Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Thursday, September 27, 2012

Cardoons with Cheese

Cardoons with Cheese: Here is a recipe for a vegetable little used these days.We grow this on our allotment and love it today as much as we did when we were children.

So l thought l would post a recipe from my "Victorian Garden" and this is one such that is both tasty and wholesome.

RECIPE:
Ingredients:
2 lb of Cardoons:
Half a glass of Red Wine:
2oz of Butter:
2 oz of Flour:
Juice of 1 Orange:
Parmesan or Cheshire Cheese:
Salt and Pepper:

Preparation:
String the stalks,and cut them into an inch long.Put them into a saucepan with red wine,seasoned with salt and pepper and stew them until they are tender.Put in the butter rolled in flour and stir until the sauce is thickened.Put the Cardoons into a dish,squeeze the juice into the sauce and grate over Parmesan or Cheshire   cheese and brown them under a grill.

Extract taken from:The Cottage Garden and Country Gentleman's Companion 
30th September 1856.                

The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.

Please tweet at #AceFoodNews or email News and Views

Thank you, Chris [Chef]

Monday, September 24, 2012

Mrs Alma McKee: Cook To Royalty:Recipe of the Day

Mrs Alma McKee: Cook to the Royal Family:Chateaubriand A La Rosenbad:

When researching this lady l found that not even Wikipedia has any pages and she was a cook for the royal Family in the 1950's and 60's and her book from which l took today's recipe called simply " The Royal Cookbook in Colour by Mrs Mckee."

Anyway this recipe along with others l will post are unusual to say the least but this one was served to the late King Frederick of Denmark, on his visit in 1951.

RECIPE: Chateaubriand A La Rosenbad:
To Serve 4:
Ingredients:
3 ozs/90g butter:
Half a tablespoon of oil:
4 slices of Chateaubriand steak:
For the Sauce:
1 tablespoon brandy:
3 fl ozs/8 cl sherry:
1 pint/15 cl beef gravy:
2 tablespoons of liver pate:
1 oz/3 g butter:
Dash of Worcester sauce:
4 truffles sliced and the juice from the tin:

Quotation: At the time of the serving of the dish:

"Mrs Mckee served this dish to the late King Frederick of Denmark when he paid a state visit in 1951. He was such a charming man that everyone was anxious to see him enjoy his visit in every possible way.I can remember Prince Phillip coming into the kitchen before his visit and discussing the food.I always enjoyed the Prince Phillips informed visit's.He would look into the saucepans,ask questions and crack some very good jokes.In the times of stress and kitchen crisis,he was a real morale booster.I appreciated the informality of these visits because normally a royal visit to the kitchen was preceded by a warning from above,which made us feel we were in for a sort of kit inspection.Prince Phillip however,would appear without warning and take us as we where."

Food Preparation:
First,put the butter and the oil in the frying pan.When hot and golden brown add the steaks and fry on both sides,basting a little.Cook for four to five minutes(underdone)or seven to eight minutes(medium),basting when necessary.Remove from the pan,reserving the juices for the sauce,and keep hot.
To make the sauce,pour the brandy into the clean pan.Heat and set alight,then pour in the sherry to extinguish the flame.Add the beef gravy and the gravy from the steaks and boil for a few minutes.Add the liver pat'e,the butter,Worcester sauce and juice from the truffles.
Season to taste.
Stir well,bring to the boil and strain the sauce over the Chateaubriand.
Garnish each steak with a slice of truffle.Serve with crisp fried potatoes and salad.                  
       
The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.

Please tweet at #AceFoodNews or email News Views

Thank you, Chris [Chef]

Thursday, September 6, 2012

Yorkshire Pudding:Ministry of Food Style

One of my dad's favorite foods was " Roast Rib of Beef" with all the trimmings to include,2 veg, roast potatoes and of course good old Yorkshire Pudding, well he was from up North.This was one l used to cook for him regularly.
So l thought l would provide a good old recipe using foods that were around during the war.
So my second in the series of " Eating for Victory" is just plain old Yorkshire Pud.

Yorkshire Pudding:
Ingredients:
1 egg (reconstituted or used dry see my previous post)
4oz's National Flour:
Half a pint of milk:
Salt to taste:
1 knob of dripping or fat:

Method:
Preheat Oven:
Beat egg well in mixing-bowl:
Mixing in flour and salt:
Make a hole in the centre and put in the egg and sufficient milk to make a stiff mixture:
Beat well,add the rest of the milk:
Make the fat smoking hot in the baking tin and pour in the batter:
Cook in a brisk oven for about 30 minutes:(230c or Gas 8)
Note:
To this foundation recipe can be added diced and chopped vegetable or cooked meat.:
The addition of fresh or dried fruit can be added and makes an attractive sweet dish:
The same mixture can be used for pancakes;by pouring spoonfuls on to a piping hot greased pan or hotplate:   
            
The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.
Please tweet at #AceFoodNews or email News & Views
Thank you, Chris [Chef]

Tuesday, September 4, 2012

In Honour Of My Dad-A Tribute To Olivier

On this day in 1973 when l was at a tender age of just 17 my dad died. He was a nurse for want of a better word and l loved him dearly.The time spent with me was and always will be precious in my heart and l remember him for what he did for others and not what he did for himself!
We say we become a product of our parents well  l became a product of my dad and learned that only by giving and not expecting anything,l would become a more knowledgeable person.Well l have and it lets me write this tribute to him on this a day after so many years!
At the time of his death l was a secretary and not a chef but l did cook him his favourite shortcake biscuits and l want to share that recipe with anyone,who really understands how it feels to lose part of you!      

Recipe of the Day: Shrewsbury Biscuits 
Ingredients:
4oz of butter
4oz caster sugar
8oz plain flour
1 egg beaten
2 level teaspoons grated lemon rind

Oven Temperature: Gas Mark 4 or 160 centigrade
Makes: 20-24 biscuits

Lightly grease 2 baking trays:
Cream the butter and the sugar together,add the egg gradually and beat well.
Sift flour and stir into the creamed mixture with the lemon rind.
Knead lightly and roll out thinly half an inch thick.
Cut into rounds with a fluted cutter about two and a half inches in diameter.
Place on the trays and bake towards the top of the oven for 15-20 minutes,until pale brown.
Cool on a wire rack.

Note:
The mixture maybe flavoured in a number of ways,replacing lemon rind by one of the following:
2 level teaspoons,mixed spice or cinnamon.
1 teaspoons,vanilla extract.
2 oz dried fruit.
2 oz glace cherries,chopped.
The grated rind of one orange.

Enjoy and leave your comments when you try them? 

The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly.

Please tweet at #AceFoodNews or email News & Views

Thank you, Chris [Chef]

Friday, August 31, 2012

Quote of the Day: Marie-Antoine Carême-King of Chefs

Marie Antoine (Antonin[1]) Carême (pronounced: [maʁi ɑ̃twan kaʁɛm]) (8 June 1784–12 January 1833), known as the "King of Chefs, and the Chef of Kings"was an early practitioner and exponent of the elaborate style of cooking known as haute cuisine the "high art" of French cooking: a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carême is often considered as one of the first internationally renowned celebrity chefs.

Quote:" When we no longer have good cooking in the world,we will have no literature,nor high and sharp intelligence, nor friendly gatherings,nor social harmony" 

Extract Courtesy of:Larousse Gastronomique Version 1961 my book of learning to become a Chef! 
  
Care^me prefaced his own formulation of modern menus with a treatise on ancient cookery which required a great deal of research and which bears witnessed to a devoted passion for his profession.
There is nothing stranger as a menu of a dinner unearthed by Care^me which was served in 1745 to Louis XV by He^liot,the Dauphine's 'deceyur ordinaire de la bouche'.This dinner consisted entirely of beef!From the ungarnished soup made with shin of beef to the brain fritters served with lemon juice,nothing but this common-or-garden animal featured on the monarch's table.Care^me recalls that one of the Marshall Davoust's cooks prepared a dinner consisting entirely of horse-meat, during the long siege of Hamburg,of which Davoust was the governor.But he adds that necessity forced him to pass,for which he deserved praise,whereas the Dauphine's chef,author of deplorable menu,was merely an ignorant and mediocre person.
        
The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly. Please tweet at #AceFoodNews or email News & Views Thank you, Chris [Chef]

Wednesday, August 29, 2012

Ministry of Food - Dried Eggs - Rationing Remembered

I thought it was about time l started to put on at least a weekly post about my understanding of food and my research through books and l have many! This will include the types of food's we have eaten during the war when times of austerity was even then in existence. Even though they we moan and groan since those days we have never had it so good!

So l thought l would start with a staple food at the time simply " Dried Eggs" or powered or dehydrated eggs...and colloquially during the period of rationing in the UK, as “Ersatz eggs”. and their uses in various types of meals.
   
The Ministry of Food: explains this very well....dried egg is pure fresh egg with no additions, and nothing but the moisture taken away. it is pure egg, spray dried.

Eggs: provided a very highly concentrated form of food as they contain first class body building material.they also help us to resist colds and other infection because of their high protective properties.They are easily digested and for this reason are especially good for children and invalids.

Dried Eggs: are just as good as fresh eggs and should be used in the same way! They are very good for main dishes.
Before l move onto recipes and dishes l thought l would just explain how the housewife of the day, would reconstitute dried egg.

HOW TO RECONSTITUTE DRIED EGG: 
Ingredients:
1 level tablespoonful of egg powder
2 level tablespoons of water
[This is equal to one egg}
Methods:
1. Mix the egg and water and allow to stand for about 5 minutes, until the powder has absorbed the moisture.Then work out any lumps with a wooden spoon, finally beating with a fork or whisk.
or:
2. Mix egg to a smooth paste with half the water.beat until lumps have been removed, add the remaining water and beat again.
or:
3. For plain cakes, puddings and batters etc....the eggs can be added dry and mixed with the other dry ingredients. When adding the liquid to the mixture an additional 2 tablespoons of per dried egg used must be allowed.
Use At Once:
After reconstituting the egg use at once.Do not reconstitute more egg than necessary for immediate use!
Method of Cooking:
Use in recipes exactly as fresh eggs, beating as usual before adding to other ingredients.
Storage:
Keep the egg powder in a tin with a tight fitting lid and store in a cool place.Do not: keep dried egg in a refrigerator.                      

Recipes: here are some recipes for a variety of appetising dishes in place of meat,fish or cheese {that was in short supply during the war} and which is particularly suited for dried egg.

The first recipe l thought l would put on with others to follow later is a simply dish everyone who cooks has tried at one time or another is:
BACON AND EGG PIE:
Ingredients:          
2 eggs {reconstituted}:
2 rashers of grilled bacon:
8oz potato pastry:
2 oz mashed potato:
Salt and Pepper {to taste}
Method:
Beat the eggs:
Line a plate with half the pastry:
Mix the egg,potato,salt,pepper and chopped bacon together:
Pout the mixture onto the plate and cover with the the rest of the pastry:
Bake in a moderate oven for 1/2 hour:
Serve hot with vegetables or cold with salad: {Sufficient for 4 people}

Recipe courtesy of: War Cookery Leaflet 11                                  
Extract taken from: Eating for Victory      

The posts l provide are my views of good recipes and also are shared from a number of contacts, news and blogging services. They are not always tried and tested by me unless it states that l have cooked any myself,whereby it will be noted on the post accordingly. Please tweet at #AceFoodNews or email        News & Views Please leave your comments and l will post them, any recipes related to subject just mark                             " Ministry of Food " and send them to me by clicking the News & Views link.

Happy cooking and will post more very soon.

Thank you, Chris [Chef]

Wednesday, August 19, 2009

Recipes of Yester Year

This one is from another old forgotten recipe book " Peggy Archers Book Of Recipes " courtesy of BBC Radio 4 1968.

This one is simply called an delicious " Hot Apple Spice Cake " and will tantalise the taste buds.

Ingredients -

2 oz Butter
4 oz Granulated Sugar
1 Egg
8 fl.oz Milk to Mix
8 oz Flour
1/2 Teaspoon Salt
2 Teaspoons of Baking Powder
4 - 6 Apples { dependent on size}
1 Tablespoon Melted Butter
6 Tablespoons Brown Sugar
2 Teaspoons Cinnamon

Directions -

Cream the butter and granulated sugar well together, beat in the egg. Sift the flour, salt and baking powder together and add to the creamed mixture, alternatively to the milk to make a stiff batter. Turn into a square tin about 8in x 8 in x 2 in. Set the apples, peeled, cored and sliced in neat rows in the dough pointed side downwards, brush with melted butter, sprinkle with brown sugar and cinnamon and bake in a fairly hot oven 425F or Mark 7 for about 40-45 minutes. Serve hot for preference with cream or hot lemon cornflour sauce { personally l would recommend custard as an alternative.

Enjoy and as usual any problems leave a comment or email me and enjoy. CJ

Old Fashioned Cakes of Yester Year

In my first of our cakes of yester year l have decided to look at my recipes from the last 30 years.

This one is the tasty and moist " Brandy Orange and Sultana Cake " this one firstly needs acknowledgement to " Flora`s Recipe Hide and Flora Maria Deter " for this recipe.

Ingredients -

1 1/2 lb Sultanas
2 med Oranges
1/4 pint Brandy
8 oz Caster Sugar
8 oz Butter
4 Large Eggs
8 oz Plain Flour
2 oz Self-raising Flour

Directions-

The day before baking, place the sultanas in deep bowl. Grate rind from the orange add to the sultanas with the juice squeezed from the oranges[about 1/4 pint} and the brandy. Stir well. Leave for at least 12 hours to plump up, stirring occasionally. Grease an 8 inch round tin and line with 2 layers of greaseproof paper. Tie a band of brown paper around the outside of the tin. Cream the butter and sugar, beat in the eggs one at a time and lightly beat in the sifted flours. Fold in the fruit and all its juices. Turn mixture into the prepared tin and bake at 325F {Mark 3} for about 3 hours. If the top of the cake appears to be getting too brown towards the end of cooking time, cover with greased greaseproof paper. To test whether the cake is cooked, insert a hot skewer into centre of cake and it should come out perfectly clean. If cake mixture is sticking to it, the cake requires longer cooking. Turn out onto a wire rack to
cool. Store in an air tight tin. This is a moist cake and keeps well for 2-3 weeks after baking.

Any problems email me or leave a comment with your details, enjoy. CJ


Brandy Orange Sultana Cake

Tuesday, May 19, 2009

Walnut, Maple & Oat Scones

Hi everyone as promised my first recipe of to get your teeth into these will usually be published on a different day of the week eventually and provided in a gadget eventually on this site to add to your blog/website. 

This little recipe with my own twist on flavour will make 12 scones of course you will need to adjust the ingredients should you wish to make a different amount.

" My Walnut, Maple and Oat Scones"  

Ingredients 

  • 4oz - chopped walnuts 
  • 6oz - plain flour 
  • 2 -     teaspoonful of baking powder 
  • 1/4 - teaspoon of salt 
  • 3oz - butter cubes
  • 4oz - porridge oats
  • 1oz - maple syrup 
  • 1 -     teaspoon vanilla essence 
  • 2/3rds of a tub of plain yoghurt or creme fraiche 

Pre-heat oven to 200 degrees C or 400 degrees F 

Grease a baking tray and cover with baking parchment or alternatively use a non-stick tray. 

Attach the chopping blade to your food-mixer whilst un-plugged from the wall { Can you tell l teach Health and Safety Guidelines } 

Next add to your mixer flour, baking powder, bicarbonate of soda and salt. Then add your butter and blend until mixture resembles breadcrumbs. 

Take one large mixing bowl and add the oats and nuts and mix well with the yoghurt or creme fraiche, maple syrup and vanilla essence adding the mixture to your food mixer and blend. Make sure at this stage you do not over process the ingredients. 

Take a large desert or cooking spoon and scoop out a spoonful of mixture and place on baking tray to resemble rounds, remember the larger they are the less scones you will be able to make. 

Place in your pre-heated on a middle shelf not to near the top of the oven for about 15 minutes or until lightly browned.

Enjoy buttered or for that extra special treat use homemade jam and clotted cream.  

More soon - CJ

P.S Please send me your extra special recipes at our business address idadamchristian96 @googlemail.com and mark your mail for CJ- SOS and l will try to add them to my blog on a regular basis.                        
            

Friday, May 15, 2009

My Latest News

To anyone that has visited my blog and found no updates for a longtime, may l apologise as l have had a lot of things happening offline. 

Firstly l have decided to train for my assessors award and this has taken a lot of my time, but nearing the end now and will be updating on more regular basis. 

Saying that l recently had a serious fall that has provided me with time on my hands to get to completing my course to train chefs, but has prevented me from cooking, oh well. 

But some good news have started my profile at http://www.google.com/profiles/sosone24 and anyone needing to know more please visit. Also have joined a professional cooking & blogging site and will forward lots of good tips with my own twist very soon. 

Lastly l have began adding a number of social sites and these can be seen on my profile, so take a look and leave a comment. Also add any problems with recipes or leave any cooking tips and l will contact you if you leave the details. 

Bye for now- CJ