Tag: 1970’s recipes

Profiteroles For Very Special Occasions

You might think that five and a bit years into this that I would cease to be surprised.  Both when things go awry and when by some stroke of mad luck things work out just as they should.  Such was the case with the Profiteroles I made on the weekend from the Very Special Occasions Chapter of The A- Z of Cooking (1977).  When the profiteroles came out of the oven looking like, well, profiteroles, there were whoops of joy, squeals of excitement and a bit of spontaneous kitchen dancing!

Yep, in this house, this:

Equals This:

http://www.laughinggif.com/view/ew0vxmklkk/56.htmlBut let’s not get too far ahead of ourselves just yet.  First.  Hello V.  And whilst we’re on the subject let’s’ all note the name of the chapter.  Not just Special Occasions.  Very Special Occasions.  Requiring very special dancing apparently.  And also requiring several goes at making something that was worthy of posting. After all, it’s a very special occasion. 

First up there was a go at Carpetbag Steak.  Now, if you lookup Carpetbag Steak anywhere on the interwebs, you will more than likely read that it is a famous  Australian recipe.  I’ve lived here virtually all my life and I have never head of it.  However, I really liked the idea of steak and oysters.  I made the recipe and it looked and tasted meh. 

Then I made a Beef Stroganoff.  Tasted good.  Looked terrible in all the photos.  I think it’s that thing that Jenny from Silver Screen Suppers told me about where brown food just doesn’t photo well.  This was about the best…

So then I made Carpetbag Steak v2.  A modern recipe this time.  Still looked and tasted meh.

I was left with a choice.  Champagne and Orange Juice.  Or Profiteroles.  And believe me . You came so close to having Champagne and Orange juice as your very special occasion meal.  Because this is what happens inside my head whenever pastry is mentioned:

https://giphy.com/gifs/bored-room-clean-clWd5ft31I23KThe profiteroles only happened because the very special occasion was a long weekend due to the Football Grand Final being the next day.  I know right.  Who has a holiday BEFORE the big day?

“It’s the dumbest reason for a holiday ever” I said.

“Come to work then” said my boss.

“It’s the best holiday ever.  Better even than Jesus being born.  Or dying.”

So anyway, on the holiday for best/ worst reason ever I got a little bored in the evening and thought that I would have a flick through The A-Z of Cooking, to plan V-Z.  The profiterole recipe caught my eye and  I realised that I had every ingredient.  And a whole heap of bravado due to being about 3/4 of a bottle of a wine in. 

Don’t judge.  That produced these.  Light as air, melt in the mouth, boozy cream filled and shiny chocolately pastry balls of deliciousness, 

The basis for profiteroles, and the reason for my hissy fit is pastry.  Choux pastry to be exact.  I have made choux pastry exactly once before.  For a recipe called Cherry Fritters from The A-Z of Cooking.  Don’t bother searching the archives for them.  They were a total disaster and I didn’t post them.

But choux starts with a roux…actually no. According to The A-Z of Cooking choux pastry starts with 63g of flour.  Yep.  63.  Not 60.  Not 65.  63.  And seeing as this was a very special occasion, 63g of flour it was.

Profiteroles5This became this:

Which became these.  I couldn’t find a piping bag and my piping skills are non-existent so I just blobbed spoonfuls of the pastry onto the tray.  Also, I wasn’t really expecting this to  work.  And need I remind you about that bottle of wine that was now 5/6’s gone?

Well, slap my arse and call me Charlie if those funny looking blobs didn’t turn into these.  They’re shall we say  “rustic” but on a scale of one to ten of  being recognizable as profiteroles, they have to be at least an eight.

Profiteroles 10So then fill and ice and sprinkle and you get these: (even more profiteroley).

Profiteroles 11

Here’s the recipe direct from The A-Z of Cooking:

Profiteroles 12I tweaked the recipe by swapping out the rum for Amaretto and adding some sprinkles.

Make, eat, enjoy, do a little dance of sheer pleasure. 

http://www.laughinggif.com/view/ew0vxmklkk/56.html

And have a great week!

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Sickeningly Good Chicken Chowder

Huh…in case you’re wondering why it’s two for one day here at RFFMT, it’s because I only realised that I hadn’t posted this recipe for Chicken Chowder which I wrote weeks ago, when I went to post my Pieathalon recipe.  So here is my belated Chicken Chowder.

Enjoy!

The A-Z of Cooking has not been kind to me recently.  So, even though I  LOVE soup and we are in the middle of winter so it’s perfect soup weather, I had my hesitations about trying something from the chapter called “Soups to Make a Meal”.  There were three options.  Lentil Soup, Minestrone and Chicken Chowder.  I feel like I  just made George Harrison’s Dark House Lentil Soup, the picture of the minestrone looked vile – and the recipe called for weird inclusions like turnips, parsnips  and swedes which have their place (which is mostly in the garbage) but never in a minestrone.  Not on my watch anyway.  So Chicken Chowder it was.  

At the time, i wasn’t overly concerned that there were no photos of the said chicken chowder.  You can’t photograph everything right?  Well, not in 1977 anyway.  As I was to find out, the omission quite possibly had more to do with a factor of the chicken chowder rather than any sort of 1970’s austerity measure.

Chicken Chowder 1

Before we get to the lows, let’s talk about life (and soup) highs.  I was immensely proud and somewhat baffled by being named one of Feedspot’s Top 100 food bloggers of 2017.  I’m still waiting for an email saying something along the lines of “Sorry Ms Fryer, there has been a terrible mistake and we have dealt with the offenders appropriately”  but in the meantime?  I’m doing a happy dance!

Awwwwww……he wasn’t even my President and I miss him to death!  How adorable is his happy dance?  And that cheeky little smile at the end?  Too.  Much. 

But I digress.  Chicken Chowder.  The highs.  This tasted deeeee – licious.  It was everything you want in a hearty winter soup.  Tasty, thick, creamy, filled with chicken and veg…..perfect comfort food to combat the cold weather blues!

Chicken Chowder 2So much for the highs.  What they don’t tell you in food blogging school…or maybe they do, I wouldn’t know, is that sometimes, things that taste really good – (Souper anyone?  Anyone?  Am I ladleing it on too thick?  Do I need to take stock?) sometimes just look a little bit shit when you try to photograph them.  Which is why I spent WAAAAAAAYYYYY   too many hours trying not to make my chicken chowder look like big bowls of vom.

Oh.  My.  Lord.  

The very things that made the chicken chowder delicious – creamy, chunky, diced veg….all combined to make the first….hmmm…let’s say 20 photos….. all look like someone had just thrown up rather neatly into a plate.  I really, really hope that the photos I ended up with don’t share that attribute.  But just in case you think I exaggerating, I will post one of the early versions right at the end.  Kind of makes me think that The A-Z of Cooking knew what it was doing when it conveniently didn’t have a photo of this hot mess!

Chicken Chowder 3

I used carrots, leeks and potatoes as my root vegetables.  Otherwise, here is the recipe direct from 1977!

Chicken Chowder Recipe

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  Ye of faint stomachs, look away now…here is one of vomitous photos.  

What a difference a bowl makes!

Chicken Chowder 4

 

 

Fluffy Lime Pie – Whip It, Whip It Good

Ladieeees and gentlemen…it’s that time o’ year again. The time where we put our pies in the sky…or at least the cloud….and celebrate Pieathalon IV.  I am celebrating this year with a recipe from Mandee over at https://vintagerecipecards.com/ called Fluffy Lime Pie.  This year, there are 12 bakers in the field, or as our beloved organiser Yinzerella called us, The Dirty Dozen!  All pie assignments are at the bottom of this post so please visit all the other bloggers and bakers!.  John  from The Food and Wine Hedonist got my assignment so please pay him a visit, if only to commiserate.  There were two versions, I can’t wait to see which one he chose!

4th pie

Five Things You Need To Know About Fluffy Lime Pie

  1. First up. For a vintage recipe Fluffy Lime Pie is weirdly modernly deconstructed in that it is not so much a pie as…..well, it’s a whole heap of filling with a sprinkle of crumbs on top.  Which is fine by me.  I’m all about the filling.  In fact this could be my perfect pie! 
  2. Fluffy Lime pie is perfectly, ridiculously, gloriously vintage in name alone, if nothing else.  No one today is making a Fluffy anything.  Personally, I blame that bastian of 1980’s cocktails the Fluffy Duck which pretty much ruined the reputation of Fluffy food for good.  Today my friends we are bucking that trend and putting Fluffy food back where it belongs!  Viva le revolution.
  3. For those of you, like myself who are carrying a few extra winter kilos?   This one is definitely for you.  For the Fluffy Lime Pie weighs (pun totally intended) in at less  than 100 calories per serve!
  4. We don’t have Graham crackers in Australia so I used a mix of crushed up Marie biscuits, ground ginger and a little bit of cinnamon for my “crust”.
  5. Here is a Fluffy Lime Pie from 1975!

Fluffy Lime Pie - orig

And here is mine:

fluffy lime pie 6

Hellloo twins!

I am utterly dumbfounded that this recipe worked.  I honestly did not think I would have a pie to show.  Why?  Well the base of Fluffy Lime Pie is whipped skim evaporated milk.  Which, in my head should not whip.  Because isn’t’ it the fat in cream that makes it whip?  And doesn’t low-fat evap by it’s very definition not have fat to whip?

By the way, the word whip appears in this post more times than it does in Fifty Shades.  Trigger warning disclaimer over.  Let’s get whipping!

So anyway, I put a flower pot on my head, Devo Style and whipped up my evap and lo and behold, it whipped up good!
Fluffy Lime PieNext up, some low-fat lime jello needed to be whipped up with some hot water and ice cubes. 

For your own safety do not add ice cubes into the bowl of your stand mixer.  The first ice-cube will hit the blade, fly out of the bowl and smack you right in the eye. Which should be enough for most people.  However, if you 

a) are undaunted by a pending black eye

b) like to live on the edge

c) have never heard of the phrase “once bitten, twice shy”

By all means add a second ice-cube into the mix.  It too will fly out of the bowl, this time missing your face but startling one of the dogs.

It’s about this time you should realise that whipping those ice cubes should probably be done by hand!  Taking out your trusty whisk, you can pause to wonder briefly how long it’s going to take for these ice cubes to melt?  Is this a ploy to make you exercise and hence enhance the low calorific benefits of the Fluffy Lime Pie?

Fluffy Lime Pie 2It actually didn’t take very long at all.  Then, yep, you guessed it.  More whipping….

 

Then you add the milk back in and….

 

A few minutes later you have this:Fluffy Lime Pie 5A few more additions, sugar, lemon juice and zest and you are done!

You can now swap the whipping for a bit of grinding…

And after you are done with that you can crush up some biscuits and sprinkle them over the top!

This is so pretty!!!  The pale green colour is gorgeous!  And the fluffy texture with the crumb is delicious!Fluffy Lime Pie 7 (2)

The downside is that metallic taste that comes from the artificial sweetener in the low cal jello.  Personally, if I were to make this again…I would use regular jelly and not add the sugar at the end. Here’s the recipe  in case you want to have a try!

Thank you Mandee for the recipe, this was a blast, so much fun!  Thank you as always Yinzerella for the invite and thanks to all the other bloggers who make this such a great annual event!  Same time next year?

The Dirty Dozen Pieathletes:

PS – The tablecloth above may also contain a little hint as to where I’ll be this time next week!  I’ll be away for around a month and will not be blogging but please follow me on Insta to see trip pics!

See you in August!

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Walnut Spice Sandwich Cookies

Oh boy, the A-Z of Cooking is not being kind to me lately! As we near the Z end of the alphabet there seem to have been a lot more fails.  Today we arrived at “S for Spicing it Up” and a Walnut Spice Sandwich Cake which was so dry that I made it into cookies.  The Walnut Spice Sandwich cookies were a big step up from the cake but let’s just say that I won’t be in a great hurry to make them again.  At least they look kind of pretty…in a totally lopsided way!

Walnut Spice Cookies2And oh yeah, I made it back from the city of serial killers intact!  Adelaide was heaps of fun….and it was great to be away with these girls!

AdelaideAh, but I digress.  Where were we?  Oh yeah….Walnut Spice Sandwich cookies not cake.  Walnuts, spice.  Kind of meh…let’s not speak of them again…

Walnut Spice Cookies3Except for this.  Just in case you think it’s me, here is the picture of the so-called cake from The A-Z of Cooking.  I feel the dry texture of the that prompted me to turn my “cake” into cookies is as well represented here as it is in my efforts. 

Walnut Spice Sandwich CakeAm I right?  You might be wondering why i chose to make something that looks quite so unappetising. Well, so am I.  The main reason was that there were only three recipes in this section.  The cake, a beef curry and a rice casserole.  Given I posted a curry not so long ago that  was out. And the rice casserole was loaded with green pepper which I don’t really get along with.  The cake seemed like the best option.  In retrospect the rice casserole sans the green pepper  might have been a better choice. 

The second reason was that the method of making it was somewhat weird.  I’ve made a LOT of cakes in my life and this was the first where I had to beat the eggs and sugar in a double boiler.  And you know what?  As the results prove there’s probably a very good reason why this doesn’t happen more often!  If you would like to make a cake via an odd method here’s the recipe:

Walnut Spice Sandwich Cake RecipeComing up next time, another “souper” pick from  The A-Z of Cooking.  Til then, have a fabulous week!

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Blackberry and Apple Pie

So, today we’ve reached R in The A-Z of Cooking (1977) and…what?  Yeah, I know the heading for the post is Blackberry and Apple Pie. But we’re at R already; you should know by now that The A-Z is never going to give you Roasts or Rice or Root Vegetables. Anyone want to guess the “R” in blackberries or apples or pie?  No?  Good thing because you may as well be shouting “Rumpelstiltskin”.   The R in question is “Reheatable”. What makes this even weirder than the normal bonkers of The A-Z is that you’ll quite likely never need to reheat this Blackberry and Apple Pie because it is so good that you’ll eat it in one go!

Blackberry and Apple PieIf you follow me on Instagram, this picture may be somewhat familiar as I posted it the day I made it which was waaaaayyy back in February. As they say, good things some to those who wait!  The February baking also explains the heart-shaped decorations because nothing says “I love you” like pie right?

Pie Pastry 5The pastry for the Blackberry and Apple Pie came together really well which was awesome because pastry and bread, even after just doing two months of bread with Tasty Reads, are still things that frighten me!  I used frozen blackberries so my mixture was quite wet so when before I placed the filling into the pastry I sprinkled some almond meal into the mix.  This helps to soak up any juices that would have resulted in that anathema to the British Bake Off – the soggy bottom.  Having recently spilled my water bottle all over my lap en route to the gym and having to do an entire class feeling like I had wet my pants, I am also totally against the soggy bottom!

Blackberry and Apple Pie2

Blackberry and Apple Pie3Okay, I know I need to work on my edges but come on, you gotta give me points for the hearts right?  

Blackberry and Apple Pie4Long story short.  This was one of the best recipes so far from The A-Z of Cooking.  Shame it was hidden away in “R for Reheatable”.  If I was going to randomly allocate it a category, it would certainly fall under “T for Totally Awesome”.  Here’s the recipe, including my l’il almond meal trick.

Blackberry and Apple Pie
A delicious and easy to make Blackberry and Apple Pie
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For The Pastry
  1. 200g flour
  2. 100g butter
  3. 1 tbsp castor sugar
  4. 1 egg yolk
  5. Water
For The Filling
  1. 500g cooking apples
  2. 1 punnet fresh or 250g frozen blackberries
  3. 1-2 tbsp almond meal
  4. 1 tbsp lemon juice
  5. 1/2 tsp ground cinnamon
  6. Sugar
To Serve
  1. Vanilla Ice Cream (optional)
For The Pastry
  1. Sift the flour into a bowl.
  2. Add the butter and rub until the mixture resembles fine breadcrumbs.
  3. Add the sugar, the egg yolk and enough water to make a firm dough.
  4. Roll out half the dough into a circle and line a 22cm pie dish.
For The Filling
  1. Peel, core and slice the apples.
  2. Mix them with the blackberries, the lemon juice, the almond meal, and sugar to taste.
  3. Spoon the filling into the lined pie dish.
  4. Heat your oven to 425F or 220C.
  5. Roll out the rest of the dough and use it to top the pie. Seal the edges, trim neatly and decorate as you wish. Make sure you include a hole in the centre, either as part of the decoration as I did or, just with a skewer. This will allow the steam to escape.
  6. Sprinkle with sugar.
  7. Place in oven and bake until the pastry is golden-brown, about 30-40 minutes.
  8. Serve with vanilla ice cream if desired!
Adapted from The A-Z of Cooking 1977
Adapted from The A-Z of Cooking 1977
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 Back to work tomorrow after an Easter break filled with doing a whole heap of nothing!  I feel like I’m getting back into the swim of blogging regularly.  Let’s hope my holiday filled May doesn’t derail my best intentions!

Have a wonderful week!  And enjoy the pie!

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