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

Method

. 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

Method

. 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

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

Method

. 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.

. 

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

Method

. 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
. 

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

Method

Mix all the ingredients, except the dressing, together in a salad bowl.

Pour over the dressing and toss well to coat.

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

Method

. 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 )

. 

Method

. 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.

Tip

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 

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 )

Method

. 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

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 *

  .Filling

. 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

.Method

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.

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

Method

. 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 !

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

Ingredients

. 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

Method

. 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