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Matron's Munchies



  • kathleenTkathleenT Posts: 3,101
    edited 13. Nov 2020, 10:25

    Daily Recipe

    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. 


    • 1 aubergine (eggplant)
    • 2 tbsp soy sauce
    • 3 tbsp rapeseed oil
    • 185g/1 cup cooked quinoa (60g/⅓ cup uncooked)
    • 5 tbsp ground flax seeds
    • 6 tbsp warm water
    • 2 cups raw beetroot, peeled and grated (about 3 large beets)
    • 1 cup rolled oats
    • 2 cloves garlic
    • 120g/½ cup humous
    • Salt and pepper, to taste


    1. Preheat your oven to 180ºC/350ºF/Gas Mark 4.
    2. Cut your aubergine in half lengthways, rub the cut side with the soy sauce and 1 tablespoon of the oil, and cook for 20-30 minutes until roasted and tender. 
    3. Meanwhile, cook your quinoa following packet instructions to make 1 cup of cooked quinoa, then rinse through a sieve with cold water to cool and push with back of a spoon to drain as much liquid as possible.
    4. When the aubergine is ready, remove, allow to cool, then scoop out the flesh, and chop finely until a paste has formed.
    5. Now mix 2 tablespoons of the flax with 6 tablespoons warm water in a small bowl and leave to stand for 10 mins (this creates 2 'flax eggs'). 
    6. Add the beetroot, quinoa, oats, remaining 3 tablespoons of flax seeds, and garlic to a food processor and blitz to combine the ingredients (this can be done by hand if preferred). Transfer mixture to a large bowl, then add the humous, aubergine paste, flax ‘eggs’, salt & pepper, and mix to thoroughly combine. 
    7. Shape the mixture into 6 patties and place on baking paper on a plate to pop in the fridge for an hour or so (this helps the patties to firm up). When ready, heat remaining oil in a frying pan to medium heat, and fry the beetroot burgers for 4-5 minutes on each side, or until they are crispy on the outside and hot through.

    Wartime Scotch Shortbread

    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


    “I've got the key to my castle in the air, but whether I can unlock the door remains to be seen.”
    Louisa May Alcott, Little Women
  • frogmortonfrogmorton Posts: 26,029 ✭✭✭

    Thank you Kath I love the burger recipe it looks totally gorgeous!

    as for the shortbread yes please!

    A cuppa to 'go with'!


    Toni xxx
  • kathleenTkathleenT Posts: 3,101

    Daily recipe

    Vegetable Pasties

    Vegetable Pasties

    • 1 lb of lightly cooked diced vegetables (onions, carrots, turnip, parsnips, potato, swede)
    • 2 tablespoons of gravy
    • 2 chopped tomatoes (optional)
    • 2 tablespoons of Worcestershire sauce (optional )
    • salt and pepper
    • reconstituted dried egg or milk to glaze


    1. Pre-heat the oven to 200 C (400 F) and grease a baking tray
    2. Roll out the pastry and form into 4-6 rounds brushing the edges with a little egg or water
    3. Mix the ingredients and gravy etc together and put in the centre of each round or to one side depending on where you intend to have the seam
    4. Bring edges together and press between finger and thumb along the seam to seal
    5. Make a slit of prick with a fork and brush with egg or milk
    6. Place on baking tray and cook for 20-30 minutes until golden brown

    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

    Apple Pudding

    • 1 lb of apples
    • 3 oz sugar
    • 6 oz of self-raising flour (or plain flour with 1.5 teaspoons of baking powder added)
    • pinch salt
    • 1 level teaspoon of mixed spice (I’ve used cinnamon and a little nutmeg before)
    • 1/2 oz margarine
    • 1.5 teacups of milk and water
    • 1/2 oz sugar
    • 0.5 teaspoons of lemon essence


    1. Sift the flour, salt and spice, rub in the 1/2 oz of margarine and then mix in the 1/2 oz of sugar.
    2. Beat in half the liquid gradually
    3. Beat thoroughly then add the rest of the liquid and lemon essence and beat again
    4. Peel the apples and cut into small pieces and mix with 2.5 oz of sugar
    5. Put in a greased casserole and pour the batter over (I used meatloaf pans)
    6. Bake in a moderate oven for 45 minutes
    7. Sprinkle with remaining sugar and serve hot with custard or jam sauce

    Serves 6

    “I've got the key to my castle in the air, but whether I can unlock the door remains to be seen.”
    Louisa May Alcott, Little Women
  • frogmortonfrogmorton Posts: 26,029 ✭✭✭

    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....🤔


    Toni xxx
  • kathleenTkathleenT Posts: 3,101

    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."

    Irish Omelette

    • 1lb of cooked potato
    • 4 eggs (4 tablespoons of dried egg mixed with 8 tablespoons of water)
    • 3 oz chopped bacon
    • 1/4 pint of milk
    • chopped parsley or herbs
    • salt and pepper


    1. Leave skins on potato and chop into smallish pieces and boil in water until tender
    2. Fry chopped bacon
    3. Mix the potato, bacon, herbs, salt and pepper together
    4. Grease a pie dish and spread mixture out in dish
    5. Whisk eggs and milk and pour over mixture
    6. Cook in a hot oven 225 C or 425 F until browned on edges and cooked in the middle
    7. Leave to cool for 5 minutes before serving

    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

    • 1 lb of McDougalls self-raising flour
    • 1 teaspoon of salt
    • 1-1/2 oz of butter or margarine
    • 1/2 pint of milk and water mixed (I used non-GMO soy milk)


    1. Put the flour and salt in a basin and rub in the butter or margarine and mix to a soft dough with the milk/water.
    2. Divide into six pieces and roll each piece into a large and a small ball
    3. Place the large ball on a greased baking sheet, make a hole in the centre, damp it and put the small ball into it and then press together with your thumb
    4. Bake in a moderate oven (about 180) for 25 minutes.

    “I've got the key to my castle in the air, but whether I can unlock the door remains to be seen.”
    Louisa May Alcott, Little Women
  • kathleenTkathleenT Posts: 3,101

    Spring vegetable and herb frittata

    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.

    “I've got the key to my castle in the air, but whether I can unlock the door remains to be seen.”
    Louisa May Alcott, Little Women
  • Mike1Mike1 Posts: 1,016 ✭✭✭✭

    Looks too healthy for me! 😄

  • frogmortonfrogmorton Posts: 26,029 ✭✭✭

    Looks cosy and warming to me 😋


    Toni xxx
  • kathleenTkathleenT Posts: 3,101

    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.

    Never Cooked With Salmon?

    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 mustardteriyaki, 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!

    Ingredients In Maple Mustard Glazed Salmon

    Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

    • Salmon – One large fillet cut into 6 equal pieces.
    • Butter – The simple base of our sauce that gives some richness savouriness to our dish.
    • Maple syrup – It’s not too difficult to get some nice good quality syrup up here in Canada, but for those who live elsewhere who have trouble tracking it down honey can be used in its place.
    • Mustard – I used grainy Dijon mustard today as I find it adds a nice interesting heat and cooks well in this glaze.
    • Soy sauce – The salt component of our dish today.
    • Seasoning – Just some pepper, no need for extra salt!

    How To Make Maple Mustard Glazed Salmon

    Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

    • Preheat your oven: To 425 F degrees, arrange your salmon on a 9 X 13 inch baking dish.
    • Mix your sauce: In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Pour over salmon. Add some freshly ground pepper, if preferred.
    • Finish the dish: Bake for 15 to 20 minutes or until salmon flakes with a fork. Serve hot garnished with parsley if you’d like!

    How To Store Leftover Maple Mustard Glazed Salmon

    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.

    “I've got the key to my castle in the air, but whether I can unlock the door remains to be seen.”
    Louisa May Alcott, Little Women
  • kathleenTkathleenT Posts: 3,101



    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.


    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.


    • 6 Cups Water
    • ½ Pound Shrimp
    • 1 Bay Leaf
    • 12 Whole Black Peppercorns
    • Peel from 1 Orange
    • 3 Tablespoons Extra Virgin Olive Oil
    • ½ Teaspoon Kosher Salt
    • 2 Small Fennel Bulbs, thinly sliced, fronds reserved
    • 1 Small Onion, diced
    • 1 Leek, white part only, thinly sliced
    • 4 Cloves Garlic, minced
    • 4 Tomatoes, skins and seeds removed and diced
    • 1 Cup Dry White Wine
    • 1 Teaspoon Fresh Thyme
    • 1 Teaspoon Fresh Marjoram
    • ½ Teaspoon Saffron Threads
    • ½ Teaspoon Ground Cayenne Pepper
    • ½ Pound Sockeye Salmon, skin removed, cut into 1 inch wide strips
    • ½ Pound Cod, cut into 1 inch wide strips
    • ½ Pound Manila Clams
    • ½ Pound Bay Mussels


    1. Peel the shrimp, reserving the shrimp shells. Bring the water to a simmer and add the shrimp shells, bay leaf, peppercorns, and orange peel to the pot and simmer gently for 15 minutes.
    2. Meanwhile, heat the olive oil over medium heat in a heavy bottomed soup pan. Add the onion, leek, and fennel bulb and a pinch of salt, and slowly sweat them until tender but not browned (about 20 minutes).
    3. Add the garlic, saute a few more minutes until garlic is tender and fragrant.
    4. Add the tomato and the wine. Turn up the heat until the wine begins to boil. Cook until wine is reduced by about half.
    5. Strain the shrimp and orange stock into the onion mixture. Add the thyme, marjoram, saffron, and cayenne and simmer for 10 minutes.
    6. Add the fish first. About two minutes later add the mussels and clams. About two minutes later add the shrimp. Simmer until the shrimp is just cooked through. About two more minutes.
    7. Remove from heat and serve immediately, garnishing each place with some reserved fennel fronds.

    “I've got the key to my castle in the air, but whether I can unlock the door remains to be seen.”
    Louisa May Alcott, Little Women
  • Mike1Mike1 Posts: 1,016 ✭✭✭✭

    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!

  • Shell_HShell_H Posts: 198 mod

    Thanks Mike - I was very curious! It sounds OK, but too spicy for me. however I now want a fried breakfast.... 😁

  • frogmortonfrogmorton Posts: 26,029 ✭✭✭

    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!


    Toni xxx
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