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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\/-\/small+bites?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/small%20bites"},{"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":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4546926604516033169"},"published":{"$t":"2017-08-08T04:00:00.000+01:00"},"updated":{"$t":"2017-08-08T04:00:17.008+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"appetizers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"light lunches"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mexican food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Quick and Easy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"}],"title":{"type":"text","$t":"Artichoke Chicken Quesadillas"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-An1i-4Je8BY\/WYhTRX3EeDI\/AAAAAAABI5Q\/coKKiAkuw7EX6bEQbyjDRJzG-IS0V9ORwCLcBGAs\/s1600\/Cover%2Bquesadillas.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1456\" data-original-width=\"1600\" height=\"582\" src=\"https:\/\/3.bp.blogspot.com\/-An1i-4Je8BY\/WYhTRX3EeDI\/AAAAAAABI5Q\/coKKiAkuw7EX6bEQbyjDRJzG-IS0V9ORwCLcBGAs\/s640\/Cover%2Bquesadillas.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI confess, I have had a love affair with Mexican food and flavours for a very long \ntime.\u0026nbsp; My sister introduced me to nachos one time when we were visiting \nher. I had never tasted anything Mexican before.\u0026nbsp; She layered tortilla chips onto baking sheets and topped them with oodles of cheese, and peppers, spring onions, jalapenos, olives, etc. before baking them in the oven. It was love at first bite!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-n137UH6wy2U\/WYhTWwOIlhI\/AAAAAAABI5Y\/teQBhBYnJKQaBvs7mKfsm4x39J_hxygUgCLcBGAs\/s1600\/DSCN3492.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1504\" data-original-width=\"1600\" height=\"600\" src=\"https:\/\/1.bp.blogspot.com\/-n137UH6wy2U\/WYhTWwOIlhI\/AAAAAAABI5Y\/teQBhBYnJKQaBvs7mKfsm4x39J_hxygUgCLcBGAs\/s640\/DSCN3492.JPG\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;Ever since then I have totally embraced Mexican flavours . . .\u0026nbsp; tacos, \nnachos, enchiladas, etc. I just love them all.\u0026nbsp; Most people will do a turkey curry or pot pie after \nChristmas, and I do that sometimes too,\u0026nbsp; but more often than not\u0026nbsp; I will make turkey enchiladas. Its a family \ntradition that we love and embrace down through the generations.\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\/-dSEBr8UsYz0\/WYhTQxVGCUI\/AAAAAAABI5M\/2ISZwJsiaOUdhoDQ0iPNbPzjXQO2rAkrACLcBGAs\/s1600\/DSCN3494.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1426\" data-original-width=\"1600\" height=\"570\" src=\"https:\/\/4.bp.blogspot.com\/-dSEBr8UsYz0\/WYhTQxVGCUI\/AAAAAAABI5M\/2ISZwJsiaOUdhoDQ0iPNbPzjXQO2rAkrACLcBGAs\/s640\/DSCN3494.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI remember one time I had made a huge batch of Turkey Enchiladas and froze a pan of them for supper at a future date.\u0026nbsp; My oldest boy had a friend to stay overnight, and I found the empty pan under the sofa bed the next morning.\u0026nbsp; They had indulged in them as a midnight snack, and I dare say they ate them frozen.\u0026nbsp; Yes, they are \u003Ci\u003Ethat\u003C\/i\u003E good. But I digress\u0026nbsp; . . . \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-6c6Sw82jQDI\/WYhTqu-71jI\/AAAAAAABI5g\/GklknTdH7d0eAESd03emlCJjAq3JclBBQCLcBGAs\/s1600\/DSCN3495.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1404\" data-original-width=\"1600\" height=\"560\" src=\"https:\/\/3.bp.blogspot.com\/-6c6Sw82jQDI\/WYhTqu-71jI\/AAAAAAABI5g\/GklknTdH7d0eAESd03emlCJjAq3JclBBQCLcBGAs\/s640\/DSCN3495.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nAnother thing we really like in this house are Quesadillas.\u0026nbsp; They make for great appetisers, snacks and light lunches.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-brHBKyH4p8s\/WYhT4grUH3I\/AAAAAAABI5k\/9nLAD4GpZLcKEMgJabknv3Ocx2bpoycsQCLcBGAs\/s1600\/DSCN3496.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1492\" data-original-width=\"1600\" height=\"596\" src=\"https:\/\/1.bp.blogspot.com\/-brHBKyH4p8s\/WYhT4grUH3I\/AAAAAAABI5k\/9nLAD4GpZLcKEMgJabknv3Ocx2bpoycsQCLcBGAs\/s640\/DSCN3496.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;Essentially they are tortillas that are filled with whatever is going, folded over and then grilled or baked to heat up the insides and crisp up the tortillas. You cut\u0026nbsp; them into wedges to serve and usually serve them with a dip of some sort.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ir9geB9qKsE\/WYhUG1m_hVI\/AAAAAAABI5s\/MZSSCJ1w88YKmJUdEWuvop0qZRHvF7tpQCLcBGAs\/s1600\/DSCN3497.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1443\" data-original-width=\"1600\" height=\"576\" src=\"https:\/\/1.bp.blogspot.com\/-ir9geB9qKsE\/WYhUG1m_hVI\/AAAAAAABI5s\/MZSSCJ1w88YKmJUdEWuvop0qZRHvF7tpQCLcBGAs\/s640\/DSCN3497.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nQuesadillas are a great way to use up bits and bobs of things you have that, on their own, are not really enough to feed a family, but when you throw them all together, and then pop them into a quesadilla, well . . . you have something really tasty\u003Cstrike\u003E on\u003C\/strike\u003E in your hands that can feed a few more people than just one (unless you are a greedy gus)!!!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-88jjoHrquJw\/WYhUODM82GI\/AAAAAAABI50\/lR6hB4pGJ78vvhsdpnK_SwNHnkEst5A3wCLcBGAs\/s1600\/DSCN3498.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1268\" data-original-width=\"1600\" height=\"506\" src=\"https:\/\/2.bp.blogspot.com\/-88jjoHrquJw\/WYhUODM82GI\/AAAAAAABI50\/lR6hB4pGJ78vvhsdpnK_SwNHnkEst5A3wCLcBGAs\/s640\/DSCN3498.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI had some leftover chicken from the weekend, but it wasn't enough to really feed both of us as a meal, it was only one grilled chicken breast.\u0026nbsp; I put my thinking cap on and came up with these.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-9fptPUabNYA\/WYhUZUCkflI\/AAAAAAABI54\/WLlIu8zzwfYLpBG_-dxdYsleprGAm3NtgCLcBGAs\/s1600\/DSCN3499.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1465\" data-original-width=\"1600\" height=\"584\" src=\"https:\/\/2.bp.blogspot.com\/-9fptPUabNYA\/WYhUZUCkflI\/AAAAAAABI54\/WLlIu8zzwfYLpBG_-dxdYsleprGAm3NtgCLcBGAs\/s640\/DSCN3499.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nWe both really love Artichoke Dip, and we both love Quesadillas and so I combined the two loves and came up with these easy, tasty bites of deliciousness! I chopped the chicken up and combined it with chopped tomatoes, spring onions, marinated artichokes and lime juice.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-KypNC7Vcb8k\/WYhUonkG_LI\/AAAAAAABI6A\/_5l4zMwSOkA7TIVaQV5kaCeFZTV9JbBNwCLcBGAs\/s1600\/DSCN3500.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1465\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/2.bp.blogspot.com\/-KypNC7Vcb8k\/WYhUonkG_LI\/AAAAAAABI6A\/_5l4zMwSOkA7TIVaQV5kaCeFZTV9JbBNwCLcBGAs\/s640\/DSCN3500.JPG\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nI layered this mixture on some corn and flour soft tortillas that I had spread first with some herbed garlic cream cheese.\u0026nbsp; The cream cheese held everything in place, I sprinkled some pepper jack on top, folded the tortillas over and then baked them in a hot oven, until the cheese melted all scrummy yummy and everything was piping hot!\u0026nbsp; Alternately you could fry them in a skillet, lightly brushed with oil.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-tnjTb_HRVTA\/WYhUygWBmvI\/AAAAAAABI6E\/4UWo-BDXtK0AR1HSiiQzkPEciZiOZ8LfgCLcBGAs\/s1600\/DSCN3501.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1436\" data-original-width=\"1600\" height=\"574\" src=\"https:\/\/4.bp.blogspot.com\/-tnjTb_HRVTA\/WYhUygWBmvI\/AAAAAAABI6E\/4UWo-BDXtK0AR1HSiiQzkPEciZiOZ8LfgCLcBGAs\/s640\/DSCN3501.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 dir=\"ltr\"\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Artichoke Chicken Quesadillas*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 16 wedges\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/atrichoke-chicken-quesadillas\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe \u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u0026nbsp;\u003C\/div\u003E\nWhether you serve these as an appetizer or a light lunch, these always go down a real treat!\u003Cbr \/\u003E\u003C\/div\u003E\n60g garlic and herb cream cheese (1\/4 cup)\u003C\/div\u003E\n4 (9-inch) corn and wheat soft tortillas\u003C\/div\u003E\n250g finely chopped cooked chicken (1 cup)\u003C\/div\u003E\n2 TBS fresh lime juice\u003C\/div\u003E\nsalt to taste\u003C\/div\u003E\n1 medium tomato, trimmed, seeded and finely chopped (about 1\/2 cup)\u003C\/div\u003E\n2 spring onions, trimmed and finely sliced\u003C\/div\u003E\n170g of marinated artichoke hearts, drained well, patted dry and chopped (6 ounces)\u003C\/div\u003E\n250g grated pepper jack cheese (1 cup)\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\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\/-I2Vyu9lHOjM\/WYhU9oYkDhI\/AAAAAAABI6M\/IwINoBrkLxIS2u3E0ZPg85ElvqhfWSgogCLcBGAs\/s1600\/DSCN3504.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1516\" height=\"640\" src=\"https:\/\/2.bp.blogspot.com\/-I2Vyu9lHOjM\/WYhU9oYkDhI\/AAAAAAABI6M\/IwINoBrkLxIS2u3E0ZPg85ElvqhfWSgogCLcBGAs\/s640\/DSCN3504.JPG\" width=\"606\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp; Butter a baking sheet.\u0026nbsp; Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread\n the herbed cream cheese evenly onto each tortilla, almost to the \nedges.\u0026nbsp; Mix together the chopped chicken, lime juice, salt, tomato, \nspring onion and chopped artichokes to combine well.\u0026nbsp; Spread this onto \nhalf of each tortilla over the cream cheese.\u0026nbsp; Sprinkle an equal amount \nof pepper jack cheese over each and fold the other half of the tortilla \nover top to cover completely, pressing down lightly to adhere.\u0026nbsp; Place \nonto the buttered baking sheet.\u003Cbr \/\u003E\u003Cbr \/\u003EBake for 10 to 12 minutes \nuntil the cheese has melted, the filling has heated through and the \ntortillas are turning golden at the edges.\u0026nbsp; remove from the oven and cut\n each tortilla into 4 wedges.\u0026nbsp; Serve hot with your favourite \naccompaniments.\u0026nbsp; We like salsa and sour cream with ours.\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\/-SNYvRaB7XNE\/WYhU-fBjByI\/AAAAAAABI6Q\/UQqibleDUVkVtWOtHAOoNKBOGBY2SFhPQCLcBGAs\/s1600\/DSCN3510.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1600\" data-original-width=\"1502\" height=\"640\" src=\"https:\/\/1.bp.blogspot.com\/-SNYvRaB7XNE\/WYhU-fBjByI\/AAAAAAABI6Q\/UQqibleDUVkVtWOtHAOoNKBOGBY2SFhPQCLcBGAs\/s640\/DSCN3510.JPG\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\nThese went down a real treat as a light lunch with some sour cream and salsa on the side.\u0026nbsp; They also make great (but messy) appetizers!\u0026nbsp; Some good! \u0026nbsp; Buen Provecho!\u003Cbr \/\u003E\n\u003Cpre class=\"tw-data-text tw-ta tw-text-medium\" data-fulltext=\"\" data-placeholder=\"Translation\" id=\"tw-target-text\" style=\"height: 36px; text-align: left;\"\u003E\u003Cspan lang=\"es\"\u003E\n\u003C\/span\u003E\u003C\/pre\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4546926604516033169\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/artichoke-chicken-quesadillas.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4546926604516033169"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4546926604516033169"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/08\/artichoke-chicken-quesadillas.html","title":"Artichoke Chicken Quesadillas"}],"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\/-An1i-4Je8BY\/WYhTRX3EeDI\/AAAAAAABI5Q\/coKKiAkuw7EX6bEQbyjDRJzG-IS0V9ORwCLcBGAs\/s72-c\/Cover%2Bquesadillas.JPG","height":"72","width":"72"},"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-4301863243759384492"},"published":{"$t":"2016-06-21T04:00:00.000+01:00"},"updated":{"$t":"2016-06-21T04:00:55.484+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"eddingtons"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ginger"},{"scheme":"http://www.blogger.com/atom/ns#","term":"product reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small cakes"}],"title":{"type":"text","$t":"Gingerbread Madeleines"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN7635_zpssmrg4sbb.jpg\" border=\"0\" height=\"278\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7635_zpssmrg4sbb.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI recently received a new Madeleine pan and I found a lovely recipe to bake in it.\u0026nbsp; I love French Madeleines . . .\u0026nbsp; tiny little moreish shell shaped little cakes . . . rich and wonderful for dipping into hot drinks.\u0026nbsp;\u0026nbsp; I wanted to do Gingerbread ones because Todd really loves Gingerbread and I found the perfect recipe \u003Ca href=\"http:\/\/www.thekitchykitchen.com\/?recipes=\/gingerbread-madeleines-molasses-glaze\/\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7636_zpsu9esliwl.jpg\" border=\"0\" height=\"338\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7636_zpsu9esliwl.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of the reasons I chose this recipe was the Molasses glaze\u0026nbsp; . . .\u0026nbsp; gingerbread and molasses are the perfect partners.\u0026nbsp;\u0026nbsp; In fact, I cannot comprehend having a gingerbread without molasses involved, but then again, perhaps that is the North American in me, and in particular the area in Canada which I come from.\u0026nbsp; The maritimes . . .\u0026nbsp; molasses is a table staple in the maritimes.\u0026nbsp; It goes with everything.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7637_zpsxyp0vdbo.jpg\" border=\"0\" height=\"396\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7637_zpsxyp0vdbo.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI am trying to show you my lovely humps here. \u0026nbsp; Madeleines have humps on the bottom side . . .\u0026nbsp; or they are supposed to anyways.\u0026nbsp; Normally they have almonds in them, but this recipe didn't . . .\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7638_zps5dv2egqm.jpg\" border=\"0\" height=\"358\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7638_zps5dv2egqm.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI got the glaze a bit too thick on some of them.\u0026nbsp; I fixed it after I realized my mistake by adding a bit more milk . . .\u0026nbsp; the thinner glaze shows off the pretty little shell markings much better.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7639_zpsodeeewew.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7639_zpsodeeewew.jpg\" width=\"378\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNicely spiced and delicious.\u0026nbsp; I will never win any prizes for presentation . . .\u0026nbsp; but don't let that put\u0026nbsp; you off.\u0026nbsp; These madeleines are gorgeous, and don't worry if you don't have a pan.\u0026nbsp; You can bake them in small cupcake pans as well.\u0026nbsp; They just won't be as pretty to look at!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN7640_zpsa1mowb8f.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7640_zpsa1mowb8f.jpg\" 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\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\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*Gingerbread Madeleines*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes about\u0026nbsp; 24\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/gingerbread-madelines\" 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\nI hope you can say moreish, because that is what these delicious little cakes are.\u0026nbsp; MOREISH!\u0026nbsp; You won't be able to eat just one!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cb\u003EFor the Cakes:\u003C\/b\u003E\u003C\/div\u003E\n9 TBS unsalted butter, browned and cooled (125g)\u003C\/div\u003E\n\u003Cdiv\u003E\n(plus extra for buttering the pans)\u003C\/div\u003E\n2 large free range eggs, at room temperature\u003Cbr \/\u003E\n2\/3 cup of granulated sugar (127g)\u003C\/div\u003E\npinch of fine sea salt\u003C\/div\u003E\n1 tsp pure vanilla extract\u003C\/div\u003E\n1 cup plus 1 TBS plain flour, plus extra for dusting the pans (140g plus 1 TBS)\u003C\/div\u003E\n1 tsp ground ginger\u003C\/div\u003E\n1 tsp ground cinnamon\u003C\/div\u003E\n1\/8 tsp ground cloves\u003C\/div\u003E\n1\/8 tsp ground nutmeg\u003C\/div\u003E\n1 tsp double acting baking powder\u003C\/div\u003E\n\u003Cb\u003EFor the glaze:\u003C\/b\u003E\u003C\/div\u003E\n1 cup icing sugar (130g) sifted\u003C\/div\u003E\n1 TBS molasses\u003C\/div\u003E\n3 TBS milk\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cimg alt=\" photo DSCN7641_zpsc9g1avjb.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7641_zpsc9g1avjb.jpg\" width=\"376\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBrush\n your madeline pans with some melted butter and dust with some flour, \nshaking off any excess.\u0026nbsp; Place in the refrigerator or freezer.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\nSift together the flour, ginger, cinnamon, cloves, nutmeg and baking powder.\u0026nbsp; Set aside.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPlace\n your eggs and sugar into the bowl of a stand mixer.\u0026nbsp;\u0026nbsp; Whisk for 5 \nminutes until thick and light coloured and they fall in a ribbon.\u0026nbsp; \n(Alternately you can do with a electric hand whisk.)\u0026nbsp; Fold in the flour,\n a little bit at a time until fully incorporated.\u0026nbsp; Drizzle in the \nbutter, a little bit at a time, also folding it in, just until it is all\n incorporated.\u0026nbsp; Cover and chill for one hour.\u0026nbsp; (Can chill for up to 12 \nhours)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 220*C\/425*F\/ gas mark 7.\u0026nbsp;\u0026nbsp;\u0026nbsp; \nSpoon batter into the prepared pans to fill them 2\/3 full.\u0026nbsp; (About 1 1\/2\n TBS.\u0026nbsp; Don't spread it out, it will spread in the oven.)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake for 9 to 10 minutes, until set.\u0026nbsp; The cakes should bounce back when lightly touched with your fingertip.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nWhile the cakes are baking whisk together the glaze ingredients until smooth.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nTip\n the baked cakes onto a cooling rack.\u0026nbsp; As soon as you can handle them \ndip each cake into the glaze mixture, tilting to make sure they are \ncoated.\u0026nbsp; Return to the cooling rack to allow the glaze to set.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBest eaten on the day.\u0026nbsp; Lovely dipped into a hot drink.\u0026nbsp; Yum!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo 26631_zpsvdl9sad3.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/26631_zpsvdl9sad3.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Madeleine Pan supplied to me was the Chicago Metallic Madeleine Pan.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe Chicago metallic madeleine pan features 12 shell shaped cups, the classic shape for the French madeleine. Use it to create your favorite tea and dessert cakes. The non stick coating release's cakes effortlessly and clean up is a breeze.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCrafted from heavy-weight aluminised steel, which combines the durability, strength and superior heat conduction of steel with the corrosion resistance of an aluminium silicone alloy. The non stick coating allows for easy release and simple cleaning and has a 10 year warranty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChicago Metallic, founded in Chicago Illinois in 1898, use their primary expertise in providing commercial quality bakeware to offer consumers the very best in home baking performance.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe lips of the pan are reinforced with a sturdy steel rod, which is curled inside the rim, to provide additional strength and warp resistance. This pan, from the professional line, is made of heavy weight aluminised steel and is double coil-coated with non – stick Ilaflon Lifetime Resist coating. This unique coating has proven to be 10 times tougher than ordinary non-stick coatings in laboratory scrub tests. While all non-stick finishes wore after just 2,500 scrubs, the Professional Lifetime Resist Plus continued to perform after 25,000 scrubs. All items in the professional range come with a lifetime - limited warranty.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo chicagometallic_spec_01_madpan_26631_zpsgpxzahur.jpg\" border=\"0\" height=\"400\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/chicagometallic_spec_01_madpan_26631_zpsgpxzahur.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis pan performed beautifully.\u0026nbsp; I like it much better than thesilicone ones I have been using.\u0026nbsp;\u0026nbsp; It's sturdier and clean up was a breeze.\u0026nbsp;\u0026nbsp; I would give it a ten out of ten!\u0026nbsp; You can buy it here on \u003Ca href=\"https:\/\/www.amazon.co.uk\/Chicago-Metallic-Madeleine-Pan-Cup\/dp\/B00134LXEY?ie=UTF8\u0026amp;creative=22214\u0026amp;creativeASIN=B00134LXEY\u0026amp;linkCode=df0\u0026amp;ref_=asc_df_B00134LXEY33492950\u0026amp;smid=A3P5ROKL5A1OLE\u0026amp;tag=lion0d29-21\" target=\"_blank\"\u003E\u003Cb\u003EAmazon\u003C\/b\u003E\u003C\/a\u003E, for £14.41 with free delivery.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMany thanks to \u003Ca href=\"http:\/\/www.eddingtons.co.uk\/\" target=\"_blank\"\u003E\u003Cb\u003EEddingtons \u003C\/b\u003E\u003C\/a\u003Efor sending this pan to me to test!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nNote - although I was sent free product to use, any and all opinions are my own. I was not required to write a positive review.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN7643_zpsey9ylqup.jpg\" border=\"0\" height=\"398\" src=\"https:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20A%20A%20Products%20for%20Review\/DSCN7643_zpsey9ylqup.jpg\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI hope you will give these lovely little cakes a go!\u0026nbsp; Bon Appetit! "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4301863243759384492\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/06\/gingerbread-madeleines.html#comment-form","title":"2 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4301863243759384492"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4301863243759384492"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2016\/06\/gingerbread-madeleines.html","title":"Gingerbread Madeleines"}],"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-4687618078080403280"},"published":{"$t":"2015-08-30T04:00:00.000+01:00"},"updated":{"$t":"2015-08-30T04:00:00.732+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes and cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Elevensies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Lemon Madeleines"},"content":{"type":"html","$t":"\u003Cimg alt=\" photo DSCN2868_zpsu7w2kde7.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2868_zpsu7w2kde7.jpg\" height=\"370\" width=\"400\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always wanted to bake Madeleines. \u0026nbsp; I have had a silicone Madeleine pan for quite a while now and had never used it.\u0026nbsp; Today was the day.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAhhh\u0026nbsp; . . . .\u0026nbsp; Madeleines. That little French butter cake that most (non-French) people think of more as a cookie.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2869_zpsppgsftr6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2869_zpsppgsftr6.jpg\" height=\"393\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMadeleines have a classy, somewhat literary reputation . . . .\u0026nbsp; having served as Proust's muse in his famous \u003Ci\u003E\"Remembrance of Things Past.\"\u0026nbsp;\u0026nbsp; \u003C\/i\u003EThey are delicious when eaten just from the oven and cooled until barely warm.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2870_zpsuwfjnclb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2870_zpsuwfjnclb.jpg\" height=\"375\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThey will keep for a day or two in an airtight container, but will start to lose that nice crisp texture after awhile, so I do recommend eating on the day.\u0026nbsp; These are lemon scented ones\u0026nbsp; . . .\u0026nbsp; but you can find recipes for just about any flavour.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2871_zpsfawskeyl.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2871_zpsfawskeyl.jpg\" height=\"395\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nChocolate, rose, vanilla, lavender, and orange are all popular versions. Some people like to add mini chocolate chips and still others add a glaze.\u0026nbsp; I was quite happy with just a dusting of icing sugar.\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2872_zpsgbxhaxz1.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2872_zpsgbxhaxz1.jpg\" height=\"400\" width=\"397\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI confess I can no longer tell you where I got the original recipe from.\u0026nbsp; I had written it down quite some time ago, when I first got my pan.\u0026nbsp; I really should know better than that.\u0026nbsp; In any case . . .\u0026nbsp; these were quite good, although I did not get the bump that people like to see on the bottom side. \u0026nbsp; Apparently if you freeze the pan before filling and baking this helps.\u0026nbsp; I will try that next time!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo DSCN2873_zps32zp6p2s.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2873_zps32zp6p2s.jpg\" height=\"400\" width=\"386\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\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*Lemon Madeleines*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 24\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/lemon-madeleines-1\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\nLittle lemony puffs of air.\u0026nbsp; You will need a Madeleine pan for this, or a mini muffin tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/div\u003E\n2 large free range eggs\u003C\/div\u003E\n2 TBS caster sugar\u003C\/div\u003E\n2 TBS icing sugar\u003C\/div\u003E\n2 tsp finely grated lemon zest\u003C\/div\u003E\n35g of self raising flour (1\/4 cup)\u003C\/div\u003E\n35g of plain flour (1\/4 cup)\u003C\/div\u003E\n75g of unsalted butter, melted (scant 1\/3 cup)\u003C\/div\u003E\n1 TBS fresh lemon juice\u003C\/div\u003E\nicing sugar to dust\u003Cb\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp;\u003Cimg alt=\" photo DSCN2874_zpsg0bkorci.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2874_zpsg0bkorci.jpg\" height=\"362\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cb\u003E\u0026nbsp; \u003C\/b\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Butter a madeleine tin really, really well, or a mini muffin tin.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBeat\n the eggs, sugars and lemon zest with an electric whisk until they are \nthick and light yellow and trail a ribbon when you lift the beaters out \nof the bowl.\u0026nbsp; Sift both flours together three times.\u0026nbsp;\u0026nbsp; Sift again over \ntop of the bowl of egg mixture.Add the lemon juice to the melted butter \nand pour down the side of the bowl into the batter. Fold all together \nwith a metal spoon.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2875_zpspudynkhc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2875_zpspudynkhc.jpg\" height=\"400\" width=\"373\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDrop by heaped tablespoons into each hole of the \ntin.\u0026nbsp; Bake for 10 minutes until risen, set and golden about the edges.\u0026nbsp; \nTip out onto a wire rack to cool completely.\u0026nbsp; Sift icing sugar over the \ncooled madeleines to serve.\u0026nbsp; Store any leftovers in an airtight \ncontainer.\u0026nbsp;\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\" photo DSCN2878_zpsebbwziiv.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20A%20NEW%20English%20Kitchen%20Food%20Photos\/DSCN2878_zpsebbwziiv.jpg\" height=\"389\" width=\"400\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have tried storebought ones before and always found them disappointing, not at all like what I have read about, which is why I have wanted to make my own.\u0026nbsp; I was really quite pleased. Hopefully one day I will get the little hump which is desired!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/4687618078080403280\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/lemon-madeleines.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4687618078080403280"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/4687618078080403280"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2015\/08\/lemon-madeleines.html","title":"Lemon Madeleines"}],"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":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-7411496259598436240"},"published":{"$t":"2014-07-18T04:00:00.000+01:00"},"updated":{"$t":"2014-08-11T05:47:16.903+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"afternoon tea"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Beverages"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Froothie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruit"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nuts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small cakes"}],"title":{"type":"text","$t":"Raspberry and Marshmallow Friands . . . and Orange Julius Drinks"},"content":{"type":"html","$t":"\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6087_zps843774fc.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6087_zps843774fc.jpg\" height=\"372\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EI had in my mind to make Friands today, but not just any friands . . . \u0026nbsp;raspberry and marshmallow friands. \u0026nbsp; I went to the shops and picked up some lovely fresh raspberries and a bag of pink and white mini marshmallows and got home only to discover I had no ground almonds. \u0026nbsp;I hate it when that happens.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cspan style=\"color: #333333;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6088_zpsaa3c7775.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6088_zpsaa3c7775.jpg\" height=\"349\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003EI was sure I had some, but could I find them? \u0026nbsp;No way! \u0026nbsp;And then I remembered my\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #333333;\"\u003E\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cb\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=67\u0026amp;sl=EN\u0026amp;aff_id=1316\" style=\"color: #9ea52f; text-decoration: none;\" target=\"_blank\"\u003EFroothie Optimum 9400 Blender\u003C\/a\u003E\u003C\/b\u003E\u0026nbsp;. \u0026nbsp;I had a bag of \u0026nbsp;regular almonds and I just knew I could turn them into ground almonds in a flash using the Foothie. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_6075_zpsc1de9760.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6075_zpsc1de9760.jpg\" height=\"375\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EActually they were done quicker than a flash. \u0026nbsp;Two pulses. \u0026nbsp;I kid you not. \u0026nbsp; I threw them into the froothie and two pulses later I had these . . .\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_6076_zpsec9934c4.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6076_zpsec9934c4.jpg\" height=\"399\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EPerfectly ground almonds. \u0026nbsp;I was set to go. \u0026nbsp;I sure do love my froothie . . . \u0026nbsp;I really do. \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_6089_zps6612b197.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6089_zps6612b197.jpg\" height=\"400\" width=\"388\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EThis is just like my normal Friand recipe, except this time I added some marshmallows. \u0026nbsp; Tender almond flavoured and buttery cakes . . \u0026nbsp;.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_6090_zps22660030.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6090_zps22660030.jpg\" height=\"385\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003ESweet and studded with tart ruby red raspberries and sweet little pockets of marshmallow. \u0026nbsp;These are so delicious and simple to make. \u0026nbsp;You just bang everything into a bowl, stir it together and then spoon the batter into a prepared pan . . .\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_6090_zps22660030.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6090_zps22660030.jpg\" height=\"385\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EDrop a few berries in top and a few marshmallows and pop them into the oven. \u0026nbsp;Twenty to twenty five minutes later you have delightful little cakes that are perfect with that morning or afternoon cuppa . . . \u0026nbsp;with ice cream for dessert . . . \u0026nbsp;for a tea party . . . \u0026nbsp;for any occasion really that you are wanting to serve cakes . . . \u0026nbsp;lovely little cakes. \u0026nbsp; Beautifully tasty little cakes. \u0026nbsp;☺ \u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cimg alt=\" photo SAM_6098_zps174f0f64.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6098_zps174f0f64.jpg\" height=\"374\" width=\"400\" \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003EThe worst thing about these is you won't be able to eat just one. \u0026nbsp;Seriously. \u0026nbsp;Irresistible. \u0026nbsp;Totally.\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cb\u003E\u003Ci\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6097_zps69825edb.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6097_zps69825edb.jpg\" height=\"355\" width=\"400\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\n\u003Cb style=\"color: #333333;\"\u003E\u003Ci\u003E\u003Cspan style=\"font-family: inherit;\"\u003E*Raspberry and Marshmallow Friands*\u003C\/span\u003E\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EMakes 18\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\/raspberry-and-marshmallow-friands\" target=\"_blank\"\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;\"\u003EThese are incredibly easy to make and always turn out. \u0026nbsp;Seriously. \u0026nbsp;If you don't have a friand pan you can very easily bake them in muffin tins.\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;\"\u003E10 medium free range egg whites\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E(Plan to make custard or something with the yolks)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E300g of butter, melted (1 1\/3 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E175g of ground almonds (2 cups)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E370g sifted icing sugar (2 3\/4 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E100g plain flour, sifted (2\/3 cup)\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ea large punnet of fresh raspberries\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Ea couple handfuls of mini marshmallows\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eicing sugar to dust\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003Eadditional berries to serve (optional) \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_6095_zpsddbd5127.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6095_zpsddbd5127.jpg\" height=\"386\" 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 180*C\/350*F\/ gas mark 4. \u0026nbsp;Butter the holes in a non stick friand or muffin tin, or two if required. \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 egg whites with an electric whisk for several seconds to lightly combine. \u0026nbsp;You don't want them to be stiff or anything. \u0026nbsp; Whisk together the almonds, sugar and flour. \u0026nbsp;Add this to the egg whites along with the melted butter. \u0026nbsp; Combine well. \u0026nbsp;Pour into the prepared pans, filling them 2\/3 full. \u0026nbsp; Drop a couple of raspberries and a few marshmallows on the top of each.\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;\"\u003EBake for 25 to 30 minutes or until a skewer inserted in the centre comes out clean.\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\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003ERemove from the tins. \u0026nbsp;Dust with icing sugar. \u0026nbsp;Serve warm with or without additional raspberries. \u0026nbsp; \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; font-family: inherit;\"\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6077_zpse8f0ebef.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6077_zpse8f0ebef.jpg\" height=\"400\" width=\"214\" \/\u003E\u003C\/span\u003E\u003Cbr \/\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\u003Cdiv style=\"color: #333333;\"\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EWhile I had the machine out I decided to whip us up some tasty drinks to enjoy on this positively hot sunny summer's day. \u0026nbsp;Yes, we are having a heat wave! \u0026nbsp;Yay! \u0026nbsp;It's about time and all! \u0026nbsp; \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_6082_zpsc21b6001.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6082_zpsc21b6001.jpg\" height=\"400\" width=\"373\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003ENothing could be simpler or more refreshing than these Orange Julius drinks. \u0026nbsp;I used to love getting an Orange Julius whenever we went to the mall back in Canada. \u0026nbsp;No Orange Julius (s) over here. \u0026nbsp; SO I made do with a simple mix of orange juice, ice cream and vanilla. \u0026nbsp;Maybe not the healthiest, but they sure were tasty . . . \u0026nbsp;and refreshing! \u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"color: #333333;\"\u003E\u003Cimg alt=\" photo SAM_6083_zpsd4e2f8e6.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6083_zpsd4e2f8e6.jpg\" height=\"400\" width=\"387\" \/\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\u003Cbr \/\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cb\u003E\u003Ci\u003E*Orange Julius*\u0026nbsp;\u003C\/i\u003E\u003C\/b\u003E\u003Cbr \/\u003E\nServes 4\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/orange-julius\" target=\"_blank\"\u003EPrintable Recipe\u003C\/a\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis is a refreshingly delicious drink for a hot summer day!  Quick and easy to make.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n500ml of vanilla ice cream (about 2 1\/2 cups)\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n225ml of orange juice (1 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBang all of the ingredients into a blender and blitz until smooth.   Serve immediately. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\" photo SAM_6081_zps4a78f295.jpg\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/AAAA%20Amazing%20English%20Kitchen\/SAM_6081_zps4a78f295.jpg\" height=\"400\" width=\"387\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nEasy peasy . . . \u0026nbsp;orange squeazy! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg src=\"http:\/\/www.froothie.co.uk\/images\/detailed\/1\/optimum-9400-white-600px-with-tamper1395264549532a0c25ad838.jpg\" height=\"400\" width=\"266\" \/\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white; color: #333333;\"\u003EI love, LOVE this versatile machine. \u0026nbsp;I know you are probably getting tired of hearing about it, but I am just so thrilled with it I can't stop telling you about it.\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; color: #333333;\"\u003E\u0026nbsp;To find out more about this beautiful machine do check out the\u0026nbsp;\u003Cb\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=66\u0026amp;sl=EN\u0026amp;aff_id=1316\" style=\"color: #9ea52f; text-decoration: none;\" target=\"_blank\"\u003EFroothie Homepage\u003C\/a\u003E\u003C\/b\u003E. \u0026nbsp; To find out more about the specifications of it and just what it can do, \u0026nbsp;remember it's not\u003Cb\u003E\u003Cu\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=67\u0026amp;sl=EN\u0026amp;aff_id=1316\" style=\"color: #9ea52f; text-decoration: none;\"\u003E\u0026nbsp;just a blender\u003C\/a\u003E. \u0026nbsp;\u003C\/u\u003E\u003C\/b\u003E\u003Cspan style=\"color: #443022;\"\u003E\u003Cspan style=\"color: #333333;\"\u003EOf course if you are as impressed as I am with what I do with mine you can just\u0026nbsp;\u003C\/span\u003E\u003Cb style=\"color: #333333;\"\u003E\u003Ca href=\"http:\/\/www.froothie.co.uk\/index.php?dispatch=aff_banners.view\u0026amp;bid=42\u0026amp;sl=EN\u0026amp;aff_id=1316\u0026amp;product_id=253\" style=\"color: #9ea52f; text-decoration: none;\"\u003Ebuy one now.\u003C\/a\u003E\u0026nbsp;\u0026nbsp;\u003C\/b\u003E\u003C\/span\u003E\u003Cspan style=\"color: #443022;\"\u003EWith a one month trial and a money back guarantee, which includes return postage costs from the UK, you can't lose!\u003C\/span\u003E\u003C\/span\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7411496259598436240\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/07\/raspberry-and-marshmallow-friands-and.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7411496259598436240"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7411496259598436240"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2014\/07\/raspberry-and-marshmallow-friands-and.html","title":"Raspberry and Marshmallow Friands . . . and Orange Julius Drinks"}],"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-7374344669043453673"},"published":{"$t":"2011-03-28T04:00:00.002+01:00"},"updated":{"$t":"2011-03-28T04:00:00.263+01:00"},"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":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Strawberry Jam Swirls"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10002.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EWe're usually starving by the time we get home from church on Sundays.  We just don't do Sunday lunch in this house.  By the time we get home from church, there's not really enough time on Sunday do one justice.  We usually have Sunday Lunch on Saturday Night, then on Sunday we usually just have either leftovers, or something that I can quickly throw together, like beans on toast or scrambled eggs and toast, or something like that.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOnce we are fed, I usually call my mom while Todd does the dishes.  (I know I am a really lucky woman!)  After that we settle in to watch some quiet telly together and then late in the afternoon or early evening, I will bake us a teatime treat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10003.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's usually something scrummy like rock cakes, or scones . . .  something that we can enjoy eaten out of hand with a cold glass of milk or mug of Horlicks.\u003Cbr \/\u003E\u003Cbr \/\u003EToday it was these wonderfully scrummy Strawberry Jam Swirls.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10004.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBeautifully puffed and buttery pastry . . . quite similar to a scone dough, and stogged full of gooey Strawberry Jam.\u003Cbr \/\u003E\u003Cbr \/\u003EAll swirled and then glazed with an egg wash and granulated sugar . . . oh my but these are soooo good.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10005.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou don't have to use Strawberry Preserves though . . . you can use whatever preserves strike your fancy . . . plum, raspberry, blueberry, apricot . . . even orange marmalade!  If you are a marmalade lover like me, that is superdy duperdy scrummilicious!!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10007.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYou can even get really fancy and sprinkle the jam with some chopped toasted walnuts or pecans before you roll them up.  Seriously delicious.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESeriously . . . trust me on this. \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10011.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Strawberry Jam Swirls*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes 12\u003Cbr \/\u003E\u003Ca style=\"font-weight: bold; color: rgb(51, 102, 255);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/strawberry-jam-swirls\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA buttery  pastry swirled with strawberry jam, rolled, sliced  and then baked until  the pastry is all puffed and the jam all gooey scrumdiddlyumptious!   You can use any flavour of jam you wish, or even marmalade.  We love  them with strawberry jam though!\u003Cbr \/\u003E\u003Cbr \/\u003E3 ounces of butter, diced (6 TBS)\u003Cbr \/\u003E16 ounces of plain flour (4 1\/2 cups)\u003Cbr \/\u003E2 tsp baking powder\u003Cbr \/\u003E1\/2 tsp salt\u003Cbr \/\u003E3 ounces of caster sugar (a scant 1\/2 cup)\u003Cbr \/\u003E2 medium free range eggs\u003Cbr \/\u003E300ml of milk (1 1\/4 cups)\u003Cbr \/\u003E2 generous dessertspoons of strawberry preserves\u003Cbr \/\u003E1 small free range egg, beaten for glazing\u003Cbr \/\u003E2 TBS granulated sugar for sprinkling\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 360px; height: 360px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC10013.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 220*C\/425*F\/ gas mark 7.  Butter a baking sheet really well.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EMeasure  the flour into a large bowl.  Whisk in the baking powder, salt and  caster sugar.  Drop in the butter and rub it in with your fingertips  until the mixture resembles fine breadcrumbs.  Beat the eggs and milk  together.  Make a well in the dry ingredients and then pour in about 2\/3  of the egg\/milk mixture.  Mix it in with a fork, until you get a soft  dough, adding more milk\/egg if necessary.  You will havea  fairly sticky  dough and may not need more.\u003Cbr \/\u003E\u003Cbr \/\u003ELightly flour your work surface.   Dump the dough onto it and dust with flour.  Roll or pat out into a  rectangle about 12 inches in length, 7 inches wide and 1\/2 inch tall.   Spread with the strawberry preserves covering completely.  With the long  side facing you, roll into a roll, rolling the pastry away from you.  Cut into 12 slices and place each slice onto the buttered baking sheet,  leaving some space in between.\u003Cbr \/\u003E\u003Cbr \/\u003EBrush with some beaten egg and then sprinkle with the granulated sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBake  for 10 to 15 minutes, or until golden brown and firm to the touch.   Allow to cool on the pan for 5 minutes before removing to a wire rack to  finish cooling.  Lovely eaten warm with a nice cold glass of milk!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7374344669043453673\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/strawberry-jam-swirls.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7374344669043453673"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7374344669043453673"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/03\/strawberry-jam-swirls.html","title":"Strawberry Jam Swirls"}],"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":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-1579387179861100249"},"published":{"$t":"2011-01-01T04:00:00.003+00:00"},"updated":{"$t":"2011-01-01T04:00:02.884+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scrummy Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Cream Palmiers"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 360px; height: 348px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18313.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOne thing that I love about food blogging is that it's not about me.  It's not even about you . . . it's about the recipes and the food!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 320px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18314.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's about being able to cook and taste some of the best and most indulgent foods ever . . . and exploring the culinary delights my adopted country has to offer me.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 363px; height: 369px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18316.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's about stretching my skills . . . both in the kitchen and . . . behind the camera . . . and about making food that not only tastes delicious, but food that looks good.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 364px; height: 329px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18317.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIt's about waking up every morning and making YOU believe that what I am presenting to you on this page is the absolute best thing ever . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 361px; height: 363px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18318.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003Eand about making you want to go into your own kitchen and cook it for yourselves, because you have just got to taste it for real, and because I have inspired you to do it, and given you the confidence to believe that you can!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 306px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18319.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EYour comments are like me winning the \"X Factor of food\" every day of my life, and I thank you for that.  Here's to 2011.  Let's begin as we mean to go on.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 356px; height: 334px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18320.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECream Palmiers . . . tasty little bites of fluffy crisp buttery pastry, filled with a soft cloud of sweetened whipped cream and sticky sweet strawberry jam.  Kind of like a de-constructed jam tart . . . with puff pastry . . . and CREAM.    A delicious teatime treat.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 359px; height: 324px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18321.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe only down side is they all have to be eaten on the day they are filled . . . so NOT a problem!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 326px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen%204\/SDC18330.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003E*Cream Palmiers*\u003C\/span\u003E\u003Cbr \/\u003EMakes 8\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/cream-palmiers\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAbsolutely delightful on the tea tray!\u003Cbr \/\u003E\u003Cbr \/\u003E225g (1\/2 pound) of all butter puff pastry\u003Cbr \/\u003E1 1\/2 ounces granulated sugar (a scant 1\/4 cup)\u003Cbr \/\u003E1 TBS icing sugar, sifted\u003Cbr \/\u003E400ml of double cream (1 3\/4 cups)\u003Cbr \/\u003Ea few drops of vanilla\u003Cbr \/\u003E2 TBS strawberry jam\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 220*C\/425*F\/ gas mark 7.  Slightly dampen a baking tray.  Set aside.\u003Cbr \/\u003E\u003Cbr \/\u003EDust the work surface with half of the sugar.  Roll the pastry out on the sugared surface to a rectangle 10 by 12 inches in size.  Sprinkle evenly with the remaining half of the sugar.  Gently press the sugar in with a rolling pin.  Starting at the short sides, roll the pastry towards the middle from both edges into the centre until they meet.  Press together gently.  Cut across the rolls into 16 slices.  Place onto the baking tray.  Press down to flatten slightly.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the preheated oven for 15 to 18 minutes until crisp and golden, turning them over halfway through the baking time so that they caramelize equally on both sides.  Transfer to a wire rack to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EWhip the cream along with the icing sugar and vanilla until soft peaks form.  Sandwich together pairs of the palmiers with some of the whipped cream and some of the jam.  Serve immediately."},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/1579387179861100249\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/cream-palmiers.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1579387179861100249"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/1579387179861100249"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2011\/01\/cream-palmiers.html","title":"Cream Palmiers"}],"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-7769449662642032569"},"published":{"$t":"2010-08-01T04:00:00.001+01:00"},"updated":{"$t":"2010-08-01T04:00:00.578+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"cakes scrummy snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies and squares"},{"scheme":"http://www.blogger.com/atom/ns#","term":"small bites"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime Treats"}],"title":{"type":"text","$t":"Chocolate Hazelnut Palmiers"},"content":{"type":"html","$t":"\u003Cimg style=\"width: 351px; height: 363px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers001.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EAs a North American, I have a real love of sweet and salty\/savoury combinations, which drive my British husband up the wall . . .  You know what I mean . . . combinations like peanut butter and jam, potato crisps and chocolate, cheese and chutney . . . I'm sure you get the picture.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 354px; height: 422px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers006.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EHe equates eating such things on a scale of horror equivalent to eating the likes of fish and custard . . . together.   Yikes!! \u003Cbr \/\u003E\u003Cbr \/\u003EIt is just \u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003Enot \u003C\/span\u003Ethe same thing at all!!  (although I do have to say that fish and a savoury herby and lemon custard would probably be quite nice!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 407px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers008.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI cannot get enough of these sweet\/savoury combinations and can often be found to munching on pretzels and chocolate, or peanut butter and jam sandwiches . . . which is perhaps why I look the way I do . . . because of the frequency of these snacks mind you, not because of the combinations . . .\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 349px; height: 361px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers009.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI love, LOVE Chocolate Hazelnut spread.  I just adore it.  I bow down to it.  It is delicious spread on Malted Milk biscuits and slowly scarfed down with an ice cold glass of milk.  It is scrummy spread between rich layers of cake, any cake will do.  (Try it with Lemon sometime, that is gorgeous!)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 350px; height: 409px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers010.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI thought I had just about exhausted what I could do with it actually until I had this wonderful brainstorm today.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 348px; height: 434px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers018.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EImagine puff pastry, spread to the edge with delicious chocolate spread, sprinkled with toasted chopped hazelnuts, rolled up, sliced, sprinkled with cinnamon sugar and then baked until fabulously crunchy!!\u003Cbr \/\u003E\u003Cbr \/\u003EOh my but these are some good eating . . . perfect with a nice cuppa and a curl up with a book.  Quick, easy and oh so scrumdiddlyumptious!  Bet you can't eat just one!!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg style=\"width: 357px; height: 450px;\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/The%20English%20Kitchen2\/ChocolateHazelnutPalmiers014.jpg\" \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ci\u003E\u003Cb\u003E*Chocolate Hazelnut Palmiers*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003EMakes about 30\u003Cbr \/\u003E\u003Ca style=\"color: rgb(51, 204, 0);\" href=\"http:\/\/sites.google.com\/site\/oakcottagerecipes\/chocolate-hazelnut-palmiers\"\u003EPrintable Recipe\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDelicious and addictively scrummy!  Very simple to make and uses only a few ingredients.\u003Cbr \/\u003E\u003Cbr \/\u003EButter for greasing the pan\u003Cbr \/\u003E13 ounces of ready made puff pastry\u003Cbr \/\u003E(thaw if frozen)\u003Cbr \/\u003Eplain flour for dusting the work surface\u003Cbr \/\u003E8 TBS chocolate hazelnut spread\u003Cbr \/\u003E(such as nutella)\u003Cbr \/\u003E75g (2 3\/4 ounces) chopped toasted hazelnuts\u003Cbr \/\u003E2 TBS cinnamon sugar for dusting\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 220*C\/425*F\/ gas mark 7.  Butter a large baking sheet and set aside.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll the pastry out on a lightly floured work surface to a recangle roughly 15 by 9 inches in diameter.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread  the chocolate hazelnut spread all over the top of the pastry using a  palette knife, and spreading it out evenly.  Sprinkle the chopped  hazelnuts evenly over top of the chocolate spread.\u003Cbr \/\u003E\u003Cbr \/\u003EStarting at  one long end, roll up one side of the pastry to the centre.  Roll up the  other side as well, so that they meet in the middle.  Dampen the edges  where they meet and join.  Using a very sharp knife, cut into 30 slices  crosswise.  Transfer to the buttered baking sheet and flatten slightly  with the palette knife. Sprinkle evenly with cinnamon sugar.\u003Cbr \/\u003E\u003Cbr \/\u003EBake in the heated oven for 10 to 15 minutes, or until golden brown.  Scoop off onto a wire rack to cool.  Enjoy!!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/7769449662642032569\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/chocolate-hazelnut-palmiers.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7769449662642032569"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/7769449662642032569"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2010\/08\/chocolate-hazelnut-palmiers.html","title":"Chocolate Hazelnut Palmiers"}],"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"}}]}});