Father's Day Treats
The English Kitchen
The English Kitchen
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Ingredients

  • 8 ounces of uncooked macaroni
  • 4 tablespoons butter
  • 2 eggs, beaten
  • 6 ounces evaporated milk (not sweetened condensed)
  • If you want to make it lower in fat, use the low fat version
  • 1/2 teaspoon Tabasco sauce
  • 1 teaspoon sea salt, rubbed between your fingers
  • freshly ground black pepper
  • 3/4 teaspoon mustard powder
  • 10 ounces cheddar cheese, shredded (I use a combination of mature cheddar and leicester cheese)
  • 1 3 lb boneless beef rump or rolled brisket roast
  • 1 onion, peeled and chopped
  • 450 ml of beef broth (2 cups)
  • 225 ml of apple juice (1 cup)
  • 1 (4 serving size) packet of dry onion soup mix
  • 1 large bay leaf broken
  • 1/2 tsp dried thyme
  • 1 TBS balsamic vinegar
  • 1 TBS soft light brown sugar
  • 4 large carrots, peeled and cut into thirds
  • 1 small swede (rutabaga), peeled and cut into 2 inch chunks
  •  
  • For the butter
  • 3 TBS softened butter
  • 2 tsp finely chopped tarragon leaves
  • 2 tsp minced shallots
  • 1/2 tsp fresh lemon juice
  • pinch of salt
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 TBS olive oil
  • 2 cups fresh mushrooms, sliced
  • 2 garlic cloves, peeled and minced (more or less to taste)
  • 1 TBS butter
  • 2 cups chicken broth
  • 1/3 cup white wine
  • the zest of 1 lemon
  • the juice of 1/2 lemon
  • 2 TBS capers, rinsed and drained
  • 1 TBS cornflour, dissolved in 2 TBS water
  • sea salt and freshly ground black pepper to taste
  • 2 TBS chopped fresh flat leaf parsley
  • freshly grated Parmesan cheese
  • 1 pound pasta, cooked al dente and then drained
  • 1 cup plain flour
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 1/4 tsp paprika
  • 1 large egg, beaten
  • 1 cup milk
  • 2 boneless, skinless chicken breast fillets
  • vegetable oil (for frying)
  • 1/4 cup hot sauce (I use Louisiana which my friend Eliza brought over to me)
  • 1 TBS butter, melted
  • Blue Cheese Salad dressing for dipping, if desired (see recipe below)
  • 3/4 cup butter, softened
  • 8 ounces mascarpone cheese
  • 2 cups caster sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 3 cups plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 medium bananas, peeled and mashed
  • 1 cup toasted pecan nuts, chopped
  •  
  • STREUSAL
  • 1/2 cup firmly packed soft light brown sugar
  • 1/2 cup toasted pecan nuts, chopped
  • 1 TBS plain flour
  • 1 TBS melted butter
  • 1/2 tsp ground cinnamon
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup butter (4 ounces)
  • 2 cups caster sugar
  • 4 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup plain flour
  • 1/2 tsp salt
  •  
  • TOPPING
  • 3 TBS butter
  • 8 ounces pure chocolate chips
  • 1/4 cup pure chocolate chips
  • 2 cups miniature marshmallows
  • 1/2 cup coarsely chopped toasted pecans or walnuts
  • Bake for 35 to 40 minutes, until dry on
  • top but still moist. A toothpick inserted in the centre should come out
  • with moist crumbs clinging to it's surface. Cool the brownies in the pan
  • for about 10 minutes.
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  • 5 ounces good quality dark chocolate
  • 142 ml carton of whipping cream (about 1/2 cup)
  • 5 TBS Irish Cream Liqueur
  • 250 g carton mascarpone cheese (8 ounces)
  • Chocolate shavings, chocolate flakes, toasted almonds to decorate (optional)

Instructions

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