Recipezaar: Western European,English recipes

Chicken Salad in a Creamy Chive and Lovage Dressing

Mon, 13 Jul 2009 15:55:21 -0400

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information! -- posted by French Tart

Locket's Savoury

Mon, 13 Jul 2009 15:59:24 -0400

This recipe is based on a savoury dish served at a famous old London restaurant/gentleman's club. It is essentially an upscale open faced cheese sandwich. Serve this as a cheese coarse at the end a dinner party (it's a good excuse to open another bottle of wine). This would also make a lovely brunch dish or quick but elegant late supper for after the theatre. -- posted by Chef Regina V. Smith

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Lemon Curd

Tue, 14 Jul 2009 01:26:46 -0400

On scones of course, but also "eat-it-with-a-spoon" good. Try it as a cake filling, or topping fruit quickbreads or English muffins. -- posted by Corvina

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Pepper Steak for Two

Wed, 15 Jul 2009 12:07:05 -0400

This recipe was adopted from an old cookbook called Cooking for Two by Sue Russell. I love the flavour of this very quick and simple to prepare steak. I highly recommend that you use whole peppercorns that you crack yourself. -- posted by Dreamer in Ontario

Toad-In-The-Hole

Sun, 19 Jul 2009 13:01:47 -0400

Really really good - but really really bad for the hips ;) For individual serves cook chipolatas/cocktail sausages in muffin tins until golden then add batter and cook for 10-15 minutes. -- posted by mortar&pestle

Lemon Lavender Posset

Sun, 19 Jul 2009 15:52:12 -0400

Wonderful dinner party dessert -- so easy! You may also wish to add fresh seasonal fruits such as raspberries or strawberries, dusted with confectioner's sugar. Preparation time includes a four hour chill time. Adapted from an 'A la Carte with Lee White' recipe. -- posted by BecR

Beef and Potato Stew

Sun, 19 Jul 2009 16:06:06 -0400

A hearty simple recipe cooked on the stove on those cold winters nights in many UK homes. More often than not this would be made with "old" potatoes peeled and cut into chunks but this time I've give it a little twist by using new potatoes. -- posted by AskCy

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

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

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Sun, 26 Jul 2009 10:12:12 -0400

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- 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 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

Raspberry Bakewell Cake

Tue, 04 Aug 2009 02:10:04 -0400

This recipe from BBC Good Food is a great way to use up leftover raspberries but you can do as I did and use frozen. It is lovely served for dessert or afternoon tea with a scoop of vanilla ice cream. -- posted by Irmgard

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

Lavender and Strawberry Fruit Cup from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:53 -0400

A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy! -- posted by French Tart

English Crumpets

Sun, 09 Aug 2009 21:41:23 -0400

My kids tasted crumpets on vacation but we can not get them locally. I tried several recipes I found on the web, and this is my modification of one I found on EuropeanCuisines.com. That one was quite salty, so I cut the salt in half. I also found the texture to be better with 100% bread flour rather than the blend of AP and bread flour that they recommend. Might be a result of differences in flour protein contents in different parts of the world. My next project will be to try to make a whole grain variation. If you try that and are successful, please post! I always weigh my flour, I use 460 grams. -- posted by Tikidoc

A Toast to British Cuisine

Mon, 17 Aug 2009 00:05:40 -0400

Cheese and Onion on Toast -- posted by Chef #1324815

Mini Shepherd's Pie-So Good!

Mon, 17 Aug 2009 02:16:09 -0400

A great recipe from Aaron McCargo on Big Daddys' House. On Food Network, this recipe has 52 outstanding reviews! You can sub turkey or even veggie crumbles for the ground beef! Kids can help make this dish and have fun doing it! This can also be made in a 9x13" pan. This is good frozen and microwaved. Great to take in your lunch bag, to a picnic, or to a tailgate party! Enjoy! A little history: The key to dating Shepherd's pie is the introduction (and acceptance) of potatoes in England. Potatoes are a new world food. They were first introduced to Europe in 1520 by the Spanish. Potatoes did not appeal to the British palate until the 18th Century. (Foods America Gave the World, A. Hyatt Verrill, page 28). Shepherd's Pie, a dish of minced meat (usually lamb, when made with beef it is called "Cottage Pie") topped with mashed potatoes was probably invented sometime in the 18th Century by frugal peasant housewives looking for creative ways to serve leftover meat to their families. It is generally agreed that it originated in the north of England and Scotland where there are large numbers of sheep--hence the name. The actual phrase "Shepherd's Pie" dates back to the 1870s, when mincing machines made the shredding of meat easy and popular." -- posted by Sharon123

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

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

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

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Yummy Banana & Dijon Mustard Sandwich -- Really!

Tue, 18 Aug 2009 16:52:20 -0400

This is not a joke recipe, honestly I make it all the time - have done for over 10 years & find it really yummy. When you think about it, it's not all that different from the old classic PB & J..... I love to eat this in thickly sliced soft white bread, it's also tasty in fresh brioche too. You have to use a regular (smooth) Dijon though, it doesn't work with any other mustard. I have made this sandwich for friends & most have really enjoyed it & asked for it again later! -- posted by Um Safia

My Amazingly Soft & Moist Chocolate Sponge Cake

Tue, 18 Aug 2009 17:04:03 -0400

I have another recipe for chocolate cake on Zaar but this one has just become by new favourite. Unless I'm baking a really special chocolate cake for an event, I tend not to make cakes that call for chocolate as it is never in the cupboard when I come to bake! This chocolate cake is the result of years of playing around with recipes & I personally think it is fab. You get the same incredibly moist & soft sponge texture you find in a store bought cake but all the great taste of a homemade cake. In fact, I think that this cake is so rich it doesn't even need to be iced / frosted - of course, if you want a really indudgant treat, then go ahead & whack some on! I find that this cake freezes well for a couple of months & keeps well in an airtight container for around a week. I stated 1/3 cup cocoa in the recipe but if the cake if for adult chocaholics then you can always add more - I find that kids sometime find too much cocoa a bit bitter. -- posted by Um Safia

Isle of Wight Pies

Tue, 25 Aug 2009 02:30:05 -0400

Sweet tarts! Posted by request Source: Favourite Isle of Wight Recipes, Dorothy Baldock -- posted by Elly in Canada

Fitzherbert Pudding - (Sussex Uk)

Tue, 25 Aug 2009 02:48:52 -0400

Unusual name of a great sounding pudding!! Please note Zaar did not allow me to enter the phrase 'cooking apple pulp' as it was written in the recipe; I used 'applesauce'. Posted by request. Source: Favourite Sussex Recipes by Pat Smith -- posted by Elly in Canada

Apple Crumble (Known As Apple Cracknell from Sussex Uk)

Tue, 25 Aug 2009 02:57:58 -0400

A different version of an old favourite apple crisp or apple crumble! Posted by request. Source: Favourite Sussex Recipes by Pat Smith -- posted by Elly in Canada

Maids of Honour - Traditional English Custard Cheesecake Tarts

Tue, 25 Aug 2009 16:18:35 -0400

These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook. -- posted by BecR

Sublime Vegan Scones

Thu, 27 Aug 2009 12:32:07 -0400

I found this in the Miami Herald. http://www.miamiherald.com/living/food/recipes/story/1202613.html#none Recipe was adapted from Sublime pastry chef David Kalas -- posted by Ganesha

Easy Mango Chutney Salmon

Fri, 28 Aug 2009 09:19:21 -0400

I was looking for ways to use up that part used open bottle of mango chutney that always appears to be lurking in the back of my fridge. I threw this together to see what would happen and we actually rather enjoyed it. -- posted by Sarah_Jayne

Isle of Man Mature Cheddar Flapjacks

Mon, 31 Aug 2009 02:09:17 -0400

A great snack to munch along with raw vegetables. Posted by request, yield was not noted on recipe. Source: Isle of Man Creamery -- posted by Elly in Canada

Leek and Brie Soup

Mon, 31 Aug 2009 11:16:39 -0400

Recipe is from the Queen Victoria & Albert resort in Disney World, Orlando. -- posted by Chef #1368092

Creamy Courgette (Zucchini) or Cucumber Soup.

Tue, 01 Sep 2009 11:38:01 -0400

This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it. -- posted by Um Safia

My Kids Favourite Pasta Meal.

Tue, 01 Sep 2009 11:44:18 -0400

Despite the fact that my two young children go through picky phases, they have decided that they both LOVE this pasta. DS especially can't get enough of the stuff & I am very happy as it's a healthy, filling meal suitable for all the family. I use the wholewheat tiny pasta shells (sold as conchigliette) but you can use any small pasta really. We like to serve this with a green salad & crusty bread! This is also a nice dish to pulse in the blender for older babies. -- posted by Um Safia

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

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

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Singin' Hinnies - Northumbrian Tea-Time Griddle Cakes/Scones

Wed, 02 Sep 2009 03:04:32 -0400

Served warm and oozing with butter, these fabulous fruity griddlecakes make a great treat for breakfast or afternoon tea. I remember my grandmother making these when I was little; she lived in a very old stone cottage in Northumberland, and made these on a huge cast iron black griddle, or girdle as they were also called! We used to eat them hot from the griddle, with butter in front of a roaring wood fire during the winter months. Singin' hinnies are a type of fried fruit scone or griddle cake, so called as they 'sing' and sizzle whilst cooking. 'Hinny' is a Northern term for endearment used especially to children - my grandmother used to call me "hinny". Similar to singin' hinnies are Northumbrian griddle cakes, also known as Gosforth gridies. If you are making them for a childrens party or at Christmas, put coins that have been briefly boiled, then wrapped in greaseproof paper, in the middle of some of the singin hinnies. -- posted by French Tart

Sausage, Bacon and Tomato Cottage Pie

Wed, 02 Sep 2009 14:55:23 -0400

This is a great one for winter nights and is so easy to make. You can use low fat products if you like to make it more healthy. My family love this one. -- posted by TreanBean

Beautiful Seeded Buttermilk Bread.

Thu, 03 Sep 2009 12:04:13 -0400

I make my own buttermilk so have a constant supply & am always looking for interesting ways to use it. Here I have come up with a lovely soft, delicately flavoured bread which is good for eating fresh with jam or with your dinner, as toast or as sandwiches - it is extremely versatile & slices well. The addition of the honey & the seeds makes it just that bit healthier too! -- posted by Um Safia

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

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Fruity Teacake

Tue, 08 Sep 2009 13:10:17 -0400

This delicious recipe is from BBC Good Food magazine. It is typical of what one would be served for afternoon tea in England. It just so happens that the dried fruit is also soaked in hot tea to plump them up. I used for this recipe a dried berry combination of blueberries, raspberries and cherries which I bought at Costco but any combination of dried berries will work. The soaking time for the fruit is included in the preparation time. -- posted by Irmgard

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

Guernsey Bean Jar

Wed, 09 Sep 2009 12:16:11 -0400

Apparently this dish is made in traditional earthern wear pots, from the Channel Islands. This recipe is from www.hubpage.com -- posted by Coasty

Guernsey Gache

Wed, 09 Sep 2009 12:16:58 -0400

A traditional fruit cake from the Channel Islands. I have not made this but have eaten many and with a good strong pot of tea. From From www.islandlife.org -- posted by Coasty

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

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

Earl Grey Tea Cookies

Thu, 10 Sep 2009 11:16:44 -0400

From a magazine called Really Simple. -- posted by katew

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

Hot Crossed Buns

Mon, 14 Sep 2009 13:46:28 -0400

This recipe has been in my family at least a Hundred years. I remember every Easter as a little Girl my Gram having these ready when we woke up. -- posted by GingerlyJ

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

Manx Bunloaf

Mon, 14 Sep 2009 15:45:41 -0400

This is a traditional sweet bread from Isle of Man. From www.isleofman.com -- posted by Coasty

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

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~

London's Borough Market Chocolate Brownies

Fri, 18 Sep 2009 10:50:00 -0400

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies. -- posted by French Tart

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

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

Classic Tea Time Cream Scones

Mon, 28 Sep 2009 01:48:06 -0400

This lovely recipe for scones comes from the book "Simply Scones" by L. Weiner and B. Albright, which I got for my bday yesterday. They taste great as is or spread with jam or clotted cream or even with some cheese melted on top. This I discovered when accidentally putting the cheese on the wrong scones before baking two different kinds. :) Hahaha... -- posted by Lalaloula

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

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

Ploughman's Plate

Fri, 09 Oct 2009 16:58:16 -0400

This is a popular light lunch platter in Ireland and this is my take on it -- posted by GingerlyJ

Earl Grey Tea Cookies

Mon, 12 Oct 2009 17:17:19 -0400

These cookies are great for a traditional high tea.. they are so pretty and fragrant -- posted by GingerlyJ

Yorkshire Pudding With Onions

Wed, 14 Oct 2009 14:08:38 -0400

This is my spin on the traditional english dish -- posted by GingerlyJ

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

Crunchy Veggie Deviled Eggs

Fri, 16 Oct 2009 15:18:24 -0400

These deviled eggs are akin to egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a delightful splash of color, very festive for Thanksgiving or Christmas. I adapted this recipes from The Deviled Egg Gourmet. -- posted by Sharon123

Potato Hash With Dumplings

Mon, 19 Oct 2009 15:08:46 -0400

I got this from Saturday Cooks. I haven't made it yet, but storing it here for safe keeping. Great for budget cooking too. -- posted by angellore

A Little Bit Spicy Deviled Eggs!

Tue, 20 Oct 2009 13:12:13 -0400

These deviled eggs are just a little bit spicy! Add your favorite hot sauce(chipotle is really good) and enjoy! Adapted from The Deviled Egg Gourmet. -- posted by Sharon123

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

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

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