One of few veg I can guarantee Mats will eat (he is 11), is broccoli. Over enthusiastic about how much he may consume, I had enough leftover for a whole other family lockdown sitting. Turning sadly pale in colour (the broccoli!) in the fridge, this was the answer, this time anyway. And you probably will …
This is from last weekend and despite being in lock down, I feel as busy as before so have not got around to posting this yet. Well I probably am not busy really but I am enjoying being able to focus on all those things I perhaps didn’t before, like painting walls and doors. Sadly …
I have been making this bread for about a year. Today I ran out of Sorghum flour and replaced it with Millet flour. The result is amazing! It is so light and so delicious. The ingredients make 2 loaves. I added cheese to the second loaf and it was eaten up in one sitting. If …
Really exciting that today Afternoon Tea which is being published by Amberley Publishing is going to the printers! I had to make a last minute change to the photographs so whizzed up this recipe below. This is the only one in the book which is Granny Dot’s.
These are light and delicate. Butter pats are surplus to …
I have not been adding recipes for a few weeks due to finalising two books, exciting but stressful – if anyone wants to know about how to prepare a book for publishing, ask me! The first book has become the second so that Edwardian Tea which contains the fun side of that era’s history with recipes, will …
This is one of two puddings served last week at the rationing dinner. It is so comforting that I long for it on winter days or when I deserve a treat which we all do most days! I probably should have posted this a month ago now that the days are brighter, but as it …
In a local village hall – I write ‘a’ because we live between quite a few villages and their halls in no-man’s land, not belonging to any in particular – Granny Dot’s recipes were used for their annual fund-raising event, raising a grand sum of £600! Among the recipes was this which was so popular that I …
In The Victory Cooking Book, 1918, this is called Maize Woodcock. Does anyone have any insight into why?! To interpret this title, it is scrambled eggs on polenta with anchovy. Thinly sliced polenta, toasted on a griddle pan, with lightly scrambled eggs topped with anchovy and a little parsley or chives is more substantial than using toast, …
This is a precursor for the recipe which will follow for Maize Woodcock.
Materials. – 1 quart water, ½ pint maize semolina (yellow), ½ oz. salt, 1 oz. fat, a little cheese (if this is added, fat may be omitted).
Method. – Boil the water, add salt and fat and semolina or cornmeal (yellow). If white maize …
These are hard to resist. To recreate exactly is a time-consuming process. Alternatively, use whichever whizzing gadget you have and a fine sieve to speed things up a little…
But first, here’s Granny Dot’s version:
Materials and Method.–Steam a haddock, and work the flesh through a sieve, moistening it with a little milk, when necessary. Mix …
