Tag: 1970’s Cookbooks

Rumanian Herb Omelette

Oops…I P’ed too early last week.  Which, although unfortunate is a lot better than peeing too early!  So, tonight we’re taking a step back in the alphabet along with our step back in time and heading back to the letter O in The A-Z of Cooking.  The chapter I skipped is called “On Your Own” and is, of course, meals for one.  I eat a lot of meals on  my own so I was looking forward to trying some of the recipes starting with a Rumanian Herb Omelette.

Rumanian Herb OmeletteIt may surprise you to know that my knowledge of Rumanian (Romanian?) food is…well…sketchy…would be an overstatement!  Non-existent except for a herb omelette would be another.  But how authentic is the herb omelette?  I turned to the keeper of all knowledge aka Google.

This article on Romanian Food doesn’t mention an omelette. It does have a beef salad cake though!

No omelette on the Wiki either.

This wiki does.  But there doesn’t seem to be anything specifically Romanian about it.  In fact, it seems like a fairly bog standard omelette recipe. 

So, now feeling somewhat older but none the wiser, here is the recipe from The A-Z of Cooking.

Rumanian Herb Omelette Recipe2

 

The addition of sour cream seems suitably Eastern European and added a nice flavour to the eggs and herbs.  The flour?  Hmm…I’m not entirely sure about it.  The texture of the omelette became slightly more pancakey than a normal omelette which was not unpleasant, but not altogether necessary.  Maybe, in this age of cro-nuts and cruffins I should be embracing the concept of a new hybrid food a little more enthusiastically but I’m not sure the world needs an omecake or a panlette!

Rumanian Herb Omelette2Having said that, this was a tasty, quick and easy meal for one and perfect with a side salad.  Mine was a very simple chopped avocado, shaved fennel and balsamic vinegar. 

I also used tarragon, parsley and chives as my herbs because (smirk smirk) I have them all growing in my garden.  You can pretty much use what you have or what you like but this was a deee-licious mix!

Okay, back on track now and next time we’re looking at Q.  Will it be 100 things to do with a quince?  Quirky food?  Quiet food?  Find out next time!

Have a great week!

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K is for Lasagne?

Hanging around?  Nothing to do but frown?  Rainy days and Mondays getting you down?

What you need to cheer you up body and soul my friends is some comfort food.  And the best comfort food in existence is home-made lasagne. It MUST be home-made!  The horrible facsimile that is food court  / take away lasagne ( you know the one – ten layers of pasta with only a layer of a thin tomato sauce separating them, with maybe a tablespoon of meat in the entire dish, no bechamel to speak of, a glut of cheap and nasty Parmesan on top and a pool of oil at the bottom – will only further deepen your despondency and ennui with the world). 

Lasagne al forno4jpg

No, what you need to soothe your soul is a  rich meat ragu, lots of cheese, oodles of bechamel and for a really retro kick, curly lasagne noodles.  Hallelujah and praise the angels.  THAT lasagne is heaven in a baking dish.  And if it doesn’t put a glint in your eye and a spring in your step, then you’re dead already!

Lasagne al forno2I have a Garfield like love of lasagne but an equally strong aversion to making it. Here’s why

  • Usually, by the time I have made the ragu, I’m either tired or hungry (or both) so I turn it into a Bolognese.
  • Lasagne is  a mofo of a thing to make – half a day at least, and that’s if you multitask!
  • The fussiest eater in the world does not eat anything with white sauce so no bechamel for him
  • You cannot make lasagne for one.  Or two.  It’s a four person dish at an absolute minimum.
  • Even my love of lasagne does not equal eating it everyday for a week. 

Lasagne al forno3So I don’t feel I am wrong in saying that the last time I made lasagne was probably in the early noughties.  So I  was excited to see that the very first recipe in the K section of The A-Z of Cooking (1977) was for lasagne. The time had certainly come for me to make it again and even more, I was delighted to discover why it was listed under K and not L of Lasagne or P for Pasta.  Are you ready?

  • K is for Kitchen Aids
  • A freezer is a kitchen aid
  • Lasagne freezes like a dream!  Who knew?

Lasagne al fornoSo, without further ado, here’s the recipe.  I made some minor changes, instead of water in the ragu I added equal parts of beef stock and red wine. And also cooked the lasagne, then cut it into individual servings, wrapped them up and froze them.  They can then be heated in an oven or microwave for lunch or a no fuss supper.

Lasagne RecipeNow you have the recipe, why no make and freeze some lasagne –  because you know that a rainy day or Monday will come around all too soon!

Hope you are having a great week!

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Devilled Burgers. Taste Heavenly!

Like rock and roll and dancing in that town in Footloose, burgers must be the work of the devil.  There is no other explanation for something so simple tasting so good!  And that’s just normal burgers.  Once you have tried Margaret Fulton’s Devilled Burgers you will be ready to sell your soul for the recipe!

Devilled HamburgersNot that you have to of course.  The recipe is at the end of the post.  No soul selling involved!

So what makes the Devilled Burger so special? 

Oh and warning ahead…I am going to drop the dreaded M word.  You know, the one that rhymes with foist.  Haters beware!

One thing  I have noticed about a couple of old hamburger recipes is that they use bread soaked in evaporated milk.  This may both look and sound pretty gross but I think this combo really helps to keep the burgers moist.  There.  I’ve said it. 

Devilled Hamburgers3This mixture turns into something that resembles either wallpaper paste or the gruel from Oliver but I think it does the job.  I had these two nights running and I was expecting that reheating them on the second night would make them dry but no, they were as juicy as ever!  Possibly even better than the first night.

Other ingredients are finely chopped mushrooms (sorry Jenny), mustard, tomato ketchup, green Habanero sauce, horseradish and Worcestershire Sauce!  No wonder these are tasty little demons!

Devilled Hamburgers4These are so good.  Who could believe  ground beef could be so tasty? These have rocked straight in at number two on my best burgers ever (right behind my spicy feta burgers)!  Hmmm..,.now what would happen if you added some feta and cumin to this recipe?  The burger to end all burgers? Burgergeddon?  I now so want to try it out!

Top these burgers with your favourite toppings, mine are in the recipe below and enjoy!!!!

If serving at your own devil theme party, why not lay out your salad ingredients and condiments and any other trimmings you like and let your guests create their own version of the Devilled Burger?

Devilled Burgers
Yields 12
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Ingredients
  1. 4 slices bread
  2. 3/4 cup evaporated milk
  3. 1 kilo minced (ground) beef
  4. 2 tsp salt
  5. pepper to taste
  6. 1 chopped onion
  7. 2 eggs
  8. 250g chopped mushrooms (optional)
  9. 1.5 tsp Dijon Mustard
  10. 1/4 cup tomato ketchup or mild chilli sauce (I used a combination of ketchup and green habanero sauce)
  11. 2 tsp prepared horseradish
  12. 2 tsp Worchestershire sauce
  13. 1/4 cup mayonnaise
  14. 2 tsp green Habenero sauce
  15. Lettuce leaves
  16. Tomato Slices
  17. Vintage Cheddar, thinly sliced
  18. Red Onions, thinly sliced
  19. Pickles
Instructions
  1. Remove the crusts from the read, cut into squares and soak in evaporated milk for 10 minutes, then beat with a fork.
  2. Mix meat, bread, salt, pepper, onion, mushrooms, mustard, tomato ketchup and/or chilli sauce, horseradish and Worchestershire Sauce in large bowl. Mix in the eggs with a fork.
  3. Shape into 10 even sized patties.
  4. Heat some oil in a frying pan and gently fry the red onions .
  5. Preheat the grill and grill the hamburgers on one side for 7-8 minutes on one side and ^ minutes on the other. Add a slice of cheese using and grill for a further minute or so until the cheese has melted.
  6. Whilst the hamburger is cooking, toast your buns.
  7. Mix the mayonnaise and the green habanero sauce together and spread over the buns.
  8. Top with a lettuce leaf and a slice of tomato.
  9. Place the burger on top of the tomato and top with the fried onions and the burger bun.
  10. Pickles can be served on the side or in the burger or not at all!
Adapted from The Margaret Fulton Cookbook
Adapted from The Margaret Fulton Cookbook
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Devilled Hamburgers2

Oh and look!  Is that a bottle of Lychee Beer in the background?  Yes indeed.  Just doing a little taste testing for the margarita to come.  Or should that be a lagerita?

Have a fab week!  Next time, we’ll be wrapping up our devil themed party with an appropriately titled cake from the Domestic Goddess herself!

The Devil Cocktail

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American Salad

I feel like I have been neglecting the The A-Z of Cooking recently and like a typical errant parent, I’m back and about to smother my booky child with a level of attention bordering on overkill.  Otherwise known as posting a few quick items to get us back up to speed. 

We’re starting off with a look at F.  Which is not neither fish nor fowl or frying or fricasseeing but Frozen Food Shortcuts.  Of course.  Because that’s the first thing that we need to know about when it comes to the letter F in cooking.  All those things I mentioned are just piffle.

American Salad2

And, we’re starting with an item immediately springs to mind when we think of frozen food –  salad.  Yep.  About as obvious as the frozen food short cuts really.   You have already seen a glimpse of the frozen food, aka American salad in the post on the Devilled Chicken Skewers.  And you know what?  It was not nearly as bad as the idea suggests.

American Salad3

The recipe uses frozen corn and green beans.  I used fresh green beans because I had them in the house, but the corn was frozen. I am also not overly fond of red pepper so I subbed in some radishes. 

I tend to think of potato salad as being the “typical” American salad.  Followed by Caesar and Waldorf.  I have no idea why this is called American Salad.  Maybe the corn?

American Salad

Overall, this salad was colourful, had lots of crunch and a good mix of tastes and textures.  Big tick from me on the American salad!  Way to go America!  And the A-Z of Cooking for turning something that sounded as if it should be revolting into something I will probably make lots more of.  This would be a great salad to take to bbq’s in summer as there is not much to go soggy. No wilting lettuce here.  The salad went very nicely with the chicken but, would be awesome with a steak.  And for those of you of a non-meat persuasion, this would be super as a filling for a baked potato, with maybe a little cheese sprinkled over the top if you are not vegan.

American Salad

American Salad

Ingredients

  • 100g / 8oz frozen green beans
  • 100g / 8oz frozen corn kernels
  • 1 red pepper pith and seeds removed, finely diced
  • 8 button mushrooms, thinly sliced
  • 1 red onion, thinly sliced
  • 12 cherry tomatoes
  • handful of black olives, stoned
  • For the Dressing!
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • Salt and pepper

Instructions

  • Cook the beans and corn according to the directions on the packets.
  • Cool.
  • Once cook mix with all the other ingredients except the olive oil and vinegar.
  • For the dressing!
  • Mix together all the ingredients, season to taste.
  • When ready to serve, pour the dressing over the salad and mix to combine.
http://www.retrofoodformoderntimes.com/2015/12/05/american-salad-and-fish-and-bacon-whirls/

I would love to know from my American readers if this salad is something you are familiar with?  

Have a lovely weekend!

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Easy Like Devilled Chicken Skewers

I know it sound’s funny but I just….. have to tell you about another food penchant I have.  I am utterly obsessed with kebabs.   If you like it,  then you should  put a stick in it may well be one of my cooking mantras. 

Lord only knows what that says about the sad state of my psyche. My addiction to Buffy the Vampire Slayer gone awry?  Or just being time poor and realising that if you chop stuff up small and put a stick in it, food  cooks in a fraction of the time?  Yeah, lets go with that one. 

Devilled Chicken Skewers5Guess what?  We’ve finally hit E in the A-Z of Cooking.  And to quote The Shamen from 1992.  “E’s are good, e’s are good”.  And I’m sure, in some sort of 13 year prescience, this is EXACTLY what they were referring to.  Shame on you all those people who thought it was some thinly veiled drug reference. 

Devilled Chicken Skewers

And not only are we up to E but, in another tip to the music of 1992 we are Easy Like a Sunday Morning or Easy Enough For Beginners as The A-Z of Cooking prefers to call it.

And yep, the recipe for Devilled Chicken, because that’s what we’re making today folks is easy peasy. 

Mix together the wet ingredients – chutney, tomato paste, mustard and tabasco and pour over your chicken pieces.  I didn’t have chutney so I used a sweet chilli relish I was given in a Christmas Hamper.  You could also use a sweet chilli sauce or anything else that is going to give you a sweet and spicy vibe. 

Devilled Chicken Skewers2Cook.

Eat.

Done. 

And for something that easy, it’s very tasty. And sure you can leave it just like that.  Or, fancy it up a bit by cutting the chicken into smaller pieces,adding some veg and putting a stick in it to make some super easy, super tasty chicken skewers.

Devilled Chicken Skewers3I used cherry tomatoes, onion, green peppers and pineapple. And these were delicious!  And with all the time I saved, I made these dinky little pot plant holders with air plants and recycled wine corks and watched the Faith No More version of Easy about a million times on YouTube. You could probably do something more useful with your life….

Recycled Cork PlanterAnyway, I ‘m off to drink more wine…create a few more planters.  I think I might give them as stocking stuffers this year.  I might need to create a LOT more planters between now and Christmas!  I know, it’s a dirty job, but someone’s got to do it!

Have a fabulous week. 

Devilled Chicken Skewers
Easy enough for beginners, these chicken skewers are tasty and very quick to make.
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Ingredients
  1. 3 tbsp chutney / sweet chilli relish / sweet chilli sauce
  2. 1 tbsp tomato paste
  3. 1/4 tsp Tabasco sauce, or to taste
  4. 1/4 tsp wholegrain mustard
  5. 4 chicken breast pieces
  6. 1 onion, sliced
  7. 1 punnet cherry tomatoes
  8. 1 can pineapple rings, quartered
  9. I green pepper, cut into strips
  10. Salt and Pepper
Instructions
  1. Mix together the chutney, tomato paste, Tabasco sauce, mustard and seasonings.
  2. Cut the chicken breasts into long, thin strips.
  3. Place in the chutney mix and stir to combine.
  4. If you have time, leave this to marinate, you can leave it overnight or use it immediately.
  5. Heat your grill to 200C
  6. Thread the chicken onto skewers, alternating with vegetables and pineapple.
  7. Place under the grill and cook for 15 minutes or until chicken is tender, and juices run clear
Notes
  1. If using wooden skewers, soak in water for half and hour before using.
Adapted from The A-Z of Cooking
Adapted from The A-Z of Cooking
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
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