Tag Archives: bread

Apple and Raisin Sandwich

I set myself the tiny challenge of, instead of having nuked leftovers for work lunches, crafting a sandwich as per the specifications of one of my recipe books for 1 working week. All three sandwich recipes are from Florence Greenberg’s Jewish Cookery Book (Jewish Chronicle Publications, 1947) (For various reasons, this project was abandoned after 3 days. I really am an almighty flake.)
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Squash Pie

I roasted half squash a couple of days ago, having used the other half in a stew and, as these were so good, decided to attempt another, similar recipe from the same book, Potluck Cookery by Beverley Pepper (Faber and Faber, 1955).

IMG_1217

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Macaroni burgers

I don’t know what possessed me to look in Beverly Pepper’s Potluck Cookery (Faber and Faber, 1955) for a secondary use for pasta and cheese sauce, but I’m glad I did.

macaroni burgers recipe

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Cheese and Tomato Savouries

moderncookery2These were my contribution to our Canape party’s ‘Guess The Cheesy Decade’ competition, where 3 canapes were made, from various decades and guests were asked to, well, guess the decade. I can’t remember what the consensus was on when this recipe was from, but I don’t think anyone got it right. The recipe is from Modern Cookery Illustrated by Lydia Chatterton (Odham’s Press Ltd), and my edition is a 1947 reprint.

cheesetom

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Party Pyramids

Another of my contributions to the canape party – this comes from our old friend Make a Meal of Cheese. Is it just me or do the prawns in the picture below look kind of weird? Like…too pink?

pyramids

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Almond-Spinach Croquettes

In which health-giving spinach is mixed with white flour, butter, salt, anchovy sauce and then fried. (From Beverly Pepper’s Potluck Cookery, Faber and Faber, 1955).

Almond-Spinach Croquettes

LEFTOVER: COOKED SPINACH
Chopped and drained, at least 1 ½ cups

AND

Butter or margarine, 3 tablespoons
Flour, 4 tablespoons
Milk, 1 cup
Salt ½ teaspoon
Pepper to taste
Minced toasted almonds, 2 tablespoons
Worcester sauce, 1 tablespoon
Flour
Beaten egg, 1 with 1 tablespoon water
Bread crumbs
Fat
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Tian de Courgettes a la Provencale

It’s not quite courgette season yet – they still need plenty of seasoning so this recipe by Escoffier (Paul Hamlyn, 1934) is perfect.

Tian de Courgettes a la Provencale
The name tian is given to a round dish, which is popular in Provence; it is about 2 inches in height and of various sizes.

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