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It was just wonderful and I can't wait to share it all with you, but I am exhuasted now.  A distinct reminder to me that \"the old grey mare\" definitely ain't what she used to be!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11864.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYep . . . the wind is definitely missing from my sailsat the moment!   I really want to do the whole experience proper justice, and so . . . for now, you're not getting Jimmy.  You're not even getting Pork.  You're getting black currants and a Pie I made for Todd the day before I left.  I figured it was the least he deserved . . . he did not complain.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11867.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe Black Currants are coming fast and furious now in my garden now and with the warm humid weather we have been having, well . . . I know that if I don't get them all picked asap, I will lose a lot to the birds . . . or them overripening . . .  I'm ok with sharing with the birds.  They need to live too.  I just want to get my own share's worth first!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11870.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI don't make my own jams anymore.  With just the two of us, it's just not feasible.  That means I have to do something else with the fruit that we grow and pick.  I do try to bake crumbles, cakes, pies etc. with whatever fresh fruit that is in season at the moment, and I try hard to freeze some to enjoy in the winter ahead.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11874.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis pie is simple and delicious.  You can have it warm with some custard, or ice cream, creme fraiche or even with some clotted cream.  You will want somethiing rich and creamy to contrast with that crisp pastry and the sweet\/tart fruit.  Be back soon with the scoop on the One Pig Weekend, and Jimmy's Farm.  You won't want to miss this!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 460px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11875.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Deep Dish Black Currant Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003Emakes one 8 inch pie\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/deepdish-black-currant-pie\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA beautiful deep dish pie that is at once sweet and yet tart, and oh so oozingly delicious!  This is fabulous!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Pastry:\u003Cbr \/\u003E170g plain flour (approximately 1 1\/4 cups)\u003Cbr \/\u003Ea pinch of salt\u003Cbr \/\u003E100g unsalted butter (7 TBS)\u003Cbr \/\u003E1 medium egg yolk\u003Cbr \/\u003ECold water, to combine\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Filling:\u003Cbr \/\u003E350g fresh blackcurrants, washed, picked over, topped and tailed (abput 4 cups)\u003Cbr \/\u003E150g granulated sugar (3\/4 cup)\u003Cbr \/\u003E1 tablespoon cornflour (corn starch)\u003Cbr \/\u003EMilk and extra sugar to glaze\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the pastry, sift the flour  with the salt into a large bowl. Rub in the butter with your  fingertips,  until  the mixture resembles fine breadcrumbs. Beat the egg yolk together with 2  tablespoons  of water and add to the butter mixture. Mix to a firm dough with a  fork.  Shape into two  flat rounds,  and then chill, wrapped for at  least 30 minutes before using.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat your oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the blackcurrants into a bowl and sprinkle with the sugar and  cornflour. gently turning them with a spoon until they all get coated with the sugar and corn flour.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll  out half of the chilled pastry on a lightly floured surface to fit in  the bottom of a 7 to 8 inch deep pie dish, along with some overhang.   Line the pie tin with this.  FIll with the fruit sugar mixture.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll  out the remainder of the pastry in a round large enough to cover the  top of the pie.  Brush the edges of the bottom crust all the way around  with some milk.  Apply the top crust and trim, pinching and folding the  edge to seal.  (Flute according to your preference.)  Cut a few slashes  in the top to vent.  Brush with more milk and extra sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBake  for 35 to 40 minutes until the filling is bubbling and the pastry is  golden brown.  Serve warm with some ice cream, custard or creme  fraiche.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3094810041546684119\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/deep-dish-black-currant-pie.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3094810041546684119"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3094810041546684119"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/deep-dish-black-currant-pie.html","title":"Deep Dish Black Currant 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":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1173186295359756472"},"published":{"$t":"2012-07-11T04:00:00.001+01:00"},"updated":{"$t":"2012-07-11T04:00:05.747+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Pasta With Chicken, Pancetta and Summer Vegetables"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 346px; height: 381px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had a really busy day today.  I am in charge of the sharing time at church this Sunday morning.  (A fun activity for the children's Sunday School)  I had two age groups to prepare for, so it takes a bit of extra time adapting it both for older and younger children.  You want them all to have fun.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was getting rather close to tea time and I still needed to prepare us something to eat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 380px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn the old days that would not have been much of a problem as I had a family that readily ate pasta in any way shape or form, and . . . as we all know . . . pasta with some sort of sauce is a quick, tasty, easy and economical way to go!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 386px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have a husband who hates pasta now though . . . it's foreign food, and he is a man with very solid, old fashioned British tastes . . . read meat and potatoes here.\u003Cbr \/\u003E\u003Cbr \/\u003EOccasionally I do try to whiz it past him  . . . he only very rarely enjoys it, but  . . .  sometimes I do get lucky.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 415px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EToday was not one of those times.  I ended up opening him a tin of soup after I watched him suffering through it for about 15 minutes . . . trying to pick the vegetables and chicken out from between the pasta bits . . . sigh . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 469px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI, on the other hand, enjoyed every scrummy mouthful,  and . . . I think all you pasta lovers out there will too.\u003Cbr \/\u003E\u003Cbr \/\u003ESo there!  (Crusty bread to mop up all that delicious sauce is a given!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 464px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Pasta with Chicken, Pancetta and Summer Vegetables*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasa-with-chicken-pancetta-and-summer-vegetables\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  is one of those quick and easy dishes where you can throw in just  whatever vegetables you have to hand.  I had courgettes, beans, leeks  and tomatoes.  You may have something else.  Chard is very nice, as is  asparagus and peas.\u003Cbr \/\u003E\u003Cbr \/\u003E12 ounces Pasta, cooked until al dente\u003Cbr \/\u003E3 ounces chopped pancetta\u003Cbr \/\u003E2 chicken breasts, boneless and skinless, cut into 1\/2 inch dice\u003Cbr \/\u003E2 whole leeks, trimmed, washed and sliced thin\u003Cbr \/\u003Ea large handful of garden fresh beans (I used a mixture of green and yellow)\u003Cbr \/\u003E1 medium courgette, washed, sliced in half and then into half moons\u003Cbr \/\u003E4 medium ripe tomatoes, quartered\u003Cbr \/\u003E4 ounces of finely grated parmesan cheese\u003Cbr \/\u003E4 ounces dry white wine (1\/2 cup)\u003Cbr \/\u003E4 ounces double cream (1\/2 cup)\u003Cbr \/\u003Ea small handful of fresh basil leaves, chiffonade\u003Cbr \/\u003Esea salt and freshly ground black pepper to taste\u003Cbr \/\u003EShaved Parmesan Cheese to serve\u003Cbr \/\u003E\u003Cbr \/\u003ECook  the pasta according to the package directions.  Drain well, (reserve a  mugfull of the pasta cooking water) rinse, drain again and then set  aside.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a large skillet over medium heat.  Add the pancetta  and cook, stirring occasionally until most of the fat has been rendered  and the pancetta has started to brown.  Toss in the chicken and leeks.    Continue to cook, stirring, until the chicken is cooked through and the  leeks have softened.  Add the beans and courgettes.  Cook and stir for  several minutes.  Add the tomatoes and the wine, allowing it to bubble  up.  Allow to bubble until the wine reduces by half.  Stir in the cream  and the cheese.  Cook and stir to melt.  Season to taste with some salt  and pepper and stir in the basil leaves.  Serve immediately with some  Parmesan Shavings scattered over top.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1173186295359756472\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/pasta-with-chicken-pancetta-and-summer.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1173186295359756472"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1173186295359756472"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/pasta-with-chicken-pancetta-and-summer.html","title":"Pasta With Chicken, Pancetta and Summer Vegetables"}],"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":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2126038924906480961"},"published":{"$t":"2012-07-10T12:23:00.001+01:00"},"updated":{"$t":"2012-07-10T12:23:00.100+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Raspberry Linzer Slices"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16026.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDo YOU like jam as much as I like Jam???  I don't think anyone could like jam as much as we do in \u003Cspan style=\"font-style: italic;\"\u003Ethis\u003C\/span\u003E house, but . . . I could be wrong!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16029.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWE just LOVE jam.  Sometimes we just have a simple supper of bread, butter and jam, which hearkens back to our childhoods . . . and we are completely happy and content with that.  Other times I will bake Todd some \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/04\/strawberry-jam-tarts.html\"\u003EJam Tarts\u003C\/a\u003E, which he just adores.  Other times it may be a\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/04\/blackcurrant-jam-cake.html\"\u003E\u003Cspan style=\"color: rgb(51, 102, 255); font-weight: bold;\"\u003E cake\u003C\/span\u003E\u003C\/a\u003E, or \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/05\/simple-jam-jams.html\"\u003Ecookies\u003C\/a\u003E.  Today I made these delicious Raspberry Linzer Slices.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16030.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have made \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/12\/linzer-cookies.html\"\u003ELinzer Cookies\u003C\/a\u003E many times in the past, and to be sure . . . they are just fabulous.  But they do take a bit of time . . . with the rolling out, cutting, etc.  Some days I am just lazy.  I want the treat . . . but I don't want to do all the faffing and rolling out.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16031.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESome days I want near instant gratification and that is what these wonderful slices are . . . near instant gratification.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16033.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWith their crisp buttery base .  .  . sweet raspberry jam filling . . . and little buttery crumbles on top, these slices satisfy completely.  In fact . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16035.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI bet you can't eat just one!  (Which also makes them pretty near dangerous!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16038.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Raspberry Linzer Slices*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 9 to 12\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/raspbery-linzer-slices\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious jam bars, lightly spiced, buttery and sweet.  Perfect with a hot cuppa!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the base and topping:\u003Cbr \/\u003E175g plain flour (1 3\/4 cup)\u003Cbr \/\u003E50g ground rice (1\/4 cup)  (you could grind rice in a coffee grinder and make your own\u003Cbr \/\u003Eif you can't find it to buy.  You want it really find, almost a powder.)\u003Cbr \/\u003E8 TBS golden caster sugar\u003Cbr \/\u003E140g cold butter, diced (9 3\/4 TBS)\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E1\/2 tsp ground cloves\u003Cbr \/\u003E1 TBS milk\u003Cbr \/\u003E\u003Cbr \/\u003EIn addition:\u003Cbr \/\u003E8 TBS raspberry jam, stirred to loosen\u003Cbr \/\u003E2 tsp caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16034.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.  Line a shallow 8 or 9 inch baking tin with baking parchment.\u003Cbr \/\u003E\u003Cbr \/\u003EPut  the flour, rice, sugar, cinnamon and cloves into a bowl, whisking well  together.  Drop in the butter and rub it in with yoru fingertips until  fine crumbs form.  Stir in the milk with a table knife.  Tip three  fourths of the mixture into the prepared pan, pressing it firmly into  the bottom, evenly.  Bake for 15 to 20 minutes, until golden and crisp  looking.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon the jam over top of the base, spreading it out  evenly.  Sprinkle the remainder of the crumbs over top and then return  to the oven and bake for 5 to 10 minutes longer, until the topping is  golden.  Sprinkle with the 2 tsp of sugar and allow to cool completely  in the tin, before cutting into squares to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2126038924906480961\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/raspberry-linzer-slices.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2126038924906480961"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2126038924906480961"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/raspberry-linzer-slices.html","title":"Raspberry Linzer Slices"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3416010243151333104"},"published":{"$t":"2012-07-09T04:00:00.001+01:00"},"updated":{"$t":"2012-07-09T04:00:02.852+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Old Fashioned Apple Dumplings"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14714.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll week I have been pondering what will be the first recipe I post on here for 2012.  Ohh . . . so many recipes to choose from . . . I could drive myself mad with choice you know!  I have that many cook books.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14715.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy favourite cook books though are not the ones that come with the fancy covers, filled with pretty and delicious looking pictures . . . written by this month's flavour of the month celebrity chef or otherwise . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14718.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey are my Big Blue Binder and a couple of notebooks where, throughout the years, I have laboriously copied out the creme de la creme of recipes . . . recipes gifted to me by friends and family.  Recipes developed and tweaked through years of trial and error, until I have gotten them just so . . so . . . perfect.  Well, perfect for me at any rate.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14719.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is simple food using simple ingredients with wowsa wowsa flavours.  Tried and true.  Family and husband tested . . . our absolute favourites.  I did write a book with some of the best ones in it a few years back.  You can find it \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.lulu.com\/spotlight\/mariealice?cid=cms_email_author_spotlight_confirmation\"\u003Ehere.\u003C\/a\u003E  I'm quite proud of it as I did it all myself . . . I know a publisher would have done a better job probably, but I did my best, and that's what counts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14723.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyways, so back to the recipe.  I decided to make these apple dumplings for several reasons.  One . . . they aren't something that I make very often, like maybe only ever 5 or 6 years.  (They are good artery cloggers and hip expanders!!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14724.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETwo, I wanted to spoil my husband with one of his favourite things for the New Year.  He loves anything with apple in it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14725.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThree . . . the crunch is on to get ready for two family weddings in June\/July . . . so . . . diet time starts today . . .  I have to really cut back on the goodies now.  I thought . . . why not go out with a real humdinger!\u003Cbr \/\u003E\u003Cbr \/\u003EAnd so . . . I did.  I don't regret even one mouthful.  So there.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14730.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Old Fashioned Apple Dumplings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/old-fashioned-apple-dumplings\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI don't know anyone who doesn't love these.  They're fantastic, and they're not as difficult to make as one would suppose.\u003Cbr \/\u003E\u003Cbr \/\u003E6 medium sized firm cooking apples (I used granny smiths)\u003Cbr \/\u003E2 TBS lemon juice\u003Cbr \/\u003E3.5 ounces granulated sugar (1\/2 cup)\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003Esoft light brown sugar\u003Cbr \/\u003E2 TBS butter\u003Cbr \/\u003Eenough pastry for 2 10-inch pie crusts\u003Cbr \/\u003E\u003Cbr \/\u003EFor the sauce:\u003Cbr \/\u003E500ml of water (2 cups)\u003Cbr \/\u003E5 ounces granulated sugar (about 3\/4 cup)\u003Cbr \/\u003E2 TBS butter\u003Cbr \/\u003E1 tsp vanilla\u003Cbr \/\u003E1\/8 tsp ground cardamom\u003Cbr \/\u003E1\/8 tsp ground nutmeg\u003Cbr \/\u003E\u003Cbr \/\u003ECream for serving\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 190*C\/375*F\/ gas mark 5.  Have ready a 9 by 13 by 2 inch baking pan, which you have lightly buttered.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll  the pastry out on a lightly floured surface to a rectangle measuring 14  by 21 inches.  Cut into six even squares.  Whisk together the  granulated sugar and cinnamon in a bowl.\u003Cbr \/\u003E\u003Cbr \/\u003EPeel and core the  apples, leaving whole.  Put the lemon juice in a bowl and roll the  apples in this, then roll them into the bowl of cinnamon sugar to coat.   Place each apple into the centre of one pastry square.  Fill the cavity  of each apple with 2 TBS soft light brown sugar and 1 tsp of butter.   Pull up the sides of the pastry squares to cover each apple, crimping  the edges tightly shut.  Place into the prepared pan.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 1\/2 hour.\u003Cbr \/\u003E\u003Cbr \/\u003EIn  the meantime, combine the sauce ingredients in a saucepan over medium  high heat.  Bring to the boil and cook rapidly for 1 minute.  After the  dumplings have been cooking for 1\/2 hour, pour the sauce over top and  then return to the oven, continuing to bake for a further 1\/2 hour,  basting occasionally.\u003Cbr \/\u003E\u003Cbr \/\u003EServe warm with cream for pouring.  Delicious."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3416010243151333104\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/old-fashioned-apple-dumplings.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3416010243151333104"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3416010243151333104"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/old-fashioned-apple-dumplings.html","title":"Old Fashioned Apple Dumplings"}],"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":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7117882158832180335"},"published":{"$t":"2012-07-08T04:00:00.001+01:00"},"updated":{"$t":"2012-07-08T04:00:05.750+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Blueberry Almond Cookies"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 353px; height: 285px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips058.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen my children were growing up I had a cookie jar in my kitchen that was never empty.  I think I baked fresh cookies about every second day or so.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 311px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips060.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey had their favourites of course!   (As did I!)  I think chocolate chip topped the list, followed very closely by oatmeal raisin and peanut butter.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 319px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips063.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAt Christmas I would spend weeks and weeks baking up extra goodies for our holiday celebrations and popping them into the freezer.  That way I could present our friends and their families with trays filled with a variety of baked goodies, as well as having plenty of treats to munch on in our own home!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 345px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips062.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen there were the special cookies.  You know the kind I mean . . . slightly elegant and subtly special . . .reserved for special occasions such as baby and bridal  showers and afternoon teas.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 309px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips064.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese fall into that category.  They have to be the most delicious cookies ever . . .  I kid you not!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 356px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips065.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is no egg in them, so they are perfect for people who are allergic to eggs.  They have an almost macaroon like consistency . . . crisp around the edges and slightly chewy in the middle . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 294px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips068.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChock full of lovely dried blueberries and almonds . . . drizzled with sweet white chocolate.  Bet you can't eat just one!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 346px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/eggandchips070.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Blueberry Almond Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 24\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blueberry-almond-cookies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese just may be the best cookies you have ever tasted!  Very similar to a macaroon in texture and oh so scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003E90g unsalted butter, softened (1\/3 cup)\u003Cbr \/\u003E170g caster sugar (3\/4 cup)\u003Cbr \/\u003E1\/2 tsp almond extract\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E1 TBS milk\u003Cbr \/\u003E125g plain flour (1 cup)\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E80g ground almonds (3\/4 cup)\u003Cbr \/\u003E50g of dried blueberries (1\/3 cup)\u003Cbr \/\u003Emelted white chocolate for drizzling\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Line two baking trays with parchment paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECream  the butter and sugar together until light and fluffy.  Beat in the  almond, vanilla and milk.  Whisk together the flour and baking powder.   Stir into the creamed mixture along with the ground almonds.  Stir in  the blueberries. Mix well to form a soft dough.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing your hands  squeeze together 2 teaspoon measures of the dough into oval logs about 2  inches long.  Place at least an inch and a half apart on the baking  sheets.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 15 minutes, turning the baking sheet around  halfway through the baking time.  They should be lightly golden along  the edges.  Allow to cool on the pans for about 10 minutes before  removing to finish cooling on a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt some white chocolate and drizzle over top.  Store in a tightly covered container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7117882158832180335\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/blueberry-almond-cookies.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7117882158832180335"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7117882158832180335"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/blueberry-almond-cookies.html","title":"Blueberry Almond Cookies"}],"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":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-463413906548330704"},"published":{"$t":"2012-07-07T12:13:00.002+01:00"},"updated":{"$t":"2012-07-07T12:13:00.395+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Strawberry Jam Tray Bake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 385px; height: 256px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/lemonade.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe day is hot and you just want to sit on the porch and relax with an ice cold glass of lemonade . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 317px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/strawberryjam.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou just made a fresh batch of strawberry jam, using up the last of the berries and you have friends invited over for afternoon tea . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 383px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/CherrySquares-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou have decided to go on a Saturday afternoon picnic with your loved one(s) and you want a tasty little sweet to pack into your basket . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 377px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/cherrysquares6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou're dragging the kiddies and the hubbie to the beach for the day and you want something to serve as  a tasty treat in between the ice creams and ice lollies . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 369px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/cherrysquares2-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou just are in the mood for a little bite of something sweet and satisfying . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 342px; height: 407px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/cherrysquares5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENo matter the mood or occasion, these tasty little treats fit the bill.  Quick, easy and oh so very scrummy !!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 338px; height: 403px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/cherrysquares7.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Strawberry Jam Tray Bake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 16 to 24 squares\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-jam-tray-bake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese are perfect for taking on picnics or for enjoying on the porch on a hot summer afternoon with glasses of iced cold lemonade.  They are also great to serve at tea parties.  Hmmm . . . these are just delicious no matter what!\u003Cbr \/\u003E\u003Cbr \/\u003E500g sweet shortcrust pastry\u003Cbr \/\u003E6 TBS strawberry jam\u003Cbr \/\u003E200g butter, softened\u003Cbr \/\u003E200g caster sugar\u003Cbr \/\u003E4 medium sized free range eggs\u003Cbr \/\u003E100g ground almonds\u003Cbr \/\u003E100g self raising flour, plus extra for dusting\u003Cbr \/\u003E1 tsp almond extract\u003Cbr \/\u003E150g sifted icing sugar\u003Cbr \/\u003Ethe juice of 1\/2 lemon\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 418px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/cherrysquares3-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 200*C\/400*F.  Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking pan.  You want it to fit the base and partway up the sides.  Place into the pan and then spread the jam evenly over all.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the butter and sugar together in a large bowl with an electric hand whisk until they are smooth and creamy.  Beat in the eggs, one at a time, adding 1\/3 of the ground almonds after each addition.  Add the flour and the remaining almonds.  Mix well.  Stir in the almond extract.  Pour the mixture over the jam, spreading to make an even layer.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 35 to 40 minutes, until well risen, firm and golden brown.  Remove from the oven and place on a wire rack to cool.  Leave in the tin.\u003Cbr \/\u003E\u003Cbr \/\u003EStir together the icing sugar and enough of the lemon juice to make a drizzle icing.  Drizzle this decoratively over top of the squares.  Allow to set before cutting into squares to serve.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 270px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Family%20pictures\/Shower_003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPsst!!  My daughter is getting married today.   May these two sweetie pies have a very long and happy marriage."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/463413906548330704\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/strawberry-jam-tray-bake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/463413906548330704"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/463413906548330704"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/strawberry-jam-tray-bake.html","title":"Strawberry Jam Tray Bake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2420783181683756920"},"published":{"$t":"2012-07-06T12:12:00.001+01:00"},"updated":{"$t":"2019-07-13T07:56:51.763+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Millionaires Shortbread"},"content":{"type":"html","$t":"\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20024.jpg\" style=\"height: 424px; width: 340px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMillionaires' Shortbread has to be the ultimate indulgence of all time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20028.jpg\" style=\"height: 390px; width: 356px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine a crispy short and buttery base,  spread with a totally scrumptious and rich caramel filling,  and then covered with a crisp chocolate shell . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20029.jpg\" style=\"height: 384px; width: 355px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach bite brings you an indulgently scrumptious taste of all three together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20040.jpg\" style=\"height: 440px; width: 356px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nmmmmmmmm . . . incredibly moreish . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh sure . . . You \u003Cspan style=\"font-style: italic;\"\u003Ecould\u003C\/span\u003E buy it . . . they sell it in all the shops . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nbut . . .  like all things . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20030.jpg\" style=\"height: 353px; width: 347px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHomemade is infinitely better . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTruly . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20029.jpg\" style=\"height: 386px; width: 357px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWould I lie to you????\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Millionaires Shortbread\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/SundaySept20039.jpg\" style=\"height: 387px; width: 356px;\" title=\"Millionaires Shortbread\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Millionaires' Shortbread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 24 squares\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/millionaires-shortbread\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are fabulous.  The three textures . . . crisp shortbread base, gooey caramel centre and the crisp chocolate shell on top make for a decadently moreish bar.  Bet you can't eat just one!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Shortbread Base:\u003Cbr \/\u003E\n9 ounces flour\u003Cbr \/\u003E\n3 ounces caster sugar\u003Cbr \/\u003E\n6 ounces butter, cut into bits\u003Cbr \/\u003E\nFor the Caramel:\u003Cbr \/\u003E\n4 ounces butter\u003Cbr \/\u003E\n4 ounces soft light brown sugar\u003Cbr \/\u003E\n2 - 397g tins of sweetened condensed milk\u003Cbr \/\u003E\nFor the chocolate topping:\u003Cbr \/\u003E\n7 ounces good quality plain chocolate\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 180*C\/375*F.  Butter a 13 by 9 inch swiss roll tin.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWeigh the flour, sugar and butter into a bowl.  Rub the butter into the flour and sugar with your fingertips until the mixture resembles fine breadcrumbs.  Knead the mixture until it forms a dough.  Press this into the base of the prepared tin, smoothing out evenly.  Prick all over with a fork.  Bake for 20 minutes, until firm to the touch and very lightly browned.  Remove from the oven and cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the caramel, place all the caramel ingredients into a saucepan.  Heat gently until the sugar has dissolved, stirring constantly.  Bring to the boil, still stirring, then reduce the heat to low and cook  very gently for about 5 minutes or so until the mixture has thickened slightly.  Do not stop stirring as the mixture will catch and burn if you don't keep it moving.  Remove from the heat and pour over the cooled shortbread base.  Allow to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the chocolate topping, break the chocolate into pieces and place into a bowl that you have set over simmering water. (Don't allow the bowl to touch the water)  Melt completely, stirring occasionally.  Pour over the cold caramel and leave to set.  Cut into squares or bars to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - you can vary the chocolate topping by melting about 3 ounces of each, dark, milk and white chocolate separately.  Drop by dollops onto the top of the caramel and lightly swirl together to cover.  Leave to set before cutting."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2420783181683756920\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/millionaires-shortbread.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2420783181683756920"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2420783181683756920"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/millionaires-shortbread.html","title":"Millionaires Shortbread"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-202333497650356846"},"published":{"$t":"2012-07-05T04:00:00.003+01:00"},"updated":{"$t":"2021-01-28T12:36:21.376+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Sticky Toffee Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Sticky Toffee Cake\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/StickyToffeeCake003.jpg\" style=\"height: 406px; width: 354px;\" title=\"Sticky Toffee Cake\" width=\"558\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my favourite desserts over here has to be Sticky Toffee Pudding.  So rich and lovely, and incredibly moreish.  And to think it was only a few years ago  that I discovered it!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sticky Toffee Cake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/StickyToffeeCake004.jpg\" style=\"height: 401px; width: 355px;\" title=\"Sticky Toffee Cake\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe were holidaying up in the Lake District and I picked up one of the Sticky Toffee Puddings made by Cartnell and I was immediately bowled over.  For a store bought pud, it was fabulous.  So fabulous in fact that we ended up picking one up almost every day of our holiday and sitting back in our holiday cottage each night scarfing it down with delight!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sticky Toffee Cake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/StickyToffeeCake007.jpg\" style=\"height: 418px; width: 336px;\" title=\"Sticky Toffee Cake\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut what is a sticky toffee pudding . . . not much more than a tasty and moist date cake, topped with a luciously rich toffee sauce.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThey are incredibly yummy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sticky Toffee Cake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/StickyToffeeCake012.jpg\" style=\"height: 445px; width: 355px;\" title=\"Sticky Toffee Cake\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake is not quite as rich as a sticky toffee pudding, but my oh my it is delicious in it's own right.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sticky Toffee Cake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/StickyToffeeCake016.jpg\" style=\"height: 395px; width: 351px;\" title=\"Sticky Toffee Cake\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe cake moreishly filled with dates and that toffee icing gilding the top is just to die for.  You'll find yourself getting up in the middle of the night and raiding the larder for\u003Cbr \/\u003E\n\u003Cbr \/\u003E\njust . . . one . . . more . . . piece.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTrust me.  Would I lie to you?  I think not!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sticky Toffee Cake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/StickyToffeeCake020.jpg\" style=\"height: 420px; width: 362px;\" title=\"Sticky Toffee Cake\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Sticky Toffee Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 18 serving\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-toffee-cake\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOur favourite pudding in a cake!!  This is a real winner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 ounces dried dates (1\/2 pound)\u003Cbr \/\u003E\n300ml of water (1 1\/4 cups)\u003Cbr \/\u003E\n1 tsp bicarbonate of soda (Baking soda)\u003Cbr \/\u003E\n6 ounces soft light brown sugar (13 1\/2 TBS)\u003Cbr \/\u003E\n4 ounces butter, room temperature (1\/2 cup)\u003Cbr \/\u003E\n1 tsp vanilla\u003Cbr \/\u003E\n2 large free range eggs, beaten\u003Cbr \/\u003E\n6 ounces self raising flour (1 1\/3 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the icing:\u003Cbr \/\u003E\n6 TBS double cream (Whipping cream can be used)\u003Cbr \/\u003E\n3 ounces soft light brown sugar (scant 7 TBS)\u003Cbr \/\u003E\n1 ounce butter (2 TBS)\u003Cbr \/\u003E\n1 ounce icing sugar, sifted (3 1\/2 TBS)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F.  Butter and base line a shallow 11 by 7 inch baking tin.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut each date into 3 or 4 pices.  Place in a saucepan along with the water.  Bring to the boil, and then boil uncovered, for about 10 minutes, until all the water is absorbed and the dates have softened.  Remove from the heat.  Stir in the bicarbonate of soda and set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream together the butter and brown sugar.  Stir in the vanilla.  Gradually beat in the eggs and then fold in the cooled date mixture.  Stir in the flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon the batter into the prepared pan.  Smooth the surface.  Bake for 35 minutes, until risen and just set.  Remove from the oven and leave in the tin for 15 minutes before turning out onto a wire rack to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the icing, gently heat the cream, sugar and butter together in a small pan until the sugar is dissolved.  Bring to the boil and then cook, uncovered for 4 minutes, until golden.  Do not stir.  Leave to cool.  When cold, beat in the icing sugar until smooth.  Using the back of a wet spoon, spread it over the cake.  Leave to set before cutting into 18 rectangles.\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/202333497650356846\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/sticky-toffee-cake.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/202333497650356846"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/202333497650356846"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/sticky-toffee-cake.html","title":"Sticky Toffee Cake"}],"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-7053146463478634613"},"published":{"$t":"2012-07-04T04:00:00.001+01:00"},"updated":{"$t":"2012-07-04T04:00:06.397+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"All Time Favourite Summer Desserts"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/kid_watermelon.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI've been slack and idle today.  We had our end of summer Ward Picnic today and so I didn't really cook anything!  (I know!  What am I like!!)  Anyways I thought you would enjoy a delicious roundup today of my \u003Cspan style=\"font-weight: bold;\"\u003Eall time favourite\u003C\/span\u003E end of summer desserts.  As you have probably begun to notice yourselves . . . Summer is definitely on the wane and these tasty morsels made with fresh local fruit won't be on the menu for much longer!  Enjoy them while you still can!\u003Cbr \/\u003E\u003Cbr \/\u003EOh, yes there is a courgette loaf in there as well . . . but really how can you not end summer without a glut of those tasty little devils!  A courgette loaf or two or three are definitely on the menu as well!!\u003Cbr \/\u003E\u003Cbr \/\u003EThere's also a sneaky dessert or two which use the early autumn fruits.  Deliciously enjoyable anytime!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 374px; height: 467px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/summerpudding.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Summer Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/summer-pudding\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis delicious pudding  is one of my favourite things about summer.  Tart . . . sweet . . .  this pudding contains all the goodness of summer in every mouthful.   Plan ahead as it needs to sit overnight to set up.\u003Cbr \/\u003E\u003Cbr \/\u003E750g\/1lb 14oz mixed summer fruit\u003Cbr \/\u003E(such as raspberries, red, white and blackcurrants, tayberries, loganberries, blackberries, cherries and blueberries)\u003Cbr \/\u003E185g\/6½oz caster sugar\u003Cbr \/\u003E1 medium loaf good-quality white bread, slightly stale\u003Cbr \/\u003E2 tbsp cassis or blackcurrant cordial\u003Cbr \/\u003Ecreme fraiche for serving\u003Cbr \/\u003E\u003Cbr \/\u003EYou will need a 2 pint pudding basin.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 368px; height: 388px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/summerpudding5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  all the fruit in a pan, removing any stalks as necessary.  Add the  sugar and then heat and cook them over medium heat for 3 to 5 minutes,  only until the sugar has dissolved and the fruit begins to give up some  of it's juices.  Please be careful not to over cook them.  Stir in the  cassis or blackcurrant cordial.  Set aside while you get the bread  ready.\u003Cbr \/\u003E\u003Cbr \/\u003ETrim off all the crusts from the bread and cut the bread  into thin slices. Cut one round slice out of the bread to fit the bottom  of the basin and place it into the basin.    Line the pudding basin  with the slices of bread, overlapping them and sealing well by pressing  any edges together.  Fill in any gaps with small pieces of bread, so  that no juice can get through when you add the fruit.  spoon all of the  fruit and its juices into the pudding basin. Trim the tips of bread from around the edge. Cover the top of the fruit with more wedges of bread. Place the pudding basin on a plate to collect any juices. Find a saucer that fits neatly inside the bowl, and place it on  top to cover the upper layer of bread, then weigh the saucer down with weights - unopened tin cans come in very handy for this.. Let it cool, then place in the fridge overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EThe next day, remove  the weights and the saucer. Run a thin blade around the edges, then invert the basin onto a shallow serving plate.   Serve, cut into slices or spooned out with plenty of Creme Fraiche.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 369px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/blueberrytart8.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Crunchy Blueberry Tart*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 102, 255); font-weight: bold;\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/crunchy-blueberry-tart\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EImagine a tasty oatmeal cookie crust, filled with tart blueberries and topped with an oat crumble.  This is to die for and quite simply the most delicious blueberry tart I have ever eaten.  Adapted from a recipe in the book, \"A Piece Of Cake,\" by Leila Lindholm.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the crust:\u003Cbr \/\u003E6 ounces unsalted butter, softened\u003Cbr \/\u003E6 1\/4 ounces of plain flour\u003Cbr \/\u003E4 3\/4 ounces of caster sugar\u003Cbr \/\u003E2 1\/2 ounces rolled oats\u003Cbr \/\u003EFor the Filling:\u003Cbr \/\u003E9 ounces fresh or frozen blueberries\u003Cbr \/\u003E1 cup of blueberry jam\u003Cbr \/\u003E1 TBS balsamic vinegar\u003Cbr \/\u003E2 1\/2 TBS cornflour\u003Cbr \/\u003EFor the Topping:\u003Cbr \/\u003E3 ounces unsalted butter\u003Cbr \/\u003E4 ounces rolled oats\u003Cbr \/\u003E4 3\/4 ounces caster sugar\u003Cbr \/\u003ECreme Fraiche for serving\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 370px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/blueberrytart6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBegin by making the crust.  Pre-heat the oven to 180*C\/350*F.  Place the butter in a saucepan and melt.  Whisk together the flour, sugar and oats.  Stir this mixture into the melted butter, stirring well to completely combine.  Press the dough into a 10 inch tart tin with a removable bottom.  Bake in the pre-heated oven for 10 minutes.  Remove from the oven and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the topping, melt the butter in a large saucepan.  Whisk in the oats and sugar.  Mix together well,  and then set aside while you make the filling.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the filling, gently stir together the blueberries, jam and balsamic vinegar, mixing well.  Stir in the cornflour.  Pour this mixture into the oat pastry case.\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle the topping evenly over top and then place the tart onto a baking tray.  Bake in the heated oven for 25 to 30 minutes, until the filling is bubbling and the topping is golden brown.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven to a wire rack to cool.  Remove the side from the pan before serving.  Serve cut into slices with some creme fraiche for spooning over if desired.\u003Cbr \/\u003E\u003Cbr \/\u003EDELICIOUS!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 327px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Courgette Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 2 9X5 inch loaves\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/courgette-loaf\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt just wouldn't be summer without having made at least a couple of courgette loaves.  This is an extremely delicious way of using up some of that \"glut\" in the garden.  The inclusion of demerara sugar makes for a very nice crust.\u003Cbr \/\u003E\u003Cbr \/\u003E14 ounces plain flour\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E1 tsp baking soda\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E1\/4 tsp ground cloves\u003Cbr \/\u003E11 ounces caster sugar\u003Cbr \/\u003E3 1\/2 ounces of demerara sugar\u003Cbr \/\u003E3 large eggs, beaten\u003Cbr \/\u003E7 fluid ounces sunflower oil\u003Cbr \/\u003E2 tsp vanilla extract\u003Cbr \/\u003E13 ounces of grated courgettes, with the skin left on\u003Cbr \/\u003E3 ounces chopped walnuts\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 408px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 150*C\/300*.  Grease and flour two 9 X 5 inch loaf tins.  (alternately you can grease them and then line them with baking paper, and grease again)\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour, salt, soda, baking powder, cinnamon, nutmeg, and cloves into a large bowl.  Whisk in both sugars.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the eggs, sunflower oil and vanilla extract together.\u003Cbr \/\u003E\u003Cbr \/\u003EStir the egg mixture and grated courgettes into the dry mixture, mixing until well combined.  Stir in the walnuts.  Divide between the two prepared loaf tins.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the heated oven for 1 to 1 1\/4 hours, or until a toothpick inserted into the centre of the loaves comes out clean.  Allow to cool in the tin for about 15 minutes or so before turning them out onto a wire rack to finish cooling.  Delicious toasted and served warm with some cold butter.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 330px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/tart8.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Rustic Plum Tart*\u003C\/span\u003E\u003Cbr \/\u003EMakes one 7 by 11 inch tart\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 102, 255); font-weight: bold;\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/rustic-plum-tart\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love anything rustic and fuss free.  That's why I love this tart so much.  Using purchased pastry and a few additional ingredients, you can have a delicious plum tart cooling, ready to be eaten in less than an hour.  I love the marzipan that lies like a tasty secret underneath the plums.  This will have them coming back for more.\u003Cbr \/\u003E\u003Cbr \/\u003E1 package of ready rolled short crust pastry, all butter, thawed if frozen\u003Cbr \/\u003E3 TBS golden marzipan, cut into pieces\u003Cbr \/\u003E1 TBS plain flour\u003Cbr \/\u003Ehalf a dozen or so purple plums, pitted and cut into thin wedges\u003Cbr \/\u003E2 tsp golden caster sugar\u003Cbr \/\u003E1 tsp granulated sugar\u003Cbr \/\u003E1\/4 cup plum or red currant jam\u003Cbr \/\u003E2 TBS water\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/tart9.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 190*C\/375*F.  Unroll your pastry and use it to line a 7 by 11 inch baking tin, allowing the excess to overhang.  Sprinkle the bits of marzipan evenly over the bottom of the crust.  Sprinkle with the flour.  Arrange the sliced plums over top of the flour and marzipan, in overlapping rows.  Sprinkle with the 2 tsp of sugar.  Fold the overhang over the plums, creating a 1 inch free form ragged edge.  Sprinkle the edges with the granulated sugar.  Bake until the crust is golden brown and the fruit bubbles, 35 to 40 minutes.  Remove from the oven to a wire rack to cool.  In a small saucepan, combine the jam and water.  Heat over medium heat until warm.  Remove from the heat and pass through a sieve, discarding any solids.  Brush the warm glaze over the plums in the tart.  Allow to cool slightly, before cutting into slices to serve.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 367px; height: 418px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/plumcrumble019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Fresh Plum Crumble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003Eserves 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/fresh-plum-crumble\"\u003EPrintable Recipe\u003Cbr \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EI think Plums are one of Todd's and my favourite fruits.  Especially during plum season when the trees around here are just dripping with them like little purple jewels.  This is one of my favourite ways to prepare them.  You get the lovely sweetness of the plums, topped with the sweet and nutty crunch of a delicious streusal.   It's just wonderful!\u003Cbr \/\u003E\u003Cbr \/\u003E2 pounds pitted and quartered plums\u003Cbr \/\u003E3\/4 cup of soft light brown sugar, packed\u003Cbr \/\u003E2 heaped TBS of plain flour\u003Cbr \/\u003E3 TBS of creme de cassis liqueur  (If not available you can use fruit juice)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Streusal:\u003Cbr \/\u003E3\/4 cup plain flour\u003Cbr \/\u003E1\/3 cup white sugar\u003Cbr \/\u003E1\/3 cup soft light brown sugar, lightly packed\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E1\/2 cup rolled oats (not instant oats)\u003Cbr \/\u003E1\/4 cup chopped walnuts\u003Cbr \/\u003E4 ounces cold butter, cut into cubes\u003Cbr \/\u003E\u003Cbr \/\u003ECreme fraiche or clotted cream, for serving\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 372px; height: 438px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/plumcrumble017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 190*C\/375*F.    Combine the fruit, brown sugar, flour and cassis together in a large bowl.  Pour the mixture into a shallow baking dish.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure the flour, white sugar, brown sugar and salt together into the bowl of a food processor.  Pulse several times to combine.  Add the oats and pultz again.  Add the butter bits and pulse until the mixture is crumbly.  You want the butter to be the size of peas.   Add the walnuts and pulse a couple times just to combine.  Sprinkle the streusel evenly over top of the plum mixture in the baking dish.  Place on a baking tray to help prevent a nasty spill in your oven!\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 40 to 45 minutes, until the plums are bubbling and the streusal is nicely browned.   Serve warm or at room temperature, spooned into bowls with a dollop of creme fraiche or clotted cream on top of each.  (Or ice cream!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 355px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/TuesdaypicturesSept22015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Frozen Lemon Souffle*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 1 large, or 12 individual souffles\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 102, 255); font-weight: bold;\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/frozen-lemon-souffle\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a fabulous dessert that is not only delicious but impressive.  Perfectly light and tasty for after a heavy meal.  This contains raw eggs so be careful not to serve it to the very elderly and the very young.\u003Cbr \/\u003E\u003Cbr \/\u003E250g shortbread biscuits\u003Cbr \/\u003E50ml butter, melted\u003Cbr \/\u003E4 large eggs, separated\u003Cbr \/\u003Ethe juice from two large lemons\u003Cbr \/\u003Ethe finely grated zest from two large lemons\u003Cbr \/\u003E225ml of caster sugar, divided\u003Cbr \/\u003E1\/8 tsp cream of tartar\u003Cbr \/\u003E1\/8 tsp salt\u003Cbr \/\u003E375ml double cream\u003Cbr \/\u003ELemon peel and black berries to garnish\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 401px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/TuesdaypicturesSept22016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECrush the shortbread biscuits in the food processor.  Mix with the melted butter and blitz once more.  Press the mixture into the bottom of a 9 or 10 inch spring form pan, or in the bottom of 12 3-inch rings that you have laid out on a cookie sheet lined with foil.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the egg yolks in a large bowl.  Add the lemon zest, lemon juice and 50ml of the sugar.  Blend together well.\u003Cbr \/\u003E\u003Cbr \/\u003EIn another, but very clean, bowl, beat the egg whites until foamy.  Beat in the cream of tartar and the salt.  Continue to beat until soft peaks form.  Gradually beat in the remaining sugar, beating until stiff peaks form.\u003Cbr \/\u003E\u003Cbr \/\u003EWhip the cream in another bowl until soft peaks form.\u003Cbr \/\u003E\u003Cbr \/\u003EFold the egg whites and whipped cream into the egg yolk mixture.  Spoon into the prepared pan(s).  Cover with foil and freeze for at least 8 hours.  Allow to soften in the fridge for 30 minutes before serving if you have made  a large one.  If you made small ones, you can warm the sides of the rings with your hands and push them out carefully.  Place on individual plates and garnish with some lemon peel and blackberries.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Raguandslump009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Bramley Berry Slump*\u003C\/span\u003E\u003Cbr \/\u003EServes 6 to 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 102, 255); font-weight: bold;\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/bramley-berry-slump\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is so lovely with the sweet blueberries and the tart apples.  The hidden surprise of creamy mascarpone cheese really makes it special, as does the crunchy biscuit topping!\u003Cbr \/\u003E\u003Cbr \/\u003E2 large Bramley apples, peeled and thinly sliced (about 3 cups sliced apple)\u003Cbr \/\u003E1 knob of butter\u003Cbr \/\u003E2 small punnets of blueberries (about 2 cups)\u003Cbr \/\u003E3 ounces sugar\u003Cbr \/\u003E8 ounces of mascarpone cheese\u003Cbr \/\u003EFor the topping:\u003Cbr \/\u003E3 ounces cold butter, cut into bits\u003Cbr \/\u003E8 ounces self raising flour\u003Cbr \/\u003E2 ounces sugar\u003Cbr \/\u003Ethe zest of one lemon\u003Cbr \/\u003E150ml of whole milk\u003Cbr \/\u003ETo finish:\u003Cbr \/\u003E2 TBS Demerara sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 412px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Raguandslump033.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 200*C\/400*F.  Butter a 1 1\/2 litre baking dish.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the knob of butter in a nonstick skillet.  Add the apples and cook, stirring, until they begin to soften.  Add the sugar to the apples along with the blueberries.  Mix well, and then tip the whole mixture into the prepared baking dish.  Dot with the mascarpone cheese.\u003Cbr \/\u003E\u003Cbr \/\u003ERub the butter into the flour until it is quite crumbly.  Rub the sugar and lemon zest together until quite fragrant.  Stir into the crumb mixture.  Add the milk all at once and stir to combine.  Drop on top of the fruit and mascarpone in big blogs, making it look a bit craggy.  Sprinkle the demerara sugar evenly over all.  Place on a baking sheet and bake for 25 to 30- minutes, until crusty and golden brown and the fruit is bubbling.  Allow to cool for 10 to 15 minutes before spooning into dessert dishes.  Serve warm with custard* or vanilla ice cream* if desired.\u003Cbr \/\u003E\u003Cbr \/\u003E*Really you won't need it with the mascarpone cheese, that is unless you are feeling totally hedonistic!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 388px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pears001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Caramelized Pears with Mascarpone Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/caramelized-pears-with-mascarpone-cream\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is one of my favourite desserts.  I love the subtle flavour of the spices with the sweet creaminess of the pears.  I like this much better than any alcohol based recipe.   Mascarpone cheese goes with them so perfectly.  If this doesn't become one of your favourites, I'll eat my hat!\u003Cbr \/\u003E\u003Cbr \/\u003E4 forella pears\u003Cbr \/\u003E(can use larger ones, but they will take a bit longer to cook)\u003Cbr \/\u003E2 TBS butter\u003Cbr \/\u003E2 TBS runny Italian honey\u003Cbr \/\u003E1\/2 vanilla bean, split in half lengthwise\u003Cbr \/\u003E1 star anise, broken in half\u003Cbr \/\u003E2 bruised cardamom pods\u003Cbr \/\u003E1\/2 cinnamon stick, broken in half\u003Cbr \/\u003E1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E2 TBS brown sugar\u003Cbr \/\u003Ethe juice of one lemon\u003Cbr \/\u003ETo serve:\u003Cbr \/\u003E1\/2 cup double cream\u003Cbr \/\u003E1\/2 cup of full fat mascarpone cheese\u003Cbr \/\u003Ethe grated zest of one lemon\u003Cbr \/\u003E2 TBS caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 402px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/pears016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPeel the pears and then cut them in half, leaving the stems on if possible.  Scoop out the centre seeds with a melon baller.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the butter and the honey into a large deep and heavy skillet.  Melt together and then add the vanilla bean, scraping out the seeds into the mixture.  Add the star anise, cardamom pods, and the cinnamon stick.  Grate the nutmeg over top.  Bring to a boil and once the mixture starts to foam, add the pears, cut side down.  Reduce the heat to medium low.  Cook until the pears are golden brown on the underside and tender when tested with the tip of a sharp knife.  Remove to a serving bowl.  Stir the lemon juice and the brown sugar into the pan drippings.  Bring to the boil and cook until the mixture is syrupy.  Pour over the pears.  You can remove the spices if you wish, but I think they look lovely.  Just warn your guests not to eat them.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the mascarpone cheese and double cream together with the sugar until soft peaks form.  Fold in the lemon zest.\u003Cbr \/\u003E\u003Cbr \/\u003EServe the pears warm with a drizzle of syrup over top and a dollop of the mascarpone cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 337px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20things\/blyton-lg.jpg\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7053146463478634613\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/all-time-favourite-summer-desserts.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7053146463478634613"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7053146463478634613"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/all-time-favourite-summer-desserts.html","title":"All Time Favourite Summer Desserts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-325075963106664768"},"published":{"$t":"2012-07-03T04:00:00.001+01:00"},"updated":{"$t":"2012-07-03T04:00:03.133+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Lemon and Poppy Seed Muffins"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 356px; height: 327px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18334.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt is rumoured that there are over 900,000 poppy seeds contained in a pound of poppy seeds . . . I've never actually counted them, nor am I likely to, so I'll just have to take the rumour monger's word for it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 329px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18336.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat I do know for sure is that I love poppy seeds in baked goods.  Always have done, probably always will.  (although to be sure they aren't necessarily ideal to serve in dinner party foods . . . a poppy seed caught in the tooth can be quite disconcerting to your dinner time partners!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 330px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18337.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen I was a much younger (ahem) woman I was lucky enough to live in the foothills of the Canadian Rocky Mountains of Alberta for a time . . . while there I used to ubdulge myself in these lovely sweet pastries that were sold in most of the bakeshops . . . filled with a sweet and scrummy poppy seed filling . . . no doubt a tasty  treat come down from the traditions of Eastern European settlers that filled the Canadian West . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 341px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18339.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my . . . but they were soooo delicious . . . I could never quite get enough of them . . . the pastry all buttery and the filling so sweet and yet crunchy at the same time, with a distinct almond flavour and a lucious glaze gilding all of that goodness.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 338px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18340.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey were so good  that some 30 years later I am still thinking about them . . . or is that just the power of a rose coloured food memory clouding my culinary vision . . . I am not sure.\u003Cbr \/\u003E\u003Cbr \/\u003EI only know for sure, that I do have a special fondness for Poppy Seeds that goes way back.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 324px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18341.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey make quite a lovely showing in these delicious breakfast or teatime muffins . . . the muffins all buttery and sweetly moist . . . and at the same time tangy with lemon, both in flavour and the scent . . and then with those pretty blue seeds scattered throughout . . . a  feast for all the senses . . . and lets not forget that lemon sugar crunch topping!\u003Cbr \/\u003E\u003Cbr \/\u003EThese go down a right treat with your morning cuppa!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 340px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18344.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon and Poppy Seed Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one dozen\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-poppy-seed-muffins\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELight and sweetly tangy and filled with lots of poppyseed crunch, and a scrummy  lemon sugar topping!!\u003Cbr \/\u003E\u003Cbr \/\u003E3 tsp finely grated lemon zest\u003Cbr \/\u003E220g caster sugar (1 cup)\u003Cbr \/\u003E335g of self raising flour (2 1\/4 cup)\u003Cbr \/\u003E2 TBS poppy seeds\u003Cbr \/\u003E80ml of fresh lemon juice (1\/3 cup)\u003Cbr \/\u003E250ml of milk (1 cup)\u003Cbr \/\u003E60g of butter, melted (1\/3 cup)\u003Cbr \/\u003E2 large free range eggs, beaten\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.  Butter a 12 cup muffin cup pan really well.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the sugar and lemon zest into a large bowl.  Rub the two together with  your fingertips really well.  (This smells great!)  Remove 3 TBS of the  mixture and set aside.  Sift the flour into the remainder.  Stir in the  poppy seeds.  Whisk together the lemon juice, milk, beaten eggs and melted butter.   Make a well in the centre of the dry ingredients and add the liquid all  at once.  Stir together only to combine.  Spoon into the prepared muffin  cups, dividing it equally.\u003Cbr \/\u003E\u003Cbr \/\u003ESprinkle the tops of each with the reserved lemon sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBake  for 20 to 25 minutes, until well risen and a toothpick inserted in the  centre comes out clean.  Allow to cool in the pan for ten minutes before  removing to a wire rack to finish cooling.  Serve warm or at room  temperature."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/325075963106664768\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/lemon-and-poppy-seed-muffins.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/325075963106664768"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/325075963106664768"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/lemon-and-poppy-seed-muffins.html","title":"Lemon and Poppy Seed Muffins"}],"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-1460820763356999607"},"published":{"$t":"2012-07-02T04:00:00.000+01:00"},"updated":{"$t":"2012-07-02T04:00:07.268+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Gooseberry Crumble"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 354px; height: 344px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gooseberries3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\"You can't grow hairs on a duck egg,\u003Cbr \/\u003EHairs only grow on an ape,\u003Cbr \/\u003EAnd it's only the hairs on a goosegog,\u003Cbr \/\u003EThat stop it from being a grape.\"\u003C\/i\u003E\u003Cbr \/\u003E~author unknown\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 340px; height: 318px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gooseberries4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBoth fruity and floral, the scent of simmering gooseberries is one of my favourite summer scents.  They do closely resemble green grapes except that they are covered in funny little hairs, and don't come in clusters.  One would almost expect them to feel all prickly when you touch them, but they don't . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 376px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gooseberrycrumble3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe gooseberry season is very short, only lasting from 3 to 4 weeks, so it is best to grab them while you can.  We have a lovely u-pick place not far from us, and so we pick lots, cleaning them and putting them up in the freezer in freezer bags to bring out in the coming winter months and remind us of these warm and sunny summer days when the cold winds are blowing . . . I open freeze them on baking trays and then I can just pour out as many as I need without having to thaw out the lot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 369px; height: 416px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gooseberrycrumble2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI like to top and tail my gooseberries before eating them, although it's not really necessary.  It's very easy to do with a pair of kitchen scissors.  (I do this before freezing them)  Rinse well in running water to remove any dust or debris.  Then lightly pat them dry with some paper kitchen toweling.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 379px; height: 359px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gooseberrycrumble4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEaten raw . . . they are hard and sour, but when cooked ( add some sugar, or honey and a splash of elderflower cordial) they have a wonderfully muscat flavour.  Simply stewed, they make delightful fruit fool and they are also wonderful spooned over cold vanilla ice cream.\u003Cbr \/\u003E\u003Cbr \/\u003EBut my most favourite way to eat them of all is this . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 367px; height: 486px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gooseberrycrumble6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Gooseberry Crumble*\u003C\/span\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/gooseberry-crumble\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is an excellent summer pudding.  Who doesn't like crumble?  This is a wonderfully delicious way to showcase these lovely berries that are only available to eat fresh for a few weeks durin gthe summer months.  Elderflower helps to bring out and enhance their rich wine-like flavour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2 pounds of gooseberries (4 to 5 cups)\u003Cbr \/\u003E4 to 6 TBS of caster sugar (depending on how tart or sweet you like your gooseberries)\u003Cbr \/\u003E3 TBS elderflower cordial\u003Cbr \/\u003ECrumble Topping:\u003Cbr \/\u003E175g plain flour\u003Cbr \/\u003E85g butter\u003Cbr \/\u003E50g rolled oats\u003Cbr \/\u003E55g brown sugar\u003Cbr \/\u003E1\/2 tsp ground cinnamon\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 180*C\/350*F.  Top and tail your gooseberries and place them into a shallow ovenproof glass baking dish.  Sprinkle the caster sugar evenly over top and drizzle with the cordial.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the flour in a food processor, add the butter, cut into cubes, and then blitz until the mixture resembles fine crumbs.  Add the oats,  brown sugar and cinnamon and pulse a couple of times until mixed together well.  Sprinkle this mixture evenly over top of the berries.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the pre-heated oven for 30 to 35 minutes, until the fruit is bubbly and cooked and the crumble topping is lightly browned.  Remove from the oven and allow to cool a bit before serving.\u003Cbr \/\u003E\u003Cbr \/\u003EServe warm, on it's own or with lashings of custard, pouring cream or a tasty dollop of creme fraiche."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1460820763356999607\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/gooseberry-crumble.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1460820763356999607"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1460820763356999607"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/gooseberry-crumble.html","title":"Gooseberry Crumble"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2817239907765194332"},"published":{"$t":"2012-07-01T04:00:00.000+01:00"},"updated":{"$t":"2012-07-01T04:00:05.681+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Slow Roast Pork Belly"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/gloucester-old-spot-pig.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor the past several years I have been looking at pork belly and wondering what it would taste like.  It's one of the lesser expensive cuts that you can buy, and I had wondered was it any good?  Would we like it?  Would it cook away to nothing?\u003Cbr \/\u003E\u003Cbr \/\u003EA pretty nondescript piece of meat, it looks like a big slab of bacon, unsmoked completely and with a thick layer of skin  and fat covering the top of it, not to mention another layer of fat normally running through the centre of it . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 386px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ProkBelly025.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI kept hearing such wonderful things about it, and so yesterday I finally caved in and bought a hunk.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 396px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ProkBelly028.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe lovely thick layer of skin and fat on this particular cut of meat really helps to keep it moist as it cooks.  The alchemy that occurs means that the pork skin slowly crisps to a wonderfully crisp layer of crackling whilst the fat in the layers, melts and dissolves, basting the meat constantly, giving you a moist and succulent  roast underneath.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 377px; height: 438px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ProkBelly027.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you've been holding off from buying this particular cut of meat, hold off no longer.  This truly is a hidden gem, and you'll find yourself wondering why on earth you waited so long!\u003Cbr \/\u003E\u003Cbr \/\u003EAnd all for a mere £2.63.  Who knew?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 425px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ProkBelly035.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Slow Roasted Pork Belly*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/-slow-roasted-pork-belly-\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf you love succulent, rich meat with magnificently crunchy crackling, this tasty dish is for you.  Cheap, easy and yet moreishly delicious!  This will grab you by the socks!\u003Cbr \/\u003E\u003Cbr \/\u003E1 kg piece of pork belly, with skin still on\u003Cbr \/\u003Eolive oil\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003E2 large onions, peeled and sliced\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 369px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ProkBelly044.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 160*C\/325*F.  Lay the onions on the base of a fairly heavy baking dish.  (You want one with an edge)  Take your piece of pork and using a Stanley knife, score some deep heavy cuts all along the rind at 1\/2 inch intervals, if it has not already been done for you by the butcher.  Cut down through the skin and into the fat, but not all the way to the meat.  Rub the skin with a little bit of olive oil and some sea salt, massaging it into the cracks.  Season the pork flesh with a bit of salt and pepper.   Place the pork on top of the onions, flesh side down and skin side up.  The onions  will act as sort of a trivet and keep the porl from touching the hot dish.  Pour a bit of water into the pan, just enough to cover the bottom of it by about 1\/4 inch.  Bake for 2 1\/2 to 3 hours, checking it every so often to see that the pan hasn't gone dry, and adding more water periodically.  Don't let the water touch the crackling or the meat.  At the end of that time you should have a succulent moist piece of meat and delightfylly crisp and crunchy crackling.  If the crackling isn't as crisp as you would like, turn the oven up to about 200*C\/400*F and roast for a further 15 to 20 minutes to crisp it up a bit further.  Don't worry, the water in the bottom of the pan will help to keep the pork from drying out.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven and allow to sit for about 5 minutes.  Slice the crackling off the top and break into bits of crunchy delight and slice the meat with a sharp knife.\u003Cbr \/\u003E\u003Cbr \/\u003EYou can drain all the fat from the pan and serve with the juices and caramelized onions if you wish, but I just made a tasty pot of apple pear sauce to serve with mine.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 371px; height: 399px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/ProkBelly031.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Apple Pear Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 3 cups\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-pear-sauce\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis sauce is so easy to make and goes so very well with pork chops and roast pork.  It's also tasty in it's own right simply served warm with some vanilla ice cream, or with pancakes for breakfast!\u003Cbr \/\u003E\u003Cbr \/\u003E4 cooking apples, peeled and chopped\u003Cbr \/\u003E3 pears, peeled and chopped\u003Cbr \/\u003E1 TBS lemon juice\u003Cbr \/\u003E4 ounces pressed apple juice\u003Cbr \/\u003E1\/4 tsp ground cinnamon\u003Cbr \/\u003E1\/8 tsp ground cloves\u003Cbr \/\u003E1\/8 tsp freshly ground nutmeg\u003Cbr \/\u003E\u003Cbr \/\u003EPlace all the ingredients in a saucepan and bring to the boil.  Reduce the heat and simmer for 10 to 15 minutes, until all the fruit is soft and most of the liquid has been absorbed.  Remove from the heat and whip with a fork until the mixture is mashed but with some texture still remaining.  Serve warm."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2817239907765194332\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/slow-roast-pork-belly.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2817239907765194332"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2817239907765194332"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/slow-roast-pork-belly.html","title":"Slow Roast Pork Belly"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4559414594108724910"},"published":{"$t":"2012-06-30T04:00:00.000+01:00"},"updated":{"$t":"2012-06-30T04:00:02.796+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Baked Corned Beef Hash"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 365px; height: 304px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cornedbeefhash4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had a rather lazy culinary day the other day . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 373px; height: 349px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cornedbeefhash3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe kind of day where I just couldn't get my act together, and make up my mind what I wanted to cook for our supper.  I spent a while looking through my cookbooks, but nothing was tempting me at all.  I wanted something quick and easy, but at the same time filling, and let's not forget . . . tasty!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 371px; height: 308px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cornedbeefhash.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI hadn't gone grocery shopping yet,  and in all honesty fresh ingredients were rather low on the ground.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 330px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cornedbeefhash10.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had potatoes and eggs, some onions and a few red peppers.  I had picked up a nice tin of chunky corned beef the last time I was in Marks and Spencers.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 338px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cornedbeefhash11.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn the end I decided to make us a nice Corned Beef Hash for our supper.  It went down a real treat with my meat and potatoes loving husband, and, in all honesty, I rather enjoyed it myself!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 356px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cornedbeefhash12.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Baked Corned Beef Hash*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-corned-beef-hash\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EStore cupboard  favourite.  Quick, easy, cheap and cheerful!  Perfect for those nights  when you are lacking in inspiration and ingredients. You can serve this  topped with either a poached or fried egg if you wish.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E4 large potatoes, peeled and cut into cubes\u003Cbr \/\u003E1 TBS vegetable oil\u003Cbr \/\u003E1 onion, peeled and diced\u003Cbr \/\u003E1 red pepper, deseeded and chopped\u003Cbr \/\u003E1 large tin of corned beef, chopped\u003Cbr \/\u003E1 to 2 TBS creamed horseradish\u003Cbr \/\u003E142 ml of double cream (a scant 1\/2 cup)\u003Cbr \/\u003Esalt and freshly ground black pepper to taste\u003Cbr \/\u003Echopped fresh flat leaf parsley to garnish\u003Cbr \/\u003E\u003Cbr \/\u003EBoil the potatoes in a pot of lightly salted water for about 5 minutes.  Drain well and allow to dry slightly before proceeding.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  the oil in a large skillet.  Add the onion and peppers.  Cook for about  5 minutes until they begin to soften.  Tip in the dried potatoes.  Cook  and stir for about 10 minutes until they start to turn golden brown.   Stir through the corned beef.  Season to taste with salt and pepper.   Whisk the cream and horseradish together.  Fold into the hash.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat   the oven to 200*C\/ 400*F\/ gas mark 6.  Tip the hash into a lightly  buttered casserole dish, leaving it a bit craggy.  Place into the oven  and bake for about 15 to 20 minutes, until bubbling and beginning to  brown.\u003Cbr \/\u003E\u003Cbr \/\u003ENote - If desired you can top the hash with some grated strong cheddar cheese and pop it under the grill to toast."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4559414594108724910\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/baked-corned-beef-hash.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4559414594108724910"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4559414594108724910"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/baked-corned-beef-hash.html","title":"Baked Corned Beef Hash"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5245925010375285711"},"published":{"$t":"2012-06-29T04:00:00.001+01:00"},"updated":{"$t":"2012-06-29T04:00:00.064+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Sour Cream Blueberry Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 353px; height: 352px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce again, another attempt to pare down our fresh resources here at Oak Cottage.  What better way to use up blueberries, than to bake a deliciously moist sour cream cake!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 401px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake011.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, I do hope that blueberries are available now up in Chester . . . they weren't when we last lived there some almost seven years ago now . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 398px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was so very excited when I found them in the local shops down here in Kent.  Blueberries were one of the things I had most missed over here when I first arrived.  A local gal from Eastern Canada, I had never had to live without blueberries in my life!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 417px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake012.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had taken them oh so very much for granted once upon a time.  It took moving over here for me to realize just what a treasure they truly are.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 409px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut even if they are something that you can get all of the time . . . baked in a delicious cake such as this, they are a treasure anyways . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 428px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoist . . . delicious . . . with just the merest hint of lemon in it's delicious buttercream frosting.  This is a winning cake all the way around.  Your family will thank you, and then . . . ask for more!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 414px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/blueberrysourcreamcake017.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Sour Cream Blueberry Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8 to 10\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/sour-cream-blueberry-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA deliciously moist sour cream cake stogged full of blueberries and covered in a tasty lemon scented buttercream icing.\u003Cbr \/\u003E\u003Cbr \/\u003Efor the cake:\u003Cbr \/\u003E175g soft butter\u003Cbr \/\u003E175g caster sugar\u003Cbr \/\u003E3 large free range eggs\u003Cbr \/\u003E225g self raising flour\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E2 tsp vanilla essence\u003Cbr \/\u003E4 TBS dairy sour cream\u003Cbr \/\u003E225g blueberries, fresh or frozen\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Icing:\u003Cbr \/\u003E3 ounces softened butter\u003Cbr \/\u003E6 ounces icing sugar, sifted\u003Cbr \/\u003E1 TBS sour cream\u003Cbr \/\u003E1\/4 tsp vanilla essence\u003Cbr \/\u003E1\/4 tsp lemon essence\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F.  Butter and baseline a loose bottomed 9 inch round cake tin.\u003Cbr \/\u003E\u003Cbr \/\u003EPut the butter, sugar, eggs, flour, baking powder, and vanilla in a large bowl.  Beat with an electric whisk for 1 to 2 minutes, until light in colour and well mixed.  Beat in the sour cram and then fold in the blueberries.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread into the prepared tin, leveling off the top.  Bake for 50 minutes, until risen and the top springs back when lightly touched.  Remove from the oven.  Allow to cool in the tin for 10 minutes and then take out of the tin, peel off the paper and finish cooling on a wire rack.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the icing place all the ingredients into a bowl and beat well with an electric whisk until the mixture is smooth and creamy.  Spread over the top of the cooled cake.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5245925010375285711\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/sour-cream-blueberry-cake.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5245925010375285711"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5245925010375285711"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/sour-cream-blueberry-cake.html","title":"Sour Cream Blueberry Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4609565758931359916"},"published":{"$t":"2012-06-15T12:37:00.001+01:00"},"updated":{"$t":"2012-06-26T12:40:51.402+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"My Top Fourteen"}],"title":{"type":"text","$t":"Plum and Almond Crumble Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 361px; height: 403px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy local Tesco shop had punnets of home ripening plums on special last weekend for £1 a punnet.  Normally I don't buy things like that.  Mostly because it takes too long for them to ripen and most of the time they don't ripen at all but go bad anyways . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 408px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had in mind this plum cake that I wanted to make though and for that I needed really firm plums.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 344px; height: 387px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a very unusual cake.  You make a crumble mixture in the food processor that you use in the base, filling and topping.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake026.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESome of the crumbs get pressed into a baking tin and baked into a lovely buttery crust.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 381px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake027.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen you make a frangipane mixture with more of the crumb mixture by beating in some eggs and stuff.  This you spread over the buttery baked base.  Top with some sliced plums and you bake it some more.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 377px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake028.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe plums get all soft and  sweet and the frangipane mixture bakes up around them.  Then you add a final topping of the last of the crumbs which you have mixed with some flaked almonds and you bake it a little longer til golden brown.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 397px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake029.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's all you can do to wait until it cools to dig in . . . but wait.  It's worth it.  Trust me on this.  It tastes so much better lukewarm than it does hot. (And it tastes pretty good hot!!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 400px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake030.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt is kind of like a tart, but also a cake, and a crumble.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake031.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's all three rolled into one scrummy, moreish bake!  Oh my but this is some good!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 359px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake036.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Plum and Almond Crumble Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 16 servings\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/plum-and-almond-crumble-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's  a Crumble!  It's a Cake!  It's a Crumble Cake!  (Pretty scrummy too!)\u003Cbr \/\u003E\u003Cbr \/\u003E250g  COLD butter\u003Cbr \/\u003E8 ounces castor sugar, plus a bit extra for sprinkling\u003Cbr \/\u003E10  ounces ground almonds\u003Cbr \/\u003E5 ounces plain flour, plus 1 ounce extra flour\u003Cbr \/\u003E2  large eggs\u003Cbr \/\u003E1 tsp ground cinnamon, plus extra to sprinkle on top\u003Cbr \/\u003E1  tsp baking powder\u003Cbr \/\u003E6 firm plums, stone and cut into sixths\u003Cbr \/\u003E2  ounces flaked almonds\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/Gar 4.   Butter an 8 by 12 inch baking tin and line the bottom with parchment  paper.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the butter, sugar and ground almonds in a food  processor.  Pulse them together until the mixture resembles a rough  crumble.  Remove half of this mixture to a bowl and set aside.  To the  remaining mixture in the processor, add the 5 ounces of flour and whiz  this together until it forms a dough.  Tip this into the prepared baking  tin and press it out evenly, pressing it down well.  Bake for 20  minutes until golden brown.  Remove from the oven and set aside to cool.\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the filling, tip the remaining crumble mixture back into the food  processor.  Add the remaining 1 ounce of flour, the baking powder, the  eggs, and the cinnamon.  Whiz until it forms a soft batter.  Spread this  batter over the cooled base.\u003Cbr \/\u003E\u003Cbr \/\u003ETop the batter with the prepared  plums and sprinkle with a little extra sugar and cinnamon.  Bake for 20  minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EMix the remaining crumbs with the flaked almonds.   Sprinkle this over top of the baked plums and return to the oven to bake  for a further 20 minutes, until golden brown and the batter and plums  are thoroughly cooked.  Remove from the oven and allow to cool  completely before cutting into slices to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4609565758931359916\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/plum-and-almond-crumble-cake.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4609565758931359916"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4609565758931359916"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/plum-and-almond-crumble-cake.html","title":"Plum and Almond Crumble Cake"}],"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":"0"}}]}});