Happy Birthday Blog! Celebrating 17 years of blogging with Currant Mint Pastries – a recipe from long ago

Happy Birthday Me

To cook is to be a sorcerer. – Alma Lach

Original quote from the front page of my first Recipe and Cooking Blog

Way back in 1996 I began putting my recipes online. Things were different then. The internet was still young. There were no blogging platforms. You needed to know how to write html and debug funny little errors in the postscript that was generated for printer files. There was no food porn. No photographs. Just words to describe your dishes.

Likewise there was no way of separating recipes into separate pages or posts. I maintained half a dozen or so large html files that linked back and forth from the index at the top of each file to the recipes contained below.

Updating was done monthly. It was relatively easy, compared to today’s’ necessity to take photos, edit photos, upload photos, write a story with each post. A couple of hours each month and a wealth of new recipes appeared. A front index page gave news of food and eating for the month, things to watch, things for happiness and joy. It told what I was cooking in previous years at that time, of correspondence with readers during the past month, of doings and seeings and trialings and so forth. I featured one ingredient, usually a spice, each month with some salient information about it. It also contained an index of every recipe on the blog.

None of it was pretty. Just html to generate pictureless files. But I loved doing it and people loved reading it. In days when cooking was not a fashion yet, it had quite a following, and I would email subscribers each month when the update was completed.

I folded the site sometime around 2005, no longer comfortable with having non-veg recipes online, and because I had continued to pay for hosting long after I moved away from that provider.

A New Blog starts in 2007.

In 2007, due to requests and my own longing to be thinking about food and food combinations, I began to blog again. That was on Aug 31st.

It has been a journey indeed, with my current focus on traditional Sth Indian, especially Tamil food.

In celebration…

To celebrate the 6th birthday of this site and the 17 years of blogging, I will begin posting those recipes from my early site. They are old and show a shift in fashion in our eating in the past decade and a half. But they are still delicious and I hope that you enjoy them.

Watch this site, and its sister site, Heat in the Kitchen, for recipes from a forementioned time. I will post them as they appeared then. I do hope you enjoy.

Today’s Recipe

Today’s recipe is Currant Mint Pastries from 1998. No measurements are included, best made intuitively. I loved these a lot. I hope you enjoy. Use butter and sugar to your taste.

Today I added a smidgen of orange juice to the currants to soften them a little. Use judiciously, you do not want soggy pastry.

The pastry is rather like a pie/tart or pasty pastry. It does not rise and has a body to it that you might find surprising. Feel free to play around with different pastries. I like them with a puff pastry too. If you stick with the shortcrust, remember that you don’t want your filling to be too dry. Use the butter abundantly or add some juice or fruit liqueur to the currents as you mix them with the mint. I particularly love the bite of shortcrust and the oft sweetness of the currants when the pastries are at room temperature.

I always feel like I am eating something forbidden when eating that mint, currants, butter, sugar mix. It really is heavenly.

Lovely with thick thick cream, even a berry coulis.

Currant Mint Pastries

Mint Pastries

How did you guess – so easy! so yummy!

This is an old Yorkshire recipe.

Pastry short crust pastry
Filling currants mint
sugar butter

Heat oven to 200_C.

Place a mixture of finely chopped fresh mint and currants on a thinly rolled shortcrust pastry. Sprinkle generously with sugar and add a few spots of butter. Fold over pastry to form a pasty shape. Sprinkle with sugar and bake in a hot oven until nicely golden.

06/98
Making Mint Pastries Making Mint Pastries

Mint Pastries

Enjoy!

Namaskaram.

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 08 Late Winter, Dessert, English, VEGETARIAN and tagged , , , , , , . Bookmark the permalink.

149 Responses to Happy Birthday Blog! Celebrating 17 years of blogging with Currant Mint Pastries – a recipe from long ago

  1. Srivalli says:

    Wow 17 years is simply awesome Ganga…ever since you first sent me my first dosa Mela entry, I have been hooked to your space. I was so eternally thankful that somebody actually sent me an entry!..:)..My melas have come a long way, but I still remember your first entry..thank you for this wonderful contribution. My world has surely become different because of this interaction! Wishing you many many more years.

  2. Pingback: July, 2002. Griddle Scones | Heat in the Kitchen

  3. Fantastic! Congratulations!

    Those pastries look delicious by the way.

  4. lucy says:

    ganga, your blog is 17!!

    that is amazing. a teenager who will be next year, an adult!!!

    looking forward to all your old recipes as much as i love the new ones. xxx

  5. Pingback: July, 2002: Singin Hinny, a recipe from Northumberland | Heat in the Kitchen

  6. Dear Ganga – Congratulations! Seventeen years of blogging – that’s just amazing! My blog will be one year old on September 9, 2013. I love your blog and the pictures are beautiful. Wishing you many more years of sharing. Thank you.

  7. Pingback: July 2002: What is a Girdle? A Griddle by Another Name. | Heat in the Kitchen

  8. Pingback: November, 2002. Griddle Scones | Heat in the Kitchen

  9. Pingback: June, 2004: Kombu Baked Vegetables | Heat in the Kitchen

  10. Pingback: Dec, 1998: Pita Bread from Moosewood Cookbook | Heat in the Kitchen

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  14. Pingback: 1998, Breakfast Suggestions from The Archive | Heat in the Kitchen

  15. Pingback: Sept, 2001: Creme Fraiche Icecream. Eat and Die. A recipe from The Archives | Heat in the Kitchen

  16. Pingback: October, 2003. Sesame-Ginger Dipping Sauce for Noodles, A Great Recipe from The Archives | Heat in the Kitchen

  17. Pingback: Around 2005 from the Archives: Tropical Coconut Sago Pudding | Heat in the Kitchen

  18. Pingback: 2002: Dal Makhani, three recipes from The Archives. | Heat in the Kitchen

  19. Pingback: Dec, 1998: An Olive Oil and Fennel Bread Recipe from the Archives | Heat in the Kitchen

  20. Pingback: A Little Note on Allspice, Pimento, West Indian Bay Leaf, from The Archives | Heat in the Kitchen

  21. Pingback: October, 1996. Vietnamese Summer Rolls. Delving The Archives | Heat in the Kitchen

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  24. Pingback: July 2002. Spicy Roasted Parsnip Soup, from Delving The Archives | Heat in the Kitchen

  25. Pingback: January, 2001. Madhur Jaffrey’s Cream of Tomato Soup. Muddling in The Archives. | Heat in the Kitchen

  26. Pingback: Ingredients: On Almonds, Sweet and Bitter. From the Archives. | Heat in the Kitchen

  27. Pingback: August 28, 2011 – Afternoon and a Chilli Paste | Heat in the Kitchen

  28. Pingback: Sept, 2003. Chinese Red Date Herbal Tea. Rummaging in The Archives. | Heat in the Kitchen

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  30. Pingback: July 1998. Sesame-Lemon Bread. Rummaging in The Archives | Heat in the Kitchen

  31. Pingback: Dec, 2002. Charles’ Coffee and Icecream Dessert. Foraging in The Archives. | Heat in the Kitchen

  32. Pingback: Sept, 2003. Roast Tomato Fresh Chutney; Roast Tomato Dip. Foraging in The Archives | Heat in the Kitchen

  33. Pingback: August, 2003. Bayagyaw (Burmese Split Pea Fritters). Rummaging in The Archives. | Heat in the Kitchen

  34. Pingback: April, 2003. Sweet Chilli Sauce. Combing through The Archives | Heat in the Kitchen

  35. Pingback: February, 2003. Avocado and Strawberry Salad. Poking through The Archives | Heat in the Kitchen

  36. Pingback: July 2002. Potage Crème de Tomates et de Pommes de Terre (Cream of Tomato and Potato Soup). Poking through The Archives | Heat in the Kitchen

  37. Pingback: 1998. A Revitalising Cardamon, Cinnamon and Clove Tea. Poking Around The Archives. | Heat in the Kitchen

  38. Pingback: January 2003. Bistecche di Melanzane (Italian Eggplant Steaks). Mooching Around The Archives. | Heat in the Kitchen

  39. Pingback: August 1998. Three Focaccia Recipes. Love them All. Frolicking in The Archives | Heat in the Kitchen

  40. Pingback: September, 1999. Marscapone and Gorgonzola Torte. Frolicking in The Archives. | Heat in the Kitchen

  41. Pingback: July, 2003. Whole Unhulled Urad and Rajma Dal. A Slow, Simple sort-of Dal Makhani from the Archives | Heat in the Kitchen

  42. Pingback: September, 2003. Fresh Mint and Radish Chutney. Hunting in The Archives. | Heat in the Kitchen

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  44. Pingback: July, 1997. Russian Peasant Pie. Frolicking in The Archives. | Heat in the Kitchen

  45. Pingback: July, 2002. Schiacciata with Cheese Topping. Diving into the Archives. | Heat in The Kitchen

  46. Congratulations… 17 years of blogging? Wow, must be an incredible journey. Am very curious to know what made you start your journey such a long time back, when no one most probably knew what blogging was. Couldn’t find an archive from where I could dig up your old posts. Good Wishes to you… and here’s to many more years of blogging :)

    • Ganga108 says:

      Thank you so much! No, there is no archive left online any more. I took the files down eventually. I am republishing many of the vegetarian recipes on the sister blog to this one, http://ganga108.wordpress.com.
      I started blogging to share my recipes with friends and family, and it just took on a life of its own. Over those 17 years there are times where I haven’t blogged much or at all, but eventually I come back to it.

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  49. Pingback: December, 1998. Three recipes for Baked Fruit with Marscapone. From The Archives. | Heat in The Kitchen

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  51. Pingback: September 2000 and March 2003. Three Recipes for Greek Grilled Cheeses. From The Archives. | Heat in The Kitchen

  52. Pingback: Ingredients: A small Note on Bananas, Banana Blossoms, Banana Skins and Banana Leaves. From the Archives. | Heat in The Kitchen

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  54. Pingback: October 1998 and March 2003. Two Rice Puddings. From The Archives. | Heat in The Kitchen

  55. Pingback: September 2000. Olympics Food from The Archives. Cheesy Raw Veggie Dip. | Heat in The Kitchen

  56. Pingback: February, 1999. Coriander Pesto. Perusing The Archives. | Heat in The Kitchen

  57. Pingback: July, 2003. Kitchari (Tim’s Thermos Flask Lunch). Tripping through The Archives. | Heat in The Kitchen

  58. Pingback: March, 2003. Roasted Garlic and Carrot Soup: A hot soup for a cold night. From The Archives. | Heat in The Kitchen

  59. Pingback: June, 2003. A Yoghurt Curry. Yodelling around The Archives. | Heat in The Kitchen

  60. Pingback: February, 2002. Saar/Rasam from Goa. From The Archives. | Heat in The Kitchen

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  68. Pingback: March, 2002. Beans with Pecorino Salad. Pottering around in The Archives | Heat in The Kitchen

  69. Pingback: May, 2003. Ganga’s Fig Salad. From The Archives. | Heat in The Kitchen

  70. Pingback: May, 2002. Beetroot Salad with Strawberry Vinegar. Beating around The Archives. | Heat in The Kitchen

  71. Pingback: April, 2003. Pea Soup, Zuppa Piselli. From The Archives. | Heat in The Kitchen

  72. Pingback: September, 2002. Most Heavenly Corn Soup. From The Archives. | Heat in The Kitchen

  73. Pingback: April 2003 and September 2000. Two Roast Pepper Soups. From The Archives. | Heat in The Kitchen

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  81. Pingback: February, 2001. Strawberry or Raspberry Sorbet. From The Archives | Heat in The Kitchen

  82. Pingback: July, 2005 and September, 2003. Two Payasams – Indian Vermicelli and Sago. Paddling in The Archives | Heat in The Kitchen

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  107. Pingback: November, 2002. Tao Hou Tod (Fried Fresh Beancurd with Sweet Nut Sauce). From The Archives. | Heat in The Kitchen

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  112. Pingback: Strawberry Jam. From The Archives. December, 1998. | Heat in The Kitchen

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  114. Pingback: BBQ’d Roast Tomatoes. From The Archives. December, 1998. | Heat in The Kitchen

  115. Pingback: Chilled Asparagus Soup. From The Archives. December, 2002. | Heat in The Kitchen

  116. Pingback: Asian Cucumber and Tofu Salad. From The Archives. January and October, 2003. | Heat in The Kitchen

  117. Pingback: Coriander and Lemongrass Vichyssoise. From The Archives. January and July, 1998. | Heat in The Kitchen

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  129. Pingback: Hand Made Pesto (Zeffirino Pesto). From The Archives. February, 2003. | Heat in The Kitchen

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  145. Pingback: Richard’s Aloo Mattar Sukhe (Potato and Pea Dry Curry). From The Archives. April, 2001. | Heat in The Kitchen

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