Recipezaar: Cuisine,English recipes

Balsamic Roasted Sausages

Wed, 28 Oct 2009 17:19:31 -0400

All-in-one pan-roasted sausages, mushrooms and tomatoes. -- posted by English_Rose

Chicken and White Wine Casserole (Oamc)

Wed, 28 Oct 2009 17:20:58 -0400

A winner taste-wise and it'll cu down on the washing up too! Can be frozen for up to three months. -- posted by English_Rose

Simple One Pan Tuna Bake

Wed, 28 Oct 2009 17:26:54 -0400

Really hearty and filling, this is enough for even the hungriest of families and it is a brilliand storecupboard standby. -- posted by English_Rose

Hannah Obee's Salted Caramel Chocolate Cake

Mon, 02 Nov 2009 10:53:55 -0500

This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;) -- posted by Manami

Jamie Oliver's Yorkshire Puddings

Mon, 02 Nov 2009 10:56:01 -0500

This is from Jamie's Ministry Of Food cookbook. Great served with roast beef & gravy! Cooking time does not include 30 minutes of resting time. -- posted by Sara 76

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Mushroom Omelet

Sat, 07 Nov 2009 12:59:04 -0500

A quick, tasty meal for two. -- posted by English_Rose

Bacon and Mushroom Stir-Fry

Sat, 07 Nov 2009 13:01:36 -0500

A quick and easy dinner thats ready in only 20 minutes. -- posted by English_Rose

Chestnut Roast With Steamed Vegetables

Sun, 08 Nov 2009 19:17:26 -0500

Thsi recipe came from the BBc show, you are what you eat -- posted by GingerlyJ

Beets, Leeks and Onions

Wed, 11 Nov 2009 10:34:03 -0500

This delicious side dish is courtesy of Gordon Ramsay. -- posted by Irmgard

Lardy Cake

Fri, 13 Nov 2009 17:13:18 -0500

This recipe has been in my family for at least 4 generations, since at least the 1870s. It is recommended that it be served hot, with real butter. The amount of honey is a guess - the original recipe said "Honey to drizzle" but didn't give a quantity. -- posted by SnoBahr

Christmas Plum Pudding

Mon, 16 Nov 2009 01:02:04 -0500

I grew up eating plum pudding at Christmas. We used to scour three states to buy the canned stuff before it got sold out. Then I was given this recipe by a friend, and commercial plum pudding has not crossed my lips again. It is well worth the time it takes to gather the ingredients and make the pudding. -- posted by cookcathy

Popovers

Fri, 20 Nov 2009 16:38:50 -0500

Based on a recipe from one of my very first cookbooks: The Encyclopedia of Creative Cooking. These are very nice popovers, and go well with prime rib of beef, in which case I substitute the beef fat renderings for the shortening. -- posted by mersaydees

Curried Rice With Smoked Salmon

Sun, 22 Nov 2009 17:57:52 -0500

The idea for this quick dinner is based on a popular English brunch dish. If you don't have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed. -- posted by Irmgard

Louise Read's Coffee-Crunch Cake

Sun, 22 Nov 2009 18:30:39 -0500

This recipe pairs a nutty meringue with coffee-flavored Victoria sponge, the ultimate holiday, special occasion, or birthday cake. No wonder it made it into the top 3 in the 20th Birthday Cake Competion at bbcgoodfood.Now, I know why the English rave about their Victoria sponge - it is luscious and pleasant tasting! :) -- posted by Manami

Beef, Guinness and Mushroom Stew

Sun, 22 Nov 2009 19:30:30 -0500

On a cold winter night try this warming winter stew, slow-cooked tender beef in a rich Guinness gravy. -- posted by English_Rose

'pizza' Shepherds Pie - Weight Watchers

Mon, 23 Nov 2009 14:15:11 -0500

I call this pizza shepherds pie because the first time I made it my husband said the cheese made it taste like pizza. The consistancy of the meat mixture should be thick, but not dry. 6 Weight Watchers points per serving if using the leanest minced beef available and low fat Mozerella. -- posted by angellore

Chicken Stew (Mancunian and Economical)

Mon, 23 Nov 2009 16:27:02 -0500

i made this from leftover roast chicken and leftover leek and potatoe soup (vegan), so my measurements are an estimate really, but use your initiative if it needs more water add more etc etc. intermediate cooks will get the idea, also you can add a dash of wine or lemon juice would be nice in this. The old lady (lillian) who we used to look after used to add a tin of campbells condensed chicken soup to her stew, you would do this, one day ill out on her roast chicken casserole and roast pheasent. -- posted by pornstarbarbie

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Turkey, Ham and Mustard Bake

Fri, 27 Nov 2009 09:15:22 -0500

This warming bake, rich with sherry and mustard, will use up the Christmas / Thanksgiving leftovers. -- posted by English_Rose

Apricot & Hazelnut Stuffing

Fri, 27 Nov 2009 09:25:52 -0500

Fantasic as part of the meal - so much more than just a stuffing for the turkey. -- posted by English_Rose

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Sat, 28 Nov 2009 14:49:09 -0500

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Delia Smith's Gratin of Celery With Stilton

Sat, 28 Nov 2009 18:09:43 -0500

I saw this recipe in Marks and Spencer's 2009 Christmas leaflet. It looked really interesting and I wanted to put it somewhere for future use. Stilton is a strong cheese like a blue cheese. So, if you can't find Stilton you can probably use blue cheese. She says that it could be either a side dish or a main vegetarian dish over brown rice. -- posted by Sarah_Jayne

My Beef and Beer Casserole

Sun, 29 Nov 2009 14:43:46 -0500

A winter warmer that is economical and reheats well. There are many recipies for beef and beer casserole, this is mine. -- posted by Tinyclanger

Rabbit and Pork Casserole

Sun, 29 Nov 2009 14:45:49 -0500

Rabbit can be dry some times so here it is cooked with belly pork and cyder to create a warming substantial casserole. Reheates well. Serve with mashed potatoes and a green vegetable. -- posted by Tinyclanger

Marmite and Cheese Bread

Sun, 29 Nov 2009 21:18:09 -0500

Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time. -- posted by Sharon123

Parsnip Soup

Mon, 30 Nov 2009 02:04:53 -0500

Simple parsnip soup, good on a cold, wet and windy day. Serve with bread and butter. -- posted by Tinyclanger

Christmas Leftover Pie

Mon, 30 Nov 2009 14:10:59 -0500

The perfect way to make the most of the festive turkey roast! -- posted by English_Rose

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Fish Soup, Duchess of Devonshire

Tue, 01 Dec 2009 18:12:06 -0500

This recipe is from Deborah, the dowager duchess of Devonshire. She is the youngest of the famous Mitford sisters. She once had tea with Hitler when visiting her sister, Unity, in Germany, but as she does not speak German she could not understand anything he said. She is now 89 and in her old age has become an Elvis Presley fan, having been to Graceland at least twice. When asked if she would rather have tea with Hitler or Elvis so replied "Elvis of course". Her home at Chatsworth is filled with Elvis memorabilia. -- posted by Dan-Amer #1

Pot Roasted Guinea Fowl With Calvados Cream and Apples

Wed, 09 Dec 2009 18:24:17 -0500

a delia smith recipe featured in the dec 2009 sainsburys magazine, i collect cook books, ive got her how to cook and i still go back to it cos although i can make you vegan cupcakes, setain, roast pheasant, barley and porcini muchrooms and risottos, i always forget how long to cook my egg for, she makes it perfect every time. this was published in mag as an alternative at xmas -- posted by pornstarbarbie

Celery Soup With Stilton (Delia Smith)

Sat, 12 Dec 2009 16:23:28 -0500

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent -- posted by pornstarbarbie

Spiced Apple Chutney

Tue, 15 Dec 2009 17:27:19 -0500

Probably one of the most popular varieties of homemade chutney. Apple chutney has a tangy, sweet flavour which is perfect with cheeses such as cheddar, cheshire or white stilton. -- posted by Tinyclanger

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Best Turkey in the World - Jamie Oliver.

Fri, 18 Dec 2009 01:42:52 -0500

This looked so fab on his Christmas TV special. I am making it for christmas lunch this year, and a few other of the recipes provided. Cannot give a guarantee that it will be as brilliant as it seems, but fingers crossed it is. I'll post the recipe for the stuffing too, but I guess you can use any favourite recipes for stuffing you like if you want to. Make the butter and apply the night before cooking. The amount of butter required will depend on the size of the bird. For a 6 kilo turkey, around 150g-200g is used. approx 30 minutes per kilo on 400 plus 20 minutes at the end. Preparation time based on preparing the butter, spreading it, and packing the turky with stuffing. No refridgeration time, or stuffing prep. Cooking time based on a 5-6 kilo turkey. -- posted by JinxTheCat

Easy Boneless Pork Chop With an Amazing Flavour.

Fri, 18 Dec 2009 01:54:22 -0500

This is an easy recipe to make, you can prepare and store the coating/spread a week in advance and use as a marinade or coating for other meats through the week or thicken up with more butter and use to roast vegetables in. Fresh or Dried Sage and Rosemary can be used. I don't use a lot of garlic in this as I just like to taste a little hint, not a big kick. Preparation takes around 15 minutes and cooking will take around 60 minutes, leaving you time to help the kids get their homework finished, or have a cheeky glass of wine. Oh, This recipe is to serve 4 family members (1 pork loin each) -- posted by JinxTheCat

Layered Chicken and Mushroom Bake

Fri, 18 Dec 2009 07:59:43 -0500

A delicious and moist combination of chicken, vegetables and gravy in a simple, one dish meal topped with crunchy slices of potato. The liquid from the mushrooms keeps the chicken moist and the potatoes help to mop up any excess juices. -- posted by English_Rose

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf

Fri, 18 Dec 2009 17:49:04 -0500

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf. -- posted by French Tart

Truly British Brandy Butter: for Festive Figgy and Plum Pudding!

Sat, 19 Dec 2009 18:07:31 -0500

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. . -- posted by French Tart

Caramel Crumb Bars

Sun, 27 Dec 2009 08:28:52 -0500

This is an easy and delicious bar recipe with a light and flaky shortbread crust, a creamy caramel filling, and a crumb topping. The recipe is from the wonderful cookbook, "The Modern Baker," by Nick Malgieri and was chosen Top Cookie Recipe of 2008 by the Washington Post. It's Malgieri's favourite recipe in the book and it might just become yours too! Save the wrappers from the softened butter sticks to grease the parchment. Note that the flour measurement calls for it to be spooned into the cup and leveled off--this will give you a different amount of flour in the cup than the dip and sweep method and noticeably effect the texture of the crust. MAKE AHEAD: Store in an airtight container at room temperature if you are serving them within a day. Or wrap and freeze for up to 2 months, making sure to bring the bars to room temperature before serving. -- posted by blucoat

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Blueberry Muffins à La Alton Brown (Good Eats on Food Net

Mon, 28 Dec 2009 16:46:08 -0500

We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes! -- posted by Michelle from Central Time

Frozen Festive Vodka or Tequila Bottles With Herbs and Berries

Mon, 28 Dec 2009 17:05:20 -0500

Another GREAT Jamie Oliver recipe, and one that I am preparing for New Year's Eve! Jamie says you can use any spirits or liquor, but he suggestes vodka and tequila in his recipe. These bottles look SO festive and pretty, I plan to use holly, berries, bay leaves, fruit slices, ivy and woody herbs for my bottles this year. DO check that the liquor bottle fits INSIDE the plastic water bottle first! This recipe idea for serving liquor originates from Scandinavia. (Prep time is for freezing the bottles.) -- posted by French Tart

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

Scrumptious Shepherd's Pie

Tue, 29 Dec 2009 01:54:27 -0500

Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity. -- posted by AlmightyMooX

The Best Gravy You'll Ever Taste

Tue, 29 Dec 2009 14:00:39 -0500

The best gravy is also a very simple recipe. Please note that the ingredients listed, except the onion and butter, are what I assume you are going to be eating for your roast dinner, not what actually goes in the gravy. You'll understand why in the recipe. -- posted by Bunny Mazonas

Old English Wassail

Wed, 30 Dec 2009 10:55:56 -0500

This sounds like the perfect thing for New Years and imagine how your home will smell - heavenly! If making a 1/2 batch, I see no reason this couldn't be made in a slow cooker. From our local television news station, WCTV. Submitted by Chef Kevin Keating of Kesier University. -- posted by Kat's Mom

Golden Tea Buns (Sally Lunn Bunns)

Sat, 02 Jan 2010 16:51:48 -0500

This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading. -- posted by swissms

Beef Wellington Appetizers

Sat, 02 Jan 2010 23:44:43 -0500

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks. -- posted by *Kathy*

Creamy Lemony Green Beans

Mon, 04 Jan 2010 18:18:36 -0500

I had no idea what lemon curd was for a while, then I found bottles of it on the clearance pile at Stop & Shop. It is an English delicacy that is used in both savory and sweet dishes, and enhances the flavors of meats and veggies as well as making for a sweet toast and pastry spread. Hence, I used my favorite vegetable to experiment with lemon curd. Whole and cut green beans work, I like them tender but not mushy. -- posted by the80srule

Economical Beef Stew...

Tue, 05 Jan 2010 16:28:35 -0500

...but with no comprimise on the taste! This is a lovely stew that I make all the time, as it happens I'm posting this as I cook it - a great winter warmer. Originally it was just my basic recipe, how mama used to make it, but after seeing various combinations over the years, I've changed it slightly and now I don't think it get's any better. I use "casserole steak" for this and it's beautiful, and reasonably priced. You can use more expensive steak or cheaper cuts of beef, but this is already a lovely dish that is made at a very low cost. I add homemade cheese & chive dumplings (I'll post my recipe after I have posted this one) and put them into the stew 30 minutes before the meal is ready. Serves 4 - half the recipe for 2, half again for 1. -- posted by JinxTheCat

Bacon and Parsnip Soup

Wed, 06 Jan 2010 10:39:16 -0500

Parsnips give a silky texture to this delicious winter warmer. Serve with croutons and a swirl of cream if desired. -- posted by English_Rose

Creamy Celery Soup With Blue Cheese

Wed, 06 Jan 2010 10:49:12 -0500

Tangy blue cheese gives real bite and body to this tasty soup. Great served with warm crusty bread. -- posted by English_Rose

Pasta in a Mushroom Chilli-Cheese Sauce

Thu, 07 Jan 2010 01:07:24 -0500

This was one of those left-over improvs that turned up just perfect it got good feedback from my mum and my bro (a major good-review as he's hard to please with greens). Campbells soup along with some Chilli-cheese makes brilliant pasta sauce. Combined with some healthy greens and smoked sausage it makes an original tasting meal in pretty quick and easy fashion, the numerous ingredients are flexible so fire away. Feedback welcome! -- posted by J-mo Smith

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Pea Soup

Mon, 11 Jan 2010 13:11:19 -0500

A smooth and summery soup. Onion blended with frozen peas and stock and flavored with mint. -- posted by English_Rose

Garlic Mushroom Soup

Mon, 11 Jan 2010 13:18:21 -0500

Mushrooms, garlic and onion cooked with stock and white wine, flavored with thyme. -- posted by English_Rose

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Roasties for Sunday Lunch

Mon, 18 Jan 2010 00:41:26 -0500

These are the classic British roast potatoes which are a vital part of the British roast dinner. They are usually cooked in the oven with the roast meat, and will cook fine at whatever temperature you need for that - just adjust the cooking time. The cooking dish must be large enough to hold all the potatoes in a single layer. -- posted by SarahEmmm

Parmo Chicken

Mon, 18 Jan 2010 01:34:53 -0500

Parmo or Parmesan is a popular food dish primarily sold in take aways throughout North East England, especially popular in Middlesbrough, where it originated. Its original name was 'Escalope Parmesan' and is made from pork meat or chicken and is served both as a restaurant meal and a take-out snack, often accompanied by chips and a choice of salad, coleslaw or creamed cabbage. -- posted by Shesbittersweet

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval

(Lighter) Cottage Pie

Thu, 21 Jan 2010 13:24:30 -0500

In the winter cold, I always feel like heavy, stodgy comfort foods, but I know that I'll regret them when summer comes and none of my clothes fit. This cottage pie is a healthier version of the popular British dinner, which uses lean ground beef, and skim milk and margarine in the potato topping to cut calories. I serve it with carrots and peas. -- posted by Chef #601730

Tortilla Weekend Breakfast

Fri, 22 Jan 2010 11:49:14 -0500

This is a full English brreakfast version of the classic Spanish omelet conveniently cooked in one pan. -- posted by English_Rose

Chicken, Thyme and Shallot Casserole

Sat, 23 Jan 2010 13:00:41 -0500

Hearty, warming and very tasty family food. -- posted by English_Rose

Monday Supper! Curried Lamb and Chutney Rissoles/Patties

Mon, 25 Jan 2010 11:13:25 -0500

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy! -- posted by French Tart

Pork Chops Baked on Tomato and Rosemary Potatoes

Tue, 26 Jan 2010 12:43:15 -0500

These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe. -- posted by English_Rose

Propah Eastend Pie, Mash and Licqour

Tue, 26 Jan 2010 15:44:01 -0500

I'm an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good (or bad!) as the real thing! -- posted by Bunny Mazonas

Roast Tarragon Chicken and Vegetables

Tue, 26 Jan 2010 15:47:48 -0500

A family meal all cooked in one roasting tray. The chicken requires no maintenance once it is in the oven as the tarragon butter under the skin bastes the meat as it cooks, keeping it moist and succulent. -- posted by English_Rose

Roast Honey and Cumin Chicken

Wed, 27 Jan 2010 12:26:47 -0500

Sweet and sour supper in one dish! -- posted by English_Rose

Tartar Sauce Fish Cakes

Wed, 27 Jan 2010 13:22:18 -0500

These fish cakes are a meal in themselves, so just serve with a simple minted pea puree and arugula salad. -- posted by English_Rose

Maple Roast Chicken With Potatoes & Thyme

Thu, 28 Jan 2010 09:13:30 -0500

An easy one-pot dish combining sticky chicken with delicious roasted vegetables. -- posted by English_Rose

Chicken & Mushroom Puff Pie

Thu, 28 Jan 2010 11:29:46 -0500

This is just what you need on a cold night. Serve with creamy mashed potatoes. -- posted by English_Rose

Comforting Mushroom Soup

Thu, 28 Jan 2010 11:52:39 -0500

A satisfying and low-fat vegetarian soup. Can be frozen. -- posted by English_Rose

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Rose Elliot's Basic Crepes

Mon, 01 Feb 2010 10:30:20 -0500

From the kitchen of Rose Elliot, Britain's foremost vegetarian cookery writer. -- posted by Missy Wombat

Halloumi With Spiced Leeks

Mon, 01 Feb 2010 10:30:26 -0500

Serve with a salad, bread or rice. -- posted by Missy Wombat

Basic Potato Wedges

Mon, 01 Feb 2010 10:30:31 -0500

From Rose Elliot -- posted by Missy Wombat

Puy Lentils With Coriander and Hard-Boiled Eggs

Mon, 01 Feb 2010 12:31:37 -0500

From the kitchen of Rose Elliot, vegetarian cookery writer. Preparation time includes 40 minutes for cooking the puy lentils. However for those in a hurry, canned green lentils can be used. -- posted by Missy Wombat

Quick Beany Bake

Mon, 01 Feb 2010 12:31:41 -0500

From Rose Elliot's kitchen. A kid favourite. -- posted by Missy Wombat

Easy Vegetable Dal

Mon, 01 Feb 2010 12:31:45 -0500

From the kitchen of Rose Eliot. Serve with Indian breads or boiled rice. -- posted by Missy Wombat

Cumberland Sauce

Tue, 02 Feb 2010 13:11:38 -0500

Stir up an irresistible accompaniment to ham with this fabulous recipe for Cumberland Sauce. -- posted by English_Rose

Bloody Mary Cottage Pie

Wed, 03 Feb 2010 12:19:16 -0500

This recipe gives an old favourite a contemporary twist. -- posted by English_Rose

Baked Beans Balti

Wed, 03 Feb 2010 12:37:09 -0500

Baked beans get an Indian makeover! Serve with hot chapattis, naan, pitta bread or toast. -- posted by English_Rose

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

Cheddar and Bacon Loaf

Fri, 05 Feb 2010 07:49:09 -0500

Sunday morning and you're reading the papers, savoring the lovely aroma of fried bacon as you wait for your Cheddar and bacon loaf to finish baking. This easy recipe only takes 40 minutes from start to finish, with no yeast or kneading involved - so enjoy. -- posted by English_Rose

Steak Bruschetta With Dijon Mayonnaise

Fri, 05 Feb 2010 10:15:25 -0500

Bored with burgers? Then give this delicious and juicy open-topped steak sandwich a try. -- posted by English_Rose

Liver With Sage

Sat, 06 Feb 2010 09:04:42 -0500

Lamb's liver seasoned with fresh sage. -- posted by English_Rose

Chicken, Red Wine and Bacon Casserole (Oamc)

Sun, 07 Feb 2010 11:21:23 -0500

This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas. -- posted by English_Rose

Spicy Chicken & Bacon Pasties

Sun, 07 Feb 2010 11:38:49 -0500

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal served with a nice green salad. -- posted by English_Rose

Elegant Tarragon and Tomato Butter Tea Sandwiches

Mon, 08 Feb 2010 09:56:30 -0500

These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter. -- posted by French Tart

Victorian Watercress Tea Sandwiches for High Tea and Picnics

Mon, 08 Feb 2010 10:20:30 -0500

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have inlcluded a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then! -- posted by French Tart

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart

Chicken and Broccoli Soup

Mon, 08 Feb 2010 10:37:54 -0500

This is a creamy soup made filling with rice, chicken, broccoli and sweetcorn. Perfect for a cold day and a good way to get kids to eat some veggies! -- posted by English_Rose

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR