I’ve had a new recipe book to preview from The English Kitchen.
I’m originally from England, moved here to Canada in 1956 with my parents. We came across the Atlantic on the Queen Elizabeth and entered through Ellis Island, New York, USA and then took the train to Canada. My Canadian husband has English connections as his mother was from England and was a War Bride to his Canadian army father. During our married life we have lived both sides of the ocean, and two of our three daughters were born in England. We are a family of dual citizenship.
I’m a plain English cook, nothing fancy, usually meat, veggies and potatoes for dinner. I rarely used prepared food for meals and always watch the amount of seasoning, especially salt, that goes into our meals. The English Kitchen shares many of the recipes that we love. Marie is a Canadian living in England and she has a love of cooking. Her blog shares delicious recipes, cookery booklets, and now her very own recipe book.
The first thing that I noticed was the weight of the book. When it arrived and it was handed to me I wondered how big this book was. I had only seen the cover up till then. There are a total of 710 pages of well laid out recipes, over 500, explanations and information.
I really enjoyed looking through this book and found the recipes were laid out differently, instead of alphabetical, they are listed by meals, holidays, and occasions. And of course English terms are used .. Elevenses, Tea Time, The Full English. There is a section that explains them and gives the equivalent terms.
Throughout the book are photos of the various recipes, not each recipe, but quite a few. It is always nice to see how the recipe is supposed to turn out.
The recipe I shared for parsnip and apple soup is in this book as well as being on Marie’s website. (My photo) I love this soup, but find you have to be a parsnip lover to really enjoy it, but the added taste of the apple gives it a nice sweet taste. This soup stores well in the freezer too.
It didn’t take me long to pick out some recipes to try and I’ve got them all marked with sticky notes. I found variations on some of my recipes, like instead of using bread with the centre cut out and fried with an egg for Egg in the Hole, Marie uses a bagel. I’ll be trying that one for sure.
Eggs benedict is one of our favourites and the recipe in this book using scrambled eggs instead of poached eggs. I recently tried this out, and used 3 eggs whites and 1 whole egg to make it a bit healthier. I also added my version of home fries done in the oven and a few baked beans. We love having breakfast for dinner.
I found recipes I haven’t made for ages, like a variation of toad in the hole and baked ham hash. And there are desserts of all kinds.