Great Kitchen

Garlic & Parmesan Crispy Potatoes ingredients: 4 medium red potatoes, scrubbed, dried and unpeeled 4 TBS light olive oil 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika 1/4 tsp black pepper salt to taste 1/2 tsp parsley flakes 4 TBS freshly grated Parmesan Cheese instructions: Preheat the oven to 220*C/425*F/gas mark 7.  Line a large baking tray with baking paper set aside. Cut the potatoes into 1/4 inch thick rounds, discarding the ends.  Place them into a bowl along with the olive oil and all of the herbs and seasonings.  Add 2 TBS of the cheese and toss everything together to coat.  Spread out on the baking sheet in a single layer. Bake in the preheated oven for 15 minutes, flip over and bake for a further 10 minutes, until golden brown.  Remove from the oven and sprinkle with the remaining cheese.  Return to the oven to melt the cheese. Serve hot. source :   https://theenglishkitchen.blogspot.com/

Heavenly Chicken ingredients: 2 boneless, skinless chicken breasts or thighs 2 TBS melted butter 1/2 tsp onion powder 1/4 tsp paprika 1/2 tsp salt 1/4 tsp garlic powder 90g light sour cream (3/4 cup) 90g finely crushed buttery round crackers 1 TBS light olive oil instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Line a baking tray with aluminium foil and spread with the olive oil. Measure the sour cream, salt, onion and garlic powders, and paprika into a bowl and mix well together.  Measure the cracker crumbs into another bowl. Pound the chicken until it is an even thickness.  Roll it in the sour cream mixture and then into the cracker crumbs to coat completely.  Place onto the baking tray. Drizzle the melted butter over top of each piece. Bake for 35 to 45 minutes (depending on the size of your chicken pieces) until golden brown, crisp and the juices run clear. source :    https://theenglishkitchen.blogspot.com/

Maple Walnut Muffins ingredients: 245g plain flour (1 3/4 cup) 2 tsp baking powder 1 tsp baking soda 120g butter at room temperature (1/2 cup) 180ml pure maple syrup (3/4 cup) 120g sour cream (1 cup) 1 free range large egg 87g chopped toasted walnuts, plus more to garnish (3/4 cup) instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a medium size muffin tin and  line with paper liners. Sift together the flour, soda and baking powder into a bowl and set aside. Cream the butter until light with an electric whisk.  Continue with the electric whisk and add the  in the maple syrup a bit at a time, whisking constantly. Whisk in the egg and sour cream.  Fold in the flour and the walnuts, until just blended. Spoon into the prepared tin (you will have to cook three more separately after the first batch) filling 2/3 full.  Top each with a piece of walnut if desired. Bake for 12 to 16 minutes.  A toothpick inserted in the centre  will come out clean.  Leave in the tins for a few mi

  I've never been one much for going out on New Years Eve.  I'm pretty much a stay at home, have a few nibbles, watch the ball drop on the telly kind of a gal.  I suppose that comes from years of having a huge family and not being able to afford tickets to go out and a baby sitter!   I never minded much and as my children got older it got to be more fun. We would have a nibble buffet of finger foods, and watch some great things on the telly, or play a few board games, and then watch Dick Clark's Rockin New Year's Eve!   Because my ex was a Military Policeman, he used to have to work on New Years Eve anyways, so it was pretty much me and the children on our own celebrating!    We all had our favourite nibbles.  I would out a variety of crisps and cheese snacks, cheese and crackers, pickles . . .   Pretzels,  mini pizzas, dips and other nibbles and mocktails, of course!   These Sweet & Spicy Pepitas are really tasty.  They go down great with drinks and are incredibly

Gingerbread Roll ingredients: For the cake: 105g plain flour (3/4 cup) 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1 tsp ground ginger 1/4 tsp each, ground cloves, ground nutmeg and ground cardamom 1/4 tsp salt 3 large free range eggs, at room temperature 145g caster sugar (3/4 cup) 50g soft light brown sugar (1/4 cup, packed) 1 tsp vanilla extract 80ml molasses (1/3 cup) 65g icing sugar, sifted (for rolling) (1/2 cup) 30g icing sugar, sifted for dusting at the end For the lemon cream filling: 480ml double cream (whipping or heavy cream, 2 cups) 115g good quality lemon curd (about 1/3 cup) instructions: Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 10 by 15 inch Swiss roll tin and line with baking paper. Butter the baking paper. Sift together the flour, spices and salt.  Set aside. Whisk the eggs with an electric whisk, slowly adding the caster sugar until light and fluffy.  Whisk in the brown sugar, vanilla and molasses, continuing to whisk with the electric

Sugared Date Squares ingredients: 150g soft light brown sugar (3/4 cup) 180g salted butter (3/4 cup) 225g chopped dates (8 oz package) 1 tsp vanilla extract 75g crisp rice cereal (3 cups) 115g chopped toasted walnuts (1 cup) 130g sifted icing sugar (1 cup) instructions: Line an 8 inch square baking tin  with some aluminium foil and butter the foil really well. Set aside. Measure the butter, brown sugar and dates into a saucepan.  Cook, stirring constantly, over medium heat.  When the mixture is melted, smooth and thoroughly combined, remove from the heat.  Stir in the vanilla.  Stir in the chopped nuts and cereal, combining well.  Spoon into the buttered baking tin, pressing down to compact.  Place in the refrigerator to chill completely. Once it is cold and set, dump out of the pan.  Peel off the foil and cut into 1-inch squares.  Roll the squares in the icing sugar to coat.  Store in an airtight container. source :    https://theenglishkitchen.blogspot.com/

White Chocolate, Raspberry and Almond Pan Cookie ingredients: For the Cookie: 75g plain flour (1/2 cup +1 tsp) 1 tsp baking powder 75g ground almonds (3/4 cup) 60g caster sugar (1/4 cup) 100g salted butter (generous 1/3 cup) 1 large free range egg You will also need: a handful of fresh raspberries 2 TBS flaked almonds, toasted 3 TBS white chocolate chips instructions: Whisk together the flour, sugar, ground almonds and baking powder.  Set aside. Heat the butter slowly over very low heat in a 10 inch skillet until it melts.  Remove from the heat and carefully whisk in the egg, whisking constantly, until it is all mixed together.  Add the dry ingredients and mix the i to combine completely.  Smooth out and return to the heat. Cook the cookie over very low heat for 10 minutes.  Press the raspberries into the surface, sprinkle over the flaked almonds and the chocolate chips.  Cover and cook for 5 minutes longer.  Remove from the heat, wipe any moisture from the lid and return it to cover t

Gingered Lemon Sole ingredients: 2 skinned and boned fillets of lemon sole 1 ball of preserved stem ginger 1 TBS of stem ginger syrup from the jar 2 cloves garlic, peeled and minced 1/2 small red chili, seeded, trimmed and finely chopped 1 TBS dark soy sauce instructions: Preheat your grill to high.   Mince the stem ginger and put it into a bowl, along with the ginger syrup, garlic, red chili and soy sauce.  Whisk together well. Place the sole fillets onto a baking tray.  Drizzle the ginger mixture over top.  Pop under the heated grill and cook for 4 to 5 minutes, or until the fish flakes easily with the tip of a fork.  Cook time depends on the thickness of your fillets.  Remember it will continue to cook a bit upon resting. Serve hot, with the pan juices.  I like to serve this with some steamed brown rice and a mix of steamed vegetables. source  :    https://theenglishkitchen.blogspot.com/

Mint Chocolate Shortbread Fingers ingredients: 44g tube of Trebor extra strong mints (1.5 ounces of something like Altoids mints) 125g plain flour (1 cup less 2 TBS) (all purpose) 100g unsalted butter, cold and cut into bits (7 TBS) 25g caster sugar (2 TBS) To glaze: 100g bar Lindt Dart Mint Intense Chocolate chopped (3 1/2 ounces) 50g of good white chocolate, chopped  )1.5 ounces) instructions: Preheat the oven to 165*C/325*C/gas mark 3.  Butter a 9 inch by 5 inch loaf tin and line with baking paper, leaving an overhand to lift it out with. Crush the peppermints in the bowl of a food processor until it becomes very small pieces, mostly powdered.  Remove and set aside. Add the flour and the butter to the food processor.  Blitz until it resembles fine bread crumbs.  Tip in the crushed peppermints and the sugar. Blitz until it comes together into a firm paste.  Tip out and press evenly into the bottom of the loaf tin. Bake in the preheated oven for 30 to 40 minutes, until set and golden

Light Holiday Fruit Cake ingredients: 150g butter (2/3 cup) 125g granulated sugar (2/3 cup) 2 large free-range eggs beaten 240ml fruit juice or water (I used fresh orange juice) 60ml liquid honey (1/4 cup) 280g flour, sifted (2 cups) 1/2 tsp salt 1/2 tsp ground nutmeg 1 tsp baking powder 2 tsp ground cinnamon 1/2 tsp baking soda 910g extra fancy mixed glace fruit (2 pounds) (I used a mix of glace cherries, glace citrus peels, glace pineapple and dried apricots) 150g raisins (1 cup) 60g whole pecans (1/2 cup) 140g additional flour (1 cup) instructions: Preheat the oven to 135*C/275*F.  Butter two 3 1/2 " by 7 1/2" loaf tins and line with waxed or baking paper, leaving 1/2 inch of paper to extend beyond the edges of the tins all round.  Set aside. Rinse and dry your glace cherries. Place into a bowl.  Chop the citrus peels into small bits.  I used  combination of grapefruit, pomelo, orange and lemon peels. Cut the glace pineapple into chunks.  Chop the dried apricots. Put the c

Pork & Rice Casserole ingredients: 1 pound leftover roast pork (about 2 cups) diced 1 TBS vegetable oil 1 medium onion peeled and diced 2 sticks celery, trimmed and diced 325g cooked rice (2 cups) 1 tin of condensed Cream of chicken soup (10.5 ounces or 294g), undiluted 3 TBS Soy sauce black pepper to taste Optional topping: 4 TBS cracker crumbs 2 TBS grated cheese instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a shallow 2 litre/2quart casserole dish.  Set aside. Heat the oil in a large skillet.  Add the onion and celery and saute until the vegetables have begun to soften and the onion is translucent. Add the pork and cook for a few more minutes until it begins to lightly brown. Stir in any cooked vegetables you are using and the rice,  along with the condensed soup and the soy sauce.  Mix well to combine.  Season with some black pepper to taste, and then spoon the mixture into the prepared casserole dish. Mix together the cracker crumbs and cheese for the optio

INGREDIENTS For the Mincemeat 300g mixed dried fruit 1 small apple, peeled, cored and finely chopped 50g butter cut into cubes 25g soft brown sugar 1 level tsp cinnamon 1 level tsp mixed spice 1 tsp orange blossom The juice and rind of 1/2 orange 100ml water For the Syrup 800ml water 300g caster sugar 1tsp orange blossom water OR rose water 1/4tsp ground cinnamon or a couple of cinnamon sticks  For the Gatmer 12 sheets good filo pastry 150g almonds 150g walnuts 1/4 tsp ground cinnamon  METHOD Preheat oven to 170C (fan) / 190 C conventional. For the mincemeat, add all the ingredients to a pan on a medium heat and cook for around ten minutes or so. Allow to cool down.  Add all the syrup ingredients to a separate pan on a medium heat. Stir occasionally and take off heat once mixture has reduced down by about a 1/4. Has to fully cool. In a small separate pan melt the butter.  Blitz the nuts in a food processor so that they’re finely chopped (not to a crumb). Mix in the ground cinnamon and

Orange Glazed Pork Roast ingredients: 1.5 k boneless, skinless pork loin roast (3 pounds) vegetable cooking spray 1 1/2 tsp coarsely ground black pepper 1/2 tsp fine sea salt 325g orange marmalade (1 cup) 2 TBS grainy Dijon mustard 2 tsp fresh or dried rosemary leaves 2 TBS plain flour (all purpose) 480ml chicken broth (2 cups) instructions: Preheat the oven to 190*C/375*F/ gas mark 5.  Spray a roasting rack with the vegetable cooking spray and place it into a roasting tin which you have lined with aluminium foil. Melt the marmalade together with the Dijon mustard.  Stir in the rosemary. Season the pork roast all over with the salt and black pepper.  Place onto the rack in the roasting tin and brush it all over with the melted marmalade mixture.  Roast for 1 hour, or until a thermometer inserted into the roast registers 65*C/155*F when inserted into the thickest part of the roast.   Cover with foil and let stand for 10 minutes before lifting off onto a serving plate. Add a bit of water

Mustard Baked Chicken ingredients: 4 chicken bone-in  leg/thigh quarters (chicken pieces with both leg and thigh attached) 1/2 TBS sweet paprika 1 tsp dry mustard powder 1/2 tsp salt 1/2 tsp ground black pepper 1 TBS Worcestershire sauce 1/2 TBS olive oil instructions: Trim any excess fat from the chicken quarters and discard.  Cut some slashes into the tops of them on both the thigh and the drumstick sections with a sharp knife.  Place into a container.  Whisk together all of the remaining ingredients until well-blended. Rub into the chicken in the container, coating it on all sides.  Cover and place into the refrigerator to marinate, for at least a half an hour, or up to 8 hours maximum, turning them over in the marinade every now and then. Preheat the oven to 165*C/325*F/gas mark 3.  Lay the chicken pieces, skin side up in a baking dish large enough to hold them.  Brush and drizzle any marinade over the chicken on the tray. Cover tightly with aluminium foil. Roast in the preheated o

Cinnamon Swirl Tea Bread ingredients: 115g butter, softened (1/2 cup) 2 large free range eggs 120g  of sour cream or plain yogurt (1 cup) 2 tsp vanilla extract 190g caster sugar (1 cup) 280g plain flour (2 cups) 1/2 tsp bicarbonate of soda 1 tsp baking powder pinch salt 6 TBS soft light brown sugar, packed 2 TBS ground cinnamon dash ground cardamom Optional Glaze: 65g icing sugar, sifted (1/2 cup) milk to thin pinch ground cinnamon instructions: Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 5 inch loaf tin and line with baking paper. Set aside. Measure the butter, eggs, sour cream, vanilla, sugar, flour, soda, baking powder and salt into a bowl. Beat together until well combined, but do not over beat. Stir together the brown sugar, cinnamon and cardamom. Spread half of the batter into the prepared baking tin. Sprinkle with half of the cinnamon sugar mixture. Spread the remaining batter over top. Sprinkle with the remaining cinnamon sugar. Using a round bladed knife gently