Currant Mint Pastries

In celebration of the birthday of this blog, I am publishing some of my old recipes. We began blogging in 1996, and this blog was created in 2007.

Mint Pastries


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.

You may like to browse all of the Retro Recipes. Our Dessert recipes are here and here. Be inspired by our Winter recipes here and here.

Happy Birthday Me

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 birthday of this site and the so many 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 particularly 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. You can see all of the recipes that have been posted here.

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.

short crust pastry


Heat oven to 200C.

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.

Mint Pastries

Enjoy! Namaskaram.

Change your thoughts and you’ll change your world.

This has been cross posted with our sister site, Heat in The Kitchen. It appears there as part of the Retro Recipes series.

Author: 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.

23 thoughts on “Currant Mint Pastries”

  1. 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. 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

  3. 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.

  4. 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 πŸ™‚

    1. 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,
      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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