It's hot as hades out and you don't want to turn on the oven, but you still want to be able to serve your family a delicious dessert. Perhaps some unexpected company has dropped in and you have managed to throw together a simple and quick supper, but you are looking for a quick and easy dessert that you can whip together at the last minute.
Here I am to come to the rescue. This Cookies & Cream Fruit Dessert is the perfect solution. Using only a few simple store cupboard ingredients and not a lot of time, you can have this made and served.
No time is needed for anything to set up either. Simply fold together a few ingredients, layer them on top of some tinned or fresh fruit, sprinkle with a bit of cinnamon sugar and Bob's Your Uncle. Dessert is served!
- 14 ounces (411g) tin of fruit in juice (peaches, apricots, pears, etc.)
- 1 cup (240ml) double/heavy cream whipped to soft peaks
- 1 cup (200g) thick plain Greek Yogurt
- 10 chocolate covered biscuits
- 1 tsp ground cinnamon
- 2 TBS demerara sugar (Turbinado)
- Drain the fruit, reserving half of the juice. Chop up in rough pieces and divide them between 4 dessert bowls. Spoon the reserved juice over top. (If using fresh fruit, just cut into pieces and put into the dishes.)
- Whisk together the cream and yoghurt.
- Break up the biscuits into rough bits and then fold them into the cream/yoghurt mixture. Spoon this mixture over top of the fruit.
- Mix together the sugar and the cinnamon. Sprinkle evenly over top of the cream mixture.
- Serve immediately.
Cookies and Cream Fruit Dessert
A quick dessert that is not only very easy to make but uses things I normally have on hand. You can use any fruit you enjoy. Tinned or fresh. Try strawberries when they are in season or a mix of fresh berries. You can use chocolate coated hobnobs or shortbreads instead of chocolate covered digestives. Delicious!
NOTE: this dessert needs to be served as soon as it is made as it does not keep well.
Ingredients
- 14 ounces (411g) tin of fruit in juice (peaches, apricots, pears, etc.)
- 1 cup (240ml) double/heavy cream whipped to soft peaks
- 1 cup (200g) thick plain Greek Yogurt
- 10 chocolate covered biscuits
- 1 tsp ground cinnamon
- 2 TBS demerara sugar (Turbinado)
Instructions
- Drain the fruit, reserving half of the juice. Chop up in rough pieces and divide them between 4 dessert bowls. Spoon the reserved juice over top. (If using fresh fruit, just cut into pieces and put into the dishes.)
- Whisk together the cream and yoghurt.
- Break up the biscuits into rough bits and then fold them into the cream/yoghurt mixture. Spoon this mixture over top of the fruit.
- Mix together the sugar and the cinnamon. Sprinkle evenly over top of the cream mixture.
- Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
I have always loved Salad. There is nothing so refreshing as a nice, chilled salad on a hot summer's day! A lot of people will say that they don't like salad, or that salad is boring and that they can't be asked. They want more exciting food. My answer to that is, then you have not had the right salad!
Admittedly I have been served some pretty insipid salads through the years. Lettuce and vegetables that are well past their prime, thrown together as if an afterthought. Why!!! Salads don't have to be boring creatures. They can be wonderful opportunities to gather together fresh ingredients in interesting, innovative, and delicious ways! If people put as much care into putting together a salad as they did any other dish, there would be no such thing as a lackluster salad!
This recipe for a Pastrami and Rye Panzella is case in point. A delicious riff on the traditional Italian Panzanella Salad, it puts together interesting and flavorful ingredients with a melt-in-the mouth North American twist!
- 1/4 of a large red onion, peeled and thinly sliced
- 1 1/2 cups (about 2 slices) light rye bread, cubed
- 1 small clove of garlic, peeled
- fine sea salt
- 2 TBS extra virgin olive oil
- 1/2 TBS red wine or sherry vinegar
- 1/4 tsp caraway seed, lightly toasted
- 1/2-pound (227g) cherry tomatoes, halved or quartered
- 1/2 English cucumber
- 1 stalk celery, trimmed, destringed and thinly sliced
- 1/3 cup (large handful) fresh basil leaves, larger leaves torn
- 1/8 pound (175g) sliced Pastrami, coarsely chopped
- 2 TBS flat leaf parsley leaves
- To make the croutons, preheat the oven to 450*F/270*C. Lay the bread cubes in a single layer on a baking sheet. Toast in the preheated oven for 6 to 8 minutes until light golden brown. Remove and allow to cool.
- Put the sliced onion into a bowl and cover with 1 cup (240ml) of cold water. Give the onion a good swish in the water and rub a bit with your fingertips. Drin and repeat this process several times, letting the onions soak and changing the water at 10-minute intervals. (This helps to mellow out any sharpness.)
- Finely chop the garlic. Sprinkle with the salt and then grind the salt into the garlic with the flat blade of your knife until it forms a paste.
- Scrape the garlic paste into a small bowl and add the caraway seed, oil and vinegar, whisking everything together.
- Prepare your vegetables. Cut your cherry tomatoes in half. Trim, destring and slice the celery. Run a fork down the sides of your cucumber, cut in half lengthwise and then cut into half-moons. Wash and pat dry your herbs.
- Combine the cooled bread, the tomatoes and a pinch of sea salt in a large bowl. Toss to combine, gently squeezing the tomatoes a bit to release some of their juices.
- Drain the onions and pat them dry. Toss them into the bowl of bread and tomatoes with the cucumbers, chopped pastrami, herbs and celery.
- Whisk the dressing together again and add to the salad, tossing everything gently to combine.
- Divide between two salad bowls and serve immediately. (I like to use shallow pasta bowls.)
- Source your ingredients with care. Buy the best and the freshest ingredients that you can find.
- Prep your salad greens with care. Handle them gently and wash thoroughly to remove any grit or dirt. A salad spinner is ideal for drying out your salad leaves. To wash, place the leaves in a large bowl and cover with cold water. Give them a good swish. Leave to stand, undisturbed, for 5 to 10 minutes. (Any grit or sand should sink to the bottom.) Remove from the bowl and spin or gently pat dry with paper towels.
- Use the best quality salt and pepper. I like to use flaked or fine sea salt. (Maldon is a favorite) and I like to grind or crush my own pepper from fresh peppercorns.
- Unless otherwise specified, Extra Virgin Olive Oil is the best oil to use for leafy salads. Store in a dark cool place and use well within the "use by" date. Rancid oil is very distasteful.
- Use good quality vinegars. I find plain old white vinegar or malt vinegar too harsh, and it can really take over the flavor of a salad dressing. I like to use white or red wine vinegars, or apple cider vinegar and I keep a good quality variety of each in my larder. It needn't be the best, but certainly not the cheapest either.
- Whenever possible I like to make my own salad dressings from scratch. If you follow a 3:1 ratio of oil to acid (vinegar, lemon juice, etc.) this is not hard to do. Any other seasonings, herbs, etc. can be added from there.
- DON'T over-dress your salad. It should not be swimming in the dressing. A dressing is meant to enhance the natural flavors of your salad, not drown them.
- Mix gently and lightly in a large wide bowl. This ensures enough space for any salad greens to get dressed without bruising.
Pastrami & Rye Panzanella
A very tasty salad with crisp rye bread croutons, salty beef Pastrami and plenty of crisp fresh vegetables and herbs. A simple garlic vinaigrette is used to tie everything together deliciously.
Ingredients
- 1/4 of a large red onion, peeled and thinly sliced
- 1 1/2 cups (about 2 slices) light rye bread, cubed
- 1 small clove of garlic, peeled
- fine sea salt
- 2 TBS extra virgin olive oil
- 1/2 TBS red wine or sherry vinegar
- 1/4 tsp caraway seed, lightly toasted
- 1/2-pound (227g) cherry tomatoes, halved or quartered
- 1/2 English cucumber
- 1 stalk celery, trimmed, destringed and thinly sliced
- 1/3 cup (large handful) fresh basil leaves, larger leaves torn
- 1/8 pound (175g) sliced Pastrami, coarsely chopped
- 2 TBS flat leaf parsley leaves
Instructions
- To make the croutons, preheat the oven to 450*F/270*C. Lay the bread cubes in a single layer on a baking sheet. Toast in the preheated oven for 6 to 8 minutes until light golden brown. Remove and allow to cool.
- Put the sliced onion into a bowl and cover with 1 cup (240ml) of cold water. Give the onion a good swish in the water and rub a bit with your fingertips. Drin and repeat this process several times, letting the onions soak and changing the water at 10-minute intervals. (This helps to mellow out any sharpness.)
- Finely chop the garlic. Sprinkle with the salt and then grind the salt into the garlic with the flat blade of your knife until it forms a paste.
- Scrape the garlic paste into a small bowl and add the caraway seed, oil and vinegar, whisking everything together.
- Prepare your vegetables. Cut your cherry tomatoes in half. Trim, destring and slice the celery. Run a fork down the sides of your cucumber, cut in half lengthwise and then cut into half-moons. Wash and pat dry your herbs.
- Combine the cooled bread, the tomatoes and a pinch of sea salt in a large bowl. Toss to combine, gently squeezing the tomatoes a bit to release some of their juices.
- Drain the onions and pat them dry. Toss them into the bowl of bread and tomatoes with the cucumbers, chopped pastrami, herbs and celery.
- Whisk the dressing together again and add to the salad, tossing everything gently to combine.
- Divide between two salad bowls and serve immediately. (I like to use shallow pasta bowls.)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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.jpg "Meals of the Week, July 13th - 19th, 2025")
SUNDAY, July 13th - Sunday Dinner at my sister's place
On Sunday I had the usual Sunday dinner at my sister's. She made Pot Roast and it was delicious, as always. She had it with some roasted potatoes, green beans and gravy. We grew up having a roast dinner most Sundays, or steak. My parents always bought a hind of beef every year and so we had plenty of beef in the freezer.
In its place I am sharing my recipe for Mississippi Pot Roast. This is my favorite Pot Roast. It is juicy and tender and has a really tasty au jus, with a bit of a spark from the use of Pepperoncini. You can either cook it in the oven or in a slow cooker. In the summer I use my slow cooker. With only six simple ingredients it is lovely served with fluffy mashed potatoes and a vegetable on the side.
MONDAY, July 14th -Diner Style Meatloaf, with all the trimmings
I had not had meatloaf in quite a while and so on Monday I cooked a Meatloaf. This is a four serving recipe which is plenty big enough for little old me. It is moist and delicious. I have been making this recipe for years and years, although when my family was growing up I did make it quite a bit larger. This recipe I am sharing cuts into four thick slices.
I enjoyed one slice on the day, freezing the remainder in single serving packets to enjoy at another time. I enjoyed it with some mashed potatoes and an assortment of veggies.
.JPG "School Cafeteria Pizza")
TUESDAY, July 15th - Pizza Night with my son and his family
The camp that my son and his family had been attending finished on Tuesday and they came over afterwards for supper. We had pizza from my cousin's restaurant in town. That's what the boys wanted. They get it every time they come over. My cousin owns the Pizza Factory here in town. It is known for having some of the best pizza in the Valley.
We had one with the works and pineapple and one with just pepperoni. They also had a special on the day that you got a free garlic fingers with each pizza, so more than enough for all of us. I made a salad to enjoy on the side, but I think only Kayla and I had any.
In it's place I am sharing my recipe for School Cafeteria Pizza. It is a real favorite with everyone. It has a pourable crust, and you can top it with whatever you enjoy. I make my own sauce from scratch. It is a sauce that I created many years ago and I think it is the best pizza sauce going!
WEDNESDAY, July 16th - Dinner Salad
My son and his family spent the day at the lake and with his father and stepmother before leaving on Thursday. I just made myself a Dinner salad. It was quite a warm day and I didn't really feel like cooking much.
I love dinner salads. This one had cubes of cooked chicken in it, some cucumber, cherry tomatoes, boiled egg, lettuce, spring onions and a lovely Honey Mustard Dressing, which I love to make from scratch.
I had gotten a big bag of cherries on offer at the store and so I enjoyed some of them after. I love cherries.
THURSDAY, July 17th - Broccoli and Sweet Pepper Stir Fry with a piece of steak
My son and his family left to go back to the Island on Thursday. I had a really busy day cleaning up, washing towels, and bedding, etc. I was busy, busy all day. I really enjoyed seeing and getting to spend time with them. I never know when I am going to see them again. My son said he might come over in the autumn on his own, or perhaps with his oldest son Jon. I will love seeing them any time.
I made myself a quick supper of some steak that I had in the freezer and a Broccoli and Sweet Pepper Stir Fry. I used a simple Teriyaki marinade for the steak which I have been making for years. I got it from an Anne Lindsey cookbook many years ago. It was always my youngest daughter's favorite.
The stir fry is a very simple one. Crispy tender, delicious and loaded with color and fiber. I love vegetables. I skipped the rice this time. In the summer when it gets so hot I am just not all that hungry. For the hearty eater by all means add some rice or even potatoes. It's all good!
FRIDAY, July 18th - One Pan Egg Toast Omelet and Salad
I took my dad out with his friend Mary Ann and my sister and I went and did some errands while they were busy visiting with each other at A&W. It was hot and I was pretty tired by the time I got home. I just made myself this omelet sandwich for my supper along with some salad that I had picked up. This is a simple, quick to make and delicious sandwich. A great source of protein as well. With eggs, cheese, bread. Those are basically the only three ingredients you need.
I like to splash mine with green Tabasco. It's so delicious! I have to say this was a light supper but more than enough for me. For the hearty eaters you could add some chips.
SATURDAY, July 19th - Chicken Tikka Masala
When I lived in the UK, Saturday nights were usually the nights that people enjoyed a nice curry supper or a Chinese. This week I was craving curry and so I made a small batch of my favorite Chicken Tikka Masala. My sister stopped by after I had cooked it and she said, it smells fantastic in here, what are you cooking? This recipe is from one of my favorite chef's Tamasin Day-Lewis and is a simple to make and incredibly tasty version of the UK's favorite curry. Not too spicy, creamy and delicious!
I enjoyed with some steamed basmati rice and some mango chutney on the side. I was wishing for some Peshwari Naan bread. Oh, how I miss Peshwari Naan. It is my favorite of all the Naan Breads. It has a filling of coconut, raisins and almonds. I will have to try the recipe linked and see how it compares. Watch this space.
And there you have it, my meals of the week for this the third week of July. It's been a hot and humid week and a very busy one. I hope that you will be inspired to want to cook at least a few of the things which I have shared! What do you think?
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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