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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\/-\/seasonal+favourites?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/seasonal%20favourites"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/seasonal+favourites\/-\/seasonal+favourites?alt=json-in-script\u0026start-index=31\u0026max-results=30"}],"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":{"$t":"72"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8168730404218736381"},"published":{"$t":"2017-07-31T04:00:00.001+01:00"},"updated":{"$t":"2021-06-24T13:49:43.485+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Buttermilk Dressed Rose Salad Bowl"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-AAMAXF4N_rU\/WXtH-PYnSHI\/AAAAAAABHXw\/YFNhYYKE0lIYmxO05vDIAbygJFgDs9q8wCLcBGAs\/s1600\/DSCN3270.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1516\" data-original-width=\"1600\" height=\"605\" src=\"https:\/\/4.bp.blogspot.com\/-AAMAXF4N_rU\/WXtH-PYnSHI\/AAAAAAABHXw\/YFNhYYKE0lIYmxO05vDIAbygJFgDs9q8wCLcBGAs\/w640-h605\/DSCN3270.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI think you all must know by now how very much I love salad.\u0026nbsp; I eat it all the year through. When we were first married my husband was not convinced that salad was a very good thing . . .\u0026nbsp; he called it rabbit food.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHe has come to actually like them through the years however.\u0026nbsp; As he says, I never make a boring salad!\u0026nbsp; That is a high compliment coming from him! He is a man of very few words.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2L6gsw-xBAY\/WXtIAZC7-1I\/AAAAAAABHX0\/-5Fx3jXZshEs7E7MBDZRUdxGRp45ogmxQCLcBGAs\/s1600\/DSCN3271.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1412\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/1.bp.blogspot.com\/-2L6gsw-xBAY\/WXtIAZC7-1I\/AAAAAAABHX0\/-5Fx3jXZshEs7E7MBDZRUdxGRp45ogmxQCLcBGAs\/w640-h563\/DSCN3271.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nActually he pretty much eats whatever I put in front of him and if he doesn't like it . . .\u0026nbsp; he won't say much of anything at all about it, or\u0026nbsp; . . .\u0026nbsp; if pressed . . .\u0026nbsp; he will simply say, \"It was not one of my favourites.\"\u0026nbsp; How is that for being a gentleman.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-RhwQ9ez4Jto\/WXtH8W3RwbI\/AAAAAAABHXo\/BUvL8VCns1sdlu6dYNSI_ITUebEXlZH-wCLcBGAs\/s1600\/DSCN3272.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1468\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/2.bp.blogspot.com\/-RhwQ9ez4Jto\/WXtH8W3RwbI\/AAAAAAABHXo\/BUvL8VCns1sdlu6dYNSI_ITUebEXlZH-wCLcBGAs\/w640-h586\/DSCN3272.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis salad here today is a recipe I adapted to what I had on hand from the Supper cookbook by the late Marion Cunningham.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EShe adapted from a salad she had eaten which was created by her friend Myrtle Allen of the Ballymaloe Inn and Cooking School in Country Cork, Ireland.\u0026nbsp; Those Allens are great cooks!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-xaUt9bZ4Wbk\/WXtIFvEFbZI\/AAAAAAABHX4\/Ab1a8yxQkYYoCRM1MWuddZXQ1z-gWWeTwCLcBGAs\/s1600\/DSCN3273.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1423\" data-original-width=\"1600\" height=\"568\" src=\"https:\/\/2.bp.blogspot.com\/-xaUt9bZ4Wbk\/WXtIFvEFbZI\/AAAAAAABHX4\/Ab1a8yxQkYYoCRM1MWuddZXQ1z-gWWeTwCLcBGAs\/w640-h568\/DSCN3273.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIt has long been on my bucket list to go to the Ballymalloe Inn.\u0026nbsp; I have all of Rachel Allen's cookery books and I have one by her MIL Darina Allen, called The Forgotten Skills of Cooking.\u0026nbsp; Good cooking runs in the family. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-bg9TarwnSSg\/WXtII4gNKnI\/AAAAAAABHX8\/zrmxmWRHHVoBkuYqjuWDxldB5nmAbrLQACLcBGAs\/s1600\/DSCN3274.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1387\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-bg9TarwnSSg\/WXtII4gNKnI\/AAAAAAABHX8\/zrmxmWRHHVoBkuYqjuWDxldB5nmAbrLQACLcBGAs\/w640-h554\/DSCN3274.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen I saw the recipe for this salad, it intrigued me.\u0026nbsp; A salad composed of crisp lettuce leaves interspersed with fresh and colourful vegetables and topped with a buttermilk dressing. It sounded delicious and as pretty as a picture.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Lzw6TkFlYaM\/WXtITEuLvTI\/AAAAAAABHYA\/IReuhYLuIR8wgWNhj2b5xBxSck7dKokowCLcBGAs\/s1600\/DSCN3275.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1436\" data-original-width=\"1600\" height=\"573\" src=\"https:\/\/3.bp.blogspot.com\/-Lzw6TkFlYaM\/WXtITEuLvTI\/AAAAAAABHYA\/IReuhYLuIR8wgWNhj2b5xBxSck7dKokowCLcBGAs\/w640-h573\/DSCN3275.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe eat with our eyes as much as we do our stomachs and tastebuds, in \nfact it is what we see that first appeals to our appetites' . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESomething might taste really delicious, but if it is visually disgusting looking and highly unappealing to the eye, it takes a really brave person to get past all of that and dig in.\u0026nbsp; We truly do eat with our eyes first.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-hmiev1mJNO0\/WXtIZxzgJHI\/AAAAAAABHYE\/xzgBhkhlRQY9xyRKGL-8rrEAiq4eCsAqACLcBGAs\/s1600\/DSCN3276.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1530\" data-original-width=\"1600\" height=\"611\" src=\"https:\/\/2.bp.blogspot.com\/-hmiev1mJNO0\/WXtIZxzgJHI\/AAAAAAABHYE\/xzgBhkhlRQY9xyRKGL-8rrEAiq4eCsAqACLcBGAs\/w640-h611\/DSCN3276.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThere are only two of us and so I adapted this to smaller bowls for just us . . .\u0026nbsp; you could do the same thing for four lucky individuals, or you could do as the original recipe and compose it in a large shallow salad bowl.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIts all up to you.\u0026nbsp; The Radish rose in the centre is my addition. I thought it would add a pretty and colorful touch, and\u0026nbsp; . . . it did!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-KS-lpVX3WHg\/WXtIcU9TE9I\/AAAAAAABHYI\/tIkU4s6OQXAMgRAAMKQmzjbrrv-u1WBewCLcBGAs\/s1600\/DSCN3277.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1464\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/3.bp.blogspot.com\/-KS-lpVX3WHg\/WXtIcU9TE9I\/AAAAAAABHYI\/tIkU4s6OQXAMgRAAMKQmzjbrrv-u1WBewCLcBGAs\/w640-h584\/DSCN3277.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003EHang onto your hats!\u0026nbsp; You are going to literally love this!\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/2.bp.blogspot.com\/-xaUt9bZ4Wbk\/WXtIFvEFbZI\/AAAAAAABHX4\/Ab1a8yxQkYYoCRM1MWuddZXQ1z-gWWeTwCLcBGAs\/w640-h568\/DSCN3273.JPG\",\"name\":\"Buttermilk Dressed Rose Salad Bowl\",\"prepTime\":\"PT24H20M\",\"cookTime\":\"\",\"totalTime\":\"PT24H20M\",\"description\":\"This is a very pretty salad.  You will need to begin the night before with preparing the lettuce. You can either prepare this in a large shallow salad bowl, or in four individual wide pasta bowls.\",\"yield\":\"4\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"video\":null,\"recipeIngredient\":[\"120 ml buttermilk (1\/2 cup)\",\"120g mayonnaise (1\/2 cup)\",\"2 tsp grated garlic\",\"1\/2 tsp salt\",\"freshly ground black pepper to taste\",\"1 head of round lettuce or iceberg lettuce\",\"4 cooked beetroot, pickled if desired\",\"1 bunch watercress\",\"2 ripe tomatoes\",\"1\/2 English cucumber\",\"1 bunch spring onions\",\"4 hard boiled eggs\",\"4 radishes, made into roses (see note below)\"],\"recipeInstructions\":[\"Prepare the lettuce the night before. Core the lettuce and submerge, cored end down, into a bowl of ice cold water. Remove and shake any excess water away. Wrap in several layers of paper kitchen towelling and place in the refrigerator over night.\",\"Make the dressing by putting all of the ingredients into a jar and shaking them together to blend well. Chill in the refrigerator until you need it.\",\"When you are ready to make the salad, carefully separate the salad leaves. Remove any woody stems from the watercress and discard. Cut the tomatoes into wedges. Peel the hard boil eggs and cut into wedges. Slice the beetroot into rounds. Chop the spring onions.\",\"Arrange larger salad leaves like a rose in the salad bowl (s). Place some of the smaller leaves in the centre. Tuck the sprigs of water cress, tomato wedges, cucumber slices, egg wedges and beetroot slices in amongst the petals (lettuce leaves). Place the radish roses in the centre and drizzle with some of the dressing. Pass the remainder at the table.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4624538401814\" data-ccmcardnum=\"2\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" draggable=\"false\" src=\"https:\/\/2.bp.blogspot.com\/-xaUt9bZ4Wbk\/WXtIFvEFbZI\/AAAAAAABHX4\/Ab1a8yxQkYYoCRM1MWuddZXQ1z-gWWeTwCLcBGAs\/w640-h568\/DSCN3273.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\" style=\"color: black;\"\u003EButtermilk Dressed Rose Salad Bowl\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan\u003E4\u003C\/span\u003E\u003C\/span\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"border-color: rgb(0, 0, 0); color: black;\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 24 H \u0026amp; 20 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 24 H \u0026amp; 20 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EThis is a very pretty salad.  You will need to begin the night before with preparing the lettuce. You can either prepare this in a large shallow salad bowl, or in four individual wide pasta bowls.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the dressing:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E120 ml buttermilk (1\/2 cup)\u003C\/li\u003E\u003Cli\u003E120g mayonnaise (1\/2 cup)\u003C\/li\u003E\u003Cli\u003E2 tsp grated garlic\u003C\/li\u003E\u003Cli\u003E1\/2 tsp salt\u003C\/li\u003E\u003Cli\u003Efreshly ground black pepper to taste\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the Salad:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1 head of round lettuce or iceberg lettuce\u003C\/li\u003E\u003Cli\u003E4 cooked beetroot, pickled if desired\u003C\/li\u003E\u003Cli\u003E1 bunch watercress\u003C\/li\u003E\u003Cli\u003E2 ripe tomatoes\u003C\/li\u003E\u003Cli\u003E1\/2 English cucumber\u003C\/li\u003E\u003Cli\u003E1 bunch spring onions\u003C\/li\u003E\u003Cli\u003E4 hard boiled eggs\u003C\/li\u003E\u003Cli\u003E4 radishes, made into roses (see note below)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\" style=\"color: black;\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\" style=\"color: black;\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPrepare the lettuce the night before. Core the lettuce and submerge, cored end down, into a bowl of ice cold water. Remove and shake any excess water away. Wrap in several layers of paper kitchen towelling and place in the refrigerator over night.\u003C\/li\u003E\u003Cli\u003EMake the dressing by putting all of the ingredients into a jar and shaking them together to blend well. Chill in the refrigerator until you need it.\u003C\/li\u003E\u003Cli\u003EWhen you are ready to make the salad, carefully separate the salad leaves. Remove any woody stems from the watercress and discard. Cut the tomatoes into wedges. Peel the hard boil eggs and cut into wedges. Slice the beetroot into rounds. Chop the spring onions.\u003C\/li\u003E\u003Cli\u003EArrange larger salad leaves like a rose in the salad bowl (s). Place some of the smaller leaves in the centre. Tuck the sprigs of water cress, tomato wedges, cucumber slices, egg wedges and beetroot slices in amongst the petals (lettuce leaves). Place the radish roses in the centre and drizzle with some of the dressing. Pass the remainder at the table.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\" style=\"color: white;\"\u003E\u003Cdiv class=\"ccm-instagram-icon\" style=\"color: white;\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003ECreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle 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.ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}\u003C\/style\u003E\u003Clink href=\"https:\/\/cdn.recipesgenerator.com\/jPQovFeJmpgtseszCCoZeWhwvUm1\/styles.css?v=1624538819327\" rel=\"stylesheet\"\u003E\u003C\/link\u003E\u003Cscript class=\"ccm-card-script\"\u003Evar ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open(\"\", \"printwin\"); } else { ccmPrintWin.close(); ccmPrintWin = window.open(\"\", \"printwin\"); } var d = ccmPrintWin.document; d.querySelector(\"body\").innerHTML = btn.closest(\".ccm-card\").outerHTML; if (id == \"ccm-printWithoutImage\") { d.querySelector(\".ccm-image\").remove(); } var n = d.createElement(\"style\"); n.innerHTML = document.querySelector(\".ccm-card-styles\").innerHTML + 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src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1624538819327\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003Cscript class=\"ccm-card-u-script\" src=\"https:\/\/cdn.recipesgenerator.com\/jPQovFeJmpgtseszCCoZeWhwvUm1\/code.js?v=1624538819327\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-M_lEf5T4mig\/WXtJtZTYuJI\/AAAAAAABHYc\/-UphZo4OpCA00-g--svX_7omuXNDswKVQCLcBGAs\/s1600\/maxresdefault.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"How to make radish roses\" border=\"0\" data-original-height=\"1200\" data-original-width=\"1600\" height=\"480\" src=\"https:\/\/3.bp.blogspot.com\/-M_lEf5T4mig\/WXtJtZTYuJI\/AAAAAAABHYc\/-UphZo4OpCA00-g--svX_7omuXNDswKVQCLcBGAs\/w640-h480\/maxresdefault.jpg\" title=\"How to make radish roses\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ETo make radish roses: \u003C\/b\u003E\u003C\/div\u003E\nWash and \nclean your radishes.\u0026nbsp; Dry well.\u0026nbsp; Cut off the tops and root ends so that \nboth are flat.\u0026nbsp; Taking a sharp knife begin at the top end of the radish \nand make several slashes, overlapping them slightly almost all the way \nto the bottom, but leaving the bottom intack.\u0026nbsp; Place in some lightly \nsalted cold water for about fifteen minutes until they open up.\u0026nbsp; Drain \nand pat dry.\u0026nbsp; Use immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo see a video on how to do this \u003Ca href=\"https:\/\/www.youtube.com\/watch?v=ADd6hLW3m1U\" target=\"_blank\"\u003E\u003Cb\u003Eclick here\u003C\/b\u003E\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-i3s6isav048\/WXtIiBT5FwI\/AAAAAAABHYM\/cHSWUDCozp8IXb9hGpZ92ywuG7MoJls4ACLcBGAs\/s1600\/DSCN3280.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1403\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/3.bp.blogspot.com\/-i3s6isav048\/WXtIiBT5FwI\/AAAAAAABHYM\/cHSWUDCozp8IXb9hGpZ92ywuG7MoJls4ACLcBGAs\/w640-h560\/DSCN3280.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIf you are out to impress your loved ones with a salad that is as visually appealing as it is delicious, then this is the salad for you! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-2L6gsw-xBAY\/WXtIAZC7-1I\/AAAAAAABHX0\/-5Fx3jXZshEs7E7MBDZRUdxGRp45ogmxQCLcBGAs\/s1600\/DSCN3271.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Buttermilk Dressed Rose Salad Bowl\" border=\"0\" data-original-height=\"1412\" data-original-width=\"1600\" height=\"563\" src=\"https:\/\/1.bp.blogspot.com\/-2L6gsw-xBAY\/WXtIAZC7-1I\/AAAAAAABHX0\/-5Fx3jXZshEs7E7MBDZRUdxGRp45ogmxQCLcBGAs\/w640-h563\/DSCN3271.JPG\" title=\"Buttermilk Dressed Rose Salad Bowl\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ET\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; letter-spacing: 0.3px;\"\u003Ehis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; letter-spacing: 0.3px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cp style=\"background-color: white; border: none !important; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px; height: auto !important; letter-spacing: 0.3px; margin: 0px 0px 20px; opacity: inherit; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan style=\"border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Cspan face=\"Open Sans, sans-serif\" style=\"border: 0px; box-sizing: border-box; margin: 0px; padding: 0px; vertical-align: baseline;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px) !important; background-position: 0px 0.7em !important; background-repeat: no-repeat; border: 0px; box-sizing: border-box; color: #161616; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.25s ease-in-out 0s; vertical-align: baseline;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8168730404218736381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/buttermilk-dressed-rose-salad-bowl.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8168730404218736381"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8168730404218736381"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/buttermilk-dressed-rose-salad-bowl.html","title":"Buttermilk Dressed Rose Salad Bowl"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-AAMAXF4N_rU\/WXtH-PYnSHI\/AAAAAAABHXw\/YFNhYYKE0lIYmxO05vDIAbygJFgDs9q8wCLcBGAs\/s72-w640-h605-c\/DSCN3270.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6017939748318711540"},"published":{"$t":"2017-05-26T04:00:00.000+01:00"},"updated":{"$t":"2017-05-26T04:00:23.934+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Roasted Tomato and Asparagus Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-jbQ4MvioRYY\/WSbcNShqHpI\/AAAAAAAA-Pg\/VxA4zY5fWAQIpsRsAA729WqTaFWvPx7FwCLcB\/s1600\/unnamed-29.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"611\" data-original-width=\"640\" height=\"381\" src=\"https:\/\/4.bp.blogspot.com\/-jbQ4MvioRYY\/WSbcNShqHpI\/AAAAAAAA-Pg\/VxA4zY5fWAQIpsRsAA729WqTaFWvPx7FwCLcB\/s400\/unnamed-29.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWe really are having some glorious weather this week and going into a Bank Holiday weekend too, which makes for a change.\u0026nbsp; Let's hope it keeps up for the weekend!\u0026nbsp; This be salad weather!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-YswdGZI4BTY\/WSbcNhYV4CI\/AAAAAAAA-Pk\/rYMHaDTWh08Gx577ICEUfIkuk0NIqsynQCEw\/s1600\/unnamed-30.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"610\" data-original-width=\"640\" height=\"381\" src=\"https:\/\/1.bp.blogspot.com\/-YswdGZI4BTY\/WSbcNhYV4CI\/AAAAAAAA-Pk\/rYMHaDTWh08Gx577ICEUfIkuk0NIqsynQCEw\/s400\/unnamed-30.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI am a HUGE salad fan!\u0026nbsp; The Toddster, not so much although he would be the first to admit that I never make boring salads.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-weP4D6cB4ec\/WSbcNn89tCI\/AAAAAAAA-QE\/WvY6dSN6k7kuSs8dNBChe4E6izQOITy8QCEw\/s1600\/unnamed-31.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:\/\/1.bp.blogspot.com\/-weP4D6cB4ec\/WSbcNn89tCI\/AAAAAAAA-QE\/WvY6dSN6k7kuSs8dNBChe4E6izQOITy8QCEw\/s400\/unnamed-31.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI like to make interesting salads, and salads that take advantage of fresh seasonal ingredients.\u0026nbsp; For instance, British Asparagus is in season at the moment.\u0026nbsp; I don't eat asparagus any other time of the year because there is just \nno comparison in flavour. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-pTWj8AOj768\/WSbcOCZvLZI\/AAAAAAAA-QE\/tTRSataCmAg4ZEj8ASNSNIiV1Q32JtjNQCEw\/s1600\/unnamed-32.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"592\" data-original-width=\"640\" height=\"370\" src=\"https:\/\/2.bp.blogspot.com\/-pTWj8AOj768\/WSbcOCZvLZI\/AAAAAAAA-QE\/tTRSataCmAg4ZEj8ASNSNIiV1Q32JtjNQCEw\/s400\/unnamed-32.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nI believe in eating seasonally. \u0026nbsp; I don't \nthink asparagus that has been shipped over from Peru in the depths of \nwinter has any flavour at all really. \u0026nbsp;The taste never justifies it's \nhigh price in my opinion!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-srM4sv-oOoE\/WSbcOcVJniI\/AAAAAAAA-QE\/xz7dBugpDEgcmI4JmcTovh6Nj89ncSR-wCEw\/s1600\/unnamed-33.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"623\" data-original-width=\"640\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-srM4sv-oOoE\/WSbcOcVJniI\/AAAAAAAA-QE\/xz7dBugpDEgcmI4JmcTovh6Nj89ncSR-wCEw\/s400\/unnamed-33.jpg\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe are also getting some really nice locally grown greenhouse tomatoes at the moment, but no worries there even if you can't get local when it comes to the tomatoes.\u0026nbsp; Roasting enhances the flavour of just about any tomato!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-jj-ud-KmuJU\/WSbcOgF3zOI\/AAAAAAAA-QE\/cW8G_ypVE1E0zMQJBKuoemat315FeODfQCEw\/s1600\/unnamed-34.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"621\" data-original-width=\"640\" height=\"387\" src=\"https:\/\/4.bp.blogspot.com\/-jj-ud-KmuJU\/WSbcOgF3zOI\/AAAAAAAA-QE\/cW8G_ypVE1E0zMQJBKuoemat315FeODfQCEw\/s400\/unnamed-34.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nWith its punchy lemon rnch dressing, the sweetness of the roasted tomatoes and that earthy asparagus, the beautiful bow tie pasta (use whole wheat if you can get it, its a bit nuttier!) . . .\u0026nbsp; this makes a beautiful side dish for anything you might be grilling this weekend!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8JRgJPwsqKk\/WSbcPDs0e4I\/AAAAAAAA-QE\/fEADyyGXRYI3xV0nPEHPLl3Nt1jTfhyBwCEw\/s1600\/unnamed-35.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"593\" data-original-width=\"640\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-8JRgJPwsqKk\/WSbcPDs0e4I\/AAAAAAAA-QE\/fEADyyGXRYI3xV0nPEHPLl3Nt1jTfhyBwCEw\/s400\/unnamed-35.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\nYou could actually roast the veg on the BBQ as well.\u0026nbsp; Just pop it onto a baking sheet and pop the baking sheet into the BBQ and close the lid.\u0026nbsp;\u0026nbsp; Roast for approximately the same length of time.\u0026nbsp; I almost guarantee any veggie haters in the family will love this!\u003C\/div\u003E\n\u003Cdiv style=\"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\/-pQYggQ-9KWY\/WSbcPc1vZtI\/AAAAAAAA-QE\/Yb4ptg19YEMFeqzs181PvGyEky31rOunwCEw\/s1600\/unnamed-36.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"612\" data-original-width=\"640\" height=\"382\" src=\"https:\/\/3.bp.blogspot.com\/-pQYggQ-9KWY\/WSbcPc1vZtI\/AAAAAAAA-QE\/Yb4ptg19YEMFeqzs181PvGyEky31rOunwCEw\/s400\/unnamed-36.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\n\u0026nbsp;\u003Cb\u003E\u003Ci\u003E*Pasta Salad with Roasted Tomatoes and Asparagus*\u003C\/i\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasta-salad-with-roasted-tomatoes-and-asparagus\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nA deliciously different Pasta Salad. \u0026nbsp;Easy to make, quick, colourful and very tasty!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 punnet of cherry tomatoes, halved (about 2 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 pound of asparagus, washed and dried\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS chopped fresh basil, plus more for garnish if desired\u003C\/div\u003E\n\u003Cdiv\u003E\nflaked sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS good quality mayonnaise \u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp finely grated lemon zest\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS prepared ranch dressing\u003C\/div\u003E\n\u003Cdiv\u003E\n1 tsp of basil pesto sauce\u003C\/div\u003E\n\u003Cdiv\u003E\n1 pound of farfalle pasta (bow tie)\u003C\/div\u003E\n\u003Cdiv\u003E\nfreshly grated Parmesan cheese to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPreheat\n the oven to 220*C\/425*F. gas mark 7. \u0026nbsp;Have ready a baking sheet which \nyou have lined with foil and lightly sprayed with oil.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nCut\n the asparagus into 2 inch lengths, put the into a bowl with the tomato \nhalves. \u0026nbsp; Drizzle with olive oil and sprinkle with salt and pepper.\u0026nbsp; Add\n the fresh basil. \u0026nbsp;Toss all together to coat. \u0026nbsp; Spread out into a single\n layer on the baking sheet, making sure the cut sides of the tomatoes are\n facing up. \u0026nbsp; Roast in the heated oven for 8 to 10 minutes or until the \ntomatoes start to blister and the asparagus is tender crisp. \u0026nbsp;Set aside to cool.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nPlace\n the pasta in a pot of lightly salted boiling water and cook to al \ndente, according to the package directions. \u0026nbsp;Drain well, rinse with cold\n water to cool down, and rinse again.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\n the mayonnaise,\u0026nbsp; ranch dressing, lemon zest and pesto together in the \nbowl you tossed the vegetables with the oil in. \u0026nbsp; Add the pasta and toss\n to\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\ncoat. \u0026nbsp; Fold in the asparagus and roasted tomatoes. \n\u0026nbsp;Sprinkle with some freshly grated Parmesan cheese and serve garnished \nwith fresh chopped basil\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nif you wish.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003ENote\u003C\/b\u003E - You could add leftover chopped cooked chicken, ham or fish if you wanted to make this into a whole meal salad.\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\nHave a lovely weekend and Bon Appetit!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6017939748318711540\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/roasted-tomato-and-asparagus-salad.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6017939748318711540"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6017939748318711540"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/roasted-tomato-and-asparagus-salad.html","title":"Roasted Tomato and Asparagus Salad"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-jbQ4MvioRYY\/WSbcNShqHpI\/AAAAAAAA-Pg\/VxA4zY5fWAQIpsRsAA729WqTaFWvPx7FwCLcB\/s72-c\/unnamed-29.jpg","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5572453403706843771"},"published":{"$t":"2016-09-12T04:00:00.000+01:00"},"updated":{"$t":"2016-09-12T04:00:44.105+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"}],"title":{"type":"text","$t":"Tomato Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN8840_zpspcsiuawf.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8840_zpspcsiuawf.jpg\" width=\"392\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a recipe that I have made on here before, but it was so long ago and the photos are so poor I wanted to do it again, using the fresh tomatoes from our garden.\u0026nbsp; This is a winner of a recipe and one I just love.\u0026nbsp; It is so good that I felt it deserved a new write up and updated photographs!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN8841_zpshdz4vyri.jpg\" border=\"0\" height=\"396\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8841_zpshdz4vyri.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is a pie I make every year about this time of year, when the tomatoes are ripe and fresh off the vine.\u0026nbsp; A pie this delicious is deserving of really good tomatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN8842_zpsjipo8yam.jpg\" border=\"0\" height=\"381\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8842_zpsjipo8yam.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf you are not fond of the skins of tomatoes in cooked things, you may blanche the tomatoes first and remove them.\u0026nbsp; Just cut a cross into the skins at the bottom of each tomato and immerse in boiled water for 2 minutes.\u0026nbsp; Just when you see the skins beginning to peel back a bit from the cross, you can put them into ice water to cool them down and then the skins will slip off very easily\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8843_zpsmkbrreof.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8843_zpsmkbrreof.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUse a good cheddar and a good mayonnaise for this.\u0026nbsp; I like French Mayonnaise, but Helman's is also very good.\u0026nbsp; I don't recommend low fat, for either the cheese or the mayonnaise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN8844_zpssczf9ys8.jpg\" border=\"0\" height=\"385\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8844_zpssczf9ys8.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis tasty pie is not low in calories or fat, but as a once a year indulgence it goes down a real treat!\u0026nbsp; I used basil from my garden as well. I have bush basil this year, which has very tiny leaves instead of the larger ones.\u0026nbsp; It\u0026nbsp; very well and dries very well also!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8846_zpsdtjav8wc.jpg\" border=\"0\" height=\"369\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8846_zpsdtjav8wc.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Tomato Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4-6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/tomato-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a really\n tasty supper dish, just perfect for these summer days when the tomatoes\n are ripening on the vine faster\u003Cb\u003E \u003C\/b\u003Ethan we can get them used up!\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 to 3 large tomatoes\u003Cbr \/\u003E\n1 small bunch of spring onions, thinly sliced\u003Cbr \/\u003E\n1 TBS julliened fresh basil (roll several leaves into a cigar shape and cut crosswise)\u003Cbr \/\u003E\nsea salt and freshly ground black pepper\u003Cbr \/\u003E\n3\/4 to 1 cup good quality mayonnaise (I like to use French Mayonnaise)\u003Cbr \/\u003E\n1 cup grated sharp cheddar cheese\u003Cbr \/\u003E\n1 partially baked 9 inch deep pie shell\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPre-heat\n the oven to 180*C\/350*F.\u0026nbsp; If you are using fresh tomatoes, peel.\u0026nbsp; This \ncan be very easily done by cutting a small x with a sharp knife on the \nbottom.\u0026nbsp;\u0026nbsp; Dip into boiling water and leave for 30 to 40 seconds.\u0026nbsp; Remove\n from the boiling water and plunge into ice water.\u0026nbsp; The skin should now \neasily slip right off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSlice the tomatoes into thick slices.\u0026nbsp; \nPlace them in layers into the pastry shell, sprinkling each layer with \nsome spring onions, basil, salt and pepper.\u0026nbsp; Mix together the mayonnaise\n and the cheese.\u0026nbsp; Spread this mixture over top of the tomatoes.\u0026nbsp; Bake \nfor 30 to 45 minutes, until the filling is nicely browned.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRemove and allow to sit for 10 minutes before cutting into slices to serve.\u0026nbsp; Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN8863_zpsgn3nhofz.jpg\" border=\"0\" height=\"233\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A\/DSCN8863_zpsgn3nhofz.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will feel inspired to bake this.\u0026nbsp; It's really delicious.\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5572453403706843771\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/tomato-pie.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5572453403706843771"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5572453403706843771"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/09\/tomato-pie.html","title":"Tomato Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6671409062285855731"},"published":{"$t":"2015-11-13T04:00:00.001+00:00"},"updated":{"$t":"2022-02-21T13:23:33.691+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leeks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Ham Hock, Leek \u0026 Cheese Pie"},"content":{"type":"html","$t":"\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3888_zpsbqgrshte.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"629\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nWhere we live in Blacon, a suburb of Chester City,\u0026nbsp; we are surrounded by Leek fields.\u0026nbsp; You can smell them in the air this time of year and it's a gorgeous smell.\u0026nbsp; It makes your taste buds tingle and your mouth water.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELeeks are a real autumn and winter favourite in our house and November 1st marks the beginning of the \u003Ca href=\"http:\/\/www.britishleeks.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EBritish Leek \u003C\/b\u003E\u003C\/a\u003ESeason.\u0026nbsp; I have to say with all honesty . . .\u0026nbsp; there is no leek tastier than a fresh British Leek, grown in British soil and harvested and sold within days of being harvested. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI love to buy local and buy fresh.\u0026nbsp; Leeks are a seasonal treat we start to enjoy every autumn\u003Cb\u003E, \u003C\/b\u003Eand they figure heavily in our diet throughout the season.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/leek_zpsexih3ble.png\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"564\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nInterestingly enough, Leeks have been cultivated since the time of the Ancient Egyptians and were probably, in all liklihood, a fundamental part of the diet of those who built the pyramids. Hippocrates the ancient Greek physician and ‘father of medicine’ prescribed the leek as a cure for nosebleeds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nPhoenician traders are said to have introduced the leek to Wales when they were trading for tin in the British Isles – an act that would unexpectedly elevate this humble veg to national status thousands of years later, for today the Leek is indeed the Welsh National Symbol!\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=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"462\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3885_zps8ekyse2p.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nLike garlic and onions, leeks are a member of the allium family.\u0026nbsp; They have their own distinct flavour however, being quite harsh when raw (only very young leeks are eaten this way.)\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\u003EOnce cooked, they develop a very delicate flavour, similar to a mild onion but with a extra hint of sweetness. Two thirds of their length is white and firm, and this is the part that is mainly eaten.\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\u003EThe rest of the third is made up of the leaves (flags), most of which are discarded.\u0026nbsp; I find them quite useful when making flavourful stocks.\u0026nbsp; I find them to be a very versatile ingredient which works well both in hearthy main dishes, delicious side dishes, and of course in toothsome soups!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"590\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3886_zpssvb6kljq.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI recently used some to create a delicious pie . . . Ham Hock, Leek and Cheese Pie. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ERich, buttery and flaky puff pastry, encasing a fabulous filling, perfectly showcases this delicious autumn\/winter vegetable.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"554\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3893_zps8jecgomg.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nYou get the smokiness of the ham hock . . . which goes wonderfully with the sweetness of leeks . . . leeks which have been sauteed in butter . . .\u0026nbsp; long and slow to help bring out their very best\u0026nbsp; . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"589\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3894_zps3ptr3tt0.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;Add to that the richess of double cream . . .\u0026nbsp; and gruyere cheese, which has a nutty sweet flavour . . .\u0026nbsp; and you have a beautiful combination of flavours that is at once sublime and yet quite outstanding in every way.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3895_zpsft2hv21z.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;From the moment your fork breaks down through that buttery flakiness into that rich filling you know you are in for a real treat.\u0026nbsp; And it does not disappoint . . .\u0026nbsp; NOT\u0026nbsp; in the least.\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=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3896_zpsliiirxlr.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"637\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is magnificent.\u0026nbsp; End of. \u0026nbsp; All you really need on the side is a mixed salad to complete your meal.\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\u0026nbsp;\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3887_zpskbonks7y.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"635\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Ham Hock, Leek and Cheese Pie*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/leek-pie\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nA deliciously creamy leek and cheese filling between two flakey rounds of puff pastry.\u0026nbsp; Fabulous.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 TBS plain flour\u003C\/div\u003E\n60g of butter, softened (1\/4 cup)\u003C\/div\u003E\n500g of finely chopped leeks (the white part only) (about 4 cups)\u003C\/div\u003E\n225ml of heavy cream (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp freshly grated nutmeg\u003C\/div\u003E\n250g of gruyere cheese, grated (1\/2 pound)\u003C\/div\u003E\n\u003Cdiv\u003E\n100g of cooked ham hock, shredded\u003C\/div\u003E\n750g puff pastry (1 1\/2 pounds)\u003C\/div\u003E\n1 large free range egg, beaten with 1 tsp water\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=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3890_zpszekwdbvo.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"581\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHeat\n the butter in a large skillet over low heat.\u0026nbsp; Once it melts and begins \nto foam, add the leeks.\u0026nbsp;\u0026nbsp; Cook, stirring frequently, until they are very\n softened,\u0026nbsp; without allowing them to colour. Stir in the flour \u0026nbsp; Add the\n cream to the leeks, along with the nutmeg and some seasoning.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIncrease\n the heat to high, stirring constantly.\u0026nbsp; Remove from the heat as soon as\n it begins to boil.\u0026nbsp; Set aside and allow to cool to room temperature.\u0026nbsp; \nStir in the ham hock and the cheese.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F. gas mark 6.\u0026nbsp; Lightly butter a large baking tray.\u0026nbsp; Line with baking paper.\u0026nbsp; Butter the paper.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"629\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3902_zpsuj8yyrte.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide\n the pastry in half.\u0026nbsp;\u0026nbsp; Roll out each piece to a 10 inch in diameter \ncircle on a lightly floured board.\u0026nbsp; Place one disc onto the paper lined \nbaking tray. \u0026nbsp; Brush the surface lightly with some of the beaten egg \nmixture.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESpoon the leek cheese filling into the middle of the pastry \ndisc and spread it out, leaving a 1 inch border free all the way around \nthe edge of the disc.\u0026nbsp; Top with the other disc of pastry.\u0026nbsp; Crimp the \nedges all the way around to seal.\u0026nbsp; Brush the top with more of the beaten\n egg mixture. Make a few slits in top to vent.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"427\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3897_zpsc8nwqs9m.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 10 \nminutes, then lower the oven temperature to 160*C\/325*F\/ gas mark 3 and \nbake for 20 to 25 minutes longer, until crisp and golden brown.\u0026nbsp; Cut \ninto wedges to serve.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Ham Hock, Leek \u0026amp; Cheese Pie\" border=\"0\" height=\"589\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/A%20amazing%20Testing%20ground007\/DSCN3894_zps3ptr3tt0.jpg\" title=\"Ham Hock, Leek \u0026amp; Cheese Pie\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\n\u0026nbsp;For more information on this lovely British Vegetable do check out \u003Ca href=\"http:\/\/www.british-leeks.co.uk\/index.php\" target=\"_blank\"\u003E\u003Cb\u003EBritish Leeks\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; You will find more fun facts, nutritional information, growing information and a whole host of other recipes which showcase this very delicious and versatile vegetable!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6671409062285855731\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/ham-hock-leek-cheese-pie.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6671409062285855731"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6671409062285855731"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/11\/ham-hock-leek-cheese-pie.html","title":"Ham Hock, Leek \u0026 Cheese Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-432707306053703497"},"published":{"$t":"2015-05-08T04:00:00.000+01:00"},"updated":{"$t":"2015-05-08T04:00:06.779+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"jams and preserves"},{"scheme":"http://www.blogger.com/atom/ns#","term":"rhubarb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Rhubarb Butter"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo rhubarb_zps4zldezw8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/rhubarb_zps4zldezw8.jpg\" height=\"265\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNo doubt about it rhubarb is one of my favourite fruits.\u0026nbsp; I look forward to rhubarb season every year and all of the treats I can cook up with it!\u0026nbsp; Pies!\u0026nbsp; Cakes!\u0026nbsp; Crumbles! Butter!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRhubarb Butter?\u0026nbsp; Say what???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1652_zpszr8ykib8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1652_zpszr8ykib8.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYes, Rhubarb Butter.\u0026nbsp; I was trolling through Pinterest the other day looking for something that I could do that would be different with my rhubarb when I fell across this recipe for\u003Ca href=\"http:\/\/www.meghantelpner.com\/blog\/quick-and-sweet-like-rhubarb-butter\/\" target=\"_blank\"\u003E\u003Cb\u003E Rhubarb Butter\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp;\u0026nbsp; It looked pretty healthy as well, using only honey as a sweetener.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1653_zpsvbt6k6fb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1653_zpsvbt6k6fb.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was an opportunity as well for me to get out my heavy duty blender and use it.\u0026nbsp; (you know the Optimim 9400)\u0026nbsp; Anyways, I thought I would make this as we do love rhubarb and we do like to be a bit healthy here once in a while.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1655_zpsqxh8afje.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1655_zpsqxh8afje.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was really simple to make.\u0026nbsp; Just blitz the rhubarb with some apple and then cook it on top of the stove with some honey, vanilla and cinnamon.\u0026nbsp; Easy peasy lemon squeasy.\u0026nbsp;\u0026nbsp; I did cook it for longer than the recipe recommended and I think I could have cooked it even longer.\u0026nbsp; The end result was a\u0026nbsp; type of rhubarb sauce, not quite as thick as what I would call a butter, but it is very, \u003Ci\u003Every\u003C\/i\u003E tasty, and I enjoyed it on my toast this morning.\u0026nbsp; I think it would be great in squares as well.\u0026nbsp; Watch this space!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1651_zpsmr8jlnn5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1651_zpsmr8jlnn5.jpg\" height=\"390\" 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\u003Ci\u003E\u003Cb\u003E*Rhubarb Butter*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one nice jar\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-butter\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\nThere is nothing more delightful spread upon a scone or a piece of toast!\u003C\/div\u003E\n4 large stalks of rhubarb\u003C\/div\u003E\n1 large apple, cored and cut into chunks\u003C\/div\u003E\n125g of liquid honey (1\/2 cup)\u003C\/div\u003E\n2 tsp vanilla\u003C\/div\u003E\nground cinnamon to taste\u003C\/div\u003E\nPlace\n the rhubarb and apple into a powerful blender or food processor.\u0026nbsp; Blitz\n until smooth.\u0026nbsp; Pour the puree into a saucepan.\u0026nbsp; Add the honey and \ncinnamon.\u0026nbsp; Bring to the boil, stirring occasionally.\u0026nbsp;\u0026nbsp; Reduce to a \nsimmer, and then simmer for\u0026nbsp; 15 to 20 minutes, stirring occasionally, \nuntil nice and thick, or the consistency you want it to be.\u0026nbsp;\u0026nbsp; Stir in \nthe vanilla.\u0026nbsp;\u0026nbsp;\u0026nbsp; Pour into a jar.\u0026nbsp;\u0026nbsp; Allow to cool to room temperature and\n then store in the refrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - I cooked mine for about half an hour at least, if not longer and it was fairly thick as you can see.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know what you are thinking though . . .\u0026nbsp; that bread looks awfully delicious!\u0026nbsp; You are right, it IS awfully delicious! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1545_zpsey1tefns.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN1545_zpsey1tefns.jpg\" height=\"215\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat's because it is my favourite bread \u003Ca href=\"http:\/\/vogelsbread.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EVogel's\u003C\/b\u003E\u003C\/a\u003E! \u0026nbsp; The lovely people at Vogel's noted that I had mentioned their bread as being my favourite kind of bread \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/02\/big-breakfast-sarnie.html\" target=\"_blank\"\u003E\u003Cb\u003Ein this\u003C\/b\u003E\u003C\/a\u003E post way back when and were kind enough to send me out four delicious loaves!\u0026nbsp; I was just thrilled to get them, as it \u003Ci\u003EIS\u003C\/i\u003E truly my favourite kind of bread.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhy do I like it?\u0026nbsp;\u0026nbsp; Because it is filled with ALL kinds of \u003Ci\u003Egood\u003C\/i\u003E things.\u0026nbsp; Whole grains.\u0026nbsp; (Kibbled wheat, crushed not ground so more nutrients are maintained.\u0026nbsp; Chopped Rye, not milled.\u0026nbsp; Kibbled Barley for a delicious chewiness.\u0026nbsp; Kibbled Soya for protein and a nutty flavour.\u0026nbsp; Jumbo Oats, heart healthy, slow release energy and packed with taste.)\u0026nbsp; Tasty seeds. (Sunflower Kernels, high in protein, fibre and good fats. \u0026nbsp; Golden Linseed,\u0026nbsp; British, nutrious and totally delicious!)\u0026nbsp; And \u003Cb\u003Enone \u003C\/b\u003Eof the things I don't like in my bread, such as sugar, emulsifiers and preservatives!\u0026nbsp; It is a sturdy loaf . . .\u0026nbsp; with body and substance and it makes fantastic toast and sandwiches.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt also comes in four delicious varieties\u0026nbsp; Soya and Linseed.\u0026nbsp; Sunflower and Barley.\u0026nbsp; Original Mixed Grains and Wholemeal and Oat.\u0026nbsp;\u0026nbsp; I love them all.\u0026nbsp; Where can you get it?\u0026nbsp;\u0026nbsp; Well you can\u003Ca href=\"http:\/\/vogelsbread.co.uk\/shop\/\" target=\"_blank\"\u003E\u003Cb\u003E buy it online \u003C\/b\u003E\u003C\/a\u003Eand have it delivered right to your door.\u0026nbsp;\u0026nbsp;\u0026nbsp; Or you can find it in a number of shops such as Ocado, Sainsbury's, Waitrose, Tesco, Morrisons, Co-op and Budgens starting at £1.50 a loaf.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did not\u0026nbsp; know you could buy it online until just today.\u0026nbsp;\u0026nbsp; Yumm . . . many thanks to the people at Vogel's for sending me my favourite bread.\u0026nbsp; It has been very much enjoyed!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/432707306053703497\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/rhubarb-butter.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/432707306053703497"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/432707306053703497"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/05\/rhubarb-butter.html","title":"Rhubarb Butter"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1672313639859596784"},"published":{"$t":"2014-09-20T04:00:00.001+01:00"},"updated":{"$t":"2022-08-30T12:39:19.410+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Apple and Bramble Hat"},"content":{"type":"html","$t":"\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7186_zps63597ce5.jpg\" title=\"Apple and Bramble Hat\" width=\"621\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nApple and Bramble (blackberries) have to be the quintessential flavour combination for September here in the UK. \u0026nbsp; That's when the apples are ripe and the hedgerows are bursting with fresh blackberries, free for the picking.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhen we lived down in Kent, we were surrounded by orchards and we were welcome to go scrumping each autumn, which is the word they use to describe picking up the windfalls. \u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7181_zpsbf83e896.jpg\" title=\"Apple and Bramble Hat\" width=\"571\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI do so love the names that they give to their puddings over here in the UK. \u0026nbsp; (Pudding itself is another word for dessert!)\u0026nbsp; You are going to absolutely love this Apple and Bramble Hat that I am showing you here today.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's a steamed pudding, with a suet crust . . .\u0026nbsp; coming out almost like a steamed pie really.\u0026nbsp; Just look at that flakey pastry crust there . . .\u0026nbsp; you can see the juices\u0026nbsp; from the fruit on the bottom of the plate.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"592\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7182_zpsacef60e6.jpg\" title=\"Apple and Bramble Hat\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI suppose they call it a \"hat\" because this pudding slightly resembles a Turkish Fez hat. \u0026nbsp; Pie, pudding, hat . . .\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Eit doesn't really matter what it is called.\u0026nbsp; Just know that it is absolutely delicious, and a lot easier to make than you would suppose.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf you \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2013\/11\/beef-ale-parsnip-pudding.html\" target=\"_blank\"\u003E\u003Cb\u003Eclick here,\u003C\/b\u003E\u003C\/a\u003E you will see a photo tutorial I did on how to do the crust, in a previous post.\u0026nbsp; It's the same method for this.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"578\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7183_zpsb0b32549.jpg\" title=\"Apple and Bramble Hat\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThis pudding is filled with lots of lovely tart cooking apple and sweet purple blackberries, with some warm baking spices, butter and a bit of lemon juice . . .\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;all steamed until beautifully blended together for a really delicious and hearty early autumn pudding.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"624\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7185_zps4566a679.jpg\" title=\"Apple and Bramble Hat\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nYou tear the \"hat\" open a bit while it's still hot and prior to serving and drop in a nice dollop of clotted cream if you wish. It's not essential, but comes highly recommended.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOtherwise you can just spoon it into bowls, warm . . .\u0026nbsp; and serve it with some vanilla ice cream, pouring cream or custard (creme anglaise.)\u0026nbsp; That of course is up to you and how decadent and naughty you feel like being.\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7193_zps7ff13692.jpg\" title=\"Apple and Bramble Hat\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Apple and Bramble Hat*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-bramble-hat\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA\n delciously simple steamed pudding filled with lightly spiced and \nsugared apples and blackberries, and butter . . .\u0026nbsp; You are supposed to \ntear open the top and pop in a tablespoon of clotted cream prior to \neating, but this is optional.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g of self raising flour (1 1\/2 cup plus 2 TBS)\u003C\/div\u003E\npinch salt\u003C\/div\u003E\n110g of shredded suet (1\/2 cup)\u003C\/div\u003E\n(can use an equivalent of grated frozen butter if you wish, but the pudding\u003Cbr \/\u003E\nwill be richer)\u003C\/div\u003E\n6 to 8 TBS cold water\u003C\/div\u003E\n1 1\/2 pounds cooking apples, peeled, cored and thinly sliced\u003C\/div\u003E\na small punnet of fresh blackberries (about 1 cup)\u003C\/div\u003E\n75g of soft light brown sugar (6 TBS packed)\u003C\/div\u003E\n1\/4 tsp ground cloves\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/4 tsp ground ginger\u003C\/div\u003E\n1\/2 tsp ground cinnamon\u003C\/div\u003E\nthe finely grated zest of 1 lemon and the juice of 1\/2 lemon\u003C\/div\u003E\n50g unsalted butter (1\/4 cup)\u003C\/div\u003E\nclotted cream (optional)\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\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\"Apple and Bramble Hat\" border=\"0\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7189_zps21b6ee22.jpg\" title=\"Apple and Bramble Hat\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\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\nButter\n a 2 pint pudding basin (4 cup) really well.\u0026nbsp;\u0026nbsp; Sift the flour and salt \ninto a bowl.\u0026nbsp; Drop in the suet and give it a swirl.\u0026nbsp;\u0026nbsp; Stir in enough \ncold water to make a soft, light dough.\u0026nbsp;\u0026nbsp; Knead lightly and roll out on a\n lightly floured board to a large circle 1\/4 inch thick.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ECut off one \nquarter of it and set aside.\u0026nbsp; Use the remaning 2\/3 of the dough to line \nthe pudding basin, sealing the cut edges well together.\u0026nbsp;\u0026nbsp; You should \nhave somewhat of an over hang.\u0026nbsp; Mix together the sugar, cloves, ginger, \ncinnamon and lemon zest.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ELayer the apples and blackberries in the \npudding basin, sprinkling a bit of the sugar mixture in between the \nlayers.\u0026nbsp; Gather up the remaining dough and refoll it into a circle large\n enough to cover the top of the fruit.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDot the butter over top of the \nfruit, and then cover with the dough circle, tucking it down around the \nedges.\u0026nbsp;\u0026nbsp; Trim the edge of the bottom pastry and then fold it over the \nlid, dampening it to secure it and pressing it together firmly.\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\u003ECover \nwith a piece of well-buttered pleated greaseproof paper, allowing room \nfor the pudding to rise.\u0026nbsp;\u0026nbsp; Secure with some string around the edge of \nthe bowl.\u0026nbsp; Place in the top of a steamer and steam for 2 to 2 1\/2 hours,\n topping the steamer off with boiling water as necessary.\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\u003ETurn out \nonto a warmed serving plate and tear the top of the pudding open.\u0026nbsp; Drop \nin the clotted cream.\u0026nbsp;\u0026nbsp; Serve warm.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - If you don't have brambles try using some sultana raisins instead.\u0026nbsp;\u0026nbsp; Then it would taste somewhat like a dutch apple pie!\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1672313639859596784\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/apple-and-bramble-hat.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1672313639859596784"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1672313639859596784"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/09\/apple-and-bramble-hat.html","title":"Apple and Bramble Hat"}],"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-8361260606994764405"},"published":{"$t":"2014-08-05T04:00:00.000+01:00"},"updated":{"$t":"2014-08-11T05:40:41.363+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"August"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"My August Seasonal Favourites!"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-GLnUXXkJBk4\/U9-WkFv5ovI\/AAAAAAAACOI\/0z4XivUN8_A\/s1600\/August.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/3.bp.blogspot.com\/-GLnUXXkJBk4\/U9-WkFv5ovI\/AAAAAAAACOI\/0z4XivUN8_A\/s1600\/August.jpg\" height=\"400\" width=\"303\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always been a strong proponent of seasonal eating. Not only is locally produced seasonal food less expensive\u0026nbsp; but it also tastes a lot better!\u0026nbsp; It also helps to reduce your carbon footprint, and to be honest, I think that it's the most natural and healthiest way to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was just thrilled to be chosen as the CSMA's Seasonal Food Star of the Month!\u0026nbsp; Yay!!\u0026nbsp; If you click \u003Ca href=\"http:\/\/www.csmaclub.co.uk\/smart-spending\/food\/seasonal-food-calendar\/august\" target=\"_blank\"\u003E\u003Cb\u003EHERE\u003C\/b\u003E\u003C\/a\u003E, you can download their Seasonal Calendar of the month which includes some of my seasonal eating and cooking tips and recipes for August eating.\u0026nbsp; You can also read my profile \u003Ca href=\"http:\/\/www.csmaclub.co.uk\/smart-spending\/food\/marie-rayner\" target=\"_blank\"\u003E\u003Cb\u003Ehere.\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think August has to be one of my favourite food months as all of the local produce starts ripening and coming in for harvesting.\u0026nbsp;\u0026nbsp; You have all of the early apples and the blackberries are ripening in the hedgerows not to mention all of the blueberries, plums,\u0026nbsp; tomatoes, beans, courgettes, peas, apricots, raspberries, gooseberries . . .\u0026nbsp; there is no end to all the deliciousness which is available to us this month!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought it would be fun this morning to share some of my favourite seasonal August Recipes with you all!\u0026nbsp;\u0026nbsp;\u0026nbsp; There's a bit of savoury and a bit of sweet.\u0026nbsp; In short, something for everyone!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt018.jpg\" style=\"height: 405px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe just adore this fresh Corn and Bean Salad which makes great use of the fresh corn, tomatoes, peppers and courgettes which are available at all of the farm shops and markets at the moment!\u0026nbsp; So tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt019.jpg\" style=\"height: 423px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Corn and Bean Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/corn-and-bean-salad\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeautiful and colourful, this is one very tasty, and healthy salad!  Try it out at your next barbeque!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the dressing:\u003Cbr \/\u003E\nthe juice of 3 limes\u003Cbr \/\u003E\n170g tub of Greek Yoghurt\u003Cbr \/\u003E\n(about 1 cup)\u003Cbr \/\u003E\n2 ounces olive oil (1\/4 cup)\u003Cbr \/\u003E\n1 clove of garlic, peeled and minced\u003Cbr \/\u003E\n1 tsp sea salt\u003Cbr \/\u003E\n1\/8 tsp cayenne pepper\u003Cbr \/\u003E\na large handful of fresh coriander, chopped (cilantro)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the salad:\u003Cbr \/\u003E\n1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well\u003Cbr \/\u003E\n1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well\u003Cbr \/\u003E\n1 1\/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)\u003Cbr \/\u003E\n1 medium courgette, washed, trimmed and cut into small cubes\u003Cbr \/\u003E\n1 red bell pepper, trimmed and cut into small cubes\u003Cbr \/\u003E\n4 medium ripe tomatoes, cut into cubes\u003Cbr \/\u003E\n6 spring onionss, thinly sliced\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/Yoghurt023.jpg\" style=\"height: 412px; width: 356px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake  the dressing by whisking together the lime juice, yoghurt, olive \noil,  garlic, salt and cayenne pepper.  Fold in the chopped coriander.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn\n  a large salad bowl, combine the beans, corn, chickpeas, red pepper,  \ncourgettes and spring onions.  Pour the yoghurt lime dressing over top  \nand toss to combine.   Serve at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables012.jpg\" style=\"height: 386px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a beautiful and simple dish which makes wonderful use of the fresh summer vegetables from the garden or local markets in August.\u0026nbsp; This fabulous Pasta with Chicken and Summer Vegetables dish with it's delicious sauce and\u0026nbsp; hugely adaptable variety of vegetables\u0026nbsp; is sure to become a favourite with your family!\u0026nbsp; Very fresh and tasty!\u0026nbsp; Quick to make as well!\u0026nbsp; All you need is a fresh crusty loaf and you have a complete meal, plus you will haved gotten in more than a few of your needed five a day!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/PastawithPancettaChickenandSummerVegeables017.jpg\" style=\"height: 464px; width: 348px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pasta with Chicken, Pancetta and Summer Vegetables*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasa-with-chicken-pancetta-and-summer-vegetables\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n  is one of those quick and easy dishes where you can throw in just  \nwhatever vegetables you have to hand.  I had courgettes, beans, leeks  \nand tomatoes.  You may have something else.  Chard is very nice, as is  \nasparagus and peas.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n12 ounces Pasta, cooked until al dente\u003Cbr \/\u003E\n3 ounces chopped pancetta\u003Cbr \/\u003E\n2 chicken breasts, boneless and skinless, cut into 1\/2 inch dice\u003Cbr \/\u003E\n2 whole leeks, trimmed, washed and sliced thin\u003Cbr \/\u003E\na large handful of garden fresh beans (I used a mixture of green and yellow)\u003Cbr \/\u003E\n1 medium courgette, washed, sliced in half and then into half moons\u003Cbr \/\u003E\n4 medium ripe tomatoes, quartered\u003Cbr \/\u003E\n4 ounces of finely grated parmesan cheese\u003Cbr \/\u003E\n4 ounces dry white wine (1\/2 cup)\u003Cbr \/\u003E\n4 ounces double cream (1\/2 cup)\u003Cbr \/\u003E\na small handful of fresh basil leaves, chiffonade\u003Cbr \/\u003E\nsea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\nShaved Parmesan Cheese to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook\n  the pasta according to the package directions.  Drain well, (reserve a\n  mugfull of the pasta cooking water) rinse, drain again and then set  \naside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat a large skillet over medium heat.  Add the pancetta  \nand cook, stirring occasionally until most of the fat has been rendered \n and the pancetta has started to brown.  Toss in the chicken and leeks. \n   Continue to cook, stirring, until the chicken is cooked through and \nthe  leeks have softened.  Add the beans and courgettes.  Cook and stir \nfor  several minutes.  Add the tomatoes and the wine, allowing it to \nbubble  up.  Allow to bubble until the wine reduces by half.  Stir in \nthe cream  and the cheese.  Cook and stir to melt.  Season to taste with\n some salt  and pepper and stir in the basil leaves.  Serve immediately \nwith some  Parmesan Shavings scattered over top.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/lemoncake011.jpg\" style=\"height: 372px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThose with a sweet tooth won't want to miss out on this delicious Lemon Poundcake with it's fabulous blueberry sauce!\u0026nbsp; I love this sauce.\u0026nbsp; It's great with this cake, or stirred into lemon yogurt, spooned over ice cream, on pancakes . . .\u0026nbsp; there is no end to it's delicious versatility!\u0026nbsp;\u0026nbsp; The cake is no slouch either.\u0026nbsp; You will love it!\u0026nbsp; The two together are a marriage made in heaven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/lemoncake015.jpg\" style=\"height: 423px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Lemon Pound Cake with a Blueberry Sauce*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 12 to 16\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-pound-cake-with-blueberry-sauce\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious lemon scented buttery cake, topped with a lovely lemon butter icing and served with a blueberry sauce. Heaven.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cake:\u003Cbr \/\u003E\n250g (9ounces) butter, softened\u003Cbr \/\u003E\n250g (1 1\/2 cups) caster sugar\u003Cbr \/\u003E\n2 tsp finely grated lemon zest\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n250g (2 cups) self raising flour, sifted\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the lemon butter icing:\u003Cbr \/\u003E\n3 TBS butter\u003Cbr \/\u003E\n110g (3 3\/4 ounce) icing sugar, sifted\u003Cbr \/\u003E\n2 tsp finely grated lemon zest\u003Cbr \/\u003E\n2 tsp fresh lemon juice\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Blueberry Sauce:\u003Cbr \/\u003E\n200g fresh blueberries (about 2 cups)\u003Cbr \/\u003E\n1 TBS water\u003Cbr \/\u003E\n25g caster sugar (a scant 1\/4 cup)\u003Cbr \/\u003E\nthe grated zest of one lemon\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n  the oven to 350*C\/180*F\/gas mark 4.  Butter and line  the base of a  \ndeep 8 inch square cake tin with baking paper.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCream \n together the butter and sugar with an electric whisk until pale and  \ncreamy.  Beat in the lemon zest and the vanilla.  Beat in the eggs, one \n at a time, beating only until just combined after each addition.  Fold \n the sifted flour into the batter in two batches.  Spread the batter \ninto  the prepared baking tin and level off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 40 to 50  \nminutes, or until nicely risen and a toothpick inserted in the centre  \ncomes out clean.  If you think it is getting too dark, cover loosely  \nwith some foil wrap.  Cool for 10 minutes in the pan before turning out \n oonto a wire rack to cool completely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the blueberry  \nsauce, place all of the ingredients into a small saucepan.  Bring to a  \nsimmer and allow to simmer over low heat just until the berries begin to\n  burst, about 5 minutes.  Remove from the heat and allow to cool to \nroom  temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make the icing beat the butter with an \nelectric  whisk until very soft and white.  Beat in the icing sugar, \nlemon zest  and lemon juice.  Spread over the top of the cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nServe the cake cut into squares with the blueberry sauce on the side.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/clafouti007.jpg\" style=\"height: 306px; width: 362px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGot plums?\u0026nbsp; Then you will want to take advantage and bake up this fabulous Plum Clafoutis!\u0026nbsp; Who says clafoutis can only be made with cherries?\u0026nbsp; Plums make an excellent Clafoutis!\u0026nbsp; So simple and so tasty!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/clafouti012.jpg\" style=\"height: 315px; width: 353px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Plum Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8 - 10\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/plum-clafoutis\" style=\"color: #33cc00;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously simple . . . yet impressive.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nsoftened butter and caster sugar to butter the dish with\u003Cbr \/\u003E\n10 ripe but firm plums, halved and pitted\u003Cbr \/\u003E\n4 large free range eggs\u003Cbr \/\u003E\n6 TBS caster sugar\u003Cbr \/\u003E\n5 TBS plain flour\u003Cbr \/\u003E\n450ml of cream (2 cups)\u003Cbr \/\u003E\n1 TBS orange flower water\u003Cbr \/\u003E\nthe grated zest of one orange\u003Cbr \/\u003E\n70g of flaked almonds (1\/2 cup)\u003Cbr \/\u003E\nicing sugar for dusting\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n  the oven to 190*C\/375*F\/ gas mark5.    Butter a large round baking \ndish  or flan dish.  Dust with sugar, knocking any excess out.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n  the plums down into the dish, cut sides down.  Beat the eggs together \n with the sugar and flour until smooth.  Whisk in the cream, orange  \nflower water and orange zest.  Pour the resulting batter over the plums \n in the baking dish.  Sprinkle with the almonds.  Bake for 40 minutes,  \nuntil well risen, lightly browned and set.  Remove from the oven.  Cool \n to lukewarm.  Dust with icing suga and cut into wedges to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote\n - baking times are subjective and vary according to your own oven. I \ncan only speak from my experience with my own oven.  If you think that \nyour clafoutis is browning too quickly, then you may loosely cover it \nwith some foil during the last ten minutes of baking.   If you find that\n it's not set by the end of the suggested cooking time, then by all \nmeans leave it in for a bit longer. I also like to have all of my \ningredients at room temperature when I start, so take your eggs out of \nthe fridge about an hour before you want to use them and measure out the\n cream and allow that to come to room temperature as well.  This may \nallow for a shorter baking time.  If your ingredients are cold then it \nwill take longer of course!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlso I use Double Cream for this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12498.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWE just adore this Apple and Blackberry In and Out.\u0026nbsp; No pretention here.  Just plain and simple ingredients presented in a plain and simple way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12501.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMmmm . . . you just can't beat a buttery pudding, filled with tart apples and\n sweet blackberries (my addition) topped with a healthy dollop of rich \nclotted cream.\u0026nbsp; It's a MUST!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12514.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Apple and Blackberry In and Out*\u003C\/b\u003E\u003C\/i\u003E\n\u003Cbr \/\u003E\nServes 6\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-and-blackberry-in-and-out\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nApparently  this is a real favourite in Devon when made with just \napples.  I added  Blackberries because they taste good, and they always \nlook so pretty  when paired with apples.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n8 ounces self raising flour (2 cups)\n\u003Cbr \/\u003E\n4 ounces shredded beef suet (1\/2 cup  Can use grated ice cold butter instead)\n\u003Cbr \/\u003E\n3 Granny Smith apples, peeled, cored and sliced\n\u003Cbr \/\u003E\na large handful of blackberries\n\u003Cbr \/\u003E\n1\/2 pint of milk (about 1 1\/4 cups)3 TBS Caster Sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12506.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.  Butter a 9 inch round baking dish.  Set aside.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix  the flour, suet and sugar together.  Add the apples and enough \nmilk to  bring the mixture to a dropping consistency.  Fold in the \nblackberries,  gently.  Pour the mixture into the prepared tin and then \nbake until it  is brown and crunchy on top (30 to 35 minutes.)  Eat \nwarm, spooned out  into bowls and topped with dollops of clotted Cream.\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:  If your apples are very tart, you may add a bit more sugar if you wish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp; \u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12414.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing nicer than a nice pan of hash for supper!\u0026nbsp; It's quick.\u0026nbsp; It's easy.\u0026nbsp; It's delicious.\u0026nbsp; This one makes good use of\u0026nbsp; new potatoes, red onions and corn . . .\u0026nbsp; and has an added spark of sweet chili sauce!\u0026nbsp;\u0026nbsp; Fabulous!\u0026nbsp; Economical.\u0026nbsp;\u0026nbsp; Simple to make.\u0026nbsp; If you are like me, you always have a tin of corned beef in the larder!\u0026nbsp; It's so handy for spur of the moment meals.\u0026nbsp; You can use fresh sweet corn if you have it rather than a tin!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC12415.jpg\" style=\"height: 360px; width: 360px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Corned Beef, Sweet Corn and Red Onion Hash*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/corned-beef-sweet-corn-and-red-onion-hash\" style=\"color: #3366ff; font-weight: bold;\"\u003E\u003Cbr \/\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA\n  quick and simple version of corned beef hash, that not only uses \nthings  I always have in my store cupboard, but also tastes fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large red onion, peeled and finely chopped\u003Cbr \/\u003E\n340g tin of corned beef (regular sized tin)\u003Cbr \/\u003E\n330g tin of sweetcorn, drained well (about 1 cup)\u003Cbr \/\u003E\na large handful of flat leaf parsley, finely chopped\u003Cbr \/\u003E\n1 TBS sweet Chili Sauce\u003Cbr \/\u003E\n500g pack of small new potatoes, halved\u003Cbr \/\u003E\n2 TBS olive oil\u003Cbr \/\u003E\nsalt and pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook\n  your potatoes in a large pan of boiling lightly salted water for about\n  12 to 15 minutes, until just tender.  Drain well and cool.  Once cool \n enough to handle, cut in half again.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat half of the oil in a large skillet.  Add the onion and cook, stirring, until softened with out browning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace\n  the potatoes, corned beef (flaked), sweetcorn and sweet chili sauce  \ninto a large bowl.  Tip in the softened onion and give it all a good  \nmix.  Season to taste with some salt and black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat the  \nremainder of the oil in the skillet.  Once hot add the potato mixture  \nand cook, over medium heat, stirring from time to time, until the  \npotatoes begin to brown and crisp up.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat your gril to high. \n  Smooth the potatoes over into a flat cake.  Increase the heat to high \n under the pan and cook for a few minutes to really crisp the bottom.   \n(Cover the handle of the skillet with foil if it is not oven safe.)   \nFlash the pan under the grill for about another 3 to 4 minutes to brown \n the top."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8361260606994764405\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/my-august-seasonal-favourites.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8361260606994764405"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8361260606994764405"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/my-august-seasonal-favourites.html","title":"My August Seasonal Favourites!"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/-GLnUXXkJBk4\/U9-WkFv5ovI\/AAAAAAAACOI\/0z4XivUN8_A\/s72-c\/August.jpg","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1311874847300136033"},"published":{"$t":"2013-09-11T04:00:00.000+01:00"},"updated":{"$t":"2013-09-11T04:00:04.678+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Pumpkin Spice Bread"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread009.jpg\" style=\"height: 307px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI always have tinned pumpkin in my larder.  Call it a North American thing, but my larder feels bare without at least one tin of pumpkin puree in it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's so handy to have and quick to use in soups, breads, pies, biscuits, cakes . . . they had some in Aldi just recently and I bought myself about 15 tins!\u0026nbsp; *blush*\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread010.jpg\" style=\"height: 316px; width: 359px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can of course make your own when the grocery store shelves are filled with real pumpkins a bit later on in the season.  It's not that hard to do, but it is somewhat time consuming.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread013.jpg\" style=\"height: 350px; width: 366px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTinned pumpkin is so much easier and also always the right texture and consistency.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my favourite things to do with it is to make this tasty Pumpkin Spice bread.  Long about this time of year when the days start to get shorter and the nights cooler, my heart longs for this delicious treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread014.jpg\" style=\"height: 347px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMoist from the pumpkin and delightfully spicy, this is fabulous just out of the oven . . . but, if you can resist it long enough, it gets even better after you let it sit for a few days!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread031.jpg\" style=\"height: 305px; width: 361px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my but it is delicious sliced thickly and then toasted under the grill until the edges are crisp and golden . . . spread with cold butter . . . the butter melting into and gilding all the lovely little crevices.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread032.jpg\" style=\"height: 344px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nScrummy crunchy edges, with that demerara sugar crunch on top and the butter melting into that toasted moistness . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread035.jpg\" style=\"height: 361px; width: 355px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf there is a  heaven on earth . . .   I do believe I have died and gone there . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread036.jpg\" style=\"height: 321px; width: 358px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Spice Bread*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes one 8 1\/2 by 4 1\/2 inch loaf\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-spice-bread\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA really tasty quick bread which is moist and spicy!  Try it toasted and spread with butter.  Yummo!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n100g of granulated sugar (1\/2 cup)\u003Cbr \/\u003E\n85g dark soft brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n1 large free range egg\u003Cbr \/\u003E\n1 large free range egg yolk\u003Cbr \/\u003E\n4 fluid ounces sunflower oil (1\/2 cup)\u003Cbr \/\u003E\n6 fluid ounces of pumpkin puree (3\/4 cup)**\u003Cbr \/\u003E\n100ml plus 1 TBS  full fat yoghurt (1\/3 cup plus 1 TBS)\u003Cbr \/\u003E\n140g plus 2 TBS plain flour (1 cup plus 2 TBS)\u003Cbr \/\u003E\n3\/4 tsp baking soda\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n1 tsp freshly grated nutmeg\u003Cbr \/\u003E\n1\/2 tsp ground cinnamon\u003Cbr \/\u003E\npinch of ground cloves\u003Cbr \/\u003E\npinch of ground white pepper\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo top:\u003Cbr \/\u003E\n1 heaped dessertspoon of demerara sugar (Turbinado)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter a loaf tin really well and  then line the bottom with some baking parchment and butter the  parchment.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the sugars, egg and egg  yolk, oil, pumpkin puree and yoghurt.  In another bowl whisk the flour,  soda, cinnamon, nutmeg, salt, cloves and pepper together.  Stir the wet  ingredients gently  into the dry ingredients, combining only until  evenly moistened.  Scrape into the prepared baking pan and level out.   Sprinkle the demerara sugar evenly over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated  oven for 55 to 60 minutes, until well risen , firm to the touch and  slightly cracked on top.  Let cool in the pan for 5 minutes before  turning out to cool completely on a wire rack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n**Note - It is  very easy to make pumpkin puree.  Peel and halve a small pumpkin,  butternut squash or other squash.  Scoop out the seeds, and any stringy  pulp and discard.   Place cut sides down on a lightly buttered baking  tray with sides.  Cover with foil, tightly, sealing the edges all  around.  Bale at 190*C\/375*F\/ gas mark 5 for about an hour or so, until  soft, depending on how large your pieces are.  You want it to be very  soft to the touch.  Remove from the oven and cool until you can handle  it easily.  Scrape the flesh away from the skin and puree in a blender.   Line a strainer with cheesecloth or a coffee filter and put the flesh  in and allow it to drain overnight in the fridge.  The next day discard  any liquid that has drained off and the pumpkin puree will be ready to  use."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1311874847300136033\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-spice-bread.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1311874847300136033"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1311874847300136033"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/pumpkin-spice-bread.html","title":"Pumpkin Spice 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":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2532738108024623239"},"published":{"$t":"2013-09-10T04:00:00.000+01:00"},"updated":{"$t":"2013-09-10T06:26:48.229+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"late summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Nectarines Baked in Cream"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream.jpg\" style=\"height: 319px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI picked up a couple of punnets of nectarines in the shops on Saturday.  They looked so good sitting there and nectarines are one of Todd's favourite fruits.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do confess.  I like them too.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream2.jpg\" style=\"height: 344px; width: 350px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce I got them home though and inspected them a bit closer, I realized that these \"ripen at home\" stone fruits were never going to ripen at home . . . I could tell that they would stay hard as could be and then by the time they were soft enough to each out of hand they would actually be mealy and tasteless . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream5.jpg\" style=\"height: 254px; width: 346px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTis an all too familiar story, that I read far more often than I would like I'm afraid.  Why oh why do the grocery shops do that to us.  I am sure that they spray these fruits with something to retard their ripening so as to keep them on the shelves longer . . . and in the process actually ruin the fruit completely . . . sigh . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream3.jpg\" style=\"height: 303px; width: 354px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI then had the brilliant idea to cook them.  I felt that cooking them would bring out all those beautiful nectarine flavour!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nActually when cooking with fruit, they should be a bit on the hard side in my opinion in order to be at their best.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream4.jpg\" style=\"height: 317px; width: 352px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought at first a crumble of sorts . . . we do love our crumbles here.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut then I felt a bit lazy and so I just bunged them into a baking dish, poured some sweetened vanilla cream over top and dusted them with toasted flaked almonds.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy peasy, lemon squeazy.  Hot dang!!!  These were scrummily delish!Q  Just goes to prove that it is usually the simplest of things in life that brings us the most pleasure . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream6.jpg\" style=\"height: 347px; width: 364px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Nectarines Baked in Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/nectarines-baked-in-cream\" style=\"color: #33ff33;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nQuite simply tasty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n6 fresh nectarines\u003Cbr \/\u003E\n300ml of double cream (a generous cup)\u003Cbr \/\u003E\n4 ounces caster sugar (a generous half cup)\u003Cbr \/\u003E\n1 vanilla pod, split in half lengthwise or 1 tsp vanilla paste\u003Cbr \/\u003E\na generous handful of toasted flaked almonds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 180*C\/350*F\/ gas mark 4.  Lightly butter a shallow baking dish, large enough to hold all the fruit.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSkin  the nectarines by dropping them into boiling water for a few minutes.   After a few minutes, the skins should just slip off.  Remove the stones  by running a knife blade around the fruit and then twisting the two  halves in the opposite direction.  Discard stones and cut each half in  half again, to give you quarters.  Drop them into the prepared dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHeat  the cream over medium low heat, along with the sugar and Vanilla pod or  Vanilla paste ( if using).  Heat only until the sugar is dissolved.   Pour this mixture over top of the nectarines, leaving the vanilla pod in  if you used one.  Sprinkle the flaked almonds over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 30 to 40 minutes, until the fruit is gorgeously tender.  Allow to cool before serving."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2532738108024623239\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/nectarines-bakes-in-cream.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2532738108024623239"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2532738108024623239"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/09\/nectarines-bakes-in-cream.html","title":"Nectarines Baked in Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3344158900970181243"},"published":{"$t":"2013-07-03T04:00:00.001+01:00"},"updated":{"$t":"2022-06-18T12:49:06.269+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Mom's Strawberry Shortcake"},"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=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"605\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6983_zpsecfc632b.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI think one of my favourite seasons of the year is Strawberry Season. It has been ever so . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EAs a child I would walk along the railroad tracks which ran along the back edge of our yard and pick the wild strawberries which grew abundantly in little clusters around the black tarred wooden ties . . . summer memories.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EHot sun, pink stained fingers, sweet berries, accompanied with the faint whiff of tar . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6984_zps7a91fa59.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIf I hadn't been a glutton, when I was done I would have the bottom of a plastic margarine tub filled . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EJust enough for a small bowl of wild berries, dusted with sugar and served with some of the top cream from the milk . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"594\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6980_zps4181be81.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nOf course the highlight of strawberry season was my mother's strawberry shortcake!\u0026nbsp; Home baked biscuits . . . but not just any biscuits . . . my mother's cream biscuits.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOh so flaky and buttery.\u0026nbsp; They positively melt in your mouth.\u0026nbsp; Seriously.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"photo SAM_6985_zps4d8c266e.jpg\" border=\"0\" height=\"627\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6985_zps4d8c266e.jpg\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThese are split and buttered with sweet unsalted butter.\u0026nbsp; Why not?\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIn for a penny in for a pound, but that is not all . . . no, that is not all . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"600\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6986_zpse248c96a.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nNext comes a layer of sliced, crushed and sweetened summer berries, ladled over those crisp, flaky and buttery biscuits . . . and yes . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThen comes even more delectability . . . softly whipped cream, sweetened or not as you prefer.\u0026nbsp; Or really go whole hot and use clotted cream . . . and why not?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"634\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6988_zps3329e62a.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIt's summertime after all!!\u0026nbsp; And the strawberries are ripe and calling your name!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt only happens for a few short weeks.\u0026nbsp; Indulge yourself. \u0026nbsp; I promise not to tell . . . it can be our little secret . . . pinkie swear.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"598\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6982_zpsa8dc0023.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\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\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mom's Strawberry Shortcake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6 to 8 servings\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/good-old-strawberry-shortcake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis\n is a must during Strawberry Season.\u0026nbsp; It has ever been so since my very \nearliest memory.\u0026nbsp;\u0026nbsp; Crisp cream biscuits filled with softly whipped cream\n and fresh berries.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nFor the biscuits:\u003C\/div\u003E\n2 cups plain flour\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n1 TBS baking powder\u003C\/div\u003E\n2 tsp sugar\u003C\/div\u003E\n1 - 1 1\/2 cups heavy cream\u003C\/div\u003E\n6 TBS butter, melted\u003C\/div\u003E\n\u003Cdiv\u003E\ncoarse sugar to dust\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the filling:\u003C\/div\u003E\n4 heaped cups fresh strawberries\u003C\/div\u003E\n(a generous quart)\u003C\/div\u003E\n\u003Cdiv\u003E\ncaster sugar to taste (fine fruit sugar)\u003C\/div\u003E\n\u003Cdiv\u003E\nsoftened unsalted butter\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 cups heavy cream\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Mom's Strawberry Shortcake\" border=\"0\" height=\"597\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6991_zpse1dbb2b1.jpg\" title=\"Mom's Strawberry Shortcake\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nMake the biscuits early in the day. Preheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Have ready a paper lined baking sheet.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nWhisk\n the flour, salt, baking powder, and sugar together in a bowl.\u0026nbsp;\u0026nbsp; Start \nslowly pouring in the cream, adding only 1 cup at first, stirring \nconstantly.\u0026nbsp; Gather the dough together; when it holds together and feels\n tender, it is ready to knead.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIf the dough appears to be too shaggy \nand the pieces are dry and wanting to fall away, then slowly add enough \nadditional cream until you have a dough that holds together.\u0026nbsp; Tip out \nonto a floured board and knead the dough for 1 minute.\u0026nbsp; Gently pat the \ndough into a square which is half an inch thick throughout.\u0026nbsp; Cut into 12\n squares.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nDip the squares into the melted butter, \ncoating all sides and place them onto the prepared baking sheet.\u0026nbsp; \nSprinkle with coarse sugar.\u0026nbsp;\u0026nbsp; Bake for 15 minutes until they are \ngolden.\u0026nbsp; Remove from the oven and set aside to cool completely.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSlice\n the berries, reserving a few to decorate the tops of the shortcakes, if\n desired.\u0026nbsp; Add sugar to taste.\u0026nbsp;\u0026nbsp; Split the biscuits, placing the bottom \nhalves into each of 6 to 8 cut glass dessert bowls.\u0026nbsp; Spread with \nsoftened butter.\u0026nbsp; Top each with a generous spoonful of berries, a dollop\n of cream and the top halves of the biscuits. \u003C\/div\u003E\nServe immediately and pass more cream at the table.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - if you have it by all means use clotted cream instead of whipped cream for the finished dessert.\u0026nbsp; It's turns something which is already fabulous into something which is pure bliss!\u0026nbsp; Mom would approve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3344158900970181243\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/moms-strawberry-shortcake.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3344158900970181243"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3344158900970181243"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/07\/moms-strawberry-shortcake.html","title":"Mom's Strawberry Shortcake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5763296223109170279"},"published":{"$t":"2013-03-07T04:00:00.000+00:00"},"updated":{"$t":"2013-03-07T04:00:03.248+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Potato Salad with Roasted Spring Onion \u0026 Parsley Pesto"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\" photo SAM_5229_zpsc755051c.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5229_zpsc755051c.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my favourite things about being a food blogger is occasionally getting to try out new products as they come on the market.\u0026nbsp; I'm totally okay with that!\u0026nbsp; The more the merrier.\u0026nbsp; This week I was sent some lovely fresh \u003Ca href=\"http:\/\/www.wellseasoned.co.uk\/products\/\"\u003E\u003Cb\u003ESpring Pesto's \u003C\/b\u003E\u003C\/a\u003Efrom the \u003Ca href=\"http:\/\/www.wellseasoned.co.uk\/\"\u003E\u003Cb\u003EWell Seasoned \u003C\/b\u003E\u003C\/a\u003Epeople.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFood for the here and now, \u003Ca href=\"http:\/\/www.wellseasoned.co.uk\/products\/\"\u003E\u003Cb\u003EWell Seasoned\u003C\/b\u003E\u003C\/a\u003E is a small company that prides Itself on offering delicious fresh and seasonal Pesto's using only the freshest\u0026nbsp; British ingredients.\u0026nbsp; They have 8 seasonal varieties each containing\u0026nbsp; a combination\u0026nbsp;of Kentish Cobnuts, cold pressed extra virgin rapeseed oil, Old Winchester Cheese and other fresh seasonal ingredients.\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\n\u003Cimg alt=\"Spring Onion\" height=\"167\" src=\"http:\/\/www.wellseasoned.co.uk\/media\/25\/925-spring-onion-2013.jpg\" style=\"float: left;\" width=\"173\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first tub I tried was the Roasted Spring Onion and Parsley pesto.\u0026nbsp; Containing 49% roasted spring onions,\u0026nbsp; flat leaf parsley,\u0026nbsp; cob and hazelnuts, Old Winchester Cheese, oil, sea salt and cider vinegar it had a lovely smell.\u0026nbsp; I tasted some on the tip of my finger and it tasted pretty darned good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5234_zps78865b79.jpg\" border=\"0\" height=\"356\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5234_zps78865b79.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess I was in the middle of making a potato salad when the box arrived.\u0026nbsp; I had been planning on making a blue cheese, bacon and spring onion potato salad, but as soon as I saw these pesto's I immediately changed my game plan!\u0026nbsp;\u0026nbsp; They were so gorgeously coloured and I thought this roasted spring onion one would make a fabulous addition to my salad . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5235_zps659d4149.jpg\" border=\"0\" height=\"377\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5235_zps659d4149.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI took my original dressing and added a few TBS of the pesto to it, along with some chopped crisply fried bacon and some chopped fresh spring onions and we ended up with a very delicious salad indeed, which went down a real treat with both of us!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was absolutely delicious!\u0026nbsp; Of course if you aren't able to get the Roasted Spring Onion and Parsley Pesto you can use another kind, but this roasted spring onion one was fabulous when used this way!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\" photo SAM_5238_zps3fe0ec80.jpg\" border=\"0\" height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5238_zps3fe0ec80.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Potato Salad with Roasted Spring Onion \u0026amp; Parsley Pesto*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/potato-salad-with-roasted-spring-onion-parsley-pesto\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDeliciously different.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 pound of salad potatoes\u003Cbr \/\u003E\n1\/2 150g pot of Well Seasoned Spring Pesto, roasted spring onion \u0026amp; parsley variety\u003Cbr \/\u003E\n2 TBS cider vinegar\u003Cbr \/\u003E\n2 TBS cream\u003Cbr \/\u003E\n1 tsp sugar\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper\u003Cbr \/\u003E\n2 fresh spring onions, finely sliced\u003Cbr \/\u003E\n4 rashers of dry cured streaky bacon, cooked and chopped (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCook\n your potatoes in a pot of lightly salted water for 10 to 15 minutes \nuntil knife tender.\u0026nbsp; Drain well and return to the pot. Shake over the \nburner to dry them out.\u0026nbsp; As soon as you can handle them cut them into \nquarters into a bowl.\u0026nbsp; Whisk together the pesto, vinegar, cream, sugar \nand a bit of seasoning.\u0026nbsp; Pour this over the potatoes and toss to \ncombine.\u0026nbsp; Allow to stand for about 15 minutes.\u0026nbsp;\u0026nbsp; Add the spring onions \nand bacon, if using.\u0026nbsp; Taste and adjust seasoning as necessary.\u0026nbsp; Serve at\n room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.wellseasoned.co.uk\/media\/27\/927-wild-garlic-2013.jpg\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Wild Garlic\" border=\"0\" height=\"168\" src=\"http:\/\/www.wellseasoned.co.uk\/media\/27\/927-wild-garlic-2013.jpg\" width=\"173\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNext up was the Wild Garlic Basil and Mint.\u0026nbsp; Wild woodland garlic combined with punchy basil and mint, this had a fabulously brilliant colour.\u0026nbsp; I can still remember the first time I smelled wild garlic.\u0026nbsp; We were on holiday down in the South of France and the area that we were in was filled with it.\u0026nbsp;\u0026nbsp; A walk in the fields was always accompanied with this lovely smell.\u0026nbsp;\u0026nbsp; Each year I plan on planting my own, but forget.\u0026nbsp; This year I vow to remember.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5253_zps071ba438.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5253_zps071ba438.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had some leftover puff pastry left from the Bakewell Tart the other day and so I made some lovely little appetizer tarts with some of this fresh pesto.\u0026nbsp; There is no recipe actually.\u0026nbsp; I simply cut the pastry into 2 inch squares.\u0026nbsp; Using a sharp knife I cut a border around the edge of each square about 1\/2 inch in and all the way around, cutting down only halfway through the pastry.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5250_zps6c15c5c2.jpg\" border=\"0\" height=\"374\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5250_zps6c15c5c2.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI dolloped about 1 tsp of the fresh pesto into the centre of each square and topped it with some chopped seeded fresh tomato. \u0026nbsp; A small cube of cheddar was popped on top and then I took my finger, dipped it into some more of the pesto and brushed it along each edge, which I then sprinkled with some coarse salt and freshly ground black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_5248_zpsefeebb16.jpg\" border=\"0\" height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/SAM_5248_zpsefeebb16.jpg\" width=\"378\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlaced on a parchment lined baking tray and baked for about 15 minutes in a hot (200*C\/400*F\/ gas 6|) oven, these were fabulous when out of the oven.\u0026nbsp; They would make a wonderfully quick and tasty appetizer!\u0026nbsp; Of course you could make larger ones for starters.\u0026nbsp; They would be brilliant cut into rounds and then placed onto a bed of spring baby salad greens and dressed with a french vinaigrette!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn any case I have to say I am quite, QUITE hooked on these fresh pestos!\u0026nbsp; They were delicious and we quite enjoyed.\u0026nbsp;\u0026nbsp; They are available at a few select locations around the London area as well as via\u0026nbsp; the post. (I was happy to find that out!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to the \u003Ca href=\"http:\/\/www.wellseasoned.co.uk\/\"\u003E\u003Cb\u003EWell Seasoned \u003C\/b\u003E\u003C\/a\u003Epeople for sending me these to try.\u0026nbsp;\u0026nbsp; I am happy to say they have a new fan in me!\u0026nbsp; All mail orders are shipped on Friday's via first class post in a chilled insulated box.\u0026nbsp;\u0026nbsp; Mine arrived well chilled and fresh.\u0026nbsp; They also freeze well.\u0026nbsp; If you order before 5:30 on a Thursday you are guaranteed to have it by Saturday!\u0026nbsp;\u0026nbsp; You can't get much better than that!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5763296223109170279\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/potato-salad-with-roasted-spring-onion.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5763296223109170279"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5763296223109170279"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/potato-salad-with-roasted-spring-onion.html","title":"Potato Salad with Roasted Spring Onion \u0026 Parsley Pesto"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7954515790521664310"},"published":{"$t":"2012-08-28T04:00:00.003+01:00"},"updated":{"$t":"2012-08-28T04:00:02.540+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Courgette Loaf (Zucchini Bread)"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 337px; height: 383px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/Zucchini.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI reckon the courgette has to be about one of the easiest vegetables to grow.  It practically grows like a weed, providing you with an abundant supply during August.  It's a very versatile cookery ingredient and the trick is to keep up with it, and to keep picking it's fruit before they grow as big as marrows!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 332px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe love it stir fried in a bit of oil, with some garlic, salt and pepper and then dusted with some freshly grated Parmesan.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 396px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf004.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe eat it cut into sticks and battered and then served with a delicious garlicky dip.\u003Cbr \/\u003E\u003Cbr \/\u003EWe eat it raw on a crudite platter along with an herby dip or aioli.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 375px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe eat it raw and sliced into salads.\u003Cbr \/\u003E\u003Cbr \/\u003EWe eat it sliced and casseroled or gratined.\u003Cbr \/\u003E\u003Cbr \/\u003EGrated and slipped into meatloaves or pasta sauces . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 345px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOur favourite way to eat it though,  is baked into a tasty quick bread.  I have long had my own delicious recipe, but this time I wanted to try something new.  I turned to \"Bake\", one of my favourite cookbooks, written by Rachel Allen.  I love Rachel's recipes.  They always turn out fabulous, and this was no exception.  Filled with spice and two types of sugar, it has a wonderfully crunchy crust on the outside, and a moreishly moist texture inside.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 386px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is one of those loaves that gets better tasting with every day that passes.  It does make two loaves, but that's not a problem.  You can either freeze one for a later date, or become the favourite person in your neighbourhood by passing the extra one onto one of your neighbours!\u003Cbr \/\u003E\u003Cbr \/\u003EScrumdiddlyumptious!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 327px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Courgette Loaf*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 2 9X5 inch loaves\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/courgette-loaf\"\u003E\u003Cspan style=\"color:#330000;\"\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/a\u003E\u003Cspan style=\"color:#330000;\"\u003E\u003Cb\u003E\u003Ca style=\"color: rgb(51, 204, 0);\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt just wouldn't be summer without having made at least a couple of courgette loaves.  This is an extremely delicious way of using up some of that \"glut\" in the garden.  The inclusion of demerara sugar makes for a very nice crust.\u003Cbr \/\u003E\u003Cbr \/\u003E14 ounces plain flour (4 cups)\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E1 tsp baking soda\u003Cbr \/\u003E1\/2 tsp baking powder\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E1\/4 tsp ground cloves\u003Cbr \/\u003E11 ounces caster sugar (1 2\/3 cups)\u003Cbr \/\u003E3 1\/2 ounces of demerara sugar (1\/2 cup)\u003Cbr \/\u003E3 large free range eggs, beaten\u003Cbr \/\u003E200ml sunflower oil (7 fluid ounces)\u003Cbr \/\u003E2 tsp vanilla extract\u003Cbr \/\u003E13 ounces of grated courgettes, with the skin left on (3\/4 pound)\u003Cbr \/\u003E3 ounces chopped walnuts (3\/4 cup)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 408px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen\/courgetteloaf014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 150*C\/300*.  Grease and flour two 9 X 5 inch loaf tins.  (alternately you can grease them and then line them with baking paper, and grease again)\u003Cbr \/\u003E\u003Cbr \/\u003ESift the flour, salt, soda, baking powder, cinnamon, nutmeg, and cloves into a large bowl.  Whisk in both sugars.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the eggs, sunflower oil and vanilla extract together.\u003Cbr \/\u003E\u003Cbr \/\u003EStir the egg mixture and grated courgettes into the dry mixture, mixing until well combined.  Stir in the walnuts.  Divide between the two prepared loaf tins.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the heated oven for 1 to 1 1\/4 hours, or until a toothpick inserted into the centre of the loaves comes out clean.  Allow to cool in the tin for about 15 minutes or so before turning them out onto a wire rack to finish cooling.  Delicious toasted and served warm with some cold butter."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7954515790521664310\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/courgette-loaf-zucchini-bread.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7954515790521664310"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7954515790521664310"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/courgette-loaf-zucchini-bread.html","title":"Courgette Loaf (Zucchini 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":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7591414527677601762"},"published":{"$t":"2012-08-11T04:00:00.005+01:00"},"updated":{"$t":"2012-08-11T06:50:22.270+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gluten free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Rhubarb Puddings (Gluten Free)"},"content":{"type":"html","$t":"\u003Cimg style=\"padding-right: 8px; padding-top: 8px; padding-bottom: 8px;\" src=\"http:\/\/eatseasonably.co.uk\/images\/uploads\/cache\/rhubarb-352x308.jpg\" id=\"il_fi\" height=\"308\" width=\"352\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou may remember me mentioning earlier this season how horribly my rhubarb was doing . . . for the second year in a row no less . . . and we'd very generously fed it with manure last autumn too . . .   The Toddster wanted to get rid of the plants and start again.  I said no . . . let's move them and give them  another chance, and so . . . we did.  Guess what???  We are now enjoying a lovely second crop!!!  (I love it when I'm right.  ☺)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0261.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERhubarb is one of my favourite fruits . . . and yes, I do know that technically it is a vegetable, and NOT a fruit . . . but I enjoy it in the same way as I do a fruit.  It has been ever so . . .\u003Cbr \/\u003EWhen I was a  young girl, my mother would treat us every spring to a thick stick of fresh rhubarb . . . raw.  We would each be given a little bowl of sugar and we would sit there, dipping the ends of our stick of rhubarb in the sugar and then sucking on it . . . eventually biting off the ends only to do it all over again, until . . . the stick of rhubarb,  \u003Ci\u003Eand\u003C\/i\u003E the sugar were all gone.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0262.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh my, how my jaw and cheeks used to ache at that intitial sour bite, only slightly tinged with sweet . . . but then again, those aching cheeks were part of the pleasure.  We would sit there and suck and chew and try to outdo each other with sour faces . . . what fun it was.\u003Cbr \/\u003E\u003Cbr \/\u003EIt's been a very long time since I have sucked on a raw stick of rhubarb, sugar or not . . . I much prefer to succumb to it's  pleasures in other ways . . . and none of them very sour, more apt to deliver a soft moan of delight,  rather than a jaw aching wince.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0263.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love rhubarb pie . . . the crust all flakey and buttery, so crisp that it crackles slightly when you dip a fork into it . . . golden crumbs scattering across your plate . . . and then that unctuously delicious rhubarb filling.  Oh my . . . tis wonderful . . .  expecially when served warm with an ice cold scoop of vanilla ice cream gilding it's surface and melting down into all of that sweet and buttery toothsome delight, in slow rivelets of cold pleasure . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0264.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOr in a crumble . . . sweet scrummy joy . . . with a rich buttery and oaty crumble on top . . . almost like a flapjack.  Tis custard we enjoy with a nice rhubarb crumble . . . rhubarb and custard being a flavour marriage made in heaven.  Warm custard please . . . and\u003Ci\u003E lashings\u003C\/i\u003E of it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0266.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThen again . . . there are\u003Ci\u003E these\u003C\/i\u003E lovely little rhubarb puddings . . . with slices of fresh pink  rhubarb . . .  baked into, and all nestled amidst a cakey type of pudding . . . almondy and short . . . moreishly and delightfully tart . . . with just a touch of sweet glaze and crunch from the demerara sugar you've sprinkled on top before baking.   Vanilla bean ice cream is lovely with this as well . . . but then again . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0269.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESo is a huge dollop of plain . . . full fat farm yoghurt.  There is nothing to take away from the sweet tartness of the rhubarb . . . and yet it works so perfectly . . . tis unctuous and rich . . . and just a tiny bit sinful, but then . . . why not.  We only live once.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0272.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou would be forgiven for thinking this very plain and unimaginably boring . . . but then again . . . you would . . .  quite \u003Ci\u003Esimply \u003C\/i\u003Ebe . . . very, \u003Ci\u003Every\u003C\/i\u003E wrong.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0275.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Rhubarb Puddings*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-puddings\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ELight and easy.  Beautiful served warm or cold, with or without vanilla bean ice-cream.\u003Cbr \/\u003E\u003Cbr \/\u003E150g of caster sugar (superfine, 2\/3 cup)\u003Cbr \/\u003E3 large free range eggs\u003Cbr \/\u003E250ml of no fat evaporated milk (1 cup)\u003Cbr \/\u003E(This is the carnation type of milk, not the sweetened condensed.  You may also use single cream, if you wish.)\u003Cbr \/\u003E120g of ground almonds (1 cup)\u003Cbr \/\u003E1 tsp pure vanilla extact\u003Cbr \/\u003E5 to 6 thin stalks of fresh rhubarb, cut to fit the casseroles.\u003Cbr \/\u003E2 TBS demerara sugar (coarse sugar)\u003Cbr \/\u003Evanilla ice cream to serve (optional)\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 180*C\/350*F\/ gas mark 4.  Butter 4 small individual  casserole ramekins.  (You will want them to each hold about 250ml or 1  cup.)\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure the caster sugar, eggs, milk, ground almonds and  vanilla into a bowl.  Whisk together to combine.  Pour the mixture into  the prepared baking dishes, dividing it equally amongst them.  Top each  pudding with some of the rhubarb stalks.  Sprinkle each with some of the  demerara sugar.  Bake for 25 minutes, or until set.  Serve warm or cold  with Ice-cream.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  you can also top this with summer berries if that's what you have.  It's really delicious that way too.\u003Cbr \/\u003E\u003Cbr \/\u003EIf I'm not mistaken, I do believe that this pudding is gluten free."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7591414527677601762\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/rhubarb-puddings-gluten-free.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7591414527677601762"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7591414527677601762"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/rhubarb-puddings-gluten-free.html","title":"Rhubarb Puddings (Gluten Free)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4967077517880946516"},"published":{"$t":"2012-08-08T04:00:00.004+01:00"},"updated":{"$t":"2012-08-08T04:00:00.663+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Grilled Feta Salad"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0245.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just  love Salads, as you probably all know by now.  The Toddster . . . not so much.  I am always trying to invent new ways to \"do\" salad in order to keep him interested.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0249.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHe will probably \u003Ci\u003Enever\u003C\/i\u003E \"love\" salad . . . but I think that at least if I keep things somewhat interesting . . . he won't complain.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0250.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIf I served it every day . . . he'd probably complain no matter what, so I do try to keep it down to a dull roar.  What's  gal to do???\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0251.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a salad that contains pretty much all of the flavours of a Greek Salad, except it's put together a little bit differently.  I kept the cucumber in manly pieces . . . substantial . . . more than a mouthful.  Men seem to like things better if they have to cut it with a knife and a fork . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0252.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI quartered the tomatoes . . . again leaving them in fairly large chunks, and I added plenty of green and black olives for colour and meatiness.  If you can find the marinated ones, so much the better . . . even more flavour.  I didn't chop the fresh herbs, but kept them in leaf form . . . again more substantial, and taking the place of any lettuce.  Sometimes  Todd see's lettuce and runs for the hills.  I'm not sure why that is.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0255.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EFinally I grilled the cheese . . . which made it a tiny bit squidgy and added interest to the whole salad, both in texture and taste . . . not to mention it looks rather tasty with all those nicely browned edges.\u003Cbr \/\u003E\u003Cbr \/\u003ETopped with a vinaigrette dressing that is not too spicy, but nicely sweetened with some liquid honey, this was well accepted.  Todd doesn't like it when things are tooooo tart.  (He's not a pickle fan either unless there's cheese . . . and they're sweet.)\u003Cbr \/\u003E\u003Cbr \/\u003EAltogether this went down a real treat.  Everybody was happy.  Except the dog . . . no tidbits left for her.  (She's not a fan of salad either . . . but she \u003Ci\u003Edoes \u003C\/i\u003Elike cheese.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_0260.jpg\" height=\"360\" width=\"360\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Grilled Feta Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 2\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/grilled-feta-salad\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA lovely salad which encompasses all the flavours of a Greek Salad.  Fresh, flavourful and quick to make.\u003Cbr \/\u003E\u003Cbr \/\u003E1 small English Cucumber, sliced lengthwise into quarters, and then the quarters, halved\u003Cbr \/\u003E4 small vine-ripened tomatoes, quartered\u003Cbr \/\u003E150g of pitted mixed olives (1 cup)\u003Cbr \/\u003E1\/2 red onion, peeled and thinly sliced\u003Cbr \/\u003Ea handful of fresh mint leaves (about 3\/4 cup)\u003Cbr \/\u003Ea handful of fresh  flat leaf parsley leaves (about 3\/4 cup)\u003Cbr \/\u003Ea few spring of fresh oregano, leaves pulled off, stems discarded\u003Cbr \/\u003E200g of firm feta cheese, thickly sliced (about half a pound)\u003Cbr \/\u003Eextra virgin olive oil for brushing\u003Cbr \/\u003E\u003Cbr \/\u003EFor the dressing:\u003Cbr \/\u003E2 TBS red wine vinegar\u003Cbr \/\u003E2 TBS extra virgin olive oil\u003Cbr \/\u003E1 TBS liquid honey\u003Cbr \/\u003Esea salt and freshly ground black pepper\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk together the dressing ingredients and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EDivide  the cucumber between two chilled plates, along with the tomatoes,   olives, onions, mint and parsley.  Brush the feta cheese with some oil.   Heat a large nonstick pan over high heat.Add the feta and cook for two  minutes per side, until golden.  Place on top of each salad.  Spoon the  dressing over top and serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4967077517880946516\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/grilled-feta-salad.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4967077517880946516"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4967077517880946516"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/08\/grilled-feta-salad.html","title":"Grilled Feta Salad"}],"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-8028176211007204318"},"published":{"$t":"2012-07-30T04:00:00.004+01:00"},"updated":{"$t":"2019-07-13T10:24:31.483+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cook-bookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Gingered Pear and Raspberry Pandowdy"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-PhCouP1N68o\/XSmi04DncmI\/AAAAAAACjZc\/dSHHuNmkrcYFucc7L0j4rP9JAWFb6KjhQCLcBGAs\/s1600\/book.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"357\" data-original-width=\"357\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-PhCouP1N68o\/XSmi04DncmI\/AAAAAAACjZc\/dSHHuNmkrcYFucc7L0j4rP9JAWFb6KjhQCLcBGAs\/s400\/book.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWhen I am wanting a hearty dessert using fresh fruit, this has become my go-to cookbook.  It's filled with fabulous recipes for everything from warm berry buckles and crumbly crisps to beautifully fruited bread puddings.  It's filled with fabulous ideas of using up your fruit bounty and there is nothing more wonderfully abundant than fruit at this time of year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI would never have thought of pairing raspberries with pears until I saw this fabulous pan dowdy recipe . . . and then it made perfectly delicious sense!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18320.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nImagine it . . . firm, ripe pears . . . combined with fresh sweet ripe Scottish raspberries . . . all nestled beneath a biscuity blanket, lightly flavoured with candied ginger.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18321.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh my . . . but this is fabulously good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18323.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMoreishly good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18324.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nExtremely tastilicious!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18328.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEspecially when served warm along with some nice cold pouring  cream.   'Nuff said.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18333.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Gingered Pear and Raspberry Pandowdy*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 8\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gingered-pear-and-raspberry-pandowdy\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere  is something about this combination that is comforting and incredibly  moreish.  Pears and raspberries are a fabulous marriage . . . and the  candied ginger in the topping is this dessert's crowning glory.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the fruit filling:\u003Cbr \/\u003E\n96g granulated sugar (1\/2 cup)\u003Cbr \/\u003E\n2 TBS plus 1 tsp corn flour (cornstarch)\u003Cbr \/\u003E\npinch of fine seasalt\u003Cbr \/\u003E\n4 large pears, peeled, cored and sliced (2 pounds of prepared fruit)\u003Cbr \/\u003E\n1 TBS fresh lemon juice\u003Cbr \/\u003E\na generous half pound of fresh raspberries (2 cups)\u003Cbr \/\u003E\n1 TBS butter, cut into bits\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the topping:\u003Cbr \/\u003E\n175g of plain flour (1 3\/4 cups)\u003Cbr \/\u003E\n3 TBS (plus 1 TBS for sprinkling) of granulated sugar\u003Cbr \/\u003E\n3\/4 tsp baking powder\u003Cbr \/\u003E\n1\/2 tsp fine seasalt\u003Cbr \/\u003E\n10 TBS cold unsalted butter, cut into small cubes\u003Cbr \/\u003E\n2 ounces chopped candied ginger (1\/3 cup)\u003Cbr \/\u003E\n156ml plus 1 TBS of cold buttermilk (2\/3 cup plus 1 TBS)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Gingered Pear and Raspberry Pandowdy\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18334.jpg\" height=\"360\" title=\"Gingered Pear and Raspberry Pandowdy\" width=\"360\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.  Butter a 9 inch deep dish pie pan.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRub  the sugar, cornflour and salt together for the fruit filling, in a  large bowl.  Todd with the pears and lemon juice until well coated.   Gently fold in the raspberries.  Trasnfer the fruit to the prepared  pan.  Dot with the butter.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift the flour into a bowl.  Whisk  together with the granulated sugar, baking powder and sea salt.  Drop in  the butter.  Rub the butter into the flour mixture using your  fingertips until the mixture resembles fine bread crumbs.  Stir in the  candied ginger.  Stir in enough of the buttermilk to make a soft dough.   Roll out onto a lightly floured surface to a round large enough to  cover the fruit.  Carefully place on top of the fruit.  Brush with some  of the remaining buttermilk and sprinkle with the remaining TBS of  granulated sugar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 30 minutes, in the lower third of the  oven.  Decrease the oven temperature to 180*C\/350*F\/ gas mark 4.  Bake  for an additional 20 minutes, until the pastry it golden brown and the  juices are bubbling and thick.  Allow to cool for half an hour before  serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is fabulous when served with either ice cream, warm  custard, or pouring cream.  It will keep, covered loosely at room  temperature for up to 3 days."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8028176211007204318\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/gingered-pear-and-raspberry-pandowdy.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8028176211007204318"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8028176211007204318"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/gingered-pear-and-raspberry-pandowdy.html","title":"Gingered Pear and Raspberry Pandowdy"}],"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\/-PhCouP1N68o\/XSmi04DncmI\/AAAAAAACjZc\/dSHHuNmkrcYFucc7L0j4rP9JAWFb6KjhQCLcBGAs\/s72-c\/book.jpg","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-457685056449078713"},"published":{"$t":"2012-07-24T04:00:00.002+01:00"},"updated":{"$t":"2019-07-13T13:30:20.487+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Potato Salad with Blue Cheese and Bacon"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/apache2_t.jpg\" style=\"height: 346px; width: 346px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs you know I am a big fan of potatoes!  I love them in any way shape or form.  A day without eating a potato is a day in which something is missing for me.  No Carb or low carb doesn't work for me!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18252.jpg\" style=\"height: 293px; width: 349px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe other day I saw these pretty Apache potatoes in the grocery store, and the bag was only a pound in price, so I gave in and bought them to give them a try. They're very striking in appearance don't you think? Kind of like an Native American pony. (I forget what they are called.) Half of the bag we used simply steamed .  .  . oh but they were lovely with a bit of melted butter and mint . . . they had a slightly waxy texture (great for salads) and a buttery almost chestnut flavour. Mmmmmm . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18251.jpg\" style=\"height: 358px; width: 356px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe rest I used to make a potato salad yesterday.  I do so love a nice potato salad in the summer time.  I am not fussy about mayonnaisy ones . . . not unless it's my mom's.  She makes the best potato salad, with a mayonnaise base.  I like it because it's not swimming in mayo.  I am not fond of potato salad, swimming in mayo.  Ugh . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18249.jpg\" style=\"height: 325px; width: 359px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI chose to make a delicious vinaigrette dressing for my salad this time . . . flavoured with some sherry vinegar and Dijon mustard . . . some shallot and spring onion, and of course seasalt and black pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18248.jpg\" style=\"height: 297px; width: 364px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cut up the potatoes and dropped them into the vinaigrette while they were still warm.  That way the potato is able to absorb some of that lovely flavour from the dressing . . . just the way I like it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18247.jpg\" style=\"height: 321px; width: 356px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI then added some pancetta lardons, which I had cooked until crisp . . . and some crumbled blue cheese.  Oh my . . . to die for.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18246.jpg\" style=\"height: 306px; width: 360px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI garnished with some additional spring onion, blue cheese and I added a bit of the packaged bacon bits . . . but I should have actually saved out some of the pancetta lardons to use instead of the packaged ones,  as the packaged bits looked a bit too pink.  Thank goodness it was just for us!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18245.jpg\" style=\"height: 323px; width: 360px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOh well . . . live and learn.  I do hope you'll try this recipe out.  Pink bacon bits aside . . . it was really quite, \u003Cspan style=\"font-style: italic;\"\u003Equite \u003C\/span\u003Edelicious!  Oh how, I do so love Potato Salad!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Potato Salad with Blue Cheese and Bacon\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18293.jpg\" style=\"height: 403px; width: 358px;\" title=\"Potato Salad with Blue Cheese and Bacon\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Potato Salad with Blue Cheese and Bacon*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/potato-salad-with-blue-cheese-and-bacon\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI  love a potato salad with a vinaigrette dressing far more than a  mayonnaise based one.  They just taste lighter somehow.  This one is fab  with the addition of a snappy dressing and so blue cheese and bacon  lardons!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the dressing:\u003Cbr \/\u003E\n2 fluid ounces of Sherry Vinegar (1\/4 cup)\u003Cbr \/\u003E\n1 small shallot, peeled and minced\u003Cbr \/\u003E\n2 tsp Dijon mustard\u003Cbr \/\u003E\n4 fluid ounces of olive oil (1\/2 cup)\u003Cbr \/\u003E\nFine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the salad:\u003Cbr \/\u003E\n1 pound of salad potatoes (I used navaho ones here, a mixture of red and brown skinned)\u003Cbr \/\u003E\n3 spring onions, trimmed and chopped\u003Cbr \/\u003E\n1 small package of pancetta lardons, fried until crisp (about 1\/2 cup)\u003Cbr \/\u003E\n120g of danish blue cheese, crumbled (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut  the potatoes into a pot of lightly salted boiling water.  Bring back to  the boil, then turn the heat down a bit and simmer rapidly for 10 to 15  minutes until tender.  Drain well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the vinegar,  oil, shallots and mustard for the dressing.  Cut the potatoes into  quarters while they are still warm and drop them into the dressing.   Allow them to cool to room temperature in the dressing.  Add the chopped  spring onions, pancetta and crumbled blue cheese.  Toss lightly to mix  all together.  Serve at room temperature.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:  If you like you  can reserve some of the bacon, spring onions and cheese to sprinkle on  the top of the salad in the bowl for a pretty garnish."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/457685056449078713\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/potato-salad-with-blue-cheese-and-bacon.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/457685056449078713"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/457685056449078713"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/potato-salad-with-blue-cheese-and-bacon.html","title":"Potato Salad with Blue Cheese and Bacon"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7909548492076191321"},"published":{"$t":"2012-07-17T04:00:00.004+01:00"},"updated":{"$t":"2019-07-13T13:41:13.727+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Roasted Summer Garden Veggies"},"content":{"type":"html","$t":"\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18105.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing that I love most about summer is the profusion of locally grown fresh vegetables.  Nothing tastes better than vegetables you have either grown yourself, or that have been grown very close to home and eaten very soon after picking!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18101.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to think that eating fresh and local also helps to lower my carbon footprint . . . especially with things like courgettes and peppers that I have grown myself.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18099.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe courgette glut is starting and I am loving inventing new ways to imbibe . . . cakes, muffins . . . casseroles . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18098.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nand deliciously roasted in dishes such as this easy one here today.  A delightful mix of  vegetables, fresh from the garden, tossed with olive oil and herbs and then roasted . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18097.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nuntil they are crispy tender . . . the edges all caramelized and sweet . . .\u003Cbr \/\u003E\nwith just a hint of spice from the smoked paprika . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18106.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTossed with some coarsely grated Parmesan cheese, they went down a real treat!!  I think I'll have the leftovers tossed into a tasty  salad for lunch tomorrow!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Roasted Summer Garden Veggies\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18107.jpg\" style=\"height: 360px; width: 360px;\" title=\"Roasted Summer Garden Veggies\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Roasted Summer Garden  Veggies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roasted-summer-garden-veggies\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA lovely summer side dish to go with those grilled meats, chicken or fish.  Easy and a bit spicy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 pounds of assorted vegetables (peppers, courgettes (both yellow and green) onions)\u003Cbr \/\u003E\n1 tsp salt\u003Cbr \/\u003E\n1 TBS extra virgin olive oil\u003Cbr \/\u003E\n1  1\/2 tsp smoked spanish paprika, or a smoked paprika mix (I like the one  from M\u0026amp;S which has smoked paprika, thyme and crushed chilies in it)\u003Cbr \/\u003E\n130g of coarsely grated Parmesan Cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTrim  your courgettes and cut into large chunks.  Peel and cut the onions  into wedges.  Seed and cut the peppers into chunks.  Place the  courgettes into a colander along with the salt.  Let stand and drain for  15 t0 20 minutes.  Drain well.  Toss in a bowl along with the olive  oil, peppers, onions and paprika.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat your oven to  220*C\/425*F\/ gas mark 7.  Pour the vegetables out onto a rimmed  baking  tray.  Spread out into a single layer. Roast for about 20 minutes.  Flip  over and roast for another 20 minutes or until golden and tender.   Remove from the oven.  Sprinkle with the cheese.  Toss together gently  and serve."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7909548492076191321\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/roasted-summer-garden-veggies.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7909548492076191321"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7909548492076191321"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/roasted-summer-garden-veggies.html","title":"Roasted Summer Garden Veggies"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1770794630743896849"},"published":{"$t":"2012-07-16T04:00:00.005+01:00"},"updated":{"$t":"2012-07-16T04:00:05.560+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dinner parties"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Strawberry Shortcake with Black Pepper and Elderflower Cream"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18049.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI guess by all accounts, we've had a ton of rain over here in the UK during the two weeks we were away!!  This is well evidenced by the profusion of slugs and snails in our garden completely feasting on my herbs and fruit!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18052.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBwaa ha ha haaaa!!! Time to break out the beer . . . not for drinking silly.  I'm going to put it into small tubs throughout the garden.  They are attracted to the beer,  and fall into the tubs . . . and drown.  That'll teach em . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18056.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI \u003Cspan style=\"font-style: italic;\"\u003Ewas\u003C\/span\u003E able to salvage a few handfuls of strawberries, enough to make a few strawberry shortcakes.  This is one of my favourite summer desserts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18058.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI gave it a bit of a twist this time though . . . by adding some snappy black pepper to the berries . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18061.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd by infusing the cream with some elderflower cordial.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18062.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAll in all . . . totally delicious.  This would make a fabulous party dessert for those summer barbeques.  (I hope the sun decides to shine at least\u003Cspan style=\"font-style: italic;\"\u003E some\u003C\/span\u003E of the time this summer . . . a barbeque would be nice!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18063.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne can but dream . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC18070.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Strawberry Shortcakes with Black Pepper and Elderflower Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-shortcakes-with-black-pepper-and-aelderflower-cream\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  unique and delicious twist on the traditional dessert, with the  addition of snappy black pepper and a delicate elderflower cordial  infused cream.\u003Cbr \/\u003E\u003Cbr \/\u003E4 large buttermilk biscuits, topped with some demerara sugar before baking\u003Cbr \/\u003E(I use my recipe which you can find \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/buttermilk-biscuits\" target=\"_blank\"\u003Ehere\u003C\/a\u003E)\u003Cbr \/\u003E1 pound (16 ounces) fresh strawberries\u003Cbr \/\u003E3 TBS caster sugar\u003Cbr \/\u003Efreshly ground black pepper to taste\u003Cbr \/\u003E\u003Cbr \/\u003EFor the cream:\u003Cbr \/\u003E225ml of double or whipping cream (1 cup), well chilled\u003Cbr \/\u003E3 to 4 TBS elderflower cordial\u003Cbr \/\u003E3 TBS caster sugar\u003Cbr \/\u003E\u003Cbr \/\u003EWash  the berries and gently dry them.  Hull and then slice into a bowl.   Stir in the sugar and some freshly ground black pepper to taste.  Set  aside to macerate for about 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the cream along with the caster sugar, until it forms soft folds.  Gently fold in the elderflower cordial.\u003Cbr \/\u003E\u003Cbr \/\u003ESplit  the buttermilk biscuits and place the bottom half of each onto a  dessert plate.  Top with one forth of the macerated berries.  Divide the  elderflower cream between each, placing on top of the berries.  Top  with the biscuit tops.  Serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003ENote:  The cream can  be whipped ahead of time and kept covered and chilled in the  refrigerator.  I do not advise preparing the berries too far ahead of  time as they will become too soft and release too many of their juices.   You don't want to leave them to macerate much longer than 15 minutes  for optimum flavour and texture.  The biscuits are best made ahead and  stored in an airtight container until you are ready to use them.  When  baking simply brush the tops with some milk and sprinkle with some  demerara sugar for a nice look and texture."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1770794630743896849\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/strawberry-shortcake-with-black-pepper.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1770794630743896849"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1770794630743896849"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/07\/strawberry-shortcake-with-black-pepper.html","title":"Strawberry Shortcake with Black Pepper and Elderflower Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8437112619835581438"},"published":{"$t":"2012-06-23T04:00:00.003+01:00"},"updated":{"$t":"2012-06-23T04:00:03.637+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple desserts"}],"title":{"type":"text","$t":"Roasted Summer Berries, with Honey Whipped Cream"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17547.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe may not be having  dry weather here at the moment . . . and it's not really been warm . . . it's probably  the nicest weather for Wimbleton  . . . but that hasn't stopped the Strawberries from ripening . . . and it hasn't stopped me from indulging!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17548.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESCRUMMO!!  I love, Love, LOVE Strawberry Season.  I keep myself from eating them the whole of the year so that I can enjoy them even more in the summertime.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17554.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd this was the perfect way to welcome in the first day of summer . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17552.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EGently roasted summer strawberries, lightly sweetened with a mixture of butter, brown sugar . . . and lightly spiced with some ground cardamom . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17555.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERoasted just long enough to make them even sweeter, but not long enough to make them mushy . . . they still retain a bit of their bite . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17551.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESpooned into your prettiest dishes and then topped with some lovely softely whipped cream flavoured with honey and vanilla . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17559.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESigh . . . this is summer in a bowl.  The rain may fall and the wind may lash against the window panes . . . but summer is here . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17550.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003Eand it comes in a plump juicy berry, wearing a little green cap!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17549.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Roasted Summer Berries, with Honey Whipped Cream*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 4\u003Cbr \/\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/roast-summer-berries-with-honey-spiced-whipped-cream\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPrintable Recipe\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne of the tastiest of summer treats!\u003Cbr \/\u003E\u003Cbr \/\u003E500g  of English Strawberries (about 1 pound)\u003Cbr \/\u003E2 TBS butter\u003Cbr \/\u003E4 TBS soft light brown sugar\u003Cbr \/\u003E1\/4 tsp ground cardamom\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Cream:\u003Cbr \/\u003E225ml of double or whipping cream (1 cup)\u003Cbr \/\u003E2 TBS runny honey (I like wildflower or clover)\u003Cbr \/\u003Ea few drops of vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  your oven to 190*C\/375*F\/ gas mark 5.  Wash and then gently dry the  berries with some paper towelling.  Hull them and if they are large, cut  in half.\u003Cbr \/\u003E\u003Cbr \/\u003EWhip the cream with a wire wisk until it just starts to peak.  Stir in the honey and vanilla.  Set aside and keep cool.\u003Cbr \/\u003E\u003Cbr \/\u003EMelt  the butter in an ovenproof skillet.  Add the sugar and cardamom and  stir to melt the sugar.  Once the sugar is melted, turn off the heat and  add the berries, tossing them gently to coat them in the mixture.  Bang  the pan into the oven.  Roast for 2 to 3 minutes, give them a stir, and  roast for a further 2 minutes.  Remove from the oven.\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon the  roasted berries into serving dishes and top each serving with a dollop  of the honey cream.  Drizzle any juices over top. Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8437112619835581438\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/roasted-summer-berries-with-honey.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8437112619835581438"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8437112619835581438"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/roasted-summer-berries-with-honey.html","title":"Roasted Summer Berries, with Honey Whipped Cream"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-489334025398430681"},"published":{"$t":"2012-06-12T04:00:00.000+01:00"},"updated":{"$t":"2012-06-12T04:00:04.579+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"burgers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple suppers"}],"title":{"type":"text","$t":"Perfect Burgers"},"content":{"type":"html","$t":"\u003Cimg height=\"350\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17354.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhat makes a perfect burger???\u0026nbsp;\u0026nbsp; They may be considered \"Fast Food,\" but making a perfect burger is somewhat of an art form . . . I don't believe that you get too many really good burgers in fast food joints actually . . . how can you??\u0026nbsp; They pump them out like cookie cutters . . . the main aim being to cook and sell as many as possible as they can.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17340.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI want a burger that tastes of something . . . that tastes of beef . . . that has flavour and texture . . . moist and delicious. The key to a \u003Ci\u003Ereally\u003C\/i\u003E good burger is to use a medium fat coarsely ground grade A beef . . . ground brisket\u0026nbsp; or chuck makes a great burger.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17341.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like to add grated onion and minced garlic to my burgers, along with some mustard, salad dressing and herbs.\u0026nbsp; You can use parsley, oregano, basil, summer savoury, marjoram . . . you want an herb that goes well with beef and all of those are winners.\u0026nbsp; I also add an egg to help bind it all together, but you can leave it out if you want to.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"390\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17342.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNext you will want to use a very light hand when mixing them together and shaping them.\u0026nbsp; Handling them too much toughens the meat.\u0026nbsp; Light and easy is the way to go.\u0026nbsp; I pop a little dimple into the centre of my burgers before cooking.\u0026nbsp; This helps to keep them flatter when they are cooking.\u0026nbsp; I don't like my burgers to be too puffy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17344.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou want to cook them from a chilled state and try hard to refrain from pressing them with a spatula when you are grilling them.\u0026nbsp; Pressing them only forces out the juices and you don't want to do that.\u0026nbsp; You want them to retain as much of their meat juices as possible.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"376\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17347.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrilled until golden brown on both sides and tucked into a toasted bun with your favourite toppings, you have a burger worthy of being called a GREAT burger!\u0026nbsp; Today I added a slice of Leicester Cheese to the top of each and let it melt down and then I topped each with some fresh sliced mushrooms that I had fried in a bit of butter.\u0026nbsp; Some lettuce and freshly sliced tomatoes and we were good to go!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17339.jpg\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Perfect Burgers*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 4\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt is wise not to use \ntotally lean ground beef when making a burger.\u0026nbsp; You want a little bit of\n fat to help keep them moist and flavourful!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 large free range egg\u003Cbr \/\u003E\n1 tsp Dijon mustard\u003Cbr \/\u003E\n1 small onion, peeled and grated\u003Cbr \/\u003E\n1 clove of garlic, peeled and minced\u003Cbr \/\u003E\n1\/2 tsp salt\u003Cbr \/\u003E\n1\/2 tsp black pepper\u003Cbr \/\u003E\n1 TBS creamy Caesar salad dressing\u003Cbr \/\u003E\n1 pound medium ground beef\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeat\n together the egg, mustard, onion, garlic, salt, pepper and salad \ndressing\u0026nbsp; Crumble the beef into a bowl.\u0026nbsp; Add the beaten mixture and \ngently mix in with your hands or a fork.\u0026nbsp; Try not to handle it very \nmuch.\u0026nbsp; Use a light touch.\u0026nbsp; Gently shape into 4 balls,\u0026nbsp; Flatten out to \nburgers about 3\/4 of an inch thick.\u0026nbsp; Make a depression in the centre of \neach burger.\u0026nbsp; This helps to keep them from\u0026nbsp; puffing up too much whilst \ncooking.\u0026nbsp;\u0026nbsp;\u0026nbsp; Lightly oil a grill pan.\u0026nbsp; Heat until hot.\u0026nbsp; Cook your burgers\n for 6 to 8 minutes per side, until they are cooked through and no \nlonger pink inside.\u0026nbsp; Don't press them with a spatula whilst cooking.\u0026nbsp; \nThis causes juices to be lost.\u0026nbsp; Once done tuck them into warm toasted \nbuns and serve immediately along\u0026nbsp; with your favourite toppings."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/489334025398430681\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/perfect-burgers.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/489334025398430681"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/489334025398430681"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/perfect-burgers.html","title":"Perfect Burgers"}],"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-496478665137435711"},"published":{"$t":"2012-06-05T04:00:00.000+01:00"},"updated":{"$t":"2019-07-05T07:38:23.400+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Berries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Strawberry \u0026 Mozzarella Salad"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17226.jpg\" height=\"400\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"392\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had a really beautiful day here today.  (It is Monday as I am writing this.)\u0026nbsp;\u0026nbsp; There were the odd showers, but for the most part it was sunny and dry, and fairly warm, as long as you were out of the wind.\u0026nbsp; Pity it hadn't been like this yesterday during the Thames Jubilee Pageant . . . but it looks to be a lovely evening for the concert tonight at Buckingham Palace!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17225.jpg\" height=\"380\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe shop shelves are starting to fill up with early British Strawberries now.\u0026nbsp; My plants in the garden have small green berries on them, but it's far too early yet for us to be eating our own.\u0026nbsp; (I do hope we get a taste before we go away at the end of the month.\u0026nbsp; I would hate to miss them!!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17224.jpg\" height=\"325\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is nothing more beautiful to the taste . . . than a lovely British Strawberry.\u0026nbsp; Seriously.\u0026nbsp; The strawberries over here taste like the memory of berries from my childhood . . . you know the kind I mean . . . the ones you pinched and ate when nobody was looking, when you were crouched down picking strawberries for a summer job.\u0026nbsp; Back breaking labour\u0026nbsp; . . . yes.\u0026nbsp; Very little pay . . . yes . . . fringe benefits . . . all the berries you could eat without being caught!!\u0026nbsp; (I know.\u0026nbsp; I am a naughty girl!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17223.jpg\" height=\"358\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnyways, British strawberries.\u0026nbsp; I love them.\u0026nbsp; I can't get enough of them during strawberry season, seriously.\u0026nbsp; I only ever very rarely have any at any other time of the year.\u0026nbsp; Those out of season berries never fail to disappoint, which is rather good in a way, because it makes me appreciate these seasonal British summer berries all the more!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17222.jpg\" height=\"348\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love to show case them in many ways . . . pies, crumbles, cakes . . . shortcakes!\u0026nbsp; I like to eat them on my cereal in the morning, and just out of hand as a snack.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I made this irresistibly deliciously different salad . . . which perfectly showcases these beautiful berries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17218.jpg\" height=\"353\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA lovely apple balsamic dressing, flavoured lightly with shallots . . . salty proscuitto crudo, mild and creamy buffalo mozzarella cheese, meaty and spicy wild rocket . . . and beautifully ripe and sweet British Strawberries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17214.jpg\" height=\"338\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'm sure you'll absolutely adore this.\u0026nbsp; We did. (adapted from a Waitrose Seasonss cookbooklet, 2009)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Strawberry \u0026amp; Mozzarella Salad\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC17213.jpg\" height=\"381\" title=\"Strawberry \u0026amp; Mozzarella Salad\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Strawberry and Mozzarella Salad*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-and-mozzarella-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious salad, which is not only simple and quick to make but makes a great\u0026nbsp; and unsual use of seasonal berries.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 TBS Apple Balsamic Vinegar\u003Cbr \/\u003E\n3 TBS extra virgin olive oil\u003Cbr \/\u003E\n1 tsp caster sugar (fine sugar)\u003Cbr \/\u003E\n2 shallots, peeled and thinly sliced\u003Cbr \/\u003E\nFreshly ground black pepper\u003Cbr \/\u003E\n2 X 80g packs or Italian Proscuitto Crudo (about 8 thin slices)\u003Cbr \/\u003E\n1 ball of Buffalo Mozzarella Cheese, drained and torn (about 1\/4 pound)\u003Cbr \/\u003E\n250g of strawberries, rinsed, hulled and sliced (1\/4 pound)\u003Cbr \/\u003E\n2 X 50g packs of wild rocket leaves, washed and dried (about 4 cups, arugula)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk the balsamic vinegar, olive oil, sugar and shallots together in a large bowl.\u0026nbsp; Season well with black pepper.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDivide\n the proscuitto between 4 chilled salad plates.\u0026nbsp; Scatter with the \nmozzarella.\u0026nbsp; Toss the strawberries and rocket into the bowl with the \ndressing.\u0026nbsp; Toss gently to coat.\u0026nbsp; Divide equally amongst the salad \nplates, placing it on top of the meat and cheese.\u0026nbsp; Drizzle any leftover \ndressing over top .\u0026nbsp; Serve immediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - You won't need any salt as the proscuitto is quite salty.\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\/-YY4DdliU2lg\/XR7wSNw0aOI\/AAAAAAACiwo\/CKnwp1eiQgg7cyRkHA_gbidvnIsE4js-QCLcBGAs\/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:\/\/1.bp.blogspot.com\/-YY4DdliU2lg\/XR7wSNw0aOI\/AAAAAAACiwo\/CKnwp1eiQgg7cyRkHA_gbidvnIsE4js-QCLcBGAs\/s200\/Marie-Signature-Transparent.png\" width=\"200\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/496478665137435711\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/strawberry-and-mozzarella-salad.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/496478665137435711"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/496478665137435711"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/06\/strawberry-and-mozzarella-salad.html","title":"Strawberry \u0026 Mozzarella Salad"}],"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\/-YY4DdliU2lg\/XR7wSNw0aOI\/AAAAAAACiwo\/CKnwp1eiQgg7cyRkHA_gbidvnIsE4js-QCLcBGAs\/s72-c\/Marie-Signature-Transparent.png","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1663733925217986969"},"published":{"$t":"2012-05-24T04:00:00.000+01:00"},"updated":{"$t":"2012-05-24T04:00:04.806+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for one"},{"scheme":"http://www.blogger.com/atom/ns#","term":"healthy options"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Layered Chopped Salad for One"},"content":{"type":"html","$t":"\u003Cimg height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16945.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always had a great fondness for salads of any kind.  Todd, not so much . . . he has always thought salads boring . . . that is until I came into his life!!\u0026nbsp; My salads are anything but boring!!\u0026nbsp; (Even he would agree to that!)\u0026nbsp; And, whilst salad is still not his favourite thing to eat, he quite enjoys them once he digs in.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16941.jpg\" width=\"394\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen my family was growing up I used to make a variety of layered salads for them, and it is often a delicious dish to take to a pot luck supper.\u0026nbsp; Everyone usually loves them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16935.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey involve layering traditional, or even the not traditional, salad ingredients in a pretty glass bowl (so that you can see the layers) and then covering the top with a type of mayonnaise frosting to seal in all the flavours.\u0026nbsp; It also helps to keep them crisp and fresh, which makes them the perfect make ahead salad.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"363\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16940.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI've seen them topped with all sorts of cheeses, and crisp bacon bits . . . and even crumbled tortilla chips, especially in the case of a mexican styled one.\u0026nbsp; (In that case I would layer drained mexi-corn, chopped avocado, spring onions, chopped tomatoes, chopped\u0026nbsp; ripe olives, chopped chicken etc. and top with some mayo spiked with salsa and chilies and then top with some pepper jack and the tortilla chips.\u0026nbsp; Nummy yummy!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16938.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not really practical for me to make them for just Todd and myself though . . . not with only the two of us in the house . . . and not unless I am making one up for a church supper or some such.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16939.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat is until today . . . when I got the idea to tailor them down to our specific needs.\u0026nbsp; I have given amounts for one serving, but as you can see it is very easily adapted up!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"395\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16935.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI used my favourite creamy Italian Dressing that I make, also cut down in amounts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16937.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt was delicious, delicious, delicious.\u0026nbsp; Even Todd was a happy camper.\u0026nbsp; I served them with grilled fish and potatoes.\u0026nbsp; Yummo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16944.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Layered Chopped Salad for One*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes one (is easily multiplied up)\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/layered-salads-for-one-or-two\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nI\n love layered salads, but with only two of us in the house, making a \nlarge one is highly impractible.\u0026nbsp; So I adapted a few of my favourite \nrecipes and scaled them down to one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the salad layers:\u003Cbr \/\u003E\n2 TBS thawed petit pois\u003Cbr \/\u003E\n2 radishes, trimmed and thinly sliced\u003Cbr \/\u003E\n1 TBS chopped red onion\u003Cbr \/\u003E\n2 TBS chopped other vegetable (I used courgettes today, but you can use any vegetable \u003Cbr \/\u003E\nyou want, raw or cooked)\u003Cbr \/\u003E\n1\/2 tomato, thinly sliced\u003Cbr \/\u003E\n1\/2 hard boiled egg, chopped\u003Cbr \/\u003E\n\u0026nbsp;a baby gem lettuce, shredded\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the dressing:\u003Cbr \/\u003E\n2 TBS no fat mayonnaise\u003Cbr \/\u003E\n1 tsp water\u003Cbr \/\u003E\n1 tsp olive oil\u003Cbr \/\u003E\npinch salt\u003Cbr \/\u003E\npinch black pepper\u003Cbr \/\u003E\npinch onion powder\u003Cbr \/\u003E\npinch garlic powder\u003Cbr \/\u003E\npinch chili powder\u003Cbr \/\u003E\npinch\u0026nbsp; paprika\u003Cbr \/\u003E\n1\/4 tsp sugar\u003Cbr \/\u003E\n1\/4 tsp dried basil\u003Cbr \/\u003E\n1\/4 tsp dried oregano\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo finish:\u003Cbr \/\u003E\n1 TBS finely grated Pamesan Cheese\u003Cbr \/\u003E\n1 slice of streaky bacon, cooked until crisp and crumbled\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst\n make the dressing.\u0026nbsp; Whisk all of the ingredients together.\u0026nbsp; Taste and \nadjust seasoning as required.\u0026nbsp; Set aside to allow the flavours to meld.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer\n the salad ingredients in an individual serving sized ramekin, in the \norder given, beginning with the peas and ending with the lettuce.\u0026nbsp; (I \nused fluted glass dessert bowls, each holding about 1 1\/2 cups)\u0026nbsp; Lightly\n press ingredients down to compact a tiny bit.\u0026nbsp; Spoon the dressing over \ntop to cover.\u0026nbsp; Cover and chill until you are ready to serve, over night \nif possible.\u0026nbsp; Sprinkle with the Parmesan Cheese and bacon bits just \nprior to serving.\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1663733925217986969\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/layered-chopped-salad-for-one.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1663733925217986969"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1663733925217986969"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/layered-chopped-salad-for-one.html","title":"Layered Chopped Salad for One"}],"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-1931076739866683501"},"published":{"$t":"2012-05-18T04:00:00.000+01:00"},"updated":{"$t":"2016-04-13T07:41:06.518+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asparagus"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking for two"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sandwiches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Open Faced Asparagus Melts"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16796.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's one of my favourite flavour seasons of the year now . . . Aspagarus season! The shops are slowly beginning to stock fresh British Asparagus, which I believe is the most delicious tasting asparagus in the world!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16797.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course there is asparagus readily available all year round . . . but it more often than not comes from Peru.\u0026nbsp; Nothing against Peru . . . but . . . do you really want to eat asparagus that's been grown half a world away, sprayed with something to keep lasting longer . . . and pasted onto our grocery shop shelves some what . . . multiple days or even weeks later???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16798.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think NOT!\u0026nbsp; Yuck!!\u0026nbsp; I turn my nose up at that tasteless foreign stuff all year round . . . I'm waiting for Spring\u0026nbsp; when our English Asparagus comes into season, I'm ready to line up and partake as often as I can.\u0026nbsp; It is a short season and I want to indulge myself as much as I can during those few weeks in May and June when it's available!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16799.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love it steamed, until it's crispy tender and still nicely green . . . dipped into melted lemon butter, or hollandaise sauce . . . it's also a real treat used as soldiers instead of toast with your soft boiled eggs.\u0026nbsp; It makes beautiful \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2009\/06\/pasta-with-lemon-cream-sauce-asparagus.html\" target=\"_blank\"\u003E\u003Cb\u003Epasta\u003C\/b\u003E\u003C\/a\u003E dishes, even more gorgeously delicious . . . goes wonderfully with \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2012\/03\/chicken-asparagus-and-potatoes-in.html\" target=\"_blank\"\u003E\u003Cb\u003Echicken . \u003C\/b\u003E\u003C\/a\u003E. . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16800.jpg\" height=\"369\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's absolutely\u0026nbsp; breathtakingly delish in\u0026nbsp; \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/04\/roasted-asparagus-salad-with-parmesan.html\" target=\"_blank\"\u003E\u003Cb\u003Esalads .\u003C\/b\u003E\u003C\/a\u003E . . or wrapped in pancetta and grilled.\u0026nbsp; It makes fabulously tasty spring tarts and is wonderful with poached or scrambled eggs.\u0026nbsp; In fact it's just wonderful when paired with \u003Ca href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2011\/04\/roasted-asparagus-salad-with-parmesan.html\" target=\"_blank\"\u003E\u003Cb\u003Eeggs\u003C\/b\u003E\u003C\/a\u003E, full stop!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16801.jpg\" height=\"345\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut how I \u003Ci\u003Ereally\u003C\/i\u003E love it . . . is when it's \u003Cspan style=\"font-size: large;\"\u003Eroasted\u003C\/span\u003E in a hot oven.\u0026nbsp; I simply toss with a bit of olive oil, salt and pepper and then spread it out onto a baking sheet.\u0026nbsp; I roast it for 8 to 10 minutes in a hot oven.\u0026nbsp; As soon as it comes out of\u0026nbsp; the oven I spritz it with some white balsamic vinegar and sprinkle it with a few shavings of Parmesan cheese.\u0026nbsp; Oh, my . . . but it is some good done that way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16803.jpg\" height=\"345\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I've simply steamed it and then layered it in a delicious open faced sandwich for two.\u0026nbsp; Layered on a crisp ciabatta roll, which has been spread with some pesto mayonnaise, along with some ham, sliced tomatoes and lotsa cheese, this went down a real treat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16804.jpg\" height=\"382\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love knife and fork sandwiches don't you???\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16802.jpg\" height=\"364\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Open Faced Asparagus Melts*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 2\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/open-face-asparagus-melts\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA delicious open faced grilled sandwich, filled with the lovely flavours of delicious fresh Spring asparagus!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n16 good sized spears of fresh asparagus\u003Cbr \/\u003E\n3 TBS fat free mayonnaise\u003Cbr \/\u003E\n1 TBS ready made Green Pesto\u003Cbr \/\u003E\n1 ciabatta roll, cut in half, with the top half trimmed \u003Cbr \/\u003E\nso that it will lie flat\u003Cbr \/\u003E\n2 slices of baked ham\u003Cbr \/\u003E\n4 thick slices of ripe tomato\u003Cbr \/\u003E\n2 TBS of grated low fat mozarella cheese\u003Cbr \/\u003E\n2 TBSl of grated emmenthaler cheese\u003Cbr \/\u003E\n2 TBS grated Parmesan cheese\u003Cbr \/\u003E\nfresh ground black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTrim\n the asparagus.\u0026nbsp; Snap off any woody ends and trim off the little pointy \nbits along the stem.\u0026nbsp; (These can be bitter.) Wash well.\u0026nbsp; Steam, covered \nfor 2 minutes, until crispy tender.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the grill.\u0026nbsp; (Broiler)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCombine\n the mayonnaise and pesto in a small bowl.\u0026nbsp; Spread 2 TBS of the mixture \nonto each ciabatta half.\u0026nbsp; Place onto a baking sheet.\u0026nbsp; Pop under the \ngrill for a vew minutes until the pesto mayo is bubbling.\u0026nbsp; Remove from \nthe oven and then layer each slice with one piece of\u0026nbsp; ham and half of \nthe asparagus.\u0026nbsp; Place two slices of tomato on top of each.\u0026nbsp; Sprinkle \neach with 1 TBS of each of the cheeses and season with a grating of \nblack pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGrill for a few minutes longer, until the cheese is melted and just turning golden brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16805.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'll let you in on another really tasty, simple way to prepare it.\u0026nbsp; Wash and dry your asparagus really well.\u0026nbsp; Trim off the woody ends and those bitter little points.\u0026nbsp; Roll it in low fat mayonnaise to coat . . . and then roll it in grated Parmesan Cheese.\u0026nbsp; Place on a buttered sheet of parchment paper you've placed on a baking tray and roast it at a hot temperature (200*C\/400*F\/ gas 6) for about 8 to 10 minutes (depending on the thickness of the spears) until the cheese is melted, the spears are tender and the whole thing is scrummy, Scrummy, SCRUMMY! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16807.jpg\" height=\"400\" width=\"391\" \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1931076739866683501\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/open-faced-asparagus-melts.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1931076739866683501"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1931076739866683501"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/open-faced-asparagus-melts.html","title":"Open Faced Asparagus Melts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5728278807672711635"},"published":{"$t":"2012-05-13T04:00:00.000+01:00"},"updated":{"$t":"2013-05-09T10:21:43.630+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Decadent Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Strawberry, Rhubarb, Oat and Walnut Crumble"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg height=\"344\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16710.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love Rhubarb Season and our rhubarb plants are going crazy at the moment!\u0026nbsp; I am love, love, LOVING it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"364\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16708.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI picked up some Spanish strawberries today.\u0026nbsp; (I know naughty me.)\u0026nbsp; They looked really, really good though and mine are only blossoming . . . sooo tooo early for English ones.\u0026nbsp; I was really wanting a Strawberry and Rhubarb Crumble though, and \u003Ci\u003Ejust\u003C\/i\u003E what's a gal to do!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"382\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16712.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is easily my most favourite of all crumbles.\u0026nbsp; Todd . . . he likes Apple Crumble best of all . . . for me though, it's this one.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"400\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16713.jpg\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou get the slight tartness from the rhubarb and then that sweetness of the strawberries . . . and all topped off with a buttery\/oaty\/nutty crumble topping!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16714.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSoft and succulent fruit . . . oooozing with flavour!!!\u003Cbr \/\u003E\nToasty nutty topping . . . oooozing with crunch!!!\u003Cbr \/\u003E\nRich cream dribbling into all those lovely crevices . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"389\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16716.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's pretty hard to resist something that is so so so sooooooooo GOOD!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"384\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16720.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSeriously.\u0026nbsp; I was very naughty with this, and I think I'm going in to polish off the leftovers for breakfast.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"362\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16723.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIf I'm not up for air by noon . . . you better send in a search party . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SDC16724.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cb\u003E*Strawberry, Rhubarb, Oat and Walnut Crumble*\u003C\/b\u003E\u003Cbr \/\u003E\nServes 8 to 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-rhubarb-and-walnut-crumble\" target=\"_blank\"\u003E\u003Cb style=\"color: #6aa84f;\"\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is worth waiting all year for.\u0026nbsp; Delicious, delicious, DELICIOUS!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the Crumble Topping:\u003Cbr \/\u003E\n3.75 ounces plain flour (3\/4 cup)\u003Cbr \/\u003E\n2 ounces rolled oats (1\/2 cup)\u003Cbr \/\u003E\n3.75 ounces soft light brown sugar (1\/2 cup packed)\u003Cbr \/\u003E\n3 ounces of chopped toasted walnuts ( generous 1\/2 cup)\u003Cbr \/\u003E\n1\/2 tsp fine sea salt\u003Cbr \/\u003E\n2 ounces butter, melted (1\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the filling:\u003Cbr \/\u003E\n7 ounces granulated sugar (1 cup)\u003Cbr \/\u003E\n2 TBS cornflour\u003Cbr \/\u003E\n16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)\u003Cbr \/\u003E\n16 ounces strawberries, cut in half (a generous 6 cups)\u003Cbr \/\u003E\n1 TBS pure vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPouring cream to serve\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a large glass baking dish and set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMake\n the crumble first.\u0026nbsp; Mix the flour, oats, sugar, salt and walnuts \ntogether in a bowl.\u0026nbsp; Pour the melted butter over top.\u0026nbsp; Stir and press \ntogether to make a few clumps.\u0026nbsp; Put in the freezer while you make the \nfilling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nStir together the cornflour and sugar, mixing it \ntogether well.\u0026nbsp; Add the fruit and vanilla.\u0026nbsp; Toss together gently to \ncoat.\u0026nbsp; Pour into the prepared baking dish.\u0026nbsp; Remove the crumble from the \nfreezer and sprinkle over the top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 45 minutes, or until \nthe topping is golden brown and the filling is bubbling around the \nedges.\u0026nbsp; Cool for about 20 minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSpoon out into bowls to serve and pass the cream!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote:\u0026nbsp;\n This is best eaten on the day.\u0026nbsp; You can halve the recipe quite \nsuccessfully if you don't want to make that much.\u0026nbsp; Chill any leftovers, \nwrapped in the refrigerator.\u0026nbsp; They're quite nice eaten for breakfast the\n morning after.\u0026nbsp; *blush*"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5728278807672711635\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/strawberry-rhubarb-oat-and-walnut.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5728278807672711635"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5728278807672711635"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/05\/strawberry-rhubarb-oat-and-walnut.html","title":"Strawberry, Rhubarb, Oat and Walnut Crumble"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7680684078076576942"},"published":{"$t":"2012-04-14T04:00:00.003+01:00"},"updated":{"$t":"2012-04-14T04:00:05.036+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Rhubarb Clafoutis"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 315px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/rhubarb-cut-up-in-a-bowl.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWell, folks, what with having an early spring and such a lovely March, quite a bit of the rhubarb in our garden is ready to begin harvesting now.  Not bundles and bundles of it, but enough for me to indulge in a few rhubarb treats.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16194.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love rhubarb season.  I love rhubarb!!  When I was a child, during rhubarb season, my mother used to give us each a stick of rhubarb and a small bowl of sugar.  We would sit there sticking the end of the rhubarb into the sugar and  biting it off on the sugared end.  Oh boy.  Was that ever mouth puckering good!  You got the super sour tang of the rhubarb and a blast of sweet from the sugar.  It was like a natural, \"chemical free\" pixie stick!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16192.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe other week I made a rhubarb pie and it was sooooo good.  This weekend I decided to make a Rhubarb Clafoutis.  Traditionally made with cherries, this is a French Dessert.   It's like a batter pudding made with eggs, ground almonds, a bit of flour, sugar, fruit and cream.  Technically a clafoutis made with fruit other than cherries it called a Flaugnarde, but why split hairs . . . this is a clafoutis.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16197.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ERich and sweet . . . with tender pieces of honey roasted rhubarb and lovely flecks of vanilla seeds througout, this is a fantastically scrummy dessert.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16201.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course Todd had to have his with some cream drizzled over top, and why not . . .\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/rhubarb-cut-up-in-a-bowl.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA little bit of an indulgence once in a while is a good thing.  (So is the smell of your fingers after playing with the vanilla seeds.   There's no calories in smell right???  Ok . . . so I did have an eensy peensy taste.)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC16203.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Rhubarb Clafoutis*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/rhubarb-clafoutis\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETender Spring Rhubarb is showcased  in a very tasty dessert.  The pinker rhubarb looks very nice done this way.\u003Cbr \/\u003E\u003Cbr \/\u003E400g rhubarb, trimmed and cut into 2 inch lengths (3\/4 ld)\u003Cbr \/\u003E1 vanilla pod\u003Cbr \/\u003E25g of butter (scant 2 TBS)\u003Cbr \/\u003E1 TBS runny honey (Acacia is nice)\u003Cbr \/\u003E50g of ground almonds (generous 1\/2 cup)\u003Cbr \/\u003E2 TBS plain flour (all purpose)\u003Cbr \/\u003E100g caster sugar (1\/2 cup fine white sugar)\u003Cbr \/\u003E2 medium free range eggs\u003Cbr \/\u003E2 medium free range egg yolks\u003Cbr \/\u003E250ml of double cream (a generous cup of heavy cream, a scant 9 fluid ounces)\u003Cbr \/\u003Eicing sugar for dusting\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat  the oven to 190*C\/375*F\/ gas mark 5.  Arrange the rhubarb in a single  layer in a shallow 1 litre baking dish.  Split the vanilla pod and  scrape out the seeds with the back of a knife.  Dot the seeds over the  rhubarb pieces.  Dot with the butter as well and then drizzle the honey  over top.  Bake for 15 minutes in the heated oven, until tender.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat  together the almonds, flour, sugar, eggs, egg yolks and cream, until  you have a smooth mixture.  Remove the roasted rhubarb from the oven.   Pour the egg mixture over top.  Bake for an additional 25 to 30 minutes  until puffed and golden.  Dust with icing sugar and serve immediately.   Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7680684078076576942\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/rhubarb-clafoutis.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7680684078076576942"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7680684078076576942"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/rhubarb-clafoutis.html","title":"Rhubarb Clafoutis"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2731424300051406154"},"published":{"$t":"2012-04-03T04:00:00.002+01:00"},"updated":{"$t":"2012-04-03T04:00:01.255+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"}],"title":{"type":"text","$t":"Old Fashioned Rhubarb Pie"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 552px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/PurityCookBook.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis  is the cookery book I cut my teeth on, way back in the olden days as a young Bride.  I was only 19, not all that experienced . . . and this was pretty much my cookery bible.  Everything you needed to know about baking cakes, pies, cookies, quick breads, etc. and simple and easy meals was within it's pages.  They became quite dog-eared and spattered through the years . . . which is the sign of a good cookbook.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15980.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOf course I have \u003Cspan style=\"font-style: italic;\"\u003Emore\u003C\/span\u003E than added to my cookbook collection through the years, but this is still one of my \u003Cspan style=\"font-size:130%;\"\u003E\"go-to's\" \u003C\/span\u003Ewhen I want to bake or cook something basic, simple . . . and delicious, without artiface or faffing about.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15981.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe rhubarb in our garden is beginning to ripen nicely now.  We  planted extra in the autumn, so we will have lots and lots this year.  We both just adore rhubarb and in  my opinion, you can never have enough rhubarb!!  (Did you know it's actually a vegetable and not a fruit??  Tis true!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15982.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne thing I love to do with it is to bake at least one or two rhubarb pies during the season.  One that I bake is a \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.co.uk\/2010\/06\/rhubarb-custard-pie.html\"\u003ERhubarb Custard Pie\u003C\/a\u003E, which is very, very  good.  Rich and custardy, and quite a favourite of ours to say the least.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15983.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOther times though I just want a basic, two crust, simple . . . rhubarb pie.  No frills.  Nothing fancy.  Just sweetened fruit between two crusts.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15985.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI think when it comes right down to it . . . I'm a kind of a basic and simple girl . . . with a kind of a basic and simple husband, and this pie suits us to the \"T.\"\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15989.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Old Fashioned Rhubarb Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes one 9-inch double crust pie\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/old-fashioned-rhubarb-pie\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ENothing fancy here, just plain old fashioned goodness.\u003Cbr \/\u003E\u003Cbr \/\u003ESufficient pastry for a 9-inch two crust pie\u003Cbr \/\u003E4 cups diced fresh rhubarb (1 inch pieces) (6 to 8 stalks, depending on their thickness)\u003Cbr \/\u003E1 1\/4 to 1 3\/4 cups of sugar (240g to 335g)  depending on how tart your rhubarb is\u003Cbr \/\u003E1\/3 cup all purpose flour, sifted (about 34g)\u003Cbr \/\u003E1\/8 tsp salt\u003Cbr \/\u003E1 TBS butter\u003Cbr \/\u003Emilk and sugar for glazing\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200*C\/400*F\/ gas mark 6.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare  the pastry, divide in half and roll half of it out large enough to line  a 9 inch pie plate.  Keep the remainder covered.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMix  together the flour, salt and sugar.  Place half of the rhubarb into the  lined pie plate.  Sprinkle half of the flour\/sugar mixture over top.   Add the remainder of the rhubarb.  Top with the remaining sugar.  Dot  with butter.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll out the remaining pastry into a round large  enough to cover the rhubarb with lots of overhang.  Seal around the  edges of the pie, trim and flute.  Cut a few slashes in the top of the  pie to vent for steam.  Brush the top with milk and dust with sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EPlace  onto a baking sheet and bake in the preheated oven for 40 to 50 minutes  until the pastry is golden brown and the filling is cooked and  bubbling.  Allow to cool to at least warm before cutting into wedges to  serve.\u003Cbr \/\u003E\u003Cbr \/\u003EI like mine warm with vanilla icecream, and Todd, of course . . . likes his with custard.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15986.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Basic Pastry for a Double Crusted Pie*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes enough for one 9 inch pie\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/basic-pastry-for-a-2-crust-pie\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2 cups sifted aall purpose flour (199g)\u003Cbr \/\u003E1 tsp salt\u003Cbr \/\u003E3\/4 cup vegetable shortening (6 ounces, Trex or White Flora)\u003Cbr \/\u003E4 to 5 TBS cold water\u003Cbr \/\u003EAdditional flour for rolling\u003Cbr \/\u003E\u003Cbr \/\u003EBlend  or sift together the flour and the salt.  Drop in the shortening and  cut into the flour with a pastry blender, or using two round bladed  knives in a cutting motion.  You should end up with some crumbs about  the size of small peas, and some smaller.  Add the water one TBS at a  time, using a fork to mix it lightly together, and adding water only  until all the flour is dampened.  Turn the dough onto a  lightly floured  suface and shape into two balls.\u003Cbr \/\u003E\u003Cbr \/\u003EDust a rolling pin with flour  and roll each ball lightly, from the centre to the edge each time,  until the pastry is about 1 inch larger than an inverted pie plate.\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003ETo line a pie plate\u003C\/b\u003E,  fold the rolled pastry in half and trasnfer it to the pie plate.   Unfold and ease loosely into place, being  very careful not to stretch  the pasty.  Trim off any extra with a sharp knife or kitchen scissors.\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003EBaked Pie Shells:\u003C\/b\u003E   Flute the edge of the pastry in your preferred way.  Prick with a fork  at 1 inch intervals and then bake in a preheated 230*C\/450*F\/ gas mark 7  oven for 10 to 12 minutes, or until golden brown.  Cool before adding  the cooked filling.  This recipe will make two single crust baked pie  shells.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EUnbaked Pie Shells:\u003C\/b\u003E  Prepare as above but do not  prick the pastry.  Add the uncooked filling and bake as directed in the  filling recipe.  This recipe will make two unbaked pie shells.\u003Cbr \/\u003E\u003Cb\u003E\u003Cbr \/\u003EDouble Crust Pies:\u003C\/b\u003E   Add filling to the pastry lined pie plate and moisten the edge.  Roll  out the top crust and place on top of the filling.  Flute and crimp  edges, trimming off any excess.  Cut a few vents in the top to allow  steam to escape.  Bake as directed in the filling recipe.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003ETips:\u003C\/b\u003E   Avoid stretching the pastry, especially during rolling and when fitting  pastry into the pie plate.  Stretched pastry will shrink during  baking.  Avoid overhandling and over rolling the pastry.  This causes it  to toughen."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2731424300051406154\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/old-fashioned-rhubarb-pie.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2731424300051406154"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2731424300051406154"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/04\/old-fashioned-rhubarb-pie.html","title":"Old Fashioned Rhubarb Pie"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7688124569273049273"},"published":{"$t":"2012-03-07T04:00:00.003+00:00"},"updated":{"$t":"2012-03-07T04:00:03.409+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nuts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"Winter Fruit Salad with a Lemon and Poppy Seed Dressing"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15662.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EEven though we have had a fairly mild winter this year . . . I still find myself longing for the salad days of summer . . . there are some days when stodge just doesn't cut the mustard.  I want lettuce, and I want it now!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15663.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love fresh salads made with lovely fresh tomatoes and other salad vegetables, but in truth . . . the tomatoes at this time of year are decidedly anemic looking and tasting!  There is no salvaging them!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15664.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EInstead I choose to use fresh fruit.  It adds beautiful colour, texture and flavours to my salad.  eating apples and pears . . . the fruits of winter . . . along with some sweetly chewy dried cranberries, little jewels of colour . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15665.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETossed together with some lovely cos lettuce . . . crisp and crunchy and slightly bitter . . . just perfect with the sweetness of the fruit . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15667.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECrunchy salty roasted cashew nuts . . . Creamy sweet nutty emmenthal cheese . . .\u003Cbr \/\u003EAnd a sweet and sour lemon and poppy seed dressing . . . homemade of course!  You get the tartness of the lemon combined with the sweetness of sugar . . . a little bite from some grated onion and the crunch of poppy seeds.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15668.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, my . . . this is some good, and does the trick.  I am happy . . . for now . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC15661.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Winter Fruit Salad with a Lemon and Poppy Seed Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EServes 6 to 8\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/winter-fruit-salad-with-a-lemon-and-poppy-seed-dressing\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA  perfect blend of crunchy cos lettuce, sweet apples, pears and  cranberries,  salty cashew nuts and nutty emmenthal cheese, swathed in a  tangy lemon and poppy seed dressing.  Delicious!\u003Cbr \/\u003E\u003Cbr \/\u003E1 pound of cos lettuce hearts, washed, dried and torn into bits\u003Cbr \/\u003E(Romaine lettuce, 16 ounces)\u003Cbr \/\u003E6 ounces emmenthal cheese, shaved with a vegetable peeler (Swiss cheese)\u003Cbr \/\u003E150g of roasted salted cashew nuts (1 cup)\u003Cbr \/\u003E75g of sweetened dried cranberries (1\/2 cup)\u003Cbr \/\u003E1 large eating apple, washed, cored and thinly sliced\u003Cbr \/\u003E1 large ripe pear, washed, cored and thinly sliced\u003Cbr \/\u003E\u003Cbr \/\u003EFor the Dressing:\u003Cbr \/\u003E95g of white sugar (1\/2 cup)\u003Cbr \/\u003E125ml fresh lemon juice (1\/2 cup)\u003Cbr \/\u003E2 tsp finely grated onion\u003Cbr \/\u003E1 tsp Dijon mustard\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E150ml of salad oil (2\/3 cup)\u003Cbr \/\u003E1 TBS poppy seeds\u003Cbr \/\u003E(This will make more dressing than you need, but you can store it in the refrigerator and\u003Cbr \/\u003Euse it for other salads.)\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the dressing, shake all of the dressing ingredients together in a large jar until emulsified.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EToss  the lettuce, cheese, nuts, cranberries, apple slices and pear slices  together in a bowl.  Divide amongst chilled serving plates.  Give the  dressing a good shake again and drizzle some of the dressing over the  salads.  Pass remaining dressing so that people can top it up as need be  on their own salads."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7688124569273049273\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/winter-fruit-salad-with-lemon-and-poppy.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7688124569273049273"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7688124569273049273"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/03\/winter-fruit-salad-with-lemon-and-poppy.html","title":"Winter Fruit Salad with a Lemon and Poppy Seed Dressing"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-332383662838428739"},"published":{"$t":"2011-11-03T04:00:00.004+00:00"},"updated":{"$t":"2011-11-03T07:21:28.286+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Candy Apple Cake"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13891.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDo you know what time of year it is now???  It's FRUIT FLY season!!  Yeppers!!  Fruit fly season and this past week has seen my kitchen inundated with the little dears, so much so that I decided to take all my apples the other day and make applesauce with them.  (I also put out fruit fly traps.  I'll tell you all about them at the end of this post!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13894.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI had a lot of apples, and I got a lot of applesauce.  Basically I just peel the apples and then cook them with a tiny bit of water over low heat until they are all soft and mushy.  Sometimes I add a bit of sugar and spice, depending on what I am going to use it for.  This was a real mixture of apples, I think I had four different kinds . . . so it's a real mishmash!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13896.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI froze most of it, but I kept back some to make this very delicious cake with.  You will love this cake, and it's just perfect for this time of year.  A deliciously moist cake, filled with applesauce and spice and covered with a tasty toffee glaze . . .  so it's just like a spicy, moist, moreish candy apple!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13897.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMy pictures are not the greatest . . . not only is it fruit fly season, but the season of good natural lighting has disappeared . . . so my pictures are not so good . . . and I overcooked the glaze a bit so there are a few lumps and bumps in it, which while they did not detract from the cake's overall deliciousness . . .  they don't\u003Cspan style=\"font-style: italic;\"\u003E look \u003C\/span\u003Esoooooo good!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13901.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOh, it is soooooo scrummy yummy . . .   and as you can tell from that little black snout . . . it is \u003Cspan style=\"font-style: italic;\"\u003Eclearly\u003C\/span\u003E Miztie approved!  (Spaniels are such loveable little piggies!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13903.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cstrong\u003E\u003Cem\u003E*Candy Apple Cake*\u003C\/em\u003E\u003C\/strong\u003E\u003Cbr \/\u003EServes 10 to 12\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/candy-apple-cake\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is a lovely cake that the whole family will enjoy. Deliciously moist and full of the wonderful flavour of spice, studded with soft raisins and crunchy walnuts, this truly is a joy to bake and to eat. The smell of this when it is baking is truly heavenly!\u003Cbr \/\u003E\u003Cbr \/\u003E9 ounces plain flour (2 1\/2 cups)\u003Cbr \/\u003E7 ounces  caster sugar (1 cup)\u003Cbr \/\u003E16 fluid ounces unsweetened applesauce (2 cups)\u003Cbr \/\u003E4 ounces vegetable shortening such as Trex, White Flora or Crisco (1\/2 cup)\u003Cbr \/\u003E4 fluid ounces  water (1\/2 cup)\u003Cbr \/\u003E2 large free range eggs, beaten\u003Cbr \/\u003E1 ½ tsp baking soda\u003Cbr \/\u003E1 ½ tsp baking powder\u003Cbr \/\u003E1 tsp vanilla essence\u003Cbr \/\u003E1 tsp ground cinnamon\u003Cbr \/\u003E½ tsp ground allspice\u003Cbr \/\u003E½ tsp ground cloves\u003Cbr \/\u003E½ tsp freshly grated nutmeg\u003Cbr \/\u003E4 ounces chopped toasted walnuts (1 cup)\u003Cbr \/\u003E5 ounces raisins, (1 scant cup)\u003Cbr \/\u003E\u003Cbr \/\u003EFOR THE GLAZE:\u003Cbr \/\u003E170g of soft light brown sugar (1 cup, Packed)\u003Cbr \/\u003E2 ounces butter\u003Cbr \/\u003E85ml of double cream (about 1\/3 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EPre-heat the oven to 180*C\/350*F. Lightly grease and flour a 9 inch bundt pan and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESift together the flour, soda, baking powder, salt, spices and sugar into a large bowl. Drop in the shortening, applesauce, water and eggs. Beat it all together with an electric mixer until it is all smooth, beating well. Fold in the sultanas and walnuts. Pour the batter into the prepared pan.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for approximately 50 to 60 minutes or until lightly browned and the top springs back when lightly touched. Alternately you may use a toothpick to see if it is done, which when inserted will come out clean.\u003Cbr \/\u003E\u003Cbr \/\u003ERemove from the oven and place in the pan on a wire  rack to cool for ten minutes.  Invert onto a cake plate and dump out.   Allow to finish cooling completely.\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the glaze, combine  the butter and brown sugar in a saucepan.  Heat over low heat to melt  the butter and sugar together. It should not feel gritty.  Whisk in the  cream and bring to the boil. Remove from the heat.  Spoon over the cake.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv style=\"text-align: center;\"\u003E\u003Cspan style=\"font-style: italic;font-size:130%;\" \u003E♥♥♥How To Trap A Bunch of Fruit Flies\u003C\/span\u003EM♥♥♥\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003ETake a small bowl.  Put about 2 ounces of apple cider vinegar into it.  Cover the top tightly with plastic cling film.  Punch a few holes into the top with the tip of a knife and set it near to where you are having the fruit fly problem.  (It also helps to put away any fruit until they disappear.)  The little beasties are very attracted to the vinegar and get in under the plastic cling film through the little holes and then cannot get out.  It works a charm!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/ChickenCaesarPizza.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBaking in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/11\/embracing-you-in-you.html\"\u003EChicken Caesar Salad Pizza!\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/332383662838428739\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/candy-apple-cake.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/332383662838428739"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/332383662838428739"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/11\/candy-apple-cake.html","title":"Candy Apple 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":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8008308517778829485"},"published":{"$t":"2011-10-18T04:00:00.007+01:00"},"updated":{"$t":"2022-03-12T13:20:29.737+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apples"},{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Old Favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Apple Pie Roll Ups"},"content":{"type":"html","$t":"\u003Cimg alt=\"Apple Pie Roll Ups\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13673.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nIf there is one thing that the my husband loves above everything else in the world (excluding me of course!) it's Apple Pie!\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;If I want to make him happy all I have to do is bake him an apple pie . . . mind you . . . I don't make them exactly like his dear old mum did of course.  I make North American  style Apple Pies . . . she made British ones.  I haven't quite mastered that art yet . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI did make him an apple pie when we first met, using cooking apples he had shown me in the shops. Never haven eaten them before I hadn't realized just how tart Bramley apples were!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat was some \"tart\" apple pie, but he ate it anyways, waxing on about how good it was. The things you will do to impress someone eh?\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13676.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nHe makes do with the ones I do make and waxes nostalgic about his mum's the whole time he is eating mine   . . . I don't hold it against him.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I've never tasted a turkey dinner that has quite come up to my own mum's either.\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=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13677.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nToday though I created something which just may have come up almost to his mother's pies . . . well, mostly . . . nearly  . . . anyways.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Apple Pie Roll Ups!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13679.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThey're like an apple pie, but much smaller . . . much quicker . . . and much easier to make.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;They're every bit as delicious  . . . you get the savoury flavour of a butter pastry . . . spread with butter and cinnamon sugar . . . wrapped around tart slices of apple'\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThen brushed with yet more butter and an additional sprinkling of cinnamon sugar.  (I add a bit of nutmeg for an added depth of flavour.)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13680.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nBaked in a hot oven for around 15 minutes and you have \u003Cspan style=\"font-style: italic;\"\u003Ealmost\u003C\/span\u003E near instant apple pie gratification!!  Oh soooooo scrummy!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13684.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nOf course I had to serve ours with warm custard.  Apple pie is just not apple pie to my husband without lashings of custard poured over top.  I have a really scrummy recipe\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/custard\" style=\"color: #3366ff; font-weight: bold;\"\u003E here. \u003C\/a\u003E (You knew I would.)\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;If you're not quite up to making your own (it can be a bit fiddly at times) you can always use a good one from the chiller cabinet at your local shop, or  even some made from the Bird's Eye Custard Powder.  (A good Vanilla Ice Cream would be just as scrummy!)\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13690.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThe Apple Pie is the star here . . . not the custard. Nom Nom!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Apple Pie Roll Ups\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13691.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ci\u003E\u003Cb\u003E*Apple Pie Roll Ups*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 12 roll ups\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/apple-pie-roll-ups\" style=\"color: #3366ff; font-weight: bold;\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI may  never make a normal apple pie again. These are quick  fun to make and  quite scrummy!  I served them with custard of course!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3 1\/2 ounces caster sugar (1\/2 cup)\u003Cbr \/\u003E\n2 tsp ground cinnamon\u003Cbr \/\u003E\n1\/4 tsp freshly ground nutmeg\u003Cbr \/\u003E\n1 320g package of ready rolled all butter shortcrust (in North America,\u003Cbr \/\u003E\nuse a 14 ounce package of refrigerated pie crust)\u003Cbr \/\u003E\n3 TBS melted butter\u003Cbr \/\u003E\n2 medium tart apples, peeled and cut into 6 wedges each\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the  oven to 230*C\/425*F\/ gas mark 7.  Line a large baking sheet with baking parchment.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhisk together the sugar, cinnamon and nutmeg in a small bowl.  Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nUnroll  the pastry onto a lightly floured surface.  Brush with 2 TBS of the  melted butter.  Sprinkle with all but 1 TBS of the cinnamon sugar.   (reserve for a few minutes)  Cut the sheet into 12 inch strips along the  long side.  Lay a wedge of apple on the short end of each pastry strip  and roll them up, with the sugared side of the pastry against the  apple.  Place them onto the lined baking sheet.  Brush with the  remaining melted butter and sprinkle the remaining cinnamon sugar evenly  over top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake for 13 to 15 minutes until the pastry is golden brown.  Serve warm, with or without custard.  Delicious!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - You can of course make your own pastry from scratch.  I have used ready roll for ease and speed.  If you buy the all butter one (and I recommend that you do) it's pretty good and very close to homemade.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cimg alt=\"Apple Pie Roll Ups\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Amazing%20English%20Kitchen\/SDC13673.jpg\" style=\"height: 360px; width: 360px;\" title=\"Apple Pie Roll Ups\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"background-color: white; color: #4e4d4c; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cspan face=\"\u0026quot;Open Sans\u0026quot;, sans-serif\" style=\"box-sizing: border-box; color: #161616;\"\u003EFollow my blog with Bloglovin\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8008308517778829485\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/apple-pie-roll-ups.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8008308517778829485"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8008308517778829485"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/apple-pie-roll-ups.html","title":"Apple Pie Roll Ups"}],"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":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2434035044436599413"},"published":{"$t":"2011-10-15T04:00:00.004+01:00"},"updated":{"$t":"2011-10-15T06:51:48.970+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Puddings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"seasonal favourites"}],"title":{"type":"text","$t":"An Autumnal Plethora of Decadent Desserts"},"content":{"type":"html","$t":"\u003Cdiv style=\"padding-bottom: 2px; line-height: 0px\"\u003E\u003Ca href=\"http:\/\/pinterest.com\/pin\/228828030\/\" target=\"_blank\"\u003E\u003Cimg src=\"http:\/\/d30opm7hsgivgh.cloudfront.net\/upload\/228828030_sjkGmoO7_c.jpg\" border=\"0\" height=\"NaN\" width=\"360\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv style=\"float: left; padding-top: 0px; padding-bottom: 0px;\"\u003E\u003Cp style=\"font-size: 10px; color: #76838b;\"\u003ESource: \u003Ca style=\"text-decoration: underline; font-size: 10px; color: #76838b;\" href=\"http:\/\/1.bp.blogspot.com\/-er_le_QeXCI\/TmpJiQDFk7I\/AAAAAAAADHc\/ThP3LQMVJ0U\/s1600\/010-1.JPG\"\u003E1.bp.blogspot.com\u003C\/a\u003E via \u003Ca style=\"text-decoration: underline; font-size: 10px; color: #76838b;\" href=\"http:\/\/pinterest.com\/mariealicejoan\/\" target=\"_blank\"\u003EMarie\u003C\/a\u003E on \u003Ca style=\"text-decoration: underline; color: #76838b;\" href=\"http:\/\/pinterest.com\/\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI just adore Autumn.  It is my favourite season.  I know . . . I say that every season and I guess that every season it is true . . . I love whatever season I am in!  Each one brings us a wonderful mix of colour, textures, scents and flavours!!  I'm a 365 a day foodie and my gluttony is no respecter of seasons I suppose!\u003Cbr \/\u003E\u003Cbr \/\u003EI thought it would be fun to showcase several of my favourite autumnal puddings here this morning . . . the absolute best of the beautiful flavours that this season brings to the table in all it's decadent glory!  I do hope that you will see at least one that you will want to try out, if not today, then very, very soon!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 346px; height: 429px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Dumplings021.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/michaelmas-dumplings.html\"\u003EMichaelmas Dumplings\u003C\/a\u003E, a beautiful mix of bramley apple, blackberries stewed together and topped with soft dumplings.  Oh so good with lashings of cream poured over top!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 358px; height: 346px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/Saturday034.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA beautiful \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/apple-and-plum-tart.html\"\u003EApple and Plum Tart\u003C\/a\u003E, served warm with, once again, lashings of double cream . . . a good vanilla ice cream would also go down very well!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 362px; height: 326px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/raspberrybuns014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/raspberry-buns.html\"\u003ERaspberry Buns\u003C\/a\u003E . . . delightfully buttery and crispy biscuits stogged full of some of those raspberry preserves that you've just made!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 350px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/pumpkinspicebread013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWonderfully scrummy \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/pumpkin-spice-bread_17.html\"\u003EPumpkin Spice Bread\u003C\/a\u003E, oh so moreish when toasted and spread with cold butter.  You can't get enough of it!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 319px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/nectarinesbakedincream.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/nectarines-baked-in-cream.html\"\u003ENectarines Baked in Cream\u003C\/a\u003E, oh so rich and delish.  Sweet fruit, rich cream and a crunchy nut topping.  Oh so wonderful!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 365px; height: 365px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/cinnamonpuddingcake016.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBreak out the Cream again!  It's \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/10\/cinnamon-pudding-cake.html\"\u003ECinnamon Pudding Cake\u003C\/a\u003E!!!  Rich, spicy and chock full of lovely autumn apples!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 355px; height: 328px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/berrypudding008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPretty hard to resist, it's \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/09\/berry-and-white-chocolate-pudding.html\"\u003EBerry and White Chocolate Pudding\u003C\/a\u003E!  A delicious baked pudding stogged full of mixed berries and white chocolate.  Pass the cream again!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 342px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/meltinyourmouthblueberrycake026.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.blogger.com\/%3Cimg%20style=%22width:%20361px;%20height:%20342px;%22%20src=%22http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/meltinyourmouthblueberrycake026.jpg%22%20\/%3E\"\u003EMelt in Your Mouth Blueberry Cake\u003C\/a\u003E, served with a delicious topping of Lemon Cream!    Just can't get enough of those little blue gems, and that topping is to die for!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 366px; height: 330px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/applecrumbleandsoup008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA scrummy \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/10\/apple-crumble-with-maple-oats-and.html\"\u003EApple Crumble with Maple, Oats and Walnuts.\u003C\/a\u003E  Fall comfort and decadence in a bowl!  Pretty hard to resist.  Do at the British and serve up with lashings of warm custard, or cream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 351px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17363.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/11\/sticky-topped-gingerbread.html\"\u003ESticky Topped Gingerbread\u003C\/a\u003E.  This is fabulous, comforting and smells beautiful when it is baking!  This tastes like Home Sweet Home!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 371px; height: 342px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%203\/SDC17507-1.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/theenglishkitchen.blogspot.com\/2010\/11\/sour-cream-apple-squares.html\"\u003ESour Cream Apple Squares\u003C\/a\u003E, moreishly delish when served up with a nice dollop of Clotted Cream on top!\u003Cbr \/\u003E\u003Cbr \/\u003EI hope that I have given you some autumnal food for thought this morning!  This is my favourite part of autumn . . . it's such a delicious season with it's apples and pumpkins and late summer berries.  Enjoy some autumn today!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"WIDTH: 360px; HEIGHT: 360px\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Food%20Pictures\/AutumnSaladwithPearsandBlueCheeseto.jpg\" height=\"480\" width=\"335\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAnd in The Cottage today, a delicious \u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"http:\/\/www.ayearfromoakcottage.org\/2011\/10\/poetry-saturday-seed-shop.html\"\u003EAutumnal Salad of Apple Dressed Pears and Walnuts with Blue Cheese Toasts! \u003C\/a\u003E Oh so scrummy yummy!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2434035044436599413\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/autumnal-plethora-of-decadent-desserts.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2434035044436599413"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2434035044436599413"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/10\/autumnal-plethora-of-decadent-desserts.html","title":"An Autumnal Plethora of Decadent Desserts"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"8"}}]}});