Monthly Munch Archive 2004
 

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Old Fashioned Christmas Cake
 

This recipe comes form the 1930s and has stood the test of time.  Just like the old days it has simple ingredients and simple methods.

INGREDIENTS

1½     Cups of butter
1¾     Cups of brown sugar
16      Medium eggs
4        Pounds of raisins
4        Pounds of currants
1        Pound of finely chopped mixed peel
2        Pounds of flour
1        Pound of almonds, blanched and cut fine
2        Nutmeg, grated and the same of mace
½       Pint of brandy
1        Tablespoon of lemon essence     
 
 

Method

(1)      Cream the butter and sugar well together
(2)      Add the beaten egg yolks, then the stiffly beaten egg whites
(3)      Put all fruits and nuts together and rub with some of the two pounds of flour
(5)      Beat well, then add nuts and brandy
(6)      Grease and flour a suitably sized baking tin
(7)      Bake at 160ºC/325ºF(Gas Mark 3) for approximately 2 hours
(8)      Test to see if it is done with a fine skewer inserted in to the centre of the cake. If it comes out still showing some batter, bake for up to 30 minutes more. If top is too dark before cake is ready, cover lightly with foil

The resulting cake can be stored until Christmas and traditionally decorated with marzipan and royal icing.

Pumpkin Soup
 

It's that time of the year again when there is a glut of pumpkins.  The children wanted pumpkins to use for Halloween, but they wanted to hollow them out and cut 'Scary' faces out of them, so there is pumpkin flesh to use in some way.  We have used various recipes in the past but not soup yet, so here goes. 

INGREDIENTS

¼     Pound of split peas 
4      Cups of chicken stock or water
1      Pound of chopped fresh pumpkin flesh
1      Chopped onion
1      Strip of Beef or Bacon
To taste:
Freshly ground black pepper and salt
Mixed fresh or dried herbs
Fresh thyme
Fresh chopped  parsley
 

Method

(1)     Rinse the split peas in cold water then add them to the stock in a large heavy pot
(2)     Add the pumpkin, onion, beef, salt and pepper, mixed herbs and thyme
(3)     Simmer gently, partly covered, until the peas and pumpkin are both tender
(4)     Season to taste with salt and pepper
(5)     Serve hot, trimmed with the chopped parsley

The above ingredients should serve 6 hungry people

Mayonnaise Free Potato Salad
 

We were having a picnic last weekend and had quite a few cold potatoes left over from dinner.  Ideal for a potato salad I thought but then found we had run out of mayonnaise.  The potato salad was off the picnic menu until I found  a recipe that made potato salad without mayonnaise.  It was a life saver and absolutely delicious, so here it is:

INGREDIENTS

2      Pounds of cold cooked potatoes
1      Medium stalk of fresh chopped celery
2      Tablespoons of chopped onion
½     Cup of cottage cheese
½     Cup of plain yoghurt
Some salt and freshly ground pepper to season

Method

(1)     Cut the cold potatoes into bite sized pieces (You can peel them first it you prefer)
(2)     Combine the potatoes with the chopped celery and onion.
(3)     Puree the cottage cheese and add it to the yoghurt
(4)     Add the cottage cheese and yoghurt mixture to the potatoes and toss gently until all the potatoes are coated
(5)     Season with salt and pepper to taste
(6)     Chill in the refrigerator before serving
 

No cooking required for our recipe this month

Simple Tomato Chutney

Still more tomatoes to use up so here is an easy recipe to help.

INGREDIENTS

6      Pounds of ripe tomatoes
1      Pound of onions
12    Ounces of sugar 
½     Pint of malt vinegar
1      Ounce of salt
2      Teaspoons of  paprika
¼     Teaspoon of cayenne pepper    
 

Method

(1)     Wash and chop the tomatoes
(2)     Peel and chop the onions
(3)     Place the tomatoes and onions into a heavy bottomed saucepan and cook gently to release the tomato juices
(4)     Simmer for about 20 - 30 minutes until tender
(5)     Add the salt, paprika, cayenne and half of the vinegar
(6)     Continue cooking gently for approximately 45 minutes or until it begins to thicken
(7)     Add the sugar and remaining vinegar, stirring until fully dissolved
(8)     Continue simmering, until the mixture becomes thick, stirring occasionally
(9)     Carefully decant the resulting chutney into previously sterilised jars whilst still hot, leaving about a quarter of an inch clear at the top
(10)   Seal the jars and leave for 3 - 5 weeks to allow the flavour to mature
 

This is one of the simpler recipes  but still very tasty

Summer Tomato Soup

As usual this year we have grown more tomatoes than we can eat raw so we need to find ways of using them.  This soup is ideal as it is light and tasty and easy to make.

INGREDIENTS

2½    Pounds of ripe tomatoes
1       Chopped onion
2       Sliced stalks of celery
1       Sliced carrot
1       Small, chopped, sweet green pepper
3       Cloves of fresh garlic (¾ teaspoon of garlic powder could be used as an alternative)
1       Tablespoon of lemon juice
1       Pinch of dried basil
 

Method

(1)     Peel and chop tomatoes 
(2)     In a large pot put the onions and a small amount of water
(3)     Steam the onions for a few minutes until soft
(4)     Add the tomatoes, celery, carrot, pepper, garlic and 2 cups of water
(5)     Bring the vegetable mixture to the boil
(6)     Reduce the heat and simmer for about 20 to 30 minutes, until the vegetables are soft
(7)     Strain the soup, saving the liquid
(8)     Puree vegetables in a blender
(9)     Add the pureed vegetables back to liquid
(10)   Stir in the lemon juice, basil, salt and pepper
 

This is a quite light soup and is delicious served hot or cold, either as an appetiser or a main course

Buttermilk Biscuits

INGREDIENTS

½    Cup of butter
2     Cups of sifted self raising flour
¾    Cup of buttermilk
½    Teaspoon of salt
½    Teaspoon of baking powder
Melted butter


Method

(1)     Mix the flour, salt and baking powder with the butter until a rough granular mixture is achieved  
(2)     Add the buttermilk and mix until all the dry ingredients are moistened, but without over mixing
(3)     Knead lightly 3 or 4 times on a floured surface
(4)     Roll out to about ¾ inch thickness and cut to approximately 2 inch shapes with a cutter
(5)     Place the cut shapes on a lightly greased baking sheet
(6)     Bake at 220ºC/425ºF(Gas Mark 7) for about 15 minutes or until golden brown
(7)     Brush with melted butter

There should be enough mixture, using the above quantities, to make about a dozen biscuits

Jungle Juice

We don't seem to have done any drinks in this section, so here is an unusual refreshing recipe for a summers day.

INGREDIENTS

5       Ripe Bananas   
5       Oranges 
5       Lemons
5       Cups of sugar
7       Cups of water
        

Method

(1)     Peel and mash the bananas
(2)     Extract the juice from the oranges and the lemons
(3)     Mix the mashed bananas, the orange and lemon juice, the sugar and the water together thoroughly
(4)     Freeze the resulting mixture
(5)     Fill a large glass one third full with the frozen mixture, and top up with lemonade, ginger ale or other similar fizzy drink

There should be enough, using the above quantities, to make 35 glasses of this refreshing drink.  Just invite all your friends round to enjoy it with you.
To make the party go with a swing you can add a shot of vodka or gin to each glass. "Lovely Jubbly"!!
   

Stinging Nettle Soup

With the summer weather here I have a job keeping the nettles down in my garden.  I read an article which said that stinging nettles have many good uses, although I have always classed them as pests. They are supposed to be good for butterflies, great for compost, super for arthritis and even better for soup.  So I found a recipe and tried it, and it tasted better than I had imagined, so here it is
 

INGREDIENTS

1       Pint of stinging nettle tops (pick only the topmost youngest nettle leaves and use rubber gloves whilst handling raw)
1       Ounce of butter      
1       Ounce of Oatmeal     
10      Fluid ounces of water, stock, or milk      
         Salt and pepper to taste   

Method

(1)     Wash the young nettle tops in thoroughly in cold water
(2)     Shake the leaves dry and chop them finely
(3)     Melt the butter in a pan, sprinkle in the oatmeal and fry until golden brown
(4)     Stir in water, stock or milk.
(5)     Bring to the boil, stirring constantly
(6)     Add the nettles, salt and pepper
(7)     Return to the boil
(8)     Lower heat and simmer for 30 to 45 minutes

Crispy Salmon Fish Cakes
(With Ginger Mayonnaise)

INGREDIENTS

1¼    Pounds of salmon fillet, chopped into ¼ inch cubes
2       Tablespoons mayonnaise
¼      Cup of onion, finely diced
2       Tablespoons of parsley, chopped
¾      Teaspoon of salt
1½    Tablespoons of lemon juice
Beaten egg and milk mix
Breadcrumbs
 

Lamb Risotto with Spring Vegetables
 

INGREDIENTS (For The Lamb)

1    Lamb Shank
6    Cups of water
Vegetable scraps from the Risotto ingredients

Method (For The Lamb)

(1)      In a sauce pan brown the shank in the olive oil
(2)      Add the vegetables and 6 cups water
(3)      Bring to the boil and simmer for 1½ hours
(4)      Remove from the heat and allow to cool
(5)      When completely cool take the shank out and remove all meat from the bone
(6)      Remove all of the fat and grizzle
(7)      Roughly chop the meat and set aside for use later
(8)      Strain the stock and reserve 5 cups
  

INGREDIENTS (For The Risotto)

5       Cups stock previously set aside
         The lamb  previously set aside
3       Tablespoons of olive oil
¾      Cup of chopped onions
1       Large, finely chopped clove of garlic
¾      Cup of diced Shiitake mushrooms
1       Tablespoon of fresh thyme
2       Cups  of Italian rice
½      Cup of dry white wine
¼      Cup of diced carrots
¼      Cup of chopped asparagus
1       Tablespoon of freshly grated Parmesan cheese
¼      Cup of sugar snap peas
Coarse salt and freshly ground black pepper to taste

 

Method (Final)

(1)      Place the 5 cups of stock in a saucepan and bring to a simmer and then reduce to a low heat
(2)      Put the olive oil in a sauce pot over medium heat and add the onion, mushrooms, garlic and thyme and sauté until softened but not coloured
(3)      Add the rice and sauté on a medium to high heat for about 1 to 2 minutes, stirring until the grains are coated well
(4)      Stir in the wine, reduce the heat to medium, and allow it to evaporate
(5)      Add the lamb and carrots
(6)      Add 1 cup of the stock and stir well
(7)      When it is nearly all absorbed into the rice, add another cup of the stock, stirring all the time
(8)      Continue adding the stock in this way until all of it is absorbed and with the last cup of stock add the asparagus
(9)      Stir in the cheese and sugar snap peas
(10)    Add salt and pepper to taste
The total cooking time for the rice should be about 20 to 25 minutes.

Something warming on a windy day if served piping hot. The quantities above should serve about four people
 

Irish 'Sweet' Potatoes
 

INGREDIENTS

¼    Cup of softened, unsalted butter
4     Ounces of softened cream cheese (Not Reduced fat or whipped)
1     Teaspoon of vanilla
16   Ounces of confectioner's sugar
7     Ounces of flaked coconut
½    Teaspoon of ground cinnamon
 

Method

(1)      Cream together the butter and cream cheese in a large bowl, with an electric beater on medium speed
(2)      Beat in the vanilla and confectioners' sugar
(3)      Stir in the coconut with a spoon
(4)      Roll the mixture between your hands to form small potato shapes or roll into small balls
(5)      Place the cinnamon in a shallow dish
(6)      Roll the shapes in the cinnamon, then place on a baking sheet, cover, and chill for about 1 hour, until firm

Something different, no cooking required, and the kids will love them (They could even help you to make them if you can stand the mess)
 

Champagne Dessert

INGREDIENTS

2     Packets of lemon flavoured gelatine
2     Cups of boiling water 
2     Cups of Champagne
8     Equal sized, trimmed strawberries        
 

Method

(1)      Dissolve the gelatine in a large bowl containing the 2 cups of boiling water
(2)      Allow to cool for about 10 minutes
(3)      Add the champagne and chill for a further 40 to 45 minutes, until the mixture slightly thickens
(4)      Put 1 cup of the gelatine/water/Champagne mixture aside for later use
(5)      Share the remaining gelatine/water/Champagne mixture equally into 8 champagne glasses or sundae dishes
(6)      Place a strawberry into each glass
(7)      Beat the cup of gelatine/water/Champagne mix previously put aside, in a bowl, using an electric mixer on high speed, until it is fluffy and doubled in size
(8)      Gently spoon even amounts into each of the 8 glasses
(9)      Cover and chill for about 2 hours
     

This is an easy and simple way to use up that Champagne left over from new the year celebrations.  You can use any sparkling wine in place of the Champagne and it still looks and sounds dead posh.  A light and sparkling finish to a great meal.
 

Turkey Hash

With Thanksgiving and Christmas over and the leftover turkey taking up space in the fridge this is an ideal and simple recipe to use it up.

INGREDIENTS

3       Large potatoes, washed and chopped into ¼" cubes
4       Slices of streaky bacon
½      Pound of cooked turkey
1       Large red onion chopped into ¼" pieces
½      Red pepper chopped finely
Salt to taste
Freshly cracked peppercorns
Paprika
 

Method

(1)      Cook the bacon in a large pan until very crispy ( You could cheat here and use ready prepared packet onions, if you do then you can skip the next two steps)
(2)      Remove the bacon and drain it on a paper towel
(3)      Once cool, chop the bacon into small pieces and save for later
(4)      Add the potatoes to the pan and cook for 10 to 15 minutes until they begin to brown and become crispy
(5)      Put the potatoes to one side of the pan and add the onions and peppers
(6)      Cook for a further 3 to 4 minutes and then add the turkey
(7)      Cook for 1 to 2 more minutes and then stir all together
(8)      Season the hash with salt and cracked pepper
(9)      Colour with the paprika
(10)     Add the chopped bacon pieces and stir again
(11)     Place a generous serving of the hash in the centre of four warm plates and top each with 2 fried eggs

Tasty and warming