We really are having some glorious weather this week and going into a Bank Holiday weekend too, which makes for a change. Let's hope it keeps up for the weekend! This be salad weather!
I am a HUGE salad fan! The Toddster, not so much although he would be the first to admit that I never make boring salads.
I like to make interesting salads, and salads that take advantage of fresh seasonal ingredients. For instance, British Asparagus is in season at the moment. I don't eat asparagus any other time of the year because there is just
no comparison in flavour.
I believe in eating seasonally. I don't
think asparagus that has been shipped over from Peru in the depths of
winter has any flavour at all really. The taste never justifies it's
high price in my opinion!
We are also getting some really nice locally grown greenhouse tomatoes at the moment, but no worries there even if you can't get local when it comes to the tomatoes. Roasting enhances the flavour of just about any tomato!
With its punchy lemon rnch dressing, the sweetness of the roasted tomatoes and that earthy asparagus, the beautiful bow tie pasta (use whole wheat if you can get it, its a bit nuttier!) . . . this makes a beautiful side dish for anything you might be grilling this weekend!
You could actually roast the veg on the BBQ as well. Just pop it onto a baking sheet and pop the baking sheet into the BBQ and close the lid. Roast for approximately the same length of time. I almost guarantee any veggie haters in the family will love this!
*Pasta Salad with Roasted Tomatoes and Asparagus*
Serves 4
A deliciously different Pasta Salad. Easy to make, quick, colourful and very tasty!
1 punnet of cherry tomatoes, halved (about 2 cups)
1 pound of asparagus, washed and dried
2 TBS olive oil
2 TBS chopped fresh basil, plus more for garnish if desired
flaked sea salt and freshly ground black pepper to taste
2 TBS good quality mayonnaise
1 tsp finely grated lemon zest
2 TBS prepared ranch dressing
1 tsp of basil pesto sauce
1 pound of farfalle pasta (bow tie)
freshly grated Parmesan cheese to taste
Preheat
the oven to 220*C/425*F. gas mark 7. Have ready a baking sheet which
you have lined with foil and lightly sprayed with oil.
Cut
the asparagus into 2 inch lengths, put the into a bowl with the tomato
halves. Drizzle with olive oil and sprinkle with salt and pepper. Add
the fresh basil. Toss all together to coat. Spread out into a single
layer on the baking sheet, making sure the cut sides of the tomatoes are
facing up. Roast in the heated oven for 8 to 10 minutes or until the
tomatoes start to blister and the asparagus is tender crisp. Set aside to cool.
Place
the pasta in a pot of lightly salted boiling water and cook to al
dente, according to the package directions. Drain well, rinse with cold
water to cool down, and rinse again.
Whisk
the mayonnaise, ranch dressing, lemon zest and pesto together in the
bowl you tossed the vegetables with the oil in. Add the pasta and toss
to
coat. Fold in the asparagus and roasted tomatoes.
Sprinkle with some freshly grated Parmesan cheese and serve garnished
with fresh chopped basil
if you wish.
Have a lovely weekend and Bon Appetit!
I have long been a huge fan of the flavours of French Onion Soup . . . caramelised onion, sweet and succulent . . . cheese . . . toast . . . garlic . . . thyme.
When done well, it is a beautiful thing to behold and to eat.
Everything has to be in perfect balance however. There cannot be too much of any one thing. I strongly dislike it when there is too much cheese.
I have been served French Onion Soup in restaurants where there has been so much cheese in the dish that you are almost choking while you are eating it, which is not a very nice thing at all to experience.
I saw a recipe this recipe for French Onion Chicken done in the slow cooker the other day. It looked really tasty and of course quite simple to make.
Normally I am not such a big fan of chicken cooked in the slow cooker. Its a texture thing . . . I also think if you really overcook chicken, especially boneless and skinless chicken, you remove all of the flavour.
This did look appealing however and it wasn't cooked for hours and hours, which also appealed. It said between 2 and 3 hours, which seemed just about right.
Of course I could not leave well enough alone. I reduced the quantities so that I could serve only two people with it. No waste.
I added some garlic because I thought it belonged in the dish. I was right. It did. Not too much, just a smidgen.
I also chose to use dried thyme because well . . . I don't think fresh thyme would make much of a difference in a dish cooked in the slow cooker. But that's just me.
I also chose to add some sherry, because sherry is a beautiful addition to French Onion Soup.
It works very well. I also thought it would enhance the flavour of the chicken. Again, I was right.
So what you are getting today is a dish that is simple to make, won't heat up your kitchen.
Sized just perfectly for us, it is just a tiny bit sophisticated without being over the top, and which is totally delicious. All winning qualities as far as I am concerned!
*French Onion Chicken*
Serves 2
1 small clove garlic, peeled and minced
1 TBS butter
pinch sugar
salt and black pepper to taste
1 TBS finely grated Parmesan Cheese
6 thick slices of a french baguetteI hope you will give this a go! I think this makes a great midweek meal! Bon Appetit!
We have a bank holiday coming up next weekend and the good news is we are actually expecting some pretty decent weather with it! Salad weather!
Yay! I love, LOVE Salad season, because I love, LOVE Salads! I have never met a salad that I really didn't like.
Crisp fresh vegetables . . . rich creamy dressing. A great salad is something I can never turn down! And this salad dressing recipe I am sharing today is one of the best!
Salads are not that hard to make. Fresh and quality lettuces, etc. and a tasty dressing. That's all it takes, and this dressing is just WOW! Rich and creamy and filled with beautiful flavors.
Drizzled over wedges of crisp iceberg lettuce. I think iceberg lettuce gets a bit of a rap these days. Everyone wants fancy smancy salad greens, baby lettuces, micro greens, etc.
Don't ever estimate the allure of a nice crisp wedge of iceberg lettuce however. When served fresh and cold, there is nothing nicer. Nothing.
The crunch is unbeatable. Not too demanding a flavor. Perfect with just about any dressing, especially a rich and creamy one. Iceberg lettuce is a lettuce that allows a dressing to shine!
To me a salad is almost all about the dressing. It won't matter how fresh your lettuces and other ingredients are, if you have a lackluster dressing to serve with it.
This dressing I am sharing today is anything but lackluster!
Creamy and rich, it is filled with the lovely flavors of garlic, cheddar and chives. So good it stands on it's own on a delicious canvas of crisp iceberg lettuce. The two together are a perfect marriage in heaven.
Perfect partners. They go together like peas and carrots. Mutt and Jeff. Fish and Chips. Peanut Butter and Jam . . . well, you get the picture.
With some bacon bits sprinkled on top, this makes a rather tasty lunch, or side with a grilled steak. Get your happy eating hat on! This one spells winner/winner!
If you are a person who really likes a good salad, here are some others that you might really enjoy!
GRILLED CHICKEN CAESAR SALAD FOR TWO - A fresh and easy take on the traditional Caesar salad with rubbed grilled chicken and a beautifully rich and tangy dressing.
DILL PICKLE CHICKEN SALAD CROISSANTS - Crisp buttery croissants filled with the most delicious chicken salad. Rich and creamy and studded with plenty of tasty crunch.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Creamy Chive & Cheddar Dressing
Yield: Makes about 1 1/4 cups (300g)
Prep time: 5 MinInactive time: 30 HourTotal time: 30 H & 5 M
A delicious salad dressing which is lovely served over a wedge of iceberg lettuce. Sprinkle a few bacon bits on top and you have something which everyone will love.
Ingredients
- 2 TBS olive oil
- 2 TBS white wine vinegar
- 1 1/2 tsp Dijon mustard
- 1 tsp sugar
- 1 clove of garlic, peeled and finely minced
- 1/2 cup (125g) of dairy sour cream
- 2 TBS good quality mayonnaise
- 4 ounces (1 cup/120g) good quality grated strong cheddar cheese
- 3 TBS finely chopped chives
- fine sea salt and freshly ground black pepper to taste
Instructions
- Whisk together the oil, vinegar, mustard, garlic, and sugar. Stir in the sour cream, mayonnaise, grated cheddar and chives. Season to taste with salt and pepper.
- Let stand half an hour prior to using in order to allow the flavors to meld Store any leftovers in the refrigerator and use within 4 days.
- Bring to room temperature prior to using.
Thank you so much for visiting! Do come again!
My Todd is a real stew and dumplings kind of a guy. We are running into warmer weather now and so I took advantage of the colder temps to make a nice big casserole of beef that I could divide up once cooked, and freeze ahead, along with some tasty dumplings, which you can also freeze ahead. That way in the warmer months ahead if Todd is wanting something hearty for his tea one day, I can just thaw the stew out and reheat it quickly with only a short time in the oven to brown the dumplings.
I adapted the dumpling recipe from one I found of Mary Berry's. I trust everything Mary Berry does and they sounded delicious. We both LOVE horseradish and I knew we would love these.
The dumpling dough gets patted out and is slathered with a horseradish and parsley mixture. I used creamed horseradish, but Mary Berry used Hot horseradish. I did not want to overpower anything and I don't like really spicy/hot food and so I used the creamed as it is milder.
Once you top the dough, you roll it up like a jelly roll and cut it into slices to pop onto the hot stew and then bake until golden brown. This was a gorgeous combination. Tender, flavourful beef stew/casserole and flaky buttery dumplings on top with just a hint of horseradish. I used half grated butter and suet in my dumplings this time because I didn't have enough suet and it worked just fine.
If anything they were better. I think you could also use the same amount of butter just alone or a mix of shortening and butter, in which case I would rub the fat into the flour with my fingertips until crumbly. Just look at how flaky they are.
This was totally delicious and I had one very happy man on my hands. I love it when that happens!
*Beef Stew With Herbed Dumplings*
Serves 6 - 8
Serves 6 - 8
Hearty and delicious! My own oven stew recipe with a lovely dumpling recipe borrowed from Mary Berry, and adapted to my own needs.
For the stew:
3 TBS olive oil
2 onions, peeled and chopped
2 cloves of garlic, peeled and minced
2 large carrots, peeled, sliced in half and then cut into half moon chunks
2 parsnips, peeled, sliced in half and cut into half moons
1/4 of a small swede, peeled and cut into 1/2 inch cubes
2 1/2 pounds good quality braising steak, cut into cubes
2 TBS plain flour
10 fluid ounces of beef stock (1 1/4 cups)
a bouquet garni (see note below)
5 fluid ounces of good red wine (generous half cup)
salt and black pepper
For the dumplings:
75g shredded suet (generous 1/3 cup, can use grated frozen butter or shortening)
1/2 tsp salt
1/2 tsp freshly ground black pepper
10 TBS cold water
3 TBS creamed horseradish
3 TBS chopped fresh parsley
Fresh parsley to garnish (optional)
Preheat the oven to 150*C/300*F/ gas mark 2. Heat 1 TBS of the oil in a large frying pan and fry the onion and garlic until softened. Add the vegetables and sweat for about 10 minutes. Scoop everything into a large casserole dish.
Trim the meat and cut it into thick chunks. Using the remaining oil, fry the meat in the same pan over high heat, stirring well until it is rown all over. Sprinkle with the flour and stir well to prevent lumps. Season well with salt and pepper. Over medium heat pour in the stock and the wine, stirring constantly to make a smooth sauce. Continue to heat to boiling. Carefully turn the contents into the casserole with the vegetables. Give it a good stir and then add the bouquet garni. Cover tightly and cook gently in the oven for 2 to 2 1/2 hours.
Make the dumpling dough
while the stew is baking. Sift the
flour, suet,salt and pepper into a bowl. Add enough of
the water to make a firm but soft dough. Gently pat out on a lightly
floured surface to a 6 by 8 inch rectangle. Mix together the horseradish
and parsley, along with some seasoning, not too much. Spread this over
top of the dough, making sure you spread it right to the edges. Roll
up tightly from the six inch side as if rolling a jelly roll (Swiss
roll.) Wrap in plastic cling film and store in the refrigerator until
you need it.
Once the stew is nicely cooked and the
meat tender, remove it from the oven. Remove and discard the bouquet
garni. Taste and adjust seasoning. Increase the oven temperature to
200*C.400*F/ gas mark 6. Cut the roll of dumpling dough into 8 evenly
sized rounds. Place onto the hot stew, cut side down, placing one in
the middle and the remaining ones around the outside. Return to the
oven and cook for a further half an hour, until the dumplings are cooked
through and achieve a golden crust. Remove from the oven.
Serve piping hot, sprinkled with the fresh parsley (if desired) and some mashed spuds on the side.
Note
- Today because there are only two of us, I divided the cooked stew
into several smaller containers to freeze after it was tender. I
returned just enough for one meal to a smaller casserole dish. Make sure
it is well heated for the dumplings. Cut your dumpling dough and place
four on top. The remainder can be frozen (sliced) for up to six
months. When you go to use this up. Heat the thawed stew to boiling and
then top with the frozen dumplings and proceed as above. It may take
slightly longer to cook the dumplings.
Note -The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock and stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.
There is no generic recipe for bouquet garni, but most recipes include parsley, thyme and bay leaf. Depending on the recipe, the bouquet garni may include basil, chernet, chervil, rosemary, tarragon, peppercorns and Savoury. Sometimes vegetables such as carrots, celery (with leaf attached) leeks, onion, celeriac and parsley root and are also included in the bouquet.
Sometimes, the bouquet is not bound with string, and its ingredients are filled into a small sachet, a net, or even a tea ball instead. Traditionally, the aromatics are bound within leek leaves, though a coffee filter and butcher twine can be used instead of leek.
If there is an important man or men in your life, I just know they will enjoy this! Bon Appetit!
We eat a lot of chicken in our house as opposed to other meats. That is because it is quite economical in comparison and much healthier. Kind of the opposite to when I was growing up. Back then Chicken was a rare treat. Now it is quite common, and I confess, most of the time, I choose the breasts because they are so easy to do something with. They are like a blank canvas that takes to many flavour additions!
You can slather them with just about anything and they will come out tasting good. A very popular chicken dish over here is called Hunter's Chicken. Basically Hunter's Chicken is chicken breasts cooked with bacon and topped with BBQ sauce and cheddar cheese.
You can buy it all ready to cook in most of the shops over here. But you pay a lot of money for something which is so simple that a child could put it together. It's really easy peasy.
Why pay a fortune for something so simple, when you can knock up the same thing at half the price and for more people on top of it all! Those ready made things are only ever for two people, so family would have to buy two packs or more of them.
And while you are at it, why stop at just slathering it with BBQ sauce, bacon and cheese, when . . . with just a tiny bit of extra effort . . . you can have something quite outstanding!!!
I marinate my chicken breasts first in some teriyaki sauce. Poke them all over with a fork first so that the teriyaki flavour gets right in there.
Then, while the marinated chicken is baking I cook some bacon, and then in the drippings I cook some slices onion, peppers and mushrooms. I slather the mostly baked chicken with a bit of BBQ sauce, sop with the sauteed vegetables, then the bacon and finally some cheese and I bake it some more until the chicken is tender done and the cheese is bubbly and melted all over that bacon, mushroom, chicken combo . . .
*Hunter's Chicken*
Serves 4
Why settle for less!!! Why indeed??? Bon appetit!!!
Cinnamon Tea Cake. Sometimes I just crave cake. I know that as a diabetic I should not indulge this craving, but every now and again, I really must. So long as I am careful about everything else, it is a craving I can indulge from time to time.
When I do feel the urge to indulge this lush moist tea cake recipe fits the bill perfectly. It comes together in minutes, has a lovely buttery crumb and a lovely cinnamon sugar crust. Its wonderful with your morning hot cuppa!
Serve warm with glasses of cold milk for a delicious teatime treat!
60g butter, softened (4 1/2 TBS)
1 tsp pure vanilla extract
150g caster sugar (2/3 cup)
1 large free range egg
150g self raising flour (1 cup, plus 1 1/2 TBS) sifted
80ml milk (1/3 cup)
10g butter, melted, extra (2 tsp)
1 tsp ground cinnamon
1 TBS caster sugar, extra
Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch deep round cake tin and line the bottom with baking parchment.
Beat
the butter, vanilla, sugar and egg together until light and fuffy with
an electric whisk, about 10 minutes. Stir in the milk and flour.
Spread into the prepared baking tin, smoothing the top. Bake for about
30 minutes until a toothpick inserted in the centre comes out clean and
the top springs back when lightly touched.
Turn
the cake onto a wire rack, then turn topside up. Brush the warm cake
with the melted butter. Sprinkle with the cinnamon sugar. Serve warm.
This is not a particularly fancy cake, but a plain cake.
Simple to make with simple flavours . . . it won't win any beauty contests, for sure.
But what it might lack in beauty, it more than makes up for in flavour and in texture.
This is a light cake, fluffy. It is simple but that simplicity is enhanced by the cinnamon sugar topping.
I like to serve it with milk and fresh fruit, although the originally recipe suggests buttering it.
Hmm... I have never tried that, but it might be very good that way.
However you choose to enjoy it, there is one thing for sure. You WILL enjoy it.
No doubt about that whatsoever. The simple things in life truly are the best. And I have a great fondness for the simple things.
*Cinnamon Tea Cake*
Makes 10 servings
Mix together the cinnamon and extra sugar.
If you are looking for a simple basic cake to bake this weekend, that is quick and quite tasty, this just might be it! A recipe which has stood the test of time. Bon Appetit!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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