Thursday, November 28, 2013
Sunday, November 24, 2013
Luckily for us, there are lots of cool potato recipes that do just this. In this recipe, onions and seasoning provide the backbone of the flavour.
But, I know that the hundreds (HAHAHA) of emails and comments that I get on this blog each week do request that I do a few more seafood related posts. So here is one... and as we're on a theme of soups and chowders today, this one is quite apt.
Tuesday, November 19, 2013
Our friend Hannah makes fudge for people, normally different flavours in different wrappings, but all hand made. It is a sweet idea (literally) that has given me a few ideas myself for Christmas presents.
Marguerite Patten is a great lover of sweets and nice things, as well as the staple 'Roast Beef' stuff she has many other books dedicated to sweets and making thereof.
Monday, November 18, 2013
It can be slow cooked, or like this recipe, it can be used in a Fondue.
This is a party piece, a classic sixties non-cheese fondue. There is quite a bit of prep, but it'd be perfect for that authentic sixties/seventies feel to any themed occasion.
So I invite you to have a go at Marguerite Patten's version, and see if you can make one just like you used to have when you were a kid (hopefully a good thing).
Sunday, September 15, 2013
Here is a very basic cake recipe. I can imagine it would have plenty of scope for adding to or modifying.
1lb self raising flour
6ozs butter or lard
4ozs castor sugar
2ozs raisins, stoned and chopped
2 eggs, well beaten
Rub the butter or lard into the flour then add the other ingredients also a drop of milk if required.
Put in a well greased tin and bake for one and a half hours.
4lbs of Vegetable Marrow
1/2oz of ground ginger
3/4lb moist sugar
9 small chillies
Cut the marrow in to 1/4 inch squares, put into a colander and sprinkle with salt. Leave one night then strain.
Boil all other ingredients together for 10 minutes then put in the marrow and boil slowly until tender.
Friday, May 31, 2013
It is also pretty easy, as most of Marguerite Patten's recipes are. If you don't like Orange, you can use Lemon rind instead.
Wednesday, May 29, 2013
Pristene and un-used I found a set of Robert Carrier Cookery Cards! Bargain at 50p
He had a couple of Michelin Starred restaurants to his name, a cookery school and other interests which he gave up completely in 1982. Later lived in Provence and painted. Alright for some?
Tuesday, May 28, 2013
The Victoria Sponge has a relatively unremarkable history, but it is the very notion of the British act of High Tea. It is also a very difficult recipe to get truly perfect.
I did cave in and buy some more cookery cards today, but I'll whitter on about that in my next post.
This is a really basic sponge recipe. But it opens itself for modification and 'jazzing up'. I have to admit, this is a slightly pointless recipe unless you have all the cards lying around. The Victorian Sponge recipe, is pretty basic anyway, but I might jump ahead and scan in Card 31 and Card 2, just to give my efforts some validity.
If you scour the internet, you can most probably find a recipe on how to do a good roast, however it doesn't say anything about how your mum would do a roast.
There are so many many variations on this classic, my Dad does it completely differently from my Mother-In-Law for instance. But this, dear reader, is the control method.
Pickwick Fish Pie works. It is the closest to Fish that I really like with any great degree of enthusiasm.
Monday, May 27, 2013
1. Stale Cake
2. Tinned Apricots
3. 1 or 2 ounces of Butter
4. Castor sugar
Cut the cake into round or oval shapes about 1/4 inch thick, spread with butter and arrange into a greased fireproof dish.
Place one or two apricots, free from syrup, cut side up on each slice of cake. Sprinkle with sugar and bake in a moderate oven for 10 minutes.
Sift more sugar over and serve hot.
Sunday, May 19, 2013
Wednesday, February 13, 2013
|Image taken from candyhero.com, go forth and drool as its an amazing website!|
In my experience there is nothing better than a handmade token of love or gratitude, way above any bought chocolate. So I give you a basic fudge recipe which is classed as 1960's as it comes from a book of that vintage, but its simply timeless. Not only that but its also a damn bit cheaper.
If you just want to make Rich Vanilla Fudge you can replace the brandy with water. Try a variation and add Apricot Brandy? What about Disaronno or even White Rum? The possibilities are endless!
You will need:
1lb granulated sugar
1/2 pint cream
3 tablespoons brandy
half pint of milk
1 to 2 teaspoons of vanilla essence or 1 vanilla pod
1. Put all the ingredients, including the vanilla essence or cut the vanilla pod, into a strong saucepan, this is very important because of the strong cream content. Here I would recommend a non-stick pan of high quality.
2. Stir until sugar is thoroughly dissolved.
3. Boil steadily, stirring quite frequently, until the mixture reaches the soft ball stage. This is a nicer fudge if rather soft so do not let it exceed 238F (best use a thermometer). Take out the pod, rince under water and store in a jar of sugar.
4. Beat until slightly cloudy, pour into a well oiled or buttered tin.
5. Allow to set and cut into squares.
Tuesday, January 8, 2013
It reminds me of the Peasants Revolt, cunningly I found a picture that depicted it, so here you go. Yeah, I know its an English thing, but you have to get in to the spirit!
So what do you need to tell that the Peasants are revolting? Boom boom.
The hearts of 3 small cabbages
3 teacupfuls of haricot beansHerbs
The Haricot Beans need to have been cooked [boiled] the day before to the point of being nearly boiled enough but not quite.
1. Cut up all ingredients, not very fine (except the beans), add 3 or 4 spoonfuls of butter. Let the mixture cook but not brown.
2. When the vegetables have begin to soften, pour 1 quart of any meat stock over them and let the mixture simmer for half an hour. Remove any scum.
3. Have a quantity of boiling water ready, just enough for six full plates of soup in a saucepan.
4. Stir in the mixture well and drop in the Haricot beans, 2 spoonfuls of tomato sauce and a teacupful of rice, already cooked.
5. Stir it up well and cook further for another quarter of an hour and serve hot with grated cheese.
Monday, January 7, 2013
It was compiled by Mrs G Wilson with this recipe simply coming from someone called MD.
4 ozs butter
2ozs ground rice
Cream the butter, add the rest of the ingredients and knead into a smooth paste.
Roll out and cut into rounds about 1/4 inch thick, bake in a slow oven for half an hour.
Slow oven? More than likely as around the 180 mark or even lower possibly.