Morning, noon and night
Three random things I learned, or remembered, todayArchive for Food
Dropped Scones
MORNING
I came across a local parish recipe collection. The women of the parish submitted recipes and the book was sold to raise funds for church roof repairs.
This little book probably dates from the late 1950’s or early 60’s.
There was a recipe for dropped scones (Scottish pancakes) from a 95 year old. I can remember her grand-daughter.
She was the only contributor whose age appeared after her name. This old lady would be over 150 years old if alive today.
DROPPED SCONES
Ingredients:
4oz self raising flour
1 and 1/2 oz castor sugar
1/2 oz butter
1 small teaspoon syrup
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
(it is emphasized that all the teaspoons should be small)
1 egg beaten with about half a cup of milk according to the size of the egg.
Method:
Mix dry ingredients in a basin.
Melt butter and syrup in a pan and add to dry ingredients with the egg and milk.
Mix to a smooth batter, and bake in a fairly hot greased girdle. (I thought it was griddle!)
Organic products are better?
MORNING
Up till now, as far as I know, evidence that organic food is higher in nutritional value has been lacking. It has rather been a “lifestyle choice.”
Apparently, this is beginning to change. It has been shown that organic fruit and vegetables contain 40% more antioxidants which are thought to cut the risk of cancer and heart disease. The antioxidants in organic milk were shown to be 90% more in this study.
The food Standards Agency will consider this research and if necessary review their current advice.
Afternoon tea at The Landmark, London
NIGHT
I was just looking up how to make a really good cup of afternoon tea in an old cookery book for my new “Kitchen Witch” blog, and I remembered “The Landmark Hotel” in London. This is real afternoon tea! A pleasurable experience in a peaceful atmosphere away from the realities of everyday life (my kind of everyday life, anyway).
I don’t go to London often, but when I’m there try to fit in an afternoon visit of pure self indulgence.
Go by yourself, even. Take a magazine, pretend you’re reading and watch another world go by!
It’s very expensive by Scottish standards. But you’re worth it.
A Second Blog
NIGHT
“THE KITCHEN WITCH”
I started writing this blog “Morning, Noon and Night” a few months ago. Every now and then I included recipes from very old cookery books that have been lying around our house for as long as I can remember. They are faded and tatty and have been handed down from generation to generation.
Sometimes, hidden among the pages are old handwritten recipes and cuttings from magazines.
I decided I would record some of these old recipes by gradually posting them on a second blog site. I’ve started off with some of the most basic. Some of the old cookery books really started from scratch in a way that is seldom done today. So, the simplest old recipes will appear first.
BE THE FIRST TO VISIT “THE KITCHEN WITCH”
There will probably be some scattered household hints too.
The photographs are a bit of an assortment really. They are often unrelated to the posting but rather a reminiscence of the way things used to be.
The Bisto Kids
MORNING
Just reminding myself of The Bisto Kids and finding out a bit more about Bisto.
“The very first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in the UK. It was added to customers’ own gravies to give a richer taste and aroma. Invented by Messrs Roberts & Patterson, it was named “Bisto” because it “Browns, Seasons and Thickens in One”.”
“In 1919, the Bisto Kids (created by cartoonist Wilf Owen), appeared in newspapers and soon became popular. Bisto is notable both for the age of its brand and for the advertising campaigns it has used. Although the Bisto Kids have not been included in Bisto advertising for many years, many people still recognise them; the Bisto Kids, a boy and girl in ragged clothes, would catch the odour of Bisto on the breeze and exhale longingly, “Aah, Bisto!” This clever gambit was intended to capture the all-important “Oliver Twist” (or “urchin”) segment of the working-class market. The Bisto Kids were also part of more elaborate advertising campaigns in later years.”
Mince and potatoes
NIGHT
MINCE AND TATTIES
This is a recipe for Scots all over the world who are homesick for their mother’s or granny’s “Mince and Tatties”
Every Scottish mother’s mince and tatties tasted differently because of little variations.
My mother made the best mince and tatties in the world. Truly. Mine is something like it but does not always turn out as good.
I never measure anything very much when I’m cooking, but this will give you a bit of an idea. Eventually, your mince and tatties will taste like yours and yours alone. And you will like yours best of all. So persevere.
A. MINCE
INGREDIENTS
1 lb mince – only use the very best quality minced rump steak. Or mince your own after removing fat.
2 small onions (vary amount according to taste).
2 medium carrots (vary amount according to taste).
1 medium purple turnip when in season (vary amount according to taste). If these early small purple turnips are not available, omit or add a few slices of swede turnip. ( The term swede in Scotland refers to the large turnips which are yellow inside).
Gravy thickening – “Bisto” – see below.
BEFORE STARTING CONSIDER THE “BISTO”
“Bisto” has always been used in our family. Nothing else, because nothing else tastes the same. (If you can’t get “Bisto” outside the UK, ask Santa Claus to send you a years supply every Christmas.)
The amount of “Bisto” you add depends on how thick you like your mince. You’ll need to experiment.
Make up the “Bisto” once the mince is cooked.
Try 3 teaspoons of “Bisto” first. If you like the mince thicker add more, thinner add less the next time.
Don’t add the “Bisto” straight to the mince! Put the spoonfuls in a cup. Gradually mix it into a paste with cold water and add more water until it just reaches pouring consistency.
When the mince is completely cooked, take it off the cooker and prepare your “Bisto.” as above. Add the “Bisto” solution STIRRING it gently but continuously into the mince OFF the heat. If you don’t do it this way the the “Bisto” will form horrible jelly like lumps and the whole thing will be ruined.
N.B. Don’t use the modern “Bisto” granules. Stick to the old fashioned “Bisto” powder.
BEFORE STARTING ALSO CONSIDER THE ONION
In may family, there has always been someone who doesn’t like onions, but likes the flavour. If you are cooking mince and tatties for one of these pests, then don’t use an onion powder substitute. And don’t omit the onion. It will not be the same. Instead put two small onions in whole, and remove them at the end. Serve the offending person first, chop up the cooked onion and put it back into the mince for everyone else.
Doing it this way also prevents you from weeping!
So, with that taken care of you’re ready to start!
1. Braise the minced meat in a pot breaking it up with a wooden spoon to prevent lumps forming.
2 Once the meat is well browned, add the water hot or cold – it doesn’t matter. Add enough to cover. Give it a stir.
3. Put in the onion whole or cut up into whatever size you prefer.
4. Cut up carrots and turnip to your preferred shape and size.
5. Bring the pot to the boil, put lid on and turn down to a simmer.
6. Simmer for 30 minutes or so until vegetables are soft and meat thoroughly cooked.
7. Take off the heat and add the “Bisto.” See above.
8. Return to a low heat to thicken.
Additional salt is usually not necessary with Bisto.
You might want to add pepper to taste but we never did.
B. POTATOES
In summer mince was always served with tiny new Ayrshire potatoes (believe me, no matter what people say, you can’t get the true “Ayrshires” any more)
In winter the big older potatoes were always mashed smoothly with “the top of the milk” and a little butter.
Enjoy and experiment until you make your own signature mince and potatoes.
P.S You could not even begin to imagine how much I yearn for real new baby Ayrshire potatoes! A generation of young scots have never tasted them and have no idea what they are missing. I BLAME THE SUPERMARKETS FOR THIS TRAVESTY!!!!
HOMESTEAD KITCHEN
© Bloomoon711 | Dreamstime.com
recipesAll about potatoes
NIGHT
I was always told that potatoes that go green are poisonous.
Here are some questions and answers I found.
Q. Are potatoes poisonous?
A. No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.
Q. What is the green coloring on the potato skin?
A. The green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness, this is unlikely, however, because of the bitter taste. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
Q. Why do potatoes grow sprouts?
A. Sprouts are a sign that the potato is trying to grow. Cut the sprouts away before cooking or eating the potato. To reduce sprouting, store potatoes in a cool, dry, dark location that is well ventilated.
Below is a link to a great website that tells you everything about potatoes. (I don’t suppose it tells you how to grow real old fashioned Ayrshire potatoes though.)
© Photographer:Girivenko Sergej | Agency: Dreamstime.com
Antioxidants
NIGHT
Antioxidants can bind free radicals in the body. This is good because free radicals are damaging to cells using an oxidation process.
Current research suggests antioxidants can prevent or delay some serious medical conditions such as arterial disease or cancer.
Vitamin C found in fresh fruit and vegetables is an antioxidant. There are many others.
Apple curd
NIGHT
A seasonal curd from the same old recipe book.
APPLE CURD
Ingredients:
1.5 lbs of tart apples
1 gill of water
2 eggs
3/4lb sugar
1/8 teaspoonful of ground ginger
1/4lb butter
1. Peel, core and slice the apples.
2. Simmer gently in the water until they are thoroughly cooked.
3. Beat until smooth, then add the sugar, beaten eggs, and butter.
4. Blend all the ingredients thoroughly and stir over a gentle heat until the eggs thicken. Do not allow to boil.
5. Add the ginger.
6. Pot and cover immediately.
N.B. As apple curd does not keep very well, it should be made in small quantities when required.
Lemon Curd
NOON
So, lemon curd is not a fruit “cheese.” According to my 1920’s “Modern Housewifes Book”, curds are different from cheeses because they always contain egg and butter.
LEMON CURD
Ingredients:
1lb castor sugar
4 lemons
4oz fresh butter
5 eggs
1. Wash the lemons and grate the rind from them very thinly.
2. Beat the eggs.
3. Put the eggs, lemon rind and juice, melted butter and sugar into a large saucepan.
4. Stir until the sugar has dissolved and the mixture thickens, taking care that it does not boil and curdle.
5. When the mixture is thick, strain into small sterilised pots and cover immediately.
Curds and Cheese
MORNING
I know what lemon curd is and I love it.
I thought I knew about cheese. But apparently not.
A “cheese” from fruit is apparently made from fruit, sugar and water.
Here’s a fruit cheese recipes from my ancient “Modern Housewifes Book” from the 1920s
DAMSON CHEESE
Ingredients: Damsons and sugar
1. Remove the stocks from the fruit and put into a large saucepan
2. Cover closely and cook gently until the fruit is quite soft, then rub through a fine sieve.
3. Measure the pulp and put it into a preserving pan with the sugar, allowing 14ozs of sugar to each pint of pulp.
4. Boil until the greater part of the syrup has evaorated and the pulp has become stiff, stirring frequently at first and almost continuously towards then end of the process.
5. Turn into sterilised pots, seal and store.
Love-in-a-mist
MORNING
Most summers I plant seeds of Love-in-a-mist in the garden for their seed pods as much as their delicate flowers and foliage.
Love-in-a-mist or Nigella damascena is a close relative of Nigella savita. Both are members of the buttercup family – (Ranunculaceae). The seeds of Nigella sativa are used as a spice. There seems to be a lot of confusion over the name of this spice. Sometimes, it is loosely called “black cumin” or “black caraway” or “black onion seed” “black sesame seed” but it is none of these. There is no botanical relationship between any of these plants.
In the USA, it is often known as “chernushka” and in Indian recipes, the seeds are referred to as “ajwain” but I don’t think they are that either.
All very confusing.
Kalonji seed may be a more accurate name. Peshawari naan bread is generally topped with these seeds.
Mince and potatoes
NIGHT
I noticed someone has searched my blog for “mince and potatoes recipes.”
It struck me that maybe there’s lots of young people wondering how to cook the old fashioned unsophisticated meals of their childhood, or their mother’s childhood and maybe even their grandmother’s childhood.
Or maybe men living alone who have never cooked at all.
Maybe I’ll try and put my simple recipe for mince and potatoes on this blog, once I get round to working out how to put such an automatic process that doesn’t reach consciousness, into print.
Yes, I’ll add a category “Old Recipes”
Food pyramids
NOON
“A food pyramid is one tool to help you eat better. Find out how to use a food pyramid to create a healthy diet.”
“With the variety of food pyramids available, you may wonder which one to follow. It may help to know that the basic principles of food pyramids are largely the same and generally emphasize the following:
Eat more fruits, vegetables and whole grains.
Reduce intake of saturated fat, trans fat and cholesterol.
Limit sweets and salt.
Drink alcoholic beverages in moderation, if at all.
Control portion sizes and the total number of calories you consume.
Include physical activity in your daily routine.”……..READ MORE
Honey does not spoil
NOON
You never see a layer of fungus on top of a jar of honey as can happen with jam. Why? Why is honey so efficient in killing of microorganisms or at least preventing them set up home.
“Because honey is hydroscopic, it is extends the shelf-life of baked goods. They are less likely to dry out because the honey absorbs moisture from the surrounding air. If you want to try this out, bake a batch of cookies using sugar. Then make a second batch replacing half of the sugar with honey. To do this you need to reduce the liquids in the recipe by 1/4 cup for each cup of honey (because of the water in the honey… remember, about 19%) and reduce the cooking temperature by 25 degrees. See which batch survives longer.”
Here is a link to the possible reasons.
Toffee apples
NOON
10 Small dessert apples
250g/8oz/1 cup granulated sugar
2tbs golden syrup
1 tsp white wine vinegar
3tbsp water
10 wooden sticks
Wash and dry the apples and remove the stocks.
Push a wooden stick into the centre of the apple till it feels secure.
Put the sugar, syrup, vinegar and water into a saucepan and heat gently until all the sugar has dissolved.
Increase the heat and boil rapidly until the syrup forms litle threads when droped from a spoon into cold water (150C/300F).
Remove from heat.
Dip each apple into toffee, turing to coat it evenly.
Stand the apples on an oiled baking tray to cool and harden.
Eat the same day.
Bramble jam
MORNING
The brambles are ripening in the hedgerows here and are ready for harvesting.
I came across an old family book. It probably dates from the 1920’s. It makes interesting reading.
This is from the jam pages
Bramble Jam 1
4lb. brambles
4 1/2lb sugar
Pick over the brambles carefully and weigh them.
Place them in a basin and crush with a wooden spoon.
Put the pulp and the sugar in a preserving pan and simmer gently until it sets when tested.
Pot and cover while it is still hot.
Bramble Jam 2
6lb brambles
6lb sugar
1/4 pint water
3 level teaspoonfuls tartaric acid or 4 tablespoonfuls of lemon juice.
Pick over the brambles and put them with the water and lemon juice or tartaric acid into the preserving pan.
Simmer very gently until the brambles are cooked and the contents of the pan reduced considerably.
Add the sugar, stirring while it dissolves and bring to the boil.
Boil hard for 10 minutes and then test on a cold plate for setting.
Put into hot sterilised jars and cover immediately.
Chocolate
MORNING
The first chocolate bar was made in 1842 by John Cadbury, an English Quaker.
The average person will consume 10,000 chocolate bars in a lifetime.
The melting point of cocoa butter is just below the human body temperature – which is why it literally melts in your mouth.
A chocolate bar is poisonous to dogs and can even be lethal to puppies and small dogs.
Chocolate and avocados are highly toxic to parrots and can be fatal.
Fruit gums
NIGHT
Mr Rowntree, over the years your fruit gums have, little by little, crept into something that is no longer Rowntree’s Fruit Gums.
Not the proper Rowntree’s Fruit Gums.
Did you think no-one would notice?
What are you going to do about it?
Have you lost the original recipe?
Is your chief executive some kind of bizzare health freak?
Is someone afraid they might make children hyperactive.
They won’t you know!
They never did.
What’s gone wrong?
Have you tasted them recently?
Is the recipe now decided in a committee room?
You are depriving today’s children (and adults) of a real treat.
Please make a comeback!
P.S. I always liked the strawberry ones best, but never understood why they were only in the box and never in the tube.
See……..
I’m an expert!
You can’t fool me!
More legumes
NIGHT
I was a bit fascinated by the fact that lupin flour (lupin or lupine being a legume) could cross react with people who have peanut allergy (peanut being another legume).
Here are some more legumes. I wonder how many of them cross react too.
Peas
Beans
Soya beans
Lentils
Fenugreek
Senna
Licorice.
Acacia
Carob
Guar
Tragacanth
I wonder if there are any more that we eat.
I wonder if an individual who has peanut allergy might react after handling lupins or sweet peas?
All the more reason to wash your hands after handling any kind of flower or plant, I suppose.
And to cover any cuts on the hands too.
A dream
NOON
Last night I dreamt a million dreams but can only remember one of them.
It concerned sitting in a tiny room at a tiny table by myself in the home of a man and a woman.
I did not know the couple but I saw the detail of their faces very clearly.
The room was minimalistic. No ornaments, no friendly touches, no paintings. No mirrors. The walls were painted a very, very pale sage green.
Nothing except the small table with two chairs sitting beside a window.
There were other people in the house but they were in other rooms.
The woman brought me a large white plate containing a meal she had prepared. A minimalistic meal.
There was a small filo pastry “purse” containing chicken on one side of the plate. On the other side of the plate was a scoop of mixed vegetables. I can’t remember exactly what was there, but I remember thinking “where are the potatoes?” Being polite, I didn’t ask.
The remarkable thing about the filo pastry was it was crossed with carmine coloured red lines. Like a trelis. It was very elegant.
I asked the woman how she managed to do that.
She told me, but I can’t remember what she said except that she had used cochineal.
I asked her if she used the red dye before she put the filo pastry in the oven.
She said yes.
I then ate the meal alone.
It was delicious.
Ayrshire potatoes
MORNING
All summer I have been yearning for a plate of tiny Ayrshire potatoes smothered in butter.
Nothing else.
Or maybe with some mince.
Mince and potatoes.
I have been yearning for this dish of my childhood for many, many summers now.
I loved Ayrshire potatoes so much, that I would buy myself a little plot of land in Ayrshire so I could plant my potatoes in the sandy soil and nourish them with seaweed, so that my children could taste the wonderful flavour.
They have never tasted proper Ayrshire potatoes.
Oh, I know, there are Ayrshire potatoes in Scotland in early summer. But they are not the ones they used to be.
They are too big. They do not have the Ayrshire flavour.
Doubtless these “New Age” Ayrshires are grown there. But that’s all.
Are they forced? Have they changed the variety? Are they not using seaweed any more?
Most people who grow and sell these modern “Ayrshire potatoes” are too young to remember the “Real Ayrshires”
If there’s an old farmer out there who was born a very long time ago and used to grow the “real” Ayrshire potatoes, please let me know the secret.
Please.
Please.
Please.
Curds and whey
NIGHT
“Little Miss Muffet sat on a tuffet
Eating her curds and whey…………..”
She was eating milk curdled with rennet with the protein rich liquid. Whey is rich in milk protein but is low in lactose.
Whey is used by some bodybuilders as a supplement, but some are unaware of the milk origin of this product. It can cause serious reactions in those known to have a milk allergy.
Apparently.
Crunchy strawberries
NOON
When I was a child, strawberries were seasonal, a luxury, soft, had a magnificent flavour and did not last.
At some stage, everlasting, crunchy strawberries for all seasons appeared.
I can’t remember when.
I must tell those that come after me that crunchy strawberries are a freak of mankind.
Have they crossed them with turnips, maybe?
