Kinda like a muffin. But not like a muffin . . .
Today is the day I turn 61. However did that happen? I don't know, but it has and there is no lamenting it. I am 61. This is the cake I make myself every year for my Birthday. Raspberry Celebration cake.
Of course I can never leave well enough alone and so I adapted it to our own tastes and what I had in the cupboard, etc.
Another confession . . . I don't eat cheap tuna. I don't like it. I don't like the way it tastes and I am, yes . . . a tuna snob. An old Italian woman stopped me in the grocery store one time and told me to only ever buy Albacore Tuna, that the rest was garbage.
Another confession . . . I don't eat cheap tuna. I don't like it. I don't like the way it tastes and I am, yes . . . a tuna snob. An old Italian woman stopped me in the grocery store one time and told me to only ever buy Albacore Tuna, that the rest was garbage.
Well, you just have to trust old Italian women, don't you? They know what they are talking about. That same woman told me that I should only ever buy rounded ended carrots, that they were sweeter and she was right about that too. ☺
So I digress . . . I love a good tuna melt and I love a good tuna casserole . . .
A Tuna Melt Casserole has to be delicious right? RIGHT!
WHAT YOU NEED TO MAKE TUNA MELT CASSEROLE
1 pound of large rigatoni pasta
2 broccoli crowns, broken into florets (about 4 cups)1 tsp dried mustard powder
2 pints milk (4 cups)salt and pepper to taste
4 ounces swiss cheese, grated (1 cup)
In any case I hope you will give it a go, and that you enjoy it as much as we do. Okay, so my husband wasn't too happy about the pasta part, but he said for a pasta dish it was pretty good. I take that as a bonus! ☺ I did cut the recipe in half to make only three servings.
*Tuna Melt Casserole*
Serves 6
1 tsp dried mustard powder
2 pints milk (4 cups)
salt and pepper to taste
4 ounces swiss cheese, grated (1 cup)
Slowly whisk in the milk. Bring to the boil slowly, and cook until thickened, whisking constantly. Stir half of the cheeses to melt.
Season with salt and black pepper to taste. Stir in the drained
and flaked tuna and the broccoli and cooked pasta.
Preheat the oven to 200*C/400*F/ gas mark 6.
Scatter over the remaining
cheese. Cover with a buttered sheet of foil and then bake for 25
minutes until bubbling. Uncover and bake for 5 minutes longer. Serve
hot.
Note - I did cut the recipe in half with great success. Mitzie enjoyed any leftovers as a treat for her tea.
Here are the measurements for half the recipe:
1/2 pound (8 ounces/225g/2 cups) of large rigatoni pasta
1 broccoli crowns, broken into florets (about 1 cup)1/2 tsp dried mustard powder
2 cups (480ml) milk salt and pepper to taste
2 ounces swiss cheese, grated (1/2 cup/ 60g))
Yes, she is one very spoilt pooch!
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!
As soon as I saw this recipe over on my friend Pam's blog (On The Bright Side) I knew I wanted to try it. We like baked beans and we like hot dogs. I like simple. This recipe ticked all the boxes!
I am really enjoying my overnight oats! I loved the peanut butter and banana ones and the other day I tried Raspberry Bakewell Oats, with some of the berries from our garden! Delicious!
One of the young Elders we have here at the moment (male missionary) is a Coeliac. He's from Sweden and I don't think he has long left on his mission. We had them for tea last weekend and I baked him a special Gluten Free Almond, Coconut and Vanilla Cake for dessert.
The whole meal was gluten free of course. Gluten free sausages with a gluten free onion gravy, mash, vegetables, salad and this cake, with some tinned fruit and cream. It went down a real treat!
I couldn't really have any of the cake as it is quite high in sugar . . . and fat for that matter, lotsa lotsa butter.
But I did taste a very tiny sliver of it, just to make sure it was okay, and it was. In fact it was moreishly okay!
Dense and buttery with lovely almond and vanilla flavours . . . and that special touch of coconut as well . . .
Dense and buttery with lovely almond and vanilla flavours . . . and that special touch of coconut as well . . .
Mmmm . . . coconut . . . almonds . . . mmmm . . .
The little sliver I tasted was soooooo good! I would have loved to have more, but I must behave.
The little sliver I tasted was soooooo good! I would have loved to have more, but I must behave.
Raspberries would have gone very well with this but we had tinned sliced peaches in juice instead . . . and some cream for Todd and the lads.
I just had the peaches and was grateful for them . . . with a dollop of plain Greek Yogurt. I love Greek Yogurt. In any case all of the men really enjoyed this.
I love that I was able to bake something for Elder Nilson that he could enjoy with abandon. That made me very happy, and him happy too! It was such a simple thing to do, but very much appreciated.
*Flourless Almond, Coconut and Vanilla Cake*
Serves 8 to 10
180g ground almonds (2 1/4 cups)
60g dessicated coconut, unsweetened (2/3 cup)
Drizzle the cooled butter into this mixture whilst whisking
constantly, to thoroughly combine. Pour into the prepared tin. It will
be a very slack mixture.
Sprinkle the flaked almonds over top.
Place the tin on a baking tray and bake in the heated oven for 40
minutes, or until the top springs back when gently pressed.
Cook the cake in the tin on a wire rack.
Bon Appetit!
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.
We had the Missionary Sisters for tea last night and I wanted to bake them something really special for dessert that I knew they would go gaga over! I adapted this recipe for Jammy Dodger White Chocolate Blondies that I found on a blog called Katie Cakes.
OH. MY. GOODNESS!!! Was this ever a great choice of what to make. Hands down the most gorgeous thing I have baked this year!
I
I
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Imagine a delicious white chocolate blondie batter . . . spread in a pan and dolloped with spoonfuls of sweet strawberry jam . . .
The jam swirled through the batter . . .
Topped at intervals with moreish Jammy Dodger Biscuits/Cookies . . . and then baked in the oven until the batter is just barely set . . .
The end result being a blondie that is incredibly moist and sweet with sticky jam and studded with those lovely biscuits.
I am not sure what the biscuit equivalent would be in America . . . any jam filled double biscuit would do. In Canada I think that the Peek Freen Jam cookies would work. They just won't be as pretty . . .
This is one very delicious bake, that has you wanting just one more. These are almost dangerous to have in the house. Seriously. I am so glad that the girls were here to help make a huge dent in them. Whew!!
This
is a deliciously different blonde brownie. Once you melt the chocolate
and start to beat in the eggs, you might think these are never going to
come together, but persevere. They will. Using an electric mixer is
key at this point. Also be sure to temper the eggs with a bit of the
hot mixture first so you don't end up with scrambled eggs.
175g unsalted butter (3/4 cup)
250g white chocolate, chopped (1 1/3 cup, or 9 ounces)
250g caster sugar (1 1/3 cups fine granulated)
3 large free range eggs
1 tsp vanilla extract
300g flour (2 cups plus 2 1/2 TBS)
3 heaped TBS strawberry jam, loosened with a fork
11 Jammy Dodger biscuits (you can use any pretty jam filled cookies)
(Obviously Jammy Dodgers give you the nicest look)
Preheat
the oven to 175*C/ 365*F/ gas mark 3.5. Butter 9 by 13 inch baking
dish and line with paper, giving you an overhang to lift the squares out
when cooled to cut.
Melt the butter and white chocolate
together in a saucepan over very low heat, whisking constantly, until
smooth and combined. (It might look curdled at this point, but
persevere) Beat the eggs together in a measure and temper them with a
bit of the hot mixture. Using an electric whisk, beat in the sugar,
vanilla and eggs until combined and light in colour. Fold in the flour
with a metal spoon until just combined. Pour into the prepared pan.
Drop
the jam by teaspoonfuls over top of the batter, then swirl through
decoratively with a table knife. Drop the Jammy Dodgers on top in a
decorative and neat manner.
Bake for 25 minutes until just set. Allow to cool completely before removing from the pan and cutting into squares to enjoy.
*Jammie Dodger White Chocolate Blondies*
Makes 15
If you only bake one thing this weekend, make it these. You seriously won't regret it. Your waistline might moan about it a bit, but the rest of you will be so happy you did, and so will your family!
Bon Appetit!
I don't know about you, but I use Olive oil all the time in my kitchen, for cooking and for salad dressings and for all sorts. I have been wanting to make a cake using Olive Oil for quite some time now, but just haven't gotten around to it. It is quite a good oil to use in comparison to others and has many health benefits. I received this really informative infographic from Jamie's Italian which is filled with all sorts of useful facts about olive oil and its uses! I did not realise that there were so many different flavour nuances in the different kinds. Olive oil is not just for salads or frying!
I find myself feeling quite keen now to do an Olive Oil Tasting party. That could be quite fun I think, with different breads for dipping, etc. I'll let you know how I get on!
Note - This infographic is from Jamie's Italian and I received a small fee for posting it.
I had some leftover chicken that I needed to use up today and so I decided to make a tasty stuffing pie for our tea tonight. This is a delicious casserole/bake, that goes together lickety split and always goes down a real treat. We especially love it with creamed peas and carrots ladled over top. SUUUUUUUUUUUUM Good!! (Yes I know, bad spelling. Its called literary license.)
I have one of those husbands who seemingly can eat whatever he wants without gaining an ounce. Seriously. He actually has a problem keeping weight on. I, on the other hand, only have to sniff at something tasty and I put on ten pounds. It makes you sick. The problem is I do a lot more than sniff. Good food. It's my only weakness.
I'm having a really busy week this week, so quick and easy has been the order of the day when it comes to meal planning. Dishes that I can just throw together without a lot of effort and that don't take a lot of time.
This new organic bottled herbal tea brand is #refreshinglyhonest
This summer, HONEST®, a new organic bottled herbal tea brand, launches in the UK for the first time, with three low calorie variants that taste “Just a Tad Sweet.”
After almost 20 years of success as the top-selling organic bottled tea in the US, HONEST®will launch in the UK on August 1st, 2016. HONEST®is aimed at those who seek organic refreshment during their busy on-the-go lifestyle. The three variants launching this summer are: Lemon Flavoured Herbal Tea with Honey, Orange and Mango Flavoured Herbal Tea and Pomegranate and Blueberry Flavoured Herbal Tea. Each variant contains brewed organic herbal tea (hibiscus, lemon balm and lemon myrtle, depending on the variant), organic fruit juice concentrates and each variant is sweetened with organic cane sugar.
HONEST®was launched in the US by Seth Goldman and his Yale School of Management professor, Barry Nalebuff. Seth and Barry were looking to fill a void in the beverage shelf with a flavourful but not-too-sweet drink they could enjoy on-the-go as part of an active and healthy lifestyle. They launched HONEST®from Seth’s kitchen in Bethesda, Maryland USA and after 10 years of impressive growth, the Coca-Cola Company invested 40% in HONEST® and acquired the company in 2011.
This is one of those pinch-me moments,” said Honest Tea co-founder Seth Goldman. When we started brewing tea in my kitchen, we always hoped we could help shift peoples’ diets toward organic, authentic beverage recipes that taste “Just a Tad Sweet.” We can’t wait to share our drinks with folks in the UK and are confident the “Honest” name and brand values will translate without the need of an interpreter.”
HONEST® is made in the UK, and is certified organic by the Soil Association. The three variants will be available in 500ML recyclable PlantBottle™ packaging in selected retailers from August.
ABOUT PLANTBOTTLE™
PlantBottle™ packaging pushes the boundaries on sustainable innovation by using ground breaking technology to create a fully recyclable plastic bottle made partially from renewable plant material derived from sugar cane. PlantBottle™ packaging is The Coca-Cola Company’s vision to develop a more responsible plant-based alternative to packaging traditionally made from fossil fuels and other non-renewable materials. PlantBottle™ packaging uses patented technology that converts natural sugars found in plants into the ingredients for making PET plastic bottles. The packaging looks, functions and recycles like traditional PET but has a lighter footprint on the planet and its scarce resources. http://www.coca-colacompany.com/plantbottle-technology
Back in my younger years when my children were growing up I used to make a ton of pickles every year to satisfy the family. I used to can about 52 quarts of Dill Pickles a year alone, along with pickled beets, relishes, chows, chutneys etc. And jams and jellies too. It all got eaten. It's not practical anymore for me to do any of that stuff with just the two of us in the house. It would never ever get eaten. i get a magazine every couple of month from the heart association and there are always some recipes in it that are quite healthy. These pickles came from the latest issue. They are more like small pickled vegetable salads, feeding just two people, but they're great! There are four different versions!
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