Yayy!! It’s the weekend!!  I love the weekend.  I know I don’t work full time anymore and don’t really have all that many pressing issues in my life during the week, except for whatever work I make for myself and my church duties, but I still like to pull out the stops a bit at the weekend, like anyone.

Of course Sunday is reserved for church, but on Saturday I like to do a few things that I normally wouldn’t do the rest of the week . . . like visit stately country homes (weather permitting) or go for country walks, the seaside, etc.  That kind of thing.

It’s also the day I like to have a bit of an extra treat for breakfast.  Something special you know . . . it’s no fun watching the calories all week, if you don’t have something special to look forward to at the weekend is it?  All work and no play and all that stuff!

I like to bake something special at the weekend, like these delicious Blueberry and Almond Muffins!   (And you know how very much I love, LOVE blueberries!)

There was a special on blueberries at the grocery store when I went there yesterday, a HUGE punnet of them for only £2.  What can I say . . . I loaded up on them!  My freezer is stogged full as we speak, and I am drooling over the future cakes and goodies I am going to be baking with them!

But . . . I digress  . . . Blueberry and Almond Muffins.  Moist with buttermilk deliciousness, and lightly spiced with mixed spice . . . that lovely combination of warm baking spices that makes all those baked goodies taste that little bit scrummier . . .

Stogged to the hilt full of lovely blueberries . . . they get almost jammy and even sweeter when they are baked.

Lovely almond flavour . . . both through the use of ground almonds in the batter and through that crunch sprinkle of almonds that you sprinkle over top before baking . . .

I was almost tempted to drizzle a lemon glaze over top . . . but then I thought . . . why mess with perfection.

These babies . . . well . . . they are perfect just as they are.

*Warm Blueberry and Almond Muffins*
Makes 12 medium muffins
Printable Recipe

Quick and easy to prepare for a weekend breakfast or brunch.  Especially lovely served warm with a hot drink, or cold orange juice.

200g of plain flour (a generous 2 cups)
1 1/2 tsp baking powder
1 tsp ground mixed spice (see recipe to make your own
in my right hand side bar)
50g ground almonds (generous 1/2 cup)
175g of sugar (1 scant cup)
1 medium free range eggs
300ml of buttermilk (1 1/4 cup)
50g of butter, melted (3 1/2 TBS)
250g of fresh blueberries (about 2 cups)
15g of chopped almonds to top (2 TBS)

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a 12 cup medium muffin pan with paper liners.  Set aside.

Sift the flour, baking powder and mixed spice into a large bowl.  Whisk in the ground almonds and sugar.  Beat together the egg, buttermilk and melted butter in another bowl.  Stir this into the dry ingredients, mixing only to combine.  Fold in the blueberries.

Spoon the batter into the prepared muffin cups, dividing it evenly amongst them.  They should be roughly 2/3 full.  Sprinkle some of the chopped almonds on top of each.

Bake for 18 to 20 minutes, until well risen and golden brown.  Remove from the oven and turn out onto a wire rack to cook for several minutes before serving.  Serve warm.

Happy read Warm Blueberry and Almond Muffins original here: The English Kitchen

Foods: Warm Blueberry and Almond Muffins is a post from: Healthy Recipes | Food Recipes

It’s one of my favourite flavour seasons of the year now . . . Aspagarus season! The shops are slowly beginning to stock fresh British Asparagus, which I believe is the most delicious tasting asparagus in the world!!

Of course there is asparagus readily available all year round . . . but it more often than not comes from Peru.  Nothing against Peru . . . but . . . do you really want to eat asparagus that’s been grown half a world away, sprayed with something to keep lasting longer . . . and pasted onto our grocery shop shelves some what . . . multiple days or even weeks later???

I think NOT!  Yuck!!  I turn my nose up at that tasteless foreign stuff all year round . . . I’m waiting for Spring  when our English Asparagus comes into season, I’m ready to line up and partake as often as I can.  It is a short season and I want to indulge myself as much as I can during those few weeks in May and June when it’s available!

I love it steamed, until it’s crispy tender and still nicely green . . . dipped into melted lemon butter, or hollandaise sauce . . . it’s also a real treat used as soldiers instead of toast with your soft boiled eggs.  It makes beautiful pasta dishes, even more gorgeously delicious . . . goes wonderfully with chicken . . .

It’s absolutely  breathtakingly delish in  salads . . . or wrapped in pancetta and grilled.  It makes fabulously tasty spring tarts and is wonderful with poached or scrambled eggs.  In fact it’s just wonderful when paired with eggs, full stop!

But how I really love it . . . is when it’s roasted in a hot oven.  I simply toss with a bit of olive oil, salt and pepper and then spread it out onto a baking sheet.  I roast it for 8 to 10 minutes in a hot oven.  As soon as it comes out of  the oven I spritz it with some white balsamic vinegar and sprinkle it with a few shavings of Parmesan cheese.  Oh, my . . . but it is some good done that way.

Today I’ve simply steamed it and then layered it in a delicious open faced sandwich for two.  Layered on a crisp ciabatta roll, which has been spread with some pesto mayonnaise, along with some ham, sliced tomatoes and lotsa cheese, this went down a real treat.

I just love knife and fork sandwiches don’t you???

 *Open Faced Asparagus Melts*
Makes 2

A delicious open faced grilled sandwich, filled with the lovely flavours of delicious fresh Spring asparagus!

16 good sized spears of fresh asparagus
3 TBS fat free mayonnaise
1 TBS ready made Green Pesto
1 ciabatta roll, cut in half, with the top half trimmed
so that it will lie flat
2 slices of baked ham
4 thick slices of ripe tomato
2 TBS of grated low fat mozarella cheese
2 TBSl of grated emmenthaler cheese
2 TBS grated Parmesan cheese
fresh ground black pepper to taste

Trim the asparagus.  Snap off any woody ends and trim off the little pointy bits along the stem.  (These can be bitter.) Wash well.  Steam, covered for 2 minutes, until crispy tender.

Preheat the grill.  (Broiler)

Combine the mayonnaise and pesto in a small bowl.  Spread 2 TBS of the mixture onto each ciabatta half.  Place onto a baking sheet.  Pop under the grill for a vew minutes until the pesto mayo is bubbling.  Remove from the oven and then layer each slice with one piece of  ham and half of the asparagus.  Place two slices of tomato on top of each.  Sprinkle each with 1 TBS of each of the cheeses and season with a grating of black pepper.

Grill for a few minutes longer, until the cheese is melted and just turning golden brown.

I’ll let you in on another really tasty, simple way to prepare it.  Wash and dry your asparagus really well.  Trim off the woody ends and those bitter little points.  Roll it in low fat mayonnaise to coat . . . and then roll it in grated Parmesan Cheese.  Place on a buttered sheet of parchment paper you’ve placed on a baking tray and roast it at a hot temperature (200*C/400*F/ gas 6) for about 8 to 10 minutes (depending on the thickness of the spears) until the cheese is melted, the spears are tender and the whole thing is scrummy, Scrummy, SCRUMMY!

Happy read Open Faced Asparagus Melts original here: The English Kitchen

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I just adore gnocchi. Those lovely little italian dumplings are just so scrummy and quite versatile.

You don’t need to reserve them for only supper time . . . served with sauce or whatever.  They do make a lovely supper dish with a creamy gorgonzola sauce and some rocket stirred in . . .  but that’s not all they are good for, no, no . . . no.

They make a fabulous addition to breakfast!  If you have never eaten gnocchi sauteed in butter until they are golden brown . . . you have not lived!

I’ve served them before along with fried eggs and sage . . . oh so scrummy.   I’ve also used them to make a delicious macaroni and cheese type of dish with purple sprouting broccoli.  Also very tasty!

Today I cooked the Toddster a delicious breakfast of scrambled egg and gnocchi.  Oh my . . . I had a taste and it was delicious!!

The gnocchi all golden brown and buttery . . . the eggs softly scrambled, along with some bacon . . . crisp and salty, chopped chives . . . it went down a real treat!

Todd just loved this.  I think any man would.  Next time I make it I may add a few chopped tomatoes or peppers.  Not only would they add a bit more colour, but I think they’d be delicious in this as well.

I do hope you’ll give this a try and if you do, let me know how you liked it!

 *Gnocchi Breakfast Scramble*
Serves 4-6
Printable Recipe

Weekend breakfast fare.  Differently delicious!

1 pound of potato gnocchi (fresh or frozen)
4 slices of streaky bacon
3 TBS of butter
 10 large free range eggs
fine seasalt and freshly ground black pepper to taste
2 TBS water
3 TBS snipped fresh chives
freshly grated Parmigiano Reggiano to taste

Bring a large pot of lightly salted water to the boil.  While you are waiting for the water to boil, fry the bacon until crisp in a large skillet.  Remove to paper kitchen towelling to drain.  Reserve the drippings in the pan.  Add 1 TBS of the butter and stir to melt.  Keep warm.

Add the potato gnocchi to the boiling water and cook according to package directions.  As the gnocchi float to the top, scoop them out with a slotted spoon, allowing any water to drain off.  Drop them into the pan with the butter.  Once all of the gnocchi are in the pan, turn up the heat and cook, stirring and flipping until they are golden brown.  Scoop them out onto some kitchen toweling and keep warm. 

Wipe out the skillet.  Beat the eggs together with some water, salt and black pepper.  Heat the remaining butter in the cleaned skillet until it begins to foam.  Pour in the eggs.  Start to scramble them, turning them over with a wooden spoon.  While the eggs are still soft, add the bacon bits and chives.  Before the eggs are completely done, fold in the golden hot gnocchi.  Do not overcook the eggs.  They should be soft and fluffy.  Stir and adjust seasoning as required.  Spoon out onto a heated platter, sprinkle with some grated Parmigiano and serve immediately.

Happy read Gnocchi Breakfast Scramble original here: The English Kitchen

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We had the missionaries over for supper again tonight.  I do so love to have them over.  There’s nothing I like better than cooking for and fussing for big strapping lads!  I feed them pretty regularly, at least once a month in any case!  (That’s all we are allowed to do.)  I do so like to spoil them just a tiny bit.

I like to cook them a little bit of something which reminds them of home, and so tonight I did them a big macaroni and cheese,  (which I topped with some sliced tomatoes and crisp strips of bacon), those sausage patties that I did the other day (they were soooo good, I just had to make them again!), a variety of vegetables, and some nice rolls.  I also served a cranberry chutney that I like to make.  It all went down a real treat.  Seconds all around!

I wanted to make them a special pudding though . . . or, rather I wanted to make the Toddster a special pudding . . . you all know how much he likes pasta of any shape or form . . . and I wanted to make up for the mac and cheese!

Enter Steamed Cherry Bakewell Pudding, served up with a custard sauce.  A dessert right after Todd’s old school, school dinner, stodgy heart!!

Picture this . . . a lovely moist and buttery steamed pudding . . . filled with the lovely flavour of almonds . . . coming from both the ground almonds and the almond essence used in making the batter . . .

Topped with some lovely sweet/tart morello cherry preserves . . . sitting there all scrummily on top of the pudding . . .  and then gilded with an unctuously delicious custard sauce.

Dare I say it?  TO DIE FOR!

Yep, the mac & cheese was forgiven in a single bite.  RESULT!

*Steamed Cherry Bakewell Pudding*
Serves 4
Printable Recipe

A delicious steamed pudding stogged full of scrummy almond flavour and slathered with morello cherry preserves.  Served with a custard sauce, this is old school, stodge, deliciousness!

For the pudding:
110g of butter, softened (1/2 cup)
110g of soft light brown sugar (1/2 cup packed)
2 medium free range eggs, beaten
a few drops of almond essence
75g of self raising flour, sifted (2/3 cup)
75g of ground almonds (14 TBS)
2 TBS semi skimmed milk
3 heaped TBS of morello cherry preserves (jam)

For the Sauce:
150ml (5 fluid ounces) of milk
250ml of heavy/double cream (8.5 fluid ounces)
50g of caster sugar (1/4 cup fine sugar)
6 large free range egg yolks
1 vanilla pod, split and seeds removed

To make the pudding.  Butter a 1 1/2 pint pudding basin.  Set aside.  Take a large piece of greaseproof paper or foil, make a pleat in the centre and then spray it lightly with nonstick cooking spray, or spray oil.

Cream together the softened vutter and brown sugar until pale and fluffy.  Beat in the eggs, a bit at a time, until well incorporated.  Stir in the almond essence and then fold in the flour and the almonds.  Stir in the milk to give a dropping consistency. 

Spoon the jam into the bottom of the buttered basin.  Pour the batter over top.  Cover the pudding basin with  the prepared paper or foil and secure in place with some string or a rubber band.  Place into the top of a steamer or large saucepan which is half filled with boiling water.  Cover and steam the pudding for 1 1/2 hours, checking periodically to make sure that  your pot of water does not go dry, and topping up as necessary.

About 20 to 25 minutes before the pudding has finished cooking make the sauce.  Place the milk, cream and one tsp of the sugar into a heavy bottomed saucepan.  Bring to a gentle simmer and then turn the heat down to the lowest setting.  Place the sugar and egg yolks into a bowl and whisk together with a hand whisk until creamy. light and pale in colour.    Continue to whisk and slowly pour the warm cream mixture  into it at a slow drizzle.  Strain the mixture through a fine sieve back into the saucepan.  Add the vanilla pod and the seeds.  Cook, whisking constantly, over low heat until the mixture thickens somewhat.  Don’t be tempted to rush this process, or you will end up with scrambled eggs.  The mixture should coat the back of a metal spoon when it is done.  Pass through a fine sieve again and keep warm until needed.

Many thanks to those of you who purchased my little cookbooklet, “A Very Royal Teaparty.”  I’ve gotten some really good feedback from you  on it and it really made my day today!  I do so love it when people appreciate and like what I’ve done!   (If you haven’t seen it, you can take a gander up in the top of the right hand column of this page.)  Thank you all so very much!  You’re a peach, as they’d say down in South!

Happy read Steamed Cherry Bakewell Pudding original here: The English Kitchen

Foods: Steamed Cherry Bakewell Pudding is a post from: Healthy Recipes | Food Recipes

There is nothing that brings me more satisfaction than being able to pull together a few simple ingredients and come up with a delicious dish that has people ooohing and aaahing and, well . . . wanting more . . .

You can’t really go wrong with the combination of onions and cheese.
They are the perfect marriage.

Onions have a natural sweetness that goes so well with the tang of a good cheddar!
You see it in French Onion Soup . . .

With the added crunch of a toasted crouton on top . . .

This delicious casserole has all of the same elements . . .
except there’s a tasty, creamy sauce as well.

Make this today.  You will love it.  I kid you not.  Go on . . . you know you want to.

*Cheese Scalloped Onions*
Serves 4 to 6

This is a lovely side dish.  Cheese and onions go together so very well.  They also go very well with most things.

3 large onions, peeled and sliced
6 ounces grated strong cheddar cheese
2 cups croutons, crushed a bit
2 ounces butter (1/4 cup)
2 ounces flour (1/4 cup)
500 ml of whole milk (2 cups)
salt and black pepper to taste
freshly grated nutmeg
a knob of butter

Place the onion in a large saucepan.  Cover with lightly salted boiling water and allow to sit on a slow simmer while you make the sauce.

Melt the butter in a large saucepan over medium heat.  Whisk in the flour and cook for one minutes.  Slowly whisk in the milk.  Cook, whisking constantly, over medium heat until the mixture thickens and begins to bubble.  Season to taste with salt, black pepper and some freshly grated nutmeg.  Remove from the heat.

Pre-heat the oven to 180*C/350*F/gas 4.  Butter a 2 litre casserole dish.

Drain the onions well.   Place half of the onions into the buttered dish.  Sprinkle with half the cheese and half the croutons.  Pour on half of the sauce.  Layer on the remaining onions and cheese.  Pour the remaining sauce over top.  Cut into it a bit with a dull knife to distribute the sauce evenly through out.  Sprinkle on the remaining croutons.  Dot with butter.  Bake uncovered for 30 minutes.  Let sit for about 10 minutes before serving.  Delicious!

 I would like to announce my very first Cookbooklet, “A Royal Teaparty.” You can read all about it in the top right hand column of this page. It is filled with over 20 special recipes, including everything from delicious savoury offerings, to delectable puds and delights. Also included are my own delightful water colour illustrations (Rule Britannia!), Teatime prose and folklore, Hints and Tips to make your tea party the very best that it can be, Teatime etiquitte, several crafts to help make your day special and unique, and your very own Tea Party Invitations that you can print and send out to your friends.  Available for a limited time only!

Happy read Cheese Scalloped Onions original here: The English Kitchen

Foods: Cheese Scalloped Onions is a post from: Healthy Recipes | Food Recipes

I got a new cookbook the other day. ( Shhhhh . . . don’t tell Todd. He thinks that my cookbooks proliferate all by themselves, and I’m not about to tell him the difference! )  I read an article about the 50 best cookbooks in the UK, and this was on the list . . . I read the reviews about it on Amazon and then I thought, why not and I went for it!

If this first recipe I tried out in it is any indication of the calibre of recipes in this book, Todd’s in for a real treat!  I made these sausage burgers today from the book, adapting it slightly.  She called them “Festive Pig in a Bun.” but it’s hardly Christmas, so they can’t be festive today for us.  I just called them fruity sausage baps.  A rose by any other name and all that!

She also used crusty buns, but as you can see I used soft floured sesame baps.  I did toast them.
She didn’t add any salad leaves.  I added a bed of rocket and I have to say it went very well with the meaty fruitiness of the burgers.  I love rocket.  It’s a bit spicy and meaty itself!

She recommended perhaps having them with a sprinkling of Stilton. I didn’t have any and they tasted fine just as is, but I can definitely see where some stilton melted over top would be a fantastically delicious addition.

 




But my darlings . . . they were fabulous just as is.  They were moist and succulent, with little bits of fruity sweetness, and a moreish little nuttiness from the pinenuts.  I can  tell  that the leftovers are going to be every bit as good, perhaps on their own with a small dollop of mayonnaise???  *Oink* Oink*  Come to mama!

*Fruity Sausage Baps*
Serves 4
Printable Recipe

These are sooooo simple and very tasty.  Scrummo yummo!!

8 of your favourite British Bangers
(Use a good lean, well flavoured one, a generous pound in weight)
80g of dried cranberries (Scant cup)
80g of pinenuts (2/3 cup)
4 toasted baps (split in half and toast under the grill, toasting one side only)
(Rolls)
Fresh Rocket Leaves (Arugula)

Preheat the oven to  200*C/400*F/ gas mark 6.  Line a large baking tray with baking parchment.  Set aside.

Skin all of the sausages and discard the skins.  Place the meat into a bowl.  Chop the cranberries finely and add to the meat, along with the pinenuts.  Mix well together with your hands.  Shape into 8 balls, flattening the balls into patties.  Place onto the prepared baking tray.

Bake for about 25 minutes, until golden brown and crisped up on the outsides.  They should not be pink on the insides and the juices should run clear. 

Place a  toasted bap bottom on each of four plates.  Top each with a handful of Rocket and two sausage patties.  Top with the top bun halves.  Serve immediately.

WE had ours with potato salad and coleslaw and they were fabulous darlink!

Happy read Fruity Sausage Baps original here: The English Kitchen

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I just love Rhubarb Season and our rhubarb plants are going crazy at the moment!  I am love, love, LOVING it!

I picked up some Spanish strawberries today.  (I know naughty me.)  They looked really, really good though and mine are only blossoming . . . sooo tooo early for English ones.  I was really wanting a Strawberry and Rhubarb Crumble though, and just what’s a gal to do!

This is easily my most favourite of all crumbles.  Todd . . . he likes Apple Crumble best of all . . . for me though, it’s this one.

You get the slight tartness from the rhubarb and then that sweetness of the strawberries . . . and all topped off with a buttery/oaty/nutty crumble topping!

Soft and succulent fruit . . . oooozing with flavour!!!
Toasty nutty topping . . . oooozing with crunch!!!
Rich cream dribbling into all those lovely crevices . . .

It’s pretty hard to resist something that is so so so sooooooooo GOOD!

Seriously.  I was very naughty with this, and I think I’m going in to polish off the leftovers for breakfast.

If I’m not up for air by noon . . . you better send in a search party . . .

 *Strawberry, Rhubarb, Oat and Walnut Crumble*
Serves 8 to 12
Printable Recipe

This is worth waiting all year for.  Delicious, delicious, DELICIOUS!

For the Crumble Topping:
3.75 ounces plain flour (3/4 cup)
2 ounces rolled oats (1/2 cup)
3.75 ounces soft light brown sugar (1/2 cup packed)
3 ounces of chopped toasted walnuts ( generous 1/2 cup)
1/2 tsp fine sea salt
2 ounces butter, melted (1/4 cup)

For the filling:
7 ounces granulated sugar (1 cup)
2 TBS cornflour
16 ounces rhubarb, cut into 1 inch pieces (a generous 6 cups)
16 ounces strawberries, cut in half (a generous 6 cups)
1 TBS pure vanilla extract

Pouring cream to serve

Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a large glass baking dish and set aside.

Make the crumble first.  Mix the flour, oats, sugar, salt and walnuts together in a bowl.  Pour the melted butter over top.  Stir and press together to make a few clumps.  Put in the freezer while you make the filling.

Stir together the cornflour and sugar, mixing it together well.  Add the fruit and vanilla.  Toss together gently to coat.  Pour into the prepared baking dish.  Remove the crumble from the freezer and sprinkle over the top.

Bake for 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.  Cool for about 20 minutes before serving.

Spoon out into bowls to serve and pass the cream!

Note:  This is best eaten on the day.  You can halve the recipe quite successfully if you don’t want to make that much.  Chill any leftovers, wrapped in the refrigerator.  They’re quite nice eaten for breakfast the morning after.  *blush*

Happy read Strawberry, Rhubarb, Oat and Walnut Crumble original here: The English Kitchen

Foods: Strawberry, Rhubarb, Oat and Walnut Crumble is a post from: Healthy Recipes | Food Recipes

Incoming Recipe:

I have always loved corn muffins and corn bread.  A baked bean supper would be nothing without some cornbread on the side, nor would a spicy bowl of chili con carne! Cornbread completes those meals like nothing else does. I think corn muffins are every bit as wonderful as corn bread. Maybe even better.

I remember an incident very early on in my young married life when I was visiting my in-laws for the first time. My sister in law was also there for the weekend and my Mother in law used to work in a shoe store. To make a long story short, she had prepared baked beans and ham for supper one night, which she asked me to pop into the oven and she also asked me to throw together her corn bread recipe and bake it as muffins to have along with the meal.  (I think she was trying to help me to feel included and useful.) Then she went to work. As soon as she left my sister in law insisted that I made the muffins right away. I didn’t think I should, but rather than argue or press the point, I did what she told me too. (I think she was trying to make me look incompetent!)  Of course it was the wrong thing to do . . . but, c’est la vie! Once we warmed them up they were completely edible and no real harm was done.

I think cornbread is much better when eaten warm. Ditto the muffins. That way if you want to spread them with butter, it melts into all of those lovely little crevices and tunnels.

These particular muffins are extra moist and extra special. They are lightly sweetened and flavoured with honey . . . I like English Wildflower honey, myself.   It tastes like a warm sunny day!

I like to tuck in a little surprise as well, that never fails to delight the eater.  I hide a sweet little nugget of strawberry or raspberry jam in the middle . . .well  . . .  sometime, it does sort of sink to the bottom, but no mind . . . it’s tasty nonetheless.  It goes so very well with that little bit of crunch from the cornmeal and the moist butteriness of the whole muffin.

 
Cornbread muffins, filled with jam and baked until all scrummily toasty golden brown.  They’re a good thing.   In fact . . .I think that they’re the best!

*Honey Cornbread Surprise Muffins*
Makes 12 large muffins
Printable Recipe

If you like cornbread muffins, you will love these tasty little babies.  Moist and delicious, with the hidden surprise of a nugget of jam in the centre.

170g of cornmeal  (fine ground polenta will do) (1 cup)
100g of plain flour (1 cup)
1 TBS baking powder
95g of granulated sugar (1/2 cup)
1/2 tsp salt
250ml of milk (1 cup)
2 large free range eggs
4 TBS butter,  melted
85g of runny honey
12 tsp of raspberry or strawberry jam

Preheat the oven to 200*C/400*F/ gas mark 6.  Line a 12 cup muffin tin with paper liners.  Set aside.

Whisk the flour, cornmeal, salt, baking powder and sugar together in a large bowl.  Beat together the milk, eggs, melted butter, and honey.  Make a well in the middle of the dry ingredients.  Add the wet all at once and stir only to moisten the dry ingredients.  Spoon into the prepared muffin cups, filling about 2/3 full.  Drop a tsp of jam onto the top of each.  (It will sink as the muffins bake.)

Bake for 15 minutes, until well risen and golden brown.  Serve warm, with or without butter.  It’s up to you!

Note:  You can leave the jam out completely if you wish. We love that tasty nugget of fruity sweetness in ours though.  It makes them special!

Happy read Honey Cornbread Surprise Muffins original here: The English Kitchen

Foods: Honey Cornbread Surprise Muffins is a post from: Healthy Recipes | Food Recipes

When I was a child I was not overly fond of oatmeal . . . not for breakfast or any other time . . . unless it was baked into cookies . . . then I could be gently persuaded to eat it.  I wasn’t eating cooked oatmeal for love nor money.  It was just not my cup of tea . . . at all!

Clearly my mother was not all that persuasive or inventive . . . I dare say if a bowl of these lovely baked oats had been put down in front of me . . . I’d have gobbled it up . . . no problem!  Sorry mom!

This is so easy to make that there’s really no excuse not to make it.  You just throw it together and pop it into the oven.  Run upstairs to take your shower and get dressed, and by the time you come back down it’ll be scrummily ready to scarf down!

Tasty baked oats . . . toothsome and slightly crumbly . . . with a nicer bite than ordinary stove topped cooked oatmeal.

Lightly flavoured with cinnamon and golden syrup . . . or honey if you would prefer.

Stogged full of chunks of dried apple and sweet dried cranberries . . . poking here and there, sparkling with all the beauty of the crown jewels.

Other than the bit of butter that you stir into it at the beginning . . . it’s totally fat free too.  Of course . . . having it with cream would negate all that good.  But go on . . . why not.

Dig in!!

*Country Farmhouse Baked Breakfast Oats*
Serves 4
Printable Recipe

Toothsome, crumbly, chock full of fruit, cinnamony and most important of all . . . a most delicious way to get your oats!

120g of old fashioned rolled oats (1 1/2 cups)
2 TBS butter
375ml of boiling water (1 1/2 cups)
375ml of milk (1 1/2 cups)
2 TBS golden syrup or honey
1 tsp ground cinnamon
pinch salt
45g of chopped dried apples (1/2 cup)
75g of dried cranberries (1/2 cup)

To serve:
whole milk or single cream (cold or gently warmed)
cinnamon sugar

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a medium glass baking dish.  Set aside.

Measure the oats into a large bowl.  Drop in the butter.  Pour the boiling water over top.  Let stand for 5 minutes.  Stir in the milk, golden syrup (honey), ground cinnamon, and salt.  Combine well and then pour into the prepared baking dish.  Cover tightly with foil and then place into the heated oven.

Bake for 35 minutes, remove the foil and bake for 5 to 10 minutes longer, until thick and bubbly.

Spoon into heated bowls.  Serve hot with cream or milk drizzled around the cereal and a dusting of cinnamon sugar.

Happy read Country Farmhouse Baked Breakfast Oats original here: The English Kitchen

Foods: Country Farmhouse Baked Breakfast Oats is a post from: Healthy Recipes | Food Recipes

I had some French Bread that needed using up today and I fancied some French Toast for breakfast. But I didn’t want the same old same old.

I thought I might like to stuff it . . . but again, I didn’t want the same old, same old.  Then I spied a tasty jar of lemon curd in my cupboard.  (I usually make my own, but I always have a jar of ready made to hand as well, coz . . . I’m a lemon curd nut!!)

I’ve seen French Toast stuffed with fruit and cheese and ham and all sorts, but I’ve never seen one stuffed with lemon curd . . . I thought why not!!

And so I did . . . stuff it with lemon curd that is.

I served it up with some fresh Strawberries.

It was good . . . very, very goooood!  ‘Nuff said.

*Lemon Stuffed French Toast*
Serves 4
Printable Recipe

A wonderful way to use up stale bread, with a tangy lemon curd filling.  Serve with some golden syrup and fresh berries for a delightful breakfast treat!

One (16 ounce) loaf of french bread, unsliced
295ml of milk (1 1/4 cup)
3 large free range eggs
1 TBS sugar
1 tsp vanilla
pinch salt
a jar of lemon curd
unsalted butter and vegetable oil for cooking

To finish:
Icing sugar to dust
an assortment of fresh berries
golden syrup (optional)

Preheat the oven to 150*C/300*F/ gas mark 2.  Butter a baking sheet.  Set aside.

Cut the bread into  8 equal slized, each about 1 inch thick.  Cut a pocket into each  piece of bread, using a serrated knife, carefully slicing into, but not all the way through.  Spoon about 1 dessertspoon full of lemon curd into the pocket created in each piece of bread.

Whisk together the milk, eggs, sugar, vanilla and salt.  Dunk the stuffed slices of bread into the egg mixture, allowing them to soak it up for several minutes, turning to coat it evenly on both sides.  You want it saturated, but not falling apart.

Warm 1 TBS of butter and 1 TBS of oil together in a large heavy skillet over medium heat.  Cook the slices of stuffed bread in the heated fat until golden brown and lightly crisp on one side, flip over carefully and brown and crisp the other side.  Place them onto the prepared baking sheet and keep warm in the oven while you cook the remainder, using more butter and oil as necessary.

When all the toast is ready, place it onto heated plates and dust lightly with icing sugar.  Serve immediately with some fresh berries and  golden syrup (if desired.)

Happy read Lemon Stuffed French Toast original here: The English Kitchen

Foods: Lemon Stuffed French Toast is a post from: Healthy Recipes | Food Recipes

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