This Instant Pot Bolognese Sauce Recipe I am sharing with you today is a hearty and rich meat sauce exploding with wonderful Italian flavors! Unlike the traditional Bolognese sauce, you can have it on the table in less than an hour, I kid you not!
Traditionally a Bolognese Sauce needs to be slow simmered on top of the stove for several hours in order for the flavors to deepen, and the sauce to thicken to a great consistency. This simple recipe reduces that time by more than half, without reducing any of the delicious flavors. I am all for that!
Although I have had an Instant Pot for quite some time now, I haven't really used it as much as I should have done. I wasn't quite sure how to use it and I confess that I have been a bit afraid of using it.
I suppose I thought that it must be quite complicated to use and the thought of a pressure cooker is a tiny bit daunting to me. I remember a neighbor across from us back in the 1960's when I was a child being badly burnt when her pressure cooker exploded.
Because of that my mother would never have one in her house. She surely passed that fear on to me, so although I did purchase one a few years ago, I have always felt somewhat intimidated by it.
My sister does use hers regularly however. She made fantastic beef dips in it just a few weeks back and by watching her I have come to recognize just how safe and easy they are to use, so long as you do things in the proper way and have a healthy respect for just what it is and what it can do.
I also believe they are much safer these days than what they were in my mother's time. They are energy efficient appliances and save on time and energy, both bonus's in the modern kitchen!
Compared to other more common cooking methods (boiling, baking, steaming) an Instant Pot Pressure Cooker can reduce your energy usage and cook times by up to 70%!
We all lead incredibly busy lives these days and anything that can help to make us more efficient with our time is a bonus! I have vowed to use mine more, starting with this very delicious sauce!
The recipe I am sharing with you today is a variation on my traditional Bolognese Sauce, adapted for cooking in the Instant Pot. You can of course cook it in a regular saucepan on top of the stove, but the cook time will be considerably longer.
This Instant Pot version comes together very quickly and I can assure you is incredibly rich and delicious. It lacks nothing in comparison to its main stream every day cousin!
Spaghetti with "Meat Sauce" was always a favorite of my fathers. Mom would brown hamburger on top of the stove and then pop open a tin of Catelli Spaghetti sauce, pouring it over top.
Heated through she would proudly proclaim it to be "Italian" spaghetti, and we were none the wiser. You know and understand what is familiar to you, and of course we had never experienced the "real" thing, so were none the wiser!
It was not until I was an adult that I experienced a true "Bolognese" sauce and came to know the difference.
A traditional Bolognese sauce is known in Italian as ragù alla bolognese or ragù. It is is a meat-based sauce originating in Bologna, Italy. Traditionally it would be served with tagliatelle. Here in the West, we most commonly enjoy it with spaghetti.
Bolognese sauce has evolved greatly over the years, with every cook putting their own spin on it. So much so that many recipes today don't have much in common with the original version.
I think most family's have their own versions of it, and whilst we may poo poo at some of them, who is to really say what is delicious and what is not. A rose by any other name and all that. This version is delicious. Plain and simple.
It is what passes as a Bolognese in our house and that's what matters to us! Rich and meaty with three kinds of meat. A good ground beef, Italian sausage and cubed pancetta form the basis of the sauce.
In addition I like to add onions, celery and plenty of garlic, as well as some carrot for a bit of sweetness. A mix of dried herbs, some red wine, stock and good tinned tomatoes round it out. I confess I add a tiny bit of brown sugar to balance out the acidity of the tomatoes and I always like to add a splash of good Balsamic,
Some cream stirred into it at the end is the final touch that puts this sauce over the top!!
We enjoy it on spaghetti, but it is equally at home on any kind of pasta. Macheroni, tagliatelle, farfalle, you name it. I cannot think of a pasta that wouldn't love this sauce.
I like to grate Parmesan cheese over the top of mine, but then I always did. I doused the top of my mom's "Italian" spaghetti with the one from the green can regularly. Today I grate my own. Some crusty bread and a nice tossed salad make this meal complete!
I really love how quickly this sauce comes together. It tastes just as if it has been simmering all afternoon. The flavors are wonderful. I hope that you will give it a go, instant pot or not and enjoy this heavenly, indulgent sauce!
Instant Pot Bolognese Sauce
Yield: 6
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
A rich and meaty pasta sauce, made in half the time using your Instant Pot. If you don't have an Instant Pot, you can make it in a saucepan on top of the stove. It is delicious!
Ingredients
- 1 TBS olive oil
- 1 pound extra lean ground beef
- 1/2 pound spicy Italian sausage
- 4 ounces pancetta, diced
- 1 medium brown onion, peeled and minced
- 1 medium carrot, peeled and minced
- 1 small green pepper, trimmed and finely chopped
- 1 stalk celery, peeled and minced
- 4 cloves garlic, peeled and minced
- 1/2 cup (120ml) dry red wine
- 1 (28oz) tin of chopped tomatoes in tomato juice, undrained (2 (420g))
- 3 TBS tomato paste (tomato puree)
- 2/3 cup (160ml) beef stock
- 1 TBS Balsamic vinegar
- 1 tsp brown sugar
- fine sea salt and black pepper to taste
- 1 TBS dry parsley flakes
- 2 tsp dried basil
- 1 tsp oregano
- crushed red pepper flakes to taste
You will also need:
- 1/4 cup (60ml) heavy cream
- Cooked pasta to serve
- Parmesan cheese to sprinkle (I like to grate my own)
Instructions
- Using the sauté setting on your instant pot, add the olive oil and heat. Crumble in the ground beef, sausage and pancetta. Cook until browned, breaking it up with a wooden spoon. Drain off most of the fat, if any.
- Add the carrot, celery, onion and green pepper. Cook, stirring occasionally until they begin to soften. Stir in the garlic and cook for a further 30 seconds.
- Add the tomatoes, beef stock, tomato paste, red wine, vinegar, sugar and all of the seasonings and herbs. Stir everything together well.
- Cancel the sauté setting. Place lid on top and secure. Press the pressure cook setting and cook for 20 minutes.
- Release pressure according to your Instant Pot manual.
- Remove lid and set aside. Taste and adjust seasoning as required with some salt and black pepper. Stir in the cream. Reheat gently on the sauté setting until well heated through, 5 to 10 minutes.
- Serve hot and ladled over your favorite pasta cooked to al dente along with some freshly grated Parmesan cheese for sprinkling over top.
Notes:
To Cook on top of the stove: Brown the meats in a large heavy bottomed saucepan. Add the vegetables and saute until they begin to soften. Add the remaining ingredients and bring to the boil, then reduce to a slow simmer. Cook, uncovered, stirring occasionally , for about 2 hours, until the sauce is nicely thickened. If you think it is getting too thick, you can add a bit of stock or water.
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We sure have been having some bitterly cold weather this past week. I believe it was -10 out there this morning. I have not experienced temperatures such as this in over 20 years! This is the kind of cold that really makes you appreciate Winter soups and stews.
Food that warms your belly and soul! There is nothing like a hot bowl of soup to do just that and this Winter Vegetable Soup is one of my favourites! And not the least because of the dumplings!
Most of my baking life I have been on the search for a simple oatmeal cookie recipe that would result in a beautifully crisp oatmeal cookie. I have tried about a bazillion recipes through the years. That's a lot of cookies.
And for the most part I have enjoyed the results of my labours. I do not think I have ever eaten an oatmeal cookie that I did not fall in love with. I think of all the cookies, oatmeal cookies are my favourites!
I enjoy them in any way shape or form. Soft and chewy, studded with plump sticky sultana raisins, sweet chocolate chips, toasted nuts, etc. I do believe however that I have stumbled upon the perfect oatmeal cookie recipe.
Thin. Crisp. Buttery. Unadulterated by any other flavours save that of butter and vanilla. Wholesome, oaty. In short. Oatmeal Cookie PERFECTION.
I recently purchased this cookbook by America's Test Kitchen to replace in part at least, some of the cookbooks I had to leave behind in the UK. (My heart will always be broken about that, but it is what it is.) I had a LOT of baking books.
I was greatly tempted by this one and have to say I have NEVER been disappointed by any of the ATK cookery books. I have had a few of them through the years and none of them have been duds. This one, thus far is no exception.
Granted, this is the first recipe I have baked from the book. I have to say however, if this recipe is any indication of the quality of cookie recipes contained in the book, I am on to a winner here!
My sister thought they almost tasted like oat cakes. And I have to say, that buttery oaty flavour is there in abundance. I adore the flavour of oats in baked goods. So wholesome and almost nutty.
These toasty cookies are pleasantly crunchy, even in the centres. This is something which can be very difficult to achieve in a cookie. You often get them crispy edged, but usually the centres can be a bit chewy.
Not so with this one. Even the centres are perfectly crisp and buttery. That is because they scaled down the amount of sugar somewhat, enabling the oaty flavour to shine through and making for less moisture in the cookies.
There is also not a lot of flour in these cookies. Only one cup. Most cookies take far more than that. In fact there is far more oatmeal in these cookies than there is flour!
There is a full 2 1/2 cups of oats in these which really makes for a delicious wholesome oaty flavour. It is important to note that you really need to use the old fashioned oats, not the quick or instant oats.
I only ever very rarely have quick or instant oats in my cupboard and when I do it is usually in the form of those premeasured breakfast cereal packets. I prefer old fashioned oats on every level.
Wholesome. Toothsome. Hearty. Delicious. In this house organic non gmo oats are the preference.
You want to use butter that is soft, but still cool if that makes sense. We pop it into the microwave for about 3 to 4 seconds. This yields a butter that is spreadable, but still holds its shape.
This gets whipped together with two kinds of sugar. Granulated white and soft light brown. I have come to recognise that granulated white sugar here in the UK is the same as castor sugar in the UK. It has much finer granules than the granulated sugar you will see in the UK.
One reason this is desirable when it comes to baking is because of its ability to melt into batters and doughs without leaving a grainy texture. Ever baked a cake and had it come out looking a bit speckled on top?
These are sugar granules that have not quite melted into the batter. That's why it is important when baking to use a finer granulated sugar. If yours is too granulated, you can blitz it in a food processor to break it down a bit.
The use of a bit of brown sugar gives these an almost caramel like flavour. I love the flavour of brown sugar in bake goods. There is not enough to make the cookies soft, just enough to give them a hint of caramel.
Brown sugar has more moisture in it than white sugar. This is due to the molasses content. Did you know if you have run out of brown sugar you can substitute white sugar for it with the addition of a bit of molasses?
If you have run out of brown sugar and need to make your own, mix 1 cup (200 grams) of granulated white sugar with 1 tablespoon of molasses.
If you need dark brown sugar, simply increase the molasses to 2 tablespoons. Easy peasy. Just stir it all together.
Also, if you don’t have molasses on hand, you can easily swap it out for maple
syrup with almost no change to your recipe’s final product.
Combine 1 cup (200 grams) of granulated white sugar with 1 tablespoon of pure maple syrup to make a brown sugar substitute that can
fool just about anyone. There is no acutely discernable difference in taste.
I have to say that I cannot recommend this Oatmeal Cookie highly enough. They are crisp and moreish. Buttery. Oaty. The best Oatmeal Cookie.
My search is over. These truly are the perfect oatmeal cookie!
Thin & Crispy Oatmeal Cookies
Yield: Makes 2 dozen
prep time: 10 Mincook time: 16 Mintotal time: 26 Min
This is the crispest, most delicious oatmeal cooki I have ever baked or eaten. Incredibly moreish.
Ingredients
- 1 cup (140g) plain/all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 14 TBS butter, softened but still cold (200g/7 ounces)
- 1 cup (195g) granulated sugar (In the UK caster sugar)
- 1/4 cup (50g) soft light brown sugar, packed
- 1 large free range egg
- 1 tsp pure vanilla extract
- 2 1/2 cups (200g) old fashioned rolled oats (not quick oats)
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready several large baking sheets that you have lined with baking parchment.
- Beat the granulated sugar, brown sugar and butter together at low speed, just until combined. Increase the speed to medium and beat until light in colour and fluffy. Scrape down the bowl as needed.
- Beat in the egg and vanilla.
- Sift together the flour, soda, salt and baking powder. Stir into the creamed mixture just to incorporate and then stir in the oats until thoroughly blended.
- Using a cookie scoop (or by 2 TBS measures), drop the dough (roll into balls) onto the baking sheet leaving about 3 inches in between each. Lightly press down with your fingrs until the balls are 3/4 inch thick.
- Bake, one sheet at a time, until goldn brown with crisp edges. This will tak abou 13 o 16 minutes depending on your oven. (mine took 16)
- Leave on the cookie sheet for a few minutes before scooping off onto a wire rack to finish cooling completely.
- Store in an airtight container.
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At the weekend I like to pull the boat out a bit with breakfast if I can. Recipes like Peaches and Cream French Toast recipe are just the way to do that!
It may look a bit indulgent and over the top, but I can assure you, depending on the ingredients you choose to use, it can actually quite low in fat and calories. Especially if you choose to use low fat milk and cream cheese.
There is nothing more comforting on a cold winter's day than a traditional boiled dinner! This is something which has been very much a Maritime, Eastern Canada and New England tradition for many years.
It may seem a bit old fashioned, but there is a great comfort to be had in the simple cooking of thse very humble ingredients. This is full meal in a pot that has been pleasing families for many years.
One of my favorite store cupboard ingredients has to be ready-made potato gnocchi! They come in really handy for all sorts. I tend to use them just as I would cooked potatoes much of the time.
Pan-fried potato gnocchi is especially delicious! You can use them as a delicious dish or as I have done here today, as one half of a lazy, hearty and tasty supper for two!
This is a delicious adaptation of a recipe I love which is found in Tessa Kiros cookery book entitled, "Apples for Jam." That has to be one of my favorite cookbooks, and one of the few that I chose to bring back to Canada with me.
One of the reasons I love this book so much is because it is filled with simple recipes that are very family friendly and easy to execute. I can be rather a lazy cook it seems. Although I do love both to cook and to eat, I try hard to get in and out of the kitchen as quickly as possible most of the time.
Don't get me wrong, I am not opposed to pulling out the stops when it comes to cooking for guests, or for special occasions. When it comes to ordinary every day meals, however, quick and easy is generally my rule of thumb.
There is a fabulous recipe in that cookery book for sautéed potatoes and egg. Its one of our favorite things to make on Sundays after church. Potatoes are peeled and boiled until tender, and then dropped into a mixture of hot olive oil and butter.
The fat is flavored with bashed garlic cloves and fresh sage leaves. They really impart a lovely flavor to the fat and in turn really give the potatoes a lovely flavor when they are cooked in it as well.
The potatoes get all golden brown and crispy edged, the middles remaining meltingly tender. The sage leaves are also quite tasty when they are fried crisp like that. (Don't worry if you can't get fresh sage. You can easily use a bit of dried sage in its place. But fresh is better if you can get it.)
Once the potatoes are all crisp and golden brown you drop a couple of large eggs into the middle of them and cook them until they are crisp edged as well. DELICIOUS!
Quick and easy as well.
The good news is that you can cook potato gnocchi in much the same way! Yay!! I love potato gnocchi. To be honest, using a package of potato gnocchi is even easier than using regular potatoes! Its also a lot quicker!
If you use refrigerated gnocchi, there is no need to boil them first. You can simply just drop them into the hot oil. I have never used the sweet potato gnocchi for this, but I think they would also be incredibly delicious as well.
I always like to use large free range eggs. I like to use RSPCA approved if I can get them. I know if they are RSPCA approved then they truly are free range. I have no desire to support an industry which is cruel to animals for whatever purpose.
It has been my experience that quite often what masquerades as free-range hens are not much better off than caged hens. True, they are not in cages, but they are often kept in pens in huge numbers. Often the conditions are not at all what you think they are or should be.
When I was a much younger woman, my first husband came from a farming family. I often used to work in the egg grading house at the weekend, grading the eggs. They had a huge battery of laying hens. I never ventured beyond the doorway to see inside the battery. I am sure if I had of done my heart would have broken.
This was some 46-47 years ago now, and what was seen as being acceptable back then is certainly not acceptable now. Things have changed a great deal and I am happy for that.
If you are lucky enough to know someone who has hens or even if you have laying hens yourself, those are the best eggs of all! Happy eggs from happy hens!
With beautiful big yellow yolks. Sometimes even a double yolker. Now that is an extra special treat.
I love the way the eggs cook in this dish. All ruffle edged and golden brown on the edges as well. I like to leave the yolks a tiny bit runny if I can.
All the better for dipping. Toast. Gnocchi. Fingers. (Oops did I just say that out loud? I think I did!!)
A dusting of freshly grated Parmesan cheese is drifted over the top of the eggs and the gnocchi, completing the dish. The quantities I have given is for two servings, but you can easy double this up if you wish.
If doubling every thing up however, I do recommend cooking it in two separate skillets. That way nothing is crowded in the pan and everything gets perfectly golden and crisp as it should do. This is the perfect lazy day supper!
You are sure to find this to be so, so, so very tasty! Puffy little potato gnocchi, gilded until golden brown in a mixture of olive oil and butter infused with sage and garlic.
Two fresh organic free range eggs broken over top and fried until the edges of the eggs are crisp, the golden yolks still runny and just waiting for your fork to dip one of those little gilded gnocchi in.
Pan Fried Potato Gnocchi & Egg
Yield: 2
Cook time: 20 MinTotal time: 20 Min
This makes a hearty, quick and simple supper for two. A variation on my regular posh egg and chips recipe.
Ingredients
- a generous pound (500g) of refrigerated potato Gnocchi
- 2 TBS good quality olive oil
- 1 TBS butter
- 2 fat cloves of garlic, peeled and bruised and left whole
- 3 springs of fresh sage
- 2 large free range eggs, at room temperature preferably
- sea salt and freshly ground black pepper
- Finely grated Parmesan Cheese (grate it yourself, preferably)
Instructions
- Put a pot of lightly salted water on to boil. Place the olive oil and butter in a large nonstick skillet along with the garlic and sage. Heat gently while you cook the gnocchi. (Do not allow it to brown.)
- Cook the Gnocchi according to the package directions. Once they are done and float to the surface, scoop out with a slotted spoon and drop into the infused and heated oil/butter mixture.
- Turn the heat up and cook, stirring occasionally until they begin to turn golden brown and the sage leaves crisp up. If the garlic looks like it is going to burn, lift it out and place on top of some of the gnocchi. Make two hollows in the bed of gnocchi and drop an egg into each.
- Cover with a lid and cook over medium low heat, just until the whites are set. Season to taste with some sea salt and freshly ground black pepper.
- Serve at once, divided in half and placed onto heated plates. Sprinkle some cheese on each serving. The gnocchi is delicious dipped into the egg yolks.
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These wonderful peach scones are tender and delicious served warm from the oven. I can honestly say that I have never met a scone I didn't immediately fall in love with.
These beautiful scones are filled with lovely flavours and make the perfect bread to serve at breakfast, for a brunch, or for a ladies luncheon or tea party.
They use simple pantry ingredients. Things which we probably all have in our cupboards. They are super fast and very easy to make.
You can opt to use fresh peaches in them or tinned peaches, perfect for the winter months. Both work beautifully. Just make sure if you use the tinned option that you pat them dry really well.
I guaranteed they will be delicious with either option. Actually these scones are a brilliant way to use up supermarket peaches that are hard and less than their best. There is something about cooking with fruit that can bring the best out of what many might see as throw away fruit.
Have you ever done that? Picked up a punnet of fruits at the shops because they were a good deal, only to get them home and realise that there was no way under heaven they were every going to soften up enough to eat them out of hand?
I have done this and been disappointed many times by substandard fruits. Fruits that actually turn mealy instead of ripening to perfection. Problem no more.
Just cook with them. It is guaranteed to bring out their best. Trust me on this.
Cold butter is key when it comes to making perfect scones. Use your butter straight from the refrigerator, cutting it into smaller bits and dropping it into your flour base.
Proper scones use a rubbing in technique for the fats, rather than cutting. That is a part of the reason really cold butter is essential as well as working quickly. You rub the fat in with your fingertips, using a snapping motion.
Keeping you hands cool and working quickly is also key. (Its not hard to keep your hands cold on a winter's day actually. Not for me anyways.)
The cold butter actually helps to create little air pockets in the dough while it bakes. This makes for a lighter and more tender scone, with big fluffy layers. You also get a scone that is beautifully crisp on the outside, but amazingly light inside..
I have used poppyseeds in these, to help give a bit of contrast and additional texture. You can leave them out if you wish. I love poppyseeds in anything.
However, if you are serving them for a luncheon you may absolutely want to leave them out. Ladies really don't like to get caught with seeds in their teeth and poppyseed is notorious for that.
A light hand is also a necessity when it comes to making scones. Over-handling the dough creates a tough finish, so handle them as little as possible.
Just knead the dough very lightly and then pat into shape on a lightly floured surface. You will also need a lovely SHARP cutter, and then cut them out using a quick tapping motion. DON'T twist the cutter as you cut them.
Twisting not only results in a lopsided scone, but also ensures that the scones won't rise as tall as they would otherwise. By twisting you seal the edges of the dough and it has to work harder to rise.
A sharp direct up and down cut is best. I also try to get as many cuts as I can out of the first patting out. You can of course gather the scraps together and cut more, but these re-pats will not be near as nice as the first cuts.
There is a tiny amount of vanilla in these. Vanilla goes really well with the flavour of peaches. Surprisingly so.
You could of course use a vanilla paste, which is thick and lush and filled with lots of seeds, if you are lucky enough to have it. But in any case always use a good vanilla. Articially flavoured vanilla is always substandard and tastes, well . . . artificial.
Another flavour that goes well with peaches is almond. Feel free to use almond extract in the place of the vanilla extract to give these delicious scones a completely different slant!
I always like to brush the tops of my scones and add a bit of crunch. A bit of cream and some turbinado/demerara raw sugar does the trick beautifully!
If you are going to glaze them however, you may want to leave this step out. But I have done both before and been very pleased with the results.
This is a buttery crisp scone, moreishly flaky . . . filled with tender sweet
pieces of peach . . . crunchy poppyseeds, and infused with a touch of vanilla.
Once baked all you have to do is to decide what you are going to enjoy them with!
If
you are lucky enough to have clotted cream do serve these with ice cold
clotted cream. Clotted Cream, how do I love thee. Let me count the
ways . . .
It forms a buttery crust as it cools which is lush and delicious. It is very hard to replicate outside of the UK. I would recommend using whipped heavy cream in its place.
The glutton in me also loves to enjoy these with a jam or preserve of some sort. I favour apricot or peach myself, but raspberry would also be delicious and working very well with the flavours of the peach.
The hardest part about these is deciding wether to put the jam on first or the cream. What school are you from? I am a cream first kind of a gal. These will be delicious no matter what way around you decide to do it.
Washed down with hot cups of tea, it just doesn't get much better than this!!
Peach & Vanilla Scones
Yield: 10 scones
prep time: 15 Mincook time: 20 Mintotal time: 35 Min
If you need to you can also use drained tinned peaches in the place of fresh ones. Just dry them really well with paper kitchen towelling before chopping. These are delicious!
Ingredients
- 3 1/2 cups (500g) all purpose/plain flour (3 1/2 cups)
- 2 tsp baking powder
- 1/2 cup (100g) caster sugar
- 1/2 cup (125g) butter, cubed
- 3 small fresh peaches, chopped coarsely
- 1 tsp poppyseeds
- 1/2 tsp vanilla extract
- 1 medium free range egg, beaten
- 7 TBS (100ml) whole milk (7 TBS)
- Cream to brush on the tops
- demerara sugar to sprinkle on the tops
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5. Line a baking tray with baking parchment. Set aside.
- Sift the flour into a bowl along with the sugar and baking powder.
- Drop in the butter and rub it in with your fingertips, using a snapping motion, until the mixture resembles bread crumbs. Stir in the chopped peaches and the poppyseeds.
- Whisk together the vanilla, egg and milk. Add to the dry mixture to make a soft dough.
- Tip out onto a lightly floured surface and knead gently. Pat out about 1 1/2 inch thick.
- Stamp out into rounds with a very sharp 3 inch round cutter. Place onto the baking sheet.
- Push any trimmings together and re-pat out to stamp out more rounds if necessary and also place on the baking sheet.
- Brush tops lightly with cream and sprinkle with demerara sugar.
- Bake for 15 to 20 minutes until golden brown.
- Serve slightly warm with clotted or whipped cream and apricot jam. Fabulous!
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!
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