Serves 4
A delicious bread and butter pudding with the added twist of a layer of sweet apricot jam.
2 TBS softened butter, plus extra for buttering the dish
8 thin slices of sturdy white bread (stale is best)
good quality apricot jam
the grated zest of one lemon
330ml whole milk (1 1/3 cup)
60ml double cream (1/4 cup)
2 large free range eggs
30g caster sugar (2 1/2 TBS)
freshly grated nutmeg
demerara sugar for sprinkling
Trim the crusts off of the bread and butter each slice on one side. Spread half of the slices thickly with some apricot jam, on the unbuttered side. Put together with the other half of the slices like little jam sandwiches, with the buttered sides showing on the outside of each. Cut each sandwich in half diagonally and then place into the prepared dish.
Place the milk in a pan over low heat. Add the lemon zest. Scald. (Heat just until you see bubbles appearing around the edges. Do not let it boil.) Whisk in the cream.
Break the eggs into a bowl, add the sugar and beat together well. Whisk in the heated milk slowly. Strain the resulting custard into a beaker, then pour this custard over the bread mixture. Let stand for about 30 minutes so that it is absorbed somewhat. Sprinkle with some freshly grated nutmeg and a dusting of demerara sugar.
Place into the oven and bake for 30 to 40 minutes, or until the custard has set and the top is a golden brown. Serve warm.
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.JPG "Air Fryer Sweet Potato Fries")
.JPG "Air Fryer Sweet Potato Fries")
- 2 medium sized sweet potatoes
- 2 tsp light olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 1/4 tsp sweet paprika
- 1/4 cup (55g) mayonnaise (full fat or low fat)
- Sriracha chili garlic sauce to taste
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.JPG "Air Fryer Sweet Potato Fries")
.JPG "Air Fryer Sweet Potato Fries")
.JPG "Air Fryer Sweet Potato Fries")
.JPG "Air Fryer Sweet Potato Fries")
.JPG "Air Fryer Sweet Potato Fries")
.JPG "Air Fryer Sweet Potato Fries")
Air Fryer Sweet Potato Fries
Ingredients
- 2 medium sized sweet potatoes
- 2 tsp light olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (not salt)
- 1/4 tsp onion powder (not salt)
- 1/4 tsp sweet paprika
- 1/4 cup (55g) mayonnaise (full fat or low fat)
- Sriracha chili garlic sauce to taste
Instructions
- Peel the sweet potatoes and then cut each sweet potato into 1/4-inch-thick sticks. Place them into a bowl.
- Toss them together with the olive oil, salt, garlic and onion powders, paprika and black pepper, coating them evenly.
- Preheat the air fryer to 380°F.
- Cook until crispy in 2 or 3 batches, depending on the size of your basket. Do not overcrowd the basket. I recommend 12 minutes, turning or shaking them halfway through the cook time. This may vary based on your air fryer.
- While they are cooking, whisk the mayonnaise together with the Sriracha sauce to taste.
- Serve the sweet potato fries immediately along with the sriracha mayonnaise for dipping, if desired.
- 4 ounces (115g/scant cup) pasta, such as fusilli, shells, etc.
- a handful of cooked string beans, crispy tender
- 1/2 cup (4 ounces/115g) well seasoned grilled steak, cut into bite sized pieces
- 3 slices of crispy cooked bacon, crumbled
- 3 TBS grated Parmesan cheese
- 2 TBS good quality mayonnaise
- 2 TBS sour cream
- 1 tsp apple cider vinegar
- seasoning to taste (Montreal Steak seasoning, salt and pepper)
Some other main dish salads that you might enjoy that I have prepared here in The English Kitchen are:
GRILLED CHICKEN CAESAR SALAD - Grilled chicken, seasoned with my own Montreal Chicken Seasoning, along with crisp Cos (romaine) lettuce leaves, Streaky bacon, Crisp garlic croutons, plenty of Parmesan Reggiano Cheese and a brilliantly flavorful Caesar dressing complete the picture for a nice light supper everyone will love!
LAYERED COBB SALAD - Not only delicious but very pretty to look at as well. It has all of the elements of the infamous Cobb Salad, stacked in a tasty tower . . . crisp iceberg lettuce, rich and indulgent creamy ripe avocado . . . ripe sweet tomatoes, sharp spring onions . . . crisp and salty bacon and rich and tangy blue cheese. All with a deliciously creamy dressing! Makes for a lovely luncheon dish on its own or an amazing side dish when you are entertaining.
Steak & Pasta Salad
Ingredients
- 4 ounces (115g/scant cup) pasta, such as fusilli, shells, etc.
- a handful of cooked string beans, crispy tender
- 1/2 cup (4 ounces/115g) well seasoned grilled steak, cut into bite sized pieces
- 3 slices of crispy cooked bacon, crumbled
- 3 TBS grated Parmesan cheese
- 2 TBS good quality mayonnaise
- 2 TBS sour cream
- 1 tsp apple cider vinegar
- seasoning to taste (Montreal Steak seasoning, salt and pepper)
Instructions
- Cook the pasta to al dente according to the package directions. Drain well, rinse under cold running water to cool off and drain again. Gently pat dry and pop into a bowl.
- Chop the beans into 1 inch pieces and cut the steak into bite sized pieces. Sprinkle the steak with some of the Montreal steak seasoning to taste. Put the beans and steak into the bowl with the pasta.
- Whisk together the mayonnaise, sour cream and vinegar until smooth. Season lightly with some salt and pepper. Pour this over the steak, vegetables and pasta, tossing to coat everything.
- Gently fold in 2/3 each of the bacon and the cheese. Sprinkle the remainder over top and serve immediately.
You just can't beat having a delicious homebaked muffin for a great "Breakfast on the Go!" Now that the school year has begun once more in earnest . . . those morning moments are all the more precious. Breakfast being the most important meal of the day . . . it's also really important that you eat something which is substantial, fairly healthy and that will help to keep you going until at least coffee break time!
Children have early morning sports and club activities to dash off to, early morning buses to catch . . . mom and dad are trying to get everything sorted, showered and fed before they have to dash off to work . . . and the list goes on and on. It soon becomes far much easier to pick up a donut at the coffee shop on the way in, or feed the hungry babes with a pop tart or other equally as chemical and additive filled portable "breakfast" goodie. Not good . . . they might taste good . . . but they are just not good for you.
Wholesome and hearty muffins, baked with natural ingredients are a delicious and healthier alternative to a fast food breakfast sandwich or other "quick" choice. Taste tempting muffins such as these fabulous ones shown here today . . .
Muffins made with whole grains . . . fruit, not a lot of fat, not a lot of sweetening . . . filling and tasty nonetheless . . . and reasonably sized, not gargantuan. A muffin is supposed to be a muffin . . . not a cake baked in a muffin tin.
Breakfast on the go. Portable goodness. Very easy to bake ahead and freeze, and then just take out as and when you are wanting something quick, and wholesome . . . and filling. This will put some lead in your pencil and help to get you and your family through the morning without finding yourself hungry again half an hour down the road, and so starving by elevensies that you grab something very bad for you like a candy bar or a bag of crisps . . .
I used to have my own coffee shop years ago . . . and these tasty little babies were one of the most popular muffins on the menu. You can substitute mild molasses for the maple syrup if you wish, and other dried fruits for the sultanas . . . if sultanas are not to your taste.
The low fat buttermilk makes them moist . . . sweetened naturally with some maple syrup and muscovado sugar . . . whole bran cereal and unbleached plain flour . . . naturally sweet sultanas, high in fibre and low in fat. These are my breakfast winners! (Sans the butter, of course!! What can I say . . . I felt like indulging myself this morning . . . I can sometimes be quite naughty.)
*Everyday Maple, Bran and Sultana Muffins*
Makes 12 medium muffins
I like my Bran Muffins chock full of raisins, but feel free to subsitute other dried fruits such as blueberries, cranberries or chopped apricots or dates.
Moist and delicious muffins! Not too sweet. I bake these and then store them in the freezer. Then I take them out, one or two at a time and just reheat them for a few seconds in the microwave.
375ml of low fat buttermilk (1 1/2 cups)
2 large free range eggs
4 TBS unsalted butter, melted
60ml of sunflower oil (1/4 cup)
60ml of pure maple syrup (1/4 cup)
50g of all bran cereal (about 1 1/2 cups)
225g of raisins (1 1/2 cups)
100g of plain flour (1 cup)
30g of wheat or oat bran (1/2 cup)
50g of soft light brown muscovado sugar (1/4 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
50g of toasted chopped walnuts, or pecans (1/2 cup) (optional)
Preheat the oven to 200*C/400*F/ gas mark 6. Butter a standard sized 12 cup metal muffin tin(2 1/2 inch diameter cups) really well, including the top of the pan. Set aside.
Combine the buttermilk, butter, eggs, oil, maple syrup, bran cereal and raisins in a large bowl. Set aside for 5 to 10 minutes to soften the bran and plump the raisins.
Whisk the nuts (if using), flour, wheat bran, sugar, baking powder, soda and sea salt together in another bowl. Make a well in the centre and add the liquid mixture. Fold together just to moisten. Divide the batter between the muffin cups, filling them just level with the edge of the pan. Bake in the centre of the oven for 20 to 25 minutes, until the tops are golden brown, well risen and spring back when lightly touched. A toothpick should also come out of the centre clean. Don't overbake. Allow to sit in the pans for 5 minutes before removing to a wire rack to cool. Serve on the day, or freeze in air tight containers for up to 3 months. (Reheat for about 30 seconds in the microwave when you are ready to eat.)
Here we are again with another Meals of the Week Post. Usually on Sundays I do a round up and share with you, my readers, all the delicious meals I cooked for myself over the past days. I didn't eat at home very day, but wherever possible I have provided a "like" substitute from my recipe archives to share with you.
With the summer months my eating gets a bit lighter and not so much "comfort food." There are a lot more salads, and cold coalitions. Quick and easy, as always is the order of the day, because, lets face it, who wants to be chained to their kitchen in the summer time!
I love doing these posts because they help me to take a realistic look back on how I have been eating and help me to plan my week ahead. I hope that they will do the same for you.
Nobody who lives on their own should be consigned to eating frozen ready meals or dinner from a tin! That's my goal anyways. I love to cook and I love to eat and I love simple uncomplicated food.
Food doesn't have to be fancy, fattening or complicated to taste good!
SUNDAY, July 2nd - Chicken and Ham Lasagne
Because we had had a family dinner at my sisters on the Saturday for Canada, we did not share a meal together on Sunday. Cindy fancied a day off and I don't blame her! We decided to have supper together on Monday instead. I had supper at home for myself. I heated up a portion of Chicken and Ham Lasagne that I had in the freezer.
The original recipe makes 4 - 6 portions and freezes beautifully in single sized portions. I tell you how to do this on the recipe page. It is filled with plenty of chicken and ham, spinach and has a lush rich creamy sauce. This is one of my favorite kinds of lasagne.
I enjoyed it along with a side salad and was a very happy camper.
MONDAY, July 3rd - Dinner at Cindys
We had our Sunday family dinner on Monday at my sister's. She cooked a pork tenderloin in the air fryer which she served along with some roasted potatoes, onions and carrots and she cooked these Presidents Choice Stampede Corn Ribs to go along with it. We had both been wanting to try those. She was the first person brave enough to take the step.
Prognosis, they were okay. Not as good a corn on the cob for real, but not bad either.
If you want to cook a delicious Sheet Pan Pork Tenderloin Dinner, just click on the link. There are roasted pieces of pork tenderloin, squash and brussels sprouts, all roasted together on a sheet pan. The whole thing is done in about half an hour. Some fluffy mashed potatoes go well on the side.
TUESDAY, July 4th - Low Carb Turkey Burger
I played it safe on Monday and made myself a delicious low carb Turkey Burger. Every bit as delicious as a burger in the bun, this tasty burger is beautifully flavored with parsley, onion, salt, pepper, garlic and mayo. The may helps to keep it moist, as does the pat of butter sealed in the center.
A slice of cheese is melted on top and the burger is served atop a thick slice of ice berg lettuce that has been spread with a lush garlic aioli mayonnaise. I promise you won't miss the bun. This is fabulously tasty!
WEDNESDAY, July 5th - Dinner out with Dad
On Wednesday nights I always go out for dinner with my dad and his friend Hazel. This week my sister Cindy joined us. We both had the Haddie bits, which are broken bits of haddock deep fried and served with chips and coleslaw. Dad and Hazel both had the fish and chips.
I'll be honest. Haddie Bits are not my favorite thing. I should have just had fish and chips. But it was nice to be there with dad and everyone.
The recipe I am sharing for this night are these fabulous Cornmeal Crusted Cod Cheeks. Cod cheeks are a tasty little nugget of cod fish found, you guessed it, in the cheek area of the Cod. Very tender and juicy when cooked properly. They cook very quickly. You could do the same thing with cubes of cod fish. There is also a delicious coleslaw recipe on the same page
THURSDAY, July 6th - Air Fryer French Bread Pizza
My sister and I were supposed to go to Jonny's for lunch on Thursday as it was her Birthday, but when we got there the kitchen wasn't open, just the ice cream part. So we decided to do it next week.
Instead I went home and made myself an Air Fryer French Bread Pizza using a leftover ciabatta I had in the freezer. It is a fabulous recipe, sized perfectly for only two people and it cooks in the air fryer without heating up the kitchen! I had a simple salad on the side.
FRIDAY, June 7th - Spanish Cod
On Friday I had some Cod in the freezer which I wanted to use up and so I made myself a tasty dish of Spanish Cod that I served with some brown rice and steamed green beans.
I love cod done this way. It is lightly dusted with flour and lightly pan fried til golden brown on both sides with a few sprigs of thyme, and then served on a bed of a lush Spanish Tomato sauce made with good tomatoes, onions and chopped peppers. This is truly a beautiful dish. Healthy as well!
SATURDAY, July 8th - Easy Chicken Gyros
Had the family over to celebrate my sister's 65th Birthday. We dined on the grilled chicken from my Easy Chicken Gyros, done on my Cuisinart grill. We did not do the flat breads. Instead we had Baked Potato Salad, Macaroni Salad, a mixed green salad, sliced cucumbers and tomatoes, and garlic bread.
For dessert we had a Traditional Victoria Sandwich Cake. Family times are the best of times!
So there you have it, my meals of the week. As you can see, once again, I ate really well. There was no waste and I got in a lovely variety of things. Some healthy and some not! Hopefully this will give you some ideas of how to plan some meals for yourself!
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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