A good homemade Lasagna recipe should be a part of of every home-cook's repertoire! Its something that is very easy to make, and which most people love to eat. Italian comfort food at its very best.
Its one of those things that can very easily be made up ahead of time and it freezes like a dream. With tender pasta noodles, a deliciously meaty tomato sauce, a rich cheese filling and bechamel topping, this easy lasagna recipe I am sharing today has been a firm favourite in my home for many years.
I think that one of the favourite of all the British Biscuits/cookies (next to Custard Creams and Digestives) has to be the traditional Bourbon Biscuit. Created in 1910 by the iconic British biscuit makers Peek Freans they are today one of the most popular cookies on the market.
Although I had not seen Peek Freans in the UK when I lived there, I was quite familiar with them in Canada. And indeed every Biscuit company in the UK has their own version of these iconic cookies!
The recipe I wanted to share with you today is for a delicious, creamy coconut chicken curry! One thing which I really came to appreciate when I moved over to, and lived in the UK, was a great curry.
A good curry is almost considered to be the National dish at this point in the UK, second only to Fish and Chips! They did a survey a few years ago as to the Nation's favourie dish and curry came very close to usurping that age old favourite!
Then again maybe it is not so surprising considering the large Asian population in the UK and Britain's historical presence in what was India. Curry is actually quite a regional thing in India with curries from different areas being substantially different in heat and spiciness.
Fruity coconut curries such as this one are considered to be a South Indian Chicken Curry with Coconut Milk.
Curry was not something we ever had in our home when I was growing up and actually not something which my mother ever did come to like in her lifetime. I blame it all on George.
George was this man my mother sort of went out with after she and my father split up. George was from Cape Breton and fancied himself to be somewhat of a chef/restauranteur. I think he had managed some restaurant out West with his ex-wife. Anyways, he loved making what he called curry.
It was actually a huge stir fry, predominantly flavoured with curry powder and garlic. George loved garlic and always went overboard on things like this. My mother came to not even be able to stand the smell of curry, or garlic for that matter.
That just goes to show how very easily a person can get turned off of a type of food once they have had it prepared for them improperly. A proper done curry is a thing of great beauty and really delicious!
My first real experience with Curry came when I lived in Suffield, Alberta with my second husband. Suffield was the British Army Training Services Unit in Canada and was filled with British soldiers and their spouses.
We made many lovely friends when we were there that were British and became somewhat indoctrinated in their ways and culinary traditions. We used to go playing Darts with some of them a few nights a week and the star of any get-together would always be a delicious curry!
One of my best friends was a gal named Cathy Giles. She came from Manchester and had a real Mancunian accent, which took some real getting used to. At first I had a really difficult time understanding her.
We got along well however and she showed me how to make a proper chicken curry, which became a real family favourite. Of course once I moved to the UK and went to Culinary School, I was further versed in the art of making a curry. I think I can now put together a pretty good one!
The recipe I am sharing with you today actually doesn't come from the UK however. It has actually been adapted from a cookery book I used to use when I worked at the Manor entitled Casual Cooking by Sara Foster.
My boss had several of Sara Foster's cookery books and often liked me to cook recipes from them to serve at her ladies luncheon get-togethers. Not that I ever had a chance to cook them a curry, mind you. That would have gone down like a lead balloon to say the least!
In my own home, however, Curry was an oft cooked and much beloved dinner option. I loved Sara Foster's style of cookery. Quite a few of her recipes were fresh, easy and delicious!
Like this fabulously fruity and rich curry. It is not overly spicy and boasts some beautiful flavours! It is an excellent recipe to use if you are wanting to introduce someone to curry dishes. A way to wet their whistle so to speak!
Its a very simple make. To begin with you just saute seasoned strips of chicken breast in a mix of butter and oil until golden brown.
Onion is then softened in the drippings. You don't want to brown it . . . you just want it to be soft and translucent without colouring it.
Into those you stir some garlic . . . of course. Most good curries will contain some garlic, and then
aromatics.
The aromatics in this dish are grated fresh orange zest and juice, curry powder, and fresh
grated ginger root. A most deliciously aromatic combination!
This mixture smells absolutely amazing when it hits the pan. At once, fruity and curryish, almost exotic.
Into that goes a cupful of coconut milk and a cup of chicken stock. I like to reduce it a bit to thicken it up. This is my own way of doing it, not Sara's. I like my curry sauces to be a bit on the thicker side.
Once the sauce has reduced you return the chicken to the pan and heat it through, finishing the cooking of the chicken. A bit of mango chutney is added, along with some chopped fresh mint and fresh coriander.
I am really going to miss my fresh herbs in the garden. Perhaps I will be able to start a bit of a windowsil herb garden when I get my own place. We shall see.
A sprinkle on top of toasted flaked almonds or unsalted cashews (or
both, my preference) and dinner is ready. All you need on the side is
some rice.
The sauce is so rich, I recommend plain rice. Basmati or jasmine rice is a good option.
The addition of mint and coriander is a bit unusual I think. At least the mint is. But trust me when I tell you they work really well in this along with the fruitiness and the coconut milk.
Make sure you use a really well flavoured Mango Chutney. You want one with a bit of zip along with plenty of sweet.
This curry is a real favourite of mine and one that I make fairy often. Its rich and creamy, well flavoured, not too spicy and incredibly delicious.
If you are looking for something tasty to serve your family this weekend, that is also quick and easy to make, look no further. This delicious Coconut Chicken Curry fits the bill on all counts!
Coconut Chicken Curry
Yield: 4-6
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
This is a quick and easy chicken dish with a rich and tasty sauce. Serve with some steamed rice, a side vegetable and crisp poppadoms for a full meal.
Ingredients
- 4 boneless, skinless chicken breast fillets
- fine sea salt and freshly ground black pepper to taste
- 1 TBS butter
- 2 TBS light olive oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 TBS medium curry powder
- 1 TBS grated peeled fresh ginger root
- the finely grated zest and juice from one orange
- 1 cup (240ml) unsweetened coconut milk
- 1 cup (240ml) chicken stock
- 2 TBS good mango chutney
- 1 TBS chopped fresh mint
- 1 TBS chopped fresh cilantro (coriander leaf)
- a small handful of lightly toasted slivered almonds or unsalted cashews
Instructions
- Trim and discard any fat from the chicken breasts. Cut crosswise into strips. Season with salt and black pepper.
- Heat the butter and oil in a large skillet until the butter begins to foam. Add the chicken strips and saute them until golden brown, 3 to 4 minutes. Scoop out to a bowl and keep warm.
- Add the onion to the skillet. Cook, stirring frequently until translucent and tender. Add the garlic and cook for about a minute longer. Take care that it doesn't brown.
- Add the ginger root, orange zest, curry powder and orange juice, scraping the bottom of the pan to loosen any tasty bits.
- Add the coconut milk and chicken stock. Bring to the boil. Boil for a few minutes to reduce slightly and then add the chicken pieces and any juices collected back to the pan.
- Simmer for another 5 to 6 minutes until well heated through and the chicken is cooked thoroughly.
- Stir in the chutney and the herbs. Pour into a serving bowl. Garnish with the toasted nuts and 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 Thanks so much for visiting. Do come again!
If you are looking for a no fuss, no muss midweek meal you need look no further than these fabulously tasty Slow Cooker Beef Tacos. They are as simple to make as throwing some meat, onions, seasoning and broth into a slow cooker in the morning.
Crock Pot Shredded Beef Tacos are easy to make and absolutely delicious! Tender and flavour-filled beef which cooks all day to perfection, what more could a person ask for!
Just look at how moist and tender that beef is. So tender you can shred it with a fork. Nobody needs to know how easy it was to make.
That can be you and your crockpots tasty little secret! I promise not to tell if you won't!
To be honest, I love crock pot meals. Especially for things like beef and pork. Sometimes chicken depending on the cut. I don't know what I would do without it.
Its an appliance I like to use any time of the year. It especially comes in handy on days when I know I am going to be extra busy or out and about, or even at church. There is nothing like knowing that you can be doing whatever and dinner is safely and easily cooking at home, ready for your return.
There is nothing like walking back into the house at the end of the day and smelling something delicious cooking. That can really set everyone's tastebuds to tingling, especially when the smells are Tex Mex in origin!
I really love Tex Mex food and flavours. Burritos, Enchiladas, Tostadas, TACOS! Count me in! Especially when they are as tasty and delicious as these ones are!
I don't think there is anything tastier than beef that has been slow cooked in a crock pot all day. Tender and juicy, fall apart scrumptious! You just can't beat it!
This beef is cooked to fall-apart-perfection. And the flavours are spot on. Onions and garlic, cumin, oregano, coriander and paprika . . . some salt and pepper as well.
You could also add green chilies if you like them really hot, but I find the addition of some Chipotle Chili Paste adds enough heat for me. I am not overly fond of foods that bite me back, so I like to err on the side of caution.
A bit of lime juice adds a juicy tang and then of course you will want a good quality beef broth. We use the Swanson brand which comes in the carton. Its not overly salty.
I like to use Beef Brisket if I can. It always comes out super tender and its texture readily soaks up all of those crazy Tex Mex flavours.
You can pre-sear it if you want to, but I'll be honest here. This recipe is all about ease and I never bother searing it. I just throw it in to the crock pot and let it cook to perfection.
You don't even need to cube the beef before cooking, although you certainly can if you want to. The only pre-prep I do is to trim off as much fat as I can. Very easily done with a sharp knife, and if you are really smart you can look for a piece of meat that is very lean to begin with.
You can use a chuck roast for this, as well as a bottom round if you wish. All will work well, but I like to use the brisket cut most of all. In my opinion, it really is the best.
I prefer to use a soft wheat flour tortilla for these. Some people like corn. You can also use hard taco shells. I like the soft myself. It is a personal preference.
I sometimes make my own tortillas. If you have never tried making your own, you should sometime. There are quite a few very good recipes out there to make your own. I have been making my own for years, from scratch.
You can find the recipe I use here. Its a recipe I clipped from a Sunset Magazine many, many years ago.
It easy and makes a good 12 to 14 soft flour tortillas. You can use them for anything from Quesadilla to Tacos to Enchiladas. They are a great all rounder!
You can toast your tortillas in a hot skillet of course, or you can do what I like to do. That is to toast them over an open flame, which is very easy to do if you have a gas cooktop.
Just hold the tortillas, working with one at a time and using a pair of flame-proof tongs, over the gas flame of a burner until it toasts to your perfection. You need to flip them over once the first side is toasted. Works beautifully and I love the look and the taste of the charred edges.
The most difficult part of these is going to be deciding what you are going to top them with! What are your favourite taco toppings? I have mine1
I love a good salsa for one thing, as well as some tasty guacamole. Guacamole, mmmmm. I adore rich and creamy avocado.
I also love shredded lettuce. Iceberg is good, but I also love romaine. Romaine/Cos has a bit more nutrition than the iceberg and a much deeper green colour, but to be honest, I have even eaten rocket/arugula on tacos and enjoyed them.
You just want something cool and crisp to go with that juicy meat. I also love to add some chopped red onion and sliced black olives.
A dollop of rich sour cream and some shredded Jack or Cheddar cheese and I am in taco heaven! It just doesn't get much better than this!!!
Bring on the napkins! A taco just isn't as delicious if it doesn't make a mess when you are eating it! That's my story anyways, and I'm sticking to it!
Slow Cooker Beef Tacos
Yield: 3 - 4
Using the slow cooker to cook some beautiful tender meat ready to use in tacos or even burritos makes perfect sense. No fuss, no muss, perfect every time.
Ingredients
For the meat:
- 2 pounds Beef Brisket in one piece
- 1 TBS mild chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp coriander leaf
- 1/2 tsp smoked paprika
- 1 cup (240ml) good quality beef stock
- 2 TBS tomato paste (concentratedtomato puree)
- 1 tsp Chipotle in adobe paste
- 1 juice of one lime
- 1 small white onion, peeled and diced
- 5 cloves garlic, peeled and minced
- salt and black pepper to taste
You will also need:
- warmed small soft tortillas to serve
- your favourite taco toppings (cheese, guacamole, sour cream, salsa, sliced black olives, lettuce, spring onions, etc.
Instructions
- Place the chopped onion in the bottom of the slow cooker along with the garlic cloves. Place the meat on top of these.
- Whisk together the stock, tomato puree, all of the herbs and seasonings and lime juice. Pour over and around the meat.
- Cover tightly and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- When the meat is falling apart, remove from the slow cooker and shred with two forks.
- Ladle some of the hot juices over top and serve warm, with warmed tortillas and your favourite taco toppings.
- Cover and refrigerate any leftovers. Use within 3 to 4 days.
This is the perfect meal when you are busy doing other things, or are feeling too lazy to really cook. Its nice to have something like this up your sleeve that you can just pop into the slow cooker and you just know your family is going to enjoy it. In my family Tex Mex was always King! They loved it!
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!
This recipe I am sharing today for a Chili Cheese Dog Casserole is sure to become a firm favourite with your family. Tis the season for comfort food! Comfort food needn't be complicated or take hours to cook.
This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal!
I have a real fondness for hot dogs. I know, they are probably not the healthiest things to eat, but the heart wants what the heart wants, and sometimes my heart just longs for a hotdog in any way shape or form.
When I was growing up Friday nights were always hot dog nights in our home. My mother worked so they were simple enough that they didn't require too much work at the end of the week. She got her groceries on Saturdays so the fridge was also probably getting a bit empty. Hot dogs fit the bill perfectly!
My mother cooked a mean hot dog. People used to wish that they could be invited to our home for Hot Dog Night. Seriously!
Mom had an old electric grill that she would use to cook the hot dogs. It had removable plates, one side which was for waffles and the other side flat for frilling. Mom always split the weiners in half almost all the way through, down the length of them.
She would open them up like a book and then grill them in the electric grill until they were toasted and golden brown on both sides. I cannot begin to tell you how delicious these were. They were quite simply amazing.
She would have already grilled soft sided hot dog buns, buttered on both sides of course, to put the cooked hotdog in. These would be all crisp and golden and buttery as well. Perfection served with one of those grilled weiners.
And that was it. We would have our ketchup, mustard and relish on them and sometimes grilled onions or even raw onions. Mom always wrapped each hot dog in a square of paper kitchen towel.
Mom always cooked two for each of us. We didn't have anything else, except maybe a bowl of ice cream for dessert. That was Friday supper, and let me tell you, we were as happy as we would have been had she set a good steak down in front of us, probably even happier.
I still like to cook my hotdogs like that from time to time, and yes, I still enjoy them immensely. Sometimes though, I also like to make these and yes, I enjoy them immensely also!
I always start off with a good all beef hot dog. I only eat beef hot dogs. I am a bit of a snob that way, sorry. I know hot dogs are not exactly gourmet food, but . . . meh . . . I like all beef, even in my trash food.
You will need some more trash food for these. They are a real convenience meal, using store cupboard ingredients. Hot dogs. Refrigerated Pizza Dough. String cheese. Canned chili con carne.
Simple. And it makes only four servings. Trust me when I say one of these is more than ample. At least it is for us.
You unroll the pizza dough and cut it into four equal sized rectangles. You will need to cut the string cheese in half also. Right down the middle lengthwise.
A hot dog gets laid on the end of each rectangle of pizza dough, with a piece of string cheese laid on either side of it. You then roll the dough up to cover both the weiner and the cheese completely.
The chili gets dumped into a shallow casserole dish. The original recipe only used one can of chili, with beef and beans. I like to use two.
Two cans gives you a much nicer amount to serve with the dogs. I felt that one can divided between four people was a bit too stingy. If you hav homemade chili so much the better! Just use that. There is no need to heat it up.
Just dump it into the dish and lay the dough wrapped dogs on top, seam size down. I like to melt some butter and mix it with some dried parsley flakes, and onion and garlic powders. This gets brushed on top of the rolls.
That's it. Then you bake them. Until the rolls are golden brown and risen, the hotdogs heated through, the cheese melted, and the chili is bubbling away.
Can you say "Oh baby!" These are A M A Z I N G L Y tasty! You get the heartyness and spice of that chili . . . and then those wrapped dogs.
Meaty, cheesy, buttery, yummy. They go so very well with that chili. It is a marriage truly made in heaven. Truly.
You don't really need much on the side, if anything. You could serve this with coleslaw or a salad if you were wanting to get some vegetables into you family. I especially like coleslaw and have a really yummy recipe for that here. You can't go wrong.
These always go down a real treat with the family. Hearty and delicious, quick and easy to make. What more could a person ask for!
Baked Chili Cheese Dogs
Yield: 4
prep time: 10 Mincook time: 25 Mintotal time: 35 Min
This family pleasing recipe is really simple to make and incredibly delicious. With this you get two comfort foods in one. Its really a win/win supper!
Ingredients
- 4 all beef hot dogs (You can freeze any leftover frankfurters for another time)
- 5 pieces of string cheese (cheddar)
- 1 can of refrigerated pizza dough
- 2 14-oz (400g tins) of chili con carne
- 2 TBS butter, melted
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tsp parsley flakes
Instructions
- Preheat the oven to 190*C/375*F/ gas mark 5.
- Butter a 6 by 10 inch baking dish or lightly spray with low fat cooking spray. Spread the chilli out into the dish evenly.
- Unroll the pizza dough and cut into 4 equal sized rectangles.
- Cut the string cheeses in half lengthwise. The fifth one will be used to make up the length of the hotdogs in the four main ones, so cut it again cross wise into 4 bits, divided in half)
- Lay a frankfurter at one short edge of each rectangle with 1/2 slice of cheese string placed on either side of it, plus one fourth of the fifth one to make up the length. (If your hotdogs are short you may not need a fifth one.)
- Roll up beginning at the hotdog side, to cover the hot dog completely, and place on top of the chili in the baking dish, seam side down.
- Mix together the melted butter, garlic and onion powders and parsley flakes. Brush evenly over top of the rolls.
- Bake in the preheated oven for 20 to 25 minutes until the dough is well risen, the chili is bubbling and the rolls are golden brown. Enjoy!
notes:
The original recipe only called for one tin of chili. I felt that it needed more and so I have used two tins. Even better, use leftover homemade chili if you have any.
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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