Pages

  • Contact Me
  • MAKE YOUR OWN (a list of make your own mixes)
  • Recipe Index
  • Privacy Policy
  • Advertising and Disclosure
  • Post Index

Search This Blog

Powered by Blogger.

Social Icons

The English Kitchen

Pages

  • Home
  • About Me
  • Cook Booklets
  • Categories
  • _Kitchen Wisdom
  • _In The Larger and Pantry
  • _Couldn't Live Without
  • _Kitchen Wish List
  • Additional Recipes
  • _Vegetarian
  • _Salads
  • _Breads
  • _Sandwiches

Southern Mac & Cheese

Tuesday, 30 August 2022

Southern Mac & Cheese
 




I confess to having a huge weakness for Macaroni and Cheese. It wasn't something my mother ever really made for us when we were growing up, but something which I had at my friend's houses. I loved it then. I love it now.

There is no shortage of macaroni and cheese recipes here on the blog. Can you ever have too many recipes for mac and cheese?  I think not!


 
Southern Mac & Cheese
 



That's why when I saw this recipe on the NY Times page for Southern Macaroni and Cheese the other day I just had to print it out!   The recipe was adapted from one by Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx.


Reading through the recipe and looking at the photograph I knew that it was a version of macaroni and cheese that I wanted to try, so I thought I would adapt it for a small batch recipe.


Small batch or not, it still makes four servings of the most decadent, rich and creamy macaroni and cheese you could ever want to eat! I kid you not!!



Southern Mac & Cheese 





It probably also has about a bazillion you don't want to know how many calories in it! I daren't even think about it.  There is a reason why southern cooking is so delicious.  Its loaded with tons of rich decadence and calories.

This is meant to be a treat. A once in a blue moon kind of a dish. One that you reserve for special occasions.  With plenty of cheese and a gooey molten cheesy center, as delicious as it is, this is one you will only want to eat on very rare occasions!!


Southern Mac & Cheese 




Having said that however, it is also one of the easiest macaroni and cheese recipes I have ever made. There was very little fuss and no muss.  No need to make a cheese sauce.  


You just cook the macaroni, drain, and stir in everything else, layering the mixture in a buttered dish with a layer of cheese in the middle, and bake.  You really can't get much easier! 



Southern Mac & Cheese 
 




WHAT YOU NEED TO MAKE SOUTHERN MAC & CHEESE

Simple every day ingredients. You will want to make sure that you use the best quality of these that you can.  

  • fine sea salt and black pepper
  • 8 ounces (2 cups 228g) elbow macaroni
  • 1 cup (240ml) full fat milk
  • 1 large free range egg
  • 2 cups (8 1/2 ounces/241g) grated sharp cheddar cheese, divided
  • 1/4 cup (60g) butter, melted
  • 1 cup (4 1/2 ounces/130g) grated Jack cheese, divided 


Southern Mac & Cheese
 




The recipe calls for elbow macaroni. I know that this is not something which is easily accessible in the UK. Just use the tubular macaroni that you can find there.  Once in a while I could find the elbows at ASDA, but in the Greek food section  Weird that! 

You want to use a really good quality sharp cheddar cheese. I used a brand of strong cheddar that is imported from the UK that I really love.  Cathedral City.  I remember bringing a large package of it home with me when I came back to visit my parents a few years after I had been in the UK.



Southern Mac & Cheese 



I just knew that my father would love it.  It was confiscated at the air port. I had no idea you couldn't bring it in.  Back then anyways. It might be different now.


Did you know that they have food sniffing dogs at the airport? I also tried to take all beef hotdogs back to the UK when I returned.  Also confiscated. I gave up trying to bring food back and forth. I don't know how my ex boss got away with it!


She brought back food all the time.  She had a rule. Never throw out any American food, even if it was out of date. She said it cost her too much to bring it over.  But I digress.



Southern Mac & Cheese




Use a really good, strong flavored cheddar.  I only use free range eggs. I didn't have any Jack cheese, but I had mozzarella and the recipe said that you could use mozzarella or a Mexican style blend in its place.

Don't be tempted to use low fat milk. I don't think you would get the same rich silky milk/egg base that you get from using full fat milk.


Southern Mac & Cheese





HOW TO MAKE SOUTHERN MAC & CHEESE


Nothing could be easier. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch baking dish and set aside.


Bring a large pot of generously salted water to the boil. Add the macaroni and cook to al dente according to the package directions. (Mine took 5 minutes.)


Drain the macaroni well. Rinse with cold water until cold and then drain well again.


Whisk together the milk and egg in a large bowl. Add the cold macaroni along with 1 cup (4.25 ounces/120g) of the cheddar cheese, butter, 3/4 tsp salt and 1/4 tsp black pepper. Stir well together to combine.



Southern Mac & Cheese 





Pour half of the macaroni mixture into your baking dish. Top with 3/4 cup of the Jack cheese (97g) sprinkling it over the macaroni to cover. Top with the remaining macaroni mixture, spreading it out evenly.  Cover the casserole dish tightly with a sheet of foil.

Bake in the middle of the preheated oven for 30 minutes. Remove from the oven. Preheat the broiler/grill of your oven to high.

Uncover and sprinkle the remainder of both cheeses over top of the macaroni evenly. Pop the casserole beneath the heated broiler/grill and grill for a further 3 to 5 minutes or until golden brown in spots.  Remove from the oven and leave to stand for 10 to 15 minutes before serving.


Southern Mac & Cheese
 




And that's it. Nothing could be easier or more decadent. This is pure indulgence

If you are wanting a mac and cheese that won't quite send your arteries into a panic attack, might I suggest the following:


BROCCOLI  AND CAULIFLOWER MAC & CHEESE - This is a much healthier version where half of the pasta is replaced with cauliflower and broccoli.  Its fabulously tasty.  I can promise you that you won't miss the extra pasta! 


SKINNY MAC AND CHEESE - This recipe uses whole wheat pasta and also contained cauliflower, plus it uses lower fat cheese and milk. In using whole wheat pasta and then cutting down the amount by replacing some of it with cauliflower, you are using good carbs and increasing the protein and fiber in the dish in a good way. Its really delicious also! You can't go wrong! 




Southern Mac & Cheese

Southern Mac & Cheese

Yield: 4
Author: Marie Rayner
Cook time: 40 MinInactive time: 15 MinTotal time: 55 Min
I thought I had already tasted the ultimate in mac and cheese until I tasted this. This is incredibly rich and delicious with a gooey, molten center. Its meant to be a once in a blue moon treat. I would save it for special occasions! Its also very easy to make in comparison to other recipes with there being no requirement to make a cheese sauce.

Ingredients

  • fine sea salt and black pepper
  • 8 ounces (2 cups 228g) elbow macaroni
  • 1 cup (240ml) full fat milk
  • 1 large free range egg
  • 2 cups (8 1/2 ounces/241g) grated sharp cheddar cheese, divided
  • 1/4 cup (60g) butter, melted
  • 1 cup (4 1/2 ounces/130g) grated Jack cheese, divided

Instructions

  1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch baking dish and set aside.
  2. Bring a large pot of generously salted water to the boil. Add the macaroni and cook to al dente according to the package directions. (Mine took 5 minutes.)
  3. Drain the macaroni well. Rinse with cold water until cold and then drain well again.
  4. Whisk together the milk and egg in a large bowl. Add the cold macaroni along with 1 cup (4.25 ounces/120g) of the cheddar cheese, butter,  3/4 tsp salt and 1/4 tsp black pepper. Stir well together to combine.
  5. Pour half of the macaroni mixture into your baking dish. Top with 3/4 cup of the Jack cheese (97g) sprinkling it over the macaroni to cover. Top with the remaining macaroni mixture, spreading it out evenly.
  6. Cover the casserole dish tightly with a sheet of foil.
  7. Bake in the middle of the preheated oven for 30 minutes. Remove from the oven. Preheat the broiler/grill of your oven to high.
  8. Uncover and sprinkle the remainder of both cheeses over top of the macaroni evenly. Pop the casserole beneath the heated broiler/grill and grill for a further 3 to 5 minutes or until golden brown in spots.
  9. Remove from the oven and leave to stand for 10 to 15 minutes before serving.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
Southern Mac & Cheese






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 me on Bloglovin
read article

Milk Bread (bread machine)

Monday, 29 August 2022

 

 

 


No, your eyes are not deceiving you. That is not a photo of a loaf of bread. Instead it is a photo of a delicious cheese on toast, which is something tasty you can do with your bread after you bake it!


I thought it would be a lot more exciting to look at than a loaf of bread, as tasty as that loaf of bread might be!! 



Milk Bread
 





There are only so many ways that you can present a loaf of bread before the photos all start to look the same, no matter how different the loaves might be from each other. No matter how delicious!

And this is one very delicious loaf of bread. So delicious I baked it twice last week!  It is a bread machine recipe.  I am making my bread machine pay for itself!

There are some people as might think that using a bread machine is cheating, but then again, they have never tasted my homemade from scratch bread.  If they had they would know that using a bread machine is an improvement for me from the real deal.



milk bread





When baking traditional breads, I am really good at baking door stops!  I kid you not. Okay, maybe slightly better, but not much. I have found that using my bread machine improves vastly upon that experience!

This recipe for Milk Bread Has been adapted from a recipe found in the book, The Bread Lover's Bread Machine book, but Beth Hensperger, which has become my bread machine bread baking bible!!

Seriously.  I haven't had a loaf fail on me yet!  And I have been baking at least two or three a week.



Milk Bread 




This is a beautiful loaf of bread, the perfect loaf of white bread I would go so far as to say.   It has a fabulous homemade bread flavor and a beautiful tight crumb as you can see.

Milk breads are in the category of lean breads, which simply means that they use very little fat or sweetener.  

When you choose to use milk in a bread dough, it increases and strengthens the capacity of the flour to absorb liquid, especially when you are using a high gluten flour.

It also helps to decrease the acidity in a dough, causing the yeast to work more efficiently, and to age or ferment more slowly, giving your bread a delicate flavor.  

Perfect for sandwiches and the like, this is quite simply a beautiful loaf of bread! 



Cheese on toast 





I used some of it today to make myself some cheese on toast after church. Hence all the cheesy photos!  Have you ever made cheese on toast? I wager most of you have. It makes a great light lunch!

Quick and easy too.  On Sundays when I get home from church I am famished and quick and easy is the order of the day!  I also usually go to my sister's for supper, so I need to eat something that is not so filling so as not to ruin that! 

To make a good cheese on toast you want to start off with a great bread and I did.  Toast it lightly in the toaster and then butter it lightly.  You don't have to butter it, but I always do, and then I like to spread it lightly with some grainy mustard.

Cheese and mustard are perfect partners! 



cheese on toast

 


After you have done that you can sprinkle on the cheese. Today I used a cheddar blend, but to be honest I prefer it with a much stronger cheddar.  Pile on as little or as much cheese as you wish.


I, myself, am a bit of a glutton and I like to add a fair amount of cheese.



Cheese on Toast



Did your mother make you bacon and cheese on toast when you were growing up??  Mind did and what a treat that was.  She would use process cheese slices and cooked bacon. My how delicious it was.


Today I remembered that I had some already cooked bacon in my freezer and I added some to half of my cheese on toast slices!  Cheese and bacon are also perfect partners!


cheese on toast 



A few minutes under a hot grill/broiler and Bob' your uncle!  You have a very delicious Cheese on toast!   

That bread all buttery toasty and golden edged.  The cheese all ooey and gooey.  The bacon crisp and delicious!

This is the perfect lunch. One of my favorite bits is the cheese that melts on the pan. Yes, yes, yummity, yummity!



cheese on toast 



HINTS AND TIPS FOR MAKING THE BEST BREAD IN A BREAD MACHINE

Really if you follow the directions on your particular bread machine your bread should work out perfectly, but there are a few things you can do that will give you an even better loaf of bread. 


1. Measure by weight and not volume.  Weight is a much more precise way to measure. You can't go wrong.  I have a set of digital scales that I use. I just pop the bread pan onto them and measure away. My scales measure in grams, Kg, pounds and ounces, milliliters, etc. I started baking by weight when I lived in the UK and I would now never bake any other way. 

2.  Bread machine loaves work best with bread flour.  Bread flour can also be labeled "Best for Bread" or "High Gluten flour."  


3. You can use regular flour, but if you do I recommend adding Vital Wheat Gluten to the recipe. This helps to boost the protein content of the bread.


4. Measure very carefully.  If you don't add enough flour, no matter the type of flour you use, the bread will collapse and is often uncooked in the center.  If you add too much flour, you will end up with a dense, hard heavy ball.


cheese on toast
 





5.  I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online.  It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without.  

Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.) 

6. Yeast is a vital component in making yeasted breads! Duh. It can come in many forms. I recommend using yeast which is prepared specifically for use in the bread machine. I store my yeast in a tightly covered container in the refrigerator.

7. Salt is another important component in bread making. Do not however, let the salt touch the yeast.  Salt is important in bread making, not only as a flavor enhancer, but also in controlling the level of yeast fermentation. 

8. Follow the recommendations when it comes to the order of adding ingredients to your machine. There are reasons why some machines put the dry ingredients first and the wet last.    Others might recommend putting in the wet first and the dry last. YOU NEED TO FOLLOW THE EXACT ORDER AS RECOMMENDED BY YOUR PARTICULAR MODEL!!

Most of the time when a recipe fails it is because the baker fails to follow the correct directions as per the machine they are using.

I had a loaf fail last week and it was because I was in a rush and failed to make sure that the pan had engaged with bottom of the bread machine when I dropped the pan into the maker. As a result it did not mix up, rise or anything. I got a huge surprise when I opened the machine when it beeped to tell me it was done.  Lesson learned!  Don't be in such a rush! 


cheese on toast 





There are so many delicious things to do with a perfectly baked loaf of bread. I love a simple supper sometimes of just BREAD & JAM.  One tasty mouthful and I am a child again!  Soooo good!

I also love to enjoy it with soups and stews or with a tasty filling as a sandwich!

Leftovers are also never wasted. Some of my favorite ways to use stale bread are:

OLD TIME BREAD PUDDING - This is a lovely old fashioned recipe which results in a dense and heavy bread pudding, nicely spiced and filled with fruit. You can cut it into squares and eat it out of hand. This is the bread pudding which fuels many British Childhood memories! 

BREAD AND POTATO STUFFING - This is a very Maritime Canadian thing. This is the stuffing which always accompanied all of my childhood Thanksgiving and Christmas turkeys!  It is delicious! 

SWEET ALMOND BREAD PUDDING WITH BLACKBERRY SAUCE - This is one of the most delicious bread puddings you could ever want to eat. It's rich custard is topped with the crunch of toasted almonds and the blackberry sauce is to die for!



cheese on toast



I really hope that you will be inspired to bake this loaf of bread. It is truly a lovely loaf. You can let it bake totally in your bread machine, or use the dough cycle and finish the bread in a traditional oven, baking it in a traditional bread pan.  


That way you don't have the paddle hole in the center of the loaf. This never bothers me actually, but I do know some people are put off by it! In any case, if bread be the staff of life, bake on!  You won't be sorry!!



Milk Bread

Milk Bread

Yield: 1 (1 1/2 lb) loaf
Author: Marie Rayner
This is a beautiful white bread for beginning bread makers. It has a beautiful homemade bread flavor. It will keep well for two to three days and makes beautiful sandwiches and toast!

Ingredients

  • 1 1/8 cups (9 fluid ounces) whole full fat milk
  • 1 TBS butter, cut into bits
  • 3 cups (420g) bread flour
  • 1 TBS sugar
  • 1 TBS vital wheat gluten
  • 1 tsp salt
  • 2 1/2 tsp bread machine yeast

Instructions

  1. Add all of the ingredients to your bread machine according to the manufacturer's instructions for your particular model. (In mine you start with the yeast, then flour, butter, then wet, then salt.)
  2. Choose basic/white program setting, based on the options of your particular machine. Select the loaf size, color, and press start.
  3. When loaf is done, remove it from the baking pan and transfer to a wire rack to cool for at least half an hour prior to slicing it. (I know its hard to wait!!)
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it # marierayner5530
Milk Bread







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: theenglishkitchen@mail.com 



 Thanks so much for visiting. Do come again! 



 Follow my blog with Bloglovin
read article

Britain's Top Ten Favorite Foods for 2022

Sunday, 28 August 2022


Popular British Foods 2022



Before I moved over to the UK in the year 2000, I was told that I would not like the food there. For some reason British food had a very bad reputation.  I really didn't know what to expect. 

 

I certainly was not expecting what I found. My experience was that I found some of the most delicious and appealing foods that I had ever eaten. Like anything they could either be very well done, or very poorly done. What I discovered was heart warming, filling and most satisfying to the palate!


In the UK I had at my fingertips some of the freshest and most delicious foods available in the world. Beautiful cheeses, meats, poultry and produce. I fell in love with all of it, and was quite happy to say at the end of my experience that what I had been told was totally and utterly wrong.  


Whoever had told me that the food was awful was grossly mistaken. Even at its simplest it was really very, very good.  But I suppose that all depends on where you eat.  You actually do get what you pay for. If I had any complaint at all it would be salad. They don't really do salads very well.

For them salad is a lettuce leave with a slice of tomato and cucumber on top.  And not always fresh. I learned never to order salad in a restaurant. The British don't do salad and you were more than likely to get a really minging piece of lettuce. I even got salad with fur growing on the tomato and cucumber. Bad. Bad. Bad. 


I thought it would be fun here today to explore the dishes which are the most popular to the actual British people in 2022. There is no denying that Great Britain is becoming a nation of great diversity when it comes to culture and to food, but there are some things that never change and that is the popularity of some foods.  


This list I am sharing today comes from a survey which was done and compiled by YouGov. The dishes are listed according to the percentages of adults who liked these foods. I actually have recipes for most of these dishes that I have cooked here in my kitchen, so if you are keen to cook some of these things yourself, read on!


British Chips



1. CHIPS - 84% of British adults surveyed listed Chips as their favorite food. By this we are talking about what North Americans call French Fries.  Potato Chips are called "Crisps" in the UK.  The British take their chips very seriously.  Thick, hand cut and fried til golden brown with a proper potato.  Anything less would be sacrilege.  There are local chippies (places which sell fried chips) in ever neighborhood and they are always busy.  For a great recipe  see my fish and chips recipe below!

I don't think I was ever served a frozen French Fry with the exception of some of the fast food joints.  For the most part all I was ever given was hand cut, twice fried and delicious!


Fish and Chips



2. FISH & CHIPS - 83% of British list Fish & Chips as their favorite food and no surprise here as they are one of the tastiest things goin in the UK. This delicious dish has been a popular meal with the British since the 19th century.  


Known as a street food, even small Hamlets can boast of having their own fish and chips shop and it would not be a trip to the seaside without enjoying  a feast of fish and chips, wrapped in white paper as you sit on a bench watching the waves and beating off the sea gulls. (They love fish and chips as well.)  


Chip shops are always super busy on Friday nights with people getting in their favorite Friday teatime treat!


The fish, which usually Cod, Haddock or Plaice is dipped in a delicious batter and deep fried. Chips are almost always hand cut and twice fried.  You will always be asked if you want salt and vinegar on them and they will lavish them with salt and malt vinegar if the answer is yes.   This is the ultimate finger food!  


You can find my recipe for the most delicious Beer Battered Cod and Twice Fried Chips here. 




Roast Chicken with Lemon & Herb Stuffing





3. ROAST CHICKEN - 82% of adults surveyed chose roast chicken.  Now this is one which really surprised me.  The British do love a Sunday Roast and are known the world over for their Roast Dinners.  


A lot of people will eat out at a Carvery on a Sunday and treat themselves to a full on roast dinner with all the trimmings. On offer will be Beef,  Ham, and Turkey, but only very rarely chicken.


Chicken however, it seems is a full on favorite amongst the British and one has to wonder if it is because chicken in the UK is much more affordable than any of the other meats?  I don't know, but you can find my delicious recipe for a Roast Chicken with a Lemon & Herb Stuffing here.  It will not disappoint! 



English Breakfast

 





4. ENGLISH BREAKFAST - This comes in fourth with 81% of adults surveyed listing it as their favorite food. I can remember when I first moved over to the UK, it was a real treat to go into town to the British Home Stores on a Saturday morning and treat ourselves to a full English.  With sausage, bacon, egg, grilled tomatoes, baked beans, mushrooms and fried bread, or buttered bread. 


It is the highlight of any B&B stay all over the UK with most B&B's taking great pride in the cooked breakfasts that they serve.  Some will offer a side of blood pudding as well, although it is a taste I never acquired. I do love a full English however, or fry up as it is also lovingly referred to.  You can find my recipe for a Traditional British Fry Up here.




Creamy Mashed Potatoes





5. MASHED POTATOES - The British do love their potatoes and Mash is one of their favorites, second only to chips.  They even have potatoes that are grown specifically to be used to make Mashed Potatoes.  75% chose mashed potatoes as a favorite food which really surprised me as I would have thought that Roast Potatoes would be more popular.  Apparently I was wrong!


For mashed potatoes you will want a floury or fluffy variety such as Maris Piper or King Edward, although the Potato Council suggests the smooth Desiree for velvety mash. These are UK varieties.


In North America, I would recommend a Yukon Gold or a Russet.  You can find my recipe for Perfect Creamy Mashed Potatoes here.   Its a real winner of a recipe!

 



British Pea Soup




6. SOUP - 74% of adults surveyed chose soup as one of their favorites.  There is no denying that a hot bowl of soup is indeed very satisfying on a cold and damp day, and since it does rain a lot in the UK, then I guess that soup being a favorite is really no surprise!


In the grocery stores you will see very extensive soup aisles containing tins of every variety of soup that you can imagine.  There are also loads of fresh soups available in the Chiller aisles.  


The British do love their soups and there is nothing more British than Pea Soup, or what is also lovingly referred to as The London Particular. You can find that delicious recipe here.  


 


Bangers & Mash





7. BANGERS & MASH - 74% chose Bangers and Mash.  I am not surprised here. Nobody does sausage like the British and they are the perfect choice to serve with all of that lovely fluffy mash that they also enjoy.


Usually it will be served with an onion gravy, or Bisto.  The grocery aisle has a special section filled with gravy powders.  The British do love their gravy.  They pour it over almost everything and they especially love Bisto.  


Most do not make a gravy from scratch, preferring the convenience of powders, which actually surprises me because gravy is really quite easy to make. You will even see the powders being used in restaurants.  In any case if you are looking for a really great Bangers and Mash recipe why not try my Sage Roasted Bangers with Mash & Onion Gravy!  




Prime Rib




8. ROAST BEEF -  I was really surprised that Roast Beef came this far down the list actually tying with Bangers and mash at 74%.  The British are known throughout the world for their Roast Beef. In fact the guards at the Tower of London are called Beef Eaters!


Roast Beef will usually be served with all of the trimmings. Perfect Roasted Potatoes, and tall and fluffy, crisp Yorkshire Puddings, or batter puddings as they are also called.

 

There will also be gravy and an assortment of cooked vegetables on the side and any number of condiments such as Horseradish Sauce, hot English Mustard or Apple Sauce.  Popular vegetables are cabbage, brussels sprouts, carrots, swede (rutabaga) and peas! 


You can find my recipe for Perfectly Cooked Roast Beef here.  I guarantee roast beef perfection each and every time. 




Beans on Toast



9.  BEANS ON TOAST - 73% of those surveyed declared their favorite meal to be Beans on Toast. No surprise there.  The British love their toast and have perfected the art of making toast, and they love, LOVE serving things on toast.  You will see anything from canned tomatoes or canned mushrooms to sardines served on toast!


I was not at all surprised to see that Beans on Toast made the top ten actually.  It is one of the most comforting dishes around and incredibly economical as well.


When you can't think of anything else to have a tin of beans (must be Heinz) spooned over some toast is amazingly satisfying.  You can fine my kicked up version of Beans on Toast here.





Steakhouse Steak & chips





10. RIB EYE STEAK - This was the favorite meal choice for 70% of those surveyed.  No surprise there actually.  I would have thought curry would pip it but the beef in the UK is some of the best in the world. I never had a bad steak there.  Every steak I ever had was beautifully tender and delicious.


Mind you that had a lot to do with how it was cooked and most of the time it was myself who was doing the cooking, not to brag or anything. I do cook steaks brilliantly.


If you would like to cook a really tasty rib eye steak, check our my recipe for Steakhouse Steak and Chips here. Perfectly grilled and served with a delicious parsley chimichurri sauce! 


So that was the top ten.  I have to say I was really surprised at what made the top ten. I would have thought that you would have found a Kebab or a good curry in that list, but alas they were much further down the list.   Egg and chips is also very popular but not in the top ten I am afraid!


Have you ever travelled in the UK?  If so, what was your favorite dish that you had while you were there?  What was your worst?? 


If you are from the  UK, what is it that you really miss from your homeland??


I really want to know! Lets share!!


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 

Thank you so much for visiting! Do come again!

 Follow me on Bloglovin
read article
new entries old entries
View mobile version
Subscribe to: Posts (Atom)
PRIVACY POLICY

Buy the Book!

If you are a Baking Enthusiast and a fan of British Baking you are going to love this new book I wrote. From fluffy Victoria sponges to sausage rolls, the flavors of British baking are some of the most famous in the world. Learn how to create classic British treats at home with the fresh, from-scratch, delicious recipes in The Best of British Baking. Its all here in this delicious book! To find out more just click on the photo of the book above!

SUBSCRIBE TO MY NEWSLETTER

If You Like What You See

If you like what you see and wish to donate to help pay for butter, sugar, eggs and whatnot, every little bit is appreciated. Thanks!

Translate


This is a book I wrote several years ago, published by Passageway Press. I am incredibly proud of this accomplishment. It is now out of print, but you can still find used copies for sale here and there. If you have a copy of it, hang onto it because they are very rare.

Welcome, I'm Marie

Welcome, I'm Marie
Canadian lover of all things British. I cook every day and like to share it with you!
A third of my life was spent living in the UK. I learned to love the people, the country and the cuisine. I have always been an Anglophile. You will find plenty of traditional British recipes here in my English Kitchen. There are lots of North American recipes also, but then again, I am a Canadian by birth. I like to think of my page as a happy mix of both. If you are looking for something and cannot find it, don't be afraid to ask! I am always happy to help and point you in the right direction, even if it exists on another page, or in one of my many cookbooks.

Search This Blog

Featured

Grandma's Mixed Berry Crunch
    I had picked up a variety of berries to use this past week, and my next door neighbor also brought me some blackberries so I decided to ...

Popular Posts

  • Fried Cabbage with Bacon & Onions
      I have always loved fried cabbage.  I first had it when I was in high school.  We cooked it in our Home Economics Class. It was just ...
  • Sticky Lemon Chicken
    I am always on the look out for a good chicken breast recipe.  We eat a lot of chicken in this house, and it mostly comes in the form of...
  • Lemon Friands
    Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thril...
  • Quick and Easy Bacon and Egg Tarts
       You might not think that you have time to do a bacon and egg breakfast on a weekday, but this recipe here today proves that just isn&...
  • Mary Berry's Cheese Scones
    I wanted to make some scones to enjoy the other day.  I have made quite a few scones here on the blog and I love them all. I do like to try ...

Foodies 100

Foodies 100

My Favourite Places

  • Welcome Home Kitchen Blog
  • Cookbooklets
  • Categories
  • _Kitchen Wisdom
  • _In the Larder and Pantry
  • _Couldn't Live Without
  • _Kitchen Wish List

Follow This Blog With Bloglovin

Follow This Blog With Bloglovin

Archive

  • ▼  2023 (220)
    • ▼  August (13)
      • Grandma's Mixed Berry Crunch
      • Meals of the Week, August 6th to 12th
      • Easy Lime Refrigerator Cake (small batch)
      • Chicken Tikka Alfredo (small batch)
      • Chopped Ploughman's Sandwich
      • Classic Cinnamon Streusel Coffee Cake (small batch)
      • Spaghetti Frittata
      • Meatza Pie
      • Meals of the week, July 30th - August 5th
      • Oven Poached Eggs
      • Lemon Poppyseed Bakery Style Muffins (small batch)
      • Roasted Corn Ribs
      • Taco Baked Potatoes
    • ►  July (31)
    • ►  June (30)
    • ►  May (31)
    • ►  April (28)
    • ►  March (31)
    • ►  February (28)
    • ►  January (28)
  • ►  2022 (367)
    • ►  December (26)
    • ►  November (29)
    • ►  October (30)
    • ►  September (29)
    • ►  August (32)
    • ►  July (33)
    • ►  June (29)
    • ►  May (33)
    • ►  April (30)
    • ►  March (29)
    • ►  February (31)
    • ►  January (36)
  • ►  2021 (373)
    • ►  December (36)
    • ►  November (31)
    • ►  October (31)
    • ►  September (31)
    • ►  August (30)
    • ►  July (32)
    • ►  June (35)
    • ►  May (28)
    • ►  April (29)
    • ►  March (32)
    • ►  February (28)
    • ►  January (30)
  • ►  2020 (321)
    • ►  December (30)
    • ►  November (23)
    • ►  October (31)
    • ►  September (29)
    • ►  August (28)
    • ►  July (30)
    • ►  June (27)
    • ►  May (26)
    • ►  April (26)
    • ►  March (26)
    • ►  February (23)
    • ►  January (22)
  • ►  2019 (336)
    • ►  December (20)
    • ►  November (23)
    • ►  October (25)
    • ►  September (31)
    • ►  August (32)
    • ►  July (25)
    • ►  June (32)
    • ►  May (34)
    • ►  April (29)
    • ►  March (30)
    • ►  February (28)
    • ►  January (27)
  • ►  2018 (366)
    • ►  December (30)
    • ►  November (30)
    • ►  October (31)
    • ►  September (29)
    • ►  August (33)
    • ►  July (34)
    • ►  June (30)
    • ►  May (30)
    • ►  April (29)
    • ►  March (33)
    • ►  February (27)
    • ►  January (30)
  • ►  2017 (372)
    • ►  December (32)
    • ►  November (32)
    • ►  October (32)
    • ►  September (36)
    • ►  August (29)
    • ►  July (30)
    • ►  June (30)
    • ►  May (31)
    • ►  April (32)
    • ►  March (29)
    • ►  February (29)
    • ►  January (30)
  • ►  2016 (415)
    • ►  December (36)
    • ►  November (32)
    • ►  October (34)
    • ►  September (36)
    • ►  August (37)
    • ►  July (37)
    • ►  June (32)
    • ►  May (35)
    • ►  April (31)
    • ►  March (36)
    • ►  February (34)
    • ►  January (35)
  • ►  2015 (402)
    • ►  December (38)
    • ►  November (32)
    • ►  October (34)
    • ►  September (36)
    • ►  August (43)
    • ►  July (33)
    • ►  June (30)
    • ►  May (33)
    • ►  April (33)
    • ►  March (32)
    • ►  February (26)
    • ►  January (32)
  • ►  2014 (439)
    • ►  December (38)
    • ►  November (39)
    • ►  October (42)
    • ►  September (33)
    • ►  August (32)
    • ►  July (36)
    • ►  June (42)
    • ►  May (42)
    • ►  April (40)
    • ►  March (35)
    • ►  February (27)
    • ►  January (33)
  • ►  2013 (388)
    • ►  December (41)
    • ►  November (37)
    • ►  October (37)
    • ►  September (33)
    • ►  August (30)
    • ►  July (32)
    • ►  June (31)
    • ►  May (29)
    • ►  April (25)
    • ►  March (33)
    • ►  February (30)
    • ►  January (30)
  • ►  2012 (388)
    • ►  December (35)
    • ►  November (38)
    • ►  October (35)
    • ►  September (33)
    • ►  August (35)
    • ►  July (28)
    • ►  June (33)
    • ►  May (30)
    • ►  April (30)
    • ►  March (30)
    • ►  February (30)
    • ►  January (31)
  • ►  2011 (340)
    • ►  December (32)
    • ►  November (29)
    • ►  October (29)
    • ►  September (28)
    • ►  August (28)
    • ►  July (29)
    • ►  June (28)
    • ►  May (26)
    • ►  April (26)
    • ►  March (30)
    • ►  February (27)
    • ►  January (28)
  • ►  2010 (288)
    • ►  December (32)
    • ►  November (30)
    • ►  October (32)
    • ►  September (25)
    • ►  August (24)
    • ►  July (5)
    • ►  June (27)
    • ►  May (23)
    • ►  April (14)
    • ►  March (23)
    • ►  February (25)
    • ►  January (28)
  • ►  2009 (173)
    • ►  December (27)
    • ►  November (24)
    • ►  October (26)
    • ►  September (23)
    • ►  August (26)
    • ►  July (21)
    • ►  June (23)
    • ►  May (3)

Thank you

Thank you

Contact Form


© The English Kitchen.
Customized by My Fairy Blog Mother.