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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 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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\/-\/Product+endorsements?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Product%20endorsements"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Product+endorsements\/-\/Product+endorsements?alt=json-in-script\u0026start-index=31\u0026max-results=30"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"53"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4070280776099829000"},"published":{"$t":"2016-03-29T09:33:00.001+01:00"},"updated":{"$t":"2016-04-06T14:19:03.787+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Wildo"}],"title":{"type":"text","$t":"Wildo, Functional and Attractive"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6018_zpsltmg5hac.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6018_zpsltmg5hac.jpg\" height=\"400\" width=\"335\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess I am a great fan of Swedish Design. \u0026nbsp; I love everything about it.\u0026nbsp; I love the colours, the simplicity, the fact that everything they do is meant to not only look good, but have great function.\u0026nbsp; That's why I was really excited to have been asked to tell you about these new \u003Ca href=\"http:\/\/www.newheights.co.uk\/\"\u003E\u003Cb\u003EWildo\u003C\/b\u003E\u003C\/a\u003E Camp-A-Box's!\u0026nbsp; I have to say . . .\u0026nbsp; I am very impressed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6019_zpslwun1yi5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6019_zpslwun1yi5.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Wildo Camp-A-Box Original is a compact mess kit, developed to meet all of your camping needs, and yet not weigh an ounce more than needed.\u0026nbsp; Made of a durable and light weight composition, it is completely functional and of perfect design.\u0026nbsp; (In my opinion.)\u0026nbsp; It also comes in three versions, the Complete, the Light and the Basic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was sent the Complete.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6020_zpsnkermsfo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6020_zpsnkermsfo.jpg\" height=\"305\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIncluded in the Complete (from left to right, top to bottom back to left)\u0026nbsp; A large Fold-a-cup, a Fold-A-Cup, Deep Camper Plate\/bowl, Spork, Shaker and Cutting Board.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6021_zpskotwqndv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6021_zpskotwqndv.jpg\" height=\"400\" width=\"340\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Wildo Shaker has not one, not two, but THREE different closable compartments where you can keep up to three different, separated spices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6022_zpswzxamzuw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6022_zpswzxamzuw.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe cutting board is small, durable and completely functional.\u0026nbsp; You can also use it as a strainer, say if you have put some instant noodles in your bowl and then want to drain off the water. (just an example)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6024_zpssbyubcht.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6024_zpssbyubcht.jpg\" height=\"400\" width=\"307\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love, LOVE the Spork.\u0026nbsp; It is three utensils in one . . .\u0026nbsp; a working spoon, a fork \u003Ci\u003Eand \u003C\/i\u003Ea serrated edged knife.\u0026nbsp; A hybrid utensil where you get all of your cutlery in one and still hav a good grip.\u0026nbsp; Sip your souop, hook your food and with just a 90* turn you can cut with your knife.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\" photo DSCN6032_zpsau9ylqwl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6032_zpsau9ylqwl.jpg\" height=\"301\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe two Fold-A-Cups fold down for storage, but easily pull out to make some pretty decent sized cups, with very handy handles\/holders on the sides.\u0026nbsp; Fold-A-Cups are made to go wherever you want to go and pop open from their folded position to form a fully functional cup or bowl.\u0026nbsp; The fold also ensures that it won't drip after being emptied.\u0026nbsp; And one fits perfectly inside the other for storage.\u0026nbsp; There is a large and a normal sized one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd it all fits together in a small compact, lightweight unit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 23537c4a0329642443bd47668c55073a_zpsq1emtz1b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/23537c4a0329642443bd47668c55073a_zpsq1emtz1b.jpg\" height=\"318\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightweight, durable, functional, attractive coming in a variety of colours.\u0026nbsp; To meet all your camping needs and made from carefully selected and BPA-free matirials.\u0026nbsp; Made to be trusted. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo wildo_05_zpsnqgx1ltk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/wildo_05_zpsnqgx1ltk.jpg\" height=\"225\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the perfect size to use in our\u003Ca href=\"http:\/\/lds.about.com\/od\/preparednessfoodstorage\/a\/72hour_kit.htm\"\u003E 72-Hour Emergency Kits\u003C\/a\u003E.\u0026nbsp; In all honesty we were both so impressed with this that we want to purchase another one so that we can each have one, and we may even get a couple of bowls for Mitzie, because when push comes to shove and we have to flee, we are not going to be leaving her behind, that's for sure!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that of all the things we have been sent, we LOVE LOVE LOVE this.\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg class=\"irc_mut\" height=\"200\" id=\"irc_mi\" src=\"https:\/\/3.bp.blogspot.com\/-b6la8YZuc-s\/URx6-rowaVI\/AAAAAAAAKXo\/uwAITq3PaxM\/s400\/two_thumbs_up.jpg\" style=\"margin-top: 79px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis product gets the Two Thumb's up English Kitchen Seal of approval!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor more information do check out\u0026nbsp;\u003Ca href=\"http:\/\/www.newheights.co.uk\/\"\u003E\u003Cb\u003E their website\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.facebook.com\/pages\/Wildo\/188623617841115\"\u003E\u003Cb\u003EFacebook\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWildo Sweden AB\u003Cbr \/\u003E\nIndustrigatan 24\u003Cbr \/\u003E\n504 63 Boras, Sweden\u003Cbr \/\u003E\nTel:\u0026nbsp; +46 (0) 33 299700\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Wildo for sending me this lovely mess kit to try out! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENote \u003C\/b\u003E- Although I was sent a Wildo Camp-A-Box for review free of charge, any and all opinions are my own.\u0026nbsp; I was not required to write a positive review."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4070280776099829000\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/wildo-functional-and-attractive.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4070280776099829000"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4070280776099829000"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/wildo-functional-and-attractive.html","title":"Wildo, Functional and Attractive"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-b6la8YZuc-s\/URx6-rowaVI\/AAAAAAAAKXo\/uwAITq3PaxM\/s72-c\/two_thumbs_up.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1501195121775258330"},"published":{"$t":"2016-01-20T13:08:00.002+00:00"},"updated":{"$t":"2016-01-20T13:09:08.114+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":" Newby Teas,  Valentine's Day: Love Boxed Up"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4857_zpscs0tt1if.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4857_zpscs0tt1if.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNewby Teas presents two luxury options for adding romance and a touch of health to your Valentine’s Day this year, both available in Harrods and online at \u003Ca href=\"https:\/\/www.newbyteas.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003ENewby’s e-boutique\u003C\/b\u003E\u003C\/a\u003E for busy lovers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg class=\"irc_mi\" src=\"http:\/\/www.newbyteas.co.uk\/media\/catalog\/product\/cache\/1\/image\/650x\/040ec09b1e35df139433887a97daa66f\/n\/e\/newbyteas_sp_selection_heart_1920x1920.jpg\" height=\"393\" style=\"margin-top: 0px;\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe \u003Ca href=\"http:\/\/www.newbyteas.co.uk\/from-the-heart-silken-pyramids\" target=\"_blank\"\u003E\u003Cb\u003EFrom the Heart \u003C\/b\u003E\u003C\/a\u003Eselection is an assortment of four fine teas, making a beautiful gift for loved ones.\u0026nbsp;From the Heart is a Valentine collection of four teas perfect for any romantic mood:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1.\u0026nbsp; Reminisce on summer love with the bright, intricate tisane\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2.\u0026nbsp; Strawberry \u0026amp; Mango.\n    Dreaming of a lover’s adventure trip to an African safari?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3.\u0026nbsp; The Rooibos Orange is native to the heart of South Africa’s mountainous Cederberg region. The rooibos combines with citrus orange to sublime effect.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4.\u0026nbsp; To feel like royalty, indulge in the Jasmine Princess green tea for a smooth, delicate green tea imbued with pure jasmine blossom.\n    Finally, the taste of spring lingers in the Hunan Green sachets of renowned green tea from China’s Hunan Province, the spiralled spring leaves create a subtle fragrance and sweet, gentle aftertaste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGwenaelle Hustwit, general manager, marketing at Newby Teas said:\n\u003Ci\u003E“There’s nothing like a gift of indulgent luxury and opulence. The English are fond of saying tea is love in a cup.  Make it the best tea available in the Western world and what could feel more romantic?”\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4860_zpsokyvwoui.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4860_zpsokyvwoui.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was sent a taster pack with a silk pyramid tea bag in each flavour for me to try.\u0026nbsp; I have to say I loved the Strawberry and Mango most of all.\u0026nbsp; The smell alone was heavenly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4859_zpsqx06wxas.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4859_zpsqx06wxas.jpg\" height=\"328\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was also sent a sample of their Majestic Himalaya\u0026nbsp; Black Tea from Nepal.\u0026nbsp;\u0026nbsp; Mountain grown Majestic Himalaya is a smooth and silken Black tea from Nepal. The Majestic Himalaya is accented with muscatel scent and its taste is as memorable as its provenance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFounder of Newby Teas, Nirmal Sethia, said:\n\u003Ci\u003E“One of the things that our teas are most known for is their aroma, due to our unique packaging process.  I believe that scent and romance are inextricably linked. That is why I devised the unique Majestic Himalaya tea.”\u0026nbsp;\u0026nbsp;\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" src=\"http:\/\/mediaserver.dwpub.com\/mediabank\/29280\/Newby%20Teas\/Picture2.png\" height=\"238\" width=\"244\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPassionately magenta pink, the Majestic Himalaya quilted tea caddy contains mountain-grown smooth and silken black tea from Nepal.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" src=\"http:\/\/mediaserver.dwpub.com\/mediabank\/29280\/Newby%20Teas\/Picture1.png\" height=\"365\" width=\"244\" \/\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EThe Newby Teas of Love\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMajestic Himalaya 50g (loose black tea) - £30.00\u003Cbr \/\u003E\nFrom The Heart Silken Pyramids Gift Box– four teas, 20 sachets - £20.00\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBoth are available at Harrods and online at \u003Cb\u003E\u003Ca href=\"http:\/\/www.newbyteas.co.uk\/\"\u003Ewww.newbyteas.co.uk\u003C\/a\u003E\u003C\/b\u003E."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1501195121775258330\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/newby-teas-valentines-day-love-boxed-up.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1501195121775258330"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1501195121775258330"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/newby-teas-valentines-day-love-boxed-up.html","title":" Newby Teas,  Valentine's Day: Love Boxed Up"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1951593201866569888"},"published":{"$t":"2015-12-19T16:01:00.001+00:00"},"updated":{"$t":"2015-12-19T16:01:52.215+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Savory Holiday Nibbles and Sweeties for the Kiddos"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 6456820421_109173349c_b_zps68c9fec6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Christmas%20pictures\/6456820421_109173349c_b_zps68c9fec6.jpg\" height=\"400\" width=\"310\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've recently been sent some tasty savory nibbles which would be fabuous to serve with drinks at any Open House Parties or Get-togethers you might be throwing over the upcoming Holiday period.\u0026nbsp; I am running out of time and with my recent illness I have decided to tell you all about them at once.\u0026nbsp; I hope you will all forgive me!\u0026nbsp; I just want to tell you about them before you finish up all of your holiday food shopping!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4621_zpsr1aoltjs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4621_zpsr1aoltjs.jpg\" height=\"328\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDell'Ugo Focaccia Italiana in two flavours . . .\u0026nbsp; Cherry Tomatoes \u0026amp; Basil Pesto, and Goat's Cheese \u0026amp; Red Onion.\u0026nbsp; These light and airy breads are like nothing currently on the market, definitely NOT dense, stodgy or greasy, they even have the traditional baker’s thumb impression on the top!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are lovely warmed and then cut into little squares, just the perfect size for nibbles with drinks or on finger food tables or appetizer trays.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Dell'Ugo is the longest established fresh pasta brand in the UK, creating delicious and innovative pastas since 1929.\n\nThese amazing \u003Ca href=\"http:\/\/www.dellugo.co.uk\/#!focaccia-italiana\/c1ogg\" target=\"_blank\"\u003E\u003Cb\u003EFocaccia Italiana\u003C\/b\u003E\u003C\/a\u003E come in three flavours Goats’ Cheese \u0026amp; Red Onion, Mixed Olive \u0026amp; Tomato and Cherry Tomatoes \u0026amp; Basil Pesto.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDell'Ugo products are available in Waitrose, Wholefoods, Costco, and online at Ocado.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4620_zpsgfwugouv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4620_zpsgfwugouv.jpg\" height=\"208\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWonderful Pistachios from California are perfectly seasoned for a delicious flavour with a satisfying crunch. Sun-ripened and 100% naturally opened, Wonderful only offer the largest available nuts that are equally roasted, without added oil.\u0026nbsp; This is due to their unique rotary roasting technique.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWonderful Pistachios not only taste delicious, they are also a great all-natural, healthy snack alternative to fully enjoy while relaxing with friends and family or just by yourself. And above all, they are great fun to crack open!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo wonderful_hero_zpsfgike3mb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/wonderful_hero_zpsfgike3mb.jpg\" height=\"305\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/wonderfulpistachios.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EWonderful Pistachios\u003C\/b\u003E\u003C\/a\u003E are available in four tasty flavours:\u0026nbsp; Roasted Unsalted, Roasted Salted, Salt and Pepper, and Sweet Chili.\u0026nbsp; I am awfully fond of the Salt and Pepper ones myself and I have to say our Mitzie is just fond of Pistachios full stop!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo 61sro73dkuL._SX385__zpsiv6rleqf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/61sro73dkuL._SX385__zpsiv6rleqf.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/wonderfulalmonds.co.uk\/uk\/\" target=\"_blank\"\u003E\u003Cb\u003EWonderful Amonds\u003C\/b\u003E\u003C\/a\u003E are a delicious bite sized snack\u003Cb\u003E.\u0026nbsp; \u003C\/b\u003EHarvested exclusively in their California Orchards they also come in several flavours.\u0026nbsp; Roasted and Salted, Blanched and Roasted Natural.\u0026nbsp;\u0026nbsp; I was sent the Roasted and Salted, which make the perfect drinks nibble.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese products are available at grocery shops throughout the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4619_zpswvvg6y7y.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4619_zpswvvg6y7y.jpg\" height=\"400\" width=\"279\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\nIndulge in some Christmas magic with this new sweet and spicy Limited Edition Gingerbread popcorn from \u003Ca href=\"http:\/\/www.butterkist.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EButterkist.\u003C\/b\u003E\u003C\/a\u003E Perfectly popped with a deliciously warming flavour they're the perfect way to share the festive spirit.\u0026nbsp; I really like this, and at 103 calories per delicious 25g serving, it's not a bad snack.\u0026nbsp; High in fibre and whole grain.\u0026nbsp; Deliciously gingery this would make the perfect snack for all your holiday movie viewing.\u0026nbsp; (Let me say, that it can pack a bit of a wallop as some of the pieces are quite, \u003Ci\u003Equite\u003C\/i\u003E gingery.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4617_zpsud5egpvc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4617_zpsud5egpvc.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Why not treat the children to a\u003Ca href=\"http:\/\/www.tangerineuk.net\/\" target=\"_blank\"\u003E\u003Cb\u003E Candyland\u003C\/b\u003E\u003C\/a\u003E Sweet Champions Tin over the holidays?\u0026nbsp; This 500g tin contains an assortment of some thirteen different children's favourite sweeties, and I sare say a few adults love them as well. There is a little something here for everyone and every sweet taste.\u0026nbsp; Available all over the country at a variety of retailers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4618_zpso5exmbkx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/DSCN4618_zpso5exmbkx.jpg\" height=\"326\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile you are at it why not pick up some stocking stuffers.\u0026nbsp; Candyland\u0026nbsp; Fruit Salad Chews and Wham Originals in 108g and 105g packets, perfectly sized for stuffing into stockings.\u0026nbsp; I have seen them in all the shops selling for about £1 each.\u0026nbsp;\u0026nbsp; Made with natural flavours and colourings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1951593201866569888\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/savory-holiday-nibbles-and-sweeties-for.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1951593201866569888"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1951593201866569888"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/savory-holiday-nibbles-and-sweeties-for.html","title":"Savory Holiday Nibbles and Sweeties for the Kiddos"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2503734719856976085"},"published":{"$t":"2015-12-14T16:06:00.002+00:00"},"updated":{"$t":"2015-12-14T16:06:25.916+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Great Tea ...More than a bag or a few leaves and hot water"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Bellevue-Tea-Newest-Line-Up_zpspgrtavf7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/Bellevue-Tea-Newest-Line-Up_zpspgrtavf7.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent some tea to review from the people at Bellevue Tea.\u0026nbsp; I had specified that I only drink herbal blends, however I was sent both Green and black Breakfast Teas, so I have been unable to try them myself, but I am able to tell you about them.\u0026nbsp; (As a Latter Day Saint, we don't drink regular tea or coffee, but only herbal blends.\u0026nbsp; It's a tenant of the Word of Wisdom which is a health law we live by.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBellevue Tea is an independent, expert tea company based in London, bringing thirty years' expertise and exerience at the heart of the tea trade to deliver first class products and service.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBellevue Tea know virtually everything there is to know about the tea business, from plantations around the world, via producers, brokers and tasters to the current trends and tastes of tea drinkers here in the UK.\u0026nbsp; They know how to source the very best teas and infusions an their carefully packatged tea bags and carefully sourced leaf teas will add value to any retain environment, caterer or cafe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" src=\"http:\/\/www.bellevue-tea.co.uk\/media\/ibanners\/santa_tea_1.JPG\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe world of tea is full of infinite and exciting variety, and tea is so much a part of everyday life for a lot of people that it would be quite easy to take it for granted.\u0026nbsp; The process of getting tea from bush to cup involves many different people and their skills.\u0026nbsp; Belevue value the work done by everyone who helps bring the teas to the end user. Through their long association with the tea trade they aim to source the finest teas from estates where the workers and the environment are looked after and respected.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBellevue Teas are available in a range of packs and sizes and all their catering leaf teas are blended here in the UK with great care to ensure that they deliver both quality and flavour.\u0026nbsp;\u0026nbsp;\u0026nbsp; The people who work at Bellevue live and breathe tea, every single day of their lives.\u0026nbsp; They are a family business with everyone involved and they simply love their product, which is central to the service they provide.\u0026nbsp;\u0026nbsp; They are committed to helping their customers and guests to enjoy the very best tea for the very best drinking experience.\u0026nbsp;\u0026nbsp; For more information do check out the \u003Ca href=\"http:\/\/www.bellevue-tea.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EBellevue Website\u003C\/b\u003E\u003C\/a\u003E to find out more about the wide variety of teas and infusions available.\u0026nbsp; (I would have loved to try the Very Berry or Sweet Orange Rooibos teas, they sound amazing and are caffiene free.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Green tea_zpstcotfxx6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/Green%20tea_zpstcotfxx6.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOur organic green tea is made using the freshest of leaves hand-picked on the Greenfield estate among the Uva highlands of Sri Lanka.\n\nRefreshingly smooth \u0026amp; bright.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo organic_breakfast_artwork_zpskp6b8uld.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground008\/organic_breakfast_artwork_zpskp6b8uld.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis premium organic breakfast tea is hand-picked on the Greenfield estate in Sri Lanka, where the perfect tea growing climate gives the leaves their bright, distinctive flavour. A refreshing, healthy pick-you-up throughout the day – enjoy this tea on its own, with milk or with a twist of lemon. \n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2503734719856976085\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/great-tea-more-than-bag-or-few-leaves.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2503734719856976085"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2503734719856976085"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/great-tea-more-than-bag-or-few-leaves.html","title":"Great Tea ...More than a bag or a few leaves and hot water"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-733645475548909981"},"published":{"$t":"2015-12-01T04:00:00.000+00:00"},"updated":{"$t":"2015-12-08T13:12:17.062+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Braised Red Cabbage"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 6456820421_109173349c_b_zps68c9fec6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Christmas%20pictures\/6456820421_109173349c_b_zps68c9fec6.jpg\" height=\"400\" width=\"310\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow that the calendar has rolled over into December, I don't feel guilty at all about sharing Christmas recipes with you!\u0026nbsp; It's full steam ahead now for the holidays, and with that in mind I wanted to share with you today a tasty recipe from the people at Schwartz which is perfect for holiday meal celebrations!\u0026nbsp; Braised Red Cabbage is a delicious side dish that goes wonderfully with your holiday roasts, be it turkey, beef, pork, gammon, bacon . . .\u0026nbsp; whatever!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_5498_zpsdd2aedcb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5498_zpsdd2aedcb.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe love cabbage in this house and we especially love red cabbage, especially when it is nicely spiced and flavoured!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5495_zpsf4febdfe.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5495_zpsf4febdfe.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served it today with hot and fluffy mashed potatoes, carrots and bangers with gravy and it went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5491_zpse515fca8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5491_zpse515fca8.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFlavoured with juniper, bay leaves, onion, sultanas, apple and black pepper.\u0026nbsp;\u0026nbsp; I always like to add some cinnamon , freshly grated nutmeg and cloves for an additional bit of spice and stir in a spoonful of red currant jelly right at the end . . . just for an additional glaze and sweetness which gives a real sweet and sour flavour with the cider vinegar.\u0026nbsp; In any case this is a flavour winning combination!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5492_zpsb9b8edb3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5492_zpsb9b8edb3.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Braised Red Cabbage*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis is a beautiful side dish for the holidays.\u0026nbsp; It goes well with all sorts of roasted meats.\u0026nbsp; From the people at Schwartz!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS oil\u003C\/div\u003E\n1 medium onion, sliced\u003C\/div\u003E\n1 TBS soft brown sugar\u003C\/div\u003E\n1 large cooking apple, peeled and sliced\u003C\/div\u003E\n1\/2 red cabbage, finely sliced\u003C\/div\u003E\n1 TBS cider vinegar\u003C\/div\u003E\n6 Schwartz Juniper Berries, lightly crushed\u003C\/div\u003E\n2 Schwartz Bay Leaves\u003C\/div\u003E\n25g (1 oz) Su\u003Cb\u003El\u003C\/b\u003Etanas\u003C\/div\u003E\nSchwartz Ground Black Pepper to season\u003C\/div\u003E\nSalt to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the instructions for cooking this dish, do check out the recipe here,\u0026nbsp; \u003Ca href=\"http:\/\/www.schwartz.co.uk\/recipes\/vegetables\/braised-red-cabbage\" target=\"_blank\"\u003E\u003Cb\u003EBraised Red Cabbage\u003C\/b\u003E\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that I have a real fondness for the Schwartz products.\u0026nbsp; The Schwartz brand was established in 1889 by William Schwartz, the son of a German immigrant, in Halifax, Nova Scotia, Canada. As a native Nova Scotian and the descendant of German immigrants myself, Schwartz brand products have always played an important part of my holiday preparations! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo be sure to check out\u003Ca href=\"http:\/\/www.schwartz.co.uk\/recipes\" target=\"_blank\"\u003E\u003Cb\u003E their recipe pages\u003C\/b\u003E\u003C\/a\u003E for other tasty recipes which can help to take you through the holidays and beyond!\u0026nbsp; There is quite an extensive selection for everything from tasty appetizers to\u0026nbsp; soups, main courses, side dishes and desserts.\u0026nbsp; You are sure to find something to tempt your tastebuds!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote -\u0026nbsp; This has been a Promotional Feature done for for Schwartz. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/733645475548909981\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/braised-red-cabbage.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/733645475548909981"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/733645475548909981"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/braised-red-cabbage.html","title":"Braised Red Cabbage"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1315823557159716246"},"published":{"$t":"2015-11-23T04:00:00.000+00:00"},"updated":{"$t":"2015-11-23T04:00:02.140+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small indulgences"}],"title":{"type":"text","$t":"Avocado On Sour Dough Toast with Chilli Scrambled Eggs"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4154_zpscdrpwnvq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4154_zpscdrpwnvq.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;The people at Rachel's sent me over some fresh new Autumn\/Winter recipes for me to try.\u0026nbsp; Boy do they ever look delicious.\u0026nbsp; With my diabetes I have to be a bit careful what I eat at the moment, so the first one I tried was the Avocado on Sour Dough Toast with Chilli Scrambled Egg \u0026amp; Bacon.\u0026nbsp; (I used sausage instead of bacon.)\u0026nbsp; There is also a recipe for A Salted Caramel Malt Cake and Lemon, Coconut and White Truffles.\u0026nbsp; Sooooo delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4155_zpsbfpuctvf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4155_zpsbfpuctvf.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe eggs made a perfect apres-church meal.\u0026nbsp; Quick and simple . . .\u0026nbsp; crisp slices of sour dough toast, lightly buttered . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4156_zps0uvckke9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4156_zps0uvckke9.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with grilled bacon\/sausage . . .\u0026nbsp; and sliced ripe avocado . . . so creamy.\u0026nbsp; I love LOVE Avocado!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4157_zpsj9yxrtmr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4157_zpsj9yxrtmr.jpg\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with softly scrambled egg . . . slightly enriched with the addition of some tangy low fat Rachel's Greek Style Yogurt . . .\u0026nbsp; with just a hint of red chilli for some bite. I only added half a red chilli because I don't like things too spicy, but if you do . . .\u0026nbsp; fill your boots and add the whole thing!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4158_zpsmt92yl5d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4158_zpsmt92yl5d.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot only was this quick and easy to make, but it was also very delicious and just the perfect size for just us two!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4160_zps4nqthyjc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4160_zps4nqthyjc.jpg\" height=\"372\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Avocado on Sour Dough Toast with Chilli Scrambled Eggs*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/avocado-on-sour-dough-toast-with-chilli-scrambled-eggs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA delicious simple supper or breakfast from the people at Rachel's!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n184g streaky bacon (6 1\/2 ounces)\u003C\/div\u003E\n(I used sausages, one fat one each, grilled)\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n100g Rachel’s Greek Style Low Fat Yogurt (1\/3 cup)\u003Cbr \/\u003E\nSalt \u0026amp; pepper\u003Cbr \/\u003E\n1 red chilli, chopped (de-seed if you wish the dish to\u003Cbr \/\u003E\nbe less hot)\u003Cbr \/\u003E\n10g salted butter (2 tsp)\u003Cbr \/\u003E\n1 large ripe avocado, peeled and sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Begin by cooking the bacon under the grill or in the oven – cook to your liking.\u0026nbsp; (I grilled sausages)\u003Cbr \/\u003E\n2. Crack the eggs into a measuring jug and add the yogurt.\u003Cbr \/\u003E\n3. Add a pinch of salt and pepper, then use a fork to beat them together. Add the chopped chilli.\u003Cbr \/\u003E\n4. Put a medium sized saucepan over a low heat and add the butter.\u003Cbr \/\u003E\n5. Leave it to melt slowly, then when it starts to bubble, carefully pour in the eggs.\u003Cbr \/\u003E\n6. Stir slowly with a wooden spoon, or a spatula if you've got one, so you can get right to the edges of the\u003Cb\u003E \u003C\/b\u003Epan.\u003Cbr \/\u003E\n7. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.\u003Cbr \/\u003E\n8. Layer the scrambled egg with avocado slices and cooked bacon on toasted slices of sough dough bread, serving immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNutritional Info\u003Cbr \/\u003E\nPer serving (100g)\u003Cbr \/\u003E\nKcal 155\u003Cbr \/\u003E\nProtein (g) 10.2\u003Cbr \/\u003E\nCarbs (g) 3.75\u003Cbr \/\u003E\nSugar (g) 2.65\u003Cbr \/\u003E\nFat (g) 10.8\u003Cbr \/\u003E\nSat Fat (g) 4.0\u003Cbr \/\u003E\nFibre (g) 3.2\u003Cbr \/\u003E\nSalt (g) 4.3\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you would like to see what their looked like with the bacon, here it is!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Autumn 2015 Scrambled eggs_2 1_zpsql1vyhtc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Newmans%20Very%20Lazy\/Autumn%202015%20Scrambled%20eggs_2%201_zpsql1vyhtc.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis cake looks and sounds absolutely gorgeous!\u0026nbsp; If you need to ask how many calories, you shouldn't be eating it.\u0026nbsp; It's the holidays however, so just enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Carmel-Cake_After-v4_zpsnqpkoqik.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Newmans%20Very%20Lazy\/Carmel-Cake_After-v4_zpsnqpkoqik.jpg\" height=\"299\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Salted Caramel Malt Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8 to 10\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/salted-caramel-malt-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA delicious and attractive cake for the holidays from the people at Rachel's.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003ECake Ingredients:\u003C\/b\u003E\u003Cbr \/\u003E\n260g butter, softened (1 cup plus 2 tsp)\u003Cbr \/\u003E\n260g, golden caster sugar (generous 1 1\/3 cups)\u003Cbr \/\u003E\n3 large eggs\u003Cbr \/\u003E\n260g self raising flour (1 3\/4 cup)\u003Cbr \/\u003E\n2tsp baking powder\u003Cbr \/\u003E\n60g malted powder (1\/4 cup)\u003Cbr \/\u003E\n60g Rachel’s Greek Style natural yogurt (1\/4 cup)\u003Cbr \/\u003E\n\u003Cb\u003ECaramel Butter cream:\u003C\/b\u003E\u003Cbr \/\u003E\n250g butter, softened (1 cup)\u003Cbr \/\u003E\n200g icing sugar (generous1 1\/2 cups)\u003Cbr \/\u003E\n60g Rachel’s Greek Style natural yogurt (1\/4 cup)\u003Cbr \/\u003E\n90g Carnation caramel (1\/3 cup dulce de leche)\u003Cbr \/\u003E\nA good pinch of sea salt flakes\u003Cbr \/\u003E\n\u003Cb\u003ETopping:\u003C\/b\u003E\u003Cbr \/\u003E\n397g Carnation caramel (14 ounces Dulce de leche)\u003Cbr \/\u003E\n200ml double cream (1 3\/4 cup)\u003Cbr \/\u003E\nPeanut Brittle:\u003Cbr \/\u003E\n100g caster sugar (1\/2 cup)\u003Cbr \/\u003E\n100g peanuts, salted (2\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\n1.Pre-heat the oven to 180°C\/350°F\/Gas Mark 4.\u003Cbr \/\u003E\n2.Line\n the bottom of four 6” cake pans (15cm diameter x 2cm height) \u0026amp; \ngrease -we used Wilton Easy Layer Cake Pans. Alternatively, use two 6” \npans (15cm x 4 cm height) and cut each cake in half.\u003Cbr \/\u003E\n3.Cream together the butter and sugar until light and fluffy.\u003Cbr \/\u003E\n4.Beat in the eggs one at a time, mixing well after each addition.\u003Cbr \/\u003E\n5.Sift the flour with the baking powder and malt powder, and add to the batter. Add in the yogurt and beat well.\u003Cbr \/\u003E\n6.Divide the batter equally between the two cake tins and spread evenly.\u003Cbr \/\u003E\n7.Place\n the two cake tins on each shelf of the oven for an even bake. Bake for \n10 minutes until a skewer inserted into the middle of the cake comes out\n clean. Remove the cake tins from the oven and allow to cool completely \non a cooling rack.\u003Cbr \/\u003E\n8.To make the butter cream, place the butter in a \nmixing bowl and beat with an electric mixer until soft and smooth, then \nadd the icing sugar and continue to beat. Add the yogurt on a slow speed\n and when mixed in thoroughly then add the caramel sauce and salt. On \ntop mixing speed, whip the butter cream until light and airy.\u003Cbr \/\u003E\n9.To \nassemble the cake, divide the butter cream equally between each of the 4\n layers and using a pallet knife, spread evenly to the edges of the \ncake. Once the layers are formed and put together, use the remaining \nbutter cream to cover the outside of the cakes including the top and \nsides. Ensure that the butter cream is smooth, and place the cake in the\n fridge to set and firm the layers.\u003Cbr \/\u003E\n10. Next, beat together the caramel and double cream until smooth. Remove the cake from the fridge and\u003Cbr \/\u003E\ncarefully, using a large spoon, flood the top of the cake with the caramel sauce, teasing the sauce\u003Cbr \/\u003E\ndown the sides of the cake with the back of the spoon.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPeanut brittle:\u003C\/b\u003E\u003Cbr \/\u003E\n11. Using a heavy based non stick saucepan, place the caster sugar over a low heat and leave until it melts and bubbles.\u003Cbr \/\u003E\n12.Shake\n the pan a little as it starts to melt, and wait until the sugar starts \nto clump together, then goes a slightly silver colour, then it will \nbegin to turn caramel in colour. Make sure to monitor is closely, it \nneeds to be a deep dark mahogany colour.\u003Cbr \/\u003E\n13.Add the peanuts to the \nmelted caramel, then pour the mixture onto a baking tray lined with \ngreaseproof paper. Leave alone and out of reach to cool.\u003Cbr \/\u003E\n14.Once cooled, it will have set as hard as rock. Break into shards with your hands and decorate your cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinally those delicious looking Lemon, Coconut and White Chocolate Truffles.\u0026nbsp; Can you imagine how happy someone would be if you gave them a box of these for Christmas?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Autumn 2015 Truffels_2 1_zpsd72jvtwx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Newmans%20Very%20Lazy\/Autumn%202015%20Truffels_2%201_zpsd72jvtwx.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon, Coconut and White Chocolate Truffles*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 24 - 30\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-coconut-and-white-chocolate-truffles\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThese tasty bites will keep for up to a week in the refrigerator in a tightly covered container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\n230g white chocolate (8 ounces)\u003Cbr \/\u003E\n190ml double cream (13 TBS)\u003Cbr \/\u003E\n180g Rachel’s Greek Style Lemon Yogurt (scant 3\/4 cup)\u003Cbr \/\u003E\n30g unsalted butter (2 TBS)\u003Cbr \/\u003E\n200g desiccated coconut and 1tbsp for the truffle mixture (2 2\/3 cups)\u003Cbr \/\u003E\n10g freeze dried raspberries (about 2 TBS)\u003Cbr \/\u003E\n2 drops of lemon oil or flavouring\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo Autumn 2015 Truffels_5 1_zpsgozukd8w.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Newmans%20Very%20Lazy\/Autumn%202015%20Truffels_5%201_zpsgozukd8w.jpg\" height=\"299\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\n1.Melt\n the chocolate in an ovenproof bowl over a pan of simmering water on a \nlow heat. When melted, remove from the heat and leave it to cool \nslightly.\u003Cbr \/\u003E\n2.Quickly add the cream, yogurt and melted butter, and beat with a spatula or wooden spoon until smooth.\u003Cbr \/\u003E\n3.Stir\n in 1 tablespoon of desiccated coconut, the dried raspberry pieces, add a\n couple of drops of lemon oil for extra flavour and mix well.\u003Cbr \/\u003E\n4.Cover the bowl with clingfilm and place in the fridge to set and chill overnight.\u003Cbr \/\u003E\n5.When\n ready to roll your truffles remove the bowl from the fridge. Take a \nheaped teaspoon of the mixture and roll into a ball between your palms.\u003Cbr \/\u003E\n6.Roll each truffle in the desiccated coconut and place in a petit four case, then place on a tray or plate and chill again.\u003C\/div\u003E\n7. Serve at Room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 578975_10151521515664816_1517190921_n-600x398_zps8wuhe0pu.jpg\" border=\"0\" height=\"265\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Newmans%20Very%20Lazy\/578975_10151521515664816_1517190921_n-600x398_zps8wuhe0pu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRachel's Organic Yogurt is available in a \u003Ca href=\"http:\/\/www.rachelsorganic.co.uk\/range\/big-pots\" target=\"_blank\"\u003E\u003Cb\u003Ewide variety of flavours\u003C\/b\u003E\u003C\/a\u003E\n as well as Seasonal inspirations.\u0026nbsp; they can be purchased at ASDA, \nBooths, The Co-operative, Morrisons, Sainsbury's, Ocado and Waitrose. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo learn more and check out their other delicious recipes you can check out their \u003Ca href=\"http:\/\/www.rachelsorganic.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003Etasty website\u003C\/b\u003E\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/twitter.com\/rachelsorganic\" target=\"_blank\"\u003E\u003Cb\u003ETwitter\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on\u003Ca href=\"https:\/\/www.facebook.com\/rachelsorganic\" target=\"_blank\"\u003E\u003Cb\u003E Facebook\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFollow them on \u003Ca href=\"https:\/\/www.pinterest.com\/rachelsorganic\/\" target=\"_blank\"\u003E\u003Cb\u003EPinterest\u003C\/b\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1315823557159716246\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/avocado-on-sour-dough-toast-with-chilli.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1315823557159716246"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1315823557159716246"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/avocado-on-sour-dough-toast-with-chilli.html","title":"Avocado On Sour Dough Toast with Chilli Scrambled Eggs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6638360078467408015"},"published":{"$t":"2015-11-16T11:02:00.000+00:00"},"updated":{"$t":"2015-11-16T11:02:05.236+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Celebrating the Holidays with J2O Drinks"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent some samples of the new Limited \u003Cspan lang=\"EN-US\"\u003EJ\u003C\/span\u003E\u003Cspan lang=\"EN-US\" style=\"font-size: 8.0pt; line-height: 115%;\"\u003E2\u003C\/span\u003E\u003Cspan lang=\"EN-US\"\u003EO\u003C\/span\u003E Midnight Editions juice drinks!\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo midnight-forest-product-main-bottle_zpsurijakve.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/midnight-forest-product-main-bottle_zpsurijakve.png\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Midnight Forest - \u003Cspan lang=\"EN-US\"\u003Ean enchanting blend of real orange and cherry fruit \njuices with a hint of chocolate flavour to excite the senses. The \ninviting flavours and unique bottle design will transport you to an \nethereal world of fantasy, providing a\n sense of release from the boundaries of normality.\u0026nbsp; J\u003C\/span\u003E\u003Cspan lang=\"EN-US\" style=\"font-size: 8.0pt; line-height: 115%;\"\u003E2\u003C\/span\u003E\u003Cspan lang=\"EN-US\"\u003EO Midnight Forest is available at all major supermarkets.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo midnight-amber-product-main-bottle_zpsebyehv4e.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/midnight-amber-product-main-bottle_zpsebyehv4e.png\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMidnight Amber - a fabulous blend of orange, lemon and mandarin flavours. I\u003Cspan lang=\"EN-US\"\u003Eignite your senses with a magical burst of orange\n and lemon fruit juices blended with winter spice flavour. Delve into your subconscious this party season, and find J\u003C\/span\u003E\u003Cspan lang=\"EN-US\" style=\"font-size: 8.0pt; line-height: 115%;\"\u003E2\u003C\/span\u003E\u003Cspan lang=\"EN-US\"\u003EO Midnight Amber available exclusively in Marstons,\n\u003C\/span\u003EGreene King and Fullers pubs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are fabulous soft drinks for grown ups, and would make a fab addition to your holiday festivities when out and about with your friends and family over the holidays or when celebrating in the comforts of your own home.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \n\n\u003Ciframe allowfullscreen=\"\" frameborder=\"0\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/UYXOFihsfiw\" width=\"360\"\u003E\u003C\/iframe\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6638360078467408015\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/celebrating-holidays-with-j2o-drinks.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6638360078467408015"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6638360078467408015"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/celebrating-holidays-with-j2o-drinks.html","title":"Celebrating the Holidays with J2O Drinks"}],"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:\/\/img.youtube.com\/vi\/UYXOFihsfiw\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8194370814139749278"},"published":{"$t":"2015-10-10T04:00:00.000+01:00"},"updated":{"$t":"2018-04-13T14:22:42.677+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Diabetic friendly"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"loafs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tea breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whole grains"}],"title":{"type":"text","$t":"Whole Wheat Sweet Potato Bread"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3541_zpsytnxvg7d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3541_zpsytnxvg7d.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say I am really enjoying my healthier eating lifestyle these days.\u0026nbsp; I have not had a piece of chocolate in over three weeks now, nor have I had any cookies, cakes, candy bars, wine gums, etc.\u0026nbsp; I have banned sugar from my life along with white flour . . . it's been a bit of a challenge, but it can be done and putting on a pair of trousers today that is two sizes smaller than I was wearing a month ago feels good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3554_zpstr4dkbdt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3554_zpstr4dkbdt.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI adapted this recipe that I am showing you today from a recipe I found on \u003Ca href=\"http:\/\/www.diabeticlivingonline.com\/recipe\/quickbreads\/whole-wheat-sweet-potato-bread\" target=\"_blank\"\u003E\u003Cb\u003EDiabetic Living\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; I used plain yogurt in mine, not sour cream, and it worked out perfectly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3555_zpsncadjaph.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3555_zpsncadjaph.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also used splenda sugar substitute . . . it has whole wheat flour and fat free milk and oodles of mashed sweet potatoes, along with chopped pitted dates and chopped toasted walnuts.\u0026nbsp; (They used pecans.\u0026nbsp; I didn't have any.\u0026nbsp; Walnuts worked well.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3556_zps4pdanpf9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3556_zps4pdanpf9.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt be mighty tasty, and a thin slice of this makes a lovely snack . . . especially if you toast it lightly.\u003Cbr \/\u003E\nScrummo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3558_zpsty9l8qer.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3558_zpsty9l8qer.jpg\" height=\"379\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Whole Wheat Sweet Potato Bread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 to 18 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/whole-wheat-sweet-potato-bread\" 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 moist and delicious.\u0026nbsp; You would never think that it is low sugar, \nlow fat and good for you!\u0026nbsp; Adapted from a recipe found on Diabetic \nLiving.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n105g of plain flour (3\/4 cup)\u003C\/div\u003E\n105g of whole wheat flour (3\/4 cup)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp baking soda\u003C\/div\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\n1\/4 tsp ground nutmeg\u003C\/div\u003E\n1\/4 tsp ground ginger\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n60g of low fat plain yogurt (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n50g of sugar or 7g of splenda sugar substitute (1\/4 cup)\u003C\/div\u003E\n60ml fat free milk\u003C\/div\u003E\n1 1\/2 tsp vanilla\u003C\/div\u003E\n270g of cooked, peeled and mashed sweet potatoes (1 cup)\u003C\/div\u003E\n40g of chopped pitted dates (1\/4 cup)\u003C\/div\u003E\n30g of chopped toasted walnuts (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN3557_zps2ucveois.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3557_zps2ucveois.jpg\" height=\"343\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Lightly spray one 8 by 4 by 2 \ninch loaf tin with non stick cooking spray.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the flours, baking powder, baking soda, spices and salt together in a \nbowl.\u0026nbsp; Whisk the yogurt, eggs, splenda\/sugar, milk, vanilla and cooked \nsweet potatoes together.\u0026nbsp;\u0026nbsp; Add all at once to the flour mixture and stir\n just to combine.\u0026nbsp;\u0026nbsp; Fold in the dates and nuts.\u0026nbsp; Spoon into the prepared\n baking tin and smooth the top.\u0026nbsp;\u0026nbsp; Bake for 30 to 40 minutes until a \ntoothpick inserted near the centre comes out clean.\u0026nbsp;\u0026nbsp; Cool in the pan on\n a wire rack for 10 minutes before tipping out onto the rack to finish \ncooling completely.\u0026nbsp; Store any leftovers in an airtight container in the\n refrigerator for up to three days.\u0026nbsp; Can be frozen. (3 months)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCalories using sugar (1\/16 recipe): 132\u003C\/div\u003E\nCalories using splenda: 122\u003C\/div\u003E\n\u0026nbsp;fat: 5g\u003C\/div\u003E\nCarbs : 19g using sugar 16g using spelnda\u003C\/div\u003E\nfibre:2g\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3543_zpsffj9s15a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3543_zpsffj9s15a.jpg\" height=\"400\" width=\"387\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis loaf would make a lovely gift for someone, and what better way to present it than in these lovely\u0026nbsp; Eddingtons Christmas Paper Loaf pans.\u0026nbsp; Non-stick, bake and take, safe up to 220*C, 2 pound capacity and completely disposable.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3544_zpssqwuhlzn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3544_zpssqwuhlzn.jpg\" height=\"255\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAvailable from \u003Ca href=\"http:\/\/www.amazon.co.uk\/Eddingtons-Christmas-Paper-Loaf-Pan\/dp\/B00MA3U8HA\/ref=sr_1_fkmr1_2?ie=UTF8\u0026amp;qid=1444402691\u0026amp;sr=8-2-fkmr1\u0026amp;keywords=Nordic+Christmas+Paper+Loaf+papers\" target=\"_blank\"\u003E\u003Cb\u003EAmazon\u003C\/b\u003E\u003C\/a\u003E for only £5.99 for a set of five.\u0026nbsp;\u0026nbsp; Perfect for giving a special loaf cake to someone you care about for Christmas this year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3545_zpsoqq86uic.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3545_zpsoqq86uic.jpg\" height=\"357\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is what the best dressed Christmas Cake will be standing on this year.\u0026nbsp;\u0026nbsp; The very festive Nordic Knit Christmas Cake Stand from Eddingtons.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3546_zpscyvbfbq0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3546_zpscyvbfbq0.jpg\" height=\"258\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt will hold up to an 11 inch Christmas Cake or some Christmas themed cupcakes.\u0026nbsp; It's a single tier with a Nordic knit reindeer, tree and snowflake design printed on top.\u0026nbsp; This will make the perfect centrepiece for your Christmas Festivities.\u0026nbsp;\u0026nbsp; Composed of heavy duty cardboard with a gloss finish, it folds down completely for storing.\u0026nbsp;\u0026nbsp;\u0026nbsp; Available at\u0026nbsp; \u003Ca href=\"https:\/\/www.craftcompany.co.uk\/cake-boards-and-boxes\/cake-stands.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECraft Company UK\u003C\/b\u003E\u003C\/a\u003E for only £4.99\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3269.jpg\" height=\"400\" width=\"327\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm really keen to make another Gingerbread Star Tree this year and I know just the perfect biscuit cutters to do the job!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3549_zpsx2ewphh5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3549_zpsx2ewphh5.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Eddingtons\u0026nbsp; 8 piece star cookie cutter set!\u0026nbsp; They\u0026nbsp; are made with stainless steel to guarantee a lifetime of use and are dishwasher safe, and includes 8 star shapes ranging from 3cm and 10cm with their own plastic storage case.\u0026nbsp;\u0026nbsp; These are available at \u003Ca href=\"http:\/\/goodcookshop.com\/stainless-steel-star-cookie-cutter-set-of-8\" target=\"_blank\"\u003E\u003Cb\u003EThe Good Cook Shop \u003C\/b\u003E\u003C\/a\u003Efor £7.50.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3550_zpsqdilx3um.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3550_zpsqdilx3um.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Eddingtons for sending me these lovely baking helps to get me started on the right road for my Christmas baking this year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8194370814139749278\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/whole-wheat-sweet-potato-bread.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8194370814139749278"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8194370814139749278"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/10\/whole-wheat-sweet-potato-bread.html","title":"Whole Wheat Sweet Potato Bread"}],"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-1231930895776066712"},"published":{"$t":"2015-09-08T14:01:00.001+01:00"},"updated":{"$t":"2015-09-08T14:07:35.994+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Great Gourmet Meats at Supermarket Beating Prices"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Best westinlogo_zpsk1zjerow.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Best%20westinlogo_zpsk1zjerow.jpg\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlong with the cooling autumnal like temperatures comes the desire to eat more comfort types of foods.\u0026nbsp; I don't know why that is, but whereas in the Summer, I want salads and BBQ, once the thermometer begins to drop my heart screams out for meat and potatoes, soups and stews! \u0026nbsp;\u0026nbsp; As a consumer, I really want to buy my meat from someone who can assure me of the quality of the meat I am purchasing as well as offering me complete transparency as to where it has come from and how it has been produced etc. Animal welfare is a really big deal for me.\u0026nbsp; I also don't want to have to pay an arm and a leg for it, especially with my budgetary concerns and belt tightening economy of today's financial climate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo WG_Home_Page_Banner2_zps5rcltuak.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/WG_Home_Page_Banner2_zps5rcltuak.png\" height=\"208\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWestin Gourmet is an online butchers srvice who offers great gourmet meats, often at supermarket beating prices.\u0026nbsp; You \u003Ca href=\"http:\/\/www.westingourmet.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003Ecan buy meat online\u003C\/b\u003E\u003C\/a\u003E at Westin Gourmet with the Farm Tractor standard and at a price which is the equivalent of, if not better than the standard you could expect from most supermarkets.\u0026nbsp; Westin Gourmet source the majority of their meat from the UK. They will only work with farmers who treat their livestock ethically, and all their meat is labelled and code marked so they can retrace its entire history.\u0026nbsp; Animal Welfare is high on their list of priorities when it comes to sourcing their meat. To me that is one of the most important factors I look for when buying meat for consumption.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo Heritage-home-image_zpsvdocylnv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Heritage-home-image_zpsvdocylnv.jpg\" height=\"220\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll of their incoming packaging is recycled off site and their boxes and liners are made from recycled materials. With a reputation for excellent service and a quality guarantee, plus award winning meats and poultry (Great Taste Award 2015 for Maple Cured Bacon, Corn fed Chicken, Wild Venison Haunch Steaks plus more, and England's Best Sirloin Steak Award 2015)\u0026nbsp; and production transparency you really can't go wrong with this service!\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1231930895776066712\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/great-gorumet-meats-at-supermarket.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1231930895776066712"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1231930895776066712"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/great-gorumet-meats-at-supermarket.html","title":"Great Gourmet Meats at Supermarket Beating Prices"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4847357496754852041"},"published":{"$t":"2015-08-14T09:54:00.000+01:00"},"updated":{"$t":"2015-08-15T06:10:41.303+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Incredible Sandwiches using Leerdammer Toastie and Burger Slices"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo toastie-and-burger_zps5pruhg1z.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/toastie-and-burger_zps5pruhg1z.png\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently invited to use some Creamy Leerdammer Toastie \u0026amp; Burger slices on a Pulled Pork Burger!\u0026nbsp; I love Leedammer Cheese.\u0026nbsp; Nobody had to twist my arm!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith thicker slices and a richer, creamier recipe for better melting, LEERDAMMER® Toastie \u0026amp; Burger is the perfect filling for a deliciously melty toasted cheese sandwich or cheese burger.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo pulled-pork_zpsuu0xzacj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/pulled-pork_zpsuu0xzacj.jpg\" height=\"191\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pulled Pork Burger with Leerdammer*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nserves 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pulled-pork-burger-with-leerdammer\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\nEnjoy at lunch or dinner, great for BBQ.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1.6 - 2 KG rolled joint of pork shoulder\u003Cbr \/\u003E\n2 tsp smoked paprika\u003Cbr \/\u003E\n1 tsp mustard powder\u003Cbr \/\u003E\n1 TBS whole grain mustard\u003Cbr \/\u003E\nsalt and freshly ground black pepper\u003Cbr \/\u003E\n4 TBS HP BBQ sauce\u003Cbr \/\u003E\n4 TBS tomato puree\u003Cbr \/\u003E\n2 TBS muscovado sugar\u003Cbr \/\u003E\n1 TBS cider or wine vinegar\u003Cbr \/\u003E\n6 toasted brioche burger buns\u003Cbr \/\u003E\n6 slices of Leerdammer Toastie \u0026amp; Burger Slices\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1. Preheat the oven to 170°C, fan oven 150°C, Gas Mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2. Mix together the paprika, mustard powder and wholegrain \nmustard with 1 tsp each of salt and black pepper. Rub all over the pork,\n then place the pork into a roasting tin and add 250ml water. Cover with\n foil and roast for 4-4½  hours. Prepare ahead up to this point 1-2 days\n before needed. Keep covered and refrigerated.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3. Preheat the barbecue.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4. Mix together the HP® BBQ sauce with the tomato puree, \nsugar and vinegar. Brush all over the meat. Barbecue the pork for a few \nminutes on all sides until nicely browned. Alternatively, if not using \nthe barbecue, roast for 20-30 minutes at 200°C, fan oven 180°C, Gas Mark\n 6.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n5. To serve, use two forks to pull the tender meat into nice chunky pieces.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6. Lightly barbecue or toast the cut sides of the rolls, \nthen fill with the pulled pork. Top each one with a slice of Leerdammer ®\n Toastie \u0026amp; Burger and serve with coleslaw.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA few other tasty bits:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2322_zps69f73dc7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2322_zps69f73dc7.jpg\" height=\"381\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/12\/hash-on-bun-delicious-indulgence-or.html\" target=\"_blank\"\u003E\u003Cb\u003ERoast Beef Hash on a Bun\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Always nice with a slice of Leerdammer melted over top.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2256_zps1f4529d1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_2256_zps1f4529d1.jpg\" height=\"400\" width=\"377\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/12\/an-incredibly-tasty-toastie.html\" target=\"_blank\"\u003E\u003Cb\u003EBacon, Onion Marmalade and Leerdammer Toastie\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; So tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15351.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/02\/big-breakfast-sarnie.html\" target=\"_blank\"\u003E\u003Cb\u003EThe Big Breakfast Sarnie\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; Totally tasty toastie for brekkie!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16607.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/05\/dressed-club-salad-sarnie.html\" target=\"_blank\"\u003E\u003Cb\u003EDressed Club Salad Sarnie\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Oh so scrumptious.\u0026nbsp; A real fork and knifer!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo check out the \u003Ca href=\"http:\/\/leerdammer.co.uk\/products\/leerdammer-toastie-burger-6-slices.html\" target=\"_blank\"\u003E\u003Cb\u003ELeerdammer Recipe Page\u003C\/b\u003E\u003C\/a\u003E for some more delicious sandwich ideas!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4847357496754852041\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/incredible-sandwiches-using-leerdammer.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4847357496754852041"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4847357496754852041"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/incredible-sandwiches-using-leerdammer.html","title":"Incredible Sandwiches using Leerdammer Toastie and Burger Slices"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8635621909358516398"},"published":{"$t":"2015-04-18T10:49:00.000+01:00"},"updated":{"$t":"2015-04-18T10:51:02.394+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"}],"title":{"type":"text","$t":"Fabulously Affordable and Beautiful Gifts . . . "},"content":{"type":"html","$t":"\u003Cimg alt=\" photo oersadvrech8lhggkzhj_zpsumj5jbq4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/oersadvrech8lhggkzhj_zpsumj5jbq4.jpg\" height=\"266\" width=\"400\" \/\u003E\u003Cbr \/\u003E\nAs you probably noticed in my earlier post I was recently contacted by \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EFlamingo Gifts\u003C\/b\u003E\u003C\/a\u003E and asked if I would like to review a few gifts from their magnificent gift site!\u0026nbsp;\u0026nbsp; Flamingos stock a varied and unique range of gifts to suit everyone and all occasions.  From kitsch to traditional, from adults to children, there is sure to be something on their pages to suit just about every taste.  Really, \u003Ci\u003Ereally\u0026nbsp;\u003C\/i\u003E lovely things.\u0026nbsp; I was hard pressed to pick a few items as there were just so many nice items to choose from!\u0026nbsp; After a couple of days of perusal I managed to narrow my wish list down to a few and within 24hours of my voicing my wish list . . .\u0026nbsp; a big box arrived on my doorstep.\u0026nbsp; I have to say that delivery was quick and everything arrived well packed and undamaged in transit.\u0026nbsp; Perfect packaging and delivery.\u0026nbsp; Positive number one!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1434_zpswrguuvnk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1434_zpswrguuvnk.jpg\" height=\"353\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI showed you the lovely \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/search?utf8=%E2%9C%93\u0026amp;query=folklore+coffee+pot\u0026amp;commit=go\" target=\"_blank\"\u003E\u003Cb\u003EFolklore Coffee Pot \u003C\/b\u003E\u003C\/a\u003Eearlier today.\u0026nbsp;\u0026nbsp; It's on sale right now at 10% off the regular price.\u0026nbsp; You can read what I thought about it\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2015\/04\/you-would-be-forgiven-for-thinking-this.html#more\" target=\"_blank\"\u003E\u003Cb\u003E here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; So cute! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo zurb_show_00_zpstwb3n935.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/zurb_show_00_zpstwb3n935.jpg\" height=\"400\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a big fan of Orla Kiely anything.\u0026nbsp; I adore her fresh designs, with their very distinctive patterns, colours and texures.\u0026nbsp;\u0026nbsp; I fel in love with this set of \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/products\/orla-kiely-herb-plant-pots-on-tray\" target=\"_blank\"\u003E\u003Cb\u003EThree Herb Pots On a Tray\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; The patterns used are Flower Stem, Scribble Stem and Daisy Spot.\u0026nbsp; Ideal for growing herbs, each pot fits comfortably on the tray, which makes it very easy to water them from below.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1439_zpsbrw2cehi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1439_zpsbrw2cehi.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMine have been planted and are sitting on the windowsil in the dining room, where I am eagerly awaiting in anticipation of something green showing up.\u0026nbsp; Oh, I know\u0026nbsp; . . .\u0026nbsp; I could have just gone and bought already growing herbs, but experience has taught me that those herbs you can get in the pots at the shops are not meant to last for very long.\u0026nbsp; Seriously.\u0026nbsp; Orla Kiely deserves much more than a flash in the pan.\u0026nbsp; These are also on sale right now at 10% of the regular price. \u0026nbsp;\u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/products\/orla-kiely-herb-plant-pots-on-tray\" target=\"_blank\"\u003E\u003Cb\u003E Check them out\u003C\/b\u003E\u003C\/a\u003E! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1443_zpsk84seehc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1443_zpsk84seehc.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnother item which I fell in love with was this Sparrow Serving Set, which consists of 4 serving utensils (spaghetti server, Ladle, Slotted Spoon and Solid Spoon) and a unique tree branch holder (which slides apart for flat storage.)\u0026nbsp; You all know how much I love watching the sparrows at play in my back garden and this caught my eye from the get-go.\u0026nbsp; The sparrow server set would look great in any kitchen and is ideal to leave on the side.\u0026nbsp; This pretty set of kitchen utensils looks like 4 sparrows sitting on a tree.\u0026nbsp; Pretty and fun.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1441_zpseqceqfht.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1441_zpseqceqfht.jpg\" height=\"400\" width=\"368\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMade completely from recycled materials this set is great for cooking or serving.\u0026nbsp; Very stylish.\u0026nbsp; It's out of stock at the moment, but you can ask to be notified for when more stock arrives. \u0026nbsp; I just love it!\u0026nbsp; Check out \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/products\/sparrow-server-set-kitchen-utensils\" target=\"_blank\"\u003E\u003Cb\u003Emore details here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1445_zpsnor6ej6e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1445_zpsnor6ej6e.jpg\" height=\"400\" width=\"385\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinally I chose the \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/products\/abode-egg-cups\" target=\"_blank\"\u003E\u003Cb\u003EAbode Egg Cups\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; This lovely set of four porcelain egg cups is the result of a collaberation with Mengsel and features Luzelle van der Westhuizens illustrations of 4 animals each on an egg cup of their own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's super cute,\u0026nbsp; and would make a lovely gift for any special occasion or birthday.\u0026nbsp; It comes in a sturdy and attractive box.\u0026nbsp; From the abode range, they also have stacking tins, plates and espresso sets. The cups are also dishwasher and microwave safe.\u0026nbsp; These are also on sale at 10% off at the moment.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI really love all of the items I received and feel that if you are looking for a gift for that special occasion or someone, or even as a treat yourself, you could not find a much nicer site to get it from than \u003Ca href=\"https:\/\/www.flamingogifts.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EFlamingo Gifts\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; They cater for every budget and offer the lowest prices possible for extremely high quality goods, with a top class service and a simple mission, which is to provide amazing gifts to you at a great price and quickly, and to deal with any problems even faster so you enjoy your splurge!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to them for indulging my wish list. \u0026nbsp; I really am thrilled with all my goodies. "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8635621909358516398\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/fabulously-affordable-and-beautiful.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8635621909358516398"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8635621909358516398"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/fabulously-affordable-and-beautiful.html","title":"Fabulously Affordable and Beautiful Gifts . . . "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4572614517223672955"},"published":{"$t":"2014-05-15T11:22:00.000+01:00"},"updated":{"$t":"2014-05-15T11:25:17.248+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"occasions and events"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"How to Cook the Perfect BBQ with Newman's Own for BBQ Week"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo 2d1f9a0bc42f94e77fffcaf93c9fac56_zps5acbd5b0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/2d1f9a0bc42f94e77fffcaf93c9fac56_zps5acbd5b0.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMay 26th to the 1st of June is National BBQ Week here in the UK, and with that in mind Newman's Own has put together some quick tips to help you achieve the perfect BBQ! \u0026nbsp;Getting it right is never easy, but with these handy tips anyone can have a fun, stress-free and smoothly run BBQ! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 875c5b9fd680cefba3b793c75a34f724_zps9157e391.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Anything%20goes\/875c5b9fd680cefba3b793c75a34f724_zps9157e391.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EStop flipping, leave it be!\u003C\/b\u003E - If you leave your food to sit on the BBQ for a few minutes before turning, you will get better caramelization and therefore a better flavour. \u0026nbsp;It also means that the food is less likely to stick to the BBQ. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIf you have a lid, use it!\u003C\/b\u003E -\u003Ci\u003E \"If you're looking, it ain't cooking!\"\u003C\/i\u003E - a well known phrase in the BBQ world. \u0026nbsp;With the lid down your food will cook faster and more evenly, which will also prevent food poisoning from under-cooking. \u0026nbsp;it also means your charcoal lasts longer or you use less gas, which means more BBQ's for the summer! \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EWait 30 to 45 minutes to use your charcoal BBQ\u003C\/b\u003E - The coals should be grey before using which means they are hot and give an even temperature. \u0026nbsp;Before this, they will flame and burn your food with uneven heat distribution and not cooking in the middle. \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EDon't stab your sausages\u003C\/b\u003E - \u0026nbsp;Pricking the sausage may reduce the chance of it splitting but not by much. However, it will guarantee that all the juice will come out of the sausage leaving it drier and less tasty. \u0026nbsp;So it's worth not stabbing them and enjoying a tastier sausage! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDon't risk under cooking\u003C\/b\u003E - Digital thermometers are a genius invention. \u0026nbsp;For under £10, BBQ-ers can easily check that their meat is cooked by measuring it's temperature. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll post-tax profits from Newman's Own products go to the Newman's Own Foundation which donates all profits to charity, with over £1 million already being donated to a wide range of charities in the UK alone and over £250 million donated around the world.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith a selection of sauces, marinades and dressings the Newman's Own products are the perfect BBQ essentials and the all new Smokin' Hot Dog Sauce will add some extra hot flavour to your hotdogs this year! \u0026nbsp;If you've been inspired to get the BBQ started at home, Newman's Own has come up with some recipes to fire up your imagination. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNewman's Own Smokin' Hot Dog Sauce is available from April 2014 from Morrisins at a suggested RRP of £1.89\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Newmans-Own-Hot-Dog-Sauce-High-Res_R_zpsa731570e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Anything%20goes\/Newmans-Own-Hot-Dog-Sauce-High-Res_R_zpsa731570e.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis hot dog sauce is a personal favourite of ours. We just love it and we love the Newman's own BBQ sauce too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo Original_Minced_Lamb_Skewers_zpsc645911f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Original_Minced_Lamb_Skewers_zpsc645911f.jpg\" height=\"400\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003E*Newman's Own Minced Lamb BBQ Skewers with Pita Pockets*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/minced-lamb-bbq-skewers-with-pita-pockets\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you prefer, the skewers can be placed side by side on a baking sheet and cooked in an 180*C\/350*F\/ gas 4 oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the skewers:\u003Cbr \/\u003E\n500g (1lb 2 oz) lean minced lamb\u003Cbr \/\u003E\n1 shallot, peeled and finely chopped\u003Cbr \/\u003E\n4 TBS Newman's Own Sticky Original BBQ Sauce\u003Cbr \/\u003E\nPita Pockets:\u003Cbr \/\u003E\n4 pitta bread\u003Cbr \/\u003E\n2 tomatoes, chopped or sliced\u003Cbr \/\u003E\n100g (4 oz) feta cheese, crumbled or cut into small cubes\u003Cbr \/\u003E\n50g (2 oz) piece of cucumber, sliced or chopped\u003Cbr \/\u003E\n4 to 6 lettuce leaves, depending on size, shredded\u003Cbr \/\u003E\na few springs of leaf coriander (cilantro)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the minced lamb, chopped shallot and 2 TBS of the BBQ Sauce in a bowl and stir until well mixed. \u0026nbsp;Shape the mixture into small balls and thread on to 8 medium or 12 small skewers. \u0026nbsp;Place in a shallow dish, spoon the rest of the BBQ sauce over the meat and cover with cling film. \u0026nbsp;Chill in the fridge for several hours or overnight until ready to cook.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLift the skewers from the dish and grill or barbecue for 10 to 15 minutes or until cooked through, turning them over once or twice and basting or brushing with any BBQ Sauce left in the dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToast the Pita bread lightly on each side or warm on the barbecue. \u0026nbsp;Cut a slit down one side of each pita and carefully open out to make a pocket. \u0026nbsp; In a bowl, mix together the chopped tomatoes, feta, cucumber, lettuce and coriander leaves and divide between the pockets. \u0026nbsp;Serve with the lamb skewers and accompany with a bowl of natural yoghurt dusted with paprika and finely chopped coriander.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETip:\u003C\/b\u003E \u0026nbsp;When shaping the meat around the skewers, press it firmly together so it doesn't break up and fall off during cooking. \u0026nbsp;If using wooden skewers, soak them in cold water for 30 minutes prior to using or cover the exposed ends with small pieces of foil to prevent them from scorching.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo BBQ_Honey_Turkey_Burgers_zpsd2ef5e4c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/BBQ_Honey_Turkey_Burgers_zpsd2ef5e4c.jpg\" height=\"400\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003E*Newman's Own Honey Turkey and Red Pepper Burgers*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\nMakes 4\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/honey-turkey-and-red-pepper-burgers\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTurkey mince makes mouthwatering burgers and is far lower in fat than ground beef or lamb. \u0026nbsp;Add extra salad to the buns such as sliced tomatoes, onion rings or cucumber slices according to pertsonal taste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500g (1 lb 2 oz) \u0026nbsp;turkey mince\u003Cbr \/\u003E\n1 small red onion, peeled and finely chopped\u003Cbr \/\u003E\n1 large open mushroom, peeled and finely chopped\u003Cbr \/\u003E\n6 TBS Newman's own Sticky Honey BBQ Sauce\u003Cbr \/\u003E\n2 red peppers, deseeded and cut into thick wedges\u003Cbr \/\u003E\n4 sesame seeded burger buns, split in half and lightly toasted\u003Cbr \/\u003E\n5cm (2 inch) piece of cucumber, sliced\u003Cbr \/\u003E\n4 lettuce leaves\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the mince into a bowl, add the chopped onion and mushroom and stir until mixed. \u0026nbsp;add 3 TBS of the Honey Sauce and stir again until evenly combined. \u0026nbsp;Shape the mixture into 4 burgers, pressing the meat together to give a firm shape - a round pastry cutter or special burger press makes the task easy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the burgers on a plate, spread over the remaining Honey Sauce and cover with cling film. \u0026nbsp;Chill in the fridge for several hours or overnight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrill or barbecue the burgers over medium heat for 10 to 15 minutes or until they are cooked all the way through, turning over half way and brushing or basting with any of the sauce left in the dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrill the pepper wedges for about 5 minutes or until lightly scorched.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo assemble the burgers, layer up lettuce, pepper wedges, cucumber and burgers in the split buns and serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETip:\u003C\/b\u003E \u0026nbsp;If you prefer you can make 8 small burgers and serve them in rolls or small buns as finger food.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFollow Newman's Own on \u003Cb\u003E\u003Ca href=\"https:\/\/www.facebook.com\/NewmansOwnUK\"\u003EFacebook\u003C\/a\u003E\u003C\/b\u003E.\u003Cbr \/\u003E\nFollow Newman's Own on \u003Cb\u003E\u003Ca href=\"https:\/\/twitter.com\/NewmansOwnUK\"\u003ETwitter.\u003C\/a\u003E\u003C\/b\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4572614517223672955\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/how-to-cook-perfect-bbq-with-newmans.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4572614517223672955"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4572614517223672955"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/how-to-cook-perfect-bbq-with-newmans.html","title":"How to Cook the Perfect BBQ with Newman's Own for BBQ Week"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2326724084108271343"},"published":{"$t":"2014-05-15T10:32:00.000+01:00"},"updated":{"$t":"2014-05-15T10:32:33.217+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"occasions and events"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Celebrate English Sandwich Week with the English Provender Co."},"content":{"type":"html","$t":"\u003Cimg alt=\" photo English_Provender_Co_chutneys_zpsc725e3eb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/English_Provender_Co_chutneys_zpsc725e3eb.jpg\" height=\"303\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBritish Sandwich week is running this year from the 11th to the 17th May. \u0026nbsp;To help celebrate the occasion and make the humble British sandwich just that but more special, \u0026nbsp;The English Provender Co, has come up with a few lunchtime tips and tricks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith a number of classic chutneys including Caramelized Red Onion, Ploughman's Plum, Sweet tomato \u0026amp; Chilli and Moroccan Spiced Chutney. the English Provender Co. has the perfect filling for the perfect British sandwich! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo EPC_chutney-range_zps15861745.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/EPC_chutney-range_zps15861745.jpg\" height=\"268\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECHUTNEY PAIRINGS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMatch up The English Provender Co's chutneys with the following suggestions to experience them all at their best:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003ECaramelized Red onion - Cheddar cheese, ham and ciabatta\u003C\/li\u003E\n\u003Cli\u003EPloughman's Plum - Mature cheddar cheese and ciabatta\u003C\/li\u003E\n\u003Cli\u003ESweet Tomato \u0026amp; Chilli - Goat's cheese, beef and smoked ham\u003C\/li\u003E\n\u003Cli\u003EMoroccan Spiced - Mild cheddar cheese and various cold meats, including roast chicken or lamb\u003C\/li\u003E\n\u003Cli\u003EApple, Pear \u0026amp; Fig - \u0026nbsp;Blue Cheese and unsmoked ham \u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cimg alt=\" photo 0000083_about_us_1280_zps9c24a551.jpeg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/0000083_about_us_1280_zps9c24a551.jpeg\" height=\"112\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECONDIMENT PAIRINGS\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd if chutney isn't your thing - The English Provender Co. has a selection of tasty condiments, which can be added for flavoursome meat pairings: \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003EBramley Apple Sauce with Calvados - A delicious sauce made from the finest apples with a hint of apple brandy. \u0026nbsp;The ultimate accompaniment for roast pork, sausages, duck or game.\u003C\/li\u003E\n\u003Cli\u003EEnglish Mint Sauce with Balsamic Vinegar - An aromatic sauce with freshly picked mint and the subtle flavour of balsamic vinegar. \u0026nbsp;A natural choice for roast lamb.\u003C\/li\u003E\n\u003Cli\u003EGrated Hot Horseradish - Add kick to your roast beef with this hot sauce. \u0026nbsp;Alternatively add to crème fraiche for a hot and fiery dip. \u0026nbsp;If you're partial to a Bloody Mary add some horseradish sauce for a bit of a kick! \u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003ERedcurrant Sauce with Rosemary - A deliciously rich sauce with a touch of tasty rosemary. \u0026nbsp;Pair with duck or lamb.\u003C\/li\u003E\n\u003Cli\u003ESeafood Sauce with Sunblush Tomatoes - A tangy sauce to add flavour to fish, prawns or crab.\u003C\/li\u003E\n\u003Cli\u003ETartare Sauce - The perfect accompaniment for a wide range of fish dishes including salmon.\u003C\/li\u003E\n\u003Cli\u003EWild Cranberry Sauce - The classic and traditional choice for turkey.\u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo 217469_zpsffdc93de.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/217469_zpsffdc93de.jpg\" height=\"320\" width=\"238\" \/\u003E\u0026nbsp; \u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11215-1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb style=\"background-color: white; color: #443022;\"\u003E\u003Ci\u003E*Grilled Apple, Bacon and Cheese Sarnie*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EMake as many as you like or think you can eat\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/grilled-apple-bacon-and-cheese-sarnie\" style=\"background-color: white; color: #3366ff; font-weight: bold; text-decoration: none;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EIngredients vary according to how hungry you are or how much you like. Know only for sure that it is delicious!\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Etwo slices of sturdy bread (you choose, white, whole wheat, grainy, etc.)\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Ecooked back bacon\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Ea strong farmhouse cheddar cheese, cut into slices\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Ea granny smith apple, washed, cored and cut into thin slices\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EHoney Dijon mustard\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Esoftened butter for spreadin on the outsides\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003ETake your bread and spread both slices on the insides with some of the mustard, spreading it as thin or thick as you prefer. Top one slice with the cheddar cheese and bacon. Top the other one with the thinly sliced apple. Press both slices together with the ingredients on the insides. Butter the outsides, top and bottom.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EHeat a nonstick frying pan over medium low heat. Place the sandwich in, apple side on the bottom, and butter to the pan. Cook gently over low heat until the bread is nice and toasty. Flip over and toast slowly on the other side until the cheese melts.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003ENote - You cannot rush a grilled cheese sandwich. Slow and steady over a low temperature is the key, oh and patience. That also helps. A tasty sandwich is it's own reward! \u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cb\u003ENote: \u003C\/b\u003E\u0026nbsp;Instead of the Honey Dijon mustard why not try using one of the delicious English Provender Co's chutneys! \u0026nbsp;The \u003Cb\u003E\u003Ca href=\"http:\/\/www.englishprovender.com\/product\/21\/apple-pear-fig-chutney\"\u003EApple Pear \u0026amp; Fig\u003C\/a\u003E\u003C\/b\u003E would be gorgeous!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cimg height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/BACON012.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci style=\"background-color: white; color: #443022;\"\u003E\u003Cb\u003E*World's Best Bacon Sarnie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EMakes 1\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/world-s-best-bacon-sarnie\" style=\"background-color: white; color: #33cc00; text-decoration: none;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EI am giving the quanities to make one here, but it is easily multiplied to make much more. I know this is a bold statment, calling this the World's Best . . . but just make one and try it out. I think you'll agree! This IS the best! It will be love at first bite!\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E4 rashers of good quality free range organic smoked back bacon\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 slices of good quality white bread (you don't want the bread to compete with the flavours here,\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Eonly to enhance)\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Esoftened butter\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E2 medium free range organic eggs\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E1 slice of cheddar cheese (I used Simply Inspired's sliced medium cheddar with Roasted Red Onions,\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003Efabulous darling, simply fabulous!)\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003ELashings of Brown Sauce (optional)\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003ELightly spray a large nonstick skillet with some oil and heat. Once it is hot add the rashers of bacon and pan grill them, until done to your preference. It shouldn't take too long. I like the fat along the edge to be a bit crispy, so I hold it up with the tongs so that the fat is just hitting the pan and I get it really crispy that way. Place in a warm oven to keep warm, whilst you cook the eggs. Wipe your pan out and melt a bit of butter in the pan over medium heat. Once the butter begins to foam, crack in the two eggs. Cook on one side, until the edges are just beginning to crisp, then flip it over and cook the second side for about 20 seconds. Slap on a slice of cheddar cheese, dividing it between the two eggs. Allow to melt.\u003C\/span\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cbr style=\"background-color: white; color: #443022;\" \/\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EButter the bread and then place one slice on a plate, buttered side up. (You don't want to toast the bread. Part of the appeal of this sarnie is the way the bread is all soft and squishy) Top with a bit of brown sauce if using. Place the bacon on top and then finally put the eggs on top of the bacon, cheese side up. Top with the other slice of bread, buttered side down. Cut in half, kick your feet up and enjoy!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote: \u003C\/b\u003E\u0026nbsp;Why not try something different instead of brown sauce. \u0026nbsp;The \u003Cb\u003E\u003Ca href=\"http:\/\/www.englishprovender.com\/product\/68\/caramelised-red-onion-chutney-325g\"\u003ECaramelized Red Onion Chutney \u003C\/a\u003E\u003C\/b\u003Ewould be the perfect pairing with this!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7377_zps8c71b309.jpg\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7377_zps8c71b309.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd of course all of the chutneys would be perfect with the\u003Cb\u003E\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/07\/a-traditional-ploughmans-lunch.html\" target=\"_blank\"\u003E\u0026nbsp;Traditional Ploughman's Lunch\u003C\/a\u003E\u003C\/b\u003E. \u0026nbsp; Seriously and tradtionally scrummy! \u0026nbsp;In particular I would recommend their \u003Cb\u003E\u003Ca href=\"http:\/\/www.englishprovender.com\/product\/22\/plum-bramley-apple-chutney\"\u003EPlum \u0026amp; Bramley Apple\u003C\/a\u003E\u003C\/b\u003E as the perfect pairing!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a big fan of The English Provender Co's products. \u0026nbsp;(Love LOVE their lemon curd and ginger lemon curd!) \u0026nbsp;To find out more about them and what is available do check out \u003Cb\u003E\u003Ca href=\"http:\/\/www.englishprovender.com\/\" target=\"_blank\"\u003Etheir home page here.\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFollow them on\u003Cb\u003E \u003Ca href=\"https:\/\/www.facebook.com\/AGoodDollop\"\u003EFacebook.\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\nFollow them on \u003Cb\u003E\u003Ca href=\"https:\/\/twitter.com\/@EnglishProvCo\"\u003ETwitter.\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2326724084108271343\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/celebrate-english-sandwich-week-with.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2326724084108271343"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2326724084108271343"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/celebrate-english-sandwich-week-with.html","title":"Celebrate English Sandwich Week with the English Provender Co."}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6976613102014776565"},"published":{"$t":"2014-03-12T15:16:00.002+00:00"},"updated":{"$t":"2014-03-12T15:17:05.379+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Vintage  Cutlery"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/www.jennifers-cutlery.co.uk\/wp-content\/uploads\/logo\/jennifers-cutlery%20header.png\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI guess one could safely say that I was not born with a silver spoon in my mouth.\u0026nbsp; My mother did have some silver . . . a silver coffee service which she was given when she bought her waterless cookery set in the 1950's as a 25 year waterless cookery anniversary gift . . .\u0026nbsp; and then when my parents were stationed in Germany, she bought a set of silver cutlery, which only came out once a year at Christmas time.\u0026nbsp; The rest of the time it sat in it's special case on top of the buffet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I worked at the manor I had more than my fill of silver, or should I say \"the care of silver.\"\u0026nbsp; There wasn't a room in that big house that didn't have silver in it in one form or another, and the kitchen was loaded with it . . . cutlery, serving pieces, coffee sets, tea pots, etc. . . . and of course the care of it all was down to me and the housekeeper.\u0026nbsp;\u0026nbsp;\u0026nbsp; Just the silver in the kitchen alone took me days to polish and the rest of the silver in the house, took weeks.\u0026nbsp; It seemed like we were always polishing silver.\u0026nbsp;\u0026nbsp; It cured me from ever wanting to have any great amount of silver for myself.\u0026nbsp; I wouldn't\u0026nbsp; mind having just a few pieces of it however.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't think you have to be rich to own a few pieces of silver . . .\u0026nbsp; it is entirely possible to find nice vintage pieces at decent prices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently made aware of a fabulous Vintage Cutlery site.\u0026nbsp;\u0026nbsp; \u003Ca href=\"http:\/\/www.jennifers-cutlery.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EJennifer's Cutlery\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; Specialising in beautiful silver plated cutlery and gifts, Jennifer's Cutlery offers a mix of products from single items of cutlery to large full canteens.\u0026nbsp; She is able to service customers in Australia, the United States and the Far East, as well as here in the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Downton-Abbey-Dinner11_zps7cc8e963.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Downton-Abbey-Dinner11_zps7cc8e963.jpg\" height=\"245\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll you Downton Abbey fans would be interested in knowing that Jennifer supplied the show with some fabulous Kings pattern cuttlery in Season 4.\u0026nbsp; Now, that's a pretty nifty claim to fame if you ask me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3464_zpsb0a5c161.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3464_zpsb0a5c161.jpg\" height=\"218\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJennifer recently sent me several small pieces of cutlery.\u0026nbsp;\u0026nbsp; They came in a special padded envelope and wrapped in tissue paper, tied up with a grosgrain ribbon, which was a very nice presentation and made me feel like I was getting something really special . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_3467_zpsf99ad90c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3467_zpsf99ad90c.jpg\" height=\"400\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInside were these three pieces.\u0026nbsp; I did a search to find out about the fork as it was quite unsual.\u0026nbsp; I think it is either an oyster fork or a cake fork.\u0026nbsp; I haven't quite figured it out yet and I am not that knowledgeable.\u0026nbsp; The butter knife is very pretty with it's pearlized handle and I think the spoon is a sugar spoon, but again, I could be wrong.\u0026nbsp; In any case they are very pretty and\u0026nbsp; I thank Jennifer very much for sending them to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHer prices are not too bad.\u0026nbsp; I think it's nice that you can buy single pieces or whole sets even, and quite reasonably.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think single pieces of silver . . .\u0026nbsp; serving pieces etc., make really nice wedding gifts and Jennifer's site has a lot to choose from.\u0026nbsp; The site is very simple to get around and easy to use.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo go and take a look.\u0026nbsp;\u0026nbsp; \u003Ca href=\"http:\/\/www.jennifers-cutlery.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EJennifer's Cutlery\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; I think you will find it quite interesting, and you never know.\u0026nbsp; You will find testimonials as well as tips for care and storage of your silver. \u0026nbsp; You never know . . .\u0026nbsp; you may just fall in love. I did.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Jennifer for very generously sending me these pieces.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; They made me feel like a Queen . . .\u0026nbsp; well . . .\u0026nbsp; at the very least like a Princess.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6976613102014776565\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/vintage-cutlery.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6976613102014776565"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6976613102014776565"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/vintage-cutlery.html","title":"Vintage  Cutlery"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4449923515356210176"},"published":{"$t":"2014-03-02T13:46:00.000+00:00"},"updated":{"$t":"2014-03-02T13:46:04.454+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Celebrate British Pie Week with the English Provender Co"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo news-71-1361808940_zpsdec13836.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/news-71-1361808940_zpsdec13836.jpg\" height=\"254\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo help celebrate British Pie Week, The English Provender Co. has put together some delicious pie recipes, which are sure to be a big hit at the dinner table.\u0026nbsp; The traditional dish is a British institution and a favourite to be enjoyed by households all up and down the country, so how about giving the pie the respect it deserves and cook up the following winter warmers in celebration!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese easy to follow pie recipes are the perfect way to celebrate British Pie Week, which this year will run from the 3rd of march to the 9th of March, so get the whole family involved and create some new family favourites this year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo screen-shot-2014-02-11-at-171811_zps56b7f8bf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/screen-shot-2014-02-11-at-171811_zps56b7f8bf.jpg\" height=\"299\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Butternut Squash, Sage and Stilton Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/butternut-squash-sage-and-stilton-pie\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious vegetable pie with a crisp crust, mellow \nsweetness from the butternut squash and onions, somespicy sweetness from\n the chutney, some richness from the cheese and crunch from the \nwalnuts.\u0026nbsp; Altogether quite tasty indeed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n750g cubed butternut squash (1 2\/3 pound)\u003Cbr \/\u003E\n2 small red onions, each quartered\u003Cbr \/\u003E\n1 tablespoon olive oil\u003Cbr \/\u003E\n50g butter, melted (3 1\/2 TBS)\u003Cbr \/\u003E\n6 large sheets filo pastry\u003Cbr \/\u003E\n220g jar The English Provender Co. Apple, Pear and Fig Chutney (about 1 1\/2cup)\u003Cbr \/\u003E\n125g stilton or blue cheese, crumbled (8 1\/2 TBS)\u003Cbr \/\u003E\n50g walnut pieces (Scant half cup)\u003Cbr \/\u003E\n6 sage leaves\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190* C\/375*F\/Gas Mark 5. Place the butternut squash and onions in a roasting tin, drizzle with the oil, and season with freshly ground black pepper. Cook for 15-20 minutes until just tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeanwhile, brush a 28cm round loose - bottomed flan tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping. Brush the overhanging filo with more butter. Continue layering the filo, buttering as you go and slightly overlapping the sides of the tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace a baking sheet in the oven to preheat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon the apple, pear and fig chutney over the bottom of the pastry. Top with the butternut squash and onions. Scatter over the stilton and walnuts and sage leaves. Fold in the overhanging edges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the pie on the preheated baking sheet and bake for 20- 25 minutes until golden. Serve in slices, with a crisp green salad. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u0026nbsp; \u003Cimg alt=\" photo Mushroom_chestnut_stilton_cranberry_pies-620x500_zps8b5123eb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Mushroom_chestnut_stilton_cranberry_pies-620x500_zps8b5123eb.jpg\" height=\"322\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E*Mushroom, Chestnut, Stilton and Cranberry Pies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mushroom-chestnut-stilton-and-cranberry-pies\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious seasonal vegetarian pie.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E30g butter\u003C\/span\u003E (2 TBS)\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;250g field or chestnut mushrooms, sliced\u003C\/span\u003E (generous half pound)\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;1 tsp Very Lazy chili (optional)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;1 tsp Very Lazy garlic\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;1 tbsp finely chopped fresh rosemary\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;3 tbsp English Provender wild cranberry sauce\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;70g stilton, crumbled\u003C\/span\u003E (Generous half cup)\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;100g chestnuts, crumbled\u003C\/span\u003E (1 cup)\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;375g ready rolled shortcrust pastry\u003C\/span\u003E (1\/2 pound)\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u0026nbsp;1 medium free-range egg yolk, beaten\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan itemprop=\"ingredients\"\u003EPreheat the oven to 200*C\/4))*F\/ gas mark 6.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan itemprop=\"ingredients\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\nMelt the butter in a frying pan. Fry the mushrooms over a high heat \nuntil soft. Add the garlic and chili and cook for another 40 seconds.\u0026nbsp; Place in a mixing bowl and stir in the rosemary, wild cranberry, stilton and chestnuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut out 8\u0026nbsp; (4-inch) circles from the pastry and place in a muffin tin. \nPlace 2 tbsp of filling into each pastry case. Cut out 8\u0026nbsp; (3 1\/2 inch) circles \nand press these lids onto the pies. Brush with egg, then cut small steam\n holes in the lids.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 15-20 minutes, until golden.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 0000123_apple_pear_fig_chutney_310g_apple_pear_fig_chutney__412_zpsd5bf96d1.jpeg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/0000123_apple_pear_fig_chutney_310g_apple_pear_fig_chutney__412_zpsd5bf96d1.jpeg\" height=\"354\" width=\"400\" \/\u003E \u003Cbr \/\u003E\nNaturally delicious and extremely versatile, this chutney is brilliant with blue cheese \u0026amp; spicy foods. Superb with sausages and un-smoked ham too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 0000091_wild_cranberry_sauce_wild_cranberry_sauce_240g_412_zpsafa719d7.jpeg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/0000091_wild_cranberry_sauce_wild_cranberry_sauce_240g_412_zpsafa719d7.jpeg\" height=\"357\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Naturally delicious with traditional roast turkey \u0026amp; the perfect accompaniment to duck, goat’s cheese and even apple pie!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFind out more at \u003Ca href=\"http:\/\/www.englishprovender.com\/\"\u003E\u003Cb\u003EThe English Provender Co\u003C\/b\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4449923515356210176\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/celebrate-british-pie-week-with-english.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4449923515356210176"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4449923515356210176"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/03\/celebrate-british-pie-week-with-english.html","title":"Celebrate British Pie Week with the English Provender Co"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2450115287038319649"},"published":{"$t":"2013-09-14T15:46:00.000+01:00"},"updated":{"$t":"2013-09-14T15:46:22.142+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Sweets for the Sweet from Morrisons"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo Cake_shop_page_hero_V2_zps20767010.jpg\" border=\"0\" height=\"205\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Cake_shop_page_hero_V2_zps20767010.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMorrisons has come up with a new and scrumptious range to their Market Street Cake Shop!\u0026nbsp; From extra chocolatey Brownies to Fresh Cream Strawberry Sundaes, there is sure to be something to please anyone's sweet tooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe new and improved range includes Cherry and Raspberry Tarts, Chunky All Butter Shortbreads, Loaded Raspberry and Cream Cake and many more to choose from!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn all over 65 new and improved scrumptious cakes!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Cake_shop_page_heroB_V2_straw_zps4e1899df.jpg\" border=\"0\" height=\"205\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Cake_shop_page_heroB_V2_straw_zps4e1899df.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently given an assortment to taste including . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0521_zps0d69623f.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0521_zps0d69623f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFresh Cream Strawberry and Custard Tarts.\u0026nbsp; The Toddster does love a good Custard Tart, and with the addition of strawberries and sweet whipped cream, what's not to like?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0522_zpsa3c30035.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0522_zpsa3c30035.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLemon and Raspberry Sponge Tarts . . . tarts filled with raspberry jam topped with a sponge cake filling, along with the addition of lemon curd, whipped cream and white chocolate curls on top.\u0026nbsp; Lemon is my only weakness and these look fabulous.\u0026nbsp; Lemon and jam, and cake in a tart and topped with whipped cream.\u0026nbsp; Scrummy yummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0523_zps9b33695e.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0523_zps9b33695e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe piece de resistance . . . a delicious looking Loaded Raspberry and Cream Cake . . .\u0026nbsp; Raspberry blondie sponge puts a tasty twist on the classic cream cake! \nIt’s baked and hand-finished in store for that deliciously fresh taste. \nAlso available in chocolate caramel brownie.\u003Cbr \/\u003E\nMmmm . . . decadent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0520_zpsb3c88f8e.jpg\" border=\"0\" height=\"300\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0520_zpsb3c88f8e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is also a packet of Double Chocolate Brownies, but they'll hold so we're indulging ourselves in them tomorrow. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhether you’re looking to impress party guests or fancy a nibble to accompany your cuppa, why not head on over to Morrisons cake counter for a tasty treat.\u0026nbsp; Go on spoil yourself.\u0026nbsp; Expert approved, most of these cakes have been in-store baked and hand finished.\u0026nbsp; Just look out for the stamps to find out each one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd while we are talking sweets . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cimg alt=\" photo sweetsrange_zpsa25bffa9.png\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/sweetsrange_zpsa25bffa9.png\" width=\"282\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey also have a broad line of retro sweets for you to indulge your sweet tooth in as well . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0527_zpsfbffe138.jpg\" border=\"0\" height=\"300\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0527_zpsfbffe138.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith White or Banoffee Chocolate Eclairs,\u0026nbsp; Giant Strawberries, Fruit Pop Favourites, Jelly Dominoes, Fizzy Pops, Flying Saucers and a really cute assortment of mini jelly characters (Orange Bunnies, Apple Cubs, Black Pups, and a mixed Groovy Gang) to choose from you are really spoilt for choice!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0529_zps4bf51d94.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0529_zps4bf51d94.jpg\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess I had never seen a Flying Saucer before and I just had to try one.\u0026nbsp; Interesting.\u0026nbsp; Colorful Sherbet filled Wafer discs.\u0026nbsp; Quite good actually.\u0026nbsp; I liked them!\u0026nbsp; And only 66 calories for a18g pack!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese goodies are all available in 343 Morrisons stores nationwide, excluding M Local stores.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow if I could only teach the Toddster to carry things home from the grocery store without crushing them.\u0026nbsp; Oh well . . . he's pretty good at lots of other things!\u0026nbsp; I cannot complain about a few crushed cakes!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2450115287038319649\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/sweets-for-sweet-from-morrisons.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2450115287038319649"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2450115287038319649"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/sweets-for-sweet-from-morrisons.html","title":"Sweets for the Sweet from Morrisons"}],"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-3023932823313102433"},"published":{"$t":"2013-08-24T04:00:00.000+01:00"},"updated":{"$t":"2013-08-24T04:00:03.013+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Celebrating the Royal Birth with PG Tips and some Scrummy Crisp Lemon Biscuits"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 9419936-1_zpsa01906ac.jpg\" border=\"0\" height=\"266\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/9419936-1_zpsa01906ac.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo celebrate the birth of the latest heir apparent to the British throne, PG tips has developed a new take on the traditional cuppa to wet the baby’s head – a ‘royal-tea cup’ cocktail.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWorking with Rebecca Seal, drinks expert from Channel 4’s Sunday Brunch, the Fruit Cup style cocktail takes inspiration straight from the royal wedding day to combine details from the pair’s nuptials with quintessentially English ingredients, resulting in a rich and refreshing PG tipple packed full of Britishness and served in dainty tea cups.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Pg_Tips_80_Rich_One_zps80dc23b3.jpg\" border=\"0\" height=\"320\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Pg_Tips_80_Rich_One_zps80dc23b3.jpg\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIngredients in a PG tips ‘royal-tea cup’ include:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003EStrawberries\u003C\/b\u003E – as a major crop in Cambridgeshire, these summery English berries are perfect to include as part of a royal celebration\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003ERose petals\u003C\/b\u003E – two new rose bushes were named after the happy \ncouple and planted in the grounds of Windsor Castle and sugar roses were\n used to decorate their eight-tier wedding cake\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003ESparkling wine\u003C\/b\u003E – English sparkling wine was served to guests at the bride and groom’s wedding breakfast\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EPG tips The Rich One\u003C\/b\u003E – like red wine, all tea contains \ntannins, which gives drinks a wonderfully rich flavour.\u0026nbsp; We’ve used PG \ntips The Rich One for its full-bodied taste\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EGin\u003C\/b\u003E – a quintessentially British ingredient and, according to\n Rebecca Seal, the botanicals used to make gin (like juniper) perfectly \ncomplement the flavours in tea\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003ECucumber\u003C\/b\u003E – from a dainty finger sandwich at traditional afternoon tea\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EApple juice\u003C\/b\u003E -\u0026nbsp; from the fruit trees of the great British orchards\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EElderflower\u003C\/b\u003E – from the hedgerows that line England’s green and pleasant land\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003EMint \u003C\/b\u003E- from English country gardens\u003C\/li\u003E\n\u003C\/ul\u003E\nA ‘royal-tea cup’ cocktail can be made either with or without alcohol\n and is perfect for a sunny garden party, to have with afternoon tea or \nas an aperitif before a barbecue.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0085_zpsa5c53af8.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0085_zpsa5c53af8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPG tips Royal-tea Cup Cocktail Recipe:\u003C\/b\u003E\u003Cbr \/\u003E\nTo enjoy a very British punch in celebration of a potential future \nking, the below recipe makes 10-12 teacups or 6-8 longer drinks -\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIngredients:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003E6 British strawberries with the core removed\u003C\/li\u003E\n\u003Cli\u003EA handful of fresh mint leaves, ripped\u003C\/li\u003E\n\u003Cli\u003E100ml freshly boiled water\u003C\/li\u003E\n\u003Cli\u003E1 PG tips The Rich One teabag\u003C\/li\u003E\n\u003Cli\u003E75g sugar\u003C\/li\u003E\n\u003Cli\u003E50ml freshly squeezed lemon juice (about 1 ½ lemons)\u003C\/li\u003E\n\u003Cli\u003E½ an unwaxed lemon’s rind, peeled and chopped\u003C\/li\u003E\n\u003Cli\u003E15ml elderflower cordial\u003C\/li\u003E\n\u003Cli\u003E100ml English apple juice\u003C\/li\u003E\n\u003Cli\u003E200-400ml gin\u003C\/li\u003E\n\u003Cli\u003E350ml soda water or sparkling water\u003C\/li\u003E\n\u003Cli\u003E350ml English sparkling wine (or cava)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cb\u003EFor non-alcoholic punch:\u003C\/b\u003E\u003Cbr \/\u003E\nOmit the gin and sparkling wine and use 150ml apple juice and 550ml soda water instead\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0086_zps50d2fcc0.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0086_zps50d2fcc0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EGarnish:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003ELots of fresh ice in big chunks\u003C\/li\u003E\n\u003Cli\u003ESlices of cucumber skin\u003C\/li\u003E\n\u003Cli\u003ERose petals\u003C\/li\u003E\n\u003Cli\u003ESlices of strawberries\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0087_zps2c5d5e54.jpg\" border=\"0\" height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0087_zps2c5d5e54.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003C\/ul\u003E\n\u003Cb\u003EMethod:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EStep 1:\u003C\/i\u003E In a pestle and mortar, roughly crush the strawberries and mint leaves together\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EStep 2:\u003C\/i\u003E Mix the crushed mint and strawberries with the hot water,\n PG tips The Rich One teabag, sugar, lemon juice and rind then stir \nuntil all the sugar has dissolved. Leave to stand for 8-10 minutes, then\n strain, reserving the syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EStep 3:\u003C\/i\u003E In a large bowl or jug, mix the syrup with the \nelderflower, apple juice and gin to taste. (The mix can be chilled for a\n few hours at this point until ready to serve.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EStep 4:\u003C\/i\u003E When ready to serve, add large blocks of ice, the soda water and sparkling wine. Stir gently to combine\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EStep 5:\u003C\/i\u003E To serve, line teacups with a sliver of cucumber skin,\n shaved using a potato peeler, then fill the cup with fresh ice. Serve \nusing a ladle\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EStep 6:\u003C\/i\u003E Garnish with a red rose petal and a slice of strawberry in the shape of a heart\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0088_zpsa3b59cc5.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0088_zpsa3b59cc5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did the non-alcoholic version of this delightful little tipple and we quite enjoyed! Except for the cucumber skins . . . I thought they added a bitter touch which I didn't like very much, so I got rid of mine . . . so did the Toddster.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course, you know we did more than drink.\u0026nbsp; I had to make something to eat along with our little \"tipple,\" and I baked some beautifully crisp lemon crisp biscuits!\u0026nbsp; Celebrations always call for something\u0026nbsp; \u003Ci\u003EREALLY\u003C\/i\u003E special don't they?\u0026nbsp;\u0026nbsp; And these crisp little biscuits are just perfect for that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0089_zpsc7ce0f63.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0089_zpsc7ce0f63.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a very, verrrrrry old recipe, gleaned from the cardboard covering of a package of margarine many years ago.\u0026nbsp; My mother had ripped it off and it lay hidden in her red Co-op cookbook for many years.\u0026nbsp; I cannot remember my mother ever baking these, but I have\u0026nbsp; baked them many times.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0091_zps388bf6e4.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0091_zps388bf6e4.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe original recipe called for hard margarine, but I have always used butter.\u0026nbsp; I figure if they add stuff and chemicals to make margarine hard etc., . . . I don't need it in my veins.\u0026nbsp;\u0026nbsp; I'd prefer to have natural vein cloggers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0092_zpseeea62ee.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0092_zpseeea62ee.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are a slice and bake cookie.\u0026nbsp; I've never been able to get them to come out perfectly round, but that doesn't matter.\u0026nbsp; They are crisp and sweet and buttery . . . with a hint of lemon as well as ginger, which is a perfect combination I think.\u0026nbsp; I added the lemon sugar garnish a while back.\u0026nbsp; It just made sense and was the nicest addition I thought.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo, what are you waiting for?\u0026nbsp;\u0026nbsp;\u0026nbsp; Let's get baking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0090_zps0fbb4675.jpg\" border=\"0\" height=\"351\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_0090_zps0fbb4675.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Crisps*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 5 dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-crisps\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003C\/div\u003E\nA\n crisp and buttery slice and bake cookie flavoured with lemon and ginger\n and sprinkled with lemon sugar before baking.\u0026nbsp; Delicious!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n115g of unsalted butter, softened (1\/2 cup)\u003C\/div\u003E\n190g of golden caster sugar (1 cup)\u003C\/div\u003E\n1 medium free range egg\u003C\/div\u003E\n1 TBS finely grated lemon zest\u003C\/div\u003E\n2 TBS lemon juice\u003C\/div\u003E\n245g of plain flour (1 3\/4 cup)\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda\u003C\/div\u003E\n1\/2 tsp ground ginger\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo top:\u003C\/div\u003E\n2 dessertspoons of granulated sugar\u003C\/div\u003E\n1 tsp finely grated lemon zest\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nRub\n the sugar and lemon zest together until very fragrant. Cream together \nthe butter and sugar until light and fluffy.\u0026nbsp; Beat in the egg and lemon \njuice to combine.\u0026nbsp; Whisk together the flour, salt, soda and ginger.\u0026nbsp;\u0026nbsp; \nStir this into the wet ingredients, blending in well.\u0026nbsp;\u0026nbsp; Shape into two 1\n 1\/2 inch in diameter cylinders.\u0026nbsp; Wrap well and chill until very firm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen\n ready to bake rub the topping ingredients together until fragrant and \npreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Line several baking sheets\n with baking paper.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut the rolls with a very sharp \nknife into 1\/4 inch thick slices.\u0026nbsp;\u0026nbsp; Place these on the baking trays.\u0026nbsp; \nSprinkle each with a bit of the lemon sugar.\u0026nbsp;\u0026nbsp; Bake for 6 to 8 minutes \nuntil crisp and golden around the edges.\u0026nbsp;\u0026nbsp; Allow to cool on the baking \nsheets for several minutes before removing to a wire rack to finish \ncooling completely.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStore in an airtight container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3023932823313102433\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/celebrating-royal-birth-with-pg-tips.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3023932823313102433"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3023932823313102433"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/celebrating-royal-birth-with-pg-tips.html","title":"Celebrating the Royal Birth with PG Tips and some Scrummy Crisp Lemon Biscuits"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-828307344370286334"},"published":{"$t":"2012-02-29T13:53:00.003+00:00"},"updated":{"$t":"2012-02-29T14:26:17.897+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"giveaways"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Cillet Bang and a Giveaway"},"content":{"type":"html","$t":"\u003Ciframe src=\"http:\/\/www.youtube.com\/embed\/DJ-RdkG__Dk?rel=0\" allowfullscreen=\"\" frameborder=\"0\" height=\"213\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was recently sent the neatest thing to test out.  The\u003Cspan style=\"font-weight: bold; color: rgb(51, 102, 255);\"\u003E  \u003C\/span\u003E\u003Ca href=\"http:\/\/www.facebook.com\/CillitbangUK?sk=app_237033229710355\"\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 102, 255);\"\u003ECillit Bang All in 1\u003C\/span\u003E \u003C\/a\u003Eis  the latest cleaner in the Cillit Bang arsenal of cleaning products.   The All in 1 comes in a very handy pump dispenser that means every  bottle is tough on dirt and economical to use.\u003Cbr \/\u003E\u003Cbr \/\u003EI am quite familiar with all of the Cillit Bang products and use them in my home often . . . I use the stuff for in the laundry to make my whites whiter (and it works) and I use the spray cleaner for the bath and also for the kitchen.  All of their products work quite well in my opinion and deliver what they promise . . . but could this???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 370px; height: 311px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15322-2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe starter kit comes with one bottle of the all in one surface cleaner, an automatic dispenser and the batteries needed.  The dispenser under the tap activitates automatically delivering the exact amount when you wave your sponge beneath it.  It's quite neat to watch.\u003Cbr \/\u003E\u003Cbr \/\u003EThe first thing I did with it was try to tackle the baked on mess on my hob top.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 333px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15324.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EUmm . . . I am almost embarassed to show you this.  But . . . well for the purposes of illustrating just how good this stuff is I will!  You can see that there is quite a bit of cooked on grime there!  Yuck!!   It's not hard to tell which burners I use the most!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15326-Copy.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI simply waved my damp sponge beneath the nozzle and then I applied it all over the top of my hob.  I let it sit for about 10 minutes, and then I scrubbed it all off.  It took very little elbow grease and this is what I ended up with:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15329.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's not perfect, but it is a vast improvement on what I started out with!    I expect it will take more than a few passes to get all of the grime, but I was quite impressed.\u003Cbr \/\u003E\u003Cbr \/\u003EDo you remember those tasty oats I cooked ???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15566.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere is the pot after cooking.  I even let it sit overnight so that it would dry on even more.  You can even see a scorch on the side of the pot due to the gas flame licking up the sides of the pot, from an earlier cooking session.  I could never get it to disappear.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15567.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI waved the pot beneath the dispenser and got one squirt and then I filled the pot with warm water and let it sit for about 15 minutes . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15582.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPresto Chango!  It looks like a new pot!  Even the scorch mark is gone!\u003Cbr \/\u003E\u003Cbr \/\u003EAll in One has been specially formulated for use on dishes AND surfaces.  Its intelligent cleaning agents react to different surfaces, giving you  a versatile solution to tackle stains and food residues all over the  kitchen.\u003Cbr \/\u003E\u003Cbr \/\u003EThe result?  Sparkling dishes and gleaming surfaces from one product. Gentle enough on your hands for everyday  washing up and wiping down, but powerful enough to cut through grease  and baked on stains. Even pure oil is no match for All in One Dish \u0026amp;  Surface cleaner.\u003Cbr \/\u003E\u003Cbr \/\u003EPlus it's concentrated liquid promises to be 2 X more efficient than regular washing up liquid, so you use less.\u003Cbr \/\u003E\u003Cbr \/\u003EThe All in One Dish and Surface cleaner comes with a clever dispenser which senses your sponge and automatically delivers just the right amount in a measured dose – so no more wastage due to over-squirting.  And because the dispenser can be used again and again, all you need to do is order refills once it runs out. Each contains up to another 160 doses.\u003Cbr \/\u003E\u003Cbr \/\u003EOn surfaces the product cut through dirt just as well as it did on my dishes but 1 pump was enough to clean and any more meant that you were spending time rinsing the lather off. A little goes a long way and as each refill dispenses up to 160 doses the retail price of currently £7.99 for 3 refills it looks like an economical alternative to buying several separate products for your cleaning needs.\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all  I would call this handy product a winner, hands down!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003EWould you like to be able to try the Cillit Bang All in 1 yourself??? I will be giving one away to one lucky reader who comments on this post.  Unfortnately, the UK only.  In order to be in on the giveaway all you have to do is leave a comment at the end of this post and on Monday, March 5th, 2012, I will draw one lucky winner using a random number generator.  Good luck everyone!\u003Cbr \/\u003E\u003Cbr \/\u003EMany thanks to Rachel and Cillit Bang for affording me this opportunity!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EI am giving away one Cillit Bang All in One Starter Kit to one lucky person who comments on this entry."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/828307344370286334\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/cillet-bang-and-giveaway.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/828307344370286334"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/828307344370286334"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/cillet-bang-and-giveaway.html","title":"Cillet Bang and a Giveaway"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/DJ-RdkG__Dk\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4080103712431781860"},"published":{"$t":"2012-02-22T04:00:00.003+00:00"},"updated":{"$t":"2012-02-24T08:37:22.973+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pizza"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"}],"title":{"type":"text","$t":"Pizzas and Salads"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15425.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs I mentioned last week in this post,  the people at\u003Cspan style=\"font-weight: bold; color: rgb(51, 102, 255);\"\u003E \u003C\/span\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.cooksandco.co.uk\/\"\u003Ecooks\u0026amp;Co\u003C\/a\u003E recently sent me a lovely assortment of their newest oils to try out.  I've been very busy over the past week or two trying them out in a myriad of ways and enjoying myself quite a lot in the process!\u003Cspan style=\"display: block;\" id=\"formatbar_Buttons\"\u003E\u003Cspan onmouseover=\"ButtonHoverOn(this);\" onmouseout=\"ButtonHoverOff(this);\" onmouseup=\"\" onmousedown=\"CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);\" class=\" down\" style=\"display: block;\" id=\"formatbar_CreateLink\" title=\"Link\"\u003E\u003Cimg src=\"http:\/\/www.blogger.com\/img\/blank.gif\" alt=\"Link\" class=\"gl_link\" border=\"0\" \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003EI've long been a great fan of the cooks\u0026amp;Co products, having used their condiments and peppers etc quite often over the past few years and always with great results.  I do believe that cooks\u0026amp;Co have become synonymous with quality products in my estimation!\u003Cbr \/\u003E\u003Cbr \/\u003EThey sent me a lovely assortment including the following:\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003ECooks \u0026amp; Co Virgin Sesame Oil\u003C\/span\u003E\u003C\/span\u003E (RSP: £2.99, 250ml) is a high quality virgin oil, Cold pressed from selected sesame seeds which is delicious in salad dressings and vinaigrettes, as well as in stir fry and oriental dishes.\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;font-size:130%;\" \u003E\u003Cbr \/\u003ECooks \u0026amp; Co Walnut Infused Oil\u003C\/span\u003E (RSP: £2.85, 250ml) is made using high quality walnuts and has a delicate nutty flavour that is excellent drizzled over salad and as an ingredient in cakes and Cookies.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;font-size:130%;\" \u003ECooks \u0026amp; Co Hazelnut Oil\u003C\/span\u003E (RSP: £3.99, 250ml) is a great tasting oil made using only the highest quality hazelnuts. It has a fantastic nutty aroma and is perfect for use in cakes, Cookies and salads.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;font-size:130%;\" \u003ECooks \u0026amp; Co Roast Peanut Oil \u003C\/span\u003E(RSP: £3.39, 250ml) is made from selected roasted peanuts and is excellent in dressings as well as homemade mayonnaise and dips.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;font-size:130%;\" \u003ECooks \u0026amp; Co Grapeseed Oil\u003C\/span\u003E (RSP: 3.99, 500ml) is very versatile due to its delicate flavour and is ideal for all types of Cooking, including for use in stir fries, fondues and sauces thanks to its higher burning point than other oils.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;font-size:130%;\" \u003ECooks \u0026amp; Co’s  Olive Oil with Chilli \u003C\/span\u003E(RSP: £2.99, 250ml) is the classic Condiment, which will add a kick of heat from whole Birds Eye Chillies, which infuse this delicious olive oil, to homemade pizzas, pasta, dressings and grilled meat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15259.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELast week I used some of the lovely Grapeseed Oil in this beautiful \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2012\/02\/treacle-gingerbread-loaf.html\"\u003ETreacle Gingerbread Loaf\u003C\/a\u003E, and it was gorgeous.  The original recipe had called for olive oil, but the grapeseed oil worked perfectly well, the end result being a very moist and moreish loaf cake.\u003Cbr \/\u003E\u003Cbr \/\u003ESince then I have been putting the oils through their paces in a variety of ways!\u003Cbr \/\u003E\u003Cbr \/\u003EToday I used some of the chilli oil and made some delicious Ciabatta Pizzas, drizzling some of the oil over the finished pizzas.  It added a lovely depth of heat without overpowering the pizzas.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15431.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Ciabatta Pizzas*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMultiply to create as many or as few as you want\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ciabatta-pizzas\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious and quick!  Amounts will be given for one serving.  You can easily adapt to more.\u003Cbr \/\u003E\u003Cbr \/\u003E1 ciabatta bun, sliced in half horizontally\u003Cbr \/\u003E2 TBS good quality Basil Pesto\u003Cbr \/\u003E3 full sices of gouda cheese, cut into halves diagonally\u003Cbr \/\u003E2 TBS grated parmesn cheese\u003Cbr \/\u003E2 cherry tomatoes, cut into quarters\u003Cbr \/\u003E1 roasted pepper (from a jar) torn into bits\u003Cbr \/\u003E4 dry cured pitted black olives, halved\u003Cbr \/\u003E4 dry cured pitted green olives, halved\u003Cbr \/\u003Ea few basil leaves torn\u003Cbr \/\u003EChili oil to drizzle on the finished pizzas\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 220*C\/425*F\/ gas mark 7.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the two ciabatta halves onto a baking tray. Spread each with 1 TBs of  the pesto.  Top each with 3 half slices of the gouda cheese, placing on  diagonally.  Sprinkle each with 1 TBS of the Parmesan Cheese.  Divide  the cherry tomatoes, roasted pepper and olives between the two.  Scatter  the basil leaves over top.  Bake in the preheated oven for about 10  minutes until the cheese is melted and the pizzas are heated through and  crispy on the edges.  Remove from the oven, drizzle with the chili oil  and serve.\u003Cbr \/\u003E\u003Cbr \/\u003EAnother day I used some of the Virgin Sesame Oil to make a delicious dressing for a Thai Beef Salad.  Oh my but it was some good.  Sometimes Sesame Oil can be quite strong, but this was just right.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/salad-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Thai Beef and Sprout Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/thai-beef-and-sprout-salad\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EServe some lime wedges with this refreshing salad to squeeze over top and some rice crackers on the side.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E8 ounces thinly sliced deli roast beef, torn (1\/2 pound)\u003Cbr \/\u003E1 200g bag of fresh beansprouts, washed well and drained  (About 2 cups)\u003Cbr \/\u003E1 bunch of spring onions, sliced on the diagonal\u003Cbr \/\u003E50g of sugar snap peas, sliced (1 small package, about 1 cup sliced)\u003Cbr \/\u003E1 medium carrot, peeled and cut into match sticks\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Dressing:\u003Cbr \/\u003E2 TBS crunchy peanut butter\u003Cbr \/\u003E1 TBS rice wine vinegar\u003Cbr \/\u003E2 TBS sesame oil\u003Cbr \/\u003E1 tsp light soy sauce\u003Cbr \/\u003E1 tsp runny clear honey\u003Cbr \/\u003Ethe zest and juice of one lime\u003Cbr \/\u003E2 TBS chopped fresh coriander (cilantro)\u003Cbr \/\u003E\u003Cbr \/\u003EFresh lime wedges to serve\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk all the dressing ingredients together in a small bowl to combine.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the beef, sprouts, spring onions, carrots and snap peas in a large  bowl. Toss to combine.  Drizzle with the dressing and serve.\u003Cbr \/\u003E\u003Cbr \/\u003EAnother day it was a delicious Supper Pizza, which I shared with the Toddster . . . just to show I'm not totally selfish.  I know he doesn't like pizza, or he says he doesn't anyways, but he did eat what I gave him, so can't complain . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/Pizza.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Pizza Fiorentina*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 1\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pizza-fiorentina\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA hearty pizza  supper for one, but if you are feeling generous, break two eggs on top  instead of one and share it with your partner.\u003Cbr \/\u003E\u003Cbr \/\u003Eone 9 inch ready made pizza base (or make and bake your own)\u003Cbr \/\u003E5 TBS tomato passata (North American tomato sauce)\u003Cbr \/\u003E2 ounces spinach, cooked and drained (1 1\/2 cups packed leaves)\u003Cbr \/\u003E3 wafer thin slices of deli ham, halved\u003Cbr \/\u003E2 ounces mozzarella cheese diced (1\/2 cup)\u003Cbr \/\u003E1 ounce Parmesan cheese, grated (2 1\/2 TBS)\u003Cbr \/\u003Echili oil to drizzle (to taste)\u003Cbr \/\u003E1 to 2 cloves of garlic, peeled and minced (to taste)\u003Cbr \/\u003E1\/2 tsp oregano flakes\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 220*C\/425*F\/gas mark 7.  Cover the pizza base with passata  and then top with the spinach and ham, scattering it over top.  Sprinkle  over the mozzarella chunks along with the grated Parmesan cheese, the  chili oil, garlic and oregano flakes.  Season to taste with salt and  pepper.  Bake for 10 minutes.  Remove from the oven and make a well in  the centre of the pizza.  Break in the egg.  Return to the oven and cook  for a further 5 to 10 minutes, until the egg is cooked through.  If  desired drizzle with some additional chili oil or basil oil and serve.\u003Cbr \/\u003E\u003Cbr \/\u003EOther than that I have been using the grapeseed oil for the small amount of browning etc that I do from time to time, the walnut oil and peanut oil have both been used in vinaigrette salad dressings and I've been really impressed with each of the oils.  The only down side of any of them would be that nut oil can turn rancid very quickly once opened and one has to be prepared to use them up within a short period of time.  If anyone knows any different than this, let me know, also if you have any information on how you can store them safely for longer periods of time.  Would freezing work?\u003Cbr \/\u003E\u003Cbr \/\u003EI'm still looking for a cookie recipe that I can use some of either the walnut or peanut oil in so if anyone has one let me know!\u003Cbr \/\u003E\u003Cbr \/\u003EMany thanks to \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.cooksandco.co.uk\/\"\u003Ecooks\u0026amp;Co\u003C\/a\u003E for affording me this wonderful opportunity and also Simon for sending them to me."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4080103712431781860\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/pizzas-and-salads.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4080103712431781860"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4080103712431781860"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/pizzas-and-salads.html","title":"Pizzas and Salads"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7848865711798592762"},"published":{"$t":"2012-02-16T04:00:00.004+00:00"},"updated":{"$t":"2012-02-16T08:13:48.193+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Noodles and Cabbage"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15330.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had a real craving for pasta today and so I decided to cook myself up a mess of noodles and cabbage.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15331.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was a dish I used to cook often for my family when they were growing up.  Sometimes we had it as a side dish along with pork chops . . . and sometimes it was the whole dish, served with sour cream and lotsa cheese.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15332.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt was a real favourite of everyone.  I always made a double batch because the leftovers were always fabulous the day after heated up in a little bit of butter in a hot skillet.  The noodles got some brown scrummy bits and it was just wonderful.  We liked fried leftover spag bol too.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15333.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETodd is not a fan of pasta anything, (as you know only too well), so it's something that I only \u003Cspan style=\"font-style:italic;\"\u003Erarely \u003C\/span\u003Eindulge in these days.   I love this recipe because I always, always have what I need to make it in the cupboard.  It's quick and it's easy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15334.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou don't have to use white cabbage all the time.  Today I had a small head of dark Green Savoy Cabbage and so I used that.  I just cooked the cabbage for a shorter time than the white cabbage, and as you can clearly see it gave a nice bright green colour to the dish.  Very pretty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cimg style=\"width: 356px; height: 356px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/61927011_H.jpg\" \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003EI also added a bit of zip with a light drizzle of cooks\u0026amp;Co Olive Oil with Chillies  which I was sent to try out the other day.  (Remember the grapeseed oil  that I used the other day to make that \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2012\/02\/treacle-gingerbread-loaf.html\"\u003ETreacle Gingerbread Loaf\u003C\/a\u003E that was so nice??  Same company!)It added a wonderful kick to the dish.  Hot chillies are added to this olive oil to help to create a classic condiment for pizza's, pasta dishes, dressings sauces and grilled meats.   I really thought it added a lovely depth of flavour.  This is great olive oil . . . and a little drizzle goes a long way!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15341.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn any case, Todd sat there enjoying his ham sandwich and I sat there enjoying my bowl of Noodles and Cabbage.  Everybody was content and happy.  ☺  Just as it should be.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15344.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Noodles and Cabbage*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/noodles-and-cabbage\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a lovely  dish that goes well with most meats, and I have even been known to eat a  big plate of it all on it's own.  My family always used to love it when  I made this.  I most often use flat egg noodles such as Fettuccini, but Tagliatele and Farfelle works really well also.  I don't think  that it is suited to the rounder types of pasta.  You can top it with  sour cream if you like, but we have always loved to have ours with a  dusting of freshly grated Parmesan Cheese.\u003Cbr \/\u003E\u003Cbr \/\u003E2 cups egg noodles, or other pasta\u003Cbr \/\u003E(Uncooked)\u003Cbr \/\u003E1\/4 cup butter\u003Cbr \/\u003E1 large onion, peled and thinly sliced\u003Cbr \/\u003E1 small head of white cabbage, quartered, core trimmed away, and thinly sliced\u003Cbr \/\u003E2 tsp brown sugar\u003Cbr \/\u003Esea salt and freshly ground black pepper to taste\u003Cbr \/\u003ESour Cream or freshly grated Parmesan Cheese for serving (optional)\u003Cbr \/\u003E\u003Cbr \/\u003EBring  a large pot of lightly salted water to the boil.  Add the noodles and  cook according to the package directions.  When done, drain well, rinse  in warm water and then keep warm until they are needed.  (Tossing them  with just a touch of vegetable oil helps to keep them from sticking  together.)\u003Cbr \/\u003E\u003Cbr \/\u003EHeat a large skillet over medium high heat.  Add the  butter and once it is foaming add the onion.  Cook, stirring until the  onion begins to soften.  Add the cabbage and sprinkle it all with the  brown sugar.  Cook, stirring and tossing until the cabbage begins to  wilt and brown in a few placed, and the onion and cabbage are well mixed  together.\u003Cbr \/\u003E\u003Cbr \/\u003ETurn the heat to low, pop a lid on top, and cook for  five to ten minutes, giving it a stir every few minutes, until the  cabbage and onion are nicely softened and beginning to caramelize a  bit.  Remove the lid and toss in the noodles, mixing all together well.   Heat through and season to taste with some salt and black pepper.   Serve hot with a dollop of sour cream on top of a light dusting of  Parmesan Cheese.  Delicious!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/scan0025.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECooking in The Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2012\/02\/maries-horrible-rotten-no-good-day.html\"\u003ECheater's Apple and Cherry Crumble.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7848865711798592762\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/noodles-and-cabbage.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7848865711798592762"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7848865711798592762"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/noodles-and-cabbage.html","title":"Noodles and Cabbage"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-489729869344097810"},"published":{"$t":"2012-02-11T04:00:00.006+00:00"},"updated":{"$t":"2014-11-08T16:45:24.379+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Treacle Gingerbread Loaf"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15258.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the perks of having a food blog is that on occasion you get sent something really nice to try out.  Sometimes, it's food . . . other times some new piece of equipment to play with . . . and best of all, sometimes it's a new cookery book!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15251.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow my husband would argue somewhat with that being the best . . . as he \u003Cbr \/\u003E\n\u003Cdel\u003Eis nuts \u003C\/del\u003Emistakingly thinks I have far too many cookbooks already . . . but as \u003Cspan style=\"font-style: italic;\"\u003Eany\u003C\/span\u003E cooking aficionado knows.  YOU CAN NEVER HAVE TOO MANY COOKBOOKS!!  There . . . it just had to be said.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15250.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe people at FW Media recently sent me over a few to try out and I thought I would give the first one a go today.  It's called Teashop Treats and is by the Reader's Digest.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cembed allowfullscreen=\"true\" allownetworking=\"all\" height=\"360\" src=\"http:\/\/wmg.photobucket.com\/pbwidget.swf?pbwurl=http%3A%2F%2Fwmg.photobucket.com%2Falbums%2Fv51%2FMarieAlice%2FAmazing%20English%20Kitchen%2F86a894e9.pbw\" type=\"application\/x-shockwave-flash\" width=\"300\" wmode=\"transparent\"\u003E\u003C\/embed\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have a few Reader's Digest Cookery books that I've collected through the years.  They've always been really good books, and I have to say that, despite it's lack of food photos, this has not disappointed me thus far.  It's a small book, only about 8 by 6 inches in size, about the size of a pocket book novel, but don't let it's size fool you.  It is chock full of lovely delights.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15268.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTasty goodies such as Strawberry Shortcake or Bath Buns, Blueberry Muffins, Chocolate Cake, Scones . . . and little savouries such as Souffled Salmon Tartlettes.  I really should be waiting a few weeks to let you know about this, but after baking this fabulous Ginger Loaf that I baked out of the book today, I just couldn't wait.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15260.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis may be \u003Cspan style=\"font-style: italic;\"\u003Ethe\u003C\/span\u003E bestest and tastiest Gingerbread Loaf  I have ever baked!  It's rich, it's spicy  . . . it's moist and best of all . . .it's absolutely delicious!  I kid you not!!  I have fallen in love with this recipe.  That's why I couldn't wait to show you.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15259.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf this recipe is any indication of the quality of the other recipes in the book, I just know I won't be disappointed . . . because, food photos or not, I give this recipe a resounding 10+ stars with a few rosettes thrown in for good measure!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15264.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do love the quaint little illustrations throughout, which are really very pretty, and I love the size.  It has a wonderful combination of what look to be beautiful recipes covering just about anything you might want to serve at an afternoon tea . . . so break out the teapot and get baking . . . coz you are really going to enjoy this one!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15262.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had mine warm . . . spread with cold butter a la Canadienne . . . with a hot cuppa.  (Don't you just love that cup!  I got it at Gordale Nurseries.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15263.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Treacle Gingerbread Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nmakes one large loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/treacle-gingerbread-loaf\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has to be one of the tastiest gingerbread loaves I have ever made!  Just be sure to use a large enough pan!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nbutter for greasing\u003Cbr \/\u003E\n185g plain flour (1 3\/4 cup)\u003Cbr \/\u003E\n110g self raising flour (1 cup, plus 2 TBS)\u003Cbr \/\u003E\n1 tsp bicarbonate of soda\u003Cbr \/\u003E\n1 TBS ground ginger\u003Cbr \/\u003E\n3 tsp ground mixed spice (see my recipe in the\u003Cbr \/\u003E\nside bar on the right hand side of the page)\u003Cbr \/\u003E\n140g soft light brown sugar (scant 3\/4 cup)\u003Cbr \/\u003E\n260g black treacle (3\/4 cup) (In North America, use molasses)\u003Cbr \/\u003E\n185ml milk (12 1\/2 TBS)\u003Cbr \/\u003E\n80ml olive oil (5 1\/2 TBS)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter a 450g loaf tin with  butter and line with baking parchment, ensuring that the paper extends 3  cm above the tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift the flours, soda, ginger and mixed spice  into a large bowl.  Stir in the sugar until well combines.  Whisk  together the treacle, milk, olive oil and eggs.  Add the flour mixture  and stir until combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon into the prepared loaf tin and  bake for 40 to 45 minutes, or until  a skewer inserted into the centre  comes out clean.  Allow to stand in the tin for 10 minutes before  turning out onto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStore tightly wrapped and it will stay lovely and moist for days and days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15253.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh and in the spirit of always keeping it real . . . do be sure to use the proper sized pan for this.  My pan was a bit on the small side and I kinda thought so when I poured the batter into the pan . . . but I ignored the niggling doubt in my mind and went with it anyways . . . now I have a bit of a mess to clean up in my oven . . . but I do have to say, those crunchy bits that were hanging over the sides . . . just as delicious as the rest of it.  Yep!!   Scrummy deliciousness with the \u003Cspan style=\"font-style: italic;\"\u003Eadded j\u003C\/span\u003Eoy of crunch!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Crystal and the people at FW Media . . .  and the Reader's Digest of course!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15250a.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you can see from the recipe, it calls for Olive Oil, which is really unsual in a loaf recipe, but which I think gives this tasty loaf all of it's rich moist texture.  I was recently sent an assortment of oils to try out  from \u003Ca href=\"http:\/\/www.cooksandco.co.uk\/\" style=\"color: #3366ff; font-weight: bold;\"\u003ECooks \u0026amp; Co.uk. \u003C\/a\u003E I am no stranger to their line of products, having used their real quality olives, roasted peppers and sundried tomatoes in the past.  (I just love their roasted Red Peppers Stuffed with Feta Cheese.  Beautiful.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyways, they sent me a lovely assortment of oils to try out, including this beautiful bottle of Grapeseed Oil.  I thought it was just perfect to use in this recipe and I was not wrong.  The flavour is delicate and not at all overpowering, which makes it an excellent choice for using in baked goods, salad dressings and stir fries.  It also has a higher burning temperature than most oils, which is a bonus as well.  (I also have bottles of a few of their other oils to try out, so look for my opinions on them soon.)  In the meantime, this one gets two thumbs up! (RSP: £3.99, 500ml)  Many thanks to Simon and the people at cooks\u0026amp;CO!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd now to tackle the mess of spill over in my oven . . . sigh.  There is no rest for the wicked.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/chickenenchiladapie.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCooking in The Cottage today, a delicious \u003Ca href=\"http:\/\/www.ayearfromoakcottage.org\/2012\/02\/poetry-saturday-star.html\" style=\"color: #3366ff; font-weight: bold;\"\u003EChicken Enchilada Casserole!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/489729869344097810\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/treacle-gingerbread-loaf.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/489729869344097810"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/489729869344097810"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/treacle-gingerbread-loaf.html","title":"Treacle Gingerbread Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3207631049592111919"},"published":{"$t":"2011-12-21T04:00:00.004+00:00"},"updated":{"$t":"2022-12-01T12:55:33.234+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"scrummy snacks. elevenses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Marzipan \u0026 Mincemeat Tea Loaf"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Mincemeat \u0026amp; Marzipan Tea Loaf\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/36_Almond_Marzipan_145_x_145__50991_std.png\" style=\"height: 353px; width: 353px;\" title=\"Mincemeat \u0026amp; Marzipan Tea Loaf\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou probably recall that the people at \u003Ca href=\"http:\/\/www.oetkeronline.co.uk\/\" style=\"color: #cc0000; font-weight: bold;\"\u003EDr Oetker\u003C\/a\u003E sent me a few things to do some Christmas Baking with.  One of them was a packet of their \u003Ca href=\"http:\/\/www.oetkeronline.co.uk\/products\/36%25-Almond-Marzipan-Premium-Recipe.html\" style=\"color: #3366ff; font-weight: bold;\"\u003E36% Almond Marzipan\u003C\/a\u003E, premium recipe.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;We love marzipan in this house, so trying it was not a hardship in any way!\n\nFoil wrapped, their 36% Almond Marzipan uses a premium recipe to give it a superb distinctive almond flavour.  The almonds are carefully ground and mixed to create a beautifully smooth, soft textured marzipan to help you mould easily and achieve a smooth surface on your cakes.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt has the natural pale almond nut colour of almonds and contains no added colouring.  Natural is always a big bonus in my books.  I'm a natural gal all the way.\n\n\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14607.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I decided to bake our all time favourite Mincemeat \u0026amp; Marzipan Tea Loaf.  This is a recipe that I have adapted from one of those little BBC Good Food Books, \"101 Cakes and Bakes.\"\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;It is a cake I make fairly often because it contains two of my absolute favourite ingredients . . . Mincemeat and Marzipan!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\n\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14610.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;The end result is a deliciously moist tea loaf, filled with spice and fruit and fudgy little pockets of scrummy marzipan!  Oh so good . . . and we love the toasted flaked almonds on the top too.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14612.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Just perfect for tucking into with a nice hot cuppa in the afternoon!  And whilst I am talking about hot cuppa's . . . here's a wonderful idea for a last minute Christmas Gift for that Britophile of yours!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14617.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan class=\"info-title\" id=\"UpsellFocus_TabbedContainer1_rptTabContent_ctl00_lblTabContentMain\"\u003E\u0026nbsp;I love the look of this Union Jack exterior milk frother!  It's easy to clean\u003C\/span\u003E with a removeable frother attachment which you can wash by hand, and also comes with it's own sturdy slim line carry case.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI just love frothy milk on the top of a hot drink, don't you?\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14613.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\n\nIt helped to make the hot chocolate that I enjoyed with my afternoon slice of cake a real frothy pleasure indeed.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\n\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14614.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Bake the cake.  You won't be sorry you did.  Scrumdiddlyumptious!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Edd\u0026nbsp;\u003Cimg alt=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14616.jpg\" style=\"height: 360px; width: 360px;\" title=\"Marzipan \u0026amp; Mincemeat Tea Loaf\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u0026nbsp;\n\u003Ci\u003E\u003Cb\u003E*Mincemeat and Marzipan Tea Loaf*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003Cbr \/\u003EMakes one 2 pound loaf, serving 12\u0026nbsp;\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mincemeat-and-marzipan-teabread\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;A  deliciously moist, spiced and fruity teabread, filled with little  pockets of Marzipan and topped with flaked almonds.  Delicious for  munching with a hot cuppa in the afternoon.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;200g self raising flour (1 1\/2 cups)\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;4 ounces cold butter, cut into pieces (1\/2 cup)\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E85g of light muscovado sugar (Scant half cup packed)\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E85g marzipan, cut into 1\/2 inch cubes (a scant 1\/4 pound, about 3\/4 cup, loose)\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E300g of prepared mincemeat (1 1\/4 cups)\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E2 large free range eggs\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E2 TBS flaked almonds\u0026nbsp;\u003C\/p\u003E\u003Cp\u003Esifted icing sugar for dusting once baked and cooled\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Preheat the oven to 180*C\/350*F\/ gas mark 4.    Butter a 2-pound loaf tin and line it with baking paper.  Set aside.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Sift  the flour into a bowl.  Drop in the butter pieces and rub them into the  flour using your fingertips, until you have a mixture resembling fine  crumbs.  Stir in the sugar and the marzipan cubes, trying to keep the  cubes separated.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Beat together the eggs and the mincemeat.  Stir  this into the flour mixture until evenly combined.  Spoon into the  prepared loaf tin, smoothing over the top.  Sprinkle the almonds over  all.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Bake for about 1 hour until the loaf is risen and golden  brown on top and a skewer inserted into the centre comes out clean.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3207631049592111919\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/marzipan-mincemeat-tea-loaf.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3207631049592111919"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3207631049592111919"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/marzipan-mincemeat-tea-loaf.html","title":"Marzipan \u0026 Mincemeat Tea Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8456278294145064334"},"published":{"$t":"2011-12-16T04:00:00.003+00:00"},"updated":{"$t":"2011-12-16T07:12:06.295+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Some tasty Casseroles and a few Vegetarian Options for Christmas Day"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 334px; height: 334px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/372837_91996682614_1520536912_n.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs you all know I'm a really big fan of \u003Ca style=\"font-weight: bold; color: rgb(0, 102, 0);\" href=\"http:\/\/www.pipersfarm.com\/\"\u003EPiper's Farm\u003C\/a\u003E, so much so that I have entrusted my entire Christmas Feast to them this year.  I know!  That takes a lot of faith . . . but I have a lot of faith in Piper's Farm.  I've never had a dud from them yet!\u003Cbr \/\u003E\u003Cbr \/\u003EAs you may recall they recently sent me a lovely assortment of things to test from their Christmas Range, including a delicious Haunch of Venison and their tasty Goose Breast.  I also reviewed their ready meal Daube of Beef.  So delicious.\u003Cbr \/\u003E\u003Cbr \/\u003EIn the past few days I've been able to cook and taste three more of their ready meal range, a very delicious enterprise indeed!\u003Cbr \/\u003E\u003Cbr \/\u003EFirst up \u003Ca style=\"font-weight: bold; color: rgb(255, 102, 0);\" href=\"http:\/\/www.pipersfarm.com\/buy-meat-online\/ready-meals\/#Pork-with-Orange-and-Juniper\"\u003EPork with Orange \u0026amp; Juniper\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/pork_juniper_orange.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe both really enjoyed this.  Rolled Shoulder of Pork, seared and then casseroled in a delicious sauce using warmed Brandy, milk, lemon juice \u0026amp; our their homemade Chicken stock. It's finished with fresh bay leaves, crushed juniper berries and slices and segments of fresh oranges.  The pork was fork tender and the sauce rich and beautifully flavoured.  We both gave it 9 out of 10 and would be very comfortable serving it to a guest.\u003Cbr \/\u003E\u003Cbr \/\u003ENext was their \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 0);\" href=\"http:\/\/www.pipersfarm.com\/buy-meat-online\/ready-meals\/#Coq-au-Vin\"\u003ECoq au Vin.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/coq_au_vin.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI am no stranger to Coq au Vin.  This was a dish I prepared regularly when I worked as a personal Chef down South.  It was a dinner party favourite.  How would this ready meal compare to what I used to make . . .\u003Cbr \/\u003E\u003Cbr \/\u003ETender pieces of chicken . . . legs and thighs . . . simmered in chicken stock (again their own) until fork tender . . . with the addition of smoky bacon lardons (their own bacon), sweet shallots, scrummy mushrooms and a deliciously rich sauce of reduced red wine, homemade chicken stock, jus, bay leaves \u0026amp; rosemary.  This was hand's down my favourite.  We loved this.  I would absolutely buy this and serve it to a guest.  I give this a whopping 10 out of 10!  Great praise indeed coming from someone who knows great Coq au Vin when I taste it.\u003Cbr \/\u003E\u003Cbr \/\u003EFinally we tested the \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.pipersfarm.com\/buy-meat-online\/ready-meals\/#Chicken-Cacciatore\"\u003EChicken Cacciatore.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/chicken_cacciatore.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce again chicken drumsticks and bonless thighs, browned in butter and simmered until fork tender in chicken stock (their own).  Next a delicious sauce which is made by sauteeing onions \u0026amp; garlic in a little butter until soft, before adding white wine, mushrooms, chopped tomatoes, more homemade chicken stock \u0026amp; sugar.  We both enjoyed, although I have to say I was not really fond of the chicken skin in this, so that was discarded.  The sauce however was rich and wonderfully flavoured.  I could have eaten the sauce alone on buttered pasta and been very, very happy!\u003Cbr \/\u003E\u003Cbr \/\u003EWe gave this a 7 out of 10, but only because of the skin on the chicken, in every other way it was perfect.\u003Cbr \/\u003E\u003Cbr \/\u003EAll of these dishes were very easy to reheat.  Packed in single portion sizes and vacumn sealed, you simply pop however many portions you are wanting to heat into a pot of water which is at a rolling simmer, then heat at a gentle simmer for 20 minutes.  The hardest part is cutting the bags open when you are ready to serve, but with a good pair of tongs and some fine kitchen shears we were \"in-like-Flyn!\"\u003Cbr \/\u003E\u003Cbr \/\u003EAnother thing we like about Piper's Farm is their provenance and rearing of all their own meats and poultry in the most natural of ways to their use of pure and natural ingredients without preservatives, enhancers, or artificial flavours.  These meals are frozen within minutes of their preparation and delivered quickly to your door so that you can pop them into your own freezer and then reheat to your own requirements.  They are as fresh as if you had made them yourself.  And I can vouch for the delivery service.  It's excellent.  Everything comes in quality packaging and then packed again in ice packs, shredded papers etc. so that everything arrives still frozen and intact.  Very impressive indeed.  \u003Ca style=\"font-weight: bold; color: rgb(0, 102, 0);\" href=\"http:\/\/www.pipersfarm.com\/\"\u003EPipers Farm\u003C\/a\u003E . . . meat the natural way.  Check them out.  You won't be sorry you did.  Thanks Piper's Farm for all this lovely tastiness!!\u003Cbr \/\u003E\u003Cbr \/\u003EAnd now on to my Vegetarian Options for your Christmas Feast.  Which I agree, seems a little strange where I've just been talking about beautiful meat, but there ya go!  I've never been boring or predictable!\u003Cbr \/\u003E\u003Cbr \/\u003EFirst up we have a delicious Nut Roast, which is easy and comes with a scrummy Cranberry Sauce!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/NutRoastwithcranberries.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Mixed Nut Roast with Cranberry Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mixed-nut-roast-with-cranberry-sauce\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's worth buying fresh nuts for the vegetarian festive treat!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cranberry sauce:\u003Cbr \/\u003E175g fresh cranberries (6 ounces)\u003Cbr \/\u003E100g of caster sugar (1\/2 cup)\u003Cbr \/\u003E300ml of red wine (1 1\/4 cups)\u003Cbr \/\u003E1 cinnamon stick\u003Cbr \/\u003E\u003Cbr \/\u003EFor the roast:\u003Cbr \/\u003E2 TBS butter, plus extra for greasing\u003Cbr \/\u003E2 garlic cloves, peeled and chopped\u003Cbr \/\u003E1 large onion, peeled and chopped\u003Cbr \/\u003E50g of pine nuts, toasted  (1 3\/4 ounce)\u003Cbr \/\u003E75g of hazelnuts, toasted (2 3\/4 ounce)\u003Cbr \/\u003E50g of walnuts, ground (1 3\/4 ounce)\u003Cbr \/\u003E50g cashew nuts, ground (1 3\/4 ounce)\u003Cbr \/\u003E100g of fresh whole wheat bread crumbs (3 1\/2 ounces)\u003Cbr \/\u003E1 large free range egg, beaten\u003Cbr \/\u003E2 TBS chopped fresh thyme\u003Cbr \/\u003E250ml of vegetable stock (8 fluid ounces)\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003Efresh thyme springs to garnish\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\u003Cbr \/\u003EButter  a loaf tin and line it with greaseproof paper.  Melt the remaining  butter in a saucepan over medium head.  Add the garlic and onion and  cook, stirring for about 5 minutes, until softened but not browned.   Remove from the heat.  Grind the pinenuts and hazelnuts.  Stir all of  the nuts into the saucepan and add the breadcrumbs, egg, thyme and  stock.  Season to taste with salt and pepper and mix all together well.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon  the mixture into the buttered loaf tin, smoothing over the top.  Cook  in the preheated oven for 30 minutes until cooked through and golden  brown.  The loaf is cooked when a skewer inserted in the centrre comes  out clean.\u003Cbr \/\u003E\u003Cbr \/\u003EHalfway through the cooking time make the cranberry  sauce.  Put all the ingredients into a saucepan and bring to the boil.   Reduce the heat and simmer gently, stirring occasionally for about 15  minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, remove the sauce from the heat, discarding the  cinnamon stick.  Remove the nut roast from the oven and turn out onto a  warmed serving dish.  Garnish with thyme sprigs.  Cut into slices to  serve along with  the sauce.\u003Cbr \/\u003E\u003Cbr \/\u003EHow about some scrummy crisp Mushroom Filo Parcels?  Delicious with a crisp filo pastry and a lovely Madeira and Creme Fraich Sauce.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/MUSH.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Wild Mushroom Filo Parcels*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/wild-mushroom-filo-parcels\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETasty little vegetarian pies filled with mushrooms and rice and served with a delicious creamy sauce.\u003Cbr \/\u003E\u003Cbr \/\u003E30g dried porcini mushrooms (1 ounce)\u003Cbr \/\u003E70g butter (2 1\/2 ounces a generous 1\/4 cup)\u003Cbr \/\u003E1 shallot, peeled and minced\u003Cbr \/\u003E1 garlic clove, peeled and minced\u003Cbr \/\u003E100g chestnut mushrooms, sliced (3 1\/2 ounces)\u003Cbr \/\u003E100g white cap mushrooms, sliced (3 1\/2 ounces)\u003Cbr \/\u003E200g of wile mushrooms, roughly chopped (about 1\/2 pound)\u003Cbr \/\u003E150g basamati rice, cooked and cooled (5 1\/2 ounces)\u003Cbr \/\u003E2 TBS dry sherry\u003Cbr \/\u003E1 TBS of soy sauce\u003Cbr \/\u003E1 TBS chopped fresh flat leaf parsley\u003Cbr \/\u003E18 sheets of filo pastry, thawed if frozen\u003Cbr \/\u003Evegetable oil for brushing\u003Cbr \/\u003E350ml of creme fraiche (1 1\/2 cups)\u003Cbr \/\u003E50ml of Madeira (1\/4 cup)\u003Cbr \/\u003Esea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EPut the dried mushrooms into a heatproof bowl and just cover with some boiling water.  Leave to soak for 30 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt  half the butter in a large skillet over low heat.  Add the shallot and  garlic, and cook, stirring occasionally, for 5 to 8 minutes until they  are softened without colouring.  Add all the fresh mushrooms and cook,  stirring for 2 to 3 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas  mark 6.  Drain the dried mushrooms, reserving the soaking liquid.   Roughly chop and add to the frying pan along with the rice, sherry,  soysauce and parsley.  Season well with salt and pepper and simmer until  most of the liquid has evaporated.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the remaining butter in a  small saucepan.  lay 1 sheet of the filo pastry on a work surface and  brush with melted butter.  Put another sheet on top and brush with more  butter.  Top with third sheet..  Spoon 1\/6 of the mushroom mixture into  the centre and then fold in the edges to form a parcel, using a little  more of the butter to help the edges to stick together.  Repeat to make  six parcels.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace the parcels onto a lightly oiled baking sheet  and brush with the remaining butter.  Bake in the oven for 25 to 30  minutes, until golden brown.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile they are baking make a sauce  by heating the reserved soaking liquid in a saucepan.  Whisk in the  creme fraiche and Madeira.  Stir over low heat until heated through.   Season to taste with some salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EServe the parcels on heated plates with a portion of sauce spooned over top.\u003Cbr \/\u003E\u003Cbr \/\u003EFinally a delicious Vegetarian Crumble of Mushrooms and Cheese with a nutty crumble topping!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/CHEESE.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Taleggio, Tarragon and Mushroom Crumble*\u003C\/span\u003E\u003Cbr \/\u003EServes 6 to 9\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/taleggio-tarragon-and-mushroom-crumble\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious Vegetarian Crumble to please all the veggies in your home!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Crumble Topping:\u003Cbr \/\u003E280g fresh breadcrumbs (3 1\/4 cups)  use a sturdy bread such as a hearty\u003Cbr \/\u003Esourdough loaf\u003Cbr \/\u003E2 cloves of garlic, peeled and crushed\u003Cbr \/\u003E180g of unsalted butter, melted (2\/3 cup)\u003Cbr \/\u003E50g freshly grated Parmesan Cheese (1\/2 cup)\u003Cbr \/\u003E50g flaked almonds (1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling:\u003Cbr \/\u003E12g of unsalted butter (1\/2 cup)\u003Cbr \/\u003E4 banana shallots, peeled and finely chopped\u003Cbr \/\u003E700g field mushrooms, trimmed and quartered (1 3\/4 pound)\u003Cbr \/\u003E2 TBS finely chopped tarragon\u003Cbr \/\u003E6 TBS creme fraiche\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003E200g taleggio cheese, rind removed (7 ounces)\u003Cbr \/\u003E\u003Cbr \/\u003EFirst make the crumble topping.  Combine all the ingredients in a bowl.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter in a large skillet.  Add the shallots and cook over medium heat for two minutes, just until softened, without browning.  Stir in the mushrooms and cook for 5 minutes longer, just until the mushrooms are slightly wilted.  Remove from the heat and stir in the tarragon and creme fraiche.  Season to taste with some salt and pepper.  Spread the mushroom mixture in a single layer in two 1 litre (4 cup) casserole dishes.  Dot small pieces of the tal;eggio cheese over top.  Sprinkle the crumble topping evenly over both casseroles.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 20 minutes until the topping is crisp and golden brown and the casseroles are heated through.\u003Cbr \/\u003E\u003Cbr \/\u003ENext up . . . Tasty Side Dishes guaranteed to make every taste bud tingle with anticipation!  (Sounds good eh?)  Stay tuned!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/LemonMeringueCake.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver at The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/12\/friday-thoughts.html\"\u003ELemon Meringue Cake!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8456278294145064334\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/some-tasty-casseroles-and-few.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8456278294145064334"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8456278294145064334"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/some-tasty-casseroles-and-few.html","title":"Some tasty Casseroles and a few Vegetarian Options for Christmas Day"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7680053031282509891"},"published":{"$t":"2011-12-11T04:00:00.004+00:00"},"updated":{"$t":"2011-12-11T07:25:58.080+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Dr Oetker and Angel Cookies"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14501.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe people from \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.oetker.co.uk\/oetker_uk\/homepage.html\"\u003EDr Oetker \u003C\/a\u003Erecently sent me some lovely decorations to use in my Christmas Baking, along with a few other goodies.  Today I decided to test out the Shimmer Sugar, Soft Shimmer Pearls and Sugar Strands.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.oetker.co.uk\/oetker_uk\/homepage.html\"\u003EDr. Oetker\u003C\/a\u003E is a family owned business which has been creating high  quality foods for over 100 years.  They produce everything from frozen pizzas and baking mixes to quality Icings, Chocolate, baking aids and decorations.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14500.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI often use their baking decorations and have always been really pleased with the results.  I especially love their little wafer daisies, which look so pretty on cupcakes etc.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14498.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo, today I decided to bake some Angel Cookies.  It all sounded so pretty in my mind.  I would use a basic sugar cookie type of dough and then make shapes with it . . . triangles for the bodies and flat circles for the heads.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14503.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe wings would be made from pretzels.  (It's the sweet\/salty thing that is moreishly scrummy.)\u003Cbr \/\u003EI used some of the shimmer balls for angel eyes.  They did look very nice prior to baking.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14504.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAfter baking the shimmer balls had kind of melted a bit,  making them look a bit like their mascara had run . . . so I have to say don't bake with them . . . reserve them for decorations after baking.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14507.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI planned on dipping the edges of the wings and bottoms of the dresses into melted white chocolate and then into the sugar crystals and sugar strands.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14514.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis worked perfectly and looked very pretty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14505.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnly thing . . . however scrummy they tasted . . . my angels came out looking decidedly alien-like.\u003Cbr \/\u003E\u003Cbr \/\u003EET . . . phone home.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14508.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Angel Cookies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 2 dozen\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/angel-cookies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThese are supposed to look like angels!  Ideally they should.  Mine looked like ET, but they tasted good so no harm done!\u003Cbr \/\u003E\u003Cbr \/\u003E280g plain flour (2 cups)\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E6 ounces butter, softened (3\/4 cup)\u003Cbr \/\u003E75g golden caster sugar (2\/3 cup)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E48 heart shaped pretzels (the smaller ones)\u003Cbr \/\u003E100g bar of white chocolate (4 ounces)\u003Cbr \/\u003Ea variety of sprinkles and jimmies\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Line a couple of baking sheets with baking paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECream  together the butter and sugar until light and fluffy.  Beat in the egg  and vanilla.  Whisk together the flour and baking powder.  Beat this  into the creamed mixture.\u003Cbr \/\u003E\u003Cbr \/\u003ELay out the pretzels on the baking  sheets, placing the curved ends together like wings and keeping space  between them for the cookies to spread.\u003Cbr \/\u003E\u003Cbr \/\u003EShape 24  walnut sized  balls with the dough.  Shape 24 balls about 1\/4 the size of the others.   Roll the large balls into a cigar shape.  Pinch one end narrower than  the bottom, and then flatten into a triangular shape.  Press each of  these onto one set of the wings, covering the joining.  Take the smaller  balls and flatten them into a circle and place at the top end of the  triangles, covering the top and wing joinings.  Repeat until all are  done.  You can then place two small balls for eyes onto the heads of  each.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 10 to 12 minutes until golden brown.  Remove to a wire rack to cool completely.\u003Cbr \/\u003E\u003Cbr \/\u003EBreak  the chocolate into bits and then carefully melt.  Place your  decorations into small bowls.  I used sugar crystals for the wings and  sugar strands for the bottoms of the dresses.  Dip each of the pretzel  edges in white chocolate and then into the sugar crystals.  Likewise dip  the edge of the dresses into white chocolate and dip them into the  sugar strands.  Set aside on a wire rack to set.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14516.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMany thanks to Dr Oetker for sending me these lovely little decorations to help me get on with my holiday baking.  Dr Oetker products are available in grocery stores nation wide.\u003Cbr \/\u003E\u003Cbr \/\u003EFeel free to like their \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/www.facebook.com\/DrOetkerBaking\"\u003Efacebook page\u003C\/a\u003E, where you'll find lots of recipes, contests and other fun things!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/changes\/hiddensurprisemuffins.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in the Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/12\/maries-sunday-six.html\"\u003EJam Surprise Muffins\u003C\/a\u003E!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7680053031282509891\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/dr-oetker-and-angel-cookies.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7680053031282509891"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7680053031282509891"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/dr-oetker-and-angel-cookies.html","title":"Dr Oetker and Angel Cookies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3680516497725056385"},"published":{"$t":"2011-11-28T04:00:00.004+00:00"},"updated":{"$t":"2011-11-28T12:53:08.607+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Christmas Cookie Cutters and Creamy Sweet Potato Soup"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/angel-wing-cookie-cutters.jpg\" \/\u003E\u003Cspan style=\"display: block;\" id=\"formatbar_Buttons\"\u003E\u003Cspan onmouseover=\"ButtonHoverOn(this);\" onmouseout=\"ButtonHoverOff(this);\" onmouseup=\"\" onmousedown=\"CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);\" class=\" down\" style=\"display: block;\" id=\"formatbar_CreateLink\" title=\"Link\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003ESeveral weeks ago the people from \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.eddingtons.co.uk\/itemdetail.aspx?i=42143548\u0026amp;c=255\"\u003EEddington's\u003C\/a\u003E sent me a couple of things from their Christmas line to test out.  You probably remember the \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2011\/11\/nutmeg-cake-and-snowflake-mould.html\"\u003Esnowflake  moulds\u003C\/a\u003E that I made little nutmeg cakes with.   The other thing that they sent was this sweet and charming   Birkmann VIP IV Angel Wings Cookie Cutter Set!  Each cookie features a slot allowing you to perch them on the side of your mug. Charming and fun, they'lre just perfect for baking with during the Christmas holidays!!\u003Cbr \/\u003E\u003Cbr \/\u003ECan you imagine hot mugs of cocoa with these little angel wings perched along side?  I know!  \u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EA\u003C\/span\u003E-\u003Cspan style=\"color: rgb(0, 153, 0);\"\u003ED\u003C\/span\u003E-\u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EO\u003C\/span\u003E-\u003Cspan style=\"color: rgb(0, 153, 0);\"\u003ER\u003C\/span\u003E-\u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EA\u003C\/span\u003E-\u003Cspan style=\"color: rgb(0, 153, 0);\"\u003EB\u003C\/span\u003E-\u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EL\u003C\/span\u003E-\u003Cspan style=\"color: rgb(0, 153, 0);\"\u003EE\u003C\/span\u003E\u003Cspan style=\"color: rgb(204, 0, 0);\"\u003E!\u003C\/span\u003E\u003Cspan style=\"color: rgb(0, 153, 0);\"\u003E!\u003C\/span\u003E\u003Cspan style=\"color: rgb(204, 0, 0);\"\u003E!\u003C\/span\u003E  Could you get any cuter???  I think not!\u003Cbr \/\u003E\u003Cbr \/\u003EThey're not just for cookies though.  They also come in incredibly useful for  making toasty croutons for soup or even little puff pastry savouries to serve along with soup!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14302.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAre they not just the sweetest perched on this delicious mug of Creamy Sweet Potato Soup that I made for our lunch today???  I know!  I am so in love with them!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14300.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis really is a delicious soup.  You wouldn't need angel wings to convince you of that really, but they are cute.  Creamy and rich . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14299.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESlightly sweet from the addition of chopped apple . . . a bit of spice from a cinnamon stick, some fresh ginger and . . . garlic . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14303.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs touch of heat from Chipolte Chili Paste, which you can find in the spice sections of most shops.  Mine is from the people at Bart's.  Don't add too much though!  A little bit goes a very long way!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14306.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Creamy Sweet Potato Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-sweet-potato-soup\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECreamy and rich with a slight sweetness from the apple and a bit of a bite from the chipolte paste.\u003Cbr \/\u003E\u003Cbr \/\u003E1 TBS olive oil\u003Cbr \/\u003E1\/2 medium onion, peeled and chopped\u003Cbr \/\u003E2 cloves of garlic, peeled and minced\u003Cbr \/\u003E1 tsp finely grated fresh gingerroot (no need to peel)\u003Cbr \/\u003E2 eating apples, peeled, cored and chopped\u003Cbr \/\u003E1 stalk of celery, trimmed and chopped\u003Cbr \/\u003E2 large sweet potatoes, peeled and chopped\u003Cbr \/\u003E1000ml of vegetable stock (4 cups)\u003Cbr \/\u003E500ml of water (2 cups)\u003Cbr \/\u003E1 cinnamon stick\u003Cbr \/\u003E1\/2 tsp (or to taste) chipolte paste\u003Cbr \/\u003ESalt to taste if necessary\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  the oil in a large saucepan.  Add the onion, garlic and gingerroot.   Cook, stirring occasionally over low heat, until softened.  Add the  apples, celery and sweet potatoes.  Cook, stirring occasionally for 5  minutes.  Add the stock, water and cinnamon stick.  Bring to the boil.   Reduce to a slow simmer.  Cook until the vegetables are meltingly  tender, about 30 minutes.  Fish out the cinnamon stick and discard.   Stir in the chipolte paste.  Blitz until smooth with a stick blender, or  alternately by pureeing carefully in a blender.  Taste and adjust  seasoning as necessary.  Keep warm until ready to serve.  Serve in  heated bowls.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/ausstecher_fluegel_1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan class=\"detailLabels\"\u003E \u003C\/span\u003E\u003Cspan class=\"detailItem\"\u003EBirkmann VIP IV Wings Cookie Cutter Set\u003C\/span\u003E, available at all good Kitchen stockists,  Stainless steel and very easy to use.  The set also comes along with a few tasty recipes.\u003Cbr \/\u003E\u003Cbr \/\u003EMany thanks to Miriam from Shrewd PR and the people at \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.eddingtons.co.uk\/default.aspx\"\u003EEddingtons\u003C\/a\u003E for sending them to me!  I just love them.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/RoadKillPotatoes.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/lessons-from-father-that-loves-me.html\"\u003EDressed Road Kill Potatoes\u003C\/a\u003E.  Oh so scrummy!\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  Anyone in the UK can purchase these adorable angel wing cutters at \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.trendykitchen.co.uk\/products\/vip-iv-wings-cookie-cutter-set.html\"\u003ETrendy Kitchen\u003C\/a\u003E for  only £6.99 a full £2 off the regular price.  Sounds like a great deal to me!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3680516497725056385\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/christmas-cookie-cutters-and-creamy.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3680516497725056385"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3680516497725056385"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/christmas-cookie-cutters-and-creamy.html","title":"Christmas Cookie Cutters and Creamy Sweet Potato Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7314998173354036413"},"published":{"$t":"2011-11-21T04:00:00.004+00:00"},"updated":{"$t":"2011-11-21T06:42:44.451+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas Dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"A Piper's Farm Christmas"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/Pipers205.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe people at \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.pipersfarm.com\/\"\u003E\u003Cspan style=\"color: rgb(153, 0, 0);\"\u003EPiper's Farm\u003C\/span\u003E \u003C\/a\u003Erecently contacted me to see if I would be interested in trying out some of their Christmas line and I jumped at the chance.  After having tried some of their other products earlier this year, I knew I was in for a real treat!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFirst let me tell you a bit about \u003Ca style=\"font-weight: bold; color: rgb(153, 0, 0);\" href=\"http:\/\/www.pipersfarm.com\/\"\u003EPiper's Farm\u003C\/a\u003E though.   Located in Devon, Piper's Farm has over 20 years of experience at rearing, producing and selling and delivering consistently good quality meats and poultry.  All the meat and poultry they sell, they produce themselves, and is free from preservatives and additives.  It's free range and organic, with every detail controlled, allowing their animals to grow slowly, naturally and free from stress.  You can read more about my past experience with them \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2011\/05\/pipers-farm-and-some-really-good-meat.html\"\u003Ehere.\u003C\/a\u003E  I have always been suitably impressed with it all.\u003Cbr \/\u003E\u003Cbr \/\u003EI was not disappointed this time either.  About 4 days ago, I looked out the door to see a delivery man struggling up my path with a HUGE box in his arms.  Oh my  what could it be?  It was just like Christmas morning. As soon as I saw  the Piper's Farm logo on the box I got really excited!  Inside was a  wonderful assortment of different goodies, which I couldn't wait to get  started on.  Everything arrived perfectly packaged and still frozen.  These people know how to do this right and it shows in every detail.\u003Cbr \/\u003E\u003Cbr \/\u003ETheir Christmas Line of goodies is just as impressive as their everyday line.  You can choose from a variety of beautiful meats and accompaniments to suit just about any budget and taste, with everything available from Turkey to Goose, Venison and everything in between.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 378px; height: 303px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/simplest_turkey.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E(Doesn't this look delicious!)\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFor instance they offer a very delicious looking Turkey alternative to the traditional whole roasted bird.  The Simplest Turkey combination consists of a boned, stuffed (Apricot and Hazelnut stuffing) and rolled Bronze turkey breast, a boned stuffed and rolled Bronze turkey thigh joint (for the dark meat lovers in the family),  some scrummy bacon wrapped chipolatas and turkey stock (ideal for the gravy) all sold together and working out at roughly £6.50 per serving, which isn't all that bad really.  AND . . . you can have it all cooked in about an hour!  What  a time saver!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 383px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/i01.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of my earliest Christmas memories is staying up late to watch A  Christmas Carol on the telly with my mother.  It was the old film, black  and white and scratchy with Alistair Sims in it.  I'm not sure how much  of it I actually took in . . . but I do remember the mention of a  Christmas Goose.\u003Cbr \/\u003EGoose is not something I have ever eaten, although to be sure, I have used my own fair share of goosefat to do roast potatoes in and let me tell you . . . they are fabulous.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 381px; height: 305px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/simplest_goose.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was really excited when I discovered that one of the products in my box was their Simplest Goose range, in a two portion size just perfect for Todd and myself. The Simplest Goose breast comes with their home-made fresh prune, apple and onion mixture which perfectly complements the goose along with some pure goose stock. Also added is a tub of goose fat for the most amazing roast potatoes.\u003Cbr \/\u003E\u003Cbr \/\u003EI could hardly wait to cook this up for Todd and myself!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 324px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14185.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey always include cooking instructions and tips in the packaging so that you know exactly what to do with it all with no surprises or mysteries involved, something which was really important to me as I had never cooked or eaten goose before.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14179.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETheir free range goose is grown slowly to natural maturity and grass fed.  Following their instructions, we ended up with a beautiful dinner of tender and moist slices of goose breast with a  wonderfully delicious prune and apple sauce, and some crispy golden roasted potatoes.    This line is a bit more expensive than the turkey line, working out at £9 per portion . . . a bit pricey, but for a special meal like Christmas and with a small family it would be just perfect for us!\u003Cbr \/\u003E\u003Cbr \/\u003EThe meat was delicious, not gamey at all like I was expecting . . . well, I don't really know what I was expecting, but it was most certainly not disappointing in the least!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 315px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14180.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt was most, most delicious and we both really enjoyed this very much.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 270px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/venison-haunch.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENext up was their delicious Venison Haunch.    I served this the other night as a treat for the Missionaries and we were all delighted. Boneless and completely fat-free, it was beautifully tender with a mild venison flavour, and once again very easy to cook as per their instructions.   I served it up with a variety of roasted vegetables and a red currant sauce.  It was just beautiful and works out at roughly  at a cost of £8 per person, which again, isn't bad.  (This is not my picture.  The lighting was so poor due to the time of the day we served it I couldn't get a good picture, but let me tell you in reality it looked every bit as scrummy as their picture  on the site, and tasted even better!)\u003Cbr \/\u003E\u003Cbr \/\u003EThere were a few other things in the box, which I will talk about on another day, so stay tuned!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 281px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/beef-rolled-rib.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI am planning on ordering one of their Ruby Red Beef Roasts for our own Christmas Dinner this year (just for a change from Turkey) and some of their delicious meat pies or maybe a gammon for boxing day.  Their delivery service is reliable and their packaging is exemplar.   With free delivery and a 10% discount on your first order I reckon it's a pretty good deal all round, and what's an even bigger bonus . . . I won't have to suffer the crowds and chaos in the Grocery shops in the days running up to the big day!\u003Cbr \/\u003E\u003Cbr \/\u003EThank you Piper's Farm for once again treating me to your wonderful products.  Please feel free to read more about their award winning meats and poultry on their\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.pipersfarm.com\/\"\u003E homepage\u003C\/a\u003E, and follow them on their \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/www.facebook.com\/pipersfarm\"\u003EFacebook page\u003C\/a\u003E and \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/twitter.com\/#%21\/pipersfarm\"\u003ETwitter.\u003C\/a\u003E  as well as their \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.youtube.com\/user\/pipersfarmdevon\"\u003EYou Tube Channel.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ciframe src=\"http:\/\/www.youtube.com\/embed\/quIUmtDFUfI\" allowfullscreen=\"\" frameborder=\"0\" height=\"274\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E(A fun video which shows you how brilliant their packaging is!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/butterscotchsquarestin.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBaking in The Cottage today, delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/merits-of-toast.html\"\u003ECaramel Squares!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7314998173354036413\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/pipers-farm-christmas.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7314998173354036413"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7314998173354036413"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/pipers-farm-christmas.html","title":"A Piper's Farm Christmas"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/quIUmtDFUfI\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6278229156393029143"},"published":{"$t":"2011-11-16T04:00:00.006+00:00"},"updated":{"$t":"2012-01-09T16:18:31.261+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Roasted Butternut Squash Lasagne"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14046.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis isn't something that I make really often . . . as it is kind of a lot of work . . . but everyonce in a while I love to treat us to it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14047.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECoz, we love butternut squash and we love lasagne.  (Ok, so I love lasagne, the toddster just tolerates it.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14050.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's quite, quite delicious though . . . and he doesn't seem to complain overly much when I make it.    To me it is a wonderful treat . . . something special indeed.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14051.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe butternut squash gets all caramelized and sweet, along with the onions.\u003Cbr \/\u003EThe sage adds a beautiful herby touch, without being over powering.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14054.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd that bechamel . . . so buttery and rich . . . all  layered with gruyere and Parmesan cheeses.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14055.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis just can't get any better.  Seriously.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14057.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight:bold;font-style:italic\"\u003E*Pan Roasted Butternut Squash Lasagne*\u003C\/span\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pan-roasted-butternut-squash-lasagne\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELasagne  is always a bit involved and takes some time and effort to put  together, but it is always worth it at the end. This version is truly  delicious and worth every precious moment taken. It really doesn’t take  that much time if you plan it properly. If you start off by making your  béchamel sauce first, you can prepare the vegetables while that is  cooking and thickening. The rest is a dawdle, especially if you use  fresh lasagne sheets that have no need of cooking!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Béchamel:\u003Cbr \/\u003E3 ½ cups milk\u003Cbr \/\u003E1 garlic clove, peeled and lightly bruised\u003Cbr \/\u003E1 thick slice of peeled onion\u003Cbr \/\u003E1 bay leaf\u003Cbr \/\u003E1 sprig of parsley\u003Cbr \/\u003E3 ½ TBS butter\u003Cbr \/\u003E3 ½ TBS flour\u003Cbr \/\u003EFreshly grated nutmeg to taste\u003Cbr \/\u003E½ tsp salt\u003Cbr \/\u003EFreshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Filling:\u003Cbr \/\u003E1 large butternut squash\u003Cbr \/\u003E(3 pounds in weight or a little less)\u003Cbr \/\u003E2 fat cloves of garlic, peeled\u003Cbr \/\u003E20 or so fresh sage leaves, or 1 ½ tablespoons dried\u003Cbr \/\u003E½ cup packed fresh parsley leaves\u003Cbr \/\u003E2 TBS of olive oil\u003Cbr \/\u003E1 large onion, peeled and cut into ½ inch squares\u003Cbr \/\u003E1 cup walnuts, toasted and finely chopped\u003Cbr \/\u003ESalt and freshly ground black pepper\u003Cbr \/\u003E1 cup grated Gruyere cheese\u003Cbr \/\u003E1 cup freshly grated Parmesan cheese\u003Cbr \/\u003E8 ounces of no boil lasagne noodles\u003Cbr \/\u003E\u003Cbr \/\u003ELightly  grease a 9 by 12 inch baking dish and set it aside. Pre-heat the oven  to 180*C\/375*F. Put the milk, garlic, slice of onion, bay leaf and  parsley spring in a saucepan and slowly bring to a simmer. Cover, remove  from the heat and set aside to infuse the milk with the aromatics.\u003Cbr \/\u003E\u003Cbr \/\u003EPeel  the butternut squash and chop it into ½ inch cubes.Chop two of the  garlic cloves together with the sage and the parsley, making a kind of  an herby mixture redolent of garlic. Heat the 2 TBS of the oil in a  large skillet. Add the onion and the chopped squash and cook over high  heat for about 15 minutes, stirring frequently. Reduce the heat to  medium and continue to cook, stirring occasionally until the squash is  fairly tender and starting to caramelise in a few places. This should  take about 10 minutes. Add the garlic\/herb mixture along with the nuts.  Cook for a few minutes longer and then remove from the heat and set  aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter for the béchamel in a saucepan and stir in  the flour. Cook for about one minute. Strain the milk and then slowly  whisk it into the butter\/flour mixture, whisking it until it is smooth  and beginning to thicken. Reduce the heat to low and allow it to cook  for about 15 minutes or until the flour is well cooked and the sauce is  nicely thickened. Stir occasionally. Season with ½ tsp of salt and some  black pepper. I also like to grate in a little fresh nutmeg to taste.\u003Cbr \/\u003E\u003Cbr \/\u003ENow comes the fun part.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread  ½ cup of the sauce in the baking dish. Lay 1\/3 of the noodles over top.  Cover these with half of the squash mixture, 1 cup of the sauce, half  of the Gruyere cheese and a third of the Parmesan cheese. Repeat and  then add a third layer of the noodles. Spread the remaining sauce over  top and then the remaining Parmesan. Loosely tent with foil.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  in the heated oven and bake for 30 minutes. Remove the foil and bake  for 20 minutes longer, until bubbly and golden. Remove from the oven and  let rest for about 10 minutes before cutting into squares to serve.\u003Cbr \/\u003E\u003Cbr \/\u003EThis goes really well with a mixed salad of greens and vegetables.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 365px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/15937011_H.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was recently sent several loaves of \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.village-bakery.com\/index.php?option=com_frontpage\u0026amp;Itemid=1\"\u003EVillage Bakery Rye Bread\u003C\/a\u003E to try out!  I am a great lover of Rye Bread and several years ago managed to lose quite a few pounds by substituting rye bread for my normal bread on a diet I was on.  Bread is something I just love and I have never been able to give it up entirely . . . so being able to swap rye bread for regular bread was a real bonus for me.   The fact is, Rye bread will fill you up, and keep hunger  pangs at bay for much longer, so you are less likely to be reaching for a  mid-morning chocolate biscuit. It is also the perfect alternative to  anyone who needs to cut down on their wheat intake.  It's really quite surprising how full you will feel when you eat rye bread versus regular bread.  That's a real bonus from where I stand!\u003Cbr \/\u003E\u003Cbr \/\u003EIt's very dense and I found it to have a lovely flavour . . . we really loved it toasted and spread with butter . . . not sure how that counteracts the weight loss benefits of eating rye, but we did it anyways.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/tryrye.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAt the moment The Village Bakery is running a Try Rye weight loss challenge and you can download a two week eating plan \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.village-bakery.com\/images\/stories\/Try%20Rye%20%20Plan%20-%20Final.pdf\"\u003Ehere. \u003C\/a\u003E Why not give it a go!  Don't forget to let me know how you get on.  I'm going to be trying the diet plan in January when I know that I will be wanting to lose some extra Christmas pounds.  I'm afraid there won't be any butter on my toast then¬\u003Cbr \/\u003E\u003Cbr \/\u003EVillage Bakery rye bread is totally organic, and is in  three varieties  Rossisky, Seeded and Coriander. Download your diet plan  at  www.village-bakery.com. Available in Waitrose, Tesco, Sainsbury’s and   Ocado ranging from £1.10 to £1.80!  Many thanks to \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.village-bakery.com\/index.php?option=com_frontpage\u0026amp;Itemid=1\"\u003EThe Village Bakery\u003C\/a\u003E and Andrew for affording me this tasty opportunity!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/CeleriacPotatoCrush-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECooking in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/deep-thoughts-on-wednesday-morning.html\"\u003ECeleriac and Potato Crush.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6278229156393029143\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/roasted-butternut-squash-lasagne.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6278229156393029143"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6278229156393029143"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/roasted-butternut-squash-lasagne.html","title":"Roasted Butternut Squash Lasagne"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-675778212585645161"},"published":{"$t":"2011-11-14T04:00:00.005+00:00"},"updated":{"$t":"2011-11-14T15:50:18.806+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Coleman's Gravy Paste and a Round up of  Good Taste"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 347px; height: 430px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/Screen-shot-2011-09-20-at-213555.png\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(255, 204, 51);\" href=\"http:\/\/colmans.co.uk\/our-range\/gravies\/?WT.srch=1\"\u003EColemans\u003C\/a\u003E, the mustard people, recently launched an innovative Instant Gravy Paste range consisting of Beef, Chicken and Onion flavours.  I was sent a few tubes to try out.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(255, 204, 0);\" href=\"http:\/\/colmans.co.uk\/our-range\/gravies\/?WT.srch=1\"\u003EColman’s Instant Gravy Paste\u003C\/a\u003E comes in a new tube paste format which has  been designed to be both quick and easy to use, allowing customers to  make homemade gravy in an instant.\u003Cbr \/\u003E\u003Cbr \/\u003EHaving used Gravy Powders in the past it was an opportunity for me to try something new.  The Toddster is a real gravy man and there is nothing he likes more with his spuds and meat pies than a tasty gravy.\u003Cbr \/\u003E\u003Cbr \/\u003EWe had some today with plain old Bangers and Mash, the Toddster's favourite meal and I have to say I was very impressed with the ease of use.  I just squirted two teaspoons of the paste into a measuring jub and then added boiling water, which I vigourously whisked in using my trusty little whisk.  There was no messy powder, or bits that clung in the corners of the jug, and within 30 seconds or so I had a delicious thick and glossy gravy that went very well with our dinner.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10924.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI say . . . move over Bisto, there's a new Kid in town and he's out to  impress!  Coleman's Instant Gravy Paste comes in three delicious  flavours, Beef, Chicken and Onion.  Beef and chicken are made with real  meat juices, and the onion flavour uses real roasted onions.\u003Cbr \/\u003E\u003Cbr \/\u003EJust perfect to serve with a multitude of dishes . . . here's a few suggestions to get your tastebuds tingling!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/RoastChickenPie.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-chicken-pie\"\u003ERoast Chicken Pie\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 360px; HEIGHT: 360px\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/Sproutsragoutcropped.jpg\" height=\"439\" width=\"358\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/brussel-sprout-and-mushroom-ragout-with-herby-dumplings\"\u003EBrussel Sprouts and Mushroom Ragout with Herby Dumplings\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10162.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slow-roast-shoulder-of-lamb\"\u003ESlow Roasted Lamb Shoulder\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Birthday013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/09\/roast-pork-with-crispy-cracklin.html\"\u003ERoast Pork with Crispy Cracklin\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12497.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMaybe a \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2011\/08\/pork-and-roots-traybake-with-apple.html\"\u003EPork and Roots Tray Bake with an Apple Relish.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 347px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/PerfectRoastBeef3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/11\/perfectly-cooked-roast-beef.html\"\u003EPerfectly Cooked Roast Beef.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 358px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19355.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2011\/02\/mini-meat-loaves.html\"\u003EMini Meatloaves and Mash.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 348px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/BREADPUDDING024.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2009\/11\/meatballs-and-gravy.html\"\u003EMeatballs and Gravy\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 352px; height: 320px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/toadiinhole020.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/sausage-and-bacon-toad-in-hole.html\"\u003ESausage and Bacon Toad in the Hole\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/platedRoastChicken.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2011\/08\/perfect-lemon-and-garlic-roast-chicken.html\"\u003ELemon and Garlic Roast Chicken\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 396px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/RoastChicken001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/08\/simple-pot-roasted-chicken.html\"\u003EPot Roasted Chicken\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 383px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/roastturkey.jpg\" \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/search\/label\/Christmas%20Dinner\"\u003E\u003Cbr \/\u003EThe Whole Christmas Feast\u003C\/a\u003E (or even Thanksgiving!)\u003Cbr \/\u003E\u003Cbr \/\u003EHope this wets your whistle for some good eats and that you will give the Coleman's Gravy Paste a try.  It is nice to make gravy from scratch of course, and nothing tastes better than homemade, but if you are looking for a delicious and quick, almost instant low fat and natural alternative, Coleman's Gravy Paste is just the ticket!\u003Cbr \/\u003E\u003Cbr \/\u003EMany thanks to the people at Coleman's and Anya for having sent me some to try.  (Psst!  It also uses up next to no room in the kitchen cupboard, unlike those bulky jars and boxes.  That's a real bonus for me and my tiddly kitchen!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ciframe src=\"http:\/\/www.youtube.com\/embed\/WYvuIsspW24\" allowfullscreen=\"\" frameborder=\"0\" height=\"213\" width=\"360\"\u003E\u003C\/iframe\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe new Coleman's Beef Gravy Paste Advert.  Cute\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/Tortierepiece.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd cooking in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/once-upon-time.html\"\u003EFrench Canadian Tortiere.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/675778212585645161\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/colemans-gravy-paste-and-round-up-of.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/675778212585645161"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/675778212585645161"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/colemans-gravy-paste-and-round-up-of.html","title":"Coleman's Gravy Paste and a Round up of  Good Taste"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/img.youtube.com\/vi\/WYvuIsspW24\/default.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8683982825076318312"},"published":{"$t":"2011-11-13T04:00:00.005+00:00"},"updated":{"$t":"2011-11-13T06:51:55.429+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Nutmeg Cake and a Snowflake Mould"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 255px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SF_115_zoom.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe people at\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.eddingtons.co.uk\/default.aspx\"\u003E Eddingtons\u003C\/a\u003E recently sent me a few articles from their newest Christmas Baking line to try out and review.  I had my pick of pretty much everything and it was very difficult to choose, everything was so cute.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 269px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SnowFlakes_zoom.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the things I chose was the \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.eddingtons.co.uk\/itemdetail.aspx?i=400102\u0026amp;c=29\"\u003ESilikomart Let's Celebrate Snowflakes silicone muffin mould\u003C\/a\u003E.  The  Snowflake Muffin Mould is made from flexible silicone, making it easy to pop out the finished goods, and has a unique Safe Ring support which helps to improve the stability of the mould.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14077.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have to confess that I don't have a lot of experience in cooking with silicone moulds, and am somewhat of a novice with them.  I did find though that this was very easy to use and the safe ring support system was really good.  I can see where it would make for a much easier and safer baking experience than a silicone pan without one.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14078.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI confess I was a little disappointed in the end results though . . . and this was not down to the silicone.   Getting the cakes out was very easy.  I waited until they were completely cold and they just popped out.  What I was disappointed in though, was the fact that the snowflake design didn't really show up at all.  In the picture on the box and on the site, the snowflake design was very clear and obvious.  This wasn't the case in reality.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14079.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI saw not much more than little dimples etc. and even when I added the glaze the snowflake relief did not really show up.  Perhaps this is just in baked goods . . . I would have to say that if you are looking for little cakes that look like snowflakes this isn't your pan . . . but they were not entirely unattractive either, as you can see.  The packaging did include a recipe for a white chocolate blanc mange, so perhaps I will try again with something like that instead of using it for baking anything.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14082.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI don't normally show cake two days in a row, but today is an exception.  I chose a lovely nutmeg cake recipe to showcase these little cakes . . . because I thought it would be a nice colour and that the glaze would help to show off the little snowflake branches really well.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14084.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's a delicious cake . . . moist with the addition of buttermilk . . . old fashioned and redolent with lots of nutmeg flavour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14088.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EGlazed with a simple lemon glaze and then dusted with even more freshly grated nutmeg . . . it's quite heavenly . . . if you happen to like nutmeg, and we do . . . if you don't then . . . well, this is NOT the cake for you, coz it's definitely nicely nutmeggie.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14090.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Nutmeg Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9-inch two layer cake\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nutmeg-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  cake stogged full of nutmeg flavour and covered in a lemony glaze and  dusted with more nutmeg.  If you don't like nutmeg, this isn't for you.\u003Cbr \/\u003E\u003Cbr \/\u003E2 ounces butter, softened (1\/4 cup)\u003Cbr \/\u003E2 ounces shortening, soft (1\/4 cup)\u003Cbr \/\u003E10 1\/2 ounces caster sugar (1 1\/2 cups)\u003Cbr \/\u003E3 large free range eggs\u003Cbr \/\u003E8.5 ounces of plain flour, sifted (2 cups)\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E1 tsp baking soda\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E2 teaspoons freshly grated nutmeg\u003Cbr \/\u003E250ml of buttermilk (1 cup)\u003Cbr \/\u003E1\/2 tsp vanilla\u003Cbr \/\u003E\u003Cbr \/\u003EJam for sandwiching\u003Cbr \/\u003E\u003Cbr \/\u003EFor the lemon glaze:\u003Cbr \/\u003E8 ounces of sifted icing sugar (2 cups)\u003Cbr \/\u003Ethe juice of one lemon\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Lightly butter 2 9-inch round  cake tins and dust lightly with some flour.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECream  together the butter and shortening until light and fluffy.  Slowly beat  in the sugar, a little at a time, until well blended.  Beat in the eggs,  one at a time until amalgamated completely.\u003Cbr \/\u003E\u003Cbr \/\u003ESift together the  flour, baking powder, soda, salt and nutmeg.  Blend together the vanilla  and buttermilk.  Add the buttermilk and flour alternately to the  creamed mixture, beating after each addition only until blended.\u003Cbr \/\u003E\u003Cbr \/\u003EPour into the two prepared pans, spreading out evenly.\u003Cbr \/\u003E\u003Cbr \/\u003EBake  for 25 minutes, or until golden brown and a toothpick inserted in the  middle comes out clean.  Allow to cool in the pan on a rack for 5  minutes before turning out  to cool completely.  Sandwich the two layers  together with some jam in the middle.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the glaze ingredients and spoon over top of the cakes.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14078.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhilst they didn't actually look like snowflakes, the little cakes were kinda cute and just the perfect size for two bites.  If you are looking for a pan that makes nicely sized little bites this is the pan for you . . . but if you are looking for a pan that bakes nice snowflakes, I think you better keep looking.  Sorry Eddingtons, but many thanks for affording me this opportunity all the same!  (Honesty is always the best policy isn't it.  I wouldn't want to tell you something was great when I didn't think it was.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/angelbiscuits.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/maries-sunday-six.html\"\u003EFrench Biscuits\u003C\/a\u003E, a family tradition."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8683982825076318312\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/nutmeg-cake-and-snowflake-mould.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8683982825076318312"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8683982825076318312"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/nutmeg-cake-and-snowflake-mould.html","title":"Nutmeg Cake and a Snowflake Mould"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8742366200682222698"},"published":{"$t":"2011-11-06T04:00:00.005+00:00"},"updated":{"$t":"2011-11-06T07:23:20.390+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"}],"title":{"type":"text","$t":"Chocolate Cola Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 358px; height: 239px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/RC_launch_news.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERoyal Crown cola (RC cola) has recently been launched in the UK (May 2011) and I was sent some samples to try out which arrived the other day.  I don't really drink a lot of fizzy drinks, but I did share a can with Todd and it was a.o.k.  I preferred the diet one, but then that is just me.  I prefer diet drinks in most soft drinks as they don't seem to be quite as sweet to me.\u003Cbr \/\u003E\u003Cbr \/\u003ERoyal Crown cola was born out of the efforts of a young pharmacist in Columbus, Georgia; Claude A. Hatcher began creating his own soft drinks and the results of his experiments became the American soft drink RC cola.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 233px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/rc_billboard_pinup.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECreated in 1905, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.rccola.co.uk\/\"\u003ERC cola\u003C\/a\u003E is one of America’s original colas and is already available across the globe in over 45 countries and is now available in Asda stores nationwide.\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.rccola.co.uk\/\"\u003E  RC cola\u003C\/a\u003E is keeping it's retro 50's image as it launches in the UK\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 458px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/Screen-shot-2011-05-24-at-220423-233x300.png\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERC cola built up its brand name by introducing a series of industry firsts:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003E  1950s – First to sell soft drinks nationally in cans and to introduce the 16 ounce bottle\u003C\/li\u003E\u003C\/ul\u003E\u003Cul\u003E\u003Cli\u003E    1960s – First to introduce a low-calorie diet cola, Diet Rite, and the all aluminium beverage can\u003C\/li\u003E\u003Cli\u003E    1980s – First to introduce a caffeine free diet cola, RC 100 and a diet cherry cola Diet Cherry RC\u003C\/li\u003E\u003Cli\u003E    RC cola is a part of American popular culture:\u003C\/li\u003E\u003Cli\u003E    Television\/Movies –RC was featured in the Jerry Lewis movie, The Nutty Professor and The Green Mile with Tom Hanks.\u003C\/li\u003E\u003Cli\u003E    Celebrity Endorsements – RC cola enhanced advertising with the use of celebrities such as Bing Crosby, Joan Crawford, Bob Hope, Lucille Ball, Elizabeth Scott and Hedy Lamarr.\u003C\/li\u003E\u003C\/ul\u003E\u003Cimg style=\"width: 484px; height: 476px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13948.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course I could not let the opportunity pass without using some of it to create something positively scrummy.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13950.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChocolate Cola Cake.  Yeppers.  Can anyone really have too much chocolate cake?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13952.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI think not!  And this Chocolate Cola Cake is especially moist and delicious and comes with a scrummy chocolate sauce, that is not only scrumdiddlyumptious spooned over the cake, but also quite irresistable when spooned over vanilla ice cream.  Just sayin is all.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13954.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'd  like to be able to say that it is completely non fattening . . . and that it's all a part of a healthy diet . . . but alas . . . tis not.  More's the pity . . .  In fact . . . you probably\u003Cspan style=\"font-style: italic;\"\u003E don't\u003C\/span\u003E even want to go there . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13955.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECoz I could easily eat this every day of the week!  Many thanks to the people at \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.rccola.co.uk\/\"\u003ERC Cola \u003C\/a\u003Efor sending me some samples.  I have my eye on a Ham that is cooked in Cola which I think I will try next, except it will have to be gammon, coz that's what they have over here.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13957.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd now???  Let's eat Cake!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13959.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chocolate Cola Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003Eserves 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-cola-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA deliciously  moist chocolate cake with a chocolate cola buttercream icing.  Serve  with a tasty chocolate sauce and some mini marshmallows for an extra  special treat.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cake:\u003Cbr \/\u003E250g butter (1 cup plus 2 TBS)\u003Cbr \/\u003E250g self raising flour (1 3\/4 cup)\u003Cbr \/\u003E300g golden caster sugar (11\/2 cup)\u003Cbr \/\u003E3 heaped TBS cocoa powder, sifted\u003Cbr \/\u003Egenerous pinch of baking soda\u003Cbr \/\u003E200ml of cola drink (slightly more than 3\/4 cup)\u003Cbr \/\u003E75ml milk (1\/4 cup)\u003Cbr \/\u003E2 large eggs, beaten\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003EFor the buttercream icing:\u003Cbr \/\u003E60g butter, softened (4 1\/2 TBS)\u003Cbr \/\u003E200g icing sugar, sifted (1 1\/2 cups approx.)\u003Cbr \/\u003E2 to 3 TBS cocoa powder, sifted\u003Cbr \/\u003E2 TBS cola drink\u003Cbr \/\u003E\u003Cbr \/\u003EFor the sauce:\u003Cbr \/\u003E4 ounces heavy cream (1\/2 cup)\u003Cbr \/\u003E3 Tbsp butter, cut into small pieces\u003Cbr \/\u003E70g caster sugar (1\/3 cup)\u003Cbr \/\u003E60g dark brown sugar, firmly packed (1\/3 cup)\u003Cbr \/\u003Epinch salt\u003Cbr \/\u003E60g sifted cocoa powder (1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve:  Mini marshmallows\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13962.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 180*C\/350*F.  Butter a 9 inch loose bottomed round cake pan.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  the flour, sugar, cocoa powder and baking soda together in a large  bowl.  Melt the butter and cola together.  Add to the dry ingredients  along with the milk, eggs and vanilla.    Mix gently bur thoroughly.   Pour into the prepared pan.  Bake for 40 minutes or until a toothpick  inserted in the centre comes out clean.  Remove to a wire rack to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat together all the ingredients together for the icing until smooth and fluffy.  Spread over cooled cake.\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the sauce, melt the butter and sugars together until they no  longer feel grainy.  Whisk in the cream and heat through.  Whisk in the  cocoa powder until smooth.\u003Cbr \/\u003E\u003Cbr \/\u003ECut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.\u003Cbr \/\u003E\u003Cbr \/\u003ERC Cola, available only as ASDA.  A 2 litre bottle of RC cola retails at £1.28, while the 6 x 330ml multi-packs retails at £1.87.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/RoastChickenPie.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECooking in The Cottage today a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/welcome-to-my-sunday-six-smile-makers.html\"\u003ERoast Chicken Pie.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8742366200682222698\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/chocolate-cola-cake.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8742366200682222698"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8742366200682222698"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/chocolate-cola-cake.html","title":"Chocolate Cola Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}}]}});