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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\/-\/savoury+breads?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/savoury%20breads"},{"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-937569878069022254"},"published":{"$t":"2020-06-29T04:00:00.000+01:00"},"updated":{"$t":"2020-06-29T13:41:59.806+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small batch"}],"title":{"type":"text","$t":"Pizza Muffins"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-l1NivbWpLR4\/XviNn52ZG7I\/AAAAAAAC8mQ\/k4AKwYvNBucxCIPsCmQlNm1A8tWUmCjgACLcBGAsYHQ\/s1600\/Cover%2BPizza%2BMuffins.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1512\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/1.bp.blogspot.com\/-l1NivbWpLR4\/XviNn52ZG7I\/AAAAAAAC8mQ\/k4AKwYvNBucxCIPsCmQlNm1A8tWUmCjgACLcBGAsYHQ\/s400\/Cover%2BPizza%2BMuffins.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think Pizza is one of my all time favourite food groups, so when I saw a recipe for Pizza Muffins on the \u003Ca href=\"https:\/\/www.donnahay.com.au\/recipes\/pizza-muffins\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EDonna Hay \u003C\/b\u003E\u003C\/a\u003Esite a while back I put it on my \"to bake\" list! They really appealed to me, however I did not want twelve muffins, so I have small batched it!\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\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-NPUX-AgzQ9k\/XviNxQBk9AI\/AAAAAAAC8mY\/5dnSddslrNcwLRKmq-z3I4xn31ktDHMLACLcBGAsYHQ\/s1600\/IMG_3861.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"300\" src=\"https:\/\/1.bp.blogspot.com\/-NPUX-AgzQ9k\/XviNxQBk9AI\/AAAAAAAC8mY\/5dnSddslrNcwLRKmq-z3I4xn31ktDHMLACLcBGAsYHQ\/s400\/IMG_3861.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe muffin now makes only six delicious, flavour-filled, cheesy muffins.\u0026nbsp; I also adapted the recipe a tiny bit because\u0026nbsp; . . .\u0026nbsp; how could I not?\u0026nbsp; I just have to fiddle with things. I can't help myself.\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\/-o812p6ptifc\/XviNsT44MHI\/AAAAAAAC8mU\/kDco625QYtoMJLYNRlF0PhQ30NFcqrFyACLcBGAsYHQ\/s1600\/IMG_3862.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1329\" data-original-width=\"1600\" height=\"331\" src=\"https:\/\/1.bp.blogspot.com\/-o812p6ptifc\/XviNsT44MHI\/AAAAAAAC8mU\/kDco625QYtoMJLYNRlF0PhQ30NFcqrFyACLcBGAsYHQ\/s400\/IMG_3862.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI will put my hand up at the start and let you know, yes\u0026nbsp; . . .\u0026nbsp; I \u003Ci\u003EAM \u003C\/i\u003Eone of those miscreants that thinks ham and pineapple are good on pizza!\u0026nbsp; I do not apologise for that fact.\u0026nbsp; We are all different!\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\/-cWXXiXfwaMs\/XviN2rkTIJI\/AAAAAAAC8mc\/jjpBuRb3KPARHBZZDiuJHOOczDm71jFogCLcBGAsYHQ\/s1600\/IMG_3863.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1343\" data-original-width=\"1600\" height=\"335\" src=\"https:\/\/1.bp.blogspot.com\/-cWXXiXfwaMs\/XviN2rkTIJI\/AAAAAAAC8mc\/jjpBuRb3KPARHBZZDiuJHOOczDm71jFogCLcBGAsYHQ\/s400\/IMG_3863.JPG\" title=\"Pizza Muffins\" 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\nHer recipe had pineapple, ham and a bit of tomato paste in it, but that didn't shout pizza to me, so I added some Italian Garlic Seasoning and grated Parmesan cheese, along with the regular cheese. (Now we're talking!)\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\/-U7PUBnQDdrA\/XviN44QSDbI\/AAAAAAAC8mk\/6QWsj9FlYeA_IpV_lMkqXl1ArYWQtzvuACLcBGAsYHQ\/s1600\/IMG_3865.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"918\" data-original-width=\"1600\" height=\"228\" src=\"https:\/\/1.bp.blogspot.com\/-U7PUBnQDdrA\/XviN44QSDbI\/AAAAAAAC8mk\/6QWsj9FlYeA_IpV_lMkqXl1ArYWQtzvuACLcBGAsYHQ\/s400\/IMG_3865.JPG\" title=\"Pizza Muffins\" 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\nWhat is pizza without those two things???\u0026nbsp; You need some Italian herbs and some garlic on a pizza and Parmesan cheese . . .\u0026nbsp; it is like a Pizza's best friend!\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\/-uf6HjXCYprU\/XviN7tk9LzI\/AAAAAAAC8mo\/aRsGAjqJQl0xl6GkfRMqQEbwMcek1pulwCLcBGAsYHQ\/s1600\/IMG_3866.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1315\" data-original-width=\"1600\" height=\"328\" src=\"https:\/\/1.bp.blogspot.com\/-uf6HjXCYprU\/XviN7tk9LzI\/AAAAAAAC8mo\/aRsGAjqJQl0xl6GkfRMqQEbwMcek1pulwCLcBGAsYHQ\/s400\/IMG_3866.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI didn't get really high crowns like I usually do on my muffins.\u0026nbsp; The cheese on top probably hampered their growth. If you look at her recipe and photo, you will see that hers don't have high crowns either. In fact she baked hers in little paper loaf cases.\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\/-ANwVq_ofS04\/XviN-W_qOiI\/AAAAAAAC8ms\/2GSY_hBbPYo9_zpi0brhWXzaBQzCSxxRwCLcBGAsYHQ\/s1600\/IMG_3868.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1503\" data-original-width=\"1600\" height=\"375\" src=\"https:\/\/1.bp.blogspot.com\/-ANwVq_ofS04\/XviN-W_qOiI\/AAAAAAAC8ms\/2GSY_hBbPYo9_zpi0brhWXzaBQzCSxxRwCLcBGAsYHQ\/s400\/IMG_3868.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI did not bake mine in paper cases. I buttered my medium sized muffin tins really well instead. I have had too many things like pineapple and cheese stick to paper cases and I did not want that to happen.\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\/-JjReQuawero\/XviOCaBNXGI\/AAAAAAAC8m0\/gCyoUrOCbyYRfV6dOtBq_JttGS2Ohz2dwCLcBGAsYHQ\/s1600\/IMG_3869.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1433\" data-original-width=\"1600\" height=\"357\" src=\"https:\/\/1.bp.blogspot.com\/-JjReQuawero\/XviOCaBNXGI\/AAAAAAAC8m0\/gCyoUrOCbyYRfV6dOtBq_JttGS2Ohz2dwCLcBGAsYHQ\/s400\/IMG_3869.JPG\" title=\"Pizza Muffins\" 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 was a good call as they did not stick and I ended up with lovely crusty sides and bottoms, which contrasted well with those lovely light insides.\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\/-Z1P15L-A3g4\/XviOHB0YoaI\/AAAAAAAC8m8\/lq1HVkdB4C8ESWq9EGbTsrqHnfTCCrjKwCLcBGAsYHQ\/s1600\/IMG_3871.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1456\" data-original-width=\"1600\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-Z1P15L-A3g4\/XviOHB0YoaI\/AAAAAAAC8m8\/lq1HVkdB4C8ESWq9EGbTsrqHnfTCCrjKwCLcBGAsYHQ\/s400\/IMG_3871.JPG\" title=\"Pizza Muffins\" 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\nAdding the Italian Seasoning was another good call as I think they would have been rather bland without it. In fact if I make them again I will up it to 3\/4 tsp rather than 1\/2.\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\/-ub3rNGLZ054\/XviOKgSzrFI\/AAAAAAAC8nE\/4hMyniCUNRQG4sy5fLFgZRFhJr6nzbxkACLcBGAsYHQ\/s1600\/IMG_3872.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1594\" data-original-width=\"1600\" height=\"397\" src=\"https:\/\/1.bp.blogspot.com\/-ub3rNGLZ054\/XviOKgSzrFI\/AAAAAAAC8nE\/4hMyniCUNRQG4sy5fLFgZRFhJr6nzbxkACLcBGAsYHQ\/s400\/IMG_3872.JPG\" title=\"Pizza Muffins\" 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\nMake sure you cut your ham into a tiny dice. I did it 1\/4-inch\u0026nbsp; which is very easily done. Just cut the ham into strips, stack them and then cut crosswise into the dice.\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\/-kmqEFjcxjO0\/XviOPBfA8wI\/AAAAAAAC8nM\/ot74sKbGc9AkAKzT_uXufdtI2CL-NIGSACLcBGAsYHQ\/s1600\/IMG_3873.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1207\" data-original-width=\"1600\" height=\"301\" src=\"https:\/\/1.bp.blogspot.com\/-kmqEFjcxjO0\/XviOPBfA8wI\/AAAAAAAC8nM\/ot74sKbGc9AkAKzT_uXufdtI2CL-NIGSACLcBGAsYHQ\/s400\/IMG_3873.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think you could up the ante as well by adding a few other pizza ingredients, such as chopped olives or\/and red onions, or peppers. You could use crumbled crisp bacon instead of ham if you wanted to.\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\/-87mHIcCai2I\/XviOUXPdCQI\/AAAAAAAC8nU\/NhHfNQY88vI9T5cNYUdeySETfpXX-MYKACLcBGAsYHQ\/s1600\/IMG_3874.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1387\" data-original-width=\"1600\" height=\"346\" src=\"https:\/\/1.bp.blogspot.com\/-87mHIcCai2I\/XviOUXPdCQI\/AAAAAAAC8nU\/NhHfNQY88vI9T5cNYUdeySETfpXX-MYKACLcBGAsYHQ\/s400\/IMG_3874.JPG\" title=\"Pizza Muffins\" 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\nLeave out the ham and pineapple and use chopped pepperoni and peppers! Onions . . .\u0026nbsp; peppers!\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\/-l03yZTg9m7c\/XviOWhbRgYI\/AAAAAAAC8nY\/7d4KzP9FgrgLhkHyzYKQTjCodogbJEKtACLcBGAsYHQ\/s1600\/IMG_3876.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1533\" data-original-width=\"1600\" height=\"382\" src=\"https:\/\/1.bp.blogspot.com\/-l03yZTg9m7c\/XviOWhbRgYI\/AAAAAAAC8nY\/7d4KzP9FgrgLhkHyzYKQTjCodogbJEKtACLcBGAsYHQ\/s400\/IMG_3876.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI think you could really make these over the top delicious by adding a few extras!\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\/--E1WFESySe0\/XviOaBfaX0I\/AAAAAAAC8ng\/5DYgNE7jS4M0S2JsIk-Eh5KU3C-CjjNigCLcBGAsYHQ\/s1600\/IMG_3877.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"832\" data-original-width=\"1600\" height=\"207\" src=\"https:\/\/1.bp.blogspot.com\/--E1WFESySe0\/XviOaBfaX0I\/AAAAAAAC8ng\/5DYgNE7jS4M0S2JsIk-Eh5KU3C-CjjNigCLcBGAsYHQ\/s400\/IMG_3877.JPG\" title=\"Pizza Muffins\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe enjoyed these warm with a nice salad for lunch! (Italian dressing of course.)\u0026nbsp; They would also go very well with soup!\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-ccmcardid=\"177\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nPizza Muffins (small batch)\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Pizza Muffins (small batch)\" draggable=\"false\" height=\"378\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-l1NivbWpLR4\/XviNn52ZG7I\/AAAAAAAC8mQ\/k4AKwYvNBucxCIPsCmQlNm1A8tWUmCjgACLcBGAsYHQ\/s400\/Cover%2BPizza%2BMuffins.JPG\" title=\"Pizza Muffins (small batch)\" width=\"400\" \/\u003E\u003C\/div\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 muffins\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\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\" content=\"PT9M\" itemprop=\"prepTime\"\u003Eprep time: 9 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\" content=\"PT30M\" itemprop=\"cookTime\"\u003Ecook time: 30 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\" content=\"PT39M\" itemprop=\"totalTime\"\u003Etotal time: 39 M\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nThese are light and delicious and filled with lovely flavours.\u0026nbsp; Ham, pineapple, plenty of cheese, some herbs and a bit of tomato. Scrumptious!\u0026nbsp; They make a lovely light lunch!\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\"\u003E225g self rising flour (1 1\/2 cups)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp baking powder\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1\/2 tsp garlic Italian seasoning\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E75g chopped ham (about 3 ounces)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E75g crushed pineapple, well drained (1\/3 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS tomato paste\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 large free range egg\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E125ml milk (1\/2 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E80ml vegetable oil (1\/3 cup) \u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E90g coarsely grated strong cheddar cheese, divided (3\/4 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 TBS grated parmesan cheese\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\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 6-cup nonstick muffin tin really well. Set aside.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EStir the flour, baking powder, Italian seasoning and 60g (1\/2 cup) of the cheese ogether in a bowl.\u0026nbsp; Stir in the ham, mixing all together well.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EWhisk together the oil, tomato paste, egg, milk, and pineapple to combine.\u0026nbsp; Add all at once to the dry ingredients and mix together until just combined.\u0026nbsp; Divide between the six prepared muffin cups.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EMix together the parmesan cheese and the remaining cheddar. Sprinkle over top of the batter in the tin.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake for 30 minutes, or until a toothpick inserted in the centre of one comes out clean.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\nnotes:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-notes\" style=\"white-space: pre-line;\"\u003E\nYou can easily make your own self rising flour. For every cup of pain\/allpurpose flour add 1\/2 tsp of baking powder and 1\/4 tsp of salt.\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\n\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\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 class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block 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e=document.getElementsByTagName(\"head\")[0],t=document.createElement(\"script\");t.type=\"text\/javascript\",t.src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js?v=\" + randomNumberToPreventCaching,e.appendChild(t)}}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js?v=1593348145046\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!-- END The Recipe Box --\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-KejB3SWJie4\/XviOco_JUQI\/AAAAAAAC8nk\/MdOGn5Pj8VcFyCfb63Rzr9S2052QE01PQCLcBGAsYHQ\/s1600\/IMG_3879.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pizza Muffins\" border=\"0\" data-original-height=\"1412\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/1.bp.blogspot.com\/-KejB3SWJie4\/XviOco_JUQI\/AAAAAAAC8nk\/MdOGn5Pj8VcFyCfb63Rzr9S2052QE01PQCLcBGAsYHQ\/s400\/IMG_3879.JPG\" title=\"Pizza Muffins\" 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\nWhat kind pizza toppings are your favourite?\u0026nbsp; I love pizza with everything on it\u0026nbsp; . . .\u0026nbsp; Italian sausage, mushrooms, peppers, onions, pineapple, ham and plenty of cheese!\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: left;\"\u003E\n\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/1.bp.blogspot.com\/-ayewgozI3_4\/XvdHPfMoCsI\/AAAAAAAC8jE\/WoY-IkL6iCoqKpIcRI58LuWN-9NHQ4bMQCLcBGAsYHQ\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\"\u003EFollow\nmy blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/937569878069022254\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/06\/pizza-muffins.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/937569878069022254"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/937569878069022254"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2020\/06\/pizza-muffins.html","title":"Pizza Muffins"}],"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\/-l1NivbWpLR4\/XviNn52ZG7I\/AAAAAAAC8mQ\/k4AKwYvNBucxCIPsCmQlNm1A8tWUmCjgACLcBGAsYHQ\/s72-c\/Cover%2BPizza%2BMuffins.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5806919655676653860"},"published":{"$t":"2018-03-06T04:00:00.000+00:00"},"updated":{"$t":"2018-03-06T04:00:06.352+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cirio"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"}],"title":{"type":"text","$t":"Cappellini with a Spicy Tomato Sauce"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-lEsCG4dlLVk\/Wp0zrGjBCeI\/AAAAAAABuM8\/g60SkWvS-V45hPVh4Ks-Ha5Je2oiGTepACEwYBhgL\/s1600\/unnamed-39.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"637\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-lEsCG4dlLVk\/Wp0zrGjBCeI\/AAAAAAABuM8\/g60SkWvS-V45hPVh4Ks-Ha5Je2oiGTepACEwYBhgL\/s400\/unnamed-39.jpg\" width=\"397\" \/\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\nAs anyone who has been reading this blog for a while knows, the Toddster\n is really not very fond of pasta at all.\u0026nbsp;\u0026nbsp; I do make it from time to \ntime, but more often than not I make something completely different for \nhim, or he has the sauce, but on a potato instead.\u0026nbsp; I adore pasta myself and cannot imagine anyone not loving it, but then again, I would never eat snails or frogs legs, but there are a lot of people who adore them.\u0026nbsp; I guess we all have our own likes and dislikes, and its okay!\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\/-tL9UwSy-3s8\/Wp0zqNZAEJI\/AAAAAAABuMQ\/5vrOHLmoiLA-mTD_UHCrXZ-qqMFSrtaOwCLcBGAs\/s1600\/unnamed-35.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"574\" data-original-width=\"640\" height=\"358\" src=\"https:\/\/1.bp.blogspot.com\/-tL9UwSy-3s8\/Wp0zqNZAEJI\/AAAAAAABuMQ\/5vrOHLmoiLA-mTD_UHCrXZ-qqMFSrtaOwCLcBGAs\/s400\/unnamed-35.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\nToday I cooked a simple spicy tomato cream sauce to have with some cappellini.\u0026nbsp; I chose this for a number of reasons . . .\u0026nbsp; one . . . I quite\n simply adore simple tomato sauces, using tinned tomatoes.\u0026nbsp; (I always \nuse a really good Italian brand myself, Ciro brand . . .\u0026nbsp; especially when it's a sauce \nthat isn't going to be cooked for a long time period.) You want to use a tinned tomatoe that has a really nice flavour, and Cirio are the best tasting in my opinion. (You probably get tired of hearing me say that I know!)\u003Cbr \/\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-vQHkOq2jGQM\/Wp0zp_YmgtI\/AAAAAAABuMM\/olBzehH3qvEDrrpQ375rWrDnKc9g7ot_ACLcBGAs\/s1600\/unnamed-36.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"612\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-vQHkOq2jGQM\/Wp0zp_YmgtI\/AAAAAAABuMM\/olBzehH3qvEDrrpQ375rWrDnKc9g7ot_ACLcBGAs\/s400\/unnamed-36.jpg\" width=\"382\" \/\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\nTwo, this is a really quick, \u003Ci\u003EQUICK\u003C\/i\u003E sauce to make.\u0026nbsp; It's done in \napproximately the same time as it takes to cook your pasta, 10 minutes \ntops.\u0026nbsp;\u0026nbsp; \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\/-az1PAtcRWBQ\/Wp0zqIYRz_I\/AAAAAAABuMU\/gdX2Y4hU5X4C0J6w3-7YDgLZaq8TSEezACLcBGAs\/s1600\/unnamed-37.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"625\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-az1PAtcRWBQ\/Wp0zqIYRz_I\/AAAAAAABuMU\/gdX2Y4hU5X4C0J6w3-7YDgLZaq8TSEezACLcBGAs\/s400\/unnamed-37.jpg\" width=\"390\" \/\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\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;Oh, and for a simple10 minute sauce, it packs a lot of flavour . . . \nwith the addition of garlic and chilli flakes . . . and cream.\u0026nbsp;\u0026nbsp; \nDelicious.\u0026nbsp;\u0026nbsp; Quick.\u0026nbsp;\u0026nbsp; Easy.\u0026nbsp;\u0026nbsp; You can't ask for much more than that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-_S3z3oIn6P0\/Wp0zqqe42dI\/AAAAAAABuMY\/4xPzL0JE5rYVWMuEuAc3eKw2LKfIIqQLgCLcBGAs\/s1600\/unnamed-38.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"640\" data-original-width=\"626\" height=\"320\" src=\"https:\/\/1.bp.blogspot.com\/-_S3z3oIn6P0\/Wp0zqqe42dI\/AAAAAAABuMY\/4xPzL0JE5rYVWMuEuAc3eKw2LKfIIqQLgCLcBGAs\/s320\/unnamed-38.jpg\" width=\"313\" \/\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\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*Cappellini with a Spicy Tomato-Cream Sauce*\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\/cappellini-with-a-spicy-tomato-cream-sauce\" rel=\"nofollow\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nWith\n a spicy basic 10 minutes sauce, angel hair pasta and freshly grated \ncheese, you can have a filling and delicious supper on the table in less\n than 20 minutes!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 TBS olive oil\u003C\/div\u003E\n2 fat cloves of garlic, peeled and finely chopped\u003C\/div\u003E\na large pinch of crushed chillies\u003C\/div\u003E\n2 400g tins of chopped tomatoes in tomato juice, undrained (two 14 ounce tins)\u003C\/div\u003E\n125ml of heavy cream (1\/2 cup)\u003C\/div\u003E\nfine sea salt\u003C\/div\u003E\na pound of Cappellini pasta\u003C\/div\u003E\na large handful of flat leaf parsley, coarsely chopped\u003C\/div\u003E\nfreshly grated Parmesan Cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003EBring a large pot of lightly salted water to the \nboil over high heat.\u0026nbsp; While you are waiting for it to boil, heat the oil\n in a large deep saute pan.\u0026nbsp; Add the garlic, pepper flakes and some \nsalt.\u0026nbsp; Cook, stirring, just until the garlic becomes very fragrant.\u0026nbsp;\u0026nbsp; \nTip in the tomatoes and their juices.\u0026nbsp; Bring to the boil, then reduce \nand simmer until fairly thickened, about 5 to 6 minutes.\u0026nbsp;\u0026nbsp; Stir in the \ncream and heat through.\u0026nbsp; Taste and adjust seasonings as desired. Keep \nwarm.\u0026nbsp; Add your cappellini to the boiling water, stirring to separae the\n strands,\u0026nbsp; Cook according to the package directions.\u0026nbsp;\u0026nbsp; Drain well, \nreserving about a cup of the cooking water.\u0026nbsp;\u0026nbsp; Toss the drained pasta in \nthe hot sauce, along with some of the cooking water and the parsley to \ncombine.\u0026nbsp; Top with some cheese and serve immediately, passing more \ncheese at the table.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ENote \u003C\/b\u003E- if you are watching the \ncalories, you can use an equivalent amount of undiluted low fat \nevaporated milk in place of the cream. You can also cut the amount of \nolive oil in half with no problem.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am one of those people who always has to have garlic bread with my pasta.\u0026nbsp; I am not sure why that is, only that it is.\u0026nbsp; I like to make my own. The ready made ones you buy in the shops just taste really foul to me.\u0026nbsp; Yes, I \u003Ci\u003EAM\u003C\/i\u003E a garlic bread snob.\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: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-CQDDWGprZUs\/Wp01j379tnI\/AAAAAAABuNg\/zJzAK5EwELIsUz0tlIQ9ngm7BWqgBi1CACLcBGAs\/s1600\/DSCN2841.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"574\" data-original-width=\"640\" height=\"358\" src=\"https:\/\/4.bp.blogspot.com\/-CQDDWGprZUs\/Wp01j379tnI\/AAAAAAABuNg\/zJzAK5EwELIsUz0tlIQ9ngm7BWqgBi1CACLcBGAs\/s400\/DSCN2841.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts such a simple thing really, making your own, and it tastes a bazillion times better!\u0026nbsp; Mix together the butter, herbs, \nseasoning and half the cheese and spread it on the cut edges of a loaf \nyou have cut in half horizontally.\u0026nbsp; Then sprinkle on the remaining \ncheese, cut almost all the way into 2 inch thick slices, wrap in foil \nand bake.\u0026nbsp; So yummy!\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\/-915nKABWfS8\/Wp01jjePsGI\/AAAAAAABuNY\/2B0Umf0HbmEMlwkP-BQXtaBz-R_EhoQ2gCLcBGAs\/s1600\/DSCN2842.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"585\" data-original-width=\"640\" height=\"365\" src=\"https:\/\/2.bp.blogspot.com\/-915nKABWfS8\/Wp01jjePsGI\/AAAAAAABuNY\/2B0Umf0HbmEMlwkP-BQXtaBz-R_EhoQ2gCLcBGAs\/s400\/DSCN2842.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts perfect for anytime really\u0026nbsp; . . .\u0026nbsp;\u0026nbsp; with your pasta dinners, \nor even as an appetiser while you and your family or guests wait for the\n main course to be done.\u0026nbsp; Oh, its even great with salads!\u0026nbsp; And, simple \nreally. Such a simple thing to do.\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\/-pde3JjTGHaY\/Wp01j87oH3I\/AAAAAAABuNc\/INZykwVWb5cuSkzUaNeQ61f3LMpp6OcSgCLcBGAs\/s1600\/DSCN2847.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"604\" data-original-width=\"640\" height=\"377\" src=\"https:\/\/4.bp.blogspot.com\/-pde3JjTGHaY\/Wp01j87oH3I\/AAAAAAABuNc\/INZykwVWb5cuSkzUaNeQ61f3LMpp6OcSgCLcBGAs\/s400\/DSCN2847.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Herbed Garlic Cheese Bread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/herbed-garlic-cheese-bread\" rel=\"nofollow\" 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 the perfect bread to go with dinner.\u0026nbsp; It also makes a great \nappetizer while everyone is waiting for dinner.\u0026nbsp; This also makes great \nuse of all the fresh herbs in the garden when they are in season.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n125g of butter at room temperature (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n3 cloves of garlic, peeled and finely chopped\u003C\/div\u003E\n\u003Cdiv\u003E\n90g freshly grated Parmesan cheese (1\/2 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS finely chopped fresh basil\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp finely chopped fresh thyme\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp fresh oregano leaves\u003C\/div\u003E\n\u003Cdiv\u003E\nfine sea salt and freshly ground pepper to taste\u003C\/div\u003E\n1 large french loaf or sourdough loaf\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Have ready an oven tray and two very large sheets of aluminiun foil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ECream\n together the butter, garlic, 1\/2 of the cheese and all the herbs, salt \nand pepper.\u0026nbsp; Cut your loaf of bread with a serrated knife in half \nhorizontally through the middle.\u0026nbsp; Spread half of the butter mixture onto\n each half loaf.\u0026nbsp; Sprinkle with the remaining cheese.\u0026nbsp; Using the same \nknife make cuts two inches apart down through each half loaf about 3\/4of\n the way down, leaving it attached at the bottom.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ECover \nwith the aluminium foil, leaving a gap at the top so that the cheese \nmixture doesn't touch the foil.\u0026nbsp; Bake for 10 to 15 minutes, open up the \nfoil and return to the oven for a further 5 minutes.\u0026nbsp; Serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003ENote - You can use dry herbs if you wish, just use roughly half of the amounts listed for each.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/--UgnRoCQ8lY\/Wp01kMbA4LI\/AAAAAAABuNk\/8NuUFNLicT4ai3ugFCdWm7U4NFsfKUqowCLcBGAs\/s1600\/DSCN2849.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"617\" data-original-width=\"640\" height=\"385\" src=\"https:\/\/1.bp.blogspot.com\/--UgnRoCQ8lY\/Wp01kMbA4LI\/AAAAAAABuNk\/8NuUFNLicT4ai3ugFCdWm7U4NFsfKUqowCLcBGAs\/s400\/DSCN2849.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\nPasta with a great sauce and crisp hot bread . . .\u0026nbsp; this is heaven on earth to me.\u0026nbsp; I dare say I am not alone in that!\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-gkpZuk_v5ro\/Wp04o1FDk7I\/AAAAAAABuOE\/LvpnikiAUhknqD4rdMiG0n67xRNlq63-wCLcBGAs\/s1600\/Signaturegood.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"400\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-gkpZuk_v5ro\/Wp04o1FDk7I\/AAAAAAABuOE\/LvpnikiAUhknqD4rdMiG0n67xRNlq63-wCLcBGAs\/s400\/Signaturegood.png\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5806919655676653860\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/03\/cappellini-with-spicy-tomato-sauce.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5806919655676653860"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5806919655676653860"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2018\/03\/cappellini-with-spicy-tomato-sauce.html","title":"Cappellini with a Spicy Tomato Sauce"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-lEsCG4dlLVk\/Wp0zrGjBCeI\/AAAAAAABuM8\/g60SkWvS-V45hPVh4Ks-Ha5Je2oiGTepACEwYBhgL\/s72-c\/unnamed-39.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2554082136517057858"},"published":{"$t":"2017-07-07T04:00:00.000+01:00"},"updated":{"$t":"2020-08-22T09:43:36.367+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cheap and cheerful sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dips and spreads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"}],"title":{"type":"text","$t":"Herbed Garlic Cheese Bread"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-r-dc9B0pTGk\/WV484qJ5cUI\/AAAAAAABD6E\/6LOTNp9-V3AiRqBiyWSjmU9NnqQmNvzygCLcBGAs\/s1600\/Cover%2Bbread.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1590\" data-original-width=\"1600\" height=\"397\" src=\"https:\/\/4.bp.blogspot.com\/-r-dc9B0pTGk\/WV484qJ5cUI\/AAAAAAABD6E\/6LOTNp9-V3AiRqBiyWSjmU9NnqQmNvzygCLcBGAs\/s400\/Cover%2Bbread.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nHave you ever bought ready made garlic cheese bread at the shops?\u0026nbsp; I have and it is gross.\u0026nbsp; Sorry if I have offended anyone. I seriously doubt they even use real butter in it.\u0026nbsp; It smells garlicky, yes, but also hugely artificial!\u0026nbsp;\u0026nbsp; I much prefer my own homemade Herbed Garlic Cheese Bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-jADsjm5zLlg\/WV486vIi6jI\/AAAAAAABD6M\/lMcWJpRouJ0GqNLrmlzcxkIhJVQ3NAPywCLcBGAs\/s1600\/DSCN2841.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1436\" data-original-width=\"1600\" height=\"358\" src=\"https:\/\/2.bp.blogspot.com\/-jADsjm5zLlg\/WV486vIi6jI\/AAAAAAABD6M\/lMcWJpRouJ0GqNLrmlzcxkIhJVQ3NAPywCLcBGAs\/s400\/DSCN2841.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThere is nothing artificial here.\u0026nbsp; It is nothing but pure ingredients.\u0026nbsp; Butter.\u0026nbsp; Freshly grated Parmesan Cheese . . .\u0026nbsp; not the already grated.\u0026nbsp; Grating your own is far superior.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-bOehE2RhUX4\/WV4848dqU5I\/AAAAAAABD6I\/v8213WzKieYyCpBbkQtxQAkj-q62BX--ACLcBGAs\/s1600\/DSCN2842.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1463\" data-original-width=\"1600\" height=\"365\" src=\"https:\/\/2.bp.blogspot.com\/-bOehE2RhUX4\/WV4848dqU5I\/AAAAAAABD6I\/v8213WzKieYyCpBbkQtxQAkj-q62BX--ACLcBGAs\/s400\/DSCN2842.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nFresh garlic cloves . . .\u0026nbsp; peeled and minced.\u0026nbsp; I add three for a large loaf, but if you want more you could certainly add more.\u0026nbsp; I think three is the perfect mount however. \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: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-ZHLiu-iaKWc\/WV49FeVvl4I\/AAAAAAABD6Q\/Qn4mVhUQRRgxRUcNjakD8QBDbifyD4YEQCLcBGAs\/s1600\/DSCN2843.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1398\" data-original-width=\"1600\" height=\"348\" src=\"https:\/\/4.bp.blogspot.com\/-ZHLiu-iaKWc\/WV49FeVvl4I\/AAAAAAABD6Q\/Qn4mVhUQRRgxRUcNjakD8QBDbifyD4YEQCLcBGAs\/s400\/DSCN2843.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen I make it at this time of year I take advantage of the fresh herbs growing in the garden.\u0026nbsp; But of course if you cannot get the fresh herbs you can use dried, just cut the amounts in half.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-9HYT5XHsOcA\/WV49G5yerqI\/AAAAAAABD6U\/3wH8QYZCW-U2AoNl5aAo0Xl1t_kFB0sxQCLcBGAs\/s1600\/DSCN2844.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003EI \u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1526\" data-original-width=\"1600\" height=\"381\" src=\"https:\/\/4.bp.blogspot.com\/-9HYT5XHsOcA\/WV49G5yerqI\/AAAAAAABD6U\/3wH8QYZCW-U2AoNl5aAo0Xl1t_kFB0sxQCLcBGAs\/s400\/DSCN2844.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nYou can use any kind of loaf with this really, but I like a nice crusty French loaf.\u0026nbsp; Not a baguette, but a full sized loaf. You can also use a sour dough loaf.\u0026nbsp;\u0026nbsp; This is an organic French loaf.\u003Cbr \/\u003E\n\u003Cbr \/\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\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-4uOgOreJf3U\/WV49IwB7UHI\/AAAAAAABD6Y\/moUpckyQThs_RdSA4pL7XI0a4Qh5twQhACLcBGAs\/s1600\/DSCN2845.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1600\" data-original-width=\"1569\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-4uOgOreJf3U\/WV49IwB7UHI\/AAAAAAABD6Y\/moUpckyQThs_RdSA4pL7XI0a4Qh5twQhACLcBGAs\/s400\/DSCN2845.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"391\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts such a simple thing really.\u0026nbsp; Mix together the butter, herbs, seasoning and half the cheese and spread it on the cut edges of a loaf you have cut in half horizontally.\u0026nbsp; Then sprinkle on the remaining cheese, cut almost all the way into 2 inch thick slices, wrap in foil and bake.\u0026nbsp; So yummy!\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\/-g9rJ-pd5fXg\/WV49RTTX2ZI\/AAAAAAABD6c\/1jOU4EGSlSwasAo81Yi993KhiEqSiBWXwCLcBGAs\/s1600\/DSCN2846.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1365\" data-original-width=\"1600\" height=\"340\" src=\"https:\/\/4.bp.blogspot.com\/-g9rJ-pd5fXg\/WV49RTTX2ZI\/AAAAAAABD6c\/1jOU4EGSlSwasAo81Yi993KhiEqSiBWXwCLcBGAs\/s400\/DSCN2846.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Perfect for all of your summer BBQ dinners, or with your pasta dinners, or even as an appetiser while you and your family or guests wait for the main course to be done.\u0026nbsp; Oh, its even great with salads!\u0026nbsp; And, simple really. Such a simple thing to do.\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\/-m_BLJvtLuPw\/WV49Tul7ojI\/AAAAAAABD6g\/6nA0HzW4dp4iKk7b6Ovr1cuGHr47nyc_wCLcBGAs\/s1600\/DSCN2847.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1511\" data-original-width=\"1600\" height=\"377\" src=\"https:\/\/1.bp.blogspot.com\/-m_BLJvtLuPw\/WV49Tul7ojI\/AAAAAAABD6g\/6nA0HzW4dp4iKk7b6Ovr1cuGHr47nyc_wCLcBGAs\/s400\/DSCN2847.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWith just enough butter, just enough garlic, just enough herbs and just enough cheese. You can't go wrong.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-gqHBmrYKXic\/WV49U2Ii4OI\/AAAAAAABD6k\/ziMja1bu1S0Qtnfg8XfOggMu1FcijoFhACLcBGAs\/s1600\/DSCN2848.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Herbed Garlic Cheese Bread\" border=\"0\" data-original-height=\"1568\" data-original-width=\"1600\" height=\"391\" src=\"https:\/\/1.bp.blogspot.com\/-gqHBmrYKXic\/WV49U2Ii4OI\/AAAAAAABD6k\/ziMja1bu1S0Qtnfg8XfOggMu1FcijoFhACLcBGAs\/s400\/DSCN2848.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is so good I don't know why you are still sitting there reading \nthis.\u0026nbsp; You need to get to the store now and pick up that fresh loaf of \nbread so you can make this for supper tonight!\u0026nbsp; Bon Appetit!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C!-- START The Recipe Box --\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/4.bp.blogspot.com\/-r-dc9B0pTGk\/WV484qJ5cUI\/AAAAAAABD6E\/6LOTNp9-V3AiRqBiyWSjmU9NnqQmNvzygCLcBGAs\/s1600\/Cover%2Bbread.JPG\",\"name\":\"Herbed Garlic Cheese Bread\",\"prepTime\":\"PT5M\",\"cookTime\":\"PT15M\",\"totalTime\":\"PT20M\",\"description\":\"This is the perfect bread to go with pasta or your BBQ dishes.  It also makes a great appetizer while everyone is waiting for dinner.  This also makes great use of all the fresh herbs in the garden at the moment.\",\"yield\":\"8\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"1\/2 cup (120g) of butter at room temperature\",\"3 cloves of garlic, peeled and finely chopped\",\"1\/2 cup (90g) freshly grated Parmesan cheese\",\"1 TBS finely chopped fresh basil\",\"1\/2 tsp finely chopped fresh thyme\",\"1\/4 tsp fresh oregano leaves\",\"fine sea salt and freshly ground pepper to taste\",\"1 large french loaf or sourdough loaf\"],\"recipeInstructions\":[\"Preheat the oven to 200*C\/400*F\/ gas mark 6. Have ready an oven tray and two very large sheets of aluminium foil.\",\"Cream together the butter, garlic, 1\/2 of the cheese and all the herbs, salt and pepper. Cut your loaf of bread with a serrated knife in half horizontally through the middle. Spread half of the butter mixture onto each half loaf. Sprinkle with the remaining cheese. Using the same knife make cuts two inches apart down through each half loaf about 3\/4of the way down, leaving it attached at the bottom.\",\"Cover with the aluminium foil, leaving a gap at the top so that the cheese mixture doesn't touch the foil. Bake for 10 to 15 minutes, open up the foil and return to the oven for a further 5 minutes. Serve immediately.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"177\" data-ccmcardnum=\"3\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\n\u003Ch3 class=\"ccm-name\"\u003E\nHerbed Garlic Cheese Bread\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Ca class=\"ccm-printbutton\" href=\"https:\/\/www.recipesgenerator.com\/p\/print.html?em=nzirvzorxvqlzm^^zlo.xln\u0026amp;cardid=177\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\" target=\"_blank\"\u003EPrint\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg alt=\"Herbed Garlic Cheese Bread\" draggable=\"false\" height=\"397\" src=\"https:\/\/4.bp.blogspot.com\/-r-dc9B0pTGk\/WV484qJ5cUI\/AAAAAAABD6E\/6LOTNp9-V3AiRqBiyWSjmU9NnqQmNvzygCLcBGAs\/s400\/Cover%2Bbread.JPG\" title=\"Herbed Garlic Cheese Bread\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E8\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003EMarie Rayner\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-time\"\u003E\n\u003Cspan class=\"ccm-time-child\"\u003Eprep time: 5 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Ecook time: 15 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003Etotal time: 20 M\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\"\u003E\nThis is the perfect bread to go with pasta or your BBQ dishes.\u0026nbsp; It also makes a great appetizer while everyone is waiting for dinner.\u0026nbsp; This also makes great use of all the fresh herbs in the garden at the moment.\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\u003E1\/2 cup (120g) of butter at room temperature\u003C\/li\u003E\n\u003Cli\u003E3 cloves of garlic, peeled and finely chopped\u003C\/li\u003E\n\u003Cli\u003E1\/2 cup (90g) freshly grated Parmesan cheese\u003C\/li\u003E\n\u003Cli\u003E1 TBS finely chopped fresh basil\u003C\/li\u003E\n\u003Cli\u003E1\/2 tsp finely chopped fresh thyme\u003C\/li\u003E\n\u003Cli\u003E1\/4 tsp fresh oregano leaves\u003C\/li\u003E\n\u003Cli\u003Efine sea salt and freshly ground pepper to taste\u003C\/li\u003E\n\u003Cli\u003E1 large french loaf or sourdough loaf\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\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6. Have ready an oven tray and two very large sheets of aluminium foil.\u003C\/li\u003E\n\u003Cli\u003ECream together the butter, garlic, 1\/2 of the cheese and all the herbs, salt and pepper. Cut your loaf of bread with a serrated knife in half horizontally through the middle. Spread half of the butter mixture onto each half loaf. Sprinkle with the remaining cheese. Using the same knife make cuts two inches apart down through each half loaf about 3\/4of the way down, leaving it attached at the bottom.\u003C\/li\u003E\n\u003Cli\u003ECover with the aluminium foil, leaving a gap at the top so that the cheese mixture doesn't touch the foil. Bake for 10 to 15 minutes, open up the foil and return to the oven for a further 5 minutes. Serve immediately.\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\u003Cdiv class=\"ccm-instagram-icon\"\u003E\n\u003C\/div\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 class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{color:#000;max-width: 620px;position: 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You know me, I do love a good challenge and this recipe here today is the first which I have come up with for them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4771_zps0igtniuc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4771_zps0igtniuc.jpg\" height=\"400\" width=\"385\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese delicious Hot Ham and Cheese Rolls make the perfect breakfast or brunch dish, or even a light lunch or supper dish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4772_zps9vii8jxb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4772_zps9vii8jxb.jpg\" height=\"356\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey start with an incredibly easy scone type of dough. \u0026nbsp; Simply measure the ingredients for the dough into the bowl, cut in the fat, stir in some milk and then roll out into a large rectangle, which you spread with some grainy dijon.\u0026nbsp; Easy peasy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4773_zpssleipu2k.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4773_zpssleipu2k.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou then top this with a layer of thinly sliced cooked ham, or chopped ham if that is all you have.\u0026nbsp; You can even buy sandwiches slices of cooked ham, but the idea here is to use your leftovers.\u0026nbsp; Once you have the ham spread out on the mustard topped scone dough, you spread 4 triangles of The Laughing Cow Extra Light superbly tasting low fat cheese spread over all.\u0026nbsp; (If you let it come to room temperature, this is easier.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4774_zpsnfdegr68.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4774_zpsnfdegr68.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Once you have that all spread out, you roll up the dough tightly like a jelly roll and then cut it crosswise into twelve slices and bang them into a baking dish. \u0026nbsp; Once again, easy peasy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4775_zpsezy4n5ho.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4775_zpsezy4n5ho.jpg\" height=\"340\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;That's not where the deliciousness ends however, because you then melt butter together with some brown sugar, Worcestershire Sauce, and more grainy Dijon mustard.\u0026nbsp;\u0026nbsp; The whole lot gets poured over the rolls and then they are baked until they are puffy and olden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4778_zpsrmbxutdb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4778_zpsrmbxutdb.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhy settle for a sandwich when you can have something deliciously as scrumptious as this without too much fuss and bother!\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4776_zpsvaayp0mj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4776_zpsvaayp0mj.jpg\" height=\"376\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Hot Ham and Cheese Rolls*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/hot-ham-and-cheese-rolls\" 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\nThese\n are delicious and a great way to use up leftover baked ham.\u0026nbsp; Simple to \nmake. Perfect for Brunch or lunch with a salad on the side.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the pastry:\u003C\/div\u003E\n280g of plain flour ( 2 cups)\u003C\/div\u003E\n4 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n75g of cold butter (1\/3 cup) cut into bits\u003C\/div\u003E\n180ml of milk (3\/4 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS grainy dijon mustard\u003C\/div\u003E\n3\/4 pound thinly sliced ham\u003C\/div\u003E\n4 triangles of Laughing Cow Extra Light cheese\u003C\/div\u003E\n(at room temperature)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTo glaze:\u003C\/div\u003E\n125g of butter (1\/2 cup) melted\u003C\/div\u003E\n2 TBS soft light brown sugar\u003C\/div\u003E\n1 TBS Worcestershire Sauce\u003C\/div\u003E\n1 TBS grainy Dijon mustard\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 DSCN4777_zpsjjw3smye.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4777_zpsjjw3smye.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst\n make the pastry.\u0026nbsp; Sift the flour, along with the baking powder and the \nsalt into a bowl.\u0026nbsp; Drop in the butter and cut it in using two round \nbladed knives or a pastry blender, until the mixture resembles coarse \nbread crumbs.\u0026nbsp;\u0026nbsp; Make a well in the centre.\u0026nbsp; Pour in the milk to make a \nsoft dough.\u0026nbsp; Tip out onto a floured board and knead lightly a few times,\n then pat out into a rectangle 13 inches by 18 inches in size.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Butter a 9 by 13 inch baking dish.\u0026nbsp; Set aside.\u003C\/div\u003E\nSpread\n the rolled out pastry with the grainy dijon mustard.\u0026nbsp; Lay the slices of\n ham over top to cover, leaving approximately 1\/2 inch free on one long \nside.\u0026nbsp;\u0026nbsp; Place 1 laughing cow triangle in 1\/4 of the pastry placing it on\n top of the ham.\u0026nbsp; Using a knife spread it out as best as you can.\u0026nbsp; Roll \nup the pastry, encasing the ham and cheese, working from the long side \nopposite the side with the free edge.\u0026nbsp; Pinch the edge shut. \u0026nbsp; Cut into \n12 1 inch slices crosswise.\u0026nbsp; Place them cut sides down into the prepared\n baking dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4782_zpsqmsou8vm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4782_zpsqmsou8vm.jpg\" height=\"400\" width=\"384\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u0026nbsp;Mix together the glaze ingredients until \nsmooth.\u0026nbsp; Pour evenly over top of the rolls.\u0026nbsp; Bake in the pre-heated oven\n for 25 minutes, until well risen and golden brown.\u0026nbsp;\u0026nbsp; Serve warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-3OrKcnlTFQo\/WyuhBQuANDI\/AAAAAAAB9Zw\/HZIwfYnPY3whIxAlokVoG7EMP6ms-pA0ACLcBGAs\/s1600\/Marie-Signature-Transparent.png\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"400\" data-original-width=\"500\" height=\"160\" src=\"https:\/\/2.bp.blogspot.com\/-3OrKcnlTFQo\/WyuhBQuANDI\/AAAAAAAB9Zw\/HZIwfYnPY3whIxAlokVoG7EMP6ms-pA0ACLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.thelaughingcow.co.uk\/index.html\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/a\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2969699528469300234\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/hot-cheese-ham-rolls.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2969699528469300234"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2969699528469300234"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/01\/hot-cheese-ham-rolls.html","title":"Hot Cheese \u0026 Ham Rolls"}],"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\/-3OrKcnlTFQo\/WyuhBQuANDI\/AAAAAAAB9Zw\/HZIwfYnPY3whIxAlokVoG7EMP6ms-pA0ACLcBGAs\/s72-c\/Marie-Signature-Transparent.png","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9086749204023040266"},"published":{"$t":"2015-07-23T04:00:00.000+01:00"},"updated":{"$t":"2015-07-23T04:00:01.857+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"}],"title":{"type":"text","$t":"Cheesy Garlic Bread"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2271_zpspopiy24l.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2271_zpspopiy24l.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've never made it any secret that I hate to waste anything . . .\u0026nbsp; cooked veg, cooked rice or pasta, cereal, stale bread. \u0026nbsp; I\u0026nbsp; often use my stale bread to make bread crumbs (which I freeze) or bread pudding . . .\u0026nbsp; but if I am feeling especially indulgent, I use my stale bread to make this delicious Cheesy Garlic Bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2272_zps3ifivtmu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2272_zps3ifivtmu.jpg\" height=\"399\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can use either a stale loaf, or a fresh loaf, or\u0026nbsp; . . . as is most often the case with me . . .\u0026nbsp; stale rolls.\u0026nbsp; I always buy too many rolls when we are having company for dinner.\u0026nbsp; Sometimes they get eaten and sometimes they don't.\u0026nbsp; That's when this recipe comes in really handy!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2273_zps8x0ka9ny.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2273_zps8x0ka9ny.jpg\" height=\"358\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI make the garlic butter from a mix of butter, garlic and CreamyCaesar Salad Dressing.\u0026nbsp;\u0026nbsp; It's the salad dressing which gives it that extra zing and taste.\u0026nbsp; It's what you might call my not so secret secret ingredient!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2273_zps8x0ka9ny.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2273_zps8x0ka9ny.jpg\" height=\"358\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor crispy garlic bread, pop the buttered bread under the grill before topping with the cheese, otherwise just top with the cheese and bake.\u0026nbsp; It all depends on what kind of a mood I am in.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2274_zps1zaifn85.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2274_zps1zaifn85.jpg\" height=\"376\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd of course what I am serving it with.\u0026nbsp; Some dishes call for crispy bread, some don't!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2275_zpsjj1s3cz9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2275_zpsjj1s3cz9.jpg\" height=\"400\" width=\"390\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEither way . . .\u0026nbsp; this is fabulously moreishly delish!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN22711_zps0634ykod.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN22711_zps0634ykod.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cheesy Garlic Bread*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheesy-garlic-bread\" 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\nDivinely\n delicious Cheesy Garlic Bread.\u0026nbsp; You can use either a whole french loaf \nor do as I often do and use up all my stale rolls by splitting them and \ngarlic cheesing them!\u0026nbsp; It's the perfect use for stale bread!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n125g butter, softened (1\/2 cup)\u003C\/div\u003E\n2 cloves of garlic, peeled and minced\u003C\/div\u003E\n125ml to 250ml of Creamy Caesar Salad Dressing\u003C\/div\u003E\n240g of mixed grated cheese (2 cups)\u003Cbr \/\u003E\n( I use four types gouda, mozarella, leceister and strong cheddar)\u003C\/div\u003E\n2 tsp parsley flakes\u003C\/div\u003E\n1 French loaf, halved lengthwise, or 8 stale crusty rolls, split\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2277_zpseewy6myi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2277_zpseewy6myi.jpg\" height=\"381\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Have ready a large baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCream\n together the butter, garlic and salad dressing.\u0026nbsp;\u0026nbsp; Place the bread or \nrolls on the baking sheet, cut side up.\u0026nbsp;\u0026nbsp; Spread wit the garlic mixture,\n dividing and spreading evenly.\u0026nbsp;\u0026nbsp; Combine the cheeses and sprikle it \nevenly over top of the buttered bread.\u0026nbsp;\u0026nbsp; Sprinkle with parsley flakes.\u0026nbsp;\u0026nbsp;\n Bake in the preheated oven for about 20 minutes, until the cheese is \nmelted and bubbly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2276_zpsw9vjdwh2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2276_zpsw9vjdwh2.jpg\" height=\"372\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAlternately (For crispy slices) - Heat \nthe grill to high.\u0026nbsp; Spread the bread\/rolls with the butter mixture.\u0026nbsp; Pop\n them onto the baking tray and under the grill for several minutes, \nuntil the edges are just beginning to turn golden.\u0026nbsp;\u0026nbsp; Remove and sprinkle\n with the cheese and parsley flakes.\u0026nbsp; Return to the grill until the \ncheese is melted and bubbly.\u0026nbsp; Cut into slices if using a french loaf. \nServe hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9086749204023040266\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/cheesy-garlic-bread.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9086749204023040266"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9086749204023040266"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/cheesy-garlic-bread.html","title":"Cheesy Garlic Bread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8265494690456286400"},"published":{"$t":"2015-01-10T04:00:00.000+00:00"},"updated":{"$t":"2015-01-10T04:00:00.638+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Cheese and Onion Muffin Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8845_zpscd75ac7f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8845_zpscd75ac7f.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to confess that when I first moved over here to the UK, the idea of cheese and onion anything really grossed me out.\u0026nbsp; It was just not a flavour combination I was used to\u0026nbsp; . . .\u0026nbsp; kind of like the way peanut butter and jam grosses out\u0026nbsp; a lot of Brits! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8849_zpsf634f97b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8849_zpsf634f97b.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first place I worked was an old people's home and they used to serve them cheese and onion sandwiches for lunch some days, along with cheese and tomato, cheese and pickle and some other what seemed like gross combinations.\u0026nbsp; Then one day I got brave enough to taste them for myself . . .\u0026nbsp; and I was pleasantly surprised.\u0026nbsp; I now love cheese and onion, cheese and tomato and yes\u0026nbsp; . . .\u0026nbsp; even cheese and pickle!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8847_zpsfb7f8472.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8847_zpsfb7f8472.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI often bake savoury type of muffins to have with soup or stew.\u0026nbsp; They make a change from bread and are quite delicious.\u0026nbsp;\u0026nbsp; Did you know that if you are feeling really lazy (and I was today) you can bake your muffins in one cake tin and call them a muffin cake?\u0026nbsp; You can!\u0026nbsp; With just a few adjustments on time and temperature, they make a lovely cake!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8850_zps82831488.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8850_zps82831488.jpg\" height=\"371\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are perfect cut into wedges and then serves along side of soups and salads and stews . . . warm and slathered with butter. \u0026nbsp; This cheese and onion muffin cake is absolutely flippin gorgeous! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8853_zps3fb2af49.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8853_zps3fb2af49.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had it with our leek and potato soup and it was just lovely.\u0026nbsp; Perfect even.\u0026nbsp; It had a beautiful texture and the flavours were just wow.\u0026nbsp;\u0026nbsp; Cheese and Onion Muffin Cake.\u0026nbsp; Make it soon.\u0026nbsp; You'll be glad you did!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8846_zps0a2ff2e4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8846_zps0a2ff2e4.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cheese \u0026amp; Onion Muffin Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 9 inch cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-onion-muffin-cake\" 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\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is like one big huge muffin, stogged full of lovely cheese and onion \nflavours.\u0026nbsp; Perfect for with soups or stews, or even on it's own served \nwarm, cut into wedges and slathered with butter.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n250g of plain flour (1 3\/4 cup)\u003C\/div\u003E\n3 1\/2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\npinch of cayenne pepper\u003C\/div\u003E\npinch of coarse black pepper\u003C\/div\u003E\n50g of butter, melted (scant 1\/4 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n225ml of milk (1 cup)\u003C\/div\u003E\n120g of grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n3 spring onions, coarsely chopped\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_8859_zpse3f47da8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8859_zpse3f47da8.jpg\" height=\"400\" width=\"383\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a 9 inch round cake tin very well and line with paper.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8851_zps3d71b8ea.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8851_zps3d71b8ea.jpg\" height=\"370\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift\n the flour, baking powder, salt and both peppers into a bowl.\u0026nbsp;\u0026nbsp; Stir in \nthe cheese and onions with a fork, holding back a little bit of each to \nsprinkle on top.\u0026nbsp;\u0026nbsp; Whisk together the egg, milk and melted butter.\u0026nbsp; Add \nall at once to the dry ingredients and stir together just to combine.\u0026nbsp; \nPour the resultant batter into the pan.\u0026nbsp; Sprinkle the reserved cheese \nand onion over top.\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_8852_zpsc69017cc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8852_zpsc69017cc.jpg\" height=\"360\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the heated oven for 25 to 30 \nminutes until well risen and a toothpick inserted in the centre comes \nout clean.\u0026nbsp;\u0026nbsp; Allow to cool in the pan for about 5 miutes before lifting \nout to a wire rack to finish cooling.\u0026nbsp;\u0026nbsp; Serve warm, cut into wedges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8855_zps6c72ce46.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8855_zps6c72ce46.jpg\" height=\"340\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlternately you could cook this as muffins.\u0026nbsp; Just scoop the batter into 12 well buttered medium muffin cups and bake for 15 to 20 minutes at 220*C\/425*F\/ gas mark 7. \u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8265494690456286400\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/cheese-and-onion-muffin-cake.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8265494690456286400"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8265494690456286400"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/cheese-and-onion-muffin-cake.html","title":"Cheese and Onion Muffin Cake"}],"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"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4968519346031704007"},"published":{"$t":"2014-09-26T05:00:00.001+01:00"},"updated":{"$t":"2023-06-28T13:01:33.826+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fabulous Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"}],"title":{"type":"text","$t":"Flaky Goat Cheese and Chive Biscuits"},"content":{"type":"html","$t":"\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7279_zps5a921d7a.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI am a huge fan of quick breads . . .\u0026nbsp; muffins, loaves . . .\u0026nbsp; scones, biscuits. \u0026nbsp; Scones and biscuits are really quite similar. \u0026nbsp; The basic ingredients are essentially the same . . .\u0026nbsp; flour, butter or shortening, milk or cream, leavening, and a bit of salt and possibly sugar.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThe method of preparation, too, is pretty similar . . . you sift the dry ingredients, cut in the fat, and add the liquid. As with biscuits, the scone dough is rolled and cut into shapes.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI guess the main difference is in texture.\u0026nbsp; Generally speaking, Scones are crumbly and biscuits are flaky!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7270_zpsbe7a7601.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI think another difference\u0026nbsp; lies\u0026nbsp; in the type of fat which is used, \nand in how you incorporate it.\u0026nbsp; Traditionally in biscuits the fat is cut\n in with a pastry blender and in scones it is rubbed in with the \nfingertips. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIn a scone, more often than not you will use butter and in\n a biscuit . . .\u0026nbsp; vegetable fat of some sort, but that is not always the\n case . . . and too, scones tend to be more on the sweet side than the \nsavoury.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"566\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7272_zpsdfd6900d.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;These flaky savoury breads I am showing you here today are called \nbiscuits . . .\u0026nbsp; but they use butter instead of vegetable oil and the fat\n is rubbed into the flour mixture, instead of cut into it with a pastry \nblender . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESo in those respects they are more like scones . . .\u0026nbsp; but\n they are not sweet in the least.\u0026nbsp; These are also a bit sturdier and flakier than a \nscone . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7271_zpsa7f6ab95.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"621\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWhich is not to say that they are heavy, because they are not heavy in \nthe least.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThese are delightfully light and filled with lovely layers .\n . .\u0026nbsp; flaky buttery layers . . .\u0026nbsp; with pockets oozing with rich soft goats cheese . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"608\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7276_zps803a5407.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nand lovely little flecks of oniony chives.\u0026nbsp;\u0026nbsp; These go wonderfully with soups and stews . . .\u0026nbsp; with sliced meats and cheeses.\u0026nbsp;\u0026nbsp; Heck they would even be fabulous with bacon and eggs for breakfast.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7277_zps17f5eb12.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nWe enjoyed them today with hot mugs of soup.\u0026nbsp; They went down a real treat.\u0026nbsp; I had halved the recipe because I did not have enough goats cheese to do a full recipe.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI forgot to pick some up when I did my shopping yesterday . . .\u0026nbsp; but happily they turned out just beautifully, despite halving the recipe.\u0026nbsp; Flaky.\u0026nbsp; Rich.\u0026nbsp; Savoury.\u0026nbsp; Moreish.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7278_zps64fe3704.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\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*Flaky Goat Cheese and Chive Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 2-inch square biscuits\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/flaky-goats-cheese-and-chive-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp; \u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFlaky and delicious with lots of buttery and cheesy layers!\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n280g of plain flour (2 cups or 10 ounces)\u003C\/div\u003E\n2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp bicarbonate of soda (baking soda)\u003C\/div\u003E\n3\/4 tsp fine sea salt\u003C\/div\u003E\n1\/2 tsp freshly ground black pepper\u003C\/div\u003E\n135g of grated Parmesan cheese (3\/4 cup, or 1 3\/4 ounces)\u003C\/div\u003E\n6 TBS cold unsalted butter, cut into 1\/2 inch chunks\u003C\/div\u003E\n3 TBS chopped chives\u003C\/div\u003E\n179g of fresh goats cheese, divided (about 1 cup in total)\u003C\/div\u003E\n180ml of buttermilk (about 3\/4 cup)\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7273_zps6262fb04.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"621\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift\n the flour, baking powder and soda into a bowl.\u0026nbsp; Whisk in the salt, \npepper and parmesan cheese.\u0026nbsp;\u0026nbsp; Drop in the butter.\u0026nbsp; Work it into the \nflour mixture using your fingertips or a pastry blender, until you have \nthe butter about half incorporated and half pea sized bits remaining.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Stir in the chives and crumble in half of the goats cheese.\u0026nbsp;\u0026nbsp; Add the \nbuttermilk a bit at a time, stirring it in with a fork, until the dough \njust begins to clump together and there are no dry floury bits \nremaining.\u0026nbsp; You may need all of the buttermilk, or less, or more, \ndepending on your flour and the day.\u0026nbsp; Gently knead in the bowl a few \ntimes to form a ball.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7279_zps5a921d7a.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nTip the dough out onto a lightly \nfloured surface.\u0026nbsp; Roll out into a rectangle which is 1\/2 inch thick and \nroughly twice as long as it is wide.\u0026nbsp; Turn the dough so that the long \nside is facing you.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMentally divide the dough in quarters lengthwise.\u0026nbsp; \nCrumble 2\/3 of the remaining goats cheese into the centre two quarters.\u0026nbsp;\n Fold the outer two quarters over to meet in the centre from the short \nedges.\u0026nbsp; Turn the dough so that the short side is facing you.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESprinkle \nthe remaining goats cheese down one half of this and fold the other half\n over to enclose, like a book.\u0026nbsp;\u0026nbsp; Pat out gently to flatten slightly and \nthen roll it up into a loose spiral beginning at the narrow end.\u0026nbsp; Pat \nthe dough out into an 8 inch square that is about 3\/4 inch thick.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Trim \nthe edges with a sharp knife and then using a straight up and down cut \nwith a sharp knife, cut into 16 2-inch squares.\u0026nbsp; Place them onto a \nbaking sheet which is lined with baking paper, leaving several inches in\n between each.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Flaky Goat Cheese and Chive Biscuits\" border=\"0\" height=\"621\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7282_zps78bcff14.jpg\" title=\"Flaky Goat Cheese and Chive Biscuits\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nBake for 15 to 18 minutes until they are well \nrisen and golden brown.\u0026nbsp;\u0026nbsp; Allow to cool for five to ten minutes prior to\n indulging.\u0026nbsp;\u0026nbsp; Best on the day they are baked, but these will keep at \nroom temperature for several days.\u0026nbsp; Reheat in the oven for a few minutes\n to crisp up.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cb\u003E\nNote\u003C\/b\u003E - You can successfully cut the recipe in half \nand it works fine.\u0026nbsp; Also you can freeze the biscuits prior to baking for\n use at another time.\u0026nbsp; Freeze solid on the baking sheet and then pack \ninto zip lock bags to bake off when you like.\u0026nbsp; Partially thaw prior to \nbaking.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4968519346031704007\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/flaky-goat-cheese-and-chive-biscuits.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4968519346031704007"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4968519346031704007"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/flaky-goat-cheese-and-chive-biscuits.html","title":"Flaky Goat Cheese and Chive Biscuits"}],"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-1524427398800775352"},"published":{"$t":"2014-05-08T04:00:00.000+01:00"},"updated":{"$t":"2014-05-08T04:00:05.069+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"}],"title":{"type":"text","$t":"Gruyère and Mustard Sticks"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4101_zps057c94c0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4101_zps057c94c0.jpg\" height=\"329\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EI always keep a few packs of all butter puff pastry in the freezer. \u0026nbsp;It always comes in handy. \u0026nbsp;I do have to say it's really fussy to make your own from scratch and a lot of chef's don't bother, unless they are pastry chef's \u0026nbsp;and it's their forte. \u0026nbsp;It is not my forte. \u0026nbsp;Besides . . . \u0026nbsp;as I've always been quick to say, I am rather lazy about certain things, and puff pastry is one of them. \u0026nbsp; \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/parsnipandapplesoup006.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt turned rather cold and rainy today (Tuesday as I write this) and so I made us a nice pot of soup to help to warm our innards. \u0026nbsp; A delicious \u003Cb\u003E\u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/09\/parsnip-apple-and-thyme-soup.html\" target=\"_blank\"\u003EParsnip, Apple and Thyme Soup\u003C\/a\u003E\u003C\/b\u003E. \u0026nbsp;I have made this many times and it always goes down a real treat. \u0026nbsp;I also always have Parsnips and Apples in the house, so it was very easily done. \u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4102_zpsb0487282.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4102_zpsb0487282.jpg\" height=\"373\" width=\"400\" \/\u003E\u0026nbsp; \u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EI decided to create some Puff Pastry bread sticks to go with the soup. \u0026nbsp; You could also serve them as tasty appetizers with drinks. \u0026nbsp;They are ever so easy to make and go together very quickly. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4103_zpsceb6ac74.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4103_zpsceb6ac74.jpg\" height=\"365\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EIt's as simple as spreading some puff pastry with mustard, folding it over and cutting the pastry into sticks . . . \u0026nbsp;glazing it with an egg yolk wash, sprinkling with some coarse sea salt and sprinkling with grated gruyere cheese. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4104_zps23ecde01.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4104_zps23ecde01.jpg\" height=\"360\" width=\"400\" \/\u003E \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EFifteen to eighteen minutes later you are rewarded with buttery crisp sticks . . . with the slight tang of Dijon in the middle and the satisfyingly rich crunch of toasted\u0026nbsp;Gruyère\u0026nbsp;on top. \u0026nbsp; They were absolutely perfect with the soup,\u0026nbsp;and I do confess . . . I ate another one . . . okay . . . \u0026nbsp;so it was \u0026nbsp;two . . . in the evening as we sat and watched the telly. \u0026nbsp;I know . . . \u0026nbsp;but I truly couldn't resist them!\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4100_zpsf7f98852.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4100_zpsf7f98852.jpg\" height=\"400\" width=\"390\" \/\u003E\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E*\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003EGruyère\u003C\/span\u003E\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u0026nbsp;and Mustard Sticks*\u003C\/span\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003EMakes 12\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gruyer-and-mustard-sticks\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003EThese are beautiful served with soups or drinks.\u0026nbsp; Crisp and buttery with a hint of spicy mustard inside and\u0026nbsp; tangy cheese baked on the outside. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1 sheet of ready roll puff pastry, all butter if possible\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E3 TBS Dijon mustard\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E1 small free range egg, beaten with 1 tsp water\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E85g grated\u0026nbsp;\u003C\/span\u003EGruyère\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;cheese (3 ounces)\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E2 TBS freshly grated Parmesan Cheese\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003Eflaked sea salt to sprinkle \u0026nbsp; \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4109_zps0b4756e1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4109_zps0b4756e1.jpg\" height=\"400\" width=\"372\" \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333; font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a baking sheet with baking paper.\u0026nbsp; Set aside. \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EUnroll the pastry and spread the mustard over the bottom half of it, leaving a 1\/2 inch border.\u0026nbsp;\u0026nbsp; Brush all around the edges with the beaten egg.\u0026nbsp; Fold the top of the puff pastry down over the mustard covered half, lining up the edges to meet.\u0026nbsp; Press lightly together on the edges, then trim with a pastry trimmer to even everything out.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EWith the folded edge away from you cut once down the middle of the pastry from top to bottom, then across six times, creating 12 even\u0026nbsp; batons Place them onto the prepared baking sheet, making sure there is plenty of room between each for rising. Brush the tops lightly with the beaten egg, taking care not to let it drip down the sides.\u0026nbsp;\u0026nbsp; Sprinkle evenly with first the\u0026nbsp;\u003C\/span\u003EGruyère\u0026nbsp;\u003Cspan style=\"font-family: inherit;\"\u003Echeese and then the Parmesan cheese.\u0026nbsp;\u0026nbsp; Sprinkle a bit of flaked salt over top.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003EBang into the oven and bake for 15 to 18 minutes until well risen and golden brown.\u0026nbsp;\u0026nbsp; Serve warm\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1524427398800775352\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/gruyere-and-mustard-sticks.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1524427398800775352"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1524427398800775352"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/gruyere-and-mustard-sticks.html","title":"Gruyère and Mustard Sticks"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4557371986714349967"},"published":{"$t":"2013-10-18T04:00:00.000+01:00"},"updated":{"$t":"2013-10-18T12:34:24.058+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Shepherd's Pie Buns"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1236_zps63655b3a.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1236_zps63655b3a.jpg\" width=\"386\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EDo you remember these delicious \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/06\/crusty-lasagna-buns.html\"\u003E\u003Cb\u003ECrusty Lasagna Buns\u003C\/b\u003E\u003C\/a\u003E?\u0026nbsp; Tasty meaty lasagna sauce, stuffed into a bun, slathered with cheese and baked until the cheese oozes and the sauce is bubbling up.\u0026nbsp; Oh so good with a salad on the side.\u0026nbsp; Nom!\u0026nbsp; Nom!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1233_zps8d2f53e5.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1233_zps8d2f53e5.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nI got to thinking about those today and the wheels started turning and then the light went on.\u0026nbsp;\u0026nbsp; I thought, how about a Crusty Shepherd's Pie Bun???\u0026nbsp;\u0026nbsp; Doesn't that sound scrummy!\u0026nbsp; It does to me too!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1234_zps0b5c375e.jpg\" border=\"0\" height=\"388\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1234_zps0b5c375e.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nYou know there is a huge difference between Shepherd's Pie and Cottage Pie.\u0026nbsp; Most people seem to think they are interchangeable, but they really are not.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1240_zpseee9571e.jpg\" border=\"0\" height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1240_zpseee9571e.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\nShepherd's Pie = Lamb (Which only makes sense as Shepherds take care of sheep!)\u003C\/div\u003E\n\u003Cdiv\u003E\nCottage Pie = Beef\u0026nbsp; (So called for that lovely \"Thatch\" of potato which covers it!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1241_zps4048efe2.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1241_zps4048efe2.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSo anyways, I decided to create a delicious Shepherd's Pie bun with a delicious lamb filling on the bottom, topped with vegetables and creamy mash, stuffed into a crusty bun and then covered with some grated strong cheddar cheese, then baked until it's all bubbling and golden brown.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSounds scrummy eh?\u0026nbsp;\u0026nbsp; I'll let you in on a secret.\u0026nbsp; It was.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_1239_zps7b23f836.jpg\" border=\"0\" height=\"398\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1239_zps7b23f836.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Shepherd's Pie Buns*\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\/shepherd-s-pie-buns\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nOne\n of your favourite family dinners in a bun.\u0026nbsp; Deliciously different, with\n a tasty meat filling of minced lamb, topped with vegetables and a \nfluffy mash, sprinkle with cheese and baked in a crusty bun.\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nFor the meat layer:\u003Cbr \/\u003E\n1 TBS oil\u003Cbr \/\u003E\n1 shallot, peeled and finely chopped\u003Cbr \/\u003E\n1 small carrot, peeled and grated\u003Cbr \/\u003E\n1 stick of celery, trimmed and minced\u003Cbr \/\u003E\n1 sprig of fresh thyme\u003Cbr \/\u003E\n375g (about 3\/4 pound) of minced lamb\u003Cbr \/\u003E\n60ml of red wine (1\/4 cup)\u003Cbr \/\u003E\n1 TBS tomato ketchup\u003Cbr \/\u003E\n1\/2 tsp Worcestershire Sauce\u003Cbr \/\u003E\n1\/2 lamb bouillion cube, crumbled\u003Cbr \/\u003E\nsea salt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 cup cooked peas and carrots\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the mash:\u0026nbsp; \u003Cbr \/\u003E\n1 pound of large floury potatoes (In the UK a Maris Piper is ideal, in North America\u003Cbr \/\u003E\nI would use a russet or idaho)\u003Cbr \/\u003E\n2 ounces unsalted butter (1\/4 cup, or one half stick)\u003C\/div\u003E\n60ml of milk or cream, gently heated (\/4 cup)\u003Cbr \/\u003E\n\u003Cdiv\u003E\nfine seasalt, freshly ground pepper and freshly grated nutmeg\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n4 large crusty buns\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of grated strong cheddar cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1245_zps988fa6f7.jpg\" border=\"0\" height=\"346\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1245_zps988fa6f7.jpg\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nHeat the oil for the meat layer in a large saucepan.\u0026nbsp; Add the vegetables\n and thyme, and cook over about 8 minutes over low heat, stirring from \ntime to time, until glossy and beginning to soften.\u0026nbsp; Add the lamb mince \nand increase the heat.\u0026nbsp; Cook, stirring constantly, until the meat \nchanges colour and separates.\u0026nbsp; Add the wine, ketchup, Worcestershire \nSauce, crumbled bouillion cube and some salt pepper to taste.\u0026nbsp; Simmer \nover a low heat for 15 to 20 miknutes.\u0026nbsp; It should still be somewhat \njuicy.\u0026nbsp; If it isn't add a bit of broth.\u0026nbsp; Check the seasoning and adjust \nas needed.\u0026nbsp; Keep warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPeel and quarter the potatoes then place the potatoes into a pot of \nlightly salted water to cover.\u0026nbsp; Bring to the boil and cook for 20 to 25 \nminutes until fork tender.\u0026nbsp; Drain well in a colander and then return \nthem to the hot pot.\u0026nbsp; Cover with the lid and give them a good shake, \nwhich will help to break them up.\u0026nbsp; Add the butter and warmed cream or \nmilk, adding the latter a little at a time, whilst mashing the potatoes,\n only adding as much as is needed to give you the correct consistency.\u0026nbsp; \nSeason to taste with salt, pepper and nutmeg.\u0026nbsp; The potatoes should be \nlight, fluffy and creamy.\u0026nbsp; Keep warm.\u003C\/div\u003E\nPreheat the oven\n to 200*C\/400*F\/ gas mark 5.\u0026nbsp; Have ready a baking tray.\u0026nbsp; Cut a thin \nsliver off the tops of each of the crusty rolls.\u0026nbsp; Using your fingers \nremove as much of the insides of the buns as you can, without tearing \nthe outside.\u0026nbsp; You should have a thin shell.\u0026nbsp; Place them onto the baking \ntray.\u0026nbsp;\u0026nbsp; Divide the meat filling between each of the four rolls, Pressing\n it down lightly.\u0026nbsp;\u0026nbsp; Divide the cooked vegetables between each bun, \nplacing them on top of the meat filling.\u0026nbsp; Divide the mashed potatoes \namongst each bun, piling it on top of the vegetables and roughing it up \nwith a fork.\u0026nbsp; Sprinkle the cheese over top of all and then place the \nbaking tray in the oven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 10 to 15 minutes, until the cheese is golden brown and everything is piping hot.\u0026nbsp; Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4557371986714349967\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/shepherds-pie-buns.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4557371986714349967"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4557371986714349967"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/shepherds-pie-buns.html","title":"Shepherd's Pie Buns"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5791450900471982090"},"published":{"$t":"2013-06-14T04:00:00.000+01:00"},"updated":{"$t":"2015-02-27T07:45:25.886+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Homemade Wheat Thins and scrummy cheese . . . "},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6592_zpsbc96fde5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6592_zpsbc96fde5.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;I was recently sent some samples of the\u0026nbsp; \u003Ca href=\"http:\/\/www.thelaughingcow.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003ELaughing Cow \u003C\/b\u003E\u003C\/a\u003Elight range cheese triangles in the newest flavors Emmenthal and Blue Cheese.\u0026nbsp; Did I mention they are \"light?\"\u0026nbsp;\u0026nbsp;\u0026nbsp; Yes, they are light, with there only being 25 calories in each triangle!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have a confession to make.\u0026nbsp; I am a Laughing Cow virgin.\u0026nbsp; Yes, tis true.\u0026nbsp; I have never eaten Laughing Cow triangles. \u0026nbsp; I suppose because we don't have any children in the house, they are just not something I have ever bought, or even thought about buying.\u0026nbsp; They just haven't been on my radar I guess.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo ThreePipeLC_8358_zps4ac54a7a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/ThreePipeLC_8358_zps4ac54a7a.jpg\" height=\"400\" width=\"266\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI guess I am a bit of a cheese snob, which sounds really wierd coming from the mouth of a person who only ever ate Kraft Singles American Cheese or Velveeta the whole time I was growing up.\u0026nbsp; Real cheese never passed my lips.\u0026nbsp; I was afraid to even try it.\u0026nbsp; I just thought I wouldn't like it.\u0026nbsp; I was an adult before I tried real cheese and I have to say that once I tried it, I fell in love with it, and have been ever since.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6595_zps3ed92de9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6595_zps3ed92de9.jpg\" height=\"381\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love Emmental cheese.\u0026nbsp; It has a lovely nutty and fruity taste.\u0026nbsp; I was intrigued at the thought of a Processed cheese triangle flavoured with Emmental . . . what would it taste like?\u0026nbsp; Would it be close to the real thing? \u0026nbsp; hmmm . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6598_zpsafbe88da.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6598_zpsafbe88da.jpg\" height=\"400\" width=\"385\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt tasted really good . . . and just like Emmental!\u0026nbsp;\u0026nbsp; Sweet and nutty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI adore Blue Cheeses . . . Stilton, Danish, Gorgonzola . . . I love them all.\u0026nbsp; Would the Laughing Cow Blue Cheese triangles\u0026nbsp; measure up???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6599_zpsb0adeed9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6599_zpsb0adeed9.jpg\" height=\"367\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was most pleasantly surprised. \u0026nbsp; They most definitely did taste good and most definitely had the beautiful tang of a mild blue cheese. \u0026nbsp; I enjoyed them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6594_zps83d3f07b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6594_zps83d3f07b.jpg\" height=\"336\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpreadable and a good source of calcium the new Laughing Cow triangles are available in grocery shops throughout the country, and at only 25 calories\u0026nbsp; and 1.5g of fat per triangle they make a nice low fat snack!\u0026nbsp; I think they would also be a great addition to children's lunch boxes and with picnic season here, they would be great in the picnic basket as well!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6600_zps86b96e4c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6600_zps86b96e4c.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nKnowing that they are spreadable I was really wanting something crisp and tasty to spread them on and so I thought this would be the perfect time to make my own crackers . . . well, for two reasons really . . . one:\u0026nbsp; homemade always tastes better than store bought and two:\u0026nbsp; I didn't want to ask Todd to pop down to the shops to get me any.\u0026nbsp; Besides he never comes back with what I wanted him to get . . . it's a man thing I think.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6608_zps0912c8a4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6608_zps0912c8a4.jpg\" height=\"385\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt also gave me a chance to use my favourite cookie cutter . . .I love the little dimples it puts into things . . . so cute.\u0026nbsp;\u0026nbsp; I found the perfect recipe via the King Arthur Flour Whole Grain Baking Book.\u0026nbsp;\u0026nbsp; I love wheat thins, so wholesome and tasty.\u0026nbsp;\u0026nbsp; I thought I would give their recipe a try, never guessing that . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6602_zpsc92fd88f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6602_zpsc92fd88f.jpg\" height=\"351\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI would fall completely and utterly in love with them.\u0026nbsp; Believe it or not these taste even BETTER than the original Wheat Thin crackers.\u0026nbsp; Tis totally true.\u0026nbsp; These are fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6604_zpsdb10d499.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6604_zpsdb10d499.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey were really, really tasty spread with both flavors of the Laughing Cow triangles!\u0026nbsp;\u0026nbsp; That's what Todd and I had for lunch today, and it was a really scrummy, light lunch . . . you get a lot of mileage out of one of those triangles I have to say.\u0026nbsp; The flavor is so nice that a little goes a long way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6606_zps93bbb285.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6606_zps93bbb285.jpg\" height=\"356\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd those crackers . . . so crisp and tasty. \u0026nbsp; Almost addictive to say the least.\u0026nbsp; Do give them a try.\u0026nbsp; Thank you King Arthur . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6601_zpsa9fc33dc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6601_zpsa9fc33dc.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Homemade Wheat Thins*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 3 dozen crackers\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-wheat-thins\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nEasy to make and even more delicious than the store bought ones.\u0026nbsp; Adapted lightly from a recipe on the King Arthur Baking site.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n155g whole wheat flour (1 1\/4 cups)\u003C\/div\u003E\n1 1\/2 TBS golden caster sugar\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n1\/4 tsp sweet paprika\u003C\/div\u003E\n1\/4 tsp garlic powder\u003C\/div\u003E\n1\/8 tsp ground black pepper\u003C\/div\u003E\n4 TBS unsalted butter, cold and cut into bits\u003C\/div\u003E\n60ml cold water (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line two large baking sheets with baking parchment paper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMeasure\n the flour, sugar, salt, paprika, garlic powder and black pepper into \nthe bowl of a food processor.\u0026nbsp;\u0026nbsp; Blitz to combine.\u0026nbsp;\u0026nbsp; Drop in the butter \nbits and process for about 20 seconds until well combined and the \nmixture resembles fine bread crumbs.\u0026nbsp;\u0026nbsp; With the motor going, add the \ncold water slowly and process until the mixture begins to clump together\n and form a ball.\u0026nbsp; (Alternately you can rub the butter into the flour \nmixture with your fingertips until the mixture resembles fine bread \ncrumbs and add the water by hand.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTip out onto a lightly \nfloured surface and roll out as thinly as you can.\u0026nbsp; Ideally the thinner \nthey are the crisper the cracker you will have.\u0026nbsp; Cut them into \nrectangles with a pizza cutter, or like me with a really cool cookie \ncutter which has a fluted edge and makes dimples in the crackers.\u0026nbsp; \nTransfer to the baking sheets.\u0026nbsp;\u0026nbsp; Sprinkle with a bit more fine sea salt \nif you so desire and bake for 6 to 8 minutes until golden brown and \ncrisp.\u0026nbsp;\u0026nbsp; Allow the crackers to cool on the baking sheets before storing \nin an airtight container.\u0026nbsp;\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to the people at Three Pipe (Charlotte) and \u003Ca href=\"http:\/\/www.thelaughingcow.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EThe Laughing Cow \u003C\/b\u003E\u003C\/a\u003Efor spreading the love and sending me these tasty samples! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5791450900471982090\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/homemade-wheat-thins-and-scrummy-cheese.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5791450900471982090"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5791450900471982090"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/homemade-wheat-thins-and-scrummy-cheese.html","title":"Homemade Wheat Thins and scrummy cheese . . . "}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6988504046614988574"},"published":{"$t":"2012-04-27T04:00:00.000+01:00"},"updated":{"$t":"2012-04-27T04:00:06.039+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Al Fresco Dining"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family pleasers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"}],"title":{"type":"text","$t":"Onion, Garlic and Cheese Pluckit Bread"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"368\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16391.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDo you remember that \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/04\/cinnamon-roll-pluckit-bread.html\" target=\"_blank\"\u003E\u003Cb\u003ECinnamon Roll Pluckit Bread\u003C\/b\u003E\u003C\/a\u003E that I made a few weeks back???\u0026nbsp; \n\n\n\n\u003Ci\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/i\u003EMy goodness, but it was some good.\u0026nbsp; Are you sitting down???\u0026nbsp; Well . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"337\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16392.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to try making a savoury version.\u0026nbsp; We love our Garlic bread in this house.\u0026nbsp; Umm . . .\u0026nbsp; ok, Todd's\u0026nbsp; not overly keen.\u0026nbsp; He thinks it falls into the same category as Italian food, pizza, pasta and all that.\u0026nbsp; I love garlic bread.\u0026nbsp; (At least I'm honest!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16393.jpg\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I made an Onion, Garlic and Cheese Pluckit Bread!\u0026nbsp; Oh my goodness.\u0026nbsp; It is \u003Cspan style=\"font-size: large;\"\u003E\u003Ci\u003Esome\u003C\/i\u003E\u003C\/span\u003E \u003Cspan style=\"font-size: x-large;\"\u003Egood.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-large;\"\u003E\u0026nbsp;\u003Cimg height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16394.jpg\" width=\"400\" \/\u003E \u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJust imagine a hearty French Boule . . . sliced through and spread inside all over and in all the gaps with a savoury onion and garlic butter, chock full of bits of chopped spring onion, poppy seeds, and a bit of a bite from some hot sauce . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"373\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16395.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow fill those gaps with Monterrey Jack cheese.\u0026nbsp; You can use Pepper Jack if you want some real heat . . . or you can keep it simple and use the ordinary Jack cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"355\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16408.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow wrap that boule in foil and bake it in the oven until the butter all melts into those crevices . . . and the cheese gets all goooey scrummy melted delicious.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"335\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16406.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNow take it out and plunk it down on the table in front of your family and let them dig in.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"341\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16409.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey will\u003Cspan style=\"font-size: large;\"\u003E \u003Ci\u003Elove\u003C\/i\u003E\u003C\/span\u003E it.\u0026nbsp; \u003Ci\u003E\u003Cspan style=\"font-size: large;\"\u003EYou\u003C\/span\u003E\u003C\/i\u003E will love it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16397.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will be instantly addicted.\u0026nbsp; Don't blame me though.\u0026nbsp; You \u003Ci\u003Ewere \u003C\/i\u003Ewarned.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003Cimg height=\"360\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16400.jpg\" width=\"400\" \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Onion, Garlic and Cheese Pluckit Bread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one large scrummy loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/onion-garlic-and-cheese-plucket-bread\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis makes a fabulous party food, or side dish to an Italian meal.\u0026nbsp; Your family will love, Love, LOVE this!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large round un-sliced Boule loaf of bread\u003Cbr \/\u003E\n16 ounces of Monterey Jack cheese, sliced thinly\u003Cbr \/\u003E\n4 ounces of butter, softened\u003Cbr \/\u003E\n1\/2 tsp garlic powder\u003Cbr \/\u003E\n1\/2 tsp onion powder\u003Cbr \/\u003E\n2 tsp poppy seeds\u003Cbr \/\u003E\n1\/2 tsp of hot sauce\u003Cbr \/\u003E\n4 to 6 spring onions, finely chopped\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Place a large piece of foil on a baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut\n the boule of bread lengthwise into cuts, 1\/2 inch apart, cutting all \nthe way through to the bottom but NOT through the bottom.\u0026nbsp; Leave the \nbottom intact.\u0026nbsp; Turn the boule 90* and make cuts again in the same way, \nmaking sure that once again you don't cut all the way through the bottom\n of the loaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir together the softened butter, onion powder, \npoppy seeds, hot sauce and chopped spring onions.\u0026nbsp; Spread this mixture \ndown into the cuts, all the way through the loaf, reservin a couple of \nTBS for the end.\u0026nbsp; Tuck slices of the cheese down into the cuts also.\u0026nbsp; \nPlace the bread onto the foil wrap.\u0026nbsp; Brush the top of the bread all over\n with the remaining butter mixture.\u0026nbsp; Wrap the foil over top of the bread\n to completely enclose it. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 15 minutes.\u0026nbsp; Loosen the foil\n and uncover and bake for an additional 10 minutes.\u0026nbsp; Serve hot at the \ntable.\u0026nbsp; Allow people to pluck their own bits to eat."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6988504046614988574\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/onion-garlic-and-cheese-pluckit-bread.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6988504046614988574"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6988504046614988574"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/onion-garlic-and-cheese-pluckit-bread.html","title":"Onion, Garlic and Cheese Pluckit Bread"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}}]}});