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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\/-\/dairy?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/dairy"},{"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":{"$t":"25"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8296465146957417345"},"published":{"$t":"2016-05-18T04:00:00.001+01:00"},"updated":{"$t":"2023-06-28T12:52:58.994+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fabulous Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple side dishes"}],"title":{"type":"text","$t":"Crunchy Cheese Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"587\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6925_zpsdjq9s8ln.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWe had the Sisters for dinner the other nice.\u0026nbsp; I made them my\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/01\/meat-loaf-pie.html\" target=\"_blank\"\u003E\u003Cb\u003E Meat Loaf Pie\u003C\/b\u003E\u003C\/a\u003E with\u0026nbsp; these delicious CrunchyCheese Potatoes on the side.\u0026nbsp;\u0026nbsp; Carrots, cauliflower, salad, rolls and my\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/07\/speedy-berry-cake.html\" target=\"_blank\"\u003E\u003Cb\u003E Speedy Berry Cake \u003C\/b\u003E\u003C\/a\u003Erounded out the menu.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThere were NO complaints.\u0026nbsp; Not that there would be anyways.\u0026nbsp; These girls and guys are always so grateful for the opportunity for a nice homemade meal, and as you know I love, LOVE feeding them.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6926_zps4vqxlnj0.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThe whole meal was simple and quick to put together.\u0026nbsp; I like to feed them the comforts of home . . .\u0026nbsp; just like a mom would.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6927_zpslxbrehqj.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThese potatoes are as simple as peeling and slicing potatoes and then stirring them into a sour cream\/milk mixture a pouring them into a buttered baking dish.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6928_zpszsmmcxp8.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou tightly cover them with foil and bake, until the potatoes are fork tender . . . the timing depends on the type of potatoes you use.\u0026nbsp; Older potatoes seem to take longer . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6929_zpsqrlk3vd3.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"630\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;Once they are tender you just sprinkle some cheese and cornflake crumbs over top and return to the oven to crisp them up.\u0026nbsp;\u0026nbsp; A scattering of fresh chives on top and Bob's your Uncle.\u0026nbsp;\u0026nbsp; They're ready to serve!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6930_zpsguidglkt.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThese are so good\u0026nbsp; . . .\u0026nbsp; with the creamy sour cream, milk and chive sauce\u0026nbsp; . . .\u0026nbsp; and that crunchy cheesy topping . . its a potato dish that everyone always loves.\u0026nbsp; And no small wonder! They are quite simply fabulous!\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=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6932_zpsvpft71qj.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Crunchy Cheese Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nserves 6 - 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crunchy-cheese-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese delicious potatoes are cheesy and creamy with a fabulous crunchy cornflake topping.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n120g of sour cream (1 cup)\u003C\/div\u003E\n125ml milk (1\/2 cup)\u003C\/div\u003E\n1 TBS mince chives\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/4 tsp pepper\u003C\/div\u003E\n6 medium potatoes, peeled and sliced 1\/4 inch thick\u003C\/div\u003E\n120g of grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n30g of crushed cornflakes (1\/2 cup\u003C\/div\u003E\nAdditional chives to sprinkle\u0026nbsp;\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\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"402\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6937_zpsqk3bshx9.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 15 by 10 by 1 inch baking dish.\u0026nbsp; Set aside.\u003C\/div\u003E\nMix\n together the sour cream, milk, chives, salt and pepper.\u0026nbsp;\u0026nbsp; Add the \npotatoes and mix together thoroughly.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpread into the prepared baking \ndish.\u0026nbsp; Bake in the preheated oven for 50 to 60 minutes, until fork tender.\u0026nbsp; Combine the crumbs and cheese.\u0026nbsp; Sprinkle over top.\u0026nbsp; Bake in the \nheated oven for an additional 10 to 15 minutes, until the potatoes are golden brown. \u0026nbsp;\nSprinkle with the additional chives and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Crunchy Cheese Potatoes\" border=\"0\" height=\"602\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6938_zpsixpmhso9.jpg\" title=\"Crunchy Cheese Potatoes\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;Enjoy!\u0026nbsp; Bon Appetit! \u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8296465146957417345\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/crunchy-cheese-potatoes.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8296465146957417345"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8296465146957417345"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/crunchy-cheese-potatoes.html","title":"Crunchy Cheese Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4950861692921152550"},"published":{"$t":"2015-07-26T04:00:00.001+01:00"},"updated":{"$t":"2021-05-04T12:59:00.002+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cereals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Breakfast Knickerbocker Glory"},"content":{"type":"html","$t":"\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"627\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2515_zpstqazwwhh.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I just love this time of year when my garden is filled to bursting with fresh summer fruits . . .\u0026nbsp; the last of the strawberries, logan berries, raspberries, blueberries, gooseberries, black currants in the main and ripening blackberries in the hedge!\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI try to incorporate as many of them as I can into our daily diets. Its such a healthy thing to do!\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN25151_zps8hix5zt4.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"467\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrumbles, bakes, cakes, with cream and sugar . . . and one of my favourite ways, for breakfast\u0026nbsp; . . .\u0026nbsp; a delicious fruity breakfast knickerbocker glory.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EPerfect for summer!\u0026nbsp; Actually its perfect any time of year.\u0026nbsp; Whenever you are craving something that tiny bit special, but also very easy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"589\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2516_zpsswnkey1e.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat is a knickerbocker glory?\u0026nbsp; Well, traditionally it is a\u0026nbsp; layered cream sundae that is served in a large tall conical glass to be eaten with a distinctive long spoon . . .\u0026nbsp; a dessert peculiar to the British Isles.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;The knickerbocker glory, first described in the 1920s, may contain ice cream, cream, fruit, meringue.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELayers of these different sweet tastes are alternated in a tall glass and topped with different kinds of syrup, nuts, whipped cream and often a cherry.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"627\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2517_zps04ueotzz.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is not one of those\u0026nbsp; . . .\u0026nbsp; and actually the only thing which resembles the original is the fact that it's prepared in a tall glass to be eaten with a long spoon.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENot to mention\u0026nbsp; that there is plenty of fruit in it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2518_zpsu8sfrzns.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"597\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInstead of ice cream I use creamy Greek yogurt. You could use frozen yogurt if you can find it.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat would be also great!\u0026nbsp; I have also used a mix of berries today . . .\u0026nbsp; raspberries, blueberries and strawberries . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"590\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2519_zpsajt6n879.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are layered in a tall glass along with some of my \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2014\/04\/kitchen-sink-granola.html\" target=\"_blank\"\u003E\u003Cb\u003Ehomemade granola\u003C\/b\u003E\u003C\/a\u003E . . . sooooo good.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E(I try not to get any of the dried fruits in the layers . . . so they don't conflict with the fresh fruits if you know what I mean.)\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou could also use storebought granola or even crushed granola bars.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2520_zpsvbdxa2eq.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith a final sprinkle of granola and a drizzle of liquid honey on top, these really please!\u0026nbsp; We love them!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThey are a great weekend breakfast which feels like a bit of an indulgence, but which is actually really quite healthy!\u0026nbsp; I hope you will give them a go!\u0026nbsp; Simple.\u0026nbsp; Easy.\u0026nbsp; Delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2522_zpsvmgswt65.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\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\u003Ci\u003E\u003Cb\u003E*Breakfast Knickerbocker Glories*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/breakfast-knicker\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA really delicious way to eat a healthy breakfast which is loaded with fruit and goodness.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 TBS granola (can also use crushed granola bars)\u003C\/div\u003E\na handful each of blueberries, raspberries and strawberries\u003C\/div\u003E\n(Or whatever berry you have to hand)\u003C\/div\u003E\n8 TBS low fat greek yoghurt\u003C\/div\u003E\n2 TBS clear honey\u003C\/div\u003E\n\u003Cdiv\u003E\na bit of granola to sprinkle\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2524_zpsznyrsdjd.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"640\" \/\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\nSprinkle\n 1 TBS of granola in each of two tall glasses or knickerbocker glory \nglasses.\u0026nbsp;\u0026nbsp; Top with some blueberries, 1 TBS yogurt,some raspberries, 1 \nTBS of yogurt, some strawberries, 1 TBS yogurt 1 more TBS of granola and\n the remainder of the yogurt.\u0026nbsp;\u0026nbsp; Sprinkle with a bit of granola, drizzle \nwith honey and serve immediately.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - Quantities are given to make two servings, but the recipe can easily be multiplied to serve more.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg alt=\"Breakfast Knickerbocker Glory\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2518_zpsu8sfrzns.jpg\" title=\"Breakfast Knickerbocker Glory\" width=\"597\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan style=\"box-sizing: border-box; color: #ef9d87; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4950861692921152550\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/breakfast-knickerbocker-glory.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4950861692921152550"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4950861692921152550"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/breakfast-knickerbocker-glory.html","title":"Breakfast Knickerbocker Glory"}],"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-5276847056990879645"},"published":{"$t":"2015-05-01T04:00:00.000+01:00"},"updated":{"$t":"2015-11-25T17:45:24.710+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gratins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"onions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Roasted Onions with a Parmesan Cream"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 1_zps9q2pismv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/1_zps9q2pismv.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI guess I didn't check the size of the bag of onions I was buying in that online grocery order too closely . . .\u0026nbsp; because it ended up being huge!\u0026nbsp; I decided to create something with some of them that we would both find delicious.\u0026nbsp; We love gratins . . .\u0026nbsp; and so I thought an onion gratin type of dish would work really well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1572_zpshnx2y2uw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1572_zpshnx2y2uw.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI roasted the onions in a hot oven first of all, in a mix of butter and olive oil. \u0026nbsp; This slightly caramelized them, helping to bring out their natural sweetness.\u0026nbsp; I do so love the flavour of caramelized onions don't you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1573_zps790xcvsf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1573_zps790xcvsf.jpg\" height=\"400\" width=\"380\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI whisked together some double cream (naughty naughty) a bit of Dijon mustard and some Parmesan cheese, which I poured over and around the onions.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1574_zpsgtghoehb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1574_zpsgtghoehb.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey were then returned to the oven until the cream was golden brown and bubbling and all of the lovely onion juices had melded withit to create a very delicious sauce.\u0026nbsp;\u0026nbsp; You could add some garlic to the cream as well if you wished . . . a small clove crushed would be enough.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1575_zpsimcb7ik8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1575_zpsimcb7ik8.jpg\" height=\"400\" width=\"389\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether this was very satisfying and we both quite enjoyed it. \u0026nbsp; With a bit of crusty bread it went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1577_zps1jzrz9tw.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1577_zps1jzrz9tw.jpg\" height=\"400\" width=\"397\" \/\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\u003Ci\u003E\u003Cb\u003E*Roasted Onions with a Parmesan Cream*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 (as a side)\u003C\/div\u003E\nServes 2 (as a main)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-onions-with-a-parmesan-cream\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThese\n are delicious and so simple to make.\u0026nbsp;\u0026nbsp; You can have them as a side \ndish, or a vegetarian main with a grain and a few other vegetables.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 medium onions \u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n1 TBS light olive oil\u003C\/div\u003E\nsalt and black pepper\u003C\/div\u003E\n225ml of double cream (1 cup)\u003C\/div\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n60g of finely grated parmesan cheese (1\/3 cup)\u003C\/div\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1580_zpsysrzq3qd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1580_zpsysrzq3qd.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 230*C\/450*F\/ gas mark 7.\u0026nbsp;\u0026nbsp; Have ready a shallow baking dish\n large enough to fit the onions cut in half and laid out in a single \nlayer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1582_zpsie6iuhiu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1582_zpsie6iuhiu.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut the butter and oil into the baking dish.\u0026nbsp; Put it \ninto the oven to heat while you prep the onions.\u0026nbsp; To prep the onions, \npeel, leaving the root end intact as much as possible and then cut them \nin half down through the centre through to the root end.\u0026nbsp; If you have \nbeen careful enough to keep the root intact, the onions will stay \ntogether when they cook.\u0026nbsp; Remove the baking dish from the oven.\u0026nbsp; Place \nthe onions into it in a single layer, cut side down.\u0026nbsp; Season with salt \nand black pepper.\u0026nbsp; Roast in the heated oven for 15 minutes.\u0026nbsp; Remove from\n the oven and flip over.\u0026nbsp; Season again and return to the oven to roast \nfor a further 15 minutes, until beginning to caramelize a bit on the \nedges.\u0026nbsp; Remove from the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1583_zpsosd13abi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1583_zpsosd13abi.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk together the cream, \nmustard, and Parmesan.\u0026nbsp; Pour this around the onions, drizzling some over\n top as well.\u0026nbsp; Return to the oven for 15 minutes until bubbling and \ngolden brown.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1584_zps7f0ouiid.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1584_zps7f0ouiid.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWait til you see what I did next! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1585_zpsehji81sa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1585_zpsehji81sa.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hate to waste anything and so I used the leftovers to create a simple pasta dish for us to enjoy the day after.\u0026nbsp; It was as simple as cooking some pasta, pureeing the leftovers and tossing the whole lot together.\u0026nbsp; Boy was it good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN15851_zpshs14awit.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN15851_zpshs14awit.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pasta with a Roasted Onion and Cream Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasta-with-a-roasted-onion-and-cream-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n little something I created to use the leftovers from my \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-onions-with-a-parmesan-cream\" target=\"_blank\"\u003E\u003Cb\u003ERoasted Onions with a Parmesan Cream.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; It was delicious!\u0026nbsp; You will need a blender or \nfood processor.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1\/2 recipe of Roasted Onions with a Parmesan Cream\u003C\/div\u003E\n2 ounces of dry pasta (linquine or spaghetti, or whatever you choose)\u003C\/div\u003E\n\u003Cdiv\u003E\nHot pasta water\u003C\/div\u003E\nGrated Parmesan Cheese to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1586_zpskqw89xqh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1586_zpskqw89xqh.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n a pot of salted water on to the boil.\u0026nbsp;\u0026nbsp; Blitz the leftover onions, plus\n any cream, in a food processor until fairly smooth.\u0026nbsp; You may want a bit\n of texture, but not huge chunks.\u0026nbsp; Set aside.\u0026nbsp; Drain the pasta, \nreserving about 125ml (1\/2 cup) of the cooking water.\u0026nbsp;\u0026nbsp; Return the pasta\n to the saucepan, along with the onion cream and enough of the pasta \nwater to loosen it up into a sauce.\u0026nbsp; Heat through and then serve hot \nwith some grated Parmesan Cheese scattered over top."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5276847056990879645\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/roasted-onions-with-parmesan-cream.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5276847056990879645"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5276847056990879645"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/roasted-onions-with-parmesan-cream.html","title":"Roasted Onions with a Parmesan Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2632290971733331532"},"published":{"$t":"2015-04-05T04:00:00.000+01:00"},"updated":{"$t":"2015-04-05T06:42:46.759+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"}],"title":{"type":"text","$t":"Ginger Cheesecake Squares"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo 990c4f4e84495d8bd49e6e5808bff1b21_zps9qk8heot.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/990c4f4e84495d8bd49e6e5808bff1b21_zps9qk8heot.jpg\" height=\"400\" width=\"399\" \/\u003E\n\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say up front that one of my absolute favourite flavours has to be ginger.  I love it in any way shape or form.  It's wonderful, dried and powdered . . . and sprinkled into spicy cake and cookie batters.  I love it freshly grated . . . and cooked up into wonderfully fragrant stir fries and sauces.  I also like to make a delicious lemon and ginger tea with the fresh ginger root.  (It's just wonderful steepedin boiling water, along with the juice and zest of half a lemon . . . and then served with a bit of honey and a great cure all for when you have the sniffles . . .)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/candiedginger.jpg\" style=\"height: 223px; width: 367px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love to eat it candied, well . . .\u003Ci\u003E  just \u003C\/i\u003Elike it was candy!   You can keep your sour coated candies . . . I'll choose a nice firey piece of candied ginger over them any day of the week!  Candied ginger and chocolate??  It's a marriage made in heaven . . . especially when coated in \u003Ci\u003Edark\u003C\/i\u003E chocolate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also love it preserved in syrup.  I keep a jar or two of those tasty sweet and spicy nuggets in my larder at all times . . .  just waiting to be used in a recipe or two, and I often glaze my cooked carrots with a mixture of butter and a teaspoon or two of the delicious syrup from the jar.  Have you ever tried the syrup spooned over vanilla ice cream?\u003Cb\u003E  FABULOUSLY \u003C\/b\u003Edelish!  Trust me . . . and add a few chopped bits of the ginger as well.  You'll thank me for it, yes . . .  you\u003Cspan style=\"font-size: 130%;\"\u003E \u003Cspan style=\"font-size: 180%;\"\u003Ewill!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Gingercheesecakesquares002.jpg\" style=\"height: 446px; width: 389px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm happy to say that ginger is a real favourite flavour of my Todd's as well.  Something that we can obsess over and share together.  It's a wonderful thing!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Gingercheesecakesquares00001.jpg\" style=\"height: 379px; width: 379px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI made these tasty cheesecake squares as a dessert for our Easter Dinner.\u0026nbsp; it's light, refreshing and most delicious. It's also very easy to put together.\u0026nbsp; I think you're going to love it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Gingercheesecakesquares0001.jpg\" style=\"height: 368px; width: 368px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Ginger Cheesecake Squares*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 squares\u003Cbr \/\u003E\n\u003Cspan style=\"color: #330000;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/ginger-cheesecake-squares\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine a smooth and creamy cheesecake stogged full of tiny bits of candied ginger, floating atop a crisp base created from crushed gingernut biscuits.  Top the whole thing with some sweetened whipped cream and more candied ginger and you have a wonderfully refreshing summer dessert, fit for a king, or at least the king of my castle at any rate!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the crust:\u003Cbr \/\u003E\n200g ginger flavoured biscuits, finely crushed\u003Cbr \/\u003E\n60g unsalted butter, melted\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\n500g (2 large containers) of cream cheese (Philadelphia)\u003Cbr \/\u003E\n124 ml (1\/2 cup) golden syrup\u003Cbr \/\u003E\n2 TBS caster sugar (superfine)\u003Cbr \/\u003E\n2 large eggs, lightly beaten\u003Cbr \/\u003E\n1\/4 cup finely chopped candied ginger\u003Cbr \/\u003E\n125 ml (1\/2 cup) whipping cream, lightly whipped\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the topping:\u003Cbr \/\u003E\n125ml (1\/2 cup) whipping cream\u003Cbr \/\u003E\n2 tsp caster sugar\u003Cbr \/\u003E\n1\/4 cup candied ginger, thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat the oven to 170*C\/325*F.  Lightly grease a 9 inch square baking tin and line with some baking paper, leaving the paper hanging over the edges so as to make the squares easier to lift out when you go to serve it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine the biscuit crumbs for the crust, along with the butter and cinnamon.  Press into the base of the tin.  Pop into the refrigerator to chill for 30 minutes, or until firm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat the cream cheese, golden syrup and sugar for the filling with an electric whisk until light and fluffy.  Beat in the eggs, one at a time, beating well after each addition.  Fold in the ginger and the lightly whipped cream.  Pour over the base.  Bake in the heated oven for about 25 minutes, or until just set.  Turn off the oven heat and allow to cool in the oven, with the door propped slightly ajar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat the cream for the topping together with the sugar, until soft peaks form.  Spread over the cooled cheeesecake base.  Pop into the refrigerator and chill for several hours before serving.  To serve, cut into squares and top each square with some of the sliced candied ginger.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:  By large I mean the 8 ounce containers of philadelphia!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2632290971733331532\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/ginger-cheesecake-squares.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2632290971733331532"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2632290971733331532"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/04\/ginger-cheesecake-squares.html","title":"Ginger Cheesecake Squares"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1648857569308606364"},"published":{"$t":"2014-06-06T04:00:00.000+01:00"},"updated":{"$t":"2014-06-06T04:00:02.261+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast on the go"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Froothie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Frozen treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"}],"title":{"type":"text","$t":"Low Fat Strawberry Milkshakes"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/www.froothie.co.uk\/images\/detailed\/1\/optimum-9400-white-600px-with-tamper1395264549532a0c25ad838.jpg\" height=\"400\" width=\"266\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sure am enjoying the\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003Cb style=\"background-color: white; color: #443022;\"\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=67\u0026amp;sl=EN\u0026amp;aff_id=1316\" style=\"color: #9ea52f; text-decoration: none;\" target=\"_blank\"\u003EThe Froothie Optimum 9400 Blender\u003C\/a\u003E\u003C\/b\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u0026nbsp; which I was sent a few weeks back. It has really been making short work of all of the blending and blitzing in my kitchen, and it especially shines when it comes to make something as delicious as these milkshakes which I am showing you today. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/4.bp.blogspot.com\/--EFRfATyj5I\/U5CL3-EkccI\/AAAAAAAABcU\/_VXURmTR31E\/s1600\/strawberry-1024x768.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/--EFRfATyj5I\/U5CL3-EkccI\/AAAAAAAABcU\/_VXURmTR31E\/s1600\/strawberry-1024x768.jpg\" height=\"240\" width=\"320\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EStrawberry season is almost upon us now and I wanted to use up some of the frozen berries that I had in the freezer from last year before I start picking the new crop! \u0026nbsp;I decided to make us some delicious milkshakes for breakfast. \u0026nbsp; \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-DV6pjtLt5ZY\/U5CMZiphJqI\/AAAAAAAABcc\/hpVhHxc9WW4\/s1600\/SAM_5216_zps44077bb3.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/2.bp.blogspot.com\/-DV6pjtLt5ZY\/U5CMZiphJqI\/AAAAAAAABcc\/hpVhHxc9WW4\/s1600\/SAM_5216_zps44077bb3.jpg\" height=\"640\" width=\"355\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EMilkshakes are not something which I have very often. \u0026nbsp; They are usually really high in fat and calories, and to be honest you can pay a lot for one in a restaurant . . . \u0026nbsp;I wasn't ever sure either about making them at home. \u0026nbsp;Would my old blender be up to the job? \u0026nbsp; Would I end up with anything even remotely resembling a milkshake? \u0026nbsp;I had my serious doubts. \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_5217_zps1fdcf31a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Froothie\/SAM_5217_zps1fdcf31a.jpg\" height=\"378\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EI am trying to eat healthier lately and so I decided that I would just throw some frozen berries into the Optimum 9400 along with some milk and a bit of honey, plus some vanilla. \u0026nbsp;A milk shake has to have vanilla! \u0026nbsp; I also added a bit of lemon juice to keep the colour nice and pink. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_5218_zps84bca8c0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Froothie\/SAM_5218_zps84bca8c0.jpg\" height=\"400\" width=\"349\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EIn less than two minutes I had the most delicious, creamiest milkshake I have ever eaten. \u0026nbsp;No kidding! \u0026nbsp;It had a beautiful thick texture. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_5219_zpsd04e2c1e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Froothie\/SAM_5219_zpsd04e2c1e.jpg\" height=\"400\" width=\"389\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EJust look at that . . . and the taste. \u0026nbsp;It was seriously delicious! \u0026nbsp;I haven't enjoyed my breakfast so much in a long time and I absolutely loved the fact that I was drinking\/eating something which was quite healthy and yet seemed totally luxurious! \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_5220_zpsaea008bd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Froothie\/SAM_5220_zpsaea008bd.jpg\" height=\"370\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EYou can be sure that now that I know it's so easy to have something this delicious in my hands at almost the blink of an eye . . . okay flick of a switch . . . I will be enjoying these tasty milkshakes a lot more in the future. \u0026nbsp;I can't wait to try out some other flavours. \u0026nbsp; Peach. \u0026nbsp; Nectarine. \u0026nbsp;Blueberry. \u0026nbsp;SUMMER BERRY! \u0026nbsp;OH my . . . cherry! \u0026nbsp;*Slurp!* \u0026nbsp;There is no end to the possibilities!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_5223_zps490b3000.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Froothie\/SAM_5223_zps490b3000.jpg\" height=\"370\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003E\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E*Low Fat Strawberry Milkshakes*\u003C\/i\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 2\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/low-fat-strawberry-milkshakes\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EThese are delicious. \u0026nbsp;Feel free to use a milk substitute for the milk in this recipe. \u0026nbsp; Coconut milk is good and results in a lovely creamy milkshake. \u0026nbsp;You could also use an almond or an oat milk.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EGoats milk, etc.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E3 cups frozen strawberries\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E(the unsweetened kind)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E225ml milk (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp vanilla extract\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp fresh lemon juice\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS liquid honey \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPlace all of the ingredients into a blender. \u0026nbsp; Plus to break up the berries, stopping to stir with a scraper or wooden spoon as needed. \u0026nbsp;Blend until smooth and thick, then pour into glasses to serve. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EDelicious! \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EThis seriously felt like a luxurious treat! \u0026nbsp;I love it when that happens! \u0026nbsp;NO fat. \u0026nbsp;NO sugar. \u0026nbsp;Gluten free and very adaptable to anyone who has a milk allergy! \u0026nbsp;Vegan! \u0026nbsp;Win! \u0026nbsp;Win! Win!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cspan style=\"color: #333333;\"\u003EI am really loving having this new toy to play with. \u0026nbsp;I am looking forward to creating a lot of new things with it, especially with the summer months coming up. \u0026nbsp;I see lots of tasty fruit smoothies, salad dressings, sauces, etc. \u0026nbsp;This little baby is going to get a lot of use for sure! \u0026nbsp;\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003ETo find out more about this beautiful machine do check out the\u0026nbsp;\u003Cb\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=66\u0026amp;sl=EN\u0026amp;aff_id=1316\" style=\"color: #9ea52f; text-decoration: none;\" target=\"_blank\"\u003EFroothie Homepage\u003C\/a\u003E\u003C\/b\u003E. \u0026nbsp; To find out more about the specifications of it and just what it can do, \u0026nbsp;remember it's not\u003Cb\u003E\u003Cu\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=67\u0026amp;sl=EN\u0026amp;aff_id=1316\" style=\"color: #9ea52f; text-decoration: none;\"\u003E\u0026nbsp;just a blender\u003C\/a\u003E.\u003C\/u\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr style=\"color: #333333;\" \/\u003E\u003Cspan style=\"color: #333333;\"\u003EOf course if you are as impressed as I am with what I have done with this machine you can just\u0026nbsp;\u003C\/span\u003E\u003Cb style=\"color: #333333;\"\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=42\u0026amp;sl=EN\u0026amp;aff_id=1316\u0026amp;product_id=253\" style=\"color: #9ea52f; text-decoration: none;\"\u003Ebuy one now.\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003EWith a one month trial, money back guarantee which includes return postage costs from the UK, you can't lose!\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1648857569308606364\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/06\/low-fat-strawberry-milkshakes.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1648857569308606364"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1648857569308606364"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/06\/low-fat-strawberry-milkshakes.html","title":"Low Fat Strawberry Milkshakes"}],"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:\/\/4.bp.blogspot.com\/--EFRfATyj5I\/U5CL3-EkccI\/AAAAAAAABcU\/_VXURmTR31E\/s72-c\/strawberry-1024x768.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8034987616857694280"},"published":{"$t":"2013-11-11T04:00:00.001+00:00"},"updated":{"$t":"2023-07-13T14:13:06.037+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dips and spreads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"onions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"French Onion Dip "},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1760_zps56e95b5a.jpg\" border=\"0\" height=\"300\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1760_zps56e95b5a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.divoitaliano.co.uk\/\"\u003E\u003Cb\u003EDivo Italiano\u003C\/b\u003E\u003C\/a\u003E recently sent me a delicious assortment of exciting new Italian Cheeses to try out. These are thorougly modern cheeses selected by Aldo Zilli specifically for the British Table.\u0026nbsp; They are available in five different varieties and I could not wait to get stuck in.\u0026nbsp; First out of the starting gate was a cheese that I use frequently in my kitchen . . . Italian Parmigiao Reggiano P D O Extra.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1759_zpsac172f7d.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1759_zpsac172f7d.jpg\" width=\"300\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrunchy \u0026amp; crumbly texture, matured for a minimum of 24 months for a sweet \u0026amp; salty taste.\u0026nbsp; I loved it.\u0026nbsp; I just adore Parmesan cheese anyways, and this was exceptional in flavour. \u0026nbsp; Parmesan cheese was the one cheese I did eat outside of processed cheese when I was growing up . . . ok, so it was the stuff that came in the green cylinder from Kraft that you could keep on the shelf without refrigerating, but that was quite bold as far as I was concerned. \u0026nbsp; I am happy to say that my tastes have really advanced since then!\u0026nbsp; This was a lovely cheese.\u0026nbsp; It was rich and crumbly and had a beautiful flavour. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to use some of it in our favourite French Onion Dip. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1762_zpsc8e45767.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1762_zpsc8e45767.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a dip that comes in incredibly handy during the holidays when people are doing a lot of entertaining.\u0026nbsp; Sure, you could just crack open a package of dry French Onion Soup mix, and it would taste alright . . . but trust me when I say . . . ONCE YOU TASTE THIS DIP YOU WILL NEVER SETTLE FOR A PACKAGE MIX DIP AGAIN!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1763_zps52c77d37.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1763_zps52c77d37.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlease excuse me for yelling, but I can't re-iterate enough just how gorgeous this dip is.\u0026nbsp; It has all of the flavours of a good onion soup . . . sweetly caramelized onions . . . cooked slowly in butter and oil until they are golden delish . . . some spice and tang . . . sour cream . . . mayonnaise . . . and a good Parmesan cheese, which is the real star of the dip along with those beautiful onions. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1764_zpsec713756.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1764_zpsec713756.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Divo Italian Parmigiano Reggiano was perfect in this dip. \u0026nbsp; It was lovely and rich and in short . . . perfect.\u0026nbsp; I do hope you will give it a try, and I just know you will agree with me when I say . . . this is the best! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1761_zps3575ef40.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1761_zps3575ef40.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\u003Ci\u003E\u003Cb\u003E*French Onion Dip*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 3 1\/2 cups\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/french-onion-dip\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n beats the heck out of anything that comes pre-prepared or out of a \npackage hands down!\u0026nbsp; We love this and so do our guests, especially \naround the holidays!\u0026nbsp; Great with crisps, crackers and vegetables!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS sunflower oil\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n2 large onions, peeled and finely diced\u003C\/div\u003E\n240g of dairy sour cream (2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n(You can also use low fat creme fraiche \u003Cbr \/\u003E\nwith no visible taste difference)\u003C\/div\u003E\n20g of good quality mayonnaise (1 cup)\u003C\/div\u003E\n(you can use low fat with no problems)\u003C\/div\u003E\n\u003Cdiv\u003E\n45g of finely grated Parmesan Reggiano Cheese (1\/4 cup)\u003C\/div\u003E\n1 tsp caster sugar\u003C\/div\u003E\n1 tsp celery salt\u003C\/div\u003E\n1 tsp finely ground black pepper\u003C\/div\u003E\n1\/4 tsp garlic powder (not salt)\u003C\/div\u003E\n1 tsp Worcestershire Sauce\u003C\/div\u003E\nadditional salt to taste\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1768_zpsb50d3fc8.jpg\" border=\"0\" height=\"351\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_1768_zpsb50d3fc8.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHet\n the oil and butter\u0026nbsp; in a large skillet over medium heat.\u0026nbsp; Once the \nbutter is melted, add the onions and sugar.\u0026nbsp;\u0026nbsp; Cook, stirring from time \nto time, until golden brown and caramelized.\u0026nbsp; Make sure that they don't \nburn.\u0026nbsp; You just want them a medium to darkish caramel colour.\u0026nbsp;\u0026nbsp; I \nusually turn my heat down to low once they get going and do keep an eye \non them.\u0026nbsp; Frequent stirring is the key to preventing them from \ncatching.\u0026nbsp; This could take anywhere between 25 to 35 minutes.\u0026nbsp; Once they\n are completely caramelized remove them from the heat and allow to cool \ncompletely to room temperature.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the sour cream, \nmayonnaise, cheese, celery salt, black pepper, garlic powder and \nWorcestershire sauce together to combine well.\u0026nbsp; Taste and adjust \nseasoning as necessary.\u0026nbsp; Stir in the onion mixture.\u0026nbsp; Cover and chill for\n at least one hour, but preferably overnight.\u0026nbsp; Serve chilled with your \npreferred dippers!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.divoitaliano.co.uk\/product-details\/parmigiano-reggiano-pdo-extra\"\u003E\u003Cb\u003EDivo Italian Parmigiano Reggiano P.D.O. Extra Cheese:\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGold and Bronze award winner at the South West Cheese Awards 2013, \nthis Parmigiano Reggiano P.D.O. is graded for quality twice by the \nParmigiano Reggiano Consortium before it is selected by Aldo Zilli, to \ngive it the prestigious ‘Extra’ status.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\nA crunchy and crumbly texture with fruity and nutty flavours, it is \nmatured for at least 24 months from selected mountain dairies where the \ncattle graze on the lush high pastures and their milk gives this \nParmigiano Reggiano outstanding flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\nThis delicious cheese is ideal served grated or shaved on salads, \nsoups, or simply broken off in chunks and eaten on its own with balsamic\n vinegar.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo find out more about these lovely cheeses in the Divo Line click\u003Ca href=\"http:\/\/www.divoitaliano.co.uk\/about\"\u003E\u003Cb\u003E HERE.\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nFind the DIVO range in Morrisons and online at Ocado.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Divo for sending me these lovely cheeses.\u0026nbsp; Look for more about the other cheeses I was sent soon! \u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8034987616857694280\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/french-onion-dip-and-divo-italian.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8034987616857694280"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8034987616857694280"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/11\/french-onion-dip-and-divo-italian.html","title":"French Onion Dip "}],"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-7137260895011269792"},"published":{"$t":"2013-08-02T04:00:00.000+01:00"},"updated":{"$t":"2013-08-02T04:00:02.870+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dips and spreads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Hot Artichoke Dip"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7818_zps7fac8b50.jpg\" border=\"0\" height=\"351\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7818_zps7fac8b50.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSometimes I like to make Todd and I an appetizer for a late supper, instead of a meal. \u0026nbsp; Then supper feels like a bit of a celebration.\u0026nbsp; I had made homemade melba toasts yesterday with some stale baguettes and thought it would be a shame not to have something to dip them in, and so I decided to make our favourite Artichoke Dip.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7819_zps8af285d2.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7819_zps8af285d2.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not much to look at, but oh baby . . . it's gorgeous and rich and so scrummy to eat!\u0026nbsp; It's a dish I made often for the dinner parties I catered for when I worked at the manor.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7820_zps581d80b0.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7820_zps581d80b0.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can add cooked shrimp or chicken to it as well, which makes it even more substantial.\u0026nbsp; But we like it just as it is . . . filled with lots of artichokes and cheese . . . three kinds . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7822_zpsb09dd3d4.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7822_zpsb09dd3d4.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMozzarella, Cream and Cheddar . . . and garlic and shallots . . . and sour cream . . . mayonnaise and\u0026nbsp; Dijon mustard . . . and herbs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7824_zpsc86f9371.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7824_zpsc86f9371.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDid I mention how scrummy it is? \u0026nbsp; I can't overstate this fact.\u0026nbsp; It's incredibly scrummy. \u0026nbsp; Everyone will love it. \u0026nbsp; Seriously.\u0026nbsp; This is the bomb. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7817_zps1b07e639.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7817_zps1b07e639.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Hot Artichoke Dip*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 5 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-artichoke-dip\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is moreishly delicious. I\u0026nbsp; love that I can make it up using things I \nnormally have in my store cupboard.\u0026nbsp; It is a fabulous appetizer to serve\n with chips, or toasted baguette slices, or melba toasts when you have \nsummer guests over for an evening meal.\u0026nbsp; Actually it is pretty much \ndelicious any time you serve it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 large container of cream cheese, at room temperature (250g, 8 ounces)\u003C\/div\u003E\n2 ounces strong cheddar cheese, grated (about 60g of 1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 ounce fresh mozzarella cheese, drained and cubed\u003C\/div\u003E\n1 heaped dessertspoon of sour cream\u003C\/div\u003E\n1 heaped dessertspoon of good quality full fat mayonnaise\u003C\/div\u003E\n1 dessertspoon of Dijon mustard\u003C\/div\u003E\n1\/2 tsp Worcestershire sauce\u003C\/div\u003E\n1 tin (400g\/14 oz) of Artichoke hearts, drained and chopped coarsley\u003C\/div\u003E\n1 clove garlic, peeled and minced finely\u003C\/div\u003E\n1\u0026nbsp; small shallot, peeled and minced\u003C\/div\u003E\n1 tsp dried thyme\u003C\/div\u003E\n1 tsp dried oregano\u003C\/div\u003E\n1 jalapeno pepper, trimmed, deseeded, deveined and finely chopped (optional)\u003C\/div\u003E\nsalt and pepper to taste\u003C\/div\u003E\nsweet paprika\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7823_zps78463a0d.jpg\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7823_zps78463a0d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUsing\n an electric mixer, combine the cream cheese, cheddar cheese, sour \ncream, mayonnaise, mustard and Worcestershire sauce until well blended.\u0026nbsp;\n Stir in the artichoke hearts, garlic, shallot, thyme, oregano and \njalapeno pepper if using.\u0026nbsp;\u0026nbsp; Season to taste and mix well together. \nSpread into a shallow baking dish.\u0026nbsp; Sprinkle lightly with paprika and \nthen bake in the heated oven for 20 to 30 minutes until golden brown.\u0026nbsp; \nServe hot with your desired dippers."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7137260895011269792\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/hot-artichoke-dip.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7137260895011269792"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7137260895011269792"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/hot-artichoke-dip.html","title":"Hot Artichoke Dip"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6229094301882197966"},"published":{"$t":"2013-08-01T04:00:00.000+01:00"},"updated":{"$t":"2013-08-01T06:18:31.460+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fresh herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Lemon Verbena Custards"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo LemonVerbena_zpsec6d11e5.jpg\" border=\"0\" height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/LemonVerbena_zpsec6d11e5.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the herbs I grow in my garden is Lemon Verbena.\u0026nbsp; I just adore it. \u0026nbsp; I love it so much that I cannot resist brushing my fingers up and down it's stems whenever I walk past it.\u0026nbsp; The smell is heavenly . . . and quite intoxicating . . . well, at least it is to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7784_zps63bed496.jpg\" border=\"0\" height=\"375\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7784_zps63bed496.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt lends itself beautifully to making herbal teas . . . When I worked down South, I often brewed pots of Lemon Verbena Tea for my boss on summer afternoons.\u0026nbsp; It also makes lovely iced tea, or sweet tea . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7785_zps984df720.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7785_zps984df720.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt also lends itself to making beautifully delicious simple desserts . . . such as sorbets and puddings . . . like these delicious Lemon Verbena Custards here today . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7781_zpsfebfad5e.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7781_zpsfebfad5e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSteeping the leaves in a mixture of cream, along with some finely grated lemon zest imparts a wonderful flavour to the cream . . . lemony and almost woodsy . . . quite delightful.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7778_zps9a4ecf2a.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7778_zps9a4ecf2a.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious in their own right, but one can't help but partner them with something fruity . . . such as the last of the summer's strawberries, simply mashed with the fingers along with just a touch of caster sugar . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7786_zps248daba8.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7786_zps248daba8.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA spot of ordinary jam would go well also.\u0026nbsp; It's up to you.\u0026nbsp; The custard is soft and unctuously rich . . . oh so simple to make and ready in half an hour or so . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course you could just have it plain.\u0026nbsp; That is good also . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7780_zps4426367e.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7780_zps4426367e.jpg\" width=\"400\" \/\u003E\u0026nbsp;\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*Lemon Verbena Custards*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 6\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-verbena-custards\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThe\n perfect summer pudding and a great way to use some of the Lemon Verbena\n in the garden.\u0026nbsp; It imparts a beautiful herbed lemon flavour to these \ndelicious baked custards!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nseveral large handfuls of lemon verbena leaves (lots!)\u003C\/div\u003E\n500ml of single cream (2 1\/4 cups)\u003C\/div\u003E\nthe finely grated zest of one lemon\u003C\/div\u003E\n6 medium egg yolks (you can freeze the whites to make meringues at another time)\u003C\/div\u003E\n50g of caster sugar plus more to taste (1\/4 cup)\u003C\/div\u003E\npinch salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp;\u0026nbsp; Have ready a roasting tin and 6 medium sized ramekins.\u0026nbsp; Boil the kettle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the cream into a large saucepan along with the lemon verbena and the \nlemon zest.\u0026nbsp; Bring to the boil and then remove from the heat and set \naside to infuse for 15 to 20 minutes.\u0026nbsp; Strain out the solids at the end \nof that time.\u0026nbsp; Whisk together the egg yolks.\u0026nbsp; Strain some of the cream \nmixture into them, whisking constantly to temper the eggs.\u0026nbsp; Whisk in a \nbit more and then whisk the tempered mixture back into the cream.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nWhisk in the sugar and a pinch of salt.\u0026nbsp; Taste and add more sugar if \nneeded.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the ramekins into the roasting tin.\u0026nbsp;\u0026nbsp; \nDivide the cream\/egg mixture evenly between them.\u0026nbsp;\u0026nbsp; Place on the middle \nshelf of the heated oven.\u0026nbsp; Add boiling water carefully to the roaster to\n come halfway up the sides of the ramekins.\u0026nbsp; Bake for 30 minutes, or \nuntil the custards are set with a gentle wobble in the middle.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe warm with some summer fruits or jam.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\n You can substitute the verbena with half a scraped vanilla pod if you \nwish.\u0026nbsp; Or for a spicy twist you can infuse the cream with 3-4 bruised \ncardamom pods, a cinnamon stick, half a fresh nutmeg grated and\/or 20 to\n 3 whole cloves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7797_zps5497078b.jpg\" border=\"0\" height=\"352\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_7797_zps5497078b.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe leftover berries were lovely with some gently warmed brioche buns . . . such a lovely breakfast and so very continental too . . .\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\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\/6229094301882197966\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/lemon-verbena-custards.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6229094301882197966"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6229094301882197966"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/lemon-verbena-custards.html","title":"Lemon Verbena Custards"}],"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-7790447520043952815"},"published":{"$t":"2013-06-24T04:00:00.000+01:00"},"updated":{"$t":"2013-06-24T04:00:01.903+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"A Simple Rice Pudding"},"content":{"type":"html","$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\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\" photo SAM_5001_zps9be9863a.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5001_zps9be9863a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EWe had the Missionary Elders over for their tea last night and\u0026nbsp; I made them a very tasty \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/02\/moussaka.html\" target=\"_blank\"\u003E\u003Cb\u003EMoussaka\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It went down a real treat.\u0026nbsp; Neither one of them had had it before, but they both had second helpings.\u0026nbsp; I think it is fair to say . . . Missionary Elders like Moussaka!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6818_zpscabd5369.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6818_zpscabd5369.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBecause Moussaka is such a hearty and rich dish I wanted to make something not too heavy for dessert.\u0026nbsp;\u0026nbsp; I took a chance and decided to make them a simple rice pudding . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6819_zps555f96d7.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6819_zps555f96d7.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nNot a baked rice pudding, or anything elaborate.\u0026nbsp; No sultanas, or other fruit stirred in . . . no eggs either . . . just a simple mix of milk, cream, rice and simple flavours . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6821_zpsdd26a105.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6821_zpsdd26a105.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA bit of orange zest and vanilla . . . and a knob of butter stirred in at the end . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6825_zpsca5dd0b7.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6825_zpsca5dd0b7.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to spoon it into pretty glasses . . . wine glasses, atop a nice dollop of jam. \u0026nbsp; But you can do as you wish. \u0026nbsp; The jam though . . . adds a nice touch.\u0026nbsp; It's nice to bring it up from the bottom with your spoon when you are eating it . . . like a sticky, sweet and fruity surprise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6827_zpsdd0f7288.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6827_zpsdd0f7288.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not a difficult pudding to make.\u0026nbsp; It uses simple ingredients.\u0026nbsp; It's not slimy or lump . . . it's just comforting and simple and delicious. \u0026nbsp; What more could a body ask for.\u0026nbsp; (Needless to say, the pudding went down a real treat as well!)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6820_zpsfafa4797.jpg\" border=\"0\" height=\"392\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6820_zpsfafa4797.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*A Simple Rice Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-simple-rice-pudding\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nEasy to make, using simple ingredients . . . but there's nothing simple about the flavour here.\u0026nbsp; It's fabulous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n200g of short grained rice (arborio or pudding rice) (1 cup)\u003C\/div\u003E\n750ml of\u0026nbsp; full fat milk, or a mixture of low fat milk and heavy cream (3 1\/4 cups)\u003C\/div\u003E\n(I like to use the low fat milk and cream myself.\u0026nbsp; It's really nice.)\u003C\/div\u003E\n7 to 8 TBS golden caster sugar\u003C\/div\u003E\n1 tsp vanilla bean paste\u003C\/div\u003E\n\u003Cdiv\u003E\npinch salt\u003C\/div\u003E\n1\/2 tsp of orange extract, or 1 TBS finely grated orange zest\u003C\/div\u003E\n1 TBS unsalted butter\u003C\/div\u003E\n\u003Cdiv\u003E\nJam to serve (optional)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the rice into a colander and rinse it under cold running water until \nthe water runs clear.\u0026nbsp; Drain well.\u0026nbsp;\u0026nbsp; Put the rice in a saucepan.\u0026nbsp; Cover \nit with cold water.\u0026nbsp; Bring it to the boil and then allow it to boil for \nabout 5 minutes.\u0026nbsp; Drain well.\u003C\/div\u003E\nReturn the drained rice to \nthe saucepan along with the full fat milk, or the mixture of low fat \nmilk and cream.\u0026nbsp;\u0026nbsp; Add the salt along with 1 TBS of the sugar, the \nvanilla bean paste and the orange extract or zest.\u0026nbsp;\u0026nbsp; Bring the mixture \njust up to the boil.\u0026nbsp; (Little bubbles should just appear around the edge\n of the saucepan.)\u0026nbsp; Turn the heat down to the lowest temperature and pop\n a lid on, leaving it just ajar.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6816_zps80a04c13.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6816_zps80a04c13.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nCook for a further 30 to 35 minutes, \ngiving it a good stir every 10 minutes or so,\u0026nbsp; cooking until the rice is\n very soft and almost melting in the mouth. Most of the liquid should be\n absorbed.\u0026nbsp; The pudding should be creamy, not too runny or too dry.\u0026nbsp; If \nit is too dry, it is okay to add a bit more milk or cream to slacken it a\n bit.\u0026nbsp; Remove from the heat.\u0026nbsp; Stir in the butter and\u0026nbsp; enough of the \nremaining sugar that you want as far as taste goes.\u0026nbsp; You may not want \nthe full amount.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6817_zps9d650a03.jpg\" border=\"0\" height=\"339\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6817_zps9d650a03.jpg\" width=\"400\" \/\u003E \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI like to put a dollop of raspberry jam in\n the bottom of the serving dishes and then spoon the warm rice pudding \nover top.\u0026nbsp; You can serve this warm or at room temperature.\u0026nbsp; It is \ndelicious either way."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7790447520043952815\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/a-simple-rice-pudding.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7790447520043952815"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7790447520043952815"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/a-simple-rice-pudding.html","title":"A Simple 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":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8450050419277601214"},"published":{"$t":"2012-11-06T04:00:00.000+00:00"},"updated":{"$t":"2012-11-06T04:00:01.124+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"A Tasty Gratin of Cavolo Nero"},"content":{"type":"html","$t":"\u003Cimg height=\"348\" id=\"il_fi\" src=\"http:\/\/www.perfection.com.au\/pfimages\/1232-main.jpg\" style=\"padding-bottom: 8px; padding-right: 8px; padding-top: 8px;\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI try to take a list with me whenever I go grocery shopping, and I try really hard to stick to it . . . but I always inevitably come home with a few things that weren't on my list.\u0026nbsp; And it's not normally something like biscuits or other naughty bits . . . it's more than likely to be a fruit or a vegetable that's just caught my eye and created a craving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"339\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2707.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe other day I came upon some Cavolo Nero Cabbage, and it looked really tasty . . . really nice,\u0026nbsp; dark green and very fresh looking . . . it's leaves all tightly crinkled.\u0026nbsp; Flavorsome and mildly astringent, it is a lovely brassica that is a real favourite of mine.\u0026nbsp; It's chock full of vitamins and good things. \u0026nbsp; It's also known as Black Cabbage, Tuscan Cabbage and Black or Dinosaur Kale, due to it's upright and extremely wrinkled black green leaves.\u0026nbsp; Of course I had to bring some home with me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2708.jpg\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's just lovely shredded and added to vegetable soups, and is lovely when braised.\u0026nbsp; You can even toss it with some olive oil and seasonings and then bake it in the oven until it is crispy like Kale Chips.\u0026nbsp; Today I decided to just make a simple gratin with it, using up some things in my fridge that needed using up. I had some pancetta cubes that were coming close to their sell by date and a pot of double cream . . . just perfect for using up in this\u0026nbsp; delicious dish.\u0026nbsp; Very easy to make . . . I like easy to make as I am rather lazy at times.\u0026nbsp; I put my hand up and admit it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2729.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will want to wash it really well as, with all of those little crinkles . . . it has a tendency to hold in grit and dirt.\u0026nbsp; Just wash it under some running water and shake it dry.\u0026nbsp; I always cut the middle stems out of the Cavolo as it can be a bit stringy and fibrous, and I am not all that fond of the texture.\u0026nbsp; Then I just simply slice it crosswise coarsely, and steam.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"350\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2730.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBacon and cabbage are perfect partners and so I sauteed the pancetta until it was just beginning to crisp and let out it's juices and then I added a chopped onion, and cooked it all until it was golden and soft.\u0026nbsp; Then I dumped in the pot of cream and a tablespoon of Dijon mustard.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"347\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2731.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI put the steamed cabbage into a shallow baking dish and then I poured the delicious cream mixture over top, sprinkled with come crisp and buttery crumbs and then banged it into the oven until the whole thing was bubbly and the crumbs were turning a nice golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2732.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sauce was rich, but not overly so . . . with smokey undertones from the bacon and a bit of sharpness from the mustard . . . and then of course there was that golden sweetness of the onions . . . all going very well with those dark green, slightly bitter and astringent leaves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2733.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt made a fabulous simple supper tonight, along with a crusty loaf and a\n few slices of cheddar cheese.\u0026nbsp; A simple supper for a cool Monday \nevening . . . warming and satisfying.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2734.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*A Tasty Gratin of Cavolo Nero*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-tasty-gratin-of-cavolo-nero\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSimple and delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n300g of Cavolo Nero\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n140g of diced pancetta (about 1\/2 cup)\u003Cbr \/\u003E\n1 medium onion, peeled and chopped\u003Cbr \/\u003E\n375ml of cream\u003Cbr \/\u003E\n1 heaped TBS of Dijon mustard\u003Cbr \/\u003E\nbuttered crumbs\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWash\n the Cavolo Nero well.\u0026nbsp; Trim out and discard the thick ribs in the \ncenter, and coarsely chop.\u0026nbsp; Fill a large skillet half full of water.\u0026nbsp; \nSeason generously with salt and bring to the boil.\u0026nbsp; Add the Cavolo Nero \nand cover.\u0026nbsp; Steam for about 5 minutes, then drain well.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd\n the diced pancetta to the skillet and cook until it begins to release \nit's fat.\u0026nbsp; Add the onion.\u0026nbsp; Cook and stir until the pancetta is lightly \ncrisped and the onion has softened.\u0026nbsp; Add the Dijon mustard and cream, \nwhisking all together.\u0026nbsp; Bring to the boil, then remove from the heat.\u0026nbsp; \nTaste and adjust seasoning as required with salt and pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter\n a gratin dish.\u0026nbsp; Place half of the steamed cabbage in the dish. Drizzle \nwith half of the cream mixture.\u0026nbsp; Add the remaining cabbage mixture, \npiling it up slightly in the centre.\u0026nbsp; Pour the remainder of the cream \nover top and sprinkle with buttered crumbs.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for about 15 to 20 minutes, until bubbling and the top has nicely browned.\u0026nbsp; Serve warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"164\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/craft%20photos\/copyrightgingerbreadandapples.jpg\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThanks so much to all of you who purchased my Christmas Cook-booklet yesterday.\u0026nbsp; I do hope that you are enjoying it!\u0026nbsp; If you happened to miss it and are interested, you will find all of the information about it up on the right hand side of my page. I think it's a real fun little book."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8450050419277601214\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/a-tasty-gratin-of-cavolo-nero.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8450050419277601214"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8450050419277601214"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/a-tasty-gratin-of-cavolo-nero.html","title":"A Tasty Gratin of Cavolo Nero"}],"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-3563277528142679215"},"published":{"$t":"2012-09-04T04:00:00.002+01:00"},"updated":{"$t":"2012-09-04T04:00:04.143+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Milk"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"The Best Rice Pudding Ever"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 362px; height: 469px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI 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\u003Cbr \/\u003ENo????  Well, then they certainly  should be!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 393px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat else speaks of home and love and comfort in such a cozy way.\u003Cbr \/\u003E\u003Cbr \/\u003EMilk, rice, cream . . . sugar . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 449px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOld fashioned flavours . . .\u003Cbr \/\u003E\u003Cbr \/\u003Eperhaps . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 426px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESimple . . . yes . . .\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious . . . absolutely.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 386px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*The Best Rice Pudding Ever*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/the-best-rice-pudding-ever\"\u003E\u003Cb\u003EPrintable Recipe\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECreamy 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\u003Cbr \/\u003E1 vanilla bean, split and scraped\u003Cbr \/\u003E2 1\/2 cups whole milk\u003Cbr \/\u003E2 1\/2 cups cream\u003Cbr \/\u003E1 cinnamon stick, broken in half\u003Cbr \/\u003E1\/4 tsp ground cardamom\u003Cbr \/\u003E1 strip of lemon peel, the pith discarded\u003Cbr \/\u003E1 cup arborio rice\u003Cbr \/\u003E1\/2 cup sugar\u003Cbr \/\u003E2 ounces flaked almonds, toasted and crushed with your fingers\u003Cbr \/\u003ETo Serve:\u003Cbr \/\u003E1 1\/2 cups tart cherries (tinned or frozen)\u003Cbr \/\u003E1\/3 cup sugar\u003Cbr \/\u003E1\/2 tsp cornflour\u003Cbr \/\u003E1 1\/2 TBS cherry liqueur (optional)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 345px; height: 380px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Ricepudding013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFirst 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\u003Cbr \/\u003EPlace 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\u003Cbr \/\u003EServe the rice pudding in bowls with a dollop of the cherry sauce spooned on top.  Serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003ENote - 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\/3563277528142679215\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/the-best-rice-pudding-ever.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3563277528142679215"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3563277528142679215"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/the-best-rice-pudding-ever.html","title":"The Best Rice Pudding Ever"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9044784457244502908"},"published":{"$t":"2012-08-14T04:00:00.004+01:00"},"updated":{"$t":"2012-08-14T04:00:06.548+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"}],"title":{"type":"text","$t":"Vanilla Cheesecake with a Simple Topping"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0465.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENormally on my Birthday I would bake myself a cake . . . I do so love a Victorian Sponge.  It's my absolute favourite . . . golden brown, moist and stogged full of jam and cream.  (I do love my jam too!!  If you've been visiting me for a while . . . you already know that!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0467.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis year I decided to have something a little bit different and made myself a cheesecake.  Well, i did share it with Todd, I confess . . . I'm not \u003Ci\u003Ethat\u003C\/i\u003E greedy!  I think even I would have a difficult time eating a cheesecake all by myself, but I do think I could give it a good go!  (We won't go there . . . )\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"padding-right: 8px; padding-top: 8px; padding-bottom: 8px;\" src=\"http:\/\/images.borders.com.au\/images\/bau\/97818459\/9781845978150\/0\/0\/plain\/easy-desserts-deliciously-indulgent-treats.jpg\" id=\"il_fi\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyways, I have this lovely little book called \"Easy Desserts\" deliciously indulgent treats.  It's published by Murdoch Books and is a compilation of a variety of dessert recipes created by different chef peoples.    On the back cover it says . . . \"No-fuss recipes for irresistible desserts that are guaranteed to bring a smile to everyone's face.\"  I can attest to the truth of that statement.  I've made quite a few recipes from the \u003Ci\u003Ewhole \u003C\/i\u003E of the \"easy\" books series and they are \u003Ci\u003Eall \u003C\/i\u003Egood, and . . . as one would expect from their titles . . . \u003Cspan style=\"font-size:130%;\"\u003Eeasy\u003C\/span\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0469.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis Vanilla Cheesecake is attributed to Fiona Beckett.  I did play with it a bit.  I chose to leave off her cooked blueberry topping.  I was feeling rather lazy and I quite like this easy topping that I started making years ago using jam for on top of cheesecakes.  It's very simply jam whisked together with a bit of honey to loosen it up a bit.  I find it goes very well with the richness of the cheese filling.  And I am rather lazy . . .  I put my hand\u003Ci\u003E up \u003C\/i\u003E. . . anything for an easy life.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0470.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI converted the measurements fo North American for my North American Friends and left out her cooked blueberry topping completely.  Those are my changes.\u003Cbr \/\u003EThe cake itself is rich and yes . . . indulgent, with a creamy cheese filling topped with an even creamier sour cream\/yoghurt topping.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0472.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe blueberry topping????   Well, it's just the icing on a very delicous and moreish dessert.  Do make sure you chill this properly before cutting and do use a wet and very sharp knife to cut.  You will have no problems getting perfect slices if you follow those two pieces of advice . . . oh, and line the pan leaving some handles for lifting the ice cold cheesecake out of the pan.  I find this works much better than using a springform pan . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0478.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, and a square pan makes for nice\u003Ci\u003E even \u003C\/i\u003Eslices that look very pretty on the plate.  I think so anyways.  Enjoy!  I did!  (I am soooo \u003Cb\u003Enot\u003C\/b\u003E looking forward to my weigh -in this week!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0483.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Vanilla Cheesecake with a Simple Topping*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 8 to 10\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vanilla-cheesecake\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELush  and delicious.  I top mine with a mixture of blueberry jam and honey,  but you could use any jam you like.  It makes an easy topping.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the crust:\u003Cbr \/\u003E50g of unsalted butter (3 1\/2 TBS)\u003Cbr \/\u003E110g of digestive or otehr wheaten biscuits, crushed into fine crumbs\u003Cbr \/\u003E(1 1\/4 cup of graham cracker crumbs)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the first layer:\u003Cbr \/\u003Etwo (200g) tube of full fat cream cheese (two 7.5 ounce tubs)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E100g of caster sugar (1\/2 cup of fine sugar)\u003Cbr \/\u003E1\/4 tsp vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Second Layer:\u003Cbr \/\u003E284ml carton of sour cream (1 1\/4 cup)\u003Cbr \/\u003E150ml of Greek style yoghurt (2\/3 cup)\u003Cbr \/\u003E2 1\/2 TBS of caster sugar\u003Cbr \/\u003E1 tsp vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003ETo top:\u003Cbr \/\u003E4 to 5 dessert spoons of wild blueberry jam\u003Cbr \/\u003E(I used bon maman)\u003Cbr \/\u003E2 TBS of liquid honey\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 190*C\/375*F\/ gas mark 5.   Have ready an 9 inch square  baking tin.  Butter it well.  Line it with some baking parchment,  leaving an overhang, and then butter the baking parchment.\u003Cbr \/\u003ESet aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt the butter, cool slightly and then stir in the crushed biscuits.  Press evenly and firmly into the base of the pan.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat  all of the ingredients for the first layer together, making sure they  are completely mixed and smooth.  Pour over the biscuit base.  Smooth  over the top.  Place onto a baking tray and then bake it in the  preheated oven for 20 minutes, until just set.  Remove from the oven and  set aside for a further 20 minutes in order to let it set up.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk  together the ingredients for the second layer, until smooth and  completely combined.  Spoon this mixture evenly over top of the first  layer.  Return to the oven and bake for a further 10 minutes.  Allow to  cool completely.  Place in the refrigerator to chill overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EThe next day, gently warm the blueberry jam.  Stir in the honey.  Set aside to cool somewhat.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen  you are ready to serve the cake.  Gently loosen the edges with a sharp  knife and lift the cake out onto a cutting board.  Wet the knife and  carefully cut into  8 or 10 narrow slices.  Place each onto a chilled  plate and then spoon some of the blueberry sauce over top.  Serve.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  You don't need to use blueberry jam for the topping.  Strawberry, Raspberry, Cherry and Apricot are each also VERY good!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0480.jpg\" height=\"322\" width=\"359\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe Toddster cooked me dinner and did a pretty good job.  I think he had some help from M\u0026amp;S, but that's ok.  I enjoyed it anyways, and I appreciated the effort he took . . . not to mention the thought.\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9044784457244502908\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/vanilla-cheesecake-with-simple-topping.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9044784457244502908"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9044784457244502908"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/vanilla-cheesecake-with-simple-topping.html","title":"Vanilla Cheesecake with a Simple Topping"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7680684078076576942"},"published":{"$t":"2012-04-14T04:00:00.003+01:00"},"updated":{"$t":"2012-04-14T04:00:05.036+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Rhubarb Clafoutis"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 315px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/rhubarb-cut-up-in-a-bowl.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWell, folks, what with having an early spring and such a lovely March, quite a bit of the rhubarb in our garden is ready to begin harvesting now.  Not bundles and bundles of it, but enough for me to indulge in a few rhubarb treats.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16194.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love rhubarb season.  I love rhubarb!!  When I was a child, during rhubarb season, my mother used to give us each a stick of rhubarb and a small bowl of sugar.  We would sit there sticking the end of the rhubarb into the sugar and  biting it off on the sugared end.  Oh boy.  Was that ever mouth puckering good!  You got the super sour tang of the rhubarb and a blast of sweet from the sugar.  It was like a natural, \"chemical free\" pixie stick!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16192.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe other week I made a rhubarb pie and it was sooooo good.  This weekend I decided to make a Rhubarb Clafoutis.  Traditionally made with cherries, this is a French Dessert.   It's like a batter pudding made with eggs, ground almonds, a bit of flour, sugar, fruit and cream.  Technically a clafoutis made with fruit other than cherries it called a Flaugnarde, but why split hairs . . . this is a clafoutis.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16197.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERich and sweet . . . with tender pieces of honey roasted rhubarb and lovely flecks of vanilla seeds througout, this is a fantastically scrummy dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16201.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course Todd had to have his with some cream drizzled over top, and why not . . .\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/rhubarb-cut-up-in-a-bowl.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA little bit of an indulgence once in a while is a good thing.  (So is the smell of your fingers after playing with the vanilla seeds.   There's no calories in smell right???  Ok . . . so I did have an eensy peensy taste.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16203.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Rhubarb Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-clafoutis\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETender Spring Rhubarb is showcased  in a very tasty dessert.  The pinker rhubarb looks very nice done this way.\u003Cbr \/\u003E\u003Cbr \/\u003E400g rhubarb, trimmed and cut into 2 inch lengths (3\/4 ld)\u003Cbr \/\u003E1 vanilla pod\u003Cbr \/\u003E25g of butter (scant 2 TBS)\u003Cbr \/\u003E1 TBS runny honey (Acacia is nice)\u003Cbr \/\u003E50g of ground almonds (generous 1\/2 cup)\u003Cbr \/\u003E2 TBS plain flour (all purpose)\u003Cbr \/\u003E100g caster sugar (1\/2 cup fine white sugar)\u003Cbr \/\u003E2 medium free range eggs\u003Cbr \/\u003E2 medium free range egg yolks\u003Cbr \/\u003E250ml of double cream (a generous cup of heavy cream, a scant 9 fluid ounces)\u003Cbr \/\u003Eicing sugar for dusting\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 190*C\/375*F\/ gas mark 5.  Arrange the rhubarb in a single  layer in a shallow 1 litre baking dish.  Split the vanilla pod and  scrape out the seeds with the back of a knife.  Dot the seeds over the  rhubarb pieces.  Dot with the butter as well and then drizzle the honey  over top.  Bake for 15 minutes in the heated oven, until tender.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat  together the almonds, flour, sugar, eggs, egg yolks and cream, until  you have a smooth mixture.  Remove the roasted rhubarb from the oven.   Pour the egg mixture over top.  Bake for an additional 25 to 30 minutes  until puffed and golden.  Dust with icing sugar and serve immediately.   Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7680684078076576942\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/rhubarb-clafoutis.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7680684078076576942"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7680684078076576942"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/rhubarb-clafoutis.html","title":"Rhubarb Clafoutis"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-951562107919624467"},"published":{"$t":"2012-03-15T04:00:00.002+00:00"},"updated":{"$t":"2012-03-15T04:00:06.107+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Gnocchi Mac \u0026 Cheese with Purple Sprouting Broccoli"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 359px; height: 416px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/20070815154312986.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy purple sprouting broccoli is finally producing broccoli!!  It seems like we have been waiting for it forever!  Oh, I do love purple sprouting  broccoli.  Todd does too.  It's really strange.  He loves the purple stuff but hates regular broccoli.  Wierd.  Who can figure out men!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15790.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI've been trying to use it fresh in whatever way that I can.  I never tire of it.  Today I decided to make a tasty mac and cheese casserole with it, using potato gnocchi and a delicious homemade cheese sauce, flavoured with strong cheddar, parmesan and stilton.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15791.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe all know how wonderful broccoli tastes with a cheese sauce don't we?  When my kids were growing up it was one of the only ways that I could get them to eat their broccoli!  Slathered with melted cheese whiz.  (Don't judge me!)  (They also liked it raw with ranch dressing for dipping.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15794.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe potato gnocchi get all puffed and tender  . . . almost heavenly like marshmallows.  The broccoli stays brilliant and crispy tender.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15796.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe lucious cheese sauce blankets them both lightly . . . richly . . . the crispy crumb topping adding an extra layer of taste and a moreish crunch.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15797.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll you need with this is a delicious salad on the side . . . oh and you may want some crusty bread to mop up all of that scrummy cheese sauce!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15801.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESimple, easy and delicious.  What more could you ask for?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15803.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Gnocchi Mac \u0026amp; Cheese with Purple Sprouting Broccoli*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gnocchi-mac-cheese-with-purple-sprouting-broccoli\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  is rich and delicous.  Soft little potato dumplings, crispy tender  purple sprouting broccoli bathed in a lucious cheese sauce, topped with  crispy cracker crumbs and baked until golden brown and bubbling.\u003Cbr \/\u003E\u003Cbr \/\u003E16 ounces homemade gnocchi, or fresh gnocchi from the store\u003Cbr \/\u003E2 TBS unsalted butter\u003Cbr \/\u003E1 TBS plain flour\u003Cbr \/\u003E250ml of whole milk  (1 cup)\u003Cbr \/\u003E1 tsp Dijon mustard\u003Cbr \/\u003E4 ounces strong cheddar cheese, grated (1 cup)\u003Cbr \/\u003E1.5 ounces freshly grated Parmegiano Reggiano Cheese (1\/4 cup)\u003Cbr \/\u003E3 to 4 TBS crumbled Stilton cheese (optional)\u003Cbr \/\u003Esalt and white pepper to taste\u003Cbr \/\u003E12 ounces purple sprouting broccoli, washed and trimmed, then steamed until\u003Cbr \/\u003Ecrispy tender and then chopped (about 2 cups)\u003Cbr \/\u003E\u003Cbr \/\u003ETopping\u003Cbr \/\u003E2 TBS freshly grated Parmegiano Reggiano Cheese\u003Cbr \/\u003E2 TBS grated strong cheddar cheese\u003Cbr \/\u003E2 TBS finely crushed cracker crumbs\u003Cbr \/\u003ELow fat cooking spray\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 5.  Butter a shallow glass baking dish.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt  the butter in a saucepan.  Whisk in the flour and cook for one minute,  stirring.  Whisk the milk in along with the Dijon mustard.  Cook,  whisking constantly, over medium heat, until the mixture bubbles and  thickens.  whisk in the cheeses, stirring to melt completely.  Whisk in  the mustard and season to taste with salt and pepper.  Keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003ECook  the gnocchi in lightly salted boiling water as per the package  directions.  Scoop into the prepared baking dish and toss together with  the broccoli.  Pour the cheese sauce over top to cover.    Mix together  the topping ingredients and sprinkle over top.  Spritz lightly with the  low fat cooking spray.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 20 to 25 minutes, until the  gnocchi are lightly puffed, the sauce is bubbling, and the top is golden  brown.  Let rest for several minutes before serving.  Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/951562107919624467\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/gnocchi-mac-cheese-with-purple.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/951562107919624467"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/951562107919624467"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/gnocchi-mac-cheese-with-purple.html","title":"Gnocchi Mac \u0026 Cheese with Purple Sprouting Broccoli"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4203317707241504295"},"published":{"$t":"2011-12-07T04:00:00.003+00:00"},"updated":{"$t":"2018-10-21T07:57:22.645+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Baked Apple Brulee"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14453.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing that I don't really like about this time of year is the shorter days . . . it plays havoc with my photography for sure!  I like to take my photos in as natural light as possible, which means I have to do my main cooking early in the day . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14454.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlas, today that didn't happen.  We went out to chase up some Moose Steaks at Lidl.  Yes!  Lidl has Moose Steaks this Christmas!  They are kind of pricey, but for once in a lifetime treat, not too bad I guess.  They were £9.99 for four.  Todd has always wanted to taste moose . . . and is thrilled that now he will be able to.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14455.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBest steak I have ever had in my life was a moose steak . . . now (hopefully if they are any good that is)  Todd will be able to enjoy that pleasure as well.  You might be asking yourself by this point, what on earth does this have to do with Baked Apple Brulee . . . the answer would be absolutely nothing!  It just meant that I couldn't be home taking photos when I normally would be.  Just sayin' is all.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14456.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyways, I made these lovely Baked Apple Brulee for tonight and then I had to resort to lamps to take my photos . . . I really tried to get them done before the sun had dipped too low in the sky . . . but I failed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14457.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe trick to making a good brulee is to make sure that the cream is really cold . . . and that the sugar caramelizes before it begins to heat up.  Not sure I really managed that today, but I did try.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14462.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNevermind . . . bad pictures or not, they tasted pretty good anyways.  In fact, they were heavenly.  If you are looking for a special dessert over the holidays that will give you mega brownie points with only the smallest of efforts . . . \u003Cspan style=\"font-size: 180%;\"\u003Ethis \u003C\/span\u003Eis the one  Seriously.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14468.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's so delicious in fact that I have now decided this is going to be my  Christmas Dinner Dessert.  Move over Trifle . . . there's a new kid in  town, and not only is he decadently delicious, but he's quick and cheap . . . and really, \u003Cspan style=\"font-style: italic;\"\u003Ereally\u003C\/span\u003E easy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14458.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Baked Apple Brulee*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-apple-brulee-1\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet pan roasted apples beneath a blanket of creme fraiche and topped with a crisp sugar shell.  Scrummy yummy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 large Granny Smith apples\u003Cbr \/\u003E\n3 TBS Butter\u003Cbr \/\u003E\n2 TBS caster sugar\u003Cbr \/\u003E\n1 tsp cinnamon\u003Cbr \/\u003E\npinch of freshly grated nutmeg\u003Cbr \/\u003E\n250ml of creme fraiche (Ice cold) (1 generous cup)\u003Cbr \/\u003E\n4 heaped TBS of demerara sugar (Turbinado)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeel,  core and cut the apples into 1\/2 inch thick slices.  Melt the butter in  a large frying pan.  Toss in the apples.  Saute over medium heat for 7  or 8  minutes, just until beginning to soften.  Stir in the sugar,  cinnamon and nutmeg.  Continue to cook for several minutes longer,  stirring now and then, until the apples are glazed and beginning to  catch in spots.  Remove from the heat immediately and divide the cooked  apples between 4 8-ounce ramekins. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLet cool to room temperature.  Once  cooled, top each ramekin with 1\/4th of the creme fraiche, spreading it  evenly over top of the apples. (This much can be done ahead of time and  the ramekins placed in the refrigerator to chill.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the grill  oven\/broiler to high.  Sprinkle 1 heaped TBS of the demerara sugar over  top of each evenly.  Place them onto a tray and then pop them under the  grill, about 4 inches from the heat source and toast for 5 to 8 minutes  until the sugar is bubbly and caramelized.  The trick is to caramelise  the sugar without burning it, and without heating up the creme fraich  too much!  (You can do this with a cook's blow torch.  This is on my  Christmas List!)\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\/4203317707241504295\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/baked-apple-brulee.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4203317707241504295"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4203317707241504295"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/12\/baked-apple-brulee.html","title":"Baked Apple Brulee"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1757731482399132028"},"published":{"$t":"2011-11-17T04:00:00.003+00:00"},"updated":{"$t":"2021-11-13T12:56:50.188+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Digestive and Marshmallow Custard"},"content":{"type":"html","$t":"\u003Cimg alt=\"Digestive and Marshmallow Custard\" height=\"424\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14115.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" width=\"424\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;We don't eat a lot of complicated food in this house . . . simple people, simple meals, fresh and simple ingredients.  That's us to a \"T.\"\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Digestive and Marshmallow Custard\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14116.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Quite, quite different than when I worked for the American family down south.  She always had to have something complicated for dinner every night.  There had to be a sauce or a salsa, etc.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Each dish had to have a \"recipe.\" There was no cooking from off the top of your head, or by instinct.  (At  least as far as she knew . . . shhh . . . )  Then again, that \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E what they were paying me for.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Digestive and Marshmallow Custard\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14117.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Dinner parties were a bit of a nightmare at times,  because everything had to come from one of her hoity toity cheffin' books, with numerous steps and complications.  It would take me days of preparation to get ready.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Not only did I do all of the planning and shopping, but I also did all the chopping etc.  Having to execute half a dozen Gordon Ramsay recipes on top of it all was quite a stretch at the best of times, especially if you are a perfectionist like myself.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Digestive and Marshmallow Custard\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14118.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Don't get me wrong.  I enjoy cooking a complicated dish.  It is challenging and interesting.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It's a bit much though when you have to cook 5 or 6 complicated dishes . . . for 25 people, all in one go, and all by yourself . . . that is work, plain and simple . . .  as challenging and as interesting as it may be!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;There are no sous chef's . . . or junior chef's to do all the legwork and chopping . . . or for that matter, the cleaning up afterwards.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Digestive and Marshmallow Custard\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14119.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;That's not how I want to eat at home . . . it's ok for a special occasion, but most days I like simple things.  Simple dishes like this delicious custard.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Wholesome and nutritious . . . well, except for the marshmallows of course . . . but they do add a bit of interest.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Cimg alt=\"Digestive and Marshmallow Custard\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14123.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;The biscuit crumbs and marshmallows float to the top and make the most interestingly scrummy topping.   Trust me.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Whilst this is a dish that I would never have cooked for her . . . this \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E a winner.  Totally unpretentious.  Simple.  Tasty.  What more could you ask for?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Digestive and Marshmallow Custard\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14125.jpg\" style=\"height: 360px; width: 360px;\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14115.jpg\",\"name\":\"Digestive and Marshmallow Custard\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT55M\",\"description\":\"Wholesome and delicious, plus it uses simple ingredients that most of us have in our cupboards all the time.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"375ml of whole milk (generous 1 1\/2 cups)\",\"1.5 ounces digestive biscuit crumbs(about 8 biscuits) (crush fine)\",\"(about 1\/3 cup. You can use Graham Cracker crumbs if that is what you have.)\",\"2 large free range eggs\",\"2 TBS sugar\",\"1\/8 tsp salt\",\"1\/2 tsp vanilla extract\",\"8 large marshmallows, cut into quarters\"],\"recipeInstructions\":[\"Have ready a shallow pan and a kettle of boiling water. Preheat the oven to 160*C\/325*F\/ gas mark 3.\",\"Place the biscuit crumbs into a bowl. Pour the milk over top and set aside for 10 minutes or so. In the meantime beat together the eggs, sugar, salt and vanilla. Beat this into the milk mixture. Place 2 marshmallows, quartered (8 pieces) into each of 4 1\/2 cup glass ramekins. Place them into the shallow pan. Pour an equal amount of the mixture over top of each. Place the pan into the oven and carefully add boiling water to come up halfway up the sides of the cups.\",\"Bake for 40 minutes, or until a metal knife inserted into the centre comes out clean. Serve warm.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4636807704669\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ==\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Digestive and Marshmallow Custard\" draggable=\"false\" loading=\"lazy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC14115.jpg\" title=\"Digestive and Marshmallow Custard\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003EDigestive and Marshmallow Custard\u003C\/h3\u003E        \u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 40 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 55 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EWholesome and delicious, plus it uses simple ingredients that most of us have in our cupboards all the time.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E375ml of whole milk (generous 1 1\/2 cups)\u003C\/li\u003E\u003Cli\u003E1.5 ounces digestive biscuit crumbs(about 8 biscuits) (crush fine)\u003C\/li\u003E\u003Cli\u003E(about 1\/3 cup. You can use Graham Cracker crumbs if that is what you have.)\u003C\/li\u003E\u003Cli\u003E2 large free range eggs\u003C\/li\u003E\u003Cli\u003E2 TBS sugar\u003C\/li\u003E\u003Cli\u003E1\/8 tsp salt\u003C\/li\u003E\u003Cli\u003E1\/2 tsp vanilla extract\u003C\/li\u003E\u003Cli\u003E8 large marshmallows, cut into quarters\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EHave ready a shallow pan and a kettle of boiling water. Preheat the oven to 160*C\/325*F\/ gas mark 3.\u003C\/li\u003E\u003Cli\u003EPlace the biscuit crumbs into a bowl. Pour the milk over top and set aside for 10 minutes or so. In the meantime beat together the eggs, sugar, salt and vanilla. Beat this into the milk mixture. Place 2 marshmallows, quartered (8 pieces) into each of 4 1\/2 cup glass ramekins. Place them into the shallow pan. Pour an equal amount of the mixture over top of each. Place the pan into the oven and carefully add boiling water to come up halfway up the sides of the cups.\u003C\/li\u003E\u003Cli\u003EBake for 40 minutes, or until a metal knife inserted into the centre comes out clean. Serve warm.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 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If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u0026nbsp;\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blogs\/english-kitchen-1655969\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blogs\/english-kitchen-1655969\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow me on Bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1757731482399132028\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/digestive-and-marshmallow-custard.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1757731482399132028"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1757731482399132028"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/digestive-and-marshmallow-custard.html","title":"Digestive and Marshmallow Custard"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4725674921627449980"},"published":{"$t":"2011-11-05T04:00:00.004+00:00"},"updated":{"$t":"2011-11-05T07:01:03.016+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Baked Coconut Custard"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13928.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis has to be one of the easiest and simplest desserts out there.  It looks like a pie . . . it cuts like a pie . . . but . . .  \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E it a pie???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13929.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI don't know.  There is no crust, so perhaps not!  All I know for sure is this.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13930.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt is creamy and all milky schoolroom comfortingly delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13935.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt goes together lickety split.  Three minutes in a blender or food processor . . . and then into a butter pie dish.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13938.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHalf an hour later and about 15 minutes cooling time and you are sinking your fork into something that is almost ethereal . . . angel like . . . soft and custardy . . . rich and coconuty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13941.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe topping is crisp and coconuty delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13942.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe insides as comforting as a mother's warm hug on a cold day.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 515px; height: 513px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13944.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA dollop of cream on top and you will be tempted to think you have died and gone to heaven.  Ahhhh . . . bliss.  (You will be tempted to want to leave it in the oven longer than the required time as the centre will seem . . . quite, quite wobbly, but don't worry.  It is perfect when the outsides are set and the centre seems as wobbly as the custard on a trifle.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13945.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Baked Coconut Custard*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 to 8, makes one 9 or 10 inch pie\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-coconut-custard\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou  might be tempted to think this is a pie, but there's no crust.  It is a  mouth wateringly creamy custard, baked in a pie pan with a golden crisp  coconut top.  Delicious.  Slice in wedges to serve with a spoonful of  softly whipped cream and perhaps some sliced fruit.  This has to be one  of the easiest desserts going!\u003Cbr \/\u003E\u003Cbr \/\u003E500ml of milk (2 cups)\u003Cbr \/\u003E2.2 ounces plain flour (1\/2 cup)\u003Cbr \/\u003E1 tsp baking powder\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E4 large free range eggs\u003Cbr \/\u003E8.5 ounces sugar (1 1\/4 cups)\u003Cbr \/\u003E1 1\/2 tsp vanilla extract\u003Cbr \/\u003E3 ounces sweetened flaked coconut (1 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter a 9 or 10 inch pie dish well.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure  the milk, flour, salt, baking powder, eggs, sugar and vanilla into the  bowl of a food processor or into a blender.  Blend together for 3  minutes.  Add the coconut and blend for about 2 or 3 seconds longer.   Pour this mixture into the buttered pie dish.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 30 to 35  minutes, until the edges are set and the centre just a bit wobbly.   Remove from the oven and let cool, or serve warm.  If cooling and  serving later, chill in the refrigerator and warm a bit before serving.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/barbequedchicken-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECooking in The Cottage today, \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/poetry-saturday-goal.html\"\u003ESpicy Chicken Thighs.\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4725674921627449980\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/baked-coconut-custard.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4725674921627449980"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4725674921627449980"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/baked-coconut-custard.html","title":"Baked Coconut Custard"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7615653594879552468"},"published":{"$t":"2011-08-15T04:00:00.004+01:00"},"updated":{"$t":"2022-02-07T12:37:48.054+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Lemon Curd and Raspberry Pots"},"content":{"type":"html","$t":"\u003Cimg alt=\"Lemon Curd and Raspberry Pots\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12586.jpg\" style=\"height: 360px; width: 360px;\" title=\"Lemon Curd and Raspberry Pots\" \/\u003E\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAround here on Sunday,  easy is the order of the day.  We've spent half of the day at church and when I get home I don't want to be faffing about.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe're starved and we want something on the table quick!!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u0026nbsp;\u003Cimg alt=\"Lemon Curd and Raspberry Pots\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12587.jpg\" style=\"height: 360px; width: 360px;\" title=\"Lemon Curd and Raspberry Pots\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Today, thankfully, we had leftover roast chicken and veg from the other night.  All I had to do was heat it up.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Other times I may have remembered to put something in the slow cooker in the morning, which is a bonus and then there are other times when we make do with beans or scrambled eggs on toast, or egg and chips.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It's kind of nice actually.  It helps us to keep the sabbath nice and relaxed.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Lemon Curd and Raspberry Pots\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12588.jpg\" style=\"height: 360px; width: 360px;\" title=\"Lemon Curd and Raspberry Pots\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I wanted a quick and easy pud to serve for afters today and this one I found in the August 2011 issue of BBC Good Food magazine fit the bill perfectly.\n\nIt used things I just happened to have on hand, and it was very quick to throw together.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It was also very easy to cut down so that I had only one serving, just large enough for my husband.  (ok, I did have a taste.  I freely admit it!!  And I enjoyed every taste bud tingling, lucious morsel of taste that I had!  Scrumptious!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Lemon Curd and Raspberry Pots\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12590.jpg\" style=\"height: 360px; width: 360px;\" title=\"Lemon Curd and Raspberry Pots\" width=\"360\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;It sounded fabulous . . . whipped cream, lemon curd, raspberries and crushed meringues.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;What could be any tastier or easier than simply folding them together?\n\nIt was extremely . . . tasty!  I think I've found a new dinner party dessert!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Lemon Curd and Raspberry Pots\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12592.jpg\" style=\"height: 360px; width: 360px;\" title=\"Lemon Curd and Raspberry Pots\" \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\n\u003Ci\u003E\u003Cb\u003E*Lemon Curd and Raspberry Pots*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 4\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-curd-and-raspberry-pots\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Easy peasy, lemon squeasy!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;300ml pot of double cream (1 1\/4 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E140g punnet of fresh raspberries (approximately 1 1\/4 cups)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E4 TBS Lemon Curd\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E4 large meringue nests, roughly broken\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Whip  the cream until stiff.  Gently fold in about 3\/4 of the raspberries,  the lemon curd and the broken meringues.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Make sure that some of the  raspberries break up, leaving a ripple effect and that some of them  remain whole, and so that you get some of the curd rippled through  without it being completely mixed in.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Divide between 4 bowls and then  scatter the remaining raspberries over top.  Delicious!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7615653594879552468\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/lemon-curd-and-raspberry-pots.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7615653594879552468"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7615653594879552468"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/08\/lemon-curd-and-raspberry-pots.html","title":"Lemon Curd and Raspberry Pots"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7839167913363545731"},"published":{"$t":"2011-07-04T04:00:00.004+01:00"},"updated":{"$t":"2011-07-04T04:00:05.107+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Cheesecake Cream Topped Summer Berries"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11782.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWhat is it about summertime and soft fruit desserts!  I just can't get enough of them!  I guess that is because it's when they are readily available locally, fresh and ripe for the eating!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11783.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is another recipe that I flagged from the latest issue of \u003Ca style=\"font-weight: bold; color: rgb(153, 51, 153);\" href=\"http:\/\/www.jamieoliver.com\/magazine\/\"\u003EJamie Magazine.\u003C\/a\u003E  As you know I really do like that magazine.   And yes, I have now remembered to subscribe!!  (yipee!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11787.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe picture of this dessert in the magazine immediately caught my eye for several reasons . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cul\u003E\u003Cli\u003EIt was pretty\u003C\/li\u003E\u003Cli\u003EI love berries\u003C\/li\u003E\u003Cli\u003EI love cheesecake\u003C\/li\u003E\u003Cli\u003EI love easy\u003C\/li\u003E\u003Cli\u003EI love shortbread biscuits!\u003C\/li\u003E\u003C\/ul\u003E\u003Cimg style=\"width: 489px; height: 499px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11798.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can almost fool yourself into feeling selfrighteous when you are eating this because it is so light and healthy looking . . . minus the cheesecake cream of course . . . oh, and the shortbreads.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11803.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESigh . . . this really did taste like cheesecake!  There was none of the trouble of having to bake it and then having your dog eat half of it.  I had it on the table in about half an hour actually . . . it was fabulous!\u003Cbr \/\u003E\u003Cbr \/\u003ETry it!  You \u003Cspan style=\"font-style: italic;\"\u003EWILL\u003C\/span\u003E love it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11806.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Cheesecake Cream Topped Summer Berries*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheesecake-cream-topped-summer-berries\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIts like cheesecake without any of the faff!!!  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E300g of fresh blackberries (about 1\/2 pound)\u003Cbr \/\u003E300g of fresh blueberries (about 1\/2 pound)\u003Cbr \/\u003E1 to 2 TBS caster sugar, or to taste\u003Cbr \/\u003Ethe finely grated zest and juice of one orange\u003Cbr \/\u003Ea splash of Grand Marnier, or other orange liqueur, if desired\u003Cbr \/\u003Eshortbread biscuits to serve (optional)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cheesecake cream:\u003Cbr \/\u003E190g Cream cheese (3\/4 cup)\u003Cbr \/\u003E75ml of double cream (about 1\/4 cup)\u003Cbr \/\u003Ea few drops of vanilla\u003Cbr \/\u003E60g of caster sugar (scant 1\/4 cup)\u003Cbr \/\u003Ea squeeze of lemon juice\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the berries into a large based saucepan, along with the caster sugar,  orange zest and juice, grand marnier (if using) and a small splash of  water.  Heat over medium heat just until the berries hit a very gentle  bubble and immediately remove from the heat, cover and set aside to  cool.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the cheesecake cream.  Whisk together the cream  cheese, cream, vanilla, sugar and lemon juice to get a thick and smooth  mixture.\u003Cbr \/\u003E\u003Cbr \/\u003EServe the berries warm or at room temperature, spooned  into bowls with a dollop of the cheesecake cream on top and a few  shortbread biscuits on the side.  Nom Nom!!\u003Cbr \/\u003E\u003Cbr \/\u003EI am not actually here at the moment!  I'm down in Ipswich with my friend \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/tulipskitchen.blogspot.com\/\"\u003EJulie\u003C\/a\u003E, visiting \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 0);\" href=\"http:\/\/www.jimmysfarm.com\/\"\u003EJimmy's Farm\u003C\/a\u003E as a part of the \u003Ca style=\"font-weight: bold; color: rgb(102, 0, 204);\" href=\"http:\/\/www.putporkonyourfork.co.uk\/\"\u003EPut Pork On Your Fork\u003C\/a\u003E Campaign!  We travelled down by train yesterday and have spent a lovely night in a local hotel, been treated to a spectacular breakfast and are spending today touring Jimmy's Farm, having a special butchery class, eating in his fab restaurant, speaking with and grilling Jimmy and in general being made to feel very special indeed!  Don't look for a post from me tomorrow as I won't be home until late tonight, but watch out for Wednesday!  I'll reveal all then!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7839167913363545731\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/cheesecake-cream-topped-summer-berries.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7839167913363545731"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7839167913363545731"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/cheesecake-cream-topped-summer-berries.html","title":"Cheesecake Cream Topped Summer Berries"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7542140425369720960"},"published":{"$t":"2011-07-03T04:00:00.002+01:00"},"updated":{"$t":"2011-07-03T04:00:01.263+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Lemon, Limoncello \u0026 Raspberry Syllabub"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11772.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of my favourite cooking magazines has to be Jamie.  I can't wait for it to hit the shelves each month.  I really need to subscribe!  (I tell myself that every month, and then I forget!)  If I don't there will come a month soon that it will be sold out at the newsagents and I won't be able to get my hands on that issue.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11774.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI always, always, always end up cooking at least a third of the recipes in the magazine, if not more.  That's the truth.  His food is fresh, innovative and delicious and there's not an awful lot of faff involved either.  Anyone can cook it.\u003Cbr \/\u003E\u003Cbr \/\u003EThe latest issue is the Barbeque issue\/June\/July 2011 and it's filled with some lovely stuff.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11775.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs soon as I bought it I earmarked several recipes to try.  This was one of them.  The picture in the magazine looked so fresh and delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11777.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was not disappointed.  I always have a bottle of Limoncello in the larder.  (Doesn't everyone?)  You can easily make your own so it needn't be expensive.  Giada has a recipe \u003Ca style=\"color: rgb(0, 153, 0); font-weight: bold;\" href=\"http:\/\/www.foodnetwork.com\/recipes\/giada-de-laurentiis\/limoncello-recipe\/index.html\"\u003Ehere.\u003C\/a\u003E  I love fresh raspberries.  I love lemons. Combining the two with a creamy limecello spiked syllubub is genius, pure genius!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11778.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EJust be careful not to overwhip your cream though, or you'll end up having to throw it away.  It's really, really important that you only whip it until it is light and frothy.  Lemons react with cream and thicken it pronto, so you do NOT want it whipped even until you get soft mounds . . . just light and frothy.  Trust me.  It will work.\u003Cbr \/\u003E\u003Cbr \/\u003EThis dessert was light.  It was delicious.  It was easy.  I was quick.  In one word . . . Perfect!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11780.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Lemon, Limoncello \u0026amp; Rasberry Syllabub*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-limoncello-raspberry-syllabub\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECreamy, delicious and refreshingly light (texture that is!).  Perfect dessert for after the Barbeque.\u003Cbr \/\u003E\u003Cbr \/\u003E70g of caster sugar (a scant 1\/3 cup)\u003Cbr \/\u003Ethe juice of two lemons\u003Cbr \/\u003E100ml of limoncello, plus extra to serve (optional) (1\/3 cup)\u003Cbr \/\u003E350ml of double cream (1 1\/2 cups)\u003Cbr \/\u003E400g of fresh raspberries (about 3\/4 pound)\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the caster sugar, lemon juice and limoncello into a saucepan.  Gently  heat over low heat, stirring to dissolve the sugar completely.  Taste  and adjust amount of sugar as necessary, if you would like it to be a  bit sweeter.  Set aside to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EWhip the cream just until it is  light and billowy.  You don't want it to form even soft peaks as it will  thicken greatly when you add the lemon syrup.  Pour the cooled lemon  syrup into the cream, folding it in gently as you go.  It will thicken  remarkably.  You may or may not need it all.  You want a softly whipped  consistency.\u003Cbr \/\u003E\u003Cbr \/\u003EMash the raspberries lightly with a fork.  Gently  stir them through the cream to cause a ripple, without over stirring.   (You don't want your cream mixture turn pink.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon into shallow  glasses and chill until you are ready to serve.  If you want you can  serve these with an additional splash of limoncello on top.  I didn't do  this as I had extra lemon syrup and I just drizzled a bit of that on  top.  Delicious!!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7542140425369720960\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/lemon-limoncello-raspberry-syllabub.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7542140425369720960"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7542140425369720960"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/lemon-limoncello-raspberry-syllabub.html","title":"Lemon, Limoncello \u0026 Raspberry Syllabub"}],"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-5590015328741580944"},"published":{"$t":"2010-11-18T04:00:00.002+00:00"},"updated":{"$t":"2010-11-18T13:16:13.847+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Ultimate Cheese on Toast and a Durned Good Cookery Book!"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 333px; height: 452px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/LEON2jacketfinalAM_Layout1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESeveral weeks ago, Fiona from Octopus Publishing contacted me to see if I would like to review a cookery book for her . . .  \u003Ca href=\"http:\/\/www.amazon.co.uk\/Leon-Book-Naturally-Fast-Food\/dp\/1840915560\/ref=sr_1_3?ie=UTF8\u0026amp;qid=1289997577\u0026amp;sr=8-3\"\u003E\u003Cspan style=\"color: rgb(204, 0, 0);font-size:180%;\" \u003E\u003Cspan style=\"font-weight: bold;\"\u003ELeon\u003C\/span\u003E\u003C\/span\u003E, \u003Cspan style=\"color: rgb(0, 0, 102);\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EBook 2\u003C\/span\u003E,\u003C\/span\u003E \u003Cspan style=\"color: rgb(51, 102, 255);\"\u003ENaturally Fast Food\u003C\/span\u003E.\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou know me!  I jumped at the chance!  I love cookery books and can never have enough.  When I am in a cookbook store I am like a kid in a candy shop!  I have spent hundreds, maybe even thousands, of pounds on cookery books through the years, so much so that we have a whole room full of them, well 10 bookcases full at any rate!  (I know . . . ME \u003C=== ObSeSseD!)  \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.leonrestaurants.co.uk\/\"\u003ELEON\u003C\/a\u003E is a high street fast food joint, of which there are quite a few in the London area.    Their goal is to bring the best food to the most people.  This is their second book.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 326px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17419.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI wasn't quite sure what to think of it when it arrived.  It has a very attractive cover, somewhat reminiscent of a wooden fruit crate, very nostalgic.  Inside it seemed a bit disjointed at first . . . it's not an easy read like most cookbooks . . . it begs to be really absorbed and read slowly, savoured as it were, in a leisurely manner . . . it is then that you realize what a real \u003Cspan style=\"font-weight: bold; color: rgb(0, 102, 0);font-size:180%;\" \u003Etreasure\u003C\/span\u003E, it truly is!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 299px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17421.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt is chock full of lovely, quick and easy recipes that are easy on the budget and family friendly, divided into such tasty sections as Fast Food, Slow Fast Food, and Bonus Features, and in each of those some taste tempting chapters as Rapid Breakfasts, Quick Suppers and Lunches, Slow Cooks and Stews, Pot Roasts . . . to name but a few.  It is also filled with some wonderful tips and ideas!\u003Cbr \/\u003E\u003Cbr \/\u003EIn short, I highly recommend.  I just might treat myself to volume one for Christmas . . . ahem . . . shhh . . . don't tell the Toddster!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 362px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17412.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Ultimate Cheese On Toast*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003ETaken from Leon Book 2, Naturally Fast Food, Corner Shop Classics\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/ultimate-cheese-on-toast\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETasty, Tasty. TASTY!!\u003Cbr \/\u003E\u003Cbr \/\u003E1.  A good bread toasted\u003Cbr \/\u003E2.  Butter, spread on the toast\u003Cbr \/\u003E3.  Dijon Mustard, spread on top of the butter\u003Cbr \/\u003E4.  Fine slices of tomato, in one layer on top of the mustard.\u003Cbr \/\u003E5.   Cheddar Cheese (A good one if you have it), sliced into pieces the  thickness of a hardback book cover and laid on top of the tomato, 2  slices deep.\u003Cbr \/\u003E6.  A good fresh grind of black pepper\u003Cbr \/\u003E7.  Put under the grill until melted and starting to bubble and brown.\u003Cbr \/\u003E8. Splash on the Worcestershire Sauce.\u003Cbr \/\u003E9.  Eat on it's own or with Baked Beans.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 338px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17414.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EVariations On A Theme\u003Cbr \/\u003E*Cheese and Onion - Grate the cheese and mix it with some finely sliced onion.\u003Cbr \/\u003E*Hot Horseradish - Replace the Dijon mustard with some horseradish sauce.\u003Cbr \/\u003E*Cheese on Sea - Slice a tinned Sardine in half and put it on top of the tomatoes before adding the cheese.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 354px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17416.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was incredibly, moreishly, succulently deliciously GOOD!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003E\u003Cspan style=\"font-family: Verdana,sans-serif;\"\u003ELeon 2: Naturally Fast Food is published by \u003Ca style=\"font-weight: bold; color: rgb(204, 0, 0);\" href=\"http:\/\/www.octopusbooks.co.uk\/\"\u003EConran Octopus\u003C\/a\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 0, 0);\"\u003E.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: Verdana,sans-serif;\"\u003EThank you to Fiona at \u003Ca style=\"font-weight: bold; color: rgb(0, 153, 0);\" href=\"http:\/\/www.octopusbooks.co.uk\/\"\u003EOctopus books\u003C\/a\u003E for sending me this copy.\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5590015328741580944\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/ultimate-cheese-on-toast-and-durned_18.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5590015328741580944"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5590015328741580944"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/11\/ultimate-cheese-on-toast-and-durned_18.html","title":"Ultimate Cheese on Toast and a Durned Good Cookery Book!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5736451952119279850"},"published":{"$t":"2010-08-29T04:00:00.001+01:00"},"updated":{"$t":"2010-08-29T04:00:02.257+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Rice Pudding"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 358px; height: 336px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a comforting dessert that you either loathe . . .  or love.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 357px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe are from the love camp in this household.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 300px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPerfectly baked rice pudding . . . with creamy, milky, sweet rice beneath a scrummy golden buttery  crust . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 324px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECan there be anything more heavenly on earth?\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 371px; height: 344px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt all depends on which day you ask me . . .\u003Cbr \/\u003E\u003Cbr \/\u003EToday, as I dig my spoon into it's sweet and creamy mass . . .  I am in love with rice pudding and so I think not!  (when cooked properly)  The rice should be just tender . . . not floating in the liquid in separate grains . . . and not mushy and swollen into a stodgy mass.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 322px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe use of cream in this recipe gives a wonderfully rich and creamy texture that is oh so soothing and pleasing,\u003Cbr \/\u003E\u003Cbr \/\u003EComfort in a spoon indeed.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 366px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/ricepudding014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Rice Pudding*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 to 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rice-pudding\"\u003EPrintable recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is pure and simple comfort food.  Either loathed or loved.  We are lovers of it in our home.\u003Cbr \/\u003E\u003Cbr \/\u003E110g (4 ounces) of short grain rice (use pudding rice or arborio rice)\u003Cbr \/\u003E450ml of  whole milk (1 1\/2 cups)\u003Cbr \/\u003E450ml of single cream (1 1\/2 cups)\u003Cbr \/\u003E1 tsp vanilla paste\u003Cbr \/\u003E1 ounce of hard butter, diced\u003Cbr \/\u003Ejam or syrup for serving (optional)\u003Cbr \/\u003E\u003Cbr \/\u003ESet  the oven at 150*C\/300*F\/gas mark2.  Butter a large pie dish.  Put the  rice, milk, cream and vanilla paste into the dish and give it a good  stir.  Allow to sit for half an hour.  Stir again and then dot the  butter on the top.  Place in the heated oven and bake for 3 hours,  checking periodically to make sure the top doesn't burn.  If you think  it is getting too dark, cover loosely with a bit of foil. At the end the  rice will be soft and there should be a lovely golden crust of milk on  top.  Eat hot or cold, with or without jam or syrup."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5736451952119279850\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/rice-pudding.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5736451952119279850"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5736451952119279850"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/rice-pudding.html","title":"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":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-449592140229968641"},"published":{"$t":"2010-08-06T04:00:00.002+01:00"},"updated":{"$t":"2012-06-27T09:11:19.503+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Lemon Yogurt Loaf"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 351px; height: 272px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemons-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWell, we are still cooking with yogurt here.  I have that much of it, I'll be a while getting through it and I positively don't want to waste any of it.\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.totalgreekyoghurt.com\/home\/default.aspx\"\u003E  Total Yogurt\u003C\/a\u003E is  such a lovely, thick and rich brand of Greek yogurt, so I'm not complaining!!\u003Cbr \/\u003E\u003Cbr \/\u003EI had a lot of lemons that were getting close to their use by date and so I thought I would try making a Lemon Loaf with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 436px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMmmm . . . great call!  Yogurt in baked goods helps to create a lovely moist and rich crumb.  In fact you can subsitute yogurt for sour cream or creme fraiche in most baked goods quite successfully!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 432px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon2.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a wonderful lemon loaf, with just the merest hint of lemon in the actual loaf part . . . it goes so well with vanilla.  The combination of lemon and vanilla is a real favourite of mine. It helps to bring out the inate sweetness of baked goods, without you having to use a lot of sugar, or at least that is what I find to be true!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 393px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou get a real double blast of lemon in the topping, which is where it really shines, both with an undercoating of a sugar lemon syrup and a final crowning of lemon drizzle icing.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 421px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Lemon8.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my, but this is \u003Cspan style=\"font-style: italic;\"\u003Esome \u003C\/span\u003Egood.  So good in fact that I am going to skip summer tonight and just have some more of this luciously scrumdiddlyumptious loaf!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 395px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Lemon4.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know . . . ME \u0026lt;=== BAD.  But in a  good way, doncha think?  ☺  I'm with Marie Antoinette.  Cake for supper . . . it's a \u003Cspan style=\"font-style: italic;\"\u003Every\u003C\/span\u003E good thing!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 342px; height: 431px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/lemon10.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Lemon Yogurt Loaf*\u003C\/span\u003E\u003Cbr \/\u003EMakes one large loaf\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 255, 51);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-yogurt-loaf\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoist and lemony, with an underglaze of sweet and tart lemon syrup, topped with a lemon glaze drizzle icing!\u003Cbr \/\u003E\u003Cbr \/\u003E210g of plain flour (1 1\/2 cups)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E200g of full fat Greek yogurt ( 1 cup)\u003Cbr \/\u003E7 ounces of sugar (1 cup)\u003Cbr \/\u003E3 large free range eggs\u003Cbr \/\u003Ethe finely grated zest of 2 unwaxed lemons\u003Cbr \/\u003E1\/2 tsp vanilla extract\u003Cbr \/\u003E4 ounces vegetable oil (1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the sugar glaze:\u003Cbr \/\u003Ethe juice of 1 lemon\u003Cbr \/\u003E5 TBS sugar\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Drizzle Icing:\u003Cbr \/\u003E140g of icing sugar, sifted (1 cup)\u003Cbr \/\u003E2 TBS fresh lemon juice\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter a large loaf tin.  Line with parchment paper and butter the paper.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour, baking powder, and salt into a bowl.  Whisk together the yogurt, and sugar in another larger bowl.  Beat in the eggs, lemon zest and the vanilla.  Slowly whisk the wet ingredients into the dry ingredients.  Fold in the oil, using a rubber spatula, making sure to get it all in smoothly.  Pour into the loaf tin.  Level off and then place on a centre rack in the heated oven.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for about 50 minutes, or until well risen and a toothpick inserted into the centre comes out clean.  Whhile it is baking, heat the lemon juice and sugar for the glaze together until the sugar is completely dissolved.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow the cake to cool in the pan for about 10 minutes before removing.  Place on a wire rack over a baking pan and spoon the glaze over top, allowing it to soak in a little at a time.  Allow to cool completely.\u003Cbr \/\u003E\u003Cbr \/\u003Ewhisk the icing sugar together with the lemon juice and drizzle over the top of the loaf.  Allow to set.  Cut into slices to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/449592140229968641\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/lemon-yogurt-loaf.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/449592140229968641"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/449592140229968641"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/lemon-yogurt-loaf.html","title":"Lemon Yogurt Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3058989296929050550"},"published":{"$t":"2010-08-05T04:00:00.000+01:00"},"updated":{"$t":"2010-08-05T04:00:02.026+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Product endorsements"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Corn and Bean Salad"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 379px; height: 283px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/21_3.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA week or so ago, Julie contacted me and asked if I would like to try out some Fage Total Greek Yogurt,  (Fage, pronounced Fa - ye)  I jumped at the chance.  Not only is is my favourite kind of yogurt, but it is something that I use all the time!\u003Cbr \/\u003E\u003Cbr \/\u003EI have been a yogurt fan ever since my school days in the 1970's.  Not only did I take one in my little brown bag for lunch every day, but I think I must surely be the person who invented frozen yogurt, as I always had several little tubs in my mom's freezer, just waiting for me to dig in.  Yes . . . I was way ahead of my time!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 447px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnyways, today an Ocado Delivery truck drove up to my door and Todd said . . . \"What did you order now?\"\u003Cbr \/\u003E\u003Cbr \/\u003E\"Nothing!\"  I squealed with delight!  \"It's my free yogurt from Julie!\"\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 392px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt015.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENow for some facts:  TOTAL Greek yogurt was first imported into the UK in the 1980's and has grown to become the nation's leading brand of Greek Yogurt.    This lovely yogurt is made with cow's milk and a live active yogurt culture.  The traditional straining method removes the whey of the nilk and any excess water, which is what gives TOTAL it's distinctive thick texture and mild natural flavour.  It actually takes 2 litres of milk to make just one 500g pot!  Not only is it incredibly thick and ric, but it's 100% preservative and additive free and contains no artificial sweeteners, thickeners or added sugars.  From where I am standing that seems like a really good thing.  I don't want to put a whole lot of artificial junk into my body if I can help it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 419px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EStraining the yogurt during it's production means that this yogurt can be heated without it splitting, which makes it incredibly versatile.  (They do not recommend however that you heat the 0% yogurt.)  I just know that it is delicious.  I have some just about every morning, spooned out on top of my homemade granola and drizzled with a bit of honey.  It's truly the breakfast of champions!  I also love it spooned on top of fruit and puddings.  It's much lower in fat than regular cream or creme fraiche.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make a long story short, I have a fridge full of yogurt to use up now and you will be seeing a few ways that I am going to do just that over the next week or so.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 405px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHere is what I did with it today.  A delicious, tangy and crunchy salad!  Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing.  I felt positively self righteously healthy when I was eating it!  (For more information about Total Green Yogurt, feel free to visit the\u003Ca style=\"font-weight: bold; color: rgb(0, 0, 153);\" href=\"http:\/\/www.totalgreekyoghurt.com\/home\/default.aspx?gclid=CJyR4cGqoKMCFRgulAodMW9qoA\"\u003E Total Page\u003C\/a\u003E.  There's lots of goodies and facts there!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 423px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt019.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Corn and Bean Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/corn-and-bean-salad\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBeautiful and colourful, this is one very tasty, and healthy salad!  Try it out at your next barbeque!\u003Cbr \/\u003E\u003Cbr \/\u003EFor the dressing:\u003Cbr \/\u003Ethe juice of 3 limes\u003Cbr \/\u003E170g tub of Greek Yoghurt\u003Cbr \/\u003E(about 1 cup)\u003Cbr \/\u003E2 ounces olive oil (1\/4 cup)\u003Cbr \/\u003E1 clove of garlic, peeled and minced\u003Cbr \/\u003E1 tsp sea salt\u003Cbr \/\u003E1\/8 tsp cayenne pepper\u003Cbr \/\u003Ea large handful of fresh coriander, chopped (cilantro)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the salad:\u003Cbr \/\u003E1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well\u003Cbr \/\u003E1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well\u003Cbr \/\u003E1 1\/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)\u003Cbr \/\u003E1 medium courgette, washed, trimmed and cut into small cubes\u003Cbr \/\u003E1 red bell pepper, trimmed and cut into small cubes\u003Cbr \/\u003E4 medium ripe tomatoes, cut into cubes\u003Cbr \/\u003E6 spring onionss, thinly sliced\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 412px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt023.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMake  the dressing by whisking together the lime juice, yoghurt, olive oil,  garlic, salt and cayenne pepper.  Fold in the chopped coriander.\u003Cbr \/\u003E\u003Cbr \/\u003EIn  a large salad bowl, combine the beans, corn, chickpeas, red pepper,  courgettes and spring onions.  Pour the yoghurt lime dressing over top  and toss to combine.   Serve at room temperature.\u003Cbr \/\u003E\u003Cbr \/\u003EKnow what I am having for my bedtime snack tonight?  That's right a nice little pot of yoghurt with some honey on top.  Yummo!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\";font-family:\u0026quot;;\" \u003E\u003Cspan style=\"\"\u003E\u003C\/span\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3058989296929050550\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/corn-and-bean-salad.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3058989296929050550"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3058989296929050550"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/corn-and-bean-salad.html","title":"Corn and Bean Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-487019720815398834"},"published":{"$t":"2010-06-07T04:00:00.000+01:00"},"updated":{"$t":"2010-06-07T04:00:00.489+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"}],"title":{"type":"text","$t":"Cookies and Cream Dessert"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 356px; height: 456px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love recipes which are quick to do and use things that I, generally speaking, have on hand most of the time.  Things like tinned fruit,plain yoghurt, cream and chocolate covered biscuits.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 436px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI bet any one of you would probably have those things in your larder and fridge right now as well!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 456px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis recipe is so very versatile and the perfect recipe to have up your sleeve when un-expected company drops by.  I have used apricots here, but you needen't limit yourself to apricots . . . fresh strawberries, lightly crushed . . . raspberries and blueberries . . . blackberries . . . tinned fruit cocktail, pears, peaches . . . you name it!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 389px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI don't think there are too many fruits . . .  tinned, frozen or fresh . . . that wouldn't be pretty tasty done up this way.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 353px; height: 369px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELikewise the biscuits.  Any chocolate covered biscuit works . . . chocolate covered hobnobs, digestives . . . chocolate fingers . . . chocolate covered malt biscuits . . . any chocolate covered biscuit works very well!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 351px; height: 382px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EImagine punching your spoon down through a cinnamon sugar sprinkled creamy mixture of yoghurt and cream, stogged full of crisp chocolate covered biscuits . . . blanketing a layer of fruit.\u003Cbr \/\u003E\u003Cbr \/\u003EOhh mmmm . . . creamy and crunchy and rich and sweet.\u003Cbr \/\u003E\u003Cbr \/\u003EPerfect . . . simply perfect.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 347px; height: 379px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/apricotdessert009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Cookies and Cream Dessert*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/cookies-and-cream-dessert\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA quick  dessert that is not only very easy to make, but uses things I normally  have on hand.  You don't have to use apricots with this.  Try  strawberries when they are in season or a mixture of berries.  You can  use chocolate coated hobnobs instead of chocolate covered digestives.  Delicious!  Please note that this dessert needs to be served as soon as  it is made as it does not keep well.\u003Cbr \/\u003E\u003Cbr \/\u003E411g tin of apricots in  juice\u003Cbr \/\u003E(14 ounce)\u003Cbr \/\u003E284ml carton of extra thick double cream\u003Cbr \/\u003E(1  heaped cup ful)\u003Cbr \/\u003E200g carton of thick Greek Yoghurt\u003Cbr \/\u003E(1 heaped  cupful)\u003Cbr \/\u003E10 chocolate covered biscuits\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E2  TBS demerara sugar\u003Cbr \/\u003E(Turbinado)\u003Cbr \/\u003E\u003Cbr \/\u003EDrain the apricots, reserving  half of the juice.  Chop up in rough pieces and divide them between 4  dessert bowls.  Spoon the reserved juice over top.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together  the cream and yoghurt.  Break up the biscuits into rough bits and then  stir them into the cream\/yoghurt mixture.  Spoon over top of the fruit.\u003Cbr \/\u003E\u003Cbr \/\u003EMix  together the sugar and the cinnamon.  Sprinkle evenly over top of the  cream mixture.  Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/487019720815398834\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/cookies-and-cream-dessert.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/487019720815398834"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/487019720815398834"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/06\/cookies-and-cream-dessert.html","title":"Cookies and Cream Dessert"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});