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    You are in: Home / Cookbooks / ZWT: Great Britain/Ireland
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    15 recipes in

    ZWT: Great Britain/Ireland


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    This is Delia Smith's version of Lasagne. I'm used to the American version of lasagna that is smothered in red sauce, but in England it is more traditional to have a bechamel sauce. It takes a while, but it's worth it! Cooking time is mostly inactive.

    Recipe #371960

    Delicious with fresh strawberries and rhubarb.

    Recipe #371233

    I found this recipe in my Penzeys catalog. It makes a great meal with Roast Cornish Hens and Green Beans with Mushrooms.

    Recipe #367973

    I found this recipe in my Penzeys catalog. This makes a great meal with Roast Cornish Hens and Bay Flavored Brown & Wild Rice.

    Recipe #367913

    From Taste of Home Cookbook

    Recipe #332781

    Leaving the vegetables covered with cling film for about 2 hours before roasting helps to give more flavor. For best results, use fresh garlic instead of substituting garlic powder.

    Recipe #332736

    This is a twist on English Pancakes (Delia Smith's recipe) that I created for a pizza night. English Pancakes are thin, almost like crepes and are often filled. They are not considered breakfast food in England, which I learned the hard way on my first Shrove Tuesday in England! My English boyfriend was skeptical of the pizza-style at first, but he approved after trying these! Be sure to spread the sauce thinly, what seems like a tiny bit is a lot when they are rolled up.

    Recipe #330834

    English dessert was either invented or made famous by Francis Coulson, the owner of the Sharrow Bay Hotel in the Lake District in England. If you want to make this dessert ahead of time, let the cakes cool completely and do not drizzle the sauce. Store in a Ziploc bag in the refrigerator for up to 24 hours. When ready to serve, drizzle each pudding with 1 tbsp of the sauce and heat in a 350°F oven for 5 minutes or until warmed through. This recipe is from the book "Sticky, Chewy, Messy, Gooey" and it recommends serving this with vanilla ice cream. The desserts I had in England were more likely to be served with some cream to pour over them than ice cream, so you may choose whichever you prefer.

    Recipe #422740

    A sophisticated version of the popular crumble dessert.

    Recipe #373684

    Stovies is a Scottish dish that has been traditionally used for leftovers. In it's simplest form, stovies are just the "scrapings off the stove" and a great use of leftover roast beef. The better your roast beef, the better the stovies will taste. You do not need to be exact at all with the ingredients. The yield greatly depends on how much you have left over from the roast.

    Recipe #371909

    I was given the ingredients for this recipe by a British friend as a way to use up leftover roast beef. These are also good when eaten like cheeseburgers.

    Recipe #371863

    A simple roast dinner.

    Recipe #370544

    I found this recipe in my Penzeys catalog, It is good served with Bay Flavored Brown and Wild Rice and Green Beans and Mushrooms. Bicentennial Rub is a Penzeys blend.

    Recipe #367972

    Recipe #332730

    Can also be used with a rib eye roast

    Recipe #285109


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