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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/late+summer?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/late%20summer"},{"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":{"$t":"22"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8154345411054014381"},"published":{"$t":"2018-08-21T04:00:00.000+01:00"},"updated":{"$t":"2018-08-24T11:06:04.901+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Home Style Cream Corn"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JKWfuLI9GTQ\/W3qc4qn2-ZI\/AAAAAAACCZQ\/VbDTZ13pfJIouYnRE9L0TbsGyusH5qChgCLcBGAs\/s1600\/cover%2Bcorn.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Home Style Cream Corn\" border=\"0\" data-original-height=\"1529\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/1.bp.blogspot.com\/-JKWfuLI9GTQ\/W3qc4qn2-ZI\/AAAAAAACCZQ\/VbDTZ13pfJIouYnRE9L0TbsGyusH5qChgCLcBGAs\/s400\/cover%2Bcorn.JPG\" title=\"Home Style Cream Corn\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOne thing the month of August always meant, the whole of my life . . .\u0026nbsp; was that fresh CORN season was finally here!\u0026nbsp; I have always looked forward to it the whole year through.\u0026nbsp; There is nothing on earth as delicious as a hot ear of freshly picked corn on the cob with cold butter and salt.\u0026nbsp; \u003Ci\u003E\u003Cb\u003ENothing.\u0026nbsp; \u003C\/b\u003E\u003C\/i\u003EOkay . . .\u0026nbsp; maybe there are a few things . . .\u0026nbsp; but fresh corn on the cob is definitely in the top ten of my most beloved tastes for sure!\u0026nbsp; Up until this summer it had been 18 years since I had been able to enjoy this delectable delicacy.\u0026nbsp; My friend Eric however, grows beautiful corn, and has gifted me several times this season already!\u0026nbsp; Let me tell you, each time it has tasted like a little bit of Manna from Heaven to me!!!\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\/-SqKPgupbCr8\/W3qct56zahI\/AAAAAAACCYs\/gbrQocodNQo6rOWM9PCHFgH9fbvO-skrgCLcBGAs\/s1600\/DSCN0921.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1382\" data-original-width=\"1600\" height=\"345\" src=\"https:\/\/1.bp.blogspot.com\/-SqKPgupbCr8\/W3qct56zahI\/AAAAAAACCYs\/gbrQocodNQo6rOWM9PCHFgH9fbvO-skrgCLcBGAs\/s400\/DSCN0921.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\nHe gave me some more this past Sunday, and I decided to treat Todd to \u003Ci\u003Ereal\u003C\/i\u003E Home Style Cream Corn, which is a bazillion times better than what comes in a can!\u0026nbsp; It can be a bit of work to make, with cutting the corn kernels from the cobs and scraping them, but the taste is worth every bit of extra effort!\u0026nbsp; Just make sure you use a large deep bowl when you are scraping the cobs, or you will literally have it everywhere.\u0026nbsp; (That is the voice of experience speaking.)\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\/-Zxe6Q37dJ9U\/W3qcs4nriII\/AAAAAAACCYo\/lR_khpafZWoA9UWHaLLjHR5Y4ZfLToJkACLcBGAs\/s1600\/DSCN0922.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1562\" data-original-width=\"1600\" height=\"390\" src=\"https:\/\/3.bp.blogspot.com\/-Zxe6Q37dJ9U\/W3qcs4nriII\/AAAAAAACCYo\/lR_khpafZWoA9UWHaLLjHR5Y4ZfLToJkACLcBGAs\/s400\/DSCN0922.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\nYou will only want to cut off the kernels about 3\/4 of the way through, leaving about 1\/4 of each kernel on the cob.\u0026nbsp; Then you just take the back of the knife and use it to scrape the milk and pulp from each cob.\u0026nbsp; This is the messy part, but you really want those bits.\u0026nbsp; Those are the very essence of the flavour of the corn.\u0026nbsp; After that it is pretty easy going.\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:\/\/3.bp.blogspot.com\/-YKTeZLTrNyE\/W3qcvdcoV3I\/AAAAAAACCYw\/_RkJQ_r77xQSo62J-akckiNaiw5cbtJTQCLcBGAs\/s1600\/DSCN0923.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1346\" data-original-width=\"1600\" height=\"336\" src=\"https:\/\/3.bp.blogspot.com\/-YKTeZLTrNyE\/W3qcvdcoV3I\/AAAAAAACCYw\/_RkJQ_r77xQSo62J-akckiNaiw5cbtJTQCLcBGAs\/s400\/DSCN0923.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\nThe kernels, pulp and milk get put into a large skillet with some melted butter and a bit of water and sugar.\u0026nbsp; Keep cooking and stirring until your corn is tender.\u0026nbsp; You will have to keep tasting it to test it for doneness, as the time is variable depending on the size and age of your corn.\u0026nbsp; Smaller younger kernels take a shorter time, more mature corn kernels take a bit longer.\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\/-dLjWla7-35Q\/W3qcxbe1IFI\/AAAAAAACCY0\/cyBLY3-2QFMBlWlWL6vBhh5o0r-aZVIrACLcBGAs\/s1600\/DSCN0926.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1429\" data-original-width=\"1600\" height=\"356\" src=\"https:\/\/1.bp.blogspot.com\/-dLjWla7-35Q\/W3qcxbe1IFI\/AAAAAAACCY0\/cyBLY3-2QFMBlWlWL6vBhh5o0r-aZVIrACLcBGAs\/s400\/DSCN0926.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\nOnce your corn is tender you add a roux of flour and water to help thicken the corn juices\u0026nbsp; . . .\u0026nbsp; let it cook for a couple of minutes to cook out the flour taste.\u0026nbsp; Oh, and some seasoning also.\u0026nbsp; Did you know that you shouldn't add salt to corn \u003Ci\u003Ewhile \u003C\/i\u003Eyou are cooking it?\u0026nbsp; Just sugar.\u0026nbsp; Salt toughens it. True fact.\u0026nbsp; You want to add the salt after it is cooked, just to season it.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PycEykFrNwQ\/W3qcyGbQzaI\/AAAAAAACCY4\/lFJpC1q3vuMIE9Sw1-laagBQT92VKkFzQCLcBGAs\/s1600\/DSCN0927.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1382\" data-original-width=\"1600\" height=\"345\" src=\"https:\/\/1.bp.blogspot.com\/-PycEykFrNwQ\/W3qcyGbQzaI\/AAAAAAACCY4\/lFJpC1q3vuMIE9Sw1-laagBQT92VKkFzQCLcBGAs\/s400\/DSCN0927.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\nOnce the flour flavour has cooked out of the roux, you will be adding some single cream (half and half) along with a few splashes of hot pepper sauce and some honey. You could also use milk, but I like the single cream.\u0026nbsp; It is really lovely\u0026nbsp; If you do use milk, make sure it is whole milk . . . full fat milk . . .\u0026nbsp; in for a penny, in for a pound!!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\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:\/\/4.bp.blogspot.com\/-gMrqNqaGDT0\/W3qczJM-yaI\/AAAAAAACCY8\/rQABPpRSyVQFe23H3M2ZjQb25DhZVtR8QCLcBGAs\/s1600\/DSCN0928.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1092\" data-original-width=\"1600\" height=\"272\" src=\"https:\/\/4.bp.blogspot.com\/-gMrqNqaGDT0\/W3qczJM-yaI\/AAAAAAACCY8\/rQABPpRSyVQFe23H3M2ZjQb25DhZVtR8QCLcBGAs\/s400\/DSCN0928.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\nThe end result is a dish that is fabulously tasty!!\u0026nbsp; Rich and creamy!\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\/-OA2QCzA36qc\/W3qs2VKAcbI\/AAAAAAACCZw\/1M9C3L1EFqQFQvBIBGEbn3ELcVvTrBUVQCLcBGAs\/s1600\/DSCN0929.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1469\" data-original-width=\"1600\" height=\"366\" src=\"https:\/\/2.bp.blogspot.com\/-OA2QCzA36qc\/W3qs2VKAcbI\/AAAAAAACCZw\/1M9C3L1EFqQFQvBIBGEbn3ELcVvTrBUVQCLcBGAs\/s400\/DSCN0929.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 could eat a whole bowl of this and nothing else\u0026nbsp; . . .\u0026nbsp; glutton that I am\u0026nbsp; . . .\u0026nbsp; corn lover that I am . . . \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:\/\/3.bp.blogspot.com\/-H7m2jHO7V3s\/W3qczrrsLHI\/AAAAAAACCZA\/m3zhDnPJf3kLVCpH5MZyWSOwzwCTHzYkACLcBGAs\/s1600\/DSCN0930.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1403\" data-original-width=\"1600\" height=\"350\" src=\"https:\/\/3.bp.blogspot.com\/-H7m2jHO7V3s\/W3qczrrsLHI\/AAAAAAACCZA\/m3zhDnPJf3kLVCpH5MZyWSOwzwCTHzYkACLcBGAs\/s400\/DSCN0930.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\nAnd why not!\u0026nbsp; Its only once a year, or . . .\u0026nbsp; in my case . . .\u0026nbsp; once in 18 years!!!\u0026nbsp; Thank you Eric!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\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\u003E6-8\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('.print-options').className='print-options show-print-options'\" type=\"button\"\u003EPrint Recipe\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"print-options\"\u003E\n\u003Cbutton id=\"printWithImage\" onclick=\"printDiv.call(this,'recipe','printWithImage'); return false;\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"printWithoutImage\" onclick=\"printDiv.call(this,'recipe','printWithOptions'); return false;\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"image\"\u003E\n\u003Cimg height=\"305\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-JKWfuLI9GTQ\/W3qc4qn2-ZI\/AAAAAAACCZQ\/VbDTZ13pfJIouYnRE9L0TbsGyusH5qChgCLcBGAs\/s320\/cover%2Bcorn.JPG\" width=\"320\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"recipe-name\" itemprop=\"name\"\u003E\nHome Style Cream Corn\u003C\/h3\u003E\n\u003Cdiv class=\"summary\" itemprop=\"description\"\u003E\nI love tinned cream corn and this is a bazillion times better.\u0026nbsp; I really only make it when fresh corn is in season, so its a once a year kind of a treat!\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\n6 ears of freshly picked corn\u003C\/div\u003E\n\u003Cdiv\u003E\n65g butter (1\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS water\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp sugar\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS plain flour, blended with 1 1\/2 TBS water\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp each salt and freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n180ml single cream (3\/4 cup half and half)\u003C\/div\u003E\n\u003Cdiv\u003E\nfew splashes hot pepper sauce\u003C\/div\u003E\n\u003Cdiv\u003E\nsplash of liquid honey\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\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\nRemove the husks and silk from the ears of corn.\u0026nbsp; The easiest way to do this \u003Cbr \/\u003E\nis to cut the cobs off about 1\/2 inch from the base end and peel from \u003Cbr \/\u003E\nthat end down to the tip. You will find that the silk comes off \u003Cbr \/\u003E\nbeautifully.\u0026nbsp; Its simple.\u0026nbsp; Trim off about 1\/2 inch from the pointed end \u003Cbr \/\u003E\nto make a flat end.\u0026nbsp; Make sure you use a large deep bowl. When you start\u003Cbr \/\u003E\n\u0026nbsp;scraping the cobs the corn and its juices will fly everywhere! \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nStand the corn, one ear at a time, in the bowl and using a sharp knife, cut \u003Cbr \/\u003E\nthe kernels from the cob only cutting about 3\/4 of the way through. Once\u003Cbr \/\u003E\n\u0026nbsp;you have removed all the kernels, using the back side of the knife, \u003Cbr \/\u003E\nscrape down the cobs to extract all of the milk and pulp from the corn.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou will need a fairly large skillet.\u0026nbsp; Melt the butter in the skillet over \u003Cbr \/\u003E\nmedum low heat.\u0026nbsp; Once the butter has melted, pour in the corn and all of\u003Cbr \/\u003E\n\u0026nbsp;the juices\/pulp. Add the 3 TBS of water and the sugar. Cook, stirring \u003Cbr \/\u003E\nfrequently, until the corn is tender and cooked.\u0026nbsp; This will take at \u003Cbr \/\u003E\nleast 10 minutes or so.\u0026nbsp; Keep tasting to check.\u0026nbsp; At the end of that \u003Cbr \/\u003E\ntime, stir in the flour which has been blended with the water, salt and \u003Cbr \/\u003E\nblack pepper.\u0026nbsp; Stir this into the corn and cook for a further 2 minutes,\u003Cbr \/\u003E\n\u0026nbsp;stirring constantly. Stir in the cream, pepper sauce and honey.\u0026nbsp; Heat \u003Cbr \/\u003E\nthrough for a few more minutes, without boiling. Taste and adjust \u003Cbr \/\u003E\nseasoning as required.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nVariation - You can whisk in a TBS of lime juice and add a TBS of chopped fresh basil leaves\u003Cbr \/\u003E\n\u0026nbsp;at the end for another\u0026nbsp; lovely version as well!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan title=\"Attachments\"\u003E\u003C\/span\u003E\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; 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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}'; 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text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-f0R34OjtE70\/W3qc39RBVCI\/AAAAAAACCZM\/H8QyfxyBptUKpRg0kKZXe5eKpMq-r-YNQCLcBGAs\/s1600\/DSCN0933.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1321\" data-original-width=\"1600\" height=\"330\" src=\"https:\/\/1.bp.blogspot.com\/-f0R34OjtE70\/W3qc39RBVCI\/AAAAAAACCZM\/H8QyfxyBptUKpRg0kKZXe5eKpMq-r-YNQCLcBGAs\/s400\/DSCN0933.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 really hope you are able to procure some freshly picked corn to make this delicious dish. I think you will agree with me when I say, this is one of the best ways to enjoy fresh corn ever!!!\u0026nbsp; Bon Appetit and Happy Corn Season!\u0026nbsp;\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:\/\/2.bp.blogspot.com\/-yBF_PpxFOfU\/W3q4_tvODAI\/AAAAAAACCbI\/lTJ7vWFL918hDYo4TUJyC5JmINELaEK4gCLcBGAs\/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:\/\/2.bp.blogspot.com\/-yBF_PpxFOfU\/W3q4_tvODAI\/AAAAAAACCbI\/lTJ7vWFL918hDYo4TUJyC5JmINELaEK4gCLcBGAs\/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"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8154345411054014381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/08\/home-style-cream-corn.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8154345411054014381"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8154345411054014381"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/08\/home-style-cream-corn.html","title":"Home Style Cream Corn"}],"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\/-JKWfuLI9GTQ\/W3qc4qn2-ZI\/AAAAAAACCZQ\/VbDTZ13pfJIouYnRE9L0TbsGyusH5qChgCLcBGAs\/s72-c\/cover%2Bcorn.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7017372638841154173"},"published":{"$t":"2017-08-26T04:00:00.000+01:00"},"updated":{"$t":"2017-08-26T04:00:18.328+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"}],"title":{"type":"text","$t":"Late Summer Mixed Berry Crumble"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-HDfBJulHTPk\/WZ7c0S0MJhI\/AAAAAAABNvc\/7ecu5bblvyklTuhyrVqPaCELkCNe3TesQCLcBGAs\/s1600\/Best%2BBerry%2BCobbler%2BCover.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"604\" data-original-width=\"640\" height=\"604\" src=\"https:\/\/3.bp.blogspot.com\/-HDfBJulHTPk\/WZ7c0S0MJhI\/AAAAAAABNvc\/7ecu5bblvyklTuhyrVqPaCELkCNe3TesQCLcBGAs\/s640\/Best%2BBerry%2BCobbler%2BCover.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nThis is the perfect dessert for this time of year.\u0026nbsp;\u0026nbsp; Late summer.\u0026nbsp;\u0026nbsp; We \nare just getting to the end of the strawberries and the Blueberries and \nraspberries are at their best.\u0026nbsp;\u0026nbsp; Let's get ready to crumble!! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-vHqW6kBj2Zg\/WZ7c1uYdOKI\/AAAAAAABNvk\/gAVwNV43DvYD9A2bP9-4iZ3R5rPVjhjKQCLcBGAs\/s1600\/unnamed-95.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"585\" data-original-width=\"640\" height=\"584\" src=\"https:\/\/4.bp.blogspot.com\/-vHqW6kBj2Zg\/WZ7c1uYdOKI\/AAAAAAABNvk\/gAVwNV43DvYD9A2bP9-4iZ3R5rPVjhjKQCLcBGAs\/s640\/unnamed-95.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nI actually used frozen blueberries and strawberries for this.\u0026nbsp; Our \nblueberry bushes are not really producing this year for some reason.\u0026nbsp; We are getting only a berry or two at a time.\u0026nbsp; We need to change something obviously.\u0026nbsp; Any advice? Our strawberries are long since done, but I \nhad frozen berries.\u0026nbsp; So what I did was I just gently mixed them with the\n raspberries and put them into the oven for about 10 minutes before I \nadded the remaining ingredients. You could also add blackberries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-LBpy9K9cySg\/WZ7c2sXg5wI\/AAAAAAABNvs\/RpG4P-B1jxoTpVGJpnqNNhroP7-Cy3CIwCLcBGAs\/s1600\/unnamed-96.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"608\" data-original-width=\"640\" height=\"608\" src=\"https:\/\/3.bp.blogspot.com\/-LBpy9K9cySg\/WZ7c2sXg5wI\/AAAAAAABNvs\/RpG4P-B1jxoTpVGJpnqNNhroP7-Cy3CIwCLcBGAs\/s640\/unnamed-96.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt worked beautifully. \u0026nbsp; They were perfectly thawed and ready for me to \nsprinkle over the white chocolate and the buttery crumble mixture.\u0026nbsp; The white chocolate perfectly sweetens the fruit so you need no other \nsugar in the filling.\u0026nbsp;\u0026nbsp; It's a delightful mix of sweet and tart . . .\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-cQASZ3Kyo48\/WZ7c3BRZ4eI\/AAAAAAABNvw\/ywvA_qo-TTkLxTMu2LMKOL0yWPDFe-UIACLcBGAs\/s1600\/unnamed-97.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"591\" data-original-width=\"640\" height=\"590\" src=\"https:\/\/1.bp.blogspot.com\/-cQASZ3Kyo48\/WZ7c3BRZ4eI\/AAAAAAABNvw\/ywvA_qo-TTkLxTMu2LMKOL0yWPDFe-UIACLcBGAs\/s640\/unnamed-97.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nThe topping has just the right amount of buttery and crispness . . .\u0026nbsp; part of it sinks\n down into the fruit thickening the juices.\u0026nbsp; It's just delightful. \u0026nbsp; \nEspecially when served up with dollops of clotted cream. \u0026nbsp; All that rich\n cream melting down into the fruit and buttery crumble. \u0026nbsp; Oh so \nmoreishly scrumptious.\u0026nbsp; We quite, quite love this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AULdusYwDW8\/WZ7c3_8OooI\/AAAAAAABNv0\/EdduZ7aC-UQ025wELzGTMZMFEpyUK6D-QCLcBGAs\/s1600\/unnamed-98.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"556\" data-original-width=\"640\" height=\"556\" src=\"https:\/\/1.bp.blogspot.com\/-AULdusYwDW8\/WZ7c3_8OooI\/AAAAAAABNv0\/EdduZ7aC-UQ025wELzGTMZMFEpyUK6D-QCLcBGAs\/s640\/unnamed-98.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Late Summer\u0026nbsp; Mixed Berry Crumble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4 to 6, depending on appetites\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/late-summer-crumble\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious way to use up the last of the summer berries.\u0026nbsp; I use \nstrawberries, blueberries and raspberries.\u0026nbsp; Any sweetness comes from the\n delicious addition of some white chocolate.\u0026nbsp; The buttery crumbs are \nit's crowning glory!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g of strawberries, washed and hulled (about 2 cups, cut in half if large)\u003C\/div\u003E\n200g fresh blueberries (2 cups)\u003C\/div\u003E\n200g fresh raspberries (2 cups)\u003C\/div\u003E\n100g of good white chocolate, broken into bits (about 1\/2 cup)\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the topping:\u003C\/b\u003E\u003C\/div\u003E\n240g plain flour (1 2\/3 cup)\u003C\/div\u003E\n140g of chilled butter, cut into bits (10 TBS)\u003C\/div\u003E\n80g sugar (scant half cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-qnXahsJ3qqw\/WZ7c0N0QelI\/AAAAAAABNvY\/YXZWIxYt3ZYVBkOM55idJU68KO8PAyBxQCLcBGAs\/s1600\/unnamed-101.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"625\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-qnXahsJ3qqw\/WZ7c0N0QelI\/AAAAAAABNvY\/YXZWIxYt3ZYVBkOM55idJU68KO8PAyBxQCLcBGAs\/s640\/unnamed-101.jpg\" width=\"624\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u0026nbsp;Preheat the oven to 200*C\/400*F\/ gas mark 6. \u003Cbr \/\u003E\u003Cbr \/\u003EButter a six \ncup deep casserole dish.\u0026nbsp; Gently mix the berries and pour them into the \ndish.\u0026nbsp; Scatter the white chocolate bits over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-QFBOXQBnLAo\/WZ7c01j57DI\/AAAAAAABNvg\/6p_JXQKA7IoeRYBmtfIq_3L74kOJxBV7gCLcBGAs\/s1600\/unnamed-103.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"598\" data-original-width=\"640\" height=\"598\" src=\"https:\/\/2.bp.blogspot.com\/-QFBOXQBnLAo\/WZ7c01j57DI\/AAAAAAABNvg\/6p_JXQKA7IoeRYBmtfIq_3L74kOJxBV7gCLcBGAs\/s640\/unnamed-103.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nMeasure \nthe flour and sugar into a bowl.\u0026nbsp; Drop in the butter.\u0026nbsp; Rub it into the \ndry mixture with your finger tips until the mixture resembles dry bread \ncrumbs.\u0026nbsp; Sprinkle this evenly over top of the fruit.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EBake for \n35 to 40 minutes, until the crumble topping is golden brown and the \nfruit is bubbling up.\u0026nbsp;\u0026nbsp; Serve warm with or without lashings of cream!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-dyJ09cGkbaY\/WZ7c2ItQbsI\/AAAAAAABNvo\/kc9-68L524sIp6nE2HKulD6joNka1PuGgCLcBGAs\/s1600\/unnamed-104.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"637\" data-original-width=\"640\" height=\"636\" src=\"https:\/\/3.bp.blogspot.com\/-dyJ09cGkbaY\/WZ7c2ItQbsI\/AAAAAAABNvo\/kc9-68L524sIp6nE2HKulD6joNka1PuGgCLcBGAs\/s640\/unnamed-104.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe actually had ours with clotted cream.\u0026nbsp; In for a penny, in for a pound and all that!\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7017372638841154173\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/late-summer-mixed-berry-crumble.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7017372638841154173"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7017372638841154173"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/late-summer-mixed-berry-crumble.html","title":"Late Summer Mixed Berry Crumble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-HDfBJulHTPk\/WZ7c0S0MJhI\/AAAAAAABNvc\/7ecu5bblvyklTuhyrVqPaCELkCNe3TesQCLcBGAs\/s72-c\/Best%2BBerry%2BCobbler%2BCover.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-427240660141618100"},"published":{"$t":"2017-08-13T04:00:00.000+01:00"},"updated":{"$t":"2017-08-13T04:00:29.286+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"loaves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Lemon Drizzle Zucchini Loaf"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-p90CNcqRfg8\/WYhj_fPX-FI\/AAAAAAABI_Y\/163uiitSBjIJXtjuv96dxXsEcNEZG-3lgCLcBGAs\/s1600\/cover%2Blemon%2Bzucchini%2Bloaf.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1578\" data-original-width=\"1600\" height=\"630\" src=\"https:\/\/3.bp.blogspot.com\/-p90CNcqRfg8\/WYhj_fPX-FI\/AAAAAAABI_Y\/163uiitSBjIJXtjuv96dxXsEcNEZG-3lgCLcBGAs\/s640\/cover%2Blemon%2Bzucchini%2Bloaf.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nNothing new here that people haven't seen before.\u0026nbsp; It's courgette season (zucchini to you North Americans).\u0026nbsp; We all have them coming out our ears. I like to make zucchini loaf.\u0026nbsp; They are always really moist and delicious.\u0026nbsp; Zucchini is one of those vegetables that is pretty benign and basically takes on the flavour of whatever you put it with.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ARAxk2UioqE\/WYhi6bqH4RI\/AAAAAAABI-o\/pLqceeU1w7QTuiHhPr_2Rw8adqCUsDKCQCLcBGAs\/s1600\/DSCN3512.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1482\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-ARAxk2UioqE\/WYhi6bqH4RI\/AAAAAAABI-o\/pLqceeU1w7QTuiHhPr_2Rw8adqCUsDKCQCLcBGAs\/s640\/DSCN3512.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis recipe has been making the rounds.\u0026nbsp; I saw a video of it on Facebook, but it is a recipe I have been baking for years.\u0026nbsp; What is that they say?\u0026nbsp; There is nothing new under the sun.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-eMnqTxMNeAw\/WYhipSxXZHI\/AAAAAAABI-g\/l01oy8NtHY0jwG5-9IShX31qQoMm51EKwCLcBGAs\/s1600\/DSCN3513.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1516\" data-original-width=\"1600\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-eMnqTxMNeAw\/WYhipSxXZHI\/AAAAAAABI-g\/l01oy8NtHY0jwG5-9IShX31qQoMm51EKwCLcBGAs\/s640\/DSCN3513.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIt is really quite good and is one of those cakes that gets even better upon standing.\u0026nbsp; I also make another one which is more like a spice loaf.\u0026nbsp; That one has nuts in it.\u0026nbsp; You can \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2012\/08\/courgette-loaf-zucchini-bread.html\" target=\"_blank\"\u003E\u003Cb\u003Efind it here\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; It makes two delicious loaves. One to keep and one to give away.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-69MfTri317k\/WYhi7NIxfcI\/AAAAAAABI-s\/UPeO54kRIP4cGExj34UjEEazNfLgoj6JgCLcBGAs\/s1600\/DSCN3514.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1448\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/2.bp.blogspot.com\/-69MfTri317k\/WYhi7NIxfcI\/AAAAAAABI-s\/UPeO54kRIP4cGExj34UjEEazNfLgoj6JgCLcBGAs\/s640\/DSCN3514.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI also do a really tasty Lime and cardamom version, that is nice, cut into slices and sandwiched together with buttercream.\u0026nbsp; You can \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2011\/05\/cougette-zucchini-cardamom-and-lime.html\" target=\"_blank\"\u003E\u003Cb\u003Efind that recipe here\u003C\/b\u003E\u003C\/a\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\/-CZFAjo9kL1c\/WYhi_NrHfHI\/AAAAAAABI-w\/YfOCmMsn_QAb2MSTa1mxVCZorxuBIVfVQCLcBGAs\/s1600\/DSCN3515.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1479\" data-original-width=\"1600\" height=\"590\" src=\"https:\/\/3.bp.blogspot.com\/-CZFAjo9kL1c\/WYhi_NrHfHI\/AAAAAAABI-w\/YfOCmMsn_QAb2MSTa1mxVCZorxuBIVfVQCLcBGAs\/s640\/DSCN3515.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis one today is a basic lemon drizzle loaf, highly flecked with green and moist and delicious with plenty of lemon flavour . . .\u0026nbsp; both in the batter\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GLiUDStpdY4\/WYhjQ4vVa_I\/AAAAAAABI-4\/5UpHfrI9N68it-TUv3wAXFRsuM0kowWDQCLcBGAs\/s1600\/DSCN3516.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1593\" data-original-width=\"1600\" height=\"636\" src=\"https:\/\/3.bp.blogspot.com\/-GLiUDStpdY4\/WYhjQ4vVa_I\/AAAAAAABI-4\/5UpHfrI9N68it-TUv3wAXFRsuM0kowWDQCLcBGAs\/s640\/DSCN3516.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAnd then with that lucious lemon drizzle glaze that you pour over the top of it . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-1KALLnQaeCw\/WYhjXlhvVlI\/AAAAAAABI-8\/mPB0UNDxNXAvnBKsRqWcp3_daCcDsYGbwCLcBGAs\/s1600\/DSCN3517.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1575\" data-original-width=\"1600\" height=\"630\" src=\"https:\/\/3.bp.blogspot.com\/-1KALLnQaeCw\/WYhjXlhvVlI\/AAAAAAABI-8\/mPB0UNDxNXAvnBKsRqWcp3_daCcDsYGbwCLcBGAs\/s640\/DSCN3517.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIt wouldn't be summer without a few zucchini loaves baking in the oven.\u0026nbsp; In fact when the courgettes\/zucchini are coming in fast and furious, I like to grate them and freeze them in 1 cup size packs, ready to use all the winter through.\u0026nbsp; You know it makes sense . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-1bdXqfOfN84\/WYhjc8J1k6I\/AAAAAAABI_E\/7yWa9nBzNXAJC9mQH4tP3Cj7rRB1JgzRQCLcBGAs\/s1600\/DSCN3518.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1589\" data-original-width=\"1600\" height=\"634\" src=\"https:\/\/2.bp.blogspot.com\/-1bdXqfOfN84\/WYhjc8J1k6I\/AAAAAAABI_E\/7yWa9nBzNXAJC9mQH4tP3Cj7rRB1JgzRQCLcBGAs\/s640\/DSCN3518.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Drizzle Courgette Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one medium loaf\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-drizzle-courgette-loaf-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nMoist and delicious with flecks of green, lots of lemon flavour,\u0026nbsp; and a moreish lemon drizzle glaze.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the loaf:\u003C\/b\u003E\u003C\/div\u003E\n210g plain flour (1 1\/2 cups all purpose)\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n1\/4 tsp baking powder\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n145g granulated sugar (3\/4 cup)\u003C\/div\u003E\n120g finely shredded, unpeeled courgettes (1\/2 cup, zucchini)\u003C\/div\u003E\n(I like to use small ones so that I get a lot of green)\u003C\/div\u003E\n60ml cooking oil (1\/4 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n2 TBS fresh lemon juice\u003C\/div\u003E\nthe finely grated zest of one unwaxed lemon\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the drizzle glaze:\u003C\/b\u003E\u003C\/div\u003E\n65g icing sugar (1\/2 cup confectioners sugar)\u003C\/div\u003E\n1 TBS fresh lemon juice\u003C\/div\u003E\n1 tsp finely grated zest of an unwaxed lemon\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ARbw9SyVGIQ\/WYhjrWIzQDI\/AAAAAAABI_M\/xhfV4mEEzKM6Foarqlg15NEwje8thQpaACLcBGAs\/s1600\/DSCN3522.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1543\" height=\"640\" src=\"https:\/\/3.bp.blogspot.com\/-ARbw9SyVGIQ\/WYhjrWIzQDI\/AAAAAAABI_M\/xhfV4mEEzKM6Foarqlg15NEwje8thQpaACLcBGAs\/s640\/DSCN3522.JPG\" width=\"616\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C.\/350*C\/ gas mark 4.\u0026nbsp; Butter aa \nmedium loaf tin really well, or line with a loaf tin liner paper. (They \nare like cupcake liners, except large enough to line a loaf tin.)\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk\n together the sugar, courgettes, oil, egg, lemon juice and lemon zest in\n a bowl.\u0026nbsp; Sift together the flour, soda, baking powder and salt.\u0026nbsp; Add \nall at once to the courgette mixture and stir together just to combine.\u0026nbsp;\n Spoon into the prepared loaf tin.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 50 to 55 m \ninutes until golden brown and a toothpick inserted in the centre comes \nout clean.\u0026nbsp; Cool in the pan on a wire rack for 15 minutes before \nremoving from the pan to cool completely.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce it is cold, \nwhisk together the glaze ingredients until smooth and drizzle over the \ncake.\u0026nbsp; Allow to set before cutting into slices to serve.\u0026nbsp; Store any \nleftovers in an airtight container.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-9Ur9Pc5o5Wk\/WYhj8NnVXcI\/AAAAAAABI_Q\/SnovQhJVYb0pJEQvxlKfq1MbQoV3I997ACLcBGAs\/s1600\/DSCN3527.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1396\" data-original-width=\"1600\" height=\"558\" src=\"https:\/\/2.bp.blogspot.com\/-9Ur9Pc5o5Wk\/WYhj8NnVXcI\/AAAAAAABI_Q\/SnovQhJVYb0pJEQvxlKfq1MbQoV3I997ACLcBGAs\/s640\/DSCN3527.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhat is your favourite way to use zucchini\/courgettes?\u0026nbsp; I also like to use them in savoury casseroles.\u0026nbsp; they make great gratins!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/427240660141618100\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/lemon-drizzle-zucchini-loaf.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/427240660141618100"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/427240660141618100"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/lemon-drizzle-zucchini-loaf.html","title":"Lemon Drizzle Zucchini Loaf"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-p90CNcqRfg8\/WYhj_fPX-FI\/AAAAAAABI_Y\/163uiitSBjIJXtjuv96dxXsEcNEZG-3lgCLcBGAs\/s72-c\/cover%2Blemon%2Bzucchini%2Bloaf.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4163523424380206094"},"published":{"$t":"2017-07-05T04:00:00.001+01:00"},"updated":{"$t":"2022-08-31T12:53:40.304+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Starters"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Creamy Corn Soup"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-MUeIl9irFZU\/WVuU51tkcZI\/AAAAAAABDi0\/yfRJZqs0FAQgIddc8tqs0uvlPzU6p2u2ACLcBGAs\/s1600\/Cover%2BCorn%2BSoup.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1547\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-MUeIl9irFZU\/WVuU51tkcZI\/AAAAAAABDi0\/yfRJZqs0FAQgIddc8tqs0uvlPzU6p2u2ACLcBGAs\/w640-h618\/Cover%2BCorn%2BSoup.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nHave I ever told you about the little old lady I boarded with when I left school and went out to work on my own before I got married?\u0026nbsp; She made the most fantastic corn soup.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESo delicious that forty some odd years later I am still thinking about it.\u0026nbsp; I have yet to find that recipe, but I refuse to stop looking in the meantime on my quest for it, I came across this soup, which is equally as delicious, but in a much different way. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-LgaMZ3p9K04\/WVuWRWagjaI\/AAAAAAABDjk\/w8eHCbrulVkSl9TvzvTpMIZ8jaPbnUDJgCLcBGAs\/s1600\/Book.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"453\" data-original-width=\"475\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-LgaMZ3p9K04\/WVuWRWagjaI\/AAAAAAABDjk\/w8eHCbrulVkSl9TvzvTpMIZ8jaPbnUDJgCLcBGAs\/w640-h610\/Book.jpg\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe recipe comes from a cookery book I have had on my bookshelf for a number of years now.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEntitled, From Our House to Yours, comfort food to give and to share, it is a compendium of\u0026nbsp; favourite found recipes which are perfect for gifting, gleaned from a variety of chefs and authors.\u0026nbsp; Its a great book if you can find it!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\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:\/\/3.bp.blogspot.com\/-vqMT8qTN-V8\/WVuVIyF3lCI\/AAAAAAABDi4\/xRVDBiMIHcc_awCbAgcxG6toME4zQ4aRACLcBGAs\/s1600\/DSCN2803.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1522\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/3.bp.blogspot.com\/-vqMT8qTN-V8\/WVuVIyF3lCI\/AAAAAAABDi4\/xRVDBiMIHcc_awCbAgcxG6toME4zQ4aRACLcBGAs\/w640-h608\/DSCN2803.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nMy little old ladies soup was more of a chowder in flavour, but rich and creamy.\u0026nbsp; This has more of a Tex Mex savour to it, but is also rich and creamy.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-VsmhZN9PRFk\/WVuVKttAngI\/AAAAAAABDi8\/h06HgiY5FJU9FeT5sibKYd9RgCL9-l4mQCLcBGAs\/s1600\/DSCN2804.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1494\" data-original-width=\"1600\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-VsmhZN9PRFk\/WVuVKttAngI\/AAAAAAABDi8\/h06HgiY5FJU9FeT5sibKYd9RgCL9-l4mQCLcBGAs\/w640-h596\/DSCN2804.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nIt has a bit of a bite from the green jalapeno chili with goes into it, not much, just enough and a slight tartness from lime juice . . .\u0026nbsp; other than those ingredients, everything else is fairly simple.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EVegetable stock (for the vegetarian), corn, celery and leek, with a knob of butter and a bit of seasoning. Simple ingredientd, but wow flavours!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-QsJKuUrl0Y8\/WVuVQE7nwlI\/AAAAAAABDjA\/SjcAlaFk6eMR7FTseZCwYXtJetzafS6HACLcBGAs\/s1600\/DSCN2807.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1528\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-QsJKuUrl0Y8\/WVuVQE7nwlI\/AAAAAAABDjA\/SjcAlaFk6eMR7FTseZCwYXtJetzafS6HACLcBGAs\/w640-h610\/DSCN2807.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nSuggested garnishes were chopped fresh coriander or ripe avocado, but I come from a different school of thought\u0026nbsp; . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\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\/-ObKz4NMvhyE\/WVuVY9nTeeI\/AAAAAAABDjI\/ZTRYfn7N1Tc-GCaLLpsTQ08j864v_NhZgCLcBGAs\/s1600\/DSCN2808.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1437\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-ObKz4NMvhyE\/WVuVY9nTeeI\/AAAAAAABDjI\/ZTRYfn7N1Tc-GCaLLpsTQ08j864v_NhZgCLcBGAs\/w574-h640\/DSCN2808.JPG\" title=\"Creamy Corn Soup\" width=\"574\" \/\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\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFor me a soup isn't complete unless there is something crisp and cheesy floating on top . . . \u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-kkSYCR6Mu4E\/WVuVcW89jzI\/AAAAAAABDjM\/twXoo_ojlz8DMYudEedxncJ3EUfSM6XdACLcBGAs\/s1600\/DSCN2809.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1488\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/4.bp.blogspot.com\/-kkSYCR6Mu4E\/WVuVcW89jzI\/AAAAAAABDjM\/twXoo_ojlz8DMYudEedxncJ3EUfSM6XdACLcBGAs\/w640-h594\/DSCN2809.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nAnd so I baked some cheesy croutes to garnish this. Simply cut buttered slices of bread into whatever shape you want.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI sprinkled it with some Taco seasoning (see my side bar) and then toast in a hot oven.\u0026nbsp; Top with a bit of cheese (I used Pepper Jack for more flavour) and then toast just to melt the cheese.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-WZCpm3-whaw\/WVuVh6ylv8I\/AAAAAAABDjQ\/KXaEuuFy1LYfdDKYiCFvOHa6YdPV2EjawCLcBGAs\/s1600\/DSCN2810.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1552\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/3.bp.blogspot.com\/-WZCpm3-whaw\/WVuVh6ylv8I\/AAAAAAABDjQ\/KXaEuuFy1LYfdDKYiCFvOHa6YdPV2EjawCLcBGAs\/w640-h620\/DSCN2810.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nThis was some good and a soup I will make again.\u0026nbsp; It would be a great first course for a BBQ.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI can just imagine people sitting down and enjoying it beneath a leafed pagoda while the sun sets and the bees hum . . . ahhh summer pleasures.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt will be especially good when corn is in season.\u0026nbsp; We don't get great corn over here, so I will never have that particular pleasure . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-rlx_l0zSsso\/WVuVojjnKiI\/AAAAAAABDjU\/_XkVMoaO8YQPOt5kXcEP0Gkbo_KY_ikAQCLcBGAs\/s1600\/DSCN2811.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1287\" data-original-width=\"1600\" height=\"514\" src=\"https:\/\/3.bp.blogspot.com\/-rlx_l0zSsso\/WVuVojjnKiI\/AAAAAAABDjU\/_XkVMoaO8YQPOt5kXcEP0Gkbo_KY_ikAQCLcBGAs\/w640-h514\/DSCN2811.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Corn Soup*\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\/creamy-corn-soup\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nCreamy and delicious with just a bit of spark. You can use frozen corn if that is all you have, but fresh is always better.\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS butter\u003C\/div\u003E\nthe white part of 2 large leeks, trimmed, washed and coarsely chopped\u003C\/div\u003E\n1 large stalk of celery, trimmed, washed and diced\u003C\/div\u003E\n1 small green jalapeno chili, trimmed, seeds and veins discarded, and finely chopped\u003C\/div\u003E\n600g of corn niblets (4 cups)\u003C\/div\u003E\n660ml vegetable or chicken stock (3 cups)\u003C\/div\u003E\nthe juice of two limes\u003C\/div\u003E\n440ml of whole milk (2 cups)\u003C\/div\u003E\nsalt and freshly ground black pepper to taste\u003C\/div\u003E\n1\/2 ripe avocado, peeled and chopped to garnish (Optional)\u003C\/div\u003E\nchopped fresh coriander leaf to garnish (cilantro) (Optional)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a large saucepan.\u0026nbsp; Add the leek, celery and jalapeno.\u0026nbsp; \nCook, stirring occasionally, over low heat until softened without \ncolouring.\u0026nbsp; Add the corn and sweat for several minutes.\u0026nbsp; Add the stock \nand lime juice. Bring to the boil, then reduce to a simmer and simmer, \nuncovered, for 15 minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCarefully blitz until smooth \nin a food processor, or blender, or using an immersion blender. (My \npreferred method.) Return to the stove and slowly whisk in the milk.\u0026nbsp; \nHeat gently until heated through.\u0026nbsp; Season to taste with salt and black \npepper.\u0026nbsp; Serve hot spooned out into bowls with suggested garnishes as \ndesired.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - other nice garnishes are chopped chives, sour cream, chopped roasted peppers, salsa, guacamole.\u0026nbsp; Choose as you wish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ygzsZLoT7Jo\/WVuVwenoVHI\/AAAAAAABDjY\/gJvMD0psPbINmZRWjvD073-ZEJvc3pcKQCLcBGAs\/s1600\/DSCN2812.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Creamy Corn Soup\" border=\"0\" data-original-height=\"1468\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/4.bp.blogspot.com\/-ygzsZLoT7Jo\/WVuVwenoVHI\/AAAAAAABDjY\/gJvMD0psPbINmZRWjvD073-ZEJvc3pcKQCLcBGAs\/w640-h586\/DSCN2812.JPG\" title=\"Creamy Corn Soup\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\nYou might think its too hot for soup, and maybe where you live it is. We enjoy a lovely temperate climate here in the UK, with very few days that are overly hot like that.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThis went down a real treat today when it was cloudy and a brisk breeze was blowing.\u0026nbsp; They say we may get some thunder storms.\u0026nbsp; I haven't been treated to a good one of those in years.\u0026nbsp; Bon Appetit!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4163523424380206094\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/creamy-corn-soup.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4163523424380206094"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4163523424380206094"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/creamy-corn-soup.html","title":"Creamy Corn Soup"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-MUeIl9irFZU\/WVuU51tkcZI\/AAAAAAABDi0\/yfRJZqs0FAQgIddc8tqs0uvlPzU6p2u2ACLcBGAs\/s72-w640-h618-c\/Cover%2BCorn%2BSoup.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3972890874663596343"},"published":{"$t":"2016-08-29T04:00:00.000+01:00"},"updated":{"$t":"2016-08-29T04:00:01.798+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"slow cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Crock Pot Marinara Sauce"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo DSCN8764_zpsr1lrlya0.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8764_zpsr1lrlya0.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love this time of year when we blessed enough to be enjoying an abundance of fresh local produce!\u0026nbsp; I grew my own tomatoes this year and I have to say I did a really great job of it!\u0026nbsp; (Not to brag or anything!)\u0026nbsp; I took advantage of some of them, as well as some which I bought to make up the difference, to make a delicious homemade crock-pot marinara sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo 20150622-tomato-guide-roma-shutterstock_zpsjifsau34.jpg\" border=\"0\" height=\"300\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/20150622-tomato-guide-roma-shutterstock_zpsjifsau34.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is no greater taste on earth than fresh garden tomatoes, picked and eaten on the day with the warmth of the sun still on their skins.\u0026nbsp; A delicious sauce made with them is also a real treat and even more so when you take advantage of the slow cooker and let it do all the work for you!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8765_zpsqavrstby.jpg\" border=\"0\" height=\"395\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8765_zpsqavrstby.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to peel my tomatoes first. It's quite easily to do.\u0026nbsp; You just cut a small x into the base of the tomato opposite the stem end and plunge them into boiling water for a couple minutes, scoop them out into cold water and you will notice the skin already beginning to peel back from the x.\u0026nbsp; Just take a sharp knife and the skins should slip right off with no problem.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8767_zpswsoshd1b.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8767_zpswsoshd1b.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also like to scrape out and discard the seeds before cooking.\u0026nbsp; This peeling and scraping makes a bit more work, but it saves work at the end.\u0026nbsp; You can just cook the sauce with the skins and seeds, but then you would have to put it through a food mill at the end and to me it is just simpler to remove them from the very beginning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8769_zpsparzh5fl.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8769_zpsparzh5fl.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also prefer my sauce to be a bit on the chunky side rather than pureed, so its just what works best for me. The longer you cook it, the thicker it gets, and the more concentrated the flavours.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8770_zps02njo8mj.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8770_zps02njo8mj.jpg\" width=\"387\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to sweeten mine with a bit of honey, but you can leave this out as well if your tomatoes aren't that sharp.\u0026nbsp; For myself, I really enjoy a bit of sweetness. \u0026nbsp; In any case I do hope you will give this a go and that you will enjoy it!\u0026nbsp; If you don't have your own grown tomatoes, you could substitute 4 small tins of chopped tomatoes (14 ounce tins\/400g), or two larger ones, undrained. (28 ounce tins)\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8767_zpswsoshd1b.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8767_zpswsoshd1b.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Crock-Pot Marinara Sauce* \u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMakes 2 pints or 4 cups\u003Ci\u003E\u003Cb\u003E \u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crock-pot-marinara-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis\n makes a great all round tomato sauce with lovely flavour.\u0026nbsp;\u0026nbsp; The longer \nyou cook it the thicker it will get.\u0026nbsp; I think it is delicious.\u0026nbsp; I like \nto freeze it in half pint\/1 cup containers.\u0026nbsp; It's a great way to use up \nthe glut of tomatoes in the garden!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;5 to 6 pounds ripe plum tomatoes\u003C\/div\u003E\n60ml red wine (1\/4 cup)\u003C\/div\u003E\n3 cloves garlic, peeled and crushed\u003C\/div\u003E\n1 medium onion,\u0026nbsp; peeled and finely chopped\u003C\/div\u003E\n1 medium carrots, peeled and finely chopped\u003C\/div\u003E\n2 TBS Extra Virgin Olive oil\u003C\/div\u003E\n1 bay leaf\u003C\/div\u003E\n2 TBS chopped fresh parsley\u003C\/div\u003E\n1 TBS chopped fresh basil\u003C\/div\u003E\n1 tsp chopped fresh oregano\u003C\/div\u003E\n1 tsp chopped fresh thyme\u003C\/div\u003E\n1\/2 tsp chopped fresh rosemary\u003C\/div\u003E\npinch red pepper flakes\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n1 TBS honey to sweeten if desired\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPrepare\n your tomatoes by cutting an x in the bottom of each and blanching them \nfor 2 minutes in boiling water.\u0026nbsp; Remove and plunge into cold water.\u0026nbsp; \nPeel and discard the skins.\u0026nbsp; (The skins should slip off very easily.) \nCut into quarters.\u0026nbsp; Scrape out and discard any seeds. \u0026nbsp; Place into a \nlarge crockpot along with the garlic, onions, carrots, olive oil and \nherbs.\u0026nbsp; Drizzle with the wine and olive oil. Cover and cook on low for 4\n hours, stirring occasionally.\u0026nbsp; Mash the tomatoes down with a potato \nmasher.\u0026nbsp;\u0026nbsp; Cover again and cook for a further 4 to 6 hours until \nthickened.\u0026nbsp; Taste and adjust seasoning with salt, pepper and pepper \nflakes.\u0026nbsp; Add the honey and heat through.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003C\/div\u003E\n\u003Cdiv dir=\"ltr\"\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\u003Cimg alt=\" photo DSCN8768_zpsziqyzjh0.jpg\" border=\"0\" height=\"216\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8768_zpsziqyzjh0.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nAs the Italians would say Buon Appetito!!\u003Cbr \/\u003E\n\u003Cpre class=\"tw-data-text tw-ta tw-text-medium\" data-fulltext=\"\" data-placeholder=\"Translation\" dir=\"ltr\" id=\"tw-target-text\" style=\"height: 36px; text-align: left;\"\u003E\u003Cspan lang=\"it\"\u003E\n\u003C\/span\u003E\u003C\/pre\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3972890874663596343\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/crock-pot-marinara-sauce.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3972890874663596343"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3972890874663596343"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/crock-pot-marinara-sauce.html","title":"Crock Pot Marinara Sauce"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1861518361047638503"},"published":{"$t":"2016-08-27T04:00:00.002+01:00"},"updated":{"$t":"2016-08-27T04:00:24.632+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Blackberry, Apple and Almond Crumble"},"content":{"type":"html","$t":"\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12896.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is no dessert that Todd loves more than a good crumble.\u0026nbsp;\u0026nbsp; Apple.\u0026nbsp; Blueberry.\u0026nbsp;\u0026nbsp; Strawberry rhubarb . . . if it has crumble in the name, Todd loves it.\u0026nbsp; Well, maybe not as much as the memory of his mother's apple pies, but almost!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12897.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think that next to Apple Crumble (which is right up there with apple pie for him) he loves Blackberry and Apple Crumble the best.\u0026nbsp; And this is a particularly lovely version.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12900.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe filling is composed of not just one, but two varieties of apples.\u0026nbsp; A good cooking apple (over here I would suggest Bramley apples), and a good eating\/dessert apple.\u0026nbsp; (Cox is nice)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12901.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI then like to add a bit of spice\u0026nbsp; . . . along with some sugar.\u0026nbsp; (I used demerara, but you could use the equivalent of soft light brown sugar.) Cinnamon, nutmeg, ginger and cloves.\u0026nbsp; But that isn't my only secret to deliciousness here . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12902.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also add a layer of crumbled marzipan before I put on that oaty buttery topping!\u0026nbsp; I think the flavour of buttery toasty oats cannot be beat,\u0026nbsp; unless you add a tiny bit of warmth from some home sweet home spicy cinnamon . . . along with a hint of lemon via some finely zested lemon peel.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12904.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my, this is deliciously scrummy!\u0026nbsp; The tartness of the fruit, all spicy and slightly sweet .  . . the colour . . . ruby and deep purple . . . those moreishly tasty pockets of marzipan which melt down into all that ruby tart\/sweet goodness . . . and that buttery oaty spicey lemony crumble topping . . . G-O-R-G-E-O-U-S!!\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12905.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you only make one crumble this year, and you \u003Ci\u003Ereally\u003C\/i\u003E should . . . let it be this one.  Seriously.  It \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E truly fabulous!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12906.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Blackberry, Apple and\u0026nbsp; Almond Crumble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blackberry-apple-crumble\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n is one very scrummy crumble!\u0026nbsp; From it's delicious filling of apples, \nblackberries and marzipan, to it's buttery oaty topping, this is a \nwinner all the way around!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 Bramley apples (large cooking apples)\u003Cbr \/\u003E\n2 eating apples \u003Cbr \/\u003E\nthe juice of one lemon\u003Cbr \/\u003E\n200g blackberries (about a heaped cup\u003Cb\u003E-\u003C\/b\u003Efull)\u003Cbr \/\u003E\n1\/2\n tsp ground ginger \u003Cbr \/\u003E\na pinch of \nground cloves\u003Cbr \/\u003E\n\u0026nbsp;1\/4 tsp ground nutmeg\u003Cbr \/\u003E\n1\/2 tsp of ground cinnamon \u003Cbr \/\u003E\n100g demerara sugar (1\/2 cup, turbinado sugar)\u003Cbr \/\u003E\n200g marzipan (about 1\/2 lb crumbled)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EFor the topping:\u003C\/b\u003E\u003Cbr \/\u003E\n200g chilled butter, diced (about 7 ounces)\u003Cbr \/\u003E\n250g plain flour (2 1\/2 cups)\u003Cbr \/\u003E\n50g demerara sugar (1\/4 cup, turbinado)\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\nthe grated zest of two unwaxed lemons\u003C\/div\u003E\n100g rolled oats (1 cup)\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ETo serve:\u003C\/b\u003E\u003Cbr \/\u003E\npouring cream\u003Cbr \/\u003E\nwarm Custard \u003Cbr \/\u003E\nor Ice Cream\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Peel, core and dice all of the \napples.\u0026nbsp; Place into a large baking dish.\u0026nbsp; (1.6 litre or 2 quarts)\u0026nbsp; \nSqueeze the lemon juice over all.\u0026nbsp; Stir together the sugar and spices.\u0026nbsp; \nStir into the apples and then gently fold in the blackberries.\u0026nbsp; Set on a\n baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeasure the flour into a large bowl.\u0026nbsp; Whisk in the\n cinnamon.\u0026nbsp; Rub in the butter to make a coarse crumbly mixture.\u0026nbsp; Stir in\n the sugar, oats and lemon zest.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChop up the marzipan and sprinkle evenly over top of the fruit.\u0026nbsp; Crumble the flour mixture evenly over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake\n for 45 minutes, until the topping is golden and the fruit is juicy, \ntender and bubbling.\u0026nbsp; Allow to sit for 5 to 10 minutes to cool, then \nspoon out into serving dishes and serve warm with pouring cream or \ncustard.\u0026nbsp; (or ice cream!)\u003C\/div\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1861518361047638503\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/blackberry-apple-and-almond-crumble_27.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1861518361047638503"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1861518361047638503"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/blackberry-apple-and-almond-crumble_27.html","title":"Blackberry, Apple and Almond Crumble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4302276319952359894"},"published":{"$t":"2016-08-01T04:00:00.000+01:00"},"updated":{"$t":"2016-08-01T04:00:10.224+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pickles and relishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Same Day Summer Pickles"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo Best 1_zpsnybxqjb5.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/Best%201_zpsnybxqjb5.jpg\" width=\"310\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBack in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family.\u0026nbsp; I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc.\u0026nbsp; And jams and jellies too.\u0026nbsp; It all got eaten.\u0026nbsp; It's not practical anymore for me to do any of that stuff with just the two of us in the house.\u0026nbsp; It would never ever get eaten.\u0026nbsp;\u0026nbsp; i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue.\u0026nbsp; They are more\u0026nbsp; like small pickled vegetable salads, feeding just two people, but they're great!\u0026nbsp; There are four different versions!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo cabbage and fennel_zpssdmoatkc.jpg\" border=\"0\" height=\"265\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/cabbage%20and%20fennel_zpssdmoatkc.jpg\" width=\"320\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCabbage and Fennel . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo carrot_zps0icrtfke.jpg\" border=\"0\" height=\"320\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/carrot_zps0icrtfke.jpg\" width=\"313\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCarrot and Radish\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo beetroot_zpsj74jdxu4.jpg\" border=\"0\" height=\"320\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/beetroot_zpsj74jdxu4.jpg\" width=\"296\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeetroot and Horseradish . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8172_zpszjopjggm.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8172_zpszjopjggm.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCucumber and Dill . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEach one colourful, crisp, delicious and healthy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8174_zpsf3psjwkk.jpg\" border=\"0\" height=\"381\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8174_zpsf3psjwkk.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPerfect for a salad buffet.\u0026nbsp; They do only make 2 servings a piece, but could very easily be multiplied up to serve more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8175_zpsqbejcnuo.jpg\" border=\"0\" height=\"384\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8175_zpsqbejcnuo.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou make a simple seasoned vinegar and then add different things depending on the version you are making.\u0026nbsp; I did the cucumber and dill version and it was fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8176_zpsadbhr5jh.jpg\" border=\"0\" height=\"392\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8176_zpsadbhr5jh.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are fantastic with grilled meats, on burgers and sandwiches, on a salad plate with perhaps some cottage chees, etc.\u0026nbsp;\u0026nbsp; Quick, simple, delicious\u003Ci\u003E and\u003C\/i\u003E healthy!! Works for me!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN8178_zpseei8hzc9.jpg\" border=\"0\" height=\"363\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8178_zpseei8hzc9.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Same Day Summer Pickles*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/summer-pickles\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n super simple meal accompaniment for the summer which makes great use of\n the fresh summer produce.\u0026nbsp; There are 4 versions, each pickle serving \ntwo.\u0026nbsp; Heart healthy and delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the seasoned vinegar:\u003C\/b\u003E\u003C\/div\u003E\n4 tsp cider or white wine vinegar\u003C\/div\u003E\n1\/4 tsp granulated sugar\u003C\/div\u003E\n1\/4 tsp salt\u003C\/div\u003E\n\u003Cb\u003EFor the Cucumber and Dill:\u003C\/b\u003E\u003C\/div\u003E\n115g (4 ounces) cucumber, very thinly sliced\u003C\/div\u003E\n1 shallot, peeled and very thinly sliced\u003C\/div\u003E\n1\/2 tsp mustard seeds\u003C\/div\u003E\n1 TBS chopped fresh dill\u003C\/div\u003E\n\u003Cb\u003EFor the Beetroot and Horseradish:\u003C\/b\u003E\u003C\/div\u003E\n1\/2 pound cooked beetroot, peeled and cut into thin sticks\u003C\/div\u003E\n1\/2 tsp grated fresh horseradish\u003C\/div\u003E\n2 tsp chopped fresh dill \u003C\/div\u003E\n\u003Cb\u003ECabbage and Fennel:\u003C\/b\u003E\u003C\/div\u003E\n115g (4 ounces) firm cabbage, thinly shredded\u003C\/div\u003E\n55g (2 ounces) fennel, thinly sliced\u003C\/div\u003E\n1\/4 tsp fennel seeds\u003C\/div\u003E\n1 TBS chopped fresh coriander\u003C\/div\u003E\n\u003Cb\u003ECarrot and Radish:\u003C\/b\u003E\u003C\/div\u003E\n115 (4 oz) carrot, peeled and then thinly sliced using a vegetable peeler, into long thin strips\u003C\/div\u003E\n4 radishes, thinly sliced\u003C\/div\u003E\n1\/2 small red onion, peeled and thinly sliced\u003C\/div\u003E\n1 TBS chopped fresh parsley, chives or basil\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMix\n the vinegar ingredients together to combine.\u0026nbsp; Toss together the \ningedients for each pickle with one quanitity of seasoned vinegar.\u0026nbsp; Eat \nstraight away, or cover and keep in the refrigerator until ready to use,\n leaving out at room temperature for 10 minutes, prior to eating.\u0026nbsp; Best \neaten on the day of preparation.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - Why not make a variety of these.\u0026nbsp; They are great on salads, in sandwiches, burgers, etc.\u0026nbsp; Add some colour and crunch!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8177_zps4khxs1qd.jpg\" border=\"0\" height=\"264\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8177_zps4khxs1qd.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you'll give them a go!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4302276319952359894\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/same-day-summer-pickles.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4302276319952359894"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4302276319952359894"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/same-day-summer-pickles.html","title":"Same Day Summer Pickles"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8730268664576830584"},"published":{"$t":"2016-07-30T04:00:00.001+01:00"},"updated":{"$t":"2021-02-22T12:29:59.590+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Lemon Blueberry Buckle"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8235_zpslvo7nz1z.jpg\" title=\"Lemon Blueberry Buckle\" width=\"637\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLemon Blueberry Buckle. This is one of my alltime favourite blueberry dessert recipes.\u003C\/p\u003E\u003Cp\u003EI just love LOVE blueberry season.\u0026nbsp; Its one of my favourite crops.\u0026nbsp; I do eat them all year round, but nothing tastes better than a fresh blueberry picked off of one of your own bushes.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I do miss the wild blueberries that we used to pick in Canada, but one must do what one must do and so we grow our own cultivated berries here and dream of the wild . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"611\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8232_zpsbg6vrpt9.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one of my favourite ways to serve them.\u0026nbsp; Its a recipe I have adapted from a dessert book entitled \"Rustic Fruit Desserts,\" by Cory Shreiber and Julie Richardson.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThis is a great book.\u0026nbsp; I've made just about every recipe in the book and each one has been a winner\/winner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"565\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8230_zpsx4ihcfvp.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis dessert consists of a lovely lemon flavoured cake batter, studded with lovely blueberries, topped with even more berries, and then sprinkled with a delicious lemon flavoured buttery streusal toppingprior to baking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"565\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8236_zpsyoravsrj.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is moist and totally delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"640\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8237_zpsvuqtiz4w.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith just enough berries\u0026nbsp; . . .\u0026nbsp; and lemon flavour . . .\u0026nbsp; and that buttery streusel topping is just to die for.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThere is even more lemon flavour from a warm Lemon Syrup which gets poured over the cake as soon as it comes out of the oven, for full on lemony goodness!\u0026nbsp; (It soaks into the cake and increases what is already moist and delicious!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"614\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8238_zpscwmgihkq.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u0026nbsp;\nMy husband enjoys his warm, with a bit of cream poured over top.\u0026nbsp; Me . . . I'm an ice cream gal.\u003C\/p\u003E\u003Cp\u003EThat mix of cold melting vanilla ice cream and that warm blueberry cake is a combination made in heaven.\u0026nbsp; Pure Heavenly Bliss!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"626\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8240_zpshfuj99xn.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Blueberry Buckle*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-blueberry-buckle\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA\n delicious family classic with a tender buttermilk cake, stogged full of\n lovely blueberries with a lemon flavoured streusel topping, glazed with\n a lemon syrup after baking.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the topping:\u003C\/b\u003E\u003C\/div\u003E\n70g plain flour (1\/2 cup all purpose)\u003C\/div\u003E\n63g of granulated sugar (1\/3 cup)\u003C\/div\u003E\npinch salt\u003C\/div\u003E\nthe zest of one lemon\u003C\/div\u003E\n60g butter (1\/4 cup) chilled and cubed\u003C\/div\u003E\n\u003Cb\u003EFor the cake:\u003C\/b\u003E\u003C\/div\u003E\n225g plain flour (1 1\/2 cups plus 2 TBS)\u003C\/div\u003E\n1 tsp baking powder\u003C\/div\u003E\n1\/2 tsp baking soda\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n1\/4 tsp fresh nutmeg\u003C\/div\u003E\n6 TBS butter, room temperature\u003C\/div\u003E\n145g of granulated sugar (3\/4 cup)\u003C\/div\u003E\nthe zest of one lemon\u003C\/div\u003E\n125ml buttermilk (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n300g fresh or frozen blueberries (unthawed) 2 cups)\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the syrup glaze:\u003C\/b\u003E\u003C\/div\u003E\nthe juice of 2 lemons\u003C\/div\u003E\n63g of granulated sugar\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPouring cream or ice cream to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"573\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8242_zpsuxqgygxr.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9-inch square baking pan really well.\u0026nbsp; Set aside.\u003C\/div\u003E\nMake\n the streusel by rubbing the lemon zest into the sugar until it becomes \nvery fragrant.\u0026nbsp; Stir in the flour and salt.\u0026nbsp; Drop in the butter and then\n rub together until the mixture resembles a crumble mixture with bits \nthe size of peas.\u0026nbsp; Place in the refrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMake the cake\n by beating the sugar, lemon and butter together until light and fluffy.\u0026nbsp;\n Beat in the eggs, one at a time.Sift together the flour, baking powder \nand soda.\u0026nbsp; Stir in the nutmeg and salt. Stir into the creamed mixture, \nalternating with the buttermilk, making three dry additions and two \nwet.\u0026nbsp; Fold in half of the berries.\u0026nbsp; Spread into the prepared pan.\u0026nbsp; \nSprinkle the remaining berries over top.\u0026nbsp; Remove the steusel from the \nrefrigerator and sprinkle it over the top of the berries.\u0026nbsp;\u0026nbsp;\u0026nbsp; Bake for 45\n to 50 minutes until the cake tests done and the cake is golden brown.\u0026nbsp; \nIt should be firm to the touch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile the cake is baking \nmake the syrup glaze.\u0026nbsp; Put the sugar and lemon juice into a saucepan.\u0026nbsp; \nCook over\u0026nbsp; low heat, stirring occasionally for about 10 minutes\u0026nbsp; Once it\n begins to bubble watch closely and stir more often. It should be \nsomewhat thickened.\u0026nbsp; If you think it is thick enough, remove from the \nheat and keep warm.\u0026nbsp;\u0026nbsp; Pour this over the hot cake as soon as it is \nremoved from the oven.\u0026nbsp; Serve warm, cut into squared with some pouring \ncream or ice cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"590\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8243_zpsx6pqycwr.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cp\u003E\nThis keeps well at room temperature for up to three days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Lemon Blueberry Buckle\" border=\"0\" height=\"616\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AA\/DSCN8239_zpsenyqltcy.jpg\" title=\"Lemon Blueberry Buckle\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E \nThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again!\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #ef9d87; font-size: 18px; text-decoration-line: underline;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8730268664576830584\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/07\/lemon-blueberry-buckle.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8730268664576830584"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8730268664576830584"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/07\/lemon-blueberry-buckle.html","title":"Lemon Blueberry Buckle"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8814330797828134431"},"published":{"$t":"2014-08-29T04:00:00.000+01:00"},"updated":{"$t":"2014-08-29T04:00:01.924+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"August"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Spaghetti with a Marinated Cherry Tomato Sauce"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6817_zps9b697bc9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6817_zps9b697bc9.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the nice things about having someone else in the house is that Ariana likes Pasta and now I have the perfect excuse to cook it and not feel guilty about it. \u0026nbsp; Today I made this simple and yet incredibly tasty pasta dish that\u0026nbsp; Ariana and I both really enjoyed, and the Toddster dined on leftover meat and potatoes.\u0026nbsp; Everybody was happy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_6814_zps7b48abe2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6814_zps7b48abe2.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the things I like most about pasta is it's incredible versatility!\u0026nbsp; You can dine on a simple dish of just buttered pasta with a bit of cheese and be just as happy as you would be with a more complicated dish. \u0026nbsp; Pasta is the perfect thing to cook when you are tired and starving and you want a tasty meal on the table that doesn't take a lot of effort. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6815_zps3f757987.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6815_zps3f757987.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt can be as simple as opening a jar of sauce, heating it and dumping it on the pasta, which trust me . . .\u0026nbsp; I have done on occasion. \u0026nbsp; Lacking in inspiration, but still wanting something tasty to eat.\u0026nbsp; There are some very good pasta sauces out there and there are some really blah ones. \u0026nbsp; The trick is to experiment and taste a few different ones to find your favourite one and then to stick to that one. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6816_zps7d5f64bd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6816_zps7d5f64bd.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I took advantage of all the ripe cherry tomatoes in the garden at this time of year and in the shops, and created a fresh sauce of cherry tomatoes that I quite simply marinated in a mix of vinegars and good olive oil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6818_zps477a1cff.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6818_zps477a1cff.jpg\" height=\"389\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTossed with the fresh pasta, and heated through, I then topped it with some tasty crispy bread crumbs that added a bit of texture and another layer of flavours.\u0026nbsp; All in all it was simple and quite delicious. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6819_zps1367eac8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6819_zps1367eac8.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou do need to marinate the tomatoes in the dressing for about an hour before you use them, but if you do that and then go off and do something else, you can just cook the pasta when you are ready to serve and your meal will be on the table pronto.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6824_zpsf3ab0287.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6824_zpsf3ab0287.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's delicious, inexpensive and very simple to make.\u0026nbsp; I reckon even Todd could make it with a little bit of direction!\u0026nbsp; Who says fine dining needs to be complicated or expensive?\u0026nbsp; I hope you'll give this a go and that you enjoy it as much as Ariana and I did!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6823_zps25a84255.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6823_zps25a84255.jpg\" height=\"384\" 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\u003Ci\u003E\u003Cb\u003E*Spaghetti with a Marinated Cherry Tomato Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spaghetti-with-marinated-raw-tomatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSimple, quick, easy and delicious!\u0026nbsp; The cripsy crumb topping is fabulous.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n320g of dried spaghetti (12 ounces)\u003C\/div\u003E\n600g of cherry tomatoes (4 cups)\u003C\/div\u003E\n3 TBS basil leaves\u003C\/div\u003E\n6 TBS extra virgin olive oil\u003C\/div\u003E\n2 TBS good red wine vinegar\u003C\/div\u003E\n1 TBS good balsamic vinegar\u003Cbr \/\u003E\nsalt and pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\nextra olive oil to taste\u003C\/div\u003E\n\u003Cdiv\u003E\nFor the crispy crumb topping:\u003C\/div\u003E\n\u003Cdiv\u003E\n2 slices of good white bread, crusts removed and made into coarse crumbs\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\na pinch of garlic powder\u003C\/div\u003E\n\u003Cdiv\u003E\n3 TBS finely grated Parmesan cheese\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6826_zpsf42b152c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6826_zpsf42b152c.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut\n the cherry tomatoes in half and squeeze over a bowl to remove the juice\n and the seeds.\u0026nbsp; Discard the juice and seeds.\u0026nbsp;\u0026nbsp; Tear the basil and add \nto the tomatoes.\u0026nbsp;\u0026nbsp; Pour over the olive oil, and both vinegars and a \nhealthy seasoning of salt and pepper.\u0026nbsp; Mix well to combine, pressing the\n tomatoes lightly down into the marinade.\u0026nbsp; Allow to stand for minimum \none hour at room temperature.\u0026nbsp; \u003Cb\u003EDon't refrigerate.\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6825_zpsab1752e4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6825_zpsab1752e4.jpg\" height=\"390\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\nCook\n the spaghetti according to the package directions in lightly salted \nboiling water until al dente.\u0026nbsp;\u0026nbsp; Drain and return to the pan.\u0026nbsp; Add the \ntomatoes over a high heat, stirring to combine and heat through.\u0026nbsp;\u0026nbsp; \nDrizzle with a bit more olive oil and serve. \u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nMake \nthe crispy crumb topping as the pasta is cooking. Heat the olive oil in a\n large skillet.\u0026nbsp;\u0026nbsp; Add the bread crumbs, along with some seasoning and \nthe garlic powder.\u0026nbsp; Cook, stirring and shaking over medium heat until \nthe crumbs brown.\u0026nbsp; Remove from the heat and quickly stir in the Parmesan\n cheese, making sure it is well combined.\u0026nbsp;\u0026nbsp; Set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPass the crispy crumb topping at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8814330797828134431\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/spaghetti-with-marinated-cherry-tomato.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8814330797828134431"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8814330797828134431"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/spaghetti-with-marinated-cherry-tomato.html","title":"Spaghetti with a Marinated Cherry Tomato Sauce"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1057035336529987306"},"published":{"$t":"2014-08-27T04:00:00.000+01:00"},"updated":{"$t":"2014-08-27T04:00:04.494+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Spicy Blueberry Sauce"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6778_zpsfa8cbec8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6778_zpsfa8cbec8.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love, love blueberries and we are right in the midst of our blueberry season here in the UK at the moment.\u0026nbsp; I know my sister has been picking the juicy little blue jewels for a few weeks now in Canada.\u0026nbsp; I can never get enough of them during the season and I always freeze tons to use in the Winter months.\u0026nbsp; Today I decided to make a delicious sauce with them! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_6780_zpsa6e781a4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6780_zpsa6e781a4.jpg\" height=\"400\" width=\"399\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can never have too many sauce recipes in your repertoire I don't think!\u0026nbsp; This one has incredible flavours and it really pretty to look at.\u0026nbsp; I used fresh ginger root, ketchup, chopped shallots, English mustard, honey for sweetness, some chili flakes for a bit of heat and of course lots of those gorgeous blue berries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6781_zps0d9bf85b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6781_zps0d9bf85b.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChili flakes???\u0026nbsp; You say, chili flakes? \u0026nbsp; Yes!\u0026nbsp; This is a savoury sauce meant to be served with grilled meats and fish . . . not with pancakes, although you certainly could if you really wanted to.\u0026nbsp;\u0026nbsp; But this is a sauce that just begs to be served with grilled chicken and pork . . .\u0026nbsp; turkey . . . salmon.\u0026nbsp;\u0026nbsp; Salmon is incredible with this.\u0026nbsp; Trust me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6783_zps9736dced.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6783_zps9736dced.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I served it with some grilled chicken and it was fabulous together. \u0026nbsp; Sweet with some heat and a little bit of spiciness from the chili flakes and ginger.\u0026nbsp; You can adjust the heat however you wish by adjusting the amount of chili flakes you add.\u0026nbsp; I do hope you will give it a try and that you will love it as much as we do!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6782_zps0a136f10.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6782_zps0a136f10.jpg\" height=\"375\" 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*Spicy Blueberry Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 1 1\/2 cups\u0026nbsp; (335g)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/spiced-blueberry-sauce\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou\n can use this as a barbeque sauce or just as an accompaniment to grilled\n meats.\u0026nbsp; It goes very well with chicken, pork and salmon.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n300g of fresh or frozen blueberries (about 2 1\/2 cups)\u003C\/div\u003E\n75ml of liquid honey (1\/3 cup)\u003C\/div\u003E\n60ml of tomato ketchup\u003C\/div\u003E\npinch red chili flakes\u003C\/div\u003E\n1 shallot, peeled and minced\u003C\/div\u003E\n2 tsp grated fresh gingerroot\u003C\/div\u003E\n1 tsp fresh lime juice\u003C\/div\u003E\n1\/4 tsp English mustard\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine\n all of the ingredients in a saucepan.\u0026nbsp;\u0026nbsp; Bring to the boil over medium \nheat, then reduce to a slow simmer and cook until thickened, about 35 to\n 40 minutes.\u0026nbsp;\u0026nbsp; Taste and season to taste with some salt and pepper if \ndesired.\u0026nbsp; Set aside to cool.\u0026nbsp; Store, covered in the refrigerator for up \nto 1 week.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - you can puree this with a blender if you wish, or keep it chunky.\u0026nbsp;\u0026nbsp; It's your choice.\u0026nbsp; I, myself, like it chunky."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1057035336529987306\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/spicy-blueberry-sauce.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1057035336529987306"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1057035336529987306"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/spicy-blueberry-sauce.html","title":"Spicy Blueberry Sauce"}],"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-8361260606994764405"},"published":{"$t":"2014-08-05T04:00:00.000+01:00"},"updated":{"$t":"2014-08-11T05:40:41.363+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"August"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"My August Seasonal Favourites!"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-GLnUXXkJBk4\/U9-WkFv5ovI\/AAAAAAAACOI\/0z4XivUN8_A\/s1600\/August.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-GLnUXXkJBk4\/U9-WkFv5ovI\/AAAAAAAACOI\/0z4XivUN8_A\/s1600\/August.jpg\" height=\"400\" width=\"303\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always been a strong proponent of seasonal eating. Not only is locally produced seasonal food less expensive\u0026nbsp; but it also tastes a lot better!\u0026nbsp; It also helps to reduce your carbon footprint, and to be honest, I think that it's the most natural and healthiest way to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was just thrilled to be chosen as the CSMA's Seasonal Food Star of the Month!\u0026nbsp; Yay!!\u0026nbsp; If you click \u003Ca href=\"http:\/\/www.csmaclub.co.uk\/smart-spending\/food\/seasonal-food-calendar\/august\" target=\"_blank\"\u003E\u003Cb\u003EHERE\u003C\/b\u003E\u003C\/a\u003E, you can download their Seasonal Calendar of the month which includes some of my seasonal eating and cooking tips and recipes for August eating.\u0026nbsp; You can also read my profile \u003Ca href=\"http:\/\/www.csmaclub.co.uk\/smart-spending\/food\/marie-rayner\" target=\"_blank\"\u003E\u003Cb\u003Ehere.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think August has to be one of my favourite food months as all of the local produce starts ripening and coming in for harvesting.\u0026nbsp;\u0026nbsp; You have all of the early apples and the blackberries are ripening in the hedgerows not to mention all of the blueberries, plums,\u0026nbsp; tomatoes, beans, courgettes, peas, apricots, raspberries, gooseberries . . .\u0026nbsp; there is no end to all the deliciousness which is available to us this month!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought it would be fun this morning to share some of my favourite seasonal August Recipes with you all!\u0026nbsp;\u0026nbsp;\u0026nbsp; There's a bit of savoury and a bit of sweet.\u0026nbsp; In short, something for everyone!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt018.jpg\" style=\"height: 405px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe just adore this fresh Corn and Bean Salad which makes great use of the fresh corn, tomatoes, peppers and courgettes which are available at all of the farm shops and markets at the moment!\u0026nbsp; So tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt019.jpg\" style=\"height: 423px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Corn and Bean Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/corn-and-bean-salad\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeautiful and colourful, this is one very tasty, and healthy salad!  Try it out at your next barbeque!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the dressing:\u003Cbr \/\u003E\nthe juice of 3 limes\u003Cbr \/\u003E\n170g tub of Greek Yoghurt\u003Cbr \/\u003E\n(about 1 cup)\u003Cbr \/\u003E\n2 ounces olive oil (1\/4 cup)\u003Cbr \/\u003E\n1 clove of garlic, peeled and minced\u003Cbr \/\u003E\n1 tsp sea salt\u003Cbr \/\u003E\n1\/8 tsp cayenne pepper\u003Cbr \/\u003E\na large handful of fresh coriander, chopped (cilantro)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the salad:\u003Cbr \/\u003E\n1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well\u003Cbr \/\u003E\n1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well\u003Cbr \/\u003E\n1 1\/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)\u003Cbr \/\u003E\n1 medium courgette, washed, trimmed and cut into small cubes\u003Cbr \/\u003E\n1 red bell pepper, trimmed and cut into small cubes\u003Cbr \/\u003E\n4 medium ripe tomatoes, cut into cubes\u003Cbr \/\u003E\n6 spring onionss, thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt023.jpg\" style=\"height: 412px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake  the dressing by whisking together the lime juice, yoghurt, olive \noil,  garlic, salt and cayenne pepper.  Fold in the chopped coriander.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn\n  a large salad bowl, combine the beans, corn, chickpeas, red pepper,  \ncourgettes and spring onions.  Pour the yoghurt lime dressing over top  \nand toss to combine.   Serve at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables012.jpg\" style=\"height: 386px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a beautiful and simple dish which makes wonderful use of the fresh summer vegetables from the garden or local markets in August.\u0026nbsp; This fabulous Pasta with Chicken and Summer Vegetables dish with it's delicious sauce and\u0026nbsp; hugely adaptable variety of vegetables\u0026nbsp; is sure to become a favourite with your family!\u0026nbsp; Very fresh and tasty!\u0026nbsp; Quick to make as well!\u0026nbsp; All you need is a fresh crusty loaf and you have a complete meal, plus you will haved gotten in more than a few of your needed five a day!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables017.jpg\" style=\"height: 464px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pasta with Chicken, Pancetta and Summer Vegetables*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasa-with-chicken-pancetta-and-summer-vegetables\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n  is one of those quick and easy dishes where you can throw in just  \nwhatever vegetables you have to hand.  I had courgettes, beans, leeks  \nand tomatoes.  You may have something else.  Chard is very nice, as is  \nasparagus and peas.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n12 ounces Pasta, cooked until al dente\u003Cbr \/\u003E\n3 ounces chopped pancetta\u003Cbr \/\u003E\n2 chicken breasts, boneless and skinless, cut into 1\/2 inch dice\u003Cbr \/\u003E\n2 whole leeks, trimmed, washed and sliced thin\u003Cbr \/\u003E\na large handful of garden fresh beans (I used a mixture of green and yellow)\u003Cbr \/\u003E\n1 medium courgette, washed, sliced in half and then into half moons\u003Cbr \/\u003E\n4 medium ripe tomatoes, quartered\u003Cbr \/\u003E\n4 ounces of finely grated parmesan cheese\u003Cbr \/\u003E\n4 ounces dry white wine (1\/2 cup)\u003Cbr \/\u003E\n4 ounces double cream (1\/2 cup)\u003Cbr \/\u003E\na small handful of fresh basil leaves, chiffonade\u003Cbr \/\u003E\nsea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\nShaved Parmesan Cheese to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook\n  the pasta according to the package directions.  Drain well, (reserve a\n  mugfull of the pasta cooking water) rinse, drain again and then set  \naside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat a large skillet over medium heat.  Add the pancetta  \nand cook, stirring occasionally until most of the fat has been rendered \n and the pancetta has started to brown.  Toss in the chicken and leeks. \n   Continue to cook, stirring, until the chicken is cooked through and \nthe  leeks have softened.  Add the beans and courgettes.  Cook and stir \nfor  several minutes.  Add the tomatoes and the wine, allowing it to \nbubble  up.  Allow to bubble until the wine reduces by half.  Stir in \nthe cream  and the cheese.  Cook and stir to melt.  Season to taste with\n some salt  and pepper and stir in the basil leaves.  Serve immediately \nwith some  Parmesan Shavings scattered over top.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/lemoncake011.jpg\" style=\"height: 372px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThose with a sweet tooth won't want to miss out on this delicious Lemon Poundcake with it's fabulous blueberry sauce!\u0026nbsp; I love this sauce.\u0026nbsp; It's great with this cake, or stirred into lemon yogurt, spooned over ice cream, on pancakes . . .\u0026nbsp; there is no end to it's delicious versatility!\u0026nbsp;\u0026nbsp; The cake is no slouch either.\u0026nbsp; You will love it!\u0026nbsp; The two together are a marriage made in heaven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/lemoncake015.jpg\" style=\"height: 423px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Pound Cake with a Blueberry Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 12 to 16\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-pound-cake-with-blueberry-sauce\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious lemon scented buttery cake, topped with a lovely lemon butter icing and served with a blueberry sauce. Heaven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cake:\u003Cbr \/\u003E\n250g (9ounces) butter, softened\u003Cbr \/\u003E\n250g (1 1\/2 cups) caster sugar\u003Cbr \/\u003E\n2 tsp finely grated lemon zest\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n250g (2 cups) self raising flour, sifted\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the lemon butter icing:\u003Cbr \/\u003E\n3 TBS butter\u003Cbr \/\u003E\n110g (3 3\/4 ounce) icing sugar, sifted\u003Cbr \/\u003E\n2 tsp finely grated lemon zest\u003Cbr \/\u003E\n2 tsp fresh lemon juice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Blueberry Sauce:\u003Cbr \/\u003E\n200g fresh blueberries (about 2 cups)\u003Cbr \/\u003E\n1 TBS water\u003Cbr \/\u003E\n25g caster sugar (a scant 1\/4 cup)\u003Cbr \/\u003E\nthe grated zest of one lemon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n  the oven to 350*C\/180*F\/gas mark 4.  Butter and line  the base of a  \ndeep 8 inch square cake tin with baking paper.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream \n together the butter and sugar with an electric whisk until pale and  \ncreamy.  Beat in the lemon zest and the vanilla.  Beat in the eggs, one \n at a time, beating only until just combined after each addition.  Fold \n the sifted flour into the batter in two batches.  Spread the batter \ninto  the prepared baking tin and level off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 40 to 50  \nminutes, or until nicely risen and a toothpick inserted in the centre  \ncomes out clean.  If you think it is getting too dark, cover loosely  \nwith some foil wrap.  Cool for 10 minutes in the pan before turning out \n oonto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the blueberry  \nsauce, place all of the ingredients into a small saucepan.  Bring to a  \nsimmer and allow to simmer over low heat just until the berries begin to\n  burst, about 5 minutes.  Remove from the heat and allow to cool to \nroom  temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the icing beat the butter with an \nelectric  whisk until very soft and white.  Beat in the icing sugar, \nlemon zest  and lemon juice.  Spread over the top of the cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the cake cut into squares with the blueberry sauce on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/clafouti007.jpg\" style=\"height: 306px; width: 362px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGot plums?\u0026nbsp; Then you will want to take advantage and bake up this fabulous Plum Clafoutis!\u0026nbsp; Who says clafoutis can only be made with cherries?\u0026nbsp; Plums make an excellent Clafoutis!\u0026nbsp; So simple and so tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/clafouti012.jpg\" style=\"height: 315px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Plum Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8 - 10\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/plum-clafoutis\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously simple . . . yet impressive.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nsoftened butter and caster sugar to butter the dish with\u003Cbr \/\u003E\n10 ripe but firm plums, halved and pitted\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n6 TBS caster sugar\u003Cbr \/\u003E\n5 TBS plain flour\u003Cbr \/\u003E\n450ml of cream (2 cups)\u003Cbr \/\u003E\n1 TBS orange flower water\u003Cbr \/\u003E\nthe grated zest of one orange\u003Cbr \/\u003E\n70g of flaked almonds (1\/2 cup)\u003Cbr \/\u003E\nicing sugar for dusting\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n  the oven to 190*C\/375*F\/ gas mark5.    Butter a large round baking \ndish  or flan dish.  Dust with sugar, knocking any excess out.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n  the plums down into the dish, cut sides down.  Beat the eggs together \n with the sugar and flour until smooth.  Whisk in the cream, orange  \nflower water and orange zest.  Pour the resulting batter over the plums \n in the baking dish.  Sprinkle with the almonds.  Bake for 40 minutes,  \nuntil well risen, lightly browned and set.  Remove from the oven.  Cool \n to lukewarm.  Dust with icing suga and cut into wedges to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote\n - baking times are subjective and vary according to your own oven. I \ncan only speak from my experience with my own oven.  If you think that \nyour clafoutis is browning too quickly, then you may loosely cover it \nwith some foil during the last ten minutes of baking.   If you find that\n it's not set by the end of the suggested cooking time, then by all \nmeans leave it in for a bit longer. I also like to have all of my \ningredients at room temperature when I start, so take your eggs out of \nthe fridge about an hour before you want to use them and measure out the\n cream and allow that to come to room temperature as well.  This may \nallow for a shorter baking time.  If your ingredients are cold then it \nwill take longer of course!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlso I use Double Cream for this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12498.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWE just adore this Apple and Blackberry In and Out.\u0026nbsp; No pretention here.  Just plain and simple ingredients presented in a plain and simple way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12501.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMmmm . . . you just can't beat a buttery pudding, filled with tart apples and\n sweet blackberries (my addition) topped with a healthy dollop of rich \nclotted cream.\u0026nbsp; It's a MUST!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12514.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Apple and Blackberry In and Out*\u003C\/b\u003E\u003C\/i\u003E\n\u003Cbr \/\u003E\nServes 6\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-blackberry-in-and-out\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nApparently  this is a real favourite in Devon when made with just \napples.  I added  Blackberries because they taste good, and they always \nlook so pretty  when paired with apples.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 ounces self raising flour (2 cups)\n\u003Cbr \/\u003E\n4 ounces shredded beef suet (1\/2 cup  Can use grated ice cold butter instead)\n\u003Cbr \/\u003E\n3 Granny Smith apples, peeled, cored and sliced\n\u003Cbr \/\u003E\na large handful of blackberries\n\u003Cbr \/\u003E\n1\/2 pint of milk (about 1 1\/4 cups)3 TBS Caster Sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12506.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.  Butter a 9 inch round baking dish.  Set aside.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix  the flour, suet and sugar together.  Add the apples and enough \nmilk to  bring the mixture to a dropping consistency.  Fold in the \nblackberries,  gently.  Pour the mixture into the prepared tin and then \nbake until it  is brown and crunchy on top (30 to 35 minutes.)  Eat \nwarm, spooned out  into bowls and topped with dollops of clotted Cream.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:  If your apples are very tart, you may add a bit more sugar if you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12414.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing nicer than a nice pan of hash for supper!\u0026nbsp; It's quick.\u0026nbsp; It's easy.\u0026nbsp; It's delicious.\u0026nbsp; This one makes good use of\u0026nbsp; new potatoes, red onions and corn . . .\u0026nbsp; and has an added spark of sweet chili sauce!\u0026nbsp;\u0026nbsp; Fabulous!\u0026nbsp; Economical.\u0026nbsp;\u0026nbsp; Simple to make.\u0026nbsp; If you are like me, you always have a tin of corned beef in the larder!\u0026nbsp; It's so handy for spur of the moment meals.\u0026nbsp; You can use fresh sweet corn if you have it rather than a tin!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12415.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Corned Beef, Sweet Corn and Red Onion Hash*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/corned-beef-sweet-corn-and-red-onion-hash\" style=\"color: #3366ff; font-weight: bold;\"\u003E\u003Cbr \/\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA\n  quick and simple version of corned beef hash, that not only uses \nthings  I always have in my store cupboard, but also tastes fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large red onion, peeled and finely chopped\u003Cbr \/\u003E\n340g tin of corned beef (regular sized tin)\u003Cbr \/\u003E\n330g tin of sweetcorn, drained well (about 1 cup)\u003Cbr \/\u003E\na large handful of flat leaf parsley, finely chopped\u003Cbr \/\u003E\n1 TBS sweet Chili Sauce\u003Cbr \/\u003E\n500g pack of small new potatoes, halved\u003Cbr \/\u003E\n2 TBS olive oil\u003Cbr \/\u003E\nsalt and pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook\n  your potatoes in a large pan of boiling lightly salted water for about\n  12 to 15 minutes, until just tender.  Drain well and cool.  Once cool \n enough to handle, cut in half again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat half of the oil in a large skillet.  Add the onion and cook, stirring, until softened with out browning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n  the potatoes, corned beef (flaked), sweetcorn and sweet chili sauce  \ninto a large bowl.  Tip in the softened onion and give it all a good  \nmix.  Season to taste with some salt and black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the  \nremainder of the oil in the skillet.  Once hot add the potato mixture  \nand cook, over medium heat, stirring from time to time, until the  \npotatoes begin to brown and crisp up.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat your gril to high. \n  Smooth the potatoes over into a flat cake.  Increase the heat to high \n under the pan and cook for a few minutes to really crisp the bottom.   \n(Cover the handle of the skillet with foil if it is not oven safe.)   \nFlash the pan under the grill for about another 3 to 4 minutes to brown \n the top."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8361260606994764405\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/my-august-seasonal-favourites.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8361260606994764405"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8361260606994764405"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/my-august-seasonal-favourites.html","title":"My August Seasonal Favourites!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-GLnUXXkJBk4\/U9-WkFv5ovI\/AAAAAAAACOI\/0z4XivUN8_A\/s72-c\/August.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2532738108024623239"},"published":{"$t":"2013-09-10T04:00:00.000+01:00"},"updated":{"$t":"2013-09-10T06:26:48.229+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Nectarines Baked in Cream"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream.jpg\" style=\"height: 319px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI picked up a couple of punnets of nectarines in the shops on Saturday.  They looked so good sitting there and nectarines are one of Todd's favourite fruits.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do confess.  I like them too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream2.jpg\" style=\"height: 344px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce I got them home though and inspected them a bit closer, I realized that these \"ripen at home\" stone fruits were never going to ripen at home . . . I could tell that they would stay hard as could be and then by the time they were soft enough to each out of hand they would actually be mealy and tasteless . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream5.jpg\" style=\"height: 254px; width: 346px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTis an all too familiar story, that I read far more often than I would like I'm afraid.  Why oh why do the grocery shops do that to us.  I am sure that they spray these fruits with something to retard their ripening so as to keep them on the shelves longer . . . and in the process actually ruin the fruit completely . . . sigh . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream3.jpg\" style=\"height: 303px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI then had the brilliant idea to cook them.  I felt that cooking them would bring out all those beautiful nectarine flavour!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nActually when cooking with fruit, they should be a bit on the hard side in my opinion in order to be at their best.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream4.jpg\" style=\"height: 317px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought at first a crumble of sorts . . . we do love our crumbles here.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut then I felt a bit lazy and so I just bunged them into a baking dish, poured some sweetened vanilla cream over top and dusted them with toasted flaked almonds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy peasy, lemon squeazy.  Hot dang!!!  These were scrummily delish!Q  Just goes to prove that it is usually the simplest of things in life that brings us the most pleasure . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream6.jpg\" style=\"height: 347px; width: 364px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Nectarines Baked in Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nectarines-baked-in-cream\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuite simply tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6 fresh nectarines\u003Cbr \/\u003E\n300ml of double cream (a generous cup)\u003Cbr \/\u003E\n4 ounces caster sugar (a generous half cup)\u003Cbr \/\u003E\n1 vanilla pod, split in half lengthwise or 1 tsp vanilla paste\u003Cbr \/\u003E\na generous handful of toasted flaked almonds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.  Lightly butter a shallow baking dish, large enough to hold all the fruit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSkin  the nectarines by dropping them into boiling water for a few minutes.   After a few minutes, the skins should just slip off.  Remove the stones  by running a knife blade around the fruit and then twisting the two  halves in the opposite direction.  Discard stones and cut each half in  half again, to give you quarters.  Drop them into the prepared dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat  the cream over medium low heat, along with the sugar and Vanilla pod or  Vanilla paste ( if using).  Heat only until the sugar is dissolved.   Pour this mixture over top of the nectarines, leaving the vanilla pod in  if you used one.  Sprinkle the flaked almonds over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 30 to 40 minutes, until the fruit is gorgeously tender.  Allow to cool before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2532738108024623239\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/nectarines-bakes-in-cream.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2532738108024623239"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2532738108024623239"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/nectarines-bakes-in-cream.html","title":"Nectarines Baked in Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4554148360156241205"},"published":{"$t":"2013-09-07T04:00:00.000+01:00"},"updated":{"$t":"2013-09-07T04:00:00.298+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Pear and Almond Tart"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart003.jpg\" style=\"height: 429px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a simple and delicious traditional type of tart that is perfect for people who are not really fond of desserts that are overly sweet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart005.jpg\" style=\"height: 431px; width: 351px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe combination of a rich frangipane type of filling, a crisp crust and buttery textured poached pears are just wonderful together.  Tinned pears are actually perfect in this, but do dry them off very well before using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart007.jpg\" style=\"height: 378px; width: 351px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's also the perfect tart to use stoned fruits with . . . cherries, peaches, nectarines, apricots . . . all go equally as well.  Just make sure they are very ripe.  You can also use poached pieces of apple and quince.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart008.jpg\" style=\"height: 397px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to bake this tart with the bottom of the tart ring removed, so that the bottom of the crust lies directly on the baking sheet.  This ensures a crisp bottom.  The filling is quite moist and I find that the crust doesn't crisp up as much as I would like if I keep the bottom in the tart tin. The contact of the bottom of the crust with the baking sheet conducts the heat much better. Don't worry about anything leaking.  It just won't happen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart011.jpg\" style=\"height: 441px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's really quite easy and not at all complicated.  It just looks that way!  They'll think you slaved all day over it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt can be our little secret!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart018.jpg\" style=\"height: 436px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pear and Almond Tart*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pear-almond-tart\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a delicious  pear tart that is not overly sweet.  A classic tart that works well with  other fruits also.  You can use peaches, cherries, apricots or berries  as well quite successfully.  (Raspberries are really wonderful this  way.)  Sliced apples and quince also work very well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nenough flaky pastry to line a 9 inch tart tin\u003Cbr \/\u003E\n(your own or ready made)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nfor the almond cream:\u003Cbr \/\u003E\n200g of sliced almonds (2 cups)\u003Cbr \/\u003E\n200g of caster sugar (1 cup)\u003Cbr \/\u003E\n7 ounces butter, room temperature (3\/4 cup plus 2 TBS)\u003Cbr \/\u003E\n4 tsp brandy (optional)\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n2 TBS whole milk\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will also need:\u003Cbr \/\u003E\na tin of pear halves in juice, drained well\u003Cbr \/\u003E\n(You'll need 6 to 8 halves, depending on the size of the pears)\u003Cbr \/\u003E\n3 TBS apricot jam\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pearandalmondtart021.jpg\" style=\"height: 415px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 190*C\/ 375*F\/ gas mark 5.  Line a baking sheet with  parchment paper or a nonstick liner.  Place the ring to a 9 inch tart  pan, with a removable bottom, on the paper.  (This tart works out best  when you use only the ring, and not the bottom.  Due to the moistness of  the filling the pastry browns nicer on the bottom when you do this.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoll  out your pastry to fit into the ring and place it into the ring,  trimming as necessary.  Chill while you make the almond cream.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine  the almonds with 50g of the sugar (1\/4 cup) in a food processor.   Process until finely ground.  Set aside.  Beat the butter on medium  speed with an electric mixer until creamy.  Add the remaining 150g (3\/4  cup) of sugar and mix to incorporate.  Add the almond\/sugar mixture and  beat until thoroughly combined.  Add the salt, brandy (if using) and 1  egg.  Mix thoroughly.  Add the remaining egg and the milk and mix until  light and fluffy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFill the tart shell with the almond cream,  smoothing the top with a rubber spatula.  Arrange the fruit attractively  on top.  Bake in the heated oven until the crust is golden brown and  the filing is set, about an hour and twenty minutes to an hour and a  half.  The filling should be firm and spring back when lightly touched.   Transfer to a wire rack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWarm the jam in a small saucepan over  low heat, just until it is liquid.  Press it through a sieve to make a  glaze.  Brush the warm glaze over the fruit tart right away while it is  still hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAllow the tart to cool completely before unmolding.  Serve at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA dollop of clotted cream goes very well!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4554148360156241205\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pear-and-almond-tart.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4554148360156241205"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4554148360156241205"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pear-and-almond-tart.html","title":"Pear and Almond Tart"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2239094658531374680"},"published":{"$t":"2013-09-05T04:00:00.000+01:00"},"updated":{"$t":"2013-09-05T04:00:02.243+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Courgette (Zucchini) Loaf with Dried Cranberries and Toasted Walnuts"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Courgettes.jpg\" style=\"height: 326px; width: 357px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are like me, right about now the courgettes in your garden or allotment are going nutso!  Mine are ripening fast and furiously!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread014.jpg\" style=\"height: 320px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's just wonderful.  I like to use them when they are fairly small and so we have been having courgettes in one form or another most days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread017.jpg\" style=\"height: 299px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are very versatile and generally speaking take on the flavour of whatever you happen to be cooking then with.  We like them raw and in salads, or lightly sauteed until crispy tender with a bit of garlic . . . sprinkled with a bit of Parmesan . . . mmmm . . . mmmm . . . good!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread020.jpg\" style=\"height: 317px; width: 372px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut into sticks or rounds and rolled in seasoned flour, then dipped in egg and coated in spicy breadcrumbs, they make excellent dippers!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread034.jpg\" style=\"height: 332px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI stog them into soups and lasagnas and casseroles!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread029.jpg\" style=\"height: 340px; width: 369px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy favourite thing to do with them though is to bake them into lovely muffins and loaves.  They have the wonderful capacity to create wonderfully moist and tender loaves and muffins!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread023.jpg\" style=\"height: 371px; width: 362px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is one of my best recipes, creating a moist and spicy loaf, chock full of toasted walnuts and sweet\/tart dried cranberries!  It's also very pretty with little green flecks and ruby morsels . . . almost festive in appearance.  In fact, I keep small bags of grated courgettes in my freezer to use for this very type of thing when the winter winds begin to blow!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread025.jpg\" style=\"height: 331px; width: 376px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope that you'll try this and I hope that it becomes a favourite with you too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/zucchinibread024.jpg\" style=\"height: 307px; width: 363px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Courgette Loaf with Dried Cranberries and Toasted Walnuts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 8 inch loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/courgette-loaf-with-cranberries-and-toasted-walnuts\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI  like to use small courgettes for this, but if you have larger ones,  just be sure to scoop our the seeds and discard.  Moist, spicy and chock  full of lovely dried cranberries and wanuts!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 small courgettes (about 1 pound altogether), washed and ends trimmed off\u003Cbr \/\u003E\n10 ounces plain flour (2 cups)\u003Cbr \/\u003E\n1 tsp baking powder\u003Cbr \/\u003E\n1 tsp bicarbonate of soda\u003Cbr \/\u003E\n1 tsp ground cinnamon\u003Cbr \/\u003E\n1 tsp ground allspice\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n10 1\/2 ounces caster sugar (1 1\/2 cups)\u003Cbr \/\u003E\n6 TBS butter, melted and cooled\u003Cbr \/\u003E\n2 large free range eggs\u003Cbr \/\u003E\n1\/4 cup of plain yoghurt\u003Cbr \/\u003E\nthe juice of one half lemon\u003Cbr \/\u003E\n2 ounces toasted walnuts, chopped (1\/2 cup)\u003Cbr \/\u003E\n2 small handfuls of dried cranberries\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo finish:\u003Cbr \/\u003E\nthe juice of half a lemon\u003Cbr \/\u003E\n3 TBS caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark4.  Butter an 8 1\/2 by 4 1\/2 inch loaf tin.  Line with parchment paper. Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrate  the courgettes on the large holes of a box grater.  Place into a clean  cuptowel and squeeze as much moisture out as you can.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeasure the flour, baking powder, bicarbonate of soda, cinnamon and allspice into a bowl.  Whisk together well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMeasure  the sugar, melted butter, eggs, yoghurt and lemon juice into a small  bowl. Whisk together well.  Using a rubber spatula, fold into the dry  ingredients along with the grated courgettes, mixing only to combine.   Gently fold in the nuts and cranberries.  Spoon into the prepared baking  dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the preheated oven for 1 hour, turning the pan  around halfway through the baking time.  It should be well risen, golden  brown and a toothpick inserted in the centre should come out clean.   Let cool in the pan for about 10 minutes.  Stir the lemon juice and  sugar together until the sugar dissolves.  Remove the loaf from the pan  and brush the lemon syrup all over, allowing it to soak in completely.   Allow to cool on a wire rack for about 1 hour before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2239094658531374680\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/courgette-zucchini-loaf-with-dried.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2239094658531374680"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2239094658531374680"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/courgette-zucchini-loaf-with-dried.html","title":"Courgette (Zucchini) Loaf with Dried Cranberries and Toasted Walnuts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6394024514939141943"},"published":{"$t":"2013-09-01T04:00:00.000+01:00"},"updated":{"$t":"2017-08-17T10:11:18.620+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"little indulgences"}],"title":{"type":"text","$t":"Blackberry \u0026 White Chocolate Friands"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s1600\/45fa696f8f6b58c0ba405c1c920db657.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"488\" data-original-width=\"564\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s640\/45fa696f8f6b58c0ba405c1c920db657.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHow would you begin to describe a cakelet as fabulous as a Friand . . . several little buttery and almond-ee bites of deliciousness doesn't even begin to do them justice . . . Similar to financiers, they are a French cakelet . . . normally composed of an ethereal mix of ground almonds and egg whites . . . and copious amounts of melted butter . . . but we won't talk about that.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have made\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/08\/lemon-friands.html\"\u003E\u003Cb\u003E lemon ones \u003C\/b\u003E\u003C\/a\u003Ein the past and they were quite\u003Ci\u003E quite\u003C\/i\u003E fabulous.\u0026nbsp; I have seen raspberry ones . . . but with this being the beginning of wild blackberry season . . . I could not resist baking some blackberry ones the other morning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh la la!\u0026nbsp;\u0026nbsp; They are tres magnifique!\u0026nbsp; Moreish even.\u0026nbsp; Dare I say it???\u0026nbsp; I fear I must.\u0026nbsp;\u0026nbsp; SCRUMMY.\u003Cbr \/\u003E\nThey do use rather a lot of egg whites . . . but not to worry, so do Angel Food Cakes and we don't refrain from baking them, do we?\u0026nbsp;\u0026nbsp; Of course not!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe yolks can always be used in omelets and tortillas and cakes where you want a lovely golden colour.\u0026nbsp; Not a real problem, but back to the Friands.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou don't really need a special pan to bake these in, you can also bake them in good nonstick muffin tins.\u0026nbsp; Just be sure to butter them really well so you don't have any sticking.\u0026nbsp; I do have a special oval shaped Friand pan, but it's really not necessary . . . You can dip the finished friands in a glaze if you wish . . . or you can simply dust them with icing sugar.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTruth is . . . no matter how you choose to finish them . . . you will be no time in finishing them off, and by that I don't mean decorating.\u0026nbsp;\u0026nbsp; These are tres impossible to resist.\u0026nbsp; Trust me on this.\u0026nbsp; But what's a poor girl to do when faced with such delightful little temptations . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GCHaOrM4bL4\/WZVdHUN8o3I\/AAAAAAABKq0\/yiRGZ5Wksk8NKIH98LG9Fk_xyjB_r3EnQCLcBGAs\/s1600\/7e4b3257771137888e146195ef68e5cb.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"545\" data-original-width=\"564\" height=\"618\" src=\"https:\/\/3.bp.blogspot.com\/-GCHaOrM4bL4\/WZVdHUN8o3I\/AAAAAAABKq0\/yiRGZ5Wksk8NKIH98LG9Fk_xyjB_r3EnQCLcBGAs\/s640\/7e4b3257771137888e146195ef68e5cb.jpg\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Blackberry and White Chocolate Friands*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 18\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blackberry-and-white-chocolate-friands\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nTasty little bites of nothing that please on many levels.\u0026nbsp; Love, LOve, LOVE them!\u0026nbsp; Easy to make too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n10 large free range egg whites\u003C\/div\u003E\n300g sweet butter (unsalted) melted and cooled (1 1\/3 cups)\u003C\/div\u003E\n175g ground almonds (2 cups)\u003C\/div\u003E\n370g icing sugar, sifted (2 3\/4 cup plus 1 1\/2 TBS)\u003C\/div\u003E\n100g plain flour, sifted (1 cup)\u003C\/div\u003E\nseveral handfuls of wild blackberries\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of white chocolate chips or chunks\u003C\/div\u003E\n\u003Cdiv\u003E\nicing sugar to dust or the optional glaze\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/gas mark 5.\u0026nbsp; Butter eighteen nonstick friand \npan holes well.\u0026nbsp; (You can use muffin pans as well if you don't have \nfriand pans.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk the egg whites until foamy.\u0026nbsp; Add the \nmelted butter, along with the sifted flour, sugar, and almonds.\u0026nbsp; Combine\n lightly together.\u0026nbsp; Stir in the chocolate chunks.\u0026nbsp; Pour into the \nprepared pans, filling each 2\/3 full.\u0026nbsp; Drop two or three blackerries on \ntop of each.\u0026nbsp;\u0026nbsp; Bake for 25 to 30 minutes, or until a skewer inserted in \nthe centre comes out clean.\u0026nbsp; Allow to cool in the pan for 5 minutes \nbefore tipping out onto a wire rack to cool completely.\u0026nbsp; Dust with icing\n sugar to serve, or use the optional glaze to decorate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nOptional Glaze:\u003C\/div\u003E\n130g of sifted icing sugar (1 cup)\u003C\/div\u003E\nlemon juice\u003C\/div\u003E\nWhisk\n together the sugar and enough lemon juice to give you a drizzle which \ncoats the back of a spoon.\u0026nbsp; Dip the tops of the warm friands in this \nmixture.\u0026nbsp; Set aside to allow to set.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6394024514939141943\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/blackberry-white-chocolate-friands.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6394024514939141943"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6394024514939141943"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/blackberry-white-chocolate-friands.html","title":"Blackberry \u0026 White Chocolate Friands"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-tEJb3TWlFzo\/WZVc2vn9ExI\/AAAAAAABKqs\/PtPBFPbUezoVXVk6YVfMP9Hs2m1OSaDUgCLcBGAs\/s72-c\/45fa696f8f6b58c0ba405c1c920db657.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2326534373081426933"},"published":{"$t":"2013-08-27T04:00:00.000+01:00"},"updated":{"$t":"2013-08-28T12:56:20.705+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"A Goat's Cheese, Tomato \u0026 Olive Tart"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0150_zps4ff4d89f.jpg\" border=\"0\" height=\"380\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0150_zps4ff4d89f.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love late summer when the garden begins to share it's bounty with us . . . that is the time of year when all the hard work begins to pay off . . . the fruit ripens, vegetables are ready to be picked . . . and there is nothing tastier on earth than things you have grown yourself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0151_zps18d5ea3c.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0151_zps18d5ea3c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always loved tomatoes.\u0026nbsp; As a girl we ate ripe tomatoes at the end of the summer out of hand like apples.\u0026nbsp; It was not unsual to sit down to a complete meal of nothing but sliced ripe tomatoes, sliced ripe cucumbers . . . scattered with salt and pepper and served with buttered bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0153_zps1dbeb8e8.jpg\" border=\"0\" height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0153_zps1dbeb8e8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOr a feed of nothing but sweet corn on the cob with lots of butter and salt.\u0026nbsp; We never felt deprived when this happened.\u0026nbsp;\u0026nbsp; It was a real treat.\u0026nbsp; It still is.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0156_zpsbfea6b5a.jpg\" border=\"0\" height=\"378\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0156_zpsbfea6b5a.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI took some of our ripe tomatoes today and used them to make a delicious tomato tart.\u0026nbsp; Tomato tarts can be as complicated or as simple as you want them to be.\u0026nbsp; This one is very simple and very rustic.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0154_zps9ac2ce36.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0154_zps9ac2ce36.jpg\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's just a matter of rolling out the pastry into a nice round and then sprinkling it with some rich and creamy soft Goat's cheese.\u0026nbsp;\u0026nbsp; You then layer that up with sliced tomatoes and chopped olives . . . you could add a few capers as well, if you are fond of them.\u0026nbsp; I am, but today I didn't have any to use . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0158_zps671aba10.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0158_zps671aba10.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA sprinkle of coarse pepper and salt and into the oven it goes . . . until the pastry gets crisp and golden brown . . . and the tomatoes are just beginning to caramlize . . . and the goats cheese lays all rich and creamy beneath them . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0163_zps1d29f897.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0163_zps1d29f897.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to use the dry cured olives because they have more flavour and are usually cured with some herbs.\u0026nbsp; I love them and a few can go a very long way because they \u003Ci\u003Eare\u003C\/i\u003E so very flavourful!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0160_zps61367041.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0160_zps61367041.jpg\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter that you only need drizzle the tart with a bit of really good extra virgin olive oil and a few strips of fresh basil before cutting it into wedges to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0162_zpsfa038832.jpg\" border=\"0\" height=\"399\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0162_zpsfa038832.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMe . . . I always like to drizzle it with a bit of balsamic dressing as well, such as the house dressing in my sandwiches of yesterday.\u0026nbsp; (It's most delicious you know!)\u0026nbsp; All in all this makes for a delightfully toothsome and flavourful light lunch or supper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0149_zps6f330ecb.jpg\" border=\"0\" height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0149_zps6f330ecb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003ETomato, Olive \u0026amp; Goats Cheese Tart\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 1 9-inch tarts\u003C\/div\u003E\nServing 4 to 5\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-olive-goats-cheese-tart\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n recipe is a real doddle to make and something I like to make when in \nlate summer when the tomatoes are fast ripening on the vine.\u0026nbsp; Does \nanything on earth taste better than a fresh garden tomato? \u003Cbr \/\u003E\n\u0026nbsp; \u003C\/div\u003E\n1 package of\u0026nbsp; short crust pastry,or make your own\u003C\/div\u003E\n\u003Cdiv\u003E\n(You will want enough to make a 12 inch round)\u003C\/div\u003E\n3 large ripe tomatoes, cut into 1\/2inch wedges\u003C\/div\u003E\n2\/3 of a 175g package of soft goats cheese, about 1\/2 cup, crumbled\u003C\/div\u003E\na handful of dry cured pitted green and black olives, chopped\u003C\/div\u003E\nfreshly ground black pepper to taste\u003C\/div\u003E\ncoarse salt to taste\u003C\/div\u003E\nabout 6 basil leaves, rolled tightly and cut chiffonade\u003C\/div\u003E\n1 TBS extra virgin olive oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 4.\u0026nbsp; Line a baking sheet with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoll\n the pastry out to a 12 inch circle.\u0026nbsp; Place the pastry carefully onto \nthe paper lined baking sheet.\u0026nbsp;\u0026nbsp; Crumble the goats cheese in the middle.,\n leaving a 2 inch border all round.\u0026nbsp;\u0026nbsp;\u0026nbsp; Remove and discards any seeds and\n excess juice from your tomatoes.\u0026nbsp;\u0026nbsp; Arrange the tomatoes in an even \nlayer over the goats cheese.\u0026nbsp;\u0026nbsp; Grind some black pepper over top and a \nbit of salt and sprinkle the olives evenly over all.\u0026nbsp; Gently fold the \nedges of the pastry over top of the filling all the way around, crimping\n as need be.\u0026nbsp; You want to leave the centre open.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the \nheated oven for 40 to 45 minutes until the pastry is crisp and golden \nand the filling is cooked.\u0026nbsp; The tomatoes will be lightly roasted.\u0026nbsp;\u0026nbsp; \nRemove from the oven and allow stand for about 10 minutes. Drizzle with \nthe olive oil and sprinkle with the basil strips.\u0026nbsp;\u0026nbsp; Cut into wedges to \nserve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2326534373081426933\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/a-goats-cheese-tomato-olive-tart.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2326534373081426933"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2326534373081426933"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/a-goats-cheese-tomato-olive-tart.html","title":"A Goat's Cheese, Tomato \u0026 Olive Tart"}],"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-7374250260126973475"},"published":{"$t":"2013-08-25T04:00:00.000+01:00"},"updated":{"$t":"2013-08-25T04:00:03.752+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"Blueberry Cake with a Brown Sugar Sauce"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0117_zpsc7507e9f.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0117_zpsc7507e9f.jpg\" width=\"400\" \/\u003E \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nDo you all know what season it is now?\u003Ci\u003E\u0026nbsp; \u003C\/i\u003EIt's BLUEBERRY season!\u0026nbsp; Yeppers, my favourite season of all.\u0026nbsp; I love Blueberry season almost as much as I love Strawberry season, if not a tiny bit more!\u0026nbsp; (A fact I am sure you are all more than aware of by now!)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0118_zps96b2f5cb.jpg\" border=\"0\" height=\"391\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0118_zps96b2f5cb.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWe planted several blueberry bushes in our garden a few years back and have been adding to them every year.\u0026nbsp; We have a good half a dozen now, and they are very prolific producers, thankfully!\u0026nbsp; Today I decided to make a pudding with some of the berries that I had not made in a very long time.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0119_zpsa976917d.jpg\" border=\"0\" height=\"385\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0119_zpsa976917d.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nThis is a great old fashioned pudding which is composed of a deliciously moist white cake . . . stogged full of lovely sweet blueberries . . . and then topped with a great old fashioned and simple brown sugar sauce.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0120_zpse7f5e8f7.jpg\" border=\"0\" height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0120_zpse7f5e8f7.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nDesserts don't have to be complicated to taste good. They just have to taste good.\u0026nbsp;\u0026nbsp; This is simple. It's just cake and sauce.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0121_zps5c8f5a8a.jpg\" border=\"0\" height=\"381\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0121_zps5c8f5a8a.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nBut what a cake . . . and what a sauce!\u0026nbsp; A picture speaks a thousand words they say . . . so what are these photos saying to you???\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0123_zpsb4bde42e.jpg\" border=\"0\" height=\"371\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0123_zpsb4bde42e.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWell, what are you waiting for . . . grab some blueberries and get baking!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_0115_zps9396c806.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0115_zps9396c806.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Blueberry Cake with a Brown Sugar Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 9-inch square cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/blueberry-cake-with-a-brown-sugar-sauce\"\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\nBest served warm with the delicious sauce spooned over top.\u0026nbsp;\u0026nbsp; Deliciously different.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the cake:\u003C\/div\u003E\n55g white vegetable shortening (1\/4 cup)\u003C\/div\u003E\n145g granulated sugar (3\/4 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n1 tsp pure vanilla extract\u003C\/div\u003E\n280g plain flour (2 cups)\u003C\/div\u003E\n4 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n225ml of milk (1 cup)\u003C\/div\u003E\n1 cup of blueberries\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the sauce:\u003C\/div\u003E\n200g soft light brown sugar (1 cup packed)\u003C\/div\u003E\n1 1\/2 TBS flour\u003C\/div\u003E\npinch salt\u003C\/div\u003E\n225ml boiling water (1 cup)\u003C\/div\u003E\n1 TBS butter\u003C\/div\u003E\n1\/2 tsp vanilla\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_0128_zps85a3213b.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_0128_zps85a3213b.jpg\" width=\"399\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp; Butter a nine inch square baking \npan.\u0026nbsp; Dust lightly with flour, shaking out any excess.\u0026nbsp; Set aside.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the shortening and sugar until light and fluffy.\u0026nbsp;\u0026nbsp; Beat in the\n egg and vanilla.\u0026nbsp;\u0026nbsp; Whisk together the dry ingredients.\u0026nbsp;\u0026nbsp; Add \nalternately to the creamed mixture with the milk, beginning and ending \nwith dry ingredients.\u0026nbsp; Mix until smooth.\u0026nbsp; Stir in the blueberries.\u0026nbsp; Pour\n into the prepared baking pan.\u0026nbsp;\u0026nbsp; Bake for 30 to 35 minutes until the top\n springs back when lightly touched and a toothpick inserted in the \ncentre comes out clean.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhile the cake is baking make the sauce.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n the sugar, flour and salt together in a saucepan.\u0026nbsp; Add the boiling \nwater, whisking constantly.\u0026nbsp; Continue to whisk, cooking over low hear \nuntil thickened nicely.\u0026nbsp;\u0026nbsp; Whisk in the butter and vanilla.\u0026nbsp;\u0026nbsp; Serve warm \nand spooned over squares of the warm blueberry cake"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7374250260126973475\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/blueberry-cake-with-brown-sugar-sauce.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7374250260126973475"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7374250260126973475"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/blueberry-cake-with-brown-sugar-sauce.html","title":"Blueberry Cake with a Brown Sugar Sauce"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1280003722255623730"},"published":{"$t":"2013-08-15T07:55:00.001+01:00"},"updated":{"$t":"2013-08-15T07:55:15.205+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"}],"title":{"type":"text","$t":"Apple and Blackberry Crumble Pavlova"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19985.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had in mind all week that I was going to make a Pavlova.\u0026nbsp; Food of the God's is Pavlova . . . all light and airy and somehow when you are eating it, you kind of are misguided into thinking there are no calories . . . coz it's kind of like eating a cloud, right???\u0026nbsp; And everyone knows that clouds have no calories!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19986.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI normally top my Pavlova with peaches or raspberries, but this today I decided to do something quite, quite different.\u0026nbsp; I had some apples that needed using and I thought to myself . . . how about a Pavlova that has all the elements of an Apple Crumble . . . and then I thought to myself, who not go one step further and make it an Apple and Blackberry Crumble.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19987.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine it . . . a soft cloud of crisp on the outside, mallow like on the inside meringue . . . filled with a rich cloud of softly whipped cream . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19988.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow . . .\u0026nbsp; top that cloud with a sweet\/tart mixture of caramelized and slightly spiced apples mixed with fresh blackberries . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19989.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinally . . . top the whole thing with scrummily sugared, flaked and toasted almonds . . . this is genius, pure culinary genius.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19990.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSigh . . . this \u003Cspan style=\"font-style: italic;\"\u003Eis\u003C\/span\u003E the food of the Gods, all light and ethereal . . . and totally calorie free, I am sure of it!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19991.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nShhhh . . . please don't burst my bubble!\u0026nbsp; Sigh . . . I do so love it when I am inspired to push the boundaries of the traditional and create something totally familiar and at the same time totally new and refreshing!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC19992.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Apple and Blackberry Crumble Pavlova*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-blackberry-crumble-pavlova\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll your favourite flavours in one scrummy dessert!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Meringue:\u003Cbr \/\u003E\n3 large free range egg whites\u003Cbr \/\u003E\n6 ounces caster sugar (a scant cup)\u003Cbr \/\u003E\n1 tsp cornflour\u003Cbr \/\u003E\n1 tsp white wine vinegar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Filling:\u003Cbr \/\u003E\n3 Granny Smith apples, peeled, cored and sliced\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n2 TBS soft light brown sugar, packed\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\n1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\n1 punnet of blackberries (about 1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n300ml of double cream (1 1\/4 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the sugared almond topping:\u003Cbr \/\u003E\n1 1\/2 ounces flaked almonds\u003Cbr \/\u003E\n2 TBS caster sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\u0026nbsp; the oven to 130*C\/260*F\/ gas mark 1\/2.\u0026nbsp; Trace out a 7 inch circle on a\u0026nbsp; sheet of baking paper.\u0026nbsp; Place the baking paper on top of a baking\u0026nbsp; sheet.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace the egg whites into a clean, grease\u0026nbsp; free, glass or metal bowl.\u0026nbsp; Beat with an electric mixer until soft peaks\u0026nbsp; form.\u0026nbsp; Add half of the sugar and continue to beat until the egg whites\u0026nbsp; are stiff and glossy.\u0026nbsp; Slowly beat in the remaining sugar (reserving 1\u0026nbsp; TBS) until it is all amalgamated.\u0026nbsp; Stir the cornflour and remaining\u0026nbsp; sugar together and beat that in along with the vinegar, beating it for\u0026nbsp; about a minute.\u0026nbsp; Spoon the meringue mixture out onto the baking paper,\u0026nbsp; spreading it with a metal spoon to fill the circle and scooping it\u0026nbsp; somewhat hollow in the centre, creating a raised edge all around.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\u0026nbsp; into the heated oven and bake for about 1 hour, until crisp on the\u0026nbsp; outside and mallow like on the inside.\u0026nbsp; Set aside to cool on the baking\u0026nbsp; tray.\u0026nbsp; Once completely cooled, carefully peel off the baking paper and\u0026nbsp; set the meringue onto a plate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling, place the apples,\u0026nbsp; butter, brown sugar, cinnamon, nutmeg and salt into a small skillet.\u0026nbsp;\u0026nbsp; Cook, stirring occasionally over medium high heat, until the apples are\u0026nbsp; somewhat softened and beginning to caramelize, but still holding their\u0026nbsp; shape.\u0026nbsp; Stir in the blackberries and set aside to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake\u0026nbsp; the sugared almond topping by placing the almonds into a skillet along\u0026nbsp; with the sugar. (Have a sheet of baking paper ready and waiting on the\u0026nbsp; counter.)\u0026nbsp; Cook and stir over medium high heat until the sugar melts and\u0026nbsp; begins to coat the almonds, some 2 to 3 minutes.\u0026nbsp; Take care not to burn\u0026nbsp; the sugar.\u0026nbsp; Remove from the heat immediately and pour the almonds out\u0026nbsp; onto the baking paper, spreading them out as much as you can.\u0026nbsp; Allow to\u0026nbsp; cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen ready to assemble whip the cream until it\u0026nbsp; forms soft peaks.\u0026nbsp; Spoon this into the centre of the meringue.\u0026nbsp; Spoon\u0026nbsp; the apple and blackberry mixture over top along with all their juices.\u0026nbsp;\u0026nbsp; Sprinkle with the candied almonds and serve immediately.\u0026nbsp; Delicious!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are thinking this is a repeat, then you would be correct.\u0026nbsp; This is a repost from an earlier date.\u0026nbsp; I just didn't have anything new to show you today, but thought you wouldn't mind em re-sharing this!\u0026nbsp;\u0026nbsp; Blackberry season is upon us!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1280003722255623730\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/apple-and-blackberry-crumble-pavlova.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1280003722255623730"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1280003722255623730"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/apple-and-blackberry-crumble-pavlova.html","title":"Apple and Blackberry Crumble Pavlova"}],"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-4873859269522814166"},"published":{"$t":"2013-08-14T04:00:00.001+01:00"},"updated":{"$t":"2022-04-05T15:13:39.705+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"}],"title":{"type":"text","$t":"A Simple Basil Pesto"},"content":{"type":"html","$t":"\u003Cimg alt=\"Basil Pesto\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/BASIL_zps465f4e07.jpg\" title=\"Basil Pesto\" width=\"603\" \/\u003E \u003Cbr \/\u003E\n\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nThe Basil is going mad in my garden at the moment. \u0026nbsp; I can't use it up fast enough.\u0026nbsp; It's the perfect time to make Pesto! \u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWe love pesto in this house and it's so much nicer when you can make your own.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Basil Pesto\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8250_zpse19d0891.jpg\" title=\"Basil Pesto\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt's not really practical to make it during the winter months because it's so expensive to buy the fresh leaves and you really need a lot to make a really good pesto.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI will use the jarred kind in a pinch, but I much prefer the fresh if I can get it.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basil Pesto\" border=\"0\" height=\"613\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8248_zps55bdc39d.jpg\" title=\"Basil Pesto\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nBasil isn't something that winters at all in a garden, so you need to plant it every year.\u0026nbsp; We plant ours from seed in pots outside the kitchen door.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's really prolific and I like to make great use of it while I can!\u0026nbsp; It comes in ever so handy for all sorts, but making your own pesto is the greatest use of all!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Summer Pea, New Potato and Pesto Tart\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC11723.jpg\" style=\"height: 360px; width: 360px;\" title=\"Summer Pea, New Potato and Pesto Tart\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nReady to use in a \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/06\/summer-pea-new-potato-and-pesto-tart.html\"\u003E\u003Cb\u003ESummer Pea, New Potato and Pesto Tart!\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; Delicious!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tomato Pesto Tartlettes\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20pictures%202\/pestotart2.jpg\" style=\"height: 490px; width: 367px;\" title=\"Tomato Pesto Tartlettes\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/06\/tomato-pesto-tartlettes.html\"\u003ETomato Pesto Tartlettes\u003C\/a\u003E,\u003C\/b\u003E simple and quick to make.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basil Pesto\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC12983.jpg\" style=\"height: 360px; width: 360px;\" title=\"Basil Pesto\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nYou can spread it onto chicken breasts, top with some fresh mozzarella cheese and and roast them with some baby plum tomatoes.\u0026nbsp; Easy Peasy.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Spinach, Pea and Gruyere Tart\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12206.jpg\" style=\"height: 360px; width: 360px;\" title=\"Spinach, Pea and Gruyere Tart\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nA delicious \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/07\/english-pea-spinach-and-gruyere-tart.html\"\u003E\u003Cb\u003ESpinach, Pea and Gruyere Tart!\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can use it as a simple sauce on top of fish.\u0026nbsp; Just spread it onto the top, sprinkle on some buttered bread crumbs and roast.\u0026nbsp; Also easy.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's such a versatile ingredient.\u0026nbsp;\u0026nbsp; We like it on sandwiches and all sorts.\u0026nbsp; It's lovely stirred into hot pasta!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Basil Pesto\" border=\"0\" height=\"558\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8245_zpsff236434.jpg\" title=\"Basil Pesto\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIt's super easy to make, especially if you have a food processor.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDon't fret if you don't though . . . it is possible to do it in a mortar and pestle, although it is a lot harder work!\u0026nbsp; You need a lot of ooomph!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basil Pesto\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8249_zps5fc4e1e7.jpg\" title=\"Basil Pesto\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nJust remember air is your enemy when it comes to pesto and make sure you keep a thin layer of olive oil over the top of it, or keep it tightly covered with plastic wrap.\u0026nbsp; It also freezes very well.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI do hope you'll try it.\u0026nbsp; It's just so simple to make, and once you have made your own . . . you'll never be satisfied with it from a jar again.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Basil Pesto\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_8247_zpsfd18feb0.jpg\" title=\"Basil Pesto\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*A Simple Basil Pesto*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 2 cups\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-simple-pesto\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nWhat\n can I say.\u0026nbsp; It's pesto and it's easy to make.\u0026nbsp; Perfect way to use up \nsome of that Basil which is probably going wild in your garden at the \nmoment!\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\na small handful of toasted walnuts\u003Cbr \/\u003Ea small handful of toasted pine nuts\u003C\/div\u003E\n\u003Cdiv\u003E\n4 peeled and chopped cloves of garlic\u003C\/div\u003E\n3 cups of basil leaves, lightly packed\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n1\/2 tsp freshly ground black pepper\u003C\/div\u003E\n6 fluid ounces good quality olive oil (3\/4 cup)\u003C\/div\u003E\n90g of finely grated Parmesan cheese (1\/2 cup)\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nPut\n the nuts and garlic into the bowl of a food processor.\u0026nbsp; Pulse several \ntimes.\u0026nbsp; Add the basil leaves along with the salt and pepper.\u0026nbsp; With the \nmotor running, slowly drizzle in the olive oil, allowing the motor to \nrun until the mixture is thoroughly pureed.\u0026nbsp; Stir in the cheese.\u0026nbsp;\u0026nbsp; Let \nthe motor run on low for about half a minute.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYour pesto is now ready \nto use.\u0026nbsp; Store covered in the refrigerator for up to 4 days.\u0026nbsp; For longer\n storage freeze.\u0026nbsp; You can freeze this in ice cube trays.\u0026nbsp; Just divide \namongst the little cups, add a thin layer of olive oil on top and \nfreeze. Pop out into a zip lock baggie and return to the freezer.\u0026nbsp; You \ncan take out as many as you want to use then, whenever you need them.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4873859269522814166\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/a-simple-basil-pesto.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4873859269522814166"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4873859269522814166"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/08\/a-simple-basil-pesto.html","title":"A Simple Basil Pesto"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1926814146241077166"},"published":{"$t":"2012-09-06T04:00:00.002+01:00"},"updated":{"$t":"2012-09-06T04:00:05.611+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"A Gratin of Late Summer Courgettes, Onions \u0026 Cheese"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922810124\/\" title=\"SAM_1012 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8308\/7922810124_33e822e4cb.jpg\" alt=\"SAM_1012\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI was given a mammoth Courgette the other day.  I didn't mind at all . . . we kinda like courgettes, and as long as they aren't overly large, there's still a lot of value in them.\u003Cbr \/\u003EOnce they get too big, they get a bit too spongy for me.  I prefer small to medium sized ones, but the larger ones are quite good to use to make tasty courgette loaves . . . such as the one I made last week.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922805766\/\" title=\"SAM_1013 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8030\/7922805766_e1ae9aea85.jpg\" alt=\"SAM_1013\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECourgettes are probably one of the easier vegetables to grow, and in truth will take over your garden quite quickly.  We never plant more than about half a dozen plants and we get plenty from them.  If you plant much more than that . . . you have courgettes literally coming out your ears and find yourself scrambling to find ways to use them up.   This year however . . . we got zip.  The slugs ate all the plants when we were away in July. Hence the well meant gift from a friend . . .  which we sincerely did appreciate very much.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922802646\/\" title=\"SAM_1014 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8172\/7922802646_66d3eb90be.jpg\" alt=\"SAM_1014\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECourgettes are one of those vegetables that will just about take to any flavours you want to put with them.  I love that you can eat the blossoms . . . as well as the flesh.  Both are incredibly tasty . . .   depending on what you do with them.  The other day I decided to use half of the large one, grated and baked into a \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/08\/courgette-loaf-zucchini-bread.html\"\u003E\u003Cb\u003Etasty loaf \u003C\/b\u003E\u003C\/a\u003E. . . and then the other half I made into this delicious gratin.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922800098\/\" title=\"SAM_1015 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8304\/7922800098_f9b6649855.jpg\" alt=\"SAM_1015\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's simply wilted courgettes and onions, layered in a dish with both a strong cheddar and a parmesan cheese . . .  a garlic cream poured over top . . . and then the whole thing sprinkled with crunchy homemade garlic and herbed croutons.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922796996\/\" title=\"SAM_1016 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8436\/7922796996_2dc1946882.jpg\" alt=\"SAM_1016\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all . . . served up with a crusty loaf . . .  it made for \u003Ci\u003Equite\u003C\/i\u003E a delicious and simple late summer repast . . . there won't be many more of these if I am to trust that very tangible chill that I can \u003Ci\u003Ealready\u003C\/i\u003E feel in the air . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922792464\/\" title=\"SAM_1017 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8313\/7922792464_e83911d4c5.jpg\" alt=\"SAM_1017\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAhhh summer . . . you came to us  too late and then  left us \u003Ci\u003Efar \u003C\/i\u003Etoo soon . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/83690526@N06\/7922788198\/\" title=\"SAM_1018 by MarieAliceJoanRayner, on Flickr\"\u003E\u003Cimg src=\"http:\/\/farm9.staticflickr.com\/8306\/7922788198_8f0ef0d116.jpg\" alt=\"SAM_1018\" height=\"360\" width=\"360\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*A Gratin of Late Summer Courgettes, Onions and Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2 as a main, or 4 as a side\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/a-gratin-of-late-summer-courgettes-onions-and-cheese\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESomething delicious to create when you've been gifted with an oversized courgette!\u003Cbr \/\u003E\u003Cbr \/\u003E1\/2 of a large cougette\u003Cbr \/\u003E(or 2 medium ones)\u003Cbr \/\u003E1 medium onion, peeled and thinly sliced\u003Cbr \/\u003E1 clove of garlic, peeled and bruised\u003Cbr \/\u003E250ml of heavy cream (1 cup)\u003Cbr \/\u003Efreshly grated nutmeg\u003Cbr \/\u003Efine seasalt and freshly ground black pepper\u003Cbr \/\u003E120g of strong cheddar cheese, grated (1 cup)\u003Cbr \/\u003E2 TBS finely grated Parmesan Cheese\u003Cbr \/\u003Ea few sprigs of fresh thyme\u003Cbr \/\u003Ea handful of crushed garlic croutons\u003Cbr \/\u003E\u003Cbr \/\u003EIf  you are using a very large courgette, you will have to cut it in half  and scoop out the seeds and discard them.  Once you have done that,  slice the courgette into half moons and place into a large microwaveable  bowl.  Cover with plastic cling film and cook on high for about 3  minutes.  Remove and let stand for about 5 minutes.  Place the thinly  sliced onion into a microwaveable container, cover with plastic cling  film and cook on high for about 2 minutes.  Set aside for a few  minutes.  Drain the courgette slices and the onions well.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the cream and garlic in a small saucepan. Heat gently until warmed  through.  Let stand for 10 minutes to infuse.  Remove and discard the  garlic at the end of that time.  Season the cream with a bit of freshly  grated nutmeg.\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/gas mark 6.   Butter a medium sized gratin dish.  Layer half of the courgette slices  into it.  Sprinkle with some salt and pepper. Cover with all of the  onions. Sprinkle with half of the cheddar cheese, 1 TBS of the parmesan  cheese and pour half of the cream evenly over top.  Lay the remaining  courgette slices over top of all.  Season lightly again.  Pour over the  remainder of the cream.  Sprinkle on the remaining cheeses and cover  with the crushed croutons.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the heated oven for 25 to 30  minutes, until nicely heated through and the cheese is melted and the  gratin is golden brown.  Let stand for about 5 minutes before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1926814146241077166\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/a-gratin-of-late-summer-courgettes.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1926814146241077166"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1926814146241077166"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/a-gratin-of-late-summer-courgettes.html","title":"A Gratin of Late Summer Courgettes, Onions \u0026 Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4507933840864571641"},"published":{"$t":"2012-09-02T04:00:00.003+01:00"},"updated":{"$t":"2012-09-05T13:39:39.245+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Weekends"}],"title":{"type":"text","$t":"Oaty Peach \u0026 Blueberry Crumble"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0429.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is actually a delicious dessert I made for us a week or so ago, when our blueberry bushes were just dripping with fruit.  I don't mean to bombard you with blueberry recipes . . . but then again, I thought when I moved to England 12 years ago that I was never ever going to be able to have fresh blueberry anything ever again . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0431.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou never know how much you will miss something until you don't think you can have it.  Thankfully blueberries have become quite common over here now and we also grow our own and in my way to thinking . . . you can NEVER have too many blueberries.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0433.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThey are one of the superfoods you know!  High in anti-oxidents and vitamins A \u0026amp; C!  Fibre too, and when put them together with fresh peaches in a delicious low fat dessert like this one, well . . . you have a real winning combination!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0435.jpg\" height=\"487\" width=\"492\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYes, I DID say low fat, and I meant it.  Low fat, with only 5g of fat per serving and high in fibre, this is a dessert that might be considered kind of good for you . . . until you pour the custard or cream over top . . . but . . .\u003Cbr \/\u003E\u003Cbr \/\u003EWe just won't talk about that.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0437.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is an oldie but a goodie taken from the book  Smart Cooking, quick and tasty recipes for healthy living by Anne Lindsay, one of Canada's favourite food writers.  I've had this kicking around for eons . . .well at least 30 years anyways.  (I know, I find it hard to believe I'm that old too!!)  I topped mine with plain yoghurt and it was every bit as delicious as it would have been with cream, custard or even ice cream.  Truth.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0438.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Oaty Peach and Blueberry Crumble*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 5\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oaty-peach-and-blueberry-crumble\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETastes  gorgeous and is low in fat as well!  You couldn't ask for a more  beautiful or better tasting dessert!  Have it with custard or ice cream!\u003Cbr \/\u003E\u003Cbr \/\u003E6 cups of peeled and sliced fresh peaches\u003Cbr \/\u003E2 cups of fresh blueberries\u003Cbr \/\u003E66g (1\/3 cup packed) soft light brown sugar\u003Cbr \/\u003E2 TBS plain flour\u003Cbr \/\u003E2 tsp ground cinnamon\u003Cbr \/\u003E\u003Cbr \/\u003ETopping:\u003Cbr \/\u003E85g of quick cooking oats (1 cup)\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E42g (1\/4 cup packed) soft light brown sugar\u003Cbr \/\u003E3 TBS butter, softened\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 180*C\/ 350*F\/ gas mark 4.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the fruit into an 8 cup casserole dish.  Combine the peaches, and  blueberries in the dish.  Mix the flour, sugar, and cinnamon together in  a bowl.  Add to the fruit, tossing lightly to mix.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure the  topping ingredients in a bowl and cut in the butter with two knives or a  pastry blender, until crumbly.  Sprinkle over top of the fruit  mixture.  Bake for 25 minutes until the mixture is bubbling and the  fruit is barely tender.  Serve warm or cold.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  This can also  be cooked in the microwave on high for 10 minutes, which makes for a  really quick dessert.  (Even if I cook it in the microwave, I like to  pop it in the oven for a few minutes to crisp up the topping.  Just my  preference.)"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4507933840864571641\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/oaty-peach-blueberry-crumble.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4507933840864571641"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4507933840864571641"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/oaty-peach-blueberry-crumble.html","title":"Oaty Peach \u0026 Blueberry Crumble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8953082360130979467"},"published":{"$t":"2012-08-09T04:00:00.002+01:00"},"updated":{"$t":"2012-08-09T04:00:02.897+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Light Suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"}],"title":{"type":"text","$t":"Crispy Baked Chicken for Two, with Fennel Slaw"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0293.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is something deeply satisfying about a buttery, breaded and spiced breast of chicken baked until crisp . . . yet still fork tender on the insides . . . served alongside of a crisp and flavourful slaw . . . eaten out on the patio on a warm summer evening . . . shared with the one you love.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0292.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is the perfect summer supper pour deux.  The bread crumbs  . . . all savoury and buttery . . . gilding the chicken breasts in a golden crisp blanket . . . with just a hint of spice.  It won't smack you in the face . . . but it's there . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0296.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe chicken all tender and moist beneath that buttery blanket . . . perfectly cooked . . . juicy and still succulent.  I favour cornfed organic chicken myself . . . it has lots of flavour.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0294.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDon't feel guilty about those buttery crumbs . . . if you are going to take off the skin, you've just got to replace it with something flavourful to help keep that delicious chicken meat from drying out . . . you won't regret it . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0300.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd that slaw . . . crisp and slightly anisey flavoured . . . fennel goes so well in a summer slaw . . . don't you think???   Save a few of the tender fronds to garnish the slaw . . . I did and it looks so perfectly  pretty . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0301.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWith just enough tartness from the lemon juice, which helps to cut through the richness of the mayonnaise . . . the touch of caster sugar, just taking the edge off the lemon.  But . . . you can leave it out if you would rather.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0309.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe prefer just a bit of sweetness . . . along with that tart lemon, nippy chives, refreshing parsley . . . and rich mayo . . . perfect with the fennel.  Did you know that there are male and female fennel bulbs???  There are . . . the long thin ones are males . . . the short rounder ones are female.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0313.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMoi . . . je préfère les femmes . . . they're prettier.\u003Cbr \/\u003EJust sayin, is all . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0314.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECan you not almost taste it now???  Crisp, buttery . . . moist chicken . . . with the perfect, crunchy and tangy slaw.  I'll forgive you if you lick the screen . . . just don't let anyone \u003Ci\u003Eelse \u003C\/i\u003Ecatch you . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0317.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Crispy Baked Chicken for Two, with Fennel Slaw*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/crispy-baked-chicken-for-two-with-fennel-slaw\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECrisp chicken, with a bit of a kick . . . served up with a tangy fennel slaw.\u003Cbr \/\u003E\u003Cbr \/\u003E100g of soft white bread crumbs (1 1\/2 cups)\u003Cbr \/\u003E50g of butter, melted (3 1\/2 TBS)\u003Cbr \/\u003E1 tsp of smoked paprika with sweet red pepper and thyme * (see below)\u003Cbr \/\u003Efine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E2 (200g) boneless, skinless chicken fillets (ab0ut 6 ounces each)\u003Cbr \/\u003EFresh Lemon Wedges to serve\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Slaw:\u003Cbr \/\u003E1 large bulb of fennel, very thinly sliced\u003Cbr \/\u003E2 TBS finely chopped fresh chives\u003Cbr \/\u003Ea handful of fresh flat leaft parsley, coarsely chopped (about 1\/4 cup)\u003Cbr \/\u003E1 TBS full fat mayonnaise\u003Cbr \/\u003E1 TBS fresh lemon juice\u003Cbr \/\u003E1 tsp caster sugar\u003Cbr \/\u003Efine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat your oven to 190*C\/375*F\/ gas mark 5.  Have a baking dish lightly buttered and ready to use.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  the chicken breasts, one at a time into a heavy duty zip lock bag.   Bash them out a bit with a rolling pin.  You want them about 1\/3 of an  inch all over.  Place into the baking dish.  Sprinkle with some salt and  black pepper\u003Cbr \/\u003E\u003Cbr \/\u003EMix together the bread crumbs, butter and seasoning  mix.  Sprinkle this over top of the chicken fillets, dividing it  equally amongst them.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven for 20 minutes, or until lightly browned and the juices run clear.\u003Cbr \/\u003E\u003Cbr \/\u003EMake  the fennel Slaw while the chicken is cooking.  Slice the fennel really  thinly into a bowl.  (I use my mandoline.)  Tip in the mayonnaise, lemon  juice, sugar, salt and pepper.  Taste and adjust seasoning as  required.  Stir in the fresh herbs, just before using.\u003Cbr \/\u003E\u003Cbr \/\u003EServe each  chicken breast on a plate along with a portion of the fennel slaw and a  few lemon wedges for squeezing over the chicken fillets if desired.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*To make your own herb spice mixture:\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E1 TBS smoked paprika (Pimenton)\u003Cbr \/\u003E1 TBS dried red pepper flakes\u003Cbr \/\u003E1 tsp dried thyme leaves\u003Cbr \/\u003E1 tsp regular paprika\u003Cbr \/\u003E1 tsp garlic powder\u003Cbr \/\u003E1 tsp onion powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E1\/4 tsp chili powder\u003Cbr \/\u003E1\/4 tsp black pepper\u003Cbr \/\u003E\u003Cbr \/\u003EStir all together and keep in a tightly covered container in a dark place."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8953082360130979467\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/crispy-baked-chicken-for-two-with.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8953082360130979467"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8953082360130979467"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/crispy-baked-chicken-for-two-with.html","title":"Crispy Baked Chicken for Two, with Fennel Slaw"}],"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"}}]}});