tag:blogger.com,1999:blog-68853885895230021282024-03-13T00:12:48.501-07:00Favourite Old English Recipes From Your ChildhoodA selection of all the old recipes your mother used to make,such as nourishing,satisfying steak and kidney pudding and pie,bring the flavours of your past back to life,with recipes that were used in the 60's and 70's and are still favourites today.Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-6885388589523002128.post-75770770514040327262015-10-30T03:07:00.002-07:002015-10-30T03:08:12.486-07:00Dairy free low fat pancake with healthy blueberries<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-zWODCFPPa9I/VjM-ZOtl0WI/AAAAAAAAE_U/frmnMsP2WqA/s1600/image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" src="http://2.bp.blogspot.com/-zWODCFPPa9I/VjM-ZOtl0WI/AAAAAAAAE_U/frmnMsP2WqA/s640/image.jpg" width="640" /></a></div>
A delicious dairy free, low fat, pancake, using just banana, an egg, filled with healthy blueberries, or a filling of your choice. Quick and easy, to make.<br />
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Ingredients for one serving<br />
<br />
* 1 large egg<br />
* 1 bannana<br />
* blueberries or fruit of choice<br />
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Method<br />
<br />
* beat the egg in a bowl and add the banana crushed whisk together, a few lumps are ok.<br />
* soften blueberries till they start to split over a low heat adding sugar if required.<br />
* heat butter in a pan till bubbling! tip in egg banana mix and cook dragging mixture from outside to cente as it cooks, flip and cook other side.<br />
* slide onto a plate add filling and fold over! sprinkle with icing sugar if required.<br />
* serve with cream! ice cream! clotted cream.<br />
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-57977782914914028422014-01-16T02:13:00.000-08:002015-10-01T10:59:59.197-07:00Quick and Easy Roman Style Spelt Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
This is a lovely textured bread, a little like crumpet, with a great taste, I love it because it needs little kneading, or preparation, just 30 minutes to rise, and about 30 to 40 minutes baking, it's healthy and low in fat, and sugar.</h3>
<div>
This recipe is taken from Doves Farm organic stone ground Spelt wholemeal flour and works well every time even for an amature baker like me !</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG8tpsHjDvM6RcAls9cy95qux8VtVVRVPBNJFcqnmfAtyINoND5q3_-b97F8gcz6F4LQQYHaCO3RmN5ywGBQjFEhrS5p9zkNmzs0h-hs7C4fmxbxew2SEEuADQCG68Si6AdZyZGdhEB5T/s1600/IMG_2279.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHG8tpsHjDvM6RcAls9cy95qux8VtVVRVPBNJFcqnmfAtyINoND5q3_-b97F8gcz6F4LQQYHaCO3RmN5ywGBQjFEhrS5p9zkNmzs0h-hs7C4fmxbxew2SEEuADQCG68Si6AdZyZGdhEB5T/s1600/IMG_2279.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt Loaf image</td></tr>
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<h4 style="text-align: left;">
Ingredients</h4>
<div>
.500g Doves organic Spelt flour</div>
<div>
.1/2 tsp. sea salt</div>
<div>
.1 tsp. quick yeast</div>
<div>
.1 tbs.honey ( I like to also use mango chutney it gives a lovely tangy taste to the bread)</div>
<div>
.400ml warm water</div>
<div>
.1 tbs. olive oil</div>
<div>
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<h4 style="text-align: left;">
Method</h4>
<div>
.In a large bowl mix together the flour, salt, and quick yeast</div>
<div>
.Disolve the honey/ or mango chutney in the water and roughly mix it into the flour</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHPIzaWFx8bbqhlu7hKr-pNxp6RpBt_BZ7T8e8s10cCq6vH4rNeWSyh0ShhQp-1Mq90Uqqk9Dj0AlcRXYH2arblNq4FKgnD42qCgx-X05iBJ9bQfu0cwsHPGACxskrp7sBMeH-b67aK22/s1600/IMG_2328.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHPIzaWFx8bbqhlu7hKr-pNxp6RpBt_BZ7T8e8s10cCq6vH4rNeWSyh0ShhQp-1Mq90Uqqk9Dj0AlcRXYH2arblNq4FKgnD42qCgx-X05iBJ9bQfu0cwsHPGACxskrp7sBMeH-b67aK22/s1600/IMG_2328.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spelt dough image</td></tr>
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<div>
.While the dough is still craggy add the oil and mix well</div>
<div>
.Knead or work the dough for few minutes then divide between two 500g / 1lb. bread tins, or divide into two equal pieces, dust an oven tray with flour and sesame seeds, roll dough in this to cover dough, shape into two mound shapes.</div>
<div>
.Cover and leave dough to rise for about 25 minutes in a warm place.</div>
<div>
.Bake in a preheated oven 200 degrees C/fan 180* C / 400 F / Gas Mark 6 for 30 to 40 minutes for bread shaped on an oven tray and 40 to 45 minutes in tins.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAahz_sgkmrLO6zUyWrqnL-_n1g-Rku_IXC4Hoh1yfrrKpqyIu-XKlIqLbLZr4Q9zAfbWsbaveTQ5nKIM61kBr_TnyjXfl3rNc6b-83fxlY8moSUr0Fg8wlbwM-NAe9BGO5yRSUx7fnEv/s1600/IMG_2280.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAahz_sgkmrLO6zUyWrqnL-_n1g-Rku_IXC4Hoh1yfrrKpqyIu-XKlIqLbLZr4Q9zAfbWsbaveTQ5nKIM61kBr_TnyjXfl3rNc6b-83fxlY8moSUr0Fg8wlbwM-NAe9BGO5yRSUx7fnEv/s1600/IMG_2280.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut Spelt Loaf image</td></tr>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-65972443087520305592014-01-15T13:29:00.001-08:002015-07-09T14:30:39.226-07:00Wild Red Alaskan Salmon Open Style En Croute<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
A delicious, pan fried red salmon recipe, in an orange or lemon sauce, with garlic, parsley, zest and juice of orange or lemon, fresh green ginger, star anise, sea salt and ground black pepper, served on a bed of creamy mash, topped with a light crust puff pastry.Love this dish so nourishing !</h3>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3xT-sN26Nlu3RtbwWP7SJ4MZ5_qTSVy1CzKCIgAT17Q3eJzUwMQBCcjZrw_MgwNAweB2oPnmExfCtWZSeE05JYPaBNVbsAd4m46X2Q_4TVuHlAivEtva-Sln25ZSaQ0Ek_MAo8p761nI/s1600/IMG_2322.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3xT-sN26Nlu3RtbwWP7SJ4MZ5_qTSVy1CzKCIgAT17Q3eJzUwMQBCcjZrw_MgwNAweB2oPnmExfCtWZSeE05JYPaBNVbsAd4m46X2Q_4TVuHlAivEtva-Sln25ZSaQ0Ek_MAo8p761nI/s1600/IMG_2322.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red salmon topped with puff pastry image</td></tr>
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<h4 style="text-align: left;">
Ingredients - 2 servings</h4>
<div>
.packet of just roll puff pastry</div>
<div>
.wild red Alaskan salmon fillets 2 per person</div>
<div>
.mashing potatoes as required</div>
<div>
.broccoli florets</div>
<div>
.carrots, peeled and sliced</div>
<div>
.sea salt and ground black pepper to taste</div>
<div>
.an orange or lemon</div>
<div>
.garlic cloves as required, peeled and grated</div>
<div>
.1/2 inch of fresh green ginger, peeled and grated</div>
<div>
.pinch dried or fresh parsley</div>
<div>
.2 tbs extra virgin olive oil</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
.Roll out pastry as per packet instructions, divide in to two portions and place on an oven tray, brush with beaten egg, put in to a pre heated oven at 200 degrees C and bake for about 30 minutes till golden and risen.<br />
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.while pastry is cooking grate orange/lemon peel after washing into a frying pan, grated garlic, olive oil, grated ginger, gently fry taking care not to burn, then turn out on to a dish.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzgtkRiaI2UEO7IrPsfz6DBKJtJtcxzV8K-5kRjcegidT-6WONowIchzGrXMXQIZyAffxnYd8QyJSPErWqjZXe6dhx37Unloe26qk2t7vU09j1BEZMozrOZXfGk2y11zPuZSCtls-qxdC/s1600/IMG_2321.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEzgtkRiaI2UEO7IrPsfz6DBKJtJtcxzV8K-5kRjcegidT-6WONowIchzGrXMXQIZyAffxnYd8QyJSPErWqjZXe6dhx37Unloe26qk2t7vU09j1BEZMozrOZXfGk2y11zPuZSCtls-qxdC/s1600/IMG_2321.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Salmon cooking image</td></tr>
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.put washed and dried salmon fillet skin side down after sprinkling with salt in to fry pan and gently cook adding more oil as needed, cook till salmon changes colour halfway up then turn over.<br />
.add squeezed orange/lemon juice and return garlic, ginger mix back to pan, add a pinch of parsley, cook gently for a couple of minutes.<br />
<br />
<br />
.While pastry and salmon are cooking, prepare potatoes and vegetables and cook about 15 minutes before pastry is ready. Mash potatoes with milk and butter.<br />
<br />
.put mash potatoes on a hot plate, place salmon fillets skin side up on top of mash, pour sauce from pan over them, place puff pastry on top and plate up veg.<br />
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-60636899586931537792013-11-06T06:51:00.001-08:002015-09-17T14:04:56.297-07:00Iced Cream Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
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.</h2>
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<tr><td style="text-align: center;"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Carnegie_Deli_Strawberry_Cheesecake.jpg/800px-Carnegie_Deli_Strawberry_Cheesecake.jpg" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
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Iced cream cheese and fruit image</h3>
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<h4 style="text-align: left;">
Ingredients</h4>
<div>
.225 g, full fat cream cheese</div>
<div>
.225 ml. double cream, stiffly whipped</div>
<div>
.finely grated rind of 1 un-waxed lemon</div>
<div>
.30 ml. castor sugar</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
.Strain the cheese, then beat in the cream until the mixture is smooth.</div>
<div>
.Beat in the remaining ingredients</div>
<div>
.Line a a small souffle dish with a double thickness of cheesecloth, and spoon in the cheese mixture</div>
<div>
.Cover with foil and chill in the freezing compartment of the refrigerator for 2 hours, or until very firm</div>
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<h4 style="text-align: left;">
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.</h4>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-45954055660939658942013-11-03T03:48:00.001-08:002013-11-03T03:48:10.546-08:00Spicy Crispy Belly Pork in Puff Pastry<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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.</h3>
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<h4 style="text-align: left;">
Allow 2-3 belly pork slices per person</h4>
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.<br />
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.<br />
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.<br />
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.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXzIJ2Z76UfzmtCRtraB3XC6zVP9ARyzFwatIPlkYDkirJXC5t_EgpG5iAO8OrvCu1_7xY2zIFZd8TgT2UnfiID-AQod65CYlemyFOmbbTJtg_BDnMRXPI27OUflakk_9fi7PThvzrsE3/s1600/1081553_509610572442755_573319000_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXzIJ2Z76UfzmtCRtraB3XC6zVP9ARyzFwatIPlkYDkirJXC5t_EgpG5iAO8OrvCu1_7xY2zIFZd8TgT2UnfiID-AQod65CYlemyFOmbbTJtg_BDnMRXPI27OUflakk_9fi7PThvzrsE3/s640/1081553_509610572442755_573319000_n.jpg" width="640" /></a></div>
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<h4 style="text-align: left;">
The puff pastry allow about a a 6 inch square per person</h4>
<div>
I use just roll puff pastry, not into making my own and ready made is good enough</div>
<div>
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.</div>
<div>
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.</div>
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<h4 style="text-align: left;">
Potato, Swede, Apple Mash -allow amount of each depending on servings</h4>
<div>
I used 1 apple, 1/4 of a small swede and 3 medium potatoes for 1 serving, adjust to personal taste.</div>
<div>
Cook till tender in boiling water, mash with butter, or a beaten egg for dairy free mash.</div>
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Plate up with vegetables of choice and enjoy, you can diet tomorrow ! lol.</div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-1148821582549247202013-10-31T15:24:00.001-07:002013-10-31T15:24:10.715-07:00Pickled Beetroot Like Mother Used to Make<div dir="ltr" style="text-align: left;" trbidi="on">
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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.<br />
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<a href="http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Beetroot_on_plate.jpg/640px-Beetroot_on_plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Beetroot_on_plate.jpg/640px-Beetroot_on_plate.jpg" /></a></div>
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<h4 style="text-align: left;">
Ingredients - Makes about 1 kg./2 lb. pickle</h4>
<div>
.10 fl. oz. malt vinegar</div>
<div>
.5 fl. oz. water</div>
<div>
.4 oz. sugar</div>
<div>
.1/4 tsp. ground cinnamon</div>
<div>
.1 bay leaf</div>
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.2 cloves</div>
<div>
,4 peppercorns</div>
<div>
.4 medium cooked beetroots, sliced</div>
<div>
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<h4 style="text-align: left;">
Method</h4>
<div>
.Put all the ingredients, except the beetroots, into a saucepan and bring to the boil.</div>
<div>
,Simmer for 5 minutes.</div>
<div>
.Set aside to cool.</div>
<div>
Pack the beetroots into hot, sterilised jars, then strain over the vinegar mixture to within 1/2 inch of the tops.</div>
<div>
. Seal.</div>
<div>
.Because of the high sugar contents of the beetroots, this pickle should be used as soon as possible.</div>
<div>
.</div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-40473372111309183462013-10-18T07:55:00.002-07:002013-11-04T08:51:26.419-08:00Butternut Squash Oven Roasted with Mediterranean Style Turkey mince<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Who else is nuts about butternut squash ? </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Healthy golden and delicious baked in the oven till soft and caramelised.</span></h3>
<h3 style="text-align: left;">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">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 !</span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"> This is a recipe from my teens as I would not have eaten it as a child.</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd-b2GqrPJbW8wp78cAYWx4u8IxfrKrUX1f-g2lsqsI5qnUNROUu-dSrHOvClizqUa79Edb4sRYD9Qtnh4KSCLB5OuCuxb5tnhoOlR4YoFVfk2V4H3W0wBfOEG3KKhSvZIVhz95yRP6eB/s1600/974523_540530846017394_1128702485_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd-b2GqrPJbW8wp78cAYWx4u8IxfrKrUX1f-g2lsqsI5qnUNROUu-dSrHOvClizqUa79Edb4sRYD9Qtnh4KSCLB5OuCuxb5tnhoOlR4YoFVfk2V4H3W0wBfOEG3KKhSvZIVhz95yRP6eB/s640/974523_540530846017394_1128702485_n.jpg" width="640" /></a></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Ingredients - Serves 2</span></h4>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 large butternut squash, washed and cut into 2 halves lengthwise, pips and loose fiber scooped out with a . spoon to make a hollow</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 500 g. of dark meat turkey mince</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1/2 a sweet pointed red pepper, finely sliced</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 finely chopped red onion</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 3 garlic cloves, finely chopped</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 bay leaf</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tsp cinnamon powder</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tsp cumin powder</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tsp paprika</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1/2 tsp oregano</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tsp cumin powder</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. sea salt and black pepper to taste</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tbs. olive oil for cooking butternut squash in oven</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tbs. olive oil for cooking onions and mince</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1/4 cup of red wine</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tbs. balsamic vinegar</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tsp. tomato puree</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tsp coriander paste, or 1 tbs. fresh chopped </span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. 1 tbs. sun dried herb tomato puree</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">. optional a little chopped beetroot in vinegar added to final mince dish for a twist in flavour</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span></div>
<h4 style="text-align: left;">
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Method </span></h4>
<div>
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">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 </span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">While cooking squash, cook mince</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">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</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Add tomato puree and sun dried herb puree and fry for 1 minute</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Add mince and stir fry 2 minutes to coat and colour the mince</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Add chopped tomato, red wine, paprika, cinnamon, cumin, oregano, salt and pepper to taste</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">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.</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;"><br /></span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Add mince to the hollow in the squash halves and accompany with vegetables of choice.</span></div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-2996687023281913502013-10-18T04:20:00.000-07:002013-10-18T04:20:04.961-07:00Aubergines Gratinees like mother Used to make<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="margin-left: 1em; margin-right: 1em; text-align: left;">
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.</h3>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://upload.wikimedia.org/wikipedia/commons/a/aa/Eggplant.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://upload.wikimedia.org/wikipedia/commons/a/aa/Eggplant.jpg" width="400" /></a></td></tr>
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Aubergine plant image</h4>
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<h4 style="text-align: left;">
Ingredients - Serves 4</h4>
<div>
. 30 ml./2 tbs olive oil</div>
<div>
.2 large aubergines halved lenthways and degorged </div>
<div>
. 225 g. cooked ham, finely chopped</div>
<div>
. 30 ml,/ 2 tbs. chopped spring onions</div>
<div>
. 50 g. fresh breadcrumbs</div>
<div>
. 30 ml /2 tbs. chopped fresh parsley</div>
<div>
. 2 eggs beaten </div>
<div>
. sea salt and black pepper to taste</div>
<div>
. 50 g. dry breadcrumbs</div>
<div>
. 50 g. Parmesan cheese, grated</div>
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. 40 g. butter</div>
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<h4 style="text-align: left;">
Method</h4>
<div>
Heat the oil in a frying pan</div>
<div>
Add the aubergine halves and fry for 5 minutes until they are evenly browned </div>
<div>
Arrange in a shallow ovenproof dish, cut side uppermost </div>
<div>
Mix together the ham, spring onions, fresh breadcrumbs, parsley, and eggs</div>
<div>
Season well and spread the mixture over the aubergines</div>
<div>
Sprinkle over the the dry breadcrumbs and cheese and dot with pieces of butter</div>
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Put into the oven peheated to moderate ( 180*C/350*F or Gas mark 4 ) and bake for 25 minutes.</div>
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. </div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-22468033642289905152013-10-18T03:40:00.001-07:002014-03-27T13:23:52.620-07:00Beef and Aubergine Meatballs Like Mother Used to Make <div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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.</h3>
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<tr><td style="text-align: center;"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/SpaghettiandMeatballs.jpg/640px-SpaghettiandMeatballs.jpg" height="266" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
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Meat balls and spaghetti image</h4>
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<h4 style="text-align: left;">
Ingredients - Serves 4</h4>
<div>
.675 g. beef, minced</div>
<div>
,2 medium aubergines, peeled, chopped and disgorged </div>
<div style="text-align: right;">
</div>
<div>
. 30 ml. 2 tbs chopped fresh parsley</div>
<div>
. 50 g. fresh breadcrumbs</div>
<div>
. 1 egg lightly beaten</div>
<div>
. 2.5 ml. 1/2 tsp dried marjoram</div>
<div>
. 1 small onion, finely chopped</div>
<div>
. sea salt and black pepper</div>
<div>
. 50 ml. olive oil</div>
<div>
. 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.</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
Tomato Sauce *</div>
<div>
<br /></div>
<div>
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.</div>
<div>
add tomato puree and stir fry for 1 minute</div>
<div>
add tomatoes, paprika,bay leaf, salt and pepper to taste, red wine, bring to the boil</div>
<div>
turn to a simmer and cook open until sauce reduces and thickens</div>
<div>
re-season as required</div>
<div>
add basil/coriander stirring in to wilt</div>
<div>
I like to add a tbs of extra virgin olive oil stirred in at the end of cooking ( optional )</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Meat Balls</h4>
<div>
Mix together the beef, aubergines, parsley, bread crumbs, egg, marjoram, onion and salt and pepper to taste.</div>
<div>
Shape into small balls.</div>
<div>
Heat the oil in a frying pan, add the balls and fry for 5 to 8 minutes or until they are evenly browned.</div>
<div>
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.</div>
<div>
Could also be cooked in the oven for a crispy topped meat ball, 200* C till cooked through. </div>
<div>
<br /></div>
<div>
Serve with Pasta</div>
<h4 style="text-align: left;">
Video recipe meatballs</h4>
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<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/dkhcvsl_XeM/0.jpg" height="266" width="320"><param name="movie" value="http://youtube.googleapis.com/v/dkhcvsl_XeM&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/dkhcvsl_XeM&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-2441184925438726832013-10-16T03:28:00.001-07:002013-10-16T03:28:59.382-07:00Farmhouse Fruit Cake Just Like Mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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.</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGIn4wANC2Y0GcCQ4eUI3FZTLXQodn3gG851CeTntjlJYvnhZaABHkEH_EMEUSBfL_5qYeB7HzdtXqnc8yGqXs1kbXjnqexElIVqv65UtZWeFvkSA9Kz70EmWlL30J7spOzpzU753Pe6f/s1600/fruitcake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGIn4wANC2Y0GcCQ4eUI3FZTLXQodn3gG851CeTntjlJYvnhZaABHkEH_EMEUSBfL_5qYeB7HzdtXqnc8yGqXs1kbXjnqexElIVqv65UtZWeFvkSA9Kz70EmWlL30J7spOzpzU753Pe6f/s400/fruitcake.jpg" width="400" /></a></td></tr>
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<h4>
Fruit Cake image</h4>
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<h4 style="text-align: left;">
Ingredients - Serves 8-10</h4>
<div>
. 10 oz. self raising flour</div>
<div>
.1/4 tsp salt</div>
<div>
. 8 oz. butter</div>
<div>
. 8 oz. castor sugar</div>
<div>
. 1 tbsp finely grated orange rind ( use un-waxed ones or wash peel well)</div>
<div>
. 5 eggs </div>
<div>
. 12 oz. sultanas</div>
<div>
. 4 oz raisins</div>
<div>
. 6 oz. chopped glace cherries</div>
<div>
. 2 oz. chopped mixed peel</div>
<div>
. 1 tbs fresh orange juice</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. Sift the flour and salt together</div>
<div>
. Cream the butter and sugar together until fluffy, then beat in the orange rind</div>
<div>
. Beat in the eggs, then the fruit, orange juice and flour</div>
<div>
<br /></div>
<div>
. Line an 8 inch cake tin with a double thickness of greased greaseproof paper </div>
<div>
. Spoon the batter into the tin </div>
<div>
. 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.</div>
<div>
<br />
Fruit cake recipe video</div>
<div>
. <iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/CuyMHCcxqNc?feature=player_embedded' frameborder='0'></iframe></div>
</div>
Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-79543447288691738562013-10-16T02:33:00.000-07:002013-10-16T02:34:23.013-07:00Madeira Cake Just like Mother Used to Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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.</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="300" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Cherry_madeira_cake.jpg/640px-Cherry_madeira_cake.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Madeira Cake image</h4>
</td></tr>
</tbody></table>
<br />
<h4 style="text-align: left;">
Ingredients- serves 8-10</h4>
<div style="text-align: right;">
</div>
<div>
. 6 oz. butter</div>
<div>
. 5 oz. castor sugar</div>
<div>
. 1 tbs finely grated lemon rind ( use un-waxed ones or wash skin well )</div>
<div>
. 3 large eggs</div>
<div>
. 8 oz flour</div>
<div>
. 2 tsps baking powder</div>
<div>
. candied peel to decorate</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. Cream the butter and sugar together until fluffy.</div>
<div>
. Beat in the lemon rind, then the eggs.</div>
<div>
. Sift the flour and baking powder together, then fold them into the butter mixture.</div>
<div>
<br /></div>
<div>
. Line an 7 inch cake tin with a double thickness of greased grease proof paper.</div>
<div>
. Spoon the batter into the tin and put into the oven preheated to moderate (180*C / 350*F or Gas Mark 4)</div>
<div>
. Bake for 45 minutes.</div>
<div>
</div>
<div>
. 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.</div>
<div>
. </div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-13602838196513405212013-09-30T11:33:00.003-07:002013-09-30T11:34:46.538-07:00Brandy Snaps Like Mother Used to Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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.</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXKHNzaS8ddbGTH1nmAzYHzTT5I9NUbGl1n7ISwxm2D_DdljZewmsq8EUp979cuqPTV4u965cWd8az0E4tBnpApscgs-Wjn6xTX3vsJ2toHGMCnbIYwp2hSBk5tnJhKTsCf0zXfl98LzP/s1600/BrandySnaps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXKHNzaS8ddbGTH1nmAzYHzTT5I9NUbGl1n7ISwxm2D_DdljZewmsq8EUp979cuqPTV4u965cWd8az0E4tBnpApscgs-Wjn6xTX3vsJ2toHGMCnbIYwp2hSBk5tnJhKTsCf0zXfl98LzP/s400/BrandySnaps.jpg" width="400" /></a></td></tr>
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Brandy Snaps image</h4>
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<br />
<br />
<h4 style="text-align: left;">
Ingredients - makes about 6 biscuits</h4>
<div>
. 10 ml, / 2 tbs. golden syrup</div>
<div>
. 50 g. / 2 oz. butter</div>
<div>
. " " brown sugar</div>
<div>
. " " flour</div>
<div>
. 10 ml. / 2 tsp. ground ginger</div>
<div>
. pinch of salt</div>
<div>
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. Put the syrup, sugar and butter into a saucepan.Heat until the butter has melted.</div>
<div>
. Sift the flour, ginger and salt together, then stir in the syrup mixture.</div>
<div>
. Drop tablespoons.of the batter onto well greased baking sheets, well spaced apart ( don't put more than two or three on each sheet ) .</div>
<div>
. Put into the oven preheated to moderate ( 180*C / 350*F or Gas Mark 4 ) and bake for 7 minutes, or . until golden brown.</div>
<div>
. 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.</div>
<div>
. 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.<br />
<br />
<h4 style="text-align: left;">
Video recipe cream filled brandy snaps</h4>
<br />
<div class="separator" style="clear: both; text-align: center;">
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/GxTxQxO_nHk/0.jpg" height="266" width="320"><param name="movie" value="http://youtube.googleapis.com/v/GxTxQxO_nHk&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/GxTxQxO_nHk&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
Note brandy snaps can be filled with thick cream for added pleasure !</div>
</div>
Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-89613437874871720872013-09-30T10:42:00.001-07:002015-07-30T13:39:35.741-07:00Macaroons Like Mother Used to Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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.</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Macaron_1.jpg/800px-Macaron_1.jpg" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
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Macaron image</h4>
</td></tr>
</tbody></table>
<br />
<br />
<h4 style="text-align: left;">
Ingredients - makes about 36 biscuits</h4>
<div>
. 2 egg whites</div>
<div>
. 175 g. / 6 0z. castor sugar</div>
<div>
. 75 g, / 3 oz. ground almonds</div>
<div>
. grated rind of 1 unwaxed lemon</div>
<div>
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. Beat the egg whites until they are frothy. Gradually add the sugar and continue beating until the mixture is stiff and glossy.</div>
<div>
Fold in the ground almonds and lemon rind.</div>
<div>
Carefully spoon the mixture on to well greased baking sheets sprinkled with cornflour.</div>
<div>
Leave about 5 cm. / 2 inch between between each macaroon.</div>
<div>
Put into the oven preheated to moderate ( 180*C / 350*F or Gas Mark 4 ) and bake for 15 to 20 minutes,</div>
<div>
or until lightly browned and firm to touch.</div>
<h4 style="text-align: left;">
</h4>
<h4 style="text-align: left;">
Video recipe nerdy macaroons</h4>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-44932155652882002592013-09-26T15:16:00.005-07:002013-09-26T15:16:52.379-07:00Peach Tipsy Cake Like Mother Used to Make<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<h3 style="margin-left: 1em; margin-right: 1em; text-align: left;">
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.</h3>
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="300" src="http://upload.wikimedia.org/wikipedia/commons/a/a8/Tipsy_cake.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
A peach Tipsy Cake made into a Hedgehog shape image</h4>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
</td></tr>
</tbody></table>
<h4 style="text-align: left;">
Ingredients- serves 6</h4>
<div>
. 50 g. / 2 oz. butter</div>
<div>
. 50 g. / 2 oz. sugar</div>
<div>
. 1 egg beaten</div>
<div>
. few drops of vanilla essence</div>
<div>
. 23 ml. / 1 1/2 tbs. milk</div>
<div>
. 75 g. / 3 oz. self raising flour, sifted</div>
<div>
. 1 x 450 g. / 1 lb. can peach halves</div>
<div>
. 50 ml. / 2 fl. oz. sherry</div>
<div>
. 75 g, / 3 0z. raspberry jam, warmed</div>
<div>
. 150 ml. / 5 fl. oz. double cream. stiffly whipped</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. Cream the butter and sugar together till fluffy.</div>
<div>
. Gradually beat in the egg, then the vanilla and milk.</div>
<div>
. Fold in the flour to form a smooth batter.</div>
<div>
. 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.</div>
<div>
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.</div>
<div>
. Leave until all the liquid has been absorbed. Transfer to a plate and arrange the peach halves over the top.</div>
<div>
. Brush with the warmed jam. Spoon the cream into a piping bag with a star nozzle and pipe around and between the peaches.</div>
<div>
. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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</div>
Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-73471000381415840632013-09-20T03:42:00.000-07:002013-09-26T13:32:55.229-07:00Bolognaise with Pasta and Vegetables- a Twist on an Old Classic<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="margin-left: 1em; margin-right: 1em;">
</div>
<br />
<h3 style="text-align: left;">
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,</h3>
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<h4 style="text-align: left;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlTd-WYq8QbGmtpuw96YqG2BaJzMZu6QeT82rSkc8929HfsPGfH4r12p58ZVZnLwjzNiNBSs0CucqtMB_3Y-4ePCfq5-hqEMaL3TymGG3hAi1E1Fa9CV5nUpe0aNRll2Yr3v0_et87j5z/s1600/1241804_524120044325141_1547921347_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlTd-WYq8QbGmtpuw96YqG2BaJzMZu6QeT82rSkc8929HfsPGfH4r12p58ZVZnLwjzNiNBSs0CucqtMB_3Y-4ePCfq5-hqEMaL3TymGG3hAi1E1Fa9CV5nUpe0aNRll2Yr3v0_et87j5z/s640/1241804_524120044325141_1547921347_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Bolognaise vegetables and pasta image</h4>
</td></tr>
</tbody></table>
</h4>
<br />
<div>
<h4 style="text-align: left;">
Ingredients -1 serving increase for 2 or more. cooking and prep. time about 1/2 hour</h4>
</div>
<div>
. 1/2 pack of fresh egg tagliatelle, for1 large serving</div>
<div>
. 250 g. of mince, beef, chicken or turkey<br />
. 1 red onion finely sliced<br />
. 3 garlic cloves grated</div>
<div>
. 1/2 a red bell pepper, finely sliced<br />
. 4 broccoli florets split with a knife<br />
. fresh coriander and stalks<br />
. bunch of vine cherry tomatoes<br />
. 2 tbs sun dried tomatoes soaked and chopped<br />
. 1 tbs tomato puree<br />
. 2 tbs olive oil<br />
. fresh basil leaves<br />
. 1 tsp paprika powder<br />
. 2 tbs red wine<br />
. salt and black pepper to taste<br />
. pinch of dried oregano<br />
<br />
<h4 style="text-align: left;">
Method</h4>
</div>
<div>
. In a solid pan add oil over a medium heat, add sliced onions and fry till soft and browning<br />
. add garlic and red peppers, fry for a minute<br />
. 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<br />
. add tomato puree and mix into meat and fry 2 minutes, add wine, sun dried tomatoes and paprika, salt and pepper, oregano<br />
. 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 )<br />
. 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.<br />
. drain pasta, broccoli and add sauce and meat and toss together to mix<br />
. plate up and scatter torn basil leaves and fresh coriander over, and add cherry vine tomatoes.<br />
<br />
Parmesan cheese can be sprinkled over to taste<br />
. </div>
</div>
Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-73782856920362270922013-09-18T09:39:00.000-07:002013-09-18T09:39:10.055-07:00Avocado Salad Like Mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
A quick refreshing, salad dish, using lettuce, avocado, asparagus tips, artichokes and green olives, with a French dressing.</h3>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Ingredients - serves 6</h4>
<div>
. 1 lettuce, shredded</div>
<div>
. 1 avocado, peeled and chopped</div>
<div>
. 1 x 450 g. / 1 lb. can asparagus tips, drained</div>
<div>
. 1 x 450 g. / 1 lb. can artichoke hearts, drained</div>
<div>
. 15 ml. / 1 tbs. chopped green olives</div>
<div>
.50 ml. / 2 fl. oz. French dressing</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
Mix all the ingredients, except the dressing, together in a salad bowl.</div>
<div>
Pour over the dressing and toss well to coat.</div>
</div>
Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-87016736199052512362013-09-16T04:42:00.000-07:002013-09-16T04:42:09.015-07:00Potato Pancakes Like Mother Used To make<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: right;">
</div>
<h3>
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.</h3>
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<br /></div>
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi3UJv4OYUAVsOFflqbH0W-wVd09JokZYswhi-aP8WQ1xXDQBG6ue00SqaYpC8Hqn2ftNCRz3tQehF1GdpVd2AdG60bH07zJ6t_h9i8wFCy2oZufhopOj_gkiwViXrSndppPBCUDa0oSr/s1600/320px-Kartoffelpuffer.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi3UJv4OYUAVsOFflqbH0W-wVd09JokZYswhi-aP8WQ1xXDQBG6ue00SqaYpC8Hqn2ftNCRz3tQehF1GdpVd2AdG60bH07zJ6t_h9i8wFCy2oZufhopOj_gkiwViXrSndppPBCUDa0oSr/s1600/320px-Kartoffelpuffer.jpg" height="292" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Potato Pancake Image</h4>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
</td></tr>
</tbody></table>
<h4 style="text-align: left;">
Ingredients - serves 4</h4>
</div>
<div>
. 1/2 kg. / 1 lb. potatoes cooked and mashed</div>
<div>
. 1.5 kg. / 1/2 oz. butter melted</div>
<div>
. salt and pepper</div>
<div>
. 10 ml. / 2 tsp. chopped fresh parsley</div>
<div>
. 1 shallot, finely chopped</div>
<div>
. 25 g. / 1 oz. Parmesan cheese, grated,</div>
<div>
. 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 )</div>
<div>
. 50 g. / 2 oz. flour</div>
<div>
. 50 ml. / 2 fl. oz. oil / fat</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. 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.</div>
<div>
. Roll out on a lightly flavoured board to 1 cm, / 1/2 in. thick and cut into circles about 10 cm. / 4 in. diameter.</div>
<div>
. Heat the oil / fat in a frying pan. When it is hot add the cakes and fry for 5 minutes or until evenly browned.</div>
<div>
. Drain on kitchen towels.</div>
<div>
<br /></div>
<div>
<br /></div>
<h4 style="text-align: left;">
Video recipe of potato pancakes</h4>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-52414527696513666602013-09-16T03:47:00.000-07:002013-09-16T03:52:36.647-07:00Roast Potatoes like Mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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 !</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-UsltVT2YZ86JaeiP6mwESyVRnGeQg8xZ5jZxIXZMYFQxM_fLlDTmy9qgVOwq1E1gF2Sf_IeLe1J-8Dk2XzHgtf7vhDD-h1qZzuA4ZuWOD4J6tEzZrk7u_Em-13tUw3t5FmMpW88EzbH/s1600/1174635_10151664584986267_22544960_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="583" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-UsltVT2YZ86JaeiP6mwESyVRnGeQg8xZ5jZxIXZMYFQxM_fLlDTmy9qgVOwq1E1gF2Sf_IeLe1J-8Dk2XzHgtf7vhDD-h1qZzuA4ZuWOD4J6tEzZrk7u_Em-13tUw3t5FmMpW88EzbH/s640/1174635_10151664584986267_22544960_n.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Crispy Roast Potatoes Image</h4>
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<h4 style="text-align: left;">
Ingredients - serves 6-8 </h4>
<div>
. 1 kg. / 2 lb. potatoes ( I like King Edwards )</div>
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. salt</div>
<div>
. 75 g. / 3 oz. lard or beef dripping ( many people use goose fat nowadays should you prefer this )</div>
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. </div>
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Method</h4>
<div>
. Cut the potatoes to serving size equally, so they cook evenly, put into a pan of salted water.</div>
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. Bring to the boil, cook for 8 minutes and drain.</div>
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. Melt the fat in a roasting pan and add the potatoes, turning in the hot fat until they are evenly coated.</div>
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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.</div>
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<h4 style="text-align: left;">
Tip</h4>
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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.</div>
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<h4 style="text-align: left;">
Video recipe for crispy roast potatoes </h4>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/fzXBpNKYldA?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-76231531405045926212013-09-11T13:46:00.002-07:002013-09-11T13:46:22.513-07:00Baked Apples Like Mother Used to make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3>
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.</h3>
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<tr><td style="text-align: center;"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/35/004bramley.jpg/640px-004bramley.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
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Bramley Apples Image</h4>
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<h4 style="text-align: left;">
Ingredients - serves 4</h4>
<div>
.4 apples cored</div>
<div>
. 60 ml. / 4 tbs brown sugar ( approximately )</div>
<div>
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<h4 style="text-align: left;">
Method</h4>
<div>
. 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 ) </div>
<div>
Bake for about 1 hour, or until the apples are tender but still firm.</div>
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<h4 style="text-align: left;">
Video Recipe Baked Apples</h4>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/dH9kvfdKJsA?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-66812475321123350962013-09-10T02:15:00.003-07:002013-10-27T01:49:53.168-07:00Lemon Meringue Pie Like Mother Used To make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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 !</h3>
<h4 style="text-align: left;">
Here's my Mum's recipe as I can remember it.</h4>
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<tr><td style="text-align: center;"><img height="640" src="https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-prn2/1240322_10151661977911267_810906741_n.jpg" style="margin-left: auto; margin-right: auto;" width="548" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Lemon Meringue Pie Image</h4>
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<h4 style="text-align: left;">
.Ingredients- Serves 6</h4>
<div>
. 225 g. / 8 oz. rich shortcrust pastry *</div>
<h4 style="text-align: left;">
.Filling</h4>
<div>
. 125 g / 4 oz. sugar</div>
<div>
. 300 ml. / 10 fl. oz. water</div>
<div>
. 60 ml. / 4 tbs. lemon juice</div>
<div>
. 30 ml. / 2 tbs. finely grated lemon rind</div>
<div>
. 50 g. / 2 oz. butter</div>
<div>
. 40 g. / 1-1/2 oz. cornflour</div>
<div>
. 3 egg yolks</div>
<h4 style="text-align: left;">
. Meringue</h4>
<div>
. 3 egg whites</div>
<div>
. 50 g. / 2 oz. castor sugar</div>
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<h4 style="text-align: left;">
.Method</h4>
<div>
Line a 20 cm. / 8 inch flan tin with the pastry dough.</div>
<div>
Prick the case with a fork and put into the oven preheated to fairly hot ( 190* C / 375*F or Gas Mark 5 ).</div>
<div>
Bake blind for 15 minutes or until golden. ( this means put dried peas into the base and remove when crust is cooked ) </div>
<div>
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.</div>
<div>
Stir in the cornflour and cook, stirring, for 3 minutes or until the mixture is thick and smooth.</div>
<div>
Cool slightly, then beat the egg yolks, one at a time. Cool, then spoon into the pastry case.</div>
<div>
<object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/VRREdL4H_XA/0.jpg" height="266" width="320"><param name="movie" value="http://youtube.googleapis.com/v/VRREdL4H_XA&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/VRREdL4H_XA&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object> 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.</div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-39964974435309972032013-09-09T12:26:00.000-07:002015-02-26T10:45:15.892-08:00Greek Style Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="text-align: left;">
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.</h3>
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" 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<div style="font-family: Arial, sans-serif; font-size: 12px; line-height: 22px;">
<img height="640" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-prn2/v/1208525_520352144701931_1153747856_n.jpg?oh=c335f3cea92b18fd2f315265ff8c7fa5&oe=525E4CA0&__gda__=1381943924_b949fa41203dff3bf89435988c5bccb2" width="480" /></div>
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<h4 style="text-align: left;">
Ingredients- amount increase as required</h4>
<div>
. 1 little gem lettuce ( I used an organic one )</div>
<div>
. cherry tomatoes</div>
<div>
. Greek feta cheese</div>
<div>
. black or green olives ( I like stoneless black olives)</div>
<div>
. cucumber cut into slices or small strips/chunks</div>
<div>
. pomegranate seeds ( optional )</div>
<div>
. spring onions, finely chopped ( or red onion finely sliced )</div>
<div>
. tsp extra virgin olive oil, tsp walnut oil, tsp sesame oil ( or dressing of your choice, olive oil<br />
and balsamic vinegar are good.</div>
<div>
. chopped chillies ( optional )<br />
. thinly sliced red bell peppers</div>
<div>
. garlic bread to serve</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. 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 !</div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com2tag:blogger.com,1999:blog-6885388589523002128.post-20462890641469465372013-09-08T03:22:00.001-07:002016-04-14T14:14:56.372-07:00Quiche Lorraine Like Mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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 .</h3>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img src="http://upload.wikimedia.org/wikipedia/commons/7/7e/Quiche_Lorraine.jpg" height="480" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Image of Quiche Lorraine in the oven</h4>
</td></tr>
</tbody></table>
</div>
<br />
<h4 style="text-align: left;">
Ingredients</h4>
<div>
. 23 cm / 9 inch shortcrust pastry flan case</div>
<div>
. 125 g. / 4 oz. Gruyere cheese, thinly sliced</div>
<div>
. 225 g ./ 8 oz. bacon, fried and chopped ( ham or other filling can be used eg, salami )</div>
<div>
. 125 ml. / 5 fl. oz. single cream</div>
<div>
. 3 eggs</div>
<div>
. salt and pepper</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<div>
. Put the flan on a baking sheet.Arrange the cheese slices over the base of the flan.</div>
<div>
. Sprinkle over the the chopped bacon.</div>
<div>
. Mix together the cream, eggs and salt and pepper to taste and pour into the flan case.</div>
<div>
. 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. </div>
<div>
<br /></div>
<div>
Serve hot or cold </div>
<div>
<br /></div>
<h4 style="text-align: left;">
Serves 4-6</h4>
<div>
<br /></div>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-72975317540323788692013-08-16T04:05:00.002-07:002013-09-12T13:07:35.593-07:00Butterscotch Walnut Brownies Like mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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</h3>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="640" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Toffee_blondies.jpg/450px-Toffee_blondies.jpg" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
Brownies image</h4>
</td></tr>
</tbody></table>
<h4 style="text-align: left;">
Ingredients- makes about 16 brownies</h4>
<div>
. 125g./4oz.butter</div>
<div>
. 125g./4oz. brown sugar</div>
<div>
. 2 eggs beaten</div>
<div>
. 5ml./1 tsp. vanilla essence</div>
<div>
. 75g./3oz. self raising flour,sifted</div>
<div>
. 50g./2oz. walnuts,chopped</div>
<div>
<br /></div>
<h4 style="text-align: left;">
Method</h4>
<h4 style="text-align: left;">
. 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.</h4>
<h4 style="text-align: left;">
</h4>
<h4 style="text-align: left;">
How to make brownies video recipe</h4>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com1tag:blogger.com,1999:blog-6885388589523002128.post-73600958209507196012013-08-16T02:42:00.000-07:002013-08-16T02:44:11.831-07:00Lemon Cheesecake Like Mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
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</h3>
<div>
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Lemon cheesecake with cream image</h4>
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<h4>
Lemon cheesecake with blueberries video recipe</h4>
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INGREDIENTS-servings 6-8</h4>
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. 175g./60z. digestive biscuits crushed</div>
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. 75g./30z.butter,melted</div>
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. 5ml./1 tsp ground cinnamon</div>
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. 225g./8oz. cream cheese</div>
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. 1x175g./6oz. can condensed milk</div>
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. grated rind and juice of 2 lemons</div>
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. 30ml./2 tbs sultanas</div>
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. 150ml./5 fl.oz. doublecream,stiffly whipped</div>
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Method</h3>
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.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.</h4>
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Mix all the remaining ingredients,then spoon the mixture into the biscuit crust.Chill in the fridge for 30 minutes before serving.</h4>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com0tag:blogger.com,1999:blog-6885388589523002128.post-59817282521121699722013-08-16T02:17:00.000-07:002013-08-16T02:17:03.082-07:00Bakewell Tart Like Mother Used To Make<div dir="ltr" style="text-align: left;" trbidi="on">
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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.</h3>
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A slice of Bakewell Tart image</h4>
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/XSMLC_6MecQ/0.jpg"><param name="movie" value="http://youtube.googleapis.com/v/XSMLC_6MecQ&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/XSMLC_6MecQ&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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A video recipe by the naked chef Bakewell Tart</h4>
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INGREDIENTS</h4>
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.225g./8oz. shortcrust pastry</div>
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. 75g./3oz. butter</div>
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. 75g./3oz. sugar</div>
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. 75g./3oz. ground rice</div>
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. 1 egg yolk</div>
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. 75g./3oz.. ground almonds</div>
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. 2.5ml./1/2 tsp almond essence</div>
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. 2 egg whites.stiffly beaten</div>
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. 30ml./2 tbs strawberry or raspberry jam</div>
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METHOD</h4>
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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.</h4>
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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.</h4>
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Anonymoushttp://www.blogger.com/profile/16042587670510164219noreply@blogger.com2