I don't think there is dish on earth that exemplifies home sweet home any better than a delicious roasted chicken. We love it in this house and we don't have it near often enough. Not only is it delicious, but its also economical as you are sure, with careful planning, to get at least three meals for your family from any good sized chicken.
I really, really like muffins. I really, really, REALLY like chocolate chip muffins, and not the double chocolate chip muffins, but the yellow buttery cake type of chocolate chip muffins.
This is an EXCELLENT recipe for those. It might look like a very basic muffin, and it is. Simple ingredients.
Simple to put together . . . but that is where simple ends because this muffin is anything but simple when it comes to taste.
Moist and buttery and stogged full of chocolate chips, this is the most delicious chocolate chip muffin you could ever want to eat.
So delicious its dangerous, but no worries there because it only makes six muffins.
Just enough for a small family like us, just the two of us.
You can double it if you wish, but if you are looking for a small batch recipe, that only makes a half a dozen muffins and is tremendously delicious . . . this IS the one for you!
I can't believe I am telling you this, but . . . true confessions here. I baked them this morning and have eaten two already.
These are dangerously good and now you know why I only bake six at a time. I cannot be trusted with any more than that. The simple truth.
*Small Batch Chocolate Chip Muffins*
Makes 6 medium muffins
(or 12 mini muffins)
Preheat the oven to 200*C/400*F/ gas mark 6. Line a six cup muffin tray with paper liners, or butter really well. Set aside.
Cream
together the butter and sugar until light and fluffy. Beat in the egg
and vanilla. Sift together the flour, salt and baking powder. Add to
the creamed mixture alternately with the sour cream,mixing just to
combine. Stir in the chocolate chips. Divide the batter between the
muffin cups, filling 2/3 full.
Bake for 15 to 18 minutes
until well risen and golden brown. (9 to 12 minutes for mini muffins)
Remove to a wire rack and cool. Delicious served fresh and slightly
warm.
If you don't run right into the kitchen today and bake these I am warning you, you will be missing out on something really, really special. Bon appetit!
There are a few things I always keep on hand. One is a jar of Lemon Curd (I also make my own, but having a jar of ready made is a great store cupboard ingredient.) Another is frozen all butter puff pastry. The Lemon curd comes in handy for all sorts and the puff pastry is great for making impromptu tarts, or topping pies and one of my favourite things . . . for making these fabulously tasty breakfast pastries!
It doesn't take much to mak the Toddster incredibly happy. He's a simple man with simple tastes. Rice pudding does it for him every time. I am one of those cooks who can't leave well enough alone however . . . and today I just about outdid myself with this lovely version of rice pudding I created just for him. I had been sent a lovely jar of Manuka Honey a while back and I decided that it would be perfect for both sweetening and flavouring this delicious dessert.
I have been making my own granola since the mid 1980's. My next door neighbor used to make her own granola and she taught me how to make my own. I've been a huge fan ever since.
I hesitate to post this as a recipe, but it is just so darned simple and just so delicious that I cannot resist sharing it with you.
Invariably, if you are like me, the beginning of the week finds me wondering what I can do with the leftovers from the weekend roast dinner.
I do often make a hash or pot pies, and sometimes sandwiches . . . but every so often I like to shake things up a bit and do something different.
This week I had a craving for spaghetti. I know my husbandhates dislikes pasta intensely, but this pasta loving heart of mine just has to fill the craving from time to time.
This week I had a craving for spaghetti. I know my husband
I remembered something which I used to make when my kids were growing up that they always liked. Stove Top Spaghetti dinner. And I do confess . . . I always enjoyed it too.
I often used leftover roast beef or pork in this, but you could brown some ground beef and turkey in equal amounts and use that instead.
I don't think there would be any complaints either way.
It's a delicious way of disguising leftovers in such a way that the people you are serving it to forget completely that its leftovers they are eating!
You get to use up everything. They enjoy it. Its win/win all around!
You get a delicious sauce that the pasta actually cooks in, giving it even more flavour, chock full of lovely chunks of roasted meat . . . with only one cooking dish to wash at the end of it.
Of course slathering it with lots of cheese and serving it with garlic bread also adds to the curb appeal of this economical time saving meal.
My weekdays are always super busy and if I don't have to spend a lot of time putting together supper, then that's always a bonus! A salad on the side makes this complete.
*Stove Top Spaghetti*
Serves 4
Serves 4
I created this to use up leftover roast beef, but you can use browned ground beef, or turkey if you wanted to instead.Makes a little go a long way and it's delicious!
1 small jar of marinara sauce (1 1/2 cups)
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp onion powder
1/4 tsp garlic powder
salt and black pepper to taste
splash of hot pepper sauce
1 bay leaf
1/2 pound of uncooked spaghetti noodles, broken into bits
1 cup chopped leftover roast beef or browned ground beef or turkey
a handful of grated mixed mozzarella and cheddar cheese
finely grated Parmesan cheese
Put the beef broth and spaghetti sauce in a large skillet ong with the seasonings and the broken spaghetti. Stir to coat the pasta well.
Bring to the boil, then reduce to a simmer, cover and cook on low for about 15 minutes, stirring a couple of times. Stir in the cooked meat and cover again.
Let it cook for a further 5 minutes or so to heat through, adding a further 110ml (1/2 cup) of water if need be. Remove the pan from the stove.
Cover with the cheeses. Place lid on for another 5 minutes to melt the cheese and serve.
I am one very happy camper when I get to feed both my lust for pasta and my passion for preventing waste! When I can do both at the same time, I am an ULTRA happy camper. Bon Appetit!
Bangers and Mash have to be Todd's favourite meal of all time. He is a meat and potatoes man through and through. If both are on the menu then he is a very happy camper. He hasn't been feeling the greatest lately. Very, very tired. He is a very thin man to begin with and it is a struggle to keep the weight on for him. (I wish!) In any case I decided to make him a comfort meal consisting of Sticky Maple and Mustard Glazed Bangers with Irish Champ!
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.
Subscribe to:
Posts (Atom)
Social Icons