Browsing Category English

Popovers-The BEST!

Chef John of Allrecipes has a foolproof technique for making the BEST, airy, spongy, yet delicate popovers ever! He puts them in a COLD OVEN first, then turns up the heat. I love it! It’s genius! They turn out perfectly every time! No more soggy doughy results! My husband is a big fan of popovers, and I love them too! A Little Popover History: The…

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Mock Devonshire Cream

     “When you can’t get to England to have a scone with the real clotted Devonshire cream, this is a great substitute, and it’s so easy!They say only the cows from Devon can produce that thick, yet creamy, silky, and nutty tasting clotted cream which is a really long involved process that takes days to make. No time? No extra cash? Believe me, this…

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Blueberry Scones

  Blueberry Scones made my way have a blueberry overload! A scone really is in between a muffin and a biscuit. I make scones the American way which is a little different than European scones across the pond! Americans like their scones a little sweet, fluffy, and moist, almost like a muffin but not quite. Europeans prefer scones leaning more towards a biscuit and not so…

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Cornish Pasties

Cornish Pasties! The real deal! I first tasted a pastie in a little tiny shop in Stratford-Upon-Avon, England and I got hooked on them!  I cannot say enough about how delicious they are! They are made with all different combinations of meats and vegetables.  I wish you could get one in as many U.S. shops like you can in England!  It seemed like pasty shops…

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