Saturday, 30 April 2016
I adapted this delicious recipe from one in the April issue of Delicious magazine. From the moment I saw it, I knew it was something I wanted to bake. A fairly ordinary buttermilk scone recipe which have lemon soaked sugar cubes pushed into their centres!
Friday, 29 April 2016
Thursday, 28 April 2016
If you are looking for a delicious way to cook some lovely spring lamb cutlets look no further! I adapted this delicious recipe from a cookery book of mine entitled, "Secrets from a Country Kitchen" by Lucy Young. The original recipe called for studding two 7 chop rack of lamb with garlic and roasting them for about 25 minutes in a hot oven. I didn't have a rack of lamb, but the recipe looked so tasty that I really wanted to try it, and so I did what any good cook does . . . I switched it out for what I did have which was . . .
Wednesday, 27 April 2016
Mrs Crimble’s – Britain’s best-loved gluten free bakery brand – has created some deliciously zesty NEW Lemon Cookies. The cookies are both wheat and gluten free and are made with golden oats, tangy lemon curd and studded with lemon zest.
They come individually wrapped, with two cookies per pack. These Lemon Cookies are sure to jazz up a cup of tea or coffee, and make the perfect treat whether you are at home or on the move.
They are nice and crumbly with a moreish lemon bite! We really enjoyed them. Its nice to know that coeliacs don't have to do without tasty treats! We have a Missionary serving in our Ward area at the moment who is a Coeliac and I was able to pick up some of these and a few more goodies to have in the house for when he comes over. As you know I do love to spoil the Missionaries!
Thanks Mrs Crimbles!
Mrs Crimble’s was founded over 30 years ago and today their products can be found in all good independent farm shops, health stores, delicatessens and supermarkets such as Sainsbury’s, Asda, Waitrose, Morrisons, Co-op, and Tesco. Mrs Crimble’s can also be found in the USA, Canada, Australia and New Zealand. ·
Mrs Crimble’s entire range can be viewed at www.mrscrimbles.com.
· One of Mrs Crimble’s best-selling Choc Macaroons is eaten every second worldwide!
· The company is the Official Free From Sponsor of the England Netball team who recently won the Bronze medal in the 2015 Netball World Cup in Sydney, Australia.
· Mrs Crimble’s was recently ranked 7th best-selling cake brand (The Grocer Top 20 Cakes, 17 Dec 2015) · Mrs Crimble’s have launched a fresh, new sub-brand – Gluten Free… and Good For Me, combining convenient meal solutions with positive health benefits.
· Mrs Crimble’s are also proud sponsors of the UK’s largest breast cancer charity, Breast Cancer Now
These tasty new Lemon Cookies sell for 69p a pack. To check out more about them and Mrs Crimbles other products do take a look at the Mrs Crimbles Website. (I always have their macaroons in the house. We are quite addicted to them! They are fabulous!)
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Labels: Mrs Crimbles
This is a fresh and simple salad that you will find yourself using a lot over these next few months. I know it feels a bit like Winter here this week, but it won't be too long before temperatures will be soaring and you will be popping out the grills and BBQ season will be upon us!
Tuesday, 26 April 2016
I know it might not seem like it sometimes, but I do try to eat healthy. All the cake recipes etc. you see on here, I didn't bake them all at the same time. I try to only bake two things a week and those I bake at the weekend. The rest of the week I eat other things. As a type 2 diabetic with diverticulitis and IBS, and severe exema, finding a healthy balance can be really difficult, and a bit of a mine field, if not down right depressing from time to time.
Monday, 25 April 2016
Jelly roll . . . this is a favourite cake of my childhood. We knew we were in for a real treat if we came home from school and a jelly roll was sitting on the counter waiting to be sliced. Also known as a Swiss Roll, I think this is a perennial favourite with a lot of people!
Sunday, 24 April 2016
When I was a child I could hardly wait for Rhubarb Season to roll around. My mom would make us our favourite rhubarb pies. They were so tasty, served warm with vanilla ice cream all melting down into that buttery crust and the sweet/tart juices of that beautiful fruit . . .
Friday, 22 April 2016
I think I have mentioned my good friend Leona before on here. It was back on the 22nd of November, in 1981 that I met Leona at a Bingo game on the base my then husband had just been posted to. (London, Ontario in Canada) I was heavily pregnant with my middle son at the time, and Leona was one of the first people I met along with a great gal named Debbie, who just happened to live down the street from me. I will never forget that night because Debbie said if I went into labor she would watch my other three children until my sister arrived to take over. Little did any of us know but the very next night I went into labor and the rest is history.
I was recently send a lovely piece of kit from the people at Filofax. One of their lovely Saffiano Wrap Tablet Cases in Pear, along with a filofax easel for use with the Tablet Case. I have to tell you this is going to completely revolutionize my shopping and cooking!
We had the Sister Missionaries over for supper one night last week. I cooked turkey burgers for them and they were just thrilled. These are the simplest and juiciest turkey burgers ever! Why are they so juicy? Because of the secret ingredient . . . and to find out what it is read on . . .
Thursday, 21 April 2016
Bowl eating has definitely become somewhat of a trend in the recent couple of years. You can call them power bowls or health bowls, Buddah bowls, etc. but there is something quite inspiring about eating out of a bowl. Bowls are not just for soup or cereal anymore! It's like bowls have now become the hot new plates!
Wednesday, 20 April 2016
If you are looking for a delicious and quick weeknight supper that is a bit of a doddle to make and something your entire family will love, look no further. You've hit the jackpot with this one! This tasty entree ticks all the boxes!
Tuesday, 19 April 2016
My husband is a real "chop" man. He loves, loves his meat and potatoes and pork chops are one of his favourite meats. When I saw the contents of March's Degustabox I knew right away what I wanted to do with the Stuffing Mix from Kent' Kitchen that was in the box, and that was to cook the Toddster some Pork Chops and Stuffing, and that is just what I did. More about them a bit later, first I'd like to tell you about the other products I received in this box. *nom *nom!
Monday, 18 April 2016
I recently received several jars of delicious Marinades to try out from the people at Encona Taste Explorers, and just in time for Grill Season!
Barbecues are the best part of summer but how often do you taste Jamaica, Korea or Morocco on the grill?
With Encona’s new marinade range, you can spice up your barbeque and bring flavour to the fire. You have a choice immersing your food in Jamaican Jerk, Korean BBQ or Moroccan Harissa.
Each marinade has been inspired by its origin, combining authentic ingredients to create three mouth-watering marinades that will make you feel like you are sunning in the Caribbean, riding a camel in North Africa or wandering through Gwangjang market.
A spicy and fragrant Moroccan paste made with a blend of chilli puree, herbs and spices; the harissa marinade adds the perfect kick to a lamb skewer.
For those who feel taste travelling to Morocco isn’t far enough, you can take your taste buds all the way to Korea. The BBQ marinade is made with a blend of gochujang spices, which can be enjoyed on beef, chicken, pork or grilled vegetables.
Alternatively, you could virtually hop across the pond to the sandy beaches of Jamaica, and enjoy a beach BBQ with a mild jerk marinade blended with scallions, hot pepper and pimento spices.
Each marinade is suitable for vegetarians and two are gluten free.
I received the Moriccan Harissa Marinade and the Jamaican Jerk Marinade.
Encona Jamaican Jerk Marinade is an authentic mild jerk seasoning, blended with tomatoes and spices for a distinctive jerk flavour without the heat! Perfect for the whole family to enjoy. It is available in a 180G jar and is gluten free, lactose free and suitable for vegetarians and vegans.
Encona Moroccan Harissa Marinade is a spicy and fragrant Moroccan inspired paste made with a blend of chilli puree, herbs and spices, to create a perfect aromatic North African style marinade. This is available in 180g jars and is also gluten free, lactose free and suitable for vegetarians and vegans.
The Jerk marinade makes for some really tasty chicken wings. Simply prepare your wings by clipping off the tips and jointing them and then placing in a bowl with the mariande for several hours before grilling or roasting. Finger licking good! It is not as hot as I was afraid it would be.
The Harissa marinade is quite spicy, but great on lamb steaks and skewers, and I absolutely loved it tossed with some sliced potatoes which I then panfried until golden brown and delicious!
We are terribly fond of chicken here in The English Kitchen. I think it is the one protein that we eat the most of and we probably have it at least twice a week. We may have a red meat once a week, or even less than that . . . and we always have fish at least once as well . . . but chicken, well, it's a real mainstay in our kitchen.
Sunday, 17 April 2016
We had the Sisters for a tea appointment the other night. It was the day after transfers and there was a new Sister in town. It was nice meeting her for the first time and spending some time together with both the girls. It is always a bit sad to say goodbye to the Missionaries when they leave, but it is also nice to meet the new ones. Such nice young people they are and I like to treat them extra special, and I especially love to feed them as you know!
Saturday, 16 April 2016
It's a good thing this recipe only makes two scones because if it made any more than that I would be in deep, deep trouble! These are fabulous! I found the recipe over on a page called Dessert for Two and it looked like it would be somethine we might enjoy and so I went for it!
Friday, 15 April 2016
I finally got rid of all the roast beef today by making this delicious casserole. It's very similar to a Pastitsio, which is a Greek Casserole using ground beef. My version has a delicious meat filling between two layers of pasta, with a cheese bechamel topping.
Thursday, 14 April 2016
I love broccoli. It happens to be one of my favourite vegetables. It wasn't something we ever had when I was a child. I think I was fully grown and married before I ever saw it, but it was love at first bite for me. I pretty much love it in every way shape or form, except over cooked. (I don't think anyone likes it that way and I can't say that I blame them!) Unfortunately at this stage in life, Broccoli doesn't always love me. It tends to play havoc with my diverticulitis and so I am very careful nowadays about how I eat it and when I eat it. Raw or sometimes even cripsy broccoli is not on my menu any longer.
Wednesday, 13 April 2016
I cooked a roast at the weekend and had plenty of leftovers afterwards, which doesn't make me sad in the least. I love leftovers almost more than I love the original meals!! In my opinion, leftovers taste twice as nice! I don't understand people who throw away their leftovers. They are missing out on real treasures! Yesterday I turned some of them into a tasty Pot Pie! NOBODY complained!
Tuesday, 12 April 2016
When there are only two of you in the family, making whole batches of things can mean a lot of waste unless it is something that can be easily frozen. Recipes which make only a few of anything are really best. Also as I am a person who has amost no willpower, its not a great thing to have large amounts of any kind of goodie in the house. I am very weak when it comes to tasty things.
Monday, 11 April 2016
I hardly ever cook a roast dinner on Sundays. By the time we get back from church and I call my mom, I am too tired, but I had taken a roast out yesterday and I stuck it into the slow cooker while we were at church and the next thing you know potatoes were roasting, swede was boiling, I had the peas and carrots on and a delicious gravy was made. I know I have shown you my yorkshire puds before, but the pictures were really pants and so I wanted to redo them. These photos are so much better than the original ones!
Sunday, 10 April 2016
On the surface this gingerbread might look quite unremarkable . . . but this is one case where you would be mistaken in thinking this gingerbread isn't great! The recipe is copied out in my handwriting and sitting my blue binder on a page which is splattered with years of use. I cannot tell you who Mrs Keller is, but I can tell you that she makes excellent gingerbread!
Saturday, 9 April 2016
I made these tacos today and was going to wait until Monday to show them to you, but they were so fabulously delicious that I just had to show them to you today! I just know that if you love tacos and you love chicken you will want to be making these for your family tonight!
Friday, 8 April 2016
Eat great and feel well all week long with the Intragram star everyone is talking about! I was recently sent a cookery book to review, entitled Elly Pear's FAST DAYS & FEAST DAYS, by Elly Curshen, foodie and proprieter of the hugely popular Pear Cafe! Having opened this cafe in March of 2006, running a supper club and pop ups, she soon found her weight creeping up and so she tried out the 5:2 philosophy of eating, which great results. In this new cookbook Elly shares some of her favourite, most exciting recipes fo reating well and enjoying food on both fast days and feast days.
Labels: cookbook review
I saw this recipe on my friend Mary's blog, Bunny's Warm Oven, the other day. It looked really delicious, but I am not fond of bone in chicken. Sorry . . . just not a fan. I decided to adapt it to use the boneless skinless chicken thighs which I had in the refrigerator, with excellent results!
Thursday, 7 April 2016
One of the nicest things about having a food blog is getting to try different things and then tell my readers about them. Recently I was went some of these tasty snack mixes from Jumble Bee to try out. Their Terrific Train Mix and their Tempting Tropical Mix.
First off I love the packaging . . . bright and colourful and I love the little see through window at the front so you can get a little peek at what is inside. Also . . .
They are fitted with reseal tape, and it works. Bonus!
As a Diabetic I need to have snacks to hand in case I start to have an episode and these are a really handy size to keep in the purse or the glove compartment of the car. We opened the Tempting Tropical Mix in the car the other day on our way home from a meeting. I was late getting my lunch so a few bits of this went down a real treat and stopped me from feeling all dizzy, etc.
Jumble Bee Tempting Tropical Mix - A tasty mix of Raisins, Dried Papaya, Dried Pineapple, Banana Chips, Brazil Nuts, Pumpkin Seeds, Cashew Nuts and Dried Coconut.
This was my favourite because it's so sweet and well varied in flavours and textures. Unlike some fruit, seed and nut mixes, this has a really nice proportion of dried fruit to nuts. Neither one overpowering the other, and the banana chips are crunchy.
Jumblebee Terrific Trail Mix - Raisins, Dried Papaya, Dried Coconut, Pumpkin Seeds, Cashew Nuts, Brazil Nuts, Dried Banana and Almonds.
Once again this is a great mix of fruits, nuts and seeds. I quite enjoyed this combination, and its also perfectly portable and easy to close up with again . . . a tape strip that you just fold the bag back and stick shut.
Everyone likes to have a nibble or snack when they’re feeling peckish, and these new grazing mixes from Jumble Bee are just buzzing with wholesome natural goodness. Whether you decide to stow one in your handbag for on the go cravings, or in your desk drawer to combat mid afternoon munchies, these snack packs are ideal. They even make a healthy tasty treat to pop in your little one’s lunch box. It's nice to have a healthy option to choose!
With eight different flavours available, you can choose from Blissful Banana Chips, Fabulous Fruit and Nut Mix, Juicy Jumbo Raisins and Sultanas, Juicy Jumbo Raisins and Almonds, Juicy Jumbo Raisins and Cashews, Tempting Tropical Mix and Magnificent Mixed Nuts.
Nab your snack pack today for £1.49, available from Sainsbury’s, Morrisons and Ocado.
My sister shared this recipe with me on facebook the other day. Lassy Buns. Delicious scone type/baking powder biscuit type of buns made with the goodness of molasses, cinnamon and a bit of cloves. This is a down East recipe and the type of bread which might be offered at baked bean suppers!
Wednesday, 6 April 2016
Chicken with Sweet Corn
I wanted to tell you today about a unique cooking school in the London area which offers private tutelage called Kitchen Heist. With the goal in mind of helping people to cook better, Kitchen Heist offers private cooking classes and private chef services at their customer's home kitchens. Their cooking classes are highly customizable. Menus, dates and times are all arranged with the client to suit them in the best way possible.
They also have an assortment of recipes available on their site to help to whet their customer's appetites ahead of time.
Tasty things like . . .
Winter-time Tomato Soup
Berry and Passionfruit Pavlova
To name but a few, and this very delicious looking smoothie, which I have adapted here for you. Boy would I ever love to tuck into that right now! It looks so fresh and tasty.
*Berry, Pear and Almond Smoothie*Serves 1
Steak alla Puttanesca
Their lessons are great, whether you are new to the kitchen or a foodie who simply wants to improve your cookery skills. They take into consideration that everyone has favourite ingredients, dishes and cuisines as well as varying cooking skills, therefore each lesson is customized to suit the individual. You can choose from starters, main courses, desserts, bread and snacks.
Lessons can focus on quick and easy to prepare family meals or fancy dinner party dishes. It is completely up to the individual. The classes are also great for couples, so if you like cooking with your partner, or even with a friend, you are welcome to invite them to join the class. It is an amazing value for two at the same price.
To find out more about their classes, and other options check out their website at Kitchen Heist.
Labels: Cooking Classes
Tuesday, 5 April 2016
I threw together this delicious salad at the weekend, using some fruit which I had left in the refrigerator, a bit of pasta and some leftover chicken and a few other odds and sodds. Spring has me craving salad. This was light and flavourful and yet hearty enough to make a meal. The lemon and poppyseed dressing is a dressing that goes well on a lot of salads, but it especially went well on this.
Monday, 4 April 2016
I threw this delightful dish together at the end of the week last week. I had a broccoli crown in the refrigerator that really needed using up and I was wanting to eat something healthy. I also had a couple of leeks that were almost past their best and so I wanted to use them as well.
Sunday, 3 April 2016
I baked these lovely Plum Muffins the other day, using some South African Plums I got on offer from the shops. I can't wait to bake them again when the plums on our own plum tree are ripe! (More than a few months off) It really was a beautiful muffin recipe, one of the best I have ever baked. I got it from the new cookery book entitled, Grow Your Own Cake, recipes from plot to plate, by Holly Farrell.
Saturday, 2 April 2016
Sometimes you just crave a cookie. I do at any rate . . . and I am a diabetic, so cookies aren't really something I like to keep in the house. They have a habit of getting into my mouth and that's not a good thing. I try hard to be good . . . but sometimes it is just really, really hard to be good.
Friday, 1 April 2016
This is a delicious loaf cake that I baked a week or so ago and am only now just getting to show you. I have adapted the recipe from a National Trust Cookery book, entitled, "Good Old-Fashioned Cakes," by Jane Pettigrew. It is said that this recipe dates back to the 17th century, so its a very old recipe indeed!