Gosh it has been a while since I shared some classic recipes. This is one of my favourites, although this version calls for minced liver? I am certain that beef mince would be a good replacement!
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...
A chutney recipe from Farmhouse Fare. 4 lbs marrow 1/2 lb pickling onions 6 cloves 1.5 lbs of loaf sugar half ounce of tumeric 9 chillies 1.5 ounces ground ginger 1.5 ounces mustard 2 pints vinegar Salt. 1. Cut the marrow into small squares (half inch or so) 2. Lay on a dish and shake some salt over it leaving it overnight. 3. Drain it, then boil the other ingredients for 10 minutes 4. Now add the marrow and boil for half an hour, or until tender and put into jars. For more information about making Chutney visit allotment.org.uk Related articles Caramelised Red Onion Chutney (hopeeternalcookbook.wordpress.com) Pesto, Pickles, Chutney and Jam (lellenmellon.wordpress.com) Curried peach chutney (independent.co.uk)
This is one of those 'I-would-love-to-try-this-recipe-if-I-had-a-metabolism-higher-than-Everest' recipes. It is a complete treat, one of those things that you just have to try to say that you've done it. Once you've made your Toffee, storing it might be an issue, so make sure you have plenty of wax paper or try individually wrapping them. Personally I would let it set in a slab or try and pour it in to a slab mould of some sort. 1lb sugar, preferably Demerara 3oz peanut butter 1/3 pint of water 1 1/2 oz of butter 2 level teaspoons of golden syrup 1 teaspoon vinegar 1. Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved. 2. Bring to the boil and cook until the mixture reaches the 'hard crack' stage 290F. 3. Drop in teaspoonfuls on to a buttered or oiled tin and either allow to set as a slap or mark in to squares as the toffee becomes partially set. Then cut or break when completely set.
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