Recipezaar: English,Holiday/Event recipes

Ember Day Tarts

Thu, 19 Mar 2009 01:10:23 -0400

This is such a simple dish and so suited to the modern palate that just about everybody and their cousin has their own version. -- posted by Wylder

Fylettes in Galyntyne (Pork and Sauce)

Thu, 19 Mar 2009 01:16:01 -0400

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 introduction to medieval European cuisine. -- posted by Wylder

Lent Bread Slices

Thu, 19 Mar 2009 01:29:46 -0400

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). -- posted by Wylder

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

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 Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Beef Wellington so Tender!

Mon, 23 Mar 2009 12:10:16 -0400

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. -- posted by ~Rita~

Gordon Ramsay's Salmon With Baked Herbs & Caramelized Lemons

Sun, 05 Apr 2009 02:19:11 -0400

I know a lot of people are not very fond of Gordon Ramsay's temper and his fiery language but I'm sure you will agree that the guy can really cook and totally knows what he's doing. Foul language, nasty temper and all he is actually one of my favourite chefs on TV and on paper because his recipes are very straight forward, can be expensive but not always and the best part is they always give fantastic results. Anyway, I've made his Salmon w/ Baked Herbs & Caramelized Lemons oodles of times now and even played with it by using salmon steaks and other types of fish. When I play with the quantities I normally just adjust the ingredients to what I think would be suitable and always with great results. Feel free to experiment with yours, but for now I will post the recipe just the way he has it on page 240 of his cookbook, Sunday Lunch and Other Recipes from the F Word. It's fresh, aromatic and really tasty, this has been one of my favourite ways to cook fish. -- posted by Pinaygourmet #345142

Breadmaker Hot Cross Buns

Sun, 12 Apr 2009 02:06:05 -0400

The wonderful thing about breadmakers is they cut all the tedious bits out of making an enriched dough, but all homemade hot cross buns are in a different league from anything you can buy. -- posted by Lostfairy

Cherry Bakewell Cake

Thu, 23 Apr 2009 01:34:54 -0400

One of my culinary discoveries since moving to the UK is the Cherry Bakewell Tart. They are just so yummy and feel very British to eat. So, when I saw this cake version in BBC Good Food magazine I simply had to add it for sometime when I am allowed to cheat on my diet and there are other people to share it so that I don't eat the whole thing myself! -- posted by Sarah_Jayne

Tiny Toads in the Hole

Thu, 23 Apr 2009 01:35:08 -0400

Toad in the hole is one of those British dishes with a name that make most outsiders giggle. Really though it is just sausages baked into a batter - yummy. These are a tiny bite sized version much like pigs in a blanket. -- posted by Sarah_Jayne

Chip Shop Curry Sauce

Fri, 24 Apr 2009 10:27:19 -0400

In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne

Chive and Parsley Mashed Potatoes

Sun, 10 May 2009 19:50:12 -0400

These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine. -- posted by Sharon123

Brioche Bread and Butter Pudding

Tue, 12 May 2009 00:50:45 -0400

This is a delicious version of an old dessert, and is very simple to make. -- posted by feileacan

Carrot Cake - the Best in the World!

Wed, 13 May 2009 22:05:34 -0400

This recipe falls somewhere between carrot and passion cake. It is called The Best in the World, because that is what everyone says before asking for the recipe. However, it is very simple to make! -- posted by Lostfairy

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Fri, 15 May 2009 10:56:04 -0400

A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!! -- posted by French Tart

'stir and Make a Wish' Christmas Pudding

Thu, 21 May 2009 10:21:52 -0400

A fruity christmas pudding that is not too rich or heavy. I have been making this recipe year after year. Traditionally the pudding should be made on 'Stir up sunday' which is the suday before Advent ( sometime at the end of November). Everyone in the house should stir the pudding and make a wish. This recipe is enough to make 2 puddings of 2 pints, of course you can half the recipe but I love giving one away as a gift. Start 3-4 days before because the fruits need soaking to soften. -- posted by Wild Thyme Flour

Soda Bread With Dark Chocolate and Candied Orange Peel

Sun, 31 May 2009 20:14:23 -0400

Bon Appetit, April 2005. Wonderful combination of orange and dark chocolate. Great for a tea or brunch. -- posted by swissms

Cornish Hens With Cornbread Stuffing

Tue, 16 Jun 2009 14:00:53 -0400

Shake up tradition a little and serve these for Thanksgiving or anytime! Everyone loves to have their own little bird stuffed with moist, delicious cornbread stuffing. This is an easy dinner to make for a party! You can make your own cornbread or use store-bought. Adapted from Barefoot Contessa At Home cookbook. -- posted by Sharon123

Raspberry Syllabub (Drink)

Mon, 22 Jun 2009 12:07:37 -0400

From "The Pheasant Inn" in Cumberland. A traditional English dessert. They are usually made a few hours in advance to let the liquid and cream seperate. -- posted by kellychris

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Tue, 30 Jun 2009 11:30:22 -0400

Just the job when it is hot and humid, a simple and elegant dessert to finish off a special summer dinner party outside and under the stars! This is also a wonderful accompaniment for fresh summer berries or gently poached fruits. Try to make sure that you give these little syllabubs plenty of time to chill and set before serving. Serve with a squirt of Chantilly cream and some fresh Lemon Verbena leaves as a garnish. Lemon Verbena is a very lemony herb, think of fizzy lemon sherbet (as in Barratts Sherbet Dipper) and you will have an idea of the taste! -- posted by French Tart

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Auberge French Lavender Marinade for Beef, Lamb or Chicken

Tue, 30 Jun 2009 11:48:01 -0400

A wonderful marinade for beef, lamb or chicken; this marinade is suffused with the flavours and smells of summer, minus the sound of the bees buzzing! Allow the meats to marinate all day or overnight for a more pronounced flavour as well as being extra moist and juicy. Culinary lavender essence can be bought at specialist cook's shops online or at your local lavender farms. If you cannot get hold of culinary lavender essence, use a handful of lavender flowers, lightly crushed. -- posted by French Tart

Lemon Verbena Ice Cream from a French Country Herb Garden

Tue, 30 Jun 2009 11:53:00 -0400

I grow many old fashioned and unusual herbs in my garden in France, and although many people know Lemon Balm, Lemon Verbena is not so well known, which is such a shame! For me the flavour is MUCH more lemony and intense than Lemon Balm - think lemon sherbet, and you have a good idea of what to expect! The plant has graceful pointed leaves that are a gorgeous pale green in colour. Just scrunching a leaf in your hand to release the aromas can help fatigue or a headache. This is an ice cream I came up with to refresh and revive even the most jaded of palates refreshing and with an amazing lemony zing! You should be able to source Lemon Verbena at any good Farmer's Markets - alternatively, make friends with someone who grows it! (Prep time includes the time to infuse the leaves to extract the flavour.) -- posted by French Tart

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Old-Fashioned Lemon Verbena Lemonade Syrup

Sun, 05 Jul 2009 12:32:42 -0400

Pull up a hammock, select a good book and make a jug of this cooling lemonade to refresh you as you gently sway and wile away the long, hot hours! A simple zingy lemonade syrup that is added to water to dilute and is compulsory for hot, humid days! Lemon Verbena is one of my favourite herbs and is a welcome addition to my walled herb garden here in France. The syrup is also amazing if poured over ice creams and summer berries for a tangy citrus flavour. Add an attractive label and a sprig of lemon verbena leaves for a thoughtful summer gift. -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

British Fig Rolls - Almost Better Than Shop Bought!

Sun, 12 Jul 2009 09:47:22 -0400

This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.) -- posted by French Tart

Fish and Chips Bits

Sun, 12 Jul 2009 10:03:25 -0400

A traditional pub treat as an appetizer! Sprinkle with malt vinegar and salt for an authentic touch. When deep frying, the most important thing to monitor is the oil temperature. If you don't have a fryer with a thermostat, go to your local kitchen shop and purchase a good quality deep fry thermometer. From an old newspaper clipping. -- posted by Molly53

Chicken Salad in a Creamy Chive and Lovage Dressing

Mon, 13 Jul 2009 15:55:21 -0400

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information! -- posted by French Tart

Fresh Fig and Ginger Chutney from the Auberge

Mon, 13 Jul 2009 17:06:24 -0400

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruits rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese. -- posted by French Tart

Lemon Curd

Tue, 14 Jul 2009 01:26:46 -0400

On scones of course, but also "eat-it-with-a-spoon" good. Try it as a cake filling, or topping fruit quickbreads or English muffins. -- posted by Corvina

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Lemon Lavender Posset

Sun, 19 Jul 2009 15:52:12 -0400

Wonderful dinner party dessert -- so easy! You may also wish to add fresh seasonal fruits such as raspberries or strawberries, dusted with confectioner's sugar. Preparation time includes a four hour chill time. Adapted from an 'A la Carte with Lee White' recipe. -- posted by BecR

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Sun, 19 Jul 2009 20:32:34 -0400

This is a wonderful, light summery dessert, which never fails to please my guests, as well as my family and friends! Fresh peaches are soaked in sweet Sauternes with angelica leaves and lavender flowers tucked amongst them. Angelica is an interesting, aromatic tasting herb, and although I normally only use the stems to candy or crystallise (Recipe #248003) I have discovered that the leaves also make a great accompaniment when used with fresh fruit. Try to serve this fresh fruit salad in a large clear glass bowl for maximum impact; it just looks so pretty with the light shining through the fruit, juices and herbs! I find that the only thing that is needed to serve this is a good dollop of crème fraiche. I have also made this with apricots and melon for a slight change. I like to use a combination of white and yellow peaches for this recipe but please use local and fresh peaches regional to your area. Prep time includes the minimum "soaking" time. I have not tried this with tinned peaches, but suspect that they may be too "soft" to hold their shape for prolonged soaking. -- posted by French Tart

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

Sun, 26 Jul 2009 10:12:12 -0400

A delicious and different way to use sorrel leaves - sorrel is usually used in soup and omelette recipes. These little herb tarts are so summery and make wonderful picnic food, as well as interesting appetisers. I have wild, woodland and cultivated sorrel in my garden, but prefer the tangy almost lemon and vinegar taste of wild sorrel leaves in these little tarts. Serve these warm or at room temperature with lightly dressed salad leaves and a glass of crisp, chilled Chablis or Chardonnay. Notes on using sorrel leaves: Sorrel is one of those ingredients that feature all too rarely in our kitchens, yet its bite and acidity make it one of summer's top temptations. When you're cooking the larger, mature leaves, strip out and discard the stalks, just as you would with spinach, before cooking. Avoid aluminium or cast-iron pans, though, because the oxalic acid in the leaves reacts with the metal and affects the flavour. -- posted by French Tart

River Cottage Sorrel Pesto With Goat's Cheese

Tue, 28 Jul 2009 02:10:48 -0400

Tangy, freshly made pesto with sorrel leaves and goat's cheese. A WONDERFUL recipe from River Cottage and Hugh Fearnley-Whittingstall, and one that I use regularly! This pesto is stunning when added to gnocchi and all types of pasta, as well as grilled chicken and fish. So simple and full of summer flavours! It also makes a great gift for a dinner party host/ess, or for a foodie friend; put the pesto in an attractive jar with a recipe suggestion label and a wooden spoon. -- posted by French Tart

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:35 -0400

A wonderful recipe that I discovered on a recipe card from Wold's Way Lavender Farm in North Yorkshire, England! This magical lavender farm is just down the road from my parent's house and is high on my "must visit" list when I go home to England. I have found that this tea is a miracle worker for headaches, head colds and colds in general........the soothing honey helps sore throats whilst the lemon contains essential vitamin C, and the lavender provides a calming and refreshing element to this herbal tea or tisane. Although this is mainly served hot, I have made this during the summer months as an iced tea, as it's perfect for hot, sultry days. -- posted by French Tart

Lavender and Strawberry Fruit Cup from Wolds Way Lavender Farm

Tue, 04 Aug 2009 02:14:53 -0400

A boozy lavender fruit cup made with vermouth, herbs and fresh strawberries! How good is that! This is another gem of a recipe that I discovered on a recipe card from Wolds Way Lavender Farm in North Yorkshire, England which is just 10 minutes from my parent's cottage. The delicately flavoured drink is the perfect way to unwind after a long, hard day........It is almost better than Pimms, and, as Pimms is my favourite summertime tipple, that is really saying something! Sit back, relax, sip and enjoy! -- posted by French Tart

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Maids of Honour - Traditional English Custard Cheesecake Tarts

Tue, 25 Aug 2009 16:18:35 -0400

These old fashioned English tea tarts are somewhere between cheesecake and custard, and are similar to those served at the Maids of Honour tea rooms in Richmond, Surrey, England (the official recipe is a closely guarded secret) since the early 18th century. I prefer a shortcrust pastry shell, but you may use a puff pastry if you prefer---9 ounces of packaged puff pastry should be sufficient for the job. Recipe is slightly adapted from one found in a Nigella Lawson cookbook. -- posted by BecR

Easy Mango Chutney Salmon

Fri, 28 Aug 2009 09:19:21 -0400

I was looking for ways to use up that part used open bottle of mango chutney that always appears to be lurking in the back of my fridge. I threw this together to see what would happen and we actually rather enjoyed it. -- posted by Sarah_Jayne

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

Traditional Jersey Bean Crock: the Original Baked Beans

Tue, 01 Sep 2009 14:25:13 -0400

Jersey is the largest of the Channel Islands.The island is usually the hottest place in the British Isles during the summer months, with the temperature averaging a few degrees higher than the mainland. As the island is neither part of the EU or the UK, it is a popular 'duty-free' destination. Jersey has a rich and varied history, with several wars and invasion attempts over many centuries.The island was part of the Duchy of Normandy in the 10th century and became part of the Anglo-Norman realm in 1066. The island's history is reflected in the French road names and typical Jersey surnames, as well as in the many historical French artefacts and monuments that can be found around the island. This is a traditional recipe, and no self-respecting Jersey woman would be without her earthenware bean crock, or casserole, in which to cook one of the most filling and tasty of all the island's recipes. So popular was this bean dish that every farmhouse had its bundles of drying French beans hanging from the rafters waiting to be shelled in the long winter evenings. Town folk used to hang their beans in the garage. For some Islanders this was a traditional supper dish; others had it for Sunday breakfast. Mr. Heinz is supposed to have taken the idea for his famous baked beans from the bean crock of Jersey emigrants in Canada. Prep time includes the overnight soaking for the beans. (This adapted recipe is originally from the Jersey Tourism Website.) -- posted by French Tart

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Singin' Hinnies - Northumbrian Tea-Time Griddle Cakes/Scones

Wed, 02 Sep 2009 03:04:32 -0400

Served warm and oozing with butter, these fabulous fruity griddlecakes make a great treat for breakfast or afternoon tea. I remember my grandmother making these when I was little; she lived in a very old stone cottage in Northumberland, and made these on a huge cast iron black griddle, or girdle as they were also called! We used to eat them hot from the griddle, with butter in front of a roaring wood fire during the winter months. Singin' hinnies are a type of fried fruit scone or griddle cake, so called as they 'sing' and sizzle whilst cooking. 'Hinny' is a Northern term for endearment used especially to children - my grandmother used to call me "hinny". Similar to singin' hinnies are Northumbrian griddle cakes, also known as Gosforth gridies. If you are making them for a childrens party or at Christmas, put coins that have been briefly boiled, then wrapped in greaseproof paper, in the middle of some of the singin hinnies. -- posted by French Tart

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Terrific and Tasty Tidy Friday Pan Fry!

Wed, 09 Sep 2009 17:41:32 -0400

Another BRILLIANT idea from Nigel Slater and his new programme, "Simple Suppers". I love the idea of this, and can see all sorts of possibilities for what to "raid" from the fridge at the end of the week. I like his suggestions for bacon and bangers, and especially when served with crisp, green cabbage. An excellent, hearty supper dish and one that would be great for the children too - the greens being "hidden" amongst all the spuds, bacon and sausages etc! (By Nigel Slater. From Nigel Slater's Simple Suppers.) -- posted by French Tart

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- posted by College Girl

Top Tomato Soup

Fri, 11 Sep 2009 10:48:15 -0400

Late summer, when luscious vine-ripened tomatoes are available, is the perfect time to make this soup. The recipe was found on the Toronto Star website and adapted from Sam Stern's Cooking Up a Storm: The Teen Survival Cookbook. Stern is a British kitchen prodigy. The soup may be eaten warm or cold. -- posted by Dreamer in Ontario

Hot Crossed Buns

Mon, 14 Sep 2009 13:46:28 -0400

This recipe has been in my family at least a Hundred years. I remember every Easter as a little Girl my Gram having these ready when we woke up. -- posted by GingerlyJ

London's Borough Market Chocolate Brownies

Fri, 18 Sep 2009 10:50:00 -0400

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies. -- posted by French Tart

Queen Victoria's Brown Windsor Soup

Mon, 21 Sep 2009 13:19:28 -0400

The very soup reputed to have built the British Empire and one that was oh-so-fashionable in Victorian and Edwardian times! This soup was served daily, until recently, in the dining cars of British Rail. This classic hearty soup was also very popular at the castle (Windsor) in the nineteenth and early twentieth centuries. Queen Victoria was particularly fond of it, and it regularly appeared on state banquet menus. However, this recipe has not had very good press over recent years - drab tinned brands and indifferent, greasy soups served in some lower end restaurants have given it a bad culinary name! I hope to redress that with this authentic recipe from Windsor in Berkshire, England - home to the Royal Windsor Castle. A rich and hearty soup, this makes a meal in itself when served with crusty bread, scones or bread rolls. -- posted by French Tart

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Double Peppermint Bark

Fri, 25 Sep 2009 01:08:23 -0400

Based on a recipe from the McCormick spice company. I havent tried this yet. -- posted by mersaydees

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Yorkshire Pudding With Onions

Wed, 14 Oct 2009 14:08:38 -0400

This is my spin on the traditional english dish -- posted by GingerlyJ

Crunchy Veggie Deviled Eggs

Fri, 16 Oct 2009 15:18:24 -0400

These deviled eggs are akin to egg salad. You get a nice crunch and freshness from the celery and onion. The pepper adds a delightful splash of color, very festive for Thanksgiving or Christmas. I adapted this recipes from The Deviled Egg Gourmet. -- posted by Sharon123

A Little Bit Spicy Deviled Eggs!

Tue, 20 Oct 2009 13:12:13 -0400

These deviled eggs are just a little bit spicy! Add your favorite hot sauce(chipotle is really good) and enjoy! Adapted from The Deviled Egg Gourmet. -- posted by Sharon123

Hannah Obee's Salted Caramel Chocolate Cake

Mon, 02 Nov 2009 10:53:55 -0500

This cake is unreal! It is so scrumptious and I only allowed myself a tiny taste! Delizzzzous! Thi cake is one of the final three in the 20th birthday cake competition at BBC Good Food. This dark, rich, moist delectable cake is one of the desserts we are serving for our Thanksgiving Dinner. All family members are invited and we fill up the DR, the patio off the DR, the two lobbies and the hallways! Good Food magazine, November 2009 issue.:) The recipe calls for golden syrup and since the recipe is English, I think it called for Lyle's Golden Syrup. I know it can be found in NYC & other large cities - we found it in a specialty store here in South Miami. A good substitute - Steen's Cane Syrup - good luck. That is what came up when I googled it ;) -- posted by Manami

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Christmas Plum Pudding

Mon, 16 Nov 2009 01:02:04 -0500

I grew up eating plum pudding at Christmas. We used to scour three states to buy the canned stuff before it got sold out. Then I was given this recipe by a friend, and commercial plum pudding has not crossed my lips again. It is well worth the time it takes to gather the ingredients and make the pudding. -- posted by cookcathy

Popovers

Fri, 20 Nov 2009 16:38:50 -0500

Based on a recipe from one of my very first cookbooks: The Encyclopedia of Creative Cooking. These are very nice popovers, and go well with prime rib of beef, in which case I substitute the beef fat renderings for the shortening. -- posted by mersaydees

Louise Read's Coffee-Crunch Cake

Sun, 22 Nov 2009 18:30:39 -0500

This recipe pairs a nutty meringue with coffee-flavored Victoria sponge, the ultimate holiday, special occasion, or birthday cake. No wonder it made it into the top 3 in the 20th Birthday Cake Competion at bbcgoodfood.Now, I know why the English rave about their Victoria sponge - it is luscious and pleasant tasting! :) -- posted by Manami

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Apricot & Hazelnut Stuffing

Fri, 27 Nov 2009 09:25:52 -0500

Fantasic as part of the meal - so much more than just a stuffing for the turkey. -- posted by English_Rose

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Sat, 28 Nov 2009 14:49:09 -0500

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Delia Smith's Gratin of Celery With Stilton

Sat, 28 Nov 2009 18:09:43 -0500

I saw this recipe in Marks and Spencer's 2009 Christmas leaflet. It looked really interesting and I wanted to put it somewhere for future use. Stilton is a strong cheese like a blue cheese. So, if you can't find Stilton you can probably use blue cheese. She says that it could be either a side dish or a main vegetarian dish over brown rice. -- posted by Sarah_Jayne

Marmite and Cheese Bread

Sun, 29 Nov 2009 21:18:09 -0500

Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time. -- posted by Sharon123

Christmas Leftover Pie

Mon, 30 Nov 2009 14:10:59 -0500

The perfect way to make the most of the festive turkey roast! -- posted by English_Rose

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Pot Roasted Guinea Fowl With Calvados Cream and Apples

Wed, 09 Dec 2009 18:24:17 -0500

a delia smith recipe featured in the dec 2009 sainsburys magazine, i collect cook books, ive got her how to cook and i still go back to it cos although i can make you vegan cupcakes, setain, roast pheasant, barley and porcini muchrooms and risottos, i always forget how long to cook my egg for, she makes it perfect every time. this was published in mag as an alternative at xmas -- posted by pornstarbarbie

Celery Soup With Stilton (Delia Smith)

Sat, 12 Dec 2009 16:23:28 -0500

this is from asda magazine Dec 2009 not made yet but plan too, i like delia she is relaible and just a little decadent -- posted by pornstarbarbie

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Best Turkey in the World - Jamie Oliver.

Fri, 18 Dec 2009 01:42:52 -0500

This looked so fab on his Christmas TV special. I am making it for christmas lunch this year, and a few other of the recipes provided. Cannot give a guarantee that it will be as brilliant as it seems, but fingers crossed it is. I'll post the recipe for the stuffing too, but I guess you can use any favourite recipes for stuffing you like if you want to. Make the butter and apply the night before cooking. The amount of butter required will depend on the size of the bird. For a 6 kilo turkey, around 150g-200g is used. approx 30 minutes per kilo on 400 plus 20 minutes at the end. Preparation time based on preparing the butter, spreading it, and packing the turky with stuffing. No refridgeration time, or stuffing prep. Cooking time based on a 5-6 kilo turkey. -- posted by JinxTheCat

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf

Fri, 18 Dec 2009 17:49:04 -0500

A wonderful stuffing recipe for your turkey or indeed lamb, beef or game birds - this is baked in a bread (loaf) tin and looks very impressive when turned out, as well as being easy to slice and serve. It can also be served as an alternative type of "meatloaf" with salad, pickles and chutneys........or even better, in sandwiches. I have also made this as a vegetarian option, leaving out the sausage meat and adding more breadcrumbs to the stuffing loaf. -- posted by French Tart

Truly British Brandy Butter: for Festive Figgy and Plum Pudding!

Sat, 19 Dec 2009 18:07:31 -0500

Make your own brandy butter to smother over delicious, homemade Christmas Figgy or Plum pudding, and in only 5 minutes with this easy recipe,..........no Christmas table would be without this "naughty but nice" accompaniment! This is also wonderful when served with hot mince pies......prise open the pastry lids and dollop some brandy butter inside, preferably when they are warm, so the brandy butter runs through the pies! This makes a great gift - pack the brand butter into an attractive pot and add serving instructions. . -- posted by French Tart

After the Party is Over! Refreshing Detox Fresh Fruit Salad

Sun, 27 Dec 2009 14:50:57 -0500

A wonderful brunch recipe for the morning after or when you need an early boost for a busy day ahead; although this is super healthy and refreshing, I have also served this as the dessert dish for a buffet, BUT with champagne as the liquid instead of orange juice! (Just another idea for dressing this fresh fruit salad up with frills!) This is not only healthy, but it is SO festive and colourful - my photo shows the one I made this Boxing Day (26th December), I usually add kiwi fruit too, but we had run out of them.......oooops! My quantities listed here make enough for 6 to 8 people, but this can be increased as well as reduced to suit personal requirements. I normally serve this with crème fraiche or vanilla yoghurt, but its also wonderful when served naked, the salad that is, not me! The fruits I have suggested are rich in vitamins and antioxidants for a quick mental boost, as well as a rapid detox to aid recovery after a heavy night or after indulging in rich food, but please do adapt this to your own seasonal and local produce if you wish. -- posted by French Tart

Frozen Festive Vodka or Tequila Bottles With Herbs and Berries

Mon, 28 Dec 2009 17:05:20 -0500

Another GREAT Jamie Oliver recipe, and one that I am preparing for New Year's Eve! Jamie says you can use any spirits or liquor, but he suggestes vodka and tequila in his recipe. These bottles look SO festive and pretty, I plan to use holly, berries, bay leaves, fruit slices, ivy and woody herbs for my bottles this year. DO check that the liquor bottle fits INSIDE the plastic water bottle first! This recipe idea for serving liquor originates from Scandinavia. (Prep time is for freezing the bottles.) -- posted by French Tart

Glorious Vegetarian Gravy for Roast Dinners

Tue, 29 Dec 2009 01:31:46 -0500

This gravy was invented by me to go along with those yummy roast dinners vegetarians are often excluded from. Whenever my parents are doing a roast beef, turkey or pork, I usually make a Quorn roast for myself and all the other side dishes can be enjoyed just the same! Our family generally does Yorkshire puddings (the best!), Brussel sprouts, roast & mashed potatoes, green beans, and sometimes even baked stuffing. This gravy is juicy, like one you'd get from pan drippings - not thick or heavy. It's full of alcohol, so possibly not for children if that's a concern. Enjoy! It's a delight. -- posted by MontrealJulia

Old English Wassail

Wed, 30 Dec 2009 10:55:56 -0500

This sounds like the perfect thing for New Years and imagine how your home will smell - heavenly! If making a 1/2 batch, I see no reason this couldn't be made in a slow cooker. From our local television news station, WCTV. Submitted by Chef Kevin Keating of Kesier University. -- posted by Kat's Mom

Golden Tea Buns (Sally Lunn Bunns)

Sat, 02 Jan 2010 16:51:48 -0500

This recipe is different from the other recipes posted in that it calls for heavy cream. Published in Gourmet magazine, November 1992. These buns are easy to make, no kneading. -- posted by swissms

Beef Wellington Appetizers

Sat, 02 Jan 2010 23:44:43 -0500

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks. -- posted by *Kathy*

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Monday Supper! Curried Lamb and Chutney Rissoles/Patties

Mon, 25 Jan 2010 11:13:25 -0500

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy! -- posted by French Tart

Turkey and Earl Grey Honey Butter Tea Sandwiches

Sat, 30 Jan 2010 15:35:28 -0500

You don't have to be British to enjoy these wonderful tea-time sandwiches! From about.com. -- posted by BecR

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Sugar-Crusted Popover Puffs

Thu, 04 Feb 2010 21:33:10 -0500

David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts. -- posted by Sharon123

Elegant Tarragon and Tomato Butter Tea Sandwiches

Mon, 08 Feb 2010 09:56:30 -0500

These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter. -- posted by French Tart

Victorian Watercress Tea Sandwiches for High Tea and Picnics

Mon, 08 Feb 2010 10:20:30 -0500

During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have inlcluded a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then! -- posted by French Tart

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR

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Brioche Bread and Butter Pudding

Carrot Cake - the Best in the World!

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

'stir and Make a Wish' Christmas Pudding

Soda Bread With Dark Chocolate and Candied Orange Peel

Cornish Hens With Cornbread Stuffing

Raspberry Syllabub (Drink)

Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Auberge French Lavender Marinade for Beef, Lamb or Chicken

Lemon Verbena Ice Cream from a French Country Herb Garden

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Old-Fashioned Lemon Verbena Lemonade Syrup

Old-Fashioned English Summer Berry Jelly and Ice Cream!

British Fig Rolls - Almost Better Than Shop Bought!

Fish and Chips Bits

Chicken Salad in a Creamy Chive and Lovage Dressing

Fresh Fig and Ginger Chutney from the Auberge

Lemon Curd

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Lemon Lavender Posset

Fresh Peaches in Sauternes Soak With Angelica and Lavender

Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese

River Cottage Sorrel Pesto With Goat's Cheese

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Lavender, Lemon and Honey Tea from Wolds Way Lavender Farm

Lavender and Strawberry Fruit Cup from Wolds Way Lavender Farm

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Maids of Honour - Traditional English Custard Cheesecake Tarts

Easy Mango Chutney Salmon

Grandmother's Strawberry Jam

Traditional Jersey Bean Crock: the Original Baked Beans

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Singin' Hinnies - Northumbrian Tea-Time Griddle Cakes/Scones

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Terrific and Tasty Tidy Friday Pan Fry!

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Top Tomato Soup

Hot Crossed Buns

London's Borough Market Chocolate Brownies

Queen Victoria's Brown Windsor Soup

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Double Peppermint Bark

Tangy, Zesty Oil and Vinegar Potato Salad

Yorkshire Pudding With Onions

Crunchy Veggie Deviled Eggs

A Little Bit Spicy Deviled Eggs!

Hannah Obee's Salted Caramel Chocolate Cake

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Christmas Plum Pudding

Popovers

Louise Read's Coffee-Crunch Cake

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Apricot & Hazelnut Stuffing

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Delia Smith's Gratin of Celery With Stilton

Marmite and Cheese Bread

Christmas Leftover Pie

Festive Sugar Plums - Old Fashioned Sweetmeats

Jewel Studded Holiday Fudge With Ginger and Cranberries

Pot Roasted Guinea Fowl With Calvados Cream and Apples

Celery Soup With Stilton (Delia Smith)

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Best Turkey in the World - Jamie Oliver.

Buttered Pecan, Cranberry and Apricot Sausage Stuffing Loaf

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Pain DÉpices - Spiced French Gingerbread Loaf With Honey