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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\/-\/family+suppers?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/family%20suppers"},{"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":{"$t":"9"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2717975518311614436"},"published":{"$t":"2021-01-31T08:00:00.149+00:00"},"updated":{"$t":"2021-06-13T19:56:31.368+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Traditional Lasagna "},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ybrgReSHR9o\/YBWXW9q6MgI\/AAAAAAADJSA\/YiTzR5TALWwkwI1Y0HP_ue7JUPb4ISQAQCLcBGAsYHQ\/s2048\/four.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1957\" data-original-width=\"2048\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-ybrgReSHR9o\/YBWXW9q6MgI\/AAAAAAADJSA\/YiTzR5TALWwkwI1Y0HP_ue7JUPb4ISQAQCLcBGAsYHQ\/w640-h612\/four.jpg\" title=\"Easy Homemade Lasagne\" 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: left;\"\u003EA good homemade Lasagna recipe should be a part of of every home-cook's repertoire!\u0026nbsp; Its something that is very easy to make, and which most people love to eat.\u0026nbsp; Italian comfort food at its very best.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts one of those things that can very easily be made up ahead of time and it freezes like a dream.\u0026nbsp; With tender pasta noodles, a deliciously meaty tomato sauce, a rich cheese filling and bechamel topping, this easy lasagna recipe I am sharing today has been a firm favourite in my home for many years.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rj_pKPhTPL0\/YBVj6bgxQxI\/AAAAAAADJQU\/fcLV0efJKR0YuPEGlBTGrD2Pzj8wpXKrwCLcBGAsYHQ\/s2048\/shutterstock_1827358325.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rj_pKPhTPL0\/YBVj6bgxQxI\/AAAAAAADJQU\/fcLV0efJKR0YuPEGlBTGrD2Pzj8wpXKrwCLcBGAsYHQ\/s2048\/shutterstock_1827358325.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Z8LN2MRtChQ\/YBWgamMkNfI\/AAAAAAADJSU\/SCLPLCZ5-l029rwgReBOMmr4KUd5-MnsACLcBGAsYHQ\/s2000\/cookbooks.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-Z8LN2MRtChQ\/YBWgamMkNfI\/AAAAAAADJSU\/SCLPLCZ5-l029rwgReBOMmr4KUd5-MnsACLcBGAsYHQ\/w400-h400\/cookbooks.jpg\" title=\"Easy Homemade Lasagne\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cdiv style=\"text-align: left;\"\u003EMy original recipe was adapted from one of these Junior League cookbooks. I can't tell you which one exactly as they are both packed away at the moment.\u0026nbsp; This is the ABSOLUTE best lasagne recipe.\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EI love Junior League cookbooks. They are filled to overflowing with fantastic recipes. You really can't go wrong with them.\u0026nbsp; \u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-rj_pKPhTPL0\/YBVj6bgxQxI\/AAAAAAADJQU\/fcLV0efJKR0YuPEGlBTGrD2Pzj8wpXKrwCLcBGAsYHQ\/s2048\/shutterstock_1827358325.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\/-7KUJoaIjiIw\/YBVkP3BT_1I\/AAAAAAADJQc\/H3dBKLau6zsWiWZEtC7Zpz4WTFGAtQcpACLcBGAsYHQ\/s2048\/one.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1840\" data-original-width=\"2048\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-7KUJoaIjiIw\/YBVkP3BT_1I\/AAAAAAADJQc\/H3dBKLau6zsWiWZEtC7Zpz4WTFGAtQcpACLcBGAsYHQ\/w640-h576\/one.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWhen I worked at Brenchly Manor as a Chef, my boss had a whole library filled with Junior League cookbooks. She loved entertaining and quite often many of the recipes she wantd me to use for her ladies lunches or for dinner parties came from one of her Junior League books.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe for this makes enough to feed 8 people. That makes it a great meal option for the larger family. I have cut it in half for a smaller family.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt does freeze well however, so often, if I make the larger amount, I will break it down into two dishes, freezing one for another time.\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\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5AKltmW683A\/YBVkfNh-sKI\/AAAAAAADJQg\/jxe9hceOqrAubIBhn89ewxiuJILBvm4bQCLcBGAsYHQ\/s2048\/two.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1977\" data-original-width=\"2048\" height=\"618\" src=\"https:\/\/1.bp.blogspot.com\/-5AKltmW683A\/YBVkfNh-sKI\/AAAAAAADJQg\/jxe9hceOqrAubIBhn89ewxiuJILBvm4bQCLcBGAsYHQ\/w640-h618\/two.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\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;\"\u003EIt really never hurts to have something like this in the freezer, ready to pull out when you need a tasty meal at the last minute for unexpected guests, or if you are feeling a bit lazy.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHave you seen the cost of those frozen lasagnes in the shops? And, most of the time (in my experience anyways), they are quite disappointing. I have never tried a frozen lasagne that tastes or even comes close to the flavour experience of a really good homemade lasagne.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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\/-x3W3l7aJJsc\/YBVk53Mu4JI\/AAAAAAADJQw\/rtAsEiX465QlvWow8UcOQVwG33kMvbIkQCLcBGAsYHQ\/s2048\/four.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1957\" data-original-width=\"2048\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-x3W3l7aJJsc\/YBVk53Mu4JI\/AAAAAAADJQw\/rtAsEiX465QlvWow8UcOQVwG33kMvbIkQCLcBGAsYHQ\/w640-h612\/four.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\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;\"\u003EAnd this is a really, really \u003Ci\u003EREALLY \u003C\/i\u003Egood homemade Lasagne.\u0026nbsp; A lot of people are afraid to make a lasagne. They think its really complicated and it really isn't. How to make lasagna is not a great mystery.\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;\"\u003EIts just a combination of a really good meaty tomato sauce, some pasta, cheese,\u0026nbsp; and in this particulary tasty version, a lush ricotta filling.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI also have taken to adding a rich Béchamel sauce for on top in the European manner. I had never experienced this prior to going to Europe.\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\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yzjD-MmNn3g\/YBVlRh5I0LI\/AAAAAAADJRA\/AFkDDlXLgU4jJCPrDLpH6E5D7dQp1VRpACLcBGAsYHQ\/s2048\/five.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1670\" data-original-width=\"2048\" height=\"522\" src=\"https:\/\/1.bp.blogspot.com\/-yzjD-MmNn3g\/YBVlRh5I0LI\/AAAAAAADJRA\/AFkDDlXLgU4jJCPrDLpH6E5D7dQp1VRpACLcBGAsYHQ\/w640-h522\/five.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\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;\"\u003EOnce you have the meat sauce made and the bechamel made, making this lasagne is as simple as layering everything in a baking dish with the pasta and ricotta filling.\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;\"\u003EAdmittedly it is not a cheap dish to make, but it is well worth any expense in my opinion. It was my ex sister in law who first introduced me to lasagne. It was not something I had actually grown up with.\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\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-L3dLzqOIIY4\/YBVlkEGBjVI\/AAAAAAADJRI\/VnTmevGD5uUB1xCNJCN43YlmZ6RoW9wYwCLcBGAsYHQ\/s2048\/six.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1365\" data-original-width=\"2048\" height=\"426\" src=\"https:\/\/1.bp.blogspot.com\/-L3dLzqOIIY4\/YBVlkEGBjVI\/AAAAAAADJRI\/VnTmevGD5uUB1xCNJCN43YlmZ6RoW9wYwCLcBGAsYHQ\/w640-h426\/six.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\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;\"\u003ELinda made an excellent lasagne. Whenever she came to visit it was something we all wanted her to make and then, when we lived closer to each other and would have family get-togethers, her lasagna always figured large on the menu.\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;\"\u003EShe made a cottage cheese filling for hers.\u0026nbsp; I prefer to use ricotta cheese myself. Its very simple.\u0026nbsp; Ricotta cheese, egg, parmesan, garlic and seasoning. Almost exactly what Linda made, but a bit richer.\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\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-xpMbfrlIdW4\/YBVlyKe8qoI\/AAAAAAADJRM\/sjx-VmEbpwgAL-1nJEohgWwPrw9GknslQCLcBGAsYHQ\/s2048\/seven.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1948\" data-original-width=\"2048\" height=\"608\" src=\"https:\/\/1.bp.blogspot.com\/-xpMbfrlIdW4\/YBVlyKe8qoI\/AAAAAAADJRM\/sjx-VmEbpwgAL-1nJEohgWwPrw9GknslQCLcBGAsYHQ\/w640-h608\/seven.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\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;\"\u003EThe meat sauce is really well flavoured. I use a combination of beef and spicy Italian sausage.\u0026nbsp; You can use fresh tomatoes in tomato season , but most of the time I use a good quality tinned tomato. Buy the best that you can afford to buy.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can also use a good ready made pasta sauce with the meat if you really want to cut down on your cook-time. There are some nice sauces out there, but if you have the time I really recommend making the sauce from scratch.\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: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WFa0Lr_azLk\/YBVmDBAeBtI\/AAAAAAADJRY\/_5koqx69xoUTDBDFi81tT9DPBTW8IdHCACLcBGAsYHQ\/s2048\/eight.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"1961\" data-original-width=\"2048\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-WFa0Lr_azLk\/YBVmDBAeBtI\/AAAAAAADJRY\/_5koqx69xoUTDBDFi81tT9DPBTW8IdHCACLcBGAsYHQ\/w640-h612\/eight.jpg\" title=\"Easy Homemade Lasagne\" width=\"640\" \/\u003E\u0026nbsp;\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;\"\u003EOne thing you really don't want to skip however is the bechamel sauce on top.\u0026nbsp; This is in the Italian style and it really adds something special to the whole mix.\u0026nbsp; If you can make a sauce for macaroni and cheese, you can make a basic bechamel.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMaking your own lasagne may seem a bit time consuming, but really if you break it down into individual elements, each one is relatively easy to do and any time taken is well worth the effort because you end up with a fabulously tasty dish at the end.\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QNtNrmXYFbo\/YBVnG9FklqI\/AAAAAAADJRs\/uIjr_MSHPMg2EalhUI6q7iDK_xCtE696gCLcBGAsYHQ\/s2048\/ten.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Easy Homemade Lasagne\" border=\"0\" data-original-height=\"2048\" data-original-width=\"1365\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-QNtNrmXYFbo\/YBVnG9FklqI\/AAAAAAADJRs\/uIjr_MSHPMg2EalhUI6q7iDK_xCtE696gCLcBGAsYHQ\/w427-h640\/ten.jpg\" title=\"Easy Homemade Lasagne\" width=\"427\" \/\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;\"\u003EI like to think of this lasagne as being the best of both worlds.  It  \nnot only has a tasty bechamel on the top and in the middle, but a \ndelicious layer of ricotta cheese in the middle as well!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECombine that \nwith a delicious meat sauce and lotsa lotsa cheese and you have got yourself one heck \nof a great lasagne!!\u003C\/div\u003E\u003Cbr \/\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\/-ybrgReSHR9o\/YBWXW9q6MgI\/AAAAAAADJSA\/YiTzR5TALWwkwI1Y0HP_ue7JUPb4ISQAQCLcBGAsYHQ\/s2048\/four.jpg\",\"name\":\"Easy Homemade Italian Lasagne\",\"prepTime\":\"PT45M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT1H19M\",\"description\":\"This is the best lasagne! Sometimes I do cheat and use a store bought tomato sauce. You can get some very good ones these days. It’s well worth the effort of making your own though! This is a lasagne that you will find yourself thinking about long after you’ve eaten it . . . longing for yet another delicious slice.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1\/4 cup (60g) butter\",\"2 TBS plain flour\",\"1\/2 cup  (120ml)milk\",\"1\/2 cup (120ml) chicken stock\",\"1 chicken boullion cube (optional)\",\"pinch of salt\",\"1 small free range egg, lightly beaten\",\"1 cup (1\/4 pound\/113g)  ricotta cheese\",\"3 TBS finely grated Parmesan Cheese\",\"pinch  freshly grated nutmeg\",\"1\/4  tsp salt\",\"1\/4  pound ( 4 ounces\/115g)extra lean ground beef\",\"1\/4 pound (4 ounces\/115g) spicy Italian sausage meat\",\"1 small onion, peeled and chopped\",\"2 small cloves garlic, peeled and crushed\",\"1\/2 TBS olive oil\",\"1 1\/2 pounds tomatoes, peeled, seeded and chopped (or canned tomatoes, drained)\",\"3\/4 tsp seasoning salt\",\"1 TBS chopped fresh flat leaf parsley\",\"1 TBS chopped fresh basil\",\"½ tsp dried oregano, crumbled\",\"¼ tsp fresh ground black pepper\",\"1\/4 pound (4 ouncs\/115g) lasagne noodles (I use fresh or no cook)\",\"3\/4 cup (135g) grated Parmesan Cheese\",\"1\/2 cup (2 ounces\/65g) mozzarella cheese, grated\",\"Butter to dot on top\"],\"recipeInstructions\":[\"First make the sauce. Heat the olive oil in a large saucepan and saute the onion and garlic until slightly softened. Add the meats and brown them well. Add the tomatoes and spices and simmer on medium\/low heat until the sauce is quite thick, about 30 to 40 minutes.\",\"While the meat sauce is simmering make the béchamel. Melt the butter in a medium saucepan over medium low heat. Whisk in the flour and cook, whisking, for about one minute longer.\",\"Slowly whisk in the milk and the chicken broth. Cook, whisking, until it starts to bubble and thicken. Taste for seasoning. You may need to add the boullion cube for additional flavour. Add salt if needed.\",\"Make the cheese filling by whisking together all the ingredients with a fork. Set aside.\",\"Once you have all the sauces prepared and the filling ready, pre-heat the oven to 200*C\/400*F\/gas mark 6.\",\"Spoon a bit of the meat sauce into a 7 X 10 inch baking dish. Layer on as follows: half of the lasagne noodles, half of the remaining meat sauce, 1\/4 cup of the Béchamel sauce, 1\/4 cup Parmesan cheese, half of the Mozzarella cheese and half the ricotta filling. Top with the other half of the noodles and repeat the layers once again. Dot the top with butter and bake in the pre-heated oven , uncovered for at least 30 minutes or more, until bubbly and starting to brown.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"305\" data-ccmcardnum=\"3\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Ch3 class=\"ccm-name\"\u003EEasy Homemade Italian Lasagne\u003C\/h3\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" href=\"undefined\u0026amp;cardnum=3\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Easy Homemade Italian Lasagne\" draggable=\"false\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-ybrgReSHR9o\/YBWXW9q6MgI\/AAAAAAADJSA\/YiTzR5TALWwkwI1Y0HP_ue7JUPb4ISQAQCLcBGAsYHQ\/w640-h612\/four.jpg\" title=\"Easy Homemade Italian Lasagne\" 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\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: 45 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 35 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 1 H \u0026amp; 19 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is the best lasagne! Sometimes I do cheat and use a store bought tomato sauce. You can get some very good ones these days. It’s well worth the effort of making your own though! This is a lasagne that you will find yourself thinking about long after you’ve eaten it . . . longing for yet another delicious slice.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Bechamel Sauce:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/4 cup (60g) butter\u003C\/li\u003E\u003Cli\u003E2 TBS plain flour\u003C\/li\u003E\u003Cli\u003E1\/2 cup\u0026nbsp; (120ml)milk\u003C\/li\u003E\u003Cli\u003E1\/2 cup (120ml) chicken stock\u003C\/li\u003E\u003Cli\u003E1 chicken boullion cube (optional)\u003C\/li\u003E\u003Cli\u003Epinch of salt\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Cheese filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 small free range egg, lightly beaten\u003C\/li\u003E\u003Cli\u003E1 cup (1\/4 pound\/113g)\u0026nbsp; ricotta cheese\u003C\/li\u003E\u003Cli\u003E3 TBS finely grated Parmesan Cheese\u003C\/li\u003E\u003Cli\u003Epinch\u0026nbsp; freshly grated nutmeg\u003C\/li\u003E\u003Cli\u003E1\/4\u0026nbsp; tsp salt\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the meat sauce:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/4\u0026nbsp; pound ( 4 ounces\/115g)extra lean ground beef\u003C\/li\u003E\u003Cli\u003E1\/4 pound (4 ounces\/115g) spicy Italian sausage meat\u003C\/li\u003E\u003Cli\u003E1 small onion, peeled and chopped\u003C\/li\u003E\u003Cli\u003E2 small cloves garlic, peeled and crushed\u003C\/li\u003E\u003Cli\u003E1\/2 TBS olive oil\u003C\/li\u003E\u003Cli\u003E1 1\/2 pounds tomatoes, peeled, seeded and chopped (or canned tomatoes, drained)\u003C\/li\u003E\u003Cli\u003E3\/4 tsp seasoning salt\u003C\/li\u003E\u003Cli\u003E1 TBS chopped fresh flat leaf parsley\u003C\/li\u003E\u003Cli\u003E1 TBS chopped fresh basil\u003C\/li\u003E\u003Cli\u003E½ tsp dried oregano, crumbled\u003C\/li\u003E\u003Cli\u003E¼ tsp fresh ground black pepper\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EYou will also need:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/4 pound (4 ouncs\/115g) lasagne noodles (I use fresh or no cook)\u003C\/li\u003E\u003Cli\u003E3\/4 cup (135g) grated Parmesan Cheese\u003C\/li\u003E\u003Cli\u003E1\/2 cup (2 ounces\/65g) mozzarella cheese, grated\u003C\/li\u003E\u003Cli\u003EButter to dot on top\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EFirst make the sauce. Heat the olive oil in a large saucepan and saute the onion and garlic until slightly softened. Add the meats and brown them well. Add the tomatoes and spices and simmer on medium\/low heat until the sauce is quite thick, about 30 to 40 minutes.\u003C\/li\u003E\u003Cli\u003EWhile the meat sauce is simmering make the béchamel. Melt the butter in a medium saucepan over medium low heat. Whisk in the flour and cook, whisking, for about one minute longer.\u003C\/li\u003E\u003Cli\u003ESlowly whisk in the milk and the chicken broth. Cook, whisking, until it starts to bubble and thicken. Taste for seasoning. You may need to add the boullion cube for additional flavour. Add salt if needed.\u003C\/li\u003E\u003Cli\u003EMake the cheese filling by whisking together all the ingredients with a fork. Set aside.\u003C\/li\u003E\u003Cli\u003EOnce you have all the sauces prepared and the filling ready, pre-heat the oven to 200*C\/400*F\/gas mark 6.\u003C\/li\u003E\u003Cli\u003ESpoon a bit of the meat sauce into a 7 X 10 inch baking dish. Layer on as follows: half of the lasagne noodles, half of the remaining meat sauce, 1\/4 cup of the Béchamel sauce, 1\/4 cup Parmesan cheese, half of the Mozzarella cheese and half the ricotta filling. Top with the other half of the noodles and repeat the layers once again. Dot the top with butter and bake in the pre-heated oven , uncovered for at least 30 minutes or more, until bubbly and starting to brown.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003Enotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003EYou can double this recipe if you want and bake in a 9 by 13 inch baking dish. You can make this ahead of time and chill, covered, until needed. It also freezes very well! I like to serve it with a salad and some garlic bread on the side.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\" style=\"display: none;\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{\tcolor: 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"box-sizing: border-box;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2717975518311614436\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/01\/easy-homemade-lasagne.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2717975518311614436"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2717975518311614436"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/01\/easy-homemade-lasagne.html","title":"Traditional Lasagna "}],"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\/-ybrgReSHR9o\/YBWXW9q6MgI\/AAAAAAADJSA\/YiTzR5TALWwkwI1Y0HP_ue7JUPb4ISQAQCLcBGAsYHQ\/s72-w640-h612-c\/four.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5671293566208220753"},"published":{"$t":"2015-05-18T04:00:00.000+01:00"},"updated":{"$t":"2015-05-18T04:00:07.263+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beans and pulses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"storecupboard suppers"}],"title":{"type":"text","$t":"Spam and Beans"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1709_zps1wo0htlc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1709_zps1wo0htlc.jpg\" height=\"400\" width=\"395\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can hear you thinking . . .\u0026nbsp; Spam and Beans? \u0026nbsp; What is that girl doing now!\u0026nbsp; And I fed it to company no less, as one of a pair of casseroles. \u0026nbsp; It was delicious. \u0026nbsp; Absolutely delicious!\u0026nbsp; One of my guests was a real Spam lover as well, so that was win\/win for me.\u0026nbsp;\u0026nbsp; Delicious and popular!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1711_zpsgwflmqlr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1711_zpsgwflmqlr.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not much to look at, but don't let that fool you.\u0026nbsp; This is one of those recipes where you will definitely not want to judge the book by its cover.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1712_zps0na5kwb5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1712_zps0na5kwb5.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a fabulous store cupboard meal.\u0026nbsp; I always have tins of Spam and Beans in my cupboard, which means I can whip up this delicious casserole quickly and easily.\u0026nbsp;\u0026nbsp; There is also cheese on top, which kind of sinks down into the beans while it is baking, making it even more scrumptious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1713_zpspzikj1ki.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1713_zpspzikj1ki.jpg\" height=\"400\" width=\"380\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wish I could show you some of it spooned out onto a plate, but Todd doesn't like me to photograph food when we have people here.\u0026nbsp; He thinks it's rude. He has a point. \u0026nbsp; Afterwards there was none left to photograph, so alas, you only get to see it in the dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1714_zpslfkzsxhv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1714_zpslfkzsxhv.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope you will give it a go however and that when you do you will agree that it makes for a simple and a delicious supper.\u0026nbsp;\u0026nbsp; Some crusty bread, a salad, and Bob's your Uncle!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN17091_zps7xjxe751.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN17091_zps7xjxe751.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spam and Bean Bake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spam-and-bean-bake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSometimes it is the simple things in life which bring us the most pleasure.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 (250g) tins of luncheon meat (12 ounces)\u003C\/div\u003E\n60ml of maple syrup\u003C\/div\u003E\n2 400g tins of baked beans (2 14-oz tins)\u003C\/div\u003E\n1 small onion, peeled and chopped\u003C\/div\u003E\n1 TBS plain flour\u003C\/div\u003E\n1 tsp prepared mustard\u003C\/div\u003E\n1 ounce of strong cheddar cheese, grated (1\/4 cup)\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 DSCN1715_zpsmdl2xz2a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1715_zpsmdl2xz2a.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 180*C\/350*F. gas mark 4.\u0026nbsp; Have ready a 9 inch pie plate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCut\n the luncheon meat into 8 slices.\u0026nbsp; Brush each with some syrup, reserving\n the rest.\u0026nbsp;\u0026nbsp; Arrange the slices of meat around the edge of a 9 inch pie \nplate.\u0026nbsp;\u0026nbsp; Combine the beans, remaining syrup, onion, flour and mustard in\n a saucepan.\u0026nbsp; Cook, stirring, until thickened and bubbly.\u0026nbsp; Pour into the\n pie plate.\u0026nbsp; Sprinkle with the cheese.\u0026nbsp; Bake in the preheated oven for \nabout 20 minutes until golden brown."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5671293566208220753\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/spam-and-beans.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5671293566208220753"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5671293566208220753"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/spam-and-beans.html","title":"Spam and Beans"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6929203134487815390"},"published":{"$t":"2014-06-07T06:55:00.001+01:00"},"updated":{"$t":"2021-06-03T12:14:32.495+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Barbecued Frankfurters"},"content":{"type":"html","$t":"\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"614\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5254_zps965aadec.jpg\" title=\"Barbecued Frankfurters\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSomehow my post for this morning actually posted yesterday. \u0026nbsp; (I hate it when that happens!) \u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMy goal has always been to present you with one new recipe each day, and so in the spirit of that and because of the mysteries of the internet, today you get two new recipes. \u0026nbsp;☺ \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"614\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5256_zps756c5e29.jpg\" title=\"Barbecued Frankfurters\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was much, much younger. \u0026nbsp;In fact, still in high school . . . \u0026nbsp;I began to purchase cookbooks. \u0026nbsp;One of the ones I bought was the Fanny Farmer Cooking School cookbook, and in all honesty, I have worn out no less than 3 copies of that book in the ensuing years. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnother purchase which I made was the Better Homes and Gardens Encyclopaedia of cooking books. \u0026nbsp;I still have them. \u0026nbsp;They consist of a variety of books with titles such as Good Food on a Budget, and Casseroles . . . Meat Cookery, etc. \u0026nbsp;All published in 1971.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5257_zps9a31c93b.jpg\" title=\"Barbecued Frankfurters\" width=\"640\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere are some who would think that being so old these books no longer have any value, but that is where they would be really wrong. \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Just because something is old that doesn't mean that it has no value. \u0026nbsp; These books are filled with lots of little gems such as this recipe I am showing to you today. \u0026nbsp;Barbecued Frankfurters. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5258_zpsd8b5e018.jpg\" title=\"Barbecued Frankfurters\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the MOST delicious hot-dog recipe I have ever cooked. \u0026nbsp; I have had these books for about 40 years now and the very first time I made these was the other day. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAnd my immediate thought upon biting into one was this . . . \"Where have you been all my life!!!!\" \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5259_zpsfc0d2322.jpg\" title=\"Barbecued Frankfurters\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAbsolutely, unequivocally, POSITIVELY the tastiest \u0026nbsp;hot-dog recipe ever! \u0026nbsp;Totally serious and honest statement. \u0026nbsp; \u0026nbsp;And they are so simple to make too. \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe recipe uses simple ingredients most of us have in our fridge and larders at all times . . . tomato ketchup, brown sugar, vinegar, Worcestershire Sauce, onions, celery, mustard . . . and . . . \u0026nbsp;hot-dogs of course! all put together in a simple and easy way. \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love simple recipes that end up being delicious, don't you? \u0026nbsp;This is a new favourite for us.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5262_zps12a88ce0.jpg\" title=\"Barbecued Frankfurters\" width=\"626\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Barbecued Frankfurters*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 5\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/barbecued-frankfurters\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EThis is the most delicious way to prepare hotdogs. Adapted from an old Better Homes and Gardens recipe book. \u0026nbsp; WE just loved these. \u0026nbsp;I think they are destined to\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003Ebecome a family favourite in your house too! \u0026nbsp;I do hope you will give them a go.\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 small onion, peeled and finely chopped\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 stick celery, peeled and finely chopped\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS olive oil\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E225ml of tomato ketchup (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E110ml of water (1\/2 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Epinch salt\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS soft light brown sugar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS apple cider vinegar\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 TBS Dijon mustard\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS Worcestershire Sauce\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Efreshly ground black pepper to taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 pound frankfurters\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E5 finger buns\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ETo serve: (optional)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Egrated cheese\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Efinely chopped onion \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5260_zps8ccadc48.jpg\" title=\"Barbecued Frankfurters\" width=\"640\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EHeat the oil in a large skillet. \u0026nbsp;Add the onion and celery and cook, stirring frequently to soften the vegetables without browning. \u0026nbsp;Stir in the ketchup, water, salt, brown sugar, vinegar, mustard, Worcestershire sauce and pepper. \u0026nbsp; Cover the pan and simmer for about 20 minutes. \u0026nbsp; Score the frankfurters lightly on the diagonal at 1 inch intervals. \u0026nbsp;Add to the sauce. \u0026nbsp;(You can brown first if you wish.) \u0026nbsp;Turn to coat them in the sauce. \u0026nbsp;Cover and simmer for an additional 15 minutes. \u0026nbsp;Split and toast the buns beneath the grill. \u0026nbsp; Fill with the frankfurters. Top with cheese and chopped onion as desired. \u0026nbsp; Serve hot.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cimg alt=\"Barbecued Frankfurters\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_5257_zps9a31c93b.jpg\" style=\"color: black;\" title=\"Barbecued Frankfurters\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan style=\"box-sizing: border-box; color: #ef9d87; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6929203134487815390\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/06\/barbecued-frankfurters.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6929203134487815390"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6929203134487815390"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/06\/barbecued-frankfurters.html","title":"Barbecued Frankfurters"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6086429374581975815"},"published":{"$t":"2013-10-30T04:00:00.000+00:00"},"updated":{"$t":"2013-10-30T04:00:07.666+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Herbed Mushroom Mac \u0026 Cheese"},"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\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1470_zpsc8065656.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1470_zpsc8065656.jpg\" width=\"392\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EWe have been trying to eat less meat in this house lately, and much more in the way of vegetables. \u0026nbsp; Partly for economics and partly for other reasons.\u0026nbsp; You may have noticed . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1473_zpscffa66a3.jpg\" border=\"0\" height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1473_zpscffa66a3.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had some chestnut mushrooms that needed using up the other day and so I thought to corporate them into a macaroni and cheese casserole.\u0026nbsp;\u0026nbsp;\u0026nbsp; It ended up being really, really delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1474_zps7432d22a.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1474_zps7432d22a.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did an herbed cheese sauce, using two types of cheese along with some tarragon.\u0026nbsp; I love the flavour of tarragon.\u0026nbsp; It goes really well with cheeses and mushrooms actually . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1479_zpsbb3ffb37.jpg\" border=\"0\" height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1479_zpsbb3ffb37.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also added some chives and thyme.\u0026nbsp; Both for flavour and colour.\u0026nbsp; You could use fresh herbs, but I think when they are being incorporated into a sauce like this, it doesn't really matter.\u0026nbsp; I always use the Bart Freeze Dried Herbs though . . . they hydrate really well, so it's almost like fresh herbs.\u0026nbsp; Change your herbs often. \u0026nbsp; I change mine at least twice a year. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1480_zpsb65dde97.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1480_zpsb65dde97.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Toddster always says he doesn't like pasta, but then he has two helpings of whatever it is I make.\u0026nbsp; Methinks he doth protest too much!\u0026nbsp; In any case, I hope you'll make this.\u0026nbsp; It's really, really, really good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1471_zpsc62694ee.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1471_zpsc62694ee.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Herbed Mushroom Mac \u0026amp; Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/herbed-mushroom-macaroni-and-cheese\"\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 deliciously different kind of macaroni and cheese, using a combination \nof herbs, shallots, fried mushrooms and two kind of cheese!\u0026nbsp; Not exactly\n diet food however, but very tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n4 TBS butter\u003C\/div\u003E\n4 TBS plain flour\u003C\/div\u003E\n675ml of whole milk (3 cups), warmed\u003C\/div\u003E\n1 tsp freeze dried chives\u003C\/div\u003E\n1 tsp freeze dried tarragon\u003C\/div\u003E\n1 tsp dried thyme\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n1\/2 pound of grated gruyere cheese, divided\u003C\/div\u003E\n1\/2 pound grated strong white cheddar cheese, divided\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the mushrooms:\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS butter\u003C\/div\u003E\n1 shallot peeled and minced\u003C\/div\u003E\n1 pound chestnut mushrooms, trimmed and sliced\u003C\/div\u003E\n2 TBS good white wine vinegar\u003C\/div\u003E\nYou will also need:\u003C\/div\u003E\n1 pound of macaroni, uncooked\u003C\/div\u003E\n2 sliced of bread made into crumbs\u003C\/div\u003E\n\u003Cdiv\u003E\n(Or the equivalent in cracker crumbs)\u003C\/div\u003E\n1 TBS butter, melted\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n cook the mushrooms.\u0026nbsp;\u0026nbsp; Melt the butter in a large skillet.\u0026nbsp; Add the \nmushrooms and shallots.\u0026nbsp; Cook, stirring occasionally over medium high \nheat until the mushrooms are golden brown, about 8 to 10 minutes.\u0026nbsp; \nSeason to taste with salt and black pepper.\u0026nbsp; Add the vinegar all at once\n and cook, stirring until it has evaporated.\u0026nbsp;\u0026nbsp; Remove from the burner \nand set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo make the cheese sauce, melt the butter in\n a large saucepan.\u0026nbsp;\u0026nbsp; Whisk in the flour and cook for one minute.\u0026nbsp; Slowly\n whisk in the warm milk whisking constantly, Continue to whisk until the\n mixture bubbles and begins to thicken.\u0026nbsp; Turn out the heat and stir in \nthe herbs and 3\/4 of each amount of cheese.\u0026nbsp; Stir to melt the cheese.\u0026nbsp;\u0026nbsp; \nSeason to taste with some salt and black pepper.\u0026nbsp; Stir in the mushroom \nmixture.\u0026nbsp;\u0026nbsp; Set aside and keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1482_zpsb80e23f8.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1482_zpsb80e23f8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook the macaroni according \nto the package directions until al dente.\u0026nbsp; Drain well and then stir this\n into the mushroom cheese sauce.\u0026nbsp; Spread into a shallow buttered \ncasserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1481_zps0fe41ea0.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1481_zps0fe41ea0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; \u003C\/div\u003E\nCombine\n the bread or cracker crumbs and melted butter.\u0026nbsp; Sprinkle the remainder \nof the cheeses over top of the macaroni mixture then top with the \nbuttered crumbs.\u0026nbsp; Bake in the heated oven for 15 to 20 minutes.\u0026nbsp;\u0026nbsp; Allow \nto stand for 10 minutes before serving.\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6086429374581975815\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/herbed-mushroom-mac-cheese.html#comment-form","title":"14 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6086429374581975815"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6086429374581975815"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/herbed-mushroom-mac-cheese.html","title":"Herbed Mushroom Mac \u0026 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":{"$t":"14"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6117870196848908929"},"published":{"$t":"2013-08-12T04:00:00.000+01:00"},"updated":{"$t":"2013-08-12T04:00:01.912+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meat and potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Oven Barbequed Sausages"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8191_zpsdee323e2.jpg\" border=\"0\" height=\"375\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8191_zpsdee323e2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe weather has been a lot cooler these past few days, and not so stifling . . . Todd was so happy, even though he really loved the heat. \u0026nbsp;He was getting a bit tired of salads though . . . he was craving some meat and potatoes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8196_zpsd8c28c31.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8196_zpsd8c28c31.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo what's a gal to do? \u0026nbsp; Well, I love my man a lot, and so I cooked him up a real man-pleasing meat and potatoes meal. \u0026nbsp;He loves bangers and mash most of all . . . so that's what I did . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8197_zpsce6e7554.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8197_zpsce6e7554.jpg\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut not just any bangers and mash, no. \u0026nbsp;Oven Barbequed Bangers and Mash. \u0026nbsp;This is the best of the best. I do confess to having a certain fondness for it myself. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8198_zpsb25754b4.jpg\" border=\"0\" height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8198_zpsb25754b4.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sausages are par-boiled on top of the stove in some water, along with some onions to help render out some of that fat. \u0026nbsp; They you lightly brown them in a nonstick pan. \u0026nbsp;The softened onions are put into the bottom of a shallow baking dish. \u0026nbsp; A delicious home made barbeque sauce is poured over top and then you drop in the browned sausages. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8199_zpsbea58126.jpg\" border=\"0\" height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8199_zpsbea58126.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe whole thing then gets banged into the oven. \u0026nbsp;The sauce, which appears quite liquidy when you first put it into the dish, thickens into a glossy rich sauce . . . filled with lovely bits of soft onion, coating and glazing the sausages. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8200_zps6c5ea083.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8200_zps6c5ea083.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sausages are meltingly tender and in that sauce . . . wowsa, just heavenly . . . and with a side of mash, you just can't go wrong. \u0026nbsp; Winner\/winner chicken dinner! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8202_zps44431fed.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8202_zps44431fed.jpg\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nExcept it's not. \u0026nbsp;Chicken that is . . . it's Banger's and Mash, but not as you know it. \u0026nbsp;☺ \u003Cbr \/\u003E\nTry them for yourself. \u0026nbsp;I think you'll agree that this dinner is quite scrumptious indeed! \u0026nbsp; There is nothing that could make this any tastier than it already is. \u0026nbsp;Guaranteed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8195_zps6a1013dd.jpg\" border=\"0\" height=\"396\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8195_zps6a1013dd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Oven Barbequed Sausages*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServe 4 to 6\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-barbequed-sausages\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EThese are plump, juicy and flavourful. \u0026nbsp; Baked in the oven and delicious with mashed potatoes, peas and some crusty bread for mopping up all of that delicious sauce. \u0026nbsp;Simple, easy and economical. \u0026nbsp;This is one of Todd's favourite dinners and it's not surprising that it is \u0026nbsp;These are just wonderful.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E8 plump good quality dinner sized pork sausages\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E(I like Cumberland)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 medium onions, peeled, halved and sliced in half moons\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E250ml of tomato ketchup (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E250ml of water (1 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E30ml of cider vinegar (about 1\/8 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E4 TBS soft light brown sugar, packed\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1\/2 tsp onion powder\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1\/2 tsp garlic powder\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 tsp salt\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 tsp ground black pepper\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Epinch cayenne pepper\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EBring a pot of plain water to the boil. \u0026nbsp;Add the sausages and onions. \u0026nbsp; Simmer for about 5 minutes. \u0026nbsp; Scoop out the sausages and brown them lightly in a frying pan you have coated with a bit of non-stick cooking spray. \u0026nbsp;While they are browning, strain the onions out of the water and put them in the bottom of a shallow baking dish. \u0026nbsp;Whisk together all of the remaining ingredients. \u0026nbsp;Pour this mixture over top of the onions. \u0026nbsp; Add the sausages to the baking dish, turning them to coat them in the sauce.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EBake the sausages for 30 to 40 minutes in the heated oven, uncovered, until the sauce has thickened and the sausages are tender and glazed somewhat. \u0026nbsp;Serve hot with mashed potatoes, peas and some crusty bread!\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6117870196848908929\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/oven-barbequed-sausages.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6117870196848908929"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6117870196848908929"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/oven-barbequed-sausages.html","title":"Oven Barbequed Sausages"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6910665894128049638"},"published":{"$t":"2013-06-27T04:00:00.000+01:00"},"updated":{"$t":"2013-06-27T04:00:05.717+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"}],"title":{"type":"text","$t":"Baked Stuffed Rigatoni"},"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\u0026nbsp;\u003Cimg alt=\" photo SAM_6769_zps06ceaf9f.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6769_zps06ceaf9f.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nAre you like me?\u0026nbsp; Do you like to browse Pinterest looking for tasty things to cook and to eat?\u0026nbsp;\u0026nbsp; Do you pin them and make note of them?\u0026nbsp;\u0026nbsp; How many of them do you actually go back and cook?\u0026nbsp;\u0026nbsp; Or do you just use your pins to inspire you?\u0026nbsp; I do a bit of both.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI peruse and pin . . . then I get inspired and then I cook.\u0026nbsp; Sometimes exactly from the pin . . . and sometimes I use the pin as a starting base and then run with the ball!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6772_zps351570c5.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6772_zps351570c5.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA few weeks back I was greatly intrigued by a recipe I saw on Pinterest for a Skillet Baked Stuffed Rigatoni by Heather Christo, which you can see \u003Ca href=\"http:\/\/www.heatherchristo.com\/cooks\/2013\/02\/17\/skillet-baked-stuffed-rigatoni\/\" target=\"_blank\"\u003E\u003Cb\u003Ehere.\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003EIt was a bit fiddly, but it looked fabulously delicious, and not all that difficult to do!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6767_zps9070b070.jpg\" border=\"0\" height=\"343\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6767_zps9070b070.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThe really fiddly part was stuffing the rigatoni.\u0026nbsp; They aren't huge actually, so you will want to make sure you don't cook the pasta until it is flimsy as you are going to have to poke a piping bag into those.\u0026nbsp; Things I learned from this process . . . room temperature cheese is easier to pipe, and do not overcook the pasta or it will split.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6768_zpsbd870bec.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6768_zpsbd870bec.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nmmmm . . . little pasta tubes stuffed with cheese . . . layered with fresh basil and slathered with marinara sauce . . . dusted with more cheese and then baked . . . what's not to like????\u0026nbsp; Of course, there can never be enough cheese and so I added some Dolcelatte to the filling, because . . .\u0026nbsp; I had it, it needed using and I love it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6778_zpsd2ee4e60.jpg\" border=\"0\" height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6778_zpsd2ee4e60.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also added a nice layer of mozzarella to the top.\u0026nbsp;\u0026nbsp; Heather didn't do this, but once again, I had it to use and I used it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6781_zpsb513b9ee.jpg\" border=\"0\" height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6781_zpsb513b9ee.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScrummo! \u0026nbsp; I enjoyed this the other day whilst the Toddster was enjoying the rare treat of a Steak and Kidney (ugh!!) pie.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6776_zps3ecdc8f7.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6776_zps3ecdc8f7.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCoz . . . I have taste, and he doesn't. \u0026nbsp; (I jest people, I jest!)\u0026nbsp; Seriously though this was really tasty . . . however fiddly.\u0026nbsp; Think cheese lasagne . . . except stuffed into eensie peensie\u0026nbsp; tubes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWould I go to all that fuss again?\u0026nbsp; Probably not, but at least I gave it a go!\u0026nbsp;\u0026nbsp; Much easier to just layer the stuff in a dish and bake it.\u0026nbsp;\u0026nbsp; The end result would probably taste the same!\u0026nbsp; But if you aren't afraid of a bit of fiddle, by all means go for it!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6770_zpsb120cd26.jpg\" border=\"0\" height=\"359\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6770_zpsb120cd26.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp; \u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\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*Baked Stuffed Rigatoni*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-stuffed-rigatoni\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI am not usually one for fiddly recipes, but this looked so good I couldn't resist.\u0026nbsp;\u0026nbsp; I was right.\u0026nbsp; It was delicious!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1\/2 pound of rigatoni pasta\u003C\/div\u003E\n8 ounces ricotta cheese, room temperature\u003C\/div\u003E\n4 ounces soft goats cheese, room temperature\u003C\/div\u003E\n2 ounces dolcelatte cheese, room temperature\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n1 large jar of good quality marinara sauce (about 3 cups)\u003C\/div\u003E\na large handful of fresh basil leaves\u003C\/div\u003E\n2 ounces freshly grated Parmesan cheese\u003C\/div\u003E\na handful of grated mozzarella cheese\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a round baking dish.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook\n your rigatoni until almost al dente, according to package directions.\u0026nbsp; \nYou don't want it quite al dente.\u0026nbsp; While the pasta is cooking beat the \nsoft cheeses together in a bowl and season to taste with salt and \npepper.\u0026nbsp; Place into a disposable plastic pastry bag, snip the end and \npush down all the way, ready for piping.\u0026nbsp; Drain the rigatoni well and \nrinse in cold water.\u0026nbsp; Drain again. \u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPlace half of your \nmarinara sauce into the bottom of the baking dish.\u0026nbsp; Top with the basil \nleaves, reserving a few for the top.\u0026nbsp; Fill your rigatoni noodles with \nthe cheese mixture.\u0026nbsp; (It works best if your noodles are not quite cooked\n and the cheese is at room temperature.\u0026nbsp; Then you don't have blow outs \nand the cheese goes in quite easily.)\u0026nbsp; Lay the filled tubes in the dish \nin a circular pattern, one layer at a time.\u0026nbsp;\u0026nbsp; Once you have filled them \nall and they are in the dish.\u0026nbsp;\u0026nbsp; Pour the remaining sauce over top, \nspreading\u0026nbsp; it out to cover.\u0026nbsp;\u0026nbsp; Scatter on a few torn basil leaves and the\n grated Parmesan cheese.\u0026nbsp; Scatter the Mozarella over top of all.\u0026nbsp; Bake \nfor 15 to 20 minutes, or until the top is golden and the dish is \nbubbling.\u0026nbsp;\u0026nbsp; Serve hot!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6910665894128049638\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/baked-stuffed-rigatoni.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6910665894128049638"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6910665894128049638"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/baked-stuffed-rigatoni.html","title":"Baked Stuffed Rigatoni"}],"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-4427946569890965161"},"published":{"$t":"2013-02-12T04:00:00.000+00:00"},"updated":{"$t":"2014-07-31T08:09:51.697+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Celebrations"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pancakes"}],"title":{"type":"text","$t":"Polenta \u0026 Bacon Pancakes for Shrove Tuesday"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-96f4f-kMM2Y\/U9nro1TxvJI\/AAAAAAAACK0\/h-Jm-oltmmE\/s1600\/shrove.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/1.bp.blogspot.com\/-96f4f-kMM2Y\/U9nro1TxvJI\/AAAAAAAACK0\/h-Jm-oltmmE\/s1600\/shrove.jpg\" height=\"400\" width=\"332\" \/\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\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"float: left; padding-bottom: 0px; padding-top: 0px;\"\u003E\n\u003Cdiv style=\"color: #76838b; font-size: 10px;\"\u003E\nSource: \u003Ca href=\"http:\/\/www.studiogblog.com\/\" style=\"color: #76838b; font-size: 10px; text-decoration: underline;\"\u003Estudiogblog.com\u003C\/a\u003E via \u003Ca href=\"http:\/\/pinterest.com\/rochellegreayer\/\" style=\"color: #76838b; font-size: 10px; text-decoration: underline;\" target=\"_blank\"\u003ERochelle\u003C\/a\u003E on \u003Ca href=\"http:\/\/pinterest.com\/\" style=\"color: #76838b; text-decoration: underline;\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wanted to make you something different for pancake day this year.\u0026nbsp; I try to do something special each year for you.\u0026nbsp; Last year it was \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/02\/honey-and-raspberry-pancakes-for-shrove.html\" target=\"_blank\"\u003E\u003Cb\u003EHoney and Raspberry Pancakes \u003C\/b\u003E\u003C\/a\u003E. . . a lovely treat.\u0026nbsp; Mmmm\u0026nbsp; . . . my mouth is watering just think about them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4775_zps58a0aa66.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4775_zps58a0aa66.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had a real longing this year for light and fluffy pancakes, and yet hearty pancakes . . . pancakes that reminded me of my travels during my younger years, when a stay at a hotel meant pancakes for breakfast.\u0026nbsp;\u0026nbsp; When I was a child my mother never ever made pancakes but for once a year, on pancake day . . . oh how we loved them.\u0026nbsp;\u0026nbsp; My poor mom was stuck at the stove for hours fulfilling our pancake desires!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4774_zps4862175b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4774_zps4862175b.jpg\" height=\"400\" width=\"372\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can remember traveling through Vermont when I was a young woman and stopping at a restaurant for breakfast in the Northern Part of the State past Burlington and near to the border . . . where it gets really watery and lakey and rivery . . . I know of no other words to describe it.\u0026nbsp;\u0026nbsp; It was a cool morning and the mist was rising up over the lake, in an almost ethereal way.\u0026nbsp; The perfect pancake morning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4778_zpse81f340b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4778_zpse81f340b.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI ordered pancakes for my breakfast and was served these pancakes which had been made with cornmeal, quite unlike any other I had ever eaten, and it was love, love, love at first bite.\u0026nbsp; I know that things seem to taste better with memory . . . and the memories of those pancakes are no exception.\u0026nbsp;\u0026nbsp; Every time I think of them my mouth waters . . . and of course they were served with fresh Vermont Maple Syrup.\u0026nbsp; Scrummo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4781_zpsafa2cd90.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4781_zpsafa2cd90.jpg\" height=\"336\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so I wanted a hearty pancake like that, modernized for today by using polenta.\u0026nbsp;\u0026nbsp; I had also seen photos of pancakes on the web, that had been baked over slices of crisp bacon, the batter flowing\u0026nbsp; around the crisp bacon . . . all crisp and golden.\u0026nbsp;\u0026nbsp; Oh my, but they have always looked so tasty, and so I decided to add this aspect to my 2013 pancake as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4782_zpsdbe95544.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4782_zpsdbe95544.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe result was a delicious pancake, moist from the use of sour milk, with nice bits of crunch throughout from the polenta . . . and that salty smoked moreish flavour from the Bacon, which goes so very well with the sweetness of the Maple Syrup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4787_zps75835bbf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4787_zps75835bbf.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so here you have my pancake day offering for Shrove Tuesday, 2013. \u0026nbsp; Polenta and Bacon Pancakes.\u0026nbsp; Enjoy! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\" photo SAM_4776_zps7264b4d8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4776_zps7264b4d8.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Polenta and Bacon Pancakes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes approximately 16 (8 servings)\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/polenta-and-bacon-pancakes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGolden brown, sour milk tender, with a slight crunch.\u0026nbsp; Deliciously salty sweet and peppery, should you so choose.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n170g of coarse polenta (cornmeal, 1 cup)\u003Cbr \/\u003E\n100g of plain flour (1 cup)\u003Cbr \/\u003E\n1 1\/2 tsp baking powder\u003Cbr \/\u003E\n3\/4 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\nfreshly ground black pepper to taste\u003Cbr \/\u003E\n16 rashers of lightly cooked dry cure rindless streaky bacon\u003Cbr \/\u003E\n(smoked or not, as you prefer)\u003Cbr \/\u003E\n393ml of sour milk (1 2\/3 cup)\u003Cbr \/\u003E\n(to sour milk, squeeze the juice of half a lemon into the measuring beaker, and fill with\u003Cbr \/\u003E\nthe milk to 393ml.\u0026nbsp; Allow to stand for 5 minutes before proceeding.)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n60ml of pure maple syrup (1\/4 cup)\u003Cbr \/\u003E\n4 TBS melted unsalted butter, or bacon fat\u003Cbr \/\u003E\n(How naughty do you feel?)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo serve:\u003Cbr \/\u003E\ncold butter and maple syrup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4779_zpsfffe3b3a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4779_zpsfffe3b3a.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to low and place a baking sheet lined with baking paper inside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the polenta, flour, baking powder, bicarbonate of soda, salt and pepper\n (if using) together in a bowl.\u0026nbsp;\u0026nbsp; In another bowl whisk together the \nsour milk, eggs, maple syrup and melted butter or bacon fat.\u0026nbsp; Blend \nthoroughly.\u0026nbsp;\u0026nbsp; Add the wet ingredients to the dry all at once and stir \ntogether just to combine.\u0026nbsp; A few lumps are normal and welcome.\u0026nbsp; Transfer\n to a pouring beaker. (This will make things so much easier, trust me.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightly\n grease your skillet and heat over medium heat.\u0026nbsp;\u0026nbsp; Place a slice of bacon\n in the skillet, or two depending on the size of your skillet and \nleaving a goodly amount of space between.\u0026nbsp;\u0026nbsp; Carefully pour batter over \nthe bacon to cover.\u0026nbsp; (about 1\/4 cup)\u0026nbsp; Cook, until the undersides of the \npancake are golden brown and the surface of the pancake is covered with \nbubbles.\u0026nbsp; Carefully flip over and cook until the other sides are golden \nbrown.\u0026nbsp; Transfer to a warm oven and keep warm while you\u0026nbsp; cook the \nremaining pancakes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4784_zps609ce484.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4784_zps609ce484.jpg\" height=\"364\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe hot with cold butter for spreading and plenty of Maple Syrup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; If you are feeling really indulgent you can serve them with more bacon and some cold tinned sliced peaches.\u0026nbsp; Nom! Nom!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4427946569890965161\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/polenta-bacon-pancakes-for-shrove.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4427946569890965161"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4427946569890965161"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/polenta-bacon-pancakes-for-shrove.html","title":"Polenta \u0026 Bacon Pancakes for Shrove Tuesday"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-96f4f-kMM2Y\/U9nro1TxvJI\/AAAAAAAACK0\/h-Jm-oltmmE\/s72-c\/shrove.jpg","height":"72","width":"72"},"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8449653859348112898"},"published":{"$t":"2012-11-07T04:00:00.000+00:00"},"updated":{"$t":"2012-11-15T16:47:59.327+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking Techniques"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Simple Chicken Cordon Bleu"},"content":{"type":"html","$t":"\u003Cimg height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2701.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe are terribly fond of chicken here in The English Kitchen. I think it is the one protein that we eat the most of and we probably have it at least twice a week. \u0026nbsp;We may have a red meat once a week, or even less than that . . . and we always have fish at least once as well . . . but chicken, well, it's a real mainstay in our kitchen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2702.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMore often than not, I will serve Chicken Breasts. \u0026nbsp;Chicken was not something we had very often when I was growing up. \u0026nbsp;Occasionally my mother would do a Roast Chicken as a treat . . . and every once in a Blue Moon she would cook Maryland Fried Chicken, which we loved. \u0026nbsp;It was Chicken Breasts, dipped in egg and cracker crumbs and then fried. \u0026nbsp;When that was on the menu, we knew were in for a real treat! \u0026nbsp;Chicken used to be a lot more expensive in the olden days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"343\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2705.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNowadays it's fairly affordable, depending on which type you buy. \u0026nbsp;If you are not bothered as to it's source or the ethics of responsible rearing, well then you could probably eat chicken every night of the week, coz that kind of chicken is cheap as chips. \u0026nbsp;I am a bit more bothered about these things. \u0026nbsp;The Toddster worked on a Battery Chicken Egg Farm in Germany when he as younger for a short time and it was more than he could\u0026nbsp;stomach\u0026nbsp;. . . I have a real heart for animal cruelty and so I don't have a stomach for eating any kind of meat that's not raised according to high standards of animal welfare . . . so we eat chicken about twice of three times a week, and it's always free range.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2709.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know if I had a large family to feed it might be different, but for now it's just us two here, \u0026nbsp;and I can afford to pay a bit more. \u0026nbsp;I know not everyone has that option. I love chicken breasts because they are like a blank canvas just waiting to be written upon. \u0026nbsp; They take to so many different flavours and styles of cooking . . . and as long as you don't overcook them, they make a pretty good basis for a delicious supper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2716.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I cooked them a la Cordon Bleu. \u0026nbsp;I know . . . which interestingly enough is not to be confused with the French Cooking School of the same name. \u0026nbsp;Cordon Bleu actually originated in Switzerland . . . and was done using veal cutlets, stuffed with cheese and ham. \u0026nbsp;Chicken Cordon Bleu is, I believe . . . an American invention. \u0026nbsp; \u0026nbsp;Cordon Bleu merely means Blue Ribbon . . . and this is my blue ribbon chicken!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2717.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI broke all the rules of course. \u0026nbsp;But I think I have made it better. \u0026nbsp;I rolled the ham around the cheese, a good Swiss Emmenthal in this case, and then I cut a pocket into the chicken breast and stuffed it inside. \u0026nbsp;No risk of the cheese oozing out because it's inside the ham. \u0026nbsp;I also happen to believe that if you can cut through the fibres of a chicken breast like that . . . you are going to have one very tender chicken breast. \u0026nbsp;I could be wrong, don't quote me on that . . . I only know for sure that it seems to work.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2720.jpg\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat was the only rule I broke though. \u0026nbsp;I then floured, egged and crumbed it as per normal, or pane (pan-aaaa) as it was called in Culinary School. \u0026nbsp;I added butter to the crumbs ahead of time so that I wouldn't have to fry them, and then I baked them for a few minutes at a high temperature, and then finished them off at a lower temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2726.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result . . . perfectly cooked Chicken Cordon Bleu . . . crisply crumbed on the outside, moist and tender on the insides and chock full of oozing cheese and ham.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2725.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn short. \u0026nbsp;Fabulous. \u0026nbsp;But don't take my word for it. \u0026nbsp;Try them out yourself and see if I'm not telling the truth. \u0026nbsp;☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"338\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2728.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\n\n\n\n\u003Ci style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E\u003Cb\u003E*Simple Chicken Cordon Bleu*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EServes 4 to 6\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/simple-chicken-cordon-bleu\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EA traditionally complicated dish, simplified.\u0026nbsp; Delicious and quite easy really!\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\" \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E25 buttery round crackers\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E4 slices of sourdough bread\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E6 TBS butter, melted\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E8 thin slices of deli ham\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E8 ounces of emmenthaler cheese, grated (about 2 cups, Swiss)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E4 large boneless, skinless chicken breasts (I like to use free range chicken)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003Efine sea salt and freshly ground black pepper\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E3 large free range eggs\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E2 TBS Dijon mustard\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003E100g of plain flour (about 1 cup)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\" \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EPreheat the oven 225*C\/425*F\/ gas mark 7.\u0026nbsp; Have ready a large baking tray with a lip.\u0026nbsp; Stir together about 1 tsp of salt and 1\/2 tsp of black pepper in a small bowl.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\" \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EPut the crackers into a food processor and blitz until they are coarsely ground.\u0026nbsp; Dump into a bowl.\u0026nbsp; Do the same with the bread, dumping it into the same bowl.\u0026nbsp; Pour the melted butter over all and toss together.\u0026nbsp; Spread the crumb mixture out over the baking tray.\u0026nbsp; Bake them in the hot oven, stirring them from time to time, until golden brown.\u0026nbsp; This can take anywhere between 3 to 5 minutes.\u0026nbsp; Remove from the oven and place in a shallow bowl.\u0026nbsp; Set the tray aside.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\" \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EWash your chicken breasts, pat dry and then cut a deep pocket in the thickest part of the breast, with a sharp knife, making an opening of about 3 inches, sliding the knife carefully inside to create the cavity without cutting through the meat to the back or the bottom.\u0026nbsp; Lay your slices of ham out on a board.\u0026nbsp; Top each slice with 1\/8th of the grated cheese (about 1\/4 cup), then roll the ham tightly around it to cover the cheese completely.\u0026nbsp; Stuff two of these ham rolls in each cavity of the chicken.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\" \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EBeat the eggs, together with the mustard,\u0026nbsp; in a shallow bowl.\u0026nbsp; Place the flour in another shallow bowl.\u0026nbsp; You should have three shallow bowls laid out.\u0026nbsp; Place them in this order:\u0026nbsp; Flour, Eggs and then finally bread crumbs.\u0026nbsp; Season each chicken breast all over with some of the salt and pepper mix.\u0026nbsp; Roll each in the flour, then dip into the egg to coat, finally rolling each in the toasted crumbs, pressing the crumbs on to help them adhere.\u0026nbsp; Place them onto a clean baking sheet, when done, leaving a bit of space between each.\u0026nbsp; (At this point you could refrigerate them until you are ready to bake them\u0026nbsp; if you wished.)\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\" \/\u003E\n\u003Cspan style=\"color: #333333; font-family: Arial, Verdana, sans-serif; font-size: 13px;\"\u003EPlace them into the heated oven and bake for 10 minutes at the higher temperature.\u0026nbsp; Reduce the oven heat to 200*C\/400*F\/ gas mark 6, and bake for a further 20 to 25 minutes, or until golden brown and the chicken juices run clear when it is pierced with a fork.\u0026nbsp; Transfer to a platter and tent with foil.\u0026nbsp; Allow to rest for five minutes before serving.\u003C\/span\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8449653859348112898\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/simple-chicken-cordon-bleu.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8449653859348112898"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8449653859348112898"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/simple-chicken-cordon-bleu.html","title":"Simple Chicken Cordon Bleu"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6608161104777125159"},"published":{"$t":"2012-11-02T04:00:00.000+00:00"},"updated":{"$t":"2013-09-25T17:08:07.039+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"methods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Oven Baked Breaded Pork Chops"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2662.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had the Missionaries for tea today.  There are two sets of two each here in Chester, now . . . but you are only allowed to feed two at a time.  One set has a car and the other doesn't.  Today we had the car-less ones and next week we'll have the other pair.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2684.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;We've only ever had girl missionaries once . . . I liked to spoil them too . . . and it was fun to share recipes with them . . . but that was only once for a few months.\u0026nbsp; They were nice girls, well . . . young women really.\u0026nbsp; They helped to pack up our books for us when we were moving back up here to Chester from Brenchley in Kent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2676.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGirls add a special touch to everything they do . . . the nicest thing was when I was unpacking the books and found a little note from one of them.\u0026nbsp; She had drawn a little picture and left a message and tucked it in amongst the books.\u0026nbsp; It was so nice to see . . . and helped me to feel a bit less bereft . . .\u003Cbr \/\u003E\nBoys\/men . . . not quite the same, but special in their own unique ways.\u0026nbsp; I do like to spoil them all . . . and part of how I do that is feeding them whenever I can.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2683.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I did my special oven baked pork chops for the lads.\u0026nbsp; They went down a real treat along with mash and carrots . . . salad (girls like salad, boys not so much), crusty rolls . . . and for dessert some scrummy Fluffer Nutter Brownies (Look for them tomorrow) and a little taste of home . . . pistachio pudding.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2682.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI managed to get one photo of the chops plated, but that is all.\u0026nbsp; Todd doesn't like me photographing the food when they are here.\u0026nbsp; He's afraid they will think I'm a bit of a nut, I think . . . but that's ok.\u0026nbsp; I don't mind who thinks I am a nut . . . so I got one photo.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2680.jpg\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe others . . . I took them in the kitchen when I was plating up . . . what the eye don't see the heart don't grieve they say, and Todd was none the wiser . . .\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou want a nice thick pork chops for these . . . old fashioned ones with a bit of fat and bone.\u0026nbsp; Those are the more tender ones.\u0026nbsp; It's more of a method than a recipe really . . . very simple and very delicious.\u0026nbsp; You can adapt it to as many servings as you wish.\u0026nbsp; They are always very well received.\u0026nbsp; And today . . . well, today was no exception. ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Feb22037.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Oven Baked Breaded Pork Chops*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nThese directions are for one chop, but can be multiplied\u003Cbr \/\u003E\nto as many as you want to serve.\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-baked-breaded-pork-chops\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n is more of a method than a recipe.\u0026nbsp; It is the way I have been doing my \nbreaded pork chops for years and years.\u0026nbsp; They always end up tender and \nmoist.\u0026nbsp; The crumbs on the bottom don't always stick, but they do meld \ninto the juices to make a luscious sauce and the crumbs on the top always\n stay put.\u0026nbsp; All in all they are truly delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 bone in pork chop per person\u003Cbr \/\u003E\nsalt, pepper, dried sage and garlic powder\u003Cbr \/\u003E\n2 TBS of fine dry bread crumbs per chop\u003Cbr \/\u003E\nbutter to dot \u003Cbr \/\u003E\napple juice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F.\u0026nbsp; Line a large shallow baking tray with foil \nand lightly grease the foil.\u0026nbsp; Onto the baking sheet place as many chops \nare you are wanting to serve.\u0026nbsp; Obviously if you are only cooking one or \ntwo you will want a smaller baking tray.\u0026nbsp; Dust the top surface of each \nchop with some salt, pepper, sage (rubbed between your fingertips) and \ngarlic powder to taste.\u0026nbsp; Then sprinkle a tablespoon of bread crumbs \nevenly over top of each one. Dot with butter.\u0026nbsp; Pour apple juice into the baking tray \nevenly around the chops, trying not to disturb the crumbs on top. Place \nthe tray into the oven and bake for 15 to 20 minutes, checking to make \nsure the apple juice does not boil dry in the pan.\u0026nbsp; Once the crumbs have\n begun to brown on top, remove the pan from the oven.\u0026nbsp; Carefully turn \neach chop over without disturbing the crumb topping and repeat the \nprocess for seasoning and crumbing on the underside.\u0026nbsp; If you need more \njuice in the pan, once again pour it around the chops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; Return the pan \nto the oven and cook for another 15 to 20 minutes, until nicely browned \non top and the juices have thickened into a bit of a sauce.\u0026nbsp; Check every\n 10 minutes or so to make sure the pan is not going dry and top up with \nmore juice if need be.\u0026nbsp; Serve hot with some of the pan juices spooned \nover top.\u0026nbsp; Fabulous!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6608161104777125159\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/oven-baked-breaded-pork-chops.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6608161104777125159"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6608161104777125159"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/oven-baked-breaded-pork-chops.html","title":"Oven Baked Breaded Pork Chops"}],"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"}}]}});