// API callback
related_results_labels_thumbs({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241"},"updated":{"$t":"2023-08-11T07:00:32.850+01:00"},"category":[{"term":"Baking"},{"term":"Teatime Treats"},{"term":"Chicken"},{"term":"Delicious Mains"},{"term":"vegetables"},{"term":"simple suppers"},{"term":"Cakes"},{"term":"Desserts"},{"term":"Scrummy Snacks"},{"term":"cooking for two"},{"term":"Fruit"},{"term":"Breakfast"},{"term":"quick breads"},{"term":"Cheese"},{"term":"Salads"},{"term":"Elevensies"},{"term":"Meat"},{"term":"pasta"},{"term":"Quick and Easy"},{"term":"holidays"},{"term":"Leftovers"},{"term":"Sauces"},{"term":"Casseroles"},{"term":"Breads"},{"term":"product reviews"},{"term":"Comfort Foods"},{"term":"Traditional"},{"term":"Sandwiches"},{"term":"potatoes"},{"term":"Fabulous Sides"},{"term":"Cheap and Cheerful Mains"},{"term":"family pleasers"},{"term":"Decadent Desserts"},{"term":"simple desserts"},{"term":"Eggs"},{"term":"summer"},{"term":"Chocolate"},{"term":"Soups"},{"term":"muffins"},{"term":"Cookies"},{"term":"fish"},{"term":"Vegetarian"},{"term":"Poultry"},{"term":"Puddings"},{"term":"brunch"},{"term":"healthy options"},{"term":"Cookies and squares"},{"term":"coffee break"},{"term":"side dishes"},{"term":"family favourites"},{"term":"pies and tarts"},{"term":"beef"},{"term":"cookies and bars"},{"term":"simple sauces"},{"term":"meat and potatoes"},{"term":"Celebrations"},{"term":"soups and stews"},{"term":"Pies"},{"term":"cookbook review"},{"term":"Diabetic friendly"},{"term":"Weekends"},{"term":"afternoon tea"},{"term":"seasonal favourites"},{"term":"Dressings"},{"term":"lemon"},{"term":"small batch"},{"term":"Pork"},{"term":"Fruits"},{"term":"Light Suppers"},{"term":"appetizers"},{"term":"for the kids"},{"term":"Product endorsements"},{"term":"autumn"},{"term":"Bacon"},{"term":"Christmas"},{"term":"Recipe Roundup"},{"term":"Cake"},{"term":"Tex Mex"},{"term":"storecupboard suppers"},{"term":"cakes and cookies"},{"term":"cookbookery"},{"term":"cooking for one"},{"term":"apples"},{"term":"turkey"},{"term":"scones"},{"term":"Rice"},{"term":"jams and preserves"},{"term":"yeast breads"},{"term":"Dessert"},{"term":"Winter Warmers"},{"term":"burgers"},{"term":"pastry"},{"term":"Holiday Food"},{"term":"Teatime"},{"term":"breakfast on the go"},{"term":"low fat options"},{"term":"Bread"},{"term":"hot sandwich"},{"term":"nuts"},{"term":"simple sides"},{"term":"tomatoes"},{"term":"dips and spreads"},{"term":"gluten free"},{"term":"Berries"},{"term":"little cakes"},{"term":"simple dishes"},{"term":"Picnics"},{"term":"economical"},{"term":"light lunches"},{"term":"Muffins \u0026 Scones"},{"term":"cakes scrummy snacks"},{"term":"low carb"},{"term":"one dish suppers"},{"term":"pizza"},{"term":"small cakes"},{"term":"British Turkey"},{"term":"Chicken breasts"},{"term":"biscuits"},{"term":"dairy"},{"term":"early autumn"},{"term":"feeding the missionaries"},{"term":"simple side dishes"},{"term":"slow cooking"},{"term":"Curries"},{"term":"nostalgia"},{"term":"Cirio"},{"term":"Sausages"},{"term":"beans and pulses"},{"term":"late summer"},{"term":"Cooking Techniques"},{"term":"Crockpot"},{"term":"Seafresh"},{"term":"Winter Food"},{"term":"simple lunches"},{"term":"cereals"},{"term":"Comfort Food"},{"term":"Easter"},{"term":"Gifts"},{"term":"Old Favourites"},{"term":"Spring"},{"term":"Sunday Lunch"},{"term":"ham"},{"term":"man-food"},{"term":"sides"},{"term":"Air Fryer"},{"term":"Cook-bookery"},{"term":"Dinner parties"},{"term":"Meals of the Week"},{"term":"cinnamon"},{"term":"pancakes"},{"term":"roast dinners"},{"term":"whole grains"},{"term":"Pies and Cakes"},{"term":"The Classics"},{"term":"Tutorials"},{"term":"ginger"},{"term":"lamb"},{"term":"pies and bakes"},{"term":"After School"},{"term":"Big Blue Binder"},{"term":"My Top Fourteen"},{"term":"bananas"},{"term":"foreign delights"},{"term":"giveaways"},{"term":"savoury bakes"},{"term":"Christmas Cookies"},{"term":"Keto"},{"term":"Nigel Slater"},{"term":"Tacos"},{"term":"entertaining"},{"term":"healthy"},{"term":"little indulgences"},{"term":"one dish meals"},{"term":"strawberries"},{"term":"Beverages"},{"term":"Holiday Desserts"},{"term":"Stir fries"},{"term":"candies"},{"term":"comfort foods."},{"term":"dried fruit"},{"term":"mid-week meals"},{"term":"skillet meals"},{"term":"Bread Machine"},{"term":"Irish food"},{"term":"Mary Berry"},{"term":"Pork Chops"},{"term":"Techniques"},{"term":"blueberry"},{"term":"meatballs"},{"term":"oats"},{"term":"pickles and relishes"},{"term":"stuffings"},{"term":"Al Fresco Dining"},{"term":"Blue Moon Treats"},{"term":"Frostings"},{"term":"Mastering the Basics"},{"term":"brownies"},{"term":"oven bakes"},{"term":"savoury breads"},{"term":"Christmas Desserts"},{"term":"Grilling"},{"term":"Guest Post"},{"term":"hotdogs"},{"term":"one pot meals"},{"term":"preserving"},{"term":"pumpkin"},{"term":"store cupboard delights"},{"term":"Betty's Baking Secrets"},{"term":"Book Reviews"},{"term":"British"},{"term":"Diner food"},{"term":"Pot Roasting"},{"term":"Starters"},{"term":"Thanksgiving"},{"term":"cupcakes"},{"term":"family suppers"},{"term":"healthy snacks"},{"term":"low GI"},{"term":"lunch box treats"},{"term":"meats"},{"term":"old fashioned puddings"},{"term":"once in a blue moon treats"},{"term":"sheet pan suppers"},{"term":"small indulgences"},{"term":"vintage recipes"},{"term":"Christmas Baking"},{"term":"cookbooklets"},{"term":"frozen desserts"},{"term":"mains"},{"term":"onions"},{"term":"salmon"},{"term":"traditonal"},{"term":"Cabbage"},{"term":"Soups and Starters"},{"term":"Thrift"},{"term":"Warm Salads"},{"term":"Week Night Savers"},{"term":"healthy alternatives"},{"term":"hearty lunches"},{"term":"husband pleasers"},{"term":"nibbles"},{"term":"peanut butter"},{"term":"school dinners"},{"term":"slow and easy"},{"term":"small bites"},{"term":"thrifty"},{"term":"your five a day"},{"term":"Christmas Dinner"},{"term":"Dr Oetker"},{"term":"Ground Beef"},{"term":"Parties"},{"term":"Roundups"},{"term":"bundt cakes"},{"term":"debbie\u0026andrew's"},{"term":"jam"},{"term":"macaroni"},{"term":"no bake"},{"term":"vegan"},{"term":"waffles"},{"term":"Christmas Lunch"},{"term":"Cooking in Quarantine"},{"term":"French Toast"},{"term":"Froothie"},{"term":"Grains"},{"term":"Honey"},{"term":"Icings"},{"term":"Leerdammer Blogger Challenge"},{"term":"Marmalade"},{"term":"Novelties"},{"term":"Pancake Day"},{"term":"Quick Eats"},{"term":"Scottish food"},{"term":"Tuna"},{"term":"cookies and squares teatime treats"},{"term":"donuts"},{"term":"eddingtons"},{"term":"leftovers. quick and easy suppers"},{"term":"loaves"},{"term":"make ahead"},{"term":"mixes"},{"term":"noodles"},{"term":"rhubarb"},{"term":"seafood"},{"term":"steamed puddings"},{"term":"sugar free"},{"term":"Buffets"},{"term":"Canadian"},{"term":"Candy"},{"term":"Chef Knives Expert"},{"term":"Corn"},{"term":"Fish Society"},{"term":"French Fridays"},{"term":"Gnocchi"},{"term":"Instant Pot"},{"term":"Italian Food"},{"term":"Mackays"},{"term":"Main Courses"},{"term":"Meat Free Mondays"},{"term":"National Marmalade Week"},{"term":"Restaurant reviews"},{"term":"Squash"},{"term":"SundayTimes"},{"term":"Thai"},{"term":"Valentine Treats"},{"term":"Vegetables Vegetarian"},{"term":"cheap and cheeful mains"},{"term":"cheap and cheerful sides"},{"term":"cooking  for two"},{"term":"crumbles"},{"term":"dumplings"},{"term":"elevenses"},{"term":"five a day"},{"term":"grills"},{"term":"healthy eating"},{"term":"hearty suppers"},{"term":"ladies' luncheons"},{"term":"light desserts"},{"term":"oven meals"},{"term":"pub fare"},{"term":"simple dressings"},{"term":"snacks"},{"term":"special treats"},{"term":"sponsered posts"},{"term":"stews"},{"term":"sweet tooth pleasers"},{"term":"BBQ"},{"term":"Chops"},{"term":"Controlling Diabetes"},{"term":"Doughnuts"},{"term":"Egg and dairy free"},{"term":"Father's Day"},{"term":"Frozen treats"},{"term":"GBBO"},{"term":"Halloween"},{"term":"Holiday in Cumbria"},{"term":"Hot Weather Food"},{"term":"Lasagne"},{"term":"Maple"},{"term":"Mexican food"},{"term":"Milk"},{"term":"Mrs Crimbles"},{"term":"Newman's Own"},{"term":"Saving Money"},{"term":"Savoury Puddings"},{"term":"Snack cakes"},{"term":"Sour Dough Bread"},{"term":"Space Grill"},{"term":"St Patrick's Day"},{"term":"Welsh Lamb and Beef"},{"term":"almonds"},{"term":"braises"},{"term":"cherries"},{"term":"coconut"},{"term":"competitions"},{"term":"cookes and squares"},{"term":"giveaway  winner"},{"term":"glazes"},{"term":"gravy"},{"term":"herbs and spices"},{"term":"ice cream"},{"term":"legumes"},{"term":"loafs"},{"term":"low sugar"},{"term":"meatless"},{"term":"mincemeat"},{"term":"occasions and events"},{"term":"oriental"},{"term":"seasonal"},{"term":"spices"},{"term":"tea breads"},{"term":"toasties"},{"term":"tools and techiques"},{"term":"wings"},{"term":"30 Minute Meals"},{"term":"All Time Top Ten Recipes on The English Kitchen"},{"term":"Asparagus"},{"term":"August"},{"term":"Barbeques"},{"term":"Butchers"},{"term":"Chinese Food"},{"term":"Chips"},{"term":"Citrus"},{"term":"Cod"},{"term":"Cookbooks"},{"term":"Easy Meals"},{"term":"Film Reviews"},{"term":"Food for Pets"},{"term":"Hints and Tips"},{"term":"Holiday ready meals"},{"term":"JImmy's Farm"},{"term":"Jubilee Celebrations"},{"term":"Larkrise Cookery"},{"term":"Laughing Cow"},{"term":"Lightened up recipes"},{"term":"MEASUREMENT CONVERSION LIST"},{"term":"Macmillan Cancer Support"},{"term":"Maldon"},{"term":"My Cookbook"},{"term":"Newmans Own"},{"term":"Nova Scotia"},{"term":"Nutella"},{"term":"Oak Cottage Recipe Round Up"},{"term":"Recipes You Should Know By Heart"},{"term":"Round Ups"},{"term":"Scrummy bits"},{"term":"Special Occasions"},{"term":"Sunvil Supper Club"},{"term":"Tassimo"},{"term":"Vanilla"},{"term":"World Cup"},{"term":"baking challenges"},{"term":"brining"},{"term":"broccoli"},{"term":"campfire cookery"},{"term":"challenges"},{"term":"chutney"},{"term":"condiments"},{"term":"eggs. Sandwiches"},{"term":"family"},{"term":"fillings"},{"term":"foil cooking"},{"term":"fresh herbs"},{"term":"granola"},{"term":"hygge"},{"term":"leeks"},{"term":"lemon curd"},{"term":"methods"},{"term":"microwave cooking"},{"term":"mom"},{"term":"party food"},{"term":"raspberries"},{"term":"recipe contests"},{"term":"relishes"},{"term":"restaurant specials"},{"term":"rubs"},{"term":"scrummy snacks. elevenses"},{"term":"shortbread"},{"term":"steak"},{"term":"tinned food"},{"term":"yogurt"},{"term":"#BakingWithBarleycup"},{"term":"#MorrisonsMums\/Dads Love Summer eBook Linky Challenge"},{"term":"#RenshawBakeOff"},{"term":"A Greek Meal"},{"term":"A Savoury Round-up of the Traditional and not so Traditional"},{"term":"A Valentines Day Feast"},{"term":"Actifry"},{"term":"Age UK"},{"term":"All my Pancake Recipes"},{"term":"Amy's Kitchen"},{"term":"Argos"},{"term":"Asian"},{"term":"At Your Request"},{"term":"Bake Sales"},{"term":"Baking videos"},{"term":"Balsajo Black Garlic"},{"term":"Barbecue"},{"term":"Beautiful Book Company"},{"term":"Birthdays"},{"term":"Biscotti"},{"term":"Bonfire Night"},{"term":"British Food"},{"term":"Cadbury"},{"term":"Cake Bakery"},{"term":"Capricorn Somerset Goats Cheese"},{"term":"Caring for Your knives"},{"term":"Chadwicks"},{"term":"Cheese."},{"term":"Children"},{"term":"Cinco de Mayo"},{"term":"Cobblers"},{"term":"Come Dine With Me Blogging Event 2012"},{"term":"Cookbooklets Christmas Offer 2016"},{"term":"Cooking at the Manor"},{"term":"Cookng for Two"},{"term":"Curry Week"},{"term":"Day Of The Girl"},{"term":"Degustabox"},{"term":"Deli Kitchen"},{"term":"Delicious Mains="},{"term":"Denby"},{"term":"Dietbon"},{"term":"Dr. Oetker"},{"term":"English Provender Co"},{"term":"Farmer's Choice"},{"term":"Fast Food"},{"term":"Finalist Announcement"},{"term":"Finger Foods"},{"term":"Fish and Chips"},{"term":"Focaccia"},{"term":"Food and Blogging in General"},{"term":"Food memories"},{"term":"Fun"},{"term":"Game"},{"term":"Gift Hampers"},{"term":"Guy Fawkes"},{"term":"Harrods"},{"term":"Hello Fresh"},{"term":"Home Tour"},{"term":"Honest Herbal Teas"},{"term":"How to Build a Better Salad"},{"term":"How to Cook the steak perfectly"},{"term":"How to brew the perfect cup of tea"},{"term":"Hugh Fearnley-Whittingstall"},{"term":"Hungarian"},{"term":"Indian"},{"term":"Infographics"},{"term":"Insta Pot"},{"term":"Jamie Oliver"},{"term":"Jamie Oliver's Kitchen Kit"},{"term":"Japanese"},{"term":"Jules Clancy"},{"term":"Knorr Flavour Pot Challenge"},{"term":"Le Creuset Challenge"},{"term":"Leerdammer Toastie Challenge"},{"term":"Lets Talk Turkey"},{"term":"MY BOOK"},{"term":"Madhur Jaffrey"},{"term":"Make A Wish"},{"term":"March Grocery Haul"},{"term":"Meat Roasting"},{"term":"Miso"},{"term":"Mocktails"},{"term":"Mornflake Seed to Bowl"},{"term":"Morning Hacks"},{"term":"Morphy's Innovator"},{"term":"Mother's Day"},{"term":"Muffins 101"},{"term":"Munchy Seeds"},{"term":"National Chocolate Week"},{"term":"National Picnic Week"},{"term":"New Prince"},{"term":"Nibbles and Novels"},{"term":"Nigella"},{"term":"North East"},{"term":"Ocado Irish Shop"},{"term":"Olive Oil"},{"term":"Oreo"},{"term":"Organic September"},{"term":"Pampered Chef"},{"term":"Panasonic"},{"term":"Peppadew"},{"term":"Perfect Soft Boiled Eggs"},{"term":"Perfect boiled eggs"},{"term":"Pizza Express"},{"term":"Places to shop"},{"term":"Plan UK"},{"term":"Popovers"},{"term":"Pot Pie"},{"term":"Potatoes 101"},{"term":"Poutine Chips"},{"term":"Prawns"},{"term":"Prestat"},{"term":"Pretty Nostalgic"},{"term":"Proper Kitchen Management"},{"term":"Rachel's Organic"},{"term":"Recipe challenges. Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/foreign+delights?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/foreign%20delights"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$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":"15"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3221923766853002351"},"published":{"$t":"2018-10-22T04:00:00.000+01:00"},"updated":{"$t":"2018-10-22T04:00:02.000+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"}],"title":{"type":"text","$t":"Bavarian Sauerkraut"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vJ8I2Pjopio\/W8x2M2ofsII\/AAAAAAACGgo\/kkSP86GNzQcGFW9yBr-asK8ZmpSoTLLrwCLcBGAs\/s1600\/cover%2Boctoberfrest.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"375\" src=\"https:\/\/1.bp.blogspot.com\/-vJ8I2Pjopio\/W8x2M2ofsII\/AAAAAAACGgo\/kkSP86GNzQcGFW9yBr-asK8ZmpSoTLLrwCLcBGAs\/s400\/cover%2Boctoberfrest.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSome of the favourite holidays that Todd and I have taken together have been to Germany.\u0026nbsp; I actually lived in Germany for a time when I was a child, and have German ancestry on my mother's side and some on my father's side way, way back. Todd has lived there several times in his lifetime, both as a serving soldier\u0026nbsp; and then as a civilian farm worker.\u0026nbsp; In any case, it is a country which we both enjoy, not the least of which is because of the food!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-iylLNyLQi94\/W8x18_3IkaI\/AAAAAAACGf8\/lM44hadSYPA3ptnoHTTBMXEQ18fT-7SEwCLcBGAs\/s1600\/DSCN2270.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1275\" data-original-width=\"1600\" height=\"317\" src=\"https:\/\/4.bp.blogspot.com\/-iylLNyLQi94\/W8x18_3IkaI\/AAAAAAACGf8\/lM44hadSYPA3ptnoHTTBMXEQ18fT-7SEwCLcBGAs\/s400\/DSCN2270.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSince it is October I thought I would cook us a real October-fest meal the other night, of Bavarian Sauerkraut , Bochwurst and boiled potatoes. \u0026nbsp; \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-hy0NWgXBdgU\/W8x30uRzdZI\/AAAAAAACGhY\/vGZBWk5m7PUsClXvy6Ii1OTcba2dIGGsQCLcBGAs\/s1600\/7381_XXX_v1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"650\" data-original-width=\"650\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-hy0NWgXBdgU\/W8x30uRzdZI\/AAAAAAACGhY\/vGZBWk5m7PUsClXvy6Ii1OTcba2dIGGsQCLcBGAs\/s400\/7381_XXX_v1.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy mother's father and his family used to make their own Sauerkraut from scratch and indeed it is a very Nova Scotian Ingredient.\u0026nbsp; We buy it back home in wax cartons, much like milk cartons, with the most famous brand being Tancook (they also make Turnip Kraut which is really good).\u0026nbsp; Here I buy it in the jar, with the above being my favourite band.\u0026nbsp; There is not a lot of liquid in this one, so it hardly needs draining at all.\u0026nbsp; (My sister still makes her own Kraut.)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-I4nwMrFGR-s\/W8x39SqH6gI\/AAAAAAACGhc\/1wa6le-hJHYxJbOuOwbQClAk9G6XmnESwCLcBGAs\/s1600\/wholesale_bockwurst_UK_suppliers_the_sausage_man.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"576\" data-original-width=\"833\" height=\"276\" src=\"https:\/\/4.bp.blogspot.com\/-I4nwMrFGR-s\/W8x39SqH6gI\/AAAAAAACGhc\/1wa6le-hJHYxJbOuOwbQClAk9G6XmnESwCLcBGAs\/s400\/wholesale_bockwurst_UK_suppliers_the_sausage_man.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMom always cooked a piece or ham or a pig's knuckle in hers and I have cooked pickled pork with mine in the past which is very good, but for today I served the kraut with German Bockwurst, which is really like big fat hotdogs.\u0026nbsp; You don't really need to do anything to them, except to add them in a layer on top of the kraut about 5 or 10 minutes before it is done.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-BF1kZiCUz-Y\/W8x190SzNFI\/AAAAAAACGgA\/KyxE2Us3AdAeXZNQertFrqpeve_tWmdcgCLcBGAs\/s1600\/DSCN2271.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1416\" data-original-width=\"1600\" height=\"353\" src=\"https:\/\/4.bp.blogspot.com\/-BF1kZiCUz-Y\/W8x190SzNFI\/AAAAAAACGgA\/KyxE2Us3AdAeXZNQertFrqpeve_tWmdcgCLcBGAs\/s400\/DSCN2271.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey are already cooked, so basically you are just heating them through.\u0026nbsp; If you were going to cook them with ham, pork or some other raw meats, you would need to add them a lot sooner and perhaps cook the whole mess for a lot longer. Mom used to have hers cooking for the best part of a day, or at least for several\u0026nbsp; hours.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-h2yJ04Lytqw\/W8x1-LURVbI\/AAAAAAACGgE\/o36umaS2yKA7cGTfbr_PHs81vjGF4EijgCLcBGAs\/s1600\/DSCN2274.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1500\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/4.bp.blogspot.com\/-h2yJ04Lytqw\/W8x1-LURVbI\/AAAAAAACGgE\/o36umaS2yKA7cGTfbr_PHs81vjGF4EijgCLcBGAs\/s400\/DSCN2274.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMom always served hers with mashed potatoes and that is certainly what I have done for the most part. My favourite thing is a pile of mashed potatoes, with a heap of kraut and a knob of butter melted in.\u0026nbsp; Today however I kept to the German tradition of serving it with simple boiled garden potatoes . . .\u0026nbsp; boiled in the skins and then peeled and rolled in some butter, parsley and seasoning.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-HfH2wvnDOsw\/W8x4GRaPpYI\/AAAAAAACGhk\/THAD1QTkPT8npROYFyGlsHR6WIr_DFPNACLcBGAs\/s1600\/282422011_0_640x640.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"640\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-HfH2wvnDOsw\/W8x4GRaPpYI\/AAAAAAACGhk\/THAD1QTkPT8npROYFyGlsHR6WIr_DFPNACLcBGAs\/s400\/282422011_0_640x640.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA good German mustard is also very nice served with this dish.\u0026nbsp; I don't like the really hot one, preferring the medium hot, or even Dijon.\u0026nbsp; (Shhh . . .\u0026nbsp; don't tell the Germans!)\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-N2ypR4hQjis\/W8x1_hTpXtI\/AAAAAAACGgI\/svpWcXujUS4i6EuaswRaxBUBDJbg3_4iACLcBGAs\/s1600\/DSCN2275.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1347\" data-original-width=\"1600\" height=\"336\" src=\"https:\/\/4.bp.blogspot.com\/-N2ypR4hQjis\/W8x1_hTpXtI\/AAAAAAACGgI\/svpWcXujUS4i6EuaswRaxBUBDJbg3_4iACLcBGAs\/s400\/DSCN2275.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTodd likes his with hot English mustard.\u0026nbsp; He insists that English mustard is the only mustard worth eating.\u0026nbsp; LOL\u0026nbsp; He is such a Brit.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-0Ek-PlTetGM\/W8x3bxEJe-I\/AAAAAAACGhQ\/YW3Ncuig1TIGx7L3TV-DCYcTbRqHfkr2ACLcBGAs\/s1600\/DSCN2276.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1339\" data-original-width=\"1600\" height=\"333\" src=\"https:\/\/4.bp.blogspot.com\/-0Ek-PlTetGM\/W8x3bxEJe-I\/AAAAAAACGhQ\/YW3Ncuig1TIGx7L3TV-DCYcTbRqHfkr2ACLcBGAs\/s400\/DSCN2276.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAltogether this went down a real treat.\u0026nbsp; Of course if you were in Bavaria and a drinker you would be washing this down with iced mugs of a good German pilsner beer.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-KqevYFDev2o\/W8x2Cm9dpsI\/AAAAAAACGgM\/HSJlZJ3ilqQjti18xLdmUUoAQjaFfRx-QCLcBGAs\/s1600\/DSCN2277.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1467\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/3.bp.blogspot.com\/-KqevYFDev2o\/W8x2Cm9dpsI\/AAAAAAACGgM\/HSJlZJ3ilqQjti18xLdmUUoAQjaFfRx-QCLcBGAs\/s400\/DSCN2277.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe don't do alcohol as a beverage so I enjoyed mine with a diet coke and Todd with a glass of milk.\u0026nbsp; To each their own!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-j18gEYAVUKo\/W8x2D5FL7NI\/AAAAAAACGgQ\/Fb-Ws6J-GnA7kKIZwzzj-sNzUT1RtzrjACLcBGAs\/s1600\/DSCN2278.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1006\" data-original-width=\"1600\" height=\"251\" src=\"https:\/\/4.bp.blogspot.com\/-j18gEYAVUKo\/W8x2D5FL7NI\/AAAAAAACGgQ\/Fb-Ws6J-GnA7kKIZwzzj-sNzUT1RtzrjACLcBGAs\/s400\/DSCN2278.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA nice crusty roll is also great with this or a slice of a good Rye bread.\u0026nbsp; Oh, I do so love the German Brotchen!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-_tEBTT7pzog\/W8x2FbbcsnI\/AAAAAAACGgU\/4f0O3lsX7fAoLsKTtIhfbTp_apOMIR7jwCLcBGAs\/s1600\/DSCN2279.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1460\" data-original-width=\"1600\" height=\"363\" src=\"https:\/\/2.bp.blogspot.com\/-_tEBTT7pzog\/W8x2FbbcsnI\/AAAAAAACGgU\/4f0O3lsX7fAoLsKTtIhfbTp_apOMIR7jwCLcBGAs\/s400\/DSCN2279.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhenever we have travelled there breakfasts are always served with heaped baskets of fresh Brotchen . . .\u0026nbsp; crusty German bread rolls\u0026nbsp; . . .\u0026nbsp;\u0026nbsp; beautiful and fresh, crisp on the outsides and soft in the middle . . .\u0026nbsp; with plenty of cold butter for spreading . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-n1C9ni3MdK0\/W8x2G5w5GjI\/AAAAAAACGgY\/MeSB3tShmyoBTnoaq3twFkgEhLBJ-KxbQCLcBGAs\/s1600\/DSCN2280.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1315\" data-original-width=\"1600\" height=\"327\" src=\"https:\/\/4.bp.blogspot.com\/-n1C9ni3MdK0\/W8x2G5w5GjI\/AAAAAAACGgY\/MeSB3tShmyoBTnoaq3twFkgEhLBJ-KxbQCLcBGAs\/s400\/DSCN2280.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFresh jams, an assortment of fresh fruit, meusli, yogurt and platters of sliced meats and cheeses. Ohhhh . . .\u0026nbsp; butter cheese . . .\u0026nbsp; that is so good . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-_-irFh9NbSA\/W8x2IivPZaI\/AAAAAAACGgc\/zhSozUdA748kz76kfSAUO1IkXcdMCyWfACLcBGAs\/s1600\/DSCN2281.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1584\" data-original-width=\"1600\" height=\"395\" src=\"https:\/\/2.bp.blogspot.com\/-_-irFh9NbSA\/W8x2IivPZaI\/AAAAAAACGgc\/zhSozUdA748kz76kfSAUO1IkXcdMCyWfACLcBGAs\/s400\/DSCN2281.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHeck, now I am wanting to go back to Germany, if only for the breakfasts.\u0026nbsp; Sigh\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!-- START The Recipe Box --\u003E\u003C\/div\u003E\n\u003Cdiv class=\"recipe-inner\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"info\"\u003E\n\u003Cspan class=\"yield\" itemprop=\"recipeYield\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E6\u003C\/span\u003E\u003Cspan class=\"author\" itemprop=\"author\"\u003E\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/span\u003E\u003Cbutton class=\"printbutton\" id=\"printbutton\" onclick=\"this.parentElement.querySelector(\u0026quot;.print-options\u0026quot;).className=\u0026quot;print-options show-print-options\u0026quot;\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithImage\u0026quot;); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,\u0026quot;recipe\u0026quot;,\u0026quot;printWithOptions\u0026quot;); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"300\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-vJ8I2Pjopio\/W8x2M2ofsII\/AAAAAAACGgo\/kkSP86GNzQcGFW9yBr-asK8ZmpSoTLLrwCLcBGAs\/s320\/cover%2Boctoberfrest.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nBavarian Sauerkraut\u003C\/h3\u003E\n\u003Cdiv class=\"time\"\u003E\n\u003Cspan class=\"prepTime\" content=\"PT10M\" itemprop=\"prepTime\"\u003Eprep time: 10 mins\u003C\/span\u003E\u003Cspan class=\"cookTime\" content=\"PT40M\" itemprop=\"cookTime\"\u003Ecook time: 40 mins\u003C\/span\u003E\u003Cspan class=\"totalTime\" content=\"PT50M\" itemprop=\"totalTime\"\u003Etotal time: 50 mins\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nThis makes the perfect Octoberfest meal served with some boiled potatoes, German sausages and a good hot mustard!\u003C\/div\u003E\n\u003Cdiv class=\"ingredients\"\u003E\n\u003Ch3\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeIngredient\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n1 TBS bacon drippings or butter\u003C\/div\u003E\n\u003Cdiv\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n650g jar of mild wine sauerkraut (about 23 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS brown sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp caraway seeds\u003C\/div\u003E\n\u003Cdiv\u003E\n1 large apple, peeled, cored and diced\u003C\/div\u003E\n120ml chicken stock, cooking sherry or boiling water.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"instructions\"\u003E\n\u003Ch3\u003E\ninstructions:\u003C\/h3\u003E\n\u003Cdiv class=\"ing-section\" itemprop=\"recipeInstructions\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\nHeat the fat in a medium sized saucepan (with a lid) over medium \u003Cbr \/\u003E\nlow heat. (I use my La Creuset cast iron casserole) Add the onion and \u003Cbr \/\u003E\ncook, stirring frequently, until softened and translucent.\u0026nbsp; Drain the \u003Cbr \/\u003E\nsauerkraut and rinse if necessary.\u0026nbsp; Add to the pot along with the brown \u003Cbr \/\u003E\nsugar, caraway seeds and diced apple.\u0026nbsp; Add the stock\/sherry\/water.\u0026nbsp; Stir\u003Cbr \/\u003E\n\u0026nbsp;well together, then reduce to a really low temperature and cover \u003Cbr \/\u003E\ntightly. Simmer for 35 to 40 minutes, until almost all of the liquid has\u003Cbr \/\u003E\n\u0026nbsp;been absorbed.\u0026nbsp; Serve hot.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - If you are \u003Cbr \/\u003E\nserving hot dogs or bochwurst with this, layer them in the pot for the \u003Cbr \/\u003E\nlast 5 to 10 minutes or cook time to heat through.\u0026nbsp; Serve a portion of \u003Cbr \/\u003E\nsausage with some of the kraut and some boiled potatoes for a genuinely \u003Cbr \/\u003E\nauthentic German Meal.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"recipe-credit\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle\u003E.recipe-inner{text-align:left;max-width:620px;border:6px double #009BFF;padding:20px;background:#f2f2f2;margin: 40px auto;font-family:Lato, sans-serif;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video{display:none;visibility:hidden;}.recipe-inner a{color: #4193f0;}#recipe .recipe-name{font-size: 21px;}#recipe .info{position:relative;font-size:13px;text-transform:capitalize;border-bottom:2px solid #000;padding-bottom:7px;margin-bottom:20px}.info:after{content:'';display:table;clear:both}#recipe .info span:first-child{margin-right:30px}#printbutton{border:0;margin:0;color:#fff;float:right;background:#555; padding:5px;border-radius:3px;cursor:pointer}#recipe .time{text-transform:uppercase;font-size:12px;text-align:center;background:#fff;padding:15px 0;margin-bottom:20px}#recipe .time span:not(:last-child){margin-right:12px}#recipe .time span:not(:last-child):after{content:'';display:inline-block;height:10px;width:1px;background:#000;vertical-align:middle;margin-left:12px}#recipe .summary{line-height:1.7;font-style:italic;font-size: 15px !important;font-family:Lato, sans-serif !important;}.ingredients,.instructions{line-height:1.7;clear:both;font-size: 15px !important;font-family: 'Roboto','Open Sans', Lato, sans-serif;}.ingredients *, .instructions * { font-size: inherit !important; font-family: inherit !important; }.ingredients h3,.instructions h3,.notes h3{font-size:20px !important;font-weight:400 !important;margin-bottom:0;color:#000;text-transform: uppercase;}.ingredients ul{margin:0!important;margin-top:5px !important;}.instructions li{margin-bottom:15px !important;line-height:1.6;text-align:left;}.ingredients li{text-align:left}#recipe .instructions{margin-top: 30px;}#recipe .instructions ol,#recipe .instructions ol li {list-style:decimal !important;}#recipe .instructions ol{padding-left:39px;margin:0!important;margin-top:6px !important;}.posturl{border-top:1px solid #ccc;padding-top:10px;}.ing-section{padding-left:20px;margin: 10px 0;}.ing-section \u003E span{font-weight:700}.recipe-credit{font-size:13px;border-top: 1px solid #ccc;padding:10px;text-align:center;background:#ffffff;margin:-20px;margin-top:15px;}.recipe-credit a{color:blue;text-decoration:none;}.copyright-statement{font-size: 13px;font-style:italic;border-top: 1px solid #ccc;margin-top:15px;padding-top:15px;line-height:1.6;}.notes pre{font-size: 15px;margin: 10px 0;padding-left: 20px;font-family: inherit;line-height: 1.7;white-space: pre-line;}.notes h3{margin: 0}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info\u003Ediv {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info\u003Ediv:nth-child(5) ~ div{margin-top: 20px;}.nutrition-info\u003Ediv p{margin-top: 0;margin-bottom: 7px;}.print-options {display:none;position: absolute; top: 0; right: 0; background: #fff; border: 1px solid #ccc;z-index: 1;}.show-print-options{display:block}.print-options button { display: block; background: transparent; border: 0; cursor: pointer; padding: 10px; width: 100%; text-align: left; } .print-options button:hover { background: #555; color: #fff;}.ing-section \u003E br, .recipe-inner .time br{display: none}#recipe .image{text-align:center;margin-bottom:25px}#recipe .image img{max-width:100%}#recipe .recipe-name{line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;margin-bottom:20px}#recipe .time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0}#recipe .summary{margin-bottom:30px}#recipe .summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}#recipe .instructions{margin-top:30px}#recipe .instructions ol{padding-left:39px;margin-top:6px}\u003C\/style\u003E\u003Cscript\u003Efunction printDiv(a, printOption) { if (printOption === 'printWithOptions' || printOption === 'printWithImage') { this.parentElement.className = 'print-options'; } if(this.parentElement.classList.contains('print-options')) { var b = this.parentElement.parentElement.parentElement; } else { var b = this.parentElement.parentElement; } newWin = window.open('', 'printwin'); var c = newWin.document.createElement('style'); c.innerHTML = 'html{font-family:sans-serif}.print-options{display:none}img{visibility:hidden;display:none;}#recipe-pinit,#printbutton,.recipe-credit{visibility:hidden;display:none;}.info{text-align:center;text-transform:capitalize}.recipe-name{text-align:center}.info span{margin-right:20px}.time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000;}.time span{margin-right:20px}.adunit,.adunitlabel,.adunitwrapper,.adunitwrapper,.chicory-order-ingredients{display:none!important}.nutrition-info{font-size: 0;margin: 20px 0;padding: 10px;background: #fff;}.nutrition-info\u003Ediv {display: inline-block;font-size: 14px;width: 20%;text-align: center;}.nutrition-info\u003Ediv p{margin-top: 0;margin-bottom: 7px;}.ingredients h3, .instructions h3{text-transform:uppercase !important;}.notes{white-space:pre-line;}.recipe-keywords,.recipe-categories,.recipe-cuisine,.recipe-video {visibility:hidden;display:none}'; if (printOption === 'printWithImage') { c.innerHTML = c.innerHTML.replace('img{visibility:hidden;display:none;}', 'img{display:block;margin: 20px auto;width: auto;max-width:100%;}'); } newWin.document.getElementsByTagName('head')[0].appendChild(c); newWin.document.getElementsByTagName('body')[0].innerHTML = b.innerHTML; newWin.print(); }\u003C\/script\u003E\u003Cscript src=\"https:\/\/drive.google.com\/uc?export=view\u0026amp;id=1ApwXiqXHjzq43IxR9dInYtZZZ8UR4J9n\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-14KdIk4FO_A\/W8x2J5VMKaI\/AAAAAAACGgg\/wvFZaE6H6vgi9RE0vEWmCBgmCpONMhcCwCLcBGAs\/s1600\/DSCN2282.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Bavarian Sauerkraut\" border=\"0\" data-original-height=\"1364\" data-original-width=\"1600\" height=\"340\" src=\"https:\/\/3.bp.blogspot.com\/-14KdIk4FO_A\/W8x2J5VMKaI\/AAAAAAACGgg\/wvFZaE6H6vgi9RE0vEWmCBgmCpONMhcCwCLcBGAs\/s400\/DSCN2282.JPG\" title=\"Bavarian Sauerkraut\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe both really enjoyed this change of pace . . . October and German food go together like peas and carrots!\u0026nbsp; Guten Appetit!\u0026nbsp; Mahlzeit! Happy Octoberfest!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ffJWiYVx9bo\/W8yStfdxLqI\/AAAAAAACGh0\/icggfpyCDy4g4WAuAvOFvhMBc_EwNRKCACLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/4.bp.blogspot.com\/-ffJWiYVx9bo\/W8yStfdxLqI\/AAAAAAACGh0\/icggfpyCDy4g4WAuAvOFvhMBc_EwNRKCACLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3221923766853002351\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/10\/bavarian-sauerkraut.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3221923766853002351"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3221923766853002351"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/10\/bavarian-sauerkraut.html","title":"Bavarian Sauerkraut"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-vJ8I2Pjopio\/W8x2M2ofsII\/AAAAAAACGgo\/kkSP86GNzQcGFW9yBr-asK8ZmpSoTLLrwCLcBGAs\/s72-c\/cover%2Boctoberfrest.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3292042816617653700"},"published":{"$t":"2017-02-21T04:00:00.000+00:00"},"updated":{"$t":"2017-02-21T04:00:13.168+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Stir fries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Vegetable Chow Mein"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/--6gFLUS9dDE\/WELZFA-ZzAI\/AAAAAAAAbWQ\/us2ii3ipQpQipa4YJaL-KskJ5dUwCPx-ACLcB\/s1600\/DSCN9993.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"387\" src=\"https:\/\/3.bp.blogspot.com\/--6gFLUS9dDE\/WELZFA-ZzAI\/AAAAAAAAbWQ\/us2ii3ipQpQipa4YJaL-KskJ5dUwCPx-ACLcB\/s400\/DSCN9993.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis dish is quick, easy and delicious.\u0026nbsp; It is such a simple thing and goes very well with stir fries of any kind, and if you add a bit of leftover cooked meat or poulrty can even double as a main course.\u0026nbsp; Mmmm . . . Chicken chow mein.\u0026nbsp; Who doesn't love that!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-OIZdZY4_soQ\/WELY_9yD4KI\/AAAAAAAAbWI\/_Zv3c-iYaLglFpRAb8YZmc84L6bPBXyKQCLcB\/s1600\/DSCN0001.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/4.bp.blogspot.com\/-OIZdZY4_soQ\/WELY_9yD4KI\/AAAAAAAAbWI\/_Zv3c-iYaLglFpRAb8YZmc84L6bPBXyKQCLcB\/s400\/DSCN0001.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts light and quite healthy I think. \u0026nbsp; I love noodles and more often than not will use the packets of ready cooked noodles, but you can cook noodles from scratch if you have them.\u0026nbsp; I confess I have even in the past used spaghetti because it is what I have had. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GMAQqjQPjpM\/WELZCd0jQkI\/AAAAAAAAbWM\/ufMhoCx3p1cfjrpM_UltLxv4udZ0dFBvgCLcB\/s1600\/DSCN9994.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-GMAQqjQPjpM\/WELZCd0jQkI\/AAAAAAAAbWM\/ufMhoCx3p1cfjrpM_UltLxv4udZ0dFBvgCLcB\/s400\/DSCN9994.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFeel free to adapt the vegetables for what you have to hand.\u0026nbsp; I like to use onions, carrots, and cabbage.\u0026nbsp; I also toss in a handful of mushrooms, spring onions and some beand sprouts and water chestnuts. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-prUYHfR8d_Q\/WELZQlVMlVI\/AAAAAAAAbWU\/PZCaE3820V84k0znReVtrBn4vmeEioMowCLcB\/s1600\/DSCN9995.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"368\" src=\"https:\/\/2.bp.blogspot.com\/-prUYHfR8d_Q\/WELZQlVMlVI\/AAAAAAAAbWU\/PZCaE3820V84k0znReVtrBn4vmeEioMowCLcB\/s400\/DSCN9995.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't use a lot of seasoning, just some soy sauce, toasted sesame oil and a bit of salt and pepper.\u0026nbsp; There is no heavy cloying sauce.\u0026nbsp; The end result is fresh and light, without any really overpowering flavours, just gentle subtleties with the nice flavours and crunch of the vegetables shining through.. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ANWsBwShUbo\/WELZTawoIjI\/AAAAAAAAbWY\/mSDTspw2Aj4ePzktKi_Kq6u45cZ20sO5QCLcB\/s1600\/DSCN9996.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-ANWsBwShUbo\/WELZTawoIjI\/AAAAAAAAbWY\/mSDTspw2Aj4ePzktKi_Kq6u45cZ20sO5QCLcB\/s400\/DSCN9996.JPG\" width=\"385\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you have everything sliced and julienned and ready to go when you start, it really goes together in a flash!\u0026nbsp; I don't care if it is authentically Chinese or not.\u0026nbsp; I just know its tasty and we like it.\u0026nbsp; That's what counts the most! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-x02TVgZIy9Q\/WELZYXLPDRI\/AAAAAAAAbWk\/6YdQTdukkxM5mmM357DCwKLlJKFwBwRWgCLcB\/s1600\/DSCN9997.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"386\" src=\"https:\/\/1.bp.blogspot.com\/-x02TVgZIy9Q\/WELZYXLPDRI\/AAAAAAAAbWk\/6YdQTdukkxM5mmM357DCwKLlJKFwBwRWgCLcB\/s400\/DSCN9997.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Vegetable Chow Mein*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vegetable-chow-mein\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nQuick, easy and delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS vegetable oil\u003C\/div\u003E\n1 large brown onion, peeled, halved and cut into half moons\u003C\/div\u003E\n1 large carrot, peeled and julienned\u003C\/div\u003E\n4 spring onions, sliced\u003C\/div\u003E\n1\/2 head of cabbage, thinly sliced\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of closed cap mushrooms, sliced\u003C\/div\u003E\n8 ounces Chinese noodles, cooked according to the package directions, drained and rinsed\u003C\/div\u003E\n\u003Cdiv\u003E\nsmall tin of sliced water chestnuts, drained and rinsed\u003C\/div\u003E\n1 tin of bean sprouts, drained, or the equivalent in fresh bean sprouts (about 2 cups)\u003C\/div\u003E\n60ml soy sauce (1\/4 cup)\u003C\/div\u003E\n1 tsp toasted sesame oil\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-JPrAntiywM8\/WELZbKpEqtI\/AAAAAAAAbWo\/HUp3VtTqdeEegzHWhhm1agdJItnAYqc4ACLcB\/s1600\/DSCN9998.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/3.bp.blogspot.com\/-JPrAntiywM8\/WELZbKpEqtI\/AAAAAAAAbWo\/HUp3VtTqdeEegzHWhhm1agdJItnAYqc4ACLcB\/s320\/DSCN9998.JPG\" width=\"315\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst of all have all of your ingredients ready to go.\u0026nbsp; If you do this everything goes together in a flash!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the vegetable oil in a wok or a large skillet.\u0026nbsp; Add the onion and cook,\n until the onion is wilted, without browning.\u0026nbsp; Toss in the cabbage and \ncarrots and cook until crispy tender.\u0026nbsp; Add the mushrooms and bean \nsprouts.\u0026nbsp; Toss and cook until the mushrooms have cooked.\u0026nbsp;\u0026nbsp; Add the \nspring onions, water chestnuts, soy sauce and sesame oil.\u0026nbsp; Toss together\n until everything is coated and well mixed.\u0026nbsp; Season to taste with salt \nand pepper if desired.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TwWVdx91eRE\/WELZevkboVI\/AAAAAAAAbWs\/5e5RLIi2d00TH3Xe_KBxTffhvL2c14rsgCLcB\/s1600\/DSCN9999.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"197\" src=\"https:\/\/4.bp.blogspot.com\/-TwWVdx91eRE\/WELZevkboVI\/AAAAAAAAbWs\/5e5RLIi2d00TH3Xe_KBxTffhvL2c14rsgCLcB\/s400\/DSCN9999.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is not something we have really often, but when we do it is something we really enjoy.\u0026nbsp; I hope that you do too!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3292042816617653700\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/vegetable-chow-mein.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3292042816617653700"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3292042816617653700"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/vegetable-chow-mein.html","title":"Vegetable Chow Mein"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/--6gFLUS9dDE\/WELZFA-ZzAI\/AAAAAAAAbWQ\/us2ii3ipQpQipa4YJaL-KskJ5dUwCPx-ACLcB\/s72-c\/DSCN9993.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3984440981430238246"},"published":{"$t":"2015-11-11T04:00:00.000+00:00"},"updated":{"$t":"2015-11-11T06:24:00.537+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"}],"title":{"type":"text","$t":"Tabouleh and the Food of Souk el Tayeb Market"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Tabouleh 4_zpsurq4kfcz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/Tabouleh%204_zpsurq4kfcz.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my favourite salads is Tabouleh. \u0026nbsp; I first ate it at a party my brother was having.\u0026nbsp; I fell in love with it . . .\u0026nbsp; it's that beautiful colaberation of flavours . . .\u0026nbsp; lemon, mint, parsley, spring onions, tomatoes . .\u0026nbsp; cucumbers . . .\u0026nbsp; and then the bulgar wheat.\u0026nbsp; It's a perfect combination of flavours and textures!\u0026nbsp; Chewy, crunchy, tart, herby.\u0026nbsp; I love it all!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo Lebanese Home Cooking_zpsrbkc2b0m.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/Lebanese%20Home%20Cooking_zpsrbkc2b0m.jpg\" height=\"400\" width=\"323\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was recently sent a new Cookery Book to review.\u0026nbsp; Leanese Home Cooking, by Kamal Mousawak.\u0026nbsp;\u0026nbsp; Even though I am a trained chef, I am at heart a home cook. \u0026nbsp; I adore home cooking . . .\u0026nbsp; and I especially enjoy the home cooking of various countries and cultures . . .\u0026nbsp; recipes that are enjoyed by families.\u0026nbsp; I think that if you really want to experience a country, you want to experience their food. \u0026nbsp;\u0026nbsp; Lebanese cuisine is one that I am not overly familiar with, and so I was, understandably excited to be asked to review this book, which has been published by Quarry books.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4013_zps6kek3idf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4013_zps6kek3idf.jpg\" height=\"286\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe author Kamal Mousawak, grew up around the orchards of Jeita, just outside of Beirut.\u0026nbsp; He learned to cook by watching his family and neighbors plant herbs in their gardens, harvest almonds and citrus fruit from their trees, and transform these wonderful ingredients into the fresh and distinctive cuisine of home.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKamal has toured the fartherst regions of his country, discovering yet more neighbors, each with differing religions and traditions . . . all sharing a common land and fare.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis delightful cookbook is an invitation to explore these traditions, bringing the authentic, primarily vegetarian meals of Kamal's homeland onto our own dining tables, no matter how far they may be from the orchards of Jeita!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4014_zpsr1omv5vl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4014_zpsr1omv5vl.jpg\" height=\"355\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe book is divided into a number of chapters including:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EKibbeh\u003C\/b\u003E - As Kamal states nothing has as many regional variations and interpretations of Kibbeh, a very finely minced mixture, mainly of meat or fish, or in vegetarian versions, pumpkin, lentils, or potatoes, along with fine bulgur, seasoned with onion, salt, pepper and fragrant herbs.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EGrains\u003C\/b\u003E - Bulgar and Frikeh recipes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMujadara\u003C\/b\u003E - Lentils, beans and rice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4018_zps1b9ifkwd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4018_zps1b9ifkwd.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EStews\u003C\/b\u003E - a variety of delicious vegetable stews using beans, lentils, spinach, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EVegetables \u003C\/b\u003E-\u0026nbsp; often cooked in traditional Lebanese cuisine as dishes to stand on their own, often incorporating forgotten vegetables such as taro root or swiss chard . . .\u0026nbsp; fresh veg, stuffed veg, etc.\u0026nbsp; (This is one of my favourite chapters.\u0026nbsp; I love my veg.\u0026nbsp; Who would gecome excited at th sight of fried cauliflower with Tarator Sauce!!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4020_zps1icgmaib.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4020_zps1icgmaib.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESalads and Breads \u003C\/b\u003E- Beginning with Tabouleh and ending with little meat pies.\u0026nbsp; Most scrumptious indeed!\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003EGood Friday Food\u003C\/b\u003E - Stews, Noodles and Soup\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESouk and Street Food\u003C\/b\u003E - one of the favourite eating experiences of most countries . . .\u0026nbsp; I love street food. \u0026nbsp; Sauces, pastes, hummus, dips and falafel, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ESweets\u003C\/b\u003E - you got to have something sweet.\u0026nbsp; Cake, soup, etc.\u0026nbsp;\u0026nbsp; Sesame Bars. Rice Pudding!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4021_zpstsqfugfb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4021_zpstsqfugfb.jpg\" height=\"348\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis book is beautiful,\u0026nbsp; containing with well written recipes, loads of tips and information on ingredients and techniques, history of certain foods and traditions and interspersed on it's pages lots of fabulous photos!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the proof of every pudding is in the eating and so I made the tabouleh recipe from the book.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Tabouleh 2_zpsoeqgorgo.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/Tabouleh%202_zpsoeqgorgo.jpg\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTabouleh is almost a national symbol of Lebanon.\u0026nbsp; It's fresh and healthy and colourful.\u0026nbsp; In an article about Tabouleh for Lebanon's first National Tabouleh Day, Dr. Antoine Dahar compared it to Lebanon:\u0026nbsp; \"A mix of diverse ingredients, where one can distinguish every single one but can never separate one from the other.\u0026nbsp; Just like Lebanon . . .\u0026nbsp; filled with diversity and differences, all distinguisable, but never separable!\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Tabouleh 1_zps6nebnc3e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/Tabouleh%201_zps6nebnc3e.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Tabouleh*\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\/tabouleh\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious recipe for a traditional Lebanese salad, adapted from the book \"Lebanese, Home Cooking, by Kamal Mouzawak.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 medium ripe tomatoes\u003C\/div\u003E\n2 TBS (20g) fine grind bulgur\u003C\/div\u003E\n1\/2 bunch mint\u003C\/div\u003E\n1 fresh green chile pepper\u003C\/div\u003E\n4 bunches of flat leaf parsley\u003C\/div\u003E\n1\/2 bunch of scallions (spring onions)\u003C\/div\u003E\n1\/4 tsp ground black pepper\u003C\/div\u003E\nsalt\u003C\/div\u003E\njuice of 2 lemons\u003C\/div\u003E\n6 TBS olive oil\u003C\/div\u003E\nRomaine lettuce leaves, white cabbage leaves, or fresh grape leaves for serving\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 Tabouleh 3_zpsx8awz1lc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/Tabouleh%203_zpsx8awz1lc.jpg\" height=\"382\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFinely\n dice the tomatoes.\u0026nbsp; Place them into a large bowl and add the bulgar.\u0026nbsp;\u0026nbsp; \nStir so that the bulgar is well mixed with the tomatoes and is able to \nsoak up their juice.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nChop the mint and chile pepper and add\n this to the bowl.\u0026nbsp;\u0026nbsp; Finely slice the parsley and add to the bowl, \ncovering up the mint to help prevent it from turning black.\u0026nbsp; Finely \nchopp the spring onions, sprinkle with a bit of pepper and a bit of \nsalt.\u0026nbsp; Rub them a bit with the fingertips so that they soften.\u0026nbsp; Add to \nthe bowl.\u0026nbsp; (DO NOT STIR)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nDo not mix the tabouleh until \nready to serve.\u0026nbsp; Start mixing with a spoon and a hand, to be sure the \ntabouleh is well mixed.\u0026nbsp; Add the lemon juice and oilive oil.\u0026nbsp; Season to \ntaste with salt. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\nNote - A tabouleh should not be dry, \nbut it should not be soupy either.\u0026nbsp;\u0026nbsp; Serve straight away with romaine, \nwhite cabbage, or fresh grape leaves.\u0026nbsp; Tabouleh does not wait!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote * -\u0026nbsp; I added half an English cucumber, washed, seeded, unpeeled and coarsley chopped\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLebanese Home Cooking, by Kamal Mousawak\u003Cbr \/\u003E\nRelease Date November 5th \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.quartoknows.com\/books\/9781631590375\/Lebanese-Home-Cooking.html\" target=\"_blank\"\u003E\u003Cb\u003EPublished by Quarry Books\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nISBN\u0026nbsp; 978-1-63159-037-5\u003Cbr \/\u003E\n$24.99 USA\/ £15.99\u0026nbsp; UK\/ $29.99 CAN\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPrinted Lamanated Hard cover, colour photos, full index, 160 pages\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI really like this book.\u0026nbsp; The recipes are well written and most use ingredients which are not really difficult to find. I found the techniques and tips which are included throughout to be very helpful and informative!\u0026nbsp; For instance I would never have thought to rub the chopped spring onions with salt to soften them.\u0026nbsp; That's home cooking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to \u003Ca href=\"http:\/\/www.quartoknows.com\/\" target=\"_blank\"\u003E\u003Cb\u003EQuarto\u003C\/b\u003E\u003C\/a\u003E for sending me this copy for review.\u0026nbsp;\u0026nbsp; Although I was sent the book free of charge, I was not required to write a positive review.\u0026nbsp; Any and all opinions are my own."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3984440981430238246\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/tabouleh-and-food-of-souk-el-tayeb.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3984440981430238246"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3984440981430238246"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/tabouleh-and-food-of-souk-el-tayeb.html","title":"Tabouleh and the Food of Souk el Tayeb Market"}],"author":[{"name":{"$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-7928672274034782924"},"published":{"$t":"2015-06-14T04:00:00.001+01:00"},"updated":{"$t":"2020-12-03T22:58:01.359+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee break"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookies and bars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Spiced Cantuccini with Almonds"},"content":{"type":"html","$t":"\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1955_zpsfcm48gay.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI can still remember the very first time I had a Cantuccini, or Biscotti as they are also known. \u0026nbsp; I was probably in my early 30's.\u0026nbsp; My ex and I were enjoying a weekend on our own at my ex Sister in Law's condo in Toronto . . .\u0026nbsp; down on Young Street . . .\u0026nbsp; in the\u0026nbsp; midst of what was happening in Toronto.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou know you are living in a nice complex when you have an Italian Coffee Shop on the first floor filled with foreign Italian delights and . . .\u0026nbsp; what was really new to me\u0026nbsp; . . .\u0026nbsp; Barista Coffee!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026gt;\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"464\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1956_zpszg0jckpp.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlways the foodie . . .\u0026nbsp; I remember seeing a glass jar on the counter filled with these long, crisp biscuits and I so wanted to taste one.\u0026nbsp; They were very expensive as I recall\u0026nbsp; . . . so it was a real treat when my husband bought one for me. \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI sat there and savoured every last crumb . . .\u0026nbsp; crisp and filled with nuts, I thought it was quite wonderful. \u0026nbsp; That started a lifelong love affair for me with these crisp Italian Biscuits!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1957_zps4ftwud75.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen my ex boss and her husband went on their yearly trips to Rome . . .\u0026nbsp; they always brought back Italian Cantuccini and Amaretti, Torcetti and Baci . . . I do confess, I would sneak one just so that I could savour an Italian treat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENaughty me.\u0026nbsp; It is my dream that one day I will be able to visit Italy and savour all it's flavours, but in the meantime, I try to recreate some of them here at home.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1958_zps8dryjln4.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"626\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have a whole Board on Pinterest dedicated to Biscotti!\u0026nbsp; Biscotti and Cantuccini are pretty much the same thing.\u0026nbsp; Biscotti (Twice Cooked in English)\u0026nbsp; Cantuccini (Coffee Bread in English)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;They are crisp dry biscuits, with lovely flavours that are perfect for serving with hot drinks or sweet wines.\u0026nbsp; There are tons of different recipes out there\u0026nbsp; to choose from . . .\u0026nbsp; but I think the ones with almonds are my favourite.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1959_zpsc7omopmq.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"632\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found this recipe\u0026nbsp; on a German Food Blog called \u003Ca href=\"http:\/\/meinlykkelig.blogspot.de\/2012\/12\/mini-maronen-gugl-und-spekulatius.html\" target=\"_blank\"\u003E\u003Cb\u003ELykkelig\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; Her photograph was very beguiling\u0026nbsp; . . .\u0026nbsp; and I loved the combination of spices used in the dough . . .\u0026nbsp; warm baking spices . . .\u0026nbsp; cinnamon, cardamom, nutmeg, ginger, cloves . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI think a bit of orange zest would not go amiss.\u0026nbsp;\u0026nbsp; Next time I will add some.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1960_zps4i7ymsva.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"635\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was a bit of a risk using a recipe from a foreign language, but the pictures on the blog looked okay.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EBetween Todd who really speaks quite a lot in German and Google Translate, I was able to make heads and tails of the recipe. \u0026nbsp; They turned out perfect! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1961_zpsmwyx8fmn.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot to mention they smelled just like what I would imagine Heaven to smell like while they were baking! \u0026nbsp; \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI think I have made a bit of a pig of myself since they came out of the oven and will have to ask Todd to lock them up for the rest of the evening!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Spiced Cantuccini with Almonds\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN19551_zpsnnh2ii6q.jpg\" title=\"Spiced Cantuccini with Almonds\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Spiced Cantuccini with Almonds*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 3 dozen\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-cantuccini-with-almonds\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI\n found this recipe on a german blog and took the trouble to translate \nit.\u0026nbsp; Am I ever glad I did!\u0026nbsp; Delicious!\u0026nbsp; These smell heavenly when \nbaking.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n250g of plain flour (1 3\/4 cup plus 1 3\/4 tsp)\u003C\/div\u003E\n\u003Cdiv\u003E\npinch salt\u003C\/div\u003E\n\u003Cdiv\u003E\n2 tsp ground cinnamon\u003C\/div\u003E\n\u003Cdiv\u003E\n2 pinches each ground cardamom and ground cloves\u003C\/div\u003E\n\u003Cdiv\u003E\n1 pinch each ground nutmeg and ground ginger\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp baking powder\u003C\/div\u003E\n\u003Cdiv\u003E\n30g of butter, softened (2 TBS plus 1\/4 tsp)\u003C\/div\u003E\n\u003Cdiv\u003E\n180g caster sugar (15 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 medium free range eggs\u003C\/div\u003E\n\u003Cdiv\u003E\n70g of blanched toasted almonds (scant half cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCream\n the sugar and butter together until well blended.\u0026nbsp; Beat in the eggs one\n at a time.\u0026nbsp;\u0026nbsp; Sift together the flour, spices, salt and baking powder.\u0026nbsp;\u0026nbsp;\n Stir this into the creamed mixture, mixing well with a wooden spoon.\u0026nbsp;\u0026nbsp; \nKnead in the almonds, then shape into a flat rectangle, about 1 inch \nthick.\u0026nbsp; Cover with cling film and chill in the refrigerator for half an \nhour.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Line a large baking tray with baking paper.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCut\n the dough rectangle into 4 equal strips.\u0026nbsp; Shape into rounded flat \nloaves and place onto the baking tray, leaving plenty of space in \nbetween for spreading.\u0026nbsp; Bake in the heated oven for 20 minutes.\u0026nbsp; Remove \nfrom the oven and allow to cool.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCut into slices with a\n sharp knife, about 1\/2 inch in thickness.\u0026nbsp;\u0026nbsp; Place the slices back onto \nthe baking sheet, cut side down and bake for\u0026nbsp; further 10 to 12 minutes \nuntil crisp.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nStore in an airtight container.\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7928672274034782924\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/spiced-cantuccini-with-almonds.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7928672274034782924"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7928672274034782924"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/spiced-cantuccini-with-almonds.html","title":"Spiced Cantuccini with Almonds"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-169853265502289457"},"published":{"$t":"2015-05-21T04:00:00.000+01:00"},"updated":{"$t":"2015-05-21T07:20:41.539+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"one dish suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Greek Mac and Cheese"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1795_zpsjcstmcvl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1795_zpsjcstmcvl.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPrior to moving over here to the UK, I have to admit I had a very limited palate. \u0026nbsp; I was a good cook, everyone said so, and people enjoyed coming to our home for meals, but I wasn't very adventurous when it came to trying new things.\u0026nbsp; I grew up on plastic cheese with a father who only let my mother season things with salt and pepper\u0026nbsp; . . .\u0026nbsp; using any herb or spice at all was to me quite adventurous.\u0026nbsp; I did simple, plain food, but I did it well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1797_zpslznwoiwv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1797_zpslznwoiwv.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMind you I never ever really lived anywhere where there was a mix of cultures with their variety of tastes, dishes and flavours.\u0026nbsp; Pierogi was exotic to me . . .\u0026nbsp; and when I learned how to make them I was very excited.\u0026nbsp; I never had pizza until I was in my late teens, and that came from a mix . . .\u0026nbsp; and a chinese meal at the local chinese restaurant never happened until I was also in my late teens and always consisted of sweet and sour chicken balls, egg roll, fried rice and sometimes chowmein.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1798_zpsszymdsbj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1798_zpsszymdsbj.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA friend cooked a curry for me once and I enjoyed it.\u0026nbsp; And another time I went to a Korean restaurant with my inlaws and had some really nice steak.\u0026nbsp; It was spicy, but good. \u0026nbsp; With five children we didn't really have a lot of money to eat out and when we did, it wasn't fancy or exotic. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1799_zpsdiyboaj6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1799_zpsdiyboaj6.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThen too, with five children . . .\u0026nbsp; catering to everyone's tastes and needs was also somewhat limiting.\u0026nbsp; I tended to stick with what was liked and enjoyed.\u0026nbsp; I made a great Bolognese, Lasagna, Meat pies, meatloaf and roast dinners . . .\u0026nbsp; and great cookies, cakes and pies. Moving over here to the UK, I had only myself and Todd to worry about.\u0026nbsp; I went to Chef's school. \u0026nbsp; I expanded my skills and my tastes. \u0026nbsp; The food here is truly a cornucopia of flavours and cultures, and there is a world of fresh and tasty ingredients at your fingertips.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1800_zpsz3afn3te.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1800_zpsz3afn3te.jpg\" height=\"377\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am always excited when I go to the shops and am faced with the wide variety of choice, taste and colour . . . and I love experimenting with what I find. \u0026nbsp; I really love Greek Salad.\u0026nbsp; I have never been to Greece, but I love the flavours that are associated with Greek food and so today I decided to incorporate them into a Greek type of Mac and Cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1806_zpsceyomjse.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1806_zpsceyomjse.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith meaty tart Kalamata olives, choice ripe tomatoes, salty briny Greek Feta cheese, baby spinach, garlic, oregano, and a few other odds and sods, this went down a real treat.\u0026nbsp; I was really happy with how it turned out and I think you will be too.\u0026nbsp; I think it's pretty safe to say I have become quite adventurous in my later years! Hooray!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1807_zpspsfhf4eq.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1807_zpspsfhf4eq.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Greek Mac and Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6 \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/greek-mac-and-cheese\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious version of mac and cheese which embodies all that is \nwonderful about Greek Food.\u0026nbsp;\u0026nbsp; Feta cheese, kalamata olives, tomatoes \nspinach . . .\u0026nbsp; What's not to like?\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 boneless, skinless chicken breasts, cut into 2 inch strips\u003C\/div\u003E\n1 tsp fine sea salt, divided\u003C\/div\u003E\n1\/2 tsp freshly ground black pepper\u003C\/div\u003E\na couple dessert spoons of flour\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1 TBS finely chopped garlic\u003C\/div\u003E\n\u003Cdiv\u003E\n1 pound of pasta (use bow tie, raddiatore, or some other pasta that the sauce can cling to)\u003C\/div\u003E\n\u003Cdiv\u003E\n(Cook until al dente and keep warm)\u003C\/div\u003E\n1 400g tin of chopped tomatoes in tomato juice (14 ounce tin)\u003C\/div\u003E\n1\/2 pound of fresh spinach leaves, washed and trimmed\u003C\/div\u003E\n1 1\/2 TBS chopped fresh oregano leaves\u003C\/div\u003E\n500ml of dry white whine (2 cups)\u003C\/div\u003E\n7 ounces crumbled feta cheese (1 1\/2 cups)\u003C\/div\u003E\na couple handfuls of pitted Kalamata or other black olives (about 1 cup)\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\na few TBS of grated Parmesan Cheese to garnish\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace the chicken strips on a plate and season with 1\/4 tsp of salt and 1\/8 tsp of pepper.\u0026nbsp; Dredge in the flour on all sides.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n a large deep skillet over high heat.\u0026nbsp; Add the olive oil when hot and \nswirl to coat the pan.\u0026nbsp; Add the chicken in a single layer and cook until\n slightly browned on one side.\u0026nbsp; Turn and brown on the other.\u0026nbsp; Push the \nchicken to the side of the pan and reduce the heat to medium.\u0026nbsp; Add the \ngarlic and cook just until gragrant.\u0026nbsp; Add the undrained tomatoes, 1\/4 \ntsp of salt and 1\/8 tsp of black pepper.\u0026nbsp; Cook for a few minutes.\u0026nbsp; Add \nthe wine and bring to the boil.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAllow to reduce slightly and then stir\n in the spinach, oregano and some more salt and pepper.\u0026nbsp; Cook to wilt \nthe spinach and make sure the chicken is cooked through.\u0026nbsp; Add the feta \nand olives, stirring well to combine.\u0026nbsp; Remove the pan from the heat.\u0026nbsp;\u0026nbsp; \nWhisk in the butter a bit at a time, until the sauce has thickened \nslightly.\u0026nbsp; Add the cooked and drained pasta and heat through for several\n minutes, stirring a couple of times.\u0026nbsp;\u0026nbsp; Serve in individual bowls with \nsome Parmesan Cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; You could leave the chicken out of this entirely and it would still taste really good. \u0026nbsp; "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/169853265502289457\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/greek-mac-and-cheese.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/169853265502289457"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/169853265502289457"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/greek-mac-and-cheese.html","title":"Greek Mac and 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":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-857994329582558152"},"published":{"$t":"2015-01-14T04:00:00.000+00:00"},"updated":{"$t":"2015-01-14T04:00:00.967+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Stifado . . .  a delicious Greek Lamb Stew"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_2637_zps76003bb6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2637_zps76003bb6.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a delicious dish I made a while back and am only getting around to showing you now.\u0026nbsp; It's a delicious Greek Stew made with lamb shoulder, tomatoes, wine and a variety of spices. It may not look like much, but it's really fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_2636_zpsfb7fae58.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2636_zpsfb7fae58.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's the perfect dish for this time of year when the temperatures are freezing and you are wanting something to eat that is not only filling, but also warm and comforting.\u0026nbsp; I love comfort food and this is what I would call Greek Comfort Food. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_2638_zps27a055cb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2638_zps27a055cb.jpg\" height=\"341\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLamb shoulder can tend to be a bit fatty, so do try to trim it as best as you can.\u0026nbsp; I love the succulence of it however . . .\u0026nbsp; fat does add flavour to any meat . . . and lends itself well\u0026nbsp; to slow cooking meals such as this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2639_zpsf63f2118.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2639_zpsf63f2118.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have never been to Greece, but it is a country I have always wanted to visit.\u0026nbsp; Ever since I was a young girl and saw Haley Mills in the film, \"The Moonspinners.\"\u0026nbsp; It created a yearning in me to go to Greece, which I have yet to fulfil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2640_zps8e94dcf7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2640_zps8e94dcf7.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI believe I will make it one day. \u0026nbsp; After all I never ever dreamed I would one day be living in England, and look at me now.\u0026nbsp; In the meantime I will just have to content myself with cooking the odd Greek dish or two and dreaming . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2645_zps20bdf22e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2645_zps20bdf22e.jpg\" height=\"400\" width=\"389\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is delicious and warming\u0026nbsp; . . . succulent lamb flavoured with a mix of oregano, parsley and warm cinnamon . . .\u0026nbsp; oven braised in a mix of stock, tomatoes, onions and red wine.\u0026nbsp; I served it with mashed potatoes to please my potato loving man, but rice would be equally as good.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_2646_zps51227d75.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_2646_zps51227d75.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Stifado*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stifado\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious slow cooking Greek stew of lamb.\u0026nbsp; Lightly spiced with cinnamon and oregano.\u0026nbsp; Winter food.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1.2 KG of boneless lamb shoulder (2 2\/3 pounds), cut into 1 inch cubes\u003C\/div\u003E\n2 TBS caster sugar (can use granulated if that is all you have)\u003C\/div\u003E\n50ml of red wine vinegar (3 1\/2 TBS)\u003C\/div\u003E\n6 small onions, peeled and halved\u003C\/div\u003E\n2 cloves of garlic, peeled and chopped\u003C\/div\u003E\n200ml of red wine (7 fluid ounces)\u003C\/div\u003E\n500ml of chicken stock (2 cups)\u003C\/div\u003E\n400g tin of chopped tomatoes in tomato juice (2 cups)\u003C\/div\u003E\n1 bay leaf, broken in half\u003C\/div\u003E\n1 TBS dried oregano\u003C\/div\u003E\n1 TBS dried parsley\u003C\/div\u003E\n1 cinnamon stick\u003C\/div\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 150*C\/300*F\/gas mark 2.\u0026nbsp; Heat the olive oil in a large \nflame proof casserole dish.\u0026nbsp; Season the lamb with some salt and pepper \nand dust with the sugar, mixing to combine well.\u0026nbsp; Brown the meat all \nover a bit at a time, removing the meat as it browns.\u0026nbsp; Repeat until it \nis all browned.\u0026nbsp;\u0026nbsp;\u0026nbsp; Add the vinegar and the onions to the pan to the pan \nand cook, stirring for two minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp; Return all of the meat and the \nremainder of the ingredients to the pan.\u0026nbsp; Bring to the boil, then take \noff the heat and cover tightly.\u0026nbsp;\u0026nbsp; Place into the heated oven and roast \nfor 3 hours until tender and falling apart.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe with some hot mashed garlic potatoes and a sprinkling of fresh oregano, parsley and feta cheese if desired!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/857994329582558152\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/stifado-delicious-greek-lamb-stew.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/857994329582558152"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/857994329582558152"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/stifado-delicious-greek-lamb-stew.html","title":"Stifado . . .  a delicious Greek Lamb Stew"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5338222231207501923"},"published":{"$t":"2014-09-24T04:00:00.001+01:00"},"updated":{"$t":"2021-04-25T13:08:12.673+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"restaurant specials"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Sweet And Sour Chicken Balls . . .  Combo Number Nine Part Deux"},"content":{"type":"html","$t":"\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7242_zps0822b563.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Following on from yesterday's post on a Chinese Combo Plate Number Nine, here are the delicious Sweet and Sour Chicken Balls which went along with the Beef and Broccoli which I cooked for us the other day.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you go to a Chinese Buffet (in Canada at least ) these are the first things to disappear!\u0026nbsp; Followed closely by the won tons and the chicken wings!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7237_zps53166d94.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI\u0026nbsp; have been making these delicious Sweet and Sour Chicken Balls since the late 1970's, which reminds me of a really funny story about them.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHaha funny, not the other kind.\u0026nbsp; My ex used to love these chicken balls and I often made them for him.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"632\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7238_zpsf07bcadf.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had an electric deep fat fryer which I used to cook them in, and I used to use a paper grocery sack to shake them in and get rid of any excess fat when they were done.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOne night I was making some of these for a snack. When you are in your early 20's you can eat almost anything for a snack without gaining weight.\u0026nbsp; Well we could at any rate.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe often made a pizza or a box of Kraft Macaroni and Cheese as a snack in the evening. We would eat it all and then go to bed without any indigestion keeping us up all night.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EImagine that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7241_zps4eba002d.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"638\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003EBack to the chicken balls.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI had just shook them in the paper sack when the young lad from a couple of doors down came in.\u0026nbsp; We used to organize teen dances with him for charity, so he often came over to talk to my husband.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can remember him standing in the kitchen talking to my ex and knocking the ashes off the end of his cigarette into the paper sack holding the chicken balls. Of course I was so shy and hesitant in those days I didn't have the courage to tell him what he was doing.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESo my ex did not get his chicken balls that night at any rate! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"635\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7244_zps801dc5cc.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis was the same young lad whom my husband caught sitting in our car in our garage necking with his girl friend one night as well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou know those days . . .\u0026nbsp; nobody locked anything. We were not afraid of being robbed or stabbed in our sleep . . .\u0026nbsp; we were so trusting.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENow . . . again . . .\u0026nbsp; back to the chicken balls.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"630\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7245_zps5ee991d6.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese might look like they are a lot of work, but really they are not.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThere is a simple sauce that you can make well ahead of time if you wish. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThen there is a simple batter that you just mix your chicken breast chunks in. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"584\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7246_zps0312a037.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's quite a thick batter, and it may not look like it's going to do anything, but trust me, once those balls hit the hot fat it balloons out and you end up with lovely crisp coated little bites of chicken.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Each crisp batter balloon contains moist little nuggets of chicken breast.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe batter is light, fluffy and delicious.\u0026nbsp; Oh, so yummy.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"509\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7247_zpsbfb5bbc0.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis sauce is perfect . . .\u0026nbsp; with just the right balance of sweet and sour and a nice colour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt would go well with won tons and other things also . . .\u0026nbsp; dumplings, spring rolls, etc.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's just a really nice sauce.\u0026nbsp; I think you will like it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"614\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7248_zps8a2648bd.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe two together are just gorgeous, and when you combine these with that lovely Chinese \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2014\/09\/beef-and-broccoli-combo-special-number-9.html\" target=\"_blank\"\u003E\u003Cb\u003EBeef and Broccoli \u003C\/b\u003E\u003C\/a\u003Ewhich I showed you yesterday . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWell, you have a fabulous meal indeed!\u0026nbsp; Inexpensive and easy to make and one which is a real family pleaser.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7249_zps4875fc9a.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Sweet and Sour Chicken Balls*\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\/sweet-and-sour-chicken-balls\" 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\u003Cbr \/\u003E\nThis\n may seem a bit convuluted and lengthy, but if you are organized, it \nhappens quite quickly and it worth every ounce of effort.\u0026nbsp;\u0026nbsp; These are as\n good as any you might find in a restaurant.\u0026nbsp; You can make the sauce the\n day before and just reheat it when you need it.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n55g of tomato ketchup (1\/4 cup)\u003C\/div\u003E\n1 tsp soy sauce\u003C\/div\u003E\n60ml of white vinegar (1\/4 cup)\u003C\/div\u003E\n50g soft light brown sugar (1\/4 cup packed)\u003C\/div\u003E\n95g of white sugar (1\/2 cup)\u003C\/div\u003E\n180ml of water or a mix of water and pineapple juice (3\/4 cup) plus 2 1\/2 TBS\u003C\/div\u003E\n1 1\/2 TBS corn flour (corn starch)\u003C\/div\u003E\nFor the chicken batter:\u003C\/div\u003E\n70g of plain flour (1\/2 cup)\u003C\/div\u003E\n75g of corn flour (1\/2 cup cornstarch)\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1 tsp bakind soda\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp seasoning salt\u003C\/div\u003E\n1\/4 tsp garlic powder\u003C\/div\u003E\n1 tsp sugar\u003C\/div\u003E\n120ml plus 2 1\/2 TBS water (1\/2 cup plus 2 1\/2 TBS)\u003C\/div\u003E\n1 tsp toasted sesame oil\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nYou will also need:\u003C\/div\u003E\n\u003Cdiv\u003E\n4 boneless, skinless chicken breasts, cut into bite size pieces\u003C\/div\u003E\n\u003Cdiv\u003E\noil for frying\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nTo\n make the sauce, whisk together the ketchup, soy sauce, vinegar and both\n sugars in a saucepan.\u0026nbsp;\u0026nbsp; Whisk together the water\/juice and the corn \nflour until well blended.\u0026nbsp;\u0026nbsp; Whisk this vigorously into the ketchup \nmixture.\u0026nbsp; Place over medium high heat and cook, whisking constantly \nuntil the mixture bubbles and thickens.\u0026nbsp;\u0026nbsp; Cook for several minutes, then\n set aside and keep warm.\u0026nbsp; If you are making it the day before or \nearlier in the day, pour it into a sealable container and refrigerate.\u0026nbsp;\u0026nbsp;\n Reheat gently when you are ready to serve.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCombine \nthe flour and corn flour for the chicken balls in a bowl, along with the\n baking powder, soda, seasoning salt, garlic powder and sugar.\u0026nbsp;\u0026nbsp; Whisk \nin the water to make a thick batter, whisking vigorously.\u0026nbsp; You want a \nthick batter which will cling to the pieces of chicken, but you don't \nwant it too thick., it should flow somewhat.\u0026nbsp;\u0026nbsp; If you need to you may \nadd a little bit more water at a time to get the right consistency.\u0026nbsp; It \nshould be like extra tacky glue.\u0026nbsp; Add the chicken pieces, stirring them \nin with your hand and making sure that all are well coated with the \nmixture.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nHeat about 4 inches of oil in a large heavy \nsaucepan or a deep fat fryer, to 190*C\/375*F.\u0026nbsp; Carefully add the coated \nchicken pieces a few at a time (I add about 12) and fry them in the hot \noil, stirring occasionally until they are golden brown, about 4 to 5 \nminutes.\u0026nbsp; If they are browning quicker than that your oil is too hot.\u0026nbsp;\u0026nbsp; \nScoop them out onto some kitchen paper toweling and keep warm while you \ncook the rest.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the egg\u0026nbsp; fried rice, I simply followed \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/10\/quick-and-easy-chicken-fried-rice.html\" target=\"_blank\"\u003E\u003Cb\u003Ethis recipe,\u003C\/b\u003E\u003C\/a\u003E leaving out the pineapple and the chicken.\u003C\/div\u003E\nServe immediately with the warm sweet and sour sauce.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cimg alt=\"Sweet And Sour Chicken Balls\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7242_zps0822b563.jpg\" title=\"Sweet And Sour Chicken Balls\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; text-align: justify;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\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; text-align: justify;\"\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; text-align: right;\"\u003E\u003Cdiv style=\"box-sizing: border-box; text-align: justify;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #ef9d87; outline: none; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5338222231207501923\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/sweet-and-sour-chicken-balls-combo.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5338222231207501923"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5338222231207501923"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/sweet-and-sour-chicken-balls-combo.html","title":"Sweet And Sour Chicken Balls . . .  Combo Number Nine Part Deux"}],"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":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5687152175935880201"},"published":{"$t":"2014-09-23T04:00:00.000+01:00"},"updated":{"$t":"2014-09-23T04:00:02.371+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"restaurant specials"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Beef and Broccoli . . .  Combo Special Number 9"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7228_zps79f8bb56.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7228_zps79f8bb56.jpg\" height=\"310\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI wouldn't like to call myself predictable, but I guess there are some choices which I \u003Cstrike\u003Eobsess on\u003C\/strike\u003E choose predictably identically all the time every time.\u0026nbsp; Things like always sleeping on the left hand side of the bed . . .\u0026nbsp; or getting up at the same time each morning and going to bed at the same time each night . . . drinking diet coke as the drink of choice when we go out for dinner, or always having Turkey for Christmas\u0026nbsp; . . . I suppose we all have our own individual quirks and obsessions!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7227_zpsf83d537c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7227_zpsf83d537c.jpg\" height=\"376\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI guess I am a woman who knows what she likes and likes what she knows!\u0026nbsp; I am like my mother in that way to a degree I suppose.\u0026nbsp; She is a woman who knows what she likes and likes what she knows too! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7229_zps2fade371.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7229_zps2fade371.jpg\" height=\"357\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen we think of a celebratory meal in my family . . .\u0026nbsp; it's always fish and chips.\u0026nbsp; It wins hands down every time . . .\u0026nbsp; and if its not fish and chips its a meal at the local Chinese restaurant. \u0026nbsp; I have never been to a Chinese restaurant over here . . .\u0026nbsp; truth. \u0026nbsp; But it is one of my favourite types of foreign food.\u0026nbsp; Back home we have a little Chinese restaurant in town that my mom favours and whenever we go there I can always predict that she will have the Combo Special Number 9. . .\u0026nbsp; and \u003Ci\u003Epredicatably\u003C\/i\u003E . . . so will I. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7230_zps828b6616.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7230_zps828b6616.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEgg Roll, Sweet and Sour Chicken Balls, Egg Fried Rice . . . and Beef and Broccoli.\u0026nbsp; It's mom's favourite Chinese Meal and it's my favourite too.\u0026nbsp; You can keep your garlic spare ribs and your chop suey . . .\u0026nbsp; I like my chicken balls and my beef and broccoli.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7231_zpscbf70a79.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7231_zpscbf70a79.jpg\" height=\"351\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think broccoli is one of my favourite vegetables . . .\u0026nbsp; and I love the sauce that goes with beef and broccoli. \u0026nbsp; I was really craving a Number 9 today . . . actually I've been craving one for a while now.\u0026nbsp; But alas . . .\u0026nbsp; there is no \u003Ca href=\"http:\/\/www.tripadvisor.co.uk\/Restaurant_Review-g1009380-d3943939-Reviews-House_of_Cheng-Middleton_Southwest_Nova_Scotia_Nova_Scotia.html\" target=\"_blank\"\u003E\u003Cb\u003EHouse of Cheng\u003C\/b\u003E\u003C\/a\u003E here in Chester, or even in the UK. \u0026nbsp; Not that serves food that tastes like what I am craving at any rate!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7232_zps2342bf6b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7232_zps2342bf6b.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so today I did what any good cook who is craving something that she cannot possibly buy ready made . . .\u0026nbsp; I made my own. \u0026nbsp; And it was every bit as good as the dish from the House of Cheng.\u0026nbsp; Oh, I had to do a lot more work to get it . . .\u0026nbsp; and there was no fortune cookie waiting for me at the end of it all, but I was happy nonetheless.\u0026nbsp;\u0026nbsp; The Number 9 Special . . .\u0026nbsp; Part One . . .\u0026nbsp; Beef and Broccoli.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7233_zpsd8e614fe.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7233_zpsd8e614fe.jpg\" height=\"387\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chinese Beef and Broccoli*\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\/chinese-beef-and-broccoli\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nJust\n as delicious as the Chinese Take away, maybe even better.\u0026nbsp; It only \ntakes a short time for the beef to marinate and become fork tender.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the meat and marinade:\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n1 tsp sugar\u003C\/div\u003E\n1 TBS corn flour (corn starch)\u003C\/div\u003E\n1 TBS soy sauce (low sodium)\u003C\/div\u003E\n1 TBS cold water\u003C\/div\u003E\n2 TBS vegetable oil\u003C\/div\u003E\n1 1\/2 pound lean beef frying steak, cut into thin strips\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nYou will also need 2 broccoli crowns (florets only)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n120ml of low sodium soy sauce (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n4 cloves of garlic, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS plain flour\u003C\/div\u003E\n2 TBS soft light brown sugar\u003C\/div\u003E\n1 TBS sweet sherry\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nYou will also need about 3 TBS vegetable oil for cooking\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7236_zps53b19cbb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7236_zps53b19cbb.jpg\" height=\"358\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n together all of the marinade ingredients until smooth.\u0026nbsp;\u0026nbsp; Stir in the \nmeat and mix to coat well.\u0026nbsp;\u0026nbsp; Set aside covered to marinate for about an \nhour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhen you are ready to cook, whisk together all of the sauce ingredients until smooth.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n 2 TBS of the oil in a large skillet until shimmering.\u0026nbsp;\u0026nbsp; Add the \nbroccoli florets.\u0026nbsp; Saute for about 3 minutes, stirring often, until \ncrispy tender.\u0026nbsp; Remove to a plate and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7252_zps2b2fbbca.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7252_zps2b2fbbca.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat the \nremaining tablespoon of oil to the hot pan.\u0026nbsp; Add the marinated meat and \nhalf of the sauce mixture.\u0026nbsp; Saute for 3 to 4 minutes, stirring often, \nuntil the meat is cooked through.\u0026nbsp;\u0026nbsp; Stir in the broccoli and remaining \nsauce.\u0026nbsp;\u0026nbsp; Cook for about a minute longer, stirring frequently.\u0026nbsp;\u0026nbsp; Serve \nhot.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTune in tomorrow for Part Two . . .\u0026nbsp; The Sweet and Sour Chicken Balls, not to be missed!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5687152175935880201\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/beef-and-broccoli-combo-special-number-9.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5687152175935880201"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5687152175935880201"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/beef-and-broccoli-combo-special-number-9.html","title":"Beef and Broccoli . . .  Combo Special Number 9"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6820409568392848915"},"published":{"$t":"2014-09-16T04:00:00.000+01:00"},"updated":{"$t":"2014-09-16T04:00:05.886+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"noodles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Chow Mein"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8420_zps23c6c804.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_8420_zps23c6c804.jpg\" height=\"400\" width=\"393\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;We're usually starving when we get home from church on Sundays.\u0026nbsp; If I've been smart I will have gotten up early enough to get something into the slow cooker, but if I haven't we have to resort to whatever I can come up with at short notice, because . . . we are absolutely famished by that time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8421_zps26c8ae24.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_8421_zps26c8ae24.jpg\" height=\"369\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis went together really quickly and was so delicious when it was done. \u0026nbsp; I always like to have a few recipes like this handy Chow Mein one up my sleeve.\u0026nbsp; It uses ingredients that I normally have in my larder all the time.\u0026nbsp;\u0026nbsp; You can pick up the noodles at any grocery store.\u0026nbsp; I use the already cooked ones for convenience but you could cook your own if you wanted to.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8432_zpsce6e9fa2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_8432_zpsce6e9fa2.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sauce for the dish is really flavourful and with the added crunch of celery and cabbage . . .\u0026nbsp; not to mention plenty of garlic and ginger, it's a real winner!\u0026nbsp;\u0026nbsp;\u0026nbsp; It filled our after service tummy gaps at any rate!\u0026nbsp; I just threw together some \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/10\/quick-and-easy-chicken-fried-rice.html\" target=\"_blank\"\u003E\u003Cb\u003Echicken fried rice\u003C\/b\u003E\u003C\/a\u003E using leftover chicken from Saturday night and we were all happy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8431_zps9e6bb792.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_8431_zps9e6bb792.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chow Mein*\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\/chow-mein\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nQuick and easy and addictive.\u0026nbsp; I could eat this til it comes out my ears!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g fresh egg noodles for stir fry (about 2 cups)\u003C\/div\u003E\n(ready cooked in the chiller section)\u003C\/div\u003E\n3 cloves of garlic, peeled and minced\u003C\/div\u003E\n\u003Cdiv\u003E\n60ml of dark soy sauce (1\/4 cup)\u003C\/div\u003E\n1 TBS soft light brown sugar, packed\u003C\/div\u003E\n2 tsp freshly grated ginger root\u003C\/div\u003E\n1\/4 tsp white pepper\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n1 onion, diced\u003C\/div\u003E\n3 stalks celery sliced on the diagonal\u003C\/div\u003E\n1\/2 small cabbage, shredded with a knife\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8433_zps45a2ad2d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_8433_zps45a2ad2d.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n together the soy sauce, garlic, brown sgar, ginger root and white \npepper.\u0026nbsp;\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp; Heat the olive oil in a large skillet.\u0026nbsp;\u0026nbsp; Add the \nonion and cabbage and cook over medium heat, stirring often until crispy\n tender, five to ten minutes.\u0026nbsp; Add the celery and cook for about 3 \nminutes longer. \u0026nbsp;\u0026nbsp; Ad the noodles and the soy sauce mixture.\u0026nbsp; Toss to \ncombine well and heat through.\u0026nbsp;\u0026nbsp; Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6820409568392848915\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/chow-mein.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6820409568392848915"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6820409568392848915"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/chow-mein.html","title":"Chow Mein"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8684048924792249915"},"published":{"$t":"2013-08-08T04:00:00.000+01:00"},"updated":{"$t":"2013-08-08T04:00:01.903+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Creamy Chicken Enchiladas"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_8019_zps5d135ed5.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8019_zps5d135ed5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you probably know by now we like to feed the missionaries from our church once a month.\u0026nbsp; As we have two sets here, that is two missionary dinners a month.\u0026nbsp; I love feeding the missionaries, and always try to cook them something that they might be missing from home.\u0026nbsp; I figure they get enough roast dinners . . .\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8018_zps8949ea89.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8018_zps8949ea89.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday as they are two Utah boys, I decided to make them a Mexican meal.\u0026nbsp; Enchiladas.\u0026nbsp;\u0026nbsp; I love enchiladas.\u0026nbsp; I've been making them since my kids were growing up, from an old recipe that I found in a Sunset Cookbook.\u0026nbsp; It was simple and didn't require anything fancy or out of the ordinary.\u0026nbsp; Today I thought I would stretch my wings a little bit and do something\u0026nbsp; a tad bit different.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8019_zps1f6d5000.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8019_zps1f6d5000.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI found a recipe on \u003Ca href=\"http:\/\/www.bunsinmyoven.com\/2010\/08\/20\/cream-cheese-chicken-enchiladas\/\"\u003E\u003Cb\u003EBuns In My Oven\u003C\/b\u003E\u003C\/a\u003E which looked nice for Cream Cheese Chicken Enchiladas.\u0026nbsp; It looked pretty good.\u0026nbsp; I had to improvise a bit as we don't get the canned green chilies over here, but it all worked out.\u0026nbsp; I just used fresh green chilies, which I trimmed, de-seeded and chopped fine.\u0026nbsp; (Wear gloves and don't rub your eyes!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8029_zpsbe277988.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8029_zpsbe277988.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI liked that it had corn in the filling and a rich mixture of cream cheese and sour cream, which would help to cut the spiciness of the enchilada sauce.\u0026nbsp; I am not sure if the enchilada sauce over here is the same as the enchilada sauce in America or not, but the one over here is really spicy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8032_zpse6e6718b.jpg\" border=\"0\" height=\"399\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8032_zpse6e6718b.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey turned out pretty nice. \u0026nbsp; Todd didn't complain too much and the younguns loved them.\u0026nbsp; I served them with Mexican rice and a salad on the side, plus bowls of extra spring onions, sour cream and sliced black olives.\u0026nbsp; They aren't quite as tasty as the ones I made the whole time my kiddos were growing up, but they were well received.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8017_zpsffd05ce5.jpg\" border=\"0\" height=\"359\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8017_zpsffd05ce5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Chicken Enchiladas*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 (hearty eaters!)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-chicken-enchiladas\"\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\nDelicious Mexican dish with a bit of a snap to it.\u0026nbsp;\u0026nbsp; Cheesy and loaded with chicken!\u0026nbsp; Scrummo!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n5 ounces cream cheese at room temperature\u003C\/div\u003E\n60ml of dairy sour cream (1\/4 cup)\u003C\/div\u003E\n10 ounces enchilada sauce (I used Discovery and I used about a jar and a half)\u003C\/div\u003E\n4 ounces shredded strong cheddar cheese (1 cup)\u003C\/div\u003E\n4 ounces shredded Monterrey Jack cheese (1 cup)\u003C\/div\u003E\n2 cups cooked shredded chicken\u003C\/div\u003E\n1 small can of sweet corn, drained (1 cup)\u003C\/div\u003E\n2 green chilies, deseeded and trimmed, finely chopped (wear gloves)\u003C\/div\u003E\n1\/2 tsp mild chili powder\u003C\/div\u003E\n1\/4 tsp ground cumin\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n4 spring onions, finely sliced (Divided)\u003C\/div\u003E\n8 (8-inch) flour tortillas\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8035_zps9ee5895d.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8035_zps9ee5895d.jpg\" width=\"386\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; Lightly spray a 9 by 13 inch baking dish with cooking spray.\u0026nbsp; Set aside.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the cream cheese, sour cream and half of the enchilada \nsauce.\u0026nbsp;\u0026nbsp; Stir in 1\/2 of each kind of cheese.\u0026nbsp; Mix together the chicken, \ngreen chilies, spices, seasoning and half of the spring onions.\u0026nbsp;\u0026nbsp; Stir \nthis into the cheese mixture.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8036_zpsdcaefbec.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8036_zpsdcaefbec.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSpread half of the \nremaining enchilada sauce on the bottom of the dish.\u0026nbsp; Spoon the filling \ninto the centre of each tortilla, dividing it equally.\u0026nbsp; Roll up tightly \nto cover the filling and place, seam side down, into the baking dish.\u0026nbsp; \nPour the remaining enchilada sauce over top.\u0026nbsp; Sprinkle with the \nremainder of the cheese.\u0026nbsp; Bake for 20 to 25 minutes, until hot and \nbubbly and heated through.\u0026nbsp; Sprinkle with the remaining spring onions \nand serve.\u003C\/div\u003E\nI like to serve this with sour cream and chopped black olives, but that's just me.\u0026nbsp; You can do what you want to do!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8684048924792249915\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/creamy-chicken-enchiladas.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8684048924792249915"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8684048924792249915"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/creamy-chicken-enchiladas.html","title":"Creamy Chicken Enchiladas"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2629637658510247938"},"published":{"$t":"2013-03-21T04:00:00.000+00:00"},"updated":{"$t":"2013-03-21T04:00:10.664+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beans and pulses"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pizza"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"storecupboard suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tex Mex"}],"title":{"type":"text","$t":"Mexican Pizza"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_5571_zpsdc5a49bc.jpg\" border=\"0\" height=\"372\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5571_zpsdc5a49bc.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always pick up extra tins of beans and chili when they are on special at the shops.\u0026nbsp; They make great store cupboard ingredients.\u0026nbsp; Sometimes its kidney beans, or cannelini, borlotti or chick peas . . . and sometimes it's refried beans.\u0026nbsp;\u0026nbsp; They always come in handy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5574_zps1b65bf74.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5574_zps1b65bf74.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEspecially these days when our food budget is very tight, and more often than not I find myself looking for an economical and filling meal for the two of us, but also something which is delicious.\u0026nbsp; These Mexican Pizzas do just that.\u0026nbsp; It's a great way to make a tin of beans and a tin of chili stretch to feed four people.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5575_zpsa1d5bd53.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5575_zpsa1d5bd53.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey're quick to make and are very, very tasty.\u0026nbsp; I often am able to pick up jars of salsa on special as well.\u0026nbsp; In any case I always have one or two in the store cupboard, along with pouches of green and black olives, which I also pick up when they are only 99p.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5578_zpsd13f1793.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5578_zpsd13f1793.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also pick up extra blocks of cheese when they are on special as well.\u0026nbsp;\u0026nbsp; I throw them into the freezer, which means I also always have an additional source of protein to hand.\u0026nbsp; Having all these things in my store cupboard means I always have the things I need to throw together a tasty and economical meal at the drop of a hat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5581_zpsd28a131e.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5581_zpsd28a131e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also make my own tortillas from scratch.\u0026nbsp; I've been doing it for years.\u0026nbsp; You will find the recipe below.\u0026nbsp; It makes more than you will need for this recipe, but they also freeze very well, so that's not a problem and they come in handy for all sorts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5583_zpse0b681d1.jpg\" border=\"0\" height=\"365\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5583_zpse0b681d1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can use them for wraps, or enchiladas, or soft tacos. \u0026nbsp; if you don't like to use lard you can use Crisco or White Flora or Trex.\u0026nbsp; All work well.\u0026nbsp; I do hope you will give these a try and that you enjoy them as much as we do, and when you do that you come back and let me know!\u0026nbsp; Of course you could make your own chili con carne, or use leftover chili.\u0026nbsp;\u0026nbsp; I just wanted you to know that a tin of chili works just as well and is really handy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5572_zps42526543.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5572_zps42526543.jpg\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Mexican Pizza*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mexican-pizza\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWho wouldn't love an \nindividual Mexican pizza all to themselves, especially when they are \nthis tasty!\u0026nbsp; (Also very simple to make!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 6-inch flour tortillas\u003Cbr \/\u003E\n1 tin of stag chili con carne\u003Cbr \/\u003E\n1 clove of garlic, peeled and minced\u003Cbr \/\u003E\n1 tin (400g\/16oz) tin of refried beans\u003Cbr \/\u003E\n1\/2 to 1 tsp chipolte chili paste (depending on how hot you like it)\u003Cbr \/\u003E\n1 300g jar of tomato salsa (about 1 cup) divided\u003Cbr \/\u003E\n3 spring onions, chopped\u003Cbr \/\u003E\na handful of green olives, pitted and chopped\u003Cbr \/\u003E\na handful of black olives, pitted and chopped\u003Cbr \/\u003E\n120g of grated strong cheddar cheese (1 cup)\u003Cbr \/\u003E\n130g of grated Monterrey Jack cheese (1 cup)\u003Cbr \/\u003E\nshredded lettuce and sour cream to garnish\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F. gas mark 6.\u0026nbsp;\u0026nbsp; Line several large baking trays \nwith foil.\u0026nbsp; Spray the foil with nonstick cooking spray.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the\n chile and refried beans into a bowl and mash well together along with \nthe garlic and chipolte chili paste.\u0026nbsp;\u0026nbsp; Place 4 of the tortillas onto the\n baking trays.\u0026nbsp; Divide the bean mixture between each and spread over to \ncover.\u0026nbsp; Top with the remaining four tortillas, pressing down lightly to \nstick together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake them in the heated oven for 10 minutes.\u0026nbsp; \nRemove from the oven.\u0026nbsp;\u0026nbsp; Spread half of the salsa over top of each pizza,\n dividing it equally between the four.\u0026nbsp;\u0026nbsp; Mix the cheeses together and \ndivide this amongst the pizzas as well, sprinkling it over top.\u0026nbsp; \nSprinkle with the spring onions and olives.\u0026nbsp;\u0026nbsp; Return to the oven for a \nfurther 5 to 10 minutes, until the cheese is melted and the pizzas are \ncrisp on the edges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAllow to cool slightly before serving garnished with additional salsa, lettuce and sour cream.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5585_zpscff686ac.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5585_zpscff686ac.jpg\" width=\"372\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Flour Tortillas*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nmakes 14 to 16 \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/flour-tortillas\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSo easy to do and so much tastier then the shop bought ones.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n150g of plain flour (1 1\/2 cups all purpose)\u003Cbr \/\u003E\n100g of strong flour (1 cup bread flour)\u003Cbr \/\u003E\n2 1\/2 tsp baking powder\u003Cbr \/\u003E\n1 tsp fine sea salt\u003Cbr \/\u003E\n110g of lard or white flora (1\/2 cup)\u003Cbr \/\u003E\n250ml hot water (1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn a large mixing bowl, combine both types of flour, baking powder and \nsalt.\n\nDrop 1\/2 cup lard by the spoonfuls into flour mixture and, using a \npastry cutter, your fingers or a fork, cut lard until it crumbles and is\n evenly dispersed in the flour. Slowly add the hot water and stir \ntogether until mixture sticks to itself. If not quite moist, add 1-2 \nmore tbsp. lard, as needed.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKnead, in the mixing bowl, for 3-5 minutes or until dough forms a ball \nand becomes less sticky. Cover bowl with tea towel and let rest for 1 \nhour.\n\nBreak the dough into 14-16 smaller pieces and roll the pieces into \nballs. Cover balls of dough for an additional 30 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Preheat a large skillet over medium-high heat. Using a well-floured \nrolling pin, roll one dough ball at a time into a thin, round tortilla. \nMake sure the ball is rolled out to be very, very thin. Carefully place \nonto the hot skillet and cook until bubbly and golden, about 30-40 \nseconds. Flip the tortilla over and continue cooking until golden on the\n other side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWrap the cooked tortilla in a clean tea towel until ready to eat. Repeat\n with the remaining dough.\n\nServe immediately or, once completely cool, store in an air-tight bag or\n container. To warm, wrap in damp paper towel and microwave for 20-30 \nseconds or wrap in foil and warm in oven.\u0026nbsp;\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2629637658510247938\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/mexican-pizza.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2629637658510247938"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2629637658510247938"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/mexican-pizza.html","title":"Mexican Pizza"}],"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-8266571830333920546"},"published":{"$t":"2013-02-21T04:00:00.000+00:00"},"updated":{"$t":"2013-06-18T10:25:41.991+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cook-bookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tamasin Day Lewis"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Moussaka"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"188\" id=\"irc_mi\" src=\"https:\/\/encrypted-tbn0.gstatic.com\/images?q=tbn:ANd9GcTocPQsUXhnKF5U2x_TVO0_9Zh2WZQLzWfqmsC1Ydc_PvooLvks\" style=\"margin-top: 82px;\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I want to talk about one of the unsung heroes of British Cookery, Tamasin Day-Lewis.\u0026nbsp; She's not considered to be sexy like Nigella Lawson, but in my opinion, she can cook her way around Nigella any day of the week, no question about it.\u0026nbsp;\u0026nbsp; She reminds me of a hippy\/mother earth\/ naturalist type of person, with her long hair and her simple ways, and you might be very surprised to find out . . . I was . . . she's the sister of the actor Daniel Day-Lewis.\u0026nbsp; The daughter of a poet and an actress, she attended Cambridge University and read English at Kings College and in my opinion, next to Nigel Slater, she is the best darned cook in the UK.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always enjoyed watching her television shows and her cookery books and, in fact, I always buy her recipe books because I know they will be filled with beautiful, usable, recipes for great food that tastes delicious!\u0026nbsp;\u0026nbsp; When I first watched her, her long hair used to put me off just a tad . . . I am not fond of chef's hair around food, but after a while, I was so impressed with the caliber of her cookery it didn't matter anymore.\u003Cbr \/\u003E\n\u003Cimg height=\"320\" id=\"irc_mi\" src=\"http:\/\/www.tbpcontrol.co.uk\/TBP.Data\/ProductImages_EAN\/978\/029\/785\/9780297853572.jpg\" style=\"margin-top: 97px;\" width=\"246\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one of my favorite of all of her cookbooks for several reasons.\u0026nbsp; One, the recipes in it always work out beautifully and two, there are recipes literally for just about any British dish you might want to cook on it's pages.\u0026nbsp;\u0026nbsp; You might be surprised actually to hear my confession today . . . I am 57 years old and until today I have never eaten Moussaka.\u0026nbsp;\u0026nbsp; Tis absolutely true . . . I have planned on trying it through the years, but until today I just had never gotten around to doing that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4998_zps8e5971bf.jpg\" border=\"0\" height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4998_zps8e5971bf.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHaving picked up some lovely looking lamb mince at the Butchers the other day and some beautiful aubergines at the green grocer (eggplant to you North Americans) I decided that today was going to be the day when I would finally make it.\u0026nbsp; I did a search online for recipes to use, but couldn't find one that appealed to me.\u0026nbsp; They all had potatoes in them, or other bits I didn't want to use.\u0026nbsp; I wanted a good, solid, usable recipe, and then I remembered Tamasin.\u0026nbsp;\u0026nbsp; I just knew that in one of her many cookery books that I own, there would be at least one solid recipe for Moussaka and I was right.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5001_zps9be9863a.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5001_zps9be9863a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere, nestled within\u0026nbsp; the pages of Tamasin's Kitchen Bible was the perfect recipe. There was nothing complicated about it . . . it was quite simply a delicious sounding meat sauce, layered with roasted aubergine slices (no frying, bonus!) and slathered with a rich bechamel sauce, sprinkled with some Parmesan and then baked . . . the layers of meat and aubergine melding together in a beautiful marriage of flavours . . . the top covered in a crust of delicious bechamel . . . gilded and golden brown . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5004_zps4664932a.jpg\" border=\"0\" height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5004_zps4664932a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cannot believe that I have gotten to this age without ever having tasted this delicious Greek dish!!\u0026nbsp;\u0026nbsp; I can tell you it won't be long however before I taste it again, because we both thoroughly enjoyed this fabulous casserole!\u0026nbsp;\u0026nbsp; It was positively delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5005_zps9d87ef63.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5005_zps9d87ef63.jpg\" width=\"392\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll the flavours worked beautifully together, and I have an idea that it is a dish in which the leftovers will taste even better than the firsts . . . it was economical and filling and just wonderful.\u0026nbsp;\u0026nbsp; A firm favourite the first time around.\u0026nbsp;\u0026nbsp; I think it would make a fabulous party dish as well . . . and I cannot imagine anyone not liking it, well . . . unless they are vegetarians . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5010_zpse8721880.jpg\" border=\"0\" height=\"351\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5010_zpse8721880.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do hope you will give it a go.\u0026nbsp; I did adapt the sauce slightly as I didn't have fresh tomatoes to hand and really, fresh tomatoes this time of year aren't that great, so I just used a tin of chopped plum tomatoes and it worked perfectly.\u0026nbsp; I do hope you will give it a go, and if you do you come back to tell me what you think!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4997_zpsd5dafdef.jpg\" border=\"0\" height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4997_zpsd5dafdef.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Moussaka*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/moussaka\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInexpensive and delicious.\u0026nbsp; \nGreat party dish.\u0026nbsp; Serve with a green salad and some crusty bread for \nsopping up all of that goodness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOlive oil\u003Cbr \/\u003E\n3 aubergines, sliced 1\/2 inch thick (Eggplants)\u003Cbr \/\u003E\n2 medium brown onions, peeled and finely chopped\u003Cbr \/\u003E\n2 fat cloves of garlic, peeled and minced\u003Cbr \/\u003E\n1 1\/2 pounds minced lamb\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1 400g tin of chopped plum tomatoes in tomato juice, undrained\u003Cbr \/\u003E\n(14 ounce tin)\u003Cbr \/\u003E\n3 TBS tomato puree (tomato paste)\u003Cbr \/\u003E\n60ml of white wine (1\/4 cup)\u003Cbr \/\u003E\n2 TBS parsley\u003Cbr \/\u003E\nfinely grated Parmesan cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nfor the Bechamel:\u003Cbr \/\u003E\n600 ml of full fat milk\u003Cbr \/\u003E\n(1 pint, or 2 1\/3 cups)\u003Cbr \/\u003E\n1 medium brown onion, peeled and studded with a couple of cloves\u003Cbr \/\u003E\n1 bay leaf, broken\u003Cbr \/\u003E\n2 TBS unsalted butter\u003Cbr \/\u003E\n2 TBS plain flour\u003Cbr \/\u003E\na touch of nutmeg\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5007_zpsd16b7735.jpg\" border=\"0\" height=\"367\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5007_zpsd16b7735.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C.350*F\/ gas mark 4.\u0026nbsp;\u0026nbsp; Butter a deep baking dish and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBrush\n the aubergine slices on both sides with some olive oil.\u0026nbsp; Lay them out \nonto a large baking sheet in a single layer, or two if necessary.\u0026nbsp; Bang \nthe trays into the oven and roast them for 10 to 15 minutes, until they \nare soft all the way through when pricked with the tines of a fork.\u0026nbsp; \nDon't let them brown too much.\u0026nbsp; Remove from the oven and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n 2 TBS olive oil in a large skillet.\u0026nbsp; Add the onions and cook, without \nbrowning, until soft and a pale gold.\u0026nbsp;\u0026nbsp; Add the garlic and cook for \nseveral minutes before crumbli9ng in the mince.\u0026nbsp; Fry the mince, \nscrambling and stirring until it is no longer pink and well browned.\u0026nbsp; \nAdd the cinnamon and season to taste with sale and black pepper.\u0026nbsp; Stir \nin the tomatoes, tomato puree and parsley.\u0026nbsp; Stir well, add the white \nwine, bring to the boil and then allow to simmer at a quick simmer, \nuntil most of the liquid had evaporated (but not all) and the meat is \ncooked through, about 15 minutes.\u0026nbsp; Taste and adjust seasoning as \nnecessary.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_5006_zps213f10c1.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_5006_zps213f10c1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile the meat sauce is simmering, make your \nBechamel.\u0026nbsp;\u0026nbsp; Place the milk, onion and bay leaf into a microwaveable \nbeaker.\u0026nbsp;\u0026nbsp; Heat on high for about 1 1\/2 minutes or until scalded.\u0026nbsp;\u0026nbsp; Set \naside to infuse for about 10 minutes.\u0026nbsp; Melt the butter in a medium \nsaucepan.\u0026nbsp;\u0026nbsp; Once it begins to foam, whisk in the flour.\u0026nbsp; Cook, stirring \nwith a wooden spoon for about a minute.\u0026nbsp;\u0026nbsp; Strain in the infused milk and\n cook, stirring constantly until any lumps are stirred out and the \nmixture begins to bubble and thicken.\u0026nbsp;\u0026nbsp; Allow to simmer on a very low \nheat for about 10 minutes and stirring occasionally.\u0026nbsp; (Keep watch on it \nso it doesn't catch.\u0026nbsp;\u0026nbsp; I use a diffuser plate under my saucepan.)\u0026nbsp; \nHalfway through the simmering time season to taste with some salt and \npepper and just a touch of nutmeg.\u0026nbsp; You want the nutmeg to be subtle, \nnot slap you in the face.\u0026nbsp;\u0026nbsp; You should just know that there is another \nflavour there without being able to recognize it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer the \nroasted aubergine and meat sauce in a deep casserole dish, beginning and\n ending with the aubergine.\u0026nbsp;\u0026nbsp; Pour a thick layer of the bechamel over \ntop.\u0026nbsp; (You may not need it all.)\u0026nbsp; Dust the top with finely grated \nParmesan cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 45 minutes, or until it has nicely \nbrowned on top and the meat and aubergine layers have married \nbeautifully together.\u0026nbsp; Spoon out hot from the dish to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; Recipe adapted from a recipe by Tamasin Day Lewis "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8266571830333920546\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/moussaka.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8266571830333920546"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8266571830333920546"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/moussaka.html","title":"Moussaka"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1417150103557809424"},"published":{"$t":"2013-02-04T04:00:00.000+00:00"},"updated":{"$t":"2013-02-04T04:00:01.304+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sunvil Supper Club"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Food"}],"title":{"type":"text","$t":"Portugese Caldo Verde and the Sunvil Supper Club"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_4548_zps19ee9742.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4548_zps19ee9742.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EI was asked to participate in the January's \u003Ca href=\"http:\/\/blog.sunvil.co.uk\/2013\/01\/januarys-sunvil-supper-club-portuguese-caldo-verde.html\" target=\"_blank\"\u003E\u003Cb\u003ESunvil Supper Club.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; You may remember several months ago I cooked \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/search\/label\/Sunvil%20Supper%20Club\" target=\"_blank\"\u003E\u003Cb\u003ESwedish Cinnamon Buns\u003C\/b\u003E\u003C\/a\u003E for them.\u0026nbsp; I quite enjoyed that experience, so I said why not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4549_zps87e88261.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4549_zps87e88261.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe January recipe was for a warming soup, Portugese Caldo Verde.\u0026nbsp;\u0026nbsp; Heart warming and simple.\u0026nbsp;\u0026nbsp; I couldn't believe how simple it was.\u0026nbsp; In fact, looking at the ingredient list, I really wondered how good it would taste . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4550_zpsd392d7f7.jpg\" border=\"0\" height=\"397\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4550_zpsd392d7f7.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt uses simple ingredients . . . onion, garlic, water, potato, chorizo sausage, kale and a simple seasoning of salt and black pepper.\u0026nbsp;\u0026nbsp;\u0026nbsp; I wondered should I use stock instead of water . . . but I went with the recipe and boy oh boy . . . was this recipe ever proof positive that simple ingredients, simply put together can be fabulously delicious!\u0026nbsp; The perfect recipe for lean times.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4552_zps4e21b504.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4552_zps4e21b504.jpg\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nActually it's a recipe which is based on a traditional Portugese recipe which was used when times are hard.\u0026nbsp; It's now a favourite seasonal dish in Portugal and is often used as a part of traditional celebrations like birthdays, religious festivals and weddings.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_4554_zpsceca66b0.jpg\" border=\"0\" height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_4554_zpsceca66b0.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not hard to see why.\u0026nbsp;\u0026nbsp; It was . . . quite simply . . . fabulous in every way!\u0026nbsp; I served ours with some crusty sour dough bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo PortugeseCaldoVerdeSunvilleSupperClub_zps2d782da6.jpg\" border=\"0\" height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/PortugeseCaldoVerdeSunvilleSupperClub_zps2d782da6.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Portuguese Caldo Verde*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/portugese-caldo-verde\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA simple \nseasonal dish which hails from Portugal.\u0026nbsp;\u0026nbsp; It makes good use of winter \nvegetables and is often eaten at traditional celebrations, something \nwhich has earned it the other name of \"Wedding Soup.\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 TBS olive oil\u003Cbr \/\u003E\n1 brown onion, peeled and finely chopped\u003Cbr \/\u003E\n1 clove of garlic, peeled and finely chopped\u003Cbr \/\u003E\n6 medium potatoes, peeled and cut into thin slices\u003Cbr \/\u003E\n4 pints cold water (8 cups)\u003Cbr \/\u003E\n120g of Chorizo Sausage (1\/4 pound)\u003Cbr \/\u003E\n2 1\/2 tsp salt\u003Cbr \/\u003E\nfreshly ground black pepper to taste\u003Cbr \/\u003E\n450g of kale, rinsed and sliced (1 pound)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat\n 3 tablespoons of olive oil in a large saucepan over medium heat.\u0026nbsp; Add \nthe onion and garlic.\u0026nbsp; Cook, stirring frequently for 3 or 4 minutes, \nwithout colouring.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir in the potatoes.\u0026nbsp;\u0026nbsp; Cook, stirring frequently for a further 5 minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAdd\n the water.\u0026nbsp; Bring it to the boil, then reduce to a simmer.\u0026nbsp; Cover and \ncook for about 20\u0026nbsp; minutes, until the potatoes are fork tender.\u0026nbsp; Crush \nthem a bit with a potato masher.\u0026nbsp; (Leave some texture.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThinly \nslice the chorizo and stir it into the soup, along with salt and \npepper.\u0026nbsp; Return to a medium heat, cover and simmer for 5 minutes \nlonger.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust before serving, stir in the kale.\u0026nbsp; Simmer for \nanother 5 minutes, until the kale is tender and jade green.\u0026nbsp;\u0026nbsp; Add the \nremaining tablespoon of olive oil and serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to Greg and the\u003Ca href=\"http:\/\/www.sunvil.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E Sunvil people\u003C\/b\u003E\u003C\/a\u003E for letting me play with them again and experience this tasty little glimpse of Portugese food!! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1417150103557809424\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/portugese-caldo-verde-and-sunvil-supper.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1417150103557809424"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1417150103557809424"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/portugese-caldo-verde-and-sunvil-supper.html","title":"Portugese Caldo Verde and the Sunvil Supper Club"}],"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-3308324242109192246"},"published":{"$t":"2011-10-14T04:00:00.003+01:00"},"updated":{"$t":"2011-10-14T07:34:56.365+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Curries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"}],"title":{"type":"text","$t":"Chicken Katsu Curry"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13599.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChicken Katsu Curry is a delicious Japanese curry that first caught on over here in the UK through the Wagamama restaurants.  I have never eaten at a Wagamama, but I have heard that theirs is very, very good.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13595.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI have bought a packaged Katsu Curry kit at the grocery store though, and was instantly hooked.  It was quite, quite delicious!  I thought though . . . there has to be an easy way to make it yourself, without having to use a kit.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13596.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe other week I saw some ready to cook chiller meals of Katsu Curry in our local Morrisons.  These ones had fresh peas, edamame beans and red onions included and I thought to myself . . . wow, that looks like it would be really tasty.  I decided to come up with my own at home version.  So I did a search online and came up with a recipe for a wickedly delicious sounding Katsu Curry Sauce via Simon Rimmer.  I played with the ingredients a bit and came up with this.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13597.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA delicious curry sauce that is a wonderful mix of sweet and heat and spice.  Boneless, skinless chicken breasts, pounded until tender, breaded with a mixture of seasoned flour, egg and panko, and then fried until crispy tender.  Delicious edamame, peas and red onions heated through in the delicious sauce and then spooned over top of the tasty chicken breasts and served along side some sticky Japanese rice.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13598.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was wonderfully delicious and something that I will make regularly I think!  I'm not sure what my brother who lived in Japan for 4 years would think of it . . . I'm not even sure if it's authentic.  I only know it's delicious, and that's . . . well . . . more half the battle as far as I am concerned, and really all that counts after all!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13600.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Chicken Katsu Curry*\u003C\/span\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-katsu-curry\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA wickedly wonderful Japanese curry in which chicken breasts are breaded and fried until crisp and then served with a delicious Oriental curry sauce spooned over top.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the sauce:\u003Cbr \/\u003E1 tsp cumin seeds\u003Cbr \/\u003E1 tsp coriander seeds\u003Cbr \/\u003E1 tsp fenugreek seeds\u003Cbr \/\u003E1 tsp fennel seed\u003Cbr \/\u003E2 green cardamom pods\u003Cbr \/\u003E2 TBS vegetable oil\u003Cbr \/\u003E2 brown onions, peeled and sliced\u003Cbr \/\u003E2 small red bird's eye chillies\u003Cbr \/\u003E1 (400g) tin of chopped tomatoes (14 ounce)\u003Cbr \/\u003E1 inch piece of fresh ginger-root, peeled and finely chopped\u003Cbr \/\u003E1 TBS ground tumeric\u003Cbr \/\u003E9 fluid ounces of chicken stock\u003Cbr \/\u003E1 TBS honey\u003Cbr \/\u003E1 TBS Japanese soy sauce\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Chicken and curry:\u003Cbr \/\u003E3 1\/2 ounces plain flour, seasoned with some fine sea salt and\u003Cbr \/\u003Efreshly ground black pepper (1 cup)\u003Cbr \/\u003E5 ounces Japanese panko breadcrumbs (about 2 cups)\u003Cbr \/\u003E2 large free range eggs\u003Cbr \/\u003E4 chicken breasts, boneless skinless\u003Cbr \/\u003E4 TBS vegetable oil\u003Cbr \/\u003E5 1\/2 ounces frozen peas, thawed (1 cup)\u003Cbr \/\u003E5 1\/2 ounces frozen edamame beans, thawed (1 cup)\u003Cbr \/\u003E1 small red onion, peeled and sliced\u003Cbr \/\u003E\u003Cbr \/\u003ECooked Sticky Rice to serve\u003Cbr \/\u003E\u003Cbr \/\u003EDry fry the spices in a hot skillet for several minutes, until very fragrant.  Remove from the heat and grind to a powder with a pestle and mortar.  Heat the oil in the same pan.  Add the onions and cook, until golden brown, for about 10 minutes.  Add the garlic, chili, tomatoes, ginger-root and tumeric.  Bring to the boil, add the chicken stock and then reduce to a simmer and cook for about 25 minutes.  Blitz the sauce until smooth.  Return to the pan and whisk in the honey and soy sauce until totally amalgamated.  Keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Katsu curry place the seasoned flour and the bread crumbs into two separate shallow bowls.  Beat the eggs together in a third shallow bowl. Place the chicken breasts between two pieces of plastic cling film and pound with a rolling pin to 1\/3 inch thickeness without tearing the meat.    Dust the chicken breasts with the flour, dip them into the egg and then roll them in the panko to coat thoroughly.  Set aside for about 5 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the oil in a clean frying pan over medium heat until hot.  Add the chicken breasts and cook them until browned on both sides and cooked through, approximately 2 to 3 minutes per side.  Keep warm in the oven.  Dispose of most of the oil.  Add the red onion, peas and beans to the pan  Cook and stir until the onion has begun to soften and the peas and beans are crispy tender.  Stir the cooked vegetables into the curry sauce and heat through.\u003Cbr \/\u003E\u003Cbr \/\u003ETo serve, cut each cooked chicken breast through the middle diagonally and place onto a heated plate along with some cooked sticky rice.  Spoon an equal amount of the curry sauce and vegetables over each.  Serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/changes\/chocolatechipmuffins.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOver in The Cottage today, some delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/10\/friday-ponderings.html\"\u003EChocolate Chunk Muffins!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3308324242109192246\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/chicken-katsu-curry.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3308324242109192246"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3308324242109192246"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/chicken-katsu-curry.html","title":"Chicken Katsu Curry"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6389785565299152572"},"published":{"$t":"2011-07-16T04:00:00.003+01:00"},"updated":{"$t":"2011-07-16T04:00:05.074+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"}],"title":{"type":"text","$t":"Boston Cream Pie"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12064.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI know what you are probably thinking right now . . . what on earth does Boston Cream Pie have to do with an English Kitchen, and you would be right in thinking . . .  \u003Cspan style=\"font-style: italic;\"\u003Enot\u003C\/span\u003E a heck of a lot!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12066.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther than the fact that's it's MY English Kitchen, and that's what I baked yesterday for the missionaries when they came to tea!  I do not always cook traditional food here in my kitchen, anymore than anyone else does.   Sometimes I cook an Indian meal, or hmmm . . . a Chinese . . . sometimes I even cook Spaghetti Bolognaise!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12068.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh heck, that \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E an English Kitchen!!!  Or at least it is today's English Kitchen . . . a happy melting pot of the traditional, mixed with all  the new flavours brought to our verdant shores by it's wide and diverse immigrant population!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12076.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd I think you'll find that there are a heck of a lot of us North American's over here . . . so why shouldn't we embrace some of the goodies from our homelands from time to time???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12074.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, and by the way . . . there was a Boston over here before there was one in America. Boston, UK, is situated near the south-east coast of Lincolnshire, where the River Witham becomes the Haven on its short journey to The Wash. The town is approximately 120 miles directly north of London and 32 miles south-east of Lincoln.  (and now you know!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12080.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBoston Cream pie is not a pie.  It is a cake.  A very delicious sponge cake, split in the middle and filled with a tasty vanilla custard cream, and then topped with a scrummy chocolate glaze . . .  deeeeeee-licious!  And we ate the whole thing.  Traditional no.   Moreish . . .yes!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12082.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Boston Cream Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9 inch round cake\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/boston-cream-pie\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's not a pie . . . it's a cake, filled with a delicious vanilla custard cream and topped with a scrummy chocolate glaze!\u003Cbr \/\u003E\u003Cbr \/\u003E2.5 ounces of vegetable shortening (1\/3 cup)\u003Cbr \/\u003E7 ounces caster sugar (1 cup)\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E6.5 ounces plain flour (1 1\/2 cups) sifted\u003Cbr \/\u003E2 1\/2 tsp baking powder\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E5 ounces milk (2\/3 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cream filling:\u003Cbr \/\u003E3.5 ounces granulated sugar (1\/2 cup)\u003Cbr \/\u003E3 TBS flour\u003Cbr \/\u003E1\/4 tsp salt\u003Cbr \/\u003E375 ml of milk (1 1\/2 cups)\u003Cbr \/\u003E3 large free range egg yolks\u003Cbr \/\u003E1 TBS butter\u003Cbr \/\u003E1\/2 tsp vanilla\u003Cbr \/\u003E\u003Cbr \/\u003EFor the glaze:\u003Cbr \/\u003E2 ounces unsweetened chocolate\u003Cbr \/\u003E2 TBS vegetable shortening\u003Cbr \/\u003E4 ounces sifted icing sugar (1 cup)\u003Cbr \/\u003E2 TBS hot water\u003Cbr \/\u003E1\/2 tsp vanilla\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.  Butter a 9 inch cake tin and dust with flour, tapping out any excess.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ECream  together the shortening and sugar until fluffy.  Beat in the egg.  Sift  together the flour, baking powder and salt.  Add the vanilla to the  milk.  Add the flour mixture to the creamed mixture alternately with the  milk mixture.  Turn the batter into the prepared pan.  Bake for 30  minutes until the cake springs back when lightly touched and a toothpick  inserted in the centre comes out clean.  Cool on a rack for 5 minutes  before turning out of the pan onto a rack to cool completely.\u003Cbr \/\u003E\u003Cbr \/\u003ETo  make the filling, combine the sugar, flour and salt in a saucepan.   Whisk in the milk.  Cook over medium low heat until the mixture bubbles  and thickens, whisking constantly.  Boil for one minute.  Beat the egg  yolks slightly.  Gradually stir in about half of the boiled mixture,  whisking constantly and then stir the mixture into the cooked mixture,  whisking it in well.  Continue to cook for several minutes longer,  stirring until thick and creamy.  Whisk in the butter and vanilla.   Remove from the heat and allow to cool completely before proceeding.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12081.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECut  the cake in half horizontally.  Place the bottom half on a plate.   Cover with the cooled creamy mixture.  Place the other half of the cake  on top.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the glaze, melt the chocolate and shortening in a  small pan over very low heat.  Remove from the heat and blend in the  sugar and hot water.  Stir until smooth and slightly thickened, without  beating.  Stir in the vanilla and immediately spread on top of the cake,  spreading only to the edges.  Chill in the fridge for several hours  before serving.  Cut into wedges to serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6389785565299152572\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/boston-cream-pie.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6389785565299152572"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6389785565299152572"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/07\/boston-cream-pie.html","title":"Boston Cream Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"15"}}]}});