Category: Magazines

Inspired by 1989 – Lavender and Sparkling Rosé Mustard

Strike a pose!   Today we are Vogue-ing back to 1989 with part two of our look into the October / November 1989 edition of Vogue Entertaining.  And taking inspiration from the cover, today’s recipes all come from an article called Lavender’s Coup which mostly features those flowers as a key ingredient.  In fact they all did except for one random recipe for strawberry sorbet. 

lavender-sparkling-rose-mustard2My front garden is full of lavender and at the moment it looks glorious!  We are also in no danger of colony collapse disorder here because the garden is also full of bees. Kinda dangerous for me because I am highly allergic to stings  but thus far we are respecting each others’ space. 

lavenderProvençal Leg Of Lamb

This is not so much a recipe as a suggestion by Vogue Entertaining:

“Instead of inserting the usual garlic or rosemary into your leg of lamb before roasting try lavender instead.  Pat about 1 small handful or 2 level tablespoons of dried English Lavender all over the roast.  Season and bake as usual. 

The lavender will not flavour the meat strongly but with a lovely subtle herby taste and the perfume of the lavender will permeate the kitchen from your oven.”

I added some lavender to my usual rosemary and garlic for a roast leg of lamb and the result was divine.  The flavour was exactly as promised however no I think Vogue Entertaining may have been waxing lyrical with the lavender scent permeating the kitchen.  There was precisely none of that.  There was however the equally delightful aroma of roasting lamb so no harm done!

lavender-lambI went slightly Middle Eastern with my sides which were a roasted pumpkin salad with, feta, walnuts and roasted red onion and some sautéed broad beans and mushrooms with a tahini yogurt dressing.  The broad beans were also home-grown just not by me – they came direct from my bosses garden.  

lavender-lamb3Lavender and Sparkling Rosé Mustard

The original recipe for this mustard contained white wine.  I had some sparkling rose in the fridge and decided to use that instead and the result was lovely.  The mustard is both sweet and spicy, the ginger and cloves add depth and warmth, it’s loaded with herbs to keep it light and fresh. 

avender-sparkling-rose-mustard

Slather  this liberally all over your favourite ham sandwich, over a chicken before it goes in for roasting or whip up a Croque Monsieur or use where ever else you would use mustard!

ham-and-mustard-sandwichlavender-roast-chicken

Lavender and Sparkling Rosé Mustard
A delicious and versatile mustard
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Ingredients
  1. 50g yellow mustard seeds
  2. 50g black mustard seeds
  3. 1/2 tsp ground cloves
  4. 1/2 tbsp fresh tarragon
  5. 1//2 tbsp fresh thyme
  6. 1/4 cup chopped parsley
  7. 2 cloves garlic
  8. 2 tsp chopped ginger
  9. 11/2 tbsp honey
  10. 1 tbsp salt
  11. 3/4 cup sparkling rose
  12. 1/3 cup olive oil
  13. 1 tbsp dried English Lavender flowers
Instructions
  1. Combine the mustard seeds, cloves, tarragon, thyme, parsley, ginger, garlic, honey and salt in a blender.
  2. Process until all the ingredients are finely chopped.
  3. With the motor running, add the sparkling rose and oil.
  4. Remove to a bowl, cover and stand at least 8 hours.
  5. Add the lavender and stir thoroughly with a wooden spoon.
  6. If you prefer a smoother mustard, blend a second time.
Adapted from Vogue Entertaining October / November 1989
Adapted from Vogue Entertaining October / November 1989
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
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Mag of The Month – Super Food Ideas – September 2002

fish-with-tarragon-salsa

Given that September is almost over, I thought I would quickly squeeze in a mag o’ the month.  If the month was September 14 years ago. However take a step back in time with me as we flick through the pages of Super Food Ideas.

super-food-ideas

Flavours of The Month – September 2002

Peaking  in September 2002 were

Apples

Here is my Salted Caramel Apple Pie:

Salted Caramel Apple Pie3Grapefruit

Here are two cocktails using grapefruit:

The Navigator

rp_The-Navigator3-802x1024.jpgThe Mexican Standoff

Honeydew Melon

AKA the worst melon.  I have no recipes.  I wouldn’t have it in my house. 

Pear (European).

Here is my Pickled Pear and Blue Cheese Salad.  Now, that was delicious.  I think I need to make it again.  After all, pears are peaking!

Pickled Pear & Blue Cheese Salad

Brain Teaser

This alphabet soup was featured in the August 2002 edition of Super Food Ideas.  Can you solve it?

alphabet-soup

The Food

I made four recipes from this Mag starting with:

Ricotta Wafers

ricotta wafersThis came from the Weekly Menu Section and was classified as an entrée.  I ate mine for lunch and it was a great quick lunch idea.  Ricotta with herbs mixed through served on crackers with tomato and avocado. 

Another lunch idea was this:

Ploughman’s Lunch

ploughmans-lunchNow, without wanting to seem too smug.  That ploughman’s lunch you see above?

I made that bread. From scratch.

I also made the chilli jam that you can see between the bread and the lettuce. 

And those pickled onions?  I made them too. 

Because I am fucking awesome. And because we’re doing preserving this month at Tasty Reads. 

See?  Not smug at all.

Quick Sushi

quick-sushi2Ok, before anyone tries to stage an intervention, just know that I haven’t started boozing on brandy in my lunch hour.  That Remy bottle was just  the right size to put my soy sauce in. 

Chargrilled Fish With Tarragon Salsa

The only thing I made that wasn’t a lunch was this lovely dinner.  The fish and salsa were really good.  Not so much the potato thing I had with it which was from that horrible Mexican book.

fish-with-tarragon-salsa

Here’s the recipe for the fish:

Char-Grilled Fish with Tarragon Salsa
A light and lovely dish, packed with flavour
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Ingredients
  1. 1 slice day old bread, crusts removed
  2. 1/4 cup tarragon leaves
  3. 1/4 cup parsley leaves
  4. 3 tbsp lemon juice
  5. 2 tbsp water
  6. 1 clove of garlic, sliced
  7. 1/4 cup olive oil
  8. 4 bream fillets
  9. Additional olive oil
  10. salt and pepper
  11. Lemon quarters to serve
Instructions
  1. Tear the bread into small pieces.
  2. Place into a food processor with tarragon, parsley, water, lemon juice and garlic.
  3. Process until mixture is finely chopped.
  4. With the motor running slowly drizzle in the oil until the mixture forms a thick sauce.
  5. Brush the fish with olive oil and season with salt and pepper.
  6. Cook on a hot char grill for 3-4 minutes each side or until cooked through.
  7. Top with tarragon salsa and serve with lemon quarters.
Adapted from Super Food Ideas - September 2002
Adapted from Super Food Ideas - September 2002
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Next time, we’re getting classy and taking a step back in time with a look at Vogue Entertaining (Australia) from October 1989.

Have a great week!

PS, if you want any of the other recipes featured above, drop me a line and I’ll email them to you.

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Future Classics – Australian Table – August 2001

Remember how I said I had a fab idea for a whole new series of blog posts whilst on holiday?  Here’s the thing, along with hundreds of cookbooks, I also have a huge collection of food magazines, most of which sit on shelves in my back room doing nothing.  Once a year, I grab a handful of the oldest, take them on holiday and cut out the recipes I want, throw away the magazines, and cook the recipes over the next 12 months. 

Vodka With Crushed Limes2

Crispy Duck with Green Pancakes2jpg

Currently I have a few mags from the late 1990’s but they are most from the early noughties onwards.  So they are not quite but well on their way to becoming formally vintage.  My thought on holiday was….”These are the things that will shortly become the vintage recipes of the future.  So, instead of ripping them up, I’m going to start cooking from them.  Once a month, I’ll revisit one of these magazines, cook a thing or two and decide if these are future vintage classics – or just junk taking up space in my backroom.  Here are the early years to 2013:

Magazines1And here are 2014 to the present day:

Magazines2so, to start, we are stepping back in time 15 years to the August 2001 edition of Australian Table:

Australian Table August 2001 I also thought it might be fun to revisit some of the content of these magazine as well as the recipes, so without further ado, here are the:

Flavours of The Month – August 2001

This section spoke about what was in season.  I thought I might give it a little Retro Food For Modern Times Twist!

Sweet Potatoes

Huh….my plan here was to insert a recipe or two from the blog.  However, apparently I have made nothing with sweet potatoes. I’ll link to some recipes  below.

Baby Bok Choy

Or anything with Bok choky.  What have I been cooking in for the last four years? 

Cumquats

Hooray – Finally!

Click here for my Four Kumquat Canapés For Four Food Heroes recipes

Pineapples

Melbourne Cup Crab and Pineapple Appetizer and MC Cocktail

Pineapple soufflé

Movies of The Month

Oh man.  August 2001 was a GOOD month for movies!  I would quite happily watch Bridget Jones’s Diary or Along Came a Spider today.  I don’t recall ever seeing Evolution but I am definitely putting that to rights, pronto.  I know it’s probably a little late with the picky picky however, Australian Table, I would like to point out that the chocolate-voiced, sloe-eyed maverick investigator is actually called Alex Cross.  The ACTOR is Morgan Freeman.  And what a difference a letter makes.  Slow-eyed which I typed at least a dozen times in the above paragraph makes you sound like you should be taking special classes.  Sloe-eyed…hello sexy!

Movies - August 2001

Music Of The Month

Well, I guess you can’t have it all.  I listened to none of these at the time nor do i have any real desire to seek out any of these.  Maybe the Elvis Costello.

Music August 2001

The Food

I chose two recipes from an article on fool proof party food starting with:

Vodka with Crushed Limes

Australian Table August 2001These are my flavours…this was so good!  Tangy, sweet delicious!

Crispy Duck with Green Scallion Pancakes

Crispy Duck with Green PancakesNo, these are my flavours!  Spicy, seductive!

Australian Table August 20012

Berry and Rhubarb Crumble

This recipe came from an advertisement for a 3 in one hand blender.  Crumble is pretty much already a classic but the addition of rhubarb instead of the more traditional apple?  Genius!

Rhubarb and Berry CrumbleRhubarb and Berry Crumble Recipe

Everything I made from this mag was SUPER! My view is that this is a definite future vintage classic!

I hope you’ve enjoyed this little walk down memory lane!  I’ll be back in a couple of weeks with a mag from September 2001.  I hope it’s as good as this one!

Have a great week!

Signature 1 Vintage Valentine Quick as Wink2

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