General Chat

I have not done corned beef hash using tinned corned beef. Tinned corned beef sells well here in NZ amongst the Polynesian people - they call it : The Hellabys" because that is who makes it. I find it a bit salty my dad used to often do it with left over cooked cabbage and stir in tomato sauce and put a mashed potato on top.... so instead of bubble and squeak leftovers he would add the tin of corned beef. I think the way you have done yours Greenfingers and having the potatoes in it along with the onions etc they would absorb that saltiness.
We will have ago at it... I generally use left over corned beef and make two versions I cube the ordinary corned beef and chuck in whatever veg I feel like but mine has cubed pumpkin and he doesn't eat that. I poach the egg to put on the top and I have the fried tomatoes in halves done separately as well. It is how I have had it in a restaurant that I liked and have used their ideas.

And Bridget I often make a paella to take to parties - it is easy and goes down well. The other thing I take his cubed potatoes roasted with bacon and garlic and herbs in oil. Last time I took this to a street party and it was the first thing to disappear, and it was the most popular at a timeshare place we stayed at once and we had a meet the other guests by the pool BBQ. That was such a cheap holiday at a resort place - the people who owned the timeshare could not go and asked at my daughter's work if anyone would like to buy it for very little money and when none of them did we jumped at it and had a fantastic week.

Persie who will try the lemon sausages and that Braytoisse looks really good.... I am going to have to go back through this thread and do some copying and pasting. Will use the other PC though this one has a tizzy fit trying to copy, though I found it will copy to e-mail page quickly and then to a word document but won't travel direct the downloading swirls and whirls and then says can't do and needs to restore etc. I don't have microsoft word on here it is some other thing which can be quite daunting at times.

When my husband was driving a truck in the north west of West Aust some years ago he picked up a German lad hitch-hiking and this young lad cooked a corned beef hash over a camp fire on the side of the road for him one night. German style.
He just chopped up a tin of bully beef (known as tinned dog over here ) and fried it up in oil with a chopped onion and then had a couple of eggs stirred through it so that it was coated with egg. It is quite nice and quick to do.
It was a very long way between roadhouses that sell food, drink,ice,showers , petrol and diesel then and hardly any towns so it was necessary to be self contained while on the road..

I have found a recipe that you might like if you can buy smoked fish.

Kedgeree.

I found this recipe in a Woman's Illustrated sometime in the early fifties. It was given by a columnist who used to write uplifting little articles about people he interviewed and this is what Mrs. Somerset Maughan used to serve at her Wednesday afternoons At Home .

1 cup of cooked haddock, 1 cup of cooked rice, 4 tabsps butter
l med. onion sliced and chopped, 1 tabsp sultanas, washed in water and drained or just soak them tnen pour the water off.
2 hardboiled eggs with the whites chopped roughly and the egg yolks sieved.
Method.
Cook and flake the fish removing skin and bones.
Cook onion till transparent in butter in a large saucepan.
Add the cooked rice and drained sultanas in the rest of the butter till it is all absorbed and nice and hot.
Stir in the flaked fish and chopped egg whites and cover closely.
When it is all nice and hot put on the serving dish and spread the sieved egg yolk on top. Serve at once.
It can be frozen if you leave the eggs out and add them just before serving.
Adjust the quantities to suit yourself. The butter gives it all a nice taste and it looks very pretty in the serving bowl.

Persephone, CONGRATULATIONS on being the first person to write on page 24!

I never believed we would still be placing new recipes for so long, well done everyone, and I feel very proud of each person who shares their tips and recipies.

I must discover how to print them all and put into a book form, so any advice on this will be most welcome. I need to have a title so please post your suggestions,

10 .58 hrs Spain ;-) :D

Sorry for posting so often today. A silly but hopefully fun thought went into my head a moment or two ago...I wonder who has the oldest Cook Book? I will check mine and be back later11.01 hrs Spain

Hope evverybody enjoys the Corned Beef Hash as much as we did. Yes my Mum used to do Bubble and Squeak with Corned Beef. We had a Dutch friend years ago who use to call it Cornered Beef, and someone else who called it Mexican Donkey.............talking of that do any of you know Mortadella sausage, very Italian but nice, apparently tha used to be made of donkey UGH.........

Greenfingers

You will have us cooking rocky mountain oysters next...

Bridget probably has them on a regular basis but just remember sometimes " the Bull,,, he wins"

Persie

Ha Ha Ha Persie.....perhaps we should see which one of us on this thread can come up with the most bizzare cake or dish name ?

I do happen to love oysters and when we lived not far from Colchester in Essex I always looked forward to the Oyster Festival.

OK so I do eat them here when in season but OH does not like them.

And yesi do also like Mortadella but not every week!

I like the challenge of the most bizarre cake or dish name so going to put my thinking cap on.

Still waiting for an answer about the oldest cookbook. Will post mine later today.

14.58 hrs Spain

In America there is something called Robert Redford Cake.....much as I love him ...........why ?


Here there is Fidget Pie

Rumbledee Thumps

Bubble and Squeak

Lancashire Foot

Neeps and tatties

I'll leave it to you now

p.s. I've got a rather tatty now book that was printed by the Daily Mirros during the rationing times in WW2 that was my Mums. It was originally a cartoon like food thread

Sorry I have not been on here for a few days.
Tabboula Salad
120 grams or 4 oz of cracked wheat or cousvcous
Boiled water
2 juiced lemons
75 mild or 3 fl oz olive oil
120 grams or 4 oz of large flat parsley finely chopped
2 inches or 5cms of cucumber funky diced
1 finely diced tomato including the seeds.
Place couscous /cracked wheat in a large bowl and poor the boiling water over it until just covered but NOT soaking. Leave to stand for 15 minutes and when cool add the Lemon juice, the olive oil parsely tomato and cucumber. Season to tastes and enjoy.
fruity coleslaw.
1/2 White cabbage finely shredded
2 large carrots peeled and grated or finly shredded
Half of a red onion finely sliced
1apple cores, peeled and chopped into small pieces
1 tablespoon of raisins
2 table spoons of mayonnaise
3 or 4 table spoons if Greek yogurt seasoning

Simply mix everything together bind with the Mayo and yogurt and season to taste.

Three bean salad

180 grams or 60
Oz of cannelloni or butter beans kidney beans any bean BUT Not BAKED BEANS. Ddrain and rinse in plain water.
1 red onion finely diced
Half of an avocado just ripe.
A clove of garlic crushed
Half of a red pepper finely diced
3 or 4 tablespoons of olive oil
Half fres lemon or lime juiced

Simply mix every thing together , season to taste and enjoy.

Some dressings.
Indian Mango yogurt 3 tablespoons of yogurt
1 table spoon of mango chutney
1 table spoon of chopped coriander (optional)
Mix everything together and serve or add to a salad to bind things together.

Honey and LemonDressing

3 table spoons of olive oil
2 tablespoons of runny honey
Half of a fresh lemon seasoning
Whisk everything together and serve or dress a salad.

Hope you enjoy them.

I am away for about eight days next week so li will be looking forward to new entries

Have a good week or so everyone

Bridget

PS we are away from Monday, son housing sitting

:-)

PS FROM Me

Please forgive all spelling errors,

Thank you, just off now to do some irioning
15.26 hrs Spain

I have a "Woman and Home Cookery Book" which was given to my step-mother in 1938, unfortunately there is no publication date in it.
"A Hundred-Guinea Cookery Course in Your Own Home" is pprinted on the front cover. I have kept it for sentimental reasons but have never used any of the recipes.

I have a couple of old War time cookery books of my mothers and I also have her written work that she did at school (born 1914) have 3 books of her home economics/cookery lessons and I always thought she was a good speller until I looked in it.

However, I came on here to put on a common to garden basic rice pudding and then a few ways of tarting it up.

Basic Rice Pudding

1 cup arborio rice (this is the best rice for risotto as well)
4 cups milk
1/2 cup castor sugar
1 vanilla bean, split and seeds scraped (use vanilla extract if you have to)
Place all in a saucepan over a high heat and bring to the boil, reduce heat to love and cover and simmer, stirring occasionally for 25 - 30 mins until rice is tender.

Vanilla & Ginger Crumble Rice Pudding

1 quantity of basic rice pudding.
1 tsp ground ginger
1/4 cup maple syrup
12 store-bought ginger biscuits crumbled

Follow basic recipe, adding the ginger with the rice, Drizzle the cooked pudding with maple syrup and top with the ginger biscuit crumble to serve.

Rhubarb and Creme fraiche Rice Pudding

1 quantity of basic rice pudding.
1 cup creme fraiche
400gms rhubarb trimmed and chopped
3/4 cup castor sugar
1 vanilla bean split and scraped
2 Tablespoons water

While the basic pudding is cooking, stew the rhubarb. Place rhubarb, sugar, vanilla and water in a medium saucepan over low heat and cook, stirring occasionally for 25-30mins or until softened. Top pudding with rhubarb and creme fraiche to serve...... no creme fraiche, well you could use Natural yoghurt. I double the quanitity of Rhubarb and put half away in the fridge for his breakfast to have with his cornflakes or weet=bix.

Choc-orange Rice Pudding (the norty one)

1 quantiy of Rice Pudding
1 cup pouring cream
1 tablespoon finely grated orange rind
160 gms dark chocolate, melted

Follow basic recipe and add the cream and grated orange rind to the cooked pudding and stir to combine. Spoon over the melted chocolate to serve.

All very simple but can liven it up and you of course can do other variations.
My dad used to make himself a rice pudding with eggs and milk and it would last him days, he would add another egg and then add some more milk and would be having rice pudding for a week. They didn't have arborio then. My mum used to boil rice and plonk it on table for pudding, I hated it, I would practically write the alphabet on it with golden syrup but it still wasn't wonderful.

Persie :-)

ps - Rocky mountain oysters are not oysters.... LOL
:D :D :D

The lemonade from the Kenwood demonstration.

One or two lemons,some sugar or sweetener and ice,topped up with water,in the liquidizer.

It is delicious.

You have to strain the peel out before you drink it buy don't throw it away. Save up your peel in the freezer. Boil it up with sugar to make a kind of marmalade. Simmer in a little water,add the sugar and rolling boil for however long it takes to set a bit.

This is pretty good on toast or on a steamed pudding.
I made a tart that tasted very expensive by filling the case with some ground almonds,then a jar of this lemon stuff with a few sultanas and a bit more sugar.Topped with a bit more ground almond and baked it was yummy and cost less than a pound to make.

I guess you could make lemon curd or lemon honey from that as well Sharon. Or maybe thicken mixtture with cornflour and put in pastry shell and put a meringue mix on top.

Probably would go nicely into a loaf mixture or a madeira mix.

If there wasn't sugar in it I would probably suggest lemon chicken as well LOL :D

You have to remember the flavour is more bitter lemon than lemon curd.All the juice flavour went into the lemonade. It really needs the juice for lemon curd.

I might try using stale white breadcrumbs instead of ground almonds next time.It needa something bland to take the bitter lemony,marmalady edge off.

Persophone, so I have been caught out in the Rocky Mountain Oysters.....so please explain what they are :D

I have two cook books to hand,
1. Mrs Beetons All-About Cookery which is in a light brown colour with pretty markings on the front. The first few pages are full of amazing adverbs for Atora Good Beef Suet , OK Sauce to use withhold meats chops stews etc and Mustard Sauce with salad, shellfish Salmon and Pork plus other sauces pickles etcHowards Soap is Tasteless so good to use in the Kitchen, and many other items. My favourite is OXO"putting in the beef " with a huge pot of stew with sever a OXO cubes being added.
The next page has a list of other books written by Mrs Beetons and prices range from 12 s 6d. Bound in Half Morocco leather , which today would be around 62 pence.
This book contains 2000 Practical Recipies, has 12 colour plates and 250 illustrations. Produced by Ward, Lock and Son.

However it isn't only cooking and recipies, it includes cleaning of every imaginal part of the house, and all the china, silver etc... It is a book to read..

The photos of kitchen Cabinets, cookers etc is incredible and then one finally finds the recipies.
I wish i new when it was published but it is in very good condition and I could not be without it justvfor the read.
The other book is not so old and is the New York Times Cook Book from 1969. I saw someone put this in a skip and I asked if I could take it and was told "certainly you can I shall be throwing others away as well, would you like them" . So I finally left with about 20 books on the back seat of my car and of I went. I shared these with a very good friend and we both still have them and use them.

I do have hand written recipies from my Grandmother and my mother but no older books than these. I have about 30 cook books altogether but I cannot simply throw them away,
Sharon I shall be trying your recipies when I am back from the UK.

Take care everyone, enjoy the cooking etc and I am wondering if we will have reached page 30 by the time I am back from the UK

:-)

19.45 hrs Spain

Sorry not page 30 but page 25,
Bridget :P

I have just found out what Rocky Mountain Oysters are !!!!!!!!!!!!!! The same as we call sweetmeats.....Ha Ha Ha

never had either thank goodness ...well not in the form they usually take anyway

4,05pm Norfolk