Tag Archives: paprika

Green Pea and Tomato Scramble

Although this book is one I’ve had since even before I started actively buying vintage cookbooks I don’t think I’ve ever cooked anything from it (may not be true, can’t be bothered to check). This is because it’s horrendous. Every single image in it is a browny-yellow shade and it makes vegetarianism sound like a problem which they’ve come up with a few palliative measures to make the burden slightly more bearable rather than a perfectly reasonable culinary choice. I’m sure with a bit more enthusiasm and better food photography many of the recipes would be more appealing but as it is, I’ve never wanted to cook any of them. Why I suddenly decided to the other night remains a mystery.
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Liptauer Cheese

This was the first thing I started making for our recent Eurovision party, being skilled at planning ahead I bothered to read the recipe card sometime before the party started so this got the chance to rest for the couple of hours it specifies. Lots of things seemed to go wrong with this, the quantities seemed off, I seem to remember reducing the amount of capers and thanks to a shopping omission didn’t add the chives until a lot later. When I first tasted the dip it struck me as one of the least appealing things ever – the potential of the separate parts had combined to form a disgusting looking and tasting goo. It was horribly sharp and I considered going off-recipe simply so as not to horrify my guests, but was utterly lost as to what would sort it out, so shoved it in the fridge as if the fridge was magic and would somehow transform this mess into something edible.

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Hungarian Onion Soup

Sorry this is being posted late! Events ran away from me towards the end of last week.

As promised, another soup, and one you could conjure from store cupboard ingredients, (if you own a store cupboard, I took these items from my spice shelf, carb-drawer and the fruit bowl).  I’m interested to see if it’s edible exactly as written or if these seven ingredients actually don’t magickallye combine into a tasty meal.(This recipe is from Florence Greenberg’s Jewish Cookery Book, 6th edition, 1958).
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Cauldron Goulash and Galuskas

This comes from the rather alarmingly covered Hungarian Culinary Art by József Venesz (Corvina Press, 1958):

(Shiny pig. Would eat).

Ahem.

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Chicken Paprika

My feelings about paprika are well-documented so I’m slightly ashamed that I’ve never cooked Chicken Paprika before – I have at least 2 different recipes for it. I’m going to start with the simplest though – from Beverly Pepper’s Potluck Cookery (Faber and Faber, 1955).

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Herbed Carrot Salad

a) apologies for the delay; b) ph34r the fusion of herbed carot salad, mashed potato, sook choo na mool and SAUSAGES! This is what happens when you cannot make salads for one, have urgent leftovers in need of eating and yet CANNOT refuse yourself sausage and mash after a tough day. Hurrah?!

Ingredients
450g carrots
peeled clove garlic
1/8 – 1/4 tsp cinnamon
1/4 tsp ground cumin
1/2 tsp paprika
pinch cayenne pepper
juice of one lemon
1/8 tsp granulated sugar
olive oil to taste
salt
freshly chopped parsley to garnish

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Marrakech Meatballs

Another from Josceline Dimbleby’s Cooking with Herbs and Spices - this time savoury:

Says Josceline -

One of my favourite Moroccan dishes is these simple meatballs, which are served with eggs lightly cooked in the same dish at the last moment. The taste when the egg yolk breaks into the spiced meat and juices is quite delicious.

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