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text-align: center;\"\u003E\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0Ngs0FPohY-8S5gM_88CSunmmw_4XNbRBY6QIE-mRfQ2qeaBNoOmkPdtka-ItXYVzpTDPyfwPS-B2CRaAprvdBt4AvdPEvMyXfhqlbmC-BUC1h1HdDYUWiXuorliR8_SuFKI755eYVsKKz4SfL1iKUBfo0vlReq5xV4YvPluNL7OBfzbUkjXL0aSN\/s2000\/Oak%20Cottage%20Recipes%202.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Oak Cottage Recipes 2\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0Ngs0FPohY-8S5gM_88CSunmmw_4XNbRBY6QIE-mRfQ2qeaBNoOmkPdtka-ItXYVzpTDPyfwPS-B2CRaAprvdBt4AvdPEvMyXfhqlbmC-BUC1h1HdDYUWiXuorliR8_SuFKI755eYVsKKz4SfL1iKUBfo0vlReq5xV4YvPluNL7OBfzbUkjXL0aSN\/w640-h640\/Oak%20Cottage%20Recipes%202.jpg\" title=\"Oak Cottage Recipes 2\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cspan style=\"background-color: white; letter-spacing: 0.3px;\"\u003EI have been sharing recipes in one way or another since about 2005.\u0026nbsp; I started off on AOL Journals. I had a page called Marie's Muses. It didn't take long for me to recognize that people loved it when I shared a recipe. I was working as a Chef at the time and was always cooking and always had something tasty to share.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EAOL Journals then became defunct and so I moved over to Blogger and had a blog called A Year From Oak Cottage. I lived in a Cottage on the Manor Estate where I worked as a Chef, called Oak Cottage.\u0026nbsp; Again, I shared recipes.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" data-slot-rendered-dynamic=\"true\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EAfter I left there I changed the name to And Then We All Had Tea. Oak Cottage didn't seem to fit any more as I no longer lived there.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" data-slot-rendered-dynamic=\"true\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" data-slot-rendered-dynamic=\"true\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" data-slot-rendered-dynamic=\"true\" style=\"background-color: white; border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EA little while back I started to transfer some of those recipes over here.\u0026nbsp; They are all great recipes, although the photography is not that good.\u0026nbsp; Hopefully despite the really poor photography you will still see some value in them. You can find my \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/03\/oak-cottage-recipe-round-up.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003Efirst Oak Cottage Recipe round up her\u003C\/b\u003Ee.\u0026nbsp;\u003C\/a\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSxgRwryk-LYZxz3q5Ha4_9oDGWhoql5nbnzwwnw3dyDVszVoE6KiAU_ZXT6of94xgLG5F9ov0yunL5XYc8elFwz3cyDdOlaz7zaQhVHxDIoVapYJXWAL-JuIIkG7ozRjcuF8pbdYg2wogTEk6j6d_PERWJTX20fn2XrOUyBjWTH8t9uEiKuECAOg-\/s640\/Leek%20Mustard%20and%20parsley%20stuffed%20baked%20potatoes.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Leek, Mustard \u0026amp; Parsley Stuffed Baked Potatoes\" border=\"0\" data-original-height=\"480\" data-original-width=\"640\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSxgRwryk-LYZxz3q5Ha4_9oDGWhoql5nbnzwwnw3dyDVszVoE6KiAU_ZXT6of94xgLG5F9ov0yunL5XYc8elFwz3cyDdOlaz7zaQhVHxDIoVapYJXWAL-JuIIkG7ozRjcuF8pbdYg2wogTEk6j6d_PERWJTX20fn2XrOUyBjWTH8t9uEiKuECAOg-\/w640-h480\/Leek%20Mustard%20and%20parsley%20stuffed%20baked%20potatoes.jpg\" title=\"Leek, Mustard \u0026amp; Parsley Stuffed Baked Potatoes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003ELEEK, MUSTARD AND PARSLEY STUFFED BAKED POTATOES\u003C\/b\u003E - These tasty stuffed baked potatoes have all the flavors of a potato and leek soup, except in the lovely crisp jacket of a baked potato! They also freeze well. I just wrap them up individually in some cling film and then pop them all into a heavy zip lock baggie. Then I can just take one or two out as and when I need them.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSxgRwryk-LYZxz3q5Ha4_9oDGWhoql5nbnzwwnw3dyDVszVoE6KiAU_ZXT6of94xgLG5F9ov0yunL5XYc8elFwz3cyDdOlaz7zaQhVHxDIoVapYJXWAL-JuIIkG7ozRjcuF8pbdYg2wogTEk6j6d_PERWJTX20fn2XrOUyBjWTH8t9uEiKuECAOg-\/w640-h480\/Leek%20Mustard%20and%20parsley%20stuffed%20baked%20potatoes.jpg\",\"name\":\"Leek, Mustard and Parsley Filled Baked Potato\",\"description\":\"Who doesn't love a twice baked potato? These are delicious!\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 large floury baking potatoes\",\"3 TBS olive oil\",\"1 large leek, finely chopped\",\"2 TBS grainy mustard\",\"4 ounces mature Cheddar Cheese, grated\",\"4 TBS double cream\",\"1 ounce butter\",\"3 TBS chopped flat leaf parsley\",\"Sea Salt and freshly ground black pepper to taste\"],\"recipeInstructions\":[\"Pre-heat the oven to 200*C\/400*F\/ gas mark 6. Scrub the potatoes and dry them very well. Prick a few times with the tines of a fork and place them into the pre-heated oven, directly on the oven rack.\",\"Bake until tender, about 1 ¼ hours or so. Remove from the oven and set aside until they have cooled down enough that you can handle them comfortably.\",\"Carefully slice a lid from off the length of each one. Scoop out the inside flesh, leaving a thin shell. Try very hard not to tear the skin. Put the insides into a bowl, and keep warm.\",\"Heat the olive oil in a skillet and add the leek. Cook over low heat, stirring occasionally, until very soft and tender, about 8 to 10 minutes.\",\"Add the cooked leek to the potato flesh along with the mustard, cheddar and cream. Mix in well. Finally mix in the parsley and the butter. Season to taste and then stuff the mixture back into the potato shells.\",\"Rub the outside of the potato shells with butter if desired and place the stuffed shells into a baking dish.\",\"Place back into the heated oven and bake for 15 to 20 minutes until the filling is hot and bubbly, the cheese is well melted and they are beginning to get all crusty and brown on the top. Remove from the oven and serve hot.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663163454498\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Leek, Mustard and Parsley Filled Baked Potato\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSxgRwryk-LYZxz3q5Ha4_9oDGWhoql5nbnzwwnw3dyDVszVoE6KiAU_ZXT6of94xgLG5F9ov0yunL5XYc8elFwz3cyDdOlaz7zaQhVHxDIoVapYJXWAL-JuIIkG7ozRjcuF8pbdYg2wogTEk6j6d_PERWJTX20fn2XrOUyBjWTH8t9uEiKuECAOg-\/w640-h480\/Leek%20Mustard%20and%20parsley%20stuffed%20baked%20potatoes.jpg\" title=\"Leek, Mustard and Parsley Filled Baked Potato\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ELeek, Mustard and Parsley Filled Baked Potato\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EWho doesn't love a twice baked potato? These are delicious!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 large floury baking potatoes\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"3\" data-amounts-secondary=\"42\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3 TBS\" data-amount-secondary=\"42 ml\"\u003E3 TBS\u003C\/span\u003E olive oil\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 large leek, finely chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"30\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"30 ml\"\u003E2 TBS\u003C\/span\u003E grainy mustard\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"4\" data-amounts-secondary=\"113\" data-units-original=\"ounces\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"4 ounces\" data-amount-secondary=\"113 g\"\u003E4 ounces\u003C\/span\u003E mature Cheddar Cheese, grated\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"4\" data-amounts-secondary=\"60\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"4 TBS\" data-amount-secondary=\"60 ml\"\u003E4 TBS\u003C\/span\u003E double cream\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"28\" data-units-original=\"ounce\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 ounce\" data-amount-secondary=\"28 g\"\u003E1 ounce\u003C\/span\u003E butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"3\" data-amounts-secondary=\"11\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3 TBS\" data-amount-secondary=\"11 g\"\u003E3 TBS\u003C\/span\u003E chopped flat leaf parsley\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESea Salt and freshly ground black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 200*C\/400*F\/ gas mark 6. Scrub the potatoes and dry them very well. Prick a few times with the tines of a fork and place them into the pre-heated oven, directly on the oven rack. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake until tender, about 1 ¼ hours or so. Remove from the oven and set aside until they have cooled down enough that you can handle them comfortably.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECarefully slice a lid from off the length of each one. Scoop out the inside flesh, leaving a thin shell. Try very hard not to tear the skin. Put the insides into a bowl, and keep warm.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EHeat the olive oil in a skillet and add the leek. Cook over low heat, stirring occasionally, until very soft and tender, about 8 to 10 minutes. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the cooked leek to the potato flesh along with the mustard, cheddar and cream. Mix in well. Finally mix in the parsley and the butter. Season to taste and then stuff the mixture back into the potato shells.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERub the outside of the potato shells with butter if desired and place the stuffed shells into a baking dish. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ql-cursor\"\u003E\u003C\/span\u003EPlace back into the heated oven and bake for 15 to 20 minutes until the filling is hot and bubbly, the cheese is well melted and they are beginning to get all crusty and brown on the top. Remove from the oven and serve hot.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1663163651141\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUxB7txBwGjU94wfHG6LlBXcxNE8IoOzSz3bNqrk7NPYugItA2LcYDfS0_mwalFJtop-tUEhMn5C12zMVvNcjTqgdOQsRg2TYMQzgwat_KSHuMgF1QYO1WKbujmORAAvkHp7efZBkpBA6Fs94fZaHFft5ysjsQUjKjmGNj_TLAqdZfbhanx0NPMKss\/s640\/best%20lumber%20camp%20apple%20pie.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Best Lumber Camp Apple Pie\" border=\"0\" data-original-height=\"523\" data-original-width=\"640\" height=\"523\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUxB7txBwGjU94wfHG6LlBXcxNE8IoOzSz3bNqrk7NPYugItA2LcYDfS0_mwalFJtop-tUEhMn5C12zMVvNcjTqgdOQsRg2TYMQzgwat_KSHuMgF1QYO1WKbujmORAAvkHp7efZBkpBA6Fs94fZaHFft5ysjsQUjKjmGNj_TLAqdZfbhanx0NPMKss\/w640-h523\/best%20lumber%20camp%20apple%20pie.jpg\" title=\"Best Lumber Camp Apple Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003ELUMBER JACK APPLE PIE \u003C\/b\u003E- This is a most unusual pie, in that the top crust ends up being the bottom, all crisp and covered with deliciously sweet and spicy cooked apple. Its a very simple pie to make and is incredibly delicious!\u0026nbsp; We enjoyed it served with dollops of clotted cream, but it would be equally as tasty with ice cream or whipped cream or even custard.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUxB7txBwGjU94wfHG6LlBXcxNE8IoOzSz3bNqrk7NPYugItA2LcYDfS0_mwalFJtop-tUEhMn5C12zMVvNcjTqgdOQsRg2TYMQzgwat_KSHuMgF1QYO1WKbujmORAAvkHp7efZBkpBA6Fs94fZaHFft5ysjsQUjKjmGNj_TLAqdZfbhanx0NPMKss\/w640-h523\/best%20lumber%20camp%20apple%20pie.jpg\",\"name\":\"Lumber Jack Apple Pie\",\"prepTime\":\"PT1H\",\"totalTime\":\"PT1H\",\"description\":\"Did someone say apple pie??? Count me in! I have included a recipe for rose cream which goes very well with this.\",\"yield\":\"makes one 9-inch pie\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"a 9 inch pie plate\",\"1 tsp softened butter\",\"5 to 6 tart cooking apples, peeled, cored and sliced\",\"2\/3 cup firmly packed brown sugar (about 120g)\",\"a pinch of salt\",\"1 TBS cornstarch\",\"1\/4 tsp freshly grated nutmeg\",\"1\/2 tsp cinnamon\",\"1 TBS cold butter\",\"sufficient pie pastry to cover the top of the pie (Your own recipe or ready made)\",\"3\/4 cup of whipping cream\",\"1 tsp sugar\",\"1\/4 tsp vanilla or rose water\"],\"recipeInstructions\":[\"Pre-heat the oven to 450*F\/230*C\/gas mark 7. Butter the pie plate generously with the softened butter. Set aside. Line a baking sheet with tinfoil and set this aside also.\",\"Place the brown sugar, cornstarch, nutmeg, salt and cinnamon into a small bowl and mix well to combine.\",\"Fill the prepared pie dish evenly with the apple slices, mounding them slightly higher than the rim of the dish. Sprinkle the brown sugar mixture evenly over top, probing gently with the tip of a knife, to help distribute the apples evenly down through the top layers. Chop the cold butter into little bits and dot it over top.\",\"Cover the top of the apples with the prepared pastry. Trim and crimp the edges. Make a tiny slash in the centre, only about 1\/4 inch long, to allow for any steam to escape.\",\"Place on the tinfoil lined baking sheet and then place it into the oven. Bake for 10 minutes. Reduce the oven temperature to 350*F\/180*C\/gas mark 4. and continue to bake the pie for another 40 to 50 minutes, or until the apples are tender and the crust is golden brown.\",\"Remove from the oven to a wire rack to cool completely. When ready to serve. Loosen the crust around the edges very carefully with a sharp knife. Place a large flat serving plate over top of the pie and carefully turn it over. Lift off the pie plate very carefully.\",\"Whip the cream until beginning to thicken. Add the sugar and flavoring and continue to whip until soft peaks form. Spread decoratively over the apples and serve immediately. Enjoy!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663163924341\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Lumber Jack Apple Pie\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUxB7txBwGjU94wfHG6LlBXcxNE8IoOzSz3bNqrk7NPYugItA2LcYDfS0_mwalFJtop-tUEhMn5C12zMVvNcjTqgdOQsRg2TYMQzgwat_KSHuMgF1QYO1WKbujmORAAvkHp7efZBkpBA6Fs94fZaHFft5ysjsQUjKjmGNj_TLAqdZfbhanx0NPMKss\/w640-h523\/best%20lumber%20camp%20apple%20pie.jpg\" title=\"Lumber Jack Apple Pie\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ELumber Jack Apple Pie\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003Emakes one 9-inch pie\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 1 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 Hour\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EDid someone say apple pie??? Count me in! I have included a recipe for rose cream which goes very well with this.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Ea 9 inch pie plate\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"5\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"5 g\"\u003E1 tsp\u003C\/span\u003E softened butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E5 to 6 tart cooking apples, peeled, cored and sliced\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\/3\" data-amounts-secondary=\"147\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2\/3 cup\" data-amount-secondary=\"147 g\"\u003E2\/3 cup\u003C\/span\u003E firmly packed brown sugar (about 120g)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Ea pinch of salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"8 g\"\u003E1 TBS\u003C\/span\u003E cornstarch\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 tsp\" data-amount-secondary=\"1 g\"\u003E1\/4 tsp\u003C\/span\u003E freshly grated nutmeg\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 tsp\" data-amount-secondary=\"1 g\"\u003E1\/2 tsp\u003C\/span\u003E cinnamon\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"14\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"14 g\"\u003E1 TBS\u003C\/span\u003E cold butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esufficient pie pastry to cover the top of the pie (Your own recipe or ready made)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ETo serve:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"177.75\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"177.75 ml\"\u003E3\/4 cup\u003C\/span\u003E of whipping cream\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"4\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"4 g\"\u003E1 tsp\u003C\/span\u003E sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 tsp\" data-amount-secondary=\"1 g\"\u003E1\/4 tsp\u003C\/span\u003E vanilla or rose water\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 450*F\/230*C\/gas mark 7. Butter the pie plate generously with the softened butter. Set aside. Line a baking sheet with tinfoil and set this aside also.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPlace the brown sugar, cornstarch, nutmeg, salt and cinnamon into a small bowl and mix well to combine.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EFill the prepared pie dish evenly with the apple slices, mounding them slightly higher than the rim of the dish. Sprinkle the brown sugar mixture evenly over top, probing gently with the tip of a knife, to help distribute the apples evenly down through the top layers. Chop the cold butter into little bits and dot it over top.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECover the top of the apples with the prepared pastry. Trim and crimp the edges. Make a tiny slash in the centre, only about 1\/4 inch long, to allow for any steam to escape.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPlace on the tinfoil lined baking sheet and then place it into the oven. Bake for 10 minutes. Reduce the oven temperature to 350*F\/180*C\/gas mark 4. and continue to bake the pie for another 40 to 50 minutes, or until the apples are tender and the crust is golden brown.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERemove from the oven to a wire rack to cool completely. When ready to serve. Loosen the crust around the edges very carefully with a sharp knife. Place a large flat serving plate over top of the pie and carefully turn it over. Lift off the pie plate very carefully.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWhip the cream until beginning to thicken. Add the sugar and flavoring and continue to whip until soft peaks form. Spread decoratively over the apples and serve immediately. Enjoy!\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 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document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1663164186137\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijwwX_Fn6yOMmNcyyMFBON8LkyAG-87TttvM3fnC3waXa1IFQn9XkNKhV9h5kkdenTF8X62-NRtQURbwDwXCGEjSEZMOCG9BJxPNl-LGzKp_4oAIpfA7WMCPYbP8a5DojJhj0RA5xdKHKVf8KC6KXidRrRRSxYbdbNtCKsyPqdfxkBUsGQJCBFUog-\/s640\/cauliflower%20cheese%20soup.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Cauliflower Cheese Soup\" border=\"0\" data-original-height=\"640\" data-original-width=\"578\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijwwX_Fn6yOMmNcyyMFBON8LkyAG-87TttvM3fnC3waXa1IFQn9XkNKhV9h5kkdenTF8X62-NRtQURbwDwXCGEjSEZMOCG9BJxPNl-LGzKp_4oAIpfA7WMCPYbP8a5DojJhj0RA5xdKHKVf8KC6KXidRrRRSxYbdbNtCKsyPqdfxkBUsGQJCBFUog-\/s600\/cauliflower%20cheese%20soup.jpg\" title=\"Cauliflower Cheese Soup\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003ECAULIFLOWER CHEESE SOUP\u003C\/b\u003E - This does make a lot but it freezes quite well, as long as you freeze it before you add the cheese. You can then take it out of the freezer, thaw it out, reheat it and once it's been heated add the cheese then. I like to freeze it in individual quantities. Then I can just take out as much as I need at any one given time. I love Cauliflower cheese. It can be a bit of a faff to make sometimes. This gives you that lovely taste with only half the effort!\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijwwX_Fn6yOMmNcyyMFBON8LkyAG-87TttvM3fnC3waXa1IFQn9XkNKhV9h5kkdenTF8X62-NRtQURbwDwXCGEjSEZMOCG9BJxPNl-LGzKp_4oAIpfA7WMCPYbP8a5DojJhj0RA5xdKHKVf8KC6KXidRrRRSxYbdbNtCKsyPqdfxkBUsGQJCBFUog-\/s600\/cauliflower%20cheese%20soup.jpg\",\"name\":\"Cauliflower Cheese Soup\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT50M\",\"description\":\"This does make a lot, but it freezes very well. If you like cauliflower cheese, you are sure to love this!\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"a knob of butter (about 2 TBS)\",\"1 large onion, peeled and finely chopped\",\"1 large cauliflower, trimmed and cut into florets\",\"1 large potato, peeled and cut into chunks\",\"about 3 cups of vegetable stock (720ml)(I use marigold vegetable stock boullion powder)\",\"1 3\/4 cups milk (420ml)\",\"sea salt and freshly ground black pepper to taste\",\"2\/3 cup (75g) of mature cheddar cheese, grated\",\"1\/3 cup (25 g) of mature cheddar cheese, cut or broken into small chunks\"],\"recipeInstructions\":[\"Heat the butter in a large saucepan over medium heat. Add the onion and cook until softened, without browning, for about 5 minutes, stirring often.\",\"Add the cauliflower, potato, stock, milk and seasoning to taste. Bring up to the boil, then reduce the heat and leave to simmer for about 30 to 40 minutes, just until the cauliflower is soft and the potato is very soft.\",\"Whiz in a food processor, or crush with a potato masher, or, if you are lucky like me, blitz with a stick blender until you get a creamy and thick soup. If it is too thick, add a bit more milk to bring it up to the right consistency. (If you are going to freeze any, take it out now)\",\"Warm it through again until quite hot and then stir in the grated cheese, stirring it until it melts.\",\"Serve hot in mugs or bowls, with the cheddar cheese pieces sprinkled on top as a garnish. These can then be stirred through before eating. Delicious!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663164364695\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Cauliflower Cheese Soup\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijwwX_Fn6yOMmNcyyMFBON8LkyAG-87TttvM3fnC3waXa1IFQn9XkNKhV9h5kkdenTF8X62-NRtQURbwDwXCGEjSEZMOCG9BJxPNl-LGzKp_4oAIpfA7WMCPYbP8a5DojJhj0RA5xdKHKVf8KC6KXidRrRRSxYbdbNtCKsyPqdfxkBUsGQJCBFUog-\/s600\/cauliflower%20cheese%20soup.jpg\" title=\"Cauliflower Cheese Soup\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ECauliflower Cheese Soup\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E6\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 40 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 50 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis does make a lot, but it freezes very well. If you like cauliflower cheese, you are sure to love this!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003Ea knob of butter (about 2 TBS)\u003C\/li\u003E\u003Cli\u003E1 large onion, peeled and finely chopped\u003C\/li\u003E\u003Cli\u003E1 large cauliflower, trimmed and cut into florets\u003C\/li\u003E\u003Cli\u003E1 large potato, peeled and cut into chunks\u003C\/li\u003E\u003Cli data-amounts-original=\"3\" data-amounts-secondary=\"711\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003Eabout \u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3 cups\" data-amount-secondary=\"711 ml\"\u003E3 cups\u003C\/span\u003E of vegetable stock (720ml)(I use marigold vegetable stock boullion powder)\u003C\/li\u003E\u003Cli data-amounts-original=\"1 3\/4\" data-amounts-secondary=\"414.75\" data-units-original=\"cups\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 3\/4 cups\" data-amount-secondary=\"414.75 ml\"\u003E1 3\/4 cups\u003C\/span\u003E milk (420ml)\u003C\/li\u003E\u003Cli\u003Esea salt and freshly ground black pepper to taste\u003C\/li\u003E\u003Cli data-amounts-original=\"2\/3\" data-amounts-secondary=\"75\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2\/3 cup\" data-amount-secondary=\"75 g\"\u003E2\/3 cup\u003C\/span\u003E (75g) of mature cheddar cheese, grated\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/3\" data-amounts-secondary=\"38\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/3 cup\" data-amount-secondary=\"38 g\"\u003E1\/3 cup\u003C\/span\u003E (25 g) of mature cheddar cheese, cut or broken into small chunks\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EHeat the butter in a large saucepan over medium heat. Add the onion and cook until softened, without browning, for about 5 minutes, stirring often. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the cauliflower, potato, stock, milk and seasoning to taste. Bring up to the boil, then reduce the heat and leave to simmer for about 30 to 40 minutes, just until the cauliflower is soft and the potato is very soft.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWhiz in a food processor, or crush with a potato masher, or, if you are lucky like me, blitz with a stick blender until you get a creamy and thick soup. If it is too thick, add a bit more milk to bring it up to the right consistency. (If you are going to freeze any, take it out now) \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWarm it through again until quite hot and then stir in the grated cheese, stirring it until it melts.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EServe hot in mugs or bowls, with the cheddar cheese pieces sprinkled on top as a garnish. These can then be stirred through before eating. Delicious!\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiiNs3xw1OLL4oDzCz97y6NYDVgGp1tIvkM5km8YGu3IiW3Zojcb6Z2Rm498vWNoaGG2LpwzPEVwxNkGc31MBZ2H3p5ocsYBSElnaeX3ky7gJNCLCWG33mYfbzUtMlV4enczUd3v9gy8xjAo_hGO4qc1CJzvP3dNqiHd713JlgYtnYhNke64E8sWfn\/s640\/chicken%20ham%20and%20broccoli%20casserole.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Chicken, Ham and Broccoli Casserole\" border=\"0\" data-original-height=\"640\" data-original-width=\"579\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiiNs3xw1OLL4oDzCz97y6NYDVgGp1tIvkM5km8YGu3IiW3Zojcb6Z2Rm498vWNoaGG2LpwzPEVwxNkGc31MBZ2H3p5ocsYBSElnaeX3ky7gJNCLCWG33mYfbzUtMlV4enczUd3v9gy8xjAo_hGO4qc1CJzvP3dNqiHd713JlgYtnYhNke64E8sWfn\/s600\/chicken%20ham%20and%20broccoli%20casserole.jpg\" title=\"Chicken, Ham and Broccoli Casserole\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003ECHICKEN, HAM \u0026amp; BROCCOLI CASSEROLE\u003C\/b\u003E - I have always loved chicken and ham pies and I also love chicken and broccoli casserole. It seemed just natural to combine the three and then to cover the result with a delicious thatch of creamy cheesy mashed potatoes. The result . . . a very delicious casserole that we both really enjoyed!  This is also a great way to use up your leftovers!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"name\":\"Chicken, Ham and Broccoli Casserole\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT1H\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 leftover cooked chicken breasts\",\"4 thick slices of cooked ham\",\"1\/2 bunch of broccoli, separated into florets, stalked chopped\",\"(blanche in salted boiling water for two minutes and drain)\",\"2 TBS minced onion\",\"2 ounces butter\",\"1\/3 cup (43g) of flour\",\"3\/4 cup (180ml) of milk\",\"1\/2 cup (120ml) white wine (can use chicken stock if desired)\",\"3\/4 cup (180ml) chicken stock\",\"1 bunch of fresh tarragon, chopped\",\"1\/2 cup (120ml) cream\",\"salt and black pepper to taste\",\"5 large floury potatoes\",\"1\/4 cup (60g) butter\",\"3 1\/2 fluid ounces hot milk\",\"1 cup (130g) of mature cheddar cheese\",\"salt and black pepper to taste\",\"1 medium free range egg, beaten\"],\"recipeInstructions\":[\"Pre-heat the oven to 375*F\/190*C\/ gas mark 5. Butter a large shallow casserole and set aside.\",\"Chop the chicken and the ham coarsely and mix together in a large bowl. Add the blanched broccoli, give it a stir. Set aside.\",\"Melt the butter in a large saucepan over medium heat. Add the onions and saute for a few minutes to soften without browning. Stir in the flour and cook for a few minutes without browning. Add the milk and stir until smooth. Add the wine and just enough stock to bring it to a creamy consistency. Stir in the cream and the tarragon. Season to taste with some salt and pepper. Stir this sauce into the chicken and ham mixture. Spread this into the prepared casserole dish.\",\"In the meantime peel the potatoes and cut into chunks. Put them into a pan and cover them with some slightly salted water. Bring to the boil and then simmer for 12 to 15 minutes until tender when pierced with the tip of a knife. Drain well and then return to the pot. Shake them a bit over the heat left in the burner to really dry them out. Mash them completely with the butter and a bit of the hot milk. Add only enough milk as necessary, without making them too liquidy. Stir in the grated cheese, stirring it to melt it. Season to taste with some salt and black pepper, then beat in the egg.\",\"Spread the potato mixture evenly over top of the chicken mixture. Rough up the top a bit with the tines of a fork. Bang it all into the oven and bake for about 20 to 30 minutes, until golden brown on top and the filling is bubbling nicely. Remove from the oven and serve ho\"],\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiiNs3xw1OLL4oDzCz97y6NYDVgGp1tIvkM5km8YGu3IiW3Zojcb6Z2Rm498vWNoaGG2LpwzPEVwxNkGc31MBZ2H3p5ocsYBSElnaeX3ky7gJNCLCWG33mYfbzUtMlV4enczUd3v9gy8xjAo_hGO4qc1CJzvP3dNqiHd713JlgYtnYhNke64E8sWfn\/s600\/chicken%20ham%20and%20broccoli%20casserole.jpg\",\"description\":\"Pure and simple comfort food and a great way to use up leftovers.\",\"yield\":\"4\",\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663164838022\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Chicken, Ham and Broccoli Casserole\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhiiNs3xw1OLL4oDzCz97y6NYDVgGp1tIvkM5km8YGu3IiW3Zojcb6Z2Rm498vWNoaGG2LpwzPEVwxNkGc31MBZ2H3p5ocsYBSElnaeX3ky7gJNCLCWG33mYfbzUtMlV4enczUd3v9gy8xjAo_hGO4qc1CJzvP3dNqiHd713JlgYtnYhNke64E8sWfn\/s600\/chicken%20ham%20and%20broccoli%20casserole.jpg\" title=\"Chicken, Ham and Broccoli Casserole\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EChicken, Ham and Broccoli Casserole\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 Hour\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EPure and simple comfort food and a great way to use up leftovers.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 leftover cooked chicken breasts\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 thick slices of cooked ham\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 bunch of broccoli, separated into florets, stalked chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E(blanche in salted boiling water for two minutes and drain)\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"20\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"20 g\"\u003E2 TBS\u003C\/span\u003E minced onion\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"57\" data-units-original=\"ounces\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 ounces\" data-amount-secondary=\"57 g\"\u003E2 ounces\u003C\/span\u003E butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/3\" data-amounts-secondary=\"42\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/3 cup\" data-amount-secondary=\"42 g\"\u003E1\/3 cup\u003C\/span\u003E (43g) of flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"177.75\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"177.75 ml\"\u003E3\/4 cup\u003C\/span\u003E (180ml) of milk\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) white wine (can use chicken stock if desired)\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"177.75\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3\/4 cup\" data-amount-secondary=\"177.75 ml\"\u003E3\/4 cup\u003C\/span\u003E (180ml) chicken stock\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 bunch of fresh tarragon, chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"118.50\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 cup\" data-amount-secondary=\"118.50 ml\"\u003E1\/2 cup\u003C\/span\u003E (120ml) cream\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esalt and black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the topping:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E5 large floury potatoes\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/4\" data-amounts-secondary=\"57\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/4 cup\" data-amount-secondary=\"57 g\"\u003E1\/4 cup\u003C\/span\u003E (60g) butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"3 1\/2\" data-amounts-secondary=\"103.51\" data-units-original=\"fluid ounces\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"3 1\/2 fluid ounces\" data-amount-secondary=\"103.51 ml\"\u003E3 1\/2 fluid ounces\u003C\/span\u003E hot milk\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"113\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"113 g\"\u003E1 cup\u003C\/span\u003E (130g) of mature cheddar cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esalt and black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 medium free range egg, beaten\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 375*F\/190*C\/ gas mark 5. Butter a large shallow casserole and set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EChop the chicken and the ham coarsely and mix together in a large bowl. Add the blanched broccoli, give it a stir. Set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EMelt the butter in a large saucepan over medium heat. Add the onions and saute for a few minutes to soften without browning. Stir in the flour and cook for a few minutes without browning. Add the milk and stir until smooth. Add the wine and just enough stock to bring it to a creamy consistency. Stir in the cream and the tarragon. Season to taste with some salt and pepper. Stir this sauce into the chicken and ham mixture. Spread this into the prepared casserole dish.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EIn the meantime peel the potatoes and cut into chunks. Put them into a pan and cover them with some slightly salted water. Bring to the boil and then simmer for 12 to 15 minutes until tender when pierced with the tip of a knife. Drain well and then return to the pot. Shake them a bit over the heat left in the burner to really dry them out. Mash them completely with the butter and a bit of the hot milk. Add only enough milk as necessary, without making them too liquidy. Stir in the grated cheese, stirring it to melt it. Season to taste with some salt and black pepper, then beat in the egg.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESpread the potato mixture evenly over top of the chicken mixture. Rough up the top a bit with the tines of a fork. Bang it all into the oven and bake for about 20 to 30 minutes, until golden brown on top and the filling is bubbling nicely. Remove from the oven and serve ho\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1663165400605\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_dx9tErHdQY5oPq2fg89cQd0MY4m8d5jLQicJYboziFowDfzbWMz1nQNJNhnBMBi3vUtNnqdl-_LAr85V-26oIx5mk0XuhF1F29dS4tETo7c_wi-MuYqA8ebqm7ejRI2Ircz6zl9t6L5mtiUhJdJjXpgMw2uZ6mXeSK9T5y6Y3mWLf-dSGnkCIA0l\/s640\/Apple%20Squares.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Apple Pie Squares\" border=\"0\" data-original-height=\"480\" data-original-width=\"640\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_dx9tErHdQY5oPq2fg89cQd0MY4m8d5jLQicJYboziFowDfzbWMz1nQNJNhnBMBi3vUtNnqdl-_LAr85V-26oIx5mk0XuhF1F29dS4tETo7c_wi-MuYqA8ebqm7ejRI2Ircz6zl9t6L5mtiUhJdJjXpgMw2uZ6mXeSK9T5y6Y3mWLf-dSGnkCIA0l\/w640-h480\/Apple%20Squares.jpg\" title=\"Apple Pie Squares\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\n\n\nAPPLE PIE SQUARES\u003C\/b\u003E -I love to make this delicious dessert in the autumn when the apples are ripe and fresh and full of flavour. Being surrounded by orchards the way we are, we are inundated in the autumn months with windfalls and this is a great way to use some of them up. Easy and quick, this will become a firm family favourite.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u0026nbsp;\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_dx9tErHdQY5oPq2fg89cQd0MY4m8d5jLQicJYboziFowDfzbWMz1nQNJNhnBMBi3vUtNnqdl-_LAr85V-26oIx5mk0XuhF1F29dS4tETo7c_wi-MuYqA8ebqm7ejRI2Ircz6zl9t6L5mtiUhJdJjXpgMw2uZ6mXeSK9T5y6Y3mWLf-dSGnkCIA0l\/w640-h480\/Apple%20Squares.jpg\",\"name\":\"Apple Pie Squares\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT50M\",\"totalTime\":\"PT1H\",\"description\":\"These lovely squares with their sweet apple filling and crumble topping are as good as having apple pie. They are a favorite autumn dessert.\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"½ cup (120g) cold butter, cut into bits\",\"½ cup (100g) caster sugar\",\"1 ½ (210g) cups plain flour\",\"¼ tsp salt\",\"5 cups peeled and sliced apples\",\"½ cup (100g) caster sugar\",\"2 TBS plain flour\",\"1 tsp ground cinnamon\",\"¼ tsp freshly ground nutmeg\",\"Pinch of salt\",\"Freshly grated zest of ½ lemon if desired\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/gas mark 4. Lightly butter an 8 X 8 inch baking pan or glass casserole dish and set aside.\",\"Measure the flour, salt and sugar into a bowl. Stir to combine. Drop in the bits of butter and rub the butter into the flour mixture until resembles fine crumbs. Divide the mixture in half and press half of it into the base of the baking pan. Reserve the other half.\",\"Slice the apples into a large bowl. Stir the sugar, flour, cinnamon, nutmeg and salt together. Stir this into the apples along with the grated lemon zest if using. Pour this mixture over the crumb base and press it down a bit with the back of a spoon.\",\"Sprinkle the remaining half of the crumb mixture evenly over top. Pat lightly in place.\",\"Bake in the heated oven for 40 to 50 minutes, or until bubbling and nicely colored on top. Remove from the oven to cool a bit before serving.\",\"Serve cut into squares with some pouring cream , custard or ice cream. Delicious!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663177204955\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Apple Pie Squares\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_dx9tErHdQY5oPq2fg89cQd0MY4m8d5jLQicJYboziFowDfzbWMz1nQNJNhnBMBi3vUtNnqdl-_LAr85V-26oIx5mk0XuhF1F29dS4tETo7c_wi-MuYqA8ebqm7ejRI2Ircz6zl9t6L5mtiUhJdJjXpgMw2uZ6mXeSK9T5y6Y3mWLf-dSGnkCIA0l\/w640-h480\/Apple%20Squares.jpg\" title=\"Apple Pie Squares\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EApple Pie Squares\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E6\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 50 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 Hour\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThese lovely squares with their sweet apple filling and crumble topping are as good as having apple pie. They are a favorite autumn dessert.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003ECrumble Base and Topping:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"114\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"114 g\"\u003E½ cup\u003C\/span\u003E (120g) cold butter, cut into bits\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"100\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"100 g\"\u003E½ cup\u003C\/span\u003E (100g) caster sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1 ½\" data-amounts-secondary=\"188\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 ½ (210g) cups plain flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"¼\" data-amounts-secondary=\"2\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¼ tsp\" data-amount-secondary=\"2 g\"\u003E¼ tsp\u003C\/span\u003E salt\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the apple filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"5\" data-amounts-secondary=\"625\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"5 cups\" data-amount-secondary=\"625 g\"\u003E5 cups\u003C\/span\u003E peeled and sliced apples\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"100\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ cup\" data-amount-secondary=\"100 g\"\u003E½ cup\u003C\/span\u003E (100g) caster sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"15 g\"\u003E2 TBS\u003C\/span\u003E plain flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"3\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"3 g\"\u003E1 tsp\u003C\/span\u003E ground cinnamon\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"¼\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"¼ tsp\" data-amount-secondary=\"1 g\"\u003E¼ tsp\u003C\/span\u003E freshly ground nutmeg\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPinch of salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EFreshly grated zest of ½ lemon if desired\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPreheat the oven to 180*C\/350*F\/gas mark 4. Lightly butter an 8 X 8 inch baking pan or glass casserole dish and set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EMeasure the flour, salt and sugar into a bowl. Stir to combine. Drop in the bits of butter and rub the butter into the flour mixture until resembles fine crumbs. Divide the mixture in half and press half of it into the base of the baking pan. Reserve the other half.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESlice the apples into a large bowl. Stir the sugar, flour, cinnamon, nutmeg and salt together. Stir this into the apples along with the grated lemon zest if using. Pour this mixture over the crumb base and press it down a bit with the back of a spoon.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESprinkle the remaining half of the crumb mixture evenly over top. Pat lightly in place.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake in the heated oven for 40 to 50 minutes, or until bubbling and nicely colored on top. Remove from the oven to cool a bit before serving.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EServe cut into squares with some pouring cream , custard or ice cream. Delicious!\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid 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class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1663177432530\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNh8pIdgMuJdqOkTzEgMZoqKtmX6IxYO-MDQboSH7jJe-pfrPvH7RRMny36_pUgO0NL9M-xckvzmMXb8s1xABlDHaudNI4Y9WDuEkH6UWi9fAYJau_5np5j6Mgj5fwY4r9hP1bRsQ6ViiwOYOQgjv73_dF3Kggq3ExwhgrYNg-u2-7tOnR7jN2Nj7d\/s640\/fresh%20fig%20salad.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"FRESH FIG SALAD\" border=\"0\" data-original-height=\"451\" data-original-width=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNh8pIdgMuJdqOkTzEgMZoqKtmX6IxYO-MDQboSH7jJe-pfrPvH7RRMny36_pUgO0NL9M-xckvzmMXb8s1xABlDHaudNI4Y9WDuEkH6UWi9fAYJau_5np5j6Mgj5fwY4r9hP1bRsQ6ViiwOYOQgjv73_dF3Kggq3ExwhgrYNg-u2-7tOnR7jN2Nj7d\/s600\/fresh%20fig%20salad.jpg\" title=\"FRESH FIG SALAD\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cb\u003EFRESH FIG SALAD WITH FETA AND TOASTED WALNUTS\u003C\/b\u003E - You can easily multiply this salad to serve more people. It’s fruity and refreshing and wonderful change from ordinary green salads. It’s very quick to put together and you can have it done in not time at all. With a bit of crusty bread and butter on the side it makes a nice light lunch!\u003C\/div\u003E\u003C\/div\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNh8pIdgMuJdqOkTzEgMZoqKtmX6IxYO-MDQboSH7jJe-pfrPvH7RRMny36_pUgO0NL9M-xckvzmMXb8s1xABlDHaudNI4Y9WDuEkH6UWi9fAYJau_5np5j6Mgj5fwY4r9hP1bRsQ6ViiwOYOQgjv73_dF3Kggq3ExwhgrYNg-u2-7tOnR7jN2Nj7d\/s600\/fresh%20fig%20salad.jpg\",\"name\":\"Fresh Fig Salad with Feta \u0026 Toasted Walnuts\",\"cookTime\":\"PT15M\",\"totalTime\":\"PT15M\",\"description\":\"This delicious fresh salad makes a fabulous light lunch.\",\"yield\":\"2\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 fresh black figs, medium to large\",\"2 ounces of feta cheese\",\"2 ounces of walnut halves, toasted* and roughly chopped\",\"2 TBS Walnut Oil\",\"1 tsp white balsamic vinegar\",\"½ tsp Dijon mustard\",\"Sea salt and freshly ground black pepper to taste\"],\"recipeInstructions\":[\"Put the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.\",\"Wipe the figs gently with some damp paper toweling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each serving and scatter the toasted walnuts over top.\",\"Give the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663177618028\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Fresh Fig Salad with Feta \u0026amp; Toasted Walnuts\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNh8pIdgMuJdqOkTzEgMZoqKtmX6IxYO-MDQboSH7jJe-pfrPvH7RRMny36_pUgO0NL9M-xckvzmMXb8s1xABlDHaudNI4Y9WDuEkH6UWi9fAYJau_5np5j6Mgj5fwY4r9hP1bRsQ6ViiwOYOQgjv73_dF3Kggq3ExwhgrYNg-u2-7tOnR7jN2Nj7d\/s600\/fresh%20fig%20salad.jpg\" title=\"Fresh Fig Salad with Feta \u0026amp; Toasted Walnuts\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EFresh Fig Salad with Feta \u0026amp; Toasted Walnuts\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 15 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis delicious fresh salad makes a fabulous light lunch.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the salad:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 fresh black figs, medium to large\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"57\" data-units-original=\"ounces\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 ounces\" data-amount-secondary=\"57 g\"\u003E2 ounces\u003C\/span\u003E of feta cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"57\" data-units-original=\"ounces\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 ounces\" data-amount-secondary=\"57 g\"\u003E2 ounces\u003C\/span\u003E of walnut halves, toasted* and roughly chopped\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the dressing:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"2\" data-amounts-secondary=\"27\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"2 TBS\" data-amount-secondary=\"27 ml\"\u003E2 TBS\u003C\/span\u003E Walnut Oil\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"4.93\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 tsp\" data-amount-secondary=\"4.93 ml\"\u003E1 tsp\u003C\/span\u003E white balsamic vinegar\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"½\" data-amounts-secondary=\"2.46\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"½ tsp\" data-amount-secondary=\"2.46 ml\"\u003E½ tsp\u003C\/span\u003E Dijon mustard\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESea salt and freshly ground black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPut the vinegar, oil, mustard and a good pinch of salt and pepper into a small bowl and whisk it together well. Set aside until you have the rest of the salad ready.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWipe the figs gently with some damp paper toweling. Trim the stem end and cut them into quarters. Arrange them on individual plates in an attractive way. Crumble one ounce of feta cheese over each serving and scatter the toasted walnuts over top.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EGive the dressing another quick whisk and then drizzle it evenly over each salad. Serve immediately.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003E\u003Cspan style=\"color: #5d2910;\"\u003E*To toast the walnuts heat a heavy frying pan over high heat and then toss the walnuts into the pan and toast for 2 to 3 minutes, stirring frequently. Remove and set aside to cool.\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRCIg765W818iS_vc0ooPYrg29t99IQbyAH6sQD4cA7grbjoTvkP-SKCYKHebLlW0Jo2BUy0p9ley99mu2Jwl3X79hAb9aoQbNa12K26dNS6-8iqLKdJFqLuLC6HS3hfAnVRpSuhZagr469Lodu__lb3yI1651JgT7gvtECXec-soFRlNnF5poTC7r\/s640\/beef%20stew%20with%20potato%20dumplings.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"BEEF STEW WITH POTATO DUMPLINGS\" border=\"0\" data-original-height=\"640\" data-original-width=\"601\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRCIg765W818iS_vc0ooPYrg29t99IQbyAH6sQD4cA7grbjoTvkP-SKCYKHebLlW0Jo2BUy0p9ley99mu2Jwl3X79hAb9aoQbNa12K26dNS6-8iqLKdJFqLuLC6HS3hfAnVRpSuhZagr469Lodu__lb3yI1651JgT7gvtECXec-soFRlNnF5poTC7r\/s600\/beef%20stew%20with%20potato%20dumplings.jpg\" title=\"BEEF STEW WITH POTATO DUMPLINGS\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cb\u003E \n\n\n\nBEEF STEW WITH POTATO DUMPLING\u003C\/b\u003ES -A delicious rich gravy full of tender pieces of beef and tasty vegetables, this is a meal that generally cooks itself. Except for the potato dumplings it takes very little effort at all, but my oh my, is it ever good when it is done . . . not to mention quite economical.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRCIg765W818iS_vc0ooPYrg29t99IQbyAH6sQD4cA7grbjoTvkP-SKCYKHebLlW0Jo2BUy0p9ley99mu2Jwl3X79hAb9aoQbNa12K26dNS6-8iqLKdJFqLuLC6HS3hfAnVRpSuhZagr469Lodu__lb3yI1651JgT7gvtECXec-soFRlNnF5poTC7r\/s600\/beef%20stew%20with%20potato%20dumplings.jpg\",\"name\":\"Beef Stew with Potato Dumplings\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT1H45M\",\"totalTime\":\"PT2H\",\"description\":\"A delicious flavor filled stew with the lightest dumplings on top.\",\"yield\":\"5\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1-1\/2 pounds stew beef, cut into bite size chunks\",\"4 slices of streaky bacon, chopped\",\"1 TBS butter\",\"1\/2 tsp salt\",\"1\/8 tsp black pepper\",\"2 onions, peeled and chopped\",\"3 medium carrots, peeled and sliced\",\"1\/4 of a swede, peeled and chopped (about 1\/2 cupful)\",\"1 (10 1\/2 oz\/420g) tin of condensed beef broth\",\"1 TBS vinegar (I use balsamic)\",\"1 egg\",\"3\/4 cup (45g) soft white breadcrumbs\",\"1 TBS flour\",\"1 TBS finely chopped onion\",\"1 TBS snipped parsley\",\"1\/2 tsp salt\",\"dash pepper\",\"2 1\/2 cups finely shredded raw potato (310g)\"],\"recipeInstructions\":[\"I use my electric skillet for this. Melt the butter in the skillet on high heat until it foams. Throw in the meat and bacon. Stir around and cook until it begins to brown. Throw in the onions and cook until the onions are quite tender.\",\"Stir in the flour and mix around until it is absorbed by all the drippings. Stir in the broth, 3\/4 cup of water and the vinegar. Add the carrots and the swede. Bring to a boil, then reduce the heat and allow to simmer, covered, until quite tender, about 1 1\/2 hours.\",\"After 1 1\/2 hours make the potato dumplings.\",\"Combine the beaten egg, breadcrumbs, flour, onion, parsley and seasonings in a bowl.\",\"Squeeze as much liquid as you can from out of the potatoes and then stir them into the mixture, combining everything really well.\",\"With floured fingers shape the mixture into ten 2-inch balls. Dust lightly with more flour before dropping on top of the simmering stew. Cover tightly and cook for 15 minutes.\",\"Spoon out onto warm plates allowing each person 2 dumplings and enjoy!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663178320224\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Beef Stew with Potato Dumplings\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRCIg765W818iS_vc0ooPYrg29t99IQbyAH6sQD4cA7grbjoTvkP-SKCYKHebLlW0Jo2BUy0p9ley99mu2Jwl3X79hAb9aoQbNa12K26dNS6-8iqLKdJFqLuLC6HS3hfAnVRpSuhZagr469Lodu__lb3yI1651JgT7gvtECXec-soFRlNnF5poTC7r\/s600\/beef%20stew%20with%20potato%20dumplings.jpg\" title=\"Beef Stew with Potato Dumplings\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EBeef Stew with Potato Dumplings\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E5\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 H \u0026amp; 45 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 2 Hour\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA delicious flavor filled stew with the lightest dumplings on top.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the stew:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"227\" data-units-original=\"pounds\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1-1\/2 pounds stew beef, cut into bite size chunks\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 slices of streaky bacon, chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"14\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"3\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 tsp salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/8 tsp black pepper\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 onions, peeled and chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 medium carrots, peeled and sliced\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/4 of a swede, peeled and chopped (about 1\/2 cupful)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 (10 1\/2 oz\/420g) tin of condensed beef broth\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"15\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS vinegar (I use balsamic)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Dumplings:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 egg\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"3\/4\" data-amounts-secondary=\"81\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3\/4 cup (45g) soft white breadcrumbs\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"10\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS finely chopped onion\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"4\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS snipped parsley\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"3\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 tsp salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Edash pepper\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"2 1\/2\" data-amounts-secondary=\"525\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 1\/2 cups finely shredded raw potato (310g)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EI use my electric skillet for this. Melt the butter in the skillet on high heat until it foams. Throw in the meat and bacon. Stir around and cook until it begins to brown. Throw in the onions and cook until the onions are quite tender. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EStir in the flour and mix around until it is absorbed by all the drippings. Stir in the broth, 3\/4 cup of water and the vinegar. Add the carrots and the swede. Bring to a boil, then reduce the heat and allow to simmer, covered, until quite tender, about 1 1\/2 hours.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAfter 1 1\/2 hours make the potato dumplings. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECombine the beaten egg, breadcrumbs, flour, onion, parsley and seasonings in a bowl. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESqueeze as much liquid as you can from out of the potatoes and then stir them into the mixture, combining everything really well. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWith floured fingers shape the mixture into ten 2-inch balls. Dust lightly with more flour before dropping on top of the simmering stew. Cover tightly and cook for 15 minutes.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESpoon out onto warm plates allowing each person 2 dumplings and enjoy!\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003E\u003Cspan style=\"color: #5d2910;\"\u003E*Note - check frequently to see that the stew isn't cooking dry and add hot water as needed.\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # 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h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1663178648242\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFX5N3kcZYn9vDruixm5pZHYjBNqdQjn8pRIgWIoHjj_Ot5jtDqtcrhd9dy3nSaUUlDtkyyorzfs1KXJxUIbyz6wKa6l6biEgniu8mZ8nStyYH-nOIkmERvWuPlvsYt97glcogJQnYeDMlNSTrttPy-3SA0e_ysz1EWs5JNqI5TB2jvSD0kxnepe0l\/s1024\/white%20chocolate%20dipped%20gingernuts.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"white chocolate dipped gingernuts\" border=\"0\" data-original-height=\"768\" data-original-width=\"1024\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFX5N3kcZYn9vDruixm5pZHYjBNqdQjn8pRIgWIoHjj_Ot5jtDqtcrhd9dy3nSaUUlDtkyyorzfs1KXJxUIbyz6wKa6l6biEgniu8mZ8nStyYH-nOIkmERvWuPlvsYt97glcogJQnYeDMlNSTrttPy-3SA0e_ysz1EWs5JNqI5TB2jvSD0kxnepe0l\/s600\/white%20chocolate%20dipped%20gingernuts.jpg\" title=\"white chocolate dipped gingernuts\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E \n\n\n\nWHITE CHOCOLATE DIPPED GINGERNUTS \u003C\/b\u003E- What’s better than a gingernut biscuit? A white chocolate dipped gingernut biscuit! Bet you can’t eat just one! Crisp and spicy.  A nice hot cuppa goes well with these.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFX5N3kcZYn9vDruixm5pZHYjBNqdQjn8pRIgWIoHjj_Ot5jtDqtcrhd9dy3nSaUUlDtkyyorzfs1KXJxUIbyz6wKa6l6biEgniu8mZ8nStyYH-nOIkmERvWuPlvsYt97glcogJQnYeDMlNSTrttPy-3SA0e_ysz1EWs5JNqI5TB2jvSD0kxnepe0l\/s600\/white%20chocolate%20dipped%20gingernuts.jpg\",\"name\":\"White Chocolate Dipped Gingernuts\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT10M\",\"totalTime\":\"PT20M\",\"description\":\"Nicely spiced and crisp, sugar coated. The white chocolate glaze is a delicious addition.\",\"yield\":\"24\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"¾ cup (180g) butter, softened\",\"1 cup (200g) white sugar\",\"1 large free range egg\",\"¼ cup (60g) dark treacle and golden syrup mixed together (or 1\/4 cup of molasses)\",\"2 cups (280g) flour\",\"1 TBS ground ginger\",\"2 tsp baking soda\",\"1 tsp ground cinnamon\",\"½ tsp salt\",\"2 TBS finely minced candied ginger\",\"1 further cup of white sugar (200g)\",\"2 cups (360g) white chocolate chips\",\"2 tsp butter\"],\"recipeInstructions\":[\"Pre-heat oven to 180*C\/350*F\/gas mark 4. Cream together the butter and sugar until fluffy. Beat in the egg and the syrup mixture, mixing in well. Sift together the flour, ginger, soda, cinnamon and salt. Stir in, mixing in well. Stir in the candied ginger.\",\"Put the remaining 1 cup of sugar into a bowl. Shape tablespoon’s full of the cookie dough into round balls between the palms of your hand. Drop into the bowl of sugar and coat all over. Place 2 inches apart on lightly greased baking sheets.\",\"Bake for 8 to 10 minutes until done. (Will look all crackly and be firm to the touch) Remove to racks to cool completely.\",\"Melt the chocolate chips and the butter together. Dip one half of each ginger nut into the melted chocolate shaking off the excess. Place on wire racks covered with parchment paper to allow the chocolate to set and harden.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663179171994\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"White Chocolate Dipped Gingernuts\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFX5N3kcZYn9vDruixm5pZHYjBNqdQjn8pRIgWIoHjj_Ot5jtDqtcrhd9dy3nSaUUlDtkyyorzfs1KXJxUIbyz6wKa6l6biEgniu8mZ8nStyYH-nOIkmERvWuPlvsYt97glcogJQnYeDMlNSTrttPy-3SA0e_ysz1EWs5JNqI5TB2jvSD0kxnepe0l\/s600\/white%20chocolate%20dipped%20gingernuts.jpg\" title=\"White Chocolate Dipped Gingernuts\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EWhite Chocolate Dipped Gingernuts\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E24\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 20 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003ENicely spiced and crisp, sugar coated. The white chocolate glaze is a delicious addition.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the cookies:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E¾ cup (180g) butter, softened\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (200g) white sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 large free range egg\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E¼ cup (60g) dark treacle and golden syrup mixed together (or 1\/4 cup of molasses)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 cups (280g) flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS ground ginger\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 tsp baking soda\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp ground cinnamon\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E½ tsp salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 TBS finely minced candied ginger\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 further cup of white sugar (200g)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the glaze:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 cups (360g) white chocolate chips\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 tsp butter\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat oven to 180*C\/350*F\/gas mark 4. Cream together the butter and sugar until fluffy. Beat in the egg and the syrup mixture, mixing in well. Sift together the flour, ginger, soda, cinnamon and salt. Stir in, mixing in well. Stir in the candied ginger.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPut the remaining 1 cup of sugar into a bowl. Shape tablespoon’s full of the cookie dough into round balls between the palms of your hand. Drop into the bowl of sugar and coat all over. Place 2 inches apart on lightly greased baking sheets.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake for 8 to 10 minutes until done. (Will look all crackly and be firm to the touch) Remove to racks to cool completely.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EMelt the chocolate chips and the butter together. Dip one half of each ginger nut into the melted chocolate shaking off the excess. Place on wire racks covered with parchment paper to allow the chocolate to set and harden.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWu7rSkMQXxnh4bDF4DgNoZMKQpoUk5gRXTRlA4qfhF04h074FrL7JMMSBP2_r2FndjhL0OLU85ZdYjdfa5wE3Z5R6ybnDR9qpGy_i0YUgoiANwDUSUabK3zA6678c7Rp_extn4gRZLtmZL34FJCQHMw0CPTWw8WqxbT20DPyZcgm7WDLIvxt1IlhQ\/s640\/swiss%20steak.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Swiss Steak\" border=\"0\" data-original-height=\"640\" data-original-width=\"581\" height=\"600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWu7rSkMQXxnh4bDF4DgNoZMKQpoUk5gRXTRlA4qfhF04h074FrL7JMMSBP2_r2FndjhL0OLU85ZdYjdfa5wE3Z5R6ybnDR9qpGy_i0YUgoiANwDUSUabK3zA6678c7Rp_extn4gRZLtmZL34FJCQHMw0CPTWw8WqxbT20DPyZcgm7WDLIvxt1IlhQ\/s600\/swiss%20steak.jpg\" title=\"Swiss Steak\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E \n\n\n\nSWISS STEAK \u003C\/b\u003E- Tender pieces of steak in a delicious tomato sauce. This has long been a family favorite. we like to enjoy it with mashed potatoes.\u0026nbsp; I don't normally use a recipe for it, but have attempted to write down what it is that I do to make it so that you can make it as well.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWu7rSkMQXxnh4bDF4DgNoZMKQpoUk5gRXTRlA4qfhF04h074FrL7JMMSBP2_r2FndjhL0OLU85ZdYjdfa5wE3Z5R6ybnDR9qpGy_i0YUgoiANwDUSUabK3zA6678c7Rp_extn4gRZLtmZL34FJCQHMw0CPTWw8WqxbT20DPyZcgm7WDLIvxt1IlhQ\/s600\/swiss%20steak.jpg\",\"name\":\"Swiss Steak\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT2H\",\"totalTime\":\"PT2H20M\",\"description\":\"I don't think I ever actually do this the same way twice. It's a very forgiving recipe that lends itself to individual interpretation and just what you happen to have on hand at the time. As long as the basics stay the same, you just can't go wrong!\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 serving size pieces of braising steak, about 1 inch thick\",\"1 - 1 1\/2 cups (210g) of flour\",\"salt and black pepper to taste\",\"garlic powder to taste\",\"1 TBS oil\",\"1 large onion, peeled and thinly sliced\",\"1 medium carrot, peeled and diced\",\"1\/2 of a small green pepper, thinly sliced\",\"1 - 14 1\/2 ounce\/420g tin of chopped tomatoes, undrained\",\"1\/2 cup\/120ml beef stock (if needed. The tomatoes over here are in a lovely thick tomato juice, so I always add the stock to help thin the sauce a bit)\",\"1 tsp of dried summer savory or a mixture of dried thyme and marjoram\"],\"recipeInstructions\":[\"Heat the oven to 180*C\/350*F. Trim any visible fat off of your meat. Season generously with salt, pepper and garlic powder on both sides. Dredge each piece in the flour and then using a meat pounder, or the dull edge of a heavy knife, pound the flour into the meat on both sides adding flour and pounding until no more flour can be absorbed into the meat. (Thorough pounding will make the meat very tender and shorten the baking time.)\",\"Heat the oil in a heavy skillet on top of the stove over medium heat. Brown the steak slowly on both sides, turning it only once. Remove to a casserole dish with a tight cover.\",\"Add the carrots and onions to the pan drippings and cook them over medium heat, stirring from time to time, until the onions are slightly browned and softened. Add the tin of tomatoes, beef broth if using and the herbs. Season to taste with some salt and pepper. Bring to the boil and then pour this mixture over the steak in the casserole dish.\",\"Place the lid on top and then bake for about 2 hours, or until very tender. Check from time to time to make sure the liquid is not cooking dry, and add a bit more beef broth as needed.\",\"Serve hot, with mashed potatoes and a green vegetable.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663181815190\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Swiss Steak\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWu7rSkMQXxnh4bDF4DgNoZMKQpoUk5gRXTRlA4qfhF04h074FrL7JMMSBP2_r2FndjhL0OLU85ZdYjdfa5wE3Z5R6ybnDR9qpGy_i0YUgoiANwDUSUabK3zA6678c7Rp_extn4gRZLtmZL34FJCQHMw0CPTWw8WqxbT20DPyZcgm7WDLIvxt1IlhQ\/s600\/swiss%20steak.jpg\" title=\"Swiss Steak\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ESwiss Steak\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 2 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 2 H \u0026amp; 20 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EI don't think I ever actually do this the same way twice. It's a very forgiving recipe that lends itself to individual interpretation and just what you happen to have on hand at the time. As long as the basics stay the same, you just can't go wrong!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 serving size pieces of braising steak, about 1 inch thick\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1 1\/2\" data-amounts-secondary=\"188\" data-units-original=\"cups\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 - 1 1\/2 cups (210g) of flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esalt and black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Egarlic powder to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"14\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS oil\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 large onion, peeled and thinly sliced\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 medium carrot, peeled and diced\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 of a small green pepper, thinly sliced\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 - 14 1\/2 ounce\/420g tin of chopped tomatoes, undrained\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup\/120ml beef stock (if needed. The tomatoes over here are in a lovely thick tomato juice, so I always add the stock to help thin the sauce a bit)\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"1\" data-units-original=\"tsp\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp of dried summer savory or a mixture of dried thyme and marjoram\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EHeat the oven to 180*C\/350*F. Trim any visible fat off of your meat. Season generously with salt, pepper and garlic powder on both sides. Dredge each piece in the flour and then using a meat pounder, or the dull edge of a heavy knife, pound the flour into the meat on both sides adding flour and pounding until no more flour can be absorbed into the meat. (Thorough pounding will make the meat very tender and shorten the baking time.)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EHeat the oil in a heavy skillet on top of the stove over medium heat. Brown the steak slowly on both sides, turning it only once. Remove to a casserole dish with a tight cover.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the carrots and onions to the pan drippings and cook them over medium heat, stirring from time to time, until the onions are slightly browned and softened. Add the tin of tomatoes, beef broth if using and the herbs. Season to taste with some salt and pepper. Bring to the boil and then pour this mixture over the steak in the casserole dish.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPlace the lid on top and then bake for about 2 hours, or until very tender. Check from time to time to make sure the liquid is not cooking dry, and add a bit more beef broth as needed.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EServe hot, with mashed potatoes and a green vegetable.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003E\u003Cspan style=\"color: #5d2910;\"\u003EVariation:\u0026nbsp;\u003C\/span\u003E\u003Cstrong style=\"color: #5d2910;\"\u003E\u003Cem\u003E*Sour Cream Steak*\u003C\/em\u003E\u003C\/strong\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u0026nbsp;- Omit the carrots, green pepper and tomatoes. Brown the onions and put them on top of the browned steak, returning it to the skillet. Pour one cup of boiling water over top, place a lid on top and then simmer over low heat, until the water is nearly absorbed. Add one to 1 1\/2 cups of sour cream, stir, and then continue to simmer until quite tender. You can make a thinner gravy, if desired, by adding water or milk to the pan gravy.\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_JEY6gqC5Bp2uLU15P1d4X0l5-n7yLS7hWX54AAr-v86el9DF0sU2NATxukls7rC-Q9NAwAEiWLyfDcNPff08uy3eU-IoCKvSfzqWEWMTkGZ8Rb7Lhz_3Gz0-FwKRow9mYk25QPlvkw0SI4MpJOQoorAFdwOt-RscJYgeb4q3DwCWwK1H0NxzzBGX\/s640\/french%20onion%20soup.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"French Onion Soup\" border=\"0\" data-original-height=\"606\" data-original-width=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_JEY6gqC5Bp2uLU15P1d4X0l5-n7yLS7hWX54AAr-v86el9DF0sU2NATxukls7rC-Q9NAwAEiWLyfDcNPff08uy3eU-IoCKvSfzqWEWMTkGZ8Rb7Lhz_3Gz0-FwKRow9mYk25QPlvkw0SI4MpJOQoorAFdwOt-RscJYgeb4q3DwCWwK1H0NxzzBGX\/s600\/french%20onion%20soup.jpg\" title=\"French Onion Soup\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cb\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E \n\n\n\n\nFRENCH ONION SOUP\u003C\/b\u003E - To me this is the perfect version of French Onion Soup. Just enough cheese to set off the rich flavor of those caramelized onions. I hate it when there is so much cheese that you almost can't swallow it. This is just right.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_JEY6gqC5Bp2uLU15P1d4X0l5-n7yLS7hWX54AAr-v86el9DF0sU2NATxukls7rC-Q9NAwAEiWLyfDcNPff08uy3eU-IoCKvSfzqWEWMTkGZ8Rb7Lhz_3Gz0-FwKRow9mYk25QPlvkw0SI4MpJOQoorAFdwOt-RscJYgeb4q3DwCWwK1H0NxzzBGX\/s600\/french%20onion%20soup.jpg\",\"name\":\"French Onion Soup\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT1H\",\"totalTime\":\"PT1H15M\",\"description\":\"It's amazing what you can do with a few onions, a couple tins of broth and some cheese. What a magnificent dish to come from such humble beginnings . . . what a joy on a cold autumnal day.\",\"yield\":\"4 - 6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"3 1\/2 TBS butter\",\"1 TBS extra virgin olive oil\",\"3 large onions, peeled and thinly sliced (about 1.3 kg)\",\"2 fat garlic cloves, peeled and crushed\",\"1 TBS flour\",\"4 cups\/1 litre of beef or chicken stock\",\"2 1\/2 cups\/600ml dry white wine or cider\",\"1 fresh bay leaf\",\"2 sprigs of thyme\",\"1 French baguette (or other white bread) sliced\",\"1 2\/3 cup (200 g) freshly grated Gruyere cheese\",\"4 TBS freshly grated Parmesan cheese\",\"sea salt and freshly ground black pepper\"],\"recipeInstructions\":[\"Place the butter and oil in a large saucepan over medium heat. Once it begins to sizzle turn the heat down and add the onions. Cook the onions over very low heat, with out coloring, until soft, 15 to 20 minutes.\",\"Add the garlic and cook, stirring for about a minute, then stir in the flour. Cook and stir for a minute longer. Add the stock, wine, bay leaf and thyme. Season to taste with salt and pepper and then bring to the boil. Boil for one minute, then reduce the heat to low and allow to simmer for about 20 minutes. Taste and adjust seasoning as necessary. This is the type of soup that gets even better upon standing, so if you can wait . . . allow it to stand for about 30 minutes, then gently re-heat.\",\"Just before serving, heat up the grill of your oven. (the broiler). Place the baguette slices on a large baking tray and brown them under the grill until lightly toasted. Remove from the oven and sprinkle half of the gruyere cheese evenly over all. Bang back under the grill just to melt. Remove from the grill and set aside.\",\"Place half of the soup into heated soup bowls. Add the toasts and then ladle on the other half of the soup. Sprinkle the remainder of the grated gruyere evenly over each along with a TBS of grated parmesan cheese. If you like you can place this under the grill again to melt a bit more, but it's not necessary. The heat of the soup will melt the cheese if it's good and hot as it should be. Serve immediately.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663182256850\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"French Onion Soup\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_JEY6gqC5Bp2uLU15P1d4X0l5-n7yLS7hWX54AAr-v86el9DF0sU2NATxukls7rC-Q9NAwAEiWLyfDcNPff08uy3eU-IoCKvSfzqWEWMTkGZ8Rb7Lhz_3Gz0-FwKRow9mYk25QPlvkw0SI4MpJOQoorAFdwOt-RscJYgeb4q3DwCWwK1H0NxzzBGX\/s600\/french%20onion%20soup.jpg\" title=\"French Onion Soup\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EFrench Onion Soup\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4 - 6\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 15 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EIt's amazing what you can do with a few onions, a couple tins of broth and some cheese. What a magnificent dish to come from such humble beginnings . . . what a joy on a cold autumnal day.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"3 1\/2\" data-amounts-secondary=\"50\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 1\/2 TBS butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"14\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS extra virgin olive oil\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 large onions, peeled and thinly sliced (about 1.3 kg)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 fat garlic cloves, peeled and crushed\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 cups\/1 litre of beef or chicken stock\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 1\/2 cups\/600ml dry white wine or cider\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 fresh bay leaf\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 sprigs of thyme\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 French baguette (or other white bread) sliced\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"1 2\/3\" data-amounts-secondary=\"220\" data-units-original=\"cup\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 2\/3 cup (200 g) freshly grated Gruyere cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli data-amounts-original=\"4\" data-amounts-secondary=\"20\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 TBS freshly grated Parmesan cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esea salt and freshly ground black pepper\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPlace the butter and oil in a large saucepan over medium heat. Once it begins to sizzle turn the heat down and add the onions. Cook the onions over very low heat, with out coloring, until soft, 15 to 20 minutes.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the garlic and cook, stirring for about a minute, then stir in the flour. Cook and stir for a minute longer. Add the stock, wine, bay leaf and thyme. Season to taste with salt and pepper and then bring to the boil. Boil for one minute, then reduce the heat to low and allow to simmer for about 20 minutes. Taste and adjust seasoning as necessary. This is the type of soup that gets even better upon standing, so if you can wait . . . allow it to stand for about 30 minutes, then gently re-heat.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EJust before serving, heat up the grill of your oven. (the broiler). Place the baguette slices on a large baking tray and brown them under the grill until lightly toasted. Remove from the oven and sprinkle half of the gruyere cheese evenly over all. Bang back under the grill just to melt. Remove from the grill and set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPlace half of the soup into heated soup bowls. Add the toasts and then ladle on the other half of the soup. Sprinkle the remainder of the grated gruyere evenly over each along with a TBS of grated parmesan cheese. If you like you can place this under the grill again to melt a bit more, but it's not necessary. The heat of the soup will melt the cheese if it's good and hot as it should be. Serve immediately.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u0026nbsp;\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\n  \n  \n  \n  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1481151178131387419\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/09\/oak-cottage-recipe-round-up-2.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1481151178131387419"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1481151178131387419"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/09\/oak-cottage-recipe-round-up-2.html","title":"Oak Cottage Recipe Round Up 2"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0Ngs0FPohY-8S5gM_88CSunmmw_4XNbRBY6QIE-mRfQ2qeaBNoOmkPdtka-ItXYVzpTDPyfwPS-B2CRaAprvdBt4AvdPEvMyXfhqlbmC-BUC1h1HdDYUWiXuorliR8_SuFKI755eYVsKKz4SfL1iKUBfo0vlReq5xV4YvPluNL7OBfzbUkjXL0aSN\/s72-w640-h640-c\/Oak%20Cottage%20Recipes%202.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3351872349056807769"},"published":{"$t":"2022-03-25T06:00:00.043+00:00"},"updated":{"$t":"2022-03-25T06:00:00.284+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Oak Cottage Recipe Round Up"}],"title":{"type":"text","$t":"Oak Cottage Recipe Round Up"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZq9n1R4MGUAo-8wqH_l1NDo-bayH3rzWmPkxfTVpZIkDtBKmltTFeIi9nYDeWAsu2SbmJxG9idrv8S4QifLBZUxT06CvIdbgrUR2nGJztdz-Gkh9A_8dg7Qw43TE1M-N91B9YFUzsgLO1yzFCDqicKMwGdq-16hLgIw5xtwa_zpuwIKIHectGiv_j\/s2000\/Oak%20Cottage%20Recipe%20Round%20Up%20One.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Recipe Round Up\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZq9n1R4MGUAo-8wqH_l1NDo-bayH3rzWmPkxfTVpZIkDtBKmltTFeIi9nYDeWAsu2SbmJxG9idrv8S4QifLBZUxT06CvIdbgrUR2nGJztdz-Gkh9A_8dg7Qw43TE1M-N91B9YFUzsgLO1yzFCDqicKMwGdq-16hLgIw5xtwa_zpuwIKIHectGiv_j\/w640-h640\/Oak%20Cottage%20Recipe%20Round%20Up%20One.jpg\" title=\"Recipe Round Up\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have been sharing recipes in one way or another since about 2005.\u0026nbsp; I started off on AOL Journals. I had a page called Marie's Muses. It didn't take long for me to recognize that people loved it when I shared a recipe. I was working as a Chef at the time and was always cooking and always had something tasty to share.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAOL Journals then became defunct and so I moved over to Blogger and had a blog called A Year From Oak Cottage. I lived in a Cottage on the Manor Estate where I worked as a Chef, called Oak Cottage.\u0026nbsp; Again, I shared recipes.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAfter I left there I changed the name to And Then We All Had Tea. Oak Cottage didn't seem to fit any more as I no longer lived there.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI was thinking today what I should do with all the recipes I shared there. They are all great recipes, although the photography is not that good.\u0026nbsp; I decided I will move some of them here from time to time, and hope that people get some enjoyment out of them, despite the really poor photography.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPDP8NtZhzE0Tv5yV4ZFCywUFdB44SQdnrpYxseISB0s6pWVtrvPYwBlLQaYxIE_n7YecUwAut1OU6n_ik83TLEdtkWkEs8QoC9n22d5Y4W5zD4HU74pz2sDTtRNceOcqVqIbmXZmg6sCyDJHobdmAg1gxUsvHatdjJBzYX_sH2n4XBI-qD93-UtBD\/s640\/sweet%20corn%20chowder.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Sweet Corn Chowder\" border=\"0\" data-original-height=\"480\" data-original-width=\"640\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPDP8NtZhzE0Tv5yV4ZFCywUFdB44SQdnrpYxseISB0s6pWVtrvPYwBlLQaYxIE_n7YecUwAut1OU6n_ik83TLEdtkWkEs8QoC9n22d5Y4W5zD4HU74pz2sDTtRNceOcqVqIbmXZmg6sCyDJHobdmAg1gxUsvHatdjJBzYX_sH2n4XBI-qD93-UtBD\/w640-h480\/sweet%20corn%20chowder.jpg\" title=\"Sweet Corn Chowder\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003ESweet Corn Chowder. \u003C\/b\u003EThis is a recipe I often made when my children were growing up. It was hearty and simple and economical. It also made a quick and easy meal to throw together after church on Sundays when we arrived home starving and I wanted to put something on the table pronto!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E \n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPDP8NtZhzE0Tv5yV4ZFCywUFdB44SQdnrpYxseISB0s6pWVtrvPYwBlLQaYxIE_n7YecUwAut1OU6n_ik83TLEdtkWkEs8QoC9n22d5Y4W5zD4HU74pz2sDTtRNceOcqVqIbmXZmg6sCyDJHobdmAg1gxUsvHatdjJBzYX_sH2n4XBI-qD93-UtBD\/w640-h480\/sweet%20corn%20chowder.jpg\",\"name\":\"Sweet Corn Chowder\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT30M\",\"description\":\"This has always been a real family favorite in my home. It's very quickly put together and uses things that I have in my store cupboard all the time. You can have a delicious, satisfying and rib sticking meal on the table in about half an hour, give or take a few.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 slices smoked rindless streaky bacon\",\"½ leek, cut in half lengthwise and then thinly sliced into half moons\",\"2 large floury potatoes, peeled and cut into 1 inch chunks\",\"boiling water or stock\",\"1 bay leaf\",\"½ tsp summer savory or thyme\",\"Salt and pepper to taste\",\"1 14 1\/2 ounce(425g) tin creamed style corn\",\"2 cups whole full fat milk\",\"1 lump butter (about 2 TBS)\"],\"recipeInstructions\":[\"Heat a heavy bottomed medium large saucepan over medium heat and toss in the bacon. Fry until crisp.\",\"Add the slices of leek and cook for a few minutes longer until tender.\",\"Add the potatoes, bay leaf, herbs and boiling water to cover. Bring back to the boil, then reduce the heat and simmer for 10 minutes or until the potatoes are tender.\",\"Stir in the creamed corn and the milk. Gently heat until heated through without boiling.\",\"Season to taste with the salt and pepper. Add a lump of butter and serve hot with buttered crispy whole grain toast or crackers.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648137450249\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Sweet Corn Chowder\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPDP8NtZhzE0Tv5yV4ZFCywUFdB44SQdnrpYxseISB0s6pWVtrvPYwBlLQaYxIE_n7YecUwAut1OU6n_ik83TLEdtkWkEs8QoC9n22d5Y4W5zD4HU74pz2sDTtRNceOcqVqIbmXZmg6sCyDJHobdmAg1gxUsvHatdjJBzYX_sH2n4XBI-qD93-UtBD\/w640-h480\/sweet%20corn%20chowder.jpg\" title=\"Sweet Corn Chowder\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ESweet Corn Chowder\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis has always been a real family favorite in my home. It's very quickly put together and uses things that I have in my store cupboard all the time. You can have a delicious, satisfying and rib sticking meal on the table in about half an hour, give or take a few.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 slices smoked rindless streaky bacon\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E½ leek, cut in half lengthwise and then thinly sliced into half moons\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 large floury potatoes, peeled and cut into 1 inch chunks\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Eboiling water or stock\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 bay leaf\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E½ tsp summer savory or thyme\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESalt and pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 14 1\/2 ounce(425g) tin creamed style corn\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 cups whole full fat milk\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 lump butter (about 2 TBS)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EHeat a heavy bottomed medium large saucepan over medium heat and toss in the bacon. Fry until crisp.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E Add the slices of leek and cook for a few minutes longer until tender. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the potatoes, bay leaf, herbs and boiling water to cover. Bring back to the boil, then reduce the heat and simmer for 10 minutes or until the potatoes are tender. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EStir in the creamed corn and the milk. Gently heat until heated through without boiling. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ql-cursor\"\u003E\u003C\/span\u003ESeason to taste with the salt and pepper. Add a lump of butter and serve hot with buttered crispy whole grain toast or crackers.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 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style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/s640\/Portugese%20Gumdrop%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Portuguese Gumdrop Cake\" border=\"0\" data-original-height=\"553\" data-original-width=\"640\" height=\"553\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/w640-h553\/Portugese%20Gumdrop%20Cake.jpg\" title=\"Portuguese Gumdrop Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/s640\/Portugese%20Gumdrop%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/s640\/Portugese%20Gumdrop%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/s640\/Portugese%20Gumdrop%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003EPortuguese Gumdrop Cake.\u003C\/b\u003E\u0026nbsp; I have no idea why this is called what it is called.\u0026nbsp; That is the name it was given I guess and it stands. This is a fabulous Gumdrop Cake recipe. I got the recipe from my sister many, many years ago.\u0026nbsp; It is the cake we always made for Christmas and we all love it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003EMy mother was making it one time and a piece of her rubber spatula broke off into the batter.\u0026nbsp; She never did find it. We were very tempted to rename it rubber spatula cake, but somehow that didn't sound near as appealing as Gumdrop Cake!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/w640-h553\/Portugese%20Gumdrop%20Cake.jpg\",\"name\":\"Portuguese Gum Drop Cake\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT2H\",\"totalTime\":\"PT2H30M\",\"description\":\"This cake is moist, delicious and chock full of wonderful sweet gumdrops. Everyone loves this! It also freezes very well.\",\"yield\":\"Makes one Bundt cake or 16 servings\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 cup (225g) butter\",\"1 1\/2 cup (300g) caster sugar\",\"3 large free range eggs, separated\",\"3 cups (40g)plain flour\",\"2 tsp baking powder\",\"generous pinch of salt\",\"1 cup (240ml)whole milk\",\"1 tsp lemon essence\",\"1\/2 tsp vanilla extract\",\"1\/2 cup (75g) sultana raisins\",\"1 cup candy gum drops, cut in half (save the black ones for eating)\"],\"recipeInstructions\":[\"Pre-heat the oven to 150*C\/300*F. Grease and flour a tube pan (I use my fluted Bundt pan) and set it aside.\",\"Cream together the butter and the sugar until light and fluffy. Beat in the egg yolks, mixing them in well.\",\"Sift together the flour, baking powder and salt. Stir together the milk and the vanilla essence. Beat the egg whites until stiff.\",\"Add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with dry. Mix it all in well. Fold in the beaten egg whites. Try hard not to over mix the batter and deflate the whites. Carefully fold in the gumdrops and the raisins.\",\"Pour the batter into the prepared pan and bake in the pre-heated oven for 1 1\/2 to 2 hours or until it springs back when lightly touched and a toothpick inserted in the center comes out clean. If it is browning too quickly on top, cover with some aluminum foil.\",\"Remove from the oven and let cool in the pan for at least 15 minutes before you remove it to a wire rack to cool completely. You may dust the top with icing sugar before serving.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648138026286\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Portuguese Gum Drop Cake\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjX4oTCzKTJsQ0WDLQ46N7bNR0o5_r5JdbeMYgi40KTR3FtlF_N0ZdmGnyM3K78a9wv-4YQ3OOKD9HhtVekj0l8X5uPR_8FUEN2i8EyaINTDGw09f3sGh2nXQA1OYIBkrId8UtFwg4xs7FvaUGSEGSuIc-e4XcV428A8kVLCM26P5hz-TZ_kUJvqxhd\/w640-h553\/Portugese%20Gumdrop%20Cake.jpg\" title=\"Portuguese Gum Drop Cake\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EPortuguese Gum Drop Cake\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003EMakes one Bundt cake or 16 servings\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 2 Hour\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003EInactive time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 2 H \u0026amp; 30 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis cake is moist, delicious and chock full of wonderful sweet gumdrops. Everyone loves this! It also freezes very well.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (225g) butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 1\/2 cup (300g) caster sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 large free range eggs, separated\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 cups (40g)plain flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 tsp baking powder\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Egenerous pinch of salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (240ml)whole milk\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp lemon essence\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 tsp vanilla extract\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (75g) sultana raisins\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup candy gum drops, cut in half (save the black ones for eating)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 150*C\/300*F. Grease and flour a tube pan (I use my fluted Bundt pan) and set it aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECream together the butter and the sugar until light and fluffy. Beat in the egg yolks, mixing them in well.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESift together the flour, baking powder and salt. Stir together the milk and the vanilla essence. Beat the egg whites until stiff.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with dry. Mix it all in well. Fold in the beaten egg whites. Try hard not to over mix the batter and deflate the whites. Carefully fold in the gumdrops and the raisins.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPour the batter into the prepared pan and bake in the pre-heated oven for 1 1\/2 to 2 hours or until it springs back when lightly touched and a toothpick inserted in the center comes out clean. If it is browning too quickly on top, cover with some aluminum foil.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERemove from the oven and let cool in the pan for at least 15 minutes before you remove it to a wire rack to cool completely. You may dust the top with icing sugar before serving.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid 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style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgA5sLdzHLkWdBTpegDJpT7KUPvoBNZv2NBVDt3IC6aZyTNZfgPKGY-9EPDMTHiKGxuZK93qiRjBP2Fpb37rtX7tX53LILLdYXA7WcmfbdyPi1bCNjMpOnEgd9sAhNrUE3DpmNevvffULE3_hJ1RVT1eFOgpF0tQiVx9_8Qr-d57lh8c2Mk1F-oFpz8\/s648\/Cauliflower%20Cheese%20Pie%20with%20Grated%20Potato%20Crust.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Cauliflower Cheese Pie\" border=\"0\" data-original-height=\"486\" data-original-width=\"648\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgA5sLdzHLkWdBTpegDJpT7KUPvoBNZv2NBVDt3IC6aZyTNZfgPKGY-9EPDMTHiKGxuZK93qiRjBP2Fpb37rtX7tX53LILLdYXA7WcmfbdyPi1bCNjMpOnEgd9sAhNrUE3DpmNevvffULE3_hJ1RVT1eFOgpF0tQiVx9_8Qr-d57lh8c2Mk1F-oFpz8\/w640-h480\/Cauliflower%20Cheese%20Pie%20with%20Grated%20Potato%20Crust.jpg\" title=\"Cauiflower Cheese Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgA5sLdzHLkWdBTpegDJpT7KUPvoBNZv2NBVDt3IC6aZyTNZfgPKGY-9EPDMTHiKGxuZK93qiRjBP2Fpb37rtX7tX53LILLdYXA7WcmfbdyPi1bCNjMpOnEgd9sAhNrUE3DpmNevvffULE3_hJ1RVT1eFOgpF0tQiVx9_8Qr-d57lh8c2Mk1F-oFpz8\/s648\/Cauliflower%20Cheese%20Pie%20with%20Grated%20Potato%20Crust.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cb\u003ECauliflower Cheese Pie\u003C\/b\u003E - This is a lovely Vegetarian option. It does take quite a while to bake, but it is worth all of the effort taken.\u0026nbsp; With its crisp potato crust and rich cauliflower cheese filling, even the most ardent meat eater will enjoy this!\u0026nbsp; I guarantee!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgA5sLdzHLkWdBTpegDJpT7KUPvoBNZv2NBVDt3IC6aZyTNZfgPKGY-9EPDMTHiKGxuZK93qiRjBP2Fpb37rtX7tX53LILLdYXA7WcmfbdyPi1bCNjMpOnEgd9sAhNrUE3DpmNevvffULE3_hJ1RVT1eFOgpF0tQiVx9_8Qr-d57lh8c2Mk1F-oFpz8\/w640-h480\/Cauliflower%20Cheese%20Pie%20with%20Grated%20Potato%20Crust.jpg\",\"name\":\"Cauliflower Cheese Pie\",\"prepTime\":\"PT20M\",\"cookTime\":\"PT1H35M\",\"totalTime\":\"PT1H55M\",\"description\":\"This delicious vegetarian entree is very easy to put together and uses things that most people have in their larder and fridges. The grated potato crust is fabulous and I can imagine using it for all sorts of entrees. If you love cauliflower cheese, this pie is for you!\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 cups (400g) packed grated raw potatoes\",\"1\/2 teaspoon salt\",\"1 large free range egg, beaten\",\"1 small onion, peeled and grated on a box grater\",\"1 cup grated (120g) strong cheddar cheese\",\"1 medium head of cauliflower, broken into small florets\",\"1 garlic clove, Peeled and crushed\",\"1 medium onion, peeled and chopped\",\"3 tablespoons butter\",\"1\/4 tsp dried thyme leaves, rubbed between your fingers\",\"1\/2 teaspoon dried basil\",\"1\/2 teaspoon salt\",\"2 large free range eggs\",\"1\/4 cup (60ml) whole milk\",\"freshly ground black pepper to taste\",\"paprika to dust on top\"],\"recipeInstructions\":[\"Pre-heat the oven to 200*C\/400*F. Oil a 9 inch pie tin and set aside.\",\"Set the freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then, squeeze out the excess water. Beat in the egg, salt and grated onion.\",\"Pat into the prepared pie tin, building up the sides of the crust with lightly floured fingers. Bake in the heated oven for 40 to 45 minutes, until browned. After the first 30 minutes, brush with some more oil to help it get really crisp.\",\"Meanwhile saute the onions and garlic in the butter until soft without browning, for about 5 minutes. Add the herbs and cauliflower and cook, covered, 10 minutes longer, stirring occasionally. Season to taste with salt and the pepper.\",\"Spread half the cheese into the baked crust. Top with the sauteed vegetables, then the rest of the cheese. Beat together the egg and milk and carefully pour over. Dust with paprika.\",\"Lower the oven temperature to 180*C\/375*F and bake for 35 to 40 minutes longer, until custard is set and is pie is nicely browned.\",\"Remove from the oven and let sit for a few minutes before cutting into slices to serve. I like to serve this with a leafy tossed salad.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648138666607\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Cauliflower Cheese Pie\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgA5sLdzHLkWdBTpegDJpT7KUPvoBNZv2NBVDt3IC6aZyTNZfgPKGY-9EPDMTHiKGxuZK93qiRjBP2Fpb37rtX7tX53LILLdYXA7WcmfbdyPi1bCNjMpOnEgd9sAhNrUE3DpmNevvffULE3_hJ1RVT1eFOgpF0tQiVx9_8Qr-d57lh8c2Mk1F-oFpz8\/w640-h480\/Cauliflower%20Cheese%20Pie%20with%20Grated%20Potato%20Crust.jpg\" title=\"Cauliflower Cheese Pie\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ECauliflower Cheese Pie\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E6\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 H \u0026amp; 35 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 55 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis delicious vegetarian entree is very easy to put together and uses things that most people have in their larder and fridges. The grated potato crust is fabulous and I can imagine using it for all sorts of entrees. If you love cauliflower cheese, this pie is for you!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the crust:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 cups (400g) packed grated raw potatoes\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 teaspoon salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 large free range egg, beaten\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 small onion, peeled and grated on a box grater\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup grated (120g) strong cheddar cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 medium head of cauliflower, broken into small florets\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 garlic clove, Peeled and crushed\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 medium onion, peeled and chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 tablespoons butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/4 tsp dried thyme leaves, rubbed between your fingers\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 teaspoon dried basil\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 teaspoon salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 large free range eggs\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/4 cup (60ml) whole milk\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Efreshly ground black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Epaprika to dust on top\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 200*C\/400*F. Oil a 9 inch pie tin and set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESet the freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then, squeeze out the excess water. Beat in the egg, salt and grated onion.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPat into the prepared pie tin, building up the sides of the crust with lightly floured fingers. Bake in the heated oven for 40 to 45 minutes, until browned. After the first 30 minutes, brush with some more oil to help it get really crisp.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EMeanwhile saute the onions and garlic in the butter until soft without browning, for about 5 minutes. Add the herbs and cauliflower and cook, covered, 10 minutes longer, stirring occasionally. Season to taste with salt and the pepper.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESpread half the cheese into the baked crust. Top with the sauteed vegetables, then the rest of the cheese. Beat together the egg and milk and carefully pour over. Dust with paprika.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ELower the oven temperature to 180*C\/375*F and bake for 35 to 40 minutes longer, until custard is set and is pie is nicely browned.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERemove from the oven and let sit for a few minutes before cutting into slices to serve. I like to serve this with a leafy tossed salad.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 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style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNMpQCGXjRtn4a97FVQXfeCTS6OZHHhE1y-rj69VlowsTRS7NbCe6RR-8M1PPrLrOiREpSakQl8LKMBZ3vk9E6zxzUZMgrx8AVj0t17inONOLIeXREJzFWors9ha8gEANiGNHPFlVoQfWvmE0KzhCmJAXot3rTZpdI3LihMnB_CFbXQKaPFlf5RZih\/s538\/Grandmother%27s%20Apple%20Pie%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Grandmother's Apple Pie Cake\" border=\"0\" data-original-height=\"480\" data-original-width=\"538\" height=\"571\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNMpQCGXjRtn4a97FVQXfeCTS6OZHHhE1y-rj69VlowsTRS7NbCe6RR-8M1PPrLrOiREpSakQl8LKMBZ3vk9E6zxzUZMgrx8AVj0t17inONOLIeXREJzFWors9ha8gEANiGNHPFlVoQfWvmE0KzhCmJAXot3rTZpdI3LihMnB_CFbXQKaPFlf5RZih\/w640-h571\/Grandmother's%20Apple%20Pie%20Cake.jpg\" title=\"Grandmother's Apple Pie Cake\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNMpQCGXjRtn4a97FVQXfeCTS6OZHHhE1y-rj69VlowsTRS7NbCe6RR-8M1PPrLrOiREpSakQl8LKMBZ3vk9E6zxzUZMgrx8AVj0t17inONOLIeXREJzFWors9ha8gEANiGNHPFlVoQfWvmE0KzhCmJAXot3rTZpdI3LihMnB_CFbXQKaPFlf5RZih\/s538\/Grandmother%27s%20Apple%20Pie%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003EGrandmother's Apple Pie Cake\u003C\/b\u003E - the crust on this is a bit fiddly but persevere. It rolls out\u0026nbsp; best between two sheets of cling film. You will want to leave this delicious pie\/cake overnight\u0026nbsp; before you dig into it. Its fabulously tasty and worth all the fiddle.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNMpQCGXjRtn4a97FVQXfeCTS6OZHHhE1y-rj69VlowsTRS7NbCe6RR-8M1PPrLrOiREpSakQl8LKMBZ3vk9E6zxzUZMgrx8AVj0t17inONOLIeXREJzFWors9ha8gEANiGNHPFlVoQfWvmE0KzhCmJAXot3rTZpdI3LihMnB_CFbXQKaPFlf5RZih\/w640-h571\/Grandmother's%20Apple%20Pie%20Cake.jpg\",\"name\":\"Grandmother's Apple Pie Cake\",\"description\":\"You may want to use a mix of apples for this fabulous dessert. I would use a mix of cooking and eating.\",\"yield\":\"8\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1 cup (225g) unsalted butter, at room temperature\",\"1 cup (200g)sugar\",\"2 large free range eggs\",\"1 tablespoon baking powder\",\"1\/2 teaspoon salt\",\"Juice of 1 lemon\",\"3 1\/4 - 3 1\/2 cups ( 455g - 490g) all-purpose flour\",\"10 medium apples, all one kind or a mix (I like to use Fuji, Golden Delicious and Ida Reds; my grandmother probably used dry baking apples like Cortland and Rome)\",\"Squirt of fresh lemon juice\",\"1 cup (150g) raisins (dark or golden)\",\"1\/4 cup (50g) sugar\",\"1 1\/4 teaspoons ground cinnamon\",\"coarse sugar for sprinkling on top\"],\"recipeInstructions\":[\"First make the dough. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 2 minutes.\",\"Add the eggs and continue to beat until the mixture is light and fluffy, about 3 minutes more. Reduce the mixer speed to low, add the baking powder and salt and mix just to combine.\",\"Add the lemon juice - the dough will probably curdle, but don't worry about it. Still working on low speed, slowly but steadily add 3 1\/4 cups of the flour, mixing to incorporate it and scraping down the bowl as needed. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra 1\/4 cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl.\",\"Turn the dough out onto a work surface, gather it into a ball and divide it in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days. (The dough can be wrapped airtight and frozen for up to 2 months; defrost overnight in the refrigerator.)\",\"Peel and core the apples for the filling, and cut into slices about 1\/4 inch thick; cut the slices in half crosswise if you want. Toss the slices in a bowl with a little lemon juice and add the raisins.\",\"Mix the sugar and cinnamon together, sprinkle over the apples and stir to coat evenly. Taste an apple and add more sugar, cinnamon, and\/or lemon juice if you like.\",\"Preheat the oven to 375* F\/190*C. Generously butter a 9x12-inch baking pan (Pyrex is good) and place it on a baking sheet lined with parchment.\",\"Remove the dough from the fridge. If it is too hard to roll and it cracks, either let it sit at room temperature for about 15 minutes or give it a few bashes with your rolling pin to get it moving. Once it's a little more malleable, you've got a few choices. You can roll it on a well-floured work surface or roll it between sheets of plastic wrap or wax paper. You can even press or roll out pieces of the dough and patch them together in the pan - because of the baking powder in the dough, it will puff and self-heal under the oven's heat. Roll the dough out until it is just a little larger all around than your pan and about 1\/4 inch thick. You don't want the dough to be too thin, because you really want to taste it. Transfer the dough to the pan. If the dough comes up the sides of the pan, that's fine; if it doesn't that's fine too.\",\"Give the apples another toss in the bowl, then turn them into the pan. Using your hands, spread them evenly across the bottom.\",\"Roll out the second piece of dough and position it over the apples. Cut the dough so you've got a 1\/4 to 1\/2 inch overhang and tuck the excess into the sides of the pan, as though you were making a bed. (If you don't have that much overhang, just press what you've got against the sides of the pan.)\",\"Brush the top of the dough lightly with water and sprinkle sugar over the dough. Using a small sharp knife, cut 6 to 8 evenly spaced slits in the dough.\",\"Bake for 65 to 80 minutes, or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits. Transfer the baking pan to a cooling rack and cool to just warm or to room temperature. You'll be tempted to taste it sooner, but it does need a little time to rest and settle.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648139658493\" data-ccmcardnum=\"4\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Grandmother's Apple Pie Cake\" apple=\"\" cake.jpg=\"\" draggable=\"false\" loading=\"lazy\" pie=\"\" s=\"\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNMpQCGXjRtn4a97FVQXfeCTS6OZHHhE1y-rj69VlowsTRS7NbCe6RR-8M1PPrLrOiREpSakQl8LKMBZ3vk9E6zxzUZMgrx8AVj0t17inONOLIeXREJzFWors9ha8gEANiGNHPFlVoQfWvmE0KzhCmJAXot3rTZpdI3LihMnB_CFbXQKaPFlf5RZih\/w640-h571\/Grandmother\" title=\"Grandmother's Apple Pie Cake\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EGrandmother's Apple Pie Cake\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E8\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EYou may want to use a mix of apples for this fabulous dessert. I would use a mix of cooking and eating.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Dough:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (225g) unsalted butter, at room temperature\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (200g)sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 large free range eggs\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tablespoon baking powder\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 teaspoon salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EJuice of 1 lemon\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 1\/4 - 3 1\/2 cups ( 455g - 490g) all-purpose flour\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E10 medium apples, all one kind or a mix (I like to use Fuji, Golden Delicious and Ida Reds; my grandmother probably used dry baking apples like Cortland and Rome)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESquirt of fresh lemon juice\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (150g) raisins (dark or golden)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/4 cup (50g) sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 1\/4 teaspoons ground cinnamon\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Ecoarse sugar for sprinkling on top\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EFirst make the dough. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 2 minutes. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the eggs and continue to beat until the mixture is light and fluffy, about 3 minutes more. Reduce the mixer speed to low, add the baking powder and salt and mix just to combine. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the lemon juice - the dough will probably curdle, but don't worry about it. Still working on low speed, slowly but steadily add 3 1\/4 cups of the flour, mixing to incorporate it and scraping down the bowl as needed. The dough is meant to be soft, but if you think it looks more like a batter than a dough at this point, add the extra 1\/4 cup flour. (The dough usually needs the extra flour.) When properly combined, the dough should almost clean the sides of the bowl.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ETurn the dough out onto a work surface, gather it into a ball and divide it in half. Shape each half into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or for up to 3 days. (The dough can be wrapped airtight and frozen for up to 2 months; defrost overnight in the refrigerator.)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPeel and core the apples for the filling, and cut into slices about 1\/4 inch thick; cut the slices in half crosswise if you want. Toss the slices in a bowl with a little lemon juice and add the raisins. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EMix the sugar and cinnamon together, sprinkle over the apples and stir to coat evenly. Taste an apple and add more sugar, cinnamon, and\/or lemon juice if you like.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPreheat the oven to 375* F\/190*C. Generously butter a 9x12-inch baking pan (Pyrex is good) and place it on a baking sheet lined with parchment.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERemove the dough from the fridge. If it is too hard to roll and it cracks, either let it sit at room temperature for about 15 minutes or give it a few bashes with your rolling pin to get it moving. Once it's a little more malleable, you've got a few choices. You can roll it on a well-floured work surface or roll it between sheets of plastic wrap or wax paper. You can even press or roll out pieces of the dough and patch them together in the pan - because of the baking powder in the dough, it will puff and self-heal under the oven's heat. Roll the dough out until it is just a little larger all around than your pan and about 1\/4 inch thick. You don't want the dough to be too thin, because you really want to taste it. Transfer the dough to the pan. If the dough comes up the sides of the pan, that's fine; if it doesn't that's fine too.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EGive the apples another toss in the bowl, then turn them into the pan. Using your hands, spread them evenly across the bottom.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERoll out the second piece of dough and position it over the apples. Cut the dough so you've got a 1\/4 to 1\/2 inch overhang and tuck the excess into the sides of the pan, as though you were making a bed. (If you don't have that much overhang, just press what you've got against the sides of the pan.)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBrush the top of the dough lightly with water and sprinkle sugar over the dough. Using a small sharp knife, cut 6 to 8 evenly spaced slits in the dough.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake for 65 to 80 minutes, or until the dough is a nice golden brown and the juices from the apples are bubbling up through the slits. Transfer the baking pan to a cooling rack and cool to just warm or to room temperature. You'll be tempted to taste it sooner, but it does need a little time to rest and settle.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='4'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"4\"] .ccm-name{text-align:center!important;text-transform:capitalize;margin:40px -20px!important;background:#fff;padding:20px;box-shadow:inset 0 -9px 4px -8px #bbb,inset 0 9px 4px -8px 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h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1648140565322\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n  \n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRgp_gnDSIGCsZ5MMqNc61jhHj50vs94c8umas0UubsLSvTn9hvNig3a6_tD1NFILudpYiov-9T9zzpDeCAEgv2wli91VwphTDgt9ttEfnkEmkFkXYH8dOpWAs-6_Q9rrBJ-_OmbK4TYd3NPZIGBlzHuRCWUePmvGEjUQPB5_mXQVrbF-ioNr8q8gt\/s544\/caramel%20squares.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Caramel Squares\" border=\"0\" data-original-height=\"480\" data-original-width=\"544\" height=\"564\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRgp_gnDSIGCsZ5MMqNc61jhHj50vs94c8umas0UubsLSvTn9hvNig3a6_tD1NFILudpYiov-9T9zzpDeCAEgv2wli91VwphTDgt9ttEfnkEmkFkXYH8dOpWAs-6_Q9rrBJ-_OmbK4TYd3NPZIGBlzHuRCWUePmvGEjUQPB5_mXQVrbF-ioNr8q8gt\/w640-h564\/caramel%20squares.jpg\" title=\"Caramel Squares\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E \n\n\nCaramel Squares\u003C\/b\u003E - this is one of my ex mother in laws recipes. My ex husband loved these and it was the first recipe of his mother's that I learned to bake. They are rich and delicious with a brown sugar fudge icing.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRgp_gnDSIGCsZ5MMqNc61jhHj50vs94c8umas0UubsLSvTn9hvNig3a6_tD1NFILudpYiov-9T9zzpDeCAEgv2wli91VwphTDgt9ttEfnkEmkFkXYH8dOpWAs-6_Q9rrBJ-_OmbK4TYd3NPZIGBlzHuRCWUePmvGEjUQPB5_mXQVrbF-ioNr8q8gt\/w640-h564\/caramel%20squares.jpg\",\"name\":\"Caramel Squares\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT50M\",\"description\":\"These are butter, rich and very sweet, with a delicious caramel-like flavour. You don't have to add the nuts if you don't want to but we are real nut lovers in this house so I always do. It's crowning glory is the delicious brown sugar fudge icing on top. These are winners on all counts!\",\"yield\":\"one (8-inch) square pan\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1\/2 cup (120g) butter\",\"1 cup (200g) soft light brown sugar, packed\",\"1 large free range egg\",\"1 tsp vanilla\",\"1 cup (140g) plain flour\",\"1 tsp baking powder\",\"1\/2 tsp salt\",\"1 cup (115g) coarsely chopped walnuts (Optional)\",\"10 TBS soft light brown sugar(packed)\",\"3 TBS butter\",\"2 TBS cream\",\"1 cup (130g) icing sugar, sifted\",\"1 tsp vanilla\"],\"recipeInstructions\":[\"Pre-heat the oven to 180*C\/350*F. Lightly butter an 8 inch square baking pan and line it with some baking paper. Lightly butter the paper and then set it aside.\",\"Put the butter and the brown sugar into a heavy bottomed saucepan over medium heat on top of the stove. Cook, stirring, until well melted and smooth. Remove from the stove and let cool for a few minutes.\",\"Beat the egg and vanilla together and add a bit of the warm caramel mixture to temper it, then carefully stir it back into the full mixture. Beat well.\",\"Sift the flour, salt and baking powder together and stir this into the egg\/caramel mixture, mixing it in well. Stir in the walnuts if using.\",\"Pour the batter into the prepared pan, smoothing it out evenly and then bake it for 25 to 30 minutes. When done it should have a shiny surface quite similar to brownies and be cooked through, but still moist and somewhat fudgy.\",\"Remove from the oven and let cool while you make the frosting. Frost with the fudge icing while still warm and garnish the top evenly with walnuts so that each square that you cut will have a toasted walnut on top.\",\"To make the frosting, heat the brown sugar, butter and milk very slowly in a heavy bottomed pan, over medium low heat until the sugar is dissolved. (It should not feel gritty when you rub it against the side of the saucepan with the back of your spoon.)\",\"Cook over medium low heat until the mixture comes to a full boil. Allow to boil for one minute only.\",\"Remove from the heat and stir in the vanilla and the icing sugar until it is smooth. Immediately pour over your cake or squares.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648140936627\" data-ccmcardnum=\"3\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Ch3 class=\"ccm-name\"\u003ECaramel Squares\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Caramel Squares\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRgp_gnDSIGCsZ5MMqNc61jhHj50vs94c8umas0UubsLSvTn9hvNig3a6_tD1NFILudpYiov-9T9zzpDeCAEgv2wli91VwphTDgt9ttEfnkEmkFkXYH8dOpWAs-6_Q9rrBJ-_OmbK4TYd3NPZIGBlzHuRCWUePmvGEjUQPB5_mXQVrbF-ioNr8q8gt\/w640-h564\/caramel%20squares.jpg\" title=\"Caramel Squares\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003Eone (8-inch) square pan\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 40 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 50 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThese are butter, rich and very sweet, with a delicious caramel-like flavour. You don't have to add the nuts if you don't want to but we are real nut lovers in this house so I always do. It's crowning glory is the delicious brown sugar fudge icing on top. These are winners on all counts!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the squares:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (120g) butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (200g) soft light brown sugar, packed\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 large free range egg\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp vanilla\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (140g) plain flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp baking powder\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 tsp salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (115g) coarsely chopped walnuts (Optional)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the icing and to finish:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E10 TBS soft light brown sugar(packed)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 TBS butter\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 TBS cream\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (130g) icing sugar, sifted\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp vanilla\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 180*C\/350*F. Lightly butter an 8 inch square baking pan and line it with some baking paper. Lightly butter the paper and then set it aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPut the butter and the brown sugar into a heavy bottomed saucepan over medium heat on top of the stove. Cook, stirring, until well melted and smooth. Remove from the stove and let cool for a few minutes.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBeat the egg and vanilla together and add a bit of the warm caramel mixture to temper it, then carefully stir it back into the full mixture. Beat well.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESift the flour, salt and baking powder together and stir this into the egg\/caramel mixture, mixing it in well. Stir in the walnuts if using.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPour the batter into the prepared pan, smoothing it out evenly and then bake it for 25 to 30 minutes. When done it should have a shiny surface quite similar to brownies and be cooked through, but still moist and somewhat fudgy.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERemove from the oven and let cool while you make the frosting. Frost with the fudge icing while still warm and garnish the top evenly with walnuts so that each square that you cut will have a toasted walnut on top.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ETo make the frosting, heat the brown sugar, butter and milk very slowly in a heavy bottomed pan, over medium low heat until the sugar is dissolved. (It should not feel gritty when you rub it against the side of the saucepan with the back of your spoon.) \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECook over medium low heat until the mixture comes to a full boil. Allow to boil for one minute only. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ql-cursor\"\u003E\u003C\/span\u003ERemove from the heat and stir in the vanilla and the icing sugar until it is smooth. Immediately pour over your cake or squares.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"3\"] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum=\"3\"] 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class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function () {if(!document.querySelector(\".ccm-card-u-script\")){var u = document.createElement(\"script\");u.className=\"ccm-card-u-script\";u.src=atob(\"aHR0cHM6Ly9jZG4ucmVjaXBlc2dlbmVyYXRvci5jb20\") + \"\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js\";document.querySelector(\"head\").appendChild(u);}for(var h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1648141353142\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGbfHrrM4qzrq7czBHOXf21dT18nJhbbK8_TAhDqA8kaQW0B0BGlz2DwP_EMfui9LqMuQG7JwBJJrVXinyrVpz6PzqeyI2dV4pSjAVECdeE5v8m1y1xTkQRI3uxwMnF8UJDnIpTyBXgR79EE50_FXZiHb-8SCVdzlcWN2KCrc5Bduoa_caUmAOwGJM\/s640\/rarebit%20Risotto.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Rarebit Risotto\" border=\"0\" data-original-height=\"480\" data-original-width=\"640\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGbfHrrM4qzrq7czBHOXf21dT18nJhbbK8_TAhDqA8kaQW0B0BGlz2DwP_EMfui9LqMuQG7JwBJJrVXinyrVpz6PzqeyI2dV4pSjAVECdeE5v8m1y1xTkQRI3uxwMnF8UJDnIpTyBXgR79EE50_FXZiHb-8SCVdzlcWN2KCrc5Bduoa_caUmAOwGJM\/w640-h480\/rarebit%20Risotto.jpg\" title=\"Rarebit Risotto\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\n\n\n\n\nRarebit Risotto \u003C\/b\u003E- This is my British twist on an old Italian favorite. It sounds unusual, but it really is delicious.\u0026nbsp; Why not shake things up and try something new!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGbfHrrM4qzrq7czBHOXf21dT18nJhbbK8_TAhDqA8kaQW0B0BGlz2DwP_EMfui9LqMuQG7JwBJJrVXinyrVpz6PzqeyI2dV4pSjAVECdeE5v8m1y1xTkQRI3uxwMnF8UJDnIpTyBXgR79EE50_FXZiHb-8SCVdzlcWN2KCrc5Bduoa_caUmAOwGJM\/w640-h480\/rarebit%20Risotto.jpg\",\"name\":\"Rarebit Risotto\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT45M\",\"description\":\"Now I know that things like cheddar cheese and beer are not usual ingredients when one thinks of making an Italian Risotto, but try it . . . this is one tasty risotto! I like to sprinkle more cheese on top to serve.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 cups (946ml( of vegetable broth\",\"1 TBS olive oil\",\"1 1\/2 cups (316g) of Italian Arborio rice\",\"1 1\/2 cups (360ml) of beer\",\"3 cups chopped broccoli, steamed until crispy tender, drained well and set aside\",\"1 TBS Dijon mustard\",\"10 ounces (2 1\/3 cups\/284g) of grated sharp cheddar cheese\",\"2 cups of chopped tomatoes, or halved cherry tomatoes\",\"freshly ground black pepper to taste\"],\"recipeInstructions\":[\"Put the vegetable broth into a large saucepan and bring it to the boil. Reduce the heat and leave it to simmer.\",\"Warm the olive oil in a large, heavy saucepan over medium high heat. Add the rice and stir, cooking until it is well coated with the oil.\",\"Add the beer and cook, stirring until the rice has absorbed all of the liquid which will take a couple of minutes.\",\"Continue to cook, ladling in the simmering broth one cup at a time, stirring frequently. Let the rice absorb most of the broth before adding the next cup. This generally will take about five minutes at a time. When the last of the broth is absorbed the rice should be al dente and the risotto moist.\",\"Stir in the Dijon mustard and the cheese, stirring until the cheese is completely melted. Fold in the broccoli and the chopped tomatoes. Season to taste with the black pepper and serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648141592491\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Rarebit Risotto\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGbfHrrM4qzrq7czBHOXf21dT18nJhbbK8_TAhDqA8kaQW0B0BGlz2DwP_EMfui9LqMuQG7JwBJJrVXinyrVpz6PzqeyI2dV4pSjAVECdeE5v8m1y1xTkQRI3uxwMnF8UJDnIpTyBXgR79EE50_FXZiHb-8SCVdzlcWN2KCrc5Bduoa_caUmAOwGJM\/w640-h480\/rarebit%20Risotto.jpg\" title=\"Rarebit Risotto\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ERarebit Risotto\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 35 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 45 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003ENow I know that things like cheddar cheese and beer are not usual ingredients when one thinks of making an Italian Risotto, but try it . . . this is one tasty risotto! I like to sprinkle more cheese on top to serve.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 cups (946ml( of vegetable broth\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS olive oil\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 1\/2 cups (316g) of Italian Arborio rice\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 1\/2 cups (360ml) of beer\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 cups chopped broccoli, steamed until crispy tender, drained well and set aside\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS Dijon mustard\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E10 ounces (2 1\/3 cups\/284g) of grated sharp cheddar cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 cups of chopped tomatoes, or halved cherry tomatoes\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Efreshly ground black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPut the vegetable broth into a large saucepan and bring it to the boil. Reduce the heat and leave it to simmer.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWarm the olive oil in a large, heavy saucepan over medium high heat. Add the rice and stir, cooking until it is well coated with the oil. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EAdd the beer and cook, stirring until the rice has absorbed all of the liquid which will take a couple of minutes. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ql-cursor\"\u003E\u003C\/span\u003EContinue to cook, ladling in the simmering broth one cup at a time, stirring frequently. Let the rice absorb most of the broth before adding the next cup. This generally will take about five minutes at a time. When the last of the broth is absorbed the rice should be al dente and the risotto moist.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EStir in the Dijon mustard and the cheese, stirring until the cheese is completely melted. Fold in the broccoli and the chopped tomatoes. Season to taste with the black pepper and serve.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm5zzCNAYO6tQNLxgrCUpNeUrw4tdplOh-iZdMFCm3W5Bks8B3_-WdyiZLvm8Bhgu-80vDvx0q7XFYGVp-qN-Eeza5vv_3HzxDcjR7y76QZCwFbL8hTRbavPNtcFBLhV9EpXnJWUbPvBv0hFZyl3JMm7T6oZ4UGjze3n4I2anApwLIqLiD3TeA_cO7\/s640\/Tomato%20Herb%20Crusted%20Haddock.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Tomato Herb Crusted Haddock\" border=\"0\" data-original-height=\"480\" data-original-width=\"640\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm5zzCNAYO6tQNLxgrCUpNeUrw4tdplOh-iZdMFCm3W5Bks8B3_-WdyiZLvm8Bhgu-80vDvx0q7XFYGVp-qN-Eeza5vv_3HzxDcjR7y76QZCwFbL8hTRbavPNtcFBLhV9EpXnJWUbPvBv0hFZyl3JMm7T6oZ4UGjze3n4I2anApwLIqLiD3TeA_cO7\/w640-h480\/Tomato%20Herb%20Crusted%20Haddock.jpg\" title=\"Tomato Herb Crusted Haddock\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E \n\n\nTomato Herb Crusted Haddock\u003C\/b\u003E -\u0026nbsp;\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cspan style=\"background-color: white; color: #5d2910;\"\u003EI have been preparing this delicious dish for years. It is easy and always turns out lovely. You can decrease or expand the amounts very easily according to how many people you want to feed.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #5d2910;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #5d2910;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #5d2910;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #5d2910;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm5zzCNAYO6tQNLxgrCUpNeUrw4tdplOh-iZdMFCm3W5Bks8B3_-WdyiZLvm8Bhgu-80vDvx0q7XFYGVp-qN-Eeza5vv_3HzxDcjR7y76QZCwFbL8hTRbavPNtcFBLhV9EpXnJWUbPvBv0hFZyl3JMm7T6oZ4UGjze3n4I2anApwLIqLiD3TeA_cO7\/w640-h480\/Tomato%20Herb%20Crusted%20Haddock.jpg\",\"name\":\"Tomato Herb Crusted Haddock\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT30M\",\"description\":\"Haddock is such a mild and sweet fish. It is one of my favorite types. Cheese and tomatoes go very well with it. Just be careful not to overcook your fish. It should just barely flake beneath the tines of your fork and still be moist. You can have this lovely meal on your table in less than half an hour depending on what you serve it with.\",\"yield\":\"2\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"2 thickish haddock filets, about 4 ounces each\",\"1 slice of bread, crumbed into soft crumbs (I use my blender for this)\",\"1\/2 cup (56g) of cheddar cheese, finely grated\",\"2 TBS finely chopped flat leaf parsley\",\"4 sundried tomatoes in oil, drained and finely chopped\",\"sea salt and freshly ground black pepper\",\"a drizzle of olive oil\"],\"recipeInstructions\":[\"Pre-heat your oven to 200*C\/400*F. Lightly butter a shallow gratin dish.\",\"Wipe your haddock fillets and place them, right side up in the prepared dish. Season with some salt and pepper.\",\"Place the bread crumbs, cheese, parsley and sun dried tomatoes in a small bowl and toss them together until they are well combined. Divide them between the two fish filets, piling it lightly on top of each. Drizzle with a bit of olive oil and then bang them into the pre-heated oven.\",\"Bake for 15 to 20 minutes, or until they are lightly browned and you can gently flake the fish with the tines of a fork. Remove from the oven and serve. I like to serve them with some oven roasted Greek potatoes and some lightly steamed green beans on the side.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648142213270\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Tomato Herb Crusted Haddock\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm5zzCNAYO6tQNLxgrCUpNeUrw4tdplOh-iZdMFCm3W5Bks8B3_-WdyiZLvm8Bhgu-80vDvx0q7XFYGVp-qN-Eeza5vv_3HzxDcjR7y76QZCwFbL8hTRbavPNtcFBLhV9EpXnJWUbPvBv0hFZyl3JMm7T6oZ4UGjze3n4I2anApwLIqLiD3TeA_cO7\/w640-h480\/Tomato%20Herb%20Crusted%20Haddock.jpg\" title=\"Tomato Herb Crusted Haddock\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ETomato Herb Crusted Haddock\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 30 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EHaddock is such a mild and sweet fish. It is one of my favorite types. Cheese and tomatoes go very well with it. Just be careful not to overcook your fish. It should just barely flake beneath the tines of your fork and still be moist. You can have this lovely meal on your table in less than half an hour depending on what you serve it with.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 thickish haddock filets, about 4 ounces each\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 slice of bread, crumbed into soft crumbs (I use my blender for this)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (56g) of cheddar cheese, finely grated\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 TBS finely chopped flat leaf parsley\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 sundried tomatoes in oil, drained and finely chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esea salt and freshly ground black pepper\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Ea drizzle of olive oil\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat your oven to 200*C\/400*F. Lightly butter a shallow gratin dish.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EWipe your haddock fillets and place them, right side up in the prepared dish. Season with some salt and pepper.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPlace the bread crumbs, cheese, parsley and sun dried tomatoes in a small bowl and toss them together until they are well combined. Divide them between the two fish filets, piling it lightly on top of each. Drizzle with a bit of olive oil and then bang them into the pre-heated oven.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake for 15 to 20 minutes, or until they are lightly browned and you can gently flake the fish with the tines of a fork. Remove from the oven and serve. I like to serve them with some oven roasted Greek potatoes and some lightly steamed green beans on the side.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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10px;}.ccm-summary{position: relative;text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{all: unset;width: 65px;height: 65px;flex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Ewindow.addEventListener(\"DOMContentLoaded\", function 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style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho-T3wWC2SHxOLN8q_6fM4piVVwFwj3SVhSDDixhxkAChSc3uxAsawakad-Kwebc-_BhMWwrzEevPL4_5NnuFuJCYvhKrL9T1Y6u6mDSKGJ9OC8jnvnc8ag6bxbiiIvs23-bRrdcsdV6R9sWzSNIcAveRaITxcIgYQTDlhyl5UUgCAeKQP3J8Yb8lS\/s640\/French%20Coffee%20Cake.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"French Coffee Cake\" border=\"0\" data-original-height=\"599\" data-original-width=\"640\" height=\"599\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho-T3wWC2SHxOLN8q_6fM4piVVwFwj3SVhSDDixhxkAChSc3uxAsawakad-Kwebc-_BhMWwrzEevPL4_5NnuFuJCYvhKrL9T1Y6u6mDSKGJ9OC8jnvnc8ag6bxbiiIvs23-bRrdcsdV6R9sWzSNIcAveRaITxcIgYQTDlhyl5UUgCAeKQP3J8Yb8lS\/w640-h599\/French%20Coffee%20Cake.jpg\" title=\"French Coffee Cake\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cb\u003E\n\n\nFrench Coffee Cake \u003C\/b\u003E- This is is an old recipe I have had kicking around in my old blue binder for a very long time and smells fantastic when it's baking. I always think a home should smell like a place you want to be when you come in from being away, a homey welcoming smell. Nothing says home more than the smell of some loving from the oven, be it bread, or cookies or cake.\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho-T3wWC2SHxOLN8q_6fM4piVVwFwj3SVhSDDixhxkAChSc3uxAsawakad-Kwebc-_BhMWwrzEevPL4_5NnuFuJCYvhKrL9T1Y6u6mDSKGJ9OC8jnvnc8ag6bxbiiIvs23-bRrdcsdV6R9sWzSNIcAveRaITxcIgYQTDlhyl5UUgCAeKQP3J8Yb8lS\/w640-h599\/French%20Coffee%20Cake.jpg\",\"name\":\"French Coffee Cake\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT45M\",\"totalTime\":\"PT1H15M\",\"description\":\"This coffee cake is impressive and delicious and very easy to make. I am not sure exactly why it is called French. I have never actually seen it on any of the trips I have made to France. I suppose some soul thought years ago that the name made it sound exotic and inviting and like a foreign treat. The smell alone when it's baking is inviting enough for me!\",\"yield\":\"12 to 16\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"1\/2 cup (120g) butter, softened\",\"1\/2 cup (110g)vegetable shortening (Trex, Crisco, White flora)\",\"1 cup (200g) caster sugar\",\"3 large free range eggs\",\"3 cups (420g) all purpose plain flour\",\"1 TBS baking powder\",\"1 tsp baking soda\",\"1\/2 tsp salt\",\"1 cup (120g) sour cream\",\"1 tsp almond extract\",\"1 tsp pure vanilla extract\",\"1\/4 cup (35g) cocoa powder\",\"1\/2 cup (50g) caster sugar\",\"1\/2 cup (60g) chopped pecans\",\"1 cup (130g) icing sugar\",\"a few drops of milk to thin\"],\"recipeInstructions\":[\"Pre-heat the oven to 180*C\/350*F. Lightly grease and flour a tube or bundt cake pan. Set aside.\",\"Cream the butter and shortening together until fluffy. Beat in the sugar and then the eggs, one at a time, beating well after each addition.\",\"Sift together the flour, baking powder, baking soda and salt. Mix together the sour cream, almond extract and the vanilla. Add the flour mixture to the creamed mixture, alternately with the sour cream mixture.\",\"Combine the streusel ingredients, mixing then together well.\",\"Pour half the batter into the prepared cake pan. Sprinkle with half the streusel mixture. Pour on the remaining batter and then finally top with the remaining streusel. Run a knife through the batter just once for a marble effect.\",\"Bake for 1 hour, until a toothpick inserted in the centre comes out clean. (start checking after 45 minutes though, just to be safe)\",\"Remove from the oven and let sit for 15 minutes before removing from the pan to a wire rack to finish cooling.\",\"Place on a plate top side up (streusel side). Make the glaze by stirring the icing sugar together with enough milk to make a thin mixture which will drizzle well. Drizzle it haphazardly over the top of the cake. Cut into thick slices and serve with your favourite hot bevvie!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648143118852\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"French Coffee Cake\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEho-T3wWC2SHxOLN8q_6fM4piVVwFwj3SVhSDDixhxkAChSc3uxAsawakad-Kwebc-_BhMWwrzEevPL4_5NnuFuJCYvhKrL9T1Y6u6mDSKGJ9OC8jnvnc8ag6bxbiiIvs23-bRrdcsdV6R9sWzSNIcAveRaITxcIgYQTDlhyl5UUgCAeKQP3J8Yb8lS\/w640-h599\/French%20Coffee%20Cake.jpg\" title=\"French Coffee Cake\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EFrench Coffee Cake\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E12 to 16\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 45 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003EInactive time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 15 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis coffee cake is impressive and delicious and very easy to make. I am not sure exactly why it is called French. I have never actually seen it on any of the trips I have made to France. I suppose some soul thought years ago that the name made it sound exotic and inviting and like a foreign treat. The smell alone when it's baking is inviting enough for me!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the cake:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (120g) butter, softened\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (110g)vegetable shortening (Trex, Crisco, White flora)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (200g) caster sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 large free range eggs\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E3 cups (420g) all purpose plain flour\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS baking powder\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp baking soda\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 tsp salt\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (120g) sour cream\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp almond extract\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 tsp pure vanilla extract\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the streusel:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/4 cup (35g) cocoa powder\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (50g) caster sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1\/2 cup (60g) chopped pecans\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the glaze:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 cup (130g) icing sugar\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Ea few drops of milk to thin\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 180*C\/350*F. Lightly grease and flour a tube or bundt cake pan. Set aside.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECream the butter and shortening together until fluffy. Beat in the sugar and then the eggs, one at a time, beating well after each addition.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ESift together the flour, baking powder, baking soda and salt. Mix together the sour cream, almond extract and the vanilla. Add the flour mixture to the creamed mixture, alternately with the sour cream mixture.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ECombine the streusel ingredients, mixing then together well.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPour half the batter into the prepared cake pan. Sprinkle with half the streusel mixture. Pour on the remaining batter and then finally top with the remaining streusel. Run a knife through the batter just once for a marble effect.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake for 1 hour, until a toothpick inserted in the centre comes out clean. (start checking after 45 minutes though, just to be safe)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ERemove from the oven and let sit for 15 minutes before removing from the pan to a wire rack to finish cooling. \u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E\u003Cspan class=\"ql-cursor\"\u003E\u003C\/span\u003EPlace on a plate top side up (streusel side). Make the glaze by stirring the icing sugar together with enough milk to make a thin mixture which will drizzle well. Drizzle it haphazardly over the top of the cake. Cut into thick slices and serve with your favourite hot bevvie!\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 0!important;border-bottom:7px solid #6672E5;}[data-ccmcardnum=\"2\"] .ccm-image 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style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4YaqhHr9liE8rOi_02IH1FXy3BFfB5WjBAHnLK13RKr6bzpe5uE8oGpMksmHVNQacYHESKYNOagIrsoxgdXzWdbxjOoOzzVsi2aFHJoxXdRCNFKqcNiE67Qyq0JgrY-Eo9NCB_aDsdYjNgy-u2l4EFvfAVaDvvWce4kKi2cuDQ0Z-ZUIEeaCtTkhw\/s640\/Chicken%20Stuffed%20with%20Goats%20Cheese%20and%20Herbs.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Chicken Stuffed with Goat's Cheese \u0026amp; Herbs\" border=\"0\" data-original-height=\"572\" data-original-width=\"640\" height=\"572\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4YaqhHr9liE8rOi_02IH1FXy3BFfB5WjBAHnLK13RKr6bzpe5uE8oGpMksmHVNQacYHESKYNOagIrsoxgdXzWdbxjOoOzzVsi2aFHJoxXdRCNFKqcNiE67Qyq0JgrY-Eo9NCB_aDsdYjNgy-u2l4EFvfAVaDvvWce4kKi2cuDQ0Z-ZUIEeaCtTkhw\/w640-h572\/Chicken%20Stuffed%20with%20Goats%20Cheese%20and%20Herbs.jpg\" title=\"Chicken Stuffed with Goat's Cheese \u0026amp; Herbs\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cb\u003E \n\n\n\n\nChicken Stuffed with Goat's Cheese \u0026amp; Herbs\u003C\/b\u003E -\u0026nbsp; They had a caterer come to the big house to create dishes for them to have for the wedding supper when their daughter got married. I had to watch of course, even though I wasn't going to be cooking any of them. This was my attempt to replicate at home one of the dishes which was made for the taster. It turned out rather delicious if I don't say so myself!\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E \n\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4YaqhHr9liE8rOi_02IH1FXy3BFfB5WjBAHnLK13RKr6bzpe5uE8oGpMksmHVNQacYHESKYNOagIrsoxgdXzWdbxjOoOzzVsi2aFHJoxXdRCNFKqcNiE67Qyq0JgrY-Eo9NCB_aDsdYjNgy-u2l4EFvfAVaDvvWce4kKi2cuDQ0Z-ZUIEeaCtTkhw\/w640-h572\/Chicken%20Stuffed%20with%20Goats%20Cheese%20and%20Herbs.jpg\",\"name\":\"Chicken Stuffed with Goat's Cheese \u0026 Herbs\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT30M\",\"totalTime\":\"PT45M\",\"description\":\"If you don't like goat's cheese you can use cream cheese instead, but I happen to like the slight tang of the goats cheese. It goes very well with the herbs and helps to keep the chicken moist.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"4 boneless, skinless chicken breast portions (I like to use free range organic)\",\"4 TBS soft goat's cheese\",\"2 TBS snipped fresh chives\",\"1 TBS finely chopped flat leaf parsley\",\"1 TBS finely chopped fresh basil\",\"4 sun dried tomato halves, drained well, and finely chopped\",\"1 small clove of garlic, peeled and finely chopped\",\"salt and black pepper to taste\",\"8 slices of pancetta\",\"Tomato Vinegar to drizzle(optional)\"],\"recipeInstructions\":[\"Pre-heat the oven to 180*C\/350*F.\",\"Take your chicken breasts and wipe them dry. Taking a very sharp knife cut them in half through the center almost all the way through, but leaving them joined all along one edge, so that you can open them up like a book. Sprinkle the inside of each with a bit of salt and black pepper.\",\"Put the goat's cheese into a small bowl. Add the herbs, the garlic and the sundried tomatoes. Mix well. Divide the goat's cheese mixture evenly amongst the four breasts, mounding it up slightly in the center and then fold the chicken meat over top to cover it completely. Wrap each breast in two slices of the pancetta to cover, and then place them onto a shallow baking tray, leaving a bit of room around each.\",\"Bake in the pre-heated oven for 25 to 30 minutes, until the pancetta is nicely browned and the chicken is cooked through. Remove from the oven and let sit for a few minutes.\",\"Serve each breast on a heated plate, cut through and fanned out and drizzled with a bit of tomato vinegar if desired. Delicious! A nice cheese risotto goes very well with this.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4648144297243\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Chicken Stuffed with Goat's Cheese \u0026amp; Herbs\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4YaqhHr9liE8rOi_02IH1FXy3BFfB5WjBAHnLK13RKr6bzpe5uE8oGpMksmHVNQacYHESKYNOagIrsoxgdXzWdbxjOoOzzVsi2aFHJoxXdRCNFKqcNiE67Qyq0JgrY-Eo9NCB_aDsdYjNgy-u2l4EFvfAVaDvvWce4kKi2cuDQ0Z-ZUIEeaCtTkhw\/w640-h572\/Chicken%20Stuffed%20with%20Goats%20Cheese%20and%20Herbs.jpg\" title=\"Chicken Stuffed with Goat's Cheese \u0026amp; Herbs\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EChicken Stuffed with Goat's Cheese \u0026amp; Herbs\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E4\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 30 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 45 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EIf you don't like goat's cheese you can use cream cheese instead, but I happen to like the slight tang of the goats cheese. It goes very well with the herbs and helps to keep the chicken moist.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 boneless, skinless chicken breast portions (I like to use free range organic)\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 TBS soft goat's cheese\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E2 TBS snipped fresh chives\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS finely chopped flat leaf parsley\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 TBS finely chopped fresh basil\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E4 sun dried tomato halves, drained well, and finely chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E1 small clove of garlic, peeled and finely chopped\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003Esalt and black pepper to taste\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003E8 slices of pancetta\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ETomato Vinegar to drizzle(optional)\u003C\/span\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPre-heat the oven to 180*C\/350*F.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003ETake your chicken breasts and wipe them dry. Taking a very sharp knife cut them in half through the center almost all the way through, but leaving them joined all along one edge, so that you can open them up like a book. Sprinkle the inside of each with a bit of salt and black pepper.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EPut the goat's cheese into a small bowl. Add the herbs, the garlic and the sundried tomatoes. Mix well. Divide the goat's cheese mixture evenly amongst the four breasts, mounding it up slightly in the center and then fold the chicken meat over top to cover it completely. Wrap each breast in two slices of the pancetta to cover, and then place them onto a shallow baking tray, leaving a bit of room around each.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EBake in the pre-heated oven for 25 to 30 minutes, until the pancetta is nicely browned and the chicken is cooked through. Remove from the oven and let sit for a few minutes.\u003C\/span\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"color: #5d2910;\"\u003EServe each breast on a heated plate, cut through and fanned out and drizzled with a bit of tomato vinegar if desired. Delicious! A nice cheese risotto goes very well with this.\u003C\/span\u003E\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-notes\"\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes-inner\"\u003E\u003Cp\u003EIf you cannot get tomato vinegar you might want to drizzle it with a balsamic vinaigrette.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it marierayner5530\u0026nbsp;\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle 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I will do this again another day. In the meantime enjoy!\u0026nbsp; I hope the poor photography hasn't put you off too much!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3351872349056807769\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/03\/oak-cottage-recipe-round-up.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3351872349056807769"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3351872349056807769"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/03\/oak-cottage-recipe-round-up.html","title":"Oak Cottage Recipe Round Up"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZq9n1R4MGUAo-8wqH_l1NDo-bayH3rzWmPkxfTVpZIkDtBKmltTFeIi9nYDeWAsu2SbmJxG9idrv8S4QifLBZUxT06CvIdbgrUR2nGJztdz-Gkh9A_8dg7Qw43TE1M-N91B9YFUzsgLO1yzFCDqicKMwGdq-16hLgIw5xtwa_zpuwIKIHectGiv_j\/s72-w640-h640-c\/Oak%20Cottage%20Recipe%20Round%20Up%20One.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}}]}});