Recipezaar: Scottish,Comfort Food recipes

Caramel Banana Upside Down Tart

Tue, 15 May 2007 21:17:37 -0400

this make a great dessert and is so easy and tasty. -- posted by bevs kitchen

Remains of the Day - Fish Burgers With Fresh Herbs

Tue, 22 May 2007 22:02:31 -0400

Remains of the day - a light supper dish made from left overs! I had fish and mashed potatoes left after a lovely lunch - so, I decided to make one of our favourite comfort food dishes, fish cakes.......I added a few fresh herbs from the garden, a toasted bun, tartare sauce, lettuce (also from the garden) and we had a delicious light supper! You could of course also have these fish cakes with a salad, chips (French fries) or a baked potato - but we love them served in the style of a fish burger!! -- posted by French Tart

Scottish Clapshot

Thu, 24 May 2007 16:49:58 -0400

Great sidedish to serve with any good Scottish meal. I found this tasty recipe in a cookbook by Sue Lawrence. -- posted by Happy Hippie

Fife Miner's Stew

Mon, 28 May 2007 22:15:12 -0400

Serves four hungry miners! For about a century, until the 1970s, this dish was a tradition in most Fife miners' homes for a late Sunday breakfast after church, their only day off. This recipe is a little more elaborate than the original - serve it with scones, mash or baked potatoes. From A Cook's Tour of Scotland by Sue Lawrence. -- posted by English_Rose

Scotch Broth

Wed, 30 May 2007 17:56:57 -0400

This is from 1000 Great Recipes. Posting for ZWT3. Sustaining and warming, this traditional Scottish soup makes a delicious winter soup anywhere in the world. -- posted by dicentra

Fish Sausages

Mon, 25 Jun 2007 13:37:30 -0400

This recipe is similar to fishcakes. It is based on one found in a cook book produced in 1946 by that stalwart of traditional cooking, the Scottish Women's Rural Institute. The quantities below are sufficient for 4 people. -- posted by English_Rose

Scottish Broth

Tue, 26 Jun 2007 11:22:28 -0400

A traditional recipe for "Scotch Broth", especially warming here on the North East coast of Scotland. -- posted by Amanda in Aberdeen

Spiced Elizabethan Pork and Fruit Casserole

Mon, 02 Jul 2007 17:58:19 -0400

The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley. -- posted by French Tart

Good Old Fashioned English Chip-Shop Style Chips!

Thu, 05 Jul 2007 11:07:35 -0400

The first "chips" were pieces of bread, which were replaced with potatoes during wheat shortages. The first "chippies", a colloquial slang term for a Fish and Chip shop, were Lees's in Mosley, Lancashire, and Malin's in London's East End - opened for trade in the 1860s. During the Second World War, the minister of food wouldn't ration fish and chips because they provided good, cheap nourishment! It is traditional to serve chips piping hot with salt and malt vinegar! -- posted by French Tart

English Cottage Garden Gooseberry and Lavender Crumble

Sun, 15 Jul 2007 22:52:51 -0400

A traditional English cottage garden gooseberry crumble, but with lavender added; lavender goes so well with gooseberries, which are one of my favourite fruits. My grandparents used to specialise in numerous varieties of goosberries - and, I remember playing amongst the bushes when I used to go and stay with them, in their very old cottage in Northumberland, England! Happy memories - especially my grandmother's gooseberry crumble! This is based on my grandmother's crumble recipe - but, with my addition of the lavender. -- posted by French Tart

Beef Noodle Bake

Thu, 26 Jul 2007 18:06:31 -0400

This recipe was brought over from Scotland. This is recipe that found in TOH. -- posted by diner524

Cock-A-Leekie Risotto With Bacon

Mon, 06 Aug 2007 11:56:44 -0400

This recipe puts a hearty Scottish accent on Italy's risotto with tasty pieces of chicken, leeks, and bacon. -- posted by English_Rose

Bridget Jones's Turkey Buffet Curry in a Hurry!

Tue, 07 Aug 2007 22:58:02 -0400

This is another one of my daughter's student recipes! She made it up one evening, when deciding what to have for supper, based on her fridge and storecupboard contents!! She has cooked it for us at home, and now I have decided to post it on Zaar, as it is such an easy and inexpensive recipe! Obviously home-made curry powder is always best - but any good quality curry powder will do; this is a curry in a hurry, and aptly named in honour of Bridget Jones's Turkey Curry Buffet, the annual event that she is forced to attend at her parent's house every New Year's Day! Have fun and enjoy! -- posted by French Tart

Steak Balmoral and Whisky Sauce from the Witchery by the Castle

Tue, 07 Aug 2007 22:59:57 -0400

This recipe hails from one of my favourite restaurants, "The Witchery - By The Castle" in Edinburgh, Scotland, which is towards the top up the hill near the gates of Edinburgh Castle. The restaurant is located in a very old and atmospheric building where the "Old Hell Fire Club" used to hold their meetings. The Witchery serves this delicious steak there, called Steak Balmoral, which has the most divine whisky sauce I have ever tasted! Serve this steak with chips (French fries), boiled, jacket or steamed new potatoes and seasonal greens or a tossed salad. The sauce is uniquely famous for its stunning simplicity - no need for onions or garlic, the cream, mustard, mushrooms and whisky tick all the taste boxes! More information from the restaurant's web-site: Located in an historic sixteenth-century building at the gates of Edinburgh Castle, James Thomson's Witchery is the most atmospheric and spectacular dining destination in the city. A unique location,stunning interiors and superlative food, wine and service create memorable and magical dining experiences for locals, visitors and celebrities alike. Ewan MacGregor, Michael Douglas, Catherine Zeta Jones, Jack Nicholson and Clarissa Dickson Wright have all succumbed to its charms, with Andrew Lloyd Webber calling it the prettiest restaurant ever! Originally built for an Edinburgh merchant in 1595, this historic building on the Royal Mile now includes the jewel-like Witchery diningroom, the spectacular Secret Garden and a collection of totally indulgent and opulent suites on the floors above and in an adjacent historic building. (This recipe is the authentic recipe from the restaurant's web-site.) -- posted by French Tart

Podgy Porridge

Wed, 15 Aug 2007 15:43:42 -0400

The ultimate warming and comforting breakfast! However if guilt takes over and you don't want to go the whole hog, try a less podgy version of the porridge using semi-skim or skim milk. You can add extra milk in place of the cream at the end of the cooking time. -- posted by English_Rose

The Nation's Favourite - Podgy Porridge!

Thu, 16 Aug 2007 13:32:50 -0400

This recipe is one that I have been making for ages at home, however, this particular recipe, is the one that was published in The Nation's Favourite Food cookbook, a poll run by the BBC to "capture" the Nation's best loved and top 100 recipes - the Nation being the Great Britain. Jo Pratt is the author of this recipe, but, I have tweaked a bit here and there, to my own personal tastes! Enjoy a bowl of Podgy Porridge on a cold and wet winter's morning! I have added a Non-Podgy version at the end of the recipe as well! -- posted by French Tart

The Great British Bacon Butty - Bacon Sandwich

Sun, 19 Aug 2007 23:11:36 -0400

The news is out - scientists at my old university, (Leeds University in West Yorkshire) have discovered the PERFECT way to make a "Bacon Butty", that quintessential British sandwich, and they have devised a mathematical formula for it!! The bacon butty is one of my FAVOURITE sandwiches of all times.......especially when doused in HP Sauce or Worcestershire Sauce! Here is my method - it's hardly a recipe, more of an idea and an assembly job! I have posted their mathematical formula at the end of the recipe - my formula is: Eat your bacon butty whilst its still hot and crispy!! Please increase the quantities as needed. I like to use smoked bacon, but any good quality dry cure bacon will be fine. -- posted by French Tart

Granny Fraser's Lentil Soup

Wed, 29 Aug 2007 20:00:03 -0400

A is a surprisingly delicious simple healthy hearty lentil soup recipe from my Grandmother, and it's so cheap to make. -- posted by Chef #572581

Crispy Chicken ( the Best and Easiest)

Sun, 02 Sep 2007 15:06:55 -0400

my kids just love this chicken dish. very easy to make no fussy ingredients -- posted by bevs kitchen

Old Fashioned Lovage and Potato Soup

Mon, 17 Sep 2007 20:21:08 -0400

A family favourite in our household.....a creamy and easy soup which needs nothing more than good crusty rolls or home-baked bread to serve with it. This travels well in a Thermos flask making it an ideal and comforting soup to take on a picnic. This recipe is based on a Historical 16th/17th Century recipe, no milk was added then - it was made with stock only. -- posted by French Tart

English Toffee Apple Bread and Butter Pudding

Mon, 24 Sep 2007 23:03:09 -0400

Just in time for autumn and Halloween - this delicious pudding is a real winner, with the subtle taste of toffee and apples all cooked together in a bread and butter pudding! I found this recipe in a cookery leaflet promoting English apples, and it is now one of our favourite puddings for the cooler months. I have given a variety of breads/yeast cakes to use; although I have made this with all of the choices on offer, my favourite still remains the brioche - I am sure croissants would work very well too. -- posted by French Tart

Scrummy Very Rich Easy Bread Pudding

Wed, 26 Sep 2007 17:15:18 -0400

It was cold one night, and I didn't feel so great...so here it is...pure comfort food. Enjoy, leave out the brandy if you want...just on bad days it's nice knowing it's there :) -- posted by MSR

Shepherd's Pie

Wed, 26 Sep 2007 20:29:49 -0400

Many chefs would argue that this should be called "Cottage Pie" since it calls for beef rather than lamb but I've never heard of it being made without meat! Personally, I think this is an excellent dish, full of flavour Although not included in the original list of ingredients, I tossed in a handful of frozen peas & corn before assembling - leftover veggies could also be used. This recipe was created by Toronto's own Lucy Waverman & published in the Autumn 2007 edition of Food & Drink magazine. Thank you Lucy! -- posted by CountryLady

Bubble and Squeak - Traditional British Fried Leftovers!

Mon, 01 Oct 2007 18:43:07 -0400

I make this so often, that I thought it was about time I posted the recipe! This amusingly named dish is basically traditional British fried leftovers, and probably enjoyed more than the original vegetables were I think! In fact, I have been known to cook the vegetables in order to make the Bubble and Squeak! The name is thought to originate from the noise it makes whilst cooking in the frying pan - bubbling and squeaking, whatver the reason, this simple dish is delicious and a wonderful way to "fry up" your leftover spuds and greens! I like to season mine with lots of freshly ground black pepper. This is a traditional post-Christmas breakfast dish - but don't wait until then to make this. Excellent if served as part of an English breakfast with bacon and eggs, or as a light supper dish. -- posted by French Tart

Rustic Flower Pot Bread Loaves or Bread Rolls

Thu, 04 Oct 2007 01:17:31 -0400

These Flower Pot bread loaves or bread rolls will certainly be a point of conversation and no doubt bring gasps of pleasure and admiration when you serve them! Moreover, they are so easy to make especially if you start your dough off in a bread machine. Bread was originally baked in terracotta or clay pots, so these are not so different from old fashioned bread made many years ago. You must make sure your flower pots are seasoned before you bake in them, but once they are seasoned they are ready to be used over and over again. I have added a list of suggested extras, and I always like to sprinkle mixed seeds on top of these - they almost look like seeds that have been sown in the flower pots! I have listed ingredients for basic white bread here, but you can add wholewheat, granary or rye flour if you would like a variation. I am sorry, but I have to say it, these flower pot loaves or rolls should turn out "Blooming Marvellous"! Had to be said! Have fun. NB: Strong white flour is the British culinary term for bread flour, flour that is used in breadmaking with a high gluten content. All purpose flour is NOT strong bread flour and will NOT give the desired results in this bread recipe. It NEVER crossed my mind that anyone would think that old flower pots are used in this recipe!! LOL! PLEASE use new plant pots and season them before baking the bread in them, as stated in the recipe..........I hope that helps those of you who may have been "lost in translation"!) -- posted by French Tart

7-Cup Steamed Christmas Pudding With Butterscotch Sauce

Sat, 06 Oct 2007 19:11:48 -0400

An easy and VERY light Christmas pudding - for those that dislike the heavy dark puddings. However, this still has all the traditional Christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! Moreover, all the family can now have their pudding and eat it, as this appeals to all ages! Steaming a pudding is SO easy - you just pop it on to gently steam, whilst you prepare the rest of the festive meal. You only have to remember to keep topping up the water from time to time. Serve warm with the hot butterscotch sauce and maybe a jug of single cream or brandy custard to help it along! Merry Christmas! N.B. This recipe was taken from the Christmas 2003 edition of BBC Good Food magazine, I have amended it slightly to personal taste. I have made this pudding every year since I first saw the recipe, and I have given this recipe out countless times! -- posted by French Tart

Sweet Coffee House Scones II

Fri, 12 Oct 2007 01:37:59 -0400

I was playing around with my original recipe and came up with this version, which I think is a bit more moist. I usually divide the dough in 2 and then add my mix ins so that I get two flavors from one batch. You could easily halve the recipe too. Our current favorites for mix ins are blueberries (usually need to add a little more flour to the mix) and triple chocolate chip. -- posted by C. Taylor

Old Fashioned Chicken Pot Pie in a Pan

Thu, 25 Oct 2007 13:54:01 -0400

From start-to-finish, this is a "feel good" dinner--it screams "Home Cookin'" and "I love you!"...in sweet tones, of course! Use your bread machine for the dough (like I do) or make from scratch on your own (more brownie points!). Not a "fast" or "simple" recipe...but WELL-WORTH the effort (wait'll you hear the sighs of delight---you'll know what I mean). COOKING time does NOT include bread-machine cycle. -- posted by Debber

Celebration Spiced Baked Ham With Orange and Marmalade Glaze

Tue, 30 Oct 2007 01:46:27 -0400

A delectable sticky glazed ham cooked in spiced cider and with a tangy marmalade glaze! This is one of my most requested recipes from family and friends - I have been cooking and preparing this ham for about 20 years now; it is wonderful for celebrations and festive gatherings! You can increase the quantities and weight with ease, although I have given the minimum ham weight here. The "boil before baking" method gives you a moist and flavourful ham with a sticky glaze, and just a hint of spices. A couple of "musts", do use good quality high fruit ratio marmalade, and if the ham is smoked or heavily brined - do soak the ham joint overnight or for up to 24 hours, in cold water - it disperses the excess salt. This ham makes a wonderful centrepiece for any special meal; however, it is also a wonderful and very economical way of providing two more types of snacks or meals - ham sandwiches, plus the ham stock makes a delicious base for all types of soups, especially ham and pea soup! I have stated oranges for the decorative finish - but clementines or tangerines would work very well too. -- posted by French Tart

Family-Friendly Shepherd's Pie

Tue, 30 Oct 2007 17:45:57 -0400

I saw this recipe in Cookie magazine...it's wonderful. I use buffalo meat and it comes out great. This is comfort food at its finest. -- posted by John J. O'Sullivan

Country Style Smoked Sausage, Ham and Split Pea Soup

Wed, 31 Oct 2007 23:14:22 -0400

This is the soup I make after I have baked my Recipe #262247. This soup uses split peas, but you can just as easily use yellow or red split lentils instead (same weight and cooking instructions). Many old style recipes require that the split peas are soaked overnight before starting recipes but this is not normally necessary nowadays. However, be sure to read the packet instructions carefully. If the split peas are soaked overnight their cooking time can be reduced to around 40 minutes. This recipe does not require overnight soaking however. If you have made my Recipe #262247, you will not need to add the vegetables listed here - unless you want extra vegetables, as the stock will already contain them. The cooking time will then depend on the split peas or lentils only. This serves 4 hungry people in large, deep soup bowls as a main course soup dish. It is wonderful with crusty bread rolls or baguette. This also makes a fabulous soup to take on a picnic in the Autumn or Winter, just what the doctor ordered! -- posted by French Tart

The Perfect Pot and Cup of English Tea!

Mon, 05 Nov 2007 00:57:27 -0500

The perfect pot of English tea leads to the perfect cup of English tea! I know this is NOT a recipe, but it is amazing how many people do not know how to make a PROPER POT of tea! We always make a pot of tea at home - even if there is only one of us here, we just use a smaller pot! I also prefer loose tea to tea-bags, but we do use good quality tea-bags as well. This is my method for making a perfect pot of tea, and therefore a perfect cuppa. This has been posted due to a request from my daughter, who obviously has FAR more sophisticated tastes as a university student than I did when I was one!! Plus, what can be nicer then baking a cake, inviting a couple of friends over and having a natter with a cuppa? It puts the world to rights! Quantities are listed for a pot of tea for two.....you can increase or decrease the amounts to suit.The following extract is from Mrs Beeton's book of Household Management printed in 1880; here she suggests the method for a "perfect" cup of tea, using loose tea of course and NOT tea bags! "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." -- posted by French Tart

Old England Traditional Roast Beef and Yorkshire Pudding

Wed, 07 Nov 2007 01:09:14 -0500

Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make! -- posted by French Tart

Traditional Gravy for Roast Beef, Lamb, Pork or Duck

Wed, 07 Nov 2007 01:11:27 -0500

A basic and yet delicious traditional gravy to serve with all your roast dinners! This gravy is also wonderful if served with sausages for "Bangers and Mash", as well as Yorkshire Puddings. It also makes an ideal base for Shepherd's pie or Cottage pie, and all manner of stews and casseroles. There are variations to the basic gravy listed at the end of the recipe, depending on what type of roast meat you are serving. This recipe has been taken from Delia Smith's How to Cook Book one. -- posted by French Tart

Perfect Roasties - Roast Potatoes for English Sunday Lunch

Wed, 07 Nov 2007 18:54:50 -0500

There can be nothing more comforting then a pile of golden, crispy, crunchy roast potatoes! Roasties, as we call them in Great Britain, are traditionally served with Sunday Lunch - but, DON'T wait until Sunday to serve them, they are great with just about everything! I remember going to our local pub in North Yorkshire, and if the visiting darts team was playing, half way through the evening the landlady would come around with trays upon trays of crunchy, piping hot roasties - sprinkled with salt--unbelievably sublime! The secret to making perfect roast potatoes is simple; par-boil them first and give them a really good shake in the pan before placing them into SIZZLING HOT fat and turning them over. Serve them piping hot and crisp from the oven with lashings of gravy and sea salt, and they are a meal in themselves. Ingredient quantities are not by weight, but by potatoes per head - and a VERY generous amount as well! Please adjust the quantities to your suit own requirements. -- posted by French Tart

The Old Manor House Traditional Victorian Christmas Pudding

Mon, 19 Nov 2007 19:25:02 -0500

I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas! -- posted by French Tart

Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!

Tue, 27 Nov 2007 17:22:51 -0500

This beautiful layered pie combines all my favourite Christmas flavours - chestnuts, cranberries, dried apricots, chicken, pork sausagemeat and bacon - all encased in a crispy and crumbly pastry case; it is a firm favourite in our house EVERY year! Not only that, but this pie is actually better if made ahead of time - it can be eaten warm or cold and is excellent for buffets and light suppers. It also freezes very well, once cooked. The filling is very similar to an English Pork Pie, a fruity stuffing mixture layered with chicken fillets. Although it is essentially a pie for the winter festive season - I see no reason why it cannot be made all year around - I often make it to take on picnics in the spring and summer. You can adjust the filling to suit your own tastes and requirements, but I think that the chicken, bacon, apricots, cranberries and chestnuts are essential for the delicious and unique flavour this pie has! N.B. Please try to use high meat content sausages or sausagemeat - it makes all the difference to the taste, plus cheaper sausages have lots of fat and bread added! Where the name came from - an old Nursery Rhyme: "Little Jack Horner sat in a corner, eating his Christmas Pie - he put in his thumb and pulled out a plumb, and said what a good boy am I"!!! I JUST had to name it after him, even though there are NO plumbs in this pie! (The original recipe was in a 2005 BBC Good Food magazine; this is my much amended version of that original recipe.) -- posted by French Tart

Main Dish Colcannon (Cabbage, Potatoes and Sausages)

Sun, 09 Dec 2007 02:49:09 -0500

This is a dish that my Scots/Irish grandmother would prepare. Easy on the budget, easy on the cook, stick to your ribs, family pleaser that uses only one very large skillet or dutch oven. It calls for whole all natural ingredients and is ridiculously off the politically correct eating charts! Not for those on a low fat, low carb, low cal, low anything diet. True comfort food! I purchase the sausages from Whole Foods. If you don't want to go to that expense, or you don't have a Whole Foods Market near you, substitute your favorite breakfast sausage. Great St Patrick's Day fare!!! -- posted by Bev in NY

A Winter's Walk Beef and Carrot Stew With Herb Crusted Dumplings

Tue, 11 Dec 2007 16:37:24 -0500

I named this A Winter's Walk Beef Stew, as it is JUST the kind of hearty and welcoming meal to come back to after a cold and energetic winter's walk! The dumplings are baked for the last 20 minutes on top of the stew and are deliciously crisp and golden, but still fluffy and light underneath. This can be made with minced beef/ground beef as well as braising/stewing steak or chuck steak. I have allowed 2 dumplings per person here - please adapt the quantities to suit, but we always find 2 dumplings each very satisfying! There is no need to serve much else with this filling comforting stew, maybe some steamed cabbage, baby potatoes or greens would be nice.....or a few extra carrots. This serves 4 people with very generous helpings. You may need a walk AFTERWARDS!! A nice glass of robust red wine or a pint of ale would be great accompaniments! This can be made in a crockpot - up to the dumpling stage and then the stew can be put into an ovenproof dish and baked with the dumplings. Likewise, if you are going for a pre-dinner walk - make the stew right up to the dumpling stage, and then finish off when you get home. -- posted by French Tart

Gilded Saffron and Butter Basted Roast Turkey With Herb Garland

Wed, 12 Dec 2007 15:16:46 -0500

Gilding is a 15th Century novelty - originally gold leaf was applied to decorate meat and poultry that was served at Christmas, as well as other feasts and festivals! This is a wonderful way of serving your traditional roast turkey - and with a saffron and butter basted gilded effect, NOT using gold leaf I hasten to add - but still achieving a deep golden gilded finish. If you cannot get any saffron, you could use just a little turmeric instead - but be careful as it has a very pervasive flavour! Bring this 15th century art back to your modern dining table this Christmas - and enjoy a wonderful moist butter basted roast turkey at the same time. Please try to source an organic, free-range or home-reared turkey such as a Bronze or Heritage turkey; you will be doing your bit to support a traditional and more humanitarian way of rearing these lovely birds, as well as gaining a much better taste and flavour! NB: If you can get hold of edible gold dusting powder, you can sprinkle some of that on to the turkey before serving, for an extra sparkle! Joyeuses Fetes Merry Christmas! -- posted by French Tart

The Full Monty - F E B - Full English Breakfast

Fri, 28 Dec 2007 20:12:19 -0500

A fine British tradition - and a meal to set you up for the day; there is a saying in the UK that goes like this: "breakfast like a King, lunch like a Queen and have supper like a pauper"! So, what does a typical full English breakfast consist of? One recipe in an Edwardian Cookbook listed a plethora of ingredients that would have graced the table of many a stately home at the turn of the century, to include 7 courses! A modern day FEB is likely to consist of the following: two sausages, two or three rashers of bacon, fried eggs, fried bread, tomato and lashings of mushrooms with black pudding and brown HP sauce to taste. In finer establishments you can even expect additional courses such as cereal, porridge, kippers, toast and jam or marmalade, kedgeree, or devilled kidneys. Rumour has it that the term 'The Full Monty' is used to refer to these type of breakfasts because Field Marshal Montgomery was rather partial to them. Here is my basic recipe for an FEB, with optional extras! Grill or fry your FEB - and make sure you have acres of hot buttered toast and gallons of English Breakfast Tea! I am NOT suggesting this is what you should eat every morning - but it is a wonderful treat for the weekends, holidays and just when you feel like it. -- posted by French Tart

Old Thyme Turkey Scotch Broth With Barley, Beans and Lentils

Thu, 03 Jan 2008 15:13:17 -0500

A fabulous and hearty way to serve the leftovers from your celebration turkey! A light Scotch broth style soup with added pearl barley, swede (rutabaga), potatoes and assorted beans and lentils. You can add any vegetables that you have available; leeks and celery are also great in this broth. I use a special dried pulses mixture that I buy in the UK called Soup and Broth Mix - this is made up of mixed dried peas, mixed dried beans, mixed lentils, mixed dried vegetables and pearl barley. This broth can be frozen, but ONLY if the turkey was fresh and not frozen before roasting - and once defrosted, it can only be reheated once. I have used a high proportion of pulses to broth ratio in this recipe, as we like it very thick and chunky - please adjust the pulses to your own requirements and preferences. -- posted by French Tart

Celery Soup

Fri, 11 Jan 2008 01:40:43 -0500

From 'Maw Broon's Cookbook'. The Broon's were an old Scottish comic strip that was about as popular as The Simpson's are today. The description of this recipe says that 'this is simple, but rubbing it through the sieve is hard work...get your man to do this!' -- posted by CulinaryQueen

Cullen Skink - Scottish Smoked Haddock and Potato Soup

Wed, 16 Jan 2008 18:52:25 -0500

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter. -- posted by French Tart

Typsy Laird - Scottish Drambuie Trifle for a Burns Night Supper

Wed, 16 Jan 2008 18:54:24 -0500

This Scottish trifle is traditionally served at Burns Night Suppers or at New Year. Typsy Laird got its name because the alcoholic ingredients would make the diners slightly drunk!! Though in reality there is little alcohol in the trifle and the typsy or tipsy effect is due to the "wee drams" of whisky drunk during toasts or throughout the evenings entertainment! Some Scottish trifle recipes will substitute the toasted almonds with crushed amaretti biscuits, and the bananas are also a less traditional but optional ingredient. -- posted by French Tart

Blueberry Scones

Tue, 22 Jan 2008 23:22:43 -0500

These are delicious blueberry scones from Martha Stewart -- no, not my creation. The dough can be very sticky, so I recommend rolling and cutting them on a sheet of parchment paper. They will be slightly purple if you use canned blueberries, since they burst a lot more, but they are delicious either way. -- posted by Caught By the Taste Buds

Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Fri, 25 Jan 2008 18:31:44 -0500

First you must catch your haggis! These little creatures are very shy and EXTREMELY wiley - so you must proceed with caution and patience! I find the best place to find them is behind or under Highland heather bushes, although I have been known to catch a couple lurking near thistles! Having caught your haggis - you must treat it with GREAT respect and cook it well for the Burns Night Tribute Supper! That is why my haggis is baked instead of boiled - and it is served with Lindseylcw's special Cumberland sauce with lashings of good Scotch whisky! Other traditional accompaniments are: clapshot, bashed neeps and tatties, rumbledethumps, buttered leeks, skirlie mash, champit tatties and buttered cabbage. Don't forget the "correct" format for a Burns Night Supper: Chairperson's opening address. A few welcoming words start the evening and the meal commences with the Selkirk Grace. The company are asked to stand to receive the haggis. A piper then leads the chef, carrying the haggis to the top table, while the guests accompany them with a slow handclap. The chairman or invited guest then recites Burns' famous poem To A Haggis, with great enthusiasm. When he reaches the line 'an cut you up wi' ready slight', he cuts open the haggis with a sharp knife. It's customary for the company to applaud the speaker then stand and toast the haggis with a glass of whisky. The Immortal Memory: One of the central features of the evening; an invited guest is asked to give a short speech on Burns. There are many different types of Immortal Memory speeches, from light-hearted to literary, but the aim is the same - to outline the greatness and relevance of the poet today. Toast To The Lasses: The main speech is followed by a more light-hearted address to the women in the audience. Originally this was a thank you to the ladies for preparing the food and a time to toast the 'lasses' in Burns' life. The tone should be witty, but never offensive, and should always end on a concilliatory note. Response: The turn of the lasses to detail men's foibles. Again, should be humorous but not insulting. Poem and Songs: Once the speeches are complete the evening continues with songs and poems. These should be a good variety to fully show the different moods of Burns muse. Favourites for recitations are Tam O' Shanter, Address to the Unco Guid, To A Mouse and Holy Willie's Prayer. The evening will culminate with the company standing, linking hands and singing Auld Lang Syne to conclude the programme. -- posted by French Tart

Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats

Mon, 28 Jan 2008 02:22:21 -0500

A beautiful, creamy and traditional accompaniment for your Burns Night haggis, Hogmanay or indeed any beef or game dishes; this mashed potato is delicious and very nutritious. It contains onions as well as oats, for a mashed potato recipe which is delightfully different! The word "skirlie" is the name of the oatmeal and onion compound that is added to the mashed potatoes, as you have to "skirl" it around the pan! Skirlie is often used as a base for stuffing, and is made and eaten in Northern England, as well as in Scotland. This recipe was taken from BBC Good Food, January 2006. -- posted by French Tart

Jane Austen's Regency Toasted Cheese - Welsh or Scotch Rarebit

Thu, 07 Feb 2008 22:55:17 -0500

Lots of you who know me very well on Recipezaar will know of my love and research into Historical recipes, traditions, culture and food; this Toasted Cheese recipe is the first in a series of Regency recipes that I will be posting! I always like to make any recipe that I post at least twice, and this one is a real cracker in my humble opinion! Jane Austen is known to have said.... "We were greatly surprised by Edward Bridge's company...It is impossible to do justice to the hospitatlity of his attentions towards me; he made a point of ordering toasted cheese for supper, entirely on my account." --Jane Austen-- 27 August, 1805. This is a classic regency dish - often served AFTER a heavy meal and before the dessert! It was more often than not called Toasted Cheese, but is also known as Scotch or Welsh Rarebit. The original recipe was written like this: "Toasted Cheese - Grate the cheese and add it to one egg, a teaspoonful of mustard, and a little butter. Send it up on toast, or in paper trays". I have amended the orginal recipe for today's quantities, ingredients and cooking methods!! NB: In 1747, a cookery book gave a recipe for "Scots Rabbit" or Rare Bit as bread toasted on both sides and a slice of cheese, the same size as the bread, also toasted on both sides and laid on the buttered bread. The same book had "Welsh Rabbit" made in the same way but with mustard rubbed on the cheese. "English Rabbit" on the other hand had a glass of red wine poured over the toast before the cheese was added. Take your pick! -- posted by French Tart

Old Fashioned English Apple Pie With a Kiss and a Squeeze!

Sat, 09 Feb 2008 12:39:09 -0500

In the UK, we have a famous old rhyme and ditty that goes like this...."Apple pie without cheese, is like a kiss without a squeeze"!! This is my traditional English double crust apple pie WITH a kiss that HAS a squeeze - the CHEESE! Don't worry if you are not a cheese lover, (is there anyone out there who is NOT a cheese lover???) as this pie has the cheese on the SIDE - so you can have your apple pie with cheese or without, it's up to you! This is a tried and tested old family recipe and is based on the pastry and pie recipes in the Be-Ro cookbook. It is wonderful eaten hot with cream, custard or ice cream, as well as with the cheese; and it is an absolute must for lunch boxes and picnics! An interesting historical note - English Apple Pie in one form or another, goes right back to the time of Chaucer in the 12th century. Apple pie should have meltingly crisp and VERY short pastry with layers of spiced apples, preferably Bramley apples, in the middle. If you have a pie funnel, such as a black bird pie funnel - use that for a really traditional touch, as well as directing the steam out of the pie! I have a mixed spice mixture posted on zaar, Recipe #266688. I also have a spiced apple pie sugar posted, Recipe #219453. Replace this for the cup of sugar and the mixed spice listed in this recipe, and omit the lemon rind. -- posted by French Tart

Baked Herb Yorkshire Pudding from English Fields and Hedgerows

Tue, 04 Mar 2008 01:26:06 -0500

This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes, and have made it regularly as an alternative to Yorkshire Pudding. Preparation time includes the standing time for the batter. -- posted by French Tart

Mrs Miggin's Pie Shoppe - Old English Bacon and Egg Pie!

Wed, 05 Mar 2008 18:52:34 -0500

This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well! This is another slightly adapted classic recipe from my trusty Be-Ro Flour cookbook. This can be made ahead and freezes beautifully - defrost overnight, on a cooling rack so the pastry does not get soggy! Please note, this has no spices in it - although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry! Who is Mrs Miggins? She runs that famous Olde English Pie Shoppe in Black Adder - I love that programme! NB: I note that one reviewer had never seen an Egg and Bacon Pie in any cafe or restaurant since living in the UK! By menu, I was also including the family's "home" menu; where I come from in England, it is very poplular on ALL cafe and tea room menus...........I understand food is very regional, even in a small country like the UK, and although it may not feature much in Manchester, it is a common and exceedingly popular every-day meal in most parts of the rest of the country. Great for a mid-week meal for all the family, cheap and cheerful! -- posted by French Tart

Enid Blyton and the Famous Five's Lashings of Ginger Beer!

Wed, 05 Mar 2008 23:52:01 -0500

By far the most successful of all of Enid Blyton's books, were the twenty-one adventure stories of The Famous Five, who were Julian, Dick, George, Anne and Timmy the dog. The Famous Five characters usually meet up when their respective schools break up for holidays, as the boys go to different boarding schools to the girls. Holidays for the Five consist of either going off on a cycling tour, maybe camping or even visiting strange houses ( castles lighthouses etc etc ). But one thing is for sure, when the Five are about, there is usually an adventure just around the corner! The children's favourite drink was Ginger Beer. It is often quoted that the children drank lashings and lashings of ginger beer. We all know this was never quoted in any of the books but it still seems fitting however, hence my recipe name! Alongside the lashings of ginger beer, The Famous Five consumed vast amounts of sandwiches whilst on their exciting travels! A wonderful old-fashioned ginger beer recipe, worthy of any exciting adventure, discovery or literary picnic! -- posted by French Tart

Milky Bread Comfort Food

Mon, 10 Mar 2008 01:35:09 -0400

Easy comfort food for one, simple, quick, cheap, vegan and healthy. Very versatile, can be adapted to taste. I came up with it when I felt a bit down at uni and wanted something comforting but healthy, and came up with this. Now I do it all the time, it's great as a snack, dessert or even for breakfast. I've even made it for my teenage brother who only eats junk food, it's a great way for him to get calcium and wholegrains. -- posted by Rainbow*Bubbles

British Breakfast in Bed - Boiled Eggs and Marmite Soldiers

Tue, 11 Mar 2008 01:56:15 -0400

The quintessential British breakfast, and perfect for breakfast in bed - Boiled Eggs and Marmite Soldiers are a British culinary institution! The following instructions give you a perfect soft-boiled egg, suitable for "dipping" with your "soldiers"! You either love marmite or hate it, don't use it if you cannot find it locally or just don't like it!! You must still cut your toast into "soldiers" however!! -- posted by French Tart

Cheddar Cheese and Chutney Toasted Doorstep Sandwich!

Thu, 27 Mar 2008 23:42:10 -0400

A real old fashioned British style "Doorstep" sandwich, jazzed up a wee bit by adding chutney with mayonnaise and then toasting it........just delicious! The only criteria for these toasted "sarnies" is that you use THICK slices of good quality white Farmhouse style bread; such as home-made or Artisanal crusty bread! And, a good quality Cheddar cheese - preferably mature with good mayonnaise and tangy chutney! Although I have given the method for grilling (broiling) these sarnies, they'll be fine if they're made in an electric sandwich or grilling machine, such as a George Foreman. There is no need to add the chutney separately then, just add it to the cheese and mayonnaise mixture. This is a recipe for one greedy person - please increase the quantities for more greedy people if necessary!! -- posted by French Tart

Nana Hassard's Scalloped Potatoes Fat Free Version

Fri, 28 Mar 2008 00:09:03 -0400

This is a recipe in my Fannie Farmer cookbook that I picked up at a yardsale for a BUCK! It's older than dirt, and is all taped together but the recipe's are AWSOME! This is also word for word what my Nana's recipe card is for Scalloped Potatoes. Want it in all it's Glory? Seach 'Zaar' for "Nana Hassard's Original Scalloped Potatoes". I only do the Full Fat Version for the Holidays.... -- posted by BratGyrl

Creamed Finnan Haddie (Smoked Haddock)

Thu, 03 Apr 2008 16:44:25 -0400

I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that its quick and easy to make. I especially like boiled potatoes and sweet green peas with it. -- posted by Divaconviva

Bread and Butter Pudding French Toast Sandwiches

Thu, 24 Apr 2008 13:03:10 -0400

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray. -- posted by French Tart

The British Bulldog! Traditional Layered Beef Steak Suet Pudding

Thu, 24 Apr 2008 20:37:23 -0400

A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!) -- posted by French Tart

Classic Cottage Pie

Mon, 28 Apr 2008 01:33:42 -0400

A glorious cottage pie full of hearty flavor. Same as shepherd's pie but beef instead of lamb makes it a cottage pie. Classic comfort food, nothing hits the spot like this one when you need a soothing home cooked meal. -- posted by Korkin'

Cheddar Gorgeous! Cheese and Onion Bread and Butter Pudding

Tue, 29 Apr 2008 23:35:41 -0400

I have always prefered savoury food to sweet food, and this is a recipe I made up for a savoury version of one of my favourite sweet puddings, Bread and Butter Pudding. This savoury dish is easy to rustle up and makes a tasty supper, breakfast, brunch or lunch dish. Do try to use mature farmhouse Cheddar cheese, a little goes a long way as the flavour is so pronounced. This can be made the night before you need it, for breakfast or brunch, and then baked next morning - a great make ahead meal! -- posted by French Tart

Traditional Cottage Loaf - Old Fashioned Rustic English Bread

Fri, 16 May 2008 19:07:43 -0400

Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method! -- posted by French Tart

Carrot and Lentil Soup

Mon, 07 Jul 2008 14:57:37 -0400

The lentil soup my father used to make! Perfect to freeze and reheat - the perfect student food! -- posted by Chef #882661

Healthy Chocolate Oatmeal/Porridge

Wed, 30 Jul 2008 01:34:06 -0400

A really simple idea I use almost every morning, it's really filling and slow-release energy as well as providing antioxidants and feel-good serotonin from the cocoa, and it curbs cravings for chocolate. I find that even if I have plain porridge in the morning, I still seem to want something sweet, whereas with this I don't and it only has a few more calories than plain. It's also really quick to make, which is a bonus because I never seem to have enough time in the morning! I do also make it as a snack when I need chocolate, or even sometimes as dessert. You can add almost anything to it- cinnamon, almond, vanilla, chilli...whatever you feel like. Give it a try and see what you think! -- posted by Rainbow*Bubbles

Jammie Dodgers (Jam Sandwich Cookies)

Tue, 05 Aug 2008 18:40:24 -0400

I can't believe this recipe hasn't been posted! Jammie Dodgers are really yummy biscuits (cookies) that are popular in U.K., I always associate them with parties when I was little. They're like linzer cookies but thicker and more kid-friendly. This recipe was originally from the Australian taste.au site but I've changed it slightly to make them taste more authentic. Preparation time includes chilling. -- posted by Rainbow*Bubbles

Baked Salmon With Tarragon, Bacon and Onions

Sun, 07 Sep 2008 23:27:27 -0400

Baking salmon in kitchen foil seals in the juices and flavour of the fish and the tarragon. The quantities below are sufficient for four people. -- posted by English_Rose

Ham and Haddie Pie

Tue, 09 Sep 2008 00:02:50 -0400

Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are sufficient for four people. -- posted by English_Rose

Cauliflower Cheese and Whisky - Old Scottish Recipe

Tue, 09 Sep 2008 01:12:12 -0400

Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish. -- posted by English_Rose

Chocolate, Orange and Whisky Mousse

Tue, 09 Sep 2008 01:21:35 -0400

Here's a delicious sweet to finish off any meal - the chocolate, orange and whisky make a deadly combination! The quantities given below are sufficient for six servings. Prep time includes chilling. -- posted by English_Rose

Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce

Fri, 19 Sep 2008 21:39:14 -0400

This is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth. I would choose this as a Christmas or New Year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. A modern British classic - sticky toffee pudding was thought to have originated from the Sharrow Bay Hotel in Ullswater in the Lake District of Northern England There is also a school of thought that John Tovey at Miller Howe in Windermere was the first to make this. Either way, the pudding is as iconic today as it was when it was first baked and devoured by the lucky diners of either one of those hotels! My recipe is based on the recipe that Delia Smith published in her Christmas cookbook, but I have made several changes that I feel work better for me, the main change is to increase the pecan toffee sauce quantities, as I have had grown people - mainly males - fighting over who gets the last dribble of this delectable sauce!! I hope you find the step-by-step photos useful when you make this for the first time. (This was featured in the September 2008 Cooking School Topic of the Month on Zaar - a wonderful event where lots of talented chefs on Zaar showed off their culinary skills through photographic tutorials!) Prep time includes the time needed for soaking the dates. -- posted by French Tart

Hot Diggedy Dogs! Bonfire Bangers in Wraps (Hot Dogs/Sausages)

Mon, 22 Sep 2008 23:26:33 -0400

A deliciously different way of serving up Hot Dogs for Bonfire Night or Halloween! Choose your favourite bangers or dogs, mine are high meat content Lincolnshire sausages with herbs, then oven bake them for ease with sticky roasted mustard coated onions - all in one pan! Serve with lashings of tomato relish or tomato ketchup for a great comfort dish on the run! The great thing about this recipe is that it can also be kept warm in the oven, whilst the spooky activities are in action, or dad is still trying to light the DAMP fireworks in the garden!! If you are serving this to little ones who may not like the mustard, just leave it out and add a little tomato puree instead for a tomatoey onion taste. (Edited and adapted from a Good Food recipe, 2007) -- posted by French Tart

Mustard Salmon Crust With Roasted Peppers and Beans

Tue, 30 Sep 2008 15:56:59 -0400

The Salmon keeps wonderfully moist baked on top of the roasted vegetables and underneath an unusual crust of oats, parmesan and mustard. Cod can be used in place of the Salmon. -- posted by English_Rose

Harvest Festival - English Baked Stuffed Autumn Marrow/Zucchini

Fri, 17 Oct 2008 00:30:42 -0400

Harvest Home! A heart warming and traditional English recipe, which is a wonderful way to deal with those large marrows (zucchini) from the autumn garden! The marrow is stuffed with a savoury beef and onion mixture and is then baked in foil. This is an old family recipe, which always pleases and is regularly requested when these giant marrows are in season it is hearty and full of flavour and is wonderful when served with a hot tomato sauce, steamed fresh seasonal vegetables and piles of fluffy mashed potatoes. The preparation is a little time-consuming, but the stuffed marrow is then baked slowly in the oven, leaving you free to follow other pursuits. I have posted a full set of step-by-step photos with this recipe, it shows how easy it is to prepare and cook, as well as showing how delicious it looks when served piping hot at your dinner table! The title of this recipe was taken from memories of all the Harvest Festivals we had every year, that were held at school or the local parish church - marrows (LARGE zucchini) were always a BIG feature of the harvest display! -- posted by French Tart

Yorkshire Parkin - Sticky Oatmeal Gingerbread for Bonfire Night

Tue, 28 Oct 2008 16:39:04 -0400

A wonderful tradition from Northern England, in particular from the county of Yorkshire; this wonderful gingerbread is traditionally eaten on the 5th November which is Bonfire Night, also called Guy Fawkes night or Fireworks Night. There are many ways to make ginger parkin; this is my recipe for this deliciously, sticky and dark gingerbread with oats. This recipe is an egg free parkin, and I was always told that Parkin should NEVER contain eggs in it, whether that is true or not, I'm not sure! Try to plan ahead when you make this recipe, it is MUCH better when kept for 2 to 3 days before eating, as it become stickier and more intense in flavour. This keeps for up to 2 weeks in an airtight container and freezes well, if there is any left! I use jumbo porridge oats in my parkin, for a nice chewy texture - but any porridge oats or oatmeal will be suitable. Please note, if you make this with the suggested alternatives of corn syrup and molasses, it will not be quite the same flavour, but it should still be sticky! -- posted by French Tart

Jennifer's Shepherd's Pie

Wed, 29 Oct 2008 18:19:31 -0400

So delicious! This is my stepdaughter's pie, worked on to perfection. She made it more like a meatloaf, and it is fantastic. -- posted by Debbie R.

Clootie Dumpling (Spiced Fruit Dumpling)

Sun, 30 Nov 2008 03:14:12 -0500

Posted to the SCA_recipes LiveJournal community. -- posted by DrGaellon

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

Sun, 11 Jan 2009 13:00:55 -0500

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way! -- posted by French Tart

Oxford Marmalade

Sun, 11 Jan 2009 21:42:33 -0500

This famous chunky marmalade is a beautiful red-gold colour and delicious spread on hot buttered toast. Seville oranges are a seasonal fruit that are available in January. The orange's thick, rough skin, the flesh is extremely tart and packed with seeds; it is not an eating orange, but its high acidity offers perfect setting power for preserves. Seville oranges can be frozen, so those pushed for time post-Christmas can pop a bag in the freezer and make use of this very special, often undervalued fruit at a later date. -- posted by Lostfairy

Cheese on Toast - Cheap and Cheerful British Toasted Cheese

Wed, 14 Jan 2009 22:27:25 -0500

Call it what you will, traditional British cheese on toast is a national institution, an iconic snack enjoyed by all, regardless of class or background! What can be simpler and tastier, hunks of homemade or crusty farmhouse style bread topped with mature Cheddar cheese, a smidge of mustard and Worcestershire sauce for those who desire an extra kick! This is NOT really a recipe; it is a basic method for making a super tasty and nutritious fast food dish. There is even a Cheese on Toast Day celebrated in the UK - mark your calendars now, the last Thursday in April has been set aside for this comforting supper treat. I lived on cheese on toast whilst I was a student, as I am sure most students do nowadays! You can use other British cheeses, but I find the best cheese without a doubt, is a good mature farmhouse cheddar. Make sure your bread is thickly sliced and you have your plates ready and waiting to receive the molten cheesy snack - pull up a chair by the fireside in the winter and enjoy your 5-minute culinary efforts! (This is an all year around snack I hasten to add.) An interesting historical note; toasted cheese was served as the final course to male diners during Edwardian times, in Gentleman's Clubs........the cheese was melted and served in a pot with the toast set around the edges - a sort of Gentleman's Club fondue! -- posted by French Tart

Shepherd's Pie

Mon, 09 Feb 2009 15:21:02 -0500

This is my favorite Shepherd's Pie recipe, which I arrived at by combining elements from several other recipes, starting with the one in The Joy of Cooking. It really is delicious and it's hard to stop eating. -- posted by bons

Summer Memories: Jumbleberry Crumble With Shortbread Topping

Sun, 08 Mar 2009 17:32:50 -0400

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 strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy! -- posted by French Tart

Chocolate Chunk Scones

Mon, 16 Mar 2009 15:49:18 -0400

From the Best of Fine Cooking: Chocolate Magazine -- posted by Chef #1203711

Scottish Berry Brulee

Wed, 13 May 2009 22:23:26 -0400

This sounds yummy, healthyish and really easy - a bonus!! -- posted by lindseylcw

Mike's Hot Toddy

Fri, 15 May 2009 10:50:40 -0400

This recipe is the final outcome of trying out different concoctions. I'm not a whiskey drinker, but my BF just can't stop drinking it (whether he's sick or not!) You can use any whiskey you like but he says this one works best. -- posted by MissyIffy

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

Scottish Lorne Sausages: Square Breakfast Sausage!

Tue, 08 Sep 2009 11:02:17 -0400

Wherever you go in Scotland you will come across Scottish Lorne Sausage, which are square and sliced. Whether you be in a Hotel, a Guest House or a Bed and Breakfast, you will be offered a Scottish cooked breakfast, that will usually include the slices of this Scottish Lorne sausage. It is nearly always on a breakfast menu, along with bacon, egg, and "tattie" (potato) scones, and many Scots will eat it in a bread roll for lunch or maybe serve it with potatoes and vegetables for dinner. This is an easy recipe - and the sausage can be frozen in slices for ease and convenience. Prep time includes chilling time. What's in a name? It is thought that the Lorne sausage, which also goes by the names of square sausage, sliced sausage or sausage slice, was an invention of the Scottish comedian Tommy Lorne who lived from 1890 and died in 1935. He was born in Kirkintilloch near Glasgow. His birth name was Hugh Gallagher Corcoran. Tommy Lorne performed in many Scottish theatres and often performed in Glasgow and Edinburgh and was much in demand for pantomime. In his own acts he would apply white make-up and wear a short kilt, a glengarry, boots that were far too big for him and a jacket that was short. He spoke in an hilarious high pitched voice. It is thought that Lorne sausages were named after Tommy Lorne because of one of his famous catchphrase: "sausages are the boys" - he loved his sausages! He often ate a sausage sandwich between his acts. It has even been suggested that not only were Lorne sausages named after Tommy Lorne and to give people an easy to make sausage sandwich, but that Tommy Lorne was the inventor of the Lorne sausage. -- 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

Huntsman's Pie

Fri, 11 Sep 2009 10:50:47 -0400

This is a Scottish Highland version of the traditional shepherd's pie that substitutes venison for the lamb. This is from www.celtnet.org.uk with slight modifications. -- posted by Coasty

Millionaire Shortbread

Fri, 11 Sep 2009 11:39:13 -0400

A quick and easy way to make the gooey sticky treat! Since I'm aware that shortbread is a typically Scottish biscuit, and may not translate across the pond, I've included how to make it from scratch. However, this works just as well with the shop bought kind. -- posted by Boo L

The Witchery by the Castle Gates Steak Balmoral and Whisky Sauce

Mon, 14 Sep 2009 16:28:42 -0400

An excellent recipe for traditional Scottish Steak Balmoral, as served at the famous "The Witchery" restaurant located in Edinburgh, Scotland at the very top of the Royal Mile near the gates of beautiful Edinburgh Castle. The "Old Hell Fire Club" used to hold their meetings in this historic sixteenth century building. We prefer tender Aberdeen angus filet steaks in this first-rate recipe, but sirloin steaks or rib-eyes are just as good. Do try to use a very high quality beef, if possible. You can carefully flambe the whisky in step 2, but I usually don't bother as I find it boils down quickly enough into the divinely smooth and mellow sauce without the extra step. Serve these steaks with steamed new potatoes or baked potatoes, and seasonal greens or a tossed salad. -- posted by BecR

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

Cock-A-Leekie Soup

Wed, 23 Sep 2009 14:26:15 -0400

An old Scottish favourite - simple to make and a great dinner party appetizer. -- posted by English_Rose

Scrumptious Shepherd's Pie

Tue, 29 Dec 2009 01:54:27 -0500

Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity. -- posted by AlmightyMooX

Southwestern Shepherds Pie With Chicken and Chili Mashed Potato

Sun, 03 Jan 2010 12:46:57 -0500

A southwestern spin on traditional Sheperd's Pie. -- posted by swissms

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

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

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