Tag Archives: mushrooms

Peynirli Borek or Borek with Cheese

Another dish for Eurovision party, this time representing Turkey with the cunningly titled Turkish Cooking by Irfan Orga (Andre Deutsch, 1958).

Continue reading

Sienisalaatti or Fresh Mushroom Salad

This was from the Time Life Scandinavian cookbook, and was one of my healthy vegetable based dishes for Eurovision. Healthy, plus cream. Of course.

Continue reading

Stir-Fried Minced Meat with Soya Sauce, Mushrooms & Green Peas with Onion Cakes

cheapchowHere’s two from Kenneth Lo’s 1978 book on Chinese cooking – Cheap Chow. I’ve been meaning to cook more from this book, and now my budget is somewhat tight I hope to get on with some of the more adventurous recipes. There’s one for Broad Bean, Potato and Belly of Pork Soup, which sounds amazing, but would require me to tackle pig’s trotters and I’m just not sure I’m ready for that kind of commitment. Today’s recipe features the much more familar mince, because, as Kenneth points out ‘In facing up to the problems of budget cookery, sooner or later one has to resort to the use of minced meat‘. So here goes!

Continue reading

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

Continue reading

Macaroni Mushroom Toss

cheesecoverThis is from Make a Meal of Cheese, published in 1973 by the Cheese Information Service (no,  really, it’s a thing). The introduction briefly outlines the history of cheese and describes a few UK specialities such as Stilton, Cheshire, Wensleydale, Derby, Dunlop, Caerphilly etc.  Ignoring, as this book does, the wealth of foreign cheeses, it was with some surprise I read the following ‘All the cheese referred to in the recipes is of the hard-pressed type, usually Cheddar, because this variety is most suitable for use in cooked dishes’. C’mon! A cheese cookbook where they only use Cheddar? This is demented. So it was with some trepidation that I browsed the recipes, and rightly so. I would like to add at this point that I love cheese, and will eat it in many divers, varied and challenging contexts. Make a Meal of Cheese goes too far. Perhaps at a later date I will be brave enough to try the Somerset Cake – a sponge cake with a raspberry jam and grated cheddar filling, but right now just reading this recipe destroys any appetite I may have. There’s also Savoury Welsh Surprise (anyone who’s thinking this might be one that features a Welsh cheese rather than Cheddar must steel themselves for disappointment). This dish is leeks rolled in ham, baked in a cheddar sauce. Horrifyingly this recipe ends with this tip: For a change, try substituting bananas for the cooked leeks. An exciting combination.  Dangerously exciting, if you ask me.
Continue reading