Recipezaar: English,Seasonal recipes

Calendar Girls Curvaceous Cranberry and Kumquat Sauce With Port

Tue, 25 Dec 2007 13:41:35 -0500

I don't know if any of the Calendar Girls actually make this sauce, but it was published in the Woman's Institute Christmas Cookbook, so it is possible that they may have made it! This is my own recipe based on that WI recipe - vibrant, curvaceous and colourful plump fresh cranberries cooked with fresh kumquats, port and orange juice - then throw in a cinnamon stick just for good measure! If you are making this for children or those who don't drink alcohol, just leave out the port and add extra orange juice. This sauce will sit quite happily in the fridge - once made - for up to a week; it can also be frozen - just take it out the night before you need to serve it, and thaw it overnight, then gently reheat on the day. -- posted by French Tart

Yum-O Black Eyed Peas

Wed, 02 Jan 2008 00:49:59 -0500

This is my favorite recipe for New Years Day Black Eyed Peas. This has lots of meat and veggies. I serve it with rice and sweet corn bread. -- posted by shonni11

Spicy Silverside With Honey and Lime Glaze

Thu, 03 Jan 2008 01:57:27 -0500

I hated silverside as a kid, it was horrible .But I put my bad memories aside to give it a try. The result was a mixture of a few cooking books. I luv it now and the leftovers for sandwiches are awesome. -- posted by PINK PRINCESS PAMMY

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

Thu, 03 Jan 2008 15:13:17 -0500

A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences. -- posted by French Tart

Jamie Oliver's Pineapple With Bashed-Up Mint Sugar

Fri, 04 Jan 2008 20:14:30 -0500

I first had this served to me a few years back when Jamie Oliver was just becoming known in the UK. I didn't think it would be good but I found it really tasty and very refreshing. Now I love serving it up to people that haven't tried it. It is best to serve this as soon as possible because it tastes its best when it is fresh and not sitting around. -- posted by Sarah_Jayne

Summer Pasta With Peas & Mint

Mon, 07 Jan 2008 17:25:34 -0500

This recipe sounds fresh and healthy and an nice alternative to tomato sauce covered pasta. This recipe was first published in the July 2006 issue of BBC Good Food Magazine. You could toss some thick slices of ham into it if you wanted meat in the meal. -- posted by Sarah_Jayne

Mini Coronation Chicken Pitas

Mon, 07 Jan 2008 21:06:42 -0500

Coronation chicken is a common sandwich filling in the UK. I never heard of it before I moved to the UK but I am now a fan. These mini coronation chicken pitas are low in fat and a good idea for a lunch or snack. -- posted by Sarah_Jayne

Blueberry Scones

Tue, 22 Jan 2008 23:22:43 -0500

These are delicious blueberry scones from Martha Stewart -- no, not my creation. The dough can be very sticky, so I recommend rolling and cutting them on a sheet of parchment paper. They will be slightly purple if you use canned blueberries, since they burst a lot more, but they are delicious either way. -- posted by Caught By the Taste Buds

Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Fri, 25 Jan 2008 18:31:44 -0500

First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme. -- posted by French Tart

Farmhouse Caramel Dumpling Pudding

Fri, 25 Jan 2008 18:44:38 -0500

An old-fashioned oven-baked dessert that does all the work (well, most of it!). Check out the variations listed and try something new each time! -- posted by Debber

Victorian Farmhouse Iced Tea

Thu, 07 Feb 2008 19:06:32 -0500

Definitely something the girls will love on a warm summer afternoon, sitting in the lawn chairs in dappled shade--watching the grass grow! Switch out the juice for a different flavor and have some variety! *Taste of Home* does it again!! (note: cooking time is "chilling" time) -- posted by Debber

Pirate's Grog

Fri, 08 Feb 2008 19:43:17 -0500

This is a very nice version of grog that I've been working on. You might want to add in some triple sec or if you've got it, rock candy syrup, if you've got sweeter tastes. -- posted by Allan Lee

Milky Bread Comfort Food

Mon, 10 Mar 2008 01:35:09 -0400

Easy comfort food for one, simple, quick, cheap, vegan and healthy. Very versatile, can be adapted to taste. I came up with it when I felt a bit down at uni and wanted something comforting but healthy, and came up with this. Now I do it all the time, it's great as a snack, dessert or even for breakfast. I've even made it for my teenage brother who only eats junk food, it's a great way for him to get calcium and wholegrains. -- posted by Rainbow*Bubbles

Raspberry & Lemon Spring / Easter Cake

Fri, 21 Mar 2008 02:57:09 -0400

This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty! -- posted by Um Safia

Braised Lamb With Anchovies

Mon, 31 Mar 2008 21:08:52 -0400

Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood. -- posted by English_Rose

Turkey Curry Burgers

Fri, 04 Apr 2008 16:46:31 -0400

Due to my dietary requirements I am always on the lookout for healthy and low fat twists on the fatty meals I used to enjoy. We like burgers and we like curries and so that was the inspiration for this healthier turkey curry burger. I serve them on buns with a bit of crisp lettuce and an extra teaspoon of the chutney spread over the each burger. -- posted by Sarah_Jayne

Very Nearly Fat Free Creamy Pineapple & Mint Cracker Spread

Fri, 04 Apr 2008 16:51:21 -0400

This was born when I really needed a sweet fix but couldn't spare the fat grams. I remembered another recipe I enjoyed in the past (and which is in my recipe collection here) where I liked the combination of mint and pineapple together. So, I got the food processor out and experimented a bit. I was pretty happy with the results. The cooking time doesn't include the chill time. -- posted by Sarah_Jayne

Apple and Stilton Soup

Wed, 09 Apr 2008 19:05:32 -0400

Excellent for when English apples are in season and stilton is ripening... i've not tried this, but will! -- posted by Luschka

Traditional Devon Cream Tea Strawberry Jam - Strawberry Conserve

Fri, 18 Apr 2008 02:25:31 -0400

A fabulous recipe for a soft set strawberry jam, or rather a strawberry conserve, where most of the fruit remains whole and is suspended in a delicious strawberry flavoured jammy syrup! This conserve reminds me of the traditional Cream Teas you get in the West country of England - especially Devon and Cornwall; a pot of tea served with fluffy fresh scones, butter, thick cream and this strawberry conserve. (Preparation time includes the 2 days allowed for the fruit to stand in the sugar.) This type of jam recipe is also very French, they tend to have a softer set jam here in France - it is lovely to see WHOLE pieces of fruit on your toast or scones! I also use this for steamed puddings - absolutely divine! -- posted by French Tart

Heritage Bread and Butter Pickle - Pickled Cucumber and Onions

Mon, 21 Apr 2008 01:17:39 -0400

An easy and old fashioned pickle that takes its name from the fact that this pickle goes so well with simple bread and butter, or sandwiches. This pickle must be stored in a DARK place, or the cucumbers will lose their colour, and it is best eaten after 2 months. I always try to have a jar or two of this colourful and tangy pickle tucked away in my pantry - as it makes fabulous sandwiches for teatime or picnics, as well as being an ideal accompaniment for simple suppers and light toasted snacks. This recipe is ideal when cucumbers are cheap or you have a glut in your garden. If you don't have time to wait before eating this, I also have a "quick" recipe for this type of pickle posted on Zaar: Recipe #245742 . -- posted by French Tart

The British Bulldog! Traditional Layered Beef Steak Suet Pudding

Thu, 24 Apr 2008 20:37:23 -0400

A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!) -- posted by French Tart

Classic Cottage Pie

Mon, 28 Apr 2008 01:33:42 -0400

A glorious cottage pie full of hearty flavor. Same as shepherd's pie but beef instead of lamb makes it a cottage pie. Classic comfort food, nothing hits the spot like this one when you need a soothing home cooked meal. -- posted by Korkin'

Jamie Oliver's Grilled Vegetables

Tue, 24 Jun 2008 16:56:08 -0400

The best grilled vegetables with taste! Most grilled vegies get soggy and taste like the dressing or marinade used with them rather than the taste of the vegie. This recipe gives you the opposite. Use whatever vegetables you like to grill and whichever herbs you have on hand or even citrus in place of the basil. This is from Jamie's Kitchen. -- posted by Trinkets

Super Sleuth's Secret Summer Wine Cooler - for Twissis!

Sat, 05 Jul 2008 00:57:44 -0400

A special drink that I made up for our wonderful cheerleader, who cheered the Cafe ZMAKK Gypsies on during ZWT4.......Twissis, this is hopefully a new wine cooler recipe for you, with a bit of a twist, TWIST eh?? Too funny! Enjoy it whilst revelling in almost 24 hours of sunlight in Iceland during the summer........maybe pop in a FRESH blueberry or two for a dramatic change! Serve this with a TWIZZLE stick and twirl the night away. (The preparation time is for the strawberries to freeze.) -- posted by French Tart

Hearty Sausage, Bean and Red Wine Casserole

Fri, 11 Jul 2008 18:58:27 -0400

A good wholesome and hearty dish that is so easy to throw together. Serve with some creamy mashed potatoes or try it with my recipe #292165 for a real winter warmer of a meal. -- posted by Noo

Roasted Parsnip and Parmesan Soup

Thu, 24 Jul 2008 18:25:47 -0400

From the Women's Institute Book of Soup that I borrowed from our local library. A slightly different parsnip soup -- posted by lindseylcw

Turkey and Wensleydale Soup

Mon, 28 Jul 2008 17:44:09 -0400

Just right for those Christmas leftovers, any crumbly cheese can be used. -- posted by lindseylcw

Sloshed Strawberries for My Valentine

Wed, 13 Aug 2008 16:49:11 -0400

Did you need a choice? Turn this into a smoothie at serving time by running it in the blender again OR scrape up spoonfuls into pretty serving dishes and drizzle with more WINE or ginger ale. Either way--this is sure to capture your Valentine's heart! Just watch out for those brain-freeze headaches!!! COOKING TIME = CHILLING TIME. -- posted by Debber

Roasted Pepper Soup

Mon, 18 Aug 2008 20:48:10 -0400

A very easy to prepare recipe that is great for lunch with some good bread and cheese. From BBC Good Food Magazine. -- posted by Irmgard

Desperate Housewives Secret Lemon Meringue Pie

Wed, 20 Aug 2008 02:17:13 -0400

Katherine Mayfair's secret recipe that made Bree Van De Kamp furious, because "the girls" liked the new neighbor's pie better than Bree's! Bree tried to break into her house to steal the recipe but was unsuccessful. I don't see an exact duplicate on Zaar so maybe it is a secret....not anymore! I like that it's not too sweet, and use Boyajian Lemon Oil in place of the zest, which gives it a strong lemon flavor. Cook time includes chill time. Adapted from Wisteria Lane. -- posted by ~Jen~

Spicy Elizabethan Pork Casserole

Tue, 30 Sep 2008 14:56:10 -0400

A good old-fashioned pork casserole flavoured with honey, dates, spices and fresh herbs. -- posted by English_Rose

Baked Stuffed Onions

Thu, 09 Oct 2008 18:49:43 -0400

This dish has been around since the Middle-Ages, but this recipe brings it bang-up-to-date for the 21st century, by using goat cheese and sun-dried tomatoes. -- posted by English_Rose

Baked Apple Pudding

Sun, 12 Oct 2008 02:13:46 -0400

This pudding, especially good on a crisp fall evening, is simple comfort food. I highly recommend vanilla ice cream on top! This recipe comes from a local newspaper. -- posted by D. Todd Miller

Harvest Festival - English Baked Stuffed Autumn Marrow/Zucchini

Fri, 17 Oct 2008 00:30:42 -0400

Harvest Home! A heart warming and traditional English recipe, which is a wonderful way to deal with those large marrows (zucchini) from the autumn garden! The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. This is an old family recipe, which always pleases and is regularly requested when these giant marrows are in season it is hearty and full of flavour and is wonderful when served with a hot tomato sauce, steamed fresh seasonal vegetables and piles of fluffy mashed potatoes. The preparation is a little time-consuming, but the stuffed marrow is then baked slowly in the oven, leaving you free to follow other pursuits. I have posted a full set of step-by-step photos with this recipe, it shows how easy it is to prepare and cook, as well as showing how delicious it looks when served piping hot at your dinner table! The title of this recipe was taken from memories of all the Harvest Festivals we had every year, that were held at school or the local parish church - marrows (LARGE zucchini) were always a BIG feature of the harvest display! -- posted by French Tart

Bramley Apple and Sticky Toffee Puddings

Fri, 24 Oct 2008 17:25:57 -0400

From the Bramley apple website. Bramleys are tart cooking apples, popular in the UK. Directions are for both microwave and conventional oven. Time given is for microwave, preparation does not include standing time -- posted by Tina and Dave

Mustard Chicken With Winter Vegetables (With Freezing)

Sun, 30 Nov 2008 22:50:20 -0500

This is a recipe I collected from the Christmas 2008 copy of BBC Good Food Magazine. It looks good and I wanted to put it here for safe keeping. The recipe says it can be frozen. -- posted by Sarah_Jayne

Cranberry & Sausage Stuffing Logs (Oamc)

Wed, 03 Dec 2008 00:18:49 -0500

I made two of these gorgeous rolled stuffing logs, one for Thanksgiving and froze the second to serve with my Christmas meal. The entire recipe makes 2 stuffing logs and there will also be a third portion left to stuff a turkey with, or to bake in a casserole. If you only want to make 1 roll, simply divide most of the ingredients by 3, except for the apple, egg, and bacon - use 1 small egg, 1 small apple, and 12 pieces of bacon, cooking time will remain the same. A bit tricky to roll up, but the final product is worth all your hard work.You can substitute fresh red currants for the cranberries or use dried cranberries or dried cherries if you prefer. Also, if you only have dried herbs, that is fine.. just add dreid versions to taste, perhaps a few spoonfuls of each. This gets sliced and looks so lovely with the center of berries. Adapted from a version I found in Good Food magazine. -- posted by HeatherFeather

Microwave Sticky Orange and Marsala Pudding (Xmas Pudding)

Tue, 09 Dec 2008 00:46:40 -0500

This is a delicious alternative to a traditional christmas pudding and is so quick and easy you won't belive how good it tastes. I got it off the internet last year and make it whenever I have a large number of guests around. I usually serve it with vanilla icecream or whipped cream (infused with some vanilla seeds) and people are always asking for the recipe! Try it out, you won't regret it! -- posted by angis

Steak and Kidney Casserole With Mustard Toasts

Tue, 09 Dec 2008 01:16:31 -0500

A warming casserole dish that can also be turned into a pie. Delicious and easy to make too. This dish can easily be turned into a delicious pie. Just spoon the meat and some of the gravy into a pie dish, top with ready-rolled puff pastry then glaze with beaten egg - pierce the top to allow steam to escape. Bake at 400ºF for 25-30 mins until the pastry has risen and is golden. Serve with the rest of the gravy. -- posted by English_Rose

Apple Crumble

Tue, 09 Dec 2008 22:02:18 -0500

Crumble is so cheap and easy to make - and it's the perfect pudding now the weather's turning colder. The big, big rule is never add the sugar to the crumble until the butter is rubbed into the flour. The reason is that the sugar and butter will cream - that means mix together, a bit like a sponge mixture, and the crumble will be heavy and more like pastry. So gently mix the sugar through with a spoon at the end - then just pour over the cooked apple. Do not pack it down: leave as light and fluffy as possible. -- posted by English_Rose

Fannie Taylor Harris' Wine Jelly

Sun, 14 Dec 2008 00:36:14 -0500

This recipe I am almost certain has English roots. The use of Blackberry wine is essentially Southern. I would guess the original called for sherry or port. Since the creator of this version was a good family friend I have eaten it many times in the past at Christmas. -- posted by Dan-Amer #1

Day After Christmas Cranberry & Nut Breakfast

Mon, 29 Dec 2008 22:07:14 -0500

This would be yummy for any day but it is Christmas inspired because I made it on Boxing Day morning out of leftovers I had floating around from Christmas day. Plus, after eating so much the day before it was kind of nice to start the next day with a healthy breakfast. If you use Splenda instead of sugar this is pretty diabetic friendly too. -- posted by Sarah_Jayne

Chickpea Flatcake With Honey Roasted Vegetables

Tue, 30 Dec 2008 00:16:53 -0500

This looks interesting and different. I am guessing you could fairly easily mix up the sort of veg you are roasting for the dish. I found it in the 2008 copy of 'Vegetarian Christmas' special put out by the BBC Good Food Magazine. -- posted by Sarah_Jayne

Chili Bean Ranch Pasties

Wed, 31 Dec 2008 18:19:32 -0500

These bacon and Cheddar pasties are packed full of flavour - kids and grown-ups alike will adore them! -- posted by English_Rose

Grandma Carol's Sugar Cookies

Mon, 05 Jan 2009 17:38:35 -0500

Grandma Carol used to make these every year along with other holiday cookies for her kids, and in turn for her two grandsons. She took great delight in baking up these sugar cookies yearly with her grandsons and helping them to decorated them. The tradition continues, as I baked these up for the first time, and my 20 year old son came in to help me with grandma's sugar cookies. It was fun. -- posted by cxstitcher

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

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

Triple-Shot Eggnog

Thu, 29 Jan 2009 23:27:59 -0500

Feel free to use pasteurized eggs if you are concerned about the risk of salmonella (which is very low in the United States) -- posted by KathyP53

Roasted Stuffed Onions - the Naked Chef, Jamie Oliver

Tue, 10 Feb 2009 15:19:03 -0500

Source: Food Network, The Naked Chef, Jamie Oliver. Serve with roast, steak or bratwurst. -- posted by swissms

Neal's Yard Bakery Parsnip Soup

Fri, 13 Feb 2009 14:25:21 -0500

Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side. -- posted by HeatherFeather

Zucchini Salad

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

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

Beef and Zucchini Bites

Tue, 10 Mar 2009 14:53:45 -0400

I am putting this here for when the abundance of zucchini arrive as they do most years. I found this recipe in a booklet called 'Mince Magic' put out by the British beef board. -- posted by Sarah_Jayne

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Use It or Lose It Smoothie

Sat, 28 Mar 2009 17:16:23 -0400

I bought a ton of fresh fruit at the start of the week and it is now Saturday and there is the odd bit of fruit still left in the fridge that must not have much time left in it. I hate throwing food away but know I won't get to eating it all one bit at a time before it goes off. So, I threw it all in the smoothie maker and decided to see what would happen. I ended up really enjoying the results. I used Greek yoghurt because it is what I had and my lactose intolerance doesn't flair up if I use it. I am sure you could use any fat free yoghurt though. This made two big smoothies for me but could easily be four smaller ones. -- posted by Sarah_Jayne

Trifle With Fresh Raspberries, Blueberries and Strawberries

Mon, 30 Mar 2009 18:18:49 -0400

Entered for safe-keeping. By Darlene White in "Grow" by www.vegetablegardens.com. -- posted by KateL

Gordon Ramsay's Salmon With Baked Herbs & Caramelized Lemons

Sun, 05 Apr 2009 02:19:11 -0400

I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish. -- posted by Pinaygourmet #345142

Breadmaker Hot Cross Buns

Sun, 12 Apr 2009 02:06:05 -0400

The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy. -- posted by Lostfairy

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

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!

Brioche Bread and Butter Pudding

Tue, 12 May 2009 00:50:45 -0400

This is a delicious version of an old dessert, and is very simple to make. -- posted by feileacan

Carrot Cake - the Best in the World!

Wed, 13 May 2009 22:05:34 -0400

This recipe falls somewhere between carrot and passion cake. It is called The Best in the World, because that is what everyone says before asking for the recipe. However, it is very simple to make! -- posted by Lostfairy

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

Soda Bread With Dark Chocolate and Candied Orange Peel

Sun, 31 May 2009 20:14:23 -0400

Bon Appetit, April 2005. Wonderful combination of orange and dark chocolate. Great for a tea or brunch. -- posted by swissms

Victorian Lavender Cookies With Rose Water Icing

Tue, 02 Jun 2009 16:46:22 -0400

These delicious lavender cookies are a real treat-- perfect for tea-time, or for serving out on the veranda with a pitcher of ice-cold lemonade! From The Spice House. -- posted by BecR

Chicken, Fennel and Tomato Ragout

Wed, 10 Jun 2009 02:37:37 -0400

Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each. -- posted by justcallmetoni

Low Carb & Low Fat Shepherd's Pie

Fri, 12 Jun 2009 02:08:28 -0400

Love Shepherd's pie - but watchin' those carbs and fat content? WHO ISN'T!? Well, this should suffice. Yes, I know it's not as rich as the Full Fat/Full Carb version, but IT IS really, really, delish AND you don't have to feel sooooooo guilty and starve yourself the next day to make up for having this. -- posted by BBCFan

Steak and Kidney Pie With Guinness Recipe

Fri, 12 Jun 2009 12:40:32 -0400

I don't have a clever story for this. Just a recipe I want to have easy access to. -- posted by BBCFan

Guinness Beef Stew Recipe

Fri, 12 Jun 2009 12:41:03 -0400

To make this low(er) carb, you can substitute real mashed potatoes with my recipe for low-carb mashed instead. (That way you can eat MORE, LOL!) -- posted by BBCFan

Yummy Chicken and Leek Pie

Fri, 12 Jun 2009 12:41:26 -0400

Whole pie of yum! -- posted by BBCFan

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

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Tue, 30 Jun 2009 11:30:22 -0400

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratts Sherbet Dipper) and you will have an idea of the taste! -- posted by French Tart

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Auberge French Lavender Marinade for Beef, Lamb or Chicken

Tue, 30 Jun 2009 11:48:01 -0400

A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or at your local lavender farms. If you cannot get hold of culinary lavender essence, use a handful of lavender flowers, lightly crushed. -- posted by French Tart

Lemon Verbena Ice Cream from a French Country Herb Garden

Tue, 30 Jun 2009 11:53:00 -0400

I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.) -- posted by French Tart

Homemade Lavender Honey from South West France

Wed, 01 Jul 2009 11:37:07 -0400

A quick and easy home-made honey recipe from the Auberge in South West France! I use lavender honey so much in my cooking, that I thought it was about time I made my own - given that I have about 30 lavender bushes! As well as giving an amazing and subtle flavour to your recipes, it also makes a wonderful gift for a fellow foodie. I plan on making my own lavender honey all the time now, as even in France, it is quite expensive to buy. You can increase the quantities to make more jars - just remember to keep the flower to honey ratio the same. -- posted by French Tart

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

Homemade Lavender Honey

Tue, 28 Jul 2009 16:16:41 -0400

In Provence, lavender honey is made by the bees that frequent the wild purple-budded bushes growing near their hives. Be aware that this homemade version, infused with lavender flowers, needs to stand for 24 hours before being used. If you purchase dried lavender flowers, be sure that they are culinary quality. A lovely gift! From "From the Cook's Garden". -- posted by BecR

Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:35 -0400

A wonderful recipe that I discovered on a recipe card from Wold's Way Lavender Farm in North Yorkshire, England! This magical lavender farm is just down the road from my parent's house and is high on my "must visit" list when I go home to England. I have found that this tea is a miracle worker for headaches, head colds and colds in general........the soothing honey helps sore throats whilst the lemon contains essential vitamin C, and the lavender provides a calming and refreshing element to this herbal tea or tisane. Although this is mainly served hot, I have made this during the summer months as an iced tea, as it's perfect for hot, sultry days. -- posted by French Tart

Cherry Tomato Soup (Gary Rhodes)

Mon, 17 Aug 2009 03:55:42 -0400

Another fantastic Gary Rhodes recipe. Light and delicious! Perfect for a starter course but fantastic for a summer lunch as well. I have made this several times when cherry tomato season comes around. I have also frozen this with great results. NOTE: A basic passata is a sauce made of tomatoes, basil, water, preservative, however some types have more herbs and spices in them, so make sure you like what is in your passata as it will be a main flavour in your soup. You can substitute tomato sauce (not ketchup!) or canned tomatoes (put through the food processor). Sometimes I dont have passata on hand so I put a can of chopped tomatoes in the food processor (enough to equal the recipe equivalent) and add a bit of basil to it to taste. I don't add water because the canned tomatoes are already in liquid. I hope you enjoy this soup as much as I do. -- posted by Summerwine

Apricot and Gooseberry Trifle Dessert With Mascarpone Cream

Tue, 18 Aug 2009 03:35:21 -0400

These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime! -- posted by BecR

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

Warm Lentil Salad With Serrano, Chicken and Rocket

Wed, 09 Sep 2009 01:22:04 -0400

This is a great recipe for lunch or a light dinner served with garlic bread. Serrano ham is extremely expensive in Canada, so feel free to substitute a good quality prosciutto. And for the uninitiated, rocket is the British name for arugula. -- posted by Irmgard

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- posted by College Girl

Top Tomato Soup

Fri, 11 Sep 2009 10:48:15 -0400

Late summer, when luscious vine-ripened tomatoes are available, is the perfect time to make this soup. The recipe was found on the Toronto Star website and adapted from Sam Stern's Cooking Up a Storm: The Teen Survival Cookbook. Stern is a British kitchen prodigy. The soup may be eaten warm or cold. -- posted by Dreamer in Ontario

Ww Onion Gravy, Heavy on the Onions

Mon, 14 Sep 2009 13:43:54 -0400

I came up with this dish to go with sausage and mash- it is a vegetable side and gravy in one. This recipe provides a total of 2 WW points, providing there is no fat in the beef stock. If you are not watching calories as closely, feel free to add more flour to produce a thicker gravy- add 1 WW point per tablespoon of flour added. -- posted by Shuzbud

Piccalilli

Mon, 14 Sep 2009 14:26:12 -0400

Waitrose recipie from http://www.waitrose.com/recipe/Piccalilli.aspx Posted here so I do not loose it. Not made it yet but hope to soon. The vegetables are not brined prior to making the piccalilli. Waitrose says "Traditionally, all the vegetables in a piccalilli are salted, but I find the flavours are punchy enough, so I skip this stage. Substitute courgette for the cucumber and runner beans for French beans if you wish. Its delicious with ham, cold chicken, Cheddar or the game terrine." -- posted by Tinyclanger

Dark "n" Stormy

Thu, 17 Sep 2009 14:46:45 -0400

This is for those that enjoy ginger. Using ginger beer a non alcoholic carbonated soft drink. Not the same as ginger ale. And dark rum is a must. -- posted by ~Rita~

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

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Double Peppermint Bark

Fri, 25 Sep 2009 01:08:23 -0400

Based on a recipe from the McCormick spice company. I havent tried this yet. -- posted by mersaydees

Chunky Stew and Dumplings

Thu, 15 Oct 2009 16:43:15 -0400

This is a wonderful and peppery chicken stew that I love to make and eat. Its my fiances recipe and is guaranteed to shift a cold if you have one (atleast it does me lol) It is a house hold favourite and goes down a treat. You can change the amount of pepper in the recipe to suit your own tastes. You can substitute the chicken and the stock for what ever you like, you can use venison, beef, pork, lamb, rabbit, any meat that you might enjoy, or you can forego the meat entirly and just make a nice veggie stew. Its a recipe you can chop and change to suit anyones taste in food. I consider this to be good old fashioned comfort food and a wonderful winter dish. And it can be a great way to get some goodness into the kids without the fuss. This dish generally serves around four people, but you can add or take out to suit the numbers. (Note from my fiance): I grew up with this dish from an early age and has always been a family favourite. My mother used to make up a huge stock-pot of it and it would last us all for days at a time. So this meal isn't only a good comfort food, but highly economical if you don't have much money to spend on the richer foods. -- posted by Pendryl

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

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

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

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

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