Tag Archives: 1960s

FISH CURRY

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A curry to my Mum was always made using curry powder bought from the supermarket. There were no jars of curry mix in all the levels of heat that you can buy now and no one made it from scratch using individual spices.  You either put in one tablespoon of curry powder or more depending on the heat you wanted. So this recipe is in no way a modern curry, but Mum and Dad didn’t like their curry hot and they did like smoked cod so this worked for them.  When I make it I always put in some peeled potatoes that soak up the sauce and taste great.

Fish Curry

FISH CURRY

  • 375g filleted or smoked cod
  • 1 onion finely chopped
  • ½ clove garlic
  • 1 tablespoon oil
  • ½ tablespoon curry powder
  • 1 dessertspoon tomato puree
  • 150ml cold water
  • Potatoes, peeled and quartered

Wash fish cut into bite size pieces.  Saute onion and garlic in oil for 10 mins and stir in the curry powder.  Stir well and cook for a few mins.  Add water gradually stirring all the time and bring to the boil. Stir in the tomato puree.  Put in fish and potatoes, cook very gently, low heat 30mins.

CHEESE & BACON SLICE

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Mum wrote this recipe out pretty roughly on a piece of paper from an exercise book.  She used to make it fairly often either to take on picnics or for casual Sunday night teas.  I can even visualize the baking tray she made it in – the family loved it.

Cheese & Bacon Slice

CHEESE & BACON SLICE

  • White Wings flaky pastry (or any bought puff pastry) or home made pastry
  • 1 medium sized apple, grated
  • 1 medium potato, grated
  • 1 medium onion, grated
  • Green pepper, finely chopped
  • 30g butter, softened
  • 1 cup grated cheese
  • 2 rashes of bacon
  • 2 eggs, beaten
  • ½ cup milk

Line a lamington style baking tray, approx 30cm x 20.5cm x 3cm with the pastry. Combine the apple, potato, onion and green pepper in a bowl.  Add the butter, cheese, bacon, eggs and milk and mix together.  Bake for 3/4 of an hour at 200oC.

 

 

SPICED BANANA PUDDING

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Thel was one of Mum’s golfing friends and a very good cook, there’s a few of her recipes scattered throughout Mum’s collection.  This banana pudding would have appealed to Mum as she and Dad both liked bananas, there were always some in the fruit bowl.  This pudding would have been a good way to use up those that had ripened just a little too much.

Spiced Banana Pudding

SPICED BANANA PUDDING

  • 1 cup plain flour
  • 1 teaspoon baking powder
  • 4 tablespoons sugar
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 3 bananas
  • extra butter
  • 1 teaspoon cinnamon
  • 1 teaspoon grated orange rind

Sift flour, baking powder and salt, add half the sugar.  Fold in beaten egg mixed with milk and melted butter.  Pour into greased slab tin, top with banana slices, brush with extra melted butter.  Mix balance of sugar with orange rind and cinnamon, sprinkle over bananas.  Bake in mod oven 30-35 mins.  Serve hot or cold with cream or ice cream.

 

PEANUT HONEY SLICE

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I know that cooking with nuts is not as popular these days because of all the allergy problems, but I thought this old recipe was still worth adding to the collection.

Peanut Honey Slice

PEANUT HONEY SLICE

  • 4 cups Rice Bubbles
  • 1 cup peanuts
  • ½ cup coconut
  • 2 tablespoons honey
  • 125g butter (not margarine)
  • 125g sugar

Place rice bubbles, peanuts and coconut in a bowl.  Boil honey, butter, sugar for 5 mins – only.  Pour over dry ingredients and bake 5 mins only in 180o oven.  Mark while hot and recut when cold.

 

AMERICAN RECIPE FOR TINNED MAYFAIR HAM

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Ham is one of the things that has changed enormously on our table and in our cooking over the years. In Australia it wasn’t served very often. At Christmas the big treat was chicken, not turkey or ham which were very American and not available as they are today. The only way we saw large pieces of ham at our house was from a tin – the best brand being Mayfair.  This old recipe at first glance sounds a bit strange, but the combination of ham, mustard, ginger and pineapple could taste quite good, I think I’d top it with a bit of cheese though.  Might be worth retrying with a better quality piece of ham?

American Ham Recipe

 

CHINESE SAUSAGES

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This recipe is in my brother’s lovely flowing handwriting, which means that my sister-in-law gave to Mum back in the 60s. Mum used to make it for casserole style entertaining and it tasted quite good, although personally I was never that fond of the tinned pineapple, you can use fresh pineapple instead if you have the same problem.  You need around 750g of sausages.

Chinese Sausages

LAMB CHOPS WITH BEANS

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This is one of Mum’s classic handwritten recipes.  Firstly, it’s written on a scrap of paper that comes from the minutes of meeting she had attended and secondly it’s rather short on detail.  It also has a mix of Imperial and Metric measures.  I’ve rewritten it to give you a clearer idea of how it should look.Lamb Neck Chops with Beans

 

LAMB CHOPS WITH BEANS

  • 750g lamb chops (any chops except loin)
  • 1 teaspoon oil
  • 125g bacon pieces
  • 1 onion
  • 1 stick of celery
  • 440g can baked beans
  • 1 cup water
  • 2 tablespoons chopped parsley
  • Salt & Pepper

Heat oil in frying pan and brown chops, remove and place in casserole dish.  Cook onion and bacon in frying pan, then add to casserole.  Add the other ingredients and bake in a moderate oven 180o for 1½ hours.

GOLDEN HAM CRISPS

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I’m not sure who wrote this recipe down for Mum, as it’s not in her handwriting, but a recipe for these crispy ham patties was certainly worth writing down.  Although the ham quantity converts to 125g, I doubt that extra would go astray.  You could probably leave the sherry out though.

Golden Ham Crisps