Pages, Cornish Pastie, Tripe and Onions,Meat Loaf, Christmas Pudding, Steak and Kidney Pie and Pudd

Wednesday, 6 November 2013

Iced Cream Cheese

This is a delicious pudding, made with, full fat cream cheese, double cream, grated lemon, and castor sugar. This make a refreshing change from ice cream, and I didn't have to worry about the calories, being an active youngster, when mum made this recipe.

Iced cream cheese and fruit image


.225 g, full fat cream cheese
.225 ml. double cream, stiffly whipped
.finely grated rind of 1 un-waxed lemon
.30 ml. castor sugar


.Strain the cheese, then beat in the cream until the mixture is smooth.
.Beat in the remaining ingredients
.Line a a small souffle dish with a double thickness of cheesecloth, and spoon in the cheese mixture
.Cover with foil and chill in the freezing compartment of the refrigerator for 2 hours, or until very firm

Note: This dessert is usually served with fresh berry fruits, such as wild strawberries, raspberries or blackberries. A crushed biscuit base can be made by melting butter mixing with the biscuit, spreading over a shallow flan dish, chill in the fridge, cut to shape of iced cream cheese as a base.


Sunday, 3 November 2013

Spicy Crispy Belly Pork in Puff Pastry

I have always loved belly pork, with it's tasty fat, and moist succulent meat, I also love puff pastry, both of course terribly fattening, I was never served these two together as a child, but this week both came into my mind as a craving for them. My brain wave was to make a pie combination of the two, also a mix of potato, swede and cooking apple, to give a slight sweet mash, to offset the fatty meat, and apple always goes well with pork. The result was delicious, a nourishing, decadent fattening delight, a smile on my face with every bite, the puff pastry, the belly pork, and mash mix, blending so well together, the pork was so tasty, moist and tender.

Allow 2-3 belly pork slices per person

Firstly put your belly pork slices, in an oven proof dish after salt and pepper is sprinkled on both sides, it doesn't matter if they are stacked as they will all cook equally.
If you want spicy belly pork, crush some star anise, cumin seeds, 2 dried chillies, if you like some heat, 1/2 inch of cinnamon, then sprinkle on the pork.
Cover the dish and seal with 2 layers of baking foil, place in a preheated oven at 200*C, adjust for fan oven, cook for 1.5 to 2 hours. If you want to go out while they are cooking set the oven at 140*C and cook for 2 hours plus.
Remove pork when tender, if wanted brush with sweet chilli sauce both sides, or hoisan sauce, barbecue, or sauce of choice, or leave plain. Place under a hot grill to crisp up, basting occasionally and turning pork, till caramelised. This part of the cooking stage can be done while the puff pastry and potato mix is cooking.

The puff pastry allow about a a 6 inch square per person

I use just roll puff pastry, not into making my own and ready made is good enough
When the puff pastry is cut to portion sizes for each person, about 6x6 inches, press slightly down on it to obtain the desired thickness of pastry, I like mine quite thick.
Place the pastry on a baking sheet and cook in the oven at 200*C  till risen and each layer of puff pastry is cooked, about 30 minutes. When the pastry is cooked the layers will flake and can be separated. Take a layer from the bottom place on a serving plate, place two or 3 of the finished pork slices on top then the rest of the puff pastry on top of the pork.

Potato, Swede, Apple Mash  -allow amount of each depending on servings

I used 1 apple, 1/4 of a small swede and 3 medium potatoes for 1 serving, adjust to personal taste.
Cook till tender in boiling water, mash with butter, or a beaten egg for dairy free mash.

Plate up with vegetables of choice and enjoy, you can diet tomorrow ! lol.

Thursday, 31 October 2013

Pickled Beetroot Like Mother Used to Make

This is an old, pickled beetroot recipe, my mother inherited from her mother and I didn't like or appreciate them much when I was a kid, as  I got older I started to realize how good they were for me and how versatile to use in many recipes. This is the recipe as I remember it.

Ingredients - Makes about 1 kg./2 lb. pickle

.10 fl. oz. malt vinegar
.5 fl. oz. water
.4 oz. sugar
.1/4 tsp. ground cinnamon
.1 bay leaf
.2 cloves
,4 peppercorns
.4 medium cooked beetroots, sliced


.Put all the ingredients, except the beetroots, into a saucepan and bring to the boil.
,Simmer for 5 minutes.
.Set aside to cool.
Pack the beetroots into hot, sterilised jars, then strain over the vinegar mixture to within 1/2 inch of the tops.
. Seal.
.Because of the high sugar contents of the beetroots, this pickle should be used as soon as possible.

Friday, 18 October 2013

Butternut Squash Oven Roasted with Mediterranean Style Turkey mince

Who else is nuts about butternut squash ?  Healthy golden and delicious baked in the oven till soft and caramelised.

Filled with turkey mince, red wine, sweet pepper, onion, paprika, sage, oregano, garlic, tomato puree, sun dried herb tomato puree, bay leaf, coriander, fresh tomato, sea salt and black pepper, a twist at the end a few chopped slices of beetroot in vinegar which worked well. This was delicious . nourishing and very juicy ! YUM !  This is a recipe from my teens as I would not have eaten it as a child.

Ingredients - Serves 2

. 1 large butternut squash, washed and cut into 2 halves lengthwise, pips and loose fiber scooped out with a        . spoon to make a hollow
. 500 g. of dark meat turkey mince
. 1/2 a sweet pointed red pepper, finely sliced
.  1 finely chopped red onion
. 3 garlic cloves, finely chopped
. 1 bay leaf
. 1 tsp cinnamon powder
. 1 tsp cumin powder
. 1 tsp paprika
. 1/2 tsp oregano
. 1 tsp cumin powder
. sea salt and black pepper to taste
. 1 tbs. olive oil for cooking butternut squash in oven
. 1 tbs. olive oil for cooking onions and mince
. 1/4 cup of red wine
. 1 tbs. balsamic vinegar
. 1 tsp. tomato puree
. 1 tsp coriander paste, or 1 tbs. fresh chopped 
. 1 tbs. sun dried herb tomato puree
. optional a little chopped beetroot in vinegar added to final mince dish for a twist in flavour


Preheat oven to 200* C , rub salt and olive oil on open flesh side of squash, place on an oven tray and cook in the oven till soft and caramelised 
While cooking squash, cook mince
Put a large fry pan on a moderate heat and stir fry onions till start to brown, add garlic, sweet pepper, bay leaf and stir fry 1 minute
Add tomato puree and sun dried herb puree and fry for 1 minute
Add mince and stir fry 2 minutes to coat and colour the mince
Add chopped tomato, red wine, paprika, cinnamon, cumin, oregano, salt and pepper to taste
bring mince mix up to high heat while stirring, reduce heat to moderate and cook mince till thoroughly cooked add coriander and stir in for 1 minute. Add chopped beetroot if using, it does blend well with the mince.

Add mince to the hollow in the squash halves and accompany with vegetables of choice.

Aubergines Gratinees like mother Used to make

This recipe, is a delicious, way to serve aubergine, using, cooked ham, spring onions, fresh bread crumbs, chopped fresh parsley, Parmesan cheese and butter. This egg plant dish can be enjoyed with, baked potatoes, pasta or just on their own as a starter. Must admit as a child, it was not until teenage years, that I started to appreciate, this recipe.

Aubergine plant image

Ingredients - Serves 4

. 30 ml./2 tbs olive oil
.2 large aubergines halved lenthways and degorged 
. 225 g. cooked ham, finely chopped
. 30 ml,/ 2 tbs. chopped spring onions
. 50 g. fresh breadcrumbs
. 30 ml /2 tbs. chopped fresh parsley
. 2 eggs beaten 
. sea salt and black pepper to taste
. 50 g. dry breadcrumbs
. 50 g. Parmesan cheese, grated
. 40 g. butter


Heat the oil in a frying pan
Add the aubergine halves and fry for 5 minutes until they are evenly browned 
Arrange in a shallow ovenproof dish, cut side uppermost 
Mix together the ham, spring onions, fresh breadcrumbs, parsley, and eggs
Season well and spread the mixture over the aubergines
Sprinkle over the the dry breadcrumbs and cheese and dot with pieces of butter
Put into the oven peheated to moderate ( 180*C/350*F or Gas mark 4 ) and bake for 25 minutes.

Beef and Aubergine Meatballs Like Mother Used to Make

This combination, of eggplant, and minced beef, with a filling of, fresh parsley, fresh breadcrumbs, beaten egg, dried marjoram, and finely chopped onions,in a tasty tomato sauce, makes a nourishing, and delicious, change from conventional, meat ball. One of my favourite childhood recipes.

Meat balls and spaghetti image

Ingredients - Serves 4

.675 g. beef, minced
,2 medium aubergines, peeled, chopped and disgorged 
. 30 ml. 2 tbs chopped fresh parsley
. 50 g. fresh breadcrumbs
. 1 egg lightly beaten
. 2.5 ml. 1/2  tsp  dried marjoram
. 1 small onion, finely chopped
. sea salt and black pepper
. 50 ml. olive oil
. 425 ml. tomato sauce * ( 400 g. tin chopped tomato, or fresh ones, 2 crushed garlic cloves. 1 tsp tomato . . .  puree, 1 tsp paprika, 2 tbs red wine ( optional ) salt and pepper to taste, a 1-2 tbs fresh chopped basil or coriander, can also be added at end of cooking, 1 tbs olive oil.1 tsp sugar.1 bay leaf.


Tomato Sauce *

In a solid pan heat 1 tbs olive oil on a moderate heat and gently fry garlic, till lightly coloured, being careful not to burn as this will make garlic taste bitter.
add tomato puree and stir fry for 1 minute
add tomatoes, paprika,bay leaf, salt and pepper to taste, red wine, bring to the boil
turn to a simmer and cook open until sauce reduces and thickens
re-season as required
add basil/coriander stirring in to wilt
I like to add a tbs of extra virgin olive oil stirred in at the end of cooking ( optional )

Meat Balls

Mix together the beef, aubergines, parsley, bread crumbs, egg, marjoram, onion and salt and pepper to taste.
Shape into small balls.
Heat the oil in a frying pan, add the balls and fry for 5 to 8 minutes or until they are evenly browned.
Pour off most of the fat, ( turkey mince could also be used ) and pour in the tomato sauce. Simmer for 10 to 15 minutes or until the meatballs are cooked through.
Could also be cooked in the oven for a crispy topped meat ball, 200* C  till cooked through. 

Serve with Pasta

                                                  Video recipe meatballs

Wednesday, 16 October 2013

Farmhouse Fruit Cake Just Like Mother Used To Make

This is possibly one of the, all time popular cakes, full of fruit, made with, sultanas, raisins, chopped glace cherries, orange rind, chopped mixed peel, and orange juice, all mixed into a flour, sugar and butter mix and baked into a wonderful cake. Dad used to love this in his packed lunch to take to work.

Fruit Cake image

Ingredients - Serves 8-10

. 10 oz. self raising flour
.1/4 tsp salt
. 8 oz. butter
. 8 oz. castor sugar
. 1 tbsp finely grated orange rind ( use un-waxed ones or wash peel well)
. 5 eggs 
. 12 oz. sultanas
. 4 oz raisins
. 6 oz. chopped glace cherries
. 2 oz. chopped mixed peel
. 1 tbs fresh orange juice


. Sift the flour and salt together
. Cream the butter and sugar together until fluffy, then beat in the orange rind
. Beat in the eggs, then the fruit, orange juice and flour

. Line an 8 inch cake tin with a double thickness of greased greaseproof paper 
. Spoon the batter into the tin 
. Put into the oven preheated to cool ( 150*C/300*F or Gas Mark 2 ) and bake for 2 & 1/2 hours or until a .  knife  inserted into the centre comes out clean.

                            Fruit cake recipe video

Madeira Cake Just like Mother Used to Make

This delicious cake, will leave you wanting more than just one slice, easy to make, with butter, sugar, flour, eggs, lemon rind and topped with candied peel. This cake didn't last long in our house.

Madeira Cake image

Ingredients-  serves 8-10

. 6 oz. butter
. 5 oz. castor sugar
. 1 tbs finely grated lemon rind ( use un-waxed ones or wash skin well )
. 3 large eggs
. 8 oz flour
. 2 tsps baking powder
. candied peel to decorate


. Cream the butter and sugar together until fluffy.
. Beat in the lemon rind, then the eggs.
. Sift the flour and baking powder together, then fold them into the butter mixture.

. Line an 7 inch cake tin with a double thickness of greased grease proof paper.
. Spoon the batter into the tin and put into the oven preheated to moderate (180*C / 350*F or Gas Mark 4)
. Bake for 45 minutes.
. Decorate the top of the cake with the candied peel, return to the oven and bake for a further 20 to 30 minutes or until a knife inserted into the centre comes out clean.

Monday, 30 September 2013

Brandy Snaps Like Mother Used to Make

What a delicious, crunchy biscuit, this combination, of ginger and butter, brown sugar, lovely runny golden syrup, makes, they didn't last long after they were made at my home.

Brandy Snaps image

Ingredients - makes about 6 biscuits

. 10 ml, / 2 tbs. golden syrup
. 50 g. / 2 oz. butter
.  "         "       brown sugar
.  "         "       flour
. 10 ml. / 2 tsp. ground ginger
. pinch of salt


. Put the syrup, sugar and butter into a saucepan.Heat until the butter has melted.
. Sift the flour, ginger and salt together, then stir in the syrup mixture.
 . Drop tablespoons.of the batter onto well greased baking sheets, well spaced apart ( don't put more than        two or three on each sheet ) .
. Put into the oven preheated to moderate ( 180*C / 350*F or Gas Mark 4 ) and bake for 7 minutes, or    .   until golden brown.
. Cool for 1 minute, then gradually remove the brandy snaps from the sheets, one at a time, and immediately     roll them around the handle of a wooden spoon.
. Allow to firm and cool on the handle. If they firm up before you have a chance to mould them into shape,       return to the oven for a few minutes to soften.

                                                   Video recipe cream filled brandy snaps

Note brandy snaps can be filled with thick cream for added pleasure !

Macaroons Like Mother Used to Make

As I love almonds, plus they are good for you, this was a recipe I had often in my childhood. Quick and easy to make biscuits.

Macaron image

Ingredients - makes about 36 biscuits

. 2 egg whites
. 175 g. / 6 0z. castor sugar
. 75 g, / 3 oz. ground almonds
. grated rind of 1 unwaxed lemon


. Beat the egg whites until they are frothy. Gradually add the sugar and continue beating until the mixture is  stiff and glossy.
 Fold in the ground almonds and lemon rind.
 Carefully spoon the mixture on to well greased baking sheets sprinkled with cornflour.
 Leave about 5 cm. / 2 inch between between each macaroon.
 Put into the oven preheated to moderate ( 180*C / 350*F or Gas Mark 4 ) and bake for 15 to 20 minutes,
 or until lightly browned and firm to touch.


Video recipe nerdy macaroons

Thursday, 26 September 2013

Peach Tipsy Cake Like Mother Used to Make

This delicious, combination of peaches, sherry, double cream, and raspberry jam , make a mouth watering cake, the addition of sherry, making it a bit of a naughty treat, when I was a lad.

A peach Tipsy Cake made into a Hedgehog shape image

Ingredients- serves 6

. 50 g. / 2 oz. butter
. 50 g. / 2 oz. sugar
. 1 egg beaten
. few drops of vanilla essence
. 23 ml. / 1 1/2 tbs. milk
. 75 g. / 3 oz. self raising flour, sifted
. 1 x 450 g. / 1 lb. can peach halves
. 50 ml. / 2 fl. oz. sherry
. 75 g, / 3 0z. raspberry jam, warmed
. 150 ml. / 5 fl. oz. double cream. stiffly whipped


. Cream the butter and sugar together till fluffy.
. Gradually beat in the egg, then the vanilla and milk.
. Fold in the flour to form a smooth batter.
. Pour into a well greased 18 cm. / 7 inch sandwich tin and put into the oven preheated to moderate ( 180*C  / 350*F or Gas Mark 4 ). Bake for 20 minutes, or until it springs back when lightly pressed in the centre.    Cool in the tin.
    Drain the peach halves and reserve. Mix 50 ml. / 2 fl. oz. of the the can liquid with the sherry and pour  over the cake.
. Leave until all the liquid has been absorbed. Transfer to a plate and arrange the peach halves over the top.
. Brush with the warmed jam. Spoon the cream into a piping bag with a star nozzle and pipe around and between the peaches.

Friday, 20 September 2013

Bolognaise with Pasta and Vegetables- a Twist on an Old Classic

This is not the same recipe as my, Spaghetti Bolognaise page, but an adapted one that I made today, it was so delicious, that I decided to share it with you and I'm sure mother would have loved it too. I have used tagliatelle instead of spaghetti, added vegetables and herbs, also some spices, red wine, and sun dried tomatoes, plus a few other ingredients, the end result was great,

Bolognaise vegetables and pasta image

Ingredients -1 serving increase for 2 or more. cooking and prep. time about 1/2 hour

. 1/2 pack of fresh egg tagliatelle, for1 large serving
. 250 g. of mince, beef, chicken or turkey
. 1 red onion finely sliced
. 3 garlic cloves grated
. 1/2 a red bell pepper, finely sliced
. 4 broccoli florets split with a knife
. fresh coriander and stalks
. bunch of vine cherry tomatoes
. 2 tbs sun dried  tomatoes soaked and chopped
. 1 tbs tomato puree
 . 2 tbs olive oil
. fresh basil leaves
. 1 tsp paprika powder
. 2 tbs red wine
. salt and black pepper to taste
. pinch of dried oregano


. In a solid pan add oil over a medium heat, add sliced onions and fry till soft and browning
. add garlic and  red peppers, fry for a minute
. remove onions, peppers and garlic and put to one side, then add more oil to the pan if needed and add    meat and brown all over for 5 minutes
. add tomato puree and mix into meat and fry 2 minutes, add wine, sun dried tomatoes and paprika, salt and  pepper, oregano
. add onions, peppers and garlic back to the pan and add about a half cup of water, bring to the boil stirring,  turn to a simmer still stirring occasionally till meat is cooked ( turkey mince will cook quicker than beef )
. while sauce and meat are cooking bring a large pan of lightly salted water to the boil and add pasta and  broccoli, fast simmer 3-4 minutes till pasta is cooked.
. drain pasta, broccoli and add sauce and meat and toss together to mix
. plate up and scatter torn basil leaves and fresh coriander over, and add cherry vine tomatoes.

Parmesan cheese can be sprinkled over to taste

Wednesday, 18 September 2013

Avocado Salad Like Mother Used To Make

A quick refreshing, salad dish, using lettuce, avocado, asparagus tips, artichokes and green olives, with a French dressing.

Ingredients - serves 6

. 1 lettuce, shredded
. 1 avocado, peeled and chopped
. 1 x 450 g. / 1 lb. can asparagus tips, drained
. 1 x 450 g. / 1 lb. can artichoke  hearts, drained
. 15 ml. / 1 tbs. chopped green olives
.50 ml. / 2 fl. oz. French dressing


Mix all the ingredients, except the dressing, together in a salad bowl.
Pour over the dressing and toss well to coat.

Monday, 16 September 2013

Potato Pancakes Like Mother Used To make

This quick and easy, recipe for a change from bread, or hash browns, with your fried breakfast, is well worth trying, using mashed potato, butter, tomatoes, Parmesan cheese and flour, was a favourite, for me as a child to soak up the yolk, of eggs and bacon.

Potato Pancake Image

Ingredients - serves 4

. 1/2 kg. / 1 lb. potatoes cooked and mashed
. 1.5 kg. / 1/2 oz. butter melted
. salt and pepper
. 10 ml. / 2 tsp. chopped fresh parsley
. 1 shallot, finely chopped
. 25 g. / 1 oz. Parmesan cheese, grated,
. 2 tomatoes, skinned and finely chopped ( to skin put tomatoes in boiling water for a few seconds then into     cold water and peel off skin )
. 50 g. / 2 oz. flour
. 50 ml. / 2 fl. oz. oil / fat


. Press the potatoes through course strainer and mix with the butter, salt and pepper to taste, parsley,          shallot, cheese, tomatoes and flour.Mix well together.
. Roll out on a lightly flavoured board to 1 cm, / 1/2 in. thick and cut into circles about 10 cm. / 4 in.    diameter.
. Heat the oil / fat in a frying pan. When it is hot add the cakes and fry for 5 minutes or until evenly browned.
. Drain on kitchen towels.

          Video recipe of potato pancakes

Roast Potatoes like Mother Used To Make

Roast potatoes are not the same as I remember my Mum making, thick crispy golden, skins, with fluffy insides, today the craze on health, and low fat, and using oils, instead of animal fats, has changed the taste and texture, of one of the nations favourite ways, of cooking spuds, I use lard,or beef dripping, in this recipe, for  lovely roast potatoes as I remember them as a child. many people say roast dinner is nothing like their Mum used to make, and maybe the fat makes the difference, plus Dad  used to grow his own spuds in his allotment, and I'm sure they were much superior to Supermarket one's, that seem to be going bad even before you get them home !

Crispy Roast Potatoes Image

Ingredients - serves 6-8 

. 1 kg. / 2 lb. potatoes ( I like King Edwards )
. salt
. 75 g. / 3 oz. lard or beef dripping ( many people use goose fat nowadays should you prefer this )


. Cut the potatoes to serving size equally, so they cook evenly, put into a pan of salted water.
. Bring to the boil, cook for 8 minutes and drain.
         . Melt the fat in a roasting pan and add the potatoes, turning in the hot fat until they are evenly coated.
Put the pan into the oven preheated to moderate ( 180*C / 350*F or Gas mark 4 ) if you are cooking them on their own, otherwise put them above the meat. Roast for about 1 hour, or until crisp and golden.


For really crisp potatoes.Dry on a kitchen towel, shake par boiled potatoes in a colander till the outsides go fluffy, toss in fine polenta- cornmeal, or semolina, sprinkle with a little salt and carefully add to hot fat spooning fat over the top of the potatoes, place in oven.

                                                     Video recipe for crispy roast potatoes 

Wednesday, 11 September 2013

Baked Apples Like Mother Used to make

Great way to use up all those fallen apples, this sweet is so quick and easy to make, and a variation of fillings can be used, I find Bramley apples, are the best for this pudding, but any apple would be suitable, such as syrup, fruit like currants, sultanas, this recipe uses brown sugar, the fillings are endless.

Bramley Apples Image

Ingredients - serves 4

.4 apples cored
. 60 ml. / 4 tbs brown sugar ( approximately )


. Arrange the apples in an ovenproof dish. Fill the centres with sugar and put into the oven preheated to moderate ( 180*C / 350*F or Gas mark 4 ) 
 Bake for about 1 hour, or until the apples are tender but still firm.

                                                        Video Recipe Baked Apples

Tuesday, 10 September 2013

Lemon Meringue Pie Like Mother Used To make

If ever a fruit was created, especially to make one sweet, this must be the one, that lemons were, a creation of tangy, sweet, tongue tingling, pleasure, this sweet, never lasted long in our family. Sink your teeth into the combination of, a crumbly shortcrust pastry, topped with a lemon filling, that bursts in your mouth with a refreshing zing, of citrus fruit, With a crispy, soft centered meringue, topping. A wonderful combination of taste and texture. These pies were not left long to cool when I was a kid, and had to race my Dad to get my fair share !

Here's my Mum's recipe as I can remember it.

Lemon Meringue Pie Image

.Ingredients- Serves 6

. 225 g. / 8 oz. rich shortcrust pastry *


. 125 g / 4 oz. sugar
. 300 ml. / 10 fl. oz. water
. 60 ml. / 4 tbs. lemon juice
. 30 ml. / 2 tbs. finely grated lemon rind
. 50 g. / 2 oz. butter
. 40 g. / 1-1/2 oz. cornflour
. 3 egg yolks

. Meringue

. 3 egg whites
. 50 g. / 2 oz. castor sugar


Line a 20 cm. / 8 inch flan tin with the pastry dough.
Prick the case with a fork and put into the oven preheated to fairly hot ( 190* C / 375*F or Gas Mark 5 ).
Bake blind for 15 minutes or until golden. ( this means put dried peas into the base and remove when crust is cooked ) 
  Meanwhile to make the filling, put the sugar, water, lemon juice and rind, and butter in a saucepan and bring to the boil, stirring constantly.
Stir in the cornflour and cook, stirring, for 3 minutes or until the mixture is thick and smooth.
Cool slightly, then beat the egg yolks, one at a time. Cool, then  spoon into the pastry case.
  To make the meringue, beat the egg whites until they are frothy. Gradually beat in the sugar a little at a time, until the mixture is thick and glossy. Spread the mixture over the filling, bringing it up into decorative peaks. Put into the oven preheated to moderate ( 180*C / 350*F or Gas Mark 4 ) and bake for 10 minutes to 15 minutes, or until meringue is lightly brown.

Monday, 9 September 2013

Greek Style Salad

I know this is not an old English recipe, or did my mother ever venture further than the North of England in her whole life, but I have eaten this so often this hot summer that I felt I must share it on this blog of wonderful English food recipes, as it would make a great starter to most of the other recipes, or as a side dish.

Ingredients- amount increase as required

. 1 little gem lettuce ( I used an organic one )
. cherry tomatoes
. Greek feta cheese
. black or green olives ( I like stoneless black olives)
. cucumber cut into slices or small strips/chunks
. pomegranate seeds ( optional )
. spring onions, finely chopped ( or red onion finely sliced )
. tsp  extra virgin olive oil, tsp walnut oil, tsp sesame oil ( or dressing of your choice, olive oil
  and balsamic vinegar are good.
. chopped chillies ( optional )
. thinly sliced red bell peppers
. garlic bread to serve


. wash and dry all the salad ingredients, divide the tomatoes in two, toss all salad ingredients together, crumble feta cheese over and dribble oil over and re toss with salt and pepper to taste !

Sunday, 8 September 2013

Quiche Lorraine Like Mother Used To Make

This Moorish, nourishing, shortcrust pastry, cheese, bacon, cream,pie, is one of my favourite foods, to snack on at anytime of the day, or for a main meal, it was never given time to cool when it came out of the oven, the hot and bubbling  filling, giving the kitchen the wonderful smell of, home baking. My family used to race to grab a slice while it was still hot, cursing when they burnt their lips on the hot melted cheese. Mum usually made a few pie's at once so there was some for later in the week, for packed lunches and for dad to take work. I'm sure you will love this recipe as my family and I did .

Image of Quiche Lorraine in the oven


. 23 cm / 9 inch shortcrust pastry flan case
. 125 g. / 4 oz. Gruyere cheese, thinly sliced
. 225 g ./ 8 oz. bacon, fried and chopped ( ham or other filling can be used eg, salami )
. 125 ml. / 5 fl. oz. single cream
. 3 eggs
. salt and pepper


. Put the flan on a baking sheet.Arrange the cheese slices over the base of the flan.
. Sprinkle over the the chopped bacon.
. Mix together the cream, eggs and salt and pepper to taste and pour into the flan case.
. Put into the oven preheated to fairly hot ( 200* C / 400*F or Gas mark 6 ) and bake for 40 minutes, or       until the filling is firm and golden. 

 Serve hot or cold 

Serves 4-6

Friday, 16 August 2013

Butterscotch Walnut Brownies Like mother Used To Make

I die and go to Heaven, when I sink my teeth into these slices of eating pleasure,decadent,sinful,but can fool myself they are healthy,with the adding of walnuts,which are good for me ! lol

Brownies image

Ingredients- makes about 16 brownies

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


. Cream the butter and sugar together until fluffy.Beat in the eggs,then the vanilla essence.Fold in the flour,then the walnuts and mix well.Spoon the batter into a well greased 18cm./7 inch square baking tin and put into the oven preheated to warm ( 170*C/325*F or Gas Mark 3 ). Bake for 35 to 40 minutes or until firm.Cut into squares to serve.


                                                   How to make brownies video recipe

Lemon Cheesecake Like Mother Used To Make

This old recipe, for this naughty but nice, delicious,tart,is so nourishing,and satisfying,it is impossible to eat just one piece,so why not make two,as it's sure not to last long,well it never did in my family anyway.The cake tins were normally empty of home cooked cakes and tarts,as they never lasted long enough to store ! lol

Lemon cheesecake with cream image

Lemon cheesecake with blueberries video recipe

INGREDIENTS-servings 6-8

. 175g./60z. digestive biscuits crushed
. 75g./30z.butter,melted
. 5ml./1 tsp ground cinnamon
. 225g./8oz. cream cheese
. 1x175g./6oz. can condensed milk
. grated rind and juice of 2 lemons
. 30ml./2 tbs sultanas
. 150ml./5 fl.oz. doublecream,stiffly whipped


.Mix the biscuits,butter and cinnamon together,then press into the bottom and sides of a well greased 20 cm./8 inch flan tin. Chill in the fridge for 10 minutes.

 Mix all the remaining ingredients,then spoon the mixture into the biscuit crust.Chill in the fridge for 30 minutes before serving.

Bakewell Tart Like Mother Used To Make

I love the taste, and texture,of this wonderful tart, as you sink your teeth into the gorgeous filling with a crunchy shortcrust base,this is the recipe, as I remember using.

A slice of Bakewell Tart image

A video recipe by the naked chef Bakewell Tart


.225g./8oz. shortcrust pastry
. 75g./3oz. butter
. 75g./3oz. sugar
. 75g./3oz. ground rice
. 1 egg yolk
. 75g./3oz.. ground almonds
. 2.5ml./1/2 tsp almond essence
. 2 egg whites.stiffly beaten
. 30ml./2 tbs strawberry or raspberry jam


Line a well-greased 20cm./8 inch flan tin with the pastry dough.Reserve the trimmings.Melt the butter in a saucepan.Add the sugar and stir until it dissolves.Remove the pan from the heat and beat in the rice,egg yolk,ground almonds and almond essence.Cool,then quickly fold int the egg whites.

Spread the jam over the bottom of the pastry shell.Spoon in the filling.Roll out the dough trimmings and cut them into 2cm./3/4 inch strips.Arrange the strips,lattice fashion,over the the filling.Put into the oven preheated to hot ( 220*C/425*F or Gas Mark 7 ) and bake for 30 minutes or until the filling is set and the pastry is golden.

Tuesday, 19 March 2013

Scones Sweet and Cheese like mother used to make

Scones with Jam and Cream
Scones are one of the most nourishing,and satisfying,cakes to make and eat.They are just as good with cheese,clotted cream and jam,or just laden with thick butter.This is how I remember them in my childhood,after mum had made a batch and the delicious smell as they baked and then cooled.I always wanted to eat them hot and couldn't wait for them to cool.

SCONES RECIPE-8-10 scones

 cooking time 8-10 minutes


1) 50 g butter
2) 225 g self-raising flour
3) 25 g caster sugar
4) 40 g dried fruit or 50 g Cheddar cheese finely grated
5) 150 ml milk

To Finish

Milk to glaze
Sugar for sprinkling
Or grated cheese for sprinkling


a) Rub the fat into the flour and stir in the sugar,fruit or cheese

b) Pour in the milk and mix lightly with a knife to a firm,slightly sticky dough

c) Toss lightly in flour and shape or roll into a round about 1 cm (1/2 inch thick

d) Cut into rounds using a 5 cm (2 inch) fluted cutter for sweet scones and a plain one for cheese

e)Place on a greased baking sheet,brush tops with milk and sprinkle lightly with sugar or cheese

f) Cook near the top of a hot oven ( 220*C,425*F,Gas Mark 7  ),for about 8-10 minutes

g) Allow to cool slightly,halve and serve buttered,with more cheese,or with cream and jam when cold 

Friday, 22 February 2013

Welsh Griddle Cakes like Mother Used to Make

I love these authentic, tasting, griddle cakes, with currents and mixed spice. Hard just to eat one so make a large batch.Great for picnics,and keep well in an airtight container.

Welsh griddle cakes


1) 225 g/8 oz. plain flower
2) 1/2 tsp baking powder
3) 1/2 tsp mixed spice
4) 50 g/2 oz. margarine
5) 50 g/2 oz. lard
6) 75 g currants
7) 50-75 g/2-3 oz. sugar
8) 1 standard egg
9) 1 x 15 ml/1 tbsp spoon milk
10) To finish sugar for sprinkling


a) Sieve flour with baking powder and mixed spice.

b) Rub fats into flour

c) Add dry ingredients and mix well together with the egg and milk to form a stiff paste

d) Roll out on a lightly floured board to about 6 mm (1/4 inch) thick

e) Cut into rounds using a 5 cm (2 inch) flutted cutter

f) Bake on a griddle over medium heat until lightly brown on each side

g) When cool sprinkle with extra sugar

Makes 24

Cauliflower and Egg Savoury Like Mother Used to Make

Cauliflower and eggs,with white sauce, and parsley.A simple recipe, to make for a warming supper dish,,add a cheese topping if desired.
Cauliflower eggs and white sauce



1) 1 cauliflower
2) 2 eggs hard boiled
3) 1/2 pint basic white sauce,or packet one
4) Chopped parsley


a) Break the cauliflower up into flowerets and cook in boiling salted water until just tender

b) Drain well and put into a a hot dish with the sliced hard -boiled eggs,saving a little egg yolk for garnish - keep hot

c) Make the sauce,season carefully and pour over the cauliflower and egg

d) Decorate with the sieved hard boiled egg yolk and chopped parsley.

Cheese can be grated on top and put under the grill to melt and brown if desired.