- 2 large russet baking potatoes
- olive oil
- 3 ounces (85g) Boursin, garlic and herb cheese, softened
- 2 TBS butter
- 1 large free range egg yolk
- 3 TBS heavy cream
- 1/2 tsp salt
- freshly ground black pepper to taste
- paprika to sprinkle
- chopped fresh chives to garnish
Some other baked potato recipes that you might enjoy from my kitchen are:
CHICKEN AND PANCETTA STUFFED JACKET POTATOES - Baked jacket potatoes stuffed with a bit of chicken and pancetta, with a rich and creamy spinach and cheese sauce ladled over top. More, More, Moreish! A full meal in and of itself. All you need on the side perhaps is a salad.
CHEESE AND BROCCOLI STUFFED JACKET POTATOES - This is one of my favorite ways to stuff a jacket potato. The flesh is mixed together with chopped cooked broccoli and plenty of cheese as well as a few other bits before stuffing back into the potato skins. More cheese is sprinkled on top and they are baked until the filling is ooey gooey and the cheese all melty. Yummilicious!
Boursin Stuffed Jacket Potatoes (small batch)
Ingredients
- 2 large russet baking potatoes
- olive oil
- 3 ounces (85g) Boursin, garlic and herb cheese, softened
- 2 TBS butter
- 1 large free range egg yolk
- 3 TBS heavy cream
- 1/2 tsp salt
- freshly ground black pepper to taste
- paprika to sprinkle
- chopped fresh chives to garnish
Instructions
- Preheat the oven to 400*F/20*C/ gas mark 6. Rub the skins of your potatoes with some oil and season a bit of salt. Prick all over with a fork. Place onto a baking sheet. Bake in the preheated oven for 1 hour. Leave to cool for 10 minutes.
- Turn the oven temperature down to 375*F/190*C/ gas mark 5.
- Cut the potatoes in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4 inch rim of flesh and skin around the outer edges of the potato. Mash the potatoes with a fork.
- While the potato flesh is still hot add the butter and boursin cheese, mashing everything well together. Stir in the cream and the egg yolk. Season with the salt and some black pepper.
- Spoon this mixture back into the potato shells, piling it up a bit. Sprinkle the tops with a bit of paprika and place into a baking dish.
- Pop them back into the oven and bake for a further 30 minutes until golden brown and puffed. Garnish with some fresh chives and serve immediately.
Well, its Sunday and you know what that means. A recap of all the meals I cooked or ate over the previous week. My Meals of the Week. I am really enjoying gathering these meals together each week. It helps me to plan my meals for the week ahead and helps me to keep a note of exactly what and how I am eating.
It is all to tempting when you are a person who lives all on your own to eat out of cans, takeaways or frozen meals. My mother lived on her own from the age of 53 until she passed away at the age of 87. She always cooked for herself. She never ate out unless it was with other people. Occasionally she would treat herself to a TV dinner buying them when they were on special. She liked the turkey one. No surprise there as I love turkey also, just not in a TV dinner.
Mom always enjoyed feeding herself healthy meals for the most part. She also enjoyed a glass of red wine every night and a small dish of ice cream. Oh how I miss her.
I am taking a leaf from her book, and making sure that I eat a decent meal every day of the week, and I am enjoying bringing you along for the ride. Hopefully you will be inspired to do the same and maybe even get some new ideas from what I am cooking for your own meals!
Here is what I cooked myself over the past week. (Where I have eaten out, I have provided a similar option so that you can cook it yourself.) Let me know what you think!
SUNDAY, May 14th - Mother's Day
This was Mother's day and I was treated to a dinner out by my daughter Eileen and Son In Law Tim. Tim's mother was also there. We went to Angie's, which is a restaurant very close to me, and we both had the turkey dinner, small eaters size.
Of course it was not like my own Homemade Turkey Dinner (this one is sized for two people), but it was very good. Eileen had the meatloaf and Tim had his usual fish and chips. For dessert Jean (Tim's mom) and I split a slice of Turtle Cheesecake. Oh my but it was some good!
MONDAY, May 15th - Grilled Cheese Sandwich and Crispy Baked Potato Wedges
I just wanted something simple for my supper on Monday so I made myself a tasty Grilled Cheese Sandwich and some crispy baked potato wedges, and some coleslaw on the side.
I set aside half of the potato wedges to serve on another day and enjoyed the ones I did on the day very much. That is the good thing about them. You can reheat them very easily. It was a delicious dinner for sure!
TUESDAY, May 16th - 5-Minute Steak Dinner for One
I had been to the grocery store and was lucky enough one day a couple of weeks ago and scored two nice strip loin steaks marked down as they were on their sell-by date. I froze them.
On Tuesday I thawed one of them out to make a recipe that I had seen on Food 52 for a delicious steak dinner for one, which had a fabulous sounding sauce to serve with it. Of course it had green beans in the recipe as well, and I just heated up the leftover potato wedges from the day before. DELICIOUS!
WEDNESDAY May 17th - Dinner out with Dad
Wednesday nights I usually go out for dinner with my father and his friends. Dad wanted to treat me this week as I had taken him to the Doctors up country on Monday for his check up.
Dad and I both had the fish and chips. Hazel had the clams and chips. Dad had apple pie with whipped cream for dessert, Hazel had her usual Chocolate Fudge Sundae and I had a small bowl of ice cream. I usually get the kiddies cone without the cone. It is soft serve ice cream. The fish and chips were okay this week, the fish was a bit over cooked, but they were very busy with a large birthday party in attendance.
If you are wanting a delicious way to cook fish that is always perfectly cooked and never day, why not try out my recipe for Baked Haddock with a Buttery Cracker Topping. This is quite simply one of the most delicious ways to cook fish and it always turned out perfectly.
THURSDAY, May 18th - Cacio e Pepe
On Thursday I was in the mood for pasta and so I made myself some Cacio e Pepe. It was a dish that I had wanted to try out for a very long time. I downsized it to feed two people. I had the leftovers for breakfast on Friday.
Does anyone else out there enjoy leftovers for breakfast? I love having leftover pizza or mac and cheese for breakfast. Cacio e Pepe is a simple pasta dish that uses only the pasta, some of the pasta cooking water, some cheese, olive oil and plenty of pepper. I have seen some people add butter also. It is simple and its delicious. I enjoyed this along with a tossed salad. (I was wishing I had garlic bread, lol)
FRIDAY, May 19th - Tuna Burger
On Friday I really felt like having a Tuna Burger. I have been making Tuna Burgers since I was a teenager. They are really simple to make and incredibly delicious. I always enjoy them with a bit of cheese melted on top, served in a toasted bun with some lettuce and tomato. Lemon Mayonnaise is also very nice spread on the bun, or even tartar sauce.
You could serve these with potato chips on the side if you wished, or salad, even coleslaw. I always find them to be very filling so am happy with just the burger.
SATURDAY, May 20th - Chicken Tikka Masala
When I lived in the UK, Saturday nights were usually the nights that people enjoyed a nice curry supper or a Chinese. This week I was craving curry and so I made a small batch of my favorite Chicken Tikka Masala. My sister stopped by after I had cooked it and she said, it smells fantastic in here, what are you cooking? This recipe is from one of my favorite chef's Tamasin Day-Lewis and is a simple to make and incredibly tasty version of the UK's favorite curry. Not too spicy, creamy and delicious!
I enjoyed with some steamed basmati rice and some mango chutney on the side. I was wishing for some Peshwari Naan bread. Oh how I miss Peshwari Naan. It is my favorite of all the Naan Breads. It has a filling of coconut, raisins and almonds. I will have to try the recipe linked and see how it compares. Watch this space.
And those were my meals of the week for this past week. As you can see I ate very well. I even managed to eat fish twice!
I organized my larder on Thursday. It was in a right mess. If you can't see what you have you can't use it. I moved all of my cans and jars out to the attached garage to my house. It stays a pretty level temperature in there. Not too hot. Not too cold. And its dark. Now I can see everything and I am sure to use it up. I think I have a bazillion cans of tomatoes and creamed corn. DUH! I won't need to buy any of that for a while!
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.
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
If you are a fan of the burger, you might also enjoy these lucious fork and knife burgers!
TINA'S BURGERS - My friend Tina who lives in the UK made wonderfully tasty burgers. Hearty and delicious, she had spent a number of years living in Australia where it is a habit to top burgers with a fried egg. With melted cheese, fried onions and crisp bacon, not to mention that fried egg, these were the some of the tastiest burgers I have ever eaten!
ONION PAN BURGERS - Ground steak burger patties are smashed down into a skillet with a quantity of sliced onions mashed into their surface. Once they are seared golden brown on the bottom, they are flipped so that you can fry the onions. Once the onions have softened, soft floury buns are split, the bottom halves being steamed over the onions until hot and the tops heated over a slice of cheese on top of the burgers. Put together these are quite simply lush and delicious. These are a real favorite.
Pub Cheese Open Faced Burgers
Ingredients
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Instructions
- Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
- Remove the onions from the pan to a bowl, and set aside.
- Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
- Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
- Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
- Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
- To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
Notes
You will want to shape your meat patty to roughly the same shape and size as your bread. In my case I used half a slice of bread as the sour dough was really large. This worked perfectly.
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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