Honey Cheesecake - 1970s

Last night I decided it would be a fantastic idea to take a photo of this recipe.  It was a fantastic idea, but, it didn't work as the photo came out far too small.

So here it is again, but this time done properly.

For a Honey Cheesecake you will need...

225g / 8oz Wholeweat Biscuits (digestives) crushed.
125g / 4oz melted butter
5ml / 1 teaspoon ground allspice
350g / 12oz cottage cheese
125g / 4oz clear honey
10ml / 2 teaspoons brown sugar
 2 eggs
pinch of salt
10ml / 2 teaspoons ground cinnamon

1. Mix the biscuits, butter and allspice together then press in to the bottom and sides of a well greased 23cm / 9 inch flan tin.
2. Chill in the fridge for 10 minutes.
3. Mix all the remaining ingredients, except the cinnamon, together.  Spoon into the biscuit crust and dust with cinnamon.
4. Put in to a pre-heated oven at 170C / 325F and bake for 40 minutes or until filling is set

Butterscotch Walnut Brownies - 1970s

I love butterscotch, it appeals to my sweet tooth and my general gluttonous side.  Wikipedia says that the origin of butterscotch is a bit of an unknown, read about it http://en.wikipedia.org/wiki/Butterscotch.

So in my 1001 Recipe Cook Book: Recipes For All Occasions, I found Butterscotch Walnut Brownies. This doesn't appear to be a 'typical' 1970s recipe and if I was asked to write what dishes personified the 1970s I wouldn't necessarily say that this was really one of them.  However this includes two of my favourite ingredients so I can't really keep it to myself.

You'll need:

125g/4oz Butter
125g/4oz brown sugar
2 eggs, beaten
5ml/1 teaspoon of vanilla essence
75g/3oz self-raising flour, sifted.
50g/2oz chopped walnuts

1. Cream the butter and sugar together until fluffy.
2. Beat in the eggs then the vanilla essence.
3. Fold in the flour, then the walnuts and mix well.
4. Spoon the batter into a well-greased 18cm/7 inch square baking tin and put into a preheated oven at 170 Celsius/325 F and bake for 35 to 40 minutes or until firm.  Cut in to squares and serve.

Irish Stew - 1970s

This is most probably an older recipe, but I am taking it from the newest addition to my collection.  The first edition of the 1000 Recipe Cook Book, editied by Isabel Barrett and Jane Harrop ISBN 0706405315
As with these sorts of books, the recipe itself is most probably older than 1970s but it appeared in 1976, not possibly the first time it appeared.  It is very much one of those timeless classics that has evolved as you can read on about.com on their history of Irish Stew.  One thing that I love is that this recipe can be 'Boozy' if you want it to be.  Whack a bit of Guinness in why not?

You will need:

1kg/2lb of potatoes sliced
2 large onions sliced
salt and pepper
15ml/tablespoon dried thyme
1 kg/2 lb lamb chops


1. Put about half the potatoes on the bottom of a large casserole.  Cover with half the onions then sprinkle with salt and pepper and half the thyme.
2. Add the chops, then continue to make layers with the remaining Onions, salt and pepper, thyme and remaining potatoes.
3.  Add just enough water to cover.  Cover tightly and put into the oven pre-heated to warm (170 celsius/325 Farenheit/Gas Mark 3).
4. Cook for 2 to 2.5 hours or until the chops are cooked through.