| The English Country Garden B&B |
A Magnificent 4.5 -Star destination along the Cabot Trail
| Recipes |
| Recipes from the Kitchen of Penny S. Steele and Ian A. Green at English Country Garden B&B |
| A Postcard from London UK |
| Creamed Leeks with Garlic and Chives 1 lbs of Young leeks 2 cloves of garlic, crushed 1 oz bunch chives or the green part of young spring onions 1 oz of butter with a little olive oil 2 Tbsp thick cream Salt and milled pepper Finely shred the leeks into 1/8 th inch discs. Wash and drain. Melt the butter and oil without burning it, in a heavy bottomed pan. Add the leeks, and cover with a lid. Then, over a low heat, toss and stir the leeks until their natural juices start to draw. Simmer them for 2-3 minutes, so that they remain somewhat crisp. Add the garlic, cream, chives, season lightly and bubble for a minute or two more until the cream has cohered. NS: Ian sometimes uses sage in place of the chives or spring onions. From Micheal Smith's "New English Cookery" 1985 BBC |
| Stuffed French Toast 1 loaf of Texas Toast 4 eggs 2 tablespoons of cream 1 teaspoon of sugar 1 pkg of cream cheese 1 tablespoon Marmalade 1 tablespoon of Peach Jam 1/4 cup chopped walnuts Combine cream cheese, marmalade,,jam and nuts together. Slice Texas toast to create two thin layers of bread - but don't cut all the way through to the end of the piece of bread. Spread filling between layers. Beat eggs,cream and sugar together in a flat bottomed bowl. Dip each slice of bread in the egg mixture - very lightly - do not let it sit in the egg mixture. Fry on griddle - more slowly than regular french toast - you want to heat the filling through. Serve with Real Maple Syrup. Garnish with Fresh Peaches |
| Hunter Sauce 1/2 cup brown sugar 1/2 cup Ketchup 1/4 cup margarine or butter 1/4 cup apple jelly 3 tablespoons lemon juice 1 teaspoon cinamon 1/2 teaspoon alspice 1/2 teaspoon pepper 1/4 teaspoon ground cloves Cook all ingredients over low heat, stirring until smooth Makes 1 1/2 cups. We serve this with our Filet Mignon - wonderful! From Southern Living "Holidays" Magazine 2002 |
| Orange Date Muffins 1 whole Orange 1/2 cup orange juice 1/2 cup chopped dates 1 egg 1/2 cup butter or margarine ( not melted) 1 1/2 cups all purpose flour 3/4 cup white sugar 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt Cut the orange into pieces to remove seeds. Drop pieces into blender with orange juice and whirl until peel is finely chopped. Drop in the date, egg and butter. Give blender a short whirl. Stir together the dry ingredients. Pour orange mixture over and stir only until moistened. Bake at 375 degrees for 15 - 20 minutes. Yields 9-10 large muffins. from the Muffin Mania Book by Cathy Prange and Joan Pauli |
| South of the Border Breakfast Casserole 10 eggs 1/2 cup flour 1 tsp baking powder 1/2 tsp salt 1/4 cup melted butter 8 oz mild or hot canned diced green chillies, drained ( I can only get one kind and it is a 127 ml can) 1 pound Monteray Jack cheese, grated 2 cups low fat cottage cheese Preheat oven to 400 degrees. Lightly grease a 9x13 glass dish. In a large bowl, beat eggs until frothy. Add flour,baking powder and salt. Blend well. Mix in melted butter, chillies, cheese and cottage cheese. Pour into dish and bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake an additional 40 minutes. Cut into squares and serve hot. Serves 10 You can prepare this a day ahead, refrigerate in its baking dish and cok the next day. Given to us by Judy Fitz-Patrick from Newport News, Virginia |
| For More Recipes Click Here Cherry Cranberry Apple Muffins Lemon Curd Warm Apple Pudding Crisp (Diabetics) French Three Onion Soup Carrot Pineapple Muffins Banana Pecan Muffins Hawaiian Bread Pumpkin Muffins |
| Pear Ginger Pancakes 1 1/4 cups flour 2 tsp Baking Powder 1/2 tsp baking Soda 1/4 teaspoon salt 2 tables raw or turbinado sugar 1 large egg, lightly beaten 1 /14 cups whole milk 1 tsp freshly grated ginger (now conveniently packed in jars or tubes already grated) .... and I use a little more than specified 2 Tablespoons unsalted butter, melted 2-3 pears Diced ( the recipe calls for one Anjou pear - I use what I can get ahold of in the shops and like to have lots of pear in each pancake. Mix the dry ingredients in a pourable bowl. Mix the wet ingredients in another bowl. When you are ready to cook the pancakes add the wet ingredients to the dry and stir. Batter will be lumpy and fairly thin. Gently fold in diced pears. Heat Griddle - use butter to grease the griddle and pour out a scant 1/4 cup of batter onto griddle, Cook until a few bubbles on top have popped andundersides are golden, then flip and cook until cooked through - about a minute or two more. Put on a plate and top with Stem Ginger Marmalade - Enjoy! Makes 3-4 servings. |
| Cheese and Cracked Pepper Bread 1.5 lb loaf 1 cup water 2 1/4 oz Feta Cheese, room temperature 2 TBL Dry Milk 1 tsp salt 1 TBL Cracked pepper ( I use less than this0 3 cups Bread Flour 1 1/2 tsp Bread Machine Yeast Program:Basic on your bread machine. We like to make rolls so we set the machine to dough and then do up the rolls upon cycle completion. We let them rise for 30 minutes and then bake at 375 degrees convection for 10 minutes (approx. - it all depends on your oven) or 20 minutes regular bake |
| Pesto Bread 1.5 lb loaf 1 cup Water 80 degrees 3 TBL Pesto ( we use President's Choice) And we have discovered sun Dried tomoato pesto which works great too! 4 tsp Dry milk powder 4 tsp Sugar 3/4 tsp salt 3 cups Bread Flour 1 1/2 tsp Bread Machine yeast Put in Bread Machine and on Basic or on dough and make into dinner rolls. |
| Chocolate Turtle Cheesecake 1 1/4 cups finely chopped toasted pecans 2 TBLSP butter, melted 3/4 cups plus 2 TBSP sugar, divided 32 Kraft Caramels, unwrapped 3 TBSP milk 3 pkg (250 g each) PHILADELPHIA Brick Cream Cheese 3 eggs 1 pkg ( 8 squares or 8 oz) Baker's Semi Sweet Chocolate, melted and slightly cooled 1/2 cup toasted pecan halves Preheat oven to 350 F. Cover bottom of 9 in. springform pan with parchment paper. Combine chopped pecans, the butter and 2 TBSP sugar, press firmly onto bottom of pan. Microwave caramels and milk on med. for 4-5 min or until melted. Spread over crust to winthin 1 inch of edge. Beat Cream Cheese with 3/4 cup sugar with electric mixer on med. speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate; pour over cooked caramel layer. Bake 45-50 min until centre is almost set. (Put a pan under the springform as the caramel leaks out). Run knife around rim of pan to loosen cake, cool completely, refridgerate for 3 hours or overnight. Sprinkle with pecans. |
| Dark Chocolate Mousse Cake from Green and Black's Recipe Book 1 TBSP ground almonds plus extra for dusting the tin 200 grams dark chocolates minimum 60% ( I use 75 ot 85) 100 grams dark chocolate with orange ( I use lindt bars) 275 g (10 oz) sugar 165g (5 1/2 oz) butter 5 large eggs Preheat oven to 350 F. Brush the tin with a little melted butter and dust with ground almonds, shaking off excess. Melt Chocolate, sugar and butter in a heatproof bowl over barely simmering water. ( I gently and gradually melt it in the microwave in short bursts letting it sit and melt between time making sure I don't over heat the chocolate). Whisk eggs with the ground almonds and fold into the chocolate mixture. The mixture will thicken after a few minutes. Pour into the cake tin and bake for 35-40 minutes. Remove the sides of the tin and leave on the base to cool. We serve this with a dollop of freshly whipped cream laced with Grand Marnier of other orange liqueur. |