english and holiday/event

919

Recipes

Beef Wellington so Tender!

Posted by ~Rita~  

Tender beef tenderloin encased in veggies, prosciutto and puff pastry. This is a 1/2 of a beef tenderloin. Be sure to trim all fat from it. MORE»

Recipe #362442

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Victorian Spring Posy Cake for Easter or Mother's Day

(2 reviews) Posted by French Tart  

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the... MORE»

Recipe #362106

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Lent Bread Slices

Posted by Wylder  

This is a rather odd dish. It seems to be a sort of bread pudding to be served during lent (no eggs or dairy products). MORE»

Recipe #361674

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Fylettes in Galyntyne (Pork and Sauce)

Posted by Wylder  

This recipe was served by Kristen Sullivan at the Marche of the Unicorn's Newcomer's Feast in the fall of 2006. The use of cinnamon, ginger, and cloves as spicing for meat dishes was very common in medieval England, making this dish a perfect... MORE»

Recipe #361642

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Ember Day Tarts

Posted by Wylder  

This is such a simple dish and so suited to the modern palate that just about everybody and their cousin has their own version. MORE»

Recipe #361634

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Mawmeny (Chicken Stew)

Posted by Wylder  

This dish looks very similar to any number of Indian recipes, small chunks of meat in a reddish-brown gravy. The fact that I tried it served over rice most likely added to this mental association. At a proper medieval dinner though, this would... MORE»

Recipe #361570

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Beef and Zucchini Bites

Posted by Sarah_Jayne  

I am putting this here for when the abundance of zucchini arrive as they do most years. I found this recipe in a booklet called 'Mince Magic' put out by the British beef board. MORE»

Recipe #360190

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Easiest Ever Chocolate Fudge Cake

Posted by Sarah_Jayne  

It is the magazine I found this recipe in calling this 'the easiest', not me. That said, it does look pretty easy. I found it in a booklet produced by the British cooking magazine Olive. So, the measurements are in grams rather than ounces but... MORE»

Recipe #360188

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A Pint of Prawns and Guinness Chaser - British Pub Grub!

(1 reviews) Posted by French Tart  

Classic and traditional British Pub Grub! Cooked prawns (shrimps) served in a pint mug with a tangy garlic mayonnaise and a pint of Guinness of course - my idea of heaven! British pub grub is justly famous and this simple dish is also great when... MORE»

Recipe #359858

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Summer Memories: Jumbleberry Crumble With Shortbread Topping

(9 reviews) Posted by French Tart  

This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and... MORE»

Recipe #359834

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Classic English Salad Cream - Oil Free Salad Dressing

(1 reviews) Posted by French Tart  

The salad cream that most of us in the UK know, love and use was invented by Heinz in 1914 and was very popular with working classes; a truly socialist salad dressing if you will. However, its popularity waned in the latter part of the century,... MORE»

Recipe #359598

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Peas and Pearls (Creamed Green Peas With Pearl Onions)

Posted by BecR  

Peas & Pearls are a lovely accompaniment to Sunday roast chicken, or to traditional ham or lamb dishes! You may use fresh seasonal petite baby peas and white pearl onions, when available. MORE»

Recipe #359541

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Balsamic-Baked Onions and Potatoes (Jamie Oliver)

(1 reviews) Posted by evelyn/athens  

From JAMIE AT HOME by Jamie Oliver. A must-try for all who love great spuds. Pair with roast pork, lamb or chicken. Jamie has this cooking on the top shelf of his oven while he does his roast pork underneath. I made this dish to accompany... MORE»

Recipe #359442

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Freshly Shucked Oysters and Sauce Mignonette With a Twist!

(1 reviews) Posted by French Tart  

A classic with a twist - I like to add a splash or three of Tabasco sauce to my shallot and red wine vinegar Mignonette sauce, for that extra zap! This is easy to make and is even better if you let the oysters marinate in the sauce for ten to... MORE»

Recipe #356177

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Dainty Egg and Chive Tea Sandwiches for Tea-Time

(5 reviews) Posted by French Tart  

I am compiling a sandwiches cookbook, or sarnies as we call them in the UK, and here is my first recipe! Sandwiches come in many guises, from simple and elegant to hearty and robust; in my cookbook I aim to have them ALL in there! Sandwiches tick... MORE»

Recipe #355687

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Sexy Strawberry Surprise

(1 reviews) Posted by English_Rose  

Succulent strawberries laced with brandy and topped with vanilla flavoured whipped cream MORE»

Recipe #355534

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Battered Fish - Like the Fish & Chip Shop!

(5 reviews) Posted by Um Safia  

My family loves fish & chips from the 'chippie'.....but recently it has become far too expensive & we have been dissapointed a few times by the quality of the food. So, here we have the recipe I came up with to satisfy the family when they... MORE»

Recipe #353612

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Triple-Shot Eggnog

Posted by KathyP53  

Feel free to use pasteurized eggs if you are concerned about the risk of salmonella (which is very low in the United States) MORE»

Recipe #352929

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Victoria Sandwich - Classic English Sponge Cake for Tea Time

(4 reviews) Posted by French Tart  

The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the... MORE»

Recipe #352555

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Raspberry and Marsala Trifle

Posted by swissms  

The combination of the custard, marsala and raspberries is wonderful. Could use your favorite butter cake or pound cake recipe. Bon Appetit, December 1995. MORE»

Recipe #351710

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