// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241"},"updated":{"$t":"2023-08-11T07:00:32.850+01:00"},"category":[{"term":"Baking"},{"term":"Teatime Treats"},{"term":"Chicken"},{"term":"Delicious Mains"},{"term":"vegetables"},{"term":"simple suppers"},{"term":"Cakes"},{"term":"Desserts"},{"term":"Scrummy Snacks"},{"term":"cooking for two"},{"term":"Fruit"},{"term":"Breakfast"},{"term":"quick breads"},{"term":"Cheese"},{"term":"Salads"},{"term":"Elevensies"},{"term":"Meat"},{"term":"pasta"},{"term":"Quick and Easy"},{"term":"holidays"},{"term":"Leftovers"},{"term":"Sauces"},{"term":"Casseroles"},{"term":"Breads"},{"term":"product reviews"},{"term":"Comfort Foods"},{"term":"Traditional"},{"term":"Sandwiches"},{"term":"potatoes"},{"term":"Fabulous Sides"},{"term":"Cheap and Cheerful Mains"},{"term":"family pleasers"},{"term":"Decadent Desserts"},{"term":"simple desserts"},{"term":"Eggs"},{"term":"summer"},{"term":"Chocolate"},{"term":"Soups"},{"term":"muffins"},{"term":"Cookies"},{"term":"fish"},{"term":"Vegetarian"},{"term":"Poultry"},{"term":"Puddings"},{"term":"brunch"},{"term":"healthy options"},{"term":"Cookies and squares"},{"term":"coffee break"},{"term":"side dishes"},{"term":"family favourites"},{"term":"pies and tarts"},{"term":"beef"},{"term":"cookies and bars"},{"term":"simple sauces"},{"term":"meat and potatoes"},{"term":"Celebrations"},{"term":"soups and stews"},{"term":"Pies"},{"term":"cookbook review"},{"term":"Diabetic friendly"},{"term":"Weekends"},{"term":"afternoon tea"},{"term":"seasonal favourites"},{"term":"Dressings"},{"term":"lemon"},{"term":"small batch"},{"term":"Pork"},{"term":"Fruits"},{"term":"Light Suppers"},{"term":"appetizers"},{"term":"for the kids"},{"term":"Product endorsements"},{"term":"autumn"},{"term":"Bacon"},{"term":"Christmas"},{"term":"Recipe Roundup"},{"term":"Cake"},{"term":"Tex Mex"},{"term":"storecupboard suppers"},{"term":"cakes and cookies"},{"term":"cookbookery"},{"term":"cooking for one"},{"term":"apples"},{"term":"turkey"},{"term":"scones"},{"term":"Rice"},{"term":"jams and preserves"},{"term":"yeast breads"},{"term":"Dessert"},{"term":"Winter Warmers"},{"term":"burgers"},{"term":"pastry"},{"term":"Holiday Food"},{"term":"Teatime"},{"term":"breakfast on the go"},{"term":"low fat options"},{"term":"Bread"},{"term":"hot sandwich"},{"term":"nuts"},{"term":"simple sides"},{"term":"tomatoes"},{"term":"dips and spreads"},{"term":"gluten free"},{"term":"Berries"},{"term":"little cakes"},{"term":"simple dishes"},{"term":"Picnics"},{"term":"economical"},{"term":"light lunches"},{"term":"Muffins \u0026 Scones"},{"term":"cakes scrummy snacks"},{"term":"low carb"},{"term":"one dish suppers"},{"term":"pizza"},{"term":"small cakes"},{"term":"British Turkey"},{"term":"Chicken breasts"},{"term":"biscuits"},{"term":"dairy"},{"term":"early autumn"},{"term":"feeding the missionaries"},{"term":"simple side dishes"},{"term":"slow cooking"},{"term":"Curries"},{"term":"nostalgia"},{"term":"Cirio"},{"term":"Sausages"},{"term":"beans and pulses"},{"term":"late summer"},{"term":"Cooking Techniques"},{"term":"Crockpot"},{"term":"Seafresh"},{"term":"Winter Food"},{"term":"simple lunches"},{"term":"cereals"},{"term":"Comfort Food"},{"term":"Easter"},{"term":"Gifts"},{"term":"Old Favourites"},{"term":"Spring"},{"term":"Sunday Lunch"},{"term":"ham"},{"term":"man-food"},{"term":"sides"},{"term":"Air Fryer"},{"term":"Cook-bookery"},{"term":"Dinner parties"},{"term":"Meals of the Week"},{"term":"cinnamon"},{"term":"pancakes"},{"term":"roast dinners"},{"term":"whole grains"},{"term":"Pies and Cakes"},{"term":"The Classics"},{"term":"Tutorials"},{"term":"ginger"},{"term":"lamb"},{"term":"pies and bakes"},{"term":"After School"},{"term":"Big Blue Binder"},{"term":"My Top Fourteen"},{"term":"bananas"},{"term":"foreign delights"},{"term":"giveaways"},{"term":"savoury bakes"},{"term":"Christmas Cookies"},{"term":"Keto"},{"term":"Nigel Slater"},{"term":"Tacos"},{"term":"entertaining"},{"term":"healthy"},{"term":"little indulgences"},{"term":"one dish meals"},{"term":"strawberries"},{"term":"Beverages"},{"term":"Holiday Desserts"},{"term":"Stir fries"},{"term":"candies"},{"term":"comfort foods."},{"term":"dried fruit"},{"term":"mid-week meals"},{"term":"skillet meals"},{"term":"Bread Machine"},{"term":"Irish food"},{"term":"Mary Berry"},{"term":"Pork Chops"},{"term":"Techniques"},{"term":"blueberry"},{"term":"meatballs"},{"term":"oats"},{"term":"pickles and relishes"},{"term":"stuffings"},{"term":"Al Fresco Dining"},{"term":"Blue Moon Treats"},{"term":"Frostings"},{"term":"Mastering the Basics"},{"term":"brownies"},{"term":"oven bakes"},{"term":"savoury breads"},{"term":"Christmas Desserts"},{"term":"Grilling"},{"term":"Guest Post"},{"term":"hotdogs"},{"term":"one pot meals"},{"term":"preserving"},{"term":"pumpkin"},{"term":"store cupboard delights"},{"term":"Betty's Baking Secrets"},{"term":"Book Reviews"},{"term":"British"},{"term":"Diner food"},{"term":"Pot Roasting"},{"term":"Starters"},{"term":"Thanksgiving"},{"term":"cupcakes"},{"term":"family suppers"},{"term":"healthy snacks"},{"term":"low GI"},{"term":"lunch box treats"},{"term":"meats"},{"term":"old fashioned puddings"},{"term":"once in a blue moon treats"},{"term":"sheet pan suppers"},{"term":"small indulgences"},{"term":"vintage recipes"},{"term":"Christmas Baking"},{"term":"cookbooklets"},{"term":"frozen desserts"},{"term":"mains"},{"term":"onions"},{"term":"salmon"},{"term":"traditonal"},{"term":"Cabbage"},{"term":"Soups and Starters"},{"term":"Thrift"},{"term":"Warm Salads"},{"term":"Week Night Savers"},{"term":"healthy alternatives"},{"term":"hearty lunches"},{"term":"husband pleasers"},{"term":"nibbles"},{"term":"peanut butter"},{"term":"school dinners"},{"term":"slow and easy"},{"term":"small bites"},{"term":"thrifty"},{"term":"your five a day"},{"term":"Christmas Dinner"},{"term":"Dr Oetker"},{"term":"Ground Beef"},{"term":"Parties"},{"term":"Roundups"},{"term":"bundt cakes"},{"term":"debbie\u0026andrew's"},{"term":"jam"},{"term":"macaroni"},{"term":"no bake"},{"term":"vegan"},{"term":"waffles"},{"term":"Christmas Lunch"},{"term":"Cooking in Quarantine"},{"term":"French Toast"},{"term":"Froothie"},{"term":"Grains"},{"term":"Honey"},{"term":"Icings"},{"term":"Leerdammer Blogger Challenge"},{"term":"Marmalade"},{"term":"Novelties"},{"term":"Pancake Day"},{"term":"Quick Eats"},{"term":"Scottish food"},{"term":"Tuna"},{"term":"cookies and squares teatime treats"},{"term":"donuts"},{"term":"eddingtons"},{"term":"leftovers. quick and easy suppers"},{"term":"loaves"},{"term":"make ahead"},{"term":"mixes"},{"term":"noodles"},{"term":"rhubarb"},{"term":"seafood"},{"term":"steamed puddings"},{"term":"sugar free"},{"term":"Buffets"},{"term":"Canadian"},{"term":"Candy"},{"term":"Chef Knives Expert"},{"term":"Corn"},{"term":"Fish Society"},{"term":"French Fridays"},{"term":"Gnocchi"},{"term":"Instant Pot"},{"term":"Italian Food"},{"term":"Mackays"},{"term":"Main Courses"},{"term":"Meat Free Mondays"},{"term":"National Marmalade Week"},{"term":"Restaurant reviews"},{"term":"Squash"},{"term":"SundayTimes"},{"term":"Thai"},{"term":"Valentine Treats"},{"term":"Vegetables Vegetarian"},{"term":"cheap and cheeful mains"},{"term":"cheap and cheerful sides"},{"term":"cooking  for two"},{"term":"crumbles"},{"term":"dumplings"},{"term":"elevenses"},{"term":"five a day"},{"term":"grills"},{"term":"healthy eating"},{"term":"hearty suppers"},{"term":"ladies' luncheons"},{"term":"light desserts"},{"term":"oven meals"},{"term":"pub fare"},{"term":"simple dressings"},{"term":"snacks"},{"term":"special treats"},{"term":"sponsered posts"},{"term":"stews"},{"term":"sweet tooth pleasers"},{"term":"BBQ"},{"term":"Chops"},{"term":"Controlling Diabetes"},{"term":"Doughnuts"},{"term":"Egg and dairy free"},{"term":"Father's Day"},{"term":"Frozen treats"},{"term":"GBBO"},{"term":"Halloween"},{"term":"Holiday in Cumbria"},{"term":"Hot Weather Food"},{"term":"Lasagne"},{"term":"Maple"},{"term":"Mexican food"},{"term":"Milk"},{"term":"Mrs Crimbles"},{"term":"Newman's Own"},{"term":"Saving Money"},{"term":"Savoury Puddings"},{"term":"Snack cakes"},{"term":"Sour Dough Bread"},{"term":"Space Grill"},{"term":"St Patrick's Day"},{"term":"Welsh Lamb and Beef"},{"term":"almonds"},{"term":"braises"},{"term":"cherries"},{"term":"coconut"},{"term":"competitions"},{"term":"cookes and squares"},{"term":"giveaway  winner"},{"term":"glazes"},{"term":"gravy"},{"term":"herbs and spices"},{"term":"ice cream"},{"term":"legumes"},{"term":"loafs"},{"term":"low sugar"},{"term":"meatless"},{"term":"mincemeat"},{"term":"occasions and events"},{"term":"oriental"},{"term":"seasonal"},{"term":"spices"},{"term":"tea breads"},{"term":"toasties"},{"term":"tools and techiques"},{"term":"wings"},{"term":"30 Minute Meals"},{"term":"All Time Top Ten Recipes on The English Kitchen"},{"term":"Asparagus"},{"term":"August"},{"term":"Barbeques"},{"term":"Butchers"},{"term":"Chinese Food"},{"term":"Chips"},{"term":"Citrus"},{"term":"Cod"},{"term":"Cookbooks"},{"term":"Easy Meals"},{"term":"Film Reviews"},{"term":"Food for Pets"},{"term":"Hints and Tips"},{"term":"Holiday ready meals"},{"term":"JImmy's Farm"},{"term":"Jubilee Celebrations"},{"term":"Larkrise Cookery"},{"term":"Laughing Cow"},{"term":"Lightened up recipes"},{"term":"MEASUREMENT CONVERSION LIST"},{"term":"Macmillan Cancer Support"},{"term":"Maldon"},{"term":"My Cookbook"},{"term":"Newmans Own"},{"term":"Nova Scotia"},{"term":"Nutella"},{"term":"Oak Cottage Recipe Round Up"},{"term":"Recipes You Should Know By Heart"},{"term":"Round Ups"},{"term":"Scrummy bits"},{"term":"Special Occasions"},{"term":"Sunvil Supper Club"},{"term":"Tassimo"},{"term":"Vanilla"},{"term":"World Cup"},{"term":"baking challenges"},{"term":"brining"},{"term":"broccoli"},{"term":"campfire cookery"},{"term":"challenges"},{"term":"chutney"},{"term":"condiments"},{"term":"eggs. Sandwiches"},{"term":"family"},{"term":"fillings"},{"term":"foil cooking"},{"term":"fresh herbs"},{"term":"granola"},{"term":"hygge"},{"term":"leeks"},{"term":"lemon curd"},{"term":"methods"},{"term":"microwave cooking"},{"term":"mom"},{"term":"party food"},{"term":"raspberries"},{"term":"recipe contests"},{"term":"relishes"},{"term":"restaurant specials"},{"term":"rubs"},{"term":"scrummy snacks. elevenses"},{"term":"shortbread"},{"term":"steak"},{"term":"tinned food"},{"term":"yogurt"},{"term":"#BakingWithBarleycup"},{"term":"#MorrisonsMums\/Dads Love Summer eBook Linky Challenge"},{"term":"#RenshawBakeOff"},{"term":"A Greek Meal"},{"term":"A Savoury Round-up of the Traditional and not so Traditional"},{"term":"A Valentines Day Feast"},{"term":"Actifry"},{"term":"Age UK"},{"term":"All my Pancake Recipes"},{"term":"Amy's Kitchen"},{"term":"Argos"},{"term":"Asian"},{"term":"At Your Request"},{"term":"Bake Sales"},{"term":"Baking videos"},{"term":"Balsajo Black Garlic"},{"term":"Barbecue"},{"term":"Beautiful Book Company"},{"term":"Birthdays"},{"term":"Biscotti"},{"term":"Bonfire Night"},{"term":"British Food"},{"term":"Cadbury"},{"term":"Cake Bakery"},{"term":"Capricorn Somerset Goats Cheese"},{"term":"Caring for Your knives"},{"term":"Chadwicks"},{"term":"Cheese."},{"term":"Children"},{"term":"Cinco de Mayo"},{"term":"Cobblers"},{"term":"Come Dine With Me Blogging Event 2012"},{"term":"Cookbooklets Christmas Offer 2016"},{"term":"Cooking at the Manor"},{"term":"Cookng for Two"},{"term":"Curry Week"},{"term":"Day Of The Girl"},{"term":"Degustabox"},{"term":"Deli Kitchen"},{"term":"Delicious Mains="},{"term":"Denby"},{"term":"Dietbon"},{"term":"Dr. Oetker"},{"term":"English Provender Co"},{"term":"Farmer's Choice"},{"term":"Fast Food"},{"term":"Finalist Announcement"},{"term":"Finger Foods"},{"term":"Fish and Chips"},{"term":"Focaccia"},{"term":"Food and Blogging in General"},{"term":"Food memories"},{"term":"Fun"},{"term":"Game"},{"term":"Gift Hampers"},{"term":"Guy Fawkes"},{"term":"Harrods"},{"term":"Hello Fresh"},{"term":"Home Tour"},{"term":"Honest Herbal Teas"},{"term":"How to Build a Better Salad"},{"term":"How to Cook the steak perfectly"},{"term":"How to brew the perfect cup of tea"},{"term":"Hugh Fearnley-Whittingstall"},{"term":"Hungarian"},{"term":"Indian"},{"term":"Infographics"},{"term":"Insta Pot"},{"term":"Jamie Oliver"},{"term":"Jamie Oliver's Kitchen Kit"},{"term":"Japanese"},{"term":"Jules Clancy"},{"term":"Knorr Flavour Pot Challenge"},{"term":"Le Creuset Challenge"},{"term":"Leerdammer Toastie Challenge"},{"term":"Lets Talk Turkey"},{"term":"MY BOOK"},{"term":"Madhur Jaffrey"},{"term":"Make A Wish"},{"term":"March Grocery Haul"},{"term":"Meat Roasting"},{"term":"Miso"},{"term":"Mocktails"},{"term":"Mornflake Seed to Bowl"},{"term":"Morning Hacks"},{"term":"Morphy's Innovator"},{"term":"Mother's Day"},{"term":"Muffins 101"},{"term":"Munchy Seeds"},{"term":"National Chocolate Week"},{"term":"National Picnic Week"},{"term":"New Prince"},{"term":"Nibbles and Novels"},{"term":"Nigella"},{"term":"North East"},{"term":"Ocado Irish Shop"},{"term":"Olive Oil"},{"term":"Oreo"},{"term":"Organic September"},{"term":"Pampered Chef"},{"term":"Panasonic"},{"term":"Peppadew"},{"term":"Perfect Soft Boiled Eggs"},{"term":"Perfect boiled eggs"},{"term":"Pizza Express"},{"term":"Places to shop"},{"term":"Plan UK"},{"term":"Popovers"},{"term":"Pot Pie"},{"term":"Potatoes 101"},{"term":"Poutine Chips"},{"term":"Prawns"},{"term":"Prestat"},{"term":"Pretty Nostalgic"},{"term":"Proper Kitchen Management"},{"term":"Rachel's Organic"},{"term":"Recipe challenges. 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","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Winter+Warmers?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Winter%20Warmers"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Winter+Warmers\/-\/Winter+Warmers?alt=json-in-script\u0026start-index=31\u0026max-results=30"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"32"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1978952489245903817"},"published":{"$t":"2021-02-23T08:00:00.162+00:00"},"updated":{"$t":"2021-06-13T15:34:53.448+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Winter Vegetable Soup with Cheese Dumplings"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_w522V784pk\/YC58LLyuneI\/AAAAAAADKFM\/f7HVdxbMo_8tEkGVwG2k692XOPE2FqlTACLcBGAsYHQ\/s2048\/DSCN1436.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ham \u0026amp; Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"2048\" data-original-width=\"2035\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-_w522V784pk\/YC58LLyuneI\/AAAAAAADKFM\/f7HVdxbMo_8tEkGVwG2k692XOPE2FqlTACLcBGAsYHQ\/w636-h640\/DSCN1436.JPG\" title=\"Ham \u0026amp; Vegetable Soup with Cheese Dumplings\" width=\"636\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWe sure have been having some bitterly cold weather this past week. I believe it was -10 out there this morning. I have not experienced temperatures such as this in over 20 years!\u0026nbsp; This is the kind of cold that really makes you appreciate Winter soups and stews.\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;\"\u003EFood that warms your belly and soul!\u0026nbsp; There is nothing like a hot bowl of soup to do just that and this Winter Vegetable Soup is one of my favourites!\u0026nbsp; And not the least because of the dumplings!\u0026nbsp;\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\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 AND dumplings?\u0026nbsp; Count me in!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-44vGeru28HE\/YC58LUSKh6I\/AAAAAAADKFU\/l1s9rOLED10mw_00JsvCxWnH68HvnC-8wCLcBGAsYHQ\/s2048\/DSCN1437.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1879\" data-original-width=\"2048\" height=\"588\" src=\"https:\/\/1.bp.blogspot.com\/-44vGeru28HE\/YC58LUSKh6I\/AAAAAAADKFU\/l1s9rOLED10mw_00JsvCxWnH68HvnC-8wCLcBGAsYHQ\/w640-h588\/DSCN1437.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u003Cspan\u003E\u003C\/span\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEspecially when you are talking about CHEESE dumplings!\u0026nbsp; I am crazy about cheese!\u0026nbsp; Its kind of ironic actually.\u0026nbsp; I was not a great cheese lover when I was growing up.\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 only liked processed cheese. If it came wrapped in plastic or in a jar, or a bright yellow cardboard box, I was all for it!!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mHoWULW8LiU\/YC58Lc_AzbI\/AAAAAAADKFQ\/i3716xyA4YwkwrvhbZl8UcHUqETKkrDhgCLcBGAsYHQ\/s2048\/DSCN1438.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Ham \u0026amp; Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1937\" data-original-width=\"2048\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-mHoWULW8LiU\/YC58Lc_AzbI\/AAAAAAADKFQ\/i3716xyA4YwkwrvhbZl8UcHUqETKkrDhgCLcBGAsYHQ\/w640-h606\/DSCN1438.JPG\" title=\"Ham \u0026amp; Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMom used to buy a block of cracker barrel cheese every Christmas. My sister would love it if mom offered her a slice of it. I couldn't even be tempted!\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;\"\u003EOnce I got older and married I would buy the odd bit of cheese that was stronger than processed cheese, but only for cooking. I did like smelly sock though which is the endearing little name we gave to parmesan cheese, but even that came in a green plastic tube.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI was such a cheese chicken! Scared to try anything new.\u0026nbsp; And then\u0026nbsp; . . .\u0026nbsp; I moved to the UK and learned to love, Love, LOVE cheeses. All kinds of cheeses. I have quite an adventurous palate now when it comes to cheese!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-skMBHrx9hQY\/YC58MDE8NEI\/AAAAAAADKFY\/p3KzpcU7PgE0gyyb8-8sLZ9KX161fZMLgCLcBGAsYHQ\/s2048\/DSCN1439.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1777\" data-original-width=\"2048\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-skMBHrx9hQY\/YC58MDE8NEI\/AAAAAAADKFY\/p3KzpcU7PgE0gyyb8-8sLZ9KX161fZMLgCLcBGAsYHQ\/w640-h556\/DSCN1439.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had some ham left from the boiled dinner the other day so I decided to make us a delicious soup with it.\u0026nbsp; This is a beautifully hearty soup that makes great use of the Winter vegetables which are so abundant at this time of year.\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 cut the ham into small cubes and browned it first in a tiny bit of sugar until it was golden brown. It really brought out the smokiness of the ham!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Yt0IU7vLfjM\/YC58MeEGNkI\/AAAAAAADKFc\/PmWqBfLikzYkNPgbe3MV2ejZ62L62-lZQCLcBGAsYHQ\/s2048\/DSCN1440.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1814\" data-original-width=\"2048\" height=\"566\" src=\"https:\/\/1.bp.blogspot.com\/-Yt0IU7vLfjM\/YC58MeEGNkI\/AAAAAAADKFc\/PmWqBfLikzYkNPgbe3MV2ejZ62L62-lZQCLcBGAsYHQ\/w640-h566\/DSCN1440.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere are a few different vegetables in this soup.\u0026nbsp; Leek, potato, cabbage, onions. I didn't have any carrot, or I would have used some of that also.\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 did use some garlic.\u0026nbsp; Garlic wasn't something we had much of when we were growing up, but I love and appreciate it in cooking as an adult.\u0026nbsp; It is a vital ingredient in my kitchen!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WGpVZgoApZw\/YC58MSy_mhI\/AAAAAAADKFg\/4xDTb6U2_-8mVgn5ZuW8lqrye8H_7ZP5ACLcBGAsYHQ\/s2048\/DSCN1441.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1640\" data-original-width=\"2048\" height=\"512\" src=\"https:\/\/1.bp.blogspot.com\/-WGpVZgoApZw\/YC58MSy_mhI\/AAAAAAADKFg\/4xDTb6U2_-8mVgn5ZuW8lqrye8H_7ZP5ACLcBGAsYHQ\/w640-h512\/DSCN1441.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had always dreamed of growing my own, but I guess that is not going to happen now. Not unless I can get my sister to let me plant some here in her garden. She might if I promise to share it with her.\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;\"\u003EWhere I lived in Chester, we were surrounded by leek farms.\u0026nbsp; They would be harvesting them about January on and the air would be filled with the smell of leeks. Leeks are such a versatile vegetable and work really wonderfully in soups and stews!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-e0-btZ_Sx7U\/YC58MhNFdkI\/AAAAAAADKFk\/7-FRoHbNmSs7rFx4JjJmbHvrGvpOvji3gCLcBGAsYHQ\/s2048\/DSCN1442.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1932\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-e0-btZ_Sx7U\/YC58MhNFdkI\/AAAAAAADKFk\/7-FRoHbNmSs7rFx4JjJmbHvrGvpOvji3gCLcBGAsYHQ\/w604-h640\/DSCN1442.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"604\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey can be dirty and sandy however, so do make sure you clean them really well.\u0026nbsp; I usually lop off the darker green tops (save them for stock) and then cut a slit down the length of them.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt is very easy then to rinse them clean under cold running water.\u0026nbsp; Nobody wants anything gritty in their soup unless it is supposed to be there.\u0026nbsp; The leeks get sliced and then sautéed in the same pan you cooked the ham in along with the onions and the garlic.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-G5zKIjlToMI\/YC58MxbQuNI\/AAAAAAADKFo\/iY5myC5M6YMgZImom2BCLhm3qvyNWQL8gCLcBGAsYHQ\/s2048\/DSCN1443.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1864\" data-original-width=\"2048\" height=\"582\" src=\"https:\/\/1.bp.blogspot.com\/-G5zKIjlToMI\/YC58MxbQuNI\/AAAAAAADKFo\/iY5myC5M6YMgZImom2BCLhm3qvyNWQL8gCLcBGAsYHQ\/w640-h582\/DSCN1443.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis needs to be done over a low heat. You do not want them to catch or brown in any way.\u0026nbsp; This is called \"sweating.\"\u0026nbsp; It really does enhance the natural flavours and sweetness of these delicious aliums.\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;\"\u003EYou don't want to rush this step.\u0026nbsp; Slow and steady wins the race and gives you a much better flavour.\u0026nbsp; Don't on any count burn the garlic. Burnt garlic is very bitter.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4OEz799svds\/YC58NHVF6rI\/AAAAAAADKFs\/Kq212XHJDjkAXpsOGVv10IUWHxjJzyL-wCLcBGAsYHQ\/s2048\/DSCN1444.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1426\" data-original-width=\"2048\" height=\"446\" src=\"https:\/\/1.bp.blogspot.com\/-4OEz799svds\/YC58NHVF6rI\/AAAAAAADKFs\/Kq212XHJDjkAXpsOGVv10IUWHxjJzyL-wCLcBGAsYHQ\/w640-h446\/DSCN1444.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce they have softened nicely and developed their flavour potential you will be adding a bit of flour. This will help to thicken the body\/stock of the soup.\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 have used two kinds of stock in this.\u0026nbsp; Some chicken stock and some ham stock. I use stock cubes.\u0026nbsp; Yuo can use all chicken stock if you wish. Its not always easy to find ham stock. You could also use vacuum packs of stock if you can get them.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UJcACT3KSaU\/YC58Nkv7zJI\/AAAAAAADKFw\/nwey-nZLsaUNIMghUKlgBiQkNgNC5epdQCLcBGAsYHQ\/s2048\/DSCN1445.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1996\" data-original-width=\"2048\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-UJcACT3KSaU\/YC58Nkv7zJI\/AAAAAAADKFw\/nwey-nZLsaUNIMghUKlgBiQkNgNC5epdQCLcBGAsYHQ\/w640-h624\/DSCN1445.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI find they are a lot lower in sodium than the stock cubes, so are probably a much wiser choice. The stock gets added in parts.\u0026nbsp; The ham stock goes in first, and then the chicken stock is added a bit later on.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou need to cook the leek, onion and garlic in the stock for about half an hour. The soup will be somewhat thickened.\u0026nbsp; You can then add the potato cubes.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-S3TDjhNdBa8\/YC58N32ee_I\/AAAAAAADKF0\/6iqj9CxuOaAC9Q33vB_dpjkjlDyxTBBUQCLcBGAsYHQ\/s2048\/DSCN1446.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1854\" data-original-width=\"2048\" height=\"580\" src=\"https:\/\/1.bp.blogspot.com\/-S3TDjhNdBa8\/YC58N32ee_I\/AAAAAAADKF0\/6iqj9CxuOaAC9Q33vB_dpjkjlDyxTBBUQCLcBGAsYHQ\/w640-h580\/DSCN1446.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI peeled the potato and chop it into bits no larger than 1\/2 inch square. Use a potato that won't easily fall apart in the stock. Once that has softened somewhat it is time to add the cabbage.\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 use a white cabbage and finely shred it. It won't take so long to cook then.\u0026nbsp; I always shred my cabbage by hand for things like this and for coleslaw.\u0026nbsp; The texture\u0026nbsp; from hand shredding is much nicer than you get if you grate it.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-FLjAMsSX9ak\/YC58OGNKc9I\/AAAAAAADKF4\/HSDlbuyqR3EoIzJ5LGtjb1WxJq6uRcHUACLcBGAsYHQ\/s2048\/DSCN1447.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1948\" data-original-width=\"2048\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-FLjAMsSX9ak\/YC58OGNKc9I\/AAAAAAADKF4\/HSDlbuyqR3EoIzJ5LGtjb1WxJq6uRcHUACLcBGAsYHQ\/w640-h608\/DSCN1447.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EGrated cabbage would dissolve and you don't want that. You want it to retain some of it's texture! When you add the cabbage to the soup you can add the chicken stock and return the ham to the pot.\u0026nbsp; You also need to add some vinegar.\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;\"\u003EDon 't worry about the vinegar. It will not give the soup a sour flavour. Trust me when I tell you it totally works here. While this simmers you can put together your dumplings.\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0iMyKyNNRcc\/YC58OFlLAxI\/AAAAAAADKF8\/6_osqUTtBTEj3gaBoKgnr-mlugom0qT4QCLcBGAsYHQ\/s2048\/DSCN1448.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1797\" data-original-width=\"2048\" height=\"562\" src=\"https:\/\/1.bp.blogspot.com\/-0iMyKyNNRcc\/YC58OFlLAxI\/AAAAAAADKF8\/6_osqUTtBTEj3gaBoKgnr-mlugom0qT4QCLcBGAsYHQ\/w640-h562\/DSCN1448.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese dumplings are nice and buttery and have a beautiful flavour. You will need self raising flour, but don't worry, I tell you in the recipe notes how to make your own! Its easy peasy!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA quantity of butter is rubbed into the flour with your fingertips. You want it to have the consistency of fine bread crumbs.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-fwxUaNHysNg\/YC58OeQZycI\/AAAAAAADKGA\/AwgGBvzAx44ajeJxGH8upq85Op8FIHB2QCLcBGAsYHQ\/s2048\/DSCN1449.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1898\" data-original-width=\"2048\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-fwxUaNHysNg\/YC58OeQZycI\/AAAAAAADKGA\/AwgGBvzAx44ajeJxGH8upq85Op8FIHB2QCLcBGAsYHQ\/w640-h594\/DSCN1449.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou then add some chopped\u0026nbsp; thyme leaves as well as some finely grated cheddar cheese to the flour\/butter crumbs. Mix it all well together.\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 always use a strong cheddar for things like this. It has a bold flavour that won't get lost amidst the other flavours of the soup! You want the dumplings to actually taste like cheese!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tg97gZj1E3A\/YC58O7rb-EI\/AAAAAAADKGE\/eiLEKAOhOCY3YOTF4dXcx6tEwhPDXeM-ACLcBGAsYHQ\/s2048\/DSCN1452.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1877\" data-original-width=\"2048\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-tg97gZj1E3A\/YC58O7rb-EI\/AAAAAAADKGE\/eiLEKAOhOCY3YOTF4dXcx6tEwhPDXeM-ACLcBGAsYHQ\/w640-h586\/DSCN1452.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome water is then added until you have the right consistency for dropping the dumplings. You want them to have some body. They should not be thin or watery in the least.\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;\"\u003EMake sure your soup is bubbling nicely. I use two spoons to shape and drop heaped tablespoons of dumpling mixture into the hot soup.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cEtfPE4UJaE\/YC58PY5spzI\/AAAAAAADKGI\/sZXzomXhWcQywXtB7PQk634o3zNWaUvKgCLcBGAsYHQ\/s2048\/DSCN1453.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"1463\" data-original-width=\"2048\" height=\"458\" src=\"https:\/\/1.bp.blogspot.com\/-cEtfPE4UJaE\/YC58PY5spzI\/AAAAAAADKGI\/sZXzomXhWcQywXtB7PQk634o3zNWaUvKgCLcBGAsYHQ\/w640-h458\/DSCN1453.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u0026nbsp;That's it, cover the saucepan (no peeking!)and about 8 to 10 minutes you will be rewarded with one of the most delicious bowls of soup you have ever eaten!\u0026nbsp; Trust me on this!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis is so, so, SO good. A nice hot bowl of this with a few of those fabulously tasty, light, tender dumplings floating on top and you will be in Winter Food Heaven!\u0026nbsp; This lovely soup is destined to become a family favourite! I promise you!\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-mHoWULW8LiU\/YC58Lc_AzbI\/AAAAAAADKFQ\/i3716xyA4YwkwrvhbZl8UcHUqETKkrDhgCLcBGAsYHQ\/w640-h606\/DSCN1438.JPG\",\"name\":\"Winter Vegetable Soup with Cheese Dumplings\",\"prepTime\":\"PT40M\",\"cookTime\":\"PT1H10M\",\"totalTime\":\"PT1H50M\",\"description\":\"A deliciously hearty soup filled with plenty of winter vegetables.  The cheese dumplings are a tasty bonus!\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1\/4 cup (60ml) vegetable oil (1\/4 cup)\",\"3\/4 pound (350g) smoked ham, cut into cubes \",\"2 tsp soft light brown sugar\",\"2 onions, peeled and thinly sliced\",\"2 leeks, trimmed, washed and thinly sliced\",\"3 cloves garlic, peeled and minced\",\"1 TBS plain flour\",\"6 cups (1 liter) ham stock \",\"2 cups (480ml)chicken stock \",\"black pepper to taste, coarsely ground\",\"3 medium potatoes, peeled and chopped\",\"1\/2 medium cabbage, finely shredded\",\"1 TBS white wine vinegar\",\"2 TBS cold butter, cut into small bits \",\"2 cups (280g) self raising flour (see notes)\",\"2 ounces (60g) finely grated cheddar cheese \",\"2 tsp finely chopped fresh  thyme\",\"1\/2 cup (120ml) water \"],\"recipeInstructions\":[\"Heat 1 TBS of the oil in a large saucepan. Add the ham and sugar.\",\"Sauté over high heat, stirring continuously, for about 5 minutes, or\",\"until just golden. \",\"Remove with a slotted spoon and drain on paper\",\"towels. Add the remaining oil along with the leek, garlic and onion.\",\"Reduce heat to low and cook for about 15 minutes, stirring occasionally to make sure they don't catch, without browning. Stir in the flour and cook for one minute. \",\"Remove from the heat and add the ham stock gradually. \",\"Return to the heat and bring to the boil, stirring, then reduce to a slow simmer and cover. Cook for about half an hour. \",\"Add the potato to the pan and simmer for about 10 minutes. Add the chicken stock, ham, cabbage and vinegar. Season with black pepper. \",\"Cook for a further 10 minutes while you make the dumplings.\",\"Sift the flour into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the cheese and thyme. Stir in the water to bind the mixture together. \",\"Drop by heaped TBS into the hot soup. Cover and cook for 8 to 10 minutes until the dumplings are cooked through, plump and look dry on top.\",\"Spoon into hot bowls and top each serving with several dumplings.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"323\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EWinter Vegetable Soup with Cheese Dumplings\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" draggable=\"false\" src=\"https:\/\/1.bp.blogspot.com\/-mHoWULW8LiU\/YC58Lc_AzbI\/AAAAAAADKFQ\/i3716xyA4YwkwrvhbZl8UcHUqETKkrDhgCLcBGAsYHQ\/w640-h606\/DSCN1438.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E6\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 40 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 1 H \u0026amp; 10 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 50 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA deliciously hearty soup filled with plenty of winter vegetables.  The cheese dumplings are a tasty bonus!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Soup\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/4 cup (60ml) vegetable oil (1\/4 cup)\u003C\/li\u003E\u003Cli\u003E3\/4 pound (350g) smoked ham, cut into cubes\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E2 tsp soft light brown sugar\u003C\/li\u003E\u003Cli\u003E2 onions, peeled and thinly sliced\u003C\/li\u003E\u003Cli\u003E2 leeks, trimmed, washed and thinly sliced\u003C\/li\u003E\u003Cli\u003E3 cloves garlic, peeled and minced\u003C\/li\u003E\u003Cli\u003E1 TBS plain flour\u003C\/li\u003E\u003Cli\u003E6 cups (1 liter) ham stock\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E2 cups (480ml)chicken stock\u0026nbsp;\u003C\/li\u003E\u003Cli\u003Eblack pepper to taste, coarsely ground\u003C\/li\u003E\u003Cli\u003E3 medium potatoes, peeled and chopped\u003C\/li\u003E\u003Cli\u003E1\/2 medium cabbage, finely shredded\u003C\/li\u003E\u003Cli\u003E1 TBS white wine vinegar\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Dumplings:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 TBS cold butter, cut into small bits\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E2 cups (280g) self raising flour (see notes)\u003C\/li\u003E\u003Cli\u003E2 ounces (60g) finely grated cheddar cheese\u0026nbsp;\u003C\/li\u003E\u003Cli\u003E2 tsp finely chopped fresh\u0026nbsp; thyme\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) water\u0026nbsp;\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EHeat 1 TBS of the oil in a large saucepan. Add the ham and sugar.\u003C\/li\u003E\u003Cli\u003ESauté over high heat, stirring continuously, for about 5 minutes, or until just golden.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003ERemove with a slotted spoon and drain on paper towels. Add the remaining oil along with the leek, garlic and onion.\u003C\/li\u003E\u003Cli\u003EReduce heat to low and cook for about 15 minutes, stirring occasionally to make sure they don't catch, without browning. Stir in the flour and cook for one minute.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003ERemove from the heat and add the ham stock gradually.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EReturn to the heat and bring to the boil, stirring, then reduce to a slow simmer and cover. Cook for about half an hour.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EAdd the potato to the pan and simmer for about 10 minutes. Add the chicken stock, ham, cabbage and vinegar. Season with black pepper.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003ECook for a further 10 minutes while you make the dumplings.\u003C\/li\u003E\u003Cli\u003ESift the flour into a bowl. Add the butter and rub it in with your fingertips until the mixture resembles fine bread crumbs. Stir in the cheese and thyme. Stir in the water to bind the mixture together.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EDrop by heaped TBS into the hot soup. Cover and cook for 8 to 10 minutes until the dumplings are cooked through, plump and look dry on top.\u003C\/li\u003E\u003Cli\u003ESpoon into hot bowls and top each serving with several dumplings.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003E\u003Cb style=\"color: #4e4d4c;\"\u003EMake Your Own Self Raising Flour:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"color: #4e4d4c;\"\u003EYou can make your own self raising flour by adding 1 1\/2 tsp of baking powder and 1\/4 tsp of salt to every cup of plain flour.\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: #4193f0;}.ccm-wrapper{\tcolor:#000;max-width: 620px;\tposition: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important;\tletter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{\tposition: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important;\toutline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;\tfont-size: 16px;\tmargin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;\tborder-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{\tpadding: 10px;display: inline-block;\twhite-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center \/ 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}.ccm-instagram-credit{background: #6E3B5C;padding: 20px 15px;margin: 0 -20px;color: #fff;display: -webkit-box;display: flex;-webkit-box-align: center;align-items: center;}.ccm-instagram-credit:last-child{border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;}.ccm-instagram-icon{\tall: unset;width: 65px;height: 65px;\tflex-shrink: 0;margin-right: 15px;border: 5px solid;border-radius: 20px;box-sizing: border-box;background: radial-gradient(transparent 10px, currentColor 10px, currentColor 14px, transparent 14px), radial-gradient(currentColor 3px, transparent 4px);background-position: center, 16px -16px;}.ccm-instagram-credit h5{font-size: 24px !important;line-height: 1 !important;margin: 0 0 12px !important;}.ccm-instagram-credit a{color: inherit !important;}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px;}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='3'] .ccm-image{height:250px;width:250px;overflow:hidden;margin:40px auto;}[data-ccmcardnum='3'] .ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-radius:50%;}[data-ccmcardnum='3'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='3'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='3'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='3'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + \"body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}\"; d.querySelector(\"head\").appendChild(n);ccmPrintWin.print();}if(id === \"ccm-printbutton\"){var po = btn.closest(\".ccm-wrapper\").querySelector(\".ccm-print-options\"); po ? po.classList.toggle(\"ccm-show\"):ccmprNow();}else{ccmprNow();}}window.addEventListener(\"DOMContentLoaded\", function () { if (!document.querySelector(\".ccm-card-e-script\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = \"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript class=\"ccm-card-e-script\" src=\"https:\/\/koboki.github.io\/recipes-generator\/js-code.js?v=1613667871068\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YuuY0B5ye-A\/YC6egYH27SI\/AAAAAAADKK0\/-FQMnQfqoCMs3j4bcvix8DapQjduOQcewCLcBGAsYHQ\/s400\/DSCN1453.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Winter Vegetable Soup with Cheese Dumplings\" border=\"0\" data-original-height=\"286\" data-original-width=\"400\" height=\"458\" src=\"https:\/\/1.bp.blogspot.com\/-YuuY0B5ye-A\/YC6egYH27SI\/AAAAAAADKK0\/-FQMnQfqoCMs3j4bcvix8DapQjduOQcewCLcBGAsYHQ\/w640-h458\/DSCN1453.JPG\" title=\"Winter Vegetable Soup with Cheese Dumplings\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E \n\n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #ef9d87; font-size: 18px; text-decoration-line: underline;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1978952489245903817\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/winter-vegetable-soup-with-cheese.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1978952489245903817"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1978952489245903817"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/02\/winter-vegetable-soup-with-cheese.html","title":"Winter Vegetable Soup with Cheese Dumplings"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-_w522V784pk\/YC58LLyuneI\/AAAAAAADKFM\/f7HVdxbMo_8tEkGVwG2k692XOPE2FqlTACLcBGAsYHQ\/s72-w636-h640-c\/DSCN1436.JPG","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7733645227295008548"},"published":{"$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-3319875677423350347"},"published":{"$t":"2016-12-07T04:00:00.000+00:00"},"updated":{"$t":"2016-12-07T04:00:19.530+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beans and pulses"},{"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":"hearty suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Quick Cassoulet"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-0rFFuosckFw\/WEal91YnWQI\/AAAAAAAAbv8\/_U_qkX_XqN0K9yZ8FZT6667ZEru2tojswCLcB\/s1600\/DSCN0055.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/4.bp.blogspot.com\/-0rFFuosckFw\/WEal91YnWQI\/AAAAAAAAbv8\/_U_qkX_XqN0K9yZ8FZT6667ZEru2tojswCLcB\/s400\/DSCN0055.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI confess I have only ever really had Cassoulet once.\u0026nbsp; It was when we were visiting my son in Canada and it was delicious.\u0026nbsp; He's a good cook, and he's not afraid to try new things.\u0026nbsp; He's always been that way.\u0026nbsp; Normally Cassoulet contains duck and takes hours to prepare.\u0026nbsp; This delicious casserole uses chicken thighs and tinned beans and uses only a fraction of the time of this traditional French stew.\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\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-M8E_OMJIgiI\/WEamXbz4PDI\/AAAAAAAAbwM\/UKTVatzEVIE6VqYvR2gzQgPkOMaFtleQACLcB\/s1600\/DSCN0056.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"396\" src=\"https:\/\/2.bp.blogspot.com\/-M8E_OMJIgiI\/WEamXbz4PDI\/AAAAAAAAbwM\/UKTVatzEVIE6VqYvR2gzQgPkOMaFtleQACLcB\/s400\/DSCN0056.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\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: left;\"\u003E\nI adapted it from a recipe I found on the \u003Ca href=\"http:\/\/www.canadianliving.com\/food\/recipe\/quick-cassoulet-stew-1\" target=\"_blank\"\u003E\u003Cb\u003ECanadian Living site\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; I basically used all of the same ingredients but put them together in a different way which I felt was better.\u0026nbsp; (No offense to Canadian Living!\u0026nbsp; This is just what worked for me!)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\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\/-7_mitXqqI8o\/WEamQS2D_QI\/AAAAAAAAbwE\/b_0guTiYpRottZmX5nOrZD2SQAaj5JLAACLcB\/s1600\/DSCN0057.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"385\" src=\"https:\/\/2.bp.blogspot.com\/-7_mitXqqI8o\/WEamQS2D_QI\/AAAAAAAAbwE\/b_0guTiYpRottZmX5nOrZD2SQAaj5JLAACLcB\/s400\/DSCN0057.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\nIn addition to cubed Chicken thigh meat it contains a lovely variety of vegetables . . .\u0026nbsp; onions, fennel, (I LOVE FENNEL) and carrots . . .\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\/-u6UQPKQv41k\/WEamivkOO8I\/AAAAAAAAbwQ\/_o3xe9_bNE4NSL-hZ4H1UCmNqMs5uLPzACLcB\/s1600\/DSCN0058.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/3.bp.blogspot.com\/-u6UQPKQv41k\/WEamivkOO8I\/AAAAAAAAbwQ\/_o3xe9_bNE4NSL-hZ4H1UCmNqMs5uLPzACLcB\/s400\/DSCN0058.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\nPlenty of garlic and thinly sliced garlic sausage.\u0026nbsp; I picked up mine in the Polish section of the grocery shop.\u0026nbsp; I was taking my chances as I don't speak Polish and the information on the pack was in Polish, but it worked out beautifully. \u0026nbsp; Did you know there are about a bazillion different types of Polish Sausage?\u0026nbsp; Its amazing!\u0026nbsp; (And they all have Kielbasa in the title.\u0026nbsp; I reckon Kielbasa is Polish for sausage.)\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\/-7QUStObRLXM\/WEanEa0Rm2I\/AAAAAAAAbwg\/1xB5RDyKVd0jojrfkJDToQ3ySh1amilAACLcB\/s1600\/DSCN0059.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"366\" src=\"https:\/\/3.bp.blogspot.com\/-7QUStObRLXM\/WEanEa0Rm2I\/AAAAAAAAbwg\/1xB5RDyKVd0jojrfkJDToQ3ySh1amilAACLcB\/s400\/DSCN0059.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 tin of chopped tomatoes goes into the mix along with a drained tin of cannellini beans.\u0026nbsp; I like to use \u003Ca href=\"http:\/\/www.cirio1856.co.uk\/en\/products\/listall\/1\/tomatoes\" target=\"_blank\"\u003E\u003Cb\u003ECirio Chopped Tomatoes \u003C\/b\u003E\u003C\/a\u003Ein Juice.\u0026nbsp; They're fabulous! The finest Italian Plum tomatoes, carved into large\u0026nbsp; pieces designed to preserve the flavour and intensity of Italian tomatoes.\u0026nbsp; Fragrant and tasty and beautifully coloured.\u0026nbsp; I could eat them out of the tin with a spoon and sometimes do.\u0026nbsp; (Don't judge me.)\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-A_QdJP-r_30\/WEandTuI8oI\/AAAAAAAAbws\/C5fusSVfBBECGzRxe3NTMzEUFWZxquQcACLcB\/s1600\/DSCN0061.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"387\" src=\"https:\/\/4.bp.blogspot.com\/-A_QdJP-r_30\/WEandTuI8oI\/AAAAAAAAbws\/C5fusSVfBBECGzRxe3NTMzEUFWZxquQcACLcB\/s400\/DSCN0061.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 love meals which I can throw together like this using store cupboard ingredients that go together lickety split.\u0026nbsp; This is delicious.\u0026nbsp; There is no other word for it.\u0026nbsp; It's hearty and delicious, and so simple to make.\u0026nbsp; The perfect comfort meal for a cold and drizzly day.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-tmNGZ80YtW4\/WEan6DN6qUI\/AAAAAAAAbw0\/6RXHcAr7OfcsQus26BCnZthXhNt8vbOsACLcB\/s1600\/DSCN0064.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"398\" src=\"https:\/\/3.bp.blogspot.com\/-tmNGZ80YtW4\/WEan6DN6qUI\/AAAAAAAAbw0\/6RXHcAr7OfcsQus26BCnZthXhNt8vbOsACLcB\/s400\/DSCN0064.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt's also diabetic friendly and fairly healthy, with lots of vegetables and protein and very low carbs.\u0026nbsp; I think this will be a dish we have often here in my home. \u0026nbsp; Of course if you don't have to worry about carbs you will want to serve some crusty bread with this to mop up all of those fabulous flavours! \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\/-6HHwD5IHfrA\/WEaoNSgVb2I\/AAAAAAAAbxA\/WvUMyIp60i0VNHIDZAQ1mLcEeilInuVwQCLcB\/s1600\/DSCN0065.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"397\" src=\"https:\/\/1.bp.blogspot.com\/-6HHwD5IHfrA\/WEaoNSgVb2I\/AAAAAAAAbxA\/WvUMyIp60i0VNHIDZAQ1mLcEeilInuVwQCLcB\/s400\/DSCN0065.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Quick Cassoulet*\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\/quick-cassoulet\" 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\nA\n hearty and simple dish that will have your family scrambling for \nseconds.\u0026nbsp; Break out the crusty bread to mop up the drippings.\u0026nbsp; You won't\n want to miss a smidgen of this tasty dish!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n1 TBS Olive oil\u003C\/div\u003E\n1\/2 of a bulb of fennel, trimmed, cored and coarsely chopped\u003C\/div\u003E\n2 medium carrots, peeled and coarsely chopped\u003C\/div\u003E\n1 medium onion, peeled and coarsely chopped\u003C\/div\u003E\n4 cloves of garlic, peeled and minced\u003C\/div\u003E\n1 tsp\u0026nbsp; fresh thyme leaves\u003C\/div\u003E\n1 tsp minced fresh rosemary\u003C\/div\u003E\n4 large boneless skinless chicken thighs, cut into bite siz chunks\u003C\/div\u003E\n(about 285g or 10 ounces)\u003C\/div\u003E\npinch salt and coarse black pepper\u003C\/div\u003E\n140g thinly sliced smoked garlic sausage (1 cup)\u003C\/div\u003E\n1 TBS flour\u003C\/div\u003E\n1 400g tin of chopped tomatoes in tomato juice (14 ounce)\u003C\/div\u003E\n25ml water (1 cup)\u003C\/div\u003E\n1 300g tin of white cannellini beans, drained and rinsed (10 1\/2 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp butter\u003C\/div\u003E\n2 slices of fresh white bread, made into crumbs (about 1\/2 cup)\u003C\/div\u003E\na large handful of freshly parsley chopped (about 1\/4 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-K9TwBPyIzO4\/WEaomr3xHSI\/AAAAAAAAbxM\/-3OtMhdCcGAGISlplJdOtGnWwocOV5u_wCLcB\/s1600\/DSCN0068.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/4.bp.blogspot.com\/-K9TwBPyIzO4\/WEaomr3xHSI\/AAAAAAAAbxM\/-3OtMhdCcGAGISlplJdOtGnWwocOV5u_wCLcB\/s400\/DSCN0068.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nHeat\n half of the oil in a large skillet.\u0026nbsp; Add all of the vegetables and \ngarlic. Cook, stirring frequently, over medium heat, until they begin to\n soften.\u0026nbsp; Remove to a bowl.\u0026nbsp; Add the remaining oil to the pan.\u0026nbsp; Season \nthe chicken all over with salt and pepper.\u0026nbsp; Add to the pan, along with \nthe sausage.\u0026nbsp; Cook, stirring occasionally, until the chicken is no \nlonger pink.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Have ready a large shallow casserole dish.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAdd\n the flour to the chicken in the pan.\u0026nbsp; Cook and stir for about a \nminute.\u0026nbsp; Add the tomatoes and water.\u0026nbsp; Bring to the boil, then reduce.\u0026nbsp; \nStir in the thyme, rosemary and beans.\u0026nbsp; Return the cooked vegetable \nmixture to the pan.\u0026nbsp; Pour the whole lot into the casserole dish.\u0026nbsp; Cover \ntightly and bang it into the oven.\u0026nbsp; Bake for 35 to 40 minutes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-y55i6nSFJC0\/WEaosd9PzPI\/AAAAAAAAbys\/BxpovYT_xA0vp0oVYgC_OhA8W15VCTPKACEw\/s1600\/DSCN0070.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-y55i6nSFJC0\/WEaosd9PzPI\/AAAAAAAAbys\/BxpovYT_xA0vp0oVYgC_OhA8W15VCTPKACEw\/s400\/DSCN0070.JPG\" width=\"390\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a clean skillet.\u0026nbsp; Add the bread crumbs.\u0026nbsp; Cook, stirring \nfrequently, over medium heat until the crumbs are golden brown.\u0026nbsp; Stir in\n half of the parsley and set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRemove the casserole \nfrom the oven.\u0026nbsp; Stir in the remaining half of the parsley.\u0026nbsp; Taste and \nadjust seasoning as required.\u0026nbsp; Top with the crisp crumbs and serve \nimmediately.\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\u003C\/div\u003E\n\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\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-vRBKB_cYIfM\/WEanFVXCAWI\/AAAAAAAAbwk\/hVkjjUVaSnYYsma0atZWspPgBpylXMKYACLcB\/s1600\/DSCN0060.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"213\" src=\"https:\/\/2.bp.blogspot.com\/-vRBKB_cYIfM\/WEanFVXCAWI\/AAAAAAAAbwk\/hVkjjUVaSnYYsma0atZWspPgBpylXMKYACLcB\/s400\/DSCN0060.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give this a go and that you enjoy it as much as we did.\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3319875677423350347\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/quick-cassoulet.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3319875677423350347"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3319875677423350347"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/quick-cassoulet.html","title":"Quick Cassoulet"}],"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\/-0rFFuosckFw\/WEal91YnWQI\/AAAAAAAAbv8\/_U_qkX_XqN0K9yZ8FZT6667ZEru2tojswCLcB\/s72-c\/DSCN0055.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-898371612220720301"},"published":{"$t":"2016-12-06T04:00:00.000+00:00"},"updated":{"$t":"2016-12-06T04:00:38.301+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Spiced Hot Chocolate"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-oo3pp6QNiuM\/WELGBjHFWvI\/AAAAAAAAbL8\/KU2iKHK7ZmoXIZ8LKfCHDy8teF_6RaHMgCLcB\/s1600\/DSCN0003.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-oo3pp6QNiuM\/WELGBjHFWvI\/AAAAAAAAbL8\/KU2iKHK7ZmoXIZ8LKfCHDy8teF_6RaHMgCLcB\/s400\/DSCN0003.JPG\" width=\"395\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHooray for the holidays and all of the festivities.\u0026nbsp; Things are getting a bit cooler outside, and our fingers and toes are getting a bit frosty.\u0026nbsp; What better way to warm them up than with a nice mug of hot chocolate to drink!\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\/-okV0HprdonM\/WELGKjiHYPI\/AAAAAAAAbMI\/vGIie5zpvp4uVM3mN0LLiV9ZPoeFKyg4QCLcB\/s1600\/DSCN0004.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-okV0HprdonM\/WELGKjiHYPI\/AAAAAAAAbMI\/vGIie5zpvp4uVM3mN0LLiV9ZPoeFKyg4QCLcB\/s400\/DSCN0004.JPG\" width=\"385\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThere is nothing nicer after an evening out caroling with friends, or after an afternoon of intense Christmas shopping, than warming your toes by the fire and hunkering down under a cosy wool blankie with a hot mug of this to take the chill off your fingers. \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\/-iWvVdnAjGeY\/WELGKJiw-zI\/AAAAAAAAbME\/PG0LFqIwyncBGY7SV0YlNCj8ntcWAMAVQCLcB\/s1600\/DSCN0005.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/4.bp.blogspot.com\/-iWvVdnAjGeY\/WELGKJiw-zI\/AAAAAAAAbME\/PG0LFqIwyncBGY7SV0YlNCj8ntcWAMAVQCLcB\/s400\/DSCN0005.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 actually quite healthy, or would be if you use skim milk instead of whole milk and left off the marshmallows.\u0026nbsp; Using dark chocolate and only mild molasses for sweetener instead of sugar.\u0026nbsp; It's fabulous! \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\/-LRpWE0I4upA\/WELGUWkHisI\/AAAAAAAAbMM\/LfMA_hykvB8hHWZH3c91zEXIqCqGYlcZgCLcB\/s1600\/DSCN0006.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-LRpWE0I4upA\/WELGUWkHisI\/AAAAAAAAbMM\/LfMA_hykvB8hHWZH3c91zEXIqCqGYlcZgCLcB\/s400\/DSCN0006.JPG\" width=\"368\" \/\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: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;It goes together lickety split, in just the time it takes for you to heat the milk.\u0026nbsp; A bit of dark chocolate gets whisked into the hot milk to melt and a bit of cinnamon extract . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\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\/-RbDdcuA4JDE\/WELGtFdWB8I\/AAAAAAAAbMc\/LveqJ1QgnIg-SKrSww3UgMoRTF_I6vX-QCLcB\/s1600\/DSCN0007.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-RbDdcuA4JDE\/WELGtFdWB8I\/AAAAAAAAbMc\/LveqJ1QgnIg-SKrSww3UgMoRTF_I6vX-QCLcB\/s400\/DSCN0007.JPG\" width=\"366\" \/\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 few marshmallows on the top and you are enjoying a lovely hot beverage before you can say Jack Rabbit!\u0026nbsp; Okay . . . that is a bit more than a few marshmallows, but I wanted to use them for effect.\u0026nbsp; No diabetics were hurt in this exercise.\u0026nbsp; I had mine without.\u0026nbsp; Todd had the one with all of the mallows, and dark chocolate is rather good for you don't you know. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-WNI4fGp1mKo\/WELG9_9HzyI\/AAAAAAAAbMk\/lYI36FL2J0g_NaqWqk9wP4T54VMYoxfYgCLcB\/s1600\/DSCN0010.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/3.bp.blogspot.com\/-WNI4fGp1mKo\/WELG9_9HzyI\/AAAAAAAAbMk\/lYI36FL2J0g_NaqWqk9wP4T54VMYoxfYgCLcB\/s400\/DSCN0010.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spiced Hot Chocolate*\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\/spiced-hot-chocolate\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious and easy hot beverage to enjoy during the holidays.\u0026nbsp; Simple, quick and so easy to make!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n675ml whole milk (3 cups)\u003C\/div\u003E\n85g good quality high cocoa content dark chocolate, broken into bits (about3 ounces)\u003C\/div\u003E\n2 TBS mild molasses\u003C\/div\u003E\n1\/2 tsp cinnamon extract\u003C\/div\u003E\nmini marshmallows to serve\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\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:\/\/1.bp.blogspot.com\/-MAVuf8_qStw\/WELHCnxy58I\/AAAAAAAAbMs\/YUc_8j5ffHokZ10B6zWqOB_SdQ50FNlQACLcB\/s1600\/DSCN0011.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-MAVuf8_qStw\/WELHCnxy58I\/AAAAAAAAbMs\/YUc_8j5ffHokZ10B6zWqOB_SdQ50FNlQACLcB\/s400\/DSCN0011.JPG\" width=\"385\" \/\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\nPlace\n the milk into a saucepan and heat over medium heat until the edges of \nthe milk have bubbles all around and it just begins to steam.\u0026nbsp; Drop in \nthe chocolate and cinnamon extract. Whisk to melt the chocolate.\u0026nbsp; Divide\n between 4 mugs, top with marshmallows and serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ENote\u003C\/b\u003E - alternately you can use 1\/4 tsp ground cinnamon. I like the extract because it mixes in better.\u0026nbsp; I adapted this recipe from one found on The Canadian Living site.\u0026nbsp; If you like you can use a cinnamon stick as a stirrer for even more spice!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-HluTVQLOcZY\/WELGiaFuVcI\/AAAAAAAAbMU\/gEdO8tA01_kVh8FYsheiIhmD8A9Mi1KBACLcB\/s1600\/DSCN0008.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"237\" src=\"https:\/\/4.bp.blogspot.com\/-HluTVQLOcZY\/WELGiaFuVcI\/AAAAAAAAbMU\/gEdO8tA01_kVh8FYsheiIhmD8A9Mi1KBACLcB\/s400\/DSCN0008.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;Happy Holidays and Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/898371612220720301\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/spiced-hot-chocolate.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/898371612220720301"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/898371612220720301"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/12\/spiced-hot-chocolate.html","title":"Spiced Hot Chocolate"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-oo3pp6QNiuM\/WELGBjHFWvI\/AAAAAAAAbL8\/KU2iKHK7ZmoXIZ8LKfCHDy8teF_6RaHMgCLcB\/s72-c\/DSCN0003.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8308538386925110219"},"published":{"$t":"2016-03-09T04:00:00.000+00:00"},"updated":{"$t":"2016-03-09T06:11:09.456+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beetroot"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Hungarian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Hungarian Borscht"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN5589_zps6m7rxyxf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5589_zps6m7rxyxf.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was a child my family lived for a time in a small town situated on the shores of Lake Winnipeg about\u0026nbsp; two hours North of Winnipeg city itself.\u0026nbsp; I have really lovely memories of the time that we lived there.\u0026nbsp; The first house that we lived in was a duplex bungalow.\u0026nbsp; Our neighbors on the one side were the Dukemon (not sure about the spelling) family and Mr Dukemon often made this soup.\u0026nbsp; Borscht.\u0026nbsp; On the days that\u0026nbsp; he made this the amazing aroma of it would waft over to our house . . .\u0026nbsp; it smelled amazingly delicious.\u0026nbsp; I never got to actually taste it, but the smell of it was pretty tantalizing to my tiny tastebuds. Yes.\u0026nbsp; I was a foodie even then.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN5590_zpsipfz4z1l.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5590_zpsipfz4z1l.jpg\" height=\"232\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFlash forward to the age of nineteen and I was invited over to a friend's home for supper. They were a family with Ukrainian roots and guess what the first course was?\u0026nbsp; You guessed it Borscht!\u0026nbsp; I finally got to taste what I had been dreaming about for all of those years!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5591_zpsonupt0qy.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5591_zpsonupt0qy.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was love at first bite.\u0026nbsp; Totally gorgeous.\u0026nbsp; The flavours were amazing.\u0026nbsp; They also served these delicious meatballs called Kotlecky which were so very delicious . . .\u0026nbsp; but today we are talking about Borscht.\u0026nbsp; We'll save the Kotlecky for another time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5592_zpsmyor18om.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5592_zpsmyor18om.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBorscht has a beautiful colour\u0026nbsp; . . . ruby red . . . .\u0026nbsp; and\u0026nbsp; it's just plain delicious . . .\u0026nbsp; slightly sweet . . . healthy and fortifyingly hearty.\u0026nbsp; With lots of texture from the different vegetables used.\u0026nbsp; You can grate the carrots and the beetroot of course, but I like to keep them julienned so you can see what you are eating.\u0026nbsp; My favourite way\u0026nbsp; to serve it is with a crusty whole wheat bread . . .\u0026nbsp; and a nice dollop of tangy sour cream . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5594_zpsvzjmonnn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5594_zpsvzjmonnn.jpg\" height=\"400\" width=\"362\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;which makes the most beautiful patterns in the soup as it begins to melt into that rich and earthy ruby red tastiness.\u0026nbsp; If you have never tried Borscht, you quite simply \u003Ci\u003Emust \u003C\/i\u003Eindulge yourself.\u0026nbsp; This is a soup that really should be on your bucket list of things you want to eat\/try\/taste before you die.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN55891_zpsmtjrfa8r.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN55891_zpsmtjrfa8r.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Borscht*\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\/borscht\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nI love Borscht.\u0026nbsp; It is a delicious heart warming and comfort in a bowl.\u0026nbsp; I like to serve it with some crusty wheat bread.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 medium onion, peeled and finely chopped\u003C\/div\u003E\n3 cloves garlic, peeled and finely chopped\u003C\/div\u003E\n1 stick celery, finely chopped\u003C\/div\u003E\n3 mdium beetroot (beets), peeled and julienned\u003C\/div\u003E\n1 large carrot, peeled and juilienned\u003C\/div\u003E\n3 medium potatoes, peeled and cut into cubes\u003C\/div\u003E\n1\/4 medium white cabbage, thinly sliced\u003C\/div\u003E\n1.4 litre vegetable stock (6 1\/2 cups)\u003C\/div\u003E\n1 tin of chopped tomatoes in juice (400g or 14 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS sugar\u003C\/div\u003E\n1 tsp paprika\u003C\/div\u003E\n1 tsp ground coriander\u003C\/div\u003E\n3 TBS lemon juice\u003C\/div\u003E\n1 12 tsp sea salt\u003C\/div\u003E\n2 bay leaves\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp butter\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\nblack pepper to taste\u003C\/div\u003E\na bunch of fresh dill weed\u003C\/div\u003E\n225g sour cream to serve (1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5599_zpsuryrqjhw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5599_zpsuryrqjhw.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter along with the olive oil in a large saucepan.\u0026nbsp; Add the onion\n and celery.\u0026nbsp; Cook, stirring occasionally, over medium heat until they \nbegin to soften.\u0026nbsp; Add the beets, carrots, garlic and 1 tsp salt.\u0026nbsp;\u0026nbsp; Cook,\n stirring occasionally, for about another five minutes.\u0026nbsp;\u0026nbsp; Add the \npaprika, ground coriander, sugar and\u0026nbsp; lemon juice,\u0026nbsp;\u0026nbsp; Stir well through, \nthen add the stock, potatoes, cabbage and tomatoes, along with the bay \nleaves and a good grinding of pepper.\u0026nbsp; Bring to the boil, then reduce to\n a slow simmer and cover.\u0026nbsp; Cook over low heat for a further 30 to 35 \nminutes, until all of the vegetables are tender.\u0026nbsp; Chop the dill and stir\n it in, reserving a few bits to garnish.\u0026nbsp;\u0026nbsp; Take off the heat, cover and \nset aside for about 10 minutes.\u0026nbsp; Taste and adjust seasoning as required \nwith salt and more pepper if need be.\u0026nbsp;\u0026nbsp; Serve ladled into heated bowls \nalong with a dollop of sour cream on top of each serving and a sprinkle \nof dill weed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN5596_zpsm38bfcsr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN5596_zpsm38bfcsr.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the tomatoes I like to use for this are Cirio chopped tomatoes in tomato juice.\u0026nbsp;\u0026nbsp; Why?\u0026nbsp; Coz they are the best and I love them.\u0026nbsp; I know.\u0026nbsp; I always say that, but\u0026nbsp; . . .\u0026nbsp; it's true and when I find ingredients that I really, I just hafta share.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 15996_1_zpsgmcvo9ji.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/15996_1_zpsgmcvo9ji.jpg\" height=\"200\" width=\"200\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nÉlvez!\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8308538386925110219\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/hungarian-borscht.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8308538386925110219"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8308538386925110219"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/03\/hungarian-borscht.html","title":"Hungarian Borscht"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4635778657941959276"},"published":{"$t":"2016-01-25T04:00:00.000+00:00"},"updated":{"$t":"2016-01-25T04:00:13.160+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slow cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"French Onion Cottage Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4879_zpsuiiw0q96.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4879_zpsuiiw0q96.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRed meat isn't something which we eat in this house very often. \u0026nbsp; I know we had that BBQ Beef Pie last week.\u0026nbsp; The week before I had made this French Onion Cottage Pie for a supper one night and it was fabulous.\u0026nbsp; I used my slow cooker and cooked the beef overnight so that it was fork tender, and the gravy was absolutely delicious. \u0026nbsp; I just used the method etc. that I normally use to do a pot roast in the slow cooker.\u0026nbsp; It worked out really well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4880_zpslixugj2a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4880_zpslixugj2a.jpg\" height=\"260\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe meat cooks in a mix of dry onion soup mix and apple juice, along with some dried thyme. \u0026nbsp; You can use water instead of the apple juice if you wish, but the apple juice really gives it a lovely flavour.\u0026nbsp; You can use half apple juice and half water if you are not sure. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4881_zps1tlyejhg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4881_zps1tlyejhg.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think the apple juice helps to tenderize the beef.\u0026nbsp; Not sure, but I know that I like it!\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4882_zpsylpjeuvt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4882_zpsylpjeuvt.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou thicken the gravy once the meat it tender and then pour it into a casserole dish.\u0026nbsp; I top it with carrots, peas and corn, which I cook myself, but you could also use mixed frozen vegetables if you wanted to, or in a pinch . . .\u0026nbsp; drained canned mixed vegetables.\u0026nbsp; I like to cook my own from scratch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4885_zpstsqjtjhl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4885_zpstsqjtjhl.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA Parmesan Cheese flavoured buttery mash tops it off before you pop it into the oven.\u0026nbsp; You bake it until it is golden brown on top with scrummy little bits (that I love) and the filling is bubbling up underneath.\u0026nbsp; The whole thing is scrumptious.\u0026nbsp; SCRUMPTIOUS!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4892_zpsjxyaia9w.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4892_zpsjxyaia9w.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo good in fact that I had to say scrumptious twice\u0026nbsp; . . .\u0026nbsp; oops I said it again!\u0026nbsp; Coz it is. Scrumptious.\u0026nbsp; Would I lie to you? Scrummy yummy.\u0026nbsp; Winter. Rib sticking.\u0026nbsp; Comfort food and simple to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4887_zpsnpeqnpjq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4887_zpsnpeqnpjq.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*French Onion Cottage Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 -6\u003C\/div\u003E\n(Depending on appetites)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/french-onion-cottage-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is delicious.\u0026nbsp; You cook the meat in the slow cooker overnight until it \nis fork tender.\u0026nbsp; Thicken the gravy the next day, pile it into a baking \ndish, top with some cooked veg and mash and, after a quick bake in the \noven, a delicious dinner is served.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 1\/2 pounds beef stew meat, cut into 1 inch cubes\u003C\/div\u003E\n1 envelope (4 serving size) dry french onion soup mix\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n675ml of apple juice (or water, 3 cups)\u003C\/div\u003E\nsalt and pepper to taste\u003C\/div\u003E\n2 TBS flour shaken together with 120ml (1\/2 cup) cold water until smooth\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nfor the vegetables:\u003C\/div\u003E\n3 carrots, peeled and diced\u003C\/div\u003E\n1\/2 large mug each of frozen peas and frozen corn\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the potato topping:\u003C\/div\u003E\n4 large potatoes, peeled and cut into chunks\u003C\/div\u003E\n60 - 90 m of warm milk (1\/4 to 1\/3 cup) \u003C\/div\u003E\n3 TBS finely grated parmesan cheese\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\nsalt and black pepper to taste \u003C\/div\u003E\n\u003Cdiv\u003E\nbutter to dot (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4888_zpspfxcfivo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4888_zpspfxcfivo.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nPlace\n the stew beef in the slow cooker along with the soup mix, thyme and \napple juice or water.\u0026nbsp; Cook on low for 8 hours\/overnight.\u0026nbsp;\u0026nbsp; The next \nday, scoop out the meat and place into a four serving size shallow \ncasserole dish.\u0026nbsp;\u0026nbsp; Whisk the flour\/water mix into the juices in the pot \nand bring to the boil, stirring constantly.\u0026nbsp; Cook until thickened.\u0026nbsp; \nTaste and adjust seasoning as required.\u0026nbsp; Pour over the meat in the \ncasserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook the carrots in llightly salted boiling\n water until almost tender.\u0026nbsp; Add the peas and corn for the last couple \nof minutes.\u0026nbsp; Drain well.\u0026nbsp; Spread the vegetables over the meat in the \ncasserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook the potatoes in lightly salted boiling\n water to cover until fork tender.\u0026nbsp;\u0026nbsp; Drain well and return the potatoes \nto the saucepan.\u0026nbsp; Mash well with enough warm milk and the butter to give\n you the right consistency for spreading over the casserole filling.\u0026nbsp; \nStir in the Parmesan cheese.\u0026nbsp; Taste and adjust seasoning before \nspreading over top of the casserole to cover the meat and the \nvegetables.\u0026nbsp; Rough up the top with the tines of a fork.\u0026nbsp; Dot with a bit \nof butter if desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4890_zpsxwqml1uk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4890_zpsxwqml1uk.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas \nmark 4.\u0026nbsp; Once the oven is hot place the casserole dish on top of a \nbaking tray.\u0026nbsp; Bake in the heated oven until the filling is bubbling and \nthe top of the cottage pie is golden brown.\u0026nbsp; Let stand five minutes \nbefore spooning out to serve.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4893_zpsf8vn9hfb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4893_zpsf8vn9hfb.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; The leftovers warmed up in a skillet the day after were (believe it or not) even more scrumptious!\u0026nbsp; There . . .\u0026nbsp; said it five times.\u0026nbsp; Can there be any doubt at all? "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4635778657941959276\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/french-onion-cottage-pie.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4635778657941959276"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4635778657941959276"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/french-onion-cottage-pie.html","title":"French Onion Cottage Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1267986716773295895"},"published":{"$t":"2016-01-14T04:00:00.000+00:00"},"updated":{"$t":"2016-01-14T04:00:20.142+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Spiced Sweet Potato Soup"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo spiced sweet potato soup_zpswj9tsumi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/spiced%20sweet%20potato%20soup_zpswj9tsumi.jpg\" height=\"359\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's been colder than blazes this week.\u0026nbsp; Winter has finally arrived.\u0026nbsp; Not as cold as it gets in North America of course, but cold is relative.\u0026nbsp; It's a damp cold here and it feels positively frigid coz it gets right through to your bones!\u0026nbsp; It's soup season!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sweetpotatosoup018.jpg\" style=\"height: 334px; width: 361px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCold weather calls for warm measures.\u0026nbsp; Hearty food, warm food . . . food designed to take the chill off of a cold\u0026nbsp; January\u0026nbsp; evening and warm you to the bones.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sweetpotatosoup019.jpg\" style=\"height: 335px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis soup is perfect for this occasion.  Not only does it use\u0026nbsp; great\u0026nbsp; flavours such as sweet potatoes and carrots . . . but it packs a bit of heat\u0026nbsp; from the chipolte chili.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sweetpotatosoup020.jpg\" style=\"height: 277px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA drizzle of a blue cheese cream and a scattering of chopped coriander dusted over the top help to dress it up in a very pretty way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sweetpotatosoup021.jpg\" style=\"height: 297px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a delicious and warming combination of sweet, spicy and savoury flavours!  The chipolte chillies give it a deliciously smoky bite.  You can adjust this by cutting back on them if you don't like you food really spicy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sweetpotatosoup026.jpg\" style=\"height: 319px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd likes his with a crusty roll . . . I'm afraid the Canuck in me just has to have it with salted crackers . . . no matter what you have with it though, you are sure to enjoy this!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sweetpotatosoup029.jpg\" style=\"height: 310px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Spiced Sweet Potato Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-sweet-potato-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious soup with sweet and spicy flavours.  You can adjust the heat by cutting back on the chipolte.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 tsp of crushed chipolte chillies\u003Cbr \/\u003E\n(I use Seasoned Pioneers)\u003Cbr \/\u003E\na knob of butter\u003Cbr \/\u003E\n1 medium onion, peeled and chopped\u003Cbr \/\u003E\n1 medium carrot, peeled and chopped\u003Cbr \/\u003E\n1 stick of celery, trimmed and chopped\u003Cbr \/\u003E\n2 sage leaves, chopped\u003Cbr \/\u003E\n450g (1 pound) of sweet potatoes, peeled and chopped\u003Cbr \/\u003E\n200g (approx. 1\/2 pound) floury potatoes, peeled and chopped\u003Cbr \/\u003E\n1 litre of good quality chicken stock, heated (4 cups approx.)\u003Cbr \/\u003E\nfreshly grated nutmeg\u003Cbr \/\u003E\nSea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cream garnish:\u003Cbr \/\u003E\n75g (3 ounces) mild flavoured blue cheese\u003Cbr \/\u003E\n100ml (1\/3 cup) of double cream\u003Cbr \/\u003E\n2 TBS chopped fresh coriander\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the chillies into a small bowl. Cover with boiling water and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt  the knob of butter in a large saucepan.  Add the onion, carrot, celery  and sage.  Allow to sweat over low heat for about 5 minutes, until  softened. Drain the chillies, and add along with the sweet and regular  potatoes.  Stir to coat with the butter, then cover and allow to sweat  for 5 minutes longer.  Add the hot stock and brin tto the boil.  Cover  and reduce the heat.  Simmer for 25 to 30 minutes, until the vegetables  are fork tender.  Blitz until smooth and velvety with a stick blender,  or very carefully in a regular blender.  Season to taste with salt,  pepper and freshly grated nutmeg.  Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the cream in a  small microwaveable beaker.  Crumble in the blue cheese.  Heat in the  microwave for about a minute, until the cream is hot and you can whisk  in the cheese to a smooth amalgamation.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLadle the soup into  heated soup bowls.  Drizzle the cheese cream over top and scatter with  some freshly chopped coriander.  Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1267986716773295895\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/spiced-sweet-potato-soup.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1267986716773295895"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1267986716773295895"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/spiced-sweet-potato-soup.html","title":"Spiced Sweet Potato Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7825937667269492898"},"published":{"$t":"2016-01-07T04:00:00.001+00:00"},"updated":{"$t":"2021-02-22T12:39:54.621+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Lazy Cabbage Roll Bake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4685_zps8u3am7iy.jpg\" title=\"Lazy Cabbage Rolls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the favourite meals my mother used to make for our family when I was growing up was Cabbage Rolls. \u0026nbsp; My father loved the meat but not the cabbage.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI loved the cabbage but not the meat, so we used to trade.\u0026nbsp; I'd give him my meat and he would give me his cabbage.\u0026nbsp; Everyone was happy.\u0026nbsp;\u0026nbsp; Mom used to cook carrots and potatoes in the pot along with the cabbage rolls.\u0026nbsp; It was a rib sticking meal in one!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"626\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4687_zpsy3oonxjb.jpg\" title=\"Lazy Cabbage Rolls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCabbage and \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/03\/cabbage-rolls.html\" target=\"_blank\"\u003E\u003Cb\u003Ecabbage rolls \u003C\/b\u003E\u003C\/a\u003Eremain a real favourite in my home to this day, although admittedly there are times when I am just craving the flavour of them but hesitate to make them as they are a LOT of work.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4684_zps2yg18pcd.jpg\" title=\"Lazy Cabbage Rolls\" width=\"618\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is a cabbage and sausage casserole I make which is called \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/11\/stuffed-cabbage-trou-style.html\" target=\"_blank\"\u003E\u003Cb\u003EStuffed Cabbage Trou Style\u003C\/b\u003E\u003C\/a\u003E and its just gorgeous.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe other day I got to thinking . . . what if I used the same principle\u0026nbsp; except adapted it to use Cabbage roll flavours . . .\u0026nbsp; and we all know what happens then.\u0026nbsp; I just had to give it a go!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4686_zpsn2zpdcb3.jpg\" title=\"Lazy Cabbage Rolls\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt turned out to be quite delicious!\u0026nbsp; I am so glad that I made it.\u0026nbsp; It was a lot less trouble than regular cabbage rolls, and yet it had the flavour of cabbage rolls, compacted into a round cake that you can cut into wedges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4688_zpsbiivexga.jpg\" title=\"Lazy Cabbage Rolls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will want to use a good quality sausage with this.\u0026nbsp; I like Debbie \u0026amp; Andrew's Sausages myself.\u0026nbsp;\u0026nbsp; They are meaty and organic and gluten free, and their \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/our-food\/perfect-cumberland-sausages\" target=\"_blank\"\u003E\u003Cb\u003ECumberland \u003C\/b\u003E\u003C\/a\u003Eare just filled with flavour.\u0026nbsp; I like to know what is in my sausage and these are quite simply fabulous.\u0026nbsp; In any case I hope you will give this a go!\u0026nbsp; I think you will find it's delicious, simple to make and a real family pleaser.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4689_zpshhwqhreb.jpg\" title=\"Lazy Cabbage Rolls\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Lazy Cabbage Roll Bake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lazy-cabbage-roll-bake\" 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\n\u003Cbr \/\u003E\nI adapted my recipe for Stuffed Cabbage Trou Style to incorporate flavours I grew up with.\u0026nbsp; It was delicious\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;3 to 41\/2 pounds of cabbage, cut into thin strips\u003Cbr \/\u003E\n1 1\/2 pounds of good quality, free range sausages (you will want a well flavoured one.\u003Cbr \/\u003E\nI like Cumberland Sausage, but a spicy Italian would also work well)\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\nbutter\u003C\/div\u003E\n\u003Cdiv\u003E\n1 415g tin of chopped tomatoes in tomato juice, undrained (14 oz tin)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4691_zpswl1mdkp3.jpg\" title=\"Lazy Cabbage Rolls\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nPre-heat\n the oven to 150*C\/300*F.\u0026nbsp; Generously butter a large casserole dish.\u0026nbsp; \nSet aside.\u0026nbsp; Cut a piece of greaseproof paper to fit the top and set this\n aside as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the sliced cabbage into a large pot of \nsalted water and bring to the boil.\u0026nbsp; Cook for five minutes, then drain \nwell.\u0026nbsp; Run cold water over it to stop it from cooking any further and \ndrain well again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove the skins from the sausages and discard.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer\n\n 1\/3 of the cooked cabbage in the casserole dish.\u0026nbsp; Season well with salt\n and pepper.\u0026nbsp; Top with 1\/2 of the sausage meat, pressing it out to fit \nover the cabbage.\u0026nbsp; Top with another 1\/3 of the cabbage.\u0026nbsp; Season again \nand then top with the remaining sausage meat, pressing it out as \nbefore.\u0026nbsp; Top with the last of the cabbage, season again,\u0026nbsp; Pour the \ntomatoes over top. Dot with butter.\u0026nbsp; Cover tightly with a layer of \ngreaseproof and the the\n lid of the casserole dish.\u0026nbsp; Bake in the pre-heated oven for 2 1\/2 to 3 \nhours, until the cabbage is meltingly tender.\u0026nbsp; Serve, sliced into wedges\n with your choice of side dishes.\u0026nbsp; We like steamed rice and mixed \nvegetables with this.\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4693_zpswtkbugav.jpg\" title=\"Lazy Cabbage Rolls\" width=\"630\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I was not sent any sausages to use in this recipe, nor was I paid to promote Debbie \u0026amp; Andrew's sausages.\u0026nbsp; I quite simply like them and I think you would too.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg alt=\"Lazy Cabbage Rolls\" border=\"0\" height=\"626\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4687_zpsy3oonxjb.jpg\" title=\"Lazy Cabbage Rolls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cp\u003E \nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #ef9d87; font-size: 18px; text-decoration-line: underline;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7825937667269492898\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/lazy-cabbage-roll-bake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7825937667269492898"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7825937667269492898"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/lazy-cabbage-roll-bake.html","title":"Lazy Cabbage Roll Bake"}],"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-6467699073248687016"},"published":{"$t":"2015-01-27T04:00:00.000+00:00"},"updated":{"$t":"2017-09-06T16:19:10.589+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"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":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Sage Roasted Bangers with mash and onion gravy"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pBPJptvxGxc\/WbAQjMAPyyI\/AAAAAAABQdk\/XB42rRjY0Z8bWVFdB6-Yox9d8N5l5DJ5wCLcBGAs\/s1600\/unnamed-335.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"635\" data-original-width=\"640\" height=\"634\" src=\"https:\/\/1.bp.blogspot.com\/-pBPJptvxGxc\/WbAQjMAPyyI\/AAAAAAABQdk\/XB42rRjY0Z8bWVFdB6-Yox9d8N5l5DJ5wCLcBGAs\/s640\/unnamed-335.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think Bangers (sausages) and Mash has to be the Toddsters favourite meal of all that I cook for him.\u0026nbsp; He loves a good meaty sausage.\u0026nbsp; He love a nice pile of fluffy mash and\u0026nbsp; . . .\u0026nbsp; he adores a nice onion gravy. \u0026nbsp; This meal ticks all the boxes for him and he is a very happy camper when I make it for him!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-8UQJL6qYhUs\/WbAQpVK96KI\/AAAAAAABQdo\/VYYMJwehFNAyXMJu1kqAYl9dgWNyBdYSQCLcBGAs\/s1600\/unnamed-336.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"603\" data-original-width=\"640\" height=\"602\" src=\"https:\/\/4.bp.blogspot.com\/-8UQJL6qYhUs\/WbAQpVK96KI\/AAAAAAABQdo\/VYYMJwehFNAyXMJu1kqAYl9dgWNyBdYSQCLcBGAs\/s640\/unnamed-336.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt goes without saying that you will want a nice and well flavoured meaty sausage for this.\u0026nbsp; After all, it \u003Ci\u003EIS\u003C\/i\u003E the star of the show!\u0026nbsp; Never ever opt for a cheap and nasty sausage.\u0026nbsp; When you go for cheap and nasty, that is what you get.\u0026nbsp; When it comes to sausages . . .\u0026nbsp; you DO get what you pay for.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-8W9b8hGR3NA\/WbAQwHaiQ7I\/AAAAAAABQds\/zFrXyCtFo-47ewaG3_MF-xFhjGORuCenACLcBGAs\/s1600\/unnamed-337.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"604\" data-original-width=\"640\" height=\"604\" src=\"https:\/\/4.bp.blogspot.com\/-8W9b8hGR3NA\/WbAQwHaiQ7I\/AAAAAAABQds\/zFrXyCtFo-47ewaG3_MF-xFhjGORuCenACLcBGAs\/s640\/unnamed-337.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCheap sausages are overloaded with fillers and fat . . . gristly bits . . .\u0026nbsp; with almost a pasty texture, which almost makes me want to gag.\u0026nbsp; I want to feel like I am eating somehing meaty . . .\u0026nbsp; not wall paper paste and sawdust stuffed into a tube, and not a nice tube at that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-u1wWjEQvssY\/WbAQ3fPLbbI\/AAAAAAABQdw\/2Y7HvuWHFZ0fxTMwnp96pcXq93GPujmLACLcBGAs\/s1600\/unnamed-338.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"624\" data-original-width=\"640\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-u1wWjEQvssY\/WbAQ3fPLbbI\/AAAAAAABQdw\/2Y7HvuWHFZ0fxTMwnp96pcXq93GPujmLACLcBGAs\/s640\/unnamed-338.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen you bite into a quality sausage the difference is immediately apparent . . .\u0026nbsp; when that skin snaps beneath your teeth and they sink into beautifully textured and flavourful meat, you have reached sausage heaven.\u0026nbsp; (Today I picked some sage from my garden and roasted it with the sausages.\u0026nbsp; It was gorgeous.\u0026nbsp; I love sage, it is one herb that winters very well in our garden.\u0026nbsp; Sage and Sausage are a marriage made in heaven.)\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\/-non6DlDCN5k\/WbAQ9eu7JYI\/AAAAAAABQd4\/bCDG9RnOsqk4QjSRdbBVwEfEeQ8WKABKgCLcBGAs\/s1600\/unnamed-339.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"632\" data-original-width=\"640\" height=\"632\" src=\"https:\/\/2.bp.blogspot.com\/-non6DlDCN5k\/WbAQ9eu7JYI\/AAAAAAABQd4\/bCDG9RnOsqk4QjSRdbBVwEfEeQ8WKABKgCLcBGAs\/s640\/unnamed-339.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI am a real fan of Heck Sausages myself (and no I have not been paid to say that.\u0026nbsp; It's simply the truth).\u0026nbsp; But any of the higher end sausages you see in the shops are sure not to disappoint and a good butcher's sausage that you buy at the Butcher shop itself, cannot be beaten.\u0026nbsp; Our local shop does a lovely sausage with caramelized onions in it.\u0026nbsp; Fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EFfyzxOsbng\/WbARHi48wWI\/AAAAAAABQeA\/P13mL1Z1rF40rZbI9k4BsmZ0_2jkPO3gACLcBGAs\/s1600\/unnamed-340.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"633\" data-original-width=\"640\" height=\"632\" src=\"https:\/\/1.bp.blogspot.com\/-EFfyzxOsbng\/WbARHi48wWI\/AAAAAAABQeA\/P13mL1Z1rF40rZbI9k4BsmZ0_2jkPO3gACLcBGAs\/s640\/unnamed-340.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhich brings me to the second part of this fabulous meal. \u0026nbsp; A great onion gravy!\u0026nbsp; You cannot beat a good onion gravy.\u0026nbsp; This one I am showing you today benefits with a long slow cooking of the onions and the addition of some good balsamic vinegar and a bit of brown sugar.\u0026nbsp; It's sooooo good ladled over the potatoes and sausage.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rP-lbK_XEAE\/WbARO-xXCLI\/AAAAAAABQeM\/VcAs-WM_2pYTYC9K9HkWNMN8SLQUWfpqQCLcBGAs\/s1600\/unnamed-341.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"605\" data-original-width=\"640\" height=\"604\" src=\"https:\/\/3.bp.blogspot.com\/-rP-lbK_XEAE\/WbARO-xXCLI\/AAAAAAABQeM\/VcAs-WM_2pYTYC9K9HkWNMN8SLQUWfpqQCLcBGAs\/s640\/unnamed-341.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the final layer of this trinity of good taste is the mash. \u0026nbsp; Use a good floury potato that will break down nicely when you mash it . . .\u0026nbsp; giving you nice and dry fluffy potato . . .\u0026nbsp; ready and willing to soak up that butter and warm milk without becoming soggy.\u0026nbsp; You will end up with light and fluffy . . .\u0026nbsp; the perfect back drop for all that lovely meat and gravy.\u0026nbsp; No wonder this is a favourite of Todds! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-oKHxMn5dA5A\/WbARYf2KNtI\/AAAAAAABQeU\/qciZjEFgEk4gdNMzcgL5oDzueljn48DzACLcBGAs\/s1600\/unnamed-342.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"612\" data-original-width=\"640\" height=\"612\" src=\"https:\/\/2.bp.blogspot.com\/-oKHxMn5dA5A\/WbARYf2KNtI\/AAAAAAABQeU\/qciZjEFgEk4gdNMzcgL5oDzueljn48DzACLcBGAs\/s640\/unnamed-342.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sage Roasted Bangers with Onion Gravy and Mash*\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\/sage-roasted-pork-sausages-with-onion-gravy-and-mash\" 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\nWith\n proper planning and timing you can have a delicious sausage and mash \nsupper on the table in not much more than half an hour.\u0026nbsp; This is the \nreal deal.\u0026nbsp; The onion gravy is to die for.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Sausage:\u003C\/div\u003E\n1 package of meaty and thick herbed pork sausages \u003C\/div\u003E\n(I like the heck sausages.\u0026nbsp; They're delicious)\u003C\/div\u003E\na handful of fresh sage leaves\u003C\/div\u003E\nolive oil to drizzle\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Mash:\u003C\/div\u003E\n2 pounds of mealy mashing potatoes, peeled and quartered\u003C\/div\u003E\n(A russet or a Maris Piper, or Rooster Potato work well)\u003C\/div\u003E\n225ml of warm milk into which you have melted 50g of butter (1 cup of milk, 1\/4 cup butter)\u003Cbr \/\u003E\nfine sea salt and ground white pepper to taste\u003Cbr \/\u003E\nfreshly grated nutmeg\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Gravy:\u003C\/div\u003E\n\u003Cdiv\u003E\na knob of butter\u003C\/div\u003E\n3 large red onions, peeled and thinly sliced into half moons\u003C\/div\u003E\n3 shallots, peeled and thinly sliced into half moons\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n2 TBS good balsamic vinegar\u003C\/div\u003E\n2 TBS brown sugar\u003C\/div\u003E\n450ml of good beef stock (2 cups)\u003Cbr \/\u003E\nfine sea salt and black pepper to taste\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-WSY3magTcXQ\/WbARjGS2BrI\/AAAAAAABQeY\/aJPQIHOTMRoRzDSvhvIcMUmUZqkTLGzxQCLcBGAs\/s1600\/unnamed-343.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"630\" data-original-width=\"640\" height=\"630\" src=\"https:\/\/2.bp.blogspot.com\/-WSY3magTcXQ\/WbARjGS2BrI\/AAAAAAABQeY\/aJPQIHOTMRoRzDSvhvIcMUmUZqkTLGzxQCLcBGAs\/s640\/unnamed-343.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Place the sausages onto a baking \ntray, scattering the sage leaves amongst them.\u0026nbsp; Drizzle with olive oil \nand toss together with a bit of sea salt and black pepper.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut the potatoes into a pot of lightly salted water to cover.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the knob of butter in a large skillet.\u0026nbsp; Once it begins to foam add the \nonions and shallots, cook over medium low heat for about 20 minutes, or \nuntil they are nicely softened without colouring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-O-K2iyZWqD4\/WbARsteExxI\/AAAAAAABQec\/bD_2lub78kMD839f4ClUEUN2A0Qq24yNgCLcBGAs\/s1600\/unnamed-344.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"619\" data-original-width=\"640\" height=\"618\" src=\"https:\/\/1.bp.blogspot.com\/-O-K2iyZWqD4\/WbARsteExxI\/AAAAAAABQec\/bD_2lub78kMD839f4ClUEUN2A0Qq24yNgCLcBGAs\/s640\/unnamed-344.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nBang the \nsausages into the oven and turn the burner on under the pot of potatoes \nand water.\u0026nbsp; Bring to the boil.\u0026nbsp; The sausages should take about 30 \nminutes to cook through.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the flour into the onions, \ncook and stir to meld in the flour.\u0026nbsp; Add the brown sugar, balsamic \nvinegar and the beef stock.\u0026nbsp; Bring to the boil, whisking constantly.\u0026nbsp; \nReduce to a slow simmer and simmer for 30 minutes, stirring every now \nand again and taking care it doesn't catch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTest the \npotatoes after about 15 minutes.\u0026nbsp; If they are fork tender, drain them.\u0026nbsp;\u0026nbsp;\n Return them to the pan and shake them dry over the residual heat of the\n pan.\u0026nbsp;\u0026nbsp; Mash them well, slowly adding enough of the milk and butter \nmixture to give you a consistency you like.\u0026nbsp; You may not need it all \ndepending on the time of year and the typr of potato used.\u0026nbsp;\u0026nbsp; Season to \ntaste with some freshly grated nutmeg, salt and white pepper.\u0026nbsp; Set aside\n and keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-hE2pCOs187A\/WbARv8qlUYI\/AAAAAAABQeg\/ZR9vPSeZtLQ_LkVOYDIYsTjrdU6S3G5xACLcBGAs\/s1600\/unnamed-345.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"619\" data-original-width=\"640\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-hE2pCOs187A\/WbARv8qlUYI\/AAAAAAABQeg\/ZR9vPSeZtLQ_LkVOYDIYsTjrdU6S3G5xACLcBGAs\/s640\/unnamed-345.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nOnce the sausages have cooked through, \nremove them from the oven.\u0026nbsp; Divide the mash between 4 heated serving \nplates.\u0026nbsp; Top each mound of potatoes with a couple of sausages, some of \nthe crispy sage leaves and a nice spoonful of onion gravy.\u0026nbsp; Pass the \nremaining gravy at the table.\u003C\/div\u003E\nI like to serve these with a green vegetable on the side.\u0026nbsp; (Green beans, sprouts, peas, cabbage, etc.)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6467699073248687016\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sage-roasted-bangers-with-mash-and.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6467699073248687016"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6467699073248687016"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/sage-roasted-bangers-with-mash-and.html","title":"Sage Roasted Bangers with mash and onion gravy"}],"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\/-pBPJptvxGxc\/WbAQjMAPyyI\/AAAAAAABQdk\/XB42rRjY0Z8bWVFdB6-Yox9d8N5l5DJ5wCLcBGAs\/s72-c\/unnamed-335.jpg","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6347479106176045840"},"published":{"$t":"2015-01-20T04:00:00.000+00:00"},"updated":{"$t":"2015-01-20T04:00:00.974+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Hearty Tomato and Orzo Soup"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN0080_zps241fe28b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0080_zps241fe28b.jpg\" height=\"374\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen we got up this morning it was -7*C\u0026nbsp; (which is about 19*F) so below freezing. \u0026nbsp; That's pretty cold, especially in our house where we don't have forced air heating, or a wood stove or a basement beneath the house, just cement and ground . . .\u0026nbsp; very old windows and not a lot of insulation.\u0026nbsp; It was pretty cold to say the least! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN0082_zps8bd8804d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0082_zps8bd8804d.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDays like this are soup days. \u0026nbsp; Hot soup and winter are perfect partners. \u0026nbsp; Nobody feels like indulging in a hot bowl of soup in the summer time . . .\u0026nbsp; but on a freezing cold day, there is nothing like it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0083_zps65af5448.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0083_zps65af5448.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis soup is a bit of a cheat because it uses a tin of soup as it's base.\u0026nbsp; Good old fashioned tomato soup.\u0026nbsp; I like Heinz.\u0026nbsp; It's my favourite as far as tinned tomato soups go.\u0026nbsp; This is a little bit more than opening a tin however, as you bulk it up by sauteeing some vegetables and herbs to give it a bit more heartiness . . .\u0026nbsp; and add some chicken stock.\u0026nbsp; You also add a bit of orzo pasta.\u0026nbsp; I used red onions because they added a bit of colour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0084_zps25c28f0d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0084_zps25c28f0d.jpg\" height=\"400\" width=\"392\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the greatest \"go-with\" to have with tomato soup is a grilled cheese . . .\u0026nbsp; I did that, but then cut them into little star shaped \"croutons\" to float on top of the soup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0087_zpse968e5cd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0087_zpse968e5cd.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cannot claim the inspiration for that.\u0026nbsp; I think Ina Garten was the first person I saw using grilled cheeses for croutons on tomato soup.\u0026nbsp; I can only claim the inspiration for cutting them into stars. \u0026nbsp; I think they were kinda cute . . .\u0026nbsp; and they definitely rounded out the meal to make it a rib sticking\u0026nbsp; warming feast for the eyes as well as the belly!\u0026nbsp; The recipe serves two but can easily be multiplied.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0085_zps9fbe784a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0085_zps9fbe784a.jpg\" height=\"388\" 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\u003Ci\u003E\u003Cb\u003E*Hearty Tomato and Orzo Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hearty-tomato-and-orzo-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor\n when you want a little something to warm you up but you don't want to \nwait ages to get it.\u0026nbsp; Delicious, easy and quick to throw together.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 medium carrot, peeled and coarsely chopped\u003C\/div\u003E\n1 stalk of celery, trimmed and coarsely chopped\u003C\/div\u003E\n1 small onion, peeled and coarsely chopped\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1\/8 tsp each dried thyme, basil and oregano\u003C\/div\u003E\n1 (400g) tin of ready to serve tomato soup (19 ounce tin)\u003C\/div\u003E\n225ml of chicken broth\u003C\/div\u003E\n75g of uncooked orzo pasta (1\/3 cup)\u003Cbr \/\u003E\nsalt and pepper to taste\u003C\/div\u003E\nCroutons to garnish if desired\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN0096_zps693355d6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0096_zps693355d6.jpg\" height=\"353\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nHeat\n the oil in a medium saucepan.\u0026nbsp; Add the vegetables and herbs.\u0026nbsp; Cook, \nstirring occasionally, without browning, over medium heat until the \nvegetables are crispy tender.\u0026nbsp;\u0026nbsp; Add the soup and the chicken broth.\u0026nbsp;\u0026nbsp; \nBring to the boil.\u0026nbsp;\u0026nbsp; Stir in the orzo and reduce to a simmer.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN0099_zps19fafbe8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0099_zps19fafbe8.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimmer, \nuncovered ror 10 to 12 minutes, or until the pasta and vegetables are \ncompletely tender.\u0026nbsp;\u0026nbsp; Taste and adjust seasoning as desired.\u0026nbsp;\u0026nbsp; Ladle out \ninto heated bowls and serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6347479106176045840\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/hearty-tomato-and-orzo-soup.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6347479106176045840"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6347479106176045840"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/hearty-tomato-and-orzo-soup.html","title":"Hearty Tomato and Orzo Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5383948522245554512"},"published":{"$t":"2015-01-15T04:00:00.000+00:00"},"updated":{"$t":"2015-01-15T04:00:00.729+00:00"},"category":[{"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 Warmers"}],"title":{"type":"text","$t":"Spiced Butternut Soup"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2625_zps676eb474.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2625_zps676eb474.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrrr.... I think today must have been the coldest day so far this winter.\u0026nbsp; I just can't seem to get warm.\u0026nbsp; This calls for a nice hot pot of soup!\u0026nbsp; A delicious soup that will warm the bones.\u0026nbsp; A warm bowl of\u0026nbsp; soup on a hot winter's day is like a hug from heaven, don't you think?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_2623_zps6dc23467.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2623_zps6dc23467.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love thick vegetable soups.\u0026nbsp; They tick all the boxes for me.\u0026nbsp; They're smooth and silky.\u0026nbsp;\u0026nbsp; Rich without being high in fat and calories and they're delicious . . .\u0026nbsp; I think they are at any rate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2626_zps5b1f54e0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2626_zps5b1f54e0.jpg\" height=\"340\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI especially love this fabulous soup made with butternut squash.\u0026nbsp; I think butternut squash is my favourite of all the winter squashes.\u0026nbsp; It has a natural sweetness and beautiful texture. \u0026nbsp; I love it roasted and mashed\u0026nbsp; . . . and I adore it in soups. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2627_zps6470d612.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2627_zps6470d612.jpg\" height=\"357\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis soup has butternut squash\u0026nbsp; (of course) and onion\u0026nbsp; . . .\u0026nbsp; and a bit of a kick from crushed lazy chillies and some cayenne.\u0026nbsp; You can adjust the amount to your own tastes.\u0026nbsp; I tend to use a lesser amount rather than a larger amount.\u0026nbsp; I don't like my food to be too spicy.\u0026nbsp; There is also garlic and a bit of sherry.\u0026nbsp;\u0026nbsp; A few tablespoons of cream add some richness without adding too much fat or calories.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2629_zps976e6648.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2629_zps976e6648.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to add a little bit of a crunch with some tasty toasty cheese croutes on top\u0026nbsp; . . .\u0026nbsp; with a few pumpkin seeds for additional texture and colour.\u0026nbsp; All in all . . . this is a fabulous soup that I hope you will want to try and enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2633_zpsfe6fc6f4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2633_zpsfe6fc6f4.jpg\" height=\"386\" 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\u003Ci\u003E\u003Cb\u003E*Siced Butternut Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nwith \u003Cbr \/\u003E\nCheese and Pumpkin Seed Croutes\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-pumpkin-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSo simple and yet it tastes as if you worked really hard on it.\u0026nbsp; The hardest part is peeling and chopping the butternut squash!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n50g butter (2 TBS)\u003C\/div\u003E\n1kg of butternut squash, peeled, deseeded and chopped (2.2 pounds)\u003C\/div\u003E\n1 medium onion, peeled and finely chopped\u003C\/div\u003E\n1 clove of garlic, peeled and finely chopped\u003C\/div\u003E\n2 TBS sherry\u003C\/div\u003E\n900ml of chicken or vegetable stock (3 3\/4 cups)\u003C\/div\u003E\n1\/4 tsp cayenne pepper\u003Cbr \/\u003E\nsalt to taste\u003C\/div\u003E\n2 bay leaves\u003C\/div\u003E\n1\/2 tsp lazy chilies\u003C\/div\u003E\n2 TBS double cream\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the croutes:\u003C\/div\u003E\n\u003Cdiv\u003E\n1 medium sized French baguette, sliced\u003C\/div\u003E\n\u003Cdiv\u003E\n115g softened butter (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 small clove of garlic, minced\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS parsley flakes\u003C\/div\u003E\n\u003Cdiv\u003E\n4 TBS grated strong cheddar cheese\u003C\/div\u003E\n\u003Cdiv\u003E\n4 TBS coarsely grated Parmesan Cheese\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of toasted pumpkin seeds\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2631_zpsc4e08e2f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2631_zpsc4e08e2f.jpg\" height=\"374\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\nHeat\n the butter in a large heavy based saucepan.\u0026nbsp; Add the onion and cook, \nstirring often, for about 5 minutes to soften without browning.\u0026nbsp; Add the\n garlic and squash and cook for a few minutes longer until quite \nfragrant, again without browning.\u0026nbsp;\u0026nbsp; Add the stock, sherry, cayenne \npepper, salt, chilies,\u0026nbsp; and bay leaves.\u0026nbsp; Bring to the boil, then reduce \nto a simmer and allow to simmer for 15 to 20 minutes until the squash is\n very tender.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove the bay leaves and discard.\u0026nbsp; Blend the \nsoup, either using an immersion blender or a regular blender until \nsmooth.\u0026nbsp; Taste and adjust seasoning as desired.\u0026nbsp; Stir in the cream.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake\n the croutes while the soup is cooking.\u0026nbsp; Cut the bread into 1 inch thick\n slices.\u0026nbsp; Toast them on both sides under the grill.\u0026nbsp; Cream together the \ncheeses, butter and parsley flakes.\u0026nbsp;\u0026nbsp; Spread an equal amount of this \nonto each slice of bread.\u0026nbsp; Sprinkle with a few toasted pumpkin seeds and\n then pop back under the grill until golden and bubbling.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDivide amongst 4 heated bowls and top each with a few croutes.\u0026nbsp; Pass the remainder at the table."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5383948522245554512\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/spiced-butternut-soup.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5383948522245554512"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5383948522245554512"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/spiced-butternut-soup.html","title":"Spiced Butternut Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-857994329582558152"},"published":{"$t":"2015-01-14T04:00:00.000+00:00"},"updated":{"$t":"2015-01-14T04:00:00.967+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Stifado . . .  a delicious Greek Lamb Stew"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2637_zps76003bb6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2637_zps76003bb6.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a delicious dish I made a while back and am only getting around to showing you now.\u0026nbsp; It's a delicious Greek Stew made with lamb shoulder, tomatoes, wine and a variety of spices. It may not look like much, but it's really fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_2636_zpsfb7fae58.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2636_zpsfb7fae58.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's the perfect dish for this time of year when the temperatures are freezing and you are wanting something to eat that is not only filling, but also warm and comforting.\u0026nbsp; I love comfort food and this is what I would call Greek Comfort Food. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2638_zps27a055cb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2638_zps27a055cb.jpg\" height=\"341\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLamb shoulder can tend to be a bit fatty, so do try to trim it as best as you can.\u0026nbsp; I love the succulence of it however . . .\u0026nbsp; fat does add flavour to any meat . . . and lends itself well\u0026nbsp; to slow cooking meals such as this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2639_zpsf63f2118.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2639_zpsf63f2118.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have never been to Greece, but it is a country I have always wanted to visit.\u0026nbsp; Ever since I was a young girl and saw Haley Mills in the film, \"The Moonspinners.\"\u0026nbsp; It created a yearning in me to go to Greece, which I have yet to fulfil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2640_zps8e94dcf7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2640_zps8e94dcf7.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI believe I will make it one day. \u0026nbsp; After all I never ever dreamed I would one day be living in England, and look at me now.\u0026nbsp; In the meantime I will just have to content myself with cooking the odd Greek dish or two and dreaming . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2645_zps20bdf22e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2645_zps20bdf22e.jpg\" height=\"400\" width=\"389\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is delicious and warming\u0026nbsp; . . . succulent lamb flavoured with a mix of oregano, parsley and warm cinnamon . . .\u0026nbsp; oven braised in a mix of stock, tomatoes, onions and red wine.\u0026nbsp; I served it with mashed potatoes to please my potato loving man, but rice would be equally as good.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2646_zps51227d75.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2646_zps51227d75.jpg\" height=\"385\" 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\u003Ci\u003E\u003Cb\u003E*Stifado*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stifado\" 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\nA delicious slow cooking Greek stew of lamb.\u0026nbsp; Lightly spiced with cinnamon and oregano.\u0026nbsp; Winter food.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1.2 KG of boneless lamb shoulder (2 2\/3 pounds), cut into 1 inch cubes\u003C\/div\u003E\n2 TBS caster sugar (can use granulated if that is all you have)\u003C\/div\u003E\n50ml of red wine vinegar (3 1\/2 TBS)\u003C\/div\u003E\n6 small onions, peeled and halved\u003C\/div\u003E\n2 cloves of garlic, peeled and chopped\u003C\/div\u003E\n200ml of red wine (7 fluid ounces)\u003C\/div\u003E\n500ml of chicken stock (2 cups)\u003C\/div\u003E\n400g tin of chopped tomatoes in tomato juice (2 cups)\u003C\/div\u003E\n1 bay leaf, broken in half\u003C\/div\u003E\n1 TBS dried oregano\u003C\/div\u003E\n1 TBS dried parsley\u003C\/div\u003E\n1 cinnamon stick\u003C\/div\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 150*C\/300*F\/gas mark 2.\u0026nbsp; Heat the olive oil in a large \nflame proof casserole dish.\u0026nbsp; Season the lamb with some salt and pepper \nand dust with the sugar, mixing to combine well.\u0026nbsp; Brown the meat all \nover a bit at a time, removing the meat as it browns.\u0026nbsp; Repeat until it \nis all browned.\u0026nbsp;\u0026nbsp;\u0026nbsp; Add the vinegar and the onions to the pan to the pan \nand cook, stirring for two minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp; Return all of the meat and the \nremainder of the ingredients to the pan.\u0026nbsp; Bring to the boil, then take \noff the heat and cover tightly.\u0026nbsp;\u0026nbsp; Place into the heated oven and roast \nfor 3 hours until tender and falling apart.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe with some hot mashed garlic potatoes and a sprinkling of fresh oregano, parsley and feta cheese if desired!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/857994329582558152\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/stifado-delicious-greek-lamb-stew.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/857994329582558152"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/857994329582558152"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/stifado-delicious-greek-lamb-stew.html","title":"Stifado . . .  a delicious Greek Lamb Stew"}],"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-3522482556887734071"},"published":{"$t":"2015-01-09T04:00:00.000+00:00"},"updated":{"$t":"2015-01-09T04:00:02.021+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"husband pleasers"},{"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 Warmers"}],"title":{"type":"text","$t":"Potato and Leek Soup"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8829_zps78f20cd5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8829_zps78f20cd5.jpg\" height=\"400\" width=\"383\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd fancied a nice hot bowl of soup today for his dinner. \u0026nbsp; I never use tinned soups if I can help it.\u0026nbsp; Homemade soup is so much tastier and not that hard to make.\u0026nbsp; I had leeks in the vegetable drawer and so I made him a pot of Potato and Leek Soup.\u0026nbsp; I was actually surprised that I had not posted my recipe on here yet, so here you go . . .\u0026nbsp; today you get my recipe for Potato and Leek Soup!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_8830_zps07349bd2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8830_zps07349bd2.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat can I say about it? \u0026nbsp; It's velvety and it's rich . . .\u0026nbsp; it's smooth and it's delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8831_zps2509e563.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8831_zps2509e563.jpg\" height=\"372\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe flavour of the leek is not too overpowering.\u0026nbsp; I have had potato and leek soup in the past where I am burping up the flavour of leeks for hours afterwards . . .\u0026nbsp; this is just a nice balance of flavours.\u0026nbsp; You know it is potato and leek, but the leek doesn't jump out and bite you!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8832_zpsfea9f0aa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8832_zpsfea9f0aa.jpg\" height=\"364\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt has a beautiful colour.\u0026nbsp;\u0026nbsp; Sometimes potato and leek soup can look kind of grey . . .\u0026nbsp; this is a gorgeous pale green . . . and there is the added richess which comes from the addition of\u0026nbsp; cream and a slight tang from the addition of buttermilk.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/lh4.googleusercontent.com\/proxy\/B-KG_s1miw4PXCGugsxUx9XQkP8NG_xfz0HnSi_s8XuZYBqsa_G_fd4MaPF4-Y8OXpbl6dpCjigcQTrTxknAy6FuL8-_g1kWSW83_KZf1WF-_Hk019bmbvV2eumFa5hV3Lq9W7lmmTxhuPgZ-it5ccwtKv1xyQqDrTGou8rzaW8rsBWbjE3xUuSMcXP3\" imageanchor=\"1\"\u003E\u003Cimg alt=\" photo SAM_8833_zps0a3ca98d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8833_zps0a3ca98d.jpg\" height=\"364\" width=\"400\" \/\u003E \u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Today I topped it with some buttery croutons I made from buttered sour dough bread that I baked in the oven until they were crunchy and a few chopped spring onions.\u0026nbsp; It looked really nice.\u0026nbsp; In any case if you are looking for a really good Potato and Leek Soup recipe . . .\u0026nbsp; I reckon you just hit the jackpot, because this\u0026nbsp; . . .\u0026nbsp; is it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8834_zpsff77ee9f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8834_zpsff77ee9f.jpg\" height=\"369\" 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\u003Ci\u003E\u003Cb\u003E*Potato and Leek Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/potato-and-leek-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious creamy soup with lovely flavours and a velvety texture.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 large leeks, trimmed, washed and sliced (the white and pale green parts only)\u003C\/div\u003E\n1 litre of chicken stock (4 1\/2 cups)\u003C\/div\u003E\n4 medium sized floury type potatoes (maris pipers or russets)\u003C\/div\u003E\n1 bay leaf\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n225ml of buttermilk (1 cup)\u003C\/div\u003E\n120ml of heavy cream (1\/2 cup)\u003C\/div\u003E\nfreshly ground nutmeg\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8840_zpsf70d0e91.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8840_zpsf70d0e91.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nMelt\n the butter over medium heat in a large saucepan.\u0026nbsp;\u0026nbsp; Add the leeks and \nreduce the heat to low.\u0026nbsp;\u0026nbsp; Cook, stirring often, over low heat, until the\n leeks are softened without browning.\u0026nbsp; Do NOT let them brown.\u0026nbsp; This will\n take about 10 minutes or so.\u0026nbsp; Peel the potatoes and cut them into \nquarters.\u0026nbsp; Add the stock, potatoes, bay leaf and some seasoning to the \nleeks.\u0026nbsp;\u0026nbsp; Bring to the boil, then reduce to a simmer and cover.\u0026nbsp; Cook \ngently for about 15 minutes, or until the potatoes are falling apart.\u0026nbsp; \nRemove and discard the bay leaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8841_zpsf60081b2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8841_zpsf60081b2.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCarefully blend the soup \nwith either a stick blender or in a regular blender until perfectly \nsmooth.\u0026nbsp;\u0026nbsp;\u0026nbsp; Whisk in the buttermilk and the cream, along with about 1\/4 \nto 1\/2 tsp of freshly grated nutmeg.\u0026nbsp; Taste and adjust seasoning as \nrequired.\u0026nbsp;\u0026nbsp; Gently heat through.\u0026nbsp; Serve hot in heated bowls.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\n\n\n\n\n\n\n\n\n\n\n\n\u003C!-- Blogger automated replacement: \"https:\/\/lh4.googleusercontent.com\/proxy\/B-KG_s1miw4PXCGugsxUx9XQkP8NG_xfz0HnSi_s8XuZYBqsa_G_fd4MaPF4-Y8OXpbl6dpCjigcQTrTxknAy6FuL8-_g1kWSW83_KZf1WF-_Hk019bmbvV2eumFa5hV3Lq9W7lmmTxhuPgZ-it5ccwtKv1xyQqDrTGou8rzaW8rsBWbjE3xUuSMcXP3\" with \"https:\/\/lh4.googleusercontent.com\/proxy\/B-KG_s1miw4PXCGugsxUx9XQkP8NG_xfz0HnSi_s8XuZYBqsa_G_fd4MaPF4-Y8OXpbl6dpCjigcQTrTxknAy6FuL8-_g1kWSW83_KZf1WF-_Hk019bmbvV2eumFa5hV3Lq9W7lmmTxhuPgZ-it5ccwtKv1xyQqDrTGou8rzaW8rsBWbjE3xUuSMcXP3\" --\u003E\u003C!-- Blogger automated replacement: \"https:\/\/images-blogger-opensocial.googleusercontent.com\/gadgets\/proxy?url=http%3A%2F%2Fimg.photobucket.com%2Falbums%2Fv51%2FMarieAlice%2FA%2520A%2520NEW%2520English%2520Kitchen%2520Food%2520Photos%2FSAM_8833_zps0a3ca98d.jpg\u0026amp;container=blogger\u0026amp;gadget=a\u0026amp;rewriteMime=image%2F*\" with \"https:\/\/lh4.googleusercontent.com\/proxy\/B-KG_s1miw4PXCGugsxUx9XQkP8NG_xfz0HnSi_s8XuZYBqsa_G_fd4MaPF4-Y8OXpbl6dpCjigcQTrTxknAy6FuL8-_g1kWSW83_KZf1WF-_Hk019bmbvV2eumFa5hV3Lq9W7lmmTxhuPgZ-it5ccwtKv1xyQqDrTGou8rzaW8rsBWbjE3xUuSMcXP3\" --\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3522482556887734071\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/potato-and-leek-soup.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3522482556887734071"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3522482556887734071"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/potato-and-leek-soup.html","title":"Potato and Leek Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6589226204330720702"},"published":{"$t":"2014-01-14T04:00:00.000+00:00"},"updated":{"$t":"2014-01-14T16:05:42.110+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"husband pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Sausage and Mushroom Casserole"},"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\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2659_zpsb22bea13.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2659_zpsb22bea13.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow and then in the wintertime when all is grey and filled with drizzle, in between storm and gale,\u0026nbsp; God sends a golden day, a day filled with skies of blue and warm sunlight, almost too lovely to be real.\u0026nbsp;\u0026nbsp; You want to hang onto the sunshine in hope, but . . . before too long the rain and drizzle return . . . sigh . . . such is winter on these verdant green isles . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2656_zpsb89d5f03.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2656_zpsb89d5f03.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThere is nothing for it but to hunker down and keep warm by the fire.\u0026nbsp; Hearty casseroles, soups and stews are the order of the day.\u0026nbsp;\u0026nbsp; Sustaining comfort foods . . . just like this sausage and mushroom casserole I am showing you today.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2658_zpsf042e7e5.jpg\" border=\"0\" height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2658_zpsf042e7e5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIt's a simple casserole, using simple things.\u0026nbsp; Most of my recipes are . . . I am a simple woman with simple tastes and I live with a man of the same ilk.\u0026nbsp; He would be happy with meat and potatoes every day of the week, every day of the year.\u0026nbsp;\u0026nbsp; He is very easy to please . . . which is not an entirely bad thing I don't think.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2660_zpsa9b8c9cb.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2660_zpsa9b8c9cb.jpg\" width=\"395\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou want to use a well flavoured meaty sausage for this delicious casserole.\u0026nbsp; I had \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/12\/sausage-deliciousness.html\"\u003E\u003Cb\u003Esome lovely ones in the freezer\u003C\/b\u003E\u003C\/a\u003E which I had been sent a few months back from the Heck Sausage people, if you recall.\u0026nbsp; Lovely sausages.\u0026nbsp;\u0026nbsp; These were the 97% pork ones.\u0026nbsp; Nice.\u0026nbsp; Nice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2652_zps7ba6b414.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2652_zps7ba6b414.jpg\" width=\"391\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBrowned in a flame proof casserole along with some bacon, onions and button mushrooms and then baked in a low oven until everything is meltingly tender and the gravy nice and thick . . . a delicious gravy flavoured with cloudy apple juice, thyme and garlic . . .\u0026nbsp; this went down a real treat on this cold and dismal day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2656_zpsb89d5f03.jpg\" border=\"0\" height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2656_zpsb89d5f03.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWe had\u0026nbsp; celeriac and potato mash with it along with some carrots.\u0026nbsp; It was a lovely meal.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2653_zps7c1ab4a5.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2653_zps7c1ab4a5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sausage and Mushroom Casserole*\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\/sausage-and-mushroom-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\nA\n simple and deliciously heart warming and comforting casserole for a \ncold winter's day.\u0026nbsp; Serve with celeriac and potato mash, and some \nbuttered peas and carrots for a taste treat.\u003C\/div\u003E\n8 thick and meaty good quality pork sausages (about 1 pound)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 tsp sunflower oil\u003C\/div\u003E\n100g of thick bacon lardons (about 1\/2 cup)\u003C\/div\u003E\n1 large onion, peeled and sliced into thin wedges\u003C\/div\u003E\n1 tsp fresh thyme leaves\u003C\/div\u003E\n2 tsp plain flour\u003C\/div\u003E\n350ml of cloudy apple juice (can use white wine if desired) (1 1\/2 cups)\u003C\/div\u003E\n1 bay leaf, broken\u003C\/div\u003E\n1 clove of garlic, peeled and crushed\u003C\/div\u003E\n250g of button mushrooms, halved (about 2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2671_zpsee004bc5.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2671_zpsee004bc5.jpg\" width=\"381\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPrerheat\n the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp;\u0026nbsp; Using a heavy based flameproof \ncasserole, brown the sausage in the oil for about 5 minutes.\u0026nbsp;\u0026nbsp; Remove to\n a plate.\u0026nbsp; Add the bacon lardons to the pan along with the onion.\u0026nbsp;\u0026nbsp; \nBrown for 5 minutes.\u0026nbsp; Add the thyme, mushrooms and garlic and cook for \nseveral minutes longer, until very fragrant.\u0026nbsp; Sprinkle with the flour \nand then slowly whisk in the apple juice.\u0026nbsp; Bring to the boil, then \nreduce and simmer for about 5 minutes.\u0026nbsp; Taste and adjust seasoning as \nneeded with salt and pepper.\u0026nbsp;\u0026nbsp; Return the sausages to the dish, along \nwith any juices.\u0026nbsp;\u0026nbsp; Cover tightly.\u0026nbsp;\u0026nbsp; Bake in the oven for 45 minutes.\u0026nbsp;\u0026nbsp; \nServe hot and spooned out onto heated plates along with the buttery mash\n and veg on the side.\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6589226204330720702\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/sausage-and-mushroom-casserole.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6589226204330720702"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6589226204330720702"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/01\/sausage-and-mushroom-casserole.html","title":"Sausage and Mushroom 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":{"$t":"7"}},{"id":{"$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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-152141174814884298"},"published":{"$t":"2013-11-22T04:00:00.000+00:00"},"updated":{"$t":"2013-11-22T04:00:02.321+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"storecupboard suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Winter Warmer . . . Herbed Tomato and White Cheddar Soup, with Cheesy Croutes"},"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\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\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo LeverChallenge2_zps8aca3b85.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/LeverChallenge2_zps8aca3b85.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent a lovely hamper filled with goodies and asked to come up with a \"Winter Warmer\" recipe using some of them.\u0026nbsp; There were so many things it would have been possible to come up with one recipe which would use them all, but I certainly can come up with more than a few different recipes using a variety of the ingredients.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1999_zps02a42a4b.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1999_zps02a42a4b.jpg\" width=\"390\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThe term \"Winter Warmers\" symbolized comfort to me, something we all long for and cling to when the cold weather hits and this challenge could not have come at a better time as this weeks thermometer has dipped down into single and minus digits!\u0026nbsp; Brrr. . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2001_zpsc95ac236.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2001_zpsc95ac236.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThere is nothing nicer when the air gets cold than staying snug indoor by the fire.\u0026nbsp; The cold temperatures inspire us to eat heartier and soups, stews and casseroles are the order of the day.\u0026nbsp; When I saw the ingredients in the hamper I was immediately inspired to want to create a hand and heart warming soup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2003_zps76008013.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2003_zps76008013.jpg\" width=\"400\" \/\u003E \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nThere is nothing nicer to warm the soul on a chilly day than a nice hot bowl of soup. The Toddster he likes thick and creamy soups . . . I like chunky soups.\u0026nbsp; Today his desires won out and I created him a delicious creamy\u0026nbsp; Herby Tomato and White Cheddar Soup which I topped with some cheesy croutes to serve.\u0026nbsp; The soup itself is a testimony to good store cupboard ingredients . . using things like tinned tomatoes (there are some really nice ones out there today) and stock pots.\u0026nbsp; I used both the chicken stock pots and the herby stock pots to give the soup a lovely rich and herbed base.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2002_zpsefee946d.jpg\" border=\"0\" height=\"394\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2002_zpsefee946d.jpg\" width=\"400\" \/\u003E \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI also used thinly sliced leeks.\u0026nbsp; Leeks give soup such a wonderful flavour don't you think?\u0026nbsp; The Toddster loves leeks in anything, except perhaps dessert!\u0026nbsp; I added some sour cream and cheddar cheese to give it added depth and a creamy richness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1996_zpse21f1ff6.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1996_zpse21f1ff6.jpg\" width=\"385\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI topped it with some crunchy and buttery cheesy croutes.\u0026nbsp; Not quite rarebits, but little buttery toasted topped with a mayonnaise, onion and cheese mixture which is then grilled until golden brown and bubbling.\u0026nbsp;\u0026nbsp; They added a lovely touch to the top of the soup and a brilliant presentation. (These croutes on their own and cut into smaller shapes before grilling make fabulous appetizer bites as well!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2006_zps08e0e715.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2006_zps08e0e715.jpg\" width=\"393\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSimple and easy enough to enjoy as a lovely light supper, but at the same time rich and flavourful enough to be used as a first course party dish.\u0026nbsp; Enjoy!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_2000_zps8ae9c97c.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2000_zps8ae9c97c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Herby Tomato and White Cheddar Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u0026nbsp; \u003Ci\u003Ewith\u003C\/i\u003E\u003Ci\u003E\u0026nbsp;Cheesy Croutes\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/herby-tomato-and-white-cheddar-soup-with-cheesy-croutes\"\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\nA\n fabulously flavourful soup made with simple ingredients and topped with\n tasty crunchy little cheesy toasts.\u0026nbsp; Easy enough for a simple family \nlight supper or lunch, but delicious enough for company.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n4 to 5 medium leeks, trimmed and washed, and cut into half moons\u003C\/div\u003E\n(white and light green parts only)\u003C\/div\u003E\n4 (500g) tins of chopped tomatoes in tomato juice\u003C\/div\u003E\n(14 ounce tins)\u003C\/div\u003E\n900ml of water\u003C\/div\u003E\n2 chicken stock pots\u003C\/div\u003E\n2 herb stock pots\u003C\/div\u003E\n1\/4 tsp cayenne pepper\u003C\/div\u003E\nsalt to taste \u003C\/div\u003E\n120ml of dairy sour cream (1\/2 cup)\u003C\/div\u003E\n120g of grated strong white cheddar cheese (1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cheesy croutes:\u003C\/div\u003E\n6 slices of good white bread, 1\/2 inch thick, lightly buttered\u003C\/div\u003E\n3 TBS finely grated Parmesan cheese\u003C\/div\u003E\n3 TBS grated strong cheddar cheese\u003C\/div\u003E\n3 TBS good quality mayonnaise (such as Hellmans)\u003C\/div\u003E\n2 TBS finely chopped red onion\u003C\/div\u003E\npinch of cayenne pepper\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1991_zpsdb7cf303.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1991_zpsdb7cf303.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the soup.\u0026nbsp; Heat the olive oil in a large saucepan.\u0026nbsp; Add the leeks \nand cook, stirring, until they have softened, without colouring.\u0026nbsp;\u0026nbsp; Tip \nin the water, tomatoes, stock pots and cayenne pepper.\u0026nbsp;\u0026nbsp; Bring to the \nboil, then reduce to a slow simmer.\u0026nbsp; Cook slowly, uncovered, until all \nof the vegetables are very soft.\u0026nbsp; This will take about 20 minutes.\u0026nbsp; At \nthe end of that time, using an immersion blender (Or using a food \nprocessor or regular blender with care and in batches) puree the soup \nuntil smooth.\u0026nbsp; Place back on the heat and bring back up just to the \nboil.\u0026nbsp; Whisk in the sour cream and cheddar cheese. \u0026nbsp; Taste and adjust \nseasoning with some salt if needed. \u0026nbsp; Keep warm over very low heat, \nwithout letting the soup boil, while you make the croutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the soup is cooking, you can prepare the croutes ready for cooking.\u0026nbsp; \nUsing a star cookie cutter, cut two stars out of each slice of buttered \nbread.\u0026nbsp; Place, buttered side up, beneath a heated grill and toast first \non the buttered side, and then on the unbuttered side.\u0026nbsp;\u0026nbsp; Cream together \nthe cheeses and mayonnaise until smooth.\u0026nbsp; Stir in the onion, mixing it \nin well.\u0026nbsp; Divide and spread an even amount over each toasted croute on \nthe unbuttered sides.\u0026nbsp;\u0026nbsp; When the soup is done, pop the croutes back \nunder the grill and grill until golden and bubbling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo serve, ladle the hot soup into individual heated soup bowls.\u0026nbsp; Top each serving with two croutes and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote, if you are unable to get chicken stock pots, you can just replace the water in the soup with a good chicken stock, and add up to 3 TBS of fresh chopped herbs.\u0026nbsp; I would use parsley, marjoram, and thyme.\u0026nbsp; I would also add a broken bay leaf.\u0026nbsp; Remove the bay leaf before pureeing."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/152141174814884298\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/winter-warmer-herbed-tomato-and-white.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/152141174814884298"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/152141174814884298"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/winter-warmer-herbed-tomato-and-white.html","title":"Winter Warmer . . . Herbed Tomato and White Cheddar Soup, with Cheesy Croutes"}],"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-1167657703040637457"},"published":{"$t":"2013-03-13T04:00:00.000+00:00"},"updated":{"$t":"2013-03-13T04:00:01.372+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":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Chicken Cacciatore"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore4.jpg\" style=\"height: 402px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI remember my first brush with Chicken Cacciatore.\u0026nbsp; I was a 21 year old new bride, living in our first apartment, in Calgary, Alberta.\u0026nbsp; We had a very limited income in those days (nothing's changed since then, lol) and I was always on the lookout for a great bargain at the shops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore10.jpg\" style=\"height: 415px; width: 349px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI loved to cook and as inexperienced as I was, I was always wanting to add some adventure into our meals.\u0026nbsp; One day, the local Safeway shop was offering a reduced rate on chickens.\u0026nbsp; I bought up several of them and hurried home, my head filled with great ideas of what I was going to do with them.\u0026nbsp; They were labeled stewing hens.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore5.jpg\" style=\"height: 412px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was so ignorant and inexperienced,\u0026nbsp; that I had no idea that stewing hens were old chickens that had spent most of their lives laying eggs, and were fit only to be slowly simmered for long periods of time and made into soups and stews.\u0026nbsp; They can be quite delicious when cooked properly . . . think Chicken Fricasee, or Brunswick Stew.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore6.jpg\" style=\"height: 411px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wanted to make Chicken Cacciatore.\u0026nbsp; I had what I thought was the perfect recipe, taken from the Chicken volume of my Better Homes and Garden's Cookbook Library.\u0026nbsp; (A library I had carefully saved for and collected over a long period of time.) Oh how sophisticated I thought I was being!\u0026nbsp; I carefully cut them up and followed the directions in my recipe to the \"t.\"\u0026nbsp; Unfortunately, we ended up with something that was rather horrible . . . impossible to cut, or chew, or anything else . . . I suppose if I had simmered it overnight, it would have ended up being quite edible . . . but I didn't know that then.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI only knew I had created \u003Ci\u003Eextreme\u003C\/i\u003E \"rubber\" chicken.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore7.jpg\" style=\"height: 413px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat was a long time ago now, some 30 odd years, and I am quite happy to say that years of experience have taught me what to do with a stewing hen now.\u0026nbsp; I have also quite happily learned how to make a really delicious Chicken Cacciatore.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore8.jpg\" style=\"height: 432px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is Italian Comfort food, cooked in my English Kitchen.\u0026nbsp; I'm quite sure a real Italian would point out all my failings in the recipe, but no matter, it's tasty nonetheless, authentic or not . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy husband says he doesn't like Italian food . . . hah!!\u0026nbsp; He always gobbles this up and asks for seconds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/chickencacciatore9.jpg\" style=\"height: 405px; width: 351px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken Cacciatore*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-cacciatore\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious \nchicken dish with a rich tomato sauce.\u0026nbsp; I like to use chicken thighs as \nthey have enough flavour to stand up to the robust flavours of the \nsauce.\u0026nbsp; Serve this with rice or spaghetti for a tasty wintertime \nsupper.\u0026nbsp; Crusty bread is also a great\u0026nbsp; \"go-with\" for sopping up any \njuices!\u003Cbr \/\u003E\u003Cbr \/\u003E8 ounces cremini mushrooms, wiped clean and halved\u003Cbr \/\u003E5 TBS olive oil\u003Cbr \/\u003E2 TBS sherry vinegar\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003E8 chicken thighs (Bone in with skin on)\u003Cbr \/\u003E2 TBS chopped fresh Marjoram leaves\u003Cbr \/\u003E1 small onion, peeled and chopped\u003Cbr \/\u003E2 fat garlic cloves, peeled and minced\u003Cbr \/\u003E4 ounces dry white wine (1\/2 cup)\u003Cbr \/\u003E2 (400g) tins of chopped plum tomatoes in juice (about 4 cups)\u003Cbr \/\u003E250ml of chicken broth (1 cup)\u003Cbr \/\u003E2 TBS chopped fresh flat leaf parsley\u003Cbr \/\u003Eto garnish:\u003Cbr \/\u003Echopped fresh flat leaf parsley\u003Cbr \/\u003Efreshly grated Parmesan Cheese\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat\n the oven to 200*C\/400*F.\u0026nbsp; Place the mushrooms, caps down, into a small \nbaking dish, in a single layer.\u0026nbsp; Drizzle with 2 TBS of the olive oil and\n the vinegar.\u0026nbsp; Season to taste with salt and pepper and toss to coat.\u0026nbsp; \nRoast until golden brown, about 20 minutes, giving them a stir once or \ntwice during the roasting process so that they cook evenly.\u0026nbsp; Remove from\n the oven and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESeason the chicken pieces with salt, \npepper and 1 TBS of the Marjoram leaves.\u0026nbsp; Heat the remaining olive oil \nin a large skillet over medium high heat.\u0026nbsp; Lay the chicken thighs in the\n hot oil, and reduce the heat to medium.\u0026nbsp; Cook for 4 to 5 minutes per \nside, until lightly browned all over.\u0026nbsp; Transfer to a platter and keep \nwarm, loosely covered with foil.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the onion to the pan \ndrippings and cook over medium high heat until soft and translucent, \nstirring often.\u0026nbsp; Add the garlic and cook, stirring constantly, until \nfragrant.\u0026nbsp; Add the wine and bring to the boil, scraping up any brown \nbits from the bottom of the pan.\u0026nbsp; Reduce to half the amount by boiling \nfor 20 to 3 minutes.\u0026nbsp; Add the tomatoes and chicken broth.\u0026nbsp; Cook and \nsimmer for 10 to 12 minutes until the sauce thickens and reduces \nsomewhat.\u003Cbr \/\u003E\u003Cbr \/\u003EReturn the chicken pieces to the pan and simmer for an \nadditional 15 minutes or so, until the chicken is cooked through.\u0026nbsp; Stir \nin the mushrooms, parsley and remaining marjoram.\u0026nbsp; Cook for several \nminutes longer.\u0026nbsp; Place the chicken thighs on heated plates and spoon the\n sauce over top.\u0026nbsp; Garnish with the grated cheese and a sprinkling of \nchopped parsley.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1167657703040637457\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/chicken-cacciatore.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1167657703040637457"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1167657703040637457"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/chicken-cacciatore.html","title":"Chicken Cacciatore"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7179943429447462337"},"published":{"$t":"2013-02-18T04:00:00.000+00:00"},"updated":{"$t":"2013-02-18T04:00:03.322+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Hashed Gnocchi"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_4865_zps3d5a6c9c.jpg\" border=\"0\" height=\"387\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4865_zps3d5a6c9c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think I am basically just a simple girl with simple tastes.\u0026nbsp; It doesn't take much to please me and in the Winter months I love comfort food most of all . . . and it doesn't even have to be anything special or anything that takes a long time to make or is complicated.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4866_zps6fb5fc43.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4866_zps6fb5fc43.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's nice to have a few things in the larder that you can put together to make a simple and delicious meal without a lot of work.\u0026nbsp; Especially on a Sunday when I am tired after all of my church responsibilities etc.\u0026nbsp;\u0026nbsp; We only ever very rarely have a Sunday Roast Dinner in this house and if we do we more often than not have it on a Saturday.\u0026nbsp; After three hours at church, plus . . . I am not in the mood to do a roast dinner.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4867_zps62724568.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4867_zps62724568.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsually it's something quick and easy just like this pan fried hash, that makes excellent use of a package of potato gnocchi, a tin of corned beef (don't judge me) and a few fresh vegetables thrown together in an interesting and delicious way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4869_zps9192ea94.jpg\" border=\"0\" height=\"375\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4869_zps9192ea94.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sweat the vegetables in a skillet with a bit of butter, until they just begin to caramelize and then throw in some cooked potato gnocchi and corned beef . . . it's kind of like corned beef hash . . . or a bubble and squeak.\u0026nbsp; I guess it's somewhere in between the two.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4870_zpsaa3e7db1.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4870_zpsaa3e7db1.jpg\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn any case we love it.\u0026nbsp; It might not be something you would want to eat every week . . . but a couple of times a year, it goes down a real treat.\u0026nbsp;\u0026nbsp; I think Potato Gnocchi are one of the most versatile things to have in your cupboard.\u0026nbsp;\u0026nbsp; They go with just about anything!\u0026nbsp; I give you my word on that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4871_zps8aa46c91.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4871_zps8aa46c91.jpg\" width=\"394\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not health food and it's not pretty, but it's economical, filling and delicious and . . .\u0026nbsp; to my way of thinking . . . you can't ask for much better than that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4864_zpsaa947741.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4864_zpsaa947741.jpg\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Hashed Gnocchi*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hashed-gnocchi\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter browned Gnocchi along with onions, cabbage, carrot, swede,corned beef and some herbs.\u0026nbsp; Fabulous and easy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 packet of ready to cook potato gnocchi (1.1 pound in weight)\u003Cbr \/\u003E\n1 tin of corned beef\u003Cbr \/\u003E\n1 medium onion, peeled and coarsely chopped\u003Cbr \/\u003E\nabout 2 cups of thinly sliced white cabbage\u003Cbr \/\u003E\n1 medium carrot, peeled and grated\u003Cbr \/\u003E\nabout 1 cup of coarsely chopped swede\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n1 TBS oil\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n1\/2 tsp summer savory\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n 1 TBS of butter in a large skillet.\u0026nbsp;\u0026nbsp; Add the cabbage, carrot, onion \nand swede.\u0026nbsp; Season with some salt and pepper, and the summer savory.\u0026nbsp; \nCook, over medium heat, stirring occasionally, until the vegetables have\n softened and are beginning to caramelize.\u0026nbsp; Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring a \nlarge pot of water to the boil.\u0026nbsp;\u0026nbsp; Add the gnocchi and cook them \naccording to the package directions.\u0026nbsp; Add the remaining butter and oil \nto the pan with the cooked vegetables.\u0026nbsp; As the gnocchi cooks and floats \nto the top, scoop out, drain and drop into the pan with the \nvegetables.\u0026nbsp;\u0026nbsp; Crumble in the corned beef.\u0026nbsp; Cook and stir gently, until \nthe gnocchi have begun to turn golden brown.\u0026nbsp; Taste and adjust seasoning\n as necessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; If you are really feeling indulgent, you \ncan grate some strong cheddar cheese over top and allow it to melt \nbefore serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7179943429447462337\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/hashed-gnocchi.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7179943429447462337"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7179943429447462337"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/hashed-gnocchi.html","title":"Hashed Gnocchi"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7432728277021812868"},"published":{"$t":"2013-01-23T04:00:00.000+00:00"},"updated":{"$t":"2013-01-23T04:00:06.510+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Pork Chops with an Apple, Red Onion \u0026 Walnut Sauce"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E \u003Cimg alt=\" photo SAM_4305_zps7d8cea93.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4305_zps7d8cea93.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe were in town the other day and I popped into the Little Waitrose they have there.\u0026nbsp;\u0026nbsp; I sure miss Waitrose.\u0026nbsp;\u0026nbsp; I used to do most of my shopping there when we lived down South.\u0026nbsp;\u0026nbsp; Their meat and produce was always excellent.\u0026nbsp;\u0026nbsp; I found some excellent looking organic free range pork chops that were on their sell by date and so I got a good bargain.\u0026nbsp;\u0026nbsp; I froze them when I got home and then,\u0026nbsp; yesterday,\u0026nbsp; I thawed them out and we had them for supper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4306_zps8bd075cf.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4306_zps8bd075cf.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe don't eat pork very often . . . actually we don't eat any red meat very often . . . usually it is fish or chicken or no meat at all . . . but the Toddster, he does enjoy a good chop once in a while.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4308_zps783b24dc.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4308_zps783b24dc.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mother always way over-cooked her pork when I was growing up.\u0026nbsp;\u0026nbsp; Seriously.\u0026nbsp;\u0026nbsp; You could have used her chops to shingle a roof.\u0026nbsp;\u0026nbsp; I think there was a lot of fear as well as danger in those days of people getting trichinosis from under-cooked pork. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4309_zpsc6446c52.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4309_zpsc6446c52.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can cook pork well enough without drying it out and over-cooking it though. \u0026nbsp; There is a fine line between cooked through and cremated!\u0026nbsp;\u0026nbsp; I don't care who you are . . . an over cooked pork chop is just not very tasty or appealing.\u0026nbsp; I find if you cook it so long as the meat which is closest to the bone runs with clear juices when pricked . . . then it's done!\u0026nbsp; And indeed you can cook the tenderloin only until it is a little pink and you will be safe.\u0026nbsp;\u0026nbsp; Any longer and it's blah . . . YUCKO!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4310_zps2de621bb.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4310_zps2de621bb.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I pan fried my chops, finishing them off in a hot oven for a few minutes while I created a delicious sauce to serve over top . . . of red apples and onions, sage, walnuts and cider vinegar.\u0026nbsp;\u0026nbsp; Beautiful.\u0026nbsp;\u0026nbsp; It's not a sauce in the sense of a gravy . . . but more like a relish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4311_zps965a2edc.jpg\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4311_zps965a2edc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPork and apples are perfect partners . . . add some sage, onion and walnuts, and you have something very special indeed. Tasty and colorful with just a bit of crunch from the walnuts.\u0026nbsp; The men in your life will thank you for these!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4316_zpse83572e7.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4316_zpse83572e7.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI paired this up with \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/10\/tatties-and-neeps.html\" target=\"_blank\"\u003E\u003Cb\u003ETatties and Neeps\u003C\/b\u003E\u003C\/a\u003E . . .\u0026nbsp; Basically that is just\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E mashed potatoes and Swede . . . but doesn't the other name sound more delicious and intriguing??\u0026nbsp;\u0026nbsp; I know, how could you not love something called Tatties and Neeps??? \u0026nbsp; It's quite impossible.\u0026nbsp;\u0026nbsp; And it just goes so well with pork.\u0026nbsp;\u0026nbsp; It really does.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEnjoy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_4307_zpse78e4d44.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4307_zpse78e4d44.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pork Chops with an Apple, Red Onion \u0026amp; Walnut Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pork-chopw-with-an-apple-red-onion-walnut-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTender\n pork chops served with a chunky apple, red onion and walnut sauce.\u0026nbsp; \nDelicious.\u0026nbsp;\u0026nbsp; I like to serve this with mashed potatoes and Swede, or \nTatties and Neeps as it is known over here!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 bone in, thick pork chops\u003Cbr \/\u003E\n1 TBS butter\u003Cbr \/\u003E\nfreeze dried sage, sea salt and cracked black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n1 TBS olive oil\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n2 large red-skinned dessert apples, cored and cut into wedges\u003Cbr \/\u003E\n2 medium red onions, peeled and cut into wedges\u003Cbr \/\u003E\n50g of walnut pieces, toasted (about 1\/2 cup)\u003Cbr \/\u003E\n1 tsp freeze dried sage leaves\u003Cbr \/\u003E\n2 TBS organic Cider vinegar\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u0026nbsp; Have ready a shallow baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter in a large skillet over medium heat until it begins to \nfoam.\u0026nbsp;\u0026nbsp; Sprinkle the chops to taste on both sides with salt, pepper and \nsage.\u0026nbsp;\u0026nbsp; Brown them generously, for about 3 to 4 minutes per side.\u0026nbsp;\u0026nbsp; \nRemove them from the skillet to the baking dish and bang them into the \noven while you make the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the sauce.\u0026nbsp; Add the olive \noil and butter to the pan drippings.\u0026nbsp;\u0026nbsp; Add the apples and onions.\u0026nbsp; Cook,\n stirring occasionally for about 5 minutes, or just until they are \nbeginning to soften.\u0026nbsp;\u0026nbsp; Add the sage leaves, walnuts and cider vinegar \nand cook for about 2 minutes more.\u0026nbsp; Remove from the heat.\u0026nbsp; Season to \ntaste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake sure the juices of the chops are running clear.\u0026nbsp; Once\n they are done, plate them up onto heated serving plates, spoon an equal\n portion of the sauce over each and serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7432728277021812868\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/pork-chops-with-apple-red-onion-walnut.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7432728277021812868"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7432728277021812868"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/pork-chops-with-apple-red-onion-walnut.html","title":"Pork Chops with an Apple, Red Onion \u0026 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":{"$t":"6"}},{"id":{"$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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2955055992143733045"},"published":{"$t":"2013-01-18T04:00:00.001+00:00"},"updated":{"$t":"2020-12-07T12:59:57.345+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Pierogi Lasagne"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E \u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"576\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4129_zpsbd8addd4.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I love to make are Pierogi's.\u0026nbsp;\u0026nbsp; If you are not familiar with what they are . . . they are an Eastern European Dumpling with is made with a type of pasta dough covering and a potato based filling.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;The filling can have mushrooms in it with the potato, or meat, sauerkraut, cabbage or cheese, or sometimes even a mixture of several of those . . . but almost always it will have potato.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"579\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4130_zps71781133.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are kind of like Eastern European Ravioli . . . and you boil them in lightly salted water and then fry them in butter with onions.\u0026nbsp;\u0026nbsp;\u0026nbsp; Served up with a dollop of Sour Cream, they are a real treat!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI normally make my own from Scratch following a \u003Ca href=\"http:\/\/recipesfromthebigbluebinder.blogspot.co.uk\/2012\/08\/pierogies.html\" target=\"_blank\"\u003E\u003Cb\u003Erecipe given to me by a Hungarian friend\u003C\/b\u003E\u003C\/a\u003E many, many years ago.\u0026nbsp; (If you click on that it will take you to the recipe and some tasty photos of them.)\u003C\/p\u003E\u003Cp\u003EWe enjoyed making them together on my first Christmas in Calgary Alberta. It was my first ever Christmas far away from my family.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4131_zps2e86f994.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EPierogi for Christmas was a family tradition of hers. It was really a lot of fun for me to learn how to make them from scratch, being taught not only by a person who knew what she was doing but who was a good frien.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have had this Pierogi Lasagne recipe in my to do file for quite some time now.\u0026nbsp;\u0026nbsp; I think I originally printed it out from the Mr Food site, but I can't be sure, as it was a copy and paste job.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI finally got around to making it the other day and let me tell you . . . it was F-A-B-U-L-O-U-S!!\u0026nbsp;\u0026nbsp; It tasted just like the real thing, with a lot less faff!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4132_zps5cc169e3.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere was no rolling out and filling dumplings, or boiling them.\u0026nbsp; There was no frying them in butter.\u0026nbsp;\u0026nbsp; You simply fry some onions, boil some lasagne noodles and make some mashed potatoes.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThe potatoes are mixed with cheese and some of the fried onions, and then layered with the noodles in a baking dish, and baked.\u0026nbsp; It was really easy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"576\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4133_zps0e9c83f3.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe recipe does make a rather lot and it says you can freeze it, but in all honesty . . .\u0026nbsp; I have never actually tried to freeze it.\u0026nbsp; I have to say up front, I have never liked the texture of potato dishes once they've been frozen.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ETo that end, I was able to successfully cut the recipe down to a third the original quantity, serving only 4 so that was great!\u0026nbsp; We had it fresh one night, served up with a salad and then we had the leftovers reheated for a quick supper the day after with some vegetables.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"630\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4141_zps4eaafb4a.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's probably not the healthiest meal in the world. Mostly because of the cheese and fried onions . . . but it's probably a lot healthier for you than regular pierogis because you are not sauteeing anything but the onions in fat. \u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EAnd in fact, I cut the amount of oil used to fry the onions down quite a bit as well, only using 1 TBS for the whole lot, which divided between 4 servings would be quite considerably less.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"573\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4146_zps0e6fc07a.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing half fat cheese for the filling, and low fat sour cream for the garnish meant that it wasn't all that bad for us.\u0026nbsp; It was cheap to make, filling and incredibly tasty!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EWe \u003Cb\u003Eboth\u003C\/b\u003E enjoyed it very much . . . \u003Ci\u003Eeven\u003C\/i\u003E the pasta hater in the house! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4151_zps041bea32.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pierogi Lasagne*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pierogi-lasagne\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is \nfantastically delicious!\u0026nbsp; It's also very easy to make and quite \neconomical.\u0026nbsp;\u0026nbsp; It's also quite easy to cut the recipe down.\u0026nbsp; I cut it \ndown by a third today and it was fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 package of lasagne noodles, cooked as per package directions\u003Cbr \/\u003E\n2 TBS vegetable oil\u003Cbr \/\u003E\n5 medium onions, peeled and finely chopped\u003Cbr \/\u003E\n1\/2 tsp ground black pepper\u003Cbr \/\u003E\n2 dessert spoons of cream cheese\u003Cbr \/\u003E\n8 ounces grated strong cheddar cheese (2 cups)\u003Cbr \/\u003E\n6 cups of warm mashed potatoes (seasoned to taste with salt and pepper, a bit of nutmeg, a knob of butter and some warm milk)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4142_zps94161dad.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the oil in a large skillet over medium heat.\u0026nbsp; Add the chopped onions.\u0026nbsp; \nCook, stirring occasionally, for 8 to 10 minutes, until they are lightly\n browned.\u0026nbsp; Don't let them burn.\u0026nbsp; Reserve several TBS to sprinkle over \nthe top of the casserole.\u0026nbsp; Stir the remainder into the mashed potatoes, \nalong with 3\/4 of the cheddar cheese and the cream cheese.\u0026nbsp; Taste and \nadjust seasoning as desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 13 inch glass baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pierogi Lasagne\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4143_zps03fc5ecf.jpg\" title=\"Pierogi Lasagne\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCover\n the bottom of the dish with 1\/4 of the noodles.\u0026nbsp; Top with 1\/3 of the \npotato mixture, spreading it out with a fork.\u0026nbsp; Top with another fourth \nof the noodles.\u0026nbsp;\u0026nbsp; Repeat with 1\/3 of the potatoes.\u0026nbsp; Top with another \nfourth of the noodles and then the remainder of the potatoes.\u0026nbsp; Top with \nthe last of the lasagne noodles\u0026nbsp; Sprinkle with the remainder of the \ncheese and sprinkle with the last of the sauteed onions.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for\n 25 to 30 minutes, until heated through and golden brown on top.\u0026nbsp;\u0026nbsp; Let \nstand 5 minutes before cutting into squares to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOptional:\u0026nbsp;\u0026nbsp; Garnish each serving with a dollop of sour cream.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow my blog with Bloglovin \u003C\/a\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2955055992143733045\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/pierogi-lasagne.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2955055992143733045"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2955055992143733045"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/pierogi-lasagne.html","title":"Pierogi Lasagne"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-63985157156855229"},"published":{"$t":"2013-01-15T04:00:00.000+00:00"},"updated":{"$t":"2013-01-15T04:00:04.079+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"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 Warmers"}],"title":{"type":"text","$t":"Potato, Leek and Stilton Soup"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4092_zps38ca82dd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith much of the country blanketed in snow and cold temperatures, today is a the perfect day to cook up a nice pot of soup.\u0026nbsp;\u0026nbsp; Hand warming and soul enriching soup.\u0026nbsp; We haven't gotten any snow here in Chester, not yet anyways . . .\u0026nbsp; but it is wet and it is cold, and a hot bowl of soup is more than welcome. \u0026nbsp; \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_4094_zps7052c6c0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBack home they laugh at me when I tell them that it's cold here and that it's -2 or -3.\u0026nbsp;\u0026nbsp; Cold to them is -27!\u0026nbsp; I am glad that it doesn't get that cold here, but cold is relative.\u0026nbsp;\u0026nbsp; Cold to me is cold . . . and it doesn't matter if it is -2 or -27.\u0026nbsp; When you're cold . . . you're cold!\u0026nbsp; End of.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4095_zps40888188.jpg\" width=\"372\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a simple soup that is prepared quickly using simple ingredients.\u0026nbsp;\u0026nbsp; Leeks, potatoes . . . vegetable stock . . . and the Stilton that I have leftover from Christmas.\u0026nbsp; It's tasty and hits the spot perfectly . . . with a little hint of richness from the cheese, which tips it over from ordinary to extraordinary . . . well it does for me at any rate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4098_zps0d8c839e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd likes to have his with a couple slices of thick white bread . . . I prefer crackers . . . but I also love it with a nice scone or two.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"354\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4102_zpsa8abc211.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEqually at home in a mug as it is in a bowl . . . I like to crumble my scone over top.\u0026nbsp;\u0026nbsp; My ex boss would call that being common.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4104_zps1f94dc04.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm not bothered.\u0026nbsp; I don't mind being common. I'm just happy I have soup . . . and a scone.\u0026nbsp; So there!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4112_zpsd1452c2d.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Potato, Leek and Stilton Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 4 to 6 servings\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/potato-leek-and-stilton-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nProof positive that the humblest of ingredients can be simply turned into some very special.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n25g butter (2 TBS, scant)\u003Cbr \/\u003E\n2 medium leeks, trimmed, thinly sliced and washed thoroughly\u003Cbr \/\u003E\n250g floury potatoes (the type of potatoes you would use to make mash. 4 -5 medium potatoes)\u003Cbr \/\u003E\n(Peel and cut into thick slices)\u003Cbr \/\u003E\n1\/2 litres of hot fresh vegetable stock (generous 5 cups)\u003Cbr \/\u003E\n2 bay leaves, broken in two\u003Cbr \/\u003E\n100ml single cream or evaporated milk (scant half cup)\u003Cbr \/\u003E\nfine sea salt and ground white pepper to taste\u003Cbr \/\u003E\n125g Stilton cheese, rind removed and crumbled (plus extra to serve) (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter in a large saucepan over medium\/low heat.\u0026nbsp;\u0026nbsp; Add the leeks.\u0026nbsp; \nCook, stirring occasionally, without browning until softened.\u0026nbsp; Add the \npotatoes, stock and bay leaves.\u0026nbsp; (I crumble the bay leaves slightly to \nrelease more flavour.)\u0026nbsp;\u0026nbsp;\u0026nbsp; Season to taste with fine seasalt and white \npepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring to the boil, cover and reduce to a simmer.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nSimmer for 15 to 20 minutes, or until the potatoes are well softened.\u0026nbsp; \nRemove from the stove.\u0026nbsp; Fish out and discard the bay leaves.\u0026nbsp; Add the \nstilton and cream.\u0026nbsp; Blitz with a stick blender, or in a regular blender \n(in several batches and with care) until smooth.\u0026nbsp; Taste and adjust \nseasoning as desired.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLadle into heated bowls.\u0026nbsp; Crumble some additional Stilton over each bowl.\u0026nbsp;\u0026nbsp; Serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/63985157156855229\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/potato-leek-and-stilton-soup.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/63985157156855229"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/63985157156855229"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/potato-leek-and-stilton-soup.html","title":"Potato, Leek and Stilton Soup"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1059468221340409823"},"published":{"$t":"2013-01-11T04:00:00.000+00:00"},"updated":{"$t":"2013-01-11T04:00:04.594+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cook-bookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Chicken Tarragon Bake"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"310\" id=\"il_fi\" src=\"http:\/\/images.thebookpeople.co.uk\/images\/1\/books\/medium\/AANPG.jpg\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"240\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, I do so love a good casserole, especially when they help me to make good use of my leftovers.   I hate waste, so being able to use up all my leftovers is a good thing!\u0026nbsp;\n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003EWin\/win!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4008_zps34a0e5fb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis recipe I am showcasing here today is one I found in a cookbook of mine by Laura Washburn, called Home-Cooked Comforts, oven bakes, casseroles and other one pot dishes. \u0026nbsp; My favourite type of food.\u003Cbr \/\u003E\n\u0026nbsp;I actually have a few of Laura's cookbooks and I always love her recipes. None of them are fiddly and most use every day ingredients that I always have in the house.\u0026nbsp; I've never found one to be a dud yet either.\u0026nbsp; They always turn out perfectly.\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_4009_zps5feeb088.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis casserole was simply delicious.\u0026nbsp; We love tarragon in this house . . . and chicken tarragon is one of our favourite dishes . . . so it wasn't no surprise that we loved this dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4010_zps3f9e2194.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicken and tarragon are such beautiful partners.\u0026nbsp; The perfect combination . . . and when you combine that marriage with lovely ingredients such as orzo and cooked carrots, along with a delicious homemade bechamel, flavored subtly with chicken stock and grainy mustard . . . well, that makes for one very delicious casserole indeed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4011_zpsf55c8ad7.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd thought the orzo was rice, so he was happy.\u0026nbsp; (Ignorance is bliss.) We both love carrots too.\u0026nbsp;\u0026nbsp; It was a great all rounder and to be honest, I cut the recipe in half for just the two of us, using just one cooked chicken breast and there were leftovers for Todd to have for his lunch tomorrow.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4012_zps0502adfe.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLaura added some olive oil to the chicken and orzo in the dish before adding the sauce.\u0026nbsp; I skipped that step and it made no perceivable difference, so I managed to make it a bit lower in calories as well.\u0026nbsp; She also says that the quantities of vegetables and chicken are very fluid, so fill your boots and add as much or as little as you want.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4013_zpsc67e5e02.jpg\" width=\"362\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found with the one breast of chicken it was the perfect amount and I used 1 1\/2 carrots.\u0026nbsp;\u0026nbsp; She also says you can use a combination of vegetables if you wish . . . peas, corn, beans.\u0026nbsp; She didn't say to cook the Orzo or not so I was a bit confused, and so I half cooked it, just to be sure and it turned out perfectly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4019_zps53c74932.jpg\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you'll make this tasty Winter Warming dish.\u0026nbsp; It's a real winner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"328\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4023_zps32ea8fd1.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken Tarragon Bake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-tarragon-bake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdapted from a recipe by Laura Washburn in her book, Home Cooked Comforts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n350g cooked chicken, shredded\u003Cbr \/\u003E\n(2 large cooked chicken breasts)\u003Cbr \/\u003E\n2 carrots, quartered lengthwise, chopped and cooked until \u003Cbr \/\u003E\ncrispy tender\u003Cbr \/\u003E\n200g Orzo (Cooked for 2\/3 of the cooking time, drained, rinsed in cold water and drained again)\u003Cbr \/\u003E\n(1 cup)\u003Cbr \/\u003E\n3 TBS cracker crumbs\u003Cbr \/\u003E\n(I use round buttery ones)\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Sauce:\u003Cbr \/\u003E\n50g of unsalted butter (3 1\/2 TBS)\u003Cbr \/\u003E\n35g plain flour (5 TBS)\u003Cbr \/\u003E\n600ml of hot milk (2 1\/2 cups)\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n250ml hot chicken stock (1 cup)\u003Cbr \/\u003E\n2 tsp whole grain mustard\u003Cbr \/\u003E\n2 heaped TBS finely chopped fresh tarragon (1 heaped TBS freeze dried)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4015_zps4bf28ef1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter an 9 inch casserole dish.\u0026nbsp; Set aside.\u0026nbsp; Preheat the oven to 200*C\/400*F\/ gas mark 6.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter for the sauce in a large saucepan.\u0026nbsp; Whisk in the flour and \ncook, whisking constantly, for about a minute.\u0026nbsp;\u0026nbsp; Slowly whisk in the hot\n milk, whisking constantly.\u0026nbsp; Continue to whisk gently until the mixture \nbubbles and thickens.\u0026nbsp; Whisk in the salt, stock, mustard and tarragon.\u0026nbsp; \nTaste and adjust seasoning as necessary.\u0026nbsp;\u0026nbsp; Stir in the chicken, carrots \nand orzo, mixing together well.\u0026nbsp;\u0026nbsp; Spoon this mixture into the prepared \nbaking dish.\u0026nbsp; Smooth over the top and sprinkle with the cracker crumbs. \nCover tightly with foil and bake for 20 minutes.\u0026nbsp; Uncover and bake for a\n further20 to 30 minutes until browned.\u0026nbsp;\u0026nbsp; Serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA green salad goes very well with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4014_zpse758e8d6.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\n It is not necessary to limit your vegetables to carrots.\u0026nbsp; Feel free to \nuse a mixture if you wish.\u0026nbsp; Green beans, peas, corn . . . they all go \nwell.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUp next . . . some delicious homemade Digestive Biscuits. . . scrummy!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1059468221340409823\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/chicken-tarragon-bake.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1059468221340409823"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1059468221340409823"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/chicken-tarragon-bake.html","title":"Chicken Tarragon Bake"}],"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-2578051626310223277"},"published":{"$t":"2013-01-08T04:00:00.001+00:00"},"updated":{"$t":"2023-02-16T17:10:31.168+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"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 Warmers"}],"title":{"type":"text","$t":"Cabbage with Pancetta and Cream"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisyhlyW-E-ns_KAg4pYkrUoynRl2MGc-FTzGAMo4mmqbOF6kBugU6gYHLMVxIhyo7hICIrUt2nMOWiR9Ceaug6NsOugEk1htZ8QV7Lf0zOmG45OGtFMggKclxc9K94WSvRqhlPeCaQYsmovpgjLs3xersDI5otygQg_XwYIWthzNMgVA_VYQ6yvTre\/s564\/600a95a45e391267287fc9f15dc3f1c3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" data-original-height=\"493\" data-original-width=\"564\" height=\"560\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisyhlyW-E-ns_KAg4pYkrUoynRl2MGc-FTzGAMo4mmqbOF6kBugU6gYHLMVxIhyo7hICIrUt2nMOWiR9Ceaug6NsOugEk1htZ8QV7Lf0zOmG45OGtFMggKclxc9K94WSvRqhlPeCaQYsmovpgjLs3xersDI5otygQg_XwYIWthzNMgVA_VYQ6yvTre\/w640-h560\/600a95a45e391267287fc9f15dc3f1c3.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love winter food . . . comfort food, warming and filling.\u0026nbsp;\u0026nbsp; Indoor food.\u0026nbsp;\u0026nbsp; Foods like earthy root vegetables and potatoes . . . leeks and cabbage.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cabbage is a real favourite around here, and I'm not picky about the variety either.\u0026nbsp;\u0026nbsp; I love all types.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3936_zpsde43cd19.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWe just adore red cabbage, gently spiced . . . sweet and sour almost . . . it's absolutely lovely with pork and turkey . . .\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\u003EAnother favourite meal of ours is simply sauteed white cabbage stirred together with rice or noodles.\u0026nbsp;\u0026nbsp; Simply fabulous.\u0026nbsp;\u0026nbsp; You can't get much better than that.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" height=\"570\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3938_zpsf48f1ac9.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nSauteed, boiled . . . pickled, steamed . . . stewed and even raw.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECabbage is a favourite winter food in the Rayner household, full stop.\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\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3940_zps5f1b4f48.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nMost people make the mistake of overcooking their cabbage, and don't get me wrong . . . there is a perfect time for that . . . think stuffed cabbage here, or baked with sausage, \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/11\/stuffed-cabbage-trou-style.html\" target=\"_blank\"\u003E\u003Cb\u003ETrou style.\u003C\/b\u003E\u003C\/a\u003E \u0026nbsp;\u0026nbsp;\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\u003EIn a dish like that you want the cabbage meltingly soft . . . almost butter soft . . . but you would never use a Savoy for that . . . only a green or a white.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" height=\"606\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3948_zps7114e884.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThis recipe is the perfect way to showcase the brilliant green and earthy, jewel-like Savoy variety.\u0026nbsp;\u0026nbsp;\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\u003EQuickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream.\u0026nbsp;\u0026nbsp; Each ingredient bringing out the very best of this beautifully humble vegetable.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3952_zps8bbebba6.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI could eat a whole plate of nothing but this . . . but it does go particularly well with roasted chicken and potatoes.\u0026nbsp;\u0026nbsp;\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\u003EDo cook extra potatoes so that you can enjoy the leftovers of both the cabbage the potatoes stirred together and fried in butter for a simple hash the next day.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\"Cabbage with Pancetta and Cream\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3949_zps78c61832.jpg\" title=\"Cabbage with Pancetta and Cream\" width=\"640\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cabbage with Pancetta and Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cabbage-with-pancetta-and-cream\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCabbage\n and bacon are a marriage made in heaven . . . add some cream and you \nhave bliss.\u0026nbsp;\u0026nbsp; Perfect side dish for roast chicken and potatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large bay leaf\u003Cbr \/\u003E\n1 savoy cabbage (about 3 pounds)\u003Cbr \/\u003E\n2 TBS unsalted butter\u003Cbr \/\u003E\n1 TBS extra virgin olive oil\u003Cbr \/\u003E\n100g chopped pancetta (about 1\/2 cup)\u003Cbr \/\u003E\nhalf a dozen sage leaves, thinly sliced\u003Cbr \/\u003E\n4 TBS creme fraiche or double cream\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBring\n a large saucepan of lightly salted water to the boil.\u0026nbsp; Add the bay \nleaf, broken in half.\u0026nbsp;\u0026nbsp; Cut the cabbage into quarters and blanch it in \nthe boiling water for 2 to 3 minutes.\u0026nbsp; Drain well and set aside.\u0026nbsp; Allow \nto cool until you can touch it with your hands.\u0026nbsp; Cut out the cores and \ndiscard.\u0026nbsp; Cut the remainder of the cabbage into thick slices, crosswise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the butter and olive oil together in a large skillet.\u0026nbsp;\u0026nbsp; Once the butter\n begins to foam add the pancetta and sage.\u0026nbsp;\u0026nbsp; Cook and stir over high \nheat for about a minute.\u0026nbsp;\u0026nbsp; Add the cabbage along with some salt and \ncook, stirring occasionally for several minutes, until heated through.\u0026nbsp; \nAdd the cream and heat through, stirring to combine completely.\u0026nbsp;\u0026nbsp; Season\n to taste with some more salt and freshly ground black pepper.\u0026nbsp; Serve \nimmediately.\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2578051626310223277\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/cabbage-with-pancetta-and-cream.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2578051626310223277"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2578051626310223277"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/cabbage-with-pancetta-and-cream.html","title":"Cabbage with Pancetta and Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisyhlyW-E-ns_KAg4pYkrUoynRl2MGc-FTzGAMo4mmqbOF6kBugU6gYHLMVxIhyo7hICIrUt2nMOWiR9Ceaug6NsOugEk1htZ8QV7Lf0zOmG45OGtFMggKclxc9K94WSvRqhlPeCaQYsmovpgjLs3xersDI5otygQg_XwYIWthzNMgVA_VYQ6yvTre\/s72-w640-h560-c\/600a95a45e391267287fc9f15dc3f1c3.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6696692265674814978"},"published":{"$t":"2012-12-31T04:00:00.000+00:00"},"updated":{"$t":"2014-04-29T13:07:17.714+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Cowboy Casserole"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3725.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter all of the turkey and ham of the past week, we were craving something quite different for supper at the weekend.\u0026nbsp; We were also having company for supper and I thought they were probably a bit tired of turkey and the like as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3726.jpg\" height=\"400\" width=\"392\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was right.\u0026nbsp;\u0026nbsp; This casserole went down a real treat.\u0026nbsp; It is a little bit different than most Cowboy Casseroles which you may see out there in that I add herbs and vegetables to mine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3728.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI still use the cream soup . . . but\u0026nbsp; the addition of Worcestershire Sauce, Mushroom ketchup, tomato ketchup really enhances the flavours of this lovely stand by.\u0026nbsp; It's like a cottage pie . . . but with a tater tot covering instead of mash.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3729.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you keep ground beef, tinned soup and sweet corn, along with frozen tater tots in your store cupboard\/freezer . . . then you always have the makings of this delicious and economical casserole ready to go.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3731.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a real family pleasing meal.\u0026nbsp; It's hearty and filling and so very tasty.\u0026nbsp; I like to make a salad to serve on the side and green beans.\u0026nbsp; The other night I added some garlic bread as it was a company meal.\u003Cbr \/\u003E\nNeedless to say, the meal was well received.\u0026nbsp; I knew it would be.\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3730.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Cowboy Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cowboy-casserole\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis may not look \nvery tasty, but trust me when I say it's delicious.\u0026nbsp; I like to make the \nmeat mixture the day before and let it ripen overnight.\u0026nbsp; I think it's \neven more delicious when you do this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500g of extra lean ground beef (2 1\/2 pounds)\u003Cbr \/\u003E\nolive oil spray\u003Cbr \/\u003E\na knob of butter\u003Cbr \/\u003E\n1 large leek, split, washed and thinly sliced\u003Cbr \/\u003E\n1 small onion, peeled and minced\u003Cbr \/\u003E\n3 cloves garlic, peeled and minced (or 3 tsp Gourmet Garden crushed garlic)\u003Cbr \/\u003E\n1 tsp mixed dried herbs (thyme, summer savoury, marjoram)\u003Cbr \/\u003E\n2 dessert spoonful's of tomato ketchup\u003Cbr \/\u003E\na good splash of Worcestershire sauce\u003Cbr \/\u003E\na good splash of mushroom ketchup\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n1 (340g) tin of sweet corn, drained (about 1 1\/2 cups)\u003Cbr \/\u003E\n1 tin of condensed cream of mushroom soup, undiluted\u003Cbr \/\u003E\n125ml of whole milk (1\/2 cup)\u003Cbr \/\u003E\n4 heaped TBS sour cream\u003Cbr \/\u003E\n8 ounces strong cheddar cheese, divided (2 cups)\u003Cbr \/\u003E\n1 1\/2 bags of frozen potato nuggets (tater tots)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpray\n a large and deep nonstick pan with some cooking spray.\u0026nbsp; Add the beef \nand scramble fry, cooking until it is no longer pink and any liquid is \ntotally evaporated.\u0026nbsp; Add the knob of butter and continue to cook,\u0026nbsp; until\n it begins to turn golden brown in places.\u0026nbsp; Add the leek, onion, garlic,\n and herbs.\u0026nbsp; Cover and cook over low heat until the vegetables are \nwilted.\u0026nbsp; Stir in the ketchup, Worcestershire sauce, mushroom ketchup, \ncorn, soup, milk, sour cream and 1\/2 of the grated cheese.\u0026nbsp; Heat \nthrough.\u0026nbsp; Taste and adjust seasoning as necessary with salt and pepper.\u0026nbsp;\n Allow to simmer over low heat for about 15 to 20 minutes.\u0026nbsp; Do not let \nit dry out.\u0026nbsp; You want it slightly loose.\u0026nbsp; (If you are making it a day \nahead, pour it into a plastic container at this point, cover and \nrefrigerate.\u0026nbsp;\u0026nbsp; The next day spread it into a 9inch by 13 inch glass \nbaking dish which you have buttered and allow to come to room \ntemperature before proceeding.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScatter\n the frozen potato nuggets over top of the meat mixture.\u0026nbsp; Cover tightly \nwith foil and bake for 30 minutes.\u0026nbsp; Uncover and sprinkle with the \nremaining cheddar cheese.\u0026nbsp; Return to the oven and bake for 15 to 20 \nminutes longer until golden brown and the meat mixture is bubbling \nnicely.\u0026nbsp; Remove from the oven and let stand for 5 to 10 minutes before \nserving.\u0026nbsp; Serve hot.\u0026nbsp; I like to serve this with some salad and green \nbeans.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPssst . . . I did take a picture of it spooned out in the kitchen . . . but it's not that great a picture because the light is artificial.\u0026nbsp; Trust me though, it is really tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3769.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6696692265674814978\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/cowboy-casserole.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6696692265674814978"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6696692265674814978"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/cowboy-casserole.html","title":"Cowboy 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":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8815619943068714280"},"published":{"$t":"2012-12-17T04:00:00.000+00:00"},"updated":{"$t":"2012-12-17T04:00:03.786+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"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":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Chicken and Gnocchi Soup"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3485.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is something intrinsically soul enriching about a pot of homemade chicken soup. Something which speaks to the very essence of our being and at once nourishes as much as it comforts.\u0026nbsp; Homemade chicken soup is like a nice warm hug in a bowl.\u0026nbsp; I love it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"337\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3487.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mom has always been the consummate soup maker in the family\u003Ci\u003E\u003Cb\u003E.\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EShe has always been able to make soup out of absolutely anything . . . and it's always fabulous.\u0026nbsp; Everything I know about making soup . . . I learned holding on to her apron strings.\u0026nbsp; When my marriage broke up some 14 years ago . . . I was living in a rented room in a strangers house . . . not a very nice time for me.\u0026nbsp; I was feeling very much unloved and estranged from my family.\u0026nbsp; It was early in the Canadian Winter . . . and I had a horrible cold.\u003Ci\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EI was sick, sick, sick.\u0026nbsp; My mom showed up with some of her homemade chicken soup and a hug and I instantly felt better.\u0026nbsp; Mom's and chicken soups . . . they just go together . . . kinda like peas and carrots.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3488.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\nThey be perfect medicine for whatever ails you.\u0026nbsp; December this year has been a challenging month in many ways, not the least of which has been my mother being diagnosed with Lung Cancer . . . I'll be flying home to be with her soon . . . but in the mean time it is really hard to be so far away.\u0026nbsp; She who has always sustained me . . . is in need of some sustenance herself.\u0026nbsp; I am entering that stage of life which we all have to go through . . . that time where the child now becomes the parent . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3489.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\nMy good friend April posted this fabulous soup recipe\u0026nbsp; on her blog, \u003Ca href=\"http:\/\/dimplesanddelights.blogspot.co.uk\/2012\/12\/chicken-noodle-soup.html\" target=\"_blank\"\u003E\u003Cb\u003EDimples \u0026amp; Delights\u003C\/b\u003E\u003C\/a\u003E the other day, and it was just the perfect thing for me to fall upon . . . just like a warm hug from a friend, which I very badly needed.\u0026nbsp; Sustenance for the soul.\u003Ci\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EIt looked so good.\u0026nbsp; I just knew I had to make it . . . April is like a breath of fresh air to me.\u0026nbsp; We have never met in person, but I just adore her.\u0026nbsp; We have become kindred spirit friends, and even though I am old enough to be her mother . . . the scales of age just fell away from the get go . . . we be sistas!\u003Ci\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EI love it when that happens . . . it is a rare and beautiful thing, that instant connection.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3491.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\nI made her soup for us yesterday and . . .\u0026nbsp; at the risk of sounding like a mama bear . . . it was just\u0026nbsp; right . . . it was delicious . . . and very much like a warm hug.\u0026nbsp; I felt the love . . . beautiful.\u0026nbsp; The best part of all is it's delicious \u003Ci\u003EAND \u003C\/i\u003Eeasy . . . and as you all know by now . . .\u0026nbsp; I am a rather lazy person\u003Ci\u003E\u003Cb\u003E.\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EI had to make a few adaptions due to a lack of availability of ingredients here in the UK\u003Ci\u003E\u003Cb\u003E.\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EWe don't get frozen egg noodles here, in fact . . . I have never seen any kind of egg noodles here. I used potato gnocchi in stead.\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3495.jpg\" width=\"400\" \/\u003E \u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\nThey enabled me to keep the integrity of the original recipe and also please my pasta hating husband.\u0026nbsp; Somehow he doesn't see gnocci as being pasta . . . and he loves a thick soup and this is just thick enough to be very pleasing to him.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3497.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn all to me . . . it was just like chicken pot pie . . . in soup form.\u0026nbsp; Wonderfully comforting and beautifully tasty!\u0026nbsp; Thanks April!\u003Ci\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EI know you think I could teach you a thing or two about cooking . . . but I want you to know that you have a few tricks up your beautiful sleeve to teach me too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3498.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it when a friendship is a give\/give thing, don't you?\u003Ci\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EFriendship, love . . .\u0026nbsp; and comfort in a bowl.\u0026nbsp; What a fabulous combination!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3499.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken and Gnocchi Soup*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-and-gnocchi-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious \nsoup based on a recipe from my good friend April.\u0026nbsp; It's mostly her \nrecipe but with a few twists of my own due to unavailability of certain \ningredients. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 to 3 boneless, skinless chicken breasts\u003Cbr \/\u003E\n1\/2 large brown onion, peeled and coarsely chopped\u003Cbr \/\u003E\n2 to 3 sticks of celery, washed, de-stringed and chopped\u003Cbr \/\u003E\n3 to 4 carrots, peeled and sliced into rounds, about 1\/4 inch thick\u003Cbr \/\u003E\n1 medium leek, trimmed, washed and cut into rounds (white and light green parts)\u003Cbr \/\u003E\n6 to 8 cups of chicken broth (I used the Knorr chicken stock pots, 3 in number plus 1 1\/2 litre of boiling water)\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n2 TBS flour\u003Cbr \/\u003E\n1\/2 tsp dried thyme\u003Cbr \/\u003E\nfreshly ground black pepper\u003Cbr \/\u003E\nsalt to taste (probably not necessary)\u003Cbr \/\u003E\nfresh chopped flat leaf\u0026nbsp; parsley\u003Cbr \/\u003E\na couple large handfuls of potato gnocchi (1\/2 of a 500g (1 1\/4 lb) packet)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the chicken breasts in a pot along with the chicken stock pots and \nwater.\u0026nbsp; Bring back to the boil, then reduce to a slow simmer and simmer \nfor about 15 to 20 minutes, just until cooked through.\u0026nbsp; Remove the \nchicken from the broth and set aside.\u0026nbsp; Strain the broth through to a \nclean jug.\u0026nbsp; Shred the cooked chicken and reserve. Wash the pot and then \nreturn to the stove.\u0026nbsp; Add the butter and allow it to melt over medium \nlow heat.\u0026nbsp; Add all of the vegetables, the dried thyme and some black \npepper and a bit of salt.\u0026nbsp; Give it all a good stir, Cover tightly and \nsweat over low heat until the vegetables are becoming tender.\u0026nbsp; It may be\n necessary to add a TBS of the reserved stock from time to time.\u0026nbsp; You do\n not want the vegetables to brown, just soften.\u0026nbsp;\u0026nbsp;\u0026nbsp; Once the vegetables \nare softened, sprinkle the flour over top and stir it around.\u0026nbsp; Cook for \nabout 1 minutes and then ladle in the remainder of the reserved stock, \nstirring as you go.\u0026nbsp; Bring back to the boil and then throw in the potato\n gnocchi as well as the shredded chicken.\u0026nbsp; Simmer until the potato \ngnocchi float to the top. Taste and adjust seasoning as necessary.\u0026nbsp; \nScatter with some chopped parsley and serve in heated bowls to enjoy!\u0026nbsp; \nWe had ours with some crusty bread.\u0026nbsp; Scrummo!\u0026nbsp; Thanks April!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"{ About Me }\" height=\"123\" id=\"Image1_img\" src=\"http:\/\/1.bp.blogspot.com\/-NDJdH8DBdNY\/UFpyRTK381I\/AAAAAAAAEiA\/WsL3msC148k\/s300\/374757_10150487723760255_1043181988_n.jpg\" style=\"visibility: visible;\" width=\"150\" \/\u003E\u0026nbsp; Do hop on over and give her a nod!\u0026nbsp; Tell her I sent you!\u0026nbsp; I guarantee you will love what you find.\u0026nbsp; \u003Ca href=\"http:\/\/dimplesanddelights.blogspot.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EDimples \u0026amp; Delights\u003C\/b\u003E\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8815619943068714280\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/chicken-and-gnocchi-soup.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8815619943068714280"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8815619943068714280"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/chicken-and-gnocchi-soup.html","title":"Chicken and Gnocchi 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":"http:\/\/1.bp.blogspot.com\/-NDJdH8DBdNY\/UFpyRTK381I\/AAAAAAAAEiA\/WsL3msC148k\/s72-c\/374757_10150487723760255_1043181988_n.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-417883012759240667"},"published":{"$t":"2012-12-08T04:00:00.000+00:00"},"updated":{"$t":"2012-12-08T04:00:01.838+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Apple and Blueberry Pudding Cake"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/granny_smith-2.jpg\" style=\"height: 303px; width: 337px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday was a day when we really felt like having a comfort food pudding.\u0026nbsp; Something really homey. Something to warm up our insides and chilled bones.\u0026nbsp; A winter pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/blueberries-3.jpg\" style=\"height: 262px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNothing flash or using ingredients that are hard to come by.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chilispaghetti014.jpg\" style=\"height: 433px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething that uses things I generally have in my fridge and larder all the time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chilispaghetti030.jpg\" style=\"height: 378px; width: 363px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething that would deliver a big reward, with little effort.\u0026nbsp; Simple food.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chilispaghetti041.jpg\" style=\"height: 408px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomething that would put a huge smile on Todd's face and have him coming back . . .\u0026nbsp; for more.\u003Cbr \/\u003E\nHe's a simple man with simple tastes . . . nothing fancy for him, please and thank you . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chilispaghetti033.jpg\" style=\"height: 412px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis fit the bill on all counts!\u0026nbsp; This is exactly the type of pudding the British are famous for . . . warm, comforting, rich and delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Chilispaghetti039.jpg\" style=\"height: 400px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Apple and Blueberry Pudding Cake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-blueberry-pudding-cake?pli=1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis has to be one of the easiest desserts around.\u0026nbsp; The fruit gets all soft and delicious and that buttermilk cake topping is just to die for!\u0026nbsp; All in all, a wonderful combination!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 large tart green apples, such as Granny Smith's\u003Cbr \/\u003E225g fresh blueberries (1\/2 pound)\u003Cbr \/\u003E140g plain flour (scant 1 1\/2 cups)\u003Cbr \/\u003E3 tsp baking powder\u003Cbr \/\u003E110g caster sugar (generous half cup)\u003Cbr \/\u003E250ml buttermilk (1 cup)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E1 tsp vanilla paste\u003Cbr \/\u003E85g soft light brown sugar (7 TBS packed)\u003Cbr \/\u003E250ml of boiling water (1cup)\u003Cbr \/\u003Ecreme fraiche to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003EPre-heat the oven to 180*C\/350*F.\u0026nbsp; Butter a medium sized glass baking dish really well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeel and core the apples.\u0026nbsp; Slice them really thin, directly into the prepared baking dish.\u0026nbsp; Toss together with the blueberries.\u0026nbsp; Set aside while you make the batter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the flour, baking powder, and caster sugar together in a bowl.\u0026nbsp; Beat the buttermilk, egg and vanilla paste together.\u0026nbsp; Stir this mixture into the flour mixture, mixing it in well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd the boiling water to the soft light brown sugar, stirring it well to dissolve the sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPour the batter over the fruit, then carefully and quickly pour the boiling water mixture into the baking dish, pouring it into a corner.\u0026nbsp; Place the pudding into the oven and bake for 45 minutes, or until it is well risen and nicely browned, and the top springs back when lightly touched.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon out warm into individual serving dishes and pass the creme fraiche!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/417883012759240667\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/apple-and-blueberry-pudding-cake.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/417883012759240667"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/417883012759240667"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/apple-and-blueberry-pudding-cake.html","title":"Apple and Blueberry Pudding Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8370705329988673366"},"published":{"$t":"2012-12-07T04:00:00.003+00:00"},"updated":{"$t":"2022-02-21T13:34:56.571+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"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":"Winter Warmers"}],"title":{"type":"text","$t":"Bacon Cheeseburger Pie"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3319.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nBacon Cheeseburger Pie. There are fewer things that are better to eat than a delicious cheeseburger. Until now.\u0026nbsp; This easy Cheeseburger Pie combines all the flavours of a traditional cheeseburger with the addition of bacon, in a simple to make but delicious pie.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI decided to go through the refrigerator today and get it ready for Christmas.\nIt's something I do every couple of months anyways, but today I went for it with a particular vigor.\u0026nbsp; My refrigerator is very small, with very little shelf space, mostly due to a water gadget on the door . . . which was a complete waste of space.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt's never worked properly and used up half of the door, which is really vital space when it comes to bottles and jars.\u0026nbsp; Because of that, I can only ever have one jug of milk in my fridge at any given time . . . and a very small container of juice.\u0026nbsp; It's really irritating, but . . . live and learn.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"571\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3316.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nAnyways, I went through the refrigerator and had a real clean out.\u0026nbsp; You know . . . little bits of jam in the bottoms of jam jars, out of date pickles, etc.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI really hate waste like that . . . but with only two of us in the house . . . it is inevitable sometimes.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"562\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3318.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nTo make a long story short I had some pastry which needed using, as well as some cheese and a pound of extra lean beef mince.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESo I decided to make a pie with it, but not just an ordinary pie . . . a Bacon Cheeseburger Pie, because I also had some streaky bacon which needed using up as well. When you got it, you got it.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis is not the Pioneer Woman Cheeseburger Pie. This is my Cheeseburger Pie. I am no Pioneer woman, but this is great if I don't say so myself.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3317.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nI tried so use tradition cheeseburger flavor in this tasty pie . . . yellow mustard and tomato sauce (ketchup) and pickle, and some caramelized onions, along with a variety of spices and herbs.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThere's grated cheddar in the meat mixture as well as on the top . . . and of course some scrummy streaky bacon garnishing the top.\u0026nbsp; Everything tastes better with bacon!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"611\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3324.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nI recently got some of the \u003Ca href=\"http:\/\/www.gourmetgarden.com\/uk\/\" target=\"_blank\"\u003E\u003Cb\u003EGourmet Garden\u003C\/b\u003E\u003C\/a\u003E Products and thought their crushed Garlic would be perfect for this pie. \u0026nbsp; My garlic bulbs always dry up before I can get them used.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis Gourmet Garden crushed Garlic is perfect for me.\u0026nbsp; It's stays fresh in the refrigerator for up to two weeks, is easy to squeeze out into my dish, contains natural ingredients without a lot of preservatives and oil.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI have tried ready chopped garlic etc before, but have never really liked the stuff.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3323.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nI really like the Gourmet Garden garlic though and best of all it's ready on tap, no mess or fuss and my hands stay garlic free.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI really dislike the smell of onions and garlic on my hands. One teaspoon of the Gourmet Garden Garlic\u0026nbsp; is the same as one regular clove of garlic.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3326.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nI was really pleased with the way this pie turned out and my husband loved it so much he had two slices!\u0026nbsp; It's filled with beautiful flavours so I am not surprised.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIf you like you could also garnish it with your favourite burger toppings, like chopped onions, pickles, sliced tomatoes, lettuce. I had in mind to make some special sauce to have on this, but after smelling all of those tasty aromas coming out of the oven while it was baking, we just couldn't wait long enough.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt would be a really great addition however.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3328.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nWe just had to tuck in right away! If anything it tasted even better than it smelled . . . like I said hubbie had two pieces all by himself.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EBoth of us are looking forward to the leftovers tomorrow.\u0026nbsp; All in all it was a really scrummy way of making one pound of beef mince go a very long way!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3332.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003E\u003Cb\u003E*Bacon Cheeseburger Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bacon-cheeseburger-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKids, big and small will love this one.\u0026nbsp; If it's in a pie . . . I'm there!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 TBS olive oil\u003Cbr \/\u003E\n1 medium onion, peeled and finely chopped\u003Cbr \/\u003E\n3 tsp of garlic paste\u003Cbr \/\u003E\n1 pound of extra lean minced steak\u003Cbr \/\u003E\n1\/2 tsp smoked paprika\u003Cbr \/\u003E\n1\/4 tsp sweet paprika\u003Cbr \/\u003E\n1\/2 tsp thyme\u003Cbr \/\u003E\n1\/4 tsp ground chili pepper\u003Cbr \/\u003E\n1\/2 tsp black pepper\u003Cbr \/\u003E\n1 tsp salt\u003Cbr \/\u003E\n1 TBS brown sugar\u003Cbr \/\u003E\n1 TBS tomato ketchup\u003Cbr \/\u003E\n1 TBS yellow mustard\u003Cbr \/\u003E\n1 TBS balsamic syrup\u003Cbr \/\u003E\n1 TBS Worcestershire sauce\u003Cbr \/\u003E\n2 large free range eggs, beaten\u003Cbr \/\u003E\n1 dessert spoon sweet pickle relish\u003Cbr \/\u003E\n40g of seasoned dried bread crumbs (1\/3 cup)\u003Cbr \/\u003E\n240g grated cheddar cheese (2 cups)\u003Cbr \/\u003E\n3 slices of partially cooked streaky bacon\u003Cbr \/\u003E\npastry for one 9-inch pie tin\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"574\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3335.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a 9 inch pie dish with the pastry and flute edges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n the oil in a large skillet.\u0026nbsp; Add the onions and cook until they are \nsoftened and beginning to caramelize.\u0026nbsp; Crumble in the beef and cook, \nstirring and mashing it with a fork, until it is cooked through.\u0026nbsp; Stir \nin the garlic paste, both paprikas, thyme, chili, black pepper, and \nsalt.\u0026nbsp; Continue to cook until it begins to brown.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ETurn out the heat.\u0026nbsp; \nStir in the bread crumbs, brown sugar, ketchup, mustard, Balsamic syrup, \nWorcestershire sauce, pickle relish, and half of the cheddar cheese.\u0026nbsp; \nStir in the beaten eggs.\u0026nbsp; Spread the mixture into the prepared crust.\u0026nbsp; \nBake for 20 minutes.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ERemove from the oven.\u0026nbsp; Sprinkle with the remaining\n cheese and the partially cooked pieces of bacon, cut in half crosswise,\n placing them in a spoke manner.\u0026nbsp; Bake for an additonal 20 to 25 \nminutes, until the crust is crisp and the pie is golden brown.\u0026nbsp; Let \nstand for 5 minutes before serving.\u0026nbsp; Cut into wedges to serve.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; you can serve your traditional burger toppings with this if you like.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cimg alt=\"Bacon Cheeseburger Pie\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3328.jpg\" title=\"Bacon Cheeseburger Pie\" width=\"634\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8370705329988673366\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/bacon-cheeseburger-pie.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8370705329988673366"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8370705329988673366"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/bacon-cheeseburger-pie.html","title":"Bacon Cheeseburger Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});