I know I should have some heart shaped cookies or some such here to show you today as tomorrow is Valentines Day, but I just don't have them . . . sorry about that! I do have some rather tasty Coconut and Cherry Cookies however! I think that a bite of one of these and you will soon forgive me as they are delicious. It's a recipe I got from an Amish Cookery book and we all know how great those Amish Cookers are. I downsized it as the original recipe made twice the cookies and there are only two of us, one of us being a diabetic. 'Nuff Said.
I saw this recipe on Food 52 and the idea of whole chicken pieces done in a gratinee really intriqued me. It sounded fabulous and looked delicious. I am a sucker for a Gratinee. It sings to my heart every time. I have had plenty of gratinee vegetables in my time, and a few casseroles, but never whole pieces of chicken done this way!
I cooked a Beef Brisket in the slow cooker at the weekend for a special project I am working on. (To be revealed at a later date.) I ended up with a decent amount of leftover cooked brisket and decided to make a Poutine with it . . . but not just any Poutine, but a Barbeque Beef Poutine!
Mrs Crimble's (the gluten free people) recently sent me some of their New Range Authentically French Gluten Free Continental Cakes products to try out. Yes, I am a very lucky girl. The new Authentically French range from Mrs Crimbles, includes two deliciously gluten free products: Classic madeleines and Chocolat Madeleine with a rich chocolate filling. They are individually wrapped and made in France. These little cakes are perfect for adding to lunch boxes or for adding a special touch to the breakfast table.
For the perfect big night in debbie&andrew’s has a selection of recipes that put a little heart into mealtimes. Whether it is a paleo breakfast muffin, a perfectly paired pie for supper or an aphrodisiac fig salad for lunch, debbie&andrew’s sausage recipes are guaranteed to have affection built in!
Mix a pancake,
Stir a pancake,
Pop it in the pan;
Fry the pancake,
Toss the pancake,
Catch it if you can.
~Christina Rossetti
I always wondered who wrote that poem and now I know. I had no idea it was Christina Rossetti! In honor of Shrove Tuesday, otherwise lovingly known as Pancake Day, I thought I would list all of my pancake recipes for you! All in one spot! I do love pancakes, don't you? This was the only time we ever had pancakes when I was growing up and we could have our fill. My poor mum, must have been standing there cooking them for ages, as we could never get enough of them!
Now, lets get flipping onto some gorgeous tastiness. Which ones will tempt your palate. I would sure love to know!
Technically not a pancake, but I can't tell the difference. Pikelets. Similar to a drop pancake, except served cold with jam and butter, with tea. Scrumptious.
Baked Apple and Cranberry Pancake, large enough for the whole family and stogged full of apples, toasted walnuts and dried cranberries. Delicious!
Applesauce Pancakes with A Spicy Apple Syrup. These delicious pancakes are moist and fluffy, with a slightly sweet and
spicy apple flavour. The apple syrup makes the scrummiest topping.
My personal favourites . . . Honey and Raspberry Pancakes with a sweet raspberry topping and a scoop of vanilla bean ice cream. So delicious. These pancakes are very crepe like.
Fluffy Ricotta Pancakes. These fluffy pancakes have a deliciously creamy texture. They make a
particularly scrumptious breakfast for that special someone in your
life, but they also make a delicious dessert when topped with sweetened
whipped cream!
Oatmeal Cookie Pancakes. Oatmeal Cookie Pancakes are the best! You get all the wholesome and
nutty flavour of a tasty Oatmeal Cookie . . . except in the glorious
deliciousness of a breakfast pancake!
Diabetic friendly, Oatmeal Pancakes with Maple Fruit. They are nutritious, delicious and filled with goodness as well. The pancakes are
sugar free, with only a touch of maple flavoured sugar free syrup
added.
Whole Wheat and Cheddar Pancakes with a Spiced Apple Topping and Syrup. Oh boy, sooooo good! So tasty and so fluffy, using both plain and white flours and the tasty
addition of wheat bran for extra goodness . . . and then just a touch
of strong cheddar . . .
Rice Pudding Pancakes. All the flavours of a rice pudding . . . custardy rich egg . . . nutmeg,
vanilla . . . rice . . . cooked into a tender and fluffy pancake . . . served with a delicious sweet/tart blueberry syrup!
Cranberry and Oats Buttermilk Pancakes. I like to serve these delicious babies with homemade Buttermilk Syrup for a real taste treat!
Strawberry Buttermilk Pancakes with Honey and Vanilla Butter. Feel free to substitute
other berries for the strawberries. Blueberries, raspberries and even
sliced banana works well! That butter on it's own is great on toast, etc. Fabulously tasty!
Blueberry and Granola Buttermilk Pancakes. You get the sweetness of the berries, and then the crunch of the
granola. Healthy, healthy, healthy! With the anti-oxidants from the
berries and all the vitamins and goodness from the granola you almost
feel like mother earth herself! Of course a pat of butter and some pure
maple syrup complete the picture!
Sticky Toffee Pancakes. Is this dinner or dessert! fluffy Scotch Pancakes, stogged full of sticky dates, all light and
fluffy . . . topped with a scoop of really good Vanilla Bean Ice Cream .
. . and then slathered with a warm Sticky Toffee Sauce . . . mmmm . . .
can't you just taste them now!!!
Irish Pancakes. Better than the American kind I think. Golden, light and fluffy. Serve
hot with some softened butter, preserves (or syrup) and a nice hot mug
of whatever floats your boat.
Cinnamon Roll Pancakes. A basic simple pancake batter, with a buttery cinnamon swirl piped
over top while you are cooking the first side. Then you just flip them
over and cook the under side and slip the finished pancake onto a warm
plate. I like to serve these with my homemade Cream Cheese Syrup.
Silver Dollar Pancakes. I saved the best for last! These were one of the favourite types of pancakes I made my kiddos.
Silver Dollar pancakes . . . so called because they are about the size
of a silver dollar. They loved them because they could fit a whole one
in their mouths at once . . . little piggies . . . I loved them because
they were soft and tender and fluffy inside, with just a tiny bit of
crunch and wholesomeness from the small addition of cornmeal.
And if you are in the mood for a traditional British Pancake, you can't beat these . . .
British
pancakes are very different than North American pancakes. They are
more like a crepe. I love them. Sprinkled with lemon juice and sugar
and rolled up. Spread with nutella, etc.
100g plain flour (generous 3/4 cup)
2 medium free range eggs
300ml semi skimmed milk (1 1/4 cup)
vegetable, sunflower oil, or butter for frying
pinch salt
Take the flour and salt, and sieve into a large bowl to get some air into the mix. Make a well in the centre and add the eggs. Mix the eggs into the flour using a whisk or fork, gathering more flour into the mix as you go. Continue whisking and add a little milk at a time until you have a smooth even mixture, with a consistency of thin cream.
Get your frying pan really hot, then reduce to a medium heat. Use kitchen paper to lubricate the pan with butter or oil, and pour in a couple of tablespoons of batter to test how much you need to get the thickness right. It's easier to pour the mixture using a ladle for a single smooth pouring motion. Tilt the pan to distribute a thin and even layer of batter, pouring any excess batter back into the bowl.
If the pan is at the right temperature, the underside of your pancake should turn golden brown in about 30 seconds and you will be able to shake it loose and turn it over. Use a palette knife to gently lift the edges of your pancake to ensure it is developing the perfect golden brown colour.
A quick shake of the pan should confirm the underneath is cooked, and the pancake will shake loose. It's now ready to flip, so slide the palette knife under and quickly turn it over. Make sure the pancake is flat in the base of the pan and leave to cook for a further 30 seconds.
Turn it out onto a plate and continue the same process with the remaining batter. Serve them as soon as they're done or stack them on a plate to reheat when you're ready.
Classically topped with a simple squeeze of lemon juice and a sprinkling of sugar, try branching out with a handful of chocolate chips instead, a drizzle of maple syrup, or even ice cream and stewed fruits. Be creative!
To reheat:
Oven: Stack on a plate and cover with foil before placing in a preheated oven to 180C/fan 160C/gas mark 4 for 5-10 minutes.
Microwave: Stack on a microwavable plate and cover with cling film. Pierce the cling film with a few holes and heat on high for 1 minute.
And if you are in the mood for a traditional British Pancake, you can't beat these . . .
*Perfect British Pancakes*
Makes 10 - 12Take the flour and salt, and sieve into a large bowl to get some air into the mix. Make a well in the centre and add the eggs. Mix the eggs into the flour using a whisk or fork, gathering more flour into the mix as you go. Continue whisking and add a little milk at a time until you have a smooth even mixture, with a consistency of thin cream.
Get your frying pan really hot, then reduce to a medium heat. Use kitchen paper to lubricate the pan with butter or oil, and pour in a couple of tablespoons of batter to test how much you need to get the thickness right. It's easier to pour the mixture using a ladle for a single smooth pouring motion. Tilt the pan to distribute a thin and even layer of batter, pouring any excess batter back into the bowl.
If the pan is at the right temperature, the underside of your pancake should turn golden brown in about 30 seconds and you will be able to shake it loose and turn it over. Use a palette knife to gently lift the edges of your pancake to ensure it is developing the perfect golden brown colour.
A quick shake of the pan should confirm the underneath is cooked, and the pancake will shake loose. It's now ready to flip, so slide the palette knife under and quickly turn it over. Make sure the pancake is flat in the base of the pan and leave to cook for a further 30 seconds.
Turn it out onto a plate and continue the same process with the remaining batter. Serve them as soon as they're done or stack them on a plate to reheat when you're ready.
Classically topped with a simple squeeze of lemon juice and a sprinkling of sugar, try branching out with a handful of chocolate chips instead, a drizzle of maple syrup, or even ice cream and stewed fruits. Be creative!
Oven: Stack on a plate and cover with foil before placing in a preheated oven to 180C/fan 160C/gas mark 4 for 5-10 minutes.
Microwave: Stack on a microwavable plate and cover with cling film. Pierce the cling film with a few holes and heat on high for 1 minute.
Chicken with a Cheese and Ham Crust. Chicken with cheese and ham on top. Not rolled. Just layered. Completely delicious.
I always think it's pretty amazing what you can do with just a few ingredients and a little bit of ingenuity. Like this recipe here today.
I had a small bit of leftover ham that I wanted to use up and some chicken breasts and so after putting my thinking cap on I came up with a delicious and simple little entrée that went down a real treat and went together lickity split!
I always have cheese in my refrigerator. Actually I usually have several kinds. We like cheese. Guilty as charged.
I always have cheese in my refrigerator. Actually I usually have several kinds. We like cheese. Guilty as charged.
It's just one of those things we are never without. One of our refrigerator basics as it were. I also had a roll that was left from another meal and so I used that as well.
With a handful of stale bread crumbs, some cheese and a bit of chopped ham, together with some chopped parsley and some garlic . . . a knob of butter.
With a handful of stale bread crumbs, some cheese and a bit of chopped ham, together with some chopped parsley and some garlic . . . a knob of butter.
All put together and sprinkled on top of two plain (seasoned) boneless, skinless chicken breasts. Chicken breasts are like the blank canvases of the poultry world.
There is practically nothing that won't go with them, or that they won't go with!
Half an hour in the oven and dinner was served . . . and it was delicious. We had some steamed new potatoes and broccoli on the side.
Half an hour in the oven and dinner was served . . . and it was delicious. We had some steamed new potatoes and broccoli on the side.
In the time it took to do them, the chicken was done and we sat down to a delicious meal which took next to no time to prepare and got rid of a few bits in my refrigerator and cupboard that needed getting rid of.
Thrifty and delicious. You can't go wrong. The quantities are for two people, but this is one of those things that can easily be increased to feed more!
All the flavors of Chicken Cordon Bleu without any of the faffing about! I like that!
Quick,
easy and delicious. I had a tiny bit of ham leftover that I wanted to
use up. Waste not want not. It went perfectly. Kind of like a
deconstructed cordon bleu.
2 single boneless, skinless chicken breast fillets
(about 4 ounces each)
(I used a stale ciabatta roll)
2 TBS chopped fresh parsley
1 small clove of garlic, peeled and minced
1 TBS butter, melted
Preheat the oven to 190*C/375*F/ gas mark 5.
Put the bread crumbs into a small bowl. Toss together with the butter, parsley, cheese, ham and garlic.
Place the chicken breast fillets into a buttered baking dish. Cover each one with an equal portion of the bread crumb mixture.
Bake for 25 to 30 minutes, until golden brown and the juices from the chicken run clear. Serve hot.
*Ham and Cheese Crusted Chicken for Two*
Serves two
salt and black pepper
60g of fresh bread crumbs (about 1 cup)
a small handful of chopped cooked ham (about 1/4 cup)
60g grated strong cheddar cheese (1/2 cup) 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: theenglishkitchen@mail.com
Be the hero of the party and serve up some really tasty game day food for tonight's Super Bowl American football extravaganza! I have brought together all of my finger-food appetiser dishes that I think would go over really well with the family and guests. With a delicious mix of the traditional and the not traditional, these are sure to put a smile on everyone's face as they root for their favourite teams! Why not try something a tad bit different this year!
I was recently sent some products from Orgran the Gluten Free people so that I could try them out before Pancake Day which is on Tuesday February 9th. I am still waiting to hear whether I am a coeliac or not, (I go on Monday, wish me luck!) so I was quite excited to be able to try these out. Having to give up wheat and products which contain gluten is not an easy prospect, especially when you think of how many things are on the market which contain wheat or gluten and so options like these are really quite exciting!
I had to cook a meal earlier this week to take to a member who has not been well. I baked a casserole and made a salad, and then I decided to bake some cookies for the children in the family. I love to bake, but more often than not I can't eat what I bake, so it's nice to be able to bake something which is going to be going to kiddies I know will be able to appreciate it.
This is an oven sandwich that I used to make often for my kids when they were growing up. They're delicious, simple to make and they use ingredients I normally have in my larder. So they are a bit of a store cupboard meal. Also if you use low fat cheese and mayonnaise, they are not that unhealthy. Especially if you serve them with some vegetable sticks or salad on the side.
I have been taking a Cooking for Diabetes Class thru the NHS on Thursday afternoons for the past month. Today is my last class. I really wasn't sure if I would learn anything by taking the course, but I have to say that I have been pleasantly surprised and I have really learned an awful lot. Plus everything we have cooked has been healthy, low in fat, high in fibre and quite surprisingly delicious!
I am a child of the 50's/60's/70's. There was not a lot in the way of convenience foods when I was growing up. Being born in 1955, food in our home was really simple. We didn't have access to exotic ingredients. Pineapple was probably one of the most exotic ingredients we had and that came in a tin. I don't think I ever saw a fresh one until I was an adult. I did not live in a large urban area. We had the rodeo room ( which was a family restaurant), a Chinese Restaurant in the village, and the cafe in the Metropolitan department store which had super french fries, that I still remember and drool over. We also had a local, family run and owned Bakery that had great bread and made delicious donut twists.
I never ever tasted a pizza until I was about 16 years old and it was by way of a Chef Boyardee Pizza mix that a boyfriend brought over and showed us how to make. I remember thinking that it was pretty good, and actually it really was tasty. The sauce had plenty of flavour and the crust wasn't too bad either. So was the Kraft one . . . if I am being honest, and I always try to be.
February being the month of love and all, I have my mind very much on baking treats for the man in my life over these next couple of weeks.
If I had children here or grands I would be baking them for them also. Alas I do not, so the Toddster is the one who benefits the most from my desire to bake all things pertaining to love.
I do like to spoil him from time to time.
It's not all pasta and chocolate which he just cannot bear is not fond of . . . I do try to cook to please him now and again, and if I am being honest . . . most of the time.
They do say that the way to a man's heart is through his stomach!
These little strawberry tarts are fabulously easy and look so impressive when done. Especially if you use my method of lining the tins, which I borrowed from my friend Julie when she was a PC consultant.
It works really well with all sorts of things . . . cookie doughs, pastry, etc. (You haven't lived until you have made little chocolate chip cookie dough tartlettes filled with dulce de leche and topped with a dab of chocolate buttercream. Scrummo!)
Anyways, I digress.
Little strawberry tarts. Butter pastry. Sweet strawberry, jam and lime filling. Topped with a cute little heart.
The Toddster loves them! (with some squirtie cream) I am thinking though that a bit of clotted cream would also not go amiss.
These also go very well for tea parties. Just sayin'
*Valentine Berry Cutie Pies*
Makes 24 mini muffin sized pies
Printable Recipe
Dainty delicious little pies, perfect for a little tete a tete with the one you love.
butter for buttering the pan
12 ounces strawberries
2 tsp cornflour
2 TBS strawberry jam
the finely grated zest of 2 limes (I use my microplane fine grater)
1 pound of all butter pastry, or ready made sweet shortcrust pastry, chilled
a little plain flour for dusting
Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter a 24 section mini muffin tin (pampered chef makes one) or two 12 hole mini muffin pans. Set aside.
Roughly chop the strawberries. Put them in a mixing bowl and then gently stir in the cornflour, jam and lime zest.
This is how I do it: I pinch off walnut sized pieces of dough. Roll into balls and then press the balls into the muffin tins with my Pampered Chef Pastry press thingie, but you could also use the end of a rolling pin, or wooden spoon, floured, or in a real pinch, your thumbs.) Fill each little shell with a bit of the strawberry mixture. Roll out the remaining pastry to 1/4 inch thickness. Cut into little shapes as you wish. (I cut mine into hearts) Place one shape on top of each tart.
Bake for 15 minutes, or until golden brown. Allow to cool in the tins for about 10 minutes before loosening with the tip of a knife and transferring to a wire rack to finish cooling completely.
If desired dust with some icing sugar to serve. (I forgot to do this before I took the pictures!) Share them with your honeybun.
No Mitzie . . . I'm afraid they are not good for little dog's waistlines . . . no matter how cute the little dog may be.
I have to admit that I am particularly fond of the flavour of cinnamon. When I was a child it was a real treat if my mother made us cinnamon toast or cinnamon rolls. Cinnamon just tastes like Home Sweet Home to me. That's why when I saw this recipe for Snickerdoodle Bread I was very much intrigued, but then when I read the ingredients I thought to myself . . . can't make it as we don't have cinnamon chips over here. Sigh . . . but then . . . I put my thinking cap on.
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