For me, it is a day to celebrate all that is wonderful about this amazing and diverse county, and myrecipefor today is a VERY special family recipe, and also one that I am entering into the Best of British blog challenge and the Yorkshire leg of our culinary trip around Great Britain, it’s myGrandma’sYorkshire Season Pudding with Herbs
I still have my bacon and meat rations left, as well as my cheese and fat rations, but I am saving them for the weekend for some wartime baking and a tasty family Sunday lunch
Today’s recipe is a little different to my usual ones in that it comes from ScratchSleeves who make products like scratch mittens and special pyjamas for babies and children with allergies and skin conditions such as eczema or an itchy skin rash
We very much hope our readers and friends across Twitter and Facebook take this opportunity to celebrate Yorkshiretraditional food by indulging in a YorkshirePudding on what is, in our esteemed opinion, the best British national day of them all
I work in centigrade but often I'm trying recipes written in fahrenheit so I've created a table I keep it as a bookmark on my phone for use in the kitchen
See more reviews and recipes from me and my fellow Mermaid bloggers in the Mermaid Bloggers Kitchen and visit the Mermaid on Facebook for offers and competitions
My Monday Meal Plan this week has slid to a Tuesday – as you know if you have been reading and following my blog over the last few days, I have been SO busy with a houseful of guests, cleaning, cooking, gardening, packing (I am off on my travels tomorrow) and that left me only a few hours, or should I say and hour, in evening to write my blog, do round-ups (the Herbs on Saturday round-up is following on later today) and all the other stuff I love doing here
British. So, in order to conserve fuel and cook a COMPLETE meal on top of my Aga, I have devised a family meal for four to six people that, can be cooked in a multi-layered steamer and comprises a hot steamed pudding, a vegetable accompaniment and a sweet pudding……Scottish Vegetable & Meat Pudding and Spiced Fruit Roll, which, is cooked in an old baked beans tin
I actually removed mine from the basin because, well, photos formy blog. Treacle does NOT go in this pudding – this photo is doubled up from my Christmas cake
) However, it was Prince Albert’s love of the rich, heavy and fruited puddings from his German childhood, which reintroduced the pudding back to the British as a Christmas tradition
That’s all for today, I hope you have a lovely weekend, and don’t forget that next week we have another British day to celebrate, Guy Fawkes Night aka Bonfire Night, and I will be cooking up some NEW Bonfire recipes over the weekend, as well as sharing some family favourites such as Bonfire Chilli with Beef, Chocolate and Pumpkin……
I love fish, and often reach for a nice piece of fish formy main meal, especially when “fasting” on my low-calorie day, but, a change is as good as a rest as they say, and chicken breasts (skinned) are a dieter’s friend
British. well, what with doing my Wartime Kitchen and preparing for Christmas, I have not had time to post any meal plans, or indeed any of my new recipes, but, I am rectifying that today with a NEW recipe that’s just right for all the snow and frost we have been having over the last few days – a Scottish inspired Highland Stew
You can use any herbs or spices of your choice, and curry powder is also a great idea for the seasoned crust too, in fact, I have been experimenting, and the chicken breast shown in my photos was a curried chicken version, with no herbs, but JUST as tasty and totally delicious
British. I have decided to “lighten” up some of my existing recipes, especially ones that I enjoy, and this recipefor Low-Calorie Haddock Goujons with Garlic Panko Crumb is a slightly adapted version of my Low-Fat Cumin Scented Plaice Goujons with a Panko Crumb recipe
It's almost impossible to find anything suitable while on the go so I usually try and cook a bit extra of my evening meals to take in as left overs, but that isn't always possible
British. The time between Christmas and New Year is a strange one on the culinary front – there is a plethora of sweets, cakes, pies, biscuits and other rich pickings from the savoury buffet table, as well as piles of turkey no doubt and of course the Christmas cake and pudding that usually last well into Spring
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