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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Spring?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Spring"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"19"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4435270649526301689"},"published":{"$t":"2021-04-26T08:00:00.112+01:00"},"updated":{"$t":"2022-02-17T12:40:17.620+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Easy Spring Vegetable \u0026 Pesto Tart"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jGRsngrJsbo\/YIVsPobQtwI\/AAAAAAADNo8\/l_wk8tWaYaY8RDrpbB_3pDsuItrZvvukwCLcBGAsYHQ\/s639\/unnamed%2B4.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"637\" data-original-width=\"639\" height=\"638\" src=\"https:\/\/1.bp.blogspot.com\/-jGRsngrJsbo\/YIVsPobQtwI\/AAAAAAADNo8\/l_wk8tWaYaY8RDrpbB_3pDsuItrZvvukwCLcBGAsYHQ\/w640-h638\/unnamed%2B4.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEasy Spring Vegetable \u0026amp; Pesto Tart.\u0026nbsp; Once the warmer weather starts to return, I start to crave lighter meals.\u0026nbsp; Quick and easy meals that are designed to get me in and out of the kitchen faster.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne of my favorite things to make for a quick and easy weeknight supper is this delicious Spring Vegetable Tart. Its an adaptation from a tart recipe which my late friend Audrey shared with me many, many years ago.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI fell in love with it then and I am in love with it now.\u0026nbsp; I adapted the original to use baby English peas with a fantastic end result!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LvUs5BwxBPo\/YIVsPKWCvoI\/AAAAAAADNow\/rwTyCgr8UyMmfGhkWEs5VHev_m8TsvMIgCLcBGAsYHQ\/s639\/unnamed%2B2.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"588\" data-original-width=\"639\" height=\"588\" src=\"https:\/\/1.bp.blogspot.com\/-LvUs5BwxBPo\/YIVsPKWCvoI\/AAAAAAADNow\/rwTyCgr8UyMmfGhkWEs5VHev_m8TsvMIgCLcBGAsYHQ\/w640-h588\/unnamed%2B2.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts very simple and quick to make.\u0026nbsp; It goes together even faster if you use a ready roll short crust\u0026nbsp; pastry base and ready made pesto.\u0026nbsp; I usually have both of those ingredients in my cupboard.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EActually I usually have most of the ingredients for this in my cupboard and refrigerator\/freezer.\u0026nbsp; They are simple basic ingredients. There is nothing too fancy here.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CzhE1ow4TRQ\/YIVsh30YxlI\/AAAAAAADNpk\/urD6X6h3vS86sBYZmQDjgb5a4XeDIbTDACLcBGAsYHQ\/s2000\/Ingredients%2Bfor%2Btart.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-CzhE1ow4TRQ\/YIVsh30YxlI\/AAAAAAADNpk\/urD6X6h3vS86sBYZmQDjgb5a4XeDIbTDACLcBGAsYHQ\/w640-h640\/Ingredients%2Bfor%2Btart.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can use a good store made pesto. I prefer the fresh one to the bottled one, and in basil season I make my own pesto from scratch. You can\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2013\/08\/a-simple-basil-pesto.html\" rel=\"nofollow\" target=\"_blank\"\u003E find that recipe here.\u003C\/a\u003E\u003C\/b\u003E\u0026nbsp; It is really quite a simple make.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to use red onion because the taste is a bit mellower than the sharper brown onion.\u0026nbsp; If you can only get brown skinned onions, by all means use them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGruyere cheese is a type of a Swiss Cheese\u0026nbsp; or Apine cheese which comes from the town of Gruyere in Switzerland.\u0026nbsp; It has a sweet, salty, nutty flavor that I really enjoy. If you can't find this type of cheese, feel free to use any good Swiss Cheese.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to use baby Spinach leaves.\u0026nbsp; I wash it really well and then dry it in my salad spinner.\u0026nbsp; Once dried I remove all of the stems and discard them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5uQKCdn_lgc\/YIVsPEjt0aI\/AAAAAAADNo0\/3Qh7F2qVmNg0DwkJ7rQvECaTcTihwMhywCLcBGAsYHQ\/s639\/unnamed%2B3.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"597\" data-original-width=\"639\" height=\"598\" src=\"https:\/\/1.bp.blogspot.com\/-5uQKCdn_lgc\/YIVsPEjt0aI\/AAAAAAADNo0\/3Qh7F2qVmNg0DwkJ7rQvECaTcTihwMhywCLcBGAsYHQ\/w640-h598\/unnamed%2B3.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can use fresh petite pois, or baby peas, if you are lucky enough to have them, or you can use frozen ones. To be honest I always use frozen peas.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey are a lot easier to come by and there is no faffing about with having to shuck them. Do make sure you thaw them before using them. This is easily done.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EJust pop them into a bowl. Pour some boiling water over top, then drain them really well in a colander.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts also very easy to toast your own pine nuts. Toasting pine nuts is really a very basic skill and there are three easy ways to do this.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne, you can add them to a skillet you have heated over medium low heat. Toss and stir them in the dry skillet with a wooden spoon until they are all toasty and nutty.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESecond, you can toast them in the microwave oven. Just spread them out into a single layer on a microwave safe plate.\u0026nbsp; Cook them on full power for one minute, stir, and then continue to toast them at 30 second intervals until they are toasted to your preference. Do keep an eye on them as they can burn very easily.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFinally, you can toast them in a regular oven. Just preheat your oven to 375*F\/190*C\/gas mark 5.\u0026nbsp; Spread your pine nuts out on a flat rimmed baking sheet and pop the tray into the oven. Bake for 5 to 10 minutes, stirring them every 3 minutes until golden brown.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith all methods do transfer them to a cool plate once toasted so that they don't continue to toast in the heat of the pan\/plate, etc.\u0026nbsp; Simple.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ZKCReNZdYTc\/YIVsPyKbiPI\/AAAAAAADNpA\/yLDvDowdgvUi2RI8bB3KXF0460pSVIdVACLcBGAsYHQ\/s640\/unnamed%2B5.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"580\" data-original-width=\"640\" height=\"580\" src=\"https:\/\/1.bp.blogspot.com\/-ZKCReNZdYTc\/YIVsPyKbiPI\/AAAAAAADNpA\/yLDvDowdgvUi2RI8bB3KXF0460pSVIdVACLcBGAsYHQ\/w640-h580\/unnamed%2B5.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe onion gets sautéed in a skillet first. You could add a bit of garlic if you wanted to, but I never do. You don't want to brown the onion, so do take care.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOnce your onion is softened you begin to add the spinach in large handfuls, adding a new handful as soon as the first handful is wilted.\u0026nbsp; Spinach is one of those vegetables that cooks really, \u003Ci\u003Ereally\u003C\/i\u003E quickly! It doesn't take long at all.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will need to let it cool down before you add the egg, or you will end up cooking the egg.\u0026nbsp; Make sure you do let it cool and then I like to squeeze out as much liquid from the spinach as I can.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is really easy to do by popping it into a wire colander and pressing it out. Simple.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mwaWPiv_8N0\/YIVsQQ62suI\/AAAAAAADNpE\/5OPr8ydjdOUqzApgH-L0GgyvtahFoFLVwCLcBGAsYHQ\/s639\/unnamed%2B6.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"593\" data-original-width=\"639\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-mwaWPiv_8N0\/YIVsQQ62suI\/AAAAAAADNpE\/5OPr8ydjdOUqzApgH-L0GgyvtahFoFLVwCLcBGAsYHQ\/w640-h594\/unnamed%2B6.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMy absolute favorite pastry to use when making all pies and tarts is my butter and lard pastry. You can \u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/butter-lard-pastry\" rel=\"nofollow\" target=\"_blank\"\u003Efind that recipe here\u003C\/a\u003E\u003C\/b\u003E.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts really flaky and rich. It makes two crusts, but you can always freeze one, tightly wrapped, to use another time. It never hurts to have some pastry in the freezer.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z_6Heh_4ht4\/YIVsQlq5-OI\/AAAAAAADNpI\/CCQG03zh7TYxa8OgMKRafZ1vWnXI3vyygCLcBGAsYHQ\/s640\/unnamed%2B7.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"582\" data-original-width=\"640\" height=\"582\" src=\"https:\/\/1.bp.blogspot.com\/-Z_6Heh_4ht4\/YIVsQlq5-OI\/AAAAAAADNpI\/CCQG03zh7TYxa8OgMKRafZ1vWnXI3vyygCLcBGAsYHQ\/w640-h582\/unnamed%2B7.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOf course the easiest to use of all is a ready made pastry, and I confess even I do that from time to time.\u0026nbsp; Once you have the filling and the pastry made, this tart is as simple to make as layering things together.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EPastry, pesto, filling. Fold up the edge of the pastry around to make a free-form tart. Sprinkle on a bit more cheese and the toasted pine nuts and bake.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-T0HM-Vg-Nsc\/YIVsPIPqVeI\/AAAAAAADNo4\/VYzQPKC7z607PJHYr2jZgAosLuwtBFiLgCLcBGAsYHQ\/s639\/unnamed%2B%25281%2529.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"575\" data-original-width=\"639\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-T0HM-Vg-Nsc\/YIVsPIPqVeI\/AAAAAAADNo4\/VYzQPKC7z607PJHYr2jZgAosLuwtBFiLgCLcBGAsYHQ\/w640-h576\/unnamed%2B%25281%2529.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI never bake this tart without thinking of my good friend Audrey. She and her husband Peter were two of the first friends I made when I first moved over to the UK, and remained good friends for the whole time I was there.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESadly Audrey passed away several years ago from vascular dementia.\u0026nbsp; She was a lovely sweet woman.\u0026nbsp; Gentle and very kind.\u0026nbsp; I can honestly say I never heard her say a bad word about anyone else ever. Not once.\u0026nbsp; She was a beautiful example to me of the kind of person we all should be.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHere's to spring-time and good friends.\u0026nbsp; Miss you Audrey. You made my world a better place.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/mABdOq6.jpg\",\"name\":\"Easy Spring Vegetable \u0026 Pesto Tart\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT35M\",\"description\":\"A delicious supper dish that can get even the most ardent of spinach haters to eat spinach!  It's a free form tart and very pretty.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 TBS olive oil\",\"1 medium red onion, peeled and finely chopped\",\"1\/2 pound of baby spinach leaves, washed\",\"1 1\/2 cups (195g)of baby peas, fresh or frozen (thawed)\",\"12 inch round of shortcrust pastry, thawed if frozen (300g)\",\"2 TBS fresh pesto sauce\",\"1 cup (120g) Gruyere cheese, grated\",\"1 large free range egg, lightly beaten\",\"sea salt and freshly ground black pepper\",\"1 TBS toasted pine nuts\"],\"recipeInstructions\":[\"Preheat the oven to 200*C\/400*F\/ gas mark 6. Have ready a large baking sheet.\",\"Heat the oil in a small pan and add the onion. Cook, stirring for about 4 minutes, until softened.\",\"Add the spinach and cook just to wilt. Drain all in a colander and press out as much water as you can. Set aside.\",\"Roll your pastry out to a 12 inch circle. Place onto the baking sheet. Spread the pesto sauce into the center, leaving a 2 inch border free all the way around.\",\"Reserve 1 TBS of the cheese and place the remainder into a bowl.\",\"Add the drained spinach, onion, thawed peas, beaten egg, salt and pepper. Mix together well. Place this mixture in the center of the pastry circle on top of the pesto.\",\"Fold  the bare border edges of the pastry up over the spinach, pleating it decoratively. (You will only want to fold it up about 2 inches all the way around, leaving the center open.)\",\"Sprinkle with the remaining cheese and pine nuts over the filling in the center of the tart.\",\"Bake in the heated oven for 15 to 20 minutes until golden brown. Cut into 4 wedges to serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"379\" data-ccmcardnum=\"1\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" draggable=\"false\" src=\"https:\/\/i.imgur.com\/mABdOq6.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EEasy Spring Vegetable \u0026amp; Pesto Tart\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 35 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA delicious supper dish that can get even the most ardent of spinach haters to eat spinach!  It's a free form tart and very pretty.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 TBS olive oil\u003C\/li\u003E\u003Cli\u003E1 medium red onion, peeled and finely chopped\u003C\/li\u003E\u003Cli\u003E1\/2 pound of baby spinach leaves, washed\u003C\/li\u003E\u003Cli\u003E1 1\/2 cups (195g)of baby peas, fresh or frozen (thawed)\u003C\/li\u003E\u003Cli\u003E12 inch round of shortcrust pastry, thawed if frozen (300g)\u003C\/li\u003E\u003Cli\u003E2 TBS fresh pesto sauce\u003C\/li\u003E\u003Cli\u003E1 cup (120g) Gruyere cheese, grated\u003C\/li\u003E\u003Cli\u003E1 large free range egg, lightly beaten\u003C\/li\u003E\u003Cli\u003Esea salt and freshly ground black pepper\u003C\/li\u003E\u003Cli\u003E1 TBS toasted pine nuts\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6. Have ready a large baking sheet.\u003C\/li\u003E\u003Cli\u003EHeat the oil in a small pan and add the onion. Cook, stirring for about 4 minutes, until softened.\u003C\/li\u003E\u003Cli\u003EAdd the spinach and cook just to wilt. Drain all in a colander and press out as much water as you can. Set aside.\u003C\/li\u003E\u003Cli\u003ERoll your pastry out to a 12 inch circle. Place onto the baking sheet. Spread the pesto sauce into the center, leaving a 2 inch border free all the way around.\u003C\/li\u003E\u003Cli\u003EReserve 1 TBS of the cheese and place the remainder into a bowl.\u003C\/li\u003E\u003Cli\u003EAdd the drained spinach, onion, thawed peas, beaten egg, salt and pepper. Mix together well. Place this mixture in the center of the pastry circle on top of the pesto.\u003C\/li\u003E\u003Cli\u003EFold\u0026nbsp; the bare border edges of the pastry up over the spinach, pleating it decoratively. (You will only want to fold it up about 2 inches all the way around, leaving the center open.)\u003C\/li\u003E\u003Cli\u003ESprinkle with the remaining cheese and pine nuts over the filling in the center of the tart.\u003C\/li\u003E\u003Cli\u003EBake in the heated oven for 15 to 20 minutes until golden brown. Cut into 4 wedges to serve.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: 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href=\"https:\/\/1.bp.blogspot.com\/-esQrIdga7fY\/YIV8viKo4uI\/AAAAAAADNps\/aKd7v9oWv6s0VimZuKQgvOKPoliNyzaJQCLcBGAsYHQ\/s639\/unnamed%2B3.jpg\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" border=\"0\" data-original-height=\"597\" data-original-width=\"639\" height=\"598\" src=\"https:\/\/1.bp.blogspot.com\/-esQrIdga7fY\/YIV8viKo4uI\/AAAAAAADNps\/aKd7v9oWv6s0VimZuKQgvOKPoliNyzaJQCLcBGAsYHQ\/w640-h598\/unnamed%2B3.jpg\" title=\"Easy Spring Vegetable \u0026amp; Pesto Tart\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. 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If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #ef9d87; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; outline: none; text-align: justify; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4435270649526301689\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/easy-spring-vegetable-pesto-tart.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4435270649526301689"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4435270649526301689"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/easy-spring-vegetable-pesto-tart.html","title":"Easy Spring Vegetable \u0026 Pesto Tart"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-jGRsngrJsbo\/YIVsPobQtwI\/AAAAAAADNo8\/l_wk8tWaYaY8RDrpbB_3pDsuItrZvvukwCLcBGAsYHQ\/s72-w640-h638-c\/unnamed%2B4.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5875925741787809036"},"published":{"$t":"2017-05-06T04:00:00.000+01:00"},"updated":{"$t":"2017-05-06T04:00:10.285+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Rhubarb \u0026 Raspberry Pudding Cake"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NxOEIeSGjzE\/WQx9xpw9FKI\/AAAAAAAA7fc\/_dONLS40o0IAsCwig8k53InmH23o2b15gCLcB\/s1600\/DSCN1763.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"356\" src=\"https:\/\/1.bp.blogspot.com\/-NxOEIeSGjzE\/WQx9xpw9FKI\/AAAAAAAA7fc\/_dONLS40o0IAsCwig8k53InmH23o2b15gCLcB\/s400\/DSCN1763.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPudding cakes.\u0026nbsp; I love pudding cakes.\u0026nbsp; We used to have one occasionally when I was a child.\u0026nbsp; They usually came from a box mix.\u0026nbsp; I think there was a date one, a banana one, and an apple one. I am not a snob. To me, they tasted pretty good!\u0026nbsp; Having one of those was a real treat! Mom used to serve them warm with ice cream. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7OIWVboRK1Q\/WQx9y0g1ypI\/AAAAAAAA7fg\/lDU0KsVpJ98kev8rO4kHXQw2r5WwtPe5wCLcB\/s1600\/DSCN1760.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/1.bp.blogspot.com\/-7OIWVboRK1Q\/WQx9y0g1ypI\/AAAAAAAA7fg\/lDU0KsVpJ98kev8rO4kHXQw2r5WwtPe5wCLcB\/s400\/DSCN1760.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nRhubarb, its one of my favourite fruits.\u0026nbsp; I have loved it since I was a girl. My mother used to give us sticks of it to eat raw with small bowls of sugar.\u0026nbsp; Like a preservative free pixie stick.\u0026nbsp; Oh boy but it was good.\u0026nbsp; Made your jaws ache it did, with the tartness of it all. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RIve_DEZ-sM\/WQx-R01ZDSI\/AAAAAAAA7fw\/00PIBMoDalEF6utNMuw000vf3yiNag9AQCLcB\/s1600\/DSCN1764.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-RIve_DEZ-sM\/WQx-R01ZDSI\/AAAAAAAA7fw\/00PIBMoDalEF6utNMuw000vf3yiNag9AQCLcB\/s400\/DSCN1764.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOur rhubarb is no good again this year.\u0026nbsp; No matter how much manure Todd ladles onto it, it doesn't do anything.\u0026nbsp; We just have poor soil.\u0026nbsp; I picked up some at the shops today so that I could make this favourite spring pudding of ours.\u0026nbsp; It was £1.50 for 3 sticks. Highway robbery.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-_DAdcfi_0X4\/WQx-OY0XJcI\/AAAAAAAA7fs\/iIWHgx8wWdgoVXGlFgAW3FFf8HQeCgFCQCLcB\/s1600\/DSCN1765.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/3.bp.blogspot.com\/-_DAdcfi_0X4\/WQx-OY0XJcI\/AAAAAAAA7fs\/iIWHgx8wWdgoVXGlFgAW3FFf8HQeCgFCQCLcB\/s400\/DSCN1765.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe cashier at the tils said that her father always said that rhubarb was the only thing in the garden that a pig won't eat.\u0026nbsp; I am not sure what she was getting at . . . but in my opinion, pigs are missing out big time! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-KgQ_8cfoUW0\/WQx-S9svlMI\/AAAAAAAA7f0\/LgDlGyiOtnYVgkDB8Q-RjsPcNro5HZ2xwCLcB\/s1600\/DSCN1766.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"352\" src=\"https:\/\/3.bp.blogspot.com\/-KgQ_8cfoUW0\/WQx-S9svlMI\/AAAAAAAA7f0\/LgDlGyiOtnYVgkDB8Q-RjsPcNro5HZ2xwCLcB\/s400\/DSCN1766.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBecause I did not have quite enough rubarb for this I added some raspberries to make it up.\u0026nbsp; If you want you can leave the raspberries out and just use all rhubarb.\u0026nbsp; It was delicious with the raspberries however, and they gave the fruit sauce a really nice ruby colour! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-JQ4I_Bbv-uk\/WQx-gELHCzI\/AAAAAAAA7f8\/U0GIX7fvmwcBi4rCiWKhEBLhgXtDU-BggCLcB\/s1600\/DSCN1767.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-JQ4I_Bbv-uk\/WQx-gELHCzI\/AAAAAAAA7f8\/U0GIX7fvmwcBi4rCiWKhEBLhgXtDU-BggCLcB\/s400\/DSCN1767.JPG\" width=\"386\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd enjoyed his warm with some pouring cream, but this delicious pudding cake would be equally at home with vanilla ice cream or . . .\u0026nbsp; dare I say it\u0026nbsp; . . .\u0026nbsp; clotted cream! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-QbNARBWgq7I\/WQx-tMCU6vI\/AAAAAAAA7gA\/8TRZD_7lWR423O3jXu__7xbSLBiYt_1tQCLcB\/s1600\/DSCN1768.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"327\" src=\"https:\/\/4.bp.blogspot.com\/-QbNARBWgq7I\/WQx-tMCU6vI\/AAAAAAAA7gA\/8TRZD_7lWR423O3jXu__7xbSLBiYt_1tQCLcB\/s400\/DSCN1768.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhat you have here is a lovely fruity sweet\/tart sauce base covered with a delicious sponge, flavoured lightly with vanilla and cardamom.\u0026nbsp; In short . . . a tiny bit of spring time bliss!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-vXRaO8oXmAE\/WQx-0TGNF7I\/AAAAAAAA7gI\/pr6GUDTmMf09LOrwj7KkbTWuzxB9J9qMgCLcB\/s1600\/DSCN1769.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-vXRaO8oXmAE\/WQx-0TGNF7I\/AAAAAAAA7gI\/pr6GUDTmMf09LOrwj7KkbTWuzxB9J9qMgCLcB\/s400\/DSCN1769.JPG\" width=\"395\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Raspberry and Rhubarb Pudding Cake*\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\/rhubarb-and-raspberry-pudding-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious dessert cake with lovely flavours.\u0026nbsp; Serve warm with ice cream, pouring cream or custard for a real springtime treat!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the fruit compote:\u003C\/b\u003E\u003C\/div\u003E\n300g rhubarb, cut into 1\/4 inch slices (3 cups)\u003C\/div\u003E\n100g raspberries, fresh or frozen (1 cup)\u003C\/div\u003E\n150g granulated sugar (3\/4 cup)\u003C\/div\u003E\n1 TBS orange juice\u003C\/div\u003E\n1\/2 TBS corn flour (cornstarch)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cake:\u003C\/b\u003E\u003C\/div\u003E\n79g plain flour (1\/2 cup plus 2 TBS)\u003C\/div\u003E\n1\/2 tsp baking powder\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\npinch salt\u003C\/div\u003E\n75g butter, at room temperature (1\/3 cup)\u003C\/div\u003E\n75g sugar (6 1\/2 TBS)\u003C\/div\u003E\n1\/2 tsp vanilla extract\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n40ml milk (3 TBS)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-OJBCGvmudgw\/WQx-8qF7brI\/AAAAAAAA7gM\/508PS1dU53kyTtLDZQBv3SFf4DE8oM2_QCLcB\/s1600\/DSCN1770.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/4.bp.blogspot.com\/-OJBCGvmudgw\/WQx-8qF7brI\/AAAAAAAA7gM\/508PS1dU53kyTtLDZQBv3SFf4DE8oM2_QCLcB\/s400\/DSCN1770.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nPlace the sugar and cornflour into a large saucepan\u0026nbsp; Stir\n together.\u0026nbsp; Add the rhubarb and the orange juice.\u0026nbsp; Toss to combine.\u0026nbsp; \nCook over medium heat, stirring constantly until the fruit releases its \njuices and the mixture begins to thicken considerably.\u0026nbsp; Stir in the \nraspberries.\u0026nbsp; Pour into the bottom of a 1 litre glass pie dish or \ncasserole dish.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat\n the butter and sugar together for the cake until light and fluffy.\u0026nbsp; \nWhisk together the flour, baking powder, salt and cardamom.\u0026nbsp; Beat the \nvanilla and egg into the creamed mixture.\u0026nbsp; Add the flour mixture \nalternating with the milk until you have a smooth batter.\u0026nbsp; Dollop the \nbatter over the fruit filling and smooth out as best as you can.\u003Cbr \/\u003E\u003Cbr \/\u003EBake\n in the preheated oven for 25 to 30 minutes, or until golden brown and a\n cake tester inserted in the centre of the cake comes out clean. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ni-5aEJzHNc\/WQx90ZfVGPI\/AAAAAAAA7fk\/KB-nbe6XP8g2iMJ77JarR7z-zmnke1fiQCLcB\/s1600\/DSCN1762.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-ni-5aEJzHNc\/WQx90ZfVGPI\/AAAAAAAA7fk\/KB-nbe6XP8g2iMJ77JarR7z-zmnke1fiQCLcB\/s400\/DSCN1762.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhether you choose to add raspberries to this fabulous dessert or go it alone with just rhubarb, your family is sure to fall in love with it!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5875925741787809036\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/rhubarb-raspberry-pudding-cake.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5875925741787809036"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5875925741787809036"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/rhubarb-raspberry-pudding-cake.html","title":"Rhubarb \u0026 Raspberry Pudding Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-NxOEIeSGjzE\/WQx9xpw9FKI\/AAAAAAAA7fc\/_dONLS40o0IAsCwig8k53InmH23o2b15gCLcB\/s72-c\/DSCN1763.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4883061570358002421"},"published":{"$t":"2017-04-14T04:00:00.000+01:00"},"updated":{"$t":"2017-04-14T04:00:05.147+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Salade Composé "},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-l_JQPhcCm3w\/WO9ojMlJXKI\/AAAAAAAA4Uc\/2Dnq70EAbiclcEkYawwGrjxXUdDEOFaWQCLcB\/s1600\/unnamed-26.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"357\" src=\"https:\/\/4.bp.blogspot.com\/-l_JQPhcCm3w\/WO9ojMlJXKI\/AAAAAAAA4Uc\/2Dnq70EAbiclcEkYawwGrjxXUdDEOFaWQCLcB\/s400\/unnamed-26.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nSixty years ago, the English writer GK Chesterton wrote, \u003Ci\u003E`If an Englishman has understood a Frenchman, he has understood the most foreign of foreigners. The nation that is nearest is now the furthest away.'\u003C\/i\u003E\u0026nbsp;\u0026nbsp; We even choose to measure the distance between differently . . . for us it's miles . . . for them kilometers. We tend to think of them as arrogant individuals wearing berets, with ropes of garlic hanging around their necks . . . and they think of us as being rather \"toffee-nosed\" and \"tasteless\" . . . capable only of cooking a good roast beef!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-_McdfzJ2eOU\/WO9otCRby6I\/AAAAAAAA4Ug\/ZIrlTNOULYIz1Rd_1nrQR-3xhm8Pn429QCLcB\/s1600\/unnamed-27.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"392\" src=\"https:\/\/4.bp.blogspot.com\/-_McdfzJ2eOU\/WO9otCRby6I\/AAAAAAAA4Ug\/ZIrlTNOULYIz1Rd_1nrQR-3xhm8Pn429QCLcB\/s400\/unnamed-27.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOur relationship has always been tenuous at best . . . its really a bit of a love\/hate kind of thing!\u0026nbsp; We noticed, on those few holidays we have spent in France, that you can get delicious cheeses from all over the world, but there are no British Cheeses. At least we have never been able to find them.\u0026nbsp; The Toddster finds that very hard to take . . . a world without a good cheddar is a world that is missing something very vital!\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/--81NOeyFrtg\/WO9pT2so6XI\/AAAAAAAA4Uo\/ZJUfUEShPCEvwhfYvwpX15KGEqL_97u4ACLcB\/s1600\/unnamed-29.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"361\" src=\"https:\/\/3.bp.blogspot.com\/--81NOeyFrtg\/WO9pT2so6XI\/AAAAAAAA4Uo\/ZJUfUEShPCEvwhfYvwpX15KGEqL_97u4ACLcB\/s400\/unnamed-29.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAnyhoooo . . . I do love most French food, and I think most Brit's do.\u0026nbsp; A lot of the higher class restaurants here in the UK carry French dishes on the menu . . . seriously.\u0026nbsp; Love . . . hate . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-PtvPGjrdUhs\/WO9peLaOUTI\/AAAAAAAA4Uw\/QSsoUwOXDHI_Wv_ckUWdqgPRUOQyvypMACLcB\/s1600\/unnamed-30.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"365\" src=\"https:\/\/2.bp.blogspot.com\/-PtvPGjrdUhs\/WO9peLaOUTI\/AAAAAAAA4Uw\/QSsoUwOXDHI_Wv_ckUWdqgPRUOQyvypMACLcB\/s400\/unnamed-30.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a delicious salad, which one might easily find in any French Bistro . . . but, when you\u0026nbsp; really look at it . . . we are not talking gourmet here. Simple ingredients, well prepared and put together with care.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ggs0f3-FDpU\/WO9ppBqBsxI\/AAAAAAAA4U0\/C_JmsC17QswBIBup8UhPSg1AsgbTp8xPACLcB\/s1600\/unnamed-31.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/3.bp.blogspot.com\/-ggs0f3-FDpU\/WO9ppBqBsxI\/AAAAAAAA4U0\/C_JmsC17QswBIBup8UhPSg1AsgbTp8xPACLcB\/s400\/unnamed-31.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nFor years the English did not do salad very well . . . and indeed, it can still be \u003Ci\u003Every \u003C\/i\u003Edifficult to find a decent salad when out and about here in the UK.\u0026nbsp; I am always so disappointed when the menu in a restaurant says salad is included, and it comes and\u0026nbsp; . . . .\u0026nbsp; salad is a few limp lettuce leaves with a slice of tomato and a slice of cucumber on top . . . .\u0026nbsp; and NO dressing.\u0026nbsp; If you ask for dressing, you are given a squeeze packet of salad cream.\u0026nbsp; (Salad cream has its place, but when I pay for a salad in a restaurant, I want a decent dressing.) Is it so hard to get it right???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-PdqrozkHYUk\/WO9pwD5YdtI\/AAAAAAAA4U4\/Bf8oshwpt_wt5wOtwBxSNc8IIgrNC1swgCLcB\/s1600\/unnamed-32.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/2.bp.blogspot.com\/-PdqrozkHYUk\/WO9pwD5YdtI\/AAAAAAAA4U4\/Bf8oshwpt_wt5wOtwBxSNc8IIgrNC1swgCLcB\/s400\/unnamed-32.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSalads can be as diverse as the people who enjoy eating them.\u0026nbsp; To some . . . that aforementioned combination might well be the salad of some people's dreams!\u0026nbsp; To others . . . well . . .\u0026nbsp; it's \u003Ci\u003Esadly \u003C\/i\u003Elacking.\u0026nbsp; Early on in our marriage when I told Todd I was making us a salad for lunch, he turned up his nose and said . . . \u003Ci\u003E\"I don't really like salad.\u0026nbsp; Salad is boring.\"\u0026nbsp;\u003C\/i\u003E Well . . . he had never had one of mine and now he quite likes it, I am very happy to say!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-amZd7-GTe84\/WO9p7W9zqKI\/AAAAAAAA4U8\/LUV1AWmp-3ofRbNw0XVoSAU1CkQH4Xr1ACLcB\/s1600\/unnamed-33.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"375\" src=\"https:\/\/1.bp.blogspot.com\/-amZd7-GTe84\/WO9p7W9zqKI\/AAAAAAAA4U8\/LUV1AWmp-3ofRbNw0XVoSAU1CkQH4Xr1ACLcB\/s400\/unnamed-33.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI can say with all impunity . . . I have \u003Ci\u003Enever \u003C\/i\u003Eserved him a \u003Ci\u003Eboring\u003C\/i\u003E salad!!\u0026nbsp; good\u0026nbsp; A salad is only as tasty and exciting as the ingredients used, and . . . of course . . . the dressing you choose to drizzle over it.\u0026nbsp; Fresh ingredients, with a delicious combination of colours, textures and tastes . . . with an incredibly scrummy dressing . . . perhaps some crisp croutons . . .\u0026nbsp; homemade please!!\u0026nbsp; (Isn't that what stale bread is for?)\u0026nbsp; That's what makes a good salad GREAT! Nom! Nom!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-FuVR3_RbLPs\/WO9qHpBMIKI\/AAAAAAAA4VA\/xogAqIakPA4yijz6Qo4Bb1diAZI6xbo8QCLcB\/s1600\/unnamed-34.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/4.bp.blogspot.com\/-FuVR3_RbLPs\/WO9qHpBMIKI\/AAAAAAAA4VA\/xogAqIakPA4yijz6Qo4Bb1diAZI6xbo8QCLcB\/s400\/unnamed-34.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Salade Composé*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/salade-compose\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis literally means \n\"Composed Salad.\"\u0026nbsp; The ingredients are layered on top of each other \nrather than being tossed together.\u0026nbsp; I love the tangy vinaigrette.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the salad:\u003Cbr \/\u003E\n1 small French Baguette\u003Cbr \/\u003E\n2 cloves of garlic, peeled and crushed\u003Cbr \/\u003E\n60ml of extra virgin olive oil (1\/4 cup)\u003Cbr \/\u003E\n6 rashers of streaky bacon, rind removed\u003Cbr \/\u003E\n150g of salad leaves (about 4 cups)\u003Cbr \/\u003E\n6 ripe plum tomatoes, sliced thinly\u003Cbr \/\u003E\n4 hard boiled eggs, halved lengthwise\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Dressing:\u003Cbr \/\u003E\n60ml of sherry vinegar (1\/4 cup)\u003Cbr \/\u003E\n80ml of extra virgin olive oil (1\/3 cup)\u003Cbr \/\u003E\n3 tsp of good quality Dijon mustard\u003Cbr \/\u003E\n1 tsp runny honey\u003Cbr \/\u003E\nfine seasalt and cracked black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ch3 class=\"post-title entry-title\" style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-nXzLMw2TZPI\/WO9pJZ_RjsI\/AAAAAAAA4Uk\/d2hnKHtweCMNWVr5q7S0LtCfGqMk5QvrgCLcB\/s1600\/unnamed-28.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"365\" src=\"https:\/\/3.bp.blogspot.com\/-nXzLMw2TZPI\/WO9pJZ_RjsI\/AAAAAAAA4Uk\/d2hnKHtweCMNWVr5q7S0LtCfGqMk5QvrgCLcB\/s400\/unnamed-28.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\n\u003Cbr \/\u003E\nPut all of the dressing ingredients into a jar with a screw top lid.\u0026nbsp; Give it a good shake.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the grill to high.\u0026nbsp; Cut the bread into 1\/2 inch slices.\u0026nbsp; Combine the \ngarlic and oil for the salad.\u0026nbsp; Brush this mixture onto both sides of the\n bread slices.\u0026nbsp; Toast under the grill until golden brown.\u0026nbsp; Set aside and\n keep warm.\u0026nbsp; (Don't let them burn!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook the bacon in a large nonstick skillet until crisp.\u0026nbsp; Place onto paper kitchen toweling to drain.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer\n the salad leaves in top of each of 4 chilled places.\u0026nbsp; Top with the \nbread slices, and bacon broken into chunky bits.\u0026nbsp; Top with the egg and \ntomatoes.\u0026nbsp; Give the vinaigrette another shake and drizzle some over each\n salad.\u0026nbsp; Pass the remainder at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4883061570358002421\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/salade-compose.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4883061570358002421"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4883061570358002421"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/salade-compose.html","title":"Salade Composé "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-l_JQPhcCm3w\/WO9ojMlJXKI\/AAAAAAAA4Uc\/2Dnq70EAbiclcEkYawwGrjxXUdDEOFaWQCLcB\/s72-c\/unnamed-26.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2450577576794153632"},"published":{"$t":"2016-05-22T04:00:00.001+01:00"},"updated":{"$t":"2021-05-17T12:31:06.849+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cupcakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Frostings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"May Cakes with a Vanilla Buttercream"},"content":{"type":"html","$t":"\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"632\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7114_zpsrdamggq3.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I write this (Saturday morning) I am expecting a big crowd of youngsters to come later on today for a BBQ.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe are going to christen the new BBQ which we purchased last weekend and which the Elders so kindly helped my husband to put together!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYounguns love cupcakes and so I baked these lovely May Cakes to go along with all of the other goodies.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"626\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7115_zpscj5ia5zf.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"640\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are a cake I bake often, but have hesitated to show you before because I have always felt something called a May Cake should be posted in May!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI feel rather odd posting about them in another month of the year.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat is just me being pedantic I know.\u0026nbsp; These little cakes are so tasty they deserve to be talked about all year round!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"584\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7116_zps2mldknt0.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey don't look very special, but I can assure you that they are.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMoist and delicious . . .\u0026nbsp; using buttermilk, butter, brown sugar . . . good old fashioned goodness is what these are . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESimple ingredients done well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7117_zpsdvky7d5q.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"624\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNicely spiced with warm baking spices . . .\u0026nbsp; cinnamon, cloves, freshly grated nutmeg.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOh boy\u0026nbsp; . . .\u0026nbsp; and don't get me started on the raisins and toasted walnuts.\u0026nbsp; These are absolutely gorgeous!\u0026nbsp; I hope the youngsters enjoy them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"602\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7122_zpswgvs6mn3.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*May Cakes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003Ewith a Vanilla Icing\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fullarton-may-cakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/div\u003E\nMoist gingerbread-like cupcakes stogged with raisins and walnuts, iced with vanilla buttercream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cakes:\u003C\/b\u003E\u003C\/div\u003E\n65g of butter, softened (1\/4 cup)\u003C\/div\u003E\n105g of soft light brown sugar (1\/2 cup, packed)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n2 TBS molasses\u003C\/div\u003E\n210g of plain flour (1 1\/2 cups)\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1\/2 tsp ground cloves\u003C\/div\u003E\n1\/2 tsp freshly grated nutmeg\u003C\/div\u003E\n1 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n120ml of buttermilk or sour milk (1\/2 cup)\u003C\/div\u003E\n75g of raisins (1\/2 cup)\u003C\/div\u003E\n60g chopped toasted walnuts (1\/2 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Icing:\u003C\/b\u003E\u003C\/div\u003E\n125g butter, softened (1\/2 cup)\u003Cbr \/\u003E\n195g icing sugar, sifted (1 1\/2 cups)\u003Cbr \/\u003E\n1\/2 tsp vanilla essence\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7125_zpsqhmfamal.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"605\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 190*C\/375*F\/gas mark 5.\u0026nbsp;\u0026nbsp; Butter a 12 cup muffin tin really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCream\n the butter until it is light and fluffy.\u0026nbsp; Beat in the sugar a little \nbit at a time.\u0026nbsp; Beat in the eggs, one at a time.\u0026nbsp; Beat in the molasses \nto incorporate.\u0026nbsp; Dissolve the soda in the sour milk.\u0026nbsp; Sift together the \nflour, salt and spices.\u0026nbsp; Remove one TBS and toss together with the \nraisins and walnuts.\u0026nbsp;\u0026nbsp; Add the remaining flour mixture to the creamed \nmixture alternating with the milk, beginning and ending with dry \ningredients.\u0026nbsp; Stir in the dredged raisins and nuts.\u0026nbsp;\u0026nbsp; Spoon into the \nprepared muffin tins.\u0026nbsp; Bake in the preheated oven for 20 to 25 minutes. \u003C\/div\u003E\n\u003Cdiv\u003E\nAllow to cool in the pan for five minutes before tipping out to a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo\n make the icing beat all of the ingredients together until light and \ncreamy.\u0026nbsp; Spread a portion on top of each cake once the cakes have \ncompletely cooled.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; I like to garnish these with more chopped toasted walnuts, just to prettify them up a bit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"632\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7119_zpszgsolhp0.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDid you notice my cute cupcake liners? \u0026nbsp; Aren't they just the sweetest things!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cupcake wrappers\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6808_zpsgptqio4h.jpg\" title=\"Cupcake wrappers\" width=\"576\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;They are Eddingtons' Botanicals Cupcake Collection Cake Cases.\u0026nbsp; Made with 60gsm heavy weight professional quality paper they are decorated with four designs including both yellow and red roses, cherries and pears.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;These elegant cases hold their shape well and are perfect to complement your delicious cupcakes.\u0026nbsp; This set of 100 cases features 25 of each design.\u0026nbsp;\u0026nbsp; I love LOVE them, especially the pear and cherry ones.\u0026nbsp; They are so pretty and they're very sturdy!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love a sturdy cupcake case!\u0026nbsp; These are available via \u003Ca href=\"http:\/\/thecookskitchen.com\/browse_18792\" target=\"_blank\"\u003E\u003Cb\u003EThe Cook's Kitchen\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E and are on offer for only £4.70 for the set.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"measuring cups\" border=\"0\" height=\"592\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6883_zpsvfezspyf.jpg\" title=\"measuring cups\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've also been enjoying using this set of Amco Professional Performance Measuring Cups from Eddingtons.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n-Set with 4 measuring cups:\n1\/4, 1\/3, 1\/2 \u0026amp; 1 cups\u003Cbr \/\u003E\n-Precision accuracy to assure consistency in food preparation\u003Cbr \/\u003E\n-Imprinted handle with the measurement\u003Cbr \/\u003E\n-Pierced to hang for storage\u003Cbr \/\u003E\n-Made of High Quality Strong Stainless Steel\u003Cbr \/\u003E\n-Dishwasher Safer\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"measuring\" border=\"0\" height=\"525\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6918_zpszcj7xvxj.jpg\" title=\"measuring\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love these.\u0026nbsp; They are sturdy and accurate and store very easily.\u0026nbsp; I also love that they are dishwasher safe.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou can buy these from \u003Ca href=\"http:\/\/www.stuffforthekitchen.co.uk\/amco-stainless-steel-professional-measuring-cups-set-of-4?language=en\u0026amp;currency=GBP\u0026amp;gclid=CKq72sCZscwCFeIp0wodGdEEYw\" target=\"_blank\"\u003E\u003Cb\u003EStuff For the Kitchen\u003C\/b\u003E\u003C\/a\u003E at the cost of\u0026nbsp; £11.10.\u0026nbsp;\u0026nbsp; You cannot beat the longevity of stainless steel.\u0026nbsp; These will last me a lifetime.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"eddingtons\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6924_zpsyi2y9x06.jpg\" title=\"eddingtons\" width=\"549\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnother handy tool which I have been finding very useful, also from Eddingtons is this lovely iSlice Ceramic Cutting Tool.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you are like me, you can find modern packaging very frustrating!\u0026nbsp; Awkward to get into, hard to cut through . . .\u0026nbsp; and to be honest using a sharp knife to get into them can be dangerous to the hands!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe iSlice is a new ceramic tipped cutter meant for use with paper and plastic!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe iSlice has literally 1000's of uses.\u0026nbsp; Perfect for clipping recipes or magazine articles; for cutting single sheets of paper or sellotape; or for opening awkward CD packaging or shrink wrap.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;The ergonomically shaped iSlice features a built in magnet for easy storage and has a recessed high tech zirconium-oxide ceramic blade that resists wear and never rusts.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBecause the blade is ceramic it won't cut your finger so it's perfect for kids too!\nIdeal for use in the home, office, shop or kitchen!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"cutter\" border=\"0\" height=\"565\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN6923_zpstxjs8oop.jpg\" title=\"cutter\" width=\"640\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAvailable at the cost of £3.50 from \u003Ca href=\"http:\/\/www.stuffforthekitchen.co.uk\/eddingtons-islice-ceramic-clipper-with-magnet-vegetable-ceramic-slicer?language=en\u0026amp;currency=GBP\u0026amp;gclid=CIylrKWascwCFXEz0wodyp4BYg\" target=\"_blank\"\u003E\u003Cb\u003EStuff for the Kitchen\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; This is one handy dandy gadget!\u0026nbsp; I love it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThank you so very much to \u003Ca href=\"http:\/\/www.eddingtons.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EEddingtons\u003C\/b\u003E\u003C\/a\u003E\n for sending these nice things for me to try out.\u0026nbsp; I just love them!\u0026nbsp; And who doesn't like a nice new piece of quality kitchen kit! \u0026nbsp; Eddingtons are suppliers of \nfun, innovative and practical kitchen and housewares that are just that \nlittle bit different.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - although I was sent these articles free of charge, I was not required to write a positive review.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg alt=\"May Cakes with a Vanilla Buttercream\" border=\"0\" height=\"626\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7115_zpscj5ia5zf.jpg\" title=\"May Cakes with a Vanilla Buttercream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #ef9d87; outline: none; text-align: justify; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2450577576794153632\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/may-cakes-with-vanilla-buttercream.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2450577576794153632"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2450577576794153632"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/may-cakes-with-vanilla-buttercream.html","title":"May Cakes with a Vanilla Buttercream"}],"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-3361588684150486210"},"published":{"$t":"2016-05-13T04:00:00.000+01:00"},"updated":{"$t":"2016-05-13T11:14:21.636+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Butter Baked Jersey Royals"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_9291_zpschezoll7.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9291_zpschezoll7.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I love most about Spring . . .\u0026nbsp; other than the fresh asparagus, rhubarb and early strawberries . . .\u0026nbsp; is the Jersey Royal New Potatoes! \u0026nbsp; The Jersey Royal was not a potato I had eaten prior to coming over to the UK, but it is a potato that I have fallen in love with and basically this is the only time of year you can find them fresh in the shops! \u0026nbsp; But just what is a Jersey Royal?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9292_zps5vx4vxxy.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9292_zps5vx4vxxy.jpg\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Jersey Royal is a variety of potato which is grown exclusively on the Channel Island of Jersey, where they have been grown now for over 130 years.\u0026nbsp;\u0026nbsp; The very distinct soil of this Island, along with the use of a certain type of seaweed found here called Vraic which is used to fertilize the soil helpt to produce a variety of potato with a very distict and delicious flavour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9293_zpsigbibzvx.jpg\" border=\"0\" height=\"340\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9293_zpsigbibzvx.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir season actually runs from\u0026nbsp; March through to July, but MAY is the peak of the season and when they are at their very best!\u0026nbsp; I do love them very\u0026nbsp; VERY much!\u0026nbsp; They make the nicest potato salads, boiled potatoes, fried potatoes, and yes . . .\u0026nbsp; baked potatoes as you see here today!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9294_zpshq5rx7cb.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9294_zpshq5rx7cb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is such a simple recipe as well.\u0026nbsp; You just wash the potatoes, cutting any larger ones in half so that they are all roughly the same size.\u0026nbsp; Dry, sprinkle with some seasoning and place them into a baking dish.\u0026nbsp; Dot with butter, cover and bake . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9297_zpsjoguawpd.jpg\" border=\"0\" height=\"377\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9297_zpsjoguawpd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nuntil deliciously fork tender!\u0026nbsp; Nothing could be simpler!\u0026nbsp; Of course if you can't get Jersey Royals, you could do the same thing with any small new potato, but I really hope you can use the Jersey Royals!\u0026nbsp; The final crowning touch is a sprinkling of chopped fresh herbs!\u0026nbsp; Oh boy, but these are some delicious!\u0026nbsp; Going great with all sorts . . .\u0026nbsp; and yes, even on their own.\u0026nbsp; ☺\u0026nbsp; Oh, I am a greedy Gus, so I am!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9296_zpsowbmzsxz.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9296_zpsowbmzsxz.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Butter Baked Jersey Royals*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/butter-baked-jersey-royals\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a delicious way to cook those delightful Jersey Royals that are \navailable this time of year.\u0026nbsp; Any small new potato will do, but I do \nlove the distinct flavour of the Jersey Royal.\u0026nbsp; If your potatoes are a \nvariety of sizes, cut larger ones so that they are all of a similar \nsize.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n700g baby Jersey Royal potatoes (1 1\/2 pounds)\u003C\/div\u003E\n\u003Cdiv\u003E\n40g butter (3 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\nfreshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n2 to 3 TBS chopped fresh green herbs (chives, mint,\u0026nbsp; parsley, thyme, dill, you choose)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9298_zpszg5jpo7t.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9298_zpszg5jpo7t.jpg\" width=\"375\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp; Place the potatoes into a large \nbaking dish in one layer.\u0026nbsp; Sprinkle with salt and black pepper.\u0026nbsp; Dot \nwith butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_9302_zpsuh5r6h2l.jpg\" border=\"0\" height=\"274\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9302_zpsuh5r6h2l.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCover tightly and then bake in the preheated oven for 3540\n - 45 minutes until they pierce easily with the tip of a knife.\u0026nbsp; \nSprinkle with your desired herbs and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9275_zpsbp7hhmxl.jpg\" border=\"0\" height=\"381\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/SAM_9275_zpsbp7hhmxl.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently received a lovely piece of kit from Eddingtons called the Any Sharp Mini Chopper and I have to say I have been loving it!\u0026nbsp; I have a larger food chopper, but\u0026nbsp; . . .\u0026nbsp; this smaller sized one is ever so handy for chopping herbs, garlic, etc.\u0026nbsp; Any thing which needs chopping in smaller quantities!\u0026nbsp;\u0026nbsp; Garlic, chilies, nuts, herbs, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 11260557-1854374443631672_zpshg6xnsbp.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/11260557-1854374443631672_zpshg6xnsbp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is about six inches tall and 2 1\/2 inches in diameter and helps to keep your\u0026nbsp; hands safe when chopping.\u0026nbsp; Chopping takes just seconds and the whole thing comes apart easily into four parts for washing in the dishwasher.\u0026nbsp; Hand held and easy to use with a stainless steel cutting blade.\u0026nbsp; It's available from\u003Ca href=\"http:\/\/www.thehut.com\/kitchen-accessories\/anysharp-mini-chopper-black\/clear\/11260557.html?utm_source=googleprod\u0026amp;utm_medium=cpc\u0026amp;utm_campaign=gp_homeware\u0026amp;affil=thggpsad\u0026amp;switchcurrency=GBP\u0026amp;shippingcountry=GB\u0026amp;gclid=CNCj-viZscwCFckV0wodaW0C1w\u0026amp;gclsrc=aw.ds\u0026amp;dclid=CJGlp_mZscwCFeJV2wodf5EH1g\" target=\"_blank\"\u003E\u003Cb\u003E The Hut\u003C\/b\u003E\u003C\/a\u003E right now for only £7.99 which is a really decent price!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThank you so very much to \u003Ca href=\"http:\/\/www.eddingtons.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EEddingtons\u003C\/b\u003E\u003C\/a\u003E for sending it to me!\u0026nbsp; I just love it!\u0026nbsp; Eddingtons are suppliers of fun, innovative and practical kitchen and housewares that are just that little bit different. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_9304_zpszyjqiwvk.jpg\" border=\"0\" height=\"391\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/SAM_9304_zpszyjqiwvk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope you will give this deliciously simple potato recipe a go!\u0026nbsp; I think you will like it.\u0026nbsp; We had the leftovers fried the next day and they were fabulous too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy Friday the 13th!\u0026nbsp; I hope you're not superstitious!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - although I was sent this product free of charge, I was not required to write a positive review.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3361588684150486210\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/butter-baked-jersey-royals.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3361588684150486210"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3361588684150486210"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/butter-baked-jersey-royals.html","title":"Butter Baked Jersey Royals"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1253484884751326285"},"published":{"$t":"2016-04-28T04:00:00.000+01:00"},"updated":{"$t":"2016-04-28T04:00:03.565+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Garlic Lamb Cutlets with a Mint \u0026 Sun Blush Tomato Sauce"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10377.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are looking for a delicious way to cook some lovely spring lamb cutlets look no further!\u0026nbsp; I adapted this delicious recipe from\u0026nbsp; a cookery book of mine entitled,\u0026nbsp; \u003Cb\u003E\"Secrets from a Country Kitchen\"\u003C\/b\u003E by Lucy Young.  The original recipe called for studding two 7 chop rack of lamb with garlic and roasting them for about 25 minutes in a hot oven.  I didn't have a rack of lamb, but the recipe looked so tasty that I really wanted to try it, and so I did what any good cook does . . .\u0026nbsp; I switched it out for what I did have which was\u0026nbsp; . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10378.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n. . .\u0026nbsp; some lovely spring lamb cutlets. \u0026nbsp; I decided to rub them with some olive oil, crushed garlic, salt and pepper and leave them to marinate for half an hour.  I then took out my lovely new grill griddle pan and seared them on both sides, just until they were pink in the middle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10379.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe real treat in this recipe is the sauce.  It might sound a bit odd, but trust me when I say it's delicious!  The original recipe called for two anchovy filets to be simmered with the garlic, but I didn't have any and so I added a tsp of Worcestershire sauce instead and it worked quite well!  It was a real treat served with some steamed basamati rice and haricots vert on the side!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10380.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was quick and easy to do and would make a lovely dinner party meal.  Lucy suggests also trying the sauce with a saddle of lamb.  Sounds like a winner to me!\u0026nbsp; I think you will love this.\u0026nbsp; We sure did!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10392.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Garlic Lamb Cutlets with a Mint and Sun Blushed Tomato Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/garlic-lamb-cutlets-with-a-mint-and-sun-blushed-tomato-sauce\" style=\"color: rgb(51 , 102 , 255); font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGarlicky  grilled lamb cutlets, cooked till just pink inside, with a creamy mint  and sun blushed tomato sauce spooned over top.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 meaty lamb cutlets\u003Cbr \/\u003E\n4 cloves of garlic, peeled and crushed\u003Cbr \/\u003E\nsea salt and freshly ground black pepper\u003Cbr \/\u003E\nolive oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n10 fluid ounces of double cream (1 1\/4 cups)\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and halved\u003Cbr \/\u003E\n1 tsp Worcestershire Sauce\u003Cbr \/\u003E\n5 fluid ounces of white wine (5\/8 cup)\u003Cbr \/\u003E\n1 heaped tsp of mint sauce\u003Cbr \/\u003E\n(from a jar, the stuff with vinegar in it)\u003Cbr \/\u003E\n2 TBS chopped fresh mint leaves\u003Cbr \/\u003E\n2 ounces sun blushed tomatoes, snipped in half with kitchen scissors (1\/4 cup altogether)\u003Cbr \/\u003E\nfine seasalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRub  the garlic cloves into the lamb cutlets along with some sea salt and  olive oil.  Let sit for half an hour, while you make the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat  the cream over medium heat along with the 2 cloves of garlic until it  comes to the boil. Reduce to a slow simmer and cook for 15 to 20 minutes  over very low heat.  At the end of that time, press it through a seive  with the back of a spoon into a clean pot.  (the garlic should be soft  by then)   Whisk iin the white wine and Worcestershire sauce.  Bring to  the boil.  Cook whisking frequently over high heat until reduced  somewhat.  Stir in the mint sauce, chopped fresh mint, the sun blush  tomatoes and season to taste with some salt and black pepper to taste.   Keep warm while you grill the lamb.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat your grill pan.  Sear  the lamb cutlets on both sides for several minutes per side, or until  they are done to your desire.  We like them pink, which takes 2 to 3  minutes per side, but you may like them more well done.   Place the  cooked cutlets onto a heated platter and spoon some of the hot sauce  over top.  Garnish with some fresh mint sprigs and pass the remaining  sauce at the table.   Steamed rice and a green vegetable go very well  with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1253484884751326285\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/garlic-lamb-cutlets-with-mint-sun-blush.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1253484884751326285"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1253484884751326285"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/garlic-lamb-cutlets-with-mint-sun-blush.html","title":"Garlic Lamb Cutlets with a Mint \u0026 Sun Blush Tomato Sauce"}],"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-3553983221246243407"},"published":{"$t":"2016-03-19T04:00:00.003+00:00"},"updated":{"$t":"2021-01-18T10:39:40.749+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lemon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Lemon Kisses"},"content":{"type":"html","$t":"\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5895_zpsergapocf.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do believe I have found THE perfect lemon cookie. \u0026nbsp; I love lemon anything and these cookies are just the absolute epitome of what are some beautiful lemon flavours!\u0026nbsp; \u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI SO adore lemon in anything, pies, cakes, cookies.\u0026nbsp; Even savoury dishes. I absolutely love Lemon Chicken.\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThese cookies are crisp, buttery and full on lemony!\u0026nbsp; Wowsa wowsa!\u0026nbsp;\u0026nbsp; Pucker up because these cookies are going to slap you with a lovely lemon kiss!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN58951_zpsl4tb3o23.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are so simple to make\u0026nbsp; nd bake as well.\u0026nbsp; The recipe is one I adapted from a little BBC Good Food Book, entitled Easy Baking Recipes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love those little BBC books, they are chock full of great recipes. I have quite a few of them. When I first moved to the UK I had a subscription to Good Food Magazine.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt was a real favourite of mine. Always filled with great recipes, and so are these little books.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"611\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5896_zpssublpvti.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003EThe dough for these cookies is simple butter dough. It is flavoured with lemon and vanilla.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe baked cookie is tender and flakey. I would say that they are not quite shortbread like, but very close. They have a beautiful texture when baked.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5897_zpsgu1lwyj4.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lemon flavour in the cookie itself is very subtle, but not overly so.\u0026nbsp; It's definitely there.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt just doesn’t smack you in the face!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5900_zpshuoj8mmu.jpg\" title=\"Lemon Kisses\" width=\"613\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdditional lemon flavour comes from the lemon curd which you use to sandwich these lovely biscuits together with.\u0026nbsp; Use a good quality curd. I like to one which I know is thick and puckeringly lemony\u0026nbsp; flavoured.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It is worth it to pay a bit more for a quality curd or even to make your own if you can. These lovely biscuits deserve more than the cheap stuff.\u0026nbsp; You won't be sorry.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5898_zpsaqxkdpr2.jpg\" title=\"Lemon Kisses\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Yet another layer of lemon flavour comes in the sweet lemon icing which is drizzled over top of the sandwiched biscuits. \u0026nbsp;Drizzle icings are very easy to make.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhisk together a few ingredients and drizzle. Easy peasy. \u0026nbsp;But, that's not all . . . there is more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5902_zpsa7iss9fl.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;A finishing sprinkle of freshly grated lemon zest seals the deal and completes three layers of delightful lemon tastiness.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThese are lemon cookies you can write home about. These are the lemon cookies you have dreamed about.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5903_zps7y67oj8o.jpg\" title=\"Lemon Kisses\" width=\"627\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimply put\u0026nbsp; . . .\u0026nbsp; these are gorgeous. These are beautiful enough to serve for a special occasion, like a tea party or a birthday party.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBut they are simple enough to enjoy every day. Be warned. You are sure to fall in love!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5901_zpskpxn8nxp.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Kisses*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 20 double biscuits\/cookies\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-kisses\" 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\nUse a good quality thick lemon curd for these.\u0026nbsp; If you love lemon, you will quite simply adore these.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n200g soft butter (7 ounces or 14 TBS)\u003C\/div\u003E\n140g caster sugar (3\/4 cup)\u003C\/div\u003E\n1 large free range egg yolk\u003C\/div\u003E\n1 tsp vanilla\u003C\/div\u003E\nthe zest of two lemons\u003C\/div\u003E\nthe juice of one lemon\u003C\/div\u003E\n300g of plain flour, plus a bit extra for dusting (2 cups plus\u0026nbsp; 2 1\/2 TBS, plus extra for dusting)\u003C\/div\u003E\n1\/2 jar good quality lemon curd\u003C\/div\u003E\n140g of icing sugar, sifted (3\/4 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5904_zpsugayvrxl.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;Line a few large baking trays with baking paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n the butter together with the sugar, egg yolk, vanilla and the zest of \none lemon until well combined.\u0026nbsp; Add the flour and stir together.\u0026nbsp; You \nmay need to use your hands near the end to make sure the flour is \ncompletely incorporated, and you have a smooth dough.\u0026nbsp;\u0026nbsp; Divide the dough\n in half and roll out to 1\/4 inch thickness on a lightly floured board.\u0026nbsp;\n Stamp into 2 1\/2 inch rounds.\u0026nbsp; Reroll trimmings and recut until you \nhave used all the dough. Place on baking sheets.\u0026nbsp; Chill in the \nrefrigerator for half an hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C.400*F\/ gas mark 6.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5908_zpsd4aig7l5.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n the cookies, one tray at a time, on the middle rack of the oven until \npale golden brown, about 8 minutes or so. Scoop off onto wire rack to \ncool. \u0026nbsp; Allow to cool completely\u0026nbsp; before proceeding.\u003C\/div\u003E\n\u003Cdiv\u003E\nSpread half of the biscuits with some lemon curd, and top with the remaining biscuits.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5909_zps47ncecwh.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the icing sugar together with enough of the lemon juice from one of the\n lemons to give you a thick drizzle icing.\u0026nbsp;\u0026nbsp; Drizzle this over top of \nthe sandwiched biscuits and sprinkle with the lemon zest of the second \nlemon.\u0026nbsp; Leave to set before serving.\u0026nbsp; Store any leftovers in the \nrefrigerator.\u0026nbsp; Bring to room temperature before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Kisses\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5911_zpsqdrs1inj.jpg\" title=\"Lemon Kisses\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I was rolling these out, I thought to myself, wouldn't these be lovely cut out with my bunny cutters, filled, glazed and then decorated with some white candy puff tails, and pink eyes . . .\u0026nbsp; and so I cut out roughly half the dough as bunnies.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENever thinking for a minute that if I wanted to sandwich them together I would have to reverse cut half of them . . .\u0026nbsp; DUH.\u0026nbsp; Nevermind.\u0026nbsp; They were still cute and pretty tasty as a single layer cookie, glazed with the lemon icing and decorated simply as it were.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cp style=\"background-color: white; border: none !important; box-shadow: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp style=\"background-color: white; border: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; margin-bottom: 20px; opacity: inherit;\"\u003E\u0026nbsp;\u0026nbsp;\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3553983221246243407\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/lemon-kisses.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3553983221246243407"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3553983221246243407"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/lemon-kisses.html","title":"Lemon Kisses"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5902762694395144940"},"published":{"$t":"2015-05-25T04:00:00.000+01:00"},"updated":{"$t":"2015-05-25T04:00:03.364+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Herby New Potato and Egg Salad"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1863_zps1un5cshl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1863_zps1un5cshl.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith it being a Bank Holiday over here in the UK and of course Memorial Day over in America, people will be firing up their grills today and treating themselves to a barbeque . . .\u0026nbsp; at least if the weather co-operates. \u0026nbsp; Here in the UK a Bank Holiday usually signals the rain clouds to roll in, but sometimes we get lucky! I have my fingers crossed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN1864_zps507nlgeo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1864_zps507nlgeo.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do apologize for my photographs.\u0026nbsp; My new camera seems to have cracked up so I will be taking it back to where I purchased it.\u0026nbsp; Thankfully I paid for a service plan when I bought it with a no quibble exchange on it, so it shouldn't be a problem.\u0026nbsp; I had a guy look at it at church today who is a photographer and he says there is something wrong with the camera.\u0026nbsp;\u0026nbsp; It is over-exposing everything, even on the automatic settings and that just shouldn't be happening.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1866_zpsikzkvrqa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1866_zpsikzkvrqa.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut don't let the bad pictures put you off from enjoying this fabulous potato salad I am showing you here today.\u0026nbsp; I love potato salads that have eggs in them, but I am not always fond of potato salads that are loaded with tons of mayonnaise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1867_zpshfmg3lm0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1867_zpshfmg3lm0.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say I much prefer a vinaigrett type of dressings on my potato salads . . .\u0026nbsp; especially ones loaded with lots of fresh herbs like this one here today.\u0026nbsp; I used some of this years crop of Jersey Royal Potatoes for this.\u0026nbsp;\u0026nbsp; They are so delicious with a lovely golden flesh and distinct sweetness that you can only enjoy at this time of year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN18672_zpsiruims9t.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN18672_zpsiruims9t.jpg\" height=\"400\" width=\"397\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAttributed largely to the quality of the soil on the Isle of Jersey, these springtime beauties are a real treat, but of course I know they are not available everywhere so any new potato will do. \u0026nbsp; Myself, I try to get my fill of the Jersey Royals whilst they are in season.\u0026nbsp; They are a real taste treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN18671_zpsjwlit4ue.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN18671_zpsjwlit4ue.jpg\" height=\"400\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs is this salad with it's cider vinegar and grainy mustard vinaigrette . . .\u0026nbsp; fresh chives, parsley and dill\u0026nbsp; . . .\u0026nbsp; capers and chopped gherkins . . . and hard boiled egs.\u0026nbsp; It goes down a real treat with all sorts of grilled meats and poultry . . .\u0026nbsp; even fish.\u0026nbsp; Especially fish\u0026nbsp; . . .\u0026nbsp; as it embodies alot of the same flavours which you will find in tartar sauce. \u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1869_zps92poprlj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1869_zps92poprlj.jpg\" height=\"400\" width=\"393\" \/\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\u003Ci\u003E\u003Cb\u003E*Herbed New Potato and Egg Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/herby-new-potato-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI am a big fan of vinaigrette types of potato salad.\u0026nbsp; Refreshingly light and non cloying.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1kg of small new or waxy potatoes (2.4 pounds)\u003C\/div\u003E\n2 TBS non pareil capers, rinsed\u003C\/div\u003E\n1 TBS chopped gherkins\u003C\/div\u003E\na handful of chives, finely chopped\u003C\/div\u003E\na handful of dillweed, finely chopped\u003C\/div\u003E\na good handful of flat leaf parsley, finely chopped\u003C\/div\u003E\n3 hard boiled eggs, peeled and quartered lengthwise\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\n1 TBS cider vinegar\u003C\/div\u003E\n1 1\/2 tsp grainy Dijon mustard\u003C\/div\u003E\n3 TBS olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp sugar\u0026nbsp;\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 DSCN1871_zpsi80ui6ba.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1871_zpsi80ui6ba.jpg\" height=\"400\" width=\"393\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the potatoes in a saucepan of lightly salted water and bring to the \nboil.\u0026nbsp; Reduce to a simmer and cook for eight to twelve minutes until \ntender.\u0026nbsp;\u0026nbsp; Drain well in a seieve and then place the sieve over the warm \nsaucepan to dry the potatoes out somewhat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1873_zpsppn7izox.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1873_zpsppn7izox.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace all of the ingredients for the dressing into a screw top jar, screw on the lid and then shake vigorously to emulsify.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nQuarter\n the potatoes into a bowl while still quite warm. ( If they are very \ntiny, just halve.)\u0026nbsp; Toss gently to coat.\u0026nbsp; Leave to cool.\u0026nbsp;\u0026nbsp; Gently fold \nin the capers, gherkins, herbs, some salt and some pepper.\u0026nbsp; Taste and \nadjust seasoning as required.\u0026nbsp;\u0026nbsp; Gently fold in the quartered hard boiled\n eggs.\u0026nbsp;\u0026nbsp; Serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5902762694395144940\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/herby-new-potato-and-egg-salad.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5902762694395144940"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5902762694395144940"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/herby-new-potato-and-egg-salad.html","title":"Herby New Potato and Egg Salad"}],"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":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1230287291653235472"},"published":{"$t":"2015-05-16T04:00:00.000+01:00"},"updated":{"$t":"2015-05-16T11:35:29.886+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rhubarb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"strawberries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Rhubarb and Strawberry Slices"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1699_zpsfbldbhzp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1699_zpsfbldbhzp.jpg\" height=\"374\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had guests for lunch the other day and I baked these delicious Rhubarb and Strawberry Slices to have for dessert. \u0026nbsp; We had them along with some sliced strawberries and cream.\u0026nbsp;\u0026nbsp; They went down a real treat!\u0026nbsp; And I am not surprised for they are truly delicious!\u0026nbsp; These are S P R I N G personified!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1696_zpsfmsoa1gj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1696_zpsfmsoa1gj.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRhubard and Strawberries are a flavour combination that was truly made in heaven.\u0026nbsp; It is no surprise that they are ripe for the picking during the same season. \u0026nbsp; They are truly meant to go together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1700_zpstkmkhdzj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1700_zpstkmkhdzj.jpg\" height=\"400\" width=\"375\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese squares are absolutely fabulous . . .\u0026nbsp; with a sweet and buttery shortbread base . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1701_zpsjoovfkxm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1701_zpsjoovfkxm.jpg\" height=\"381\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTopped with a moist and fruity . . .\u0026nbsp; ALMOST custardy topping\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1703_zpsnjyytel9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1703_zpsnjyytel9.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is not much about these that is unlikeable.\u0026nbsp; Delicious on the day . . .\u0026nbsp; delicious two days later.\u0026nbsp;\u0026nbsp; These are almost dangerous to have around . . .\u0026nbsp; they are\u003Ci\u003E that\u003C\/i\u003E good.\u0026nbsp; Trust me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1707_zpsrkn4y8at.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1707_zpsrkn4y8at.jpg\" height=\"400\" width=\"399\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Rhubarb and Strawberry Slices*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-rhubarb-slices\" 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\nThese are moreishly delicious.\u0026nbsp;\u0026nbsp; Rich.\u0026nbsp;\u0026nbsp; Moist.\u0026nbsp;\u0026nbsp; Fabulous, simply fabulous.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the base:\u003C\/div\u003E\n6 ounces butter (3\/4 cup)\u003C\/div\u003E\n210g of plain flour (1 1\/2 cup)\u003C\/div\u003E\n7 TBS sugar\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the topping:\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n195g of white sugar (1 cup)\u003C\/div\u003E\n100g soft light brown sugar (1\/2 cup packed)\u003C\/div\u003E\n140g of plain flour (1 cup)\u003C\/div\u003E\n3\/4 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n10 sticks of rhubarb sliced into 1\/4 inch sliced (about 3\u0026nbsp; cups)\u003C\/div\u003E\n6 or 7 large fresh strawberries,halved and sliced 1\/4 inch thick (about 1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nicing sugar to serve (optional)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN1704_zpswygrdtbg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1704_zpswygrdtbg.jpg\" height=\"380\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the topping as it will need to sit for about half an hour before \nproceeding.\u0026nbsp;\u0026nbsp; Beat the eggs together with the sugars.\u0026nbsp;\u0026nbsp; Sift together \nthe flour, baking powder and salt.\u0026nbsp; Stir this into the egg mixture.\u0026nbsp;\u0026nbsp; \nAdd the fruit and stir to combine\u0026nbsp;\u0026nbsp; Allow to stand for half an hour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1708_zpsacdempnl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1708_zpsacdempnl.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 13 inch baking tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRub\n the butter into the flour for the base.\u0026nbsp;\u0026nbsp; Stir in the sugar.\u0026nbsp;\u0026nbsp; Press \nthis mixture into the bottom of the pan.\u0026nbsp; Spread the fruit mixture \nevenly over top.\u0026nbsp;\u0026nbsp; Bake in the heated oven for 30 to 45 minutes, so that\n the mixture is set and slightly golden.\u0026nbsp; Allow to cool completely \nbefore cutting into slices.\u0026nbsp;\u0026nbsp; Dust with icing sugar to serve. (optional)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1230287291653235472\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/rhubarb-and-strawberry-slices.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1230287291653235472"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1230287291653235472"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/rhubarb-and-strawberry-slices.html","title":"Rhubarb and Strawberry 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":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1033028658099485718"},"published":{"$t":"2014-05-22T04:00:00.000+01:00"},"updated":{"$t":"2014-05-22T04:00:08.250+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Pasta Salad with Roasted Tomatoes and Asparagus"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_4863_zps1f2d5e2a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4863_zps1f2d5e2a.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love fresh Spring asparagus. \u0026nbsp;I don't eat asparagus any other time of the year because there is just no comparison in flavour. \u0026nbsp; I believe in eating seasonally. \u0026nbsp; I don't think asparagus that has been shipped over from Peru in the depths of winter has any flavour at all really. \u0026nbsp;The taste never justifies it's high price in my opinion! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4864_zpsfb8a10ea.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4864_zpsfb8a10ea.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat's why I get so excited when Spring rolls around! \u0026nbsp;Not only are the days getting longer and the temperatures warmer, but I know it won't be long before I am able to enjoy our delicious British asparagus at it's best! \u0026nbsp;British Asparagus season lasts officially from about the last week of April til the third week in June, so it's not long, but I try to get as much of it as I can during that time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4865_zpscd05268e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4865_zpscd05268e.jpg\" height=\"377\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI believe that British Asparagus has \u003Ci\u003Erightfully\u003C\/i\u003E been described as the best in the world. \u0026nbsp;(Along with the carrots and strawberries in my opinion!) \u0026nbsp;Tender and sweet, there really is no comparison! \u0026nbsp;What you want to look for are firm green spears with tight green tips. \u0026nbsp;If they are limp and sad looking, don't buy them. They're old. \u0026nbsp;Blah! \u0026nbsp;And if they look in the least bit slimy, run, run as fast as you can away from them. \u0026nbsp;Bad, Bad. \u0026nbsp;(Don't laugh. \u0026nbsp;I have seen this!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4866_zpsa969763c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4866_zpsa969763c.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs it's grown in sand, you will want to wash your asparagus well. \u0026nbsp;I just lay them in a dish of cold water and swish them about a bit. \u0026nbsp;The sand should fall right off. \u0026nbsp; The ends of larger ones can be a bit woody, so just snap them off. It's not hard to tell where that part is as the spear will naturally break at that point. \u0026nbsp; If you are at all afraid you can trim the bottoms a bit with a carrot peeler. \u0026nbsp;I also like trim off the points as they can have a tendency to be a bit bitter sometimes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4867_zps423990c9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4867_zps423990c9.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. \u0026nbsp; I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta. \u0026nbsp;I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of \u0026nbsp;fresh basil pesto. \u0026nbsp;Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad! \u0026nbsp;Hooray for Asparagus Season! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4879_zps1911bc21.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4879_zps1911bc21.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Pasta Salad with Roasted Tomatoes and Asparagus*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 4\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasta-salad-with-roasted-tomatoes-and-asparagus\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA deliciously different Pasta Salad. \u0026nbsp;Easy to make, quick, colourful and very tasty!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 punnet of cherry tomatoes, halved (about 2 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 pound of asparagus, washed and dried\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS olive oil\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS chopped fresh basil, plus more for garnish if desired\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eflaked sea salt and freshly ground black pepper to taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS mayonnaise with lemon added\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS prepared ranch dressing\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp of basil pesto sauce\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 pound of farfalle pasta (bow tie)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Efreshly grated Parmesan cheese to taste \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4877_zpsc5aeb64d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4877_zpsc5aeb64d.jpg\" height=\"370\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 220*C\/425*F. gas mark 7. \u0026nbsp;Have ready a baking sheet which you have lined with foil and lightly sprayed with oil.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ECut the asparagus into 2 inch lengths, put the into a bowl with the tomato halves. \u0026nbsp; Drizzle with olive oil and sprinkle with salt and pepper. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EAdd the fresh basil. \u0026nbsp;Toss all together to coat. \u0026nbsp; Spread out into a single layer on the baking sheet, making sure the cut sides of the tomatoes\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eare facing up. \u0026nbsp; Roast in the heated oven for 8 to 10 minutes or until the tomatoes start to blister and the asparagus is tender crisp. \u0026nbsp;Set aside\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eto cool. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4876_zps86635bc5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4876_zps86635bc5.jpg\" height=\"382\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPlace the pasta in a pot of lightly salted boiling water and cook to al dente, according to the package directions. \u0026nbsp;Drain well, rinse with cold water\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eto cool down, and rinse again.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EWhisk the mayonnaise, ranch dressing and pesto together in the bowl you tossed the vegetables with the oil in. \u0026nbsp; Add the pasta and toss to\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ecoat. \u0026nbsp; Fold in the asparagus and roasted tomatoes. \u0026nbsp;Sprinkle with some freshly grated Parmesan cheese and serve garnished with fresh chopped basil\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eif you wish\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1033028658099485718\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/pasta-salad-with-roasted-tomatoes-and.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1033028658099485718"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1033028658099485718"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/pasta-salad-with-roasted-tomatoes-and.html","title":"Pasta Salad with Roasted Tomatoes and Asparagus"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2182780912919360257"},"published":{"$t":"2014-05-19T04:00:00.000+01:00"},"updated":{"$t":"2014-05-19T04:00:07.409+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"braises"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Braised Bangers and Cabbage"},"content":{"type":"html","$t":"\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci style=\"color: #333333;\"\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4663_zps5f68af1b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4663_zps5f68af1b.jpg\" height=\"381\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003EI was so excited to learn earlier this month that Heck Sausages are now available at Asda. \u0026nbsp;You may remember me getting to try them last year and we fell right in love with them. \u0026nbsp; So happy that I can now buy them closer to our home. \u0026nbsp;(Asda is the UK's version of Walmart.) \u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4662_zps35350fae.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4662_zps35350fae.jpg\" height=\"391\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EThey only have the two flavours at the moment, the meaty ones and the apple ones, but hopefully they will add more as time goes on. \u0026nbsp;In any case I picked up a package of each when we were there the other day. \u0026nbsp;They are just so good, I could not resist! \u0026nbsp;Today I used the apple ones in a delicious stove top braise. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4666_zps46484133.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4666_zps46484133.jpg\" height=\"355\" width=\"400\" \/\u003E\u003C\/span\u003E\u0026nbsp; \u0026nbsp;\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also had a small cabbage which needed using up, what they call a white cabbage over here, but back home we just called it cabbage. \u0026nbsp; I browned the sausage and then added thinly shredded cabbage to the pan, and allowed it to wilt slightly before adding some thyme and apple juice, popped on a lid and let it bubble away.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4668_zpsf36ad44d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4668_zpsf36ad44d.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter about 20 minutes or so, I removed the cabbage and kept it warm, whilst I finished cooking the sauces in the pan juices, until they were golden brown all over and lightly glazed with the juices. \u0026nbsp;A couple of them served hot on top of that lovely cabbage and along side some carrots and some of this spring's Jersey Royal potatoes made for a simple, yet beautiful supper. \u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4661_zpsff094000.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4661_zpsff094000.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci style=\"color: #333333;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci style=\"color: #333333;\"\u003E\u003Cb\u003E*Braised Bangers and Cabbage*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EServes 4\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/braised-bangers-and-cabbage\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EEasy and delicious.\u0026nbsp; This is a meal that cooks itself.\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E8 good quality thick and meaty sausages\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E225ml of cloudy Apple juice (1 cup)\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E2 TBS runny honey\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E1\/2 tsp dried thyme\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Esalt and black pepper\u003Cbr \/\u003E1 small cabbage, trimmed, cored and thinly sliced\u003Cbr \/\u003Ea knob of butter\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter in a skillet large enough to hold your sausages and the cabbage.\u0026nbsp; (You will need one with a lid.)\u0026nbsp; Once the butter begins to foam, add the sausages.\u0026nbsp; Brown over medium heat on first one side, and then the other.\u0026nbsp; Once they are browned, remove and set aside. \u0026nbsp;Add the sliced cabbage. \u0026nbsp;Cook and stir over medium heat just until it begins to wilt., Return the sausages to the skillet, tucking them in amongst the cabbage. Sprinkle all with the thyme.\u0026nbsp; Drizzle with the honey and pour over the apple juice.\u0026nbsp; Cover tightly and turn to low.\u0026nbsp; Braise for 15 to 20 minutes. \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4671_zpsde96ba8c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4671_zpsde96ba8c.jpg\" height=\"400\" width=\"387\" \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;Remove the lid and scoop out the cabbage. \u0026nbsp;Cover and keep warm.\u0026nbsp; Turn up the heat under the skillet and continue to cook the sausages, as the liquid bubbles away, turning them occasionally, until they are nicely glazed and the pan has some nice thick juices in it.\u0026nbsp; Divide the sausages and cabbage amongst 4 heated plates and drizzle with some of those scrummy pan drippings.\u003Cbr \/\u003E\u003Cbr \/\u003EPotatoes go very well with this, either steamed new potatoes or mash.\u0026nbsp; It's up to you! \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EYou could have some applesauce on the side with this, but I like mine with a good grainy mustard!\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2182780912919360257\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/braised-bangers-and-cabbage.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2182780912919360257"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2182780912919360257"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/braised-bangers-and-cabbage.html","title":"Braised Bangers 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":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1912823094383457186"},"published":{"$t":"2014-05-06T04:00:00.000+01:00"},"updated":{"$t":"2014-05-06T04:00:01.530+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Caesar Tortellini Salad"},"content":{"type":"html","$t":"\u003Cdiv dir=\"ltr\"\u003E\n\u003Cb\u003E\u003Ci\u003E\u0026nbsp;\u003C\/i\u003E\u003C\/b\u003E\u003Cimg alt=\" photo SAM_4387_zps870a63d6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4387_zps870a63d6.jpg\" height=\"360\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing I look forward to each year . . .\u0026nbsp; as much as I hate to bid goodbye to the heartier Winter time fare\u0026nbsp; . . . is salad season!\u0026nbsp;\u0026nbsp; Right now we are teetering on the doorstep . . .\u0026nbsp; ready to abandon ourselves and fall full faced into it!\u0026nbsp; I do so love salads!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4390_zps1f171923.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4390_zps1f171923.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;One of my all time favourites has to be Caesar Salad. \u0026nbsp; I just adore them\u0026nbsp; . . .\u0026nbsp; crisp slightly bitter romaine lettuce,\u0026nbsp; crisp and buttery croutons, Parmesan cheese, bacon bits . . . \u0026nbsp; that tangy and garlicky dressing!\u0026nbsp; It's just a beautiful melange of flavours, which lends itself to all sorts of adaptations!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4391_zps24a8b5f9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4391_zps24a8b5f9.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just adore a Grilled Chicken Caesar . . .\u0026nbsp; but it is so often poorly done when you are eating out . . . and the prices they charge for it are absolutely ridiculous!\u0026nbsp; It's positively criminal!\u0026nbsp; I was looking at the menu of a certain restaurant the other day and they were charging £8.95 for a simple Caesar salad, and if you wanted some chicken with it, they wanted another\u0026nbsp; £3.50 on top of that!\u0026nbsp; LUDICROUS!\u0026nbsp; I could see paying £8.95 for the whole salad with chicken, but for some lettuce and dressing?\u0026nbsp; Nah!\u0026nbsp;\u0026nbsp; And chances are it wouldn't even be very well done either . . .\u0026nbsp; rant over.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4392_zps00fec0cc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4392_zps00fec0cc.jpg\" height=\"346\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had some cheese tortellini in the refrigerator that I had bought for something and couldn't remember what it was . . . do you ever do that???\u0026nbsp; Maybe I am losing my mind.\u0026nbsp; In any case I decided to incorporate them into a Caesar type of salad.\u0026nbsp; I also added some lightly blanched fresh broccoli florets . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4394_zps52b33951.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4394_zps52b33951.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI added a few chopped cherry tomatoes, which I know are not strictly Caesarian . . . (Can I use that term???\u0026nbsp; I guess I just did.) and I made my own garlic croutons from a stale French loaf I had hanging about.\u0026nbsp; Homemade croutons are so easy to make.\u0026nbsp; Just trim the crusts from your bread, cut it into cubes and then toss it with some garlic olive oil, salt, pepper and parsley and then spread them on a baking sheet and toast them in a hot oven until they are crisp and golden brown.\u0026nbsp; So good, so good . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4398_zps08bb76ca.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4398_zps08bb76ca.jpg\" height=\"353\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSome chopped red onion, a\u0026nbsp; few large flakes of fresh Parmesan cheese for texture . . . and some grated for flavour . . . crisp smokey bacon bits,\u0026nbsp; a hefty grind of black pepper and Bob's your uncle!!\u0026nbsp; You have a salad fit for a king, or a queen!\u0026nbsp; Really, it was quite \u003Ci\u003Equite \u003C\/i\u003Egood.\u0026nbsp; Oh yeh, there was plenty of lettuce as well . . . crisp and slightly bitter . . . Baby Gems. Perfect!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4402_zps243e088a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4402_zps243e088a.jpg\" height=\"354\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cb\u003E\u003Ci\u003E*Caesar Tortellini Salad*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/caesar-tortellini-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA delightfully quick and deliciously different Caesar Salad!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 package of refrigerated cheese filled tortellini (about half a pound in weight)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 baby gem lettuces\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of cherry tomatoes, quartered\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 of a small red onion, peeled and chopped finely\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 a small bunch of broccoli, separated into florets\u003C\/div\u003E\n\u003Cdiv\u003E\nto finish:\u003C\/div\u003E\n\u003Cdiv\u003E\ncrisp garlic croutons\u003C\/div\u003E\n\u003Cdiv\u003E\nbacon bits\u003C\/div\u003E\n\u003Cdiv\u003E\ngrated and shaved Parmesan cheese\u003C\/div\u003E\n\u003Cdiv\u003E\nyour favourite Caesar Salad Dressing (I like Newman's own)\u003C\/div\u003E\n\u003Cdiv\u003E\ncoarsely ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_4400_zpse76bc90d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4400_zpse76bc90d.jpg\" height=\"340\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBring\n a large pot of lightly salted water to the boil. \u0026nbsp; Drop in the \ntortellin and broccoli florets. \u0026nbsp;Cook for 2 to 3 minutes until done, as \ndirected on the package. \u0026nbsp;Drain and rinse with cold water to stop the \ncooking process. \u0026nbsp;Drain again. \u0026nbsp;(I spread it out on a large baking sheet\n which I have lined with a clean tea towel.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4405_zpsf6749977.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4405_zpsf6749977.jpg\" height=\"381\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSeparate\n your baby gems into individual leaves, cutting any larger ones in half \nif necessary. \u0026nbsp;Wash and dry. \u0026nbsp;Place them into a large salad bowl. \u0026nbsp; Top \nwith the red onion, cherry tomatoes and broccoli. \u0026nbsp;Sprinkle on the \ngarlic croutons, bacon bits and cheese. \u0026nbsp; Toss with your favourite \nCaesar Salad dressing and then \u0026nbsp;grind some pepper over top. \u0026nbsp;Serve \nimmediately. \u0026nbsp;You may pass extra croutons and cheese if you wish. \u0026nbsp;It \nmakes a lovely light lunch! \u0026nbsp;For a heartier meal add strips of grilled \nchicken or beef.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1912823094383457186\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/caesar-tortellini-salad.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1912823094383457186"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1912823094383457186"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/caesar-tortellini-salad.html","title":"Caesar Tortellini Salad"}],"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-3311117419693346735"},"published":{"$t":"2014-04-05T04:00:00.000+01:00"},"updated":{"$t":"2014-04-05T04:00:06.811+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Enjoy a long weekend Easter lunch with Newman's Own, The English Provender Co. and Very Lazy!"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 0240ff6ddeaef454497ea3ab386bbd91_zpscf1f1b67.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/0240ff6ddeaef454497ea3ab386bbd91_zpscf1f1b67.jpg\" height=\"400\" width=\"342\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEnjoy a long weekend Easter lunch with Newman's Own, The English Provender Co. and Very Lazy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook up a feast for friends and family this Easter with a range of recipe ideas from \u003Cb\u003E\u003Ca href=\"http:\/\/www.newmansown.co.uk\/home.html\" target=\"_blank\"\u003ENewman's Own\u003C\/a\u003E\u003C\/b\u003E, \u003Cb\u003E\u003Ca href=\"http:\/\/www.englishprovender.com\/\" target=\"_blank\"\u003EThe English Provender Co\u003C\/a\u003E\u003C\/b\u003E. and \u003Cb\u003E\u003Ca href=\"http:\/\/www.englishprovender.com\/natural-foods\/9\/very-lazy\" target=\"_blank\"\u003EVery Lazy.\u003C\/a\u003E\u003C\/b\u003E \u0026nbsp;Pick our your favourite dish or try the whole menu for a seasonal Easter Feast to kick off Spring in style. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/shop.pettywood.co.uk\/graphics_cache\/9e\/3b\/66197486bf801ae2c23241789fb8.jpg?o=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\" height=\"320\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe fresh French-inspired fig and goat's cheese salad using Newman's Own Light French Dressing is perfect to start! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo FrenchFigHamandGoatsCheeseSaladwithAlmonds_zps0322dfcb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/FrenchFigHamandGoatsCheeseSaladwithAlmonds_zps0322dfcb.jpg\" height=\"267\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cb\u003E*French Fig, Ham and Goats Cheese Salad with Almonds*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/frenchfig-ham-and-goats-cheese-salad-with-almonds\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA delicious starter from the people at Newman's Own perfect for your Easter lunch. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 TBS Newman's Own Light French Dressing\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 fresh ripe figs, each sliced into 6 wedges\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 to 6 slices of Bayonne ham or other dried ham such as Parma ham\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E150g of soft goats cheese, crumbled ( 2\/3cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E20g of picked mint leaves (about 3\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E20g of whole almonds, chopped (I toast these first as\u003Cbr \/\u003Eit really helps to bring out the flavour of them best) (2 TBS)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EDivide all of the salad ingredients between two plates, layering the different components and finishing with the almonds.\u0026nbsp; Drizzle with the dressing and serve immediately. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cimg src=\"http:\/\/www.englishprovender.com\/content\/images\/thumbs\/0000400_very_lazy_red_chilli_190g_very_lazy_red_chilli_190g_412.png\" height=\"400\" width=\"271\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe fillet of Lamb served with a Very Lazy Chilli salsa is a great twist on the traditional dinner. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Very_Lazy_fillet_of_lamb_zps024806ca.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Very_Lazy_fillet_of_lamb_zps024806ca.jpg\" height=\"266\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\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\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cb\u003E*Fillet of Lamb with Mint, Garlic and Chili Salsa*\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eserved with lemon cucumber yogurt and caramelized onion couscous\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 4\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/fillet-of-lamb-with-mint-garlic-and-chili-salsa\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA delicious main course for your Easter lunch brought to you by the people at Very Lazy. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFor the Salad:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 X 300g fillet\/loin of lamb, at room temperature\u003Cbr \/\u003E(Approximately 2\/3 pound in weight each)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 TBS olive oil\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Salsa:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 1\/2 TBS Very Lazy Garlic\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 ts Very Lazy Chilli (or more if you like it hot)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 TBS shredded fresh mint\u003Cbr \/\u003E\u003Cbr \/\u003EFor the couscous:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS Very Lazy Caramelized red onions\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E250g couscous (approximately 1 1\/2 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E70g flaked almonds (generous 3\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E(Again I like to toast these first)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS olive oil\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EFor the Yogurt:\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E250g Greek Yogurt (1 1\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ethe zest of one lemon\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 small cucumber, grated \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Place the lamb ito a bowl and rub with 2 TBS of the olive oil.\u0026nbsp; Place onto a baking sheet and roast for 12 to 5 minutes, or until cooked but still pink.\u0026nbsp; Leave to reast for 3 to 4 minutes before slicing.\u003Cbr \/\u003E\u003Cbr \/\u003EMeanwhile, place the remaining 2 TBS of olive oil in a small pan and cook the chilli and garlic for 5 minutes. Leave to cool and then stir in the fresh mint.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ENext, place the couscous in a large bowl and cover with boiling water.\u0026nbsp; (About 350ml or a scant 1 1\/2 cups)\u0026nbsp; Cover with plastic cling film and leave for 5 to 10 minutes.\u0026nbsp; Once ready, flua fork and add the onions, flaked almonds, olive oil and some salt.\u0026nbsp; Gently mix to combine.\u003Cbr \/\u003E\u003Cbr \/\u003EFinally make the yogurt sauce by combining everything together.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ETo serve, divide the couscous between six plates, and top with a few slices of lamb on each, along with the yoghurt sauce and salsa drizzled over top. \u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cimg src=\"http:\/\/cdn3.volusion.com\/esdtz.catpp\/v\/vspfiles\/photos\/6210-2.jpg?1389951382\" height=\"320\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EFinish off your meal with this beautiful piece de resistance from The English Provender Co, a delicious sweet St Clement's Cake using their Luxury Lemon Curd. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo Easter_Ginger_and_Lemon_Cake_zpsaed67ce9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Easter_Ginger_and_Lemon_Cake_zpsaed67ce9.jpg\" height=\"400\" width=\"299\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cdiv style=\"color: #333333;\"\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\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cb\u003E*St Clement's Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EMakes 8 generous slices\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/st-clement-s-cake\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA delicious finish to your Easter Lunch from English Provender Co. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 TBS English Provender Co. Luxury Lemon Curd\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 tsp Very Lazy Ginger Paste\u003Cbr \/\u003E300g pack of full fat cream cheese (1 1\/4 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E125g of icing sugar, sifted (2 1\/3 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E175g of unsalted butter or margarine, softened (3\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E175g of caster sugar (15 TBS)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ethe finely grated zest and the juice of 2 unwaxed lemons\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 medium free range eggs, beaten\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E175g of self raising flour (1 1\/4 cup) \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EBeat the cream cheese and icing sugar together until smooth.\u0026nbsp; Add enough lemon juice (about 2 TBS) to get a good spreading consistency.\u0026nbsp; Cover and chill until ready to use. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Lightly butter and base line two 7-inch sandwich tins with greaseproof paper.\u0026nbsp;\u0026nbsp; Set aside. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECream the butter, sugar, ginger paste and lemon zest together in a large bowl until pale and well combined.\u0026nbsp; Gradually beat in the eggs, adding a little flour after each addition if the mixture begins to curdle.\u0026nbsp;\u0026nbsp; Sift over any remaining flour and fold it\u0026nbsp; in with a large metal spoon.\u0026nbsp; Divide the mixture between the two tins, leveling the surface of each with the back of a spoon.\u0026nbsp;\u0026nbsp; Bake for 20 to 25 minues, until risen and golden and firm to the couch.\u0026nbsp;\u0026nbsp; Allow to cool in the tins for 5 minutes before turning out onto a wire rack to finish cooling completely. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EPeel the paper from the sponges.\u0026nbsp; Spread half of the cream cheese mixture over the top of each sponge, right up to the edges.\u0026nbsp;\u0026nbsp; Drop two TBS of the lemon curd over top of each and using a skewer or teaspoon, pull it through the cream cheese mixture to swirl.\u0026nbsp;\u0026nbsp; Sandwich the cakes together and lift onto a serving plate.\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3311117419693346735\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/enjoy-long-weekend-easter-lunch-with.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3311117419693346735"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3311117419693346735"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/enjoy-long-weekend-easter-lunch-with.html","title":"Enjoy a long weekend Easter lunch with Newman's Own, The English Provender Co. and Very Lazy!"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3496099307624967121"},"published":{"$t":"2014-04-01T04:00:00.000+01:00"},"updated":{"$t":"2014-04-02T06:36:04.447+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"An early Spring Indulgence of Rhubarb . . . "},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo image_zps5b35f140.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/And%20Then%20We%20Had%20Tea\/image_zps5b35f140.jpg\" height=\"265\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell, folks, what with having such a mild winter and a bit of\u0026nbsp; early spring, quite a bit of the rhubarb in our garden is ready to begin harvesting now.  Not bundles and bundles of it, but enough for me to indulge in a few rhubarb treats.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16194.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love rhubarb season.  I love rhubarb!!  When I was a child, during rhubarb season, my mother used to give us each a stick of rhubarb and a small bowl of sugar.  We would sit there sticking the end of the rhubarb into the sugar and  biting it off on the sugared end.  Oh boy.  Was that ever mouth puckering good!  You got the super sour tang of the rhubarb and a blast of sweet from the sugar.  It was like a natural, \"chemical free\" pixie stick!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16192.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe other week I made a rhubarb pie and it was sooooo good.  This weekend I decided to make a Rhubarb Clafoutis.  Traditionally made with cherries, this is a French Dessert.   It's like a batter pudding made with eggs, ground almonds, a bit of flour, sugar, fruit and cream.  Technically a clafoutis made with fruit other than cherries it called a Flaugnarde, but why split hairs . . . this is a clafoutis.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16197.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRich and sweet . . . with tender pieces of honey roasted rhubarb and lovely flecks of vanilla seeds througout, this is a fantastically scrummy dessert.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16201.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course Todd had to have his with some cream drizzled over top, and why not . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA little bit of an indulgence once in a while is a good thing.  (So is the smell of your fingers after playing with the vanilla seeds.   There's no calories in smell right???  Ok . . . so I did have an eensy peensy taste.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16203.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Rhubarb Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-clafoutis\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTender Spring Rhubarb is showcased  in a very tasty dessert.  The pinker rhubarb looks very nice done this way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n400g rhubarb, trimmed and cut into 2 inch lengths (3\/4 lb)\u003Cbr \/\u003E\n1 vanilla pod\u003Cbr \/\u003E\n25g of butter (scant 2 TBS)\u003Cbr \/\u003E\n1 TBS runny honey (Acacia is nice)\u003Cbr \/\u003E\n50g of ground almonds (generous 1\/2 cup)\u003Cbr \/\u003E\n2 TBS plain flour (all purpose)\u003Cbr \/\u003E\n100g caster sugar (1\/2 cup fine white sugar)\u003Cbr \/\u003E\n2 medium free range eggs\u003Cbr \/\u003E\n2 medium free range egg yolks\u003Cbr \/\u003E\n250ml of double cream (a generous cup of heavy cream, a scant 9 fluid ounces)\u003Cbr \/\u003E\nicing sugar for dusting\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 190*C\/375*F\/ gas mark 5.  Arrange the rhubarb in a single  layer in a shallow 1 litre baking dish.  Split the vanilla pod and  scrape out the seeds with the back of a knife.  Dot the seeds over the  rhubarb pieces.  Dot with the butter as well and then drizzle the honey  over top.  Bake for 15 minutes in the heated oven, until tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat  together the almonds, flour, sugar, eggs, egg yolks and cream, until  you have a smooth mixture.  Remove the roasted rhubarb from the oven.   Pour the egg mixture over top.  Bake for an additional 25 to 30 minutes  until puffed and golden.  Dust with icing sugar and serve immediately.   Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3496099307624967121\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/an-early-spring-indulgence-of-rhubarb.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3496099307624967121"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3496099307624967121"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/04\/an-early-spring-indulgence-of-rhubarb.html","title":"An early Spring Indulgence of Rhubarb . . . "}],"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-7509529965343258934"},"published":{"$t":"2013-04-08T04:00:00.000+01:00"},"updated":{"$t":"2013-04-08T04:00:04.565+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Asparagus Tarts"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_5880_zpsf36f079a.jpg\" border=\"0\" height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5880_zpsf36f079a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was shopping in Aldi (the Which Grocery Retailer of the year 2012 and a very inexpensive shop to shop in) the other day when I picked up some British Asparagus that was marked at 50% of the regular price.\u0026nbsp; And it was Asparagus tips and the thin new season tender ones to boot!\u0026nbsp; Score!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5882_zps48586065.jpg\" border=\"0\" height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5882_zps48586065.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs soon as I saw it I had in mind that I wanted to make some Asparagus Tarts with it.\u0026nbsp;\u0026nbsp; The Toddster is a pie man and when I can disguise vegetables that aren't peas and carrots in the form of a tart I am happy, and he is happy and all is right with the world.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5883_zps7e4fab6b.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5883_zps7e4fab6b.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI normally always have puff pastry in the freezer or refrigerator.\u0026nbsp; It comes in very handy. \u0026nbsp; I usually buy it fresh when it's on special and then if it gets close to it's sell buy date and I haven't used it, I bang it into the freezer.\u0026nbsp; My motto is you can never have too much puff pastry to hand! \u0026nbsp; If you have a packet of puff pastry . . . you have a meal in waiting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5884_zpsd364349c.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5884_zpsd364349c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese beautiful little tarts are so very easy to make.\u0026nbsp; You simply shape, brush and bake.\u0026nbsp; Then you punch down the centres, spread them with a bit of salad cream, lay on cheese and the asparagus, sprinkle with some olive oil and salt and pepper and bake some more . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5891_zpsce73d761.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5891_zpsce73d761.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen when the crust is all perfectly crisp and brown . . . and the asparagus is perfectly roasted crispy tender . . . you sprinkle them with a bit of Parmesan and bake them again just until it melts.\u0026nbsp; I love Parmesan cheese . . . it packs a lot of punch and you don't have to use tons of it to get some flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5894_zps55aa8b0e.jpg\" border=\"0\" height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5894_zps55aa8b0e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to drizzle the finished tart with a bit of French Dressing or some White Balsamic for some extra flavour. \u0026nbsp; The end result is a fabulous tart with lovely crisp pastry, beautifully and perfectly cooked asparagus . . . easy to create, quick to make . . . and they are something which you would not be ashamed to serve to even your most discerning guests.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5896_zpsa493935d.jpg\" border=\"0\" height=\"340\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5896_zpsa493935d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can serve them on a bed of Baby Salad Greens or not as you wish . . . most impressive.\u0026nbsp; They are not a lot of work, and everybody's happy.\u0026nbsp; You can't ask for much more than that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOhhh . . . I do so love Asparagus season . . . it's very early in it now, so thankfully I have quite a few more weeks to enjoy it!\u0026nbsp; Yippee!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5881_zps536ac0f4.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5881_zps536ac0f4.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Asparagus Tarts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/asparagus-tarts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeautiful fresh spring\n Asparagus atop a crisp bed of flaky pastry, salad cream and cheese.\u0026nbsp; \nDeliciously easy!\u0026nbsp; An excellent first course or light lunch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI packet of ready roll, all butter puff pastry\u003Cbr \/\u003E\n6 TBS of salad cream (I used the chive and onion flavored one)\u003Cbr \/\u003E\n6 slices of Jarlsberg cheese\u003Cbr \/\u003E\n2 packets of Asparagus tips, washed and trimmed (enough to lay out\u003Cbr \/\u003E\non top of each tart in even measure)\u003Cbr \/\u003E\na bit of olive oil to drizzle\u003Cbr \/\u003E\n1 small free range egg beaten with 1 tsp water\u003Cbr \/\u003E\nflaked sea salt and coarsely ground black pepper\u003Cbr \/\u003E\n3 - 4 TBS coarsely grated Parmesan Cheese\u003Cbr \/\u003E\nPrepared French Dressing, or White Balsamic vinegar to drizzle\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5897_zps761b7173.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5897_zps761b7173.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a large baking tray with \nbaking parchment.\u0026nbsp;\u0026nbsp; Unroll your puff pastry and cut into six equally \nsized rectangles.\u0026nbsp; Place them a few inches apart on the baking tray. \nUsing a sharp knife, cut a thin border around the circumference of each,\n taking care not to cut all the way through.\u0026nbsp; Using a fork prick the \ninsides of the rectangles all over.\u0026nbsp;\u0026nbsp; Brush the border with a bit of the\n egg wash.\u0026nbsp;\u0026nbsp; Bake in the heated oven for 10 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove from the \noven and carefully punch down the pastry in the middle with the back of a\n spoon. Spread each tart with 1 TBS of the salad cream and top with a \nslice of Jarlsberg.\u0026nbsp; Lay out the asparagus evenly spaced across each \ntart, toe to tail.\u0026nbsp; Drizzle with a bit of olive oil and sprinkle with \nsalt and pepper.\u0026nbsp; Return to the oven and bake for about 10 minutes \nlonger, until the pastry is golden brown and the asparagus is lightly \nroasted, but still crisp.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5898_zpsbff750eb.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5898_zpsbff750eb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSprinkle some of the Parmesan cheese over \ntop of each tart.\u0026nbsp; Bang back into the oven for 2 or 3 minutes to melt \nthe Parmesan.\u0026nbsp;\u0026nbsp; Serve hot and drizzled with a bit of French Dressing or \nWhite Balsamic Vinegar.\u0026nbsp;\u0026nbsp; Delicious!\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; you can also serve these on a bed of baby spring salad greens."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7509529965343258934\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/04\/asparagus-tarts.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7509529965343258934"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7509529965343258934"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/04\/asparagus-tarts.html","title":"Asparagus Tarts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5892231897414760942"},"published":{"$t":"2013-03-03T03:30:00.000+00:00"},"updated":{"$t":"2013-03-03T05:58:31.062+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Rhubarb Crunch"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_5108_zps012adbd3.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5108_zps012adbd3.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am so excited because the early Rhubarb season is well upon us here in the UK.\u0026nbsp; Not main crop rhubarb, but those deliciously pink and tender juicy stems of early forced rhubarb that begin showing up in the local shops at this time of year. \u0026nbsp; It's actually in season from late December on . . . but it is only now that I dare to splurge on it, as it's price has come down.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\" photo SAM_5109_zps41534682.jpg\" border=\"0\" height=\"354\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5109_zps41534682.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis early rhubarb is grown like little jewels under cover ,in long black sheds in an area in Yorkshire which is lovingly known as the infamous Rhubarb Triangle!\u0026nbsp; Kept from light, these delicately precious little shoots have been grown in\u0026nbsp; and around the Wakefield area in much the same manner since the 1880's.\u0026nbsp; This is a method that the keen gardener can also reproduce on their own in the home garden and potting sheds . . . but I am a lazy gardener I'm afraid and I pick mine up at the shops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5113_zpsaa8bc7ae.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5113_zpsaa8bc7ae.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have a rather large rhubarb patch in our own back garden . . . and it varies in productivity from year to year.\u0026nbsp;\u0026nbsp; Last year was not a great year, but already now this year those dark red stemmed and greenly crinkly leafed shoots are poking their heads up and I am hoping this year we have a much better harvest.\u0026nbsp; We do love it so . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5115_zpscbfdf8dc.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5115_zpscbfdf8dc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was able to procure a bundle of those early tender pink shoots at the shops this week, and for only £2.\u0026nbsp; I decided it was worth a little splurge to make us one of our favourite desserts . . . rhubarb crunch.\u0026nbsp; It's similar to Rhubarb Crumble . . . cept I think it's much, \u003Ci\u003Emuch\u003C\/i\u003E tastier.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5116_zps631db3eb.jpg\" border=\"0\" height=\"397\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5116_zps631db3eb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love this dessert, which is so very easy to make.\u0026nbsp; You simply make a crumb mixture, which is used as both a base and a topping.\u0026nbsp; You cover the base with chopped crisp tender pink jewels . . . and then you cover those little pink delights with a simple thick sugar sauce and finish it off with a final layer of the crumbs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5117_zpsd8c80a54.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5117_zpsd8c80a54.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPopped into a moderate oven for about three quarters of an hour and you are rewarded with this taste tempting treasure . . .crisply bottomed,\u0026nbsp; with a wonderful sweet\/tart filling . . . and a crumbly buttery topping that goes down a real treat at this time of year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5118_zpsf0a591d2.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5118_zpsf0a591d2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA little bit of\u0026nbsp; spring and summer's bounty, enjoyed early in the year . . . a tempting teaser of what's to come.\u0026nbsp; Every year I say I am going to use it in something savoury, but . . . every year my sweet tooth gets the best of me and I give in to . . . this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5119_zps99a09b54.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5119_zps99a09b54.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Toddster always enjoys his with lashings of warm custard, but me . . . I prefer my custard in the frozen shape of Vanilla bean ice cream.\u0026nbsp;\u0026nbsp;\u0026nbsp; You can't argue with that.\u0026nbsp; Everybody's happy.\u0026nbsp; What more could you possibly ask for??\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5114_zps50f2c160.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5114_zps50f2c160.jpg\" width=\"397\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Rhubarb Crunch*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-crunch\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAn oldie but a goodie.\u0026nbsp;\u0026nbsp; I don't know anyone who doesn't love this!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n100g of plain flour (1 cup)\u003Cbr \/\u003E\n60g old fashioned oats (3\/4 cup)\u003Cbr \/\u003E\n200g soft light brown sugar (1 cup, packed)\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n115g of butter, melted (1\/2 cup)\u003Cbr \/\u003E\n450g of diced fresh rhubarb (about 4 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the sauce:\u003Cbr \/\u003E\n190g granulated sugar (1 cup)\u003Cbr \/\u003E\n2 TBS corn flour (corn starch)\u003Cbr \/\u003E\n250ml of water (1 cup)\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5123_zps988bb114.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5123_zps988bb114.jpg\" width=\"363\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a 9 inch square baking dish.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir\n the flour, oats, brown sugar and cinnamon together.\u0026nbsp; Stir in the melted\n butter until combined completely with no dry pockets.\u0026nbsp; Press half of \nthe crumbs into the prepared baking dish.\u0026nbsp; Scatter the chopped rhubarb \nover top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine the sugar, corn flour, water and vanilla for \nthe sauce.\u0026nbsp;\u0026nbsp; Bring to the boil and cook until thick and clear.\u0026nbsp; Pour \nthis mixture evenly over top of the rhubarb.\u0026nbsp; Top with the remainder of \nthe crumb mixture, pressing it down gently.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 35 to 40 minutes until golden brown and bubbling at the edges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5126_zps60b79d62.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5126_zps60b79d62.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAllow\n to stand for about 15 minutes, then cut into squares to serve.\u0026nbsp; Serve \nwarm with vanilla bean ice cream or custard, or plain pouring cream."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5892231897414760942\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/rhubarb-crunch.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5892231897414760942"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5892231897414760942"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/rhubarb-crunch.html","title":"Rhubarb Crunch"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1931076739866683501"},"published":{"$t":"2012-05-18T04:00:00.000+01:00"},"updated":{"$t":"2016-04-13T07:41:06.518+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asparagus"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Open Faced Asparagus Melts"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16796.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's one of my favourite flavour seasons of the year now . . . Aspagarus season! The shops are slowly beginning to stock fresh British Asparagus, which I believe is the most delicious tasting asparagus in the world!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16797.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course there is asparagus readily available all year round . . . but it more often than not comes from Peru.\u0026nbsp; Nothing against Peru . . . but . . . do you really want to eat asparagus that's been grown half a world away, sprayed with something to keep lasting longer . . . and pasted onto our grocery shop shelves some what . . . multiple days or even weeks later???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16798.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think NOT!\u0026nbsp; Yuck!!\u0026nbsp; I turn my nose up at that tasteless foreign stuff all year round . . . I'm waiting for Spring\u0026nbsp; when our English Asparagus comes into season, I'm ready to line up and partake as often as I can.\u0026nbsp; It is a short season and I want to indulge myself as much as I can during those few weeks in May and June when it's available!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16799.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it steamed, until it's crispy tender and still nicely green . . . dipped into melted lemon butter, or hollandaise sauce . . . it's also a real treat used as soldiers instead of toast with your soft boiled eggs.\u0026nbsp; It makes beautiful \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/06\/pasta-with-lemon-cream-sauce-asparagus.html\" target=\"_blank\"\u003E\u003Cb\u003Epasta\u003C\/b\u003E\u003C\/a\u003E dishes, even more gorgeously delicious . . . goes wonderfully with \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/03\/chicken-asparagus-and-potatoes-in.html\" target=\"_blank\"\u003E\u003Cb\u003Echicken . \u003C\/b\u003E\u003C\/a\u003E. . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16800.jpg\" height=\"369\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's absolutely\u0026nbsp; breathtakingly delish in\u0026nbsp; \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/04\/roasted-asparagus-salad-with-parmesan.html\" target=\"_blank\"\u003E\u003Cb\u003Esalads .\u003C\/b\u003E\u003C\/a\u003E . . or wrapped in pancetta and grilled.\u0026nbsp; It makes fabulously tasty spring tarts and is wonderful with poached or scrambled eggs.\u0026nbsp; In fact it's just wonderful when paired with \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/04\/roasted-asparagus-salad-with-parmesan.html\" target=\"_blank\"\u003E\u003Cb\u003Eeggs\u003C\/b\u003E\u003C\/a\u003E, full stop!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16801.jpg\" height=\"345\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut how I \u003Ci\u003Ereally\u003C\/i\u003E love it . . . is when it's \u003Cspan style=\"font-size: large;\"\u003Eroasted\u003C\/span\u003E in a hot oven.\u0026nbsp; I simply toss with a bit of olive oil, salt and pepper and then spread it out onto a baking sheet.\u0026nbsp; I roast it for 8 to 10 minutes in a hot oven.\u0026nbsp; As soon as it comes out of\u0026nbsp; the oven I spritz it with some white balsamic vinegar and sprinkle it with a few shavings of Parmesan cheese.\u0026nbsp; Oh, my . . . but it is some good done that way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16803.jpg\" height=\"345\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I've simply steamed it and then layered it in a delicious open faced sandwich for two.\u0026nbsp; Layered on a crisp ciabatta roll, which has been spread with some pesto mayonnaise, along with some ham, sliced tomatoes and lotsa cheese, this went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16804.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love knife and fork sandwiches don't you???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16802.jpg\" height=\"364\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Open Faced Asparagus Melts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/open-face-asparagus-melts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious open faced grilled sandwich, filled with the lovely flavours of delicious fresh Spring asparagus!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n16 good sized spears of fresh asparagus\u003Cbr \/\u003E\n3 TBS fat free mayonnaise\u003Cbr \/\u003E\n1 TBS ready made Green Pesto\u003Cbr \/\u003E\n1 ciabatta roll, cut in half, with the top half trimmed \u003Cbr \/\u003E\nso that it will lie flat\u003Cbr \/\u003E\n2 slices of baked ham\u003Cbr \/\u003E\n4 thick slices of ripe tomato\u003Cbr \/\u003E\n2 TBS of grated low fat mozarella cheese\u003Cbr \/\u003E\n2 TBSl of grated emmenthaler cheese\u003Cbr \/\u003E\n2 TBS grated Parmesan cheese\u003Cbr \/\u003E\nfresh ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTrim\n the asparagus.\u0026nbsp; Snap off any woody ends and trim off the little pointy \nbits along the stem.\u0026nbsp; (These can be bitter.) Wash well.\u0026nbsp; Steam, covered \nfor 2 minutes, until crispy tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the grill.\u0026nbsp; (Broiler)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine\n the mayonnaise and pesto in a small bowl.\u0026nbsp; Spread 2 TBS of the mixture \nonto each ciabatta half.\u0026nbsp; Place onto a baking sheet.\u0026nbsp; Pop under the \ngrill for a vew minutes until the pesto mayo is bubbling.\u0026nbsp; Remove from \nthe oven and then layer each slice with one piece of\u0026nbsp; ham and half of \nthe asparagus.\u0026nbsp; Place two slices of tomato on top of each.\u0026nbsp; Sprinkle \neach with 1 TBS of each of the cheeses and season with a grating of \nblack pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrill for a few minutes longer, until the cheese is melted and just turning golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16805.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'll let you in on another really tasty, simple way to prepare it.\u0026nbsp; Wash and dry your asparagus really well.\u0026nbsp; Trim off the woody ends and those bitter little points.\u0026nbsp; Roll it in low fat mayonnaise to coat . . . and then roll it in grated Parmesan Cheese.\u0026nbsp; Place on a buttered sheet of parchment paper you've placed on a baking tray and roast it at a hot temperature (200*C\/400*F\/ gas 6) for about 8 to 10 minutes (depending on the thickness of the spears) until the cheese is melted, the spears are tender and the whole thing is scrummy, Scrummy, SCRUMMY! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16807.jpg\" height=\"400\" width=\"391\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1931076739866683501\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/open-faced-asparagus-melts.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1931076739866683501"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1931076739866683501"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/open-faced-asparagus-melts.html","title":"Open Faced Asparagus Melts"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5728278807672711635"},"published":{"$t":"2012-05-13T04:00:00.000+01:00"},"updated":{"$t":"2013-05-09T10:21:43.630+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Strawberry, Rhubarb, Oat and Walnut Crumble"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"344\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16710.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love Rhubarb Season and our rhubarb plants are going crazy at the moment!\u0026nbsp; I am love, love, LOVING it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16708.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI picked up some Spanish strawberries today.\u0026nbsp; (I know naughty me.)\u0026nbsp; They looked really, really good though and mine are only blossoming . . . sooo tooo early for English ones.\u0026nbsp; I was really wanting a Strawberry and Rhubarb Crumble though, and \u003Ci\u003Ejust\u003C\/i\u003E what's a gal to do!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16712.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is easily my most favourite of all crumbles.\u0026nbsp; Todd . . . he likes Apple Crumble best of all . . . for me though, it's this one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16713.jpg\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou get the slight tartness from the rhubarb and then that sweetness of the strawberries . . . and all topped off with a buttery\/oaty\/nutty crumble topping!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16714.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSoft and succulent fruit . . . oooozing with flavour!!!\u003Cbr \/\u003E\nToasty nutty topping . . . oooozing with crunch!!!\u003Cbr \/\u003E\nRich cream dribbling into all those lovely crevices . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16716.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's pretty hard to resist something that is so so so sooooooooo GOOD!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16720.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSeriously.\u0026nbsp; I was very naughty with this, and I think I'm going in to polish off the leftovers for breakfast.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16723.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf I'm not up for air by noon . . . you better send in a search party . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16724.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cb\u003E*Strawberry, Rhubarb, Oat and Walnut Crumble*\u003C\/b\u003E\u003Cbr \/\u003E\nServes 8 to 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-rhubarb-and-walnut-crumble\" target=\"_blank\"\u003E\u003Cb style=\"color: #6aa84f;\"\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is worth waiting all year for.\u0026nbsp; Delicious, delicious, DELICIOUS!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Crumble Topping:\u003Cbr \/\u003E\n3.75 ounces plain flour (3\/4 cup)\u003Cbr \/\u003E\n2 ounces rolled oats (1\/2 cup)\u003Cbr \/\u003E\n3.75 ounces soft light brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n3 ounces of chopped toasted walnuts ( generous 1\/2 cup)\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n2 ounces butter, melted (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\n7 ounces granulated sugar (1 cup)\u003Cbr \/\u003E\n2 TBS cornflour\u003Cbr \/\u003E\n16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)\u003Cbr \/\u003E\n16 ounces strawberries, cut in half (a generous 6 cups)\u003Cbr \/\u003E\n1 TBS pure vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPouring cream to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a large glass baking dish and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake\n the crumble first.\u0026nbsp; Mix the flour, oats, sugar, salt and walnuts \ntogether in a bowl.\u0026nbsp; Pour the melted butter over top.\u0026nbsp; Stir and press \ntogether to make a few clumps.\u0026nbsp; Put in the freezer while you make the \nfilling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir together the cornflour and sugar, mixing it \ntogether well.\u0026nbsp; Add the fruit and vanilla.\u0026nbsp; Toss together gently to \ncoat.\u0026nbsp; Pour into the prepared baking dish.\u0026nbsp; Remove the crumble from the \nfreezer and sprinkle over the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 45 minutes, or until \nthe topping is golden brown and the filling is bubbling around the \nedges.\u0026nbsp; Cool for about 20 minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon out into bowls to serve and pass the cream!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\n This is best eaten on the day.\u0026nbsp; You can halve the recipe quite \nsuccessfully if you don't want to make that much.\u0026nbsp; Chill any leftovers, \nwrapped in the refrigerator.\u0026nbsp; They're quite nice eaten for breakfast the\n morning after.\u0026nbsp; *blush*"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5728278807672711635\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/strawberry-rhubarb-oat-and-walnut.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5728278807672711635"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5728278807672711635"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/strawberry-rhubarb-oat-and-walnut.html","title":"Strawberry, Rhubarb, Oat and Walnut Crumble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2731424300051406154"},"published":{"$t":"2012-04-03T04:00:00.002+01:00"},"updated":{"$t":"2012-04-03T04:00:01.255+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Old Fashioned Rhubarb Pie"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 552px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/PurityCookBook.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  is the cookery book I cut my teeth on, way back in the olden days as a young Bride.  I was only 19, not all that experienced . . . and this was pretty much my cookery bible.  Everything you needed to know about baking cakes, pies, cookies, quick breads, etc. and simple and easy meals was within it's pages.  They became quite dog-eared and spattered through the years . . . which is the sign of a good cookbook.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15980.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course I have \u003Cspan style=\"font-style: italic;\"\u003Emore\u003C\/span\u003E than added to my cookbook collection through the years, but this is still one of my \u003Cspan style=\"font-size:130%;\"\u003E\"go-to's\" \u003C\/span\u003Ewhen I want to bake or cook something basic, simple . . . and delicious, without artiface or faffing about.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15981.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe rhubarb in our garden is beginning to ripen nicely now.  We  planted extra in the autumn, so we will have lots and lots this year.  We both just adore rhubarb and in  my opinion, you can never have enough rhubarb!!  (Did you know it's actually a vegetable and not a fruit??  Tis true!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15982.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne thing I love to do with it is to bake at least one or two rhubarb pies during the season.  One that I bake is a \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/06\/rhubarb-custard-pie.html\"\u003ERhubarb Custard Pie\u003C\/a\u003E, which is very, very  good.  Rich and custardy, and quite a favourite of ours to say the least.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15983.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther times though I just want a basic, two crust, simple . . . rhubarb pie.  No frills.  Nothing fancy.  Just sweetened fruit between two crusts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15985.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI think when it comes right down to it . . . I'm a kind of a basic and simple girl . . . with a kind of a basic and simple husband, and this pie suits us to the \"T.\"\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15989.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Old Fashioned Rhubarb Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9-inch double crust pie\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/old-fashioned-rhubarb-pie\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENothing fancy here, just plain old fashioned goodness.\u003Cbr \/\u003E\u003Cbr \/\u003ESufficient pastry for a 9-inch two crust pie\u003Cbr \/\u003E4 cups diced fresh rhubarb (1 inch pieces) (6 to 8 stalks, depending on their thickness)\u003Cbr \/\u003E1 1\/4 to 1 3\/4 cups of sugar (240g to 335g)  depending on how tart your rhubarb is\u003Cbr \/\u003E1\/3 cup all purpose flour, sifted (about 34g)\u003Cbr \/\u003E1\/8 tsp salt\u003Cbr \/\u003E1 TBS butter\u003Cbr \/\u003Emilk and sugar for glazing\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare  the pastry, divide in half and roll half of it out large enough to line  a 9 inch pie plate.  Keep the remainder covered.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMix  together the flour, salt and sugar.  Place half of the rhubarb into the  lined pie plate.  Sprinkle half of the flour\/sugar mixture over top.   Add the remainder of the rhubarb.  Top with the remaining sugar.  Dot  with butter.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll out the remaining pastry into a round large  enough to cover the rhubarb with lots of overhang.  Seal around the  edges of the pie, trim and flute.  Cut a few slashes in the top of the  pie to vent for steam.  Brush the top with milk and dust with sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  onto a baking sheet and bake in the preheated oven for 40 to 50 minutes  until the pastry is golden brown and the filling is cooked and  bubbling.  Allow to cool to at least warm before cutting into wedges to  serve.\u003Cbr \/\u003E\u003Cbr \/\u003EI like mine warm with vanilla icecream, and Todd, of course . . . likes his with custard.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15986.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Basic Pastry for a Double Crusted Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes enough for one 9 inch pie\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/basic-pastry-for-a-2-crust-pie\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2 cups sifted aall purpose flour (199g)\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E3\/4 cup vegetable shortening (6 ounces, Trex or White Flora)\u003Cbr \/\u003E4 to 5 TBS cold water\u003Cbr \/\u003EAdditional flour for rolling\u003Cbr \/\u003E\u003Cbr \/\u003EBlend  or sift together the flour and the salt.  Drop in the shortening and  cut into the flour with a pastry blender, or using two round bladed  knives in a cutting motion.  You should end up with some crumbs about  the size of small peas, and some smaller.  Add the water one TBS at a  time, using a fork to mix it lightly together, and adding water only  until all the flour is dampened.  Turn the dough onto a  lightly floured  suface and shape into two balls.\u003Cbr \/\u003E\u003Cbr \/\u003EDust a rolling pin with flour  and roll each ball lightly, from the centre to the edge each time,  until the pastry is about 1 inch larger than an inverted pie plate.\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003ETo line a pie plate\u003C\/b\u003E,  fold the rolled pastry in half and trasnfer it to the pie plate.   Unfold and ease loosely into place, being  very careful not to stretch  the pasty.  Trim off any extra with a sharp knife or kitchen scissors.\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003EBaked Pie Shells:\u003C\/b\u003E   Flute the edge of the pastry in your preferred way.  Prick with a fork  at 1 inch intervals and then bake in a preheated 230*C\/450*F\/ gas mark 7  oven for 10 to 12 minutes, or until golden brown.  Cool before adding  the cooked filling.  This recipe will make two single crust baked pie  shells.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EUnbaked Pie Shells:\u003C\/b\u003E  Prepare as above but do not  prick the pastry.  Add the uncooked filling and bake as directed in the  filling recipe.  This recipe will make two unbaked pie shells.\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003EDouble Crust Pies:\u003C\/b\u003E   Add filling to the pastry lined pie plate and moisten the edge.  Roll  out the top crust and place on top of the filling.  Flute and crimp  edges, trimming off any excess.  Cut a few vents in the top to allow  steam to escape.  Bake as directed in the filling recipe.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ETips:\u003C\/b\u003E   Avoid stretching the pastry, especially during rolling and when fitting  pastry into the pie plate.  Stretched pastry will shrink during  baking.  Avoid overhandling and over rolling the pastry.  This causes it  to toughen."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2731424300051406154\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/old-fashioned-rhubarb-pie.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2731424300051406154"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2731424300051406154"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/old-fashioned-rhubarb-pie.html","title":"Old Fashioned Rhubarb Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}}]}});