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8:16 pm
Supreme Being
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Tue 1-Jan-13
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1
There has not been a lot of recipes going on here lately and winter is fully upon us now, so I thought I would start this thread and share some the old fashioned recipes I have collected over the years.
Bacon and Bean stew
200g dried haricot beans
1 chopped onion
400g of cubed belly pork
400g tomatoes
2 tbls of tomato puree
2 tbls of black treacle
vegetable stock
soak beans overnight , drain rinse and cook until tender.
fry onion and put in a casserole
fry pork until golden and put in the casserole
add tomatoes
tip beans into frying pan to deglaze pan pour into the casserole
pour in enough stock to barely cover
add treacle and tomato puree cook at 160deg for 1 hour.
Never give up Tomorrow is another day.
9:08 pm
Supreme Being
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Sun 30-Jan-11
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Great idea, Eileen.
That sounds similar to something I used to make years ago.....don't know why I stopped, really. Must do it again!
learning to love veg…..except celery :-O
9:22 pm
Supreme Being
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Sun 30-Jan-11
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Here's one for an old-fashioned pud, updated and very quick to prepare and cook. I did this when we had Mum and Sis staying:-
Microwave sponge pudding
Make up a standard sponge mix - you know, 4, 4, 4 and 2 (or 100g in new money lol). Put 2 tbsp. of golden syrup, jam, marmalade or lemon curd in the bottom of a microwaveable bowl, put the sponge mix on top (use a deep bowl that the sponge mix will half fill). Cover the bowl (I use an upturned plate) and microwave for between 3 and 5 minutes.....depends on the power of your microwave, do it until sponge is firm. Leave to stand for a minute, run a knife around the inside and turn out onto a serving dish....it should plop out easily. Serve with cream, custard or ice cream. Serves 4.
learning to love veg…..except celery :-O
1:07 pm
Supreme Being
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Tue 1-Jan-13
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Hollygog pudding
115g butter
125g flour
4tbs golden syrup
water
300ml milk
pinch of salt
more butter
sift flour and salt into a bowl, rub in butter to form a dough with water
roll out to a rectangle 1/4 inch thick
smear syrup across the dough and roll up
place in a buttered dish and pour over the milk
dot with butter and bake 200deg 30 to 40 mins.
Never give up Tomorrow is another day.
11:22 am
Supreme Being
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Tue 1-Jan-13
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Thought that this one would go with the season
Braised red cabbage with cranberry and port
300g red cabbage sliced
100g red onion sliced
100g dried cranberries
200g apples sliced
50g raisins
200ml port
cinnamon stick
70g redcurrant jelly
salt and pepper
sweat onion for 5 mins then add cabbage and cook for 10mins
add cinnamon and jelly, then sliced apples and port cook for 10mins
add the remaining ingredients and cook for 20 mins or until cabbage is soft.
Never give up Tomorrow is another day.
11:28 am
Supreme Being
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Tue 1-Jan-13
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Apple , plum and hazelnut crumble
900g apples peeled and diced
4 plums stoned and cut into 8 pieces each
100g brown sugar
100ml apple juice
100g plain flour
50g butter cubed
30 g chopped hazelnuts
put apples , 75g sugar, plums and apple juice in a pan and simmer for 8 mins
preheat the oven to 200deg
divide apples between 6 ramekins
rub butter into the flour , add the rest of the sugar and hazelnuts , sprinkle over the fruit
bake about 15 mins
Never give up Tomorrow is another day.
11:37 am
Supreme Being
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Tue 1-Jan-13
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I think when my mum made these she put it in a pudding cloth and boiled it instead of steaming
clootie dumplings
225g sr flour
1 teasp each of ground cinnamon, ginger and mixed spice
225 g light brown sugar
110g suet
225 g raisins, sultanas,and currants mixed
225ml milk
mix dry ingredients together
mix to a soft consistency with milk + whisky or brandy ( it has this in the istructions but not in the ingredient list so I suppose the alcohol is optional )
put in a 11/2 litre bowl cover and steam for 3 hours
Never give up Tomorrow is another day.
11:42 am
Supreme Being
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Tue 1-Jan-13
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cumberland sauce
225g redcurrant jelly
large glass of port
zest and juice of 1 lemon and 1 orange
pinch cayenne pepper
dash of worcestershire sauce
heat jelly until boiling
cook until jelly is reduced by a third
cook a little longer
pour into sterilised jars
store in fridge
Never give up Tomorrow is another day.
3:47 pm
Supreme Being
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Sun 30-Jan-11
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That braised red cabbage sounds good.....don't think I'd put raisins in it though, just my personal preference.
learning to love veg…..except celery :-O
5:02 pm
Supreme Being
Wed 30-Dec-09
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Eileen, to answer your thoughts about this new thread - it is one of those that , immediately after reading, disappears from my list. So, although I'm interested in this, I keep losing it. I might also say that it is quite difficult to find again, too!
In the crumble recipe, I am a fan of pecans - so I'd like the topping with pecans instead, but of course that's my favourite!! 
If anyone has tried the banana crater bread recipe from Veronica, I made it last week, and that brown sugar and cinnamon mix on top goes everso slightly gooey, it is wonderful! 
5:05 pm
Supreme Being
Wed 30-Dec-09
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Oh, and by the way, in the banana crater bread recipe I added the cinnamon to the cake-y part, too, so it came out quite dark, but flavour-wise - luvverly! (It was unintentional, but turned out okay!) 
5:11 pm
Supreme Being
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Sun 30-Jan-11
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Yes, this thread keeps disappearing for me, too......most annoying 
Val, I've just looked at that banana crater bread......oh my goodness, it does look yummy, but a total of 420g of sugar! 
I guess you could make it with less, well, for the base part anyway, particularly as bananas are so sweet in any case.
learning to love veg…..except celery :-O
5:25 pm
Moderators
Tue 22-Sep-09
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Yes, keeps disappearing even though I tried to 'pin it' twice!
To find it again, go to 'Select Forum' and click on 'Main course', it is at the top of the list there.
I'll try that again!
10:59 pm
Supreme Being
Wed 30-Dec-09
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Sue, Veronica says that she thought it a lot of sugar, but made it anyway.
However, like your thoughts, I cut down on the sugar, and I did find mine a little too sweet, so heaven knows what it would be like with all of it in the recipe!
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