Recipezaar: English,Comfort Food recipes

Beef With Black Olives Pie

Tue, 06 Jan 2009 01:58:13 -0500

Making this pie is a joy, as the smell of the Moroccan spices fill the house. If you like a bit of heat, add a teaspoon of harissa with the spices. It is also fabulous served with saffron mash. Recipe from the book Sophie Conran's Pies. -- posted by English_Rose

Spiced Beef Soup

Tue, 06 Jan 2009 02:03:27 -0500

A warming mildly spiced soup, packed with flavour. -- posted by English_Rose

Baked Sausages With Leeks, Apples and Cider

Tue, 06 Jan 2009 18:25:20 -0500

This is a wonderfully warming dish. Because it's a quick midweek dish, throw it in the oven without browning the sausages first. -- posted by English_Rose

Turkey and Sweet Leek Pie

Wed, 07 Jan 2009 18:43:33 -0500

This is a Jamie Oliver recipe that is really simple and very tasty. I don't bother with the chestnuts in the pastry, just to save time. Great for leftover turkey from Christmas or Thanksgiving, but worth cooking some especially for it too. A lovely family recipe that everyone will enjoy. -- posted by Noo

Sausage and Bean Bake

Wed, 07 Jan 2009 18:47:46 -0500

A simple bean casserole thats perfect for a family supper - with very little washing up! Serve with baked potatoes or pasta or lots of crusty white bread. Kids love this. Veggie / Quorn sausages can also be used. -- posted by English_Rose

Omelette Arnold Bennett

Wed, 07 Jan 2009 18:59:45 -0500

For a traditional British dish, try this recipe for a classic Omelette Arnold Bennett, tastily flavoured with smoked haddock. -- posted by English_Rose

Cider - Orchard Rarebit

Wed, 07 Jan 2009 19:06:51 -0500

In its classic incarnation, a rarebit is simply cheese, melted on buttered toast, with a ladleful of mulled beer, claret or cider poured round and allowed to soak into the crumb. During wartime, rarebits were often based on a white sauce because this made the precious cheese go further. But it's not necessary these days, when you just want to cook up something simple for supper. In this adaptation of the classic recipe, the cider is melted with the cheese and the bread cases stop the mix running away as it melts. This excellent supper-time dish is delicious accompanied by buttery, fried apple slices and a dollop of honey mustard. -- posted by English_Rose

Pork and Apple Bake

Sun, 11 Jan 2009 12:28:03 -0500

This one-pot supper is perfect for families. The magical combination of pork and apple turns a simple supper into a real treat. Plus, using only one pot reduces the washing up, so everyone should be happy! -- posted by English_Rose

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

Sun, 11 Jan 2009 13:00:55 -0500

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way! -- posted by French Tart

Apple and Cinnamon Crunch Cake

Sun, 11 Jan 2009 13:05:40 -0500

Serve warm with ice cream or cream or cold as a tea time treat. -- posted by English_Rose

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

Oxford Marmalade

Sun, 11 Jan 2009 21:42:33 -0500

This famous chunky marmalade is a beautiful red-gold colour and delicious spread on hot buttered toast. Seville oranges are a seasonal fruit that are available in January. The orange's thick, rough skin, the flesh is extremely tart and packed with seeds; it is not an eating orange, but its high acidity offers perfect setting power for preserves. Seville oranges can be frozen, so those pushed for time post-Christmas can pop a bag in the freezer and make use of this very special, often undervalued fruit at a later date. -- posted by Lostfairy

Sticky Onion and Sausage Baguettes

Mon, 12 Jan 2009 10:00:29 -0500

A quick,easy and yummy lunch or snack!! -- posted by Noo

Cheese on Toast - Cheap and Cheerful British Toasted Cheese

Wed, 14 Jan 2009 22:27:25 -0500

Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue! -- posted by French Tart

Chicken Breasts Stuffed With Sage and Mustard

Sun, 18 Jan 2009 01:48:10 -0500

Chicken breasts stuffed with fresh sage and mustard butter, wrapped in prosciutto and served with a white wine sauce. Perfect for a dinner party. Serve with mashed potato to soak up the lovely sauce! -- posted by English_Rose

All-In-One Cauliflower Supper

Tue, 20 Jan 2009 18:08:10 -0500

Here is an updated version of a popular dish that everyone is sure to enjoy. It is a very quick and convenient as it uses a ready-made fresh cheese sauce. Just add your choice of sausage or salami. -- posted by English_Rose

Canyon Ranch's Baked Fish & Chips

Thu, 22 Jan 2009 16:45:52 -0500

This is a delicious, healthy recipe that does not sacrifice flavour. Recipe is from the cookbook, "Canyon Ranch Cooking: Bringing the Spa Home", by Canyon Ranch & Jeanne Jones. -- posted by blucoat

Pot Roast Chicken With Mushrooms and Marsala

Sun, 25 Jan 2009 23:41:48 -0500

This is an incredibly simple, practical, yet very stylish way to cook a whole chicken. The finished dish is juicy and tender and the sweet mushroom juices make a wonderful gravy. Marsala is an Italian fortified sweet wine, if you prefer you can use sweet sherry instead. Serve with buttery mashed potatoes and steamed seasonal veggies. Any leftovers will make delicious and freezable pot pies. Shred the meat from the bones and stir back into the mushroom and Marsala gravy. Spoon into small pie dishes or large ramekins and top with a puff pasty lid (use sheet of ready rolled) bake at 375F until puffed, golden and piping hot. Always take meat out of the fridge at least 1 hour before roasting so it will cook evenly and not spend the first 20 minutes in the oven coming to room temperature. -- posted by English_Rose

Apricot Flapjacks

Tue, 27 Jan 2009 18:22:13 -0500

Sweet, satisfying and healthy, these apricot flapjacks will be a hit with kids and adults alike. -- posted by English_Rose

Easter Cookies

Tue, 27 Jan 2009 19:50:00 -0500

Fruity spicy little cookies - great for easter ot anytime! -- posted by English_Rose

Honey-Mustard Chicken Pasta Salad

Fri, 06 Feb 2009 15:06:17 -0500

Great for work or picnics. There is a chance you will already have most of the ingredients for this salad in your storecupboard and fridge. -- posted by English_Rose

Honey Mustard Chicken Pot With Parsnips

Fri, 06 Feb 2009 15:46:02 -0500

An easy one-pot dish to make after work. Add more honey if you like sweet sauces. If you have time, this caaserole will gently bubble away for up to 90 minutes. The meat will be very tender and fall off the bone. -- posted by English_Rose

Sausage Casserole (Oamc)

Sat, 07 Feb 2009 12:57:01 -0500

This casserole will freeze for up to one month once cooked and cooled. Defrost and reheat in a medium oven, covered, for 20-30 minutes. Serve with garlic bread. -- posted by English_Rose

Beet and Chocolate Cake

Sat, 07 Feb 2009 12:57:57 -0500

Beets are actually very sweet and keep this rich chocolate loaf wonderfully moist. Make it for your friens, then ask them to guess the mystery ingredient! Delicious at teatime or as a dessert. -- posted by English_Rose

Crunchy Coronation Chicken Salad

Sat, 07 Feb 2009 13:00:30 -0500

If you have time, toss the chicken in the curry spices and oil in the morning then leave in the fridge all day to marinate. -- posted by English_Rose

Honeyed Winter Salad

Sun, 08 Feb 2009 23:27:26 -0500

Colourful, tasty and a good mix of textures. Make it cheesy by tossing in 2oz crumbled goat cheese or feta through the vegetables before serving. -- posted by English_Rose

Fish Pie - Trout

Mon, 09 Feb 2009 00:11:03 -0500

We swap eggs from our hens for fresh water trout from our neighbours next door. -- posted by Tinyclanger

Spiral Bake With Cheesy Topping (Oamc)

Sat, 14 Feb 2009 16:02:57 -0500

A filling, flavoursome and freezeable pasta bake with ground beef, lots of cheese and a dash of Worcestershire sauce. Any type of pasta shape works well for this recipe, including penne, macaroni and bows. To freeze: Prepare from steps 2-5, then allow mixture to cool completely. Cover thedish well and freeze for up to 1 month. Defrost, then bake, allowing a little extra cooking time. -- posted by English_Rose

Orange Marmalade Cake

Mon, 16 Feb 2009 01:11:36 -0500

A moist orange marmalade cake with a lovely creamy frosting. -- posted by English_Rose

Yummy Scrummy Carrot Cake

Mon, 16 Feb 2009 01:19:40 -0500

The lightest and most enticingly moist carrot cake you will ever come across - just find a good hiding place for it! Can be frozen too! -- posted by English_Rose

Creamy Mustard Pork

Mon, 16 Feb 2009 01:52:06 -0500

A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles -- posted by English_Rose

Gluten-Free Beef Cobbler

Mon, 16 Feb 2009 09:55:18 -0500

A delicious meat dish made all the better by being gluten-free. -- posted by English_Rose

Potato Wedges With Curry Sauce

Tue, 17 Feb 2009 08:01:39 -0500

This creamy curry sauce makes a perfect dipping partner for crispy potato wedges. Sauce can be frozen or made up to a day ahead. VARIATION: Bake some small sweet potatoes and serve them split and filled with the curry sauce. -- posted by English_Rose

Cauliflower Cheese Soup

Tue, 17 Feb 2009 11:36:10 -0500

A perfect winter warmer. Can be frozen for up to one month, without the cheese. -- posted by English_Rose

Spicy Potato Soup

Tue, 17 Feb 2009 12:05:31 -0500

A substantial winter soup by Gary Rhodes that packs a bit of a punch. Recipe from Gary Rhodes Time to Eat. -- posted by English_Rose

Hazelnut Dressing / Vinaigrette

Wed, 18 Feb 2009 10:58:54 -0500

A light, citrussy dressing, perfect for green salads or steamed green veggies. -- posted by English_Rose

Zucchini Salad

Sat, 28 Feb 2009 01:42:30 -0500

This zucchini salad is the perfect barbecue accompaniment. -- posted by English_Rose

Foolproof Slow Roast Chicken

Sat, 28 Feb 2009 01:57:19 -0500

Slow-roasting is a great way to keep the chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour too. -- posted by English_Rose

Rarebit Pork Chops

Sat, 28 Feb 2009 10:38:04 -0500

Just four ingredients in this quick and tasty midweek meal idea. Make it with fish: Spread the topping over fillets of firm white fish or salmon, then cook in the oven or under the broiler until the fish is cooked through and the cheese melted and bubbling. -- posted by English_Rose

Pork Chop Melts

Sat, 28 Feb 2009 10:38:52 -0500

Succulent, broiled pork chops with rich, creamy, melted blue cheese - ready in less than 30 minutes. -- posted by English_Rose

Chicken Casserole With Red Wine, Ham & Peppers

Sun, 01 Mar 2009 17:47:25 -0500

This rich, tomatoey chicken dish is full of flavour - and it improves with freezing. To freeze: Cool completely, transfer to a freezer container, seal and freeze for up to two months. To serve, defrost thoroughly in the fridge overnight before reheating at 350F for 45 mins, or until bubbling hot. -- posted by English_Rose

Steak Supper for Two or More

Sun, 01 Mar 2009 17:47:30 -0500

End the day with this special steak supper. -- posted by English_Rose

Chicken & Mushroom Puff Pie

Sun, 01 Mar 2009 17:48:20 -0500

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

Crumbly Chicken & Mixed Vegetable Pie

Sun, 01 Mar 2009 18:02:21 -0500

Let your children pick and choose which veg they like best for this delicious pie. -- posted by English_Rose

Spring Fish Pie

Sun, 01 Mar 2009 18:02:33 -0500

A special after-work supper treat - easily doubled if you've got friends over. You can use other fresh fish, such as salmon, instead of the cod. Or try using smoked fish, such as diced smoked haddock or flaked smoked mackerel. -- posted by English_Rose

Cherry Bakewell Cake

Sun, 01 Mar 2009 18:04:03 -0500

Based on the classic english bakewell tart. If you know someone who likes almonds and cherries, then they will just love this cake its full of almond flavour and sandwiched with cherry preserves. -- posted by English_Rose

Cheese & Honey Ham Jackets

Wed, 04 Mar 2009 14:42:01 -0500

This is another from Ainsley Harriott's Gourmet Express 1, sounds like pure comfort food! -- posted by **Mandy**

Apple Flapjack Crumble

Thu, 05 Mar 2009 16:14:13 -0500

Sweetening the apples with apricot preserves and orange juice makes it twice as fruity and adding a little syrup to the oaty crumble makes great little chewy clusters. You could use pears, plums or a mixture of winter fruits. A handful of blueberries is also good with the apples. -- posted by English_Rose

Summer Memories: Jumbleberry Crumble With Shortbread Topping

Sun, 08 Mar 2009 17:32:50 -0400

This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy! -- posted by French Tart

Sauce Messine for Fish

Wed, 11 Mar 2009 23:55:05 -0400

Elizabeth David's Sauce Messine is very good with boiled or grilled lobster, and with steamed asparagus. In Summer Cooking, published in 1955, Elizabeth David celebrated Britains liberation from wartime rationing with sauces that made joyously free use of the eggs, cream, butter and oil that had been in short supply for so long. Several are flavoured with tarragon and none better illustrates the new feeling of plenty than Sauce Messine, which she describes as perfectly exquisite served with poached fish. -- posted by English_Rose

Toad in the Hole (Sausages With Pastry)

Thu, 12 Mar 2009 18:08:59 -0400

Bring on the cholesterol medicine and heart attacks! But this is too good to not try once. A traditional English meal, named after an English pub game. English comfort food at it's best. Taken from Best of English Food and Cooking. -- posted by lazy gourmet

Mawmeny (Chicken Stew)

Thu, 19 Mar 2009 00:40:39 -0400

This dish looks very similar to any number of Indian recipes, small chunks of meat in a reddish-brown gravy. The fact that I tried it served over rice most likely added to this mental association. At a proper medieval dinner though, this would have most likely been served in a bowl over bread or toast. -- posted by Wylder

Beef Wellington so Tender!

Mon, 23 Mar 2009 12:10:16 -0400

Tender beef tenderloin encased in veggies, prosciutto and puff pastry. This is a 1/2 of a beef tenderloin. Be sure to trim all fat from it. -- posted by ~Rita~

Tarragon & Mustard Roast Chicken

Sat, 28 Mar 2009 17:11:28 -0400

A succulent chicken roast, full of herby flavour - the mustard adds a great new taste. -- posted by English_Rose

Chip Shop Curry Sauce

Fri, 24 Apr 2009 10:27:19 -0400

In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne

Wendy Richard's Chili Recipe - the Best Chili Ever!!!!!!!!!!!!!!

Mon, 27 Apr 2009 12:13:30 -0400

Are you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite! -- posted by BBCFan

Peanut Butter & Bran Muffins

Mon, 04 May 2009 11:56:48 -0400

A great way to get extra fibre into your kids (or you). It is very quick to make and chances are you already have the ingredients at hand. Chocolate chips were not in the original recipe, but I think they make all the difference. -- posted by Burgz

Cauliflower Cheese Soup

Mon, 04 May 2009 14:34:26 -0400

This is one of Jamie Oliver's recipes. It is delicious! My whole family loves this, even my 8 year old..and he doesn't usually eat soup at all!! I totally recommend adding the bacon as a garnish, it really finishes it off! -- posted by Sara 76

Macaroni Cauliflower Cheese Bake

Mon, 04 May 2009 14:38:31 -0400

This is one of Jamie Oliver's quick pasta meals, from his Ministry Of Food cookbook. You can either serve the dish unbaked so it is silky and gooey, or you can grill it so it has a crispy, golden topping. You can add a grated hard-boiled egg, flaked smoked haddock, or cooked prawns if you want. -- posted by Sara 76

Peanut Butter & Bran Muffins

Mon, 04 May 2009 14:44:01 -0400

A great way to feed bran to the kids. Uses very basic ingredients, and are quick and simple to make.WARNING: These are addictive. Chocolate chips are optional, but I think they make all the difference. -- posted by Burgz

Shepherd's Pie Revisited

Mon, 04 May 2009 20:13:37 -0400

Not your traditional version, but tasty nonetheless. Adapted from "Menu Makeover", Good Food Magazine, January 1987. Goes great with a nice glass of ale. -- posted by JackieOhNo!

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Fri, 15 May 2009 10:56:04 -0400

A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!! -- posted by French Tart

Jessica's Favourite Unctuous Oxtail Stew

Sun, 17 May 2009 02:45:22 -0400

Incredibly rich, unctuous oxtail stew, very flavoursome. I served with chive and parsley mash and a glass of red wine. Be good with crusty bread though an'all. -- posted by hoptonboy

Creamy Philly Porridge

Mon, 18 May 2009 14:50:23 -0400

This is a really simple way to do a lovely creamy porridge, found on a Kraft website, we love ours with golden syrup but you can use honey to top if you prefer. -- posted by **Mandy**

Lavender Ice Cream

Wed, 20 May 2009 20:12:30 -0400

A delicate ice cream, gently infused with the scent of fresh lavender flowers and tinged a pretty lavender color. Simple to make, with a classic custard base enriched with cream. Ensure that the flowers have not been sprayed. Cook time includes freezer time. -- posted by BecR

Marinated Pork Steaks

Fri, 22 May 2009 12:00:12 -0400

Pork loin steaks marinaded with herbs. Great with butternut squash mash. -- posted by English_Rose

Everything Cookies

Wed, 27 May 2009 22:31:10 -0400

Light, crispy, chewy, sugary cookies with a cinnamony, gingery, nutty taste. Other ingredients such as rolled oats, raisins, chocolate chips or any other ingredient of your choice can be added to taste. -- posted by the_allergic_chef

Faggots in Onion Gravy

Thu, 28 May 2009 15:29:05 -0400

These delicious meatballs can be made without the caul(pig apron) but it does help to retain moisture and gives an authentic taste. Best served with mashed potatoes or Pease Pudding - Yummy. This recipe is from Gary Rhode's Classic British Cookery. -- posted by lindseylcw

Cauli-Cheese Pasta Bake

Thu, 28 May 2009 23:18:30 -0400

What do you get if you cross cauliflower cheese with macaroni cheese? Comfort food heaven. -- posted by English_Rose

Twisted Chicken Wellington

Tue, 02 Jun 2009 16:46:31 -0400

This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken and just mix everything to gether about half way through and have found that not only is it much easier but also IMHO better. Due to running out of puff pastry I have aso found that this recipe is very good stuffed into egg roll wrappers. Cooking and Prep time is a rough estimate. -- posted by heres_johnni

Yorkshire Fat Rascals

Tue, 09 Jun 2009 01:17:37 -0400

As I live in Yorkshire I thought I should share this recipe with everyone around the world - as they're so tasty everyone should try them! They're a cross between a rock bun & a scone. Can be enjoyed at any time of the day. Some say they're best when still warm, cut in half & spread with butter. I like to eat them cold with butter, or as a treat with cream. -- posted by Wakey lass Lisa

Healthy Two Potato Fish Pie

Wed, 10 Jun 2009 02:20:08 -0400

My family and friends love this golden fish pie with a sweet potato topping, its also much healthier than some other fish pies as there is no cream or cheese but it is just as, if not, even more tasty.the bacon makes it! A complete meal in a dish and its packed with nutrients.perfect with a nice dry white wine too!! -- posted by Ozzy

English Style Spiced Beef Stew

Fri, 26 Jun 2009 03:19:23 -0400

This is probably the best beef stew I've ever made. My recommendation would be to double or even triple it, this wasn't nearly enough! The broth is rich, yet not too thick. I did throw in the vegetables at the same time as the meat. It was delicious! Source: About.com -- posted by Barenaked Chef

Berry Cobbler Cakes

Thu, 23 Jul 2009 01:41:19 -0400

Is it a cobbler or a cupcake or a muffin? You decide! Use any fresh berry that you love. If anything sticks to the pan just scrap it off an put it back on the cobbler. When place upside down on a plate they should have a slight dimple in the bottom perfect for holding ice cream or whippend cream. Adapted from a recipe I found on the web. -- posted by momaphet

Lavender Herbal Tea Blend

Mon, 03 Aug 2009 11:35:48 -0400

A calming, soothing, and restorative blend using three of my favorite herbs--lavender, mint, and lemon balm! Makes 2 lovely cups of tea or tisane. You can add a tea bag of your choice to make a stronger tea if you wish, and add another cup of water to make 3 cups of tea. Would be wonderful served with recipe #383209. -- posted by BecR

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Traditional Jersey Bean Crock: the Original Baked Beans

Tue, 01 Sep 2009 14:25:13 -0400

Jersey is the largest of the Channel Islands.The island is usually the hottest place in the British Isles during the summer months, with the temperature averaging a few degrees higher than the mainland. As the island is neither part of the EU or the UK, it is a popular 'duty-free' destination. Jersey has a rich and varied history, with several wars and invasion attempts over many centuries.The island was part of the Duchy of Normandy in the 10th century and became part of the Anglo-Norman realm in 1066. The island's history is reflected in the French road names and typical Jersey surnames, as well as in the many historical French artefacts and monuments that can be found around the island. This is a traditional recipe, and no self-respecting Jersey woman would be without her earthenware bean crock, or casserole, in which to cook one of the most filling and tasty of all the island's recipes. So popular was this bean dish that every farmhouse had its bundles of drying French beans hanging from the rafters waiting to be shelled in the long winter evenings. Town folk used to hang their beans in the garage. For some Islanders this was a traditional supper dish; others had it for Sunday breakfast. Mr. Heinz is supposed to have taken the idea for his famous baked beans from the bean crock of Jersey emigrants in Canada. Prep time includes the overnight soaking for the beans. (This adapted recipe is originally from the Jersey Tourism Website.) -- posted by French Tart

Beef and Beans With Oaty Cheese Crumble

Thu, 03 Sep 2009 12:08:03 -0400

This is delicious, economical, filling family food. The cheesy oat crumble works really well with the ground beef. If you prefer, you can leave out the beans and add extra vegetables instead and you can add pumpkin and sunflower seeds to the crumble for extra crunch too. -- posted by English_Rose

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Terrific and Tasty Tidy Friday Pan Fry!

Wed, 09 Sep 2009 17:41:32 -0400

Another BRILLIANT idea from Nigel Slater and his new programme, "Simple Suppers". I love the idea of this, and can see all sorts of possibilities for what to "raid" from the fridge at the end of the week. I like his suggestions for bacon and bangers, and especially when served with crisp, green cabbage. An excellent, hearty supper dish and one that would be great for the children too - the greens being "hidden" amongst all the spuds, bacon and sausages etc! (By Nigel Slater. From Nigel Slater's Simple Suppers.) -- posted by French Tart

Somerset Meatloaf

Wed, 16 Sep 2009 17:41:18 -0400

Pork, apples and ginger make this meatloaf a little bit of Somerset. -- posted by Tinyclanger

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

Shrimp Cocktail With Whiskey Mayonnaise

Mon, 21 Sep 2009 13:27:04 -0400

This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce. -- posted by English_Rose

Mulligatawny Soup

Mon, 21 Sep 2009 13:29:32 -0400

A classic Anglo-Indian soup which is great to make during the winter months as it can become a complete meal when served with some good crusty bread. Varations/Additions: Garnish the soup with a little cooked long grain rice; Sweeten the flavor with a little mango chutney before blitzing; Cook some chopped apple in the soup for a sweeter flavor. -- posted by English_Rose

Chicken Winter Casserole

Tue, 22 Sep 2009 13:39:10 -0400

This all in one casserole combines chicken and vegetables in a rich tomato sauce. -- posted by English_Rose

Cock-A-Leekie Soup

Wed, 23 Sep 2009 14:26:15 -0400

An old Scottish favourite - simple to make and a great dinner party appetizer. -- posted by English_Rose

Beef Stew With Green Peppercorns

Tue, 29 Sep 2009 13:43:17 -0400

Perky green peppercorns add bite and depth of flavour to this hearty casserole. -- posted by English_Rose

Plum Orange and Almond Cobbler

Mon, 05 Oct 2009 17:15:30 -0400

This easy cobbler recipe is from BBC Good Food magazine. The syrup tends to boil over while baking so put a cookie sheet underneath to catch the drips! -- posted by Irmgard

Country Chicken Casserole

Wed, 07 Oct 2009 14:13:37 -0400

An easily prepared tasty casserole, ideal for a family meal. -- posted by English_Rose

Chicken in a Balsamic and Orange Sauce

Wed, 21 Oct 2009 12:38:26 -0400

Serve with rice and a green salad. -- posted by English_Rose

Foolproof Slow Roast Chicken

Wed, 21 Oct 2009 12:48:35 -0400

Slow roasting is a great way to keep the chicken nice and moist. Adding potatoes to the roasting tin infuses them with plenty of flavor too. -- posted by English_Rose

Cold Weather Hotpot

Wed, 21 Oct 2009 12:49:39 -0400

A great, comforting midweek meal with plenty of healthy ingredients. -- posted by English_Rose

Spicy Root and Lentil Casserole

Wed, 21 Oct 2009 13:38:28 -0400

A brilliant way of using any leftover root vegetables. A quick, filling and healthy winter warmer. -- posted by English_Rose

Buckingham Palace Scones

Wed, 21 Oct 2009 13:41:32 -0400

!!!!!!!!!!!!!!!!!HAPPY BIRTHDAY BARBARA!!!!!!!!!!!!!!!!!!!!! "What better for this Buckingham Palace than a scone recipe from the lovely Kew Royal Botanical Gardens Maids in Waiting Reportedly from the restaurant across from the Kew The Maids in Waiting (I think that is the name) in KEW right across the street from the Royal Botanical Gardens ..they also make these wonderful little cakes called Maids in Waiting!! otherwise, the Orangerie in Kensington." The above was from my friend Katharine who came over to the house with more friends, to make me a post party brunch. What a kind and thoughtful present! We all had a wonderful time. I relaxed with one of my friends in the parlor, while the others cooked. This is why they called the scones, "Buckingham Palace Scones". -- posted by Sweetiebarbara

Pork Chops With Mustard & Shallot Sauce

Thu, 22 Oct 2009 17:58:20 -0400

A creamy midweek treat low in carbs and deliciously indulgent. -- posted by English_Rose

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

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

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Old-Fashioned Baked Egg Custard Tart With Nutmeg

Traditional Jersey Bean Crock: the Original Baked Beans

Beef and Beans With Oaty Cheese Crumble

Inspirational Goat's Cheese on Garlic Ciabatta Toast

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