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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\/-\/simple+sides?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/simple%20sides"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"30"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1613451992560264662"},"published":{"$t":"2017-07-20T04:00:00.000+01:00"},"updated":{"$t":"2017-07-21T08:04:37.115+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"biscuits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family favourites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Peppered Buttermilk Biscuits"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-TMJU48xEQig\/WW9OMLufisI\/AAAAAAABFvk\/Ba8eAzevSGcs6OpYKWibq1G2wPRqLvo-ACLcBGAs\/s1600\/Cover%2Bblack%2Bpepper%2Bbiscuits.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1593\" data-original-width=\"1600\" height=\"636\" src=\"https:\/\/3.bp.blogspot.com\/-TMJU48xEQig\/WW9OMLufisI\/AAAAAAABFvk\/Ba8eAzevSGcs6OpYKWibq1G2wPRqLvo-ACLcBGAs\/s640\/Cover%2Bblack%2Bpepper%2Bbiscuits.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOne thing that North Americans find very confusing is that the British call cookies Biscuits.\u0026nbsp; In North America a biscuit is well, a biscuit!\u0026nbsp; A type of quick bread similar to a scone, but actually quite different.\u0026nbsp; I love biscuits . . . both the North American type and the cookie type!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-mjc_rUA7SDI\/WW9ONONqcHI\/AAAAAAABFvo\/dNzp0Ag22do4c3aWj042qtU3DNAVMxh_QCLcBGAs\/s1600\/DSCN3074.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1433\" data-original-width=\"1600\" height=\"572\" src=\"https:\/\/4.bp.blogspot.com\/-mjc_rUA7SDI\/WW9ONONqcHI\/AAAAAAABFvo\/dNzp0Ag22do4c3aWj042qtU3DNAVMxh_QCLcBGAs\/s640\/DSCN3074.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI'm honest if nothing else.\u0026nbsp; I adore buttermilk biscuits.\u0026nbsp; So moist and light . . .\u0026nbsp; and these Peppered Buttermilk Biscuits are no exception.\u0026nbsp; They are buttery, moist and light!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Qtj0bUzMgJE\/WW9OOrbTQYI\/AAAAAAABFvs\/F6V4795aaoADqJlgAKPyvDKxvVA4OhXEgCLcBGAs\/s1600\/DSCN3076.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1430\" data-original-width=\"1600\" height=\"572\" src=\"https:\/\/4.bp.blogspot.com\/-Qtj0bUzMgJE\/WW9OOrbTQYI\/AAAAAAABFvs\/F6V4795aaoADqJlgAKPyvDKxvVA4OhXEgCLcBGAs\/s640\/DSCN3076.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI love the sparky addition of coarse black pepper to these.\u0026nbsp; You might think it would be over-powering, as there is a full teaspoon of it, but it is not overwhelming in the least.\u0026nbsp; Its just perfect.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-NnxKWq1kvww\/WW9Od1OrfbI\/AAAAAAABFv4\/X1Mx-25sFN8vweHUoXZ-6IZONxKZCs1QQCLcBGAs\/s1600\/DSCN3077.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1482\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/4.bp.blogspot.com\/-NnxKWq1kvww\/WW9Od1OrfbI\/AAAAAAABFv4\/X1Mx-25sFN8vweHUoXZ-6IZONxKZCs1QQCLcBGAs\/s640\/DSCN3077.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAnother thing\u0026nbsp; I like about this recipe is that it only makes six, which is the perfect amount for a small family like mine.\u0026nbsp; There are only two of us and so small amounts are what I prefer, unless we are having company.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-zyqFWVNXtDg\/WW9OT3Oc1OI\/AAAAAAABFvw\/Z4EnLpH5YQQY8LEEekdxSGeRicwqXpMQgCLcBGAs\/s1600\/DSCN3078.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1480\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/2.bp.blogspot.com\/-zyqFWVNXtDg\/WW9OT3Oc1OI\/AAAAAAABFvw\/Z4EnLpH5YQQY8LEEekdxSGeRicwqXpMQgCLcBGAs\/s640\/DSCN3078.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThese are equally at home nestled next to a warm bowl of soup, a stew or along side of a tasty salad, which makes them an all year around quick bread to enjoy!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-oAo-VXlIIHI\/WW9Og3lD27I\/AAAAAAABFv8\/V0WR-qCrxVs5NxZZMgNa_9Qx227Clka4gCLcBGAs\/s1600\/DSCN3079.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1512\" data-original-width=\"1600\" height=\"604\" src=\"https:\/\/2.bp.blogspot.com\/-oAo-VXlIIHI\/WW9Og3lD27I\/AAAAAAABFv8\/V0WR-qCrxVs5NxZZMgNa_9Qx227Clka4gCLcBGAs\/s640\/DSCN3079.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThey are nice served warm, of course\u0026nbsp; . . .\u0026nbsp; with lashings of butter melting down into that peppery tastiness\u0026nbsp; . . .\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\/-EG07iFifuKo\/WW9OiJd8NcI\/AAAAAAABFwA\/pQVqE7hh1iIR4QArHQZyrBQvSBo0ObpDACLcBGAs\/s1600\/DSCN3080.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-EG07iFifuKo\/WW9OiJd8NcI\/AAAAAAABFwA\/pQVqE7hh1iIR4QArHQZyrBQvSBo0ObpDACLcBGAs\/s640\/DSCN3080.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBut they are equally as nice served cold, later in the day with some butter and jam.\u0026nbsp; In short, these are a great all rounder!\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:\/\/3.bp.blogspot.com\/-YpKtKnpfues\/WW9Olaztd-I\/AAAAAAABFwE\/u9Pn0VTY_bARDhMRpdwepSlyIgR10UJZQCLcBGAs\/s1600\/DSCN3081.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1485\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/3.bp.blogspot.com\/-YpKtKnpfues\/WW9Olaztd-I\/AAAAAAABFwE\/u9Pn0VTY_bARDhMRpdwepSlyIgR10UJZQCLcBGAs\/s640\/DSCN3081.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThey do differ a bit than most biscuit recipes in that they use butter and not shortening or lard.\u0026nbsp; I am all for that.\u0026nbsp; I love butter. And it shows. Meh . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-mRXo6s3NEx4\/WW9OzNBoyOI\/AAAAAAABFwQ\/byDniKXdSiA3fZ3xCOgI_kxFcq8BYcb0gCLcBGAs\/s1600\/DSCN3083.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1596\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-mRXo6s3NEx4\/WW9OzNBoyOI\/AAAAAAABFwQ\/byDniKXdSiA3fZ3xCOgI_kxFcq8BYcb0gCLcBGAs\/s640\/DSCN3083.JPG\" width=\"638\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nOh well . . .\u0026nbsp; we all have our weaknesses and one of mine is butter . . . and biscuits\u0026nbsp; . . .\u0026nbsp; and chocolate . . . and fried chicken . . . ice cream\u0026nbsp; . . .\u0026nbsp; pie\u0026nbsp; . . .\u0026nbsp; I could go on and on, but you get the idea.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-RXF9lvJ75Zo\/WW9Oq9RadJI\/AAAAAAABFwI\/TIhXTkrw4aA3yRQW1W8sO4nXYWcH6E5dwCLcBGAs\/s1600\/DSCN3085.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1365\" data-original-width=\"1600\" height=\"544\" src=\"https:\/\/2.bp.blogspot.com\/-RXF9lvJ75Zo\/WW9Oq9RadJI\/AAAAAAABFwI\/TIhXTkrw4aA3yRQW1W8sO4nXYWcH6E5dwCLcBGAs\/s640\/DSCN3085.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI just plain love to eat.\u0026nbsp; Guilty as charged!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-MeGQk6OlT6c\/WW9O0cVSp-I\/AAAAAAABFwU\/mia69CWgTekld2NFSzM42Q0vV5FbljWlQCLcBGAs\/s1600\/DSCN3086.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1550\" data-original-width=\"1600\" height=\"618\" src=\"https:\/\/2.bp.blogspot.com\/-MeGQk6OlT6c\/WW9O0cVSp-I\/AAAAAAABFwU\/mia69CWgTekld2NFSzM42Q0vV5FbljWlQCLcBGAs\/s640\/DSCN3086.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Peppered Buttermilk Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/peppered-buttermilk-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nThe\n North American in me loves biscuits.\u0026nbsp; These are not cookies.\u0026nbsp; These are\n not scones.\u0026nbsp; These are biscuits.\u0026nbsp; Soft, peppery and buttery.\u0026nbsp; Great \nwith soups, stews or salads.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Biscuits:\u003C\/b\u003E\u003C\/div\u003E\n280g plain flour (2 cups)\u003C\/div\u003E\n1 TBS baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n1 tsp coarsely ground black pepper\u003C\/div\u003E\n5 TBS unsalted butter, cut into small bits\u003C\/div\u003E\n180ml buttermilk (3\/4 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003ETo Glaze:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 egg, beaten with\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp salt\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a baking tray with some baking paper.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift\n the flour into a bowl along with the baking powder and salt.\u0026nbsp; Stir in \nthe black pepper.\u0026nbsp; Drop in the cold butter and cut it in with a pastry \nblender, or two round bladed knives until the\u0026nbsp; mixture resembles coarse \nmeal.\u0026nbsp; Stir in the buttermilk with a fork until the mixture clumps \ntogether.\u0026nbsp; Tip out onto a lightly floured board and knead gently for \nabout 30 seconds, folding and pressing it back on itself as you do.\u0026nbsp; Pat\n out into a 6 by 8 inch rectangle.\u0026nbsp; Cut into six rectangular biscuits.\u0026nbsp; \nPlace them on the baking sheet.\u0026nbsp; Glaze the tops with the beaten egg\/salt\n mixture.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the preheated oven for 18 minutes until golden brown.\u0026nbsp; Check at 15 to make sure.\u0026nbsp; erve warm.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp; \u003C\/div\u003E\n\u003Cb\u003ENote\n \u003C\/b\u003E- You can make these ahead on the day and keep at room temperature for \nseveral hours, reheating briefly in a 150*C\/300*F\/ gas mark 3 oven for \n10 minutes, or in a micro-wave until just heated through, about 30 \nseconds on medium.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-nz8QyEP-7go\/WW9O1oUfLLI\/AAAAAAABFwY\/_eYMzwYxx-caeTAi8Kb7v1Vqjs-UEO-igCLcBGAs\/s1600\/DSCN3087.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1547\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-nz8QyEP-7go\/WW9O1oUfLLI\/AAAAAAABFwY\/_eYMzwYxx-caeTAi8Kb7v1Vqjs-UEO-igCLcBGAs\/s640\/DSCN3087.JPG\" width=\"618\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was going to try to bake bread today, but it got so hot and humid and sticky I gave up on that idea, so I baked biscuits instead.\u0026nbsp; That's another thing biscuits are good for. They are a quick to make alternative to a loaf of bread.\u0026nbsp; Quick, easy,\u0026nbsp; and satisfying.\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1613451992560264662\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/peppered-buttermilk-biscuits.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1613451992560264662"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1613451992560264662"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/peppered-buttermilk-biscuits.html","title":"Peppered Buttermilk Biscuits"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-TMJU48xEQig\/WW9OMLufisI\/AAAAAAABFvk\/Ba8eAzevSGcs6OpYKWibq1G2wPRqLvo-ACLcBGAs\/s72-c\/Cover%2Bblack%2Bpepper%2Bbiscuits.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4883866093908582758"},"published":{"$t":"2017-07-19T04:00:00.000+01:00"},"updated":{"$t":"2017-07-19T04:00:33.231+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"five a day"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Summer Macaroni Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-lwxJOFKbZB0\/WW4Kiy5MPGI\/AAAAAAABFq0\/MVctEYHeZwwxbUlt5cA7XpEkFpb3efraQCLcBGAs\/s1600\/Cover%2BBasil%2BPasta%2BSalad.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1449\" data-original-width=\"1600\" height=\"578\" src=\"https:\/\/3.bp.blogspot.com\/-lwxJOFKbZB0\/WW4Kiy5MPGI\/AAAAAAABFq0\/MVctEYHeZwwxbUlt5cA7XpEkFpb3efraQCLcBGAs\/s640\/Cover%2BBasil%2BPasta%2BSalad.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nOh I do so love summer cooking.\u0026nbsp; We are so blessed to have beautiful fresh produce available to us in the summer months and this delicious pasta salad is designed to make the best use possible of some of it.\u0026nbsp;\u0026nbsp; Ripe and juicy garden tomatoes, zippy \u0026amp; earthy basil, fresh sweet peppers . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-RmWc9887z4E\/WW4KXYbiLUI\/AAAAAAABFqw\/rmeD57sRTmwtNnisbiFTIgvyzBRkgwuYACLcBGAs\/s1600\/Cover%2Bbook.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"299\" data-original-width=\"260\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-RmWc9887z4E\/WW4KXYbiLUI\/AAAAAAABFqw\/rmeD57sRTmwtNnisbiFTIgvyzBRkgwuYACLcBGAs\/s400\/Cover%2Bbook.jpg\" width=\"347\" \/\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\nWhen I lived in Meaford Ontario, there was a bargain bookshop just on the outskirts of town that I used to love to visit.\u0026nbsp; It had a lot of really unusual cookery books in it, out of print, old, etc.\u0026nbsp; I picked this book up in that shop and it is filled to overflowing with tasty recipes.\u0026nbsp; There are no photographs, but sometimes you just know a book is going to be good even without photographs and you take a chance on it.\u0026nbsp; This recipe is one I adapted from that book!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zf8luP5mNVQ\/WW4Kqj2ZJLI\/AAAAAAABFq4\/jOSN7huRvFIiBqqlEMe3t5q9DU-T_VwigCLcBGAs\/s1600\/DSCN3053.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1482\" data-original-width=\"1600\" height=\"592\" src=\"https:\/\/1.bp.blogspot.com\/-zf8luP5mNVQ\/WW4Kqj2ZJLI\/AAAAAAABFq4\/jOSN7huRvFIiBqqlEMe3t5q9DU-T_VwigCLcBGAs\/s640\/DSCN3053.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nIts quite different than the usual macaroni salad.\u0026nbsp; There is no mayonnaise, or creamy dressing . . .\u0026nbsp; there is simply a well flavoured and garlicky Balsamic vinaigrette.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-t1O1xc2KuC0\/WW4KwedoEsI\/AAAAAAABFq8\/PXfCH_TgB4M6nyZK5aP3oWvvxVjRLWijACLcBGAs\/s1600\/DSCN3054.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1600\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-t1O1xc2KuC0\/WW4KwedoEsI\/AAAAAAABFq8\/PXfCH_TgB4M6nyZK5aP3oWvvxVjRLWijACLcBGAs\/s640\/DSCN3054.JPG\" width=\"638\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\n\u0026nbsp; I love, LOVE Balsamic vinegar. I could eat it with a spoon.\u0026nbsp; Make sure you use a good quality one. It doesn't have to be the most expensive one, but don't ever be tempted to use the cheapest one either.\u0026nbsp; Find something good somewhere in the middle . . . . on the side of expensive if need be.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-e7ukXOHpcBI\/WW4K9FOk7cI\/AAAAAAABFrA\/i5rY_Hwh65ExqEXq1X-GJNJla8_Fk29IQCLcBGAs\/s1600\/DSCN3055.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/4.bp.blogspot.com\/-e7ukXOHpcBI\/WW4K9FOk7cI\/AAAAAAABFrA\/i5rY_Hwh65ExqEXq1X-GJNJla8_Fk29IQCLcBGAs\/s640\/DSCN3055.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nI love tubular macaroni without any curves for this salad. It holds the dressing very well . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-lp9hRq5udZE\/WW4LC-jLQvI\/AAAAAAABFrE\/MrMEuWtvoLwhUdJhbs8DbXWgetSUnu0sACLcBGAs\/s1600\/DSCN3056.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1540\" data-original-width=\"1600\" height=\"616\" src=\"https:\/\/4.bp.blogspot.com\/-lp9hRq5udZE\/WW4LC-jLQvI\/AAAAAAABFrE\/MrMEuWtvoLwhUdJhbs8DbXWgetSUnu0sACLcBGAs\/s640\/DSCN3056.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThe roasted peppers add another exciting texture and flavour.\u0026nbsp; Today I did not have a large red pepper, but I did have a small one and a small yellow one.\u0026nbsp; I roasted both and used them in the salad with spectacular results.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-Im0jmMU_NY8\/WW4LJPwvcRI\/AAAAAAABFrI\/QtLpeqOYe64aBWHxA6aLvMbnIRDN3SaWgCLcBGAs\/s1600\/DSCN3058.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1400\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/3.bp.blogspot.com\/-Im0jmMU_NY8\/WW4LJPwvcRI\/AAAAAAABFrI\/QtLpeqOYe64aBWHxA6aLvMbnIRDN3SaWgCLcBGAs\/s640\/DSCN3058.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nFresh basil . . .\u0026nbsp; I love basil, especially when it is fresh from the garden. I could just bury my nose in it and inhale (and frequently do!).\u0026nbsp; I don't chop my basil with a knife, that only bruises it.\u0026nbsp; I roll it up into a cigar shape and then snip it with my kitchen scissors and then I tear the basil for on top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-M-K678L1ADw\/WW4LUeTfOfI\/AAAAAAABFrM\/Foi3bUx2NjYVds71SgyFPDUZeGtQNz9nQCLcBGAs\/s1600\/DSCN3060.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1569\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-M-K678L1ADw\/WW4LUeTfOfI\/AAAAAAABFrM\/Foi3bUx2NjYVds71SgyFPDUZeGtQNz9nQCLcBGAs\/s640\/DSCN3060.JPG\" width=\"626\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIf you have a few tiny leaf bunches, leave them intact for show.\u0026nbsp; So pretty.\u0026nbsp; I know that the Italians are fond of using toasted bread crumbs with their pasta dishes, sometimes instead of cheese.\u0026nbsp; This recipe does just that \u0026nbsp; . . .\u0026nbsp; and to good effect.\u0026nbsp; These garlic crumbs add a lovely touch, crunch and texture as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-RH8yXE723EA\/WW4LjtQOROI\/AAAAAAABFrQ\/s7AifoQ-8FEN_gD2YV5eRq1iKiu-TtW1ACLcBGAs\/s1600\/DSCN3062.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1405\" data-original-width=\"1600\" height=\"562\" src=\"https:\/\/2.bp.blogspot.com\/-RH8yXE723EA\/WW4LjtQOROI\/AAAAAAABFrQ\/s7AifoQ-8FEN_gD2YV5eRq1iKiu-TtW1ACLcBGAs\/s640\/DSCN3062.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Summer Macaroni Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u0026nbsp;\u0026nbsp;\u003Ci\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; with\u003C\/i\u003E\u003C\/div\u003E\n\u003Ci\u003ECrisp Garlic Bread Croutons\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003Ci\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/summer-macaroni-salad\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\nA\n simple macaroni salad which makes the best of our summer's bounty, with\n a lovely balsamic vinaigrette,\u0026nbsp; and a crisp garlic bread crumb \ntopping.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Salad:\u003C\/b\u003E\u003C\/div\u003E\n6 ripe medium tomatoes\u003C\/div\u003E\n1 large red bell pepper\u003C\/div\u003E\n226g of uncooked macaroni (8 ounces)\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Vinaigrette:\u003C\/b\u003E\u003C\/div\u003E\n10 large basil leaves, minced (1 TBS)\u003C\/div\u003E\n2 large cloves garlic, peeled and minced (1 TBS)\u003C\/div\u003E\n6 TBS olive oil\u003C\/div\u003E\n60ml balsamic vinegar (1\/4 cup)\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n1\/2 tsp sugar\u003C\/div\u003E\n1\/4 tsp red pepper flakes\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the bread crumbs:\u003C\/b\u003E\u003C\/div\u003E\n1 whole wheat or white bread roll\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n\u003Cdiv\u003E\n1\/2 tsp minced garlic\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003EYou will also need:\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n1 1\/2 TBS chopped basil\u003C\/div\u003E\nsalt and black pepper to taste\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\/-3389dheY_yA\/WW4Lnded11I\/AAAAAAABFrU\/n0FixE7MJiULcH2bTChxVoBfImCaVd3ZQCLcBGAs\/s1600\/DSCN3067.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1497\" data-original-width=\"1600\" height=\"598\" src=\"https:\/\/1.bp.blogspot.com\/-3389dheY_yA\/WW4Lnded11I\/AAAAAAABFrU\/n0FixE7MJiULcH2bTChxVoBfImCaVd3ZQCLcBGAs\/s640\/DSCN3067.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPut all of the ingredients for the vinaigrette into a glass jar with a screw top.\u0026nbsp; Screw the top on and shake.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\nRoast\n the pepper.\u0026nbsp; Cut it into quarters, discarding any ribs, seeds and the \ntop.\u0026nbsp; Place onto a foil lined baking tray. Pop under a hot grill, six \ninches from the heat, skin side up, and grill for about 8 minutes until \nthe skins have blackened.\u0026nbsp; Remove and bring the sides of the foil up to \ncover the roasted pepper.\u0026nbsp; Seal and set aside. \u003Ci\u003E(Note - today I only had a\n small red pepper and so I also roasted a yellow pepper.)\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook\n the macaroni according to package directions in lightly salted water.\u0026nbsp; \nDrain well.\u0026nbsp; Rinse under cold water.\u0026nbsp; Drain again.\u0026nbsp; Tip into a bowl and \ntoss with the olive oil and some salt and pepper to taste.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003ECut\n the tomatoes into quarters.\u0026nbsp; Remove and discard any seeds and watery \nflesh.\u0026nbsp; Cut into 1\/2 inch cubes. Toss in with the macaroni. Remove the \npeppers from the foil. Slip off the blackened skin and cut into 1\/2 inch\n cubes. Toss in with the macaroni and tomatoes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EHeat the \nolive oil for the crumbs in a large skillet.\u0026nbsp; Add the crumbs and season \nwith some salt and pepper.\u0026nbsp; Cook, stirring, until they just begin to \nturn golden brown.\u0026nbsp; Toss in the garlic, and cook for a minute or so \nlonger, until very fragrant.\u0026nbsp; Be careful not to leave them on the heat \ntoo long or they will burn.\u0026nbsp; As soon as they\u0026nbsp; really start to colour, \nyou need to tip them out into a bowl.\u0026nbsp; If left in the pan they will \ncontinue to cook.\u0026nbsp; Allow to cool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EShake the vinaigrette \nagain and pour it over the macaroni mixture, tossing to coat.\u0026nbsp; Taste and\n adjust seasoning as required.\u0026nbsp; Pour into a serving bowl.\u0026nbsp; Sprinkle half\n of the bread crumbs over top and scatter with the basil.\u0026nbsp; Pass the \nremaining bread crumbs at the table.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EGreat with grilled meats, chicken and fish!\u0026nbsp; (Or dare I say it . . . on it's own!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TT-nPk2IjIM\/WW4LpNryvxI\/AAAAAAABFrY\/gKlOF2myfUsC4dAIGYZbuQxHz-XrnKPfACLcBGAs\/s1600\/DSCN3072.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1553\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-TT-nPk2IjIM\/WW4LpNryvxI\/AAAAAAABFrY\/gKlOF2myfUsC4dAIGYZbuQxHz-XrnKPfACLcBGAs\/s640\/DSCN3072.JPG\" width=\"620\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAltogether this is a truly beautiful salad that I know you are going to \nenjoy.\u0026nbsp; It screams summer, and summer at its very best!\u0026nbsp; It wouldn't be half as good any other time of the year.\u0026nbsp; Make it now while the warmth of the summer sunshine still gilds your tomatoes and peppers, and enjoy! Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4883866093908582758\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/summer-macaroni-salad.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4883866093908582758"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4883866093908582758"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/summer-macaroni-salad.html","title":"Summer Macaroni 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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-lwxJOFKbZB0\/WW4Kiy5MPGI\/AAAAAAABFq0\/MVctEYHeZwwxbUlt5cA7XpEkFpb3efraQCLcBGAs\/s72-c\/Cover%2BBasil%2BPasta%2BSalad.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6366552550237759299"},"published":{"$t":"2017-07-17T04:00:00.002+01:00"},"updated":{"$t":"2021-07-21T14:12:33.990+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"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":"simple sides"}],"title":{"type":"text","$t":"Cheddar Macaroni Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-RCwmjVberBE\/WWt636YPPTI\/AAAAAAABFjk\/teCz6Sg7soou24mTG9c52j-t2ZQZS3TrQCLcBGAs\/s1600\/Best%2BCover%2Bmacaroni%2Bsalad.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1427\" data-original-width=\"1600\" height=\"570\" src=\"https:\/\/4.bp.blogspot.com\/-RCwmjVberBE\/WWt636YPPTI\/AAAAAAABFjk\/teCz6Sg7soou24mTG9c52j-t2ZQZS3TrQCLcBGAs\/s640\/Best%2BCover%2Bmacaroni%2Bsalad.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI am a huge fan of pasta salads.\u0026nbsp; I make them a lot in the summertime.\u0026nbsp; Todd's not so fond of pasta as you know, but he will eat them, and I made this particular version the other night when we were having the Sister Missionaries over for supper.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESomething like this makes the perfect supper side dish in the summer, for entertaining, for covered dish suppers, or just for a weeknight addition to the burgers and dogs you are BBQ-ing for supper!\u003Cspan\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cdiv\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-oOhfRlK8Mww\/WWt65_ny-PI\/AAAAAAABFjo\/yJCBb7vsUSUyZVC0jLesIEtgNSDNbEqvgCLcBGAs\/s1600\/Cover%2Bmacaroni%2BSalad.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1478\" data-original-width=\"1600\" height=\"590\" src=\"https:\/\/1.bp.blogspot.com\/-oOhfRlK8Mww\/WWt65_ny-PI\/AAAAAAABFjo\/yJCBb7vsUSUyZVC0jLesIEtgNSDNbEqvgCLcBGAs\/s640\/Cover%2Bmacaroni%2BSalad.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI have several different macaroni salads on here that I have posted and both are very good.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EMy \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2013\/06\/creamy-macaroni-salad.html\" target=\"_blank\"\u003E\u003Cb\u003ECreamy Macaroni Salad\u003C\/b\u003E\u003C\/a\u003E is quite delicious and combines a variety of elements of different salads I have tried through the years.\u0026nbsp; The other one which I make, \u003Ca href=\"https:\/\/theenglishkitchen.blogspot.co.uk\/2015\/06\/a-pretty-basic-macaroni-salad.html\" target=\"_blank\"\u003E\u003Cb\u003EBasic Macaroni Salad\u003C\/b\u003E\u003C\/a\u003E is also very good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wOfJzuwqbSk\/WWt-mdxAomI\/AAAAAAABFkM\/N5wiYcHqGs4BbbhcBoC9S7rkot7G4AhZACLcBGAs\/s1600\/DSCN3026.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1586\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-wOfJzuwqbSk\/WWt-mdxAomI\/AAAAAAABFkM\/N5wiYcHqGs4BbbhcBoC9S7rkot7G4AhZACLcBGAs\/s400\/DSCN3026.JPG\" width=\"396\" \/\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 style=\"text-align: left;\"\u003E\nThis recipe I am showing you today, Cheddar Macaroni Salad, was adapted from one of my oldest cookery books, The Better Homes and Gardens, New Cookbook, the 1982 Edition.\u0026nbsp; This is one of my favourite books and one of the very first cookbooks I purchased.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EOf course I had collected the BHG cookbook library, which was composed of a few different volumes when I was in high school and I had the Fanny Farmer Cookbook, which I loved, but this was another loving purchase and has been holding me\u0026nbsp; in good stead since then.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv style=\"text-align: left;\"\u003EIts filled with great basic, simple recipes that you really can't go wrong with!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-o7bMG6fxk8M\/WWt67tExFQI\/AAAAAAABFjs\/d6ovSVPj13s54asluK_pt-0zzaAcO53JACLcBGAs\/s1600\/DSCN2996.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1597\" data-original-width=\"1600\" height=\"638\" src=\"https:\/\/1.bp.blogspot.com\/-o7bMG6fxk8M\/WWt67tExFQI\/AAAAAAABFjs\/d6ovSVPj13s54asluK_pt-0zzaAcO53JACLcBGAs\/s640\/DSCN2996.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI chose this salad because it had Cheddar cheese in it and I thought Todd would really enjoy that. He love, LOVES his cheddar cheese.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is a recipe I had flagged a long time ago because it is quite different from the other versions of Macaroni Salad you will find.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-7lcHZG2fxT4\/WWt7IogwQwI\/AAAAAAABFjw\/sIhc4jCqzXQ3l59GlNVp6YT8LkA4gABSQCLcBGAs\/s1600\/DSCN2997.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1565\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/1.bp.blogspot.com\/-7lcHZG2fxT4\/WWt7IogwQwI\/AAAAAAABFjw\/sIhc4jCqzXQ3l59GlNVp6YT8LkA4gABSQCLcBGAs\/s640\/DSCN2997.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIt has only taken me 35+ years to get around to making it, but I finally did and I can tell you it won't be the last time.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt's filled with lovely flavours and textures!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-1y2eH46FSeE\/WWt7LAfNfII\/AAAAAAABFj0\/Z8iJzrS95H8qEM8cMkIBp0H8PdMOw_rHgCLcBGAs\/s1600\/DSCN2999.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003EI\u003Cimg border=\"0\" data-original-height=\"1464\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/2.bp.blogspot.com\/-1y2eH46FSeE\/WWt7LAfNfII\/AAAAAAABFj0\/Z8iJzrS95H8qEM8cMkIBp0H8PdMOw_rHgCLcBGAs\/s640\/DSCN2999.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nChopped green peppers, celery and onion (I used red for their mildness) mingle with cheddar and a simple, yet rich dressing and some sweet pickle relish.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI use the French's New York Deli Pickle Relish.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-mfU20FiU3Kk\/WWt7MgvBwsI\/AAAAAAABFj4\/sKYmQq83axMvlsZcXBBKl-21nrVmUdw1gCLcBGAs\/s1600\/DSCN3001.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1563\" data-original-width=\"1600\" height=\"624\" src=\"https:\/\/3.bp.blogspot.com\/-mfU20FiU3Kk\/WWt7MgvBwsI\/AAAAAAABFj4\/sKYmQq83axMvlsZcXBBKl-21nrVmUdw1gCLcBGAs\/s640\/DSCN3001.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nThe dressing is quite simply a mix of mayonnaise, sour cream, some seasoning and a homemade French Vinaigrette which gives it a lovely zip and flavour.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWait and adjust any seasoning with Salt and Pepper until you have everything mixed together.\u0026nbsp; Cheese can be quite salty so you might not need much in the way of salt if any!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-yHsByZ0VDUY\/WWt7R8RDfFI\/AAAAAAABFj8\/XYCMW0tHq3AViqQ-YQcVn2hHT20-o9t7wCLcBGAs\/s1600\/DSCN3002.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1418\" data-original-width=\"1600\" height=\"566\" src=\"https:\/\/2.bp.blogspot.com\/-yHsByZ0VDUY\/WWt7R8RDfFI\/AAAAAAABFj8\/XYCMW0tHq3AViqQ-YQcVn2hHT20-o9t7wCLcBGAs\/s640\/DSCN3002.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\u003Cbr \/\u003E\nI like to sprinkle the finished dish with sweet paprika and chopped celery to dress it up before serving.\u0026nbsp; Its quite hard to make a simple macaroni salad like this stand out . . .\u0026nbsp; its so very plain, but the paprika and pastry do just that!\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt might look simple and non-descript, but it is anything but.\u0026nbsp; This is a really tasty salad!\u0026nbsp; It went down a real treat with the Sisters and Me, Myself and I have been enjoying the leftovers for the last two days!\u0026nbsp; It's all gone now so I guess it is time to make some more!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-cfGbos71zoM\/WWt7a4CDinI\/AAAAAAABFkA\/oqjrxRbVxsgBa6oFzumCNHj1Q2jGZN82ACLcBGAs\/s1600\/DSCN3003.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1574\" data-original-width=\"1600\" height=\"628\" src=\"https:\/\/3.bp.blogspot.com\/-cfGbos71zoM\/WWt7a4CDinI\/AAAAAAABFkA\/oqjrxRbVxsgBa6oFzumCNHj1Q2jGZN82ACLcBGAs\/s640\/DSCN3003.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u0026nbsp;\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*Cheddar Macaroni Salad*\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\/cheddar-macaroni-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nA simple, yet very tasty salad!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n115g of elbow macaroni, uncooked (1 cup)\u003C\/div\u003E\n60g grated strong cheddar cheese (1\/2 cup)\u003C\/div\u003E\n1 large stalk celery, trimmed, de-stringed and chopped\u003C\/div\u003E\n3 TBS finely chopped green pepper\u003C\/div\u003E\n2 TBS finely chopped red onion\u003C\/div\u003E\n55g good quality mayonnaise (1\/4 cup)\u003C\/div\u003E\n30g of sour cream (1\/4 cup)\u003C\/div\u003E\n2 TBS French Dressing (see recipe below)\u003C\/div\u003E\n1 TBS sweet pickle relish\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook\n the macaroni according to the package directions until tender.\u0026nbsp; Drain \nwell, rinse with cold water and drain again.\u0026nbsp; Toss into a bowl along \nwith the cheese, celery, green pepper and onon.\u0026nbsp; whisk together the \nmayonnaise, sour cream, French dressing and\u0026nbsp; pickle relish.\u0026nbsp; Fold into \nthe macaroni mixture.\u0026nbsp; Cover and chill for several hours.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the French Dressing\u003C\/b\u003E - This makes a great all round salad dressing\u003C\/div\u003E\nCombine\n 120ml salad oil (1\/2 cup), 2 TBS white wine vinegar, 2 TBS fresh lemon \njuice, 1 tsp sugar, 3\/4 tsp dry mustard powder, 1\/2 tsp salt, 1\/8 tsp \npaprika and a few dashes hot pepper sauce in a jar with a tight fitting \nlid.\u0026nbsp; Screw the lid on tightly and shake.\u0026nbsp; Chill and shake again before \nserving.\u0026nbsp; Makes about 180ml (3\/4 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-G7Y96q6Wynw\/WWt7edFD0RI\/AAAAAAABFkE\/o129eJclRmkbhOtUT98s19pQXOW-KzQRACLcBGAs\/s1600\/DSCN3004.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1550\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/1.bp.blogspot.com\/-G7Y96q6Wynw\/WWt7edFD0RI\/AAAAAAABFkE\/o129eJclRmkbhOtUT98s19pQXOW-KzQRACLcBGAs\/s640\/DSCN3004.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nIf you use low or no fat mayo and sour cream, and low fat cheddar you can cut down quite a bit on the calories and fat. But even using regular full fat ingredients, there is only 196 calories per serving. (1\/6 of the recipe.)\u0026nbsp; Bon Appetit!\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6366552550237759299\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/cheddar-macaroni-salad.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6366552550237759299"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6366552550237759299"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/07\/cheddar-macaroni-salad.html","title":"Cheddar Macaroni 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\/-RCwmjVberBE\/WWt636YPPTI\/AAAAAAABFjk\/teCz6Sg7soou24mTG9c52j-t2ZQZS3TrQCLcBGAs\/s72-c\/Best%2BCover%2Bmacaroni%2Bsalad.JPG","height":"72","width":"72"},"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4359342456253085108"},"published":{"$t":"2017-06-04T04:00:00.000+01:00"},"updated":{"$t":"2017-06-04T04:00:29.973+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cornbread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Cornbread with Fennel Seed, Cranberries \u0026 Sultanas"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6p9weEgx8fk\/WTK8M3M7_qI\/AAAAAAAA_10\/OwTg9-lwaocyUVrefzkAj3iYvVMRKB_IACLcB\/s1600\/DSCN2245.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1525\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-6p9weEgx8fk\/WTK8M3M7_qI\/AAAAAAAA_10\/OwTg9-lwaocyUVrefzkAj3iYvVMRKB_IACLcB\/s400\/DSCN2245.JPG\" width=\"380\" \/\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\nThe recipe I am showing you here today is one of my favourite of all the quick breads that I make.\u0026nbsp; It is no secret that I am a huge fan of cornbread.\u0026nbsp; I also happen to love quick breads with dried fruit in them, especially raisins and cranberries\u0026nbsp; . . . and add fennel seed to anything and I am so on it!\u0026nbsp; I just adore that slight anise like flavour of fennel seed!\u0026nbsp; This lovely bread incorporates those three loves of mine in a most delicious way!\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:\/\/4.bp.blogspot.com\/-Gd2vZdMNZ30\/WTK7qxZzPtI\/AAAAAAAA_1g\/pcdHdzWhq8cQQSIG2Vqd5IfAWLgqni7CgCEw\/s1600\/DSCN2241.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1437\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-Gd2vZdMNZ30\/WTK7qxZzPtI\/AAAAAAAA_1g\/pcdHdzWhq8cQQSIG2Vqd5IfAWLgqni7CgCEw\/s400\/DSCN2241.JPG\" width=\"358\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe recipe comes from a cookery book that I have had for a long time. Entitled \"The Best American Recipes, 2002-2003,\" it was the years top picks from books, magazines, newspapers and the internet.\u0026nbsp; Its a wonderful source of all things delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-4kajRlpMELI\/WTK8EMo6hiI\/AAAAAAAA_1s\/9_3dl2hGTJYOIAu4CDu2g06pT6mOHJtKwCEw\/s1600\/DSCN2243.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1471\" data-original-width=\"1600\" height=\"367\" src=\"https:\/\/2.bp.blogspot.com\/-4kajRlpMELI\/WTK8EMo6hiI\/AAAAAAAA_1s\/9_3dl2hGTJYOIAu4CDu2g06pT6mOHJtKwCEw\/s400\/DSCN2243.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\nThe original recipe appeared in Gourmet magazine, cook Gina Marie Miraglia, so I am guessing just from her name alone that it has Italian roots.\u0026nbsp; The Italians like to use fennel seed and I, myself, always add some to my tomato sauces.\u0026nbsp; I have even been known to just sit and chew on fennel seed. Like I said, I love it's flavour.\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\/-nq6lKNotyVA\/WTK8JHb5I0I\/AAAAAAAA_1w\/WmgBA64Ap8YdmQ12AhBUM-fbpRb0i30FACEw\/s1600\/DSCN2244.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1557\" data-original-width=\"1600\" height=\"388\" src=\"https:\/\/1.bp.blogspot.com\/-nq6lKNotyVA\/WTK8JHb5I0I\/AAAAAAAA_1w\/WmgBA64Ap8YdmQ12AhBUM-fbpRb0i30FACEw\/s400\/DSCN2244.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe batter is a pretty basic buttermilk cornbread batter, using fine cornmeal (like polenta) and just a hint of sweetness. The buttermilk makes is nice and moist . . . the combination of dried sultana raisins and dried cranberries, add another dimension of texture and some sweetness.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-5hUpjcm3Oxs\/WTK8hRCMqpI\/AAAAAAAA_18\/bMJTgy9FnGMPTDSHmkbboSJ6cgIYMoPVQCEw\/s1600\/DSCN2246.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1486\" data-original-width=\"1600\" height=\"371\" src=\"https:\/\/1.bp.blogspot.com\/-5hUpjcm3Oxs\/WTK8hRCMqpI\/AAAAAAAA_18\/bMJTgy9FnGMPTDSHmkbboSJ6cgIYMoPVQCEw\/s400\/DSCN2246.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\nThis is a bread that is wonderful for picnics and is not entirely out of place on a cheese board.\u0026nbsp; Cheese goes beautifully with this.\u0026nbsp; Especially a nice creamy blue . . . or a good cheddar.\u0026nbsp; Try slices put together with cream cheese, as sandwiches.\u0026nbsp; Yum!\u0026nbsp; Cut into fingers they would be a wonderful addition to a Tea Party table!\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\/-CdyQhUGPAJ4\/WTK8jVmKt4I\/AAAAAAAA_2A\/Bxvh9q8xZnksx9xTYjkCHKqQLzE_yxa8QCEw\/s1600\/DSCN2247.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1529\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-CdyQhUGPAJ4\/WTK8jVmKt4I\/AAAAAAAA_2A\/Bxvh9q8xZnksx9xTYjkCHKqQLzE_yxa8QCEw\/s400\/DSCN2247.JPG\" width=\"381\" \/\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\u0026nbsp;The recipe makes two loaves, which is not really a problem, as I can't think of anyone who wouldn't love to receive the gift of one of these in a basket along with some conserve and a block of cream cheese, or even just a jar of honey butter.\u0026nbsp;\u0026nbsp; It also freezes well.\u0026nbsp; Another quality I like about this is the fact that you can bake it up to three days ahead of when you want to use it!\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\/-sMAurCDS9Mw\/WTK8rcOrc6I\/AAAAAAAA_2E\/LLGL24i-jb061VhIRwSxu0AKo0QM3dTQACEw\/s1600\/DSCN2248.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1572\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-sMAurCDS9Mw\/WTK8rcOrc6I\/AAAAAAAA_2E\/LLGL24i-jb061VhIRwSxu0AKo0QM3dTQACEw\/s400\/DSCN2248.JPG\" width=\"392\" \/\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\nYou can also bake it as individual small loaves, which make for a beautiful presentation for luncheons, etc.\u0026nbsp; However you choose to bake it or enjoy it, I think you will agree with me when I say that this is \u003Ci\u003Etruly \u003C\/i\u003Ea winning quick bread recipe!\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:\/\/4.bp.blogspot.com\/-uuxlgVAyCx0\/WTK83HBoaYI\/AAAAAAAA_2M\/UDg22HvW8eYBxsZf_BLITQ1J4MpwViVdgCEw\/s1600\/DSCN2249.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1495\" data-original-width=\"1600\" height=\"373\" src=\"https:\/\/4.bp.blogspot.com\/-uuxlgVAyCx0\/WTK83HBoaYI\/AAAAAAAA_2M\/UDg22HvW8eYBxsZf_BLITQ1J4MpwViVdgCEw\/s400\/DSCN2249.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;\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\u003Ci\u003E\u003Cb\u003E*Corn Bread with Fennel Seed, Cranberries \u0026amp; Sultanas*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 2 loaves\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n(8 X 4 X 3 inch)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/corn-bread-with-fennel-cranberries-and-sultanas\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n lovely loaf can be made up to three days ahead. You can either bake it \nin two loaf tins, or in small loaf tins, in which case it will make 10 \nvery small loaves. This is delicious and works well with salads, cheese \nplates or just on it's own, sliced and buttered.\u0026nbsp; Adapted from a recipe \nfound in a book entitled The Best American Recipes from 2002\/2003, and \nattributed to Gourmet Magazine.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 1\/3 cups plain flour (185g)\u003C\/div\u003E\n115g yellow cornmeal\/polenta (2\/3 cup, not coarse)\u003C\/div\u003E\n65g granulated sugar (1\/3 cup)\u003C\/div\u003E\n1 1\/2 tsp baking powder\u003C\/div\u003E\n3\/4 tsp bicarbonate of soda\u003C\/div\u003E\n3\/4 tsp salt\u003C\/div\u003E\n330ml buttermilk (1 1\/2 cups, well shaken)\u003C\/div\u003E\n180g butter, melted and cooled (3\/4 cup)\u003C\/div\u003E\n2 large free range eggs, beaten\u003C\/div\u003E\n45g sultana raisins, coarsely chopped (1\/2 cup golden raisins)\u003C\/div\u003E\n45g dried cranberries, coarsely chopped (1\/2 cup)\u003C\/div\u003E\n1 1\/2 TBS fennel seeds, coarsely crushed with a pestle and mortar, or pulsed briefly in a coffee grinder\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter two 8 X 4 X 3 inch loaf \ntins (or 10 small loaf tins) well, and dust with flour, shaking out any \nexcess.\u0026nbsp; Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk together the flour, cornmeal, \nsugar, baking powder, soda, salt, sultanas, cranberries and fennel \nseeds.\u0026nbsp; Make a well in the centre.\u0026nbsp; Beat together the melted butter, \nbuttermilk, and eggs.\u0026nbsp; Add all at once to the dry mixture, and stir \ntogether just to combine.\u0026nbsp; Divide between the two loaf pans, smoothing \nthe tops.\u0026nbsp; Let stand for 10 minutes.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven\n for 30 to 35 minutes (20 - 25 minutes or small loaf tins), or until the\n tops are golden brown and a skewe inserted in the centre of a loaf \ncomes out clean.\u0026nbsp; Place on a wire rack and cool for 10 minutes before \ntipping out onto the wire rack to cool completely.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWrap tighly and store for up to three days prior to eating. Cut into slices to serve.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - I don't see why this cannot also be baked in medium muffin tins for the same length of time as you would mini loaves.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBon Appetit!\u003Cbr \/\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"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4359342456253085108\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/cornbread-with-fennel-seed-cranberries.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4359342456253085108"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4359342456253085108"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/06\/cornbread-with-fennel-seed-cranberries.html","title":"Cornbread with Fennel Seed, Cranberries \u0026 Sultanas"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-6p9weEgx8fk\/WTK8M3M7_qI\/AAAAAAAA_10\/OwTg9-lwaocyUVrefzkAj3iYvVMRKB_IACLcB\/s72-c\/DSCN2245.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2896835216651105306"},"published":{"$t":"2017-05-29T04:00:00.000+01:00"},"updated":{"$t":"2017-05-29T04:00:21.008+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bacon"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"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":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Bacon,Potato,Tomato \u0026 Rocket Salad"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-jE6_2TDR6_Y\/WSq7ojLHKCI\/AAAAAAAA-40\/Pi9DOFyz5wM4aZJ4UablaFfupvPOY0_SQCLcB\/s1600\/DSCN2101.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1392\" data-original-width=\"1600\" height=\"555\" src=\"https:\/\/1.bp.blogspot.com\/-jE6_2TDR6_Y\/WSq7ojLHKCI\/AAAAAAAA-40\/Pi9DOFyz5wM4aZJ4UablaFfupvPOY0_SQCLcB\/s640\/DSCN2101.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts my oldest son's birthday today.\u0026nbsp; He is 42. I know . . .\u0026nbsp; its hard for me to believe that I have a son that old also!\u0026nbsp; Wasn't he just a babe in arms yesterday?\u0026nbsp; I was only 19 when he was born.\u0026nbsp; I wanted to be a mother more than anything in the world.\u0026nbsp; He made my dreams come true!\u0026nbsp; Happy Birthday son!\u0026nbsp; So what has that got to do with salad?\u0026nbsp; Nothing really, except that he is a brilliant cook in his own right!\u0026nbsp; That acorn did not fall far from this tree! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-WHBTi5uisRY\/WSq7hvdb0dI\/AAAAAAAA-4w\/fOwBAG3Lf4YtuKJ1OzeOya-L5PGcKbX5gCLcB\/s1600\/DSCN2102.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1582\" data-original-width=\"1600\" height=\"632\" src=\"https:\/\/1.bp.blogspot.com\/-WHBTi5uisRY\/WSq7hvdb0dI\/AAAAAAAA-4w\/fOwBAG3Lf4YtuKJ1OzeOya-L5PGcKbX5gCLcB\/s640\/DSCN2102.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI love salad season.\u0026nbsp; I love making and eating salads.\u0026nbsp; I have never met a salad that I did not like! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-igGx3COiTGk\/WSq7rz4enPI\/AAAAAAAA-48\/biGHPu_q63Umvp6PrwlvAmchSJzWDRRPQCLcB\/s1600\/DSCN2103.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1521\" data-original-width=\"1600\" height=\"608\" src=\"https:\/\/2.bp.blogspot.com\/-igGx3COiTGk\/WSq7rz4enPI\/AAAAAAAA-48\/biGHPu_q63Umvp6PrwlvAmchSJzWDRRPQCLcB\/s640\/DSCN2103.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI also love potatoes.\u0026nbsp; They are my favourite vegetable.\u0026nbsp; I have always loved them. I can't do low carb because I can't live without my potatoes! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-O_4N9cc9HMo\/WSq7vgAZpCI\/AAAAAAAA-5A\/jjkYRj_gw5cPqC_srLtPaGjOqxlBXQBHwCLcB\/s1600\/DSCN2104.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1597\" data-original-width=\"1600\" height=\"636\" src=\"https:\/\/2.bp.blogspot.com\/-O_4N9cc9HMo\/WSq7vgAZpCI\/AAAAAAAA-5A\/jjkYRj_gw5cPqC_srLtPaGjOqxlBXQBHwCLcB\/s640\/DSCN2104.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nTomatoes are another love of mine.\u0026nbsp; Especially vine ripened tomatoes.\u0026nbsp; Fresh and sweet.\u0026nbsp; Some are sweeter than others.\u0026nbsp; I prefer home grown, but when I do have to buy them, I buy the best I can afford and leave them at room temperature. That brings out the best flavours in them. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-5f1DEEef2Ns\/WSq71QDTqSI\/AAAAAAAA-5E\/7fZZQymaSkYNtVsEFFtEGIFtEWPCZSSagCLcB\/s1600\/DSCN2105.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1506\" data-original-width=\"1600\" height=\"601\" src=\"https:\/\/3.bp.blogspot.com\/-5f1DEEef2Ns\/WSq71QDTqSI\/AAAAAAAA-5E\/7fZZQymaSkYNtVsEFFtEGIFtEWPCZSSagCLcB\/s640\/DSCN2105.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nBacon . . .\u0026nbsp; who doesn't love bacon.\u0026nbsp; I think my love of bacon (and a good steak) would actually prevent me from becoming a vegetarian! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-DlmV8-NlpQ4\/WSq736ErcSI\/AAAAAAAA-5I\/PGCf72DmIdgNW29yxKcQXAREbk7f6LLIACLcB\/s1600\/DSCN2106.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1591\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-DlmV8-NlpQ4\/WSq736ErcSI\/AAAAAAAA-5I\/PGCf72DmIdgNW29yxKcQXAREbk7f6LLIACLcB\/s640\/DSCN2106.JPG\" width=\"635\" \/\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\nBaby Rocket, or arugula as it is it is known in North America is another favourite of mine.\u0026nbsp; I really enjoy its peppery, almost earthy flavour!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-74MiTtoAq7E\/WSq79OZNOSI\/AAAAAAAA-5M\/lByPhd77tWIMpqCkVLy8DHiJ9XwNG89egCLcB\/s1600\/DSCN2107.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1536\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-74MiTtoAq7E\/WSq79OZNOSI\/AAAAAAAA-5M\/lByPhd77tWIMpqCkVLy8DHiJ9XwNG89egCLcB\/s640\/DSCN2107.JPG\" width=\"612\" \/\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\nGoat Cheese\u0026nbsp; . . .\u0026nbsp; as a child I did not even know such a thing existed.\u0026nbsp; (All my cheese came dyed orange and wrapped in plastic.) Soft, spreadable tangy goat cheese with its very distinct flavour is another thing I really, really enjoy!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-PMD3njPcu6A\/WSq7_Mbiw5I\/AAAAAAAA-5Q\/9eUH1S1yLd4DRTrmQZwl48ofE7xnvih4ACLcB\/s1600\/DSCN2108.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1558\" data-original-width=\"1600\" height=\"620\" src=\"https:\/\/3.bp.blogspot.com\/-PMD3njPcu6A\/WSq7_Mbiw5I\/AAAAAAAA-5Q\/9eUH1S1yLd4DRTrmQZwl48ofE7xnvih4ACLcB\/s640\/DSCN2108.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nFinally good Balsamic Vinegar and olive oil, extra virgin, something else which never had a place in my childhood and which I love.\u0026nbsp; A good balsamic is rich and almost sweet and olive oil, peppery and rich.\u0026nbsp; Put all these things together and you have one of the tastiest potato salads you could ever want to eat.\u0026nbsp; This is a salad that I simply LOVE LOVE LOVE LOVE and LOVE! Try it. I think you will too!\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-Kw5WyRmtPzA\/WSq8CqHJjdI\/AAAAAAAA-5U\/BLVTyZ_mPKgC3pRcvlTYgk1UiiiITfekACLcB\/s1600\/DSCN2111.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1489\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-Kw5WyRmtPzA\/WSq8CqHJjdI\/AAAAAAAA-5U\/BLVTyZ_mPKgC3pRcvlTYgk1UiiiITfekACLcB\/s640\/DSCN2111.JPG\" width=\"593\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Bacon, Potato, Tomato \u0026amp; Rocket Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003Ewith Goats Cheese\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bacon-potato-tomato-rocket-salad\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\u003C\/div\u003E\nDelicious\n and colourful. This is best on the day made.\u0026nbsp; Don't add the rocket \nuntil just before you serve so that it doesn't wilt!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 pounds of small new potatoes\u003C\/div\u003E\nsalt\u003C\/div\u003E\n4 slices thick cut lean smoked bacon, cut into lardons\u003C\/div\u003E\n1 cup ripe cherry tomatoes, cut in half\u003C\/div\u003E\n(about a dozen)\u003C\/div\u003E\n2 large handfuls of baby rocket, washed, dried and chopped coarsely\u003C\/div\u003E\n115g of soft goats cheese, crumbled (4 ounces)\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the dressing:\u003C\/b\u003E\u003C\/div\u003E\n2 TBS good quality Balsamic Vinegar\u003C\/div\u003E\n4 TBS good quality extra virgin olive oil\u003C\/div\u003E\nfreshly ground black pepper and sea salt to taste\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nPlace\n the potatoes in a pot of lightly salted water to cover.\u0026nbsp; Bring to a \nboil and cook until they are tender, about 13 to 15 minutes.\u0026nbsp; Drain well\n and cool until you can handle them easily.\u0026nbsp; Cut into quarters and place\n them in a bowl.\u0026nbsp; Whisk together the dressing ingredients and pour this \nover the potatoes, tossing to coat them well.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCook the \nbacon until crisp in a skillet over medium high heat.\u0026nbsp; Scoop out and \ndrain on paper towelling.\u0026nbsp; Add to the potatoes along with the halved \ncherry tomatoes.\u0026nbsp; Taste and adjust seasoning as required.\u0026nbsp; Let stand at \nroom temperature until you are ready to serve, adding the rocket to the \nsalad just before you serve it, tossing to combine.\u0026nbsp; Sprinkle with the \ncrumbled goats cheese and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-B4HyLA-z8vU\/WSq8FI92FzI\/AAAAAAAA-5Y\/cITlmzvOH-MDzRPYSV6Vj1epusXdxB5TACLcB\/s1600\/DSCN2112.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1577\" height=\"640\" src=\"https:\/\/4.bp.blogspot.com\/-B4HyLA-z8vU\/WSq8FI92FzI\/AAAAAAAA-5Y\/cITlmzvOH-MDzRPYSV6Vj1epusXdxB5TACLcB\/s640\/DSCN2112.JPG\" width=\"628\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nSimple. Delicious. Filled with lovely flavours. Quick and easy to make.\u0026nbsp; I hope that you will and that you will enjoy this as much as we do.\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2896835216651105306\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/baconpotatotomato-rocket-salad.html#comment-form","title":"3 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2896835216651105306"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2896835216651105306"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/05\/baconpotatotomato-rocket-salad.html","title":"Bacon,Potato,Tomato \u0026 Rocket 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\/-jE6_2TDR6_Y\/WSq7ojLHKCI\/AAAAAAAA-40\/Pi9DOFyz5wM4aZJ4UablaFfupvPOY0_SQCLcB\/s72-c\/DSCN2101.JPG","height":"72","width":"72"},"thr$total":{"$t":"3"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6639258646701091518"},"published":{"$t":"2017-04-07T04:00:00.000+01:00"},"updated":{"$t":"2017-04-07T04:00:06.652+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Balsajo Black Garlic"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Black Garlic and Cheesy Smash"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-xGj2d9CbL9g\/WOJB_NDrcoI\/AAAAAAAA20g\/G7siXncZVsgsoY22EI0Cpfj5E9sNsxK3QCLcB\/s1600\/DSCN1289.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"380\" src=\"https:\/\/4.bp.blogspot.com\/-xGj2d9CbL9g\/WOJB_NDrcoI\/AAAAAAAA20g\/G7siXncZVsgsoY22EI0Cpfj5E9sNsxK3QCLcB\/s400\/DSCN1289.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI was recently asked if I would like to try some Basaljo Black Garlic.\u0026nbsp; I quite like garlic and I was immediately intrigued . . .\u0026nbsp; black garlic. It sounded quite interesting!\u0026nbsp; I was game to try it! I like to try new things (within reason) and from what I had read about black garlic, it sounded like something we would enjoy. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ZUWS7K5IBu4\/WOJA9Nb2uwI\/AAAAAAAA2zw\/ufpmgtR7p_U5zts_83j8uajIfrwZidPLACLcB\/s1600\/DSCN1269.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E \u003Cimg border=\"0\" height=\"348\" src=\"https:\/\/3.bp.blogspot.com\/-ZUWS7K5IBu4\/WOJA9Nb2uwI\/AAAAAAAA2zw\/ufpmgtR7p_U5zts_83j8uajIfrwZidPLACLcB\/s400\/DSCN1269.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: center;\"\u003E\n\u003C\/div\u003E\nSo what exactly is Black Garlic?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom Wikepedia:\u0026nbsp; \u003Cspan class=\"st\" data-hveid=\"34\" data-ved=\"0ahUKEwj-4_mT6Y_TAhXpA8AKHQufC5oQ4EUIIjAA\"\u003E\u003Ci\u003EBlack garlic\u003C\/i\u003E is a type of \"caramelized\" \u003Ci\u003Egarlic\u003C\/i\u003E\n (in reality, browned by the Maillard reaction rather than truly \ncaramelized) first used as a food ingredient in Asian cuisine. It is \nmade by heating whole bulbs of \u003Ci\u003Egarlic\u003C\/i\u003E (Allium sativum) over the course of several weeks, a process that results in \u003Ci\u003Eblack\u003C\/i\u003E cloves.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan class=\"st\" data-hveid=\"34\" data-ved=\"0ahUKEwj-4_mT6Y_TAhXpA8AKHQufC5oQ4EUIIjAA\"\u003EThe garlic came, already peeled in a plastic pot. It looked a bit like garlic clove shaped black jelly babies. It was soft and slightly sticky.\u0026nbsp; I tasted a small one just to see what it tasted like.\u0026nbsp; It was only slightly garlicky, very mellow with an almost fruity balsamic quality. I could not wait to use it.\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan class=\"st\" data-hveid=\"34\" data-ved=\"0ahUKEwj-4_mT6Y_TAhXpA8AKHQufC5oQ4EUIIjAA\"\u003E\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-APHQIJfANa8\/WOJA0SmskII\/AAAAAAAA2zo\/kPw7bg4KQgcCkpniIfZFDRfMQ4Wc4nGCACLcB\/s1600\/DSCN1271.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-APHQIJfANa8\/WOJA0SmskII\/AAAAAAAA2zo\/kPw7bg4KQgcCkpniIfZFDRfMQ4Wc4nGCACLcB\/s400\/DSCN1271.JPG\" width=\"387\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\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\u003Cspan class=\"st\" data-hveid=\"34\" data-ved=\"0ahUKEwj-4_mT6Y_TAhXpA8AKHQufC5oQ4EUIIjAA\"\u003EOne of my first thoughts was that it would be fabulous in a vinaigrette salad dressing.\u0026nbsp; Possibly a salad with earthy baby\u0026nbsp; greens and some beetroot, and so that is what I used for the salad. I added some leftover roast chicken and green peas.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-qt6L9FGros4\/WOJBJKyEXWI\/AAAAAAAA2z8\/Mi4LKa1hhmokyHtd2Z3RLKznSUFR2nMIgCLcB\/s1600\/DSCN1273.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"393\" src=\"https:\/\/4.bp.blogspot.com\/-qt6L9FGros4\/WOJBJKyEXWI\/AAAAAAAA2z8\/Mi4LKa1hhmokyHtd2Z3RLKznSUFR2nMIgCLcB\/s400\/DSCN1273.JPG\" width=\"400\" \/\u003E\u0026nbsp;\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\nI left the dressing pretty basic as I wanted to highlight the flavour of the garlic.\u0026nbsp; It was basically just a good olive oil, along with a touch of Dijon mustard and some good balsamic vinegar and seasonings, which I felt would go well together with the garlic. I blitzed it in my small food processor and was well pleased with the resulting almost amber coloured silky dressing.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-WfspCwTTdZI\/WOJA-ZB1yTI\/AAAAAAAA2z0\/TbwppJ51bLMid-KW5JDNtlN35C_mOFqwACLcB\/s1600\/DSCN1272.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"378\" src=\"https:\/\/3.bp.blogspot.com\/-WfspCwTTdZI\/WOJA-ZB1yTI\/AAAAAAAA2z0\/TbwppJ51bLMid-KW5JDNtlN35C_mOFqwACLcB\/s400\/DSCN1272.JPG\" width=\"400\" \/\u003E\u0026nbsp;\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\nIt was slightly pungent, but not in a bad way. We really, really liked it.\u0026nbsp; I think this dressing would be beautiful drizzled over some grilled salmon, or even brushed on the salmon prior to grilling, or even some good cod. I think it would also serve as a great marinade for beef or pork, or even lamb.\u0026nbsp; I am going to try that in the summer for\u0026nbsp; BBQ season!\u003C\/div\u003E\n\u003Cdiv style=\"text-align: left;\"\u003E\n\u003Cspan class=\"st\" data-hveid=\"34\" data-ved=\"0ahUKEwj-4_mT6Y_TAhXpA8AKHQufC5oQ4EUIIjAA\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-zN5_ESLaQ3Y\/WOJBf1i8HLI\/AAAAAAAA20M\/E3jFY2JklHI-48HvuU3jLVdZBvi97lW_wCLcB\/s1600\/DSCN1274.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-zN5_ESLaQ3Y\/WOJBf1i8HLI\/AAAAAAAA20M\/E3jFY2JklHI-48HvuU3jLVdZBvi97lW_wCLcB\/s400\/DSCN1274.JPG\" width=\"382\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan class=\"st\" data-hveid=\"34\" data-ved=\"0ahUKEwj-4_mT6Y_TAhXpA8AKHQufC5oQ4EUIIjAA\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Black Garlic Vinaigrette*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 225ml (1 cup)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/black-garlic-vinaigrette\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious vinaigrette for use with salads or marinating meats.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n6 peeled cloves of black garlic\u003C\/div\u003E\n65ml good quality balsamic vinegar (1\/4 cup)\u003C\/div\u003E\n1 tsp good Dijon mustard\u003C\/div\u003E\n1\/2 s each salt and sugar\u003C\/div\u003E\n1\/4 tsp ground black pepper\u003C\/div\u003E\n180ml of good quality olive oil\u003C\/div\u003E\nPlace\n the garlic, vineger, mustard, salt, sugar and pepper into a blender or \nthe cup of an immersion blender.\u0026nbsp; Blitz until smooth.\u0026nbsp; With the motor \nrunning, drizzle in the olive oil until completely imulsified.\u0026nbsp; Store in\n a jar in the refrigerator.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-mpjisOENi8g\/WOJCRSeHAUI\/AAAAAAAA200\/1j4NpQj1r_0VS88vk9nrTARVr4KiAUglACLcB\/s1600\/DSCN1290.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"371\" src=\"https:\/\/2.bp.blogspot.com\/-mpjisOENi8g\/WOJCRSeHAUI\/AAAAAAAA200\/1j4NpQj1r_0VS88vk9nrTARVr4KiAUglACLcB\/s400\/DSCN1290.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe next thing I did was to use it in some mash. We love our mash and are very fond of roasted garlic mash.\u0026nbsp; (We are fond of roasted garlic anything!)\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-4ysR9SovsQ8\/WOJCNrTYfOI\/AAAAAAAA20s\/OC-XRG7g0yUss4dDWfyCQDfheLxwaj5vwCLcB\/s1600\/DSCN1291.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"370\" src=\"https:\/\/1.bp.blogspot.com\/-4ysR9SovsQ8\/WOJCNrTYfOI\/AAAAAAAA20s\/OC-XRG7g0yUss4dDWfyCQDfheLxwaj5vwCLcB\/s400\/DSCN1291.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\nMy primary concern was about the colour.\u0026nbsp; I was a bit worried that it might tint the potatoes a funny colour, the idea of really black potatoes did not appeal to me.\u0026nbsp;\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-_c--vb9vWVc\/WOJCiBW9iyI\/AAAAAAAA21A\/M_TWFL4ZuAALMzV8ntwXH2A1WYwMAIW6QCLcB\/s1600\/DSCN1292.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"372\" src=\"https:\/\/3.bp.blogspot.com\/-_c--vb9vWVc\/WOJCiBW9iyI\/AAAAAAAA21A\/M_TWFL4ZuAALMzV8ntwXH2A1WYwMAIW6QCLcB\/s400\/DSCN1292.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI wanted to make sure that the garlic was really smooth before I stirred it in, so I did what I do with normal garlic.\u0026nbsp; I mashed it together with some sea salt. The sea salt helps to break it down really fine and also adds flavour to your potatoes. You won't need to add anymore salt. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-cQJ5rwTO3X8\/WOJCuWxWThI\/AAAAAAAA21Q\/eVUDKXJmRYIZNAcU77UL1Ox0spCitGPogCLcB\/s1600\/DSCN1294.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-cQJ5rwTO3X8\/WOJCuWxWThI\/AAAAAAAA21Q\/eVUDKXJmRYIZNAcU77UL1Ox0spCitGPogCLcB\/s400\/DSCN1294.JPG\" width=\"387\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWe have really good new potatoes coming out now.\u0026nbsp; They are sweet, but waxy in texture so not really great for mashed potatoes, but work great for smashed potatoes!\u0026nbsp; You can peel or not as you wish. I chose to peel this time around. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-d0I0hzoKYcw\/WOJDFLHjsTI\/AAAAAAAA21c\/1X5jBr44NBQBWlsrs7YGkq2p3VpUEuW5ACLcB\/s1600\/DSCN1295.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-d0I0hzoKYcw\/WOJDFLHjsTI\/AAAAAAAA21c\/1X5jBr44NBQBWlsrs7YGkq2p3VpUEuW5ACLcB\/s400\/DSCN1295.JPG\" width=\"388\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI used quite a few cloves of the black garlic, six altogether, and I added some grated strong cheddar.\u0026nbsp; We got some really great cave aged cheddar the other day and the two were begging me to use them together.\u0026nbsp; What a fabulous result!\u0026nbsp; I could have easily sat down and eaten a bowl of this Black Garlic and Cheesy Smash all on its own with nothing else at all.\u0026nbsp; It was fabulously delicious!\u0026nbsp; A new favourite! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-6bIftd55cmw\/WOJDHCI-JgI\/AAAAAAAA21k\/N6LCeWB6CxwiuElcdNkR4CnWZF-tNtq6ACLcB\/s1600\/DSCN1296.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"386\" src=\"https:\/\/1.bp.blogspot.com\/-6bIftd55cmw\/WOJDHCI-JgI\/AAAAAAAA21k\/N6LCeWB6CxwiuElcdNkR4CnWZF-tNtq6ACLcB\/s400\/DSCN1296.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Black Garlic and Cheesy Smash*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/black-garlic-and-cheesy-smash\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nIf\n you have never tried Black Garlic, you are missing out on something \nreally special.\u0026nbsp; It has a sweet taste that is mild and very moreish. It \ngoes wonderfully with potatoes and cheese.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1.5kg waxy new potatoes (about 3 pounds)\u003C\/div\u003E\n225ml cream\u003C\/div\u003E\n225ml whole milk\u003C\/div\u003E\n3 TBS butter\u003C\/div\u003E\n6 cloves of black garlic\u003C\/div\u003E\n145g strong cheddar cheese, grated (5 ounces)\u003C\/div\u003E\nfine sea salt and black pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPeel\n the potatoes, halve and cover with lightly salted water.\u0026nbsp; Bring to the \nboil and cook until tender.\u0026nbsp; Warm the cream, milk and butter together \nuntil the butter melts. Mash the cloves of garlic on a cutting board \ntogether with 1\/2 tsp fine seasalt until the garlic is pureed. Drain the\n potatoes well and return to the pot. Place over the residual heat of \nthe burner to dry them out a bit. Add te warmed milk mixture and mash \ntogether to combine. You don't want it as fine as mashed potatoes. You \nwant some texture. Fold in the cheese and black garlic.\u0026nbsp; Season to taste\n with salt and black pepper.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nNote - If you cannot get black\n garlic, you may use plain roasted cloves of garlic.\u0026nbsp; It will give you a\n lovely garlic kick without the umami flavour of black garlic.\u0026nbsp; Still \nmighty tasty however.\u0026nbsp; Do try to get the black garlic if you can however, as it is fantastic!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-fTTgFbeajng\/WOJDPT6lZhI\/AAAAAAAA21s\/Th1bkU1gJZs0V9kA8jFhgxUqpIWX9Mc7ACLcB\/s1600\/DSCN1297.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"395\" src=\"https:\/\/4.bp.blogspot.com\/-fTTgFbeajng\/WOJDPT6lZhI\/AAAAAAAA21s\/Th1bkU1gJZs0V9kA8jFhgxUqpIWX9Mc7ACLcB\/s400\/DSCN1297.JPG\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nBlack garlic is sweet meets savory, a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique. This is sure to become a pantry staple.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo find out more about Balsajo Black Garlic, be sure to check out \u003Ca href=\"http:\/\/balsajo.com\/\" target=\"_blank\"\u003E\u003Cb\u003Etheir website\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBalsajo Black Garlic is available from\u003Ca href=\"http:\/\/www.balsajo.com\/\" target=\"_blank\"\u003E www.balsajo.com\u003C\/a\u003E and any good independent farm shops, fine food shops and delicatessens.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u0026nbsp;\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003EBalsajo\nBlack Garlic One Large Bulb - £2.99 from Sainsbury’s\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\n\n\u003C\/div\u003E\n\u003Cdiv style=\"margin: 0px 0px 0px 48px; text-align: center; text-indent: -18pt;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003E·\u003C\/span\u003E\u003Cspan style=\"font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\n\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003EBalsajo\nBlack Garlic Peeled pots 50g (£4.49) or 150g (£11.99)\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\n\n\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003E·\u003C\/span\u003E\u003Cspan style=\"font-feature-settings: normal; font-kerning: auto; font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-synthesis: weight style; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\n\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"margin: 0px;\"\u003E\u003Cspan style=\"color: black;\"\u003EBalsajo\nBlack Garlic Black Garlic Paste for 100g jar - £6\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to the people at Balsajo for affording me this opportunity to try something new!\u0026nbsp; This has become a new favourite item in my kitchen!\u0026nbsp; I can't wait to see what I can use it in next. There are plenty of recipes and tips on their \u003Ca href=\"http:\/\/balsajo.com\/recipes-tips\/\" target=\"_blank\"\u003E\u003Cb\u003Esite\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; That \u003Ca href=\"http:\/\/balsajo.com\/portfolio\/black-garlic-parsley-potato-salad\/\" target=\"_blank\"\u003E\u003Cb\u003EBlack Garlic and Parsley Potato Salad\u003C\/b\u003E\u003C\/a\u003E is calling my name!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - Athough I was sent some black garlic for free to try out, I was not required to write a positive review.\u0026nbsp; Any and all opinions are my own.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6639258646701091518\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/black-garlic-and-cheesy-smash.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6639258646701091518"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6639258646701091518"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/black-garlic-and-cheesy-smash.html","title":"Black Garlic and Cheesy Smash"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-xGj2d9CbL9g\/WOJB_NDrcoI\/AAAAAAAA20g\/G7siXncZVsgsoY22EI0Cpfj5E9sNsxK3QCLcB\/s72-c\/DSCN1289.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3292042816617653700"},"published":{"$t":"2017-02-21T04:00:00.000+00:00"},"updated":{"$t":"2017-02-21T04:00:13.168+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"foreign delights"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Stir fries"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Vegetable Chow Mein"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/--6gFLUS9dDE\/WELZFA-ZzAI\/AAAAAAAAbWQ\/us2ii3ipQpQipa4YJaL-KskJ5dUwCPx-ACLcB\/s1600\/DSCN9993.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"387\" src=\"https:\/\/3.bp.blogspot.com\/--6gFLUS9dDE\/WELZFA-ZzAI\/AAAAAAAAbWQ\/us2ii3ipQpQipa4YJaL-KskJ5dUwCPx-ACLcB\/s400\/DSCN9993.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis dish is quick, easy and delicious.\u0026nbsp; It is such a simple thing and goes very well with stir fries of any kind, and if you add a bit of leftover cooked meat or poulrty can even double as a main course.\u0026nbsp; Mmmm . . . Chicken chow mein.\u0026nbsp; Who doesn't love that!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C\/div\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-OIZdZY4_soQ\/WELY_9yD4KI\/AAAAAAAAbWI\/_Zv3c-iYaLglFpRAb8YZmc84L6bPBXyKQCLcB\/s1600\/DSCN0001.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"388\" src=\"https:\/\/4.bp.blogspot.com\/-OIZdZY4_soQ\/WELY_9yD4KI\/AAAAAAAAbWI\/_Zv3c-iYaLglFpRAb8YZmc84L6bPBXyKQCLcB\/s400\/DSCN0001.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIts light and quite healthy I think. \u0026nbsp; I love noodles and more often than not will use the packets of ready cooked noodles, but you can cook noodles from scratch if you have them.\u0026nbsp; I confess I have even in the past used spaghetti because it is what I have had. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-GMAQqjQPjpM\/WELZCd0jQkI\/AAAAAAAAbWM\/ufMhoCx3p1cfjrpM_UltLxv4udZ0dFBvgCLcB\/s1600\/DSCN9994.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"381\" src=\"https:\/\/3.bp.blogspot.com\/-GMAQqjQPjpM\/WELZCd0jQkI\/AAAAAAAAbWM\/ufMhoCx3p1cfjrpM_UltLxv4udZ0dFBvgCLcB\/s400\/DSCN9994.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\nFeel free to adapt the vegetables for what you have to hand.\u0026nbsp; I like to use onions, carrots, and cabbage.\u0026nbsp; I also toss in a handful of mushrooms, spring onions and some beand sprouts and water chestnuts. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-prUYHfR8d_Q\/WELZQlVMlVI\/AAAAAAAAbWU\/PZCaE3820V84k0znReVtrBn4vmeEioMowCLcB\/s1600\/DSCN9995.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"368\" src=\"https:\/\/2.bp.blogspot.com\/-prUYHfR8d_Q\/WELZQlVMlVI\/AAAAAAAAbWU\/PZCaE3820V84k0znReVtrBn4vmeEioMowCLcB\/s400\/DSCN9995.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't use a lot of seasoning, just some soy sauce, toasted sesame oil and a bit of salt and pepper.\u0026nbsp; There is no heavy cloying sauce.\u0026nbsp; The end result is fresh and light, without any really overpowering flavours, just gentle subtleties with the nice flavours and crunch of the vegetables shining through.. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ANWsBwShUbo\/WELZTawoIjI\/AAAAAAAAbWY\/mSDTspw2Aj4ePzktKi_Kq6u45cZ20sO5QCLcB\/s1600\/DSCN9996.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/3.bp.blogspot.com\/-ANWsBwShUbo\/WELZTawoIjI\/AAAAAAAAbWY\/mSDTspw2Aj4ePzktKi_Kq6u45cZ20sO5QCLcB\/s400\/DSCN9996.JPG\" width=\"385\" \/\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\nIf you have everything sliced and julienned and ready to go when you start, it really goes together in a flash!\u0026nbsp; I don't care if it is authentically Chinese or not.\u0026nbsp; I just know its tasty and we like it.\u0026nbsp; That's what counts the most! \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-x02TVgZIy9Q\/WELZYXLPDRI\/AAAAAAAAbWk\/6YdQTdukkxM5mmM357DCwKLlJKFwBwRWgCLcB\/s1600\/DSCN9997.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"386\" src=\"https:\/\/1.bp.blogspot.com\/-x02TVgZIy9Q\/WELZYXLPDRI\/AAAAAAAAbWk\/6YdQTdukkxM5mmM357DCwKLlJKFwBwRWgCLcB\/s400\/DSCN9997.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Vegetable Chow Mein*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/vegetable-chow-mein\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nQuick, easy and delicious!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS vegetable oil\u003C\/div\u003E\n1 large brown onion, peeled, halved and cut into half moons\u003C\/div\u003E\n1 large carrot, peeled and julienned\u003C\/div\u003E\n4 spring onions, sliced\u003C\/div\u003E\n1\/2 head of cabbage, thinly sliced\u003C\/div\u003E\n\u003Cdiv\u003E\na handful of closed cap mushrooms, sliced\u003C\/div\u003E\n8 ounces Chinese noodles, cooked according to the package directions, drained and rinsed\u003C\/div\u003E\n\u003Cdiv\u003E\nsmall tin of sliced water chestnuts, drained and rinsed\u003C\/div\u003E\n1 tin of bean sprouts, drained, or the equivalent in fresh bean sprouts (about 2 cups)\u003C\/div\u003E\n60ml soy sauce (1\/4 cup)\u003C\/div\u003E\n1 tsp toasted sesame oil\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-JPrAntiywM8\/WELZbKpEqtI\/AAAAAAAAbWo\/HUp3VtTqdeEegzHWhhm1agdJItnAYqc4ACLcB\/s1600\/DSCN9998.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"320\" src=\"https:\/\/3.bp.blogspot.com\/-JPrAntiywM8\/WELZbKpEqtI\/AAAAAAAAbWo\/HUp3VtTqdeEegzHWhhm1agdJItnAYqc4ACLcB\/s320\/DSCN9998.JPG\" width=\"315\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFirst of all have all of your ingredients ready to go.\u0026nbsp; If you do this everything goes together in a flash!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the vegetable oil in a wok or a large skillet.\u0026nbsp; Add the onion and cook,\n until the onion is wilted, without browning.\u0026nbsp; Toss in the cabbage and \ncarrots and cook until crispy tender.\u0026nbsp; Add the mushrooms and bean \nsprouts.\u0026nbsp; Toss and cook until the mushrooms have cooked.\u0026nbsp;\u0026nbsp; Add the \nspring onions, water chestnuts, soy sauce and sesame oil.\u0026nbsp; Toss together\n until everything is coated and well mixed.\u0026nbsp; Season to taste with salt \nand pepper if desired.\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-TwWVdx91eRE\/WELZevkboVI\/AAAAAAAAbWs\/5e5RLIi2d00TH3Xe_KBxTffhvL2c14rsgCLcB\/s1600\/DSCN9999.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"197\" src=\"https:\/\/4.bp.blogspot.com\/-TwWVdx91eRE\/WELZevkboVI\/AAAAAAAAbWs\/5e5RLIi2d00TH3Xe_KBxTffhvL2c14rsgCLcB\/s400\/DSCN9999.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThis is not something we have really often, but when we do it is something we really enjoy.\u0026nbsp; I hope that you do too!\u0026nbsp; Bon Appetit! \u003C\/div\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3292042816617653700\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/vegetable-chow-mein.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3292042816617653700"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3292042816617653700"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/02\/vegetable-chow-mein.html","title":"Vegetable Chow Mein"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/--6gFLUS9dDE\/WELZFA-ZzAI\/AAAAAAAAbWQ\/us2ii3ipQpQipa4YJaL-KskJ5dUwCPx-ACLcB\/s72-c\/DSCN9993.JPG","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7443780491859584510"},"published":{"$t":"2016-05-23T04:00:00.000+01:00"},"updated":{"$t":"2016-05-23T04:00:14.663+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Asian Slaw with a Spicy Peanut Dressing"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN7018_zpsampsbsk5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7018_zpsampsbsk5.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love LOVE these types of salads. \u0026nbsp;\u0026nbsp; There is just so much going on here.\u0026nbsp; They are interesting and they are delicious, with plenty of crunch and a really fabulous dressing!\u0026nbsp; Mmm! Mmm!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN7019_zpseg3qsiwn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7019_zpseg3qsiwn.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think Peanut Butter has to be one of my favourite ingredients to use, next to lemon and chocolate and jam and\u0026nbsp; . . .\u0026nbsp; well, just food I guess.\u0026nbsp; Food is my favourite ingredient, but I do love peanut butter in any way shape or form.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7020_zpsn1vyxhp9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7020_zpsn1vyxhp9.jpg\" height=\"400\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe longest part of making this salad is the slicing of all the vegetables, but it is really worth the effort.\u0026nbsp; You won't want to grate the cabbage for this.\u0026nbsp; You want much more texture than that.\u0026nbsp; Long thin slices made from slicing it very thinly with a really sharp knife is the way to go . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN7021_zps03nkzkda.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7021_zps03nkzkda.jpg\" height=\"400\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSame thing with the peppers.\u0026nbsp;\u0026nbsp; Cut them thinly . . .\u0026nbsp; by hand.\u0026nbsp; If you have a nice sharp knife its really not that hard to do.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7022_zpsuua5dozl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7022_zpsuua5dozl.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess . . .\u0026nbsp; I do grate the carrot, but I use the largest holes on my box grater.\u0026nbsp; Again . . .\u0026nbsp; texture.\u0026nbsp; Its the key to a tasty salad.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7026_zpsdh5klcnv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7026_zpsdh5klcnv.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Spicy Peanut Dressing is TO DIE FOR!\u0026nbsp; Seriously.\u0026nbsp; Creamy, spicy, garlicky, gingery, salty . . .\u0026nbsp; with no sugar in sight.\u0026nbsp; TO DIE FOR.\u0026nbsp; Add a grilled chicken breast like I did and you have a lovely light meal.\u0026nbsp; (I simply rubbed the chicken breast with some five spice powder, a bit of oil and garlic and grilled it.\u0026nbsp; Scrummo!)\u0026nbsp;\u0026nbsp; Save some of the dressing to drizzle over the chicken.\u0026nbsp; You won't be sorry!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7023_zpsltcptjw2.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7023_zpsltcptjw2.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Asian Slaw with a Spicy Peanut Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/asian-slaw-with-a-spicy-peanut-dressing\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n delicious slaw goes great with grilled foods.\u0026nbsp; It's perfect for BBQ's.\u0026nbsp;\n Crunchy and colourful with a slightly spiced peanut dressing that is to\n die for!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Dressing:\u003C\/div\u003E\n60g of natural peanut butter (1\/3 cup)\u003C\/div\u003E\n80ml of peanut oil (1\/3 cup)\u003C\/div\u003E\n80ml of seasoned rice wine vinegar (1\/3 cup)\u003C\/div\u003E\n3 TBS soy sauce\u003C\/div\u003E\n2 TBS finely grated peeled fresh ginger\u003C\/div\u003E\n4 finely minced cloves of garllic (or to taste)\u003C\/div\u003E\nsalt and pepper to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nFor the Salad:\u003C\/div\u003E\n1\/2 head white cabbage, thinly sliced (about 6 cups)\u003C\/div\u003E\n1\/4 head of red cabbage, thinly sliced (about 2 cups)\u003C\/div\u003E\n2 red peppers, trimmed and thinly sliced\u003C\/div\u003E\n2 large carrots, peeled and shredded\u003C\/div\u003E\n6 spring onions, thinly sliced\u003C\/div\u003E\na haldful of fresh coriander, chopped (about 1\/2 cup\u003C\/div\u003E\n80g of chopped roasted peanuts (1\/2 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN7027_zpsghahgpoi.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7027_zpsghahgpoi.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nWhisk\n all of the dressing ingredients together in a jar, giving them all a \ngood shake together.\u0026nbsp; Season to taste with salt and black pepper. Set \naside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCombine all of the vegetables in a large bowl.\u0026nbsp; Add \nthe dressing and toss together to coat.\u0026nbsp; Taste and adjust seasoning as \nrequired. \u0026nbsp; Cover and chill until needed.\u0026nbsp; Pour the salad into a large \nshallow bowl to serve.\u0026nbsp; Garnish with the chopped peanuts.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7028_zpslq0majb3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN7028_zpslq0majb3.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis really truly is delicious and if you can grill a chicken breast to have with it, DO.\u0026nbsp; It's seriously scrumptious!\u0026nbsp; Bon Appetit!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPS - I added a baked potato for Todd.\u0026nbsp; He was happy with that.\u0026nbsp; This would even be good, just spooned on top of a baked potato.\u0026nbsp; ☺ "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7443780491859584510\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/asian-slaw-with-spicy-peanut-dressing.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7443780491859584510"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7443780491859584510"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/05\/asian-slaw-with-spicy-peanut-dressing.html","title":"Asian Slaw with a Spicy Peanut 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":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2355011218142817999"},"published":{"$t":"2016-04-04T04:00:00.000+01:00"},"updated":{"$t":"2016-04-04T06:43:08.601+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"British Turkey"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gnocchi"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Creamy Turkey \u0026 Broccoli Gnocchi"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN6237_zpszyx7e01s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6237_zpszyx7e01s.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI threw this delightful dish together at the end of the week last week.\u0026nbsp; I had a broccoli crown in the refrigerator that really needed using up and I was wanting to eat something healthy.\u0026nbsp; I also had a couple of leeks that were almost past their best and so I wanted to use them as well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN6239_zpsg0fuc3no.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6239_zpsg0fuc3no.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTurkey and broccoli go really well together.\u0026nbsp; I had a pack of turkey steaks in the refrigerator and so I cut them into strips, which I sauteed along with the leeks.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN6240_zpsg4wknev5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6240_zpsg4wknev5.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI thought Todd would protest if I tried to serve him pasta yet again, and so I used a package of potato gnocchi which I had in the cupboard . . .\u0026nbsp; they are kinda like little potato dumplings.\u0026nbsp; I love them and tend to use them like I would potatoes.\u0026nbsp; They work well that way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6241_zpsig2oim5b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6241_zpsig2oim5b.jpg\" height=\"396\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA simple sauce of creme fraiche (I used 50% less fat creme fraiche) and some grainy Dijon mustard along with a bit of orange juice from an orange that had seen better days to loosen it up and I had a delicious sauce to toss together with everything in the pan.\u0026nbsp; I finished it off with some chopped toasted walnuts for some added texture and crunch.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6242_zpsytoxmuhh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6242_zpsytoxmuhh.jpg\" height=\"400\" width=\"374\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt all worked together beautifully and came together in a flash.\u0026nbsp; It was complete and on the table in less than 20 minutes.\u0026nbsp; I like dishes like that, because I am rather lazy you know.\u0026nbsp; And when I am hungry, I am hungry.\u0026nbsp; I hope you'll try it.\u0026nbsp; It is really very delicious! (The leftovers were quite delicious re-heated the day after as well!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6245_zpswijwb5nt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6245_zpswijwb5nt.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Turkey \u0026amp; Broccoli Gnocci*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-turkey-broccoli-gnocchi\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious dish which goes together in a flash!\u0026nbsp; Just make sure you have\n all of your mis en place done before time and it will all be done and \non the table in about 20 minutes.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 TBS light olive oil\u003C\/div\u003E\n500g (generous pound) turkey breast strips\u003C\/div\u003E\n2 small leeks, trimmed, rinsed and sliced thin\u003C\/div\u003E\n500g (generous pound) of ready made fresh gnocchi\u003C\/div\u003E\n200g (1\/2 pound) broccoli, but into bite sized pieces\u003C\/div\u003E\n85g (scant half cup) creme fraiche (I used half fat)\u003C\/div\u003E\n1 TBS wholegrain mustard\u003C\/div\u003E\n3 TBS orange juice\u003C\/div\u003E\n3 TBS chopped toasted walnuts\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN6246_zpspb3lmfmd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6246_zpspb3lmfmd.jpg\" height=\"400\" width=\"380\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHave\n a lightly salted pot of water on the boil.\u0026nbsp; Heat the oil in a large \nskiller and then add the turkey and sliced leeks.\u0026nbsp; Cook, stirring \nfrequently, over high heat for about 6 minutes.\u0026nbsp; Add the broccoli and \ngnocchi to the salted water and cook for three to four minutes.\u0026nbsp; Drain \nwell and toss into the skillet with the turkey mixture.\u0026nbsp; Whisk together \nthe creme fraiche, mustard and orange juice.\u0026nbsp; Season to taste with salt \nand black pepper.\u0026nbsp; Stir into the mixture in the wok and briefly heat \nthrough.\u0026nbsp; Sprinkle with the toasted walnuts and serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN6248_zpsfvwajnzh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN6248_zpsfvwajnzh.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDid you know that Turkey, Leeks, Broccoli and Walnuts are all considered to be superfoods? \u0026nbsp; They are so I guess you could also call this creamy Superfoods Gnocchi! \u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2355011218142817999\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/creamy-turkey-broccoli-gnocchi.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2355011218142817999"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2355011218142817999"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/04\/creamy-turkey-broccoli-gnocchi.html","title":"Creamy Turkey \u0026 Broccoli Gnocchi"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5905274113081480090"},"published":{"$t":"2015-12-02T04:00:00.000+00:00"},"updated":{"$t":"2015-12-02T04:00:03.506+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cheap and cheerful sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cookbook review"},{"scheme":"http://www.blogger.com/atom/ns#","term":"make ahead"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Slow-fried Lemon \u0026 Oregano Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN4383_zpsuy9zrf6x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4383_zpsuy9zrf6x.jpg\" height=\"400\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always loved potatoes in any way shape or form. I think they must be one of the most versatile vegetables in the kitchen.\u0026nbsp; You can do anything with them.\u0026nbsp; I was recently sent a cookbook to review, entitled Make It Easy Cookbook, by Jane Lovett an d as soon as I saw the recipe for Slow Fried Lemon and Oregano Potatoes in it, I knew that I had to make them!\u0026nbsp; Simple ingredients, simply prepared with extraordinary taste results!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN4303_zps4czrix3o.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4303_zps4czrix3o.jpg\" height=\"400\" width=\"353\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn Make It Easy Cookbooke, Jane Lovett offers more than 100 delicious recipes that emphasize getting much of the work done ahead of time, so that by the time your guests arrive you can enjoy their company rather than worry about what you should be doing in the kitchen.\u0026nbsp; I am all for that!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe book consists of ten delicious chapters including the introduction:\u0026nbsp; Soups and Starters, Fish and Shellfish, Meat, Poultry, Weekend Lunches, Vegetables and Salads, Desserts, Quick Nibbles and Drinks and finally Bits, Bobs and Basics.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn the introdcution she takes us on a visit to her garden, along with her top tips, some notes on presentation, cooking for friends and some does and don'ts along with general information.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4306_zpsesgmeogt.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4306_zpsesgmeogt.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom baked Vietnamese sea bass to slow roast shoulder of lamb boulangere . . . from parmesan-baked fennel to ginger creams with pistachio brittle, these foolproof recipes have been testes and perfected by the author in countless demonstrations at classes, shows and other events.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4310_zpsbwffjg5z.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4310_zpsbwffjg5z.jpg\" height=\"398\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInterspersed between the recipes are delicious looking photographs that really tempt the eye and make you want to get into the kitchen and start cooking!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4318_zps65ikqzi7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4318_zps65ikqzi7.jpg\" height=\"400\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nJane Lovett is an experience cook who runs cookery demonstrations from her home and around the country.\u0026nbsp; She writes a regular food column for a regional newspaper and a monthly magazine and contributes to other publications.\u0026nbsp; Having trained at the Cordon Bleu in London, she has worked at Leiths Good Good, and taught at Leiths School of Food \u0026amp; Wine.\u0026nbsp; Her website can be found at\u003Cb\u003E\u003Ca href=\"http:\/\/www.janelovett.com\/\" target=\"_blank\"\u003E www.janelovett.com\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4384_zps5i39dowm.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4384_zps5i39dowm.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOf course the proof of every pudding is in the eating, in otherwords . . .\u0026nbsp; I could never recommend a book for you to buy without giving it a good workout myself!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4316_zpscnyxnpom.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Cookbook%20Reviews\/DSCN4316_zpscnyxnpom.jpg\" height=\"397\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is the photo of the potatoes in the book, and as you can see, mine look very similar! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4385_zpsm8xyhbad.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4385_zpsm8xyhbad.jpg\" height=\"394\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEvery recipe I have tried in the book has worked out very well.\u0026nbsp; Clear concise instructions and well written, with a wide variety of choice for every level of expertise, I think this is a book that the cook on your Christmas List would love to receive!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN4386_zps9lz8ipju.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4386_zps9lz8ipju.jpg\" height=\"400\" width=\"354\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's not overly large and bulky and has a handy wipe clean cover, plus the pages are of quality paper. \u0026nbsp; In short, this is a winner, winner chicken dinner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN4389_zpsvrix2lqp.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4389_zpsvrix2lqp.jpg\" height=\"400\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Slow Fried Lemon and Oregano Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 - 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/slow-fried-lemon-and-oregano-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious potato side dish adapted from the cookery book by Jane Lovett, entitled Make It Easy Cookbook.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 kg (2 1\/4 pounds) waxy salad potatoes\u003C\/div\u003E\nolive oil\u003C\/div\u003E\na knob of butter\u003C\/div\u003E\n2 cloves of garlic, peeled and finely chopped\u003C\/div\u003E\nfew sprigs of fresh oregano, or a pinch of dried\u003C\/div\u003E\nthe juice and zest of one unwaxed lemon\u003C\/div\u003E\n1 tsp fine sea salt\u003C\/div\u003E\nfreshly ground black pepper\u003C\/div\u003E\na few handfuls of fresh spinach leaves (optional)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN4387_zpslzco21pj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Diabetic%20Kitchen%20Recipes\/DSCN4387_zpslzco21pj.jpg\" height=\"378\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\nSlice\n the potatoes lengthwise into 1\/8 inch thick slices.\u0026nbsp; Heat a little \nolive oil in a saute pan along with a generous knob of butter.\u0026nbsp; (Make \nsure the pan has a tight fitting lid.)\u0026nbsp; Add the potaotes, garlic, \noregano, lemon zest and juice, and some salt and pepper.\u0026nbsp; Toss together \ngently to combine.\u0026nbsp; Cover with the lid and cook as slowly as possible \nover low heat for about an hour, turning them over from time to time.\u0026nbsp; \nThe potatoes should be soft, golden and almost jammy and sticky\u0026nbsp; They \nmay even fall apart slightly.\u0026nbsp; If you prefer them to be a bit more \ngolden and crispy, cook them over hight heat for a few minutes with the \nlid off.\u0026nbsp;\u0026nbsp; Check for seasoning and if using the spinach, add it to the \npan, a handful at a time, just prior to serving, allowing it to wilt \ninbetween each addition.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGet Ahead Tip:\u003Cbr \/\u003E\nCook the potatoes several hour0s in advance, leave in the pan and reheat with the spinach, if using, when required.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n(I did this.\u0026nbsp; Went out shopping and came back and re-heated them for our supper and they were perfect as you can see above!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMake It Easy Cookbook\u003C\/b\u003E\u003Cbr \/\u003E\nFoolproof, Stylish ad Delicious Do-Ahead Recipes\u003Cbr \/\u003E\nby Jane Lovett\u003Cbr \/\u003E\nPublication:\u0026nbsp; 26 November 2015 by \u003Ca href=\"http:\/\/www.immlifestylebooks.com\/\" target=\"_blank\"\u003E\u003Cb\u003EIMM lifestyle books\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nRRP £12.99, paperback\u003Cbr \/\u003E\nISBN 9781504800549 \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5905274113081480090\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/slow-fried-lemon-oregano-potatoes.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5905274113081480090"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5905274113081480090"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/12\/slow-fried-lemon-oregano-potatoes.html","title":"Slow-fried Lemon \u0026 Oregano Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2670385468983212617"},"published":{"$t":"2015-08-12T04:00:00.000+01:00"},"updated":{"$t":"2015-08-12T04:00:05.843+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"campfire cookery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"foil cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Campfire Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2743_zpsa34eyl4s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2743_zpsa34eyl4s.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just adore these potatoes.\u0026nbsp; They are one of my favourite ways to have potatoes in the summer.\u0026nbsp; They're so easy to throw together and there is very little mess. \u0026nbsp; You simply wrap and cool in foil, throwing them on the BBQ with everything else.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2744_zpsfdytooay.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2744_zpsfdytooay.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou can also . . .\u0026nbsp; of course, do them in the oven.\u0026nbsp; Again, wrapping in foil and throwing the foil away when done.\u0026nbsp; Easy peasy.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2745_zpszvlvxvaj.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2745_zpszvlvxvaj.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThinly sliced potatoes and onions . . .\u0026nbsp; dotted with butter . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2746_zpsyeqm3key.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2746_zpsyeqm3key.jpg\" height=\"400\" width=\"386\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd a somewhat reminiscent of rarebit, \"Cheesy\" topping sprinkled over top . . .\u0026nbsp; a bit of stock, a fold and seal, and into the BBQ\/Oven they go . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2747_zpsw9ja7ecx.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2747_zpsw9ja7ecx.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo be taken out and enjoyed about\u0026nbsp; half an hour later . . .\u0026nbsp; when they're fork tender, and richly melded into something so unctuously delicious that you would be quite,\u003Ci\u003E quite \u003C\/i\u003Esatisfied with a plate of these and nothing else.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2748_zps6qgkhq5j.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2748_zps6qgkhq5j.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBeen there.\u0026nbsp; Done that. \u0026nbsp; Thoroughly enjoyed.\u0026nbsp; 'Nuff said.\u0026nbsp; These would also be great for Bonfire Night!\u0026nbsp; (Just saying!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2751_zpsurxjs6xa.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2751_zpsurxjs6xa.jpg\" height=\"390\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Campfire Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\ndepending on appetites\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/campfire-potatoes\" 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\nDeliciously\n simple.\u0026nbsp; Great for camping or throwing onto the BBQ while you are \ncooking other things.\u0026nbsp; Don't fret however, because you can also cook \nthem in the oven.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n5 medium potatoes, peeled and thinly sliced\u003C\/div\u003E\n1 small onion, peeled and chopped\u003C\/div\u003E\n6 TBS butter, cut into cubes\u003C\/div\u003E\n60g of grated strong cheddar cheese (1\/2 cup)\u003C\/div\u003E\n1 TBS dried parsley flakes\u003C\/div\u003E\n1 TBS Worcestershire sauce\u003C\/div\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n80ml of chicken stock (1\/3 cup)\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\u0026nbsp;\u003Cimg alt=\" photo DSCN2749_zpsorlhwwrl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2749_zpsorlhwwrl.jpg\" height=\"400\" width=\"377\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n the grill to medium, or the oven to 180*C\/350*F\/ gas mark 4.\u0026nbsp; Tear off \ntwo laarge pieces of heavy aluminium foil, each about 20 inches square.\u0026nbsp;\n Put them together, shiny sides in.\u0026nbsp; Place teh potato and onion in the \ncentre of the square.\u0026nbsp; Dot with butter.\u0026nbsp;\u0026nbsp; Mix together the cheese, \nparsley, worcestershire sauce, salt and black pepper.\u0026nbsp; Sprinkle this \nover the potatoes.\u0026nbsp; Fold up the edges and add the broth, then seal the \nfoil well to completely enclose the potatoes.\u0026nbsp; Grill covered, (bake) for\n 35 to 40 minutes untl the potatoes are fork tender."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2670385468983212617\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/campfire-potatoes.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2670385468983212617"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2670385468983212617"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/campfire-potatoes.html","title":"Campfire Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7757429605399933507"},"published":{"$t":"2015-07-13T04:00:00.000+01:00"},"updated":{"$t":"2015-07-13T04:00:00.842+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Twice Baked Potatoes and Food Waste"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2103_zpsxbr3g84t.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2103_zpsxbr3g84t.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the favourite things that my mother would make for us on occasion when I was growing up was Stuffed Baked Potatoes.\u0026nbsp; These were a real treat, and something which I still enjoy.\u0026nbsp; She would bake potatoes until done, then cut them in half.\u0026nbsp; The insides were scooped out and mashed together with butter, milk, seasoning and a smidgen of minced onion.\u0026nbsp; Then she would stuff the skins with this mixture and pop them into the oven to brown.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing which stands clear the culinary memories of my childhood is that nothing went to waste.\u0026nbsp; My mother was a plain cook and a thrifty cook . . .\u0026nbsp; a lesson I learnt well, the thrift part at any rate.\u0026nbsp; I don't think anyone has ever called my cooking plain!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo Sainsburys_Food Waste Infographic_FINAL_zps61dknuuu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/Sainsburys_Food%20Waste%20Infographic_FINAL_zps61dknuuu.jpg\" height=\"400\" width=\"363\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing which has been in the news over recent years is the amount of food which gets thrown away in our households here in the UK. \u0026nbsp; Sainsbury's has done some research into the amount of vitamins and minerals we are all binning on a daily basis.\u0026nbsp; From 733,000 tonnes of potatoes to 353 litres of milk . . .\u0026nbsp; the amount we waste annually is vast . . .\u0026nbsp; incredibly vast.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBritish families could boost their diets with more than 60 tonnes of additional vitamins, minerals and other nutrients annually by reducing food waste.\u0026nbsp; Nutrient rich potatoes, bread and milk being amongst the lost foods.\u0026nbsp; Their research also shows that protein is the most wasted nutrient, with more than 4.2 million tonnes of good food every year being binned\u0026nbsp; . . .\u0026nbsp; meaning masses of vital nutrients that could be helping to improve the health of the nation being discarded.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot only does it means we are hugely wasting food and resources, but the financial impact reported recently amounted to £700 a year per family.\u0026nbsp; That is substantial!\u0026nbsp;\u0026nbsp; Sainsbury's has done some vital research into all of this and has come up with a further hidden cost of this food waste, in the amount of 60 tonnes of vital vitamins, minerals and nutrients which are being binned annually.\u0026nbsp;\u0026nbsp; It is just mind boggling.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Sainsbury's research, released to support the launch of its new waste campaign, \u003Ca href=\"http:\/\/www.homemadebyyou.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E\"To The Rescue,\" \u003C\/b\u003E\u003C\/a\u003Eshows potatoes, bread and milk are amongst the UK's most thrown away foods, indicating that 1\/65 million tonnes are binned each year of these foods alone:\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003C\/ul\u003E\n1)\u0026nbsp; Annually, 733,000 tonnes of potatoes are chucked, equating to enough potassium to feed 140,000 people their daily recommendations (nutrient Reference Value) for an entire week; the equivalent of the entire population of Blackpool.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2)\u0026nbsp; Protein is the most wasted nutrient, with 55 tones thrown in the bin every year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3)\u0026nbsp; Fibre, found commonly in fruit and vegetables, is amongst the top binned food component, with carrots being the most thrown away fibre providers, with every 80g portion of discarded carrots equating to 2.6g of fibre.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4)\u0026nbsp; Some 353 million litres of milk also goes down the drain annually, losing essential calcium, crucial for bones and teeth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSainsbury's wants to help customers to make small changes to their \nroutine to make a big difference to their food waste footprint.  As part\n of the \u003Ca href=\"http:\/\/www.homemadebyyou.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E\"To the Rescue\"\u003C\/b\u003E\u003C\/a\u003E campaign, recipes and handy tips, such as \nstoring potatoes in the cupboard rather than the fridge, have been \ncreated to help people reduce their food waste.\n \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u0026nbsp;Anne Denny\u003C\/b\u003E, Sainsbury's nutritionist, comments:\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\n\u003Ci\u003E\"We're guilty of throwing away lots of key nutrients that help keep our bones, immune system and nervous system healthy . . .\u0026nbsp; all vital to helping us stay well.\u0026nbsp; By making the most of our food, we can all go a long way to ensuring we are not just saving money but also letting those key nutrients to do their jobs.\"\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPaul Crewe\u003C\/b\u003E, Head of Sustainability at Sainsbury's, comments:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\"Throwing away food is often associated with wasting money, but our research published today as part of our \u003Ca href=\"http:\/\/www,homemadebyyou.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E\"To The Rescue\"\u003C\/b\u003E\u003C\/a\u003E campaign shows there is also a wider nutritional issue.\u0026nbsp; Our simple tips for saving the most frequently thrown away foods, along with our recipes for leftovers have been created to help reduce food waste and benefit the health of UK families.\u0026nbsp; None of Sainsbury's food waste goes to landfill and any surplus food fit for human consumption is donated to charities.\"\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EThree handy tips to help reduce food waste:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ci\u003E \u003C\/i\u003E\u003Cbr \/\u003E\n1.\u0026nbsp; Keep all fruit in the refrigerator except for pineapples and bananas which are happier in the fruit bowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2.\u0026nbsp; Keep leftover salad in a bowl and add a sheet of kitchen roll before topping with cling film.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n3.\u0026nbsp; Shake and freeze bread to stop the slices sticking together.\u003Cbr \/\u003E\n\u003Ci\u003E \u003C\/i\u003E\u003Cbr \/\u003E\nI took advantage of the \u003Ca href=\"http:\/\/www.sainsburysfoodrescue.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003ESainsbury's food rescue app\u003C\/b\u003E\u003C\/a\u003E to cook up a delicious recipe for us in the way of these fabulous Stuffed Baked Potatoes.\u003Cbr \/\u003E\n\u003Ci\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003C\/i\u003E\u003Cimg alt=\" photo DSCN2104_zpsnrlbekgc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2104_zpsnrlbekgc.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot only were they simple to make and very delicious, but I was able to use up some of my leftover vegetables and a nob of cheese that was rolling around in the cheese bin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2105_zpshqwooq4y.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2105_zpshqwooq4y.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey also used some milk and a bit of seasoning. \u0026nbsp;\u0026nbsp; We really, really enjoyed them. \u0026nbsp; But then again . . .\u0026nbsp; I am thriftily always stuffing my baked potatoes with all sorts as you know!\u0026nbsp;\u0026nbsp; We like them that way!\u0026nbsp; I could make a meal of these alone!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2106_zpszc4kjqgk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2106_zpszc4kjqgk.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Twice Baked Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/twice-baked-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAn\n innovative use of leftovers or the tail ends of veg left in the fridge \nthat are not enough to serve the whole family on their own, but work \nadmirably together.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n4 to 6 baking potatoes (depending on size)\u003C\/div\u003E\n1 TBS olive oil\u003C\/div\u003E\n400g of mixed vegetables, chopped (leeks, mushrooms, peas, etc.) (1 scant pound)\u003C\/div\u003E\n75ml of milk (2 fluid ounces)\u003C\/div\u003E\n150g of cheese, grated (5 ounces)\u003C\/div\u003E\nBlack pepper and salt to taste\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI added:\u003C\/div\u003E\n1 spring onion per potato, chopped\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2107_zps9fvpjxne.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2107_zps9fvpjxne.jpg\" height=\"400\" width=\"393\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nWash\n the potatoes, prick with a fork, and bake at 200*C\/400*F gas mark 6 for\n one to one and a half hours. (Timing will depend on size of potatoes.\u0026nbsp; I\n place them right on the oven racks.)\u0026nbsp; Once fork tender, allow to cool \njust until you can handle them comfortably.\u0026nbsp; Cut them in half \nlengthwise, taking care not to break the skins.\u0026nbsp; Scoop out the cooked \npotato flesh into a bowl.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile the potatoes are baking, \nadd the oil to a large skillet.\u0026nbsp;\u0026nbsp; Add the vegetables and cook, without \nbrowning until they are crispy tender. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2108_zpscmdtr8h9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2108_zpscmdtr8h9.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMash the cooked \npotato flesh.\u0026nbsp;\u0026nbsp; Stir in the milk, some seasoning, the cooked vegetables \nand half of the cheese.\u0026nbsp; Spoon this mixture back into the potato halves \nand place them into a baking dish.\u0026nbsp; Sprinkle with the remaining cheese. \nReturn to the oven and bake for a further 15 to 20 minutes, until golden\n brown and well heated through.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo find our more about the \"To The Rescue Campaign\" \u003Ca href=\"http:\/\/www,homemadebyyou.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003Evisit here\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\nIf you are in the need of some food-spiration visit the Sainsbury's\u003Ca href=\"http:\/\/www.sainsburysfoodrescue.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003E food rescue app here\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI believe with just a little bit of effort we can all make a different and eat better, for less money and with less waste!\u003Cbr \/\u003E\n\u003Cul\u003E\n\n\u003C\/ul\u003E\n\u003Cul\u003E\u003Cbr \/\u003E\u003C\/ul\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7757429605399933507\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/twice-baked-potatoes-and-food-waste.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7757429605399933507"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7757429605399933507"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/07\/twice-baked-potatoes-and-food-waste.html","title":"Twice Baked Potatoes and Food Waste"}],"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-5408851541915961946"},"published":{"$t":"2015-06-29T04:00:00.000+01:00"},"updated":{"$t":"2015-06-29T11:35:12.942+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Meat"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Creamy Garlic Mushrooms"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2113_zpsaklevr07.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2113_zpsaklevr07.jpg\" height=\"364\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne thing we really enjoy eating in the summer months are great grilled steaks.\u0026nbsp; There is nothing nicer than a steak cooked properly and served up with something scrumptious on the side. \u0026nbsp; Today I cooked our favourite Creamy Garlic Mushrooms to have with some simple grilled steaks that I had grilled on our electric grill. \u0026nbsp; They went down a real treat!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN2114_zpsefcmqhnk.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2114_zpsefcmqhnk.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a side dish that is so very simple to make and yet tastes like you have slaved all day over a hot stove to create . . .\u0026nbsp; well maybe not a whole day, but at least slaved in part!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2116_zpsbwqroy6x.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2116_zpsbwqroy6x.jpg\" height=\"396\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's rich and indulgent without going over the top.\u0026nbsp; I bet you even have all of the ingredients in your refrigerator right now to make it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2117_zpscqfespjs.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2117_zpscqfespjs.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have served them with steak, but they are equally at home with pork or chicken . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2118_zpsj3yxwcpd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2118_zpsj3yxwcpd.jpg\" height=\"355\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey're even delicious served simply spooned over hot and crisp slices of buttered toast for a quick and easy vegetarian entree.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2119_zpslwubrh0h.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2119_zpslwubrh0h.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMmmm . . . mmmm . . .\u0026nbsp; mmmm . . .\u0026nbsp; they be \u003Ci\u003Esome\u003C\/i\u003E good.\u0026nbsp; Portions are given for two, but they can easily be multiplied to feed more.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2121_zpstwmwq9bn.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2121_zpstwmwq9bn.jpg\" height=\"400\" width=\"398\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Creamy Garlic Mushrooms*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 2\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/creamy-garlic-mushrooms\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n delicious, tender and flavourful mushrooms are fabulous served with \ngrilled meats or chicken.\u0026nbsp;\u0026nbsp; They're also pretty tasty served on crisp \nslices of buttered toast!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n225g of button mushrooms (Halve if large) (1\/2 pound)\u003C\/div\u003E\n2 cloves of garlic, peeled and minced\u003C\/div\u003E\n2 heaped dessertspoons of Cream cheese (about 4 TBS)\u003C\/div\u003E\n\u003Cdiv\u003E\n1 TBS Dijon mustard\u003C\/div\u003E\n4 TBS double cream\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n\u003C\/div\u003E\n1\/2 tsp dried parsley flakes\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n1 tsp olive oil\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN2122_zpstitokyjr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2122_zpstitokyjr.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n a large skillet and add the oil.\u0026nbsp;\u0026nbsp; Add the mushrooms.\u0026nbsp; Cook, stirring \noccasionally, over medium heat, until the mushrooms are golden and have \nreleased a little of their juices.\u0026nbsp; Add the garlic.\u0026nbsp;\u0026nbsp; Cook and stir \nuntil quite fragrant without browning.\u0026nbsp; Turn the heat to low.\u0026nbsp;\u0026nbsp; Season \nwith some salt and black pepper and add the herbs.\u0026nbsp;\u0026nbsp; Whisk in the double\n cream, cream cheese and mustard.\u0026nbsp; Heat through and serve.\u0026nbsp; (Don't boil \nor the cream cheese may split.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2123_zpsfpbcicyv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2123_zpsfpbcicyv.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know what you are thinking. \u0026nbsp; That \u003Ci\u003EIS\u003C\/i\u003E one mighty delicious looking steak!\u0026nbsp;\u0026nbsp; The people at \u003Ca href=\"http:\/\/www.donaldrussell.com\/\" target=\"_blank\"\u003E\u003Cb\u003EDonald Russell \u003C\/b\u003E\u003C\/a\u003Erecently asked me if I would like to try their \u003Ca href=\"http:\/\/www.donaldrussell.com\/pave-rump-steak-170g-b985-gr.html\" target=\"_blank\"\u003E\u003Cb\u003EPave Rump Steaks\u003C\/b\u003E\u003C\/a\u003E.\u0026nbsp; They didn't have to ask me twice.\u0026nbsp;\u0026nbsp; I do so love a good steak.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2110_zps07ienpj0.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2110_zps07ienpj0.jpg\" height=\"374\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese continental cut Pave Rump steaks are cut to be firm and juicy.\u0026nbsp; Naturally lean, this outdoor reared UK bred and grass fed beef is traditionally matured for a minimum of 35 days and is trimmed by hand from the centre of the rump muscle by their expert butchers.\u0026nbsp; They do suggest that because these steaks are very lean you take care not to overcook them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2112_zpsemmedbgr.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2112_zpsemmedbgr.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhich as you can see . . . I did not. \u0026nbsp; Normally I wouldn't choose to grill a rump steak. \u0026nbsp; Seriously.\u0026nbsp; I have to say however, I did grill these, and they were, no word of a lie, some of the most delicious steaks that we have had in a very long time. \u0026nbsp; They were tender and filled with flavour.\u0026nbsp; We both really enjoyed them a lot!\u0026nbsp; I would buy these steaks.\u0026nbsp; I absolutely would.\u0026nbsp; Hands down better than any I have ever bought in the shops. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI cooked them on my OptiGrill, taking them off as soon as the rare beep sounded and they were cooked perfectly. \u0026nbsp; They were also very large.\u0026nbsp; I cooked two of the four I was sent, and in all honest, I think they would have easily fed four people.\u0026nbsp; They were very thick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2124_zpsfhojug9y.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2124_zpsfhojug9y.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs an additional treat they included several packs of their \u003Ca href=\"http:\/\/www.donaldrussell.com\/meat\/pork\/sausages.html\" target=\"_blank\"\u003E\u003Cb\u003EHand Made Pork Sausages\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E, \u003C\/b\u003Ewhich I cooked this morning for our breakfast.\u003Cbr \/\u003E\n\u0026nbsp; \u003Cbr \/\u003E\nHand made with care by their butchers, Donald Russell sausages are made with tasty, pork shoulder, combined with delicious seasonings and made using natural casings. Ideal for quick and tasty meals anytime, they can be also be cooked from frozen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2127_zpssypteouu.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20amazing%20Testing%20ground\/DSCN2127_zpssypteouu.jpg\" height=\"400\" width=\"397\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say that I am not normally a fan of British Breakfast Sausage.\u0026nbsp; I do like the Cumberland and spicier varities of British bangers, but the breakfast ones, not so big on that.\u0026nbsp;\u0026nbsp; Amazingly we found these sausages to be very flavourful, meaty and succulent, with a texture that wasn't at all unappealing.\u0026nbsp; We quite\u003Ci\u003E quite\u003C\/i\u003E enjoyed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA bit about the company:\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\"Donald Russell opened its doors to trade customers in 1974. In its early years, Donald Russell supplied gourmet meats to a growing number of highly reputed restaurants and hotels in the UK and worldwide, from Kensington Place and Simpson's-in-the-Strand to the Raffles Hotel in Singapore and The Grand Hotel, Monte Carlo. \n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey still supply many of them today, including some of the most reputable Michelin-starred names in the restaurant industry, from our London office where they can be nearer to many of their trade clients. However, due to a rapidly changing market place and a demand from the chefs to have the produce in their own homes , Donald Russell Direct was born and of course still delivers gourmet meat to households across the UK today.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOver the past decade donaldrussell.com has managed to build a reputation as THE place to buy meat online. This is an up-to-the-minute way of purchasing your goods with cooking tips and advice available at the click of a button.\"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to say my meat arrived in perfect condition, packed in dry ice and perfectly frozen.\u0026nbsp; I was very impressed.\u0026nbsp; Many thanks to the people at Donald Russell for affording me this opportunity to try out these lovely steaks and sausages.\u0026nbsp; It was really good meat and I felt like I was eating like a Queen, and then lo and behold, I discovered that they supply the meat for HRM.\u0026nbsp;\u0026nbsp; ☺\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - Although I was sent the meat and sausages for free, I was not required to write a positive review. \u0026nbsp; Any opinions are truly my own. "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5408851541915961946\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/ceamy-garlic-mushrooms.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5408851541915961946"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5408851541915961946"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/ceamy-garlic-mushrooms.html","title":"Creamy Garlic Mushrooms"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6364722963940715962"},"published":{"$t":"2015-06-23T04:00:00.000+01:00"},"updated":{"$t":"2015-06-23T04:00:00.289+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dressings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Homemade *Salad* Dressing (Mayonnaise type)"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2022_zpswkiy9kiz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2022_zpswkiy9kiz.jpg\" height=\"392\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I was growing up my mother never bought mayonnaise as such.\u0026nbsp; I don't know why, only that she didn't.\u0026nbsp; There were only type such things that she did buy.\u0026nbsp; One was Miracle Whip and the other was Salad Dressing. \u0026nbsp; Both were very mayonnaise like, but couldn't be considered mayonnaise per se because they contained ingredients which were not considered proper in a mayonnaise.\u0026nbsp; A proper mayonnaise should only contain egg yolks, mustard, some vinegar and oil and perhaps some seasoning.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN20221_zpsxvudo7yg.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN20221_zpsxvudo7yg.jpg\" height=\"400\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I first tasted real mayonnaise I considered it to be a bit bland in comparison to what I was used to.\u0026nbsp; I quite like it now, but there are a few things that I still prefer to be made with what my mother used . . .\u0026nbsp; things like potato salad for instance, or macaroni salads. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2023_zpswhfxkxxc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2023_zpswhfxkxxc.jpg\" height=\"366\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI actually quite like Miracle Whip and Salad Dressing\u0026nbsp; . . .\u0026nbsp; I am not such a purist that there is no room for such things in my life.\u0026nbsp; Life's too short eh!\u0026nbsp; I wanted to make an old fashioned salad that I enjoy the other day . . .\u0026nbsp; but mayo just wasn't going to cut it, and so I made my own miracle whip\/salad type of dressing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2024_zpsffmghnx9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2024_zpsffmghnx9.jpg\" height=\"400\" width=\"388\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis isn't an old fashioned boiled dressing . . .\u0026nbsp; there is no cooking involved.\u0026nbsp; If you have either a stick immersion blender or a strong arm, you can make it in a matter of just a few minutes.\u0026nbsp; It's a bit sweeter than regular mayonnaise . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2025_zpsnrce9ose.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2025_zpsnrce9ose.jpg\" height=\"345\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nand actually quite delicious. \u0026nbsp; If you are looking for a sandwich spread, or salad ingredient which has no preservatives and is quite tasty and easy to make, then look no further.\u0026nbsp; You've found it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2026_zpspizdnied.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2026_zpspizdnied.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Homemade *Salad* Dressing*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 225g or 1 cup\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/homemade-salad-dressing\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is so simple to make and tastes very similar to what my mother used to \nbuy which was called \"Salad Dressing.\"\u0026nbsp; A mayonnaise type of \nspread\/dressing that is a bit sweeter than the regular one. As the \nrecipe uses vinegar there is no worries about using a raw egg yolk.\u0026nbsp; \n(Most eggs are quite safe nowadays anyways)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n1 large free range egg yolk\u003C\/div\u003E\n5 tsp white vinegar\u003C\/div\u003E\n5 tsp white caster sugar\u003C\/div\u003E\n1\/3 tsp salt\u003C\/div\u003E\n1\/2 tsp lemon juice\u003C\/div\u003E\n225ml of non flavoured oil such as canola or sunflower (1 cup)\u003C\/div\u003E\n1\/4 tsp dry mustard powder\u003C\/div\u003E\nhefty pinch of sweet paprika\u003C\/div\u003E\npinch of garlic powder\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2027_zpsidmaef5b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2027_zpsidmaef5b.jpg\" height=\"400\" width=\"391\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nI use my immersion blender for this, but will give instructions for making by hand as well.\u003C\/div\u003E\nIf\n doing by immersion blender.\u0026nbsp; Put the egg yolk into the immersion \nblender container.\u0026nbsp; Whisk together with the white sugar, vinegar, salt \nand lemon juice.\u0026nbsp;\u0026nbsp; Pour in the oil.\u0026nbsp; Insert the blender stick and blend,\n moving the stick up and down for several times.\u0026nbsp; It should only take \nabout 40 seconds and you will have a very thick mixture.\u0026nbsp;\u0026nbsp; Add the dry \nmustard powder, paprika and garlic powder.\u0026nbsp; Blitze briefly to combine.\u0026nbsp;\u0026nbsp;\n Taste and adjust seasoning as required.\u0026nbsp;\u0026nbsp; Store in a covered glass jar \nin the refrigerator for up to 10 days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2028_zpsnfgibfwz.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2028_zpsnfgibfwz.jpg\" height=\"400\" width=\"398\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIf doing by hand, \ncombine the egg yolk, white sugar, vinegar, salt and lemon juice in a \ntwo cups measuring cup.\u0026nbsp; Whisk together until well combined and a bit \nfoamy.\u0026nbsp;\u0026nbsp; Put the oil into another measuring cup and begin to add it a \ndribble at a time, whisking continuously with a wire whisk.\u0026nbsp;\u0026nbsp;\u0026nbsp; Once half\n of the oil has been added,\u0026nbsp; your mixture should be very thick.\u0026nbsp; Whisk \nin the mustard powder, paprika and garlic powder.\u0026nbsp;\u0026nbsp; Add the remaining \noil in a steady stream, whisking continuously until all of the oil has \nbeen added and you have a thick and well amalgamated mixture.\u0026nbsp;\u0026nbsp; Scrape \ninto a glass jar, cover and store in the refrigerator for up to 10 days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6364722963940715962\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/homemade-salad-dressing-mayonnaise-type.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6364722963940715962"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6364722963940715962"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/06\/homemade-salad-dressing-mayonnaise-type.html","title":"Homemade *Salad* Dressing (Mayonnaise type)"}],"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-8104848438288498424"},"published":{"$t":"2015-03-24T04:00:00.000+00:00"},"updated":{"$t":"2015-03-24T04:00:08.438+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Mile High Buttermilk Biscuits"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN1123_zpsisbo8xzl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1123_zpsisbo8xzl.jpg\" height=\"400\" width=\"397\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am a lover of quick breads\u0026nbsp; . . .\u0026nbsp; scones, tea loaves, baking powder biscuits, muffins, corn bread, etc.\u0026nbsp; I just love them.\u0026nbsp; One of the reasons I love them is because they are quick to put together and they freeze really well.\u0026nbsp;\u0026nbsp; If you are making a pot of soup, it really isn't much extra work to put together a savoury muffin or quick bread to go along with it, and they realy turn a simple meal into something very special.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo DSCN1124_zpspc1ixdyy.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1124_zpspc1ixdyy.jpg\" height=\"378\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI pinned this recipe for buttermilk biscuits on Pinterest a number of weeks back and I finally got around to baking them late last week.\u0026nbsp;\u0026nbsp; I was really pleased with the way they turned out . . .\u0026nbsp; so much so that I have baked them twice since I baked them the first time.\u0026nbsp;\u0026nbsp; Everyone just loves them.\u0026nbsp; They are from a blog called the\u003Ca href=\"http:\/\/www.thebakerupstairs.com\/2014\/11\/flaky-buttermilk-biscuits.html\" target=\"_blank\"\u003E\u003Cb\u003E Baker Upstairs\u003C\/b\u003E\u003C\/a\u003E and they are utterly gorgeous.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1125_zpsv8b8spj4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1125_zpsv8b8spj4.jpg\" height=\"400\" width=\"388\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEven the day after . . .\u0026nbsp; in fact two days later they are still quite moreish.\u0026nbsp; We just can't get enough of them and they are so quick and easy to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1127_zpstplhhzt8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1127_zpstplhhzt8.jpg\" height=\"400\" width=\"381\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are light and fluffy and they really do raise quite high . . .\u0026nbsp; not quite a mile high . . .\u0026nbsp; but quite tall at any rate. \u0026nbsp; They're so good on their own, split and spread with a bit of butter\u0026nbsp; . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN1128_zpspghstnxc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1128_zpspghstnxc.jpg\" height=\"400\" width=\"371\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOr with a bit of honey or a bit of cheese\u0026nbsp; . . . jam . . . peanut butter.\u0026nbsp;\u0026nbsp; Mmmm . . . mmmm . . . good.\u0026nbsp; I dare say that buttermilk will be a staple in my refrigerator from now on!\u0026nbsp; (Did you know you can buy it by the litre from Ocado?\u0026nbsp; You can!\u0026nbsp; I only just discovered that myself a few weeks back!\u0026nbsp; It's great!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1130_zpsflulrhqh.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1130_zpsflulrhqh.jpg\" height=\"386\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Mile High Buttermilk Biscuits*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/mile-high-buttermilk-biscuits\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThese\n are the lightest fluffiest buttermilk biscuits you could ever bake or \neat.\u0026nbsp;\u0026nbsp; So good that I have baked them twice in the last few days!\u0026nbsp; \nAdapted from a recipe found on The Baker Upstairs.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n280g of plain flour (2 cups) sifted\u003C\/div\u003E\n1 TBS sugar\u003C\/div\u003E\n3 tsp baking powder\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n125g of cold butter, cut into bits (1\/2 cup)\u003C\/div\u003E\n180ml of buttermilk (3\/4 cup)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN1131_zpsrpikikn1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1131_zpsrpikikn1.jpg\" height=\"353\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 225*C\/450*F\/ gas mark 7.\u0026nbsp; Line a baking tray with baking paper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN1129_zpseoega8lb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN1129_zpseoega8lb.jpg\" height=\"400\" width=\"395\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift\n the flour into a bowl.\u0026nbsp; Whisk in the sugar, salt\u0026nbsp; and baking powder.\u0026nbsp; \nDrop in the butter. Cut it into the dry ingredients using two round \nbladed knives or a pastry blender.\u0026nbsp; You want pieces no larger than the \nsize of dry peas.\u0026nbsp; Some that size and some smaller.\u0026nbsp; Stir in the \nbuttermilk with a fork to mix to a soft dough.\u0026nbsp;\u0026nbsp; Tip out onto a lightly \nfloured board.\u0026nbsp; Knead gently a couple of times.\u0026nbsp; Pat out to a six by \nnine inch rectangle.\u0026nbsp; Visually divide into threes and fold the outer \nthirds in over the middle third like a book.\u0026nbsp; Pat out again to a six by \nnine inch rectangle, about 1\/2 inch in thickness.\u0026nbsp; Cut into rounds with a\n sharp 2 1\/2 inch round cutter, using a sharp up and down tap.\u0026nbsp; Place \nseveral inches apart on the baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN11231_zpsmq134zex.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN11231_zpsmq134zex.jpg\" height=\"400\" width=\"397\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 10 to 12 minutes until golden brown and well risen.\u0026nbsp; Serve warm.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just know you are going to really enjoy these!\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8104848438288498424\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/mile-high-buttermilk-biscuits.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8104848438288498424"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8104848438288498424"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/mile-high-buttermilk-biscuits.html","title":"Mile High Buttermilk Biscuits"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1612148918337937159"},"published":{"$t":"2015-03-18T04:00:00.000+00:00"},"updated":{"$t":"2015-03-18T04:00:08.909+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Seasoned Rice Pilaf"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN09651_zpsfekwcx0j.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN09651_zpsfekwcx0j.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRice wasn't something we ate a lot of when I was growing up.\u0026nbsp; My brother wouldn't eat it at all, my mother didn't like it either and when she did cook it, it was always minute rice, which is a sort of instant rice product they have in North America.\u0026nbsp; Not exactly nutritionally sound \u0026nbsp;\u0026nbsp; . . . but we did not know that then.\u0026nbsp; She always made it taste good when she did make it.\u0026nbsp; She would chop up celery and onion and add some herbs . . .\u0026nbsp; usually oregano.\u0026nbsp; That was her favourite add in . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN0966_zpstgxl5tj7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0966_zpstgxl5tj7.jpg\" height=\"347\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nInterestingly enough my brother married a Japanese Canadian and he eats plenty of rice now!\u0026nbsp; Funny how that goes.\u0026nbsp;\u0026nbsp;\u0026nbsp; Rice is something I like to cook every now and then.\u0026nbsp; This recipe here today is a pilaf I have been making for years.\u0026nbsp; I used to use fine noodles in it instead of the orzo, but now I use orzo, and that works just fine, maybe even better.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0967_zpsigzrgkoc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0967_zpsigzrgkoc.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's nice to have some side dish recipes up your sleeve that you can pull out every now and then to make a change from potatoes. \u0026nbsp; There are a lot of ready cooked rices on the market today, but it really doesn't take that long to cook your own from scratch . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0968_zps3lyjlqud.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0968_zps3lyjlqud.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis recipe yields quite a bit of rice.\u0026nbsp; I divide the finished dish up into lots and freeze it for a later date so we have almost instant rice in the freezer.\u0026nbsp; It doesn't take long to thaw out. \u0026nbsp; It has a lovely flavour from the herbs and seasonings.\u0026nbsp; We quite like it.\u0026nbsp; In fact . . . I could quite happily sit down and eat just a bowl of this and nothing else!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN0965_zpssahwepu9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN0965_zpssahwepu9.jpg\" height=\"399\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Seasoned Rice Pilaf*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/seasoned-rice-pilaf\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA delicious, cheap and easy side dish.\u0026nbsp;\u0026nbsp; Tasty tasty!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n65g of butter (1\/r cup)\u003C\/div\u003E\n420g of uncooled long grain rice (2 cups)\u003C\/div\u003E\n50g of uncooked orzo pasta (1\/4 cup)\u003C\/div\u003E\n1 tsp ground sweet paprika\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n1\/2 tsp dried basil\u003C\/div\u003E\n560ml of chicken broth (2 1\/2 cups)\u003C\/div\u003E\n450ml of water (2 cups)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nIn\n a large skillet with a lid, melt the butter until it begins to foam.\u0026nbsp;\u0026nbsp; \nAdd the rice and orzo, stirring to coat.\u0026nbsp;\u0026nbsp; Cook, stirring frequently \nover medium heat until the orzo begins to brown lightly.\u0026nbsp; Stir in the \nseasonings and spices.\u0026nbsp; Add the broth and water.\u0026nbsp;\u0026nbsp; Bring to the boil, \nthen cover and reduce to a simmer.\u0026nbsp;\u0026nbsp; Cook for about 20 minutes, or until\n all the liquid has been absorbed and the rice is tender.\u0026nbsp;\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1612148918337937159\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/seasoned-rice-pilaf.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1612148918337937159"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1612148918337937159"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/03\/seasoned-rice-pilaf.html","title":"Seasoned Rice Pilaf"}],"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-8265494690456286400"},"published":{"$t":"2015-01-10T04:00:00.000+00:00"},"updated":{"$t":"2015-01-10T04:00:00.638+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savoury breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Cheese and Onion Muffin Cake"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8845_zpscd75ac7f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8845_zpscd75ac7f.jpg\" height=\"366\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to confess that when I first moved over here to the UK, the idea of cheese and onion anything really grossed me out.\u0026nbsp; It was just not a flavour combination I was used to\u0026nbsp; . . .\u0026nbsp; kind of like the way peanut butter and jam grosses out\u0026nbsp; a lot of Brits! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_8849_zpsf634f97b.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8849_zpsf634f97b.jpg\" height=\"387\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first place I worked was an old people's home and they used to serve them cheese and onion sandwiches for lunch some days, along with cheese and tomato, cheese and pickle and some other what seemed like gross combinations.\u0026nbsp; Then one day I got brave enough to taste them for myself . . .\u0026nbsp; and I was pleasantly surprised.\u0026nbsp; I now love cheese and onion, cheese and tomato and yes\u0026nbsp; . . .\u0026nbsp; even cheese and pickle!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8847_zpsfb7f8472.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8847_zpsfb7f8472.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI often bake savoury type of muffins to have with soup or stew.\u0026nbsp; They make a change from bread and are quite delicious.\u0026nbsp;\u0026nbsp; Did you know that if you are feeling really lazy (and I was today) you can bake your muffins in one cake tin and call them a muffin cake?\u0026nbsp; You can!\u0026nbsp; With just a few adjustments on time and temperature, they make a lovely cake!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8850_zps82831488.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8850_zps82831488.jpg\" height=\"371\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey are perfect cut into wedges and then serves along side of soups and salads and stews . . . warm and slathered with butter. \u0026nbsp; This cheese and onion muffin cake is absolutely flippin gorgeous! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8853_zps3fb2af49.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8853_zps3fb2af49.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe had it with our leek and potato soup and it was just lovely.\u0026nbsp; Perfect even.\u0026nbsp; It had a beautiful texture and the flavours were just wow.\u0026nbsp;\u0026nbsp; Cheese and Onion Muffin Cake.\u0026nbsp; Make it soon.\u0026nbsp; You'll be glad you did!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8846_zps0a2ff2e4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8846_zps0a2ff2e4.jpg\" height=\"397\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cheese \u0026amp; Onion Muffin Cake*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes one 9 inch cake\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-onion-muffin-cake\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nThis\n is like one big huge muffin, stogged full of lovely cheese and onion \nflavours.\u0026nbsp; Perfect for with soups or stews, or even on it's own served \nwarm, cut into wedges and slathered with butter.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n250g of plain flour (1 3\/4 cup)\u003C\/div\u003E\n3 1\/2 tsp baking powder\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\npinch of cayenne pepper\u003C\/div\u003E\npinch of coarse black pepper\u003C\/div\u003E\n50g of butter, melted (scant 1\/4 cup)\u003C\/div\u003E\n1 large free range egg\u003C\/div\u003E\n225ml of milk (1 cup)\u003C\/div\u003E\n120g of grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n3 spring onions, coarsely chopped\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8859_zpse3f47da8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8859_zpse3f47da8.jpg\" height=\"400\" width=\"383\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a 9 inch round cake tin very well and line with paper.\u0026nbsp; Set aside.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8851_zps3d71b8ea.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8851_zps3d71b8ea.jpg\" height=\"370\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSift\n the flour, baking powder, salt and both peppers into a bowl.\u0026nbsp;\u0026nbsp; Stir in \nthe cheese and onions with a fork, holding back a little bit of each to \nsprinkle on top.\u0026nbsp;\u0026nbsp; Whisk together the egg, milk and melted butter.\u0026nbsp; Add \nall at once to the dry ingredients and stir together just to combine.\u0026nbsp; \nPour the resultant batter into the pan.\u0026nbsp; Sprinkle the reserved cheese \nand onion over top.\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8852_zpsc69017cc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8852_zpsc69017cc.jpg\" height=\"360\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the heated oven for 25 to 30 \nminutes until well risen and a toothpick inserted in the centre comes \nout clean.\u0026nbsp;\u0026nbsp; Allow to cool in the pan for about 5 miutes before lifting \nout to a wire rack to finish cooling.\u0026nbsp;\u0026nbsp; Serve warm, cut into wedges.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8855_zps6c72ce46.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8855_zps6c72ce46.jpg\" height=\"340\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAlternately you could cook this as muffins.\u0026nbsp; Just scoop the batter into 12 well buttered medium muffin cups and bake for 15 to 20 minutes at 220*C\/425*F\/ gas mark 7. \u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8265494690456286400\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/cheese-and-onion-muffin-cake.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8265494690456286400"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8265494690456286400"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/01\/cheese-and-onion-muffin-cake.html","title":"Cheese and Onion Muffin Cake"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5269611833172558604"},"published":{"$t":"2014-11-29T04:00:00.000+00:00"},"updated":{"$t":"2014-11-30T05:39:45.636+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Bacon \u0026 Mustard Roasted Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8266_zps088540f8.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8266_zps088540f8.jpg\" height=\"360\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I have reiterated on numerous occasions, the potato is my most favorite of all vegetables. \u0026nbsp; A day without a potato in it in some way, shape or form is just not a day worth living!\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8267_zps98e25d0c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8267_zps98e25d0c.jpg\" height=\"394\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI could make a meal of just potatoes and nothing else and sometimes do. \u0026nbsp; They are the one food I just could not live without.\u0026nbsp; Now you know why low carbing does not work for me. I just cannot give up my potatoes! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8268_zps65dc133a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8268_zps65dc133a.jpg\" height=\"400\" width=\"385\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey have to be one of THE most versatile of ingredients. \u0026nbsp; There is just a proliferation of things that you can do with them.\u0026nbsp; It's practically endless.\u0026nbsp; You can even turn them into a source of power in a pinch with a few nails and a bit of wire. \u0026nbsp; Seriously. \u0026nbsp; \u003Ca href=\"http:\/\/www.how-things-work-science-projects.com\/potato-battery.html\" target=\"_blank\"\u003E\u003Cb\u003ECheck it out here\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8270_zps6d9d5e60.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8270_zps6d9d5e60.jpg\" height=\"400\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI'd much rather eat them however and one of my favourite ways is to roast them.\u0026nbsp;\u0026nbsp; Did you know you can shake potatoes with a bit of oil, butter and just about anything else . . .\u0026nbsp; roast them and come up with a delicious side dish every time???\u0026nbsp; It's true!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8271_zps39176a52.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8271_zps39176a52.jpg\" height=\"355\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday I used a bit of grainy mustard, garlic, lemon, herbs and BACON . . .\u0026nbsp; and ended up with the scrummiest roasted potatoes ever.\u0026nbsp; But don't take my word for that.\u0026nbsp; Try them out for yourself.\u0026nbsp; You will be most happy that you did. \u0026nbsp; I cannot think of anything they would not go with.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8272_zps774f8133.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8272_zps774f8133.jpg\" height=\"383\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Bacon and Mustard Roasted Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 4\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/bacon-and-mustard-roasted-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrisp roasted potatoes with a delicious mustard flavour and bacon bits.\u003C\/div\u003E\n3 TBS of olive oil\u003C\/div\u003E\n125g of regular or whole grain Dijon mustard (1\/2 cup)\u003C\/div\u003E\n2 TBS butter, melted\u003C\/div\u003E\n2 TBS fresh lemon juice\u003C\/div\u003E\n1 tsp freshly grated lemon zest\u003C\/div\u003E\n3 cloves of garlic, peeled and minced\u003C\/div\u003E\n2 tsp dried thyme\u003C\/div\u003E\n3 slices of streaky bacon, finely chopped\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n2 pounds of potatoes, washed, dried and cut into 3\/4 inch cubes (about 5 cups)\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8273_zps91b79e83.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8273_zps91b79e83.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F.\u0026nbsp;\u0026nbsp; Lightly oil a large, rimmed baking sheet with some olive oil.\u003C\/div\u003E\nWhisk\n together the olive oil, mustard, melted butter, lemon juice, lemon \nzest, garlic, thyme and some seasoning in a bowl.\u0026nbsp;\u0026nbsp; Add the potatoes and\n toss together.\u0026nbsp; Spread out on the prepared baking sheet.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoast \nuntil crusty and browned, stirring them every 15minutes.\u0026nbsp; Add the bacon, tossing it with the potatoes, during the last 15 minutes of cook time.\u0026nbsp;\u0026nbsp; Cooking altogether could \ntake anywhere from 45 minutes to an hour, or even less, depending on \nyour potatoes.\u0026nbsp;\u0026nbsp; Check them and stir them every ten minutes at the 30 \nminute mark.\u0026nbsp;\u0026nbsp; Serve hot."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5269611833172558604\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/bacon-mustard-roasted-potatoes.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5269611833172558604"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5269611833172558604"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/bacon-mustard-roasted-potatoes.html","title":"Bacon \u0026 Mustard Roasted Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7385700241055346516"},"published":{"$t":"2014-11-25T04:00:00.000+00:00"},"updated":{"$t":"2014-11-25T06:15:45.834+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Savoury Sweet Potato Casserole"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8258_zpsf2494d02.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8258_zpsf2494d02.jpg\" height=\"361\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor years and years when I cooked at the Manor each November I was charged with cooking a huge Thanksgiving feast for upwards of about 25 people.\u0026nbsp; It was quite an undertaking and usually consisted of a first course (normally pumpkin soup which the Mrs loved), the main dinner of course with the turkey and all of it's side dishes and at least two desserts, but more often three . . .\u0026nbsp; oh and homemade rolls. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8259_zps09d99123.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8259_zps09d99123.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI was always exhausted at the end of it all!!\u0026nbsp; (and I wouldn't even have\n had the benefit of enjoying a turkey dinner myself.\u0026nbsp; They did not feed \nthe staff there.)\u0026nbsp; I didn't mind really because by that time I was beyond being hungry anyways.\u0026nbsp; All I would want to do is to get home and put my feet up!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8260_zps42ff7be1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8260_zps42ff7be1.jpg\" height=\"392\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSome of the side dishes would change from one year to the next, depending on the Mrs' whim . . .\u0026nbsp; but there were several things that were always the same . . .\u0026nbsp; the turkey . . . cornbread stuffing . . .\u0026nbsp; and this sweet potato soufflee that she liked me to make.\u0026nbsp; It was quite sweet and covered in a praline\/nut topping for crunch and then marshmallows.\u0026nbsp; They had it with their turkey alongside of everything else.\u0026nbsp;\u0026nbsp; I can't say it was really my cup of tea, but they loved it!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8262_zpsad89da46.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8262_zpsad89da46.jpg\" height=\"400\" width=\"390\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis version here today is more to my taste . . . it's more savoury and uses garlic and grated parmesan cheese which you mash together with the sweet potatoes, some butter and some seasoning.\u0026nbsp; It's quite simple really. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8263_zpsdae0cc7f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8263_zpsdae0cc7f.jpg\" height=\"400\" width=\"390\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI do like to add a crunchy topping for interest and looks . . . after all it's a holiday dinner . . .\u0026nbsp; this is simply panko bread crumbs, more grated Parmesan and some chopped pecan nuts. \u0026nbsp; I think it's very nice actually and the Toddster likes it too. \u0026nbsp; He was not keen on the sicky sweet variety either.\u0026nbsp; IN any case, if sicky sweet is not your cup of tea then you just might enjoy this! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8264_zps23d17f8f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8264_zps23d17f8f.jpg\" height=\"389\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Savoury Sweet Potato Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/savoury-sweet-potato-casserole\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nA\n delicious alternative for those people who don't like the sickly sweet \nversion.\u0026nbsp; You can do this the day before up to adding the crisp \ntopping.\u0026nbsp;\u0026nbsp; Add the topping just prior to the final baking.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n5 medium sweet potatoes\u003C\/div\u003E\n1\/2 tsp fine sea salt\u003C\/div\u003E\n1\/4 tsp freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\n2 TBS butter\u003C\/div\u003E\n4 TBS finely grated Parmesan Cheese\u003C\/div\u003E\n1 fat clove of garlic, finely minced\u003C\/div\u003E\nFor the Topping:\u003C\/div\u003E\n4 TBS crisp dry bread crumbs (I use panko)\u003C\/div\u003E\n2 TBS finely grated Parmesan Cheese\u003C\/div\u003E\n1 TBS butter melted\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n60g of coarsely chopped pecan nuts (1\/2 cup)\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Wash your sweet potatoes, dry and\n them place them on a baking sheet.\u0026nbsp; Roast them in the heated oven for \n50 to 60 minutes until well cooked.\u0026nbsp; Allow them to cool to the point \nwhere you can handle them.\u0026nbsp;\u0026nbsp; Slip them out of the skins into a bowl and \nmash them well, along with the salt, pepper, butter, parmesan cheese and\n garlic.\u0026nbsp;\u0026nbsp; Lower the oven temperature to 190*C.375*F\/ gas mark 5.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLightly\n butter a shallow baking dish.\u0026nbsp;\u0026nbsp; Spread the sweet potatoes into this \ndish.\u0026nbsp; Stir together all of the topping ingredients and sprinkle them \nover top of the sweet potatoes in the dish.\u0026nbsp; Bake for an additional ten \nminutes, until golden brown.\u0026nbsp;\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7385700241055346516\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/savour-sweet-potato-casserole.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7385700241055346516"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7385700241055346516"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/savour-sweet-potato-casserole.html","title":"Savoury Sweet Potato Casserole"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1631426067791076265"},"published":{"$t":"2014-11-24T04:00:00.000+00:00"},"updated":{"$t":"2014-11-24T08:27:09.768+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"holidays"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"\"Stuffing\" Stuffed Onions"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_8239_zps1801100e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8239_zps1801100e.jpg\" height=\"375\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am really excited because I am going to be cooking Thanksgiving Dinner this year as a kick off to my holiday season and I have invited the Sister Missionaries over to share it with us.\u0026nbsp; So I have spent a few days test driving a few recipes in anticipation of the holiday meal! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u0026nbsp;\u003Cimg alt=\" photo SAM_8240_zps48dec8a1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8240_zps48dec8a1.jpg\" height=\"400\" width=\"388\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese \"stuffing\" stuffed onions were just fabulous.\u0026nbsp; I did a smaller version of the recipe for just us three to try out and we all really enjoyed them. I don't know why I didn't think of doing this before.\u0026nbsp; They were fabulous!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8241_zps6e9b65a3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8241_zps6e9b65a3.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey were really simple to do. \u0026nbsp; I researched them and found a few recipes which I liked and used the best parts of each to make up my own thing.\u0026nbsp; These just have a bread stuffing in them, but you could also stuff them with pork and rice and all sorts. \u0026nbsp; For Thanksgiving, I wanted just bread stuffing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8242_zps500be3cd.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8242_zps500be3cd.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou will want to use a medium to small sized onion for this side dish.\u0026nbsp; If you were doing them as a main dish with a heartier stuffing, larger ones would be the order of the day.\u0026nbsp; These were really simple to make. I used a melon baller to hollow them out.\u0026nbsp; It worked a charm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8243_zpse0d12ec4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8243_zpse0d12ec4.jpg\" height=\"398\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe bits that I had from hollowing them out were then finely chopped and cooked with some chopped celery to use in the stuffing.\u0026nbsp;\u0026nbsp; Toasted French bread cubes created the bulk of the stuffing.\u0026nbsp; Some butter and stock and herbs make up the rest.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_8248_zpsd466533d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8248_zpsd466533d.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou could of course use your own favourite stuffing mixture for these if you wanted to. \u0026nbsp; They would be lovely sitting around your roasted bird.\u0026nbsp; I think that would make for a beautiful presentation!\u0026nbsp; These were a winner\/winner!\u0026nbsp; Perfect for Thanksgiving or for Christmas dinner!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_8245_zpse39e9786.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8245_zpse39e9786.jpg\" height=\"373\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Stuffing - Stuffed Onions*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stuffed-onions\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/stuffed-onions\" target=\"_blank\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nRoasted onions, stuffed with a savoury bread stuffing.\u0026nbsp;\u0026nbsp; Deliciously different.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n8 medium to smallish onions\u003C\/div\u003E\n300ml of chicken stock (1 1\/2 cups)\u003C\/div\u003E\n125g of butter, divided\u003C\/div\u003E\n2 sticks of celery, trimmed and chopped\u003C\/div\u003E\na small bunch of flat leaf parsley finely chopped (about 1\/4 cup)\u003C\/div\u003E\n1 TBS finely chopped fresh sage\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n1\/2 tsp freshly ground black pepper\u003C\/div\u003E\n150g of fresh French Bread breadcrumbs, lightly toasted\u003C\/div\u003E\n\u003Cdiv\u003E\n60ml of additional stock (1\/4 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_8248_zpsd466533d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/SAM_8248_zpsd466533d.jpg\" height=\"391\" width=\"400\" \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u0026nbsp; Have a baking dish large enough to hold all of your onions ready.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\nCut\n a very thin slice from the bottom of the onions so that they stand \nupright easily without falling over.\u0026nbsp; Trim off and discard 1\/2 inch from\n the top of each onion.\u0026nbsp;\u0026nbsp; Peel the onions.\u0026nbsp; Remove and reserve the \ncentre of each onion, leaving about 2 layers of onion as a thick shell.\u0026nbsp;\n I find a melon baller makes this very easy to do.\u0026nbsp; Finely chop the \ncentres.\u0026nbsp; Measure out half of them.\u0026nbsp;\u0026nbsp; Place the other half in a \ncontainer and freeze for another use at another time.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nPlace\n the onion shells in the baking dish and pour 225ml of the broth in the \nbottom of the dish.\u0026nbsp; Cut 2 TBS of the butter into 8 pieces and place one\n piece inside each hollos.\u0026nbsp; Cover the dish with aluminium foil and bake \nfor 25 to 30 minutes or until tender.\u0026nbsp; Remove to a wire rack, uncover \nand cool for half an hour while you make the stuffing.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nReduce the oven temperature to 180*C\/350*F\/ gas mark 4.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n 4 TBS of butter in a large skillet until it begins to foam.\u0026nbsp;\u0026nbsp; Add the \ncelery and onion.\u0026nbsp;\u0026nbsp; Saute until softened, stirring occasionally, without\n browning.\u0026nbsp;\u0026nbsp; Stir in the parsley and sage.\u0026nbsp; Cook, stirring constantly, \nfor about a minute, until quite fragrant.\u0026nbsp;\u0026nbsp; Stir in the bread crumbs, \nsalt, pepper.\u0026nbsp;\u0026nbsp; Pour any liquid accumulated in the baking dish from the \nonions into a cup measure.\u0026nbsp;\u0026nbsp; Add enough chicken stock to make 225ml\/1 \ncup.\u0026nbsp;\u0026nbsp;\u0026nbsp; Add this to the bread crumb mixture.\u0026nbsp;\u0026nbsp; Fill the hollowed onions \nwith the stuffing and return them to the baking dish.\u0026nbsp; Add about 60ml of\n stock to the pan.\u0026nbsp; (About 1\/4 cup)\u0026nbsp; Bake in the heated oven for 30 to \n35 minutes, until the stuffing is golden brown and heated through.\u0026nbsp;\u0026nbsp; \nTransfer to a serving platter.\u0026nbsp;\u0026nbsp; Stir the remaining 2 TBS of butter into\n the pan juices and spoon these over the onions.\u0026nbsp;\u0026nbsp; Serve hot."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1631426067791076265\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/stuffing-stuffed-onions.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1631426067791076265"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1631426067791076265"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/11\/stuffing-stuffed-onions.html","title":"\"Stuffing\" Stuffed Onions"}],"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-1919370678834886738"},"published":{"$t":"2014-10-15T04:00:00.000+01:00"},"updated":{"$t":"2014-10-15T04:00:04.415+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"comfort foods."},{"scheme":"http://www.blogger.com/atom/ns#","term":"early autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Two Potato Gratin"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_7605_zps651b6d45.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7605_zps651b6d45.jpg\" height=\"393\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love October . . .\u0026nbsp; it is in October that my taste palate turns to the colour orange and I just want to eat my fill of winter squash and pumpkins, carrots and sweet potatoes.\u0026nbsp; I don't crave these things in July and August,\u0026nbsp; or even September\u0026nbsp; . . . but once the calendar page flips over to October, I can't seem to get enough of them and I start incorporating them into whatever I can.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7606_zpsa2b42ecf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7606_zpsa2b42ecf.jpg\" height=\"368\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI know that Americans mostly like their sweet potatoes mashed and coated with marshmallows, brown sugar and nuts . . .\u0026nbsp; and they are rather good that way . . .\u0026nbsp; but I am more in love with the savoury approach when it comes to sweet potatoes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7607_zps33956a63.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7607_zps33956a63.jpg\" height=\"365\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSweet potatoes lend themselves beautifully to savoury dishes.\u0026nbsp; I often bake them and just mash them with some garlic and parmesan cheese. They are gorgeous done that way.\u0026nbsp;\u0026nbsp; Sometimes I do sweet potato wedges . . .\u0026nbsp; just like regular potato wedges, except with sweet potatoes\u0026nbsp; I toss them with some olive oil, herbs, garlic and seasoning and roast them in a hot oven until they are nicely crisped and caramelized.\u0026nbsp; So good.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7609_zps04606d6e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7609_zps04606d6e.jpg\" height=\"391\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey really shine in dishes like this lovely two potato gratin which I have prepared here today . . . layers of tender white potato, chopped onion,\u0026nbsp; sweet potatoes and several kinds of cheese.\u0026nbsp; There is no butter\u0026nbsp; . . .\u0026nbsp; you don't need butter with the cheese. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7610_zps4151f090.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7610_zps4151f090.jpg\" height=\"353\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere is no cream . . .\u0026nbsp; once again the cheese adds a richness that cream often adds . . .\u0026nbsp; it is thickened merely with a bit of flour between the layers . . .\u0026nbsp; it's only seasoning is a bit of salt and pepper . . .\u0026nbsp; and the moisture comes from ordinary milk. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7612_zpsd22c9d9d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7612_zpsd22c9d9d.jpg\" height=\"367\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAltogether everything melds into a beautiful dish that is simple and easy to make . . .\u0026nbsp; and goes so very well with most flavours.\u0026nbsp; We had it with some pork chops . . .\u0026nbsp; but it would be equally at home with chicken, or fish . . .\u0026nbsp; lamb, or even on it's own.\u0026nbsp; In all truth I could sit down to just a plate of this quite, quite happily. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7613_zpsbbe2e351.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7613_zpsbbe2e351.jpg\" height=\"400\" width=\"396\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Two Potato Gratin*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4 to 6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/two-potato-gratin\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA\n delicious side dish made by layering both sweet and white potatoes in a\n caserold with along with some onion, cheese, seasoning, flour and milk.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 medium potatoes, peeled and cut into 1\/8 inch slices\u003C\/div\u003E\n\u003Cdiv\u003E\n1 sweet potato, peeled and cut into 1\/4 inch slices\u003C\/div\u003E\n1 medium onion, peeled and chopped\u003C\/div\u003E\n3 TBS flour\u003C\/div\u003E\n\u003Cdiv\u003E\nsalt and black pepper to taste\u003C\/div\u003E\n45g of finely grated Parmesan Cheese (1\/4 cup)\u003C\/div\u003E\n90g of grated strong cheddar cheese (3\/4 cup)\u003C\/div\u003E\n120ml of milk (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7619_zps11886266.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7619_zps11886266.jpg\" height=\"362\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a gratin dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7617_zps2bc91c04.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7617_zps2bc91c04.jpg\" height=\"392\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLayer\n half of the white potatoes in the gratin dish.\u0026nbsp; Sprinkle with 1 TBS of \nflour, half of the onion and one third of the cheese. Season lightly. \u0026nbsp; \nTop with all of the sweet potatoes.\u0026nbsp; Top with 1 TBS of the flour, the \nremaining onions, and one third of the cheese.\u0026nbsp; Season lightly.\u0026nbsp; Top \nwith the remaining white potatoes, the remainder of the flour and some \nseasoning.\u0026nbsp; Pour the milk over.\u0026nbsp; Cover tightly with foil and bake in the\n heated oven for 50 minutes.\u0026nbsp; Uncover and top with the remaining \ncheese.\u0026nbsp;\u0026nbsp; Continue to bake, uncovered, for a further 15 minutes until \nthe top is golden brown.\u0026nbsp; Let stand for 10 minutes before serving.\u003Cbr \/\u003E\n\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1919370678834886738\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1919370678834886738"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1919370678834886738"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/two-potato-gratin.html","title":"Two Potato Gratin"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9065143008161372081"},"published":{"$t":"2014-10-02T04:00:00.000+01:00"},"updated":{"$t":"2014-10-02T06:23:54.793+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Casseroles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Escalloped Rice with Cheese"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\" photo SAM_7392_zps317450d7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7392_zps317450d7.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nToday's economy and my strict budget means that I have to make every single penny count.\u0026nbsp;\u0026nbsp; I am ashamed to admit it but there were times in the old days when I would just throw leftovers away if there wasn't very much of anything, but a dib\u0026nbsp; of this and a dab of that.\u0026nbsp;\u0026nbsp; Now, I keep it all . . . even the dibs and dabs . . .\u0026nbsp; and I try to use them in as delicious a way as possible.\u0026nbsp; Economy is economy and as one of our grocery shops likes to say . . .\u0026nbsp; every little helps!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cimg alt=\" photo SAM_7393_zps1a5e1c42.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7393_zps1a5e1c42.jpg\" height=\"367\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a recipe I came up with the other day to use up some leftover cooked rice and veg that I had in the fridge.\u0026nbsp; I love escalloped potatoes and I got to thinking about using rice in a similar way.\u0026nbsp; The more I thought about it, the more I wanted to try it.\u0026nbsp; I could have done a fried rice, but I was more in the mood for a casserole. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7396_zps38d67865.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7396_zps38d67865.jpg\" height=\"343\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had some corn leftover and some spinach and so I created a cream sauce, similar to what you would use in a potato scallop and I simply layered the cooked rice, the vegetables, some cheese and the cream sauce in a casserole, topped it with some cheese and buttered crumbs and then baked it . . .\u0026nbsp; with fabulously delicious results.\u0026nbsp; I can't think of any vegetable that you couldn't use in this way.\u0026nbsp; I hope that you will give it a go and that you'll agree with me when you say . . .\u0026nbsp; DELISH!\u0026nbsp; And I saved some money too, and I did something good for the environment!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7399_zps55b46472.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7399_zps55b46472.jpg\" height=\"396\" width=\"400\" \/\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\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Escalloped Rice with Cheese*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4-6\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/escalloped-rice-with-cheese\" target=\"_blank\"\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThis\n is a delicious old fashioned casserole, which is easy and makes good \nuse of leftovers.\u0026nbsp; Layers of cooked rice, cooked vegetables, cheese and a\n cream sauce make for some very tasty leftovers indeed!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the cream sauce:\u003C\/div\u003E\n6 TBS butter\u003C\/div\u003E\n4 TBS plain flour\u003C\/div\u003E\n\u003Cdiv\u003E\n450ml of milk (2 cups)\u003C\/div\u003E\npinch paprika\u003Cbr \/\u003E\npinch freshly grated nutmeg\u003C\/div\u003E\n1\/2 tsp dry mustard powder\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste.\u003C\/div\u003E\n2 TBS finely grated Parmesan Cheese\u003C\/div\u003E\n2 pouches of precooked white rice\u003Cbr \/\u003E\n(That would be about 3 cups cooked rice) \u003C\/div\u003E\nleftover cooked vegetables (I used spinach and corn)\u003C\/div\u003E\n300g of grated strong cheddar cheese, divided (about 2 1\/2 cups)\u003C\/div\u003E\nbuttered bread crumbs\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_7400_zpsb12a887f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7400_zpsb12a887f.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a shallow casserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nMelt\n the butter in a saucepan.\u0026nbsp;\u0026nbsp; Whisk in the flour and mustard powder.\u0026nbsp; \nCook for about a minute, then slowly whisk in the milk.\u0026nbsp; Cook over \nmedium heat, whisking constantly until the mixture bubbles and \nthickens.\u0026nbsp;\u0026nbsp; Stir in the Parmesan cheese, nutmeg, paprika and some \nseasoning.\u0026nbsp; Whisk in a handful of the cheddar cheese.\u0026nbsp; Stir to melt all \nthe cheeses.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7402_zps27324b1e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7402_zps27324b1e.jpg\" height=\"385\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLayer the ingredients in the casserole as \nfollows.\u0026nbsp;\u0026nbsp; A dollop of the cream sauce, 1\/3 of the rice, half of the \nvegetables, 1\/3 of the grated cheddar, 1\/3 of the remaining sauce, 1\/3 \nof the rice, the remaining half of the vegetables, 1\/3 of the sauce, 1\/3\n of the cheddar, the last of the rice, the last of the cream sauce and \nthe remaining cheddar.\u0026nbsp; Cover with buttered crumbs and bake in the \nheated oven for about 20 minutes, until heated through, bubbling and golden \nbrown on top.\u0026nbsp; Serve hot.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_7397_zps3a048caf.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_7397_zps3a048caf.jpg\" height=\"380\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt may not be pretty, but it sure is good!\u0026nbsp; Give it a go!\u0026nbsp; I think you'll like it! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9065143008161372081\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/escalloped-rice-with-cheese.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9065143008161372081"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9065143008161372081"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/10\/escalloped-rice-with-cheese.html","title":"Escalloped Rice with Cheese"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-8009752304019644553"},"published":{"$t":"2014-08-28T04:00:00.000+01:00"},"updated":{"$t":"2014-08-28T04:00:02.638+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":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Cheese and Broccoli Stuffed Jacket Potatoes"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_6790_zps8a25ce56.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6790_zps8a25ce56.jpg\" height=\"365\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to admit that broccoli is not one of the Toddster's favourite vegetables.\u0026nbsp; I love the stuff, but he's not so keen. \u0026nbsp; It's one of those vegetables however that is really very good for you and so I am always looking for ways to incorporate it into our diets, that are appealing to him at least in some small way.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6791_zpsf8cf47a9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6791_zpsf8cf47a9.jpg\" height=\"374\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHe is awfully fond of potatoes however, as am I and so today I decided that I would stuff some baked potatoes with some broccoli and cheese. \u0026nbsp; That way he might not even notice . . . um . . . do ya think? \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6792_zps35cb1557.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6792_zps35cb1557.jpg\" height=\"383\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNo chance!\u0026nbsp; Of course he noticed!\u0026nbsp; How could you not.\u0026nbsp; Just look at how pretty they were!\u0026nbsp; He didn't seem to mind however as he had two helpings of them and didn't blink an eye at the broccoli stogged into all of that fluffy potato deliciousness.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6797_zps5f65491f.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6797_zps5f65491f.jpg\" height=\"400\" width=\"391\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey were actually really REALLY tasty.\u0026nbsp; When my kids were growing up they loved it when I made them broccoli with cheese sauce, so this combination seemed quite natural to me.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6799_zpsf7be78d3.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6799_zpsf7be78d3.jpg\" height=\"400\" width=\"372\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI used fresh broccoli, which I cooked crispy tender and then drained really well so as not to make the potato mushy in any way . . .\u0026nbsp; and then I added lots of strong cheddar to the mash along with a healthy amount of salt and pepper. \u0026nbsp; You could of course add some grated onion, but I never thought to do it at the time.\u0026nbsp; It would be quite good though.\u0026nbsp; You could also use a stilton instead of a cheddar and it would be gorgeous! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6800_zps50d72265.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6800_zps50d72265.jpg\" height=\"368\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI did a final sprinkling of cheddar on top prior to baking so that it could get all gooey and melty.\u0026nbsp;\u0026nbsp; They went down a real treat actually.\u0026nbsp;\u0026nbsp; I noticed that one of the leftover ones disappeared during the night, which is always a good sign!\u0026nbsp; I think I have two legged mice!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6796_zpsd3e20530.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6796_zpsd3e20530.jpg\" height=\"361\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Cheese and Broccoli Stuffed Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 4 stuffed potatoes\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-and-broccoli-stuffed-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nLots of tender crisp broccoli and gooey cheese, all stuffed into a delicious baked Potato.\u0026nbsp; Scrumptious!\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n2 large baking potatoes\u003C\/div\u003E\n1 small broccoli crown\u003C\/div\u003E\n125ml of milk (1\/2 cup), heated until warm with a knob of butter added\u003C\/div\u003E\nfine sea salt and freshly ground black pepper to taste\u003C\/div\u003E\n310g of strong cheddar cheese,divided (1 1\/4 cups)\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat\n the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Prick your potatoes with a fork \nand place them into the heated oven, directly onto the oven racks.\u0026nbsp; Bake\n for about 1 1\/2 hours until tender.\u0026nbsp; Remove from the oven and set aside\n to cool until you can handle them.\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBring a pot of \nlightly salted water to the boil.\u0026nbsp; Separate the broccoli into florets \nand\u0026nbsp; cook it in the boiling water until tender crisp, about 3 to 4 \nminutes.\u0026nbsp; Drain well and chop.\u0026nbsp; \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nCut the baked potatoes in \nhalf lengthwise.\u0026nbsp; Scoop out any pulp, leaving about 1\/4 inch thick \nshell.\u0026nbsp;\u0026nbsp; Mash the insides together with the milk\/butter mixture and some\n seasoning to taste.\u0026nbsp; Stir in 250g of the cheddar cheese (1 cup) and the\n chopped broccoli.\u0026nbsp; Stuff this mixture into the baked potato halves.\u0026nbsp;\u0026nbsp; \nPlace them on an un-greased baking sheet.\u0026nbsp; Scatter the remaining cheese \nover top.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003EBake in a 180*C\/350*F gas mark 4 oven for 20 minutes \nuntil heated through and the cheese on top has melted and is bubbling.\u0026nbsp;\u0026nbsp;\n Serve hot.\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/8009752304019644553\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/cheese-and-broccoli-stuffed-jacket.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8009752304019644553"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/8009752304019644553"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/cheese-and-broccoli-stuffed-jacket.html","title":"Cheese and Broccoli Stuffed Jacket Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7859461809443730947"},"published":{"$t":"2014-08-18T04:00:00.000+01:00"},"updated":{"$t":"2014-08-18T04:00:00.785+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Cheese and Mashed Potato Fritters"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo SAM_6617_zps67f626f5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6617_zps67f626f5.jpg\" height=\"400\" width=\"384\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always been a \"foodie.\"\u0026nbsp; I've always loved food, eating, recipes, etc.\u0026nbsp; When I was between the ages of 5 and 9, my best friend in the world was a girl named Susan Warburton. \u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"\" class=\"spotlight hidden_elem\" height=\"156\" src=\"https:\/\/fbcdn-sphotos-c-a.akamaihd.net\/hphotos-ak-xaf1\/v\/t1.0-9\/p417x417\/184143_10150334013825320_490906_n.jpg?oh=87e807e5371fca3a4c925e2279ad2c3e\u0026amp;oe=54811DF8\u0026amp;__gda__=1415612477_fffd533d7566e56492b54fd920643110\" style=\"height: 301px; width: 340px;\" width=\"200\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHere we are at the end of Grade one, we would have both been six years old.\u0026nbsp; She is on the far left and I am right beside her.\u0026nbsp; It was the awards ceremony at the end of the year.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003EAnyways, every Sunday night her mother would make potato pancakes for supper and they would have canteloupe melon with ice cream for dessert.\u0026nbsp; I would gobble down my supper at home and then race my bicycle over to her house so that her mother would take pity on me and invite me in for potato pancakes and canteloupe and ice cream.\u0026nbsp;\u0026nbsp;\u0026nbsp; I know . . . what a glutton.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6616_zps33aa6217.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6616_zps33aa6217.jpg\" height=\"388\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love, LOVED those potato pancakes. \u0026nbsp; They weren't made of grated potato . . .\u0026nbsp; they were made from mashed potatoes and were all pancakey. \u0026nbsp; They were crisp on the outsides and soft on the insides and they were so delicious . . .\u0026nbsp; 53 years later I am still thinking about them. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6618_zps8a779602.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6618_zps8a779602.jpg\" height=\"386\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI got to thinking about them the other day . . .\u0026nbsp; and salivating . . .\u0026nbsp; and I thought to myself, I am going to try to replicate them.\u0026nbsp;\u0026nbsp; I cooked some potatoes and mashed them up and then let them cool down.\u0026nbsp;\u0026nbsp; Into the cooled potatoes I stirred some flour, seasonings and chopped spring onions . . .\u0026nbsp; and cheese . . .\u0026nbsp; just because by then I was thinking that some cheese would be very good in these.\u0026nbsp; I was right.\u0026nbsp; It was.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6619_zpsa56cfb3e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6619_zpsa56cfb3e.jpg\" height=\"376\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd cheese and onion are a fabulous flavour combination anyways. \u0026nbsp; I flattened balls of it into pancake shapes, coated them in flour and then fried them in some oil until they were crispy brown all over. . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_6624_zps8a3afa4a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6624_zps8a3afa4a.jpg\" height=\"400\" width=\"382\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI served them . . .\u0026nbsp; hot and crisp . . .\u0026nbsp; topped with some sour cream and some more spring onions and for a little while I was six years old again and sitting at Susan Warburton's dining room table grinning from ear to ear because I had just tasted something fabulously delicious.\u0026nbsp;\u0026nbsp; Every bit as good as the memory . . .\u0026nbsp; or maybe even better.\u0026nbsp; I was happy.\u0026nbsp; You will be too.\u0026nbsp;\u0026nbsp; Make them.\u0026nbsp; TODAY!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6620_zps9a49c129.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6620_zps9a49c129.jpg\" height=\"364\" width=\"400\" \/\u003E\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\u003Ci\u003E\u003Cb\u003E*Cheese and Mashed Potato Fritters*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about 12 \u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cheese-and-mashed-potato-fritters\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nThese\n are really easy to make and very tasty.\u0026nbsp; Kind of like a cheesy potato \npancake.\u0026nbsp; The potato needs to be cooked ahead and chilled so plan \naccordingly.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n3 large baking potatoes, peeled and cut into chunks\u003C\/div\u003E\n120g of grated strong cheddar cheese (1 cup)\u003C\/div\u003E\n3 spring onions, trimmed and finely minced\u003C\/div\u003E\n1 medium free range egg, beaten\u003C\/div\u003E\n3 TBS plain flour (plus more for coating)\u003C\/div\u003E\nvegetable oil to fry\u003C\/div\u003E\n\u003Cdiv\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n\u003Cdiv\u003E\nfreshly grated nutmeg\u003C\/div\u003E\nTo Serve:\u003C\/div\u003E\nDairy Sour Cream\u003Cbr \/\u003E\nchopped spring onions\u0026nbsp;\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6625_zps46c78486.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6625_zps46c78486.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n the potatoes into a pot of lightly salted water to cover.\u0026nbsp;\u0026nbsp; Bring to \nthe boil.\u0026nbsp; Cook until tender.\u0026nbsp;\u0026nbsp; Drain well and then return them to the \npot, shaking them over the residual heat of the burner to dry them out \nwell.\u0026nbsp; Mash them well or put them through a potato ricer.\u0026nbsp;\u0026nbsp; Scrape them \ninto a bowl and set aside to cool.\u0026nbsp;\u0026nbsp; Once cool, cover and chill in the \nrefrigerator until really cold, preferably overnight. \u003C\/div\u003E\nWhen\n you are ready to cook them, stir together the cooked potato, the grated\n cheddar, spring onions, salt, pepper and nutmeg to taste and beaten \negg.\u0026nbsp;\u0026nbsp; You may not need all of the egg.\u0026nbsp; You just want a mixture which \nwill hold together well without being gloopy.\u0026nbsp; Divide the mixture into \n12 equal portions.\u0026nbsp; Roll each into a ball.\u0026nbsp; Flatten into a pancake shape\n about 1\/2 inch thick.\u0026nbsp;\u0026nbsp; Coat each fritter well in plain flour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nHeat\n several tablespoons of vegetable oil in a large shallow frying pan.\u0026nbsp; \nAdd the potato fritters a few at a time, cooking them on one side until \nthey are crisp and brown before flipping them over to the other side and\n browning them on that side too.\u0026nbsp; Remove to a paper towel lined baking \nsheet.\u0026nbsp; Keep any cooked ones warm in a slow oven\u0026nbsp; until you finish \ncooking them all.\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C\/div\u003E\nServe hot with some sour cream and additional chopped spring onions.\u0026nbsp;\u0026nbsp; Delicious!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7859461809443730947\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/cheese-and-mashed-potato-fritters.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7859461809443730947"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7859461809443730947"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/08\/cheese-and-mashed-potato-fritters.html","title":"Cheese and Mashed Potato Fritters"}],"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":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1033028658099485718"},"published":{"$t":"2014-05-22T04:00:00.000+01:00"},"updated":{"$t":"2014-05-22T04:00:08.250+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":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tomatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Pasta Salad with Roasted Tomatoes and Asparagus"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo SAM_4863_zps1f2d5e2a.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4863_zps1f2d5e2a.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI just love fresh Spring asparagus. \u0026nbsp;I don't eat asparagus any other time of the year because there is just no comparison in flavour. \u0026nbsp; I believe in eating seasonally. \u0026nbsp; I don't think asparagus that has been shipped over from Peru in the depths of winter has any flavour at all really. \u0026nbsp;The taste never justifies it's high price in my opinion! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4864_zpsfb8a10ea.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4864_zpsfb8a10ea.jpg\" height=\"381\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat's why I get so excited when Spring rolls around! \u0026nbsp;Not only are the days getting longer and the temperatures warmer, but I know it won't be long before I am able to enjoy our delicious British asparagus at it's best! \u0026nbsp;British Asparagus season lasts officially from about the last week of April til the third week in June, so it's not long, but I try to get as much of it as I can during that time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4865_zpscd05268e.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4865_zpscd05268e.jpg\" height=\"377\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI believe that British Asparagus has \u003Ci\u003Erightfully\u003C\/i\u003E been described as the best in the world. \u0026nbsp;(Along with the carrots and strawberries in my opinion!) \u0026nbsp;Tender and sweet, there really is no comparison! \u0026nbsp;What you want to look for are firm green spears with tight green tips. \u0026nbsp;If they are limp and sad looking, don't buy them. They're old. \u0026nbsp;Blah! \u0026nbsp;And if they look in the least bit slimy, run, run as fast as you can away from them. \u0026nbsp;Bad, Bad. \u0026nbsp;(Don't laugh. \u0026nbsp;I have seen this!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4866_zpsa969763c.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4866_zpsa969763c.jpg\" height=\"370\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs it's grown in sand, you will want to wash your asparagus well. \u0026nbsp;I just lay them in a dish of cold water and swish them about a bit. \u0026nbsp;The sand should fall right off. \u0026nbsp; The ends of larger ones can be a bit woody, so just snap them off. It's not hard to tell where that part is as the spear will naturally break at that point. \u0026nbsp; If you are at all afraid you can trim the bottoms a bit with a carrot peeler. \u0026nbsp;I also like trim off the points as they can have a tendency to be a bit bitter sometimes. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4867_zps423990c9.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4867_zps423990c9.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a beautiful salad which I like to make each year which showcases this lovely vegetable beautifully. \u0026nbsp; I quite simply adore roasted asparagus, and it shines in this simple and quick salad, which also contains roasted cherry tomatoes, and al dente farfalle pasta. \u0026nbsp;I make a simple dressing for it by mixing some lemon mayonnaise, ranch dressing and a bit of \u0026nbsp;fresh basil pesto. \u0026nbsp;Tossed together and garnished with some freshly grated Parmesan cheese you would be hard pressed to find a tastier salad! \u0026nbsp;Hooray for Asparagus Season! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_4879_zps1911bc21.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4879_zps1911bc21.jpg\" height=\"388\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Pasta Salad with Roasted Tomatoes and Asparagus*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EServes 4\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pasta-salad-with-roasted-tomatoes-and-asparagus\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EA deliciously different Pasta Salad. \u0026nbsp;Easy to make, quick, colourful and very tasty!\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 punnet of cherry tomatoes, halved (about 2 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 pound of asparagus, washed and dried\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS olive oil\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS chopped fresh basil, plus more for garnish if desired\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eflaked sea salt and freshly ground black pepper to taste\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS mayonnaise with lemon added\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E2 TBS prepared ranch dressing\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp of basil pesto sauce\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E1 pound of farfalle pasta (bow tie)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Efreshly grated Parmesan cheese to taste \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4877_zpsc5aeb64d.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4877_zpsc5aeb64d.jpg\" height=\"370\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPreheat the oven to 220*C\/425*F. gas mark 7. \u0026nbsp;Have ready a baking sheet which you have lined with foil and lightly sprayed with oil.\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ECut the asparagus into 2 inch lengths, put the into a bowl with the tomato halves. \u0026nbsp; Drizzle with olive oil and sprinkle with salt and pepper. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EAdd the fresh basil. \u0026nbsp;Toss all together to coat. \u0026nbsp; Spread out into a single layer on the baking sheet, making sure the cut sides of the tomatoes\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eare facing up. \u0026nbsp; Roast in the heated oven for 8 to 10 minutes or until the tomatoes start to blister and the asparagus is tender crisp. \u0026nbsp;Set aside\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eto cool. \u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_4876_zps86635bc5.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_4876_zps86635bc5.jpg\" height=\"382\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EPlace the pasta in a pot of lightly salted boiling water and cook to al dente, according to the package directions. \u0026nbsp;Drain well, rinse with cold water\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eto cool down, and rinse again.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EWhisk the mayonnaise, ranch dressing and pesto together in the bowl you tossed the vegetables with the oil in. \u0026nbsp; Add the pasta and toss to\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ecoat. \u0026nbsp; Fold in the asparagus and roasted tomatoes. \u0026nbsp;Sprinkle with some freshly grated Parmesan cheese and serve garnished with fresh chopped basil\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eif you wish\u003C\/span\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1033028658099485718\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/pasta-salad-with-roasted-tomatoes-and.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1033028658099485718"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1033028658099485718"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/05\/pasta-salad-with-roasted-tomatoes-and.html","title":"Pasta Salad with Roasted Tomatoes and Asparagus"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-3675913966361313106"},"published":{"$t":"2013-10-21T04:00:00.000+01:00"},"updated":{"$t":"2013-10-21T04:00:00.224+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Pumpkin Escalloped Potatoes"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1263_zps3125b323.jpg\" border=\"0\" height=\"341\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1263_zps3125b323.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI promised to show you something delicious to do with the leftover pumpkin from the fritters yesterday and it here it!\u0026nbsp; Pumpkin Escalloped Potatoes!\u0026nbsp; These may be the tastiest escalloped potatoes you will ever eat! \u0026nbsp; Seriously! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1264_zps4d12e416.jpg\" border=\"0\" height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1264_zps4d12e416.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayers of thinly sliced sweet potatoes and white potatoes, baked in a lucious cream and pumpkin sauce . . . a sauce that is so easy to make even a child could do it. \u0026nbsp; You simply heat the cream and pumpkin together with a bit of garlic and some seasoning. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1267_zps6f82e13c.jpg\" border=\"0\" height=\"366\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1267_zps6f82e13c.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou just pour the sauce between the layers as you are creating them.\u0026nbsp; I like to alternate the potato slices for looks. \u0026nbsp; You also sprinkle a mix of cheeses between the layers . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo SAM_1270_zpsedb2023d.jpg\" border=\"0\" height=\"358\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1270_zpsedb2023d.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's so very simple and so very delicious.\u0026nbsp; People will think you have slaved all day, but it takes merely minutes to put it together.\u0026nbsp;\u0026nbsp; I like recipes like that.\u0026nbsp; Very little effort, but mega results!\u0026nbsp; It's win\/win all round!\u0026nbsp; It would make an excellent side dish for the holidays!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1262_zps45351518.jpg\" border=\"0\" height=\"393\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1262_zps45351518.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Pumpkin Escalloped Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/pumpkin-escalloped-potatoes\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA deliciously different potato dish.\u0026nbsp;\u0026nbsp; Goes well with any types of roasted or grilled meats.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n375ml of double cream (1 1\/2 cups)\u003C\/div\u003E\n90g of pumpkin puree (1\/2 cup)\u003C\/div\u003E\n1\/2 tsp dried thyme\u003C\/div\u003E\n2 cloves of garlic peeled and bashed\u003C\/div\u003E\n1\/4 tsp freshly grated nutmeg\u003C\/div\u003E\nfine sea salt and freshly ground black pepper\u003C\/div\u003E\n2 pounds floury potatoes, peeled and cut into 1\/8 inch thick slices\u003C\/div\u003E\n2 pounds sweet potatoes, peeled and cut into 1\/8 inch thick slices\u003C\/div\u003E\n2 ounces grated Emmenthal cheese\u003C\/div\u003E\n2 ounces grated strong cheddar cheese\u003C\/div\u003E\n3 ounces finely grated Parmesan cheese\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_1272_zps08ab1ef1.jpg\" border=\"0\" height=\"383\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_1272_zps08ab1ef1.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 190*C\/375*F\/ gas mark 5.\u0026nbsp; Butter a 2 litre gratin dish.\u0026nbsp;\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMix all the cheeses together.\u0026nbsp; Set aside.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhisk\n the cream, pumpkin puree, garlic, nutmeg and some seasoning together in\n a saucepan.\u0026nbsp;\u0026nbsp; Heat gently to warm.\u0026nbsp; Allow to sit for 10 minutes to \ninfuse.\u0026nbsp;\u0026nbsp; Remove and discard the garlic.\u003C\/div\u003E\nBegin to layer the\n potatoes in the prepared dish, overlapping slightly and alternating the\n two different kinds, and using about 1\/3 of the potatoes.\u0026nbsp;\u0026nbsp; Season \nlightly with salt and pepper.\u0026nbsp; Drizzle with 1\/3 of the cream mixture. \nSprinkle with 1\/3 of the cheese.\u0026nbsp; Repeat the layers ending with the \nsauce and reserving the last third of the cheese for later on.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake\n the potatoes, uncovered, in the heated oven for about 50 minutes.\u0026nbsp; \nSprinkle the remaining third of the cheese over top and bake for 10 to \n15 minutes longer, until the vegetables are tender and the cheese is \ngolden brown and bubbly.\u0026nbsp;\u0026nbsp; Serve hot."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/3675913966361313106\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/pumpkin-escalloped-potatoes.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3675913966361313106"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/3675913966361313106"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/10\/pumpkin-escalloped-potatoes.html","title":"Pumpkin Escalloped Potatoes"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"6"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6971696689953902308"},"published":{"$t":"2013-06-13T04:00:00.001+01:00"},"updated":{"$t":"2022-07-12T12:32:39.135+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"macaroni"},{"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":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"summer"}],"title":{"type":"text","$t":"Creamy Macaroni Salad"},"content":{"type":"html","$t":"\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u0026nbsp;\u003Cimg alt=\"Creamy Macaroni Salad\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6537_zpsf8385146.jpg\" title=\"Creamy Macaroni Salad\" width=\"634\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;I was a little late in life in coming to the macaroni salad table.\u0026nbsp; It wasn't something that my mother had ever made when I was growing up.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;In fact we only ever very rarely had macaroni at all, and when we did it was in a hot dish or casserole, not a salad.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Creamy Macaroni Salad\" border=\"0\" height=\"579\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6538_zps218029cf.jpg\" title=\"Creamy Macaroni Salad\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/i\u003E\nAs an adult I have come to love pasta salads, and none better than plain old macaroni salad.\u0026nbsp; There is so much you can do with it.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Macaroni is the perfect canvas on which to play with your favourite flavour combinations.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\"Creamy Macaroni Salad\" border=\"0\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6539_zpsb02c3aa3.jpg\" title=\"Creamy Macaroni Salad\" width=\"619\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nI have one pasta salad recipe that has somewhat of a pesto type of dressing, but those types of dressings are better suited to a fluted or ridged pasta . . . one that will hug onto the dressing and tuck it into all of it's crevices.\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\u003EMacaroni calls for something a bit more sublime . . .\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Creamy Macaroni Salad\" border=\"0\" height=\"582\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6540_zps405617bc.jpg\" title=\"Creamy Macaroni Salad\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nIn fact it is well suited to a creamy type of dressing\u0026nbsp; . . . nothing over stated, and yet\u0026nbsp; . . .\u0026nbsp; rich.\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\u003EA dressing which will cling generously and coat it without overpowering the value of the macaroni . . . or else why even use macaroni or anything else for that matter.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYou want something which will enhance all of macaroni's properties.\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=\"Creamy Macaroni Salad\" border=\"0\" height=\"618\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6541_zps9680e566.jpg\" title=\"Creamy Macaroni Salad\" width=\"640\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nAnd of course something which dresses up well with a bit of crunch and colour, which you get from the liberal use of fresh vegetables here . . . celery, carrots, radishes, onion and peppers . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Creamy Macaroni Salad\" border=\"0\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6542_zps93a8335f.jpg\" title=\"Creamy Macaroni Salad\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThe dressing itself is not overly mayonnaise-y . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003Eit's lightened a bit with the use of salad cream, and some fresh and tangy lemon juice, with just a hint of sugar to counteract the tartness of the lemon so that it doesn't smack you in the face and make your jaws ache . . .\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=\"Creamy Macaroni Salad\" border=\"0\" height=\"565\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6544_zps436cc6e0.jpg\" title=\"Creamy Macaroni Salad\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nQuite, quite delicious actually.\u0026nbsp; This recipe combines all of the elements of several macaroni salad recipes I have taken to through the yeas, and comes out as the perfect salad for me.\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\u003EMy husband\u0026nbsp; seems to enjoy it as well . . . even if it does have the dreaded macaroni in it! ☺\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003E\u003Cimg alt=\"Creamy Macaroni Salad\" border=\"0\" height=\"589\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20Amazing%20English%20Kitchen\/SAM_6536_zps8dcbbee0.jpg\" title=\"Creamy Macaroni Salad\" width=\"640\" \/\u003E\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\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*Marie's Creamy Macaroni Salad*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nServes 6 to 8\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/maries-macaroni-salad\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\nA combination of what I think are the best elements of any macaroni salad I have ever eaten.\u0026nbsp;\u0026nbsp; Simple and delicious. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nboiling water\u003C\/div\u003E\n1 chicken stock pot\u003C\/div\u003E\n1 pound of elbow macaroni\u003C\/div\u003E\n1 small green pepper, diced\u003C\/div\u003E\n1 small bag of radishes, trimmed and diced (about 1\/2 cup)\u003C\/div\u003E\n1 small red onion, chopped\u003C\/div\u003E\n1 large carrot, peeled and chopped\u003C\/div\u003E\n2 stalks celery, trimmed and chopped\u003C\/div\u003E\nFor the Dressing:\u003C\/div\u003E\n2\/3 cup mayonnaise\u003C\/div\u003E\n1\/3 cup salad cream\u003C\/div\u003E\nthe juice of two lemons\u003C\/div\u003E\n1 tsp sugar\u003C\/div\u003E\n1 tsp salt\u003C\/div\u003E\n1 tsp freshly ground black pepper\u003C\/div\u003E\na small handful of chopped fresh flat leaf parsley \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nAdd\n the chicken stock pot to the boiling water.\u0026nbsp; Add the macaroni and cook \naccording to package directions until desired done-ness.\u0026nbsp; Drain well.\u0026nbsp; \nRinse in cold water.\u0026nbsp; Drain again and then tip into a bowl.\u0026nbsp;\u0026nbsp; Add all of\n the vegetables and stir together to combine.\u0026nbsp;\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhisk together all of the\n dressing ingredients.\u0026nbsp; Taste and adjust seasoning as desired.\u0026nbsp; Fold \nthis dressing into the macaroni and vegetable mixture.\u0026nbsp; Smooth over and \ncover.\u0026nbsp; Chill for about 3 hours before serving.\u0026nbsp; Stir again just before \nserving.\u0026nbsp; If desired sprinkle with some more parsley.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote: \u0026nbsp; A chicken stock pot is a small plastic pot, holding about a TBS of stock concentrate.\u0026nbsp; There are a variety of different ones on the market.\u0026nbsp; I normally use the Knorr ones.\u0026nbsp; You could also turn this into a main dish salad by adding cubes of cheese and meat or fish to it.\u0026nbsp; Ham, Tuna and Salmon are each one very nice additions.\u0026nbsp; One stock pot makes 500ml of 2 cups of chicken stock.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSalad Cream is a thin mayonnaise type of dressing sold over here in the UK.\u0026nbsp; The North American equivalent would be Coleslaw Dressing.\u0026nbsp; Kraft makes one as does a company called Marzetti.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6971696689953902308\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/creamy-macaroni-salad.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6971696689953902308"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6971696689953902308"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/06\/creamy-macaroni-salad.html","title":"Creamy Macaroni 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":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5334215185860833462"},"published":{"$t":"2013-03-19T04:00:00.000+00:00"},"updated":{"$t":"2020-08-02T08:52:09.703+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"side dishes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetables"}],"title":{"type":"text","$t":"Braised Red Cabbage"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ci\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-Ggdvb9LJ6Ow\/XyZv9rJ9LjI\/AAAAAAAC_cE\/74PJtA_WeCkhr1HAA6ySThY3TClQ6hu8wCLcBGAsYHQ\/s1600\/unnamed.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Braised Red Cabbage\" border=\"0\" data-original-height=\"603\" data-original-width=\"640\" height=\"376\" src=\"https:\/\/1.bp.blogspot.com\/-Ggdvb9LJ6Ow\/XyZv9rJ9LjI\/AAAAAAAC_cE\/74PJtA_WeCkhr1HAA6ySThY3TClQ6hu8wCLcBGAsYHQ\/s400\/unnamed.jpg\" title=\"Braised Red Cabbage\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/i\u003EI picked up a red cabbage really cheap at the store the other day.\u0026nbsp; It was marked as a second.\u0026nbsp; I don't know why as there didn't appear to be anything wrong with it, but it was roughly half the price of the ordinary ones.\u0026nbsp;\u0026nbsp; I don't mind seconds in most things . . . and certainly not in a cabbage which I am going to braise.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-M8wuX7FnDpw\/XyZwGcj1oTI\/AAAAAAAC_cI\/Cav3k4pW5g0gaCMeF3Kr0a7ksdBOF-xlgCLcBGAsYHQ\/s1600\/unnamed2.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Braised Red Cabbage\" border=\"0\" data-original-height=\"601\" data-original-width=\"640\" height=\"375\" src=\"https:\/\/1.bp.blogspot.com\/-M8wuX7FnDpw\/XyZwGcj1oTI\/AAAAAAAC_cI\/Cav3k4pW5g0gaCMeF3Kr0a7ksdBOF-xlgCLcBGAsYHQ\/s400\/unnamed2.jpg\" title=\"Braised Red Cabbage\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI had been craving braised red cabbage for a while and thought to have it with some pan grilled sausages and mashed potatoes.\u0026nbsp;\u0026nbsp; A dinner which would please the Toddster to no end!\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\/-T4UD6BFDJ7s\/XyZwNy-YoyI\/AAAAAAAC_cQ\/cezVT6YRnXMSSe6F2rVhFPW1d22S-rUKACLcBGAsYHQ\/s1600\/unnamed3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Braised Red Cabbage\" border=\"0\" data-original-height=\"604\" data-original-width=\"640\" height=\"377\" src=\"https:\/\/1.bp.blogspot.com\/-T4UD6BFDJ7s\/XyZwNy-YoyI\/AAAAAAAC_cQ\/cezVT6YRnXMSSe6F2rVhFPW1d22S-rUKACLcBGAsYHQ\/s400\/unnamed3.jpg\" title=\"Braised Red Cabbage\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThis recipe is a culmination of years of testing and trying a variety of braised red cabbage recipes.\u0026nbsp; I have tried a lot of different ones through the years and this recipe here today is the end result of taking the best bits of each and what worked out the best for me. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wPrKWJoc9q8\/XyZwWbegJTI\/AAAAAAAC_cY\/9X5HZqwpBY8IpWGWmNAODdLmWeUAMep4wCLcBGAsYHQ\/s1600\/unnamed4.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Braised Red Cabbage\" border=\"0\" data-original-height=\"640\" data-original-width=\"639\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-wPrKWJoc9q8\/XyZwWbegJTI\/AAAAAAAC_cY\/9X5HZqwpBY8IpWGWmNAODdLmWeUAMep4wCLcBGAsYHQ\/s400\/unnamed4.jpg\" title=\"Braised Red Cabbage\" width=\"398\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe end result is a delicious side dish which is neither too sweet, nor too sour . . . and lightly spiced with a bit of cinnamon, cloves and freshly grated nutmeg.\u0026nbsp;\u0026nbsp; I like to use brown sugar for that slight molasses quality it lends . . .\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\/-pyB1SUNblb4\/XyZweFyDi3I\/AAAAAAAC_cg\/GEtgNRnUuhYiRcnAQfqORqCH1vmBCYRsgCLcBGAsYHQ\/s1600\/unnamed5.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Braised Red Cabbage\" border=\"0\" data-original-height=\"573\" data-original-width=\"640\" height=\"357\" src=\"https:\/\/1.bp.blogspot.com\/-pyB1SUNblb4\/XyZweFyDi3I\/AAAAAAAC_cg\/GEtgNRnUuhYiRcnAQfqORqCH1vmBCYRsgCLcBGAsYHQ\/s400\/unnamed5.jpg\" title=\"Braised Red Cabbage\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI'm also rather lazy when it comes to cooking and I have managed to cut out any pre-wilting of the cabbage.\u0026nbsp; You simply just cut up your cabbage, onions and apples and layer them in a casserole dish.\u0026nbsp; The spiced and sweetened vinegar gets poured over top and then the whole thing is baked under a tight cover in a slow oven for a few hours, with the end result being some of the best braised red cabbage you could ever want to eat.\u0026nbsp; If it's not . . . I'll eat my apron!\u0026nbsp; (I don't wear a hat!) \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\/-dtfh2TWX0iM\/XyZwl5Bb_AI\/AAAAAAAC_co\/ugkjXM9y5IY0z97Nm-GCxSVX6MTGWZFPgCLcBGAsYHQ\/s1600\/unnamed6.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Braised Red Cabbage\" border=\"0\" data-original-height=\"583\" data-original-width=\"640\" height=\"363\" src=\"https:\/\/1.bp.blogspot.com\/-dtfh2TWX0iM\/XyZwl5Bb_AI\/AAAAAAAC_co\/ugkjXM9y5IY0z97Nm-GCxSVX6MTGWZFPgCLcBGAsYHQ\/s400\/unnamed6.jpg\" title=\"Braised Red Cabbage\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Braised Red Cabbage and Apple*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes 6 servings\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/braised-red-cabbage-and-apple\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nA\n delicious side dish which goes very well with pork, duck, goose, turkey\n and venison. Very simple to make.\u0026nbsp; You just combine all of the \ningredients and bake in a tightly covered casserole dish.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n1 small head of red cabbage, trimmed, cored and thinly shredded with a sharp knife\u003Cbr \/\u003E\n(Don't grate it.\u0026nbsp; You want thin strands.)\u003Cbr \/\u003E\n1 medium onion, peeled and finely chopped\u003Cbr \/\u003E\n1 large Granny Smith apple, peeled and chopped\u003Cbr \/\u003E\n4 TBS butter\u003Cbr \/\u003E\n1 TBS soft light brown sugar, packed\u003Cbr \/\u003E\n1 tsp coarse salt\u003Cbr \/\u003E\n1\/2 tsp cinnamon\u003Cbr \/\u003E\n1\/4 tsp ground cloves\u003Cbr \/\u003E\n1\/4 tsp freshly grated nutmeg\u003Cbr \/\u003E\n1 heaped dessert spoon of red currant jelly\u003Cbr \/\u003E\n80ml of water (1\/3 cup)\u003Cbr \/\u003E\n80ml of distilled white vinegar (1\/3 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMelt\n the butter.\u0026nbsp; Whisk in the sugar, water, spices, jelly and vinegar.\u0026nbsp;\u0026nbsp; \nBring to the boil to dissolve sugar and jelly.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 160*C\/325*F\/ gas mark 3.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLayer\n the cabbage, onion and apple in a large casserole dish.\u0026nbsp; Pour the hot \nmixture of spiced vinegar over top.\u0026nbsp; Cover tightly.\u0026nbsp;\u0026nbsp;\u0026nbsp; Roast in the \nheated oven for one and 3\/4 hour to two hours, until the cabbage is \nwilted and very tender.\u0026nbsp; Serve warm.\u0026nbsp; Any leftovers can be gently \nreheated or frozen for future use."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5334215185860833462\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/braised-red-cabbage.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5334215185860833462"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5334215185860833462"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/03\/braised-red-cabbage.html","title":"Braised Red Cabbage"}],"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$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-Ggdvb9LJ6Ow\/XyZv9rJ9LjI\/AAAAAAAC_cE\/74PJtA_WeCkhr1HAA6ySThY3TClQ6hu8wCLcBGAsYHQ\/s72-c\/unnamed.jpg","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6224057837372240186"},"published":{"$t":"2013-02-28T04:00:00.000+00:00"},"updated":{"$t":"2013-02-28T04:00:02.011+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Brown Scones"},"content":{"type":"html","$t":"\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/brownscones.jpg\" style=\"height: 344px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI think sometimes that we try to complicate things too much . . . tis the simple things that often seem to bring us the most pleasure.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18617.jpg\" style=\"height: 316px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThings like these scones . . . simple ingredients, easy to make . . . and even easier to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18618.jpg\" style=\"height: 341px; width: 366px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNot much to look at . . . but simple things seldom are . . . there is a beauty in their simplicity that is somewhat mystical . . . and hard to put your finger on.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18620.jpg\" style=\"height: 363px; width: 371px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou only know they work in the most magical way, and bring joy to all those lucky enough to partake of them . . . no matter what or who\u0026nbsp; they be.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18621.jpg\" style=\"height: 363px; width: 365px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are lovely served warm from the oven . . . split and spread with lots of cold butter and honey . . . or with a nice slab of cold Cranberry Wensleydale Cheese. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYummo!\u0026nbsp; This is bliss.\u0026nbsp; Just perfect in the late afternoon with a nice hot drink of whatever plucks your heart strings!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18625.jpg\" style=\"height: 323px; width: 369px;\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Brown Scones*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003Emakes 12\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/brown-scones\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESometimes the simple things are the best things of all.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003E6 1\/2 ounces flour (1 1\/2 cups)\u003Cbr \/\u003E1 ounce bran cereal, ground fine (1\/2 cup)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E3 TBS caster sugar\u003Cbr \/\u003E4 TBS butter, cold and cut into bits\u003Cbr \/\u003E1 large free range egg\u003Cbr \/\u003E4 fluid ounces milk (1\/2 cup)\u003Cbr \/\u003E\u003Cbr \/\u003EGlaze:\u003Cbr \/\u003E2 TBS milk\u003Cbr \/\u003E2 TBS soft light brown sugar, packed\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 220*C\/450*F\/ gas mark 7.\u0026nbsp; Line a baking sheet with some baking parchment.\u0026nbsp; Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk\n the flour, bran, baking powder, salt and sugar together in a bowl.\u0026nbsp; Rub\n in the butter with your fingertips until the mixture resembles bread \ncrumbs.\u0026nbsp; Beat together the milk and egg.\u0026nbsp; Add all at once to the crumb \nmixture, stirring it together with a fork.\u0026nbsp; Turn out onto a lightly \nfloured board and knead about a dozen times.\u0026nbsp; Pat out into a 9 inch \ncircle, about 1\/2 inch thick.\u0026nbsp; Cut into 12 equal wedges.\u0026nbsp; Place onto the\n prepared baking sheet.\u0026nbsp; \u003Cbr \/\u003E\u003Cbr \/\u003EStir the milk and sugar for the glaze \ntogether until the sugar is melted.\u0026nbsp; Brush over the tops of the scones, \nwithout letting any drip down the sides.\u0026nbsp; Bake for 12 to 15 minutes \nuntil well risen and nicely browned.\u0026nbsp; Serve warm."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6224057837372240186\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/brown-scones.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6224057837372240186"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6224057837372240186"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2013\/02\/brown-scones.html","title":"Brown Scones"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7620973960348442375"},"published":{"$t":"2012-11-16T04:00:00.000+00:00"},"updated":{"$t":"2012-11-19T18:15:40.031+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"giveaways"},{"scheme":"http://www.blogger.com/atom/ns#","term":"potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"simple sides"}],"title":{"type":"text","$t":"Some Tasty Boursin, Potatoes and Another Giveaway"},"content":{"type":"html","$t":"\u003Cimg height=\"386\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2837.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have to admit it . . . I hold my hand up.\u0026nbsp; I have a thing for \u003Cb\u003E\u003Ca href=\"http:\/\/www.boursin.co.uk\/home.php\" target=\"_blank\"\u003EBoursin Cheese.\u003C\/a\u003E \u0026nbsp;\u003C\/b\u003E\u003Cb\u003E\u0026nbsp; \u003C\/b\u003EIt's not something which I had actually ever tasted before I moved over here to the UK, but it is something which I very quickly fell in love with my very first taste.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThat's why I gladly accepted the recent offer to try out their new Fig \u0026amp; Nut flavour, which is out just in time for the holidays.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFrom their page:\u0026nbsp; \u003Ci\u003EA captivating combination of bitter and sweet, soft and hard. The creamy\n texture of the cheese gives way to the contrasting soft chewy texture \nof the fig and the harder crunch of the nut pieces.\u0026nbsp;\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always been a big fan of their Garlic \u0026amp; Herb and the Black Pepper Variety . . . as well as their Boursin Light.\u0026nbsp; They taste wonderful and have such a lovely creamy\u003Ci\u003E \u003C\/i\u003Etexture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"379\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2839.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWe could not resist digging in to it and just indulging ourselves with it spread onto some Italian Crackers which I had in the cupboard.\u0026nbsp; It was \u003Cspan style=\"font-size: large;\"\u003Efabulous\u003C\/span\u003E . . .\u0026nbsp; just what you would expect from Boursin.\u0026nbsp; Each bite had\u0026nbsp; a depth of sweetness from the figs, a bit of crunch from the nuts . . . and that creamy Boursin tang which we both love!\u0026nbsp; It was half gone before we knew it!\u0026nbsp; *smack!*\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI also love to use my Boursin for cooking with.\u0026nbsp; Seriously.\u0026nbsp; It's great in sauces, for on pasta and in gravies. It makes the most fabulous mash.\u0026nbsp; Just stir a package of it into your mash and allow it to melt . . . the Herb \u0026amp; Garlic is especially nice this way, but so is the Black Pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to try something out with this lovely Fig and Nut mixture . . . the whole time I was munching on it I was thinking . . . this would be fabulous in a Sweet Potato Mash!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"353\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2845.jpg\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd guess what!!\u0026nbsp; It was just wonderful!!\u0026nbsp; When I worked at the Manor down South, American Thanksgiving was a really big deal every year.\u0026nbsp; I would work really hard for days before the Holiday and then be on my feet for at least 15 hours on the actual day preparing all of the dishes that were required of me . . . one being this gross Sweet Potato Souffle that they just loved, which to me seemed more like dessert than a side dish . . . it was good, but not really my cup of tea.\u0026nbsp; I think it was all those marshmallows on top that I didn't like very much . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"357\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2846.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThere's no marshmallows in this delicious Sweet Potato Casserole!\u0026nbsp; Just roasted sweet potatoes and some of that lovely Fig and Nut Boursin Cheese . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's very, very good . . . I think I found us a brand new favourite.\u0026nbsp; Move over Marshmallow Sweet Potato Souffle . . . this tasty dish is the tops!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"369\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2848.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Sweet Potato, Fig and Nut Casserole*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/sweet-potato-fig-and-nut-casserole\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E \u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDon't knock it til you try it.\u0026nbsp; This works fabulously together.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 large sweet potatoes, washed and unpeeled\u003Cbr \/\u003E\n1 package (150g) of Boursin Fig \u0026amp; Nut Soft cheese,\u003Cbr \/\u003E\n\u0026nbsp;at room temperature\u003Cbr \/\u003E\nbuttered bread crumbs (optional)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat your oven to 200*C\/400*F\/ gas mark 6.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPlace your washed sweet potatoes onto a baking tray and pop them into the preheated oven.\u0026nbsp; Bake them for about an hour, until they are very soft and a fork inserted into one, slips in very easily.\u0026nbsp; Remove them from the oven and let cool for a few minutes, until you can just handle them.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCut a bit off the end of each and just let the cooked sweet potato slip out of it's skin into a large bowl.\u0026nbsp; Mash well with a fork, adding the softened cheese and stirring it though.\u0026nbsp; Spoon this mixture into a buttered shallow casserole dish.\u0026nbsp; Top with the buttered crumbs if using.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nReturn to the oven and cook for a further 15 minutes or so or until the top is beginning to caramelize a bit and the crumbs are browned.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"349\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2849.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nLike I said I love, LOVE to cook with Boursin.\u0026nbsp; I often stir it into mash . . . and use it as a topper for my Shepherds or Cottage Pies!\u0026nbsp; But the thing I love to do with it the \u003Cspan style=\"font-size: large;\"\u003Emost \u003C\/span\u003Eis to make these fabulous Boursin Souffled Baked Potatoes!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"370\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2850.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThese are so, So, SO good!!\u0026nbsp; The cheese is melted all through the potato, giving it a fabulous flavour . . . and the whole mixture souffle's up when it's baked . . . so you get that crisp lightly browned exterior . . . but the inside are soft and fluffy and oh so moreishly good!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg height=\"361\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20Amazing%20English%20Kitchen\/SAM_2854.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cb\u003E*Boursin Souffled\u0026nbsp; Baked Potatoes*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/boursin-stuffed-baked-potatoes\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe tastiest, easiest stuffed baked potatoes you could ever want to eat.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n4 medium sized baking potatoes\u003Cbr \/\u003E\n1 (150g) package of Garlic \u0026amp; Herb Boursin Cheese, at room temperature\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\na bit of milk\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat\n your oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Wash your baking potatoes well, \ndry and then prick each of\u0026nbsp; them with a fork in several places.\u0026nbsp; Place \nthe clean and dry potatoes in the oven, right on the oven rack.\u0026nbsp; (Don't \nworry, it's ok!)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nRoast for about an hour\u0026nbsp; to one hour and fifteen\n minutes or until the potatoes are cooked through and yield when softly \npressed.\u0026nbsp; (Don't press too hard, or they might explode!)\u0026nbsp; Remove them \nfrom the oven and allow them to cool just until you can handle them.\u0026nbsp; \nCut a thin slice from off the top of each and discard.\u0026nbsp; Carefully scoop \nout all of the insides of each potato into a bowl, taking care not to \ntear the skin.\u0026nbsp; Mash very well with the butter, cheese and milk, until \nyou have a smooth mixture.\u0026nbsp; You only need enough milk to help make it a \nbit fluffy.\u0026nbsp; Taste and adjust seasoning with some salt and pepper if \ndesired.\u0026nbsp; Spoon the mash back into the potatoes, place them into a \nbaking dish and return them to the oven.\u0026nbsp; Bake for a further 15 to 20 \nminutes, until the filling souffles up and begins to brown.\u0026nbsp; Serve \nimmediately.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnd . . . just when you thought I had nothing else to share . . . look at this!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Range shot_2\" border=\"0\" height=\"266\" id=\"Picture_x0020_1\" src=\"http:\/\/mail.aol.com\/37185-111\/aol-6\/en-gb\/mail\/get-attachment.aspx?uid=30021743\u0026amp;folder=NewMail\u0026amp;partId=3\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EWin a Cooler Bag Of Boursin Products\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;To celebrate the launch of Boursin’s delicious new Special Edition Fig \u0026amp; Nut flavour this Christmas, we’re offering one lucky winner the chance to win a cooler bag full of Boursin products to enjoy. Boursin’s new seasonal variety is an aromatic blend of sweet succulent figs and crunchy mixed nuts, combined with its signature creamy, crumbly soft cheese. Savour the flavour as part of your cheese board this Christmas or spread on ciabatta, drizzle with olive oil and top with prosciutto to create a fig and parma ham bruschetta - perfect served as a stylish appetiser during the festive party season. The cooler bag will include a variety of the Boursin range, including Boursin Garlic \u0026amp; Herb, Black Pepper and Boursin tomato, onion \u0026amp; chive flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor more information about Boursin, head to \u003Ca href=\"http:\/\/www.boursin.co.uk\/home.php\" target=\"_blank\"\u003E\u003Cb\u003Ewww.boursin.co.uk.\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EUnfortunately I can only offer this giveaway to residents of mainland UK.\u0026nbsp; But if you are a resident of the UK and want to be included, please leave a comment below, adding a notation to say that you are a mainland UK resident.\u0026nbsp; I will be picking one lucky winner on Monday, November 19th.\u0026nbsp; I wish I could give one to each of you, but alas . . . I cannot.\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECONTEST CLOSED - winner will be announced tommorrow! \u003C\/b\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7620973960348442375\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/some-tasty-boursin-potatoes-and-another.html#comment-form","title":"128 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7620973960348442375"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7620973960348442375"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/11\/some-tasty-boursin-potatoes-and-another.html","title":"Some Tasty Boursin, Potatoes and Another Giveaway"}],"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":"128"}}]}});