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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\/-\/make+ahead?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/make%20ahead"},{"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":{"$t":"5"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-832777515548077838"},"published":{"$t":"2021-04-29T08:00:00.112+01:00"},"updated":{"$t":"2023-08-09T13:14:37.974+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Twice Baked Cheese Soufflés"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-UVp31T1Gfw0\/YIlkeMIJaYI\/AAAAAAADNw8\/AzVhBM6z_NkhdiQ4irdtyEKUX_hhV7yLgCLcBGAsYHQ\/s1087\/DSCN7076_zps4kx2klt3.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1087\" height=\"636\" src=\"https:\/\/1.bp.blogspot.com\/-UVp31T1Gfw0\/YIlkeMIJaYI\/AAAAAAADNw8\/AzVhBM6z_NkhdiQ4irdtyEKUX_hhV7yLgCLcBGAsYHQ\/w640-h636\/DSCN7076_zps4kx2klt3.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003ETwice Baked Cheese Soufflés. I am really excited to share this recipe with you today for these fool proof twice baked cheese soufflé.\u0026nbsp; Wonderfully rich and incredibly easy to make, the recipe makes 6 individual soufflés.\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EThese are just perfect for when you are wanting a nice light supper.\u0026nbsp; They are also great as a first course when you are entertaining as they can totally be made ahead, napping with cream and cheese and reheating just prior to your needing to serve them.\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\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\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-SzfCFObNb6c\/YIlklIVncUI\/AAAAAAADNxE\/sv9hHdMXgZIB_KdidgSPeA7XFXlfvpiEgCLcBGAsYHQ\/s1080\/DSCN7069_zpshlmcuxun.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1037\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-SzfCFObNb6c\/YIlklIVncUI\/AAAAAAADNxE\/sv9hHdMXgZIB_KdidgSPeA7XFXlfvpiEgCLcBGAsYHQ\/w614-h640\/DSCN7069_zpshlmcuxun.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"614\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EQuick, easy and convenient, what more can you ask for?\u0026nbsp; Not a lot I tell you.\u0026nbsp; These are fabulous!\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;\"\u003EI discovered the recipe many years ago when I was waiting in the Doctor's office when I was living down in Brenchley.\u0026nbsp; I discovered it in a magazine in the waiting room, copied it out onto paper and have been making them ever since.\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;\"\u003EIn fact, they were a real favorite in the Manor where I worked also.\u0026nbsp; They just loved them!\u0026nbsp; I served them at various functions and they were actually something which was I requested to leave in the refrigerator for them to heat up at the weekends on occasion.\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: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Qs_3PvmJBPQ\/YIln05o4Y9I\/AAAAAAADNxs\/rF2LxMioSp8tA-6JmaDuXteUedTPxpHNwCLcBGAsYHQ\/s2000\/Ingredients%2Bfor%2Bsouffle.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"2000\" data-original-width=\"2000\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-Qs_3PvmJBPQ\/YIln05o4Y9I\/AAAAAAADNxs\/rF2LxMioSp8tA-6JmaDuXteUedTPxpHNwCLcBGAsYHQ\/w640-h640\/Ingredients%2Bfor%2Bsouffle.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\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\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA lot of people are really intimidated by the idea of making soufflés, but trust me when I tell you these are very simple to make. I have never had the go wrong. Never.\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;\"\u003EThey also use incredibly simple ingredients.\u0026nbsp; Eggs, flour, milk, butter, grainy mustard, a good cheddar, an onion, some seasonings and aromatics and cream to finish. Nothing extraordinary here.\u0026nbsp; Nothing.\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\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-92VKMpmDXQo\/YIlklAm1jtI\/AAAAAAADNxA\/HjKXbTp96g0XHy4aM97PP6iBuHFqYwEigCLcBGAsYHQ\/s1080\/DSCN7070_zpsntnrbdmc.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1055\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-92VKMpmDXQo\/YIlklAm1jtI\/AAAAAAADNxA\/HjKXbTp96g0XHy4aM97PP6iBuHFqYwEigCLcBGAsYHQ\/w626-h640\/DSCN7070_zpsntnrbdmc.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"626\" \/\u003E\u003C\/a\u003E\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;\"\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;\"\u003EIt should go without saying that you want to use a really good cheddar cheese for these. I like to use a quality extra sharp cheese.\u0026nbsp; This will give you a lovely flavor.\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\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;\"\u003EOh how I am going to miss the great cheddars I was able to buy in the UK.\u0026nbsp; They made the absolute best cheddar cheese there.\u0026nbsp; Rich and delicious.\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;\"\u003EJust buy the best that you can get and you will be okay.\u0026nbsp; Since cheddar is one of the main flavoring ingredients, this is really important.\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\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wJBfadWZ3Ok\/YIlklPJIDhI\/AAAAAAADNxI\/y13zkRqjehEM2nyXx0e2kGJRBBi_hiVGQCLcBGAsYHQ\/s1087\/DSCN7071_zps2zqg1bwv.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1087\" height=\"636\" src=\"https:\/\/1.bp.blogspot.com\/-wJBfadWZ3Ok\/YIlklPJIDhI\/AAAAAAADNxI\/y13zkRqjehEM2nyXx0e2kGJRBBi_hiVGQCLcBGAsYHQ\/w640-h636\/DSCN7071_zps2zqg1bwv.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe recipe does require the use of whole milk. Don't be tempted to stint on this. You will not get as nice of a result if you use low fat milk.\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;\"\u003EThe milk is steeped with the flavor of a whole peeled onion, bay leaf and a whole clove.\u0026nbsp; This adds additional flavor.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe milk is used to form the basis of the soufflés, which is basically a very thick cream sauce into which you will melt most of the cheese and beat in the egg yolks.\u0026nbsp; If you can make a cream sauce, you can do this.\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\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8tyRdxOfaoc\/YIlklb2D-aI\/AAAAAAADNxM\/1aU6OdhA178D-kkOCUY2tX_FnUXJerqWQCLcBGAsYHQ\/s1220\/DSCN7072_zpszhs2mlqf.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1220\" height=\"566\" src=\"https:\/\/1.bp.blogspot.com\/-8tyRdxOfaoc\/YIlklb2D-aI\/AAAAAAADNxM\/1aU6OdhA178D-kkOCUY2tX_FnUXJerqWQCLcBGAsYHQ\/w640-h566\/DSCN7072_zpszhs2mlqf.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe only thing you really need to be careful of here is that you don't scramble the egg yolks.\u0026nbsp; Whisk the creamy cheese mixture until it is lukewarm and then beat in the yolks one at a time.\u0026nbsp; This is also when you add the grainy mustard.\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;\"\u003EYou can use any whole grain mustard you like, but I, personally, like a Dijon style of grainy mustard.\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;\"\u003ENext thing you do is to whisk your egg whites until stiff and begin folding them into your mixture.\u0026nbsp; This is best done in thirds. Stir the first third in and then fold in the remainder.\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\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-EkzHfRFVKiE\/YIlklhUwb4I\/AAAAAAADNxQ\/qh9I7nZ46nU8VuDxmW4fqvagieU-hyx4QCLcBGAsYHQ\/s1141\/DSCN7073_zps0svohbbr.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1141\" height=\"606\" src=\"https:\/\/1.bp.blogspot.com\/-EkzHfRFVKiE\/YIlklhUwb4I\/AAAAAAADNxQ\/qh9I7nZ46nU8VuDxmW4fqvagieU-hyx4QCLcBGAsYHQ\/w640-h606\/DSCN7073_zps0svohbbr.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts okay to have a few visible streaks of egg white. What you don't want to do is to knock all of the air out.\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;\"\u003EThese are baked initially in well buttered single sized ramekins.\u0026nbsp; Straight sided ones work best.\u0026nbsp; Butter them really well so that they don't stick.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe filled ramekins are put into a roasting tin and boiling water is added to come halfway up the sides of the ramekins. This is called a Bain Marie.\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;\"\u003EI always find this a lot easier to do if I put the roasting tin holding the ramekins into the oven first and then add the water, carefully from the side.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-qR3fpft00sU\/YIlkmP1Nc_I\/AAAAAAADNxU\/eM7zXxxmUpQzS4mroUb0vTKeSuwFszEAACLcBGAsYHQ\/s1778\/DSCN7074_zpszx3qzdej.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1778\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-qR3fpft00sU\/YIlkmP1Nc_I\/AAAAAAADNxU\/eM7zXxxmUpQzS4mroUb0vTKeSuwFszEAACLcBGAsYHQ\/w640-h388\/DSCN7074_zpszx3qzdej.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThat's it! This initial bake will see the rise beautifully.\u0026nbsp; Once this is done, you simply need to tip the out into another baking dish, nap them with some cream, dust with more cheese and bake again.\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;\"\u003EThis is where you can do them ahead of time. You can do everything but the final napping and baking well ahead of time, even up to a day ahead, which makes them perfect for entertaining!\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;\"\u003EJust make them to that point, pop them into a baking dish, and cover with some plastic cling film, if you are going to bake them all at once.\u0026nbsp; If you are going to bake them in smaller numbers, then just pop them into a plastic container with a lid.\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;\"\u003EThen you can just take out as many as you need when you need them.\u0026nbsp; Pop into your baking dish, nap with the cream, sprinkle on the additional cheese and bake. Easy peasy!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-HCZ8F8IsHpM\/YIlkmnrgPiI\/AAAAAAADNxY\/om3u9pZPrskYv2dqtZUEV_bRNDfzbNhFACLcBGAsYHQ\/s1129\/DSCN7075_zpsnn1da4w2.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflés\" border=\"0\" data-original-height=\"1080\" data-original-width=\"1129\" height=\"612\" src=\"https:\/\/1.bp.blogspot.com\/-HCZ8F8IsHpM\/YIlkmnrgPiI\/AAAAAAADNxY\/om3u9pZPrskYv2dqtZUEV_bRNDfzbNhFACLcBGAsYHQ\/w640-h612\/DSCN7075_zpsnn1da4w2.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\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\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey rise again beautifully on the second bake and end up with a lovely cheesy crust, not to mention that rich cream sauce.\u0026nbsp; DELICIOUSLY simple!\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;\"\u003EFor a luncheon all you need is a tossed salad on the side.\u0026nbsp; For a heartier supper I would add some cooked vegetables on the side.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI have never frozen these so I can't say for sure if you can successfully do that or not. I suggest you freeze one and see how that works before you freeze them all. (Freeze one, then thaw and bake as below.)\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;\"\u003EThese truly are simple to make and fabulously tasty. I really hope you will be inspired to give them a go!\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\u003Cbr \/\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E \n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/i.imgur.com\/vkF9Dir.jpg\",\"name\":\"Twice Baked Cheese Soufflees\",\"description\":\"These are wonderfully rich and light and so very easy to make. I got the recipe from out of a magazine in the Doctor's waiting office one day (I couldn't begin to tell you which one) and I brought it home and adapted it to our tastes. They have become a firm favourite in my repertoire.\",\"yield\":\"6\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1 1\/4 cup (300ml) whole milk (1 1\/4 cup)\",\"1\/2 of a small onion, peeled and studded with 1 clove and 1 bay leaf\",\"3 TBS (40g) butter, plus more for greasing\",\"1\/3 cup (40g) plain flour\",\"1 1\/4 cup (150g) of good strong cheddar, grated and divided\",\"1 TBS coarse grainy mustard\",\"salt, pepper and freshly grated nutmeg to taste\",\"3 large free range eggs, separated\",\"1 cup (240 ml) of double cream\"],\"recipeInstructions\":[\"Place the milk in a small pan along with the onion, clove and bay leaf. Bring slowly just to the boil, then remove it from the heat and leave it to infuse for 30 minutes.\",\"Pre-heat the oven to 200*C\/400*F.\",\"Take another pan and place it over medium heat. Melt the butter in this, then stir in the flour. Cook, stirring until smooth and completely amalgamated, for about one minute.\",\"Remove from the heat. Add the milk in a slow and steady stream, whisking the whole time. Return to the heat and cook, stirring, until thickened and just beginning to boil. Remove from the heat.\",\"Stir in 1 cup (125g) of the grated cheese and all of the grainy mustard. Season well with salt and pepper and a good grating of fresh nutmeg. Whisk in the egg yolks, one at a time.\",\"Butter six medium ramekins well and place them into a large shallow roasting tin.\",\"Beat the egg whites until stiff with an electric whisk. Stir about a third of the egg whites into the cheese mixture to help slacken it and then gently fold in the rest.\",\"Spoon and divide the mixture evenly into the buttered ramekins.\",\"Carefully add boiling water to the roasting tin to come halfway up the sides of the ramekins and then carefully place the roasting tin into the heated oven. (If you have strong oven racks it is probably best to place the roasting tin into the oven first and then add the water)\",\"Bake for 15 to 20 minutes, until they are well risen and nicely browned on top.** (see notes below)\",\"Remove from the oven and remove from the roasting tin, placing them on a wire rack to cool. Increase the oven temperature to 220*C\/425*F.\",\"Once they are cooled enough to handle, carefully tip them out onto the palm of your hand, one at a time, and place them, right sides down, into a buttered baking dish large enough to hold all six of them.\",\"Season the double cream with some salt and black pepper and spoon it evenly over top of each souffle. Sprinkle the remaining grated cheddar cheese evenly over top.\",\"Place back in the oven and bake for about 15 minutes, or until they are well risen and the cream is bubbling and the cheese is melted and beginning to brown nicely. Serve hot.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"379\" data-ccmcardnum=\"2\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Twice Baked Cheese Soufflees\" draggable=\"false\" height=\"389\" src=\"https:\/\/i.imgur.com\/vkF9Dir.jpg\" title=\"Twice Baked Cheese Soufflees\" width=\"640\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003ETwice Baked Cheese Soufflés\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E6\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThese are wonderfully rich and light and so very easy to make. I got the recipe from out of a magazine in the Doctor's waiting office one day (I couldn't begin to tell you which one) and I brought it home and adapted it to our tastes. They have become a firm favourite in my repertoire.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 1\/4 cup (300ml) whole milk (1 1\/4 cup)\u003C\/li\u003E\u003Cli\u003E1\/2 of a small onion, peeled and studded with 1 clove and 1 bay leaf\u003C\/li\u003E\u003Cli\u003E3 TBS (40g) butter, plus more for greasing\u003C\/li\u003E\u003Cli\u003E1\/3 cup (40g) plain flour\u003C\/li\u003E\u003Cli\u003E1 1\/4 cup (150g) of good strong cheddar, grated and divided\u003C\/li\u003E\u003Cli\u003E1 TBS coarse grainy mustard\u003C\/li\u003E\u003Cli\u003Esalt, pepper and freshly grated nutmeg to taste\u003C\/li\u003E\u003Cli\u003E3 large free range eggs, separated\u003C\/li\u003E\u003Cli\u003E1 cup (240 ml) of double cream\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPlace the milk in a small pan along with the onion, clove and bay leaf. Bring slowly just to the boil, then remove it from the heat and leave it to infuse for 30 minutes. At the end of that time, remove the onion, clove and bay leaf and discard.\u003C\/li\u003E\u003Cli\u003EPre-heat the oven to 200*C\/400*F.\u003C\/li\u003E\u003Cli\u003ETake another pan and place it over medium heat. Melt the butter in this, then stir in the flour. Cook, stirring until smooth and completely amalgamated, for about one minute.\u003C\/li\u003E\u003Cli\u003ERemove from the heat. Add the infused milk in a slow and steady stream, whisking the whole time. Return to the heat and cook, stirring, until thickened and just beginning to boil. Remove from the heat.\u003C\/li\u003E\u003Cli\u003EStir in 1 cup (125g) of the grated cheese and all of the grainy mustard. Season well with salt and pepper and a good grating of fresh nutmeg. Whisk in the egg yolks, one at a time.\u003C\/li\u003E\u003Cli\u003EButter six medium ramekins well and place them into a large shallow roasting tin.\u003C\/li\u003E\u003Cli\u003EBeat the egg whites until stiff with an electric whisk. Stir about a third of the egg whites into the cheese mixture to help slacken it and then gently fold in the rest.\u003C\/li\u003E\u003Cli\u003ESpoon and divide the mixture evenly into the buttered ramekins.\u003C\/li\u003E\u003Cli\u003ECarefully add boiling water to the roasting tin to come halfway up the sides of the ramekins and then carefully place the roasting tin into the heated oven. (If you have strong oven racks it is probably best to place the roasting tin into the oven first and then add the water)\u003C\/li\u003E\u003Cli\u003EBake for 15 to 20 minutes, until they are well risen and nicely browned on top.** (see notes below)\u003C\/li\u003E\u003Cli\u003ERemove from the oven and remove from the roasting tin, placing them on a wire rack to cool. Increase the oven temperature to 220*C\/425*F.\u003C\/li\u003E\u003Cli\u003EOnce they are cooled enough to handle, carefully tip them out onto the palm of your hand, one at a time, and place them, right sides down, into a buttered baking dish large enough to hold all six of them.\u003C\/li\u003E\u003Cli\u003ESeason the double cream with some salt and black pepper and spoon it evenly over top of each souffle. Sprinkle the remaining grated cheddar cheese evenly over top.\u003C\/li\u003E\u003Cli\u003EPlace back in the oven and bake for about 15 minutes, or until they are well risen and the cream is bubbling and the cheese is melted and beginning to brown nicely. Serve hot.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch3 class=\"ccm-head\"\u003ENotes:\u003C\/h3\u003E\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\u003Cp\u003E**You can complete the recipe to the end of the first baking and put them in a buttered dish, cover them, and then store them in the refrigerator for up to a day ahead before proceeding. Bring them to room temperature before finishing them off as outlined in the recipe.\u003C\/p\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: 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src=\"https:\/\/1.bp.blogspot.com\/-6tFLiIypMHQ\/YIlsONyWFUI\/AAAAAAADNx0\/UMRbJYtgTw0ajc568j-Xq6XH8T3rhrltQCLcBGAsYHQ\/w640-h636\/DSCN7071_zps2zqg1bwv.jpg\" title=\"Twice Baked Cheese Soufflés\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #ef9d87; font-size: 18px; text-align: justify;\"\u003EFollow my blog with Bloglovin\u003C\/span\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/832777515548077838\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/twice-baked-cheese-souffles.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/832777515548077838"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/832777515548077838"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2021\/04\/twice-baked-cheese-souffles.html","title":"Twice Baked Cheese Soufflés"}],"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\/-UVp31T1Gfw0\/YIlkeMIJaYI\/AAAAAAADNw8\/AzVhBM6z_NkhdiQ4irdtyEKUX_hhV7yLgCLcBGAsYHQ\/s72-w640-h636-c\/DSCN7076_zps4kx2klt3.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5905274113081480090"},"published":{"$t":"2015-12-02T04:00:00.000+00:00"},"updated":{"$t":"2015-12-02T04:00:03.506+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cheap and cheerful sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Slow-fried Lemon \u0026 Oregano Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4383_zpsuy9zrf6x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4383_zpsuy9zrf6x.jpg\" height=\"400\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen.\u0026nbsp; You can do anything with them.\u0026nbsp; I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them!\u0026nbsp; Simple ingredients, simply prepared with extraordinary taste results!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4303_zps4czrix3o.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4303_zps4czrix3o.jpg\" height=\"400\" width=\"353\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn Make It Easy Cookbooke, Jane Lovett offers more than 100 delicious recipes that emphasize getting much of the work done ahead of time, so that by the time your guests arrive you can enjoy their company rather than worry about what you should be doing in the kitchen.\u0026nbsp; I am all for that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe book consists of ten delicious chapters including the introduction:\u0026nbsp; Soups and Starters, Fish and Shellfish, Meat, Poultry, Weekend Lunches, Vegetables and Salads, Desserts, Quick Nibbles and Drinks and finally Bits, Bobs and Basics.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn the introdcution she takes us on a visit to her garden, along with her top tips, some notes on presentation, cooking for friends and some does and don'ts along with general information.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4306_zpsesgmeogt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4306_zpsesgmeogt.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom baked Vietnamese sea bass to slow roast shoulder of lamb boulangere . . . from parmesan-baked fennel to ginger creams with pistachio brittle, these foolproof recipes have been testes and perfected by the author in countless demonstrations at classes, shows and other events.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4310_zpsbwffjg5z.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4310_zpsbwffjg5z.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInterspersed between the recipes are delicious looking photographs that really tempt the eye and make you want to get into the kitchen and start cooking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4318_zps65ikqzi7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4318_zps65ikqzi7.jpg\" height=\"400\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJane Lovett is an experience cook who runs cookery demonstrations from her home and around the country.\u0026nbsp; She writes a regular food column for a regional newspaper and a monthly magazine and contributes to other publications.\u0026nbsp; Having trained at the Cordon Bleu in London, she has worked at Leiths Good Good, and taught at Leiths School of Food \u0026amp; Wine.\u0026nbsp; Her website can be found at\u003Cb\u003E\u003Ca href=\"http:\/\/www.janelovett.com\/\" target=\"_blank\"\u003E www.janelovett.com\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4384_zps5i39dowm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4384_zps5i39dowm.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the proof of every pudding is in the eating, in otherwords . . .\u0026nbsp; I could never recommend a book for you to buy without giving it a good workout myself!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4316_zpscnyxnpom.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4316_zpscnyxnpom.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the photo of the potatoes in the book, and as you can see, mine look very similar! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4385_zpsm8xyhbad.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4385_zpsm8xyhbad.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEvery recipe I have tried in the book has worked out very well.\u0026nbsp; Clear concise instructions and well written, with a wide variety of choice for every level of expertise, I think this is a book that the cook on your Christmas List would love to receive!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4386_zps9lz8ipju.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4386_zps9lz8ipju.jpg\" height=\"400\" width=\"354\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not overly large and bulky and has a handy wipe clean cover, plus the pages are of quality paper. \u0026nbsp; In short, this is a winner, winner chicken dinner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4389_zpsvrix2lqp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4389_zpsvrix2lqp.jpg\" height=\"400\" width=\"382\" \/\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\u003Ci\u003E\u003Cb\u003E*Slow Fried Lemon and Oregano Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slow-fried-lemon-and-oregano-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious potato side dish adapted from the cookery book by Jane Lovett, entitled Make It Easy Cookbook.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 kg (2 1\/4 pounds) waxy salad potatoes\u003C\/div\u003E\nolive oil\u003C\/div\u003E\na knob of butter\u003C\/div\u003E\n2 cloves of garlic, peeled and finely chopped\u003C\/div\u003E\nfew sprigs of fresh oregano, or a pinch of dried\u003C\/div\u003E\nthe juice and zest of one unwaxed lemon\u003C\/div\u003E\n1 tsp fine sea salt\u003C\/div\u003E\nfreshly ground black pepper\u003C\/div\u003E\na few handfuls of fresh spinach leaves (optional)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4387_zpslzco21pj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4387_zpslzco21pj.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nSlice\n the potatoes lengthwise into 1\/8 inch thick slices.\u0026nbsp; Heat a little \nolive oil in a saute pan along with a generous knob of butter.\u0026nbsp; (Make \nsure the pan has a tight fitting lid.)\u0026nbsp; Add the potaotes, garlic, \noregano, lemon zest and juice, and some salt and pepper.\u0026nbsp; Toss together \ngently to combine.\u0026nbsp; Cover with the lid and cook as slowly as possible \nover low heat for about an hour, turning them over from time to time.\u0026nbsp; \nThe potatoes should be soft, golden and almost jammy and sticky\u0026nbsp; They \nmay even fall apart slightly.\u0026nbsp; If you prefer them to be a bit more \ngolden and crispy, cook them over hight heat for a few minutes with the \nlid off.\u0026nbsp;\u0026nbsp; Check for seasoning and if using the spinach, add it to the \npan, a handful at a time, just prior to serving, allowing it to wilt \ninbetween each addition.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGet Ahead Tip:\u003Cbr \/\u003E\nCook the potatoes several hour0s in advance, leave in the pan and reheat with the spinach, if using, when required.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n(I did this.\u0026nbsp; Went out shopping and came back and re-heated them for our supper and they were perfect as you can see above!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMake It Easy Cookbook\u003C\/b\u003E\u003Cbr \/\u003E\nFoolproof, Stylish ad Delicious Do-Ahead Recipes\u003Cbr \/\u003E\nby Jane Lovett\u003Cbr \/\u003E\nPublication:\u0026nbsp; 26 November 2015 by \u003Ca href=\"http:\/\/www.immlifestylebooks.com\/\" target=\"_blank\"\u003E\u003Cb\u003EIMM lifestyle books\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nRRP £12.99, paperback\u003Cbr \/\u003E\nISBN 9781504800549 \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5905274113081480090\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/slow-fried-lemon-oregano-potatoes.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5905274113081480090"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5905274113081480090"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/slow-fried-lemon-oregano-potatoes.html","title":"Slow-fried Lemon \u0026 Oregano Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6696692265674814978"},"published":{"$t":"2012-12-31T04:00:00.000+00:00"},"updated":{"$t":"2014-04-29T13:07:17.714+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter Warmers"}],"title":{"type":"text","$t":"Cowboy Casserole"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3725.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter all of the turkey and ham of the past week, we were craving something quite different for supper at the weekend.\u0026nbsp; We were also having company for supper and I thought they were probably a bit tired of turkey and the like as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3726.jpg\" height=\"400\" width=\"392\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was right.\u0026nbsp;\u0026nbsp; This casserole went down a real treat.\u0026nbsp; It is a little bit different than most Cowboy Casseroles which you may see out there in that I add herbs and vegetables to mine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3728.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI still use the cream soup . . . but\u0026nbsp; the addition of Worcestershire Sauce, Mushroom ketchup, tomato ketchup really enhances the flavours of this lovely stand by.\u0026nbsp; It's like a cottage pie . . . but with a tater tot covering instead of mash.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3729.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you keep ground beef, tinned soup and sweet corn, along with frozen tater tots in your store cupboard\/freezer . . . then you always have the makings of this delicious and economical casserole ready to go.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3731.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a real family pleasing meal.\u0026nbsp; It's hearty and filling and so very tasty.\u0026nbsp; I like to make a salad to serve on the side and green beans.\u0026nbsp; The other night I added some garlic bread as it was a company meal.\u003Cbr \/\u003E\nNeedless to say, the meal was well received.\u0026nbsp; I knew it would be.\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3730.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Cowboy Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cowboy-casserole\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis may not look \nvery tasty, but trust me when I say it's delicious.\u0026nbsp; I like to make the \nmeat mixture the day before and let it ripen overnight.\u0026nbsp; I think it's \neven more delicious when you do this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500g of extra lean ground beef (2 1\/2 pounds)\u003Cbr \/\u003E\nolive oil spray\u003Cbr \/\u003E\na knob of butter\u003Cbr \/\u003E\n1 large leek, split, washed and thinly sliced\u003Cbr \/\u003E\n1 small onion, peeled and minced\u003Cbr \/\u003E\n3 cloves garlic, peeled and minced (or 3 tsp Gourmet Garden crushed garlic)\u003Cbr \/\u003E\n1 tsp mixed dried herbs (thyme, summer savoury, marjoram)\u003Cbr \/\u003E\n2 dessert spoonful's of tomato ketchup\u003Cbr \/\u003E\na good splash of Worcestershire sauce\u003Cbr \/\u003E\na good splash of mushroom ketchup\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n1 (340g) tin of sweet corn, drained (about 1 1\/2 cups)\u003Cbr \/\u003E\n1 tin of condensed cream of mushroom soup, undiluted\u003Cbr \/\u003E\n125ml of whole milk (1\/2 cup)\u003Cbr \/\u003E\n4 heaped TBS sour cream\u003Cbr \/\u003E\n8 ounces strong cheddar cheese, divided (2 cups)\u003Cbr \/\u003E\n1 1\/2 bags of frozen potato nuggets (tater tots)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpray\n a large and deep nonstick pan with some cooking spray.\u0026nbsp; Add the beef \nand scramble fry, cooking until it is no longer pink and any liquid is \ntotally evaporated.\u0026nbsp; Add the knob of butter and continue to cook,\u0026nbsp; until\n it begins to turn golden brown in places.\u0026nbsp; Add the leek, onion, garlic,\n and herbs.\u0026nbsp; Cover and cook over low heat until the vegetables are \nwilted.\u0026nbsp; Stir in the ketchup, Worcestershire sauce, mushroom ketchup, \ncorn, soup, milk, sour cream and 1\/2 of the grated cheese.\u0026nbsp; Heat \nthrough.\u0026nbsp; Taste and adjust seasoning as necessary with salt and pepper.\u0026nbsp;\n Allow to simmer over low heat for about 15 to 20 minutes.\u0026nbsp; Do not let \nit dry out.\u0026nbsp; You want it slightly loose.\u0026nbsp; (If you are making it a day \nahead, pour it into a plastic container at this point, cover and \nrefrigerate.\u0026nbsp;\u0026nbsp; The next day spread it into a 9inch by 13 inch glass \nbaking dish which you have buttered and allow to come to room \ntemperature before proceeding.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScatter\n the frozen potato nuggets over top of the meat mixture.\u0026nbsp; Cover tightly \nwith foil and bake for 30 minutes.\u0026nbsp; Uncover and sprinkle with the \nremaining cheddar cheese.\u0026nbsp; Return to the oven and bake for 15 to 20 \nminutes longer until golden brown and the meat mixture is bubbling \nnicely.\u0026nbsp; Remove from the oven and let stand for 5 to 10 minutes before \nserving.\u0026nbsp; Serve hot.\u0026nbsp; I like to serve this with some salad and green \nbeans.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPssst . . . I did take a picture of it spooned out in the kitchen . . . but it's not that great a picture because the light is artificial.\u0026nbsp; Trust me though, it is really tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3769.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6696692265674814978\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/cowboy-casserole.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6696692265674814978"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6696692265674814978"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/cowboy-casserole.html","title":"Cowboy Casserole"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-326580659976908613"},"published":{"$t":"2012-12-01T04:00:00.000+00:00"},"updated":{"$t":"2012-12-01T04:00:00.986+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cookies and bars"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gifts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"}],"title":{"type":"text","$t":"Gifts in a Jar, or Gifts from your Kitchen"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3118.jpg\" width=\"371\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMy mother never ever liked getting a gift for Christmas that had anything to do with\u0026nbsp; cooking, cleaning or eating . . .well except for chocolates that is.\u0026nbsp; I never saw her turn down a nice box of choccies.\u0026nbsp; She just didn't want to get the other stuff, like mixers or blenders, or jars of jam, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMe on the other hand, I just love, Love, LOVE to get any gift that has anything to do with the kitchen or eating!\u0026nbsp; I have had a Kitchen Aid Stand Mixer on my wish list for years now, to no avail, but . . . I live in hope.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"\" class=\"rg_hi uh_hi\" data-height=\"225\" data-width=\"225\" height=\"225\" id=\"rg_hi\" src=\"https:\/\/encrypted-tbn0.gstatic.com\/images?q=tbn:ANd9GcSc1RLzW0RtIVLU34-9k0JKh7MRCNjt2D40Eu76PJRDGz-xrUNP\" style=\"height: 225px; width: 225px;\" width=\"225\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCandy Apple Red or Powder Blue or even yellow would do me fine.\u0026nbsp; Actually who am I trying to kid, I'll take it in any colour I can get it!\u0026nbsp; But I digress . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3124.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFood gifts.\u0026nbsp; I just adore receiving them and I love putting them together for friends.\u0026nbsp; I especially love the mix in a jar things, or goodies in a mug, or Mug-ems as they are also called.\u0026nbsp; We did an activity in RS Society in August and I did a presentation on Gifts in a jar and it was quite popular so today I am going to show you two of my favourite Gift Mixes in a Jar, and in the spirit of giving, I am including my artwork Gift Tags for you to print out and tie on to your own gift jars.\u0026nbsp; All you need to do is right click and save and then you can print them out 4 or 6 to a page via your own printer.\u0026nbsp; Merry Christmas!\u0026nbsp; (And there are two versions, one with American measures and one with British measures.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/OatmealCookieMixNorthAmericanMeasures.jpg\" width=\"289\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first one is the Oatmeal and Raisin Cookie Mix in a Jar, and let me tell you they are fabulous cookies.\u0026nbsp; Very delicious.\u0026nbsp; These mixes are so easy to make, and such fun to give and to receive.\u0026nbsp; I really love decorating the jars up and making them pretty with ribbons and bows, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3209.jpg\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can decorate the up with Cute little Christmas Ornaments, or whatever.\u0026nbsp; Little cloth caps, ribbons . . . let your imagination and creativity carry you away!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3125.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd if you aren't into cookie mixes in a jar, you can just make some for yourself.\u0026nbsp; These cookies are fabulous.\u0026nbsp; Very, very tasty indeed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3129.jpg\" width=\"367\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Oatmeal and Raisin Cookie Mix In a Jar*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 1 1-litre jar\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oatmeal-and-raisin-cookie-mix\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n100g of plain flour (1 cup)\u003Cbr \/\u003E\n1 tsp cinnamon\u003Cbr \/\u003E\n1\/2 tsp ground nutmeg\u003Cbr \/\u003E\n1 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n150g of soft light brown sugar (3\/4 cup)\u003Cbr \/\u003E\n110g of granulated sugar (1\/2 cup)\u003Cbr \/\u003E\n100g of raisins (3\/4 cup)\u003Cbr \/\u003E\n160g of old fashioned\u0026nbsp; oats\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/OatmealCookiemixBritishmeasures.jpg\" width=\"289\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk\n together the flour, cinnamon, nutmeg, soda and salt.\u0026nbsp; Layer the \ningredients in the jar as follows, tamping each layer down well before \nadding another layer.\u0026nbsp; Half the flour mixture.\u0026nbsp; Half the brown sugar.\u0026nbsp; \nThe raisins. The white sugar.\u0026nbsp; The remaining half of the brown sugar and\n the oats.\u0026nbsp;\u0026nbsp; You may think it won't all fit, but it will.\u0026nbsp; Just \npersevere.\u0026nbsp; Screw on the lid tightly.\u0026nbsp; Decorate as you wish and attach a\n label with the baking directions.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3220.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003EYou might think when you look at each recipe . . . all that would never fit in a jar, but don't worry!\u0026nbsp; It absolutely does!\u0026nbsp; I use my Pampered Chef tamper tool and it packs everything in very nicely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/CranberryOatCookieMixNorthAmericanmeasures.jpg\" width=\"280\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese Cranberry White Chocolate and Oat Cookies are my favourites.\u0026nbsp; Oh my . . . but I could just eat them all up myself.\u0026nbsp; Quite dangerous to have around once baked.\u0026nbsp; I bet I ate three right away.\u0026nbsp; I am such a naughty pup.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"350\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3221.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI bet even YOU couldn't eat just one though . . . but who's eating??\u0026nbsp; These are for gifts right?\u0026nbsp; Yah, of course they are!!\u0026nbsp; But really . . . I don't think anyone would begrudge you making a jar of the mix, or just baking yourself up a recipe of these for your own family.\u0026nbsp; In fact, that might just be one way where you could guarantee a sweet surprise for yourself under the tree on Christmas morning!\u0026nbsp; After all, as they say . . . Charity begins at home! Ho Ho Ho!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_3217.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Cranberry White Chocolate Cookie Mix In a Jar*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 1 1-litre jar\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cranberry-white-chocolate-cookie-mix\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n50g of plain flour (1\/2 cup\u0026nbsp; plus 2 TBS allpurpose)\u003Cbr \/\u003E\n40g old fashioned oats (1\/2 cup)\u003Cbr \/\u003E\n1\/2 tsp bicarbonate of soda\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n66g soft light brown sugar (1\/3 cup)\u003Cbr \/\u003E\n63g of white sugar (1\/3 cup)\u003Cbr \/\u003E\n75g dried cranberries (1\/2 cup)\u003Cbr \/\u003E\n90g white chocolate chips (1\/2 cup)\u003Cbr \/\u003E\n60g of chopped\u0026nbsp; pecan nuts (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/www.blogger.com\/blogger.g?blogID=7100882347408067241\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/CranberryOatCookieMixBritishMeasures.jpg\" width=\"280\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer\n the ingredients in a clean canning\u0026nbsp; jar in the order given, tamping \neach layer down into place before adding the next one.\u0026nbsp; (I use my\u0026nbsp; \npampered chef tamper for this, but you could use the end of a rolling \npin as well.)\u0026nbsp; Screw on the lid tightly.\u0026nbsp; Attach a gift tag with the \nmixing and baking directions and decorate the jar as desire"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/326580659976908613\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/gifts-in-jar-or-gifts-from-your-kitchen.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/326580659976908613"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/326580659976908613"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/12\/gifts-in-jar-or-gifts-from-your-kitchen.html","title":"Gifts in a Jar, or Gifts from your Kitchen"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3829687893130224501"},"published":{"$t":"2012-02-06T04:00:00.004+00:00"},"updated":{"$t":"2022-04-08T12:36:19.893+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Italian Square Meatballs"},"content":{"type":"html","$t":"\u003Cimg alt=\"Meatballs and What You Can Do With Them\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15172.jpg\" style=\"height: 360px; width: 360px;\" title=\"Meatballs and What You Can Do With Them\" \/\u003E\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\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I have to confess that I can be rather lazy when it comes to cooking from time to time.  I don't always want to spend hours and hours slaving over a hot stove.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I do enjoy cooking, but if I can find an easier and quicker way of doing something without compromising flavour . . . I'll take it!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Meatballs and What You Can Do With Them\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15173.jpg\" style=\"height: 360px; width: 360px;\" title=\"Meatballs and What You Can Do With Them\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I also like to have things in the freezer that I can take out in an emergency so that I can have a quick and tasty meal on the table in just a short time.  I  keep bags of frozen vegetables and a variety tasty homemade and pre-baked meatballs in the freezer.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;These here today are the Italian ones I like to make.\n\nI picked up this recipe about 15 years ago in a grocery store flyer and I have adapted it to use over here.  Not all of the original ingredients were available here and so I did what I always do . . . improvised and I was very happy with the results.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Meatballs and What You Can Do With Them\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15177.jpg\" style=\"height: 360px; width: 360px;\" title=\"Meatballs and What You Can Do With Them\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;What I like the most about them, is there is no rolling or frying.  You just make a square on your baking pan, cut the meatballs into squares, bake and then separate and freeze after baking.\n\nEasy Peasy Lemon Squeasy!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Cimg alt=\"Meatballs and What You Can Do With Them\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/scan0008.jpg\" style=\"height: 360px; width: 360px;\" title=\"Meatballs and What You Can Do With Them\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Ci\u003E\u003Cb\u003E*Italian Square Meatballs*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EMakes 36 meatballs, or 4 servings\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/italian-square-meatballs\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You  don't have to use sausage in these if you don't want to.  You can use a  mixture of all beef, or a mixture of beef and ground pork or ground  turkey.  This is a great make ahead recipe.  Just bake the meatballs and  then separate them, freeze and pop into freezer containers, storing  them for up to two months in the freezer.  Handy to have at the ready!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;1 large free range egg\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 medium onion, peeled and finely chopped\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E30g fine dry bread crumbs (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E45g of finely grated Parmesan cheese (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E55g of tomato sauce (Ketchup, 1\/4 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1\/4 tsp of black pepper\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 tsp salt\n1\/2 tsp garlic powder\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1\/4 tsp red pepper flakes\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 tsp dry  oregano flakes\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 tsp dry basil flakes\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 pound extra lean beef mince (ground beef)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E3\/4 pound of bulk pork sausage meat (use a meaty good quality, or an Italian sausage meat if you can find it)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Preheat  the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Line a large baking pan with  aluminium foil.  Lightly grease with nonstick cooking spray, or some  oil.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Beat the egg in a large bowl.  Add the remaining ingredients  and mix well together with your hands.  Shape the mixture into an 8  inch square on the baking sheet.  Cut into 36 evenly sized squares,  without separating them on the tray.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Bake for 20 to 25 minutes,  or until the meatballs are thoroughly cooked and no longer pink in the  middle.  Cut apart with a sharp knife and allow to cool completely  before using in another recipe or freezing.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;To make ahead:  Freeze the meatballs by separating them into recipe size portions and placing them in freezer containers or resealable freezer bags.  They can be frozen for up to 2 months.  To thaw, place in the microwave and microwave them on defrost for 4 to 6 minutes until thawed.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Here are three really simple and delicious things you can do with them!  Taken from and adapted from the same booklet as the original meatball recipe.  I love it when things go together like that!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\u003Ci\u003E\u003Cb\u003E*Meatball Sandwiches*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 4\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/meatball\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I like to use the  sundried tomatoes packed in olive oil and herbs  for these.  For extra  flavour cook the peppers and onions in some of the oil from the tomato  jar.  Delicious!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;80g of drained oil-packed sun dried tomatoes in herbs, julienned\u0026nbsp; (1\/2 cup) Reserve 1 TBS of the oil)\n250g frozen pepper and onion stir fry strips (about 2 cups)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E18 cooked Italian Square Meatballs, thawed\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E4 sub buns, split and toasted as below\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E55g of mayonnaise or salad dressing (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E40g of shredded lettuce or lettuce leaves (1 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Toast  the buns before assembling by placing them, cut sides up on an  ungreased baking sheet and baking at 190*C\/375*F\/ gas mark 5 for 8 to 10  minutes.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;While the buns are toasting heat a 12 inch nonstick skillet  over medium high heat.  Add the reserved oil from the tomatoes.  Once it  is hot add  the pepper and onion stir fry mix.  Cook for 4 to 6 minutes  or until tender, stirring occasionally.  Stir in the meatballs.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cover  and cook, until heated through, about 5 minutes.\n\nSpread the cut  sides of the toasted buns with the mayonnaise or salad dressing.  Fill  the buns with lettuce, slivered sun dried tomatoes and the meatball  mixture.  Serve hot.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Ci\u003E\u003Cb\u003E*Meatball Primavera*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 4\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/meatball-primivera\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I like to use  fresh pesto if I can, but that's not always possible.  A good quality  purchased pesto will work just fine.  This is delicious, quick and  simple.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;8 ounces uncooked fettuccine, broken in half\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003Elow fat cooking spray\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 small red onion, peeled and cut into thin wedges (about 1\/2 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 small courgettes (zucchini) washed, trimmed and cut into 1 by 1\/2 inch strips\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E4 Plum tomatoes, chopped (about 1 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E18 cooked Italian Square Meatballs, thawed\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E60g of prepared basil pesto (1\/2 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cook the fettuccine as directed on the package.  Drain well and keep warm.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Cook  the onion in a large nonstick skillet, (which you have sprayed with low  fat cooking spray) over medium heat for several minutes, until crispy  tender.  Add the courgette strips and cook for a futher 2 minutes,  stirring.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Add the tomatoes and meatballs.  Cook for 3 to 5 minutes  until heated thoroughly, stirring occasionally.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Add the cooked  fettuccine and pesto, mixing all together well.  Heat through and serve.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\n\n\u003Ci\u003E\u003Cb\u003E*Creamy Meatballs \u0026amp; Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003EServes 4\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-meatballs-potatoes\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;You don't have to use broccoli in this recipe if you don't want to, green beans or peas are also lovely.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;1 lb of  new potatoes, boiled until tender, cooled and then cut into wedges\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E1 tin of bachelor's condensed cream of mushroom soup, undiluted\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E1 single serving envelope of dried French Onion instant soup mix\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E2 fluid ounces of water\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E450g of frozen broccoli florets ( 2 cups)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E18 cooked Italian Square Meatballs, thawed\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E30g of sour cream (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003Esalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Combine  the potatoes, soup, dry soup mix and water in a 12 inch nonstick  skillet.  Bring to the boil, then reduce the heat to low and allow to  simmer for 5 minutes, stirring occasionally.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Stir in the broccoli and  meatballs.  Simmer for an additional 10 to 15 minutes, until the  broccoli is tender and everything is heated through, stirring  occasionally.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Stir in the sour cream and cook just until thoroughly  heated through.  Taste and adjust seasoning as required.  Serve hot.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3829687893130224501\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/meatballs-and-what-you-can-do-with-them.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3829687893130224501"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3829687893130224501"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/02\/meatballs-and-what-you-can-do-with-them.html","title":"Italian Square Meatballs"}],"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"}}]}});