A vintage recipe blog bringing old, vintage, classic and retro recipes from the last forty years (and beyond!) back in a blaze of online glory. I collect recipes and through this blog I am sharing recipes from my collection of vintage cookbooks. Please support Recipe Vintage by clicking on ads and donating via Paypal.
Showing posts with label cuisine. Show all posts
Showing posts with label cuisine. Show all posts
Monday, November 18, 2013
Christmas Cake - 1960's (Marguerite Patten Recipe Card)
A theme tonight. Now its the sister of the Christmas Pudding, again this needs lots of brandy! Christmas Cakes have mixed origins, but take a gander at this lovely website to get the full fascinating history.
Saturday, September 22, 2012
Baked Eggs Melange - 1980s
This time of year is definitely tomato time. We, like many households across the nation have lots of organically grown, home seeded tomatoes that we've been given by friends and family, and also ones we've grown ourselves. The common thing is to put them in salads or make them in to chutney, but this eighties recipe from my favourite Tomato themed cookbook published in 1987, shows you something a bit unique you can do with your Tomatoes.
Melange means a blend or a mess, a cacophony, and this is very much the case. For this recipe I would definitely recommend free-range organic eggs, as they have much more taste to them. This recipe serves 8, and is originally made with a can of chopped tomatoes. However it can easily be converted to use fresh ones.
You need:
12 hard-boiled eggs, shelled.
810g can of tomato pieces (or lots and lots of tomatoes).
120g butter
1 onion, chopped
1 capsicum pepper, seeded and chopped.
1 cup chopped celery
2 tablespoons flour
salt and pepper to taste
cayenne pepper to taste
1 cup White Sauce (Schwartz mix is an easy option)
365g can champignons, chopped (mushrooms).
half a cup of breadcrumbs
half a cup of grated cheese
finely chopped parsley
1. Chop the eggs roughly. Strain tomatoes, reserving the juice. (If using fresh tomatoes it might be good to chop the tomatoes and scoop out the insides and use the insides for the juice.)
2. Melt half the butter in a pan and gently fry the onion, capsicumand celery until tender. Add the flour and tomatoes stirring until the mixture thickens. Add the reserved tomato juice and seasonings, then bring the liquid to the boil. Stir in the White Sauce, chopped eggs and champignons.
3. Spoon the mixture in to individual serving dishes or an oblong cassorole dish, then top with breadcrumbs and dot with the remaining butter.
4. Bake in an oven pre-heated to 220C for 10 minutes or until brown and bubbling. Sprinkle with grated cheese and parsley to serve.
Melange means a blend or a mess, a cacophony, and this is very much the case. For this recipe I would definitely recommend free-range organic eggs, as they have much more taste to them. This recipe serves 8, and is originally made with a can of chopped tomatoes. However it can easily be converted to use fresh ones.
You need:
12 hard-boiled eggs, shelled.
810g can of tomato pieces (or lots and lots of tomatoes).
120g butter
1 onion, chopped
1 capsicum pepper, seeded and chopped.
1 cup chopped celery
2 tablespoons flour
salt and pepper to taste
cayenne pepper to taste
1 cup White Sauce (Schwartz mix is an easy option)
365g can champignons, chopped (mushrooms).
half a cup of breadcrumbs
half a cup of grated cheese
finely chopped parsley
1. Chop the eggs roughly. Strain tomatoes, reserving the juice. (If using fresh tomatoes it might be good to chop the tomatoes and scoop out the insides and use the insides for the juice.)
2. Melt half the butter in a pan and gently fry the onion, capsicumand celery until tender. Add the flour and tomatoes stirring until the mixture thickens. Add the reserved tomato juice and seasonings, then bring the liquid to the boil. Stir in the White Sauce, chopped eggs and champignons.
3. Spoon the mixture in to individual serving dishes or an oblong cassorole dish, then top with breadcrumbs and dot with the remaining butter.
4. Bake in an oven pre-heated to 220C for 10 minutes or until brown and bubbling. Sprinkle with grated cheese and parsley to serve.
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