Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 31 December 2016

Hot Ice Cream Pudding

As I was sitting here today trying to decide which recipe I wanted to end the year on, I have had a great time thinking over all of the wonderful things I have cooked over this past year.  Of course I could do a rehash of my favourite recipes . . . or even a rehash of YOUR favourite recipes, but that is only showing you what I have already shown you and I didn't want to end the year in this way.  Instead I wanted to end the year showing you something fantastically different.  Hot Ice Cream Pudding was my choice.

Friday, 30 December 2016

Cheesy Turkey Mac

I needed to use up the leftover turkey from Christmas today and so I created a skillet supper with it.  I used turkey, but you could use any leftover cooked poultry actually.  Its a one pan dish that is not only simple and quick to make but also quite delicious!

Thursday, 29 December 2016

Gingersnap Glazed Ham

Growing up in Canada New Years always meant my mother would be cooking a Ham.  We had turkey for Thanksgiving and Christmas and we had Ham for Easter and New Years.   I don't know if there is a religious reason for this, or if it is just a family tradition, but it is something I still do.  Ham for New Years.

Wednesday, 28 December 2016

Magic Cheesecake

This is a deliciously simple cheese cake that I have been making for years that your family will really love.  Its as simple as blitzing a few ingredients together and pouring them into a pie dish.  Seriously.

Tuesday, 27 December 2016

Crispy Chicken Wings

I confess to being a huge fan of chicken wings.   Back home at the local Chinese buffet the chicken wings were always my favourite dish on the menu, and I think everyone else's as well because between them and the sweet and sour chicken balls it was always hard to get any because the dish would empty almost as soon as it was filled!

Monday, 26 December 2016

Post Christmas Turkey Casserole

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This delicious casserole is the perfect way to use up some of the leftovers from your Christas dinner, using up some of the turkey (of course) stuffing, mashed potatoes, cranberry sauce, etc.   It's delicious and there is also cheese in the mix.  Oh but it is some good!

Sunday, 25 December 2016

Merry Christmas

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Merry Christmas


The English Kitchen 

Many thanks for your loyalty over
the past year, your lovely comments, 
your faith in my culinary abilities.
Thanks also for sticking with me throughout
the good, the bad and the ugly!

May your holiday be filled with lots of love,
family, great friends, good food, good health
more blessings than
your cup can hold.

Catch you on the flip side!

Saturday, 24 December 2016

Scrambled Eggs Benedict

I love Eggs Benedict.  Its such a simple dish and yet at the same time it feels so special . .  toasted english muffin topped with some bacon, an egg and hollandaise sauce.  Yum!  Normally it calls for a perfectly poached egg, but this version I am showing you today is simpler than that.  It uses softly scrambled eggs, and it is delicious!   This is the perfect holiday morning breakfast!

Friday, 23 December 2016

Spice Health Heroes, a review

Have you got time to look at just one more book before Christmas?  Of course you do, and even if you can't pick it up in time for a Christmas present , you just might want to consider it for the new year when you are back on track and paying for all of your "Holiday Ingulgences" by bring your diet back into line with healthy options.  Enter "Spice Health Heros,Unlock the power of spice for flavour and wellbeing, a new book by author Natasha MacAller.

Italian Christmas Biscotti

The house is all spic and span for Christmas.  I have all of the food in that I am going to need for our dinner.  All my gifts are out and all that remains to do now is a few bits and bobs and last minute things.  Whew!  I can relax, knowing that all is in hand.  With that in mind I took advantage of there not being any pressure on and baked a few goodies that I had seen on Pinterest or the web and had wanted to try for the holidays.  Tasty goodies like these Italian Christmas Biscotti which I saw weeks ago on a blog called The Merchant Baker.  

Thursday, 22 December 2016

Almond and Custard Apple Dumplings

Todd loves cooked apples. If I bake anything with apples at all, Todd is one very happy camper. He says his mother baked the best apple pies ever. I have never been able to make an apple pie quite like his mom's, but a gal can't be good at everything I guess!


Wednesday, 21 December 2016

Toffee Popcorn Bark

This is a tasty little gem I clipped from an old issue of Good Food Magazine yonks ago! It looked fabulously delicious and very simple to make.  As you know I can be rather lazy sometimes and simple and delicious are what works best for me!

Tuesday, 20 December 2016

Pear And Ginger Trifle


The race is on now for me to develop a tasty trifle recipe for my Christmas lunch this year. Other years I have done different versions such as:

Turkish Delight Trifle Very good and very sweet.  Not for the faint of heart or those who are not fond of Turkish Delight.

Monday, 19 December 2016

Pineapple Gingerbread Upside Down Cake

When I was growing up in the 50's and 60's about the only fresh fruit that made a regular appearance in our house was apples and bananas.  Fresh fruit really wasn't all that available in our small town . . . and I expect if it was, it was probably really expensive.  We didn't mind that much though . . . my mother always made sure we had lots of tinned fruit.

Sunday, 18 December 2016

Mom's Peanut Butter Fudge

One thing my mother always made at least once during the holidays was peanut butter fudge. It was never chocolate or any other kind . . . always peanut butter, but we didn't mind because we loved it so very much. It was a real treat!

Saturday, 17 December 2016

Ruby Slipper Cake

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Two of my children had birthday's in December.  One on the eighth and the other on the ninth.  I always tried to make each of my children special cakes for their birthdays, and as you can imagine having two birthdays two days in a row, this sometimes presented a bit of a challenge.   I used to bake this Ruby Slipper Cake for my youngest daughter's birthday (the ninth) each year.  This was Amanda's cake.  Some years I dressed it up to look like a wreath in honor of December.  It was always a lovely cake that we all enjoyed very much.

Friday, 16 December 2016

Hearty Vegetable Soup

We are real soup lovers in this house.  I don't think I have ever met a soup I did not like and neither has Todd.     There is a cafe at the market in town that does lovely bowls of soup and for a really good price.  Todd  just loves to treat himself to a bowl when he goes into town in the winter.

This is a great soup for cold and windy days and a great soup for using up what is in the vegetable bin.  You can vary the vegetables according to whatever you have on hand.  

This is hearty and delicious.  Today I used carrots, swede, celery, onion, leeks, cabbage . . .  and I might even have added a splash of tomato juice.  I can't remember.  But if I did it was only a splash.

The barley makes it especially hearty.  I do so love barley or rice in a soup, don't you?

 You could add a handful of dried peas as well if you wanted to.  They would go very well.  In any case this basic recipe can be a canvas for you to work upon and create your own speciality!

*Hearty Vegetable Soup*
Serves 4 to 6

This is a really lovely soup, chock full of vegetables and all that is good for you.  With some crusty bread this makes a simple and delicious meal! 

1 TBS butter
1 TBS olive oil
1 large brown onion, peeled and diced
4 stalks of celery, trimmed and diced
3 medium parsnips, peeled, cored and diced
(Alternately you can use an equivalent in swede/rutabaga, peeled and diced}
3 medium carrots, peeled and diced
1 large leek, washed, trimmed and diced
a few handfuls of chopped cabbage
3 large cloves of garlic, crushed
a sprig of fresh thyme
1 1/2 litres chicken or vegetable stock (about 6 1/2 cups)
60g of uncooked pearl barley (1/3 cup)
fine sea salt and freshly ground black pepper to taste

Heat the olive oil and butter together in a large saucepan. Add all of the vegetables except for the garlic.  Stir to coat.  Sweat over low heat, stirring occasionally, for about 15 minutes, until beginning to soften.  Add the garlic and thyme.  Cook for a few minutes longer.  Add the stock along with some seasoning.  Bring to the boil, then reduce to a simmer.  Simmer for about 10 minutes.  Stir in the barley.  Simmer gently for about half an hour until the barley is cooked.  Taste and adjust seasoning with salt and black pepper as desired.  Serve hot with some crusty bread.
(Don't forget to fish out and discard the thyme stalk!)

Todd has his with a roll.  The Canadian in my loves it with crackers and the commoner in me likes them crumbled over top like croutons.  ☺


Happy Friday and Bon Appetit!

Thursday, 15 December 2016

BBQ Pork with Mop Sauce

We are not partakers of red meat very often.  When we do it is usually in the form of a roast or pork chops, sometimes  a stew . . . sausages.  Maybe we might have red meat about once every two weeks if that.  Todd does love a good chop and he adores this BBQ Pork that I make from time to time.  Its done in the oven, not on the BBQ, but it has a lovely spicy rub and I serve it with a zingy sauce for dipping!

Wednesday, 14 December 2016

Savoury Garlic Chicken

We are a small family, Todd and I.  Just the two of us and our Mitzie Doodle doggie who isn't supposed to eat human food.  After having cooked for a huge family for many years, I now find myself facing the challenge of cooking for just the two of us.  Don't get me wrong, I don't mind leftovers and I am an expert at using them up and making them interesting, but dishes built for two are also a good way to go in my kitchen. 

Tuesday, 13 December 2016

Gingerbread Scones

Who does not love a scone?  A delicious tiny bread, built just for one.  Small indulgences meant to be enjoyed with a hot drink . . .  and sometimes cream and jam.  Not me!  I adore scones!  I can honestly say I have never met a scone that I didn't like!

That is why when I saw these on the Land'O'Lakes site the other day I immediately wanted to go into the kitchen and bake them.  Gingerbread Scones.  Just the name is tempting!   How much more festive could you get in a scone?  The recipe is attributed to the Pioneer Woman.

The dough was a lot wetter than I thought it would be.  She mentioned in her recipe that the dough would be crumbly, but mine wasn't.  It was quite wet, but I went with the flow and just used a well floured board.  Perhaps it is the difference between British and American flour, I am not sure.  If you don't want a wet dough, add the liquid ingredients gradually until you get a dough the consistency of what you are looking for.

These smell heavenly when they are baking.  Absolutely heavenly.  I wanted to dive in right away.  But you really need to wait until they are cooled, and then you need to glaze them with that scrumptious cream cheese glaze . . .

And then you need to let that set before you dive in. Trust me.  It will be well worth the wait.  Mmmm . . . these are FABULOUS!  Really delish!   Tender and flakey and oh so filled with flavour!

*Gingerbread Scones*
Makes 8
These are delicious!  Tender and flakey and filled with lots of gingerbread flavour. Break out the teapot!  These deserve to be enjoyed with a nice hot cuppa! 

350g plain flour (2 1/2 cups all purpose flour)
3 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground all spice
1/2 tsp ground cloves
1/4 tsp each ground nutmeg and ground cardamom
1/2 tsp salt
1/2 tsp bicarbonate of soda (baking soda)
50g  soft dark brown sugar (1/4 cup, packed)
125g of  cold butter, cut into bits (1/2 cup)
180g white chocolate chips (1 cup)
120ml whole milk
1 large free range egg
1 tsp vanilla
60ml molasses (1/4 cup)
milk for brushing
demerara sugar for sprinkling (turbinado)

For the Glaze:
2 ounces cream cheese
130g icing sugar (1 cup powdered sugar)
1 1/2 tsp milk
few drops vanilla

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a large baking sheet which you have lined with baking paper.

Sift the flour, baking powder, ginger, cinnamon, allspice, cloves, nutmeg, cardamon, salt and soda into a bowl.  Whisk in the brown sugar.  drop in the butter and rub it into the mixture with your fingertips until the mixture resembles fine bread crumbs. Stir in the chocolate chips.   Whisk together the milk, egg, vanilla and molasses.  Add all at once to the dry ingredients and stir together quickly to make a soft dough.  It may be a bit sticky.  That's okay.   If by some chance it is too dry, you can add a touch more milk.  Tip out onto a lightly floured board and pat and shape into an 8 inch round circle.  Cut into quarters with a sharp knife and then cut each quarter in two again to give you eight wedges.  Place on the baking sheet, leaving plenty of space in between for spreading.  Brush the tops lightly with milk and sprinkle with the demerara sugar.

Bake in the preheated oven for 20 to 24 minutes until nicely poufy and set.  Remove from the oven and allow to cool completely. 

Whisk together the drizzle ingredients until smooth.  Drizzle decoratively over the top of the scones.  Allow the drizzle to set before serving.  These will keep in an airtight container for several days.

 You really need to try these.  They are truly wonderful!   They will fill your house with lovely Christmasy Festive Smells!!   Bon Appetit!

Monday, 12 December 2016

Sweet and Sour Meatballs

We had the Missionary Elders for supper about a week ago now I guess.  I really like to feed them and I like to serve them things which are a big different than what they might get in other people's homes.  I never cook a roast dinner for them.  I figure they get enough of them, and I know they are greateful for every meal they get, but I like to treat them to something a bit different like these Sweet and Sour Meatballs, which I have to tell you, went down a real treat! 

Sunday, 11 December 2016

Holiday Shortbread Cookies

Oh how I loved Christmas when I was a child.  My mother used to bake us some lovely treats for the occasion.   Date slices, War Cake, Feather Squares and cut out shortbread biscuits/cookies.  She would decorate the shortbreads with icing and bits of candied cherry.  Oh my but they tasted just lovely.   I have been on the look out ever since for a homemade shortbread that tastes as good as the memory of those.  I think I found it!

Saturday, 10 December 2016

Eat With Intention, recipes and meditation for a life that lights you up

I wanted to tell you about this fabulous book I recently received.  As a food blogger I am often sent cookbooks for review.  I love cookery books and I love getting them.  I was recently sent this book entitled Eat with Intention, Recipes and Meditations for a Life That Lights You Up, by Cassandra Bodzak, creator of Eat with Intention TV.

I will tell you up front that this is not your traditional cookbook. You will not have to do a cleanse, eat kale every day, or eliminate an entire food group. Instead, you will learn the step-by-step process for eating with intention and put a stop to the never ending cycle of fad diets, constant exhaustion, and general unhappiness with your body and yourself.   I don't know about you, but that sounds pretty refreshing to me!

Meditation and wellness teacher Cassandra Bodzak struggled for years with unhealthy dieting, stomach pains, and food allergies. It was only when she began to listen to her body and eat with intention that she transformed her life. In this book, she shares her wisdom to help you discover:

*how to uncover the foods that are hurting you
*how to nourish your body from a place of self-love
*how to incorporate a daily gratitude or meditation practice into your life
*how to prepare nearly 75 plant-based recipes, each accompanied by a mantra and meditation for eating with purpose and fueling your body

 Eat with Intention is the book I've been waiting for. I love how Ms Bodzak pairs her healthy recipes with meditations, affirmations and exercises that truly help you to feel connected to the food you put into your body, and help to break the habitual struggle with food choices and dieting.  It is so much more than just pretty, healthy recipes. The paired meditations are a great way to connect with yourself through the foods you eat. I just love this concept.

This is a wonderful book, both beautiful, thoughtful and containing great recipes that are delicious, nourishing and actually feasible.  Pair that with beautiful photography and you have a really winning combination.  

Complete with nearly 100 recipes, meditations for each recipe, self-care tips, and easy guidelines for people who want to end the cycle of destructive eating, Eat with Intentionshows you the way to cleanse your body with love and to put potent, nutrient-rich food into your diet as an act of self-care. "Get thin fast" schemes never come from a place of love and are actually destructive to the relationship we have with our body because they stem from a desperation to change it.

 Reading this book is  really has helping me to rethink how and what I eat!  It is not only filled with
recipes that make my mouth water, but so much more than that.  I can't tell you how many times I've bought a book that was lacking content, and nothing but delicious photos interspersed with recipes that are either too complicated and tiresome to execute or that use ingredients that are way off the scale in ingredients and time concerns.  This book is FILLED with quick meditations and healthy recipes that I think I will actually make. It bridges the gap between the mind and body connection as it presents emotional and physical health as equals.


Eating with intention is your solution to long-term health and wellness, a vastly different and effective approach from fad cleanses that frequently lead to a rollercoaster of weights and a never-ending cycle of diets. Each recipe has been carefully crafted with healthy ingredients designed to fuel you and provide you with energy and a depth of flavor that even the finest chefs can appreciate. From smoothies and soups to entrees and snacks, Eat with Intention is the answer for every person who is ready to make a lifetime change to their minds and bodies.

 I am finding the author's fresh take on food and well being very refreshing. It's more than a cook book, it's an experience. With the recipes, meditations, and affirmations, I feel like I'm truly receiving a holistic approach to my self care.  I am really looking forward to getting stuck into it in the New Year and putting some of this stuff into practice. 

Cassandra Bodzak is a certified holistic health coach through the Institute of Integrative Nutrition. After years of disordered eating, food allergies, and painful illnesses, she made peace with her body and took control of her diet. At the Institute of Integrative Nutrition, she studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods. She took her new knowledge and set out to help others improve their relationship with their bodies and the diets they consume.

  • Hardcover: 192 pages
  • Publisher: Race Point Publishing (15 Nov. 2016)
  • Language: English
  • ISBN-10: 1631062360
  • ISBN-13: 978-1631062360
Race Point Publishing is part of the Quarto Publishing Group.

Note - Although I was sent a copy of the book free of charge for review, I was not required to write a positive review.  Any and all opinions are my own entirely.  If you are wanting to make a change to what you are eating and the way you are eating it, this is the book for you.

Triple Chocolate Cookie Tart

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If you are looking for a simple dessert this weekend look no further.  This Triple Chocolate Cookie Tart is not only delicious, but very simple and quick to make.    I would actually call it fabulous and a ten out of ten on the win/win/win scale!!!

Friday, 9 December 2016

Crock Pot Turkey Breast

I did kind of a dry run for Christmas dinner the other week.  Its never a good idea to try out new recipes ON the special day so I usually try them out ahead of time.  I never mind really because, if its good, I get to actually enjoy a special meal twice and we all know how much I love my food!