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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\/-\/Winter+Food?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Winter%20Food"},{"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":{"$t":"21"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4071054363880947285"},"published":{"$t":"2017-02-15T04:00:00.001+00:00"},"updated":{"$t":"2022-07-14T12:06:48.152+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"broccoli"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Broccoli and Cheddar Chowder"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-m5Q2RtNOZh8\/WKMd3QOBnlI\/AAAAAAAAvas\/4VkDDMU9wps6QKIO7OxRc54Q4rOrCoiRwCLcB\/s1600\/unnamed-8.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-m5Q2RtNOZh8\/WKMd3QOBnlI\/AAAAAAAAvas\/4VkDDMU9wps6QKIO7OxRc54Q4rOrCoiRwCLcB\/w618-h640\/unnamed-8.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"618\" \/\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\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;I scored with a bag of broccoli at the grocery store today.\u0026nbsp; Marked down to next to nothing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI expect it had reached its sell-by date, but there was absolutely nothing wrong with it.\u0026nbsp; It was a brilliant green, and all the florets were intact.\u0026nbsp; I had to buy it. \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\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Chpb8afGDmg\/WKMd386jiCI\/AAAAAAAAvaw\/h0HzydiptwcEOYUM4w9EDxcrZDabk_YcQCLcB\/s1600\/unnamed-9.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"576\" src=\"https:\/\/4.bp.blogspot.com\/-Chpb8afGDmg\/WKMd386jiCI\/AAAAAAAAvaw\/h0HzydiptwcEOYUM4w9EDxcrZDabk_YcQCLcB\/w640-h576\/unnamed-9.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\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\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI decided to make a delicious and warming soup\/chowder with it.\u0026nbsp;\u0026nbsp; It's \nbeen freezing cold today with a bitter wind blowing.\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;\"\u003ESoup is always welcome on a cold winter's day.\u0026nbsp; All you \nneed to make a meal of it is some nice crusty bread really.\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\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-sxooKUca4Kw\/WKMd2X0h1BI\/AAAAAAAAvag\/6IojZ3MdgBQfzoAS9GX8Orh2TYTg2V76ACLcB\/s1600\/unnamed-10.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"562\" src=\"https:\/\/3.bp.blogspot.com\/-sxooKUca4Kw\/WKMd2X0h1BI\/AAAAAAAAvag\/6IojZ3MdgBQfzoAS9GX8Orh2TYTg2V76ACLcB\/w640-h562\/unnamed-10.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\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\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd usually likes his soupls pureed.\u0026nbsp; I like a bit of texture in mine, \nand so this is a bit of a combination of both our likes.\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\u0026nbsp;I mashed some of it with a potato masher,\n which not only thickened it a bit, but made him happy . . . and the \nchunks made me happy. \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\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yc-fE8hMFDA\/WKMd2v-t6nI\/AAAAAAAAvak\/Z23j5emkxyQxkFXTXFqTv7kav9MvJMu1gCLcB\/s1600\/unnamed-11.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"568\" src=\"https:\/\/1.bp.blogspot.com\/-yc-fE8hMFDA\/WKMd2v-t6nI\/AAAAAAAAvak\/Z23j5emkxyQxkFXTXFqTv7kav9MvJMu1gCLcB\/w640-h568\/unnamed-11.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\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\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI added cheese.\u0026nbsp; Broccoli and cheese are such good bed partners.\u0026nbsp;\u0026nbsp; They \nget along quite happily.\u0026nbsp; Use a strong flavoured cheese.\u0026nbsp;\u0026nbsp; A good strong\n cheddar works very well.\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;\"\u003EI also added some carrot for colour and \nadditional texture.\u0026nbsp;\u0026nbsp; It's really a chowder I think . . . which is more \nthan a soup.\u0026nbsp; A chowder is a meal.\u0026nbsp; \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\/-mQN_neUAExI\/WKMd3BtBhxI\/AAAAAAAAvao\/VpI2_1M1S4kuQ7sp7X7VJDmgO3HPWh3eQCLcB\/s1600\/unnamed-12.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Broccoli and Cheddar Chowder\" border=\"0\" height=\"589\" src=\"https:\/\/3.bp.blogspot.com\/-mQN_neUAExI\/WKMd3BtBhxI\/AAAAAAAAvao\/VpI2_1M1S4kuQ7sp7X7VJDmgO3HPWh3eQCLcB\/w640-h589\/unnamed-12.jpg\" title=\"Broccoli and Cheddar Chowder\" width=\"640\" \/\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\u003Cbr \/\u003E\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\u003Ci\u003E\u003Cb\u003E*Broccoli and Cheddar Chowder*\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\/broccoli-and-cheddar-chowder\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA healthy and satisfyingly delicious winter chowder recipe using up bits from the vegetable bin.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS light olive oil\u003C\/div\u003E\n1 large onion, peeled and coarsely chopped\u003C\/div\u003E\n1 large carrot, peeled and coarsely chopped\u003C\/div\u003E\n1 large stalk of celery, trimmed and chopped\u003C\/div\u003E\n1 large potato, peeled and diced\u003C\/div\u003E\n1 shallot, peeled and finely chopped\u003C\/div\u003E\n1 clove of garlic, peeled and finely chopped\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n1 tsp dry mustard powder\u003C\/div\u003E\n\u003Cdiv\u003E\npinch cayenne pepper\u003C\/div\u003E\n1\/2 pound fresh broccoli, stems peeled and chopped, \u003Cbr \/\u003E\nflorets, separated and cut into bite sized pieces\u003C\/div\u003E\n\u003Cdiv\u003E\n900ml of vegetable stock (3 1\/2cups)\u003C\/div\u003E\n120g strong cheddar cheese, grated (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n(Lower fat cheese works fine)\u003C\/div\u003E\n(plus a bit extra to sprinkle on the finished soup when you serve it)\u003C\/div\u003E\n125ml of cream (1\/2 cup) (you can also use low fat evaporated milk, undiluted.\u0026nbsp; This is what I use.)\u003C\/div\u003E\nfine sea salt and black pepper to taste\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil in a large saucepan.\u0026nbsp;\u0026nbsp; Add the onion, shallot, carrot and \ncelery.\u0026nbsp; Cook, stirring frequently, until the onion and celery have \nsoftened, without browning.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the potato and garlic. Cook, stirring \nuntil the garlic becomes fragrant.\u0026nbsp;\u0026nbsp; Add the flour, mustard and cayenne,\n stirring it in well and allowing it to cook for a couple minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Stir in the vegetable stock along with the broccoli stems.\u0026nbsp; Bring to the\n boil, then reduce to a simmer and cover.\u0026nbsp; Cook for about 10 minutes.\u0026nbsp; \nUncover and stir in the broccoli florets.\u0026nbsp; Cover and cook for a further \n10 minutes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERemove the cover and mash it a bit with a potato masher.\u0026nbsp; \nDon't mash it too much, as you want a coarse texture.\u0026nbsp; Stir in the \ncheddar and cream.\u0026nbsp;\u0026nbsp; Taste and adjust seasoning as desired with salt and\n pepper.\u0026nbsp; Ladle into heated bowls.\u0026nbsp; Top with some grated cheese and \nserve.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4071054363880947285\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/broccoli-and-cheddar-chowder.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4071054363880947285"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4071054363880947285"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/broccoli-and-cheddar-chowder.html","title":"Broccoli and Cheddar Chowder"}],"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\/-m5Q2RtNOZh8\/WKMd3QOBnlI\/AAAAAAAAvas\/4VkDDMU9wps6QKIO7OxRc54Q4rOrCoiRwCLcB\/s72-w618-h640-c\/unnamed-8.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4775738050803545586"},"published":{"$t":"2017-01-16T04:00:00.000+00:00"},"updated":{"$t":"2017-01-16T04:00:33.311+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Irish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Sticky Maple Bangers with Irish Champ"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NwMVXE9WVvM\/WHuVoNMvDOI\/AAAAAAAAqzY\/51VQnvnMN1U2FhLWf1JeVojziD-gpY_jACLcB\/s1600\/Bangers%2Band%2BChamp.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-NwMVXE9WVvM\/WHuVoNMvDOI\/AAAAAAAAqzY\/51VQnvnMN1U2FhLWf1JeVojziD-gpY_jACLcB\/s400\/Bangers%2Band%2BChamp.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\nBangers and Mash have to be Todd's favourite meal of all time. \u0026nbsp; He is a meat and potatoes man through and through.\u0026nbsp; If both are on the menu then he is a very happy camper.\u0026nbsp; He hasn't been feeling the greatest lately.\u0026nbsp; Very, very tired.\u0026nbsp; He is a very thin man to begin with and it is a struggle to keep the weight on for him.\u0026nbsp; (I wish!)\u0026nbsp; In any case I decided to make him a comfort meal consisting of Sticky Maple and Mustard Glazed Bangers with Irish Champ!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-IhGwAfr8Ehg\/WHt7QbbAbKI\/AAAAAAAAqw4\/HRnfyGPK6bcC-09BlAyBzAojvXf1Om0WwCLcB\/s1600\/DSCN0514.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"373\" src=\"https:\/\/3.bp.blogspot.com\/-IhGwAfr8Ehg\/WHt7QbbAbKI\/AAAAAAAAqw4\/HRnfyGPK6bcC-09BlAyBzAojvXf1Om0WwCLcB\/s400\/DSCN0514.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\nChamp is an Irish Potato Dish consisting of mashed potatoes with warm milk, spring onions and butter beaten into them.\u0026nbsp; It's so tasty. \u0026nbsp; The Irish know how to do potatoes and do them well! \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\/-BbeOGKpGtC0\/WHt7afiAycI\/AAAAAAAAqxE\/TU9g9E1klsMETrcpYmhVBk_zSe56AG1WgCLcB\/s1600\/DSCN0515.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-BbeOGKpGtC0\/WHt7afiAycI\/AAAAAAAAqxE\/TU9g9E1klsMETrcpYmhVBk_zSe56AG1WgCLcB\/s400\/DSCN0515.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\nThey used to serve it in a bit bowl, hot from the stove with a big knob of butter melting into the middle of it so that the family could dip their pieces of bread into the butter and scoop up some potatoes to eat with it at the same time. \u0026nbsp;\u0026nbsp; \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\/-hnYmHZZHVp0\/WHt7iJZK95I\/AAAAAAAAqxI\/eLTjjXJ2J94C-hapjFxjuLsipi8p-SYCQCLcB\/s1600\/DSCN0516.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/4.bp.blogspot.com\/-hnYmHZZHVp0\/WHt7iJZK95I\/AAAAAAAAqxI\/eLTjjXJ2J94C-hapjFxjuLsipi8p-SYCQCLcB\/s320\/DSCN0516.JPG\" width=\"318\" \/\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;Mmmmm . . .\u0026nbsp; look at that knob of butter melting down into that hot oniony mash, gilding and sinking into all the crevices . . .\u0026nbsp; I can see why they would want to scoop it up with a piece of bread.\u0026nbsp; That would be a carb lovers idea of heaven on earth!\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\/-zEKVTeSp1Mg\/WHt7o9PFejI\/AAAAAAAAqxM\/DYu2AWfSmac4RbeBubBQzJfQYfH3cYiSQCLcB\/s1600\/DSCN0517.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-zEKVTeSp1Mg\/WHt7o9PFejI\/AAAAAAAAqxM\/DYu2AWfSmac4RbeBubBQzJfQYfH3cYiSQCLcB\/s400\/DSCN0517.JPG\" width=\"398\" \/\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\nReminds me of one of my favourite books when I was a girl,\u0026nbsp; The Five Little Peppers and How They Grew. \u0026nbsp; I seem to recall them sitting around a bowl of potatoes and enjoying them with slices of brown bread.\u0026nbsp; Potatoes, I think, are a dish of the poor. \u0026nbsp; Poor or rich, I love them and I have to say that nothing makes me feel richer than sitting down to a bowl of potatoes, especially when prepared in this way! \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\/-p0JNWgeGP0k\/WHt7rXGlqdI\/AAAAAAAAqxQ\/1RqHnJB08mc1a4js_q9fuiHkKShDv-mgwCLcB\/s1600\/DSCN0520.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"353\" src=\"https:\/\/3.bp.blogspot.com\/-p0JNWgeGP0k\/WHt7rXGlqdI\/AAAAAAAAqxQ\/1RqHnJB08mc1a4js_q9fuiHkKShDv-mgwCLcB\/s400\/DSCN0520.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\nMuch too delicious to be smothered in gravy.\u0026nbsp; Instead I simply pan grilled some sausages, nice and meaty ones and then glazed them with a bit of pure Maple syrup and some grainy Dijon mustard.\u0026nbsp;\u0026nbsp; Sticky and sweet.\u0026nbsp; \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\/-nI1Ojebyc-U\/WHt70kf8yvI\/AAAAAAAAqxY\/umfxU7XzOYg1kUsZ9PkNGTefjTLKhzWtACLcB\/s1600\/DSCN0521.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/2.bp.blogspot.com\/-nI1Ojebyc-U\/WHt70kf8yvI\/AAAAAAAAqxY\/umfxU7XzOYg1kUsZ9PkNGTefjTLKhzWtACLcB\/s400\/DSCN0521.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;It doesn't take a lot of Maple syrup to glaze them and they went just beautifully with the Champ.\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\/-xQ2X6FE1rVM\/WHt8BTfhbwI\/AAAAAAAAqxg\/uRSGseRsyusqq-ctpMqST9ePL7gwKvtVACLcB\/s1600\/DSCN0522.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"376\" src=\"https:\/\/2.bp.blogspot.com\/-xQ2X6FE1rVM\/WHt8BTfhbwI\/AAAAAAAAqxg\/uRSGseRsyusqq-ctpMqST9ePL7gwKvtVACLcB\/s400\/DSCN0522.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\nBack home you can get Maple flavoured sausages.\u0026nbsp; They were always my favourites.\u0026nbsp; I love Maple anything.\u0026nbsp; Maple Walnut Icecream is my favourite kind of ice cream.\u0026nbsp; I think it is my dad's favourite also.\u0026nbsp;\u0026nbsp; Anyways, this is my Canadian twist on an old Irish favourite of bangers and champ!\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\/-Yi8Wa4dkycg\/WHt8D3nDhdI\/AAAAAAAAqxk\/9h74g-6CCvMkrXHOOw92caFs9ePKY85vgCLcB\/s1600\/DSCN0523.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"387\" src=\"https:\/\/1.bp.blogspot.com\/-Yi8Wa4dkycg\/WHt8D3nDhdI\/AAAAAAAAqxk\/9h74g-6CCvMkrXHOOw92caFs9ePKY85vgCLcB\/s400\/DSCN0523.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\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*Sticky Maple \u0026amp; Mustard Bangers with Champ*\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\/sticky-maple-mustard-bangers-with-champ\" 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\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nAn old Irish favourite with a Canadian twist.\u0026nbsp; Deliciously simple.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 prime meaty well flavoured thick Sausages\u003C\/div\u003E\n2 TBS Maple Syrup\u003C\/div\u003E\n1 tsp grainy mustard\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the champ:\u003C\/b\u003E\u003C\/div\u003E\n1 kg (2 1\/4 pounds) floury potatoes, peeled and halved\u003C\/div\u003E\n\u003Cdiv\u003E\n225ml whole milk (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 bunch spring onions, thinly sliced (6 to 8 scallions)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp white pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n50g (2 ounces) butter\u003C\/div\u003E\na knob of butter to serve\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:\/\/2.bp.blogspot.com\/-NJsV1P6K-TY\/WHt8IlXZXII\/AAAAAAAAqxo\/Xrmimf_Tbigj-lgpZwtBMUNRlPBMb2rKwCLcB\/s1600\/DSCN0525.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"337\" src=\"https:\/\/2.bp.blogspot.com\/-NJsV1P6K-TY\/WHt8IlXZXII\/AAAAAAAAqxo\/Xrmimf_Tbigj-lgpZwtBMUNRlPBMb2rKwCLcB\/s400\/DSCN0525.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the potatoes into a large pot and fill with enough cold water\n to cover.\u0026nbsp; Lightly salt the water, bring to the boil and cook until \nfork tender, about 20 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIn the meantime place \nthe sausages in a lightly oiled skillet and cook over medium heat, \nturning frequently, until browned and cooked through, about 16 to 17 \nminutes.\u0026nbsp; Add the maple syrup and mustard and continue to cook for \nseveral more minutes over low heat,\u0026nbsp; while you make the champ, turning \nthem frequently to coat them in a sticky glaze.\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-WP6Jz5b9V5k\/WHt8PWsrL2I\/AAAAAAAAqxs\/yOoLDlb4dDgGbjh-IyFhPvrqWT4DYukewCLcB\/s1600\/DSCN0526.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"358\" src=\"https:\/\/2.bp.blogspot.com\/-WP6Jz5b9V5k\/WHt8PWsrL2I\/AAAAAAAAqxs\/yOoLDlb4dDgGbjh-IyFhPvrqWT4DYukewCLcB\/s400\/DSCN0526.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003ETo make the champ, drain the tender potatoes well.\u0026nbsp; \nReturn them to the pot and shake over the residual heat of the burner to\n dry them out.\u0026nbsp;\u0026nbsp;\u0026nbsp; Place a clean tea towel over top to absorbe any access\n moisture.\u0026nbsp; Place the milk into a large glass measuring cup along with \nthe spring onions.\u0026nbsp; Heat gently in the microwave for about 1 minute.\u0026nbsp;\u0026nbsp; \nMash the potatoes well with the butter until smooth.\u0026nbsp; Stir in the milk \nand spring onions to combine well together.\u0026nbsp; Season with salt and white \npepper.\u0026nbsp; Pile into a bowl and top with a knob of butter.\u0026nbsp; Serve \nimmediately along with the glazed sausages.\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\/-beiRC8iXdKc\/WHt8Vh8FsEI\/AAAAAAAAqx0\/k8thtnkXOwo7DjulwyDE01msjBzgEZQ4ACLcB\/s1600\/DSCN0527.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"181\" src=\"https:\/\/3.bp.blogspot.com\/-beiRC8iXdKc\/WHt8Vh8FsEI\/AAAAAAAAqx0\/k8thtnkXOwo7DjulwyDE01msjBzgEZQ4ACLcB\/s400\/DSCN0527.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is comfort food, pure and simple. \u0026nbsp; It was the perfect supper for a cold Sunday afternoon.\u0026nbsp; I hope you will give it a go!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4775738050803545586\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/sticky-maple-bangers-with-irish-champ.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4775738050803545586"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4775738050803545586"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/sticky-maple-bangers-with-irish-champ.html","title":"Sticky Maple Bangers with Irish Champ"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-NwMVXE9WVvM\/WHuVoNMvDOI\/AAAAAAAAqzY\/51VQnvnMN1U2FhLWf1JeVojziD-gpY_jACLcB\/s72-c\/Bangers%2Band%2BChamp.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7733645227295008548"},"published":{"$t":"2017-01-02T04:00:00.000+00:00"},"updated":{"$t":"2017-01-02T04:00:11.002+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"onions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"French Onion  Soup"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-_LVbF73854g\/WFFeue7_3dI\/AAAAAAAAc9I\/q3-5bKutjYUnnZ8hGYWLEWLV1ODFFSr2wCLcB\/s1600\/DSCN0181.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-_LVbF73854g\/WFFeue7_3dI\/AAAAAAAAc9I\/q3-5bKutjYUnnZ8hGYWLEWLV1ODFFSr2wCLcB\/s400\/DSCN0181.JPG\" width=\"376\" \/\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\nI can still remember the very first time I tasted French Onion Soup.\u0026nbsp; It was when I had been married for the first time.\u0026nbsp;\u0026nbsp; My husband and I were students at a University back home.\u0026nbsp; We had a pair of friends who were very modern and living together, a very much unheard of thing back in those days in the bible-belt of Canada.\u0026nbsp; (I know I am dating myself here.)\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-b3xZFZsIhOI\/WFFe1VyvFsI\/AAAAAAAAc9M\/vE6C0Vuo3yIXTy84zMrhdxlD2FvX-12PgCLcB\/s1600\/DSCN0182.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"361\" src=\"https:\/\/4.bp.blogspot.com\/-b3xZFZsIhOI\/WFFe1VyvFsI\/AAAAAAAAc9M\/vE6C0Vuo3yIXTy84zMrhdxlD2FvX-12PgCLcB\/s400\/DSCN0182.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\nJulia, the female half of that companionship was very exotic to me.\u0026nbsp; Not only was she from a large city . . .\u0026nbsp; Montreal, but she had a quasi British accent, wore halter tops and ankle bracelets and was a budding feminist.\u0026nbsp;\u0026nbsp; None of which I had ever experienced thus far in my somewhat sheltered 20 years of life.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3xMIH7l--EQ\/WFFe1_6dJPI\/AAAAAAAAc9Q\/_K_GkFDb8YUb-Uq4PDiTZ7P6Xr64ZJzpQCLcB\/s1600\/DSCN0183.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/2.bp.blogspot.com\/-3xMIH7l--EQ\/WFFe1_6dJPI\/AAAAAAAAc9Q\/_K_GkFDb8YUb-Uq4PDiTZ7P6Xr64ZJzpQCLcB\/s400\/DSCN0183.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\nShe loved to cook and she had money to cook with.\u0026nbsp; I loved to cook also, but couldn't afford to really explore much on our very limited student income.\u0026nbsp; One night they invited us to a dinner party . . .\u0026nbsp; something else which I had ever experienced.\u0026nbsp; The starter she served was . . .\u0026nbsp; French Onion Soup . . . another first for me, and it was delicious.\u0026nbsp; I fell in love with the soup and everything else that was served and I wanted to be just like Julia. \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\/-jM7W0vq7mA4\/WFFe8yMHL3I\/AAAAAAAAc9U\/WRvhxdw2ps8fAunpA3GAci3FHGEhRvJeQCLcB\/s1600\/DSCN0185.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"396\" src=\"https:\/\/3.bp.blogspot.com\/-jM7W0vq7mA4\/WFFe8yMHL3I\/AAAAAAAAc9U\/WRvhxdw2ps8fAunpA3GAci3FHGEhRvJeQCLcB\/s400\/DSCN0185.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\nMy next experience with French Onion Soup was during the early days of my second marriage, at a chain restaurant in Winnipeg Manitoba.\u0026nbsp; The soup itself was quite delicious but there was so much cheese in it, that it became cloying and overwhelming . . . so much so that you risked gagging and choking when you were trying to eat it. \u0026nbsp; Not good. This was not the soup of Julia . . . \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\/-iYa0xGlzVJY\/WFFfPDsDiYI\/AAAAAAAAc9c\/kgYKkFTJEvk3RAh42XTfatvqWL5iZpKXQCLcB\/s1600\/DSCN0186.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-iYa0xGlzVJY\/WFFfPDsDiYI\/AAAAAAAAc9c\/kgYKkFTJEvk3RAh42XTfatvqWL5iZpKXQCLcB\/s400\/DSCN0186.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\nAfter that I made it my mission to create a French Onion Soup that was entirely reminiscent of Julia's . . .\u0026nbsp; filled with onion flavour, with just the right amount of cheese and toast . . .\u0026nbsp; this soup I am showing you today is the result of years and years of \nexperimentation and I think it is quite supposedly one of the\u003Ci\u003E best \u003C\/i\u003EFrench Onion Soups out there.\u0026nbsp; \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\/-1mv1HjTU4ok\/WFFfR3I_TmI\/AAAAAAAAc9g\/VF3nvdJ55M022UaBRQLyrCFO9V-C0JvegCLcB\/s1600\/DSCN0187.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-1mv1HjTU4ok\/WFFfR3I_TmI\/AAAAAAAAc9g\/VF3nvdJ55M022UaBRQLyrCFO9V-C0JvegCLcB\/s400\/DSCN0187.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 secret is a very well flavoured beef stock . . .\u0026nbsp; and richly browned onions to begin with.\u0026nbsp; You want them almost caramelized, but not burnt.\u0026nbsp; There is a trick to getting them just right.\u0026nbsp; Don't be in a rush.\u0026nbsp; Long slow cooking until they are soft and golden brown is your reward for patience and is the secret to it's rich onion flavour.\u0026nbsp; \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\/-tOrI2kzt2I0\/WFFfX_EJEzI\/AAAAAAAAc9k\/7G08NtE3Z7IN0SkICdZ94dFX3kC040PlACLcB\/s1600\/DSCN0188.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"367\" src=\"https:\/\/1.bp.blogspot.com\/-tOrI2kzt2I0\/WFFfX_EJEzI\/AAAAAAAAc9k\/7G08NtE3Z7IN0SkICdZ94dFX3kC040PlACLcB\/s400\/DSCN0188.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\nA hint of thyme and bay, a touch of dry sherry, garlic rubbed toasts and just the \nright amount of cheese complete what is a \u003Ci\u003Every \u003C\/i\u003Etasty bowl of soup. \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\/-PNSwND-hTio\/WFFfcQ5R6eI\/AAAAAAAAc9o\/KFoo97ceD6Ir0J1bv_DlWLMxbGJ8FbcKQCLcB\/s1600\/DSCN0189.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-PNSwND-hTio\/WFFfcQ5R6eI\/AAAAAAAAc9o\/KFoo97ceD6Ir0J1bv_DlWLMxbGJ8FbcKQCLcB\/s400\/DSCN0189.JPG\" width=\"397\" \/\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\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*French Onion Soup*\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\/french-onion-soup-3\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nThe delicious culmination of years of experimentation, trial and error.\u0026nbsp; This is what works for me.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 to 5 large brown onions, peeled and cut into half moons (about 1 1\/2 pounds)\u003C\/div\u003E\n3 TBS butter\u003C\/div\u003E\n1\/4 tsp coarse black pepper\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n1 1\/2 litres good quality well flavoured beef stock, (6 cups)\u003C\/div\u003E\n1 bay leaf, broken in half\u003C\/div\u003E\n1 sprig fresh thyme\u003C\/div\u003E\n1\/4 tsp freshly grated nutmeg\u003C\/div\u003E\n2 TBS dry sherry\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n4 thick slices of day old French Baguette\u003C\/div\u003E\n1 garlic clove, cut in half\u003C\/div\u003E\n2 TBS finely freshly grated parmesan cheese\u003C\/div\u003E\n115g of freshly grated Gruyere Cheese\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPeel\n the onions, cut in half lengthwise and then cut into thin half moons \ncrosswise, discarding the root ends. Melt the butter over moderate heat \nuntil just beginning to foam in a large heavily bottomed saucepan.\u0026nbsp; Add \nthe onions and coarse black pepper.\u0026nbsp; Cook, stirring frequently until \nsoftened, reduce the heat to low and then cook for about half an hour \nuntil dark golden brown, stirring occasionally.\u0026nbsp; Do not let burn.\u0026nbsp; \nSprinkle the flour over top.\u0026nbsp; Cook and stir until all traces of the \nflour disappear.\u0026nbsp; Cook for a minute longer.\u0026nbsp; (Note - I use a wooden \nspoon.\u0026nbsp; Metal can give an odd flavour to the onions)\u0026nbsp; Gradually stir in \nthe beef broth, stirring constantly.\u0026nbsp; Add the\u0026nbsp; bayleaf and sprig of \nthyme.\u0026nbsp; Cook, on low, uncovered, for 30 to 40 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the grill\/broiler to high.\u0026nbsp; Taste the soup and adjust seasoning with \nsalt and pepper.\u0026nbsp; Remove the bayleaf and thyme.\u0026nbsp; Add the sherry and cook\n the alcohol off while you make the cheese toasts.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nToast the\n baguette slices. Rub one side of each with the cut side of the garlic.\u0026nbsp;\n Ladle the soup into oven proof soup bowls.\u0026nbsp; Float a toast on top.\u0026nbsp; Mix \ntogether the Parmesan and gruyere cheeses and divide between each bowl, \nsprinkling on top of the toasts liberally.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace beneath the grill and \nbroil until the cheese melts and turns golden brown.\u0026nbsp; Serve \nimmediately.\u0026nbsp; Alternately you may place the bowls of soup onto a baking \ntray,\u0026nbsp; float the toasts and cheese on top and bake in a preheated \n225*C\/425*F\/ gas mark 7 oven until golden.\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\/-7KBaSNZJ9Mo\/WFFfiGxVEXI\/AAAAAAAAc9s\/ukNuMF-bLkoMYOtILmigysF4UTj5ukjWACLcB\/s1600\/DSCN0192.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"168\" src=\"https:\/\/4.bp.blogspot.com\/-7KBaSNZJ9Mo\/WFFfiGxVEXI\/AAAAAAAAc9s\/ukNuMF-bLkoMYOtILmigysF4UTj5ukjWACLcB\/s400\/DSCN0192.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI\u0026nbsp; often find myself wondering whatever happened to Julia.\u0026nbsp; I think it would be really interesting to find out what she did next.\u0026nbsp; Unfortunately I can't remember what her last name was.\u0026nbsp; Oh well . . .\u0026nbsp; whatever happened I am sure she was a great success at it!\u0026nbsp; She certainly left her mark on me.\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7733645227295008548\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/french-onion-soup.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7733645227295008548"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7733645227295008548"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/french-onion-soup.html","title":"French Onion  Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-_LVbF73854g\/WFFeue7_3dI\/AAAAAAAAc9I\/q3-5bKutjYUnnZ8hGYWLEWLV1ODFFSr2wCLcB\/s72-c\/DSCN0181.JPG","height":"72","width":"72"},"thr$total":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7671149782033550989"},"published":{"$t":"2016-02-16T04:00:00.000+00:00"},"updated":{"$t":"2016-02-16T04:00:18.345+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Winter Fruit Salad with a Lemon and Poppy Seed Dressing"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15662.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a real salad lover.\u0026nbsp; I could eat them 365 days of the year, for lunch \u003Ci\u003Eand \u003C\/i\u003Esupper.\u0026nbsp;\u0026nbsp; Todd is not so fussed, but I am slowly converting him into a salad lover, one salad at a time.\u0026nbsp;\u0026nbsp; It's nice to have great tools when it comes to making salads and I was recently sent a couple of brilliant tools by the people at ICTC (The Intercontinental Cooking and Tableware Company) to use in my salad making, and I have been really pleased with them I have to say.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN5235_zpscybdaxvl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5235_zpscybdaxvl.jpg\" height=\"255\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBoth are from Crisp Tools for healthy eating. \u0026nbsp; A lovely Lettuce Knife and a lovely set of Salad Tongs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs a salad lover there is nothing worse than cutting a head of lettuce one day and then going to use it the next.\u0026nbsp; I was taught in Culinary School not to cut lettuce with a knife, but instead to tear it.\u0026nbsp; The metal in a normal life causes it to rust . . .\u0026nbsp; you know that horrible brown edge that you get the day after.\u0026nbsp; It doesn't affect the taste, but it certainly isn't very nice to look at.\u0026nbsp; With the Crisp Lettuce\u0026nbsp; Knife that is no longer a problem!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5238_zpsgttfttoc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5238_zpsgttfttoc.jpg\" height=\"133\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Crisp™ Lettuce Knife was specifically designed to help you cut delicate salad greens without causing damage. The deep tooth design cuts lettuce without browning or bruising and the 7 inch blade is large enough for even the biggest heads of lettuce. A soft-touch, ergonomic handle fits comfortably and firmly in your hand for increased cutting control.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis little baby works excellently, and I have to say it's really sharp.\u0026nbsp; You do need to be careful using it as you could definitely cut yourself. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has a limited 7 year Warranty and it is dishwasher safe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15663.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightweight and easy to use.\u0026nbsp; I love it!\nNot only is this a fantastic cutting tool for preparing salads, but it doubles as the perfect tool for slicing soft produce items, such as tomatoes, mushrooms or strawberries. The ergonomic handle and soft-touch rubber grips provide a comfortable grip and superior cutting control when tackling all your cutting and prep work in the kitchen.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5237_zpsrrnkx98h.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5237_zpsrrnkx98h.jpg\" height=\"108\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Crisp™ Salad Tongs put a new - better - twist on a classic kitchen utensil. Innovatively designed to allow for a comfortable and natural horizontal position while in use, these tongs can be separated for easier salad tossing then connected for secure serving. The soft touch handles ensure a comfortable, no-slip grip.\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003ELockable for storage\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003ELockable for compact storage\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003E\u0026nbsp;Dishwasher safe\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003ELimited 7 year warranty\u0026nbsp;\u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo saladtongs_alt_zpscblpeqsm.png\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/saladtongs_alt_zpscblpeqsm.png\" height=\"400\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis kitchen gadget was designed with a unique removable locking spring. By removing the locking spring, your tongs instantly become independent utensils for dressing and tossing the salad. When your salad is ready to dish, replace the locking spring and you instantly have the perfect pair of tongs for serving salads.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLike all of the cooking tools in the Crisp™ line-up, these salad tongs are ergonomically designed to provide a natural horizontal positioning when it in use. The angle, along with the soft touch rubber handles, make using these tongs comfortable and intuitive.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am forever trying to find both parts of my salad servers so that I can use them, but more often than not I have ended up just using two large spoons.\u0026nbsp; These salad servers have put an end to that problem!\u0026nbsp; They're attached and I can't find one half without finding the other!\u0026nbsp;\u0026nbsp; Result!\u0026nbsp; These are easy to use, easy to clean and easy to store.\u0026nbsp; Love, LOVE.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15665.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know, you are probably wondering what that tasty salad is that I have been showing you.\u0026nbsp; It's my Winter Fruit Salad . . .\u0026nbsp; Crisp apples and pears, sliced and added to crisp lettuce leaves . . .\u0026nbsp; with dried cranberries, and toasted pecans nuts . . .\u0026nbsp; shavings of sweet and nutty emmenthaler (Swiss) cheese.\u0026nbsp; Dressed with a delicious sweet and sour lemon and poppy seed dressing . . . homemade of course!  \nYou get the tartness of the lemon combined with the sweetness of sugar .\n . . a little bite from some grated onion and the crunch of poppy seeds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15668.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, my . . . this is some good, and simple to make and serve when you have the right tools to use!\u0026nbsp; Colour me a happy camper!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15661.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Winter Fruit Salad with a Lemon and Poppy Seed Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 to 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/winter-fruit-salad-with-a-lemon-and-poppy-seed-dressing\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA\n perfect blend of crunchy cos lettuce, sweet apples, pears and \ncranberries,\u0026nbsp; salty cashew nuts and nutty emmenthal cheese, swathed in a\n tangy lemon and poppy seed dressing.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pound of cos lettuce hearts, washed, dried and coarsly chopped\u003Cbr \/\u003E\n(Romaine lettuce, 16 ounces)\u003Cbr \/\u003E\n6 ounces emmenthal cheese, shaved with a vegetable peeler (Swiss cheese)\u003Cbr \/\u003E\n150g of roasted salted cashew nuts (1 cup)\u003Cbr \/\u003E\n75g of sweetened dried cranberries (1\/2 cup)\u003Cbr \/\u003E\n1 large eating apple, washed, cored and thinly sliced\u003Cbr \/\u003E\n1 large ripe pear, washed, cored and thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Dressing:\u003Cbr \/\u003E\n95g of white sugar (1\/2 cup)\u003Cbr \/\u003E\n125ml fresh lemon juice (1\/2 cup)\u003Cbr \/\u003E\n2 tsp finely grated onion\u003Cbr \/\u003E\n1 tsp Dijon mustard\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n150ml of salad oil (2\/3 cup)\u003Cbr \/\u003E\n1 TBS poppy seeds\u003Cbr \/\u003E\n(This will make more dressing than you need, but you can store it in the refrigerator and\u003Cbr \/\u003E\nuse it for other salads.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the dressing, shake all of the dressing ingredients together in a large jar until emulsified.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToss\n the lettuce, cheese, nuts, cranberries, apple slices and pear slices \ntogether in a bowl.\u0026nbsp; Divide amongst chilled serving plates.\u0026nbsp; Give the \ndressing a good shake again and drizzle some of the dressing over the \nsalads.\u0026nbsp; Pass remaining dressing so that people can top it up as need be\n on their own salads.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15667.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.ictc.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EICTC \u003C\/b\u003E\u003C\/a\u003Edistribute many of the best known kitchenware and cookware brands on the market today to many of the leading specialist cookshops\nand department stores in the UK and Ireland.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTheir impressive range includes beautifully designed, quality bakeware,  cookware, tableware, textiles, high tech and innovative kitchen equipment.\u0026nbsp;\n\nAfter many years at the top of the housewares industry, ICTC is renowned\nfor providing its many customers with first class service and excellent product knowledge."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7671149782033550989\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/winter-fruit-salad-with-lemon-and-poppy.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7671149782033550989"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7671149782033550989"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/02\/winter-fruit-salad-with-lemon-and-poppy.html","title":"Winter Fruit Salad with a Lemon and Poppy Seed Dressing"}],"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-6638625464153870719"},"published":{"$t":"2015-02-05T04:00:00.000+00:00"},"updated":{"$t":"2015-02-05T04:00:00.566+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Winter Fruit Salad"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15662.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven though it's Winter and it's cold . . . I still find myself longing for the salad days of summer . . . there are some days when stodge just doesn't cut the mustard.  I want lettuce, and I want it now!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15663.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love fresh salads made with lovely fresh tomatoes and other salad vegetables, but in truth . . . the tomatoes at this time of year are decidedly anemic looking and tasting!  There is no salvaging them!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15664.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInstead I choose to use fresh fruit.  It adds beautiful colour, texture and flavours to my salad.  eating apples and pears . . . the fruits of winter . . . along with some sweetly chewy dried cranberries, little jewels of colour . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15665.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTossed together with some lovely cos lettuce . . . crisp and crunchy and slightly bitter . . . just perfect with the sweetness of the fruit . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15667.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrunchy salty roasted cashew nuts . . . Creamy sweet nutty emmenthal cheese . . .\u003Cbr \/\u003E\nAnd a sweet and sour lemon and poppy seed dressing . . . homemade of course!  You get the tartness of the lemon combined with the sweetness of sugar . . . a little bite from some grated onion and the crunch of poppy seeds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15668.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, my . . . this is some good, and does the trick.  I am happy . . . for now . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15661.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Winter Fruit Salad with a Lemon and Poppy Seed Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 to 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/winter-fruit-salad-with-a-lemon-and-poppy-seed-dressing\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA  perfect blend of crunchy cos lettuce, sweet apples, pears and  cranberries,  salty cashew nuts and nutty emmenthal cheese, swathed in a  tangy lemon and poppy seed dressing.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pound of cos lettuce hearts, washed, dried and torn into bits\u003Cbr \/\u003E\n(Romaine lettuce, 16 ounces)\u003Cbr \/\u003E\n6 ounces emmenthal cheese, shaved with a vegetable peeler (Swiss cheese)\u003Cbr \/\u003E\n150g of roasted salted cashew nuts (1 cup)\u003Cbr \/\u003E\n75g of sweetened dried cranberries (1\/2 cup)\u003Cbr \/\u003E\n1 large eating apple, washed, cored and thinly sliced\u003Cbr \/\u003E\n1 large ripe pear, washed, cored and thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Dressing:\u003Cbr \/\u003E\n95g of white sugar (1\/2 cup)\u003Cbr \/\u003E\n125ml fresh lemon juice (1\/2 cup)\u003Cbr \/\u003E\n2 tsp finely grated onion\u003Cbr \/\u003E\n1 tsp Dijon mustard\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n150ml of salad oil (2\/3 cup)\u003Cbr \/\u003E\n1 TBS poppy seeds\u003Cbr \/\u003E\n(This will make more dressing than you need, but you can store it in the refrigerator and\u003Cbr \/\u003E\nuse it for other salads.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the dressing, shake all of the dressing ingredients together in a large jar until emulsified.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToss  the lettuce, cheese, nuts, cranberries, apple slices and pear slices  together in a bowl.  Divide amongst chilled serving plates.  Give the  dressing a good shake again and drizzle some of the dressing over the  salads.  Pass remaining dressing so that people can top it up as need be  on their own salads."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6638625464153870719\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/winter-fruit-salad.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6638625464153870719"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6638625464153870719"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/02\/winter-fruit-salad.html","title":"Winter Fruit 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":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-583828820618069839"},"published":{"$t":"2015-01-30T04:00:00.000+00:00"},"updated":{"$t":"2015-01-30T04:00:03.419+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Sweet Wholemeal Bannock"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN0241_zpsnmrhvpy0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0241_zpsnmrhvpy0.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell, January is certainly going out with a big bang!\u0026nbsp; We have had probably one of the mildest winter's on record (according to the weather people, it's still felt pretty cold to me!) and now Lady Winter has decided to remind us that she is boss by giving us a couple of really nasty days.\u0026nbsp;\u0026nbsp; These days are perfect for staying inside all warm and cosy by the fire.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN0245_zpspdssl6ic.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0245_zpspdssl6ic.jpg\" height=\"363\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTime to put your feet up and sit snug as a bug with a nice hot drink, your favourite book and a nice warm slice of this delicious soda bread spread with lotsa butter and some of that sunshine strawberry jam you made last summer! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0244_zpsebkm8nvs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0244_zpsebkm8nvs.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis soda bread is so easy to make and works up very quickly.\u0026nbsp; It's not that pretty.\u0026nbsp; Actually\u0026nbsp; . . .\u0026nbsp; I probably didn't quite knead it enough as I didn't want to toughen it, so mine is rather rough looking . . .\u0026nbsp; but made no difference to the taste or texture . . .\u0026nbsp; Just the outside!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0247_zpsjmmvqtmn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0247_zpsjmmvqtmn.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's an Irish Bannock.\u0026nbsp; Soda bread.\u0026nbsp; Bannock. \u0026nbsp; A rose by any other name.\u0026nbsp; My ex's Aunt Rita used to make the most lovely cheese bannock.\u0026nbsp; All by sight.\u0026nbsp; No recipe.\u0026nbsp; Delicious.\u0026nbsp; (She's still going strong, in her late 90's and probably still baking bannock every now and again.) \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0248_zpskm6c3ba0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0248_zpskm6c3ba0.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has a beautiful light texture . . .\u0026nbsp; with a slight tang from the buttermilk.\u0026nbsp;\u0026nbsp; (Oh don't you just adore things baked with buttermilk?)\u0026nbsp;\u0026nbsp; A slight nuttiness from the wholemeal flour . . .\u0026nbsp; a little bit of sweet from the sugar.\u0026nbsp; Crisp crust.\u0026nbsp; Light and fluffy insides.\u0026nbsp; In short . . .\u0026nbsp; perfect.\u0026nbsp; Adapted from a recipe from the National Trust.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0251_zpsyctsa5xt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0251_zpsyctsa5xt.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sweet Wholemeal Bannock*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 8 inch round loaf\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sweet-wholemeal-bannock\" 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\nWonderful served thinly sliced and warm with butter and jam.\u0026nbsp; The perfect Irish tea-time treat!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n350g of plain whole meal flour, sifted\u003C\/div\u003E\n100g of plain white flour, sifted (1\/2 cup plus a scant 1\/4 cup)\u003C\/div\u003E\n1 tsp baking soda\u003C\/div\u003E\n50g of butter, softened (1\/4 cup)\u003C\/div\u003E\n2 dessert spoons of caster sugar (scant 3 TBS)\u003C\/div\u003E\n200ml of buttermilk (7 fluid ounces)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN0254_zpsxwcb4abj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0254_zpsxwcb4abj.jpg\" height=\"388\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter and line an 8 inch round baking tin.\u0026nbsp; (I used my Le Creuset casserole)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN0255_zpsbcvhwhn7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0255_zpsbcvhwhn7.jpg\" height=\"388\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the flours together with the soda.\u0026nbsp; Rub in the butter to a fine crumb.\u0026nbsp;\n Add the sugar.\u0026nbsp; Stir in the buttermilk to give you a soft, pliable \ndough.\u0026nbsp; You may need a bit more or less depending.\u0026nbsp; Tip out onto a \nlightly floured board and knead lightly.\u0026nbsp; Shape into an 8 inch round.\u0026nbsp; \nDrop into the tin.\u0026nbsp;\u0026nbsp; Bake for 35 to 45 minutes, until well risen and \ngolden brown.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove from the oven and turn out onto a wire rack to cool.\u0026nbsp; Serve warm, sliced and spread with softened butter."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/583828820618069839\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sweet-wholemeal-bannock.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/583828820618069839"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/583828820618069839"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sweet-wholemeal-bannock.html","title":"Sweet Wholemeal Bannock"}],"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-7811611670148503666"},"published":{"$t":"2014-01-19T04:00:00.001+00:00"},"updated":{"$t":"2014-01-19T04:00:00.020+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Citrus"},{"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 desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":" Orange and Coconut Crumble"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19332.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI picked up a couple of bags of nice looking naval oranges at the shops the other day, and after eating as many as we wanted to eat fresh, I decided to make something delicious and yet unusual with them.  I had in mind to make a crumble . . . and why not?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19334.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe use all sorts of fruits to make tasty crumbles with . . . apples, pears, rhubarb, plums, blueberries, gooseberries and so on . . . why not oranges?  Juicy and sweet, I thought they'd make a fabulous crumble . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19335.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEspecially with a buttery crispy topping shot full of flaked coconut.  Oranges and coconut . . . ambrosia!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19337.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was going to add some macadamia nuts to the topping as well . . . but alas, I had none in the cupboard.  Do try it if you want though.  I'd add about 1\/2 cup chopped nuts.  It would be a fabulous addition I think!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19340.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach mouthful of this was sweetly orangy, buttery crispy and moreishly scrummy!  I dare to say it's quite healthy as well as there is not a lot of fat in it really.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19341.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOranges . . . chock full of Vitamin C and fibre . . . and not just for juicing or eating out of hand anymore!  I do hope you'll try this. ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19346.jpg\" style=\"height: 357px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Orange and Coconut Crumble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 to 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/orange-and-coconut-crisp\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously different.  You are going to love this!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the fruit filling:\u003Cbr \/\u003E\n6 large navel oranges\u003Cbr \/\u003E\n2 ounces orange juice (1\/4 cup)\u003Cbr \/\u003E\n1 1\/2 TBS of quick cooking tapioca (or an equal amount of corn flour)\u003Cbr \/\u003E\n1 TBS Grand Marnier (Orange flavoured Liqueur)\u003Cbr \/\u003E\nButter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the topping:\u003Cbr \/\u003E\n3 ounces of plain flour (2\/3 cup)\u003Cbr \/\u003E\n2.5 ounces sugar (about 2\/3 cup)\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n2 ounces chilled butter, cut into bits (1\/4 cup)\u003Cbr \/\u003E\n2 ounces flaked sweetened coconut (2\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSingle cream to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeel  and section the oranges over a large bowl, reserving 1\/4 cup of the  juices.  (Don't throw away the peels.  I'll show you what to do with  them tomorrow!)  Stir in the tapioca and Grand  Marnier.  Let stand for  about half an hour before proceeding, giving it a stir every now and  then.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.  Lightly butter an 11 by 7 inch dish.  Pour in the orange mixture.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk  the flour, sugar and salt for the topping together in a bowl.  Rub in  the butter until the mixture is crumbly.  Stir in the coconut and then  sprinkle evenly over top of the fruit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 35 to 40 minutes,  until the fruit is bubbling and the topping is golden brown.  Serve  warm, spooned out into bowls along with some cream for pouring.\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7811611670148503666\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/orange-and-coconut-crumble.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7811611670148503666"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7811611670148503666"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/orange-and-coconut-crumble.html","title":" Orange and Coconut 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":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8037867061439377059"},"published":{"$t":"2014-01-08T04:00:00.000+00:00"},"updated":{"$t":"2014-01-08T04:00:05.245+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Citrus"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Lemon and Jam Slices"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2589.jpg\" height=\"346\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I had some lemons that I needed to use up today.  I always buy too many.\n  I just love the sight of a bowl of lemons on the counter top.\u0026nbsp; They\u0026nbsp; just look so\n cheerful to me, and homey.\u0026nbsp; A little spot of sunshine on a dark and drizzly January day . . . lemons to me are the the perfect pick me up! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2579.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to make some of my favourite slices . . . Lemon and Jam slices.\u0026nbsp; Or Squares if you would rather call them that.\u0026nbsp; I like to call them slices . . . sounds even more delicious when you call them slices.\u0026nbsp; A rose by any other name and all that . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2581.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love these slices because they encompass three of my favourite things . . . a buttery, crisp baked shortbread crust on the bottom . . . sweet strawberry preserves in the middle . . . a tangy lemoncurd like topping . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2582.jpg\" height=\"354\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my . . . but these are heavenly bliss.\u0026nbsp; I love to enjoy them in the middle of the afternoon along with a hot drink.\u0026nbsp; They're so good.\u0026nbsp; These are the type of slices that you have\u0026nbsp; a hard time walking past without picking at them . . . and I confess . . . I can never wait until they completely cool before I dig into them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2583.jpg\" height=\"369\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou're supposed to wait until they are completely cold to cut them . . . but they are awfully good warm . . . just sayin is all.\u0026nbsp; They bring out the glutton in me.\u0026nbsp; The tang of the lemon is soooo very good with the sweet fruitiness of the jam . . . and that buttery crust.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2592.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course you could use another flavour of jam if you wished.\u0026nbsp; I just particularly love them made with strawberry jam.\u0026nbsp; Cherry, raspberry or apricot are all rather good too . . . and then there is wild blueberry preserves, another favourite of mine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2593.jpg\" height=\"354\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess . . . I sometimes use limes and ginger jam.\u0026nbsp; Those are awfully good too, especially if you add a little bit of ground ginger to the base.\u0026nbsp; Mmmm . . . mmm . . . good.\u0026nbsp; Are you not tempted???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2588.jpg\" height=\"356\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Lemon and Jam Slices*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes\u0026nbsp; 15 squares\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-jam-slices\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;A butter, almost shortbread type of base, topped with sweet strawberry jam and a tangy lemon topping baked on top.\u0026nbsp; Delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the base:\u003Cbr \/\u003E\n200g of plain flour (2 cups)\u003Cbr \/\u003E\n225g of cold unsalted butter (1 cup, or 2 sticks)\u003Cbr \/\u003E\n42g sifted icing sugar (1\/3 cup)\u003Cbr \/\u003E\n1\/4 tsp fine sea salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the jam:\u003Cbr \/\u003E\n6 heaped dessert spoons (about 3\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Lemon topping:\u003Cbr \/\u003E\n281g of granulated sugar\u003Cbr \/\u003E\nthe finely grated zest of one un-waxed lemon\u003Cbr \/\u003E\n1\/2 tsp baking powder\u003Cbr \/\u003E\n3 TBS plain flour\u003Cbr \/\u003E\n3 large free range eggs\u003Cbr \/\u003E\nthe juice of 2 1\/2 lemons (1\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIcing sugar to dust\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter an 11 by 7 inch baking \ndish,\u0026nbsp; Dust with flour, shaking out any excess.\u0026nbsp; Set aside.\u0026nbsp; \n(Alternately you can line with foil and butter and dust the foil, \nleaving an overhang to lift the slices out when done.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the \nflour, icing sugar and salt together in a large bowl.\u0026nbsp; Cut the butter \ninto cubes and drop it in.\u0026nbsp; Rub it into the flour mixture with your \nfingertips until you have coarse crumbs.\u0026nbsp; Press this mixture into the \nprepared baking tin.\u0026nbsp;\u0026nbsp;\u0026nbsp; Bake in the preheated oven for 15 minutes, just \nuntil it is firm.\u0026nbsp; Remove from the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the \ngranulated sugar, lemon zest, baking powder and flour for the lemon \ntopping.\u0026nbsp; Beat in the eggs and lemon juice until smooth.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir\n the jam together in a bowl with a fork to loosen it.\u0026nbsp; Spread this over \nthe warm base.\u0026nbsp; Pour the lemon mixture over top and return the pan to \nthe oven.\u0026nbsp; Bake for an additional\u0026nbsp; 25 to 30 minutes, until it is set and\n lightly browned.\u0026nbsp; Remove from the oven and set the pan on a wire rack \nto cool completely before removing from the pan.\u0026nbsp; Dust with icing \nsugar.\u0026nbsp; Cut\u0026nbsp; into squares to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8037867061439377059\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/lemon-and-jam-slices.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8037867061439377059"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8037867061439377059"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/lemon-and-jam-slices.html","title":"Lemon and Jam 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":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-111393440210837644"},"published":{"$t":"2014-01-06T04:00:00.000+00:00"},"updated":{"$t":"2014-01-06T04:00:04.056+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"A Gratin of Sprouts and Bacon"},"content":{"type":"html","$t":"\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\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\" photo SAM_2597_zps4bb28daf.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2597_zps4bb28daf.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EI don't remember ever having Brussels Sprouts when I was a child.\u0026nbsp;\u0026nbsp; They just were not a vegetable that was readily available back then. We basically only had peas and carrots and green beans and sometimes corn.\u0026nbsp; I can remember discovering sprouts as an adult and falling completely and totally in love with them, and with cauliflower and broccoli too.\u0026nbsp; I am a real brassica lover!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2598_zps7aa051bf.jpg\" border=\"0\" height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2598_zps7aa051bf.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI got a huge bag of sprouts in my Christmas Vegetable Box and of course we did not use them all and so I sat here looking at them the other day and thought to myself, I better use them up before they go off and so I thought I would make a sort of gratin with them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2602_zps2681c74a.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2602_zps2681c74a.jpg\" width=\"385\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI did a search on line to see if I could find any suggestions and found what looked \u003Ca href=\"http:\/\/www.bbc.co.uk\/food\/recipes\/gratinofbrusselsspro_87597\"\u003E\u003Cb\u003Ea lovely recipe \u003C\/b\u003E\u003C\/a\u003Eon the BBC food web page by Sophie Grigson.\u0026nbsp; I like Sophie's recipes and so I thought I would use it as a basis for what I wanted to do myself . . .\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2603_zps87867066.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2603_zps87867066.jpg\" width=\"373\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSo I loosely followed it,\u0026nbsp; cutting the amounts in half and then using pancetta lardons and more bread crumbs on top and grating the cheese coarser.\u0026nbsp; I also changed the way I put things together and added a bit of butter to the bread crumbs, because I thought it would make them extra tasty . . . and it did.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2604_zps978f570c.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2604_zps978f570c.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;In any case it was absolutely flippin delicious!\u003Ci\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EIt made a fabulous side dish and in all truth I could have quite happily dined on it alone and nothing else!\u0026nbsp; Yes, I do love my sprouts!\u0026nbsp; And when you mix them with bacon, cream and cheese, I love them even more!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_2596_zps76122058.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2596_zps76122058.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*A Gratin of Sprouts \u0026amp; Bacon*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-gratin-of-sprouts-bacon\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nThis is a recipe of Sophie Grigson's I adapted from the BBC Food webpage.\u0026nbsp; It's delicious.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 pound Brussels sprouts, trimmed\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n2 tsp sunflower oil\u003C\/div\u003E\n75g of pancetta lardons (about 1\/2 cup)\u003C\/div\u003E\na handful of flaked almonds\u003C\/div\u003E\n200ml of double cream (7 fluid ounces)\u003C\/div\u003E\n1 tsp fresh lemon juice\u003C\/div\u003E\n3 TBS fresh soft bread crumbs\u003C\/div\u003E\n\u003Cdiv\u003E\n2 further tsp melted butter\u003C\/div\u003E\n3 TBS coarsely grated Parmesan Cheese\u003C\/div\u003E\nfine sea salt and coarsely ground black pepper to taste\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2608_zpse7a18e09.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2608_zpse7a18e09.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBring\n a large pot of lightly salted water to the boil.\u0026nbsp;\u0026nbsp; Add the sprouts and \ncook for about 4 minutes until crispy tender.\u0026nbsp; Drain well and set aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the butter and oil in a skillet.\u0026nbsp;\u0026nbsp; Add the pancetta lardons and cook \nuntil they are beginning to turn golden brown.\u0026nbsp;\u0026nbsp; Toss in the almonds and\n allow them to brown lightly.\u0026nbsp;\u0026nbsp; Cut the sprouts in half and add them to \nthe pan and cook them for a few minutes longer.\u0026nbsp; Butter a large shallow \ncasserole dish and dump the sprout mixture in.\u0026nbsp; Season to taste with \nsome salt and pepper.\u0026nbsp; Whisk together the cream and lemon juice and pour\n this over top of the sprouts.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt the 2 tsp butter in the \nskillet and add the bread crumbs.\u0026nbsp; Toss to coat and cook for a few \nmintues until they begin to crisp up a bit.\u0026nbsp; Remove from the heat and \nmix together with the Parmesan Cheese.\u0026nbsp; Sprinkle this mixture eveny over\n top of the sprouts in the gratin dish.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to \n200*C\/400*F\/ gas mark 6.\u0026nbsp;\u0026nbsp; Once it is heated place the gratin dish \ninside and roast the sprouts for 15 to 18 minutes until the cream is all\n bubbling up and the crumbs are golden brown.\u0026nbsp;\u0026nbsp; Serve hot.\u003C\/div\u003E\nNote - As with most things these are even tastier the day after and reheated!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/111393440210837644\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/a-gratin-of-sprouts-and-bacon.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/111393440210837644"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/111393440210837644"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/a-gratin-of-sprouts-and-bacon.html","title":"A Gratin of Sprouts and Bacon"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7497958167108753828"},"published":{"$t":"2014-01-03T04:00:00.000+00:00"},"updated":{"$t":"2014-01-03T04:00:03.349+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Warm Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Roasted Roots and Wheatberries with a Lemon Vinaigrette"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2551_zps0bde381c.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2551_zps0bde381c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do the same thing every year.\u0026nbsp; I buy in far too much veg for the holidays and then am left with a surplus which I am trying to use up at the beginning of the new year.\u0026nbsp;\u0026nbsp; It's usually a whole lot, but not a whole lot of anything, if you know what I mean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2533_zps5d66eb0f.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2533_zps5d66eb0f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I looked into my vegetable drawer yesterday I saw a whole lot of normal carrots, a couple of white carrots (Yes, I did say white. \u0026nbsp; Apparently that's a variety.\u0026nbsp; I got them in a veg box in December) a few purple carrots (see my last explanation) an acorn squash, a small to medium sized white turnip.a bunch of fresh thyme and a few other odds and sods . . . most not in quantities large enough to cook any one thing, with the exception of the orange carrots.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2553_zpsbe33e9d5.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2553_zpsbe33e9d5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I peeled and chopped them into large pieces and added a chopped red onion and then I roasted them in a hot oven along with some garlic, a good grinding of black pepper, a few sea salt flakes, some olive oil and a few springs of that fresh thyme . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2555_zps7a2e78b8.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2555_zps7a2e78b8.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen . . . I roasted them in that hot oven for about 20 minutes, stirring them now and then\u0026nbsp; . . . until they were all nice and cooked through and beginning to caramelize.\u0026nbsp; There is nothing so tasty as caramelized oven roasted root vegetables . . . and while they were making their magic, I cooked some wheatberries in some vegetable stock until tender . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2557_zpsd231e485.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2557_zpsd231e485.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd then . . . I tossed them all together in a bowl . . . the cooked wheatberries and the roasted vegetables and I added a deliciously tangy lemon vinaigrette . . . made with a couple of the lemons from my fruit bowl on the counter . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2558_zps745a7218.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2558_zps745a7218.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter that I added a few broken up and toasted English Walnuts . . . again leftover from our Christmas Celebrations . . . and a handful of dried cranberries, just for some chewy sweetness and texture . . . and I mixed, them all together, yes I did, and sprinkled some flat leaf parsley over top, leftover again, from Christmas . . . and then . . .\u0026nbsp; do you know what \u003Ci\u003Ewe \u003C\/i\u003Edid???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2563_zps9f9a8ef6.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2563_zps9f9a8ef6.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe ate it. \u0026nbsp; With large lumps of buttered crusty bread and some leftover stilton crumbled over top. \u0026nbsp; And do you know what else???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was very, very . . . \u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003Every\u003C\/i\u003E\u003C\/span\u003E good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2552_zps0573e76b.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2552_zps0573e76b.jpg\" width=\"400\" \/\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\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Roasted Roots and Wheatberries with a Lemon Vinaigrette*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-roots-and-wheatberries-with-a-lemon-vinaigrette\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nI\n like to cook my wheatberries in vegetable stock to give them more \nflavour.\u0026nbsp;\u0026nbsp; You get the nutty chewiness of the wheatberries along with \nthe sweetness of the roasted and slightly caramlized vegetables . . . \ndoused in a tangy lemon and parsley vinaigrette.\u0026nbsp;\u0026nbsp; This is delicious and\n pretty and looks fab on the buffet table!\u0026nbsp; (Not to mention it's a great\n use for all that leftover extra veg you got in over Christmas!)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g wheat berries (1 1\/2 cups)\u003C\/div\u003E\n2 litres of vegetable stock (I use swiss marigold powder. 2 quarts of liquic)\u003C\/div\u003E\n1 large red onion, peeled and cut into cubes\u003C\/div\u003E\n2\n pounds of assorted root vegetables (carrots, swede, turnips, squash, \nceleriac, parsnips, jerusalem artichokes in any combination)\u003Cbr \/\u003E\npeeled and cut into 1\/2 inch cubes\u003C\/div\u003E\nolive oil to drizzle\u003C\/div\u003E\na handful of fresh thyme sprigs\u003C\/div\u003E\nfresh ground sea salt and black pepper\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\nthe freshly squeezed juice of two lemons (about 60ml of 1\/4 cup)\u003C\/div\u003E\n125ml of extra virgin olive oil\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n1 TBS\u0026nbsp; finely minced\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nTo finish:\u003C\/div\u003E\n\u003Cdiv\u003E\na small handful of flat leaf parsley, coarsely chopped\u003C\/div\u003E\n60g of dried cherries or dried cranberries, coarely chopped (1\/2 cup)\u003C\/div\u003E\n58g of chopped toasted English walnuts (optional, 1\/2 cup)\u0026nbsp;\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2560_zps28d923a1.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2560_zps28d923a1.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 220*C\/425*F. gas mark 7.\u0026nbsp;\u0026nbsp; Toss the diced vegetables on a \nbaking sheet with about 2 TBS of olive oil, some salt and black pepper \nand the sprigs of thyme.\u0026nbsp; Roast in the heated oven, on the bottom rack \nfor 20 to 25 minutes, stirring them once or twice.\u0026nbsp; They should be \ncooked through and beginning to slightly caramelize.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the vegetables are cooking bring the vegetable stock to the boil.\u0026nbsp;\u0026nbsp; Add\n the wheat berries and cook, until tender, but still chewy, about 30 to \n35 minutes.\u003C\/div\u003E\nWhile the vegetables and wheat berries are \ncooking, measure the lemon juice into a large shallow salad bowl.\u0026nbsp;\u0026nbsp; Toss\n iin the minced shallot and seasoning.\u0026nbsp;\u0026nbsp; Allow to stand for about 10 \nminutes, then whisk in the oil.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce cooked, drain the wheat \nberries and toss them into the dressing, whisking it first.\u0026nbsp; Add the \nroasted root vegetables, discarding any thyme branches.\u0026nbsp; Stir in the \ncherries or cranberries and the nuts, if using.\u0026nbsp;\u0026nbsp; Taste and adjust \nseasoning as necessary.\u0026nbsp; Toss in the parsley and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou may \nserve this warm or at room temperature.\u0026nbsp; You can make it several days in\n advance, in which case you should store it in the refrigerator and then\n bring it to room temperature prior to serving.\u0026nbsp; \u003Cb\u003EDo not\u003C\/b\u003E add the \nnuts or parsley until just before serving.\u0026nbsp; A bit of feta, blue cheese \nor stilton crumbled over top makes a nice addition!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7497958167108753828\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/roasted-roots-and-wheatberries-with.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7497958167108753828"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7497958167108753828"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/roasted-roots-and-wheatberries-with.html","title":"Roasted Roots and Wheatberries with a Lemon Vinaigrette"}],"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-1490805109897344789"},"published":{"$t":"2013-12-03T04:00:00.000+00:00"},"updated":{"$t":"2013-12-03T14:08:08.467+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Chicken, Bacon \u0026 Leek Casserole"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2204_zps5a87f8c5.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2204_zps5a87f8c5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I love food this time of year . . . I know I say that all year round, but this is the time of year that we really start to get stuck into comfort foods . . . winter warmers . . . rich soups, stews, casseroles and bakes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2206_zpsa0de13b8.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2206_zpsa0de13b8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFood that, with the exception of a few small prep details, pretty much cooks itself.\u0026nbsp; Simple and wholesome ingredients, but let me tell you . . . more often than not there it nothing simple at all about the flavours!\u0026nbsp; Most pack a very delicious punch!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2208_zps2c9d63d8.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2208_zps2c9d63d8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've always been the kind of person that has been able to put things together and come up with something satisfyingly delicious . . . things like this Chicken, Bacon and Leek Casserole I am showing you here today.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2209_zpsf8b84b90.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2209_zpsf8b84b90.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's simple. \u0026nbsp; It uses stuff you most likely have in your fridge, larder and freezer right now.\u0026nbsp; It tastes fabulously delicious, and it basically cooks itself.\u0026nbsp; I like to serve it with some fluffy mash.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2210_zpsc91a1706.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2210_zpsc91a1706.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Toddster is a real mash lover.\u0026nbsp; I like to cook some greens on the side as well, just for some colour and vitamins.\u0026nbsp; Today it was sprout tops.\u0026nbsp; I do hope you will give it a try., and when you do that you'll come back and tell me how much you loved it!\u0026nbsp; It may not look very exciting, but dull this isn't!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2205_zpsbde876b5.jpg\" border=\"0\" height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2205_zpsbde876b5.jpg\" width=\"400\" \/\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\u003Ci\u003E\u003Cb\u003E*Chicken, Bacon \u0026amp; Leek Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-bacon-leek-casserole\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis\n may look a bit like a mess, but it's delicious!\u0026nbsp; It's one of those \nwarming meals that pretty much cooks themselves!\u0026nbsp; I like to serve it \nwith some mash or rice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n8 boneless, skinless chicken thigh portions, cut into cubes\u003C\/div\u003E\n(Discard any fat)\u003C\/div\u003E\n2 medium leeks, trimmed, washed and thinly sliced\u003C\/div\u003E\n4 rashers of smoked streaky bacon, chopped\u003C\/div\u003E\n1 tsp summer savoury\u003C\/div\u003E\n1 tsp dried thyme leaves\u003C\/div\u003E\n\u003Cdiv\u003E\n2 stalks of celery\u003C\/div\u003E\n1 large carrot, peeled and sliced\u003C\/div\u003E\n1 medium parsnip, peeled and sliced\u003C\/div\u003E\npinch of garlic powder\u003Cbr \/\u003E\nsalt and pepper to taste\u003C\/div\u003E\n125ml of dry white wine\u003C\/div\u003E\n450ml of chicken stock\u003C\/div\u003E\n1 dessertspoon (heaped) of flour, shaken with a bit of water in a jar until smooth\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the oil over medium heat in a medium sized flame and oven proof \ncasserole dish.\u0026nbsp;\u0026nbsp; Add the bacon and chicken and cook, stirring \noccasionally until golden.\u0026nbsp; Stir in the leeks, carrots, celery and parsnips.\u0026nbsp; \nCook for several minutes, stirring occasionally.\u0026nbsp; Add the summer savoury\n and thyme, along with some salt and pepper to taste.\u0026nbsp;\u0026nbsp;\u0026nbsp; Grind over a \nbit of garlic powder.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd the wine and chicken stock.\u0026nbsp; Bring to the \nboil.\u0026nbsp;\u0026nbsp; Reduce to a simmer and stir in the flour\/water mixture.\u0026nbsp; Cook \nstirring until the mixture begins to thicken.\u0026nbsp; Cover tightly and then \ntransfer the casserole to the oven.\u0026nbsp;\u0026nbsp; Bake, covered, for about 45 \nminutes.\u0026nbsp; Uncover and bake for 15 minutes longer, until the chicken and \nvegetables are very tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe hot with some mashed potatoes and crusty rolls."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1490805109897344789\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/chicken-bacon-leek-casserole.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1490805109897344789"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1490805109897344789"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/12\/chicken-bacon-leek-casserole.html","title":"Chicken, Bacon \u0026 Leek Casserole"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-587325660746656118"},"published":{"$t":"2013-02-07T04:00:00.001+00:00"},"updated":{"$t":"2020-11-01T08:35:57.687+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Corn Chowder"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"554\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4627_zps9f9134bf.jpg\" title=\"Corn Chowder\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe've had a very dry day today, but it is bitterly cold with a strong wind from the North which just bites through you. Its\u0026nbsp; pretty frigid really.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe sun almost more than makes up for it though. One feels as if they could almost forgive anything when the sun is shining, and I have always said there is nothing prettier than England on a sunny day!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4623_zps9fbc0825.jpg\" title=\"Corn Chowder\" width=\"624\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSunshine or not, this is the type of day that just begs for a warming soup for supper. We are wanting something filling, and hot.\u003C\/p\u003E\u003Cp\u003EWe are craving a \u003Ci\u003EREAL\u003C\/i\u003E belly-warmer-filler-upper!!!\u0026nbsp; Something and warming and substantial, but not necessarily difficult or lengthy to make.\u0026nbsp; Oh, I do so love Winter food . . . don't you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"603\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4619_zps65513ac3.jpg\" title=\"Corn Chowder\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA frigid cold day like today calls for something filling like a filling chowder.\u0026nbsp; A filling chowder just like this corn chowder.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ESo what is a chowder you ask and why is it different than a soup?\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EA chowder is a thick, creamy milky and thick type of soup. It is\u0026nbsp; usually made with fish or vegetables.\u0026nbsp; Clam and sea food chowders are very popular where I grew up in the Maritime Provinces of Canada.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4615_zps8de59cfa.jpg\" title=\"Corn Chowder\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe origins of the word chowder are relatively obscure. It is often thought to have originated with the French word \"Chaudiere.\" This was the type of pot first used to cook these warming supper soups in.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThey are soups with very strong maritime ties . . . of the North American kind. And to be honest, it was the French \u003Ci\u003Ewere\u003C\/i\u003E the first settlers there in the maritimes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"630\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4614_zps688797cb.jpg\" title=\"Corn Chowder\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u0026nbsp;\nAt the end of the day it doesn't really matter though . . . how it got it's name or where it originated.\u0026nbsp; What matters most is that it tastes good and is comforting on a cold day like today.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI like the thought that whether across the ocean in Nova Scotia, or here in Chester, I can enjoy a nice hot bowl of corn chowder. Rich, creamy and milky. With lots of bits of corn stirred through, and a nice knob of butter melting on the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4615_zps8de59cfa.jpg\" title=\"Corn Chowder\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMe, this Canadian girl . . . I like to enjoy it with crisp salted crackers.\u0026nbsp;\u0026nbsp; Italian ones now . . . as that is all I can get over here that are like the Saltines from back home.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe other half . . . the Brit in him likes it with a thick slice of bread. Crackers or bread aside, this is comfort food. Its plain and simple.\u0026nbsp;\u0026nbsp; I like that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\"Corn Chowder\" border=\"0\" height=\"573\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4624_zps5186d397.jpg\" title=\"Corn Chowder\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Corn Chowder*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 4 servings\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/corn-chowder\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have been \nmaking this for years and years.\u0026nbsp; It was always one of my children's \nfavourite soups and it quite easy and cheap to make as well.\u0026nbsp; It's one \nof those very comforting things that seems to enrich your soul as well \nas feed your belly.\u0026nbsp; I like it with buttered crackers, but Todd, he's so\n English . . . he wants it with bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 medium onion, peeled and chopped coarsely\u003Cbr \/\u003E\n2 stalks of celery, trimmed and chopped coarsely(try to include some of the leaves)\u003Cbr \/\u003E\n2 medium carrots, peeled and chopped coarsely\u003Cbr \/\u003E\n2 ounces of streaky bacon\u0026nbsp; chopped coarsely, or proscuitto\u003Cbr \/\u003E\n4 medium potatoes, peeled and cut into chunks\u003Cbr \/\u003E\n2 cups water\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n1\/2 tsp summer savoury\u003Cbr \/\u003E\n2 cups milk\u003Cbr \/\u003E\n1 14 ounce tin of creamed corn\u003Cbr \/\u003E\n1 knob of butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the streaky bacon (or proscuitto) into a large saucepan and heat over \nmedium heat.\u0026nbsp; If necessary you may add a bit of butter to keep it from \nsticking.\u0026nbsp; Once it has begun to brown and render out some of it's fat \nadd the celery, onion, carrots and potatoes.\u0026nbsp; Stir and sweat over medium\n heat until they begin to soften.\u0026nbsp; Add the water, making sure it covers \nall the vegetables.\u0026nbsp; Season to taste with some salt and black pepper and\n add the savoury.\u0026nbsp; Allow to simmer until the vegetables are tender, \nabout 15 minutes.\u0026nbsp; Stir in the milk and the creamed corn.\u0026nbsp; Gently heat \nto a simmer without boiling.\u0026nbsp; Adjust the seasoning as necessary.\u0026nbsp; Add \nthe knob of butter and serve in heated bowls with crackers or bread.\u0026nbsp; \nDelicious!\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/587325660746656118\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/corn-chowder-really-tasty-winter-warmer.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/587325660746656118"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/587325660746656118"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/corn-chowder-really-tasty-winter-warmer.html","title":"Corn Chowder"}],"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":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-982435691787532871"},"published":{"$t":"2013-02-06T04:00:00.000+00:00"},"updated":{"$t":"2015-02-23T07:50:27.914+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Cold Tea Gingerbread"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo 423780b9618d81b2104c8929954fef7c_zps91aa080f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cooking%20Art\/423780b9618d81b2104c8929954fef7c_zps91aa080f.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYesterday I began to think I was losing my baking mojo . . . seriously.\u0026nbsp;\u0026nbsp; I baked not one, but two sets of buns, that should have been beautifully soft and risen . . . I was using the bread maker to make the dough after all . . . what could go wrong?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey both turned out identical . . . even though I had baked them independently of each other.\u0026nbsp;\u0026nbsp; Total flop.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4594_zps8146aad9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4594_zps8146aad9.jpg\" height=\"358\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know what the problem is.\u0026nbsp;\u0026nbsp; Truth be told I have another batch in the bread machine as I write this.\u0026nbsp;\u0026nbsp; I am NOT giving up.\u0026nbsp; Anyways . . . baking mojo . . . losing it\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4597_zps6a7e9838.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4597_zps6a7e9838.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also baked this Cold Tea Gingerbread, which was lovely and well risen when I took it out of the oven . . . and fifteen minutes later . . . totally sunken in the middle.\u0026nbsp; What the heck was going on???\u0026nbsp; Have I lost my touch??? \u0026nbsp; Thankfully I did not throw it out because today . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4598_zpsc53d2234.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4598_zpsc53d2234.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to cut into it to see what it was like . . . as you can see the texture is beautiful throughout, and truth be told . . . it is the BEST gingerbread I have ever eaten! \u0026nbsp; Seriously!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4599_zps83870bd1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4599_zps83870bd1.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's dense and so moist . . . beautifully flavoured as well.\u0026nbsp;\u0026nbsp; The original recipe didn't have any spices in it???\u0026nbsp;\u0026nbsp; I can only think that was a misprint because Gingerbread should at least have ginger in it and so I added some ground ginger, cinnamon and cardamom . . . the fab three!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4609_zps7e16136a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4609_zps7e16136a.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt has a texture very similar to Malt Loaf . . . and is almost sticky on the outside.\u0026nbsp; Not horrible at all.\u0026nbsp; I rather like it an awful lot! \u0026nbsp; I am so glad I didn't throw it away. \u0026nbsp; Best gingerbread ever, and as you know\u0026nbsp; I am somewhat of a gingerbread connoisseur!\u0026nbsp; I'll let you know how batch three of the buns turns out . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4611_zps3a08ec46.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4611_zps3a08ec46.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cold Tea Gingerbread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 9 by 5 inch loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cold-tea-gingerbread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA perfect testimony to our ancestors thrift in not even wasting a cup of cold tea.\u0026nbsp;\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 1\/4 cups plus 2 Tbsp. sifted plain flour (125g plus 2 TBS)\u003Cbr \/\u003E\n1 1\/2 tsp. ground ginger\u003Cbr \/\u003E\n1\/2 tsp. ground cinnamon\u003Cbr \/\u003E\n1\/4 tsp ground cardamom\u003Cbr \/\u003E\n1\/4 tsp. salt\u003Cbr \/\u003E\n1\/2 cup butter (115g)\u003Cbr \/\u003E\n1\/2 cup brown sugar (100g)\u003Cbr \/\u003E\n1\/2 cup molasses (125ml)\u003Cbr \/\u003E\n1\/2 cup cold tea (125ml)\u003Cbr \/\u003E\n1 scant tsp. baking soda\u003Cbr \/\u003E\n1 Tbsp. hot water\u003Cbr \/\u003E\n1 large free range egg, beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ \ngas mark 5.\u0026nbsp;\u0026nbsp; Butter and flour a 9 by 5 inch loaf tin, or butter and \nline with paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift together the flour, ginger, \ncinnamon, cardamom, and salt.\u0026nbsp; Cream the butter and brown sugar together\n until light and fluffy.\u0026nbsp;\u0026nbsp; Beat in the egg and then beat in the \nmolasses.\u0026nbsp;\u0026nbsp; Stir in the sifted dry ingredients alternating with the cold\n tea.\u0026nbsp; Dissolve the soda in the hot water and stir in to combine.\u0026nbsp; Pour \nthe batter into the prepared pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 40 to 45 minutes, \nuntil well risen and a toothpick inserted in the centre comes out \nclean.\u0026nbsp; Allow to cool in the pan on a wire rack for about 20 minutes \nbefore tipping out.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious cut into slices and served with softened butter."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/982435691787532871\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/cold-tea-gingerbread.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/982435691787532871"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/982435691787532871"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/cold-tea-gingerbread.html","title":"Cold Tea Gingerbread"}],"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":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1417150103557809424"},"published":{"$t":"2013-02-04T04:00:00.000+00:00"},"updated":{"$t":"2013-02-04T04:00:01.304+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunvil Supper Club"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Portugese Caldo Verde and the Sunvil Supper Club"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_4548_zps19ee9742.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4548_zps19ee9742.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EI was asked to participate in the January's \u003Ca href=\"http:\/\/blog.sunvil.co.uk\/2013\/01\/januarys-sunvil-supper-club-portuguese-caldo-verde.html\" target=\"_blank\"\u003E\u003Cb\u003ESunvil Supper Club.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; You may remember several months ago I cooked \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/search\/label\/Sunvil%20Supper%20Club\" target=\"_blank\"\u003E\u003Cb\u003ESwedish Cinnamon Buns\u003C\/b\u003E\u003C\/a\u003E for them.\u0026nbsp; I quite enjoyed that experience, so I said why not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4549_zps87e88261.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4549_zps87e88261.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe January recipe was for a warming soup, Portugese Caldo Verde.\u0026nbsp;\u0026nbsp; Heart warming and simple.\u0026nbsp;\u0026nbsp; I couldn't believe how simple it was.\u0026nbsp; In fact, looking at the ingredient list, I really wondered how good it would taste . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4550_zpsd392d7f7.jpg\" border=\"0\" height=\"397\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4550_zpsd392d7f7.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt uses simple ingredients . . . onion, garlic, water, potato, chorizo sausage, kale and a simple seasoning of salt and black pepper.\u0026nbsp;\u0026nbsp;\u0026nbsp; I wondered should I use stock instead of water . . . but I went with the recipe and boy oh boy . . . was this recipe ever proof positive that simple ingredients, simply put together can be fabulously delicious!\u0026nbsp; The perfect recipe for lean times.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4552_zps4e21b504.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4552_zps4e21b504.jpg\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nActually it's a recipe which is based on a traditional Portugese recipe which was used when times are hard.\u0026nbsp; It's now a favourite seasonal dish in Portugal and is often used as a part of traditional celebrations like birthdays, religious festivals and weddings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4554_zpsceca66b0.jpg\" border=\"0\" height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4554_zpsceca66b0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not hard to see why.\u0026nbsp;\u0026nbsp; It was . . . quite simply . . . fabulous in every way!\u0026nbsp; I served ours with some crusty sour dough bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo PortugeseCaldoVerdeSunvilleSupperClub_zps2d782da6.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/PortugeseCaldoVerdeSunvilleSupperClub_zps2d782da6.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Portuguese Caldo Verde*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/portugese-caldo-verde\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA simple \nseasonal dish which hails from Portugal.\u0026nbsp;\u0026nbsp; It makes good use of winter \nvegetables and is often eaten at traditional celebrations, something \nwhich has earned it the other name of \"Wedding Soup.\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 TBS olive oil\u003Cbr \/\u003E\n1 brown onion, peeled and finely chopped\u003Cbr \/\u003E\n1 clove of garlic, peeled and finely chopped\u003Cbr \/\u003E\n6 medium potatoes, peeled and cut into thin slices\u003Cbr \/\u003E\n4 pints cold water (8 cups)\u003Cbr \/\u003E\n120g of Chorizo Sausage (1\/4 pound)\u003Cbr \/\u003E\n2 1\/2 tsp salt\u003Cbr \/\u003E\nfreshly ground black pepper to taste\u003Cbr \/\u003E\n450g of kale, rinsed and sliced (1 pound)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n 3 tablespoons of olive oil in a large saucepan over medium heat.\u0026nbsp; Add \nthe onion and garlic.\u0026nbsp; Cook, stirring frequently for 3 or 4 minutes, \nwithout colouring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir in the potatoes.\u0026nbsp;\u0026nbsp; Cook, stirring frequently for a further 5 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd\n the water.\u0026nbsp; Bring it to the boil, then reduce to a simmer.\u0026nbsp; Cover and \ncook for about 20\u0026nbsp; minutes, until the potatoes are fork tender.\u0026nbsp; Crush \nthem a bit with a potato masher.\u0026nbsp; (Leave some texture.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThinly \nslice the chorizo and stir it into the soup, along with salt and \npepper.\u0026nbsp; Return to a medium heat, cover and simmer for 5 minutes \nlonger.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust before serving, stir in the kale.\u0026nbsp; Simmer for \nanother 5 minutes, until the kale is tender and jade green.\u0026nbsp;\u0026nbsp; Add the \nremaining tablespoon of olive oil and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Greg and the\u003Ca href=\"http:\/\/www.sunvil.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E Sunvil people\u003C\/b\u003E\u003C\/a\u003E for letting me play with them again and experience this tasty little glimpse of Portugese food!! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1417150103557809424\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/portugese-caldo-verde-and-sunvil-supper.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1417150103557809424"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1417150103557809424"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/portugese-caldo-verde-and-sunvil-supper.html","title":"Portugese Caldo Verde and the Sunvil Supper Club"}],"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-571110460547866793"},"published":{"$t":"2013-01-21T04:00:00.000+00:00"},"updated":{"$t":"2013-01-21T04:00:03.545+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Vegetable Soup with Bacon Dumplings"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_4275_zps56e34ea4.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4275_zps56e34ea4.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EIt's still snowing although it's not quite as cold as it was.\u0026nbsp; If this stuff freezes those roads are going to be treacherous!\u0026nbsp; It's definitely the type of day you want to spend indoors next to the fire!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4276_zps58c0695d.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4276_zps58c0695d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I know all you North Americans think we Brits are cold weather wimps . . . and maybe we are.\u0026nbsp;\u0026nbsp; But in all fairness . . . we just don't have the insulation and heating systems that y'all are used to in North America, and it \u003Ci\u003Eis\u003C\/i\u003E a lot damper here!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4277_zps922b3b3c.jpg\" border=\"0\" height=\"387\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4277_zps922b3b3c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI took a gathering from the leftovers on my Vegetable Bin today and created a lovely soup from them.\u0026nbsp; Rib sticking and heart warming . . . with lovely carrots, parsnips and swede (rutabaga) . . . fantastic root vegetables that have beautiful sweet properties, especially when you sweat them down with butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4278_zpsd7748b02.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4278_zpsd7748b02.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdded to the mix are wonderful aromatics . . . onions, leeks . . . celery, with a touch of fresh sage leaves.\u0026nbsp;\u0026nbsp; It's sounding pretty good so far isn't it?\u0026nbsp;\u0026nbsp; But just wait . . . it gets even better . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4274_zpsce467da7.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4274_zpsce467da7.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've added the luxury of stodgy bacon, sage and suet dumplings . . . oh so wonderfully filling and fabulously delish.\u0026nbsp;\u0026nbsp; Seriously.\u0026nbsp;\u0026nbsp; The soup on it's own is rich and brothy . . . filled with lots of cubed vegetables . . . and these spectacularly scrummy dumplings.\u0026nbsp;\u0026nbsp; Oh my . . . it goes down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4287_zpsb48dfddf.jpg\" border=\"0\" height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4287_zpsb48dfddf.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSoup.\u0026nbsp; Vegetables.\u0026nbsp;\u0026nbsp; Dumplings . . . BACON dumplings no less.\u0026nbsp;\u0026nbsp; What more could a body want on a cold winter's day?\u0026nbsp;\u0026nbsp; Not much . . . not much . . . so, what are you waiting for???\u0026nbsp;\u0026nbsp; Get cooking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4288_zps1ab280a9.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4288_zps1ab280a9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Vegetable Soup with Bacon Dumplings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vegetable-soup-with-bacon-dumplings\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious filling soup.\u0026nbsp; Perfect for a cold winter's day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n1 medium onion, peeled and finely chopped\u003Cbr \/\u003E\n1 leek, diced, white and green parts kept separately\u003Cbr \/\u003E\n3\/4 pound of swede, peeled and diced\u003Cbr \/\u003E\n3\/4 pound of parsnips, peeled and diced\u003Cbr \/\u003E\n3\/4 pound of carrots, peeled and diced\u003Cbr \/\u003E\n2 celery sticks, diced\u003Cbr \/\u003E\n3 to 4 sage stems\u003Cbr \/\u003E\n2 1\/2 litres of chicken stock (10 1\/2 cups)\u003Cbr \/\u003E\nsalt and black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDumplings:\u003Cbr \/\u003E\n100g of self raising flour (1 cup)\u003Cbr \/\u003E\n1\/2 tsp English mustard powder\u003Cbr \/\u003E\n2 tsp finely chopped sage\u003Cbr \/\u003E\n50g of vegetable suet (1\/4 cup)\u003Cbr \/\u003E\n2 rashers of smoked streaky bacon, finely chopped\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n4 TBS cold water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4279_zps945a3502.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4279_zps945a3502.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter over medium low heat in a large saucepan.\u0026nbsp;\u0026nbsp; Add the onion \nand white part of the diced leeks.\u0026nbsp;\u0026nbsp; Saute about 5\u0026nbsp; minutes, until \nbeginning to soften, without colouring.\u0026nbsp;\u0026nbsp; Add the remainder of the \nvegetables and sage.\u0026nbsp;\u0026nbsp; Toss in the butter, then cover and sweat for \nabout 10 minutes over low heat, stirring occasionally.\u0026nbsp;\u0026nbsp; Pour on the \nstock, season to taste with salt and black pepper and bring to the \nboil.\u0026nbsp; Cover and simmer for about 45 minutes until the vegetables are \ntender.\u0026nbsp; Adjust seasoning as needed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the dumplings whisk \ntogether the flour and mustard powder.\u0026nbsp; Stir in the sage, suet and bacon\n with a bit of salt and pepper to taste.\u0026nbsp; Gradually stir in the water \nwith a spoon, then using your hands to squeeze it together to make a \nsmooth dough.\u0026nbsp;\u0026nbsp; Using your hands shape into 18 balls by gently rolling \nbetween your hands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir in the remaining green diced leeks.\u0026nbsp; Add\n the dumplings.\u0026nbsp; Recover the pan and simmer for 10 minutes until the \ndumplings are light and fluffy.\u0026nbsp; Ladle into bowls and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote: \u0026nbsp; If you wanted to make this vegetarian, you could use vegetable stock and add gnocchi dumplings instead of the bacon suet ones. Or you could leave the bacon out of the dumplings and replace it with something nutty like chopped walnuts, and a bit of crumbled cheese, such as a creamy Stilton.\u0026nbsp;\u0026nbsp; Sounds gorgeous already!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/571110460547866793\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/vegetable-soup-with-bacon-dumplings.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/571110460547866793"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/571110460547866793"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/vegetable-soup-with-bacon-dumplings.html","title":"Vegetable Soup with Bacon Dumplings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3575589032014463059"},"published":{"$t":"2013-01-19T04:00:00.000+00:00"},"updated":{"$t":"2013-01-19T04:00:00.700+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Spiced Orange Cake"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_4173_zpsc39203ed.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4173_zpsc39203ed.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe citrus fruit is so lovely this time of year!\u0026nbsp;\u0026nbsp; Our grocery shelves are stocked with lovely oranges and lemons from Spain.\u0026nbsp; It is the perfect time to make marmalade too . . . I have never made my own marmalade.\u0026nbsp;\u0026nbsp; I really should give it a go.\u0026nbsp;\u0026nbsp; I fear I would never be happy with store bought stuff again.\u0026nbsp;\u0026nbsp; I do love a nice piece of toast in the morning . . .\u0026nbsp; spread with lots of butter and orange marmalade.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4174_zps5b968dfe.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4174_zps5b968dfe.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAny other time of the year I would not think of using precious oranges in cakes and the like, but at this time of year . . . when they are so abundant\u0026nbsp; reasonably priced, I do love to indulge myself in this way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4175_zpsed8e854e.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4175_zpsed8e854e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week I decided to bake us a lovely spiced orange cake, which was filled with lots of beautiful orange flavour . . . both from the juice and the finely grated zest . . . mixed with lots of cinnamon, cloves and ground cardamom.\u0026nbsp;\u0026nbsp; Just delightful!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4176_zps5ad1063a.jpg\" border=\"0\" height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4176_zps5ad1063a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI created a lovely icing sugar and cinnamon\/orange glaze to spoon over top of the warm cake as it cooled.\u0026nbsp;\u0026nbsp; I like to do this on a rack placed over a large piece of foil.\u0026nbsp;\u0026nbsp; I keep scraping the glaze which over-runs the up with a spoon and spooning it over again . . . I don't want to waste even a fraction of all those lovely flavours.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4177_zpsf20fe6b0.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4177_zpsf20fe6b0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd I think it makes the glaze look even more interesting in the process . . . but that may just be me.\u0026nbsp; Do try not to over bake the cake . . you want it to keep all of that buttery moistness . . . You could add a bit of texture by stirring some juice plumped raisins into the batter.\u0026nbsp;\u0026nbsp; I'd just pour some warm orange juice, with maybe a touch of Cointreau over top of the raisins and let them stand for about 15 minutes to make them all plump and juicy . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4180_zps3771fc6b.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4180_zps3771fc6b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo feel free to frost with a spiced vanilla butter cream instead of the glaze if you wish . . . instead of . . .\u0026nbsp; or \u003Ci\u003Eeven\u003C\/i\u003E on \u003Cspan style=\"font-size: large;\"\u003Etop\u003C\/span\u003E of the glaze.\u0026nbsp;\u0026nbsp; This also tastes lovely\u0026nbsp; when sliced warm and served with a nice scoop of vanilla ice cream, or even some softly whipped double cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4182_zps8fe60add.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4182_zps8fe60add.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's just a simple cake . . .\u003Cbr \/\u003E\nI like simple things, don't you??\u0026nbsp;\u0026nbsp; Quite often it is the simple things in life which bring us the most joy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_4189_zpsb6939b76.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4189_zpsb6939b76.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Spiced Orange Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 9 inch square cake\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spced-orange-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA good way to use up some of the oranges left from Christmas.\u0026nbsp; Smells fabulous when it is baking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n170g of butter, softened (3\/4 cup)\u003Cbr \/\u003E\n190g of golden caster sugar (1 cup)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n60ml vegetable oil (1\/4 cup)\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n1\/2 tsp orange extract\u003Cbr \/\u003E\nthe finely grated zest of two well washed large oranges\u003Cbr \/\u003E\n60ml of orange juice\u003Cbr \/\u003E\n175g of plain flour (1 3\/4 cup)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n1\/2 tsp baking soda\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1\/2 tsp ground cloves\u003Cbr \/\u003E\n1\/2 tsp ground cardamom\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo glaze:\u003Cbr \/\u003E\n60ml orange juice (1\/4 cup)\u003Cbr \/\u003E\n130g of sifted icing sugar (1 cup)\u003Cbr \/\u003E\n1\/4 tsp cinnamon extract (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a 9 inch square pan.\u0026nbsp; Line\n with baking paper.\u0026nbsp; Butter the paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream the \nbutter, orange zest and sugar together until light and fluffy.\u0026nbsp; Beat in \nthe eggs, one at a time.\u0026nbsp; Beat in the orange juice, oil and extracts.\u0026nbsp; \nSift together the flour, baking powder, soda, salt, cinnamon, cloves and\n cardamom.\u0026nbsp; Beat this into the creamed mixture in thirds, making sure it\n is smooth after each addition.\u0026nbsp;\u0026nbsp; Spread the batter in the prepared pan,\n smoothing the top.\u0026nbsp; Bake for 30 to 35 minutes until risen, golden brown\n and a toothpick inserted in the centre comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove \nfrom the oven.\u0026nbsp; Let stand for five minutes before lifting out of the pan\n and onto a wire rack.\u0026nbsp; Place the rack over a large piece of foil wrap. \u0026nbsp;\n Whisk together the glaze ingredients until smooth.\u0026nbsp; Pour the glaze over\n top of the warm cake.\u0026nbsp; In order not to waste too much of the glaze, I \nscraped it off the tin foil and kept spooning it over top of the cake.\u0026nbsp; \nIt made for a nice rustic look.\u0026nbsp; Cut into squares to serve.\u0026nbsp; Store in an\n airtight container."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3575589032014463059\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/spiced-orange-cake.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3575589032014463059"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3575589032014463059"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/spiced-orange-cake.html","title":"Spiced Orange Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5142690800050212363"},"published":{"$t":"2013-01-17T04:00:00.000+00:00"},"updated":{"$t":"2013-01-17T04:00:05.655+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Roasted Parsnips and Carrots with a Walnut Sauce"},"content":{"type":"html","$t":"\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4114_zpsc87edd5c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love vegetables. \u0026nbsp; They are one of my favorite things to eat. \u0026nbsp; When my dinner comes . . . the vegetables are the first thing I tuck in to.\u0026nbsp; I can honestly say . . . I have NEVER met a vegetable I did not like and fall in love with.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"341\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4115_zpsf744f047.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am an especially big fan of root vegetables . . . beetroot, carrots, parsnips, potatoes, turnips, swede . . . Jerusalem artichokes, sweet potatoes. \u0026nbsp; Oh my . . . I love them all. \u0026nbsp; And they are so very good for you too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4116_zpsa9df2245.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrown beneath the ground where they are able to absorb tons of nutrients and minerals from the soil, they are a delicious form of complex carbohydrate! \u0026nbsp; They naturally break down as sugars giving your body much needed energy boosts and the ability to function properly.\u0026nbsp; High in fiber they are low in calories and fat, and they are just loaded with lots of tasty vitamins and nutritional goodies!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4117_zps7f376709.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI really do love them,\u0026nbsp; (I can't say that enough!)\u0026nbsp; but I \u003Ci\u003Eespecially\u003C\/i\u003E love them roasted!\u0026nbsp; Roasting them helps to bring out their natural sweetness and nuttiness . . . and well . . . I just think it brings out the best in \u003Ci\u003Eeach\u003C\/i\u003E of them.\u0026nbsp; I have never met a roasted root that I didn't immediately fall head over heels with!\u0026nbsp; 'Tis absolutely true.\u0026nbsp; Cross my heart and hope to die.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003Ca href=\"http:\/\/pinterest.com\/pin\/60094976249619747\/\" target=\"_blank\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"http:\/\/media-cache-ec6.pinterest.com\/upload\/60094976249619747_b3PAKoyg_c.jpg\" width=\"327\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"float: left; padding-bottom: 0px; padding-top: 0px;\"\u003E\n\u003Cdiv style=\"color: #76838b; font-size: 10px;\"\u003E\nSource: \u003Ca href=\"http:\/\/www.google.co.uk\/imgres?um=1\u0026amp;hl=en\u0026amp;sa=N\u0026amp;tbo=d\u0026amp;biw=1372\u0026amp;bih=629\u0026amp;tbm=isch\u0026amp;tbnid=Knsjgg9aX1RY9M:\u0026amp;imgrefurl=http:\/\/www.pdfmagazines.org\/cookbooks\/5973-delicious-cookbook.html\u0026amp;docid=IlLiZgf87AwqxM\u0026amp;imgurl=http:\/\/www.pdfmagazines.org\/uploads\/posts\/2012-03\/1331680162_delicious-cookbook.jpg\u0026amp;w=400\u0026amp;h=488\u0026amp;ei=YND2UJivENSY0QWGqoGgAg\u0026amp;zoom=1\u0026amp;iact=hc\u0026amp;vpx=557\u0026amp;vpy=101\u0026amp;dur=1802\u0026amp;hovh=248\u0026amp;hovw=203\u0026amp;tx=108\u0026amp;ty=154\u0026amp;sig=102854367717987107369\u0026amp;page=1\u0026amp;tbnh=142\u0026amp;tbnw=116\u0026amp;start=0\u0026amp;ndsp=26\u0026amp;ved=1t:429,r:4,s:0,i:94\" style=\"color: #76838b; font-size: 10px; text-decoration: underline;\"\u003Egoogle.co.uk\u003C\/a\u003E via \u003Ca href=\"http:\/\/pinterest.com\/mariealicejoan\/\" style=\"color: #76838b; font-size: 10px; text-decoration: underline;\" target=\"_blank\"\u003EMarie\u003C\/a\u003E on \u003Ca href=\"http:\/\/pinterest.com\/\" style=\"color: #76838b; text-decoration: underline;\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found this delicious recipe in one of my cookbooks, called \u003Ca href=\"http:\/\/www.deliciousmagazine.co.uk\/articles\/buy-the-delicious-cookbook\" target=\"_blank\"\u003E\u003Cb\u003EThe Delicious Cookbook\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It is a book put out by one of my favourite cookery magazines, \u003Ca href=\"http:\/\/www.deliciousmagazine.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EDelicious magazine\u003C\/b\u003E\u003C\/a\u003E . . . and this book is every bit as good as it's title makes you think it is.\u0026nbsp;\u0026nbsp; It's just chocker block full of tasty recipes!\u0026nbsp; I got mine free for subscribing to a magazine.\u0026nbsp; I can't remember which one, but I just love , LOVE it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4124_zpsc1af56ed.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis dish was really easy to throw together and helped to use up some stale sour dough bread I wanted to use up.\u0026nbsp;\u0026nbsp; I always have parsnips and carrots in my vegetable drawer.\u0026nbsp;\u0026nbsp; I also always have walnuts.\u0026nbsp;\u0026nbsp; Who knew that these things would taste so wonderful when put together in such an imaginative way!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4120_zpsd0be820c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe walnut sauce is amazing and so very simple to throw together . . . stale bread, vinegar, oil, fresh parsley, seasoning and\u0026nbsp; . . . toasted walnuts.\u0026nbsp; Fabulous! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4124_zpsc1af56ed.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was fabulous hot and freshly made . . . but it also tasted very,\u003Ci\u003E very\u003C\/i\u003E good cold.\u0026nbsp; There are only two of us and I found myself picking at it the whole rest of the day.\u0026nbsp;\u0026nbsp; In short . . . I couldn't leave it alone.\u0026nbsp;\u0026nbsp; This is a new favourite around here and I hope that it will become a new favourite of yours as well!\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4119_zps63058f7b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Roasted Parsnips and Carrots with a Walnut Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-parsnips-and-carrots-with-a-walnut-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou'll\n want to use smaller carrots and parsnips for this delicious side \ndish.\u0026nbsp;\u0026nbsp; Each mouthful brings you the delightful sweetness of the roasted\n root vegetables, along side the tang of a fabulous dressing\/sauce.\u0026nbsp;\u0026nbsp; \nThis is just wonderful!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500g of small carrots (about a pound)\u003Cbr \/\u003E\n500g of small parsnips (about a pound)\u003Cbr \/\u003E\n3 to 4 TBS olive oil\u003Cbr \/\u003E\nsea salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the walnut sauce:\u003Cbr \/\u003E\n1 to 2 slices of stale sourdough bread\u003Cbr \/\u003E\n2 TBS red wine vinegar\u003Cbr \/\u003E\n100ml of olive or walnut oil (about 1\/3 cup)\u003Cbr \/\u003E\n100g walnut pieces (3\/4 cup)\u003Cbr \/\u003E\ngenerous handful of flat leaf parsley leaves\u003Cbr \/\u003E\n1 clove of garlic, peeled\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u0026nbsp; Wash and scrub the parsnips and \ncarrots.\u0026nbsp;\u0026nbsp; You can peel them if you like, but it's not necessary.\u0026nbsp; \nDivide them amongst two large rimmed baking sheets.\u0026nbsp;\u0026nbsp; Drizzle with the \noil and sprinkle with some sea salt.\u0026nbsp; Toss to coat.\u0026nbsp; Roast for 20 \nminutes.\u0026nbsp; Remove them from the oven and give them a stir and then return\n them to the oven and continue to roast until they are tender and \nbeginning to caramelize.\u0026nbsp;\u0026nbsp; (up to 20 minutes longer.)\u0026nbsp; The oil will be \nslightly infused with the colour of the carrots and some of the \nsweetness of the vegetables.\u0026nbsp; Don't discard it.\u0026nbsp; Keep it to drizzle over\n the finished dish when you serve it.\u0026nbsp; Keep the vegetables warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile\n the vegetables are roasting make the walnut sauce.\u0026nbsp;\u0026nbsp; Tear the bread \ninto bits and place it into a bowl.\u0026nbsp; Mix together with the vinegar and \nhalf of the oil.\u0026nbsp; Add about 2 TBS of cold water.\u0026nbsp;\u0026nbsp; Allow to sit for \nabout 10 minutes, until the bread is soft.\u0026nbsp;\u0026nbsp; Squash it with the back of a\n spoon into a paste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the walnut pieces onto a baking \ntray.\u0026nbsp;\u0026nbsp; Place in the oven to toast for about 10 minutes.\u0026nbsp; Remove and \nshake off as much of the skins as you can by shaking them gently in a \nmetal colander.\u0026nbsp; (The skins will fall through the holes, so do it over \nthe sink.)\u0026nbsp; Roughly crush the nuts with a mortar and pestle, or rolling \npin.\u0026nbsp; (Don't use a food processor, you want them coarse, not fine.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoughly\n chop the parsley and garlic,\u0026nbsp; Toss it in with the bread mixture along \nwith the nuts, and the remainder of the oil.\u0026nbsp;\u0026nbsp; Season to taste.\u0026nbsp; Place \nthe roasted vegetables along with any of their juices onto a serving \nplatter.\u0026nbsp; Drizzle with the walnut sauce and serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5142690800050212363\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/roasted-parsnips-and-carrots-with.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5142690800050212363"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5142690800050212363"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/roasted-parsnips-and-carrots-with.html","title":"Roasted Parsnips and Carrots with a Walnut 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":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4717668874022485002"},"published":{"$t":"2012-11-30T04:00:00.000+00:00"},"updated":{"$t":"2014-04-06T08:24:22.015+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Sticky Toffee Pudding "},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Marie%20Cooks%20Britain\/WinterCottage.jpg\" height=\"169\" style=\"height: 354px; width: 358px;\" width=\"358\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith the onset of cold winter weather, one automatically longs to immerse oneself in comfort and part of that is comfort foods such as soups and stews and rich desserts or puddings as they call them over here in England.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the most loved puddings over here has to be Sticky Toffee Pudding. Todd and I were so lucky to have spent several holidays up in Cumbria which is the home of Sticky Toffee Pudding. Nestled in the quaint countryside of the Lake Districk is the Cartmel Village, the home of the original sticky toffee pudding, or so they claim.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSticky toffee pudding is a rich cake that is moist with dates and covered in a lusciously sticky toffee sauce that soaks down into it's wonderful richness and creates something quite magical to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Marie%20Cooks%20Britain\/Ullswater.jpg\" height=\"261\" style=\"height: 308px; width: 359px;\" width=\"359\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe origins of sticky toffee pudding are a bit mixed. It has been rumoured to have come from the Sharrow Bay Hotel in the Lake District and yet others have claimed it comes from the Udny Arms Hotel in Aberdeenshire. Having traversed the byways and laneways of the Lake District myself, it is not hard to imagine how very cold and bleak it might well be in the winter months and how comforting a pudding such as this would be, and I can well believe it's origins spring from the Sharrow Bay on the banks of Lake Ullswater.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Marie%20Cooks%20Britain\/Stickytoffeepudding2.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe very first time I tasted Sticky Toffee Pudding was when we were up in cumbria on holiday, and let me tell you . . . I was hooked at first bite! We bought one of the Cartmel Village Shops sticky toffee puddings at a service station on the M6 and brought it back to our holiday cottage. That night I served it up after our tea , all hot and sticky and smelling wonderfully of treacle and brown sugar, all slathered with lashings of double cream . . . I was in heaven . . . so much so that, in fact, I had Todd driving me back to that shop every couple of days the whole rest of the time we were there, just so that I could treat myself to some more!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUpon returning home I just had to search out a recipe for it myself and I believe I have managed to find one that is equally as good if not better than the Cartmel one we had on holidays. Homemade is always better right? Right!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust wait til you get stuck in to this delicious pudding . . . you'll be hooked too. I'd stake my life on it . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Marie%20Cooks%20Britain\/StickyToffeePudding.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ci\u003E*Sticky Toffee Pudding Cake*\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\nServes 6 to 8 (or 4 if you are like me and a bit greedy)\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sticky-toffee-pudding-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA traditional pudding from the Lake District.\u0026nbsp; Impossible to resist.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n75g soft butter (1\/3 cup)\u003Cbr \/\u003E\n175g dark brown sugar (14 TBS)\u003Cbr \/\u003E\n200g self raising flour, plus extra for dusting (1 1\/3 cups)\u003Cbr \/\u003E\n1 TBS golden syrup\u003Cbr \/\u003E\n2 TBS dark treacle\u003Cbr \/\u003E\n(if you can't get either of these, substitute with\u003Cbr \/\u003E\n3 TBS light molasses)\u003Cbr \/\u003E\n2 large eggs\u003Cbr \/\u003E\n1 tsp pure vanilla extract\u003Cbr \/\u003E\n200g pitted dried dates, chopped (1 1\/3 cup chopped)\u003Cbr \/\u003E\n1 TBS baking soda\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Toffee Sauce:\u003Cbr \/\u003E\n100g soft light brown sugar (8 TBS)\u003Cbr \/\u003E\n100g butter (7 TBS)\u003Cbr \/\u003E\n200ml double cream (scant 7 fluid ounces)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 200*C\/400*F. Grease a 9 1\/2 inch round or square baking tin thoroughly with 25g of the butter, then dust lightly with flour, tapping out any excess.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the remaining butter into a bowl and cream it together with the sugar with an electric mixer. Slowly beat in the golden syrup, treacle, eggs, and vanilla. Beat well. Turn down to a slow speed and beat in the flour until totally combined.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the dates in a saucepan with 300ml of water. Bring to the boil. Cook for several minutes until the dates have softened and the mixture is thickened. Stir in the baking soda while still hot and then quickly add this mixture to the batter mixture. Combine quickly and completely and spread it into the prepared tin. Bake for 35 to 40 minutes, or until the top is just firm to the top. Don't over cook.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove from the oven and place on a wire rack to cool to warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the sauce, melt the butter and sugar together in a small pan. Add the cream and bring to the boil. Simmer for a few minutes until the sauce reaches the desired consistency. Pour half of the hot sauce over the warm cake, allowing it to soak in somewhat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the cake cut into squares with the rest of the sauce spooned over and don't forget the lashings of double cream!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Marie%20Cooks%20Britain\/StickyToffeePUdding3.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you think you have seen this on here before, you would be right.\u0026nbsp; It's a re-post.\u0026nbsp; I am having some neck issues at the moment which preclude me from sitting at the comp for very long.\u0026nbsp; Most annoying!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat is the cottage we used to live in down South at the top of this post.\u0026nbsp; We don't live there anymore unfortunately . . . but hey, you can't have everything! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4717668874022485002\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/sticky-toffee-pudding.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4717668874022485002"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4717668874022485002"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/sticky-toffee-pudding.html","title":"Sticky Toffee Pudding "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5959697175347193683"},"published":{"$t":"2012-02-12T04:00:00.004+00:00"},"updated":{"$t":"2022-08-18T12:42:20.372+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"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":"Winter Food"}],"title":{"type":"text","$t":"Apple and Blueberry Shortcake"},"content":{"type":"html","$t":"\u003Cimg alt=\"Apple and Blueberry Shortcake\" height=\"481\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/blueberries-1.jpg\" style=\"height: 263px; width: 350px;\" title=\"Apple and Blueberry Shortcake\" width=\"640\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I had some apples and blueberries that I needed to use up asap.   My veggie\/fruit box will be delivered tomorrow and there are always apples in it in the winter.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I had a punnet of blueberries in the fridge that were \u003Cspan style=\"font-style: italic;\"\u003Ealmost\u003C\/span\u003E to their sell by date . . .  I know I could freeze them . . . but with these frigid temps we are having right now, my deep freeze is frozen shut.  (Most annoying!  I have a ton of food in it and can't get in to use any of it!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\n\n\u003Cimg alt=\"Apple and Blueberry Shortcake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/appleblueberryshortcake.jpg\" style=\"height: 427px; width: 376px;\" title=\"Apple and Blueberry Shortcake\" \/\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\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Did you know that apples and blueberries go very well together???  They are actually a perfect fit!\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\u0026nbsp;Blueberries and blackberries are very similar in flavour and colour of course.  Pairing blueberries with apples just makes sense.  At least it does to me at any rate!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Apple and Blueberry Shortcake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/appleblueberryshortcake2.jpg\" style=\"height: 457px; width: 395px;\" title=\"Apple and Blueberry Shortcake\" \/\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\u003E\u0026nbsp;Sweet, and tart . . .  and \u003Cspan style=\"font-style: italic;\"\u003Ejust\u003C\/span\u003E  look at the \u003Cspan style=\"font-size: 180%;\"\u003Ebeautiful\u003C\/span\u003E colours . . .\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\u003EIs this pie????  Or is this cake????   Perhaps it is  a Pie Cake????  Works for me!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Apple and Blueberry Shortcake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/appleblueberryshortcake8.jpg\" style=\"height: 437px; width: 378px;\" title=\"Apple and Blueberry Shortcake\" \/\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\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;This is a shortcake, but not as you know it . . . this is an \u003Cspan style=\"font-style: italic;\"\u003Eapple\u003C\/span\u003E and \u003Cspan style=\"font-style: italic;\"\u003Eblueberry\u003C\/span\u003E shortcake, and we just couldn't get enough of it.\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\u003E\u0026nbsp;In fact is sooooo delicious that  I think I shall say to heck with the diet and have a piece for my breakfast this morning.\n\nIncredibly scrummily moreish!!\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\u0026nbsp;\n\n\u003Cimg alt=\"Apple and Blueberry Shortcake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/appleblueberryshortcake4.jpg\" style=\"height: 369px; width: 379px;\" title=\"Apple and Blueberry Shortcake\" \/\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\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Ci\u003E\u003Cb\u003E*Apple and Blueberry Shortcake*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 8 to 10\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-blueberry-shortcake\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\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\u0026nbsp;Not only is this beautiful to look at, but it's incredibly delicious!!  The apples smell fantastic when they are cooking and will have everyone running in to the kitchen to see what you are up to!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;4 large Granny Smith apples\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003Ethe finely grated zest of 1 lemon\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 TBS water\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 TBS sugar\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E4 1\/2 ounces butter\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1\/2 cup caster sugar\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 large egg\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 1\/2 cups flour\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 tsp baking powder\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 cup blueberries\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003Edemerara sugar for sprinkling\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EWhipped Cream to serve\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Apple and Blueberry Shortcake\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/appleblueberryshortcake6.jpg\" style=\"height: 468px; width: 371px;\" title=\"Apple and Blueberry Shortcake\" \/\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\u003E\u0026nbsp;Peel the apples and core them.  Cut each apple into 16 slices.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Put the apples, lemon zest, water and sugar into a saucepan. Cover and cook over low heat for 10 minutes.   You want the apples to be softened, but not mushy.  Set aside to cool.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cream the butter and sugar together until fluffy and smooth.  Beat in the egg, mixing it in well.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Sift together the flour and baking powder, then beat it into the creamed mixture, mixing it in well.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Turn out onto a lightly floured board and knead until smooth.  Divide into two pieces.  Shape each into a flat round disk.  Wrap in cling film and then chill for 30 minutes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Pre-heat the oven to 180*C\/350*F.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Roll each disc of the dough into a round, approximately 8 1\/2 inches in diameter.  Press one round into an 8 inch round cake tin.  (In order to make it easier to remove later, I butter the tin really well and then lay strips of parchment paper diagonally across the tin, with about a two inch overhand all around, some 6 strips, before I place the pastry inside.)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESpread the apples over the dough, leaving about a half inch border all the way around.  Sprinkle with the blueberries.  Place the other round on top, pressing the edges together to seal.  Brush with some water and sprinkle with the demerara sugar.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Bake for 35 to 40 minutes, until nicely risen and lightly browned.  Remove from the oven and allow to cook for 20 minutes before removing from the pan.  Serve, cut into wedges with a dollop of whipped cream on top.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5959697175347193683\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/apple-and-blueberry-shortcake.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5959697175347193683"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5959697175347193683"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/apple-and-blueberry-shortcake.html","title":"Apple and Blueberry Shortcake"}],"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":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6627641360929518029"},"published":{"$t":"2012-01-19T04:00:00.004+00:00"},"updated":{"$t":"2012-01-19T08:30:53.490+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cereals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Vanilla Spiced Breakfast Oatmeal"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14957.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis has to be our favourite weekday breakfast in the winter time.  Not only is it filling, giving us much needed energy to combat the colder winter temps, but it also is belly warming and immensely satisfying without being high in calories or fat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14958.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt really doesn't take much effort to make your own oatmeal from scratch and let me be honest here . . . homemade from scratch tastes infinitely better than prepacked\/instant . . . seriously.\u003Cbr \/\u003EIt's comforting and heartwarming.  It's delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14959.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI think it is the vanilla and spices that make this so special.  I also happen to like raisins and they also add something wonderful to the mix . . . and as for those toasted pecan nuts on top, well they give an added dimension of flavour and crunch.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14962.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou really can't go wrong with this . . . lightly sweetened with brown sugar and juicy plump raisins . . . it is the perfect winter breakast.  And if you are really in a rush, you can spoon yours into a cup and take it with you when you dash out the door to begin your day.\u003Cbr \/\u003E\u003Cbr \/\u003EIt's a good thing . . . not to copy Martha or anything . . . but it \u003Cspan style=\"font-style: italic;\"\u003EIS\u003C\/span\u003E a good thing!  (Don't throw away any leftovers . . . I've got something fantastic to show you tomorrow that makes good use of them!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14961.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Vanilla Spiced Breakfast Oatmeal*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vanilla-spice-breakfast-oatmeal\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  makes a frequent appearance on our seasonal Winter breakfast table.   Spiced with warm spices and topped with crunchy toasted pecans, it's  filling, delicious and always welcome!\u003Cbr \/\u003E\u003Cbr \/\u003E60g of shelled pecan nuts (1\/2 cup)\u003Cbr \/\u003E825ml of water (3 1\/2 cups)\u003Cbr \/\u003E160g of old fashioned rolled oats (2 cups)\u003Cbr \/\u003E75g of raisins (1\/2 cup)\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E1\/2 tsp pure vanilla extract\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003E2 TBS firmly packed soft light brown sugar\u003Cbr \/\u003E250ml of low fat milk to serve (1 cup) or to taste\u003Cbr \/\u003Eground cinnamon to dust over top\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the pecans in a dry skillet over medium high heat.  Cook and stir,  until golden brown and fragrant.  Set aside to cool and then chop them  coarsely.  The toasting should only take about 5 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ECombine  the water, oats, raisins and salt in a medium saucepan.  Bring to the  boil then reduce to a slow simmer and simmer for about 5 minutes,  stirring frequently, until the oats are tender and cooked.  Remove from  the heat.  Stir in the  brown sugar, vanilla and freshly grated nutmeg  to taste.  Divide into heated serving bowls and serve with some milk  poured over top (if desired), a dusting of cinnamon and 1\/4 of the  toasted pecans.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/DeepDishChickenPie.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage this morning, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2012\/01\/bloom-where-you-are-planted.html\"\u003EDeep Dish Chicken Pie\u003C\/a\u003E."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6627641360929518029\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/01\/vanilla-spiced-breakfast-oatmeal.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6627641360929518029"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6627641360929518029"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/01\/vanilla-spiced-breakfast-oatmeal.html","title":"Vanilla Spiced Breakfast Oatmeal"}],"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-1493099144773275652"},"published":{"$t":"2011-12-09T04:00:00.008+00:00"},"updated":{"$t":"2011-12-12T05:50:23.680+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Steak and Mushroom Pies, with a Spiced Parsnip Topping"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14425.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have a confession . . . we are pie nuts in this house.  Sweet pies, savoury pies, creamy pies, meat pies, vegetable pies . . . if it's pie we are all over it.  It has ever been so.  (You probably already knew that, I know . . . we eat pie a lot!)  The UK is famous for it's pies, especially steak pies . . . but then there are also chicken and mushroom, chicken and ham, pork, steak and mushroom,  etc.  All very tasty indeed.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14428.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELast week when I was in the shops I spied some tasty looking steak pies which looked to be topped with a vegetable mash.  Oh my but they did look good . . . but with a price tag of £2.99 a piece (for a single serving pie!)  I thought to myself  . . . no way.  I can make those at home for a lot less than that.  And they'll probably taste better too!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14430.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI mean . . . how hard is it to stew some steak and make some pastry??  Not hard at all.  Especially if you do your pastry in the food processor, or you could even cheat and purchase it ready made if you wanted to.  (DO get the all butter one if you do though.  It's much, much better.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14431.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought that a parsnip mash would make a very tasty topping for these pies and I had a bag of parsnips that needed using up.  Parsnips are a fabulous root vegetable with a slight sweetness, which goes very well with beef indeed.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14427.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI spiced the mash  with a bit of grainy mustard and left it a bit rough, both for texture and for looks.  Just look at all those craggy browned bits.  I just love taking the traditional and jazzing it up with a special twist, don't you?  Horseradish would also be very nice, but just a touch mind you . . .  instead of the mustard.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14436.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my but these were some good, with a simple vegetable on the side and lashings of beef gravy for pouring over.\u003Cbr \/\u003E\u003Cbr \/\u003EI did good I think.  Nom! Nom!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14438.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Steak and Mushroom Pies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003Ewith a Parsnip Mash topping\u003C\/span\u003E\u003Cbr \/\u003EMakes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/steak-and-mushroom-pies\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDeliciously  tender steak pies in a crisp crust base, topped with a lovely parsnip  mash.  Fabulous!  (I like to make the beef filling the day  before.)\u003Cbr \/\u003E\u003Cbr \/\u003EOne quantity of short crust pastry\u003Cbr \/\u003E(Enough to line 6 individual pie dishes, or large muffin cups)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the filling:\u003Cbr \/\u003Ea small handful of dried porcini mushrooms\u003Cbr \/\u003E2 TBS vegetable oil\u003Cbr \/\u003E2 1\/2 pounds of good quality braising steak, cut into large chunks\u003Cbr \/\u003E2 large onions, peeled and roughly chopped\u003Cbr \/\u003E2 tsp of golden caster sugar\u003Cbr \/\u003E4 TBS plain flour\u003Cbr \/\u003E300ml of dark ale (about 1 1\/4 cups)\u003Cbr \/\u003E2 beef stock cubes, diluted in 400ml (1 1\/2 cup) of boiling water\u003Cbr \/\u003Esmall bunch each of fresh thyme, bay leafe and parsley, tied together\u003Cbr \/\u003E200g of chestnut mushrooms, halved\u003Cbr \/\u003Esalt and black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EParsnip Mash:\u003Cbr \/\u003E2 1\/2 pounds of parsnips, peeled and any woody centres discarded\u003Cbr \/\u003E2 TBS butter\u003Cbr \/\u003E3 TBS milk\u003Cbr \/\u003E1 TBS grainy mustard\u003Cbr \/\u003Esalt and pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003ECover the dried mushrooms in boiling water for 20 minutes, then squeeze out, reserving the soaking water.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 160*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat  half of the oil in a large oven\/stove top proof casserole.  Add the  beet and brown it really well, working in batches so that it browns  instead of stewing.  Add the onions to the pan and cook, stirring until  they begin to soften. Add the remainder of the oil and add the fresh  mushrooms.  Cook and stir until browned.  Add the soaked mushrooms,  sizzle for about a minute longer.  Sprinkle with the sugar and flour,  stirring until the flour browns.  Tip the meat and any accumulated  juices back into the casserole.  Pour over the ale, stock and porcini  soaking liquid.  Season to taste with some salt and pepper, tuck in the  herbs and cover.  Place in the oven and bake for about 2 hours until the  meat is very tender.  (At this point I remove it from the oven.  Remove  the herb stems, cool to room temperature and then place it in a plastic  container and refrigerate overnight.  This really helps to develop the  flavours.)\u003Cbr \/\u003E\u003Cbr \/\u003EThe next day when you are ready to proceed, peel your  parsnips and cut into chunks, discarding any woody centres.  Place into a  saucepan of lightly salted boiling water.  Cook, until tender, about  ten minutes, then drain really well.  Return the parsnips to the pot,  add the butter, milk, mustard and salt and pepper to taste.  Roughly  mash. (you want some chunks for texture) Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the  oven to 220*C\/425*F\/ gas mark 7.  Place a large flat baking tray in the  oven to heat.  Roll out your pastry and cut into circles large enough to  line your pie dishes, or muffin cups, pleating it to make it fit.   Divide your meat filling amongst the 6 pastry lined dishes.  Top each  with an equal quantity of mashed parsnips.  Place onto the heated baking  sheet in the oven and bake for 40 to 45 minutes until golden brown on  top, the filling is bubbling and the pastry is crisped.\u003Cbr \/\u003E\u003Cbr \/\u003EI like to serve this with a few vegetables and some gravy for pouring.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:   for an added depth of flavour you can sprinkle each pie with just a bit of  stilton cheese before topping with the parsnip mash.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/butterscotchpudding.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, you will find a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/12\/touch-hem-of-his-garment.html\"\u003EButterscotch Pudding!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1493099144773275652\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/steak-and-mushroom-pies-with-spiced.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1493099144773275652"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1493099144773275652"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/steak-and-mushroom-pies-with-spiced.html","title":"Steak and Mushroom Pies, with a Spiced Parsnip Topping"}],"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":"11"}}]}});