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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Parties?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Parties"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"6"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3686159671429390984"},"published":{"$t":"2016-12-27T04:00:00.000+00:00"},"updated":{"$t":"2016-12-27T04:00:11.675+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nibbles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"}],"title":{"type":"text","$t":"Crispy Chicken Wings"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pixaaZzh1yY\/WFFbd7u5ETI\/AAAAAAAAc7w\/p_x3Hbj0Yasmur0bd8OGmykNTckiMtEtQCLcB\/s1600\/DSCN0171.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-pixaaZzh1yY\/WFFbd7u5ETI\/AAAAAAAAc7w\/p_x3Hbj0Yasmur0bd8OGmykNTckiMtEtQCLcB\/s400\/DSCN0171.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI confess to being a huge fan of chicken wings. \u0026nbsp; Back home at the local Chinese buffet the chicken wings were always my favourite dish on the menu, and I think everyone else's as well because between them and the sweet and sour chicken balls it was always hard to get any because the dish would empty almost as soon as it was filled!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-JAEwx3IICxM\/WFFbOCpkDuI\/AAAAAAAAc7s\/n0EruMbEYSYZwrTt5i0L0JqCaAhfzyuWgCLcB\/s1600\/DSCN0172.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-JAEwx3IICxM\/WFFbOCpkDuI\/AAAAAAAAc7s\/n0EruMbEYSYZwrTt5i0L0JqCaAhfzyuWgCLcB\/s400\/DSCN0172.JPG\" width=\"383\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere isn't a lot of meat on a chicken wing, but what there is is delicious.\u0026nbsp; I prefer the flatter bits to the drumstick like bits myself, but I will eat both quite happily.\u0026nbsp;\u0026nbsp; They may be mostly skin and bone, but what there is I am totally in love with.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-hkigiNQhjcY\/WFFa_Z4AW_I\/AAAAAAAAc7k\/qlgv5STDdO82LTdOH1erH4_rLTkNZY-nQCLcB\/s1600\/DSCN0173.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/4.bp.blogspot.com\/-hkigiNQhjcY\/WFFa_Z4AW_I\/AAAAAAAAc7k\/qlgv5STDdO82LTdOH1erH4_rLTkNZY-nQCLcB\/s400\/DSCN0173.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is probably one of the healthier ways of making chicken wings, with no frying involved. \u0026nbsp; (That's if chicken wings can every really be healthy, haha)\u0026nbsp; You simply soak the wings in water, shake the water off, roll them in a seasoned flour and bake in a hot oven.\u0026nbsp; Nothing could be easier, or tastier!! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-vFxmWRvwGUU\/WFFbyVvU5QI\/AAAAAAAAc78\/LXz6UlzKy6sVa9UU19wxSPs58oFN8EPvwCLcB\/s1600\/DSCN0174.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"395\" src=\"https:\/\/2.bp.blogspot.com\/-vFxmWRvwGUU\/WFFbyVvU5QI\/AAAAAAAAc78\/LXz6UlzKy6sVa9UU19wxSPs58oFN8EPvwCLcB\/s400\/DSCN0174.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI like to use Old Bay Seasoning in my flour.\u0026nbsp; This is not a seasoning that can be readily had over here in the UK, but I have made up my own mix for it through trial and error.\u0026nbsp; The recipe can be found in my right hand side bar.\u0026nbsp; It's pretty close I think. \u0026nbsp; It makes for some very scrumptious wings at any rate! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BdB7JAQ2PwU\/WFFb6lJmX9I\/AAAAAAAAc8I\/7oJqN70TrkgxWh2aXqJ1NbsKATMNhtstwCLcB\/s1600\/DSCN0175.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"385\" src=\"https:\/\/1.bp.blogspot.com\/-BdB7JAQ2PwU\/WFFb6lJmX9I\/AAAAAAAAc8I\/7oJqN70TrkgxWh2aXqJ1NbsKATMNhtstwCLcB\/s400\/DSCN0175.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI do spritz them with some low fat cooking spray prior to baking which helps them to crisp up very nicely.\u0026nbsp; I could eat a whole plate full of these and nothing else.\u0026nbsp; They make a very popular appetizer or finger food for New Years Eve!\u0026nbsp;\u0026nbsp; This is finger food at its best!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fPN1j3JTZrs\/WFFcAkzUlNI\/AAAAAAAAc8M\/3VWrcF9F4yk-kFexZmLr_tDnBnqaPsNaACLcB\/s1600\/DSCN0176.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"353\" src=\"https:\/\/4.bp.blogspot.com\/-fPN1j3JTZrs\/WFFcAkzUlNI\/AAAAAAAAc8M\/3VWrcF9F4yk-kFexZmLr_tDnBnqaPsNaACLcB\/s400\/DSCN0176.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Crispy Chicken Wings*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 24\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crispy-chicken-wings\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCrispy chicken wings with a lovely spicy flavour.\u0026nbsp; These are finger licking good.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n24 chicken wings, jointed\u003C\/div\u003E\n\u003Cdiv\u003E\n140g plain flour (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 heaped TBS Old Bay Seasoning (see my side bar to make your own)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp salt\u003C\/div\u003E\n1\/2 tsp black pepper\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-bsW9lLRpgK8\/WFFcIX0h64I\/AAAAAAAAc8Q\/ZAPbslKTvyQjsUd1vy0wxa1Y26NkqzSTgCLcB\/s1600\/DSCN0177.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"386\" src=\"https:\/\/4.bp.blogspot.com\/-bsW9lLRpgK8\/WFFcIX0h64I\/AAAAAAAAc8Q\/ZAPbslKTvyQjsUd1vy0wxa1Y26NkqzSTgCLcB\/s400\/DSCN0177.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Spray a large baking sheet with sides, well with non stick cooking spray.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n the dry ingredients together in a bowl.\u0026nbsp;\u0026nbsp; Soak the chicken wings in \ncold water for several minutes.\u0026nbsp; Shake off any excess water and drop \nthem into the flour mixture, Toss to coat with the flour.\u0026nbsp; Lay out on \nthe baking sheet in a single layer.\u0026nbsp; Spray lightly with some non-stick \ncooking spray.\u0026nbsp; Bake in the heated oven for 30 minutes, Remove and flip \nover and bake for an additional 20 minutes until crispy and done.\u0026nbsp; \nDelicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-jcIZYbC5BKs\/WFFcKD9A6KI\/AAAAAAAAc8U\/TeEEa7-V5zAXiT47JoTlsCmCTKu2uQvAgCLcB\/s1600\/DSCN0178.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"377\" src=\"https:\/\/4.bp.blogspot.com\/-jcIZYbC5BKs\/WFFcKD9A6KI\/AAAAAAAAc8U\/TeEEa7-V5zAXiT47JoTlsCmCTKu2uQvAgCLcB\/s400\/DSCN0178.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\nSome people like to serve these with a dip\u0026nbsp; or two.\u0026nbsp; I would suggest setting out two bowls, one of sour cream and the other of sweet chili sauce.\u0026nbsp; Scrumptious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-5LDa_5ElqEY\/WFFcRdK7k7I\/AAAAAAAAc8Y\/Y33GgVLFOdsSesPPlxx39GyNAqv5vuwewCLcB\/s1600\/DSCN0179.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"188\" src=\"https:\/\/2.bp.blogspot.com\/-5LDa_5ElqEY\/WFFcRdK7k7I\/AAAAAAAAc8Y\/Y33GgVLFOdsSesPPlxx39GyNAqv5vuwewCLcB\/s400\/DSCN0179.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt's that cold\/hot thing. \u0026nbsp; Bone\u0026nbsp; Appetit!\u0026nbsp; (spelling mistake done on purpose, every pun intended!) \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3686159671429390984\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/crispy-chicken-wings.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3686159671429390984"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3686159671429390984"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/crispy-chicken-wings.html","title":"Crispy Chicken Wings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-pixaaZzh1yY\/WFFbd7u5ETI\/AAAAAAAAc7w\/p_x3Hbj0Yasmur0bd8OGmykNTckiMtEtQCLcB\/s72-c\/DSCN0171.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5899908576341665384"},"published":{"$t":"2015-06-10T04:00:00.001+01:00"},"updated":{"$t":"2021-12-23T12:38:04.230+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Sausage Rolls"},"content":{"type":"html","$t":"\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9126_zpsahidvkgm.jpg\" title=\"Sausage Rolls\" width=\"638\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESausage rolls are very popular over here in the UK. \u0026nbsp; You will see them for sale in all of the bake shops and cafes and of course at most pot lucks\/parties, etc.\u0026nbsp; there is usually the obligatory tray of sausage rolls to feast on.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;People really like them.\u0026nbsp; Myself, I am not overly fond of shop bought sausage rolls.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThere's usually a too high pastry to sausage meat ration on them, and more often than not they seem to\u0026nbsp; use cheap and nasty sausage meat in them. \u0026nbsp; I can't abide cheap and nasty sausage meat!\u0026nbsp; It's pasty and fatty and just ugh . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"606\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9127_zps7l6zlgum.jpg\" title=\"Sausage Rolls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThat's\u0026nbsp; not a problem when you make your own Sausage Rolls however!\u0026nbsp; You can make sure that there is more meat than pastry, and you can make sure that the meat used is quality!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI first had these at my friend Joy's about ten years ago when Todd and I popped down to South Wales for a weekend visit. \u0026nbsp; Joy had made these for lunch and they were absolutely fabulous!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9128_zps8ifepnxb.jpg\" title=\"Sausage Rolls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nDelicious and meaty with just the right proportions of meat and pasty, they are also very easy to make.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EProbably a lot easier than you think . . .\u0026nbsp; especially if you use ready made puff pastry!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"566\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9124_zpssa8hnjr0.jpg\" title=\"Sausage Rolls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nYou simply mix raw sausage meat (removed from the casings) with some chopped onion, bread crumbs and an egg.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will want to use a nice spicy sausage, or at least I do. Cumberland are my favourite!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThen once you have the meat mixed together, you just shape the mixture into logs, roll it up in the pastry, cut, glaze and bake in the oven.\u0026nbsp; Easy peasy!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9129_zpselg0indd.jpg\" title=\"Sausage Rolls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe egg glaze gives them a really lovely colour. \u0026nbsp; They are great served warm or cold or at room temperature.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey are perfect for parties, or for picnics or even to pop into lunch boxes.\u0026nbsp; They also freeze very well.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9130_zpsufzplemj.jpg\" title=\"Sausage Rolls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI hope you will give them a go!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you want to really make sure you have a lovely flavoured sausage meat, why not make your own?\u0026nbsp; I tell \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/11\/breakfast-sausage-patties-pork.html\" target=\"_blank\"\u003E\u003Cb\u003Eyou how here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It's really simple.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_91261_zpsnbxjg8xt.jpg\" title=\"Sausage Rolls\" width=\"638\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Joy's Sausage Rolls*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes a dozen \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/joy-s-sausage-rolls\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is my friend Joy's recipe for sausage rolls.\u0026nbsp; My husband and I first \nhad them when we visited Joy and her lovely husband Simon about 10 years\n or so ago now.\u0026nbsp;\u0026nbsp; They were delicious and I just had to have the \nrecipe!\u0026nbsp; Simple to make also. Great hot or cold, which makes them \nperfect for picnics and school lunches!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n500g sausage meat,coarse ground (a generous pound)\u003C\/div\u003E\n1 large onion,peeled and finely chopped\u003C\/div\u003E\n1 large free range egg, beaten and divided\u003C\/div\u003E\n90g of fine dry bread crumbs (3\/4 cup)\u003C\/div\u003E\nsalt and pepper to taste\u003C\/div\u003E\n500g of ready made ready roll puff pastry (a generous pound)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Sausage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_9133_zps6rllmwqb.jpg\" title=\"Sausage Rolls\" width=\"634\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Line a large baking tray with baking parchment.\u003C\/div\u003E\nPlace\n the sausage meat in a bowl.\u0026nbsp;\u0026nbsp; Add 1\/2 of the beaten egg, the onions and\n the bread crumbs.\u0026nbsp; Mix well together with your hands to combine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll\n the pastry out\u0026nbsp; just a tiny bit thinner than it comes out of the \npackage.\u0026nbsp;\u0026nbsp; Cut into three equal strips, crosswise.\u0026nbsp; Divide the sausage \nmeat into thirds.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EShape each third into a log the length of the strip \nof pastry, by rolling it between your hands a bit.\u0026nbsp; Place it down the \ncentre of the pastry strip. Brush one long edge of each pastry strip \nwith some of the remaining beaten egg.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERoll the pastry up over the meat\n to cover, allowing it to overlap.\u0026nbsp; Press gently closed, turn over and \nflatten slightly with your hands.\u0026nbsp; Cut each strip into four evenly sized\n pieces.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPlace them evenly spaced on the prepared baking sheet.\u0026nbsp; Brush \nthe tops with the remaining beaten egg and then snip a couple of times \nwith a pair of kitchen scissors to vent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook in the preheated oven for 15 to 20 minutes until golden brown and cooked through.\u0026nbsp; Delicious!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5899908576341665384\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/sausage-rolls.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5899908576341665384"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5899908576341665384"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/sausage-rolls.html","title":"Sausage Rolls"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7651773307624986535"},"published":{"$t":"2014-09-05T04:00:00.000+01:00"},"updated":{"$t":"2014-09-05T04:00:02.487+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sponsered posts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Some delicious Lemon Butterfly Cakes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6999_zps431108e7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_6999_zps431108e7.jpg\" height=\"345\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love September.\u0026nbsp; It always reminds me of when my children were growing up and it was back to school time.\u0026nbsp; I always endeavored to have something delicious to pop into their sac lunches, or waiting for them when they got home from school.\u0026nbsp; I love to bake and my kids loved to eat what I baked. \u0026nbsp; No kiddos in my home anymore . . .\u0026nbsp; but that doesn't stop me from baking. \u0026nbsp; Today I baked these lovely Lemon Butterfly Cakes using a recipe that I picked up on the \u003Ca href=\"http:\/\/www.flora.com\/recipes\/cakes\" target=\"_blank\"\u003E\u003Cb\u003EFlora Baking Pages\u003C\/b\u003E\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7000_zpsc35057a4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7000_zpsc35057a4.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey may look complicated but . . . let me tell you, they are quite simply the easiest cakes going.\u0026nbsp;\u0026nbsp; You just dump all of the cake ingredients into a bowl, beat them up and spoon them into the muffin cups.\u0026nbsp; Twenty minutes in the oven and you have beautiful light little cakes, perfectly baked and waiting for you to decorate them as you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7002_zpsb08fe0cd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7002_zpsb08fe0cd.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe recipe is so simple a child could quite easily manage it with some supervision.\u0026nbsp; You know how much kids love to bake.\u0026nbsp; Can you just imagine their pride after having baked something like this?\u0026nbsp; I know!\u0026nbsp; They would be just thrilled! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7003_zpsd30e4ada.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7003_zpsd30e4ada.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the cakes are baked and cooled, you simply slice a bit off the top of each, cut the sliced off bits in half\u0026nbsp; (wings).\u0026nbsp; Some lemon curd and a mild lemon flavoured buttercream is then applied to the tops of the cakes and the wings are attached!\u0026nbsp; A light dusting with some icing sugar and they are ready to take flight!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7004_zpscd6f8690.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7004_zpscd6f8690.jpg\" height=\"400\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are the perfect after school treat, or they would even be a wonderful addition to a children's party or tea party.\u0026nbsp; I added some lemon meringue pie sprinkles along the centres of my butterflies.\u0026nbsp; (Those are Dr Oetker). \u0026nbsp; They turned out just beautiful.\u0026nbsp; The cakes themselves are so light and fluffy . . .\u0026nbsp; and the decor is just perfectly enchanting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7005_zpsbf990c83.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7005_zpsbf990c83.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found myself quite wishing that my grandchildren lived nearby so that I could share with them.\u0026nbsp; I think they'd really enjoy these.\u0026nbsp; Never mind . . .\u0026nbsp; the big kids in my house will just have to eat them in their stead.\u0026nbsp; I doubt I hear any complaints! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7010_zps831bf59e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7010_zps831bf59e.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Butterfly Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 10 to 12 \u003Cbr \/\u003E\n(depending on size of tin)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-butterfly-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDelicious little butterfly cakes adapted from the \u003Ca href=\"http:\/\/www.flora.com\/recipe\/30786\/lemon-butterfly-cupcakes\" target=\"_blank\"\u003EFlora Baking page.\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n115g of Flora Buttery (1\/2 cup)\u003C\/div\u003E\n115g of caster sugar (1\/2 cup)\u003C\/div\u003E\n2 medium free range eggs\u003C\/div\u003E\n115g self raising flour (3\/4 cup plus 2 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS lemon curd\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the buttercream:\u003C\/div\u003E\n1 TBS lemon curd\u003C\/div\u003E\n55g Flora Buttery (1\/4 cup)\u003C\/div\u003E\n225g of icing sugar sifted (2 cups)\u003C\/div\u003E\na little milk\u003C\/div\u003E\n\u003Cdiv\u003E\nmore lemon curd for spreading\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7012_zpsc73d9282.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_7012_zpsc73d9282.jpg\" height=\"381\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Line a medium muffin tin with paper liners, or butter really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut\n all of the cake ingredients into a bowl.\u0026nbsp; Whisk together until smooth \nwith an electric whisk.\u0026nbsp; Spoon into the muffin cases, dividing it \nequally amongst them.\u0026nbsp; (about 2 dessert spoons in each case will give \nyou 10 cakes)\u003Cbr \/\u003E\n\u003C\/div\u003E\nBake in the heated oven for 20 minutes, or until \ngolden brown and the tops spring back when lightly touched.\u0026nbsp;\u0026nbsp; Remove and\n cool on a wire rack.\u003Cbr \/\u003E\n\u003C\/div\u003E\nMake the butter cream icing by \ncombining all of the ingredients together with an electric whisk until \nlight and fluffy, only adding a tiny bit of milk as needed.\u003Cbr \/\u003E\n\u003C\/div\u003E\nCut\n a slice off the top of each cake and cut the slices in half to make two\n wings.\u0026nbsp; Spread some lemon curd on top of each. Top with a dollop of \nlemon butter cream.\u0026nbsp; Press two wings into the top of each.\u003Cbr \/\u003E\n\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\nDust with \nsome icing sugar and serve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhy not do some baking for or with your family today?\u0026nbsp; Check out this and many more delicious baking recipes on the \u003Ca href=\"http:\/\/www.flora.com\/baking\" target=\"_blank\"\u003E\u003Cb\u003EFlora Baking Pages\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has been a sponsored post\u0026nbsp; in conjunction with \u003Ca href=\"http:\/\/www.flora.com\/products\" target=\"_blank\"\u003E\u003Cb\u003EFlora\u003C\/b\u003E\u003C\/a\u003E."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7651773307624986535\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/some-delicious-lemon-butterfly-cakes.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7651773307624986535"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7651773307624986535"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/some-delicious-lemon-butterfly-cakes.html","title":"Some delicious Lemon Butterfly Cakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3081217242282359427"},"published":{"$t":"2014-05-26T04:00:00.000+01:00"},"updated":{"$t":"2017-08-17T10:19:51.942+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Almond Cake with a Rosewater \u0026 Lemon Syrup"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Ynuw4m3r6WU\/WZVee9Cq3KI\/AAAAAAABKrI\/_WuPq89OiE8kQDl9m1Fg-uJX4p54La2XQCLcBGAs\/s1600\/fcf8a5c1f0c2d0afed8f217fbd7e1065.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"482\" data-original-width=\"564\" height=\"546\" src=\"https:\/\/4.bp.blogspot.com\/-Ynuw4m3r6WU\/WZVee9Cq3KI\/AAAAAAABKrI\/_WuPq89OiE8kQDl9m1Fg-uJX4p54La2XQCLcBGAs\/s640\/fcf8a5c1f0c2d0afed8f217fbd7e1065.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI was recently sent a few flavour extracts from the Nielsen-Massey Vanillas company to use in my baking. \u0026nbsp; I am no stranger to the Nielsen Massey line. \u0026nbsp;I have a drawer containing quite a few different ones, and of course their line of Vanilla products have been a favourite of mine for a number of years now. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir most famous product is their Vanilla extract. \u0026nbsp;Started in 1907 in the United States, this family-owned business has gone from strength to strength. Want to know the secret of their super high quality? They use a cold-extraction process, slowly and gently extracting every bit of flavour from the beans, without harming them using heat. \u0026nbsp; \u0026nbsp;They also have quite a variety of other pure extracts, including coffee, almond, chocolate, lemon, orange, peppermint, orange blossom and rose water. \u0026nbsp; \u0026nbsp;I was sent a bottle each of the orange blossom, vanilla and rose water. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLike I said, I use the Vanilla all the time so there is nothing really new about that, but this was my first time using Rose Water or Orange Blossom Water. \u0026nbsp;If you are a fan of turkish delight you would already be familiar with the flavour of Rose Water as that is the predominant flavour in that lovely sweet treat. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet and fragrant Rose Water is an elegant steam distillate of rose petals. Its delicate floral notes are perfect in Middle Eastern, Indian and Greek cuisine and offer a wonderful accent to delicate French pastry glazes and creams. In addition to pairing well with vanilla, cream, white and dark chocolate and mild cheeses such as Brie or cream cheese, this water blends nicely with fruits like strawberry, raspberry, lychee and mango. Rose Water can also elevate sweetened hot water or milk and is a delightful way to flavour sugars and cookies.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-R6OnZRKcIzs\/WZVexGLbiWI\/AAAAAAABKrg\/AgSAVo5TKPwTkMrhL07E2n5l_AYVb51GgCLcBGAs\/s1600\/5d6aec4e35cd51acd9f2475368ca2d37.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"506\" data-original-width=\"564\" height=\"574\" src=\"https:\/\/4.bp.blogspot.com\/-R6OnZRKcIzs\/WZVexGLbiWI\/AAAAAAABKrg\/AgSAVo5TKPwTkMrhL07E2n5l_AYVb51GgCLcBGAs\/s640\/5d6aec4e35cd51acd9f2475368ca2d37.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI did a search on line and came up with a recipe by Sophie Grigson for a delicate sounding Almond Cake with a Rosewater and Lemon Syrup. \u0026nbsp; It almost sounded Greek with its flavours and of course the texture of the cake very much reminded me of a special Greek Cake that one of my friends back home always made. \u0026nbsp;I fell in love with it the first time she made it, and I fell in love with this cake as well. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's incredibly moist . . . and rich. \u0026nbsp; You start it in a cold oven, which means that the outside surfaces bake first, leaving the centre with an almost damp and incredibly squidgy texture, all of which is greatly enhanced by the Rosewater and Lemon Syrup which you spoon over it as it is cooling . . . \u0026nbsp;a bit at a time so that it soaks into the cake, adding to it's wonderful depth of flavour and richness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe syrup had an almost perfumed quality, not at all unpleasant in the least. \u0026nbsp; The lemon and rosewater went together beautifully. \u0026nbsp;I simply dusted the top of the cake with a bit of icing sugar to serve. \u0026nbsp; I thought a nice dollop of \u0026nbsp;crème fraiche or Greek yogurt would go perfectly with this, and . . . quite simply, it did.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/--iOIkTBfRCQ\/WZVfQGzQVSI\/AAAAAAABKrs\/VjpepRH7X0AiteZcD3hlz3qsSOQsCkJawCLcBGAs\/s1600\/cake.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"544\" data-original-width=\"564\" height=\"616\" src=\"https:\/\/4.bp.blogspot.com\/--iOIkTBfRCQ\/WZVfQGzQVSI\/AAAAAAABKrs\/VjpepRH7X0AiteZcD3hlz3qsSOQsCkJawCLcBGAs\/s640\/cake.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Almond Cake with a Rosewater \u0026amp; Lemon Syrup*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 8\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/almond-cake-with-a-rosewater-and-lemon-syrup\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA deliciously moist and different cake. \u0026nbsp;Very easy to make. \u0026nbsp;The cake is started in a cold oven, so no need to preheat.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFor the cake:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E45g slightly stale bread crumbs (3\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E200g caster sugar (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E100g ground almonds (1 cup plus 3 TBS)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 1\/2 tsp baking powder\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E200ml sunflower oil (13 1\/2 TBS)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 large free range eggs\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ethe finely grated zest of one unwaxed lemon\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFor the syrup:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E100ml water (3 1\/2 fluid ounces)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ethe juice of one lemon\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E85g caster sugar (7 TBS)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 1\/2 TBS rose water \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EButter an 8 inch round cake tin and line the base with paper. \u0026nbsp;Set aside. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EMix together the bread crumbs, sugar, almonds and baking powder. \u0026nbsp; Beat together the oil and eggs and add them to the dry mixture, beating them in well. \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EStir in the lemon zest and pour the mixture into the prepared cake tin. \u0026nbsp;Put the cake tin in a cold oven. \u0026nbsp;Set the oven temperature to 190*C\/375*F\/ gas mark 5. \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EBake for 40 to 50 minutes, until the cake is a nice brown colour and a toothpick inserted in the centre comes out clean. \u0026nbsp;Allow to cool in the tin for 5 minutes before\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eremoving to a plate.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EMake the syrup while the cake is cooling. \u0026nbsp; Put all of the ingredients into a saucepan. \u0026nbsp;Bring to the boil, stirring to dissolve the sugar. \u0026nbsp;Allow to simmer for 3 minutes. \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPierce the surface of the warm cake all over with a skewer. \u0026nbsp;Spoon the syrup over top. \u0026nbsp; Allow the cake to cool completely, spooning the excess syrup over top again\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003Efrom time to time until it is completely absorbed.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServe the cake cut into wedges along with some plain Greek yogurt, creme fraiche, mascarpone cheese or clotted cream. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u0026nbsp;\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EWe really, really enjoyed this cake and we were very fond of the flavour from the rose water in the syrup. \u0026nbsp;I think it would be very nice in cupcake frostings for tea parties, or in delicate\u0026nbsp;Madeleine\u0026nbsp;cakes or friands.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EWatch this space! \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EMany thanks to the folks at Nielsen-Massey and Joanne \u0026nbsp;for sending these to me. \u0026nbsp; In a few days I'll show you what I have done with the Orange Blossom Water!\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3081217242282359427\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/almond-cake-with-rosewater-lemon-syrup.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3081217242282359427"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3081217242282359427"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/almond-cake-with-rosewater-lemon-syrup.html","title":"Almond Cake with a Rosewater \u0026 Lemon Syrup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-Ynuw4m3r6WU\/WZVee9Cq3KI\/AAAAAAABKrI\/_WuPq89OiE8kQDl9m1Fg-uJX4p54La2XQCLcBGAs\/s72-c\/fcf8a5c1f0c2d0afed8f217fbd7e1065.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1322011201559425574"},"published":{"$t":"2012-12-19T04:00:00.000+00:00"},"updated":{"$t":"2012-12-19T04:00:03.493+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dips and spreads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"}],"title":{"type":"text","$t":"Smoked Salmon Spread."},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg height=\"307\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/craft%20photos\/SAM_3531.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E( a picture of our decorated lounge 2012)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you're looking for a fabulous appetizer or spread for your party buffets and dinners this holiday season, look no further.\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003EThis one is the best!\u0026nbsp; It's easy, impressive and quick to make . . . and it always goes down a real treat with anyone who tries it.\u0026nbsp; They always want the recipe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3454.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI often made this as an appetizer for the many dinner parties I catered when I worked at the Manor.\u0026nbsp; It was a real favourite with my bosses and their guests.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3455.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt combines simple ingredients together to create a fabulous rich spread that goes very well on breadsticks, crackers, toasted baguettes . . . and I confess . . . spread onto celery sticks.\u0026nbsp; (A fab way to munch on the leftovers. )\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3457.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou don't need to use best quality smoked salmon . . . I usually use the smoked salmon scraps you can buy in the shops.\u0026nbsp; You are going to chop it coarsely anyways, and the scraps are already chopped for you.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"328\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3458.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe leftovers are also fabulous spread onto slices of sour dough bread that you toast to a golden brown under the grill.\u0026nbsp; A squirt of lemon and a few grinds of pepper and you have a fabulous lunch . . . all the creamy pink deliciousness melting into the toasty crevices of the crunchy toast is quite, quite irresistible.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3460.jpg\" width=\"381\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Smoked Salmon Spread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2 cups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/smoked-salmon-spread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the perfect Christmas treat.\u0026nbsp; Serve it with breadsticks, crackers or slices of toasted baguette.\u0026nbsp; Deliciously different!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n12 ounces cream cheese, room temperature (340g)\u003Cbr \/\u003E\n1\/3 cup dairy sour cream (40g)\u003Cbr \/\u003E\n6 dashes of Tabasco sauce\u003Cbr \/\u003E\n1 TBS fresh lemon juice\u003Cbr \/\u003E\n3 spring onions, white and green parts, thinly sliced\u003Cbr \/\u003E\n3 TBS capers, rinsed and drained\u003Cbr \/\u003E\n8 ounces smoked salmon, coarsely chopped\u003Cbr \/\u003E\n3 TBS chopped fresh dill, or 1 TBS dried dill tops\u003Cbr \/\u003E\nfresh ground black pepper to taste\u003Cbr \/\u003E\nfresh dill to garnish\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut\n the cream cheese, sour cream, Tabasco sauce and lemon juice in a food \nprocessor.\u0026nbsp; Blitz to combine.\u0026nbsp; Add the spring onions, capers, salmon, \nchopped dill and pepper.\u0026nbsp; Pulse to blend.\u0026nbsp; Scrape into a serving bowl.\u0026nbsp; \nGarnish with the dill and serve chilled or at room temperature.\u0026nbsp; \nFabulous!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1322011201559425574\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/smoked-salmon-spread.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1322011201559425574"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1322011201559425574"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/smoked-salmon-spread.html","title":"Smoked Salmon Spread."}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2478378853190725455"},"published":{"$t":"2011-01-17T04:00:00.001+00:00"},"updated":{"$t":"2011-01-17T04:00:01.442+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Pampered Chef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Parties"}],"title":{"type":"text","$t":"Pampered Chef and a Party for You!"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 357px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Default%202\/pamperedcheflogo2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWay back in December I was thrilled to receive a gift from Pampered Chef.  My friend \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen\"\u003EJulie  is a Pampered Chef Consultant\u003C\/a\u003E and she very generously gifted me with the Pampered Chef \u003Ca style=\"font-weight: bold; color: rgb(51, 204, 0);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=products-detail\u0026amp;categoryId=129\u0026amp;itemId=2832\u0026amp;productId=18814\"\u003ETrifle Bowl \u003C\/a\u003Eto try out, just in time for Christmas!!\u003Cbr \/\u003E\u003Cbr \/\u003EThis was something that I had long wanted to have, and I was over the moon to be given it!  I was not disappointed either. It arrived very quickly and in perfect condition, thanks to the expert packing and delivery service. It far exceeded my expectations in every way.  It is just gorgeous! \u003Cspan class=\"rkr\"\u003EThe clear glass shows off your creations elegantly.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Default%202\/Trifle-Bowl-PC.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is the part that \u003Cspan style=\"font-style: italic;\"\u003Ereally\u003C\/span\u003E surprised me.  It is two parts!  I hadn't expected that.  Every other trifle bowl I have seen has been all in one piece, hard to store and difficult to fit in the refrigerator.  The Pampered Chef \u003Ca style=\"font-weight: bold; color: rgb(0, 153, 0);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=products-detail\u0026amp;categoryId=129\u0026amp;itemId=2832\u0026amp;productId=18814\"\u003Etrifle bowl \u003C\/a\u003Ehas a unique, removable stem that helps you easily and  conveniently transport, refrigerate and store the bowl. This also gives  you the option to use \u003Cspan style=\"font-style: italic;\"\u003Ejust\u003C\/span\u003E the bowl,  if you're so inclined. Bonus!  So , it's  like getting \u003Cspan style=\"font-style: italic;\"\u003Etwo\u003C\/span\u003E items for one. It also has a lid which is an added  convenience, especially when you have made your dessert ahead of time and you want to store it until you are ready to serve it.  Double Bonus!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 340px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18216.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EQuite unlike most trifle bowls, the bowl itself has a flat bottom, which lends itself to a beautifully even presentation.  The layers will not sink in the middle and the clear glass sides allow you to present your dessert in the most beautiful way.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 310px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18223.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI can see, too, that it will be most useful in salad season.  I do a wonderful layered salad and the clear, tall sides of this nice piece of equipment will showcase this tasty dish beautifully!  I can't wait!  I can see where it will also be very useful for layered dips such as my Mexican Dip or my Greek Dip.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Default%202\/tb_showcase_15.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBut then again, it's not only good for food.  I can see where it would be so easy to create a beautiful table centrepiece with it.  With it's removable stem set in the centre of the bowl and a pillar candle set on top of that, and surrounded with flowers, or seashells, pebbles, Christmas balls . . . you name it, there are endless possibilities to be able to use this unique and beautifully crafted piece of kitchen kit!  Thanks so much Julie and Pampered Chef for having given me this fantastic opportunity, but then . . . it gets even better!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 293px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Default%202\/44794841-177x150-0-0.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have always wanted to host a Pampered Chef Party myself, but for one reason or another just haven't been able to do so.  I have often purchased their products though, and I have to say that I love them.  They are real quality.  I don't know what I would do without my \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=products-detail\u0026amp;categoryId=123\u0026amp;productId=27295\u0026amp;itemId=2236\"\u003EMeasure All measuring cup \u003C\/a\u003E(It measures in both American and British measurements) and I just adore my \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=products-detail\u0026amp;categoryId=122\u0026amp;itemId=1606\u0026amp;productId=7976\"\u003EDeluxe Mini Muffin Pan \u003C\/a\u003Ewhich bakes 24 mini muffins at once!  (especially now that I have a larger stove to cook them in!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhen  I worked at the manor, I didn't really get to know many people in the village where I lived, and I was always so busy working, that I didn't have a lot of free time to do things like hosting parties anyways . . .\u003Cbr \/\u003E\u003Cbr \/\u003ESince I moved back here, I also don't know a lot of people, but I have really been wanting to have a party!  It's a great way to meet my neighbours, and to get to know people a bit better,  plus have some fun as well. Who doesn't like good food, cooking demonstrations and great kitchen kit???    So here is what is going to happen.\u003Cbr \/\u003E\u003Cbr \/\u003EI am hosting my VERY FIRST Pampered Chef Party, here at my home, on \u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003ETuesday the 25th of January!  \u003C\/span\u003EIt's all so \u003Cspan style=\"font-style: italic;\"\u003Every \u003C\/span\u003Eexciting!  I have invited everyone I know to come, but that's not the best part.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EYou\u003C\/span\u003E\u003C\/span\u003E will also have the opportunity to come to my party, via the net.  (Unfortunately at this time it is only possible if you live in the UK.)  For a limited time, you will be able to visit my online Party page and place orders  there that will go towards my online party.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat you have to do:\u003Cbr \/\u003E\u003Cbr \/\u003EFirst hop on over to Julie's page . . . \u003Ca style=\"color: rgb(204, 0, 0); font-weight: bold;\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen\"\u003EHERE.\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003EOnce you are on Julie's Page click on the Shop Online link.  Once there, it  will tell you that there are two ways to shop, first if you've been invited to a show . . .  (This is the one you want)\u003Cbr \/\u003EThis is where you have to put my name in the host area:\u003Cbr \/\u003EMarie in the first bit, Rayner in the second bit . . . then click . . .\u003Cbr \/\u003Eit will then list my show as a hyper link . . .  click on it and shop away.\u003Cbr \/\u003E\u003Cbr \/\u003ENow I want to add a little twist to the show.  Because all of you online shoppers won't have the fun of getting to meet me and Julie in person, and because you won't be able to taste\u003Cspan style=\"font-style: italic;\"\u003E any \u003C\/span\u003Eof the delicious food that will be served on the night, or see the demonstrations . . . nor will you be able to win anything from the raffle etc.,  I,  personally, am going to put the name of anyone who places an online order into a hat and pick a winner from them all, who will then receive \u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003Efrom myself\u003C\/span\u003E . . .  a five card selection of my own personally designed and handmade \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theartfulheart.blogspot.com\/search\/label\/Cards\"\u003EGreeting Cards\u003C\/a\u003E (Your choice), a\u003Ca style=\"font-weight: bold; color: rgb(153, 0, 0);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=products-detail\u0026amp;categoryId=7\u0026amp;productId=31006\u0026amp;itemId=1929\"\u003E Pampered Chef Season's Best Cookbook \u003C\/a\u003Eand a \u003Ca style=\"font-weight: bold; color: rgb(0, 153, 0);\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=products-detail\u0026amp;categoryId=123\u0026amp;productId=27295\u0026amp;itemId=2236\"\u003EMini Measure  All Cup\u003C\/a\u003E.  It's a win\/win\/win situation!\u003Cbr \/\u003E\u003Cbr \/\u003EJulie is also also offering a £25 voucher to spend in the new brochure for anyone who joins \u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003Eher \u003C\/span\u003Eteam or recommends a friend or family member who join \u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003Eher\u003C\/span\u003E.  The voucher will be issued once they or their friend has qualified as a  Pampered Chef consultant. (completes their 4th show!) All they need to  do is contact her through her \u003Ca style=\"color: rgb(102, 0, 204); font-weight: bold;\" target=\"_blank\" href=\"http:\/\/www.pamperedchef.biz\/tulipskitchen?page=your-career-landing\"\u003EPampered Chef page!\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI wish that all of you could actually come to my home and attend the show in person, but I know that's just not possible, so this is the next best thing.  If any of you do live in the Chester Area, and would like to attend, e-mail me on mariealicejoan at aol dot com and I'll give you all the details and directions of how to get there."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2478378853190725455\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/pampered-chef-and-party-for-you.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2478378853190725455"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2478378853190725455"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/pampered-chef-and-party-for-you.html","title":"Pampered Chef and a Party for You!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}}]}});