sade080

It looks like a burnt curry, and its the latest card from that massive cardex that I acquired a few weeks ago.  Florentine is the name given to any dish that is paired with spinach, in this case its not obvious that this is a fish dish, but it is. It has a cooking time of 1 hour, and will take 25 minutes to prepare.  Best to have an 8 inch ring tin handy and a sauce pan, and pre-heat your oven to 350f which is 180c.  Out of this recipe you'll get enough to serve three greedy gannets or six smallish portions. 2lb/1kg Fresh Spinach White Sauce: 2 oz/50g butter 2 oz/50g flour half a pint/275ml milk seasoning 3 egg yolks good pinch of nutmeg Filling:  1lb/0.5kg fish fillets half a pint/275ml milk 2 oz/50g butter 2 oz/50g flour 3-4 oz/75-100g grated cheese seasoning Garnish: 1oz/25g grated cheese and tomatos 1. Cook spinach in a very little salted water.  Drain well and chop. 2. Make a thick white sauce in the usual way. (not sure how to make white sauce? see  h...

This evening I came across a set of recipe cards that my Aunt has had for, quite literally, years.  They are nearly all 1967 published and in mint condition. I am, sadly, very very happy and intend to bring you some of the finest recipes from this massive collection which is going to take up half of my desk, as I have nowhere else to put it. So the first recipe that I am going to bring from this monster box of goodies is Peanut Butter Soup, and it is filed in the 'Picnics' section. The cooking time for this strange dish is 15 minutes, it should take 15 minutes to prepare and for this you'll need a frying pan and saucepan.  The recipe makes enough for four people. 1oz/25g butter 1oz/25g flour half a pint / 275 ml milk a bay leaf 2 - 3 oz / 50 - 75g peanut butter 1 pint/ generous half litre of chicken stock OR water and stock cubes Seasoning To garnish: croutons. 1. Heat the butter in the pan, then stir in the flour and cook for several minutes, stirring well. 2. Remove fro...

So we made some Tollhouse Cookies from this recipe which is pretty well documented in nearly every single recipe book you could care to read that includes recipes for biscuits/cookies.  This recipe is pretty generic and very easy. Here is an interesting thought.  Chocolate Chip Cookies come under the 1930s category because they were first developed at that point, only becoming popular during the war.  Well that is what the wikipedia article says. 180g/6.5 oz unsalted butter, cubed and softened 140g/5 oz soft brown sugar 110g 3.75 oz granulated sugar 2 eggs, room temperature, lightly beaten 1 teaspoon vanilla extract 280g/10oz plain all-purpose flour 1 teaspoon bicarbonate of soda 350g/12 oz dark chocolate bits 100g/3.5 oz pecans (or flaked almonds) roughly chopped 1. Preheat oven to 190C/375F and line two large baking trays with baking paper/greaseproof paper. 2. Cream the butter and sugars with electric beaters until light and fluffy. 3. Gradually add the egg, beating we...

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 pep...

Apples are my favourite fruit.  I am sorry but a banana doesn't hold it for me and there are so many varieties to choose from.  If you travel back fifty or sixty years ago however there were countless different varieties, even more than today but many have become extinct down to neglect and the commercial homogeneity of the cider industry in the eighties and nineties. About.com has a whole bunch of information about Apples as I am more interested in what you do with them once you get them. They feature quite heavily in vintage cooking given their ease of growth and availability. So what is an Apple Tansy? It is essentially a sweet omlette.  As with most things, there are many different takes on this recipe, but this take is provided by Farmhouse Fare being contributed by Kathleen Thomas. You will need: 3 large apples Sugar to taste 1 pint of milk 3 eggs A little mixed Spice 1 cupful of fine breadcrumbs 1. Peel and slice the apples, cook gently in a little butt...

So it has been a few months since I've posted a recipe, so I thought I would kick off with something really appetising. For Vinegar Cake you'll need... 1lb Flour 1/2 pound Sugar 1/2 pound butter and dripping 1/2 pound of currants 1/4 pound of stoned raisins 3 tablespoons of vinegar 1 teaspoonful of Bicarbonate of Soda 1/4 pint of milk 1. Rub fat well into the flour add fruit and sugar. 2. Put the milk into a large jug and add the vinegar. 3. Mix the bicarbonate of soda with a little milk and pour it into the milk and vinegar quickly taking care to hold the jug over the cake mixture as it will froth up. 4. Stir into the flour, fruit etc and put in to a well greased tin and bake in a hot oven for the first half hour, then a cooler one until cooked.