CUCUMBER SOUP WITH MINT

The blurb that goes with this New Idea soup recipe says “A lovely soup which can be served hot in the winter months or chilled in the summer”.  Personally I don’t think soup should ever be eaten cold, I like it steaming hot, but, I’m willing to accept that it might be to some people’s taste.  Either way it’s an unusual way to cook cucumbers…………..

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EGGPLANT DIP

Eggplant Dip or Baba Ganoush is a fairly easy dip to make and as this recipe can be made two days ahead and is vegetarian, it has a lot going for it.  The gluten content wasn’t something we considered back in the 80s when this recipe was printed, and slices of bread have been used to thicken it.  If that’s a problem for you, you could substitute GF tahini for the bread.

PATE

You can see from the typing that this is an old recipe. I used to make it back in the 70s and 80s and serve it as an entree with thin slices of toast.   It was cheap and easy to make – ideal.  I rediscovered it this year and now make it to have with drinks.  It freezes well so I just put out what I need and keep the rest for later.  If you don’t want to do that you can easily halve the recipe.

POTTED MEAT

This is an old recipe of Mum’s that I’ve been making for years.  I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.

GRAPEFRUIT PRAWN APPETISER

Quite frankly this sounds a bit weird – even for the 70s.  It’s a strange combination of a prawn cocktail and grapefruit.  I used to make a grapefruit appetiser by halving a grapefruit, segmenting it, pouring in sweet sherry, sprinkling on brown sugar and then grilling the lot – it tasted quite good and was quick and easy to make.  It was also pretty cheap (a definite consideration back then).  I also used to make prawn cocktails, but only for very special dinners as they stretched the budget  quite a bit, but I never combined the two and I don’t think I’ll start now.

CHICKEN STROGANOFF

Large filled Vol-au-Vent cases just screams 1970s entree to me.  Of course the smaller version were served before dinner or at parties with drinks, but the larger ones filled with chicken or fish mornay were a popular first course.  The good thing about this recipe is that you can dispense with the cases and just make the chicken filling, if you use a rotisserie chicken and serve it with rice it should taste great.