Yet another apple recipe. I’ve never fried fruit, nor have I flamed booze before. I was quite nervous about this, all the other times I’ve had fire in my kitchen, it’s been unintentional and thus rather panic-inducing. Still, I thoroughly dampened a tea-towel, put it in arm’s reach of the cooker and steeled myself. (I don’t have any pets or small children, but we should all practise safe flambé.)
I wanted to serve this with the cream crust pastry, as courgettes goes so well with tomatoes and peppers, and I thought the cream would balance the acidity of the tomatoes and peppers. From Jane Grigson’s Vegetable Book (Penguin, 1976):
Courgettes with cream and rosemary
A dish that can be served on its own, or with veal, chicken and lamb. Use fresh rosemary from the garden. Other herbs can be substituted – parsley, chives, tarragon, fennel – but rosemary gives the best flavour of all.
The lovely Quadrille books sent Alix and I their two most recent publications which include Eliza Acton’s Modern Cooking for Private Families, first published in 1845. Acton had one volume of love poetry published in 1826 and was advised by her publishers when she submitted a second volume ten years later, to write a cookery book instead.
This 656 page giant is divided into chapters for meat, bread, vegetables etc, written in Acton’s deft, frank style. I’ve never had the urge to make stuffing before, but the forcemeat chapter has made me quite excited by the idea. Many of the recipes look temptingly well-seasoned (cayenne pepper and shallots feature heavily) and there are at least four recipes for ridiculously named biscuits.
This was from the Time Life Scandinavian cookbook, and was one of my healthy vegetable based dishes for Eurovision. Healthy, plus cream. Of course.
And…another from Salad Days. I think I shall try to work my way through the entire book. Including the Heringsalat. This was served with the Plaice in Savoury Custard, it cut through the rich custard but wasn’t quite right.
This beautifully juicy salad with a taste of spring is very smooth on the palate, and is ideal with rice dishes or new buttered potatoes. The addition of dill gives it a slightly sweet and very delicate taste. A favourite with children.