We are great lovers of vegetables in this house. I think I probably serve two different vegetables with every main meal that I serve in this house. I have always been like that. Carrots are a real favourite as are turnips or swede. If I can do them together, its even better.
These make a wonderful dish for the holidays as they go with just about everything. In fact I can't think of a protein that they wouldn't work well with!
They are great for holiday meals or any type of entertaining because they are a little bit more special than just plain boiled vegetables . . .
Being lightly glazed with some butter and honey, then flavoured with dill . . . these arrive at the table glistening like jewels.
Carrots tend to be a bit sweet anyways, and although turnips can be somewhat bitter, this treatment turns them into something really special.
Did you know that snub nosed carrots tend to be sweeter? Its true. They are sweeter than long pointy ones. I'm not sure why that is, only that it is.
The turnips used here are the smaller white ones with the tender skins, not the hard orange ones which are rutabaga or swede. These are turnips which have a white skin with a purple flush of colour at the stem end.
I like to use medium to small one, no larger than a medium sized tomato. These are the best ones. Much larger than that, you run the risk of them being a bit woody.
Yield: 4
Honey Dill Glazed Turnips & Carrots
prep time: 10 minscook time: 20 minstotal time: 30 mins
This makes a delicious side dish for the holidays. You can easily double the quantities to serve more.
ingredients:
1/2 pound carrots, peeled and cut into sticks
1/2 pound smallish turnips, peeled and halved
1 1/2 TBS butter
1 tsp chopped fresh dill weed or 1/2 tsp dried dill weed
1 TBS liquid honey
salt and black pepper to taste
instructions:
Cover the vegetables with cold lightly salted water. Bring to
the boil and cook until crispy tender (about 10 to 15 minutes). Drain
well. Melt the butter along with the honey in a skillet. Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed. Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges. Serve immediately.
the boil and cook until crispy tender (about 10 to 15 minutes). Drain
well. Melt the butter along with the honey in a skillet. Add the
carrots and turnips, seasoning to taste and sprinkling with the
dill weed. Cook, stirring frequently until glazed and starting to
caramelise a bit at the edges. Serve immediately.
- You can quite easily make these ahead, by cooking as above, then
transfer to a covered dish and refrigerate, reheating them gently until
well heated through when you want to serve them.
The flavours of dill and honey compliment these vegetables perfectly. I would serve these with any roasted meats or fish, along with some green beans and maybe roasted potatoes. These make a most deserving side dish for the holidays! Bon Appetit!
I can't believe that two weeks from today will be Christmas day. My days seem to be evaporating into thin air!
That's why things like these delicious Honey & Basil Hot Chicken Sandwiches are on the menu more often than not as my days are filled with addressing cards, writing notes, etc.
You know how it goes. Every year I say I am going to have everything done before December, but I am such a procrastinator!
These might not be the most attractive sandwiches to look at, but this is certainly a case where you won't want to judge a book by its cover, because they are fabulously delicious!
They are a delicious play on all of those slider recipes that are floating about out there.
At the weekend, I had taken out what I thought was chicken thighs from the freezer only to discover it was a mix of chicken breasts and chicken tenders.
I poached them in some stock, with some peppercorns and a few bay leaves added.
Tender and moist, they were perfect for shredding. I used some for these sandwiches and I will use more for chicken salad one day.
I toasted some lovely soft buns on the insides and then spread the bottoms with some mayonnaise and tomato chutney.
The tomato chutney gave it a bit of a sweet and spicy spark.
You could also use Heinz Chili Sauce or really any other kind of chutney, so long as it goes with the flavor of basil.
I piled some shredded chicken on top of that and then I whisked together some basil pesto and honey.
I drizzled most of it over the chicken, reserving some to brush on the bun tops.
On top of the pesto, I layered on some sliced of Swiss type of cheese.
Swiss melts really nicely and has a sweet nutty flavor.
At the very last came the bun tops which I brushed with the remaining pesto mixture. I cover them and popped them into the oven just until heated through and the cheese had melted.
I then uncovered them for a few minutes to let the buns brown and crisp up a bit.
My husband enjoyed his with some potato salad and I had mine with a mix of crisp vegetable sticks. (I love raw vegetables!)
If you don't want the tops to be that brown, skip the uncovering bit.
I didn't mind in the least. They were nice and crisp on the outsides, and soft and fluffy on the insides . . .
And the filling mixture was gorgeous, simply gorgeous.
I love it when I cross my fingers, throw some things together and they come out delicious!
Yield: Makes 8 Sandwiches
Honey & Basil Hot Chicken Sandwiches
prep time: 10 minscook time: 25 minstotal time: 35 mins
These are delicious, simple and quick to make. I use poached chicken breasts to make them, but, they are also great way to use leftover roast chicken, rotisserie chicken or even roast turkey.
ingredients:
2 chicken breasts, poached and shredded
230g good quality basil pesto (8.1 ounces)
4 TBS liquid honey
good quality mayonnaise
tomato chutney (optional)
8 slices Gruyere or Swiss cheese
8 hamburger buns split and toasted
instructions:
Place the bottoms of your buns in a
baking dish. Spread with some mayonnaise and tomato chutney (if
using). Top each with a quantity of the shredded chicken. Whisk
together the basil and honey. Drizzle over top of the chicken,
reserving some to brush on the tops of the buns. Top each with a slice
of cheese and then the top bun. Brush each with some of the honey basil
mixture. Cover with a sheet of foil you have sprayed with some cooking
spray. Bake in the preheated oven for 20 minutes, uncover and bake for 5
minutes longer.
baking dish. Spread with some mayonnaise and tomato chutney (if
using). Top each with a quantity of the shredded chicken. Whisk
together the basil and honey. Drizzle over top of the chicken,
reserving some to brush on the tops of the buns. Top each with a slice
of cheese and then the top bun. Brush each with some of the honey basil
mixture. Cover with a sheet of foil you have sprayed with some cooking
spray. Bake in the preheated oven for 20 minutes, uncover and bake for 5
minutes longer.
Note - tomato chutney is a bit spicy and somewhat sweet. You can also use the Heinz Chili Sauce that you buy in North America, which is like a sweet spicy ketchup. A good BBQ sauce also works well.
Created using The Recipes Generator
These were really, really good. A new favourite around here! I had a half of one cold for breakfast yesterday and it was still delicious, which says a lot! 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@aol.com
Occasionally I get sent new products to try. I was recently sent these Pik-Nik Twiller Cheese snacks. As winter takes hold, Vitamin D levels start to drop. Pik-Nik’s research shows just under 90% of children experience a deficiency in this area during the darker colder months.
Pik-Nik Twiller contains an important ingredient, calcium, and now each peelable cheese stick is also enriched with Vitamin D, unlocking even more support for the body. Vitamin D is necessary to help fight of those winter woes such as colds, the dark day blues and even dry skin.
These handy snacks are individually wrapped and are great for popping into a packed lunch, or for afterschool snacks Much more nutritious than a sausage roll or packet of crisps!
A Pik-Nik Twiller is fun to eat, tastes great and is a good source of Vitamin A as well as Vitamin D. It is made from fresh mozzarella, with no artificial additives or preservatives. It is a filling and time snack and the perfect pick-me-up for children, students and those who like to keep healthy and active.
The mozzarella in Pik-Nik is made from fresh milk which is started on its transformation into cheese by a rennet that is suitable for vegetarians. The cheese is mild and creamy and is a welcome snack for all the family. Mozzarella has a very elastic nature and Pik-Niks are made by stretching and folding the cheese, creating segments which are just perfect to peel.
You don’t need to save your Pik-Nik for your lunch-box or tea time. They make great party food too. From Halloween to Bonfire Night and then straight on to Christmas, there’s nothing better than a good get-together with friends and family. Pik-Nik sticks are easy party food, set on a skewer with fruit or easily decorated ready to be peeled and dunked in a chutney dip. One of our favourite ways for the holidays is to deep fry them and serve them with dips!
Yield: 24
Fried Mozzarella Sticks
Perfect for entertaining. You can serve these delicious sticks with your favourite marinara sauce for dipping, chili sauce or our favourite, Christmas Chutney.
ingredients:
Oil for your fryer
(mine takes about 500ml or a 2 1/2 cups)
12 full sized pieces of Mozzarella string cheese
2 large free range eggs
60ml water (1/4 cup)
180g dry seasoned bread crumbs (1 1/2 cups)
1 tsp Italian Seasoning
1/4 tsp dried crushed chiliesinstructions:
Heat the oil in your fryer, according to manufacturer's instructions.
your cheese strings and cut in half crosswise so that you have 24
pieces. Beat the egg together in a shallow bowl with the water. Stir
the breadcrumbs, Italian seasoning and crushed chilies together in
another shallow bowl. Dip your cheese sticks into the egg mixture and
then roll in the bread crumb mixture, covering them completely.
Repeat. Fry the coated cheese sticks until golden brown. Remove from
the fryer and drain on some paper kitchen toweling. Serve warm with
your favourite dips.
Created using The Recipes Generator
My Christmas Chutney is sooooo good and makes a wonderful change from the regular Cranberry Sauce for the holidays and is perfect for dipping things like these fried Mozzarella sticks. I also make jars of it to give away as gifts.
Yield: 4 cups
Christmas Chutney
This lovely chutney makes a wonderful gift and is such a lovely change from the usual cranberry sauce. It goes beautifully with turkey, ham or chicken and makes a delicious tangy dip.
ingredients:
3 cups fresh cranberries (300g)
1 cup sultanas (150g)
1/2 cup chopped candied peel
1/2 cup chopped peeled onion (1 medium onion, peeled and chopped)
3 cloves of garlic, peeled and crushed
1 cup white vinegar (225ml)
1 cup water (225ml)
1 cup white sugar (190g)
1 cup dark brown sugar, packed (200g)
1/4 cup lemon juice (60ml)
2 tsp salt
2 whole cloves
2 tsp celery seed
1 tsp ground ginger
1/2 tsp dried chilies
instructions:
Place the vinegar, water, both sugars, lemon juice and salt into a
heavy non-reactive saucepan. Bring to the boil, stirring to help
dissolve the sugar. Once the sugar has dissolved add the cranberries,
sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and
chilies. Simmer gently, stirring often, uncovered for 45 minutes. Pour
into hot sterilized jars and seal. Process in a hot water bath for 15
minutes. This will keep for up to a year. You can, of course, just put
it into jars for giving away and immediate use, but if you do want to
keep it longer, you really must prodess it in the water bath. Enjoy!
Created using The Recipes Generator
Pik-Nik is now available at Sainsbury’s in the Polish food chiller cabinet from £1.00 to £1.50 dependent upon promotions.
We suffered a fatality in our home today. My trusty Nikon Bridge Camera, who has been my constant companion for the past three years died a quick and irreparable death immediately following the taking of half of the photos of this lovely cake.
Hence the lousy photos at the base of this post, of the individual pieces. Sigh . . .
I had to take them with my phone and suffice it to say . . . my phone photos are highly inadequate.
I don't understand these people that take brilliant photos with their phones. I must not have it on the right setting or something, because UGH!
Anyways, don't let the crappy photos deter you from wanting to bake this fabulous breakfast cake! It really is delicious!
Stogged full of lots of berries and toasted walnuts! Stogged as in stuffed to the hilt!
It cuts like a dream and is so delicious warm . . . the berries tart and delicious against the sweetness of the cake batter . . . with that lovely nutty crunch of walnuts.
Perfect with your morning cuppa!
Its equally good when served warm as a dessert with scoops of cold vanilla ice cream . . . or yes, clotted cream, pouring cream or even warm custard sauce.
The British love cream or warm custard on their desserts/puddings. Ice cream is very North American.
I really, really hope that you will be able to bake one up for your family over these next few weeks. I just know it will be enjoyed immensely!
If you don't, there's something very wrong!
Yield: 8
Cranberry Breakfast Cake
prep time: 10 minscook time: 40 minstotal time: 50 mins
Easy to make and super light, this goes great in the morning with a hot cuppa. Interestingly enough it is also great served as a dessert, warm, with some vanilla bean ice cream!
ingredients:
140g plain flour (1 cup)
190g white sugar (1 cup)
1/4 tsp salt
200g fresh or frozen cranberries (2 cups)
45g chopped toasted walnuts (1/2 cup)
120g butter, melted (1/2 cup)
2 large free range eggs, lightly beaten
1 tsp almond extract
Icing sugar to dust
instructions:
Preheat the oven to 180*C/350*F/gas mark 4. Butter a 9 inch round cake tin well. Set aside.
the flour, sugar and salt together. Stir in the cranberries and
walnuts. Mix together the melted butter, eggs and almond extract. Stir
into the dry ingredients. The batter will be very stiff if you are
using frozen berries. Spread into the prepared pan. Bake or 40 to 45
minutes, or until a toothpick inserted in the centre comes out clean and
the top is golden brown. Serve warm, dusted with icing sugar.
Created using The Recipes Generator
Can you see the difference in the photos? Makes me so sad. My camera is like my right arm. I don't know what I am going to do. I may have to sacrifice my credit card and bite the bullet. Sigh . . . two steps forward and three steps back . . . that's life for you!
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!
One of the things I really like doing as a food blogger is being afforded the opportunity to enjoy food in new places and venues. Restaurant Reviews don't happen really often, but when they do, I am always really happy to do try something new!
I was recently contacted and asked if I would like to enjoy a meal at the new Comptoir Libanais which had recently opened up in Cheshire Oaks, which is a huge shopping complex not too far from where I live. I was offered a meal for two on the house. The Comptoir Libanais dining experience promises to bring the delicious flavours of Lebanon and the
Middle East to the the British customer. With a myriad of bright colours
and flavours the food reflects the stunning interiors of all the
restaurants.
Founded by Tony, Kitous, there are a number of Comptoir Libanais restaurants now open in the UK, each one offering a fabulous Lebanese dining experience. It has always been Tony's desire “to create a place for everyone to eat and drink in humble
and friendly surroundings that is affordable for all”, so to see the Comptoir family expand in
England's North West brings much joy to Tony and the team. Comptoir has a strong
presence in the North with restaurants in Leeds and Manchester and Cheshire was the
natural next location.
I brought my friend Tina along with me to enjoy the experience and from the moment we entered the restaurant we were struck by the authentic feel of it, the bright colours, the delicious smells and fabulous atmosphere. It felt just as if we had stumbled onto a wonderful Souk somewhere in the Middle East, with a vibrancy in colour and a truly down home feeling. The colours were a treat for the eyes and everyone was quite friendly and helpful. At first there was some confusion as they weren't expecting us, and didn't appear to know anything about it, but that was quickly sorted by the very capable and friendly staff which showed us to a nice window side table where we could view the whole restaurant from. I loved the colour and feel of the furnishings. Brightly coloured and patterned vinyl seating, and red painted wooden chairs, mixed with a red striped bench seats vie for your attention along with beautiful mosaic tile patterned floors and fabulous pendulum lighting. I found myself wanting some of those light fixtures for my own home. The walls were lined with pictures of famous people wearing colourful Fez's and beautiful handbags which were for sale, silver tea pots, also for sale.
It felt so authentic and real. We both knew instantly that we were in for a real treat. I think about the only thing that was missing was some music. I think a bit of Middle Eastern music playing in the background would be nice, but this is such a busy and happening place and filled with a mosaic of people's, speaking different languages etc. We felt comfortable and at home. Tina remarked that she felt as if she had been dropped into the middle of a lovely Eastern Bazaar. I felt the same.
The menu is made of recipes which Middle Eastern and Lebanese mothers use at home including Tony’s mother. Comptoir is a place that serves food all day from breakfast until dinner. It is a restaurant where everyone can eat casually and the food is served with warm and friendly hospitality, just like back home in the Middle-East and North Africa. Breakfast is an important meal in the Arab culture, the menu includes dishes such as Shakshuka - a classic dish made up of slow cooked tomatoes, red onions and peppers mixed with parsley, coriander and garlic. Topped with a fried egg and crumbled feta and served with pita. Alternatively , Man’ousha flat bread or full Lebanese breakfast.
The all day menu includes a huge variety of different dishes from a large selection of hot and cold mezze which are ideal for a quick snack or to share with friends and family. All the usual dips, salads and dishes are also available, from Baba Ghanuj to Marinated Jawaneh - Chargrilled marinated chicken wings with garlic, lemon & pomegranate molasses. Warm Lebanese wraps (served with a Comptoir salad and pickles) are especially popular, as are the Marinated Grills and Tagines.
No Lebanese meal is complete without something sweet there is a selection of Baklawa and Lebanese desserts, which are delicate, fragrant and delicious, such as Dark Chocolate Orange and Cardamom Cake. Refreshing homemade lemonades such as Romana - orange blossom water and pomegranate lemonade and Rosa - rose, lemon and lime lemonade, as well as Fresh Rose Mint Tea , served in a silver teapot are the perfect accompaniments to the meal as well as freshly squeezed juices, cocktails and a selection of Lebanese wines and beers, specially imported from the Bekaa Valley.
We were really spoilt for choice. They offer a variety of drinks for their customers. Hot drinks such as teas, coffees, chocolates (both European and Middle Eastern choices) along with a variety of wines, beers, spirits, cocktails and cold drinks. We don't drink alcohol, tea or coffee, but were keen to try some authentic Home-made Lebanese Lemonades.
Tina chose for herself a Toufaha, which is an Apple, Mint and Ginger lemonade. (regular £2.95)
For myself I ordered a Roza, which was Lemon and Lime, with Rose Syrup. (Regular £2.95) Oh boy, but both drinks were amazing! We tasted each other's (of course!) and I loved both flavours. The Toufaha was spicier than the Roza, but both were deliciously pleasant and served with plenty of ice and a lovely paper straw! (Yay!)
There is a huge selection of Mezze, both hot and cold, available, along with a variety of Dips, Soups, and Salads. The people next to us were having a Mezze platter for two and it looked fantastic. You can also get a Mezze Platter for one. We knew we wouldn't have room for that, along with a main and dessert.
We didn't want to overly fill up before our main course, so we ordered two separate Mezze to share. All were moderately priced, ranging from £2.95 for a selection of pickles to £6.25 for the Lamb Kibbeh.
Lamb Kibbeh (3 pieces) (£6.25) - Minced lamb cracker wheat parcels, filled with lamb, pine nuts and onion, served with a mint yogurt sauce.
Cheese Samboussek (£5.50) - Pastry parcels filled with Halloumi & Feta cheese, topped with sesame seeds, served with mint yogurt sauce.
I think our favourite of the two was the Cheese Samboussek, but both were delicious. The Lamb was nicely spiced, and not greasy in the least, with a crisp crust and flavourful filling. I love Kibbeh, and this was very good, not too spicy, but well flavoured.
The Cheese Samboussek, had lots of filling and we both fell in love with it. Tina wanted to show you the insides. Both dishes came with a delicious creamy dip and pickles. I wasn't sure what the pickles were, but we both enjoyed them. There was a type of hot pepper, and a crisp green stick with we think was cucumber, but my favourite were the pink ones, which you can't see here because I had already eaten it. It was so good. I saw jars of them for sale, so when we go back (and we will because we want to bring our husbands with us) I am going to buy some for here at home. Seriously tasty! Both Mezze were a nice size and not overly filling, which was a plus for me as I don't want to already be full before my main course arrives. A good Mezze should whet the appetite for what is to come and these did just that!
They are a variety of warm Wraps on the menu ( Falafel Lamb Kofta, Chicken Taouk, Halloumi & Olive) all served with a Comptoir salad and pickles. You can also get a Wrap platter. There are four different kinds of Large Salads, with vegetarian and vegan options. There are also Grill options and Fattets, several favourites, and Tagines along with a variety of sides available.
For our main, we again chose two different options which we planned on sharing. They didn't bat an eyelid when we asked for two separate plates. Let me tell you, it was really difficult to choose only two things. I could easily have eaten everything on the menu. It all sounded very appealing!
One choice was the Chicken Moussakhan (£11.95) - Roasted marinated half baby chicken in pomegranate molasses, walnuts, and sumac onion confit, served with Comptoir salad & Vermicelli Basmati Rice.
THIS WAS GORGEOUS!
The portion was very generous, the chicken was well flavoured and tender. Delicious with a crisp skin. I normally take the skin off my chicken, but I ate the skin, I couldn't help myself. The salad was nice and well prepared with a lovely dressing. (I have had some pretty manky salads in restaurants over here) This salad passed my salad test. I also really enjoyed the rice. I love Vermicelli rice. This had a faint flavour of chicken stock. All told, we were both very pleased with this option.
For our other option we ordered the Lamb & Prune Tagine (£12.50) - Tender pieces of lamb with prunes, butternut squash, roasted almonds and sesame seeds. We chose couscous as the go with.
This was also delicious, with plenty of prunes, lamb, squash and a nice thick gravy. It was nicely spiced with a really fruity flavour, which went very well with the sweetness of the lamb. The lamb was so tender it fell apart.
A variety of sides are also available on the menu . . . rice, couscous, olives, quinoa, Batata Harra (Lebanese spiced fries), Hommos, and a selection of pickles.
There are plenty of options for dessert and the sweet tooth! Dark Chocolate & Red Rose Berries Cake sounded good. So did the Orange and Almond Cake, the Mango and Vanilla Cheese Cake and the Chocolate Brownie. There are also Baklawa and ice cream or frozen yogurt. We wanted something really authentic and light so we chose the Orange Blossom Mouhalabia and a selection of Baklawa.
Orange Blossom Mouhalabia £5.45 - a traditional Lebanese milk pudding with date, fig, apricot, prune and sultana compote.
Can you say TO DIE FOR! This is what we wrote down . . . Smooth, silky, light and satisfying . . . this was a clear favourite. We had no problem polishing it off and the compote went beautifully with it. It almost tasted faintly like Turkish delight. We are so in love with this, that I am now looking for a recipe to make it at home. We want it for our Christmas lunch dessert!
The Baklawa (£4.95) was amazing also. I love, LOVE Baklawa. It is like one of my favourite things on earth. There was a very generous serving of six pieces. It was all delicious. You can also buy the Baklawa in the "Souk" along with a multitude of other goodies.
With an ample Breakfast Menu, a Children's Menu, as well as a Takeaway Menu, there something here for everyone, and every occasion.
We were very happy with our meal. It was well prepared, delicious and the servings quite ample. The service was excellent. The atmosphere was excellent. All-told this was a very positive experience for both of us. Lunch for two, with drinks, excluding tip, came to about £50.00. All in all we gave this dining experience a perfect 10 out of 10! It is a very family friendly restaurant as well. The couples sitting next to us had small children with them. I loved the colour and the vibe of the place. There is also an upstairs. Washrooms are available, both regular on the upper floor, and a Handicapped accessible on the main floor. Very clean.
We will return for sure.
Many thanks to Comptoir Libanais, Cheshire Oaks for this really enjoyable dining experience!
Special notes -
Tony started his entrepreneurial flair from a young age selling lemonades and sandwiches outside his home on the street in Algeria. This drive inspired him to come to London with very little and grow the restaurant business that he has today. The authentic journey of flavours from the regions where Tony spent his childhood and where he still regularly travels now, continuing to source ingredients and decorations that will enhance the intoxicating eating experience of the Middle East.
The food is available to eat in the restaurant or to take home back to the office or to your home. Takeaway food is part and parcel of Middle Eastern culture and so Comptoir Libanais s proud to offer this service to guests at the Cheshire Oaks restaurant. Not only this, but the team will soon be launching an exclusive delivery service with Deliveroo . Comptoir Libanais will, therefore, provide the perfect option for eating at home or for picking up on the way back from work.
The restaurant also offers a large dedicated children’s menu with an activity pack and colouring in section to keep the little ones entertained. Priced at £5.95 it includes a main course, drink and dessert and includes favourites such as Halloumi Halloumi platter with falafel and hommos and Chicken wings with hommos and Lebanese fries.
About Comptoir Libanais
There are 23 restaurants across London and around the country, including Manchester, Bath, Leeds, Reading, Birmingham, Oxford and Exeter. Comptoir Libanais also has a branch in Holland and is in the process of expanding further internationally, with restaurants in Dubai and Abu Dhabi.
Founded in 2008 by Tony Kitous, the name means Lebanese Counter, as it is a place where everyone can eat casually and enjoy Middle Eastern food, served with warm and friendly hospitality, just like back home.
www.comptoirlibanais.co.uk
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