Monthly Archives: February 2018

GEM SCONES

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I’ve included this recipe because it brings back a lot of memories. Gem scones are a cross between a scone and a muffin, but sadly impossible to cook unless you have a gem iron, which I don’t think you can buy these days.  My cast iron gem iron was made for me by a friend of Mum & Dad’s, when he made one for Mum.  The secret of cooking them is to get the iron super hot so that the mixture sizzles when you drop it in.  They taste great and finding this recipe now makes me want to cook a batch again.

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GARLIC MUSTARD RACK OF LAMB

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In Mum’s time lamb was a cheap and tasty meat to use, but with the cost of racks of lamb at what they are today if you’re going to cook them you might just as well push the boat out and add a great topping. I don’t think you can go wrong with this mustard, garlic and soy sauce combo spread on top.

OLIEBOLLEN – Dutch Doughnuts

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I’ve been watching contestants on recent cooking shows struggling to successfully make doughnuts and thinking that it was a new dessert, that is until I found this old recipe in Mum’s collection.  It made me look up the meaning of Oliebollen and Wikipedia describes them as  “a traditional Dutch and Belgian food. They are called oliebollen in the Netherlands, while in Belgium they are also called smoutebollen and croustillons in French. In English they are more commonly known as Dutch Doughnuts or Dutchies.”  Whatever the name they taste great, just hope you have more success with them than some of the contestants.

CHEESY VEGETABLE PIE

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Seems like when Mum tore this out of the Woman’s Day she missed the last few lines so has handwritten them on the bottom.  Her instructions read “other half 27cm” and “over with pastry.  200o C, 400oF – 40 mins”.  I’ll add my comments  – that this could be a hearty pie for vegetarians by simply substituting the bacon for extra vegetables.

CHICKEN BAKED with a Swiss cheese and almond coating

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I’ve filled chicken breasts with ham and Swiss cheese and baked them, but I’ve never coated them in almonds and Swiss cheese.  Now I’ve found this recipe I’m going to give it a try. I think I’ll line the tray with baking paper though to stop them sticking.