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Beetroot & Quinoa Burgers
Burgers should most definitely not be confined to the summer. Of course, they're an essential component of any decent barbecue or picnic, but they're also the perfect comfort food when the evenings start to get cold and dark.
Hurricane Bill is on his way and last night I couldn’t sleep, so instead, at 2 am, I got up, went to the kitchen and made some ‘Wartime Scotch Shortbread’..
The flour supplied to the public in the 1940’s, was a minimum of 85% wholewheat flour made from homegrown wheat (UK). It was said to have an unpopular grey appearance but I guess that really was all that was available and all recipes that called for flour would have been made out of this..
Wartime Scotch Shortbread
Melt 4 oz margarine, add 8 oz plain flour and 2 oz sugar, mix well and knead until the mixture bins together. If it is a little dry crumble it again and add a splash of milk and re knead. Put in an ungreased baking tin and press mixture down firmly so it is about 1/2 inch thick. Prick the surface and then cut into 10-12 portions.
Bake in centre of moderate oven for 30 + minutes.
Remove, sprinkle lightly with sugar
Thank you Kath I love the burger recipe it looks totally gorgeous!
as for the shortbread yes please!
A cuppa to 'go with'!
CAROLYN’S TIP: Wheatmeal shortcrust pastry can look a bit grey! Take a pinch of curry powder and mix with a few tablespoons of milk or your egg mixture and brush over the pasty to give it a lovely golden glow
Apple pudding No 105
The pasties l WANT Kath thank you very much indeed! They look so yum. If they cooked all thsi in teh war they were amazing and resourceful weren't they?
I could veganise the apple pudding too....🤔
Irish Omelette No 106
"I haven’t bought eggs for quite sometime. Being vegan I tend to choose eggless wartime recipes or adapt others.
But the children quite like many of my wartime recipes too, so for a special treat (for them), I bought eggs and made an “Irish Omelette” for my youngest daughter Emily and it gave me great pleasure, to observe her noticing the delicious smell, radiating from the oven, as she walked into the house after school..
It was a really simple recipe and smelt delicious, she said it tasted good too ( of course I couldn’t taste it having eggs, milk and bacon in it) and she came back for seconds and there are leftovers for tomorrow."
Small Cottage Tea Loaves- Recipe No. 129
The reason I am posting this is because one of my blog readers, Louise, was so very kind and sent me the most amazing and cool gifts as way of saying thank you for the recipes. One of the gifts was an old McDougalls Cookery Booklet and this is where this recipe came from!
Small Cottage Tea Loaves
Ingredients, serves 4
250g (8oz) asparagus, chopped into bite-sized pieces
250g (8oz) frozen or fresh peas
8 large eggs
2 tbsp semi-skimmed milk
bunch of spring onions, thinly sliced
2 tbsp chopped parsley
2 tbsp chopped chives
1 tbsp olive oil
1. Cook the asparagus and peas in a saucepan of boiling water until the asparagus is just tender. Drain well.
2. Beat the eggs with the milk then stir in the cooked vegetables, spring onions and chopped herbs.
3. Heat the oil in a frying pan. Pour in the egg mixture and cook over a medium heat for 5-6 minutes or until the eggs are almost set.
4. Place the frying pan under a preheated grill and cook for a further 2-3 minutes or until the frittata is brown on top and completely set.
The eggs in this savoury omelette are a good source of iron and vitamins. Rich in potassium, the asparagus is also good for controlling blood pressure.
Looks too healthy for me! 😄
Looks cosy and warming to me 😋
For the non Vegans among us .
Maple Mustard Glazed Salmon – just 4 ingredients turn this salmon into a total super star. A healthy and delicious salmon, glazed with maple syrup and grainy mustard.
Salmon has a mild flavor, with a nice meaty texture. It is a really great base for a lot of flavorful sauces such as honey mustard, teriyaki, or even delicious dill. It’s a great lean protein that doesn’t require too much reworking to turn into a beautiful dinner. This dinner is super simple and will make fish addicts out of any who try it, so let’s get into it!
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Salmon doesn’t have a very long shelf life, so be sure to eat it quickly. In the fridge it will keep for up to 2 days stored in an airtight container. In the freezer this dish will last from 3 – 4 months in an airtight container. Allow to thaw in its container overnight in the fridge or in cold water. The glaze will keep for up to 4 weeks stored in its own airtight container in the fridge.
HOW TO MAKE A CLASSIC FRENCH BOUILLABAISSE
In the spirit of the humble Mediterranean fisherman, I recommend using whatever seafood is available where you live. Typically bouillabaisse has two or three kinds of fish, and various shellfish (clams, mussels, shrimp, crabs, languistines, etc.). I ended up using bay mussels, Manila clams, shrimp, cod, and sockeye salmon. It’s what’s available here in Portland, so that’s what ought to go into the bouillabaisse. You should use whatever you can find.
CLASSIC FRENCH BOUILLABAIS
Bouillabaisse is France's classic Mediterranean fisherman's stew. Fresh local fish and shellfish in a sublime sauce of orange peel, saffron, and fennel. It's the perfect way to enjoy seafood.
Rather than describe Hogs Pudding in the new "Does the person below me....." thread as this is the area for cooking I will put it here - apologies to veggies.
Hogs pudding is a Cornish delicacy - Most versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage – also known as ' Groats pudding' and are very similar to a white pudding but much spicier, containing black pepper, cumin, basil and garlic. It is formed into a thick sausage and boiled so when purchased it can be eaten cold or cooked, I prefer it cut into rings and fried with a fried egg. It also forms part of a full Cornish breakfast.
Oooooooh, I am hungry now!
Thanks Mike - I was very curious! It sounds OK, but too spicy for me. however I now want a fried breakfast.... 😁
Mike I think I would have loved that in my meat-eating days being of Hungarian stock all our cured meats were super-spicy!
When doing the cafe's cooked breakfasts from now on I shall include you a slice or two of hogs pudding!