Great Kitchen

Small Batch Chocolate Chip Bars ingredients: 105g plain flour (3/4 cup) 1/4 tsp baking powder 1/4 tsp bicarbonate of soda 1/4 tsp salt 60g softened butter (1/4 cup) 50g soft light brown sugar (1/4 cup) 2 TBS granulated sugar 1 large free range egg yolk 1/2 tsp pure vanilla extract 90g good quality chocolate chips (1/2 cup) instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Line a 9 by 5 inch loaf pan with baking paper.  Set aside. Cream together both sugars and the butter until smooth and creamy. Beat in the egg yolk and the vanilla. Sift together the flour, salt, soda and baking powder.  Stir into the creamed mixture. It will look quite crumbly.  Stir in the chocolate chips and then  press the dough evenly into the lined pan, pressing it down firmly. Bake in the preheated oven for 20 to 23 minutes, until puffed and golden brown. Remove from the oven and let sit in the pan for 15 minutes before lifting out and cutting into serving sized wedges.  Store any leftovers in an airti

Easy Chicken Parmesan ingredients: 115g of spaghetti, uncooked (4 ounces) 400g marinara sauce , divided ( 1 1/4 cups and 1/2 cup) 35g plain flour (1/4 cup) 1/2 tsp salt 1/4 tsp black pepper 3/4 tsp garlic powder 1 large free range egg, beaten 1/2 TBS water 45g Parmesan Cheese + 1 TBS (1/4 cup + 1TBS) 90g Panko style bread crumbs (3/4 cup) 2  chicken breast fillets, boneless, skinless 40g grated Mozzarella cheese (1/3 cup) Oil for frying fresh basil to garnish instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Arrange 3 shallow dishes side by side.  In one mix the flour, garlic powder, salt and pepper.  In another place the first quantity of Parmesan cheese and Panko bread crumbs.  In the third whisk together the egg and water. Place each chicken breast between two pieces of wax paper and pound to an even thickness.  Dip first in the flour, shaking off any excess. Dip into the beaten egg/water and then coat generously in the bread crumb/cheese mixture, pressing lightly to make

INGREDIENTS   8-10 high welfare chicken thighs  1 chicken stock cube dissolved in 200ml boiling water 3/4 tsp salt  1/2 tsp coarse black pepper  2 tbsp olive oil 500g pasta (traditionally bucatini or zite is used)  200g hellim (Halloumi) finely grated  2 tsp dried mint  Squeeze of lemon juice  METHOD   Put chicken thighs into a large soup pan and cover with 3 litres cold water. Bring to boil, add the melted stock cube (optional), the salt and simmer on a low heat for 45-50 mins.  After 20 mins preheat oven to 200C (fan).  After 30 mins, remove 6 of the chicken thighs to an oven proof dish, add two ladles of the stock, the olive oil and black pepper, and pop in the oven for around 30 mins until golden brown and crispy, basting halfway through.  While the chicken is cooking in the oven, and once the remaining chicken thighs have been boiling for around 50 mins, remove those chicken thighs to a plate. Bring the stock back up to the boil and add the pasta (if using traditional bucatini, sn

Mapled Pork Chops ingredients: 2 thick meaty, bone in pork  loin chops, the fatty edges slashed at 1/2 inch spaces (this helps to keep them from curling up when they are cooking) 1 1/2 tsp minced dry onion 1 1/2 tsp vinegar 1 1/2 tsp Worcestershire sauce 1/4 tsp salt 1/4 tsp mild chili powder pinch black pepper 2 TBS pure maple syrup 2 TBS water instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  You will need a shallow baking dish large enough to hold both chops side by side. Place the pork chops in a single layer in a lightly buttered shallow baking dish. Whisk together all of the ingredients until well combined. Spoon evenly over the chops. Cover the dish tightly with foil. Bake in the preheated oven for 45 minutes, basting occasionally. Uncover and baste again, then return to the oven, uncovered  for a further 15 minutes, until cooked through and golden.  Serve hot with some of the juices spooned over top. Delicious! source :  https://theenglishkitchen.blogspot.com/

Crepes with Lemon & Sugar  ingredients: 70g plain flour (1/2 cup) 1/2 tsp sugar 1/4 tsp salt 180 ml whole milk (3/4 cup) 1 large free range egg, lightly beaten 1 TBS butter, melted and cooled 1/2 tsp vegetable oil granulated sugar and lemon wedges to serve instructions: Heat the vegetable oil in a 12 inch non-stick skillet for 10 minutes over low heat. Make the batter while the pan is heating. Whisk the flour, sugar and salt together in a bowl. Whisk together the milk and egg. Whisk half of this into the flour mixture until smooth, then whisk in the butter. whisk in the remaining flour mixture. Wipe most of the oil out of the skillet, leaving only a fine coating. Increase the heat to medium. Leave for a minute. Test the heat of the skillet by adding a tsp of the batter in the centre of the pan. If in 20 seconds the bottom is golden brown, the skillet is the right temperature. If too light or too dark, adjust the temperature as needed. Pour in 60ml of batter (1/4 cup). Tilt gently t

Blueberry Muffins ingredients: For the lemon sugar crunch: the finely grated zest of 1/2 unwaxed lemon 1 TBS demerara sugar (turbinado) For the muffins: 105g plain flour (3/4 cup) 45g caster sugar (1/4 cup) 1 tsp baking powder 1/8 tsp baking soda 1/8 tsp salt 60ml whole fat milk 1 large free range egg, at room temperature the finely grated zest of 1/2 waxed lemon 3 TBS melted butter, cooled 70g fresh or frozen blueberries (1/2 cup) (if using frozen, do not thaw and dry before folding them into the batter) instructions: Preheat the oven to 170*C/325*F/ gas mark 3.  Line 4 muffin cups with paper.  Set aside. Stir together the demerara sugar and lemon zest. Sift together the flour, baking powder, salt and soda.  Stir in the sugar and lemon zest.  Whisk together the milk, egg, and melted butter.  Add to the dry ingredients and stir just to combine.  Fold in the blueberries.  It should be lumpy. Divide this mixture between the four muffin cups.  Divide the lemon sugar between the muffins, s

Gremolata  Baked Cod ingredients: 2 thick cod loin portions 3 TBS olive oil salt and black pepper to taste the juice of 1/2 lemon 60ml white wine (1/4 cup) 1 large clove of garlic, peeled and minced finely 70g panko bread crumbs (1/4 cup) the finely grated zest of 1/2 lemon 1/2 TBS chopped fresh flat leaf parsley 1/4 tsp dried oregano pinch red pepper flakes lemon wedges to serve (optional) instructions: Preheat the oven to 200*C/400*F/ gas mark 6. Line a baking tray with some aluminium foil and butter the foil. Sprinkle the cod fillets lightly with salt all over and pat it in. Combine 1 1/2 TBS of the olive oil, white wine,lemon juice and 1/4 teaspoon salt together in a bowl, whisking well together.  Add the minced garlic. Moisten the fish on both sides in this mixture, then place on the baking tray. Mix together the bread crumbs, lemon zest, parsley, oregano, red pepper flakes,  1/4 tsp salt, some pepper and the remaining olive oil.  Divide the crumb mixture between both cod fillets,

INGREDIENTS 300g red lentils 60g uncooked quinoa 40g white rice (pudding rice is best but any white rice will do) 2 tbsp olive oil 1 large onion, finely chopped 1 heaped tbsp dried mint 1 tsp paprika 1 tsp pul biber 1/2 tsp smoked paprika 1 tsp salt 1 tsp black pepper 3 tbsp sweet red pepper paste 2 tsp tomato purée 1 vegetable stock cube Juice of 1 lemon 3 litres water METHOD Wash and drain the lentils, rice and quinoa in a sieve until water runs clear (around a minute) and leave over a bowl. Dissolve stock cube in a little boiling water and add to a litre of cold water (this will be topped up with another 2 litres of cold water). Add olive oil to a soup pan on a low-med heat and soften onion for 8-10 mins. Add all of the spices and pastes and stir for a couple of mins. Next, add pulses and grains, stir well until the ingredients have amalgamated and you can smell all the spices and flavours coming together. Add the 3 litres of water (which has the dissolved stock cube mixed in too),

World's Best Mac & Cheese  ingredients: 225g of macaroni (2 cups) 2 TBS butter 1 1/2 TBS plain flour 240ml hot chicken broth (1 cup) 120ml  milk (1/2 cup) 60g  shredded Gruyere cheese (1/2 cup) 60g  shredded red Leicester cheese (1/2 cup) 60g cup shredded strong cheddar cheese (1/2 cup) 3 TBS freshly grated Parmesan cheese freshly ground black pepper to taste a dash of Tabasco sauce For topping: a bit of Parmesan, Cheddar, Gruyere and red Leicester cheese grated and mixed together with a few bread crumbs instructions: Pre-heat the oven to 200*C/400*F. Lightly butter a large shallow casserole dish and set aside. Grate all your cheeses and mix them together in a bowl. Set aside. Bring a large pot of slightly salted water to the boil and add the macaroni. Cook according to the package directions, draining it while it is still a tad bit undercooked. Drain it well and rise with cold water. Set aside. Make the sauce by melting the butter over medium heat in a heavy saucepan. Stir in

Banana Loaf  ingredients: 60g butter softened (1/4 cup) 70g granulated sugar (1/3 cup) 1 large free range egg 125g mashed banana (1/2 cup) 2 TBS sour milk (see note) 175g plain flour (1 1/4 cups) 1/2 tsp baking soda 1/4 tsp of salt handful of toasted chopped walnuts (optional) instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a small loaf tin (7-1/2 by 3-3/4 by 2-1/8 inch) and line with some baking paper. Cream the butter and sugar together in a bowl, then beat in the egg, banana and sour milk. Whisk the flour, soda and salt together.  Add to the creamed mixture stirring just to combine.  It is okay and preferable for the batter to be a bit lumpy. Stir in walnuts if using. (You could also use chocolate chips.) Spoon into the prepared loaf tin. Bake in the preheated oven for about 40 minutes, until a toothpick inserted in the centre comes out clean and it is well risen and golden brown. Lift out onto a wire rack to cool completely before cutting into slices to enjoy. NO

Chocolate Frosting Layer cake  ingredients: For the cake: 2 large free range egg yolks, plus one large white, room temperature 100g caster sugar (1/2 cup) 105g cake flour (3/4 cup) 1/2 tsp baking powder 1/8 tsp baking soda 1/4 tsp salt 80ml buttermilk (1/3 cup) 3 TBS unsalted butter, melted and cooled 1 TBS vegetable oil 3/4 tsp vanilla For the frosting: 170g milk or semi-sweet chocolate chips (6 ounces) 200g unsalted butter softened (14 TBS) 86g icing sugar (2/3 cup) 56g cocoa powder (not drink mix) (1/2 cup), sifted 175g golden syrup (1/2 cup, corn syrup) 1 tsp vanilla instructions: Preheat the oven to 180*C/350*F/ gas mark 4.  Butter two six inch round cake tins and line the bottoms with baking paper. Set aside. Beat the egg white with an electric mixer until it gets foamy.  Continue to beat until it softly mounds, then slowly beat in 2 TBS of the sugar until glossy stiff peaks form. Set aside. Whisk  the egg yolks together with the buttermilk, melted butter, oil and vanilla until s

Wild Alaska Salmon & Warm Vegetable Salad ingredients: 1 X (418g) or 2 (213g) cans of  red or pink wild Alaska Salmon (14 3/4 oz or 2 X 7.5 oz) 3 TBS olive oil 2 shallots, peeled and sliced 12 cherry tomatoes, halved 250g (9-oz) roasted peppers in brine, drained 175g (6-oz) grilled artichokes in brine or oil, drained 1 tsp finely grated lemon zest 2 TBS lemon juice 1 tsp wholegrain mustard salt and freshly ground black pepper 1 X bag rocket, watercress, and spinach salad leaves (about 4 cups) instructions: Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, and break the salmon into large chunks with a fork. Heat 1 TBS of the olive oil in a frying pan and add the shallots. Cook gently for a couple of minutes, then add the cherry tomatoes, peppers and artichokes, tossing them together as they cook for about two minutes, to warm them through. Whisk together the remaining olive oil, lemon zest, lemon juice and mustard.  Season with salt and pepper. Share the

Smoky Tomato & Garlic Prawns ingredients: 2 TBS extra virgin olive oil, plus more to drizzle 1 medium brown onion, peeled and thinly sliced 2 cloves garlic, peeled and minced 1/2 tsp smoked Spanish paprika (pimenton) 400g tin of chopped tomatoes, in tomato juice, undrained (14 1/2 ounces) splash of balsamic vinegar pinch of sugar 125g raw king prawns (1/4 pound) handful of fresh coriander, washed and chopped (cilantro) salt and black pepper to taste lemon wedges to serve sliced green chilies to serve (If you like things hot) instructions: Heat the oil in a large skillet.  Add the onion and cook gently over low heat, for about 10 minutes, until softened but not coloured.  Add the garlic and smoked paprika.  Cook and stir for a further 3 to 4 minutes until very fragrant. Add the tomatoes, vinegar and pinch of sugar.  Bring to a gentle simmer and then cook over low heat, stirring often, until the tomatoes have reduced and the sauce is rich and thick.  Taste and season with salt and pe

  I've been cooking and sharing recipes online for about 18 years now.  I have shared my love of food and recipes on a variety of sites throughout the years, some of which no longer exist.   I discovered very early during my online journey that people really love food and recipes and that I had plenty to share.  My blog in its current form has been going for about 10 years now.    Throughout that time I have shared well over 3000 recipes with you.  That's a lot of food and a lot of cooking and a lot of tastiness.  I thought it would be fun today to share some of my all time favourites with you!  Perhaps some of them are also yours, or maybe you have missed some. In any case there is sure to be something here for everyone.     Creole Chocolate Cake . This is one that I shared with you back in  August of last year on my Birthday.  This is my all time favourit chocolate cake for several reasons. It could be the incredibly moist chocolate sponge, or maybe the date caramel nut filli

Skillet Apple Crumble ingredients: For the apples: 4 large pink lady apples, peeled, cored and cut into 1/2-inch wedges 2 TBS granulated sugar 1/4 tsp ground cinnamon 1 TBS butter 120ml cloudy apple juice (1/2 cup) 1 tsp lemon juice For the crumble topping: 35g plain flour (1/4 cup) 20g old fashioned oats (1/4 cup) 30g chopped toasted walnuts (1/4 cup) 3 TBS packed soft light brown sugar 1 TBS granulated sugar 1/4 tsp ground cinnamon 3 TBS melted butter instructions: First make the topping. Combine the flour, oats, walnuts, cinnamon and both sugars in a bowl.  Add the melted butter and stir together with a fork to combine into a crumbly topping.  Set aside. Toss the apples together in a bowl along with the granulated sugar and cinnamon.  Set aside. Put the apple juice into an 8-inch oven-proof skillet.  Bring to the boil and boil for about 3 minutes until reduced to 80ml/1/3 cup.  Tip out into a beaker and add the lemon juice.  Set aside. Melt the butter in the skillet and add the cinn

INGREDIENTS  FOR THE FILLING: 2 tbsp sunflower / vegetable / rapeseed oil  1 large onion, finely chopped 2 carrots finely chopped 2 celery sticks finely chopped  800g beef mince  300g chestnut mushrooms finely chopped  4 tbsp tomato purée 5 tbsp beef gravy granules 2 tbsp Worcester sauce  800ml boiling water  1 beef stock cube Few sprigs thyme  Pinch of salt and pepper  FOR THE MASH: 1.5kg Maris Piper or King Edward potatoes (weigh them AFTER you have peeled them), cut into small 5cm chunks  50g butter  80ml milk  Salt and pepper to taste.  METHOD In a measuring jug, add the gravy granules and crumbled stock cube and top up with 800ml boiling water, stirring constantly until fully dissolved. Add the tomato purée and Worcestershire Sauce and leave to one side. In a separate pan on a medium heat, add the oil and heat up, then add the carrots, onions and celery (I used a food processor to chop up all the vegetables in this recipe but you don’t have to) and soften for 6-7 mins before addin

Broccoli Salad  ingredients: 2 slices of streaky smoked bacon, chopped 3 TBS sultana raisins (golden raisins) 1 small bunch of broccoli (about 3/4 pound in weight), florets cut into 1 inch pieces and stems peeled and cut into 1/2 inch cubes 60g full fat mayonnaise (1/4 cup) 1 1/2 tsp balsamic vinegar fine sea salt and freshly ground black pepper to taste 3 TBS coarsely chopped toasted walnuts 1 small shallot, peeled and finely chopped instructions: Add the bacon to a small skillet and cook until crisp, stirring frequently.  Drain on paper towelling and set aside. Cover the sultana raisins with boiling water. Let sit for several minutes to plump them up, then drain well and pat dry. Bring a large pot of lightly salted water to the boil.  Add the broccoli stems and cook for one minute, then add the florets and cook for a further minute.  Drain well and then run cold water over them immediately until they are totally cold.  (this stops them from overcooking) Transfer to a salad spinner an

Cheesy garlic Bread ingredients: 1 thick slice of French or Italian bread 2 tsp softened salted butter 1/2 tsp minced garlic 1/2 tsp dried flat leaf parsley 2 TBS grated mozzarella cheese 2 TBS grated cheddar cheese 1/2 TBS freshly grated Parmsan cheese instructions: Preheat the grill to high.  Line a baking tray with aluminium foil.  Place the bread onto the tray. Stir together the butter, half of the parsley and garlic to combine well. Spread it evenly over the slice of bread.  Mix together all of the cheeses and sprinkle them evenly over top of the buttered bread. Pop the bread under the heated grill and toast until the cheese has melted and turned golden brown in spots. (3 to 4 minutes)  Sprinkle with the remaining parsley flakes and serve immediately. source :    https://theenglishkitchen.blogspot.com/

INGREDIENTS 3 large OR 4 medium eggs  250ml milk 200ml vegetable, sunflower oil OR olive oil (or a combination) 1 heaped tbsp dried mint  Big bunch coriander (4 tbsp) finely chopped 1 finely chopped small brown onion  165g pitted kalamata olives  200g hellim (halloumi) cut into small 1cm cubes  25g grated hellim (halloumi) 340g self raising flour  1 level tsp baking powder 1 heaped tsp sesame seeds  1 heaped tsp Nigella seeds  METHOD Preheat oven to 180C (fan). Grease 9inch springform cake tin OR a loaf tin and grease well or line with parchment paper (my Masterclass non-stick trays are fab - click here ).  In a large bowl, whisk eggs, add milk and oil, stir, whisk in flour and baking powder until fully amalgamated with no visible lumps at all. Then add onion, olives, hellim, coriander, mint, and stir well.  Pour into tin, sprinkle on half of the sesame and nigella seeds, then the grated hellim, then the rest of the seeds.  Bake on bottom shelf for 50-60 mins (the loaf cake may need a