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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\/-\/oven+bakes?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/oven%20bakes"},{"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":{"$t":"11"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3483603628740319648"},"published":{"$t":"2019-11-10T04:00:00.001+00:00"},"updated":{"$t":"2020-11-19T11:09:36.311+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"}],"title":{"type":"text","$t":"Pear, Almond \u0026 Coconut Impossible Pie"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-9CK_0Uj2gLU\/XcapmDwpBQI\/AAAAAAACrxE\/I0ZGJay-ZOwA2PXSXigp_qpbK-dGV-XfQCLcBGAsYHQ\/s1600\/Cover%2Bpudding.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1527\" data-original-width=\"1600\" height=\"610\" src=\"https:\/\/1.bp.blogspot.com\/-9CK_0Uj2gLU\/XcapmDwpBQI\/AAAAAAACrxE\/I0ZGJay-ZOwA2PXSXigp_qpbK-dGV-XfQCLcBGAsYHQ\/w640-h610\/Cover%2Bpudding.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a dessert that is not only impressive, but also very easy to create.\u0026nbsp; Even easier to eat.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWith the colder temperatures and damp dismal weather comfort food is the order of the day. You really can't get much more comforting than this!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gJFY7Dqaux8\/XcapoXoGmqI\/AAAAAAACrxI\/EMdZEB371O4FmM2VRVXypFHVTycNlXaUQCLcBGAsYHQ\/s1600\/IMG_7866.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1547\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/1.bp.blogspot.com\/-gJFY7Dqaux8\/XcapoXoGmqI\/AAAAAAACrxI\/EMdZEB371O4FmM2VRVXypFHVTycNlXaUQCLcBGAsYHQ\/w640-h618\/IMG_7866.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis falls into the category of what is called an \"Impossible Pie.\"\u0026nbsp; Supposedly separating into three lush layers.\u0026nbsp; A crust on the bottom, topped with a custard and then a cake on the top.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EQuick to whip together. No \"faffing\" about.\u0026nbsp; Easy peasy, lemon squeasy.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-XacofCKegh8\/XcaptFXx2QI\/AAAAAAACrxQ\/_86ujt36b3UihP7fqbVW8NEcAfB_F0KyACLcBGAsYHQ\/s1600\/IMG_7868.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1380\" data-original-width=\"1600\" height=\"552\" src=\"https:\/\/1.bp.blogspot.com\/-XacofCKegh8\/XcaptFXx2QI\/AAAAAAACrxQ\/_86ujt36b3UihP7fqbVW8NEcAfB_F0KyACLcBGAsYHQ\/w640-h552\/IMG_7868.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have always found that the bottoms of these impossible pies have never truly been what you would really call a crust. Having said that however, it doesn't really matter, because they are spectacularly delicious desserts!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESometimes a crust can be highly overrated. (I can't believe I just said that!) \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ztx57XomIFo\/Xcapxpmp-lI\/AAAAAAACrxY\/p12S6KYzfBsBD_Pz_l1SRBWTMfvUNDBowCLcBGAsYHQ\/s1600\/IMG_7873.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1202\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/1.bp.blogspot.com\/-ztx57XomIFo\/Xcapxpmp-lI\/AAAAAAACrxY\/p12S6KYzfBsBD_Pz_l1SRBWTMfvUNDBowCLcBGAsYHQ\/w640-h480\/IMG_7873.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\u003Cp\u003E\nI especially love this version of Impossible Pie. With its lush coconut and almond batter\u0026nbsp; . . .\u0026nbsp; rich and moreish . . .\u0026nbsp; studded with chunks of pear, lightly flavoured with cinnamon . . . it ever fails to please.\u003C\/p\u003E\u003Cp\u003EI think the only way it could possibly be any better, would be if we added chocolate chunks.\u0026nbsp; Did I say that?\u0026nbsp; Ummm . . .\u0026nbsp; sorry! \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-P1T5gJTrDKc\/Xcap11ysQ2I\/AAAAAAACrxk\/MTl-jgVdqakvgIcBlVZ8vkGPUHrTO04XACLcBGAsYHQ\/s1600\/IMG_7877.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1400\" data-original-width=\"1600\" height=\"557\" src=\"https:\/\/1.bp.blogspot.com\/-P1T5gJTrDKc\/Xcap11ysQ2I\/AAAAAAACrxk\/MTl-jgVdqakvgIcBlVZ8vkGPUHrTO04XACLcBGAsYHQ\/w640-h557\/IMG_7877.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIf you use real butter to butter the baking dish really well, you do end up with a browned almost crust on the bottom . . .Real Butter.\u0026nbsp; As opposed to fake butter.\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;\"\u003EOr margarine. My mother never used margarine.\u0026nbsp; Only butter. There is no substitution for the real thing.\u0026nbsp; Trust me.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-w8tygUJKH3E\/XcasQoT0G7I\/AAAAAAACryk\/HsbG--BW9S0pi985rRXOJRL1QRGqtzzuQCLcBGAsYHQ\/s1600\/IMG_7879.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1394\" data-original-width=\"1600\" height=\"555\" src=\"https:\/\/1.bp.blogspot.com\/-w8tygUJKH3E\/XcasQoT0G7I\/AAAAAAACryk\/HsbG--BW9S0pi985rRXOJRL1QRGqtzzuQCLcBGAsYHQ\/w640-h555\/IMG_7879.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe custard is rich, delicious and nicely flavoured.\u0026nbsp; It has a beautiful coconut flavour that comes from using both whole and full fat coconut milks along with the eggs\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;\"\u003ETwo kinds of coconut milk.\u0026nbsp; You can't beat it!\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-v0SBYa4G1_E\/Xcap200MukI\/AAAAAAACrxo\/1tM3Bnvu7ncL9vMQNH3FKVXWHJCNYxLaACLcBGAsYHQ\/s1600\/IMG_7880.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1104\" data-original-width=\"1600\" height=\"440\" src=\"https:\/\/1.bp.blogspot.com\/-v0SBYa4G1_E\/Xcap200MukI\/AAAAAAACrxo\/1tM3Bnvu7ncL9vMQNH3FKVXWHJCNYxLaACLcBGAsYHQ\/w640-h440\/IMG_7880.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe cake part is also rich and delicious. It is\u0026nbsp; highly flavoured with almond and coconut, from the use of dessicated coconut and ground almonds.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis gives\u0026nbsp; you almost a frangipane cake . . .\u0026nbsp; studded with cooked pears. I simply adore frangipane. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-yftE4BEdJNQ\/Xcap3x6EwlI\/AAAAAAACrxs\/dXkUrv8ZDgQpl73aEd6jEuJi9wJInrMkgCLcBGAsYHQ\/s1600\/IMG_7881.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1263\" data-original-width=\"1600\" height=\"504\" src=\"https:\/\/1.bp.blogspot.com\/-yftE4BEdJNQ\/Xcap3x6EwlI\/AAAAAAACrxs\/dXkUrv8ZDgQpl73aEd6jEuJi9wJInrMkgCLcBGAsYHQ\/w640-h504\/IMG_7881.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAnd of course you have the flaked almond topping.\u0026nbsp; The gild the lily so to speak.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey get all toasty and brown in the oven.\u0026nbsp; Really buttery, gorgeously nutty. \u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PKFIQ9n4xrw\/Xcap4vFgRQI\/AAAAAAACrx0\/Vc7OQUMxcMcKDaSi3KwuIF3OwfVveghqwCLcBGAsYHQ\/s1600\/IMG_7882.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1249\" data-original-width=\"1600\" height=\"498\" src=\"https:\/\/1.bp.blogspot.com\/-PKFIQ9n4xrw\/Xcap4vFgRQI\/AAAAAAACrx0\/Vc7OQUMxcMcKDaSi3KwuIF3OwfVveghqwCLcBGAsYHQ\/w640-h498\/IMG_7882.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThroughout there is the lovely flavour of cinnamon.\u0026nbsp; Beautiful warm and comforting. \u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ECinnamon is\u0026nbsp; the warm baking spice that always whispers \"Home Sweet Home\" to my heart.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-W-oqmSZfS2M\/Xcap6PZftII\/AAAAAAACrx4\/zevLqGOkVxQYm_zBq5n2TsM52dThsvv6ACLcBGAsYHQ\/s1600\/IMG_7883.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1445\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/1.bp.blogspot.com\/-W-oqmSZfS2M\/Xcap6PZftII\/AAAAAAACrx4\/zevLqGOkVxQYm_zBq5n2TsM52dThsvv6ACLcBGAsYHQ\/w640-h578\/IMG_7883.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe smell when it is baking is amazing. It smells buttery, warm, cinnamony, nutty\u0026nbsp; . . .all at once.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIts enough to drive a sane woman crazy.\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Q0D7x2JgNDk\/Xcap7pnelTI\/AAAAAAACrx8\/vwEU-8fRERAyxS03gMZvX4DZanPy7gyhwCLcBGAsYHQ\/s1600\/IMG_7884.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" border=\"0\" data-original-height=\"1190\" data-original-width=\"1600\" height=\"475\" src=\"https:\/\/1.bp.blogspot.com\/-Q0D7x2JgNDk\/Xcap7pnelTI\/AAAAAAACrx8\/vwEU-8fRERAyxS03gMZvX4DZanPy7gyhwCLcBGAsYHQ\/w640-h475\/IMG_7884.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe flavour of it is pretty amazing as well.\u0026nbsp; If you only bake one dessert this weekend, let it be this. You will not regret it! I guarantee!\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"7\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003E6\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" draggable=\"false\" height=\"610\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-9CK_0Uj2gLU\/XcapmDwpBQI\/AAAAAAACrxE\/I0ZGJay-ZOwA2PXSXigp_qpbK-dGV-XfQCLcBGAsYHQ\/w640-h610\/Cover%2Bpudding.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nPear, Almond \u0026amp; Coconut Impossible Pie\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nCalled impossible because like magic the mixture separates as it cooks into a base and filling. If you don't like pears you can use canned apples, peaches, apricots or even berries in this fabulous recipe\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E75g plain flour (1\/2 cup + 2 tsp)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 tsp ground cinnamon\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E220g sugar (1 cup +2 1\/2 TBS) \u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E40g dessicated coconut (1\/2 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E40g almond meal (1\/2 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E240ml whole coconut milk (1 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E240ml whole milk (1 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E125g butter melted (9 TBS)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E4 large free range eggs\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E2 TBS golden syrup (can use corn syrup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E400g tin of pears, drained and chopped roughly (14 ounce tin)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E20 flaked almonds (4 TBS)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Pear, Almond \u0026amp; Coconut Impossible Pie\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4. Butter a 9 inch deep cake tin or pie dish very well. Set on a baking tray.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003ESift the flour and cinnamon into a bowl. Whisk in the sugar, coconut and almond meal. Whisk together the eggs, melted butter, coconut milk, milk and golden syrup. Add to the dry mixture and mix well together. Stir in the chopped pears. Pour into the prepared baking dish. Set on the baking tray. Sprinkle with the flaked almonds.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for 40 minutes or so until golden brown and set. Serve warm or cold, dusted with icing sugar if desired. Cream, warm custard or vanilla ice cream goes well with this.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Csvg viewbox=\"0 0 54 54\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\u003E\u003Cg\u003E\u003Cpath d=\"M48.1,26.3c0,4.3,0,7.2-0.1,8.8c-0.2,3.9-1.3,6.9-3.5,9s-5.1,3.3-9,3.5c-1.6,0.1-4.6,0.1-8.8,0.1c-4.3,0-7.2,0-8.8-0.1   c-3.9-0.2-6.9-1.3-9-3.5c-2.1-2.1-3.3-5.1-3.5-9c-0.1-1.6-0.1-4.6-0.1-8.8s0-7.2,0.1-8.8c0.2-3.9,1.3-6.9,3.5-9   c2.1-2.1,5.1-3.3,9-3.5c1.6-0.1,4.6-0.1,8.8-0.1c4.3,0,7.2,0,8.8,0.1c3.9,0.2,6.9,1.3,9,3.5s3.3,5.1,3.5,9   C48,19.1,48.1,22,48.1,26.3z M28.8,8.7c-1.3,0-2,0-2.1,0c-0.1,0-0.8,0-2.1,0c-1.3,0-2.3,0-2.9,0c-0.7,0-1.6,0-2.7,0.1   c-1.1,0-2.1,0.1-2.9,0.3c-0.8,0.1-1.5,0.3-2,0.5c-0.9,0.4-1.7,0.9-2.5,1.6c-0.7,0.7-1.2,1.5-1.6,2.5c-0.2,0.5-0.4,1.2-0.5,2   s-0.2,1.7-0.3,2.9c0,1.1-0.1,2-0.1,2.7c0,0.7,0,1.7,0,2.9c0,1.3,0,2,0,2.1s0,0.8,0,2.1c0,1.3,0,2.3,0,2.9c0,0.7,0,1.6,0.1,2.7   c0,1.1,0.1,2.1,0.3,2.9s0.3,1.5,0.5,2c0.4,0.9,0.9,1.7,1.6,2.5c0.7,0.7,1.5,1.2,2.5,1.6c0.5,0.2,1.2,0.4,2,0.5   c0.8,0.1,1.7,0.2,2.9,0.3s2,0.1,2.7,0.1c0.7,0,1.7,0,2.9,0c1.3,0,2,0,2.1,0c0.1,0,0.8,0,2.1,0c1.3,0,2.3,0,2.9,0   c0.7,0,1.6,0,2.7-0.1c1.1,0,2.1-0.1,2.9-0.3c0.8-0.1,1.5-0.3,2-0.5c0.9-0.4,1.7-0.9,2.5-1.6c0.7-0.7,1.2-1.5,1.6-2.5   c0.2-0.5,0.4-1.2,0.5-2c0.1-0.8,0.2-1.7,0.3-2.9c0-1.1,0.1-2,0.1-2.7c0-0.7,0-1.7,0-2.9c0-1.3,0-2,0-2.1s0-0.8,0-2.1   c0-1.3,0-2.3,0-2.9c0-0.7,0-1.6-0.1-2.7c0-1.1-0.1-2.1-0.3-2.9c-0.1-0.8-0.3-1.5-0.5-2c-0.4-0.9-0.9-1.7-1.6-2.5   c-0.7-0.7-1.5-1.2-2.5-1.6c-0.5-0.2-1.2-0.4-2-0.5c-0.8-0.1-1.7-0.2-2.9-0.3c-1.1,0-2-0.1-2.7-0.1C31.1,8.7,30.1,8.7,28.8,8.7z    M34.4,18.5c2.1,2.1,3.2,4.7,3.2,7.8s-1.1,5.6-3.2,7.8c-2.1,2.1-4.7,3.2-7.8,3.2c-3.1,0-5.6-1.1-7.8-3.2c-2.1-2.1-3.2-4.7-3.2-7.8   s1.1-5.6,3.2-7.8c2.1-2.1,4.7-3.2,7.8-3.2C29.7,15.3,32.3,16.3,34.4,18.5z M31.7,31.3c1.4-1.4,2.1-3.1,2.1-5s-0.7-3.7-2.1-5.1   c-1.4-1.4-3.1-2.1-5.1-2.1c-2,0-3.7,0.7-5.1,2.1s-2.1,3.1-2.1,5.1s0.7,3.7,2.1,5c1.4,1.4,3.1,2.1,5.1,2.1   C28.6,33.4,30.3,32.7,31.7,31.3z M39.9,13c0.5,0.5,0.8,1.1,0.8,1.8c0,0.7-0.3,1.3-0.8,1.8c-0.5,0.5-1.1,0.8-1.8,0.8   s-1.3-0.3-1.8-0.8c-0.5-0.5-0.8-1.1-0.8-1.8c0-0.7,0.3-1.3,0.8-1.8c0.5-0.5,1.1-0.8,1.8-0.8S39.4,12.5,39.9,13z\"\u003E\u003C\/path\u003E\u003C\/g\u003E\u003C\/svg\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ch5\u003E\nDid you make this recipe?\u003C\/h5\u003E\n\u003Cdiv\u003E\nTag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #EnglishKitchen\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle 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src=\"https:\/\/1.bp.blogspot.com\/-V7Vd01gIBJg\/Xcap_8TWGjI\/AAAAAAACryE\/EE6EKGw9t8AWJwjvAx42Cm5CcK7eZBqLgCLcBGAsYHQ\/w640-h571\/IMG_7886.JPG\" title=\"Pear, Almond \u0026amp; Coconut Impossible Pie\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI can't help myself. I keep nibbling at the edges of this. Its just so, so, so good.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf you are not fond pears, feel free to use any other tinned fruit.\u0026nbsp; Apples, peaches, apricots, berries, mango\u0026nbsp; . . .\u0026nbsp; all go spectacularly well in this!\u0026nbsp; \u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003Cbr \/\u003E\u003Cp\u003EThis content (written and photography) is the sole property of The \nEnglish Kitchen. Any reposting or misuse is not permitted. If you are \nreading this elsewhere, please know that it is stolen content and you \nmay report it to me at: mariealicejoan at aol dot com Thanks so much for\n visiting. Do come again! \n\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003Cspan style=\"font-weight: 400;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3483603628740319648\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/11\/pear-almond-coconut-impossible-pie.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3483603628740319648"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3483603628740319648"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/11\/pear-almond-coconut-impossible-pie.html","title":"Pear, Almond \u0026 Coconut Impossible Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-9CK_0Uj2gLU\/XcapmDwpBQI\/AAAAAAACrxE\/I0ZGJay-ZOwA2PXSXigp_qpbK-dGV-XfQCLcBGAsYHQ\/s72-w640-h610-c\/Cover%2Bpudding.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8282030053117956094"},"published":{"$t":"2017-04-30T09:49:00.001+01:00"},"updated":{"$t":"2017-04-30T09:49:30.082+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pancakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple dishes"}],"title":{"type":"text","$t":"Dutch Baby Pancake"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-z4Yxrt-fLmQ\/WQWcSh4NAOI\/AAAAAAAA6sE\/Un3Rcobqh_sMErcGFahCxdnAIYO-hU-8wCLcB\/s1600\/DSCN1647.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"365\" src=\"https:\/\/4.bp.blogspot.com\/-z4Yxrt-fLmQ\/WQWcSh4NAOI\/AAAAAAAA6sE\/Un3Rcobqh_sMErcGFahCxdnAIYO-hU-8wCLcB\/s400\/DSCN1647.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe have had guests here at our home for the past week.\u0026nbsp; It has been a whirlwind week really.\u0026nbsp; We've been taking them places and showing them what we can of the \"England Wales North West.\" The weather has been dry but very cold, so we were a bit limited, but we tried our best.\u0026nbsp; We live in such a beautiful part of the country here, and there was ever so much more I wanted to share with them, but the time just seemed to evaporate! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-YcA4qPW1O4w\/WQWcOZcYCuI\/AAAAAAAA6sA\/IOYnmlNcWZ0kTZVXC7JSv1odANKU8nOmQCLcB\/s1600\/DSCN1648.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"353\" src=\"https:\/\/2.bp.blogspot.com\/-YcA4qPW1O4w\/WQWcOZcYCuI\/AAAAAAAA6sA\/IOYnmlNcWZ0kTZVXC7JSv1odANKU8nOmQCLcB\/s400\/DSCN1648.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOn one of the mornings that they were here I made us a delicious Dutch Baby Pancake for breakfast.\u0026nbsp; It went down a real treat! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Nd_WdvPKsvk\/WQWcV8LNb3I\/AAAAAAAA6sI\/KLH_7iR5liMxoiWSndnm7ijYFawf-pXYgCLcB\/s1600\/DSCN1649.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/4.bp.blogspot.com\/-Nd_WdvPKsvk\/WQWcV8LNb3I\/AAAAAAAA6sI\/KLH_7iR5liMxoiWSndnm7ijYFawf-pXYgCLcB\/s400\/DSCN1649.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nA Dutch Baby Pancake is kind of like a huge sweet batter or Yorkshire pudding!\u0026nbsp; It puffs up in the oven like magic, leaving a huge hollow centre, ripe for filling with whatever your heart desires!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-wwnMVX9OsIU\/WQWcaWEUdFI\/AAAAAAAA6sM\/k0q3FfbJ-QIyXmDOpvn-VmlyLYt3_fyMQCLcB\/s1600\/DSCN1650.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"351\" src=\"https:\/\/4.bp.blogspot.com\/-wwnMVX9OsIU\/WQWcaWEUdFI\/AAAAAAAA6sM\/k0q3FfbJ-QIyXmDOpvn-VmlyLYt3_fyMQCLcB\/s400\/DSCN1650.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe like fresh berries with ours and I had picked up some lovely looking raspberries and blueberries, so they went perfectly with it. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-D4iBqHg0ATo\/WQWcg6W4R8I\/AAAAAAAA6sU\/86BWYRXcK7AP3dYtsPnt9nxZbJHsvNTnACLcB\/s1600\/DSCN1651.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"362\" src=\"https:\/\/2.bp.blogspot.com\/-D4iBqHg0ATo\/WQWcg6W4R8I\/AAAAAAAA6sU\/86BWYRXcK7AP3dYtsPnt9nxZbJHsvNTnACLcB\/s400\/DSCN1651.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Dutch Baby Pancake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 2 - 4 servings \u003Cbr \/\u003E(depending on appetites)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/dutch-pancake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is like a magic pancake.\u0026nbsp; It puffs up in the oven like a cloud and then\n settles when you remove it from the oven.\u0026nbsp; Make sure your pan is well \nheated to begin with and you will be well rewarded by a beautiful light \nas a cloud delight.\u0026nbsp; I serve it with fruit and syrup!\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n70g plain flour (1\/2 cup)\u003C\/div\u003E\n120ml whole milk (1\/2 cup)\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n2 TBS granulated sugar\u003C\/div\u003E\n1 tsp vanilla\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n2 TBS butter\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ETo serve:\u003C\/b\u003E\u003C\/div\u003E\nicing sugar to dust\u003C\/div\u003E\nmaple syrup\u003C\/div\u003E\nfresh fruit\/berries\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace\n the flour, milk, eggs, sugar, vanilla and salt into a blender or food \nprocessor. Blitz to combine for about 20 seconds, scraping down the \nsides after 10 seconds.\u0026nbsp; Let stand on the counter top or about 20 \nminutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 225*C\/425*F\/ gas \nmark 7.\u0026nbsp; Place a heavy oven proof skillet into the oven. (I use my iron \nskillet)\u0026nbsp; Once it is hot, remove carefully and add the butter to the \npan.\u0026nbsp; Swirl it to melt the butter and coat the pan.\u0026nbsp;\u0026nbsp; Pour in the batter\n and swirl the batter around to coat the bottom of the pan.Immediately \nreturn the pan to the hot oven.\u0026nbsp; Bake for 15 to 20 minutes until well \npuffed and golden brown.\u0026nbsp; Remove from the oven, and allow to cool \nslightly.\u0026nbsp; Dust with Icing sugar and serve, cut into wedges with syrup \nto drizzle and fruit to spoon over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-IKi9u43mt18\/WQWcfjQ0HBI\/AAAAAAAA6sQ\/zvwpwok-Da4_dNa88rQZwS8dpz0boE-1wCLcB\/s1600\/DSCN1652.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"363\" src=\"https:\/\/3.bp.blogspot.com\/-IKi9u43mt18\/WQWcfjQ0HBI\/AAAAAAAA6sQ\/zvwpwok-Da4_dNa88rQZwS8dpz0boE-1wCLcB\/s400\/DSCN1652.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is a simple and easy recipe, which makes it perfect for entertaining.\u0026nbsp; The fact that it is also delicious and very pretty is quite simply the icing on a very delicious cake! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-AixbSKEzVuQ\/WQWckfYXrTI\/AAAAAAAA6sY\/eMjVIDpnumE8vWnld8ABsaajz2dek2ehwCLcB\/s1600\/DSCN1653.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"366\" src=\"https:\/\/1.bp.blogspot.com\/-AixbSKEzVuQ\/WQWckfYXrTI\/AAAAAAAA6sY\/eMjVIDpnumE8vWnld8ABsaajz2dek2ehwCLcB\/s400\/DSCN1653.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt puffs up huge in the hot air of the oven!\u0026nbsp; You are almost afraid that it is going to overflow, but no worries.\u0026nbsp; It is supposed to do that.\u0026nbsp; Its all a part of the magic of the experience.\u0026nbsp; Be prepared for plenty of Oooohs and Aaaaahs when you bring this delightful breakfast to the table!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-u5d1Mn4Ucpo\/WQWcnzV_TTI\/AAAAAAAA6sc\/qfEMGCMSAU8NZEKIV7BbNUTTtrH3d8OdgCLcB\/s1600\/DSCN1654.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/3.bp.blogspot.com\/-u5d1Mn4Ucpo\/WQWcnzV_TTI\/AAAAAAAA6sc\/qfEMGCMSAU8NZEKIV7BbNUTTtrH3d8OdgCLcB\/s400\/DSCN1654.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8282030053117956094\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/dutch-baby-pancake.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8282030053117956094"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8282030053117956094"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/dutch-baby-pancake.html","title":"Dutch Baby Pancake"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-z4Yxrt-fLmQ\/WQWcSh4NAOI\/AAAAAAAA6sE\/Un3Rcobqh_sMErcGFahCxdnAIYO-hU-8wCLcB\/s72-c\/DSCN1647.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3736877892501827503"},"published":{"$t":"2016-11-04T04:00:00.001+00:00"},"updated":{"$t":"2020-10-01T08:37:35.140+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Comfort Foods"},{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leeks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Chicken with Leeks \u0026 Butternut Squash"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" height=\"626\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot5.jpg\" style=\"height: 351px; width: 359px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is a definitive nip in the air these days.\u0026nbsp; We are getting to the end of autumn days now and its time to break out the throws and light the fires.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThese kinds of days call for comforting sustaining dishes like this delicious chicken stew, Chicken with Leeks \u0026amp; Butternut Squash.\u0026nbsp; It's British Leek season now as well, so there really is no better time to cook this simple supper!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot2.jpg\" style=\"height: 290px; width: 352px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is such a simple dish . . . with plenty of leeks and butternut squash. I have used chicken thighs which are perfect for oven braising.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EThere is also stock, herbs and barley. This is a really beautiful combination to be sure. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot3.jpg\" style=\"height: 327px; width: 376px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou just bang it all into a casserole and then let the oven do the work.\u0026nbsp; I love meals like this.\u003C\/p\u003E\u003Cp\u003EMeals that you can just throw together and then cook in a casserole, or\u0026nbsp; slow cooker, etc.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot4.jpg\" style=\"height: 326px; width: 354px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe chicken gets all tender and succulent. You can cut it with a fork.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;It is juicy and so flavourful after having braised in the oven,\u0026nbsp; soaking up all of those lucious flavours. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot.jpg\" style=\"height: 305px; width: 360px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAll you need on the side is a nice pot of buttery mashed potatoes and a nice pile of lightly herbed green beans.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI love these kinds of suppers, don't you? This is the colour and flavour of Autumn, right here.\u0026nbsp; Soak it up. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/hotpot6.jpg\" style=\"height: 358px; width: 359px;\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken and Leeks with Butternut Squash*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/savoury-chicken-hot-pot\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicken and autumn vegetables simmered together in one deliciously hearty pot!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 TBS olive oil\u003Cbr \/\u003E\nplain flour, salt and pepper\u003Cbr \/\u003E\n1 kg of boneless, skinless chicken thighs, each one cut into four chunks\u003Cbr \/\u003E\n1 pound of butternut squash (Peeled, deseeded and cut into chunks)\u003Cbr \/\u003E\n4 leeks, washed trimmed and thickly sliced\u003Cbr \/\u003E\nhot chicken stock\u003Cbr \/\u003E\ntwo small handfuls of pearl barley\u003Cbr \/\u003E\n2 small bay leaves\u003Cbr \/\u003E\n1\/2 tsp dried thyme leaves\u003Cbr \/\u003E\n1\/2 tsp savoury crumbled\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat  the olive oil in a large stove top\/oven proof casserole dish over  medium heat.  Toss the chicken bits with the flour and seasoning to  taste.  Brown them all over in the hot oil.  Add the butternut squash  and leeks.  Cook and stir until the leeks begin to soften.  Add hot  chicken stock to barely cover and the pearl barley.  Add the  seasonings.  Bring to the boil, then cover and cook for several hours in  a moderate oven, (180*C\/350*F\/ gas mark4) until the chicken, vegetables  and barley are tender and the liquid has deliciously thickened. (About an hour and a half.)  Remove  the bayleaves and serve hot spooned out onto heated plates along with  some buttery mashed potatoes and a green vegetable on the side.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-r7YwM-RKBPc\/WBtS3FMKQ6I\/AAAAAAAAXLw\/5XSE_-GdvAYv-GSS6wQH-Pav6c-LP27ZgCLcB\/s1600\/unnamed.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Chicken with Leeks \u0026amp; Butternut Squash\" border=\"0\" height=\"256\" src=\"https:\/\/2.bp.blogspot.com\/-r7YwM-RKBPc\/WBtS3FMKQ6I\/AAAAAAAAXLw\/5XSE_-GdvAYv-GSS6wQH-Pav6c-LP27ZgCLcB\/w400-h256\/unnamed.jpg\" title=\"Chicken with Leeks \u0026amp; Butternut Squash\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis would make a great one pot meal for Bon Fire Night!\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3736877892501827503\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/chicken-with-leeks-butternut-squash.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3736877892501827503"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3736877892501827503"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/11\/chicken-with-leeks-butternut-squash.html","title":"Chicken with Leeks \u0026 Butternut Squash"}],"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:\/\/2.bp.blogspot.com\/-r7YwM-RKBPc\/WBtS3FMKQ6I\/AAAAAAAAXLw\/5XSE_-GdvAYv-GSS6wQH-Pav6c-LP27ZgCLcB\/s72-w400-h256-c\/unnamed.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9102630741426627674"},"published":{"$t":"2016-10-18T04:00:00.000+01:00"},"updated":{"$t":"2016-10-19T11:38:44.146+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Savoury Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Scalloped Tomatoes with Herbs"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo tomatoes_zps2b8gsnt7.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/tomatoes_zps2b8gsnt7.jpg\" width=\"379\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;We had a windstorm a week or so ago and our tomato plants all blew over.\u0026nbsp; I was force to pick them all.\u0026nbsp; Most were green.\u0026nbsp;\u0026nbsp; I had thought to make some green tomato chow, but alas time got away from me and they ripened in the bowl before I could get that done.\u0026nbsp; That was okay however because I love tomatoes and I am never at a loss as to what to do with tomatoes!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9436_zpsepnazfjq.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9436_zpsepnazfjq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI quite simply love tomatoes and have been collecting ways to use them for years and years and years.\u0026nbsp; This recipe today comes from a small green notebook which is filled with lovely home style old fashioned recipes, laboriously copied by myself years ago from books I took out from the local library.\u0026nbsp; Unfortunately I was not quite so good at keeping a record of which book they came from.\u0026nbsp; I can date this notebook to the years I was living in Meaford, Ontario, and I think it might have been from a book called Canadian Cookbook by Elizabeth Baird, but I could be wrong, so do forgive me if I am.\u0026nbsp; In any case it is a delicious recipe.\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN9437_zpspeuw1p59.jpg\" border=\"0\" height=\"343\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9437_zpspeuw1p59.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd so very simple. \u0026nbsp; Sliced tomatoes are layered in a baking dish with a mix of buttery sauteed onions, bread crumbs and herbs, and then topped with a simple mix of plain herbed breadcrumbs and dotted with butter prior to baking.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9438_zps1krysinq.jpg\" border=\"0\" height=\"390\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9438_zps1krysinq.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is a type of tomato pudding . . .\u0026nbsp; so delicious with the soft buttery onions, the sweet tomatoes, the herby breadcrumbs . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9440_zps99fjw8hf.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9440_zps99fjw8hf.jpg\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI suppose you could add cheese if you wanted to, but you really don't need it.\u0026nbsp; It's fabulous just the way it is.\u0026nbsp; I could sit down and eat a whole bowl of this all on it's own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9443_zpsbpbce9iu.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9443_zpsbpbce9iu.jpg\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Scalloped Tomatoes with Herbs*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/scalloped-tomatoes-with-herbs\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThis\n is simple and delicious.\u0026nbsp; If you don't have fresh tomatoes you can use \ntinned whole tomatoes, drained and sliced.\u0026nbsp; I always peel my tomatoes, \nas I am not fond of cooked tomato skins.\u0026nbsp; See note at bottom.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n60g butter (1\/4 cup)\u003C\/div\u003E\n3 to 4 onions, peeled and sliced\u003C\/div\u003E\n1 1\/2 tsp white sugar\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1\/4 tsp black pepper\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n2 cups coarse soft bread crumbs (120g)\u003C\/div\u003E\n2 TBS minced parsley\u003C\/div\u003E\n1 tsp chopped chives\u003C\/div\u003E\n6 large ripe tomatoes, cut into 1\/2 inch slices\u003C\/div\u003E\n2 TBS butter\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9457_zps7dzz1k99.jpg\" border=\"0\" height=\"383\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9457_zps7dzz1k99.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the\u0026nbsp; butter in a skillet.\u0026nbsp; Add the onions, sugar, seasonings, and \nthyme.\u0026nbsp; Cook, stirring frequently, for about 5 minutes until softened \nwithout browning.\u0026nbsp; Combine the bread crumbs with the parsley and \ndhives.\u0026nbsp; Stir\u003Cb\u003E half \u003C\/b\u003Eof them into the onion mixture, mixing together well.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nButter\n a medium shallow baking dish.\u0026nbsp; Arrange half of the bread crumb mixture \nin the dish.\u0026nbsp; Top with half of the tomatoes.\u0026nbsp; Top with the remaining \nbread crumb mixture and then the remainder of the tomatoes on top.\u0026nbsp; \nSprinkle the herbed breadcrumbs which remain (without the onions) over \ntop.\u0026nbsp; Dot with the remaining 2 TBS of butter. \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nBake in a \npreheated 180*C\/350*F\/ gas mark 4 oven for 35 to 45 minutes until the \ntomatoes are tender and the crumbs are golden brown.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN9435_zpsw9vyryvz.jpg\" border=\"0\" height=\"382\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9435_zpsw9vyryvz.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote -\n to easily peel tomatoes, cut a small x with a sharp knife into the base\n of each and place into a bowl. Cover with boiling water and leave for \nabout 1 minute to 1 minute and a half.\u0026nbsp; (The edges should look like they\n are beginning to pull away from the cuts).\u0026nbsp; Drain well and cover with \ncold water to stop the cooking process.\u0026nbsp; Drain again.\u0026nbsp; The peels should \nnow slip off quite easily.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9461_zps1vcvc8b5.jpg\" border=\"0\" height=\"199\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9461_zps1vcvc8b5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give this a go, and that if you do you will enjoy it!\u0026nbsp; You could also use drained tinned whole tomatoes, sliced.\u0026nbsp; If you do I recommend Cirio.\u0026nbsp;\u0026nbsp; Really I do.\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lovely dish I have used for this bake today is the Wades Medium Flan dish.\u0026nbsp; It is stoneware created in Stoke-0n-Trent here in the UK by Wade Ceramics.\u0026nbsp;\u0026nbsp; It is microwave safe, dishwasher safe, freezer safe and oven safe.\u0026nbsp; You can purchase it online at\u003Ca href=\"http:\/\/www.hartsofstur.com\/\" target=\"_blank\"\u003E\u003Cb\u003E Harts of Stur\u003C\/b\u003E\u003C\/a\u003E for £14.99.\u0026nbsp; I love it.\u0026nbsp; It is the perfect size for a flan if that is what you are wanting to bake.\u0026nbsp; I have been using it for small casseroles and it works beautifully.\u0026nbsp; It cleans easily and does everything it is supposed to.\u0026nbsp; It has become my favourite baking dish for our needs at the moment!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I was sent the flan dish by Eddingtons for the purpose of review.\u0026nbsp; I was not required to write a positive review.\u0026nbsp; Any opinions are entirely my own."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9102630741426627674\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/scalloped-tomatoes-with-herbs.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9102630741426627674"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9102630741426627674"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/10\/scalloped-tomatoes-with-herbs.html","title":"Scalloped Tomatoes with Herbs"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7782953321384737720"},"published":{"$t":"2016-09-15T04:00:00.000+01:00"},"updated":{"$t":"2016-09-16T06:08:17.680+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"entertaining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Harvest Chicken \u0026 Sweet Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN8995_zps6rmmbvky.jpg\" border=\"0\" height=\"360\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8995_zps6rmmbvky.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love chicken and I love sweet potatoes and I love the two of them put together.\u0026nbsp; Often when I roast poultry I will bake some sweet potatoes on the side, so it seemed a really natural thing for me to put them together into a casserole.\u0026nbsp; A very delicious casserole, I hasten to add.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8996_zps7pckss4l.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8996_zps7pckss4l.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis casserole makes a little bit of chicken go a very long way.\u0026nbsp; You slice chicken breasts through the middle horizontally\u0026nbsp; to make three thin cutlets of each, which you then pound just a bit to tenderize.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8997_zpsmkbqiihi.jpg\" border=\"0\" height=\"368\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8997_zpsmkbqiihi.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are then seasoned and layered in a baking dish with thinly sliced sweet potatoes, fresh baby spinach leaves and cheese . . . just for a touch of richness.\u0026nbsp; Swiss\/Emmenthal cheese, which is sweet and nutty and goes so well with all of the other ingredients.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8998_zps1qtdvmu6.jpg\" border=\"0\" height=\"393\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8998_zps1qtdvmu6.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKind of like a layered lasagna,\u0026nbsp; minus the noodles . . . once baked the flavours meld into a deliciously unctuous casserole that you can easily cut into squares for serving . . .\u0026nbsp; again, like a lasagna.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8999_zpsy50gncqu.jpg\" border=\"0\" height=\"385\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8999_zpsy50gncqu.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLook at those beautiful layers . . .\u0026nbsp; so colourful and tasty looking.\u0026nbsp; The chicken is moist and tender . . .\u0026nbsp; the sweet potatoes . . .\u0026nbsp; sweet . . .\u0026nbsp; the spinach, adding a very special touch of green, just where you want it.\u0026nbsp; Psst . . .\u0026nbsp; did I mention the cream?\u0026nbsp;\u0026nbsp; Oh how naughty of me.\u0026nbsp; ;-)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9000_zps0cd72gvs.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9000_zps0cd72gvs.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is easy enough to make that you won't mind making it for the family and yet delicious and special enough you will want to make it for company.\u0026nbsp; I served it with a rice\/wild rice\u0026nbsp; mix and some tender English peas.\u0026nbsp; It went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9001_zps6tsq1n3g.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9001_zps6tsq1n3g.jpg\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Harvest Chicken and Sweet Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/harvest-chicken-and-sweet-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is an incredibly easy casserole to throw together once you have all of \nthe components prepared.\u0026nbsp; Pop it into the oven and let the oven do the \nmagic.\u0026nbsp; Your family will love it.\u0026nbsp; Its delicious.\u0026nbsp; I would serve this to\n company!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 boneless, skinless chicken breasts\u003C\/div\u003E\n4 sweet potatoes\u003C\/div\u003E\n1 pound emmenthaller cheese (Swiss)\u003C\/div\u003E\n1 200g bag of fresh baby spinach leaves (1o ounces)\u003C\/div\u003E\n6 fluid ounces of white wine\u003C\/div\u003E\n4 fluid ounces of cream\u003C\/div\u003E\n2 TBS chicken bouillon powder\u003C\/div\u003E\n2 TBS dried chives\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp coarse ground black pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN9004_zpsbu4c1gjp.jpg\" border=\"0\" height=\"378\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9004_zpsbu4c1gjp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 165*C\/325*F\/ gas mark 3.\u0026nbsp; Butter a 9 by 13 inch baking dish.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSlice\n each chicken breast into three thin slices. Place each slice between \ntwo sheets of plastic cling film and bash to tenderize.\u0026nbsp;\u0026nbsp; Season with \nsome salt and pepper. Set aside.\u0026nbsp; Cut the cheese into thin slices.\u0026nbsp; (I \ncheat and buy it already sliced)\u0026nbsp; Peel and slice the sweet potatoes \nthinly into rounds.\u0026nbsp; Wash and drain the spinach.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBegin to \nlayer in the baking dish as follows, 1\/2 the sweet potatoes, 1\/2 the \nchicken, half of the cheese, all of the spinach, the remaining sweet \npotatoes, then the remaining chicken, topped with the remaining cheese.\u0026nbsp;\n Press down lightly.\u0026nbsp; Sprinkle with the chicken boullion powder, salt, \npepper and chives.\u0026nbsp; Whisk together the cream and wine.\u0026nbsp; Pour this over \nthe casserole.\u0026nbsp; Butter a sheet of foil and place buttered side down over\n the dish. Seal tightly.\u0026nbsp; Bake for 50 minutes.\u0026nbsp; Uncover and bake for 10 \nminutes longer.\u0026nbsp; Cut into squares to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN9003_zpswqeytgdt.jpg\" border=\"0\" height=\"226\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN9003_zpswqeytgdt.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will try this and enjoy it as much as we do.\u0026nbsp; Bon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7782953321384737720\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/harvest-chicken-sweet-potatoes.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7782953321384737720"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7782953321384737720"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/harvest-chicken-sweet-potatoes.html","title":"Harvest Chicken \u0026 Sweet Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7573220282718501332"},"published":{"$t":"2016-08-31T04:00:00.000+01:00"},"updated":{"$t":"2016-08-31T04:00:09.229+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Baked Chicken with Tarragon and Dijon Mustard"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN8718_zpsaxexwlbh.jpg\" border=\"0\" height=\"386\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8718_zpsaxexwlbh.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a delicious chicken recipe that I made for our tea the other night.\u0026nbsp; I had some partially boned chicken breasts that I wanted to use.\u0026nbsp; I adapted the recipe from one that I found in a Diana Henry cookery book entitled A Bird in the Hand, chicken recipes for every day and every mood.\u0026nbsp; It's a great book.\u0026nbsp; I have a number of Diane's cookerybooks and I have to say I really like her recipes.\u0026nbsp; They are \u003Ci\u003Every\u003C\/i\u003E good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN8724_zpswbtfgo7e.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8724_zpswbtfgo7e.jpg\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe original recipe called for skinless chicken, any cut . . .\u0026nbsp; I had partially boned breasts with the skin on and so I just left them the way they were.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8720_zpsgddbrrdn.jpg\" border=\"0\" height=\"359\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8720_zpsgddbrrdn.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also didn't have any fresh tarragon, but I figured that it wouldn't make much of a difference to use dried, and so I adjusted the amount to reflect that.\u0026nbsp; If you are using fresh, you will have to roughly double the amount used.\u0026nbsp; I also added some potatoes to the roasting tin and sprinkled any extra crumbs on them.\u0026nbsp; SCRUMMO!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8727_zpsdwzwwkup.jpg\" border=\"0\" height=\"383\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8727_zpsdwzwwkup.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result was deliciously succulent chicken and potatoes which were slightly sticky and wonderfully flavoured with the juices of the chicken and crumb mixture.\u0026nbsp; It goes without saying you want a good Dijon mustard here as it is an integral part of the dish.\u0026nbsp; All round I would call this a winner\/winner chicken dinner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8719_zps2cfwtbz2.jpg\" border=\"0\" height=\"393\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8719_zps2cfwtbz2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Baked Chicken with Tarragon and Dijon Mustard*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/baked-chicken-with-tarragon-and-dijon-mustard\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA\n great midweek supper.\u0026nbsp; Simple to make and soooo delicious! No faffing \nabout, and hassle free, this tastes gourmet, but is actually quite easy \nto make.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 TBS Dijon mustard\u003C\/div\u003E\n4 TBS butter, softened\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS dried chopped Tarragon\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n2 slices of stale bread made into crumbs\u003C\/div\u003E\n\u003Cdiv\u003E\n8 chicken pieces (I like partially boned, skin on chicken breasts)\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 DSCN8723_zpsfb5c7goa.jpg\" border=\"0\" height=\"372\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8723_zpsfb5c7goa.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Butter a baking dish large enough to hold the chicken in one layer.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the chicken into the dish in one layer.\u0026nbsp; Season all over with salt and \nblack pepper.\u0026nbsp; Cream together the butter, mustard and tarragon.\u0026nbsp; Spread \nthis evenly over your chicken pieces.\u0026nbsp; Sprinkle with the bread crumbs, \npressing lightly to adhere.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8725_zpspp09ruar.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8725_zpspp09ruar.jpg\" width=\"376\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 35 to 40 minutes, \nuntil golden and the chicken juices run clear when you pierce the flesh \nwith a fork or skewer close to the bone.\u0026nbsp; If they are not clear, return \nto the oven for a few minutes longer.\u0026nbsp; If your crumbs are browning to \nquickly lightly cover with a sheet of foil, removing it during the last \nfew minutes of roasting to crisp them up lightly.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nServe hot, wih any pan juices.\u0026nbsp; Potatoes and a green vegetable go well with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8721_zpsbf4ecufp.jpg\" border=\"0\" height=\"260\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8721_zpsbf4ecufp.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp; To cook the potatoes with the chicken, just quarter some medium potatoes, peeled or not as you want, toss them with a smidgen of olive oil and some seasoning and place them around the chicken in the dish.\u0026nbsp; Sprinkle any extra crumbs on top, and bake as above.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7573220282718501332\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/baked-chicken-with-tarragon-and-dijon.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7573220282718501332"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7573220282718501332"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/08\/baked-chicken-with-tarragon-and-dijon.html","title":"Baked Chicken with Tarragon and Dijon Mustard"}],"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-869573343291021288"},"published":{"$t":"2015-09-15T04:00:00.001+01:00"},"updated":{"$t":"2020-12-23T15:05:44.400+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"debbie\u0026andrew's"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sausages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Savoury Sausage Breakfast Bake and Sausage, Kale and Sweet Potato Gratin"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3195_zpsuv0nirvs.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"669\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSausages . . .\u0026nbsp; or Bangers, no matter what you call them . . .\u0026nbsp; they are a real favourite in our home.\u0026nbsp; If there is one thing which the Toddster really loves it's a good Banger. \u0026nbsp; I completely adore British Bangers, but not all sausages are created equally.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EI like a quality banger . . .\u0026nbsp; well flavoured and meaty without a lot of nasty fillers, which is why I really like debbie \u0026amp; andrew's sausages.\u0026nbsp;\u0026nbsp; This is sausage made the old fashioned way, using natural products and generous amounts of lean, juicy pork taken from the best cuts of meat produced on British farms. Provenance at it's very finest.\u0026nbsp;\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I have been busy creating a few recipes over the past few days to highlight the best of these quality bangers and I hope you will agree with me when I say that I did myself proud.\u0026nbsp; The first dish I did was a Savoury Sausage Breakfast Bake . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"552\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3196_zpszof9iyyw.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a simple breakfast casserole that comes in very handy when you are having overnight guests. \u0026nbsp; You put it together the night before and then leave it in the refrigerator overnight.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EIt is ready to pop into the oven first thing in the\u0026nbsp; morning so that you can enjoy a leisurely beverage and some time with your guests instead of sweating it out in the kitchen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3197_zps7kbsuo8i.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou start by browning the sausage meat.\u0026nbsp;\u0026nbsp; I simply slipped the skins off and then crumbled it into a hot pan to brown.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;I used the caramelized red onion ones for this, but any of their varieties would work well in this. Even an ordinary breakfast sausage works well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3199_zpsfgtjnvj5.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe browned sausage meat is then layered between flakey buttery croissants along with some sauteed mushrooms, spring onions and cheese, with an egg custard being poured over.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"587\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3201_zpsbtophwbv.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt bakes up with an almost souffle texture inside with a crispy croissant crust and delicious flavours within of that gorgeous sausage, veg and rich cheese.\u0026nbsp;\u0026nbsp; I like to roast a few springs of vine ripened cherry tomatoes along side for the perfect garnish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3202_zpssmjblmj8.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Savoury Sausage Breakfast Bake*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/savoury-sausage-breakfast-bake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButtery \ncroissants stuffed with browned sausage,\u0026nbsp; cheese, mushrooms, spring onions and eggs. \nIt needs to be made the night before so plan ahead. Fabulous!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 plain butter croissants\u003C\/div\u003E\n400g package of meaty, quality sausages (about a pound)\u003C\/div\u003E\n(I used Debbie and Andrew's Caramelized Red Onion Sausages)\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n250g punnet of closed cup mushrooms, sliced (2 cups)\u003Cbr \/\u003E\none bunch of spring onions, washed, trimmed and sliced (about 6)\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n250ml milk (1 cup)\u003Cbr \/\u003E\nsalt and black pepper to season\u003Cbr \/\u003E\n4 ounces grated emmenthaler cheese (1 cup)\u003Cbr \/\u003E\n4 ounces grated mozzarella cheese (1 cup)\u003Cbr \/\u003E\n2 ounces grated Parmesan cheese (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"622\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3205_zpsimnrejgd.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nButter\n a large rectangular glass casserole dish. Split the croissants in half \nhorizontally and place the bottom halves into the bottom of the \ncasserole dish, cut side up.\u0026nbsp; Reserve the tops.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove the skins \nfrom the sausages.\u0026nbsp; Crumble them into a skillet and brown them all over \nuntil golden and cooked through.\u0026nbsp; Scoop out into a bowl and set aside.\u0026nbsp; \nAdd the mushrooms to the drippings and cook, \nwithout disturbing, until they begin to brown.\u0026nbsp; Add the spring onions \nand cook until both are tender, stirring occasionally.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Savoury Sausage Breakfast Bake\" border=\"0\" height=\"619\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3206_zpscnffcmdz.jpg\" title=\"Savoury Sausage Breakfast Bake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat\n\n together the eggs and the milk.\u0026nbsp; Season judiciously with salt and black\n pepper.\u0026nbsp; (Remember the cheese will add salt as will the meat.)\u0026nbsp; Pour \nhalf of this mixture over the \ncroissant halves in the baking dish.\u0026nbsp; Top the croissants with the \nmushroom\/onion mixture, crumbled sausage meat\u0026nbsp; and cheeses, dividing \nequally amongst the 4 \ncroissants.\u0026nbsp; Lay the top halves of the croissants on top, cut side down,\n and then pour the remainder of the egg mixture over all.\u0026nbsp; Cover with \ncling film and place in the refrigerator overnight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe next \nmorning take out of the refrigerator and allow to come to room \ntemperature.\u0026nbsp; Preheat the oven to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake \nfor 25 to 30 minutes until the eggs are set and cooked through. (If it \nbegins to brown too much, cover with foil.)\u0026nbsp; Serve immediately.\u0026nbsp; \nDelicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Debbie and Andrews\" border=\"0\" height=\"610\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/caramelised-red-onion-sausages_zpssict1oqe.png\" title=\"Debbie and Andrews\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;The debbie \u0026amp; andrew's sausages which I used in this casserole were their \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/our-food\/caramelised-red-onion-sausages\" target=\"_blank\"\u003E\u003Cb\u003ECaramelized Red Onion Pork Sausages. \u003C\/b\u003E\u003C\/a\u003E\u0026nbsp; We love these, next to the cumberland they are our favourites. Made with select pork cuts, red onions are pan fried perfectly to caramelise for a really deep flavour, with muscovado sugar added to bring out the natural sticky sweetness as the onion reduces.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003ETo really get the taste buds going, Balsamic vinegar is added towards the end of the process, making the onions darker and even more delicious. That natural sweetness of the caramelized onions goes perfectly with the natural sweetness of pork, to create a really \u003Ci\u003Ereally\u003C\/i\u003E tasty sausage.\u0026nbsp; !00% British Farmed pork, usig only Prime Cuts and created with passion.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3188_zpso50rq5xq.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe next recipe I created was a delicious Sausage, Kale and Sweet Potato Gratin. \u0026nbsp; Sausage and sweet potatoes go really well together! \u0026nbsp; I often make a sweet potato mash to serve with our bangers, so I thought that sweet potatoes would go perfectly in this easy and tasty gratin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"586\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3189_zpsccvyjgfq.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI chose to use debbie \u0026amp; andrew's cumberland sausages in this as I thought their delicious pepperiness would work really well. \u0026nbsp; I was right.\u0026nbsp; (I love it when that happens!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3190_zpsswyffmrz.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce again, I slipped the sausage meat out of the skins and browned it in a skillet, which I also used to\u0026nbsp; first ... steam the sweet potatoes, and then sautee them until light golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3191_zpsqukntrr3.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"621\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSome deliciously healthy kale (it's all the rage now) and a cheese sauce completed the gratin along with a cheese and crumb topping.\u0026nbsp; I really love LOVED this dish!\u0026nbsp; Rich, creamy, peppery, sweet and earthy. \u0026nbsp;\u0026nbsp; This was a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3193_zpseengguap.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n*\u003Ci\u003E\u003Cb\u003ESausage, Kale and Sweet Potato Gratin*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sausage-kale-and-sweet-potato-gratin\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n delicious gratin is loaded with lovely flavours and colour.\u0026nbsp;\u0026nbsp; You will \nwant to use a nice and flavourful sausage for this.\u0026nbsp; I used Debbie and \nAndrew's Cumberland Sausages.\u0026nbsp;\u0026nbsp; You have the sweetness of the sweet \npotatoes, the spiciness of the sausage, the earthiness of the kale and a\n lucious cheese sauce, with a bit of buttery crunch on top.\u0026nbsp; What's not \nto like?\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n400g of well flavoured, meaty quality sausages (a generous pound)\u003C\/div\u003E\n(I used Debbie and Andrew's Cumberland)\u003C\/div\u003E\n2 medium sweet potatoes, peeled and cubed\u003C\/div\u003E\n1\/2 a (200g) bag of shredded kale (about 2 cups)\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the sauce:\u003C\/div\u003E\n2 TBS of butter\u003C\/div\u003E\n2 TBS flour\u003C\/div\u003E\n225ml of chicken stock (1 cup)\u003C\/div\u003E\n225ml of milk (1 cup)\u003C\/div\u003E\nsalt, pepper and nutmeg to taste\u003C\/div\u003E\n115g of grated gruyere cheese (1 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo finish:\u003C\/div\u003E\n6 salted crackers, crushed and mixed with 1 tsp melted butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3194_zpsa1zda7uy.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nFirst\n make the sauce.\u0026nbsp; Melt the butter in a sauce pan.\u0026nbsp;\u0026nbsp; Whisk in the flour.\u0026nbsp;\n Whisk together to combine and cook for one minute.\u0026nbsp; Whisk the stock and\n milk together.\u0026nbsp; Slowly whisk this mixture into the flour and butter.\u0026nbsp; \nCook, whisking constanty, over medium low heat,\u0026nbsp; until the mixture boils\n and thickens.\u0026nbsp; Whisk in almost all of the cheese, reserving a small \nhandful for the top.\u0026nbsp; Set aside.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat a large \nskillet over medium heat.\u0026nbsp;\u0026nbsp; Remove the skins from the sausages and \ncrumble them into the pan.\u0026nbsp; Brown all over, until no longer pink and \ncooked through.\u0026nbsp;\u0026nbsp; Scoop out and set aside.\u0026nbsp; Add the sweet potatoes to \nthe pan.\u0026nbsp; Toss to coat with the drippings.\u0026nbsp; Cover and allow to steam for\n about 10 minutes.\u0026nbsp; Remove the cover and continue to cook, until \ngolden.\u0026nbsp; Add the kale and stir fry for several minutes.\u0026nbsp; Add the browned\n sausage and toss together.\u0026nbsp;\u0026nbsp; Pour this mixture into a lightly buttered \nshallow baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sausage, Kale and Sweet Potato Gratin\" border=\"0\" height=\"552\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN3192_zpsorkbfjr5.jpg\" title=\"Sausage, Kale and Sweet Potato Gratin\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas \nmark 4.\u0026nbsp; Pour the cream sauce over top of the mixture in the baking \ndish.\u0026nbsp;\u0026nbsp; Mix the buttered cracker crumbs with the reserved cheese.\u0026nbsp; \nSprinkle over top.\u0026nbsp; Bake the casserole for 15 to 20 minutes until bubbly\n and golden.\u0026nbsp;\u0026nbsp; Serve warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo perfect-cumberland-sausages_zpsza4rj826.png\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/perfect-cumberland-sausages_zpsza4rj826.png\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sausage I chose to use in this recipe was \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/our-food\/perfect-cumberland-sausages\" target=\"_blank\"\u003E\u003Cb\u003Edebbie \u0026amp; andrew's Perfect Cumberland Pork Sausages.\u003C\/b\u003E\u003C\/a\u003E  To give this Cumberland a contemporary flavour, it is studded with green and pink peppercorns that provide a fresh quite floral taste alongside a good hit of heat. This sausage cooks up beautifully on the barbecue, is perfect for picnics and makes a delicious sausage supper. \u0026nbsp;\u0026nbsp; 100% pork, gluten, wheat and dairy free.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo 8Ms_CerG_zpsy7bagq87.jpeg\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/8Ms_CerG_zpsy7bagq87.jpeg\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\nEveryone at \u003Ca href=\"http:\/\/www.debbieandandrews.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003Edebbie\u0026amp;andrew’s \u003C\/b\u003E\u003C\/a\u003Eworks with the philosophy of its founders, a farming couple who’s wellie boots are still proudly featured on everything we do. They had an inspiring idea and it is still inspiring us today – simply to make satisfying and succulent sausages that offer ‘A Real Taste of the Country’.\u0026nbsp;\u0026nbsp; Their\u0026nbsp; Harrogate 97%, Caramelised Red Onion and Perfect Cumberland Sausages are available nationwide at Asda.\u0026nbsp; Their Perfect Pork and Perfect Cumberland Sausages are available at Sainsbury's. You can also buy Harrogate 97%, Perfect Pork Sausages, Butcher's Classics Pork Sausages and Butcher's Classics Cumberland sausages at Tesco, and the Harrogate 97% and Perfect Cumberland Sausages at Morrisons!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFollow them on \u003Cspan style=\"color: #6fa8dc;\"\u003E\u003Ca href=\"https:\/\/www.facebook.com\/debbieandandrews\" target=\"_blank\"\u003E\u003Cb\u003EFacebook\u003C\/b\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\nFollow them on\u003Cb\u003E\u003Cspan style=\"color: #0b5394;\"\u003E \u003C\/span\u003E\u003Ca href=\"https:\/\/twitter.com\/d_a_sausages\" target=\"_blank\"\u003E\u003Cspan style=\"color: #0b5394;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ETwitter\u0026nbsp; \u003C\/span\u003E\u003C\/span\u003E\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\nFollow them on\u003Cspan style=\"color: #cc0000;\"\u003E \u003C\/span\u003E\u003Cb\u003E\u003Cspan style=\"color: #cc0000;\"\u003E\u003Ca href=\"https:\/\/www.pinterest.com\/dandasausages\/\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/span\u003E \u003C\/b\u003E\u003Cbr \/\u003E\nFollow them on\u003Cb\u003E\u003Ca href=\"https:\/\/instagram.com\/debbieandandrews\" target=\"_blank\"\u003E \u003Cspan style=\"color: purple;\"\u003EInstagram\u003C\/span\u003E\u003C\/a\u003E\u003Cspan style=\"color: purple;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/b\u003E "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/869573343291021288\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/savoury-sausage-breakfast-bake-and.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/869573343291021288"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/869573343291021288"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/savoury-sausage-breakfast-bake-and.html","title":"Savoury Sausage Breakfast Bake and Sausage, Kale and Sweet Potato Gratin"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2650892724904653697"},"published":{"$t":"2015-09-02T04:00:00.000+01:00"},"updated":{"$t":"2015-09-02T04:00:07.221+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple dishes"}],"title":{"type":"text","$t":"Chicken with Goats Cheese \u0026 Chutney"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2880_zpsbphuvfgk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2880_zpsbphuvfgk.jpg\" height=\"400\" width=\"382\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess we eat a lot of chicken in this house and if you have been reading my blog for any appreciable of time that won't be news to you.\u0026nbsp; Sorry about that.\u0026nbsp; It's affordable protein, adaptable to lots of flavours and techniques and we like it.\u0026nbsp; It was a lot more expensive when I was a child.\u0026nbsp; I don't think we had it very often then.\u0026nbsp; It was a real treat and usually came in the form of a roast chicken . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN2881_zpso7m9x8jg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2881_zpso7m9x8jg.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOccasionally my mother would buy chicken breasts.\u0026nbsp; She would coat them in cracker crumbs and fry them in butter. \u0026nbsp; Those were a real treat.\u0026nbsp; She called it Maryland Fried Chicken.\u0026nbsp; Whatever the name we loved them!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2882_zpsz9c9mj7a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2882_zpsz9c9mj7a.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicken breasts are very lean and so have a tendency to dry out if you cook them overly long.\u0026nbsp;\u0026nbsp; A good way to get around that is to stuff them with something tasty.\u0026nbsp; It's not that hard to do.\u0026nbsp; Just use a sharp knife and cut a pocket into the thick side of the breast.\u0026nbsp; You will want to leave it attached on three sides . . .\u0026nbsp; you only want a pocket.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2883_zpsxvwkahk4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2883_zpsxvwkahk4.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce you've done that you are ready to stuff them with just about anything. \u0026nbsp; Today I used a Mediterranean tomato chutney and some goats cheese, and it was absolutely delicious!\u0026nbsp; But you could really use any combination . . .\u0026nbsp; balsamic red onion chutney with cheddar would be a fab combination . . .\u0026nbsp; cream cheese and cranberry chutney . . . tomato sweet chili chutney and jack cheese . . .\u0026nbsp; really it's quite adaptable and there is not much that wouldn't work.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2885_zpstbhuewzh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2885_zpstbhuewzh.jpg\" height=\"374\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sprinkled them with panko and dotted them with butter, but you could also wrap them in bacon or pancetta if you wanted to. \u0026nbsp; Once baked they were delicious and went down a real treat. \u0026nbsp; I have given quantities for four servings, but you can very easily adapt that to less, or even more. Simple.\u0026nbsp; Easy.\u0026nbsp; Delicious!\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2886_zpsj6ykwwlb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2886_zpsj6ykwwlb.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Chicken with Goat's Cheese and Chutney*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/chicken-with-goat-s-cheese-and-chutney\" 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\nDelicious moist chicken breasts with a flavourfilled goat's cheese and chutney stuffing and buttery crumb coating.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 single boneless, skinless chicken breasts\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper\u003C\/div\u003E\n125g log of soft goats cheese (4 1\/2 ounces)\u003C\/div\u003E\n4 heaped dessert spoons of your favourite chutney (I used mediterranean)\u003C\/div\u003E\n4 heaped dessert spoons of panko bread crumbs\u003C\/div\u003E\nbutter to dot\u003C\/div\u003E\n\u003Cdiv\u003E\nchopped parsley (optional)\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 DSCN2887_zpstz0npecc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2887_zpstz0npecc.jpg\" height=\"383\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have ready a baking dish large enough to hold all chicken pieces. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2889_zpsfqmjstou.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2889_zpsfqmjstou.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCut\n a pocket into the outside edge of each chicken breast, without cutting \nthrough all the way to the back edge and leaving attached at both ends. \u0026nbsp;\n Season lightly inside and out with salt and pepper.\u0026nbsp; Cut the goats \ncheese into 12 coins and slip three into each pocket.\u0026nbsp; Top with a \ndessertspoon of chutney.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2891_zpsdopocd58.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2891_zpsdopocd58.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace into the baking dish.\u0026nbsp; Srinkle a dessert\n spoon of panko over the top of each.\u0026nbsp; Dot with butter.\u003C\/div\u003E\nBake\n for 30 to 35 minutes until the juices run clear.\u0026nbsp;\u0026nbsp; Sprinkle with \nchopped parsley if using and then serve.\u0026nbsp; Rice and a vegetable go nicely\n with this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2892_zpsdbahcu7i.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2892_zpsdbahcu7i.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is really really good stuff!\u0026nbsp; You are only limited by your imagination! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2650892724904653697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/chicken-with-goats-cheese-chutney.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2650892724904653697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2650892724904653697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/09\/chicken-with-goats-cheese-chutney.html","title":"Chicken with Goats Cheese \u0026 Chutney"}],"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-762757047445427837"},"published":{"$t":"2014-12-30T04:00:00.000+00:00"},"updated":{"$t":"2014-12-30T04:00:01.965+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"economical"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"one dish meals"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Oven Baked Penne"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8665_zps23f84d7e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8665_zps23f84d7e.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAfter all of the turkey, ham etc. of Christmas and the leftovers, we fancied something completely different for our tea tonight.\u0026nbsp; To be honest I was feeling quite lazy also.\u0026nbsp; I did a shop this morning and after that, I was pooped.\u0026nbsp; It's freezing out there today.\u0026nbsp; The frost of the day has not melted and the sun is now going down. It's going to be a pretty cold night tonight!\u0026nbsp;\u0026nbsp; Something warm and comforting was in order!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8666_zps801f1e07.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8666_zps801f1e07.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't mind saying that I am a more than a little bit frightened at the way food costs are going up.\u0026nbsp; I didn't buy anything much out of the ordinary and I was shocked at how much my grocery bill came to.\u0026nbsp; I did score a package of ground beef that was marked down and yet was not out of date either and so I decided to use that to make us a tasty casserole today\u0026nbsp; . . .\u0026nbsp; albeit it a lazy one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8667_zps5d94f820.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8667_zps5d94f820.jpg\" height=\"352\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI browned the beef really well in a nonstick pan along with some Italian garlic seasoning.\u0026nbsp; (It contains a mix of herbs, salt, pepper and garlic.\u0026nbsp; Any well flavoured Italian seasoning would do.) Once it was browned I added a couple of jars of pasta sauce and some water . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8669_zpsae310292.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8669_zpsae310292.jpg\" height=\"367\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI added some cheese that I had which needed using up before the end of the month . . .\u0026nbsp; ricotta and mozzarella . . . along with a bit of Parmesa . . . and then I stirred in some dry pasta . \u0026nbsp; I poured the whole lot into a buttered casserole dish, covered it tightly with foil and then baked it in a hot oven for about 55 minutes, by which time the pasta was all nicely cooked and all the flavours melded together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8674_zpsb5ade1bb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8674_zpsb5ade1bb.jpg\" height=\"371\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI sprinkled a bit more mozzarella on top and baked it a bit longer in order to let it get all bubbly and then dinner was served.\u0026nbsp; All we needed was a nice mixed salad on the side.\u0026nbsp;\u0026nbsp; Easy peasy.\u0026nbsp; No hassle and definitely comfort food for a cold winter's day.\u0026nbsp;\u0026nbsp; The pasta hater did not complain overly much.\u0026nbsp; Whew!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8668_zps435d9631.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8668_zps435d9631.jpg\" height=\"348\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Oven Baked Penne*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/oven-baked-penne\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n deliciously easy casserole that the family will love.\u0026nbsp; Perfect for \nthose days when you just want to bang something into the oven and then \neat.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 400g jars of pasta sauce (26 oz, I use Napolini tomato and basil)\u003C\/div\u003E\n340ml of water (about 1 1\/2 cups)\u003C\/div\u003E\n425g of ricotta cheese (about 2 cups)\u003C\/div\u003E\n260g of grated mozzarella cheese, divided (2 cups)\u003C\/div\u003E\n50g grated Parmesan Ceese (1\/4 cup)\u003C\/div\u003E\n1 pound ground beef\u003C\/div\u003E\n2 tsp Italian garlic seasoning\u003C\/div\u003E\n226g of uncooked penne pasta (8 ounces)\u0026nbsp;\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 SAM_8675_zps4acc91fc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8675_zps4acc91fc.jpg\" height=\"380\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nBrown the ground beef, breaking it up with a fork in a large skillet along with the Italian garlic seasoning. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp;\u0026nbsp; Lightly grease a 9 by 13 inch baking dish.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8672_zps16b5f72c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8672_zps16b5f72c.jpg\" height=\"391\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine\n the pasta sauce, water, 1\/2 of the mozarella cheese, the ricotta cheese\n and the parmesan cheese with the meat.\u0026nbsp;\u0026nbsp; Stir in the uncooked pasta.\u0026nbsp; \nPour this mixture into the prepared baking dish.\u0026nbsp; Cover tightly with \nfoil.\u0026nbsp; Bake for 55 minutes.\u0026nbsp;\u0026nbsp; Remove the foil and top with the remaining\n cheese.\u0026nbsp;\u0026nbsp; Bake for 5 to 10 minutes longer, until nicely bubbling \naway.\u0026nbsp;\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuite Simply Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/762757047445427837\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/oven-baked-penne.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/762757047445427837"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/762757047445427837"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/12\/oven-baked-penne.html","title":"Oven Baked Penne"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3128309710291024697"},"published":{"$t":"2014-11-14T04:00:00.000+00:00"},"updated":{"$t":"2014-11-14T04:00:00.793+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"man-food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pub fare"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soups and stews"}],"title":{"type":"text","$t":"Easy Steak Pie . . .  Friday Pub Grub"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8175_zps97444b4c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8175_zps97444b4c.jpg\" height=\"346\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp; \u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\nI think it's pretty much a given that whenever we go to a pub for a meal out Todd will order a steak pie and I'll order the fish and chips.\u0026nbsp; They invariably disappoint however . . .\u0026nbsp; which says more about the type of restaurant we can afford to eat in rather than the restaurant themselves.\u0026nbsp; I guess when you are used to eating really good food at home then it's not that hard to be disappointed when you go out to eat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8174_zps3a7f23c7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8174_zps3a7f23c7.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI don't know why so many places get this wrong . . .\u0026nbsp; a good steak pie is not that hard to make.\u0026nbsp; Normally Todd ends up with a huge pile of gravy . . . containing very little meat, and topped with a soggy crust. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8176_zpse2a01d3a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8176_zpse2a01d3a.jpg\" height=\"384\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis doesn't happen at home.\u0026nbsp; This pie is so easy to make.\u0026nbsp; You just take cubed beef steak and vegetables and stew it until it's fork tender in a flavourful stock.\u0026nbsp; I like to use swede (rutabaga) and carrots in mine and perhaps some leeks if I have them, otherwise onion will do . . . a few mushrooms, also add another depth of flavour.\u0026nbsp; You can thicken the gravy or not with some flour if you like.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8180_zps6f160c01.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8180_zps6f160c01.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI actually recommend you doing the beef the day before.\u0026nbsp; That way it kind of ripens and the flavours develop even more.\u0026nbsp; The next day you just put it all into a shallow casserole dish and top it with some puff pastry rounds and bake until it's all heated through and bubbling and the pastry is all puffed up and golden brown. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8183_zps23665d4e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8183_zps23665d4e.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA vegetable on the side and some crisp chips complete the meal.\u0026nbsp; I use oven chips mostly, unless I am feeling really generous . . .\u0026nbsp; and really there are some lovely ones out there.\u0026nbsp; The ones which use beef dripping are extraordinarily good.\u0026nbsp; Just sayin!\u0026nbsp; Anyways, it's a pub meal . . . at home. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8181_zps9986186a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8181_zps9986186a.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Easy Steak Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/easy-steak-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cbr \/\u003E\nWe are real \npie people in this house.\u0026nbsp; You could put pretty much anything between \ntwo crusts and we would love it.\u0026nbsp; This is a particularly delicious steak\n pie.\u0026nbsp; I suppose you could just stew the meat and add some frozen mixed \nveg if you wanted to, but I love the flavour of the swede and carrots \nwhen they have been stewed along with the steak.\u0026nbsp; It's pretty yummy!\u0026nbsp; \n(Plan ahead as it takes several hours to make)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 1\/2 pounds stewing steak, diced\u003Cbr \/\u003E\n1 TBS olive oil\u003Cbr \/\u003E\n1 clove of garlic, peeled and minced\u003Cbr \/\u003E\n2 carrots, peeled and cut into chunks\u003Cbr \/\u003E\n1\/4 of a large swede (rutabaga) peeled and cut into chunks\u003Cbr \/\u003E\n1 onion, peeled and diced\u003Cbr \/\u003E\n4 ounces button mushrooms, sliced (optional)\u003Cbr \/\u003E\n2 TBS flour\u003Cbr \/\u003E\na 1\/2 cups beef stock\u003Cbr \/\u003E\na pinch of thyme\u003Cbr \/\u003E\nsalt and pepper to taste\u003Cbr \/\u003E\nA sheet of ready roll puff pastry\u003C\/div\u003E\n\u003Cdiv\u003E\n1 egg yolk beaten with 1 tsp water\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nMix\n the flour with some salt and pepper to taste and coat the pieces of \nmeat in this mixture. Heat the olive oil in a large skillet that has a \nlid, and when hot, add the meat and brown it slowly on all sides.\u0026nbsp; When \nit is nicely browned add the onions and garlic, and mushrooms if using.\u0026nbsp;\n Cook for a few moments, and then stir in the carrots and swede.\u0026nbsp; Cook \nand stir over medium heat until they begin to brown a bit and then add \nthe stock and thyme.\u0026nbsp; Bring to the boil, then reduce the heat, cover and\n allow to simmer for 1 1\/2 to 2 hours, until the meat is quite tender. \nRemove from the heat and allow to cool.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to \n220*C\/425*F\/gas mark 7.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSpoon the meat mixture into a \nshallow casserole.\u0026nbsp;\u0026nbsp; Cut six 3 1\/2 inch rounds out of the puff pastry.\u0026nbsp; \nPlace evenly on top of the meat mixture.\u0026nbsp; Glaze with the egg yolk\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n on a baking tray and bake in the pre-heated oven on the middle shelf \nuntil the pie is bubbling and the pastry is golden brown, about 20 \nminutes.\u0026nbsp; Serve hot with some nice vegetables and chips on the side."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3128309710291024697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/easy-steak-pie-friday-pub-grub.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3128309710291024697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3128309710291024697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/easy-steak-pie-friday-pub-grub.html","title":"Easy Steak Pie . . .  Friday Pub Grub"}],"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-3679916664505199351"},"published":{"$t":"2014-08-21T04:00:00.000+01:00"},"updated":{"$t":"2014-08-21T04:00:01.595+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oven bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Lemon and Thyme Roasted Chicken and Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6699_zps1523101e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6699_zps1523101e.jpg\" height=\"382\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love to cook and eat chicken. \u0026nbsp; Once upon a time, when I was working full time . . .\u0026nbsp; I was able to afford free range organic chicken, and I won't like . . . it was lovely.\u0026nbsp; These days all I can rise to buy with the budget I have to work with is higher welfare chicken.\u0026nbsp; I am not sure I want to really know what constitutes higher welfare, but\u0026nbsp; . . .\u0026nbsp; I like to believe that they are not that badly treated, or as badly treated as the other kind.\u0026nbsp;\u0026nbsp;\u0026nbsp; Unemployment is a great equalizer.\u0026nbsp; If I could afford it I would certainly still prefer to buy free range and organic, but one must do what one must do.\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_6687_zpsea243a9c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6687_zpsea243a9c.jpg\" height=\"300\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe do most of our shopping at Aldi these days.\u0026nbsp;\u0026nbsp; They have good prices and they have a much wider variety of goods in the store than they use to have way back when.\u0026nbsp; I have always liked their cheeses and meats, and their like brands are pretty close to the real thing in my opinion. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6704_zpsf9c3b647.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6704_zpsf9c3b647.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey even have luxury food lines which are quite good as well.\u0026nbsp; I reckon we have cut our grocery bill in half by shopping there.\u0026nbsp; Seriously.\u0026nbsp; I only go to the other shops for what I can't get at Aldi.\u0026nbsp;\u0026nbsp; (They even stock tv papers now.\u0026nbsp;\u0026nbsp; Bonus!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6705_zpsdf74883b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6705_zpsdf74883b.jpg\" height=\"400\" width=\"371\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey had chicken leg quarters on offer this past week\u0026nbsp;@ £1.15 per pack of two.\u0026nbsp; That is a real bargain, and so I picked up two packs and jointed them so that I ended up with 8 pieces of chicken.\u0026nbsp; They were a really nice size as well.\u0026nbsp; I do love chicken breasts, but they have a tendancy to be rather bland when it comes to flavour, really only taking on the flavour of what you are cooking them with or in.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6710_zps3f488335.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6710_zps3f488335.jpg\" height=\"344\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLegs and thighs however . . .\u0026nbsp; these are the joints which do the most work and which develop the most flavour when it comes right down to it. \u0026nbsp; They also lend themselves to a bit of a slow roast, which helps them to really absorbe the flavours which I used today when I cooked these . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6706_zpsc6b88042.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6706_zpsc6b88042.jpg\" height=\"400\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDelicious additions such as fresh thyme from my kitchen garden and fresh lemon wedges, squeezed over top . . .\u0026nbsp; some seasoning and garlic . . . olive oil and white balsamic vinegar.\u0026nbsp;\u0026nbsp; Roasted together with red onion wedges and new potato wedges they went down a real treat!\u0026nbsp; They made for a really delicious economical meal.\u0026nbsp; I simply cooked some frozen corn and some peas to have along side, but a salad would have gone equally as well.\u0026nbsp;\u0026nbsp; Enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6711_zpsd5089d0e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6711_zpsd5089d0e.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon and Thyme Roasted Chicken and Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-and-thyme-roasted-chicken-and-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious meal in a dish.\u0026nbsp; Everything is here.\u0026nbsp; Moist and tender pieces\n of chicken, potatoes, onions . . . all flavoured beautifully with the \nwonderful flavours of lemon and thyme.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 large chicken leg quarters, jointed, skin left on.\u003C\/div\u003E\n1 1\/2 pounds of small to medium potatoes, washed and quartered\u003C\/div\u003E\n2 medium red onions, carefully peeled and quartered\u003C\/div\u003E\n6 cloves of garlic, peeled and smashed\u003C\/div\u003E\n\u003Cdiv\u003E\n6 sprigs of fresh thyme\u003C\/div\u003E\n1 large lemon, cut into 6 wedges\u003C\/div\u003E\n60ml of olive oil (1\/4 cup)\u003C\/div\u003E\n2 TBS white balsamic vinegar\u003C\/div\u003E\n60ml of chicken stock (1\/4 cup)\u003C\/div\u003E\nsalt and black pepper to taste\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6713_zps9cc7b4fa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6713_zps9cc7b4fa.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n the oven to 220*C\/425*F\/ gas mark 6.\u0026nbsp; Have ready a large roasting pan \nor baking dish.\u0026nbsp; You will want it large enough to hold your ingredients \nin a single layer for the most part.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace the \nchicken pieces and potatoes in the roasting tin.\u0026nbsp;\u0026nbsp; Insert the wedges of \nonions and the cloves of garlic in between them, here and there.\u0026nbsp; \nSqueeze the lemon wedges over all and tuck the spent wedges in \nbetween.\u0026nbsp;\u0026nbsp; Whisk together the olive oil and vinegar and drizzle this \nover top.\u0026nbsp; Season with salt and pepper.\u0026nbsp;\u0026nbsp; Splash the chicken stock over \nall.\u0026nbsp; Tuck in the sprigs of fresh thyme.\u0026nbsp; Cover tightly with foil.\u0026nbsp; \nRoast in the heated oven for 20 minutes.\u0026nbsp; Uncover and continue to roaste\n for an additional 30 to 40 minutes, rotating the pan and basting the \nchicken and potatoes occasionally, until the chicken is fork tender \nalong with the potatoes and both are beginning to brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServe hot from the oven with some of the pan juices spooned over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - if you think it is getting a bit dry while it is baking splash over some more stock."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3679916664505199351\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/lemon-and-thyme-roasted-chicken-and.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3679916664505199351"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3679916664505199351"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/lemon-and-thyme-roasted-chicken-and.html","title":"Lemon and Thyme Roasted Chicken and 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":"12"}}]}});