When I need comfort food, mashed potato it is. Reminiscent of childhood — large plates of mashed potato, buttery and herby, steaming hot from the pan and piled with other vegetables — it takes me back to days of large gardens, lazy days, and few cares.
As simple as mashed potatoes is to make, some care is needed otherwise a gluey mash or a dry flavourless pile of potatoes is the result. Here are some tips that might help you to find the perfect mash.
We have three different mashed potato recipes for you:
Similar recipes include Crushed Potatoes with Roasted Tomatoes and Eggplant, Indian Mashed Potatoes and French Mashed Potatoes.
Browse all of our Potato recipes and some other Mashes. Or explore our Late Summer recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. See the Retro Recipes series of recipes which contain some of our vegetarian recipes from that first blog.
Continue reading “English Mashed Potatoes”
Scones, those English and Australian afternoon-tea essentials, slathered with strawberry jam and whipped cream, are often the star of our afternoon snacks. From a young age, I would make scones for visitors. As soon as I could, I would slip away and leave them to chat with others in the house. I would head for the kitchen and whip up a batch of scones, bringing them out still hot from the oven to the delight of everyone who happened to be there at that time.
In fact, it takes only 15 minutes to produce a basket full of lovely hot scones that are feather light.
Sometimes you can eat them just with butter, or without sugar but with cheese mixed into the batter and sprinkled over the top before baking. Jam and cream is very traditional. Sultanas can be added to the dough. Pumpkin scones have a reputation in Australia but they are not something that I make more than once a decade. Or omit the sugar and add a little black pepper, and serve them with a large bowl of soup.
These favourites are not, take note, *not* the American scone, pronounced scoh-n, more like our biscuits than this light and fluffy delicacy. Ours is pronounced sco-n, a short “o”, as in pond.
Similar recipes include Bannock, Australian Quick and Easy Date Slice, Oatcakes and Griddle Cakes.
Browse all of our Biscuits (there are not many, we don’t have a sweet tooth), and our Desserts. Or explore our Mid Autumn dishes.
Continue reading “Aussie Scones | Egg Free”
Have you heard of Girdle Scones? (BTW, Girdle is another name for a Griddle.) These scones are perfect for lazy weekends and camping holidays. They can be cooked inside, in or on a BBQ, or over an open camp fire (as long as you can hang or support a griddle).
These scones are delicious eaten warm from the griddle, slathered with butter or spread with jam. They are a lot of fun to make too, and the kids can watch them rise as they cook. Eat them for Breakfast, Snacks or Dessert! They are good at any time.
Similar recipes include Bannock, Australian Quick and Easy Date Slice, Singin’ Hinny, Home Made Crumpets and Bannocks.
And check out all of our Griddle cooking recipes and read an article on Griddles and Griddle cooking. All of our Breakfast recipes are here. Or browse our Late Winter collection of dishes.
This is a vegetarian recipe from our first blog which was in existence from 1995 – 2006. You can browse other recipes from this blog in our Retro Recipes series.
Continue reading “Griddle Scones | Egg Free”
A modern take on an English classic.
Everything old is new again. This is definitely a retro English recipe, the sort of recipe that screams of the cold weather and the need for cream to make you feel comforted and warm and nourished. But it is also a lovely recipe that can be modernised to suit today’s palates.
Are you after other Carrot Recipes? Try Carrot Rice, Carrots with Green Peas and Green Coriander, Green Mung and Baked Carrot Salad, and a Spicy Carrot Side Dish.
Why not browse all of our Carrot recipes, or explore our English/British recipes. Or take some time to check out our easy Winter recipes.
Also, feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog from 1995 – 2006.
Continue reading “English Creamed Carrots with Spices”
Stilton, the English village, lies 70 miles north of London on the Great North Road, around the distance that a speedy horseman can travel in one day.
En route from London to Edinburgh, a horseman was fortified there by ale, bread and cheese, which was made by the local dairy farmers and stored in the cellars of Stilton’s main hostelry, the Bell Inn. Here it naturally developed its distinctive blue strain. The original recipe for Stilton is attributed to Mrs Frances Pawlett from Wymondham, a little village “near” Stilton.
Continue reading “Stilton Cheese”
Although I don’t make them often, I do love a cold soup in Summer. I am convinced that we should eat more of them, as the Spanish do, to beat the heat of mid day, and of our long and “stinking hot” Summer nights.
We do make a wonderful Avocado and Celery Soup that is a cracker, and of course there is gazpacho, Roast Tomato and Corn Cold Soup and cold Borsch. And now add this Coriander and Lemongrass Vichyssoise to the list.
Elizabeth David, that writer of all things French in the mid 1900’s would turn her nose up at this recipe. Vichyssoise is a classic potato and leek cold soup made by every French housewife. When the English began to make Vichyssoise, they encountered problems. Leeks were out of season before the hot weather began. And chives were hard to come by. So they began to replace and add a variety of ingredients – cucumbers instead of leeks, mint instead of chives, and so forth. This recipe has some echos of that tinkering.
Browse other Cold Soup recipes and our French recipes. Or explore our easy Late Summer recipes.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can find other recipes from that blog in our Retro Recipes series.
Continue reading “Coriander and Lemongrass “Vichyssoise” | A Cold Soup”
My goodness, I did love this recipe, producing scone-like cakes that whistled and sang as they cooked on the griddle. They were often to be found on The Table in The Kitchen, hot from the griddle and next to a large chunk of country butter.
Check out all of our griddle cooking recipes. Also browse our Retro Recipes series.
They are also called Singing Hinnies, Singin’ Hinnies or Singing Hinny. Traditionally they are not cut before cooking.
The recipe for this dish, as well as the Yorkshire Current Mint Pastries and the Bannocks, came from one of those sets of weekly or fortnightly publications. This one, recipes of course, was on English food and recipes. God knows why I bought them religiously. They were full of suet puddings and Yorkshire puddings, things I would never cook, even then. I cooked so few recipes from them, but loved reading them (I had a lot of English neighbours) and thinking about various flavour combinations. I am sure tips and techniques did find their way into my cooking and influence me in some way.
PS A girdle is/was a flat griddle cooking device. What an interesting name, it has always amused me.
Continue reading “Singin’ Hinny | Stove Top Scones | Griddle Scones”
Crackers for a special treat.
Oatmeal crackers are a great base for cheeses, chutneys, tangy spreads. They are especially delicious with celtic sea salt sprinkled over the top.
You might like to also try Wholemeal Bran Biscuits, Lemony Pepper Crackers, Galletti, Buttery ANZAC Biscuit, Porridge, English Crumpets, and Stove Top Scones.
Browse our other snack recipes and other Oats recipes. You might be interested in our British/English recipes here. Or find inspiration in our Mid Spring recipes.
Continue reading “Oatmeal Crackers | Oatcakes | Egg Free”
Parsnips at this time of the year are beautiful, soft and tender (see the soup made yesterday). This is a great mash using both parsnips and carrots.
Parsnips cook quicker than the more dense carrots, so you can either add the parsnips a little time after the carrots, or, like me, love the texture of mashed parsnips with partly mashed carrots.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for delightful Mashes? You might also want to try Garlicky Potato Mash, Broad Bean and Butter Bean Mash, and Pumpkin Cooked with Lashings of Butter.
And try these Potato Mashes – English, French, and Indian. There is even a Parsnip Mash with Parmesan and Olive Oil.
What about other Parsnip recipes? Try Roasted Parsnips and Sweet Potato with Caper Vinaigrette, and Baked Parsnips with Parmesan.
Browse all of our Parsnip recipes, and our Carrot recipes. And be inspired by our Late Winter recipe collection.
Continue reading “Parsnip and Carrot Mash”
A hearty soup complimented by crispy garlic.
Parsnips are under-rated. It has something to do with the fact that they can be woody if they are too old or bought out of season.But buy them when they are in season and at their prime, and they are wonderful winter vegetables.
Are you after similar recipes? Try Creamy Parsnip Soup with Curry Spices, Soupe aux Carottes Nivernaises, South Indian Carrot Soup, Parsnip and Barley Soup with Garlic and Sage, Roasted Parsnip Soup with Spices, and Carrot and Roasted Tomato Soup.
You can browse all of our Parsnip recipes, and our Carrot recipes. Explore our Soups too. Or be inspired by our Mid Winter recipes.
Continue reading “A Magical Spicy Parsnip and Carrot Soup with Crispy Garlic”