tag:blogger.com,1999:blog-71008823474080672412024-03-19T09:34:57.719+00:00The English KitchenDe-bunking the myths of English Cookery
One delicious recipe at a time
Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.comBlogger5359125tag:blogger.com,1999:blog-7100882347408067241.post-20187530390788327122024-03-19T06:00:00.125+00:002024-03-19T06:00:00.131+00:00One Pan Spaghetti (small batch)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHMfEodEipAu5t8mcLM7DIz4Ua48VXLZQFZZ-2_c9AmAlkgGjTwO_0ptz2pDED4I384oGsdyL_BuO3K7cNFlR4bU8tOOF2ns-sZcVI4Lw8jKAaQqhsuJAd2ueX-b6850icS6BvPlSlZwu80Pm57QI5HHAqsFvh_v1EvmACVR_LkhlfOe4ynBaZNmfgf8/s3248/best%20cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="2639" data-original-width="3248" height="520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHMfEodEipAu5t8mcLM7DIz4Ua48VXLZQFZZ-2_c9AmAlkgGjTwO_0ptz2pDED4I384oGsdyL_BuO3K7cNFlR4bU8tOOF2ns-sZcVI4Lw8jKAaQqhsuJAd2ueX-b6850icS6BvPlSlZwu80Pm57QI5HHAqsFvh_v1EvmACVR_LkhlfOe4ynBaZNmfgf8/w640-h520/best%20cover.jpg" title="One Pan Spaghetti" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This pasta recipe that I am sharing with you today is for a pasta that cooks all in one pot, both the sauce and the spaghetti noodles. There is no need to cook the pasta separately. It cooks right in that delicious tomato sauce.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am all for shortcuts if I can find them, especially if they don't compromise on quality and taste, and this fabulous recipe compromises on neither of those things. You end up with perfectly cooked pasta and a delicious well seasoned and flavored tomato sauce. I call this a win/win!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnDP_gZ_cRSZESbMHnd2bL4tYINdS_ZXpSbCphXkpj2Pkvw3yZBcJspharoASMtjbJhN6zRF9iQJ_oDspDLu2n6orhEywG_qxOq6qN87PIxRCUBsnIcWStfPsbNZUU51gsZxEmPB9XREcjUgMwQYOgnj9sUIot34nTPmr8T2_f5_mCLOPd-Cwm7YzgyM/s4032/cover%20paghetti.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnDP_gZ_cRSZESbMHnd2bL4tYINdS_ZXpSbCphXkpj2Pkvw3yZBcJspharoASMtjbJhN6zRF9iQJ_oDspDLu2n6orhEywG_qxOq6qN87PIxRCUBsnIcWStfPsbNZUU51gsZxEmPB9XREcjUgMwQYOgnj9sUIot34nTPmr8T2_f5_mCLOPd-Cwm7YzgyM/w640-h480/cover%20paghetti.jpg" title="One Pan Spaghetti" width="640" /></a></div><br /> <div><br /></div><div><br /></div><div>I discovered the recipe on a page called <a href="https://www.thechunkychef.com/one-pot-spaghetti/" target="_blank">The Chunky Chef.</a> It looked delicious and she said it was one of her family's favorite meals. Once which is requested frequently. That sounded promising.</div><div><br /></div><div><br /></div><div><br /></div><div>It is very similar to <a href="https://www.theenglishkitchen.co/2020/07/martha-stewarts-one-pan-pasta-for-two.html" target="_blank"><b>Martha Stewart's One Pan Pasta</b></a>. Martha's recipe does take advantage of using fresh cherry tomatoes and basil in season and is not as saucy I don't think. </div><div><br /></div><div><br /></div><div><br /></div><div>This One Pan Spaghetti recipe in its original state made enough for eight servings. I did not want eight servings and so I adapted it to make only four servings. I don't mind eating things like this two days in a row and I am also not adverse to enjoying leftover spaghetti for my breakfast or lunch. (Leftover cooked spaghetti is especially nice fried in butter. Just saying.)</div><div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAT-RtqvNtojOlyeuxabUbcqR1tl5AKOrJS-21TlGT-dZhjPGSQuEB_FmrTsAtJsuces7dfKErIqEHozflRI23-yQtgaUd1MOLanGz6cKWW1IYgzfoiibTCrG68rMG-NZa2mn20nOnJjatS8brUyFoUmMHlmeQxYzOTFYoR0tCWOb4ERZOdHpYqjPYrFI/s3638/429561363_355016080864294_5024397141545190337_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="2821" data-original-width="3638" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAT-RtqvNtojOlyeuxabUbcqR1tl5AKOrJS-21TlGT-dZhjPGSQuEB_FmrTsAtJsuces7dfKErIqEHozflRI23-yQtgaUd1MOLanGz6cKWW1IYgzfoiibTCrG68rMG-NZa2mn20nOnJjatS8brUyFoUmMHlmeQxYzOTFYoR0tCWOb4ERZOdHpYqjPYrFI/w640-h496/429561363_355016080864294_5024397141545190337_n.jpg" title="One Pan Spaghetti" width="640" /></a></div> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>When I was a teenager my mother used to make what she called "Italian Spaghetti." It consisted of ground beef being browned in a saucepan and a can of Catelli spaghetti sauce (the cheapest you could find) dumped on top and heated through. I hated the stuff. </div><div><br /></div><div><br /></div><div><br /></div><div>Not only have I never been fond of ground meat mixed with pasta, but that sauce was nothing to write home about. I ate my spaghetti without sauce and just adorned with butter, salt and pepper and a hefty sprinkling of what we called smelly sock cheese. (Parmesan.)</div><div><br /></div><div><br /></div><div><br /></div><div>You used to be able to buy a box of Kraft Spaghetti Dinner mix back then as well as a Chef Boy Ar Dee one. Those I did enjoy. Its all down to the sauce. Their sauces had flavor. Pasta and pizza are all about a good sauce, but then again that is just my humble opinion.</div><div><br /></div><div><br /></div><div><br /></div><div>If you are looking for a good and simple supper without a lot of bells and whistles, that tastes good and is easy to make, you can't go too far wrong with this one!</div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7OHDJpjlRiH74n27IzusGTVypBDsikuXBwyKnWqSFVWKRuMr3F1djW29AvILX_QQGmAeWtQq4-c7HhIdqxMPr4ycmSYbbzUJXJsn9RrwgLNSrNukOJPKxcKgqFrP1nEQ0gemofy1I2UFNnfZBjnquEfROrVnGCKAoV_Q5iTfU3p1fMjYlEJoRH5MW3k/s4032/429568760_1152309298988389_8733063748267659862_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT7OHDJpjlRiH74n27IzusGTVypBDsikuXBwyKnWqSFVWKRuMr3F1djW29AvILX_QQGmAeWtQq4-c7HhIdqxMPr4ycmSYbbzUJXJsn9RrwgLNSrNukOJPKxcKgqFrP1nEQ0gemofy1I2UFNnfZBjnquEfROrVnGCKAoV_Q5iTfU3p1fMjYlEJoRH5MW3k/w640-h480/429568760_1152309298988389_8733063748267659862_n.jpg" title="One Pan Spaghetti" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE ONE PAN SPAGHETTI</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This dish comes together with pretty simple, store cupboard ingredients. I would consider this to be a real, simple and easy, store cupboard meal.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>1 1/2 TBS light olive oil</li><li>1 small onion, peeled and minced</li><li>4 cloves of garlic, peeled and minced</li><li>1 (14oz/425g) tin of whole tomatoes, in tomato juice, undrained</li><li>1 1/2 cups (360ml)chicken or vegetable stock</li><li>1/2 tsp Italian seasoning</li><li>1/4 tsp salt</li><li>1/4 tsp dried thyme</li><li>1/4 tsp dried basil</li><li>1/8 tsp black pepper</li><li>pinch red pepper flakes (optional)</li><li>1 tsp good quality balsamic vinegar</li><li>8 ounces (227g) dry spaghetti noodles, broken in half</li><li>1/4 cup (23g) grated Parmesan cheese, plus additional cheese to serve</li><li>minced fresh basil to garnish</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pCQwncH8RtX6oBQAbuVbEgxUtlabRchJ4gMRLyNJQhuYq56KObSNSvvCclNSndBBnyFguQO13SSygYwLNbOIyJ6lsx6Vrldxq2J1s_cd2L2gUP0w6L3o7mYllIftN9LY2mVJ0lI6IuElwenjewo45E5mcD7_2-Z9kZ54k5UPDm4W4lhk4FGy3BmKK3I/s4032/431781071_316261804802165_7686980928094905841_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pCQwncH8RtX6oBQAbuVbEgxUtlabRchJ4gMRLyNJQhuYq56KObSNSvvCclNSndBBnyFguQO13SSygYwLNbOIyJ6lsx6Vrldxq2J1s_cd2L2gUP0w6L3o7mYllIftN9LY2mVJ0lI6IuElwenjewo45E5mcD7_2-Z9kZ54k5UPDm4W4lhk4FGy3BmKK3I/w640-h480/431781071_316261804802165_7686980928094905841_n.jpg" title="One Pan Spaghetti" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can use already chopped tomatoes in juice if that is all you have. I think that the consistency of the whole tomatoes is a bit better in this recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My onion was about the size of a golf ball. Also don't worry about the amount of garlic. It seems like a lot, but it works out to be just fine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you want this to be vegetarian use vegetable stock, otherwise chicken stock works fine. You could also use beef stock for a meatier flavor.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For a lovely mellow flavor use a quality Balsamic vinegar which is not too harsh. I always keep a jar of good Balsamic in my cupboard. Its not the most expensive but it is a quality one. Bertolli, from Modena.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Leave out the pepper flakes if you are not fond of heat. You can add as many as you think you can handle otherwise, but do remember you don't want to drown out that natural sweetness of the tomatoes or anything else with too strong a flavor from the pepper flakes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Good eating should be a pleasant experience and not feel like you are fighting a battle of flavors.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCk45T3DRXUWUWlkrjfRpB1GKYnVEvDZ-3EnPukE4QIEYfTx4YWbiagDpUIoeVyUs1CexJDAwapEsRO71Snhr8ZlmqQl3JVoqVTnwLzLeKSuFJQyrr-sLXkoApWDygQax_OM032hVkBbyLPQ38J0dyNfMRi6OQWE-c4TMd_jNNCoaEOZfrHAS1Z4Q0Lwo/s4032/431810523_739245891322934_8399680837274716963_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCk45T3DRXUWUWlkrjfRpB1GKYnVEvDZ-3EnPukE4QIEYfTx4YWbiagDpUIoeVyUs1CexJDAwapEsRO71Snhr8ZlmqQl3JVoqVTnwLzLeKSuFJQyrr-sLXkoApWDygQax_OM032hVkBbyLPQ38J0dyNfMRi6OQWE-c4TMd_jNNCoaEOZfrHAS1Z4Q0Lwo/w640-h480/431810523_739245891322934_8399680837274716963_n.jpg" title="One Pan Spaghetti" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE ONE PAN SPAGHETTI (SMALL BATCH)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This really is simple to make. It all cooks in the one pan which makes for less mess and less to clean up at the end.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Heat the oil in a deep skillet with a lid over medium heat. Add the onion and garlic. Cook, stirring, until softened, but not colored.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Add the herbs and seasonings. Cook stirring until quite fragrant. Add the tomatoes, mashing them a bit with a potato masher to give you your desired consistency. Add the chicken or vegetable broth and balsamic vinegar.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRopgmp3qeOdd6s5x1P5dNOCFw2UZHGoHp1lRyTUywAe37gmjxrZ-vWgb25Ui20_-LubOJ0aD3S5hsAT73BqFCRHdt-tYP_Kiy-ToN4mGGWJXZ_Q4s7bEqVWbpahCW1n8DKhar2i60ysy7dIYmNbERnei56kac2TWirZumJrwgln_89LYASf8bxr2vGQ/s3365/431918909_1781320142360466_118253460321806839_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="2512" data-original-width="3365" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlRopgmp3qeOdd6s5x1P5dNOCFw2UZHGoHp1lRyTUywAe37gmjxrZ-vWgb25Ui20_-LubOJ0aD3S5hsAT73BqFCRHdt-tYP_Kiy-ToN4mGGWJXZ_Q4s7bEqVWbpahCW1n8DKhar2i60ysy7dIYmNbERnei56kac2TWirZumJrwgln_89LYASf8bxr2vGQ/w640-h478/431918909_1781320142360466_118253460321806839_n.jpg" title="One Pan Spaghetti" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both;"><span style="background-color: white;">Bring to the boil. Add the spaghetti noodles, stirring well to coat with the liquid. Reduce the pan to a simmer and cover.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Cook, stirring every few minutes to help to keep the pasta strands from sticking to the bottom of the pan and to each other.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">After 8 to 10 minutes the pasta should be cooked al dente and most of the liquid should have been absorbed. (If the pasta is not al dente, you may need to add a bit more chicken stock and continue to cook until it is. It all depends on the brand of spaghetti.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Stir in the Parmesan cheese, allowing it to melt. </span><span style="background-color: white;">Serve hot and garnished with additional Parmesan cheese and chopped basil, if desired.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMzRDM62m1UTd4ZNNEtNZCtCG804KTGRvcgVOPgIQ3Lv_s6MroWYU0sdzzHxZs_HKmw1aTaFzuYodykRe_qQYAkEm67nhU6fwSKlp7FS5frnFaZmr4sni-TXtG5gAexjdpxLm2WzKxLdHiX7Gv6WFORgn7fNdUN3bbxsxVtAw1UpBvrYb4z0vQ2gbuPk/s3314/431928546_6738612639573290_3118030761452297027_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="2681" data-original-width="3314" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMzRDM62m1UTd4ZNNEtNZCtCG804KTGRvcgVOPgIQ3Lv_s6MroWYU0sdzzHxZs_HKmw1aTaFzuYodykRe_qQYAkEm67nhU6fwSKlp7FS5frnFaZmr4sni-TXtG5gAexjdpxLm2WzKxLdHiX7Gv6WFORgn7fNdUN3bbxsxVtAw1UpBvrYb4z0vQ2gbuPk/w640-h518/431928546_6738612639573290_3118030761452297027_n.jpg" title="One Pan Spaghetti" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HINTS AND TIPS FOR SUCCESS</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you follow these tips I can practically guarantee you success!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1. Do use whole tomatoes for authenticity and a well rounded sauce. You can use the ready chopped, but I love the irregular look of the whole tomatoes, hand fork crushed.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2. Break the spaghetti in half unless you are using spaghetti which has been designed to cook in a smaller pan. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">3. Stir the spaghetti frequently while it is cooking, especially at the beginning. This helps to prevent the spaghetti from sticking to the bottom of the pan while it is cooking. It also helps to keep the strands separate and prevent them from clumping together.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihr_np4y18AE_4GCgmooPAxsHEPXNQHJOjbrLQFxXItWkmc_fIaVqaa2_zHUPJBstzcVbPuphUa5DBp2xO4wFXo95anFfCZQWx_ToZxERpLU7A1KIBXz4cxu-055_VGPSfLvYNfDjycQOcOEA7OsJE5iEUQUXwebkE9guovGEJ3gG8d9XXFFeK08N6cM/s4032/432076247_7425434990879883_7715108181242546977_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihr_np4y18AE_4GCgmooPAxsHEPXNQHJOjbrLQFxXItWkmc_fIaVqaa2_zHUPJBstzcVbPuphUa5DBp2xO4wFXo95anFfCZQWx_ToZxERpLU7A1KIBXz4cxu-055_VGPSfLvYNfDjycQOcOEA7OsJE5iEUQUXwebkE9guovGEJ3gG8d9XXFFeK08N6cM/w640-h480/432076247_7425434990879883_7715108181242546977_n.jpg" title="One Pan Spaghetti" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I was really pleased with how this turned out. It was quick and easy to make and was really delicious. I love pasta and this really fit the bill on a night when I didn't want to have to cook anything complicated.</div><div><br /></div><div><br /></div><div><br /></div><div>A meat lover could add ground meat to the dish if they wanted to, or even some meatballs. I think they would both work very well. I was quite happy with it just as it was. I enjoyed with some homemade cheesy garlic bread. A salad would also go very nicely.</div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyqMAWvWL7k31khz1qtWl4CRhaI0Hwa3EyDGchbaWeH7j81ztm7rT1DAGqy6dtbFtvcsSXsbEe3tZqNM90isX9eYS2cis6E7WF_nlvieHnalQt8S6idfeFj9Qvz20XneHkGiNrsu1zTTdb1JY4CbL8TwHLkO4yaI9vkhiA7NzFX8FdlnKdtjM5EIIUFQ/s4032/432085709_415247437716416_4012014257614275136_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Spaghetti" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyqMAWvWL7k31khz1qtWl4CRhaI0Hwa3EyDGchbaWeH7j81ztm7rT1DAGqy6dtbFtvcsSXsbEe3tZqNM90isX9eYS2cis6E7WF_nlvieHnalQt8S6idfeFj9Qvz20XneHkGiNrsu1zTTdb1JY4CbL8TwHLkO4yaI9vkhiA7NzFX8FdlnKdtjM5EIIUFQ/w640-h480/432085709_415247437716416_4012014257614275136_n.jpg" title="One Pan Spaghetti" width="640" /></a></div><br /><p><br /></p><p><br /></p><p>If you are a fan of simple pasta recipes you might also enjoy the following:</p><p><br /></p><p><span style="font-family: inherit;"><b style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><a href="https://www.theenglishkitchen.co/2018/09/pasta-e-piselli.html" target="_blank"> PASTA E PISELLI </a>- </b><span style="background-color: white; letter-spacing: 0.3px; text-align: justify;">Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn't get any simpler or easier than this. You wouldn't think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.</span></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;"><br /></span></p><p><span style="font-family: inherit;"><b style="border: 0px; color: #4e4d4c; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><a href="https://www.theenglishkitchen.co/2019/08/a-simple-pasta-with-chicken-broth.html" target="_blank">PASTA WITH CHICKEN BROTH, BUTTER & CHEESE</a> - </b><span face="Open Sans, sans-serif" style="border: 0px; color: #4e4d4c; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">This brilliant pasta dish </span></span><span face=""Open Sans", sans-serif" style="border: 0px; color: #4e4d4c; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">is a beautiful example of simple and uncomplicated foods. Food done well and put together in a most delicious way. </span><span style="background-color: white; color: #4e4d4c; letter-spacing: 0.3px; text-align: justify;">Stock and pasta are the basis of this very simple and yet delicious dish in which pasta is quite simply cooked in a quantity of stock . . . It doesn't get much easier than this. </span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #4e4d4c; letter-spacing: 0.3px; text-align: justify;"><br /></span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #4e4d4c; letter-spacing: 0.3px; text-align: justify;"><br /></span></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;"><br /></span></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHMfEodEipAu5t8mcLM7DIz4Ua48VXLZQFZZ-2_c9AmAlkgGjTwO_0ptz2pDED4I384oGsdyL_BuO3K7cNFlR4bU8tOOF2ns-sZcVI4Lw8jKAaQqhsuJAd2ueX-b6850icS6BvPlSlZwu80Pm57QI5HHAqsFvh_v1EvmACVR_LkhlfOe4ynBaZNmfgf8/w640-h520/best%20cover.jpg","name":"One Pan Spaghetti","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","description":"This really cooks all in one pan and is delicious. It makes for a great midweek supper for four. A delicious homemade sauce simmers away, cooking the pasta at the same time.","yield":"4","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 1/2 TBS light olive oil","1 small onion, peeled and minced","4 cloves of garlic, peeled and minced","1 (14oz/425g) tin of whole tomatoes, in tomato juice, undrained","1 1/2 cups (360ml)chicken or vegetable stock","1/2 tsp Italian seasoning","1/4 tsp salt","1/4 tsp dried thyme","1/4 tsp dried basil","1/8 tsp black pepper","pinch red pepper flakes (optional)","1 tsp good quality balsamic vinegar","8 ounces (227g) dry spaghetti noodles, broken in half","1/4 cup (23g) grated Parmesan cheese, plus additional cheese to serve","minced fresh basil to garnish"],"recipeInstructions":["Heat the oil in a deep skillet with a lid over medium heat. Add the onion and garlic. Cook, stirring, until softened, but not colored.","Add the herbs and seasonings. Cook stirring until quite fragrant. Add the tomatoes, mashing them a bit with a potato masher to give you your desired consistency. Add the chicken or vegetable broth and balsamic vinegar.","Bring to the boil. Add the spaghetti noodles, stirring well to coat with the liquid. Reduce the pan to a simmer and cover.","Cook, stirring every few minutes to help to keep the pasta strands from sticking to the bottom of the pan and to each other.","After 8 to 10 minutes the pasta should be cooked al dente and most of the liquid should have been absorbed. (If the pasta is not al dente, you may need to add a bit more chicken stock and continue to cook until it is. It all depends on the brand of spaghetti.)","Stir in the Parmesan cheese, allowing it to melt.","Serve hot and garnished with additional Parmesan cheese and chopped basil, if desired."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710776753868" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">4</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="One Pan Spaghetti" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHMfEodEipAu5t8mcLM7DIz4Ua48VXLZQFZZ-2_c9AmAlkgGjTwO_0ptz2pDED4I384oGsdyL_BuO3K7cNFlR4bU8tOOF2ns-sZcVI4Lw8jKAaQqhsuJAd2ueX-b6850icS6BvPlSlZwu80Pm57QI5HHAqsFvh_v1EvmACVR_LkhlfOe4ynBaZNmfgf8/w640-h520/best%20cover.jpg" title="One Pan Spaghetti" /></div><h3 class="ccm-name">One Pan Spaghetti</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Total time: 25 Min</span></div><div class="ccm-summary">This really cooks all in one pan and is delicious. It makes for a great midweek supper for four. A delicious homemade sauce simmers away, cooking the pasta at the same time.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 1/2 TBS light olive oil</li><li>1 small onion, peeled and minced</li><li>4 cloves of garlic, peeled and minced</li><li>1 (14oz/425g) tin of whole tomatoes, in tomato juice, undrained</li><li>1 1/2 cups (360ml)chicken or vegetable stock</li><li>1/2 tsp Italian seasoning</li><li>1/4 tsp salt</li><li>1/4 tsp dried thyme</li><li>1/4 tsp dried basil</li><li>1/8 tsp black pepper</li><li>pinch red pepper flakes (optional)</li><li>1 tsp good quality balsamic vinegar</li><li>8 ounces (227g) dry spaghetti noodles, broken in half</li><li>1/4 cup (23g) grated Parmesan cheese, plus additional cheese to serve</li><li>minced fresh basil to garnish</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Heat the oil in a deep skillet with a lid over medium heat. Add the onion and garlic. Cook, stirring, until softened, but not colored.</li><li>Add the herbs and seasonings. Cook stirring until quite fragrant. Add the tomatoes, mashing them a bit with a potato masher to give you your desired consistency. Add the chicken or vegetable broth and balsamic vinegar.</li><li>Bring to the boil. Add the spaghetti noodles, stirring well to coat with the liquid. Reduce the pan to a simmer and cover.</li><li>Cook, stirring every few minutes to help to keep the pasta strands from sticking to the bottom of the pan and to each other.</li><li>After 8 to 10 minutes the pasta should be cooked al dente and most of the liquid should have been absorbed. (If the pasta is not al dente, you may need to add a bit more chicken stock and continue to cook until it is. It all depends on the brand of spaghetti.)</li><li>Stir in the Parmesan cheese, allowing it to melt.</li><li>Serve hot and garnished with additional Parmesan cheese and chopped basil, if desired.</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p>If you like you can add meat to this. You may brown some ground beef or Italian sausage in the pan prior to cooking the onion, draining off any fat that accumulates and continuing as per the recipe.</p></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWPWE-Vp1fgNhsuMXFkvjXFffJCp42kwWFHNQc7w1swqy4Q6rwLZb2VqMk3rruyteMsU74_RUHpkqro4kk7CrcR3MP_f9y7VEMcGkImX4DACT59ecGqY2-Nxx5vm3iQAJRBVGs1M__B8vqy5pDMRbLtAg-eV6NAwcYb35rWw9OkdlQYYqA0FV8W89sjY/w640-h480/end%20spaghetti.jpg" title="One Pan Spaghetti" width="640" /></a></div><br /><p><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com0tag:blogger.com,1999:blog-7100882347408067241.post-29328849022664708122024-03-18T06:00:00.137+00:002024-03-18T06:00:00.310+00:00Ranch Dressed Crushed Potatoes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEZAjqhI-wcn9V2WHyGQdJA_UTq-EDXk2btUscyZevdVjTCn5k8a2u8n1JfqyREQL3RXfxsmpmJ_FjaXDuGJ4ZpfTsrO22wQKzd9cxBB713Ed3hPW_x1pgVee8WfeKwwgEHCZvW5nmjqVnBbmYoOMOUZ3HpAP78ATLYUslyRMrE0BUsYz6tRYNtvz6mM/s3235/cover%20potatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="2445" data-original-width="3235" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEZAjqhI-wcn9V2WHyGQdJA_UTq-EDXk2btUscyZevdVjTCn5k8a2u8n1JfqyREQL3RXfxsmpmJ_FjaXDuGJ4ZpfTsrO22wQKzd9cxBB713Ed3hPW_x1pgVee8WfeKwwgEHCZvW5nmjqVnBbmYoOMOUZ3HpAP78ATLYUslyRMrE0BUsYz6tRYNtvz6mM/w640-h484/cover%20potatoes.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a></div><br /> <div><br /></div><div><br /></div><div><br /></div><div>I am really excited to be sharing a small batch recipe for Ranch Dressed Crushed Potatoes with you here today. It is a recipe I had seen on <a href="https://www.instagram.com/p/C4dykZCpibg/?img_index=1" target="_blank">Instagram</a> last week that immediately drew my attention. They had been paired with meatloaf which initially caught my eye, but then when I noticed the potatoes I was hook, line, and sinkered!</div><div><br /></div><div><br /></div><div>The Potato is my most favorite of all the vegetables. Whenever I am asked what "one" thing would I have with me on a Desert Island, I am quick to answer, a bag of potatoes. You can make anything with a potato. They are delicious and self propagating. If you had a bag of potatoes, you would never run out.</div><div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJomT93BmpFJm1ZCmiuPp_8soZ8JzNlhH-XcFzJvKEHcYoFJCRO2nIuFBqpYsdDdrRP7h0cLpilUqAcitjKC0pVlv5MmvPK20PvBZUCnMnt31BdC9V-t89dRAXkLd_P8qfvqocYxMQtYs0h9-7sGJ8BHtPUQPwwyyygyaVeJeN18n8W7kIONao2v9LQQ/s4032/420632203_1085151959367209_6219804543424932644_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJomT93BmpFJm1ZCmiuPp_8soZ8JzNlhH-XcFzJvKEHcYoFJCRO2nIuFBqpYsdDdrRP7h0cLpilUqAcitjKC0pVlv5MmvPK20PvBZUCnMnt31BdC9V-t89dRAXkLd_P8qfvqocYxMQtYs0h9-7sGJ8BHtPUQPwwyyygyaVeJeN18n8W7kIONao2v9LQQ/w640-h480/420632203_1085151959367209_6219804543424932644_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe actually comes from the Smitten Kitchen Cookbook entitled Smitten Kitchen Keepers by Deb Perelman. This is one of my favorite cookbooks. I love all of her recipes actually. They are simple and uncomplicated, which is how I like to cook and eat, and yet they are loaded with flavors.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That gal has a talent of putting together the most delicious combinations. You almost find yourself saying to yourself, "Why didn't I think of that!" They all just make sense.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxdr6csbhuoF7jVuAvZuYZFB4eVpJlAUf_eCx2V9btPWhqsBTFXhhVeJ80xuOZBWWgDwBNxFo9Kyjlq4epUHczdHRnWw0kJ1KoCpNOMOUR_3BYOVT6tn6YGjJI5VI9vtMXKVxYIhk5erfRjOM7LTPfp9e9jM__81Y_tIqMtqmkiB0Hi5yxblaQds_ue0/s4032/429514016_398778896194416_1266840574408582079_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxdr6csbhuoF7jVuAvZuYZFB4eVpJlAUf_eCx2V9btPWhqsBTFXhhVeJ80xuOZBWWgDwBNxFo9Kyjlq4epUHczdHRnWw0kJ1KoCpNOMOUR_3BYOVT6tn6YGjJI5VI9vtMXKVxYIhk5erfRjOM7LTPfp9e9jM__81Y_tIqMtqmkiB0Hi5yxblaQds_ue0/w640-h480/429514016_398778896194416_1266840574408582079_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe did not disappoint. Potatoes cooked in a very simple way and then crushed so that you get lots of tasty craggy edges. Edges that are perfect for catching and hugging onto that delicious herby dressing!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A rich, creamy and delicious dressing, filled with garlic and loads of spring onions, and perfectly seasoned. So beautiful drizzled over top of the potatoes. You could of course fold it in, but I like it drizzled on top so that I can enjoy this lovely dish with all of its delicious contrasts.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Each mouthful is a delicious mix of potato chunks, some crushed and some in larger bits, and some parts puddled with the cream dressing and some parts just barely kissed with it. Altogether quite, <i>quite</i> delicious! Prepare to fall in love. Make these and they will be the star of the show!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9s-KMDqER2b17dvGT1BskVVlNFrmvA2MKv1nbF4gwbnF5sNA2hEQFyqLnzejNuPTvXSr8DVmhZ8qOplRvYc1Ap0Qw_Ybm9kY4xEEnGKP324DdmvbRpcN3ohMQcYNrq7RYCf8epreyMyeYTeI1t3J0M8IVxZ6QKjXdtmwfkJnMRs8740bnPIf8p5CGs88/s4032/429591916_1329998880907356_6642985242625848280_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9s-KMDqER2b17dvGT1BskVVlNFrmvA2MKv1nbF4gwbnF5sNA2hEQFyqLnzejNuPTvXSr8DVmhZ8qOplRvYc1Ap0Qw_Ybm9kY4xEEnGKP324DdmvbRpcN3ohMQcYNrq7RYCf8epreyMyeYTeI1t3J0M8IVxZ6QKjXdtmwfkJnMRs8740bnPIf8p5CGs88/w640-h480/429591916_1329998880907356_6642985242625848280_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE RANCH DRESSED CRUSHED POTATOES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Very simple ingredients. Buy the best and you will be rewarded with something incredibly delicious. Although I cut the amount of potatoes in half to make only two servings, I left the sauce in its full capacity. I was happy that I did. You may not need it all, but you will be happy to have extra.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="ccm-section-ingredients ingredients"><div class="ccm-section"><ul class="ccm-section-items"><li>3/4 pound (340g) small red or Yukon gold potatoes</li><li>1/4 cup (60g) heavy cream</li><li>1 garlic clove, peeled and minced</li><li>3 TBS (45g) butter</li><li>2 spring onions, trimmed, washed and minced</li><li>1/3 cup (80g) dairy sour cream</li><li>2 tsp white wine vinegar</li><li>freshly ground black pepper and sea salt to taste</li><li>2 TBS minced flat leaf parsley</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head"><br /></h3></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbQ5JwxfAl_5fMS-6ibiuZMt8ydmRUQ93hVXRdTjTakZ-wqGVYOK9dCcNWTTaXhvu4jOmg9Qsk8CaXOpFUQSoC5d7odr1sQcE7wDaSqz5jQN5m_fZGoAmBRC4-9PNhPh-n-zIh-Vv4QtpBFeKo2CEFHuwF15PyHarxMcarr8FuFxSsJeqxeJLrM_oGcA/s4032/431869659_2096631697384230_3045166571258205243_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbQ5JwxfAl_5fMS-6ibiuZMt8ydmRUQ93hVXRdTjTakZ-wqGVYOK9dCcNWTTaXhvu4jOmg9Qsk8CaXOpFUQSoC5d7odr1sQcE7wDaSqz5jQN5m_fZGoAmBRC4-9PNhPh-n-zIh-Vv4QtpBFeKo2CEFHuwF15PyHarxMcarr8FuFxSsJeqxeJLrM_oGcA/w640-h480/431869659_2096631697384230_3045166571258205243_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used a mix of Gold and Red Baby Creamer Potatoes that I had bought in a large bag from Costco. They were the sweetest most delicious potatoes. They are from the <a href="https://www.thekitchn.com/costco-little-potato-company-creamer-potatoes-review-23325247" target="_blank">Little Potato Company</a>. If you can get them, I highly recommend them!!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used kosher salt and freshly ground black pepper. I think I added about 1/2 TBS of the salt to the water I simmered the potatoes in. They were done perfectly. Not mushy. Just right.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I use regular salted butter. I don't keep both salted and unsalted in my kitchen and never use unsalted unless I know it is going to make a real difference. In most cases I find that it does not. If you buy a quality butter to begin with, its not over salted and you can always cut back on the salt used in the remainder of the recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4W3xg3mqO6ZhTFWc1AgztePcDQafEJP155DBXecYpcotNycZ2ajEAqeQ61x40dyqB5D3YKB7OQow19By73zyYMcf3-kQsRewGqc9bqC8HnrNK3zs7I68Zw0hwlhGE0cBxdFEIfd2afQN7i7SAPW1usuRvPPKmFOLkztrnBNjFwZmO0Pkoyn7bkiRm_70/s4032/431904321_2138627336472390_2594564432154760329_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4W3xg3mqO6ZhTFWc1AgztePcDQafEJP155DBXecYpcotNycZ2ajEAqeQ61x40dyqB5D3YKB7OQow19By73zyYMcf3-kQsRewGqc9bqC8HnrNK3zs7I68Zw0hwlhGE0cBxdFEIfd2afQN7i7SAPW1usuRvPPKmFOLkztrnBNjFwZmO0Pkoyn7bkiRm_70/w640-h480/431904321_2138627336472390_2594564432154760329_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a></div><br /><p><br /></p><p>I used whipping cream which worked well and, true confessions here, I used full fat organic Greek Yogurt instead of the sour cream as that is all I had in the house. It worked out fabulously, so I believe you can use the two interchangeably. Yogurt I always have in the house, sour cream not so much.</p><p><br /></p><p>You will use both the white and green parts of the spring onions (scallions). I just lop off the really dark green tops, about 2 inches and then use the rest. If you like you can save a tiny bit to scatter on top at the end.</p><p><br /></p><p>The original recipe specified white vinegar also. I love the properties of white wine vinegar. Its not quite as harsh, so that is what I used. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vSBq7f2vbBoNKMcuFZACtBssB_IZUmK9VNTBEjs_Ro0h3pQhTndwAhlyemAU8AsUtNfj7cN3OT8qhDiUJ9QduGvOi2khq_x1fgaMXASgnvjcbcuRlyVPQr1Q17gEj-rgso2Rh9S_LaVfez5kSKjRxhWfN7MgJI9ylxJEGW1C6OZbxtJ4TUJ8yzPmX_I/s4032/431909362_424141026750045_5975508174895929581_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7vSBq7f2vbBoNKMcuFZACtBssB_IZUmK9VNTBEjs_Ro0h3pQhTndwAhlyemAU8AsUtNfj7cN3OT8qhDiUJ9QduGvOi2khq_x1fgaMXASgnvjcbcuRlyVPQr1Q17gEj-rgso2Rh9S_LaVfez5kSKjRxhWfN7MgJI9ylxJEGW1C6OZbxtJ4TUJ8yzPmX_I/w640-h480/431909362_424141026750045_5975508174895929581_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE RANCH DRESSED CRUSHED POTATOES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is really such a simple make. Anyone who has been here for long knows that I love to cook things as uncomplicated as possible and if I can find an easier way of doing something I will take it! I had enough of that when I cooked at the Manor to last me a lifetime!</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSYLVOiW-OfWbIrBjZ0L-U1ib7iCnumUrrGg_GHx99XrjLQE_U1DKinRlbUxLWdEjeKb78mAsC4FIH1w1utOqNzlMRfkbbZ6TSLaiuHmJBOMEqHz2RQk4ixsnywik0H-_Ghls1LpQoed6XqlI8LwGPB96AEx7IyLw_UR_ABNmvwJ1MNiTf674w_r4Oy0/s4032/431955877_918807293054525_7093551802853062738_n%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSYLVOiW-OfWbIrBjZ0L-U1ib7iCnumUrrGg_GHx99XrjLQE_U1DKinRlbUxLWdEjeKb78mAsC4FIH1w1utOqNzlMRfkbbZ6TSLaiuHmJBOMEqHz2RQk4ixsnywik0H-_Ghls1LpQoed6XqlI8LwGPB96AEx7IyLw_UR_ABNmvwJ1MNiTf674w_r4Oy0/w640-h480/431955877_918807293054525_7093551802853062738_n%20(1).jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Drizzle about half of the warm creamy sauce over top and garnish with the parsley. </span><span style="background-color: white;">Serve immediately and pass the remaining sauce at the table.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8hndpYORa_yChg-OslSFCyMtF2UFezRnyVJlJHiOh9YKUrbYG6GKxIlPClKWZP7VzHQnRIKFpIsDg_-wHha6IwslnxwtWbQQcDgz96yBzhWKv1qFtM-YZ849uykeY5RIxmiO8oDPG87ke6n6b2-3NCxfOTYsk_YpIPK5GxyegQfbMmenqikmZ6qWSk0/s4032/431955877_918807293054525_7093551802853062738_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho8hndpYORa_yChg-OslSFCyMtF2UFezRnyVJlJHiOh9YKUrbYG6GKxIlPClKWZP7VzHQnRIKFpIsDg_-wHha6IwslnxwtWbQQcDgz96yBzhWKv1qFtM-YZ849uykeY5RIxmiO8oDPG87ke6n6b2-3NCxfOTYsk_YpIPK5GxyegQfbMmenqikmZ6qWSk0/w640-h480/431955877_918807293054525_7093551802853062738_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>This was one of the nicest potato dishes that I have made recently. I am in love with it. So much so that I actually could not stop picking at it after I had finished eating one serving. I was grateful that I had not made more because I could have easily made a pig of myself and did.</div><div><br /></div><div><br /></div><div><br /></div><div>The potatoes I used were a mix of small red and Yukon Gold potatoes and the flavor of them just on their own was fabulous. That delicious sauce tipped them over into phenomenal mode. I would be happy with just a plate of these and nothing else!</div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcXC94vfjsnQtJ_GnlK2UMLv56X1XK9aN21lK5cYjW4iC8YmIUtxZ68nYaehRFPvyiKWLPnwL1zZmm7MnYOD79TKG4s4yRcPeOYMwLXNJtCgfwY6NVcGLF4YDZEUuJ9DEMGHTgKxZiq6OU5fWNgFTLqh0J3jsyOVkInNtP_kKossqRdNy0_xaO06YOjg/s4032/432155252_928048788858087_5992298907716455702_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcXC94vfjsnQtJ_GnlK2UMLv56X1XK9aN21lK5cYjW4iC8YmIUtxZ68nYaehRFPvyiKWLPnwL1zZmm7MnYOD79TKG4s4yRcPeOYMwLXNJtCgfwY6NVcGLF4YDZEUuJ9DEMGHTgKxZiq6OU5fWNgFTLqh0J3jsyOVkInNtP_kKossqRdNy0_xaO06YOjg/w640-h480/432155252_928048788858087_5992298907716455702_n.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a></div><br /><p><br /></p><p>If you love the humble potato as much as I do, you may also enjoy the following recipes :</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2019/04/potatoes-obrien.html" target="_blank">POTATOES O'BRIEN </a></b>- <span style="background-color: white; color: #4e4d4c; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning. You could also add garlic powder and or paprika. I added some paprika. I like the colour it adds to potatoes when you are frying them. </span><span style="background-color: white; color: #4e4d4c; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">Basically it is like a potato hash, except it doesn't use already cooked potatoes. You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning.</span><span style="background-color: white; color: #4e4d4c; font-family: "Cormorant Garamond", serif; font-size: 18px; letter-spacing: 0.3px; text-align: justify;"> </span></p><p><span style="background-color: white; color: #4e4d4c; font-family: "Cormorant Garamond", serif; font-size: 18px; letter-spacing: 0.3px; text-align: justify;"><br /></span></p><p><span style="font-family: inherit;"><span style="background-color: white; color: #4e4d4c; letter-spacing: 0.3px; text-align: justify;"><b><a href="https://www.theenglishkitchen.co/2020/08/crispy-two-potato-tacos.html" target="_blank">CRISPY TWO POTATO TACOS</a></b> - </span><span style="background-color: white; letter-spacing: 0.3px; text-align: justify;">T</span><span face=""Open Sans", sans-serif" style="border: 0px; color: #4e4d4c; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">hese Crispy Two Potato Tacos are one of my favourite things to eat. I adore Mexican flavours, and I adore potatoes, both the sweet and the white. </span><span style="background-color: white; color: #4e4d4c; letter-spacing: 0.3px; text-align: justify;">Combining the two, potatoes and Tex Mex flavours, is like a marriage made in Heaven! I just don't think you can get much better! </span></span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span face=""Open Sans", sans-serif" style="border: 0px; color: #4e4d4c; font-size: 18px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span face=""Open Sans", sans-serif" style="border: 0px; color: #4e4d4c; font-size: 18px; margin: 0px; padding: 0px; vertical-align: baseline;"><b><a href="https://www.theenglishkitchen.co/2019/01/potato-pie-for-one.html" target="_blank"><br /></a></b></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><b><a href="https://www.theenglishkitchen.co/2019/01/potato-pie-for-one.html" target="_blank">POTATO PIE</a></b> - <span style="color: #4e4d4c; letter-spacing: 0.3px;">Basically this is just cheesy mash baked in a casserole until golden brown! The casserole dish is well buttered and dusted with bread crumbs, so that you end up with a buttery crust on the outsides. </span></span><span style="color: #4e4d4c; font-family: inherit; letter-spacing: 0.3px;">A bit of butter brushed top guarantees the top bakes up crisp and golden brown as well. Delicious served on its own with pickled beets and buttered brown bread. Recipe can be doubled, tripled, etc.</span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="color: #4e4d4c; font-family: inherit; letter-spacing: 0.3px;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="color: #4e4d4c; font-family: inherit; letter-spacing: 0.3px;"><br /></span></div><div style="background-color: white; border: 0px; color: #4e4d4c; font-family: "Open Sans", sans-serif; font-size: 18px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; color: #4e4d4c; font-family: "Open Sans", sans-serif; font-size: 18px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEZAjqhI-wcn9V2WHyGQdJA_UTq-EDXk2btUscyZevdVjTCn5k8a2u8n1JfqyREQL3RXfxsmpmJ_FjaXDuGJ4ZpfTsrO22wQKzd9cxBB713Ed3hPW_x1pgVee8WfeKwwgEHCZvW5nmjqVnBbmYoOMOUZ3HpAP78ATLYUslyRMrE0BUsYz6tRYNtvz6mM/w640-h484/cover%20potatoes.jpg","name":"Ranch Dressed Crushed Potatoes","prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","description":"These fabulous potatoes are so delicious you will gobble them up. You can keep the potatoes warm until you want to serve them and then dress them just prior to serving if you wish. They are fantastically delicious!","yield":"2","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["3/4 pound (340g) small red or Yukon gold potatoes","1/4 cup (60g) heavy cream","1 garlic clove, peeled and minced","3 TBS (45g) butter","2 spring onions, trimmed, washed and minced","1/3 cup (80g) dairy sour cream","2 tsp white wine vinegar","freshly ground black pepper and sea salt to taste","2 TBS minced flat leaf parsley"],"recipeInstructions":["Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.","Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.","Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.","Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)","Drizzle about half of the warm creamy sauce over top and garnish with the parsley.","Serve immediately and pass the remaining sauce at the table."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710676890416" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">2</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Ranch Dressed Crushed Potatoes" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEZAjqhI-wcn9V2WHyGQdJA_UTq-EDXk2btUscyZevdVjTCn5k8a2u8n1JfqyREQL3RXfxsmpmJ_FjaXDuGJ4ZpfTsrO22wQKzd9cxBB713Ed3hPW_x1pgVee8WfeKwwgEHCZvW5nmjqVnBbmYoOMOUZ3HpAP78ATLYUslyRMrE0BUsYz6tRYNtvz6mM/w640-h484/cover%20potatoes.jpg" title="Ranch Dressed Crushed Potatoes" /></div><h3 class="ccm-name">Ranch Dressed Crushed Potatoes</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 30 Min</span></div><div class="ccm-summary">These fabulous potatoes are so delicious you will gobble them up. You can keep the potatoes warm until you want to serve them and then dress them just prior to serving if you wish. They are fantastically delicious!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>3/4 pound (340g) small red or Yukon gold potatoes</li><li>1/4 cup (60g) heavy cream</li><li>1 garlic clove, peeled and minced</li><li>3 TBS (45g) butter</li><li>2 spring onions, trimmed, washed and minced</li><li>1/3 cup (80g) dairy sour cream</li><li>2 tsp white wine vinegar</li><li>freshly ground black pepper and sea salt to taste</li><li>2 TBS minced flat leaf parsley</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.</li><li>Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.</li><li>Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.</li><li>Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)</li><li>Drizzle about half of the warm creamy sauce over top and garnish with the parsley.</li><li>Serve immediately and pass the remaining sauce at the table.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] 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(!document.querySelector("[src*='" + str + "']")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = str + "?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1710677389451" type="text/javascript"></script><!--END The Recipe Box--><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwq9fGmN0fESX1jNRyb9iaMfBejmEmAmlMxj1IIsHMzYWo5KEA2PByWIcRVxiJ0n729n07cB5UMQ5cKhDg71M7p64xKtqNGkdgDV7WM8y1SHVurXH8_LAg4pHKxVwVYBn4Lf83ltf6l-DHJVSxN8GDDpNGdIJHWy-PMYLPcgigJFz2g2AaIkQFWDrTlXg/s4032/end%20potatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ranch Dressed Crushed Potatoes" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwq9fGmN0fESX1jNRyb9iaMfBejmEmAmlMxj1IIsHMzYWo5KEA2PByWIcRVxiJ0n729n07cB5UMQ5cKhDg71M7p64xKtqNGkdgDV7WM8y1SHVurXH8_LAg4pHKxVwVYBn4Lf83ltf6l-DHJVSxN8GDDpNGdIJHWy-PMYLPcgigJFz2g2AaIkQFWDrTlXg/w640-h480/end%20potatoes.jpg" title="Ranch Dressed Crushed Potatoes" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">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 </span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;"><br /></span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com0tag:blogger.com,1999:blog-7100882347408067241.post-22597450942409198462024-03-17T06:00:00.023+00:002024-03-17T06:00:00.192+00:00Meals of the Week, Sunday March 10th - Saturday March 16th, 2024<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2sHP9bSUdIskasvJc0gogu2_O7WsT3obWDFukfPBnDuKDRhm2-3AvikIZ1OucHVxbEOd3gURtRDupdpc8arfM7LZ3fjMbJY6L7PXxpP_M6fzlmtOpTi4s7QddPdOhmzD6NhLv-HZa8I34KZNfCzw9ej9zeDYYaXH-9qOtlAEjlGfOVmbxVvMNIErRrQ/s2000/Blank%202000%20x%202000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meals of the Week, Sunday March 10th - Saturday March 16th, 2024" border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2sHP9bSUdIskasvJc0gogu2_O7WsT3obWDFukfPBnDuKDRhm2-3AvikIZ1OucHVxbEOd3gURtRDupdpc8arfM7LZ3fjMbJY6L7PXxpP_M6fzlmtOpTi4s7QddPdOhmzD6NhLv-HZa8I34KZNfCzw9ej9zeDYYaXH-9qOtlAEjlGfOVmbxVvMNIErRrQ/w640-h640/Blank%202000%20x%202000.jpg" title="Meals of the Week, Sunday March 10th - Saturday March 16th, 2024" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p>Here we are, another Sunday, another Meals of the week post. On Sundays I like to post all of the recipes for all of the main meals that I have enjoyed over the past seven days, along with the things I have enjoyed alongside of them.</p><p><br /></p><p>As a person who lives alone, it can be very tempting to not want to cook much, or to eat from cans and boxes, but that's not really very healthy or good for you. Ready meals are usually full of fat, sodium, preservatives and chemicals. I don't want to be that person. Neither do I want to exist on sandwiches and bags of crisps.</p><p><br /></p><p>Occasionally I will eat a bowl of cereal for my supper, but that is very rare, sometimes I have had toast and peanut butter, but generally speaking, for the most part I like to cook for myself and I like to cook full meals.</p><p><br /></p><p>I do have Sunday dinner at my sister's place with the family most Sundays, and I do eat out with my father, sister and his friend Hazel on Wednesday nights, but other than that I cook everything that I eat right here at home. I try to eat healthy and well balanced meals most of the time, but even I can't resist the occasional treat!</p><p><br /></p><p>This week was a bit unusual in that I ate out more than once, having lunch out with my sister one day and a friend another day. This was in addition to my dinner out with Dad on Wednesday. I did try to order fairly healthy food two out of the three times and have provided "like" recipes for what I did order that you can make in the comfort of your own home.</p><p><br /></p><p>I do enjoy doing these posts. They help me to keep a record of what I am actually eating and inspire me to cook as well. I love sharing them with you and I know that many of you love reading about them and in fact have been inspired to cook some of these dishes as well.</p><p><br /></p><p>Here are the main meals that I enjoyed over the past seven days! I hope you will enjoy them as much as I did!</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimbkw_pfRVwDV0E7fAXMkHYk2e12VpXMNYQ9_UWtWch97Ew2zKdLJjDa7Bc1Cw8SQiieovpDNymtm3rB4c6_K8yoYXN6LE_qX7FedR2TapuiO5ZmyTfxsTa2TxZyuMPGHiHmnTpGXqgtx5ReoYBO9cTv1nlFK9oOaLD25WxWLGqAjIKqnkenMQsQcRHA/s640/Cover%20pot%20roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Caramelized Onion Pot Roast" border="0" data-original-height="578" data-original-width="640" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimbkw_pfRVwDV0E7fAXMkHYk2e12VpXMNYQ9_UWtWch97Ew2zKdLJjDa7Bc1Cw8SQiieovpDNymtm3rB4c6_K8yoYXN6LE_qX7FedR2TapuiO5ZmyTfxsTa2TxZyuMPGHiHmnTpGXqgtx5ReoYBO9cTv1nlFK9oOaLD25WxWLGqAjIKqnkenMQsQcRHA/w640-h578/Cover%20pot%20roast.JPG" title="Caramelized Onion Pot Roast" width="640" /></a></div><br /><p></p><p><br /></p><p><b>SUNDAY, March 10th </b>- Dinner at my sister Cindy's</p><p>Most Sundays I go to my sister's for Sunday Dinner. Occasionally I will cook Sunday Dinner or the odd time, I won't feel well enough to go. (Like last week.) I was able to go this week and it did not disappoint. It never does. My sister had done an Onion Pot Roast with mashed potatoes, carrots and gravy. We had cake for dessert.</p><p><br /></p><p>I am sharing my recipe for <b><a href="https://www.theenglishkitchen.co/2018/08/caramelized-onion-pot-roast.html" target="_blank">Caramelized Onion Pot Roast</a></b> in it's place this week. This is a delicious tender pot roast which cooks beautifully in the slow cooker. It uses some beer as a marinade/cooking liquid. This makes for a really delicious gravy!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguFBu4dTw0etUGT7q28JLS4dn8I3v2CWzjf3sro7JCezT818R0LS00fpk3qh-naNYtoii-_7UUgTl6dZqAYUpSG9lnsrWK-qWc_QfrN9Ezyf1EU0-vT3ivgGIA_kE6HYl5v0y0Zjjw6DBWVkYH_NDFuysnQTj8euEHk8tESIHrrLotqUYomdzTqTcJR4/s639/turkey%20soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Turkey Soup" border="0" data-original-height="639" data-original-width="638" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguFBu4dTw0etUGT7q28JLS4dn8I3v2CWzjf3sro7JCezT818R0LS00fpk3qh-naNYtoii-_7UUgTl6dZqAYUpSG9lnsrWK-qWc_QfrN9Ezyf1EU0-vT3ivgGIA_kE6HYl5v0y0Zjjw6DBWVkYH_NDFuysnQTj8euEHk8tESIHrrLotqUYomdzTqTcJR4/w638-h640/turkey%20soup.jpg" title="Turkey Soup" width="638" /></a></div><br /><p><br /></p><p><br /></p><p><b>MONDAY, March 11th</b> - Lunch out with my friend Jacquie</p><p><br /></p><p>My friend Jacquie was going to be in town around noon on Monday so she called and asked me if I would like to meet her for lunch. I said yes. What a rare treat to be able to have lunch with a good friend like that. We went to the place around the corner from me. It is called <a href="https://www.facebook.com/AngiesFamilyRestaurant" target="_blank">Angies</a>. Usually their food is really good. Not always, but usually. Their soup of the day was Turkey soup. I decided to have that with a sandwich, rather than anything deep fried. The soup was really good, but the sandwich was awful. It tasted like rancid oil and it smelled like it as well. I could not eat it, but I did enjoy the soup.</p><p><br /></p><p>I am sharing my homemade <b><a href="https://www.theenglishkitchen.co/2021/11/turkey-carcass-soup.html" target="_blank">Turkey Soup</a></b> recipe in the place for the soup. My mother taught me how to make soups. She made the best soups in the world. I stand by that fact. Every time we had a roast dinner we knew she would be making a pot of soup in the days following it, be it turkey, beef, ham or chicken. Her soups were always very much looked forward to! I miss my mom and I miss her soup. Good always for whatever ails you.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80xfYxg96woV-zY5-XwjSIBs3QevprDB-JMjTC1dvekKHmsztYgQj-697SgSQUnbBfpAAnmwy7prubTaGQ3cVR9wT8kq5zFEd17uZ5CDnWd_wx2NFXcNLqZ41Yn_-QnM_rtlgh3h2lkDRjr2O62MWmU4tzx-Tm8dyCg4rT8Y9Cn-jKUlGe8Gn7MRJyYk/s640/best%20best%20cover%20omelet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="548" data-original-width="640" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi80xfYxg96woV-zY5-XwjSIBs3QevprDB-JMjTC1dvekKHmsztYgQj-697SgSQUnbBfpAAnmwy7prubTaGQ3cVR9wT8kq5zFEd17uZ5CDnWd_wx2NFXcNLqZ41Yn_-QnM_rtlgh3h2lkDRjr2O62MWmU4tzx-Tm8dyCg4rT8Y9Cn-jKUlGe8Gn7MRJyYk/w640-h548/best%20best%20cover%20omelet.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>TUESDAY, March 12th - <a href="https://www.theenglishkitchen.co/2024/03/ina-gartens-gruyere-omelet-my-attempt.html" target="_blank">Ina Garten's Gruyere Omelet</a></b></p><p><br /></p><p>I was not overly hungry on Tuesday. I had to go out and do some stuff for my dad in the morning and then I was all tired out when I got home and really didn't feel like cooking much. I had been eyeballing a recipe in Ina's cookbook, Go To Dinners for a tasty omelet and I decided to make myself one. It looked quick and easy enough and I had everything in that I needed for it.</p><p><br /></p><p>It was DELICIOUS! I was sitting down and eating it in less than 15 minutes. The egg was perfectly cooked and the richness of just a bit of Gruyere cheese which was added raised the simple omelet to a whole new level. I may never have an omelet any other way again! This was fabulous. I enjoyed with some quick cook bacon and some whole grain toast. </p><p><br /></p><p>The bacon was a disappointment. I don't know why I buy that stuff. It never tastes like anything and it is so thin. This was supposed to be thick cut but it was not much thicker than their regular one and flavorless. That got pitched, but the omelet and toast more than made up for it. </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtP0LBunIePM-mCaPxgqWnvaRhkE1vySXrDZQXMHVg7cwrz4mYStuDvWoEquJM1QHNCQLB8DUav9YkPtjxIw6P1YRk5QGtTKDgDYPVFRBZyjka1j_0xUAsgNrY9hqTnTH_rGzbxLNfaGJ6vYQgIH2g6R2KNQiU7HZcEpn7HSS8ApjZOyMHqq5F74A2CA/s640/IMG_8143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pan Fried Haddock" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWtP0LBunIePM-mCaPxgqWnvaRhkE1vySXrDZQXMHVg7cwrz4mYStuDvWoEquJM1QHNCQLB8DUav9YkPtjxIw6P1YRk5QGtTKDgDYPVFRBZyjka1j_0xUAsgNrY9hqTnTH_rGzbxLNfaGJ6vYQgIH2g6R2KNQiU7HZcEpn7HSS8ApjZOyMHqq5F74A2CA/w640-h480/IMG_8143.JPG" title="Pan Fried Haddock" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b> WEDNESDAY, March 13th</b> - Dinner out with my father, sister and Hazel<br /></p><p><br /></p><p>Usually on Wednesday nights I have dinner out with my father, sister and his friend Hazel. We always go to the <a href="https://www.facebook.com/people/Big-Scoop-Family-Restaurant-Takeout/61554837034992/" target="_blank">Big Scoop </a>which is a diner just at the other end of town. They recently changed hands and someone else is running it now. Its still a family type of restaurant however. The prices have gone up a bit, but its always busy and to be honest the food is always good.</p><p><br /></p><p>I didn't want anything deep fried this week and so I had the pan fried Haddock which is basically dusted in flour and herbs and pan fried. it comes with lemon, mashed potatoes and vegetables. Also coleslaw and a roll. You can get a large meal or a small meal. I usually get the small.</p><p><br /></p><p>I am sharing a recipe for <b><a href="https://www.theenglishkitchen.co/2023/10/fishermans-vintage-menu-madness.html" target="_blank">Pan Fried Haddock</a></b> that I did a while back as a part of one of my Vintage Menus. It was delicious. Simple and delicious. There is also the option of baking it rather than pan frying it.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxaDvNJdP52Uxx2A2y0dDx4sLStt85EWm5FA9pCqFyNBBcgmxwjEETQHhi7e6kf1tchDGiD8SLdNwlbpZc2hyphenhyphen9e7Sk02M8tAanSP0I094HRdr-yfuKDxhtHPH5pHSADKVywMq5cF4yb0X9K8E4NlsfVpSw6GG5lUDQvQVm5FPdGK5AbRuu0TTI5y04r8/s640/cover%20poutine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="True Newf Poutine" border="0" data-original-height="499" data-original-width="640" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbxaDvNJdP52Uxx2A2y0dDx4sLStt85EWm5FA9pCqFyNBBcgmxwjEETQHhi7e6kf1tchDGiD8SLdNwlbpZc2hyphenhyphen9e7Sk02M8tAanSP0I094HRdr-yfuKDxhtHPH5pHSADKVywMq5cF4yb0X9K8E4NlsfVpSw6GG5lUDQvQVm5FPdGK5AbRuu0TTI5y04r8/w640-h500/cover%20poutine.JPG" title="True Newf Poutine" width="640" /></a></div><br /><p><br /></p><p><b>THURSDAY, March 14th</b> - Lunch out with my sister</p><p><br /></p><p>I know, three meals out in a week. This is way out of the norm for me! We are in the process of moving my father into my sister's place and so we had a bunch of stuff to take up to the Value Village for him. We usually like to stop at <a href="https://www.facebook.com/jonnysberwick/" target="_blank">Jonny's Cookhouse</a> in Berwick on the way back for lunch. They only recently just re-opened for Spring. People have been enjoying food at Jonny's for a very long time now. It started off as an ice cream place, added burgers and is now one of the most popular places in the valley to get a burger, fish, chips, etc.</p><p><br /></p><p>Cindy and I always get the <b><a href="https://www.theenglishkitchen.co/2022/06/true-newf-poutine-copycat-recipe.html" target="_blank">True Newf Poutine</a></b> when we go there. (This is my copycat recipe.) Hot French fries topped with cheese curds, Newfoundland stuffing and plenty of hot gravy. Its so, so good. I can never finish it. I wish they would do it in a smaller size, but alas they do not. Anyways, that is my recipe for one that you can make at home. So delicious.</p><p><br /></p><p>I ended up having a big salad for my supper, with lettuce, cucumber, peppers, onions, and tomatoes with a herb vinaigrette dressing as I was too full from my lunch to want anything else.</p><p><br /></p><p>We had picked up some <a href="https://halifaxbread.ca/product/brown-molasses-bread/" target="_blank">Halifax Molasses Bread</a> at the Costco when we were up in New Minas as well and so that night I enjoyed a slice of that simply spread with butter. Oh boy but it was some good.</p><p><br /></p><p>Not exactly the healthiest day menu wise, but there will be times like that in all our lives!</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgc1n1aHs2L7Hl3T-RIUf8sS8_bY8MBqpfQAlpd0xsiWun5XerQYqKsHJYaBGKMz0OidIfhZJN_b0LxhUYZnq9ogl-2GB0nWD4ZDw1QDB17oeO8NOXYYEErRanosO69gf-QzYPZu1jlV8Y8ReM1L09lgz6aHlPOvJH7P6VYSBt8C-yE-N-E5PZpjkDXA/s1156/korean%20beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Korean Beef" border="0" data-original-height="1080" data-original-width="1156" height="598" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTgc1n1aHs2L7Hl3T-RIUf8sS8_bY8MBqpfQAlpd0xsiWun5XerQYqKsHJYaBGKMz0OidIfhZJN_b0LxhUYZnq9ogl-2GB0nWD4ZDw1QDB17oeO8NOXYYEErRanosO69gf-QzYPZu1jlV8Y8ReM1L09lgz6aHlPOvJH7P6VYSBt8C-yE-N-E5PZpjkDXA/w640-h598/korean%20beef.jpg" title="Korean Beef" width="640" /></a></div><br /><p><br /></p><p><b>FRIDAY, March 15th</b> - <b><a href="https://www.theenglishkitchen.co/2013/03/korean-beef.html" target="_blank">Korean Beef </a></b>with Rice and stir fried vegetables</p><p><br /></p><p>I did myself a bit of a Asian meal on Friday night. I had not made this in a very long while. Korean Beef. This is a really economical and delicious way to cook ground beef. I use only extra lean ground beef. My sister and I buy our ground beef locally sourced. Its organic and very lean. We get it at our local farm market. One pound of this makes enough for four people, but it also freezes very well.</p><p><br /></p><p>Delicious and quick to make it is flavored with ginger, garlic, sesame oil, brown sugar and soy sauce, with just a hint of chilies. You can of course add more according to your own tastebuds! I like it fairly mild. I enjoyed some of this with some sticky rice and stir fried vegetables on the side. </p><p><br /></p><p>You can also freeze this once it is cooked. I freeze it in one serving sized containers, ready to take out and quickly reheat whenever I am feeling in the mood!</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTs391JwfuiFZ8w20AueMu34uMhRuGSvpb7EN1u-EIvkf7ATmub4gID6beQCH1COIotv27ylPOMdAZAZd5Mlc5Yyo0kbnPu8hlMZS6B9B4I3Ss_1EHL8_ZDiaeDX5bQBsmg6-ogXhv3g7pPF2KN7pWn7NlNeoIXsaOtnJgt0lgOqBIE0_akFeSQO6hfw/s400/cover%20pasta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="One Pan Pasta for Two" border="0" data-original-height="369" data-original-width="400" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxTs391JwfuiFZ8w20AueMu34uMhRuGSvpb7EN1u-EIvkf7ATmub4gID6beQCH1COIotv27ylPOMdAZAZd5Mlc5Yyo0kbnPu8hlMZS6B9B4I3Ss_1EHL8_ZDiaeDX5bQBsmg6-ogXhv3g7pPF2KN7pWn7NlNeoIXsaOtnJgt0lgOqBIE0_akFeSQO6hfw/w640-h590/cover%20pasta.JPG" title="One Pan Pasta for Two" width="640" /></a></div><br /> <p></p><p><b>SATURDAY, March 15th</b> - <a href="https://www.theenglishkitchen.co/2020/07/martha-stewarts-one-pan-pasta-for-two.html" target="_blank"><b>Martha Stewart's One Pan Pasta (for two)</b></a></p><p><br /></p><p>I spent a good part of the day out shopping for my dad with my sister and when I got home I was pretty tired. I decided to make myself something quick and easy for my tea that would not require a lot of effort or time. Martha Stewart's One Pan Pasta fit the bill perfectly</p><p><br /></p><p>Everything cooks all in the one pan, the pasta and everything. Its delicious. Garlic, pasta, cherry tomatoes, fresh basil, onions, red chili flakes. This is a really delicious bowl of pasta. Beautiful served garnished with a drift of freshly grated Parmesan cheese. A salad and some garlic bread on the side and you have a supper fit for a King!</p><p><br /></p><p>And there you have it, my meals of the week for the past seven days. I did eat out much more than I usually do this week. Normally it is only Sunday supper at my sisters and then Wednesday might with my dad. Next week things should be back to normal!</p><p><br /></p><p>I hope there has been something here which has inspired you to want to cook for yourself! <br /><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-60396360827387350892024-03-16T06:00:00.127+00:002024-03-16T06:00:00.137+00:00Easy Date & Oatmeal Muffins (small batch)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlrtS6A4CW5BXW5ZEQpCYQ6c8QV3_vLsrERpw30bbUNd7IuxSqRaANk_-gbXVpHX6RHyt7-hivhq_aNhTGyCoFhVtDoWL9s5fCssja3jRetlAiNaVsAhJwyDJYnI2fv6Rq95-S8yjYQRDbonLkalSiEuBqjNwyxMY_LzBG4_Vy9pmx99jEgsQYkxkqPk/s4032/best%20cover%20muffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlrtS6A4CW5BXW5ZEQpCYQ6c8QV3_vLsrERpw30bbUNd7IuxSqRaANk_-gbXVpHX6RHyt7-hivhq_aNhTGyCoFhVtDoWL9s5fCssja3jRetlAiNaVsAhJwyDJYnI2fv6Rq95-S8yjYQRDbonLkalSiEuBqjNwyxMY_LzBG4_Vy9pmx99jEgsQYkxkqPk/w640-h480/best%20cover%20muffins.jpg" title="Date & Oatmeal Muffins" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was looking for a delicious muffin to bake for the weekend and came across this recipe for Oatmeal Muffins on a blog called <a href="https://vintagekitchennotes.com/easy-moist-oatmeal-muffins-recipe/" target="_blank">Vintage Kitchen Notes</a>. I loved the simplicity of them. An easy recipe for moist and fluffy oatmeal muffins that is not too sweet.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When I want a muffin, I don't want a cupcake and vice versa. Too many muffin recipes today are more like cupcakes than they are muffins. Muffins should be a bit heavier than a cupcake with a coarser texture and they should not eat like a cake. They are meant to be a type of bread.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdZU-OoV-3BTNSS2QWkBva8zRM_bweLdZzTG6-HMkqM8Fihb-j-eQseo0N-k7iAAnvNsXXy6Ccm6Js8UI2-416DMi6TBWbEBFyfVic5FqKBo3oo1_42PdTcQnc0TmdQHvy0CGjrhAsooN5tVysBT5ZwZ6OdJ5aQ8xRX2IyETSXpUCirlprCoZfbfE0PU/s4032/over%20muffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdZU-OoV-3BTNSS2QWkBva8zRM_bweLdZzTG6-HMkqM8Fihb-j-eQseo0N-k7iAAnvNsXXy6Ccm6Js8UI2-416DMi6TBWbEBFyfVic5FqKBo3oo1_42PdTcQnc0TmdQHvy0CGjrhAsooN5tVysBT5ZwZ6OdJ5aQ8xRX2IyETSXpUCirlprCoZfbfE0PU/w640-h480/over%20muffins.jpg" title="Date & Oatmeal Muffins" width="640" /></a></div> <p></p><p><br /></p><p><br /></p><p>Slightly raised with pebbly tops. Riddled with tiny holes, all the better for soaking up some cold butter. Tell me I am not the only one who likes to enjoy a hot muffin split and spread with butter!!</p><p><br /></p><p>They also shouldn't be the size of a house. I like a medium to small muffin myself. A lot of muffins that are sold in the shops and coffee houses are far too large, too sweet, and too cakey. I am not overly fussy about that type of muffin. </p><p><br /></p><p>These oatmeal muffins promised to be proper muffins. Not tiny cakes. Just as a muffin should be and, spoiler alert! They turned out to be exactly like a proper muffin should be!'</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3SJKJjpc4ZwSCDMonXdKWkYl4piVLvfWS16FuW2bn6QeVWWyIk7BGAV34uH2cwsm_iDi1nfYx56LRqx_Vj2ZNtXEDyPi_EpjWwJShjyykQhnCkKXBCkCrR3jdXxhNuhGzcuRhwsl9YMbIYAoGvDqEkc9b7WN7EiY1Jwcl4X0DLz7FSxEuvh5HVo6OE0/s3448/429562811_734339948533141_3420023277952073426_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2574" data-original-width="3448" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY3SJKJjpc4ZwSCDMonXdKWkYl4piVLvfWS16FuW2bn6QeVWWyIk7BGAV34uH2cwsm_iDi1nfYx56LRqx_Vj2ZNtXEDyPi_EpjWwJShjyykQhnCkKXBCkCrR3jdXxhNuhGzcuRhwsl9YMbIYAoGvDqEkc9b7WN7EiY1Jwcl4X0DLz7FSxEuvh5HVo6OE0/w640-h478/429562811_734339948533141_3420023277952073426_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mine did end up looking a tad more rustic than the original ones did. Perhaps because I used the old fashioned oats? I don't know. The rusticity of them in no way impacted the flavor. They were lovely.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I took the liberty of cutting the recipe in half to small batch it for six muffins only. I also added chopped dates because I like a muffin with a bit of fruit in it and dates are one of my favorites to enjoy with oats. Think Date squares. Wholesome and toothy. Just right.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyJAFv-1j0HOsUS8O7UG4T1MrN8fMrJLR1IkYpvIvhtGmdTv70gvkNz0hPe28PlvaXUohyphenhyphens-1y1xLJDs5VKkWe0ZGIfEi55KMxheg30BnX9I4w8LVpRioRyDH8b8Fus85WoFZNLQeybDyvMnkZ3_grNneJCYDuHNEltrimof9c1NiHV6fVX4BMZOyXsI/s2945/431133991_807813287948245_8504849865773578327_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2223" data-original-width="2945" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidyJAFv-1j0HOsUS8O7UG4T1MrN8fMrJLR1IkYpvIvhtGmdTv70gvkNz0hPe28PlvaXUohyphenhyphens-1y1xLJDs5VKkWe0ZGIfEi55KMxheg30BnX9I4w8LVpRioRyDH8b8Fus85WoFZNLQeybDyvMnkZ3_grNneJCYDuHNEltrimof9c1NiHV6fVX4BMZOyXsI/w640-h484/431133991_807813287948245_8504849865773578327_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE EASY DATE & OATMEAL MUFFINS</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some pretty simple ordinary every day baking ingredients. I like to use the old fashioned oats for these, for the extra texture and nuttiness they impart, but you can use regular oats. Just don't use instant oats.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>3/4 cup (60g) traditional oats</li><li>1/2 cup (120ml) buttermilk, at room temperature (see notes)</li><li>3/4 cup (94g) all purpose plain flour</li><li>1/4 tsp salt</li><li>1/4 tsp baking soda</li><li>3/4 tsp baking powder</li><li>1/4 cup (60ml) light olive oil</li><li>1 medium free range egg, at room temperature</li><li>1/2 tsp vanilla extract</li><li>1/4 cup (50g) soft light brown or white granulated sugar</li><li>1/2 cup (75g) chopped pitted dates</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_fK9aGCd6kO4skgfdz9fHPjD1FbMxnpBDyLqieUNTZ6KY_ug0QNlEKGYPZMaF-WBS4lTBjfymHiLrEtohqQgpZ-N6MMN_yGD2PQcCDxub4mRUGrh1o_v_tGfarbZrakKWGRvwdyLLlwmqcsSU8WuqGXl9oKmjVEMv14xPtThnpG4XUCpypx1IQIrfWo/s3015/431096482_399259572707812_7817479910948325649_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2471" data-original-width="3015" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB_fK9aGCd6kO4skgfdz9fHPjD1FbMxnpBDyLqieUNTZ6KY_ug0QNlEKGYPZMaF-WBS4lTBjfymHiLrEtohqQgpZ-N6MMN_yGD2PQcCDxub4mRUGrh1o_v_tGfarbZrakKWGRvwdyLLlwmqcsSU8WuqGXl9oKmjVEMv14xPtThnpG4XUCpypx1IQIrfWo/w640-h524/431096482_399259572707812_7817479910948325649_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div>As I said if everything is at room temperature you can't go wrong. I like the old fashioned oatmeal. It imparts a lovely nuttiness to the muffin. You can use regular oatmeal. Just don't use porridge or instant oats. You will not get the same results.<div><br /></div><div><br /></div><div>I tell you in the recipe notes how to make your own buttermilk substitute. I can appreciate that it is not available everywhere. In the U.K. you can find it near the cream in the milk chiller cabinet. I used to only be able to get it in 250ml containers. In Ireland they can get it by the liter, as you an here in Canada as well. </div><div><br /></div><div><br /></div><div>I used organic granulated sugar, which is not white, but it is not brown either. You can use either brown or white sugar.</div><div><br /></div><div><br /></div><div>The dates and vanilla were my own addition. I love dates with oatmeal and I thought the vanilla would really help to highlight the flavor of the dates. If you want a simpler muffin you can always leave both of those out without any problem.</div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih605XHiSSn2iLVi3qViIk_FC4-TYrJIBaFMzsFFTxRap2Jc35DVxRBayBhkqiKwov0G6TWlKmPPWA5rRV2wtCM3yG5E7yE54ncy-fP22e4sFdVqOOE2aTs4SbqgW6ZJi9Pod6nEDTefyCHfUx9_CLexK3KmpaWLBjxYkM7RqQYOST_NczVK-v-NsEqEY/s2708/431091444_377237601889746_5243566310313310620_n%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2125" data-original-width="2708" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih605XHiSSn2iLVi3qViIk_FC4-TYrJIBaFMzsFFTxRap2Jc35DVxRBayBhkqiKwov0G6TWlKmPPWA5rRV2wtCM3yG5E7yE54ncy-fP22e4sFdVqOOE2aTs4SbqgW6ZJi9Pod6nEDTefyCHfUx9_CLexK3KmpaWLBjxYkM7RqQYOST_NczVK-v-NsEqEY/w640-h502/431091444_377237601889746_5243566310313310620_n%20(1).jpg" title="Date & Oatmeal Muffins" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE EASY DATE & OATMEAL MUFFIN</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These really are very easy to make. Just don't overmix the batter and you can be assured of a lovely light and tender muffin. Also try to make sure all of your ingredients are at room temperature. This will give you a much nicer muffin.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six cup muffin tin really well, or line with paper liners.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk the oatmeal and buttermilk together. Leave to stand while you get the remaining ingredients ready.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk the flour, soda, salt and baking powder together to combine. Stir in the sugar and the dates.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk the egg, and oil together with the vanilla. Stir into the oatmeal buttermilk mixture. Do not beat.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Add the wet ingredients to the dry ingredients, mixing all together just to combine. Again do not beat, or you will end up with a tough muffin. If you think the mixture is a bit too dry, add a bit more buttermilk.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Spoon the batter into the prepared muffin cups filling them almost all the way to the top.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-O1I7GMqDhzkJPamsHKN7Su3lMZtasGnNyRLFBQSBJTm-ym1uUnbGRGHsMqrUGCDJbWlcBrvUILRDRzs_EvL9IbNih4bT4ykZV42i4AUALtFUA3C5ESu0GD8uDRfACrtJ4JGf9IPayySclZcYLxb9CKoHA6WV1Wf5lBgqshvS_oBZfidPbBb-GTnI0Ac/s3269/429566414_1124293375364761_4968207508795448689_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2512" data-original-width="3269" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-O1I7GMqDhzkJPamsHKN7Su3lMZtasGnNyRLFBQSBJTm-ym1uUnbGRGHsMqrUGCDJbWlcBrvUILRDRzs_EvL9IbNih4bT4ykZV42i4AUALtFUA3C5ESu0GD8uDRfACrtJ4JGf9IPayySclZcYLxb9CKoHA6WV1Wf5lBgqshvS_oBZfidPbBb-GTnI0Ac/w640-h492/429566414_1124293375364761_4968207508795448689_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HINTS AND TIPS FOR MAKING THE BEST MUFFINS</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">1. Mix wet and dry ingredients separately. </b>To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine. </div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> 2. Don't over mix your muffins.</b> The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.</div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> 3. Add your flavors last. </b> While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine. </div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">4. Line the pans. </b>You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer. </div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> 5. Don't overfill your pans.</b> Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.</div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div></div><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"> <b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">6. For extra interest, add a flavorful sprinkle on top.</b> Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin. </div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYs2I1LK2pVH0keJQ4EWRx2uKA3BSdLNahf_6S2EahpHYVDI0vAV5wrz3TtfmFd8q_RuWTrQW8JKyedY9bMLnDhlAMVzGhMvW9uVpv_mU7OwqinXqY7RknX8xw7zHKWaX4EoIJdSGDkrgEZ4q83nNhY2ayo1Ht9-JCOgPWRAfCoB4mdfRs5-NOzZCMrTI/s3648/431798144_287357914253846_2319458403389366470_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2640" data-original-width="3648" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYs2I1LK2pVH0keJQ4EWRx2uKA3BSdLNahf_6S2EahpHYVDI0vAV5wrz3TtfmFd8q_RuWTrQW8JKyedY9bMLnDhlAMVzGhMvW9uVpv_mU7OwqinXqY7RknX8xw7zHKWaX4EoIJdSGDkrgEZ4q83nNhY2ayo1Ht9-JCOgPWRAfCoB4mdfRs5-NOzZCMrTI/w640-h464/431798144_287357914253846_2319458403389366470_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a></div><br /><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">7. Protect your baking pan.</b> If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling. </div><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">8. Cooling them down.</b> Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan. </div><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">9. Freeze extras for later.</b> Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.</div></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><div class="content-wrapper" style="border: 0px; letter-spacing: 0.3px; margin: 0px auto; overflow: visible; padding: 0px; vertical-align: baseline; width: 1100px;"><div class="content-wrap" style="border: 0px; margin: 0px; overflow: visible; padding: 0px; vertical-align: baseline;"><div class="main-wrap" style="background: rgba(0, 0, 0, 0); border: 0px solid rgba(0, 0, 0, 0); box-sizing: border-box; float: left; margin: 0px; overflow: visible; padding: 0px; vertical-align: baseline; width: calc(750px);"><div class="main section" id="main" name="Main" style="border: 0px; margin: 0px; overflow: visible; padding: 0px; vertical-align: baseline;"><div class="widget Blog" data-version="1" id="Blog1" style="border: 0px; line-height: 1.4; margin: 0px; min-height: 0px; overflow: visible; padding: 0px; position: relative; vertical-align: baseline;"><div class="blog-posts" style="border: 0px; margin: 0px; overflow: visible; padding: 0px; vertical-align: baseline;"><div class="post-outer" style="border: 0px; margin: 0px; overflow: visible; padding: 0px; vertical-align: baseline;"><div class="post entry" style="background: rgba(0, 0, 0, 0); border: 0px solid rgba(0, 0, 0, 0); box-sizing: border-box; margin: 0px; min-height: 0px; overflow: visible; padding: 0px; position: relative; vertical-align: baseline;"><div class="post-body entry-content" data-content-ads-inserted="true" id="post-body-1150869857897534947" itemprop="description articleBody" style="border: 0px; line-height: 25px; margin: 0px; overflow: visible; padding: 0px; position: relative; text-align: justify; vertical-align: baseline; width: 750px;"><div class="separator" data-slot-rendered-content="true" style="border: 0px; clear: both; margin: 0px; padding: 0px; text-align: left; vertical-align: baseline;"><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="border: 0px; clear: both; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirroRGAPLuPugMtCD93qJclwc9QbithVzGHLvm7_keYHyXwM7Zyp4zHW-8XHN5q1GtIRADjshUhzGoSEwrZFPNQelg1qUsqyJJnolwMFwOXyoTWYzmsnujrBEb-qbUAHrRcYS2z7oztZPQsG0zkwF0Cp8em8Y3pLSv7wLDRe17tx7wJB-cn0kgtE7oeQ4/s3210/429577208_1627232478080931_3018794032857534165_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2568" data-original-width="3210" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirroRGAPLuPugMtCD93qJclwc9QbithVzGHLvm7_keYHyXwM7Zyp4zHW-8XHN5q1GtIRADjshUhzGoSEwrZFPNQelg1qUsqyJJnolwMFwOXyoTWYzmsnujrBEb-qbUAHrRcYS2z7oztZPQsG0zkwF0Cp8em8Y3pLSv7wLDRe17tx7wJB-cn0kgtE7oeQ4/w640-h512/429577208_1627232478080931_3018794032857534165_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div>These may not be the prettiest muffin in the box, but they sure were delicious! Not too sweet, they had a beautiful moist texture. They were everything a good muffin should be.</div><div><br /></div><div><br /></div><div><br /></div><div>Low in fat, with lots of lovely bits of date scattered throughout. I loved the wholesome nuttiness that using old fashioned oats brings to the table.</div><div><br /></div><div><br /></div><div>Altogether these were an excellent muffin!</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3D0XxXeApeBlDJyiMF30osJPpVGGl4yRbbVaFJh1bdmIPAl-vWrCo6Ylt2oyi21UuxeLYCThR7mkdV4Q28h6UqNktfTxhbPjfZJldDqX1GY5JIqFuqa03xeBZoilqx12cAjkZ324YyOrMiHh59-n7-0VdP9VmOCrUHQmJa0qvSZJtjjnpG7hbqwxEJK8/s3648/431798144_287357914253846_2319458403389366470_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Date & Oatmeal Muffins" border="0" data-original-height="2640" data-original-width="3648" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3D0XxXeApeBlDJyiMF30osJPpVGGl4yRbbVaFJh1bdmIPAl-vWrCo6Ylt2oyi21UuxeLYCThR7mkdV4Q28h6UqNktfTxhbPjfZJldDqX1GY5JIqFuqa03xeBZoilqx12cAjkZ324YyOrMiHh59-n7-0VdP9VmOCrUHQmJa0qvSZJtjjnpG7hbqwxEJK8/w640-h464/431798144_287357914253846_2319458403389366470_n.jpg" title="Date & Oatmeal Muffins" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div>If you are a fan of really great muffins, either for breakfast, brunch or just a mid morning pick me up, then you might also really enjoy the following:</div><div><br /></div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2021/04/special-k-breakfast-muffins.html" target="_blank"><br /></a></b></div><b><a href="https://www.theenglishkitchen.co/2021/04/special-k-breakfast-muffins.html" target="_blank">SPECIAL K MUFFINS </a></b>- <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">I love muffins that are interesting, which is why I add extra cereal to the tops of these delicious muffins. I used the Special K with red berries, but I did not put any berries on top. Its been my experience that these will burn unappealingly. F</span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">or a bit of crunch, however, some of the cereal crushed and sprinkled on top is great! </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">These are the PERFECT breakfast muffins. Quick to make. Easy. Delicious. I highly recommend.</span><div><span style="font-family: Cormorant Garamond, serif;"><span style="letter-spacing: 0.3px;"><br /></span></span></div><div><span style="font-family: Cormorant Garamond, serif;"><span style="letter-spacing: 0.3px;"><br /></span></span></div><div><span style="font-family: Cormorant Garamond, serif;"><span style="letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2018/08/ultimate-buttermilk-bran-muffins.html" target="_blank"><br /></a></b></span></span></div><div><span style="font-family: Cormorant Garamond, serif;"><span style="letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2018/08/ultimate-buttermilk-bran-muffins.html" target="_blank">ULTIMATE BUTTERMILK BRAN MUFFINS</a></b> - </span></span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">I think my favorite type of muffin of all the types of muffins you can get today are plain old fashioned Bran Muffins. There is nothing pretentious about them. No bells. No whistles. Just humble ordinary ingredients. They are simple and they are delicious. This recipe is especially nice</span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">, yielding a muffin that is super moist and delicious, with a well rounded bakery style top. You cannot go wrong with one of these!</span><span style="font-family: Cormorant Garamond, serif;"><span style="letter-spacing: 0.3px;"><br /></span></span><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlrtS6A4CW5BXW5ZEQpCYQ6c8QV3_vLsrERpw30bbUNd7IuxSqRaANk_-gbXVpHX6RHyt7-hivhq_aNhTGyCoFhVtDoWL9s5fCssja3jRetlAiNaVsAhJwyDJYnI2fv6Rq95-S8yjYQRDbonLkalSiEuBqjNwyxMY_LzBG4_Vy9pmx99jEgsQYkxkqPk/w640-h480/best%20cover%20muffins.jpg","name":"Easy Date & Oatmeal Muffins","prepTime":"PT10M","cookTime":"PT25M","totalTime":"PT35M","description":"Moist, fluffy, not too sweet. Studded with lovely bits of dates, this rustic wholesome oatmeal muffin is a pleaser on all levels. A small batch recipe.","yield":"6","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["3/4 cup (60g) traditional oats","1/2 cup (120ml) buttermilk, at room temperature (see notes)","3/4 cup (94g) all purpose plain flour","1/4 tsp salt","1/4 tsp baking soda","3/4 tsp baking powder","1/4 cup (60ml) light olive oil","1 medium free range egg, at room temperature","1/2 tsp vanilla extract","1/4 cup (50g) soft light brown or white granulated sugar","1/2 cup (75g) chopped pitted dates"],"recipeInstructions":["Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six cup muffin tin really well, or line with paper liners.","Whisk the oatmeal and buttermilk together. Leave to stand while you get the remaining ingredients ready.","Whisk the flour, soda, salt and baking powder together to combine. Stir in the sugar and the dates.","Whisk the egg, and oil together with the vanilla. Stir into the oatmeal buttermilk mixture. Do not beat.","Add the wet ingredients to the dry ingredients, mixing all together just to combine. Again do not beat, or you will end up with a tough muffin. If you think the mixture is a bit too dry, add a bit more buttermilk.","Spoon the batter into the prepared muffin cups filling them almost all the way to the top.","Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710519556282" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">6</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Easy Date & Oatmeal Muffins" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlrtS6A4CW5BXW5ZEQpCYQ6c8QV3_vLsrERpw30bbUNd7IuxSqRaANk_-gbXVpHX6RHyt7-hivhq_aNhTGyCoFhVtDoWL9s5fCssja3jRetlAiNaVsAhJwyDJYnI2fv6Rq95-S8yjYQRDbonLkalSiEuBqjNwyxMY_LzBG4_Vy9pmx99jEgsQYkxkqPk/w640-h480/best%20cover%20muffins.jpg" title="Easy Date & Oatmeal Muffins" /></div><h3 class="ccm-name">Easy Date & Oatmeal Muffins</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 35 Min</span></div><div class="ccm-summary">Moist, fluffy, not too sweet. Studded with lovely bits of dates, this rustic wholesome oatmeal muffin is a pleaser on all levels. A small batch recipe.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>3/4 cup (60g) traditional oats</li><li>1/2 cup (120ml) buttermilk, at room temperature (see notes)</li><li>3/4 cup (94g) all purpose plain flour</li><li>1/4 tsp salt</li><li>1/4 tsp baking soda</li><li>3/4 tsp baking powder</li><li>1/4 cup (60ml) light olive oil</li><li>1 medium free range egg, at room temperature</li><li>1/2 tsp vanilla extract</li><li>1/4 cup (50g) soft light brown or white granulated sugar</li><li>1/2 cup (75g) chopped pitted dates</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350*F/180*C/ gas mark 4. Butter a six cup muffin tin really well, or line with paper liners.</li><li>Whisk the oatmeal and buttermilk together. Leave to stand while you get the remaining ingredients ready.</li><li>Whisk the flour, soda, salt and baking powder together to combine. Stir in the sugar and the dates.</li><li>Whisk the egg, and oil together with the vanilla. Stir into the oatmeal buttermilk mixture. Do not beat.</li><li>Add the wet ingredients to the dry ingredients, mixing all together just to combine. Again do not beat, or you will end up with a tough muffin. If you think the mixture is a bit too dry, add a bit more buttermilk.</li><li>Spoon the batter into the prepared muffin cups filling them almost all the way to the top.</li><li>Bake in the preheated oven for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean.</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p><strong>TO MAKE YOUR OWN BUTTERMILK:</strong></p><ol><li>You can do this in one of two ways. Add 1/2 TBS lemon juice or white vinegar to a cup and whole milk to the measure. Leave to clabber for five minutes.</li><li>Whisk together equal parts of plain full fat yogurt and full fat milk to equal the amount needed.</li></ol><p><br /></p></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrlfxBat74TmWnXSwR4deoMAn4_wq2NW2iucL0Yh_VzVegzwiaRowf19mpoHkw7F_lzsCBWywXwpyToFb2agsDAZXyNYOjHbm_wNk61uV_ju6i2wbulpN7HTpQausF6ZPVn9dzd_lvsJGrwHFyFGfoLkCivC2XilpxnzIxWBZvaQW_ha9-_OQhEOkJyuM/w640-h492/end%20muffins.jpg" title="Date & Oatmeal Muffins" width="640" /></a></div><br /><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com1tag:blogger.com,1999:blog-7100882347408067241.post-28493892432007834372024-03-15T06:00:00.123+00:002024-03-15T06:00:00.137+00:00Vintage Butterscotch Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxBFaLx-wtmeDqCQwUxLdGHeSFvrErTZYnPsoUFqiHKkb-HdKyxmLrdyqhcwwaAlXBBqkiBBgmM9NwyJTpw0P_k0OcknTLR7L1Y04fzUGDA5jonRCRiWX8npQwLKDpkJA9y9TzXlZ8qL15XKjajaCRDOrvBVMbMJPAIsDC5_VL2GgSE_rkUTCiZyGRMk/s4032/cover%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxBFaLx-wtmeDqCQwUxLdGHeSFvrErTZYnPsoUFqiHKkb-HdKyxmLrdyqhcwwaAlXBBqkiBBgmM9NwyJTpw0P_k0OcknTLR7L1Y04fzUGDA5jonRCRiWX8npQwLKDpkJA9y9TzXlZ8qL15XKjajaCRDOrvBVMbMJPAIsDC5_VL2GgSE_rkUTCiZyGRMk/w640-h480/cover%20cake.jpg" title="Vintage Butterscotch Cake" width="640" /></a></div><br /> <p></p><p>I am excited to share this Vintage Butterscotch Cake recipe with you today. It is a recipe I have adapted from a very old cookbook of mine. <a href="https://vintagecookbook.com/whole-meal-sandwich-recipes-prairie-farmer-wls-cook-book-centennial-edition/" target="_blank">The Prairie Farmer - WLS Family Tested Cookbook</a>. It is the Centennial edition and was published in 1941 by the Prairie Farmer Publishing company. </p><p><br /></p><p>It has a red and white gingham patterned cover is filled with lots of old recipes. <i>"Recipes in the Prairie Farmer-WLS Centennial Cookbook were selected to meet the everyday needs of homemakers who plan simple nutritious meals for their families, and who once in a while, want to make a party dish, or serve a crowd."</i></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iHR_SZCcJQwAYAHKgHsC5ziFnRBZtZudM-29kIK0HA0PLZ1jjvluxfBor0189rLpq17cF8WOuAQg5M5im0an-zfF4EwlT0xMb7SExrcXO2KyNKCIYihCyaHiEBwEqyWZ3Fk_DXwgqfVc6I-0yo7g0GeIQVhyphenhyphenaETE3xpKhUTXaX6B3cXUZTvC9WanrV4/s4032/429568757_1833010230533445_4667667533858443046_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_iHR_SZCcJQwAYAHKgHsC5ziFnRBZtZudM-29kIK0HA0PLZ1jjvluxfBor0189rLpq17cF8WOuAQg5M5im0an-zfF4EwlT0xMb7SExrcXO2KyNKCIYihCyaHiEBwEqyWZ3Fk_DXwgqfVc6I-0yo7g0GeIQVhyphenhyphenaETE3xpKhUTXaX6B3cXUZTvC9WanrV4/w640-h480/429568757_1833010230533445_4667667533858443046_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love cookbooks like this. They are filled with simple unpretentious recipes. Recipes designed for families. I am sure that our Grandmother's cooked and baked many of the recipes on it's pages, which is why it appealed to me so much.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was intrigued especially by this cake recipe. It was found in the Desserts Chapter. I love butterscotch anything and the idea of a butterscotch cake really caught my eye. The fact that marshmallows are baked into the top of it really intrigued me! I was not sure what to expect, as there are no photographs, but I really wanted to bake it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkkxvR_Do4ZQxj4wpKC7InlcTPTFp8-CiaCkU58wt8UasqVFtR6nosCmakJQ7FadM7Cp0Bxk6GGjov1Wj0hHB8DeKxl75DKUkmV08I6XLPmnzJyf7aQIKR1xqtj0ziuJoL5YYwdfTcSkMaYC1w50J1PQPS-KthafXuAOEw5DiFqYvxjDpLS5vBH-LAQk/s4032/429583384_386927917412758_1224549607423935963_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPkkxvR_Do4ZQxj4wpKC7InlcTPTFp8-CiaCkU58wt8UasqVFtR6nosCmakJQ7FadM7Cp0Bxk6GGjov1Wj0hHB8DeKxl75DKUkmV08I6XLPmnzJyf7aQIKR1xqtj0ziuJoL5YYwdfTcSkMaYC1w50J1PQPS-KthafXuAOEw5DiFqYvxjDpLS5vBH-LAQk/w640-h480/429583384_386927917412758_1224549607423935963_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It definitely would not win any beauty contests, that's for sure. It is rather a homely cake, with those crispy baked marshmallows on top. They melt for the most part into the cake batter creating a sticky layer, but the top of them almost create a crunchy meringue topping.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It smelled really lovely when it was baking. Butterscotch was always a favorite flavor in my family. In pudding, in candies and in cakes. My mother used to make some really tasty slice and bake butterscotch cookies that we really loved as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">She never quite got all of the brown sugar dissolved in them and they would bake into small pockets of butterscotch candy scattered here and there in the cookies. They were the bits that we all fought for!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div>Dad always had a small plastic tub of butterscotch candies in his top dresser drawer. I used to love to sneak into their room and open that drawer just to sniff. It smelled like leather, and tobacco, and . . . butterscotch. My sister still has that dresser and the top drawer still smells the same. I like to sneak a sniff whenever nobody is looking. It is like a time-machine and always takes me back.<div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qEvZaZMbj5BeBBsCJlfNnUz4YZ0BQh9aadGZ0_n2E1DxwF4KexdQrIaCCjENRNOgyN5nqDaUG6vzFDfO968UQJ1NDmjtONz_cpbCKykOD4tPRWCichq-TxayqsPKcKn4MZfa4lD864Kctr8WDCsDuQXCmqMyrsrI2R32wbTh1NqrzDkn2k9Kj_Y3-cI/s4032/431091448_399765816009707_3541882372968934380_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6qEvZaZMbj5BeBBsCJlfNnUz4YZ0BQh9aadGZ0_n2E1DxwF4KexdQrIaCCjENRNOgyN5nqDaUG6vzFDfO968UQJ1NDmjtONz_cpbCKykOD4tPRWCichq-TxayqsPKcKn4MZfa4lD864Kctr8WDCsDuQXCmqMyrsrI2R32wbTh1NqrzDkn2k9Kj_Y3-cI/w640-h480/431091448_399765816009707_3541882372968934380_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE VINTAGE BUTTERSCOTCH CAKE</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some pretty standard baking cupboard ingredients for the most part. You may need to go out and buy marshmallows.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>1 3/4 cups (173.9g) sifted plain all purpose flour</li><li>2 tsp baking powder</li><li>1 tsp salt</li><li>1/2 cup (110g) lard or (1/2 cup (115g) butter)</li><li>1 1/2 cups (300g) soft light brown sugar, packed</li><li>1/4 cup (60ml) water</li><li>1 tsp vanilla</li><li>2 large free range eggs</li><li>1/4 cup (60ml) milk</li><li>12 large marshmallows</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7fxgZAjL2dcTFvHnVTIx0C3tyMpW87okKvaLx80UhiFuXYppAUKArudwuUmtE5VAj__HRYhIp4dMLk73XYEVSkr6wOIksnFesokfQlc27YRI5E7M_yedb-FG0jw6CJQO0ZQJ_1DPa5xSabI-3HgsqCgSMjsg469q_ViPho7hTfXt4hEKSVUv-7NYlRw/s4032/431117209_788692106466422_5300864574682791466_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7fxgZAjL2dcTFvHnVTIx0C3tyMpW87okKvaLx80UhiFuXYppAUKArudwuUmtE5VAj__HRYhIp4dMLk73XYEVSkr6wOIksnFesokfQlc27YRI5E7M_yedb-FG0jw6CJQO0ZQJ_1DPa5xSabI-3HgsqCgSMjsg469q_ViPho7hTfXt4hEKSVUv-7NYlRw/w640-h480/431117209_788692106466422_5300864574682791466_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You will be sifting the flour twice. Once before you measure it and then afterwards with the baking powder and salt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you are measuring the brown sugar by cups, pack it into the measuring up. You will know it has been properly packed as it will hold the shape of the cup when you dump it out.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used butter, but lard is what the recipe originally called for. In the old days people baked a lot with shortening and lard. For some reason people don't really like to use those much these days. Do make sure you cool the fat mixture properly before adding the eggs or you will end up with scrambled eggs.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I use only free range organic eggs and pure vanilla extract.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5atqILpqyORXWcKHY-PwYnydy0tu8Gcw3z446aoBifBK4DpFQply8ai8zvBSngyNOSPrsvQDJrAcqOC5YR1dXQ_SisB_c4kYmDRlPPWmQbPfviBO8H6DwKprKwDW7Fe4ChZbw5M_RKDK9l9DnQTeQ-KNfOZ9cmzVgMQ_L8auK7EmRXHAa8BF1MstiZ8/s3626/431771498_1414605439426823_6509895900346285841_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="2465" data-original-width="3626" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5atqILpqyORXWcKHY-PwYnydy0tu8Gcw3z446aoBifBK4DpFQply8ai8zvBSngyNOSPrsvQDJrAcqOC5YR1dXQ_SisB_c4kYmDRlPPWmQbPfviBO8H6DwKprKwDW7Fe4ChZbw5M_RKDK9l9DnQTeQ-KNfOZ9cmzVgMQ_L8auK7EmRXHAa8BF1MstiZ8/w640-h436/431771498_1414605439426823_6509895900346285841_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE VINTAGE BUTTERSCOTCH CAKE</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is pretty straightforward. A simple old fashioned cake. You do need to melt the fat and sugar together first, very similar to my <a href="https://www.theenglishkitchen.co/2022/03/oak-cottage-recipe-round-up.html" target="_blank">Caramel Squares recipe</a>. (about halfway down the page) </div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Melt the fat together with the water and sugar over low heat, cooking and stirring until the sugar has dissolved. Leave to cool. Stir in the vanilla. (you will know that the sugar has fully melted as it will no longer feel gritty.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAPplKC_fQ4KBlk2pN3YCF4EXegYlFf0p6uHVTtTVOGXXb9Wuh2UAD7Ulmd45eO0bU2vhtjvXEKKIkmxGcGhxh7HOy6UOIeVaLDnq3M59Fzp_K29asgtQ3EAptiEDDbD3ReT-GfoN6lpaqKl8JbOGsm48Z1TEvXd5SuMA2Y093VPbbq364EIwUkGh78c/s3374/431790623_385844590974777_8776316831098830311_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="2410" data-original-width="3374" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAPplKC_fQ4KBlk2pN3YCF4EXegYlFf0p6uHVTtTVOGXXb9Wuh2UAD7Ulmd45eO0bU2vhtjvXEKKIkmxGcGhxh7HOy6UOIeVaLDnq3M59Fzp_K29asgtQ3EAptiEDDbD3ReT-GfoN6lpaqKl8JbOGsm48Z1TEvXd5SuMA2Y093VPbbq364EIwUkGh78c/w640-h458/431790623_385844590974777_8776316831098830311_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and line with baking parchment. Set aside.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Sift the flour together with the baking powder and salt. Set aside.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Dump the melted sugar mixture into a bowl. Beat in the eggs one at a time, beating well after each addition.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGm8fwRsY0LuiP00DQWNM4aWa9F_Jf1cVH56j-yJEQqS1g7Ouudt-rzme6DevcrcqCVLbvC2EKmk5VPLsIsSc7DZfM8umG-9ftNgaT3_DT0px_j3-AEbiUv-0QOcaGdk_au2nhjNV8PkBD_uMaFBw1XmbC62ogGlnKCMWNgr2haJnNKWCgJTgbD_9M5I/s3626/431771498_1414605439426823_6509895900346285841_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="2465" data-original-width="3626" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGm8fwRsY0LuiP00DQWNM4aWa9F_Jf1cVH56j-yJEQqS1g7Ouudt-rzme6DevcrcqCVLbvC2EKmk5VPLsIsSc7DZfM8umG-9ftNgaT3_DT0px_j3-AEbiUv-0QOcaGdk_au2nhjNV8PkBD_uMaFBw1XmbC62ogGlnKCMWNgr2haJnNKWCgJTgbD_9M5I/w640-h436/431771498_1414605439426823_6509895900346285841_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Add the flour alternately with the milk, making three dry and two wet additions. Beat until smooth, taking care not to overbeat.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Pour the batter into the prepared pan and place the marshmallows evenly spaced over top of the batter.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Bake in the preheated oven for 45 to 50 minutes until the cake tests done in the middle. Take care not to over bake.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Cut into squares to serve. Best served and eaten on the day.</span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsb6GEyp470y-0e0V4WUksWtmM-3_ANc5npIbw145G6sX4w6RPXOw8PSnx5Zx_HiB0RfwbiPk7aknB-m-Z2hmV17_bd2TblYn9JZcN_VQg6t5teT722VBT1nQBH0SvXlUNTWVPNmYwYKucSBdBtuvAhiLeVuUVpvXHU-RFwCQUgmHdeZEWHfKC_L0JwZo/s4032/431808751_1157091835409309_4509548392809377029_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsb6GEyp470y-0e0V4WUksWtmM-3_ANc5npIbw145G6sX4w6RPXOw8PSnx5Zx_HiB0RfwbiPk7aknB-m-Z2hmV17_bd2TblYn9JZcN_VQg6t5teT722VBT1nQBH0SvXlUNTWVPNmYwYKucSBdBtuvAhiLeVuUVpvXHU-RFwCQUgmHdeZEWHfKC_L0JwZo/w640-h480/431808751_1157091835409309_4509548392809377029_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was a tasty cake that had a lovely sticky topping. Do take care not to overbake it. I used butter in mine not lard. The marshmallows kind of melt into the take leaving a sticky top with a layer of crispy marshmallow meringue over that if that makes sense.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is lovely served warm, cut into squares with a scoop of vanilla ice cream on top, or a nice dollop of softly whipped unsweetened cream. It will keep for several days if tightly wrapped, but overall, I would say it is at it's best on the day!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtcT7IkGy2GqkDcChuQd3u9J3XQUd-DlvlwD__XVFU9M2t62n36IeBrgttNZT4jhftmSvCqo1bdNVb1QSOLdLHruZaYwPLd-WOdtq9-wMUfNAhpq6J7VYFvcVBIJhp5zhb8rs26nGdwiggq9ltw9WzGVm7kxsMofaagDC6o9sD_2k-Pc7HBODmYamjhs/s4032/427932374_756139156474563_5505683199860751796_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtcT7IkGy2GqkDcChuQd3u9J3XQUd-DlvlwD__XVFU9M2t62n36IeBrgttNZT4jhftmSvCqo1bdNVb1QSOLdLHruZaYwPLd-WOdtq9-wMUfNAhpq6J7VYFvcVBIJhp5zhb8rs26nGdwiggq9ltw9WzGVm7kxsMofaagDC6o9sD_2k-Pc7HBODmYamjhs/w640-h480/427932374_756139156474563_5505683199860751796_n.jpg" title="Vintage Butterscotch Cake" width="640" /></a></div></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p>Here are some other really delicious snack type of cakes that we have enjoyed here in my kitchen! You might also enjoy them!</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2021/12/salted-caramel-peanut-butter-snack-cake.html" target="_blank">SALTED CARAMEL PEANUT BUTTER SNACK CAKE</a></b> - <span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px;"> </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">This </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">is a particularly lovely cake. Nice and moist with a beautiful crumb due to the buttermilk in the cake batter. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Flavored beautifully with peanut butter and brown sugar. The brown sugar also adds to the moist crumb of this cake. A</span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"> beautiful salted caramel frosting on the top is its crowning glory. It is very similar to the old school Penuche frosting. Altogether this is one very delicious cake!</span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2022/01/crunchy-topped-banana-snack-cake.html" target="_blank">CRUNCHY TOPPED BANANA SNACK CAKE</a></b> - A moist and delicious sour milk banana cake topped with a broiled nut and coconut topping. The topping almost tastes like a candy bar. This is a delicious combination and very satisfying. A great way to use up over-ripe bananas!</span></p><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxBFaLx-wtmeDqCQwUxLdGHeSFvrErTZYnPsoUFqiHKkb-HdKyxmLrdyqhcwwaAlXBBqkiBBgmM9NwyJTpw0P_k0OcknTLR7L1Y04fzUGDA5jonRCRiWX8npQwLKDpkJA9y9TzXlZ8qL15XKjajaCRDOrvBVMbMJPAIsDC5_VL2GgSE_rkUTCiZyGRMk/w640-h480/cover%20cake.jpg","name":"Vintage Butterscotch Cake","prepTime":"PT20M","cookTime":"PT45M","totalTime":"PT1H5M","description":"Rich butterscotch flavored cake with a sticky marshmallow topping. Best eaten on the day. It makes a lovely dessert served warm with whipped cream or ice cream on top.","yield":"one (9-inch) square cake","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 3/4 cups (173.9g) sifted plain all purpose flour","2 tsp baking powder","1 tsp salt","1/2 cup (110g) lard or (1/2 cup (115g) butter)","1 1/2 cups (300g) soft light brown sugar, packed","1/4 cup (60ml) water","1 tsp vanilla","2 large free range eggs","1/4 cup (60ml) milk","12 large marshmallows"],"recipeInstructions":["Melt the fat together with the water and sugar over low heat, cooking and stirring until the sugar has dissolved. Leave to cool. Stir in the vanilla.","Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and line with baking parchment. Set aside.","Sift the flour together with the baking powder and salt. Set aside.","Dump the melted sugar mixture into a bowl. Beat in the eggs one at a time, beating well after each addition.","Add the flour alternately with the milk, making three dry and two wet additions. Beat until smooth, taking care not to overbeat.","Pour the batter into the prepared pan and place the marshmallows evenly spaced over top of the batter.","Bake in the preheated oven for 45 to 50 minutes until the cake tests done in the middle. Take care not to over bake.","Cut into squares to serve. Best served and eaten on the day."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710441745058" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">one (9-inch) square cake</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Vintage Butterscotch Cake" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdxBFaLx-wtmeDqCQwUxLdGHeSFvrErTZYnPsoUFqiHKkb-HdKyxmLrdyqhcwwaAlXBBqkiBBgmM9NwyJTpw0P_k0OcknTLR7L1Y04fzUGDA5jonRCRiWX8npQwLKDpkJA9y9TzXlZ8qL15XKjajaCRDOrvBVMbMJPAIsDC5_VL2GgSE_rkUTCiZyGRMk/w640-h480/cover%20cake.jpg" title="Vintage Butterscotch Cake" /></div><h3 class="ccm-name">Vintage Butterscotch Cake</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 45 Min</span><span class="ccm-time-child">Total time: 1 H & 5 M</span></div><div class="ccm-summary">Rich butterscotch flavored cake with a sticky marshmallow topping. Best eaten on the day. It makes a lovely dessert served warm with whipped cream or ice cream on top.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 3/4 cups (173.9g) sifted plain all purpose flour</li><li>2 tsp baking powder</li><li>1 tsp salt</li><li>1/2 cup (110g) lard or (1/2 cup (115g) butter)</li><li>1 1/2 cups (300g) soft light brown sugar, packed</li><li>1/4 cup (60ml) water</li><li>1 tsp vanilla</li><li>2 large free range eggs</li><li>1/4 cup (60ml) milk</li><li>12 large marshmallows</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Melt the fat together with the water and sugar over low heat, cooking and stirring until the sugar has dissolved. Leave to cool. Stir in the vanilla.</li><li>Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and line with baking parchment. Set aside.</li><li>Sift the flour together with the baking powder and salt. Set aside.</li><li>Dump the melted sugar mixture into a bowl. Beat in the eggs one at a time, beating well after each addition.</li><li>Add the flour alternately with the milk, making three dry and two wet additions. Beat until smooth, taking care not to overbeat.</li><li>Pour the batter into the prepared pan and place the marshmallows evenly spaced over top of the batter.</li><li>Bake in the preheated oven for 45 to 50 minutes until the cake tests done in the middle. Take care not to over bake.</li><li>Cut into squares to serve. Best served and eaten on the day.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed 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src="https://common.recipesgenerator.com/code.js?v=1710442740008" type="text/javascript"></script><!--END The Recipe Box--><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwFK0pc7PsPw26Sd3Xp6a7H-Z7Q2ceetcP7wsv4gM3sH0BH41RCdwITAhkfvEplj6fDvNeiZ9PeDFb7oS2lid-PsIeo0eUHUua5mJMNVzWxXsCkM5yTDbaFT4IOuutpdhF35fkd-NWSfvCB0KAHUY4gxznUQg4dbOP5xGghkbhCtoWUwZksGOvHhB7Y0/s3873/end%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Vintage Butterscotch Cake" border="0" data-original-height="2933" data-original-width="3873" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwFK0pc7PsPw26Sd3Xp6a7H-Z7Q2ceetcP7wsv4gM3sH0BH41RCdwITAhkfvEplj6fDvNeiZ9PeDFb7oS2lid-PsIeo0eUHUua5mJMNVzWxXsCkM5yTDbaFT4IOuutpdhF35fkd-NWSfvCB0KAHUY4gxznUQg4dbOP5xGghkbhCtoWUwZksGOvHhB7Y0/w640-h484/end%20cake.jpg" title="Vintage Butterscotch Cake" width="640" /></a></div><br /><p><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-34176011216504585712024-03-14T06:00:00.124+00:002024-03-14T06:00:00.242+00:00Croissant Reuben Sandwich<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKT5Tg8DAP0jquuBBuI9azdwBf31ePrFzqks6Pr1yZmzatK1SI8GMdXPffu-ODsgvJKB5tRfs7cuqYUOP4YfXTt30yXY1D1t-PvZLMQumtSFv6ScsJ73tGmJ6-zQkscyJfcVQRb2n35iOw9cEIu4N-uo8JAhPI79DD5sn8B8ITwh1rZ_kaxvGWXCgdqc/s3757/cover%20sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="3024" data-original-width="3757" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKT5Tg8DAP0jquuBBuI9azdwBf31ePrFzqks6Pr1yZmzatK1SI8GMdXPffu-ODsgvJKB5tRfs7cuqYUOP4YfXTt30yXY1D1t-PvZLMQumtSFv6ScsJ73tGmJ6-zQkscyJfcVQRb2n35iOw9cEIu4N-uo8JAhPI79DD5sn8B8ITwh1rZ_kaxvGWXCgdqc/w640-h516/cover%20sandwich.jpg" title="Croissant Reuben Sandwich" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p>There is nothing I enjoy more than a Reuben Sandwich and this juicy homemade Reuben Sandwich recipe, using flaky and buttery croissants is a real winner! I know that it is traditional to use a rye bread for this iconic sandwich, but today I decided to amp it up a bit and use some all butter French Croissants.</p><p><br /></p><p>Not traditional, but incredibly tasty! I also added a tasty homemade Thousand Island Dressing. This delicious sandwich was everything a good Reuben sandwich should be!</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrN8_Qg8Eu4gi48k7yo8Kgavz-YEEdM6DWEMrZx2qYHKn9NXw2K8nil3eQAGL1LxVijvvsjuxu1c3cTGlRpuyxsOqHiFpm5dJPbQeomgmjltnWgewLNy-njlb5em_-lSzAJrqf9z29TOeUjwhhK7uqLXLB__YYaznN2nSDYIhHCX_kJYt0sSURhqRvQ8/s4032/431243227_1311807376157684_6072122391262988278_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIrN8_Qg8Eu4gi48k7yo8Kgavz-YEEdM6DWEMrZx2qYHKn9NXw2K8nil3eQAGL1LxVijvvsjuxu1c3cTGlRpuyxsOqHiFpm5dJPbQeomgmjltnWgewLNy-njlb5em_-lSzAJrqf9z29TOeUjwhhK7uqLXLB__YYaznN2nSDYIhHCX_kJYt0sSURhqRvQ8/w640-h480/431243227_1311807376157684_6072122391262988278_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The last Reuben Sandwich I had was before Christmas when I went out to lunch with my middle son Doug. We went to a local eatery and I confess, I was really disappointed with the sandwich I received. It was SOGGY and greasy and not heated all the way through!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A good Reuben Sandwich should never be soggy, or greasy for that matter. It can be nice and juicy, but not soggy or greasy. If you take care to drain your sauerkraut well prior to using it the sogginess can be avoided. Also overuse of fat for grilling will also result in a sandwich which is far too greasy. It only takes a small amount to keep your sandwich from sticking to the grill.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yIdaGJyulA4-qoAV8g7LaW2TI-TSau9IDjbMtiAYFaPE3LyfDOe_k1NMT9bLqf82hqyMEXPtu-eLCSltuQIE-Bz1dCK-5DZ1Zu_w0QUG6VkhhyphenhyphenmwSTZClc7_47joFdvfFOrHAJi8yz5tZQL_NoTtxEuR8or_4r35toIZzEXQK5wxI_hyPfj1fKrCo4c/s3309/431766405_413207704647791_5789793078204700664_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="2496" data-original-width="3309" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7yIdaGJyulA4-qoAV8g7LaW2TI-TSau9IDjbMtiAYFaPE3LyfDOe_k1NMT9bLqf82hqyMEXPtu-eLCSltuQIE-Bz1dCK-5DZ1Zu_w0QUG6VkhhyphenhyphenmwSTZClc7_47joFdvfFOrHAJi8yz5tZQL_NoTtxEuR8or_4r35toIZzEXQK5wxI_hyPfj1fKrCo4c/w640-h482/431766405_413207704647791_5789793078204700664_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You should also heat your meat prior to adding it to the sandwich. This ensures a sandwich that is hot all the way through and cheese that melts. This is a beautifully delicious sandwich when done the right way! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Crispy flaky buttery croissants, filled with tangy crisp sauerkraut and a slightly spicy dressing, hot juicy meat and oodles of melted cheese. This was everything a good Reuben Sandwich should be. Prepare to fall in love with this fantastic hot sandwich! Yum! Yum!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbhS3V0cvy69X25VD1mi3TWD_xEHXY_0tqTj06G52ya333NH9oCPSbRgZEsdfJfjsy6MrXu-pgZSBGAJbO1WECdoB8iGtwHYNm5pteI2cHWaTDKmZq7zn1AkFtVEI1dAmz3G9RocKPzawHqvIAwzKxEub42z6-6WoPO9yJI1ruG6Pb4LmMSpQAAsCxDs/s3658/431792349_7662158193814777_334468689015351136_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="2426" data-original-width="3658" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbhS3V0cvy69X25VD1mi3TWD_xEHXY_0tqTj06G52ya333NH9oCPSbRgZEsdfJfjsy6MrXu-pgZSBGAJbO1WECdoB8iGtwHYNm5pteI2cHWaTDKmZq7zn1AkFtVEI1dAmz3G9RocKPzawHqvIAwzKxEub42z6-6WoPO9yJI1ruG6Pb4LmMSpQAAsCxDs/w640-h424/431792349_7662158193814777_334468689015351136_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE CROISSANT REUBEN SANDWICHES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A few simple ingredients. Nothing too out of the ordinary here. Buy the best and freshest ingredients you can afford and you can't go wrong!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><ul class="ccm-section-items" style="background-color: white;"><li>1/2 pound (227g) thinly sliced corned beef, pastrami or Montreal Smoked Meat</li><li>1/2 tsp light olive oil</li><li>Homemade Thousand Island Dressing (There is a great recipe <a href="https://www.simplyrecipes.com/recipes/thousand_island_dressing/" target="_blank">here</a>)</li><li>3/4 cup (115g) good quality sauerkraut (I used Karthein's)</li><li>6 slices of Swiss Cheese</li><li>3 large all butter croissants</li><li>softened butter for grilling </li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBNe16m-ja2aL84QIj8muAVXlsRJET7-PLGqu0erOFcrciyuL8jC2hNPR7wwcrq7o5JfSNh8rnZrqErCwgw9XbV8sHJcgT9MjkLVASTwm0wDiJiK_FkcTevaJdCehOc88PU3XnqjPzPcJYiCaZWSO6WJkop0sNBPX9iBjFn_-a2_qDwOq3h197bCalcY/s3400/429575964_1111603066703705_6496725375363740911_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="2720" data-original-width="3400" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixBNe16m-ja2aL84QIj8muAVXlsRJET7-PLGqu0erOFcrciyuL8jC2hNPR7wwcrq7o5JfSNh8rnZrqErCwgw9XbV8sHJcgT9MjkLVASTwm0wDiJiK_FkcTevaJdCehOc88PU3XnqjPzPcJYiCaZWSO6WJkop0sNBPX9iBjFn_-a2_qDwOq3h197bCalcY/w640-h512/429575964_1111603066703705_6496725375363740911_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used Chris Brother's Montreal Smoked Meat. It comes in two separate pouches, which means that I don't have to use all of it up at once. For me, a person living on their own, this only makes sense.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used President's Choice Blue Menu Swiss Cheese slices. This means that it was a bit lower in fat than the other kind. Any Swiss cheese will do.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My Croissants were all butter French Croissants. They were so lovely and fat that they were almost round in shape rather than elongated. If you can get croissants like that I think they make a better sandwich.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1-0jjBmj2RaqUNqFE81Ey4LNWlGd-9Ndb45LZODGvjb-CtmioWGaSRK1t_R9fQllE_Fom2zr6awLNAz7AhUkEBApTs74JJZ2vsUjYlyjYD0hhxiVXydhc2B9EoSImTHz8dm5vGrkqfrhLo6DGHSiR7euYBD_poN2Lf8V4PMcaQJqtSyQs7DliymRJXg/s4032/429588352_897988122068847_7434093272057457396_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha1-0jjBmj2RaqUNqFE81Ey4LNWlGd-9Ndb45LZODGvjb-CtmioWGaSRK1t_R9fQllE_Fom2zr6awLNAz7AhUkEBApTs74JJZ2vsUjYlyjYD0hhxiVXydhc2B9EoSImTHz8dm5vGrkqfrhLo6DGHSiR7euYBD_poN2Lf8V4PMcaQJqtSyQs7DliymRJXg/w640-h480/429588352_897988122068847_7434093272057457396_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;">I used Karthein’s Unpasteurized Organic Sauerkraut, which is what I happened to have in my refrigerator. I often eat it raw by the spoonful to help with my body's probiotics. This is a raw fermented product with naturally occurring probiotics. I buy it at my local health food store. It keeps for quite a while in the refrigerator.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Just use the best sauerkraut that you can afford to buy, and drain it well, so you don't end up with too soggy a sandwich.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I said I made some homemade Thousand Island dressing. I found the recipe on <a href="https://www.simplyrecipes.com/recipes/thousand_island_dressing/" target="_blank">Simply Recipes</a>. I did cut the recipe in half. It was delicious!</div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONKVGEoLtIodqgehW_m-WkXsDGR2thcMc8ol05JMoxtLbAb5aXhkuLKXH0rnDvj-TSZGuBURgukCXgY0dLlH4nvk_FdurVTe1m85FaPvN4OM4QNVksyWFzzjAjIY8KJIKTZP1fhjqaUFDEIEv494CXLu4rZ9R5X4rhRcz6gZM6IYaybOP0elRzqG0b5c/s3476/431794263_1846573039104190_4738168465314573050_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="2403" data-original-width="3476" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjONKVGEoLtIodqgehW_m-WkXsDGR2thcMc8ol05JMoxtLbAb5aXhkuLKXH0rnDvj-TSZGuBURgukCXgY0dLlH4nvk_FdurVTe1m85FaPvN4OM4QNVksyWFzzjAjIY8KJIKTZP1fhjqaUFDEIEv494CXLu4rZ9R5X4rhRcz6gZM6IYaybOP0elRzqG0b5c/w640-h442/431794263_1846573039104190_4738168465314573050_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE CROISSANT REUBEN SANDWICHES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not at all hard to do. Just make sure everything is well heated through.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Heat the oil in a large nonstick skillet. Add the meat and heat through without browning. Remove and set aside. Keep warm.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Using a serrated knife, cut the croissants in half horizontally through the middles. Lightly butter the outsides of each half.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Spread the cut sides of both halves generously with thousand island dressing.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-e21cZi41QyvDt6uSPxkiCUCfWj3OeefnniOzEgNqPIGnMwKwkpeSgRnQlDiPjcgTf4du-CQxR4r_w5iQdjiwp4LKANmec-erzgdc-exWd4Hcwxa1sSs7IcnqqD_tvidT6waQGp2I2264VFASc6_YvMkuTvMNmYyPaEDJJBlsushnrZj5iKxjnOE0qE/s4032/431869665_1125635778446462_1959533330301334524_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV-e21cZi41QyvDt6uSPxkiCUCfWj3OeefnniOzEgNqPIGnMwKwkpeSgRnQlDiPjcgTf4du-CQxR4r_w5iQdjiwp4LKANmec-erzgdc-exWd4Hcwxa1sSs7IcnqqD_tvidT6waQGp2I2264VFASc6_YvMkuTvMNmYyPaEDJJBlsushnrZj5iKxjnOE0qE/w640-h480/431869665_1125635778446462_1959533330301334524_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Layer as follows. On bottom half put the sauerkraut, more thousand island dressing and a slice of cheese. On the top half, layer one slice of cheese and the meat, finishing off with another drizzle of the dressing. Put both halves together with the right sides on the outside.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Heat your skillet over medium-low heat. Add the sandwiches, bottom side down. Cover the skillet with a lid.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Grill for about six minutes. Uncover and grill for about 2 minutes longer. Everything should be heated through and the cheese should have melted. Take care not to burn the bottom of the croissant.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Serve hot, sliced in half diagonally for ease of eating.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRvrTqYHqzBQDUI-b2ollMsP8uEHm4yUQCmlogWhBcgfm_tasZOBNRl608wRk1-wxKiospj6F0KsVqPQQQONCUDWcEfr7YycVrdT9jWdKD0MvtQ80o6WjcaC4rYs1eFOBBg1Ps2dMIgIOaDJbHgbeHrLq7dVvGfoj1bdxXkeiUV9whps3mV8NjGRhhvs/s4032/431872757_761333375664441_3576397871142375997_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipRvrTqYHqzBQDUI-b2ollMsP8uEHm4yUQCmlogWhBcgfm_tasZOBNRl608wRk1-wxKiospj6F0KsVqPQQQONCUDWcEfr7YycVrdT9jWdKD0MvtQ80o6WjcaC4rYs1eFOBBg1Ps2dMIgIOaDJbHgbeHrLq7dVvGfoj1bdxXkeiUV9whps3mV8NjGRhhvs/w640-h480/431872757_761333375664441_3576397871142375997_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This hot sandwich exceeded my expectations. I think that was down to the use of quality ingredients. If you make sure that what you are using when you cook is fresh and the best that you can afford, you cannot go wrong.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Every mouthful was filled with lovely flavors and textures. I could have easily eaten two of these, but I restrained myself! A few cheeky potato chips on the side was all that was needed to complete the meal!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVpYIqguwpudUthsdqKNpi-8qjBUawULBkt5oA4vpFydIZL_-8d0bWd8yazETEtV5bA_kwHaTXlMC56CLLVY4gWZB9-xD5tGDnPhm2vmp9tuhmLGSd8kcN4QC8wRp38_Rxx5SfiLQjwEEIEzknIPUDiq5XDYV8J_Vc6OOkxvGaVfxQr0DMpTvAazJXnw/s4032/432121800_322458800410731_7791851609182977333_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKVpYIqguwpudUthsdqKNpi-8qjBUawULBkt5oA4vpFydIZL_-8d0bWd8yazETEtV5bA_kwHaTXlMC56CLLVY4gWZB9-xD5tGDnPhm2vmp9tuhmLGSd8kcN4QC8wRp38_Rxx5SfiLQjwEEIEzknIPUDiq5XDYV8J_Vc6OOkxvGaVfxQr0DMpTvAazJXnw/w640-h480/432121800_322458800410731_7791851609182977333_n.jpg" title="Croissant Reuben Sandwich" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Do you love hot sandwiches as much as I love hot sandwiches? I quite simply cannot get enough of them and would have one every night if I could. Here are some of my favorites which you might also enjoy:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2023/06/chicken-fried-steak-sandwich.html" target="_blank">CHICKEN FRIED STEAK SANDWICHES</a></b> - <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Chicken fried steak is tenderized steak, floured and browned until golden brown. Crisp coated on the outside, tender and juicy inside. For this sandwich it is layered on a toasted bun with a creamy garlic aioli dressing and topped with lettuce and tomato. Delicious!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2018/01/hot-italian-hoagies.html" target="_blank"><br /></a></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2018/01/hot-italian-hoagies.html" target="_blank">HOT ITALIAN HOAGIES</a></b> - Another favorite sandwich, in this case hoagie buns are split and spread with some garlic parmesan butter. They are layered with an assortment of Italian cold cuts, some spicy pickle and cheese. More of the butter is spread on top of the rolls before they are baked until everything is perfectly heated through and that cheese is ooey gooey melted deliciousness!</span></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKT5Tg8DAP0jquuBBuI9azdwBf31ePrFzqks6Pr1yZmzatK1SI8GMdXPffu-ODsgvJKB5tRfs7cuqYUOP4YfXTt30yXY1D1t-PvZLMQumtSFv6ScsJ73tGmJ6-zQkscyJfcVQRb2n35iOw9cEIu4N-uo8JAhPI79DD5sn8B8ITwh1rZ_kaxvGWXCgdqc/w640-h516/cover%20sandwich.jpg","name":"Croissant Reuben Sandwich","prepTime":"PT8M","cookTime":"PT8M","totalTime":"PT16M","description":"This is one of the best Reuben sandwiches I have enjoyed in recent days. If you use quality ingredients, you can always be sure of a quality result! Delicious!","yield":"3 servings","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1/2 pound (227g) thinly sliced corned beef, pastrami or Montreal Smoked Meat","1/2 tsp light olive oil","Homemade Thousand Island Dressing (There is a great recipe here)","3/4 cup (115g) good quality sauerkraut (I used Karthein's)","6 slices of Swiss Cheese","3 large all butter croissants","softened butter for grilling"],"recipeInstructions":["Heat the oil in a large nonstick skillet. Add the meat and heat through without browning. Remove and set aside. Keep warm.","Using a serrated knife, cut the croissants in half horizontally through the middles. Lightly butter the outsides of each half.","Spread the cut sides of both halves generously with thousand island dressing.","Layer as follows. On bottom half put the sauerkraut, more thousand island dressing and a slice of cheese. On the top half, layer one slice of cheese and the meat, finishing off with another drizzle of the dressing. Put both halves together with the right sides on the outside.","Heat your skillet over medium-low heat. Add the sandwiches, bottom side down. Cover the skillet with a lid.","Grill for about six minutes. Uncover and grill for about 2 minutes longer. Everything should be heated through and the cheese should have melted. Take care not to burn the bottom of the croissant.","Serve hot, sliced in half diagonally for ease of eating."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710341556107" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong><br /></strong></div><div class="ccm-yield ccm-info-child"><br /></div><div class="ccm-yield ccm-info-child"><br /></div><div class="ccm-yield ccm-info-child"><strong><br /></strong></div><div class="ccm-yield ccm-info-child"><strong><br /></strong></div><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">3 servings</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Croissant Reuben Sandwich" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKT5Tg8DAP0jquuBBuI9azdwBf31ePrFzqks6Pr1yZmzatK1SI8GMdXPffu-ODsgvJKB5tRfs7cuqYUOP4YfXTt30yXY1D1t-PvZLMQumtSFv6ScsJ73tGmJ6-zQkscyJfcVQRb2n35iOw9cEIu4N-uo8JAhPI79DD5sn8B8ITwh1rZ_kaxvGWXCgdqc/w640-h516/cover%20sandwich.jpg" title="Croissant Reuben Sandwich" /></div><h3 class="ccm-name">Croissant Reuben Sandwich</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 8 Min</span><span class="ccm-time-child">Cook time: 8 Min</span><span class="ccm-time-child">Total time: 16 Min</span></div><div class="ccm-summary">This is one of the best Reuben sandwiches I have enjoyed in recent days. If you use quality ingredients, you can always be sure of a quality result! Delicious!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1/2 pound (227g) thinly sliced corned beef, pastrami or Montreal Smoked Meat</li><li>1/2 tsp light olive oil</li><li>Homemade Thousand Island Dressing (There is a great recipe <a href="https://www.simplyrecipes.com/recipes/thousand_island_dressing/" target="_blank">here</a>)</li><li>3/4 cup (115g) good quality sauerkraut (I used Karthein's)</li><li>6 slices of Swiss Cheese</li><li>3 large all butter croissants</li><li>softened butter for grilling</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Heat the oil in a large nonstick skillet. Add the meat and heat through without browning. Remove and set aside. Keep warm.</li><li>Using a serrated knife, cut the croissants in half horizontally through the middles. Lightly butter the outsides of each half.</li><li>Spread the cut sides of both halves generously with thousand island dressing.</li><li>Layer as follows. On bottom half put the sauerkraut, more thousand island dressing and a slice of cheese. On the top half, layer one slice of cheese and the meat, finishing off with another drizzle of the dressing. Put both halves together with the right sides on the outside.</li><li>Heat your skillet over medium-low heat. Add the sandwiches, bottom side down. Cover the skillet with a lid.</li><li>Grill for about six minutes. Uncover and grill for about 2 minutes longer. Everything should be heated through and the cheese should have melted. Take care not to burn the bottom of the croissant.</li><li>Serve hot, sliced in half diagonally for ease of eating.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px 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class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1710342279974" type="text/javascript"></script><!--END The Recipe Box--><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfmuSfL03A8SOYSlnYzhhP8TMj6XgKOBehMI2TgP-4NEigCDwK7t36vFRki6L4aFItuw8YD2OVkN7ky-n5flr85NO9KDnI0fTx3VE9iYLgVA_c7UlaHAvcdiN3dawk1uuLQmaigIjIqK21CCgFpGQx1VrI7UQMF2wAxd7q-1c1jGlW28_Y6XBO9Vq5fY/s3854/ed%20sandwich.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Croissant Reuben Sandwich" border="0" data-original-height="2852" data-original-width="3854" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtfmuSfL03A8SOYSlnYzhhP8TMj6XgKOBehMI2TgP-4NEigCDwK7t36vFRki6L4aFItuw8YD2OVkN7ky-n5flr85NO9KDnI0fTx3VE9iYLgVA_c7UlaHAvcdiN3dawk1uuLQmaigIjIqK21CCgFpGQx1VrI7UQMF2wAxd7q-1c1jGlW28_Y6XBO9Vq5fY/w640-h474/ed%20sandwich.jpg" title="Croissant Reuben Sandwich" width="640" /></a></div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-17230556216586319502024-03-13T06:00:00.135+00:002024-03-13T06:00:00.339+00:00Ina Garten's Gruyere Omelet (my attempt)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXV4uBQ9ZkAX6HXRr0JpdNSjZv-WYRfTcBkuUunSUHujjG5MF0JY7liT-gkBSHFhBIyhHo5BPb1_a4-BZVyuxSI2c3LyvIlRgX6OlgSQTu-OmlNT4QcjbZFqSDTkRYeGLEeSFcZqxGSU_zDilmdhkAHqonlqmkEUg0dnjYMYwJi_RKYNtagkgc1PaP3Mw/s3529/best%20best%20cover%20omelet.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="3529" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXV4uBQ9ZkAX6HXRr0JpdNSjZv-WYRfTcBkuUunSUHujjG5MF0JY7liT-gkBSHFhBIyhHo5BPb1_a4-BZVyuxSI2c3LyvIlRgX6OlgSQTu-OmlNT4QcjbZFqSDTkRYeGLEeSFcZqxGSU_zDilmdhkAHqonlqmkEUg0dnjYMYwJi_RKYNtagkgc1PaP3Mw/w640-h548/best%20best%20cover%20omelet.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was wanting a very simple supper today (as I write this on Tuesday). I didn't want anything really complicated or involved. I had had my eyes on a recipe from one of Ina Garten's cookbooks. The cookbook is entitled <a href="https://www.amazon.ca/Go-Dinners-Barefoot-Contessa-Cookbook/dp/1984822780/ref=sr_1_1?dib=eyJ2IjoiMSJ9.kK1Qs7EXJnj1K7OieCrEHhiTH6-hwd3IjKtNPEj5c9GbCWf_Tvsj-eYQXQVC-R5L-gNqOzXPRWUUCxhvU49OuYBKMJJeUaSuV53W-9S7yokmmDKN_JOiyx75URk-IZCk5Mf1ujtHCY9zxEKXn3_Q63uZUNg177H1QR2Gx7C46_fpFfZ8JVxvRfEuJyH_uBQVr5Kuq-yD-dQORN46PqUncoBoFuaJXDIeI0A-qHM0DyujmKx7v6dTY-NLm_NRk_vdgKltM7hfZgTAaPsQKUCj7ASuFIXR_L5QxCOi6LJs2Jc.LWdesbeasfuX-g_YPw29M76mgOGY4-OR872WcvjZC3A&dib_tag=se&hvadid=667066106820&hvdev=c&hvlocphy=1002115&hvnetw=g&hvqmt=e&hvrand=17504245157273984525&hvtargid=kwd-1933739057912&hydadcr=23282_13656878&keywords=go+to+dinners+barefoot+contessa&qid=1710267031&sr=8-1" target="_blank">Ina Garten's Go To Dinners</a>. I have had this book since 2022 and I am ashamed to say that this is the first thing I have cooked from it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I quite like an omelet for a quick and easy meal and I was greatly intrigued with her method of cooking this omelet. She will be the first one to admit that this method does take a bit of practice to execute, but then it is the same with developing most skills. The more you do it, the better you get. Practice does make perfect.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvSxznNrpIt1iUoWAu3jOZPdZNs3fyz6f60I95U0ty56_njdZIfSbGk1nTa5FN9NysU8d1A4xX6X1Y_VeTs8TbtP7bu-oWcM4cHeH54AC9qT6clLsHp3O7iUxdrTUWZBhrN31VPu6HojMjsClu6Iul79fhAbBd2OsYs5wK0DCZYeewRr4i1h8CSxsY0c/s3529/best%20cover%20omelet.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="3529" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnvSxznNrpIt1iUoWAu3jOZPdZNs3fyz6f60I95U0ty56_njdZIfSbGk1nTa5FN9NysU8d1A4xX6X1Y_VeTs8TbtP7bu-oWcM4cHeH54AC9qT6clLsHp3O7iUxdrTUWZBhrN31VPu6HojMjsClu6Iul79fhAbBd2OsYs5wK0DCZYeewRr4i1h8CSxsY0c/w640-h548/best%20cover%20omelet.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div>Omelets are one of the simplest and easiest things to make. You can complicate them if you want to, but really at its very basic, it is a very simple and easy thing.<div><br /><div><br /></div><div>I remember going for a screen test for a television program in London a number of years back. For the screen test you were required to cook an omelet live as they filmed you and of course produce a bit of banter while you were doing so.</div><div><br /></div><div><br /></div><div>I really enjoyed this exercise and whilst I did not make it onto the show, it was still really a great experience. When I later watched the show I was not surprised to see that (other than the hosts) all of the people who participated were young and very attractive. Agism is real people. Sad to say.</div><div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-exxVQAhF7LxcBJZidktjSM7JmqX1aJ9xSteoINeUgLE84MVszNIaMDTE0kVwOFQlbdiEk4ygWlojgyYj3GmlqNmLOOBRTGc7G6vRATVTEXFRCN-D4dDg2dHfjJarDTfwtlsfmRbpUxz6e-8KK0LuATgV_daWbbCgiTOcHFQ-IWMs3QFUTFzs8EWadM/s3770/cover%20omelet.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="2955" data-original-width="3770" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-exxVQAhF7LxcBJZidktjSM7JmqX1aJ9xSteoINeUgLE84MVszNIaMDTE0kVwOFQlbdiEk4ygWlojgyYj3GmlqNmLOOBRTGc7G6vRATVTEXFRCN-D4dDg2dHfjJarDTfwtlsfmRbpUxz6e-8KK0LuATgV_daWbbCgiTOcHFQ-IWMs3QFUTFzs8EWadM/w640-h502/cover%20omelet.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div>This is my omelet standing next to Ina's omelet. You can see mine is nowhere near as attractive, no matter how delicious it was. haha I have a ceramic top hob and it is really difficult to regulate the heat on it. Its not a steady heat and can fluctuate a great deal. </div><div><br /></div><div><br /></div><div>I was able to get it to roll, but not perfectly as hers is in the photograph. It is delicious however it looks. Rich and indulgent with lots of butter and the cheese was lovely. I had a bit extra and sprinkled it on top of the finished omelet. This was pure and simple. A lovely dish, however haphazard my results.</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIbrobmCSzZkTv3RuFRhIF13sf_X3OQ7is9AEGi0uPtl6RJ2Mec8YiiPlO2TzndXbTeXiXIyp5vGMAO08INUjylmDjVC5d1rHnA7lmCHypK6aNXfxgTrUfHStFTTQT0s5v_oyIdybtBczaYEdO7d19i5Nh58vep_rWvqOXuYV-Y8KGPzcshu7S3waQ48/s3364/420532825_925794025750746_5334723799884369256_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="2679" data-original-width="3364" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIbrobmCSzZkTv3RuFRhIF13sf_X3OQ7is9AEGi0uPtl6RJ2Mec8YiiPlO2TzndXbTeXiXIyp5vGMAO08INUjylmDjVC5d1rHnA7lmCHypK6aNXfxgTrUfHStFTTQT0s5v_oyIdybtBczaYEdO7d19i5Nh58vep_rWvqOXuYV-Y8KGPzcshu7S3waQ48/w640-h510/420532825_925794025750746_5334723799884369256_n.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><b>WHAT YOU NEED TO MAKE INA GARTEN'S GRUYERE OMELET</b></div><div><br /></div><div><br /></div><div>Pretty simple ingredients and not a lot of them. Again this recipe and the amount of ingredients are to serve one person. (very generously)</div><div><br /></div><div><br /></div><div><br /></div><div><ul class="ccm-section-items" style="background-color: white;"><li>3 extra large free range eggs</li><li>kosher salt and freshly ground black pepper</li><li>1 TBS butter</li><li>1/4 cup (54g) grated Gruyere cheese</li></ul><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDp4Rvxs3b4DteF8MbbYbZ2wxWBDSyX1rbrvnpuCRpYXNdvz-PO76Eh2mI5RG1xdT5_Qiob4ph27j7IPbcaXPnxo9_blybngu1Qyecn2ZVCsoCJ3iX2LTsmWCFNYguSxEzE4V26f7wqsmiWF6kVqblJpjyiZsrofu1-14jm85X1AkQX88C5tcW0nYENI/s3020/426742572_242032872237830_9129624403882099393_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="2215" data-original-width="3020" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpDp4Rvxs3b4DteF8MbbYbZ2wxWBDSyX1rbrvnpuCRpYXNdvz-PO76Eh2mI5RG1xdT5_Qiob4ph27j7IPbcaXPnxo9_blybngu1Qyecn2ZVCsoCJ3iX2LTsmWCFNYguSxEzE4V26f7wqsmiWF6kVqblJpjyiZsrofu1-14jm85X1AkQX88C5tcW0nYENI/w640-h470/426742572_242032872237830_9129624403882099393_n.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">When it comes to eggs that I am going to eat as eggs, rather than as baking with them, I always like to make sure I am using the freshest eggs possible. I do use organic free range eggs which I buy in the organic refrigerator section of my grocery store.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the warmer months I get them locally (when available) at a farm which produces free range organic eggs. You can actually see the chickens running around. I like to eat eggs from happy chickens.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Gruyere cheese is a type of Swiss cheese which is produced in Switzerland. It has a sweet almost nutty flavor, depending on the age of the cheese. It has lovely melting properties as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The younger the cheese the creaminess and nuttiness is more pronounced. It is harder as it gets older (which is the same with most cheeses) but the flavors are deeper ad richer.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used salted butter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7de7h6yGE39Bo9j-ygkQ2XQFyddRZsPmFX5tW0rtpnvS5LlFsIDRZeQsAjmM2VCw5mLOIuc3dr5wsrCnZwQDAAeudHo_f2LqZPBFBEfm3tuRPc0_rtgjBH1-hE-0TmKUW0JDUsNVRoqF-5WPkM8IT0-nl8WdV8GT-HFheHhYqK8tiprIv7onjJcYTEo/s2000/Blank%202000%20x%202000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make an omelet" border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI7de7h6yGE39Bo9j-ygkQ2XQFyddRZsPmFX5tW0rtpnvS5LlFsIDRZeQsAjmM2VCw5mLOIuc3dr5wsrCnZwQDAAeudHo_f2LqZPBFBEfm3tuRPc0_rtgjBH1-hE-0TmKUW0JDUsNVRoqF-5WPkM8IT0-nl8WdV8GT-HFheHhYqK8tiprIv7onjJcYTEo/w640-h640/Blank%202000%20x%202000.jpg" title="How to make an omelet" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE INA GARTEN'S GRUYERE OMELET</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I found this to be a bit challenging. I think it would work much better on a gas hob. However I did persevere and ended up with a tasty omelet. I suspect practice will make perfect.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Beat the eggs together with a fork to combine the whites and yolks thoroughly with each other. Have your cheese grated and waiting.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Start with a cold non-stick (9-inch) skillet. Place over medium high heat and add the butter.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Allow the butter to melt and swirl to coat the bottom of the pan.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPzPNj-8Bnk3LJpY9CHgeoCjxYH8kXJB6rSywDB34r154hOIGjpf4YRVq_ia1pNQE0ubmUI5JNi-Hf14yBA8BIEpcuiSv7auuroTE_RxclXr_Zr_HXMcHn1kI7hWIdsZF6bhlmRj2-i-OQnFdkg3QZviCt3Gts1acgNvw84qwOO6E_gWqBYJjjYRImUA/s4032/431243230_371671165692335_3265788731705415637_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwPzPNj-8Bnk3LJpY9CHgeoCjxYH8kXJB6rSywDB34r154hOIGjpf4YRVq_ia1pNQE0ubmUI5JNi-Hf14yBA8BIEpcuiSv7auuroTE_RxclXr_Zr_HXMcHn1kI7hWIdsZF6bhlmRj2-i-OQnFdkg3QZviCt3Gts1acgNvw84qwOO6E_gWqBYJjjYRImUA/w640-h480/431243230_371671165692335_3265788731705415637_n.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Add the eggs all at once to cover the base of the pan. Leave to cook for about half a minute until you can tell they are cooked and set on the bottom.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Using both hands, grab the handle and give the pan a swift jerk forward and then back towards you. The eggs shall fold over themselves on the far side of the pan. Add the cheese down the middle of the uncooked eggs.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCquJmx2sYfvtkVeMa3ayUKZPzRwt7EGY4Eh4XGDo8UL5jHm77_OG5A2vJVmxZoNdH4tvtCo2Xjrvjpokd6akBUq-DyITwuNvISvH5hGeeXKq3i-V2cDH7u9SP1eMb3zYoZcEs4SrdEkxj8i-rgGzS6Dc0zOPYxGpm7YNzivAoawfzUlSwlqHug1qA_I/s4032/431855767_3743207299337925_8658055758727168122_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCquJmx2sYfvtkVeMa3ayUKZPzRwt7EGY4Eh4XGDo8UL5jHm77_OG5A2vJVmxZoNdH4tvtCo2Xjrvjpokd6akBUq-DyITwuNvISvH5hGeeXKq3i-V2cDH7u9SP1eMb3zYoZcEs4SrdEkxj8i-rgGzS6Dc0zOPYxGpm7YNzivAoawfzUlSwlqHug1qA_I/w640-h480/431855767_3743207299337925_8658055758727168122_n.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Repeat again, forcing the eggs to fold over themselves again, as well as the cheese. Repeat this action. every 10 seconds or so, until the eggs are almost but not quite cooked.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Leave to cook without moving for 5 to 10 seconds and then slide out onto a plate. Sprinkle with additional salt and pepper and serve immediately while it is still hot.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">I did try to find a video of Ina or anyone making this omelet, but came up blank. I hope that my written description of how to do this is sufficient!</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28f-tO-EMQ0clu4qBtPRFm00cuGfESh1JWmk3TmsvLDXgEmnYsqjKP0V7U-LkfK8xj2crxarT6RPJPql9MlUCo48VbvsVU1UKEfRvKs7paoNivzoS7k89qCmYdxd-xTQi4OYlyW58iS1KuUc1W3RquAkt4GGm4sZO1OXE9ALmTBvJuKLD0VR3W6KCHak/s4032/431855772_784494960261096_4338903950477853561_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28f-tO-EMQ0clu4qBtPRFm00cuGfESh1JWmk3TmsvLDXgEmnYsqjKP0V7U-LkfK8xj2crxarT6RPJPql9MlUCo48VbvsVU1UKEfRvKs7paoNivzoS7k89qCmYdxd-xTQi4OYlyW58iS1KuUc1W3RquAkt4GGm4sZO1OXE9ALmTBvJuKLD0VR3W6KCHak/w640-h480/431855772_784494960261096_4338903950477853561_n.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">While I did find the rolling a bit of a challenge, I did find that the end result was a beautifully cooked and delicious omelet! I suspect that as time goes by I will get better at the rolling the more often I do it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I do think that it is a bit of a challenge to do this on a ceramic top hob. I feel a gas hob would be much more push friendly and the heat would be a lot more steady. I found my stove kept turning itself down every time I moved the pan. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">However challenging though, this was really tasty. I enjoyed it with some bacon and whole grain toast. It made for a lovely and simple weeknight supper. I highly recommend!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKICKlaqkORvVYfyqi_6JpE-2k4b55vFIVxJPd4GaRtYDinbxV6NhOC4BBILJQ_xcaLlO1scntSYXr0N9j_w3E1jWTUAZ59kdu4vGKTdhZDzVhaBrTYHMqGYkYq6WXFXySqa_T8s7P4ZC9ymaifUeLzyrft4UmcEocWzszehTsWdIncCeAvpK_-qGhEe4/s4032/429566415_901435231717264_7418118027818910075_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKICKlaqkORvVYfyqi_6JpE-2k4b55vFIVxJPd4GaRtYDinbxV6NhOC4BBILJQ_xcaLlO1scntSYXr0N9j_w3E1jWTUAZ59kdu4vGKTdhZDzVhaBrTYHMqGYkYq6WXFXySqa_T8s7P4ZC9ymaifUeLzyrft4UmcEocWzszehTsWdIncCeAvpK_-qGhEe4/w640-h480/429566415_901435231717264_7418118027818910075_n.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>If you are a fan of enjoying the occasional egg for breakfast, lunch or supper, you might also enjoy the following recipes:</div><div><br /></div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2023/08/oven-poached-eggs.html" target="_blank"><br /></a></b></div><div><b><a href="https://www.theenglishkitchen.co/2023/08/oven-poached-eggs.html" target="_blank">OVEN POACHED EGGS</a></b> - Do you find poaching eggs a bit of a challenge. This simple oven method of poaching removes all of the mystery and challenge. You can easily poach as many or as few as you wish to cook and they end up being the perfect shape and size each and every time. This is now my go-to method of poaching eggs. I will never go back to the old way again.</div><div><br /></div><div><br /></div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2023/04/steak-eggs.html" target="_blank">STEAK AND EGGS</a></b> - A quintessential combination that is quite delicious! A good steak cooked properly is high on my list of things to enjoy. Combined with perfectly cooked fried eggs, with crispy almost ruffled edges and you have a marriage made in heaven. This is just plain good eating. No two ways about it.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXV4uBQ9ZkAX6HXRr0JpdNSjZv-WYRfTcBkuUunSUHujjG5MF0JY7liT-gkBSHFhBIyhHo5BPb1_a4-BZVyuxSI2c3LyvIlRgX6OlgSQTu-OmlNT4QcjbZFqSDTkRYeGLEeSFcZqxGSU_zDilmdhkAHqonlqmkEUg0dnjYMYwJi_RKYNtagkgc1PaP3Mw/w640-h548/best%20best%20cover%20omelet.jpg","name":"Ina Garten's Gruyere Omelet","prepTime":"PT5M","cookTime":"PT5M","totalTime":"PT10M","description":"This is more of a technique than a recipe. I think it works better with a gas hob. My ceramic top, whilst it produced a really delicious omelet, was much more difficult to make her way! Make sure all of your ingredients are ready before you begin.","yield":"1","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["3 extra large free range eggs","kosher salt and freshly ground black pepper","1 TBS butter","1/4 cup (54g) grated Gruyere cheese"],"recipeInstructions":["Beat the eggs together with a fork to combine the whites and yolks thoroughly with each other. Have your cheese grated and waiting.","Start with a cold non-stick (9-inch) skillet. Place over medium high heat and add the butter.","Allow the butter to melt and swirl to coat the bottom of the pan.","Add the eggs all at once to cover the base of the pan. Leave to cook for about half a minute until you can tell they are cooked and set on the bottom.","Using both hands, grab the handle and give the pan a swift jerk forward and then back towards you. The eggs shall fold over themselves on the far side of the pan. Add the cheese down the middle of the uncooked eggs.","Repeat again, forcing the eggs to fold over themselves again, as well as the cheese. Repeat this action. every 10 seconds or so, until the eggs are almost but not quite cooked.","Leave to cook without moving for 5 to 10 seconds and then slide out onto a plate. Sprinkle with additional salt and pepper and serve immediately while it is still hot."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710259197208" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">1</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Ina Garten's Gruyere Omelet" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXV4uBQ9ZkAX6HXRr0JpdNSjZv-WYRfTcBkuUunSUHujjG5MF0JY7liT-gkBSHFhBIyhHo5BPb1_a4-BZVyuxSI2c3LyvIlRgX6OlgSQTu-OmlNT4QcjbZFqSDTkRYeGLEeSFcZqxGSU_zDilmdhkAHqonlqmkEUg0dnjYMYwJi_RKYNtagkgc1PaP3Mw/w640-h548/best%20best%20cover%20omelet.jpg" title="Ina Garten's Gruyere Omelet" /></div><h3 class="ccm-name">Ina Garten's Gruyere Omelet</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 5 Min</span><span class="ccm-time-child">Total time: 10 Min</span></div><div class="ccm-summary">This is more of a technique than a recipe. I think it works better with a gas hob. My ceramic top, whilst it produced a really delicious omelet, was much more difficult to make her way! Make sure all of your ingredients are ready before you begin.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>3 extra large free range eggs</li><li>kosher salt and freshly ground black pepper</li><li>1 TBS butter</li><li>1/4 cup (54g) grated Gruyere cheese</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Beat the eggs together with a fork to combine the whites and yolks thoroughly with each other. Have your cheese grated and waiting.</li><li>Start with a cold non-stick (9-inch) skillet. Place over medium high heat and add the butter.</li><li>Allow the butter to melt and swirl to coat the bottom of the pan.</li><li>Add the eggs all at once to cover the base of the pan. Leave to cook for about half a minute until you can tell they are cooked and set on the bottom.</li><li>Using both hands, grab the handle and give the pan a swift jerk forward and then back towards you. The eggs shall fold over themselves on the far side of the pan. Add the cheese down the middle of the uncooked eggs.</li><li>Repeat again, forcing the eggs to fold over themselves again, as well as the cheese. Repeat this action. every 10 seconds or so, until the eggs are almost but not quite cooked.</li><li>Leave to cook without moving for 5 to 10 seconds and then slide out onto a plate. Sprinkle with additional salt and pepper and serve immediately while it is still hot.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px 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src="https://common.recipesgenerator.com/code.js?v=1710260551544" type="text/javascript"></script><!--END The Recipe Box--><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaffGYLvskEFrziGI9EXA5ufXTwNtushJ9LpHGAR-kmaATSKJ1Y6LMxVhedq4BjlIzYejcB7Jyi-9xkQuURj2yNJur-ANM8wU_ahvA4dpIf3mmnaqahetg4v2S-QuZ0r_-8oPceIakYjscBumev-Ecv_5OnQDJw3kPk8XLJcs3lH0hLiL_2odjeG3RXM/s4032/end%20omelet.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Ina Garten's Gruyere Omelet" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaffGYLvskEFrziGI9EXA5ufXTwNtushJ9LpHGAR-kmaATSKJ1Y6LMxVhedq4BjlIzYejcB7Jyi-9xkQuURj2yNJur-ANM8wU_ahvA4dpIf3mmnaqahetg4v2S-QuZ0r_-8oPceIakYjscBumev-Ecv_5OnQDJw3kPk8XLJcs3lH0hLiL_2odjeG3RXM/w640-h480/end%20omelet.jpg" title="Ina Garten's Gruyere Omelet" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div></div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com4tag:blogger.com,1999:blog-7100882347408067241.post-14092774862010715332024-03-12T06:00:00.170+00:002024-03-12T06:00:00.152+00:00Taco Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQn83hVay80TX85SpnEIRMFXitLYiUjnmaprbTbvJ8Qhy641QaCaTH_dRPjs2idxTyE-wIK3KOpq5sTkf_dKZYdblLb8OT-j8n0fktj6LgDQTx3RKjcbslDsVUA1xdkyEn4T4GZ16880QLFbwj4Ox2KW3q-yQCqNLBHX0-YcqK8DgV0snCWJnuIJbm-Y/s4650/Cover%20taco%20salad.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="3442" data-original-width="4650" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQn83hVay80TX85SpnEIRMFXitLYiUjnmaprbTbvJ8Qhy641QaCaTH_dRPjs2idxTyE-wIK3KOpq5sTkf_dKZYdblLb8OT-j8n0fktj6LgDQTx3RKjcbslDsVUA1xdkyEn4T4GZ16880QLFbwj4Ox2KW3q-yQCqNLBHX0-YcqK8DgV0snCWJnuIJbm-Y/w640-h474/Cover%20taco%20salad.jpg" title="Taco Salad" width="640" /></a></div><br /> <p></p><p><br /></p><p><br /></p><p>I was at our local eatery the other day for lunch with my daughter and her husband. They have a Taco Salad on the menu, which they charge $15.99 plus tax for. It is a very popular menu item and is ginormous in size! You always see a lot of people ordering it. </p><p><br /></p><p><br /></p><p>I was there for lunch with friends once and several of them had ordered it so I got to see it up close. I have always felt that it was a bit overpriced. It was mostly taco bowl, with not a lot of salad in the middle, and a somewhat chintzy topping.</p><p><br /></p><p>Maybe it is just me, but, I would rather make a Taco Salad for myself at home. That way I can control what goes into it, etc. I am not a huge fan of ground beef anyways, and would always rather have ground turkey in its place. I find that if I make my own salad at home I always know that my lettuce is really fresh as well as the other ingredients. </p><p><br /></p><p>You can call me picky. That's okay. I wear the badge of the picky diner proudly! I like to get what I am paying for!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYIihY5UnzL6_XO4P1Q2G5TZ47eB1Yh9QIseh5sryIjnMK9KCVfvm_5nXKKXaVGsGlmzrCji8hJmjuksrF06wiJq1K5N5X43Xbc3eM9UMUcAy9GlmnaLXQqOho57qNhINZlzfh3X2QjoKHJOGkgsR14JsjVV4iyhvPFj9BhaBXJTBYXE1C3tVzeUxSqQ/s3801/432135802_1579988456100919_6560367070019979390_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="3801" data-original-width="3030" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYIihY5UnzL6_XO4P1Q2G5TZ47eB1Yh9QIseh5sryIjnMK9KCVfvm_5nXKKXaVGsGlmzrCji8hJmjuksrF06wiJq1K5N5X43Xbc3eM9UMUcAy9GlmnaLXQqOho57qNhINZlzfh3X2QjoKHJOGkgsR14JsjVV4iyhvPFj9BhaBXJTBYXE1C3tVzeUxSqQ/w510-h640/432135802_1579988456100919_6560367070019979390_n.jpg" title="Taco Salad" width="510" /></a></div><br /><p><br /></p><p><br /></p><p>This recipe I am sharing with you today had been adapted from <a href="https://www.cookbookvillage.com/products/better-homes-gardens-favorites" target="_blank">The Better Homes & Gardens All-time Favorites Cookbook</a>. I have always loved the BH & G cookbooks. They are filled with reliable recipes and this book is no different. It contains 70 years of the best-loved recipes from America's best selling cookbook, put out by Better Homes & Gardens. I purchased mine second hand, but in very good condition.</p><p><br /></p><p>Published in 1999 it contains recipes going back to the 1930's. All of the old favorites are here. I adore vintage cookbooks and vintage recipes. This recipe for Taco Salad is from their 1968 cookbook. It is a hearty salad spin-off of the traditional and popular hand-held taco!</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p9NjHWda6Siwm-2Hn3pQ0DF-nf5dJW9KsWJ8TMXtgv8MFZJsHKcWlwHUC3K4sfY9d7FtoT4oGaQedw2n1zey5Jm0UICIhYSieFUDv2sqcRTHkdZ51-cYXgEE6U6Ld4p23M52Dg-OGWTrPFk1IiSD4_FzY4AwPhJfxmCWWi43GsmelB9FSV75bb_aq1I/s3654/two.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="2877" data-original-width="3654" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p9NjHWda6Siwm-2Hn3pQ0DF-nf5dJW9KsWJ8TMXtgv8MFZJsHKcWlwHUC3K4sfY9d7FtoT4oGaQedw2n1zey5Jm0UICIhYSieFUDv2sqcRTHkdZ51-cYXgEE6U6Ld4p23M52Dg-OGWTrPFk1IiSD4_FzY4AwPhJfxmCWWi43GsmelB9FSV75bb_aq1I/w640-h504/two.jpg" title="Taco Salad" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div>Taco Salads are much easier and less messy to eat than Tacos. I love them. They are healthy, hearty and delicious, plus you get to eat the bowl! Always a bonus!</div><div><br /></div><div><br /></div><div><br /></div><div>This is a great recipe to serve when you are having the ladies over for lunch. You can make it as healthy or unhealthy as you like, depending on the ingredients used. It is a basic taco filling, served over a bed of salad containing lettuce, tomatoes, peppers and spring onions.</div><div><br /></div><div><br /></div><div><br /></div><div>The filling itself is a mix of ground meat, spices, garlic, taco sauce, beans and corn. You can make it as spicy or as mild as you wish.</div><div><br /></div><div><br /></div><div>The taco bowls are very easily made using large flour tortillas and heat-proof bowls or small casserole dishes. Thy make a really great edible receptacle for holding the salad and provide a tasty point of interest!</div><div><br /></div><div><br /></div><div>You can, of course, leave the bowls out altogether and just serve the taco filling over top of the lettuce salad and add some tortilla chips for crunch on the top. Its all a matter of choice. Both the filling and the bowls can be made up well ahead of time and just reheated prior to serving the salads</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZa23XdaokX7G1_ldtu1LVl6k0hiYf3Vnx01JjsU79me88qIuMDwQ4mmfCdtbfBF0EDayQ4gjBCYKfvESOs0tKuLOL2qwboLv9C0gISy2xDVtQwTWpB5Byn0rcAWWDADF08IAbQHMKQOBpF95itXvXmVeRXtnfxqje_SdGlvHpE8sMqWuwFq0iY4aJMg/s4189/Three.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="3430" data-original-width="4189" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZa23XdaokX7G1_ldtu1LVl6k0hiYf3Vnx01JjsU79me88qIuMDwQ4mmfCdtbfBF0EDayQ4gjBCYKfvESOs0tKuLOL2qwboLv9C0gISy2xDVtQwTWpB5Byn0rcAWWDADF08IAbQHMKQOBpF95itXvXmVeRXtnfxqje_SdGlvHpE8sMqWuwFq0iY4aJMg/w640-h524/Three.jpg" title="Taco Salad" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE TACO SALAD</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Simple, natural, nutritious ingredients. There is nothing too fancy, outrageous, or out of the ordinary here!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="ccm-section" style="background-color: white;"><ul class="ccm-section-items"><li>1 recipe tortilla cups (see notes)</li><li>1/2 pound extra lean ground beef or turkey (227g)</li><li>3 cloves of garlic, peeled and minced</li><li>1 (15oz/425g) tin of black beans or kidney beans, drained and rinsed</li><li>1 (8 ounce/227g) jar of taco sauce</li><li>3/4 cup (98g) sweet corn (optional)</li><li>1 TBS chili powder (in the UK do not use regular chili powder, but a very mild one)</li><li>6 cups shredded romaine lettuce</li><li>2 medium tomatoes, chopped</li><li>1 green bell pepper, trimmed and chopped</li><li>4 spring onions, trimmed, washed and thinly sliced</li><li>1 medium avocado, pitted, peeled and sliced (optional)</li><li>3/4 cup (85g) grated sharp cheddar cheese</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>To serve: </b>(optional)</div><ul class="ccm-section-items"><li>Dairy sour cream</li><li>salsa</li><li>taco sauce</li><li>lime wedges</li></ul></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoO1K10bG4VQJrhQo3qGaZ58V5M5j3myoXVkIBQFws_xKkHCUOh_q8o_MEj006DEnZXbu8ioy2sZZSOZahKhZhPliATa416t9VEZ0JWHnCp7AYjnZoMU8NzJ5kSqIO44Xgq4ecDVoE58-0W6fINkQfkoMEQS8nV-9IGQ5U6BXP6xcP71Zr-zTj0PcpQU/s2920/four.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="2349" data-original-width="2920" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoO1K10bG4VQJrhQo3qGaZ58V5M5j3myoXVkIBQFws_xKkHCUOh_q8o_MEj006DEnZXbu8ioy2sZZSOZahKhZhPliATa416t9VEZ0JWHnCp7AYjnZoMU8NzJ5kSqIO44Xgq4ecDVoE58-0W6fINkQfkoMEQS8nV-9IGQ5U6BXP6xcP71Zr-zTj0PcpQU/w640-h514/four.jpg" title="Taco Salad" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Where I live there, as compared to when I was living in the U.K. there are a lot of Tex Mex Ingredients available, so that is not really a problem. In the last few years I was in the U.K. they were becoming fairly common over there as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used ground Turkey for my salad as I am not overly fond of ground beef. You will want to use lean turkey or beef regardless. This helps to keep it on the healthier side.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Chili powder in the U.K. is unadulterated with anything. It is PURE ground dried red chilies. Do NOT use this as it will blow your head off. In North America the chili powder has had things added to it like oregano, etc. In the U.K. I would be tempted to use a package of Taco seasoning mix, rather than the chili powder to be honest. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you do use the regular chili powder, you will not need much. This all depends on how spicy you like things, and by that I mean HOT. I would start off with 1/4 tsp and work my way up gradually from that!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Everything else is pretty much self explanatory. I used 9-inch tortillas to make the bowls.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This meat filling is also very good in quesadillas, layered with some cheese for grilling.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wn5Z7FXHGTdNNDKbZ3IDPmYG9HFYZ3M_wSZXhuowWCNreb6XYxzF1AVzsYCcgYs-1OMXMNCcNyehnjBq6ts-_YLt1CHZoaQJJzGY3uSl2vn33ukQpLAdF2-JRxfr6O_uqUx7awTRHJgROs89a7XKIl8AIBxhZHAXF_i5U1dhStwbG1jTNTQklK33KUo/s4823/new.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="3744" data-original-width="4823" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wn5Z7FXHGTdNNDKbZ3IDPmYG9HFYZ3M_wSZXhuowWCNreb6XYxzF1AVzsYCcgYs-1OMXMNCcNyehnjBq6ts-_YLt1CHZoaQJJzGY3uSl2vn33ukQpLAdF2-JRxfr6O_uqUx7awTRHJgROs89a7XKIl8AIBxhZHAXF_i5U1dhStwbG1jTNTQklK33KUo/w640-h496/new.jpg" title="Taco Salad" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE TACO SALAD</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is such a simple salad to make and oh so delicious! Simple ingredients put together in the most delicious way!</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Prepare the tortilla cups (see notes) and set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Brown the turkey or ground beef in a medium skillet over moderate heat until the juices run clear. Add the garlic and cook for about 30 seconds longer. Drain off any fat that has accumulated.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9bv3fWZhl0lR8F4H8bgh9MGBJ9K-WrGPjj-WmLZWqUPfwRMFlN-te5f4TBVaupLNquYy4GFcRuoNCklA8XikOIo6reB9bkhWpdZeDRrqApi4NH413eaGOLUMj3_2IRkuby4VGTECNVIcbAKi0FbziAuRWmCrqKSU3pbKp3jwlGsaD_llGXfHrsjaE1c/s5015/seven.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="3525" data-original-width="5015" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio9bv3fWZhl0lR8F4H8bgh9MGBJ9K-WrGPjj-WmLZWqUPfwRMFlN-te5f4TBVaupLNquYy4GFcRuoNCklA8XikOIo6reB9bkhWpdZeDRrqApi4NH413eaGOLUMj3_2IRkuby4VGTECNVIcbAKi0FbziAuRWmCrqKSU3pbKp3jwlGsaD_llGXfHrsjaE1c/w640-h450/seven.jpg" title="Taco Salad" width="640" /></a></div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Stir in the beans, taco sauce, corn and chili powder. Bring to the boil, then reduce the heat and cover. Simmer on low heat for 10 minutes.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Combine the lettuce, tomatoes, peppers and spring onions.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">To serve divide the lettuce mixture amongst the taco shells (baskets). Top each with a portion of the meat sauce and, if desired avocado slices. Sprinkle with the grated cheese, dividing it equally.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">If desired serve with additional taco sauce, salsa, or sour cream.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChdbJF19oCqpmhl0SttVzF40vQNVxUBs6YFDBfi6gsf7TQEHc9z7WPwkXTp7OdjoG-v63s_dPxTlF47bfsDWVT3r6EFT4r2sBRDpDKJ3D_lEajiRaCqb2nh92snu6LPjtTRR1XYk7IMkkgo7twk6jmSEauHFoyt3osWyHJXnzvnGYinXYdA-HwA4xPns/s2970/six.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="2109" data-original-width="2970" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgChdbJF19oCqpmhl0SttVzF40vQNVxUBs6YFDBfi6gsf7TQEHc9z7WPwkXTp7OdjoG-v63s_dPxTlF47bfsDWVT3r6EFT4r2sBRDpDKJ3D_lEajiRaCqb2nh92snu6LPjtTRR1XYk7IMkkgo7twk6jmSEauHFoyt3osWyHJXnzvnGYinXYdA-HwA4xPns/w640-h454/six.jpg" title="Taco Salad" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><h3 class="ccm-head" style="background-color: white;">Notes</h3><div class="ccm-notes-inner" style="background-color: white;"><p><strong>To make the tortilla cups:</strong> Lightly brush one side of six (9 or 10 inch) flour tortillas with a small amount of water, or spray with non-stick low fat cooking spray. Coat six oven-safe bowls or 2 cup individual casserole dishes with some cooking spray. Drape and press the tortillas, coated sides up, into the bowls or casserole dishes. Place a ball of foil into the center of each tortilla. Bake in a 350*F/180*C/ gas mark 4 oven for 15 to 20 minutes until light brown. Remove foil and leave to cool. Remove tortilla cups from the bowls once cold and either use immediately, or store in an airtight container for up to 5 days.</p><p><br /></p><p><br /></p></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_a-9m_92ANYrHtI3Fz8_4nch-yYS2gZDJpNhMOI-V3pxDF7JohMcdVb4uisCXfcje-widzYJGmcHUb4W_gRM04akSmR4hGBV6WhX8jeKNaQ9SN-aBQzvKQ3tD3d9lN_ASCknNCXLYZs4orvyK6v0B_dwnI01FXmkUMfCpDxMBBYFIc6HblrfIvRmBZ7w/s5015/eight.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="3525" data-original-width="5015" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_a-9m_92ANYrHtI3Fz8_4nch-yYS2gZDJpNhMOI-V3pxDF7JohMcdVb4uisCXfcje-widzYJGmcHUb4W_gRM04akSmR4hGBV6WhX8jeKNaQ9SN-aBQzvKQ3tD3d9lN_ASCknNCXLYZs4orvyK6v0B_dwnI01FXmkUMfCpDxMBBYFIc6HblrfIvRmBZ7w/w640-h450/eight.jpg" title="Taco Salad" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really loved the simplicity of this recipe. I am a no bells and whistles kind of a gal. You could amp it up if you wanted to depending on the toppings you choose to use, and even amp up the filling by adding green chilies or diced jalapenos when you are browning the meat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you wanted to you could add a creamy Spiced Ranch Dressing to use on top. <a href="https://www.bakingoutsidethebox.com/cafe-rio-copycat-mexican-ranch-dressing-recipe/" target="_blank">This one</a> looks really good and delicious. I was happy with this just the way it was. That's me. Lazy and uncomplicated! I like the simple things in life most of all!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHGBkcuG9X2XFwtJAYKNBxiF9OqaZa3iVxj1h4MXghiTRoayQTkMq6nt5vliYWNtt_FThO2ad6GEr9GO1QyFN-BRy3evHHx8jIzlNSFHp8dWkcyfTNCKYZoZncJdQtPCbV-Shdr6gru8nKTa4FRSQFWkOy0JFkeIBQNug0GoKkAYPWoqqd4zzRTY13D0/s3544/nine.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Taco Salad" border="0" data-original-height="2605" data-original-width="3544" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHGBkcuG9X2XFwtJAYKNBxiF9OqaZa3iVxj1h4MXghiTRoayQTkMq6nt5vliYWNtt_FThO2ad6GEr9GO1QyFN-BRy3evHHx8jIzlNSFHp8dWkcyfTNCKYZoZncJdQtPCbV-Shdr6gru8nKTa4FRSQFWkOy0JFkeIBQNug0GoKkAYPWoqqd4zzRTY13D0/w640-h470/nine.jpg" title="Taco Salad" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div>If you are a fan of main dish salads, you might also enjoy the following:<div><br /></div><div><br /></div><div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.theenglishkitchen.co/2018/09/grilled-chicken-caesar-salad.html" rel="" style="background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px) !important; background-position: 0px 0.7em !important; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;" target="_blank">GRILLED CHICKEN CAESAR SALAD</a></b> - This has always been my favorite of all salads. Far too often I have ordered one in a restaurant only to be disappointed when it arrives, with limp lettuce which has seen better days, chicken you have to hunt for and a less than flavor-filled dressing. </span><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">This homemade salad will not disappoint! Lovely seasoned and grilled chicken, crisp romaine lettuce, pieces of crispy bacon, homemade crispy croutons and a tangy flavor filled </span></span><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">Caesar</span><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"> dressing!</span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><b style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><a href="https://theenglishkitchen.blogspot.com/2018/06/bacon-egg-salad.html" rel="" style="background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px) !important; background-position: 0px 0.7em !important; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;" target="_blank">BACON AND EGG SALAD</a> </b><span style="letter-spacing: 0.3px;">- A wonderful main dish salad. Here you have crisp hearts of romaine lettuce, topped with rich quartered boiled egg, crispy bacon, grilled tomatoes and crisp homemade buttery croutons. With its fabulous creamy dressing, you can have your bacon and eat it too!</span></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="letter-spacing: 0.3px;"><br /></span></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="letter-spacing: 0.3px;"><br /></span></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="letter-spacing: 0.3px;"><br /></span></span></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="letter-spacing: 0.3px;"><br /></span></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><a href="https://www.theenglishkitchen.co/2018/06/turkey-sour-cherry-almond-pasta-salad.html" rel="" style="background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px) !important; background-position: 0px 0.7em !important; background-repeat: no-repeat; border: 0px; color: black; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;" target="_blank"><b style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">TURKEY, SOUR CHERRY & ALMOND PASTA SALAD</b></a><span style="letter-spacing: 0.3px;"> - With its delicious sweet and sour poppyseed dressing, this salad is a really winning combination of cooked shredded turkey, tangy sour cherries, farfalle (bowtie) pasta, and blue cheese crumbles. Serve on a bed of shredded ice berg lettuce which adds an additional layer of crispness.</span></span></span></span></div><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQn83hVay80TX85SpnEIRMFXitLYiUjnmaprbTbvJ8Qhy641QaCaTH_dRPjs2idxTyE-wIK3KOpq5sTkf_dKZYdblLb8OT-j8n0fktj6LgDQTx3RKjcbslDsVUA1xdkyEn4T4GZ16880QLFbwj4Ox2KW3q-yQCqNLBHX0-YcqK8DgV0snCWJnuIJbm-Y/w640-h474/Cover%20taco%20salad.jpg","name":"Taco Salad","cookTime":"PT30M","totalTime":"PT30M","description":"A delicious main meal salad that can be made with either ground turkey or beef. You can make it with or without the tortilla cups (see notes.) This recipe has been pleasing people since the late 1960's and is a real favorite luncheon dish with the ladies!","yield":"6","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 recipe tortilla cups (see notes)","1/2 pound extra lean ground beef or turkey (227g)","3 cloves of garlic, peeled and minced","1 (15oz/425g) tin of black beans or kidney beans, drained and rinsed","1 (8 ounce/227g) jar of taco sauce","3/4 cup (98g) sweet corn (optional)","1 TBS chili powder (in the UK do not use regular chili powder, but a very mild one)","6 cups shredded romaine lettuce","2 medium tomatoes, chopped","1 green bell pepper, trimmed and chopped","4 spring onions, trimmed, washed and thinly sliced","1 medium avocado, pitted, peeled and sliced (optional)","3/4 cup (85g) grated sharp cheddar cheese","Dairy sour cream","salsa","taco sauce","lime wedges"],"recipeInstructions":["Prepare the tortilla cups (see notes) and set aside.","Brown the turkey or ground beef in a medium skillet over moderate heat until the juices run clear. Add the garlic and cook for about 30 seconds longer. Drain off any fat that has accumulated.","Stir in the beans, taco sauce, corn and chili powder. Bring to the boil, then reduce the heat and cover. Simmer on low heat for 10 minutes.","Combine the lettuce, tomatoes, peppers and spring onions.","To serve divide the lettuce mixture amongst the taco shells. Top each with a portion of the meat sauce and, if desired avocado slices. Sprinkle with the grated cheese, dividing it equally.","If desired serve with additional taco sauce, salsa, or sour cream."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710173185328" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">6</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Taco Salad" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQn83hVay80TX85SpnEIRMFXitLYiUjnmaprbTbvJ8Qhy641QaCaTH_dRPjs2idxTyE-wIK3KOpq5sTkf_dKZYdblLb8OT-j8n0fktj6LgDQTx3RKjcbslDsVUA1xdkyEn4T4GZ16880QLFbwj4Ox2KW3q-yQCqNLBHX0-YcqK8DgV0snCWJnuIJbm-Y/w640-h474/Cover%20taco%20salad.jpg" title="Taco Salad" /></div><h3 class="ccm-name">Taco Salad</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Cook time: 30 Min</span><span class="ccm-time-child">Total time: 30 Min</span></div><div class="ccm-summary">A delicious main meal salad that can be made with either ground turkey or beef. You can make it with or without the tortilla cups (see notes.) This recipe has been pleasing people since the late 1960's and is a real favorite luncheon dish with the ladies!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 recipe tortilla cups (see notes)</li><li>1/2 pound extra lean ground beef or turkey (227g)</li><li>3 cloves of garlic, peeled and minced</li><li>1 (15oz/425g) tin of black beans or kidney beans, drained and rinsed</li><li>1 (8 ounce/227g) jar of taco sauce</li><li>3/4 cup (98g) sweet corn (optional)</li><li>1 TBS chili powder (in the UK do not use regular chili powder, but a very mild one)</li><li>6 cups shredded romaine lettuce</li><li>2 medium tomatoes, chopped</li><li>1 green bell pepper, trimmed and chopped</li><li>4 spring onions, trimmed, washed and thinly sliced</li><li>1 medium avocado, pitted, peeled and sliced (optional)</li><li>3/4 cup (85g) grated sharp cheddar cheese</li></ul></div><div class="ccm-section"><div class="ccm-section-title">To serve: (optional)</div><ul class="ccm-section-items"><li>Dairy sour cream</li><li>salsa</li><li>taco sauce</li><li>lime wedges</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Prepare the tortilla cups (see notes) and set aside.</li><li>Brown the turkey or ground beef in a medium skillet over moderate heat until the juices run clear. Add the garlic and cook for about 30 seconds longer. Drain off any fat that has accumulated.</li><li>Stir in the beans, taco sauce, corn and chili powder. Bring to the boil, then reduce the heat and cover. Simmer on low heat for 10 minutes.</li><li>Combine the lettuce, tomatoes, peppers and spring onions.</li><li>To serve divide the lettuce mixture amongst the taco shells. Top each with a portion of the meat sauce and, if desired avocado slices. Sprinkle with the grated cheese, dividing it equally.</li><li>If desired serve with additional taco sauce, salsa, or sour cream.</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p><strong>To make the tortilla cups:</strong> Lightly brush one side of six (9 or 10 inch) flour tortillas with a small amount of water, or spray with non-stick low fat cooking spray. Coat six oven-safe bowls or 2 cup individual casserole dishes with some cooking spray. Drape and press the tortillas, coated sides up, into the bowls or casserole dishes. Place a ball of foil into the center of each tortilla. Bake in a 350*F/180*C/ gas mark 4 oven for 15 to 20 minutes until light brown. Remove foil and leave to cool. Remove tortilla cups from the bowls once cold and either use immediately, or store in an airtight container for up to 5 days.</p></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] 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</div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com0tag:blogger.com,1999:blog-7100882347408067241.post-54446402244214326592024-03-11T06:00:00.135+00:002024-03-11T06:00:00.129+00:0020-Minute White Chicken Chili (small batch)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOZgBBMn1ZD4jPxTFFDc4f_FC-sl-iwhwSWSX8ofjN8B1vDUN88zJ62wGhR2ZUUxRRp22FY-ZQjEzCQ7Yv2QKkXtMLtGXqUSsJTrOqjLlF9k1JlpGb1dfrdADhacEFtEAQaO6oj-k9U2UjjXfu8GCVK5hs98zKW7YRERJSy7tE68utnDkZeRqnIKJNPs/s2880/cover%20chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2160" data-original-width="2880" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOZgBBMn1ZD4jPxTFFDc4f_FC-sl-iwhwSWSX8ofjN8B1vDUN88zJ62wGhR2ZUUxRRp22FY-ZQjEzCQ7Yv2QKkXtMLtGXqUSsJTrOqjLlF9k1JlpGb1dfrdADhacEFtEAQaO6oj-k9U2UjjXfu8GCVK5hs98zKW7YRERJSy7tE68utnDkZeRqnIKJNPs/w640-h480/cover%20chili.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">We are having a spate of really cold weather here. Winter's last hurrah. Well, I guess it isn't really all that cold temperature-wise (just above freezing), but strong winds make it particularly biting. This is soup and stew weather!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am a huge fan of white chili's. I prefer them over the red chili's, but that is because I am not a real lover of ground beef. You do not often see me cooking with it here in my kitchen. I much prefer poultry.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This recipe for White Chicken Chili is one that I adapted from a recipe I found in a cookbook entitled A Bountiful Kitchen by <a href="https://abountifulkitchen.com/" target="_blank">Si Foster</a>. </div><br /> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZlgtmuslEWGtpUKXbqE2bREudAIkF5uCkaDHbZeQGQ9wBF7IuPSU7tssS66ZA5DIlw6AZyP5UIx99gm671HzzsQ7OhUS_r71YGwGocMmmq1dyVU3Hsk1uhKOdqatPqt6Jzxye3_LsHmvQ1aQ66LyH5WvoNTz_wtG2nd7PJxR5xDjz1G0FnfioEWF_F8/s3011/420646269_1103421307566154_3633844557756933557_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2534" data-original-width="3011" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZlgtmuslEWGtpUKXbqE2bREudAIkF5uCkaDHbZeQGQ9wBF7IuPSU7tssS66ZA5DIlw6AZyP5UIx99gm671HzzsQ7OhUS_r71YGwGocMmmq1dyVU3Hsk1uhKOdqatPqt6Jzxye3_LsHmvQ1aQ66LyH5WvoNTz_wtG2nd7PJxR5xDjz1G0FnfioEWF_F8/w640-h538/420646269_1103421307566154_3633844557756933557_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">My mom used to make what she called chili con carne for my dad. My father loved the chili from Tim Hortons, and she would make it for him at home. I was never particularly fond of it. This is not that chili. I believe my mom got her recipe from a can of tomato soup and it was basically a can of soup, some hamburger, a can of tomatoes, and a can of beans. Oh, and some chili powder. Again, this is <i><span style="font-size: large;">not</span></i> that chili.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a delicious white chili, which is probably as quick to make as my mother's version, but I can promise you it is a whole lot tastier. (Sorry mom!) It takes relatively few ingredients and goes together in a flash. If you have a saucepan, a piece of chicken and 20 minutes of time, you are well on your way to making this!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A few store cupboard ingredients, and a whole lotta love is all it takes. I have used a fresh jalapeno chili for this smaller sized version, but if you only have canned chopped chilies, you can use some of those in it's place. (The rest will freeze.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This chili is so easy and quick to make, even a beginning cook can master it! Once again, it <span style="font-size: large;"><i>is</i></span> delicious and sized perfectly for the smaller family, but can easily be doubled or tripled. I promise you!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEL6-fnoXC3V8AbSWIjYN7A8YhIKXLNbHbJJY2Ip10Ly1GHwNmS7OAdFl4IWMLEGeYK7NB-wuc9orp1FMSQEpe0BYb9FJzLDnqbdt4fqbzf98NePRDMP0pJZCfYepYxvLlFf423Ce3Au9maPYQjh3YoZ_8_igb9E7wMNC1OtMYVFO9BUd14jcfW4ZEmQ/s3646/420653061_1092094172037242_3785825509570028562_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2749" data-original-width="3646" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEL6-fnoXC3V8AbSWIjYN7A8YhIKXLNbHbJJY2Ip10Ly1GHwNmS7OAdFl4IWMLEGeYK7NB-wuc9orp1FMSQEpe0BYb9FJzLDnqbdt4fqbzf98NePRDMP0pJZCfYepYxvLlFf423Ce3Au9maPYQjh3YoZ_8_igb9E7wMNC1OtMYVFO9BUd14jcfW4ZEmQ/w640-h482/420653061_1092094172037242_3785825509570028562_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><b>WHAT YOU NEED TO MAKE 20 MINUTE WHITE CHICKEN CHILI</b></div><div><br /></div><div>A few simple ingredients and about half an hours time. Oh and a hearty appetite!</div><div><br /></div><div><br /></div><div><div class="ccm-section" style="background-color: white;"><ul class="ccm-section-items"><li>1 small onion, peeled and finely chopped</li><li>1/2 TBS light olive oil</li><li>1 large boneless, skinless chicken breast</li><li>1 fresh lime, divided</li><li>fine sea salt and freshly ground black pepper to taste</li><li>1 clove of garlic, peeled and minced</li><li>1 fresh jalapeno chili, trimmed, deseeded and chopped</li><li>1 tin (15 oz/425g) cannellini beans, undrained</li><li>1 1/2 cups (360ml) chicken broth</li><li>1 cup (150g) sweet corn (frozen or canned)</li><li>3/4 tsp ground coriander</li><li>3/4 tsp ground cumin</li><li>1/2 cup (120ml) cream</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>To serve: </b>(all optional)</div><ul class="ccm-section-items"><li>Grated jack cheese</li><li>tortilla chips</li><li>chopped spring onions</li><li>sour cream</li><li>tortilla chips</li><li>reserved lime wedges</li></ul><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FnH6VoZQaeXLmoo9wFGyeKVsJ3Eo5JDZuDlVdh7XjjhqFMnvd_5Prc3A57EKmlmKcrWoT4xnexD-c6ivAZpgWKqYx0qa2N8FQccdNJUuYRPnedCZPyKGI3c9QJvC0t7yHLfyJk8ABf6wfKlNElH4rJtvKSen4-3jYFGG-9_NvJwElGIQi0VlJjlUqFI/s3028/427935050_1107320296978126_8987273960105156843_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="1862" data-original-width="3028" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FnH6VoZQaeXLmoo9wFGyeKVsJ3Eo5JDZuDlVdh7XjjhqFMnvd_5Prc3A57EKmlmKcrWoT4xnexD-c6ivAZpgWKqYx0qa2N8FQccdNJUuYRPnedCZPyKGI3c9QJvC0t7yHLfyJk8ABf6wfKlNElH4rJtvKSen4-3jYFGG-9_NvJwElGIQi0VlJjlUqFI/w640-h394/427935050_1107320296978126_8987273960105156843_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">When chicken breasts are on offer I will buy a package and then freeze them individually, bagging them in zip lock baggies, and then popping all of the baggies into a larger zip lock baggie. These thaw out really quickly. I just take one out, pop it into a saucepan of cold water and about an hour later I have a chicken breast ready to use in whatever way I want!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The original recipe used canned chilies, but since this was a much smaller version, I adapted it to use one fresh green jalapeno, which was perfect for this size. The larger recipe used a whole clove of garlic, and I felt to leave that the same for this smaller version. It worked fine.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can use any tinned white bean to make this chili. Haricot beans also work very well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLgh63o1e3qYExk1BYbYIvZ1CXg6HuhyphenhyphenZ7fksYJaPFoRE9__ckFlMIJZTWKY4sH-y5vHK06whnNnmPopbIr6V0Xds9OvTynTmS98ZN349o3MmklMaVdQkjmBOszaTmme34hCxKGKhs09-T50eRFrAPRBxNe2w9wXSNF67MFK4kI9BRAG0_I33RGemLQU/s3240/429570909_709625671059915_2734753436641629913_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2326" data-original-width="3240" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLgh63o1e3qYExk1BYbYIvZ1CXg6HuhyphenhyphenZ7fksYJaPFoRE9__ckFlMIJZTWKY4sH-y5vHK06whnNnmPopbIr6V0Xds9OvTynTmS98ZN349o3MmklMaVdQkjmBOszaTmme34hCxKGKhs09-T50eRFrAPRBxNe2w9wXSNF67MFK4kI9BRAG0_I33RGemLQU/w640-h460/429570909_709625671059915_2734753436641629913_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE 20 MINUTE WHITE CHICKEN CHILI</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This really takes only 20 minutes to make. Its incredibly delicious. Sized for the smaller family you can double or triple this recipe to feed more! Times should remain the same.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Heat the oil in a medium saucepan. Add the onion and chopped chili. Cook and stir over medium heat until beginning to soften.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Season the chicken breast all over with salt and black pepper. Place on top of the softened onion and chili in the saucepan. Cut the lime in half and squeeze half of the juice over top of the chicken. (Reserve the other half to serve with the finished soup.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYcQrnvDLWStj0U3t36R5BSs_5fHMyT64hyTV0yDySd8kEFGXi680UF3rTjh3v2YdoOSwPMWnodZezE3LniGvZ5pLUTDAaMglGKiYDWKwvkzAVf6whMs-1xY1PVhTDxUpxD7YTFM8bOCWijqY3llN1Tw_fMf_YTMaG0EisCoTvkvpIk5qEb3_JyrlhCs/s3394/431786671_1728796934277586_891468134105672315_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2097" data-original-width="3394" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYcQrnvDLWStj0U3t36R5BSs_5fHMyT64hyTV0yDySd8kEFGXi680UF3rTjh3v2YdoOSwPMWnodZezE3LniGvZ5pLUTDAaMglGKiYDWKwvkzAVf6whMs-1xY1PVhTDxUpxD7YTFM8bOCWijqY3llN1Tw_fMf_YTMaG0EisCoTvkvpIk5qEb3_JyrlhCs/w640-h396/431786671_1728796934277586_891468134105672315_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Cover the saucepan and cook for 8 minutes, turning halfway through the cook time, until the chicken is cooked through, no longer pink and the juices run clear. (Obviously if your piece of chicken is very large or thick, it may take longer.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Remove the chicken to a cutting board and shred using two forks.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Add the garlic to the saucepan and cook for 30 seconds, then stir in the coriander and cumin. Cook for a further 30 seconds or so until quite aromatic.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcXrlkxZP4JRj99bid_GwhHGhNl11yxWOGpq2NzhiWcoTf8d98DuR0M7C4FdfNpGp5qU7rR3NLAtq1HwEmUi-BzQro7_rDBgePvUMTHP23ji9r0unLmhx9-KRcJZf-iNgDgdd3kqP1OKwQ2iEeeZZ98RuxdYj8gFIpOLEmypSTVEjQwJEWTYtezXArb4/s2756/431793847_1677066606033296_7272416571202387153_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="1934" data-original-width="2756" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcXrlkxZP4JRj99bid_GwhHGhNl11yxWOGpq2NzhiWcoTf8d98DuR0M7C4FdfNpGp5qU7rR3NLAtq1HwEmUi-BzQro7_rDBgePvUMTHP23ji9r0unLmhx9-KRcJZf-iNgDgdd3kqP1OKwQ2iEeeZZ98RuxdYj8gFIpOLEmypSTVEjQwJEWTYtezXArb4/w640-h450/431793847_1677066606033296_7272416571202387153_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Add the beans, broth and corn to the saucepan and bring to the boil. Boil gently for 2 to 3 minutes. Reduce to a simmer. Stir in the chicken and any juices which have accumulated on the cutting board, along with the cream.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Heat through. Taste and adjust seasoning as required. Serve hot and ladled into heated bowls with your desired toppings. Delicious!</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1tgVMKSwJLeEAk_9qoGH9QrBmdnlOMXfGXxOhyphenhyphenOxhSJtoixfEmeSzcoS6jnEDdc1C0Kk1hJjBspT0A63ACANegSgcq0n0pfjx7h6algR5CTQDbEgIgAgJkZxznADnEhQNpcHbimw_lrmmZcJrSAIkZtf9Y48SZD7p44ZDi9-J3cCczcos6gMAQAYFJ4/s3168/431793852_930486598490768_5759662264063023659_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2306" data-original-width="3168" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1tgVMKSwJLeEAk_9qoGH9QrBmdnlOMXfGXxOhyphenhyphenOxhSJtoixfEmeSzcoS6jnEDdc1C0Kk1hJjBspT0A63ACANegSgcq0n0pfjx7h6algR5CTQDbEgIgAgJkZxznADnEhQNpcHbimw_lrmmZcJrSAIkZtf9Y48SZD7p44ZDi9-J3cCczcos6gMAQAYFJ4/w640-h466/431793852_930486598490768_5759662264063023659_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not only was this quick and easy to put together, but it was incredibly delicious! It tasted like a soup that you had spent hours putting together, but in reality was ready to eat in less than half an hour. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I enjoyed mine topped with a Tex Mex shredded cheese for a bit of spice, and some Crisp tortilla salad toppings as I was out of tortilla chips. This was wonderful. I also added some lime wedges/slices to squeeze over the top. This was quite simply fabulous!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaCWxDM5r4u69mg935AMM6Soc1nTgTqw0Gl7ORZxW7k__eOhuRbqMMTY3LRgFuASLiykDYixmvwTHmaoVwW8GPLC1B85sZ5UFeIgS-wNVnH04LyfNNKd99h_VJqwrqT1abGhMJk0Te9DmqiTG7AHt9eh9-nj3fph_ewA12VZksk3oULvUUT2bSPz9_MQ/s3066/432222450_147470845128178_432684540194164846_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2140" data-original-width="3066" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaCWxDM5r4u69mg935AMM6Soc1nTgTqw0Gl7ORZxW7k__eOhuRbqMMTY3LRgFuASLiykDYixmvwTHmaoVwW8GPLC1B85sZ5UFeIgS-wNVnH04LyfNNKd99h_VJqwrqT1abGhMJk0Te9DmqiTG7AHt9eh9-nj3fph_ewA12VZksk3oULvUUT2bSPz9_MQ/w640-h446/432222450_147470845128178_432684540194164846_n.jpg" title="20-Minute White Chicken Chili" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>If you are looking for delicious soups or stews to help to get you through these last cold days of Winter, then you might also be interested in the following tasty options!</div><div><br /></div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2018/01/roast-chicken-soup-with-barley-parsnips.html" target="_blank"><br /></a></b></div><div><b><a href="https://www.theenglishkitchen.co/2018/01/roast-chicken-soup-with-barley-parsnips.html" target="_blank">ROAST CHICKEN SOUP WITH BARLEY, PARSNIPS & CABBAGE</a></b> - This delicious soup <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">starts with a delicious homemade stock which is made from the carcass of a roasted chicken. I always make stock with my leftover chicken bones and then freeze it, ready to use for recipes like this hearty soup. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">For this delicious soup I combined my own homemade stock, pearl barley, grated parsnips, and cabbage with perfectly delicious results. You can use ready made stock as well if you want. </span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2021/12/tomato-beef-macaroni-soup.html" target="_blank">TOMATO, BEEF & MACARONI SOUP</a></b> - This hearty soup uses a few simple store-cupboard ingredients, and leftover cooked roast beef. You can also use browned ground beef if you don't have any leftover roast beef. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Not only is it very economical, but it is incredibly hearty and makes for a super quick mid-week or weekend supper. Especially if you pair it with some crusty bread and perhaps a salad on the side! </span></div><div><br /></div><div><br /></div><div><br /></div><br /><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOZgBBMn1ZD4jPxTFFDc4f_FC-sl-iwhwSWSX8ofjN8B1vDUN88zJ62wGhR2ZUUxRRp22FY-ZQjEzCQ7Yv2QKkXtMLtGXqUSsJTrOqjLlF9k1JlpGb1dfrdADhacEFtEAQaO6oj-k9U2UjjXfu8GCVK5hs98zKW7YRERJSy7tE68utnDkZeRqnIKJNPs/w640-h480/cover%20chili.jpg","name":"20-Minute White Chicken Chili","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","description":"White chicken chili is every bit as delicious as the red stuff. This version is quick and easy to make and perfectly sized for the smaller family.","yield":"2 - 3","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 small onion, peeled and finely chopped","1/2 TBS light olive oil","1 large boneless, skinless chicken breast","1 fresh lime, divided","fine sea salt and freshly ground black pepper to taste","1 clove of garlic, peeled and minced","1 fresh jalapeno chili, trimmed, deseeded and chopped","1 tin (15 oz/425g) cannellini beans, undrained","1 1/2 cups (360ml) chicken broth","1 cup (150g) sweet corn (frozen or canned)","3/4 tsp ground coriander","3/4 tsp ground cumin","1/2 cup (120ml) cream","Grated jack cheese","tortilla chips","chopped spring onions","sour cream","tortilla chips"],"recipeInstructions":["Heat the oil in a medium saucepan. Add the onion and chopped chili. Cook and stir over medium heat until beginning to soften.","Season the chicken breast all over with salt and black pepper. Place on top of the softened onion and chili in the saucepan. Cut the lime in half and squeeze half of the juice over top of the chicken.","Cover the saucepan and cook for 8 minutes, turning halfway through the cook time, until the chicken is cooked through, no longer pink and the juices run clear. (Obviously if your piece of chicken is very large or thick, it may take longer.)","Remove the chicken to a cutting board and shred using two forks.","Add the garlic to the saucepan and cook for 30 seconds, then stir in the coriander and cumin. Cook for a further 30 seconds or so until quite aromatic.","Add the beans, broth and corn to the saucepan and bring to the boil. Boil gently for 2 to 3 minutes. Reduce to a simmer. Stir in the chicken and any juices which have accumulated on the cutting board, along with the cream.","Heat through. Taste and adjust seasoning as required. Serve hot and ladled into heated bowls with your desired toppings. Delicious!"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4710085018222" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">2 - 3</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="20-Minute White Chicken Chili" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOZgBBMn1ZD4jPxTFFDc4f_FC-sl-iwhwSWSX8ofjN8B1vDUN88zJ62wGhR2ZUUxRRp22FY-ZQjEzCQ7Yv2QKkXtMLtGXqUSsJTrOqjLlF9k1JlpGb1dfrdADhacEFtEAQaO6oj-k9U2UjjXfu8GCVK5hs98zKW7YRERJSy7tE68utnDkZeRqnIKJNPs/w640-h480/cover%20chili.jpg" title="20-Minute White Chicken Chili" /></div><h3 class="ccm-name">20-Minute White Chicken Chili</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Total time: 20 Min</span></div><div class="ccm-summary">White chicken chili is every bit as delicious as the red stuff. This version is quick and easy to make and perfectly sized for the smaller family.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 small onion, peeled and finely chopped</li><li>1/2 TBS light olive oil</li><li>1 large boneless, skinless chicken breast</li><li>1 fresh lime, divided</li><li>fine sea salt and freshly ground black pepper to taste</li><li>1 clove of garlic, peeled and minced</li><li>1 fresh jalapeno chili, trimmed, deseeded and chopped</li><li>1 tin (15 oz/425g) cannellini beans, undrained</li><li>1 1/2 cups (360ml) chicken broth</li><li>1 cup (150g) sweet corn (frozen or canned)</li><li>3/4 tsp ground coriander</li><li>3/4 tsp ground cumin</li><li>1/2 cup (120ml) cream</li></ul></div><div class="ccm-section"><div class="ccm-section-title">To serve: (all optional)</div><ul class="ccm-section-items"><li>Grated jack cheese</li><li>tortilla chips</li><li>chopped spring onions</li><li>sour cream</li><li>tortilla chips</li><li>reserved lime wedges</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Heat the oil in a medium saucepan. Add the onion and chopped chili. Cook and stir over medium heat until beginning to soften.</li><li>Season the chicken breast all over with salt and black pepper. Place on top of the softened onion and chili in the saucepan. Cut the lime in half and squeeze half of the juice over top of the chicken. (Reserve the other half to serve with the finished soup.)</li><li>Cover the saucepan and cook for 8 minutes, turning halfway through the cook time, until the chicken is cooked through, no longer pink and the juices run clear. (Obviously if your piece of chicken is very large or thick, it may take longer.)</li><li>Remove the chicken to a cutting board and shred using two forks.</li><li>Add the garlic to the saucepan and cook for 30 seconds, then stir in the coriander and cumin. Cook for a further 30 seconds or so until quite aromatic.</li><li>Add the beans, broth and corn to the saucepan and bring to the boil. Boil gently for 2 to 3 minutes. Reduce to a simmer. Stir in the chicken and any juices which have accumulated on the cutting board, along with the cream.</li><li>Heat through. Taste and adjust seasoning as required. Serve hot and ladled into heated bowls with your desired toppings. Delicious!</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum="7"] 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type="text/javascript"></script><!--END The Recipe Box--><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdeQoyw5vvHcVvbncm_GE22tzrh5n7DcLAHgdNNkw-Xz-8g-fAhBjFgUbziEmeqery2Ih6fpv2qlf1Af91TWsGIsvX1PRXIEn8kCDL9RHQuIrw6Pia3kbM148jaxxw4Em_iWQJk6tt4OSN2vtfrU9qTU0xO1Lz9VenQ-fqDPyu2NnY4YJm-F46yYq5XI/s3545/end%20chili.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="20-Minute White Chicken Chili" border="0" data-original-height="2587" data-original-width="3545" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdeQoyw5vvHcVvbncm_GE22tzrh5n7DcLAHgdNNkw-Xz-8g-fAhBjFgUbziEmeqery2Ih6fpv2qlf1Af91TWsGIsvX1PRXIEn8kCDL9RHQuIrw6Pia3kbM148jaxxw4Em_iWQJk6tt4OSN2vtfrU9qTU0xO1Lz9VenQ-fqDPyu2NnY4YJm-F46yYq5XI/w640-h468/end%20chili.jpg" title="20-Minute White Chicken Chili" width="640" /></a></div><br /><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com1tag:blogger.com,1999:blog-7100882347408067241.post-85354722494715370532024-03-10T06:00:00.148+00:002024-03-10T06:00:00.144+00:00Meals of the Week, Sunday March 3rd to Saturday March 9, 2024<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcFn3dv5DTkRKkQnFJuxJh2Y_w-Mh7OOZBLeSi4D4UTPI2_j4RZ_bMfMl206R4YqzBAAViezKcMlrOZpitZtSq6cr8JafgEZCzGY4Sz3oRHEylTypE9wD7aj4ljs7yZHvkdiHKY6vrPZSe9LG9NREGlu1ulPd22n7PhVp8AwVALN2Wp1uhuqyApMhDrM/s2000/Blank%202000%20x%202000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meals of the Week, Sunday March 3rd to Saturday March 9, 2024" border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcFn3dv5DTkRKkQnFJuxJh2Y_w-Mh7OOZBLeSi4D4UTPI2_j4RZ_bMfMl206R4YqzBAAViezKcMlrOZpitZtSq6cr8JafgEZCzGY4Sz3oRHEylTypE9wD7aj4ljs7yZHvkdiHKY6vrPZSe9LG9NREGlu1ulPd22n7PhVp8AwVALN2Wp1uhuqyApMhDrM/w640-h640/Blank%202000%20x%202000.jpg" title="Meals of the Week, Sunday March 3rd to Saturday March 9, 2024" width="640" /></a></div><br /> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here we are another Sunday, another meals of the week post. The one where I share every main meal that I have cooked, eaten and enjoyed over the past seven days. This week is slightly different as I spent the earlier portion of the week feeling quite ill, having come down with a tummy bug, or what they call in the U.K. . . . "The Winter Vomiting Bug."</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I know. Not nice and let me tell you I did not feel very nice. It actually took me a few days to feel back in the pink of things and was not a very nice way to end my daughter's visit with me. My sister ended up having to take her home for me on Sunday. I hated ending our visit on such a sour note, but it could not be helps. In life, these things happen!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Never fear though, for those days that I was not fit and hale and feeling like eating much, I have substituted some tasty options in the place. Things that I feel you might like and which would work well with the rest of the week's dinner dishes, along with suggestions of what you might also enjoy with them.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did go out to eat twice. Once with my sister and dad, and once with my daughter and her husband. In those instances I have substituted a "like" option for you to enjoy that you can cook at home.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I hope that you enjoy the options I have chosen for you this week, and that you will be inspired to want to cook at least a few of them for yourself!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnxkT9YkLDDkLujMg3xhnfCTiEPr4OjtpAQchC27JCBkwAbcTmpBPN4itMrxfCXkv7v9CA_XlTpB9ehXMSFIOljD4GLs5FjN1AEn9g5bNlkbDcrf4ryiofGV-3vfaWCTwhejbx5SlL79-WjAn6MjFbnxEQMdteTdoV7999SCNgVoNHcnQCdenBME1YJQ/s640/lamb%20chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Lamb Chops with Lemon, Honey & Thyme" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnxkT9YkLDDkLujMg3xhnfCTiEPr4OjtpAQchC27JCBkwAbcTmpBPN4itMrxfCXkv7v9CA_XlTpB9ehXMSFIOljD4GLs5FjN1AEn9g5bNlkbDcrf4ryiofGV-3vfaWCTwhejbx5SlL79-WjAn6MjFbnxEQMdteTdoV7999SCNgVoNHcnQCdenBME1YJQ/w640-h480/lamb%20chops.JPG" title="Lamb Chops with Lemon, Honey & Thyme" width="640" /></a></div><br /><br /><p></p><p><b> SUNDAY, March 3rd</b>. - I did not cook or eat on this day</p><p><br /></p><p>I was still in the throes of my stomach flu, so there was no cooking or eating going on. I pretty much lay around all day as I was feeling very unwell. I did not go to my sister's for supper. She came and got my daughter and took her home for me.</p><p><br /></p><p>I thought it would be good to showcase my recipe for <b><a href="https://www.theenglishkitchen.co/2023/03/lamb-chops-with-honey-lemon-thyme.html" target="_blank">LAMB CHOPS WITH HONEY & LIME</a></b> however. These make a great Sunday Lunch. They are tender and juicy and full of lovely flavors. I would serve them with some pan fried potatoes and a vegetable on the side.</p><p><br /></p><p>Now I am all better I sure wish I had a plate of those to enjoy! Quite simply delicious!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwVp-s_0ShPo8Wfp4wjct_ybgrnjax76GiYM74NhLL5LGXsqnk90A9xQhMVrALzrOmsAEOQWokaT4LKQEYfGBRs3kqxAnVYSRJhHy1rKJeB1JedQfK14rLODRenOHeP_U-kUbV4A7Kc7w1Q6ZdJu8OcDUu_kjFm23ezj8MNLgA_2d_HWsqLAONsAPjKk/s640/macaroni%20cheese%20frittata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="434" data-original-width="640" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpwVp-s_0ShPo8Wfp4wjct_ybgrnjax76GiYM74NhLL5LGXsqnk90A9xQhMVrALzrOmsAEOQWokaT4LKQEYfGBRs3kqxAnVYSRJhHy1rKJeB1JedQfK14rLODRenOHeP_U-kUbV4A7Kc7w1Q6ZdJu8OcDUu_kjFm23ezj8MNLgA_2d_HWsqLAONsAPjKk/w640-h434/macaroni%20cheese%20frittata.jpg" title="Macaroni Cheese Frittata" width="640" /></a></div><br /><p><br /></p><p><b>MONDAY, March 4th -<a href="https://www.theenglishkitchen.co/2024/03/macaroni-cheese-frittata.html" target="_blank"> Macaroni Cheese Frittata</a></b></p><p><br /></p><p>I was still not feeling great on Monday. I did make a Macaroni Cheese Frittata for my supper, but really couldn't eat a lot of it. It was delicious and I had thought that the simplicity of it would be great, but my tummy was still not really settled. I ended up gnawing on some toast and froze the frittata.</p><p><br /></p><p>Frittata, however, makes for a lovely light supper or lunch. This one is really nice. It is simple enough to make and is delicious served hot or warm, or even at room temperature. It makes a great portable lunch as well, for just this reason and is fabulous taken on picnics. I would suggest having some salad with it, and or chips (fries).</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmfwIANO67kz-3aA2N15FCcH0MfY_M0X_gaKybJD6QJqIXUZ0TzX_PlFWsULDNG6dslPyodoqM5mpz1-zU3rldnI2mOQkAZZ61baQJN5UB_SuF8zjLO-_sfv9x5kbwXhGoo9bLx7OJCkCwcbLdxN1LXnmknGjR9_k0xlGl-7aSU8x9pZYx0XC5yg0PiM/s640/Garlic%20Butter%20sausages.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Garlic Butter Sausages & Broccoli Skillet" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcmfwIANO67kz-3aA2N15FCcH0MfY_M0X_gaKybJD6QJqIXUZ0TzX_PlFWsULDNG6dslPyodoqM5mpz1-zU3rldnI2mOQkAZZ61baQJN5UB_SuF8zjLO-_sfv9x5kbwXhGoo9bLx7OJCkCwcbLdxN1LXnmknGjR9_k0xlGl-7aSU8x9pZYx0XC5yg0PiM/w640-h480/Garlic%20Butter%20sausages.JPG" title="Garlic Butter Sausages & Broccoli Skillet" width="640" /></a></div><br /><p><br /></p><p><b>TUESDAY, March 5th - <a href="https://www.theenglishkitchen.co/2023/03/garlic-butter-sausages-broccoli-skillet.html" target="_blank">Garlic Butter Sausages & Broccoli Skillet</a> </b></p><p><br /></p><p>I did manage to keep down some toast and soup on this day, so no meals again. I was taking it slow. But for this day I am suggesting my recipe for Garlic Butter Sausages & Broccoli Skillet. Quick, easy to make and very nourishingly delicious!</p><p><br /></p><p>Thick sausages are cooked and browned in a skillet with some butter and garlic, once done they are removed and set aside. Broccoli (on this day I used a broccoflower) or even green beans are blanched and then sauteed in the pan juices. I served with a baked sweet potato and it was a really delicious supper!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAveQUPhXPBc1DOiFB5PF_hT4sbaOI0qvaWBSdpbargoFZMgYW4u4HF9inDvMxj8b9KyJ9E3FLuJSBTuzo5-dRyioIaPEqEG43WaDftQ2fBC99sohaQWeiTH-xUbkIJNPbv7S4Rj9KK3d1JJL4uRx_QsmI_YD2D2LZ6rMihBEpTGwkhf7I_K8Ua-rH_M/s640/cbe%20steak%20and%20onion%20gravy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cube Steak and Onion Gravy" border="0" data-original-height="484" data-original-width="640" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAveQUPhXPBc1DOiFB5PF_hT4sbaOI0qvaWBSdpbargoFZMgYW4u4HF9inDvMxj8b9KyJ9E3FLuJSBTuzo5-dRyioIaPEqEG43WaDftQ2fBC99sohaQWeiTH-xUbkIJNPbv7S4Rj9KK3d1JJL4uRx_QsmI_YD2D2LZ6rMihBEpTGwkhf7I_K8Ua-rH_M/w640-h484/cbe%20steak%20and%20onion%20gravy.JPG" title="Cube Steak and Onion Gravy" width="640" /></a></div><br /><p><br /></p><p><b>WEDNESDAY, March 6th - <a href="https://www.theenglishkitchen.co/2023/03/cube-steak-onion-gravy.html" target="_blank">Cube Steak and Mushroom Gravy</a></b></p><p><br /></p><p>Dinner out with Dad, Cindy and Hazel. I was feeling much better by Wednesday and ventured out for supper with my father and sister and Hazel. We went to the <b><a href="https://www.facebook.com/profile.php?id=61554837034992" target="_blank">Big Scoop Family Restaurant and Takeaway</a></b>. They had a hotdog/burger on special, which didn't really appeal to us so we went for the main menu. Dad did have a plain hot dog. Hazel had the grilled Haddock. Cindy had a double cheeseburger with onion rings. I had the turkey dinner, as I figured there was nothing on it that might set me off. It worked well and was fairy benign and easy to digest.</p><p><br /></p><p>For this day I am sharing my recipe for Cube Steak and Mushroom Gravy however. If they had had that I might have been tempted to go beyond the norm and strike out with something a bit more adventurous.</p><p><br /></p><p>I love cube steaks. They are a tasty way of having steak without breaking the bank. This is a particularly delicious way to prepare them. I love the gravy. This recipe goes very well with mashed potatoes and a vegetable on the side. Usually I would do peas and carrots. Fork tender steaks with a lush flavor-filled gravy. Quick, easy and economical as well. You can't go wrong.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsD1j3v0ZdaqASN1SYu2BWYdBAP2E30AoH-dJR28PZeWyd-4HqNVZAB0H7KVwlU4XwHctOdZQ3z3v3GLMapHVJeIgzDS7l9iG0_ehsdTVRHDmG-PBr-oFtRHCoxNts7QfBhlMe1rt5iyTOlSZi7fgnxTWK5vPPV41DZro_5ezWTDFpdjcZp0CnT-_kW4/s639/Buttrnut%20squash%20gratin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="454" data-original-width="639" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsD1j3v0ZdaqASN1SYu2BWYdBAP2E30AoH-dJR28PZeWyd-4HqNVZAB0H7KVwlU4XwHctOdZQ3z3v3GLMapHVJeIgzDS7l9iG0_ehsdTVRHDmG-PBr-oFtRHCoxNts7QfBhlMe1rt5iyTOlSZi7fgnxTWK5vPPV41DZro_5ezWTDFpdjcZp0CnT-_kW4/w640-h454/Buttrnut%20squash%20gratin.jpg" title="Butternut Squash Gratin" width="640" /></a></div><br /><p><br /></p><p><b>THURSDAY, March 7th - <a href="https://www.theenglishkitchen.co/2024/03/butternut-squash-gratin.html" target="_blank">Butternut Squash Gratin</a></b></p><p><br /></p><p>I was feeling pretty much back to normal by this point. I had some butternut squash that needed using and so I made a tasty gratin with it. This served me as a Vegetarian main, but it would also make a great side for anyone who wanted to serve it with some meat.</p><p><br /></p><p>Cubes of butternut squash were roasted in the oven with a few different herbs until just beginning to caramelize. They were then popped into a casserole and napped with a lush gruyere cheese sauce, topped with a buttery cheesy crumb and popped back into the oven until the sauce was bubbling and the crumbs were lovely and golden brown. This was delicious. I enjoyed it with a salad.</p><p><br /></p><p>Any grilled fish or chicken would be lovely on the side of this if you were wanting a meaty main. Might I suggest my <b><a href="https://www.theenglishkitchen.co/2023/01/crisp-coated-honey-mustard-baked-salmon.html" target="_blank">Crispy Coated Honey Mustard Oven Roasted Salmon</a></b>, or <b><a href="https://www.theenglishkitchen.co/2022/07/pan-fried-chicken-with-sage-garlic-lemon.html" target="_blank">Pan Fried Chicken with Sage, Garlic & Lemon.</a></b> Both would be excellent choices to serve with this tasty gratin.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduH4ERT8OMb0FXfjlO2CJ_FTjlDIUWkrDxflc-wyORHf1vncZfHkQvgc0AjCj5PwpFH70dQS3iWxvQ2i-LGGDk6N_b4KKtQGLCi4BpDgt_2RbQt8V2bTmydMyr9PfChKZr5MgMVvkB47waXwFUxCu9ufjvpSxuPZLRQdTr5QA26bOeAEs6JlM9wkpqDM/s640/Pierogi%20stuffed%20shells.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pierogi Stuffed Shells" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduH4ERT8OMb0FXfjlO2CJ_FTjlDIUWkrDxflc-wyORHf1vncZfHkQvgc0AjCj5PwpFH70dQS3iWxvQ2i-LGGDk6N_b4KKtQGLCi4BpDgt_2RbQt8V2bTmydMyr9PfChKZr5MgMVvkB47waXwFUxCu9ufjvpSxuPZLRQdTr5QA26bOeAEs6JlM9wkpqDM/w640-h480/Pierogi%20stuffed%20shells.JPG" title="Pierogi Stuffed Shells" width="640" /></a></div><br /><p><br /></p><p><b>FRIDAY, March 8th - <a href="https://www.theenglishkitchen.co/2023/03/pierogi-stuffed-shells.html" target="_blank">Pierogi Stuffed Shells</a></b></p><p><br /></p><p>Feeling like pierogis but not wanting to go to the hassle of making the dumpling dough?? Pierogi Stuffed Shells are a fabulous way of scratching that pierogi itch! You make the same cheese and potato filling but use it to stuff large pasta shells instead. Rich and delicious and topped with loads of fried onions. </p><p><br /></p><p>These are delicious served with sour cream for topping and additional fried onions. I also enjoyed a salad on the side. You know, for health reasons, lol.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlXwQxKvNjW_j-UUGLrBjsX9gxXZjckBGF4RAq-nKeXqBava6KBUwDq2yAvJ99JzvUVI4Gq22HHxhfaUEuYi8XSIBQA54PjSoyg3Ue8ka8f7QU-yeIC7y6X1uNLixme_TILRB7OYzNUHcdPVs53PEyKTW0fzh7YhGYMy8nhEAWxX3JqX_vs4hbanwFPM/s640/cover%20burger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="New England Haddock Burger" border="0" data-original-height="530" data-original-width="640" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlXwQxKvNjW_j-UUGLrBjsX9gxXZjckBGF4RAq-nKeXqBava6KBUwDq2yAvJ99JzvUVI4Gq22HHxhfaUEuYi8XSIBQA54PjSoyg3Ue8ka8f7QU-yeIC7y6X1uNLixme_TILRB7OYzNUHcdPVs53PEyKTW0fzh7YhGYMy8nhEAWxX3JqX_vs4hbanwFPM/w640-h530/cover%20burger.JPG" title="New England Haddock Burger" width="640" /></a></div><br /><p><br /></p><p><b>SATURDAY, March 9th</b> - Dinner out with Eileen and Tim</p><p><br /></p><p>I wanted to take Eileen and Tim out to celebrate his success at the Canadian Winter Special Olympics Games. He was in Calgary all last week and came home with two silver medals and a bronze in Cross Country Skiing. We are so proud of him.</p><p><br /></p><p>We went to<a href="https://www.facebook.com/AngiesFamilyRestaurant" target="_blank"> Angie's Restaurant</a>, around the corner from me, and enjoyed a lovely meal together. Tim has his usual Fish and Chips (he loves fish and chips.) Eileen had Chicken Alfredo pasta and I decided to have their Haddock Burger. In it's place I am sharing my recipe for the<a href="https://www.theenglishkitchen.co/2022/05/new-england-haddock-burger.html" target="_blank"><b> New England Haddock Burger. </b></a> <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Soft toasted buns. Crisp crumb coated perfectly cooked fish. Rich tartar sauce. Plenty of sour pickles and lettuce. What more could you ask for in a sandwich? Not a lot! </span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p>We were all very happy with our meals! (Not to mention the good service!)</p><p><br /></p><p>And those were my meals of the week for this past week. Not quite as conventional as they usually are, but I know you will forgive me. Now I am feeling back to normal, next weeks will be more in line with what I am <i>really </i>eating rather than suggestions for what you could cook and eat! I am so pleased to be feeling well again. It's no fun being sick!</p><p><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com3tag:blogger.com,1999:blog-7100882347408067241.post-75006717704172175922024-03-09T07:00:00.171+00:002024-03-09T07:00:00.135+00:00Frosted Cashew Nut Cookies<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhYIT4SqfQMcANaG6SwATg9V9Kk_AY0AE3zy0FauDNTzyhvj7lYSKPoH-O4rRCz4959ZURwJKi1eIM75O8EYv-fHh5wOWsry6JF0qsI4QlO9ROIZfNi-SxQXjU_WKlSBaJqtmKnExkk0RazETIQ-BXLbFciVrqks3G_u7jLjBT8PeNmZIRuF8ID2z6Cg/s3632/best%20cover%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2849" data-original-width="3632" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhYIT4SqfQMcANaG6SwATg9V9Kk_AY0AE3zy0FauDNTzyhvj7lYSKPoH-O4rRCz4959ZURwJKi1eIM75O8EYv-fHh5wOWsry6JF0qsI4QlO9ROIZfNi-SxQXjU_WKlSBaJqtmKnExkk0RazETIQ-BXLbFciVrqks3G_u7jLjBT8PeNmZIRuF8ID2z6Cg/w640-h502/best%20cover%20cookies.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am meeting up with my daughter and son-in-law later today to take them out for supper. My son-in-law was at the Canadian National Winter Games last week for the Special Olympics and came home with three medals. I am taking them out to celebrate his wins and I wanted to bring them a special treat as well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I thought they might both enjoy a can filled with some delicious homemade cookies. Who doesn't love a homemade cookie? This Frosted Cashew Nut Cookie recipe that I baked was adapted from a recipe I found in the Taste of Home Cookbook entitled, <a href="https://www.amazon.ca/Taste-Home-Blue-Ribbon-Winners/dp/1621457796/ref=sr_1_1?crid=606SKDLKT6FI&dib=eyJ2IjoiMSJ9.qVFDAgiFnJBAwvq93SiZ38kKo2I9una_KagK25Jf7oUpm8Knl6Yh3KtZDm7eJPteoCAm4EC5ohUIyE_RyZAFrQ.eRsu8SfzsL6-na5x5FRpgjHmZ7TEllzFfwpG8GvfEfg&dib_tag=se&keywords=Taste+of+Home%2C+Blue+Ribbon+Winners&qid=1709922211&sprefix=taste+of+home%2C+blue+ribbon+winners%2Caps%2C128&sr=8-1" target="_blank">Blue Ribbon Winners</a>. It looked fabulous. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Soft brown sugar drop cookies, loaded with plenty of salted roasted cashews and topped with a sweet and creamy browned butter frosting. What's not to love!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It was attributed to Sheila Wyum, from Rutland, North Dakota and is a recipe which won her a ribbon at her local county fair. I used to enter things at local county fairs. I know how exciting it is to win a ribbon for them! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXF7mGty1iCK31y7VtC2E6eBwt2IEiPiLvF5Uz4XRqPeRsKtg03XJxKizchSSh_36q8nGyp-PJQ2QGmCaFy6DNYYv1_FeaUWkr_PkZYNqfaxGCDFXdxTiZ0QOkgdjm1w6N01IUlEIHRW11aMCmXMhJi99HyRkpqMEsY7o6CWbDRn1NUQeb1SCCdwSkIXU/s3400/cover%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2614" data-original-width="3400" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXF7mGty1iCK31y7VtC2E6eBwt2IEiPiLvF5Uz4XRqPeRsKtg03XJxKizchSSh_36q8nGyp-PJQ2QGmCaFy6DNYYv1_FeaUWkr_PkZYNqfaxGCDFXdxTiZ0QOkgdjm1w6N01IUlEIHRW11aMCmXMhJi99HyRkpqMEsY7o6CWbDRn1NUQeb1SCCdwSkIXU/w640-h492/cover%20cookies.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">One year my sister and I each entered our Chocolate Whoopie Pies to our local county fairs, independently of each other, and in two different county's. We both came up with Blue Ribbons! It was so exciting. We both got the same prizes also. Just goes to show that those were great Whoopie Pies!<br /><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have a great fondness for cashew nuts, and I know my daughter does also. When I was a child my parents always got a couple cans of mixed salted nuts for Christmas each year. The cashew nuts inside the cans were always prized above all others! They seemed to disappear really quickly.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEBhvd5XkntTa_l8qoxlTG2VFcz8S7JzLEcyzJ6sWr511blWKN5N7-493tNqYjPVYMhJtfad6hGnXjMW64j3uOjXhJuLrjkbQIVct0NhHpHQrvFe_m4mjZabmZCAt8XpfnQaN2OnUaWBY8sMjCvIUTJ0_WHJTwt0uERNsosY2UamFEbqHMG1vIZTlcU4/s3270/429573223_938057711268531_6721796327793625026_n%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2349" data-original-width="3270" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEBhvd5XkntTa_l8qoxlTG2VFcz8S7JzLEcyzJ6sWr511blWKN5N7-493tNqYjPVYMhJtfad6hGnXjMW64j3uOjXhJuLrjkbQIVct0NhHpHQrvFe_m4mjZabmZCAt8XpfnQaN2OnUaWBY8sMjCvIUTJ0_WHJTwt0uERNsosY2UamFEbqHMG1vIZTlcU4/w640-h460/429573223_938057711268531_6721796327793625026_n%20(1).jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Eating cashew nuts, so long as you don't go overboard, can actually be quite beneficial to your diet. They promote hearth health, are beneficial to people with type 2 Diabetes, are good for the eyes, make your bones stronger, boost energy. reduce cholesterol, help with the skin and hair, improve brain function and help with inflammation. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They are also quite high in calories however, as well as causing constipation, so it is best to keep their consumption down to a dull roar. I wouldn't, personally, eat any more than 15 to 20 roasted cashew nuts a day. They do say that eating roasted ones is better for you than eating raw cashews.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some of their health benefits might be reduced if you are eating them in cookies, however, LOL! You can't win them all!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These are really delicious cookies. They are soft and somewhat chewy, crispy edges on the first day, and that browned butter frosting is to die for.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1FDn48tXJ3qIElRkqIV-fiqsDpJvDmxQcsW1YNVvoBcWhMkWNrOfFWwxOdYSNMbMo8ZW_jZMSrAbzCeEssQeB2qYahnBLoAlfHTjWRvijNXFtSSa7miJk1bfAC4wX7HweoYkr-mmNybzN2IfL4zNdt0t4lgL7mANGzOuu8vHDZJih7W8JWovfEk-ZKI/s3557/429592274_1925260267912416_4590893570547644809_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2581" data-original-width="3557" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1FDn48tXJ3qIElRkqIV-fiqsDpJvDmxQcsW1YNVvoBcWhMkWNrOfFWwxOdYSNMbMo8ZW_jZMSrAbzCeEssQeB2qYahnBLoAlfHTjWRvijNXFtSSa7miJk1bfAC4wX7HweoYkr-mmNybzN2IfL4zNdt0t4lgL7mANGzOuu8vHDZJih7W8JWovfEk-ZKI/w640-h464/429592274_1925260267912416_4590893570547644809_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE FROSTED CASHEW NUT COOKIES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Some pretty simple every day ingredients and a can of salted roasted cashew nuts. Usually these can be a bit expensive, but if you buy them on offer these cookies are much cheaper to make. Every so often our local shop puts them on offer for $2.99 a can, (with a club card) which is a real bargain.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>For the cookies:</b></div><ul class="ccm-section-items"><li>1/2 cup (115g) butter, softened</li><li>1 cup (200g) soft light brown sugar, packed</li><li>1 large free range egg</li><li>1/3 cup (40g) dairy sour cream</li><li>1/2 tsp vanilla</li><li>2 cups (250g) plain all purpose flour</li><li>3/4 tsp baking powder</li><li>3/4 tsp baking soda</li><li>3/4 tsp kosher salt</li><li>1 1/2 cups (167g) roasted salted cashew nuts, coarsely chopped</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>For the frosting:</b></div><ul class="ccm-section-items"><li>1/2 cup (115g) butter, cut into chunks</li><li>3 TBS single cream (half and half)</li><li>1/4 tsp vanilla extract</li><li>2 cups (260g) icing sugar</li><li>additional chopped cashew nuts</li></ul></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElPpMrbaNGTLSw4gG7LXlshzLsbceeza2RAEvypX4jLfoVfSUzhmSVsZMImn5zNzAF97LCe28ExNhXHBBhcOeRa9MksNiOcjg-9iM1VWHD1ccWkPv-AL1pyUvusMi-y4BVA4geEZHTGGD_eF8m1MlyKREkrPTIhPfaL9pqnv98pF4j7ciFqGQfhzhD6Y/s3247/431827642_375808708740672_1719867856359015948_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2566" data-original-width="3247" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiElPpMrbaNGTLSw4gG7LXlshzLsbceeza2RAEvypX4jLfoVfSUzhmSVsZMImn5zNzAF97LCe28ExNhXHBBhcOeRa9MksNiOcjg-9iM1VWHD1ccWkPv-AL1pyUvusMi-y4BVA4geEZHTGGD_eF8m1MlyKREkrPTIhPfaL9pqnv98pF4j7ciFqGQfhzhD6Y/w640-h506/431827642_375808708740672_1719867856359015948_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I just use regular salted butter. I don't keep both kinds. Unless a recipe specifies unsalted exactly and I feel it will make a profound difference, I use salted. If I have any concerns I will cut back on the salt required for the recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I do use free range, organic eggs, but that is a personal choice. Feel free to use any egg you wish, but do make sure they are large and at room temperature.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the U.K. it was never necessary to refrigerate your eggs. They were actually sold on grocery shelves, not chilled. This is because they did not go through the rigorous washing that eggs do in North America and so their protective covering was not washed away.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0_vlPBgniZ1LMjAV_SqvjHqp0meVcsM0jxoAr1bqKLaOKNjaEdFwDNdadWOS_7W-eytJTXRwbCqrIfyfaL19HmTByP1pvn2gkduxNnpXLKDB7_nZm7r3jQsIOKbn4rYlobYioD_BqufJyLjSGxucZzAFhL3WDUeWYirNr-VHFOJHsLQlnOwMMAIT48o/s2770/426742360_935641251120860_7941744341848264308_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2321" data-original-width="2770" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0_vlPBgniZ1LMjAV_SqvjHqp0meVcsM0jxoAr1bqKLaOKNjaEdFwDNdadWOS_7W-eytJTXRwbCqrIfyfaL19HmTByP1pvn2gkduxNnpXLKDB7_nZm7r3jQsIOKbn4rYlobYioD_BqufJyLjSGxucZzAFhL3WDUeWYirNr-VHFOJHsLQlnOwMMAIT48o/w640-h536/426742360_935641251120860_7941744341848264308_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used full fat sour cream for these. There is a whole cup of butter in these, including the frosting, as well as a whole can (pretty much) of cashew nuts. I wasn't going to quibble about a few extra fat calories in the sour cream. In for a penny, in for a pound!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did use a quality cashew nut. Planter's Brand, salted. As I said, these were bought on offer. When you can get them on offer, scoop them up and then pop them into the freezer where they will keep exponentially longer than they would on the shelf.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I always only use pure Vanilla Extract also. I did buy vanilla beans a while back to make my own from scratch, but have never gotten around to it yet. Watch this space.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK00Vl4cUfrzE4Hu51u0bt3eq6CwE5-jRDsj87ywZIi4zHBb0fmlHwfeylvPkgBQYQ9f9z5w8VN1s6Qul0lAhLRsyrP7uwZF5Y-0tUwR7b15eEh6hMokf9AxO0eoewOq8UwD67MtuqQhdCGg51AjSwb6jZsVPfSR-j0m52ClIcPljgjQPYzotAowlFXko/s3672/426742360_404416558861887_6109308711439201508_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2754" data-original-width="3672" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK00Vl4cUfrzE4Hu51u0bt3eq6CwE5-jRDsj87ywZIi4zHBb0fmlHwfeylvPkgBQYQ9f9z5w8VN1s6Qul0lAhLRsyrP7uwZF5Y-0tUwR7b15eEh6hMokf9AxO0eoewOq8UwD67MtuqQhdCGg51AjSwb6jZsVPfSR-j0m52ClIcPljgjQPYzotAowlFXko/w640-h480/426742360_404416558861887_6109308711439201508_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE FROSTED CASHEW NUT COOKIES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These are as simple to make as any drop cookie is. Just make sure you make the frosting as well. The two go together like peas and carrots! Also make sure all of your ingredients are at room temperature before beginning.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 375*F/190*C/ gas mark 5. Line several baking sheets with baking paper. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Sift the flour, baking powder, soda and salt together. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Cream the butter and brown sugar together until well combined. Beat in the egg, vanilla and sour cream. Mix well together.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Stir in the flour mixture, combining everything well together. Stir in the chopped nuts.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF38i7bHg9onYcPCyFepxVsggWnZBFg97NK2f3vA7dD3XFbB8oRQRXP1b3SnzwQOFqN1PoC3Bl-arqahyphenhyphenYvjFowWYcMy-P8Up9Hf8stuLeVHvgx0WfXJMGfQd1Zv2fwQYbfGi3_1Uv3xOYOR_WWEupFv4zXnHHNg9lQwbt24NqQPbQ6b6DK-DqDL6IeZo/s2989/426720394_1114588509682983_3366952439294977170_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2615" data-original-width="2989" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF38i7bHg9onYcPCyFepxVsggWnZBFg97NK2f3vA7dD3XFbB8oRQRXP1b3SnzwQOFqN1PoC3Bl-arqahyphenhyphenYvjFowWYcMy-P8Up9Hf8stuLeVHvgx0WfXJMGfQd1Zv2fwQYbfGi3_1Uv3xOYOR_WWEupFv4zXnHHNg9lQwbt24NqQPbQ6b6DK-DqDL6IeZo/w640-h560/426720394_1114588509682983_3366952439294977170_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both;"><span style="background-color: white;">Drop by the TBS (I used a cookie scoop) onto the prepared baking sheets, leaving 2 inches between each cookie.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and scoop off onto a wire rack to cool completely.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">To make the frosting place the butter pieces in a saucepan. Lightly brown over medium high heat. Remove from the heat and beat in the cream, vanilla and icing sugar, until smooth and thick.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Frost the cooled cookies with this frosting and sprinkle with additional chopped cashew nuts if desired.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUgpSnXeP78oKzB7lFeTFwRAB1QrroVORduHK8pZCToUIzXyyM2PmdtVnEt8gRF48DOZ6Q3Fpn1n_nRNH5NVxQh-k1HgV8EO43Y36pJkz8rAP4m114GEqv7Xz9w24SXPcruqp0v9ug_P5rsLfP0Dyp5yMVYl-U_IpODtSsyeXGbmi6PtRtWdrbW-DA2s/s3563/431859909_1870779130005508_3016290421419064563_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2553" data-original-width="3563" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRUgpSnXeP78oKzB7lFeTFwRAB1QrroVORduHK8pZCToUIzXyyM2PmdtVnEt8gRF48DOZ6Q3Fpn1n_nRNH5NVxQh-k1HgV8EO43Y36pJkz8rAP4m114GEqv7Xz9w24SXPcruqp0v9ug_P5rsLfP0Dyp5yMVYl-U_IpODtSsyeXGbmi6PtRtWdrbW-DA2s/w640-h458/431859909_1870779130005508_3016290421419064563_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">On their own these cookies were quite good, but really quite unremarkable. I thought to myself, how could these have won a prize???? They were tasty, but they didn't have the wow factor I was expecting from a prize winning cookie.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I made the frosting, spreading it on top and adding some more chopped cashews. That is when these became AMAZING!! Seriously! I could totally understand the prize win then!! I think my daughter and her husband are really going to enjoy these!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOgXfrBcHCKpKpdCtA_Mk8sH4WuefhVviMIedg6NmoHmFT6i7fmw6pMGFLT_BAWWJnZsdP_yS9ZIxrKoHZvDWW-GARg17mX8dOE9MmV9css4bTLur6F55Hi9Q6EaCWkZddDxbqCA7X1NPwmCtN4SsO5NgBiKF66R2KCnUjq7mwh-HPkAJUGlL_3Vr4vU/s3095/432020648_944502633896666_6378831181859932979_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Frosted Cashew Nut Cookies" border="0" data-original-height="2193" data-original-width="3095" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOgXfrBcHCKpKpdCtA_Mk8sH4WuefhVviMIedg6NmoHmFT6i7fmw6pMGFLT_BAWWJnZsdP_yS9ZIxrKoHZvDWW-GARg17mX8dOE9MmV9css4bTLur6F55Hi9Q6EaCWkZddDxbqCA7X1NPwmCtN4SsO5NgBiKF66R2KCnUjq7mwh-HPkAJUGlL_3Vr4vU/w640-h454/432020648_944502633896666_6378831181859932979_n.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><p>Are you a Cookie Monster like I am? If so, you might also enjoy the following:</p><p><b><a href="https://www.theenglishkitchen.co/2020/10/soft-and-chewy-jam-sugar-cookies.html" target="_blank"><br /></a></b></p><p><b><a href="https://www.theenglishkitchen.co/2020/10/soft-and-chewy-jam-sugar-cookies.html" target="_blank">SOFT AND CHEWY JAM & SUGAR COOKIES</a></b> - This small batch recipe makes 15 large, chewy, sugar crusted cookies. The center of the cookies is filled with raspberry jam prior to baking. Soft and chew with a lovely sugar crunch, these go beautifully with a hot drink or a cold glass of milk.</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2022/11/raspberry-crumble-cookies.html" target="_blank">RASPBERRY CRUMBLE COOKIES</a></b> - <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">These melt-in-the-mouth crumble cookies are amazingly delicious with a shortbread-like texture, a sweet jam filling and a moreish buttery crumble topping. The same batter is used for both the base and the topping. They are very easy to make and incredibly tasty!</span></p><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhYIT4SqfQMcANaG6SwATg9V9Kk_AY0AE3zy0FauDNTzyhvj7lYSKPoH-O4rRCz4959ZURwJKi1eIM75O8EYv-fHh5wOWsry6JF0qsI4QlO9ROIZfNi-SxQXjU_WKlSBaJqtmKnExkk0RazETIQ-BXLbFciVrqks3G_u7jLjBT8PeNmZIRuF8ID2z6Cg/w640-h502/best%20cover%20cookies.jpg","name":"Frosted Cashew Nut Cookies","prepTime":"PT10M","cookTime":"PT10M","totalTime":"PT20M","description":"On their own the cookies are not remarkable, but add the browned butter frosting, and they are taken to an amazing level of deliciousness!","yield":"about 3 dozen","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1/2 cup (115g) butter, softened","1 cup (200g) soft light brown sugar, packed","1 large free range egg","1/3 cup (40g) dairy sour cream","1/2 tsp vanilla","2 cups (250g) plain all purpose flour","3/4 tsp baking powder","3/4 tsp baking soda","3/4 tsp kosher salt","1 1/2 cups (167g) roasted salted cashew nuts, coarsely chopped","1/2 cup (115g) butter, cut into chunks","3 TBS single cream (half and half)","1/4 tsp vanilla extract","2 cups (260g) icing sugar","additional chopped cashew nuts"],"recipeInstructions":["Preheat the oven to 375*F/190*C/ gas mark 5. Line several baking sheets with baking paper. Set aside.","Sift the flour, baking powder, soda and salt together. Set aside.","Cream the butter and brown sugar together until well combined. Beat in the egg, vanilla and sour cream. Mix well together.","Stir in the flour mixture, combining everything well together. Stir in the chopped nuts.","Drop by the TBS (I used a cookie scoop) onto the prepared baking sheets, leaving 2 inches between each cookie.","Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and scoop off onto a wire rack to cool completely.","To make the frosting place the butter pieces in a saucepan. Lightly brown over medium high heat. Remove from the heat and beat in the cream, vanilla and icing sugar, until smooth and thick.","Frost the cooled cookies with this frosting and sprinkle with additional chopped cashew nuts if desired."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709916711536" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">about 3 dozen</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Frosted Cashew Nut Cookies" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPhYIT4SqfQMcANaG6SwATg9V9Kk_AY0AE3zy0FauDNTzyhvj7lYSKPoH-O4rRCz4959ZURwJKi1eIM75O8EYv-fHh5wOWsry6JF0qsI4QlO9ROIZfNi-SxQXjU_WKlSBaJqtmKnExkk0RazETIQ-BXLbFciVrqks3G_u7jLjBT8PeNmZIRuF8ID2z6Cg/w640-h502/best%20cover%20cookies.jpg" title="Frosted Cashew Nut Cookies" /></div><h3 class="ccm-name">Frosted Cashew Nut Cookies</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 10 Min</span><span class="ccm-time-child">Total time: 20 Min</span></div><div class="ccm-summary">On their own the cookies are not remarkable, but add the browned butter frosting, and they are taken to an amazing level of deliciousness!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">For the cookies:</div><ul class="ccm-section-items"><li>1/2 cup (115g) butter, softened</li><li>1 cup (200g) soft light brown sugar, packed</li><li>1 large free range egg</li><li>1/3 cup (40g) dairy sour cream</li><li>1/2 tsp vanilla</li><li>2 cups (250g) plain all purpose flour</li><li>3/4 tsp baking powder</li><li>3/4 tsp baking soda</li><li>3/4 tsp kosher salt</li><li>1 1/2 cups (167g) roasted salted cashew nuts, coarsely chopped</li></ul></div><div class="ccm-section"><div class="ccm-section-title">For the frosting:</div><ul class="ccm-section-items"><li>1/2 cup (115g) butter, cut into chunks</li><li>3 TBS single cream (half and half)</li><li>1/4 tsp vanilla extract</li><li>2 cups (260g) icing sugar</li><li>additional chopped cashew nuts</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 375*F/190*C/ gas mark 5. Line several baking sheets with baking paper. Set aside.</li><li>Sift the flour, baking powder, soda and salt together. Set aside.</li><li>Cream the butter and brown sugar together until well combined. Beat in the egg, vanilla and sour cream. Mix well together.</li><li>Stir in the flour mixture, combining everything well together. Stir in the chopped nuts.</li><li>Drop by the TBS (I used a cookie scoop) onto the prepared baking sheets, leaving 2 inches between each cookie.</li><li>Bake for 8 to 10 minutes, until lightly browned. Remove from the oven and scoop off onto a wire rack to cool completely.</li><li>To make the frosting place the butter pieces in a saucepan. Lightly brown over medium high heat. Remove from the heat and beat in the cream, vanilla and icing sugar, until smooth and thick.</li><li>Frost the cooled cookies with this frosting and sprinkle with additional chopped cashew nuts if desired.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhayhyphenhyphen7-BcPC2Yo6GD-cL4vmpc0mHDE5NhKZFsX_Ifqq69B_c6lDMsyXMw5fplhix3BlPCNQ-xJWmtDeYXDS_UFo6K_3_Eg4Jy0W9FrA3I50Mjvgh8_SKGnlwdkhU1f6EirQ-1rNQ4OgwRkYZ-JO_ILJIkGc_M2Kou-PdVsgGKvnp7KBK8zBTo9diXIkQE/w640-h464/end%20cookies.jpg" title="Frosted Cashew Nut Cookies" width="640" /></a></div><br /><p><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com1tag:blogger.com,1999:blog-7100882347408067241.post-20070285451458175832024-03-08T07:00:00.106+00:002024-03-08T07:00:00.354+00:00Olive Oil Cake<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgAdz3ShDxQBWvibUzLffng6T-7upjXb76lwQQRnQrEJJUWFke1CQp0jQe7iKwzUaffyh63W_jhFtBnEXvqDA2uo2rzPuyXyPtJlQHEZU7IA6cnE0a3aeSpnmgn7v-uKMZCDsTKN3a0LCnPGk-aokZAtIJgpyUcXN7d5J7zsAoYuztxLWRVZT-40Suo8/s3292/cover%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2469" data-original-width="3292" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgAdz3ShDxQBWvibUzLffng6T-7upjXb76lwQQRnQrEJJUWFke1CQp0jQe7iKwzUaffyh63W_jhFtBnEXvqDA2uo2rzPuyXyPtJlQHEZU7IA6cnE0a3aeSpnmgn7v-uKMZCDsTKN3a0LCnPGk-aokZAtIJgpyUcXN7d5J7zsAoYuztxLWRVZT-40Suo8/w640-h480/cover%20cake.jpg" title="Olive Oil Cake" width="640" /></a></div><br /> <div><br /></div><div><br /></div><div>I wanted to bake something yesterday but was a bit unsure what I wanted to bake. Every morning between 9 and 9:30 my sister and I cycle together on our cycling machines and talk to each other on the phone at the same time. She said you should try this olive oil cake recipe I found. It looks really good.</div><div><br /></div><div><br /></div><div>I have always wanted to try baking an olive oil cake so I said sure, shoot me the recipe. The original recipe comes from a page called <b><a href="https://www.onceuponachef.com/recipes/olive-oil-cake.html" target="_blank">Once Upon a Chef</a></b>. I actually have Jenn's cookbook. It is a real favorite book of mine.</div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3Bi43Uj6lbbCD8xBOCWlZJ67E0b83PyaIECi3olZ2ECDcD4nGAaYCzKxSISrEPEdaIHFiPYn8oSZtPsxiGfF2mZxxMmfoDbgacI2d4IP3IFoj_L14EKxD9RStLNpdDCdKtaK7fh3JYBer7QLpw1xy3X5nTYVNeGCxlkykYkt0qZPz458AKPiOZ80IcI/s3162/best%20cover%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2688" data-original-width="3162" height="544" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3Bi43Uj6lbbCD8xBOCWlZJ67E0b83PyaIECi3olZ2ECDcD4nGAaYCzKxSISrEPEdaIHFiPYn8oSZtPsxiGfF2mZxxMmfoDbgacI2d4IP3IFoj_L14EKxD9RStLNpdDCdKtaK7fh3JYBer7QLpw1xy3X5nTYVNeGCxlkykYkt0qZPz458AKPiOZ80IcI/w640-h544/best%20cover%20cake.jpg" title="Olive Oil Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I had been wanting to bake an olive oil cake for a while now. I don't know what took me so long. Perhaps fear that the olive oil would overtake every other flavor in the cake, or that it might end up having an oily greasy texture. Anyways, I went for it and was very pleasantly surprised!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a phenomenal cake! It has a lovely crumb and texture and the flavor is gorgeous. You can't really taste the olive oil at all, and it is not greasy, but what the olive oil does is to keep the cake lovely and moist. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The flavor is so lovely. Nice, lemony and fruity. I had a piece for my lunch yesterday with some macerated strawberries and then I took half it over to my sister for them to try. They loved it also.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I really think this is a cake you are going to enjoy. I adapted the original recipe to give metric measures for all of my U.K./European readers. Its actually the way I prefer to bake myself. Weighing your ingredients out is much more accurate than using cups. Cup sizes can differ a bit, but a gram is always a gram is always a gram!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKA9VTb2THLKhrAT_QrXAUquCmo-44RyihyphenhyphenNg5ZGQtcBVz9EEYtJfBTicUnQeOU4EHlY968wP1w2f4u4T9-DboTE_dIvoa9ZWSoBvXCFTVHhhx8OAh76r73o_Rk7zBA55OvLdab0-bS406uxD68LAkngLBxUMCNAuHBJjDAVP_69-Ay0tD5YWkqNrAM8g/s3619/420616237_1089001225705601_4112397262476594643_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2616" data-original-width="3619" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKA9VTb2THLKhrAT_QrXAUquCmo-44RyihyphenhyphenNg5ZGQtcBVz9EEYtJfBTicUnQeOU4EHlY968wP1w2f4u4T9-DboTE_dIvoa9ZWSoBvXCFTVHhhx8OAh76r73o_Rk7zBA55OvLdab0-bS406uxD68LAkngLBxUMCNAuHBJjDAVP_69-Ay0tD5YWkqNrAM8g/w640-h462/420616237_1089001225705601_4112397262476594643_n.jpg" title="Olive Oil Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE AN OLIVE OIL CAKE</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Really simple ingredients. Use the best quality and freshest ingredients that you can and make sure they are all at room temperature for the best results.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>1 1/4 cups (183g) plain all purpose flour</li><li>1/4 cup (40g) yellow cornmeal</li><li>1 1/2 tsp baking powder</li><li>3/4 tsp salt</li><li>3 large free range eggs</li><li>3/4 cup (150g) granulated sugar</li><li>2/3 cup (160ml) good quality extra virgin olive oil</li><li>1/2 cup (120ml) whole milk</li><li>1 tsp pure vanilla extract</li><li>the finely grated zest of two lemons</li><li>macerated strawberries for serving (optional) (see notes)</li><li>Icing sugar to dust (optional)</li></ul><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBOH9wGvmvPVQeUZwDcFccqAJ4Zf1Uvut0gG1FwCTZmEASmi3acwXk2vBuo4aInBQYjxyOQgs5h1ODcbBkupEcyV-bNPv7liRBbst9d9vkc7SDixRlYDpqOj0OcXZsitOxLhpVbrYl_YsoRzHbIibKr1DdP_fpEF2fZI04z-ZpTwDxGjGdogwtQA_AkQ/s4032/426758627_946137100365930_1238037235178088296_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBOH9wGvmvPVQeUZwDcFccqAJ4Zf1Uvut0gG1FwCTZmEASmi3acwXk2vBuo4aInBQYjxyOQgs5h1ODcbBkupEcyV-bNPv7liRBbst9d9vkc7SDixRlYDpqOj0OcXZsitOxLhpVbrYl_YsoRzHbIibKr1DdP_fpEF2fZI04z-ZpTwDxGjGdogwtQA_AkQ/w640-h480/426758627_946137100365930_1238037235178088296_n.jpg" title="Olive Oil Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Plain all purpose flour works the best for this cake. No need to sift it. I use Robin Hood flour which is pre-sifted anyways.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In the U.K. you can use fine polenta instead of cornmeal. It gives just a tiny bit of crunch to the cake which is really very nice. I thought it was noticeable more on the edges than anywhere else.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDIkm09f7R3g_Pz4rod8Vt0jN5sfkRqpeCkc4vl8w43ComwBL1QeX7t5l2KHL43LJB_wqWZCcgKsReL8Wnvq556gyKxbTKOEVZQMcQP3_JDHOW9uuHM02R9bRD3lw1leu_HDIK-AoBqU0ZImyxUNvuEpX8kLTWsRBLQTPbpnAIGMcfA7gq2MZqOgZ1s8/s3024/426758571_7171553256304759_2492674131402344031_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2494" data-original-width="3024" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGDIkm09f7R3g_Pz4rod8Vt0jN5sfkRqpeCkc4vl8w43ComwBL1QeX7t5l2KHL43LJB_wqWZCcgKsReL8Wnvq556gyKxbTKOEVZQMcQP3_JDHOW9uuHM02R9bRD3lw1leu_HDIK-AoBqU0ZImyxUNvuEpX8kLTWsRBLQTPbpnAIGMcfA7gq2MZqOgZ1s8/w640-h528/426758571_7171553256304759_2492674131402344031_n.jpg" title="Olive Oil Cake" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div>Use a good quality olive oil with a nice fruity flavor. Don't be tempted to use a cheap one. The olive oil adds a lovely perfume to the cake and helps to keep it moist for quite a few days.</div><div><br /></div><div><br /></div><div>I used large free range eggs. I use them for all of my baking and cooking. To bring your eggs to room temperature, drop them into a bowl of quite warm (but not hot) water and leave for about 8 minutes or so. This takes the chill off nicely.</div><div><br /></div><div><br /></div><div>Scrub your lemons really well with a vegetable brush and dry before zesting. I use my small micro-plane grater to zest my lemons. It works a charm.</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZBmXQSL5kRASZCWSHBeb-sllfFeAy6YzuLE9rP3bYCpg2vWQ6Us6rySyT1j26rU1xGZBFCScwHbIGeTIiYRRgNXNRUVtODnuf9Q_bGwvoP90TocEVBEqjkSPP3kecVhnCfMLYgBpi5T2-MvJdqi-VXt0aXLm7ziWGZ-e73Aae7qpidoqc63IqCaep_E/s3685/429562813_1437181390518872_609910900946412682_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2555" data-original-width="3685" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ZBmXQSL5kRASZCWSHBeb-sllfFeAy6YzuLE9rP3bYCpg2vWQ6Us6rySyT1j26rU1xGZBFCScwHbIGeTIiYRRgNXNRUVtODnuf9Q_bGwvoP90TocEVBEqjkSPP3kecVhnCfMLYgBpi5T2-MvJdqi-VXt0aXLm7ziWGZ-e73Aae7qpidoqc63IqCaep_E/w640-h444/429562813_1437181390518872_609910900946412682_n.jpg" title="Olive Oil Cake" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><b><br /></b></div><div><b>HOW TO MAKE OLIVE OIL CAKE </b></div><div><br /></div><div>You can use either an electric hand whisk or a stand mixer to make this cake. For the best texture do not over beat. Its amazing!!</div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Preheat the oven to 350*F/180*C/ gas mark 4. Spray a deep 8-inch round cake tin very well with low fat non-stick baking spray, and line the bottom with some baking parchment. Set aside.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Whisk the flour, cornmeal, baking powder and salt together in a bowl. Set aside.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Measure your eggs and sugar into a bowl. Whisk together with an electric hand mixer at high speed for about 30 seconds, or until very well combined.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrbd9uF_sIk8xfKPF6bRB6D8YN92NmQJ4Ts-KLj4QCq5KcC2icAxuDddU33EccKwk6lBxPfcnXR8zeCNquiJ4-zTPZvwc1ZORegxJ0II9kpHWhSjfEq1UW5L0jPVje4SfKbAm99SxQNHPfowSuYgDvgZl3SVqo8sVb532gppU1HRSqPIEs2qXcyYerkI/s3182/431861080_1634239757385336_8749572028270747777_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2649" data-original-width="3182" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSrbd9uF_sIk8xfKPF6bRB6D8YN92NmQJ4Ts-KLj4QCq5KcC2icAxuDddU33EccKwk6lBxPfcnXR8zeCNquiJ4-zTPZvwc1ZORegxJ0II9kpHWhSjfEq1UW5L0jPVje4SfKbAm99SxQNHPfowSuYgDvgZl3SVqo8sVb532gppU1HRSqPIEs2qXcyYerkI/w640-h532/431861080_1634239757385336_8749572028270747777_n.jpg" title="Olive Oil Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><span style="background-color: white;">Continuing to beat at high speed, slowly drizzle in the olive oil in a slow and steady stream until thoroughly combined. Gradually whisk in the milk at low speed. Whisk in the lemon zest and vanilla.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Whisk in the dry ingredients at medium speed until evenly combined, scraping the bottom and sides of the bowl as needed. Do not over beat.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Pour the batter into the prepared cake tin. Bake in the preheated oven for about 35 minutes, until the top of the cake has achieved a slight dome and is golden brown in color. A toothpick inserted in the center should come out clean.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Leave to cool in the pan for 15 minutes before removing to cool on a wire rack until ready to serve.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Dust with icing sugar (optional) and serve cut into wedges, along with some macerated berries. (also optional) This cake will keep covered at room temperature for up to 4 days. </span><span style="background-color: white;">This cake can be served slightly warm or at room temperature.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXck0CqgvBfGVnJrXREjdRKMkVXIUKvQAXIrca6k7eOcZPvflqOfNkUb1WzWZ8TR9XgIO6Y8_B98ws8vLzthePAK6mgkg8w0oL4I7NQ07t0u4CnCCPzhbwFun0PqC9til1Br0G2jepLccr-z4VFAVYG_l_UKAfWOViCz351aB-S-xZFZr6Satnmnx5BLk/s3039/426742375_7351526844936875_3318507347286957179_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2460" data-original-width="3039" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXck0CqgvBfGVnJrXREjdRKMkVXIUKvQAXIrca6k7eOcZPvflqOfNkUb1WzWZ8TR9XgIO6Y8_B98ws8vLzthePAK6mgkg8w0oL4I7NQ07t0u4CnCCPzhbwFun0PqC9til1Br0G2jepLccr-z4VFAVYG_l_UKAfWOViCz351aB-S-xZFZr6Satnmnx5BLk/w640-h518/426742375_7351526844936875_3318507347286957179_n.jpg" title="Olive Oil Cake" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was, simply put, a beautiful cake. I am in love with it. The texture is just wonderful and the flavor is amazing. I was afraid that it might be greasy or a bit oily, or that the flavor of the olive oil would dominate, but it simply does not. This is easily the best cake I have baked this year!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You know a cake is a good one when it really needs no adornment at all, like a frosting or a glaze. I had another piece of it for breakfast this morning and if anything it tasted even better than it did yesterday! My sister's household also gave it two thumbs up!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qFLyOx37vZUxaPJmqbgYyP9jwhMni78vYCkkUIe1YWWmwU_tAx4nYgE2QzRD2y-ZS2sqwV0AV1foEXWwLUYDrwSqIP7ItUSfmjxsinsln4EglAf3YBXPVd6OrfwCMLHJfYdMMWvb9z25mjIzfpGu4Av9XbaRTBA6qOlGbtz76nw-vnXHelyFHO05__Q/s2485/before%20end.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="2058" data-original-width="2485" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3qFLyOx37vZUxaPJmqbgYyP9jwhMni78vYCkkUIe1YWWmwU_tAx4nYgE2QzRD2y-ZS2sqwV0AV1foEXWwLUYDrwSqIP7ItUSfmjxsinsln4EglAf3YBXPVd6OrfwCMLHJfYdMMWvb9z25mjIzfpGu4Av9XbaRTBA6qOlGbtz76nw-vnXHelyFHO05__Q/w640-h530/before%20end.jpg" title="Olive Oil Cake" width="640" /></a></div><br /> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you like a nice simple cake as much as I do, you may also enjoy the following cakes!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.theenglishkitchen.co/2019/02/grandmothers-buttermilk-cake.html" target="_blank"><b><br /></b></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://www.theenglishkitchen.co/2019/02/grandmothers-buttermilk-cake.html" target="_blank"><b>GRANDMOTHER'S BUTTERMILK CAKE </b></a>- A simple, uncomplicated cake with a beautifully moist crumb and a lovely flavor. This is the kind of cake that you can enjoy any time. I do like to frost it with a simple buttercream icing, but it is very good even without any adornment!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2009/06/first-berries-of-season.html" target="_blank"><br /></a></b></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2009/06/first-berries-of-season.html" target="_blank">MOM'S HOT MILK CAKE</a></b> - This was pretty much the only cake my mother baked for us when I was growing up and the first cake I learned how to make. It is simple, moist and delicious. Mom used to split it and fill the center with jam, which is how we all still enjoy it. Its also very nice served with berries and whipped cream.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgAdz3ShDxQBWvibUzLffng6T-7upjXb76lwQQRnQrEJJUWFke1CQp0jQe7iKwzUaffyh63W_jhFtBnEXvqDA2uo2rzPuyXyPtJlQHEZU7IA6cnE0a3aeSpnmgn7v-uKMZCDsTKN3a0LCnPGk-aokZAtIJgpyUcXN7d5J7zsAoYuztxLWRVZT-40Suo8/w640-h480/cover%20cake.jpg","name":"Olive Oil Cake","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","description":"For such an easy to make cake, this is an exceptionally flavorsome and moist cake. Simple, wholesome ingredients put together in the most delicious way!","yield":"1 (8-inch) cake","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 1/4 cups (183g) plain all purpose flour","1/4 cup (40g) yellow cornmeal","1 1/2 tsp baking powder","3/4 tsp salt","3 large free range eggs","3/4 cup (150g) granulated sugar","2/3 cup (160ml) good quality extra virgin olive oil","1/2 cup (120ml) whole milk","1 tsp pure vanilla extract","the finely grated zest of two lemons","macerated strawberries for serving (optional) (see notes)","Icing sugar to dust (optional)"],"recipeInstructions":["Preheat the oven to 350*F/180*C/ gas mark 4. Spray a deep 8-inch round cake tin very well with low fat non-stick baking spray, and line the bottom with some baking parchment. Set aside.","Whisk the flour, cornmeal, baking powder and salt together in a bowl. Set aside.","Measure your eggs and sugar into a bowl. Whisk together with an electric hand mixer at high speed for about 30 seconds, or until very well combined.","Continuing to beat at high speed, slowly drizzle in the olive oil in a slow and steady stream until thoroughly combined. Gradually whisk in the milk at low speed. Whisk in the lemon zest and vanilla.","Whisk in the dry ingredients at medium speed until evenly combined, scraping the bottom and sides of the bowl as needed. Do not over beat.","Pour the batter into the prepared cake tin. Bake in the preheated oven for about 35 minutes, until the top of the cake has achieved a slight dome and is golden brown in color. A toothpick inserted in the center should come out clean.","Leave to cool in the pan for 15 minutes before removing to cool on a wire rack until ready to serve.","Dust with icing sugar (optional) and serve cut into wedges, along with some macerated berries. (also optional) This cake will keep covered at room temperature for up to 4 days.","This cake can be served slightly warm or at room temperature."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709828693135" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">1 (8-inch) cake</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Olive Oil Cake" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgAdz3ShDxQBWvibUzLffng6T-7upjXb76lwQQRnQrEJJUWFke1CQp0jQe7iKwzUaffyh63W_jhFtBnEXvqDA2uo2rzPuyXyPtJlQHEZU7IA6cnE0a3aeSpnmgn7v-uKMZCDsTKN3a0LCnPGk-aokZAtIJgpyUcXN7d5J7zsAoYuztxLWRVZT-40Suo8/w640-h480/cover%20cake.jpg" title="Olive Oil Cake" /></div><h3 class="ccm-name">Olive Oil Cake</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 35 Min</span><span class="ccm-time-child">Total time: 50 Min</span></div><div class="ccm-summary">For such an easy to make cake, this is an exceptionally flavorsome and moist cake. Simple, wholesome ingredients put together in the most delicious way!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 1/4 cups (183g) plain all purpose flour</li><li>1/4 cup (40g) yellow cornmeal</li><li>1 1/2 tsp baking powder</li><li>3/4 tsp salt</li><li>3 large free range eggs</li><li>3/4 cup (150g) granulated sugar</li><li>2/3 cup (160ml) good quality extra virgin olive oil</li><li>1/2 cup (120ml) whole milk</li><li>1 tsp pure vanilla extract</li><li>the finely grated zest of two lemons</li><li>macerated strawberries for serving (optional) (see notes)</li><li>Icing sugar to dust (optional)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350*F/180*C/ gas mark 4. Spray a deep 8-inch round cake tin very well with low fat non-stick baking spray, and line the bottom with some baking parchment. Set aside.</li><li>Whisk the flour, cornmeal, baking powder and salt together in a bowl. Set aside.</li><li>Measure your eggs and sugar into a bowl. Whisk together with an electric hand mixer at high speed for about 30 seconds, or until very well combined.</li><li>Continuing to beat at high speed, slowly drizzle in the olive oil in a slow and steady stream until thoroughly combined. Gradually whisk in the milk at low speed. Whisk in the lemon zest and vanilla.</li><li>Whisk in the dry ingredients at medium speed until evenly combined, scraping the bottom and sides of the bowl as needed. Do not over beat.</li><li>Pour the batter into the prepared cake tin. Bake in the preheated oven for about 35 minutes, until the top of the cake has achieved a slight dome and is golden brown in color. A toothpick inserted in the center should come out clean.</li><li>Leave to cool in the pan for 15 minutes before removing to cool on a wire rack until ready to serve.</li><li>Dust with icing sugar (optional) and serve cut into wedges, along with some macerated berries. (also optional) This cake will keep covered at room temperature for up to 4 days.</li><li>This cake can be served slightly warm or at room temperature.</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p><strong>To Macerate Berries:</strong></p><p>Wash and hull one pound of strawberries. Dry and then halve or cut into quarters, depending on size. Stir together in a bowl along with 2 TBS of sugar. Leave to sit at room temperature for about half an hour, giving them a stir every now and then. Store any leftovers, covered in the refrigerator for up to 24 hours. They will not keep well much longer than that.</p></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed 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src="https://common.recipesgenerator.com/code.js?v=1709829743515" type="text/javascript"></script><!--END The Recipe Box--><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9_0bI9f1hxXR8TDI3G5rZ0B70Ei9oWnHk8sGdhHS6RwJAn3oinKRQBl6SXaRXkrttrq8nPE4CnPHArBNvVajSVkJfHOh6L83V0XA2YFO-1M3djU80jNYoAAxpGow3I3k3H1VW6IJMQNvYzk7C7P45Zi2qnc_k60v9ODej4TmFN1dywdZwHBj3JrTLNk/s4032/end%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Olive Oil Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9_0bI9f1hxXR8TDI3G5rZ0B70Ei9oWnHk8sGdhHS6RwJAn3oinKRQBl6SXaRXkrttrq8nPE4CnPHArBNvVajSVkJfHOh6L83V0XA2YFO-1M3djU80jNYoAAxpGow3I3k3H1VW6IJMQNvYzk7C7P45Zi2qnc_k60v9ODej4TmFN1dywdZwHBj3JrTLNk/w640-h480/end%20cake.jpg" title="Olive Oil Cake" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! 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Check out the heart on the right hand side of the screen.</span></div></div><p></p></div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com4tag:blogger.com,1999:blog-7100882347408067241.post-21552815989955859972024-03-07T07:00:00.128+00:002024-03-07T10:46:12.536+00:00Butternut Squash Gratin<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdHz1AyhZlGsxR0SI0Z0yLJP0gNUt_itk-MjB8WGxxyAAYMTU1NFrGWK__S5I1toakbsmtS8dUcf8dndw3Q5wFXwGK50XOGJ9rr9AS0M99f9n44Cml8brj2nGqGwv9k50LzsLTUuB1e7oYz6X-ofBbgAMPJg0MTkF1RrQnPrtpwxQVPGj8RszT9upQec/s3570/cover%20squash.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2537" data-original-width="3570" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdHz1AyhZlGsxR0SI0Z0yLJP0gNUt_itk-MjB8WGxxyAAYMTU1NFrGWK__S5I1toakbsmtS8dUcf8dndw3Q5wFXwGK50XOGJ9rr9AS0M99f9n44Cml8brj2nGqGwv9k50LzsLTUuB1e7oYz6X-ofBbgAMPJg0MTkF1RrQnPrtpwxQVPGj8RszT9upQec/w640-h454/cover%20squash.jpg" title="Butternut Squash Gratin" width="640" /></a></div><br /><p></p><p><br /></p><p><br /></p><p>I had bought a container of ready prepared butternut squash (peeled and cubed) when my daughter was here last week. We were going to have it on Saturday, but then I got ill and all of the best laid plans went out of the window. I needed to use it up today or I would have had to throw it away.</p><p><br /></p><p>I thought I might make a <a href="https://cafedelites.com/butternut-squash-soup/" target="_blank">soup</a>, but then I felt rather lazy and didn't want to go to all that bother. I decided to roast it in the oven instead and then turn it into a gratin. I love gratins. They make for tasty sides when you are wanting something delicious on the side of a main protein, but they also make for tasty main dishes for the smaller family or vegetarians.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-EPDlJKI9Qd_S-OmY0HwcD-7Pfysaj0GudRVHPT90qkZTF5M3QQqhLY0myUJXMp8YDt8Y0zDJ-LyGEee6QnpJRhypOxeoAGGqllVvrLdszJFWlGiz0tpbUDWnHzW35F_JvmT5rdlBYL7Cds7QfYnbDWgLhaLm5JskQbyKz5nakYfwy4aYyr9sk2vCk0/s2563/420592657_938782444048415_8585893318581561796_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="1887" data-original-width="2563" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-EPDlJKI9Qd_S-OmY0HwcD-7Pfysaj0GudRVHPT90qkZTF5M3QQqhLY0myUJXMp8YDt8Y0zDJ-LyGEee6QnpJRhypOxeoAGGqllVvrLdszJFWlGiz0tpbUDWnHzW35F_JvmT5rdlBYL7Cds7QfYnbDWgLhaLm5JskQbyKz5nakYfwy4aYyr9sk2vCk0/w640-h472/420592657_938782444048415_8585893318581561796_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Gratins are usually composed of some sort of cooked vegetable (or meat) layered in a baking dish with a tasty cream sauce gently napped over top. This can be a cheese sauce, or a basic bechamel. They are rich and delicious, which is why I suggest that, for the smaller family, such a gratin recipe as I am sharing today would also make a delicious main dish.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They are also delicious ways to use up bits of leftover meat such as ham or poultry. I make a really delicious <a href="https://www.theenglishkitchen.co/2018/12/gratin-of-chicken.html" style="font-weight: bold;" target="_blank">Gratin of Chicken</a><b> </b>in which the sauce is flavored with tarragon. It is fabulous served simply with some boiled potatoes and a vegetable.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can, of course, gratin any vegetable, but butternut squash is particularly good done this way. The squash is nice and sweet and goes so very well with the savory elements of the sauce.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OWJH7nPBtUQmhnNqxiTyb90vKEbSN_dk0QPvitVNWRL8ZiejtQz_a-3yueDNAle8S1vyJxZm_fDQt4Y5P2xLhQ1sPrqDot8PKOjTEGxIGySva6jWB2nWQwZTh3DWa7KEa3Salh8T-Zw83DBfMt_EH_G8VIbcuaXOH62AdCvgyBkfSSGfYbA7M6lROm8/s2863/429573775_1128582648568779_1805584922515304782_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2163" data-original-width="2863" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OWJH7nPBtUQmhnNqxiTyb90vKEbSN_dk0QPvitVNWRL8ZiejtQz_a-3yueDNAle8S1vyJxZm_fDQt4Y5P2xLhQ1sPrqDot8PKOjTEGxIGySva6jWB2nWQwZTh3DWa7KEa3Salh8T-Zw83DBfMt_EH_G8VIbcuaXOH62AdCvgyBkfSSGfYbA7M6lROm8/w640-h484/429573775_1128582648568779_1805584922515304782_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I can still remember the first time I made a bechamel or cream sauce. It was something we had learned in grade 8 in Home Economics. My mother worked and had told me to cook some frozen vegetables for with our tea. I thought that sounded very boring and so I set out to make creamed vegetables, which I planned on serving in toast cups. (Ever the gourmand!)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Of course, due to my relative inexperience, it was an abysmal failure and I ruined the vegetables. The sauce was lumpy and scorched and did nothing whatsoever to enhance the vegetables.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I can remember my mother being quite cross with me, but it was a learning experience. On two fronts really. One, always do as I am told, and two, never walk away from a cream sauce as it is cooking on the stove. They can scorch in a millisecond, especially if the burner is set too high. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Patience is the key when making any sauce, but how many 13 year old kids are really patient. Not that many. Well . . . this one wasn't at any rate! I have come a very long way since then!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13pY2-UR9Pfo4Ovx-ZUOId1qXD0zyaHtc-X6zHdgc-OjO9EXFeOWkf86Z_4jlOISXSW-LUHuTfsHQLwGPXttPqOIvrJgdFImcI4WnR-9u8LqtbZ7iBR52xw819MKJFrGipbFw6yCPydhDI7_4t91fSAIcpbqN6Du7_ZBfZuDzGsQHveZ5AUzllBl8-uQ/s3310/426715903_286313781150016_1456957277100629220_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2487" data-original-width="3310" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13pY2-UR9Pfo4Ovx-ZUOId1qXD0zyaHtc-X6zHdgc-OjO9EXFeOWkf86Z_4jlOISXSW-LUHuTfsHQLwGPXttPqOIvrJgdFImcI4WnR-9u8LqtbZ7iBR52xw819MKJFrGipbFw6yCPydhDI7_4t91fSAIcpbqN6Du7_ZBfZuDzGsQHveZ5AUzllBl8-uQ/w640-h480/426715903_286313781150016_1456957277100629220_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE BUTTERNUT SQUASH GRATIN</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There is nothing too extraordinary here, except for maybe the gruyere cheese. If you can get the squash already pared and cubed, so much the better!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>For the squash:</b></div><ul class="ccm-section-items"><li>1 medium butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)</li><li>1/2 TBS flavorless oil (I used avocado)</li><li>1/2 tsp kosher salt</li><li>1/4 tsp black pepper</li><li>1/4 tsp garlic powder (not salt)</li><li>1/4 tsp onion powder (not salt)</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>For the sauce:</b></div><ul class="ccm-section-items"><li>2 TBS butter</li><li>2 TBS flour</li><li>1/2 tsp dry mustard powder</li><li>2 cups (480ml) whole milk. gently warmed</li><li>sea salt and white pepper to taste</li><li>pinch nutmeg</li><li>1 cup (83g) grated Swiss Gruyere cheese</li><li>1/4 cup (20g) grated sharp cheddar cheese</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>To top:</b></div><ul class="ccm-section-items"><li>1/2 TBS softened butter</li><li>5 or 6 crumbled buttery crackers (such as town house, ritz or TUC)</li><li>2 TBS grated gruyere cheese</li><li>1 TBS grated sharp cheddar cheese</li></ul></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdZt2hi2u3_V_n2Tcj7bTDGJQBx3594Dd092r8bN7UzDiuRvsgVJRz7NHDOBwsEAeysrOpm12EFDJ8DCI3MvojXTatWFmEatIstf5ToKPsY5HoAeN7ywLgbiG96bJL0CDtus0OYB-yhZTdz_cgMyXs0hjPZ0quHa4Myvz9_rdRjt_XhGpH4hrqup8AHQ/s3210/426758551_1152922892384983_3877324275786758037_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2152" data-original-width="3210" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKdZt2hi2u3_V_n2Tcj7bTDGJQBx3594Dd092r8bN7UzDiuRvsgVJRz7NHDOBwsEAeysrOpm12EFDJ8DCI3MvojXTatWFmEatIstf5ToKPsY5HoAeN7ywLgbiG96bJL0CDtus0OYB-yhZTdz_cgMyXs0hjPZ0quHa4Myvz9_rdRjt_XhGpH4hrqup8AHQ/w640-h430/426758551_1152922892384983_3877324275786758037_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can of course, use a lower fat milk, but bear in mind full fat milk will give you a much more delicious and richer sauce. Gruyere Cheese is a type of Swiss cheese. You can use Emmenthaler or Swiss Cheese in it's place.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I like to use strong/sharp cheddar for the burst of flavor that it gives.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Do be sure to use onion and garlic powders and not the salts. If you use the salts then your dish will be far too salty and unpalatable.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Any buttery cracker can be used in the topping. I like the Town crackers, but Ritz and TUC (in the U.K.) are also very good.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrv8whuVMGEE1pfE_t_6_bX-9Hxbi1QKAwxYwveI40Y2rBULVp75DU8EjsgC7UeyzjtZbGkJSxcqBiIR5JEGtwYwZkU9XCwjCHo0_6Kaok2Y4X6ZkJu0FMDJg8P71Y4nWUGG7jEQLZQtIwArWYYOaJDOgPxRTjXJYWDeiDBYn_0n_x-tiGSED9rVWaKk8/s2965/427924278_1362803074354008_5215405262414282094_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2465" data-original-width="2965" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrv8whuVMGEE1pfE_t_6_bX-9Hxbi1QKAwxYwveI40Y2rBULVp75DU8EjsgC7UeyzjtZbGkJSxcqBiIR5JEGtwYwZkU9XCwjCHo0_6Kaok2Y4X6ZkJu0FMDJg8P71Y4nWUGG7jEQLZQtIwArWYYOaJDOgPxRTjXJYWDeiDBYn_0n_x-tiGSED9rVWaKk8/w640-h532/427924278_1362803074354008_5215405262414282094_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE BUTTERNUT SQUASH GRATIN</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a really simple dish to make. Most gratins are. They simply involve making a creamy sauce and then napping it over a cooked vegetable and popping the whole lot into the oven to gild a golden brown.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 400*F/200*C/ gas mark 6. Toss the prepared butternut squash in a bowl with the oil and the seasonings. Pour onto a baking tray, spreading out in a single layer.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Roast in the hot oven for 20 to 25 minutes. They should just be able to be pierced with the tip of a sharp knife. Remove from the oven.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyq07BJ-l48zVU6Q6CKZbQuHrBgvUHp486c7PKmG7XtC624fqV29ct6CxtRSZSDvPqWGpzVV3IR6_0khyVNrazGIu11x2KeAueWehE3mw5tysTDHLK8HP-Gjpdt52AmUJv8f_nBEHxFtcceFBa9g2tHOILqgZTMtjzT35AE85Mm_7Dzb8yRivoqzjDqE/s3219/429562811_324071694001251_4031834311705806177_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2645" data-original-width="3219" height="526" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTyq07BJ-l48zVU6Q6CKZbQuHrBgvUHp486c7PKmG7XtC624fqV29ct6CxtRSZSDvPqWGpzVV3IR6_0khyVNrazGIu11x2KeAueWehE3mw5tysTDHLK8HP-Gjpdt52AmUJv8f_nBEHxFtcceFBa9g2tHOILqgZTMtjzT35AE85Mm_7Dzb8yRivoqzjDqE/w640-h526/429562811_324071694001251_4031834311705806177_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">While the squash is cooking, make the sauce.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Melt the butter in a saucepan. Whisk in the flour and dry mustard powder. Cook, stirring constantly for about a minute to cook out the flour taste.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Slowly whisk in the warm milk. Cook and stir over medium heat until the mixture comes to the boil and thickens. Lower the heat.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Whisk in both cheeses until they are melted. Season to taste with salt and pepper and a pinch of nutmeg. Set aside and keep warm.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">To make the topping, combine all ingredients in a small bowl. Set aside.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">When the squash is ready remove from the oven. Scrape into a shallow baking dish. Pour the cheese sauce over top and sprinkle the topping over the sauce.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Return to the oven and bake for a further 15 to 20 minutes until bubbling and golden brown. </span><span style="background-color: white;">Leave to sit for 5 minutes before serving.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxdLQGk5c1XqIEArOYKf46eu9786E1LC_qV3hXxqw09Tr-RZdL2SwKIuCutLJKR1dOcRBQiV7E7CARfJe4c4x6tKKLlUGruQIvnmZuys-TbQHrDpbsnjGzn5lVIMe9dF_w2UOiAm7SsC7MLK18kC7QiUdWNpqaE72KOdX4nbvMYVstxggu21L63JLn2k/s2863/429573775_1128582648568779_1805584922515304782_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2163" data-original-width="2863" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlxdLQGk5c1XqIEArOYKf46eu9786E1LC_qV3hXxqw09Tr-RZdL2SwKIuCutLJKR1dOcRBQiV7E7CARfJe4c4x6tKKLlUGruQIvnmZuys-TbQHrDpbsnjGzn5lVIMe9dF_w2UOiAm7SsC7MLK18kC7QiUdWNpqaE72KOdX4nbvMYVstxggu21L63JLn2k/w640-h484/429573775_1128582648568779_1805584922515304782_n.jpg" title="Butternut Squash Gratin" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was an incredibly tasty way to use up the butternut squash. It was rich and delicious. The crumb topping added just the right touch. I enjoyed it as a vegetarian main and will enjoy it in this way again tomorrow.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It would however also make a fabulous side dish for a special or holiday dinner for four people. You can make it well ahead of time, putting the roasted squash together with the sauce and then top and bake it until golden brown about half an hour or so prior to your wanting to serve it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmEhbkH6bP3TJ798D7rga8ByoLEEtxv181h3yWCsPBSZ62n-nIwvR9H3P0ZyCyBhS_2NgCxzUxhqijUi3IvajCrEKJ6oYSelXxAknDd7qXnFJqghphf3tJbBvKf_rlZNRVWa_6xq8KNE_FymmsLLPKTJeqNdzMvbvALQ2Y60_9YWjSf4aMQxFrehj6M0/s3682/431781562_337009382105037_2009199930595271567_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Butternut Squash Gratin" border="0" data-original-height="2787" data-original-width="3682" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmEhbkH6bP3TJ798D7rga8ByoLEEtxv181h3yWCsPBSZ62n-nIwvR9H3P0ZyCyBhS_2NgCxzUxhqijUi3IvajCrEKJ6oYSelXxAknDd7qXnFJqghphf3tJbBvKf_rlZNRVWa_6xq8KNE_FymmsLLPKTJeqNdzMvbvALQ2Y60_9YWjSf4aMQxFrehj6M0/w640-h484/431781562_337009382105037_2009199930595271567_n.jpg" title="Butternut Squash Gratin" width="640" /></a></div><div><br /></div><div><br /></div><br /><p>If you are a fan of butternut squash and are looking for something delicious to do with one, you might also enjoy the following recipes:</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2020/02/spiced-butternut-squash-soup-with-honey.html" target="_blank">SPICED BUTTERNUT SQUASH SOUP WITH HONEY & CHEDDAR CROUTONS</a></b> - <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">This is a very simple soup to make. Deliciously belly warming. Butternut squash, red peppers, onions, garlic, ginger and chili flakes all combined in the tastiest way, then pureed with some stock. The croutons are the soup's crowning glory. A most delicious combination. </span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2022/09/butternut-squash-goats-cheese-lasagna.html" target="_blank">BUTTERNUT SQUASH AND GOAT'S CHEESE LASAGNE</a></b> - This is one of my favorite lasagnas to make. It is rich and delicious, with a cheesy sauce and a filling of roasted butternut squash, toasted nuts, goats cheese, gruyere cheese, Parmesan, and onions . This is the perfect lasagna to serve to a vegetarian and I promise you the meat eaters won't be complaining either!</span></p><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdHz1AyhZlGsxR0SI0Z0yLJP0gNUt_itk-MjB8WGxxyAAYMTU1NFrGWK__S5I1toakbsmtS8dUcf8dndw3Q5wFXwGK50XOGJ9rr9AS0M99f9n44Cml8brj2nGqGwv9k50LzsLTUuB1e7oYz6X-ofBbgAMPJg0MTkF1RrQnPrtpwxQVPGj8RszT9upQec/w640-h454/cover%20squash.jpg","name":"Butternut Squash Gratin","prepTime":"PT10M","cookTime":"PT45M","totalTime":"PT55M","description":"Creamy and delicious. This is destined to become a firm favorite in your recipe repertoire.","yield":"4 (as a side) 2 (as a main)","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 medium butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)","1/2 TBS flavorless oil (I used avocado)","1/2 tsp kosher salt","1/4 tsp black pepper","1/4 tsp garlic powder (not salt)","1/4 tsp onion powder (not salt)","2 TBS butter","2 TBS flour","1/2 tsp dry mustard powder","2 cups (480ml) whole milk. gently warmed","sea salt and white pepper to taste","pinch nutmeg","1 cup (83g) grated Swiss Gruyere cheese","1/4 cup (20g) grated sharp cheddar cheese","1/2 TBS softened butter","5 or 6 crumbled buttery crackers (such as town house, ritz or TUC)","2 TBS grated gruyere cheese","1 TBS grated sharp cheddar cheese"],"recipeInstructions":["Preheat the oven to 400*F/200*C/ gas mark 6. Toss the prepared butternut squash in a bowl with the oil and the seasonings. Pour onto a baking tray, spreading out in a single layer.","Roast in the hot oven for 20 to 25 minutes. They should just be able to be pierced with the tip of a sharp knife. Remove from the oven.","While the squash is cooking, make the sauce.","Melt the butter in a saucepan. Whisk in the flour and dry mustard powder. Cook, stirring constantly for about a minute to cook out the flour taste.","Slowly whisk in the warm milk. Cook and stir over medium heat until the mixture comes to the boil and thickens. Lower the heat.","Whisk in both cheeses until they are melted. Season to taste with salt and pepper and a pinch of nutmeg. Set aside and keep warm.","To make the topping, combine all ingredients in a small bowl. Set aside.","When the squash is ready remove from the oven. Scrape into a shallow baking dish. Pour the cheese sauce over top and sprinkle the topping over the sauce.","Return to the oven and bake for a further 15 to 20 minutes until bubbling and golden brown.","Leave to sit for 5 minutes before serving."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709744246949" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">4 (as a side) 2 (as a main)</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Butternut Squash Gratin" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdHz1AyhZlGsxR0SI0Z0yLJP0gNUt_itk-MjB8WGxxyAAYMTU1NFrGWK__S5I1toakbsmtS8dUcf8dndw3Q5wFXwGK50XOGJ9rr9AS0M99f9n44Cml8brj2nGqGwv9k50LzsLTUuB1e7oYz6X-ofBbgAMPJg0MTkF1RrQnPrtpwxQVPGj8RszT9upQec/w640-h454/cover%20squash.jpg" title="Butternut Squash Gratin" /></div><h3 class="ccm-name">Butternut Squash Gratin</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 45 Min</span><span class="ccm-time-child">Total time: 55 Min</span></div><div class="ccm-summary">Creamy and delicious. This is destined to become a firm favorite in your recipe repertoire.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">For the squash:</div><ul class="ccm-section-items"><li>1 medium butternut squash, peeled, seeded and cut into 1 inch chunks (about 3 cups)</li><li>1/2 TBS flavorless oil (I used avocado)</li><li>1/2 tsp kosher salt</li><li>1/4 tsp black pepper</li><li>1/4 tsp garlic powder (not salt)</li><li>1/4 tsp onion powder (not salt)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">For the sauce:</div><ul class="ccm-section-items"><li>2 TBS butter</li><li>2 TBS flour</li><li>1/2 tsp dry mustard powder</li><li>2 cups (480ml) whole milk. gently warmed</li><li>sea salt and white pepper to taste</li><li>pinch nutmeg</li><li>1 cup (83g) grated Swiss Gruyere cheese</li><li>1/4 cup (20g) grated sharp cheddar cheese</li></ul></div><div class="ccm-section"><div class="ccm-section-title">To top:</div><ul class="ccm-section-items"><li>1/2 TBS softened butter</li><li>5 or 6 crumbled buttery crackers (such as town house, ritz or TUC)</li><li>2 TBS grated gruyere cheese</li><li>1 TBS grated sharp cheddar cheese</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 400*F/200*C/ gas mark 6. Toss the prepared butternut squash in a bowl with the oil and the seasonings. Pour onto a baking tray, spreading out in a single layer.</li><li>Roast in the hot oven for 20 to 25 minutes. They should just be able to be pierced with the tip of a sharp knife. Remove from the oven.</li><li>While the squash is cooking, make the sauce.</li><li>Melt the butter in a saucepan. Whisk in the flour and dry mustard powder. Cook, stirring constantly for about a minute to cook out the flour taste.</li><li>Slowly whisk in the warm milk. Cook and stir over medium heat until the mixture comes to the boil and thickens. Lower the heat.</li><li>Whisk in both cheeses until they are melted. Season to taste with salt and pepper and a pinch of nutmeg. Set aside and keep warm.</li><li>To make the topping, combine all ingredients in a small bowl. Set aside.</li><li>When the squash is ready remove from the oven. Scrape into a shallow baking dish. Pour the cheese sauce over top and sprinkle the topping over the sauce.</li><li>Return to the oven and bake for a further 15 to 20 minutes until bubbling and golden brown.</li><li>Leave to sit for 5 minutes before serving.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJhON0KM_BiGCW_Wtf4snbdURAYY28CGWdcynQtyGaLae4QKsVVewluovsnmrjbZITUFkpXl1qrSNmvfMBwyhpsQ0bIBPw4A2EhXu9Cu5u57oPn9NrnOvIc_qklXWvv_h_f9EsP2yfAeV0vLAoFvEqz5KBJXGV-asFurzEDSWoCALkdC096fSHqbGrhs/w640-h464/end%20squash.jpg" title="Butternut Squash Gratin" width="640" /></a></div><br /><p><br /></p><p><br /></p><p>T<span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">his 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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-48199970727677005072024-03-06T07:00:00.124+00:002024-03-06T14:58:14.291+00:00Homemade Grape Nuts Cereal<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq1TDPhEyHbwCDjoZ9QHrnK1Ozx0SJlIZ8aX5ud-zPigNYu_8376FCAP5yBM2mZyg4nLdNcmxsWa7iyGlUupD8ebyBcBkbgAWMoo7WMYg1Ur2qdjOZ0i_V7V7xkyDHHOVLU2hJRJUCzzfLeuRnGxCZXAYyl3Dmy2OVzVhK676qbX_NyrZdmrG1jrFggg/s3395/best%20cover%20grapnuts.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="2768" data-original-width="3395" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq1TDPhEyHbwCDjoZ9QHrnK1Ozx0SJlIZ8aX5ud-zPigNYu_8376FCAP5yBM2mZyg4nLdNcmxsWa7iyGlUupD8ebyBcBkbgAWMoo7WMYg1Ur2qdjOZ0i_V7V7xkyDHHOVLU2hJRJUCzzfLeuRnGxCZXAYyl3Dmy2OVzVhK676qbX_NyrZdmrG1jrFggg/w640-h522/best%20cover%20grapnuts.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">A week or two back when I posted my recipe for Grape Nuts Bread on my Facebook page, it was brought to my attention that Grape Nuts Cereal is not something that you can really find here in Canada any longer. In the UK it was readily available in the cereal aisle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My sister had made her own a few weeks back and was very impressed with what she had made. I tasted it at her place and enjoyed it also, so I asked her to share the recipe with me so that I could share it here with you. It is a recipe that she adapted from<a href="https://food52.com/recipes/75790-homemade-grape-nuts-cereal" target="_blank"> Food 52</a>.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nSrrxODjJ6KK4A4UjaZ19GwqGTQY-HJLT1q9WuHItK2Fp7I5_jf8R-xOFl8bRTnjaTMPqUS4jZ-y0w0tEDIBzRXbz7sHPw5n47I5fi13cDkfuvBbtwOYGI9wtiXXEtvmMebcpPERV_pZEG9CMATPKMejETBxs09ytLg849n9FLrYasiMHvN14fwPdSk/s3495/cover%20grapenuts.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="2599" data-original-width="3495" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nSrrxODjJ6KK4A4UjaZ19GwqGTQY-HJLT1q9WuHItK2Fp7I5_jf8R-xOFl8bRTnjaTMPqUS4jZ-y0w0tEDIBzRXbz7sHPw5n47I5fi13cDkfuvBbtwOYGI9wtiXXEtvmMebcpPERV_pZEG9CMATPKMejETBxs09ytLg849n9FLrYasiMHvN14fwPdSk/w640-h476/cover%20grapenuts.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>I am actually surprised that it is not available in Canada these days. It used to be. Grape Nut Ice Cream was always my mother's favorite ice cream. </div><div><br /></div><div><br /></div><div><br /></div><div>I tried to find out online if there was a reason for it not being available here in Canada and all I could find out was that during the Covid Pandemic there was a shortage of it and that they had hoped it to be back on the shelves in Spring 2021. </div><div><br /></div><div><br /></div><div><br /></div><div>Well, here it is, almost Spring 2024 and still no Grape Nuts. So I don't know what is up with that, but no worries because we can now make our own, and it is every bit as delicious as the original, if not more so! I am so impressed with this copycat grape nuts cereal recipe that I may never buy a box again!</div><div><br /></div><div><br /></div><div>At least I can pronounce the names of all of the ingredients!</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJu9pbO1g1d1ylzqmKEerduqAMWKxOVEYroZop_hOlgwYksCFTCoY5voHzAsScIL1d3MeXwKzyV1CTGjdvsSzbSYOCL79Jgrzimu3vDOe7rY7VQ8IMjKihD_k9bTso2KFzqMuc3GHQoK8xwc5lGmGtixtjnpKpHhCri0K12wN6SA4PVE0r65YzKR5JAE/s4032/418683539_773967397967959_7990192354295710304_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJu9pbO1g1d1ylzqmKEerduqAMWKxOVEYroZop_hOlgwYksCFTCoY5voHzAsScIL1d3MeXwKzyV1CTGjdvsSzbSYOCL79Jgrzimu3vDOe7rY7VQ8IMjKihD_k9bTso2KFzqMuc3GHQoK8xwc5lGmGtixtjnpKpHhCri0K12wN6SA4PVE0r65YzKR5JAE/w640-h480/418683539_773967397967959_7990192354295710304_n.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a></div><br /><div><br /> </div><div><br /></div><div><b>WHAT YOU NEED TO MAKE HOMEMADE GRAPE NUTS CEREAL</b></div><div><br /></div><div><br /></div><div>A few simple ingredients. That's all. A stove. Baking sheets. A food processor. Simple. I can tell you where to source the ingredients that are not that easy to find.</div><div><br /></div><div><br /></div><div><br /></div><div><ul class="ccm-section-items" style="background-color: white;"><li>3 cups (420g) coarse grind whole wheat flour</li><li>1/2 cup (31g) barley or wheat bran</li><li>1 1/2 tsp salt</li><li>1 tsp baking soda</li><li>1 1/2 cups (360ml) buttermilk</li><li>1/2 cup (145g) barley malt syrup</li><li>1/2 tsp pure vanilla extract</li></ul></div><div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi044MkQpOnsh3I1H9rcBj97MwuzMUALMZM3u5LPTKdyAksb5oXFHgP1kFx8RQWz2oOWWg5CLdFPqBTeBc5n67oR2feUZU8d2U-KUIBWX1Rusno6YFyKDrloaepIsQXZmIR2D4fuUiFZMKLi3qS_8OAmUtD0x4lIJ94RY31xaQ_Rh5AEWImg25q-G5IQLc/s3336/418150514_3632113177107345_6737498831029064996_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="3336" data-original-width="3006" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi044MkQpOnsh3I1H9rcBj97MwuzMUALMZM3u5LPTKdyAksb5oXFHgP1kFx8RQWz2oOWWg5CLdFPqBTeBc5n67oR2feUZU8d2U-KUIBWX1Rusno6YFyKDrloaepIsQXZmIR2D4fuUiFZMKLi3qS_8OAmUtD0x4lIJ94RY31xaQ_Rh5AEWImg25q-G5IQLc/w576-h640/418150514_3632113177107345_6737498831029064996_n.jpg" title="Homemade Grape Nuts Cereal" width="576" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can find the coarse grind whole wheat flour at any health food store or on line via someplace like Amazon. If all else fails I am sure you could use regular all purpose whole wheat flour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The Malt Syrup can also be bought at health food stores and online. During the War they used to give a spoonful of malt extract to children every day to keep up their health. Its filled with vitamins.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"> I purchased mine at my local health food store and it cost me $12.99 for the bottle. You can also use it to make <a href="https://www.theenglishkitchen.co/2024/01/simple-british-malt-loaf.html" target="_blank"><b>Malt Loaf</b></a>, which is a favorite British loaf that is enjoyed often with cup of hot tea.</div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">You can purchase the exact brand I used online in Canada <a href="https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwiMq6n0-_iDAxUmZEcBHRKOC68YABADGgJxdQ&ae=2&gclid=Cj0KCQiAqsitBhDlARIsAGMR1Rgx3uk_A2DSecrmQUSWDDjJFwOvh5_DQBvyq4QSDJFSvfeeIR7xGsgaAk22EALw_wcB&ohost=www.google.com&cid=CAESV-D2qcFlS3K8PLZJpLJfUkIRaEfFEWTsLgOVTEQ39V__GBRIlt-8Vnzvf0pakxfeCPwdNR2b6ZJGO2hZGreRLF0FPyCE5eOavM5zp61vl_Y-VZaAC7Sz5Q&sig=AOD64_1YK-MP67RHaQof4koEdgaWZbv01w&ctype=5&q=&ved=2ahUKEwj88aH0-_iDAxVhmYkEHRJjDHYQ5bgDKAB6BAgBEAU&adurl=" style="background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px); background-position: 0px 0.7em; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;" target="_blank">here</a>. Or <a href="https://store.edenfoods.com/barley-malt-syrup-organic/" style="background-image: linear-gradient(transparent 0px, rgb(241, 224, 224) 0px); background-position: 0px 0.7em; background-repeat: no-repeat; border: 0px; color: black; margin: 0px; padding: 0px; text-decoration-line: none; transition: all 0.5s ease 0s; vertical-align: baseline;" target="_blank">here </a>in the USA. In the U.K. it is found in most grocery stores or health food purveyors.</div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">Barley or wheat bran is also very available at health food shops or online.</div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">Buttermilk is found in the diary aisle of most shops. If you cannot find any, you can make a simple substitute by combining equal amounts of plain full fat yogurt and full fat milk.</div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div><div class="separator" style="background-color: white; border: 0px; clear: both; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8DL8E4Yti3TaYT0x6h_takOotsnn8Gwm0aKOSozdb8le_fZNU9ontDRjTw3uBFWOBJZwTvEcKCqYK-Ad6xAozrSHTDAhOQs_NPn_QeHqeDQ-MSvRgSrC5ZRB_PMdxLmyTGXt0D1UUbH5fhPLQtZGzfWg5dnyHOSWqQYXbW41QuydFTdPoBghB316ykY/s3707/420646280_802730581668921_6006449776754540425_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="2999" data-original-width="3707" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR8DL8E4Yti3TaYT0x6h_takOotsnn8Gwm0aKOSozdb8le_fZNU9ontDRjTw3uBFWOBJZwTvEcKCqYK-Ad6xAozrSHTDAhOQs_NPn_QeHqeDQ-MSvRgSrC5ZRB_PMdxLmyTGXt0D1UUbH5fhPLQtZGzfWg5dnyHOSWqQYXbW41QuydFTdPoBghB316ykY/w640-h518/420646280_802730581668921_6006449776754540425_n.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE HOMEMADE GRAPE NUTS CEREAL</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This really isn't difficult to make at all. You do need a food processor to cut the time down a bit. You can crumble the cereal by hand, but a food processor really makes short work of it.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 350*F/180*C/ gas mark 4. Line a sheet pan with some baking parchment. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk all of the dry ingredients together in a large bowl. Whisk the wet ingredients together in a beaker. Make a well in the dry ingredients and pour in the wet ingredients. Stir well together until thoroughly combined.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNRQhdlH1V97GPXzMhuO85n2vxDMddgCo6-4z5qNZg4y-V4sKEaLkY2E16_xaouXzAzbmwubALSHKA7vcrHsIrZnADTWTeefhCqAyxWT2IPSWKxPsjEkjjVjRi81JpW2GtNV0iUBQeWWsZGEenj7ayqD1mRU21HZ7VvEz_RoEs4v6mIR6-RmpycrXw_k/s4096/418618202_977651357025169_305623772140792016_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="3072" data-original-width="4096" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNRQhdlH1V97GPXzMhuO85n2vxDMddgCo6-4z5qNZg4y-V4sKEaLkY2E16_xaouXzAzbmwubALSHKA7vcrHsIrZnADTWTeefhCqAyxWT2IPSWKxPsjEkjjVjRi81JpW2GtNV0iUBQeWWsZGEenj7ayqD1mRU21HZ7VvEz_RoEs4v6mIR6-RmpycrXw_k/w640-h480/418618202_977651357025169_305623772140792016_n.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Spread this mixture out evenly on the baking sheet. (I found that using damp hands helped with this. I had a large baking sheet. 18 inches by 26 inches.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Bake in the preheated oven for 20 minutes. Remove from the oven and set the sheet pan on a wire rack to cool for 35 to 40 minutes.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Lower the oven temperature to 275*F/135*C.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Once cold, break into chunks. Working in batches, pulse the chunks in a food processor, a bit at a time, into coarse crumbs, about the size of small peas and grains of rice.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_e9vuuJIzr1uW8QiK4Fs_MdcKj2pwZXU3ZrawAh003kMSpZPs-vpk27KQcLsqdCXqQOxtUoBvdrLlxvR7AxH982Ueme3rAgVsYuy_NdtOdG3Rf0izAOzqM_V2gTfVtFjASLILHWqMvqt2_tXyxbOn6KDX0_UoLzCtRJem-a3R3QwNMDb7P6Cu_HKAJE/s3395/418946177_1574024170077751_1797128169754708500_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="2699" data-original-width="3395" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_e9vuuJIzr1uW8QiK4Fs_MdcKj2pwZXU3ZrawAh003kMSpZPs-vpk27KQcLsqdCXqQOxtUoBvdrLlxvR7AxH982Ueme3rAgVsYuy_NdtOdG3Rf0izAOzqM_V2gTfVtFjASLILHWqMvqt2_tXyxbOn6KDX0_UoLzCtRJem-a3R3QwNMDb7P6Cu_HKAJE/w640-h508/418946177_1574024170077751_1797128169754708500_n.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Line two baking sheets (again 18 inches by 26 inches) with baking parchment. Divide the crumbs amongst the two sheets, spreading them out evenly.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Bake in the preheated oven for 45 minutes. Stir every fifteen minutes and rotate the placement of the sheets. At the end of that time the cereal should be lovely and crunchy.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Allow to cool completely and then store in an airtight container.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FQy2lfSFAoRcig-M9IwLxoDjLDc7jX-hOvy9IDRhdkL1-1KpEY1aKJYJ4qMgsU-k1jlTg_JxNj5MiV6qrPW4zjsLwl0WyYfxSHV03IvvaNlg5aYp3Tec-7ZM5ydf4haQj-SIHWmylc1WZzdJLcxWt0CxImKOgJS0HRtPHD97_6nhoYJn5rbu5X73c-4/s4032/429551478_818194453687322_8500447049514497331_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7FQy2lfSFAoRcig-M9IwLxoDjLDc7jX-hOvy9IDRhdkL1-1KpEY1aKJYJ4qMgsU-k1jlTg_JxNj5MiV6qrPW4zjsLwl0WyYfxSHV03IvvaNlg5aYp3Tec-7ZM5ydf4haQj-SIHWmylc1WZzdJLcxWt0CxImKOgJS0HRtPHD97_6nhoYJn5rbu5X73c-4/w640-h480/429551478_818194453687322_8500447049514497331_n.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was excellent. I enjoyed a small bowl of it along with some milk and lightly sweetened strawberries. It was easily one of my favorite breakfasts I have ever had. I will be making this regularly!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you want an extra way to use up some of the cereal, I can highly recommend my recipe for <b><a href="https://www.theenglishkitchen.co/2017/02/grape-nuts-bread.html" target="_blank">Grape Nuts Bread</a></b>. Its excellent!</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr2DKB88nZfBWvrzq7cmuudCEt_vBacZ6E4ifin060nb3Fg6gudXW_-LOurWY7kuFFD0AY64Pz7StD5eIbJ3GiA-7ZVSoyJ1WN98kcf9lP0RTnAUhoxhSKlAJUu-OiB6h4d6E-vndZeC1-x2f6y1rTU8opB-qjk-TjDDjLxbXt1yRU7dqAEJmfEBIm_8/s3106/429583381_1121151492435741_5230738437425344208_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="2354" data-original-width="3106" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdr2DKB88nZfBWvrzq7cmuudCEt_vBacZ6E4ifin060nb3Fg6gudXW_-LOurWY7kuFFD0AY64Pz7StD5eIbJ3GiA-7ZVSoyJ1WN98kcf9lP0RTnAUhoxhSKlAJUu-OiB6h4d6E-vndZeC1-x2f6y1rTU8opB-qjk-TjDDjLxbXt1yRU7dqAEJmfEBIm_8/w640-h486/429583381_1121151492435741_5230738437425344208_n.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">They say that breakfast is the most important meal of the day. Here are a few other delicious options for you to choose from when deciding what to prepare for your family:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2019/05/big-bran-breakfast-cookies.html" target="_blank">BIG BRAN BREAKFAST COOKIES</a></b> - Cookies for breakfast? Yes please! These are loaded with fiber and raisins and go down very well with a glass of cold milk, juice or a hot drink. <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">The recipe makes 16 lovely, breakfast sized cookies. They also freeze well, so you can bake them up, wrap and freeze, ready to take out when you are ready to eat. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px;"><a href="https://www.theenglishkitchen.co/2020/05/bran-fruit-breakfast-bread.html" target="_blank"><br /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2020/05/bran-fruit-breakfast-bread.html" target="_blank">BRAN AND FRUIT BREAKFAST BREAD</a> - </b></span><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px;"> </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">This is one of my favorite breakfast breads. It is loaded with dried apricots and prunes. She is not much to look at but toasts beautifully and is delicious toasted and spread with butter. Yummy!</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq1TDPhEyHbwCDjoZ9QHrnK1Ozx0SJlIZ8aX5ud-zPigNYu_8376FCAP5yBM2mZyg4nLdNcmxsWa7iyGlUupD8ebyBcBkbgAWMoo7WMYg1Ur2qdjOZ0i_V7V7xkyDHHOVLU2hJRJUCzzfLeuRnGxCZXAYyl3Dmy2OVzVhK676qbX_NyrZdmrG1jrFggg/w640-h522/best%20cover%20grapnuts.jpg","name":"Homemade Grape Nuts Cereal","prepTime":"PT10M","cookTime":"PT1H25M","totalTime":"PT2H15M","description":"No longer available where I live, this homemade copycat version of Grape Nuts Cereal is every bit as delicious as the original boxed one. Well flavored, not too sweet, nice and crisp.","yield":"14 servings","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["3 cups (420g) coarse grind whole wheat flour","1/2 cup (31g) barley or wheat bran","1 1/2 tsp salt","1 tsp baking soda","1 1/2 cups (360ml) buttermilk","12 cup (145g) barley malt syrup","1/2 tsp pure vanilla extract"],"recipeInstructions":["Preheat the oven to 350*F/180*C/ gas mark 4. Line a sheet pan with some baking parchment. Set aside.","Whisk all of the dry ingredients together in a large bowl. Whisk the wet ingredients together in a beaker. Make a well in the dry ingredients and pour in the wet ingredients. Stir well together until thoroughly combined.","Spread this mixture out evenly on the baking sheet. (I found that using damp hands helped with this. I had a large baking sheet. 18 inches by 26 inches.)","Bake in the preheated oven for 20 minutes. Remove from the oven and set the sheet pan on a wire rack to cool for 35 to 40 minutes.","Lower the oven temperature to 275*F/135*C.","Once cold, break into chunks. Working in batches, pulse the chunks in a food processor, a bit at a time, into coarse crumbs, about the size of small peas and grains of rice.","Line two baking sheets (again 18 inches by 26 inches) with baking parchment. Divide the crumbs amongst the two sheets, spreading them out evenly.","Bake in the preheated oven for 45 minutes. Stir every fifteen minutes and rotate the placement of the sheets. At the end of that time the cereal should be lovely and crunchy.","Allow to cool completely and then store in an airtight container."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709661885858" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">14 servings</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Homemade Grape Nuts Cereal" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPq1TDPhEyHbwCDjoZ9QHrnK1Ozx0SJlIZ8aX5ud-zPigNYu_8376FCAP5yBM2mZyg4nLdNcmxsWa7iyGlUupD8ebyBcBkbgAWMoo7WMYg1Ur2qdjOZ0i_V7V7xkyDHHOVLU2hJRJUCzzfLeuRnGxCZXAYyl3Dmy2OVzVhK676qbX_NyrZdmrG1jrFggg/w640-h522/best%20cover%20grapnuts.jpg" title="Homemade Grape Nuts Cereal" /></div><h3 class="ccm-name">Homemade Grape Nuts Cereal</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 1 H & 25 M</span><span class="ccm-time-child">Inactive time: 40 Min</span><span class="ccm-time-child">Total time: 2 H & 15 M</span></div><div class="ccm-summary">No longer available where I live, this homemade copycat version of Grape Nuts Cereal is every bit as delicious as the original boxed one. Well flavored, not too sweet, nice and crisp.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>3 cups (420g) coarse grind whole wheat flour</li><li>1/2 cup (31g) barley or wheat bran</li><li>1 1/2 tsp salt</li><li>1 tsp baking soda</li><li>1 1/2 cups (360ml) buttermilk</li><li>1/2 cup (145g) barley malt syrup</li><li>1/2 tsp pure vanilla extract</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350*F/180*C/ gas mark 4. Line a sheet pan with some baking parchment. Set aside.</li><li>Whisk all of the dry ingredients together in a large bowl. Whisk the wet ingredients together in a beaker. Make a well in the dry ingredients and pour in the wet ingredients. Stir well together until thoroughly combined.</li><li>Spread this mixture out evenly on the baking sheet. (I found that using damp hands helped with this. I had a large baking sheet. 18 inches by 26 inches.)</li><li>Bake in the preheated oven for 20 minutes. Remove from the oven and set the sheet pan on a wire rack to cool for 35 to 40 minutes.</li><li>Lower the oven temperature to 275*F/135*C.</li><li>Once cold, break into chunks. Working in batches, pulse the chunks in a food processor, a bit at a time, into coarse crumbs, about the size of small peas and grains of rice.</li><li>Line two baking sheets (again 18 inches by 26 inches) with baking parchment. Divide the crumbs amongst the two sheets, spreading them out evenly.</li><li>Bake in the preheated oven for 45 minutes. Stir every fifteen minutes and rotate the placement of the sheets. At the end of that time the cereal should be lovely and crunchy.</li><li>Allow to cool completely and then store in an airtight container.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] 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});</script><script async="" class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1709662978184" type="text/javascript"></script><!--END The Recipe Box--><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9FIvrdSn1ShiRjHikSAJtEf54dNbB5vsp3_4Em6pkgqMuI_Br52MTceyeg5lbfy9PLdWgzuSrwEeMFs4Vb82LqQXl-65KkOoZModnTY9M4EzylWyHAw8jPC07bIBqe15DAt9jusQ5QHiwKTIwncKjGfZw4DvBRaGoVmIRDxLdLQAompjS16vsjLXcmI/s3027/end%20nuts.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Grape Nuts Cereal" border="0" data-original-height="2259" data-original-width="3027" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc9FIvrdSn1ShiRjHikSAJtEf54dNbB5vsp3_4Em6pkgqMuI_Br52MTceyeg5lbfy9PLdWgzuSrwEeMFs4Vb82LqQXl-65KkOoZModnTY9M4EzylWyHAw8jPC07bIBqe15DAt9jusQ5QHiwKTIwncKjGfZw4DvBRaGoVmIRDxLdLQAompjS16vsjLXcmI/w640-h478/end%20nuts.jpg" title="Homemade Grape Nuts Cereal" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">This content (written and photography) is the sole property of The English Kitchen. 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Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com4tag:blogger.com,1999:blog-7100882347408067241.post-56088084156095061622024-03-05T07:00:00.122+00:002024-03-05T07:00:00.450+00:00Macaroni Cheese Frittata<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLCYxUEHovFAptHKeB51DpwBhatQiJRgr1A-6sN8tQGAwq0BeoWgMq2d9vvxBwkRhy4ugN8zLm6mD-JVB1HoaWclCm9S0OsLQYSTd0jUiyHF2c0NOUlYQuJsb2F4GTI2UMOYqfFSSlIha_skFfUceq7-wRuZzS3JLT4XXvbflwJ1uDa1pelGTg5Zd_jo/s3680/best%20cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2760" data-original-width="3680" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLCYxUEHovFAptHKeB51DpwBhatQiJRgr1A-6sN8tQGAwq0BeoWgMq2d9vvxBwkRhy4ugN8zLm6mD-JVB1HoaWclCm9S0OsLQYSTd0jUiyHF2c0NOUlYQuJsb2F4GTI2UMOYqfFSSlIha_skFfUceq7-wRuZzS3JLT4XXvbflwJ1uDa1pelGTg5Zd_jo/w640-h480/best%20cover.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I came down with a rather bad tummy bug over the weekend. I did not cook anything at all on Saturday or Sunday. My daughter was still with me and she took good care of me. She enjoyed some canned Spaghetti and meatballs, which she likes and garlic bread and then yesterday, after church, my sister took her back to her place.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I hated to have our week together end on such a sour note. I have not been sick like that for a very long time. Thankfully today I am starting to feel quite a bit better, although I am still not 100%. I hope I totally recover soon as my oldest son and his family are expected to come for a visit within the next day or two!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvAW_ZxyTbKkZ_nimNhSHE8dq7oNMjfagXp470Wy0g4CguuBtczJXLiHJLwubCMbNyC4I6BoImIXHncrl7yBvWBUuMlqsjLG3iwe9L9iRCx0bavY8iLHMCRyIjJ3UR5OomNvH-vDrCMpFjLRDp1caS46-dLKPa9zm3ruXBWHs4g34JxmZV6qsueurZmg/s3532/cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2587" data-original-width="3532" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvAW_ZxyTbKkZ_nimNhSHE8dq7oNMjfagXp470Wy0g4CguuBtczJXLiHJLwubCMbNyC4I6BoImIXHncrl7yBvWBUuMlqsjLG3iwe9L9iRCx0bavY8iLHMCRyIjJ3UR5OomNvH-vDrCMpFjLRDp1caS46-dLKPa9zm3ruXBWHs4g34JxmZV6qsueurZmg/w640-h468/cover.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Yesterday all I managed to eat was a piece of dry toast towards the end of the day. Today I was feeling a bit more peckish, always a good sign! I felt like I could eat something. I had seen a recipe on <a href="https://wiselivingmagazine.co.uk/food-and-drink/recipes/how-to-make-a-macaroni-cheese-frittata/" target="_blank">Wise Living Magazine</a> for a Macaroni Cheese Frittata which looked really promising and had bookmarked it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Attributed to British Chef John Whaite, it looked really delicious as well as being very simple to make. It also used pretty straightforward store cupboard ingredients.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Macaroni cheese is nursery type of food. Pretty benign and something you would offer someone who had not been feeling well, to try to tempt their appetite back into life.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVAfgZFm8fr-mowZ-1aFkQ6Sc8Gthds1xzY7crhQ1nkuQgM2Et5_VEKqbcI9VofPl4aKUPO7cFQrrEfBFFLssXv7HL_mPW_JqLKCdu0GRx_4ceIanfgCZ6i03xz8UsZvEQuOhxLPJSlyuYhLmjWruQInNqz99NNuvKqTJ8tJyPbzMpUt9H7pAxdV7P2U/s3408/418593770_1589363248563441_8789395180680117502_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2648" data-original-width="3408" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinVAfgZFm8fr-mowZ-1aFkQ6Sc8Gthds1xzY7crhQ1nkuQgM2Et5_VEKqbcI9VofPl4aKUPO7cFQrrEfBFFLssXv7HL_mPW_JqLKCdu0GRx_4ceIanfgCZ6i03xz8UsZvEQuOhxLPJSlyuYhLmjWruQInNqz99NNuvKqTJ8tJyPbzMpUt9H7pAxdV7P2U/w640-h498/418593770_1589363248563441_8789395180680117502_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Combining the textures and flavors of macaroni and cheese into a frittata is genius. I love frittatas. They are simple to make. Usually don't require much out of the ordinary and go together in a flash.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They make for fabulous light suppers, or even lunches. They are perfectly portable as well, making them ideal for taking to work and or on picnics. They are just as delicious served at room temperature as they are fresh out of the pan and hot.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">One of the best bits of macaroni and cheese are those crispy corner bits. This eats like a big huge crispy corner, with its cheesy golden brown burnished bottom. Simple and comforting. This was the ideal supper for me today.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44dbJjvLnWjDTd3oUq6yAywWx_vwB4oPc0LZTfnxQIlUKwTQm9IWluR1a5SRzNWDmwt9B_HG1wNcfHrrqIbHlEITud8jqpCbCGHv6G7Rhgl4cRacFiRj_mZE9GuM-zmpmy9Zw3A3Bp8wIV7BGA259eG5YBwNfjUPs05kilBGY1GtZrEqDd4vKYJcfPqc/s3261/418566202_298869949610701_1492032318383038799_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2337" data-original-width="3261" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44dbJjvLnWjDTd3oUq6yAywWx_vwB4oPc0LZTfnxQIlUKwTQm9IWluR1a5SRzNWDmwt9B_HG1wNcfHrrqIbHlEITud8jqpCbCGHv6G7Rhgl4cRacFiRj_mZE9GuM-zmpmy9Zw3A3Bp8wIV7BGA259eG5YBwNfjUPs05kilBGY1GtZrEqDd4vKYJcfPqc/w640-h458/418566202_298869949610701_1492032318383038799_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE MACARONI CHEESE FRITTATA</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Just a few simple ingredients, that's all. This is really quite the store cupboard supper. Perfect for when you don't really feel much like cooking but still want to serve a delicious meal.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>2/3 cup cup (75g) dry macaroni</li><li>3 1/2 TBS (50g) single cream or evaporated milk</li><li>1/2 tsp English mustard (hot mustard)</li><li>1/2 cup (50g) grated sharp cheddar cheese</li><li>1/2 cup (45g) crumbled stilton</li><li>small handful of parsley, roughly chopped</li><li>3 large free range eggs</li><li>1 TBS mild flavored oil (I used avocado)</li><li>Tabasco sauce</li><li>fine sea salt and white pepper to taste</li></ul><div><br /></div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYV8G3zOnm_G3nsUk5qVltviYmo3ZHYchFZWaeMQF6Ky1Q5sQn1uLHl8FCCFBhmrSIzJbMQxKrGk6qoxEEF5IXlllVpP74GqnLb3xJ_Vu_FBfo9VU209Yve70t3tKwnaEW69NxeYu7xqPlio0Z4ddBkLJEvGKe2xY94m4BabzKUOoNS5Y_ljKDFfASjM/s3587/417914176_976066510608623_6594872037705226838_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2512" data-original-width="3587" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbYV8G3zOnm_G3nsUk5qVltviYmo3ZHYchFZWaeMQF6Ky1Q5sQn1uLHl8FCCFBhmrSIzJbMQxKrGk6qoxEEF5IXlllVpP74GqnLb3xJ_Vu_FBfo9VU209Yve70t3tKwnaEW69NxeYu7xqPlio0Z4ddBkLJEvGKe2xY94m4BabzKUOoNS5Y_ljKDFfASjM/w640-h448/417914176_976066510608623_6594872037705226838_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The recipe did not specify the shape of macaroni used. Looking at their page I could see that they used maccheroni, which is not available here in Canada. Maccheroni is pretty much the same as elbow macaroni, but it is not curved. It has a straight shape.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You will want to use any kind of tubular macaroni that is not overly large. I used Ditalini, which is like short cut maccheroni. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITa-1hB03ZGjXFjiQzfbIALNqwrck0xEk7KRb0b13uFOLdaT0NuTobQ6UV4VukiDVP8PgVcbN1Qm2b5i0tu3cdBeR_uZsGZYXr1-qpmdIKPiel1qQSLn5a-AwI7LGDCkEth-oG0jENC1E1Jh_bBTtM8RLtIRQQDZRFKVahKx-HsejZgzcX-c1xDLBTNU/s3713/426715857_953445566424337_5557870456485726026_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2927" data-original-width="3713" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITa-1hB03ZGjXFjiQzfbIALNqwrck0xEk7KRb0b13uFOLdaT0NuTobQ6UV4VukiDVP8PgVcbN1Qm2b5i0tu3cdBeR_uZsGZYXr1-qpmdIKPiel1qQSLn5a-AwI7LGDCkEth-oG0jENC1E1Jh_bBTtM8RLtIRQQDZRFKVahKx-HsejZgzcX-c1xDLBTNU/w640-h504/426715857_953445566424337_5557870456485726026_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The recipe specified English mustard, which is quite hot. I happened to have some English mustard which I used, but you can use any HOT mustard. You will not need a lot of it. Dijon would also work I think, which is a bit spicy but not overly so.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The recipe specified a combination of cheddar and stilton cheeses. I had some stilton, but just getting over the stomach flu I didn't want to eat anything that was too rich so kept it to just cheddar. I used a sharp/strong white cheddar.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As always I used organic free range eggs. You can use whatever eggs you can afford to use. Just make sure they are fresh and large eggs.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used single cream (half and half) instead of evaporated milk as I did not have any evaporated milk. This worked out beautifully.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNq_2UViWvTwdWWbpuz-npT54DPSZEoNsGyXosVabf_px3AjBjSKZGyX8Vssu2ZN8ZNYJkC_wDmgQbpdsWBAwj-VIdMBHpgUr1JuQ6QsjdLetaRLQxCIcUQgBt7_goNq_1glSxzmTteLyNQ4TY_HambyA52RUylAgJ-CYefjzB_4PqkpdqavULcjdFEOg/s2951/418414404_761118895685924_152254487566732900_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2002" data-original-width="2951" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNq_2UViWvTwdWWbpuz-npT54DPSZEoNsGyXosVabf_px3AjBjSKZGyX8Vssu2ZN8ZNYJkC_wDmgQbpdsWBAwj-VIdMBHpgUr1JuQ6QsjdLetaRLQxCIcUQgBt7_goNq_1glSxzmTteLyNQ4TY_HambyA52RUylAgJ-CYefjzB_4PqkpdqavULcjdFEOg/w640-h434/418414404_761118895685924_152254487566732900_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE MACARONI CHEESE FRITTATA</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Frittata's really are some of the simplest suppers to make. Quick, easy and delicious. They are also great for lunches and for portable picnics as they are just as delicious served at room temperature as they are served hot!</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Cook your macaroni to al dente according to your package directions in a pot of boiling lightly salted water. Drain well and return to the saucepan.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk in the cream, cheeses, mustard and parsley. Return to a low heat and stir to coat the pasta with the mixture and melt the cheese. Leave to cool for five minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL1YZIqjVHl04JILwNTnsakuaVuFrfmoCqkAmmB_Fxql_DS5Rb4MDLWvG5OGD5DgeW20MFAwPMnnMDDxqg9hOfI9Pp0ZQaoaj46l6eOAp4vBOKoExF0n8_k374rsV4c2InJ7_RsgZuUo4t7hHiJWfY77rmMXg-r_Mr9TLQvSSVK5-kPCGeOQHcwjDiX8/s3226/418520187_302765146156659_12311717134416854_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="1979" data-original-width="3226" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL1YZIqjVHl04JILwNTnsakuaVuFrfmoCqkAmmB_Fxql_DS5Rb4MDLWvG5OGD5DgeW20MFAwPMnnMDDxqg9hOfI9Pp0ZQaoaj46l6eOAp4vBOKoExF0n8_k374rsV4c2InJ7_RsgZuUo4t7hHiJWfY77rmMXg-r_Mr9TLQvSSVK5-kPCGeOQHcwjDiX8/w640-h392/418520187_302765146156659_12311717134416854_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Beat the eggs well together and then beat into the macaroni mixture. Season to taste with the salt and pepper.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Heat a deep small skillet (I used my 8-inch cast iron skillet.) over medium heat until hot. Add the oil. Pour in the egg/pasta mixture, smoothing over the top.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Cover with a lid and cook on medium-low for 10 to 15 minutes until the frittata is set and golden brown on the bottom. Drizzle with tabasco sauce and sprinkle on a bit of additional cheese if desired.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Serve cut into wedges.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAuDYL5RDNUrAEhyphenhyphen_YbC3TIRsgiGxRWWOZoglDsVEarklPmjPkcqpqQSicBytmivYYNiEqVeFeMxvwZ6UywgRDlI5yNU6B-HT5kl_Hbu9sZ3IUCnFMtlWY1fT18ZF01Ih_hSwhuIOh5Aj9QTu35WW23E5AsP0v1jpBHDv7eZGWQD4xIGf1kolNyRAyEk/s3281/418935389_1425786745004402_532773022946002852_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2356" data-original-width="3281" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAuDYL5RDNUrAEhyphenhyphen_YbC3TIRsgiGxRWWOZoglDsVEarklPmjPkcqpqQSicBytmivYYNiEqVeFeMxvwZ6UywgRDlI5yNU6B-HT5kl_Hbu9sZ3IUCnFMtlWY1fT18ZF01Ih_hSwhuIOh5Aj9QTu35WW23E5AsP0v1jpBHDv7eZGWQD4xIGf1kolNyRAyEk/w640-h460/418935389_1425786745004402_532773022946002852_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was really tasty and more than a little bit rich. I did not use stilton cheese, as, having just had a tummy bug, I thought stilton would be a bit too much for me to cope with. It was delicious with just the cheddar. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am thinking it would also be really delicious with bits of smoked ham, bacon, cubed pancetta, or even some flaked tuna added. This would please the meat eaters in your life!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I enjoyed it simply with some sliced cucumbers on this day, but it would be lovely with garlic fingers and a tossed salad, or some pickled beets or cucumbers. I am popping this recipe into my file for quick and easy suppers when you just can't be asked to cook and are wanting something simple!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROT64XKLRPIcMImO-IhOYBvn9A_p45uT0kLw83clDFIJcVEFlLxDn7QKrOESQ-lYbLLIbHz5Ba775qn-uM_Tabk_MmT_GlCKVE23HV8l6McLHYAP07fAKM9WG_Qgx0gSEi5yHu6jyo1rnEnxB7J5nCrMHvCyrNuJJV7A3mfouXLb1286maeNDz2C2iKc/s3439/419138488_428100156341948_1409018148557441530_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2631" data-original-width="3439" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjROT64XKLRPIcMImO-IhOYBvn9A_p45uT0kLw83clDFIJcVEFlLxDn7QKrOESQ-lYbLLIbHz5Ba775qn-uM_Tabk_MmT_GlCKVE23HV8l6McLHYAP07fAKM9WG_Qgx0gSEi5yHu6jyo1rnEnxB7J5nCrMHvCyrNuJJV7A3mfouXLb1286maeNDz2C2iKc/w640-h490/419138488_428100156341948_1409018148557441530_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If on occasion, like myself, you don't feel up to cooking a huge meal and just want something simple for your supper, here are a few other supper options that you might enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2019/11/fireside-chili-skillet-supper.html" target="_blank">FIRESIDE CHILI SUPPER </a></b>- <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">This is a quick and easy skillet supper that is sure to come in very handy. It is a tasty combination of cooked rice, tomatoes, chili with beans, and a few other store cupboard ingredients. It comes together in a flash and cooks all in one pan. Plus it is delicious.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2019/12/roasted-sausage-potato-supper.html" target="_blank"><br /></a></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2019/12/roasted-sausage-potato-supper.html" target="_blank">ROASTED SAUSAGE AND POTATO SUPPER</a></b> - A delicious combination of potatoes, sausages, onions and peppers, all roasted to perfection on a baking sheet. If you line the sheet with some foil then clean up is really at a minimum. This is perfect for those nights when you just can't be asked to cook.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLCYxUEHovFAptHKeB51DpwBhatQiJRgr1A-6sN8tQGAwq0BeoWgMq2d9vvxBwkRhy4ugN8zLm6mD-JVB1HoaWclCm9S0OsLQYSTd0jUiyHF2c0NOUlYQuJsb2F4GTI2UMOYqfFSSlIha_skFfUceq7-wRuZzS3JLT4XXvbflwJ1uDa1pelGTg5Zd_jo/w640-h480/best%20cover.jpg","name":"Macaroni Cheese Frittata","prepTime":"PT12M","cookTime":"PT15M","totalTime":"PT27M","description":"This makes a simple yet delicious light supper or lunch. I like to serve it with some salad or raw vegetables on the side.","yield":"4","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["2/3 cup cup (75g) dry macaroni","3 1/2 TBS (50g) single cream or evaporated milk","1/2 tsp English mustard (hot mustard)","1/2 cup (50g) grated sharp cheddar cheese","1/2 cup (45g) crumbled stilton","small handful of parsley, roughly chopped","3 large free range eggs","1 TBS mild flavored oil (I used avocado)","Tabasco sauce","fine sea salt and white pepper to taste"],"recipeInstructions":["Cook your macaroni to al dente according to your package directions in a pot of boiling lightly salted water. Drain well and return to the saucepan.","Whisk in the cream, cheeses, mustard and parsley. Return to a low heat and stir to coat the pasta with the mixture and melt the cheese. Leave to cool for five minutes.","Beat the eggs well together and then beat into the macaroni mixture. Season to taste with the salt and pepper.","Heat a deep small skillet (I used my 8-inch cast iron skillet.) over medium heat until hot. Add the oil. Pour in the egg/pasta mixture, smoothing over the top.","Cover with a lid and cook on medium-low for 10 to 15 minutes until the frittata is set and golden brown on the bottom. Drizzle with tabasco sauce and sprinkle on a bit of additional cheese if desired.","Serve cut into wedges."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709572432467" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">4</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Macaroni Cheese Frittata" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiLCYxUEHovFAptHKeB51DpwBhatQiJRgr1A-6sN8tQGAwq0BeoWgMq2d9vvxBwkRhy4ugN8zLm6mD-JVB1HoaWclCm9S0OsLQYSTd0jUiyHF2c0NOUlYQuJsb2F4GTI2UMOYqfFSSlIha_skFfUceq7-wRuZzS3JLT4XXvbflwJ1uDa1pelGTg5Zd_jo/w640-h480/best%20cover.jpg" title="Macaroni Cheese Frittata" /></div><h3 class="ccm-name">Macaroni Cheese Frittata</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 12 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Total time: 27 Min</span></div><div class="ccm-summary">This makes a simple yet delicious light supper or lunch. I like to serve it with some salad or raw vegetables on the side.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2/3 cup cup (75g) dry macaroni</li><li>3 1/2 TBS (50g) single cream or evaporated milk</li><li>1/2 tsp English mustard (hot mustard)</li><li>1/2 cup (50g) grated sharp cheddar cheese</li><li>1/2 cup (45g) crumbled stilton</li><li>small handful of parsley, roughly chopped</li><li>3 large free range eggs</li><li>1 TBS mild flavored oil (I used avocado)</li><li>Tabasco sauce</li><li>fine sea salt and white pepper to taste</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Cook your macaroni to al dente according to your package directions in a pot of boiling lightly salted water. Drain well and return to the saucepan.</li><li>Whisk in the cream, cheeses, mustard and parsley. Return to a low heat and stir to coat the pasta with the mixture and melt the cheese. Leave to cool for five minutes.</li><li>Beat the eggs well together and then beat into the macaroni mixture. Season to taste with the salt and pepper.</li><li>Heat a deep small skillet (I used my 8-inch cast iron skillet.) over medium heat until hot. Add the oil. Pour in the egg/pasta mixture, smoothing over the top.</li><li>Cover with a lid and cook on medium-low for 10 to 15 minutes until the frittata is set and golden brown on the bottom. Drizzle with tabasco sauce and sprinkle on a bit of additional cheese if desired.</li><li>Serve cut into wedges.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px 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class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1709573071728" type="text/javascript"></script><!--END The Recipe Box--><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXFk_8UtFLunHMZQL1ncWaVSVeLdS0oDfTezzEyYa_1QQA5BkiNC_MiN-JCdREW-mgZ0rC5o9KGvNlqcEbRtA-Rhb5ZC7Lj8fki9jM3fjNEOVxw-h0TzIhGRo0hn-gjGmqlXwbQArNoOKBr1TvBQog0IQo-BcoU7FqUU368CVD9zGMHhO1cHAdBEBREs/s3432/419303601_1098979334560704_3404937640197846317_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Macaroni Cheese Frittata" border="0" data-original-height="2562" data-original-width="3432" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjXFk_8UtFLunHMZQL1ncWaVSVeLdS0oDfTezzEyYa_1QQA5BkiNC_MiN-JCdREW-mgZ0rC5o9KGvNlqcEbRtA-Rhb5ZC7Lj8fki9jM3fjNEOVxw-h0TzIhGRo0hn-gjGmqlXwbQArNoOKBr1TvBQog0IQo-BcoU7FqUU368CVD9zGMHhO1cHAdBEBREs/w640-h478/419303601_1098979334560704_3404937640197846317_n.jpg" title="Macaroni Cheese Frittata" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com8tag:blogger.com,1999:blog-7100882347408067241.post-22422166071031192452024-03-03T07:00:00.023+00:002024-03-03T07:00:00.145+00:00Meals of the Week, February 25th to March 2nd, 2024<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaXmLrWrlDKOJcvIBjjZOKwZ5v6ka8HprfVWIwwSspof14MMve2qAkYeSJw9_34pf4kQuWIYAdLc0zncqGGH19zx52JJBLQfgxCHKpjH8cymp0a3ijWhXNbqng949MS9jH65acpGgPlomY8BP2H5g_4jdU_lN_73BtUQ7Va2RCUgHs7vVjNh5HPSoSVA/s2000/Blank%202000%20x%202000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meals of the Week, February 25th to March 2nd, 2024" border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEaXmLrWrlDKOJcvIBjjZOKwZ5v6ka8HprfVWIwwSspof14MMve2qAkYeSJw9_34pf4kQuWIYAdLc0zncqGGH19zx52JJBLQfgxCHKpjH8cymp0a3ijWhXNbqng949MS9jH65acpGgPlomY8BP2H5g_4jdU_lN_73BtUQ7Va2RCUgHs7vVjNh5HPSoSVA/w640-h640/Blank%202000%20x%202000.jpg" title="Meals of the Week, February 25th to March 2nd, 2024" width="640" /></a></div><br /><p><br /></p><p>Here we are at another Sunday and I am sharing another delicious Meals of the Week post with you. On Sundays I like to share all of the main meals and recipes for them which I have enjoyed over the past seven days. Of course some days I will have eaten out or at my sister's and so on those days I have linked to "like" recipes for the same things I have enjoyed, so that you can at least enjoy a facsimile!</p><p><br /></p><p>I love doing these posts. It helps me to keep track of what I am eating and also keeps me involved and interested in what is going on in my kitchen. As a person who lives on their own, it can be a challenge to keep my meals fresh and exciting. It can also be a bit of a challenge to eat healthy.</p><p><br /></p><p>The temptation can often be to want to eat a ready-meal or frozen dinner. Sometimes ( and I have been guilty of this on occasion) all you want to eat is a bowl of cereal because it is too much to be asked to cook. That is a slippery slope and as much as possible I like to cook myself a delicious main meal.</p><p><br /></p><p>I mostly eat my main meals at noon these days. That is for two reasons, one the light is better for photography and two, I don't like going to bed in the evenings with too much in my stomach. I get a much better sleep with not a lot resting in my tummy giving me indigestion!! </p><p><br /></p><p>This week I have had my daughter staying with me. She goes home today. Its been a fun week and we have enjoyed some really delicious meals. Best of all we have enjoyed each other's company very much. I will miss her when she is gone. But we will have plenty more opportunities to repeat this experience I am sure! </p><p> </p><p>My challenge to eat more vegetarian and plant based meals took a bit of a kicking this week because my daughter was here, I am sorry to say. But this next week I plan to get back on the wagon and cook a few more plant based dishes.</p><p><br /></p><p>In the meantime, here are my recipes and menus for my past seven main meals of the week! I think there is a bit of something for everyone to enjoy here. I know we certainly enjoyed it all!</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BtDO7UtG27DtZdSIYm0d_QU1Qnccb27Sok6Yw-0QtgW0PIrCOQLy7nGwtPNsJMHcS-v0F7LO1flG4oL2WY_8oTN9nI3Fi49fU3_yvlb777wlHnSKLHakeOc2iSudlZrXn_C66TFqH1q-TyFD7dA5Dt__GXMh9FLfj7F1MypHZUP37bPVXth2KUTmLCg/s640/Prime%20Rib%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Prime Rib" border="0" data-original-height="426" data-original-width="640" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-BtDO7UtG27DtZdSIYm0d_QU1Qnccb27Sok6Yw-0QtgW0PIrCOQLy7nGwtPNsJMHcS-v0F7LO1flG4oL2WY_8oTN9nI3Fi49fU3_yvlb777wlHnSKLHakeOc2iSudlZrXn_C66TFqH1q-TyFD7dA5Dt__GXMh9FLfj7F1MypHZUP37bPVXth2KUTmLCg/w640-h426/Prime%20Rib%203.jpg" title="Prime Rib" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p></p><p><br /></p><p><b>SUNDAY, February 25th </b>- Dinner at Cindy's</p><p><br /></p><p>On Sundays I have dinner at my sister's place with the family. This week my daughter Eileen joined us. My sister cooked a roast beef dinner with all the trimmings. It was lovely. Best part of course is being there with family. </p><p><br /></p><p>I am sharing my recipe for <b><a href="https://www.theenglishkitchen.co/2020/12/perfectly-cooked-prime-rib.html" target="_blank">Perfectly Cooked Prime Rib</a></b> for this day. This is the way I always cooked the Prime Rib when I worked at the Manor and cooked for them. This method would work with any cut of beef that is suitable for roasting. Tender and juicy and perfectly cooked. I promise this to you.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhdqXx16baP6nPDA5mBYKCMWk2M7LVeDtdJWTPKoxo4cra42R1vDaIvywRWBpHaKtGUiGw-f5j8_I2pcXuJA3sAehXxffh2rUtJhL1Kj5WnWh-OsV4CB54ukXaAogogWBxoqAGKtRannWmfk6ZvbnVdqRjO-tLJlrnEdevtqw2TJG13FzcKEZ1jD2b5I/s640/best%20cover%20soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhdqXx16baP6nPDA5mBYKCMWk2M7LVeDtdJWTPKoxo4cra42R1vDaIvywRWBpHaKtGUiGw-f5j8_I2pcXuJA3sAehXxffh2rUtJhL1Kj5WnWh-OsV4CB54ukXaAogogWBxoqAGKtRannWmfk6ZvbnVdqRjO-tLJlrnEdevtqw2TJG13FzcKEZ1jD2b5I/w640-h480/best%20cover%20soup.jpg" title="Irish Colcannon Soup" width="640" /></a></div><br /><p><br /></p><p><b>MONDAY, February 26th - <a href="https://www.theenglishkitchen.co/2024/02/irish-colcannon-soup.html" target="_blank">Irish Colcannon Soup</a></b></p><p><br /></p><p>There is nothin on a late Winter's day when it is cold and blustery like a hot bowl of soup. This day I cooked some Irish Colcannon Soup. It was delicious!<br /><br /></p><p>Very simple, using simple ingredients, cabbage, potatoes, onions, broth. It goes together very quickly and tastes fabulous. We enjoyed with some crispy homemade croutons on top and buttered bread on the side. We also had a cheeky dessert. Some of that <b><a href="https://www.theenglishkitchen.co/2024/02/glazed-strawberry-rhubarb-breakfast-cake.html" target="_blank">Strawberry Rhubarb Breakfast cake f</a></b>rom the other day. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWD-9MRZTnhJ6lIgdggdv39aXnoZWIOYb1wX7oToQR9z-6UuzQS76RwKNnOEVv0pmSHWELoq_n8P7WDh5HmHa2gkByBjzI0XJ_eGJWuMxEd4744WQ91YLcmJIaKn0MF3xCbVcLfwBjOG8zNCggdba2GJohyphenhyphengXcfJZGkr6UdIRMN8HUneW6VWpou5s-dM/s640/SAM_6638_zps749f39e2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spaghetti Frittata" border="0" data-original-height="553" data-original-width="640" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWD-9MRZTnhJ6lIgdggdv39aXnoZWIOYb1wX7oToQR9z-6UuzQS76RwKNnOEVv0pmSHWELoq_n8P7WDh5HmHa2gkByBjzI0XJ_eGJWuMxEd4744WQ91YLcmJIaKn0MF3xCbVcLfwBjOG8zNCggdba2GJohyphenhyphengXcfJZGkr6UdIRMN8HUneW6VWpou5s-dM/w640-h554/SAM_6638_zps749f39e2.jpg" title="Spaghetti Frittata" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>TUESDAY, February 27th - <a href="https://www.theenglishkitchen.co/2023/08/spaghetti-frittata.html" target="_blank">Spaghetti Frittata</a></b></p><p><br /></p><p>Spaghetti Frittata makes a brilliant midweek supper. Simple store cupboard ingredients put together in the most delicious way. Eggs, spaghetti, marinara sauce, cream, olives, cheese and basil. Oh my but this is some delicious and the leftovers are great in lunches.</p><p><br /></p><p>We enjoyed wedges of this along with a tasty side salad. You could also add some garlic bread or fingers if you wished!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJIAdMxS0ffEKeWsYKLaVbZn8qlvsEVnHeu62jDG76uikI4EH2iPid_aXkqGrGi9KC10kt8-3_hcCXNyyaTgEdfe_rOI3IyXWb4XzK3FcF_QDzo6zIppRwc_HlQJbjEEzlLEcMMuL7Nt999837FsksElVQ8RQvWwFPIzIWudK3ag8mI1xHRKHHp_CMU8/s640/cover%20Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy Swiss Chicken" border="0" data-original-height="434" data-original-width="640" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyJIAdMxS0ffEKeWsYKLaVbZn8qlvsEVnHeu62jDG76uikI4EH2iPid_aXkqGrGi9KC10kt8-3_hcCXNyyaTgEdfe_rOI3IyXWb4XzK3FcF_QDzo6zIppRwc_HlQJbjEEzlLEcMMuL7Nt999837FsksElVQ8RQvWwFPIzIWudK3ag8mI1xHRKHHp_CMU8/w640-h434/cover%20Chicken.JPG" title="Creamy Swiss Chicken" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>WEDNESDAY, February 28th - <a href="https://www.theenglishkitchen.co/2021/02/creamy-swiss-chicken.html" target="_blank">Creamy Swiss Chicken</a></b></p><p><br /></p><p>Normally on Wednesday nights I go with my dad and his friend Hazel to the Big Scoop for supper. I had a late appointment in the day and so I did not go this week. Instead I came home and had this waiting for me. I had made it earlier in the day and then just reheated it. Creamy Swiss Chicken is delicious. Chicken breasts are seasoned and cooked to perfection and then a creamy mushroom sauce is created. Some cheese is scattered over top and the whole lot gets popped into the oven just until the sauce is nice and bubbly and the cheese has melted.</p><p><br /></p><p>This is incredibly delicious. We enjoyed with some homemade potato wedges and peas. It was a lovely meal!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFedDOuXnpcbSnikUwzemZM9fKg97_cy906KVcfhjz3OA98a972o1WglUKPeHT__DAsr3e6W4NwGcc7MgOA40xWBVhG5-ikG2BeWxBEh6AHskp5cK-TnDFsCi4zPv9mgABPdevr3z6vHJK_utdcMa26nsB5hxcxJvNe4Mug5ac6MoaVT3w29hO9GeBL0A/s400/IMG_1879.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dinner Out at Angies" border="0" data-original-height="300" data-original-width="400" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFedDOuXnpcbSnikUwzemZM9fKg97_cy906KVcfhjz3OA98a972o1WglUKPeHT__DAsr3e6W4NwGcc7MgOA40xWBVhG5-ikG2BeWxBEh6AHskp5cK-TnDFsCi4zPv9mgABPdevr3z6vHJK_utdcMa26nsB5hxcxJvNe4Mug5ac6MoaVT3w29hO9GeBL0A/w640-h480/IMG_1879.jpeg" title="Dinner Out at Angies" width="640" /></a></div><br /><p><br /></p><p><b>THURSDAY, Feb 29th </b>- Dinner out at Angies</p><p><br /></p><p>My daughter wanted to take me out for supper on Thursday. It was really nice to go out like that together! We went to a local eatery called <a href="https://www.facebook.com/AngiesFamilyRestaurant" target="_blank">Angies</a>. It was mid-afternoon so my daughter had the supper special, which was Chicken Parmesan served with garlic bread and I enjoyed a Spicy Chicken Burger with creamy honey Dijon mayo sauce, served with chips and coleslaw. Both were excellent. I could not eat all of mine.</p><p><br /></p><p>I am sharing my recipes for <b><a href="https://www.theenglishkitchen.co/2014/07/crispy-chicken-sandwiches.html" target="_blank">Crispy Chicken Sandwiches</a></b>. They are beautiful and come with a sweet and tangy coleslaw vinaigrette topping. I am also sharing my recipe for <b><a href="https://www.theenglishkitchen.co/2020/01/easy-chicken-parm-for-two.html" rel="nofollow" target="_blank">Easy Chicken Parm for two</a>. </b> Both are excellent recipes that I think you would enjoy. I would serve either one with a salad on the side.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AxRBfV330cGBBCbqNs_5pTuIuKAXRQXWhwuAzRDhpgxrTRF5QDe64j2KjmUQxyx9I30hRmXoXZJSh65U0AKlea8FZ9xsBu1ffhFmlUqNu9LO3t6cmKP6_pRnJAvwmh8aZlI8HPdH1QI3eTIKrLNwkIzaIe1ZrpNCuyDV8eLEXQ08UB2HMPmVrzczknM/s640/best%20cover%20stew.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beef Stew for Two with Dumplings" border="0" data-original-height="572" data-original-width="640" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-AxRBfV330cGBBCbqNs_5pTuIuKAXRQXWhwuAzRDhpgxrTRF5QDe64j2KjmUQxyx9I30hRmXoXZJSh65U0AKlea8FZ9xsBu1ffhFmlUqNu9LO3t6cmKP6_pRnJAvwmh8aZlI8HPdH1QI3eTIKrLNwkIzaIe1ZrpNCuyDV8eLEXQ08UB2HMPmVrzczknM/w640-h572/best%20cover%20stew.JPG" title="Beef Stew for Two with Dumplings" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>FRIDAY, March 1st - <a href="https://www.theenglishkitchen.co/2021/09/beef-stew-for-two-with-bisquick.html" target="_blank">Beef Stew for two with Bisquick Dumplings</a>. </b></p><p><b><br /></b></p><p>My children all love my beef stew and so on Friday I made a small batch of beef stew for us topped by Bisquick dumplings. If you would like a full sized version for the stew, you can <a href="https://www.theenglishkitchen.co/2019/12/fit-for-gods-oven-braised-beef-stew.html" target="_blank"><b>find it here</b></a>. It is just a simple humble stew, made with turnips, carrots, parsnips and potatoes. I always make a lush gravy as well and the dumplings are the perfect added touch!</p><p><br /></p><p>We enjoyed this with a salad. Its quite hearty and filling so you really won't want much else with it.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J7-FGBDrVos9jwrbvpDZ3etcdlHhnpLY-tfZV5-tcx4x97Kf3nT8cNR4jj-Fje_SWtpPObHXYzPh0wH43D662iWPtlcAxUMIgXw4xXegjqLSh4RdjJ4VPDnmpWgbqyqFFgtGZG5evY2-nfvmpsOpAZsgpp-qdCj4t6yY_HkyOQtJS8YUnAAUfSvGEps/s638/DSCN3053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="New York Style Pizza" border="0" data-original-height="549" data-original-width="638" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-J7-FGBDrVos9jwrbvpDZ3etcdlHhnpLY-tfZV5-tcx4x97Kf3nT8cNR4jj-Fje_SWtpPObHXYzPh0wH43D662iWPtlcAxUMIgXw4xXegjqLSh4RdjJ4VPDnmpWgbqyqFFgtGZG5evY2-nfvmpsOpAZsgpp-qdCj4t6yY_HkyOQtJS8YUnAAUfSvGEps/w640-h550/DSCN3053.JPG" title="New York Style Pizza" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>SATURDAY, March 2nd - <a href="https://www.theenglishkitchen.co/2018/11/new-york-pizza.html" target="_blank">New York Style Pizza</a></b></p><p><br /></p><p>It was our last night together, my daughter and I, so we made Pizza's together. This time my New York Style Pizza recipe. The crust has a lovely <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">flavor and texture and just sturdy enough to stand up to the toppings, and yet at the same time light and airy. I topped with my homemade pizza sauce and of course our favorite toppings and cheese. New York Style Pizza is typified by its thin foldable crust. It is traditionally served plain with tomato sauce and cheese, but you can also add your favorite toppings as we did.</span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">This went down a real treat along with, need I say it again, a nice tossed salad. Pizza and salad just seem to go together very well and that is how we enjoy it.</span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">And those were my meals of the week for this week. We ate very well as you can see. Everything was very tasty and it was a nicely balanced week of nice meals and tasty treats!</span></p><p><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com3tag:blogger.com,1999:blog-7100882347408067241.post-10681183946506575612024-03-02T07:00:00.128+00:002024-03-02T07:00:00.130+00:00Perfect Peanut Butter Cookies (small batch)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61EofCqfn60lZ8bOnQa5dnI8A34ZQigzCbCmcwhrpIsAr1NzpI47QpIsbtgW8qls524qRRbSg4oMB1plWKpYcEQHpgXwMKpC8u1tw9Jq1ILOiDNtSOaIcDhPfpCchPOp7SzpWlfdBto3_nz8ZwnEQSMjo4hcRNnP_PxiO65RNFGCIYR_Pu8nNRwiEjHQ/s3024/cover%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2520" data-original-width="3024" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61EofCqfn60lZ8bOnQa5dnI8A34ZQigzCbCmcwhrpIsAr1NzpI47QpIsbtgW8qls524qRRbSg4oMB1plWKpYcEQHpgXwMKpC8u1tw9Jq1ILOiDNtSOaIcDhPfpCchPOp7SzpWlfdBto3_nz8ZwnEQSMjo4hcRNnP_PxiO65RNFGCIYR_Pu8nNRwiEjHQ/w640-h534/cover%20cookies.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a></div> <p></p><p><br /></p><p><br /></p><p>You might think I am being pretty audacious in calling this the Perfect Peanut Butter Cookie recipe. Perhaps that is so, but after having baked them I can tell you that they are indeed pretty darn perfect peanut butter cookies. I don't think you can get much more perfect than these.</p><p><br /></p><p>They have beautiful crisp and buttery edges and lovely dense and chewy middles. They are also loaded to the hilt with beautiful peanut flavor which is what you want from a great peanut butter cookie!</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QQvRXqTkDESN8Da4EyATXhQ_zPo8JQlQzb0v9w5t2VtR759scTTKgUXU3z0AvLNkoXkBzg-DmeOpDSzeUIPkdWrkjkgB35R8J2UfEqUrOvcfLrJUk2S1OjQOjXG2PB6FyHQKBl_mDzgJG6LCAIq8pqE1f6uWh_Vt_Gmc_NEXlFyDlWMGBNBMsayxuWk/s3010/420608898_722423696680537_7424371147773212326_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2395" data-original-width="3010" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6QQvRXqTkDESN8Da4EyATXhQ_zPo8JQlQzb0v9w5t2VtR759scTTKgUXU3z0AvLNkoXkBzg-DmeOpDSzeUIPkdWrkjkgB35R8J2UfEqUrOvcfLrJUk2S1OjQOjXG2PB6FyHQKBl_mDzgJG6LCAIq8pqE1f6uWh_Vt_Gmc_NEXlFyDlWMGBNBMsayxuWk/w640-h510/420608898_722423696680537_7424371147773212326_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">The recipe itself is one that I adapted from a cookie cookbook I have called <a href="https://www.googleadservices.com/pagead/aclk?sa=L&ai=DChcSEwiV9J-P29OEAxVbUUcBHY-HD3IYABASGgJxdQ&ae=2&gclid=CjwKCAiAloavBhBOEiwAbtAJOxBr1tWzFgxXRdBxh9ue_wpmyvKRoOLz2k22zIHMIk0CiGqDgUGkmBoCM5wQAvD_BwE&ohost=www.google.com&cid=CAESV-D2T7A-dezsn16YWQxrIONBtAu4AqpNKnjM7QxNI930O3RTUsCDJM8cDlSwvg0fJ3UAHrOymXq8IFHDDlzw-f_q0_e5w3YEV8M01ZUEzxN-YXnAfytwMg&sig=AOD64_0crcXQwbW76iAT3Q6vzV_JIodWnQ&q&adurl&ved=2ahUKEwixjpeP29OEAxW7FFkFHa20CoUQ0Qx6BAgBEAE" target="_blank">The Perfect Cookie</a>, by America's Test Kitchen. It is a lovely book filled with 250 foolproof recipes. I have always found that you can trust the recipes from America's Test Kitchen. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">They do all the legwork and testing so that you don't have to. I have found the recipes always work out perfectly. If they don't, then it's because you have done something you shouldn't have, or tried to cut corners.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmdA-sfScKgVemouYPf6rm3771bxMTtgXWwYiMSYmlrF4jdmVI0Ij30MYtRvKIeNXJhq5n5cvQBtdcgAYTH0_umTRHsoYuWbwwfVYLncWrS2aGiESlCK6c51PsUUCnHJvv3OJ_1xUba4lMCaoig2flqeoYCQHUcqZ2-xb-p10u7aPI5B3DZRiyR-b2hs/s2991/422008850_385276117690983_1156387531835748803_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2550" data-original-width="2991" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNmdA-sfScKgVemouYPf6rm3771bxMTtgXWwYiMSYmlrF4jdmVI0Ij30MYtRvKIeNXJhq5n5cvQBtdcgAYTH0_umTRHsoYuWbwwfVYLncWrS2aGiESlCK6c51PsUUCnHJvv3OJ_1xUba4lMCaoig2flqeoYCQHUcqZ2-xb-p10u7aPI5B3DZRiyR-b2hs/w640-h546/422008850_385276117690983_1156387531835748803_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did take the liberty of cutting the recipe down to make a small batch of only 12 cookies. This worked very well. They turned out beautiful. Extra crunchy peanut butter gives them an intense nuttiness and the addition of dry roasted peanuts that have been blitzed to a fine crumb also add a layer of roasted peanutty goodness.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">White sugar adds a lovely crisp edge, while brown sugar gives them a hint of smoky molasses flavor that goes very well in peanut butter cookies. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Note, you can use regular creamy peanut butter, or crunchy peanut butter without any problems, but if you can get the extra crunchy do use that if you can for a cookie with a beautiful peanut flavor. These cookies are quite simply everything you are looking for in a peanut butter cookie. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w_I2AKmomPBxzZ3lhDHBVPFw45pnWrBADe8Fp0jCEwFt6m3w4kpsZPdn72ldGqHoO8_Mp7wvJLFna5B4aAV5NgdCl-S6USYqf-nY3Yif5E0qak-wWPWcnCDmPM295SsyPpekMJc-ARu76UVAvxnm8YTmimrj-GyVK_II9ipcSa2s5t_7GKThAx7-Akc/s3024/426649204_1510118249556424_9159589820990040716_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2560" data-original-width="3024" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2w_I2AKmomPBxzZ3lhDHBVPFw45pnWrBADe8Fp0jCEwFt6m3w4kpsZPdn72ldGqHoO8_Mp7wvJLFna5B4aAV5NgdCl-S6USYqf-nY3Yif5E0qak-wWPWcnCDmPM295SsyPpekMJc-ARu76UVAvxnm8YTmimrj-GyVK_II9ipcSa2s5t_7GKThAx7-Akc/w640-h542/426649204_1510118249556424_9159589820990040716_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE PERFECT PEANUT BUTTER COOKIES (small batch)</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Pretty standard ingredients with a few surprises. These cookies are a great way to use up the last bits of of a jar of dry roasted peanuts!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>1 1/4 cups (175g) plain all purpose flour</li><li>1/4 tsp baking powder</li><li>1/4 tsp baking soda</li><li>1/2 cup (75g) salted dry roasted peanuts</li><li>8 TBS (1/2 cup/115g) butter</li><li>1/2 cup (100g) soft light brown sugar, packed</li><li>1/2 cup (100g) granulated sugar</li><li>1/2 cup (90g) crunchy peanut butter</li><li>1 tsp vanilla extract</li><li>1 large free range egg</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6PFNL4bmtv0IOMgMsNJGrbl0vqIdaBNsuELUpkXJs8z0-0ArvlCknuYz-Ew0SrVryV-7OSAJgdjYjTc8PGkmWYmNzvj3LdXR9d3a1kyfZb_KnjfbVudAz9hsPUUwrJYYgftUkcynqKAoOCc7uZbq5emEeLn0GdgMat8XUTGrMcWbpiQCOY4VSojx-T4/s3024/419248258_774897570738101_3932109889174240581_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2214" data-original-width="3024" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj6PFNL4bmtv0IOMgMsNJGrbl0vqIdaBNsuELUpkXJs8z0-0ArvlCknuYz-Ew0SrVryV-7OSAJgdjYjTc8PGkmWYmNzvj3LdXR9d3a1kyfZb_KnjfbVudAz9hsPUUwrJYYgftUkcynqKAoOCc7uZbq5emEeLn0GdgMat8XUTGrMcWbpiQCOY4VSojx-T4/w640-h468/419248258_774897570738101_3932109889174240581_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I always use real butter and a good quality peanut butter when I am baking peanut butter cookies. Don't be tempted to use natural peanut butter. They will not turn out the same as they will with a simple ordinary peanut butter.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can use smooth peanut butter if you wish, but I like the extra crunchy peanut butter which gives these cookies an extra peanutty oomph!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zKFv7rMyUIvBtBJedc68dmM9theK6fTwQ8RD0x5Io-54ghzwPuBoll_ZPb0xvhGVfG9ytrOPTu1vKhWwMqEvDYSR9YXvQLHohrc2L6MwD27x9URB0-ZaDWHINlCOvll8WN9zKEj0hUvScSf5lz7NPvrg6ZV0_QqDVLDGWHp4Q373HU3EUerYmUX77yc/s3003/417914171_780997023502965_7182413706004857548_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2719" data-original-width="3003" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0zKFv7rMyUIvBtBJedc68dmM9theK6fTwQ8RD0x5Io-54ghzwPuBoll_ZPb0xvhGVfG9ytrOPTu1vKhWwMqEvDYSR9YXvQLHohrc2L6MwD27x9URB0-ZaDWHINlCOvll8WN9zKEj0hUvScSf5lz7NPvrg6ZV0_QqDVLDGWHp4Q373HU3EUerYmUX77yc/w640-h580/417914171_780997023502965_7182413706004857548_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did not add salt the recipe as I used salted butter and of course there are the dry roasted peanuts. These will give you plenty of salty flavor. If you are using unsalted butter, you can add 1/2 tsp of salt to the recipe with the flour.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Don't be tempted to cut back on the sugar for this recipe. This is the amount of sugar needed to give you the correct consistency and fudgy texture for these delicious cookies. The butter also gives them nice crisp edges.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUa3kXuCQpl2DT4gjwn5tOycXn2cAlmM4X3-6s23jImjMMesYJOKwSshkZYNDblB4W_FnXhPGnaQW8V38qKABulRlPmBIl2AftI9DO61UTjdHNhAJzvAkcgTkk67fj-4Hw4qj8ByWrLxSX6-99RaXbKiUyM4jrkUIszjiphqjsQOpCTqU1EHciADTBOs/s3024/426720553_400656705934997_6601747993841903639_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2426" data-original-width="3024" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTUa3kXuCQpl2DT4gjwn5tOycXn2cAlmM4X3-6s23jImjMMesYJOKwSshkZYNDblB4W_FnXhPGnaQW8V38qKABulRlPmBIl2AftI9DO61UTjdHNhAJzvAkcgTkk67fj-4Hw4qj8ByWrLxSX6-99RaXbKiUyM4jrkUIszjiphqjsQOpCTqU1EHciADTBOs/w640-h514/426720553_400656705934997_6601747993841903639_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE PERFECT PEANUT BUTTER COOKIES</b> (small batch)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These go together quickly and easily in a stand mixer using the paddle attachment. If you don't have a stand mixer you can use a hand mixer.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with baking paper. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk the flour, soda, and baking power together until well combined in a bowl.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Put the peanuts into a food processor and pulse to fine crumbs. (Don't over pulse)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxJpDHsUWTqXC-nO6ZY45e5ynkC8cwH_0AOjFf9zJK2umY63ENGVbUPYJwxaqXyEaQRqZpvm0zTASA4fT_kxV2Mr-31mMpw9dY9AHTJN_2FMmNWk3zAKLnLGd3KdOwYrS7IzSuan9iL0Ayd553oheSiJZogHbuozuNsSSBzim_W3BiQ_JENkesV1aSnw/s2717/426742429_3683610448623921_3881741680216832483_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2000" data-original-width="2717" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxJpDHsUWTqXC-nO6ZY45e5ynkC8cwH_0AOjFf9zJK2umY63ENGVbUPYJwxaqXyEaQRqZpvm0zTASA4fT_kxV2Mr-31mMpw9dY9AHTJN_2FMmNWk3zAKLnLGd3KdOwYrS7IzSuan9iL0Ayd553oheSiJZogHbuozuNsSSBzim_W3BiQ_JENkesV1aSnw/w640-h472/426742429_3683610448623921_3881741680216832483_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Put the butter and both sugars into the bowl of an electric stand mixer. Beat on medium speed until pale and fluffy. Add the peanut butter and beat for a further 30 seconds.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Add the vanilla and the egg, beat for about 30 seconds more, scraping down the side of the bowl as needed.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Reduce the speed to low and slowly beat in toe flour mixture, beating until well combined. Then stir in the chopped peanuts by hand, making sure there are no floury pockets.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi919U5IHqjUQZsR7_-ofxdMEYr4NbJqxQivtLJjftBtT7HlwtaWbK3u5Eaa7ioxTDaqERMyWEkveP_rDKU4Q6p_1z7OHzl2FpiJMp_hvXnXOi_DZmjJBVTWxXckLm1lkbt8hfTDsXkRIdyOlcb_jlW3L5D9hidRkUTt-fUpa6pZvkF339uD81i5yjt7Ig/s3024/cover%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2520" data-original-width="3024" height="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi919U5IHqjUQZsR7_-ofxdMEYr4NbJqxQivtLJjftBtT7HlwtaWbK3u5Eaa7ioxTDaqERMyWEkveP_rDKU4Q6p_1z7OHzl2FpiJMp_hvXnXOi_DZmjJBVTWxXckLm1lkbt8hfTDsXkRIdyOlcb_jlW3L5D9hidRkUTt-fUpa6pZvkF339uD81i5yjt7Ig/w640-h534/cover%20cookies.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Working with about 3 TBS of dough at a time, shape the dough into balls and place them onto the prepared baking sheet, leaving two inches in between each. Flatten slightly with two fingers. (You can also press down with a fork.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown. The centers should have puffed up but begun to deflate.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Leave to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzRMysO10sbYx5X7dJsIaMIqmhINdFiQD8ZGBmrvkfJrQ-FS_3IB6aCMkq9LkrJtFARr1-A1-kufzWodizNQNAR8tFX2oTujlnrs6PJFLCFoH7oN8S6kddktEExOZ_ZNrUmA7_kzR64gVDELkvhDrKH7vaol_50ZotZji4lBEI90xoyC1fw5ZxOxCu9M/s3007/418025503_961202198691149_6801952544058447506_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2670" data-original-width="3007" height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIzRMysO10sbYx5X7dJsIaMIqmhINdFiQD8ZGBmrvkfJrQ-FS_3IB6aCMkq9LkrJtFARr1-A1-kufzWodizNQNAR8tFX2oTujlnrs6PJFLCFoH7oN8S6kddktEExOZ_ZNrUmA7_kzR64gVDELkvhDrKH7vaol_50ZotZji4lBEI90xoyC1fw5ZxOxCu9M/w640-h568/418025503_961202198691149_6801952544058447506_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">These ARE the perfect peanut butter cookie. They have beautiful crisp edges and chewy dense middles. Loaded with peanut flavor and lots of peanuts. They went beautifully with a glass of cold milk.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can easily double the recipe to make two dozen cookies if you wish. These will keep beautifully, stored in a covered container at room temperature for 4 to 5 days. You can also freeze them for longer. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The dough can also be rolled into balls and frozen for up to one month. Bake frozen cookies for 17 to 22 minutes in a 300*F/150*C.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrNOmCNaBQYDQU2xTdbg-dmjFz58o3L7ZgxN05PYyiUWuhocbnYs8hWRZtaHcLYjVTDoJUnEs2w6BIWz8roLb-70li4x3ElU6NF7PaUMFZBmlMGQtQylBzM9mP8NT9cZMdYO7OHK9RzD2pJR-UDfszH-BmeXFsH1lC-CX3ioxvdzseM1cD_p3b4ChfrE/s2584/420597611_1792025301305480_6859385201552455195_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="1611" data-original-width="2584" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnrNOmCNaBQYDQU2xTdbg-dmjFz58o3L7ZgxN05PYyiUWuhocbnYs8hWRZtaHcLYjVTDoJUnEs2w6BIWz8roLb-70li4x3ElU6NF7PaUMFZBmlMGQtQylBzM9mP8NT9cZMdYO7OHK9RzD2pJR-UDfszH-BmeXFsH1lC-CX3ioxvdzseM1cD_p3b4ChfrE/w640-h400/420597611_1792025301305480_6859385201552455195_n.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you are a small family and like small batch baking, you might also be interested in the following small batch recipes:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2020/02/small-batch-chocolate-chip-bars.html" target="_blank">SMALL BATCH CHOCOLATE CHIP BARS</a> </b>- Baked in a loaf tin, these bars may be s<span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">mall in size, but are HUGE on flavor! These incredibly moreish bars lack none of the tastiness of their larger sized counterpart! Cuts into 8 wedge shaped bars.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2020/05/magic-cookie-bars-small-batch.html" target="_blank"><br /></a></b></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2020/05/magic-cookie-bars-small-batch.html" target="_blank">MAGIC COOKIE BARS</a></b> - Seven layers of deliciousness, layered in a 7 by 11 inch pan. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Incredibly lush. Moreish. Much beloved. Incredibly easy to make, bake and eat! This small batch makes 8 bars and lacks none of the deliciousness of its full-batch counterpart!</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61EofCqfn60lZ8bOnQa5dnI8A34ZQigzCbCmcwhrpIsAr1NzpI47QpIsbtgW8qls524qRRbSg4oMB1plWKpYcEQHpgXwMKpC8u1tw9Jq1ILOiDNtSOaIcDhPfpCchPOp7SzpWlfdBto3_nz8ZwnEQSMjo4hcRNnP_PxiO65RNFGCIYR_Pu8nNRwiEjHQ/w640-h534/cover%20cookies.jpg","name":"Perfect Peanut Butter Cookies","prepTime":"PT10M","cookTime":"PT12M","totalTime":"PT32M","description":"This small batch recipe makes only 12 of the most delicious peanut butter cookies you have ever eaten. Crispy edges and chewy centers with plenty of peanut flavor.","yield":"12","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 1/4 cups (175g) plain all purpose flour","1/4 tsp baking powder","1/4 tsp baking soda","1/2 cup (75g) salted dry roasted peanuts","8 TBS (1/2 cup/115g) butter","1/2 cup (100g) soft light brown sugar, packed","1/2 cup (100g) granulated sugar","1/2 cup (90g) crunchy peanut butter","1 tsp vanilla extract","1 large free range egg"],"recipeInstructions":["Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with baking paper. Set aside.","Whisk the flour, soda, and baking power together until well combined in a bowl.","Put the peanuts into a food processor and pulse to fine crumbs. (Don't over pulse)","Put the butter and both sugars into the bowl of an electric stand mixer. Beat on medium speed until pale and fluffy. Add the peanut butter and beat for a further 30 seconds.","Add the vanilla and the egg, beat for about 30 seconds more, scraping down the side of the bowl as needed.","Reduce the speed to low and slowly beat in toe flour mixture, beating until well combined. Then stir in the chopped peanuts by hand, making sure there are no floury pockets.","Working with about 3 TBS of dough at a time, shape the dough into balls and place them onto the prepared baking sheet, leaving two inches in between each. Flatten slightly with two fingers. (You can also press down with a fork.)","Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown. The centers should have puffed up but begun to deflate.","Leave to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709315260520" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">12</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Perfect Peanut Butter Cookies" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg61EofCqfn60lZ8bOnQa5dnI8A34ZQigzCbCmcwhrpIsAr1NzpI47QpIsbtgW8qls524qRRbSg4oMB1plWKpYcEQHpgXwMKpC8u1tw9Jq1ILOiDNtSOaIcDhPfpCchPOp7SzpWlfdBto3_nz8ZwnEQSMjo4hcRNnP_PxiO65RNFGCIYR_Pu8nNRwiEjHQ/w640-h534/cover%20cookies.jpg" title="Perfect Peanut Butter Cookies" /></div><h3 class="ccm-name">Perfect Peanut Butter Cookies</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 12 Min</span><span class="ccm-time-child">Inactive time: 10 Min</span><span class="ccm-time-child">Total time: 32 Min</span></div><div class="ccm-summary">This small batch recipe makes only 12 of the most delicious peanut butter cookies you have ever eaten. Crispy edges and chewy centers with plenty of peanut flavor.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 1/4 cups (175g) plain all purpose flour</li><li>1/4 tsp baking powder</li><li>1/4 tsp baking soda</li><li>1/2 cup (75g) salted dry roasted peanuts</li><li>8 TBS (1/2 cup/115g) butter</li><li>1/2 cup (100g) soft light brown sugar, packed</li><li>1/2 cup (100g) granulated sugar</li><li>1/2 cup (90g) crunchy peanut butter</li><li>1 tsp vanilla extract</li><li>1 large free range egg</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with baking paper. Set aside.</li><li>Whisk the flour, soda, and baking power together until well combined in a bowl.</li><li>Put the peanuts into a food processor and pulse to fine crumbs. (Don't over pulse)</li><li>Put the butter and both sugars into the bowl of an electric stand mixer. Beat on medium speed until pale and fluffy. Add the peanut butter and beat for a further 30 seconds.</li><li>Add the vanilla and the egg, beat for about 30 seconds more, scraping down the side of the bowl as needed.</li><li>Reduce the speed to low and slowly beat in toe flour mixture, beating until well combined. Then stir in the chopped peanuts by hand, making sure there are no floury pockets.</li><li>Working with about 3 TBS of dough at a time, shape the dough into balls and place them onto the prepared baking sheet, leaving two inches in between each. Flatten slightly with two fingers. (You can also press down with a fork.)</li><li>Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown. The centers should have puffed up but begun to deflate.</li><li>Leave to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in an airtight container.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed 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src="https://common.recipesgenerator.com/code.js?v=1709316074387" type="text/javascript"></script><!--END The Recipe Box--><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MjzlyRVZQCavhtx0ik7OVWRnOJefadaAmJ3CAcpWKG_eLwMzYQIBfv5mWsLzXSX8Qk4RRh57IxhrUaoESy7pObsaydPkV7j19adO_uLOsavLHmlS1YFY1crAErFaGg4J7DeIxjWyvEfKyGfvmYBmWb7t-InUpwKoYLUZR5vvNVaphF8abdxbHzVq2lc/s3024/end%20cookies.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Perfect Peanut Butter Cookies" border="0" data-original-height="2375" data-original-width="3024" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MjzlyRVZQCavhtx0ik7OVWRnOJefadaAmJ3CAcpWKG_eLwMzYQIBfv5mWsLzXSX8Qk4RRh57IxhrUaoESy7pObsaydPkV7j19adO_uLOsavLHmlS1YFY1crAErFaGg4J7DeIxjWyvEfKyGfvmYBmWb7t-InUpwKoYLUZR5vvNVaphF8abdxbHzVq2lc/w640-h502/end%20cookies.jpg" title="Perfect Peanut Butter Cookies" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><span style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; font-family: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">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 </span></span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-13202435022296001402024-03-01T07:00:00.145+00:002024-03-01T07:00:00.275+00:00Miso Butter Roasted Onions<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_yrc4jiAYJB5J5JiipqJPBpA7-Fwt8RhCiALYf5QsSDyDFLUqAO0DhALVEQI4pR5XhOfl0-K2k-wg6oZqmxdywueQMt3FGZuHD75J4rL601D46G5_GeMoogWG3XBwK26OG8Cw-M0dR7JGbaiU83MiIP2S_yYO1jbpW6TqIjY9iRCUcjKL-teILpwl8Q/s4032/best%20cover%20onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_yrc4jiAYJB5J5JiipqJPBpA7-Fwt8RhCiALYf5QsSDyDFLUqAO0DhALVEQI4pR5XhOfl0-K2k-wg6oZqmxdywueQMt3FGZuHD75J4rL601D46G5_GeMoogWG3XBwK26OG8Cw-M0dR7JGbaiU83MiIP2S_yYO1jbpW6TqIjY9iRCUcjKL-teILpwl8Q/w640-h480/best%20cover%20onions.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Today's brilliant onion recipe has been adapted from the <a href="https://www.amazon.ca/Ottolenghi-Flavor-Cookbook-Yotam/dp/0525610138/ref=sr_1_1?crid=14SZP3M0ZVUDE&dib=eyJ2IjoiMSJ9.3YTdh37te4KBAXHkOAKP2PLMa3R9UpHG55yV1O4uaQ1YAJ3XR9iBg8UYKDtFwJBm79tQWbSRKFNi3cCuS-wvMC0pY-qoB5dzWOTeYByFqaZS6d1sx8Raiixuo6dYhYIg3jXB6bt8AaMbDG56gwn7EKrS1T4C1lqx3rkBX7eZG-iZT8jaNjbJAm5DJaqJZFacwNgqxorzdbbECINKBqBF3-C9FeFc7Rxsc2yNPX1APdIgwhf937JegCu_SqyhVrlJIOVnDag8mUqU3eBjLAuVmAjnC5lZxj42ib50F08rRUQ.jyNvZ1x1ae5Sxny5r9m0ghDysTUYiyVfHR7nc1hsTpI&dib_tag=se&keywords=ottolenghi+flavour&qid=1709218226&sprefix=ottolenghi+flavo%2Caps%2C138&sr=8-1" target="_blank">Ottolenghi </a>cookbook entitled, Flavor. I am a HUGE fan of Ottolenghi. He is a much beloved Chef in the U.K. who is well known for his ability to stretch the norms and come up with incredibly delicious foods using simple ingredients and cooking methods.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">He cooks mainly vegetarian and is known for his Middle Eastern Flavors, but also embraces the flavors of other cultures such as Mexican and Asian.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hswI1xHujwL2aFNXiyWEY_xdcJBSl87lMnaJD463Nvgd-ovdaajDMbCHOoSV4zY_Mg5C91TDPwECOm_ZMSZm3MfFN6minLPVcOI3cjAOzreAA-D44hbqdEqoDv8vKKv-fbKX5E-7ekjQTj3ZORCwnaWpYJoIV6fab5OD8JZ5NX9cSpwuZz3wowIanck/s3310/421687596_1715983198910584_6319088043995837726_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2675" data-original-width="3310" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hswI1xHujwL2aFNXiyWEY_xdcJBSl87lMnaJD463Nvgd-ovdaajDMbCHOoSV4zY_Mg5C91TDPwECOm_ZMSZm3MfFN6minLPVcOI3cjAOzreAA-D44hbqdEqoDv8vKKv-fbKX5E-7ekjQTj3ZORCwnaWpYJoIV6fab5OD8JZ5NX9cSpwuZz3wowIanck/w640-h518/421687596_1715983198910584_6319088043995837726_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I first became acquainted with his food when I was cooking at the Manor down in Kent in the U.K. My employer's daughter lived in London and she would often come down for the weekend. Sometimes she would bring food with her. Occasionally it would come from<a href="https://www.bing.com/ck/a?!&&p=c4580da276f5fa94JmltdHM9MTcwOTE2NDgwMCZpZ3VpZD0xOGNkZGVhNS00YmE2LTZhYjUtMzFkZC1jY2QzNGE4YzZiZDAmaW5zaWQ9NTk1MA&ptn=3&ver=2&hsh=3&fclid=18cddea5-4ba6-6ab5-31dd-ccd34a8c6bd0&u=a1aHR0cHM6Ly93d3cuYmluZy5jb20vYWxpbmsvbGluaz91cmw9aHR0cHMlM2ElMmYlMmZ3d3cub3R0b2xlbmdoaS5jby51ayUyZiZzb3VyY2U9c2VycC1sb2NhbCZoPVphMjM3OU1hOHE1TVE1ME9ZZ2w0ZVNiTEpjajclMmJ0bkViNjJxZGN3V2M1RSUzZCZwPWx3X2xzdHB0JmlnPUJGMDE2MUQ5N0IzRjRDQjU4MUQ3QzI1NDIwRDM0OTdDJnlwaWQ9WU4xMDY3eDIyMDc2MDM1MQ&ntb=1" target="_blank"> Ottolenghi</a>. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">His food was brilliant. Very innovative and filled with fresh flavors. It would usually be an assortment of grain salads, and similar types of dishes. I remember one time she brought the most beautiful meringues. They were eye-poppingly gorgeous. All of his food is visually beautiful and incredibly pleasing to the palate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMspGxuf5cZj-JWFkEhxi-GCT2SFvMhZvTZb6lUoWzloqq9U6plZ0O0Dl5B0W2UINQTilEgNTDwF_6vT8p3QZr35dyNCv40tQrtf2JEyfNz9NEgfNgZi4z7uedT3z6vM7JTxJMF7jxm_FEdWi_hfZYeJUNQyTN_-RU3UneH3Bk49X5f0d71iMbY-TlhcA/s3210/420639444_399182752699700_2382983329181091520_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2568" data-original-width="3210" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMspGxuf5cZj-JWFkEhxi-GCT2SFvMhZvTZb6lUoWzloqq9U6plZ0O0Dl5B0W2UINQTilEgNTDwF_6vT8p3QZr35dyNCv40tQrtf2JEyfNz9NEgfNgZi4z7uedT3z6vM7JTxJMF7jxm_FEdWi_hfZYeJUNQyTN_-RU3UneH3Bk49X5f0d71iMbY-TlhcA/w640-h512/420639444_399182752699700_2382983329181091520_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">He has mastered the art of taking really simple and fresh ingredients and turning them into something far from ordinary. Delicious. Innovative. Beautiful.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">So it is with this recipe I am sharing today for Miso Butter Roasted Onions. These are melt in the mouth delicious. Such a simple thing to make, using a very simple oven braising technique.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57jCrGMqMCkLISyLX4Ln2XJ72ZoxLfabykO0HtMONRTKb0ZBev9OIqTgj5_JmOYW_J22_WHObwBDgb0xfSWpbRInTZQ-7cgsAqS1-IHzLBrnylQ8dtkQt5GxewzqrIBnU3Jc-fegglr2pIZN8E4Wyv6xNp5OLkGGYa5k0dsxZ0-kGTsyY2Ts3-FcuCX0/s3310/421687596_1715983198910584_6319088043995837726_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2675" data-original-width="3310" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh57jCrGMqMCkLISyLX4Ln2XJ72ZoxLfabykO0HtMONRTKb0ZBev9OIqTgj5_JmOYW_J22_WHObwBDgb0xfSWpbRInTZQ-7cgsAqS1-IHzLBrnylQ8dtkQt5GxewzqrIBnU3Jc-fegglr2pIZN8E4Wyv6xNp5OLkGGYa5k0dsxZ0-kGTsyY2Ts3-FcuCX0/w640-h518/421687596_1715983198910584_6319088043995837726_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">One thing which Ottolenghi does fabulously is the layering of flavors. He is a master at this and so it is with this recipe. Each mouthful brings with it the sweetness of the onions, layered with a richness from the butter and then that Unami from the miso.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These melt in the mouth. Like a buttery, savory, soft, sweet almost candy-like deliciousness. The flavors of the miso gravy are sublime. This is a dish that I could happily enjoy all on it's own as a part of a main. These onions would also be perfectly comfortable sitting snuggly next to a roast chicken.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I took the liberty of cutting the recipe in half, but you can very easily double it to make more. What a wonderful way to begin the month of March. Prepare to fall in love.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlWmK0V1KPGNqKzyxlwoCr6udQDtBYJ1bOvjwGi87dkwSISDUxTyGAe7OdOPHPAcBZL3udwq_iIMcueOMjx7AGS2Met_pSuPhIogrHgF_48BPq7e2MwvYIAJ2oUGlrzlXmIn3Xn8UuMLrWJftsJcRZcNqJKkZOj9eLs7Rcbt8UquEwUUlf_8yFpNkMOk/s3604/420530100_428557632934707_6039173140281909215_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2644" data-original-width="3604" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlWmK0V1KPGNqKzyxlwoCr6udQDtBYJ1bOvjwGi87dkwSISDUxTyGAe7OdOPHPAcBZL3udwq_iIMcueOMjx7AGS2Met_pSuPhIogrHgF_48BPq7e2MwvYIAJ2oUGlrzlXmIn3Xn8UuMLrWJftsJcRZcNqJKkZOj9eLs7Rcbt8UquEwUUlf_8yFpNkMOk/w640-h470/420530100_428557632934707_6039173140281909215_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE MISO BUTTER ROASTED ONIONS</b></div><div class="separator" style="clear: both; text-align: left;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Very simple ingredients. The most unusual ingredient is the Miso paste. These days it is not that hard to find. I got mine in the local grocery store, and I live in Podunk, Middle of Nowhere.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>8 small or medium cooking onions (5 1/2 ounces/150g each)</li><li>3 1/2 TBS (50g) butter, melted</li><li>2 ounces (about 1/4 cup) (50g) miso paste</li><li>2 1/4 cups (500ml) boiling water</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr74SX8Ig6qNFJAf2ZcnKK5Yv686azLxTqew-a-erCUzBiLf2bDvoVy4sP3cuJxi9_cbqVgxdCpSmUyntVhrE_AzuQP4rM3_GlusRRjmnm772k_PnOsGp-XBxoba9MQY-3pQqJSJK6UxVc_-xzJIJ1kyJN-UxDFxvH3XTPgctpcrMAFDpfqJ22yT6X_c/s3120/422008850_3770761633207451_592480818652814560_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2449" data-original-width="3120" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr74SX8Ig6qNFJAf2ZcnKK5Yv686azLxTqew-a-erCUzBiLf2bDvoVy4sP3cuJxi9_cbqVgxdCpSmUyntVhrE_AzuQP4rM3_GlusRRjmnm772k_PnOsGp-XBxoba9MQY-3pQqJSJK6UxVc_-xzJIJ1kyJN-UxDFxvH3XTPgctpcrMAFDpfqJ22yT6X_c/w640-h502/422008850_3770761633207451_592480818652814560_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">You don't need special onions for this, although you can also do this with large shallots or a combination of onions and shallots. Just use the brown skinned onions that come in a net bag at the shops.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">My onions were no larger than a baby's fist. Maybe 2-inches across. You don't want to use onions that are much larger than that!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsytR7HOt9aIFWuH-N3LBPqCwEHTA8l4V-ZZXacfSHotvrSotMcUHt2YpSRFWwXluUwJAuCSs0oU6Qv8-q8qr3Mi4tkG39yJuUC1GYVk-eZe_3NN93UEJVotiUMdF9lCn_AmYk8Jbu8K5tY2IXtlnX0K60SGYvWym4iBAE5sB9MuKiWnLLqIFJpw7OSC8/s3860/426463435_1570153953837358_9120014302899734086_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2655" data-original-width="3860" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsytR7HOt9aIFWuH-N3LBPqCwEHTA8l4V-ZZXacfSHotvrSotMcUHt2YpSRFWwXluUwJAuCSs0oU6Qv8-q8qr3Mi4tkG39yJuUC1GYVk-eZe_3NN93UEJVotiUMdF9lCn_AmYk8Jbu8K5tY2IXtlnX0K60SGYvWym4iBAE5sB9MuKiWnLLqIFJpw7OSC8/w640-h440/426463435_1570153953837358_9120014302899734086_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Miso paste is a Japanese ingredient, also known simply as Miso. It comes in white and dark and is made from fermented soy beans. It has that flavor which is known as Unami. It is a staple ingredient in Japanese kitchens and a vital ingredient in the making of Miso Soup.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I found mine in the Asian foods section of the grocery store. It is a fairly common ingredient these days. There is no substitute for it, although you can use either the light or the dark in this recipe.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">There is also no substitution for the butter. I used salted.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAYuEtslu8ak_kTcFPGKSh7frQ-SfF_gZtYJAoREzUB8KhsghsHs3Gp2m7LzxThet9qJZxbEhqoKjfRN4q33TXoqnGOCipnu-A9vcCmr0rWo9MC4QJuXks0EA8V-zwGSLmT76tGK2zNf7UkJnGmweofn2SnMSYhyphenhyphenmw0MEzcy3F69DgXQf1RDN2EtxbQU/s3588/420594946_302488415849834_5172483346033203395_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2783" data-original-width="3588" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAYuEtslu8ak_kTcFPGKSh7frQ-SfF_gZtYJAoREzUB8KhsghsHs3Gp2m7LzxThet9qJZxbEhqoKjfRN4q33TXoqnGOCipnu-A9vcCmr0rWo9MC4QJuXks0EA8V-zwGSLmT76tGK2zNf7UkJnGmweofn2SnMSYhyphenhyphenmw0MEzcy3F69DgXQf1RDN2EtxbQU/w640-h496/420594946_302488415849834_5172483346033203395_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><b><br /></b></div><b>HOW TO MAKE MISO BUTTER ROASTED ONIONS</b><div><br /></div><div><br /></div><div>Simple ingredients put together in the most delicious way. Time and temperature are your friends here. Prepare to be amazed.</div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Preheat the oven to 450*F/232*C/ gas mark 7. Have ready a baking dish large enough to hold your onions halved, plus the braising liquid.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Halve your onions lengthwise. Pull off and discard the skins. Trim a small sliver from the bottoms, leaving enough to keep the onions intact during cooking. Trim a bit from the tops.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Place the onions, cut sides down, in your baking dish, making sure there is a bit of space between each.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oI8KpgVDZAqtjAr_15vN67ld2Kt1BQghVlAp34WuHwScUaWguRTVbN4d5m4iwKSjE6s5k7PMOZ91XANigf6MbzKXVNELAkLJjWtMw6Dbjq3o6M1wD9hyphenhyphen2jMN0WwnembxD1c28B4uX2oECr1X0bTpooNWhtIPpnL3JOBZTPG-nM5-2RH_UsgCOE7R2pg/s2779/426680503_761853159221151_2061625979519190153_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2233" data-original-width="2779" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oI8KpgVDZAqtjAr_15vN67ld2Kt1BQghVlAp34WuHwScUaWguRTVbN4d5m4iwKSjE6s5k7PMOZ91XANigf6MbzKXVNELAkLJjWtMw6Dbjq3o6M1wD9hyphenhyphen2jMN0WwnembxD1c28B4uX2oECr1X0bTpooNWhtIPpnL3JOBZTPG-nM5-2RH_UsgCOE7R2pg/w640-h514/426680503_761853159221151_2061625979519190153_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div><span style="background-color: white;">Whisk together the butter, miso paste and water. Pour this into the baking dish. It should cover the bottom completely and come about 3/4 of the way up the sides of your onions. Cover tightly with foil.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Place the baking dish of onions onto a lined baking tray and place into the oven. Roast for half an hour.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Uncover. Carefully turn the onions over, keeping them intact, so that the cut side is now uppermost. Baste the onions well.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Roast for a further 45 to 50 minutes, basting the onions every 10 minutes with the liquid in the dish. When done the onions will be meltingly soft, beginning to caramelize and the liquid in the dish should have reduced by about half or so to a gravy consistency.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;">Transfer the onions to a heated serving plater. Spoon the miso gravy over and around them. Serve hot. Any leftovers can be placed in a covered dish and refrigerated for up to 4 days.</span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufRk3_7L_UAfsPsalDy2DMswPfxSSXq6UmiG8vUuxKd4XeznrHYQj-2bl-nxc3UBnsgUsOE3ow28fDsOTXQWqx9Ej-EP5U6s0FnUcxgZVFr434s2nOuhO93994wHA2RTTLa3T4VrNzURgIBkvzYS-HcIJPsqmH4WzN8lGP4GYgUZ3iFQ6k80WC9CVomc/s3382/429573214_7286541681394338_5944566575283777369_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="2649" data-original-width="3382" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufRk3_7L_UAfsPsalDy2DMswPfxSSXq6UmiG8vUuxKd4XeznrHYQj-2bl-nxc3UBnsgUsOE3ow28fDsOTXQWqx9Ej-EP5U6s0FnUcxgZVFr434s2nOuhO93994wHA2RTTLa3T4VrNzURgIBkvzYS-HcIJPsqmH4WzN8lGP4GYgUZ3iFQ6k80WC9CVomc/w640-h502/429573214_7286541681394338_5944566575283777369_n.jpg" title="Miso Butter Roasted Onions" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>These are fabulously tasty. I also thought they really were very simple to make. When they were done, I went in for a taste and found that before I knew it I had scoffed down 3 onion halves, without even noticing.</div><div><br /></div><div><br /></div><div><br /></div><div>They are <i>THAT </i>good that I just kept going in for one - more - taste. Prepare to fall in love. I would expect nothing less from Ottolenghi.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6W9vabQIoIjc8o960Fw_5rsMOo1KMF94H8ixWswTxJyBpjX6APglzpTWzFFkvCb5f1bihvqDNmFZn91v7RZp92FufJPxseTBfdRF-8mIvfeFgIh_IYs05N9vV0z1yp3U5uwPcomWsy_Kmsjq5GACxl3mTbZnfPLZfndNp19JZ-gfEIzB3WZTzyBUfuyw/s4032/cover%20onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6W9vabQIoIjc8o960Fw_5rsMOo1KMF94H8ixWswTxJyBpjX6APglzpTWzFFkvCb5f1bihvqDNmFZn91v7RZp92FufJPxseTBfdRF-8mIvfeFgIh_IYs05N9vV0z1yp3U5uwPcomWsy_Kmsjq5GACxl3mTbZnfPLZfndNp19JZ-gfEIzB3WZTzyBUfuyw/w640-h480/cover%20onions.jpg" title="Miso Butter Roasted Onions" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you are as big a fan of the allium as I am you might also be interested in the following spectularly delicious recipes!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2021/10/melting-onions.html" target="_blank">MELTING ONIONS</a></b> - <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">These delectable onions would be a perfect side dish with any one of those meats. And when I say delectable, I mean delectable. These onions simply melt in the mouth. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Nothing could be easier to make. With just a tiny bit of prep, these can be in the oven and roasting in no time at all.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2015/05/roasted-onions-with-parmesan-cream.html" target="_blank"><br /></a></b></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2015/05/roasted-onions-with-parmesan-cream.html" target="_blank">ROASTED ONIONS WITH PARMESAN CREAM</a></b> - Onions, roasted in a hot oven until caramelized, then topped with a lush and rich Parmesan Cream, returned to the oven and then roasted some more until <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">until the cream is golden brown and bubbling and all of the lovely onion juices have melded with it to create a very delicious sauce. These are wonderful.</span><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;"> </span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px; text-align: justify;"> </span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_yrc4jiAYJB5J5JiipqJPBpA7-Fwt8RhCiALYf5QsSDyDFLUqAO0DhALVEQI4pR5XhOfl0-K2k-wg6oZqmxdywueQMt3FGZuHD75J4rL601D46G5_GeMoogWG3XBwK26OG8Cw-M0dR7JGbaiU83MiIP2S_yYO1jbpW6TqIjY9iRCUcjKL-teILpwl8Q/w640-h480/best%20cover%20onions.jpg","name":"Miso Butter Roasted Onions","prepTime":"PT15M","cookTime":"PT1H20M","totalTime":"PT1H35M","description":"Isn't it wonderful when a few simple ingredients combine to create something spectularly delicious?? This recipe is amazing. Simple. Melt in the mouth, buttery, roasted onions, filled with oodles of flavor.","yield":"2-3","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["8 small or medium cooking onions (5 1/2 ounces/150g each)","3 1/2 TBS (50g) butter, melted","2 ounces (about 1/4 cup) (50g) miso paste","2 1/4 cups (500ml) boiling water"],"recipeInstructions":["Preheat the oven to 450*F/232*C/ gas mark 7. Have ready a baking dish large enough to hold your onions halved, plus the braising liquid.","Halve your onions lengthwise. Pull off and discard the skins. Trim a small sliver from the bottoms, leaving enough to keep the onions intact during cooking. Trim a bit from the tops.","Place the onions, cut sides down, in your baking dish, making sure there is a bit of space between each.","Whisk together the butter, miso paste and water. Pour this into the baking dish. It should cover the bottom completely and come about 3/4 of the way up the sides of your onions. Cover tightly with foil.","Place the baking dish of onions onto a lined baking tray and place into the oven. Roast for half an hour.","Uncover. Carefully turn the onions over, keeping them intact, so that the cut side is now uppermost. Baste the onions well.","Roast for a further 45 to 50 minutes, basting the onions every 10 minutes with the liquid in the dish. When done the onions will be meltingly soft, beginning to caramelize and the liquid in the dish should have reduced by about half or so to a gravy consistency.","Transfer the onions to a heated serving plater. Spoon the miso gravy over and around them. Serve hot. Any leftovers can be placed in a covered dish and refrigerated for up to 4 days."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709215605633" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">2-3</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Miso Butter Roasted Onions" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ_yrc4jiAYJB5J5JiipqJPBpA7-Fwt8RhCiALYf5QsSDyDFLUqAO0DhALVEQI4pR5XhOfl0-K2k-wg6oZqmxdywueQMt3FGZuHD75J4rL601D46G5_GeMoogWG3XBwK26OG8Cw-M0dR7JGbaiU83MiIP2S_yYO1jbpW6TqIjY9iRCUcjKL-teILpwl8Q/w640-h480/best%20cover%20onions.jpg" title="Miso Butter Roasted Onions" /></div><h3 class="ccm-name">Miso Butter Roasted Onions</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 1 H & 20 M</span><span class="ccm-time-child">Total time: 1 H & 35 M</span></div><div class="ccm-summary">Isn't it wonderful when a few simple ingredients combine to create something spectularly delicious?? This recipe is amazing. Simple. Melt in the mouth, buttery, roasted onions, filled with oodles of flavor.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>8 small or medium cooking onions (5 1/2 ounces/150g each)</li><li>3 1/2 TBS (50g) butter, melted</li><li>2 ounces (about 1/4 cup) (50g) miso paste</li><li>2 1/4 cups (500ml) boiling water</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 450*F/232*C/ gas mark 7. Have ready a baking dish large enough to hold your onions halved, plus the braising liquid.</li><li>Halve your onions lengthwise. Pull off and discard the skins. Trim a small sliver from the bottoms, leaving enough to keep the onions intact during cooking. Trim a bit from the tops.</li><li>Place the onions, cut sides down, in your baking dish, making sure there is a bit of space between each.</li><li>Whisk together the butter, miso paste and water. Pour this into the baking dish. It should cover the bottom completely and come about 3/4 of the way up the sides of your onions. Cover tightly with foil.</li><li>Place the baking dish of onions onto a lined baking tray and place into the oven. Roast for half an hour.</li><li>Uncover. Carefully turn the onions over, keeping them intact, so that the cut side is now uppermost. Baste the onions well.</li><li>Roast for a further 45 to 50 minutes, basting the onions every 10 minutes with the liquid in the dish. When done the onions will be meltingly soft, beginning to caramelize and the liquid in the dish should have reduced by about half or so to a gravy consistency.</li><li>Transfer the onions to a heated serving plater. Spoon the miso gravy over and around them. Serve hot. Any leftovers can be placed in a covered dish and refrigerated for up to 4 days.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed 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src="https://common.recipesgenerator.com/code.js?v=1709216730365" type="text/javascript"></script><!--END The Recipe Box--><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xO_EvGFKeaxrI2OIbEdhNKQL5dbHVe11lU-r1lXs0MmPBzs6uuZ8COtENJqbGRupICHHjhoEUQNiuEaBIVSUrSct9biqoUO6drToXG7jSA9h9WYWlNhXqR7x3Dmz2fUWJ6m35dcdM1M6cV_fIPY6-EH8_L7qV67muht4EMb-m7jMeQ3Z7-smZRHAYU8/s4032/end%20onions.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Miso Butter Roasted Onions" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xO_EvGFKeaxrI2OIbEdhNKQL5dbHVe11lU-r1lXs0MmPBzs6uuZ8COtENJqbGRupICHHjhoEUQNiuEaBIVSUrSct9biqoUO6drToXG7jSA9h9WYWlNhXqR7x3Dmz2fUWJ6m35dcdM1M6cV_fIPY6-EH8_L7qV67muht4EMb-m7jMeQ3Z7-smZRHAYU8/w640-h480/end%20onions.jpg" title="Miso Butter Roasted Onions" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <span style="background-color: white; letter-spacing: 0.3px; text-align: justify;"><span style="font-family: inherit;">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 </span></span><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"> Thanks so much for visiting! Do come again! </span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></span></div><p></p></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-52643984346582964732024-02-29T07:00:00.152+00:002024-02-29T07:00:00.243+00:00Fried Corn Bread<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuE04mcJcMLS6oNElYjjPC1vlIqQ01tQ9c9tbxlrJEwQJaRtv3krs0l5d2TtgwefuuMV5StFM6nxs3RvsIlDlFi5WZPPE6aivUTuwzaM6Y1r-8UAxpC4K0byk8_VhS_79yazzPg5ZIlHk5NfSd2KZqbVsFW7cmPmrA1iChE01eSn4tURtND_nhuS8auA/s4032/best%20cver%20corn%20bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuE04mcJcMLS6oNElYjjPC1vlIqQ01tQ9c9tbxlrJEwQJaRtv3krs0l5d2TtgwefuuMV5StFM6nxs3RvsIlDlFi5WZPPE6aivUTuwzaM6Y1r-8UAxpC4K0byk8_VhS_79yazzPg5ZIlHk5NfSd2KZqbVsFW7cmPmrA1iChE01eSn4tURtND_nhuS8auA/w640-h480/best%20cver%20corn%20bread.jpg" title="Fried Corn Bread" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This Fried Cornbread Recipe I am sharing with you today is one that my sister Cindy shared with me. She had found it on a page called <a href="https://cooktopcove.com/2023/06/22/fried-cornbread/" target="_blank">Cooktop Cove</a>. We both thought it looked delicious. Kind of like pancakes, but a bit heavier.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The method consists of making a simple batter, which is then dropping it into hot oil by the spoonsful to fry until golden brown on both sides. Sounded simple enough!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I decided to make them today. Mine did not end up looking exactly like the ones on the original page, but they were very delicious and I had NO complaints about them!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7tdDcuda_j9aJ9G6FpgjpUpIMVeGOCR01cWlD0XowSBE1nGXHOZybze96jALWgzTFNiqSSheBDzqrfoOfx-uZDIKlCrm-QVI__LoMYL8BMBYCMeEYgYAYnIEIIXaN1DF8DaeFKQYuJAAKyAyGoCZeqdzRdv6ZVtqEx0g5aL1R8F_6Pyu9-IzC9nLqPI/s2708/cover%20corn%20bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2321" data-original-width="2708" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-7tdDcuda_j9aJ9G6FpgjpUpIMVeGOCR01cWlD0XowSBE1nGXHOZybze96jALWgzTFNiqSSheBDzqrfoOfx-uZDIKlCrm-QVI__LoMYL8BMBYCMeEYgYAYnIEIIXaN1DF8DaeFKQYuJAAKyAyGoCZeqdzRdv6ZVtqEx0g5aL1R8F_6Pyu9-IzC9nLqPI/w640-h548/cover%20corn%20bread.jpg" title="Fried Corn Bread" width="640" /></a></div><br /> <div><br /></div><div><br /></div><div>I have had a longstanding love affair with cornbread. It is not something my mother ever made when I was growing up, but rather something I discovered once I got married. My late mother in law used to make what she called<a href="https://www.theenglishkitchen.co/2011/12/mother-in-laws-corncake.html" target="_blank"><b> corncake</b></a>.</div><div><br /></div><div><br /></div><div>She baked this either in a round pan like a cake, or as small cakes in muffin tins. It was simple and delicious. Not too sweet, just right. Eating hers was my first experience with cornbread and I fell in love with it. It is as simple as that!</div><div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyydQuUX3tHjkvSWd0grdtUVttqsIWe2WJ2wkH9uqgS1ZPFmSzzmV8S-_nhAfCTw8c8G_IuxcfSewUGRmY7YkTKrHEWYP6uzab8cpyrWitXBMPSxPfN0-Uqzc8aN_rPJ66KJnG2SSUJAdqi6eYSD2y6x4Zm1GDDK360zHXXUuldBu0XL1mhpRdgclvDls/s3407/429564636_447044417659813_1677603614487155137_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2753" data-original-width="3407" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyydQuUX3tHjkvSWd0grdtUVttqsIWe2WJ2wkH9uqgS1ZPFmSzzmV8S-_nhAfCTw8c8G_IuxcfSewUGRmY7YkTKrHEWYP6uzab8cpyrWitXBMPSxPfN0-Uqzc8aN_rPJ66KJnG2SSUJAdqi6eYSD2y6x4Zm1GDDK360zHXXUuldBu0XL1mhpRdgclvDls/w640-h518/429564636_447044417659813_1677603614487155137_n.jpg" title="Fried Corn Bread" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Since then, every time I come across a new cornbread recipe I am really eager to try it. I have collected quite a few cornbread recipes throughout the many years I have been making cornbread, and I love all of them. Cornbread is quite a humble type of bread. It was the bread of the working poor for many years.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It is also one of North America's oldest foods. The early settlers learned how to make it from the Indigenous people's that lived here. Without their help, many of those early settlers would not have survived in this cold harsh climate.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cornmeal is a simple meal made by grinding dried corn. Many of the pioneers carried bags of it across the prairies in their covered wagons. Making cornbread at the end of a long day of wagon travel was quick and easy, and helped to sustain them on their journeys.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In my home we love to enjoy cornbread with baked beans, soups, stews, as well as just on it's own. It is delicious served warm with lashings of butter. Whether you bake it or you fry it, I declare that cornbread is one of the world's finest foods!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT5B1UWZwviMs6dhL82pPeHMrxSBKUEOm_lWrvYbaiO9kA0BYA-QvHb8l75-ch_eTLXvoP4HfA4rDGzkveGKBLLXEN7Nm2B2Jwrri8jvDg9v_9mU5ahklKQm76kPq6_8gsjVwRrgCv1nDUXj1A66AvWdAzTJYKniFajn9zw5BPrzRAAbgxugJAhehRGM/s3119/426720364_781163480120720_3589937313698697325_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2342" data-original-width="3119" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT5B1UWZwviMs6dhL82pPeHMrxSBKUEOm_lWrvYbaiO9kA0BYA-QvHb8l75-ch_eTLXvoP4HfA4rDGzkveGKBLLXEN7Nm2B2Jwrri8jvDg9v_9mU5ahklKQm76kPq6_8gsjVwRrgCv1nDUXj1A66AvWdAzTJYKniFajn9zw5BPrzRAAbgxugJAhehRGM/w640-h480/426720364_781163480120720_3589937313698697325_n.jpg" title="Fried Corn Bread" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><b><br /></b></div><b>WHAT YOU NEED TO MAKE FRIED CORN BREAD</b><div><br /></div><div>Simple every day baking cupboard ingredients. There is nothing outrageous here! Just how I like it!</div><div><br /></div><div><br /></div><div><ul class="ccm-section-items" style="background-color: white;"><li>2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)</li><li>1/3 cup (41g) self rising flour</li><li>1/4 tsp salt</li><li>1/3 cup (80ml) buttermilk</li><li>1 large free range egg</li><li>oil for frying</li></ul><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61Mg0sMZ2iTc6c3oviDIPuxKgff5bP2QTFiqA6dVC4L4h-_jkIxOStxeZIKxzMDfCnuENQx2y6oG_SVFnzHxIRNCqXqD6Pj35Z27Fso6R_zKLN5h7HAJHgSBdlqbI02LrNG9rGi2mf9xyTc71H3bZGKNfhVx5-auBshVO6J7j5BBwR5b-LujlML56llU/s4032/421704973_406359582046266_4930053576857149012_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61Mg0sMZ2iTc6c3oviDIPuxKgff5bP2QTFiqA6dVC4L4h-_jkIxOStxeZIKxzMDfCnuENQx2y6oG_SVFnzHxIRNCqXqD6Pj35Z27Fso6R_zKLN5h7HAJHgSBdlqbI02LrNG9rGi2mf9xyTc71H3bZGKNfhVx5-auBshVO6J7j5BBwR5b-LujlML56llU/w640-h480/421704973_406359582046266_4930053576857149012_n.jpg" title="Fried Corn Bread" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I was unable to find anything but medium grind cornmeal here locally. I did have some before but I can't remember where I bought it. This was a bit coarser than I am used to using and I think my cakes would have been a bit lighter had I been able to find the fine cornmeal. If you are in the U.K. use fine polenta in it's place.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I always use large free range eggs. Organic. I buy them locally in the warmer months and in the winter I get them in the organic section of our grocery store. I do pay more for them, but to me, it is worth the price.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkDoI-bXLdXoZXEuJg1ifiGr7URXSddpjfKh-pLNVJq9t7OHdmGVOkv5_WAWfMOQxRRsXTuPS5tEeYburXhMFL0Eu35T0wzTWMLEbAjoW4HJDJoVrObOxxI2mYDool-BxPI-NaIKy7R7kgjpOFPV_tKEm9G4JgFTh3RhA82Gsgt58hJFF7wzNPztNh0s/s3657/426715897_796837392468498_6721169557539812822_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2634" data-original-width="3657" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLkDoI-bXLdXoZXEuJg1ifiGr7URXSddpjfKh-pLNVJq9t7OHdmGVOkv5_WAWfMOQxRRsXTuPS5tEeYburXhMFL0Eu35T0wzTWMLEbAjoW4HJDJoVrObOxxI2mYDool-BxPI-NaIKy7R7kgjpOFPV_tKEm9G4JgFTh3RhA82Gsgt58hJFF7wzNPztNh0s/w640-h460/426715897_796837392468498_6721169557539812822_n.jpg" title="Fried Corn Bread" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Self raising flour is not something that is readily available everywhere. I always make my own. I make it up 3 to 4 cups at a time and it always gets used up. Here is how you can make your own:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; font-weight: bold; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">Make Your Own Self Raising Flour:</span><br style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;" /><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every 1 cup/140g of plain all purpose flour. Give it a good whisk prior to using it and make sure your baking powder is nice and fresh.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2rj5VyO-nSUkQyX3YX5EttyL-fd5ETb-MyAJKWFXb98xPhG6EeBjznu4oNlCwlHPskf7O8Xek0VLjLdVgo9MwnydtX6Tt6CKk6kjjFP9SsWPTVkcxqXNq199jMyd3mD7erKiOadyGEvBB-bxVO1w-KZaOg0puSpctiEK2jm87KCI06pb45INA_9Cs84/s3443/411279765_398380429551814_1762841064059603872_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2684" data-original-width="3443" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI2rj5VyO-nSUkQyX3YX5EttyL-fd5ETb-MyAJKWFXb98xPhG6EeBjznu4oNlCwlHPskf7O8Xek0VLjLdVgo9MwnydtX6Tt6CKk6kjjFP9SsWPTVkcxqXNq199jMyd3mD7erKiOadyGEvBB-bxVO1w-KZaOg0puSpctiEK2jm87KCI06pb45INA_9Cs84/w640-h498/411279765_398380429551814_1762841064059603872_n.jpg" title="Fried Corn Bread" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE FRIED CORNBREAD</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is a really simple make. Just make sure your oil is neither too hot nor too cold when you are ready to cook the bread. Too hot and your cornbread will cook too quickly on the outside and stay raw in the middle. Too cold and your cornbread will absorb too much fat and be greasy.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk the cornmeal and flour together in a bowl with the salt. </span><span style="background-color: white;">Beat the egg and buttermilk together.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Make a well in the center of the dry ingredients and add the wet. Mix until blended and there are no dry streaks. (It should be moist but not too runny. If it is too dry add a bit more buttermilk.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Heat a bit of oil in a heavy bottomed skillet over medium high heat until it begins to shimmer.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7tNMhSEWaDWcZbdmHZd5whfWa0K66uD89YMHXrcI2UcAXnePp8uQQP7ClcKYiX53PJKEnirMHityxb3PyhrFplA4k3WS0yO4QzLg07I_g4NciKPukwTjekTK69eV0Hh9SHyCF2oR9aQ3hBP4iihtfj2ZiZ4lJ89T6VOwBxm8FpEnPPehT8_Vlhafi2M/s3520/420536110_907610170847298_3476069290921786835_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2649" data-original-width="3520" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7tNMhSEWaDWcZbdmHZd5whfWa0K66uD89YMHXrcI2UcAXnePp8uQQP7ClcKYiX53PJKEnirMHityxb3PyhrFplA4k3WS0yO4QzLg07I_g4NciKPukwTjekTK69eV0Hh9SHyCF2oR9aQ3hBP4iihtfj2ZiZ4lJ89T6VOwBxm8FpEnPPehT8_Vlhafi2M/w640-h482/420536110_907610170847298_3476069290921786835_n.jpg" title="Fried Corn Bread" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Drop the cornmeal batter into the hot oil by the spoonful, taking care not to crowd the pan. (I dropped 4 at a time.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Cook until they turn brown on the one side, then carefully flip over and brown on the other side. (About 3 minutes per side. If they are browning too quickly, turn down the temperature of your skillet.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Transfer to a paper towel lined plate, blotting the tops just to remove any grease that might remain. Keep warm.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Repeat with the remaining batter. Serve hot with plenty of butter and honey or molasses for spreading. Delicious!</span></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS-DaZFA5MUtiiviZaEP9v9Z7EnDinooSDjsE0khRno5m5ifxhZecZb3M0m_G0AE8xoUtiwXgJ7eqlVtvohymvV34VzyA0QVgXxlHZHCOPbav5D6BRpA4WfC4S-yRSS5MqD1lPU5gmYX9zLJ7YWUqipSg6JI3jVaJgfL-4DFeD22f3Pr45oAZxi8HIJE/s3691/420649400_938210730806366_1160394460678037151_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="3024" data-original-width="3691" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS-DaZFA5MUtiiviZaEP9v9Z7EnDinooSDjsE0khRno5m5ifxhZecZb3M0m_G0AE8xoUtiwXgJ7eqlVtvohymvV34VzyA0QVgXxlHZHCOPbav5D6BRpA4WfC4S-yRSS5MqD1lPU5gmYX9zLJ7YWUqipSg6JI3jVaJgfL-4DFeD22f3Pr45oAZxi8HIJE/w640-h524/420649400_938210730806366_1160394460678037151_n.jpg" title="Fried Corn Bread" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mine did not end up looking like the photograph on the original recipe, but they were very delicious nevertheless. I suspect that the cornmeal that I used was a bit coarser than theirs. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In any case we really enjoyed these. So much so that I ate two of them right away with honey and butter. (Naughty me.) The rest were enjoyed with the stew we made for supper!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz66d1QvCL-f1o8stMIkViZdp2uGX6B8scP42wk8_KjlQDW-J7ksxazpN3b7vPDadxgi5KUhv59SygesYK187VOgQMecoejmHfaiYGoAuvs-65zol5Y6xeKVrLEAz_6MM2wA5RUA9LyU7pgt6n4cH7Rjr0HIndv_jTkxqpqQFZgllNZw7-Ov8H1TYRDx0/s4032/421704973_406359582046266_4930053576857149012_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz66d1QvCL-f1o8stMIkViZdp2uGX6B8scP42wk8_KjlQDW-J7ksxazpN3b7vPDadxgi5KUhv59SygesYK187VOgQMecoejmHfaiYGoAuvs-65zol5Y6xeKVrLEAz_6MM2wA5RUA9LyU7pgt6n4cH7Rjr0HIndv_jTkxqpqQFZgllNZw7-Ov8H1TYRDx0/w640-h480/421704973_406359582046266_4930053576857149012_n.jpg" title="Fried Corn Bread" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><br /><p>I really love cornbread and if you are looking at this I am thinking you do too. Here are some other delicious cornbread recipes that you might also enjoy!</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2023/10/molasses-corn-bread.html" target="_blank">MOLASSES CORNBREAD</a></b> - Dense, lightly sweet from the molasses and delicious. The molasses also gives it a bit of a darker color than you would normally see with a cornbread. You may also add blueberries or cranberries to this bread, depending on how you are serving it. This is fabulous served warm with lashings of butter.</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2017/11/custard-filled-corn-bread.html" target="_blank">CUSTARD FILLED CORNBREAD </a></b>- This is one of my favorite cor<span style="font-family: inherit;">nbreads. What you have here<span style="background-color: white; letter-spacing: 0.3px;"> </span><span style="background-color: white; letter-spacing: 0.3px;">is a basic corn bread batter, filled with sour milk (for moistness), butter, some corn for added texture, and of course the usual flour, cornmeal, etc. Poured into a hot baking tin, a cup </span><span style="background-color: white; letter-spacing: 0.3px;">of heavy cream is poured on top just prior to putting it into the oven. </span><span style="background-color: white; letter-spacing: 0.3px;">I'm not sure how it works or why it works, but that cream somehow forms a delicious rich custard layer in the bread as it bakes! This is really wonderful!</span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.3px;"><br /></span></span></p><p><span style="font-family: inherit;"><span style="background-color: white; letter-spacing: 0.3px;"><br /></span></span></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuE04mcJcMLS6oNElYjjPC1vlIqQ01tQ9c9tbxlrJEwQJaRtv3krs0l5d2TtgwefuuMV5StFM6nxs3RvsIlDlFi5WZPPE6aivUTuwzaM6Y1r-8UAxpC4K0byk8_VhS_79yazzPg5ZIlHk5NfSd2KZqbVsFW7cmPmrA1iChE01eSn4tURtND_nhuS8auA/w640-h480/best%20cver%20corn%20bread.jpg","name":"Fried Corn Bread","prepTime":"PT5M","cookTime":"PT15M","totalTime":"PT20M","description":"Light and delicious. Easy and quick to make. Serve warm with some butter and honey for a real taste treat","yield":"8 small breads","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)","1/3 cup (41g) self rising flour","1/4 tsp salt","1/3 cup (80ml) buttermilk","1 large free range egg","oil for frying"],"recipeInstructions":["Whisk the cornmeal and flour together in a bowl with the salt.","Beat the egg and buttermilk together.","Make a well in the center of the dry ingredients and add the wet. Mix until blended and there are no dry streaks. (It should be moist but not too runny. If it is too dry add a bit more buttermilk.)","Heat a bit of oil in a heavy bottomed skillet over medium high heat until it begins to shimmer.","Drop the cornmeal batter into the hot oil by the spoonful, taking care not to crowd the pan. (I dropped 4 at a time.)","Cook until they turn brown on the one side, then carefully flip over and brown on the other side. (About 3 minutes per side. If they are browning too quickly, turn down the temperature of your skillet.)","Transfer to a paper towel lined plate, blotting the tops just to remove any grease that might remain. Keep warm.","Repeat with the remaining batter. Serve hot with plenty of butter and honey or molasses for spreading. Delicious!"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709139175427" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">8 small breads</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Fried Corn Bread" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtuE04mcJcMLS6oNElYjjPC1vlIqQ01tQ9c9tbxlrJEwQJaRtv3krs0l5d2TtgwefuuMV5StFM6nxs3RvsIlDlFi5WZPPE6aivUTuwzaM6Y1r-8UAxpC4K0byk8_VhS_79yazzPg5ZIlHk5NfSd2KZqbVsFW7cmPmrA1iChE01eSn4tURtND_nhuS8auA/w640-h480/best%20cver%20corn%20bread.jpg" title="Fried Corn Bread" /></div><h3 class="ccm-name">Fried Corn Bread</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Total time: 20 Min</span></div><div class="ccm-summary">Light and delicious. Easy and quick to make. Serve warm with some butter and honey for a real taste treat</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)</li><li>1/3 cup (41g) self rising flour</li><li>1/4 tsp salt</li><li>1/3 cup (80ml) buttermilk</li><li>1 large free range egg</li><li>oil for frying</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Whisk the cornmeal and flour together in a bowl with the salt.</li><li>Beat the egg and buttermilk together.</li><li>Make a well in the center of the dry ingredients and add the wet. Mix until blended and there are no dry streaks. (It should be moist but not too runny. If it is too dry add a bit more buttermilk.)</li><li>Heat a bit of oil in a heavy bottomed skillet over medium high heat until it begins to shimmer.</li><li>Drop the cornmeal batter into the hot oil by the spoonful, taking care not to crowd the pan. (I dropped 4 at a time.)</li><li>Cook until they turn brown on the one side, then carefully flip over and brown on the other side. (About 3 minutes per side. If they are browning too quickly, turn down the temperature of your skillet.)</li><li>Transfer to a paper towel lined plate, blotting the tops just to remove any grease that might remain. Keep warm.</li><li>Repeat with the remaining batter. Serve hot with plenty of butter and honey or molasses for spreading. Delicious!</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum="7"] 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type="text/javascript"></script><!--END The Recipe Box--><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlK2WUf816tD3cqDQTLlqX2W8ZO8nXTIPmqzEBFAizw8UjK269MqXsgbBp_TGFbAnTJbSqjR8gUTcLBvIh42BIgYRBhseNtvQpQdIJ8Lw3_PPKhZq6lW2PtnnlFpvRks709gJXfa7fOS6Lb_VNamXoycfQaGui1SxapUM2udqC56Tc_jqC2jWXODE8YE/s3614/end%20corn%20bread.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Corn Bread" border="0" data-original-height="2263" data-original-width="3614" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlK2WUf816tD3cqDQTLlqX2W8ZO8nXTIPmqzEBFAizw8UjK269MqXsgbBp_TGFbAnTJbSqjR8gUTcLBvIh42BIgYRBhseNtvQpQdIJ8Lw3_PPKhZq6lW2PtnnlFpvRks709gJXfa7fOS6Lb_VNamXoycfQaGui1SxapUM2udqC56Tc_jqC2jWXODE8YE/w640-h400/end%20corn%20bread.jpg" title="Fried Corn Bread" width="640" /></a></div><br /><p><br /></p><p style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">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 </span></span></p><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"> Thanks so much for visiting! Do come again! </span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; border: 0px; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="font-family: inherit;"><br /></span></div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-38398919826161068852024-02-28T07:00:00.092+00:002024-02-28T07:00:00.127+00:00Three Ingredient Lemon Meringue Pie Smash<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKq_1g8GSlbV9CQRa3oWDpTUhaxgVJlL9OTCBqOZluIrKekDKHphKgYh4H7lq8ze3JHna2MsxiuKceunFNBsZXJg6UaZy9wHD_Vzw7yN5nbdXFBt-nyd057SF5mLPY9OjdmnEcCqCq2zboIcHcPGOjK2Bs1sxRb3JiBQPf5xzqGA4XnXlz0VHylTnzwk/s2752/best%20cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2071" data-original-width="2752" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKq_1g8GSlbV9CQRa3oWDpTUhaxgVJlL9OTCBqOZluIrKekDKHphKgYh4H7lq8ze3JHna2MsxiuKceunFNBsZXJg6UaZy9wHD_Vzw7yN5nbdXFBt-nyd057SF5mLPY9OjdmnEcCqCq2zboIcHcPGOjK2Bs1sxRb3JiBQPf5xzqGA4XnXlz0VHylTnzwk/w640-h482/best%20cover.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I wanted to make a special dessert to share with my daughter today. It is not often I have her here staying with me and so I wanted to treat her to something she wouldn't get very often at home. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">But, as well, this is a dessert that is so simple to make that she could make it herself at home. My daughter is somewhat challenged or what they call special needs. I write all of my recipes in a way that she can understand them and cook them herself. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This three ingredient Lemon Meringue Pie Smash is a particularly simple dessert to make and something I know she would enjoy making at home for herself and Tim, her husband. Although she is special needs, she is also very capable. I am very proud of her.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuE0rR-9lGtIy8EWRzYppAn67iEm1DRElXGZe6rhK7kyaRoWA0SzUzLC8kSsfK9wDjTD3WsqEjjjkjaNFwBjXByvZmCBzb7OfJiJccwgYg7jztCvuS9kTFzVy92DiEMpb01WV3DpJbwoSdlSeQp-sJWZoKKU7b8hBLe0c2QkLX2oKpR1e9mQAToB2hbLA/s3788/best%20best%20cover.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2841" data-original-width="3788" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuE0rR-9lGtIy8EWRzYppAn67iEm1DRElXGZe6rhK7kyaRoWA0SzUzLC8kSsfK9wDjTD3WsqEjjjkjaNFwBjXByvZmCBzb7OfJiJccwgYg7jztCvuS9kTFzVy92DiEMpb01WV3DpJbwoSdlSeQp-sJWZoKKU7b8hBLe0c2QkLX2oKpR1e9mQAToB2hbLA/w640-h480/best%20best%20cover.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Lemon desserts are some of our favorite desserts to make. My whole family loves them. I have very fond memories of my mother's lemon meringue pies. Before she went back to work she used to make a hot cooked meal for us every day, and sometimes that would include dessert. If it was a really good day it would be a lemon meringue pie.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mom always made a separate little pot of the lemon filling for my baby brother who was five years younger than myself. She did not think that small children could easily digest pastry and so she would make this special little dessert just for him. Moms. I miss my mother every single day.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsc9-ht_m998_PLu7eDqPw9bq6eDuaUH-OzL2mEvX-KcdFGaHE3UySqpYjT3xcoulp516a2NMkxdbmD41tDDjOYANg0tuAqw9bFDmX9-TlM7AdLC08JMYaF_kFdYYZ2l-ZXgrBXdyCZknIvapVb9IInFb1ZKKsR7jURbzNfEreJS85HTnEJhuM4XgUoM/s3062/cover%20smash.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2180" data-original-width="3062" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcsc9-ht_m998_PLu7eDqPw9bq6eDuaUH-OzL2mEvX-KcdFGaHE3UySqpYjT3xcoulp516a2NMkxdbmD41tDDjOYANg0tuAqw9bFDmX9-TlM7AdLC08JMYaF_kFdYYZ2l-ZXgrBXdyCZknIvapVb9IInFb1ZKKsR7jURbzNfEreJS85HTnEJhuM4XgUoM/w640-h456/cover%20smash.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This simple dessert I am sharing today uses only three ingredients. Lemon Curd. Meringue nests and softly whipped cream.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Putting it together is a simple as layering those ingredients attractively in a clear glass. I used glasses with a bit of a pattern on them to make them look really special.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div> <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK3p4-lTPzVv0YFdhg6R5PLRPFA7t_Pclu1t-Pdx0Qfc6QAXRvvrtuShoVmETbZI7Mojz6yZnEKWBsWWd4gxs_dwB8W8BmcwHSh1dGd5ascnKGYi2F8pnvHiMrnYBVCMP1F9kRF5tQUGcp3ae1msnO71C_8D_mIEYc7p4xDNGAK5ONSvwyzI1uwbNxGo/s4032/420584277_713430060952617_1734095968715615065_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOK3p4-lTPzVv0YFdhg6R5PLRPFA7t_Pclu1t-Pdx0Qfc6QAXRvvrtuShoVmETbZI7Mojz6yZnEKWBsWWd4gxs_dwB8W8BmcwHSh1dGd5ascnKGYi2F8pnvHiMrnYBVCMP1F9kRF5tQUGcp3ae1msnO71C_8D_mIEYc7p4xDNGAK5ONSvwyzI1uwbNxGo/w640-h480/420584277_713430060952617_1734095968715615065_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not only is it a very easy and simple dessert to make, but it is a dessert that you can put together in the morning and then place in the refrigerator to chill until you are ready to serve it. Desserts that you can easily make ahead are the best kind and perfect for entertaining!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Its also very easy to throw together at the last minute. If you keep these ingredients in your larder (the meringues and lemon curd) and have cream in the refrigerator you are never more than a few minutes away from a delectably delicious lemon dessert!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEJd_JW44Kyc3qem_k7KS62ZPuPOoLwe1WXmhTUYBXLdKdDMQKFD1bBH9u3xjOZr9k_PPgFjLR1KyVu3Qr9K6Ijr_ZTfmUzsdlMiCIjHwRHwff0BbbMczviTdoWki1NRTUptq4XRSfwEmDWJWjnZ4l6qVh4Q5h9lAOJtAz_NCicmLT1z144L7MFayt5s/s3145/423221287_946126433565258_5889129792025999537_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2749" data-original-width="3145" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEJd_JW44Kyc3qem_k7KS62ZPuPOoLwe1WXmhTUYBXLdKdDMQKFD1bBH9u3xjOZr9k_PPgFjLR1KyVu3Qr9K6Ijr_ZTfmUzsdlMiCIjHwRHwff0BbbMczviTdoWki1NRTUptq4XRSfwEmDWJWjnZ4l6qVh4Q5h9lAOJtAz_NCicmLT1z144L7MFayt5s/w640-h560/423221287_946126433565258_5889129792025999537_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE THREE INGREDIENT LEMON MERINGUE PIE SMASH</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Only three simple ingredients. This is a real doddle.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>1 box of Meringue Nests (there are usually six in a box)</li><li>1 jar of good quality lemon curd</li><li>1 1/2 cups (360ml) whipping cream</li><li>6 clear glasses</li></ul></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqifn8RnJjus0DUHkTAQ2eatkqg8XUZPUHS891CDSHSQJ3dhmRynDq9egtcFi6kMRI7IiQRLTRG8ukSS6HKJbmgc8dE20h4VBVbgG7aYZd_OnS9XsQkqOA6974WOkLgiFFLLAkuTAlGQAuJYpnsF49nwNcMjP4XkjWV1q4m2Dmd9DnrESOm-qgdGsYEw/s3242/423221521_267665369753612_5040685655027029861_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="3024" data-original-width="3242" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqifn8RnJjus0DUHkTAQ2eatkqg8XUZPUHS891CDSHSQJ3dhmRynDq9egtcFi6kMRI7IiQRLTRG8ukSS6HKJbmgc8dE20h4VBVbgG7aYZd_OnS9XsQkqOA6974WOkLgiFFLLAkuTAlGQAuJYpnsF49nwNcMjP4XkjWV1q4m2Dmd9DnrESOm-qgdGsYEw/w640-h596/423221521_267665369753612_5040685655027029861_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Generally speaking you can find the meringue nests in the baking section at the grocery store. They are ready made crisp meringues. You can also make your own from scratch if you are keen. I would make them the day before.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You can find an excellent recipe here on <a href="https://charlotteslivelykitchen.com/how-to-make-meringue-nests/" target="_blank">Charlotte's Lively Kitchen</a>. I have made meringues before on here, but they are not the crisp kind. Mine are more marshmallow like in the centers, which is not what you want for this dessert.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqiDA0g9RfuqfwsRa6QfvbC4tAhGRq6EiMAtwBs0BscmbK937HTd3LYkvskRM9ddSlT7F0jeY8HBfPmpYgIoMsD_3qqqHxAE6DcyYuO-r0jc3wMEqaF0qIrpIGk9ILF8bLUNwwJY2dO_vahv2iOM4VJRk2ZWoUa2eImlkS4kEyjV1J66koO_ZEDUGAiU/s3110/426686719_1139275570573102_3215182893451577140_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2520" data-original-width="3110" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqiDA0g9RfuqfwsRa6QfvbC4tAhGRq6EiMAtwBs0BscmbK937HTd3LYkvskRM9ddSlT7F0jeY8HBfPmpYgIoMsD_3qqqHxAE6DcyYuO-r0jc3wMEqaF0qIrpIGk9ILF8bLUNwwJY2dO_vahv2iOM4VJRk2ZWoUa2eImlkS4kEyjV1J66koO_ZEDUGAiU/w640-h518/426686719_1139275570573102_3215182893451577140_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Use a really good quality lemon curd. I used one that I had purchased in an online British grocery supply store. It was made with gin and was quite lovely. You can also make your own from scratch. I have <a href="https://www.theenglishkitchen.co/2010/02/lemon-curd-and-darned-good-lemon.html" target="_blank"><b>an excellent recipe here</b></a>. </div><div><br /></div><div><br /></div><div><br /></div><div>Its not really all that difficult to make from scratch, but there are so many good quality curds available in the shops these days, that when you are looking at convenience you can't really go wrong. They are usually found in the section of the shops that holds jams and preserves. Another good quality curd is Bonne Maman. </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSt6VGYFLgzU7kxrKWnVeRHH7ZcPA8b2cyLcBWRVEq6p5xcwT7aQX6775N1LWt1y2kOChaKTlshJb4iGRQf09z6oPhEpoSWMEUMwE0WiuipjdXk4Ax9eSMdfWfjndJ4px7qLOD0vIZjhG7RPTWrRXizzqfwpqZ8inYFpFZTKU5suzdYdGijfbB2IgrJ-w/s2000/Blank%202000%20x%202000.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSt6VGYFLgzU7kxrKWnVeRHH7ZcPA8b2cyLcBWRVEq6p5xcwT7aQX6775N1LWt1y2kOChaKTlshJb4iGRQf09z6oPhEpoSWMEUMwE0WiuipjdXk4Ax9eSMdfWfjndJ4px7qLOD0vIZjhG7RPTWrRXizzqfwpqZ8inYFpFZTKU5suzdYdGijfbB2IgrJ-w/w640-h640/Blank%202000%20x%202000.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE THREE INGREDIENT LEMON MERINGUE PIE SMASH</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Nothing could be easier. Seriously. This goes together very quickly. You can also make it several hours ahead of time and keep it chilled in the refrigerator until you are ready to serve.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Run a fork through the lemon curd to loosen it up. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whip the cream until it forms soft peaks. Use a well chilled scrupulously clean bowl and beaters. Take care not to overbeat it, or you may end up with butter!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vVnGLniLTE6s0wkMbYjsG68U60mrlrS7XY3lfK6jGiLNyiz2aP7NqOAcWoZnxrIkdZQdugKOV7xn_qMk_lEF933J4TDPjIKltslBxbsegJjvoc6byQB8bhEMonPR9szhDsjG1SkCeTNo0z9e1Q2Iss-9_BzNXC2JJ2sYrDNTTAL-Veim97ZmH078m_4/s3286/426720616_305344715913564_6110951953516671505_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2566" data-original-width="3286" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vVnGLniLTE6s0wkMbYjsG68U60mrlrS7XY3lfK6jGiLNyiz2aP7NqOAcWoZnxrIkdZQdugKOV7xn_qMk_lEF933J4TDPjIKltslBxbsegJjvoc6byQB8bhEMonPR9szhDsjG1SkCeTNo0z9e1Q2Iss-9_BzNXC2JJ2sYrDNTTAL-Veim97ZmH078m_4/w640-h500/426720616_305344715913564_6110951953516671505_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a></div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both;"><span style="background-color: white;">Begin by crumbling 1/2 of a meringue nest in the bottom of the glass. Top with a portion of whipped cream. Tap the glasses gently on the table to settle the cream.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Cover the cream with a layer of lemon curd. Repeat the layers once, again tapping to make sure the layers settle.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Finish off with a dollop of whipped cream. If desired you can finely grate a bit of lemon zest over top to garnish. Serve cold.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">These will keep, covered, in the refrigerator for several hours prior to serving.</span></div></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div><span style="background-color: white;"><br /></span></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEp-g6ZfYoTAmm9hxt0V-afj9LwO-3BBgSTsd2TUmB60e7cQX5T9du6MsxH8Wzg0fsmncKS8gTryYxrF4FPmSvQkanqH0AfflEWtmCZ3q-12TxM_oCTXXh1oMUaG0pnOKrCAKxaIBLe8139Robn80drYeJwQvYaixCSSnXc7yhdVhJhCwkSHEo2QdCxE/s3370/426758555_1111939456903792_5200293895929928429_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2649" data-original-width="3370" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEp-g6ZfYoTAmm9hxt0V-afj9LwO-3BBgSTsd2TUmB60e7cQX5T9du6MsxH8Wzg0fsmncKS8gTryYxrF4FPmSvQkanqH0AfflEWtmCZ3q-12TxM_oCTXXh1oMUaG0pnOKrCAKxaIBLe8139Robn80drYeJwQvYaixCSSnXc7yhdVhJhCwkSHEo2QdCxE/w640-h504/426758555_1111939456903792_5200293895929928429_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Rich, indulgent and so simple to make, this delicious dessert spells winner all round! If you can crack open a jar, break a few meringues and whip a bit of cream, then this dessert will be a real doddle for you.</div><div><br /></div><div><br /></div><div>I loved this. It went together in a flash and was seriously delicious. Lemon meringue pie without all of the fuss of making a pie crust! You can't go wrong!!</div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadk47ghuXnv25R3-iS-ARII_gjwMp3PsgTTjqpVp5g1xT_tLXEPLw8bDs_bEOIB-QJnCJKy980L6bOmaRFslIa9RWJRPWS7OuFV3sUG0kiIQH7BLibpZojEPPeh0qua0DVOqNpIaxyX4Gy_9hipgWYFuNPOpsawsEJyzM1rj4N9aov_sQkmIE1TBVx0k/s3347/429551480_363954013269408_6500259126303308766_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="3-Ingredient Lemon Meringue Pie Smash" border="0" data-original-height="2597" data-original-width="3347" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadk47ghuXnv25R3-iS-ARII_gjwMp3PsgTTjqpVp5g1xT_tLXEPLw8bDs_bEOIB-QJnCJKy980L6bOmaRFslIa9RWJRPWS7OuFV3sUG0kiIQH7BLibpZojEPPeh0qua0DVOqNpIaxyX4Gy_9hipgWYFuNPOpsawsEJyzM1rj4N9aov_sQkmIE1TBVx0k/w640-h496/429551480_363954013269408_6500259126303308766_n.jpg" title="3-Ingredient Lemon Meringue Pie Smash" width="640" /></a></div><div><br /></div><div><br /></div><br /><p>If you are a fan of the quick and easy almost instant dessert you might also be interested in the following!</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2009/08/lemon-posset.html" target="_blank">LEMON (OR LIME) POSSET</a></b> - Three simple ingredients (cream, sugar and lemon or lime juice) and a saucepan are all you need to create this simple and incredibly rich dessert. This is a simple as heating the cream and sugar together to melt the cream and then whisking in the juice. Creamy and incredibly indulgent. This is dinner party fare.</p><p><br /></p><p><b><a href="https://www.theenglishkitchen.co/2023/07/traditional-eton-mess.html" target="_blank">TRADITIONAL ETON MESS </a></b>- Another delicious three ingredient dessert composed of whipped cream, broken meringues and fresh berries. <span style="background-color: white; font-family: "Cormorant Garamond", serif; font-size: 22px; letter-spacing: 0.3px;"> </span><span style="background-color: white; letter-spacing: 0.3px;"><span style="font-family: inherit;">Perfect for entertaining, it is quick, easy, and delicious, it always goes down a real treat whether you are serving one person, two people or a dozen people. I have NEVER had anyone turn up their nose at this!</span></span></p><p><span style="background-color: white; letter-spacing: 0.3px;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; letter-spacing: 0.3px;"><span style="font-family: inherit;"><br /></span></span></p><p><span style="background-color: white; letter-spacing: 0.3px;"><span style="font-family: inherit;"><br /></span></span></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKq_1g8GSlbV9CQRa3oWDpTUhaxgVJlL9OTCBqOZluIrKekDKHphKgYh4H7lq8ze3JHna2MsxiuKceunFNBsZXJg6UaZy9wHD_Vzw7yN5nbdXFBt-nyd057SF5mLPY9OjdmnEcCqCq2zboIcHcPGOjK2Bs1sxRb3JiBQPf5xzqGA4XnXlz0VHylTnzwk/w640-h482/best%20cover.jpg","name":"3-Ingredient Lemon Meringue Pie Smash","prepTime":"PT15M","totalTime":"PT15M","description":"Nothing could be easier than this simple dessert which makes good use of storecupboard ingredients in the most delicious way! This is almost instant lemon mering pie gratification!","yield":"6","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 box of Meringue Nests (there are usually six in a box)","1 jar of good quality lemon curd","1 1/2 cups (360ml) whipping cream","6 clear glasses"],"recipeInstructions":["Run a fork through the lemon curd to loosen it up. Set aside.","Whip the cream until it forms soft peaks. Use a well chilled scrupulously clean bowl and beaters. Take care not to overbeat it, or you may end up with butter!","Begin by crumbling 1/2 of a meringue nest in the bottom of the glass. Top with a portion of whipped cream. Tap the glasses gently on the table to settle the cream.","Cover the cream with a layer of lemon curd. Repeat the layers once, again tapping to make sure the layers settle.","Finish off with a dollop of whipped cream. If desired you can finely grate a bit of lemon zest over top to garnish. Serve cold.","These will keep, covered, in the refrigerator for several hours prior to serving."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4709049404588" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">6</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="3-Ingredient Lemon Meringue Pie Smash" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwKq_1g8GSlbV9CQRa3oWDpTUhaxgVJlL9OTCBqOZluIrKekDKHphKgYh4H7lq8ze3JHna2MsxiuKceunFNBsZXJg6UaZy9wHD_Vzw7yN5nbdXFBt-nyd057SF5mLPY9OjdmnEcCqCq2zboIcHcPGOjK2Bs1sxRb3JiBQPf5xzqGA4XnXlz0VHylTnzwk/w640-h482/best%20cover.jpg" title="3-Ingredient Lemon Meringue Pie Smash" /></div><h3 class="ccm-name">3-Ingredient Lemon Meringue Pie Smash</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Total time: 15 Min</span></div><div class="ccm-summary">Nothing could be easier than this simple dessert which makes good use of storecupboard ingredients in the most delicious way! This is almost instant lemon mering pie gratification!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 box of Meringue Nests (there are usually six in a box)</li><li>1 jar of good quality lemon curd</li><li>1 1/2 cups (360ml) whipping cream</li><li>6 clear glasses</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Run a fork through the lemon curd to loosen it up. Set aside.</li><li>Whip the cream until it forms soft peaks. Use a well chilled scrupulously clean bowl and beaters. Take care not to overbeat it, or you may end up with butter!</li><li>Begin by crumbling 1/2 of a meringue nest in the bottom of the glass. Top with a portion of whipped cream. Tap the glasses gently on the table to settle the cream.</li><li>Cover the cream with a layer of lemon curd. Repeat the layers once, again tapping to make sure the layers settle.</li><li>Finish off with a dollop of whipped cream. If desired you can finely grate a bit of lemon zest over top to garnish. Serve cold.</li><li>These will keep, covered, in the refrigerator for several hours prior to serving.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed 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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 </span></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> Thanks so much for visiting! Do come again! </div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com4tag:blogger.com,1999:blog-7100882347408067241.post-69550473621935109272024-02-27T07:00:00.141+00:002024-02-27T07:00:00.252+00:00Air Fryer Blooming Baked Potato<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPLv2HzRul70d9OGFvRcEJd_bBRabuGuQ_43Idj7HejAHtxZgPja5LNst3WKgWnHNIqBv_n-pH7aiIhvypoEMW4_DSEAjWI5pKWmWpF6poNYe_ecEyk5nz4vKnVibNK3aZ9z0IgIm5Z5Acv0ydj-r7kbwaErWvrdWnTcsOXbF3m4ZJVuQxdzb0YH7nRw/s2918/best%20best%20cover%20potato.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2019" data-original-width="2918" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPLv2HzRul70d9OGFvRcEJd_bBRabuGuQ_43Idj7HejAHtxZgPja5LNst3WKgWnHNIqBv_n-pH7aiIhvypoEMW4_DSEAjWI5pKWmWpF6poNYe_ecEyk5nz4vKnVibNK3aZ9z0IgIm5Z5Acv0ydj-r7kbwaErWvrdWnTcsOXbF3m4ZJVuQxdzb0YH7nRw/w640-h442/best%20best%20cover%20potato.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have never made any secret of the fact that the potato is my favorite vegetable. I could quite happily live without other things, but not my potatoes. That is why low carb diets never work for me. Eventually I just have to have a potato and you know how that goes, once your toe is dipped into the water, you end up all in. Sigh . . . </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I saw this Air Fryer Blooming Baked Potato recipe on a blog called <a href="https://dailyyum.com/air-fryer-blooming-baked-potatoes/" target="_blank">The Daily Yum</a>. They looked so good. I pinned it right away and decided that today I would make myself one for my lunch. My daughter is with me and she doesn't like potatoes. As she is at work during the day, I thought I would have one for my lunch and then make something she does like for supper.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aA5tIasMqDPl5hVHONaYVA9RUx194xspE00TlKI03LxhhztvGovTHZv1NLbqDYLN2ouHSt_JHNlvhCAmdC2mPbJaem2CefysU-PRpH9QkePyZvB7DNValplwIu_geOLMHIytpCKt7GeNv6W2iSOu9w08jzA-1D2hR5Q_oIcm6BJhKQi4UC3wQTaDYPc/s2722/best%20cover%20potato.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2222" data-original-width="2722" height="522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-aA5tIasMqDPl5hVHONaYVA9RUx194xspE00TlKI03LxhhztvGovTHZv1NLbqDYLN2ouHSt_JHNlvhCAmdC2mPbJaem2CefysU-PRpH9QkePyZvB7DNValplwIu_geOLMHIytpCKt7GeNv6W2iSOu9w08jzA-1D2hR5Q_oIcm6BJhKQi4UC3wQTaDYPc/w640-h522/best%20cover%20potato.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">It is a simple recipe really, that makes use of two kitchen appliances. The microwave and the air fryer. I use my microwave all the time, but I hardly ever use my air fryer. (I would not be without it however.)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I mostly just use my microwave to heat things up or melt things. I also<b><a href="https://www.theenglishkitchen.co/2017/09/easy-microwave-poached-chicken-breasts.html" target="_blank"> poach chicken in the microwave</a></b>. It is very easily done and they always come out perfect, ready to use in a multitude of other recipes such as casseroles, salads, etc.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgaxbRyO6XCgkeAuG6R-WmO8JC_n5bjQFeFQs9heqJJasPWBxcpsDJ7i_IDgVDpwlsVgJlPKPsuaz3Y8zCbnkcwqTodMMVda8o3H5yuzQ6MRkQ3ywZvjs761pfbdX-Wiv3pyucKsPdqTHdXvuJb1TI_nQ8_kyfhHzv-5m6vtgYT_sCf0N5-jt57i7m-s/s2626/cover%20potato.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2119" data-original-width="2626" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgaxbRyO6XCgkeAuG6R-WmO8JC_n5bjQFeFQs9heqJJasPWBxcpsDJ7i_IDgVDpwlsVgJlPKPsuaz3Y8zCbnkcwqTodMMVda8o3H5yuzQ6MRkQ3ywZvjs761pfbdX-Wiv3pyucKsPdqTHdXvuJb1TI_nQ8_kyfhHzv-5m6vtgYT_sCf0N5-jt57i7m-s/w640-h516/cover%20potato.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a></div><br /> <div><br /></div><div>I have a<a href="https://www.homehardware.ca/en/1600-watt-55l-digital-multifunction-air-cooker-with-timer/p/3826414" target="_blank"> Kuraidori Air Fryer</a>. I bought it at my local Home Hardware and I have been very happy with it. I loved mine so much that I got one for my sister as a gift as well. She uses hers much more frequently than I use mine and she loves it.</div><div><br /></div><div><br /></div><div><br /></div><div>It came with a rotisserie function. We both find it very easy to use. I highly recommend. I really do need to use it more often than I do!</div><div><br /></div><div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtsK-uYwpUP8r94dLdRiEfFrAU_e1hh3FT9a6iZBKgQFA7MRbtucnZMFpAq-CdDpCBPOmH1nvO1rjfgPTNC_BW9S9PsxtYKACSMRtXBoxfCq4-tZPu8vlZEmI9FDJu-Tuuvz288hUvyifx_CYzf8vgdb66gbejp0fGMHM_2UKjmOJQ51yputHm3O4COw/s2800/418120524_920509409718197_7074116752554330978_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2458" data-original-width="2800" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtsK-uYwpUP8r94dLdRiEfFrAU_e1hh3FT9a6iZBKgQFA7MRbtucnZMFpAq-CdDpCBPOmH1nvO1rjfgPTNC_BW9S9PsxtYKACSMRtXBoxfCq4-tZPu8vlZEmI9FDJu-Tuuvz288hUvyifx_CYzf8vgdb66gbejp0fGMHM_2UKjmOJQ51yputHm3O4COw/w640-h562/418120524_920509409718197_7074116752554330978_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b>WHAT YOU NEED TO MAKE AIR FRYER BLOOMING BAKED POTATOES</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Not a lot really, depending on how you choose to garnish them at the end. Basically just some baking potatoes, seasonings and butter, and then your garnishes.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="ccm-section" style="background-color: white;"><ul class="ccm-section-items"><li>2 medium baking potatoes, well washed and dried</li><li>2 TBS melted butter</li><li>1/2 tsp fine salt</li><li>1/2 tsp coarse black pepper</li><li>1/4 tsp garlic powder</li><li>1/4 tsp onion powder</li><li>1/4 tsp sweet paprika</li><li>1/2 tsp Italian seasoning</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>Suggested toppings:</b></div><ul class="ccm-section-items"><li>dairy sour cream</li><li>crumbled bacon</li><li>chopped spring onions</li><li>grated cheese</li><li>chives</li><li>crispy fried salad onions (such as French's or Durkee's)</li></ul></div></div><div class="separator" style="clear: both;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLZEk_iQjemTUBD-aQEBcqp6K04vSQfMd1QRBw3e6HEsMmeOheH4Rh2DYt7v_8YfWM5CDorIBEVoKq3zFSI0wmK3SEQd0wI3hrnpEQ4rW5PjgABzoj14dx3FscJpwpoWOEyzbK2-y-jeoD_xEST1PwBALWTzsX3BHckMWndNS3O964y_DBPmzm5RZ3Vs/s2920/420515981_2335470086649281_1697394056080069480_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2278" data-original-width="2920" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLZEk_iQjemTUBD-aQEBcqp6K04vSQfMd1QRBw3e6HEsMmeOheH4Rh2DYt7v_8YfWM5CDorIBEVoKq3zFSI0wmK3SEQd0wI3hrnpEQ4rW5PjgABzoj14dx3FscJpwpoWOEyzbK2-y-jeoD_xEST1PwBALWTzsX3BHckMWndNS3O964y_DBPmzm5RZ3Vs/w640-h500/420515981_2335470086649281_1697394056080069480_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used medium sized russet potatoes. They are the best for baking. In the U.K. I would use a Maris Piper or a King Edward. You can of course do any size of potato you wish, bearing in mind that a larger potato will take longer to cook.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You will be making cuts down into the potato in two directions so choosing a potato that rests on a flat bottom is best. That way it won't roll around too much when you are cutting it.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAJXZWQmgCU7beePzjJCzFE5fsyUiteYcQgtmBsMNX10iwnlA_AXA4knts_h_Hv5IO1JJyYG5ojfhTEuzRXWVfaTNUAj9J9Dq1cMjHHBIQv3UOFb8zoUqFEAV6ClGA0sZ1ZpcOehdnqPB4IPNEPu37PxDnZj4pQ0VvWBc4vIvf82Hypl2dtu1QklGIec/s3024/420602773_944661143670675_427370753340845445_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2506" data-original-width="3024" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAJXZWQmgCU7beePzjJCzFE5fsyUiteYcQgtmBsMNX10iwnlA_AXA4knts_h_Hv5IO1JJyYG5ojfhTEuzRXWVfaTNUAj9J9Dq1cMjHHBIQv3UOFb8zoUqFEAV6ClGA0sZ1ZpcOehdnqPB4IPNEPu37PxDnZj4pQ0VvWBc4vIvf82Hypl2dtu1QklGIec/w640-h530/420602773_944661143670675_427370753340845445_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div>You can use oil instead of butter if you wish. I happen to prefer the naturally nuttiness of toasted butter with potatoes. I think its quite lovely.</div><div><br /></div><div><br /></div><div>You can adapt the seasonings you choose to use according to whatever you are going to garnish it with. You could even keep it simple and just use seasoning salt if that is all you have. OR a Cajun seasoning, Tex Mex, Greek, or whatever! You pick whatever floats your boat!</div><div><br /></div><div><br /></div><div>I used a Tex Mex Cheese with mine and then garnished it with some sour cream, bacon bits and crispy salad onions. It was very yummy!</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD4PQV92Rup4k2r87GNcTFuDMFTuxacP4KmjMGw7rs7jkQszTCL12C8wn5kiMAVZGPGW3OJy5VbAL0h7WxZLmL6OMkiPm6iAQKMJHMaKbiMR2hAhrJdP5HwxVVuCiH0KMu4er7Z5FMIE9fEjrV8hvtrfpl2Fqnl2tr-gM5l6cp7mIXhcMR_YDJZqtSfg/s2857/420621358_1839038306534097_5996366125422077133_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2504" data-original-width="2857" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcD4PQV92Rup4k2r87GNcTFuDMFTuxacP4KmjMGw7rs7jkQszTCL12C8wn5kiMAVZGPGW3OJy5VbAL0h7WxZLmL6OMkiPm6iAQKMJHMaKbiMR2hAhrJdP5HwxVVuCiH0KMu4er7Z5FMIE9fEjrV8hvtrfpl2Fqnl2tr-gM5l6cp7mIXhcMR_YDJZqtSfg/w640-h560/420621358_1839038306534097_5996366125422077133_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE AIR FRYER BLOOMING BAKED POTATOES</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Other than the slicing bit, these are quite simple to make. I love that they cook up in a fraction of the time that it would take to bake them in a conventional oven. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Do be sure not to overbake them in the microwave. You know the strength of your own microwave so judge accordingly. It is the same with the air fryer. Some seem to cook faster than others. I cooked mine in a Kuraidori Air Fryer in the open basket, situated in the center of the air fryer.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Make sure your potatoes are really dry. Using a sharp knife, place them onto a cutting board and cut them (without going all the way through to the bottom of the potato) into lengthwise cuts, 1/3 of an inch apart. Then do the same thing crosswise. You should have 1/3 inch square cuts that go down the width of the potato without going all the way through to the bottom. (You need the base intact to keep the potato together.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRmLmCn10otj39CrzshDnKqko57Q7B0WtyDrJvBna1tocj_ISQedzqiQExFq9IYk1LbQNk6Y2QAQ_30aPV-IUnRqYgRcI4-IlsEjXDDpQlxSzthQJcxcZUws5-ZSwyM2DG8cC1mGxym5hJGqtrDjwKQpTVb2gditPpWHjahYCD3fffKoqOolHxV23ehA/s2678/426641650_6845707052201301_5912789683760773718_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2393" data-original-width="2678" height="572" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbRmLmCn10otj39CrzshDnKqko57Q7B0WtyDrJvBna1tocj_ISQedzqiQExFq9IYk1LbQNk6Y2QAQ_30aPV-IUnRqYgRcI4-IlsEjXDDpQlxSzthQJcxcZUws5-ZSwyM2DG8cC1mGxym5hJGqtrDjwKQpTVb2gditPpWHjahYCD3fffKoqOolHxV23ehA/w640-h572/426641650_6845707052201301_5912789683760773718_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Wrap in some paper kitchen toweling and place into the microwave. Cook on high for 3 to 5 minutes until they yield slightly when gently pressed.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Remove from the microwave.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Mix the salt, pepper and all of the spices/herbs together.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Brush the potatoes all over the top and into the cut surfaces with the melted butter, gently pulling them apart. Sprinkle with the seasoning mix.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9M58GKwwIjLC4U90pqP2PoLNkPPlVTzPEDAysppR65z9DdVcvPz3EoKP7SPdnHvOzZTPEBkJ56xZokzuwVLgkSc2gQyI0VdfXNvRaPuNo7GuGirA48xIEfhTsz0FWozxWMQI7v3QTCKWGDpZxTIcBh079ZvPwHIFfWb27hlFRGrbXuElMB8WvE0bo2Q/s2964/429516971_432377865889049_6387319735974085768_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2495" data-original-width="2964" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9M58GKwwIjLC4U90pqP2PoLNkPPlVTzPEDAysppR65z9DdVcvPz3EoKP7SPdnHvOzZTPEBkJ56xZokzuwVLgkSc2gQyI0VdfXNvRaPuNo7GuGirA48xIEfhTsz0FWozxWMQI7v3QTCKWGDpZxTIcBh079ZvPwHIFfWb27hlFRGrbXuElMB8WvE0bo2Q/w640-h538/429516971_432377865889049_6387319735974085768_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both;"><span style="background-color: white;">Preheat your air fryer to 390*F/195*C. Place the potatoes into the air fryer basket.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Cook at the set temperature for 8 to 10 minutes or until golden brown with a crispy skin. Some air fryers may take longer, some shorter. (I like to add my cheese for the last minute.)</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Serve hot and garnished with your favorite toppings! Enjoy!</span></div><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLpBkbunIh8nrsUoyh4nD1Ma_FHWEoei_C5QgLZrw_Jhi7rFY9AFbTHEvwIDyr2KtNc6Qzocu7-qN6x18DM1f1XbwdXG77uEk05Nhm2VS18VCzqcnfNwbc7hl8NjRSSElnX6NQFCW4sezkUQVcoPmd81bFORgwtmAD9jzH2t5E3e3HveQBwz0uGooX3U/s1151/426720386_360377080155390_6890997216505896279_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="1050" data-original-width="1151" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVLpBkbunIh8nrsUoyh4nD1Ma_FHWEoei_C5QgLZrw_Jhi7rFY9AFbTHEvwIDyr2KtNc6Qzocu7-qN6x18DM1f1XbwdXG77uEk05Nhm2VS18VCzqcnfNwbc7hl8NjRSSElnX6NQFCW4sezkUQVcoPmd81bFORgwtmAD9jzH2t5E3e3HveQBwz0uGooX3U/w640-h584/426720386_360377080155390_6890997216505896279_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a></div><br /><p><br /></p><p><br /></p><p>These were really delicious and made for an excellent light lunch. They would be great as a side or even as a main depending on what you choose to top them with. I loved the crispy bits and yet inside they were nice and fluffy!</p><p><br /></p><p>I enjoyed mine just as a lunch with some sour cream, bacon bits, cheese and crispy fried salad onions on top. If I had had any spring onions I would have added them! My cheese was a Tex Mex blend so a bit spicy, but not overly so! </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FSFxFyhDDrBb7gztIXj-JtJsGPplIFTHtz-EQFrKsTMJ7nOJBmQE-dynkN_ARX8JOQWP1pfxE9WU1zdI2CyuFjuOHwZrwZnAybUUKPC70DSTVH0-14I7FIIw9qunveWBA-A1kGKO8J559jIgC_aRNlPqXZly5r_56SlatFxajfb3UiWxjYPSI-gunSs/s3705/429573220_2086154431764328_1821295069541873926_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Air Fryer Blooming Baked Potato" border="0" data-original-height="2964" data-original-width="3705" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6FSFxFyhDDrBb7gztIXj-JtJsGPplIFTHtz-EQFrKsTMJ7nOJBmQE-dynkN_ARX8JOQWP1pfxE9WU1zdI2CyuFjuOHwZrwZnAybUUKPC70DSTVH0-14I7FIIw9qunveWBA-A1kGKO8J559jIgC_aRNlPqXZly5r_56SlatFxajfb3UiWxjYPSI-gunSs/w640-h512/429573220_2086154431764328_1821295069541873926_n.jpg" title="Air Fryer Blooming Baked Potato" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div>If like me you have an air fryer that you are looking to use a lot more often, you might also enjoy these other recipes that I have cooked in my air fryer. They are good for a lot more than just heating up chips and frozen pizza!</div><div><br /></div><div><br /></div><div><a href="https://www.theenglishkitchen.co/2022/05/perfect-air-fryer-eggs-hard-or-soft.html" target="_blank"><b><br /></b></a></div><div><a href="https://www.theenglishkitchen.co/2022/05/perfect-air-fryer-eggs-hard-or-soft.html" target="_blank"><b>PERFECT AIR FRYER EGGS (HARD OR SOFT) </b></a>- If you struggle with getting your hard boiled eggs done the way you want them, you really need to try doing them in the air fryer. They come out perfect every time. I use it mostly for doing eggs to make deviled eggs or for egg mayonnaise sandwich filling.</div><div><br /></div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2022/04/air-fryer-roast-chicken.html" target="_blank"><br /></a></b></div><div><b><a href="https://www.theenglishkitchen.co/2022/04/air-fryer-roast-chicken.html" target="_blank">AIR FRYER ROAST CHICKEN </a></b>- Bear in mind that you won't be able to roast just any chicken in the air fryer. It needs to fit into the basket comfortably and none of the chicken can touch the top of the air fryer, but there is no nicer way of cooking a small roasting chicken. It ends up with a lovely crisp skin and beautiful moist and succulent meat. In my air fryer I can do it rotisserie style which is really yummy!</div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2022/06/air-fryer-tuna-melt.html" target="_blank"><br /></a></b></div><div style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><b><a href="https://www.theenglishkitchen.co/2022/06/air-fryer-tuna-melt.html" target="_blank">AIR FRYER TUNA MELT</a></b> - Once you try this method of making a tuna melt, you will not want to make it any other way. It is fabulously delicious, with perfectly crisp bread, not soggy in the least. <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">The bread stays true to form, not squished in any way, and it is so light and crisp and buttery that it practically melts in the mouth!</span> This is tuna melt perfection. Oh yes, there is a delicious tuna salad and cheese in the sandwich. Its not <i>all </i>about the bread, lol.</div><div><br /></div></div><p><br /></p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPLv2HzRul70d9OGFvRcEJd_bBRabuGuQ_43Idj7HejAHtxZgPja5LNst3WKgWnHNIqBv_n-pH7aiIhvypoEMW4_DSEAjWI5pKWmWpF6poNYe_ecEyk5nz4vKnVibNK3aZ9z0IgIm5Z5Acv0ydj-r7kbwaErWvrdWnTcsOXbF3m4ZJVuQxdzb0YH7nRw/w640-h442/best%20best%20cover%20potato.jpg","name":"Air Fryer Blooming Baked Potato","prepTime":"PT10M","cookTime":"PT15M","totalTime":"PT25M","description":"This is called taking your baked potato up to the next level! Done in the air fryer in a fraction of the time and delicious! You can top with anything you enjoy to eat with baked potatoes!","yield":"2","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["2 medium baking potatoes, well washed and dried","2 TBS melted butter","1/2 tsp fine salt","1/2 tsp coarse black pepper","1/4 tsp garlic powder","1/4 tsp onion powder","1/4 tsp sweet paprika","1/2 tsp Italian seasoning","dairy sour cream","crumbled bacon","chopped spring onions","grated cheese","chives","crispy fried salad onions (such as French's or Durkee's)"],"recipeInstructions":["Make sure your potatoes are really dry. Using a sharp knife, place them onto a cutting board and cut them (without going all the way through to the bottom of the potato) into lengthwise cuts, 1/3 of an inch apart. Then do the same thing crosswise. You should have 1/3 inch square cuts that go down the width of the potato without going all the way through to the bottom. (You need the base intact to keep the potato together.)","Wrap in some paper kitchen toweling and place into the microwave. Cook on high for 3 to 5 minutes until they yield slightly when gently pressed.","Remove from the microwave.","Mix the salt, pepper and all of the spices/herbs together.","Brush the potatoes all over the top and into the cut surfaces with the melted butter, gently pulling them apart. Sprinkle with the seasoning mix.","Preheat your air fryer to 390*F/195*C. Place the potatoes into the air fryer basket.","Cook at the set temperature for 8 to 10 minutes or until golden brown with a crispy skin. Some air fryers may take longer, some shorter. (I like to add my cheese for the last minute.)","Serve hot and garnished with your favorite toppings! Enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4708971877384" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">2</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Air Fryer Blooming Baked Potato" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPLv2HzRul70d9OGFvRcEJd_bBRabuGuQ_43Idj7HejAHtxZgPja5LNst3WKgWnHNIqBv_n-pH7aiIhvypoEMW4_DSEAjWI5pKWmWpF6poNYe_ecEyk5nz4vKnVibNK3aZ9z0IgIm5Z5Acv0ydj-r7kbwaErWvrdWnTcsOXbF3m4ZJVuQxdzb0YH7nRw/w640-h442/best%20best%20cover%20potato.jpg" title="Air Fryer Blooming Baked Potato" /></div><h3 class="ccm-name">Air Fryer Blooming Baked Potato</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Total time: 25 Min</span></div><div class="ccm-summary">This is called taking your baked potato up to the next level! Done in the air fryer in a fraction of the time and delicious! You can top with anything you enjoy to eat with baked potatoes!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 medium baking potatoes, well washed and dried</li><li>2 TBS melted butter</li><li>1/2 tsp fine salt</li><li>1/2 tsp coarse black pepper</li><li>1/4 tsp garlic powder</li><li>1/4 tsp onion powder</li><li>1/4 tsp sweet paprika</li><li>1/2 tsp Italian seasoning</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Suggested toppings:</div><ul class="ccm-section-items"><li>dairy sour cream</li><li>crumbled bacon</li><li>chopped spring onions</li><li>grated cheese</li><li>chives</li><li>crispy fried salad onions (such as French's or Durkee's)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Make sure your potatoes are really dry. Using a sharp knife, place them onto a cutting board and cut them (without going all the way through to the bottom of the potato) into lengthwise cuts, 1/3 of an inch apart. Then do the same thing crosswise. You should have 1/3 inch square cuts that go down the width of the potato without going all the way through to the bottom. (You need the base intact to keep the potato together.)</li><li>Wrap in some paper kitchen toweling and place into the microwave. Cook on high for 3 to 5 minutes until they yield slightly when gently pressed.</li><li>Remove from the microwave.</li><li>Mix the salt, pepper and all of the spices/herbs together.</li><li>Brush the potatoes all over the top and into the cut surfaces with the melted butter, gently pulling them apart. Sprinkle with the seasoning mix.</li><li>Preheat your air fryer to 390*F/195*C. Place the potatoes into the air fryer basket.</li><li>Cook at the set temperature for 8 to 10 minutes or until golden brown with a crispy skin. Some air fryers may take longer, some shorter. (I like to add my cheese for the last minute.)</li><li>Serve hot and garnished with your favorite toppings! Enjoy!</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum="7"] 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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 <div><br /></div><div><br /></div><div><br /></div><div> Thanks so much for visiting! Do come again! </div><div><br /></div><div><br /></div><div><br /></div><div> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.</div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com0tag:blogger.com,1999:blog-7100882347408067241.post-84285827758626924852024-02-26T07:00:00.136+00:002024-02-26T07:00:00.153+00:00Irish Colcannon Soup<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb_8d_qZYx-KB0h-4fD6U4NKfAMJXgqFgOqu-52mumNPiKERVU0NlBG48BuS-uB6cgb8PAGYuC39OeweLm2yBILmVCExbevcRzObwfjAyWj6-Ixy9SkTn0fywjE43Pca9jWq0-di4MItHq4AzlClE9lBdPcgqvI32QeGjhFodHDWCs5j0s4jAbkN-6kM/s1572/best%20cover%20soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="1178" data-original-width="1572" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb_8d_qZYx-KB0h-4fD6U4NKfAMJXgqFgOqu-52mumNPiKERVU0NlBG48BuS-uB6cgb8PAGYuC39OeweLm2yBILmVCExbevcRzObwfjAyWj6-Ixy9SkTn0fywjE43Pca9jWq0-di4MItHq4AzlClE9lBdPcgqvI32QeGjhFodHDWCs5j0s4jAbkN-6kM/w640-h480/best%20cover%20soup.jpg" title="Irish Colcannon Soup" width="640" /></a></div><br /> <div><br /></div><div><br /></div><div>Today I had a part of a cabbage left in the refrigerator that needed using up, and I was wanting a belly warming soup for my lunch, and so I went on a search for a soup that I could use up my cabbage in. I came across this recipe for Irish Colcannon Soup on a blog called <a href="https://www.fusioncraftiness.com/irish-colcannon-soup-recipe/" target="_blank">Fusion Craftiness</a>.</div><div><br /></div><div><br /></div><div>It sounded right up my alley. Not only did I have everything that it required, but it also looked very simple to make, as well as being delicious! And with Saint Patrick's day in the offing, how could I resist such a recipe as this? I could not!</div><div><br /></div><div><br /></div><div>Colcannon is a famous Irish dish which is composed of potatoes and cabbage, cooked and mashed together with warm milk and plenty of butter. It is usually served on a platter in the middle of the table with a huge dip in the middle of the mash to hold even more butter and they scoop it out with bits of bread to eat it, trying with every bite to get some of that butter as well. Delicious!</div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YVQm08Dl_DxzYPV8lNQb8UV6HN8scKbUGJhQ0buYGb94HLwimRzTbSgDEzrYIvAknzRKVxtAHHSepOozoMsvZCcn3v0JGEBJqdosvfmIfPUD4Rj1_XQAXPVHAO0YiBzA1hsEC0FNpC2gE94lLUXe4NsfAowGN2QurYNHFVf66U9UO17GEcjo62HdqEc/s651/cover%20soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="487" data-original-width="651" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YVQm08Dl_DxzYPV8lNQb8UV6HN8scKbUGJhQ0buYGb94HLwimRzTbSgDEzrYIvAknzRKVxtAHHSepOozoMsvZCcn3v0JGEBJqdosvfmIfPUD4Rj1_XQAXPVHAO0YiBzA1hsEC0FNpC2gE94lLUXe4NsfAowGN2QurYNHFVf66U9UO17GEcjo62HdqEc/w640-h478/cover%20soup.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am 27% Irish according to my DNA test results. Unfortunately, Ireland was one country I never did get to visit in the 20 plus years I was living on the other side of the pond. It was on my bucket list, but sadly never happened.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I love the Irish people. They are so humble and interesting. My good friend Jo is Irish and she is so sweet. I love her to pieces. She was the housekeeper at the Manor that I cooked at.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"> The Irish are well known for their gift of gab and ability to tell a good story. They are also well known for being able to create something spectacularly tasty from simple and honest ingredients, such as this soup I am sharing with you today. Prepare to fall in love.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQNnBWliTRdsyilM2ReG0sr7ka87v6wkW2HnZlatEtthsMXXcG5ZwSnHNEsISjFUwTvk0oGcB0Z7GMcRL9jOPIBQAJPLdt3m7u7G3scTak9C7Xfov3DKKuyJ8TqI1GY3PClKvE3nR-ufPFgu9g9JtHFsK3sivZwGhoOSGlCY1Oyv1F6e3uT8tTWhc7Go/s1572/420523366_1123550918676146_5796441438362757212_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="1178" data-original-width="1572" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTQNnBWliTRdsyilM2ReG0sr7ka87v6wkW2HnZlatEtthsMXXcG5ZwSnHNEsISjFUwTvk0oGcB0Z7GMcRL9jOPIBQAJPLdt3m7u7G3scTak9C7Xfov3DKKuyJ8TqI1GY3PClKvE3nR-ufPFgu9g9JtHFsK3sivZwGhoOSGlCY1Oyv1F6e3uT8tTWhc7Go/w640-h480/420523366_1123550918676146_5796441438362757212_n.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b>WHAT YOU NEED TO MAKE IRISH COLCANNON SOUP</b></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Surprisingly few ingredients, and all of them humble, everyday things that most of us have in the kitchen and larder.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="ccm-section" style="background-color: white;"><ul class="ccm-section-items"><li>1 1/2 TBS salted butter</li><li>1 medium onion, peeled and coarsely chopped</li><li>1/4 pound (115g) coarsely chopped cabbage</li><li>2 medium floury potatoes, peeled and coarsely chopped (3/4 pound/340g)</li><li>2 1/2 cups (600ml) hot vegetable stock</li><li>3/4 cup (180ml) whole milk or single cream (half and half)</li><li>fine sea salt and ground white pepper to taste</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>To garnish:</b> (optional)</div><ul class="ccm-section-items"><li>Chopped spring onions</li><li>buttery crisp croutons (see notes)</li></ul></div></div><div class="separator" style="clear: both;"><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7ep2clkwbkv_Q4VRMUetqTMOxEecB5u8KFhqk8yrLMgqIcGq0Mb-ZjmU1Fz54wE0ZGLg7t0oRj4NelkJu5gJt36yMMB2IIZV1dUFBRP_9aCcHxy92_tklQ3I9qh3DkIHfaKbU0fl9U8s-WedKHT3sx1o6rR0hi9Xb22rGbjOamEEMpMnqdxEBKLYDGM/s1179/420530097_724734686437462_8462395662256270983_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="884" data-original-width="1179" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7ep2clkwbkv_Q4VRMUetqTMOxEecB5u8KFhqk8yrLMgqIcGq0Mb-ZjmU1Fz54wE0ZGLg7t0oRj4NelkJu5gJt36yMMB2IIZV1dUFBRP_9aCcHxy92_tklQ3I9qh3DkIHfaKbU0fl9U8s-WedKHT3sx1o6rR0hi9Xb22rGbjOamEEMpMnqdxEBKLYDGM/w640-h480/420530097_724734686437462_8462395662256270983_n.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I always use regular salted butter in my baking and cooking. If it is a recipe where I think salt will be an issue I just cut back on the salt required in the recipe. It is very rare that it causes an issue. It is just not practical for me to keep two kinds of butter in my kitchen.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I used a regular hard white (which is the typical hard ball) cabbage as that is what I had. I do so miss the varieties of cabbage that were available to me in the U.K. I loved sweetheart cabbage and winter king. I also loved savoy.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRmF4k8TOtMGtpjNwFmhPwPaOH1qRAqSuTJpXkP-jDL21EV8Derzx2biOOZ6ESwhEmyfIrIFdL9c8hHYjAP7zqUBFIIvt_LA-f4ZFEo21Mh3aFmhhF5AniSqeU0z32yUhKGIKn3LTAoG0g1i3ASvoiPDaWuAfhkSktcvz27HCj8ldfOa4K6vXNi_aQvg/s817/420660322_1160591068434335_7504128882604311747_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="624" data-original-width="817" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRmF4k8TOtMGtpjNwFmhPwPaOH1qRAqSuTJpXkP-jDL21EV8Derzx2biOOZ6ESwhEmyfIrIFdL9c8hHYjAP7zqUBFIIvt_LA-f4ZFEo21Mh3aFmhhF5AniSqeU0z32yUhKGIKn3LTAoG0g1i3ASvoiPDaWuAfhkSktcvz27HCj8ldfOa4K6vXNi_aQvg/w640-h488/420660322_1160591068434335_7504128882604311747_n.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I do not believe that savoy cabbage would hold up well in this recipe. I think it would dissolve in the time needed to cook the other ingredients, but I could be wrong.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Just use regular brown skinned cooking onions. They are sufficient for this recipe. Nothing special needed. There would be nothing out of the ordinary in a humble Irish kitchen, so don't think you have to go crazy with using special ingredients. Simple and ordinary will suffice well.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5MPtqCOuxOzxzcB1M3huhYcScUTGGalIuNFvZtiT9LawXKIuCdG4qdpEFq59tz2l6-6BLg53tM_WAVzXCMty70GrY2pF8-K6xLunCpZMGzy4oh7NZWFF4fyj_MD1FRHiv5UAgMBiJdVMz7TzkcCv5K4lUGCRmefItjsluq-BKalyYQg9Uko_GUN_HFw/s923/421598314_950626619922164_1198940410387170297_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="637" data-original-width="923" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5MPtqCOuxOzxzcB1M3huhYcScUTGGalIuNFvZtiT9LawXKIuCdG4qdpEFq59tz2l6-6BLg53tM_WAVzXCMty70GrY2pF8-K6xLunCpZMGzy4oh7NZWFF4fyj_MD1FRHiv5UAgMBiJdVMz7TzkcCv5K4lUGCRmefItjsluq-BKalyYQg9Uko_GUN_HFw/w640-h442/421598314_950626619922164_1198940410387170297_n.jpg" title="Irish Colcannon Soup" width="640" /></a></div> <div><br /></div><div><br /></div><div><br /></div><div>The vegetable stock I used was the <a href="https://www.bing.com/search?q=Better+than+boullon&qs=n&form=QBRE&sp=-1&ghc=1&lq=0&pq=better+than+boullon&sc=9-19&sk=&cvid=6778C3BC178D4D94B810DF5D562093F6&ghsh=0&ghacc=0&ghpl=" target="_blank">Better Than Bouillon </a>vegetable base. It is a thick liquid concentrate that comes in a small jar. It is very well flavored and condensed. You need to add it to water. One tsp per cup is usually sufficient. I always keep a vegetable, beef and chicken in my refrigerator and I love the depth of flavor each one brings to the table.</div><div><br /></div><div><br /></div><div>Floury potatoes are potatoes that break down into fluff when cooking. They are suitable for mashing and for any dish which does not require that the potatoes hold their shape such as a soup. A russet or Yukon gold work well here and in the U.K. I would recommend a Maris piper or a King Edward.</div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVd1IAWzIWlXizqNQHe6DI-OIv_Aou3cekAMUkBI0syMOC_g3F4_TV4ouUvrr8_Z0_lyQEB-2f_Tvltbx4OsucPmLjBnx6hAV5624dNA7B1qz7Bs_cwD_D95mZhH1f8Afy-lDGL3QWrl4gDTFMfBiKsgnjNRk8LRdQ4t76QtzXIXwyPeLBGPHJwpxbXE/s846/422728214_924384822302883_1897321039511063197_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="569" data-original-width="846" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVd1IAWzIWlXizqNQHe6DI-OIv_Aou3cekAMUkBI0syMOC_g3F4_TV4ouUvrr8_Z0_lyQEB-2f_Tvltbx4OsucPmLjBnx6hAV5624dNA7B1qz7Bs_cwD_D95mZhH1f8Afy-lDGL3QWrl4gDTFMfBiKsgnjNRk8LRdQ4t76QtzXIXwyPeLBGPHJwpxbXE/w640-h430/422728214_924384822302883_1897321039511063197_n.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE IRISH COLCANNON SOUP</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This soup requires only the basic of cooking skills, which means just about anyone can easily make it! Chopping vegetables and pot stirring are not all that hard to do! It is very easily pureed using an immersion stick blender. If you don't have one of those feel free to use a food processor or regular blender. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Melt the butter in a medium saucepan. Add the onions. Sweat, without coloring, until beginning to soften over medium heat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Add the cabbage. Cook, stirring occasionally, until well wilted.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumLCGnjhdDToEF1dNGEDj5Pz3MsoyamIR_0oWF0SfKcsshqX7U_gIIzo0CDk3tgFzJj8kMVF9zzwv1wwDUT-82FPm3QCkCPjDT0dhWYAZgP5v2BbnJ0l-8u5ZqAIciaLebZQgOtK_1a63yZpuRZ4ZBDRr_0yIx4mZTyRCftaqHa8yVcou8TIlrd2QTFs/s812/426724432_756501482788797_1205563993401943116_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="580" data-original-width="812" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjumLCGnjhdDToEF1dNGEDj5Pz3MsoyamIR_0oWF0SfKcsshqX7U_gIIzo0CDk3tgFzJj8kMVF9zzwv1wwDUT-82FPm3QCkCPjDT0dhWYAZgP5v2BbnJ0l-8u5ZqAIciaLebZQgOtK_1a63yZpuRZ4ZBDRr_0yIx4mZTyRCftaqHa8yVcou8TIlrd2QTFs/w640-h458/426724432_756501482788797_1205563993401943116_n.jpg" title="Irish Colcannon Soup" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;">Add the potatoes and stock. Bring to the boil, then reduce to a simmer. Simmer on low for 20 minutes, or until all of the vegetables are fork tender.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning with sea salt and white pepper.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Whisk in the milk/cream and heat through. Serve ladled into heated bowls, with or without a garnish. Delicious!</div><div class="separator" style="clear: both;"><div class="ccm-notes"><h3 class="ccm-head"><br /></h3></div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbM17xw4aULFkzU10hGktX6s9LFo8YnsrXk1vOpdGFqqgBaRezthXGz-WZk7c5v6N6W3bShBXgDtp1VGW1lcJJhF3aJ4smfCaJ8sNo_U0u-X7MYJwBIPQGyj524mB3_Nev-O-el1FfwJ-vA0WayuCrGRt7RjJtozUyze9bK_ehpoLBt8VV1iFmwvGwxo/s788/429516974_1560643081399833_734922972768380279_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="610" data-original-width="788" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwbM17xw4aULFkzU10hGktX6s9LFo8YnsrXk1vOpdGFqqgBaRezthXGz-WZk7c5v6N6W3bShBXgDtp1VGW1lcJJhF3aJ4smfCaJ8sNo_U0u-X7MYJwBIPQGyj524mB3_Nev-O-el1FfwJ-vA0WayuCrGRt7RjJtozUyze9bK_ehpoLBt8VV1iFmwvGwxo/w640-h496/429516974_1560643081399833_734922972768380279_n.jpg" title="Irish Colcannon Soup" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p>Croutons are very easily made. Preheat the oven to 350*F/180*C/ gas mark 4. Spread bread cubes, or thinly sliced croissants onto a lined baking sheet. Spritz with some spray oil and then season lightly with salt, pepper and onion powder. </p><p><br /></p><p>Sprinkle a pinch of thyme over top and then sprinkle some grated parmesan cheese lightly over top. Just a bit. Bang into the preheated oven and toast for 8 to 10 minutes until golden brown and smelling fabulous.</p><p><br /></p></div></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOBIAsFc4q3NZdi-PkFggCYFZ7ScyYXF8ClodXgDUdboQZ4kSOsvM7AIgh9bQj7opZBf0-fB7okNBBxuycWDD4YwN3a6ha7tGpGhM47IzAYTkhVmRSeI3XLI21UKKJkTZfpCaQQIH2pHOiLul5pKOOUQZlWHyive3QgCQNwwQD3Gori82BN6x5oxQ-Uo/s1572/426742575_748635834137046_2443429788542381211_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="1178" data-original-width="1572" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOBIAsFc4q3NZdi-PkFggCYFZ7ScyYXF8ClodXgDUdboQZ4kSOsvM7AIgh9bQj7opZBf0-fB7okNBBxuycWDD4YwN3a6ha7tGpGhM47IzAYTkhVmRSeI3XLI21UKKJkTZfpCaQQIH2pHOiLul5pKOOUQZlWHyive3QgCQNwwQD3Gori82BN6x5oxQ-Uo/w640-h480/426742575_748635834137046_2443429788542381211_n.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was really delicious. Thick and creamy, I found it to be nice and filling. All of the flavors worked well together without any one taking over the dish. They were there, but nothing dominated. It was just right.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Do make the crispy croutons to garnish it! Also the spring onions add a nice hint of sharpness which goes very well with the creaminess and mild flavors of this delicious soup!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDMJ8SgAdEzN4s7_mQOXIknILu9gBoxtQ-XU_DxNRdJnVilsEi_YeW90ZAcGf6HDGBtT0DwTEZ55dwpGN8xgLhAxt5K07rLCJuOH8b2zoBGPYMNntyzmsPnAIdS0trqHvV1VsUBVbc6FvZzWCqWrqv2kdePCW7DDtaqI6zZB_dROSz3ndTxFYXc-mK7E/s976/426720609_1099950087861551_27354053521409527_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="708" data-original-width="976" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXDMJ8SgAdEzN4s7_mQOXIknILu9gBoxtQ-XU_DxNRdJnVilsEi_YeW90ZAcGf6HDGBtT0DwTEZ55dwpGN8xgLhAxt5K07rLCJuOH8b2zoBGPYMNntyzmsPnAIdS0trqHvV1VsUBVbc6FvZzWCqWrqv2kdePCW7DDtaqI6zZB_dROSz3ndTxFYXc-mK7E/w640-h464/426720609_1099950087861551_27354053521409527_n.jpg" title="Irish Colcannon Soup" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">There are not many more weeks of soup weather left before the weather will be turning into Spring. If you enjoy soup as much as I do in the colder months, why not try the following delicious options!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2022/12/quick-easy-tomato-bisque.html" target="_blank"><br /></a></b></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2022/12/quick-easy-tomato-bisque.html" target="_blank">QUICK AND EASY TOMATO BISQUE</a></b> - <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">Richer than regular tomato soup and a lot thicker, this makes for a deliciously hearty meal option. </span><span style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;">This is a great quick & easy soup to serve with grilled cheese sandwiches. I love to top it with croutons and a sprinkling of shredded cheddar cheese.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; vertical-align: baseline;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2023/02/slow-cooker-split-pea-soup-with.html" target="_blank"><br /></a></b></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2023/02/slow-cooker-split-pea-soup-with.html" target="_blank">SLOW COOKER SPLIT PEA SOUP WITH HORSERADISH CREAM</a></b> - Inexpensive, delicious and nourishing. This soup cooks all day and smells fabulous while it is cooking. If you like you can make it vegetarian by skipping the ham hock and adding additional smoked paprika (1 tsp) and using water instead of chicken stock. The leftovers freeze very well. Don't skip the horseradish cream! It is a delicious touch!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb_8d_qZYx-KB0h-4fD6U4NKfAMJXgqFgOqu-52mumNPiKERVU0NlBG48BuS-uB6cgb8PAGYuC39OeweLm2yBILmVCExbevcRzObwfjAyWj6-Ixy9SkTn0fywjE43Pca9jWq0-di4MItHq4AzlClE9lBdPcgqvI32QeGjhFodHDWCs5j0s4jAbkN-6kM/w640-h480/best%20cover%20soup.jpg","name":"Irish Colcannon Soup","prepTime":"PT20M","cookTime":"PT40M","totalTime":"PT1H","description":"Thick, rich and delicious. I like to serve this hot with homemade buttery croutons and chopped spring onions on top.","yield":"3 servings","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 1/2 TBS salted butter","1 medium onion, peeled and coarsely chopped","1/4 pound (115g) coarsely chopped cabbage","2 medium starchy potatoes, peeled and coarsely chopped (3/4 pound/340g)","2 1/2 cups (600ml) hot vegetable stock","3/4 cup (180ml) whole milk or single cream (half and half)","fine sea salt and ground white pepper to taste","Chopped spring onions","buttery crisp croutons (see notes)"],"recipeInstructions":["Melt the butter in a medium saucepan. Add the onions. Sweat, without coloring, until beginning to soften over medium heat.","Add the cabbage. Cook, stirring occasionally, until well wilted.","Add the potatoes and stock. Bring to the boil, then reduce to a simmer. Simmer on low for 20 minutes, or until all of the vegetables are fork tender.","Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning with sea salt and white pepper.","Whisk in the milk/cream and heat through. Serve ladled into heated bowls, with or without a garnish. Delicious!"],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4708874043849" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">3 servings</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Irish Colcannon Soup" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCb_8d_qZYx-KB0h-4fD6U4NKfAMJXgqFgOqu-52mumNPiKERVU0NlBG48BuS-uB6cgb8PAGYuC39OeweLm2yBILmVCExbevcRzObwfjAyWj6-Ixy9SkTn0fywjE43Pca9jWq0-di4MItHq4AzlClE9lBdPcgqvI32QeGjhFodHDWCs5j0s4jAbkN-6kM/w640-h480/best%20cover%20soup.jpg" title="Irish Colcannon Soup" /></div><h3 class="ccm-name">Irish Colcannon Soup</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 40 Min</span><span class="ccm-time-child">Total time: 1 Hour</span></div><div class="ccm-summary">Thick, rich and delicious. I like to serve this hot with homemade buttery croutons and chopped spring onions on top.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>1 1/2 TBS salted butter</li><li>1 medium onion, peeled and coarsely chopped</li><li>1/4 pound (115g) coarsely chopped cabbage</li><li>2 medium floury potatoes, peeled and coarsely chopped (3/4 pound/340g)</li><li>2 1/2 cups (600ml) hot vegetable stock</li><li>3/4 cup (180ml) whole milk or single cream (half and half)</li><li>fine sea salt and ground white pepper to taste</li></ul></div><div class="ccm-section"><div class="ccm-section-title">To garnish: (optional)</div><ul class="ccm-section-items"><li>Chopped spring onions</li><li>buttery crisp croutons (see notes)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Melt the butter in a medium saucepan. Add the onions. Sweat, without coloring, until beginning to soften over medium heat.</li><li>Add the cabbage. Cook, stirring occasionally, until well wilted.</li><li>Add the potatoes and stock. Bring to the boil, then reduce to a simmer. Simmer on low for 20 minutes, or until all of the vegetables are fork tender.</li><li>Using an immersion blender, blend the soup until smooth. Taste and adjust seasoning with sea salt and white pepper.</li><li>Whisk in the milk/cream and heat through. Serve ladled into heated bowls, with or without a garnish. Delicious!</li></ol></div></div><div class="ccm-notes"><h3 class="ccm-head">Notes</h3><div class="ccm-notes-inner"><p>Croutons are very easily made. Preheat the oven to 350*F/180*C/ gas mark 4. Spread bread cubes, or thinly sliced croissants onto a lined baking sheet. Spritz with some spray oil and then season lightly with salt, pepper and onion powder. Sprinkle a pinch of thyme over top and then sprinkle some grated parmesan cheese lightly over top. Just a bit. Bang into the preheated oven and toast for 8 to 10 minutes until golden brown and smelling fabulous.</p></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed 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class="ccm-card-e-script" src="https://common.recipesgenerator.com/code.js?v=1708874646809" type="text/javascript"></script><!--END The Recipe Box--><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8oS3Lf6pSsaHSHeeB76-iornJDqsAnI0po7BSC4Bo1PLFVIs2wUa4Mf7xD-9hNZWH6pnoS5GDSJyzOWvSZumZIZS1kO8AeuydFklWOQrEAiZqEyoPpZhs2QxpaoeBgjcfil9YM5pxW2rTb92MwFoUDPkq-haWDYtD-2mmIZCRKobfGX4iUEHqaD5egg/s1402/end%20soup.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Irish Colcannon Soup" border="0" data-original-height="1056" data-original-width="1402" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8oS3Lf6pSsaHSHeeB76-iornJDqsAnI0po7BSC4Bo1PLFVIs2wUa4Mf7xD-9hNZWH6pnoS5GDSJyzOWvSZumZIZS1kO8AeuydFklWOQrEAiZqEyoPpZhs2QxpaoeBgjcfil9YM5pxW2rTb92MwFoUDPkq-haWDYtD-2mmIZCRKobfGX4iUEHqaD5egg/w640-h482/end%20soup.jpg" title="Irish Colcannon Soup" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div><br /></div><div>
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 </div><div><br /></div><div><br /></div><div><br /></div><div> Thanks so much for visiting! Do come again! </div><div><br /></div><div><br /></div><div><br /></div><div> If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen. </div></div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com2tag:blogger.com,1999:blog-7100882347408067241.post-79618400463355671862024-02-25T07:00:00.044+00:002024-02-25T07:00:00.450+00:00Meals of the Week, February 18th to 24th, 2024<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhntDKRBHbAjzSgwiz_PwgyiZgZQ_Z-mdQvu8Z_93nAdsgTM3Gmt1ggd_yxaVUoapld5ONOZVVQxwunVojwETjbxXdzarB6mmZluzdOMeXh-n0Jcyo2VbW10DRDvfHF5TaXwE01zp-8JXJlZSXN0gb1DhXRSCmFyE5fE3a9hgbEHCnFZnedajTv791Z8/s2000/Blank%202000%20x%202000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Meals of the Week, February 18th to 24th, 2024" border="0" data-original-height="2000" data-original-width="2000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhntDKRBHbAjzSgwiz_PwgyiZgZQ_Z-mdQvu8Z_93nAdsgTM3Gmt1ggd_yxaVUoapld5ONOZVVQxwunVojwETjbxXdzarB6mmZluzdOMeXh-n0Jcyo2VbW10DRDvfHF5TaXwE01zp-8JXJlZSXN0gb1DhXRSCmFyE5fE3a9hgbEHCnFZnedajTv791Z8/w640-h640/Blank%202000%20x%202000.jpg" title="Meals of the Week, February 18th to 24th, 2024" width="640" /></a></div><br /><p></p><p><br /></p><p>Here we are again. Another Sunday, another Meals of the Week roundup of recipes! Each Sunday I like to share with you all of the main meals, plus the recipes that I have enjoyed cooking and eating over the past seven days. That is a whole lot of deliciousness!</p><p><br /></p><p>I live on my own, which can present a bit of a challenge as anyone who lives on their own will know. When you live on your own it can be very tempting to want to eat frozen dinners, or takeaways, or sometimes even live on soup and sandwiches. </p><p><br /></p><p>I am determined not to be that person. I love to cook (and I love to eat) and so long as I am capable I will cook myself delicious and nutritious (for the most part) meals. I am also exploring vegetarian/veganism, and am incorporating more plant based or vegetarian meals into my diet, or at least am trying to. It is a steep learning curve.</p><p><br /></p><p>I don't think I will ever be able to be totally vegan. The area I live in is not that Vegan friendly when it comes to ingredients, but I will try as best as I can. I also do like fish and eggs, cheese and milk. Sigh . . . I have not really been impressed with the substitutes that are available for those things. They are expensive and they don't taste very good. </p><p><br /></p><p>So for now I am keeping dairy, but trying to be more responsible of the type of dairy products I buy. Organic and local, rather than farmed. Free range and free from antibiotics, etc. Anyways, I am trying my best. I can't do more than that!</p><p><br /></p><p>Here are the my meals of the week, plus recipes for the past seven days. I hope that you will be inspired to want to cook at least some of them!</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnPplsu4PWySgnrwVAK_Bb312iRkIVNK7RgQcvMcv9yQc5xCq6to5xt5ShNSVozhx28hZyh4rxv2cd2mLONRzcSnAEyW4hm1ArnxxVDcQuYuu5jDTb-xd0cnhVZ36T2E26kjsdzuQiVKIxGLCiEkyoe-AXetc0U3zDtGmHz2oJwnW_1CeIvyEwpkJ7xE/s640/spatchcock%20roast%20chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spatchcock Roast Chicken" border="0" data-original-height="578" data-original-width="640" height="578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxnPplsu4PWySgnrwVAK_Bb312iRkIVNK7RgQcvMcv9yQc5xCq6to5xt5ShNSVozhx28hZyh4rxv2cd2mLONRzcSnAEyW4hm1ArnxxVDcQuYuu5jDTb-xd0cnhVZ36T2E26kjsdzuQiVKIxGLCiEkyoe-AXetc0U3zDtGmHz2oJwnW_1CeIvyEwpkJ7xE/w640-h578/spatchcock%20roast%20chicken.JPG" title="Spatchcock Roast Chicken" width="640" /></a></div><br /><p></p><p><br /></p><p><b>SUNDAY, February 18th</b> - Dinner at my sisters</p><p><br /></p><p>Most Sundays I have dinner at my sister's with the family. This week she spatchcocked a small chicken and roasted it. We enjoyed it with a variety of vegetables and mashed potatoes, and her delicious homemade gravy.</p><p><br /></p><p>I am sharing my own recipe for <b><a href="https://www.theenglishkitchen.co/2020/04/roasted-spatchcock-chicken.html" target="_blank">Roast Spatchcocked Chicken</a></b> with you in it's place. Spatchcocking a chicken is not all that difficult to do and your chicken cooks a lot quicker than it would cooking it in a conventional way. Spatchcocking a chicken merely means to remove the back bone and then flatten the chicken out for roasting. Easy peasy, lemon squeezy and always delicious!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI083bOhINreBqmDdQNILstkD2xLx4qFibHfSisar78Dqs4jjIalBHTXJ5ss0jxmQrP6FXRZ7Lecp1CmRcj6lSHtnehtdR4PLdLB69nQVih7GNGqnTGb2t-JNm27LrN6IIwHpHwpdbdPn3rwtsVZDzr8iWWRI_I27OmjVEWB0CqTheB5TD99ASchxdus/s640/roasted%20sweet%20potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dry Rub Roasted Sweet Potatoes" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI083bOhINreBqmDdQNILstkD2xLx4qFibHfSisar78Dqs4jjIalBHTXJ5ss0jxmQrP6FXRZ7Lecp1CmRcj6lSHtnehtdR4PLdLB69nQVih7GNGqnTGb2t-JNm27LrN6IIwHpHwpdbdPn3rwtsVZDzr8iWWRI_I27OmjVEWB0CqTheB5TD99ASchxdus/w640-h480/roasted%20sweet%20potatoes.JPG" title="Dry Rub Roasted Sweet Potatoes" width="640" /></a></div><br /><p><br /></p><p><b>MONDAY, February 19th - <a href="https://www.theenglishkitchen.co/2024/02/dry-rub-roasted-sweet-potatoes-with.html" target="_blank">Dry Rub Roasted Sweet Potatoes</a></b></p><p>On Monday I cooked myself a vegan meal, which would also work well as a side to any meat based meal if you wish. My sweet potato was really large so 1/2 of it worked as a main for me. I then had the leftovers to enjoy another day. I accompanied it with a Green Bean Coleslaw.</p><p><br /></p><p>The sweet potato is cut in half horizontally and then cross-hatched, and brushed with oil to roast cut side down in a hot oven. Once it is almost done it is brushed with cider vinegar and a delicious homemade rub and roasted a bit longer cut side up until all of those crevices and cracks gild to golden brown.</p><p><br /></p><p>The green bean coleslaw is delicious also and went very well. It has a simple mayonnaise and Dijon dressing. Together they were made for a really tasty meal. I also added some rocket (baby arugula) which went well with the green bean dressing.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxhHpU5cwQw8mRxEjOa3I7bLWThni13cKlfRgKAGcBhpurtL0LKwdFQx79vW3FBhbGU7ARBKsZRQDH-StzTTVgw0PzGEtZHPiH2fDBtYRn_cs5VExOzglWUFHZXid-PJYVEcrHTNoTCAOu1WY2soX34YI8LVjLO-RGJ4J9kzKaTQv4fGzUfLbiQdlONg/s640/roast%20turkey%20breast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Roast Split Turkey Breast for Two" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxhHpU5cwQw8mRxEjOa3I7bLWThni13cKlfRgKAGcBhpurtL0LKwdFQx79vW3FBhbGU7ARBKsZRQDH-StzTTVgw0PzGEtZHPiH2fDBtYRn_cs5VExOzglWUFHZXid-PJYVEcrHTNoTCAOu1WY2soX34YI8LVjLO-RGJ4J9kzKaTQv4fGzUfLbiQdlONg/w640-h480/roast%20turkey%20breast.jpg" title="Roast Split Turkey Breast for Two" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>TUESDAY, February 20th - <a href="https://www.theenglishkitchen.co/2024/02/roasted-split-turkey-breast-for-two.html" target="_blank">Roast Split Turkey Breast for Two</a></b></p><p><br /></p><p>I had picked up a nicely priced split turkey breast. This had the bone in and was just the perfect size for roasting for a nice meal for two people. It doesn't have to be the holidays to enjoy roast turkey! This is a particularly delicious way of roasting it and it always comes out very moist and delicious.</p><p><br /></p><p>A fabulous butter and herb rub is created and then rubbed in between the skin of the turkey breast and then over the top of the turkey breast as well. It then roasts to perfection. The skin, if you like to eat the skin, gets all crispy golden brown and the herbs and butter baste the breast meat to succulence.</p><p><br /></p><p>I enjoyed it sliced with a variety of vegetables and the leftover sweet potato from the day before. I also made a quick Bisto gravy to enjoy with it. Yummy! I then had some roast turkey to use in sandwiches for the rest of the week.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYb-UAvOpxWE48G7NekE1-WM5lSNi6XExnNM8c0SQG6BcjELSLHoUoj50I6LMkX2EkieK8PjJjIn931vgdapW8caUTDzcfS2bbvGTv_7RNP9pSuChKduqR3ZwvpsjNccy7p8240-0wWH5Wm26phHpEj2WfA4i-dJnFhPPkQnlYCRUqKhXcQc3nZUmKzw/s639/Beeer%20Battered%20Fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beer Battered Fish" border="0" data-original-height="426" data-original-width="639" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmYb-UAvOpxWE48G7NekE1-WM5lSNi6XExnNM8c0SQG6BcjELSLHoUoj50I6LMkX2EkieK8PjJjIn931vgdapW8caUTDzcfS2bbvGTv_7RNP9pSuChKduqR3ZwvpsjNccy7p8240-0wWH5Wm26phHpEj2WfA4i-dJnFhPPkQnlYCRUqKhXcQc3nZUmKzw/w640-h426/Beeer%20Battered%20Fish.jpg" title="Beer Battered Fish" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>WEDNESDAY, February 21st </b>- Dinner out with Dad</p><p>On Wednesday night I usually enjoy a meal out with my father and his friend Hazel. Sometimes my sister joins us. We usually go to a local eatery called <a href="https://www.facebook.com/profile.php?id=61554837034992" target="_blank">The Big Scoop Restaurant and Take Out</a>. My sister and I both ordered the fish and chips and it was really good. It came with coleslaw, tartar sauce and a wedge of lemon. It was delicious! The fish nice and crispy and the fries good and hot.</p><p><br /></p><p>I am sharing my recipe for <a href="https://www.theenglishkitchen.co/2009/09/beer-battered-fish.html" target="_blank"><b>Beer Battered Fish</b></a> in it's place. The use of a pale ale makes for a batter that is really crisp and light. I learned how to make this when I was in the U.K. in Culinary School. This is real British style battered fish!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIl67aT8TIh9PGL0zDo8stYuvpEcdBJa3I4VmrK4zGSftB5QZRZJ-W7fZZuEhKiSNv9mdwezo8SPZPNfUmJGUDsKnKTprZE0DZr8lyhFmcrwquNmU4UByNOLu7eHqpmSGX4jzuMg0Rl6YcNZfhM13Ff7DKloTUk81fSoe5TP0-wx6YoR4M8J1IIdAQfw4/s640/Scottish%20Tattie%20Soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Scottish Tattie Soup" border="0" data-original-height="480" data-original-width="640" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIl67aT8TIh9PGL0zDo8stYuvpEcdBJa3I4VmrK4zGSftB5QZRZJ-W7fZZuEhKiSNv9mdwezo8SPZPNfUmJGUDsKnKTprZE0DZr8lyhFmcrwquNmU4UByNOLu7eHqpmSGX4jzuMg0Rl6YcNZfhM13Ff7DKloTUk81fSoe5TP0-wx6YoR4M8J1IIdAQfw4/w640-h480/Scottish%20Tattie%20Soup.JPG" title="Scottish Tattie Soup" width="640" /></a></div><br /><p><br /></p><p><br /></p><p><b>THURSDAY, February 22nd. - <a href="https://www.theenglishkitchen.co/2023/11/simple-scottish-tattie-soup.html" target="_blank">Scottish Tattie Soup</a></b></p><p><br /></p><p>I had a rather busy day on Thursday and it was really cold so I made myself a simple pot of Scottish Tattie Soup. This really warmed my bones. It is such a delicious soup and so easy to make. Leeks, potatoes, carrots and a good vegetable broth. This tasty soup is a wonderful nod to Scottish thrift and their ability to make something really delicious out of next to nothing!!</p><p><br /></p><p>I enjoyed it with some crusty buttered bread on this occasion, and had a cheeky slice of cake for dessert that I had picked up at the shops. You can often buy slices of cake at our local shops. On this day it was a rich chocolate layer cake and boy oh boy it was some good! In fact my sister and I have started buying a slice of cake on our way home from eating out these days. Its cheaper by half and just as good!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNAroLEj5IXeJPpDQ8xJ8Yz9MyZAmaz6WgDjvpnpZf1L6Lhq0-qx_GgDGlV0bWhfGi8W8BaTc3GrOT57tM_oA9BADDR9k42L925-DXRI80ws2l8DSkHcEi2a7UwgSFbpDf0LGljtofMrlckPNN2dJ3djAMc8sMC8rEUenmaMx5ScuaIJQ_sVHQyAr4qA/s640/apple%20butter%20pork%20chops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Butter Pork Chops" border="0" data-original-height="442" data-original-width="640" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNAroLEj5IXeJPpDQ8xJ8Yz9MyZAmaz6WgDjvpnpZf1L6Lhq0-qx_GgDGlV0bWhfGi8W8BaTc3GrOT57tM_oA9BADDR9k42L925-DXRI80ws2l8DSkHcEi2a7UwgSFbpDf0LGljtofMrlckPNN2dJ3djAMc8sMC8rEUenmaMx5ScuaIJQ_sVHQyAr4qA/w640-h442/apple%20butter%20pork%20chops.JPG" title="Apple Butter Pork Chops" width="640" /></a></div><br /><p><br /></p><p><b><br /></b></p><p><b>FRIDAY, February 23rd - <a href="https://www.theenglishkitchen.co/2024/02/baked-apple-butter-pork-chops.html" target="_blank">Baked Apple Butter Pork Chops</a></b></p><p><br /></p><p>On this day I adapted a recipe that I had found in one of my cookery books. The Prairie Kitchen Cookbook by Kayla Lobermeier of <a href="https://underatinroof.com/" target="_blank">Under a Tin Roof</a>. I had picked up a couple of bone in chops marked down by 50% and couldn't resist purchasing them. </p><p><br /></p><p>The meat ended up really tender and moist, with the apple butter lending a lovely sweet and spicy flavor/glaze to them. They cooked up very quickly and easily. I enjoyed them with some scalloped potatoes and green beans. Delicious!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8klMfkWrYGZunpN3rIG2raY2xdTdlMrrGGloxbYbCsNj-VpjLMngeAMpQS0T9xq_WK-c2YxIB2K9_QlMVm9m-5yMozo5ZVeaa2bONZA1B_6nK3s-Bt01lSrNsvvB0J4EDCEyCgb-hA-sWhElQCx_kZn094AroJmi5XiE7hc3fGIX7FCAIC4_y8hanFn4/s640/Four%20Can%20Chili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Four Can Chili" border="0" data-original-height="512" data-original-width="640" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8klMfkWrYGZunpN3rIG2raY2xdTdlMrrGGloxbYbCsNj-VpjLMngeAMpQS0T9xq_WK-c2YxIB2K9_QlMVm9m-5yMozo5ZVeaa2bONZA1B_6nK3s-Bt01lSrNsvvB0J4EDCEyCgb-hA-sWhElQCx_kZn094AroJmi5XiE7hc3fGIX7FCAIC4_y8hanFn4/w640-h512/Four%20Can%20Chili.JPG" title="Four Can Chili" width="640" /></a></div><br /><p><br /></p><p><b>SATURDAY, February 24th - <a href="https://www.theenglishkitchen.co/2022/09/four-can-chili.html" target="_blank">Four Can Chili</a></b></p><p><br /></p><p>I had a very busy day for Saturday. I was busy getting everything ready for my oldest daughter who is coming to stay with me for the next week. I decided to make a slow cooker meal that I could throw in and that would be ready when we were ready to eat. Four Can Chili is a fabulous slow cooker meal. It is simple to throw together.</p><p><br /></p><p>A simple store cupboard meal, four simple cans of ingredients are put together in the slow cooker in the most delicious way. Tomatoes, beans, chili (without beans) and two cans of beans, pinto and kidney. With some seasonings and a few other bits, you end up with a delicious chili that belies the fact of how very easy it is to put together. </p><p><br /></p><p>We enjoyed it with some crackers, and topped with cheddar cheese. I also like to add some chopped onions to the top of mine. It was very delicious! It always is!</p><p><br /></p><p>I'm really going to enjoy having my daughter with me for the next week. We get along very well. She is my oldest daughter and lives right here in town. Her husband has gone to Alberta to participate in the National Special Olympic Winter Games so rather than stay in her place all on her lonesome, she is going to be here with me. Good times!</p><p><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">And that was my meals of the week for this past week! I think I had a really tasty week. I know I say that every week, but its true! In any case I hope that I have inspired you to at least want to cook a few of the things I enjoyed!</p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">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 </p><p style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></p><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> Thanks so much for visiting! Do come again!</div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><span style="letter-spacing: 0.3px;">If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen. </span></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com0tag:blogger.com,1999:blog-7100882347408067241.post-51594642529100192932024-02-24T07:00:00.145+00:002024-02-24T07:00:00.140+00:00Glazed Strawberry Rhubarb Breakfast Cake<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Od2HQcjmejvGS9Ifd3RjHpAnEMLL8vc97hzF80uyQwxInsr3CnVvf3gsvVqU8pwZ4EsXAFY2Ro9XuKYlsOX7oCkK4NlDzkAwkDBkm6HFTZMlEMXbwH7SISqVPgK4j5ByqYVFxzHc-pcNqZ4k4JwkxUpoh04IVaGZjCA59fo-4p5UzB0kp3EZ4HlVCvE/s4589/best%20cover%20cake.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="3252" data-original-width="4589" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Od2HQcjmejvGS9Ifd3RjHpAnEMLL8vc97hzF80uyQwxInsr3CnVvf3gsvVqU8pwZ4EsXAFY2Ro9XuKYlsOX7oCkK4NlDzkAwkDBkm6HFTZMlEMXbwH7SISqVPgK4j5ByqYVFxzHc-pcNqZ4k4JwkxUpoh04IVaGZjCA59fo-4p5UzB0kp3EZ4HlVCvE/w640-h454/best%20cover%20cake.JPG" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I had a tin of strawberry rhubarb filling in the larder that I wanted to use up and so I decided to make a lovely breakfast cake with it. I am not a person who really enjoys eating things like eggs for breakfast, but give me a cake for breakfast, and I am all in!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I guess that means I have a bit of a sweet tooth. Either that or I just love cake. Maybe both. Or maybe I am just a person that likes cake for breakfast!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyX_aVM9zQJdOVKCtyIy_YhtKPQfEMU6iLj31xoYAEn79WAdjuskx7quwLBruFxM6Xouqu7b1ObgAYI3jSmRlasR1xIlJj0qpF5fzM4bTzBDk3YEXqvFUknFKEhm74514ry_73aDbtra-AkEQKdwGvTsCt_5kjNo_AOnWmwi426amfShzyDZviHeoDx4/s3024/cover%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2892" data-original-width="3024" height="612" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyX_aVM9zQJdOVKCtyIy_YhtKPQfEMU6iLj31xoYAEn79WAdjuskx7quwLBruFxM6Xouqu7b1ObgAYI3jSmRlasR1xIlJj0qpF5fzM4bTzBDk3YEXqvFUknFKEhm74514ry_73aDbtra-AkEQKdwGvTsCt_5kjNo_AOnWmwi426amfShzyDZviHeoDx4/w640-h612/cover%20cake.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This breakfast cake consists of a lovely plain sour cream cake base. Dollops of the fruit filling are dropped haphazardly and evenly spaced over the top of the cake batter in the pan and then flaked almonds are scattered over top before it is baked.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The fruit filling settles into the cake creating sweet pockets of fruit that are quite delicious. I have seen similar versions of this cake on the internet, but they use cake mixes. I did not want to use a cake mix. I like to make my cake for the base from scratch. It is really not all that complicated and uses simple ingredients as well. Things you can pronounce.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7KBce7SdZEHMgW-flKmeEZLUI9LNeepNmVQgGF0oAsRao76l4bW2oJ7xDPfEYcxwaCywPT8111mNI3BKoSBL1jVV9iZMH1tM7oLaQ2Kkobo7zroD5f8_wbk17A7hkRvvWGJ_pILWcdFpyWjGAbWNNsDdSq1Qd8ZxHi7gQT2VIuxgwEwy_WXmL4EQ49o/s4032/423221154_3271548763140299_4574716937201490122_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7KBce7SdZEHMgW-flKmeEZLUI9LNeepNmVQgGF0oAsRao76l4bW2oJ7xDPfEYcxwaCywPT8111mNI3BKoSBL1jVV9iZMH1tM7oLaQ2Kkobo7zroD5f8_wbk17A7hkRvvWGJ_pILWcdFpyWjGAbWNNsDdSq1Qd8ZxHi7gQT2VIuxgwEwy_WXmL4EQ49o/w640-h480/423221154_3271548763140299_4574716937201490122_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Not that I am against cake mixes. I use a cake mix every now and then, but I like to bake from scratch as much as possible, and yes, I do know using a tinned fruit filling flies in the face of that. But hey. You learn to pick your battles in life and today I wanted to make my cake from scratch and I had a tin of filling that needed using up.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I absolutely love the flavor combination of strawberries and rhubarb. It is not the season for either one, and so I can justify my use of the tinned filling from that perspective I suppose!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Oh how I miss the Yorkshire forced rhubarb which is in season at this time of year in the U.K. It is a beautiful pink color and has a lovely flavor. Its grown under tubs in the fields in Yorkshire which is a county in the North East of the U.K. Rhubarb grows really well there.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Rhubarb is a plant which is native to Siberia and it likes cold, rain and a soil which is rich in nitrogen, all of which are found in Yorkshire. I have never seen beautiful pink rhubarb like that growing anywhere else. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNdTjw8-Hj6-TmARL5f-o5ZbcFsfQxYQXBFUG0MzY0E7Ma1YMd69KGTWn7fKSowggLxxFzD1hMh2-bLGw6Otj7dwwP7v_xvStx0k7K0UiaTHZAvg5sRuaYxfmxq9ykM9LiBwB_CXo-COcoGFhq1mB80X4fYXfjj6-bVorW9sizsdCE6zhmfo7pRqIwXw/s2685/422706895_777105714280124_3787632128625209223_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2527" data-original-width="2685" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNdTjw8-Hj6-TmARL5f-o5ZbcFsfQxYQXBFUG0MzY0E7Ma1YMd69KGTWn7fKSowggLxxFzD1hMh2-bLGw6Otj7dwwP7v_xvStx0k7K0UiaTHZAvg5sRuaYxfmxq9ykM9LiBwB_CXo-COcoGFhq1mB80X4fYXfjj6-bVorW9sizsdCE6zhmfo7pRqIwXw/w640-h602/422706895_777105714280124_3787632128625209223_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE GLAZED STRAWBERRY RHUBARB BREAKFAST CAKE</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Simple ingredients and not a lot of them. I like simple recipes like this one.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>For the cake:</b></div><ul class="ccm-section-items"><li>1 1/4 cups (175g) plain all purpose flour</li><li>3/4 cup (150g) granulated sugar (In the UK use castor)</li><li>1 1/4 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1/4 tsp salt</li><li>1 cup (240g) dairy sour cream (I use full fat)</li><li>1/3 cup (80ml) water</li><li>3 large free range eggs</li><li>1 can strawberry and rhubarb pie filling (4 serving/1 pie size)</li><li>4 TBS flaked almonds</li></ul></div><div class="ccm-section" style="background-color: white;"><div class="ccm-section-title"><b>For the glaze:</b></div><ul class="ccm-section-items"><li>1 1/2 cups (195g) icing sugar, sifted</li><li>2 TBS milk</li><li>1/4 tsp vanilla extract</li></ul></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ulBSj5u1lxWph_WTsEhLR7NALod9r4rO5RaHJFqIYA0OTeQbFY37oA3ZeLd05E134sTKhffjgDZQiMujJSiH58V5veuAcnPPHrW4EsGVc5oF-mBrqvaMPhqgHujO27X2itMqZQd3j-pZag61Hb7lb2GZrN1rzN5_XQgV-xRsdN344X1mEgcWyIDvgUQ/s2422/417668238_1537929926775632_1182642756667031969_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2063" data-original-width="2422" height="546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ulBSj5u1lxWph_WTsEhLR7NALod9r4rO5RaHJFqIYA0OTeQbFY37oA3ZeLd05E134sTKhffjgDZQiMujJSiH58V5veuAcnPPHrW4EsGVc5oF-mBrqvaMPhqgHujO27X2itMqZQd3j-pZag61Hb7lb2GZrN1rzN5_XQgV-xRsdN344X1mEgcWyIDvgUQ/w640-h546/417668238_1537929926775632_1182642756667031969_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Everything is pretty self explanatory. There is nothing really out of the ordinary here. Ordinary baking cupboard ingredients. I have not every made this cake with self rising flour. I suppose you could, but you would still have to add the baking soda so that it reacts with the sour cream and gives your cake lift.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">As I always say, I use free range eggs, but you are under no obligation to do so. It is just a personal choice of mine. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The <a href="https://www.walmart.ca/en/ip/E-D-Smith-Strawberry-Pie-Filling/6000033321040?skuId=10066683&offerId=10066683&storeCode=1177&cmpid=SEM_CA_32046_32KCFMY8RU&utm_id=SEM_CA_32046_32KCFMY8RU&utm_medium=paid_search&utm_source=google&utm_campaign=acquisition&gclsrc=aw.ds&gad_source=1&gclid=Cj0KCQiAoeGuBhCBARIsAGfKY7zaZipv5KXfpo6xzjPjNFeyKNgjHa2hhjll4fyZRLE0l0b6Mp-_7gEaAoK4EALw_wcB&gclsrc=aw.ds" target="_blank">pie filling </a>I buy is found in the baking section of the shops. It comes in many flavors, not just strawberry rhubarb. I did also find a recipe online to make your own from scratch on a page called <a href="https://inspiredbycharm.com/strawberry-rhubarb-pie-filling/" target="_blank">Inspired By Charm</a>. It looks really good.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I know that in the U.K. there is not a lot of choice when it comes to canned pie fillings, so that would certainly be a good option there. You could make it the day before and put it in the fridge overnight, ready to use in the morning.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3jHYqHcoaD4-VYG4QGM9YWk3v2Khtl7Kpu9SROzOnAsUjyio1BVs_gGAiUU5c2gotlaZWzDAzmOZhKslH-vNJKp-eJaBpKz5npPEEUp4OrifZ0kcYFVupZsqrvJEodtzISBBVhBdawD5C0ityEh5bSfu06Xg1Br-fLgBAUTEH4A1ZqOs7NBoDtzfquE/s2372/420564856_699067595772470_7225903665535081440_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="1833" data-original-width="2372" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3jHYqHcoaD4-VYG4QGM9YWk3v2Khtl7Kpu9SROzOnAsUjyio1BVs_gGAiUU5c2gotlaZWzDAzmOZhKslH-vNJKp-eJaBpKz5npPEEUp4OrifZ0kcYFVupZsqrvJEodtzISBBVhBdawD5C0ityEh5bSfu06Xg1Br-fLgBAUTEH4A1ZqOs7NBoDtzfquE/w640-h494/420564856_699067595772470_7225903665535081440_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE GLAZED STRAWBERRY RHUBARB BREAKFAST CAKE</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">You will be amazed at just how simple this cake is to make. I am sure you could adapt it to many other flavors of pie filling as well, such as blueberry, apple or peach!</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Whisk the eggs, sour cream, and water together in a bowl until smooth.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlu7au1pPbL_ZJxhTv2cDdR7NsGO_M90l9PsoKD5fY7MahWUadeo6DTM9cB-9spti2xcxOD9o0CwO2dYCDUXDMJRsPuE9p8avpoR1Y5LrRag4R3Fc6p8q0BiPJMcBDOlprMUtnGLLHeAr3iDE_j6wuaywoiw-Z9x3VKPP7iANEF0ClMZ1xeJhj64D15g/s2898/420564856_7288772344572028_8275066005102324666_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2085" data-original-width="2898" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlu7au1pPbL_ZJxhTv2cDdR7NsGO_M90l9PsoKD5fY7MahWUadeo6DTM9cB-9spti2xcxOD9o0CwO2dYCDUXDMJRsPuE9p8avpoR1Y5LrRag4R3Fc6p8q0BiPJMcBDOlprMUtnGLLHeAr3iDE_j6wuaywoiw-Z9x3VKPP7iANEF0ClMZ1xeJhj64D15g/w640-h460/420564856_7288772344572028_8275066005102324666_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both;"><span style="background-color: white;">Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphp60C0C2QQnyraqZH6bGVn5tWmYTwqsDaf9TzEpBF-rtJey0Xy5HS-6MBQt0UecdKoFR8EExwGJTXBAHdR55FQ43cuwx-2VdETqA6ejs-rQZf0uLWy5WoxBFug-_3GwNyNO2wMIHN8lPJoMh7RRh-ouN1DRXbQy19A7ungg3rtzYNShs89vvbcv-1b4/s2953/423221406_383397877756294_2127337133542686364_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2562" data-original-width="2953" height="556" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgphp60C0C2QQnyraqZH6bGVn5tWmYTwqsDaf9TzEpBF-rtJey0Xy5HS-6MBQt0UecdKoFR8EExwGJTXBAHdR55FQ43cuwx-2VdETqA6ejs-rQZf0uLWy5WoxBFug-_3GwNyNO2wMIHN8lPJoMh7RRh-ouN1DRXbQy19A7ungg3rtzYNShs89vvbcv-1b4/w640-h556/423221406_383397877756294_2127337133542686364_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both;"><span style="background-color: white;">Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively. </span><span style="background-color: white;">Serve warm and cut into squares.</span></div></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTm-LMxhQgpFiCVbrzFtuTicKFQowQrUPe4BqDa6MC9Z8h9z2nmKMcY-Vxq3luE_rDAQAYvhwdzkWvf1j2LKsWevnris6QB6Voz4QcqQiXUED9Jn09kb1pn8KukNWSnYqn-17dI44wkBXpMm8MBWy1SAqqtEP4kcIGkvF4VzXmz05LqpeaJvJTSmhq_i4/s2466/426715917_703597228619828_5185531817571907035_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2157" data-original-width="2466" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTm-LMxhQgpFiCVbrzFtuTicKFQowQrUPe4BqDa6MC9Z8h9z2nmKMcY-Vxq3luE_rDAQAYvhwdzkWvf1j2LKsWevnris6QB6Voz4QcqQiXUED9Jn09kb1pn8KukNWSnYqn-17dI44wkBXpMm8MBWy1SAqqtEP4kcIGkvF4VzXmz05LqpeaJvJTSmhq_i4/w640-h560/426715917_703597228619828_5185531817571907035_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was a really, really delicious cake. I thought the strawberry and rhubarb filling went really well with the simplicity of the cake batter itself. If you don't like almonds, you could sprinkle toasted pecans or walnuts over top.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The glaze it it's crowning glory. Don't skip it if you can help it! The cake itself is not overly sweet, so the glaze adds a lovely touch. I flavored it with vanilla, but you could use almond if you would rather. I just thought vanilla would go much better with the rhubarb and berry flavors!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3M2MDYrrCPUvd5LLedKNQ8LCuo9M93CuQMVpjF9OWrqq38MksmJYWlAkYx_OdacwjfBLjD2CZRDoOU4kEZNDpJ6xAJnosyWV5ivv-qT8AKeXpLYHj55o_0GcR7xgIjlOeMLNj9ZFIO17DI8SCasTwEV49rzlYgc_MbAF8b7LcG4tkuWavPuxmCZAVwI/s2688/426742411_1088856228905421_4741450592959105891_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" border="0" data-original-height="2076" data-original-width="2688" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3M2MDYrrCPUvd5LLedKNQ8LCuo9M93CuQMVpjF9OWrqq38MksmJYWlAkYx_OdacwjfBLjD2CZRDoOU4kEZNDpJ6xAJnosyWV5ivv-qT8AKeXpLYHj55o_0GcR7xgIjlOeMLNj9ZFIO17DI8SCasTwEV49rzlYgc_MbAF8b7LcG4tkuWavPuxmCZAVwI/w640-h494/426742411_1088856228905421_4741450592959105891_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a></div><br /><div><br /></div><div><br /></div><div>If you are as big a fan of having cake for breakfast as I am, you might also enjoy the following!</div><div><br /></div><div><br /></div><div><b><a href="https://www.theenglishkitchen.co/2018/07/raspberry-almond-breakfast-cake.html" target="_blank"><br /></a></b></div><div><b><a href="https://www.theenglishkitchen.co/2018/07/raspberry-almond-breakfast-cake.html" target="_blank">RASPBERRY & ALMOND BREAKFAST CAKE</a></b> - This is a lush <span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">a raspberry cream cheese coffee cake that makes a beautiful breakfast cake. Not flavored with coffee, but meant to be enjoyed with a hot drink, this cake boasts </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">a cake type of bottom, flavored with almond and vanilla and enriched with sour cream. Sour Cream not only makes for an incredibly moist cake, but also rich with both white and brown sugars. Prior to baking it is topped with a cheesecake filling, which is then topped by a sweet fresh raspberry layer. Altogether delicious!</span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2014/12/cinnamon-crumble-breakfast-cake.html" target="_blank">CINNAMON CRUMBLE BREAKFAST CAKE</a></b> - The smell when this lovely cake is baking will have everyone jumping out of bed and scrambling down to the kitchen for breakfast! It smells amazing! Loaded with plenty of cinnamon flavor, from the inside out. Drizzled with a vanilla cream cheese glaze. This cake is l</span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;">ike a big huge cinnamon roll, which you cut into wedges to serve. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; text-align: justify;"> Everyone love LOVES this one!</span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Glazed Strawberry Rhubarb Breakfast Cake","prepTime":"PT10M","cookTime":"PT35M","totalTime":"PT45M","yield":"one 9 by 13 inch cake","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 1/4 cups (175g) plain all purpose flour","3/4 cup (150g) granulated sugar (In the UK use castor)","1 1/4 tsp baking powder","1/2 tsp baking soda","1/4 tsp salt","1 cup (240g) dairy sour cream (I use full fat)","1/3 cup (80ml) water","3 large free range eggs","1 can strawberry and rhubarb pie filling (4 serving/1 pie size)","4 TBS flaked almonds","1 1/2 cups (195g) icing sugar, sifted","2 TBS milk","1/4 tsp vanilla extract"],"recipeInstructions":["Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.","Whisk the eggs, sour cream, and water together in a bowl until smooth.","Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.","Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.","Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.","Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.","Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively.","Serve warm and cut into squares."],"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Od2HQcjmejvGS9Ifd3RjHpAnEMLL8vc97hzF80uyQwxInsr3CnVvf3gsvVqU8pwZ4EsXAFY2Ro9XuKYlsOX7oCkK4NlDzkAwkDBkm6HFTZMlEMXbwH7SISqVPgK4j5ByqYVFxzHc-pcNqZ4k4JwkxUpoh04IVaGZjCA59fo-4p5UzB0kp3EZ4HlVCvE/w640-h454/best%20cover%20cake.JPG","description":"This is a fabulous breakfast cake with fresh spring flavors. It goes together quickly and tastes delicious! It is perfect for entertaining!","@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4708713170863" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">one 9 by 13 inch cake</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Glazed Strawberry Rhubarb Breakfast Cake" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Od2HQcjmejvGS9Ifd3RjHpAnEMLL8vc97hzF80uyQwxInsr3CnVvf3gsvVqU8pwZ4EsXAFY2Ro9XuKYlsOX7oCkK4NlDzkAwkDBkm6HFTZMlEMXbwH7SISqVPgK4j5ByqYVFxzHc-pcNqZ4k4JwkxUpoh04IVaGZjCA59fo-4p5UzB0kp3EZ4HlVCvE/w640-h454/best%20cover%20cake.JPG" title="Glazed Strawberry Rhubarb Breakfast Cake" /></div><h3 class="ccm-name">Glazed Strawberry Rhubarb Breakfast Cake</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Cook time: 35 Min</span><span class="ccm-time-child">Total time: 45 Min</span></div><div class="ccm-summary">This is a fabulous breakfast cake with fresh spring flavors. It goes together quickly and tastes delicious! It is perfect for entertaining!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">For the cake:</div><ul class="ccm-section-items"><li>1 1/4 cups (175g) plain all purpose flour</li><li>3/4 cup (150g) granulated sugar (In the UK use castor)</li><li>1 1/4 tsp baking powder</li><li>1/2 tsp baking soda</li><li>1/4 tsp salt</li><li>1 cup (240g) dairy sour cream (I use full fat)</li><li>1/3 cup (80ml) water</li><li>3 large free range eggs</li><li>1 can strawberry and rhubarb pie filling (4 serving/1 pie size)</li><li>4 TBS flaked almonds</li></ul></div><div class="ccm-section"><div class="ccm-section-title">For the glaze:</div><ul class="ccm-section-items"><li>1 1/2 cups (195g) icing sugar, sifted</li><li>2 TBS milk</li><li>1/4 tsp vanilla extract</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 350*C/180*C/ gas mark 4. Butter and flour a 9 by 13 inch baking dish, tapping out any excess flour. Set aside.</li><li>Whisk the eggs, sour cream, and water together in a bowl until smooth.</li><li>Sift the flour, soda , baking powder and salt together into a bowl. Beat this mixture into the wet ingredients. Mix together to combine. It will be lumpy, but that's okay. Spread into your prepared pan.</li><li>Drop the pie filling by large dollops on top of the batter, leaving a bit of space in between each. Sprinkle the almonds over top.</li><li>Bake in the preheated oven for 30 to 35 minutes or until the cake tests done. A toothpick inserted into the cake part should come out clean and the cake will have started to pull away from the sides of the pan.</li><li>Whisk the glaze ingredients together while the cake is baking. Whisk everything in a bowl until smooth and of a drizzle consistency.</li><li>Let the cake cool for 10 minutes, then drizzle the glaze over top decoratively.</li><li>Serve warm and cut into squares.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] 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src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7lP2iIzMgw0kv-rwLHqmj4fuosrwtz-vJ8Fw0cnK-BZX6Bpk_zYVjWckzeT5zotMK_jrv3X4WCuDG2GbknHRb03mans2k-4vlDa78vHnKktE4kNgUhgl3pl3i_VmXRjqcLjcdnw88BeEn57Xrx9IO9L7WqBmCbTrMv5sv8KSDnFQFIboky-VmLqzAd10/w640-h480/422396492_1582200885952403_8440856948585502734_n.jpg" title="Glazed Strawberry Rhubarb Breakfast Cake" width="640" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">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 . </div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"> Thanks so much for visiting! Do come again!</div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;"><br /></div><div style="background-color: white; border: 0px; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px; margin: 0px; padding: 0px; text-align: justify; vertical-align: baseline;">If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen. </div></div>Marie Raynerhttp://www.blogger.com/profile/00407913432222377267noreply@blogger.com0tag:blogger.com,1999:blog-7100882347408067241.post-29859287976907372372024-02-23T07:00:00.119+00:002024-02-23T18:29:44.101+00:00Baked Apple Butter Pork Chops<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwc4LUSVfFykVtrrPZ1ygF7Yv5uQTIcIzizzX049n11IqQdrTcJlcogWpukmb0bDeFe9V-ajB4T6WOmAuPwnRbMxdIHVw3pp-gIRTel4XleY68B6XaHnFnQu30S-4ACQ7Jfatflr0gEEQ8-ThWt0j_ek-AF9hT-xxb6JqrFVCm5lYBD9IeEHUwuhmOFU/s3815/best%20cover%20chop.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2632" data-original-width="3815" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwc4LUSVfFykVtrrPZ1ygF7Yv5uQTIcIzizzX049n11IqQdrTcJlcogWpukmb0bDeFe9V-ajB4T6WOmAuPwnRbMxdIHVw3pp-gIRTel4XleY68B6XaHnFnQu30S-4ACQ7Jfatflr0gEEQ8-ThWt0j_ek-AF9hT-xxb6JqrFVCm5lYBD9IeEHUwuhmOFU/w640-h442/best%20cover%20chop.JPG" title="Baked Apple Butter Pork Chops" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">When my sister and I were in the grocery store yesterday I spied a package of bone in old-fashioned pork loin chops that were marked down by 50%. Old habits die hard and even though I am cutting way back on my meat consumption I could not help myself. I picked them up and brought them home.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I had seen a lovely recipe in a cookbook of mine called The Prairie Kitchen Cookbook by Kayla Lobermeier, creator of <a href="https://underatinroof.com/" target="_blank">Under a Tin Roof.</a> I love Kayla's blog. She also does videos on YouTube which I enjoy watching.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Oddly enough my cat Nutmeg likes to watch her videos also. I was watching her latest one the other day and he was watching it right along with me, his eyes glued to the television. He was mesmerized. Perhaps by the noises of her knife scraping on the counter top, or the cats in the garden, the birds, etc. In any case he did not take his eyes off it throughout the whole video!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuaLzPo207-UcsZQDl-FVSQnrLf90_fhvbPkmPBzvhifnEiT2fBOU2_Xdi-UQfQBWKgw0S2MAJuowtTiOtlp64GKKMPW04ASlJ2jF07xNbIXz1ZIC2B7EWvTg96yiPKPClE_6dAofYHowxngJlFe_l5A-hZfw7kTp4D-hCkCBFDnSjGY-p1SmQ8G6HNU/s4032/Cover%20chops.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuaLzPo207-UcsZQDl-FVSQnrLf90_fhvbPkmPBzvhifnEiT2fBOU2_Xdi-UQfQBWKgw0S2MAJuowtTiOtlp64GKKMPW04ASlJ2jF07xNbIXz1ZIC2B7EWvTg96yiPKPClE_6dAofYHowxngJlFe_l5A-hZfw7kTp4D-hCkCBFDnSjGY-p1SmQ8G6HNU/w640-h480/Cover%20chops.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This was a recipe I had flagged in the book a while back. The idea of using apple butter with pork really appealed to me. I have spread pork roasts with apple butter prior to roasting them in the past with excellent results. Pork and apple are perfect partners.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I know that apple butter might not always be something which you can readily access, but no worries, I have given you a way to make a quick and easy version using simple ingredients that doesn't take a lot of time or make a ton. I picked mine up at a farm market last autumn. When I was much younger and had a family to feed I used to make my own following a Mennonite recipe every autumn.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I did take the liberty of cutting this pork chop recipe down to make only two delicious servings. The pork came out sweet and tender, with the apple butter added a really nice touch of flavor. I hope that you will be inspired to want to cook this for yourself!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5xcgeSypBuRrGXopnJfkGImo2SeX8-_jKmXSznX2URyW30pHHvnTdgBvyr1t8Rwv3PiKTlys4cPZdyKtUfaYuHcExP4s0D8ElkZHST1LEU90zCrZ1QZDFMAOxeQy3b49omwf-zuwD-m4lkS0Qa8cXGRP0aoMy_JDBF5RCCVe9aPfBAKNqBPLT-XNe-g/s3024/426636612_783505323797016_923094895173128828_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2655" data-original-width="3024" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-5xcgeSypBuRrGXopnJfkGImo2SeX8-_jKmXSznX2URyW30pHHvnTdgBvyr1t8Rwv3PiKTlys4cPZdyKtUfaYuHcExP4s0D8ElkZHST1LEU90zCrZ1QZDFMAOxeQy3b49omwf-zuwD-m4lkS0Qa8cXGRP0aoMy_JDBF5RCCVe9aPfBAKNqBPLT-XNe-g/w640-h562/426636612_783505323797016_923094895173128828_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b><br /></b></div><div class="separator" style="clear: both; text-align: left;"><b>WHAT YOU NEED TO MAKE BAKED APPLE BUTTER PORK CHOPS</b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">A few simple ingredients. Simple ingredients put together in the most delicious way. This is how I love to cook and to eat.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><ul class="ccm-section-items" style="background-color: white;"><li>2 bone in pork chops, often called old fashioned chops</li><li>1/4 cup (60g) butter, softened</li><li>1/2 tsp salt</li><li>1/8 tsp ground black pepper</li><li>1/2 tsp dried thyme</li><li>1/2 tsp crumbled sage</li><li>1 tsp flavorless oil</li><li>1 fat clove of garlic, peeled and minced</li><li>2 TBS apple cider or apple juice</li><li>2 ounces (55g) apple butter</li></ul></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuvxgOmD8w8LcKR6dFaxDHGbWRAK74PsfrPi0z5rBTEGfbkGyaM44au_a_P5tCUHDvR1r7DPxzOXFnvmXgnjXbRo2MoIwgSWHYxjPn39dqoRSzOpvokAMxNd4sx9QDAsk8p-h1HgPJQYtsSBSMwky1csla47vvB4TgzP_zB-WSguFNRZX-F9zBFCF-tc/s3335/417772611_2091485124546505_8048636572827806728_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2234" data-original-width="3335" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuvxgOmD8w8LcKR6dFaxDHGbWRAK74PsfrPi0z5rBTEGfbkGyaM44au_a_P5tCUHDvR1r7DPxzOXFnvmXgnjXbRo2MoIwgSWHYxjPn39dqoRSzOpvokAMxNd4sx9QDAsk8p-h1HgPJQYtsSBSMwky1csla47vvB4TgzP_zB-WSguFNRZX-F9zBFCF-tc/w640-h428/417772611_2091485124546505_8048636572827806728_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This kind of pork chop usually has a t-shaped bone in it. You will find a nugget of very tender pork, or the tenderloin, on one side of the bone and a much larger piece of pork loin meat on the other. I like to cook pork on the bone. It is much tastier and less likely to dry out.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The original recipe did not use any herbs in the butter that was spread over the chops. I thought that the addition of thyme and sage (which go beautifully with both pork and apples) enhanced the recipe a great deal. I did not use powdered sage, but rather crumbled dried sage leaves. If you are using powdered, use half again as much as it will be quite potent in comparison.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZFYeq9Cdh0mtpHaXhoU3lD-mBbYdxftbhNqKEYeeyeCEP1Wy2qvtr3rp1qbGqRILjQJOrlImVb-qfuscNt3h36CNDqpdGYG6gw6HbnKeAJ97_9tLerJQCuNNCzoOd0Crk2f-MPYJ5W-KDkpdop8DqNw17xbU87YtYo7eB7IPvZLJLKHbX-WNcVP7q8Y/s3332/418991022_383226971102329_2886606981628045807_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2374" data-original-width="3332" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ZFYeq9Cdh0mtpHaXhoU3lD-mBbYdxftbhNqKEYeeyeCEP1Wy2qvtr3rp1qbGqRILjQJOrlImVb-qfuscNt3h36CNDqpdGYG6gw6HbnKeAJ97_9tLerJQCuNNCzoOd0Crk2f-MPYJ5W-KDkpdop8DqNw17xbU87YtYo7eB7IPvZLJLKHbX-WNcVP7q8Y/w640-h456/418991022_383226971102329_2886606981628045807_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://sugarspunrun.com/apple-butter/" target="_blank">Apple Butter </a>is a very thick applesauce, which is usually spiced with warm baking spices such as cinnamon, cloves, and sometimes nutmeg, and or ginger. It is nice and thick and quite brown in color due to the long cook time and spices used.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">It is like a thick jam in consistency. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I can appreciate that it is not easy to get in the U.K. You can easily make a quick and simple version, using smooth unsweetened applesauce. Mix about 1 cup of the apple sauce in a heavy bottomed saucepan along with 1/4 cup of brown sugar and 1/2 tsp of cinnamon, 1/4 tsp each of cloves and ginger and a pinch of nutmeg. Bring to the boil and then reduce to a low simmer. Cook, stirring frequently, over low heat until the mixture has reduced by half and become lovely and thick.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">That will give you about 1/2 cup (1/4 pint) of apple butter. Just enough to use in this recipe and to spread on your toast. It also makes a great filling for spice cakes!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtld2uuslBUvQG8R2KOCKJUaM5cgrOoIaQqnHQmzA_qHEjDOaN2-18csoo_h_QprQ_zIGFUn6uXwaC7pj-aFEy8y-IX69u3mb2eSLdJYhA6iu6irkFfKJkZysSjBxVAjAw7Fv3s29cBGIkPcRChL89B22-f4XJQvWJaB7mTmSf6eZP0ki1zVIRMkH6rCc/s3354/420523938_1605358726943137_8175525334140452183_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2296" data-original-width="3354" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtld2uuslBUvQG8R2KOCKJUaM5cgrOoIaQqnHQmzA_qHEjDOaN2-18csoo_h_QprQ_zIGFUn6uXwaC7pj-aFEy8y-IX69u3mb2eSLdJYhA6iu6irkFfKJkZysSjBxVAjAw7Fv3s29cBGIkPcRChL89B22-f4XJQvWJaB7mTmSf6eZP0ki1zVIRMkH6rCc/w640-h438/420523938_1605358726943137_8175525334140452183_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>HOW TO MAKE APPLE BUTTER PORK CHOPS </b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">These are very simple to make. Nice and savory with just a hint of sweet and spicy apple from the apple butter. Apple and pork are beautiful flavor partners.</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Take the pork chops out of the refrigerator half an hour prior to cooking. Pat them dry with a piece of paper towel.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Cream the butter together with the salt, pepper, thyme and sage until well combined. Slather this mixture coating both sides of the chops evenly.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">Preheat the oven to 400*F/200*C/gas mark 6.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m9fhxAej4j6fes9dqffeqVHdREAIa4h6mMcquDy7MgrrCqY9oxHuHgsC7E6gNpQRbpcRVvkySSuqm2EGT95Ju3iqPMTaDBrYvtECyXbnIwmJS06YIx92YMOsGaKG2uVTeKplBUtz5z1Yj366BC75crcjvyvo-4xQsRfMMK0D64piQwXzQKohgLFyFuw/s3442/420564856_1472673036758950_9038886635408311263_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2521" data-original-width="3442" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0m9fhxAej4j6fes9dqffeqVHdREAIa4h6mMcquDy7MgrrCqY9oxHuHgsC7E6gNpQRbpcRVvkySSuqm2EGT95Ju3iqPMTaDBrYvtECyXbnIwmJS06YIx92YMOsGaKG2uVTeKplBUtz5z1Yj366BC75crcjvyvo-4xQsRfMMK0D64piQwXzQKohgLFyFuw/w640-h468/420564856_1472673036758950_9038886635408311263_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><span style="background-color: white;">Heat the oil in a heavy bottomed oven proof skillet over moderate heat until it shimmers. (I used my cast iron skillet.) Add the chops. Sear on on the one side, 2 to 3 minutes. Flip over and sear on the other side for an addition 2 to 3 minutes.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Smear the apple butter over the top surface of the seared chops. Add the garlic and apple juice to the pan.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;">Pop the pan into the oven and bake for about 15 minutes, or until the internal temperature registers 145*F/63*C in the thickest part of the chops. The juices should also run clear. Remove from the oven and let rest for five minutes before serving.</span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both;"><span style="background-color: white;"><br /></span></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsKb3RarJ_TsuhaWENvH5oGpGO2xVdfSJbGShS9UFblhAemcMcpkHNkwLEy07uSPKUhTBWqwoHwkyK888eWWe6RxCS-wgYoFOfbzwrExGQATkuNp7tGJe_zuZP3CSSgNortL_K1211WPF8zLUKj1zVFYjoqGf2bIppmmUwAwNvi95QuI7-5BYAKIroLY/s3471/422216833_384484960865773_3910137708739457531_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2227" data-original-width="3471" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCsKb3RarJ_TsuhaWENvH5oGpGO2xVdfSJbGShS9UFblhAemcMcpkHNkwLEy07uSPKUhTBWqwoHwkyK888eWWe6RxCS-wgYoFOfbzwrExGQATkuNp7tGJe_zuZP3CSSgNortL_K1211WPF8zLUKj1zVFYjoqGf2bIppmmUwAwNvi95QuI7-5BYAKIroLY/w640-h410/422216833_384484960865773_3910137708739457531_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both;">Although I am moving more and more away from meat, I really did enjoy these pork chops. They were nice and tender and moist. Part of that is because of the quality of pork I buy, but it is also down to not overcooking them. The apple butter on top was a lovely addition.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">I served them with some scalloped potatoes and steamed green beans. This was quite simply a lovely meal!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NJ1FJc5nD_kcx31n6bBEYwwmSdWklEHwRYMVqYznRnvQb84sGgPWv5bYRoUYKacI2m6MATi-EBpzLBzc0VCBwucHUw3_Xf_yRHH8DOaUNbX8yDwm5v1e1UmoV-DavbKbEwH2rYMvBpOcmBitgBTf0Q1Stz8Agv9ZcbEEVNtlDAv9JR9sfJ3nMQA8Mcw/s3651/422670090_1097608961362643_1878892234319800498_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Baked Apple Butter Pork Chops" border="0" data-original-height="2577" data-original-width="3651" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0NJ1FJc5nD_kcx31n6bBEYwwmSdWklEHwRYMVqYznRnvQb84sGgPWv5bYRoUYKacI2m6MATi-EBpzLBzc0VCBwucHUw3_Xf_yRHH8DOaUNbX8yDwm5v1e1UmoV-DavbKbEwH2rYMvBpOcmBitgBTf0Q1Stz8Agv9ZcbEEVNtlDAv9JR9sfJ3nMQA8Mcw/w640-h452/422670090_1097608961362643_1878892234319800498_n.jpg" title="Baked Apple Butter Pork Chops" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">If you are a fan of the pork chop then you might also enjoy the following delicious pork chop recipes!</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><a href="https://www.theenglishkitchen.co/2021/11/pork-chops-with-cream-gravy.html" target="_blank">PORK CHOPS WITH CREAM GRAVY</a></b> - D<span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">eliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on North American style biscuits with sausage. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they make for excellent eating!</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;"><b><a href="https://www.theenglishkitchen.co/2022/05/maple-glazed-pork-chops.html" target="_blank">MAPLE GLAZED PORK CHOPS</a></b> - </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. </span><span style="background-color: white; font-family: "Cormorant Garamond", serif; letter-spacing: 0.3px;">With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwc4LUSVfFykVtrrPZ1ygF7Yv5uQTIcIzizzX049n11IqQdrTcJlcogWpukmb0bDeFe9V-ajB4T6WOmAuPwnRbMxdIHVw3pp-gIRTel4XleY68B6XaHnFnQu30S-4ACQ7Jfatflr0gEEQ8-ThWt0j_ek-AF9hT-xxb6JqrFVCm5lYBD9IeEHUwuhmOFU/w640-h442/best%20cover%20chop.JPG","name":"Baked Apple Butter Pork Chops","prepTime":"PT30H","cookTime":"PT21M","totalTime":"PT30H21M","description":"Tender, juicy and filled with flavor. I used two 1/2 inch thick, bone in pork chops for this recipe.","yield":"2","author":{"@type":"Person","name":"Marie Rayner"},"recipeIngredient":["1 bone in pork chops, often called old fashioned chops","1/4 cup (60g) butter, softened","1/2 tsp salt","1/8 tsp ground black pepper","1/2 tsp dried thyme","1/2 tsp crumbled sage","1 tsp flavorless oil","1 fat clove of garlic, peeled and minced","2 TBS apple cider or apple juice","2 ounces (55g) apple butter"],"recipeInstructions":["Take the pork chops out of the refrigerator half an hour prior to cooking. Pat them dry with a piece of paper towel.","Cream the butter together with the salt, pepper, thyme and sage until well combined. Slather this mixture coating both sides of the chops evenly.","Preheat the oven to 400*F/200*C/gas mark 6.","Heat the oil in a heavy bottomed oven proof skillet over moderate heat until it shimmers. (I used my cast iron skillet.) Add the chops. Sear on on the one side, 2 to 3 minutes. Flip over and sear on the other side for an addition 2 to 3 minutes.","Smear the apple butter over the top surface of the seared chops. Add the garlic and apple juice to the pan.","Pop the pan into the oven and bake for about 15 minutes, or until the internal temperature registers 145*F/63*C in the thickest part of the chops. The juices should also run clear. Remove from the oven and let rest for five minutes before serving."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="4708628866955" data-ccmcardnum="7" data-ccme="bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ" data-ccmf="r" data-ccmuid="jPQovFeJmpgtseszCCoZeWhwvUm1" data-ccmw="dGhlZW5nbGlzaGtpdGNoZW4uY28" id="ccm-recipe-card"><div class="ccm-wrapper" id="recipe" style="background-color: white;"><div class="ccm-info"><div class="ccm-yield ccm-info-child"><strong>Yield: </strong><span class="ccm-yield__amount">2</span></div><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Marie Rayner</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Baked Apple Butter Pork Chops" draggable="false" loading="lazy" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwc4LUSVfFykVtrrPZ1ygF7Yv5uQTIcIzizzX049n11IqQdrTcJlcogWpukmb0bDeFe9V-ajB4T6WOmAuPwnRbMxdIHVw3pp-gIRTel4XleY68B6XaHnFnQu30S-4ACQ7Jfatflr0gEEQ8-ThWt0j_ek-AF9hT-xxb6JqrFVCm5lYBD9IeEHUwuhmOFU/w640-h442/best%20cover%20chop.JPG" title="Baked Apple Butter Pork Chops" /></div><h3 class="ccm-name">Baked Apple Butter Pork Chops</h3><div class="ccm-time" style="background: rgb(242, 242, 242);"><span class="ccm-time-child">Prep time: 30 Hour</span><span class="ccm-time-child">Cook time: 21 Min</span><span class="ccm-time-child">Total time: 30 H & 21 M</span></div><div class="ccm-summary">Tender, juicy and filled with flavor. I used two 1/2 inch thick, bone in pork chops for this recipe.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 bone in pork chops, often called old fashioned chops</li><li>1/4 cup (60g) butter, softened</li><li>1/2 tsp salt</li><li>1/8 tsp ground black pepper</li><li>1/2 tsp dried thyme</li><li>1/2 tsp crumbled sage</li><li>1 tsp flavorless oil</li><li>1 fat clove of garlic, peeled and minced</li><li>2 TBS apple cider or apple juice</li><li>2 ounces (55g) apple butter</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Take the pork chops out of the refrigerator half an hour prior to cooking. Pat them dry with a piece of paper towel.</li><li>Cream the butter together with the salt, pepper, thyme and sage until well combined. Slather this mixture coating both sides of the chops evenly.</li><li>Preheat the oven to 400*F/200*C/gas mark 6.</li><li>Heat the oil in a heavy bottomed oven proof skillet over moderate heat until it shimmers. (I used my cast iron skillet.) Add the chops. Sear on on the one side, 2 to 3 minutes. Flip over and sear on the other side for an addition 2 to 3 minutes.</li><li>Smear the apple butter over the top surface of the seared chops. Add the garlic and apple juice to the pan.</li><li>Pop the pan into the oven and bake for about 15 minutes, or until the internal temperature registers 145*F/63*C in the thickest part of the chops. The juices should also run clear. Remove from the oven and let rest for five minutes before serving.</li></ol></div></div><div class="ccm-copyright">All rights reserved The English Kitchen</div><div class="ccm-instagram-credit ccm-hide-on-print"><div class="ccm-instagram-icon"></div><div><h5>Did you make this recipe?</h5><div>Tag <a href="https://www.instagram.com/marierayner5530" target="_blank">@marierayner5530</a> on instagram and hashtag it #TheEnglishKitchen</div></div></div></div></div><style class="ccm-card-styles">[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum="7"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum="7"] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum="7"] .ccm-image img{max-width:100%;}[data-ccmcardnum="7"] .ccm-name{line-height:1.6;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum="7"] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed 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