I love to cook, and I love to eat. I worked as a Personal Chef for a number of years for a very wealthy American Family here in the UK, where every meal had to be a production.
I didn't mind. It gave me the opportunity to stretch, and it was what I was being paid to do. It was the dream job in many ways for the consummate foodie.
To be honest however, it is not how I like to eat and cook in my personal life.
With the exception of Special Occasions, I want to cook . . . and I enjoy . . . simplicity. Less is more in my kitchen.
I prefer simple ingredients, put together quickly, easily and in a delicious way. You can call me lazy if you want to, but it truly is what works best for me.
I don't want to spend hours and hours in the kitchen cooking . . . or cleaning up!
For most of my every day cooking meals like this Skillet Sausage, Peas & Rice work well for me.
Its the type of thing I like to cook and to eat.
Simple, honest and, yes . . . delicious. Quick too! Meals like this get me in and out of the kitchen in a short period of time.
Polish Sausage (smoked sausage) is one of the main ingredients.
I adore the smokiness and spiciness of a good polish sausage and yes . . . the hit of garlic. It is just so good!
In this simple dish polish sausage rounds are lightly browned in a bit of olive oil and then combined with some fresh garlic for even more of a garlic hit!
Don't worry it's not too much, not too much at all. (Be careful not to let your garlic brown or burn. It will turn bitter.)
After that you simply add some basmati rice, chicken stock and a bit of seasoning.
Brought to the boil and then simmered, within about 20 minutes, your dish is almost done.
All you need to do now is to stir in some frozen baby peas, chopped spring onions and chopped parsley.
The heat from the dish, helps to thaw the peas and slightly cooks them without causing them to lose that beautiful green colour . . .
It also takes any harshness out of the spring onions, leaving you just with a lovely light onion flavour that is not obnoxious in the least.
Parsley adds even more lovely green colour and contrast. Oh but this is some delicious. We love it! You can also successfully cut the recipe in half if you wish.
Yield: 5 - 6
Skillet Sausage, Peas & Rice
prep time: 15 minscook time: 20 minstotal time: 35 mins
Meals like this all in one pan skillet sausage, peas and rice make for a really delicious, quick and easy mid-week supper. All you need on the side is perhaps a salad and for the heartier eaters, some crusty bread!
ingredients:
- 2 tsp light olive oil
- 3 cloves garlic, peeled and minced
- 1 pound polish (smoked) sausage (kielbasa) sliced into 1/4 inch thick coins
- 710ml chicken stock (3 cups)
- 315g basmati rice (1 1/2 cups)
- 1/2 tsp garlic granules (not salt)
- 1/4 tsp freshly ground black pepper
- salt as needed
- 225g frozen petit pois (1 1/2 cups)
- 4 spring onions, trimmed, washed and finely chopped
- a handful of fresh flat leaf parsley, chopped (about 1/4 cup)
instructions:
- Heat the oil in a large skillet (with a lid). Add the sausage and cook, stirring occasionally, until it browns on the edges. Add the garlic. Cook and stir for a minute or so longer, until fragrant. (Don't let the garlic brown or it turns bitter.) Add the chicken stock, rice, garlic granules and pepper. Stir and bring to the boil, then reduce to a slow simmer, cover and cook over low heat for about 20 minutes, until all of the liquid has been absorbed. Taste and adjust seasoning with salt as needed. Stir in the frozen peas, spring onions and parsley. Cover and let stand for about 5 minutes then serve. (Don't worry, the peas thaw out beautifully and semi-cook during this time.)
Created using The Recipes Generator
All you really need on the side is a nice tossed salad and for the really big eaters some crusty bread. It always goes down a real treat. Delicious and it gets you in and out of the kitchen in about half an hour or so tops! Win/win!
You might be asking yourself what is the perfect blondie. For me the perfect blondie has to be a chocolate chip blondie at the very least. A chewy blondies recipe that you find totally delectable.
My ex-mother in law Elizabeth made wonderful blondies. Kind of cakey, with a lovely almost butterscotch flavour and topped with a lovely brown sugar fudge icing. There were no chocolate chips in them, but they were incredibly delicious nonetheless.
I just realised this morning that I don't have that recipe on here. Time to rectify that methinks. Look for that soon! Its actually a recipe that I was given by my ex when we were teenagers dating.
It is handwritten in his schoolboy writing and he mis-spelled the title . . . "Camel Squares," instead of Caramel Squares. A part of their charm.
Not quite a Blondie they are much more cake like. Every now and then I do feel the urge to indulge in them, or in a Blondie.
I've made quite a few Blondies through the years and this is the recipe I finally settled on as being the perfect blondie.
So what is the perfect Blondie? I suppose that all depends on who you are asking. This is what it means to me.
A perfect Blondie is like a brownie . . . fudgy and dense . . .
but not chocolaty like a brownie . . . it tastes like caramel or toffee . . . from the combination of brown sugar, and vanilla . . . and butter . . .
They can seem almost gooey when first out of the oven, but don't let that fool you . . . once they cool completely, they settle into the perfect slice . . . dense and chewy, almost like your favourite chocolate chip cookie . . .
You might be tempted to think they aren't cooked, but don't be fooled. That's the way they are supposed to be.
Dense, chewy and with a complex flavour that is not overly sweet, but sweet all the same.
They shouldn't be greasy. IF they are, then you have used too much butter. I don't think it matters if you use salted or unsalted.
I use salted and then only add a pinch of salt, or none to the batter.
They are also very adaptable to other flavours and additions. Today I added good semi sweet chocolate chips and chopped candied ginger, which made them almost taste like chocolate covered gingers which my husband really loves.
Just don't be tempted to add too much of any one thing. Less is definitely more here, and do save a tablespoon or two of your add ins to sprinkle on the top before baking instead of stirring them into the batter.
Yield: 9
Perfect Blondies
This is the perfect Blondie recipe, yielding perfect blondies every time. The texture of the best brownie combined with the best aspects of the perfect chocolate chip cookie. What more could you ask for? (I have included some ideas for variations.)
ingredients:
- 115g butter, melted (1/2 cup)
- 200g soft light brown sugar (1 cup, packed)
- 1 large free range egg, lightly beaten
- 2 tsp vanilla extract
- 140g plain flour (1 cup)
- pinch salt
Optional Additions:
- 175g semi sweet chocolate chips (1 cup)
- 130g (3/4 cup) semi sweet chocolate chips plus 55g (1/2 cup) chopped toasted nuts
- 130g (3/4 cup) white or dark chocolate chips plus 70g (1/2 cup) macadamia nuts
- 130g (3/4 cup) dark chocolate chunks plus 55g (1/2) cup chopped walnuts
- 175g (3/4 cup) semi sweet chocolate chips plus 60g (1/4 cup) chopped crystallised ginger
- 80g (1 cup) shredded coconut plus 175g (1 cup) mixed chocolate chips
- 115g (2/3 cup) semi sweet chocolate chips plus 110g (2/3 cup) caramel fudge bits
- 130g (3/4 cup) white chocolate chips plus 40g (1/4 cup) chopped dried cranberries
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square baking tin and line with baking paper, leaving some overhand for lifting out the baked squares when done.
- Whisk together the butter and brown sugar. Stir in the beaten egg and vanilla. Stir in the flour and salt just to combine. Add any combination of additions of your choice, reserving some for sprinkling on top. Spread in the prepared pan.
- Bake in the preheated oven for 25 - 30 minutes. When done they will be light brown around the edges, the top will be glossy and appear set, and toothpick inserted in the centre should come out with a few moist crumbs.
Created using The Recipes Generator
We really enjoyed this combination of semi sweet chocolate and candied ginger that I used in these Blondies today. I always buy Todd a box of chocolate covered ginger for Christmas which he loves, so these were an extra special treat for him. I really hope you will give these a go and that you will enjoy them as much as we do! 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 Thanks so much for visiting. Do come again!
Follow my blog with Bloglovin
This is a cake recipe I have been eye-balling for quite some time now. It closely resembles other cake recipes that I have seen, called Cinnamon Flop Cake, Amish Cinnamon Cake, etc. I have tried a few of those and they didn't turn out very well, which is why I have waited so long to bake this one.
With no eggs and not a lot of fat . . . I had my reservations about it . . . but the photo in the cookbook looked really good . . .
It looks really good and I think you will realise why I wanted to bake it. I love Cinnamon and I adore Cinnamon Toast. Today I decided to take a chance and I baked it.
This has to be one of the easiest cakes I have ever baked. It uses things I always have in the house and there are gluten free options for people who can't do gluten.
The cake itself is quite moist and flavourful. No eggs needed . . . say what! Yep no eggs . . . and only 2 TBS butter. So relatively low fat.
Just look at the lovely texture. I served it plain with a hot drink.
But sliced fruit would go really well with it. She shows it with sliced strawberries. I am thinking that any crushed berries would go well, or sliced peaches, pears, etc.
You bake the cake first and then when it is almost done, you pour a butter/cinnamon/sugar mixture over top and bake it for ten minutes longer . . .
The result of that is a crisp cinnamon sugar coating . . . almost like a cinnamon creme brulee topping . . .
Ohhh, I just had a thought, this would be excellent during strawberry season along with crushed berries and a dollop of whipped cream . . . will be doing this again then for sure!
In the meantime we have enjoyed it just as it is . . . plain . . .
Todd enjoyed a nice big piece of it with a hot cup of vanilla tea . . .
Actually I had cut this piece originally for him to enjoy. I was going to just have a tiny taste . . .
Just a tiny smidgen so I could write about it . . .
However it was so good that I ended up eating half the square of cake before I knew it and then had to cut him another piece. Yes, it IS that good!
Yield: 9
Cinnamon Toast Cake
prep time: 10 minscook time: 35 minstotal time: 45 mins
This is a lovely moist cake with a cinnamon toast crunch that bakes on top. There are no eggs, and there are gluten-free options. Adapted from a recipe from the Weeknight Dinner Cook Book by Mary Younkin.
ingredients:
- 280g plain flour (2 cups)
- 190g sugar (1 cup)
- 2 tsp baking powder
- 1 tsp salt
- 240ml milk (1 cup), room temperature
- 1 tsp vanilla extract
- 2 TBS butter, melted and cooled to room temperature
For the Topping:
- 120g butter, melted (1/2 cup)
- 95g sugar (1/2 cup)
- 1 TBS ground cinnamon
instructions:
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch square baking tin really well. Set aside.
- Whisk together the flour, sugar, baking powder, and salt. Whisk together the milk, vanilla and melted butter. Add to the dry ingredients and beat together until smooth. Pour into the buttered tin and bake for 25 minutes.
- While the cake is baking stir together the topping ingredients until smooth.
- Remove the cake from the oven after 25 minutes and pour the cinnamon mixture evenly over top of the cake. Return to the oven for an additional 10 minutes.
- Gluten-free sub for flour:
- 185g brown rice flour (1 1/4 cups)
- 65g tapioca starch (1/2 cup)
- 45g potato starch (1/4 cup)
Created using The Recipes Generator
Oh, yes, I am pretty naughty when it comes to cake. Its a real weakness of mine. I really have no willpower when a cake is involved . . . mores the pity. Bon Weekend!
A friend of mine on Instagram posted a ham and cheese panini on her feed the other day and it looked amazingly delicious. I thought it was bacon, but she said no, ham . . . it looked sooooooo good! I have been thinking about it ever since . . . except in my mind it was bacon, not ham . . . I do so love the occasional bacon sandwich.
Back in my early days here in the UK, Todd and I worked together at a BP service station that had a cafe attached. They sold tons of bacon, sausage, as well as bacon & sausage baguettes every morning. You would see the same guys buying them every day.
I was always mystified by the draw of them. They used the cheapest nastiest bacon and sausages. You should have seen the grease in the bottom of the warming cabinet that would have to be cleaned out at the end of every day. Blech! Blech! Blech!
I only like to use a good quality bacon in my sandwiches . . . and I am not fond of sausage in sandwiches at all. (I am not sure why.)
There has been a lot on the news lately about the higher incidence of bowel cancer in people who eat processed meats every day. I often wonder about those builders that were coming in every day and filling up on that cheap and nasty stuff. I recently discovered Finnebrogue Naked Bacon, which is made without any nitrites and artificial additives. This is what I have been buying. It costs a bit more than regular bacon, but I reckon for the few times we might have bacon, it is worth every penny.
I haven't seen it as streaky bacon, just the back bacon. But you can get it smoked and unsmoked. It is air dried and it is lovely, and no . . . I have not been paid or given any free bacon to say that. I just plain like it and think you might too.
Especially if you are like me and a bit concerned about the use of nitrates and preservatives in our food.
This is not low fat by any stretch, which makes it a real treat . . . all butter croissants . . . Jarlsberg cheese . . . back bacon . . .
I grilled the back bacon under my oven grill/broiler. If you slash the fatty edge first, it won't curl up.
Lightly buttered and pressed in a Panini press until the croissant is golden brown and has nice crispy bits . . . and the cheese is melted.
I like mine with a bit of brown sauce, or what is called HP sauce or steak sauce in North America. Its really good. Just spicy enough . . .
Todd likes his with tomato sauce/ketchup. There is no accounting for taste, lol. Seriously I have never liked tomato ketchup on anything with bread. Again, I have no idea why.
Yield: 2
Bacon & Cheese Panini
A once in a blue-moon treat. I enjoy mine with brown sauce. Todd prefers ketchup! Quick, easy and delicious!
ingredients:
- 2 all butter quality French Croissants
- 4 rashers of back bacon
- 4 slices of good melty cheese (I used Jarlsberg)
- softened butter
instructions:
- Preheat the grill/broiler to high. Clip the fatty edge of your back bacon and lay it out in a single layer on a foil lined grill tray. Grill for approximately 4 minutes per side, or until it is done to your desired taste. Allow to drain on some paper kitchen toweling.
- Preheat your Panini press is using, or skillet. Slice your croissants in half through the middle. Butter lightly on both the top and the bottom outer bits. Place the buttered bottom down on the panini press/skillet. Top with one slice of cheese, torn in half and laid out to cover it. Top with two slices of back bacon, and another slice of cheese in the same way. Place the croissant tops, buttered side up, on top of everything.
- Cook in your Panini press until golden brown and the cheese has melted. Alternately cook in a heated skillet, pressing down with a spatula, top first, and flipping over when golden brown, to brown the other side.
- Serve immediately with your favourite sauce.
Created using The Recipes Generator
I was really pleased to see this Naked Bacon in my local grocery store and bought it right away to try. I just love trying new things. Especially if they promise to be healthier. I have been buying it ever since, which is not every week, by the way . . . maybe only once a month. I hope they come out with a streaky version! Yum!!
Subscribe to:
Posts (Atom)
Social Icons