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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\/-\/early+autumn?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/early%20autumn"},{"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-3149883421529539468"},"published":{"$t":"2020-09-20T04:00:00.162+01:00"},"updated":{"$t":"2022-09-24T17:12:08.156+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"}],"title":{"type":"text","$t":"Apple Crisp with Sweet Biscuit Topping"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z0RGwKxlOmY\/X2XkLKdLGBI\/AAAAAAADDGE\/EDlqJyXGJ8gPAwq2AfU3Kdc8TBhQNU5-gCLcBGAsYHQ\/s2048\/Best%2Bcover%2Bapple%2Bcrisp.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1532\" data-original-width=\"2048\" height=\"478\" src=\"https:\/\/1.bp.blogspot.com\/-Z0RGwKxlOmY\/X2XkLKdLGBI\/AAAAAAADDGE\/EDlqJyXGJ8gPAwq2AfU3Kdc8TBhQNU5-gCLcBGAsYHQ\/w640-h478\/Best%2Bcover%2Bapple%2Bcrisp.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe for this delicious Apple Crisp comes from the November 1945 issue of Country Gentleman.\u0026nbsp; The original recipe serves 8 to 10 people which makes it great for large family sized get-togethers.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have adapted it to make only 4 to 5 servings however, which suits the smaller size of our family better. I just cut all the amounts in half. If you want to serve more, then you can certainly double the ingredients back up again!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UAN8WaQ9cH4\/X2XkR2SSSmI\/AAAAAAADDGI\/grkfxk5TI0gBxbG3wzuGMLA6xRd-lYZIwCLcBGAsYHQ\/s2048\/Cover%2Bapple%2Bdessert.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1764\" data-original-width=\"2048\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-UAN8WaQ9cH4\/X2XkR2SSSmI\/AAAAAAADDGI\/grkfxk5TI0gBxbG3wzuGMLA6xRd-lYZIwCLcBGAsYHQ\/w640-h552\/Cover%2Bapple%2Bdessert.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis apple crisp recipe differs somewhat from most apple crisp desserts.\u0026nbsp; Most will have an incredibly sweet brown sugar, flour, butter, and oat topping.\u0026nbsp; The topping for this one is much more like a biscuit topping.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt is almost more like a cobbler than it is a crisp.\u0026nbsp; But just like a crisp, it is a beautifully autumnal dessert that your family is sure to love.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EIt is perfect made with the fresh autumn apples which are available at present. But don't let that limit you!\u0026nbsp; It is also delicious made with other Autumn or even Summer fruits!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WErDaPRJOlM\/X2XkX-jIeAI\/AAAAAAADDGM\/AfiQo3AKigUZ2kZML-gJXzM3z5BNQXeeACLcBGAsYHQ\/s2048\/IMG_6374.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-WErDaPRJOlM\/X2XkX-jIeAI\/AAAAAAADDGM\/AfiQo3AKigUZ2kZML-gJXzM3z5BNQXeeACLcBGAsYHQ\/w640-h480\/IMG_6374.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EWhy not try it with Peaches or Plums. Nectarines would also work well, as would Pears, Raspberries, Blueberries, or Cherries.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou could even do a combination of fruits.\u0026nbsp; Some delectable ones would be Peaches and Raspberries. Or Peaches and Blueberries.\u0026nbsp; Pear and Apple go very well together, as do a mix of berries.\u0026nbsp; We like it best with apples however.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PLG6TyWxXwY\/X2Xkghr520I\/AAAAAAADDGU\/oxk41ZiJA-Avr4qqbheY36778UzInNe-gCLcBGAsYHQ\/s2048\/IMG_6376.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1536\" data-original-width=\"2048\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-PLG6TyWxXwY\/X2Xkghr520I\/AAAAAAADDGU\/oxk41ZiJA-Avr4qqbheY36778UzInNe-gCLcBGAsYHQ\/w640-h480\/IMG_6376.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI like to use a mix of apples if I can.\u0026nbsp;\u0026nbsp; I combine some tart cooking apples with some sweet eating apples.\u0026nbsp; Bramley are the cooking apple of choice over here in the UK.\u0026nbsp; They break down to a nice and fluffy, allmost applesauce texture.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EGranny Smiths are tart, (not quite as tart as the Bramley), but tend to hold their shape better when cooked. Sweet crisp eating apples add a special sweetness to the mix. I like Pink Ladies.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ECombining more than one kind of apple will give you a mix of tender apples suspended in a thicker sauce. If you use more cooking apples than sweet apples you may want to add a few tablespoons of sugar to the mix so as to prevent it from being too tart.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gOdtGxI_OCA\/X2XkiRoG3rI\/AAAAAAADDGc\/RUIW1xdMYWMeexXHIHniYldmz_cs894aACLcBGAsYHQ\/s2048\/IMG_6379.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1944\" data-original-width=\"2048\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-gOdtGxI_OCA\/X2XkiRoG3rI\/AAAAAAADDGc\/RUIW1xdMYWMeexXHIHniYldmz_cs894aACLcBGAsYHQ\/w640-h608\/IMG_6379.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou can even use canned apples, which makes it that much easier.\u0026nbsp; My first husband came from a farm family.\u0026nbsp; They had dairy cows, sheep, chickens and orchards. They also grew vegetables for the local cannery.\u0026nbsp; That would vary year to year.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EOne year their fields would be filled with peas, and another it might be beans or even carrots.\u0026nbsp; They also grew their own feed for their livestock.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThey grew a variety of apples.\u0026nbsp; A delicious mix of eating and cooking apples.\u0026nbsp; Autumn was always a hive of activity as everyone worked hard to get it all in before the really cold weather arrived.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ONRCqmy-9Xs\/X2XklhjvOSI\/AAAAAAADDGg\/l9XQCkwM7C0vvODyWUmkTxYlPH47oZgAgCLcBGAsYHQ\/s2048\/IMG_6380.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1555\" data-original-width=\"2048\" height=\"486\" src=\"https:\/\/1.bp.blogspot.com\/-ONRCqmy-9Xs\/X2XklhjvOSI\/AAAAAAADDGg\/l9XQCkwM7C0vvODyWUmkTxYlPH47oZgAgCLcBGAsYHQ\/w640-h486\/IMG_6380.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ENothing was wasted. Even the drops were used.\u0026nbsp; They were sent to the Scotian Gold factory to be made into apple juice or pressed into cider.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EMy MIL was very good at putting things up of course. Shelves in her cold cellar would be lined with jars of produce she had put up, including apples. There were also bins of fresh apples that, surprisingly, lasted all Winter almost into the spring.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jUrrZSr4U9A\/X2XkomPqh_I\/AAAAAAADDGo\/e9TXcbBuS1oN-_Dqso1G5MYl12IlqUtmwCLcBGAsYHQ\/s2048\/IMG_6381.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jUrrZSr4U9A\/X2XkomPqh_I\/AAAAAAADDGo\/e9TXcbBuS1oN-_Dqso1G5MYl12IlqUtmwCLcBGAsYHQ\/s2048\/IMG_6381.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jUrrZSr4U9A\/X2XkomPqh_I\/AAAAAAADDGo\/e9TXcbBuS1oN-_Dqso1G5MYl12IlqUtmwCLcBGAsYHQ\/s2048\/IMG_6381.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-spq-85EYKes\/X2XkrRMOrEI\/AAAAAAADDGs\/nq3fDmTvJOwTcENZZTM-RS8ZB0OUxmfBwCLcBGAsYHQ\/s2048\/IMG_6382.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1703\" data-original-width=\"2048\" height=\"532\" src=\"https:\/\/1.bp.blogspot.com\/-spq-85EYKes\/X2XkrRMOrEI\/AAAAAAADDGs\/nq3fDmTvJOwTcENZZTM-RS8ZB0OUxmfBwCLcBGAsYHQ\/w640-h532\/IMG_6382.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EI learnt a lot from Lois about cooking.\u0026nbsp; She was a fabulous cook. Most farm wives are great cooks. They need to be. There were always extra mouths at the dinner table and during harvest season this could add up to quite a few extra mouths.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EQuite often labourers would pick and choose where they wanted to work according to the kinds of meals the Farm wife would prepare.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EBeing a good cook made a huge difference to the quality and quantity of labourers you could and would get!\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6TNJPyUY-WM\/X2Xkv25fIfI\/AAAAAAADDGw\/zTqTM8IEhekPMnuJRfT4RMbAuq_QchDHACLcBGAsYHQ\/s2048\/IMG_6383.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1958\" data-original-width=\"2048\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-6TNJPyUY-WM\/X2Xkv25fIfI\/AAAAAAADDGw\/zTqTM8IEhekPMnuJRfT4RMbAuq_QchDHACLcBGAsYHQ\/w640-h612\/IMG_6383.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;Lois passed away several years ago at the age of 100, having outlived her husband by a good many years.\u0026nbsp; I have always been very grateful to Lois for all that she taught me about being a good wife and a good cook.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EShe was no shirker of hard work, that's for sure.\u0026nbsp; She was cooking and crafting right on up into her old age, and with care managed to live in her own home right up to the end.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis dessert reminded me of the kind of dessert she would have baked. It has her name written all over it.\u0026nbsp; Old fashioned. Simple.\u0026nbsp; Delicious.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-GxpbL3HUUP0\/X2Xk0CfjkCI\/AAAAAAADDG4\/5EF_zpLE7J4vaa2YqmPfsnvvMHqfs26HgCLcBGAsYHQ\/s2048\/IMG_6385.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1887\" data-original-width=\"2048\" height=\"590\" src=\"https:\/\/1.bp.blogspot.com\/-GxpbL3HUUP0\/X2Xk0CfjkCI\/AAAAAAADDG4\/5EF_zpLE7J4vaa2YqmPfsnvvMHqfs26HgCLcBGAsYHQ\/w640-h590\/IMG_6385.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe topping for this is very easy to make.\u0026nbsp; It is a mix of flour, sugar, baking powder and salt, with a beaten egg cut into it. You may be tempted to think that something is missing, but don't worry.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENothing is missing. You cut the beaten egg into the flour mixture like you would shortening into biscuit dough. It ends up quite crumbly, almost streusel like.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-D03yMNsViFc\/X2Xk1KU70SI\/AAAAAAADDG8\/pU88Z0v30pc7Ap9tPEN5nNgrzBNnALYCwCLcBGAsYHQ\/s2048\/IMG_6386.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1632\" data-original-width=\"2048\" height=\"510\" src=\"https:\/\/1.bp.blogspot.com\/-D03yMNsViFc\/X2Xk1KU70SI\/AAAAAAADDG8\/pU88Z0v30pc7Ap9tPEN5nNgrzBNnALYCwCLcBGAsYHQ\/w640-h510\/IMG_6386.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith big dampish clumps and smaller crumbly drier bits.\u0026nbsp; Don't worry, that is as it should look. You sprinkle this over your apples in the baking dish.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce you have done that you drizzle the top with melted butter. Oh my goodness.\u0026nbsp; Yes, melted butter, so good\u0026nbsp; . . .\u0026nbsp; and then a final sprinkle of cinnamon.\u0026nbsp; \u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tI9v0TWbYss\/X2Xk3skHs4I\/AAAAAAADDHA\/UI3WHJTfFIcImcQK029m2VlxlDcwTkbPwCLcBGAsYHQ\/s2048\/IMG_6388.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1545\" data-original-width=\"2048\" height=\"482\" src=\"https:\/\/1.bp.blogspot.com\/-tI9v0TWbYss\/X2Xk3skHs4I\/AAAAAAADDHA\/UI3WHJTfFIcImcQK029m2VlxlDcwTkbPwCLcBGAsYHQ\/w640-h482\/IMG_6388.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EBecause\u0026nbsp; I use a mix of apples, the filling has plenty of texture. There is soft saucy bits of apple and firmer bits of apple, all mixed togther.\u0026nbsp; Quite nice really.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou could make short work of cutting the apples by using an apple corer\/slicer. I think, however the wedges it makes would be a bit too thick, so if you use one, cut them in half yet again.\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-X3_ji6jxorQ\/X2Xk6K9k6fI\/AAAAAAADDHE\/saF1b2QpYQY2vV6WPl-tuTjH4qDhjqFbQCLcBGAsYHQ\/s2048\/IMG_6389.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u0026nbsp;\u003Cbr \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UtyNpvJE9uc\/X2Xk81hykVI\/AAAAAAADDHM\/BazLBH09s9waLzMfsH0cBtFZSxDyFhIZwCLcBGAsYHQ\/s2048\/IMG_6391.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1766\" data-original-width=\"2048\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-UtyNpvJE9uc\/X2Xk81hykVI\/AAAAAAADDHM\/BazLBH09s9waLzMfsH0cBtFZSxDyFhIZwCLcBGAsYHQ\/w640-h552\/IMG_6391.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThis went down a real treat served warm from the oven with ice cold Vanilla ice cream. I do have ice cream scoops somewhere in two sizes, but do you think I can ever find them when I need them? Nada. Not at all.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThat's what happens when you have a chef's kitchen crammed into a kitchen that was not meant to be used by anyone who actually likes to cook. Too much stuff, not enough space, equals a degree of frustration that varies from day to day.\u0026nbsp; I really need to get rid of some stuff.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YIqFOAYQr9c\/X2XlDAdyHmI\/AAAAAAADDHY\/Bb62jVZkHRoTH7uDmy6eTnkwJCNBxIUbACLcBGAsYHQ\/s2048\/IMG_6398.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1630\" data-original-width=\"2048\" height=\"510\" src=\"https:\/\/1.bp.blogspot.com\/-YIqFOAYQr9c\/X2XlDAdyHmI\/AAAAAAADDHY\/Bb62jVZkHRoTH7uDmy6eTnkwJCNBxIUbACLcBGAsYHQ\/w640-h510\/IMG_6398.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EThings would run a lot smoother if I had less stuff.\u0026nbsp; I keep telling myself that, but then I look at things and can't quite bring myself to part with them, because\u0026nbsp; . . .\u0026nbsp; you guessed it, they might come in handy one day.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EAnyways, do make this Apple crisp for yourself. I think you will be pleasantly pleased with the results.\u0026nbsp; Moreishly delicious especially with something cold and sweet spooned over top.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003ESome other apple desserts you might enjoy are:\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2021\/09\/quick-easy-apple-tarts.html\" rel=\"nofollow\" target=\"_blank\"\u003EQUICK AND EASY APPLE TARTS\u003C\/a\u003E\u003C\/b\u003E - Perfect for when you are short on time and yet still want to serve a delicious and impressive dessert!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2015\/09\/dutch-apple-turnovers.html\" rel=\"nofollow\" target=\"_blank\"\u003EDUTCH APPLE TURNOVERS\u003C\/a\u003E\u003C\/b\u003E - Flaky pastry filled with plenty of apples, s\u003Cspan style=\"background-color: white; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003Eweetened with white and brown sugar, and lightly spiced with cinnamon, freshy grated nutmeg, cardamom and a tiny bit of cloves.\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E \n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/1.bp.blogspot.com\/-Z0RGwKxlOmY\/X2XkLKdLGBI\/AAAAAAADDGE\/EDlqJyXGJ8gPAwq2AfU3Kdc8TBhQNU5-gCLcBGAsYHQ\/s2048\/Best%2Bcover%2Bapple%2Bcrisp.JPG\",\"name\":\"Apple Crisp with Sweet Biscuit Topping\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT55M\",\"totalTime\":\"PT1H25M\",\"description\":\"A delicious apple dessert with a fabulous sweet biscuit topping that is very easy to make. Best served warm with some good vanilla ice cream.\",\"yield\":\"4 - 5\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"5 large apples, peeled and cut into 1\/4 inch thick wedges\",\"1 cup (140g) plain flour (all purpose)\",\"1 tsp baking powder\",\"1\/2 tsp salt\",\"1\/2 cup (95g) granulated sugar\",\"1 large free range egg, lightly beaten\",\"4 TBS butter, melted and cooled\",\"1 tsp ground cinnamon\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/ gas mark 4. Butter a 7 by 9 inch baking dish, or an 8 inch square baking dish.  Arrange the apple slices in the baking dish in an even layer.\",\"Sift the flour and baking powder into a bowl.  Stir in the sugar and salt. Add the egg and stir\/cut it into the flour mixture with a fork or a pastry blender until crumbly. It should have a mix of wet and dry bits.  This is how it should look.  Sprinkle this evenly over top of the apples.\",\"Drizzle the melted butter over top evenly.  Sprinkle with the cinnamon. \",\"Bake for 45 to 55 minutes until the topping is golden brown and the apples are tender with juices bubbling around the edges of the dish.\",\"Let rest for 20 minutes before serving warm. Spoon out from the dish and accompany with a scoop of cold vanilla ice cream or some pouring cream.\"],\"nutrition\":{\"calories\":\"477.31\",\"fatContent\":\"13.49\",\"saturatedFatContent\":\"7.81\",\"carbohydrateContent\":\"88.28\",\"fiberContent\":\"7.88\",\"sugarContent\":\"54.07\",\"proteinContent\":\"5.67\",\"sodiumContent\":\"525.33\",\"cholesterolContent\":\"77.02\",\"@type\":\"NutritionInformation\"},\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"194\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EApple Crisp with Sweet Biscuit Topping\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=194\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" height=\"479\" src=\"https:\/\/1.bp.blogspot.com\/-Z0RGwKxlOmY\/X2XkLKdLGBI\/AAAAAAADDGE\/EDlqJyXGJ8gPAwq2AfU3Kdc8TBhQNU5-gCLcBGAsYHQ\/w640-h479\/Best%2Bcover%2Bapple%2Bcrisp.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan\u003E4 - 5\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\"\u003E\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 10 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 55 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Einactive time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 1 H \u0026amp; 25 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA delicious apple dessert with a fabulous sweet biscuit topping that is very easy to make. Best served warm with some good vanilla ice cream.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients:\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul\u003E\u003Cli\u003E5 large apples, peeled and cut into 1\/4 inch thick wedges\u003C\/li\u003E\u003Cli\u003E1 cup (140g) plain flour (all purpose)\u003C\/li\u003E\u003Cli\u003E1 tsp baking powder\u003C\/li\u003E\u003Cli\u003E1\/2 tsp salt\u003C\/li\u003E\u003Cli\u003E1\/2 cup (95g) granulated sugar\u003C\/li\u003E\u003Cli\u003E1 large free range egg, lightly beaten\u003C\/li\u003E\u003Cli\u003E4 TBS butter, melted and cooled\u003C\/li\u003E\u003Cli\u003E1 tsp ground cinnamon\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions:\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4. Butter a 7 by 9 inch baking dish, or an 8 inch square baking dish.\u0026nbsp; Arrange the apple slices in the baking dish in an even layer.\u003C\/li\u003E\u003Cli\u003ESift the flour and baking powder into a bowl.\u0026nbsp; Stir in the sugar and salt. Add the egg and stir\/cut it into the flour mixture with a fork or a pastry blender until crumbly. It should have a mix of wet and dry bits.\u0026nbsp; This is how it should look.\u0026nbsp; Sprinkle this evenly over top of the apples.\u003C\/li\u003E\u003Cli\u003EDrizzle the melted butter over top evenly.\u0026nbsp; Sprinkle with the cinnamon.\u0026nbsp;\u003C\/li\u003E\u003Cli\u003EBake for 45 to 55 minutes until the topping is golden brown and the apples are tender with juices bubbling around the edges of the dish.\u003C\/li\u003E\u003Cli\u003ELet rest for 20 minutes before serving warm. Spoon out from the dish and accompany with a scoop of cold vanilla ice cream or some pouring cream.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003EThe best apples to use are a mix of apples, with some sweeter eating apples,  a few firm cooking apples and some tender tart apples.  A good mix in North America would be McIntosh, Granny Smith, Jazz and Jona Golds.  Here in the UK I would use a couple Bramley apples, some Granny Smith's and some Pink Lady's.\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-nutrition-info\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6NQir-52h4o\/X2XlFLxEYyI\/AAAAAAADDHg\/H_XER5k6n4kNNacPtYIvvGzBrnmD9wD2ACLcBGAsYHQ\/s2048\/IMG_6400.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Apple Crisp with Sweet Biscuit Topping\" border=\"0\" data-original-height=\"1498\" data-original-width=\"2048\" height=\"468\" src=\"https:\/\/1.bp.blogspot.com\/-6NQir-52h4o\/X2XlFLxEYyI\/AAAAAAADDHg\/H_XER5k6n4kNNacPtYIvvGzBrnmD9wD2ACLcBGAsYHQ\/w640-h468\/IMG_6400.JPG\" title=\"Apple Crisp with Sweet Biscuit Topping\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u0026nbsp;\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cp\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-wrapper{color:#000;max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{font-size: 20px!important;font-weight: 700!important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{margin: 0;color: #fff;padding: 5px;font-size: 14px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555;text-decoration: none;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none}.ccm-nutrition-info{font-size: 0;padding: 15px 0;margin: 20px 0;}.ccm-nutrition-info \u003E div{display: inline-block;vertical-align: top;font-size: 14px;width: calc(20% - 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They say we are into the Second Wave now. I don't know what to think about that. Its a tiny bit frightening to say the least. Stay safe and stay happy!  And while you are at it, enjoy some apple crisp! \n\nThis content (written and photography) is the sole property of  The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com \n\n Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" data-pin-url=\"https:\/\/www.theenglishkitchen.co\/2020\/09\/chicken-stuffing-casserole.html\" data-slot-rendered-dynamic=\"true\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-G6EUzf0__0A\/XphTypIHH3I\/AAAAAAAC2hU\/LIY9rGs_ci8bf_C3xW7WB1-3iL9NiI3iwCLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin \u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3149883421529539468\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/09\/apple-crisp-with-sweet-biscuit-topping.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3149883421529539468"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3149883421529539468"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/09\/apple-crisp-with-sweet-biscuit-topping.html","title":"Apple Crisp with Sweet Biscuit 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"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Z0RGwKxlOmY\/X2XkLKdLGBI\/AAAAAAADDGE\/EDlqJyXGJ8gPAwq2AfU3Kdc8TBhQNU5-gCLcBGAsYHQ\/s72-w640-h478-c\/Best%2Bcover%2Bapple%2Bcrisp.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4615135121098725597"},"published":{"$t":"2019-09-11T04:00:00.000+01:00"},"updated":{"$t":"2019-09-11T04:00:00.634+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"}],"title":{"type":"text","$t":"Cheddar \u0026 Corn Chowder"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-BpFgpToB7kM\/XXZDXs9m8qI\/AAAAAAACngw\/agEYUjHBvtAtVEH3WhLjKio_zVsA7H_HgCLcBGAs\/s1600\/cover%2Bsoup.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1377\" data-original-width=\"1600\" height=\"343\" src=\"https:\/\/1.bp.blogspot.com\/-BpFgpToB7kM\/XXZDXs9m8qI\/AAAAAAACngw\/agEYUjHBvtAtVEH3WhLjKio_zVsA7H_HgCLcBGAs\/s400\/cover%2Bsoup.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt got really cold here yesterday (Monday).\u0026nbsp; It was raining and blustery. The perfect soup day.\u0026nbsp; I had been wanting to cook this Cheddar \u0026amp; Corn Chowder for a really long time and I decided it was the perfect day!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MthG-FMGneo\/XXZDEYWvU4I\/AAAAAAACnf8\/SEbfTC7hOX0IIjGKh5q9WiYfJjDqRdeaQCLcBGAs\/s1600\/IMG_6320.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1498\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/1.bp.blogspot.com\/-MthG-FMGneo\/XXZDEYWvU4I\/AAAAAAACnf8\/SEbfTC7hOX0IIjGKh5q9WiYfJjDqRdeaQCLcBGAs\/s400\/IMG_6320.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNormally I make this \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2013\/02\/corn-chowder-really-tasty-winter-warmer.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003ECorn Chowder Recipe.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; It is one that I have been making for years and years and years. It is the recipe my children grew up on.\u0026nbsp; I used to make it every Sunday after church. It was and is a real family favourite!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CvHvMu6qCJY\/XXZDHdK4l_I\/AAAAAAACngE\/_cBMk9NT7m0HI-JWpXlaTIHqMFDQSoGBQCLcBGAs\/s1600\/IMG_6322.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"963\" data-original-width=\"1600\" height=\"240\" src=\"https:\/\/1.bp.blogspot.com\/-CvHvMu6qCJY\/XXZDHdK4l_I\/AAAAAAACngE\/_cBMk9NT7m0HI-JWpXlaTIHqMFDQSoGBQCLcBGAs\/s400\/IMG_6322.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnother one which we make and really like is this \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.com\/2017\/10\/chicken-corn-chowder.html\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EChicken \u0026amp; Corn Chowder Recipe\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; I've been making that one for years also.\u0026nbsp; I got the recipe out of one of those little cookbook magazines you used to be able to find buy next to the til's at the Grocery store. Its a real winner!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bSQHIzbsEKQ\/XXZDJQXN0UI\/AAAAAAACngI\/eKnlpFPC3iYssmZKZp4WuAD3lycGE209QCLcBGAs\/s1600\/IMG_6326.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1564\" data-original-width=\"1600\" height=\"390\" src=\"https:\/\/1.bp.blogspot.com\/-bSQHIzbsEKQ\/XXZDJQXN0UI\/AAAAAAACngI\/eKnlpFPC3iYssmZKZp4WuAD3lycGE209QCLcBGAs\/s400\/IMG_6326.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis Cheddar \u0026amp; Corn Chowder recipe is a bonafide true winning recipe however.\u0026nbsp;\u0026nbsp; I clipped it out of a magazine many years ago.\u0026nbsp; I am afraid I don't know which magazine however as I only clipped the recipe and not the page, so there is no telling for sure . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0XptHwQUqgk\/XXZDKDlsWMI\/AAAAAAACngM\/iEbYY9qlz0EcoXtCO8UIouYbKMwqkAQFACLcBGAs\/s1600\/IMG_6328.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1376\" data-original-width=\"1600\" height=\"343\" src=\"https:\/\/1.bp.blogspot.com\/-0XptHwQUqgk\/XXZDKDlsWMI\/AAAAAAACngM\/iEbYY9qlz0EcoXtCO8UIouYbKMwqkAQFACLcBGAs\/s400\/IMG_6328.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI only know for sure that it was a Canadian magazine because the measurements were in both cup measurements and metric measurements.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VsdL_JUCqGQ\/XXZDLQDHYlI\/AAAAAAACngQ\/oCNsDAKzqTwl3oscblDKaiX3lAIvcpM8wCLcBGAs\/s1600\/IMG_6329.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" height=\"371\" src=\"https:\/\/1.bp.blogspot.com\/-VsdL_JUCqGQ\/XXZDLQDHYlI\/AAAAAAACngQ\/oCNsDAKzqTwl3oscblDKaiX3lAIvcpM8wCLcBGAs\/s400\/IMG_6329.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have a strong suspicion that it was Canadian Living.\u0026nbsp; This recipe got a second prize in a Favourite Family Supper Contest.\u0026nbsp; I have had it sitting in my binder for many years, and had never made it.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HVRKmkviphc\/XXZDO2h-sBI\/AAAAAAACngU\/dy6MjtWuNQEMoFeJXpXHh1uvTTL-uAhxQCLcBGAs\/s1600\/IMG_6330.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1484\" data-original-width=\"1600\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-HVRKmkviphc\/XXZDO2h-sBI\/AAAAAAACngU\/dy6MjtWuNQEMoFeJXpXHh1uvTTL-uAhxQCLcBGAs\/s400\/IMG_6330.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI made a promise to myself that this year I was going to try to use the recipes that I have collected and then share them (if they are any good) and then get rid of the paper.\u0026nbsp; What is the point of keeping things you are not using?\u0026nbsp; No point, that's what. It is only taking up space.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Scfmelhmmk8\/XXZDPEtINoI\/AAAAAAACngY\/OaYyz2cLBKQIzfhPR2cOxgRvF_DDPEkcQCLcBGAs\/s1600\/IMG_6332.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1508\" data-original-width=\"1600\" height=\"376\" src=\"https:\/\/1.bp.blogspot.com\/-Scfmelhmmk8\/XXZDPEtINoI\/AAAAAAACngY\/OaYyz2cLBKQIzfhPR2cOxgRvF_DDPEkcQCLcBGAs\/s400\/IMG_6332.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOne day it will all end up in the bin anyways, as it probably only has value to me. I don't want to leave a mess for someone else to clean up and so I am trying to use as many of them as I can! I will only ever be able to touch the tip of the recipe ice-berg however as I have been very prolific\u0026nbsp; and very good at collecting them through the years! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-0SHFIeDVWA0\/XXZDQ9ur96I\/AAAAAAACngc\/17V3JWh5q44A2HppbyHDqZXCT3p_kS7FwCLcBGAs\/s1600\/IMG_6334.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1029\" data-original-width=\"1600\" height=\"256\" src=\"https:\/\/1.bp.blogspot.com\/-0SHFIeDVWA0\/XXZDQ9ur96I\/AAAAAAACngc\/17V3JWh5q44A2HppbyHDqZXCT3p_kS7FwCLcBGAs\/s400\/IMG_6334.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBack to the soup . . .\u0026nbsp; this is a true winner.\u0026nbsp; No wonder\u0026nbsp; . . . its delicious!\u0026nbsp; Simple to make as well.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8GE8jVdn_ak\/XXZDRziCUXI\/AAAAAAACngg\/OKQihz0A7hgxv5lqg9xLDMLNMF3z2eOzwCLcBGAs\/s1600\/IMG_6335.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1525\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/1.bp.blogspot.com\/-8GE8jVdn_ak\/XXZDRziCUXI\/AAAAAAACngg\/OKQihz0A7hgxv5lqg9xLDMLNMF3z2eOzwCLcBGAs\/s400\/IMG_6335.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt also uses ingredients you probably have in your kitchen already . . . onions, potato, frozen corn, butter, flour, milk . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-N3Y886ESKSc\/XXZDTIsYn8I\/AAAAAAACngk\/uoZDMtReKw4-Eao4x0PgqOCflJdbwgXIwCLcBGAs\/s1600\/IMG_6336.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1325\" data-original-width=\"1600\" height=\"330\" src=\"https:\/\/1.bp.blogspot.com\/-N3Y886ESKSc\/XXZDTIsYn8I\/AAAAAAACngk\/uoZDMtReKw4-Eao4x0PgqOCflJdbwgXIwCLcBGAs\/s400\/IMG_6336.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt is flavoured with bay leaf and cumin seed.\u0026nbsp; I like to bruise the cumin seed to release their flavours and I also break the bay leaf in two. This also helps to release its flavours. Trust me, you will notice a huge difference in just doing this. It also used fresh chives. I had none, so I used dry and it was still fabulous!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-b1e_VlXTzEI\/XXZDUv1hjdI\/AAAAAAACngo\/ZaAaJ3l90pweav6cR-c5F0YGGMQQfRk2ACLcBGAs\/s1600\/IMG_6337.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1516\" data-original-width=\"1600\" height=\"378\" src=\"https:\/\/1.bp.blogspot.com\/-b1e_VlXTzEI\/XXZDUv1hjdI\/AAAAAAACngo\/ZaAaJ3l90pweav6cR-c5F0YGGMQQfRk2ACLcBGAs\/s400\/IMG_6337.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used a really good cheddar in this\u0026nbsp; . . .\u0026nbsp; an old one, sharp flavoured . . .\u0026nbsp; aged . . .\u0026nbsp; with plenty of calcium crystals in it.\u0026nbsp; You get more taste bang for your buck when you use a good OLD cheddar.\u0026nbsp; You will find a little bit goes a very long way.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"5\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E4 - 6\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg draggable=\"false\" height=\"344\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-BpFgpToB7kM\/XXZDXs9m8qI\/AAAAAAACngw\/agEYUjHBvtAtVEH3WhLjKio_zVsA7H_HgCLcBGAs\/s400\/cover%2Bsoup.JPG\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nCheddar \u0026amp; Corn Chowder\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nUse extra strong cheddar cheese to give this hearty chowder a special zip! this is a prize winning recipe, so you know it is delicious.\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 TBS butter\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 medium onion, peeled and chopped\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 large potato, peeled and cut into 1\/2 inch cubes\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 bay leaf, broken in half to release the oils\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp whole cumin seeds, bruised\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp dried sage\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E3 TBS plain flour\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E480ml chicken stock\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E300ml light cream or milk (1 1\/4 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E225g frozen corn niblets (1 1\/2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS chopped fresh parsley\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS chopped fresh chives\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/4 tsp ground nutmeg\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E60ml dry white wine (1\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E200g grated strong cheddar cheese (2 cups) plus more to sprinkle\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Esalt and black pepper to taste\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Cheddar \u0026amp; Corn Chowder\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EMelt the butter in a saucepan with a heavy bottom.\u0026nbsp; Add the onion, potato, broken bay leaf, cumin seed and sage.\u0026nbsp; Cook over medium-low heat, stirring occasionally until the onion is softened without browning.\u0026nbsp; Stir in the flour.\u0026nbsp; Cook and stir for about 2 minutes.\u0026nbsp; Don't let it brown.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhisk in the stock and the milk.\u0026nbsp; Bring to the boil, whisking constantly until smooth. Reduce to medium low and simmer, stirring often for about 30 minutes, until the potatoes are tender.\u0026nbsp; Stir in the corn, parsley, chives, nutmeg and wine.\u0026nbsp; Simmer for a further 5 to 6 minutes until heated through. Discard the bay leaf. Stir in the cheese and heat over low heat, just to melt the cheese.\u0026nbsp; Don't let the soup boil. Taste and adjust the seasoning with salt and black pepper.\u0026nbsp; Serve hot, ladled into heated bowls with a spoonful of cheddar sprinkled over top of each.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\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-wrapper{max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;}.ccm-info{position: relative;font-size: 13px;text-transform: 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e=this.id;newWin=window.open(\"\",\"printwin\");var n=newWin.document.createElement(\"style\");n.innerHTML=\"html{font-family:sans-serif}img{display:none}.ccm-info,.ccm-name,.ccm-summary{margin:20px 0;text-align:center}.ccm-time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-time-child,.ccm-info-child{margin-right:20px;display: inline-block;}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients{display:none!important}.ccm-head{text-transform:uppercase!important}.ccm-notes{white-space:pre-line}.ccm-nutrition-info\u003Ediv{display:inline-block;vertical-align:top;font-size:14px;width:calc(20% - 10px);text-align:center;margin:0 5px}.ccm-nutrition-info\u003Ediv:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info\u003Ediv p{margin-top:0;margin-bottom:7px}\",\"ccm-printWithImage\"==e\u0026\u0026(n.innerHTML=n.innerHTML.replace(\"img{display:none}\",\"img{display:block;margin: 20px auto;width: auto;max-width:250px;}\")),newWin.document.getElementsByTagName(\"head\")[0].appendChild(n),newWin.document.getElementsByTagName(\"body\")[0].innerHTML=document.querySelector(\".ccm-wrapper\").innerHTML,newWin.print()}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ukyBJWXKsi4\/XXZDWKlyeiI\/AAAAAAACngs\/n62R8NmTC98WoqLyZ5RMZKsPd0AZCSwbgCLcBGAs\/s1600\/IMG_6339.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Cheddar \u0026amp; Corn Chowder\" border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/1.bp.blogspot.com\/-ukyBJWXKsi4\/XXZDWKlyeiI\/AAAAAAACngs\/n62R8NmTC98WoqLyZ5RMZKsPd0AZCSwbgCLcBGAs\/s400\/IMG_6339.JPG\" title=\"Cheddar \u0026amp; Corn Chowder\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI made Todd some cheesy toasts to enjoy with his.\u0026nbsp; I had the cheese straws . . .\u0026nbsp; I just love something crunchy with my soups.\u0026nbsp; I think it is the Canadian in me!\u0026nbsp; Anyways, you are going to love LOVE this Cheddar \u0026amp; Corn Chowder.\u0026nbsp; Its fabulously tasty!\u0026nbsp; Quick, easy and delicious.\u0026nbsp; YUM!!!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cb\u003EUp Tomorrow:\u003C\/b\u003E \u003Ci\u003EStacked Turkey Mexi-Melts\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-CEyYgPNAr14\/XXehKgKXPZI\/AAAAAAACnkc\/v9_zAuxRrAof5p1RApg23b_L86txyLhkgCLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-CEyYgPNAr14\/XXehKgKXPZI\/AAAAAAACnkc\/v9_zAuxRrAof5p1RApg23b_L86txyLhkgCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u0026nbsp;\u003C\/i\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4615135121098725597\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/09\/cheddar-corn-chowder.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4615135121098725597"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4615135121098725597"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/09\/cheddar-corn-chowder.html","title":"Cheddar \u0026 Corn Chowder"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-BpFgpToB7kM\/XXZDXs9m8qI\/AAAAAAACngw\/agEYUjHBvtAtVEH3WhLjKio_zVsA7H_HgCLcBGAs\/s72-c\/cover%2Bsoup.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9102630741426627674"},"published":{"$t":"2016-10-18T04:00:00.000+01:00"},"updated":{"$t":"2016-10-19T11:38:44.146+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Savoury Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Scalloped Tomatoes with Herbs"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo tomatoes_zps2b8gsnt7.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/tomatoes_zps2b8gsnt7.jpg\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;We had a windstorm a week or so ago and our tomato plants all blew over.\u0026nbsp; I was force to pick them all.\u0026nbsp; Most were green.\u0026nbsp;\u0026nbsp; I had thought to make some green tomato chow, but alas time got away from me and they ripened in the bowl before I could get that done.\u0026nbsp; That was okay however because I love tomatoes and I am never at a loss as to what to do with tomatoes!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9436_zpsepnazfjq.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9436_zpsepnazfjq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI quite simply love tomatoes and have been collecting ways to use them for years and years and years.\u0026nbsp; This recipe today comes from a small green notebook which is filled with lovely home style old fashioned recipes, laboriously copied by myself years ago from books I took out from the local library.\u0026nbsp; Unfortunately I was not quite so good at keeping a record of which book they came from.\u0026nbsp; I can date this notebook to the years I was living in Meaford, Ontario, and I think it might have been from a book called Canadian Cookbook by Elizabeth Baird, but I could be wrong, so do forgive me if I am.\u0026nbsp; In any case it is a delicious recipe.\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9437_zpspeuw1p59.jpg\" border=\"0\" height=\"343\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9437_zpspeuw1p59.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so very simple. \u0026nbsp; Sliced tomatoes are layered in a baking dish with a mix of buttery sauteed onions, bread crumbs and herbs, and then topped with a simple mix of plain herbed breadcrumbs and dotted with butter prior to baking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9438_zps1krysinq.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9438_zps1krysinq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is a type of tomato pudding . . .\u0026nbsp; so delicious with the soft buttery onions, the sweet tomatoes, the herby breadcrumbs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9440_zps99fjw8hf.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9440_zps99fjw8hf.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI suppose you could add cheese if you wanted to, but you really don't need it.\u0026nbsp; It's fabulous just the way it is.\u0026nbsp; I could sit down and eat a whole bowl of this all on it's own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9443_zpsbpbce9iu.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9443_zpsbpbce9iu.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Scalloped Tomatoes with Herbs*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/scalloped-tomatoes-with-herbs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is simple and delicious.\u0026nbsp; If you don't have fresh tomatoes you can use \ntinned whole tomatoes, drained and sliced.\u0026nbsp; I always peel my tomatoes, \nas I am not fond of cooked tomato skins.\u0026nbsp; See note at bottom.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n60g butter (1\/4 cup)\u003C\/div\u003E\n3 to 4 onions, peeled and sliced\u003C\/div\u003E\n1 1\/2 tsp white sugar\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/4 tsp black pepper\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n2 cups coarse soft bread crumbs (120g)\u003C\/div\u003E\n2 TBS minced parsley\u003C\/div\u003E\n1 tsp chopped chives\u003C\/div\u003E\n6 large ripe tomatoes, cut into 1\/2 inch slices\u003C\/div\u003E\n2 TBS butter\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9457_zps7dzz1k99.jpg\" border=\"0\" height=\"383\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9457_zps7dzz1k99.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the\u0026nbsp; butter in a skillet.\u0026nbsp; Add the onions, sugar, seasonings, and \nthyme.\u0026nbsp; Cook, stirring frequently, for about 5 minutes until softened \nwithout browning.\u0026nbsp; Combine the bread crumbs with the parsley and \ndhives.\u0026nbsp; Stir\u003Cb\u003E half \u003C\/b\u003Eof them into the onion mixture, mixing together well.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter\n a medium shallow baking dish.\u0026nbsp; Arrange half of the bread crumb mixture \nin the dish.\u0026nbsp; Top with half of the tomatoes.\u0026nbsp; Top with the remaining \nbread crumb mixture and then the remainder of the tomatoes on top.\u0026nbsp; \nSprinkle the herbed breadcrumbs which remain (without the onions) over \ntop.\u0026nbsp; Dot with the remaining 2 TBS of butter. \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nBake in a \npreheated 180*C\/350*F\/ gas mark 4 oven for 35 to 45 minutes until the \ntomatoes are tender and the crumbs are golden brown.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9435_zpsw9vyryvz.jpg\" border=\"0\" height=\"382\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9435_zpsw9vyryvz.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote -\n to easily peel tomatoes, cut a small x with a sharp knife into the base\n of each and place into a bowl. Cover with boiling water and leave for \nabout 1 minute to 1 minute and a half.\u0026nbsp; (The edges should look like they\n are beginning to pull away from the cuts).\u0026nbsp; Drain well and cover with \ncold water to stop the cooking process.\u0026nbsp; Drain again.\u0026nbsp; The peels should \nnow slip off quite easily.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9461_zps1vcvc8b5.jpg\" border=\"0\" height=\"199\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9461_zps1vcvc8b5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give this a go, and that if you do you will enjoy it!\u0026nbsp; You could also use drained tinned whole tomatoes, sliced.\u0026nbsp; If you do I recommend Cirio.\u0026nbsp;\u0026nbsp; Really I do.\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lovely dish I have used for this bake today is the Wades Medium Flan dish.\u0026nbsp; It is stoneware created in Stoke-0n-Trent here in the UK by Wade Ceramics.\u0026nbsp;\u0026nbsp; It is microwave safe, dishwasher safe, freezer safe and oven safe.\u0026nbsp; You can purchase it online at\u003Ca href=\"http:\/\/www.hartsofstur.com\/\" target=\"_blank\"\u003E\u003Cb\u003E Harts of Stur\u003C\/b\u003E\u003C\/a\u003E for £14.99.\u0026nbsp; I love it.\u0026nbsp; It is the perfect size for a flan if that is what you are wanting to bake.\u0026nbsp; I have been using it for small casseroles and it works beautifully.\u0026nbsp; It cleans easily and does everything it is supposed to.\u0026nbsp; It has become my favourite baking dish for our needs at the moment!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I was sent the flan dish by Eddingtons for the purpose of review.\u0026nbsp; I was not required to write a positive review.\u0026nbsp; Any opinions are entirely my own."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9102630741426627674\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/scalloped-tomatoes-with-herbs.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9102630741426627674"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9102630741426627674"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/scalloped-tomatoes-with-herbs.html","title":"Scalloped Tomatoes with Herbs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5067347028904103237"},"published":{"$t":"2016-10-09T04:00:00.000+01:00"},"updated":{"$t":"2016-10-09T04:00:05.773+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for one"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"microwave cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small indulgences"}],"title":{"type":"text","$t":"Caramel Apple Mug Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9302_zpsm8pewjh5.jpg\" border=\"0\" height=\"352\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9302_zpsm8pewjh5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to make Todd a treat today. \u0026nbsp; I have next to no will power when it comes to cake and so I have been trying to do mug cakes when I can.\u0026nbsp; That way he gets to enjoy a bit of an indulgence and I have nothing to tempt me.\u0026nbsp; This one turned out really REALLY lovely. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9303_zps2r857f9w.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9303_zps2r857f9w.jpg\" width=\"378\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI adapted it from a recipe I found on\u0026nbsp; \u003Ca href=\"http:\/\/www.tablefortwoblog.com\/salted-caramel-apple-spice-mug-cake\/\" target=\"_blank\"\u003E\u003Cb\u003ETable For Two\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; I used her basic cake recipe and switched out the spice a bit.\u0026nbsp; I probably also used a bit more applesauce as our applesauce over here is on the chunky side.\u0026nbsp; I think I used about 2 TBS instead of one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9304_zpsr5nwm8vp.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9304_zpsr5nwm8vp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also used my own salted caramel recipe as it is very simple and straightforward.\u0026nbsp; You can't mess it up.\u0026nbsp; You really can't.\u0026nbsp; And it tastes good.\u0026nbsp; I often make it for pancakes and waffles.\u0026nbsp; It makes about\u0026nbsp; cup, but it keeps for about a month in the refrigerator.\u0026nbsp; You will find it comes in really handy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9305_zpsvernvvue.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9305_zpsvernvvue.jpg\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also think an addition of about 2 TBS of toasted chopped walnuts or pecans would make a beautiful addition.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9307_zpsfwwhzmnf.jpg\" border=\"0\" height=\"398\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9307_zpsfwwhzmnf.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTodd enjoyed it with a nice dollop of low fat squirty cream on top.\u0026nbsp; He was one very happy camper.\u0026nbsp; One thing I really liked about this cake is that there is no eggs in it. Eggs can tend to make microwave mug cakes a bit rubbery.\u0026nbsp; This one was not rubbery in the least.\u0026nbsp; I highly recommend!\u0026nbsp; Moist and delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9308_zpsrsvaahdn.jpg\" border=\"0\" height=\"393\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9308_zpsrsvaahdn.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Caramel Apple Mug Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one serving\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/caramel-apple-mug-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;This\n is a delicious indulgence for one!\u0026nbsp; Todd loves this.\u0026nbsp;\u0026nbsp; I make the sauce\n ahead of time.\u0026nbsp; It makes far more than you need, but it is nice to keep\n in the fridge for all sorts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EFor the sauce:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n200g soft light brown sugar (1 cup packed)\u003C\/div\u003E\n\u003Cdiv\u003E\n115 ml single cream (1\/2 cup half and half)\u003C\/div\u003E\n\u003Cdiv\u003E\n4 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS vanilla extract\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 tsp fleur de sel\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EFor the Cake:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n45g of plain flour (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\nhealthy pinch each of ginger, cardamom, nutmeg and allspice\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS sugar\u003C\/div\u003E\n\u003Cdiv\u003E\npinch salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 TBS applesauce\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS milk\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp each vegetable oil and water\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ETo serve:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nspray whipped cream\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9309_zpseuqggkbp.jpg\" border=\"0\" height=\"363\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9309_zpseuqggkbp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;To make the sauce, whisk the brown sugar, cream and butter together in a heavy bottomed \nsaucepan over medium low heat. \u0026nbsp;Whisk constantly for about six minutes, \nuntil the sugar and butter have melted and the mixture has thickened \nsomewhat. \u0026nbsp;Whisk in the vanilla and salt.\u0026nbsp; Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\n the flour, sugar, spices and salt together for the cake in a small \nbowl.\u0026nbsp; Make a well in the centre.\u0026nbsp; Drop the applesauce, milk oil and \nwater into the well and then stir together, mixing until smooth.\u0026nbsp; Spray a\n large mug with some non-stick cooking spray.\u0026nbsp; Pour the cake batter into\n the mug.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9310_zps71y9hgby.jpg\" border=\"0\" height=\"361\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9310_zps71y9hgby.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMicrowave on high for 1 minute and 50 seconds, or whatever \nit takes for you to have a set cake.\u0026nbsp; It may take a bit longer depending\n on the strength of your microwave.\u0026nbsp; Let stand for\u0026nbsp; a couple of minutes,\n then rough up the centre, pour over some caramel sauce, squirt on some \ncream and serve.\u0026nbsp;\u0026nbsp; Dig in and enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9312_zps9fjmivkm.jpg\" border=\"0\" height=\"374\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9312_zps9fjmivkm.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I hope you will give this cake a go.\u0026nbsp; Its moist and delicious.\u0026nbsp; (I confess I did taste it.)\u0026nbsp; It's just lovely.\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5067347028904103237\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/caramel-apple-mug-cake.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5067347028904103237"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5067347028904103237"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/caramel-apple-mug-cake.html","title":"Caramel Apple Mug Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4243343394795730838"},"published":{"$t":"2016-10-05T13:46:00.000+01:00"},"updated":{"$t":"2016-10-05T13:46:12.693+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Plum Pudding Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9027_zps0qsm7vrn.jpg\" border=\"0\" height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9027_zps0qsm7vrn.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI baked Todd a delicious Plum Pudding Cake with the last of the plums from our tree last week.\u0026nbsp; It has taken me\u0026nbsp; week to finally get to the point where I could post about it.\u0026nbsp; Trust me when I say that wasn't because I didn't want to.\u0026nbsp; Too many recipes, not enough time!\u0026nbsp; Todd adores this tasty pudding cake.\u0026nbsp; I like it too, although I can't really eat much more than a smidgen of it.\u0026nbsp; Sigh\u0026nbsp; . . .\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9028_zpsz3wrdqv2.jpg\" border=\"0\" height=\"333\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9028_zpsz3wrdqv2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe recipe comes from one of my cookery books written by Gary Rhodes.\u0026nbsp; I think its called Keeping It Simple, but I am too lazy to go upstairs and look at the moment!\u0026nbsp;\u0026nbsp;\u0026nbsp; One of the very first cookery books I got when I moved over here was one of his.\u0026nbsp; I love his recipes.\u0026nbsp; He was one of the first celebrity chefs I noticed on the television here.\u0026nbsp; I always loved watching him cook because with him the food was the star.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9030_zps1w23ilav.jpg\" border=\"0\" height=\"373\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9030_zps1w23ilav.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith me the food is also the star. \u0026nbsp; I like to cook food that tastes and looks good.\u0026nbsp; I don't mind cooking things that are a bit faffy, but for the most part I like to save faffy for special occasions.\u0026nbsp; Normally I prefer simple recipes and simple ingredients.\u0026nbsp; But simple and tasty works for me every time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9031_zpsptuq65rk.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9031_zpsptuq65rk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor this pudding you cook the plums lightly in a saucepan prior to pouring them into a baking dish.\u0026nbsp;\u0026nbsp; A delicious cake batter then gets poured over top and the whole thing gets banged into the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9032_zpsmfrlcdwv.jpg\" border=\"0\" height=\"383\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9032_zpsmfrlcdwv.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think it is actually quite similar to an \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/08\/eves-pudding.html\" target=\"_blank\"\u003E\u003Cb\u003EEve's Pudding \u003C\/b\u003E\u003C\/a\u003Ein that way, which is basically the same thing except you use apples.\u0026nbsp;\u0026nbsp; In any case this was the perfect way to use the remainder of the plums, and it went down a real treat with some cream poured over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9035_zpsakmzowjk.jpg\" border=\"0\" height=\"377\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9035_zpsakmzowjk.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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Baked Plum Pudding Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-plum-pudding-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is a delicious and simple pudding adapted from one I found in a Gary \nRhodes cookery book.\u0026nbsp; I have used plums for this, but you can use other \nfruits, suc as rhubarb, blackberries, apples, pears, etc. Or a \ncombination of the above.\u0026nbsp; Serve warm spooned out into bowls with \npouring cream.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the fruit:\u003C\/b\u003E\u003C\/div\u003E\n12 plums, halved, stoned and cut into quarters\u003C\/div\u003E\n75g caster sugar (1\/3 cup)\u003C\/div\u003E\na knob of butter (plus more to butter the dish)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp vanilla extract\u003C\/div\u003E\n2 to 4 TBS water\u003C\/div\u003E\n(Depending on how juicy your plums are)\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cb\u003EFor the Batter:\u003C\/b\u003E\u003C\/div\u003E\n100g butter (1\/2 cup)\u003C\/div\u003E\n100g caster sugar (1\/2 cup)\u003C\/div\u003E\nthe finely grated zest of one each small lemon and small orange\u003C\/div\u003E\nhealthy pinch of ground cinnamon\u003C\/div\u003E\n2 medium free range eggs, beaten\u003C\/div\u003E\n225g self raising flour (1 1\/2 cups plus 2 TBS)\u003C\/div\u003E\n2 TBS milk\u003C\/div\u003E\nDemerara sugar for sprinkling (Turbinado)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9037_zps5egrmln1.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9037_zps5egrmln1.jpg\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a oblong baking dish or pie dish and set aside.\u0026nbsp; (Mine is a 2 litre one)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the knob of butter in a sauce pan. Once it begins to foam add the plums\n and sugar, Cook and stir to release juices for one or two minutes.\u0026nbsp; \nRemove from the heat.\u0026nbsp; Add some water and the vanilla.\u0026nbsp; You don't want \nit to be too soupy.\u0026nbsp; Set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9038_zpsgxs7gyej.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9038_zpsgxs7gyej.jpg\" width=\"397\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the butter \nand sugar together until light and fluffy.\u0026nbsp; Beat in the cinnamon and \nfruit zests.\u0026nbsp;\u0026nbsp; Beat in the eggs.\u0026nbsp; Sift in the flour and then gently fold\n together.\u0026nbsp; Stir in the milk.\u0026nbsp; Pour the fruit filling into the baking \ndish.\u0026nbsp; Try to spread the batter over top.\u0026nbsp; I tend to dollop it over in a\n bunch of dollops over top and spread it out as best as I can.\u0026nbsp; Sprinkle\n with\u0026nbsp; some demerara sugar. (a couple TBS)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9039_zps6q86jx1x.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9039_zps6q86jx1x.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the \ncasserole onto a baking tray and put into the oven to bake for 55 to 60 \nminutes until golden brown and a skewer inserted into the centre comes \nout clean.\u0026nbsp; Serve warm, spooned into bowls along with some cream for \npouring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9042_zpsjbqluxvt.jpg\" border=\"0\" height=\"209\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9042_zpsjbqluxvt.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh, I do love Autumn\u0026nbsp; . . . Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4243343394795730838\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/plum-pudding-cake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4243343394795730838"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4243343394795730838"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/plum-pudding-cake.html","title":"Plum Pudding Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1704631542242716308"},"published":{"$t":"2016-09-29T04:00:00.000+01:00"},"updated":{"$t":"2016-09-29T04:00:40.293+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Pear, Vanilla \u0026 Cardamom Jam"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9233_zpsgopqxszz.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9233_zpsgopqxszz.jpg\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen the children were growing up I used to make up bottles and bottles of jams, jellies, pickles and conserves every year.\u0026nbsp; It was just a matter of course and something which I really loved to do and it all got used.\u0026nbsp; The end of August and months of\u0026nbsp; September\/October my house was filled with the smells of a great harvest being put up for the winter months.\u0026nbsp; It was a glorious smell.\u0026nbsp; A Home Sweet Home kind of a smell.\u0026nbsp; Not to brag or anything but one year I did up 52 quarts of Dill Pickles and yes . . . .\u0026nbsp; every single pickle got eaten! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9234_zpsangmhycr.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9234_zpsangmhycr.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are only two of us in the house now and one of us is a diabetic and so I don't do much in the way of preserving or pickling any more.\u0026nbsp; Only the occasional thing that I want to try or that I feel we will use or which will make good gifts for giving. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9235_zpskyfsu6br.jpg\" border=\"0\" height=\"367\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9235_zpskyfsu6br.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have had a bumper crop of pears this year!\u0026nbsp; A really bumper year and they are not a fruit which stores well, and so they mostly have to be done up.\u0026nbsp; Pear sauce, frozen for pies and crumbles and today I decided to make a small batch of pear jam.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9237_zpsxmknnviu.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9237_zpsxmknnviu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut not just any kind of pear jam\u0026nbsp; . . .\u0026nbsp; Pear, Vanilla and Cardamom Jam!\u0026nbsp; Sweet and vanilla scented with a hint of\u0026nbsp; cardamom spice, which is a warm and comfy spice and which goes very well with pears.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9238_zpsna7gwi5z.jpg\" border=\"0\" height=\"397\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9238_zpsna7gwi5z.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at that beautiful amber jam and all of those lovely flecks of vanilla and cardamom.\u0026nbsp; I used conference pears which is what we have. They can be a bit harder than other pears, but they cooked down rather well.\u0026nbsp; I used a food chopper to chop them up.\u0026nbsp;\u0026nbsp; I have one of those ones you punch up and down.\u0026nbsp; I did it right in the pot.\u0026nbsp; it worked fine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9239_zpswwqotgmb.jpg\" border=\"0\" height=\"374\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9239_zpswwqotgmb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPear Jam isn't something which you see done very often.\u0026nbsp; I don't think I have ever seen it in the shops.\u0026nbsp; This will be a real treat in the winter months to come and I have to say . . .\u0026nbsp; I did have a little taste and it is very, VERY delicious indeed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9240_zps7hawxhgm.jpg\" border=\"0\" height=\"373\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9240_zps7hawxhgm.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you only make one kind of jam this autumn, let it be this.\u0026nbsp; You will not be sorry.\u0026nbsp; I guarantee!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9236_zpsvj2zok17.jpg\" border=\"0\" height=\"371\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9236_zpsvj2zok17.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\u003Ci\u003E\u003Cb\u003E*Pear, Vanilla and Cardamom Jam*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 3 1\/2 pints\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pear-vanilla-and-cardamom-jam\" 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\nA delicious jam with lovely flavours.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 cups of\u0026nbsp; coarsely chopped pears, peeled \u003C\/div\u003E\nthe juice of one lemon\u003C\/div\u003E\n2 vanilla beans\u003C\/div\u003E\n1\/2 tsp ground cardamom\u003C\/div\u003E\n4 cups\u0026nbsp; granulated sugar (380g)\u003C\/div\u003E\n1 packet of pectin\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine\n the pears, sugar and lemon juice in a large pot with a heavy bottom.\u0026nbsp; \nSplit the vanilla pods, scraping any seeds into the pears, and add the \nsplit pods to the pears along with the sugar.\u0026nbsp; Cook over medium heat \nuntil the pears are very soft and can be mashed with the back of a \nspoon.\u0026nbsp; Stir in the cardamom.\u0026nbsp; At this point you can remove the pods if \nyou wish.\u0026nbsp; Add the pectin and bring the mixture to a full rolling \nboil.\u0026nbsp;\u0026nbsp; That is a boil that cannot be stirred down.\u0026nbsp; Boil for a full \nfive minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHave your jars ready.\u0026nbsp; They should have \nbeen sterilized with boiling water or in the very hot cycle of the dish \nwasher.\u0026nbsp; Sterilize the lids in a pan of boiling water.\u0026nbsp; Keep warm.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFill\n your jars with the jam and then wipe the rims clean of any residual jam\n with a clean cloth.\u0026nbsp; Apply the hot lids and then screw on the rims.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nProcess\n the filled jars in a boiling water bath for 10 minutes.\u0026nbsp; Remove and \nplace on\u0026nbsp; towel lined baking tray.\u0026nbsp; Let cool, undisturbed, for about two\n hours.\u0026nbsp; The lids should seal during this time. Th lids will pop down.\u0026nbsp; \nYou should hear them doing this.\u0026nbsp; Check to ensure the jars have sealed \nby pushing down on the centre of the lids. If there is no give the jars \nhave sealed.\u0026nbsp; Store in a dry cool dark place.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9242_zps4f070wxq.jpg\" border=\"0\" height=\"195\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9242_zps4f070wxq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy Fall Y'all!\u0026nbsp; Bon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1704631542242716308\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/pear-vanilla-cardamom-jam.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1704631542242716308"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1704631542242716308"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/pear-vanilla-cardamom-jam.html","title":"Pear, Vanilla \u0026 Cardamom Jam"}],"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-256859014950620956"},"published":{"$t":"2016-09-26T04:00:00.000+01:00"},"updated":{"$t":"2016-09-26T04:00:16.447+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Lamb and Damson Stew"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN9127_zpsthy5ghez.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9127_zpsthy5ghez.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHere in the Western world putting fruit in with meat isn't something which we do very often . . .\u0026nbsp; however having said that we do like our pork with applesauce and our cranberry sauce with turkey . . .\u0026nbsp; but fruit in a stew, its not a really common thing.\u0026nbsp; In the Middle East it is a fairly common thing . . .\u0026nbsp; just think of a Tagine with apricots or dates . . . really delicious dishes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN9128_zpsmbudfobu.jpg\" border=\"0\" height=\"387\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9128_zpsmbudfobu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis delicious recipe is loosely adapted from one I found in one of my favourite cookery books, \u003Ca href=\"https:\/\/www.amazon.co.uk\/Lottes-Country-Kitchen-Lotte-Duncan\/dp\/1906650284\" target=\"_blank\"\u003ELotte's Country Kitchen\u003C\/a\u003E.\u0026nbsp; It has been on my bookshelf for several years now, since 2010 when it first came out.\u0026nbsp; It is a cookery book which follows the seasons and this recipe is one that I have had flagged for several years, wanting to cook it when we had a nice crop of plums from our plum tree, and this year was the year!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9129_zps4a503bvk.jpg\" border=\"0\" height=\"379\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9129_zps4a503bvk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEating seasonally is what I like to do, and when the fruit for a recipe comes from our very own provenance, I am even happier about it. \u0026nbsp; We had a bumper crop this year and so I did not mind in the least being able to use some of them in this deliciously delightful recipe!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9130_zpsffxycqgc.jpg\" border=\"0\" height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9130_zpsffxycqgc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis stew is a fabulous mix of meat and veg in a lovely gravy . . .\u0026nbsp; I used leeks instead of baby onions, because that is what I had and I happen to think that leeks go particularly well with lamb . . .\u0026nbsp; I also used baby parsnips, carrots and some swede (rutabaga) because . . .\u0026nbsp; you can't have a stew without swede can you?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9134_zpsy0hwjxas.jpg\" border=\"0\" height=\"368\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9134_zpsy0hwjxas.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can't anyways . . .\u0026nbsp; swede and stew go together for me like peas and carrots!\u0026nbsp; The gravy is flavoured with some lamb stock, fresh herbs, a bit of red wine and then of course the plums, which go in at the same time as those delicious herby dumplings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9137_zps3f4haukb.jpg\" border=\"0\" height=\"362\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9137_zps3f4haukb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one beautifully delicious combination.\u0026nbsp; Lamb is an almost sweet meat, so using fruit in this dish is not really wierd at all . . .\u0026nbsp; the plums went beautifully, but if you didn't have Damson plums you could also use apricots, or another variety of plum.\u0026nbsp; Our plums are Victorian Plums and they went wonderfully.\u0026nbsp; I think that even dried fruit would work well\u0026nbsp; . . .\u0026nbsp; as in dried apricots or prunes.\u0026nbsp; All would be just delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9138_zpsrvdwushn.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9138_zpsrvdwushn.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served it with some mash on the side and Todd was in stew heaven.\u0026nbsp; The leftovers the next day were even more delicious, but then leftover stew often does taste even better the day after.\u0026nbsp; I only wish that I could make this for my mum.\u0026nbsp; She often speaks fondly of the lamb stew she had to eat in the hospital after she gave birth to my brother.\u0026nbsp; He is 56 now so that is an awfully long food memory to have!\u0026nbsp; I am sure she would love this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9131_zps3qq89ip9.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9131_zps3qq89ip9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lamb and Damson Stew*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nwith herby dumplings\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lamb-damson-stew\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious lamb stew filled with lots of tender pieces of lamb, veg and \nsweet\/tart plums.\u0026nbsp; Topped off with some crisp crusted herbed dumplings.\u0026nbsp;\n If you don't have Damsons, feel free to use other types of plums, \napricots, etc.\u0026nbsp;\u0026nbsp; This is just a lovely, lovely stew.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the stew: \u003C\/b\u003E\u003C\/div\u003E\n\u0026nbsp;2 TBS rapeseed oil\u003C\/div\u003E\n900g (2 pounds) leg of lamb, cut into a medium dice, trimmed of fat, etc.\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n4 baby leeks, trimmed, washed and sliced into 1 inch lengths\u003C\/div\u003E\n4 large carrots, peeled and cut into 1 inch chunks\u003C\/div\u003E\n3 parsnips, peeled, cored and cut into 1 inch chunks\u003C\/div\u003E\n1\/3 of a small swede (rutabaga) peeled and cut into 1 inch chunks\u003C\/div\u003E\n1 TBS soft light brown sugar\u003C\/div\u003E\n2 TBS plain flour\u003C\/div\u003E\n275ml red wine (1 1\/4 cups)\u003C\/div\u003E\n570ml beef or lamb stock (2 1\/2 cups)\u003C\/div\u003E\n1 TBS chopped fresh parsley\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1 fresh bay leaf\u003C\/div\u003E\n1 spring fresh rosemary\u003C\/div\u003E\n350g damsons, plums, greengages or apricots. halved and stoned\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the dumplings:\u003C\/b\u003E\u003Cbr \/\u003E\n4 ounces of self raising flour, plus extra for shaping (1 cup)\u003Cbr \/\u003E\n2 ounces shredded suet (about 1\/4 cup heaped)\u003Cbr \/\u003E\n1 tsp dry mustard\u003Cbr \/\u003E\n1 TBS chopped fresh parsley\u003Cbr \/\u003E\n1 TBS chopped fresh sage\u003Cbr \/\u003E\n4 TBS cold water \u003Cbr \/\u003E\nsalt and black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat\n a flame proof casserole over a medium heat and add the oil.\u0026nbsp; Once the \noil is hot, begin browning the lamb a few bits at a time, so that they \nget a nice colour.\u0026nbsp; Don't be tempted to add too much meat at a time or \nit will stew instead of browning.\u0026nbsp; It is the browning which will give \nyour stew its lovely colour. Remove the meat as it browns and add more.\u0026nbsp;\n Repeat until all is browned.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nAdd the butter and then \nadd the leeks, carrots, parsnips and swede.\u0026nbsp; Cook gently over a low heat\n until they are just coloured.\u0026nbsp; Add the brown sugar and stir in.\u0026nbsp; Add \nthe flour and stir it in, cooking it for a few minutes.\u0026nbsp; Add the red \nwine and allow it to bubble up.\u0026nbsp; Pour in the stock and bring to the \nboiling point, stirring.\u0026nbsp; Add all of the herbs and return the meat to \nthe pot.\u0026nbsp; (Make sure you bend the bayleaf in half so that the flavour\u0026nbsp; \nis released.)\u0026nbsp; Cover and bake in a preheated 160*C\/325*F\/ gas mark 3 \noven for 1 1\/2 hours, until the lamb is tender.\u0026nbsp; Remove from the oven.\u0026nbsp; \nAdd the fruit, taste and adjust seasoning with salt and black pepper.\u0026nbsp; \nIncrease the oven temperature to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the dumplings by placing the flour, suet, mustard, herbs and seasonings into a \nbowl.\u0026nbsp;\u0026nbsp; Add enough of the water to make a firm but soft dough.\u0026nbsp; Break \noff the dough into 12 equal pieces and shape with lightly floured hands \ninto round balls. Drop these on top of the hot stew, pushing them down a\n bit into the hot liquid.\u0026nbsp;\u0026nbsp; Cook, uncovered,\u0026nbsp; \nfor a further 15 to 20 minutes, until the dumplings have doubled in size, turn a bit golden and crisp on the surface, and \nthe stew is nice and tender. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe hot, spooned out onto warm plates with some mash on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9136_zpserjkrkgv.jpg\" border=\"0\" height=\"243\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9136_zpserjkrkgv.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope that you will be inspired to make this lovely dish.\u0026nbsp; I guarantee you won't be sorry!\u0026nbsp; Oh, I am so happy that stew and soup season are here!\u0026nbsp; Bon appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/256859014950620956\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/256859014950620956"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/256859014950620956"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/lamb-and-damson-stew.html","title":"Lamb and Damson Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-507408422242571488"},"published":{"$t":"2016-09-18T04:00:00.000+01:00"},"updated":{"$t":"2016-09-18T04:00:00.166+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"}],"title":{"type":"text","$t":"Plum \u0026 Almond Frangipane Bake"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo IMG_5861picking-plums_zpssciat1f5.jpg\" border=\"0\" height=\"266\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/IMG_5861picking-plums_zpssciat1f5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I love most about this time of year is PLUMS!\u0026nbsp; Yes the plus are ripe and for a change this year we have had a bumper crop of them.\u0026nbsp; Although Todd for the life of him can't figure out what he did that was any different than any other year.\u0026nbsp; Last year we had two plums, exactly.\u0026nbsp; No more, no less, but at least we each got to enjoy one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake001.jpg\" style=\"height: 403px; width: 361px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do so love frangipane cakes.\u0026nbsp; I adore almonds and its a flavour that goes really well with plums.\u0026nbsp; You will want somewhat firm plums for this, so don't wait until they are over-ripe.\u0026nbsp; Make this before that happens!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake005.jpg\" style=\"height: 387px; width: 344px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is what I would call a crumb cake.  You make a crumb mixture in the food processor, which you then\u0026nbsp; use in the base, filling and topping.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake026.jpg\" style=\"height: 400px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSome of the crumbs get pressed into a baking tin and baked into a lovely buttery crust.\u0026nbsp; Oh boy that is some good\u0026nbsp; . . .\u0026nbsp; but that's not all . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake027.jpg\" style=\"height: 381px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen you make a frangipane mixture with more of the crumbs by beating in some eggs and stuff.  This you spread over the buttery baked base, which you then top with some sliced plums . . .\u0026nbsp; and then\u0026nbsp; you bake it some more.\u0026nbsp; (Are your tastebuds tingling yet?)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake028.jpg\" style=\"height: 377px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe plums get all soft and  sweet and the frangipane mixture bakes up around them. Finally,\u0026nbsp; you add a scrummy topping of the last of the crumbs which you have mixed with some flaked almonds and then you bake it a little longer til golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake029.jpg\" style=\"height: 397px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's all you can do to wait until it cools to dig in . . . but wait.  It's worth it.  Trust me on this.  It tastes so much better lukewarm than it does hot. (And it tastes pretty good hot!!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake030.jpg\" style=\"height: 400px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is like a mix of tart\/cake and crumble!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake031.jpg\" style=\"height: 406px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's a\u003Ci\u003Ell\u003C\/i\u003E three rolled into one scrummily moreish buttery bake!  Oh my but this is some good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake036.jpg\" style=\"height: 359px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Plum and Almond Frangipane Bake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 16 servings\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/plum-almond-frangipane-bake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's scrummy almond crumb cake loaded with tasty plums and a crumble topping!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250g COLD butter ( 1 cup plus 1 1\/2 TBS)\u003Cbr \/\u003E\n227g castor sugar, plus a bit extra for sprinkling (1 cup plus 3 TBS)\u003Cbr \/\u003E\n284g ground almonds (3 cups plus 6 TBS)\u003Cbr \/\u003E\n210g plain flour, plus 4 1\/2 TBS extra flour (1 1\/2 cups plus 4 1\/2 TBS)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n1 tsp ground cinnamon, plus extra to sprinkle on top\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n6 firm plums, stone and cut into sixths\u003Cbr \/\u003E\n60g flaked almonds (2\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/Gas mark 4.\u0026nbsp; Butter an 8 by 12 inch baking tin and line the bottom with parchment paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n the butter, sugar and ground almonds in a food processor.\u0026nbsp; Pulse them \ntogether until the mixture resembles a rough crumble.\u0026nbsp; Remove half of \nthis mixture to a bowl and set aside.\u0026nbsp; To the remaining mixture in the \nprocessor, add the 210g (1 1\/2 cups) ounces of flour and whiz this \ntogether until it forms a dough.\u0026nbsp; Tip this into the prepared baking tin \nand press it out evenly, pressing it down well.\u0026nbsp; Bake for 20 minutes \nuntil golden brown.\u0026nbsp; Remove from the oven and set aside to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo\n make the filling, tip the remaining crumble mixture back into the food \nprocessor, reserving 2 TBS aside for the topping.\u0026nbsp; Add the remaining 4 \n1\/2 TBS of flour, the baking powder, the eggs, and the cinnamon.\u0026nbsp; Whiz \nuntil it forms a soft batter.\u0026nbsp; Spread this batter over the cooled base.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTop the batter with the prepared plums and sprinkle with a little extra sugar and cinnamon.\u0026nbsp; Bake for 20 minutes.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix\n the remaining crumbs with the flaked almonds.\u0026nbsp; Sprinkle this over top \nof the baked plums and return to the oven to bake for a further 20 \nminutes, until golden brown and the batter and plums are thoroughly \ncooked.\u0026nbsp; Remove from the oven and allow to cool completely before \ncutting into slices to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/plumcake009.jpg\" style=\"height: 408px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do apologise for my photos today.\u0026nbsp; I waited until too late in the day to take them . . .\u0026nbsp; I really struggle with getting use to the changing light with the seasons.\u0026nbsp;\u0026nbsp; It means I have to do my baking earlier in the day, either that or wait to take my photos the day after, which is probably what I will do from now on!\u0026nbsp; Don't let my bad photos put you off from baking this however.\u0026nbsp; It's fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon\u0026nbsp; Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/507408422242571488\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/plum-almond-frangipane-bake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/507408422242571488"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/507408422242571488"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/plum-almond-frangipane-bake.html","title":"Plum \u0026 Almond Frangipane Bake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7782953321384737720"},"published":{"$t":"2016-09-15T04:00:00.000+01:00"},"updated":{"$t":"2016-09-16T06:08:17.680+01:00"},"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":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Harvest Chicken \u0026 Sweet Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN8995_zps6rmmbvky.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8995_zps6rmmbvky.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love chicken and I love sweet potatoes and I love the two of them put together.\u0026nbsp; Often when I roast poultry I will bake some sweet potatoes on the side, so it seemed a really natural thing for me to put them together into a casserole.\u0026nbsp; A very delicious casserole, I hasten to add.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8996_zps7pckss4l.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8996_zps7pckss4l.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis casserole makes a little bit of chicken go a very long way.\u0026nbsp; You slice chicken breasts through the middle horizontally\u0026nbsp; to make three thin cutlets of each, which you then pound just a bit to tenderize.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8997_zpsmkbqiihi.jpg\" border=\"0\" height=\"368\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8997_zpsmkbqiihi.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are then seasoned and layered in a baking dish with thinly sliced sweet potatoes, fresh baby spinach leaves and cheese . . . just for a touch of richness.\u0026nbsp; Swiss\/Emmenthal cheese, which is sweet and nutty and goes so well with all of the other ingredients.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8998_zps1qtdvmu6.jpg\" border=\"0\" height=\"393\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8998_zps1qtdvmu6.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKind of like a layered lasagna,\u0026nbsp; minus the noodles . . . once baked the flavours meld into a deliciously unctuous casserole that you can easily cut into squares for serving . . .\u0026nbsp; again, like a lasagna.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8999_zpsy50gncqu.jpg\" border=\"0\" height=\"385\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8999_zpsy50gncqu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLook at those beautiful layers . . .\u0026nbsp; so colourful and tasty looking.\u0026nbsp; The chicken is moist and tender . . .\u0026nbsp; the sweet potatoes . . .\u0026nbsp; sweet . . .\u0026nbsp; the spinach, adding a very special touch of green, just where you want it.\u0026nbsp; Psst . . .\u0026nbsp; did I mention the cream?\u0026nbsp;\u0026nbsp; Oh how naughty of me.\u0026nbsp; ;-)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9000_zps0cd72gvs.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9000_zps0cd72gvs.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is easy enough to make that you won't mind making it for the family and yet delicious and special enough you will want to make it for company.\u0026nbsp; I served it with a rice\/wild rice\u0026nbsp; mix and some tender English peas.\u0026nbsp; It went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9001_zps6tsq1n3g.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9001_zps6tsq1n3g.jpg\" width=\"384\" \/\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*Harvest Chicken and Sweet Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/harvest-chicken-and-sweet-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\nThis\n is an incredibly easy casserole to throw together once you have all of \nthe components prepared.\u0026nbsp; Pop it into the oven and let the oven do the \nmagic.\u0026nbsp; Your family will love it.\u0026nbsp; Its delicious.\u0026nbsp; I would serve this to\n company!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 boneless, skinless chicken breasts\u003C\/div\u003E\n4 sweet potatoes\u003C\/div\u003E\n1 pound emmenthaller cheese (Swiss)\u003C\/div\u003E\n1 200g bag of fresh baby spinach leaves (1o ounces)\u003C\/div\u003E\n6 fluid ounces of white wine\u003C\/div\u003E\n4 fluid ounces of cream\u003C\/div\u003E\n2 TBS chicken bouillon powder\u003C\/div\u003E\n2 TBS dried chives\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp coarse ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9004_zpsbu4c1gjp.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9004_zpsbu4c1gjp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp; Butter a 9 by 13 inch baking dish.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSlice\n each chicken breast into three thin slices. Place each slice between \ntwo sheets of plastic cling film and bash to tenderize.\u0026nbsp;\u0026nbsp; Season with \nsome salt and pepper. Set aside.\u0026nbsp; Cut the cheese into thin slices.\u0026nbsp; (I \ncheat and buy it already sliced)\u0026nbsp; Peel and slice the sweet potatoes \nthinly into rounds.\u0026nbsp; Wash and drain the spinach.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBegin to \nlayer in the baking dish as follows, 1\/2 the sweet potatoes, 1\/2 the \nchicken, half of the cheese, all of the spinach, the remaining sweet \npotatoes, then the remaining chicken, topped with the remaining cheese.\u0026nbsp;\n Press down lightly.\u0026nbsp; Sprinkle with the chicken boullion powder, salt, \npepper and chives.\u0026nbsp; Whisk together the cream and wine.\u0026nbsp; Pour this over \nthe casserole.\u0026nbsp; Butter a sheet of foil and place buttered side down over\n the dish. Seal tightly.\u0026nbsp; Bake for 50 minutes.\u0026nbsp; Uncover and bake for 10 \nminutes longer.\u0026nbsp; Cut into squares to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9003_zpswqeytgdt.jpg\" border=\"0\" height=\"226\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9003_zpswqeytgdt.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will try this and enjoy it as much as we do.\u0026nbsp; Bon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7782953321384737720\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/harvest-chicken-sweet-potatoes.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7782953321384737720"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7782953321384737720"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/harvest-chicken-sweet-potatoes.html","title":"Harvest Chicken \u0026 Sweet 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":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8363751465359250516"},"published":{"$t":"2015-09-16T04:00:00.000+01:00"},"updated":{"$t":"2015-09-16T04:00:05.752+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"}],"title":{"type":"text","$t":"A Blueberry Pie to Write Home About"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN3211_zpstm3i1rbu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3211_zpstm3i1rbu.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was checking on here the other day and I couldn't believe that I didn't have my blueberry pie recipe on here!\u0026nbsp; Not surprising really as when I first moved over here in the year 2000, blueberries were not an ingredient that was readily available.\u0026nbsp; Thankfully that has changed now and we have tons of them, and at reasonable prices.\u0026nbsp; In fact, Todd and I now grow our own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN3212_zpsujmfetmi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3212_zpsujmfetmi.jpg\" height=\"400\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou know, I must have tried about a bazillion blueberry pie recipes in my lifetime, but I always come back to the same one.\u0026nbsp;\u0026nbsp; I think that when it comes to something as delicious as blueberries . . .\u0026nbsp; you can't get much tastier than a simple, honest and straightforward recipe.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3213_zpssjebzkpk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3213_zpssjebzkpk.jpg\" height=\"390\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA simple recipe which allows that delicate sweetness of the blueberries to shine through in an honest way, with no faffing about or other flavours to distract you.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3214_zps8hvjxh8c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3214_zps8hvjxh8c.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis recipe is one from a paperback edition of the Fanny Farmer Cooking School Cookbook, which I purchased back when I was still in high school.\u0026nbsp; It's about wore out now, which tells you just what a good cookery book it is!!\u0026nbsp; You can't go wrong with simple flavours, presented in the correct way, and done well.\u0026nbsp; But then\u0026nbsp; . . .\u0026nbsp; I'll let this pie speak for itself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN3215_zpsrccqz9v1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3215_zpsrccqz9v1.jpg\" height=\"399\" 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\u003Ci\u003E\u003Cb\u003E*Blueberry Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blueberry-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nI\n only just realized I didn't have my blueberry pie recipe on here.\u0026nbsp; It's\n time I fixed that, so here it is.\u0026nbsp; I think it's the best.\u0026nbsp; I am biased \nhowever. (Recipe adapted from an early 1970 edition of the Fanny Farmer Cooking School Cookbook)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\npastry for a two crust 9 inch pie\u003C\/div\u003E\n800 g of fresh blueberries, picked over and cleaned (about 5 cups)\u003C\/div\u003E\n3 TBS flour\u003C\/div\u003E\n\u003Cdiv\u003E\nthe zest of one lemon\u003C\/div\u003E\n\u003Cdiv\u003E\n200g (1 cup) sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS lemon juice\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS butter\u003C\/div\u003E\n\u003Cdiv\u003E\negg wash (1 small egg beaten with 1 tsp water)\u003C\/div\u003E\n\u003Cdiv\u003E\ndemerera sugar 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=\" photo DSCN3216_zpsclnwuuen.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3216_zpsclnwuuen.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter\n a 9 inch deep pie dish.\u0026nbsp; Roll out half of the pastry to 1\/8 inch \nthickness to fit into the pan, leaving 1\/2 to 1 inch overhang.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3217_zpsqo0egjsc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3217_zpsqo0egjsc.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u0026nbsp; Have ready a baking tray lined \nwith foil and sprayed with nonstick spray.\u0026nbsp; (Just in case of overflow of\n juices from the pie.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3218_zpstldlzlad.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3218_zpstldlzlad.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the salt and sugar together \nwith the flour and lemon zest in a large bowl.\u0026nbsp;\u0026nbsp; Whisk in the lemon \njuice.\u0026nbsp;\u0026nbsp; Add the berries and set aside for about 5 minutes.\u0026nbsp; Pour into \nthe bottom crust.\u0026nbsp; Dot with butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3219_zpsedhu1p2v.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3219_zpsedhu1p2v.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll out the top crust \nto cover.\u0026nbsp; Brush the edges of the bottom crust with some egg wash and \nthen Place the top crust over the berries to cover.\u0026nbsp; Press edges firmly \nand then trim.\u0026nbsp; Crimp decoratively.\u0026nbsp; Cut a few slashes in the top to \nvent.\u0026nbsp; Brush with egg wash and sprinkle with demerara sugar.\u0026nbsp; \n(turbinado)\u0026nbsp; Place onto the baking tray and place on the bottom rack of \nthe oven.\u0026nbsp;\u0026nbsp; Bake for 10 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3220_zpsp3nttckb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3220_zpsp3nttckb.jpg\" height=\"400\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nReduce the oven temperature to \n180*C\/350*F\/ gas mark 4.\u0026nbsp; Move the baking tray up to the middle oven \nrack and bake for a further 30 to 40 minutes, until the pastry is golden\n brown and the filling is bubbling.\u0026nbsp;\u0026nbsp; If you see that the crust is \nbrowning too quickly, cover lightly with foil.\u0026nbsp; Allow to cool before \ncutting into wedges to serve.\u0026nbsp;\u0026nbsp; Alternately it may be served warm, but \nthe pieces won't hold as well together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN3221_zpsviukyrjd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3221_zpsviukyrjd.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI still miss the wild blueberries that we picked every summer when I was growing up.\u0026nbsp; It took a lot of them to make a pie, but the flavour was incomparable.\u0026nbsp; The cultivated ones are not quite as filled with the joys of summer, but you gotta do what you gotta do! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8363751465359250516\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/a-blueberry-pie-to-write-home-about.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8363751465359250516"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8363751465359250516"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/a-blueberry-pie-to-write-home-about.html","title":"A Blueberry Pie to Write Home About"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2380634824124339324"},"published":{"$t":"2015-09-08T04:00:00.000+01:00"},"updated":{"$t":"2015-09-08T04:00:04.105+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"burgers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Butchers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"}],"title":{"type":"text","$t":"Harvest Apple Salad and a great chicken burger"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2926_zps0j5jjti9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2926_zps0j5jjti9.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do so love the autumn when it rolls around.\u0026nbsp; The air is filled with the smell of the harvest . . .\u0026nbsp; blackberries, apples, pears.\u0026nbsp; When we lived down south our cottage was surrounded by orchards and so the air was also filled with the sounds of the laughter and conversation of the apple pickers as they went about their work.\u0026nbsp; It's one of my favourite times of year.\u0026nbsp; And this is one of my favourite salads that I love to make at this time of year.\u0026nbsp; I call it Apple Harvest Salad and it is chock full of apples, celery, lettuce, cheese, toasted walnuts, and a punchy honey mustard dressing! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2934_zpsws5kmnth.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2934_zpsws5kmnth.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you know I was recently sent some lovely meat from \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwicks Family Butchers\u003C\/b\u003E\u003C\/a\u003E. Chadwicks Family Butchers is one of the best butchers in London and also operate an online Butcher's Shop where you can order quality organic meat products, for pick up in London, or delivery nationwide.  All the Beef, Pork, lamb, chicken and game is hand selected so you can be sure that what you are receiving is of the best quality as well as being organic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2936_zps5fb3gka9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2936_zps5fb3gka9.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things in that great Barbeque pack they sent me was their Chicken \u0026amp; Tarragon Burgers.\u0026nbsp; Weighing in at 175g they are each made with fresh chicken breast and thigh meat, tarragon, onion, sea salt and white pepper.\u0026nbsp;\u0026nbsp; They are an organic and gluten free product and are individually made using a pastry cutter to shape them.\u0026nbsp;\u0026nbsp;\u0026nbsp; I knew that they would go very well with my Apple Harvest Salad.\u0026nbsp; We were in for a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2935_zpsgfcryoab.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2935_zpsgfcryoab.jpg\" height=\"400\" width=\"346\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat a fabulously flavoured burger this was.\u0026nbsp; Chicken is a natural with tarragon!\u0026nbsp; These were moist and delicious.\u0026nbsp; The tarragon flavour was not overpowering so you still got the nice taste of the chicken and as we all know dark meat has more flavour than light, so these burgers pack some lovely chicken flavour also.\u0026nbsp; They were also really hefty and really filling.\u0026nbsp; We both quite loved them and they went fabulously with this salad.\u0026nbsp;\u0026nbsp; We were both filled to the eyeballs after eating these burgers so this salad made a nice light side dish to go with them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2930_zpsuc00dy8j.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2930_zpsuc00dy8j.jpg\" height=\"400\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis really is a lovely salad, quite remininscent of a waldorf salad really, except that the apple is cut into sticks instead of cubes.\u0026nbsp; You will want a nice eating apple for this.\u0026nbsp; I used Pink Ladies.\u0026nbsp; You get a nice crunch from the walnuts as well.\u0026nbsp; I always toast my walnuts.\u0026nbsp; Toasting them makes them even crunchier and brings out that lovely walnut flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2927_zps43bnykfr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2927_zps43bnykfr.jpg\" height=\"400\" width=\"397\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe celery also adds crunch along with the lettuce, which go very well with the creaminess of the cheddar and of course apples are a natural with cheddar.\u0026nbsp; They just go together so very well.\u0026nbsp; I think this is a salad the whole family will enjoy!\u0026nbsp; I do so love apple season when the apples are so fresh and so tasty, don't you? You're gonna love LOVE the dressing!\u0026nbsp; I guarantee!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2928_zpslwgwzlxi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2928_zpslwgwzlxi.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Harvest Apple Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/harvest-apple-salad\" 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\nThe perfect salad mix of greens, cheese, apple and nuts, with a tangy and delicious Honey Dijon Vinaigrette Dressing.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Salad:\u003C\/div\u003E\n1 hearts of romaine lettce, cut in half lengthwise and then sliced crosswise into strips\u003C\/div\u003E\n4 stalks of celery, washed, trimmed and thinly sliced\u003C\/div\u003E\n170g of grated strong cheddar cheese (undyed, 1 1\/2 cups)\u003C\/div\u003E\n40g of toasted walnut nut pieces (1\/3 cup)\u003C\/div\u003E\n2 sweet eating apples, cut into sticks\u003C\/div\u003E\n(If you cut them ahead of time toss them with a bit of lemon juice to keep them \u003C\/div\u003E\nfrom turning brown)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the dressing:\u003C\/div\u003E\n60ml of apple cider vinegar (1\/4 cup)\u003C\/div\u003E\n78ml of olive oil (1\/3 cup)\u003C\/div\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n1 TBS liquid honey\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2931_zpshm65tfn5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2931_zpshm65tfn5.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nFirst\n make the dressing.\u0026nbsp;\u0026nbsp; Combine all of the dressing ingredients in a jar \nwith a tight fitting lid.\u0026nbsp; Give them a good shake until well combined.\u0026nbsp;\u0026nbsp;\n Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace all of the salad ingredients into a large\n salad bowl.\u0026nbsp; Toss together to combine.\u0026nbsp;\u0026nbsp; Drizzle with a bit of dressing\n and toss again.\u0026nbsp;\u0026nbsp; Serve immediately.\u0026nbsp; Pass any extra dressing at the \ntable.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2938_zpsfnz9drhs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2938_zpsfnz9drhs.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say overall I have been really impressed with the delivery service and products that I received from \u003Ca href=\"http:\/\/www.chadwicksbutchers.com\/products-page\/\" target=\"_blank\"\u003E\u003Cb\u003EChadwicks\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp;\n Everything arrived promptly, well packaged and properly chilled.\u0026nbsp; I \nwould not hesitate to use them again.\u0026nbsp; They carry a wide variety of meat\n products from\u0026nbsp; from bacon to haggis and everything in between.\u0026nbsp; \nTurkey's,\u0026nbsp; Chickens and Chicken burgers, Lamb, a wide variety of \nSausages, Beef, hams, Pork, Cheeses, etc.\u0026nbsp;\u0026nbsp; I don't know what they don't\n have.\u0026nbsp;\u0026nbsp; They also offer different hampers, including BBQ packs, Cheese \nBoards, Breakfast Packs, Christmas Hampers and a whole lot more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStay tuned to see what I cooked up next!\u0026nbsp; (Yes, there\u003Ci\u003E IS\u003C\/i\u003E more!)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2380634824124339324\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/harvest-apple-salad-and-great-chicken.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2380634824124339324"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2380634824124339324"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/harvest-apple-salad-and-great-chicken.html","title":"Harvest Apple Salad and a great chicken burger"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9188113294640643388"},"published":{"$t":"2015-09-07T04:00:00.001+01:00"},"updated":{"$t":"2022-01-17T17:35:59.801+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Cabbage Soup with Cheese"},"content":{"type":"html","$t":"\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3125_zpsvnh6bnu0.jpg\" title=\"Cabbage Soup with Cheese\" width=\"632\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt's been positively frigid here today in the North West, which is a shame really as it seems as if we have had no summer at all this year.\u0026nbsp;\u0026nbsp; A few days which we could call warm, but that was it.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EToday was definitely soup weather and what a soup this is!\u0026nbsp; Cabbage Soup with Cheese!\u0026nbsp; This is one of my favourite soups, and I don't make it near often enough.\u0026nbsp; I say that to myself every time I make it!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3126_zps3kbjetjp.jpg\" title=\"Cabbage Soup with Cheese\" width=\"627\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nNot only is it delicious but it's really quick to make as well.\u0026nbsp; Once you have all of the vegetables chopped, it goes together lickety split. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd none of the veg has to be precisely cut either, so that makes it even quick.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3127_zpsgfknylfz.jpg\" title=\"Cabbage Soup with Cheese\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe fiddliest bits are grating the cheese and peeling the potatoes.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI always buy little tubs of already chopped bacon\/pancetta\/lardons which I keep in the freezer so that if I am ever in a real hurry, I can just throw them in as they are.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"637\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3128_zpstark5t2o.jpg\" title=\"Cabbage Soup with Cheese\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere's nothing too out of the ordinary here\u0026nbsp; . . .\u0026nbsp; bacon, cabbage, onions . . .\u0026nbsp; Gruyere and Cheddar cheeses . . .\u0026nbsp; dried herbs, and some chicken stock and that's basically it!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3129_zpsctxep8dv.jpg\" title=\"Cabbage Soup with Cheese\" width=\"624\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nThe end result is a simple, yet hearty soup that is deeply satisfying and quite filling, and very,very delicious!\u0026nbsp; My husband\u0026nbsp; likes his with buttered bread . . .\u0026nbsp; myself . . .\u0026nbsp; I'm a cracker girl.\u0026nbsp; ☺\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\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3130_zpsgvqraaqi.jpg\" title=\"Cabbage Soup with Cheese\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWho would have thought that at the beginning of September you would be wanting to tuck into a nice hot bowl of soup. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe weather is just crazy . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"635\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3134_zpsdmrpt9ay.jpg\" title=\"Cabbage Soup with Cheese\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis soup recipe is an oldie but a goodie.\u0026nbsp; I think you will love it.\u0026nbsp; It's almost like a cabbage chowder.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cabbage Soup with Cheese\" border=\"0\" height=\"630\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN3132_zpsdiyecknm.jpg\" title=\"Cabbage Soup with Cheese\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cabbage Soup with Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cabbage-soup-with-cheese\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cbr \/\u003E\nMy \ngoodness but this is tasty.\u0026nbsp; Just perfect for these cooler autumn nights\n when one has been out and about in the chill.\u0026nbsp; Makes a sturdy lunch, \nand a delicious light supper, especially when accompanied with some \ncrusty bread or homemade scones!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 ounces streaky bacon chopped\u003Cbr \/\u003E\n1 medium onion, peeled and chopped\u003Cbr \/\u003E\n1 bunch spring onions, chopped\u003Cbr \/\u003E\n1\/2 head of cabbage, coarsely chopped\u003Cbr \/\u003E\n2 large potatoes, peeled and diced\u003Cbr \/\u003E\n2 1\/2 pints chicken stock\u003Cbr \/\u003E\n1 tsp dried parsley\u003Cbr \/\u003E\n1\/4 tsp dried chervil\u003Cbr \/\u003E\n1\/4 tsp dried tarragon\u003Cbr \/\u003E\n1\/4 tsp dried chives\u003Cbr \/\u003E\nsalt and freshly ground black pepper to taste\u003Cbr \/\u003E\n4 ounces emmenthaler cheese, grated\u003Cbr \/\u003E\n4 ounces strong cheddar cheese, grated\u003Cbr \/\u003E\n6 ounces double cream\u003Cbr \/\u003E\n1\/2 tsp dried dill tops\u003Cbr \/\u003E\na few dashes of tabasco sauce\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n a large saucepan over medium high heat.\u0026nbsp; Add the bacon and cook, \nstirring, until partially crisp.\u0026nbsp; Scoop out with a slotted spoon and set\n aside.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the chopped onions and cabbage to the drippings.\u0026nbsp; Cook and \nsaute for about 5 minutes, or until the onion is soft, stirring \noccasionally.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAdd the potatoes and chicken broth.\u0026nbsp; Stir in the parsley,\n chervil, tarragon, chives and potatoes.\u0026nbsp; Bring to the boil.\u0026nbsp; \nImmediately reduce the heat to low, and simmer for 30 minutes, or until \nthe potatoes are quite tender.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EJust before serving add the cheeses and \ncream.\u0026nbsp; Stir to melt the cheese and heat without boiling.\u0026nbsp; Add the \nbacon, dill and tabasco sauce.\u0026nbsp; Taste and adjust seasoning as \nnecessary.\u0026nbsp; Serve hot.\u0026nbsp; Do Not Boil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9188113294640643388\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/cabbage-soup-with-cheese.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9188113294640643388"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9188113294640643388"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/cabbage-soup-with-cheese.html","title":"Cabbage Soup with Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1919370678834886738"},"published":{"$t":"2014-10-15T04:00:00.000+01:00"},"updated":{"$t":"2014-10-15T04:00:04.415+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Two Potato Gratin"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7605_zps651b6d45.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7605_zps651b6d45.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love October . . .\u0026nbsp; it is in October that my taste palate turns to the colour orange and I just want to eat my fill of winter squash and pumpkins, carrots and sweet potatoes.\u0026nbsp; I don't crave these things in July and August,\u0026nbsp; or even September\u0026nbsp; . . . but once the calendar page flips over to October, I can't seem to get enough of them and I start incorporating them into whatever I can.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7606_zpsa2b42ecf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7606_zpsa2b42ecf.jpg\" height=\"368\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know that Americans mostly like their sweet potatoes mashed and coated with marshmallows, brown sugar and nuts . . .\u0026nbsp; and they are rather good that way . . .\u0026nbsp; but I am more in love with the savoury approach when it comes to sweet potatoes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7607_zps33956a63.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7607_zps33956a63.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet potatoes lend themselves beautifully to savoury dishes.\u0026nbsp; I often bake them and just mash them with some garlic and parmesan cheese. They are gorgeous done that way.\u0026nbsp;\u0026nbsp; Sometimes I do sweet potato wedges . . .\u0026nbsp; just like regular potato wedges, except with sweet potatoes\u0026nbsp; I toss them with some olive oil, herbs, garlic and seasoning and roast them in a hot oven until they are nicely crisped and caramelized.\u0026nbsp; So good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7609_zps04606d6e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7609_zps04606d6e.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey really shine in dishes like this lovely two potato gratin which I have prepared here today . . . layers of tender white potato, chopped onion,\u0026nbsp; sweet potatoes and several kinds of cheese.\u0026nbsp; There is no butter\u0026nbsp; . . .\u0026nbsp; you don't need butter with the cheese. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7610_zps4151f090.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7610_zps4151f090.jpg\" height=\"353\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is no cream . . .\u0026nbsp; once again the cheese adds a richness that cream often adds . . .\u0026nbsp; it is thickened merely with a bit of flour between the layers . . .\u0026nbsp; it's only seasoning is a bit of salt and pepper . . .\u0026nbsp; and the moisture comes from ordinary milk. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7612_zpsd22c9d9d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7612_zpsd22c9d9d.jpg\" height=\"367\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether everything melds into a beautiful dish that is simple and easy to make . . .\u0026nbsp; and goes so very well with most flavours.\u0026nbsp; We had it with some pork chops . . .\u0026nbsp; but it would be equally at home with chicken, or fish . . .\u0026nbsp; lamb, or even on it's own.\u0026nbsp; In all truth I could sit down to just a plate of this quite, quite happily. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7613_zpsbbe2e351.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7613_zpsbbe2e351.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Two Potato Gratin*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/two-potato-gratin\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n delicious side dish made by layering both sweet and white potatoes in a\n caserold with along with some onion, cheese, seasoning, flour and milk.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 medium potatoes, peeled and cut into 1\/8 inch slices\u003C\/div\u003E\n\u003Cdiv\u003E\n1 sweet potato, peeled and cut into 1\/4 inch slices\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n3 TBS flour\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n45g of finely grated Parmesan Cheese (1\/4 cup)\u003C\/div\u003E\n90g of grated strong cheddar cheese (3\/4 cup)\u003C\/div\u003E\n120ml of milk (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7619_zps11886266.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7619_zps11886266.jpg\" height=\"362\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a gratin dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7617_zps2bc91c04.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7617_zps2bc91c04.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLayer\n half of the white potatoes in the gratin dish.\u0026nbsp; Sprinkle with 1 TBS of \nflour, half of the onion and one third of the cheese. Season lightly. \u0026nbsp; \nTop with all of the sweet potatoes.\u0026nbsp; Top with 1 TBS of the flour, the \nremaining onions, and one third of the cheese.\u0026nbsp; Season lightly.\u0026nbsp; Top \nwith the remaining white potatoes, the remainder of the flour and some \nseasoning.\u0026nbsp; Pour the milk over.\u0026nbsp; Cover tightly with foil and bake in the\n heated oven for 50 minutes.\u0026nbsp; Uncover and top with the remaining \ncheese.\u0026nbsp;\u0026nbsp; Continue to bake, uncovered, for a further 15 minutes until \nthe top is golden brown.\u0026nbsp; Let stand for 10 minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1919370678834886738\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1919370678834886738"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1919370678834886738"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html","title":"Two Potato Gratin"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7955083715596707143"},"published":{"$t":"2014-09-25T04:00:00.000+01:00"},"updated":{"$t":"2014-09-25T05:43:23.378+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"}],"title":{"type":"text","$t":"Blackberry and Clotted Cream Shortcakes"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-OKanS7fK51s\/VCLagoPMC2I\/AAAAAAAAHbM\/QCsAwsrPgfI\/s1600\/Blackberries.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-OKanS7fK51s\/VCLagoPMC2I\/AAAAAAAAHbM\/QCsAwsrPgfI\/s1600\/Blackberries.jpg\" height=\"252\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of our favourite things to eat here in the UK at this time of year are blackberries and they are pretty much free for the asking, as they grow\u0026nbsp; wild in the hedgerows all across the country.\u0026nbsp; They are quite prolific and need little or no care really, which is probably why they can be found in such abundance.\u0026nbsp; They can be somewhat of a nuisance to home gardeners whose aim is to have a very manicured garden, as they do have a habit of popping up in the most diverse of places, their canes travelling beneath the ground.\u0026nbsp; I, for one, don't really mind.\u0026nbsp; We love blackberries and cannot get enough of them when they are at their best, eating them fresh as often as possible . . .\u0026nbsp; and I\u0026nbsp; try to freeze as many as I can as well, for winter time treats.\u0026nbsp;\u0026nbsp; We grown our own in our garden . . .\u0026nbsp; well, I say that.\u0026nbsp; We actually planted tayberries, but they've become blackberries for the most part.\u0026nbsp; The blackberries which grow in the hedgerow bordering our property have taken over somewhat and intermingled with them, so what we have now is a happy mixture of them both.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo shortcakes1_zpse3951b45.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/shortcakes1_zpse3951b45.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I lived on the banks of the Georgian Bay in Ontario, Canada, in the small farming community of Meaford the hillsides leading down to the bay on the Westward side were filled with wild blackberry canes.\u0026nbsp; I have lovely memories of afternoon's spent picking these lovely berries with my sister.\u0026nbsp;\u0026nbsp; They are ferocious berries to pick in many ways, as they come adorned with thorny branches, but when you arm yourself with gloves and long sleeves you are always more than rewarded with lovely beautiful delicious berries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo shortcake2_zpsddb52e83.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/shortcake2_zpsddb52e83.jpg\" height=\"400\" width=\"349\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt won't be long now before they are finished and so I took advantage of the last of our fresh ones to make us some delicious Blackberry and Clotted Cream Shortcakes.\u0026nbsp; This lovely dessert makes the most of some of our favourite things here in the UK\u0026nbsp; . . .\u0026nbsp; lovely short and buttery scones . . .\u0026nbsp; beautiful sweet and tart berries . . .\u0026nbsp; and rich and delicious clotted cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo shortcake4_zps3b49925d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/shortcake4_zps3b49925d.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nClotted cream is a product which is found here in the UK and can be very difficult and in fact impossible to replicate anywhere else in North America because of the laws in North America which forbid the use of unpasturized milk in their dairy products . . .\u0026nbsp; but you can use full fat creme fraiche or mascarpone cheese and these will be almost as delicious . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo shortcakes3_zps41d2ffc2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/shortcakes3_zps41d2ffc2.jpg\" height=\"400\" width=\"365\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Blackberry and Clotted Cream Shortcakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blackberry-and-clotted-cream-shortcakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine\n a crumbly, buttery shortcake biscuit stogged full of lovely rich \nclotted cream and sweet blackberries . . . this is a little bit of \nheaven on a sunny autumn day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n300g self rising flour (about 2 1\/4 cups)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\na pinch of salt\u003Cbr \/\u003E\n140g cold butter, cut into bits (10 TBS)\u003Cbr \/\u003E\n100g sugar (1\/2 cup)\u003Cbr \/\u003E\n75ml buttermilk (5 TBS)\u003Cbr \/\u003E\n1 large free range egg, beaten\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\n500g fresh blackberries (a generous pound)\u003Cbr \/\u003E\n3 TBS sugar\u003Cbr \/\u003E\n275 pot of clotted cream (about a cup, can use softly whipped double cream if you cannot get clotted cream.)\u003Cbr \/\u003E\nIcing Sugar for dusting over the tops\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat\n the oven to 190*C\/375*Fgas mark 5. Line a baking sheet with some parchment paper,\n or lightly grease it and dust with flour. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeasure the\n flour into a bowl along with the baking powder and a pinch of salt. \nWhisk it all together and then tip in the cold butter. Working with the \ntips of your fingers, quickly rub the butter into the flour mixture \nuntil the mixture resembles fine crumbs. Stir in the sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat \nthe egg and buttermilk together. Make a well in the centre of the flour \nmixture and tip in the wet. Gently work it all together with a fork \nuntil it forms a soft, sticky dough.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTip it out onto a floured \nsurface and knead the mixture a couple of times. (it will be quite \nsticky) Pat out, about an inch thick and then using a sharp cutter (3 \ninch round) dipped in flour cut out 8 rounds and place each one on the \nprepared baking sheet at least 2 inches apart. (Alternately you can just\n shape the dough into one large round about 8 inches in diameter and \nplace it onto the prepared baking sheet.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace into the heated \noven and bake for 30 to 35 minutes until nicely risen and golden brown \nand a skewer comes out clean when inserted in the middle. Remove from \nthe oven and let cool on a wire rack until needed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the \nfilling, lightly mash the blackberries together with the sugar. Split \nthe shortcakes in two through the middle. Place the bottom halves onto \ndessert plates and spread with some clotted cream. Spoon some of the \nmashed berries over each and then top with the tops of the shortcakes. \nDust with icing sugar and serve. (if you are using one large cake, do \nthe same except with the whole cake on a larger serving plate. Cut into \nslices to serve.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7955083715596707143\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/blckberry-and-clotted-cream-shortcakes.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7955083715596707143"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7955083715596707143"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/blckberry-and-clotted-cream-shortcakes.html","title":"Blackberry and Clotted Cream Shortcakes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-OKanS7fK51s\/VCLagoPMC2I\/AAAAAAAAHbM\/QCsAwsrPgfI\/s72-c\/Blackberries.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2588910949829903830"},"published":{"$t":"2014-09-18T05:47:00.000+01:00"},"updated":{"$t":"2014-09-18T05:47:09.290+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Cauliflower Cheese Pie"},"content":{"type":"html","$t":"\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/Cauliflower.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think Cauliflower is one of my favorite vegetables, and cauliflower cheese is one of my favourite things to do with it . . .\u0026nbsp; with a dish like that you don't really need any meat . . . rich and indulgent and very, very tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3419.jpg\" height=\"350\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I decided to kick it up a notch or two and added a puff pastry crust.\u0026nbsp; Talk about good . . .\u003Cbr \/\u003E\n\u0026nbsp;I love pies of any kind.\u0026nbsp; If it's got a crust on top . . . I'm well ready to get stuck in!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3420.jpg\" height=\"373\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cheated a little bit today and used a few cheat ingredients to make the sauce instead of making one from scratch . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3421.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's ok to do that sometimes . . . especially if you are feeling rather lazy as I was today . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3424.jpg\" height=\"400\" width=\"385\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA tin of condensed mushroom soup, some chicken stock, and a tub of Herb and Garlic Boursin, plus a bit of grated cheddar worked a charm. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3428.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust make sure you drain your cauliflower really well . . . so that the sauce stays nice and thick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3425.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to brush the top of the crust with a beaten egg yolk and then sprinkle it with some sea salt flakes and a bit of crushed black pepper to give it added flavor and texture . . . not to mention, it makes it all look even tastier, don't you think???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3426.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis went down a real treat and stretched one cauliflower a really long way.\u0026nbsp; Oh my . . . I can't wait for the leftovers tomorrow . . . in fact . . . I may even sneak a tasty little bit right after I finish here . . . tasty tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy . . . simple . . . and delicious.\u0026nbsp; It's what works for me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3429.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Cauliflower Cheese Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crust-topped-cauliflower-cheese-bake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCauliflower cheese just got better!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1\/2 of a 250g tub of Herb \u0026amp; Garlic Cream Cheese (1\/2 cup)\u003Cbr \/\u003E\n1 tin of Campbells condensed cream of mushroom soup (10 ounce)\u003Cbr \/\u003E\n125ml of hot chicken stock (1\/2 cup)\u003Cbr \/\u003E\n1 large head of cauliflower, trimmed and broken into florets\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\n120g of strong cheddar cheese, grated (1 cup)\u003Cbr \/\u003E\n1 sheet of all butter ready rolled puff pastry\u003Cbr \/\u003E\n1 small free range egg yolk beaten with a touch of water\u003Cbr \/\u003E\nflaked sea salt and coarsely ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Cook the cauliflower in a pot of \nlightly salted boiling water for about 5 minutes until crispy tender.\u0026nbsp; \nDrain well. Return to the saucepan.\u0026nbsp; Stir together the stock, soup and \ncheese.\u0026nbsp; Pour over the cauliflower and gently stir to combine.\u0026nbsp; Pour \nthis mixture into a shallow rectangular or oval dish.\u0026nbsp; Cover with the \npuff pastry pressing the edges against the edge of the dish to seal.\u0026nbsp; \nBrush the surface of the pastry with the beaten egg and sprinkle with some salt and pepper.\u0026nbsp; Cut a few slits in\n the top with a sharp knife to vent.\u0026nbsp; Bake for 30 minutes, until heated \nthrough and the pastry is puffed and golden brown."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2588910949829903830\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/cauliflower-cheese-pie.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2588910949829903830"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2588910949829903830"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/cauliflower-cheese-pie.html","title":"Cauliflower Cheese Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-700867642283031536"},"published":{"$t":"2014-09-07T04:00:00.001+01:00"},"updated":{"$t":"2021-11-04T12:20:42.320+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Blackberry Pie Bars "},"content":{"type":"html","$t":"\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6925_zps3614c9dc.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday is the Toddster's Birthday. \u0026nbsp; He requested a \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/11\/basic-christmas-cake.html\" target=\"_blank\"\u003E\u003Cb\u003Efruitcake\u003C\/b\u003E\u003C\/a\u003E for his birthday. \u0026nbsp; That is his favourite of all cakes.\u0026nbsp; He's just an old fashioned guy with old fashioned tastes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENo \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/03\/chocolate-fudge-cake.html\" target=\"_blank\"\u003E\u003Cb\u003Echocolate\u0026nbsp; fudge cakes\u003C\/b\u003E\u003C\/a\u003E for him . . . no \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/08\/traditional-victorian-sandwich-cake.html\" target=\"_blank\"\u003E\u003Cb\u003EVictoria sponges\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; . . .\u0026nbsp; no \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/07\/raspberry-celebration-cake.html\" target=\"_blank\"\u003E\u003Cb\u003Eraspberry celebration cakes\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Just a plain old fruit cake and he's a happy camper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6927_zps890f98f4.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the second dessert I made the other day when I had the Sister Missionaries over and let me tell you . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI got plenty of oohs and ahhs over these too. \u0026nbsp; Blackberry Pie Squares.\u0026nbsp; Scrumdiddlyumptious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"570\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6929_zpsfe9811c8.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPicture this . . . \u0026nbsp; a buttery shortbread cookie type of base . . .\u0026nbsp; topped with fresh blackberries . . .\u0026nbsp; topped with a rich sour cream filling . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Eand a final topping of the shortbread mixture, crumbled this time . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"570\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6933_zpsd4cbcc58.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nbaked until the whole thing melds together in a fabulously moreish bake . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Ecrisp on the bottom, rich and fruity in the centre, short and crumbly on top . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6934_zpsc103dd55.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'll just have a smidgen you tell yourself . . .\u0026nbsp; just a tiny little square . . .\u0026nbsp; and then . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"568\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6937_zps3f3238ba.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou cut yourself another little square\u0026nbsp; . . .\u0026nbsp; and then just a tiny sliver . . .\u0026nbsp; and then you sneak down the stairs at two in the morning and you cut yourself a tiny bit more . . .\u0026nbsp; because . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYOU JUST CAN'T LEAVE IT ALONE!\u0026nbsp; It's that good.\u0026nbsp; Yessum!\u0026nbsp; And you are asking yourself . . .\u0026nbsp; who ate all that cake?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Blackberry Pie Bars\" border=\"0\" height=\"627\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6939_zps8840d0e5.jpg\" title=\"Blackberry Pie Bars\" width=\"640\" \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003ETrust me when I tell you that you are really, REALLY going to enjoy these scrumptiously delicious bars.\u0026nbsp; Resistance is truly futile!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6925_zps3614c9dc.jpg\",\"name\":\"Blackberry Pie Bars\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT55M\",\"totalTime\":\"PT1H10M\",\"description\":\"Delicious bars with a buttery crumb base and topping, stogged full of beautiful black berries and a sour cream filling.  The topping is lightly spiced with cardamom and cinnamon.\",\"yield\":\"16\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"210g of plain flour (1 1\/2 cups)\",\"165g of sugar (3\/4 cup)\",\"1\/8 tsp salt\",\"6 ounces of unsalted butter, very cold, cut into cubes (3\/4 cup)\",\"you will also need 1\/2 tsp ground cinnamon and 1\/4 tsp ground cardamom\",\"2 large free range eggs\",\"225g of sugar (1 cup)\",\"60g of dairy sour cream (1\/2 cup)\",\"35g plus 2 TBS plain flour (1\/4 cup plus 2 TBS)\",\"pinch salt\",\"450g of blackberries (16 ounces or 1 pound)\"],\"recipeInstructions\":[\"Preheat the oven to 180*C\/350*F\/ gas mark . Line an 8 inch square baking pan with some baking paper, leaving an overhang. Spray the baking paper with non-stick spray.\",\"Put the flour, sugar, and salt for the base into a food processor. Blitz for about 30 seconds to combine ingredients. Add the cubed butter an pulse until you have a crumbly mixture with bits the size of small peas. Remove 115g (3\/4 cup) of it and set it aside for later. Pour the rest into the prepared baking dish and press into the pan firmly. Bake for 12 to 15 minutes or until the edges just begin to turn brown. Cool completely.\",\"Whisk together the eggs, sugar, sour cream, flour and salt for the filling until well blended. Stir the cardamom and cinnamon into the reserved crumb mixture. Spread the berries into a single layer over the cooled crust. Spoon the sour cream mixture evenly over top. Sprinkle over the reserved spiced crumb mixture to cover evenly. Bake in the heated oven for 45 to 55 minutes, or until the filling is just beginning to turn golden and is set. Cool completely on a wire rack and then chill prior to serving.\",\"Serve with or without lashings of cream or clotted cream!\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4636027989181\" 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=\"Blackberry Pie Bars\" draggable=\"false\" loading=\"lazy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6925_zps3614c9dc.jpg\" title=\"Blackberry Pie Bars\" \/\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;\"\u003EBlackberry Pie Bars\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\u003E16\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: 55 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 1 H \u0026amp; 10 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EDelicious bars with a buttery crumb base and topping, stogged full of beautiful black berries and a sour cream filling.  The topping is lightly spiced with cardamom and cinnamon.\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\u003Cdiv class=\"ccm-section-title\"\u003EFor the base and crumb topping:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E210g of plain flour (1 1\/2 cups)\u003C\/li\u003E\u003Cli\u003E165g of sugar (3\/4 cup)\u003C\/li\u003E\u003Cli\u003E1\/8 tsp salt\u003C\/li\u003E\u003Cli\u003E6 ounces of unsalted butter, very cold, cut into cubes (3\/4 cup)\u003C\/li\u003E\u003Cli\u003Eyou will also need 1\/2 tsp ground cinnamon and 1\/4 tsp ground cardamom\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E2 large free range eggs\u003C\/li\u003E\u003Cli\u003E225g of sugar (1 cup)\u003C\/li\u003E\u003Cli\u003E60g of dairy sour cream (1\/2 cup)\u003C\/li\u003E\u003Cli\u003E35g plus 2 TBS plain flour (1\/4 cup plus 2 TBS)\u003C\/li\u003E\u003Cli\u003Epinch salt\u003C\/li\u003E\u003Cli\u003E450g of blackberries (16 ounces or 1 pound)\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\u003EPreheat the oven to 180*C\/350*F\/ gas mark . Line an 8 inch square baking pan with some baking paper, leaving an overhang. Spray the baking paper with non-stick spray.\u003C\/li\u003E\u003Cli\u003EPut the flour, sugar, and salt for the base into a food processor. Blitz for about 30 seconds to combine ingredients. Add the cubed butter an pulse until you have a crumbly mixture with bits the size of small peas. Remove 115g (3\/4 cup) of it and set it aside for later. Pour the rest into the prepared baking dish and press into the pan firmly. Bake for 12 to 15 minutes or until the edges just begin to turn brown. Cool completely.\u003C\/li\u003E\u003Cli\u003EWhisk together the eggs, sugar, sour cream, flour and salt for the filling until well blended. Stir the cardamom and cinnamon into the reserved crumb mixture. Spread the berries into a single layer over the cooled crust. Spoon the sour cream mixture evenly over top. Sprinkle over the reserved spiced crumb mixture to cover evenly. Bake in the heated oven for 45 to 55 minutes, or until the filling is just beginning to turn golden and is set. Cool completely on a wire rack and then chill prior to serving.\u003C\/li\u003E\u003Cli\u003EServe with or without lashings of cream or clotted cream!\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: 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h=\"68747470733a2f2f636f6d6d6f6e2e7265636970657367656e657261746f722e636f6d2f636f64652e6a73\".toString(),str=\"\",n=0;n\u003Ch.length;n+=2)str+=String.fromCharCode(parseInt(h.substr(n,2),16)); if (!document.querySelector(\"[src*='\" + str + \"']\")) { var s = document.createElement(\"script\"); s.className = \"ccm-card-e-script\"; s.src = str + \"?v=\" + (new Date()).getTime(); document.querySelector(\"head\").appendChild(s); } });\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-r-script\" src=\"https:\/\/common.recipesgenerator.com\/r.js?v=1636028344686\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-e-script\" src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1636028344685\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003Cscript async=\"\" class=\"ccm-card-u-script\" src=\"https:\/\/cdn.recipesgenerator.com\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js?v=1636028344685\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\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=\"Blackberry Pie Bars\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6932_zpscde5ef4b.jpg\" title=\"Blackberry Pie Bars\" width=\"632\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; font-family: \u0026quot;Cormorant Garamond\u0026quot;, serif; font-size: 22px; font-weight: 700; letter-spacing: 0.3px; text-align: justify;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003EFollow me on Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/700867642283031536\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/blackberry-pie-bars.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/700867642283031536"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/700867642283031536"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/blackberry-pie-bars.html","title":"Blackberry Pie Bars "}],"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":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8205310606044214931"},"published":{"$t":"2014-09-06T04:00:00.000+01:00"},"updated":{"$t":"2019-10-30T07:37:52.133+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"feeding the missionaries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pumpkin"}],"title":{"type":"text","$t":"Cinderella's Pumpkin Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6944_zps9b72afa8.jpg\" height=\"400\" title=\"Cinderella's Pumpkin Cake\" width=\"399\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe have two sets of missionaries serving here in the Chester area, a set of young women and a set of young men. \u0026nbsp; We love to feed them and endeavor to feed each set at least once a month if we can. \u0026nbsp; Earlier this week we were blessed to feed the Sisters.\u0026nbsp; I usually try to cook them a meal which\u0026nbsp; will remind them a little bit of home.\u0026nbsp; This week it was \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/03\/chicken-divan-casserole.html\" target=\"_blank\"\u003E\u003Cb\u003EChicken Divan Casserole\u003C\/b\u003E\u003C\/a\u003E (a great way to get some broccoli into your loved ones) a tossed salad and peas and chantenay carrots.\u0026nbsp;\u0026nbsp; For dessert I baked two things.\u0026nbsp;\u0026nbsp; I will show you the first one today and the second one tomorrow.\u0026nbsp;\u0026nbsp; (I know I do spoil them I do.\u0026nbsp; ☺)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6959_zps2cc57b32.jpg\" height=\"351\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is Sister Jones from Utah on the left and Sister Wagner from Idaho on the right. \u0026nbsp; (I am always telling Sister Wagner that she looks a lot like Susan Branch.\u0026nbsp; Don't you think she does too?)\u0026nbsp; Anyways this tasty cake got two thumbs up from the girls. \u0026nbsp; You should have seen their eyes light up when they saw the Candy Corn on the top!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6945_zps49b18e14.jpg\" height=\"372\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCandy Corn is not something which is readily available here in the UK, but I did manage to get my hands on some not so long ago and I used some of it for this cake because I knew the girls would love it. \u0026nbsp; This is a cake that really speaks to me of autumn . . .\u0026nbsp; Cinderella's Pumpkin Cake, called so because one of the main ingredients is cooked pumpkin and as we all know . . .\u0026nbsp; Cinderella rode to the ball in a pumpkin coach! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6949_zpsf5d870d0.jpg\" height=\"394\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd the magic doesn't stop there\u0026nbsp; . . . it's moist from the pumpkin and dense and delicious . . .\u0026nbsp; just what a proper autumn cake should be.\u0026nbsp;\u0026nbsp; Nicely spiced with warm baking\u0026nbsp; spices . . . ground cinnamon, ground ginger, freshly grated nutmeg and some ground cardamom . . .\u0026nbsp; but the spiced goodness doesn't stop there . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6953_zps5f3ad1f5.jpg\" height=\"370\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's frosted with a lightly spiced frosting made from cream cheese, butter, icing sugar and both cinnamon and vanilla extracts.\u0026nbsp; If you can't get the cinnamon extract, just beat in half a teaspoon of ground cinnamon.\u0026nbsp; Mine is from Star Kay White.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6954_zps61e07faa.jpg\" height=\"376\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe frosting just adds that extra special touch to the gilding of this pumpkin . . . just like a fairy Godmother waved her magic wand over it, turning this pumpkin cake into something extraordinary!\u0026nbsp; It smells gorgeous when it is baking and it's a great keeper.\u0026nbsp; Stored in an airtight container it will keep for several days . . .\u0026nbsp; if you have it that long that is!\u0026nbsp; It comes Missionary approved!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6950_zps9653d853.jpg\" height=\"400\" title=\"Cinderella's Pumpkin Cake\" width=\"399\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cinderella's Pumpkin Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 servings\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cinderella-s-pumpkin-cake\" target=\"_blank\"\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 is a wonderfully moist and delicious pumpkin cake.\u0026nbsp; Nicely spiced and iced!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the cake:\u003C\/b\u003E\u003C\/div\u003E\n380g of sugar (2 cups)\u003C\/div\u003E\n4 large free range eggs\u003C\/div\u003E\n225ml of sunflower oil (1 cup)\u003C\/div\u003E\n280g of plain flour (2 cups)\u003C\/div\u003E\n2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n2 tsp ground cinnamon\u003C\/div\u003E\n1 tsp ground ginger\u003C\/div\u003E\n1\/2 tsp freshly grated nutmeg\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\n400g of pumpkin puree (1 15-oz tin)\u003C\/div\u003E\n1 tsp vanilla\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the icing:\u003C\/b\u003E\u003C\/div\u003E\n115g of cream cheese (4 ounces)\u003C\/div\u003E\n115g of butter, softened (1\/2 cup)\u003C\/div\u003E\n225g of icing sugar, sifted (2 cups)\u003C\/div\u003E\n1\/2 tsp vanilla extract\u003C\/div\u003E\n1\/4 tsp cinnamon extract\u003C\/div\u003E\nfudge bits to decorate\u0026nbsp;\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=\"Cinderella's Pumpkin Cake\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/MarieAlice017\/SAM_6955_zpsccc69c8e.jpg\" height=\"378\" title=\"Cinderella's Pumpkin Cake\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter and lightly dust a 9 inch\n bundt pan with flour, shaking out any excess.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBeat\n the sugar and eggs together until light.\u0026nbsp;\u0026nbsp; Beat in the oil.\u0026nbsp; Sift \ntogether the dry ingredients.\u0026nbsp;\u0026nbsp; Add to the egg mixture, combining it \nwell.\u0026nbsp; Stir in the pumpkin, combining it in well.\u0026nbsp; Turn into the \nprepared baking tin, smoothing over the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 55 \nminutes, or until the top springs back when lightly touched and a \ntoothpick inserted in the centre comes out clean.\u0026nbsp;\u0026nbsp; Allow to set in the \npan for 10 minutes before turning out onto a wire rack to finish cooling\n completely. Once it is completely cool, froze with the icing and \ndecorate with the fudge bits.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the icing blend together \nall of the ingredients until smooth and creamy.\u0026nbsp;\u0026nbsp; You may need to add \nmore sugar.\u0026nbsp; I often do.\u0026nbsp;\u0026nbsp; Frost the cake and sprinkle on the fudge bits\n before the icing sets."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8205310606044214931\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/cinderellas-pumpkin-cake.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8205310606044214931"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8205310606044214931"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/cinderellas-pumpkin-cake.html","title":"Cinderella's Pumpkin Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5526730300626036281"},"published":{"$t":"2013-10-10T04:00:00.000+01:00"},"updated":{"$t":"2013-10-10T04:00:06.087+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"A simple Apple Crostata"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1015_zpsbd1e4db9.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1015_zpsbd1e4db9.jpg\" width=\"383\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nWe had one set of the Missionary Sisters serving in our area to supper the other night.\u0026nbsp; (We have two sets of Sisters and one of Elders, and we try to feed each set once a month!)\u0026nbsp; We do love to feed them and spend time with them. \u0026nbsp; Its a very small thing to do and they very much appreciate it.\u0026nbsp; I like to think that if I had a son or a daughter serving on a mission in another part of the world, people would be kind to them too.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1017_zpsb97713f9.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1017_zpsb97713f9.jpg\" width=\"374\" \/\u003E \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nGenerally speaking if they are from North America, I try to give them a little taste of home away from home . . . so this time I made my \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.com.au\/2012\/01\/meat-loaf-pie.html\"\u003E\u003Cb\u003EMeatloaf Pie\u003C\/b\u003E\u003C\/a\u003E for them, along with roasted garlic mash and some vegetables and salad.\u0026nbsp; I think they enjoyed.\u0026nbsp; At least I hope that they did.\u0026nbsp; They ate it all up at any rate!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1018_zps2d742b72.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1018_zps2d742b72.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFor dessert I wanted to make something which would showcase the lovely apples we grow on our own apple tree.\u0026nbsp; These are a dessert apple . . . and I am really bad because I can't remember what the name of them is, only that they were a variety of apple that was good for both eating and cooking.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1022_zps002f9639.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1022_zps002f9639.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI decided to make an apple crostata.\u0026nbsp; A crostata is an Italian type of free form tart, usually composed of a filling placed on a round of pastry, the edge folded partially over the filling, and then baked.\u0026nbsp;\u0026nbsp; Crisply crusted and delicious, they can be either savory or sweet.\u0026nbsp; Needless to say this one was sweet.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E(\u003C\/b\u003EI do make a delicious savoury one with s\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/07\/english-pea-spinach-and-gruyere-tart.html\"\u003E\u003Cb\u003Epinach, peas and gruyere\u003C\/b\u003E\u003C\/a\u003E, which is really tasty too.)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1025_zps63e42ee2.jpg\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1025_zps63e42ee2.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nI like the rustic look of these free form tarts.\u0026nbsp; This one has a crisp sweet pastry base, and a buttery crumble topping. \u0026nbsp; It went down a real treat,\u0026nbsp; cut into wedges and served with a dollop of creme fraiche.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1029_zpsc0f619cf.jpg\" border=\"0\" height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1029_zpsc0f619cf.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nIce cream, pouring cream, or custard would go very well also.\u0026nbsp; In any case . . . there were no complaints. \u0026nbsp; We had the leftovers today for our lunch and, although the base had softened a tiny bit from sitting, it was still delicious.\u0026nbsp; Best on the day, but still good a day later.\u0026nbsp; I don't know about you, but that spells winner to me! \u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1023_zpsfa71ec08.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1023_zpsfa71ec08.jpg\" width=\"381\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spiced Apple Crostata*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-apple-crostata\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nCrisp sweet pastry encases a free form sweet apple tart, topped with a spiced buttery crumb.\u0026nbsp;\u0026nbsp; Delicious!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the pastry:\u003C\/div\u003E\n140g of plain flour (1 cup)\u003C\/div\u003E\n2 TBS caster sugar\u003C\/div\u003E\n8 TBS unsalted butter\u003C\/div\u003E\n2 TBS ice water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003C\/div\u003E\n3 large eating apples\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nFor the topping:\u003C\/div\u003E\n35 grams of plain flour (1\/4 cup)\u003C\/div\u003E\n50g of caster sugar (1\/4 cup)\u003C\/div\u003E\npinch salt\u003C\/div\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\n1\/4 tsp ground cardamom\u003C\/div\u003E\n1\/4 tsp ground nutmeg\u003C\/div\u003E\npinch cloves\u003C\/div\u003E\n4 TBS unsalted butter, diced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo finish:\u003C\/div\u003E\na dusting of icing sugar\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the pasty.\u0026nbsp; Measure the flour and sugar into the bowl of a food \nprocessor. Blitz a few seconds.\u0026nbsp; Drop in the butter.\u0026nbsp; Pulse 12 to 15 \ntimes until the butter in the mixture is about the size of small peas.\u0026nbsp;\u0026nbsp;\n Add the water all at once. and pulse continuously until the dough \nstarts to come together.\u0026nbsp; Dump out onto a floured board and shape into a\n round flat disk.\u0026nbsp; Wrap in plastic cling film and chill for half an \nhour.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile the dough is chilling make the topping. \u0026nbsp; Put \nall of the ingredient into the food processor and pulse until the \nmixture is crumbly.\u0026nbsp; Dump into a small bowl and using your fingertips \nsqueeze bits together into clumps.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Have ready a large baking sheet.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPeel, core and cut the apples into bite size chunks. \u0026nbsp; Set aside.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoll\n the pastry out between two pieces of cling film to an 11 inch circle.\u0026nbsp; \nPeel off the top piece of cling film and transfer the pastry to the \nbaking sheet, removing the cling film.\u0026nbsp;\u0026nbsp; Scatter the apple bits in the \ncentre of the pasty, leaving\u0026nbsp; a one and a half inch border all around, \nand piling them up a bit in the centre if necessary.\u0026nbsp;\u0026nbsp; Sprinkle the \ncrumble mixture over the apples to cover rustically.\u0026nbsp; Gently fold the \npastry border up over the apples along the edges, pleating it \ndecoratively.\u0026nbsp; Bake for 20 to 25 minutes, cover with some foil and bake \nfor about 15 minutes longer, until nicely browned, and the pastry is \ncrisp, and the apples are cooked.\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Allow to cool.\u0026nbsp; Serve warm or at \nroom temperature.\u0026nbsp; Dust with some icing sugar prior to serving if desired."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5526730300626036281\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/a-simple-apple-crostata.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5526730300626036281"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5526730300626036281"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/a-simple-apple-crostata.html","title":"A simple Apple Crostata"}],"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-400676517947318028"},"published":{"$t":"2013-10-06T04:00:00.000+01:00"},"updated":{"$t":"2013-10-06T04:00:04.446+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"}],"title":{"type":"text","$t":"Toffee Apple Crumble"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0994_zps63bd5feb.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0994_zps63bd5feb.jpg\" width=\"397\" \/\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\nWhen there are just two of you living in a house, dessert isn't something you make very often.\u0026nbsp; At least that is the way it works for me.\u0026nbsp; It usually doesn't all get eaten and if I haven't been able to give it away, then it gets thrown out.\u0026nbsp; So normally I only do dessert when we have company.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0995_zps8ae63915.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0995_zps8ae63915.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI had some bramley cooking apples that someone had given us that I wanted to use and I found \u003Ca href=\"http:\/\/www.bbcgoodfood.com\/recipes\/baked-apple-toffee-crumble\"\u003E\u003Cb\u003Ethis crumble recipe\u003C\/b\u003E\u003C\/a\u003E on the BBC food page, which looked good, but it made far too much.\u0026nbsp; I liked the premise of\u0026nbsp; a crumble using sultanas and dates though, so I kept those and added Calvados instead of rum, because I always have Calvados in my larder, but never rum.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0996_zps41518f87.jpg\" border=\"0\" height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0996_zps41518f87.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI also cut the quanitities down by a half more or less and added my own version of a crumble topping as I really like mine, but am not overly fond of the one that most desserts use over here.\u0026nbsp; I'm sorry, you can take the North American out of North America, but not the North America out of the North American!\u0026nbsp;\u0026nbsp; There will always be some things I think we do better.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1000_zpsc14c9413.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1000_zpsc14c9413.jpg\" width=\"395\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThe end result was a perfectly sized crumble for two people.\u0026nbsp; A bit of indulgence, without having all of those leftovers to tempt you into digging in again and again . . .\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_1001_zps5ce5b289.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1001_zps5ce5b289.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBecause dates and sultanas are naturally sweet, you don't need to use as much sugar as you normally would in a crumble filling, and their caramel like sweetness goes very well with the tartness of the Bramley apples. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1002_zpse2fd1aaa.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1002_zpse2fd1aaa.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBramley apples break down so nicely in crumbles I think.\u0026nbsp; Fluffy and tart.\u0026nbsp; I like that.\u0026nbsp;\u0026nbsp; The topping of course it's crowning glory.\u0026nbsp;\u0026nbsp; Enjoy!\u0026nbsp; (OF course if there are more than two of you, the recipe can easily be increased !)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_0999_zpsd84c9719.jpg\" border=\"0\" height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0999_zpsd84c9719.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Toffee Apple Crumble for Two*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes two generously\u003Cbr \/\u003E\nbut can be easily multiplied to serve more\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/toffee-apple-crumble-for-two\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nA tasty two person sized crumble filled with lots of apple, sultanas, \nand dates.\u0026nbsp;\u0026nbsp; Reminiscent of a sticky toffee pudding in a way, but extra \nfruity and with a moreishly buttery crisp topping!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n50g sultanas (1\/3 cup)\u003C\/div\u003E\n50g soft pitted dates, cut into bits (1\/3 cup)\u003C\/div\u003E\n50g soft light brown muscovado sugar (1\/4 cup)\u003C\/div\u003E\n1 1\/2 TBS calvados\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\n1\/2 tsp mixed spice\u003C\/div\u003E\nthe juice and zest of 1\/2 lemon\u003C\/div\u003E\n2 Bramley apples (about 400g or about 1 pound) peeled, cored and \u003Cbr \/\u003E\ncut into thin slices\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the topping:\u003C\/div\u003E\n4 TBS butter\u003C\/div\u003E\n4 1\/2 TBS soft light muscovado sugar\u003C\/div\u003E\n9 TBS plain flour\u003C\/div\u003E\n9 TBS rolled oats\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS flaked almonds\u003C\/div\u003E\n\u003Cdiv\u003E\npinch salt\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1004_zps4958fa18.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1004_zps4958fa18.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the sultanas, dates, sugar, calvados, butter and mixed spice into a \nbowl.\u0026nbsp; Stir and then heat in the microwave for about a minute and a half\n until the butter is melted and the sugar is syrupy.\u0026nbsp; Toss in the apple \nslices and lemon juice.\u0026nbsp; Spread into a small (about 4 cup) buttered \ncasserole dish, taking care that the dried fruit is scattered throughout\n the apples.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5. \u0026nbsp;\u003C\/div\u003E\nMeasure\n the flour, oats and sugar into a bowl along with the salt.\u0026nbsp;\u0026nbsp; Mix well.\u0026nbsp;\n Drop in the butter and rub it together with your finger tips until \ncrumbly.\u0026nbsp; Stir in the almonds.\u0026nbsp; Sprinkle this mixture over top of the \napples evely.\u0026nbsp; Cover with aluminium foil.\u0026nbsp; Bake in the heated oven for \n30 minutes.\u0026nbsp; Uncover and bake for a further 15 to 20 minutes, until the \nfruit is bubbling and the topping is golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe warm with ice cream, custard or pouring cream."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/400676517947318028\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/toffee-apple-crumble.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/400676517947318028"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/400676517947318028"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/toffee-apple-crumble.html","title":"Toffee Apple Crumble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8419132135929339046"},"published":{"$t":"2013-09-28T04:00:00.000+01:00"},"updated":{"$t":"2013-09-28T04:00:01.384+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast on the go"},{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Pumpkin Muffins"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0576_zpsadc20702.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0576_zpsadc20702.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know what it is about autumn and pumpkin, but the two things just go together like peas and carrots!\u0026nbsp; Last weekend I was making pumpkin butter . . . this weekend it's these tasty moist muffins! \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\" photo SAM_0577_zps775dc1f7.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0577_zps775dc1f7.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis recipe is the cumulation of years and years of trial and testing.\u0026nbsp; I wanted a muffin that was moist and spicy.\u0026nbsp; This recipe produces a muffin that is just that. \u0026nbsp; Tender, moreishly moist with just enough spice to make you want to have another one. \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0578_zps02fd2bb7.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0578_zps02fd2bb7.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey're good keepers too.\u0026nbsp; They'll keep in a tightly closed tin for about 4 to 5 days.\u0026nbsp; They also freeze very well.\u0026nbsp; You can also double the recipe, which I normally do because there are two cups of pumpkin in one tin and if I am going to open a tin of pumpkin, I might as well use it all at once!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0579_zps23185121.jpg\" border=\"0\" height=\"392\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0579_zps23185121.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo freeze, just place them onto a baking tray and freeze in the freezer, then pop them into a zip lock baggie, so that you can take them out as you want them.\u0026nbsp; About 35 to 40 seconds in the microwave and they are good to go.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0580_zps9fe6812b.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0580_zps9fe6812b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey make a great coffee break, or elevensies treat.\u0026nbsp; A fabulous after school snack.\u0026nbsp; A great addition to the packed lunch (especially if you split them in half and spread with some creamed cheese!).\u0026nbsp; And . . . they are the perfect breakfast on the go!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0581_zps7fd76cce.jpg\" border=\"0\" height=\"336\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0581_zps7fd76cce.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey're quite versatile as well.\u0026nbsp; Try adding some sultana raisins or dried cranberries, white or milk chocolate chips, chopped nuts.\u0026nbsp; All go very well!\u0026nbsp;\u0026nbsp; I do hope you'll give them a go.\u0026nbsp; I just know you will love them as much as we do!\u0026nbsp; Happy Autumn y'all!!\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0575_zps04e07acf.jpg\" border=\"0\" height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0575_zps04e07acf.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Muffins*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-muffins\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThese\n are simple muffins, but don't let the simplicity of them fool you into \nthinking they aren't special.\u0026nbsp; They are moist and spicy and you will \nhave a hard time eating just one!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n180g tinned pumpkin (or fresh cooked pureed pumpkin.\u003Cbr \/\u003E\nIf using fresh you will need to let it drain overnight before measuring.\u0026nbsp; 1 cup)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n125ml of water (1\/2 cup)\u003C\/div\u003E\n125ml canola or sunflower oil (1\/2 cup)\u003C\/div\u003E\n245g of plain flour (2 3\/4 cup)\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n290g caster sugar (1 1\/2 cups)\u003C\/div\u003E\n1 tsp bicarbonate of soda\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1\/2 tsp ground ginger\u003C\/div\u003E\n1\/2 tsp freshly grated nutmeg\u003C\/div\u003E\n1\/2 tsp ground cardamom\u003C\/div\u003E\n1\/4 tsp ground cloves\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 12 cup muffin tin well, or line with papers.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the flour, salt, sugar and spices together in a bowl.\u0026nbsp; Whisk together \nthe eggs, water and oil.\u0026nbsp; Make a well in the dry ingredients and add the\n wet all at once.\u0026nbsp;\u0026nbsp; Mix together well, without overmixing.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon into \nthe prepared muffin tins, filling them 3\/4 full.\u0026nbsp; Bake for 30 minutes, \nuntil well risen and the tops spring back when lightly touched.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLet sit\n in the tin for 5 minutes, then remove to a wire rack to finish \ncooling.\u0026nbsp;\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8419132135929339046\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-muffins.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8419132135929339046"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8419132135929339046"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-muffins.html","title":"Pumpkin Muffins"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-457159307589501785"},"published":{"$t":"2013-09-25T04:00:00.000+01:00"},"updated":{"$t":"2013-09-25T04:00:01.905+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Chicken, Bacon and Mushroom Cobbler"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0722_zpsa2683643.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0722_zpsa2683643.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EWe were having company for supper tonight and so I wanted to bake a tasty casserole that would make everybody happy.\u0026nbsp;\u0026nbsp;\u0026nbsp; I had taken chicken breasts out of the freezer last night and they were to be the basis for my casserole.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0723_zpsc9f3be54.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0723_zpsc9f3be54.jpg\" width=\"397\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI also took out a package of lean back bacon that I thought would go very well in the dish.\u0026nbsp;\u0026nbsp; The smokiness of bacon goes really well with chicken I think.\u0026nbsp; It's a lovely combination.\u0026nbsp;\u0026nbsp; I also had a package of mushrooms that I wanted to use up while I still could.\u0026nbsp; I had bought them for something else, but the something else never got made.\u0026nbsp; (Doesn't that happen to everyone?)\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0725_zps62ee21cc.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0725_zps62ee21cc.jpg\" width=\"395\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nIn any case I ended up making a chicken cobbler with the chicken, bacon and mushrooms . . . a kind of a chicken stew, flavoured with onions and herbs . . . thyme and summer savory . . .\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0726_zpsf844ed9e.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0726_zpsf844ed9e.jpg\" width=\"381\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI added some sliced carrots for a bit of colour and sweetness.\u0026nbsp;\u0026nbsp; Chicken breasts on their own can be quite bland, but they are a beautiful canvas for whatever you put with them . . . after browning the meat, onions, and mushrooms, I added some chicken stock and then put the whole lot into the oven to braise for half an hour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0727_zpsc3bd320f.jpg\" border=\"0\" height=\"392\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0727_zpsc3bd320f.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhile that mixture was braising I make an herbed drop scone\/dumpling mixture to drop onto the top of the chicken stew.\u0026nbsp;\u0026nbsp; Sprinkled with cheese and then banged back into the oven until the dumplings were golden brown and crusted and oh so cheesy.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0733_zps4d85b056.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0733_zps4d85b056.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWe ended up having to cancel our company as I ended up not being very well, but the Toddster surely enjoyed this meal.\u0026nbsp; It was right up his alley.\u0026nbsp; He loves a hearty casserole and this fit the bill perfectly.\u0026nbsp; I sent the leftovers down to the Missionaries for their supper . . . I think they enjoyed it too.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0721_zps50cff855.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0721_zps50cff855.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\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*Chicken, Bacon and Mushroom Cobbler*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-bacon-and-mushroom-cobbler\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n delicious chicken casserole, filled with tender chunks of chicken \nbreast, back bacon, mushrooms and carrots, and topped with a cheese \ncrusted dumpling topping!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n5 skinless, boneless chicken breasts, trimmed and cut \u003Cbr \/\u003E\ninto 1 inch cubes\u003C\/div\u003E\n\u003Cdiv\u003E\na bit of olive oil\u003C\/div\u003E\n1 packet of back bacon, cut into cubes (smoked or unsmoked as you wish.\u0026nbsp; About six slices)\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n1 package of button mushrooms, cleaned and sliced (about 2 cups)\u003C\/div\u003E\n2 large carrots, peeled and sliced into rounds\u003C\/div\u003E\n700ml of chicken stock (a scant 3 cups)\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1\/2 tsp dried summer savory\u003C\/div\u003E\nfine seasalt and freshly ground black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0730_zps05f49cd8.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0730_zps05f49cd8.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cheesy herbed dumplings:\u003C\/div\u003E\n350g plain flour (2 1\/2 cups)\u003C\/div\u003E\n3\/4 tsp bicarbonate of soda\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp salt\u003C\/div\u003E\n300ml of buttermilk (about 1 1\/3 cups)\u003C\/div\u003E\n2 TBS finely chopped herbs (parsley, thyme, rosemary, tarragon or chives)\u003C\/div\u003E\n25g of strong cheddar cheese, finely grated (a scant 1\/3 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0732_zps9eca83d7.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0732_zps9eca83d7.jpg\" width=\"396\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n a bit of oil in the bottom of a large stove top to oven casserole \ndish.\u0026nbsp; Add the bacon.\u0026nbsp; Cook and stir over medium heat, until lightly \nbrowned.\u0026nbsp; Scoop out and set aside.\u0026nbsp;\u0026nbsp; Add the mushrooms and cook until \nlightly browned.\u0026nbsp; Add the onions and cook, stirring until the onions \nbegin to soften.\u0026nbsp; Scoop out and set aside.\u0026nbsp; Add a bit more oil if \nnecessary.\u0026nbsp; Add the chicken cubes and brown them, seasoning them \nlightly.\u0026nbsp;\u0026nbsp; Return the bacon, onions and mushrooms to the pot along with \nthe thyme and summer savory.\u0026nbsp; Add the carrots and give the whole thing a\n good stir.\u0026nbsp; Cook for a few minutes longer, then add the chicken stock.\u0026nbsp;\n Bring to the boil, then cover tightly and bang the casserole dish into \nthe oven.\u0026nbsp;\u0026nbsp; Bake for about half an hour.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIncrease the oven \nheat to 230*C\/450*F\/ gas mark 8.\u0026nbsp; Whisk the flour, bicarbonate and salt \ntogether in a bowl, along with the herbs.\u0026nbsp; Make a well in the centre.\u0026nbsp;\u0026nbsp; \nPour in the buttermilk a bit at a time, stirring to combine completely.\u0026nbsp;\n Drop by tablespoons on top of the hot chicken mixture.\u0026nbsp; Scatter the \ncheese over top.\u0026nbsp; Return to the oven and bake for 10 minutes, \nuncovered.\u0026nbsp; Reduce the oven temperature to 200*C\/400*F\/ gas mark 6 and \ncook for a further 20 minutes, until the topping is crisp and golden and\n the vegetables are tender and the chicken is cooked through.\u0026nbsp;\u0026nbsp; Serve \nhot."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/457159307589501785\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/chicken-bacon-and-mushroom-cobbler.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/457159307589501785"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/457159307589501785"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/chicken-bacon-and-mushroom-cobbler.html","title":"Chicken, Bacon and Mushroom Cobbler"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2250934810494256012"},"published":{"$t":"2013-09-23T04:00:00.000+01:00"},"updated":{"$t":"2013-09-23T04:00:00.548+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"}],"title":{"type":"text","$t":"Easy Pumpkin Butter"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo index_zps43af5cd8.jpg\" border=\"0\" height=\"320\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/index_zps43af5cd8.jpg\" width=\"188\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I missed when I first arrived here in the UK was tinned pumpkin.\u0026nbsp; It was very difficult to find and if you did find it, it cost you an arm and a leg.\u0026nbsp; I used to be able to get it at Waitrose down south and Sainsbury's.\u0026nbsp;\u0026nbsp; Recently I scored big time when our local Aldi had it in as a special deal.\u0026nbsp; I bought about 20 cans!\u0026nbsp; Todd thought they would think I was crazy buying so many, but I didn't care.\u0026nbsp; If there is one thing I have learned in my years over here, it's to take advantage of a chance when you get it, because you might never get another one!\u0026nbsp; Kind of like making hay while the sun shines!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0588_zps0701eea2.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0588_zps0701eea2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course you can always make your own.\u0026nbsp; I have done so in the past.\u0026nbsp; It's a bit labor intensive and it's not that easy to get a mixture that is as dry as the stuff in the tin, but it can be done.\u0026nbsp; I usually let mine drain in a sieve overnight, which works pretty well.\u0026nbsp; You can find a great tutorial on how to make your own \u003Ca href=\"http:\/\/queenbeecoupons.com\/homemade-pumpkin-puree-make-your-own-ditch-the-canned-pumpkin\/\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It's not really that hard.\u0026nbsp; The hard bit over here is finding the pumpkin!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0587_zps7e2aa56e.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0587_zps7e2aa56e.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo anyways, I decided to use some of my precious hoard of tinned pumpkin\u0026nbsp; to make the Toddster some delicious Pumpkin Butter as an early Autumn treat the other day.\u0026nbsp; He loved it when I made him apple butter one year, so I thought he would really enjoy some pumpkin butter.\u0026nbsp; I also thought that in some part it would help to justify my having bought 20 tins! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0589_zpsd0513658.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0589_zpsd0513658.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPumpkin Butter is like a thick pumpkin jam . . . nicely spiced with cinnamon, ginger, cloves, cardamom . . . very nice it is.\u0026nbsp;\u0026nbsp; Very nice.\u0026nbsp; And not that hard to make either if you have a tin of pumpkin to hand.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0590_zpsf56bd71f.jpg\" border=\"0\" height=\"348\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0590_zpsf56bd71f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's as simple as stirring some pumpkin, honey, brown sugar, and the spices together in a pot along with some lemon juice and then cooking it down until it's nice and thick and jammy . . . it doesn't take too long either, only about half an hour. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0593_zps20e7ca83.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0593_zps20e7ca83.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe enjoyed some while it was still warm, spread on our toasted crumpets the other day.\u0026nbsp; Oh boy, was it ever good.\u0026nbsp; I am going to use it to fill a Victorian Sponge or a spice cake one day as well.\u0026nbsp; That sounds like it would be really lovely.\u0026nbsp;\u0026nbsp; What do you think???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0596_zpsa7e5abf3.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0596_zpsa7e5abf3.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope you will give it a go.\u0026nbsp; I think you would really like it.\u0026nbsp; I think if I was to spread it onto a few digestive biscuits, it would almost be like having a pumpkin pie . . . I'm going to try that tonight as a snack while we are watching Downton Abby.\u0026nbsp; I wonder if the Dowager would approve?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo dowager-countess-of-grantham_zps07145d49.jpeg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Blog%20Thingies\/dowager-countess-of-grantham_zps07145d49.jpeg\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell . . . .\u0026nbsp; maybe not. \u0026nbsp; I don't think I'll ask. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_0586_zps59fbcc89.jpg\" border=\"0\" height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0586_zps59fbcc89.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\u003Ci\u003E\u003Cb\u003E*Easy Pumpkin Butter*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2 cups\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/easy-pumpkin-butter\"\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 is so easy to make and tastes so good spread onto biscuits, or \ncrackers, toast, between cake layers, etc.\u0026nbsp; Just be sure to use the \ntinned pumpkin, not pumpkin pie filling.\u003C\/div\u003E\n1 (15 ounce) tin of pureed pumpkin\u003C\/div\u003E\n135g of soft light brown sugar (2\/3 cup)\u003C\/div\u003E\n60ml liquid honey (1\/4 cup)\u003C\/div\u003E\n1 TBS fresh lemon juice\u003C\/div\u003E\n1\/4 tsp ground cinnamon\u003Cbr \/\u003E\npinch ground nutmeg\u003Cbr \/\u003E\npinch ground cloves\u003Cbr \/\u003E\npinch ground cardamom\u003C\/div\u003E\npinch salt\u003Cspan style=\"font-family: arial,sans-serif;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: arial,sans-serif;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003ECombine the\u003Cb\u003E \u003C\/b\u003Epumpkin,\n sugar, honey, lemon juice and spices in a medium, heavy based saucepan.\n (I use my le creuset pan)  Bring this mixture to a boil over \nmedium-high heat, and then reduce the heat to low.  \nCook, stirring frequently, for 20 to 25 minutes or until nicely \nthickened.  \nServe with baking powder biscuits, scones, breads, muffins etc.\u0026nbsp; It's \nalso lovely spread between two plain sponge cake layers.  Store in \nairtight \ncontainer in the refrigerator for up to 2 months.\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2250934810494256012\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/easy-pumpkin-butter.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2250934810494256012"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2250934810494256012"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/easy-pumpkin-butter.html","title":"Easy Pumpkin Butter"}],"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-8827354926595069357"},"published":{"$t":"2013-09-16T04:00:00.002+01:00"},"updated":{"$t":"2023-01-01T16:47:52.556+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pot Roasting"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Pot Roasted Chicken with Apples and Cider"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0309_zps81fd466d.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you all know I had a lovely visit to the Yeo Valley Farms a few weeks ago which the Toddster and I both thoroughly enjoyed.\u0026nbsp; There is something really special about going to see where your food comes from, and it's even more special when you are able to see the extra care and attention some producers put into what they produce.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI think with Yeo Valley this extends to every portion of their huge operation.\u0026nbsp; I can say this because several months back I had purchased their cookery book from Amazon.uk.\u0026nbsp; When it arrived there were a few blank pages in it that had not printed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"YeoValleyFarmcookbook\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/YeoValleyFarmcookbook_zps1971ae0e.jpg\" title=\"YeoValleyfarmcookbook\" width=\"307\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI contacted the Yeo Valley people just on the off chance that they would be able to provide me with the missing recipes and they sent me a whole brand new cookbook, which they really didn't have to do!\u0026nbsp; I have to say though, that I did appreciate the extra care and when I visited their farm operation, they actually remembered me, which is another plus as far as I am concerned.\u0026nbsp; Everyone likes to know that they are remembered.\u0026nbsp; I do at any rate! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0301_zps41f17193.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had been eyeballing this recipe in the book for quite some time.\u0026nbsp; Pot Roasted Chicken with Cider and Apples.\u0026nbsp; It was calling my name.\u0026nbsp; I was just waiting for the perfect weather to cook it and with the cooling temps the time was just right!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0305_zps61f348ac.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"626\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nBecause we are Mormons, we don't drink alcohol in our home, but I am not adverse to cooking with it.\u0026nbsp; MY Bishop's wife down south did and so if she thought it was ok, that was enough for me.\u0026nbsp; This recipe calls for a quantity of good apple cider, which is alcoholic, but if you were not wanting to use cider, you could use a good quality apple juice . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0310_zps5e3199a3.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou saute some fabulous aromatics in the pot . . . bacon lardons, onions, garlic, rosemary . . . and then you add the cider and reduce it somewhat . . .\u0026nbsp; the well seasoned chicken is then placed on top, a quantity of chicken stock poured over all and then it is oven braised for a time . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0311_zpsdb92cca0.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"629\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nUntil the chicken is tender and moistly cooked through . . . and the sauce filled with all of the juices from the chicken, combined with that lovely reduction you began with.\u0026nbsp; Whilst the chicken is braising you saute\u0026nbsp; dessert apples in butter until they are golden brown . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0312_zpscd8c6fc0.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the chicken is done, you remove it to rest and then created a delicious sauce with the braising liquid, cream, and those tender and golden sauteed apples . . .you then serve the chicken in tender moist slices, with some of that lucious sauce spooned over top . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"614\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0315_zpsa3b194e9.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust look at that gorgeous sauce and tender chicken . . . with it's chunks of sweet apple, bits of bacon . . . a creamy and unctuously\u0026nbsp; wonderful combination that is quite, quite pleasing.\u0026nbsp; I do hope you will put this on your list of autumnal bakes this year.\u0026nbsp;\u0026nbsp; You will NOT be disappointed if you do.\u0026nbsp; Trust me on this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Pot Roasted Chicken with Apples and Cider\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0308_zps83ce0a1d.jpg\" title=\"Pot Roasted Chicken with Apples and Cider\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pot Roasted Chicken with Apples and Cider*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServed 4\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pot-roasted-chicken-with-apples-cider\"\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 smells heavenly when you are preparing it and the end result is a \nterrifically moist roasted chicken with a beautiful sauce.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS sunflower oil\u003C\/div\u003E\n1 medium sized roasting chicken\u003C\/div\u003E\n(about 4 lbs, free range and organic if possible)\u003C\/div\u003E\n175g bacon lardons (about 6 ounces)\u003C\/div\u003E\n1 large brown onion, peeled and coarsely chopped\u003C\/div\u003E\n8 small cloves of garlic, peeled and thinly sliced\u003C\/div\u003E\n2 fresh sprigs of rosemary, leaves stripped\u003C\/div\u003E\nand roughly chopped\u003C\/div\u003E\n250ml of good quality apple cider (9 fluid ounces)\u003C\/div\u003E\n150ml of good quality chicken stock (5 fluid ounces)\u003C\/div\u003E\n4 small dessert apples (eating apples)\u003C\/div\u003E\n50g butter, softened (3 1\/2 TBS) and divided\u003C\/div\u003E\n2 tsp caster sugar\u003C\/div\u003E\nfreshly grated nutmeg\u003C\/div\u003E\n15g plain flour (2 1\/2 TBS)\u003C\/div\u003E\n2 TBS double cream\u003C\/div\u003E\n1 TBS chopped fresh flat leaf parsley\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Place the oil into a small \nflameproof casserole or roaster which is large enough to fit the chicken\n snugly.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSeason the chicken both inside and out with some\n salt and black pepper.\u0026nbsp;\u0026nbsp; Brown it on all sides in the heated oil in the\n casserole.\u0026nbsp;\u0026nbsp; Once it is browned all over, remove to a plate and set \naside.\u0026nbsp; Add the bacon lardons and brown them over medium heat until \ngolden brown.\u0026nbsp; Toss in the onions.\u0026nbsp; Cook and stir for a few minutes \nlonger until they begin to soften.\u0026nbsp; Add the garlic and rosemary and \ncook, stirring, for several minutes longer.\u0026nbsp;\u0026nbsp; Add the cider.\u0026nbsp;\u0026nbsp; Cook over\n high heat at a vigorous boil until the liquid has reduced by two \nthirds. Place the chicken back into the casserole.\u0026nbsp; Pour the stock over \ntop.\u0026nbsp; Cover with a layer of aluminium foil and place the lid snugly on \ntop.\u0026nbsp; Place into the preheated oven and roast for 1 hour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile\n the chicken is cooking, peel, core and quarter the apples.\u0026nbsp;\u0026nbsp; Melt half \nof the butter in a nonstick frying pan.\u0026nbsp;\u0026nbsp; Add the apples and fry them \nfor a few minutes, until they begin to brown.\u0026nbsp; Turn the slices over and \nsprinkle over the sugar and nutmeg.\u0026nbsp; Continue to cook for several \nminutes longer until they are nicely golden and tender.\u0026nbsp; Remove from the\n heat.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EWhen the chicken is cooked through and tender, lift it out\n onto a large board.\u0026nbsp; Cover tightly with foil and leave to rest for \nabout 10 minutes.\u0026nbsp; Put the flameproof casserole over medium heat and \nsimmer until the cooking juices are reduced and full of lovely \nflavours.\u0026nbsp; Rub the remaining butter and the flour together.\u0026nbsp;\u0026nbsp; Drop this \ninto the reduced chicken juices, whisking constantly, simmering until \nthe mixture has thickend nicely.\u0026nbsp; Whisk in the double cream and then \ntaste and adjust seasoning as necessary with salt and black pepper.\u0026nbsp; \nStir in the parsley and the apple.\u0026nbsp; \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, carve the chicken into nice pieces and divide between 4 heated plates.\u0026nbsp; Spoon over the sauce and serve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to have this with some boiled baby potatoes, and peas and carrots.\u0026nbsp; But mash\u0026nbsp; and steamed broccoli would go equally well!\u0026nbsp; It's delicious no matter what!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8827354926595069357\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pot-roasted-chicken-with-apples-and.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8827354926595069357"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8827354926595069357"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pot-roasted-chicken-with-apples-and.html","title":"Pot Roasted Chicken with Apples and Cider"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1311874847300136033"},"published":{"$t":"2013-09-11T04:00:00.000+01:00"},"updated":{"$t":"2013-09-11T04:00:04.678+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Pumpkin Spice Bread"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread009.jpg\" style=\"height: 307px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always have tinned pumpkin in my larder.  Call it a North American thing, but my larder feels bare without at least one tin of pumpkin puree in it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's so handy to have and quick to use in soups, breads, pies, biscuits, cakes . . . they had some in Aldi just recently and I bought myself about 15 tins!\u0026nbsp; *blush*\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread010.jpg\" style=\"height: 316px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can of course make your own when the grocery store shelves are filled with real pumpkins a bit later on in the season.  It's not that hard to do, but it is somewhat time consuming.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread013.jpg\" style=\"height: 350px; width: 366px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTinned pumpkin is so much easier and also always the right texture and consistency.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my favourite things to do with it is to make this tasty Pumpkin Spice bread.  Long about this time of year when the days start to get shorter and the nights cooler, my heart longs for this delicious treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread014.jpg\" style=\"height: 347px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMoist from the pumpkin and delightfully spicy, this is fabulous just out of the oven . . . but, if you can resist it long enough, it gets even better after you let it sit for a few days!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread031.jpg\" style=\"height: 305px; width: 361px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my but it is delicious sliced thickly and then toasted under the grill until the edges are crisp and golden . . . spread with cold butter . . . the butter melting into and gilding all the lovely little crevices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread032.jpg\" style=\"height: 344px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScrummy crunchy edges, with that demerara sugar crunch on top and the butter melting into that toasted moistness . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread035.jpg\" style=\"height: 361px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf there is a  heaven on earth . . .   I do believe I have died and gone there . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread036.jpg\" style=\"height: 321px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Spice Bread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 8 1\/2 by 4 1\/2 inch loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-spice-bread\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA really tasty quick bread which is moist and spicy!  Try it toasted and spread with butter.  Yummo!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n100g of granulated sugar (1\/2 cup)\u003Cbr \/\u003E\n85g dark soft brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n1 large free range egg\u003Cbr \/\u003E\n1 large free range egg yolk\u003Cbr \/\u003E\n4 fluid ounces sunflower oil (1\/2 cup)\u003Cbr \/\u003E\n6 fluid ounces of pumpkin puree (3\/4 cup)**\u003Cbr \/\u003E\n100ml plus 1 TBS  full fat yoghurt (1\/3 cup plus 1 TBS)\u003Cbr \/\u003E\n140g plus 2 TBS plain flour (1 cup plus 2 TBS)\u003Cbr \/\u003E\n3\/4 tsp baking soda\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n1 tsp freshly grated nutmeg\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\npinch of ground cloves\u003Cbr \/\u003E\npinch of ground white pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo top:\u003Cbr \/\u003E\n1 heaped dessertspoon of demerara sugar (Turbinado)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter a loaf tin really well and  then line the bottom with some baking parchment and butter the  parchment.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the sugars, egg and egg  yolk, oil, pumpkin puree and yoghurt.  In another bowl whisk the flour,  soda, cinnamon, nutmeg, salt, cloves and pepper together.  Stir the wet  ingredients gently  into the dry ingredients, combining only until  evenly moistened.  Scrape into the prepared baking pan and level out.   Sprinkle the demerara sugar evenly over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated  oven for 55 to 60 minutes, until well risen , firm to the touch and  slightly cracked on top.  Let cool in the pan for 5 minutes before  turning out to cool completely on a wire rack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n**Note - It is  very easy to make pumpkin puree.  Peel and halve a small pumpkin,  butternut squash or other squash.  Scoop out the seeds, and any stringy  pulp and discard.   Place cut sides down on a lightly buttered baking  tray with sides.  Cover with foil, tightly, sealing the edges all  around.  Bale at 190*C\/375*F\/ gas mark 5 for about an hour or so, until  soft, depending on how large your pieces are.  You want it to be very  soft to the touch.  Remove from the oven and cool until you can handle  it easily.  Scrape the flesh away from the skin and puree in a blender.   Line a strainer with cheesecloth or a coffee filter and put the flesh  in and allow it to drain overnight in the fridge.  The next day discard  any liquid that has drained off and the pumpkin puree will be ready to  use."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1311874847300136033\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-spice-bread.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1311874847300136033"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1311874847300136033"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-spice-bread.html","title":"Pumpkin Spice Bread"}],"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-6394024514939141943"},"published":{"$t":"2013-09-01T04:00:00.000+01:00"},"updated":{"$t":"2017-08-17T10:11:18.620+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"}],"title":{"type":"text","$t":"Blackberry \u0026 White Chocolate Friands"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s1600\/45fa696f8f6b58c0ba405c1c920db657.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"488\" data-original-width=\"564\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s640\/45fa696f8f6b58c0ba405c1c920db657.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHow would you begin to describe a cakelet as fabulous as a Friand . . . several little buttery and almond-ee bites of deliciousness doesn't even begin to do them justice . . . Similar to financiers, they are a French cakelet . . . normally composed of an ethereal mix of ground almonds and egg whites . . . and copious amounts of melted butter . . . but we won't talk about that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have made\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/08\/lemon-friands.html\"\u003E\u003Cb\u003E lemon ones \u003C\/b\u003E\u003C\/a\u003Ein the past and they were quite\u003Ci\u003E quite\u003C\/i\u003E fabulous.\u0026nbsp; I have seen raspberry ones . . . but with this being the beginning of wild blackberry season . . . I could not resist baking some blackberry ones the other morning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh la la!\u0026nbsp;\u0026nbsp; They are tres magnifique!\u0026nbsp; Moreish even.\u0026nbsp; Dare I say it???\u0026nbsp; I fear I must.\u0026nbsp;\u0026nbsp; SCRUMMY.\u003Cbr \/\u003E\nThey do use rather a lot of egg whites . . . but not to worry, so do Angel Food Cakes and we don't refrain from baking them, do we?\u0026nbsp;\u0026nbsp; Of course not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe yolks can always be used in omelets and tortillas and cakes where you want a lovely golden colour.\u0026nbsp; Not a real problem, but back to the Friands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou don't really need a special pan to bake these in, you can also bake them in good nonstick muffin tins.\u0026nbsp; Just be sure to butter them really well so you don't have any sticking.\u0026nbsp; I do have a special oval shaped Friand pan, but it's really not necessary . . . You can dip the finished friands in a glaze if you wish . . . or you can simply dust them with icing sugar.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTruth is . . . no matter how you choose to finish them . . . you will be no time in finishing them off, and by that I don't mean decorating.\u0026nbsp;\u0026nbsp; These are tres impossible to resist.\u0026nbsp; Trust me on this.\u0026nbsp; But what's a poor girl to do when faced with such delightful little temptations . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GCHaOrM4bL4\/WZVdHUN8o3I\/AAAAAAABKq0\/yiRGZ5Wksk8NKIH98LG9Fk_xyjB_r3EnQCLcBGAs\/s1600\/7e4b3257771137888e146195ef68e5cb.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"545\" data-original-width=\"564\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-GCHaOrM4bL4\/WZVdHUN8o3I\/AAAAAAABKq0\/yiRGZ5Wksk8NKIH98LG9Fk_xyjB_r3EnQCLcBGAs\/s640\/7e4b3257771137888e146195ef68e5cb.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Blackberry and White Chocolate Friands*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 18\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blackberry-and-white-chocolate-friands\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nTasty little bites of nothing that please on many levels.\u0026nbsp; Love, LOve, LOVE them!\u0026nbsp; Easy to make too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n10 large free range egg whites\u003C\/div\u003E\n300g sweet butter (unsalted) melted and cooled (1 1\/3 cups)\u003C\/div\u003E\n175g ground almonds (2 cups)\u003C\/div\u003E\n370g icing sugar, sifted (2 3\/4 cup plus 1 1\/2 TBS)\u003C\/div\u003E\n100g plain flour, sifted (1 cup)\u003C\/div\u003E\nseveral handfuls of wild blackberries\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of white chocolate chips or chunks\u003C\/div\u003E\n\u003Cdiv\u003E\nicing sugar to dust or the optional glaze\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/gas mark 5.\u0026nbsp; Butter eighteen nonstick friand \npan holes well.\u0026nbsp; (You can use muffin pans as well if you don't have \nfriand pans.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the egg whites until foamy.\u0026nbsp; Add the \nmelted butter, along with the sifted flour, sugar, and almonds.\u0026nbsp; Combine\n lightly together.\u0026nbsp; Stir in the chocolate chunks.\u0026nbsp; Pour into the \nprepared pans, filling each 2\/3 full.\u0026nbsp; Drop two or three blackerries on \ntop of each.\u0026nbsp;\u0026nbsp; Bake for 25 to 30 minutes, or until a skewer inserted in \nthe centre comes out clean.\u0026nbsp; Allow to cool in the pan for 5 minutes \nbefore tipping out onto a wire rack to cool completely.\u0026nbsp; Dust with icing\n sugar to serve, or use the optional glaze to decorate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nOptional Glaze:\u003C\/div\u003E\n130g of sifted icing sugar (1 cup)\u003C\/div\u003E\nlemon juice\u003C\/div\u003E\nWhisk\n together the sugar and enough lemon juice to give you a drizzle which \ncoats the back of a spoon.\u0026nbsp; Dip the tops of the warm friands in this \nmixture.\u0026nbsp; Set aside to allow to set.\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\/6394024514939141943\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/blackberry-white-chocolate-friands.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6394024514939141943"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6394024514939141943"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/blackberry-white-chocolate-friands.html","title":"Blackberry \u0026 White Chocolate Friands"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s72-c\/45fa696f8f6b58c0ba405c1c920db657.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}}]}});