Tag Archives: classic

Some 60’s Party Ideas . . .

Continuing the party theme from my last post, this one is from a magazine supplement from the early sixties. A far more innocent era: with a horrendous war fading from immediate memory and a time of great change. A time … Continue reading

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The Mince Pie

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison. Originally, mincemeat always contained meat. English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit … Continue reading

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Around The World

Summat Forrin’ Being an island, Britain was very insular when it came to the so called ‘Foreign Muck’ Even though the foods and food styles of France and Germany had been the subject of centuries of recipe sharing, as the … Continue reading

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Cake, Candle & Song!

A Birthday Wish Part 2 of 2 The tradition of placing candles on Birthday cakes is attributed to the early Greeks, who placed lit candles on cakes to make them glow like the moon. They believed the smoke of the … Continue reading

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Welsh Rarebit

Cheese on Toast There are many examples of cheese on toast throughout the world, some good, some bad, some wonderful. I have had a love affair with cheese on toast for as long as I can remember. From the deliciously simple … Continue reading

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Saving the Summer

Little Drops of Sunshine The preserving of fruit in sugar started in the Middle East several thousand years ago. It began with earthenware or fired clay pots that were then sealed tight with bees wax. This was by no means … Continue reading

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Traditional European Specialities

Spain These two recipes are from my own files. On leaving college I went traveling and as a result I had the opportunity to gather together the best of the local foods. These are two classic Spanish dishes that have had many mimics and … Continue reading

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Self Preservation

In A Jam! Like bread-making the making of preserves, both fruit and vegetable, has been around for time immemorial. To have the taste of summer in store to brighten the winter months is like a shaft of sunlight on a … Continue reading

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All Hail the Halibut

The King of Fish, the Fish of Kings A fish of fine texture and firmness, Halibut can range in size from a simple plate size fish to a monster the size of a small coffee table! It has a superb flavour … Continue reading

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Hospitable Haddock

Alongside Cod, Haddock occupies a place in the psyche of the British consumer. Probably better known in it’s smoked form it can also be used plain in most recipes that ask for Cod, or indeed for any similar firm-fleshed fish. Here are a … Continue reading

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