I have a confession to make.
I am one of those obnoxious people that walk around the grocery shops, tut tutting and taking note of things that look delicious, all the while telling myself that I could quite easily make them at home . . . not only cheaper but somehow tastier too.
One of the most popular and favourite desserts here in the UK has to be Sticky Toffee Pudding Cake. I can't think of anyone that wouldn't swoon at being presented with a nice bowl of Stocky Toffee Pudding slathered with lashings of cream.
It is just heaven in a bowl. I first tried it when we were up in the Lake District. You could buy it readymade in the chiller cabinets at the shops. It is a Lake District original and considered to be a modern classic!
And so, so, sooooo popular. Small wonder. A sticky moist date filled cake topped with a sticky caramel topping. What's not to like?
Only about a bazillion calories, but who's counting! Quite dangerous to have around . . .
It presents a bit of a conundrum . . .
First . . . its fabulously delicious, but its only big enough for one, meaning that there isn't a ton of it hanging around tempting you to keep digging in.
Which means that I can make this just for my husband and I don't have to eat something which I really shouldn't be eating . . .
But . . . . it takes less than two minutes all together to have it sitting on your plate waiting for you to dig in.
So . . . you are never more than two minutes away from eating sticky toffee pudding . . .
Hence the dilemma . . . but hey. My husband doesn't mine not ever being two minutes away from sticky toffee pudding and I can certainly exercise a little bit of willpower.
You will either hate me or love me for this. The choice is yours.
I tend to think that it might be a little bit of both, but hey, I have big shoulders. Enjoy!
*Sticky Date Pudding for One*
Serves 1 generously
few drops vanilla
4 TBS self raising flour
few drops vanilla
Have ready a large mug/ramekin. Whisk the vanilla, melted butter
and date syrup together to combine fully in the mug. Whisk in the brown
sugar and the egg. Whisk in the flour until smooth. Place in the microwave and
cook on high for 1 minute to 1 1/2 minutes. Watch it. This timing
depends on the strength of your microwave. Mine took 1 1/2 minutes.
Take out and set side while you do the sauce. Melt the butter in a small bowl then whisk in the cream, vanilla and dark brown sugar. Microwave for about 3 seconds and whisk again. It should be smooth and not gritty. Place the mug/ramekin with the cake onto a small plate. Pour the sticky toffee sauce over your warm cake and serve with or without cream for pouring. I dug a little hole into the centre and poured some cream into there. Oh my word, this was so very good.
I really can't wait for you to try this. If you love sticky date cake with sticky toffee sauce, then you are in for a real treat in . . . less than two minutes. I bought my date syrup from Amazon. (UK) (US) (CAN)
You can also make your own using this recipe. It works a charm and is essentially the same thing as the stuff you buy. You get a lovely date flavour and moistness without any chunks. Bon Appetit!
For those of you who don't know, my father is a French Canadian, bred and born in the Saguenay Region of Quebec where he lived until he joined the Canadian Military way back when. My childhood was embroidered with the traditional foods of my mother's English/German ancestry and my father's French traditions.
Some of the French dishes may have been slightly adapted to my mother's tastes and skills in translation, but I believe at the very essence they stayed the same.
I love winter food . . . comfort food, warming and filling. Indoor food. Foods like earthy root vegetables and potatoes . . . leeks and cabbage.
Cabbage is a real favourite around here, and I'm not picky about the variety either. I love all types, although in all honesty I really had only ever eaten red or white cabbage prior to moving here to the UK.
I was incredibly naieve as to the many delicious varieties of this fabulous member of the Brassica family.
We just adore red cabbage, gently spiced . . . sweet and sour almost . . . it's absolutely lovely with pork and turkey . . . another favourite meal of ours is simply sauteed white cabbage stirred together with rice or noodles.
We just adore red cabbage, gently spiced . . . sweet and sour almost . . . it's absolutely lovely with pork and turkey . . . another favourite meal of ours is simply sauteed white cabbage stirred together with rice or noodles.
Simply fabulous. You can't get much better than that.
Sauteed, boiled . . . pickled, steamed . . . stewed and even raw. Cabbage is a favourite winter food in the Rayner household, full stop.
Most people make the mistake of overcooking their cabbage, and don't get me wrong . . . there is a perfect time for that . . . think stuffed cabbage here, or baked with sausage, Trou style.
In a dish like that you want the cabbage meltingly soft . . . almost butter soft . . . but you would never use a Savoy for that . . . only a green or a white.
This recipe is the perfect way to showcase the brilliant green and earthy, jewel-like Savoy variety.
Quickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream.
Each ingredient bringing out the very best of this beautifully humble vegetable.
I could eat a whole plate of nothing but this . . . but it does go particularly well with roasted chicken and potatoes.
Do cook extra potatoes so that you can enjoy the leftovers of both the cabbage the potatoes stirred together and fried in butter for a simple hash the next day.
Delicious.
Delicious.
*Cabbage with Pancetta and Cream*
Serves 4
Printable Recipe
Cabbage and bacon are a marriage made in heaven . . . add some cream and you have bliss. Perfect side dish for roast chicken and potatoes.
1 large bay leaf
1 savoy cabbage (about 3 pounds)
2 TBS unsalted butter
1 TBS extra virgin olive oil
100g chopped pancetta (about 1/2 cup)
half a dozen sage leaves, thinly sliced
4 TBS creme fraiche or double cream
fine sea salt and freshly ground black pepper to taste
Bring a large saucepan of lightly salted water to the boil. Add the bay leaf, broken in half. Cut the cabbage into quarters and blanch it in the boiling water for 2 to 3 minutes. Drain well and set aside. Allow to cool until you can touch it with your hands. Cut out the cores and discard. Cut the remainder of the cabbage into thick slices, crosswise.
Heat the butter and olive oil together in a large skillet. Once the butter begins to foam add the pancetta and sage. Cook and stir over high heat for about a minute. Add the cabbage along with some salt and cook, stirring occasionally for several minutes, until heated through. Add the cream and heat through, stirring to combine completely. Season to taste with some more salt and freshly ground black pepper. Serve immediately.
This was something which I made late last week and was it ever good. I adapted it from a recipe I found on the Betty Crocker Site.
It looked really tasty and like something we would both enjoy. I didn't have all of the ingredients however and wasn't even sure what salsa con queso was, never having seen it myself.
I am the Queen of improvisation however and I went to the grocery shop in an attempt to find something I could use instead.
The closest thing I could find was Taquito's Mexican Cheese Dip.
I decided to mix it half and half with regular Taquitos Salsa. It looked about right to me. Although I can't really say for sure as I have never had Con queso.
The recipe also called for a tin of chopped roasted green chilies. I used one fresh jalapeno, trimmed, seeded and chopped.
Trust me when I say that it was just enough. This was a spicy dish and any more jalapeno than that would have blown our socks off.
I used a smaller amount of cream/half and half because I didn't want it to be too runny. It turned out really nice. Spicy and nice.
I had mine with some sour cream to cool it down a bit, but my husband ate his full on strength and went back for seconds. He is made of sterner stuff than I am. The sour cream made mine just right for me.
*Chicken Con Queso Bake*
Serves 6
120ml single cream (1/2 cup ha;f and half)
1 green jalapeno pepper, trimmed, seeded and chopped
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a 13 by 9 inch baking dish with non-stick cooking spray.
Prepare
your chicken/turkey. Cut as required and then sprinkle the poultry
with the taco seasoning mix, patting it into the meat on both sides.
Mix together the cream, cheese dip and salsa dip in a bowl. Stir
in the jalapeno and red pepper. Remove one fourth and reserve. Stir
th cooked rice into the remainder. Pour into the prepared baking
dish. Lay the browned chicken/turkey cutlets on top. Pour the
reserved cream/cheese/salsa mixture over all. Sprinkle with the grated
cheese. Cover the casserole dish tightly with a sheet of
buttered/sprayed foil, sprayed side down.
Bake for 20 minutes. Remove the foil and discard. Bake for a further 10 to 15 minutes, until the chicke/turkey is cooked through and the sauce bubbles. Cool for 10 minutes then garnish as desired and serve.
This was a really tasty family pleasing one dish dinner. True confessions, I didn't have chicken and used turkey steaks cut in half instead and it worked very well. If you are fond of tex mex flavours and don't mind a bit of heat this is sure to please! All you would need is a salad on the side and dinner is served! Bon Appetit!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. 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.
I did us some lovely Lamb Chops for our New Years Eve Supper last week. I simply rubbed them with a mixture of rosemary, thyme, garlic, sea salt, white pepper, olive oil and a bit of good balsamic vinegar that I mashed together with my mortar and pestle. I let them macerate for a good hour or more while these delicious potatoes were baking and then I quickly grilled them in a hot skillet with a bit of butter for about a minute and a half per side. They were done perfectly!
I actually baked these cookies in early December and am only now just getting to where I can show them to you. There were just so many other things in the queue! That's the holidays for you!
So, Hot Cocoa Cookies. I have adapted this recipe from one that I found on The Recipe Critic. From the moment I saw them, they were cookies that I really wanted to bake.
She got the recipe from Rachel Ray, and well, who knows who Rachel Ray got it from. Maybe Martha Stewart. As they say there is really nothing new under the sun, only new ways of doing things.
With these you get a lovely fudgy, almost "brownie-like" cookie . . . soft and chewy in the middle, just like a good brownie should be . . . Take care not to overbake them . . . to do so would take away from that
brownie-ness. There is some more chocolate tucked underneath the
marshmallow. You bake the cookies first and then add the chocolate to
the top and cover with half a marshmallow, returning them to the oven
very briefly to melt the marshmallow.
Mmmm
. . . these are so good. Just like a warm mug of hot cocoa and a hug. I dusted
them with a bit of cocoa powder just to dress them up a bit. I thought
it looked quite pretty and so did the people I gifted them to.
Delicious was the verdict!
*Hot Cocoa Cookies*
Makes about 4 dozen
Melt
the butter along with the chocolate chips over low heat in a large
saucepan. Remove from the heat and set aside to cool for about 15
minutes. Sift together the flour, cocoa powder, baking powder and
salt. Beat the sugar into the melted chocolate and butter mixture.
Beat in the eggs one at a time. Stir in the vanilla and the flour
mixture until you have a smooth mixture. It will be like a thick batter
but not stiff like a cookie batter. Cover and chill in the
refrigerator for at least an hour until firm.
Preheat the oven to 170*C/325*F/gas mark 3. Line several baking sheets with baking paper.
Shape the dough into 1 inch balls and place on the baking paper lined baking sheets, leaving 2 inches of space in between. Press down lightly with your fingers to flatten the balls slightly.
Bake for 12 minutes or just until the cookies are puffed and begin to crack. While they are baking cut the marshmallows in half. Top the cut side with 3 or 4 chocolate chips. Take the cookies from the oven and top each with a marshmallow half, cut/chocolate side down. Return to the oven for a further 4 minutes. Remove from the oven and cool. Dust with a bit of cocoa powder. Store in an airight container with wax paper in between.
These are sure to become a real favourite with the family. I hope you will give them a go! Bon Appetit!
I had some apples which I needed to use this week and I was tired of doing the same old same old and so I did a search on google and came up with this. I confess I had my doubts when I encountered this recipe on cooks.com.
It was so simple . . . no crust per se, and no leavening. How could this work? Its been my experience however, that simple things are oftimes the best things, and so I crossed my fingers and went with the flow! I took a chance.
Wow! This was so simple and quick to put together. You just slice the apples and dump them into the pie tin, sprinkle them with a little bit of sugar and cinnamon and then pour the batter over top and bake.
Leave it to the Swedes to come up with something which is totally streamlined and totally tasty. That is their hallmark in design and clearly with cooking also!
The batter is simply melted butter, sugar, an egg and flour. It shouldn't work, but it does . . . amazingly!
The apples are sweet and soft, without being overly so. You will want them to be a bit tart because there is pleny of sweetness in that crisp and buttery batter topping.
Oh boy, oh boy. It is a day later and I cannot walk by this without wanting to dig in and have just a smidgen more.
It is one of the MOST delicious apple desserts I have ever baked. Seriously. Talk about Hygge. Comfort.
Sweet comfort. I know you probably only just started a diet and its too soon to break it, but hey. Some things you just don't want to miss!
*Swedish Apple Pie*
Serves 6
Preheat the oven to 180*C/350*F/ gas mark 4.
Butter a 9 inch deep fill pie dish. Put the apples into the dish. Sprinkle with the sugar and then the cinnamon. Whisk together the butter, sugar, egg flour and salt until smooth. Stir in the nuts and then pour this over top of the apples to cover. Bake in the preheated oven for 45 minutes until set and golden brown.
Allow to cool until just warm before serving. Cut into wedges to serve. Serve warm with ice cream if desired.
Seriously you really do WANT to bake this. I wouldn't couldn't lie about something as serious as dessert. I guarantee it will become a firm favourite in your repertoire. If you ever find yourself in need of a quick and simple dessert that will blow your guests socks off . . . this is THE one!
Happy Weekend!
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.
This was the potato gratin I made to go along with our ham for our New Years celebrations. It is not only delicious but very simple to make. It is not low in calories however, so it will remain a once in a blue moon treat!
One of my favourite things has always been the Beef Dip Sandwich.
A beef dip is a sandwich composed of shaved roast beef in a toasted baguette that you dip in a hearty beef broth to eat. Scrummo! I love em!
I also love a good burger . . . and really, who doesn't??
I also love a good burger . . . and really, who doesn't??
This recipe I am showing you today combine the two, with a hearty burger served up in toasted French Bread with a beef broth dip.
I used low salt Soy Sauce in both the meat mix for the burger and in the broth for the dip. I like to try to cut back the salt in our diets as much as possible.
You can by all means use regular soy sauce. It is quite delicious either way.
This is not complicated in the least and very easy to make. Its also quick AND economical!!!! This is not a budget buster by any stretch.
I do use extra lean ground steak which is a bit more pricey than hamburger would be, but then I don't have to pour half of it away in fat and grease.
Hearty, filling, economical and easy. A real family pleaser. What more could you ask for!
A restaurant favourite served up at home with a delicious twist!
1 package of dry onion soup mix (If you can't get the family sized packet, use three single
serving size packets)
2 TBS soy sauce
1 pound of extra lean minced steak
8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
For the Dip:
250ml of boiling water (1 1/4 cups)
1 beef stock pot
1 TBS low salt soy sauce
cracked black pepper to taste
chopped fresh parsley and sliced dill pickles for garnish (optional)
Heat the grill or broiler in your oven to high. Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat.
In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions. Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
While the meat patties are grilling, toast the bread and butter them on one side.
Place each patty between two slices of toast, buttered side out and cut in half on the diagonal. Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
*French Dip Burgers*
Serves 4
A restaurant favourite served up at home with a delicious twist!
1 package of dry onion soup mix (If you can't get the family sized packet, use three single
serving size packets)
1/2 tsp ground black pepper or to taste
2 cloves of garlic, peeled and crushed2 TBS soy sauce
1 pound of extra lean minced steak
8 (1/2 inch thick) pieces of French Bread, sliced on the diagonal
softened butter
For the Dip:
1 beef stock pot
1 TBS low salt soy sauce
cracked black pepper to taste
chopped fresh parsley and sliced dill pickles for garnish (optional)
Heat the grill or broiler in your oven to high. Combine the water, stock pot, soy sauce and pepper in a small saucepan. Bring to the boil, then keep warm at a low simmer until you are ready to eat.
In a medium bowl, combine the minced steak, soup mix, soy sauce, garlic and black pepper. Mix together well and then divide into 4 equal portions. Pat each portion lightly into an oval shaped patty about 1/2 inch thick and large enough to cover the bread.
Place the patties under the broiler/grill (heat to high) and broil for 5 to 6 minutes per side until nicely browned and thoroughly cooked, turning once.
While the meat patties are grilling, toast the bread and butter them on one side.
Place each patty between two slices of toast, buttered side out and cut in half on the diagonal. Place two halves onto each of four heated plates along with a small bowl of the dip for each. Garnish with some sliced dills and chopped parsley if desired. Serve immediately.
These are delicious and just that little bit different. My husband really loves them, and I confess I do too! Bon Appetit!
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