\n1 tsp coriander flakes\u003Cbr \/\u003E\n1 400g tin of black beans, drained and rinsed (2 cups)\u003Cbr \/\u003E\n1 400g tin of spicy mixed bean salad, undrained ( 2 cups, this is a mixture of cooked beans and corn in a spicy sauce)\u003Cbr \/\u003E\n2 400g tins of chopped tomatoes in tomato juice (about 4 cups), undrained\u003Cbr \/\u003E\n250ml of beef broth, lager or strong coffee\u003Cbr \/\u003E\nSalt and black pepper to taste\u003Cbr \/\u003E\n1\/2 (100g) bar of lindt chili chocolate broken up into bits (1 3\/4 ounces)\u003Cbr \/\u003E\nthe juice of 1\/2 lime\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo serve:\u003Cbr \/\u003E\ngrated strong cheddar cheese\u003Cbr \/\u003E\nchopped spring onions\u003Cbr \/\u003E\nsour cream\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n a large deep non stick skillet over medium heat.\u0026nbsp; Spray with some low \nfat nonstick cooking spray.\u0026nbsp; Crumble in the beef and cook, stirring to \nbreak it apart, until lightly browned, adding the onion and garlic in \nthe last few minutes.\u0026nbsp; Add the cumin, chili powder, chili paste, oregano\n flakes and coriander flakes.\u0026nbsp; Cook and stir until very fragrant.\u0026nbsp; Add \nthe beef broth, beans (both tins) and the tomatoes.\u0026nbsp; Bring to the boil, \nthen reduce the heat to a simmer and simmer for 35 to 45 minutes.\u0026nbsp; Taste\n and adjust seasoning with salt and black pepper.\u0026nbsp; Break up the \nchocolate and stir it in until melted.\u0026nbsp; Add the lime juice and stir \nagain.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLadle into heated bowls and serve with a dollop of sour \ncream, some grated cheese and chopped spring onions for sprinkling on \ntop, along with some crusty rolls or cornbread on the side to mop up all\n those delicious juices!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4246_zps4922bc34.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4246_zps4922bc34.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA chicken, simply roasted, has to be almost any carnivores favourite meals.\u0026nbsp; When done properly the meat is moist and succulent . . .\u0026nbsp; the skin crisp . . .\u0026nbsp; along with a delicious gravy made from the pan juices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chicken4.jpg\" style=\"height: 395px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*A Simple Roast Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-simple-roast-of-chicken\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYou can't beat a nicely roasted chicken.\u0026nbsp;\u0026nbsp; Simple.\u0026nbsp; Easy to prepare. Deliciously succulent.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large free range roasting chicken (between 3 1\/2 and 5 pounds in weight)\u003Cbr \/\u003E\na few knobs of softened butter\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\na sprig of thyme\u003Cbr \/\u003E\na couple cloves of garlic, peeled \u003Cbr \/\u003E\nthe juice of half a lemon\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n225ml of chicken stock (1 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS flour\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo RoastChicken2TimesPost_zps508a0897.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/RoastChicken2TimesPost_zps508a0897.jpg\" height=\"360\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Have ready a nice deep roasting pan.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTake\n your chicken and season it liberally inside with salt and pepper.\u0026nbsp; \nStuff in the thyme into the cavity, along with the garlic, and a large \nknob of butter.\u0026nbsp;\u0026nbsp; Rub the remaining\u0026nbsp; butter all over the outside of the \nchicken, pushing some of it beneath the skin of the breast between the \nskin and the flesh, taking care not to tear the skin.\u0026nbsp; Place the chicken\n into the roasting tin.\u0026nbsp;\u0026nbsp; Season it with salt and pepper on the outside,\n and then squeeze the lemon juice over all.\u0026nbsp; Put the spent lemon half \ninto the cavity of the chicken as well.\u0026nbsp; Pour\u0026nbsp; the chicken stock \ninto the roasting tin around the chicken.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoast the \nchicken for 1 1\/2 to 1 3\/4 hours, basting with the pan juices from time \nto time.\u0026nbsp; When done the juices should run clear from the chicken when \npierces \nbetween the thigh and the breast and the legs should feel quite loose \nwhen gently twisted.\u0026nbsp; Remove from the oven.\u0026nbsp; Remove the chicken to a \nserving platter and tent loosely with foil.\u0026nbsp; Allow it to rest while you \nmake the gravy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the gravy, pour the pan juices out into a measuring jug.\u0026nbsp; Pour a\n bit of boiling water in the pan and scrape up any juicy browned bits.\u0026nbsp; \nPour this into the measuring jug.\u0026nbsp;\u0026nbsp; Spoon about 2 TBS of the fat from \nthe jug into a saucepan.\u0026nbsp; Discard the remainder of the fat.\u0026nbsp;\u0026nbsp; Heat over \nmedium heat until bubbling.\u0026nbsp; Whisk in the flour and cook for about a \nminute.\u0026nbsp;\u0026nbsp; Slowly whisk in the pan juices, whisking until the mixture \nbegins to bubble and thicken slightly.\u0026nbsp; Season to taste.\u0026nbsp; Allow to \nsimmer over low heat for a few minutes to get rid of any flour taste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the chicken sliced, along with some of the gravy and any vegetables which you have prepared.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing tastier to make with the spent carcass of your roasted chicken than a beautiful big pot of chicken soup.\u0026nbsp; My mother taught me how to make soup and she never used a recipe.\u0026nbsp; She could make soup out of just about anything. \u0026nbsp; A soup is only as good as it's stock. \u0026nbsp; Here is my foolproof recipe for making a beautiful chicken soup that is sure to become a family favourite. \u0026nbsp; I have used star pasta in this one, but feel free to use a handful of rice instead, or some fine egg noodles.\u0026nbsp; You will soon be making this by rote and you will never be happy opening a can of chicken soup again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4586_zps175b361f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4586_zps175b361f.jpg\" height=\"400\" width=\"380\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Ci\u003E\u003Cb\u003E*Chicken With Stars Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4-6\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-with-stars-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis\n is a very simple and easy soup to make.\u0026nbsp; I often use the carcass from a\n roast chicken to make this, saving some chicken from the roast to use \nas well. \u0026nbsp; As I \nalways cut up chickens myself to use in other recipes, I usually always \nhave bags of chicken backs and necks in the freezer as well, which are \nvery good when used in this soup! \u0026nbsp; Its amazing what you can do with a\n few bones and some vegetables!\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 spent chicken carcass (if there is not a lot of meat left on the carcass you can add a few chicken wings or a leg)\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E1 sprig thyme\u003Cbr \/\u003E1 carrot, unpeeled and cut in half\u003Cbr \/\u003E1 stalk of celery\u003Cbr \/\u003EHandful of celery leaves\u003Cbr \/\u003E1 onion, unpeeled, cut in half, root end removed\u003Cbr \/\u003ESea salt\u003Cbr \/\u003ECracked black pepper\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETo finish:\u003Cbr \/\u003E1 carrot peeled and grated\u003Cbr \/\u003E¼ of a swede peeled and grated\u003C\/span\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E1\/2 mug full of Stelline Pasta (star shaped pasta, about 1\/2 cup, or more as desired)\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003EPut\n your chicken carcass in a pot and cover with boiling water. Add the bay\n leaf, thyme, carrot, celery, celery leaves, onion and salt and pepper. \nBring back to the boil, then reduce heat and simmer, covered, for 1 ½ \nhours to 2 hours. Strain broth into a clean pot. Discard vegetables and \npick off as much meat as you can from off of the bones. Cut into small \nchunks. Bring broth to a boil and reduce somewhat. Taste and adjust \nseasoning. (If it is not very strong you can add a TBS or two of \nMarigold vegetable stock powder, but it really shouldn‘t be necessary.)\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAdd\n the grated vegetables and the Stelline pasta.\u0026nbsp; Bring to the boil and then reduce to low and simmer for about 15 minutes \nuntil cooked. Add the diced chicken meat. Heat through and then ladle \ninto hot bowls. Serve with some nice crusty bread or rolls. \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003ENext up I am showing you how to make a very basic stew\u003Cb\u003E.\u0026nbsp; \u003C\/b\u003E\u003C\/span\u003E\u003C\/b\u003E\u003Cspan style=\"font-weight: normal;\"\u003EYou can use beef cubes, or pork or lamb for this, or even venison.\u0026nbsp; This is a very basic recipe. Once you master this and can make it without a recipe, you can branch out and begin to add other flavours, such as a bit of horseradish, some balsamic vinegar, even sweet pickle juice.\u0026nbsp; You can even use leftover wine for added flavour instead of water. \u0026nbsp; All are beautiful additions.\u003C\/span\u003E\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E \u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cimg alt=\" photo beefstew_zpsf39121d0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/beefstew_zpsf39121d0.jpg\" height=\"400\" width=\"379\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cspan style=\"font-weight: normal;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/b\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*A Basic Stew*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-basic-stew\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n is the very basic recipe for a delicious stew.\u0026nbsp; You can use beef, or \npork, or lamb, or venison and it will come out perfectly every time.\u0026nbsp; \nThe secret is in the browning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 pound of stewing meat, cut into 1 inch cubes\u003C\/div\u003E\n(trim of any fat and gristle and discard)\u003C\/div\u003E\nsalt and black pepper\u003C\/div\u003E\nflour to roll the meat in\u003Cbr \/\u003E\na knob of butter\u003C\/div\u003E\n1 onion, peeled and chopped\u003C\/div\u003E\n1 stalk of celery, trimmed and chopped\u003C\/div\u003E\n3 carrots, peeled and cut into coins\u003C\/div\u003E\n1 parsnip, peeled and cut into coins\u003C\/div\u003E\n1\/2 a small rutabaga (swede) peeled and cut into cubes\u003C\/div\u003E\n4 medium potatoes, peeled and cut into cubes\u003C\/div\u003E\n1 tsp worcestershire sauce\u003C\/div\u003E\n1 TBS tomato ketchup\u003C\/div\u003E\n\u003Cdiv\u003E\nhot water to cover\u003C\/div\u003E\n\u003Cdiv\u003E\nbeef stock cube\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp dried thyme leaves\u003C\/div\u003E\n\u003Cdiv\u003E\n1 bay leaf\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSeason\n your meat and roll it in flour to coat.\u0026nbsp;\u0026nbsp; Melt the knob of butter in a \nlarge heavy bottomed saucepan.\u0026nbsp; Add the meat and brown it well on all \nsides working in batches.\u0026nbsp;\u0026nbsp; Don't over crowd your pan or your meat won't\n brown well.\u0026nbsp; Browning it well is the secret to a nicely coloured \ngravy.\u0026nbsp; Remove the meat to a bowl as it browns and repeat until all the \nmeat has been browned.\u0026nbsp; Add the onions and celery to the pan.\u0026nbsp; Saute \nuntil softened.\u0026nbsp; Return the meat to the pan along with any juices that \nhave accumlated in the bowl.\u0026nbsp; Add enough hot water to barely cover the \nmeat along with the worcestershire sauce, ketchup, stock cube, thyme and\n bay leaf.\u0026nbsp; Bring to the boil, then reduce to a simmer and cook, tightly\n covered at a slow simmer for about an hour.\u0026nbsp;\u0026nbsp; Add the carrot, parsnip \nand rutabaga.\u0026nbsp;\u0026nbsp; Cover and cook for about half an hour longer.\u0026nbsp;\u0026nbsp; Add the \npotato cubes and cover again.\u0026nbsp;\u0026nbsp; Cook for a further 15 to 20 minutes \nuntil the vegetables are tender and the meat is falling apart.\u0026nbsp; Taste \nand adjust seasoning as required.\u0026nbsp; Serve hot with plenty of crusty bread\n for sopping up all the juices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - if you wish a thick gravy \nyou can shake a tablespoon of flour in a jar with about 110ml or 1\/2 cup\n of cold water until smooth.\u0026nbsp; Stir this into the stew and bring to the \nboil, stirring constantly.\u0026nbsp; Cook for several minutes to cook out the \nflavour of the flour.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/stew8.jpg\" style=\"height: 407px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/09\/beef-stew-with-herbed-dumplings.html\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/09\/beef-stew-with-herbed-dumplings.html\" target=\"_blank\"\u003E\u003Cb\u003EBeef Stew With Herbed Dumplings\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5366_zps97b71776.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5366_zps97b71776.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/03\/a-simple-lamb-stew.html\" target=\"_blank\"\u003E\u003Cb\u003EA Simple Lamb Stew\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/EggandShell-main_Full.jpg\" style=\"height: 243px; width: 338px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNothing says home more than a nice big platter of perfectly scrambled \neggs in the morning.  So comforting . . .  and, well . . . cosy.  There \nis nothing tastier than an egg that's been well scrambled.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA well\n scrambled egg . . .  with soft and moist folded curds . . . along with \nsome hot buttered toast, is bliss . . . pure bliss.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;It's not that hard to cook them properly, although some people do seem \nto be a bit mystified as just how to proceed,  and still others seem to \novercook them so much that they end up as dry little rubbery curds.  \nWhat you are looking for is something that luxuriously, meltingly \ncreamy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScrambled eggs are not something that you want to cook in a hurry . . .  slow and steady definitely wins the race here.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/eggssconesandpasties002.jpg\" style=\"height: 408px; width: 347px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst of all you need to start with a good egg.  I know I don't need to \nlecture you on the difference between a cage grown egg and a free range \negg . . . we've all heard that spiel . . .   Let's just say that I \nprefer to pay more and use free range.  For me it's more than just taste\n . . . it's a matter of conscience.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/eggssconesandpasties003.jpg\" style=\"height: 423px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou want to use a skillet that's not overly heated, in other word, warm,\n but not hot. Then you want a nice lump of butter, softly foaming  in \nthe pan . . . and finally you want the perfect mix of beaten eggs, cream\n and milk . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/eggssconesandpasties004.jpg\" style=\"height: 422px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou add this mixture to the warm pan, and then you just  let it sit \nwithout disturbing it  . . . not for long . . . just long enough that it\n begins to set on the bottom.  Only then do  you want to start moving \nthe eggs.  I like to use a wooden spatula or spoon.  I commence to \nfolding my eggs, slowly . . . from the outside edges into the centre of \nthe pan.  \u003Cspan style=\"font-style: italic;\"\u003ENot \u003C\/span\u003Estirring . . . \nbut folding . . . a constant, and slow movement . . . which I keep doing\n . . . just until the eggs are almost set, but still moist.  At this \npoint you will want to take them right off the heat.  The eggs will \ncontinue to cook for a bit longer from the residual heat in the pan, but\n what you end up with is  a lovely moist  product, not dry at all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/eggssconesandpasties005.jpg\" style=\"height: 384px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn short . . . perfection.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/eggssconesandpasties010.jpg\" style=\"height: 447px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPerfectly scrambled eggs make a delicious light supper with either some buttered toast or even buttered bread as Todd prefers them.\u0026nbsp; Either way, they are fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/eggssconesandpasties013.jpg\" style=\"height: 464px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cheese and Chive Scrambled Eggs*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-and-chive-scrambled-eggs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFresh\n chives and a good strong cheddar together with perfectly scrambled \neggs, create a hearty breakfast dish just packed with flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n12 large free range eggs\u003Cbr \/\u003E\n2 ounces whole milk\u003Cbr \/\u003E\n2 ounces cream\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1\/4 tsp freshly ground black pepper\u003Cbr \/\u003E\n1\/2 tsp hot pepper sauce\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n4 TBS finely chopped fresh chives\u003Cbr \/\u003E\n4 ounces  of a good farmhouse strong cheddar cheese, grated\u003Cbr \/\u003E\n(I use Davidstow)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the eggs, milk, cream salt, black pepper and hot pepper sauce \ntogether in a large bowl.\u0026nbsp; Heat the 2 TBS of butter in a large nonstick \nskillet over medium heat.\u0026nbsp; Once the butter begins to foam add the eggs.\u0026nbsp;\n Allow to sit for several minutes, without stirring, so that the eggs \ncan begin to set on the bottom.\u0026nbsp; Begin to draw a wooden spatula or spoon\n across the bottom of the skillet to form large curds.\u0026nbsp; Cook, continuing\n to fold the eggs with the spoon slowly, working from the outside edges \ninto the middle until the eggs are thickened but still moist.\u0026nbsp; Do not \nstir constantly or you will end up with small curds, you want thick \nmoist ribbons.\u0026nbsp; Remove from the heat to a warm platter. Sprinkle the hot\n eggs with cheese and the chives.\u0026nbsp; Serve hot with warm toast, if \ndesired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTune in tomorrow for part two of Recipes You Should Know by Heart!\u0026nbsp; I hope you have enjoyed what I have shared thus far.\u0026nbsp; Cooking really isn't that difficult once you have mastered the basics!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5018764592096208512\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/recipes-you-should-know-by-heart-part.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5018764592096208512"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5018764592096208512"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/recipes-you-should-know-by-heart-part.html","title":"Recipes You Should Know by Heart ( Part One)"}],"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-4301903705797160950"},"published":{"$t":"2012-10-01T04:00:00.000+01:00"},"updated":{"$t":"2012-10-01T04:00:04.191+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Homemade Applesauce and an Applesauce Tea Loaf"},"content":{"type":"html","$t":"\u003Cimg height=\"322\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Bramley-Apples.jpg\" style=\"height: 294px; width: 365px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe sure have missed being surrounded by Orchards up here in Chester. When we were down South, we were able to just walk out our back door in the autumn and go scrumping for apples . . . lovely windfalls.\u0026nbsp; There was no end to the baked goodies and treats I cold make.\u0026nbsp; Although we now have our own apple tree, for some reason this year we had not even one apple on it.\u0026nbsp; Quite a disappointment, to say the least!\u003Cbr \/\u003E\nWe were lucky though, in that a few days ago, our landlord gifted us with a couple of bags of lovely organic apples from his back garden. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/applesauce.jpg\" style=\"height: 316px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh how lovely they were, all big and juicy.\u0026nbsp; As soon as I saw them I had in mind to make applesauce with them.\u0026nbsp; They were just perfect for it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd and I love to sit down with a bowl of applesauce in the evenings sometimes, and it's so much better when the applesauce is homemade!\u0026nbsp; You just can't beat homemade applesauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/applesauce2.jpg\" style=\"height: 352px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe like it a bit chunky and not totally pureed and not overly sweet.\u0026nbsp; This recipe helps you to tailor the sweetness and texture to your own tastes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/applesauce3.jpg\" style=\"height: 298px; width: 366px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Applesauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 3 cups\u003Cbr \/\u003E\n\u003Cspan style=\"color: #4c1130;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/applesauce\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis recipe\u0026nbsp; basically calls for your own taste judgment.\u0026nbsp; If your apples are very\u0026nbsp; tart, you won't need as much lemon juice, but you may need more sugar.\u0026nbsp;\u0026nbsp; The trick is to taste it as you go along and add only as much as you\u0026nbsp; think the apples need.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 large firm apples, peeled, cored and cut into eighths\u003Cbr \/\u003E\n4 ounces water (1\/2 cup)\u003Cbr \/\u003E\nsugar to taste\u003Cbr \/\u003E\n3 TBS lemon juice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\u0026nbsp; the apples and water into a large skillet over medium heat.\u0026nbsp; Cook,\u0026nbsp; stirring often until the apples become tender and begin to break down,\u0026nbsp; about 5 to 6 minutes.\u0026nbsp; Add sugar to taste and the lemon juice.\u0026nbsp; Stir to\u0026nbsp; blend well.\u0026nbsp; Cook for another 3 to 4 minutes.\u0026nbsp; Remove from the heat and\u0026nbsp; mash with a fork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/applesauceteabread.jpg\" style=\"height: 375px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then . . .\u0026nbsp; if you \u003Ci\u003Eare\u003C\/i\u003E lucky enough to have enough apples to make a big pot of applesauce, you can use some of it to make this delicious teabread!\u0026nbsp; Oh my but this is soooo good. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is hard to resist cutting in to it when it is fresh out of the oven . . . oh so spicy and warmly delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/applesauceteabread2.jpg\" style=\"height: 356px; width: 371px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt does have a tendency to fall apart if you don't let it sit overnight though . . . but I confess, I've never been good at waiting for anything!\u0026nbsp; If you're better at that\u0026nbsp; than me though, wrap it up and let it sit overnight.\u0026nbsp; You'll get much nicer slices that way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17573-1.jpg\" style=\"height: 310px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Applesauce Tea Bread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 9 by 5 inch loaf, cutting into 14 slices\u003Cbr \/\u003E\n\u003Cspan style=\"color: #4c1130;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/applesauce-tea-bread\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA\u0026nbsp; delicious moist and spicy tea bread that gets even better upon\u0026nbsp; standing.\u0026nbsp; This will taste even better on the second day if you can wait\u0026nbsp; that long!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n7 1\/2 ounces plain flour (1 3\/4 cups)\u003Cbr \/\u003E\n1\/8 tsp salt\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1\/2 tsp ground cloves\u003Cbr \/\u003E\n1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E\n8 ounces unsalted butter (1 cup)\u003Cbr \/\u003E\n3 1\/2 ounces white sugar (1\/2 cup)\u003Cbr \/\u003E\n3 3\/4 ounces soft light brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n2 tsp cold water\u003Cbr \/\u003E\n1 tsp bicarbonate of soda\u003Cbr \/\u003E\n250ml measure of applesauce (homemade or store bought) (1 cup)\u003Cbr \/\u003E\n5 1\/4 ounces sultana raisins (1 cup)\u003Cbr \/\u003E\n2 ounces chopped toasted walnuts (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\u0026nbsp; the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 5 inch metal loaf\u0026nbsp; tin. Line with baking paper and then butter the baking paper.\u0026nbsp; Set\u0026nbsp; aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the flour and spices.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream\u0026nbsp; together the butter and both sugars until light.\u0026nbsp; Place cold water in a\u0026nbsp; bowl and stir in the bicarbonate of soda until dissolved.\u0026nbsp; Stir this\u0026nbsp; into the applesauce.\u0026nbsp; It will foam up.\u0026nbsp; Stir this mixture into the\u0026nbsp; creamed mixture, mixing it in well.\u0026nbsp; Fold in the flour mixture, mixing\u0026nbsp; to combine.\u0026nbsp; Stir in the sultanas and nuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon the batter\u0026nbsp; into the prepared baking tin.\u0026nbsp; Bake in the preheated oven for 1 hour 10\u0026nbsp; minutes, until well risen, nicely browned and a toothpick inserted into\u0026nbsp; the centre comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove from the oven.\u0026nbsp; Leave in the pan for ten minutes before turning out onto a wire rack to finish cooling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe warm or at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003EPlease Note\u003C\/span\u003E\u003C\/i\u003E - This recipe does \u003Cb\u003Enot\u003C\/b\u003E call for any eggs.\u0026nbsp; I haven't left them out."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4301903705797160950\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/10\/homemade-applesauce-and-applesauce-tea.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4301903705797160950"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4301903705797160950"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/10\/homemade-applesauce-and-applesauce-tea.html","title":"Homemade Applesauce and an Applesauce Tea Loaf"}],"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":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6242427884175217341"},"published":{"$t":"2011-02-21T04:00:00.002+00:00"},"updated":{"$t":"2011-02-21T04:00:00.319+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"}],"title":{"type":"text","$t":"Candied Orange Peel"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19381.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAfter making that lovely Orange and Coconut Crisp yesterday, I had a whole stack of orange peels left and I thought it would be a real shame to waste them!\u003Cbr \/\u003E\u003Cbr \/\u003EI had always wanted to make candied orange peel, but for one reason or another I'd never done it.  My sister used to make it for my father for Christmas.  He really loved it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19379.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know you can pay a real fortune for candied peel when you go to buy it in the shops.  I found a recipe for it online and decided to go for it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19380.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy goodness but it made alot . . . and I really mean a LOT!  I now have candied orange peel up the kazooey!  But that's ok, coz we rather really like it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19384.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can always dip it in chocolate if you want as well.  Dark chocolate is really tasty.  Orange and chocolate are such a delicious combination  . . . it hasn't done Terry's any harm!  (Just whack it!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19382.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou also have the added bonus of having several cups of orange syrup at the end of the process that you can use to make tasty drinks with.  I am thinking that it might be rather nice stirred into hot chocolate, or iced drinks.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19390.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt might even be nice on french toast . . . hmmm . . . coconut milk french toast with an orange syrup.  Now \u003Cspan style=\"font-style: italic;\"\u003ETHAT\u003C\/span\u003E sounds delish!\u003Cbr \/\u003E\u003Cbr \/\u003EMmm . . . makes a nice fat free snack, this does.  I am in love.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19389.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Candied Orange Peel*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes a lot\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/candied-orange-peel\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EBitter and sweet at the same time.  Not that hard to make!\u003Cbr \/\u003E\u003Cbr \/\u003E6 thick skinned navel oranges\u003Cbr \/\u003E900g of sugar (4 1\/2 cups)\u003Cbr \/\u003E375ml of water (1 1\/2 cups)\u003Cbr \/\u003Eextra sugar for dredging\u003Cbr \/\u003E\u003Cbr \/\u003ECut  the tops and bottoms from the oranges and score the oranges into  quarters.  Cut only into the peel, and not into the fruit.  Peel the  skin and white pith off of the oranges in large pieces, reserving the  actual flesh for something else.  Cut the peels into strips about 1\/4  inch wide.  Place into a saucepan and cover with cold water.  Bring to  the boil then drain.  Repeat this twice more, using fresh water each  time.  This helps to mellow out the bitterness.\u003Cbr \/\u003E\u003Cbr \/\u003ETake a clean  saucepan and place the sugar and water into it.  Bring to a simmer and  then simmer for about 10 minutes.  Add the peels and continue to simmer  for another 45 minutes until translucent.  Do not stir as this will  cause crystals to form.  If you need to you can gently swirl the pan to  move the peels around.  Once translucent, drain the peels well,  reserving the syrup, which can be used for other things such as  flavouring drinks etc.  Dredge the orange peels in sugar and place on  wire rack to dry overnight.  Stire in an airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6242427884175217341\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/candied-orange-peel.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6242427884175217341"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6242427884175217341"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/candied-orange-peel.html","title":"Candied Orange Peel"}],"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":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4501159049434725437"},"published":{"$t":"2011-02-15T04:00:00.001+00:00"},"updated":{"$t":"2011-02-15T04:00:01.506+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"A Cream Tea for my Sweetie Pie"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19190.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn honor of Valentine's Day for my sweetie pie I made the Toddster a Traditional Cream Tea.  I do love him an awful lot and I like to spoil him whenever I can.  He is really a very easy person to please and doesn't ask much of me.  He truly is my sweetie pie.\u003Cbr \/\u003E\u003Cbr \/\u003EYou will find \"Cream Teas\" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas.  I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK.  In general nowadays, they are offered in Tearooms across the UK wherever someone wants to give an impression of British influence.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19196.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA traditional cream tea is comprised of two fresh scones, strawberry jam, clotted cream and a cup of hot  tea.  I like to use Sultana Scones.  You can find my recipe for those \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sultana-scones\"\u003EHERE.  \u003C\/a\u003E  I promise you, they \u003Cspan style=\"font-style: italic;\"\u003Eare \u003C\/span\u003Edelicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19195.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you don't have homemade strawberry jam or preserves (the best), then you should use a really good quality store bought variety.  I like to use Bon Maman or TipTree preserves, because they have lots of lovely chunks of berries in them.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19194.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EWhat is clotted Cream:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERich, thick and indulgent, clotted cream is a delicious cream with the consistency of soft butter.  Produced on many Dairy Farms in SouthWest England, it is made by placing un-pastuerized milk in shallow pans over indirect heat.  Once warmed it is then left to cool slowly, without disturbing.  The cream then rises to the surface and forms 'clots' or 'clouts.  It has a nutty, cooked milk flavour, with at least 55 per cent butter fat, giving it a pale yellow colour that is often topped with a deeper yellow crust. It is an essential ingredient in a true \"Cream Tea,\" and makes a fabulously tasty and rich filling for a sponge cake, especially when layered with fresh fruit.  It also makes wonderful ice cream!\u003Cbr \/\u003E\u003Cbr \/\u003EIt's impossible for us to send true clotted cream over to North America because of regulations and such, but it is possible for you to make your own, if you wish.  There is a long way . . . and an easy way, (which isn't really clotted cream at all, but tastes pretty good just the same)!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EThe long way:\u003C\/span\u003E\u003Cbr \/\u003ETake two cups of heavy cream and heat it in the top of a double boiler over simmering water until reduced by half.  It should be thick and creamy and have a golden crust on top.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EThe easy way:\u003C\/span\u003E\u003Cbr \/\u003EBeat 8 ounces of cream cheese until fluffy, then whisk in 4 ounces of sour cream and 2 TBS of icing sugar.  Put into a serving bowl and chill until ready to use.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC191911.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe always have herbal tea with ours, because we are Mormons and don't drink regular tea, but having worked as a Chef in a Manor House for many years, I do know how to make a proper cup of tea . . .\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the biggest complaints of English people visiting the United  States is that Americans don’t know how to make\u003Cspan style=\"font-style: italic;\"\u003E \"proper\"\u003C\/span\u003E tea. Here’s the proper way to do it, and it doesn't involve dipping a tea bag into a cup and covering it with boiling water . . .\u003Cbr \/\u003E\u003Cp\u003EYou must first fill a kettle and bring it to the boil.  Just before your kettle has reached boiling point, pour a  little hot water into the teapot and allow it to stand for about a  minute so that the pot is warm.  Empty out the hot water from the nicely warmed pot and put in  loose tea or tea bags, whichever you prefer.\u003Cbr \/\u003E\u003C\/p\u003EWhen the water is boiling (and not before)\u003Cspan style=\"font-style: italic;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003E\u003C\/span\u003E\u003C\/span\u003E pour it onto the tea in the teapot.  Leave to brew for 3 or 4 minutes and stir it well before you pour it out into hot cups.\u003Cbr \/\u003E\u003Cbr \/\u003EServe with milk, sugar and lemon wedges and let people add as they please.  It is a matter of debate as to whether you add the milk to the cup before the tea, or the tea before the milk.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19192.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EHow to assemble your Cream Tea:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECover your table with a pretty cloth.  Set a nice tea plate and warm cup and saucer out for each person, along with a knive  and a teaspoon for each.  Pretty napkins are a must as well.\u003Cbr \/\u003E\u003Cbr \/\u003EPut your clotted cream in a decorative bowl and your preserves in another bowl.  Place a tiny spoon in each for serving.   Set these out on the table, along with a china  plate of fresh sultana scones and warm tea cups.  Place the teapot filled with hot tea on the table as well, and then let people help themself to the scones, preserves and clotted cream.  (The scones are always served at room temperature and never warm)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19198.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEach person splits their own scones in half, then covers one half with a thick dollop of clotted cream and then the other haf with a nice layer of strawberry jam.  I like my cream on the bottom, but there are others that like their cream on the top!  It's all a matter of personal preference and upbringing!\u003Cbr \/\u003E\u003Cbr \/\u003EPour out your hot cup of tea . . . sit back . . . and enjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19201.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAhhhh . . . Cream Teas . . . they are my only weakness . . . sigh . . ."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4501159049434725437\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/cream-tea-for-my-sweetie-pie.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4501159049434725437"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4501159049434725437"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/cream-tea-for-my-sweetie-pie.html","title":"A Cream Tea for my Sweetie 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":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4618713452624685879"},"published":{"$t":"2011-02-10T04:00:00.002+00:00"},"updated":{"$t":"2011-02-10T04:00:00.423+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"food to go"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"}],"title":{"type":"text","$t":"Sandwiches to go . . ."},"content":{"type":"html","$t":"\u003Cimg style=\"width: 372px; height: 350px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/tunafilling2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhenever we take a long journey in the car, I always make sandwiches for us to take.  We always make several stops at rest stops along the way . . . and the food they have on offer in these places is always expensive and not very tasty . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 343px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/hamfilling2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe sandwiches are usually not very well filled, bread dry, and not very interesting or tasty.  It's the same thing, time and time again . . . tuna with cucumber, lacking in flavour . . . tuna or chicken with sweetcorn, same thing . . . skimpy slices of ham with a few bits of stale salad . . . chicken and stuffing, heavy on the stuffing and light on the chicken . . . etc.  it goes on and on . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 348px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/tunafilling4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt doesn't really take much time to make your own sandwiches and they are always alot tastier than anything you can buy on the road, and a lot cheaper too!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 303px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/generousfillingbuttertoedge.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere are a few rules I like to follow though:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Col\u003E\u003Cli\u003ESpread any sandwich which is going to have a wet filling generously with butter, and right to the edges, so as to prevent any sogginess.\u003C\/li\u003E\u003Cli\u003EUse a sturdy bread which will hold up to the journey and standing for several hours.\u003C\/li\u003E\u003Cli\u003ESpread the filling generously and to the edge.  Helps to prevent dry corners from being discarded in the trash later on.\u003C\/li\u003E\u003Cli\u003ECut in half so that you have rectangles.  This shape is a lot easier to pack and a lot easier to eat out of hand.\u003C\/li\u003E\u003Cli\u003EWrap well in greaseproof paper (wax paper) or cling film to help keep them fresh and store in a sturdy container to help keep them from becoming crushed.\u003C\/li\u003E\u003Cli\u003EDon't forget the napkins.  If you have followed my advice and generously filled them, you will quite happily need them!\u003C\/li\u003E\u003C\/ol\u003E\u003Cimg style=\"width: 354px; height: 364px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/hamfilling5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere's two of our favourite on-the-road sandwich fillings.  We both enjoy these, although I do add shredded lettuce to my tuna, placing it onto the buttered bread just before I add the filling.  Todd deplores salad in his sandwiches and so . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 352px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/tunafilling5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou guessed it.   I don't put any on his.  It goes without saying that if you are taking these in the car or on a picnic, they are best eaten on the day.  Don't save any overnight that you haven't eaten on the day for the next day.  Bad, bad idea, unless you have been brilliant enough to store them in a well chilled cooler.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 346px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/hamfilling3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Ham Salad Filling*\u003C\/span\u003E\u003Cbr \/\u003EMakes 2 or 3, depending on how generous you are with your filling\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/more-tasty-sandwich-fillings\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESavoury chopped ham, combined with some crunch, and tasty bits.\u003Cbr \/\u003E\u003Cbr \/\u003E1 (200g) tin of cooked ham\u003Cbr \/\u003E(or 200g of cooked ham, chopped finely)\u003Cbr \/\u003E1 TBS good quality mayonnaise (I use Hellman's)\u003Cbr \/\u003E1 heaped tsp of Dijon mustard\u003Cbr \/\u003E(if you like extra texture, use a grainy one)\u003Cbr \/\u003E1 TBS sweet pickle relish\u003Cbr \/\u003E1 TBS chopped gerkhins\u003Cbr \/\u003E1 spring onion, trimmed and chopped\u003Cbr \/\u003Efreshly ground black pepper\u003Cbr \/\u003EBread (choose a sturdy one)\u003Cbr \/\u003Esoftened butter\u003Cbr \/\u003E\u003Cbr \/\u003EMix together all of the sandwich ingredients.  (Ham, mayo, mustard, pickle relish, gerkhins and onion.)  Taste and add pepper as required.  Butter your slices of bread to the edges with softened butter.  Spread half of the slices with the filling and top with the rest.  Cut in half to serve.\u003Cbr \/\u003E\u003Cbr \/\u003EIf taking out, wrap well and then store in a sturdy container.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 323px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/tunafilling3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Tuna Salad Filling*\u003C\/span\u003E\u003Cbr \/\u003EMakes 2 or 3 depending on how generous you are with your filling.\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/more-tasty-sandwich-fillings\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETasty tuna with some crunch and savoury bits.\u003Cbr \/\u003E\u003Cbr \/\u003E1 (200g tin) of albacore tuna in spring water, drained and flaked\u003Cbr \/\u003E1 TBS of lemon pepper salad cream\u003Cbr \/\u003E1 TBS of good quality mayonnaise (I use Hellman's)\u003Cbr \/\u003E1 TBS sweet pickle relish\u003Cbr \/\u003E1 stick of celery, finely chopped\u003Cbr \/\u003E1 heaped TBS of finely chopped red onion\u003Cbr \/\u003Esea salt and freshly ground black pepper to taste\u003Cbr \/\u003EBread (choose a sturdy one)\u003Cbr \/\u003Esoftened butter\u003Cbr \/\u003E\u003Cbr \/\u003EMix together all of the sandwich ingredients.  (drained tuna, salad cream, mayonnaise, pickle relish, celery, and red onion)  Season with salt and black pepper to taste.  Butter your slices of bread to the edges with softened butter.  Spread half of the slices with the filling and top with the rest.  Cut in half to serve\u003Cbr \/\u003E\u003Cbr \/\u003EIf taking out, wrap well and then store in a sturdy container.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 345px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/dontforgetthenapkins.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDon't forget the napkins!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4618713452624685879\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/sandwiches-to-go.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4618713452624685879"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4618713452624685879"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/02\/sandwiches-to-go.html","title":"Sandwiches to go . . ."}],"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":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-639568617166995020"},"published":{"$t":"2010-11-25T04:00:00.002+00:00"},"updated":{"$t":"2010-11-25T04:00:00.612+00:00"},"category":[{"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":"Mastering the Basics"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Perfect Mashed Potatoes, Perfect Mashed Butternut Squash"},"content":{"type":"html","$t":"\u003Cspan style=\"font-weight:bold;\"\u003EMastering the Basics\u003Cspan style=\"font-style:italic;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought it would be fun to start a new series on here which I will call \"Mastering the Basics.\"  Cooking doesn't have to be complicated or mysterious. Once you have been able to master simple techniques and skills, you too can have people applauding your mashed potatoes, gravy, salad dressings etc.     \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 326px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Christmas%20Cake\/mashedpotatoes.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is nothing nicer on a plate then a perfect pile of soft, creamy and fluffy mashed potatoes.  They go so well with many dishes and are the perfect holder to cradle lashings of delicious gravy.\u003Cbr \/\u003E\u003Cbr \/\u003EThey are not as hard to make as some people would suppose.  Simple and straightforward, as long as you follow a few simple rules.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003Euse the proper potato.  You want a floury type of potato, that is to say one that breaks down well once cooked.  You do not want a waxy type of potato, or one that holds it's shape well when cooked.  Some great examples of floury potatoes are Maris Piper, Estima, King Edward or Desiree (In North America use a Russet, Idaho or baking potato)\u003C\/li\u003E\u003Cli\u003EDo not make the mistake of not cooking the potatoes long enough.  Better to err on the side of overcooking than undercooking.  You cannot mash a hard lump no matter how hard you try!\u003Cbr \/\u003E\u003C\/li\u003E\u003Cli\u003ENever add cold butter or milk to cooked potatoes.  Always use room temperature or melted butter and gently warmed milk or cream\u003C\/li\u003E\u003Cli\u003EAdd any liquid to the cooked potatoes slowly.  Some days you may need more, some days you may need less.  How much can only be determined by adding it slowly.\u003Cbr \/\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 343px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Christmas%20Cake\/mashedpotatoes2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Perfect Mashed Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/perfect-mashed-potatoes\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESimple and perfect!\u003Cbr \/\u003E\u003Cbr \/\u003E2 pounds of large floury potatoes (In the UK a Maris Piper is ideal, in North America\u003Cbr \/\u003EI would use a russet or idaho)\u003Cbr \/\u003E4 ounces unsalted butter (1\/2 cup, or one stick)\u003Cbr \/\u003E4 fluid ounces of single cream or full fat milk (1\/2 cup) gently warmed\u003Cbr \/\u003Efine seasalt, freshly ground pepper and freshly grated nutmeg\u003Cbr \/\u003E\u003Cbr \/\u003EPeel  and quarter the potatoes then place the potatoes into a pot of lightly  salted water to cover.  Bring to the boil and cook for 20 to 25 minutes  until fork tender.  Drain well in a colander and then return them to the  hot pot.  Cover with the lid and give them a good shake, which will  help to break them up.  Add the butter and warmed cream or milk, adding  the latter a little at a time, whilst mashing the potatoes, only adding  as much as is needed to give you the correct consistency.  Season to  taste with salt, pepper and nutmeg.  The potatoes should be light,  fluffy, creamy and  ready to eat.\u003Cbr \/\u003E\u003Cbr \/\u003ENote - I often use my electric  handwhisk to mash the potatoes.  This helps to insure a smooth mixture  without lumps.  I also have a potato ricer, which does a fabulous lump  free job.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cembed type=\"application\/x-shockwave-flash\" wmode=\"transparent\" allownetworking=\"all\" allowfullscreen=\"true\" src=\"http:\/\/wmg.photobucket.com\/pbwidget.swf?pbwurl=http%3A%2F%2Fwmg.photobucket.com%2Falbums%2Fv51%2FMarieAlice%2FThe+English+Kitchen%2FChristmas+Cake%2F79810e44.pbw\" width=\"300\" height=\"360\"\u003E\u003C\/embed\u003EHow many times have you sat down to a pile of mashed squash only to find it watery and well, to be frank, YUCKKY!!  When I was a girl, I hated mashed squash.  I always found it a bit slimey and well, YUCKKY!!  I have come to love it as an adult though, but only after trial and error and having developed this fool proof way of preparing fluffy, sweet mashed squash, perfect every time, never watery at all.  Trust me on this!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Perfect Mashed  Butternut Squash*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/perfect-butternut-squash\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is more of a method than a recipe, but the squash turns out perfectly cooked every time, and not at all mushy or watery.\u003Cbr \/\u003E\u003Cbr \/\u003E1 (2 lb) butternut squash\u003Cbr \/\u003Ea knob of butter\u003Cbr \/\u003E1 TBS soft light brown sugar\u003Cbr \/\u003Efine seasalt, freshly ground black pepper and freshly grated nutmeg to taste\u003Cbr \/\u003E\u003Cbr \/\u003EYou  will want to cut your butternut squash right down the middle  lengthwise.  Scoop out the seeds.  Place both halves, cut side down in a  large skillet with a lid.  Add boiling water to come halfway up the  sides of the squash.  Place the lid on and cook over medium heat for 25  to 30  minutes, until the squash is very tender.  Remove carefully from  the boiling water and set aside to cool slightly.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a spoon,  scrape out all of the flesh, discarding the peel, and placing the flesh  into a serving bowl.  Mash lightly with a fork along with a knob of  butter, the brown sugar and salt, pepper and nutmeg to taste.  Serve  immediately or cover and keep warm until ready to eat."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/639568617166995020\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/perfect-mashed-potatoes-perfect-mashed.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/639568617166995020"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/639568617166995020"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/perfect-mashed-potatoes-perfect-mashed.html","title":"Perfect Mashed Potatoes, Perfect Mashed 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"}}],"thr$total":{"$t":"6"}}]}});