BEEF AND BURGUNDY PIE

I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy.  I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!

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CREAMY POTATO AND CELERY SOUP

With the emergence of celeriac as a popular vegetable, celery is often now overlooked.  The two are different vegetables although from the same family.  Celeriac is not the root of the vegetable you buy called celery, it is a plant cultivated for its root or base instead of for its stalk or leaves like celery. Sadly I think celery is now very overlooked.  I use it in salads, casseroles and it’s great with cheese, but had forgotten about using it as a main element of soup until I found this recipe.  Try it and see what you think………….  (You could substitute rice or risoni for the sago.)

 

CHICKEN AND ALMONDS

This is an early version of homemade Chinese chicken and almonds, before woks were a common household utensil, before you could buy a chicken already cooked from the supermarket and before you could buy cooked rice from the freezer or shelf. A great example of how things have changed in the last 40+ years.

BAKED EGG CASSEROLE

You can tell that this is a ’70s recipe by the picture.  It doesn’t look particularly appetizing I’ll admit, but when you realize that it’s just a bolognese sauce with eggs on top it makes more sense.  I’d definitely be sprinkling the grated cheese and bacon on top though as that might make it look a bit better.