One of the favourite meals my mother used to make for our family when I was growing up was Cabbage Rolls.   My father loved the meat but not the cabbage.  

I loved the cabbage but not the meat, so we used to trade.  I'd give him my meat and he would give me his cabbage.  Everyone was happy.   Mom used to cook carrots and potatoes in the pot along with the cabbage rolls.  It was a rib sticking meal in one!



Cabbage and cabbage rolls remain a real favourite in my home to this day, although admittedly there are times when I am just craving the flavour of them but hesitate to make them as they are a LOT of work. 

 

There is a cabbage and sausage casserole I make which is called Stuffed Cabbage Trou Style and its just gorgeous.  

The other day I got to thinking . . . what if I used the same principle  except adapted it to use Cabbage roll flavours . . .  and we all know what happens then.  I just had to give it a go!



It turned out to be quite delicious!  I am so glad that I made it.  It was a lot less trouble than regular cabbage rolls, and yet it had the flavour of cabbage rolls, compacted into a round cake that you can cut into wedges.

 

You will want to use a good quality sausage with this.  I like Debbie & Andrew's Sausages myself.   They are meaty and organic and gluten free, and their Cumberland are just filled with flavour.  I like to know what is in my sausage and these are quite simply fabulous.  In any case I hope you will give this a go!  I think you will find it's delicious, simple to make and a real family pleaser.



 *Lazy Cabbage Roll Bake*

Pre-heat the oven to 150*C/300*F.  Generously butter a large casserole dish.  Set aside.  Cut a piece of greaseproof paper to fit the top and set this aside as well.



Place the sliced cabbage into a large pot of salted water and bring to the boil.  Cook for five minutes, then drain well.  Run cold water over it to stop it from cooking any further and drain well again.


Remove the skins from the sausages and discard.

Layer 1/3 of the cooked cabbage in the casserole dish.  Season well with salt and pepper.  Top with 1/2 of the sausage meat, pressing it out to fit over the cabbage.  Top with another 1/3 of the cabbage.  Season again and then top with the remaining sausage meat, pressing it out as before.  Top with the last of the cabbage, season again,  Pour the tomatoes over top. Dot with butter.  Cover tightly with a layer of greaseproof and the the lid of the casserole dish.  Bake in the pre-heated oven for 2 1/2 to 3 hours, until the cabbage is meltingly tender.  Serve, sliced into wedges with your choice of side dishes.  We like steamed rice and mixed vegetables with this.  Enjoy!



Note - I was not sent any sausages to use in this recipe, nor was I paid to promote Debbie & Andrew's sausages.  I quite simply like them and I think you would too. 

 

• ISBN-13: 9781631590634
• Publisher: Quarry Books
• Imprint: Quarry Books
• Publication date: 17 Dec 2015
• Edition: Bilingual (English, Italian)

This is a delicious and simple to prepare entree that I probably haven't made in about two years now.  It was something that I used to cook up for the Mr quite often when I cooked at the Manor down South.  

It was his favourite meal and often requested. It is very quick and easy to make.  Its also very tasty!



 

I never minded making it for him, even as a last minute request.  I love it when people love to eat what I cook and making them happy. Pleasing others makes me happy.  

I was sitting here thinking yesterday, looking at a package of chicken breasts and then I thought to myself, in all the years I made this for the Mr . . . I never ever actually made it for us at home.  Time to rectify that!!!

 

It's no surprise that it was one of his favourite suppers.  The chicken always turns out moist.  I'm not sure why that is. 

Perhaps it's those tangy marinated artichokes in the topping . . . could they be the secret tenderizing ingredient???  All that flavour . . . garlic and herbs . . . and the slight tang of the artichokes, meltingly tender . . .



Maybe it's that creamy mayonnaise that you stir the artichokes into???  I like to use a good quality mayonnaise. I use Hellman's or a French Mayonnaise.  

 You can use low fat.  They both work quite well, although you may find the low fat one to be a tad bit sweeter. They have to put something in there to replace the rich flavour of fat.

 

Do you think it might be all that delicious Parmesan cheese???   It adds a deliciously savoury and salty touch to the mix. 

This goes so very well with the artichokes and creamy mayonnaise . . . and the herbs . . . let's not forget the herbs . . . and the garlic too . . .



Know what I think???  I think it's all of them together . . . slathered over those tasty pieces of chicken.  That and the quick cooking time . . . the ease of preparation . . . not to mention that extra little bit of love that I throw into the mix.

That, I can't help you with folks.  It has to come from YOUR heart . . . but I'm sure that won't be a problem.
 
 “Cooking is at once child's play and adult joy. And cooking done with care is an act of love.”
 ~Craig Clairborne

 

Bon Appetit!!



 *Artichoke Chicken Bake*
Serves 4
Printable Recipe

This is quick, easy and delicious.  What more could you ask for.  You can never have too many recipes like this one in your repertoire.

1 280g jar of marinated artichoke hearts, drained and rinsed (about 1 cup of artichoke hearts)
135g of finely grated Parmesan Cheese (3/4 cup)
165g of good quality mayonnaise, can use low fat (3/4 cup)
1 clove of garlic, peeled and crushed
pinch of dried crushed chilies
1/2 tsp freeze dried basil
1/2 tsp freeze dried oregano
fine sea salt and freshly ground black pepper to taste
4 large boneless skinless chicken breasts, cut in half crosswise

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a shallow baking dish.  Place the chicken pieces into the baking dish.  Season each one generously with salt and black pepper.

Stir together the artichokes, mayonnaise, garlic, crushed chilies, basil, oregano and cheese, mixing well together.  Spread this mixture over top of the chicken pieces, covering them evenly.

Bake for 30 to 35 minutes, uncovered, until the topping is golden brown and the chicken is cooked through.  The juices should run clear.  (Depending on the thickness of your chicken breasts it may not take this long.) 

This is really delicious served with some potatoes or rice on the side. I personally love steamed rice with this myself. I also like to serve a leafy mixed salad and a vegetable.  As artichokes have a very similar flavour to green beans, I would recommend another vegetable. Perhaps some mashed winter Squash, turnips or carrots/peas.  Even steamed Brussels Sprouts would go very well.  

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 Thanks so much for visiting. Do come again! 

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I always pick up extra tins of beans and chili when they are on special at the shops.  They make great store cupboard ingredients.  

Sometimes its kidney beans, or cannelini, borlotti or chick peas . . . and sometimes it's refried beans.   They always come in handy.



 

Especially these days when our food budget is very tight, and more often than not I find myself looking for an economical and filling meal for the two of us, but also something which is delicious.  These Mexican Pizzas do just that.  

They are a great way to make a tin of beans and a tin of chili stretch to feed four people. They are also incredibly delicious. I love them!

They're quick to make and are very, very tasty.  I often am able to pick up jars of salsa on special as well.  

In any case I always have one or two in the store cupboard, along with pouches of green and black olives, which I also pick up when they are only 99p for each pouch. A real bargain as they are filled with plenty of flavour!

I also pick up extra blocks of cheese when they are on special as well.   I throw them into the freezer, which means I also always have an additional source of protein to hand.  

Having all these things in my store cupboard means I always have the things I need to throw together a tasty and economical meal at the drop of a hat.

I also make my own tortillas from scratch.  I've been doing it for years.  You will find the recipe below.  

It makes more than you will need for this recipe, but they also freeze very well, so that's not a problem and they come in handy for all sorts.  

You can use them for wraps, or enchiladas, or soft tacos.   if you don't like to use lard you can use Crisco or White Flora or Trex.  All work well.  

I do hope you will give these a try and that you enjoy them as much as we do, and when you do that you come back and let me know!  

Of course you could make your own chili con carne, or use leftover chili.   I just wanted you to know that a tin of chili works just as well and is really handy!

*Mexican Pizza*
Serves 4
Printable Recipe

Who wouldn't love an individual Mexican pizza all to themselves, especially when they are this tasty!  (Also very simple to make!)

8 6-inch flour tortillas
1 tin of stag chili con carne
1 clove of garlic, peeled and minced
1 tin (400g/16oz) tin of refried beans
1/2 to 1 tsp chipolte chili paste (depending on how hot you like it)
1 300g jar of tomato salsa (about 1 cup) divided
3 spring onions, chopped
a handful of green olives, pitted and chopped
a handful of black olives, pitted and chopped
120g of grated strong cheddar cheese (1 cup)
130g of grated Monterrey Jack cheese (1 cup)
shredded lettuce and sour cream to garnish

Preheat the oven to 200*C/400*F. gas mark 6.   Line several large baking trays with foil.  Spray the foil with nonstick cooking spray.

Place the chile and refried beans into a bowl and mash well together along with the garlic and chipolte chili paste.   Place 4 of the tortillas onto the baking trays.  Divide the bean mixture between each and spread over to cover.  Top with the remaining four tortillas, pressing down lightly to stick together.

Bake them in the heated oven for 10 minutes.  Remove from the oven.   Spread half of the salsa over top of each pizza, dividing it equally between the four.   Mix the cheeses together and divide this amongst the pizzas as well, sprinkling it over top.  Sprinkle with the spring onions and olives.   Return to the oven for a further 5 to 10 minutes, until the cheese is melted and the pizzas are crisp on the edges.

Allow to cool slightly before serving garnished with additional salsa, lettuce and sour cream.  Delicious!

 




*Flour Tortillas*
makes 14 to 16
Printable Recipe

So easy to do and so much tastier then the shop bought ones.

150g of plain flour (1 1/2 cups all purpose)
100g of strong flour (1 cup bread flour)
2 1/2 tsp baking powder
1 tsp fine sea salt
110g of lard or white flora (1/2 cup)
250ml hot water (1 cup)

In a large mixing bowl, combine both types of flour, baking powder and salt. Drop 1/2 cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed.

Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour. Break the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.

 Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.

Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough. Serve immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven. 

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 Thanks so much for visiting. Do come again! 

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