Happy New Year! I wish for all of us a very prosperous and happy 2023. May it be filled with lots of the people and things that we love, and here in the English Kitchen that means delicious recipes and good food to eat! (Focus being on DELICIOUS!)
I hope the coming months will be filled with lots of tasty traditional recipes intermingled with some new, some old, some healthy, and everything in between.
More and more I want my focus to be on smaller sized recipes, geared towards the smaller family, singletons, and empty nesters. But you larger families never fear, there will be plenty stirred into the mix for you as well, and as always, I am happy to give you the measurements for a larger sized recipe if you ask!
Everybody is doing this so I thought I would just jump on the bandwagon and share what were the most popular recipes on the blog over these past twelve months! I am sure you will be acquainted with many of them, but there may be a few that you have missed out on.
In any case, I can promise you this. All are delicious!
Coming in at #20: GINGERBREAD MUFFINS.
No surprise here. Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top. A great basic gingerbread muffin that you can adapt by making a few additions if you like such as dried or candied fruit, etc.
Number 19: OLD TIME BREAD PUDDING
This is also not a surprise. This is an old traditional recipe for a solid bread pudding that cuts like a cake and is stuffed with plenty of spice and loads of fruit. Delicious warm, but equally as delicious cold. You will see this sold by a single serving slab in many of the bake shops in the UK. Perfect to enjoy with a mid morning or afternoon cuppa.
Number 18: PAN FRIED COD
I was really happy to see this one and not at all surprised. This is one of my favorite ways to prepare one of my favorite types of fish. This simple recipe boasts wonderful flavors and a really simple cooking method. Using very few ingredients, you can be enjoying perfectly cooked and delicious fish in less than fifteen minutes.
Number 17: GRATIN OF CHICKEN
Who doesn't struggle with using up all of the cooked chicken leftover from a roast chicken or a rotisserie bird. Struggle no more as I have the perfect solution and it is perfectly delicious! This creamy chicken gratin recipe is also perfect for those nights when you are starving, and you want to feed your family something warm and comforting. There is nothing like a creamy chicken gratin to tick all the boxes when it comes to creating a delicious and yet simple supper dish.
Number 16: TRADITIONAL SEED CAKE
I am really excited about this one as it is one of my absolute all-time favorite cakes to enjoy with a hot cuppa. It was also said to be the favorite cake of William Wordsworth's sister Dorothy Wordsworth! A good seed cake recipe would have been included in any Victorian era cookbook! They are very traditional.
Number 15: MARY BERRY'S MINCEMEAT BUNS
And there is no more perfect time of the year to bake them than now, with some of us having leftover mincemeat in the larder that we be wanting to use up! These may be baked in a muffin tin, but they are as far away from muffins as they can be. Instead they are dense fruited cakes, meant to be enjoyed with hot drinks. Not a dessert, but an indulgent teatime treat!
Number 14: NIGEL'S POTATOES
I absolutely adore this simple potato dish which comes from Nigel Slater. this one is such a simple dish. It's basically just layered raw potato, fried onions and chicken stock. You don't even need to peel the potatoes. And you can adapt it up or down to serve as many or as few people as you like. I can't think of anything that this tasty side dish wouldn't sit well next to!
Number 13: BLUEBERRY BUTTER SWIM BISCUITS
If you are a fan of North American style Biscuits you are going to just love this version of Butter Swim Biscuits. Butter swim biscuits are soft and fluffy biscuits that bake in a pan loaded with butter. There is no butter in the biscuits themselves, but with plenty of butter in the baking tin, you don't need it. These bake up light and fluffy with a lovely buttery crust, and crispy outside edge. This version is particularly nice as it is stuffed with sweet blueberries and glazed with a sweet glaze.
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Number 12: BANBURY CAKES
A close cousin to Eccles cakes these delicious pastries are not cakes at all but a round shaped flaky and buttery puff pastry turnover filled with a filling of dried fruits, butter, spices and brown sugar. They are melt in the mouth delicious. Another very traditional recipe from the UK.
Number 11: MARY'S PERFECT SHORTBREAD
Another recipe adapted from Mary Berry. You just know it is the perfect shortbread biscuit/cookie. Crisp and buttery. Not too sweet. Perfect with a hot cup of tea or a bowl of ice cream. If you are looking for a great shortbread cookie, look no further. You just struck gold!
Number 10: CARAMEL POPCORN TWISTS
If you love caramel corn but are not fond of the husks on the popcorn getting stuck in your teeth, this delicious and easy recipe is the perfect solution. It uses a bag of hull-less popcorn, or popcorn twists as they are also called here in Canada, the popular brand being put out by Old Dutch. I know there is also a brand of these in America, but am not sure what it is called. In any case I call this easy to make snack DELICIOUS with a capital 'D!"
Number 9: GREEN BEAN & POTATO CASSEROLE
Cooked cubed potatoes and green beans in a delicious cheese sauce, topped with a buttery crumb and baked until golden brown and bubbling. This is an excellent side dish for any occasion or weeknight supper! Quite simply delicious!
Number 8: HOW TO COOK CHICKEN IN THE MICROWAVE
This is my tried-and-true way of preparing perfectly cooked chicken breasts in the microwave oven. I often buy whole packs of chicken breasts when they are on offer at the shops and poach or cook them, packing the meat into two cup containers, and freezing them. That way I always have a quantity of cooked chicken ready to use in a tasty dish at any given time. One of the easiest ways to cook this chicken is in the microwave. If you know how to cook chicken in the microwave you will never be short of cooked shredded chicken. It is very simple to do and very quick. The chicken always comes out moist and delicious. Perfect for shredding or dicing..jpg "Lemon Posset")
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These are feathery and light with a nice golden-brown crust and crisp bottom, and tender flaky texture. In short, a little bite of heaven on earth!!
If you are wanting to try out some other biscuits, you can't go wrong with these:
MILE HIGH GREEK YOGURT BISCUITS - When it comes to flaky, biscuits don't get flakier than these Mile High Greek Yogurt Biscuits! The acid from the yogurt reacts in a positive way with the baking powder. The end result is a biscuit that is light as a cloud and filled with lots of flaky pockets.
CHEDDAR BACON & CHIVE BISCUITS - Cheddar, Bacon & Chive Biscuits are fabulously tasty, light, flakey, peppery, stuffed with rich strong cheddar and are beautiful served as an accompaniment to savory things like soups, stews, salads, etc. They are also very nice spread with butter and honey. Don't knock it til you try it!
Biscuits Supreme
Ingredients
- 2 1/4 cups (281g) plain all-purpose flour, unsifted and divided
- 1/2 TBS (5.618g) baking powder
- 2 tsp granulate sugar
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 cup (115g) cold butter diced
- 1 cup (240ml) whole milk
- softened butter for finishing
Instructions
- Preheat the oven to 450*F/232*C/gas mark3.5. Butter a cookie sheet. (Alternately you can use a 9-inch pie or cake dish if you want softer sides.)
- Measure 2 cups/249g of the flour, the baking powder, sugar, salt and cream of tartar into a bowl and whisk well together. Drop in the cold butter. Set aside the remaining flour for a bit later.
- Cut the cold butter into the flour using a pastry blender, two forks, or two round bladed knives until the mixture resembles well-crumbled feta cheese with no pieces being larger than a small pea.
- Make a deep well in the center of the flour mixture.
- Pour 3/4 cup (180ml) of the milk into the well, reserving the remainder of the milk. Stir with a rubber spatula, fork or spoon, using broad circular strokes to quickly pull the flour together into a dough. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
- If there is some flour remaining in the bottom of the bowl add some of the remaining milk by the TBS, using just enough to incorporate the remaining flour into the dough. If your dough is too wet, use more flour when shaping.
- Scatter some of the reserved flour onto a flat surface. Tip the dough onto it and scatter a bit more of the reserved flour on top. Pat the dough out to 1/3-inch/1/2-inch thickness. Fold dough in half. Repeat twice, leaving the dough to 1 inch thickness for cutting. Brush off any visible flour.
- Using a sharp and floured round 2 1/2-inch cutter, stamp out rounds using a sharp up and down tapping motion. Do not twist the cutter. Transfer the rounds to the prepared baking sheet/baking dish. The scraps can be gathered together and recut, although to bear in mind these biscuits will be a bit tougher. Do try to get as many cuts as possible from the first stamping.
- Bake in the preheated oven for 6 minutes, rotate the pan 180* and bake for a further 4 to 8 minutes until the biscuits are light golden brown.
- Remove from the oven and brush the tops with softened butter.
- Serve hot with your favorite accompaniments.
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.JPG "Vintage Griddle Cakes (1943)")
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- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
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Vintage Griddle Cakes (1943)
Ingredients
- 2 cups (480ml) of whole milk
- 2 large free-range eggs, beaten
- 2 TBS melted shortening (I use butter)
- 2 1/2 - 3 cups (312g - 374g) of plain all-purpose flour
- 1 tsp salt
- 4 tsp baking powder
- 2 TBS sugar
Instructions
- Whisk the milk, eggs, melted shortening/butter together in a large bowl.
- Sift together the flour, baking powder and salt. Add to the liquid ingredients and mix thoroughly to combine until smooth. (Begin with 2 1/2 cups of flour and only add the remaining flour to give you a proper consistency. It should be thick, but not overly so.)
- Heat your griddle pan or skillet until quite warm over medium heat.
- Ladle the batter onto the ungreased griddle pan using a 1/4 cup measure, spreading it out with the bottom of the cup until you have an even circle.
- Cook until the mixture is covered with small bubbles on top and is starting to look dry. It should also be golden brown on the bottom. Flip over and cook the other side until golden brown.
- Keep warm in a low oven until you have cooked all of your griddle cakes.
- Serve hot with pats of butter and maple syrup.
Notes
The time is estimated for what it might take to cook all of the pancakes. It should take you no more than 3 or 4 minutes to cook each individual one.
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