Category: Retro Cookbooks

Recipe Revamp – SS’s Stuffed Onions


The story for these Stuffed Onions starts WAAAAAAYYYY back to my first Pieathalon in 2015.  My pie was a Belgian Onion Pie chosen for me by the wonderful S.S. from A Book Of Cookrye.  If you are ever in need of a chuckle, giggle or even a downright belly laugh, you must check this blog out.  S.S. has a wit drier than the Sahara.  You know, I try really hard to be funny.  I feel with S.S. that it is just effortless.  A Book of Cookrye is always just so, so good! 

Stuffed Onions2Below the recipe for the Belgian Onion Pie that S.S sent me there was a picture of some little balls of delight (STOP IT. NOW! ) which I mistakenly took for a picture of the finished Belgian Onion Pies.  I assumed that the recipe was going to be some wacky Belgian reverso situation where the onion was the “pastry” and the filling was…I have no idea…crumbly pastry?

Belgian-Onion-Pie-Filling-Recipe (2)Sadly this was not the case.  But I hold out hope for the Belgians  They invented Smurfs, they can invent a reverso onion pie if they really put their mind to it…maybe after Brexit is over they’ll have some time on their hands for pie shenanigans. 

Anyhow, after probably eye-rolling and face-palming at my inability to understand the difference between a PIE and a STUFFED VEGETABLE, S.S then v kindly sent me the recipe for the stuffed onions.  Which I promptly printed and lost.  Then about six months later I found it again and made them.  They were….flawed but had potential.  I started thinking about how to improve the recipe.  After a while I made them again.  And again.  Then, earlier this year I was getting ready to post the improved version when my laptop died and I lost all my photos and my improvement notes.

However, cursed as this recipe may be, it was also like a ghost haunting me.  So, recently, despite history indicating that the Stuffed Onions post would never see the light o’ day, I made them  again. With what I could remember of the improvements. 

And they were fabby!  So tasty!

Stuffed onions3

I am still waiting for the world to implode when I post this though…

Let’s have a look at the original recipe and then have a chat about how I changed it.

Stuffed Onions recipe

  • Sausage meat is almost invariably going to have a high fat content.  Adding cream to something that is already fatty made the mixture far too greasy.  Believe me, your mouth will be coated in it and it almost feels like your whole face is smothered in a layer of grease. Mrs Dan Sartor may have been a  fan of the feeling like she had been dragged backwards through a pork chop but I do not.  So the cream is gone. As is the butter.
  • The wine does not have to be white.  I used a beef sausage and felt a red was a better match for the robust onion and beef flavours. 
  • Next…I don’t really understand inches but Google tells me that a 1/4 inch is 6mm which I feel is too much onion.  I took mine back to 2- 3 layers of onion. Which is more than enough. 
  • Depending on what kind of sausages you have you can also  add in flavourings like chilli, garlic, a teaspoon of tomato paste, or even a couple of finely chopped mushrooms (Sorry Jenny) to  the mix. 
  • Finally save some of those breadcrumbs for a little sprinkle of the top to add a little bit of crunch.  If you happen to have some dukkah to add to that sprinkle so much the better!
  • I served mine on a toasted piece of baguette.  The main ingredients – sausage, onion, bread are reminiscent of a hot dog so you could use whatever you like on your hot dogs.  I had some aioli and rocket but swap in whatever condiments you like!  Or replace the aioli with a slice of cheese.  Maybe if you are using a spicy sausage like a chorizo add some guacamole.  And throw some black beans into your sausage mix….
  • You could pretty much style this baby up into anything you wanted just by changing the type of sausage and the condiments / veggies. 

Stuffed Onions4Here’s the updated recipe.

Stuffed Onions
A modern take on a vintage stuffed onion recipe!
Write a review
  1. 8 medium onions
  2. 2 tbsp olive oil
  3. 2 sausages, your choice of flavour,
  4. 2 tbsp plus more for sprinkling over the top, breadcrumbs
  5. 1 handful of chopped parsley
  6. 1/2 tsp thyme leaves
  7. 1 cup beef or chicken or vegetable stock
  8. 1/2 cup dry white or red wine (your preference)
  9. 1 tbsp dukkah to garnish (optional)
  10. 8 small sprigs of thyme to ganish (optional)
Serving Suggestion
  1. 8 slices of baguette
  2. Aioli
  3. Rocket Leaves
  1. Peel the onions and cut the top and bottom off so they sit flat.
  2. Scoop out the insides so 2/3 layers of onion are left.
  3. Finely chop half of the scooped out onion. (Save the rest for another recipe).
  4. Blanch the cases for 5 minutes then leave to dry.
  5. Heat the olive oil in a skillet then add the chopped onions. Allow them to soften and colour slightly - about 5 minutes.
  6. Remove the sausage meat from the skins and crumble into the onion mix. Cook for around 5 minutes.
  7. Drain off the excess fat and add half of the wine and the breadcrumbs..
  8. Cook for a few minutes then add the herbs, salt and pepper.
  9. Fill the shells with the stuffing mix.
  10. Sprinkle with the remaining breadcrumbs and the dukkah if using.
  11. Garnish with a ting sprig of thyme.
  12. Arrange the onions in serving dish. Pour in the stock and the remaining wine.
  13. Bake in a 180C / 350F oven for 45 minutes, basting occasionally.
  14. Meantime, toast the baguette slices.
  15. Spread with the aioli and the rocket.
  16. Top with the cooked onions.
  1. Stuffing ingredients and serving suggestions can be modified based on the type of sausages you use and your favourite condiments.
Adapted from The Cotton Country Collection from 1972
Adapted from The Cotton Country Collection from 1972
Retro Food For Modern Times
A huge thanks to S.S for the recipe!  Sorry it has taken so long!  Thanks also to Mrs Dan Sartor for the original recipe.  And thanks also to my sadly deceased stepfather who, when ever anyone mentioned anything stuffed vis a vis “Hey I  made stuffed onions today”  would respond by saying something along the lines of “Oh…I”m sure they weren’t that bad” or “What’s important is that you tried”.  Those jokes were running rampant through my head for entire length of this post! 

Dad  jokes are the worst! 

Until you don’t have them anymore…

Huh…Way to finish on a downer.

Ummm….looks around frantically for something to lighten the tone….

Okay, here are some rather unappetizing vintage ideas for stuffed onions!

Here’s a thrifty way to “Satisfy your Inner Man”

Vintage Stuffed Onions2I’m not sure.  I feel like my inner man would prefer a steak…

And as for this next one all I’m going to say is creamed diced carrots. 

You can fill in the blanks on that one….

Vintage Stuffed Onions1Have a great week!

Signature 1 Vintage Valentine Quick as Wink2





Walnut and Avocado Salad, Seeing Double & Mysteries Solved

When is a salad not a salad?  When it comes from The A-Z of Cooking.  There is no way in the world that I would call this a salad.  It’s much more of a dip.  But The A-Z calls it a salad so, Walnut and Avocado Salad it is.  Even if we all secretly know it’s a dip.  

Walnut and Avocado SaladThis was kind of….meh.  And you know what?  I strongly recommend that you make guac instead.  Because a good guac is awesome!  But first, there is an elephant in the room and it needs to be addressed.  You may be thinking that because we have labelled something a salad when it is quite clearly a dip that we have reached S.  Not so fast there Speedy.  We’re actually still at R.  How so?  Refreshing Salads.  Yeah,  I know I should  have ceased to be surprised at the randomness of The A-Z by now.  But it’s ONE’s at the back of the Chapter, right next to the start of the S’s. Couldn’t they have?  Shouldn’t they have? Why didn’t they?

Walnut and Avocado Salad2But wait, there’s  more.   When I turned the page over to “Refreshing Salads” my eye was caught by the words Greek Salata.  Now, I LOVE a Greek Salad.  Feta, olives, tomatoes….bring it on!  My mouth was already watering as I contemplated making eating one. In my mind, a Greek Salad should look exactly like this one from the Food Network:

So imagine my horror when my eyes were what can only be described as assaulted by this disgrace:

Oh. My. Lord.  Have you ever seen anything quite so hideous in your life?  Sadly, I have.  Because even as I was recoiling in horror, I realised I had seen something quite so hideous before.  In fact I had seen something exactly as fugly before because I had not only seen but posted on that very picture.  Right here.

WTF?  To paraphrase Lady Bracknell, to use this picture in one book may be regarded as misfortune; to use it in two looks like a blatant disregard for the eyes of one’s readers.  But then I was intrigued.  So, I went back to The Hot Weather Cookbook and flicked through it and there were six other photos IDENTICAL to those in The A-Z of Cooking!  They share a publisher, Octopus Books but neither book acknowledges that content previously appeared in the other. 

Now, it also just so happens that one of the photos that was replicated in both books was the mysterious Mango Mousse which I spoke about here.

Mango MousseNow I know that the mystery of what that is a picture of, seeing as it is quite clearly NOT a mango mousse has been keeping all of us awake since I first posted it back in March of 2015 (and yikes, has it really taken me over two years to cook through this book?).  And who knew that I had the key to the mystery within my grasp the entire time?  Because, if you look at page 113 of the Hot Weather Cookbook where the same recipe for Mango Mousse appears, there is a reference at the bottom of the page to the pictures contained overleaf  – Orange Soufflé (page 114).  Which is our mango mousse picture.

And, if we flick back to the recipe of Orange Soufflé?  Oranges, passionfruit, cream eggs….I’m totally ignoring the random bananas but  I think we have a contender!

Orange SouffleMystery solved.  I feel like a culinary Mulder and Scully.  I have been tossing up as to whether I should take up one of those Hunt A Killer subscriptions I keep hearing about on all my podcasts.  After this bit of sleuthing I am a step closer to putting my detective skills to the test.  It’s damn expensive to get it shipped to Australia though!  Is anyone else doing it? If you are, please let me know!

BTW, just to take us back to the Avocado and Walnut Salad?  The bread shown with it is the Cheddar and Apple Foccacia from The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez.  And it was delicious!  This is a wonderful book too!

Have a wonderful week!  Next up, I’m taking a bit of a break from The A-Z and making some lovely old-fashioned biscuits, perfect for afternoon tea!  Why not pour yourself an Earl Grey and join me?

Signature 1 Vintage Valentine Quick as Wink2






















The Potato Salad Roll That Rocks!!!

 I think this recipe is awesome!

Sadly, I am currently alone in this. 

But I have a dream.  And that dream is to bring the potato salad roll to the world. 

Hmm,so  I guess I can cross that one off the list and bask in the smugness of a goal for 2015 achieved. And it’s only January 2nd!!!! 

But before we get to the Potato Salad Roll…


I’m sure better bloggers than me really think about the  messages they want to send when they post their first post of the year…you know, those super organised people who have a theme and a word for the year?  And the first post reflects that dream and vision? 

I wish I was one of those people.  I really do.  Because I pretty much know everything I’m going to write about this  month and believe me…if we were going to run a theme around January, it would have to be supercalifragilisticexpialidociouslly insane. 

Although…maybe getting the crazy out at the start of the year is a good thing.  Maybe by the end of the year I’ll be ever so high-brow and Julie and Julia-ing the Larousse Gastronomique…

Yeah, I doubt that too.  But you never know…I do own a copy….

 Bookshelf2And the highly observant of you will notice that it is also still in it’s plastic wrap….

So…the potato salad roll.  Hands up how many of you thought this would be potato salad in a bread roll? 

Yep, that would be about all of you. Because that would make sense.  But remember when I said this month was going to be all about the crazy stupid?  I don’t even know where to start with this but they say a picture paints a thousand words so, world, here is the potato salad roll…

Potato Salad Roll
Potato Salad Roll

 Yeh, it’s kind of a Swiss Roll of Potato Salad.  Except without the jam.  Not even I’m that weird. 

Potato Salad Roll
Potato Salad Roll

 Basically, it just a potato salad rolled into a log with the dressing on the outside.

Which in no way explains the absolute spontaneous hatred my family felt for it when I brought it for Christmas.  The comments ranged from “What the fuck is that? ” to “Who laid the big white poo in the middle of the table?”

I tried to explain that it was potato salad. Comments ranged from

“Not in my world”


“No. It’s not.  Potato salad looks and is, delicious.  That looks like a big white poo”.

And then there was:

“Why can’t you make normal potato salad? Are you on drugs?  I saw a documentary on people taking ice…do you have a problem with methamphetamines?”

I saw the exact same documentary. 

There was a  man injecting himself in his penis because “it was the only good vein he had left”.  ‘

I made a slightly off beat potato salad.

I’m struggling to find the connection. 

I was the only person who ate the potato salad roll on Christmas day which was a real shame because despite it’s rather unconventional appearance it was a damn good and tasty potato salad. 

Potato Salad Roll 3
Potato Salad Roll 3

On Boxing Day, I made a roll within a roll by wrapping part of the original roll in prosciutto and the same people who has scoffed at the original roll could not wolf it down fast enough. 

Go figure….

Potato Salad Proscuitto Rolls
Potato Salad Prosciutto Rolls

 It was kind of nice to end the year with a badly written retro recipe.  It’s been a long time between drinks for one of them. 

Potato Salad Roll Recipe
Potato Salad Roll Recipe


First line.  Prepare the gherkins, parsley, pimento, eggs and onion…

Onion? What onion?  Would that be one of those special invisible onions that don’t appear in the ingredient list?  And what I am I supposed to do with my half a cup of diced celery?  Use it to pelt my ungrateful family to death?

Despite the shortcomings of the recipe, I am utterly obsessed with the idea of the potato salad roll.  I already have two more versions in my head which I will make and post some time in the future.   Maybe I will make 2015 the year of the Potato Salad Roll….huh…maybe I am, albeit unwittingly,  one of those people who have a theme.  And a vision. 

I mean, yeah, I totally am.  This was all planned.  Months in advance….

I will be spending my week preparing my potato salad roll vision board. 

Have a fabulous one whatever you do!!! 

Signature 1 Vintage Valentine Quick as Wink2


Potato Salad Roll
A quirky potato or hate the presentation, you will definitely love the taste.
Write a review
  1. 4 cups hot cooked diced potatoes. This needs to be a fairly small dice, about the size of your little fingernail.
  2. 1/2 cup diced celery
  3. 3 tbsp chopped gherkins
  4. 2 tbsp chopped parsley
  5. 1 red onion, finely chopped
  6. 2 tbsp chopped stuffed olives, plus more for decoration
  7. 2 chopped hard boiled eggs
  8. 3 tbsp olive oil
  9. 1 tbsp lemon juice
  10. Mayonnaise
  11. Salt and Pepper
  12. Chives to garnish
  1. Place the chopped gherkins, parsley, olives, eggs, celery, and onion in a bowl.
  2. Add the hot potato, oil and vinegar.
  3. Toss together and season to taste.
  4. Once cool, add a little mayonnise to bind. You want this mixture to be really quite dry.
  5. Turn out onto aluminium foil and shape into a roll.
  6. Chill at least 24 hours.
  7. Unroll onto a platter.
  8. Coat with more mayonnaise and decorate with chopped olives.and chives.
  1. To make the prosciutto potato salad rolls, cut a slice off the end of the potato salad roll, wrap in a slice of prosciutto that you have cut in half lengthwise. And roll it up.
  2. To make this vegan omit eggs and use Vegan friendly mayo! And prosciutto for you!
  3. This is also gluten and lactose free for my coeliac friends!
  4. To get the small dice you need for this, I found it best to slice the potatoes into rounds about the thickness you want and boil / steam these. Then cut them into the dice once cooked.
Adapted from Salads For All Seasons - Rosemary Mayne-Wilson
Adapted from Salads For All Seasons - Rosemary Mayne-Wilson
Retro Food For Modern Times
Get every new post delivered to your inbox
Join millions of other followers
Powered By

Get every new post on this blog delivered to your Inbox.

Join other followers:

Optimization WordPress Plugins & Solutions by W3 EDGE
%d bloggers like this: