You just can't beat the simplicity of this, or the taste. Its a fabulously party appetiser, whether you be many or a few. You can adapt it to smaller groups by using smaller loaves of bread.
You can even make individual ones (if you are really germ phobic) by using individual crusty rolls, which is really a lot of fun also. Whatever you choose to do, one thing is for certain, this is sure to make for a really appetising and delicious part of your New Year's Celebrations!
Wishing a really Happy New Year to all! May your 2021 be happy and blessed and filled with peace, comfort and joy. Here's hoping it is a good year to us all!
Tear & Share Cheesy Bread
Ingredients
- 9 ounce (255g) round of Camembert Cheese
- 3 1/2 (100g) ounce round of goats cheese
- 1 (1 pound) loaf of Italian or Sour Dough bread, unsliced (a round loaf is best)
- 1 fat clove of garlic, peeled
- 1 sprig fresh rosemary, leaves stripped from stalk
- 3/4 tsp sea salt flakes
- Freshly ground black pepper
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a large baking sheet, lined with foil and buttered.
- Trim any rind from the cheese and discard. Chop the remaining cheese roughly.
- Hollow out a round roughly 4 1/2 inches across and 1 1/2 inches deep in centre of the loaf of bread. (This becomes a receptacle for the melted cheese.)
- Cut the remaining loaf into a cross hatch pattern, cutting almost all the way to the bottom, and spacing the cuts 1-inch apart.
- Finely chop the garlic and rosemary leaves.
- Whisk the rosemary, garlic, black pepper to taste and oil together in a bowl. Brush this all over the loaf, making sure that you get it down into the cuts as much as possible.
- Put the chopped cheese in the centre hollowed out area. Sprinkle flakes of sea salt over all. Cover loosely with foil.
- Place onto the baking sheet and bake in the preheated oven for 25 minutes until golden brown and the cheese has melted and is bubbling.
- Serve hot.
- People can pull off pieces of the bread to dip into the cheese.
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 Thanks so much for visiting. Do come again!
You can also certainly double or triple any recipe to serve more if you wish. I try to always share recipes that are very "cook" and family-friendly, using simple ingredients and methods, so they are easily adaptable to many tastes and needs.
This recipe I am sharing today uses very simple ingredients. Italian sausage, marinara sauce, onions, garlic, Pesto, spinach, cheeseand pasta. There is nothing too out of the ordinary at all. Generally speaking I will always have most of these ingredients in my store-cupboard.
This is one dish that has a lot going for it flavourwise! Well everyway-wise really. Quick, easy and delicious works for me every time, and when I can manage that pint sized, even better!
All you need for this is a salad on the side. The glutton in me always loves a bit of garlic bread with it as well, but an ordinary crusty loaf or roll also goes very well!
Spicy Tomato & Sausage Pasta
Ingredients
- splash of olive oil
- 1/2 pound Italian sausage links, casings removed and discarded
- 1 small onion, peeled and finely chopped
- 2 small cloves garlic, peeled and minced
- 1 (26 ounce/730g) jars/carton of good marinara sauce
- 3TBS of good Basil Pesto
- salt and freshly ground black pepper to taste
- 1/2 pound (225g) penne pasta, uncooked
- 4 ounces (115g) of finely diced or grated mozzarella cheese
- 1/2 cup (90g grated Parmesan Cheese
- 3 ounces (85g) baby spinach leaves
Instructions
- Heat a large heavy bottomed pan over medium high heat. Add a small splash of olive oil, then crumble in the sausage meat. Cook, breaking up with a spoon, until the sausage is evenly browned and no pink remains.
- Add the onion and saute for about 5 minutes longer. Add the garlic, cook for 1 minute and then add the marinara sauce. Reduce the heat to medium.
- Simmer for about 10 minutes, then stir in the pesto, salt and pepper. Taste and adjust seasonings to your taste. Set aside.
- Cook the pasta according to package directions in a large pot of lightly salted water. Drain well.
- Preheat the oven to 190*C/375*F/ gas mark 6. Butter a 9 by 13 inch baking dish. Spoon a thin layer of sauce over the bottom of the dish.
- Combine the pasta with the remaining sauce, the spinach leaves (I like to try to pick off and discard any large stems), the mozzarella cheese, and 60g of the Parmesan cheese (1/3 cup) Mix well to combine and then spoon into the prepped casserole dish. Scatter the remaining Parmesan cheese over top.
- Bake in the preheated oven for about 30 minutes, until the casserole begins to bubble and the cheese is golden. Serve hot.
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 Thanks so much for visiting. Do come again!
Naan Bread is a flat yeasted bread which hails from the North of India. Similar in appearance and texture to Pita bread, it comes in a variety of flavours. You can get them in a large size, ready to be torn up or you can get them in smaller sizes as well.
Another ingredient I aways keep in my larder are marinated artichoke hearts. They are such a versatile ingredient. I use them to make Artichoke Chicken and a fantastic Artichoke Dip which is really great when you are entertaining.
Quick Naan Bread Pizzas
Ingredients
- 2 cups (280g jar) of quartered artichoke hearts, marinated in olive oil,
- 4 small individual Naan breads (I like the plain ones with garlic)
- 12 ounces (350g) sliced Taleggio Cheese (Dutch Gouda is a good substitute)
- 2 cups (400g) pimento stuffed green olives
- 4 tsp fresh thyme leaves
- 4 heaped TBS frshly grated Parmesan Cheese
- 2 heaped TBS of chopped fresh flat leaf parsley
- fine sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 200*C/400*F gas mark 6. Have ready a large baking tray.
- Drain the artichokes, reserving the oil.
- Place the naan breads onto a large baking tray. Brush with a bit of reserved artichoke oil. Divide the Taleggio cheese between the breads.
- Top the cheese with the drained artichoke quarters, the olives and the thyme leaves.
- Sprinkle Parmesan cheese evenly over top. Dust with a bit of sea salt and lots of black pepper. (Remember that the olives and artichokes will probably be quite salty)
- Drizzle a bit more of the artichoke oil over top.
- Bake for about 10 minutes in the heated oven, until the cheese is bubbling and the naan are golden brown at the edges.
- Sprinkle with some of the chopped parsley and serve hot.
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 Thanks so much for visiting. Do come again!
So here you are. It's boxing day and you have a whole fridge filled with leftovers. What to do . . . what to do . . .
I thought I would give you some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!
I'll start with turkey as most of us in Canada and the UK will have leftover Turkey to contend with, but further on down the page you will find ways to deal with everything else. Leftovers don't have to be boring! In fact I often enjoy them even more than I do the first meal!
Turkey Leftovers:
Turkey & Stuffing Casserole. A hearty casserole that is healthy and deliciously low in fat and calories, served with it's own gravy.
This is one of my favourite things to do with leftovers.
Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side!
My mom always made Turkey Pot pies. We loved them! You can follow the outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge.
*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe
2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn) If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk
Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper. Spread into a large round, or oval shallow casserole dish. Roll out your pastry to cover and place over top, venting to allow steam to escape. Brush with a bit of milk and beaten egg yolk. Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm.
I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!!
Serves 4
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)
Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.
Serves 4
This may not look like much, but this is absolutly delicious!
2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)
Melt the butter in a frying pan. Add the onion and celery. Saute without colouring until soft, stirring frequently. Set aside to cool.
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 inch pie dish. Set aside.
Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes. Mix together well. Stir in the broth, beaten egg and sauteed vegetables. Season to taste with salt and pepper. Stir in the turkey. Mix well. Spread this mixture into the buttered pie dish.
Bake for 30 to 35 minutes, until set and lightly browned.
Serve cut into wedges along with some creamed peas and carrots spooned over top if desired. A tossed salad goes very well with this.
Serves 4
Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie.
2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)
Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Cook over medium heat, whisking constantly until thickened. Reduce the heat to low and allow to simmer for about five minutes. Season to taste with salt and pepper. Stir in the vegetables and heat through.
Serves 4 to 6, depending on appetites
Printable Recipe
A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.
4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese
Preheat the oven to 190*C/375*F/ Butter an 8 inch square casserole dish. Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover. Sprinkle with the turkey pieces. Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce. Spread this mixture over top of the turkey. Beat together the remaining mayonnaise, the mashed potatoes and the mozzarella cheese. Spoon this over top of the turkey, spreading it over to cover. Sprinkle the remaining stuffing over top.
Bake for 40 minutes, or until bubbling and heated through. Allow to stand for 10 minutes or so before serving. Delicious!
Printable Recipe
Serves 4
Printable Recipe
This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!
2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)
First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.
Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.
Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.
Ham Leftovers:
We like to have ham, cut into thick slices and fried in butter along side of our fried eggs for a special boxing day breakfast. Just melt some butter and add the ham once it begins to sizzle. Cook until it begins to get crisp on the edges, flip over and repeat on the other side.
You can chop it up and add it to your favourite macaroni and cheese recipe, or to a pan of scallopped potatoes.
Combine it with some of the leftover turkey, and some of that Stilton in a tasty salad!
*Ham and Mac Bake*
Serves 4 to 6
Printable Recipe
This
is a wonderful casserole that is not only very tasty, but also very
easy on the budget as well. My children always loved it when they were
growing up and it was something different to do with the ham that was
leftover from Easter. I often buy a slap of ham at the shops so that I
can make this as well.
1/2 pound of macaroni (1 2/3 cups)
1/4 cup butter (2 ounces)
1/4 cup flour (1.5 ounces)
2 TBS Dijon mustard
salt to taste
1/4 tsp pepper
2 cups milk (5ooml)
2 TBS soft light brown sugar, packed
2 cups cubed, fully cooked ham (about half a pound)
2 medium eating apples, peeled and thinly sliced (about 2 cups)
1 cup soft bread crumbs (about 1 1/4 slices)
2 TBS butter melted
Cook
the macaroni in lightly salted boiling water until done, according to
the packet directions. Drain well, rinse with cold water and drain
again. Set aside until needed.
Preheat the oven to
180*C/350*F/ Gas mark 4. Melt the 1/4 cup of butter in a saucepan.
Whisk in the flour and cook, stirring, for one minute over low heat.
Blend in the mustard, salt, pepper and sugar. In the meantime bring
the milk just to the boil. (Just until bubbles appear around the
edges) Slowly whisk the heated milk into the flour mixture, cooking
and stirring it until thickened, smooth and bubbly. Stir in the cooked
macaroni, ham and apple slices. Turn into a greased 2 litre casserole
dish.
Toss the bread crumbs with the 2 TBS butter and
sprinkle evenly over top of the casserole. Bake for 30 to 35 minutes
or until bubbly and lightly browned on top.
*Boxing Day Salad*
Serves 4
Printable Recipe
100g bag of baby leaf salad greens (about 4 cups)
1 head of red chicory
1 TBS extra virgin olive oil
100g of cooked turkey (1/4 pound)
100g of cooked ham (1/4 pound)
50g chopped toasted walnut pieces (1/4 cup)
2 ounces stilton cheese, crumbled
4 TBS reduced fat caesar salad dressing
Place the salad greens in a large shallow bowl. Break up the red chicory leaves and toss into the bowl. Drizzle with the olive oil Tear the turkey and ham into bits with two forks. combine in a bowl along with the walnut pieces and stilton cheese. Add the salad dressing and mix to combine. Pile this mixture on top of the salad leaves and serve.
It's delicious chopped and mixed with grated cheese and then stuffed into a nice big fluffy baked potato.
Leftover Roast Beef??
A tasty Cottage Pie with a Potato and Parsnip Mash Topping fits the bill perfectly!
*Cottage Pie with Potato and Parsnip Mash Topping*
Serves 4
Printable Recipe
This
is a delicious way of using up some of the leftovers from your Sunday
Lunch. You can make this with fresh ground beef of course, but we love
it made with chopped leftover roast beef. I also like to use any
leftover cooked vegetables in the filling as well. Usually it's just
peas and carrots, but sometimes there is some swede as well. Just make
sure you chop your cooked carrots and or swede into roughly the same
size as the peas. French beans chopped are also nice. You can use
leftover gravy if you wish, but I normally don't have any leftover so
have made my own sauce.
2 large baking potatoes, peeled and cut into chunks
3 large parsnips, peeled and cut into coins
1 spring of thyme
a knob of butter and a splash of milk
salt and pepper to taste
For the filling:
2 cups chopped leftover cooked roast beef
1 cup leftover cooked vegetables, chopped into small bits
2 medium onion, peeled and chopped
1 clove of garlic, peeled and crushed
2 TBS plain flour
4 cups boiling water
3 to 4 beef bouillion cubes
1 tsp worcestershire sauce
1 heaped dessert spoon of tomato ketchup
1 TBS horseradish sauce
Salt and black pepper to taste
Place the potatoes, parsnips and thyme into a saucepan of slightly
salted water. Bring to the boil. Cook until the potatoes are soft,
then drain well, discarding the stem from the thyme. Mash well, adding
a knob of butter and some milk. Season to taste with salt and pepper.
Set aside.
Place the leftover roast and onions in a
large skillet, with any beef drippings that you may have. If not you
may need to use a bit of oil. Cook and stir until the onions are
softened. Stir in the garlic and cook for a further minute or so until
fragrant. Sprinkle with the flour and stir it in. Stir in the
boiling water until the sauce thickens. Crumble the bouillion cubes
in, stirring until they are completely melted. You may need the full 4
depending on how much of a beefy flavour you want. Stir in the
worcestershire sauce, ketchup and horseradish sauce. Mix all in well.
Season to taste with some salt and pepper. Pour this mixture into a
shallow baking dish.
Spoon the parsnip mash over top in a rustic manner.
Bang
into a pre-heated 200*C/400*F oven and bake until the filling is
bubbling and the mash is beginning to brown. Remove from the oven and
allow to sit for 5 minutes or so before serving. Delicious!
Leftover Vegetables:
We can't be forgetting the leftover Christmas Veg!! I know we all buy in far more than we need, and then end up with it hanging about the fridge. Here's a few different recipes for some dishes using some of that leftover veg so it doesn't get all wilted and go to waste!
*Spicy Parsnip and Sprout Hash*
Serves 4
Printable Recipe
800g of parsnips, peeled and chopped into chunks (1 1/2 pounds)
300g of brussels sprouts, peeled and finely shredded (1/2 pound)
a large handful of frozen peas
the juice of 1/2 lemon
50g of butter (1/4 cup)
1 TBS cumin seeds
1 TBS garam masala
1 red chili, deseeded and chopped
1 bunch of coriander, chopped (reserve a few leaves to garnish)
salt
Place the parsnips in a pan of cold water to cover. Add a pinch of turmeric and salt and bring to the boil. cook for 12 minutes. While the parsnips are cooking, blanch the sprouts in another pan of boiling water for about 3 minutes, until tender, adding the peas for the final minute. Drain all the vegetables well. Tip the drained parsnips back into the pan along with the lemon juice and half the butter. Mash roughly. Beat in the cooked sprouts, peas, cumin, garam masala, chili and coriander. Season to taste with some salt.
Heat the remaining butter in a medium sized non-stick skillet. When it begins to sizzle, tip in the parsnip mixture, pressing it down to form a flat cake. Cook, until it is browned underneat. Turn over carefully with a fish slice. (It may break up but that's ok) Continue cooking until crisp on this side as well. Keep flipping and turning until you have a nicely crisped cake. Slice out onto a heated plate. Garnish with the coriander leaves. Cut into wedges to serve.
*Roast Vegetables with Stilton and Chestnuts*
Serves 4
Printable Recipe
3 TBS French Walnut oil
4 large parsnips, peeled and quartered lengthwise
4 large red potatoes, peeled and cut lengthwise into 6 wedges
4 large carrots, peeled and halved lengthwise
2 large onions, peeled and cut into wedges
200g pack of peeled and ready to use chestnuts (1 cup)
(roughly chop)
the juice of one lime
sea sald and freshly ground black pepper
200g Creamy Blue Stilton cheese, crumbled (1/4 pound)
Preheat the oven to 200*C/400*F/ gas mark6. Place 2 TBS of the oil in a large roasting tin and heat in the oven for 5 minutes. Toss iin the prepared vegetables, giving them a stir to coat with the oil. Roast for one hour until tender, turning occasionally.Mix in the chopped chestnuts and cook for a further 10 minutes. Whisk together the lime juice, remaining TBS of oil and a bit of seasoning. Divide the roasted vegetables between 4 heated serving plates. Scatter with the crumbled stilton and drizzle with the lime dressing. Serve immediately.
Leftover mincemeat and cranberries???
Why not a delicious Spicy Cranberry, Mincemeat and Almond Eve's Pudding!
Spicy Cranberry, Mincemeat and Almond Eve's Pudding*
Serves 4 to 6 depending on appetites
Printable Recipe
The perfect way to use up that half eaten jar of mincemeat lanquishing in the back of your refrigerator!
1 large cooking apple, peeled, cored and chopped
2 TBS water
200g of mincemeat (a generous cup)
100g of cranberries, frozen or fresh (1 cup)
100g of butter (7/8 cup)
100g of golden caster sugar (1/2 cup)
2 large eggs, beaten
75g of self raising flour (2/3 cup)
25g of ground almonds (1/3 cup)
a small handful of flaked toasted almonds
Cream to serve
Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a shallow 11 by 7 baking dish. Set aside.
Place the apple in a pot with the water. Bring to the boil, then reduce to a low simmer, cover and cook for about 5 minutes until softened. Stir in the mincemeat and cranberries. Pour into the baking dish, leveling out.
Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Sift in the flour and stir in along with the almonds. Spread this mixture over top of the fruit in the baking dish. Level off and then sprinkle with the flaked almonds.
Bake for 30 to 35 minutes, until the topping is well risen and golden brown, and the fruit is bubbling beneath. Allow to cool for 10 to 15 minutes then, serve warm with some pouring cream. Delicious!
Leftover Christmas Pudding?
How about a Christmas Pudding Trifle!
*Christmas Pudding Trifle*
Serves 6
Printable Recipe
A delicious trifle which consists of a lovely rich custard baked over top of some crumbled Christmas pudding until wobbly. Chilled and then covered with amaretti biscuits, brandy cream, flaked almonds and silver balls, this is probably one of the nicest trifles I've ever eaten . . .
300ml of milk (1 1/4 cups)
200ml of double cream (3/4 cup whipping cream)
freshly grated nutmeg
6 large free range egg yolks
70g caster sugar (about 1/3 cup)
Leftover Christmas pudding (It's up to you how much)
12 crisp amaretti biscuits
150ml of double cream (about 2/3 cup), whipped lightly with a dash of brandy
1 TBS Toasted Flaked almonds
Silver balls
Preheat the oven to 110*C/225*F/ gas mark 1/4. Place 6 200ml containers on a baking tray. Crumble some Christmas Pudding into the bottom of each. You can use as much as you want. I crumbled about 1 TBS of the stuff into each container, so that it was about 1/2 inch deep. Set aside.
Heat the milk and double cream together, along with a grating of nutmeg, just to the boil. Whisk the egg yolks and sugar together until pale. Whisk in the heated milk mixture, whisking constantly. Strain this mixture into the prepared pots, dividing it equally amongst them. Grate a little more nutmeg on top. Bake in the heatred oven for 30 to 40 minutes, just until set. The centre should still have a slight wobble. Remove from the oven. Cool to room temperature and then chill in the refrigerator for a couple of hours.
Just before serving, whip the cream softly along with a dash of brandy, or brandy flavouring. Crumble 2 amaretti biscuits over top of each pudding, then top with some whipped brandy cream. Sprinkle some toasted almonds and silver balls over top of each and serve.
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 Thanks so much for
visiting. Do come again!
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