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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/comfort+foods.?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/comfort%20foods."},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"13"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2231010625110125806"},"published":{"$t":"2020-12-01T08:00:00.002+00:00"},"updated":{"$t":"2020-12-01T10:20:25.328+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Italian Rice Pilaf"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hBLQDvKbvyc\/X8UwG3bqlpI\/AAAAAAADGUk\/fUtxXIXhOykKQt5ud2Z6tueBT4NgUecPwCLcBGAsYHQ\/s2048\/Best%2Bcover%2Bpilaff.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1793\" data-original-width=\"2048\" height=\"560\" src=\"https:\/\/1.bp.blogspot.com\/-hBLQDvKbvyc\/X8UwG3bqlpI\/AAAAAAADGUk\/fUtxXIXhOykKQt5ud2Z6tueBT4NgUecPwCLcBGAsYHQ\/w640-h560\/Best%2Bcover%2Bpilaff.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\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: left;\"\u003EWhen I was younger, ie. a child, I used to love Rice-a-Roni.\u0026nbsp; It was the San Francisco treat!\u0026nbsp; I loved the commercials on the television with the San Francisco Trolley and its bell.\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 was not something we had very often actually. I probably served it more when my own children were growing up. It came in a variety of flavours.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sttuc4m6tWs\/X8UwGtockpI\/AAAAAAADGUg\/UxK07ebdaLkfBX-j9uPQz7CNEHUNti0qwCLcBGAsYHQ\/s2048\/Cover%2Brice.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1915\" data-original-width=\"2048\" height=\"598\" src=\"https:\/\/1.bp.blogspot.com\/-sttuc4m6tWs\/X8UwGtockpI\/AAAAAAADGUg\/UxK07ebdaLkfBX-j9uPQz7CNEHUNti0qwCLcBGAsYHQ\/w640-h598\/Cover%2Brice.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;Basically it was a rice dish combined with pasta. You browned the rice and pasta in a skillet and then added water and a seasoning packet. I am sure it was pretty high in salt and artificial flavours and ingredients.\u003C\/p\u003E\u003Cp\u003EThese days I prefer to make it from scratch.\u0026nbsp; Its not very hard to make from scratch when it comes right down to it. Is quick, easy and delicious.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-L9u5wnRmKlY\/X8UwGog9ssI\/AAAAAAADGUc\/oLnQsCW0Sjwis-SLrj8EndttR7VPyKwEACLcBGAsYHQ\/s2048\/IMG_7853.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1490\" data-original-width=\"2048\" height=\"466\" src=\"https:\/\/1.bp.blogspot.com\/-L9u5wnRmKlY\/X8UwGog9ssI\/AAAAAAADGUc\/oLnQsCW0Sjwis-SLrj8EndttR7VPyKwEACLcBGAsYHQ\/w640-h466\/IMG_7853.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThese days I prefer to call it a Pilaf . A Pilaf is a rice dish that originated in the middle east. It usually involves browning or toasting some rice (and in this case vermicelli) and then adding seasonings, vegetables and stock.\u003C\/p\u003E\u003Cp\u003EYou can also add bits of meat or fish.\u0026nbsp; This version is meant to be a side dish and I have added Italian flavours.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hqtYOdztugI\/X8UwHc6D8mI\/AAAAAAADGUo\/QguMthZr0oglKuAbULVKiiZP3B1rnW7dQCLcBGAsYHQ\/s2048\/IMG_7854.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1696\" data-original-width=\"2048\" height=\"530\" src=\"https:\/\/1.bp.blogspot.com\/-hqtYOdztugI\/X8UwHc6D8mI\/AAAAAAADGUo\/QguMthZr0oglKuAbULVKiiZP3B1rnW7dQCLcBGAsYHQ\/w640-h530\/IMG_7854.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003ENormally I would use vermicelli, which is a very thin pasta.\u0026nbsp; I did not have any of that today. Today I used broken up spaghettini. It worked well.\u003C\/p\u003E\u003Cp\u003EYou can also use orzo.\u0026nbsp; Orzo is a rice shaped pasta.\u0026nbsp; All work in this. You are going to toast it in some butter. This adds flavour, colour and interest.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8MFOr3gg8Zw\/X8UwHgVZrwI\/AAAAAAADGUs\/8DRuFKKUXd47edKLQjxH9wRKdLlLGDbYgCLcBGAsYHQ\/s2048\/IMG_7855.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1925\" data-original-width=\"2048\" height=\"602\" src=\"https:\/\/1.bp.blogspot.com\/-8MFOr3gg8Zw\/X8UwHgVZrwI\/AAAAAAADGUs\/8DRuFKKUXd47edKLQjxH9wRKdLlLGDbYgCLcBGAsYHQ\/w640-h602\/IMG_7855.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EYou brown the pasta in some butter and then toss in the rice.\u0026nbsp; I used Jasmine rice.\u003C\/p\u003E\u003Cp\u003EI love Jasmine rice. You sometimes will see it called popcorn rice. It is a long grain rice and is perfect for things like pilaf. It has a delicate floral and buttery scent.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SiOIEodqB9Q\/X8UwH4v88KI\/AAAAAAADGUw\/cbHrU-E785Ea3WvsdsqLeCdgDnHTocQwgCLcBGAsYHQ\/s2048\/IMG_7857.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1656\" data-original-width=\"2048\" height=\"518\" src=\"https:\/\/1.bp.blogspot.com\/-SiOIEodqB9Q\/X8UwH4v88KI\/AAAAAAADGUw\/cbHrU-E785Ea3WvsdsqLeCdgDnHTocQwgCLcBGAsYHQ\/w640-h518\/IMG_7857.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EOnce you have coated the rice in the butter you then add water and a mix of herbs and seasonings. Today I added Italian flavours.\u003C\/p\u003E\u003Cp\u003EBasil, oregano, thyme, rosemary,\u0026nbsp; parsley, etc. You can use fresh if you like.\u0026nbsp; Just double the amounts. I had no fresh today so I used dried.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-RsuWuZf9kPs\/X8UwIGAo5AI\/AAAAAAADGU0\/k4tdRZ6IVtM7uQxPfcGIItI9_u5mfbUiwCLcBGAsYHQ\/s2048\/IMG_7858.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1187\" data-original-width=\"2048\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-RsuWuZf9kPs\/X8UwIGAo5AI\/AAAAAAADGU0\/k4tdRZ6IVtM7uQxPfcGIItI9_u5mfbUiwCLcBGAsYHQ\/w640-h370\/IMG_7858.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EIn the olden days fresh herbs were a real rarity. My mother never used fresh herbs. not ever.\u0026nbsp; Except perhaps fresh chives of parsley.\u0026nbsp; And even that was once in a blue\u0026nbsp; moon.\u003C\/p\u003E\u003Cp\u003EParsley was meant as a garnish.\u0026nbsp; My father grew a pot of chives. He liked them in his bologna sandwiches.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-IxeeM5e977M\/X8UwIHZJ_5I\/AAAAAAADGU4\/EivlUJNNz7AZ1KgGmALBdk_YzPQGeSp_gCLcBGAsYHQ\/s2048\/IMG_7860.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1641\" data-original-width=\"2048\" height=\"512\" src=\"https:\/\/1.bp.blogspot.com\/-IxeeM5e977M\/X8UwIHZJ_5I\/AAAAAAADGU4\/EivlUJNNz7AZ1KgGmALBdk_YzPQGeSp_gCLcBGAsYHQ\/w640-h512\/IMG_7860.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EMy mother didn't use a lot of herbs at all. My father didn't (and doesn't) like wildly flavoured food. He likes things simple. My mom used salt and pepper.\u003C\/p\u003E\u003Cp\u003EWhen I was a teenager she discovered oregano. Before we knew it she was sneaking dried oregano into everything!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--mvgSKss6s4\/X8UwIqPyfLI\/AAAAAAADGU8\/0DTNzgf1Q5wLiEEa2feO7RtazenmZw_iwCLcBGAsYHQ\/s2048\/IMG_7861.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1856\" data-original-width=\"2048\" height=\"580\" src=\"https:\/\/1.bp.blogspot.com\/--mvgSKss6s4\/X8UwIqPyfLI\/AAAAAAADGU8\/0DTNzgf1Q5wLiEEa2feO7RtazenmZw_iwCLcBGAsYHQ\/w640-h580\/IMG_7861.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EWhen I say everything, I mean literally everything. Nothing was safe from her bottle of Oregano. it ended up in our soups, stews, BBQ sauce, Chili, everything.\u003C\/p\u003E\u003Cp\u003EBless her heart. She was actually living life on the edge with this discovery. For her anyways.\u0026nbsp; My father accepted the oregano and peace reigned.\u0026nbsp; He is always reminding me however, that he likes simple things.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EHwzRWX7tAw\/X8UwJI3lnBI\/AAAAAAADGVA\/CcDPeaaHHLI1fDfrcZZalYeTQIf1WzxLgCLcBGAsYHQ\/s2048\/IMG_7862.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1744\" data-original-width=\"2048\" height=\"544\" src=\"https:\/\/1.bp.blogspot.com\/-EHwzRWX7tAw\/X8UwJI3lnBI\/AAAAAAADGVA\/CcDPeaaHHLI1fDfrcZZalYeTQIf1WzxLgCLcBGAsYHQ\/w640-h544\/IMG_7862.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EI am not sure if he will like this or not.\u0026nbsp; We shall see. I hope that he will.\u0026nbsp; I happen to love it.\u003C\/p\u003E\u003Cp\u003EIt goes together really quickly and has fabulous flavours.\u0026nbsp; Flavours that go together with just about anything.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-sdHFprHsMTQ\/X8UwJkYUbMI\/AAAAAAADGVE\/Evf1_FjFkJ4iblC3584HtYhP6BupOIC1wCLcBGAsYHQ\/s2048\/IMG_7863.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1937\" data-original-width=\"2048\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-sdHFprHsMTQ\/X8UwJkYUbMI\/AAAAAAADGVE\/Evf1_FjFkJ4iblC3584HtYhP6BupOIC1wCLcBGAsYHQ\/w640-h606\/IMG_7863.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;I especially love it with grilled salmon.\u0026nbsp; Salmon is one of those fishes that demands strong flavours to accompany it.\u003C\/p\u003E\u003Cp\u003ESalmon can be quite a strongly flavoured fish . You want something on the side that will stand up to it, but not overcome it. You want it to complement it.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-elGJ6ClU7tU\/X8UwKK6YVSI\/AAAAAAADGVI\/1cCMiVeH1t0UFCMfpA7Tns1RdTR8Lg0CACLcBGAsYHQ\/s2048\/IMG_7865.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1710\" data-original-width=\"2048\" height=\"534\" src=\"https:\/\/1.bp.blogspot.com\/-elGJ6ClU7tU\/X8UwKK6YVSI\/AAAAAAADGVI\/1cCMiVeH1t0UFCMfpA7Tns1RdTR8Lg0CACLcBGAsYHQ\/w640-h534\/IMG_7865.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EIf you wanted to you could turn this into a main dish by adding some cooked meat or fish to it. It would be kind of like a fried rice then I suppose.\u0026nbsp; With Italian flavours.\u003C\/p\u003E\u003Cp\u003EI was trying to describe how to make this to my daughter earlier. She thought it sounded really delicious. \u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Tk-Yx9Rt3YQ\/X8UwKYhi1iI\/AAAAAAADGVM\/B6KwD8M7ZiQkgDZ8EeEXsTDj6qOLn9zKACLcBGAsYHQ\/s2048\/IMG_7866.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1707\" data-original-width=\"2048\" height=\"534\" src=\"https:\/\/1.bp.blogspot.com\/-Tk-Yx9Rt3YQ\/X8UwKYhi1iI\/AAAAAAADGVM\/B6KwD8M7ZiQkgDZ8EeEXsTDj6qOLn9zKACLcBGAsYHQ\/w640-h534\/IMG_7866.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;My oldest daughter is developmentally challenged. I always try to write my recipes so that anyone can cook them. I try to explain them in simple terms.\u003C\/p\u003E\u003Cp\u003EI try to write them so that she can make them. Generally speaking that is my criteria. If I think she can cook them.\u0026nbsp; That way I know most people can have success with them.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-D8ZPP7g5QEs\/X8UwKn_iJsI\/AAAAAAADGVQ\/xRIv71Ibgfs1KP6NLKmlMF9z0hd2adC2QCLcBGAsYHQ\/s2048\/IMG_7867.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1693\" data-original-width=\"2048\" height=\"530\" src=\"https:\/\/1.bp.blogspot.com\/-D8ZPP7g5QEs\/X8UwKn_iJsI\/AAAAAAADGVQ\/xRIv71Ibgfs1KP6NLKmlMF9z0hd2adC2QCLcBGAsYHQ\/w640-h530\/IMG_7867.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EI really get perturbed when someone tries one of my recipes and they say it didn't work for them.\u0026nbsp; They will say, I cut down this, and I added that and I left out whatnot, but it didn't work!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ELike its the recipe's fault.\u0026nbsp; Cooking is very subjective and very much a matter of taste.\u0026nbsp; What I present here have always been tested and tried.\u0026nbsp; I have had success with them, as written.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-p6CPu8txeMI\/X8UwK6TPhFI\/AAAAAAADGVU\/RT0vJWcmVREGNJgdAqVMfQyf9u1HSR5BwCLcBGAsYHQ\/s2048\/IMG_7868.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1776\" data-original-width=\"2048\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-p6CPu8txeMI\/X8UwK6TPhFI\/AAAAAAADGVU\/RT0vJWcmVREGNJgdAqVMfQyf9u1HSR5BwCLcBGAsYHQ\/w640-h556\/IMG_7868.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003EAnything else is a matter of taste.\u0026nbsp; And we all like different things.\u0026nbsp; In any case, I hope you will make it and enjoy it.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EIt makes a great midweek side dish and the leftovers reheat very well.\u003Cbr \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/4uMQAIc.jpg\",\"name\":\"Italian Rice-a-Roni\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT16M\",\"totalTime\":\"PT31M\",\"description\":\"This buttery rice dish is nicely flavoured and easy to make. It goes very well with most things!\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"2 TBS butter\",\"1 cup (100g) short cut vermicelli\",\"1 cup (165g) jasmine rice\",\"4 cups (960ml) water\",\"2 TBS chicken boullion powder\",\"pinch crushed red chillies\",\"1\/2 tsp dried basil\",\"1 tsp dried rosemary\",\"1 tsp dried oregano\",\"1 tsp dried thyme\",\"2 tsp dried parsley\",\"salt and black pepper to taste\"],\"recipeInstructions\":[\"Melt the butter in a large skillet. Once it begins to foam add the vermicelli.  Cook, stirring until it turns golden brown. Add the rice, stirring it to coat. Add the water, chicken stock, and all of the herbs.  Bring to the boil, then reduce to a slow simmer and cover.\",\"Cook for 15 to 16 minutes until the rice is tender and all of the liquid has been absorbed. Remove from the heat.  Taste and adjust seasoning with some salt and pepper if need be.  Let rest for five minutes.  Fluff with a fork and serve.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"253\" data-ccmcardnum=\"1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" draggable=\"false\" height=\"560\" src=\"https:\/\/i.imgur.com\/4uMQAIc.jpg\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=253\u0026amp;cardnum=1\" id=\"ccm-printbutton\" onclick=\"this.href = this.href + \u0026quot;\u0026amp;url=\u0026quot; + location.href;ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EItalian Rice Pilaf\u003Cbr \/\u003E\u003C\/h3\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: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 16 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Einactive time: 5 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 31 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis buttery rice dish is nicely flavoured and easy to make. It goes very well with most things!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 TBS butter\u003C\/li\u003E\u003Cli\u003E1 cup (100g) short cut vermicelli\u003C\/li\u003E\u003Cli\u003E1 cup (165g) jasmine rice\u003C\/li\u003E\u003Cli\u003E4 cups (960ml) water\u003C\/li\u003E\u003Cli\u003E2 TBS chicken boullion powder\u003C\/li\u003E\u003Cli\u003Epinch crushed red chillies\u003C\/li\u003E\u003Cli\u003E1\/2 tsp dried basil\u003C\/li\u003E\u003Cli\u003E1 tsp dried rosemary\u003C\/li\u003E\u003Cli\u003E1 tsp dried oregano\u003C\/li\u003E\u003Cli\u003E1 tsp dried thyme\u003C\/li\u003E\u003Cli\u003E2 tsp dried parsley\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\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\u003EMelt the butter in a large skillet. Once it begins to foam add the vermicelli.\u0026nbsp; Cook, stirring until it turns golden brown. Add the rice, stirring it to coat. Add the water, chicken stock, and all of the herbs.\u0026nbsp; Bring to the boil, then reduce to a slow simmer and cover.\u003C\/li\u003E\u003Cli\u003ECook for 15 to 16 minutes until the rice is tender and all of the liquid has been absorbed. Remove from the heat.\u0026nbsp; Taste and adjust seasoning with some salt and pepper if need be.\u0026nbsp; Let rest for five minutes.\u0026nbsp; Fluff with a fork and serve.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: 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text-align: center;\"\u003E\u003Cimg alt=\"Italian Rice Pilaf\" border=\"0\" data-original-height=\"1621\" data-original-width=\"2048\" height=\"506\" src=\"https:\/\/1.bp.blogspot.com\/-gAoq8gjSpZQ\/X8U15x5biEI\/AAAAAAADGVs\/uHQ703kvfAcEiIbEVreN5Ey4SP8r16mDACLcBGAsYHQ\/w640-h506\/End.JPG\" title=\"Italian Rice Pilaf\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. 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Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2231010625110125806\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/italian-rice-pilaf.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2231010625110125806"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2231010625110125806"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/11\/italian-rice-pilaf.html","title":"Italian Rice Pilaf"}],"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\/-hBLQDvKbvyc\/X8UwG3bqlpI\/AAAAAAADGUk\/fUtxXIXhOykKQt5ud2Z6tueBT4NgUecPwCLcBGAsYHQ\/s72-w640-h560-c\/Best%2Bcover%2Bpilaff.JPG","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7370130479410554049"},"published":{"$t":"2017-01-01T04:00:00.001+00:00"},"updated":{"$t":"2021-03-02T13:07:21.620+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"low fat options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"A Lighter Green Bean Casserole"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8f4sa8PajaI\/WGO4SDX8IRI\/AAAAAAAAf6E\/d4-H-ccIONkJw3Tl-lS6K0F7duy4RkG_gCLcB\/s1600\/DSCN0294.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-8f4sa8PajaI\/WGO4SDX8IRI\/AAAAAAAAf6E\/d4-H-ccIONkJw3Tl-lS6K0F7duy4RkG_gCLcB\/w640-h624\/DSCN0294.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nA lighter Green Bean Casserole.\u0026nbsp; This tasty recipe for a green bean casserole from scratch, never fails to please.\u0026nbsp;\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;\"\u003EI can remember the very first time I tasted Green Bean Casserole.\u0026nbsp; I was 10 years old.\u0026nbsp; We were on our way to Nova Scotia from Manitoba and my parents had decided to go through the states to get there.\u0026nbsp;\u0026nbsp;\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;\"\u003EMy mother's cousin Polly and her family lived (and still do) in Vermont.\u0026nbsp; We spent some time visiting with them and enjoying their hospitality.\u0026nbsp; Supper was served out in their garden at a picnic table and Green Bean Casserole was on the menu.\u0026nbsp; It was love at first bite.\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\/-Uu3sFpRS3T4\/WGO4RX2hiHI\/AAAAAAAAf6A\/dr5d19J5krgPi_KWR9HKlN0SsQog4uc7gCLcB\/s1600\/DSCN0295.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"616\" src=\"https:\/\/2.bp.blogspot.com\/-Uu3sFpRS3T4\/WGO4RX2hiHI\/AAAAAAAAf6A\/dr5d19J5krgPi_KWR9HKlN0SsQog4uc7gCLcB\/w640-h616\/DSCN0295.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nI have to say that no green bean casserole I have ever tasted since has come close to the memory of the taste of that one we enjoyed\u0026nbsp; in the dusk of an early summer evening,\u0026nbsp; sitting at that picnic table outside that old house on top of a Vermont hillside.\u0026nbsp;\u0026nbsp;\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;\"\u003EI am sure it was the company which made it even more delicious.\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\/-BhRfZRfx-XA\/WGO4XEt2j9I\/AAAAAAAAf6I\/wV_AomwTy-oQXT_OEPp0EWW4nH6Zd5PmACLcB\/s1600\/DSCN0296.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"573\" src=\"https:\/\/2.bp.blogspot.com\/-BhRfZRfx-XA\/WGO4XEt2j9I\/AAAAAAAAf6I\/wV_AomwTy-oQXT_OEPp0EWW4nH6Zd5PmACLcB\/w640-h573\/DSCN0296.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nThis is a lighter version of that.\u0026nbsp; There are no cream soups involved.\u0026nbsp; I make my own sauce.\u0026nbsp;\u0026nbsp;\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;\"\u003EThere is plenty of caramelized fresh onion, which more than makes up for the lack of tinned french fried onions.\u0026nbsp; There is plenty of crunch on top from crushed cracker crumbs . . . \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\/-w0cZTeT7S9E\/WGO4wvMsGFI\/AAAAAAAAf6Y\/eTPulbIppUMebg7zBvBPlbqyxYCHAWEpwCLcB\/s1600\/DSCN0297.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"584\" src=\"https:\/\/3.bp.blogspot.com\/-w0cZTeT7S9E\/WGO4wvMsGFI\/AAAAAAAAf6Y\/eTPulbIppUMebg7zBvBPlbqyxYCHAWEpwCLcB\/w640-h584\/DSCN0297.JPG\" title=\"A Lighter Green Bean Casserole\" 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\u0026nbsp;I could sit and eat a whole plate of this and nothing else.\u0026nbsp; It pleases me that much.\u0026nbsp;\u0026nbsp;\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;\"\u003EIt went very well with the Gingersnap Glazed Ham I baked the other day.\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\/-JJlIq6lCSdI\/WGO4_AyWvlI\/AAAAAAAAf6k\/5OywAS-DMgMZrQLatiuFYr7TnuYNqZ-egCLcB\/s1600\/DSCN0298.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"619\" src=\"https:\/\/4.bp.blogspot.com\/-JJlIq6lCSdI\/WGO4_AyWvlI\/AAAAAAAAf6k\/5OywAS-DMgMZrQLatiuFYr7TnuYNqZ-egCLcB\/w640-h619\/DSCN0298.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nIt felt good to be eating something a little bit lighter than all of that indulgence of our Christmas feasting.\u0026nbsp;\u0026nbsp;\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;\"\u003EThis is a dish I make every now and again, and everytime I do I ask myself why I don't make it more often. \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\/-LGOkIVsUMaE\/WGO5G6APhrI\/AAAAAAAAf6w\/nyXgd3KwZQ0oWzc4FXOvmUPlk86QXQ4YACLcB\/s1600\/DSCN0299.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"595\" src=\"https:\/\/3.bp.blogspot.com\/-LGOkIVsUMaE\/WGO5G6APhrI\/AAAAAAAAf6w\/nyXgd3KwZQ0oWzc4FXOvmUPlk86QXQ4YACLcB\/w640-h595\/DSCN0299.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nProbably because it is a dish I reserve for special occasions, choosing in my every day life to eat my vegetables simply steamed . . . were it not so, I daren't think of the size I would be. \u0026nbsp;\u0026nbsp;\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;\"\u003EIn any case its a new year and there is no better way to begin it than with a happy memory and a delicious side dish.\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\/-EqzntEpM0l8\/WGO5ZTGJpSI\/AAAAAAAAf64\/W8nIrsWYJfIOsm6K9fqYdT5aCNxEprpegCLcB\/s1600\/DSCN0300.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"576\" src=\"https:\/\/4.bp.blogspot.com\/-EqzntEpM0l8\/WGO5ZTGJpSI\/AAAAAAAAf64\/W8nIrsWYJfIOsm6K9fqYdT5aCNxEprpegCLcB\/w640-h576\/DSCN0300.JPG\" title=\"A Lighter Green Bean Casserole\" 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\u003E\n\u003Cdiv\u003E\n\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*A Lighter Green Bean Casserole*\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\/a-lighter-green-bean-casserole\" 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 and a lot lighter than the one which uses cream soups.\u0026nbsp; \nBlanching the green beans in advance helps to preserve their green \ncolour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n410g of fresh green beans (about 15 ounces) stemmed and cut in half crosswise\u003C\/div\u003E\n1\/2 large spanish onion, peeled and chopped\u003C\/div\u003E\n225ml warm chicken broth (1 cup)\u003C\/div\u003E\n4 TBS butter\u003C\/div\u003E\n4 TBS flour\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp dried thyme leaves\u003C\/div\u003E\n12 round buttery crackers, crumbled\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\/-QCSDPto4mKc\/WGO50nK40VI\/AAAAAAAAf7M\/Be5oa_1U7hAc2zWIsLtH9JsEa0tMJMKmQCLcB\/s1600\/DSCN0301.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"589\" src=\"https:\/\/2.bp.blogspot.com\/-QCSDPto4mKc\/WGO50nK40VI\/AAAAAAAAf7M\/Be5oa_1U7hAc2zWIsLtH9JsEa0tMJMKmQCLcB\/w640-h589\/DSCN0301.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nBring a pot of lightly salted water to the boil.\u0026nbsp; Blanche the \ngreen beans in the boiling water for 3 minutes.\u0026nbsp; Drain well and set \naside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nMelt the butter in a saucepan over medium low heat.\u0026nbsp;\n Add the chopped onion, reduce the heat to low and cook, stirring \nfrequently, over low heat until the onions begin to caramelize.\u0026nbsp; This \nwill take about 10 minutes.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a shallow casserole dish.\u003Cbr \/\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\/-lAQWahFH90E\/WGO50ei60jI\/AAAAAAAAf7I\/EbSbSFk1sXYgxchy6Uk0iQcIOH-EhpLLgCLcB\/s1600\/DSCN0302.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"589\" src=\"https:\/\/1.bp.blogspot.com\/-lAQWahFH90E\/WGO50ei60jI\/AAAAAAAAf7I\/EbSbSFk1sXYgxchy6Uk0iQcIOH-EhpLLgCLcB\/w640-h589\/DSCN0302.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nSprinkle the flour over the onions in the saucepan.\u0026nbsp; Cook, stirring for \nseveral minutes.\u0026nbsp; Whisk in the warm chicken broth.\u0026nbsp; Whisk constantly \nuntil thickened.\u0026nbsp; (It will be fairly thick.)\u0026nbsp; Taste and adjust seasoning\n with salt and black pepper.\u0026nbsp; Stir in the thyme leaves. \u0026nbsp; Add the green \nbeans and stir well to coat.\u0026nbsp; Spread in the casserole dish.\u0026nbsp; Crumble the\n crackers over top..\u0026nbsp; Cover tightly with a buttered sheet of foil.\u0026nbsp; (In truth I spritz it with a bit of low fat cooking spray.) \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\/-3-hU-fL22Vw\/WGO5__KBZsI\/AAAAAAAAf7c\/CWb-9LUkBwwPPFqPEO4XYGevAxpj6CvbgCLcB\/s1600\/DSCN0303.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"571\" src=\"https:\/\/4.bp.blogspot.com\/-3-hU-fL22Vw\/WGO5__KBZsI\/AAAAAAAAf7c\/CWb-9LUkBwwPPFqPEO4XYGevAxpj6CvbgCLcB\/w640-h571\/DSCN0303.JPG\" title=\"A Lighter Green Bean Casserole\" 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\nBake in the preheated oven for about 30 minutes covered.\u0026nbsp; Uncover and \nbake for 15 to 20 minutes longer, until the beans are tender and the \nsauce is bubbling and the top is golden brown.\u0026nbsp; Remove and keep warm.\u0026nbsp; \nServe warm as a delicious side dish.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\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:\/\/2.bp.blogspot.com\/-qwgEcPP1EXc\/WGO6KAxR-UI\/AAAAAAAAf7o\/q495t7JcbU010U163S37DF_dzjlQD8AKwCLcB\/s1600\/DSCN0304.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"A Lighter Green Bean Casserole\" border=\"0\" height=\"373\" src=\"https:\/\/2.bp.blogspot.com\/-qwgEcPP1EXc\/WGO6KAxR-UI\/AAAAAAAAf7o\/q495t7JcbU010U163S37DF_dzjlQD8AKwCLcB\/w640-h373\/DSCN0304.JPG\" title=\"A Lighter Green Bean Casserole\" 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\u0026nbsp;Bon Appetit mes amis!!\u0026nbsp; !\u0026nbsp; Bon Appetit!\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\u003Cp\u003E \n\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\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\u0026nbsp;\u003C\/span\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;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7370130479410554049\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/a-lighter-green-bean-casserole.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7370130479410554049"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7370130479410554049"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/01\/a-lighter-green-bean-casserole.html","title":"A Lighter Green Bean Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-8f4sa8PajaI\/WGO4SDX8IRI\/AAAAAAAAf6E\/d4-H-ccIONkJw3Tl-lS6K0F7duy4RkG_gCLcB\/s72-w640-h624-c\/DSCN0294.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-821050024276426398"},"published":{"$t":"2016-07-01T04:00:00.000+01:00"},"updated":{"$t":"2016-07-01T04:00:05.418+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"storecupboard suppers"}],"title":{"type":"text","$t":"Salisbury Meatballs"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN7898_zpsadzd4yy2.jpg\" border=\"0\" height=\"397\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7898_zpsadzd4yy2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell, I have to say the weather this summer so far has been absolutely horrible!\u0026nbsp; Rainy and cold, cold, cold.\u0026nbsp;\u0026nbsp; As I write this (Thursday June 30th) we are debating on whether we want to put the heat on or not.\u0026nbsp; My sensible side says no, just put on a sweater, but the wimpy part of me wants to give in!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN7899_zpsh3litbon.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7899_zpsh3litbon.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe haven't really wanted to be eating any type of picnic food or much in the way of salads.\u0026nbsp; Today I made us some really delicious meatballs. \u0026nbsp; They were quick and easy to make.\u0026nbsp; Its the gravy which makes them so fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7900_zpsjkzogx9m.jpg\" border=\"0\" height=\"385\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7900_zpsjkzogx9m.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn all truth you could use frozen cooked meatballs (and I have on other occasions) and they are every bit as delicious.\u0026nbsp; I've even used the ready cooked Swedish meatballs you can buy at the shops with excellent results.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7901_zpswcbmbvbz.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7901_zpswcbmbvbz.jpg\" width=\"356\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe gravy goes together really quickly and is absolutely delicious.\u0026nbsp; If you are using ready made meatballs, this makes for a great store cupboard meal!\u0026nbsp; You can have it on the table in less than half an hour!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7902_zpsjonb5yfd.jpg\" border=\"0\" height=\"393\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7902_zpsjonb5yfd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd it doesn't heat up the kitchen at all.\u0026nbsp; In fact, if you use frozen mash (which I do more often than not now.\u0026nbsp; I'll give you my tips below) it has to be one of the fastest and most delicious comfort meals ever.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7903_zpsuufxikl9.jpg\" border=\"0\" height=\"371\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7903_zpsuufxikl9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTender meatballs in a flavourful onion gravy . . .\u0026nbsp; served with creamy mash and veg. \u0026nbsp; Nobody's complaining!\u0026nbsp; Everybody's happy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7908_zpskpefjjry.jpg\" border=\"0\" height=\"389\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7908_zpskpefjjry.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Salisbury Meatballs*\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\/salisbury-meatballs\" 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 a delicious stove top entree that is a real family pleaser.\u0026nbsp; Tender,\n delicious meatballs in a fabulous gravy.\u0026nbsp; Mashed potatoes go very \nwell.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the meatballs:\u003C\/b\u003E\u003C\/div\u003E\n2 pounds extra lean beef mince (ground beef)\u003C\/div\u003E\n2 heaped dessertspoons of dried bread crumbs (about 1\/4 cup)\u003C\/div\u003E\n1 TBS tomato ketchup\u003C\/div\u003E\n1 tsp Worcestershire sauce\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp ground black pepper\u003C\/div\u003E\n1\/4 tsp garlic powder (not salt)\u003C\/div\u003E\n1 tsp onion powder (not salt)\u003C\/div\u003E\noil for frying\u003C\/div\u003E\n(If you want to save calories and fat, you can bake in a hot *220*C\/425*F\/ gas mark 7 for about 10 minutes until browned.\u0026nbsp; \u003Cbr \/\u003E\nJust shape the meatballs and place on a baking tray which you've sprayed with some low fat cooking spray.)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the gravy:\u003C\/b\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n1 large cooking onion, peeled, cut in half and then thinly sliced into half moons\u003C\/div\u003E\n1\/4 tsp garlic powder (not salt)\u003C\/div\u003E\n2 cups hot beef stock\u003C\/div\u003E\n2 TBS plain flour (all purpose)\u003C\/div\u003E\n1 TBS tomato ketchup\u003C\/div\u003E\n1 TBS BBQ Sauce\u003C\/div\u003E\nblack pepper and salt to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMix\n all of the meatball ingredients\u0026nbsp; together to combine well.\u0026nbsp; Shape into 1\n inch balls.\u0026nbsp;\u0026nbsp; Heat a bit of olive oil in a large skillet over medium \nhigh heat.\u0026nbsp; Add the balls and brown them on all sides.\u0026nbsp; Alternately they\n may be baked in the oven.\u0026nbsp; This is what I usually do.\u0026nbsp; (See above in \nthe ingredients list.)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt the butter in a saucepan.\u0026nbsp; Add \nthe onions.\u0026nbsp; Cook, stirring frequently, over low heat until the onions \nare softened and translucent.\u0026nbsp; Season with the garlic power and salt and\n pepper.\u0026nbsp; Whisk in the flour.\u0026nbsp; Cook for one minute.\u0026nbsp;\u0026nbsp; Add the beef stock\n slowly, whisking constantly, until the sauce begins to bubble and \nthicken.\u0026nbsp; Whisk in the ketchup and BBQ sauce.\u0026nbsp;\u0026nbsp; Drop in the meatballs.\u0026nbsp; \nSimmer for about 15 minutes, until the gravy has thickened nicely and \nthe balls are cooked through and tender.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe hot with mashed potatoes or rice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7911_zpsoadgzepw.jpg\" border=\"0\" height=\"191\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/A%20Diabetic%20Kitchen%20Recipes004\/DSCN7911_zpsoadgzepw.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrozen mash is a great ingredient to have in your freezer.\u0026nbsp; At £1 a bag in most shops, you can't make mash from scratch for the same cost!\u0026nbsp; And it's real mash made from real potatoes, not instant mashed potatoes. \u0026nbsp; I add a few special things to make it taste even better.\u0026nbsp; You can stir in a bit of sour cream, grated onion and a TBS of butter and you have a mash made in heaven.\u0026nbsp; I like to thin it out a bit with some milk as well, so it's not so thick, but that's a personal preference.\u0026nbsp; You can beat grated cheese into it, whatever.\u0026nbsp; It's a great storecupboard ingredient!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/821050024276426398\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/07\/salisbury-meatballs.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/821050024276426398"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/821050024276426398"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/07\/salisbury-meatballs.html","title":"Salisbury Meatballs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2624663431084877847"},"published":{"$t":"2015-09-10T04:00:00.000+01:00"},"updated":{"$t":"2015-09-10T04:00:03.463+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"}],"title":{"type":"text","$t":"Creamy Rice Pudding"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo creamy Rice Pudding_zpsvgekfwkx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/creamy%20Rice%20Pudding_zpsvgekfwkx.jpg\" height=\"400\" width=\"308\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am quite sure that if you were to look up the word comfort in a dictionary, you would find the words \"Rice Pudding.\" written there in black and white . . . perhaps with a tasty picture that would speak a thousand words about just how tasty and soulful Rice Pudding really is . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNo????  Well, then they certainly  should be!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding001.jpg\" style=\"height: 393px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat else speaks of home and love and comfort in such a cozy way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMilk, rice, cream . . . sugar . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding006.jpg\" style=\"height: 449px; width: 351px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOld fashioned flavours . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nperhaps . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding008.jpg\" style=\"height: 426px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimple . . . yes . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious . . . absolutely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding010.jpg\" style=\"height: 386px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Rice Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-rice-pudding-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCreamy and rich, this is our favourite rice pudding.  I clipped the recipe from out of a newspaper many years ago and the page is a bit tattered and spotted with time, which just goes to show that it's well loved and much used!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 vanilla bean, split and scraped\u003Cbr \/\u003E\n2 1\/2 cups whole milk (570ml)\u003Cbr \/\u003E\n2 1\/2 cups cream (570ml)\u003Cbr \/\u003E\n1 cinnamon stick, broken in half\u003Cbr \/\u003E\n1\/4 tsp ground cardamom\u003Cbr \/\u003E\n1 strip of lemon peel, the pith discarded\u003Cbr \/\u003E\n1 cup arborio rice\u003Cbr \/\u003E\n1\/2 cup sugar (95g)\u003Cbr \/\u003E\n2 ounces flaked almonds, toasted and crushed with your fingers\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo Serve:\u003Cbr \/\u003E\n1 1\/2 cups tart cherries (tinned or frozen)\u003Cbr \/\u003E\n1\/3 cup sugar (63g)\u003Cbr \/\u003E\n1\/2 tsp cornflour\u003Cbr \/\u003E\n1 1\/2 TBS cherry liqueur (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding013.jpg\" style=\"height: 380px; width: 345px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst make the cherry sauce.  Combine the cherries, 1\/4 cup of their juices, the sugar and 1\/4 cup of water in a saucepan over medium high heat.  Stir and cook until the sugar is dissolved.  Mix the cornflour with 2 tsp of water.  Stir into the cherries.  Bring to the boil and then reduce the heat to a simmer and continue to cook for about 5 minutes until thickened.  Stir in the cherry liqueur, if using.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the milk, cream, vanilla bean and it's seeds, cinnamon stick, cardamom and lemon zest in a large saucepan.  bring almost to the boil, then add the  rice.  Return to the boil, then reduce the heat to low and simmer for 30 minutes, stirring frequently.  Add the sugar and stir until it is dissolved.  Simmer for another 15 minutes, stirring often, until the rice is completely softened, tender and creamy.  Remove from the heat.  Take out the cinnamon stick, vanilla bean and the lemon peel.  Stir in the almonds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the rice pudding in bowls with a dollop of the cherry sauce spooned on top.  Serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - Rice is one of those foods that you really need to handle with care.  Improper handling of cooked rice is one of the leading causes of food poisoning in restaurants, and in fact I never re-heat my rice at home.  What doesn't get eaten on the day, gets tossed.  Make sure that you cool it down quickly after cooking, and chill it thoroughly, and then,\u003Cspan style=\"font-style: italic;\"\u003E if\u003C\/span\u003E you are going to re-heat, that you are sure to re-heat it to a very high temperature, all the way through to the middle."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2624663431084877847\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/creamy-rice-pudding.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2624663431084877847"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2624663431084877847"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/creamy-rice-pudding.html","title":"Creamy Rice Pudding"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5413675960054171263"},"published":{"$t":"2015-06-16T04:00:00.000+01:00"},"updated":{"$t":"2015-06-16T04:00:08.632+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Perfectly Cooked Cabbage"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo DSCN1974_zps6t8oao7y.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1974_zps6t8oao7y.jpg\" height=\"400\" width=\"389\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe were cleaning out the freezer at the weekend and I found a nice piece of salt beef that was in danger of having been in there for far too long, so what's a gal to do.\u0026nbsp; I thawed it out and cooked it.\u0026nbsp; I know it's not St Patrick's Day or even close to it . . .\u0026nbsp; but in all honesty I can eat salt or corned beef anytime!\u0026nbsp; And of course the tastiest go with it side dish has to be cabbage!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo image_riviera_savoy_cabbage_zpswlgs9r89.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/image_riviera_savoy_cabbage_zpswlgs9r89.jpg\" height=\"332\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCabbage is one of those love it or loathe it kind of vegetables.\u0026nbsp; I am from the love it camp, but really if a cabbage is cooked properly I can't understand why\u003Ci\u003E anyone\u003C\/i\u003E would loath it.\u0026nbsp; When it's cooked properly, this is one very excellent vegetable.\u0026nbsp; I challenge those cabbage haters to give this at least one go and see if I can't change your minds!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1975_zpszafigsnz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1975_zpszafigsnz.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think part of the bad rap that cabbage has gotten has come from being served lank, insipid blah overcooked cabbage . . .\u0026nbsp; at school . . .\u0026nbsp; at home\u0026nbsp; . . .\u0026nbsp; in . . .\u0026nbsp; God forbid, but it happens\u0026nbsp; . . . restaurants. \u0026nbsp;\u0026nbsp; I have a very old cookery book dating to the 1950's and the times that they give for cooking vegetables is horrendous!\u0026nbsp; Can you imagine the flavour of broccoli that's been boiled for 15 minutes??? \u0026nbsp; Cabbage which has been cooked for even longer than that???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1976_zps5clockdj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1976_zps5clockdj.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's no wonder some people loathe it.\u0026nbsp;\u0026nbsp; Cabbage really only needs about 3 to 5 minutes of cooking time, just so long as you prepare it properly in the first place.\u0026nbsp;\u0026nbsp;\u0026nbsp; Always pick the freshest cabbage you can find.\u0026nbsp;\u0026nbsp; It should be bright and crisp, with no floppy limp leaves and a firm heart.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1977_zpssnhfhnrn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1977_zpssnhfhnrn.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinely shredded, lightly salted and cooked quickly in boiling water, it comes out perfect every time.\u0026nbsp; Of course proper draining helps as well. \u0026nbsp;\u0026nbsp; You don't want to be eating watery cabbage.\u0026nbsp;\u0026nbsp; That's another yuck factor.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1982_zpsejk9joar.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1982_zpsejk9joar.jpg\" height=\"400\" width=\"384\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI follow Delia's advice and drain it in a colander and then press out any excess water with a small glass saucer.\u0026nbsp; I then finish it off by chopping it into bits with the edge of the saucer and with a bit of seasoning and just a hint of butter, your cabbage will be delicious.\u0026nbsp; Slightly buttery, perfectly cooked.\u0026nbsp; I can't see anyone turning their noses up at this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1978_zpsyvh0ndpq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1978_zpsyvh0ndpq.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Perfectly Cooked Cabbage*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServes 4 generously\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/perfectly-cooked-cabbage\" 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\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is more of a technique than a recipe, but I guarantee that if you \nfollow these instructions you will have perfect and delicious cabbage \nevery time.\u0026nbsp; LIghtly cooked and full of goodness!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 medium cabbage\u003C\/div\u003E\nfine sea salt\u003C\/div\u003E\nboiling water\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 DSCN1977_zpssnhfhnrn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1977_zpssnhfhnrn.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nTake\n your cabbage and trim off any discoloured or wilted and bruised leaves \nand discard.\u0026nbsp;\u0026nbsp; Cut the remaining cabbage into thin strips crosswise.\u0026nbsp; I \ntake off the outer larger leaves, cut out the thick vein and roll it up \nbefore cutting it crosswise.\u0026nbsp;\u0026nbsp; Then I quarter the inside bit, and remove\n the core, and cut again, crosswise into thin strips.\u0026nbsp;\u0026nbsp; Place the \ncabbage into a large saucepan.\u0026nbsp; Sprinkle with salt and then heat the \nkettle.\u0026nbsp; Pour boiling water over top to cover and place over high heat.\u0026nbsp;\n It should come immediately back to the boil.\u0026nbsp; Boil for three to five \nminutes.\u0026nbsp; You can test if it is cooked by tasting a bit to check.\u0026nbsp; Drain\n well in a colander and then place the colander back over the empty \nsaucepan.\u0026nbsp; Use a glass saucer to press out any extra water and then \nusing the edge of a glass saucer, chop it up into bits,\u0026nbsp; Place into a \nheated bowl and toss with a bit of butter and some seasoning.\u0026nbsp; Serve \nimmediately.\u003Cbr \/\u003E\n\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5413675960054171263\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/perfectly-cooked-cabbage.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5413675960054171263"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5413675960054171263"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/perfectly-cooked-cabbage.html","title":"Perfectly Cooked Cabbage"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1919370678834886738"},"published":{"$t":"2014-10-15T04:00:00.000+01:00"},"updated":{"$t":"2014-10-15T04:00:04.415+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Two Potato Gratin"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7605_zps651b6d45.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7605_zps651b6d45.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love October . . .\u0026nbsp; it is in October that my taste palate turns to the colour orange and I just want to eat my fill of winter squash and pumpkins, carrots and sweet potatoes.\u0026nbsp; I don't crave these things in July and August,\u0026nbsp; or even September\u0026nbsp; . . . but once the calendar page flips over to October, I can't seem to get enough of them and I start incorporating them into whatever I can.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7606_zpsa2b42ecf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7606_zpsa2b42ecf.jpg\" height=\"368\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know that Americans mostly like their sweet potatoes mashed and coated with marshmallows, brown sugar and nuts . . .\u0026nbsp; and they are rather good that way . . .\u0026nbsp; but I am more in love with the savoury approach when it comes to sweet potatoes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7607_zps33956a63.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7607_zps33956a63.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet potatoes lend themselves beautifully to savoury dishes.\u0026nbsp; I often bake them and just mash them with some garlic and parmesan cheese. They are gorgeous done that way.\u0026nbsp;\u0026nbsp; Sometimes I do sweet potato wedges . . .\u0026nbsp; just like regular potato wedges, except with sweet potatoes\u0026nbsp; I toss them with some olive oil, herbs, garlic and seasoning and roast them in a hot oven until they are nicely crisped and caramelized.\u0026nbsp; So good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7609_zps04606d6e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7609_zps04606d6e.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey really shine in dishes like this lovely two potato gratin which I have prepared here today . . . layers of tender white potato, chopped onion,\u0026nbsp; sweet potatoes and several kinds of cheese.\u0026nbsp; There is no butter\u0026nbsp; . . .\u0026nbsp; you don't need butter with the cheese. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7610_zps4151f090.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7610_zps4151f090.jpg\" height=\"353\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is no cream . . .\u0026nbsp; once again the cheese adds a richness that cream often adds . . .\u0026nbsp; it is thickened merely with a bit of flour between the layers . . .\u0026nbsp; it's only seasoning is a bit of salt and pepper . . .\u0026nbsp; and the moisture comes from ordinary milk. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7612_zpsd22c9d9d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7612_zpsd22c9d9d.jpg\" height=\"367\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether everything melds into a beautiful dish that is simple and easy to make . . .\u0026nbsp; and goes so very well with most flavours.\u0026nbsp; We had it with some pork chops . . .\u0026nbsp; but it would be equally at home with chicken, or fish . . .\u0026nbsp; lamb, or even on it's own.\u0026nbsp; In all truth I could sit down to just a plate of this quite, quite happily. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7613_zpsbbe2e351.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7613_zpsbbe2e351.jpg\" height=\"400\" width=\"396\" \/\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\u003Ci\u003E\u003Cb\u003E*Two Potato Gratin*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/two-potato-gratin\" target=\"_blank\"\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 delicious side dish made by layering both sweet and white potatoes in a\n caserold with along with some onion, cheese, seasoning, flour and milk.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 medium potatoes, peeled and cut into 1\/8 inch slices\u003C\/div\u003E\n\u003Cdiv\u003E\n1 sweet potato, peeled and cut into 1\/4 inch slices\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n3 TBS flour\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n45g of finely grated Parmesan Cheese (1\/4 cup)\u003C\/div\u003E\n90g of grated strong cheddar cheese (3\/4 cup)\u003C\/div\u003E\n120ml of milk (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7619_zps11886266.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7619_zps11886266.jpg\" height=\"362\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a gratin dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7617_zps2bc91c04.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7617_zps2bc91c04.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLayer\n half of the white potatoes in the gratin dish.\u0026nbsp; Sprinkle with 1 TBS of \nflour, half of the onion and one third of the cheese. Season lightly. \u0026nbsp; \nTop with all of the sweet potatoes.\u0026nbsp; Top with 1 TBS of the flour, the \nremaining onions, and one third of the cheese.\u0026nbsp; Season lightly.\u0026nbsp; Top \nwith the remaining white potatoes, the remainder of the flour and some \nseasoning.\u0026nbsp; Pour the milk over.\u0026nbsp; Cover tightly with foil and bake in the\n heated oven for 50 minutes.\u0026nbsp; Uncover and top with the remaining \ncheese.\u0026nbsp;\u0026nbsp; Continue to bake, uncovered, for a further 15 minutes until \nthe top is golden brown.\u0026nbsp; Let stand for 10 minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1919370678834886738\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1919370678834886738"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1919370678834886738"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html","title":"Two Potato Gratin"}],"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-3246875106868514597"},"published":{"$t":"2013-11-18T04:00:00.000+00:00"},"updated":{"$t":"2013-11-18T04:00:03.559+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Italian Wedding Soup, Paul Gayler . . .  and some great cookware"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" border=\"0\" height=\"400\" src=\"http:\/\/3.bp.blogspot.com\/-yt9MFkM0FmY\/UlEbPrMFazI\/AAAAAAAAHwI\/92TmSKWENPQ\/s400\/Great+Homemade+Soups.jpg\" title=\"Great Homemade Soups: A Cook's Collection by Paul Gayler\" width=\"324\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler.\u0026nbsp; I am no stranger to Paul Gayler's cookery books.\u0026nbsp; I already own three of them, and love them so I was really pleased to have been given the offer of this one.\u0026nbsp; I knew I was in for a real treat and I was not disappointed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn this gorgeously presented book Paul shares a comprehensive collection\n of over 100 of his most appetising soup recipes alongside recipes from \nguest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff \nGalvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1790_zps4a827562.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1790_zps4a827562.jpg\" width=\"349\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups.\u0026nbsp; There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1791_zps60244041.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1791_zps60244041.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found the first chapter which included a brief introduction to soups, their \nclassification, the equipment needed, some information on garnishes, \naccompaniments and soup toppings before detailing in step-by-step \nMasterclasses how to make perfect homemade soup stocks, the fundamental \nbase to every good soup to be very informative and my favourite chapter. \u0026nbsp; There was so much to learn about soup in there . . .\u0026nbsp; and I like to think that you are never too old to learn something new.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1792_zpsa122dd5c.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1792_zpsa122dd5c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAmongst the many soups on offer you will see such tasty delights as . . .\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ECauliflower soup with brie toasties\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ERoasted pepper and aubergine soup\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ECarrot, pineapple and ginger soup\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli style=\"text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EJamaican pepper pot soup\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli style=\"text-align: left;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ESoupe a l'oignon gratinee \u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cbr \/\u003E\nAnd that's only the tip of the iceberg.  Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included.\u0026nbsp; It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1900_zps09984779.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1900_zps09984779.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI chose his recipe for Italian Wedding Soup.\u0026nbsp; Not only did it look beautiful, but I had everything in the house that I needed in order to make it. \u0026nbsp; I had never had Italian Wedding Soup before and I was keen to try something different. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1901_zps4b4f8dd6.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1901_zps4b4f8dd6.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe instructions were concise and easy to follow.\u0026nbsp; Even though it was not something I had ever eaten, I knew exactly what I was supposed to do.\u0026nbsp; None of the ingredients was outrageous or difficult to find.\u0026nbsp; In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you? \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1902_zps8f8ed760.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1902_zps8f8ed760.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt went together beautifully . . . and the end result was a lovely soup.\u0026nbsp; Hearty enough to be a main meal once I added crusty bread on the side.\u0026nbsp; The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten.\u0026nbsp; So in short . . . this was a real winner! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1899_zps4c587157.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1899_zps4c587157.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Italian Wedding Soup*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4 hearty or 6 smaller servings\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/italian-wedding-soup\"\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\nHearty and delicious.\u0026nbsp; It's amazing what a few simple ingredients \"married\" so well together can do!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 TBS extra virgin Olive oil\u003C\/div\u003E\n1 medium onion, peeled and finely chopped\u003C\/div\u003E\n1 dlove of garlic, peeled and finely chopped\u003C\/div\u003E\n1\/2 tsp red chilli flakes\u003C\/div\u003E\n1.5 litres white chicken stock (1.3 quarts)\u003C\/div\u003E\n75g of orzo or tubettini pasta (2 1\/2 oz)\u003C\/div\u003E\n300g of escarole lettuce, coarsely chopped (10 ounces)\u003C\/div\u003E\n2 TBS coarsely chopped flat leaf parsley\u003C\/div\u003E\n1 egg, free range of course!\u003C\/div\u003E\n(I used large)\u003C\/div\u003E\n150g freshly grated Pecorino Romano (1 1\/3 cups)\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the meatballs:\u003C\/div\u003E\n200g of minced lean beef (7 ounces)\u003C\/div\u003E\n200g of minced lean pork (7 ounces)\u003C\/div\u003E\nthe grated zest of 1\/4 lemon\u003C\/div\u003E\n1 free range egg, large\u003C\/div\u003E\n100g freshly grated Pecarino Romano Cheese (1 scant cup)\u003C\/div\u003E\n1 TBS coarsely chopped fresh oregano, or 1\/2 tsp dried oregano\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the meatballs.\u0026nbsp; Combine all of the ingredients, mixing well with \nyour hands, in a bowl.\u0026nbsp; Season to taste and then place in the fridge to \nchill for an hour.\u0026nbsp; Remove from the fridge at the end of that time and \nthen using wet hands roll into 1 inch balls.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat a large frying \npan with 2 TBS of the oil over medium low heat.\u0026nbsp; Add the meatballs and \ncook, for 5 to 8 minutes, or until golden all over.\u0026nbsp;\u0026nbsp; Remove with a \nslotted spoon to some paper towels and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing a clean \npan, over medium heat, heat the remaining oil.\u0026nbsp; Add the onion, garlic \nand chilli flakes and reduce heat.\u0026nbsp; Cook, stirring until softened, for \nabout 10 minutes.\u0026nbsp; Pour the stock over all, bring to the boil and then \nreduce to a simmer.\u0026nbsp; Add the pasta and the escarole and simmer for 10 to\n 12 minutes, or until the pasta is al dente.\u0026nbsp; Add the meat balls to the \nbroth and simmer for about 5 minutes longer.\u0026nbsp; Sir in the parsley.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n together the egg and Pecorino Romano in a bowl.\u0026nbsp; Slowly pour this \nmixture into the soup, stirring continuously and always in the same \ndirection with a wooden spoon as you pour..\u0026nbsp; Simmer for 30 seconds over \nthe lowers heat to cook the eggs and thicken the soup slightly.\u0026nbsp; Taste \nand adjust seasoning.\u0026nbsp; Divide between heated bowls and serve \nimmediately!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1799_zpsc2c3f5b9.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1799_zpsc2c3f5b9.jpg\" width=\"326\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out.\u0026nbsp; All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering.\u0026nbsp; I give this book 10+ and highly recommend it for anyone's cookery book collection.\u0026nbsp; It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EBook:\u003C\/b\u003E\u0026nbsp;Great Homemade Soups: A Cook's Collection\u003Cbr \/\u003E\n\u003Cb\u003EAuthor:\u003C\/b\u003E Paul Gaylor\u003Cbr \/\u003E\n\u003Cb\u003EPublisher:\u0026nbsp;\u003C\/b\u003E Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF \u003Cbr \/\u003E\n\u003Cb\u003EISBN:\u003C\/b\u003E\u0026nbsp;9781909342231\u003Cbr \/\u003E\n\u003Cb\u003EPublication Date:\u003C\/b\u003E 17 October 2013\u003Cbr \/\u003E\n\u003Cb\u003ECover:\u003C\/b\u003E Hardback\u003Cbr \/\u003E\n\u003Cb\u003ERRP:\u003C\/b\u003E £25 UK, $30 US\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1893_zps6e2af100.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/SAM_1893_zps6e2af100.jpg\" width=\"370\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDid you notice that beautiful cast iron casserole I was using to make my soup in???\u0026nbsp; I know isn't it gorgeous.\u0026nbsp; It is a part of the Pro Cook line of cast iron Casseroles.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 5462_lifestyle_zps398bdcec.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/5462_lifestyle_zps398bdcec.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent the \u003Ca href=\"http:\/\/www.procook.co.uk\/product\/procook-turquoise-cast-iron-casserole-20cm-29l-round?utm_source=GoogleShopping\u0026amp;utm_medium=Shopping\u0026amp;utm_campaign=MerchantFeed\u0026amp;gclid=CMqRwM2Z7LoCFfHItAodkD4A-w\"\u003E\u003Cb\u003EProCook Turquoise Cast Iron Casserole20cm \/ 2.9L Round Casserole Dish\u003C\/b\u003E\u003C\/a\u003E to try out and I have to say I am loving it.\u0026nbsp; I already had a much higher priced \"luxury\" brand cast iron casserole dish and I was keen to compare the two.\u0026nbsp; I have to say in all honesty, I can't see a difference . . . except in the price.\u0026nbsp; \u003Cb\u003ESeriously. \u003C\/b\u003E\u0026nbsp; I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Pro Cook traditional cast iron range is built to last a lifetime. Hand cast \nfrom molten iron giving incredible strength and durability, topped with \nsmart, stainless steel knobs, cast iron handles and enameled inside and \nout with turquoise and cream for a stunning, self-basting finish and \nexcellent heat retaining properties. \u003Cbr \/\u003E\u003Cbr \/\u003ESuitable for hob and oven \ncooking and for all cookers including induction, this range is ideal for\n long, slow cooking so you can just pop it into the oven.            \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n            One of the drawbacks would be that they are not suitable for dishwasher use.\u0026nbsp; But even Le Creuset recommend that you only wash in the dishwasher with caution.\u0026nbsp; They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this\u003Ca href=\"http:\/\/www.procook.co.uk\/product\/procook-turquoise-cast-iron-casserole-20cm-29l-round?utm_source=GoogleShopping\u0026amp;utm_medium=Shopping\u0026amp;utm_campaign=MerchantFeed\u0026amp;gclid=CMqRwM2Z7LoCFfHItAodkD4A-w\"\u003E\u003Cb\u003E same one on their page for £32\u003C\/b\u003E\u003C\/a\u003E a reduction from the regular price of £64 on the high street.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe \u003Ca href=\"http:\/\/www.procook.co.uk\/shop\/oven-to-table\/oven-to-table-cast-iron\"\u003E\u003Cb\u003EPro Cook Oven to Table\u003C\/b\u003E\u003C\/a\u003E line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent. \u0026nbsp; I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand. \u0026nbsp; I highly recommend.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo index_zpsc6e8d509.jpg\" border=\"0\" height=\"198\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/index_zpsc6e8d509.jpg\" width=\"400\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3246875106868514597\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/italian-wedding-soup-paul-gayler-and.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3246875106868514597"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3246875106868514597"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/italian-wedding-soup-paul-gayler-and.html","title":"Italian Wedding Soup, Paul Gayler . . .  and some great cookware"}],"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$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-yt9MFkM0FmY\/UlEbPrMFazI\/AAAAAAAAHwI\/92TmSKWENPQ\/s72-c\/Great+Homemade+Soups.jpg","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-866535364390969457"},"published":{"$t":"2013-08-28T04:00:00.000+01:00"},"updated":{"$t":"2013-08-28T04:00:05.196+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Browned Onion Mash"},"content":{"type":"html","$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\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_0106_zpsbf8c75f3.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0106_zpsbf8c75f3.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\u003EYou would be forgiven for thinking that this isn't the\u0026nbsp; most exciting recipe that you have ever seen . . . because after all what is it, but another version of mashed potatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0108_zps7cc83e65.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0108_zps7cc83e65.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIf you were to not give it a second look however, I have to say . . . you'd be missing out on something really wonderful and pretty special.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0107_zps9e85f697.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0107_zps9e85f697.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCreamy mashed potatoes laced with deliciously caramelized onions . . . the onions lending it a touch of moreish sweetness, that is quite, quite wonderful, to say the least.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0105_zps07a657d9.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0105_zps07a657d9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's mash . . . but it's so much more than that.\u0026nbsp; I do hope you'l try it and if you do, let me know what you think.\u0026nbsp; I don't think this could get any better, unless of course you add a tablespoon or two of finely grated Parmesan cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow that my friends .\u0026nbsp; .\u0026nbsp; . would simply be awesome.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0103_zps18e0d6e1.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0103_zps18e0d6e1.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Browned Onion Mash*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\nPrintable Recipe\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDelicious version of mashed potatoes, kicked up with caramelized onions.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 medium potatoes, peeled and cut up\u003C\/div\u003E\nlightly salted water to cover\u003C\/div\u003E\n2 medium onions, peeled and coarsely chopped\u003C\/div\u003E\n2 TBS butter, divided\u003C\/div\u003E\n75ml of hot milk (1\/3 cup)\u003C\/div\u003E\nfine sea salt and ground white pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the potatoes in a pot of lightly salted water to cover.\u0026nbsp; Bring to the \nboil.\u0026nbsp; Cook until tender, drain, and then mash.\u0026nbsp; Whilst the potatoes are\n cooking, melt one TBS of the butter in a large frying pan.\u0026nbsp; Add the \nchopped onions.\u0026nbsp; Saute, stirring occasionally, over medium heat until \nthe onions soften and begin to caramelize.\u0026nbsp; Once you have the potatoes \nmashed, whisk in the hot milk, remaining TBS of butter and the \ncaramelized onions, along with some salt and white pepper.\u0026nbsp;\u0026nbsp; Serve hot."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/866535364390969457\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/browned-onion-mash.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/866535364390969457"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/866535364390969457"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/browned-onion-mash.html","title":"Browned Onion Mash"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6188942332029650852"},"published":{"$t":"2013-07-26T04:00:00.001+01:00"},"updated":{"$t":"2022-11-27T11:45:43.198+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Slow Braised Brisket Sandwich, with quick pickled onions"},"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\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7639_zpsfde1b884.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThey had beef brisket on special offer the other day I was in the shops.\u0026nbsp; I couldn't resist picking up a piece, even though it's been quite hot this week.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI thought if all else failed, I could cook it in the slow cooker.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7637_zps3bae0ae9.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"614\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI had in mind to make these tasty slow braised brisket sandwiches which we like.\u0026nbsp;\u0026nbsp; The meat is a real doddle to cook.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou simply put it into a small covered roasting tin with some stock, balsamic vinegar, onions, garlic and a few herbs . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7640_zps9b3b84c4.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoasted on high for an hour . . . to really get it going . . . and then you turn it down real low and let it cook . . . slowly . . . until the meat is fork tender . . .\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=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7642_zps55f45a67.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThis is a really delicious way to do beef brisket.\u0026nbsp; It's juicy and tender and beautiful served, coarsely shredded on warmed crisp baguettes . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7643_zps767d0681.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou spread the baguettes first with some delicious Garlic Horseradish Mayo, which you make yourself.\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\u003EYou top the meat with quick pickled onions, which you also make yourself.\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=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"560\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7644_zpsc339a490.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAltogether these ingredients make one of the most delicious and easiest sandwiches you could ever want to eat.\u0026nbsp; A real man and family pleaser!!\u0026nbsp; If it's too hot to have the oven on, you can do them in the slow cooker.\u0026nbsp; Just increase the times accordingly.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou will need at least 6 to 8 hours to do the meat on medium to low.\u0026nbsp; Just cook on high for the first hour to get it going really well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI guarantee if you make these for your family they are sure to become a much requested family favourite!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"587\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7636_zps36bd5ee7.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Slow Braised Brisket Sandwiches*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Ci\u003Ewith quick pickled onions\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slow-braised-brisket-sarnies\" target=\"_blank\"\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\nTender\n and moist brisket sandwiches served on fresh baguettes with a \nHorseradish and Garlic Mayo and Quick Pickled Onion garnish.\u0026nbsp; \nDelicious!\u0026nbsp; It's the meal that basically cooks itself!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the meat:\u003C\/div\u003E\n1.5 kg rolled beef brisket\u003C\/div\u003E\n(Unroll and trim off most of the fat if you can)\u003C\/div\u003E\n2 red onions, peeled and coarsely chopped\u003C\/div\u003E\n1 banana shallot, peeled and coarsely chopped\u003C\/div\u003E\n3 cloves of garlic, peeled and coarsely chopped\u003C\/div\u003E\n125ml of good quality Balsamic vinegar (1\/2 cup)\u003C\/div\u003E\n500ml of beef stock (2 cups)\u003C\/div\u003E\n1 TBS brown sugar, packed\u003C\/div\u003E\nfine sea salt to taste\u003C\/div\u003E\n1 tsp dried rosemary\u003C\/div\u003E\n1 bay leaf, broken in two\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Quick Pickled Onions:\u003C\/div\u003E\n2 red onions, peeled and thinly sliced\u003C\/div\u003E\n125ml of white balsamic vinegar (1\/2 cup)\u003C\/div\u003E\n2 tsp caster sugar\u003C\/div\u003E\n1 tsp fine sea salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Horseradish and Garlic Mayo:\u003C\/div\u003E\n2 TBS creamed horseradish\u003C\/div\u003E\n4 TBS garlic mayo\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo serve:\u003C\/div\u003E\nfresh crisp baguettes or ciabatta rolls, warmed\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the onions, shallots and garlic into the bottom of a small roasting tin\n which has a tight lid.\u0026nbsp; Place the un-rolled and trimmed brisket on \ntop.\u0026nbsp; Whisk together the stock, vinegar, sugar, salt, and rosemary.\u0026nbsp; \nPour this into the roaster.\u0026nbsp; Tuck in the broken bay leaf.\u0026nbsp; Cover tightly\n and roast in the heated oven for 1 hour.\u0026nbsp;\u0026nbsp; At the end of that time, \nreduce the heat to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Continue to cook the \nbrisket for an additional 3 to 4 hours until the beef is fork tender.\u0026nbsp;\u0026nbsp; \nRemove from the oven, but don't turn the oven off.\u003C\/div\u003E\n\u003Cdiv\u003E\nRemove\n the brisket to a plate and coarsely shred it with two forks.\u0026nbsp; Gently \nfold this, along with any juices back into the oven gravy.\u0026nbsp; Cover again \nand bang it back into the oven for an additional 30 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the ingredients for the mayo and set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n the vinegar for the pickle in the microwave for about 45 seconds.\u0026nbsp; \nWhisk in the sugar and salt.\u0026nbsp; Stir in the onions and give them a good \ncoating.\u0026nbsp;\u0026nbsp; Allow to stand for five minutes, giving them an occasional \nswish with a fork.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo serve, cut the baguettes in half\n lengthwise.\u0026nbsp;\u0026nbsp; Spread with some of the mayo and top with a generous \namount of the shredded beef and some of the pickled onions.\u0026nbsp; Serve \nimmediately.\u0026nbsp; We like to have coleslaw with this, but fill your boots \nand have whatever you want with it.\u0026nbsp; Todd likes his on a Baguette, but I\n prefer mine on a Ciabatta.\u0026nbsp;\u0026nbsp; It's all a matter of taste and texture!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Slow Braised Brisket Sandwich,\" border=\"0\" height=\"550\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7647_zps3ec4b427.jpg\" title=\"Slow Braised Brisket Sandwich,\" width=\"640\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6188942332029650852\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/slow-braised-brisket-sarnies-with-quick.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6188942332029650852"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6188942332029650852"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/slow-braised-brisket-sarnies-with-quick.html","title":"Slow Braised Brisket Sandwich, with quick pickled onions"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7803269302961043841"},"published":{"$t":"2013-01-04T04:00:00.000+00:00"},"updated":{"$t":"2014-11-12T16:24:57.107+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":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Cookbookery,  Reviews, Tasty Muffins,"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EI was sent several cookbooks in early December to review and I'm sorry to say that with all that has been going on I am only just now finally getting to them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/images.betterworldbooks.com\/144\/The-Everything-Indian-Slow-Cooker-Cookbook-Singh-Prerna-9781440541681.jpg\" height=\"320\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"276\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first one I was sent was \"The Everything Indian Slow Cooker Cookbook,\" by Prerna Singh.\u0026nbsp; This paperback cookery book features 300\u0026nbsp; recipes and instructions for building a masaledaani (spice\n box),\u0026nbsp; and shows you how to create authentic Indian recipes in\n just a few simple steps. \n\u003Cbr \/\u003E\n\u003Ch4\u003E\nIn The Everything Indian Slow Cooker Cookbook You’ll Enjoy Crafting Delightful Delicacies Like:\u003C\/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\"first\"\u003ESpicy Chicken Stew\u003C\/li\u003E\n\u003Cli\u003ECurried Tempeh in Coconut Cream\u003C\/li\u003E\n\u003Cli\u003EChili Coconut Chicken (Mangalorian Murgh Gassi)\u003C\/li\u003E\n\u003Cli class=\"last\"\u003EAnd Many More!\u003C\/li\u003E\n\u003C\/ul\u003E\nIn all honesty I have not had time to use this book, but the recipes look sound and quite easy to do.\u0026nbsp; I think if you enjoy Indian food, you would enjoy this book.\u0026nbsp;\u0026nbsp; The only drawback to my way of thinking is that there are no photographs and I really do prefer cookery books which have photographs.\u0026nbsp;\u0026nbsp; Realistically speaking however, most Indian food is not all that photogenic, so . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do look forward to cooking some of the recipes once I get over my cold, and have earmarked several for trying.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Everything Indian Slow Cooker Cookbook\u003Cbr \/\u003E\nby Prerna Singh\u003Cbr \/\u003E\nPublished by Adams Media\u003Cbr \/\u003E\nISBN - 13: 978-1-4405-4268-1\u003Cbr \/\u003E\nISBN - 10: 1-4405-4168-X \u003Cbr \/\u003E\n$16.95 (CAN $17.99)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img1.imagesbn.com\/p\/9781440500176_p0_v1_s260x420.JPG\" height=\"301\" id=\"il_fi\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"260\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Second cookbook I was sent was The Everything Pressure Cooker Cookbook, by Pamela Rice Hahn.\u0026nbsp; I am afraid that I don't own a pressure cooker, so I won't be able to test any of the recipes in this book, as merely having the book doesn't justify the expense of buying a pressure cooker.\u0026nbsp; I have always been slightly afraid of Pressure Cookers as when I was a child one of our neighbors had hers explode, burning her terribly in the process.\u0026nbsp; I know that modern day pressure cookers are probably a lot safer . . . but I just have this fear of them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom online:\u003Cbr \/\u003E\n\u003Cdiv id=\"yui_3_7_3_1_1357236647680_1423\"\u003E\nPressure cookers will boost \nflavor and cut cooking time a whopping 70 percent - but only if you know\n how to use them. In this cookbook, author Pamela Rice Hahn teaches you \nabout the joys of cooking with a pressure cooker. No longer the dangers \nthey once were, these time-saving devices are godsends to busy cooks \neverywhere. In no time, you can whip up:\u003C\/div\u003E\n\u003Cul id=\"yui_3_7_3_1_1357236647680_1421\"\u003E\n\u003Cli id=\"yui_3_7_3_1_1357236647680_1422\"\u003ERoasted Red Bell Pepper Pesto\u003C\/li\u003E\n\u003Cli id=\"yui_3_7_3_1_1357236647680_1420\"\u003ECranberry-Braised Turkey Breast\u003C\/li\u003E\n\u003Cli id=\"yui_3_7_3_1_1357236647680_1424\"\u003EBalsamic Pork Chops with Figs\u003C\/li\u003E\n\u003Cli id=\"yui_3_7_3_1_1357236647680_1425\"\u003EHalibut in Black Olive Sauce\u003C\/li\u003E\n\u003Cli id=\"yui_3_7_3_1_1357236647680_1426\"\u003EPeanut Butter and Fudge Cheesecake\u003C\/li\u003E\n\u003C\/ul\u003E\nFor that slow-cooked taste in far less time, a pressure cooker is the perfect solution.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Everything Pressure Cooker Cookbook\u003Cbr \/\u003E\nby Pamela Hahn\u003Cbr \/\u003E\nPublished by Adams Media\u003Cbr \/\u003E\n\u003Cspan id=\"yui_3_7_3_1_1357236647680_1824\"\u003EISBN-13:\u003C\/span\u003E 9781440500176\n                        \u003Cbr \/\u003E\n$16.95 (CAN $17.99)\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cimg alt=\"Photobucket\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3548.jpg\" height=\"400\" width=\"386\" \/\u003E \u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003Ethird cookbook I was sent was \"Moufflet by Kelly Jaggers, author of Not So Humble Pies, and of the blog \u003Ca href=\"http:\/\/www.evilshenanigans.com\/\" target=\"_blank\"\u003EEvil Shenanigans.\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love this book.\u0026nbsp;\u0026nbsp; I found it completely delightful . . . with fabulous photos and a beautifully tasty sounding selection of more than 100 GOURMET muffin recipes!\u0026nbsp; I do love muffins, I do . . . I do . . . I do.\u0026nbsp; In fact if there is any problem with this book at all it is that it's terribly hard to make up your mind which ones you are going to bake as each one sounds and LOOKS more delicious than the last!\u0026nbsp; There are four chapters of muffins:\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003EUniquely Sweet Creations\u003C\/li\u003E\n\u003Cli\u003EHearty Fruits, Nuts, and Oats\u003C\/li\u003E\n\u003Cli\u003EBrunch, Lunch, and Dinner Muffins\u003C\/li\u003E\n\u003Cli\u003ESavory, Spicy, and a Little Sweet\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn addition to the muffin recipes, there are chapters on \"Sensational \nSpreads\" and \"Crumbles and Glazes\" to help you finish off your muffins \nand make them look like they came from a bakery instead of your humble \nkitchen.\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\nJust about every muffin is  covered: carrot spice, citrus cheesecake, cinnamon apple, lemon poppy \nseed, peanut butter, pumpkin, gingerbread, blueberry, peach, cranberry \norange, strawberry, raspberry, and, of course, chocolate. But, for those\n of you who like to really pull out the stops in the kitchen, there's plenty for you, \ntoo, with maple bacon, sweet potato, spiced chocolate fudge, lemon \nserrano, salted caramel-glazed cherry, and apricot jalapeno muffins.\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\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3571.jpg\" height=\"400\" width=\"392\" \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI chose to bake as my first muffin from the book, the Cranberry Orange Streusel Muffins and as you can see they turned out really lovely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Photobucket\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3574.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe instructions were very thorough and easy to follow and as you can see . . . they turned out beautifully. \u0026nbsp; We rather quite enjoyed them a LOT!\u0026nbsp; They were the perfect holiday muffin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Photobucket\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_3579.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cranberry Orange Streusel Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 18\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cranberry-orange-streusel-muffins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFreshly\n squeezed orange juice and tangy cranberries make up these lovely \nmuffins, capped with a delicious lightly spiced streusel crumble.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 cup fresh orange juice (250ml)\u003Cbr \/\u003E\n1 cup dried cranberries (150g)\u003Cbr \/\u003E\n2 cups all purpose flour (200g plain)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n3\/4 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1\/4 tsp cinnamon\u003Cbr \/\u003E\n1 cup packed soft light brown sugar (200g)\u003Cbr \/\u003E\n1\/3 cup canola or vegetable oil (78ml)\u003Cbr \/\u003E\n1 tsp vanilla\u003Cbr \/\u003E\n1 TBS fresh orange zest\u003Cbr \/\u003E\n3\/4 cup buttermilk (178ml)\u003Cbr \/\u003E\n2 medium free range eggs\u003Cbr \/\u003E\n1 recipe Streusel Crumble (see below)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine\n the orange juice and cranberries in a saucepan and bring to the boil.\u0026nbsp; \nRemove from the heat and allow to cool completely.\u0026nbsp; Strain the \ncranberries,\u0026nbsp; Make the streusel crumble and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat \nthe oven to 180*C\/350*F\/ gas mark 5.\u0026nbsp; Butter 18 medium muffin cups well,\n spray with nonstick spray, or line with paper liners.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift\n together the flour, soda, baking powder, salt, cinnamon and brown sugar\n into a large bowl.\u0026nbsp; Stir in the brown sugar.\u0026nbsp; Whisk the buttermilk, \norange zest, oil, vanilla and eggs together in a beaker.\u0026nbsp; Add all at \nonce to the flour mixture.\u0026nbsp; Mix just to combine.\u0026nbsp; Fold in the \ncranberries.\u0026nbsp; Do not overmix.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide the mixture between the \nmuffin cups.\u0026nbsp; Sprinkle with the streusel crumble.\u0026nbsp; Bake for 18 to 20 \nminutes, or until the tops spring back when lightly touched.\u0026nbsp; Cool in \nthe pan for several minutes before tipping out onto a wire rack to \nfinish cooling.\u0026nbsp; Enjoy warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Streusel Crumble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes enough for 18 muffins\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1\/2 cup all purpose flour (50g)\u003Cbr \/\u003E\n1\/2 cup granulated sugar (95g)\u003Cbr \/\u003E\n1\/8 tsp ground allspice\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\n1\/4 cup butter, chilled (4 TBS)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine\n the flour, sugar, allspice and salt together in a bowl.\u0026nbsp; Using your \nfingers, rub in the butter until the mixture clumps and all the dry \ningredients\u0026nbsp; are coated with butter.\u0026nbsp; Cover and chill for 10 minutes \nbefore use.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe cookbook itself is attractive, a hardback book with full-color \nphotos of many of the muffins. I'm so pleased to have this cookbook as \npart of my collection and I\u0026nbsp;highly recommend that you get\u0026nbsp;\u003Ci\u003EMoufflet\u003C\/i\u003E for your collection, too. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nISBN -13: 978-1-4405-3892-6\u003Cbr \/\u003E\nISBN-10: 1-4405-3892-1\u003Cbr \/\u003E\n$18.95 (CAN $19.99)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\n\u003Cbr \/\u003E\nAnd now for the winner of the\u003Ca href=\"http:\/\/www.innocentdrinks.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E Innocent Drinks \u003C\/b\u003E\u003C\/a\u003ESmoothie Vouchers Competition . . . Big Drum Roll . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdl class=\"avatar-comment-indent\" id=\"comments-block\"\u003E\n\u003Cdt class=\"comment-author \" id=\"c180268435912865016\"\u003E\u003Cdiv class=\"avatar-image-container vcard\"\u003E\n\u003Cspan dir=\"ltr\"\u003E\u003Ca class=\"avatar-hovercard\" href=\"http:\/\/www.blogger.com\/profile\/01045858001623908753\" id=\"av-7-01045858001623908753\" rel=\"nofollow\"\u003E\n\n\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.blogger.com\/profile\/01045858001623908753\" rel=\"nofollow\"\u003ELynn\u003C\/a\u003E\nsaid...\n\u003C\/b\u003E\u003C\/dt\u003E\n\u003Cdd class=\"comment-body\" id=\"Blog1_cmt-180268435912865016\"\u003E\u003Cb\u003E\n\u003C\/b\u003E\u003Cb\u003E\nHappy New Year, I love Innocent smoothies, they make a great quick and easy breakfast when I'm running late or a tasty snack.\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/dd\u003E\u003C\/dl\u003E\nLynn, if you could please send me your contact details, I will pass them onto the Innocent people and your vouchers will soon be winging their way to you.  Congratulations!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7803269302961043841\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/cookbookery-reviews-tasty-muffins.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7803269302961043841"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7803269302961043841"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/01\/cookbookery-reviews-tasty-muffins.html","title":"Cookbookery,  Reviews, Tasty Muffins,"}],"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-730714386863049524"},"published":{"$t":"2010-12-10T04:00:00.003+00:00"},"updated":{"$t":"2010-12-10T04:00:02.703+00:00"},"category":[{"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"}],"title":{"type":"text","$t":"Honey Glazed Chicken"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u003Cimg style=\"width: 366px; height: 354px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/honeyglazedchicken.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003EDon't let\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003Emy lack of pictures today put you off of this recipe.  I find the lighting in the winter months very poor for picture taking . . . and they don't always come out like they should . . .\u003Cbr \/\u003E\u003Cbr \/\u003EI took quite a few photos of this deliciously moreish chicken, but only a few came out looking scrumptiously tasty!!!\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 372px; height: 378px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/honeyglazedchicken2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003EEach luscious piece of chicken is stickily scrummy with a rich honey glaze and just a little bit of a spicy tang.  Simple enough for a family dinner . . .\u003Cbr \/\u003Ebut exotically tasty enough for company!\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003EI like to serve this with a nice dish of Pilau Rice and a green vegetable on the side, but suit yourself.  Your family will love this, no matter what you serve it with.  That's a fact Jack!!!\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 367px; height: 349px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/honeyglazedchicken3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E*Honey Glazed Chicken*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/honey-glazed-chicken\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENicely browned and moreishly sticky!\u003Cbr \/\u003E\u003Cbr \/\u003E2 ounces flour (scan't 1\/2 cup)\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E1\/2 tsp cayenne pepper\u003Cbr \/\u003E3 pounds of chicken pieces\u003Cbr \/\u003E4 ounces butter, melted and divided (1\/2 cup)\u003Cbr \/\u003E45g of soft light brown sugar (1\/4 cup packed)\u003Cbr \/\u003E2 ounces liquid honey (1\/4 cup)\u003Cbr \/\u003E2 ounces lemon juice (1\/4 cup)\u003Cbr \/\u003E1 TBS soy sauce\u003Cbr \/\u003E1 1\/2 tsp curry powder\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the flour, salt and cayenne pepper in a large bowl.  Add the chicken pieces and dredge or shake to coat.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Place half of the butter into a  baking dish, 13 inches by 9 inches.  Place the chicken in it skin side  down, turning once to coat with the butter.  Bake for 30 minutes in the  heated oven.  Turn skin side up.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the chicken is cooking,  whisk together the rest of the melted butter, sugar, honey, lemon juice,  soy sauce and curry powder.  Pour this mixture over the chicken.  Bake  for an additional 45 minutes, basting and turning every 15 minutes until  done.  The chicken should be nicely browned and very tender."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/730714386863049524\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/12\/honey-glazed-chicken.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/730714386863049524"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/730714386863049524"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/12\/honey-glazed-chicken.html","title":"Honey Glazed Chicken"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3665241451693948308"},"published":{"$t":"2010-10-04T04:00:00.001+01:00"},"updated":{"$t":"2010-10-04T04:00:00.035+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Root Vegetable Soup with Honey and Sage"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 362px; height: 341px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sooup.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI am in the throes of a terrible chest cold.  I hate it when I get one of those.  I don't get sick very often but when I do . . . it seems to make up for it.  Cough, cough, cough . . . and I am so very tired.  I have no energy for most things.  The last time I felt like this, which was quite a number of years ago, it turned into pneumonia, so I am really hoping that is not the case this time around.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 367px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sooup2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETodd is taking good care of me, to be sure.  He is such a good husband. He is not much of a cook though . . .\u003Cbr \/\u003E\u003Cbr \/\u003EThankfully, I cooked up a pot of this lovely soup before I started to feel so badly . . . rich and thick, and bursting with the natural sweetness of autumn root vegetables and deliciously creamy and nourishing honey.  Soup is so very comforting when you are feeling a bit under the weather . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 330px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sooup3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESage and garlic add some final flavours that make this a very delicious soup indeed.  Oh, isn't cooking so very magical?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 298px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sooup4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI mean . . . on their own, these things are so so so, plain and simple . . . but married together in unique combinations, they become something very special indeed.\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 297px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/sooup5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Root Vegetable Soup with Honey and Sage*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/root-vegetable-soup-with-honey-and-sage\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  is a delicious soup.  The honey helps to bring out the natural  sweetness of the root vegetables.  Very pretty with a garnish of  drizzled cream and fresh sprigs of sage.\u003Cbr \/\u003E\u003Cbr \/\u003E75g of unsalted butter (A generous 1\/3 cup)\u003Cbr \/\u003E1 medium brown onion, peeled and finely chopped\u003Cbr \/\u003E1 medium carrot, peeled and finely chopped\u003Cbr \/\u003E1 medium parsnip, peeled and finely chopped\u003Cbr \/\u003E1 fat clove of garlic, peeled and minced\u003Cbr \/\u003E2 large sweet potatoes, peeled and chopped\u003Cbr \/\u003E2 heaped Tablespoons of creamy honey\u003Cbr \/\u003E3 sprigs of sage, chopped, plus extra sprigs for serving\u003Cbr \/\u003E750ml of vegetable stock (3 cups)  (I use Swiss Marigold powder diluted in boiling water)\u003Cbr \/\u003E75 ml of double cream, plus extra for drizzling (1\/3 cup)\u003Cbr \/\u003Efreshly squeezed lemon juice\u003Cbr \/\u003Esea salt and freshly ground pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the butter into a large saucepan.  Add the onion, carrot, parsnip and  garlic.  Stir to coat the vegetables with the butter, cover and then  sweat over low heat for about 5 minutes.  Remove the cover and add the  cubed sweet potato, honey and sage, giving it all a good stir.  Cover  and continue to sweat for another 10 minutes or so.  Add the boiling  stock and cook for a further 10 to 15 minutes until all the vegetables  are very tender.  Remove from the heat. Using a stick blender puree the  soup until smooth.  If it is too thick you may have to add more  vegetable stock to thin it a bit.  Bring the soup back to the boil and  then stir in the cream.  Heat through without boiling any further.   Season to taste with lemon juice, salt and pepper.  Ladle into heated  soup bowls.  Drizzle a bit of cream over each and garnish with more sage  leaves if desired."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3665241451693948308\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/10\/root-vegetable-soup-with-honey-and-sage.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3665241451693948308"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3665241451693948308"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/10\/root-vegetable-soup-with-honey-and-sage.html","title":"Root Vegetable Soup with Honey and Sage"}],"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-5575753064759251601"},"published":{"$t":"2010-01-31T04:00:00.000+00:00"},"updated":{"$t":"2010-01-31T04:00:01.248+00:00"},"category":[{"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"}],"title":{"type":"text","$t":"Creamy Parsnip Soup with Ginger and Cardamom"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 359px; height: 373px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnipgingerandcardamomsoujp3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECreamy vegetable soups are one of my most favourite of all winter foods.  They make an elegant lunch, or a lovely light supper.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 421px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ParsnipGingerandcardamomsoup.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EParsnips are one of my favourite types of vegetables to use in winter soups.  They have a natural sweetness, that is so very moreish to me.  They smell a bit odd when they are cooking, or at least I think they do, but my oh my . . .what they lack in smell they more than make up for in flavour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 377px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnipgingerandcardamomsoup3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe key to a delicious vegetable soup is to brown the vegetables perfectly before you add any spices and herbs.  This really helps to bring out the rich, and natural sweetness of any vegetable.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 378px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnipgingerandcardamomsoup5.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI like to use my stick blender to puree my soups.  It's a lot easier and safer than using a conventional blender, although of course you can use a regular one if you like.  Just take care if you do,  as hot mixtures can be very explosive when rattled around in a sealed container.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 388px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnipgingerandcardamomsoup2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYes, I learned this the hard way.  Either do it in small portions a little at a time, or cover the top very carefully with a towel and hold the lid down tightly!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 406px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnipgingerandcardamomsoup6.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI think the hazelnut\/dried cranberry garnish on this soup makes it something really special.  I really hope that you will try it. \u003Cbr \/\u003E\u003Cbr \/\u003EI just know you will love it as much as we do.   And that, my friends, is quite an awful lot!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 429px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/parsnipgingerandcardamomsoup8.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Creamy Parsnip Soup with Ginger and Cardamom*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 3 to 4 as a main course\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-parsnip-soup-with-ginger-and-cardamom\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECreamy soup with a wonderful hint of sweet spices, ginger and cardamom m m m .\u003Cbr \/\u003E\u003Cbr \/\u003E2 TBS olive oil\u003Cbr \/\u003E1 1\/2 pounds parsnips, peeled and cut into chunks\u003Cbr \/\u003E1 large onion, peeled and chopped\u003Cbr \/\u003E1 TBS butter\u003Cbr \/\u003Elarge pinch of sugar\u003Cbr \/\u003E3 large garlic cloves, peeled and crushed\u003Cbr \/\u003E1 tsp ground ginger\u003Cbr \/\u003E1\/4 tsp ground cardamom (remove the seeds from green cardamom pods, and\u003Cbr \/\u003Egrind them to a powder in your morter and pestle)\u003Cbr \/\u003E1\/8 tsp cayenne pepper\u003Cbr \/\u003E1 1\/2 pints chicken broth\u003Cbr \/\u003E1 1\/4 pints single cream\u003Cbr \/\u003Esalt and freshly ground black pepper\u003Cbr \/\u003E\u003Cbr \/\u003ETo Garnish:\u003Cbr \/\u003E1 TBS coarsely chopped skinned hazelnuts\u003Cbr \/\u003E1 TBS dried cranberries\u003Cbr \/\u003E1 tsp butter\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the oil in a large deep saucepan over medium high heat.  Once it shimmers, add the parsnips, and onions.  Saute,stirring very little at first, and then more frequently towards the end, until the parsnips start to turn golden brown. This should take 7 to 8 minutes.  Reduce the heat to low and add butter, sugar, and garlic.  Continue to cook, stirring occasionally until all the vegetables are a rich caramel colour, some 10 minutes longer.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the spices and cook, until fragrant, then add the broth.  Bring to a simmer over medium high heat.  Reduce the heat to low and simmer, partially covered, until vegetables are tender.  This should take about 10 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EUsing a stick blender, puree the soup until smooth.  Stir in the cream and heat until warm.  Season to taste with some salt and pepper.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the tsp of butter for the garnish in a small saucepan.  Add the hazelnuts and dried cranberries.  Cook until golden and fragrant, 1 to 2 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003Eladle the hot soup into heated bowls and top each serving with a portion of the hazelnut\/cranberrie saute.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5575753064759251601\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/01\/creamy-parsnip-soup-with-ginger-and.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5575753064759251601"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5575753064759251601"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/01\/creamy-parsnip-soup-with-ginger-and.html","title":"Creamy Parsnip Soup with Ginger and Cardamom"}],"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"}}]}});