tag:blogger.com,1999:blog-87703725085515410682024-03-25T12:32:56.448+13:00What We AteKaty Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8770372508551541068.post-3503846935893808122024-03-10T12:21:00.000+13:002024-03-10T12:21:05.603+13:00Buddha Bowls<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ibc4V-oK7mim6m2Wqxs203KAHoQQi3fl-RZyJVYyKy_CvlgGZkNLsuamq36dX_qxqP4FpqLshZz2cJmUPdkEK2jzxy0G5BU2Aor2vyP-y3uIgTczxN1mE3Hyf5aJ-v5Iv3oG7K350EuJCZAi4ZCXNBS1ewzwYCT8dbf8ELxyZfAurvHNmvUSl_B8uhF1/s926/00BuddhaBowlsHDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="926" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Ibc4V-oK7mim6m2Wqxs203KAHoQQi3fl-RZyJVYyKy_CvlgGZkNLsuamq36dX_qxqP4FpqLshZz2cJmUPdkEK2jzxy0G5BU2Aor2vyP-y3uIgTczxN1mE3Hyf5aJ-v5Iv3oG7K350EuJCZAi4ZCXNBS1ewzwYCT8dbf8ELxyZfAurvHNmvUSl_B8uhF1/w640-h220/00BuddhaBowlsHDG.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">In case you’re
still getting some fine warm weather (it’s very intermittent here in Lower Hutt,
NZ, but the whole summer of ’23/24 was like that, alas), here are some nice
fresh recipes which make a change from the usual salads. That is, the dishes
are fresh, the fashion dates back a few years.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>“Buddha bowls” were very big for lunch in
trendy little cafés in Adelaide round about 2019. You could call them warm salads,
I suppose, though I hate that term, it always make me think of wilted lettuce,
ugh! The dish may be found under different names—variants on the Hawaiian <i>poke</i>
bowl, a similar idea, were briefly popular recently in American cuisine. A
buddha bowl is served in deep single-serve bowls and typically consists of a mixture
of fresh salad vegetables with a cooked starchy ingredient such as rice, another
grain, or noodles, plus a protein component, sometimes but not necessarily tofu—it
might be a hard-boiled egg, meat, or fish—and perhaps a cooked vegetable as
well. You end up with a combo of warm and cold ingredients. The trick is to
balance the food groups whilst making the result look colourful. Ingredients
are not mixed together as in a typical salad but set in the bowl in groups. Just
before eating, a tasty Asian-flavoured dressing is poured over the lot.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Suggested dressings range from quite elaborate
to simple. Variations are infinite. When a recipe uses peanut butter I sometimes
substitute hummus. Rice wine vinegar is always a good component but you could
use a wine vinegar or cider vinegar or substitute fresh lime or lemon juice. Instead
of Asian flavours, a yoghurt dressing is another option: it adds a different
taste dimension.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Sometimes the recipes are heavy on the
chilli but this is completely a matter of taste. Leave it out if you don’t like
it; or, conversely, spice up your bowl a little with some drops of Tabasco or
sweet chilli sauce.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The combos are infinitely variable, and a
Buddha bowl is ideal for using up leftover rice or noodles with whatever salad
veggies you happen to have.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>My best tip? Add a couple of teaspoons of
sesame oil to your bowl as the last touch before the dressing is added.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I just love a “Buddha bowl” for lunch; very
much so in summer but even sometimes in winter: it brightens up my day!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY8wzMq7J6csKi212AiPHwhZTC-dptKkQp7kSinivgwwf_xvcIbMazNcJvSZ8kFRpRK3h9UkFF69Vc66DI9fy8ClBf0nbfyIihyFQ76BBQm6K06Ti40a3_SGoqs0nJO-4KUTXgIs5fDya2KmL2VjWPIkJXW4xmOmmgXkqKkPvQyE4Joo5KYeicpJaPtFH/s925/00BuddhaBowlsRECIPES-HDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="317" data-original-width="925" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlY8wzMq7J6csKi212AiPHwhZTC-dptKkQp7kSinivgwwf_xvcIbMazNcJvSZ8kFRpRK3h9UkFF69Vc66DI9fy8ClBf0nbfyIihyFQ76BBQm6K06Ti40a3_SGoqs0nJO-4KUTXgIs5fDya2KmL2VjWPIkJXW4xmOmmgXkqKkPvQyE4Joo5KYeicpJaPtFH/w640-h220/00BuddhaBowlsRECIPES-HDG.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><span style="color: #b45210; font-size: 14.0pt;">Quinoa For Your Buddha Bowl</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Quinoa is a good
option for the starchy component of a Buddha bowl. It has the big advantage for
vegetarians and vegans of being full of protein as well. Just remember that it
needs to be boiled until the grains show the tiny “tails”. I find it takes
about 15 to 20 minutes once the water has come to the boil.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0E0mxW3FdB8fYhuLTcHTxDynE442deEZT3dZ6PWsRiGjQpNX0N4syG3WRtdN3-A-LZO3yFu1gjVbAwmLZcxlInWYdZrpi172Cmfxsk3VFco6ZuBOLgEn0WOT-LmpgufrMzTKC2Elt-bLqLYdfrcoQsEpYj130H_1C6BHbCzTMX1WcUVt_A91ofqFYzE_/s927/BuddhaBowlSpruceEatsBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="927" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0E0mxW3FdB8fYhuLTcHTxDynE442deEZT3dZ6PWsRiGjQpNX0N4syG3WRtdN3-A-LZO3yFu1gjVbAwmLZcxlInWYdZrpi172Cmfxsk3VFco6ZuBOLgEn0WOT-LmpgufrMzTKC2Elt-bLqLYdfrcoQsEpYj130H_1C6BHbCzTMX1WcUVt_A91ofqFYzE_/w400-h311/BuddhaBowlSpruceEatsBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Buddha Bowl</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">“…We created a peanut and tahini dressing for
drizzling over crispy tofu, quinoa, carrots, cucumbers, shredded cabbage, and
crushed peanuts.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>“There are so many possibilities for how you
can change up this vegan recipe. Use what veggies and proteins you have on hand
and even create different creamy sauces. Green goddess, salsa, or
tzatziki?—there are tons of possibilities. If you're gluten-free, make sure to
use all gluten-free ingredients. If you’re looking for a healthy, filling, and
flavorful lunch or dinner, look no further.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the Buddha Bowls:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 12 ounces extra-firm tofu (cubed)<span style="mso-spacerun: yes;"> </span>* 2 cups cooked quinoa</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 cup shredded carrots<span style="mso-spacerun: yes;"> </span>* 1 cup shredded red cabbage</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 cup sliced English cucumber<span style="mso-spacerun: yes;"> </span>* 1 cup bean sprouts</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 scallion [spring onions], sliced<span style="mso-spacerun: yes;"> </span>* 3 tablespoons crushed peanuts</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 teaspoon salt<span style="mso-spacerun: yes;"> </span>* 1/2 teaspoon ground black pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 teaspoon canola oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For garnish: </span></i><span style="color: #b45210;"><span style="mso-spacerun: yes;"> </span>* lime wedges<span style="mso-spacerun: yes;"> </span>* cilantro [coriander]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the Peanut Tahini Dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/4 cup peanut butter<span style="mso-spacerun: yes;"> </span>* 1 tablespoon tahini</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 tablespoons brown sugar<span style="mso-spacerun: yes;"> </span>*<span style="mso-spacerun: yes;"> </span>1
tablespoon apple cider vinegar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 tablespoon soy sauce<span style="mso-spacerun: yes;"> </span>* 2 teaspoons ketchup</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 teaspoon crushed red pepper<span style="mso-spacerun: yes;"> </span>* 1 teaspoon garlic powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 teaspoon grated ginger<span style="mso-spacerun: yes;"> </span>* 1 teaspoon chopped cilantro [coriander]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 teaspoon lime juice<span style="mso-spacerun: yes;"> </span>* 1/2 teaspoon onion powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">1. Gather the ingredients.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">2. Add the cubed tofu onto a paper
towel-lined baking sheet. Add another paper towel on top of the tofu and weigh
it down with another pan to remove as much of the liquid as possible. Leave
weighed down for about 10 minutes. Add salt and pepper.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">3. Heat up a large sauté pan and add the
canola oil. Fry the tofu on medium-high heat, turning to brown on at least two
sides. Remove from the pan and set aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">4. Gather the ingredients for the dressing.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">5. Blend all of the dressing ingredients in a
blender or food processor until completely smooth. Add a tablespoon of water
and blend again until smooth and creamy.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">6. Mix a 1/4 cup of the dressing into the
cooked quinoa.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">7. Divide the quinoa among four bowls. Top
with the crispy tofu, carrots, cabbage, cucumbers, bean sprouts, scallions, and
crushed peanuts.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">8. Drizzle the extra dressing over the bowls
to your taste. Garnish with lime wedges and cilantro. Serve immediately.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 4</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Source:</span></i><span style="color: #b45210;">
Leah Maroney. <i>The Spruce Eats</i>, 22 Jun 2020,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><a href="https://www.thespruceeats.com/buddha-bowl-4843340">https://www.thespruceeats.com/buddha-bowl-4843340</a></span><span style="color: #b45210;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The quinoa could be replaced with another
grain, as the options suggest in this next, non-vegetarian recipe.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoljrZbtjXjr7EHtJRw0V0VNwciTcLL4ChpTir0d6IapECm0oRsknLkWOpMRaU_Vh8HMYYVSiF8NWJiph1N073I8o7-olgd8Q8Lew_5SNS4rxw5GvupshaClBGTxeIBRJMZFVhF__Iox2CFtuluzHiBMEog25dugSKOP97GAMc4e8KyNSEHNmQN8gTAaG/s927/GrainBowls-Chicken-AvoBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="927" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqoljrZbtjXjr7EHtJRw0V0VNwciTcLL4ChpTir0d6IapECm0oRsknLkWOpMRaU_Vh8HMYYVSiF8NWJiph1N073I8o7-olgd8Q8Lew_5SNS4rxw5GvupshaClBGTxeIBRJMZFVhF__Iox2CFtuluzHiBMEog25dugSKOP97GAMc4e8KyNSEHNmQN8gTAaG/w400-h311/GrainBowls-Chicken-AvoBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Grain Bowls With Chicken,
Spiced Chickpeas, and Avocado</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">“A store-bought rotisserie chicken brings you
one step closer to a nourishing grain bowl dinner.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 4 cups cooked quinoa, farro, barley, or
brown rice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 4 cups shredded cooked chicken (from 1
rotisserie chicken)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 mini seedless [Lebanese] cucumbers,
halved, sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 avocados, halved, pitted, sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 4 cups watercress or baby arugula [rocket]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/2 cup pickled red onions<span style="mso-spacerun: yes;"> </span>* 4 teaspoons toasted sesame seeds</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the chickpeas:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 (15.5-ounce [450g) can chickpeas,
drained, rinsed, patted dry</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/2 teaspoon ground cumin<span style="mso-spacerun: yes;"> </span>* 1/8 teaspoon cayenne pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/4 teaspoon kosher salt<span style="mso-spacerun: yes;"> </span>* 2 teaspoons olive oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 1/2 cups parsley leaves<span style="mso-spacerun: yes;"> </span>* 3/4 cup mint leaves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 1/4 cups extra-virgin olive oil<span style="mso-spacerun: yes;"> </span>* 6 tablespoons lemon juice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 teaspoon honey<span style="mso-spacerun: yes;"> </span>* 1/2 teaspoon kosher salt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Make the chickpeas:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Heat oil in a large skillet over medium. Cook
chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase
heat to medium-high and cook, shaking occasionally, until chickpeas are golden
brown and crisp, about 10 minutes. Transfer to paper towels and season
immediately with salt.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Make the dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Meanwhile, pulse parsley and mint in a food
processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse
to combine.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Assemble the bowls:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Toss quinoa with 1/2 cup dressing in a large
bowl. Divide among serving bowls. Toss chicken with 1/4 cup dressing in same
large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa.
Drizzle remaining dressing over each. Top with chickpeas, pickled onions, and
sesame seeds.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Source:</span></i><span style="color: #b45210;">
Anna Stockwell. <i>Epicurious</i>, April 2016,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><a href="https://www.epicurious.com/recipes/food/views/grain-bowls-with-chicken-spiced-chickpeas-and-avocado">https://www.epicurious.com/recipes/food/views/grain-bowls-with-chicken-spiced-chickpeas-and-avocado</a></span><span style="color: #b45210;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next two with quinoa are both vegetarian
recipes from a listing of October 2021 on the big Aussie cookery website <i>Australia’s
Best Recipes</i>: “6 wellness recipes to help you eat fresh”. The first includes
roasted pumpkin. I don’t advise turning your oven on just to roast a piece of
pumpkin! But if you’ve got some left over from a roast dinner, it would be
ideal. Otherwise, I’d steam or boil it and then sauter it in a bit of olive
oil. Omit the chilli flakes if you’d rather.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5VsWDtTB1J3UDoTVgnCkKkiBAKijK5uorFrz-6WCZ8vqO1paOUfoRuMZuknElgSQh39HU38MDX4z49yI8CsRBmriAgO9nyHWvCHSaahG929rVCim3D7PpSvyEu9t49KJlav0uO1GNUJ1EIv-zfWHNBksKIeKzincAzuAtx1T7n3lpyKTQXx2y86344yG/s648/HealthCleanseBowlBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="496" data-original-width="648" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd5VsWDtTB1J3UDoTVgnCkKkiBAKijK5uorFrz-6WCZ8vqO1paOUfoRuMZuknElgSQh39HU38MDX4z49yI8CsRBmriAgO9nyHWvCHSaahG929rVCim3D7PpSvyEu9t49KJlav0uO1GNUJ1EIv-zfWHNBksKIeKzincAzuAtx1T7n3lpyKTQXx2y86344yG/w400-h306/HealthCleanseBowlBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Health Cleanse Bowl</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">“This bowl is full of detoxifying goodness.
Carrot and beetroot are loaded with antioxidants that fight free radicals in
the body – and help stimulate the liver, your main cleansing organ. Turmeric is
a powerful anti-inflammatory superfood [sic: take this with a grain of salt!]
and, combined with the healthy fats from tahini and olive oil, makes for a
delicious and incredibly nutritious dressing.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/2 cup quinoa cooked<span style="mso-spacerun: yes;"> </span>* 1/4 butternut pumpkin</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/2 avocado cubed<span style="mso-spacerun: yes;"> </span>* 1 carrot grated<span style="mso-spacerun: yes;"> </span>* 1 beetroot grated</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 handfuls spinach<span style="mso-spacerun: yes;"> </span>* 1 tablesp olive oil<span style="mso-spacerun: yes;"> </span>* 1 pinch sea salt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">To decorate:</span></i><span style="color: #b45210;"> * 1 sprinkle sesame seeds<span style="mso-spacerun: yes;"> </span>* 1 sprinkle chilli flakes</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 tablesp tahini<span style="mso-spacerun: yes;"> </span>* 1 tablesp olive oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 tsp turmeric powder<span style="mso-spacerun: yes;"> </span>* 1 tablesp lemon juice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">1. Preheat the oven to 180C.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">2. Slice the butternut pumpkin into long
wedges and arrange on a tray lined with baking paper. Roast in the oven for 35
- 40 minutes, or until cooked through and slightly caramelised.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">3. Meanwhile, make the dressing by adding all
the dressing ingredients in a small bowl and whisking until combined.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">4. Divide the quinoa, avocado, grated carrot
and beetroot, spinach and roasted pumpkin between two bowls. Drizzle over the
dressing.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 2.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Jess Sepel. <i>Australia’s Best Recipes,</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.bestrecipes.com.au/entertaining/galleries/wellness-recipes/noj5ojjs">https://www.bestrecipes.com.au/entertaining/galleries/wellness-recipes/noj5ojjs</a><span style="color: #b45210;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The second recipe zings it up a bit with
Mexican-stye ingredients, but for those who can’t take chilli, fear not, this
time, oddly enough, it <i>doesn’t</i> appear. As for slicing the avocado
thinly—that would be a very underripe one. If you’ve got a ripe one just pop it
in chunk by chunk. The corncob could be replaced by frozen corn kernels,
quickly boiled.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZRdlmPQ0_4TAoc4E_uH0b7FN89AxfRDpCpb-6w56ogrxK-ydjSZRmiR6bpNlusGOawaBGHulBR1pOf0Xnlqqkr9XjblQEITpGj_2OlMm-a31G8ui4gaykx_LnIffaFJbD4wggP1ILuvNG-AA0kefYYWOgSuWkV7jvBtll2cBkxLVaROnMH4HQKn9sjTI/s650/HealthyMexicanBowlBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="650" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZRdlmPQ0_4TAoc4E_uH0b7FN89AxfRDpCpb-6w56ogrxK-ydjSZRmiR6bpNlusGOawaBGHulBR1pOf0Xnlqqkr9XjblQEITpGj_2OlMm-a31G8ui4gaykx_LnIffaFJbD4wggP1ILuvNG-AA0kefYYWOgSuWkV7jvBtll2cBkxLVaROnMH4HQKn9sjTI/w400-h310/HealthyMexicanBowlBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Healthy Mexican Bowl</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">“When people say you should eat the rainbow,
I think this is what they mean. Eating a wide variety of wholefoods is one way
to ensure your diet is full of the nutrients and minerals your body needs to
thrive. I love this Mexican bowl with crunchy corn, wholegrain quinoa, fresh
salsa and guacamole [sic]—of course! Enjoy for a light lunch or dinner.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 can organic black beans drained, rinsed<span style="mso-spacerun: yes;"> </span>* 1 corncob</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/2 cup quinoa rinsed, drained<span style="mso-spacerun: yes;"> </span>* 1/2 green capsicum diced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 tomatoes diced<span style="mso-spacerun: yes;"> </span>* 1 avocado<span style="mso-spacerun: yes;">
</span>* 1/2 red onion finely sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 lime<span style="mso-spacerun: yes;">
</span>* 1 tsp turmeric powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">To serve: </span></i><span style="color: #b45210;">*1 handful parsley <span style="mso-spacerun: yes;"> </span>* 1 tsp black sesame seeds</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 tsp pepitas [pumpkin seeds]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">1. Place a medium-sized pot of water on the
stove over high heat. Once the water reaches boiling point, carefully place the
corn in the water to cook for 10 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">2. In a separate pot, place the rinsed quinoa
and cover with 1 cup of water. Bring to the boil over medium high heat, then
reduce to a simmer. Leave to simmer, uncovered, until the quinoa is cooked and
the water has evaporated (about 12-15 minutes). When the quinoa is ready, mix
through the turmeric powder and a sprinkle of salt.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">3. When the corn is cooked, drain and leave
to cool slightly before using a sharp knife to remove the kernels from the
core.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">4. Heat a fry pan over medium heat, add the
black beans and gently cook until warmed through.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">5. Placed the diced tomatoes, capsicum and
red onion together in a bowl and squeeze 1/2 the lime over. Mix through.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">6. Halve the avocado, remove pip and slice
thinly.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">7. In two bowls place the quinoa, corn, black
beans and tomato mix. Place the avocado on top and sprinkle with sesame seeds,
pepitas and fresh parsley. Squeeze remaining lime over bowl for extra flavour.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 2.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Jess Sepel. <i>Australia’s Best Recipes,</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.bestrecipes.com.au/entertaining/galleries/wellness-recipes/noj5ojjs">https://www.bestrecipes.com.au/entertaining/galleries/wellness-recipes/noj5ojjs</a><span style="color: #b45210;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><span style="color: #b45210; font-size: 14.0pt;">Rice For Your Buddha Bowl</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If you’re being
very health-conscious, you could use brown rice as in this next recipe, from
the same listing as the previous two. But if the Buddha ever had a bowl he
would probably have had white rice. Take your pick. Brown rice takes longer to
cook but if you’ve got a rice cooker, it will cook either equally well. However,
it’s a safe bet that the Buddha never had smoked salmon in his bowl! The recipe
notes suggest you could substitute chicken, beef, or more vegetables, but I
must say the salmon would be delicious! The recipe was created for the Aussie
film actor Chris Hemsworth (aka Thor) by his “nutrition and diet consultant”,
but don’t let that put you off!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA8cAP5-kbpWcZFfQDVrO0RPiYmNSxuzwMjrZ9TYHWaqZfQFThUEC-EVOiwoP7BoPGfZBDXDc4uuJgjsrJabelaYlOynjQlr61Ci4GpVLUGAEMvvAwq57ql_serfdi8BYj22HaUqp10V9cmluFCJnQN2YZ4QvzBjdJ4fO1IK01BZa_EBvbwsWAmsVgktT/s648/SalmonSushiBowlBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfA8cAP5-kbpWcZFfQDVrO0RPiYmNSxuzwMjrZ9TYHWaqZfQFThUEC-EVOiwoP7BoPGfZBDXDc4uuJgjsrJabelaYlOynjQlr61Ci4GpVLUGAEMvvAwq57ql_serfdi8BYj22HaUqp10V9cmluFCJnQN2YZ4QvzBjdJ4fO1IK01BZa_EBvbwsWAmsVgktT/w400-h311/SalmonSushiBowlBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Salmon Sushi Bowl</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 180g smoked salmon<span style="mso-spacerun: yes;"> </span>* 1/2 bunch of broccolini</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 1/2 cups pre-cooked brown rice—prepare to
packet instructions</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 80g</span><span style="color: #538135;"> <a href="https://www.gourmetsleuth.com/ingredients/detail/edamame">edamame</a></span><span style="color: #b45210;"> frozen, defrosted, podded</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 carrots medium julienned<span style="mso-spacerun: yes;"> </span>* 1/2 avocado sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 nori sheets cut into fine strips<span style="mso-spacerun: yes;"> </span>*3 tsp black sesame seeds</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 pinch salt and pepper to taste</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 3 tsp soy sauce<span style="mso-spacerun: yes;"> </span>* 3 tsp mirin</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">1. Heat a frypan over medium-high heat. Add
broccolini to frypan and cook, tossing for a few minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">2. Make dressing by mixing soy sauce and
mirin together in a small bowl.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">3. Divide rice between two bowls, top with
salmon, broccolini, edamame beans, carrot, avocado, nori and sesame seeds.
Season with salt and pepper, and serve with dressing.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 2.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Source: </span></i><span style="color: #b45210;">Sergio Perera/Centr. <a name="_Hlk112598874"><i>Australia’s Best
Recipes</i>,</a></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk112598874;"></span><a href="https://www.bestrecipes.com.au/entertaining/galleries/wellness-recipes/noj5ojjs"><span style="mso-bookmark: _Hlk112598874;">https://www.bestrecipes.com.au/entertaining/galleries/wellness-recipes/noj5ojjs</span><span style="mso-bookmark: _Hlk112598874;"></span></a><span style="mso-bookmark: _Hlk112598874;"><span style="color: #b45210;"></span></span></p>
<span style="mso-bookmark: _Hlk112598874;"></span>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><span style="color: #b45210; font-size: 14.0pt;">Quick Vermicelli Noodles For Your Buddha
Bowl</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">I love bean
thread vermicelli noodles. They’re so very quick to cook (just pour boiling
water over), and have a light texture which is non-clogging to digest. I much
prefer them to rice noodles.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This is one of my own recipes for a tasty
lunch with a yummy dressing. The vegetables are what I happened to have at
hand, but the combo turned out well.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtp7HTz3c9Sjn7YA1Y-wcNS5384YPDhS26kq9weS3sKws8u6qw_osum66nFfsXZPG6J0PDuuozGg06aum9pKi_mmxOgZhKTMi_l-Rv3qFLJuNq40hINVa8XOf0GTzIMVvpxpv0JdLgBiDEP5Ix28bWuMNTqQzK_ZZhhzSeSEXlWnFEX-Ec8rRLlfl1gwQE/s927/TofuLeeksBrusselsSproutsCOLLAGE-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="701" data-original-width="927" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtp7HTz3c9Sjn7YA1Y-wcNS5384YPDhS26kq9weS3sKws8u6qw_osum66nFfsXZPG6J0PDuuozGg06aum9pKi_mmxOgZhKTMi_l-Rv3qFLJuNq40hINVa8XOf0GTzIMVvpxpv0JdLgBiDEP5Ix28bWuMNTqQzK_ZZhhzSeSEXlWnFEX-Ec8rRLlfl1gwQE/w400-h303/TofuLeeksBrusselsSproutsCOLLAGE-BKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Buddha Bowl with Tofu,
Leeks, Brussels Sprouts and Peanut Butter Dressing</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Your Buddha bowl should be a fairly deep bowl
which allows you to display the colourful ingredients, warm on one side and
cold on the other. It’s a good idea to have all the salad ingredients ready to
pop in as soon as the cooked ingredients are ready.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Salad ingredients:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 medium tomato<span style="mso-spacerun: yes;"> </span>* 1 cup (about) loosely packed salad
greens/herbs, e.g. flat-leaved parsley, curly endive</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Hot ingredients:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/2 dozen 2-cm cubes firm tofu</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 serve bean-thread vermicelli noodles</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 3 or 4 small Brussels sprouts (or broccoli
sprigs)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 4 - 5 cm good-sized leek (mixed green &
white parts)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 1/2 tablesp oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 tablesp peanut butter<span style="mso-spacerun: yes;"> </span>* juice 1/2 large lemon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 - 2 tsps raw or brown sugar<span style="mso-spacerun: yes;"> </span>* 2 tsps rice wine vinegar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 scant tablesp fish sauce<span style="mso-spacerun: yes;"> </span>* 1 1/2 tsps salt-reduced soy sauce</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 - 2 tsps sesame oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Optional:</span></i><span style="color: #b45210;"> * few drops Tabasco</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">1. Place noodles in a bowl, cover with
boiling water. They will be ready in 10 minutes. Keep covered in their water
till ready to use.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;"><span style="mso-spacerun: yes;">
</span>(One small bundle of bean-thread vermicelli noodles easily makes 2
serves. If using a variety which comes in larger bundles you will have to
prepare a whole bundle. Unused portions may be kept, drained, in the fridge in
a sealed container for a couple of days. If using leftover cooked noodles,
prepare in the same way.)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">2. Rinse and dry the salad greens; roughly
chop or tear into bite-size pieces or smaller. Wash, dry, core and roughly chop
the tomatoes. Set aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">3. Rinse, dry trim and finely slice the
Brussels sprouts and the leek (4 or 5 cm of a good-sized leek makes 1/4 to 1/2
cup).</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">4. Drain the tofu, pat dry with paper towels,
and cut into 2-cm cubes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">5. Heat 1 1/2 tablesp oil in a small frying
pan on medium-high heat. Add the tofu. Do not stir. Cook for several minutes
until crisp and browned underneath, then turn and fry the other sides.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">6. While the tofu is frying, make the
dressing. In a small serving bowl, add the lemon juice to the peanut butter and
mix well until amalgamated. If the peanut butter is very stiff, add 1 or 2 tsp
hot water. Add the sugar and mix well until dissolved. Next, add the rice wine
vinegar, fish sauce and soy sauce, mixing each in well. Set aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">7. Remove the cooked tofu from the pan, and
place in your Buddha bowl, to one side. Turn down the heat to medium, add
sprouts and leeks to pan, sauter for a few minutes until starting to wilt. If
you prefer them more cooked, turn the heat down to medium-low, cover with lid,
and cook a few minutes more.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">8. Drain the noodles well, and add 1 serving
of them (1/2 to 3/4 cup) to the pan. Stir through quickly with the cooked
vegetables, turn off the heat and add to your buddha bowl next to the tofu,
leaving a space for the remaining ingredients.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">9. Add the salad ingredients to the bowl in
separate piles.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">10. To serve, drizzle with 1 or 2 tsps sesame
oil (to taste). Place your Buddha bowl and your dressing bowl on the table.
Pour as much of the dressing on as desired. Sprinkle with Tabasco if liked.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">Notes:</span></i><span style="color: #b45210;">
Try to keep the hot and cold components separate in the bowl as you eat, but
try making up mixed mouthfuls from each side of the bowl as you go. Yum!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;"><span style="mso-spacerun: yes;"> </span>Any
leftover dressing will keep well covered in the fridge for several days and may
be used as the base of your next dressing.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 1 for lunch or dinner.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Lastly, we have a New Zealand recipe
loosely based on Vietnamese cuisine. Add the fine noodles as the author
suggests and you have a delightful “Buddha bowl”. Personally I would soak the
cashew nuts for an hour or so beforehand and chop them finely, rather than use
roasted ones; I’ve got more respect for my teeth. And I certainly don’t
recommend salted ones, you’ve already got fish sauce in the dish. As for the
chillis—use your judgment! You could always substitute a little finely sliced
red capsicum, for colour and taste without the heat.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpCcmWDMS5WEoiCNhZMckrHn6VTM0LPpXMBjONAOS8RjBpd6y82wj2ejaxl7nvPehHKR8W1Q8ocgcAJYRl6CRjvtnwzL4MnXcKq_-LDAokDKLYX0Os9TinhU3EwMm5N134feO0MmiI_0-V1qwph_IEfmYHhxKkXcboV32d9kFldJjm4ZB48vgbIa6aXjm/s742/VietnameseChickenSaladBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="547" data-original-width="742" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpCcmWDMS5WEoiCNhZMckrHn6VTM0LPpXMBjONAOS8RjBpd6y82wj2ejaxl7nvPehHKR8W1Q8ocgcAJYRl6CRjvtnwzL4MnXcKq_-LDAokDKLYX0Os9TinhU3EwMm5N134feO0MmiI_0-V1qwph_IEfmYHhxKkXcboV32d9kFldJjm4ZB48vgbIa6aXjm/w400-h295/VietnameseChickenSaladBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b45210;">Vietnamese Chicken Salad</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">“Add cooked fine noodles if you wish.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the dressing:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1/3 cup fresh lime juice<span style="mso-spacerun: yes;"> </span>* 1/3 cup fish sauce</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 2 red chillies, seeded and chopped<span style="mso-spacerun: yes;"> </span>* 2 tablesp brown sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the salad:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 500 g [cooked] chicken, skinned and boned,
shredded</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 3 cups cos lettuce, shredded<span style="mso-spacerun: yes;"> </span>* 1 cup mint leaves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">* 1 cup coriander leaves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b45210;">For the topping: </span></i><span style="color: #b45210;">* 1/2 cup roasted cashew nuts, salted</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">1. Whisk the dressing ingredients until the
sugar is dissolved.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">2. Place the salad ingredients in a bowl and
toss gently to mix. Drizzle with the dressing and toss to combine. Top with the
nuts.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Serve immediately.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b45210;">Source: Jan Bilton. <i>Eat Well</i>, 3 Feb,
2017,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><a href="https://www.nzherald.co.nz/eatwell/recipes/vietnamese-chicken-salad/LTJ6O5MJRE3Q4DVT7X6VARKOLI/">https://www.nzherald.co.nz/eatwell/recipes/vietnamese-chicken-salad/LTJ6O5MJRE3Q4DVT7X6VARKOLI/</a></span><span style="color: #b45210;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>To add the noodles, prepare them as in the
preceding recipe and add them to the bowl before the salad ingredients. Don’t
mix the salad into them, but place it beside them or on top of them, then
drizzle the dressing over all.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I hope these recipes have given you some
useful suggestions and you’ll enjoy your Buddha bowl. The bowls are infinitely
variable, so use whatever ingredients you prefer.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Till next time—or, to quote E.F. Benson’s
famous Lucia and her friend and arch-rival Daisy Quantock: “Om!”</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hMInZTLj32hcfn7GTYrp4tKH-T6rT_IHN1hhx5AoO1eruiEvElNpmwFa1j_OINvyj-a13RObXfxl_fTJRnW-CAHHRbp9HLEqkY_5hUgB2AntldncoCdbAOISkzFQyzG6yCcS-aailR9uO5yA5fpurUfEbHOXPzrGUOIGZAb5RZ_oalaC51xgaA54Jgj4/s492/KatyOmwithBowl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="492" data-original-width="476" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-hMInZTLj32hcfn7GTYrp4tKH-T6rT_IHN1hhx5AoO1eruiEvElNpmwFa1j_OINvyj-a13RObXfxl_fTJRnW-CAHHRbp9HLEqkY_5hUgB2AntldncoCdbAOISkzFQyzG6yCcS-aailR9uO5yA5fpurUfEbHOXPzrGUOIGZAb5RZ_oalaC51xgaA54Jgj4/s320/KatyOmwithBowl.jpg" width="310" /></a></div><br /><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-51875324078213750962023-10-19T14:38:00.001+13:002023-10-19T14:38:49.809+13:00Spice And All Things Nice: Cardamom<p><!--[if gte mso 9]><xml>
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</p><p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #538135; font-size: 14.0pt;">Spice
And All Things Nice: Cardamom</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrHB5kxEjRI22WT6xb5G7guOHCfg6kNESC7JDFHSULkCBowljOy2v_VKBA3T4m5VVabdRyZ2ivpq-Z5idOnke-oovoebHimYv_Urrbh2CFM7pjixpuj11ISbMaQuoybZ1ojdCIEmDwDNxOD_9_y-1Bqd8rmz17M_RCRa7ppVA2LvRgu-54oAJocYBxaph/s648/Cardamom-KohlerBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwrHB5kxEjRI22WT6xb5G7guOHCfg6kNESC7JDFHSULkCBowljOy2v_VKBA3T4m5VVabdRyZ2ivpq-Z5idOnke-oovoebHimYv_Urrbh2CFM7pjixpuj11ISbMaQuoybZ1ojdCIEmDwDNxOD_9_y-1Bqd8rmz17M_RCRa7ppVA2LvRgu-54oAJocYBxaph/w640-h498/Cardamom-KohlerBKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Cardamom is
one of the Eastern spices often referred to as an “aromatic”, meaning it is one
of the sweeter spices; cinnamon, nutmeg and cloves are in the same grouping, as
opposed to the earthier flavours of such spices as cumin and turmeric, which you
might class as bitter in comparison to the sweeter aromatics. But in fact
cardamom, though striking you first as sweet, even heady, does have a bitter undertaste:
it’s quite a complex spice. So don’t get carried away and use too much!</p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d; font-size: 14.0pt;">What is cardamom?</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGCgDm34HhvSVxSajo1S0ajlAwhDQoDbQm8ANFZW1Eyn7ovwL1CVDscHyIFYDBbSO3Za-WeSJV8-vBrY1r_m7uG60PA2vFeNSRAV8WJIrnp1u3mzoZfra971pnDogNS2MKZOncyoTEkfVNvJjlPB4_Z99PPtNoTQRqtP-9b_2VtBYMY6X3NBA771VPcXg/s487/DriedGreenCardamomPodsBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="414" data-original-width="487" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGCgDm34HhvSVxSajo1S0ajlAwhDQoDbQm8ANFZW1Eyn7ovwL1CVDscHyIFYDBbSO3Za-WeSJV8-vBrY1r_m7uG60PA2vFeNSRAV8WJIrnp1u3mzoZfra971pnDogNS2MKZOncyoTEkfVNvJjlPB4_Z99PPtNoTQRqtP-9b_2VtBYMY6X3NBA771VPcXg/w400-h340/DriedGreenCardamomPodsBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">You’ll find
cardamom for sale as little dried capsules or seed pods. Cardamom is an ancient
spice, native to the Indian subcontinent and Indonesia. It has been known in the
East for thousands of years. Cardamom plants belong to the ginger family, the Zingiberaceae,
but unlike <a href="https://katywiddopsblog.blogspot.com/2019/08/gingering-things-up-bit.html">ginger</a>,
it’s the seeds which are eaten, not the tuberous roots. There are two genera of
this plant family which are known as cardamom: <i>Elettaria</i> and <i>Amomum</i>.
It’s <i>Elettaria</i>, typically the species <i>Elettaria cardamomum</i>, which
is grown in bulk and marketed as dried “green” cardamom pods; the “black” ones
are less common.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Cardamom
is a popular spice in the Indian subcontinent and is grown in considerable quantities
in India for both home consumption and export, but it’s actually Guatemala that’s
the biggest exporter of the spice today. (“Cardamom”, <i>Wikipedia</i>.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9jSGMr1tZcOgrk682zs-y7T6vj1rBRCxTAHE9w8dddIaLpjUuy51NLWXvWbyms6waUm7beSknPkcjzptZergHPLkknE6Loqy8uaeStKNBO9uquTak2r0F_sadOy6f-_X41Q3W-bZCeAQqmhKr2K4bZMUHwj-L2T_1Wx5vkjWjsZi7-sfcIM7dnurIsY2/s648/CardamomPlants-KeralaCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf9jSGMr1tZcOgrk682zs-y7T6vj1rBRCxTAHE9w8dddIaLpjUuy51NLWXvWbyms6waUm7beSknPkcjzptZergHPLkknE6Loqy8uaeStKNBO9uquTak2r0F_sadOy6f-_X41Q3W-bZCeAQqmhKr2K4bZMUHwj-L2T_1Wx5vkjWjsZi7-sfcIM7dnurIsY2/w640-h498/CardamomPlants-KeralaCOLLAGE.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The ancient Greeks knew of cardamom, and for
hundreds of years thereafter it was one of the coveted spices only obtainable through
the “silk road” traffic which had its Western terminus in Venice. Like all spices,
even pepper, it was both rare and incredibly dear in the Western world, and used
only by the rich. It was only in the wake of the <a href="http://rgssamachupicchu.blogspot.com/2015/02/">first European sea voyage to
India by Vasco da Gama in 1498</a> that spices began to appear on the Western
market in any sort of quantity, and they were still worth a fortune. <span style="color: #2d711d;">“Within three years, the Portuguese were back in India.
In 1505, Lopo Soares’s fleet of nine vessels departed from the Malabar Coast
with a cargo that included 1,074,003 kilograms of pepper, 28,476 kilograms of
ginger, 8,789 kilograms of cinnamon, and 206 kilograms of cardamom.”</span><a name="_Hlk112853975"> </a>(Lizzie Collingham. <i>Curry: A Tale of Cooks and Conquerors</i>.
Oxford, University Press, 2006, p. 51). The voyages to the Malabar Coast (in
the modern Indian state of Kerala) made Portugal’s fortune for the next hundred
years.<span style="color: #2d711d;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Unlike pepper, or even cinnamon, cloves, <a href="https://katywiddopsblog.blogspot.com/2019/08/gingering-things-up-bit.html">ginger</a>
and <a href="http://katywiddopsblog.blogspot.com/2018/11/a-little-nutmeg-with-your-junket-or-pear.html">nutmeg</a>,
which remained relatively popular, cardamom fell out of favour as the West
stopped using spices in savoury dishes: by the mid-18th century there were very
few of the old Mediaeval and Elizabethan-style recipes still extant.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In the East it remained a favourite and
most of the recipes we see today that use cardamom are influenced by or derive directly
from Indian or Middle Eastern cuisine.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8tA1HSsr5hVIqbKMpjR9T-EJPSXyyjlP27sn4ob05v2NvtPUNLtdgkF9pkLGpnKY-orQII00pDtHybjvWYWz12YV9LtbIIzeV2rU0RaEP8IY6WsO3tuRqAPWrpz2Dp93oHhl5_FbaBrjqKex2-VbrJxTIZiaSh4r6P5XvzxuTjfIqGBtp7nC0weZeiIw/s629/00RecipesHDG-Cardamom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="184" data-original-width="629" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD8tA1HSsr5hVIqbKMpjR9T-EJPSXyyjlP27sn4ob05v2NvtPUNLtdgkF9pkLGpnKY-orQII00pDtHybjvWYWz12YV9LtbIIzeV2rU0RaEP8IY6WsO3tuRqAPWrpz2Dp93oHhl5_FbaBrjqKex2-VbrJxTIZiaSh4r6P5XvzxuTjfIqGBtp7nC0weZeiIw/w640-h188/00RecipesHDG-Cardamom.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">When you’re
cooking with cardamom, try and use the pods, not the powdered version, which
loses flavour very quickly and lacks complexity. Most recipes call for the commonly
grown variety, the “green” pods, the ones we usually see in Australasia, which
are often dried to a fawn or grey shade.</p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d; font-size: 14.0pt;">Cardamom in drinks</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXHvs-E0DwpQCERv633bbD7ASMRcpQRhLBAzJ6Ax4kTLpMdkWyEUBxRvjmWIGLzo_xyQqR41Dg46VsSOdXvGXJnKFZzpTOfKyc-GXLFPk_mZSsw_89ghpmT0skXzn_VnG9p4Om2YJkdo4Uyvt-9arGuh47_3RZdmIYKGV-NeomRCO9MPCtwNW_rakRcKX/s740/CardamomDrinksCOLLAGE-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="569" data-original-width="740" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXHvs-E0DwpQCERv633bbD7ASMRcpQRhLBAzJ6Ax4kTLpMdkWyEUBxRvjmWIGLzo_xyQqR41Dg46VsSOdXvGXJnKFZzpTOfKyc-GXLFPk_mZSsw_89ghpmT0skXzn_VnG9p4Om2YJkdo4Uyvt-9arGuh47_3RZdmIYKGV-NeomRCO9MPCtwNW_rakRcKX/w640-h492/CardamomDrinksCOLLAGE-BKD.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If you’re not
used to cardamom, you might like to start off by trying it in a drink. The recipes
tend to use cardamom powder, but I find that you’ll only get the real flavour from
the pods. I usually crush a pod and put the whole thing in the drink.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The first recipe below is for the
traditional Indian milk drink, <i>“Illaichi</i> Milk”, which translates as “Cardamom
Milk”, not “Honey Milk” as in the recipe book! (Note that the Indian words for “cardamom”
may have a great number of variant spellings: I’ve seen <i>elachi, eelachie,
elachie, elaichi</i>, and <i>illaichi</i> in various sources.) I’ve had this
drink hot, and I can tell those who don’t fancy the idea, that this isn’t “hot
milk”, it’s nectar! But in summer the combo would also be delicious cold, as the
author suggests:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu96v3frXRUF1BIJOWbnkbdP7CoD7N5dtLfjimgBZQv4_jHhipSA8vqsxfMy257BySquQME1Ls_y52MJ84WROSJRUfFKWhBy1X5K6cPxa9JaCIU_ea5Cm2X_fIjstkh_2IRuYFTVhvU28P057A6Vz7iDRrmoP5HIK68bpYxJ__i76Wewr_UfhPaNQqIeP7/s794/CardamomMilkBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="712" data-original-width="794" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu96v3frXRUF1BIJOWbnkbdP7CoD7N5dtLfjimgBZQv4_jHhipSA8vqsxfMy257BySquQME1Ls_y52MJ84WROSJRUfFKWhBy1X5K6cPxa9JaCIU_ea5Cm2X_fIjstkh_2IRuYFTVhvU28P057A6Vz7iDRrmoP5HIK68bpYxJ__i76Wewr_UfhPaNQqIeP7/w400-h359/CardamomMilkBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Honey Milk <i>(Illaichi</i>
Milk)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 cup milk<span style="mso-spacerun: yes;">
</span>* 2 teaspoons honey<span style="mso-spacerun: yes;"> </span>* pinch of cardamom
powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Heat the milk but do not allow to boil. Stir
in the honey and serve sprinkled with cardamom.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">This may be drunk hot as a nourishing daytime
drink or nightcap, or chill to make a refresher.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Jack Santa Maria. <i>Indian Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Cardamom is one of the spices that have become
traditional in the spiced milky tea that the Indians call <i>masala chai</i>.
It’s now marketed in the Western world under various names, sometimes just <i>chai,</i>
or <i>chai latte</i>, and you can even get teabags of what purport to be
mixtures for it. I haven’t tried them but I’ve read that they tend to substitute
allspice for the more expensive cardamom. Here’s a genuine Indian version from an
Indian TV channel’s website. To make Indian tea you would normally boil the tea
leaves, water, and milk together in a saucepan or kettle. The mixture is usually
served very sweet: on the subcontinent condensed milk is often used.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXJUkW1TqEnrQXlcK3M0U8J9C4RwUE9eYXGitZn5MOOicsAfDv2siSnOZlZSIfNFDNLNVMUOOcLD7fJvpon8dDVsuAdn9v3r6rJKH1ksIMo4lSlRYFFOB7gvE2JyHb2rAcsq4O8Djjc9_hioEGcNPC8MTu_rLx2mWGPTnHcJoVS2LGh4x-WpGl6ngm3xG/s556/MasalaChaiBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="556" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXJUkW1TqEnrQXlcK3M0U8J9C4RwUE9eYXGitZn5MOOicsAfDv2siSnOZlZSIfNFDNLNVMUOOcLD7fJvpon8dDVsuAdn9v3r6rJKH1ksIMo4lSlRYFFOB7gvE2JyHb2rAcsq4O8Djjc9_hioEGcNPC8MTu_rLx2mWGPTnHcJoVS2LGh4x-WpGl6ngm3xG/w400-h278/MasalaChaiBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d;">Masala Chai</span></i></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">- Roast equal quantities of cloves, cardamom,
cinnamon, and star anise.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">- Grind the Ingredients together.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">- Take the mixture out in a bowl.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">- Add the mixture to your <i>Chai</i> [tea]
on boil along with milk.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Sushmita Sengupta. “History of Masala Chai: A Quick Dive Into The Origins of
India’s Favourite Drink”, <i>NDTV - Food</i>, April 20, 2017,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://food.ndtv.com/food-drinks/history-of-masala-chai-a-quick-dive-into-the-origins-of-indias-favourite-drink-1683279">https://food.ndtv.com/food-drinks/history-of-masala-chai-a-quick-dive-into-the-origins-of-indias-favourite-drink-1683279</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The yoghurt drink <i>“lassi”</i> which originated
in India as a mixture of yoghurt and salt, ideal in the hot, humid weather
where you sweat a lot and the milk goes off quickly without refrigeration, has
been taken up enthusiastically by the West as a sweet drink. Here’s a New
Zealand version using mangoes and cardamom: yum!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN357-3yU46xMpa1V6NPsgWFVXIU4ZcRrgv8SILtAOp8u7NgTgl8EgRHJtKD1BDm-ArJqgR0nZNDzch0fdfaAbBcDa2FoSTq8Vi6FZv52ei2i3SMLNoiIMj7f_2ZINUj4I73DFSph7Wyj5ndWXbi89g4ZPcAtNc1td5Sxj2BdmR0AIuXQmrC9bqdablcgd/s593/Mango-CardamomLassiBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="593" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN357-3yU46xMpa1V6NPsgWFVXIU4ZcRrgv8SILtAOp8u7NgTgl8EgRHJtKD1BDm-ArJqgR0nZNDzch0fdfaAbBcDa2FoSTq8Vi6FZv52ei2i3SMLNoiIMj7f_2ZINUj4I73DFSph7Wyj5ndWXbi89g4ZPcAtNc1td5Sxj2BdmR0AIuXQmrC9bqdablcgd/w400-h270/Mango-CardamomLassiBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"></span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Mango and Cardamom Lassi</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 cups mangoes, ripe, cut into cubes<span style="mso-spacerun: yes;"> </span>* 2 cups yoghurt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/2 tsp ground cardamom<span style="mso-spacerun: yes;"> </span>* 1 tsp runny honey</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 cup ice, crushed<span style="mso-spacerun: yes;"> </span>* 1 tablesp chopped mint</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Into a blender place the mango, cardamom,
yoghurt, honey and ice. Blend until smooth.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Serve in glasses and sprinkle with mint
and a little extra cardamom.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>–Serves
2.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Angela Casley, <i>Eat Well</i>,</span><span style="color: #538135;"></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.nzherald.co.nz/eatwell/recipes/mango-and-cardamom-lassi/TXQ5EM6BXLZCNYTR7EJC64YBLU/">https://www.nzherald.co.nz/eatwell/recipes/mango-and-cardamom-lassi/TXQ5EM6BXLZCNYTR7EJC64YBLU/</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>For a refreshing iced tea which features
cardamom along with other spices, try this modern mixture from the vegetarian
cookery writer Heidi Swanson. She gave it in her email newsletter rather than on
her website, <a href="http://www.101cookbooks.com/">101 Cookbooks: A Natural
Foods Recipe Journal</a>, because several people on her mailing list had
requested it.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgckc2ouNR3D8GGQxLoYgyR3F_mBk3T_v_Zh1Ry955Lo9EIUZg_XWfBz1cU57aotsD-VjtTZe_7aT6zOUpvqwmHxia7KUriZETiKVySWDZvBO3w1rs9PAw3Ux20B3mGBtAmRG39sCS3ehloCAMvDONL9AY6arwVshRWWVNZjrSZvwrksFHS1lQsIgjc7E/s565/GingerVerbenaTurmericIcedTeawithCardamomBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="565" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgckc2ouNR3D8GGQxLoYgyR3F_mBk3T_v_Zh1Ry955Lo9EIUZg_XWfBz1cU57aotsD-VjtTZe_7aT6zOUpvqwmHxia7KUriZETiKVySWDZvBO3w1rs9PAw3Ux20B3mGBtAmRG39sCS3ehloCAMvDONL9AY6arwVshRWWVNZjrSZvwrksFHS1lQsIgjc7E/w400-h306/GingerVerbenaTurmericIcedTeawithCardamomBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Ginger Verbena Turmeric
Iced Tea</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">To eight cups of boiling water add 20 crushed
cardamom pods, 10 lemon verbena leaves, 20 black pepper corns, and 10 ginger
slices (peeled, 1/4-inch thick, size of a quarter [about 2 cm in diameter] + crushed
a bit). Boil for 15 minutes, remove from heat and stir in 1/8 teaspoon dried turmeric.
Let it sit for another couple of minutes. Strain, chill, & serve over ice.
Another variation I love is the same exact tea made with saffron threads (about
10) in place of the turmeric.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Heidi Swanson. Sep 6, 2020.</span></p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d; font-size: 14.0pt;">Cardamom in sweet dishes</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUcD_ZQiuMazdLFloIGaCBLujM-A_jw-FGCibtPoyad7hIOzZVPyPBVjXcrE3ScL8_L-Dcz9n8EXGIhX_8NJtEUVwOtQo3GU5LB_dk4-r_01yPoA_jNp1b-heybEJWj_3i_CoX1obaOLoDn839kEyO8axn6jESu_8XlH0oFx9x5WouNaxy9-A5A75wkAd/s648/CardamomWithSugarCOLLAGE-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrUcD_ZQiuMazdLFloIGaCBLujM-A_jw-FGCibtPoyad7hIOzZVPyPBVjXcrE3ScL8_L-Dcz9n8EXGIhX_8NJtEUVwOtQo3GU5LB_dk4-r_01yPoA_jNp1b-heybEJWj_3i_CoX1obaOLoDn839kEyO8axn6jESu_8XlH0oFx9x5WouNaxy9-A5A75wkAd/w640-h498/CardamomWithSugarCOLLAGE-BKD.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">In the areas
where cardamom has long been a popular spice, the distinction the Western world
makes between dishes which are served as desserts and those which are treated
as snacks generally doesn’t exist. Little cakes or sweets and other nibbles are
often street food; they are traditionally offered to visitors regardless of the
time of day; and they may also appear at mealtimes. Many of them are suitable
as desserts.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The first two sweet dishes below, both really
easy, are for pears: one Eastern, one Western. The first one is a version of the
traditional Indian snack, <i>“chaat”</i> (or <i>“chat”</i> with a macron over
the a). You can serve it as a snack or as a relish to accompany a curry.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>“Throughout India, Pakistan and Bangladesh there
are thousands of small stalls dotted along the roadside serving chilled fruit,
cut up into small pieces and spiced with a mixture of chilli powder and black
pepper. More often than not, salt is sprinkled onto the fruit as well. The
collective name for this type of dish is <i>Chaat</i> and the stalls where it
is sold are known as <i>Chaat</i> houses. The fruit is spiced and salted, not only
to add flavour but to increase perspiration and in so doing rid the body of all
kinds of toxic wastes. The salt serves to replace that lost through
perspiration. <i>Chaat</i> can be made with virtually any combination of
fruits. The essential thing to remember is not to cut the fruit too thin or
into too small pieces otherwise the fruit will go mushy. Ingredients may, of
course, be varied according to the fruit available.” </span>(<a name="_Hlk99289128">Khalid Aziz. <i>The Encyclopedia of Indian Cooking</i>.
London, Michael Joseph, 1983</a>)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lqe0wAygBO5YxUGdxmcPW_KATe0lYRsWt3UScmt5KvzTcPQRoqtcExPv3ex4vGbywIshn2ngqfAh-OK5ozgFkOI9u_oeA9dy3wqySkl3N5t3rTMloIC4UrObhyphenhyphensmrVgBtIOLy8xC05ytSwPlww4GHNPqnr9reA_lLbCsttuzEMe5CKZ-QhZkxjxrKKb1/s584/PearChaatCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="584" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-lqe0wAygBO5YxUGdxmcPW_KATe0lYRsWt3UScmt5KvzTcPQRoqtcExPv3ex4vGbywIshn2ngqfAh-OK5ozgFkOI9u_oeA9dy3wqySkl3N5t3rTMloIC4UrObhyphenhyphensmrVgBtIOLy8xC05ytSwPlww4GHNPqnr9reA_lLbCsttuzEMe5CKZ-QhZkxjxrKKb1/w400-h345/PearChaatCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Pear Chaat</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">“This little relish may be made with both
black pepper and cardamom, or with either one.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 medium pear<span style="mso-spacerun: yes;"> </span>* salt to taste<span style="mso-spacerun: yes;"> </span>* seeds of 1 cardamom pod</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/2 teaspoon roughly ground black pepper (or
to taste)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Core but do not peel pear. Cut lengthwise into
narrow slices.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Put in a saucer or small bowl and sprinkle
with the salt, pepper and/or cardamom seeds, crushed or ground.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Khalid Aziz. <i>The Encyclopedia of Indian Cooking</i>. London, Michael Joseph,
1983</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If you’ve never
tried freshly ground pepper with pear, give it a go. It’s fantastic! Here the wonderfully
aromatic cardamom adds an extra fillip: mmm!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The second recipe is just my variation on
stewed pears. The fruit and the spice go wonderfully well together: one of my
all-time favourite combos.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_FTlFt_KFkf2YLp11PfPbct0rTtnU4-iMbxnnaZRF9yZGIa44K6HjKCYaaY0D7rXd6bg9o9t7_deF6FdG3qo0yvRg9Xl7Xls5tJQbboZK9LN1zm0kdKKNjsdNTD58fXYlQJg3hjtqwV_dShoyLgFp-Nqf3Cmw0vVSSYvC7O8jUSiTk-7kM7qkbkEFbgh/s584/PearsWithCardamomCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="584" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_FTlFt_KFkf2YLp11PfPbct0rTtnU4-iMbxnnaZRF9yZGIa44K6HjKCYaaY0D7rXd6bg9o9t7_deF6FdG3qo0yvRg9Xl7Xls5tJQbboZK9LN1zm0kdKKNjsdNTD58fXYlQJg3hjtqwV_dShoyLgFp-Nqf3Cmw0vVSSYvC7O8jUSiTk-7kM7qkbkEFbgh/w400-h345/PearsWithCardamomCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Pears with Cardamom</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 6
pears<span style="mso-spacerun: yes;"> </span>* seeds from 4 cardamom pods</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1/2
litre water<span style="mso-spacerun: yes;"> </span>* 2 tablesp raw sugar (or to
taste)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Peel, halve and core the pears.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Put pears, lightly crushed cardamom seeds,
sugar and water into a saucepan and bring to the boil. Turn down the heat to medium,
and simmer uncovered for 10 minutes or until the pears are cooked through.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Pour the pears and their cooking liquid
into a serving bowl and leave to cool a little. Then cover and place in the
fridge until well chilled.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">4. Serve as is or accompanied by cream or plain
vanilla ice cream.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">–Serves 4-6.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Here’s a simple Middle Eastern snack that could
be served as party food or with <i>meze</i> (or <i>mezze</i>: hors d’oeuvres), or
as a dessert. “Mersu” is an old Mesopotamian term that the author uses for
little snacks of nuts and/or dried fruit that in Turkey are called <i>cevizli</i>.
(Laura Kelley. “<a href="https://silkroadgourmet.com/turkish-cevizli-are-mesopotamian-mersu/">Turkish
Cevizli ARE Mesopotamian Mersu</a>”, <i>The Silk Road Gourmet</i>, June 10,
2020)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2-FFf6GwZBbm_Gxi2hiFiSSYz-ONQ4A0_TBQyYbqOGuOvvM6DiuqW0rZQC7NV8qayjXGRuZty6nSUlt2qCC-67EBXTKAjbpMI6VZ8jDFem1WwEAe_ipcNMkpQz3eZmCZ6zs28nYO6Vt48DOOIGtzqc0nuLPS9-RcJDEjFkGKbInO26JM5S42nsxXEPKw/s519/MersuWithCheeseBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="425" data-original-width="519" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB2-FFf6GwZBbm_Gxi2hiFiSSYz-ONQ4A0_TBQyYbqOGuOvvM6DiuqW0rZQC7NV8qayjXGRuZty6nSUlt2qCC-67EBXTKAjbpMI6VZ8jDFem1WwEAe_ipcNMkpQz3eZmCZ6zs28nYO6Vt48DOOIGtzqc0nuLPS9-RcJDEjFkGKbInO26JM5S42nsxXEPKw/w400-h328/MersuWithCheeseBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Mersu with Cheese</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Ingredients for Mersu stuffed with soft or blue
cheese:</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 Medjool date, sliced and pitted<span style="mso-spacerun: yes;"> </span>*2 teaspoons of labneh</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/4 teaspoon of ground coriander or
cardamom (or to taste) (optional)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">“(You can use gorgonzola in the place of the
labneh – I didn’t use spice with the gorgonzola because its flavor was quite
strong already – feel free to try that as a variation if you so choose.)”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Spoon the cheese filling into the dates. The
amount of filling used will vary with the size of the date. If using a spice,
mix it prior to filling.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source</span></i><span style="color: #2d711d;">:
Laura Kelley. <i>The Silk Road Gourmet</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://silkroadgourmet.com/mesopotamian-cookoff-10-mersu-with-cheese/">https://silkroadgourmet.com/mesopotamian-cookoff-10-mersu-with-cheese/</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Labneh is a type
of Middle-Eastern cheese made by draining yoghurt. You could use any soft white
cheese instead: a simple cottage cheese, ricotta, or a goats’ cheese. I like Philadelphia
Lite cream cheese with dates, too. I found that a blue vein cheese <i>(not</i>
Gorgonzola!) was lovely with the dates but didn’t suit the spices.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Next is a really easy Indian recipe for a
dessert. The “Royal Bread” is, believe it or not, the less rich of the two
versions I’ve got of this dish! The name varies: <i>Shahi Tukara</i> or <i>Shahi
Tukra</i>. It’s rather different from the good old English bread pudding:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3VLAHNOtdyIyKNxXGoeOXEGxAMIgvPnBRGSE1m4Vuvgye1t7HQRRxR_4Y12kIvo7A-PqYMAirtakC7pb2qwNL20FBSKs7dpT_3YEmpyLG-XJhtCsjnNrMJ_QSEQcNwVeOPmBv2NVOr_tfk4nXBVeZ77cbGEDjPfV9zrAWwfml1EXaIf167TOEO_FZMvL/s504/RoyalBreadBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="405" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3VLAHNOtdyIyKNxXGoeOXEGxAMIgvPnBRGSE1m4Vuvgye1t7HQRRxR_4Y12kIvo7A-PqYMAirtakC7pb2qwNL20FBSKs7dpT_3YEmpyLG-XJhtCsjnNrMJ_QSEQcNwVeOPmBv2NVOr_tfk4nXBVeZ77cbGEDjPfV9zrAWwfml1EXaIf167TOEO_FZMvL/w321-h400/RoyalBreadBKED.jpg" width="321" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Royal Bread <i>(Shahi Tukara)</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 4-6 slices white bread<span style="mso-spacerun: yes;"> </span>* 4 tablespoons ghee or butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/2 cup sugar<span style="mso-spacerun: yes;"> </span>* 1/2 cup water<span style="mso-spacerun: yes;"> </span>* 1 cup double cream</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">To finish: </span></i><span style="color: #2d711d;">* 12 almonds, blanched & chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 4 cardamoms, skinned & crushed<span style="mso-spacerun: yes;"> </span>* 1 tablesp rosewater</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Cut bread in cubes and fry in ghee till golden.
Drain and put into a dish.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Boil sugar and water to make a thick syrup. Pour
over the fried bread and leave to soak for fifteen minutes. Pour cream over the
cubes, garnish with the nuts and cardamom and sprinkle with rosewater.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Serve chilled.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Extra garnishes could include ground almonds
mixed with the cream, chopped pistachio nuts and fried sultanas.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Jack Santa Maria. <i>Indian Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I’m very fond of rosewater, so I’d put it
in the syrup after boiling: about 1/2 tsp.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I’ve given you my recipe for a variant of one
of the most popular Indian sweetmeats, “halwa” <a href="https://whatweateaustralia-nz.blogspot.com/2022/11/using-up-semolina.html">in
the blog post on semolina</a>. Unlike many halwa recipes, which require long, slow
cooking and lots and lots of heavy stirring, like a fudge, the semolina one thickens
very fast, and is very easy to make. You could flavour it with any spice you like,
but I think cardamom is by far the nicest.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Cardamom and semolina feature not only in one
of the easiest South Asian sweetmeats, but also in one of the most complicated:
<i>“Gulab Jamun”.</i> I have made the dish, but I’m not claiming it was easy. It
was very hard to get the temperature right so that the balls cooked right
through but were not scorched on the outside. I had a different recipe at that stage,
but this Afghan one is much easier to follow if you want to give it a try:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDER40I-gIC6xMV3eFsw31W8CEqz9zJI_aLFsfJ2X6NhSSerksaVyU-B0KvMHPyKG2JyL-Lvv0E6pSadG6JZwVmJVPmp_EINtTjEBRbvNQ1EkRaf128Ob45mpiP1607prqDi3ZnAuSX4sf7NzmZIoBRn1sptLPSZ6ulKEDHH7lqOCAWB2iwbTMVuGZ9xi/s502/GulabJamunBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="502" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDER40I-gIC6xMV3eFsw31W8CEqz9zJI_aLFsfJ2X6NhSSerksaVyU-B0KvMHPyKG2JyL-Lvv0E6pSadG6JZwVmJVPmp_EINtTjEBRbvNQ1EkRaf128Ob45mpiP1607prqDi3ZnAuSX4sf7NzmZIoBRn1sptLPSZ6ulKEDHH7lqOCAWB2iwbTMVuGZ9xi/w400-h390/GulabJamunBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Parwana Afghan Kitchen’s <i>Gulab
Jamun</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">The Adelaide eatery’s version of these sweet,
syrupy spheres of delight.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>“This
is my sister Fatema Ayubi's recipe,” says Durkhanai Ayubi. <i>“Gulab jamun</i>
are a popular sweet throughout South Asia, but the special thing about this
recipe is that it uses cream in the dumplings and a light syrup for soaking
them. It’s not as heavy as many other versions.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 260
gm (2 cups) full-cream milk powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 150
gm (1 cup) self-raising flour</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 90
gm (1/2 cup) fine semolina<span style="mso-spacerun: yes;"> </span>* 300 ml
thickened cream</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>For
deep-frying: * vegetable oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>Rose
and cardamom syrup:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 475
gm (2 1/4 cups) caster sugar <span style="mso-spacerun: yes;"> </span>* 10
cardamom pods</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 3
cinnamon quills<span style="mso-spacerun: yes;"> </span>* 3 tsp rosewater<span style="mso-spacerun: yes;"> </span>* [750 ml water]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. For rose and cardamom syrup, stir sugar,
cardamom, cinnamon and 750 ml water in a large saucepan over medium-high heat
until sugar dissolves, then bring to the boil and cook until a slightly sticky
syrup forms (8-10 minutes; test between thumb and index finger—it should form a
thread when stretched). Remove from heat, cool to room temperature, then stir
in rosewater.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Combine dry ingredients in a bowl, add
cream and stir to just combine. Turn out onto a work surface, knead lightly to
bring dough together, then divide mixture into 25 portions and shape into
balls.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Heat oil in a wok [or deep-fryer] to 170 C.
Carefully lower dumplings into oil in batches (be careful, hot oil will spit), then
cook, gently shaking the wok so they brown evenly, until golden and cooked
through (2-3 minutes). Remove with a slotted spoon, immerse in sugar syrup to
soak for 1 hour, then serve [in the syrup].</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">–Serves 6 - 8.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Source: The Ayubi family, <i>Gourmet
Traveller</i>, May 20, 2020</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.gourmettraveller.com.au/recipes/recipe-collections/eid-recipes-18570">https://www.gourmettraveller.com.au/recipes/recipe-collections/eid-recipes-18570</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In the Middle East cardamom is used in sweet
pancakes. Here is a recipe from Abu Dhabi, United Arab Emirates:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkqkGsMU8g5aasl-6_68XnHGNbf4pPIJSVgWYxBl1oeiu8Ivv8-9cTied0LcTo9-b5OK4D900ZgqDU528SlyO8SBSem0jCQ8wUnGoIY3SSo_Sel53LxGhA9Blu13EqHTIhvxi3wE9KCTXRl8GJwZo_-0UDfKQPsJ3L64J89pF5WSWvIKDXjZ2cnqMCGSD/s484/CardamomAndSaffronCakesBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="484" data-original-width="372" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkqkGsMU8g5aasl-6_68XnHGNbf4pPIJSVgWYxBl1oeiu8Ivv8-9cTied0LcTo9-b5OK4D900ZgqDU528SlyO8SBSem0jCQ8wUnGoIY3SSo_Sel53LxGhA9Blu13EqHTIhvxi3wE9KCTXRl8GJwZo_-0UDfKQPsJ3L64J89pF5WSWvIKDXjZ2cnqMCGSD/w308-h400/CardamomAndSaffronCakesBKED.jpg" width="308" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Cardamom and Saffron Cakes
/ <i>Khanfaroush</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 120
g (2/3 cup) rice flour<span style="mso-spacerun: yes;"> </span>* 75 g (1/2 cup)
plain flour</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1
tsp baking powder<span style="mso-spacerun: yes;"> </span>* 6 eggs, lightly
beaten</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1/4
cup caster sugar<span style="mso-spacerun: yes;"> </span>* 1 tablesp rosewater</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1
tsp ground cardamom<span style="mso-spacerun: yes;"> </span>* 1/2 tsp saffron
threads</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* vegetable
oil, to fry<span style="mso-spacerun: yes;"> </span>* icing sugar, to dust</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Place all ingredients except oil and icing
sugar in a bowl. Whisk to form a smooth, thick batter. Set aside for 30
minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Heat 5 mm [yes, not cm] oil in a large,
deep frying pan over medium heat. Working in batches, place tablespoonfuls of
batter into oil and cook for 2 minutes on each side or until golden.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Drain on paper towel [keep warm in oven if
making large batch], and serve hot, dusted with icing sugar.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>–Makes
20.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
<i>Feast</i> (SBS), circa 2019; a version also online at:</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><a href="https://www.sbs.com.au/food/recipes/cardamom-and-saffron-cakes-khanfaroush">https://www.sbs.com.au/food/recipes/cardamom-and-saffron-cakes-khanfaroush</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The last of the sweet recipes is quite different:
a modern Australian recipe for an upside-down tart using cardamom with pineapple.
I would leave out the ground cloves: cloves tend to dominate a dish; also, their
harsh note always seems to me to reinforce that harsh tinge that cardamom can
have. The recipe includes instructions for making the pastry, but you could use
any ready-made sweet short pastry.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W5dwvyBkRYsYCQoxBNtP6Ks7F7qYciRAl5GSj_KogAejcbhf5r0znoBaEwhxDxDvFT2ETBEzYlGqSR8P9dDZm6qEpciW3O3cJbkHdai0CSSC1YYxomAaJ9UDOg02y637wZsyzzaeFu8MI9jtmUgGWGzrhbFLnSJfyURR6uzy3LIhSgnQvCSePa2OJbqG/s476/Pineapple-CardamomTarteTatinBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="476" height="378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5W5dwvyBkRYsYCQoxBNtP6Ks7F7qYciRAl5GSj_KogAejcbhf5r0znoBaEwhxDxDvFT2ETBEzYlGqSR8P9dDZm6qEpciW3O3cJbkHdai0CSSC1YYxomAaJ9UDOg02y637wZsyzzaeFu8MI9jtmUgGWGzrhbFLnSJfyURR6uzy3LIhSgnQvCSePa2OJbqG/w400-h378/Pineapple-CardamomTarteTatinBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Pineapple and Cardamom <i>Tarte
Tatin</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">“One of the benefits of upside-down cakes and
tarts is that, because the fruit sits on the base where the heat is highest,
the sugary juices caramelise, adding a wonderful depth of flavour.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Use a cast-iron frying pan for this recipe.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1
medium ripe pineapple (1.25 kg)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 165
gm (3/4 cup firmly packed) brown sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1/2
tsp ground cinnamon<span style="mso-spacerun: yes;"> </span>* 1/2 tsp ground
ginger</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1/2
tsp ground cardamom<span style="mso-spacerun: yes;"> </span>* pinch ground
cloves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 90
gm butter, coarsely chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* whipped
cream or ice-cream, to serve</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>Pastry:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 225
gm (1 1/2 cups) plain flour<span style="mso-spacerun: yes;"> </span>* 1 1/2 tablesp
caster sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 125
gm chilled unsalted butter, coarsely chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1
egg, lightly whisked<span style="mso-spacerun: yes;"> </span>* 1 tablesp iced
water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. For the pastry, process flour, sugar and
butter until mixture is crumbly. Add egg and water, processing until large
clumps start to form. Turn out onto a lightly floured surface and form into a
disc. Wrap in plastic wrap and refrigerate for 30 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Preheat oven to 200°C. Line a 26cm
heavy-based ovenproof frying pan with baking paper.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Trim top and base from pineapple and remove
skin. Cut pineapple into 5mm-thick slices. Using a pastry cutter, cut centre
core from each slice [and discard].</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">4. Add butter, sugar and spices to a large
frying pan over medium heat and stir until sugar dissolves (2 minutes). Add
half the pineapple slices, bring to a simmer and cook, turning, until just tender
(3 minutes). Using a slotted spoon, transfer pineapple to a tray and set aside
to cool. Repeat with remaining pineapple. Reserve syrup.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">5. Arrange pineapple slices, slightly
overlapping, in lined ovenproof frying pan. Add pineapple juices left on the
tray to reserved syrup in pan.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">6. Roll out pastry on a lightly floured
surface to a 27cm round, place over pineapple and tuck in the edges.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">7. Bake tart until pastry is golden and
cooked through (25 minutes). Leave in pan for 10 minutes. Carefully invert tart
onto a rimmed platter and peel away lining paper.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">8. Reheat reserved syrup mixture in pan over
medium heat, stirring until thickened slightly (2 minutes). Drizzle or brush
syrup over pineapple and serve tart immediately with whipped cream or ice-cream.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>–Serves
6.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
<i>Gourmet Traveller</i>, Sep 8, 2020,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.gourmettraveller.com.au/">https://www.gourmettraveller.com.au/</a></p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: #538135; font-size: 14.0pt;">Cardamom in spice mixes</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBfiWd2G8jh2Y6vLdWLS_nUj6jDewCItUyEwKXt79cbi4ds9Lep59SZgQ_DZo-zqQS9vYWYAvcyVs0uKzfXoHUC68UWzy8xTPGqgVxoqaSmOOY3Z_Zp_c6mDVVwIjzDrAu1_Wg3oguWH21a-ouDZXS2Xxoj6MiOQVgx-bwpIpxmQ9Wa3Ojvimga-sA5Ih/s648/SpiceGrindingCOLLAGE-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBfiWd2G8jh2Y6vLdWLS_nUj6jDewCItUyEwKXt79cbi4ds9Lep59SZgQ_DZo-zqQS9vYWYAvcyVs0uKzfXoHUC68UWzy8xTPGqgVxoqaSmOOY3Z_Zp_c6mDVVwIjzDrAu1_Wg3oguWH21a-ouDZXS2Xxoj6MiOQVgx-bwpIpxmQ9Wa3Ojvimga-sA5Ih/w640-h498/SpiceGrindingCOLLAGE-BKD.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If you want to
grind your own spice mix, <i>don’t</i> muck around with a mortar and pestle, as
in those unbelievable telly-chef scenes where you never see the complete
process. We’ve discovered electricity now. Use a small electric coffee grinder.
Mine is a Braun and it’s an absolute marvel.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>For those to whom the sweet, heady smell of
cardamom appeals, here’s a selection of spice mixes from different cuisines.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The first one is an old Dutch recipe, doubtless
dating back to the days when the <a href="http://rgssamachupicchu.blogspot.com/2015/04/">Dutch had defeated the Portuguese
in the race for the spice islands</a> and the Dutch East India Company dominated
the East-West spice trade. It’s still used today in spicy sweet biscuits, such
as the <i>“speculaas”</i> it takes its name from. There are lots of recipes for
them online: you can find a nice simple one on the New Zealand website <a href="https://www.eatwell.co.nz/recipe/15413/Speculaas/">Eat Well</a>, and a
rather more elaborate one which incorporates ground almonds on the <a href="https://cooking.nytimes.com/recipes/1015652-speculaas">New York Times
Cooking</a> site.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHKNC35HE2NidZxOk5pRm3jTQwkTRIXUxTXl0gX2BRdXE_oWImt0bu0eQIHnkf61J0Hew8yQm5X_-uTsX-11eTMqCKYHyxgZumRIyXWFf3cL7FXPHXkOqerEBgc98yo9w9m5QZouMJ8ASWo5uiPMdvli8j55kczONXM_Z7z5Nh99mqLZgBeDHV458x6He/s406/SpeculaasSpiceMixBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="314" data-original-width="406" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNHKNC35HE2NidZxOk5pRm3jTQwkTRIXUxTXl0gX2BRdXE_oWImt0bu0eQIHnkf61J0Hew8yQm5X_-uTsX-11eTMqCKYHyxgZumRIyXWFf3cL7FXPHXkOqerEBgc98yo9w9m5QZouMJ8ASWo5uiPMdvli8j55kczONXM_Z7z5Nh99mqLZgBeDHV458x6He/w400-h309/SpeculaasSpiceMixBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d;">Speculaas</span></i><span style="color: #2d711d;"> Spice Mix</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 8 parts ground cinnamon<span style="mso-spacerun: yes;"> </span>*<span style="mso-spacerun: yes;"> </span>2 parts
ground nutmeg</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 parts ground cloves<span style="mso-spacerun: yes;"> </span>* 1 part ground ginger</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 part ground cardamom<span style="mso-spacerun: yes;"> </span>* 1 part ground white pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
“Seasonal Dutch Spice Cookies and Sinterklaas”, <i>The Dutch Foodie</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="http://www.thedutchfoodie.com/spice-cookies-sinterklaas/#.W5kx_JNKjBI">www.thedutchfoodie.com/spice-cookies-sinterklaas/#.W5kx_JNKjBI</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In Indian cookery <i>garam masala</i> is typically
used to finish a dish and the mixtures—each family, let alone each region, will
have its own favourite—are made in small quantities and used quickly while they
are still fresh. Put the spices in a heavy-bottomed dry frying pan and heat
until the aromas are released; then grind and put into a tightly-sealed container.
Here are a couple that use cardamom; you will see that <i>garam masala</i> is typified
by the presence of aromatics.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d;">Garam Masala</span></i><span style="color: #2d711d;"> (1)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 4 parts cardamoms<span style="mso-spacerun: yes;"> </span>* 1 part cinnamon<span style="mso-spacerun: yes;"> </span>* 1 part cloves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 part cumin seeds<span style="mso-spacerun: yes;"> </span>* 1 part peppercorns</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Grind fresh as needed.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Carolyn Heal and Michael Allsop. <i>Cooking with Spices</i>. London, Panther
Books, 1985 (Originally published: London, David & Charles, 1983)</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #2d711d;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d;">Garam Masala</span></i><span style="color: #2d711d;"> (2)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 3 parts cardamom seeds<span style="mso-spacerun: yes;"> </span>* 3 parts cinnamon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 part cloves<span style="mso-spacerun: yes;"> </span>* 1 part cumin seeds</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Grind together.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Jack Santa Maria. <i>Indian Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Just as there are many versions of <i>garam
masala</i>, so there are of the famous North African spice mix, <i>Ras-el-hanout</i>.
They are hot as well as spicy. This recipe includes cardamom.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJfuY2-iT0nv85Ikt_61AFwhyCqgEY7xnG5pEn3yLBd19QQoaQpCrBd1-9GPrQ9gs1ba8QaZ1ZLSfvF-6xo675G3X9EZd55rkH9AKVVCqNQe4dU1o4Z0CnUOT378O4-gJa451TAxOKE9QbqrnFKSiegkv7c0wYb6zKzlMZnJfo2e5EytzBPlFPM5bSzkD/s691/Ras-el-HanoutBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="567" data-original-width="691" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJfuY2-iT0nv85Ikt_61AFwhyCqgEY7xnG5pEn3yLBd19QQoaQpCrBd1-9GPrQ9gs1ba8QaZ1ZLSfvF-6xo675G3X9EZd55rkH9AKVVCqNQe4dU1o4Z0CnUOT378O4-gJa451TAxOKE9QbqrnFKSiegkv7c0wYb6zKzlMZnJfo2e5EytzBPlFPM5bSzkD/w400-h329/Ras-el-HanoutBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d;">Ras-el-hanout</span></i><span style="color: #2d711d;"> (Moroccan Spice Blend)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 tsp ground allspice<span style="mso-spacerun: yes;"> </span>* 1/2 tsp ground anise seeds</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 tsps ground cardamom<span style="mso-spacerun: yes;"> </span>* 1/2 tsp cayenne pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 tsp ground cinnamon<span style="mso-spacerun: yes;"> </span>* 1/4 tsp ground cloves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 tsp ground coriander seeds<span style="mso-spacerun: yes;"> </span>* 2 tsps ground ginger</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 tsps ground mace<span style="mso-spacerun: yes;"> </span>* 1 tsp ground nutmeg</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/2 tsp ground black pepper<span style="mso-spacerun: yes;"> </span>* 1/2 tsp ground white pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 tsp ground turmeric</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Combine all ingredients and transfer to a
glass jar for storage.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source: </span></i><span style="color: #2d711d;">Andrew Clarke, in <i>Stop Hunger, Start Cooking! Recipes Fresh From
the Garden. </i>Carlton, Vic., Oxfam Australia, [2012]</span></p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d; font-size: 14.0pt;">Cardamom in savoury vegetarian dishes</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVN_6jsm9UzGE9792vnMirWYR4JU1_JwgIE0wiq2Y9_MYoGg-QXbqKJqPyvIxr4liXHYsPifTBAtbRNfsKeE9VccSx9BEab6frFc1Vw80V7n6f2XNaOACapNjw_sKa8-vY_0zR0cF4yvKtyAVtjZeysZ9gQ6ftoAgu5rZwmL82xuUrAlKx-Snf0q8cDdT/s923/SavouryVegetarianCardamomCOLLAGE-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="693" data-original-width="923" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMVN_6jsm9UzGE9792vnMirWYR4JU1_JwgIE0wiq2Y9_MYoGg-QXbqKJqPyvIxr4liXHYsPifTBAtbRNfsKeE9VccSx9BEab6frFc1Vw80V7n6f2XNaOACapNjw_sKa8-vY_0zR0cF4yvKtyAVtjZeysZ9gQ6ftoAgu5rZwmL82xuUrAlKx-Snf0q8cDdT/w640-h480/SavouryVegetarianCardamomCOLLAGE-BKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Cardamom is
used in many savoury recipes on the Indian subcontinent. Let’s look at three vegetarian
dishes first: a <i>“dal”</i>, a rice dish or <i>“pullao”</i>, and a vegetable
curry. These are three of my favourites, which I’ve adapted slightly over the
years.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The vegetarian dishes which we tend to call
“dal” these days are curries of pulses, i.e. of <i>dal. </i>This one is the
version I use with red lentils. You can also do it without tomatoes if you
prefer. The picture shows a very similar recipe from the website <i>The Spruce Eats</i>:
“Orange or Red Lentils With Tomato <i>(Masoor Dal)”.</i></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTM4B0Vfru1iu5MoEsqX1ihz5mqPKCj6bZUQR4D1cQTKNC6KlbsCkY1zzBnCVAGM8fFKoHVjDaPhoUFFdXs2RvTLrtX2OyaG8Wy-C7lxkwXmcynVL6wOvTb03_W_yJLrCc_TLuWQ3irAEWCHNuCYKfkgRpRkcy5jrwtmeCi5K07wZfGFJxJ-h7huTvlG5/s647/RedLentil-SplitPeaDalBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="647" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNTM4B0Vfru1iu5MoEsqX1ihz5mqPKCj6bZUQR4D1cQTKNC6KlbsCkY1zzBnCVAGM8fFKoHVjDaPhoUFFdXs2RvTLrtX2OyaG8Wy-C7lxkwXmcynVL6wOvTb03_W_yJLrCc_TLuWQ3irAEWCHNuCYKfkgRpRkcy5jrwtmeCi5K07wZfGFJxJ-h7huTvlG5/w400-h311/RedLentil-SplitPeaDalBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Red Lentil or Split Pea Dal</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 cups red lentils OR yellow split peas
(yellow <i>gram</i> or <i>“channa dal”)</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 tin tomatoes (440 g) <span style="mso-spacerun: yes;"> </span>* 1 large onion <span style="mso-spacerun: yes;"> </span>* 3-cm piece of ginger</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 5 cardamom pods<span style="mso-spacerun: yes;"> </span>* 1/2 tsp chilli powder<span style="mso-spacerun: yes;"> </span>* 1 tsp turmeric powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/3 tsp cinnamon<span style="mso-spacerun: yes;"> </span>* 2 tablesp oil or butter <span style="mso-spacerun: yes;"> </span>* 1/2 tsp salt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Red lentils do not need to be soaked, merely
rinsed and well drained. If using split peas, rinse them and then soak them in fresh
water overnight.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Chop the onion fairly finely. Peel the
ginger; chop very finely or grate it.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Heat the oil and fry the onion in a deep lidded
frying pan or electric frypan on medium heat until soft. Stir in the ginger, chilli,
cardamom seeds and turmeric, and fry for a few minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">4. Add the drained lentils or peas. Allow to
sizzle. Add the tomatoes and cover with water.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">5. Turn the heat down to medium-low and cook,
covered, for about 20 mins (red lentils) or 30 mins (split peas), then uncovered,
till completely tender, about another 25 mins (split peas will take longer than
red lentils). Just before finishing, stir in the salt.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>If liked, top each helping of dal with a tablespoonful
of yoghurt to serve.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;">
</span>Accompany it with plain rice and either 1 or 2 vegetable dishes or simply
some undressed salad vegetables such as cos lettuce, rocket or <a href="http://katywiddopsblog.blogspot.com/2017/01/">curly endive <i>(frisée)</i></a><i>.</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>–Serves
4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Adapted from “Split Yellow Gram <i>(Channa dal)”</i> <i>in</i> Jack Santa
Maria. <i>Indian Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Adding cardamom to a basic rice <i>“pullao”</i>
(or <i>“pillao”, “pilau”, “pulau”</i>), gives it a real lift. Here the coconut
milk adds an extra dimension:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Rice Pullao with Coconut
Milk</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 1/2 cups rice<span style="mso-spacerun: yes;"> </span>* 1 1/2 onions, sliced<span style="mso-spacerun: yes;"> </span>*1 tin (400 ml) coconut milk</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 to 1 1/2 cups water<span style="mso-spacerun: yes;"> </span>* 4 cloves<span style="mso-spacerun: yes;">
</span>* 6-8 curry leaves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 level tsp cardamom seeds or 6 crushed pods<span style="mso-spacerun: yes;"> </span>* 1 tsp turmeric</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 12 peppercorns<span style="mso-spacerun: yes;"> </span>* 4 tablesp oil<span style="mso-spacerun: yes;"> </span>* 1/2 to 1 tsp salt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">To garnish:</span></i><span style="color: #2d711d;"> * 12 nuts (blanched almonds or cashews), chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Wash the rice well, drain it and set
aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Heat the oil in a medium-sized non-stick electric
frypan or deep non-stick frying pan on moderate heat, and fry some of the sliced
onion until soft and golden (about 1/4 of the total). Set aside for the garnish.
If you prefer, also fry the nuts.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Fry the rest of the onions, the spices and
curry leaves on medium heat until the onions are soft but not browned.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Add the drained rice to the pan and fry,
stirring gently, on medium heat until the rice loses its white appearance and
starts to look semi-translucent.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">4. Lastly add the coconut milk, the salt, and
half a cup of water.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">5. Bring to the boil, then lower the heat and
simmer gently, stirring occasionally and as the rice thickens adding more of the
water, until the moisture has all been absorbed but the mixture is still moist.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Serve garnished with the fried onions and
chopped nuts.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Loosely based on “Yellow Rice <i>Pulau”</i>, <i>in</i> Jack Santa Maria. <i>Indian
Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This pea curry is an old favourite of mine.
I often do it with tofu, and it works well:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCLDp4RdMp3uOwEDZFA-3RtgJSVWKqciObNcBxqwO994fLRVN_mSwKEaF18tXAPo7PZyIbOaz_LDDJPkYu_B2Q9b6cSdijgiqrUWW2J3Tia-o6qIyxvN9uYTqj0-xffJKyuVfNZ9pT1ofqPFbAhzXHFn6S_CrXWHOpAFc1CA8vafxz-vMl9Dt5rQ5d0t0/s453/PeaCurryWithPanirBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="400" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLCLDp4RdMp3uOwEDZFA-3RtgJSVWKqciObNcBxqwO994fLRVN_mSwKEaF18tXAPo7PZyIbOaz_LDDJPkYu_B2Q9b6cSdijgiqrUWW2J3Tia-o6qIyxvN9uYTqj0-xffJKyuVfNZ9pT1ofqPFbAhzXHFn6S_CrXWHOpAFc1CA8vafxz-vMl9Dt5rQ5d0t0/w354-h400/PeaCurryWithPanirBKED.jpg" width="354" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Pea Curry with Panir or Tofu</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 450 g frozen peas<span style="mso-spacerun: yes;"> </span>* 1 good-sized onion</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 - 2 loosely packed cups panir or tofu, cut
into 2-cm pieces</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 tsp turmeric<span style="mso-spacerun: yes;"> </span>* 1/4 tsp chilli powder<span style="mso-spacerun: yes;"> </span>* 1/2 tsp cinnamon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* seeds of 4-5 cardamoms<span style="mso-spacerun: yes;"> </span>* 2 tablesp oil<span style="mso-spacerun: yes;"> </span>* 1/4 teaspoon salt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Optional:</span></i><span style="color: #2d711d;"> * 2 chopped mint leaves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Peel the onion and slice fairly thickly.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Heat the oil in a deep frying pan or
electric frypan, on moderate heat.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Fry the onions and cardamom seeds until
the onions are softened and pale golden.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">4. Add the peas, turmeric, cinnamon and mint
leaves (if used) and mix well, stirring gently.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">5. Add the chilli powder and salt, and stir
well; then the paneer or tofu cubes, mixing them in gently. Lastly add a scant
1/4 cup water and bring to the boil.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">6. Turn the heat down to medium and cook uncovered
until peas are done. If the dish is still rather liquid turn the heat up and
boil the liquid off. Serve hot.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">–Serves 4 as part of an Indian meal.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Based on:</span></i><span style="color: #2d711d;"> <i>“Mattar-Paneer</i> (Peas with Cheese)”, <i>in</i> Dharam
Jit Singh. <i>Classic Cooking from India</i>. London, Arco, 1958. (Originally
published: Boston, Houghton Mifflin, 1956)</span></p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: #2d711d; font-size: 14.0pt;">Cardamom in savoury egg or meat dishes</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlVshkJdbgnXowdCgb3eRlDCB7wU8jh_ejafenkRr1WjKPh9noyhNQSldNvQLeEJ51ijofeg3loS0J9LTZ-Bwy-r073EdJR0ZcOmkGdSwQgB7VlH-ZefRHunDUHOynNhlYn2AI08iI7sp2c1zIq2qoPgiD4iSROYtSnL0UT_wm3BZScAkSlm-GKxtwKKl/s926/Savoury-Eggs-Meat-CardamomCOLLAGE-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="360" data-original-width="926" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlVshkJdbgnXowdCgb3eRlDCB7wU8jh_ejafenkRr1WjKPh9noyhNQSldNvQLeEJ51ijofeg3loS0J9LTZ-Bwy-r073EdJR0ZcOmkGdSwQgB7VlH-ZefRHunDUHOynNhlYn2AI08iI7sp2c1zIq2qoPgiD4iSROYtSnL0UT_wm3BZScAkSlm-GKxtwKKl/w640-h248/Savoury-Eggs-Meat-CardamomCOLLAGE-BKD.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Now for some non-vegetarian
savoury dishes which use cardamom. This first recipe is my simple spicy fried egg
dish with Indian flavours. There are lots of genuine Indian recipes for egg curries,
some of which use yoghurt and some of which use coconut milk to form a sauce.
They usually entail hard-boiling the eggs first and frying up onions. This is a
quick and easy alternative. Serve it on a bed of plain rice or mashed potato,
garnished with coriander leaves if you have some to hand. It can be simply accompanied
by plain steamed vegetables, or a green side salad, or if you have a more
complex vegetable curry left over from a previous dinner, use that as a side
dish:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Quick Egg Curry with Yoghurt</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Per Person:</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 - 2 eggs<span style="mso-spacerun: yes;">
</span>* 3 tablesp yoghurt * 1 or 2 cardamom pods</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1/2 tsp ground coriander * 1/4 tsp chilli
powder<span style="mso-spacerun: yes;"> </span>* 1 tablesp oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Heat the oil in an electric frypan or frying
pan at a moderate heat.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Remove the seeds from the cardamom pods;
add the seeds and other spices to the pan and cook for a few seconds, stirring,
until the heat releases their odour.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Break the egg into the pan. Fry gently for
a few moments, spooning the oil and spices over it.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">4. Add the yoghurt and continue to cook.
Finish it by putting the lid on for a minute or so. Now it is ready to serve.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Cardamom also crops up in a lot of meat curries.
It’s lovely in a beef <i>rogan josh:</i> I’ve given a recipe in the earlier
blog article, “<a href="http://katywiddopsblog.blogspot.com/2017/10/">Bread and
Butter and Sapodillas: The Dehradun Train</a>.” Here’s a very nice rice <i>pillao</i>
<i>(pullao)</i> where it is used with lamb:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw-uXtvzQjz-8zeQ0ZAIA91xKJfPbHp3f6E3cMl89W6sQx_NnsF95t1kRXEAtYjiaChor1JXJDbUhyjxvnyl9Y3gY8N9bbQ0W8e6EtxPM1ClxqsOKnOFAPt46XdbbfwVBa1yBGB98O5hyphenhyphenpKh673feLSNEiGFEMvtsDbtn0qOuja70qzsSYr5HeMREBwH3/s489/LambPilaoBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="489" data-original-width="448" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcw-uXtvzQjz-8zeQ0ZAIA91xKJfPbHp3f6E3cMl89W6sQx_NnsF95t1kRXEAtYjiaChor1JXJDbUhyjxvnyl9Y3gY8N9bbQ0W8e6EtxPM1ClxqsOKnOFAPt46XdbbfwVBa1yBGB98O5hyphenhyphenpKh673feLSNEiGFEMvtsDbtn0qOuja70qzsSYr5HeMREBwH3/w366-h400/LambPilaoBKED.jpg" width="366" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Lamb Pillao: <i>Pillao
Gosht</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">“This is quite simply <i>pillao</i> [or <i>pullao</i>]
rice cooked with a little lamb. It has its origin more in the Arab world, where
the idea of cooking meat together with rice stems from necessity as the nomads
had to cook quickly and simply and with the minimum number of cooking pots.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 750
g boned lamb<span style="mso-spacerun: yes;"> </span>* 225 g rice<span style="mso-spacerun: yes;"> </span>* 50 g sultanas</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 50
g blanched almonds<span style="mso-spacerun: yes;"> </span>* 1 lemon<span style="mso-spacerun: yes;"> </span>* 2 large onions</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 3
cloves garlic<span style="mso-spacerun: yes;"> </span>* 300 ml natural yoghurt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 4
tsp ground coriander<span style="mso-spacerun: yes;"> </span>* 4 tsp ground cumin<span style="mso-spacerun: yes;"> </span>* 4 cardamoms</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1
bay leaf<span style="mso-spacerun: yes;"> </span>* 170 g ghee or 175 ml oil<span style="mso-spacerun: yes;"> </span>* [salt to taste]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Cut the lamb into cubes, removing any fat.
Heat 100 g of the ghee or 120 ml of cooking oil in a large saucepan and fry the
lamb to seal each piece on all sides. Remove the pieces of lamb from the pan
and place to one side.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Peel the onions and garlic and thinly slice
them. Add to the pan and fry for 3 1/2 minutes. Add the coriander, cumin, cardamoms
and the bay leaf and fry for a further 1 minute. Squeeze the juice from the lemon
into the pan and then add the yoghurt and pieces of lamb. Cover the saucepan and
cook for 20 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Meanwhile, wash the rice well and drain as
much water off as possible. Heat the remaining 50 g of ghee or 60 ml of cooking
oil in a large pan and add the rice. Fry until it is well coated with the ghee
or oil. Cover the rice with barely enough water to submerge it, [add 1/2 tsp
salt or to taste] and cook for 10 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Now add the lamb, together with the sauce in
which it has been cooking, mix in well, cover and continue to cook until the
rice is soft. Then mix in the sultanas and blanched almonds, stirring gently to
ensure they are well dispersed without crushing the rice.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Khalid Aziz. <i>The Encyclopedia of Indian Cooking</i>. London, Michael Joseph,
1983</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>It’s rare to find a Western-style meat dish
using cardamom. I’ve found one for lamb and one for chicken. This first one is
from an English cook:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRVI1cj7zvnEEykNaIxitqW1Q_DlGVCmF2wqJ1gH6xSx_vM705bAG1rWwjIK5M31-dNyS1XJlHbgcDrLk8x0knDhVCFd7ykSfdcs8183BK4UfFoHPpbmgu1QRIqzAHX9CGqqxXj6ayOqTtnHBd2vOsz6h5Y2UKMCTTaupsGoXoqJ0NouZ37p-P_6ktx4w/s556/TasteOfDreams-RoastLegLamb-CardamomBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="556" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRVI1cj7zvnEEykNaIxitqW1Q_DlGVCmF2wqJ1gH6xSx_vM705bAG1rWwjIK5M31-dNyS1XJlHbgcDrLk8x0knDhVCFd7ykSfdcs8183BK4UfFoHPpbmgu1QRIqzAHX9CGqqxXj6ayOqTtnHBd2vOsz6h5Y2UKMCTTaupsGoXoqJ0NouZ37p-P_6ktx4w/w400-h311/TasteOfDreams-RoastLegLamb-CardamomBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Roast Leg of Lamb with Cardamom
Sauce</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 leg lamb (4-5 lb) [2 to 2 1/2 kg]<span style="mso-spacerun: yes;"> </span>* about 8 cardamom pods</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* juice 1/2 lemon; *1 tablesp olive oil<span style="mso-spacerun: yes;"> </span>* 1 oz [30 g] butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 1 oz [30 g] cornflour<span style="mso-spacerun: yes;"> </span>* 3/4 pt [450 ml] milk</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* 2 tsp mild French mustard<span style="mso-spacerun: yes;"> </span>* 1 dsp [or 2 tsp] powdered cardamom</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">* salt <span style="mso-spacerun: yes;"> </span>* freshly ground black pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">The day before, make several incisions in the
lamb. Peel cardamom pods & stick the little black seeds into the incisions.
Put lamb on dish & rub all over with mixture of olive oil, lemon juice, salt
& black pepper. Cover loosely with cooking foil and leave in the fridge until
next day.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Pre-heat oven to 190° C. Rub a bit more olive
oil over the lamb & roast about 2 hrs, basting occasionally.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Now make the sauce: Melt the butter and take
off the heat. Stir in the cornflour then fairly gradually add the milk. Put
back on heat, bring to boil stirring continuously (it will thicken) and simmer
3 mins gently. Stir in the mustard, powdered cardamom & salt & black pepper
to taste.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">When the joint is ready, pour off excess fat
from baking pan & stir remaining juices into the sauce. Put the sauce into
a gravy jug & serve with the lamb.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Serve with new or boiled potatoes, not roast.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>–Serves
6.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
Josceline Dimbleby. <i>A Taste of Dreams</i>. London, Hodder and Stoughton, 1976</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>It was four decades before I found this next
Western-style dish! (Note that on the website the word “cardamom” is misspelled
as “cardamon”.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYGVqXRekzSdcLpJa2WR-GAv6q_jmM34_zRnvKkFwn7BKgSwRM7PQ9u-LWFeDnokAL0AHtaL49FpmxAT5fZh6zlzquZirb2P6HE_suRlIr1DN5-98O5STvBb2Rk2ljMgtxg_oz7xgN234O03n95ZW4UpKP7JDFrUYLMwx16sHHjdf0kss0RpYBZijyuk7/s525/Chicken-GingerCardamomSauceBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="525" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYGVqXRekzSdcLpJa2WR-GAv6q_jmM34_zRnvKkFwn7BKgSwRM7PQ9u-LWFeDnokAL0AHtaL49FpmxAT5fZh6zlzquZirb2P6HE_suRlIr1DN5-98O5STvBb2Rk2ljMgtxg_oz7xgN234O03n95ZW4UpKP7JDFrUYLMwx16sHHjdf0kss0RpYBZijyuk7/w400-h318/Chicken-GingerCardamomSauceBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2d711d;">Chicken with Ginger Cardamom
Sauce</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 4
chicken breasts, skinned and boned</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 2
apples, cored and finely sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 2
garlic cloves, crushed<span style="mso-spacerun: yes;"> </span>* 1 tsp ground
cardamom</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 2
tablesp ground ginger<span style="mso-spacerun: yes;"> </span>* 2 tsp brown
sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 1
tablesp lemon juice <span style="mso-spacerun: yes;"> </span>* 1/4 cup water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>* 140
g low-fat sour cream<span style="mso-spacerun: yes;"> </span>* 25 g butter<span style="mso-spacerun: yes;"> </span>* 1 tablesp oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;"><span style="mso-spacerun: yes;"> </span>To
serve:</span></i><span style="color: #2d711d;"> * 1/4 cup walnuts, chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">1. Melt butter in saucepan. Add apples and garlic
and cook for 4 minutes. Sprinkle over cardamom, ginger and sugar. Stir through apple
mixture.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">2. Mix lemon juice, water and sour cream
together and stir through warm apple mixture.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">3. Meanwhile, cut each chicken breast in half
horizontally and brush with oil. Grill, turning at times, for 10 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2d711d;">Serve chicken with sauce, roasted walnuts and
vegetables.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2d711d;">Source:</span></i><span style="color: #2d711d;">
<i>NZ Woman’s Weekly</i>, in <i>Eat Well</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.nzherald.co.nz/eatwell/recipes/chicken-with-ginger-cardamon-sauce/ZW4WFZSRA2RC6QSIDNLPRXERVE/">https://www.nzherald.co.nz/eatwell/recipes/chicken-with-ginger-cardamon-sauce/ZW4WFZSRA2RC6QSIDNLPRXERVE/</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Cardamom can become a passion. I hope you’ve
found at least one recipe here to convince you of it!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pZMviKEa2gr8Yy8qfF37LU6eVEQP_Jwx41ocgMCDgDPP9FMuQiv3MABJuim5qn6EwS3YOB5EceGiBx3FIIc0q4V0S3IJQ58hfHSa5zjL4OjEVQvppUth0-IXAue4BY9hnmfcZtT6Wz2zX5srfSfM0_m22I5-HXDoqJLd4725-deqvRwu3uTj9FU0Zu9B/s322/00Vignette-HeartWithCardamom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="279" data-original-width="322" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pZMviKEa2gr8Yy8qfF37LU6eVEQP_Jwx41ocgMCDgDPP9FMuQiv3MABJuim5qn6EwS3YOB5EceGiBx3FIIc0q4V0S3IJQ58hfHSa5zjL4OjEVQvppUth0-IXAue4BY9hnmfcZtT6Wz2zX5srfSfM0_m22I5-HXDoqJLd4725-deqvRwu3uTj9FU0Zu9B/w200-h173/00Vignette-HeartWithCardamom.jpg" width="200" /></a></div><br /><span lang="EN-AU" style="color: #00b0f0; mso-ansi-language: EN-AU;"><span style="mso-spacerun: yes;"> </span></span><p></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-19134111134947193132023-08-14T10:32:00.000+12:002023-08-14T10:32:50.811+12:00Unusual Fruit: Rosehips & Japonica<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRk8n9LGNAy9qu1QmuvcUt-xmJGDMfvAiWo_Pk-RfwD-eRBvSzvE22X4ye2BjO3z9pgmoTIJSDiZyYsIkeSYjIdf2aqxs5O-1cj7qIIqPZ7U67YklTPN7IOY4uy57zM-s194Uyr_KzStWd8KrBt7BPNffCho9f4SjxZc6b8bxxC8b3B-4LO0En8Qwj65vi/s648/00UnusualFruit-Rosehips-JaponicaHDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRk8n9LGNAy9qu1QmuvcUt-xmJGDMfvAiWo_Pk-RfwD-eRBvSzvE22X4ye2BjO3z9pgmoTIJSDiZyYsIkeSYjIdf2aqxs5O-1cj7qIIqPZ7U67YklTPN7IOY4uy57zM-s194Uyr_KzStWd8KrBt7BPNffCho9f4SjxZc6b8bxxC8b3B-4LO0En8Qwj65vi/w640-h498/00UnusualFruit-Rosehips-JaponicaHDG.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">We don’t often
think of the ornamental plants in our gardens as sources of edible fruits. But both
roses and japonicas produce fruit which can be used in delicious recipes, and
certainly were in times gone by. Rosehips (or “rose hips”) and japonica quinces,
as they’re usually called, produce in particular wonderful jelly to eat as a
spread.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt; text-transform: uppercase;">Japonica “quinces”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6n-YgHEbp1QgHqen20vR8MFT8SLuCYkk7JNHsk_1UynWIGktEbnVR6VjKQwTw-2_8Ja6GRvIaD6KSxXNwTigdbPRpu_xxUcOikMNjDV2BkhXc58lqDQwJnA2-9kGBwMkRBIXtGhiy-4b_uH0659s361-x2hWcKC4kFzPz-sYTgoWlWMzErooZkeKMHZ6w/s583/JaponicaFruitBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="583" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6n-YgHEbp1QgHqen20vR8MFT8SLuCYkk7JNHsk_1UynWIGktEbnVR6VjKQwTw-2_8Ja6GRvIaD6KSxXNwTigdbPRpu_xxUcOikMNjDV2BkhXc58lqDQwJnA2-9kGBwMkRBIXtGhiy-4b_uH0659s361-x2hWcKC4kFzPz-sYTgoWlWMzErooZkeKMHZ6w/w400-h346/JaponicaFruitBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">The shrubs we
know as “japonica” or “flowering quince” are cultivated hybrids of the three
species of the plant genus <i>Chaenomeles, </i>in the family Rosaceae, native
to Southeast Asia<i>.</i> (“Chaenomeles”,<i> Wikipedia).</i> Jane Perrone tells
us that japonica is <span style="color: #c00000;">“a shrub that can be trained as
a hedge or wall climber, or left shrub-shaped. The perfumed fruits are round,
yellow and hard, and make wonderful jams, jellies, fruit leathers and lemonade.
The blossom is captivating, emerging before the leaves…” </span>(Jane Perrone. “Plant
of the week: Japanese quince”. <a href="https://www.theguardian.com/lifeandstyle/2017/apr/08/plant-of-the-week-japanese-quince-chaenomeles">The
Guardian, 8 Apr 2017</a>). As she says: <span style="color: #c00000;">“It’s deciduous,
so you’re left with a network of spiny bare branches in winter.” </span>If you
live in a cool or temperate climate, it’s lovely to see the blossoms, which can
be dark pinkish-red, pink, peachy or even white, emerging before almost
anything else is blooming. They look rather like apple blossom—apples also belong
to the Rosaceae family. Some of the cultivars are “double” blooms, quite
fluffy, but I think the single ones are far more charming.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Japonica fruits do look rather like small quinces,
and they are certainly related to the quince, which also belongs to the Rosaceae.
They are quite bitter, very, very hard, and even less palatable raw than quinces
are. But they make up to a ravishingly delicate jelly.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt;">“Japanese quince” – a brand-new plant</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6Q6Ycr2V4CQcpzvHymIcJ4Emua1x1uVVSNDECI5KsnpWmc6kGTZpC2PDa3Jva4BlQIttr7pU-05CO5Hnouy83FOTDufOMRiTETr2PjHD0DMnPaPD55pfgfZ2q0Q7C3WveFbvTGlKuPud-GxvA8LLe8tbxxBEZSk9hLA9by45cnH6w8VSdYHFkfdoMKun/s648/JapaneseQuince-BrandNewPlantBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6Q6Ycr2V4CQcpzvHymIcJ4Emua1x1uVVSNDECI5KsnpWmc6kGTZpC2PDa3Jva4BlQIttr7pU-05CO5Hnouy83FOTDufOMRiTETr2PjHD0DMnPaPD55pfgfZ2q0Q7C3WveFbvTGlKuPud-GxvA8LLe8tbxxBEZSk9hLA9by45cnH6w8VSdYHFkfdoMKun/w640-h498/JapaneseQuince-BrandNewPlantBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Japonica, as
its name suggests, was certainly known in Japan, but it only came to the West
in the late 18th century and “was still considered as exotic in 1806” (<a href="https://www.bonhams.com/auctions/23447/lot/70/">Bonhams</a>) when the
much-admired botanical artist, Mary Lawrance, painted this picture of the plant
in full bloom.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The
plant became very popular with gardeners, and by 1931 Mrs M. Grieve was able to
tell us: <span style="color: #c00000;">“The Japanese Quince, familiar in our
gardens … is grown for the sake of its blossoms, which vary in colour from
creamy white to rich red and are produced during the winter and early spring
months. … For the last hundred years it has been the chief spring ornament of
English gardens…” </span>(M. Grieve. <i>A Modern Herbal</i>. (New York,
Harcourt, Brace & Company, 1931),<span style="color: #c00000;"> <i><a href="http://www.botanical.com/botanical/mgmh/mgmh.html">Botanical.com</a></i></span><i>).<span style="color: #c00000;"> </span></i>She was definitely unimpressed by the fruit, however,
writing that: <span style="color: #c00000;">“old trees on warm walls will in a
dry, hot summer produce a few fruits (Quinces), though it cannot be described
as a fruitful tree in this country. They are nearly round and about the size of
a tangerine orange, ripening off a dull green colour, very fragrant and as hard
as flints. When cut up, they are found to be packed with large dark pips, around
which is a broad rim of flesh of a most uninviting character and quite
uneatable, the flavour being rough and styptic.” </span>However, at least one variety,
she claimed, would be good for jam, producing <span style="color: #c00000;">“fruit
of a yellow colour and agreeable fragrance, so that when cooked with sugar, it
forms a pleasant conserve.”</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRq9Xw42hekPlhvh5R_FSbNsW41aKAjrxPT0---GX9etmifDXRf_iWdmT6DAE2oZw8QSOh0FDU6wGx3E1vaXeBQK3PEVRCwDttNFYaN2TOB6vkE0105BX8O9NHBvsw2aeh2TVRO638B62JGSgUZE70lP2fPfC6wdDqvG1L1fNhO05CyaqDNhYKNHvXpBB/s1054/00RECIPES-HEADINGJaponica.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="251" data-original-width="1054" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRq9Xw42hekPlhvh5R_FSbNsW41aKAjrxPT0---GX9etmifDXRf_iWdmT6DAE2oZw8QSOh0FDU6wGx3E1vaXeBQK3PEVRCwDttNFYaN2TOB6vkE0105BX8O9NHBvsw2aeh2TVRO638B62JGSgUZE70lP2fPfC6wdDqvG1L1fNhO05CyaqDNhYKNHvXpBB/w640-h152/00RECIPES-HEADINGJaponica.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Whilst rosehips
can be used for jelly and for other recipes, too, japonica fruits are usually
used only for jelly (rarely for jam). Both rosehips and japonica fruits make
superb jelly. I have made very small quantities of both, using a small but
heavy saucepan, and they were wonderful.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>As with all jellies and jams, you need to
ensure a good set, and the advice below from the New Zealand cook’s old traditional
go-to, the <i>Edmonds Cookery Book</i>, is very sound. Adding some apples to
your mixture, the sourer the better, will help eke it out, will aid setting, and
won’t affect the colour or flavour.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><a name="_Hlk55142363"><span style="mso-spacerun: yes;"> </span>You’ll find that
jelly recipes talk about “jelly bags”. It doesn’t literally have to be a jelly bag:
you can use a well washed old tea towel or several layers of muslin. I prefer a
very old pillowcase, well washed and dried, and then rinsed again in a basin of
boiling water to make sure there are no soap residues in it. You just need to
be able to sling it up and pour the fruit mixture into it, so as you can leave
it to drain (usually overnight) over a suitably deep receptacle. In one jelly-making
session I took the seat out of a polyurethaned wooden dining chair and tied the
pillowcase onto it, with the bowl to catch the liquid underneath.</a></p>
<span style="mso-bookmark: _Hlk55142363;"></span>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff4b4f;">Hints for Jelly Making</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a name="_Hlk99616943"><span style="color: #c00000;">Do not make a large
quantity at a time. Quick boiling is the secret of good jelly. Do not squeeze
jelly bags or jelly will not be clear. Windfall apples, quince and apple skins
and cores make excellent jelly.</span></a></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk99616943;"><span style="color: #c00000;">A
perfect jelly is clear, bright and tender, and when cut with a spoon has a
clean surface. When turned from the glass [jar], jelly should hold its shape
and quiver but not break. Test as for jam.</span></span></p>
<span style="mso-bookmark: _Hlk99616943;"></span>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><b><span style="color: #ff4b4f;">General recipe.</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Place fruit in preserving pan and barely
cover with water; simmer until very soft and all juice has been extracted.
Strain through jelly bag and allow juice to drain [overnight]—do not squeeze
the bag. Allow 1 cup of sugar to 1 cup of juice. Put juice into a preserving
pan and boil rapidly for five minutes. Skim if necessary and add sugar and stir
until sugar is dissolved. Cook rapidly and test a little in a saucer.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Use this method for Apple Jelly (a few cloves
may be added), Quince Jelly, and Blackberry and Apple Jelly, etc.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source:</span></i><span style="color: #c00000;">
<i>Edmonds Cookery Book</i>. De luxe ed., [Christchurch, N.Z.], T.J. Edmonds Ltd.,
1955 (1976 printing) (First published as <i>The Sure to Rise Cookery Book</i>,
1908)</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHGuSXp0KobmXmNyWmt9ijfaFoBFWdua2ZnDIxqnbzOTfjRSHQnygJt8t__XGsY4AraniTYf8KVENbnhyxF4VNNcQmx8tF60TS8YLS_Veb9JVE6JZpTg0_JEdH1vX8LbmcaZQ2QfMJ_yfM0cloc6Fj34Nb3CMoYJBdeDQZcu16GM0ZLFHDgQ5EBBqLnG2/s649/JaponicasForJellyBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="649" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHGuSXp0KobmXmNyWmt9ijfaFoBFWdua2ZnDIxqnbzOTfjRSHQnygJt8t__XGsY4AraniTYf8KVENbnhyxF4VNNcQmx8tF60TS8YLS_Veb9JVE6JZpTg0_JEdH1vX8LbmcaZQ2QfMJ_yfM0cloc6Fj34Nb3CMoYJBdeDQZcu16GM0ZLFHDgQ5EBBqLnG2/w640-h498/JaponicasForJellyBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff4b4f;">Japonica Jelly</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">“This is a very uncommon preserve, as it is
not generally known that the fruit of pyrus Japonica (the Japanese quince)
makes delicious jelly.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Wash the fruit, cut into quarters without
peeling or coring, cover with water and boil until soft, but not squashed.
Strain through jelly-bag, add 1 lb. sugar to each pint of juice and boil till
it jells when tested. It is a bright red color when done.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source:</span></i><span style="color: #c00000;">
Cabotia, TAS. <i>The Australian Woman’s Mirror</i>, Vol.3, no.36, (2nd August 1927)
(<i>via</i> <a href="https://trove.nla.gov.au/">Trove</a>)</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #c00000;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: red;">Japonica Jelly</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">“Japonica jelly is similar to quince jelly in
flavour.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><span style="mso-spacerun: yes;"> </span>* 3
lb/1.5 kg japonica fruit<span style="mso-spacerun: yes;"> </span>* 4 tablespoons
lemon juice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><span style="mso-spacerun: yes;"> </span>* 6
pints/3 litres water<span style="mso-spacerun: yes;"> </span>* sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Wash the fruit but do not peel or core. Cut
them into pieces and put into a pan with the lemon juice and water. Simmer for
about an hour until the fruit is soft. Strain through a jelly bag and measure
the juice. Allow 1 lb/450 g sugar to each pint/500 ml juice. Heat the juice
gently, stirring in the sugar until dissolved. Boil hard to setting point. Pour
into small hot jars and cover. This tastes particularly delicious with milk
puddings.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source:</span></i><span style="color: #c00000;">
Mary Norwak (1929-). <i>The Complete Book of Home Preserving</i>. London, Ward
Lock, 1978. <i>CKBK</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><a href="https://app.ckbk.com/recipe/thec56953c07s001ss008r017/japonica-jam">https://app.ckbk.com/recipe/thec56953c07s001ss008r017/japonica-jam</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt; text-transform: uppercase;">Edible rosehips</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-4NNzZWsE_frb62W3bP7Pwd1RJzczxeEjjR_WzvBVw-37U73PSwZEpbgf6TPnlPJo0AsC3svI_qdybGgWXygM2MT-VKbj-RFiIWNFDvzHen3MDd1CsEjJyYc_lcHnk4vAFO0OfvQ4TkwNDfR2EM1mjVrf_wVd7D_yk_U8Za2KVliV6bbiewknBz7fNrZ/s555/BriarRose-DogRoseCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="555" height="562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-4NNzZWsE_frb62W3bP7Pwd1RJzczxeEjjR_WzvBVw-37U73PSwZEpbgf6TPnlPJo0AsC3svI_qdybGgWXygM2MT-VKbj-RFiIWNFDvzHen3MDd1CsEjJyYc_lcHnk4vAFO0OfvQ4TkwNDfR2EM1mjVrf_wVd7D_yk_U8Za2KVliV6bbiewknBz7fNrZ/w640-h562/BriarRose-DogRoseCOLLAGE.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Although their
blooms may vary, all roses belong to the genus <i>Rosa<b>, </b></i>in the plant
family Rosaceae. <span style="color: #c00000;">“There are over a hundred species
and thousands of cultivars.”</span> (“Rose”, <i>Wikipedia</i>.)<span style="color: #c00000;"> </span>Any kind of rose, including those grown for their
flowers, will produce rosehips which are okay for human consumption. Just don’t
eat them straight off the bush—not exciting. They need to be cooked.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt;">Rosehips: a bit of history… with syrup</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUuIQWUx8Xoib9mrCrIHfRhhWO1tHtxt_DQmpPwPyY5LpGjVwzjb-pCjcMvsCunsMvbGGyD1jyjg1eF_oj1fAw7k3yjzt_ggVXqVkU7-kIC4JS-RDEn12ozan3vJu2C3G_FAdOgbHvJpYJXlA3X8rZEA0YdfhFgKbCfRfDmF2vgf47kGY-9hF0lQY4Yv9/s597/RosehipSyrup-LongGoneBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="597" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWUuIQWUx8Xoib9mrCrIHfRhhWO1tHtxt_DQmpPwPyY5LpGjVwzjb-pCjcMvsCunsMvbGGyD1jyjg1eF_oj1fAw7k3yjzt_ggVXqVkU7-kIC4JS-RDEn12ozan3vJu2C3G_FAdOgbHvJpYJXlA3X8rZEA0YdfhFgKbCfRfDmF2vgf47kGY-9hF0lQY4Yv9/w400-h386/RosehipSyrup-LongGoneBKD.jpg" width="400" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">People have foraged
for hips for centuries in countries where roses grow wild. In England recipes
existed long ago but disappeared as society became more urbanised. I found this
list of recipes in English dating back hundreds of years:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><b><span style="color: #c00000;">“To make a tart of hips”</span></b><span style="color: #c00000;"> is a 16th-century recipe from: <i>Good huswifes
handmaide for the kitchin. Containing manie principall pointes of cookerie.</i>
Richard Iones [publisher], 1594. In the 18th century the hips were being used
as some sort of jam or possibly even jelly, as in: “<b>Conserve of hips, to
make”</b>, <i>Fountain of Knowledge or British Legacy</i>, W. Bailey [publisher],
1785; and again in <b>“Conserve of hips”</b>, in Richard Briggs. <i>New Art of
Cookery, According to the Present Practice; Being a Complete Guide to All
Housekeeper</i>. W. Spotswood [publisher], 1798. (Listed in <i><a href="https://thesifter.org/">The Sifter</a>: Search the World of Food: A Tool
for Food History Research</i>)</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Do you remember rosehip syrup? Few of us do,
these days, and I failed to find any local pictures of the bottles that used to
be found in almost every New Zealand household.(The illustration above had no
details, but appears to be from an English source.) I recall very clearly the commercial
rosehip syrup that Mum used to buy for my younger siblings in the 1950s. It was
a completely standard thing: the first thing most New Zealand babies tasted
back then after milk (usually mother’s milk). The NZ health Establishment, highly
visible as “the Plunket Nurse” that the baby had to be taken to regularly to be
weighed and checked over, was keen as mustard on mother’s milk, but also provided
the appropriate recipe for bottle feeding, and of course advocated rosehip
syrup (which contains Vitamin C). It was the norm, as this article from 1955 clearly
indicates:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jllirUzJpUban3_FSC6No7d4imgYSAQcfcul3wYg4pR2cxskLsNpEUwvW0BXuyvGePYpyaHaqp3JgRkiXH8jF0-EmAlDsDglBnB86p5tFUEb4uGYOlesxeStVAWTi5DebDYP-5Te2_apjASZ_ela0LuINLSDRCicJ4hPtGhh-e8gQO48iOXvcEE6P11r/s485/TeAoHou-RosehipSyrupCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="485" data-original-width="474" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1jllirUzJpUban3_FSC6No7d4imgYSAQcfcul3wYg4pR2cxskLsNpEUwvW0BXuyvGePYpyaHaqp3JgRkiXH8jF0-EmAlDsDglBnB86p5tFUEb4uGYOlesxeStVAWTi5DebDYP-5Te2_apjASZ_ela0LuINLSDRCicJ4hPtGhh-e8gQO48iOXvcEE6P11r/w391-h400/TeAoHou-RosehipSyrupCOLLAGE.jpg" width="391" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"></span></span><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">“Extras for all Breast Fed Babies</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">“Fruit juice such as orange or grape fruit
and rose hip syrup may be given baby from two weeks of age onwards. It should
be diluted at first with an equal amount of boiled water. As baby gets older it
can be given undiluted. From the first 1/2 teaspoon diluted with boiled water,
by the time baby is six months’ old he can take eight teaspoons of undiluted
orange juice.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><span style="mso-spacerun: yes;"> </span>“Rose
hip syrup is not tolerated well by some babies, so it should be given diluted
with boiled water, commencing with a quarter teaspoon with twice as much water,
and by the time baby is six months' old, two teaspoons with at least twice as
much water.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">(Keritapu. “The Maori Mother and her Child”, <i>Te
Ao Hou</i>, No. 10 (April 1955) p. 62)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="http://teaohou.natlib.govt.nz/journals/teaohou/issue/Mao10TeA/c53.html">http://teaohou.natlib.govt.nz/journals/teaohou/issue/Mao10TeA/c53.html</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiUMfbQLnTWo6lT8cb3gZoJGTWgkhq58xzHsutdW612kX2xblO88EoMS-mCMWuwAN80Wt3eGIRyOeT9gRknA7Mzq--CvrUFxCNTIQ1-3IXddPGhnhxiEUcfR--_oQ6XVOkBlrcV7Dt0KYKsDJzMO498BfHAPUlo8YQopES8Q9mH8qhZSxOZkOwIY_YjZx/s1000/00RECIPES-HEADINGRosehips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="255" data-original-width="1000" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipiUMfbQLnTWo6lT8cb3gZoJGTWgkhq58xzHsutdW612kX2xblO88EoMS-mCMWuwAN80Wt3eGIRyOeT9gRknA7Mzq--CvrUFxCNTIQ1-3IXddPGhnhxiEUcfR--_oQ6XVOkBlrcV7Dt0KYKsDJzMO498BfHAPUlo8YQopES8Q9mH8qhZSxOZkOwIY_YjZx/w640-h164/00RECIPES-HEADINGRosehips.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt;">Rosehips to drink</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFdDlaBDtLmdP2sy9rApborSSUT-I3dtYL3mNpViQgMSr2ksFoSdS8alsEwobMnk9chgnoL6KiRPcD9DpSstIAXtAt-Fxs98hahsNbaDRroHpTTMCIYa86yNl3gjGAbInIXJc0vxRah8CMsOPNPebUKhS90WbaJi_sNAj1JWWvcx7-HM9DO8CEhDRMWqi/s610/RosehipsToDrinkBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="610" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFdDlaBDtLmdP2sy9rApborSSUT-I3dtYL3mNpViQgMSr2ksFoSdS8alsEwobMnk9chgnoL6KiRPcD9DpSstIAXtAt-Fxs98hahsNbaDRroHpTTMCIYa86yNl3gjGAbInIXJc0vxRah8CMsOPNPebUKhS90WbaJi_sNAj1JWWvcx7-HM9DO8CEhDRMWqi/w400-h340/RosehipsToDrinkBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">This first recipe
is the grown-up version of rosehip syrup.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff4b4f;">Rosehip Cordial</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">“Made from ripe, red wild rosehips, this
refreshing drink is both sweet and tangy. Add some to chilled water for a refreshing
drink, drizzle it over bits of cake, or take it straight as a winter
pick-me-up.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><span style="mso-spacerun: yes;"> </span>* 700
g roses [i.e. rosehips] ripe<span style="mso-spacerun: yes;"> </span>* 1 L
boiling water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><span style="mso-spacerun: yes;"> </span>* 400
ml water<span style="mso-spacerun: yes;"> </span>* 1 1/3 cup sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">1. Top and tail the rosehips and chop them
roughly.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">2. Add the rosehips to the boiling water in a
saucepan and boil for 5-10 minutes. Allow it to cool and then strain through
muslin, twice.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">3. Add the remaining water to the pulp and
boil again for five minutes. Strain as before.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">4. Return the liquid to the rinsed saucepan and
boil until reduced to 1 litre. Stir in the sugar until dissolved.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">5. Leave to cool before transferring it to
sterilised bottles. Store in a cool place.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">–10 Servings.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Notes:</span></i><span style="color: #c00000;">
This recipe works well halved: 350 g rose hips, 500 mL boiling water, 200 mL
water, 2/3 cup sugar.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">The straining bag can be squeezed to extract
remaining liquid. Cook remaining syrup until it lightly coasts a spoon, like
thin cough syrup.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Source: Neko-Chan. <i>Australia’s Best Recipes</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Next is another drink, this time a tea,
made from dried hips.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff4b4f;">Rosehip Tea</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Dried rose hips need to be boiled about 10
minutes to make a tea of them; just pouring hot water over them results in a
fairly tasteless brew. Use 2 tablespoons per pint of water, boil covered. The
hips must expand, split, and let the water get at the soft seeds within. The
resulting tea may be pinkish, depending on the type of roses whose berries are
used. The hot tea is acid-tasting, but not as sharp as lemon juice. Some like
it sweetened. A half-teaspoon of dried mint may be added to give it a different
flavor. Purchased rosehips for tea you’ll find only the hardened dried shell of
the berry. Boil that 15 minutes for your tea.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source</span></i><span style="color: #c00000;">:
Paula Giese. <i>Wild Roses: Hips, Haws, Vitamin C</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><a href="http://www.kstrom.net/isk/food/wildrose.html">http://www.kstrom.net/isk/food/wildrose.html</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt;">Rosehip Jelly</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8Gd3HUQucKpqMp53n6b9v1MaxYztw-K93SYsDW52CJ9EYwrtK4Q9ZUDdO_a9EvPNOGrv8qH7at9e64ShLncopTqvdl1IgMT0d6GSK1h_nJ0IwM15C7eqEBd13fhPmLWCqyGlhUw2XrVPvNW37KupF8T8vj0ryb5ZgW5RS6JzstbFakH6zoUCwZ8LK7WZ/s676/ClassicRoseHipJelly-WI-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="560" data-original-width="676" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8Gd3HUQucKpqMp53n6b9v1MaxYztw-K93SYsDW52CJ9EYwrtK4Q9ZUDdO_a9EvPNOGrv8qH7at9e64ShLncopTqvdl1IgMT0d6GSK1h_nJ0IwM15C7eqEBd13fhPmLWCqyGlhUw2XrVPvNW37KupF8T8vj0ryb5ZgW5RS6JzstbFakH6zoUCwZ8LK7WZ/w400-h331/ClassicRoseHipJelly-WI-BKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">I’d opt for the
jelly rather than the drinks any time. Rosehip jelly is one of the best spreads
ever. I can never decide which is my favourite: rosehip jelly, japonica jelly, rose
petal jam, cape gooseberry jam, or home-made quince jelly. They’re all delicious,
but rosehips and japonicas have a delicacy that the others lack.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff4b4f;">Classic Rose Hip Jelly from
WI</span></b><span style="color: #c00000;"></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">“This classic Rose hip jelly comes from the
Women’s Institute Book of Preserves.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* 500 g ripe rose hips, stray leaves, stems
and flowers removed</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* 2 tablespoons lemon juice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* 1 kg crab or cooking apples, roughly
chopped, including cores, pips, skin</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* Caster sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Wash and drain the rose hips. Chop roughly
and put into a preserving pan with the lemon juice, apples and enough water to
just cover. Bring to a boil and simmer for about 30 minutes until soft. Mash
thoroughly to extract as much juice as possible.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Strain through a jelly bag or muslin-lined
nylon sieve, set over a large bowl. Do not press the fruit or squeeze the bag
as this will make the jelly cloudy. Leave until the dripping stops. This may
take several hours or even overnight.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Next, measure the liquid and return it to the
pan along with 450 g (1 lb) sugar for each pint (600 ml) of liquid. Stir well
over a low heat until the sugar has dissolved. Increase the heat and boil
rapidly for 5–10 minutes. Test your jam for a set — setting point is 105 C (220
F). If necessary, boil for a further minute then test again. Continue testing
at one-minute intervals, as necessary, until the jelly has reached setting
point. Remove the pan from the heat, skim off any scum and allow to cool
briefly.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Carefully pour into hot, sterilised jars.
Seal the jars and allow the jelly to cool completely before labelling and storing.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">–Makes: about 3 x 225 ml jars.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source:</span></i><span style="color: #c00000;">
<i>Allotment2Kitchen</i>, Friday, 8 October 2010,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><a href="http://allotment2kitchen.blogspot.com/2010/10/classic-rosehip-jelly.html">http://allotment2kitchen.blogspot.com/2010/10/classic-rosehip-jelly.html</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I’d choose the WI’s version, but here’s
another recipe that may be of interest. It comes from an English plant nursery
website. I was intrigued to see that it specifies the rose varieties. (The “wrinkle”
test is when you put a little of the mixture onto a cold plate, and if it’s started
to set it wrinkles up if you push it gently.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ly0gnTdZoeo1rgyXaTbGT5ZLRwMPQKwOxT0XxdbVKVXvaqzZnb_RSgvSu5WE2H42cMRoIEqwRrENcLEjXW0wtlke9ijmVcOCaZfd4ihopubRd4xgIOmKiFCh70Faqu2QGRveWynBQRIwf66Ly0oQkXk1uS2aRwV9Yxf3UwYk0srfyhIMCwiea76wmDpI/s634/HipsForJellyBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="491" data-original-width="634" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ly0gnTdZoeo1rgyXaTbGT5ZLRwMPQKwOxT0XxdbVKVXvaqzZnb_RSgvSu5WE2H42cMRoIEqwRrENcLEjXW0wtlke9ijmVcOCaZfd4ihopubRd4xgIOmKiFCh70Faqu2QGRveWynBQRIwf66Ly0oQkXk1uS2aRwV9Yxf3UwYk0srfyhIMCwiea76wmDpI/w400-h310/HipsForJellyBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff4b4f;">Rose Hip Jelly Recipe</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* Cluster Colourama or Trailblazer rose hips <span style="mso-spacerun: yes;"> </span>* Water<span style="mso-spacerun: yes;">
</span>* Jam sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Put the halved rose hips into a preserving
pan.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Cover with cold water, bring to the boil and
simmer until the hips are mushy. (You can also add a couple of chopped apples –
no need to peel or core them – to help with setting the jelly.)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Strain the liquid through a piece of muslin
or a jelly bag. Don't be tempted to squeeze the liquid out of the fruit as this
will cause your jelly to be cloudy.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">When all the liquid has passed through the
bag, measure the juice and put it into a clean pan.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Bring to the boil, add 1 lb (500 g) of sugar
for each pint (1/2 litre) of liquid, boil until setting point (105° C/220° F)
is reached. Use a jam thermometer or the “wrinkle” test to check.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Pour into clean warmed jars, and cover.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">Label, then store in a cool cupboard.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source:</span></i><span style="color: #c00000;">
<i>Victoriana Nursery Gardens</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><a href="https://www.victoriananursery.co.uk/Rose-Hip-Jelly-Recipe/">https://www.victoriananursery.co.uk/Rose-Hip-Jelly-Recipe/</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff4b4f; font-size: 14.0pt;">Soup from Rosehips?</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDgtAOhgZfUxBulXA1j-fhfnaZTPQLd5uJKWbccZTxi7XAkLuwqcSM137m8_xWoWGiCyS5DbYLuhhXw8-1VEOezMUoKRHdml8LpKqjIEzzc9LdfNrBAHrw_0sAP2lJXAO4u3A7voLlHISLs0jfGCisSdCYE0tM0JWgu1085Of4ZYxUruDnwvly23WnqlT/s630/SoundsSwedish-RosehipSoupBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="461" data-original-width="630" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqDgtAOhgZfUxBulXA1j-fhfnaZTPQLd5uJKWbccZTxi7XAkLuwqcSM137m8_xWoWGiCyS5DbYLuhhXw8-1VEOezMUoKRHdml8LpKqjIEzzc9LdfNrBAHrw_0sAP2lJXAO4u3A7voLlHISLs0jfGCisSdCYE0tM0JWgu1085Of4ZYxUruDnwvly23WnqlT/w400-h293/SoundsSwedish-RosehipSoupBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Yes, soup
from rosehips. The idea may strike you as odd if you’ve never encountered it before,
but fruit soups are very popular in Scandinavia. They make a <a href="https://www.atlasobscura.com/foods/blabarssoppa-bilberry-soup-vasaloppet-sweden">fruit
soup from bilberries</a>, there, too—the wild European cousins of the
blueberry. The author of this recipe gives us the following tips on picking and
storing rosehips for later use:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* Look for the largest rosehips that you can.
The best hips are large and round from <i>Rosa rugosa</i>, but it tends to be
only found in sandy coastal areas. I have to pick hedgerow hips which are
smaller and more fiddly.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* Only pick deep-red hips and leave yellow
and orange hips for picking later.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* Store rosehips in the freezer. It will make
them easier to prepare.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* If you can’t face scooping out the seeds
from the rosehips, then wash them, cover with water and bring the water to the
boil. Boil until soft, which can take anything from 20 minutes to an hour or
more. Whiz in a food processor and then pass through a fine sieve, keeping the
liquid and discarding the pulp.</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #c00000;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><a name="_Hlk99618315"><b><span style="color: #ff4b4f;">Rosehip
soup: Nyponsoppa</span><span style="color: #c00000;"></span></b></a></p>
<span style="mso-bookmark: _Hlk99618315;"></span>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* 600 g (4 cups)<span style="mso-spacerun: yes;"> </span>fresh rosehips<span style="mso-spacerun: yes;"> </span>* 2 litres (8 cups) water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* 100 g (1/2 cup) caster (superfine) sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">* 1 tbsp cornflour (cornstarch)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">1. Put on some good music and enlist as many
helpers as possible. Cut each rosehip in half then scoop out every trace of the
seeds and hairy bits. Keep the skins and discard the rest. This is a fiddly job
and takes some time.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">2. Put the skins in a pan, add the water,
bring to the boil and simmer for about 30 minutes until they are soft. Increase
the heat and boil steadily for 15 minutes to reduce the liquid.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">3. Whiz in a food processor and then strain
the liquid through muslin (cheesecloth) and return it to the pan. Add the
sugar.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">4. Blend the cornflour (cornstarch) with a little
of the liquid to form a runny paste. Slowly add the paste to the pan, stirring
all the time, then simmer for 10-15 minutes until slightly thickened.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">5. Serve warm or cold, garnished with <i>mandelbiskvier</i>
(almond macaroons) and crème fraîche or whipped cream.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">- If using dried rosehips, soak the rosehips
in cold water overnight.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;">- Try adding a tablespoon of orange juice and
some grated orange zest to each dish of soup.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c00000;">Source:</span></i><span style="color: #c00000;">
John Duxbury. <i>SwedishFood.com</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c00000;"><a href="http://www.swedishfood.com/swedish-food-recipes-desserts/217-rosehip-soup">http://www.swedishfood.com/swedish-food-recipes-desserts/217-rosehip-soup</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>That’s it for these unusual fruits. If you’ve
got these plants in your garden, why not stop rigorously dead-heading the roses,
and use some of the hips? And don’t let the japonica’s fruit go to waste!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ71QrrG2Qch0OgFmiRlPqbmkaYw3Gifo1mFSsabWx8s-RraL4OpajdjTYLyJK5-F9X2MqyJNEH0ps6XBOldWJxKWtWpZqDO3yQIZBVbMHh4_7AyaHh7QPeQg6nkm3zsfVNfYjatxShKkoAQsgSaIxQSuEUwX-tC4ntJa4ttSJTFb4LXZT4oPXACBe8DB/s740/TwoOfTheBest-Rose-JaponicaBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="740" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ71QrrG2Qch0OgFmiRlPqbmkaYw3Gifo1mFSsabWx8s-RraL4OpajdjTYLyJK5-F9X2MqyJNEH0ps6XBOldWJxKWtWpZqDO3yQIZBVbMHh4_7AyaHh7QPeQg6nkm3zsfVNfYjatxShKkoAQsgSaIxQSuEUwX-tC4ntJa4ttSJTFb4LXZT4oPXACBe8DB/w640-h498/TwoOfTheBest-Rose-JaponicaBKD.jpg" width="640" /></a></div><br /><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-10641001107733435362023-07-29T11:18:00.001+12:002023-07-29T11:21:38.943+12:00Spuds Again: Traditional Potato Recipes from "The Tea"<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE3BGEx89UPKALC05hBKbJ6Jc1-a6-pXAXeMW-rB9QKZ3F8Yj6QdvDOhtnwWVIDu6hhcLmBMObtaBC1eJku3a-bqFgfycui5UjoXzEfhS_vabScJzEUHMUF0YidFXf4WvY8_T_Iz50b1AlEgMsTlFbWXQxdiRqzcR1ENPyLneqCTTHmLzES0pbSmAFF_O/s648/00SpudsAgain-TradPotatoRecipesHDG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXE3BGEx89UPKALC05hBKbJ6Jc1-a6-pXAXeMW-rB9QKZ3F8Yj6QdvDOhtnwWVIDu6hhcLmBMObtaBC1eJku3a-bqFgfycui5UjoXzEfhS_vabScJzEUHMUF0YidFXf4WvY8_T_Iz50b1AlEgMsTlFbWXQxdiRqzcR1ENPyLneqCTTHmLzES0pbSmAFF_O/w640-h498/00SpudsAgain-TradPotatoRecipesHDG.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">In an earlier
blog post on <a href="https://whatweateaustralia-nz.blogspot.com/2022/11/the-humble-spud.html">potatoes</a>
I quoted a mad little poem about the vegetable. Here’s a longer poetic tribute
to the spud, which lists some of the traditional ways of serving potatoes in Anglo-American
cookery. The illustration (above) is by the author’s sister, Grace Gebbie
Drayton (formerly Wiederseim), the creator of the famous Campbell’s Soup Kids.</p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>THE TEA</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Mrs. I. Wrish Potato
will be pleased to see</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Her friends at a sociable
afternoon tea,</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">From four until six,
come one, come all</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Row twenty-five, by the
high garden wall.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">This invitation,
written neatly,</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">’Roused the potato
world completely.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">The clock struck four,
as each fair guest</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Appeared at the
function, neatly dressed.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><a name="_Hlk7259970"><span style="color: #833c0b;">Miss
Julienne, so slim, and tall</span></a></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">Came in the French-Fry’s carry-all,</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">While Mistress Potato au Gratin</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">Was so warm she had to use a fan.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">The Misses Sautéé were dainty and trim</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">In their new summer hats, with parsley-decked rim</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">They flirted in quite a Parisienne way</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">With Young Baked Potato, so stylish and gay.</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">Soon old multimillionaire Boileau Potate</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">Arrived in a motor, afraid he’d be late:</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">His daughter Miss Lyonnaise came with him too,</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7259970;"><span style="color: #833c0b;">Saying, “See you’re not late, so why get in a stew?”</span></span><span style="color: #833c0b;"></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><a name="_Hlk7260375"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>The gossips drank tea,</span></a></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7260375;"><span style="color: #833c0b;">Raised their hands and their eyes,</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7260375;"><span style="color: #833c0b;">When Gay Mashed Potato, for a surprise,</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7260375;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>Danced a jig
(quite risquee)</span></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="mso-bookmark: _Hlk7260375;"><span style="color: #833c0b;">With Miss B. Tato Kake,</span></span><span style="color: #833c0b;"></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">The company laughed
till their sides 'gan to ache.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Oh, ’twas quite a
success, said the guests, great and</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>small,</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">That afternoon tea, by
the high garden wall.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">(<a name="_Hlk7259571">Margaret
Gebbie Hays </a>(1874-1925). <i style="mso-bidi-font-style: normal;">Vegetable
Verselets for Humorous Vegetarians, by Margaret G. Hays; With Illustrations by
Grace G. Wiederseim</i>. Philadelphia and London, J.B. Lippincott Company, 1911)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 72.0pt; margin-right: 72.0pt; margin-top: 0cm; margin: 0cm 72pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><a href="https://archive.org/stream/vegetableversele00hays#page/n7/mode/2up">https://archive.org/stream/vegetableversele00hays#page/n7/mode/2up</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I decided it’d be fun to find the recipes referred
to. Some of them are still current stand-bys, some have gone out of fashion over
the last century. I’ve tried to give a classic version of each plus at least
one more modern one.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tbi3hI4T5z6Ya0vqnabJr_bpSHo1m1qYzS53ZhjhXefcL0hu5vlgmSR_-RBodtg32QYAT61TcXhWSt7vLxuQ2i2btV7Z1gMGCx3ibpCQ1gSg38A0a4QMmbdMSi3rAK3ltVgQygQuBwFPLWhnl40mT3kzr-sYtD2v0HSci3f2ngUAOy38PXwex_NF47vn/s697/00RecipesHeadingPOTATOES-TRAD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="188" data-original-width="697" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5tbi3hI4T5z6Ya0vqnabJr_bpSHo1m1qYzS53ZhjhXefcL0hu5vlgmSR_-RBodtg32QYAT61TcXhWSt7vLxuQ2i2btV7Z1gMGCx3ibpCQ1gSg38A0a4QMmbdMSi3rAK3ltVgQygQuBwFPLWhnl40mT3kzr-sYtD2v0HSci3f2ngUAOy38PXwex_NF47vn/w640-h172/00RecipesHeadingPOTATOES-TRAD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“Miss
Julienne, so slim, and tall</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">Came
in the French-Fry’s carry-all”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><span style="color: #833c0b;">“JULIENNE</span></b><span style="color: #833c0b;">... sliced
then cut into strips the length of a matchstick about 4-5cm (1 1/2 - 2in). With
root vegetables, this can be done on a mandolin slicer.” </span>(Jane Grigson. <i>Jane
Grigson's Vegetable Book</i>. Harmondsworth, England, Penguin, 1980, p.547-548).<span style="color: #833c0b;"> </span>The term’s a culinary buzz word these days—in fact,
it’s become a verb: we “julienne” everything. Jane Grigson suggests that “allumettes”
should be used to apply to potatoes rather than “julienne”: <b><span style="color: #833c0b;">“ALLUMETTES, PAILLES</span></b><span style="color: #833c0b;">,
meaning matchsticks or straws, usually refer to potatoes. Trim the potatoes to
neat bricks, then cut them into slices the thickness of a matchstick, and cut
the slices into even lengths of 4-5cm (1 1/2 - 2in).” </span>(<i>Ibid</i>,
p.548).<span style="color: #833c0b;"> </span>However, the poem indicates clearly
that by the beginning of the 20th century the term “julienne” was also used for
spuds.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Incidentally, a “carry-all” or carryall, is
not a tote bag! It was a 19th-century American carriage: “a light, four-wheeled
vehicle, usually drawn by a single horse and with seats for four or more
passengers. The word is derived by folk etymology from the French <i style="mso-bidi-font-style: normal;">cariole</i>.” (“Carryall”, <i>Wikipedia</i>)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>A lot has been written about the history of
the French fry or chip, and I’m not going to get into the rival claims for its
origin. The online article by Martin Earl, on <i>Thermoblog</i>, “<a href="https://blog.thermoworks.com/sides/homemade-french-fries-background-and-history/">Homemade
French Fries: Background and History</a>” isn’t bad as an introduction. He mentions
Escoffier, so here are the great man’s three versions of what we call chips or
French fries. The first is the julienne recipe: you can see he uses two of the
terms mentioned by Jane Grigson: “<i style="mso-bidi-font-style: normal;">pailles</i>”
(meaning straws: it’s a nominal adjective here, in the title), and then “julienne”
in the text:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">2219<b style="mso-bidi-font-weight: normal;">—POMMES DE TERRE PAILLES</b></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Cut the potatoes into a long, thin julienne;
wash them and thoroughly dry them on a piece of linen.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Put them into hot fat; and, at the end of a few
minutes, drain them in a frying-basket. Just before serving them, plunge them
afresh into smoking fat, that they may be very crisp; drain them on a piece of
linen, and salt them moderately.</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">2220<b style="mso-bidi-font-weight: normal;">—POMMES DE TERRE PONT-NEUF</b></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Trim the potatoes square, and cut them into
rods of half-inch sides. Plunge them into hot fat, and leave them there until
they are crisp outside and creamy in.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">This preparation represents the generic type
of fried potatoes.</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">2221<b style="mso-bidi-font-weight: normal;">—POMMES DE TERRE SOUFFLEES</b></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Trim the potatoes square, and carefully cut
them into slices one-eighth inch thick. Wash them in cold water; thoroughly dry
them, and put them into moderately hot fat. As soon as the potatoes are in it,
gradually heat the fat until they are cooked—which they are known to be when
they rise to the surface of the frying fat.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Drain them in the frying-basket, and at once
immerse them in fresh and hotter fat. This final immersion effects the puffing,
which results from the sudden contact with intense heat.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Leave the potatoes to dry; drain them on a
stretched piece of linen; salt them moderately, and dish them.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Auguste Escoffier (1846-1935). <i style="mso-bidi-font-style: normal;">A Guide to
Modern Cookery</i>. London, W. Heinemann, 1907</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="https://archive.org/details/cu31924000610117/page/n12">https://archive.org/details/cu31924000610117/page/n12</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>If you’re wondering why “Pont Neuf”, read
the article by Martin Earl mentioned above: he sees the second recipe as the
direct ancestor of the modern French fry. However, although in the third recipe
Escoffier seems to cut the potatoes into slices rather than chips, in fact its
method is closest to what the pundits of today recommend doing with chips or
French fries. Certainly the double-frying method has now become the standard
recommendation.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>By 1955, when Robin McDouall published his <i style="mso-bidi-font-style: normal;">Collins Pocket Guide to Good Cooking</i> (reissued
ten years later as <i style="mso-bidi-font-style: normal;">Robin McDouall’s Cookery
Book for the Greedy</i>), the twice-fried tradition for chips was well established.
The procedure is exactly the same as Gégé’s was when I was in Paris in 1973,
except that for the “hot deep fat” he used Végétaline. Gégé’s were the best chips
I’ve ever had—though having since realised that this fat was actually hydrogenated
coconut oil (the Australian “copha” or the New Zealand “Kremelta”), I now wouldn’t
touch the muck. (See the earlier blog article, <span style="mso-bidi-font-family: Arial;"><a href="http://katywiddopsblog.blogspot.com/2018/12/dreaming-of-white-christmas.html">Dreaming
of a White Christmas</a></span>, for the horrid truth about copha.) Here’s
Robin McDouall’s recipe:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Fried Potatoes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Cut some large potatoes lengthways into slices
half an inch thick. Then cut these again lengthways half an inch thick. Dry
them. Put them in a frying basket—not too many at a time—and fry them in hot deep
fat for about three minutes. Take them out and drain them on paper. Increase
the heat of the fat. Fry the potatoes again until they are golden brown. Dry
again. Season with salt and pepper.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Robin McDouall. <i style="mso-bidi-font-style: normal;">Robin McDouall’s Cookery
Book for the Greedy</i>. Harmondsworth, England, Penguin Books in association
with Michael Joseph, 1965</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>If you want fuller instructions—Robin McDouall
was firmly in the Escoffier tradition not only in his content but also in his assumption
that you had all the basics under your belt—here’s a modern recipe for English
chips by the TV cooks the Hairy Bikers. Actually, it probably goes too far in
spelling everything out—but it’s not the most verbose version available, by any
means! (The malt vinegar isn’t mandatory—as usual the Hairy Bikers were stressing
the down-home approach. Whether anybody at home in Britain ever rushed out and
bought a ruddy great chip fryer and/or a thermometer in the wake of the telly
programme and tried the recipe, as opposed to going down the chippy, is unknown.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5E5tQ6b8byrdDR9N6mfKDIb1HL6j5_CizXvMlbEj4ObQG09VfygrFjxxmpOFaKoKSWKOzdLkfTBWk7TTZC38TV8Dy337rsX9AhZ7uaBhfiYcnJXyVZ4PF0K0Ad6UJD9Y61wrOb3I9bUW51Ce4tcn4vrzJ3nvwoEyMw2hxdmxXxvYaS2CXKMrJ5ouR94mc/s850/BestChipsEverBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="590" data-original-width="850" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5E5tQ6b8byrdDR9N6mfKDIb1HL6j5_CizXvMlbEj4ObQG09VfygrFjxxmpOFaKoKSWKOzdLkfTBWk7TTZC38TV8Dy337rsX9AhZ7uaBhfiYcnJXyVZ4PF0K0Ad6UJD9Y61wrOb3I9bUW51Ce4tcn4vrzJ3nvwoEyMw2hxdmxXxvYaS2CXKMrJ5ouR94mc/w400-h278/BestChipsEverBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">The Best Chips You Have Ever Tasted</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“The secret of good chips is to cook them
twice at two different temperatures, so you will need a deep pan and a thermometer
for this recipe.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 4 large potatoes, preferably Maris Piper</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* sunflower oil, for deep frying</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">To
serve:</span></i><span style="color: #833c0b;"> * flaked sea salt<span style="mso-spacerun: yes;"> </span>* malt vinegar</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1. Peel the potatoes and cut lengthways into
roughly 1cm/1/2in slices. Cut each slice into fairly thick chips and rinse in a
colander under plenty of cold water to remove excess starch. (If you have time,
it's worth letting the chips soak in a bowl of cold water for several hours, or
overnight.) Pat dry with kitchen paper.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">2. Heat a deep, heavy-bottomed saucepan
half-full of the sunflower oil to 130C. It's important to use a cooking
thermometer and check the temperature regularly. Alternatively, use an electric
deep-fat fryer heated to 130C. (CAUTION: hot oil can be dangerous. Do not leave
unattended.)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">3. Using a large, metal, slotted spoon,
gently lower half the chips into the hot oil and stir carefully. Fry for ten
minutes, or until cooked through but not browned.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">4. Remove the chips from the pan with a
slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the
process with the remaining chips. (The chips can be left for several hours at this
stage.)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">5. When ready to serve, reheat the oil to 190C.
With a slotted spoon, lower all the par-cooked chips gently into the pan and cook
for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a
slotted spoon and drain on kitchen paper.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">6. Tip into a serving dish and sprinkle with
salt and vinegar to serve.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
“<span style="mso-bidi-font-style: italic;">The Hairy Bikers: Mums Know Best”</span>,
2010. <i>BBC Food</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="https://www.bbc.com/food/recipes/thebestchipsyouhavee_93121">https://www.bbc.com/food/recipes/thebestchipsyouhavee_93121</a></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"> </span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“While
Mistress Potato au Gratin</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">Was
so warm she had to use a fan”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">(The scansion
of this couplet was driving me nuts, but I finally worked out the emphasis: “While
<i style="mso-bidi-font-style: normal;">Mis</i>-tress Po-<i style="mso-bidi-font-style: normal;">ta</i>-to <i>au</i> Gra-TAN / Was <i style="mso-bidi-font-style: normal;">so</i>
warm she <i style="mso-bidi-font-style: normal;">had</i> to use a FAN.”)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Today dishes “au gratin” are inevitably
topped with cheese. Usually breadcrumbs are used as well. Modern definitions all
refer to these toppings. This wasn’t the original meaning of <i>“gratin”</i> at
all: the French <i>Wikipédia</i> explains that a <i>“gratin”</i> is merely a dish
baked in the oven so that it becomes topped with a fairly light, golden crust. The
grill or a salamander may be used to increase the browning. (“<a href="https://fr.wikipedia.org/wiki/Gratin">Gratin</a>”, <i>Wikipédi</i>a).</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Margaret Gebbie Hays uses “au Gratin” in
her poem, but the Americans also called the dish “scalloped potatoes”. This recipe
was published only three years after the rhyme. It’s interesting that at this early
period the cheese is optional:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Scalloped Potatoes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Butter a baking-dish, pare and slice potatoes
in small pieces.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Put into the dish with salt, pepper and a little
butter. Fill the dish with milk, sprinkle over the top cracker or bread crumbs,
and cheese, if you like it.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Bake in the oven for an hour and a half or
two hours.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Lydia Maria Gurney. <i style="mso-bidi-font-style: normal;">The Things Mother
Used To Make: A Collection of Old Time Recipes, Some Nearly One Hundred Years Old
and Never Published Before</i>. New York, Frank A. Arnold, 1914</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Over
the years the term “au gratin” gradually became synonymous with “cheese-topped.”
(You’ll find an example of this misuse of the term later, in the section on
baked potatoes.) Most sources claim that the potato dish, <i style="mso-bidi-font-style: normal;">Gratin dauphinois</i>, is the type species of the gratin and, again, most
of them insist on the cheese. However, some earlier recipes didn’t use cheese
in it.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>By the
mid-1960s we find that cheese seems to have become standard: this next recipe,
which does add cheese, claims to be the real thing:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0mXIh4F230N1IoiKAxLcqbUgPXqBM_SLrMKse390JPHyPD5oK7E5_ETbyTThL3QJpUMGe6zFUrZCKZJDAeIaxiXfwtd6lStsrLhb0VSjoMPypR5DWyqFXIN4yhi4gqlwAqXCreIPasiOrsEId_4RtoYVYmPqsVnpfJgsYFWxaecUZM8EWGENctq78R8N/s638/GratinDauphinoisBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="638" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0mXIh4F230N1IoiKAxLcqbUgPXqBM_SLrMKse390JPHyPD5oK7E5_ETbyTThL3QJpUMGe6zFUrZCKZJDAeIaxiXfwtd6lStsrLhb0VSjoMPypR5DWyqFXIN4yhi4gqlwAqXCreIPasiOrsEId_4RtoYVYmPqsVnpfJgsYFWxaecUZM8EWGENctq78R8N/w400-h325/GratinDauphinoisBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Le gratin dauphinois:</span></i><span style="color: #833c0b;"> Potatoes Baked With Cream</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“A golden potato dish to serve with grills
and casseroles.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>… “Happily
all the authorities on the great regional dishes of France give recipes for it
and are agreed on the basic ingredient of thinly sliced potatoes arranged in
layers in a thickly buttered garlic rubbed shallow dish and that the gratin
should be dotted with butter before being baked in a slow oven until the
potatoes are soft and creamy.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">*1 1/4 lb [580-600g] waxy potatoes, peeled<span style="mso-spacerun: yes;"> </span>* 1 1/2 oz [40g] butter</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 2 oz [50-60g] Gruyere cheese, grated<span style="mso-spacerun: yes;"> </span>* 1/2 pint [300 ml] single cream</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* small clove garlic, crushed (optional)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* salt, pepper and grated nutmeg</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Slice the potatoes 1/8-inch [3 to 4mm] thick
or less (the mandoline will do this rapidly) and soak in cold water. When required
drain and dry the potatoes on a cloth.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Mix the butter and garlic (if used) and use a
third to grease a shallow ovenproof dish. Spread half the potatoes over the
bottom, and sprinkle with the seasonings and half the cheese. Dot with half the
remaining butter. Arrange remaining potato slices evenly on top, sprinkle with
seasonings and cheese, and pour the cream over. Dot with remaining butter.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Cook in a pre-heated slow oven (310°F [160 C]),
for about 4 hours, until potatoes are creamy and surface golden.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Mary Reynolds. <i style="mso-bidi-font-style: normal;">French Cooking for Pleasure</i>.
London, Hamlyn, 1966</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>In
1980 <i style="mso-bidi-font-style: normal;">Jane Grigson’s Vegetable Book</i> has
a recipe which uses cheese, but also another without it which, being a food historian
as well as a cook, she presents as more authentic. She gives the general instructions
for a gratin first, in the one with cheese; then she writes: </p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Gratin dauphinois</span></i></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“This is the version given by Edouard de Pomiane,
said to be the ‘correct’ thing as it contains neither eggs nor cheese. He adds
a teaspoon of flour to the cream to prevent it separating: other chefs have
added a little water instead. The top browns on its own, without the assistance
of bread-crumbs or grated cheese.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 3/4
kg (1 1/2 lb) potatoes, peeled, sliced thinly</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 4
cloves garlic, finely chopped</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* scant
1/2 litre (3/4 pt) boiling milk</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 200
ml (7 fl. oz) double cream mixed with 1 teaspoon flour</span></p>
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<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 5"/>
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<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Cook for 50 minutes at 200°C/400°F/Gas Mark 6
then raise the heat to complete the browning.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Jane Grigson. <i style="mso-bidi-font-style: normal;">Jane Grigson's Vegetable
Book</i>. Harmondsworth, England, Penguin, 1980</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"> </span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14.0pt;">“The
Misses Sautéé were dainty and trim</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14.0pt;">In
their new summer hats, with parsley-decked rim</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14.0pt;">They
flirted in quite a Parisienne way…”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Sautéed potatoes
done the “Parisienne way” correlate, I think, with this “French Fashion” recipe
of Mrs Beeton’s for fried potatoes, which uses sliced potatoes. If you sauter something
it should only be shallow-fried, as here:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">FRIED POTATOES (French Fashion).</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1142. INGREDIENTS.—Potatoes, hot butter or
clarified dripping, salt.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Mode</span></i><span style="color: #833c0b;">.—Peel and cut the potatoes into thin slices, as nearly
the same size as possible; make some butter or dripping quite hot in a
frying-pan; put in the potatoes, and fry them on both sides of a nice brown. When
they are crisp and done, take them up, place them on a cloth before the fire to
drain the grease from them, and serve very hot, after sprinkling them with
salt. These are delicious with rump-steak, and, in France, are frequently
served thus as a breakfast dish. The remains of cold potatoes may also be sliced
and fried by the above recipe, but the slices must be cut a little thicker.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Time</span></i><span style="color: #833c0b;">.—Sliced raw potatoes, 5 minutes; cooked potatoes, 5 minutes.
<i style="mso-bidi-font-style: normal;">Average cost</i>, 4s. per bushel. <i style="mso-bidi-font-style: normal;">Sufficient,</i>—6 sliced potatoes for 3
persons. <i style="mso-bidi-font-style: normal;">Seasonable</i> at any time.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Isabella Beeton. <i style="mso-bidi-font-style: normal;">The Book of Household
Management</i>. [London], S.O. Beeton, 1861</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>More than a century and a half later we
find the method is still current. Because the potatoes are boiled first in this
2014 version, it’s easier to ensure they’re cooked through after frying. The recipe
still sprinkles salt, though here it’s the newly trendy “flaky sea salt”. The only
addition is the rosemary:</p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8FF1m4B8BYjXhWJDd4cvW4ws7Jq9Th2cVqhwXCc4bunfNnpCgukJP9sqLeCwbPpB6fZ3q3JC7k4WpIHT7NcJoOX2S4MZnZ8BrpMus7zv1FjqVzMg64w9E0gc6d9jWAS963LSzWvW3GL2-NW8xa2q8ZsOlFM45KPUL8AXRtdrCSDuFkmPnds_HLxTOYNm/s850/SautePotatoes-SeaSaltRosemaryBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="834" data-original-width="850" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8FF1m4B8BYjXhWJDd4cvW4ws7Jq9Th2cVqhwXCc4bunfNnpCgukJP9sqLeCwbPpB6fZ3q3JC7k4WpIHT7NcJoOX2S4MZnZ8BrpMus7zv1FjqVzMg64w9E0gc6d9jWAS963LSzWvW3GL2-NW8xa2q8ZsOlFM45KPUL8AXRtdrCSDuFkmPnds_HLxTOYNm/w400-h393/SautePotatoes-SeaSaltRosemaryBKED.jpg" width="400" /></a></div><br /><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Sauté Potatoes With Sea Salt & Rosemary</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“There are few sides as simple and perfect as
pan-fried spuds - the secret is boiling the potatoes in their skins before
frying until golden.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 6 even-sized medium potatoes (about 700g)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 2 tsp chopped rosemary <span style="mso-spacerun: yes;"> </span>* generous sprinkling flaky sea salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 2 tablesp rapeseed [canola] oil<span style="mso-spacerun: yes;"> </span>* 2 tablesp olive oil</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1. Put the whole unpeeled potatoes in a pan
of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can
be done several hours ahead.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">2. When ready to serve, strip the skins from
the potatoes, then cut them into thick slices. Heat the oils together in a very
large non-stick frying pan. Add the potatoes in a single layer if there is room,
and cook for 10-15 mins, turning them frequently with a fish slice until they
are golden and crispy. Sprinkle with the rosemary and flaky salt, then serve.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">–Serves 4</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Sara Buenfeld, <i style="mso-bidi-font-style: normal;">Good Food Magazine</i>,
December 2014. <i>BBC Good Food,</i></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="https://www.bbcgoodfood.com/recipes/saute-potatoes-sea-salt-rosemary">https://www.bbcgoodfood.com/recipes/saute-potatoes-sea-salt-rosemary</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">This is a
lovely recipe, and not hard to do. There are two points to note before you plunge
into it. Firstly, rosemary is a woody herb, so use the most tender leaves from the
tips of the sprigs. Secondly, if you leave the spuds sitting with their skins
on, they’ll be harder to peel than if you slip the skins off while they’re still
hot. (Or you could leave them on.)</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“They
flirted in quite a Parisienne way</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">With
Young Baked Potato, so stylish and gay”</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;"> </span></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">BAKED POTATOES.</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1136. INGREDIENTS.—Potatoes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Mode</span></i><span style="color: #833c0b;">.—Choose large potatoes, as much of a size as possible; wash
them in lukewarm water, and scrub them well, for the browned skin of a baked
potato is by many persons considered the better part of it. Put them into a
moderate oven, and bake them for about 2 hours, turning them three or four times
whilst they are cooking. Serve them in a napkin immediately they are done, as,
if kept a long time in the oven, they have a shrivelled appearance. Potatoes
may also be roasted before the fire, in an American oven; but when thus cooked,
they must be done very slowly. Do not forget to send to table with them a piece
of cold butter.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Time</span></i><span style="color: #833c0b;">.—Large potatoes, in a hot oven 1-1/2 hour to 2 hours; in
a cool oven, 2 to 2-1/2 hours. <i style="mso-bidi-font-style: normal;">Average
cost</i>, 4s. per bushel. <i style="mso-bidi-font-style: normal;">Sufficient</i>.—Allow
2 to each person. <i style="mso-bidi-font-style: normal;">Seasonable</i> all the
year, but not good just before and whilst new potatoes are in season.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Isabella Beeton. <i style="mso-bidi-font-style: normal;">The Book of Household Management</i>.
[London], S.O. Beeton, 1861</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Baked potatoes have remained popular ever
since Mrs Beeton gave her readers those instructions. A favourite method has been
to bake as she describes, then mash up the potato’s fluffy inside with additions
to taste, pop back in the shell and brown in the oven. The simple recipe below is
from an American book that’s over 100 years old: it’s still doable and yummy for
today’s family dinner—and still done, as the illustration indicates: it’s from
a version given nearly another 100 years after that, “<a href="https://www.peta.org/living/food/twice-baked-potatoes/">Twice Baked
Potatoes</a>”.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPbBS0NS-at_xKapucNn3iwtnBWSKXerNs7-xUednIEl1d5gGi6vuxQX0AHYG1EZu749e47TpIFwRl3rkC22dQDsmjuhCfzMz94eANp72YSlkevuFn2kGluUvOBwAnlhC_wZZtBo43zab-Ip-f1MU362sHeUw2pykwiq_oAMPMs2GHPMCz-crkadZG5xD/s706/DeliciousStuffedBakedPotatoBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="705" data-original-width="706" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPbBS0NS-at_xKapucNn3iwtnBWSKXerNs7-xUednIEl1d5gGi6vuxQX0AHYG1EZu749e47TpIFwRl3rkC22dQDsmjuhCfzMz94eANp72YSlkevuFn2kGluUvOBwAnlhC_wZZtBo43zab-Ip-f1MU362sHeUw2pykwiq_oAMPMs2GHPMCz-crkadZG5xD/w400-h400/DeliciousStuffedBakedPotatoBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Delicious Stuffed Baked Potatoes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Bake six potatoes, or enough for family. When
done, set away to cool slightly. Cut off a small piece, scoop out the inside,
mash, add butter, salt, and milk, also tiny bits of parsley, if liked.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Fill the shells with this mixture, put back
in the oven and bake until brown.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Lydia Maria Gurney. <i style="mso-bidi-font-style: normal;">The Things Mother
Used To Make: A Collection of Old Time Recipes, Some Nearly One Hundred Years
Old and Never Published Before</i>. New York, Frank A. Arnold, 1914</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I
chose this next recipe partly because it’s an Australian example of the “stuffed”
or re-filled baked potato, and partly because it illustrates how the term <i style="mso-bidi-font-style: normal;">“au gratin”</i> had come to mean any baked
dish topped with cheese:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Stuffed Potatoes au Gratin, Suitable for Luncheon or Tea</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* Six potatoes<span style="mso-spacerun: yes;"> </span>*1 oz. [25-30 g] butter <span style="mso-spacerun: yes;"> </span>* 3 to 4 tablesp grated cheese</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* salt <span style="mso-spacerun: yes;"> </span>* cayenne<span style="mso-spacerun: yes;">
</span>* half teacup milk</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Choose good, sound potatoes of medium size,
wash them well, then dry and prick with a fork or skewer. Bake in oven till done,
1 to 1 1/2 hours or longer, according to size. To tell if done, press with the
thumb and finger. Cut a slice off top of each potato, then scoop out centre without
breaking the skins. Mash the potato. Heat the milk and butter, add to the
potato with the cheese and seasonings. Beat till smooth and creamy. Refill
cases with the mixture, piling high. Sprinkle over grated cheese. Replace in a
hot oven and leave till thoroughly <a name="_Hlk7351372">heated and nicely browned.</a></span></p>
<span style="mso-bookmark: _Hlk7351372;"></span>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
A. L. Sharman, in <i style="mso-bidi-font-style: normal;">Green and Gold Cookery
Book: Containing Many Good and Proved Recipes</i>. 15th ed. (rev.), Adelaide,
R.M. Osborne, [1949?]</span></p><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"> </span> <br /></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“Soon
old multimillionaire Boileau Potate</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">Arrived
in a motor, afraid he’d be late”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">I’d say “Boileau
Potate” only means boiled potato. So here are Isabella Beeton’s very full instructions:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">TO BOIL POTATOES IN THEIR JACKETS.</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1138. INGREDIENTS.—10 or 12 potatoes; to each
1/2 gallon of water, allow 1 heaped tablespoonful of salt.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Mode</span></i><span style="color: #833c0b;">.—To obtain this wholesome and delicious vegetable cooked
in perfection, it should be boiled and sent to table with the skin on. In
Ireland, where, perhaps, the cooking of potatoes is better understood than in
any country, they are always served so. Wash the potatoes well, and if necessary,
use a clean scrubbing-brush to remove the dirt from them; and if possible,
choose the potatoes so that they may all be as nearly the same size as possible.
When thoroughly cleansed, fill the saucepan half full with them, and just cover
the potatoes with cold water, salted in the above proportion: they are more
quickly boiled with a small quantity of water, and, besides, are more savoury
than when drowned in it. Bring them to boil, then draw the pan to the side of the
fire, and let them simmer gently until tender. Ascertain when they are done by
probing them with a fork; then pour off the water, uncover the saucepan, and
let the potatoes dry by the side of the fire, taking care not to let them burn.
Peel them quickly, put them in a very hot vegetable-dish, either with or
without a napkin, and serve very quickly. After potatoes are cooked, they
should never be entirely covered up, as the steam, instead of escaping, falls
down on them, and makes them watery and insipid. In Ireland they are usually
served up with the skins on, and a small plate is placed by the side of each
guest.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Time</span></i><span style="color: #833c0b;">.—Moderate-sized potatoes, with their skins on, 20 to 25
minutes after the water boils; large potatoes, 25 minutes to 3/4 hour, or
longer; 5 minutes to dry them. <i style="mso-bidi-font-style: normal;">Average
cost</i>, 4s. per bushel. <i style="mso-bidi-font-style: normal;">Sufficient</i>
for 6 persons. <i style="mso-bidi-font-style: normal;">Seasonable</i> all the
year, but not good just before and whilst new potatoes are in season.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Isabella Beeton. <i style="mso-bidi-font-style: normal;">The Book of Household
Management</i>. [London], S.O. Beeton, 1861</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Oddly,
the mid-1890s’ <i style="mso-bidi-font-style: normal;">The Art Of Living in
Australia,</i> which usually follows Mrs Beeton pretty closely on basic recipes,
tells you to peel the spuds. However, if they’re new potatoes, you don’t. Today
we’d eat them in their skins but otherwise we could use Mrs Wicken’s directions:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_ypcBPwQa2xrTaPMnxOe3BcB2DhiBK0AJ7PWDEUR3qAxsuS7q1X1gc9RY6L1PmxrlvIXhWNVAupWxJJwAdAF-SZwsVWIIENxJbSg3Ux2kpWk972zdIimm9ezlZLDFlztPoHlzO5kQ5WEq8IfUTUNO5Rf8b0Z5q5wg2rDJbIOy2ljHaCpw2PP_Wn-9ZWz/s896/BoiledPotatoes-New-ChivesBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="896" data-original-width="850" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_ypcBPwQa2xrTaPMnxOe3BcB2DhiBK0AJ7PWDEUR3qAxsuS7q1X1gc9RY6L1PmxrlvIXhWNVAupWxJJwAdAF-SZwsVWIIENxJbSg3Ux2kpWk972zdIimm9ezlZLDFlztPoHlzO5kQ5WEq8IfUTUNO5Rf8b0Z5q5wg2rDJbIOy2ljHaCpw2PP_Wn-9ZWz/w380-h400/BoiledPotatoes-New-ChivesBKED.jpg" width="380" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">To Boil New Potatoes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">New potatoes may be either scraped while raw,
or peeled after boiling; they are a better flavour if cooked in their skins. In
either case they should be well washed in cold water, plunged into boiling
water seasoned with salt and a sprig of mint, and boiled quickly until a fork
will go through easily; then strain off the water, dry, and serve.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Philip E. Muskett and Mrs H. Wicken. <i style="mso-bidi-font-style: normal;">The
Art of Living in Australia, by Philip E. Muskett; Together With Three Hundred
Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken</i>.
London, Eyre and Spottiswoode, [1894]</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"> </span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“His
daughter Miss Lyonnaise came with him too,</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">Saying,
‘See you’re not late, so why get in a stew?’”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">“Lyonnaise” must
have been a current term back in the early 20th century, but I’d never seen it:
I didn’t have a clue what style of dish this was. However, after checking Escoffier’s
recipes I realised it must mean with sautéed onions. It also refers to an onion
sauce: the <i style="mso-bidi-font-style: normal;">Répertoire de la cuisine</i> (first
published 1914) explains under “Sauces”:</p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“<b style="mso-bidi-font-weight: normal;">Lyonnaise</b>.—Onions
partly fried in butter, moistened with white wine and vinegar, reduced and mixed
with half-glaze, pass through tammy cloth.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Louis Saulnier. <i style="mso-bidi-font-style: normal;">Le répertoire de la
cuisine</i>. Standard ed. London, Leon Jaggi & Sons, [1960?]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Here’s
Escoffier’s classic recipe for the “Miss Lyonnaise” potato dish:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">2227—<b style="mso-bidi-font-weight: normal;">POMMES DE TERRE A LA LYONNAISE</b></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Cut some peeled and plain-boiled potatoes into
roundels, and toss these in butter in a frying-pan. Likewise toss some sliced
onions in butter, the quantity of the former measuring one-fourth of that of
the potatoes. When the onions are of a nice golden colour, add them to the <i style="mso-bidi-font-style: normal;">sautéd</i> potatoes; season with salt and
pepper; <i style="mso-bidi-font-style: normal;">sauté</i> the two products
together for a few minutes, that they may mix thoroughly, and dish them in a
timbale with chopped parsley.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Auguste Escoffier (1846-1935). <i style="mso-bidi-font-style: normal;">A Guide to
Modern Cookery</i>. London, W. Heinemann, 1907</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>“Lyonnaise”
potatoes, that is, with onions sautéed in butter, also crop up at this period in
Janet Ross’s <i style="mso-bidi-font-style: normal;">Leaves From Our Tuscan
Kitchen</i> (published 1899 and 1900) in the form “Potatoes ‘<i>alla Lionese’</i>”.
Janet Ross wasn’t a cook: she had a French-trained chef, and it’s his recipe:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In 1955 Robin McDouall’s recipe “Pommes sautées
Lyonnaise” in his <i style="mso-bidi-font-style: normal;">Collins Pocket Guide to
Good Cooking</i>, and again in 1965 in the reissued edition under the title <i style="mso-bidi-font-style: normal;">Robin McDouall’s Cookery Book for the Greedy,</i>
is almost exactly the same as Escoffier’s. However, it seems to be a dish that has
since gone out of style. It’s certainly not part of today’s popular home-cooked
repertoire in the same way as baked potatoes are.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“The
gossips drank tea,</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">Raised
their hands and their eyes,</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">When
Gay Mashed Potato, for a surprise,</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">Danced
a jig (quite risquee)”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">(It does rhyme,
if you pronounce “risquee” as “ris-KEE”, not “ris-KAY”.) And here’s that masher
Gay Mashed Potato himself, by Grace Gebbie Drayton (Wiederseim), from <i style="mso-bidi-font-style: normal;">Vegetable Verselets</i>:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5FsyyCWnsn889iMjc2jx8wZf73vKlsSyVLWjlNXpyOlRR4XFn1ZnGhvVvnHkZCizZRkvR4sWAMY5UIizooV7p09aB19Xs1l4gk-EUbROtT5DunlGRg9GMIGiHABjkMUybWMy7GgDvOCT0Ye5d2Gw_l4hqUNNX-74-EBKSI4jCVEZ52vHDyiq0xgqiPAr/s504/GayMashedPotatoBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5FsyyCWnsn889iMjc2jx8wZf73vKlsSyVLWjlNXpyOlRR4XFn1ZnGhvVvnHkZCizZRkvR4sWAMY5UIizooV7p09aB19Xs1l4gk-EUbROtT5DunlGRg9GMIGiHABjkMUybWMy7GgDvOCT0Ye5d2Gw_l4hqUNNX-74-EBKSI4jCVEZ52vHDyiq0xgqiPAr/w349-h400/GayMashedPotatoBKED.jpg" width="349" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Naturally Mrs Beeton has instructions for
mash:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">MASHED POTATOES.</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1145. INGREDIENTS.—Potatoes; to every lb. [450
g] of mashed potatoes allow 1 oz. [25-30 g] of butter, 2 tablespoonfuls of milk,
salt to taste.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Mode</span></i><span style="color: #833c0b;">.—Boil the potatoes in their skins; when done, drain them,
and let them get thoroughly dry by the side of the fire; then peel them, and,
as they are peeled, put them into a clean saucepan, and with a large fork beat
them to a light paste; add butter, milk, and salt in the above proportion, and
stir all the ingredients well over the fire. When thoroughly hot, dish them lightly,
and draw the fork backwards over the potatoes to make the surface rough, and
serve. When dressed in this manner, they may be browned at the top with a
salamander, or before the fire. Some cooks press the potatoes into moulds, then
turn them out, and brown them in the oven: this is a pretty mode of serving,
but it makes them heavy. In whatever way they are sent to table, care must be
taken to have them quite free from lumps.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Time</i>.—From 1/2 to 3/4 hour to boil the potatoes.
<i style="mso-bidi-font-style: normal;">Average cost</i>, 4s. per bushel. <i style="mso-bidi-font-style: normal;">Sufficient,</i>—1 lb. of mashed potatoes for
3 persons. <i style="mso-bidi-font-style: normal;">Seasonable</i> at any time.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Isabella Beeton. <i style="mso-bidi-font-style: normal;">The Book of Household
Management</i>. [London], S.O. Beeton, 1861</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Mashed potatoes were extremely popular in the
19th century, lending themselves to all sorts of elegant presentations. Here,
in an illustration from <i style="mso-bidi-font-style: normal;"><a href="https://archive.org/details/b20392758/page/n4">The Book of Household Management</a></i>
on the Internet Archive, we see Mrs Beeton serving them with some daintily
arranged chops: “Mutton Cutlets and Mashed Potatoes” is the dish marked W at
lower left:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq720e60cXK-2R6fpo5_z_RTtnGtQaeNhLc8mdiCl-GuLowAXqMu1K0qYf3ILl9eYMgP8Ywotq8Y8TxLMHdl1sPu_NlggAAMlBxkMcm-QUXGthGjLp5mJFNXulBrfGGqQZUl8pKZ0wqy6nvnqYVi1njn8HstRs-hY0fUW0-UgFJX5hjr9ba0qYfaHX2e2i/s709/MrsBeeton-ModernModeServingBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="628" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq720e60cXK-2R6fpo5_z_RTtnGtQaeNhLc8mdiCl-GuLowAXqMu1K0qYf3ILl9eYMgP8Ywotq8Y8TxLMHdl1sPu_NlggAAMlBxkMcm-QUXGthGjLp5mJFNXulBrfGGqQZUl8pKZ0wqy6nvnqYVi1njn8HstRs-hY0fUW0-UgFJX5hjr9ba0qYfaHX2e2i/w354-h400/MrsBeeton-ModernModeServingBKED.jpg" width="354" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Mash of course has never dropped out of fashion,
though I think during the 20th century its popularity waned in America. In
Britain, Australia and New Zealand it remains a favourite. More latterly cooks have
added some innovations: in the 1990s the British TV detective series <i style="mso-bidi-font-style: normal;">Pie In the Sky</i> celebrated, amongst other
dishes, the mashed potato: the combo with olive oil and garlic got a special
mention. Try it, it’s delish! I also love mashed spuds with olive oil, a good
amount of smoked paprika (about 1/2 teaspoon per helping) and a sprinkle of
dried marjoram.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">“Danced
a jig (quite risquee)</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #ff5c01; font-size: 14pt;">With
Miss B. Tato Kake”</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">I initially assumed
that Margaret Gebbie Hays’s potato cakes would be a savoury vegetable dish, but
on investigation I don’t think they were, in those days: they were just plain. In
America potato cakes of whatever variety could be eaten as a breakfast dish in
the 19th and early 20th centuries, quite possibly served with syrup, just as the
surviving starchy dishes like pancakes and waffles still are today, but they
were also intended to be eaten with meat.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><a name="_Hlk99360186"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b; font-size: 14pt;">American Potato Cakes</span></b></a><span style="mso-bookmark: _Hlk99360186;"><span style="font-size: 14pt;"></span></span></p>
<span style="mso-bookmark: _Hlk99360186;"></span>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYONf-1JDNjCr5Bu57YwnQcjQxNEkb0bwcjXVFlztLD6tBKNrkRxc6LHGYQGA8YxjtfSgIU5X4UWpwCTSSn_rYFkEQST-xOkNnQ26aLOlImxidARdS6s4okCCpUJSup5iJNfFlVCVFnrv1m4cp6qHzp_ZDwf5NXqW6yj-mOlLsHO_Nmux6k2ny6CxpyHU/s666/PotatoCakeOrHashBrownBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="666" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYONf-1JDNjCr5Bu57YwnQcjQxNEkb0bwcjXVFlztLD6tBKNrkRxc6LHGYQGA8YxjtfSgIU5X4UWpwCTSSn_rYFkEQST-xOkNnQ26aLOlImxidARdS6s4okCCpUJSup5iJNfFlVCVFnrv1m4cp6qHzp_ZDwf5NXqW6yj-mOlLsHO_Nmux6k2ny6CxpyHU/w400-h380/PotatoCakeOrHashBrownBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Even in early
times two different strands of American potato cakes are discernible, one more scone-like,
the other more patty-like. Today, the patty type seems to have largely taken
over, in the form of “hash browns.” The early American recipes below are sourced
from the wonderful collection of old cookbooks at the <i>Feeding America</i>
website: the Gebbie sisters Margaret and Grace would have been familiar with at
least one or two of them.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes </span></b><span style="color: #833c0b;">[1873]</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Two pounds of mashed potatoes; two
tablespoonsful of butter, and a little salt; two pounds of flour; stir in milk
enough to make a batter; put in one half teacupful of yeast. Set before the
fire to rise; when light, bake in cakes the size of a muffin.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Source: <i style="mso-bidi-font-style: normal;">Presbyterian
Cook Book, Compiled by the Ladies Of The First Presbyterian Church, Dayton,
Ohio</i>. Dayton, Ohio: Oliver Crook, c1873.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_29.cfm">http://digital.lib.msu.edu/projects/cookbooks/html/books/book_29.cfm</a></span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes</span></b><span style="color: #833c0b;">
[1877] Version 1</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Mix thoroughly with cold, mashed potatoes left
from dinner, the well-beaten yolk of an egg; make into cakes as you would
sausages, place in skillet with a tablespoon hot ham or beef drippings, cover tightly
and, in five minutes, when lower side is browned, turn, remove cover, fry until
the other side is a nice brown; serve hot. Make up after dinner ready for
frying for breakfast.</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes</span></b><span style="color: #833c0b;"> [1877]
Version 2</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Grate eight raw Irish potatoes, add salt, two
well-beaten eggs, and half cup flour, roll in cakes with a spoon, and fry in
butter.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Susie Nixon, Selma, Alabama, <i>in</i> Estelle Woods Wilcox. <i style="mso-bidi-font-style: normal;">Buckeye Cookery, And Practical Housekeeping:
Compiled From Original Recipes</i>. Minneapolis, Minn., Buckeye Publishing Co.,
1877</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_33.cfm">http://digital.lib.msu.edu/projects/cookbooks/html/books/book_33.cfm</a></span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="color: #833c0b;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes </span></b><span style="color: #833c0b;">[1899]<b style="mso-bidi-font-weight: normal;"></b></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Is made just as the pancakes [below], only
baked in the oven in a long cake pan with plenty of butter or drippings under and
above. Nice with meat sauce.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato
Pancakes.</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Pare large potatoes, the night previous, if
you intend them for breakfast, and lay them in cold water over night. Grate
them in the morning and pour off all the water you can. Salt liberally, add a
large spoonful of flour and a few eggs, beaten together. …</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
<i style="mso-bidi-font-style: normal;">“Aunt Babette's” Cook Book: Foreign and
Domestic Receipts for the Household</i>. Cincinnati, Block Publishing and Print
Co., c1889</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_41.cfm">http://digital.lib.msu.edu/projects/cookbooks/html/books/book_41.cfm</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>American potato cakes of this early vintage
might be baked in the oven (1873, 1899). They must have been popular with many
sections of the population: while the 1873 recipe is from a Presbyterian cookbook,
the 1899 one is a Jewish one, but they take the same basic approach.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Or
they might be fried in the pan, or presumably on the griddle (1877, versions 1
& 2). These two <i style="mso-bidi-font-style: normal;">Buckeye Cookery</i> recipes
would have been widely used: the book <span style="color: #833c0b;">“was the
great mid-American cookbook of its day. … It was also issued as the Dixie Cook
Book, to reach a southern audience. It was published in German to reach the
largest ethnic group in the Upper Midwest. An edition was published almost
every year in Dayton, Atlanta, Denver, Chicago and St. Paul as well as many in
Minneapolis. At least thirty different printings have been recorded. As early
as 1880, the title page indicated ‘Eightieth Thousand.’ … Why was the book so
popular? Clearly, it met the needs of thousands of women looking for advice on
how to feed their families and manage their households.” </span>(<a href="http://digital.lib.msu.edu/projects/cookbooks/html/books/book_33.cfm">Feeding
America</a>)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bcNrvfnLzRf7VWerwJFW1V8eoJpn4g1kTd9VbsJn7qKWqgWcOoyDZ7lSlVXZ7m4VlTaxcXaO9KPiy9tffOhitj4uT86FVvVWb7h_wsTFxKJWmdp1v1QEQ-n3uun_CVr7XbRkEWcnA-yBE67zlFOhIFN9h7_hVubeUKKk0Qx1TIELbynQjOjTGH8aid58/s660/ShreddedHashBrownsBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="632" data-original-width="660" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6bcNrvfnLzRf7VWerwJFW1V8eoJpn4g1kTd9VbsJn7qKWqgWcOoyDZ7lSlVXZ7m4VlTaxcXaO9KPiy9tffOhitj4uT86FVvVWb7h_wsTFxKJWmdp1v1QEQ-n3uun_CVr7XbRkEWcnA-yBE67zlFOhIFN9h7_hVubeUKKk0Qx1TIELbynQjOjTGH8aid58/w400-h383/ShreddedHashBrownsBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The
second recipe from 1877 and the one from 1899 look like ancestors of the modern
“hash browns,” don’t they? However, starting from scratch by grating potatoes probably
doesn’t happen any more: a <i>Culinary Lore</i> article on a special-occasion dish
from Utah, “<a href="https://culinarylore.com/dishes:what-are-funeral-potatoes/">Funeral
Potatoes</a>” writes of “pre-packaged and prepared ingredients … such as frozen
shredded or chopped hash brown potatoes.” This didn’t quite sink in—I thought they’d
be frozen potato patties—until I read the recipe for <a href="https://www.onegoodthingbyjillee.com/funeral-potatoes-a-creamy-side-dish/">Funeral
Potatoes (by Jillee, on One Good Thing)</a> and found that the chief ingredient
is “2 packages of Simply Potatoes shredded hash browns”—that is, grated
potatoes!</p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b; font-size: 14pt;">British
Potato Cakes</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gecyZVTfCTwS09ztmjD-jKFYf2DLbGmpuKSK9v7m4CTiNG6G-oyhCu0_bZcxqA3BcnaptVIaPGCAFoj12l2GufHeoN_sosq7irnCJhE_FtakpISpDAKK6abjetOUY0Avd7ZCB3UtO8YMZbANPaFg4M9B2xtR1QNTK2rawSxRv5tH8L6ZQIuv7rUQUNRW/s649/PotatoCakes-GreatBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="649" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gecyZVTfCTwS09ztmjD-jKFYf2DLbGmpuKSK9v7m4CTiNG6G-oyhCu0_bZcxqA3BcnaptVIaPGCAFoj12l2GufHeoN_sosq7irnCJhE_FtakpISpDAKK6abjetOUY0Avd7ZCB3UtO8YMZbANPaFg4M9B2xtR1QNTK2rawSxRv5tH8L6ZQIuv7rUQUNRW/w400-h311/PotatoCakes-GreatBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">In Britain potato
cakes had a rather different history. The English food writers, who were largely
in the <i>cordon bleu</i> tradition, ignored the dish: it was humble fare, made
by home cooks, and cooked on the griddle. Eventually, in the mid-1970s, Jane
Grigson provided a range of traditional dishes in her <i style="mso-bidi-font-style: normal;">English Food</i>, many of which are no longer made as part of everyday
fare. She lists “Potato Cakes” with the other traditional griddle cakes of
English home cooking: Oatcakes, Muffins (English muffins, quite different from
the oven-baked American ones), Crumpets, and Singin’ Hinnies. This form of
cooking was a very strong tradition for hundreds of years. Originally, poorer people
didn’t have ovens and such dishes would have been done on iron cookware over the
fire.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>*1 1/4
lb potatoes [about 580 g]<span style="mso-spacerun: yes;"> </span>* 1 egg
(optional)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 4 oz [125 g] flour<span style="mso-spacerun: yes;"> </span>* 1 tsp baking powder</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 1
oz [25-30 g] melted butter <span style="mso-spacerun: yes;"> </span>* 1/2 tsp
salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Scrub, boil, and peel the potatoes in the
usual way (left-over potatoes may be used, but newly-cooked ones taste much
better). Weigh out a pound of them and mash thoroughly, or put through the
coarse blade of a vegetable mill. Mix in the other ingredients quickly, using
enough flour to make a coherent and not too sticky dough. Roll out thinly and
cut into saucer-sized rounds. Bake on a griddle greased with lard, beef suet or
bacon fat, and eat immediately, rolling the cakes like pancakes round little sticks
of salty butter.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Or:</span></i><span style="color: #833c0b;"> roll the dough out to a 1/2" [1 cm] thickness and
cut with a scone cutter. Cook on the griddle, and eat with bacon, eggs and so
on. They will need 15 minutes’ cooking time.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Or:</span></i><span style="color: #833c0b;"> in the Welsh manner add 2 tablespoons of brown sugar and
1 tablespoon granulated sugar to the mixture. Cut into 1/2" [1 cm] rounds
with the scone cutter—15-20 minutes’ cooking time on the griddle, greased with
suet or lard.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Jane Grigson. <i style="mso-bidi-font-style: normal;">English Food</i>.
Harmondsworth, England, Penguin, 1977 (First published London, Macmillan, 1974)</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The potatoes are cooked and mashed, not grated.
(Baking powder wasn’t always used: in <i style="mso-bidi-font-style: normal;">Jane
Grigson’s Vegetable Book</i> there is another set of instructions which omits
both the eggs and the baking powder.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>If you try this recipe, use a heavy-based
pan if you don’t have a griddle. With all griddle cakes the only tricky thing
is getting the temperature right so as they cook right through but don’t singe.</p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b; font-size: 14pt;">Potato
Cakes Downunder</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KhM7wg09Wixxe1VdIPNTNB3KSPY3iZ90Aws93e-mgFcpaBznbuuCKLexkKaWHqimtgZNZ8FOYpf9ABV5wnwEtGipiczy5A6lIE9MeZQmp8r1n5HHkjILGjLwyM2Gb22e5Sh3EEDqIUOhLzRgdg7iRZU74dTmQw_6eh95pkkPm0Kr-NSnLsuDLdyXesIe/s630/MoreSavoury-PotatoCakesBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="605" data-original-width="630" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1KhM7wg09Wixxe1VdIPNTNB3KSPY3iZ90Aws93e-mgFcpaBznbuuCKLexkKaWHqimtgZNZ8FOYpf9ABV5wnwEtGipiczy5A6lIE9MeZQmp8r1n5HHkjILGjLwyM2Gb22e5Sh3EEDqIUOhLzRgdg7iRZU74dTmQw_6eh95pkkPm0Kr-NSnLsuDLdyXesIe/w400-h384/MoreSavoury-PotatoCakesBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Scones or
fritters? Savoury or plain? We find both the baked scone-like type of potato
cake and the pan-fried type in Australian and New Zealand cookery, certainly as
far back as the 1940s, and right up to the present day. However, the fried type
tends to predominate: the mixture may either be quite heavy, resulting in a griddle-cake
texture, or more like a batter, producing a classic fritter. As time goes by recipes
also become more savoury, at first with the addition of cheese and, as exemplified
by the modern New Zealand version illustrated above, becoming even tastier, with
bacon, spring onions and sour cream as well as the cheese. (“<a href="https://www.nzwomansweeklyfood.co.nz/recipes/potato-cakes-3606">Potato
cakes</a>”, <i>New Zealand Woman’s Weekly – Food</i>, sourced 2023.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>By
the middle of the 20th century potato cakes were already taking on a more savoury
tinge in the far-flung corners of the Empire, as this Australian recipe, which
adds cheese, shows:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“These may be eaten without meat, but usually
with poultry.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Beat up two or three pounds hot boiled
potatoes. Add slice butter and two or three beaten eggs. Rub mash with wooden spoon
until quite smooth, then spread out in layer three-quarter inch thick. Stamp
out with paste cutter. Brush cakes over with beaten egg, cover with
breadcrumbs, and dust with grated cheese. Fry cakes in hot fat until they are
brown. Drain on kitchen paper and serve very hot.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Miss B. Skewes, Victor Harbour, in <i style="mso-bidi-font-style: normal;">Green
and Gold Cookery Book: Containing Many Good and Proved Recipes</i>. 15th ed.
(rev.), Adelaide, R.M. Osborne, [1949?]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This cookery book was immensely popular,
running through umpteen editions, and although it originated in South Australia,
was used all over the country.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In New Zealand, while the <i style="mso-bidi-font-style: normal;">Edmonds Cookery Book</i> remained the
favourite, the WI also published a cookbook in the 1940s. New Zealand cooks
were already obsessed with oven baking by this time, and although the recipe is
pretty much the traditional griddle cake mixture, it’s for a baked version, meant
to be split and buttered, like the endemic and unavoidable Kiwi scones:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Potato Cakes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* One lb. Potatoes<span style="mso-spacerun: yes;"> </span>*1 oz. flour<span style="mso-spacerun: yes;">
</span>* 1 oz. butter<span style="mso-spacerun: yes;"> </span>* 1 egg<span style="mso-spacerun: yes;"> </span>* salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Boil and mash potatoes. Pour the butter into
a saucepan and when dissolved put in potatoes with flour, egg and salt. Mix
well and turn onto a floured board, shape into small flat cakes, put on to a
buttered tin, brush over with egg or water, and bake in a brisk oven until pale
brown. Cut open, butter and serve hot.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
<i style="mso-bidi-font-style: normal;">The New Home Cookery Book</i> (Levin,
Women’s Institutes of New Zealand, 1946) <i>in</i> David Veart<i style="mso-bidi-font-style: normal;">. First Catch Your Weka: A Story of New
Zealand Cooking.</i> Auckland, Auckland University Press, 2008</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>It wasn’t only in New Zealand that potato
cakes could be oven-baked: here’s an Australian recipe, found on a modern Aussie
website, but dating from the 1940s, that resembles the New Zealand one and is
even more scone-like:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Irish Potato Cakes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“This is my mum's recipe from the mid 40’s
when things were tough.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 2 cup mashed potato day-old</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 1 cup self-raising flour sifted<span style="mso-spacerun: yes;"> </span>*1/4 tsp salt and pepper</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1. Combine cold mashed potato with as much
flour as possible.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">2. Add salt and pepper to taste.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">3. Mix by hand or with a mixer and dough hook
until all ingredients are blended.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">4. Turn out onto a floured board, flatten out
to approximately 2cm thick.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">5. Cut into 5cm squares, place on floured
tray brush with milk.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">6. Bake at 180C (fan-forced) for 20 minutes
or until golden.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Notes</span></i><span style="color: #833c0b;">: Serve with lots of butter and best eaten hot, can serve
with a little chutney. You can also use mashed pumpkin mixed in with potato and
spring onions as well for a change.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source: </span></i><span style="color: #833c0b;">Frank Pattaya, <i>Australia’s Best Recipes,</i></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="https://www.bestrecipes.com.au/recipes/irish-potato-cakes/ycnz66hb">https://www.bestrecipes.com.au/recipes/irish-potato-cakes/ycnz66hb</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This devolution into oven-baked offerings
is only one strand of the fate of traditional British potato cakes in the Antipodes.
The other is a metamorphosis into fritters, not unlike the American hash
browns, but under the old name. Today many recipes from the big Australian
website <i>Australia’s Best Recipes</i> have potato cake mixtures with a batter-like
consistency. Below is a typical example. (I’ve given the ingredients in the wording
used: I don’t think the author means 2 lots of pepper.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRCiuufasobGXPI4MHgJdGxO3ZIFrRNVRqaHdry9H__ku1z-YvLTEife_1ceA8f988tveCuIB4r0YO3EXDp33r10ErgKL-FQxXzoxFEJEfC_fkw4JP5f1aT8nPwMuqgf9bzPNX9YR-7uDBm4MNmV7QA-VqTaWdYPFbzrp52aIgfUPa-PgDjT2XPeSS38b/s850/EasyPotatoCakesBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="756" data-original-width="850" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRCiuufasobGXPI4MHgJdGxO3ZIFrRNVRqaHdry9H__ku1z-YvLTEife_1ceA8f988tveCuIB4r0YO3EXDp33r10ErgKL-FQxXzoxFEJEfC_fkw4JP5f1aT8nPwMuqgf9bzPNX9YR-7uDBm4MNmV7QA-VqTaWdYPFbzrp52aIgfUPa-PgDjT2XPeSS38b/w400-h356/EasyPotatoCakesBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #833c0b;">Easy Potato Cakes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“Simple potato cakes that are too yummy to
only have one.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 4 potato grated<span style="mso-spacerun: yes;"> </span>* 1 cup water<span style="mso-spacerun: yes;">
</span>* 1 cup plain flour</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">* 1/2 tsp salt and pepper to taste;<span style="mso-spacerun: yes;"> </span>*1 tsp pepper; 1 tbs oil</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1. Combine potatoes, water and flour in a bowl.
Add salt and pepper.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">2. Heat a frying pan with a little oil. Spoon
the mix into pan to make circle shapes and fry until cooked.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">3. Place onto paper towel to drain.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #833c0b;">Notes</span></i><span style="color: #833c0b;">: Some people may think these are plain so I add 1/2 teaspoon
of curry powder or even 1/2 teaspoon of chicken stock powder. The mixture is
meant to be slightly liquidly [sic].</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">–10 Servings.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
claire21, <i>Australia’s Best Recipes</i>, [ca. 2018?]</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><a href="https://www.bestrecipes.com.au/recipes/easy-potato-cakes/o8s2t0la">https://www.bestrecipes.com.au/recipes/easy-potato-cakes/o8s2t0la</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">This is the plainest
of the fritter-type “potato cakes” on the website. There’s also a potato and
bacon mixture, by “allanjschultz”; and potatoes, corned beef, and onions by “des
hoffman”.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><a href="https://www.bestrecipes.com.au/recipes/potato-cakes/p26uxlg4">“Potato
Cakes” by “oldsheila”</a> is quite different: potatoes mashed with a little flour
and eggs but not made into a dough, just piled into a muffin pan and baked. The
result is quite soft; most reviews were very favourable but a few didn’t care
for it—possibly because they hadn’t used the right sort of potato. In the picture
the result is beautifully light and fluffy. If you’re looking for a nice mashed
potato oven recipe, I’d recommend this: “oldsheila’s” recipes are usually very
good.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Well, that was potato cakes!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Looking at over a hundred years’ worth of
recipes under the same name illustrates the way in which old traditional dishes
may change and evolve, and sometimes disappear, with different social conditions,
changes in equipment and resources, and the advent of convenience foods. “Hash
browns”, of course, the modern descendants of the potato cake, are the prime example
of convenience. And we buy our chips from fast-food outlets instead of slaving
over a hot stove—but they’re still recognisably the deep-fried “Miss Julienne”
and “French-Fry” potatoes of 1911!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xjiAWTH32ECu5sUtTobZOcwr3LAkxp-hqdrJOWhlEynBebIQ4MZqoZRej0upituqdDUxB0VwZi0FgtjN5KD6nAJB_6IX32WtkzctGhm3JmxLrkDpWoV5zKjTHi7SJ3H8ztIdRXxP4ElLl8mu2dvoyq0_4Irj2doxZJcHJuleuWVRUAlCh33w4Ax9l5-0/s459/OhTwasQuiteASuccessBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="309" data-original-width="459" height="269" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xjiAWTH32ECu5sUtTobZOcwr3LAkxp-hqdrJOWhlEynBebIQ4MZqoZRej0upituqdDUxB0VwZi0FgtjN5KD6nAJB_6IX32WtkzctGhm3JmxLrkDpWoV5zKjTHi7SJ3H8ztIdRXxP4ElLl8mu2dvoyq0_4Irj2doxZJcHJuleuWVRUAlCh33w4Ax9l5-0/w400-h269/OhTwasQuiteASuccessBKD.jpg" width="400" /></a></div><br /><span style="color: #00b0f0;"></span><p></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-18775364209743489972023-07-15T15:12:00.002+12:002023-07-15T15:43:54.088+12:00Fried Leaves<p><!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" Priority="1" SemiHidden="true"
UnhideWhenUsed="true" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="List Continue 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Message Header"/>
<w:LsdException Locked="false" Priority="11" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Salutation"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Date"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text First Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Note Heading"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Body Text Indent 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Block Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Hyperlink"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="FollowedHyperlink"/>
<w:LsdException Locked="false" Priority="22" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Document Map"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Plain Text"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="E-mail Signature"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Top of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Bottom of Form"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal (Web)"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Acronym"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Address"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Cite"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Code"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Definition"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Keyboard"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Preformatted"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Sample"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Typewriter"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="HTML Variable"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Normal Table"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="annotation subject"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="No List"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Outline List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Simple 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Classic 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Colorful 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Columns 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Grid 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 4"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 5"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 6"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 7"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table List 8"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table 3D effects 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Contemporary"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Elegant"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Professional"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Subtle 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 1"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 2"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Web 3"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Balloon Text"/>
<w:LsdException Locked="false" Priority="39" Name="Table Grid"/>
<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
Name="Table Theme"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" SemiHidden="true" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" QFormat="true"
Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" QFormat="true"
Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" QFormat="true"
Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" QFormat="true"
Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" QFormat="true"
Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" QFormat="true"
Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
UnhideWhenUsed="true" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" SemiHidden="true"
UnhideWhenUsed="true" QFormat="true" Name="TOC Heading"/>
<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 4"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 4"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 4"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 4"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 4"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 5"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 5"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 5"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 5"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 5"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 5"/>
<w:LsdException Locked="false" Priority="46"
Name="Grid Table 1 Light Accent 6"/>
<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 6"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 6"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 6"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 6"/>
<w:LsdException Locked="false" Priority="51"
Name="Grid Table 6 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="52"
Name="Grid Table 7 Colorful Accent 6"/>
<w:LsdException Locked="false" Priority="46" Name="List Table 1 Light"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="List Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="List Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 1"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 1"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 2"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 2"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 2"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 2"/>
<w:LsdException Locked="false" Priority="46"
Name="List Table 1 Light Accent 3"/>
<w:LsdException Locked="false" Priority="47" Name="List Table 2 Accent 3"/>
<w:LsdException Locked="false" Priority="48" Name="List Table 3 Accent 3"/>
<w:LsdException Locked="false" Priority="49" Name="List Table 4 Accent 3"/>
<w:LsdException Locked="false" Priority="50" Name="List Table 5 Dark Accent 3"/>
<w:LsdException Locked="false" Priority="51"
Name="List Table 6 Colorful Accent 3"/>
<w:LsdException Locked="false" Priority="52"
Name="List Table 7 Colorful Accent 3"/>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvDl7cY-wZQx6t6a-19L_TePRmB9vEIdUpcpavFvp05Mh80_pB8eLjd-xGqClGZmCCE0Weexx3nbYrI4t_0Kd4einn3KZdLdgdv4rjsWJWG85_XL42fu-WpYyj9Hnuhys17PJx3v6doVmbeZuHQFJwtye71z8PWfUPpOnDXVc3ZLUl3fmmIej0bLBET-Q/s648/00FriedLeaves-FriendsHDG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvDl7cY-wZQx6t6a-19L_TePRmB9vEIdUpcpavFvp05Mh80_pB8eLjd-xGqClGZmCCE0Weexx3nbYrI4t_0Kd4einn3KZdLdgdv4rjsWJWG85_XL42fu-WpYyj9Hnuhys17PJx3v6doVmbeZuHQFJwtye71z8PWfUPpOnDXVc3ZLUl3fmmIej0bLBET-Q/w640-h498/00FriedLeaves-FriendsHDG.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Fried <i>leaves?</i>
You mean spinach or, um, silverbeet or, um, bok choy? Like, a stir-fry?</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">No. Fried leaves.
Borage leaves. Fried as fritters. No kidding. They are completely delicious!</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><b><span style="color: #49702e;">Borage Fritters</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">“Borage is usually classed as a herb. It is a
hairy plant with thick, pale green leaves and small blue, star-shaped flowers.
Both leaves and flowers are edible and taste of cucumber. The hairiness on the
leaves disappears when they are cooked. You will probably not be able to buy
borage but it is very easy to grow.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span>* 12-16
medium-sized borage leaves (3-4 per person)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span>* 60
g fine wholemeal or wheatmeal flour</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span>* 1
egg<span style="mso-spacerun: yes;"> </span>* 2 tablespoons milk</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span>* 1
dessertspoon oil plus 2 tablespoons oil for frying.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #49702e;">Optional:</span></i><span style="color: #49702e;"> * 1/2 teaspoon salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">1. If the borage leaves need cleaning wash
them and pat them dry gently.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">1. Mix the flour and salt together in a bowl.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">2. Whisk the egg and stir it into the flour.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">3. Add the dessertspoon oil and the milk to
the flour mixture and beat until smooth.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">4. Heat about 2 tablespoons oil to medium in
a frying pan or electric frypan.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">5. Hold the borage leaves by the stalk end
and dip them into the batter one at a time, coating well.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">6. Fry them in the oil a few at a time until
golden on both sides, turning once.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">6. Drain on paper towels and serve hot.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #49702e;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #49702e;">Source:</span></i><span style="color: #49702e;">
Rosemary Hemphill. <i>Herbs For All Seasons</i>. Sydney, Angus & Robertson,
1972</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Back in the 1970s British cookery, and in
its wake Australasian, began to shake off the shackles of the meat and three veg
tradition, not to mention those of the <i>cordon bleu</i> tradition, and became
aware of healthier foodstuffs, such as pulses, grains, yoghurt and fresh herbs.
And of cuisines outside the borders of Britain which did different things with herbs,
spices, and vegetables, often combining them in ways which were quite new to
this audience. During this period and into the 1980s we got a spate of new-wave
cookbooks telling us how to use the strange herbs and spices which up until
then had been merely names to us—and often, not even that!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Rosemary Hemphill’s <i>Herbs for all
Seasons</i> from 1972 is typical. Full of information, plus helpful recipes,
but no coloured illustrations like we’d expect today—this was a bit early for them:
the publishing industry at that stage was pleading poverty.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In the early 1980s when I was living in Wellington,
New Zealand, my block of three flats had quite a large area of rock-hard lawn,
with the remnants of a vegetable garden down the back which some optimist had planted
up in the past. Unfortunately this veggie plot got very little sun, as the
trees behind it shaded it too much, and nothing did well in it. So when I discovered
a place selling herb seeds by mail order (before the Internet, yes), I didn’t
try planting them down there, but tried a strip against the sunniest wall of my
flat. The ground was pretty well rock-hard there, too, but I persevered. Several
of the unusual herbs I raised did very well: the salad burnet, bergamot and borage
in particular flourished.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQB5ogjHQcbpbjy0GNV3d48-XnBRXLeBK_6sqichpbkO4ADxYeTZnyjUs_h6mSReLsqSu1Sggyc-_iZHvToN3m_BeUUW3_KTj7hqj-CQcLoSZTSChpLe6h318YK3cmjC36sCI4RJTAz69L0VoJnuVCS5TePzT3VhUXMSav5qYRAoLHC99-MqX4RlyHYqpg/s648/IntheHerbGarden-Bergamot-BorageBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQB5ogjHQcbpbjy0GNV3d48-XnBRXLeBK_6sqichpbkO4ADxYeTZnyjUs_h6mSReLsqSu1Sggyc-_iZHvToN3m_BeUUW3_KTj7hqj-CQcLoSZTSChpLe6h318YK3cmjC36sCI4RJTAz69L0VoJnuVCS5TePzT3VhUXMSav5qYRAoLHC99-MqX4RlyHYqpg/w640-h498/IntheHerbGarden-Bergamot-BorageBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>So I tried—sceptically, but nevertheless—Rosemary
Hemphill’s borage fritters. Oh, boy! The fuzzy hairs on the bigger leaves disappeared
in the cooking, the batter was light and crisp—and I have to admit I don’t usually
have much success with batters—and the taste was incredibly delicate. Mmm… Fried
leaves! Yum!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><span style="color: #1f4e79; font-size: 14pt;">A very old European herb</span></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHVtEj3b5xr_DssWOyeq5h-dSjt34wStHTBhQ2Eo8PAxDVQzv9MNfEkXJqnVoysJpzC-tE59RW3luheicKAnUegSR_LVBwTLbdutXQsECcjuGfBiqv2Rkx0BM9bGjAU0Vvh2GVP02OxAgEfr1m8Qb9qametXDl9Q8tLSxiDyG_0GAOiCf6tWq0r7pAVau/s647/AVeryOldEuropeanHerbBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="647" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcHVtEj3b5xr_DssWOyeq5h-dSjt34wStHTBhQ2Eo8PAxDVQzv9MNfEkXJqnVoysJpzC-tE59RW3luheicKAnUegSR_LVBwTLbdutXQsECcjuGfBiqv2Rkx0BM9bGjAU0Vvh2GVP02OxAgEfr1m8Qb9qametXDl9Q8tLSxiDyG_0GAOiCf6tWq0r7pAVau/w640-h498/AVeryOldEuropeanHerbBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Borage <i>(Borago
officinalis)</i> is a very old European herb. It is native to the Mediterranean
area and <span style="color: #1f4e79;">“was planted in Roman gardens for its
flowers and attraction for honeybees. Pliny the Elder called the plant <i>Euphrosinum</i>
(merriment) thanks to its ability to drive away depression. Borage was an ingredient
in Pimm’s liqueur, until it was replaced with mint. It is still used as a
garnish for the Pimm’s cup cocktail. In Poland, borage leaves are utilized as a
pickling spice; Italians use them as a ravioli stuffing. Today, it is
prescribed as an anti-inflammatory and helps regulate metabolism and hormonal
imbalance.” Desiree Zenowich. “Discover the Ancient and Modern Uses of the
Plants in the Getty Villa Herb Garden<i>”.</i></span><i> <a href="http://blogs.getty.edu/iris/discover-the-ancient-and-modern-uses-of-the-plants-in-the-getty-villa-herb-garden/">Getty
Iris blog</a></i>, <span style="color: #1f4e79;">May 26, 2020).</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>It’s one of those herbs that used to be
much more widely used in Europe than it is today. British contributors to the
online collection of extant British folk knowledge of plants, <a href="http://www.plant-lore.com/borage/">Plant-Lore,</a> write: <span style="color: #1f4e79;">“it makes cucumber more digestible”</span> (August 2015);
and <span style="color: #1f4e79;">“I was told in Vence, Provence, France, near
the Italian border, that the older people (or in former times) used borage for
fritters”</span> (June 2019)—chalk one up to Rosemary Hemphill for rediscovering
this!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDi1HHwnbkm_KG3VGblCBJ-FyGF6JyG71qkiiIppg69cN97xTTPlSBpY1gCvRsjhzUPfo9RUDq2N_qNTjkiYHANbVu3usIg2C_aEJYWW8MDK4BUwo567eKzxaK9fzF84_fKJpQ6A2UV0ZBxC-DCOS3bJnGHuzftIamBcjlBiSQExVelqF1OlPYlzxGOCK/s647/BorageFlowers-For-BorageTeaBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="647" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHDi1HHwnbkm_KG3VGblCBJ-FyGF6JyG71qkiiIppg69cN97xTTPlSBpY1gCvRsjhzUPfo9RUDq2N_qNTjkiYHANbVu3usIg2C_aEJYWW8MDK4BUwo567eKzxaK9fzF84_fKJpQ6A2UV0ZBxC-DCOS3bJnGHuzftIamBcjlBiSQExVelqF1OlPYlzxGOCK/w640-h498/BorageFlowers-For-BorageTeaBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If we see
borage today it’s probably only the little blue flowers, which the trendy chefs
use as decoration on their much-handled little piles of lukewarm unidentifiable
substances. The flowers are edible, yes, though I’d love to see the results of a
survey of just how many customers do eat them. Like the leaves, they are very
mild and taste, as Rosemary Hemphill tells us, of cucumber.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Borage barely makes an appearance in the English-language
cookbooks, but here’s a New Zealand recipe for a herb tea using the flowers, dating
from the same period of the resurgence of interest in herbs as Rosemary Hemphill’s
book:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: center;"><b><span style="color: #49702e;">Borage Tea</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;">“Borage was used for many centuries because of its ‘gladdening
effects’ in the making of cordials and refreshing drinks.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;">To make Borage Tea use a teaspoonful of dried borage
flowers to a pint of boiling water. Allow to stand for 10 minutes, then strain
and sweeten with sugar or honey.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><i><span style="color: #49702e;">Source:</span></i><span style="color: #49702e;"> Jeffrey
Thomas. <i>Drinks For a Southern Summer: A New Zealand Recipe Book.</i>
Wellington, N.Z., Port Nicholson Press, 1981</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The leaves are still used as a vegetable in
some places in Europe, as the quote from the <i>Getty Iris blog</i> indicates.
In Spain they are a specialty of Aragón; this next, rather sketchy recipe is from
the big official Spanish tourist site. Here the borage leaves seem to be simply
boiled; but the notes to the picture I found indicate that they can be lightly sauteed
in olive oil with garlic, which I think would be preferable. Whichever way they
are done, the hairs will vanish in the cooking, as with nettles.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpigcSN1fnQ6sYc2a4OscCp9-YeRX489DFewNq1qefO9If34vtmyfNH2AIDkFL-G6UZSGFeuxO3nNSUVIF34e6xUaninA83NpAjzMYxsm0m_x0aXcU11w7VYLN08Ib-q44Az6zd2fGp4ahLKcHpVl9U8afFEKNnRTo70hn36FdI3sOYa8C1ONn3euZAoYG/s562/BoragewithPotatoesBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="453" data-original-width="562" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpigcSN1fnQ6sYc2a4OscCp9-YeRX489DFewNq1qefO9If34vtmyfNH2AIDkFL-G6UZSGFeuxO3nNSUVIF34e6xUaninA83NpAjzMYxsm0m_x0aXcU11w7VYLN08Ib-q44Az6zd2fGp4ahLKcHpVl9U8afFEKNnRTo70hn36FdI3sOYa8C1ONn3euZAoYG/w400-h323/BoragewithPotatoesBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: center;"><b><span style="color: #49702e;">Borage with Potatoes</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 2 kg of borage<span style="mso-spacerun: yes;"> </span>* 3 potatoes<span style="mso-spacerun: yes;">
</span>* 1/2 l [500 ml] of water</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span>* 1 small glass
of olive oil<span style="mso-spacerun: yes;"> </span>* Salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;">Clean the borage, peel the potatoes and cut them into pieces.
Season them and cook for 20 minutes. Drain the borage and the potatoes and
dress with pure olive oil.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><i><span style="color: #49702e;">Source:</span></i><span style="color: #49702e;"> “Food and Wine
tourism, <i>Info.spain,</i></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; text-align: justify;"><span style="color: #49702e;"><a href="https://www.spain.info/en/recipe/borage-and-potatoes/">https://www.spain.info/en/recipe/borage-and-potatoes/</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">It’s obviously
a recipe which requires the best and freshest ingredients, straight from the
garden.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS6Bzh_2d2VqdGzIeY5UL6UXPJ4TAawHan3GGsjEgQcYt3xBc2gvLJJR3UnP1ezgeUrTaWrDFehJ9CXFBvP3pk1bTm9lrHnTZVVx7yjTpd8BRp_z9kOiGpPuwMnjr9Jrp9e0IsaDfomxaRN744xfg6SB6MEyeQSAsLppbf9NVRqzR3G0uOb8gC8PHyukZ/s648/Borage-aBitMore-LittleBlueFlowersBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVS6Bzh_2d2VqdGzIeY5UL6UXPJ4TAawHan3GGsjEgQcYt3xBc2gvLJJR3UnP1ezgeUrTaWrDFehJ9CXFBvP3pk1bTm9lrHnTZVVx7yjTpd8BRp_z9kOiGpPuwMnjr9Jrp9e0IsaDfomxaRN744xfg6SB6MEyeQSAsLppbf9NVRqzR3G0uOb8gC8PHyukZ/w640-h498/Borage-aBitMore-LittleBlueFlowersBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Other leaves can be fried, of course, in the
same way as borage: lightly coated in batter and you eat the whole thing. Spinach
and sorrel would be candidates. But the most intriguing “fried leaves” I’ve
ever come across are the fried leaves of Murcia, Spain: <i>paparajotes</i>. They
are coated with a light yeast batter, which is fried and sprinkled with sugar
and cinnamon. But you don’t eat the actual leaves! They are lemon leaves from
the local trees. All the leaf is intended to do is to flavour the crispy, sugary
batter. James Rudd writes on <i><a href="https://www.atlasobscura.com/foods/paparajotes-murcia-spain">Gastro
Obscura</a></i>: “Pick the leaf up by its stem and pull the batter off. That’s
it. Peeling the delicious sugary skin off the leaf in one smooth go is one of
the greatest pleasures of Murcian gastronomy.”</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>If you’ve got a lemon tree (unsprayed, obviously)
and would like to try the recipe, here are the basic instructions:</p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #44cc00;">“It is important to choose the perfect leaves
… Ideal candidates should be a healthy shade of light green, and neither too
soft nor too hard to the touch. After that, it’s a matter of making a batter (typically
consisting of milk, eggs, flour, and a bit of yeast), coating your chosen leaf,
frying it in olive oil, then dusting with sugar and cinnamon.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><i><span style="color: #44cc00;">Source: </span></i><span style="color: #44cc00;">James Rudd. “Paparajotes”. <i>Gastro Obscura</i>, [sourced 13 Dec 2018],</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="color: #00d600;"><a href="https://www.atlasobscura.com/foods/paparajotes-murcia-spain">https://www.atlasobscura.com/foods/paparajotes-murcia-spain</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY8PtpwrGzgKgWtkI1Aa53-pYSxSO2agBm-7b8AP0y_svjtlIlsxbhJ15EYq_fP5UpzVVkcGjYPOoNnR02zp6YIAb2Rtfev6KF6TvSuyq8pEcAJ8SL99wXjze9j2jF4P5wMp56hRIeyQ5eVGOmoRXMGH-30JYgy5LqlmrVSQYb0HX2UlvJ948nCZG2Z8-/s516/PaparajotesBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="404" data-original-width="516" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmY8PtpwrGzgKgWtkI1Aa53-pYSxSO2agBm-7b8AP0y_svjtlIlsxbhJ15EYq_fP5UpzVVkcGjYPOoNnR02zp6YIAb2Rtfev6KF6TvSuyq8pEcAJ8SL99wXjze9j2jF4P5wMp56hRIeyQ5eVGOmoRXMGH-30JYgy5LqlmrVSQYb0HX2UlvJ948nCZG2Z8-/w640-h502/PaparajotesBKD.jpg" width="640" /></a></div><br /><span lang="EN-AU" style="color: #00b0f0; mso-ansi-language: EN-AU;"></span><span style="color: #00b0f0;"></span><p></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-82543136634889032962023-07-15T13:46:00.001+12:002023-07-15T13:46:22.056+12:00Unobtainable Delights: Black Pudding or "Boudin"<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNZabN5Tl2tgDHswyzfjUqz8OCh3CxRCLTU_ytuXyuG4UzLxlWVFCHIrm9trYxw1zfqyxvXzXT-m_qkK0RUOrSYH6wmTC2olgTmAUmRX8bh5jkwwKV63TaMSHXKHtOca_L8DteQYTpE6dZVdo-kgJIpOYp-WVgedFzH2I-8LlMfXvZCC9GkFNt9_9dUmW/s926/00UnobtainableDelightsBoudinAuxPommesHDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="926" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNZabN5Tl2tgDHswyzfjUqz8OCh3CxRCLTU_ytuXyuG4UzLxlWVFCHIrm9trYxw1zfqyxvXzXT-m_qkK0RUOrSYH6wmTC2olgTmAUmRX8bh5jkwwKV63TaMSHXKHtOca_L8DteQYTpE6dZVdo-kgJIpOYp-WVgedFzH2I-8LlMfXvZCC9GkFNt9_9dUmW/w640-h352/00UnobtainableDelightsBoudinAuxPommesHDG.jpg" width="640" /></a></div><span style="color: #00b0f0; mso-bidi-font-weight: bold;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">The French black pudding, <i>“boudin”,</i> is one of the
best things I’ve ever eaten. Sadly, I’ll never taste it again, or anything even
close.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="mso-spacerun: yes;"> </span>Boudin</i> is
a typical blood sausage that dates back at least to the Middle Ages. I’ve used
this picture <a href="http://katywiddopsblog.blogspot.com/2020/08/offal-awful-pigs-trotters_20.html">before</a>,
but here it is again, just to remind you of the blood sausage’s origins:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHNdfpeFm8XgRDdBsejIqNt3bvHDBmbvnGQ5JtUQKg97Rg_DghIUoDaMn9PwehBqdUGtQ6YUIVq-TJXSznP0QHCeIL6zUtPxSeNCQAbwyzLv34Kc67d5ltaER4UhBSGxAxCd-c32OOvyUJE7C3LUMFw3yjsvnHUIDY7W-d_2-DItMnZEtEzXNL7LRPh-Q/s648/TacuinumSanitatisPigsBloodBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHNdfpeFm8XgRDdBsejIqNt3bvHDBmbvnGQ5JtUQKg97Rg_DghIUoDaMn9PwehBqdUGtQ6YUIVq-TJXSznP0QHCeIL6zUtPxSeNCQAbwyzLv34Kc67d5ltaER4UhBSGxAxCd-c32OOvyUJE7C3LUMFw3yjsvnHUIDY7W-d_2-DItMnZEtEzXNL7LRPh-Q/w640-h498/TacuinumSanitatisPigsBloodBKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQV_5KOTXfQRRmYFIhwPDbGAjT8SJCIHLKb4vQRH4M8yAy2EdRDVylysAatMbJ72H2SZh7p8yA62KVqoycmDoE-nbgxbxcwuLsEczsIfsENkBEFXdEotb3Gz2Il96bN8nCnXlSaRDmu35BrvwYoJltMGJbIZyfu1iCiUFAQHgMP-bT1j1z2ABj0IOOty4e/s926/HDG-LeBonVieuxTemps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="154" data-original-width="926" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQV_5KOTXfQRRmYFIhwPDbGAjT8SJCIHLKb4vQRH4M8yAy2EdRDVylysAatMbJ72H2SZh7p8yA62KVqoycmDoE-nbgxbxcwuLsEczsIfsENkBEFXdEotb3Gz2Il96bN8nCnXlSaRDmu35BrvwYoJltMGJbIZyfu1iCiUFAQHgMP-bT1j1z2ABj0IOOty4e/w640-h106/HDG-LeBonVieuxTemps.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">Paris, 1973. It’s a freezing cold April day (don’t believe
that European poetic crap about April) and instead of cooking a sustaining lunch
as usual, Gégé decides to introduce me to something different! <i>Boudin aux pommes</i>.
(Huh?) We wrap up warmly and walk along the Rue de l’<span style="mso-bidi-font-family: Arial;">É</span>chiquier towards the Rue de Metz. It’s just down here a bit…</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>Here it is! <i>Chez
Julien.</i></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUhHqNV4SUYN5zHONYt4er_CnWhW1ZShRVVtKJ3tSj_bIvBexNZRVkzbA8_k723mCVPovEwm3fW-q1hUfPKwoIEMGuC7H2V3DJWbzrWA61z7eWb0SqyzOyBzZBjYtIH4RB39ZJohmcsLJFscg2ZGN7UzmNbd_h3LVLxGX5khpfbTcO8l8FOQXMHG0kQNb/s772/10e-RuedelEchiqiuer-RueduFaubourgStDenisBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="772" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUhHqNV4SUYN5zHONYt4er_CnWhW1ZShRVVtKJ3tSj_bIvBexNZRVkzbA8_k723mCVPovEwm3fW-q1hUfPKwoIEMGuC7H2V3DJWbzrWA61z7eWb0SqyzOyBzZBjYtIH4RB39ZJohmcsLJFscg2ZGN7UzmNbd_h3LVLxGX5khpfbTcO8l8FOQXMHG0kQNb/w640-h418/10e-RuedelEchiqiuer-RueduFaubourgStDenisBKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>Golly, it’s a shabby
old building, and the restaurant itself is distinctly down-at-heel, with dowdily
dressed clients, all middle-aged or older—Gérard explains these are just the working
people from the <i>quartier</i>—but it’s all genuine Art nouveau! Great sinuous
trails of flowers, hair and dresses… Greenish shades, faded but nevertheless very
pretty.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="mso-spacerun: yes;"> </span>Boudin aux pommes</i>
turns out to be black pudding with apple purée. Yep, Gégé’s trying to shock the
innocent <i>“Anglo-Saxonne”</i> again. But he’s genuinely pleased when I love
the combo.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>French black pudding
is incredibly good: not a heavy blood sausage, but relatively light in texture,
juicy and very, very tasty. This one has just been simply fried and the apple purée
is the same as the apple sauce your mum might make to serve with pork.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BMczDNRAt5IPzdEGKZyxIddJ3ZnWY4E80CGbzG1EcgoMDpHtj5ZLnjcEKSvuK0Q5OakZW0V8llp1I14pVpIzKdCARaIT6azR8JU8lM3iJIooabQv7qnMAwrrdaE3OpuLSitysOt5JB-atEHJX3g6b08daApSs4uYavFasrsI1v06xPP4VGU-ue-ZSdFE/s742/00RecipeHDG-BoudinAuxPommes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="153" data-original-width="742" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BMczDNRAt5IPzdEGKZyxIddJ3ZnWY4E80CGbzG1EcgoMDpHtj5ZLnjcEKSvuK0Q5OakZW0V8llp1I14pVpIzKdCARaIT6azR8JU8lM3iJIooabQv7qnMAwrrdaE3OpuLSitysOt5JB-atEHJX3g6b08daApSs4uYavFasrsI1v06xPP4VGU-ue-ZSdFE/w640-h132/00RecipeHDG-BoudinAuxPommes.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i>Boudin</i> (strictly speaking <i>boudin noir</i>, the
French also have <i>boudin blanc</i>) served with apples is a traditional French
dish. Not a posh dish, no. But it's still a favourite and there are many recipes
for it online. The apples may be puréed, as we had them so long ago, or sliced
and sautéed, usually in butter. The black pudding is always lightly fried,
whole.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>Here’s the genuine
article, translated from the recipe on a French website:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_YHPV6JnT22lOU6ec9kPigP6pPNu6KEtajamkAxGbGTBNQ_CVxhgvZKoOnyWkQbEpbCvYSZPdMYdwc9kizV5wCqSNQ76ly8gqM-84mEj5fJjDKRe0Q6zyvGmqxqS9sxhbua18rYjBoBEpQNUQ5ZAGi5XZ5n--mq2Y-HsB-q9mldPgGPmhKwgcP_vzXf6/s515/BoudinAuxPommesBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="515" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_YHPV6JnT22lOU6ec9kPigP6pPNu6KEtajamkAxGbGTBNQ_CVxhgvZKoOnyWkQbEpbCvYSZPdMYdwc9kizV5wCqSNQ76ly8gqM-84mEj5fJjDKRe0Q6zyvGmqxqS9sxhbua18rYjBoBEpQNUQ5ZAGi5XZ5n--mq2Y-HsB-q9mldPgGPmhKwgcP_vzXf6/w400-h351/BoudinAuxPommesBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #700000;">Boudin aux pommes</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #700000;">(Black Pudding with Apples)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">“Here’s a great
classic from Lyon. Black pudding and apple go very well together.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 4 servings of black pudding<span style="mso-spacerun: yes;"> </span>* 800 g apples</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 25 g butter<span style="mso-spacerun: yes;"> </span>* salt & pepper<span style="mso-spacerun: yes;"> </span><i>* Optional:</i> mustard</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">1. Peel the
apples, remove the cores and slice. Cook the slices in a saucepan on low heat with
a little water. Crush them with a fork when cooked. To finish, you can add a
small knob of butter.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">2. Meanwhile,
prick the black puddings in several places to stop them bursting when heated,
or simply remove the skin if you prefer. Heat a little butter or oil in a
frying pan. Add the black pudding and cook for about 15 minutes, turning several
times. Add salt and pepper to taste.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">3. Serve the black
pudding hot with the apple purée and a little mustard if liked.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Cook’s notes:</span></i><span style="color: #700000;"> Best if served on heated plates.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">You can also
add a few chopped, sautéed potatoes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source: La
Cuisine d’Annie,</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><a href="https://lacuisinedannie.20minutes.fr/recette-boudin-aux-pommes-180.html">https://lacuisinedannie.20minutes.fr/recette-boudin-aux-pommes-180.html</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>There are two
French schools of thought on preparing black puddings for cooking so as they don’t
burst when hot. One side, like Annie, advises you to prick the skin. The opposition
says <i>not</i> to prick the sausage: <i>“ne piquez pas votre boudin.”</i> (“<a href="https://www.cuisineaz.com/recettes/boudin-noir-aux-pommes-30185.aspx">Boudin
noir aux pommes</a>”, <i>CuisineAZ</i>) So you can either, as in Annie’s
alternative, skin them before cooking, or, the second school of thought, snip
the ends off, thus allowing them to expand without bursting.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6oQYxqnZilMiJ86ZHroHFUFKCqs907iN699Gpa7KdjaK7MPoJNxEBcpgztsk-Ix60cuBMyB1EwpKIPUmfn-RDa2tjNxBL2SjIWKe4ceOrIcEcWVNM-Rd9UKBoyTNab76Oj6wjThG0AGrKKL6q7H49dR64lF13r0ZBumu0vRMyZfqChGuubsOS1NrrIuu/s927/HDG-ALaRechercheDuTempsPerdu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="155" data-original-width="927" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6oQYxqnZilMiJ86ZHroHFUFKCqs907iN699Gpa7KdjaK7MPoJNxEBcpgztsk-Ix60cuBMyB1EwpKIPUmfn-RDa2tjNxBL2SjIWKe4ceOrIcEcWVNM-Rd9UKBoyTNab76Oj6wjThG0AGrKKL6q7H49dR64lF13r0ZBumu0vRMyZfqChGuubsOS1NrrIuu/w640-h108/HDG-ALaRechercheDuTempsPerdu.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">Years later I tried to replicate the French dish in both
New Zealand and Australia, but I couldn’t find any decent black puddings. I did
try a couple of supermarket offerings but they were very stodgy and stiff-textured.
So I fell back on the English approach: slice it up into rounds and fry it
quickly for breakfast, preferably with bacon or an egg, or if that seems like too
much saturated fat and salt these days, a nice big tomato. Not bad, but it can’t
compare. French-style <i>boudin</i>, I concluded, is unobtainable in the Antipodes.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Correction: when I say “the English approach”,
I mean the traditional, or old-fashioned, English approach. Modern efforts on
the foodie websites are to be avoided like the plague. Do they do it so as to produce
a pretty picture? Because the tastes of asparagus and black pudding (no
kidding), are <i>not</i> compatible! Nor, come to that, are rich-textured cooked
asparagus with its distinctive taste and even richer-textured globby poached
egg…</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyK4CDYJ8bzNDsZ4h_jal6Jt42pFDfvblzNkunvfYxLUibTMK8qzkhq7e0Kv_05r5a_P3W9SAtB2K7gL9ZzfBOroUzivHNO250uI8s39tqekR-nzotwQXZgAvSyVcPF5D9yvChDTNTl57I34klVc3JU6i_31HyFuUkcdhdhMu8CIH6fYWt5XSF0Q4CDihe/s926/ALaRechercheAsparagusStackBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="343" data-original-width="926" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyK4CDYJ8bzNDsZ4h_jal6Jt42pFDfvblzNkunvfYxLUibTMK8qzkhq7e0Kv_05r5a_P3W9SAtB2K7gL9ZzfBOroUzivHNO250uI8s39tqekR-nzotwQXZgAvSyVcPF5D9yvChDTNTl57I34klVc3JU6i_31HyFuUkcdhdhMu8CIH6fYWt5XSF0Q4CDihe/w640-h238/ALaRechercheAsparagusStackBKD.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>As for the Restaurant Julien— Alas, only a couple
of years later a friend was in Paris, also staying in the <i>10e</i> <i>arrondissement</i>,
in the next street back from ours, and he reported that it had already gone up-market:
expensive and full of trendies, no longer an eating place for the people who lived
and worked in the <i>quartier</i>.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_88Gt5pXroMrlJcqVS3HFZbPXlNld19OSTiXsycxhbDPYJONfFd1CnPxcZYyt_wtY9tsge9pXAsDXZ-d6jzgBd8ehDMsuu9SOFyRrbV1QNM3MxroumfIA4zWtuFoJkMJ5qE_lzUfVxVWgkoUJgifv8yxnAIOgdSmGqGXICWeJtonLtGcHKoax04-c5GcM/s558/JulienRefurbishedBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="558" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_88Gt5pXroMrlJcqVS3HFZbPXlNld19OSTiXsycxhbDPYJONfFd1CnPxcZYyt_wtY9tsge9pXAsDXZ-d6jzgBd8ehDMsuu9SOFyRrbV1QNM3MxroumfIA4zWtuFoJkMJ5qE_lzUfVxVWgkoUJgifv8yxnAIOgdSmGqGXICWeJtonLtGcHKoax04-c5GcM/w640-h548/JulienRefurbishedBKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>But it is still standing
today and its Art nouveau glories are refreshed and glowing, so <i>vive Paris!</i>
It’s now called Bouillon Julien, and the address is 16, rue du Faubourg-Saint-Denis.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcNduVHXtcJpbclt4iLzr8irYU0558Fuf-GQoyMlJsqCrFN6EO9zgJONhE8Ei1PSuyEg0uWztsufcyg5eHnCXWXayn-m-e3r9jeKy6irxjt3X2xaXpRA5NLANfVSHy7mxbkPxkXZjPMDfJqMNcuuoBSR-y2dagG9TuIA-P0W4W0QverpbRx9zEji6MiKV/s926/HDG-TheAngloSaxonBlackPudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="153" data-original-width="926" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvcNduVHXtcJpbclt4iLzr8irYU0558Fuf-GQoyMlJsqCrFN6EO9zgJONhE8Ei1PSuyEg0uWztsufcyg5eHnCXWXayn-m-e3r9jeKy6irxjt3X2xaXpRA5NLANfVSHy7mxbkPxkXZjPMDfJqMNcuuoBSR-y2dagG9TuIA-P0W4W0QverpbRx9zEji6MiKV/w640-h106/HDG-TheAngloSaxonBlackPudding.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">Just as <i>boudin</i> was essentially a working-class dish
in France, so black pudding in England was not considered posh nosh and it’s hard
to find any references to it in the cookbooks written for the reading classes.
I couldn’t find it in Mrs Beeton, and this earlier 19th-century writer only refers
to it in a pejorative context:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFWvGyjNP4-5pGKCs1zZupp-D84fQqjQFr03tSu_99eaP6YipB3sN6UwziRb_TuBB9kn7ySvYaqwNE2JQbvpMJb9fbiUWw4qcAx6uJKoUppjI4FHRVBV7GqYcInuNidga8IQQE6A5D7EdZ0FZJD-m5cf2HSjA6OorPgW4uIVwMAMCWA8PJ3mRvHXDqUL5/s761/EighteenYardsBlackPuddingCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="352" data-original-width="761" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFWvGyjNP4-5pGKCs1zZupp-D84fQqjQFr03tSu_99eaP6YipB3sN6UwziRb_TuBB9kn7ySvYaqwNE2JQbvpMJb9fbiUWw4qcAx6uJKoUppjI4FHRVBV7GqYcInuNidga8IQQE6A5D7EdZ0FZJD-m5cf2HSjA6OorPgW4uIVwMAMCWA8PJ3mRvHXDqUL5/w640-h296/EighteenYardsBlackPuddingCOLLAGE.jpg" width="640" /></a></div><span lang="EN-US" style="color: #00b0f0; font-size: 11.0pt; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0; font-size: 11.0pt;"></span><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">“The term
Gourmand or EPICURE has been strangely perverted, it has been conceived
synonymous with a Glutton, <i>‘né pour la digestion,’ </i>who will eat as long
as he can sit, and drink longer than he can stand, nor leave his cup while he can
lift it; or like the great eater of Kent whom FULLER places among his Worthies,
and tells us that he did eat with ease, <i>thirty dozens of Pigeons</i> at one
meal; at another, <i>fourscore Rabbits and eighteen Yards of Black-Pudding</i>,
London Measure!”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">(William Kitchiner (1775?-1827). <i>The
Cook’s Oracle: Containing Practical Receipts for Plain Cookery on the Most
Economical Plan for Private Families</i> ... New ed. London, Simpkin & Marshall,
1827. (First published 1817, as <i>Apicius Redivivus, or, The Cook’s Oracle.)</i>)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>In accordance
with this scorn, Mr Kitchiner doesn’t give any recipes for black pudding.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>The article in
Wikipedia, “<a href="https://en.wikipedia.org/wiki/Black_pudding">Black pudding</a>”,
suggests that the lack of 19th-century recipes is because the urban housewife no
longer had access to fresh pigs’ blood—meaning the lack of recipes for <i>making</i>
the puddings. But there’s a similar lack of advice on how to cook and use them,
too.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>By the end of
the 19th century Mrs Wicken, writing for the Australian settlers, ignores black
pudding, too, in <i>The Art of Living in Australia, by Philip E. Muskett;
Together With Three Hundred Australian Cookery Recipes and Accessory Kitchen
Information by Mrs. H. Wicken</i>. (London, Eyre and Spottiswoode, [1894])</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>Black pudding certainly
existed for centuries in the British tradition and was popular especially in
the north of England (according to Wikipedia’s article), but it wasn’t generally
considered smart enough or significant enough to write about, apparently.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>By the mid-1970s
it does get a mention in Jane Grigson’s <i>English Food</i>. (Harmondsworth,
England, Penguin, 1977; First published London, Macmillan, 1974). On the
website <i><a href="https://neilcooksgrigson.com/">Neil Cooks Grigson</a></i>
Neil Buttery, doing a <i>Julie and Julia</i>, cooking his way through <i>English
Food</i>, writes:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“Ok, I know I didn’t slave over a hot
bucket of pig’s blood and offal to make this stuff, but it [is] great food and
the Grigson does make a point of mentioning where to buy good puddings and how
they should be eaten. Bury, in Alongshore, UK is the best place to get them (and
it’s where I got mine). They are made in horseshoe shapes and are not as firm
as those in long sausages that you slice, which I think is very important. They
are also in ‘natural casing’, i.e. intestine. You don’t eat the casing, but I
think it’s much better this way – there is less waste, and I’m all up for that.
People should eat more offal. … Anyway for those that are not aware, black
pudding is made from pig’s blood, fat, oatmeal and herbs and spices. This
mixture is then boiled in the natural casing. Jane suggests eating it fried with
mashed potato, bacon, fried chopped apple and a blob of mustard.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“I’d never had white pudding before, and I
had to wonder: ‘What on earth is in it?’. I mentioned it to friends, who also
had no idea. It’s very similar to black pudding, but contains pork meat and
suet instead of blood. It’s not as spicy as black pudding either.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“Grigson suggests eating it with bacon, so
I combined the two to produce an extremely meaty tea! …”</span></p><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"> </span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdSdYN0HWBOO0IGtxm8lO5WyEnyQwriK6wxgH1hHiecpwdJSrW9fdaFVMNFqgBeWpLhwAfsEyFBmi3x1A_orCx2ouzbjXOvUg6TyYD3z0pDMLyAXyom3x5yXQiLo-lDEYHhV4a6AO3m1xuafRBiyzcNZatsteMhuZ0BVlrTAcFQzoB3MagS5dHJP95NCR/s592/NeilCooksBlackPudding-WhiteBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="592" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdSdYN0HWBOO0IGtxm8lO5WyEnyQwriK6wxgH1hHiecpwdJSrW9fdaFVMNFqgBeWpLhwAfsEyFBmi3x1A_orCx2ouzbjXOvUg6TyYD3z0pDMLyAXyom3x5yXQiLo-lDEYHhV4a6AO3m1xuafRBiyzcNZatsteMhuZ0BVlrTAcFQzoB3MagS5dHJP95NCR/w400-h340/NeilCooksBlackPudding-WhiteBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><br /><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“#34 Black Pudding: 8/10. I’d not had black
pudding as a teatime meal, always as part of a full-English breakfast, and I
have to say it was wonderful – the apple and mustard cut through the salty
streaky bacon and soft, stodgy black pudding. Yum!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“#35 White Pudding: 7/10. Very tasty indeed!
Soft in the centre and crispy on the outside. Much more subtle than black pudding,
but a change to normal sausages. More please!”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source:</span></i><span style="color: #700000;"> Neil Buttery. “#34 Black Pudding, #35 White Pudding,” <i>Neil
Cooks Grigson, </i>March 12, 2008,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><a href="https://neilcooksgrigson.com/2008/03/12/34-black-pudding-35-white-pudding/">https://neilcooksgrigson.com/2008/03/12/34-black-pudding-35-white-pudding/</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj229hB0ZzG72T3pdXFt2sxSwne3iEKArnBu5wgvZeOm5MF4jbMMeWenV74oGy42_BihbQz3R43f3oQ894mRzUjFCT0QAIvdqxJA3nZPMgncalSldSC4x8VULRz9E8DQ8N_pbZnXrWR-Ozz0h6qlYp4ttGIXcfMdU--N8x9AgjfmKYhaEoK2UsFB-cTiOrk/s743/00RecipeHDG-ModernRecipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="148" data-original-width="743" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj229hB0ZzG72T3pdXFt2sxSwne3iEKArnBu5wgvZeOm5MF4jbMMeWenV74oGy42_BihbQz3R43f3oQ894mRzUjFCT0QAIvdqxJA3nZPMgncalSldSC4x8VULRz9E8DQ8N_pbZnXrWR-Ozz0h6qlYp4ttGIXcfMdU--N8x9AgjfmKYhaEoK2UsFB-cTiOrk/w640-h128/00RecipeHDG-ModernRecipes.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">What do modern cooks make of black pudding in the English-speaking
world? Well, in Australia, nothing. In August 2020, when I started researching
modern sources for this blog post, I couldn’t find any recipes on the big Aussie
website, <i>Australia’s Best Recipes</i>. (Aussies avoid any sort of offal—see <a href="http://katywiddopsblog.blogspot.com/2020/08/offal-awful-pigs-trotters_20.html">Offal?
Awful! Pigs’ Trotters</a>.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>I fared better with
the British and New Zealanders, however: possibly a demonstration that today’s
New Zealand cuisine still smacks of the mother country. The New Zealand website
<i>Eat Well</i> and the BBC’s <i>Good Food</i> had about a dozen recipes each. On
both websites some were so trendy and up-market as to be simply silly: “Pear
and black pudding crostini” or “Celeriac soup with scallops & black pudding”?
<i>Please!</i> Black pudding doesn’t do posh well, it’s essentially peasant
food.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>Black puddings are
still being served with apples and/or potatoes but these days the recipes may
well have gone up-market. I’ve picked the ones that aren’t desperately trendy.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x_Fm094FuHa_jHU398VaaUGduJ-DN6Y6viiSc7T2NRBlM6EuiQNyipdzoEMzTU8MhuFCyX8XheqFzdDDofGeIvJOxxpgjRv6kyl8qWrJJgoRfQs-_Vo_n5isWBhlrkv3NNMneBb-F11wNG1iS37boQ4nn-AV51q69h63E1dLev8L1G-rl6joFRpDk789/s925/HDG-BlackPuddingAndSpuds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="119" data-original-width="925" height="82" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x_Fm094FuHa_jHU398VaaUGduJ-DN6Y6viiSc7T2NRBlM6EuiQNyipdzoEMzTU8MhuFCyX8XheqFzdDDofGeIvJOxxpgjRv6kyl8qWrJJgoRfQs-_Vo_n5isWBhlrkv3NNMneBb-F11wNG1iS37boQ4nn-AV51q69h63E1dLev8L1G-rl6joFRpDk789/w640-h82/HDG-BlackPuddingAndSpuds.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">Here’s an extremely simple English dish, so simple that anyone
<i>might</i> have thought of it—but Tom Kerridge actually did!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHMhiyAwGRalPUKM3x-_eY3R_VzkxkaaOsO_Keehi6gbeFBpL7CHDXpGjkL_Y-WyGtmQrxxIXxdkfrV9PpbUcrI_fDel64EFwRuRuNaoqfYEXCa0Odlpin553HNxIFu35mdTl4J_g7Q99xGqNVwBTFggIH-O-KL-Qg6ZsPsFEGcd_9f5DC9MDxa2nM639/s490/BlackPuddingMashBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="471" data-original-width="490" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHMhiyAwGRalPUKM3x-_eY3R_VzkxkaaOsO_Keehi6gbeFBpL7CHDXpGjkL_Y-WyGtmQrxxIXxdkfrV9PpbUcrI_fDel64EFwRuRuNaoqfYEXCa0Odlpin553HNxIFu35mdTl4J_g7Q99xGqNVwBTFggIH-O-KL-Qg6ZsPsFEGcd_9f5DC9MDxa2nM639/w400-h385/BlackPuddingMashBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"></span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #700000;">Black Pudding Mash</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">“Make mash
extra special with diced black pudding pieces. This side dish goes perfectly
with roasted pork.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 4 large
potatoes (about 300 g), cut into large chunks</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 300 g black
pudding, peeled and diced<span style="mso-spacerun: yes;"> </span>* 100 ml milk</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 100 ml
double cream<span style="mso-spacerun: yes;"> </span>* 200 g unsalted butter<span style="mso-spacerun: yes;"> </span>* 2 tbsp rapeseed oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">1. Put the
potatoes in a large pan, cover with water and season with salt. Bring to the
boil, turn the heat down and gently simmer for 25-30 mins or until cooked
through. Tip the potatoes into a colander and drain, then leave to steam for 10
mins.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">2. Meanwhile,
heat the oil in a frying pan and cook the black pudding until crispy, then
drain on kitchen paper. Put the milk, double cream and butter in a saucepan and
bring to the boil.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">3. Pass the potatoes
through a potato ricer or a mouli, back into the pan. Gradually add the hot
milk and mix until you have a smooth buttery mash. Season and gently stir
through the black pudding before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>–Serves 6.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source:</span></i><span style="color: #700000;"> Tom Kerridge, <i>Good Food</i> magazine, January 2015. <i>BBC
Good Food</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><a href="https://www.bbcgoodfood.com/recipes">https://www.bbcgoodfood.com/recipes</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZHxyOoiIF3tzeXz4mR4oYvRvg_M9C8BAfszQW_-CfggsfwWLqat8-tKUOliegdRfIyOSKwsM2YQru3JLd12dWmzAI_6ijkl_AhKOVwWxep0KReY_ZxRzbS9dfOJ9yakFMnOACs4Y807HzNnNH_G2QRDo1K_UQls9mRA8TD4kx1peEdXcKi1WWMtYUPop/s925/HDG-BlackPuddingApplesSpuds-Eggs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="117" data-original-width="925" height="80" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZHxyOoiIF3tzeXz4mR4oYvRvg_M9C8BAfszQW_-CfggsfwWLqat8-tKUOliegdRfIyOSKwsM2YQru3JLd12dWmzAI_6ijkl_AhKOVwWxep0KReY_ZxRzbS9dfOJ9yakFMnOACs4Y807HzNnNH_G2QRDo1K_UQls9mRA8TD4kx1peEdXcKi1WWMtYUPop/w640-h80/HDG-BlackPuddingApplesSpuds-Eggs.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">Next is a New Zealand recipe that gives the traditional French
combination of <i>boudin </i>with apples and potatoes an odd twist: superfluous
added fats and protein from eggs.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>As I was reading
a selection of recent New Zealand recipes such additions began to seem inevitable:
if not eggs, then cream, crème fra<span style="mso-bidi-font-family: Arial;">î</span>che,
cheeses… And sometimes eggs with them. Oh, <i>dear</i>. The cafés are likewise.
When I came back to NZ from 30 years in Australia in early 2020 I was disconcerted
to find that eggs—poached eggs, especially—are everywhere, in every class of café,
often in completely incongruous combos. Even a smoked-salmon and salad open
sandwich came with a gooey poached egg perched on top. <i>Ugh!</i></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>Yummy though
this recipe looks, it’s far from good for you. Just don’t go overboard and
serve it every week!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQRU1trCuV80kXAdZuGxMIs5Z0Dkd0yN0iyub1qOUDeU77K8K3SPu5dRNtYTB-eS9pPufMOAiUOgIgf8TxfDaTav36qL53jpbjEQMyj1otIldMUQCCnWvt8eyMTG6SK-9VNYwszrBtDKJK6kgMwPl-1Ay36dTZXDop-1x-s49LdJ3oKGfo03fh2In0Jea/s495/BlackPuddingAppleCrispyPotatoesEggBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="495" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQRU1trCuV80kXAdZuGxMIs5Z0Dkd0yN0iyub1qOUDeU77K8K3SPu5dRNtYTB-eS9pPufMOAiUOgIgf8TxfDaTav36qL53jpbjEQMyj1otIldMUQCCnWvt8eyMTG6SK-9VNYwszrBtDKJK6kgMwPl-1Ay36dTZXDop-1x-s49LdJ3oKGfo03fh2In0Jea/w400-h351/BlackPuddingAppleCrispyPotatoesEggBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #700000;">Black Pudding With Apple, Crispy
Potatoes And Soft Egg</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 200 g black
puddings<span style="mso-spacerun: yes;"> </span>* 8 eggs, room temperature</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 2 apples,
firm<span style="mso-spacerun: yes;"> </span>* 2 potatoes, boiled * 2 tablesp olive
oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 2 tablesp malt
vinegar<span style="mso-spacerun: yes;"> </span>* salt and freshly ground black
pepper to taste</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">1. Boil the
potatoes. Heat the oil in a frying pan. Cut the potatoes into 1.5 cm cubes,
then fry them until the edges are crisp and golden. Meanwhile, cut the black
puddings into 2 cm cubes, then add to the crisp potatoes. Cook for 2-3 minutes
until a brown crust has formed on the puddings. Chop the apples into pieces
roughly the same size as the potatoes. If necessary, add a little more oil to
the pan, then add the apple pieces and cook until they colour slightly—about 3
minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">2. Remove the
ingredients to a warm plate covered with absorbent paper and keep them warm
while you poach the eggs.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">3. Eggs should
be at room temperature. Bring a pan of water and the vinegar to the boil. Crack
the eggs into the water, then lower the heat and cook for 3 -minutes with the
water barely bubbling. Remove the eggs with a slotted spoon, allowing the water
to drain away. You may need to cook the eggs in batches, so keep the cooked
ones warm on a plate lined with absorbent paper.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">4. Divide the
potato, pudding and apple mixture between each of 4 plates, then top each plate
with 2 poached eggs. Season lightly with salt and pepper.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">A good black
pudding has a coarse texture and remains meltingly tender yet crumbles slightly
when cooked. Cut the pudding into thick slices, as these will hold together
better than thin ones, and always cook them in a very hot pan. Allow the pieces
to form a crusty exterior, as this helps prevent the fat escaping. They are
fragile, so turn them gently. Cook the potatoes and apples in the same pan to
keep all the flavours together.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Note:</span></i><span style="color: #700000;"> You can finish this dish by adding potato crisps for an
extra crunch. Thinly slice a potato and bake in the oven until crispy.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source: New
Zealand Listener</span></i><span style="color: #700000;">, in <i>Eat Well</i>, </span><a href="https://www.eatwell.co.nz/">https://www.eatwell.co.nz/</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg671SIRcr2d7fUcUlOm6v1h6xj3nbS53EtiNmuJ4YDas__otlLI7Ooop9tc-j2X879gI1EeJp_ZB60nWWm78wFkq78obNE_X4yQtBEQ56tnzT8gdvOWML6i9chO7Wglw8-2QfSfkwr1axT5MgCy3lHz4Wb-WFD0YSXnHxy_j5GG5pfas11elUTnDQm6pjp/s925/HDG-SomethingDifferentForToday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="154" data-original-width="925" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg671SIRcr2d7fUcUlOm6v1h6xj3nbS53EtiNmuJ4YDas__otlLI7Ooop9tc-j2X879gI1EeJp_ZB60nWWm78wFkq78obNE_X4yQtBEQ56tnzT8gdvOWML6i9chO7Wglw8-2QfSfkwr1axT5MgCy3lHz4Wb-WFD0YSXnHxy_j5GG5pfas11elUTnDQm6pjp/w640-h106/HDG-SomethingDifferentForToday.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">You don’t have to be mindlessly trendy to do something a
little different with black pudding, and the following recipes offer hearty, peasant-style
dishes that look very tasty!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4o1DIx1SrGGoGftuLOlh6y50j-fyVEL-WuwCpvdPOvQwLaCsIQOga754O8-r0N6RYVenFZ1U3W9OD3Zl_520LYIra7C4SoNw2xMq0lna_mkO4iNKsbKgSw-HfjV1JrFxtX7zQY10IHVo938ayYAqKNA7zhsJ6yFNlTR3GxuKftJnD7G-F9H_GIeUR5Zz/s834/SomethingDifferentBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="305" data-original-width="834" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4o1DIx1SrGGoGftuLOlh6y50j-fyVEL-WuwCpvdPOvQwLaCsIQOga754O8-r0N6RYVenFZ1U3W9OD3Zl_520LYIra7C4SoNw2xMq0lna_mkO4iNKsbKgSw-HfjV1JrFxtX7zQY10IHVo938ayYAqKNA7zhsJ6yFNlTR3GxuKftJnD7G-F9H_GIeUR5Zz/w400-h146/SomethingDifferentBKD.jpg" width="400" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>You’ll see that there’s
a tendency to combine the black pudding with other meats. Speaking as a <i>boudin</i>
purist, I wouldn’t, supposing I’d managed to source a really juicy one. But the
recipes are an interesting illustration of the way in which 21st-century cuisine
is utilising (or perhaps bowdlerising) traditional working-class fare.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7HiXbGDle4TNYRT8tHplXvgSnMeHXrCmQrKA0WOe19EpmqvkVe6DSRQJO9xtuqXkvkv3YJMFYwySc0I1lZzC-jFw6sPPpc2fBwJF38XnrHHJ0cp1or4yR3iO7uWhqHaZ3U-HUAUJTE4UXOJMibR_cii_4GWR-45NkUDTyIT4ICEpnkzQ8di30T6rIwEb/s926/HDG-PopItInaHotpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="119" data-original-width="926" height="82" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7HiXbGDle4TNYRT8tHplXvgSnMeHXrCmQrKA0WOe19EpmqvkVe6DSRQJO9xtuqXkvkv3YJMFYwySc0I1lZzC-jFw6sPPpc2fBwJF38XnrHHJ0cp1or4yR3iO7uWhqHaZ3U-HUAUJTE4UXOJMibR_cii_4GWR-45NkUDTyIT4ICEpnkzQ8di30T6rIwEb/w640-h82/HDG-PopItInaHotpot.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">The “hotpot” is a long-time favourite English dish, a way
of stewing meat slowly. You could finish this English version in the oven as
suggested or do it in the slow cooker (crock pot), in which case use about 500
ml liquid and let it cook for about 6 hours.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The writer notes: “If you prefer traditional
Lancashire hotpot, leave out the black pudding and the mustard.”</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1iQLkZ79vlZFqaK21Ry1F0pNhqwUjfCJzRILXVmh3qsMJxmwISkvfKNhGQ_tCWW5Ob2aqqCXHH_0IAvwUds7tGM5yuFNv_5_tVRe0KdX3a_WSy6Pds203MGYAOhv_c7Q1ILeLrnytLK44eZeh_t6X-gyIPQyhRgFoXFcfETChapGmrJWwHyGcOecPBQb/s499/LambBlackPuddingMustardHotpotBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="499" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP1iQLkZ79vlZFqaK21Ry1F0pNhqwUjfCJzRILXVmh3qsMJxmwISkvfKNhGQ_tCWW5Ob2aqqCXHH_0IAvwUds7tGM5yuFNv_5_tVRe0KdX3a_WSy6Pds203MGYAOhv_c7Q1ILeLrnytLK44eZeh_t6X-gyIPQyhRgFoXFcfETChapGmrJWwHyGcOecPBQb/w400-h373/LambBlackPuddingMustardHotpotBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #700000;">Lamb, Black Pudding & Mustard
Hotpot</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 8 lamb chops
(middle neck cutlets), excess fat trimmed</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 350 g black
pudding, thickly sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 900 g potatoes,
peeled and very thinly sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 3 carrots,
thinly sliced<span style="mso-spacerun: yes;"> </span>* 2 large onions, thinly
sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 2 tablesp grainy
mustard <span style="mso-spacerun: yes;"> </span>* 20 g pack parsley, finely
chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 6 sprigs of
thyme, leaves only</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 700 ml/1-1/4
pints hot lamb or beef stock or a mixture of stock and water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* knob of
butter, melted</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 2 tablesp groundnut
or sunflower oil (or dripping)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">1. Heat oven
to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions
for 5 mins until they are soft and just starting to turn golden. Remove and set
aside. Pour the remaining oil into the pan and fry the black pudding for about
1 min on each side. Remove, drain on kitchen paper and set aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">2. Cook the
chops in the pan on a high heat so you get a good colour on the outside, but
they’re not cooked, then drain off the fat. Set the chops aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">3. Layer the
ingredients in a deep ovenproof casserole, which holds everything snugly,
starting with some potatoes and carrots and dotting half the mustard over each
layer of black pudding. Season as you build up the layers and sprinkle the herbs
throughout. You should have two layers of chops and finish with overlapping
potato slices.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">4. Pour the
hot stock over everything, then brush the top with the melted butter. Cover and
bake for 2 hrs, until everything is meltingly tender, removing the lid for the
last half hour to crisp up the potatoes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source: Good
Food</span></i><span style="color: #700000;"> magazine, March 2005, in <i>BBC Good
Food</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><a href="https://www.bbcgoodfood.com/recipes">https://www.bbcgoodfood.com/recipes</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBrQIEa6VRElBz2HqX-TP_4UizkIOBoj5L6sA85D4QFQ0HTpAL7Mi4RYlo8sECMI-WFyxi9gWQyaCTMB2zM8lcW3tYaI1QwaJdjsibDiI9ukbHWrzY_WN-FyApimPawPVtAlEVcOGpgS_-pYkj6BexLIwQ1CZgH7_JpeMU0LcJDg-KTzYArn-clRGMEjW/s925/HDG-WithRiceOrSpudsSpanishStyle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="118" data-original-width="925" height="82" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBrQIEa6VRElBz2HqX-TP_4UizkIOBoj5L6sA85D4QFQ0HTpAL7Mi4RYlo8sECMI-WFyxi9gWQyaCTMB2zM8lcW3tYaI1QwaJdjsibDiI9ukbHWrzY_WN-FyApimPawPVtAlEVcOGpgS_-pYkj6BexLIwQ1CZgH7_JpeMU0LcJDg-KTzYArn-clRGMEjW/w640-h82/HDG-WithRiceOrSpudsSpanishStyle.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">Spanish rice? There is a strange tradition in the English-speaking
world, which I at least have discerned, though I don’t know that it’s occurred to
any other cookery writers, of calling any fried rice dish done in a good-sized open
pan with onion and a bit of tomato “Spanish” rice. The name dates back to at
least the first years of the 20th century, appearing in 1908 in <i>365 Foreign
Dishes: A Foreign Dish for Every Day in the Year</i> (Philadelphia, G.W. Jacobs
& Co.) and in 1917 in <i>The Khaki Kook Book</i>, by Mary Kennedy Core ([New
York], Abingdon Press). The first, a remarkably tasteless recipe, is the twin
of the one Mum used to make for us in New Zealand in the late 1950s. The second
is tastier, but neither of them lets a snippet of herb or spice creep in. They are
both vegetarian. I have no idea where Mum got the recipe from. The name is still
extant in New Zealand for a pan-fried dish, but the meaty 2022 version on <i>The
New Zealand Woman’s Weekly – Food</i> website has dispensed with the tomatoes
in favour of a frozen pea, corn and red capsicum mix.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>The modern
English recipe below picks up the “Spanish rice dish” idea in a baked rice casserole
and adds black pudding—true, there is a Spanish version of the sausage, <i>morcilla</i>,
but here it’s English black pudding. So is it the rice with onion, tomato (not much,
though), capsicums and paprika that make it Spanish?</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0QgpE8U_eig9uFEXNhCIKKxpJ1rUom4OK2mWNkZQkty8t0GH0i8nOuWJtILWR1tQQ1NChn51kztebt7XTBBcw1px3Rfk1ouWGrJxnd05UHtJz6I4iSLE9fWbkOn5AYHorOConpWRnL_bkAh-Z8HzL928CjaSatOmU9Kl1bivrYSaM9BJw8RzTf_1eofs/s516/ArrozAlHornoBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="516" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH0QgpE8U_eig9uFEXNhCIKKxpJ1rUom4OK2mWNkZQkty8t0GH0i8nOuWJtILWR1tQQ1NChn51kztebt7XTBBcw1px3Rfk1ouWGrJxnd05UHtJz6I4iSLE9fWbkOn5AYHorOConpWRnL_bkAh-Z8HzL928CjaSatOmU9Kl1bivrYSaM9BJw8RzTf_1eofs/w400-h383/ArrozAlHornoBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #700000;">Arroz al Horno</span></i><span style="color: #700000;"> (Baked Rice)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">“Combine pork
belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling,
it feeds eight with little effort and is perfect for a cold night.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 375 g paella
rice<span style="mso-spacerun: yes;"> </span>* 150 g black pudding, roughly
chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 800 g thick
pork belly pork slices (8-10 slices), halved</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 100 g chunky
bacon lardons <span style="mso-spacerun: yes;"> </span>* 1/2 x 400 g can white
beans, drained</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 2 red capsicums,
halved, deseeded & sliced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 1 plum
tomato, chopped<span style="mso-spacerun: yes;"> </span>* 1 onion, finely
chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 8 garlic
cloves, roughly chopped</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 1.2 L
chicken stock<span style="mso-spacerun: yes;"> </span>* 4 tsp smoked paprika</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 1/4 - 1/2
tsp dried chilli flakes<span style="mso-spacerun: yes;"> </span>* 6 sprigs thyme
or rosemary</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 2 tablesp extra
virgin olive oil, plus extra to serve</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">* 1 lemon,
juiced (optional)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">1. Heat oven
to 200C/180C. Heat half the oil in a deep frying or sauté pan (or shallow
casserole dish) measuring around 30cm in diameter. Over a high heat, colour the
pork belly slices on each side in several batches, then transfer to a bowl. Add
the remaining oil to the pan and lower the heat to medium, then add the black
pudding and bacon and fry all over for several mins. Remove with a slotted
spoon. Fry the onion and peppers for around 10 mins until soft and pale gold,
then add the tomato and cook until soft. Add the garlic, smoked paprika and
chilli flakes and cook for another 2 mins, then put the pork, black pudding and
bacon back in the pan. Add the beans, stock and whichever herb you're using,
and bring everything to the boil.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">2. Sprinkle
the rice around the pork belly, pushing it underneath the stock. Let the stock
come to the boil again, season well, then transfer to the oven (leave it
uncovered). Cook for 20 mins without stirring, then check to see how the rice
is doing. The rice should be tender and the stock absorbed. If it’s not ready,
put back in the oven for another 5 mins, then check again. Taste for seasoning.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">3. Squeeze lemon
juice over the top and drizzle over some extra virgin olive oil just before
serving, if you like.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>–Serves 8.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source:</span></i><span style="color: #700000;"> Diana Henry, <i>Good Food</i> magazine, November 2018,
in <i>BBC Good Food</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><a href="https://www.bbcgoodfood.com/recipes">https://www.bbcgoodfood.com/recipes</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>The New Zealand
version adds eggs (again) and leaves the rice out in favour of potatoes, but the
chorizos are definitely a Spanish touch! Er, and I have no idea what that
reference to a “greasy spoon” breakfast is doing there, it’s definitely not a
Kiwi expression and in fact for most of the 20th century it was impossible to
buy a cooked breakfast in New Zealand—and I’m not betting it’s changed much today.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5_4uorOyAHcC7kkmxvHBQIYZGVLXItfNOfexqtPFwD8DyHmp8gS313vrqAH8Mqy3WwXYLaSPtvwRyhth-Ye188JOMUOqYOFg5-6JCiWjPdfYL5KnYEC5w7HNsdm1XJqwUpnDunotZ4XvB0jj2icIeWArnpXq5pPzlaxB5jK4AXIXIMDgK0KrsrGYxBPV/s556/BakedEggs-BlackPuddingChorizosTomatoBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="449" data-original-width="556" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf5_4uorOyAHcC7kkmxvHBQIYZGVLXItfNOfexqtPFwD8DyHmp8gS313vrqAH8Mqy3WwXYLaSPtvwRyhth-Ye188JOMUOqYOFg5-6JCiWjPdfYL5KnYEC5w7HNsdm1XJqwUpnDunotZ4XvB0jj2icIeWArnpXq5pPzlaxB5jK4AXIXIMDgK0KrsrGYxBPV/w400-h323/BakedEggs-BlackPuddingChorizosTomatoBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #700000;">Baked Eggs With Black Pudding,
Chorizos And Tomato</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">“Forget breakfast
at the greasy spoon, this glammed up egg and black pudding meal is perfect at any
time of the day.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 450 g black puddings<span style="mso-spacerun: yes;"> </span>* 450 g chorizo sausages</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 8 eggs<span style="mso-spacerun: yes;">
</span>* 2 large potatoes, cooked<span style="mso-spacerun: yes;"> </span>*1 red
capsicum</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 330 g whole peeled tomatoes, tinned</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>*1 onion<span style="mso-spacerun: yes;">
</span>* 1 red chilli<span style="mso-spacerun: yes;"> </span>* 2 garlic cloves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 1 handful coriander, chopped, plus extra
to serve</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 1 pinch ground cumin<span style="mso-spacerun: yes;"> </span>* 250 ml chicken stock</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>* 1 tablesp vegetable oil</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">1. Preheat the
oven to 180C. Heat the oil in a large saucepan. Finely chop the onion, then fry
gently until soft. Seed and slice the capsicum and add to the saucepan. Cook
for 3 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">2. Then add
the cumin and chilli (seeded and chopped). Season with salt and pepper. Smash
the garlic with the side of a broad knife blade, then finely chop it and add to
the saucepan. Cook for 3 minutes, stirring occasionally.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">3. Crush the
tomatoes and add to the saucepan with their juice. Cook for 2 minutes until the
mixture comes to a simmer. Add the stock and cook until the sauce has thickened
- about 15 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">4. Remove from
the heat and stir in the coriander. Taste for salt and pepper—it should be
quite spicy. Cover the sauce and keep in a warm place.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">5. Slice the black
puddings, chorizos and potatoes into even-sized chunks and mix together. Divide
between 4 x 12cm-diameter ovenproof dishes, making 2 hollows between the sausages
and potatoes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">6. Break an
egg into each one. Pour the tomato sauce over the top, completely covering all
the ingredients.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">7. Put the
dishes onto a flat baking sheet and place in the oven for 8 minutes. Remove carefully
from the oven, for there are only a few things hotter than bubbling tomato
sauce.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">8. Sprinkle
with extra coriander and serve.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;">Source:</span></i><span style="color: #700000;"> <i>New Zealand Listener</i>, in <i>Eat Well</i>, </span><a href="https://www.eatwell.co.nz/">https://www.eatwell.co.nz/</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="mso-spacerun: yes;"> </span>If you can manage
to find a good black pudding these days, any of these modern recipes would be very
tasty, admittedly. But as you can see, also fat-laden.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PbgrRy1CHE5TAvbiXKhAAI8Ad-NFx9UeM3nJ3RpYInyJsia0SFoxuOQZMfFq7VOADMnuclDHvQTTKW8x3c-_cUVxfm7oovGQwmM7EZz2tMCRzKm-MeBXTQrwf8Uha20LnfaQblXvETy4ZjsTYbD6N-yDjyytMlcY8X4nPo4ewSpkGW2om-SsMQI124d9/s926/HDG-TheFrenchConnection.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="155" data-original-width="926" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PbgrRy1CHE5TAvbiXKhAAI8Ad-NFx9UeM3nJ3RpYInyJsia0SFoxuOQZMfFq7VOADMnuclDHvQTTKW8x3c-_cUVxfm7oovGQwmM7EZz2tMCRzKm-MeBXTQrwf8Uha20LnfaQblXvETy4ZjsTYbD6N-yDjyytMlcY8X4nPo4ewSpkGW2om-SsMQI124d9/w640-h108/HDG-TheFrenchConnection.jpg" width="640" /></a></div><span lang="FR" style="color: #00b0f0; mso-ansi-language: FR;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;">The British taste for black pudding has manifestly filtered
through to New Zealand cookery. And the French influence? <i>“Boudin”</i> also
made its way to the colonies: in Louisiana the blood sausage may still be found
today. They call it <i>boudin rouge</i>.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs2ZCukY5u1SYh9gkOLwiBrF0OBJwoQdzUuNuxpCSyu63XnDuPxPK4tQgT9ZoEuRx-0MwpNersKDMONuB7wLHZ0PUjYafwnC5RYbAiXZRJNEgQta9G3HOGqIBe1asCIonEvJFktBHrFVhZQFzSS9I9g79Vbth38DwBvAwfQJW9mbCwUx-quuzD3KaOPwH/s504/FrenchConnection-BoudinRougeBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="504" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs2ZCukY5u1SYh9gkOLwiBrF0OBJwoQdzUuNuxpCSyu63XnDuPxPK4tQgT9ZoEuRx-0MwpNersKDMONuB7wLHZ0PUjYafwnC5RYbAiXZRJNEgQta9G3HOGqIBe1asCIonEvJFktBHrFVhZQFzSS9I9g79Vbth38DwBvAwfQJW9mbCwUx-quuzD3KaOPwH/w400-h400/FrenchConnection-BoudinRougeBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“Boudin is a Cajun sausage that is made
from pork, pork organ meat, cooked rice, and vegetables such as onions and
peppers and stuffed in pork casings.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“There are basically two types: <i>boudin blanc</i>,
or white boudin, and <i>boudin rouge</i>, or red boudin. … <i>Boudin rouge</i>
or simply blood boudin, is the traditional favorite, though, but harder to find
… The basic difference between <i>boudin blanc</i> and <i>boudin rouge</i> is
that <i>boudin rouge</i> contains fresh pig’s blood. It is sometimes, as well,
made with beef blood. ...</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><i><span style="color: #700000;"><span style="mso-spacerun: yes;"> </span>“Boudin rouge</span></i><span style="color: #700000;"> is not made as often as <i>boudin blanc</i>, but it is
made and available legally.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><span style="color: #700000;">(EricT_CulinaryLore.
“Can I Buy Legal Blood Boudin (Red Boudin or Boudin Rouge)? Or Is It Outlawed
[in the U.S.]?” <i>Culinary Lore</i>, November 21, 2014)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify; text-justify: inter-ideograph;"><a href="https://culinarylore.com/category/food-history/">https://culinarylore.com/category/food-history/</a></p>
<p align="center" class="MsoNormal" style="mso-pagination: none; text-align: center;"><b><i><span style="color: red; font-size: 14.0pt;">Et vive le boudin!</span></i></b></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-68905871372739245822022-11-27T13:13:00.001+13:002022-11-27T13:13:29.704+13:00Using Up... Semolina<!--[if gte mso 9]><xml>
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" SemiHidden="true" UnhideWhenUsed="true"
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<w:LsdException Locked="false" Priority="62" Name="Light Grid"/>
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<w:LsdException Locked="false" Priority="31" QFormat="true"
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<w:LsdException Locked="false" Priority="32" QFormat="true"
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<w:LsdException Locked="false" Priority="33" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" SemiHidden="true"
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<w:LsdException Locked="false" Priority="39" SemiHidden="true"
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<w:LsdException Locked="false" Priority="41" Name="Plain Table 1"/>
<w:LsdException Locked="false" Priority="42" Name="Plain Table 2"/>
<w:LsdException Locked="false" Priority="43" Name="Plain Table 3"/>
<w:LsdException Locked="false" Priority="44" Name="Plain Table 4"/>
<w:LsdException Locked="false" Priority="45" Name="Plain Table 5"/>
<w:LsdException Locked="false" Priority="40" Name="Grid Table Light"/>
<w:LsdException Locked="false" Priority="46" Name="Grid Table 1 Light"/>
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<w:LsdException Locked="false" Priority="48" Name="Grid Table 3"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark"/>
<w:LsdException Locked="false" Priority="51" Name="Grid Table 6 Colorful"/>
<w:LsdException Locked="false" Priority="52" Name="Grid Table 7 Colorful"/>
<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="47" Name="Grid Table 2 Accent 1"/>
<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 1"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 1"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 1"/>
<w:LsdException Locked="false" Priority="51"
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<w:LsdException Locked="false" Priority="52"
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<w:LsdException Locked="false" Priority="46"
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<w:LsdException Locked="false" Priority="48" Name="Grid Table 3 Accent 2"/>
<w:LsdException Locked="false" Priority="49" Name="Grid Table 4 Accent 2"/>
<w:LsdException Locked="false" Priority="50" Name="Grid Table 5 Dark Accent 2"/>
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<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEkgZdEZQ9GXLwmT5AA7zQbtViLzgSAy34qbvbne7l_HJw2r6fhSwfaehDE2isquaZcKLOQMySCRM4oCN-PAkzexSu1JKTVPbfecz30o585OIEuznbLOOBnRjZ68tDMCMu6_LfLAwBk7kGclgzR5qSfN9_gs6yy3XSGO-lrVZwVlZ724GfydSyLlBQg/s648/00UsingUp-SemolinaHDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEkgZdEZQ9GXLwmT5AA7zQbtViLzgSAy34qbvbne7l_HJw2r6fhSwfaehDE2isquaZcKLOQMySCRM4oCN-PAkzexSu1JKTVPbfecz30o585OIEuznbLOOBnRjZ68tDMCMu6_LfLAwBk7kGclgzR5qSfN9_gs6yy3XSGO-lrVZwVlZ724GfydSyLlBQg/w640-h498/00UsingUp-SemolinaHDG.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">With this blog
post I’m embarking on an occasional series of suggestions for using up those ingredients
that you bought for a special recipe and which are now dying in the fridge or drowsing
quietly in the cupboard. Some of them dry ingredients, as here, some fresh. I
hope you’ll get some ideas from the recipes I’ve managed to dig up. I don’t guarantee
them—they’re just suggestions that you might like to try.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Here are some ideas for using semolina—one
of which will also suggest what you might do with that orange-flower water you
rashly bought! The dry particles of semolina swell up hugely when exposed to liquid
and heat, so what looks like quite a small packet of it will go a long way.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>We don’t see semolina so much in recipes
from the English-speaking countries, but in other parts of the world—especially
India, the Middle East and North Africa—it is used quite a lot. Many of these
recipes are sweet: it’s a very popular ingredient in sweets and cakes—but semolina
can also be used in savoury dishes. Note that it’s a wheat product, so not
suitable if you need to be gluten-free.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dKYgfsmCLrPk9fm4B6GoKGHP0Xw-AhJU1OmBepVpBtm4whcGb3WVWsr5DNK2X1syF6LuK1hgXA5zze7pZJmLPYmYgMwn7vUdWj2-OI_nyFzH24OqvEA8GOsRjCBHGjnim_yfiqgS_TqeiTWzuP2k1QyzMWLl9MF_A645OF7p4a5qcGkkpYYP_hj8WA/s669/00RecipeHDG-Semolina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="186" data-original-width="669" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dKYgfsmCLrPk9fm4B6GoKGHP0Xw-AhJU1OmBepVpBtm4whcGb3WVWsr5DNK2X1syF6LuK1hgXA5zze7pZJmLPYmYgMwn7vUdWj2-OI_nyFzH24OqvEA8GOsRjCBHGjnim_yfiqgS_TqeiTWzuP2k1QyzMWLl9MF_A645OF7p4a5qcGkkpYYP_hj8WA/w640-h178/00RecipeHDG-Semolina.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff0066; font-size: 14.0pt;">SEMOLINA SWEETS</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Semolina is
often used in Indian recipes for sweets, some of them very tricky to make. Here’s
a simple one that I’ve found works well. It’s based on an Anglo-Indian recipe
for “Hulwa” by Mary Kennedy Core, an American missionary to India in the 19th century.
She used Cream of Wheat.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff0066;">Semolina Halwa</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">Have ready a non-stick flat pan like a slice
tin before you start.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;"><span style="mso-spacerun: yes;"> </span>* 1
cup semolina<span style="mso-spacerun: yes;"> </span>* 1 cup sugar <span style="mso-spacerun: yes;"> </span>* 3 cups water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 5 or 6 cardamom pods<span style="mso-spacerun: yes;"> </span>* 1/2 cup butter or margarine</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">1. Crush the cardamom pods with a heavy
implement and extract the seeds. Discard the pods. Grind the seeds to a powder
if you prefer.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">2. Melt the butter or margarine in a
medium-sized frying pan or electric frypan on medium heat.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">3. Fry the semolina, stirring gently, until “it
begins to have a nutty flavor and to be slightly brown”.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">4. Add cardamom seeds, then the water and
sugar.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">5. The semolina will thicken fast once the
water is added. Stir well, cooking briskly, until it forms a thick, rich paste.
When it is very hard to move the spoon it is done.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">6. Press very quickly (it sets fast) into a
flat pan.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">7. If liked, decorate the top: crushed nuts or
sultanas can be used, or silver cashoos.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #ff0066;">8. “Cut in squares like fudge. Very good and
wholesome.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #ff0066;">Adapted from:</span></i><span style="color: #ff0066;"> Mary Kennedy Core. “Hulwa”, <i>The Khaki Kook Book: A Collection
of a Hundred Cheap and Practical Recipes Mostly from Hindustan</i>. [New York],
Abingdon Press, [1917]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>As we’ll see, this method of cooking sweetmeats,
which are typically eaten in India as a between-meals snack or served as a welcome
to guests, can also be used for what in Western cuisine would be considered cakes
or “slices”, or dessert dishes. In fact you could well serve this “Hulwa” as a
dessert course or with coffee.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff8001; font-size: 14.0pt; text-transform: uppercase;">Semolina for
cakes and biscuits</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Semolina is
used in two basic ways for cakes, though there are some variants which combine the
two. Either you can use it as you would flour, mixing wet and dry ingredients
and then baking the result in the oven, or you can cook the wet mixture on the stove
stop until very thick, then pour it out in a shallow layer into a greased pan
and let it set until cooled, as in the “Semolina Halwa” recipe.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Both types may or may not be soused in a sugar
syrup. The individual recipes tell you when.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I’m not much of a baker but I have made
this first semolina cake with success.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZdVuJJo4V5hp3kD-ja6xEAzYp00nLszojvM5f2DddabkU-EJwW7KQkqwCmsmaOkcyrl_m-B-kuN9Faxjn8FbK9AtQysDMfTX9PGtWpHzFi2tbvCzqSfjtU4KUKxyN9_pueWfGxsoj_XA8v8H8B28IzJ-za9EsNIIE3eYbVWX4B31j1n_cKBzEDfoLw/s467/OrangeHalvaCakeCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="467" data-original-width="426" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZdVuJJo4V5hp3kD-ja6xEAzYp00nLszojvM5f2DddabkU-EJwW7KQkqwCmsmaOkcyrl_m-B-kuN9Faxjn8FbK9AtQysDMfTX9PGtWpHzFi2tbvCzqSfjtU4KUKxyN9_pueWfGxsoj_XA8v8H8B28IzJ-za9EsNIIE3eYbVWX4B31j1n_cKBzEDfoLw/w365-h400/OrangeHalvaCakeCOLLAGE.jpg" width="365" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #f67b00;">Orange Halva Cake</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* 9 oz [approx 265 g] semolina <span style="mso-spacerun: yes;"> </span>* 1 orange</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* 4 oz [125 g] ground almonds<span style="mso-spacerun: yes;"> </span>* 3 teaspoons baking powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* 3 eggs<span style="mso-spacerun: yes;">
</span>* 6 oz [175 g] sugar<span style="mso-spacerun: yes;"> </span>* 6 oz [175
g] butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #f67b00;">Syrup:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* 6 oz [175 g] sugar <span style="mso-spacerun: yes;"> </span>* 5 tablespoons water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* 2 tablespoons lemon juice<span style="mso-spacerun: yes;"> </span>* cinnamon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* 1 tablespoon candied peel<span style="mso-spacerun: yes;"> </span>* 3 tablespoons orange juice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">* <i>Optional:</i> whipped cream &
almonds for decoration</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">Beat until creamy 6 oz [175 g] butter with
the same amount of sugar and the grated rind of 1 orange, then mix in the juice
of the orange. Whip 3 eggs and add gradually to the butter mixture.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">Stir in 9 oz [about 265 g] of semolina, 4 oz [125
g] ground almonds and 3 teaspoons baking powder.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">When all is well mixed turn into a buttered
ring mould and bake in a 425 deg.[F.] [218 C] oven for about 10 mins. Reduce heat
to 355 deg. F [180 C] and bake for a further 30 mins.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">When cake is nearly cooked make a syrup of 6 oz
[175 g] caster sugar, 5 tablespoons water, 2 dessertspoons lemon juice, pinch
cinnamon and the candied peel [finely sliced]. Boil together till syrup thickens
slightly, then add 3 tablespoons orange juice.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">Turn the cake out of the mould as soon as possible
after it is cooked.** Pour the syrup over it at once but slowly, so that it is absorbed
by the hot cake.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #f67b00;">This can be served hot, but is better cold,
[optionally] with the middle of the mould filled with whipped cream*** and
almonds.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #f67b00;">Source:</span></i><span style="color: #f67b00;">
“Good Food”, <i>The Observer</i>, [1970s]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;">** Other recipes advise to pour the syrup over the cake while still in
the mould, which I think works better.</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;">*** When served as a cake I much prefer it without the cream. It can also
be served as a dessert, in which case the cream could be suitable, but not
after a rich meal.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Such semolina or “halva” cakes became
popular in British and then Antipodean cookery in the 1970s-early 1980s. They signal
the resurrection of semolina (other than as a nursery pudding) in British cuisine
after many decades.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next recipe, for small semolina cakes, is
a Turkish recipe sourced from the Australian TV channel, SBS. You’ll see that
it pours syrup on the hot baked cake mixture.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUfm6zGk-Gh3QRqPgHYbpLjfn8jtFoLOZ9N-mRbHDY3rFE6j3wmiHYFurAgTkpla7irGeD6PAS9utfN2zckCsEIRkTu04WLf4LJ3cDS8CXqHoyBoWT_CHeCsZemypPUFW9YmcYzEOU1wvy9yKA4Cu0-F0TSdrznoSyfFD4RIUntdi77VYhfvroVPwPA/s756/PistachioSemolinaCakesBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="456" data-original-width="756" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVUfm6zGk-Gh3QRqPgHYbpLjfn8jtFoLOZ9N-mRbHDY3rFE6j3wmiHYFurAgTkpla7irGeD6PAS9utfN2zckCsEIRkTu04WLf4LJ3cDS8CXqHoyBoWT_CHeCsZemypPUFW9YmcYzEOU1wvy9yKA4Cu0-F0TSdrznoSyfFD4RIUntdi77VYhfvroVPwPA/w400-h241/PistachioSemolinaCakesBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #538135;">Pistachio Semolina Cake[s] <i>(Ravani)</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 50 g fine semolina<span style="mso-spacerun: yes;"> </span>* 50 g plain flour</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>* 100
g ground pistachios <span style="mso-spacerun: yes;"> </span>* 5 medium eggs,
separated</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>* 1
tbsp sugar, plus 1 pinch extra <span style="mso-spacerun: yes;"> </span>* 1
orange, zested</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>Syrup:</span></i><span style="color: #538135;"></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>* 600
ml fresh orange juice <span style="mso-spacerun: yes;"> </span>* 1 orange, zested<span style="mso-spacerun: yes;"> </span>* 500 g sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>To
serve:</span></i><span style="color: #538135;"></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>* 300
ml cream<span style="mso-spacerun: yes;"> </span>* 300 ml Greek-style yoghurt<span style="mso-spacerun: yes;"> </span>* 2 oranges</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;">1. Preheat the oven to 180°C. Butter a muffin
tray that has 6 large moulds.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;">2. In a large bowl beat the egg whites with a
pinch of sugar until stiff. In a separate bowl, beat the egg yolks with 1 tbsp
of sugar and the orange zest until pale. Add the semolina, flour and pistachios
to the egg whites and partly mix through. Add the egg yolks and fold through
until combined. Spoon into the muffin tray and bake for 30 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;">3. Meanwhile, make the syrup. Put the orange
juice, zest and sugar in a saucepan and bring to the boil over medium heat,
stirring until the sugar dissolves. Simmer for 10 minutes or until syrupy and
reduced by half. Leave to cool.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;">4. Whip the cream until thick and stir in the
yoghurt.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;">5. Segment the oranges by cutting off the
peel with a small sharp knife, making sure you remove all the white pith. Cut
on either side of each segment, removing wedges of flesh but leaving the membranes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;">6. When the cakes are cooked, ladle over some
of the cooled syrup and leave to soak for at least 10 minutes (or longer if you
prefer the cakes softer). Serve the cakes with the whipped cream and yoghurt,
orange segments and a little extra syrup.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #538135;"><span style="mso-spacerun: yes;"> </span>–Makes
six large muffin-size cakes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #538135;">Source:</span></i><span style="color: #538135;">
Gulbahar Kaya. <i>SBS,</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.sbs.com.au/food/recipes/pistachio-semolina-cake-ravani">https://www.sbs.com.au/food/recipes/pistachio-semolina-cake-ravani</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next set of semolina cakes are what
today in Australasia we’d call “slices”: after cooking in a shallow pan the
cake is cut up into pieces before serving. Such recipes derive from the traditional
dishes of the Middle East or the Indian subcontinent, where they would be snacks
or sweets. Like all slices, you could serve them for afternoon tea or dessert.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Firstly a traditional Middle-Eastern recipe,
a buttery semolina-yoghurt slice, with almonds and syrup. The approach is very like
that used for the Orange Halva Cake:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvba8WuOip6w1VsvrnMvzCWXClsCEnr5v2_3IfzrqTQ4CPU5jigasbdLx-huP14EYwfyXvJpIVZigJKHehJpH3HusmCp6e5jZMPioNLE7oIjE8XQXosp9GWN-2Z4h-rnvRTyrb7MN2YmJhwbF9CGISzlr1tKLx5TH9V1nAkpI7TOCxboZ6a0zKvEVWiQ/s584/BasbousaBilLabanZabadiCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="420" data-original-width="584" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvba8WuOip6w1VsvrnMvzCWXClsCEnr5v2_3IfzrqTQ4CPU5jigasbdLx-huP14EYwfyXvJpIVZigJKHehJpH3HusmCp6e5jZMPioNLE7oIjE8XQXosp9GWN-2Z4h-rnvRTyrb7MN2YmJhwbF9CGISzlr1tKLx5TH9V1nAkpI7TOCxboZ6a0zKvEVWiQ/w400-h288/BasbousaBilLabanZabadiCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2e74b5;">Basbousa bil Laban
Zabadi </span></i><span style="color: #2e74b5;">(Basbousa with Yoghurt)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1 1/2 teacups semolina<span style="mso-spacerun: yes;"> </span>* unsalted butter [250 g]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1/2 teacup blanched almonds<span style="mso-spacerun: yes;"> </span>* 1/4 pint [150 ml] yoghurt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1 teacup sugar<span style="mso-spacerun: yes;"> </span>* 1 teaspoon baking powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1 tablespoon vanilla sugar or few drops
vanilla essence</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* clotted or whipped cream (optional) [to
garnish]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2e74b5;">Syrup:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1 1/2 teacups sugar<span style="mso-spacerun: yes;"> </span>* 1/2 teacup water<span style="mso-spacerun: yes;"> </span>* juice 1 lemon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Make a thin syrup by boiling the sugar, water
and lemon juice together and simmering till it thickens. Allow to cool, and
chill.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Toast the blanched almonds and chop finely.
Melt 1/4 lb [125 g] butter.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Beat the yoghurt with the sugar in a large
mixing bowl. Add the butter, semolina, baking powder, almonds and vanilla sugar
or essence, and beat well till thoroughly mixed.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Pour into a large, rectangular buttered baking
tray and bake in a fairly hot oven (400. deg. [F], [200-205 C]) for 1/2 hour.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Pour the cold syrup over the hot basbousa as
soon as it comes out of the oven. Cut into lozenge shapes and return to the
oven for a further 3 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Serve soused with 1/4 lb [125 g] melted
butter and spread with thick clotted cream or whipped cream if you like.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2e74b5;">Source:</span></i><span style="color: #2e74b5;">
Claudia Roden. <i>A Book of Middle Eastern Food</i>. Harmondsworth, England,
Penguin, 1970. (1st published 1968)</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Next is
a modern recipe for a semolina “slice”, loosely translated from a French
website. It derives from North African and Middle Eastern cuisine, but unlike
the Claudia Roden recipe, here the stove-top method of cooking the semolina is
used rather than the oven.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4sTb8UEIIPGIud-nE52Di92bwQEwOMSA2PRTrffjKqaJmBKemSRNfW4mN-BBw-7MSNDhCz3Z8YEoZMqUweth8sjNX1DVCbhtR542EyYAwTCBQF6oXRVRw9B0O2RHDF_yKkrX2q52k1EQYGW7YCB6mi78clLRozWqVleScCpVcIADCJp2JOPP-wOyeQ/s490/GateauDeSemoule-FleurdOrangerCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="420" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4sTb8UEIIPGIud-nE52Di92bwQEwOMSA2PRTrffjKqaJmBKemSRNfW4mN-BBw-7MSNDhCz3Z8YEoZMqUweth8sjNX1DVCbhtR542EyYAwTCBQF6oXRVRw9B0O2RHDF_yKkrX2q52k1EQYGW7YCB6mi78clLRozWqVleScCpVcIADCJp2JOPP-wOyeQ/w343-h400/GateauDeSemoule-FleurdOrangerCOLLAGE.jpg" width="343" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: center;"><b><i><span style="color: #70ad47;">Gâteau
de semoule à la fleur d’oranger</span></i></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: center;"><b><span style="color: #70ad47;">(Semolina
Slice With Orange-Flower Water)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;"><span style="mso-spacerun: yes;"> </span>* 75 g semolina <span style="mso-spacerun: yes;"> </span>* 1/2 litre (500 ml) water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;"><span style="mso-spacerun: yes;"> </span>* 3 tablespoons of sugar or to taste</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;"><span style="mso-spacerun: yes;"> </span>* 1/2 teaspoon orange-flower water or to taste</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;">1. In a good-sized
saucepan mix the semolina, sugar and water together, and add the orange-flower
water. Bring to the boil, stirring from time to time, turn down the heat and cook,
stirring, until the mixture is very thick.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;">2. Turn it out into a
shallow pan or dish and cool in the fridge for two hours.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;">3. Cut into small
pieces and serve.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #70ad47;">Source: <i>CuisineAZ</i>,
</span><a href="https://www.cuisineaz.com">https://www.cuisineaz.com</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Now we come to biscuit recipes. Here’s a traditional
Indian recipe which uses cardamoms to make deliciously fragrant semolina
biscuits:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhspteV11ryn-4pfPtLyraETjvh8PeRgdScQ8JK46lEFPZ32whDtO9qQM5hpSv1ffc2uxrPWk5ZFh9VXByUy261b_o2JRU5GbTq4alGc72ww6LE1Fna73j4_2l5SYFQRpwexWY8QbnL1gDByoS76Q0DmRMBp7Ibnh3t2nxXs-1iZCWcLkU5hJguImXNg/s452/SemolinaCookiesCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhspteV11ryn-4pfPtLyraETjvh8PeRgdScQ8JK46lEFPZ32whDtO9qQM5hpSv1ffc2uxrPWk5ZFh9VXByUy261b_o2JRU5GbTq4alGc72ww6LE1Fna73j4_2l5SYFQRpwexWY8QbnL1gDByoS76Q0DmRMBp7Ibnh3t2nxXs-1iZCWcLkU5hJguImXNg/w390-h400/SemolinaCookiesCOLLAGE.jpg" width="390" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #c45911;">Semolina Cookies <i>(Nan
Khatai)</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;"><span style="mso-spacerun: yes;"> </span>* 1
cup semolina<span style="mso-spacerun: yes;"> </span>*<span style="mso-spacerun: yes;"> </span>6 cardamoms, skinned and ground</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;"><span style="mso-spacerun: yes;"> </span>* 4
tablespoons sugar<span style="mso-spacerun: yes;"> </span>* 4 tablespoons ghee
or butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;"><span style="mso-spacerun: yes;"> </span>* chopped
nuts for decoration</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Beat the ghee and sugar together till creamy.
Sieve in the semolina and cardamom and beat well. Leave the mixture for half an
hour.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Knead well and shape into small flat cakes.
Decorate with chopped or grated nuts and place on a greased tin in an oven at 325°F/263°C
for about half an hour till golden.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c45911;">Source:</span></i><span style="color: #c45911;">
Jack Santa Maria. <i>Indian Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #2e74b5; font-size: 14.0pt;">SEMOLINA IN DESSERTS</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Forget the English-style
nursery pudding of boiled semolina. These desserts are much, much more tempting!
The first is a Russian recipe which is like a cheesecake without the crust. The
original recipe says it may be eaten warm or cold, but it’s much better cold.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #2e74b5;">Cottage Cheese Bake</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 12 oz [250 g] cottage cheese<span style="mso-spacerun: yes;"> </span>* 1 egg<span style="mso-spacerun: yes;">
</span>* 1 tablespoon semolina</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1/4 teaspoon vanilla<span style="mso-spacerun: yes;"> </span>* 2 tablespoons melted butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 2 to 2 1/2 tablespoons sugar<span style="mso-spacerun: yes;"> </span>* 3 oz [about 80-90 g] raisins</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">* 1 tablespoon candied peel<span style="mso-spacerun: yes;"> </span>* 1 tablespoon breadcrumbs</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2e74b5;">Drain cottage cheese well and sieve. Add melted
butter, egg well beaten with sugar, semolina, raisins, candied peel and
vanilla. Butter an oven dish; dust with breadcrumbs. Level the mixture into it
and brush the surface with butter. Bake in a fairly hot oven for 30 min till
browned.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2e74b5;">Source:</span></i><span style="color: #2e74b5;">
Sofka Skipwith. <i>Eat Russian</i>. Newton Abbot, David & Charles, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next recipe, a Bengali dish, is from a
modern Indian cook. Calling it “Semolina Pudding” doesn’t do it justice! It’s a
standard method from Indian cuisine of making a “halwa” of a porridge-like
consistency. An Indian friend once made me the same sort of thing but using wholemeal
flour, with loads of butter and sugar. Incredibly delicious—but his partiality for
New Zealand butter certainly explained why he put on a lot of weight while he was
in the country! The picture shows the pudding after it’s been turned out from a
basin, but I don’t advise doing this: spoon it directly into the serving plates
and eat it while still nice and warm.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtsO2O301XrCtnlNzFpFy-RcNVDmzEcpVMdXSGCX1LdpUFfgplimIxBpcSTjt-QK5iqcrSguoITie8aZiF-FC-NTQ7IdZaFh_i31__5z_nhfN1xYsNROasFnG_dhJIUDeLlG7kY-Yb1F6JWL7MjZObG4vMOdQ3evCKdn_7arwNfDzl041NPpgdaGCZQ/s622/SujiErHalwaBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="622" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPtsO2O301XrCtnlNzFpFy-RcNVDmzEcpVMdXSGCX1LdpUFfgplimIxBpcSTjt-QK5iqcrSguoITie8aZiF-FC-NTQ7IdZaFh_i31__5z_nhfN1xYsNROasFnG_dhJIUDeLlG7kY-Yb1F6JWL7MjZObG4vMOdQ3evCKdn_7arwNfDzl041NPpgdaGCZQ/w400-h299/SujiErHalwaBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #c45911;">Suji er Halwa</span></i><span style="color: #c45911;"> (Semolina Pudding)</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">“This is a very easy and quick recipe to make
and very tasty as well specially if you have a sweet tooth. So here we go.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* 100 gm <i>suji</i> (semolina)<span style="mso-spacerun: yes;"> </span>* 3 tablespoons sugar (or to taste)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* 100 ml warm milk<span style="mso-spacerun: yes;"> </span>* boiling water (as required)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* 1 bay leaf<span style="mso-spacerun: yes;">
</span>* 1 green cardamom<span style="mso-spacerun: yes;"> </span>* few cashew nuts</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* few raisins<span style="mso-spacerun: yes;">
</span>* 1 tablespoon ghee/ butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Dry roast the semolina until the sweet aroma
comes out of the semolina and it turns light brown. Remove it from the heat and
set it aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Heat the ghee/butter now, fry the cashew nuts
and set aside.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Add the bay leaf, cardamom to the remaining
butter and fry for a while; now add the roasted semolina and mix well, then add
the sugar, milk and the water and keep mixing until you get a homogeneous
mixture, stirring it continuously.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Now add the raisins and the fried cashew nuts
and mix well.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Serve hot.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c45911;">Optional:</span></i><span style="color: #c45911;"> you can add little bit of orange food colour or a bit of
saffron diluted in the warm milk. This will give a different dimension to the
dish.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c45911;">Source:</span></i><span style="color: #c45911;">
Sanchita Karmakar<i>. Nutty Cook, </i><a href="http://www.nuttycook.com">http://www.nuttycook.com</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Here’s the Syrian
version:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #c45911;">Ma’Mounia</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* 1 teacup semolina<span style="mso-spacerun: yes;"> </span>* 3 1/2 teacups water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* 3 teacups sugar <span style="mso-spacerun: yes;"> </span>* 1 teaspoon lemon juice</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* 1/4 lb [125 g] unsalted butter<span style="mso-spacerun: yes;"> </span>* 1 teaspoon ground cinnamon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">* clotted cream or whipped cream [to garnish]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Make a syrup by boiling the water and sugar
with the lemon juice, and allowing it to simmer about 10 mins, till slightly
thickened.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Fry the semolina gently for 5 mins in butter.
Add the syrup and stir well.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Leave the pan on the heat 2 mins longer, then
remove and let it rest 20 mins.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">It is now ready to eat. Serve warm, sprinkled
with cinnamon.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;">Spread a tablespoon or so of clotted cream or
thick double cream over each portion.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #c45911;"><span style="mso-spacerun: yes;"> </span>–Serves
4.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #c45911;">Source:</span></i><span style="color: #c45911;">
Claudia Roden. <i>A Book of Middle Eastern Food</i>. Harmondsworth, England,
Penguin, 1970</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #833c0b; font-size: 14.0pt;">SEMOLINA FOR BREAD</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Various kinds
of bread-like dishes based on a semolina dough are traditional outside the English-speaking
world. Here’s the standard “harcha” of Morocco, a kind of flatbread:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8hA9XI5hahZBnuyip-XLY7CC0D0emIv-Pfx-21j6cG6h_x_C1RZPPLORuy-YT81SOy1-pXj4thHRTUeFFq6RhfId8j3PS2SQG40bSJn0-pKILNc0hkWhykYUl9uLmDNq_Kwv7xclEkd9FwGqRN7mDeJRpcedeuHFakkUsNvj717__jXMIJ0FLyNPNw/s600/MoroccanHarchaBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="600" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp8hA9XI5hahZBnuyip-XLY7CC0D0emIv-Pfx-21j6cG6h_x_C1RZPPLORuy-YT81SOy1-pXj4thHRTUeFFq6RhfId8j3PS2SQG40bSJn0-pKILNc0hkWhykYUl9uLmDNq_Kwv7xclEkd9FwGqRN7mDeJRpcedeuHFakkUsNvj717__jXMIJ0FLyNPNw/w400-h283/MoroccanHarchaBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #833c0b;">Moroccan Harcha: Semolina Pan-Fried
Flatbread</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">“Harcha (or harsha) is a Moroccan pan-fried
bread made from semolina. Although it looks a bit like an English muffin, it's
more like cornbread in texture and taste. Recipes for harcha vary from family
to family. This one is quite rich in that it uses all butter and milk—it is
delicious, especially when hot from the griddle!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>“Offer
harcha for tea time or breakfast; they're best served warm with jam, cheese, or
syrup made from melted butter and honey.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 2
cups (350 grams) fine semolina</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 3
tablespoons sugar<span style="mso-spacerun: yes;"> </span>* 2 teaspoons baking
powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 1/4
teaspoon salt<span style="mso-spacerun: yes;"> </span>* 1/2 cup (125 grams) soft
or melted butter</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>* 1/2
to 3/4 cup (120 to 180 milliliters) milk</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>Optional:</span></i><span style="color: #833c0b;"> * 1/4 cup coarse semolina</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">1. In a mixing bowl, blend together the fine
semolina, sugar, baking powder, and salt. Add the butter, and blend with your
hands or a wooden spoon just until the mixture is the consistency of sand and
the semolina grains have all been moistened.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">2. Add 1/2 cup milk and mix until dough
forms. It should be quite moist, wet almost, and easily packed into a large
mound. Add additional milk if necessary to achieve this consistency.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">3. Shape the dough into balls any size that
you like and leave the dough to rest a few minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">4. Preheat a griddle or frying pan over medium-low
heat. While the griddle is heating, roll the balls in the coarse semolina (if
using) and flatten each ball into a disc about 1/4-inch thick, or a bit thicker
if you like.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">5. Cook the harcha over fairly low heat,
about 5 to 10 minutes on each side, until they turn a pale to medium golden
color. Flip only once, and check occasionally to be sure the harcha aren't coloring
too quickly, as they need some time to cook all the way through.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">6. Serve immediately with jam, cheese, or
butter.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Tips:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Coating the cakes in coarse semolina before
frying is optional but creates a nice appearance and texture.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Harcha stores well in the freezer. Reheat
them in a pan or in a 350 degree F (180 degree C) oven for a few minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Dip the harcha in syrup made from melted butter
and honey. To make the syrup, heat equal portions of the butter and honey until
bubbly and hot.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Recipe Variations:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Cut-out version: Instead of shaping the dough
into balls, you can cut out rounds if you prefer. Leave the dough to rest for
10 minutes, sprinkle your work surface with semolina, and then press the dough
flat into a large 1/4-inch-thick disc. Cut out rounds and proceed with cooking
the harcha on a griddle.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;">Savory version: Stuff the harcha with some of
your favorite savory ingredients, such as onions, herbs, olives, and cheese.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #833c0b;"><span style="mso-spacerun: yes;"> </span>–6 to
8 servings.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #833c0b;">Source:</span></i><span style="color: #833c0b;">
Christine Benlafquih, <i>The Spruce Eats, </i>14 May 2020</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.thespruceeats.com/moroccan-harcha-semolina-pan-fried-flatread-2394807">https://www.thespruceeats.com/moroccan-harcha-semolina-pan-fried-flatread-2394807</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #bf8f00; font-size: 14.0pt;">SEMOLINA IN SAVOURY DISHES</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Just like
polenta, well-cooled cooked semolina can be cut up and quickly fried or used instead
of pasta. I’d recommend chilling it in the fridge: if it’s not properly cold
and very solid to start with, it will disintegrate when re-cooked.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This example, flavoured with turmeric and coriander
leaves, is a traditional Indian recipe <a name="_Hlk120446080">for little
savoury patties:</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhyepV_Rqk2c-uu-Jkhg_a9IGR2kwTsGwNuOhUdA8nmlaXTHtqaUExzIgCTPj6P8Ydq7UbV38JYozEimu4yqPKraKPujLhal2dZt9-lDdtwvLcKQ1pRVhT-H5MwBE5tFBSNgrEU2OPc8_4kNovwAV3tX68KnJTL_hqMUK8XpUlml9jnepIB6pHh0_xw/s446/SemolinaPattiesCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="435" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDhyepV_Rqk2c-uu-Jkhg_a9IGR2kwTsGwNuOhUdA8nmlaXTHtqaUExzIgCTPj6P8Ydq7UbV38JYozEimu4yqPKraKPujLhal2dZt9-lDdtwvLcKQ1pRVhT-H5MwBE5tFBSNgrEU2OPc8_4kNovwAV3tX68KnJTL_hqMUK8XpUlml9jnepIB6pHh0_xw/w390-h400/SemolinaPattiesCOLLAGE.jpg" width="390" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #bf8f00;">Semolina Patties <i>(Suji
tikki)</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* 1
cup semolina <i>(suji)</i><span style="mso-spacerun: yes;"> </span>* 1 teaspoon
salt</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* 1
tablespoon chopped coriander leaves</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* 1
teaspoon turmeric powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* gram
<i>[besan]</i> or plain flour <span style="mso-spacerun: yes;"> </span>* ghee for
frying</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Heat 2 tablespoons ghee [or oil], add the
semolina and lightly fry for three minutes. Add 2 cups water and salt and
continue cooking till the mixture thickens, stirring to prevent sticking. When nearly
cooked, mix in the coriander and turmeric.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Turn the mixture onto a greased plate and
allow to cool [thoroughly].</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Form portions of the mixture into small
patties, roll in flour (plain flour or gram flour [i.e. <i>besan</i>, pea flour])
and fry in hot ghee till golden. Drain and serve.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #bf8f00;">Source:</span></i><span style="color: #bf8f00;">
Jack Santa Maria. <i>Indian Vegetarian Cookery</i>. London, Rider, 1973</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>These patties could be served as snacks, or as
part of a meal, either with other Indian dishes or simply with green vegetables
or a salad. If liked, serve them with a spoonful of yoghurt. (You’ll note he
adds the turmeric rather late: I’d sprinkle it onto the semolina as it goes
into the pan and mix it in well.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The notion of using semolina in savoury
dishes seems to have disappeared from English-language cookbooks over the last
100 years or so. Before that, it does sometimes crop up. Here it is, suggested
as a substitute for polenta, as early as 1845 in that great classic, Eliza
Acton’s <i>Modern Cookery for Private Families:</i></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #b08200;">Semoulina and Polenta a
L'Italienne</span></b><span style="color: #b08200;">. (Good.)</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #b08200;">To serve instead of Maccaroni.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b08200;">Throw into a quart of milk, when it is fast
boiling, half a teaspoonful of salt, and then shake lightly into it five ounces
of the best semoulina; stir the milk as this is added, and continue to do so
from eight to ten minutes, letting the mixture boil gently during this time. It
should be very thick, and great care must be take to prevent its sticking to
the saucepan, which should be placed over a clear fire on a bar or trivet, but
not upon the coals.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b08200;"><span style="mso-spacerun: yes;"> </span>Pour
the semoulina, when it is done, into a basin, or a plain mould which it will
not fill by an inch or two, and let it remain some hours in a cool place, that
it may become perfectly cold; it will then turn out quite solid, and like a pudding
in appearance.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b08200;"><span style="mso-spacerun: yes;"> </span>Cut
it with a large, sharp, carving-knife, or a bit of thin wire, into half-inch
slices; wash the basin into which it was poured at first, and butter it well;
grate from six to eight ounces of good cheese (Parmesan, or any other), and mix
with it a half-teaspoonful of cayenne, and twice as much pounded mace; clarify
from two to three ounces of fresh butter, and put a small quantity into the
basin, strew in a little of the cheese, moisten it with some drops of butter,
and place the second slice upon it; then more cheese and butter, and continue this
until all the semoulina is replaced with the basin; put plenty of cheese upon
the top, add the remainder of the clarified butter, and bake the mixture for
about half an hour in a gentle oven. It should be of a fine golden colour when
served.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b08200;"><span style="mso-spacerun: yes;"> </span>Turn
it carefully into a dish, and send it instantly to table. A little rich brown
gravy poured round might, to some tastes, improve it, but it is excellent
without, and may be substituted for maccaroni, which it much resembles in flavour.
It may be enriched by adding butter to the milk or by mixing with it a portion
of cream; and it may be browned in a Dutch oven, when no other is in use.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b08200;"><span style="mso-spacerun: yes;"> </span>In
Italy the flour of Indian corn, which is much grown there, and eaten by all
ranks of people, is used for this dish; but semoulina is perhaps rather better
suited to English taste and habits of diet, from being somewhat lighter and
more delicate. The maize-flour imported from Italy is sold at the foreign warehouses
here under the name of polenta, though that properly speaking is, we believe, a
boiled or stewed preparation of it, which forms the most common food of the poorer
classes of the inhabitants of many of the Italian states. It seems to us superior
in quality to the Indian corn flour grown in America.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #b08200;"><span style="mso-spacerun: yes;"> </span>New
Milk (or milk mixed with cream), 1 quart; salt, 1/2 teaspoonful; semoulina, 5
oz.: 10 minutes. Grated Cheese, 6 to 8 oz. cayenne, 1/2 teaspoonful; mace, 1
small teaspoonful; butter, 2 to 3 oz. baked 1/2 hour, gentle oven.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b08200;">Obs</span></i><span style="color: #b08200;">.—A
<span style="mso-spacerun: yes;"> </span>plain mould can be used instead of a
basin.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #b08200;">Source:</span></i><span style="color: #b08200;">
Eliza Acton. <i>Modern Cookery for Private Families</i>. Facsimile 1845 ed. East
Sussex, Southover Press, 1993, in <i>Food Timeline</i>,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="http://www.foodtimeline.org/">http://www.foodtimeline.org/</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Fifty years later Mrs Wicken picks up the idea
and brings it to the colonies, combining the polenta-like semolina dish with an
Italian-style meat and tomato stew. The instructions are somewhat laborious but
it's really a Bolognese-type sauce with the cooled, cooked semolina squares taking
the place of pasta.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #bf8f00;">Roman Ragout</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* 1
1/2 lbs. Gravy Beef<span style="mso-spacerun: yes;"> </span>* 2 oz. Fat Bacon<span style="mso-spacerun: yes;"> </span>* 2 oz. Onion</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* 1
pint Milk<span style="mso-spacerun: yes;"> </span>* 3 Tomatoes * 1/2 pint Gravy</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>* 1
1/2 oz. Semolina<span style="mso-spacerun: yes;"> </span>* 1 oz. Dry Cheese</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #bf8f00;"><span style="mso-spacerun: yes;"> </span>Total
Cost</span></i><span style="color: #bf8f00;">—1s. <i>Time</i>—Three Hours</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Mince the onion and bacon very fine indeed, put
them into a saucepan and fry a good brown, then add half the gravy, and stir until
a sort of half glaze. Rub the tomatoes through a sieve and stir them in with
the rest of the gravy, bring to the boil. Cut the meat into strips and put it
in with a little salt and pepper, and simmer very gently for about three hours.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">While it is cooking put the milk on to boil,
mix the semolina with a little cold milk, and stir it in; cook it until the
spoon will come out quite clean, then turn it on to a dish till cold.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Cut it into squares and lay some in a deep
dish, sprinkle with grated cheese, then more semolina and more cheese. Pour
over this some of the gravy in which the meat is cooking, and put it in the oven
to get hot.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Dish up the meat and pour the sauce over it.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #bf8f00;">Send the two dishes to table together, quite
hot.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #bf8f00;">Source:</span></i><span style="color: #bf8f00;">
Philip E. Muskett and Mrs H. Wicken. <i>The Art of Living in Australia, by
Philip E. Muskett; Together With Three Hundred Australian Cookery Recipes and
Accessory Kitchen Information by Mrs. H. Wicken</i>. London, Eyre and
Spottiswoode, [1894]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #2cb22c; font-size: 14.0pt;">Semolina with vegetables</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">It’s again Indian
cuisine which offers us semolina used in a savoury dish in quite a different
way: as an ingredient in a batter.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVFGolbIq6VeFJM3eC9HyvB_BSc00mLcVts7Yb9wuMzHL_Hf6VVND6WNaf7Ma4dI7NNtbYmPxbPwv_6Im5wtDBv3xatheKPoX6x1iWm5H9d0VoKuq2xvAoRUtMYxKPzQLFMUuEMAkgcbdMXK8PZYAXuIlueH6bia2_3SccdcV173_w6KQhrVvCR7hWA/s572/KurkuriBhindi-OkraBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="572" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVFGolbIq6VeFJM3eC9HyvB_BSc00mLcVts7Yb9wuMzHL_Hf6VVND6WNaf7Ma4dI7NNtbYmPxbPwv_6Im5wtDBv3xatheKPoX6x1iWm5H9d0VoKuq2xvAoRUtMYxKPzQLFMUuEMAkgcbdMXK8PZYAXuIlueH6bia2_3SccdcV173_w6KQhrVvCR7hWA/w400-h320/KurkuriBhindi-OkraBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><i><span style="color: #2cb22c;">Kurkuri Bhindi</span></i><span style="color: #2cb22c;"> - Crispy Fried Okra</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2cb22c;">“Kurkuri Bhindi</span></i><span style="color: #2cb22c;">, called <i>Kurmure Bhendi Bhaja</i> in Bengali, is
sliced okra coated in spices and fried until crunchy. This crispy fried okra is
so good, you cannot stop eating it!”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>* 10.5
oz [300 g] okra [lady’s fingers]<span style="mso-spacerun: yes;"> </span>* 1/2
cup rice flour</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>* 1/4
cup semolina <i>(sooji/rava)</i> fine</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>* 1
tbsp nigella seeds <i>(kalonji)</i><span style="mso-spacerun: yes;"> </span>* 1/2
tsp fennel seeds <i>(saunf)</i></span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>* 1/2
tsp ground turmeric (<i>haldi</i> powder)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>* 1/2
tsp Kashmiri red chili powder or to taste</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>* 1
tsp salt or to taste <span style="mso-spacerun: yes;"> </span>* 1 cup water<span style="mso-spacerun: yes;"> </span>* oil for deep-frying</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2cb22c;"><span style="mso-spacerun: yes;"> </span>Garnish:</span></i><span style="color: #2cb22c;"> * lime wedges</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">1. Wash okra and then pat dry with a kitchen
towel. Using a sharp knife, slice the okra lengthwise in half or quarters depending
on their size.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">2. In a medium-sized mixing bowl, combine the
flour, semolina, nigella seeds, fennel seeds, salt, turmeric and chili powder. Whisk
to combine and then [gradually] pour in the water to make a thick batter.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">3. Add the sliced okra to the batter and toss
it around to coat all the slides. Set aside for 15 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #2cb22c;">For Deep-frying:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">1. When ready to deep-fry, place a heavy
bottomed pan over medium-high heat. Pour in the oil to a depth of about 1 inch
[2-1/2 cm]. Have a plate layered with a kitchen towel ready.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">2. Depending on how big your pan is, add the
okra slices carefully, without overcrowding the pan. Tossing and turning, fry the
okra for about 5 minutes or until golden brown in color.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">Remove from the pan using a slotted spoon and
place on the kitchen towel. The okra tastes best when served immediately.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;">Source: Kankana Saxena. <i>Taste of Eastern
India Cookbook</i>. Page Street Publishing Co., 2018, in <i>Piping Pot Curry</i>,
November 29, 2018</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #2cb22c;"><a href="https://pipingpotcurry.com/">https://pipingpotcurry.com/</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>You’ll see that “deep” frying in Indian cookery
is not very deep: only about 2 1/2 cm of oil is used. The recipe is really a
semolina version of the common <a href="http://katywiddopsblog.blogspot.com/2018/09/">Indian <i>pakora</i></a>,
which are made with a <i>besan</i> flour batter. Typically, such batters do not
entirely coat the vegetables, as in the photo. You could use this batter with lots
of other vegetables: perhaps green beans, broccoli or cauliflower, for example.
Yummy!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqnuuwwkEEZYFzPplgfz7d5WD1qAfCf25WxeV6wN1MCjMosDnw_tGYO2kUzvCuZwJftQEew6xw8kybJ0vmAPuGF3RGkbXZZcGhYUJ4we3PbgReFwycVbRjiQERychS0JoUpZyo3iqL7b2i6okJXJ8_jPlnfcnzGJ6m7L3uL6PRN-ARLzng4tgL9xbTg/s558/EnjoyYourSemolinaBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="558" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqnuuwwkEEZYFzPplgfz7d5WD1qAfCf25WxeV6wN1MCjMosDnw_tGYO2kUzvCuZwJftQEew6xw8kybJ0vmAPuGF3RGkbXZZcGhYUJ4we3PbgReFwycVbRjiQERychS0JoUpZyo3iqL7b2i6okJXJ8_jPlnfcnzGJ6m7L3uL6PRN-ARLzng4tgL9xbTg/s320/EnjoyYourSemolinaBKD.jpg" width="320" /></a></div><br /><span style="color: #00b0f0;"></span><p></p>
Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-26912751243267769432022-11-27T12:07:00.000+13:002022-11-27T12:07:27.127+13:00Strawberry Fair<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMOBwHs32Ci_27muPk5u6xoiXoIUTIz4QRP-NroAVjohke40MQsKcuUXSfP_8MGJmcc3prbmNB_F6YcU-JqQEhAQZp_Kd2lxxGZn1aWPjRNO6SilkILJVcg69a9HwFzjcDEG7i7KTaB7NM9VDswWGUhrMh1YpiVs_OLIUU0UxKvxIBvdYhgMWY_YuOw/s647/00StrawberryFairFruit-FolkSongHDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="647" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMOBwHs32Ci_27muPk5u6xoiXoIUTIz4QRP-NroAVjohke40MQsKcuUXSfP_8MGJmcc3prbmNB_F6YcU-JqQEhAQZp_Kd2lxxGZn1aWPjRNO6SilkILJVcg69a9HwFzjcDEG7i7KTaB7NM9VDswWGUhrMh1YpiVs_OLIUU0UxKvxIBvdYhgMWY_YuOw/w640-h498/00StrawberryFairFruit-FolkSongHDG.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">The origins
of<i> Strawberry Fair</i> (Roud Folksong Index 173), are obscure, typically of English
folksongs. “The song was collected by H. Fleetwood Sheppard in Broadstone,
Devon, in 1891. The text may have been re-written by Sabine Baring Gould and
Fleetwood Sheppard.” (“Strawberry Fair (song)”, <i>Wikipedia</i>)</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a name="_Hlk42939525"><span style="color: #d20000;">As I was going to Strawberry
Fair,</span></a></p>
<span style="mso-bookmark: _Hlk42939525;"></span>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Singing, singing, Butter-cups and Daisies</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I met a maiden taking her ware,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Fol-de-dee!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Her eyes were blue and golden her hair,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As she went on to Strawberry Fair,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-fol, Ri-fol,
Tol-de-riddle-li-do,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-fol, Ri-fol,
Tol-de-riddle-dee.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">“Kind Sir, pray pick of my basket!” she said,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Singing, singing, Butter-cups and Daisies</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">“My cherries ripe, or my roses red,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Fol-de-dee!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">My strawberries sweet, I can of them spare,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As I go on to Strawberry Fair.”</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-fol, Ri-fol,
Tol-de-riddle-li-do…</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Strawberries are an old, old favourite.
Strawberry sellers hawking their wares were a seasonal sight on the streets of
London for several hundred years. Collections of illustrations of such street
criers were popular in 18th- and early 19th-century Britain. The picture below shows
a woman selling strawberries, with a background of Covent Garden market. She
holds her basket on her head:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZLtd1web3Phl4sMj1zrjpuo4grRcF9_5m2-fnRFjiKpvS-R5n9TzmiQaCvo1G6kgz3_6G_50pdkYTePtGeS7U2pAWHYJkqJf2V-rdziaRBSJNvv8p1DwYgcWt4Gf5SXA68grKJOTPoT_UV36zLeON5MXdkPooVKQLfXhSfL2aw3JIkgkO86ie8eTvQ/s504/Craig-CoventGarden-StrawberriesBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="441" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZLtd1web3Phl4sMj1zrjpuo4grRcF9_5m2-fnRFjiKpvS-R5n9TzmiQaCvo1G6kgz3_6G_50pdkYTePtGeS7U2pAWHYJkqJf2V-rdziaRBSJNvv8p1DwYgcWt4Gf5SXA68grKJOTPoT_UV36zLeON5MXdkPooVKQLfXhSfL2aw3JIkgkO86ie8eTvQ/w350-h400/Craig-CoventGarden-StrawberriesBKED.jpg" width="350" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The accompanying text, with its intriguing description
of very early recycling, reads:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">“STRAWBERRIES. Brought fresh gathered to the
markets in the height of their season, both morning and afternoon, are sold in
pottles, containing something less than a quart each. The crier adds one penny
to the price of the Strawberries for the pottle, which, if returned by her customer,
she abates, or will take it again at the same price on another occasion. Great
numbers of both men and women are employed in crying Strawberries during their
season, which is June, through the streets in suburbs of London. Their profit
is from threepence to fourpence in the shilling. Strawberries are frequently to
be bought in London at sixpence per pottle.” (</span>Sir Richard Phillips
(1767-1840<i>). Modern London.</i> London, for R. Phillips, 1804)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The street cry in the picture’s caption is
merely “Strawberries.” In 1885 Andrew White Tuer reported that other old cries he’d
collected from original sources were: “Strabery rype, and cherryes in the ryse”,
“I ha rype straberies!” (dating from Charles II), and “Ripe Strawberryes!”, “Strawberrys,
scarlet strawberrys!” In his times strawberries were still being sold on the
streets, and Tuer wrote:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">“Many of the old cries, dying out elsewhere,
may still be familiar, however, in the back streets of second and third rate neighbourhoods.
... ‘fine ripe strawberries,’... and many others, are still shouted in due season
by leathern-lunged itinerant traders.” </span>(Andrew White Tuer (1838-1900). <i>Old
London Street Cries; and, The Cries of To-day: with Heaps of Quaint Cuts Including
Hand-coloured Frontispiece</i>. 1885. (<a href="http://digicoll.library.wisc.edu/cgi-bin/History/History-idx?type=HTML&page=67&id=History.TuerOldLdn">The
History Collection (University of Wisconsin))</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfonjNbwn1pFzvAzdTZ9hR8Uu7ZM-9Bu2pJi5Pb-igEMmJXIlueiA2MP3IoWXxMcl5Zc_wjLLOnjH97EUfxzZujourD2PW356MTaKoF9L5OVKwhnxz-TU-iz80VFawVEkcz8T2tNfZq5s87IvFAxKX2kkaVneFLfjcJ48UE310ytojXULVVS6-rtJWog/s664/00RecipesHDG-Sttrawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="212" data-original-width="664" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfonjNbwn1pFzvAzdTZ9hR8Uu7ZM-9Bu2pJi5Pb-igEMmJXIlueiA2MP3IoWXxMcl5Zc_wjLLOnjH97EUfxzZujourD2PW356MTaKoF9L5OVKwhnxz-TU-iz80VFawVEkcz8T2tNfZq5s87IvFAxKX2kkaVneFLfjcJ48UE310ytojXULVVS6-rtJWog/w640-h204/00RecipesHDG-Sttrawberries.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Here’s the recipe
that the 19th-century street-sellers’ strawberries were destined for:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhG3oEusH5ugMVAmVj-bt1TD39vf356cqy_uqdVISUUttdykEv7yGv0WkrJzEi0YDjXdcubOh_4rLgFKs356vUDuo5Z3-sAv-I0_wZMnRChzA2SJAmH-Oh54ENFIayLDmhOMMSA5He0rEtmfPYzCygRCGHWwPE9JLBfMBJ-0Z_sb54nAOL4DTwTHlMw/s557/StrawberriesAndCreamBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="470" data-original-width="557" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJhG3oEusH5ugMVAmVj-bt1TD39vf356cqy_uqdVISUUttdykEv7yGv0WkrJzEi0YDjXdcubOh_4rLgFKs356vUDuo5Z3-sAv-I0_wZMnRChzA2SJAmH-Oh54ENFIayLDmhOMMSA5He0rEtmfPYzCygRCGHWwPE9JLBfMBJ-0Z_sb54nAOL4DTwTHlMw/w400-h338/StrawberriesAndCreamBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberries And Cream.</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Ingredients</span></i><span style="color: #d20000;">.—To every pint of picked strawberries allow 1/3 pint of
cream, 2 oz. of finely-pounded sugar.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Mode</span></i><span style="color: #d20000;">.—Pick
the stalks from the fruit, place it on a glass dish, sprinkle over it pounded
sugar, and slightly stir the strawberries, that they may all be equally
sweetened; pour the cream over the top, and serve. Devonshire cream, when it
can be obtained, is exceedingly delicious for this dish; and, if very thick
indeed, may be diluted with a little thin cream or milk.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Average cost</span></i><span style="color: #d20000;"> for this quantity, with cream at 1s. per pint, 1s. <i>Sufficient
</i>for 2 persons. <i>Seasonable</i> in June and July.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Isabella Beeton. <i>The Book of Household Management</i>. [London], S.O.
Beeton, 1861</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff2d2d; font-size: 14.0pt;">Strawberries of the Overflow</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6H0hwd-DDJp8S5tdbJf3K86GCyKxDheUfKS1omf7JilW-nwKb56UWrKdaolqr6a70Ew_gpOmpQkUBXbsG1klUnRoJO03zozpQSSyG5c9fcE0yzJ6TBDPRcDGngVS6QkSKwIZqFE7eshGMuUfeMacDX3ulYReXaxvoZ-Lqz15PeAGhqHYb9PWRN72PA/s504/Trebilcock-StrawberriesBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="395" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6H0hwd-DDJp8S5tdbJf3K86GCyKxDheUfKS1omf7JilW-nwKb56UWrKdaolqr6a70Ew_gpOmpQkUBXbsG1klUnRoJO03zozpQSSyG5c9fcE0yzJ6TBDPRcDGngVS6QkSKwIZqFE7eshGMuUfeMacDX3ulYReXaxvoZ-Lqz15PeAGhqHYb9PWRN72PA/w314-h400/Trebilcock-StrawberriesBKED.jpg" width="314" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Before we
return to the folksong, let’s have some more recipes. I’ve tried to sort out some
that are tasty enough to compensate for the rather bland modern strawberries—maybe
they pick them too soon, maybe it's the varieties, chosen for show rather than
flavour. I love this painting (above) by a self-taught modern Adelaide artist,
but you can see that there’s a considerable amount of white on the berries!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>You’ll
find that all the recipes are pretty quick and easy.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff2d2d; font-size: 14.0pt;">Strawberry salads?</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If you’ve got
a superfluity of strawberries—lucky you—you might like to have a go at some of these
easy modern French recipes for strawberry salads. I couldn’t honestly figure out
whether most of them were meant to be desserts or served as a salad course, and
the picture didn’t help: it didn’t illustrate any of them, but was for a
strawberry salad with greens. I think most of them could be served as a
starter, actually; but they would certainly make unusual salad courses or,
indeed, desserts. Here are my translations for you:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry Salad with Olive
Oil</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Choose a good virgin olive oil. Make a light
sugar syrup, and let it cool. Cut the strawberries in halves or quarters, add several
spoonfuls of syrup, a little lemon juice, and olive oil.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">(The wording indicated that this one is intended
as a dessert).</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #d20000;">***</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry and Basil Salad</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Add some fresh basil leaves to a salad of
chopped strawberries seasoned with a little sugar and lemon juice.</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #d20000;">***</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Peppery Strawberry Salad</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">500g strawberries, juice of a lime, several good
pinches of pepper (the original recommends Nepalese Timut pepper or Cambodian
Kampot pepper; but otherwise use freshly ground black peppercorns). Slice the strawberries
and add a little sugar if needed. Mix all ingredients together and chill for an
hour before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">(This will appeal if you like freshly-ground pepper
with fruit, which I do. The combo is surprisingly refreshing.)</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #d20000;">***</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry Salad with Balsamic
Vinegar</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Cut the strawberries in halves or quarters. Put
them in a salad bowl, sprinkle with balsamic vinegar and a little sugar. Chill
for an hour before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">(I won that bet with myself that the fave of
the 2010’s would be in this list. But if you like balsamic vinegar and you’ve
got a lot of strawberries, why not try it? I’d use pomegranate molasses instead.)</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #d20000;">***</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry and Avocado Salad</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Purée a ripe avocado with a little sugar and
some lime juice (in Brazil this mixture is called <i>doce de abacate</i>) and
serve with a strawberry salad.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Fanny Rivron. “5 ingrédients insolites à associer à la fraise pour changer de
la chantilly”. <i>750g: de la vie dans la cuisine!</i>, 28/04/2020</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="https://www.750g.com/5-ingredients-insolites-a-associer-a-la-fraise-pour-changer-de-la-chantilly-a29891.htm">https://www.750g.com/5-ingredients-insolites-a-associer-a-la-fraise-pour-changer-de-la-chantilly-a29891.htm</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff2d2d; font-size: 14.0pt;">Some rather more traditional desserts</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EfwMwfKQnFxS7zeGhuuvH8pnFkXPGgAa6LFAm5iiKUg73hWJ0vfL9KGE3LedTviOE9Dw7Y2nEwpBW04XyoY48zu7n4arPD7EmR0sFG-2PA7ArsazX6fAuA2pO8dCXh3W8P4P2oKFJ5Dy8Oo0bHbJg8fQMbAfH6FLyHuRZvSAQhMbXWoirlbdpUHQWw/s648/SeducedBy-StrawberriesChantillyBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8EfwMwfKQnFxS7zeGhuuvH8pnFkXPGgAa6LFAm5iiKUg73hWJ0vfL9KGE3LedTviOE9Dw7Y2nEwpBW04XyoY48zu7n4arPD7EmR0sFG-2PA7ArsazX6fAuA2pO8dCXh3W8P4P2oKFJ5Dy8Oo0bHbJg8fQMbAfH6FLyHuRZvSAQhMbXWoirlbdpUHQWw/w640-h498/SeducedBy-StrawberriesChantillyBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Here’s a version
of the classic recipe that those modern French combos were replacing. The Cointreau
and rosewater are this author’s own touches, I think; the French versions seem
to use vanilla.</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberries Chantilly</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Wash 1/2 pint strawberries, drain on paper
towelling, hull them and cut lengthwise into quarters. Leave two of the nicest
berries whole. Sprinkle with 1 tablespoon of Cointreau, and a little sugar if
sour, and chill for 1/2 hour.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Beat half cup cream till stiff, adding 1/4
teaspoon sugar and the tiniest drop of rose water to it halfway through the
whipping.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Fold berries into the cream, pile into two
individual serving dishes and top each with a whole strawberry.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Chill for 1 hour before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">–For two.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
James Chatto. <i>The Seducer’s Cookbook</i>. Newton Abbot, David & Charles,
[1981]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>A similar classic, this time an English
dish, is a “fool”. Basically it’s whipped cream with the squashed fruit mixed
into it: very easy. Here are 2 versions from Jane Grigson:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLWOZ3MdC2bzxmd7gCXEZ0ju3CbgEzZ35mZfGPlJSIyIFZMEyMuEBO2gRdwuyZ8R6qiQjXbSXvZ-yHoUm7MA5KjmmOCFuUEdPFjLzJWkCPp1LeROx6YIUV74fZoyzS8CyAB2ayg9gzizDXQ_2KN0pHpojm80UYLQ_z9IArf-WI6hgFXQm1RmpKz1idw/s458/StrawberryFoolCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="375" data-original-width="458" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxLWOZ3MdC2bzxmd7gCXEZ0ju3CbgEzZ35mZfGPlJSIyIFZMEyMuEBO2gRdwuyZ8R6qiQjXbSXvZ-yHoUm7MA5KjmmOCFuUEdPFjLzJWkCPp1LeROx6YIUV74fZoyzS8CyAB2ayg9gzizDXQ_2KN0pHpojm80UYLQ_z9IArf-WI6hgFXQm1RmpKz1idw/w400-h328/StrawberryFoolCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry Fool</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I find that people prefer the slightly lumpy
effect achieved by mashing the strawberries with sugar, and then folding them
into whipped cream. Or into whipped cream, lightened with whisked white of egg.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Or into whipped cream folded into a light
fresh cheese, e.g. fromage frais.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Serve with thin shortbread biscuits or sponge
finger biscuits.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Jane Grigson. <i>Jane Grigson’s Fruit Book</i>. Harmondsworth, England,
Penguin, 1983</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="color: #d20000;">**********</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry and Raspberry Fool</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Equal weight of strawberries and raspberries,
mashed and sugared. Folded into whipped cream.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">The quantity of fruit to cream can be equal
in volume. Or less cream to fruit, according to your tastes and pocket.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Icing sugar is easiest to flavour these dishes
with, as it dissolves so easily. But caster can be used, too.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Jane Grigson. <i>Jane Grigson’s Fruit Book</i>. Harmondsworth, England,
Penguin, 1983</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next recipe is an old favourite of mine:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberries Romanoff</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* strawberries<span style="mso-spacerun: yes;"> </span>* sugar<span style="mso-spacerun: yes;">
</span>* Kirsch<span style="mso-spacerun: yes;"> </span>* whipped cream</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* a little vanilla ice cream</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Slice about two thirds of the strawberries in
half. Sprinkle with a little sugar and a dash of Kirsch and stir very gently
until the sugar is dissolved. This is not a marinade: do not leave it to stand and
do not refrigerate it.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Whip the cream but do not sweeten it.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">For each person: in a tall parfait glass put
about 4 cm. (1-1/2 inches) of plain vanilla ice cream to fill the point of the
glass. Mix the sliced strawberries and their juice with the remaining whole
strawberries (reserving one for the top of each glass if you like). Put alternate
spoonfuls of strawberries and the whipped cream into the glass until it is
filled. If the cream engulfs the strawberries it does not matter, but they
should not be mixed together. Serve immediately.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">The touch of ice cream forms a surprise at
the bottom of the glass.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Based on a recipe once served by The Gourmet restaurant in Auckland.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Here’s an easy-peasy dessert sauce of mine
for the microwave:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Easy Strawberry Sauce</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Per Person:</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">* 3-4 good-sized strawberries<span style="mso-spacerun: yes;"> </span>* 1 level tablespoon raw sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">1. Chop the strawberries into fairly small
chunks.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">2. Put strawberries and sugar into a
deep-sided microwave-safe bowl. There should be a space of at least 4 cm above
the strawberries.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">3. Microwave on high. Time depends on power
of microwave. About 1 minute for 1 serving at a low voltage. Watch the
microwaving carefully and do not let the sauce rise above the level of the
bowl.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">4. Serve warm or cold. If storing in the
fridge, cover tightly, as it tends to dry out round the edges.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Nice with pancakes or as a topping for plain
yoghurt or ice cream.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Notes:</span></i><span style="color: #d20000;">
It is easy but it takes a little while to get used to just how your microwave
will behave. The strawberries cook very quickly. DON'T be tempted to add water!
There will be a disastrous boil-over.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">You could use more sugar if you prefer, but
the sauce is not intended to be served in large quantities.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>If you enjoy baking, I think you’ll like this
next strawberry-topped recipe. I’ve got innumerable versions of cheesecakes and
slices which incorporate strawberries but this early one is the only one which
appeals to me. Many modern packet biscuits tend to impart a horribly artificial
flavour to such dishes; Digestives are an excellent choice here.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3bDgmjnD0vViuu2oQtxgUlkO7mkEUhKCJXwWrqce0iPnba3BOr3HI0IZX7zKSjJXqz8txSe9JxU5tTzkEBTZ9egMgLBj1O2f2lTNgJ2dn7GXHW-pRghVxAXxTaejfgxPtAC2L8BMHqzIo0VMMrqr86K3osRx2O1CYIXpLKzJPNTfEIyGh_BAVb3TzQ/s645/Dream-StrawberryCheesecakeBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="645" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3bDgmjnD0vViuu2oQtxgUlkO7mkEUhKCJXwWrqce0iPnba3BOr3HI0IZX7zKSjJXqz8txSe9JxU5tTzkEBTZ9egMgLBj1O2f2lTNgJ2dn7GXHW-pRghVxAXxTaejfgxPtAC2L8BMHqzIo0VMMrqr86K3osRx2O1CYIXpLKzJPNTfEIyGh_BAVb3TzQ/w640-h500/Dream-StrawberryCheesecakeBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry or Raspberry
Cheesecake</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 3/4
lb [340 g] fresh strawberries or raspberries</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 8
oz [250 g] Digestive biscuits, crumbled</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 2-3
tablespoon melted butter <span style="mso-spacerun: yes;"> </span>* 8 oz [250 g] cream
cheese</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 1 heaped tablespoon soft brown (or Demerara)
sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 1
egg, lightly whisked<span style="mso-spacerun: yes;"> </span>*1/2 teaspoon
vanilla</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 2-3
tablespoon castor sugar<span style="mso-spacerun: yes;"> </span>* juice 1/2
lemon</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* redcurrant
jelly</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Crumble biscuits and mix with brown sugar and
melted butter. Put into 8" or 9" [ca. 20cm] shallow flan tin. Pat
down firmly and smoothly with metal spoon. Put in oven at Gas 5 (375°F, 190°C)
for 5 mins.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">In a bowl mix cream cheese, egg, vanilla,
castor sugar and lemon juice. Beat with wooden spoon or electric whisk. Pour
into biscuit crust and put into oven at Gas 5 [190 C] for about 20 mins until
it looks firm. Let cool.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">For the fruit topping arrange the fruit
(halve the strawberries) on top of cheesecake, then melt about 4 tablespoons
redcurrant jelly in a saucepan and spoon it all over the fruit. Let cool again.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">–Serves 6.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Josceline Dimbleby. <i>A Taste of Dreams</i>. London, Hodder and Stoughton,
1976</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff2d2d; font-size: 14.0pt;">Jam yesterday, or jam today?</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">If you liked
the mixture of black pepper and strawbs in “Peppery Strawberry Salad” and you’re
a jam-maker, there’s a very interesting <a href="https://www.bestrecipes.com.au/recipes/strawberry-black-pepper-jam-recipe/0odwc5gg">recipe
on the big Aussie cookery website, Australia’s Best Recipes:</a> <b><span style="color: #ff2d2d;">Strawberry and Black Pepper Jam</span></b>, by “abrarose”,
one of the best contributors. (If the link above doesn’t work you can find it
by searching on the title at <a href="https://www.bestrecipes.com.au/">https://www.bestrecipes.com.au/</a>)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Strawberry jam is notoriously tricky to
set. If you don’t use the special jam sugar mix recommended by abrarose you
will need to add pectin.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Not a jam maker? No worries! Try this:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Uncooked Strawberry Jam</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">The colour and fresh taste of this strawberry
jam is superior to the cooked versions. The jam should be stored in a freezer.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">600 g prepared strawberries;<span style="mso-spacerun: yes;"> </span>900 g castor sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">half bottle of liquid pectin (115 ml) or
equivalent made from pectin powder</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Combine the strawberries and sugar in a bowl.
Crush with a potato masher. Leave for 1 hour, stirring occasionally until the
sugar has dissolved.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Add the pectin and stir for 3 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Pour into small, dry jars leaving 1.5 cm
headspace. Cover with foil.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Leave in the kitchen for 8 hours and then put
into the refrigerator until they are jelled. This may take 24 hours.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Store in a freezer until required.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Mary Browne, Helen Leach & Nancy Tichborne. <i>The Cook's Garden: For Cooks
Who Garden and Gardeners Who Cook.</i> Wellington, [N.Z.], A.H. & A.W.
Reed, 1980</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff2d2d; font-size: 14.0pt;">Drink up your strawberries!</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Still got a
glut of strawberries? Try adding them to a drink. First, here’s the cocktail
version:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF8YbFTGH2WwuPs65vj8xcxwpuGuEt9q5dASYJsmx9AXW3WR_v5QM8bJrv26sK0wNNfGNYunRzTceIo5RaI_vKLyDyThK2lld0uAcCR5T7sBu3GxlmO73Wh22WgDg1ZlFVE_t8-oeYdi32F6ypOct2fl0G-AhboteVEOttCqC3KcZliz6dPCa3EMw-w/s429/MangoStrawberryDaiquiriBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="380" data-original-width="429" height="354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF8YbFTGH2WwuPs65vj8xcxwpuGuEt9q5dASYJsmx9AXW3WR_v5QM8bJrv26sK0wNNfGNYunRzTceIo5RaI_vKLyDyThK2lld0uAcCR5T7sBu3GxlmO73Wh22WgDg1ZlFVE_t8-oeYdi32F6ypOct2fl0G-AhboteVEOttCqC3KcZliz6dPCa3EMw-w/w400-h354/MangoStrawberryDaiquiriBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Mango Strawberry Daiquiri</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 1
punnet fresh strawberries large hulled</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 1
cup mango cubed<span style="mso-spacerun: yes;"> </span>* 1/2 cup light rum<span style="mso-spacerun: yes;"> </span>* 2 limes juiced</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 2
tbs sugar <span style="mso-spacerun: yes;"> </span>* 2 cups crushed ice cubes</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">STEP 1. In a blender, combine 3 strawberries
and remaining ingredients until smooth and frothy.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">STEP 2. Pour into chilled glasses and serve
with strawberry garnishes.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>–Makes
2</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
st Latina, <i>Australia’s Best Recipes</i> [Listed in email newsletter for Fri,
28 Dec 2018]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>And here are a couple of non-alcoholic strawberry
drinks. Before the smoothie hit our shores, someone had a go at a strawberry drink:
the result is something a bit different! This one would perhaps be served for a
party, and unlike modern smoothies would not double as breakfast:</p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Strawberry Mix</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 4
oz. (125 g) strawberries</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 1-2 tablespoons castor [sic] sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* soda
water or natural [sparkling] mineral water</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Put the strawberries in a bowl [cut up!] and
sprinkle with sugar.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Allow to stand for half an hour, then puree
in a blender.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Half fill a glass with the puree and top up
with the chilled mineral water, which is best, or the soda water.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Jeffrey Thomas. <i>Drinks For a Southern Summer: A New Zealand Recipe Book</i>.
Wellington, N.Z., Port Nicholson Press, 1981</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Here’s the
now well-known type of beverage:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeL8TSDfod2DrhD-mWrA8XwmBsCHoScmjSY2Ghliyo_uOfoZHZqV58UYIE04bQJR0peU84W6RJkZVDq82QN66_cHuxMLMjT5nAClXRbtuAHdUEflS0IFpAH7Wk9cm3HwT6zi-ECuq4zS2gsv9mJy-JXqt5C-MEqc32TmUJp2Dkux-wrgKzjs_oETPaJg/s478/MixedBerrySmoothieBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="478" height="349" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeL8TSDfod2DrhD-mWrA8XwmBsCHoScmjSY2Ghliyo_uOfoZHZqV58UYIE04bQJR0peU84W6RJkZVDq82QN66_cHuxMLMjT5nAClXRbtuAHdUEflS0IFpAH7Wk9cm3HwT6zi-ECuq4zS2gsv9mJy-JXqt5C-MEqc32TmUJp2Dkux-wrgKzjs_oETPaJg/w400-h349/MixedBerrySmoothieBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><b><span style="color: #ff2d2d;">Mixed Berry Smoothie</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 170
g (6 oz) mixed red soft fruit [strawberries, etc]</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 240
ml (8 fl oz) Greek yoghurt<span style="mso-spacerun: yes;"> </span>* 120 ml (4 fl
oz) milk</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 2
ice cubes<span style="mso-spacerun: yes;"> </span>* 3 tbsp clear honey</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Raspberry
Coulis (optional):</span></i></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>* 55
g (2 oz) raspberries <span style="mso-spacerun: yes;"> </span>* 2 tbsp icing sugar</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">1. Put all the ingredients in a blender and
blend until smooth. For a thick shake, add ice cubes before blending.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">2. Pour into glasses and garnish. Serve as
soon as possible.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">3. For the raspberry coulis, mix the
raspberries with the icing sugar, and press through a sieve. Swirl the coulis
on top of each glass just before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">–Serves 1-2</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><i><span style="color: #d20000;">Source:</span></i><span style="color: #d20000;">
Alice Sherwood. <i>Allergy-Friendly Cookbook</i>. London, Dorling Kindersley,
2007</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><b><i><span style="color: #ff2d2d; font-size: 14.0pt;">Back to Strawberry Fair</span></i></b></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_xiys48RKv7kzK08o4vyStvWPxAQHqs9Nu0G_rVMszgb6QvhrE5yXO9IEH2F0nYUEt4PVCSevRtCkXKoxSv117yF6wpjDMmTjQNeQ7P6YS3U43EZ-ZTVAoXfSpEMoi2HXAadQ2f7Lo5cAG0U8Y1l44FNhG1vJOjijKQSSojj80Vf8cYKvT121mLZaw/s582/StrawberryFairAgainTateBookBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="454" data-original-width="582" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_xiys48RKv7kzK08o4vyStvWPxAQHqs9Nu0G_rVMszgb6QvhrE5yXO9IEH2F0nYUEt4PVCSevRtCkXKoxSv117yF6wpjDMmTjQNeQ7P6YS3U43EZ-ZTVAoXfSpEMoi2HXAadQ2f7Lo5cAG0U8Y1l44FNhG1vJOjijKQSSojj80Vf8cYKvT121mLZaw/w640-h500/StrawberryFairAgainTateBookBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Unfortunately
the Victorians’ passion for collecting old traditional songs and rhymes went hand-in-hand
with their prudishness: as we saw when we looked at nutmeg (<a href="http://katywiddopsblog.blogspot.com/2018/11/a-little-nutmeg-with-your-junket-or-pear.html">A
Little Nutmeg With Your Junket Or Pear?</a>), the rude connotations of <i>Little
Miss Muffet</i> have long since been buried. It’s the same, apparently, with <i>Strawberry
Fair</i>.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The song starts off, with minor variations
on the refrain, as I’ve given it. The sanitised versions we get today end completely
innocuously; Wikipedia gives us the standard ending:</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">… My strawberries sweet, I can of them spare,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As I go on to Strawberry Fair."</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-fol …</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I want to purchase a generous heart,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Singing, singing, Butter-cups and Daisies</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">A tongue that neither is nimble or tart.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Tol-de-dee!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">An honest mind, but such trifles are rare</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I doubt if they're found at Strawberry Fair.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Ri-fol …</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">The price I offer, my sweet pretty maid</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">Singing, singing, Butter-cups and Daisies</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">A ring of gold on your finger displayed,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Tol-de-dee!</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">So come— make over to me your ware,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">In church today at Strawberry Fair.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-fol, Ri-fol,
Tol-de-riddle-li-do,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-fol, Ri-fol,
Tol-de-riddle-dee.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Very sweet and proper, isn’t it? But you’ll
find a ruder and what seems a much truer version on Youtube at “<a href="https://www.youtube.com/watch?v=mwDAt67nCzc&feature=youtu.be">Strawberry
Fair</a> - a song sanitised by the Victorians but now part wild” sung by Alan
Rosevear.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The notes there tell us: “When Rev Sabine
Baring-Gould collected <i>Strawberry Fair</i> from the singing of John Masters
in 1891, he thought the words rather indelicate and so rewrote them in a rather
Fol-de-rol Victorian style. However, in his notes, preserved in the Baring
Gould collection (now made accessible by Wren Music <a href="http://www.wrenmusic.co.uk">http://www.wrenmusic.co.uk</a>), John
Masters' original words are recorded. This version sung by Alan Rosevear uses
Baring Gould's sanitised verses to start and then slips into the wild Devon
version”.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>There’s more discussion on <a href="https://mudcat.org/thread.cfm?threadid=37992">Mudcat</a>. Masato Sakurai
writes on 21 Aug 2001: “I think what is asked for is the one in James Reeves, <i>The
Everlasting Circle: English Traditional Verse from the MMS of S. Baring-Gould,
H.E.D. Hammond & George B. Gardiner</i> (Heinemann, 1960, p. 249). Here it
is:”</p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>As I was agoing
to Strawberry Fair,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-tol-ri-tol,
riddle-tol-de-lido,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I saw a fair maiden of beauty rare,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Tol-de-dee.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I saw a fair maid go selling her ware</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As she went on to Strawberry Fair,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Ri-tol-ri-tol,
riddle-tol-de-lido.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>O pretty fair
maiden, I prithee tell,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">My pretty fair maid, what do you sell?</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">O come tell me truly, my sweet damsel,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As you go on to Strawberry Fair.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>O I have a lock
that doth lack a key,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">O I have a lock, sir, she did say.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>If you have a key
then come this way</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As we go on to Strawberry Fair.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>Between us I
reckon that when we met</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">The key to the lock it was well set,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>The key to the
lock it well did fit</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">As we went on to Strawberry Fair.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>O would that my
lock had been a gun,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">I’d shoot the blacksmith, for I’m undone,</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;"><span style="mso-spacerun: yes;"> </span>And wares to
carry I now have none</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">That I should go to Strawberry Fair.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 3.0cm; margin-right: 3.0cm; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="color: #d20000;">(J. Masters at Bradstone, 1891. Taken down by H. Fleetwood
Shepherd)</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>And Malcolm Douglas notes that the original
innocuous sanitised Victorian version “has locksmith rather than blacksmith as
given above by Masato”. So yeah, that’s pretty rude. But it is very typical of
real folksongs, rather than the Victorian version!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>—By the way, if the lock and key image is ringing
odd bells, you’re probably recalling the pop song <i>Brand New Key</i>, written
and sung by “Melanie” (Melanie Safka) which topped the charts in December 1971
and January 1972: “I've got a brand new pair of roller skates/ You've got a
brand-new key”. Fifty years on, in an interview reported in the <i><a href="https://www.tennessean.com/story/entertainment/music/story-behind-the-song/2021/07/09/story-behind-song-melanies-brand-new-key/7880634002/">Nashville
Tennessean, <span style="font-style: normal;">July 9, 2021</span></a></i>, the interviewer
asked the singer-songwriter about the sexual innuendo many listeners found in
the words, but she remained vague about it, merely saying that: “I’m gonna say,
subconsciously, there could have been some sort of Freudian thing. I was just
remembering roller skating and learning the apparatus. It was a thing that went
onto your skate to tighten it and I remember going down ‘Suicide Hill’ and
breaking my front tooth...” Well, she also tells us how that day she was coming
off the tremendous high induced by a starvation diet, in which she started seeing
visions, and had just broken down and eaten a burger!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>That’s it for strawberries and their famous
song. Just one tip for keeping the berries in the fridge: don’t wash them
first. Enjoy!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xsJWhxrrxG1tihD76f3YY5eVMUbAUzVQ2-ICsccS5fKOX29ZODLrMT2y0hu1g-n9zwdgVVl6-QpYbDmtZmsrNwRGQlsMQV8FGK6AZ3dbi6vNTwjt3Wk4_alX6NO1fiSOw7mLImzDzsi_2X89zHqJi83hNy5tIJpfIBRD3TG5XcGDB3DVmLixjgR8tA/s356/00EndVignette-MakeJam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="356" data-original-width="338" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xsJWhxrrxG1tihD76f3YY5eVMUbAUzVQ2-ICsccS5fKOX29ZODLrMT2y0hu1g-n9zwdgVVl6-QpYbDmtZmsrNwRGQlsMQV8FGK6AZ3dbi6vNTwjt3Wk4_alX6NO1fiSOw7mLImzDzsi_2X89zHqJi83hNy5tIJpfIBRD3TG5XcGDB3DVmLixjgR8tA/s320/00EndVignette-MakeJam.jpg" width="304" /></a></div><br /><span style="color: #00b0f0;"></span><p></p>
<p></p>Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-19845129716297158962022-11-27T10:06:00.003+13:002022-11-27T10:18:08.383+13:00The Humble Spud<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QAeFpJpvx_9Rukw-VajcCAPHXC94PRd-OfvXo-UeihHEeSJ2iOS_NQOEZuyq398TsSBdgzZfvv_0OjHjuNsaeZmkj86sidVXMzzhFOdvOv37db98HPA0fTGLuW1O60Wqr9v8zC4GwtUIF2pHxjU3Mhv9v6vdCyl2RRqFkD3wFC2hvPRFj-gPtC9Pkw/s627/00TheHumbleSpud-Craig-NewPotatoesBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="627" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9QAeFpJpvx_9Rukw-VajcCAPHXC94PRd-OfvXo-UeihHEeSJ2iOS_NQOEZuyq398TsSBdgzZfvv_0OjHjuNsaeZmkj86sidVXMzzhFOdvOv37db98HPA0fTGLuW1O60Wqr9v8zC4GwtUIF2pHxjU3Mhv9v6vdCyl2RRqFkD3wFC2hvPRFj-gPtC9Pkw/w640-h504/00TheHumbleSpud-Craig-NewPotatoesBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">The longstanding
popularity of potatoes in Australia and New Zealand is explained by our
inheritance of British eating customs. Already by the 18th century potatoes had
become a cheap and plentiful British food. London potato sellers and their
cries are described and illustrated in 18th-century and early 19th-century
collections of street cries. This picture from 1804 shows an itinerant street
trader selling potatoes. Her cry is: “New potatoes.” The accompanying text indicates
that new potatoes were sold at a reasonable price from late June into July.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Variations of the street cry, recorded by Andrew
White Tuer in <i style="mso-bidi-font-style: normal;">Old London Street Cries;
and, The Cries of To-day: With Heaps of Quaint Cuts… </i>(1885) are: “Fyne
potatos fyn!” or “Fine potatoes!” (“<a href="http://digicoll.library.wisc.edu/cgi-bin/History/History-idx?type=HTML&page=67&id=History.TuerOldLdn">The
History Collection</a>”, University of Wisconsin.)</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVT9yhs_V6ovleVo3vQtKbmAOMN2q8_HwXijrVH3Q8BD2-gagFHRWALCh_f5WWWapuknSsXazYpPAuUu-aBWein6m_KRnUhWj7WfJPNe2g3uljsPYENEGagorLqN_KOufco8EencdqjOHT7B4O5VofCpBMm_bw-IvePfdu8ZCsGQSwcgqj8m8P1GZjQ/s850/Spuds-Baked-Boiled-MashedCOLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="728" data-original-width="850" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyVT9yhs_V6ovleVo3vQtKbmAOMN2q8_HwXijrVH3Q8BD2-gagFHRWALCh_f5WWWapuknSsXazYpPAuUu-aBWein6m_KRnUhWj7WfJPNe2g3uljsPYENEGagorLqN_KOufco8EencdqjOHT7B4O5VofCpBMm_bw-IvePfdu8ZCsGQSwcgqj8m8P1GZjQ/w400-h343/Spuds-Baked-Boiled-MashedCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>For almost two hundred years the popularity
of the humble spud would hardly wane. It would remain a staple food in the culinary
tradition we inherited from the British until the last quarter of the twentieth
century, when foreign notions such as spaghetti and rice began to push it aside
and, whether as cause or effect it’s hard to say, the supermarkets, which had
long since ousted the neighbourhood greengrocer, began to put the price up.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>But in the 1950s and 1960s, the spud was still
in its heyday.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSg7FzfOuNLVI8sqJH2BKzEiwWd9gxJhuInZXQXYUtSKHHlRvlc7njlyYQr6UYbpAnv8Odf4BoJ0K3jBzTa1GDAtuh4ffdtf7JLxcDZuWzg3UjDvmHOtkv73hZhlryzFfzyabDpZULaw0wZu-4ufCGyBl9MgUyB4UtI5eqmm-Kr4-Xm7c6EsvKtk69gQ/s668/HDG-SpudsOfThe1950s.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="668" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSg7FzfOuNLVI8sqJH2BKzEiwWd9gxJhuInZXQXYUtSKHHlRvlc7njlyYQr6UYbpAnv8Odf4BoJ0K3jBzTa1GDAtuh4ffdtf7JLxcDZuWzg3UjDvmHOtkv73hZhlryzFfzyabDpZULaw0wZu-4ufCGyBl9MgUyB4UtI5eqmm-Kr4-Xm7c6EsvKtk69gQ/w640-h498/HDG-SpudsOfThe1950s.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">When we were kids
in nineteen-fifties New Zealand we had potatoes very nearly every day: Dad was of
the generation that didn’t think it was a hot meal unless it incorporated potatoes.
And they had the twin advantages of being very cheap and of filling the kids
up. They were nearly always boiled or mashed, or occasionally baked. Never chips—Mum
thought fried foods were sinful. But no fancy sour cream to put on them—back then
we’d never heard of it. Just a knob of butter.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Antipodean notions of what might constitute
cuisine were very different back then, as you can see from the two cuttings
above from <i>The Australian Women’s Weekly</i>. The “luxury dish” consists of
a lamb roast placed—daringly—<i>on top of</i> sliced potatoes, with some onion
and parsley! Normally of course you would place the whole peeled potatoes <i>around</i>
the roast. The “family dish” uses leftovers, true, but it’s possibly more luxurious,
in that it adds tomatoes to its chopped remains of the cold roast and potatoes.
But the potatoes are essential to both.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOK66XF11M8whuhU7b3kZfPWC0FjkRobMTnLlAxFewMAwnb9GNyywZl_-pM0UvJr4AjjkqdJX7FbHW_PfHhqCnYuJaM215ToUvCa0j5Hfx8E3v17Js0A5d2sIX8fSoIm-3gvYzT10aoIAb6tp6TiO3o8VUav1NOTytBf8hs1lihGGhyj75TOIsEiNpig/s926/HDG-IntoThe21stCentury.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="210" data-original-width="926" height="146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOK66XF11M8whuhU7b3kZfPWC0FjkRobMTnLlAxFewMAwnb9GNyywZl_-pM0UvJr4AjjkqdJX7FbHW_PfHhqCnYuJaM215ToUvCa0j5Hfx8E3v17Js0A5d2sIX8fSoIm-3gvYzT10aoIAb6tp6TiO3o8VUav1NOTytBf8hs1lihGGhyj75TOIsEiNpig/w640-h146/HDG-IntoThe21stCentury.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">By the time
the 21st century rolled round the price of potatoes had shot up in South Australia,
where I was living, and it went on rising till it became simply shocking—unless
you wanted to buy in bulk. And if you do <i style="mso-bidi-font-style: normal;">that</i>,
even if it’s only a 3-kilo bag, you run the risk of having the whole lot contaminated
by a couple of stinking, greyish ones. What they’ve had done to them I don’t know:
they smell as if they’re soused in weed-killer. Gee, maybe they are? All I can
say is, I gave up buying them in any quantity from the Foodland supermarkets, because
every single lot I had was contaminated. I’ve had to throw out not only the stinking
ones but also those next to them, that had picked up the awful smell. I turned
to selected individual potatoes, or a small packet of ready-washed “small” or “baby”
ones—not cheap. So I got used to eating potatoes as a treat, not as a staple.
Not that I could afford the fancy varieties that (coincidentally?) started appearing
in the shops at the same time as the price of ordinary spuds reached a ludicrous
level.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6SR-znpUY3RfGmmiBHzOt44f2yJq6esG4uuJMtxTi2Wspku02TOU4Ru3-Jx_YFAcmQZMr-IVzIQ-s1Gci5rOkuu7WnsWkj3ZHy5hRdkX_t9m3rcpp2EaJYSTlQpWrFYxg2yBz9t_pQIHn20S0VTWDd7e9LQhFA30gd0xZ7scf8dpB0LuduxCxMhM6Q/s611/Into21stCenturyYumTasmaniaGourmetBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="611" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6SR-znpUY3RfGmmiBHzOt44f2yJq6esG4uuJMtxTi2Wspku02TOU4Ru3-Jx_YFAcmQZMr-IVzIQ-s1Gci5rOkuu7WnsWkj3ZHy5hRdkX_t9m3rcpp2EaJYSTlQpWrFYxg2yBz9t_pQIHn20S0VTWDd7e9LQhFA30gd0xZ7scf8dpB0LuduxCxMhM6Q/w400-h330/Into21stCenturyYumTasmaniaGourmetBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>But if you’ve got a good source of plain
spuds, great! Go for it. I’m in New Zealand now and have had lovely potatoes both
in the greater Wellington area and with my brother up in Northland—even the
ones he categorised as very ordinary were very tasty indeed compared to the South
Aussie things I’m used to. Great for mashing. Chalk one up to NZ, eh? Good
spuds are always lovely baked or roast—I’ve only got to think of a Jamie Oliver
telly episode where he did roast spuds to start salivating—or, if new, simply
boiled or steamed and served with the traditional knob of butter and a sprinkle
of finely-chopped parsley.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUdi5YPbefj1vNGgrA_HGOTNa4J78o2sJ7RGxXnXCoNWrIP0gq-3G_ib2CUsoLQXiKhjQJNbT2_5hK2E1AxfaKJNmdyI7nlUE6SBwVgw4HJXoAYJalDHJTjqt3V15uUasRdtEgGe67DOd4XUQpQntK_4fm0mQFTLSLQ23w3K-aCbJEUMJJz_93BJp4w/s850/00Recipes-HDGPotatoesBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="278" data-original-width="850" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUdi5YPbefj1vNGgrA_HGOTNa4J78o2sJ7RGxXnXCoNWrIP0gq-3G_ib2CUsoLQXiKhjQJNbT2_5hK2E1AxfaKJNmdyI7nlUE6SBwVgw4HJXoAYJalDHJTjqt3V15uUasRdtEgGe67DOd4XUQpQntK_4fm0mQFTLSLQ23w3K-aCbJEUMJJz_93BJp4w/w640-h210/00Recipes-HDGPotatoesBKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Potatoes have
been such a staple in the English-speaking culinary tradition that it’s hard to
choose from the thousands of recipes that use them. The potato-based recipes I’ve
selected include some favourites, and some that illustrate the culinary trends of
the last couple of centuries, as tastes changed in the English-speaking world and
foreign influences began to appear.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOUjGDCj4pGHWo76ZXurdQWcBNrUJLprE8_bULyL7k9ZAOD7zjvGeu7BX9KhvATwhvy6rJcMrikI0OqU3BEAwDvVA2Wuv8biwSzY8Frt_bZFgyizFoFo_u4ORuIce-q7d9e-QF556SLxfFF6HPuHnOZFu5dkDKKLMkVwkcl4OoRpx9lU-zVfp-TbR0Q/s925/HDG-PotatoSoups.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="147" data-original-width="925" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOUjGDCj4pGHWo76ZXurdQWcBNrUJLprE8_bULyL7k9ZAOD7zjvGeu7BX9KhvATwhvy6rJcMrikI0OqU3BEAwDvVA2Wuv8biwSzY8Frt_bZFgyizFoFo_u4ORuIce-q7d9e-QF556SLxfFF6HPuHnOZFu5dkDKKLMkVwkcl4OoRpx9lU-zVfp-TbR0Q/w640-h102/HDG-PotatoSoups.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">The simplest recipes
I’ve got for potato soup are frankly horrible—very likely what households got served
up to them in the War years. During the Second World War the British had to make
do with what they could get—which wasn’t very much: most foodstuffs were rationed.
The Ministry of Food encouraged home cooks to make the most of the few vegetables
that were still cheap and readily available. Front gardens as well as back were
dug up and great rows of <a href="http://katywiddopsblog.blogspot.com/2016/01/killing-vegetables-cabbage.html">cabbages</a>,
<a href="http://katywiddopsblog.blogspot.com/2020/05/carrots.html">carrots</a>
and, of course, spuds were planted.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj9GuhA49W3piKJm9lJS44CO2DAu7ko7Q7nOA89XOY1XZguwn5NV58SE0BRrGaTUxJOgdjj30FS13FfKWetAYZZ5vfEn3d_7XdkZqf9RHyUM6wj03PZGo5shYL_6JJjlc1XDUuav_2kcg_SG0321HORxfcHuxFbhBedQC5DJILTblf0LkL6NpYAq_dg/s850/PotatoPetePoster-BKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="850" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicj9GuhA49W3piKJm9lJS44CO2DAu7ko7Q7nOA89XOY1XZguwn5NV58SE0BRrGaTUxJOgdjj30FS13FfKWetAYZZ5vfEn3d_7XdkZqf9RHyUM6wj03PZGo5shYL_6JJjlc1XDUuav_2kcg_SG0321HORxfcHuxFbhBedQC5DJILTblf0LkL6NpYAq_dg/w400-h328/PotatoPetePoster-BKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The sort of soup that you’d have made in response
to this poster would not have been fancy! Cream was out, so was butter, except
in very small quantities that you wouldn’t use for cooking.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Here’s an Aussie version from around 1949 that’s
rather more palatable but still economical. During rationing, mind you, you’d
have had to sacrifice the family’s bacon ration to it:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potato Chowder</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* six potatoes (sliced)<span style="mso-spacerun: yes;"> </span>* 1/4 lb. [125 g] bacon</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* one tablesp of chopped onion <span style="mso-spacerun: yes;"> </span>* one pint [600 ml] milk</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* one
pint water<span style="mso-spacerun: yes;"> </span>* butter and flour<span style="mso-spacerun: yes;"> </span>* one teaspoon salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Fry potatoes and onions
till a pale brown.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Put in a saucepan with
the bacon, cut up finely, the water and the salt. Simmer till tender - about 20
minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Mix the flour to a smooth
paste and add. Boil for three minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add the milk, and serve
hot.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Source: Green and Gold Cookery Book: Containing Many Good
and Proved Recipes.</span></i><span style="color: #806000;"> 15th ed. (rev.),
Adelaide, R.M. Osborne, [ca. 1949]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I was intrigued to find the word “chowder” being
used in an Australian cookbook at this date. There is a recipe for “Potato Soup”
next to this one in the book, and apparently what makes this a “chowder” is the
fact that the vegetable pieces are left whole, not reduced to a purée. I’d
assumed that “chowder”, being an American word, didn’t percolate through to Australasia
until well into the later half of the twentieth century. Obviously I was wrong.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>It <i>is</i> an American usage. These days
we tend to assume its true application is in “clam chowder “ or “corn chowder”,
but this isn’t so. Originally, it was merely used for any chunky thick soup
that was close in texture to a stew. It was normally a fish-based concoction, because
the word seems to have originated from <i style="mso-bidi-font-style: normal;">chaudière</i>,
a big stew-pot used in the fishing villages of the Normandy and Brittany coasts,
been exported to the corresponding Cornish and southern English coastal villages,
and thence to the eastern fishing ports of northern America. You can find a
very interesting examination of the word’s history and the history of the soups
called chowder, with lots of really old recipes, at “<a href="https://whatscookingamerica.net/History/ChowderHistory.htm">History of
Chowder</a>”, <i>What’s Cooking America.</i></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Rationing during the War even hit the Antipodes,
as David Veart explains in <i style="mso-bidi-font-style: normal;">First Catch Your
Weka: A Story of New Zealand Cooking</i> (Auckland University Press, 2008). <span style="color: #806000;">“At times even supplies of such staples as potatoes ran short
as the details of managing wartime vegetable production, both commercial and domestic,
were sorted out.”</span> (p.168). Compared to other foods, however, potatoes
were much more available, and many wartime recipes made use of them to eke out
the other ingredients, perhaps as the topping for a shellfish “pie” on the pattern
of shepherd’s pie, using toheroa, mussels, pipis, oysters or cockles that you’d
gathered yourself. (<i style="mso-bidi-font-style: normal;">Ibid</i>, p.171). Today
you can buy frozen seafood mixes in New Zealand, but they don’t include <a href="https://www.atlasobscura.com/articles/toheroa">toheroa!</a> It’s long since
become a delicacy, not to say been greedily exploited to the edge of extinction.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtANziVJu_cn1JI03OhJg8C54ZRLj-ddlQzDb0facUymNDQW-kg6VpchA5_XcShDo-XQcL9zApnrTLx-x26Jc9wlxFE25qcQEZSPyMI19FtLNjDIOBy1S6mlgXwDSALca0KBqa4dtYiKsnjATaryzH9s53NQbxbQ_zJVCP1zfRCWiYbiC-WjUpMnKh8w/s611/NoMoreRationingBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="611" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtANziVJu_cn1JI03OhJg8C54ZRLj-ddlQzDb0facUymNDQW-kg6VpchA5_XcShDo-XQcL9zApnrTLx-x26Jc9wlxFE25qcQEZSPyMI19FtLNjDIOBy1S6mlgXwDSALca0KBqa4dtYiKsnjATaryzH9s53NQbxbQ_zJVCP1zfRCWiYbiC-WjUpMnKh8w/w400-h330/NoMoreRationingBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>When rationing was over at last (which wasn’t
until some time after the War had ended), the British started to get butter and
cream again. Partly because they were still under the influence of the <i>cordon
bleu</i> tradition, and partly, I think, in simple reaction to the deprivation experienced
during the rationing years, many writers of cookery books for the English-speaking
public ran mad with butter, cream, and other dairy products. Even as late as
1978 <i style="mso-bidi-font-style: normal;">Jane Grigson’s Vegetable Book</i> is
still laden with dairy products.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The popularity of this trend is exemplified
by the contemporary recipes for Vichyssoise, that most delicious of potato-based
dishes, in which leeks, potatoes and cream unite in a positive poem of a cold
soup. Here’s the version from my paperback edition of <i style="mso-bidi-font-style: normal;">Robin McDouall’s Cookery Book for the Greedy</i>, which was first published
in 1955 as <i style="mso-bidi-font-style: normal;">Collins Pocket Guide to Good Cooking:</i></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8YHyg8EgA9LyjrZT4wia1_ASfJt4LrJthZGqu_vrssEiUfFl4R0aGMwwM2-1aeD9zY82SuXtwYy5aWX_XsmAfM73S59ySMkbRb6pu4gsqOWr0Om2Cly3tyT2PegCCOnaH7MpVIF_sdf9YISDwyT0eN7518QVoxrXjklubCtGkWoHV5l9A2KXzZpQhw/s634/MostDelicious-VichyssoiseBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="634" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8YHyg8EgA9LyjrZT4wia1_ASfJt4LrJthZGqu_vrssEiUfFl4R0aGMwwM2-1aeD9zY82SuXtwYy5aWX_XsmAfM73S59ySMkbRb6pu4gsqOWr0Om2Cly3tyT2PegCCOnaH7MpVIF_sdf9YISDwyT0eN7518QVoxrXjklubCtGkWoHV5l9A2KXzZpQhw/w400-h364/MostDelicious-VichyssoiseBKD.jpg" width="400" /></a></div><span style="color: #00b0f0; mso-bidi-font-style: italic;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Crème Vichyssoise</span></i></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">“Crème Vichyssoise can
be drunk hot, but is infinitely better cold. Do not, by the way, ask for it in
Vichy: it was invented in New York.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1 lb. [450 g] of potatoes<span style="mso-spacerun: yes;"> </span>* 1 lb. [450 g] of leeks</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1 pt [600 ml] of chicken consommé or
stock</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1 pt [600 ml] of milk<span style="mso-spacerun: yes;"> </span>* 1/2 cup of cream<span style="mso-spacerun: yes;"> </span>* 1 dsp of butter</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* salt and pepper<span style="mso-spacerun: yes;"> </span>* 1 tablesp of chopped chives</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Cut the potatoes into
cubes and the leeks into thin slices and cook them gently in the butter for
about ten minutes. Season and cover with a little stock. As the stock is
absorbed, add a little more.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add the rest of the
stock and the milk and simmer for half an hour, taking care that it does not
boil over.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Put through a fine
mill [or use a blender] and return to the saucepan with the cream. Bring nearly
to the boil.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Allow it to cool.
Before serving, add the chopped chives.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Robin McDouall. <i style="mso-bidi-font-style: normal;">Robin
McDouall’s Cookery Book for the Greedy.</i> Harmondsworth, England, Penguin
Books in association with Michael Joseph, 1965</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>By the 21st century, anything goes. This American
slow cooker (crock pot) recipe from 2003 is typical of what hot potato soup can
be when you’re ignoring cholesterol and calories:</p>
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</p><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Slow Cooker Potato, Cheddar, and Chive Soup</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">“The combination of
potatoes and cheese just can’t be beat, especially here, in this rich, filling
soup.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 4 large potatoes,
peeled and sliced <span style="mso-spacerun: yes;"> </span>* 1 large clove garlic</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 cup shredded sharp
Cheddar cheese, or a mixture of sharp Cheddar and smoked Gouda</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 cup heavy cream,
half-and-half, or sour cream (optional)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 4 cups chicken
stock, plus more as needed</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/4 cup chopped
fresh chives</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* salt and freshly
ground black pepper</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/4 cup crumbled
sharp Cheddar cheese, <i>for garnish</i></span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Place the potatoes and
1 cup of the stock in the slow cooker.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Cover and cook on high
for 2 hours [or more], or until the potatoes are just tender.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Transfer two-thirds of
the potatoes to a food processor or blender, along with the cooking liquid [or
use a stick blender]. Add the garlic. Blend to the desired consistency: a blender
will yield a smooth texture, a food processor a rough, rustic consistency.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Return the potato
purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup
stock, and the chives.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Cover and cook on low
for 30 minutes, or until the soup is well heated.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add extra stock or
water if the soup is too thick. Break up the whole potato slices with a fork to
achieve a texture that suits you. Season with salt and pepper.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Stir in the cream just
before serving. Ladle into soup bowls, sprinkle with the crumbled cheese, and serve
immediately.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">–Serves 4-6.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source: </span></i><span style="color: #806000;">Lynn Alley. <i>Epicurious.com, </i>Jan 26, 2007,</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><a href="https://www.epicurious.com/recipes/food/views/potato-cheddar-and-chive-soup-237290">https://www.epicurious.com/recipes/food/views/potato-cheddar-and-chive-soup-237290</a></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>My
slow cooker must be a lot slower than the American ones: potatoes take more
than 2 hours to start to cook through. But the advantage of a slow cooker is of
course that you can leave it on all day, without worrying about exact times. I’d
do this soup for a much longer time than the recipe suggests: I think it must
be rather carelessly adapted from an ordinary stove-top recipe. Nevertheless, it’s
tempting!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q0c96moVAh9OqwtrwiZ_lB4dt901U_KMJPWNFQcLroOSbm4xF1mQn6fE8L_AhPa8OWlUFfFb4wCKxax-laLjJjHrc1tO8XTWjXR4Dq1hR0RCKYnlOM_t7T21biNrTnA9q6Rm6mpmO9zgYD0jxul3RJO29jMcIrnJWfrKAyhQ6DOM6VV-ERD0Rqs8qw/s925/HDG-PotatoSalads.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="147" data-original-width="925" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q0c96moVAh9OqwtrwiZ_lB4dt901U_KMJPWNFQcLroOSbm4xF1mQn6fE8L_AhPa8OWlUFfFb4wCKxax-laLjJjHrc1tO8XTWjXR4Dq1hR0RCKYnlOM_t7T21biNrTnA9q6Rm6mpmO9zgYD0jxul3RJO29jMcIrnJWfrKAyhQ6DOM6VV-ERD0Rqs8qw/w640-h102/HDG-PotatoSalads.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">I loathe potato
salad with commercial mayonnaise or raw onion—in Australasia the onions, whether
red or white and whatever name they’re masquerading under, are inevitably
strong and horrible, dominating the dish, unlike the real “Spanish” sweet onions
you can get in America, which are very, very mild. So I won’t give you any of
the hundreds of recipes which use either or both of them. Instead, here are some
that take a different approach.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YDddTlO08df1nzuU6b015ny91TRFoRnRb3rvTCcY3Kqi0B50LHUf844wqlRHjm1p55pYllbYWVjcMV3_ywBj2TieGX0p8a1En_xhuPi0LJf-ovIODOIdVsGSn_YWPYBHZRHtXbbazKx26eDxofZThf4C5v3KKQoUuWK1mc6V6dm6GROlV9NeCaOwMQ/s576/PotatoSaladWithMayo-NoBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="576" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6YDddTlO08df1nzuU6b015ny91TRFoRnRb3rvTCcY3Kqi0B50LHUf844wqlRHjm1p55pYllbYWVjcMV3_ywBj2TieGX0p8a1En_xhuPi0LJf-ovIODOIdVsGSn_YWPYBHZRHtXbbazKx26eDxofZThf4C5v3KKQoUuWK1mc6V6dm6GROlV9NeCaOwMQ/w400-h350/PotatoSaladWithMayo-NoBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>With the growth of vegetarianism and the
desire for natural foods amongst the affluent middle classes of America, Britain
and, following the trend, Australia and New Zealand, yoghurt became ever more
popular during the 1970s and 1980s (Karen Cross Whyte’s <i style="mso-bidi-font-style: normal;">The Complete Yoghurt Cookbook</i> came out in 1970). By 1983 the trend was
still going strong, as the publication of Arto der Haroutunian’s book for
English readers shows. Most of his recipes are Middle Eastern, like this easy Iranian
potato salad. If you fancy a bit more of a sour touch, add a teaspoon of sumac with
the dressing: it comes from the same area and goes really well with potatoes
and yoghurt.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000; mso-bidi-font-family: Arial;">Salade Sib Zamini Ba Mast</span></i></b><b style="mso-bidi-font-weight: normal;"><span style="color: #806000; mso-bidi-font-family: Arial;"> - Potato Salad
with Yoghurt</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 3-4 large potatoes<span style="mso-spacerun: yes;"> </span>* 3 hard-boiled eggs, peeled and chopped</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/2 pint (300 ml)
yoghurt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/4 pint (150 ml) soured
cream (or use more yoghurt instead)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 4 large dill pickles
or 1/2 fresh cucumber, thinly sliced</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 tablesp fresh dill
or 1 tsp dried dillweed</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/2 tsp black pepper<span style="mso-spacerun: yes;"> </span>* 1 tsp salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* fresh tarragon as a
garnish (optional)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">1. Cook the potatoes
in a large pan of boiling water until tender.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">2. Allow to cool; peel
and cut into small cubes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">3. In a small bowl mix
the yoghurt and soured [i.e. sour] cream together, then stir in the salt, black
pepper and dill.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">4. Put the chopped
potatoes, eggs and pickled or fresh cucumber into a large salad bowl.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">5. Pour the dressing
over the top and then stir gently.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">6. Garnish and place
in the refrigerator for at least 1 hour before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Arto der Haroutunian. <i style="mso-bidi-font-style: normal;">The Yoghurt Book: Food of the Gods.</i> Harmondsworth, England, Penguin,
1983</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This next recipe dates from the 1990s. I was
thrilled to find a recipe in a New Zealand cookbook belonging to my friend
Susan that avoids gluey mayonnaise entirely! The author writes: <span style="color: #806000;">“An absolutely fabulous-tasting, quick-to-prepare potato
salad which can be served hot or cold.”</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b><span style="color: #806000;">Extra-Herby
Potato Salad</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 4-6 good-sized potatoes</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 2-3 cups finely-chopped fresh herbs</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 2 tablesp butter<span style="mso-spacerun: yes;"> </span>* 4 tablesp olive oil<span style="mso-spacerun: yes;"> </span>* 1 tablesp herb vinegar</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* salt and pepper to taste (optional)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Cut potatoes into
cubes. Steam until just cooked (boiling will make them mushy). Tip into large
bowl. Add chopped herbs, butter, oil, vinegar and seasoning while still hot and
mix through. I’ve found it works well to tip potatoes from one bowl to another
two or three times.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>–Serves 4: 1 large potato per person plus 1 or
2 extra for second helpings.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Julia Geljon. <i>The Herb Gardener’s Pantry</i>. Albany,
N.Z., Viking, 1997</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Now, here’s my version of a potato and
carrot salad that I saw in Australia on an episode of <i style="mso-bidi-font-style: normal;">Better Homes and Gardens</i>. The basic approach is the same but I’ve
changed the flavouring ingredients a bit and left out the hard-boiled eggs and
radishes that the original featured. And I always use the vinaigrette that I learned
from Gégé in Paris in the 1970s—I’ve never seen a decent one on Aussie TV.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Tunisian-Style Potato & Carrot Salad</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 5 medium-sized waxy
potatoes<span style="mso-spacerun: yes;"> </span>* 2 or 3 large carrots</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/4 cup Spanish
black olives<span style="mso-spacerun: yes;"> </span>* 1 1/2 tsp ground cumin</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* black peppercorns,
freshly ground</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 3-4 tablesp vinaigrette
dressing (below)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Wash the potatoes and
chop into chunks about 1 1/2 cm square. Peel the carrots and chop into pieces
about the same size. Boil or steam together until tender.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Drain the vegetables. While
still hot, mix them and cumin powder together in the salad bowl. Add the vinaigrette
with a good grinding of black peppercorns and mix gently. Then allow to cool.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add about 1/4 cup well
drained, pitted Spanish black olives. Mix gently.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">The top may be decorated
with a little “smoky” paprika & more ground cumin if liked.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><span style="color: #806000;">* * * * * *</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Gégé’s Vinaigrette</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Gérard never bothered
to measure the quantities, of course. The proportions are about 5 to 1, and
this amount (about 1 1/2 cups) may be kept indefinitely in a cupboard. Never
put it in the fridge.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 1/4 cups olive oil</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/4 cup good wine vinegar
(e.g. Belgian red wine vinegar)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 rounded tsp salt<span style="mso-spacerun: yes;"> </span>* 1 1/2 good tsp Dijon mustard (e.g. Maille)</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Use a bottle (or jar)
with a really tight lid. Put in the vinegar, then the salt and mustard. Put the
lid on and shake hard until ingredients are amalgamated. Then add the oil. Seal
tightly to keep.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">To serve: </span></i><span style="color: #806000;">Shake
the bottle hard until the oil and vinegar mix to what looks like a cloudy
amalgam.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRhCWduMZKbuMiqmAGJVFIfMbuTsI0XaMLSpyIm39YrH-a3H1WqO3B2uiq5TzC3xlKSuSLCHwKyuAiGXKKV-hAgrK5PZDaBQbJgwaksH_XzRc6F-4v5-7Lffy6lW2o6X1PTDv8XM3l4Yqbx762Fzz_mdHiBzWXRd1_bJqUIJXOkEa1EJQSI2jrdO2Og/s927/HDG-SidesOrMains.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="147" data-original-width="927" height="102" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRhCWduMZKbuMiqmAGJVFIfMbuTsI0XaMLSpyIm39YrH-a3H1WqO3B2uiq5TzC3xlKSuSLCHwKyuAiGXKKV-hAgrK5PZDaBQbJgwaksH_XzRc6F-4v5-7Lffy6lW2o6X1PTDv8XM3l4Yqbx762Fzz_mdHiBzWXRd1_bJqUIJXOkEa1EJQSI2jrdO2Og/w640-h102/HDG-SidesOrMains.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Many of the potato-based
vegetarian dishes could be served either as a main dish, accompanied perhaps by
a green vegetable or a salad, or as a side dish if you’re having meat or pulses
as your main.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQp1TtZMrA3bV2Y8eLIkqhwKCJqvjn9k81WjBqYUBrqIw3Zq6k6riPsmHY-8YQTjk5mSamx1KXEzUBB7srvjIyPAOVEfLLGZUG_EXqyXu4J8E4yi9wV93JtAezue02mgSizAEHBFPt2YnuXnszd6TKTaMn_8f_kJ1pOjab2tv3BxCxQ4fprqWL64ujcA/s737/MainlyPotatoCOLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="694" data-original-width="737" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQp1TtZMrA3bV2Y8eLIkqhwKCJqvjn9k81WjBqYUBrqIw3Zq6k6riPsmHY-8YQTjk5mSamx1KXEzUBB7srvjIyPAOVEfLLGZUG_EXqyXu4J8E4yi9wV93JtAezue02mgSizAEHBFPt2YnuXnszd6TKTaMn_8f_kJ1pOjab2tv3BxCxQ4fprqWL64ujcA/w400-h376/MainlyPotatoCOLLAGE.jpg" width="400" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>They can be very tasty, but it’s hard to
find any that aren’t soused in cholesterol from dairy products—<i style="mso-bidi-font-style: normal;">mixed</i> dairy products, very often! Anna
Thomas’s “Potatoes Romanoff” is typical. Yummy, but if you’re not a vegetarian like
her, watch the animal fats. Actually, I omit the cheddar cheese, anyway: I
think it’s better without:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aAIhhEi-BFPdbtdX4evKZgbFv3oIQn2JIlJS0xtjasLT_7rqJLTK5WxLUt25lvTDgqTc0rEI0TW8R88HhLwT8EZSBCJoewvYb2CiJP_DDYwG4GLWYVlYfkc1nGbRc_YLYxTyBFb0YT1W-zh3V0mAYYpkK2Kr8aQ5lzcWaL15Ox_DZ_IgR8hWTrdO4w/s518/PotatoesRomanoff-BKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="518" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4aAIhhEi-BFPdbtdX4evKZgbFv3oIQn2JIlJS0xtjasLT_7rqJLTK5WxLUt25lvTDgqTc0rEI0TW8R88HhLwT8EZSBCJoewvYb2CiJP_DDYwG4GLWYVlYfkc1nGbRc_YLYxTyBFb0YT1W-zh3V0mAYYpkK2Kr8aQ5lzcWaL15Ox_DZ_IgR8hWTrdO4w/w400-h328/PotatoesRomanoff-BKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potatoes Romanoff</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 6 large potatoes<span style="mso-spacerun: yes;"> </span>* 1 large carton cottage cheese</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/2 pint [300 ml] sour
cream<span style="mso-spacerun: yes;"> </span>* 4 oz grated Cheddar</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 2-3 spring onions,
finely chopped</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 2 cloves garlic, crushed
<span style="mso-spacerun: yes;"> </span>* paprika<span style="mso-spacerun: yes;"> </span>* 1 teaspoon salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Boil potatoes till
barely tender.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Cut into rather small
cubes and combine with cottage cheese, sour cream, garlic, salt and spring
onions.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Turn into a buttered
casserole and sprinkle grated cheese on top. Add a little paprika. Bake at 350
deg. [F], [180 C] for about 1/2 hr. Serve hot.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">–Serves 6-8.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Anna Thomas. <i style="mso-bidi-font-style: normal;">The
Vegetarian Epicure</i>. Harmondsworth, England, Penguin, 1974</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Originally published in 1972, Anna Thomas’s
book, which was hugely popular, exemplifies a trend of the time away from the conventional
British meat and three veg and towards a healthier diet that was based on pulses,
grains, vegetables and nuts rather than meat. But even she, as you can see, can
be very heavy on the dairy side. This next recipe is also one of hers, but it
shows that it is possible to avoid cheeses and cream, sour or not, in a substantial
potato-based dish:</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP-E7-lCI9DP6LSz6Wl3MvRVf4Ma3Qlf0xzbwOzBNEIL71DwyPP3Q78RUST8QYlOGIRyPxvLoc2b6T_4u7WqHCSpYBBYdaU44MBhmdy8xI2bEXT6A5DDQdZZ4VQFizYmFNIdofv6CCM5kl-6af22pxIPvdrthR5qyntBREZBStuNUbI9ZmGN26INbOQ/s709/Potatoes-WhiteWineCOLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="688" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP-E7-lCI9DP6LSz6Wl3MvRVf4Ma3Qlf0xzbwOzBNEIL71DwyPP3Q78RUST8QYlOGIRyPxvLoc2b6T_4u7WqHCSpYBBYdaU44MBhmdy8xI2bEXT6A5DDQdZZ4VQFizYmFNIdofv6CCM5kl-6af22pxIPvdrthR5qyntBREZBStuNUbI9ZmGN26INbOQ/w389-h400/Potatoes-WhiteWineCOLLAGE.jpg" width="389" /></a></div><p></p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><!--[if gte mso 9]><xml>
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</p><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: center;"><b><span style="color: #806000;">Potatoes
in Wine</span></b></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 4 large mealy potatoes<span style="mso-spacerun: yes;"> </span>* 8 tiny white onions</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* dry white wine (at least half a bottle)</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1 bay leaf<span style="mso-spacerun: yes;"> </span>* 3 tablesp butter<span style="mso-spacerun: yes;"> </span>* salt and pepper</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Floury, brown-skinned
potatoes are essential; waxy potatoes will ruin the dish.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Melt the butter in a
large skillet. Peel the onions and slice into thirds, sauté them a few minutes
in the butter. Peel the potatoes and cut them into 1/4-inch thick slices. Put
them [all] in the skillet with some salt and pepper and a small bay leaf. Pour
dry white wine over until they are just covered.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Cover the pan and let
it cook gently at least 1 hour. Check that the wine is still covering the
potatoes; add some if it is needed, and carefully move them around a little so
that they cook evenly.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">When they are done,
remove the potatoes and onions into a serving dish, bring the sauce to the boil
quickly and pour it over.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Serve very hot. Beware
only of eating too much, for it is easy to do.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">–Serves 4 to 6.</span></p>
<p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Anna Thomas. <i>The Vegetarian Epicure</i>.
Harmondsworth, England, Penguin, 1974</span></p> <br /><p></p>
<p class="MsoPlainText" style="mso-pagination: none; text-align: justify;"></p><span face=""Arial",sans-serif" style="color: #00b0f0; font-size: 12pt;"></span><p></p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPR_lcC_0CcekSWb4XPlGGkjjce5GWhGU70zrLTBf1maMLj1YTS03K_WDbz5Gu5lMDFJVrCDqow4zTJ3NAXwF85euKu8U2IGEGqgeYuUKiAcZ-uUXipKBBu1AN4UcbzNkAAvv_uYH1uuzm40pZeu719njZh7Q7eJMaxi9wvEYhHaHNWIm52zqjdlkQQ/s926/HDG-SpicingThingsUp.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="127" data-original-width="926" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAPR_lcC_0CcekSWb4XPlGGkjjce5GWhGU70zrLTBf1maMLj1YTS03K_WDbz5Gu5lMDFJVrCDqow4zTJ3NAXwF85euKu8U2IGEGqgeYuUKiAcZ-uUXipKBBu1AN4UcbzNkAAvv_uYH1uuzm40pZeu719njZh7Q7eJMaxi9wvEYhHaHNWIm52zqjdlkQQ/w640-h88/HDG-SpicingThingsUp.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Alongside the
growing interest in alternative, heathier vegetarian cuisine, English-speaking
cooks began to look abroad for inspiration. Coupled with the late 1960s-early 1970s
fad for Eastern mysticism, Indian sitar music, Indian muslins and the ashram
life, came a spate of English-language Indian cookbooks. By the early 1980s,
when publishers had realised they were onto a good thing, they were often brightly
illustrated, like Khalid Aziz’s <i style="mso-bidi-font-style: normal;">The Encyclopedia
of Indian Cooking</i>, 1983.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Earlier efforts to introduce the British
and Americans to Indian cuisine, however, didn’t get colour: cookbooks of the
1950s and 1960s seldom rated more than a few line drawings, usually more decorative
than helpful, and the ethnic ones, which were far from popular, certainly didn’t.
Their recipes, however, were often excellent.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Potatoes are used a lot in Indian cookery. I
know they’re not native to Asia—nor are chillis, but both have long since been adopted
with enthusiasm; in fact chillis date back to the early days of the Portuguese
ventures to the east coast of India. You’ll find a fascinating article on the East
India Company’s determined introduction of the potato into India on Gastro
Obscura: “<a href="https://www.atlasobscura.com/articles/potato-history-india">In
India, the British Hyped Potatoes to Justify Colonialism</a>”, by Julia Fine.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The first recipe below is for a simple fried
dish, and it’s from one of the earlier English-language cookbooks, published well
before the Beatles discovered the sitar, the guru, and the ashram. (Note that vegetables
are usually smaller in India than we’re used to, so quartering the potatoes might
leave them too large: cut them into chunks about 1 1/2 cm square.)</p>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlkJkNdqNUqcJrEVqDqGWUlUxpkxcdtV1Dpi1Ubi7U8BxDLjAttfrG7AC4BgGhDa02Ruo7DgIPsGEZvaNHODJo0fvubs7hB9KTOJGaH_wrcALczR6UGnhzoz9BkapHb0VTT8wIFMqQDcUAWBMbGVVHJikbbDJhLuGp0q3SEkR4WTYX22xsmIGm6Jntg/s504/SpiceAndAllThingsPotatoBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="495" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXlkJkNdqNUqcJrEVqDqGWUlUxpkxcdtV1Dpi1Ubi7U8BxDLjAttfrG7AC4BgGhDa02Ruo7DgIPsGEZvaNHODJo0fvubs7hB9KTOJGaH_wrcALczR6UGnhzoz9BkapHb0VTT8wIFMqQDcUAWBMbGVVHJikbbDJhLuGp0q3SEkR4WTYX22xsmIGm6Jntg/w393-h400/SpiceAndAllThingsPotatoBKD.jpg" width="393" /></a></div><br />
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Sukh Alu</span></i><span style="color: #806000;"> (Dry Sautéed Potatoes)</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 2 pounds [1 kg] potatoes<span style="mso-spacerun: yes;"> </span>* 2 onions * 1 tsp turmeric</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 3/4 tablesp ground coriander * 1/2 tsp ground
cumin </span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* strong pinch of cayenne <span style="mso-spacerun: yes;"> </span>* 4 tablesp butter <span style="mso-spacerun: yes;"> </span>* salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Wash, peel and dry the
potatoes. Halve or quarter them.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Heat the butter and fry
the onions to a pale gold.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add the turmeric,
coriander, cumin and the potatoes. Mix well and fry for 10 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Then lower heat and
stir occasionally, cooking uncovered till the potatoes are done. Add salt and
cayenne 10 minutes before they are cooked.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">The potatoes may also
be cooked tightly covered. As all vegetables have much moisture, they will
steam in good time.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Dharam Jit Singh. <i style="mso-bidi-font-style: normal;">Classic
Cooking from India</i>. London, Arco, 1958. (Originally published: Boston,
Houghton Mifflin, 1956)</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I often do a version of this dish, sometimes
varying the spices, and using oil instead of butter: I cut the potatoes (usually
“baby” ones) into bite-size pieces, and I always finish it with the lid on.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This second recipe, dating from the later coloured
ethnic cookbooks phase, combines potatoes with cauliflower in one of the most popular
(and most published) recipes of northern India. Indian cauliflowers are
typically much smaller than the ones we get in Australia or New Zealand. The recipe
takes about half a large cauli. Try to choose one with nice tight florets. As
Khalid Aziz advises, don’t overcook it. If serving fewer people, reduce the
quantities, don’t try to save leftovers: warmed-up cauliflower is horrid.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlZLMgvpPCkEA7FEtN8EhNB63i-CJSovEHLk_46X6wscyYxd_XfbuC5mdgJzcR_3HbU69yI7WJBwp6h4HkxpUUtpbn22k_uiPzXQLTAOzHzvWHPA4Of9bo_fzGOvpAhjE_aR26hjL4nFYPHbRGDauwB5kUM3-PFDk0npAXYM57d8TY74iDL2JHuR94Q/s558/AlooGobiBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="558" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlZLMgvpPCkEA7FEtN8EhNB63i-CJSovEHLk_46X6wscyYxd_XfbuC5mdgJzcR_3HbU69yI7WJBwp6h4HkxpUUtpbn22k_uiPzXQLTAOzHzvWHPA4Of9bo_fzGOvpAhjE_aR26hjL4nFYPHbRGDauwB5kUM3-PFDk0npAXYM57d8TY74iDL2JHuR94Q/w400-h361/AlooGobiBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potato and Cauliflower Curry: <i style="mso-bidi-font-style: normal;">Aloo Gobi</i></span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">“It is … relatively
unusual to find cauliflowers in all parts of India, which is why this
particular recipe tends to be restricted to the rather more temperate northern
region, where they can be grown in a climate that sometimes approaches that of
southern Europe. The dish itself is fairly dry and quite spicy.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 small cauliflower<span style="mso-spacerun: yes;"> </span>* 900 g waxy potatoes<span style="mso-spacerun: yes;"> </span>* 2 onions</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 tsp chilli powder<span style="mso-spacerun: yes;"> </span>* 1/2 tsp ground ginger<span style="mso-spacerun: yes;"> </span>* 2 tsp ground coriander</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 100 g/4 oz ghee or
120 ml/4 fl oz cooking oil * 2 tsp salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 450 ml water * 1 1/2
tsp garam masala [below]</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Wash the cauliflower
and trim away any leaves. Cut into florets.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Peel the potatoes and
cut them into 2.5-cm cubes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Heat the ghee or
cooking oil in a large saucepan. Peel and slice the onions and fry them gently
for 2-3 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add the chilli powder,
ginger and coriander and stir for a further 1 minute.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add the potatoes and
cauliflower and, using a wooden spoon, gently turn them so that they are coated
by the spice and oil mixture.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Now add the water and salt
and bring to the boil. Cover the saucepan and simmer gently for 20 minutes until
the potatoes and cauliflower are soft.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">It is important not to
overcook this dish because the idea is to have discernible pieces of cauliflower
and potatoes without them becoming mushy.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">As soon as the potato
and cauliflower are cooked, add the garam masala and simmer for a further 5
minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">If there is too much
water left over reduce this by boiling rapidly.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Khalid Aziz. <i style="mso-bidi-font-style: normal;">The
Encyclopedia of Indian Cooking</i>. London, Michael Joseph, 1983</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><span style="color: #806000;">******</span></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Garam Masala</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Recipe (1)</span></i></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 100 g/4 oz coriander
seeds<span style="mso-spacerun: yes;"> </span>* 5 bay leaves * 25 g/1 oz cloves</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 100 g/4 oz cumin seeds
<span style="mso-spacerun: yes;"> </span>* 25 g/1 oz cardamoms</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 x 5-cm/2-inch
stick of cinnamon <span style="mso-spacerun: yes;"> </span>* 1 tsp freshly grated
nutmeg</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 50 g/2 oz chilli powder<span style="mso-spacerun: yes;"> </span>* 50 g/2 oz black pepper</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Preheat the oven to
200°C/400°F/Gas Mark 6. Put the coriander seeds, bay leaves, cumin seeds,
cardamoms and cloves together with the cinnamon stick onto a flat baking tin,
and roast in the hot oven for 20 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Then put the spices
into a grinder and grind very finely. Combine them with the powdered ingredients,
the chilli powder, black pepper and nutmeg, and store in an airtight jar. If
the jar is kept well sealed and out of sunlight the spices will last for several
months.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Recipe (2)</span></i></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">The second recipe uses
the same ingredients except black pepper and chilli powder. This makes a far
blander Garam masala, which consists purely of aromatics. The effect of this is
to produce a far more fragrant dish when the Garam masala is added to the dish,
usually 5 minutes from the end of cooking.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Khalid Aziz. <i style="mso-bidi-font-style: normal;">The
Encyclopedia of Indian Cooking</i>. London, Michael Joseph, 1983</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoM9h90W8FPrc8aytzADD1L8oQrS0nK6ezG5sGAASZFjnqQRqEgRKvSEGFB_7R1efcRLAQTSJEi__qy2nIXlcQuYyaHvDnHFDPgD0dEpCIbCSqpXNy-7NLM9f5t_SoNqLxFqEAijWKJtq5Tnu6zy5wKdMdpMkrttI1FBZ5-BcjeZkzKpee91jOzYNQCQ/s924/HDG-Herbs-SpicesDownunder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="126" data-original-width="924" height="88" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoM9h90W8FPrc8aytzADD1L8oQrS0nK6ezG5sGAASZFjnqQRqEgRKvSEGFB_7R1efcRLAQTSJEi__qy2nIXlcQuYyaHvDnHFDPgD0dEpCIbCSqpXNy-7NLM9f5t_SoNqLxFqEAijWKJtq5Tnu6zy5wKdMdpMkrttI1FBZ5-BcjeZkzKpee91jOzYNQCQ/w640-h88/HDG-Herbs-SpicesDownunder.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">In New
Zealand and Australia our cookbooks got rather more adventurous in the 1970s
and 1980s, too, and so foreign ingredients like garlic, a variety of herbs
rather than just the traditional British parsley, and even chilli began to
appear in our potato recipes. We still weren’t giving up our meat, though! This
first recipe is very typical of its period—and you <i>don’t</i> need to serve
it with meat!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswWpCBPX_5oalmdjOHXVj4EjWqg-oi2Dbg-SnNUFs2mKWfUpfAiJiFjcroZ8BG7ivJC7QeO21xxkoJjw5lOLD0gW07mSPncDSyhbRscmhEoLhVSg3Ei8b1iXUPt_1SSoST9J09NE8hq9xBNh5fM1r2YHm4Wdb6j8OUfzSEfbeK18ic47ZpnOew41yFA/s850/Potatoes-CarawayCOLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="845" data-original-width="850" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiswWpCBPX_5oalmdjOHXVj4EjWqg-oi2Dbg-SnNUFs2mKWfUpfAiJiFjcroZ8BG7ivJC7QeO21xxkoJjw5lOLD0gW07mSPncDSyhbRscmhEoLhVSg3Ei8b1iXUPt_1SSoST9J09NE8hq9xBNh5fM1r2YHm4Wdb6j8OUfzSEfbeK18ic47ZpnOew41yFA/w400-h398/Potatoes-CarawayCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potato Caraway Cream</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">“A warm and comforting
dish in cooler weather, and an excellent accompaniment to grills, rissoles or
meat loaf. When quantities are doubled it may be eaten as a light main meal
with poached smoked fish, or with slices of cold cooked meat.”</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 pound [450 g] potatoes<span style="mso-spacerun: yes;"> </span>* a few caraway seeds * 1 egg yolk</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/2 pint [300 ml] hot
milk<span style="mso-spacerun: yes;"> </span>* 1 oz [25-30 g] butter or margarine</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 tsp herb or
vegetable salt<span style="mso-spacerun: yes;"> </span>* freshly ground pepper</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Garnish</span></i><span style="color: #806000;">: <span style="mso-spacerun: yes;"> </span>* chopped parsley</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Boil the potatoes in
their skins until nearly cooked but still firm.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Remove the skins and
slice the potatoes thickly.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Melt the butter or
margarine in a heavy shallow pan and add the potato slices, turning them gently
over medium heat until golden.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Sprinkle with the
caraway seeds, salt and pepper, then pour in the hot milk.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Turn the heat down very
low, place the lid on the pan, and simmer for 15 to 20 minutes, or until the
potatoes are soft but not broken up.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Just before serving,
whisk a few tablespoons of hot liquid from the pan into the egg yolk and stir
into the potatoes, turning the heat off at the same time to prevent curdling.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Sprinkle liberally
with chopped parsley just before serving.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Rosemary Hemphill. <i style="mso-bidi-font-style: normal;">Herbs
For All Seasons</i>. Sydney, Angus & Robertson, 1972</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I’m always doubtful about frying grated raw
potato: maybe I’m too impatient, but my efforts never seem to cook through. But
this next is a very nice dish if you can manage it!</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potato Herb Fritters</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 500 g old potatoes,
peeled and grated<span style="mso-spacerun: yes;"> </span>* 1 large rasher of
bacon</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 shallot or small
onion<span style="mso-spacerun: yes;"> </span>* 2 eggs<span style="mso-spacerun: yes;"> </span>* 4 tablesp flour</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 2 tablesp mixed
chopped herbs (parsley, rosemary, marjoram, tarragon, lemon thyme)<span style="mso-spacerun: yes;"> </span>* freshly-ground black pepper</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/2 tsp salt or
garlic salt<span style="mso-spacerun: yes;"> </span>* cooking oil for frying</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">In a basin mix the
eggs, finely-chopped bacon and shallot, herbs, salt, garlic salt and pepper.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add the potatoes and
the flour. Mix thoroughly.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Avoid allowing the
mixture to stand before cooking.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Fry spoonfuls of the
mixture in hot cooking oil until they are browned on both sides. Drain on
absorbent paper. Serve hot.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>–Serves 6.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Mary Browne, Helen Leach & Nancy Tichborne. <i style="mso-bidi-font-style: normal;">The Cook's Garden: For Cooks Who Garden and
Gardeners Who Cook</i>. Wellington, [N.Z.], A.H. & A.W. Reed, 1980</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>You’ll find a contrast to this version of savoury
fritters in the recipe that ends this blog post: it uses cooked potatoes in
fritters and it’s a 19th-century dessert recipe.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next recipe is one of my favourite combos
with potato, though I usually serve it as a main with a green vegetable or a
salad, not with meat as advised.<span style="color: #806000;"></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUT8PmJ8gCdZB-LPEMIR9y-wZ6IbGtyIUALC5hzG5idDYOXTh4xkrGvpMP8fMoKpH3VFjIStbz_3AQ0dyzdBLLV54vjr-UkKydAQIRZQslwHKiU30m9anFqO1o4MEzGOo1TVxY1CiGviXFb6YrYzvR3gEMBF7HPUy7QMxKxPdYovtyrlWrIEEl79vMiA/s909/Potatoes-RosemaryCOLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="909" data-original-width="850" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUT8PmJ8gCdZB-LPEMIR9y-wZ6IbGtyIUALC5hzG5idDYOXTh4xkrGvpMP8fMoKpH3VFjIStbz_3AQ0dyzdBLLV54vjr-UkKydAQIRZQslwHKiU30m9anFqO1o4MEzGOo1TVxY1CiGviXFb6YrYzvR3gEMBF7HPUy7QMxKxPdYovtyrlWrIEEl79vMiA/w374-h400/Potatoes-RosemaryCOLLAGE.jpg" width="374" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Fried Potatoes with Garlic and Rosemary</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 3 potatoes (large),
raw and peeled<span style="mso-spacerun: yes;"> </span>* 3 cloves garlic
(large), crushed</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 6 cm-long sprig
fresh rosemary or 1 tsp dried</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 dried chilli or
1/2 bigger fresh chilli * 3 tablesp olive oil</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* salt and fresh
ground black pepper to taste</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">1. Peel potatoes, dry
well with paper towel and slice medium thin.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">2. Heat oil in large
pan until it is hot. Put in enough potatoes to cover base of pan. Wrap the rest
in wet towel to keep them white.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">3. Scatter the garlic,
rosemary leaves, salt and pepper and chilli over potatoes and stir well.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">4. Cook quickly until
browned on both sides. Push cooked potato to one side of pan and add another
layer of potatoes. Stir well. Cook these, add to the first cooked pile and
proceed until all potatoes are browned and tender. Do not put too many potatoes
in at one time and cook quickly.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">5. Drain all cooked potatoes
on a paper towel.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Serve very hot, with
pork, chicken, steak or fish.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">–Serves 4.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Source: The New Zealand Kitchen</span></i><span style="color: #806000;">. Auckland, N.Z., Burgess Friedlander Publishing, [between
1984 and 1989]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCJnyrGgp9-ozhNCWXibWDVY-HWxJeyLIb0JNEvydHvq0rMMZOvmo3OR9OVGdacK_yQsVTiTgp-k5z_owb-Q4ZlMstVTxJyBjNmU0SuEg3sUkJIyNorSqwK00tBWximTZH8e4WdXv8mKjzsyq3N6SF59kq4luMOWfxsjc6BlPZkWzbHX28ghh5tIDhg/s926/HDG-BakedGoodsOrDesserts.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="145" data-original-width="926" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCJnyrGgp9-ozhNCWXibWDVY-HWxJeyLIb0JNEvydHvq0rMMZOvmo3OR9OVGdacK_yQsVTiTgp-k5z_owb-Q4ZlMstVTxJyBjNmU0SuEg3sUkJIyNorSqwK00tBWximTZH8e4WdXv8mKjzsyq3N6SF59kq4luMOWfxsjc6BlPZkWzbHX28ghh5tIDhg/w640-h100/HDG-BakedGoodsOrDesserts.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">Potatoes have
been used in baked goods for many years, but they more typically appear in
scones rather than in sweetened dishes. There are lots of recipes available for
potato scones, so I’ve chosen some more unusual dishes for you.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuewlQ02R7iTcBpPcwRE0RuIh9UDwhZ9xJIqU01u2KhUtawtc_gs3NCNJcEF09WJYtYSkeT60tkkGFHUBwZJiEILKwS5toHvr2DOgepWRUGiIVGyds8j1q30xF8jxGQ_9w8pltnBS4zNupDiJ98KMnBVHtt_oLy_BMG7xEdWSn_lLQyHJC6X6O8Fl2jw/s600/Baked-ButWouldYouUsePotsBKD.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="476" data-original-width="600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuewlQ02R7iTcBpPcwRE0RuIh9UDwhZ9xJIqU01u2KhUtawtc_gs3NCNJcEF09WJYtYSkeT60tkkGFHUBwZJiEILKwS5toHvr2DOgepWRUGiIVGyds8j1q30xF8jxGQ_9w8pltnBS4zNupDiJ98KMnBVHtt_oLy_BMG7xEdWSn_lLQyHJC6X6O8Fl2jw/w400-h318/Baked-ButWouldYouUsePotsBKD.jpg" width="400" /></a></div><span lang="EN-US" style="color: #00b0f0; mso-ansi-language: EN-US;"></span><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>In the 1970s collections of early colonial recipes
began to be published in Australia and New Zealand more as curiosities than cookbooks
seriously intended for use in the kitchen. An example is <i style="mso-bidi-font-style: normal;">Early Settlers’ Household Lore</i>, which first came out in 1977 as a
fundraiser for the Gold Museum at Sovereign Hill Goldmining Township in
Ballarat, Victoria, under the auspices of the Ballarat Historical Park Association.
No sources are given, and many of the recipes clearly do not date back to the
time of the “early settlers” at all. I’d say Mrs Pescott, the author, collected
favourite recipes from all her friends and acquaintances. As a result the book represents
the food that was eaten at the time, all mixed up with genuine or rewritten early
recipes. My copy is the “revised edition”, issued in a further fundraising
effort: it’s probably just a reprint, as with many cookery books’ so-called
editions.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>This recipe, a version of a scone dough, is
typical in that it lacks exact instructions: do you shape the dough into buns,
as its name would indicate, or just fill the “sandwich tins”? (The former, I
think.) The sprinkling with coconut indicates it could date from almost any part
of the 20th century up until well into the 1950s: during this period desiccated
coconut was immensely popular with Australian home cooks.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Aunt Bessie's Buns</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1 cup mashed potatoes<span style="mso-spacerun: yes;"> </span>* 1 cup dried fruits</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 2 cups self-raising flour <span style="mso-spacerun: yes;"> </span>*1 cup sugar<span style="mso-spacerun: yes;">
</span>* 1 cup milk</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Mix potatoes and sugar
to a cream, add the fruit, mix well, then add the milk and the flour gradually.
Put into well greased sandwich tins and bake in a moderate oven for half an
hour.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">When cool, ice lightly
and sprinkle with coconut.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">L. Pescott. <i style="mso-bidi-font-style: normal;">Early Settlers’ Household Lore</i>. Rev.
ed., Richmond, Vic., Raphael Arts, 1980</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The next recipe, which claims to be
Portuguese, is from a <i style="mso-bidi-font-style: normal;">Woman’s Day</i>,
round about the 1970s. It was probably the American edition of the magazine, as
the expression “cookie sheets” is used.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Portuguese Sweet Bread</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1 cup warm mashed potato
<span style="mso-spacerun: yes;"> </span>* 7 to 8 cups all-purpose flour</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 2 packages active dry
yeast<span style="mso-spacerun: yes;"> </span>* 1/2 cup lukewarm potato water</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 7 eggs<span style="mso-spacerun: yes;"> </span>* 1/2 cup milk <span style="mso-spacerun: yes;"> </span>* 1/8 tsp ginger<span style="mso-spacerun: yes;"> </span>* sugar [about 2 cups]</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* 1/2 cup butter or margarine,
melted and cooled <span style="mso-spacerun: yes;"> </span>* 2 tsp salt</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Add 3 tablespoons
sugar and the yeast to potato water [from the cooked potatoes] and stir until
dissolved. Blend into potato and ginger. Set aside in warm place until light
[risen].</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Scald milk and salt and
cool to lukewarm.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Beat 6 eggs until
light. Gradually beat in 1 3/4 cups sugar. Stir in the butter. Combine yeast
and egg mixtures and blend well. Stir in 2 cups flour, add milk and beat until
well blended. Add 2 more cups flour and beat 5 minutes. Gradually stir in more
flour until dough is stiff enough to knead.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Turn out on floured
board and knead, adding only enough flour to prevent sticking, about 10
minutes. Put dough in an oiled large bowl, cover and let rise until doubled in
bulk.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Punch down, put on floured
board and divide in 4 pieces. Shape in round loaves and put on oiled cookie
sheets or into 8-1/2" x 4-1/2" x 2" loaf pans. Let rise in warm
place until doubled.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Beat remaining egg
with a few drops of water and brush on loaves. Bake in preheated 350°F [177 C]
oven 40 to 50 minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">Source: Woman’s Day</span></i><span style="color: #806000;">,
[1970s?]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Since potatoes are fairly well known as a baking
ingredient, those two recipes aren’t so surprising. There, potato is really
just used as an extra starchy ingredient. But once upon a time it could be used
as the main ingredient in a sweet dessert. Right up to well into the 18th century
you could still add sugar or honey and spices to almost anything, just as in
Mediaeval times, and it would have been accepted as normal.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>While the practice died out in Britain during
the next hundred years, American cooks retained the habit of mixing vegetables,
sugar and spices much longer than the British did, perhaps because of their native
pumpkins, squashes and sweet potatoes: the old Mediaeval recipes are in fact the
ancestors of the famous American pumpkin pie. Similarly, the Americans serve sweet
dishes with a meat course still: sweet potatoes baked with a topping of marshmallows
are a favourite accompaniment to the Thanksgiving turkey.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Potatoes of all sorts are of course native
to the Americas, and perhaps we shouldn’t be surprised to find that the cooks
of North America made a potato pie as a dessert dish using the good old spud. But
I must admit I was astonished! Read all about it, in the Gastro Obscura article,
“<a href="https://www.atlasobscura.com/foods/white-potato-pie">White Potato Pie</a>”,
which tells us:</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>“This velvety,
vintage treat still has a fan base in Maryland. … The pie filling is made with
mashed potatoes, eggs, butter, condensed milk, and a hint of nutmeg, with some
(optional) lemon juice to give it a citrusy freshness.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>“Many believe
the pie originated in the Maryland/Delaware region, and some recipes also call
it the Eastern Shore White Potato Pie. But white potato pie may well have
arrived with the first English settlers. Hannah Glasse’s <i style="mso-bidi-font-style: normal;">The Art of Cookery Made Plain and Easy </i>was one of the most popular
cookbooks in 18th century England, and found its way to the colonies, including
the home of George and Martha Washington. It contains three recipes for what
Glasse terms ‘Potatoe [sic] Pudding,’ and two of those recipes call for a base
of puff pastry. Glasse’s versions were richly flavored pies, with currants
simmered in wine, the juice of a seville orange, and indulgent amounts of
butter and sugar.”</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYmaeDa3VE_UWuJHLAAAPQ77tf7jsLn8pTffR4umR1HqCIWQrYlQPPPMMiQT_PfLSomZug4190Jnf-kdTLoRlQQvSlAbRvbYjQA_XlY16GW0jaRx45nIKIacHWtvxeuOnb222YIXHoggPxUMCMT67S6p1CyY_a-_NXbN8HCez51eb-fMv-KdRG1NunA/s850/PotatoPudding-WhitePotPieBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="780" data-original-width="850" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYmaeDa3VE_UWuJHLAAAPQ77tf7jsLn8pTffR4umR1HqCIWQrYlQPPPMMiQT_PfLSomZug4190Jnf-kdTLoRlQQvSlAbRvbYjQA_XlY16GW0jaRx45nIKIacHWtvxeuOnb222YIXHoggPxUMCMT67S6p1CyY_a-_NXbN8HCez51eb-fMv-KdRG1NunA/w400-h368/PotatoPudding-WhitePotPieBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>The genuine old recipe below dates back to well
before over-sweetened condensed milk penetrated the cookery scene and perverted
palates from Washington to Wellington and from Hoboken to Hobart. It’s called a
“pudding” but it is in fact a pie, with a crust: the usage, if rather
old-fashioned, nevertheless wasn’t unusual at the period. The preliminary list of
ingredients has been provided by the editors of the book; the instructions are
the verbatim original recipe.</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potato Pudding</span></b></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1 pound [450 g] potatoes<span style="mso-spacerun: yes;"> </span>* 1/2 pound [225 g] butter</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1/2 pound [225 g] sugar<span style="mso-spacerun: yes;"> </span>* 6 egg yolks<span style="mso-spacerun: yes;">
</span>* 3 egg whites</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* 1/2 cup cream<span style="mso-spacerun: yes;"> </span>*1/2 cup wine<span style="mso-spacerun: yes;">
</span>* 1 tsp mace<span style="mso-spacerun: yes;"> </span>* 1 tsp nutmeg</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;"><span style="mso-spacerun: yes;"> </span>* puff pastry</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">One pound of potatoes,
boiled, half a pound of fresh butter, half a pound of sugar, the yolks of six
eggs, and whites of three, one gill of cream, one gill of wine, one teaspoonful
of mace, and one of nutmeg. Bake in puff-paste.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> S. Annie Frost. <i style="mso-bidi-font-style: normal;">The
Godey’s Lady’s Book Receipts and Household Hints</i>. Philadelphia, Evans, Stoddart,
1870. <i style="mso-bidi-font-style: normal;">In</i> Yvonne Schofer (ed.). <i style="mso-bidi-font-style: normal;">A Literary Feast: Recipes and Writings By American
Women Authors From History</i>. Madison, Wis., Jones Books, ©2003.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><i style="mso-bidi-font-style: normal;"><span style="mso-spacerun: yes;"> </span>A
Literary Feast</i> is one of my favourite books. The recipes, mostly
19th-century, and fascinating in themselves, are accompanied by excerpts from
women writers' works—many novels but also other works—which illuminate the everyday
lives of the women who both wrote and used these recipes. If you were ever
baffled by some of the culinary references in <i style="mso-bidi-font-style: normal;">Anne of Green Gables</i> or the works of Louisa May Alcott, this is the
book for you!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Like the above, the recipes all have a list
of ingredients in a standardised format provided by the editor and her assistants,
plus the original wording of the instructions.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Let’s end with a sweet Australian effort
from the late 19th century: this recipe by Mrs Wicken would have been a good dish
for a day when the Aussie housewife had nothing on hand for a pudding for Dad
and the kids except leftover potatoes and a couple of eggs the chooks had laid:</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><b style="mso-bidi-font-weight: normal;"><span style="color: #806000;">Potato Fritters</span></b></p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;"><i style="mso-bidi-font-style: normal;"><span style="color: #806000;">From Chapter 22: “Fifty Recipes for Sweets.”</span></i></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* Cold Potatoes
[cooked]<span style="mso-spacerun: yes;"> </span>* 1 Egg<span style="mso-spacerun: yes;"> </span>* 2 oz. Sugar</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">* Nutmeg or Lemon Peel<span style="mso-spacerun: yes;"> </span>* Hot Fat</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Total Cost</span></i><span style="color: #806000;">—1 1/2 d.<span style="mso-spacerun: yes;"> </span><i>Time</i>—5
Minutes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><span style="color: #806000;">Mash up the potatoes
very smoothly, beat in the sugar and a flavouring of nutmeg or grated lemon peel.
Beat up the egg and pour over the potatoes and mix into a paste; form into small
round cakes. Fry in very hot fat till brown; pile high on a dish, sprinkle with
sugar and serve. One egg is sufficient for about 1 lb. [450 g] potatoes.</span></p>
<p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: justify;"><i><span style="color: #806000;">Source:</span></i><span style="color: #806000;"> Philip E. Muskett and Mrs H. Wicken. <i style="mso-bidi-font-style: normal;">The Art of Living in Australia, by Philip E.
Muskett; Together With Three Hundred Australian Cookery Recipes and Accessory
Kitchen Information by Mrs. H. Wicken</i>. London, Eyre and Spottiswoode,
[1894]</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Worth trying? Why not? Even in the 21st
century, we can still afford a few spuds and an egg! And I think it’d work
better than the more modern recipe for the savoury potato fritters that uses
raw grated potato.</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>Enjoy your spuds! I hope you can source some
good ones. But I have to say it—nothing can match the small new ones straight out
of the garden that I had with my friends in Waikanae, on New Zealand’s Kapiti Coast.
Just boiled, with butter. Thanks, Simon (grew them) and Susan (cooked them),
they were great!</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="mso-spacerun: yes;"> </span>I failed to find a suitable hymn to the spud
to do them justice—so here’s one of the hilariously incongruous efforts from
the pen of Elizabeth Gordon. To the point? Absolutely not!</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;">Said Dame Potato: “Hurry, Pat!</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;">And wash your face and feed the cat,</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;">Then run to school, or you’ll be late;</p>
<p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-add-space: auto; mso-pagination: none; text-align: center;">Just see! It’s nearly half past eight!”</p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6X47iu2EAGfvPDBwY9fidbNM_4sfh2_dgyfjFpdnmnsaOBgQp6-lNtG3ekBopkybtDDlvmpHHk0Qgqmw9e2kpDtzV_N-thhfNzMCfynTyqUa0D9aJbsJzhMOqGNsDxeUzwp6pdSWqp0gOwHLT3hlu4G-1fIu_IOCbu05KCypE4wSxQkxd8JGC3YAhA/s647/PoeticPotatoesBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="647" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6X47iu2EAGfvPDBwY9fidbNM_4sfh2_dgyfjFpdnmnsaOBgQp6-lNtG3ekBopkybtDDlvmpHHk0Qgqmw9e2kpDtzV_N-thhfNzMCfynTyqUa0D9aJbsJzhMOqGNsDxeUzwp6pdSWqp0gOwHLT3hlu4G-1fIu_IOCbu05KCypE4wSxQkxd8JGC3YAhA/w640-h498/PoeticPotatoesBKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"><span style="mso-spacerun: yes;"> </span></span><p></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: justify;">(The <a href="https://babel.hathitrust.org/cgi/pt?id=nyp.33433082304068&view=1up&seq=7&skin=2021">scanned
book is available online</a> – if you can stand it!)</p>
<p></p>Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-73928807541451279652022-09-04T16:06:00.002+12:002022-09-04T16:06:28.827+12:00Overlooked Vegetables: Chokos (Chayotes)<p><!--[if gte mso 9]><xml>
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</p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8JulC5-GAiBgCt97aYOJYdrRydvV4RnApq3ZHNtGhN8U_ho_9yENTL1BqG8MG66856bTcTRacRTEf6JjjhxQ6VWGh0LOHlrFtU7rGYjyRv1OXyr0bG2wGh83nXa6EhEthMXMozcHF1P2J8KAIdcm8_tSQZDdzsRZ_weLxqtMhx_IgbP7jBcf8Mq3GQ/s648/00OverlookedVegs-ChokosHDG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="648" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8JulC5-GAiBgCt97aYOJYdrRydvV4RnApq3ZHNtGhN8U_ho_9yENTL1BqG8MG66856bTcTRacRTEf6JjjhxQ6VWGh0LOHlrFtU7rGYjyRv1OXyr0bG2wGh83nXa6EhEthMXMozcHF1P2J8KAIdcm8_tSQZDdzsRZ_weLxqtMhx_IgbP7jBcf8Mq3GQ/w640-h498/00OverlookedVegs-ChokosHDG.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">It’s an
extraordinarily delicate vegetable that ought to be a gourmet treat, but the
“choko” is one of those vegetables that just don’t seem to get into the shops.
When I was growing up in Auckland, New Zealand, in the 1950s and 1960s, it was
quite common for people to have a choko vine in their suburban back garden: it
was one of the plants, like tree tomatoes and feijoas, that grew like billyo in
our climate. Chokos weren’t as ubiquitous as the backyard lemon tree, but they
were quite common. When we lived in Hauraki in the 1960s our neighbours had a
giant vine that was smothering the thick growth of trees along their fence line
with us (trees whose roots regularly blocked our drains, driving Dad ropeable).
The vine’s fat, pale green pear-shaped fruits were going to waste, so Mum
occasionally picked one, but their bland taste wasn’t popular with the kids, so
we didn’t have them very often at all. Things might have been different if her
approach to vegetables hadn’t been to cook them to death, mind you.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The choko, as it’s known in Australia and
New Zealand, or chayote (“chah-YOH-teh”) as they’re called in their place of
origin, Central America, is a member of the gourd family, Cucurbitaceae: its
botanical name is <i>Sechium edule</i>. All parts of the plant can be eaten but
it’s the fruit that is usually consumed. <span style="color: #326e28;">“Chayotes
[the fruit] come in two common varieties, the smooth variety … and a prickly
variety (covered in spines).”</span> (<i><a href="https://www.gourmetsleuth.com/ingredients/detail/chayote">GourmetSleuth.com</a>)</i>
They’re a popular vegetable in Mexico, and also in Louisiana, where they’re
called “mirliton”, the local pronunciation being “mel-eh-tawn.” You can read
more about the Louisiana mirliton traditions in the <i>Gastro Obscura</i>
article: “<a href="https://www.atlasobscura.com/articles/what-is-mirliton">After
Hurricane Katrina, Home Gardeners Saved New Orleans’ Iconic Squash</a>”, by
Reina Gattuso, who writes: <span style="color: #326e28;">“Their crunchy,
zucchini-flavored flesh, which plumps into moist meatiness when cooked, is a
versatile player in Cajun and Creole cooking, inspiring salads, pies, and a
signature Thanksgiving casserole.”</span> If you’ve never seen a choko vine,
the green leafy photos there will show you just what they’re like.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>I wouldn’t say the choko’s taste is exactly
zucchini-like, but it’s terribly hard to describe a taste. Chokos have the
crunchiness of cucumbers, their cousins, and something of their texture, too,
but the taste, though very mild, isn’t that distinctive cucumber one, but a
little sweeter.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Well, over the 60 years since Mum decided
that next-door’s chokos were going to waste and she might as well try them on
the kids, the vegetable hasn’t been rediscovered and remarketed like its old
mates the “tree tomato” and “Chinese gooseberry”—that’s tamarillo and
kiwifruit, Veronica, dear.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>I did see chokos for sale once or twice in
my Thebarton supermarket in Adelaide: very much not in bulk, just one or two
looking lost in the frosty recesses of the fancy-veggie fridge, along with the
visibly deteriorating packets of fancy lettuce that the locals apparently
didn’t want. Whereas the choko vine fruits so heavily that there could have
been a tower of them, rivalling the huge bins of carrots, potatoes and
pumpkins.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Although <i>The Australian Women’s Weekly</i>
of November 24, 1971 tells us the chokos of tropical Queensland are available
from November and plentiful from January/February, in temperate climates in the
Antipodes the standard ripening season is May, June and July, according to <i><a href="http://www.daleysfruit.com.au/">Daley’s Fruit Tree Nursery</a></i>. They
could be a very useful addition to our winter dinners, especially since they
can be eaten as a cooked vegetable or, either cooked or raw, in salads.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><i><span style="color: #326e28; font-size: 14.0pt;">Still not popular</span></i></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFq1sEWE1XKUn7yPi7CI29vUtdVwNPGphTUx3gZL_AX2ISf9MTWG6HoK5xEemRUd87VZAhWEkm7oj14KoUxGtnBPx8yo6QKBBWTAaZFuZho7DgAsirNacFg6-8tuVJpT6G1Jp1-xg9Hzy5A5E6dwl7kH8kepjHaXgjX4ABaIm-Zo0kRZGHx1aa5Lf3w/s715/Chokos-NZWW-BKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="715" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFq1sEWE1XKUn7yPi7CI29vUtdVwNPGphTUx3gZL_AX2ISf9MTWG6HoK5xEemRUd87VZAhWEkm7oj14KoUxGtnBPx8yo6QKBBWTAaZFuZho7DgAsirNacFg6-8tuVJpT6G1Jp1-xg9Hzy5A5E6dwl7kH8kepjHaXgjX4ABaIm-Zo0kRZGHx1aa5Lf3w/w400-h261/Chokos-NZWW-BKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I thought the
choko might still be quite a well-known vegetable in New Zealand, but I only
found 3 recipes in mid-2020 on the New Zealand recipe database <i>Eat Well</i>.
It’s also overlooked in Australia: <i>Australia’s Best Recipes</i> had 13
recipes, which considering the relative size of the two countries’ populations,
is pathetic, too. If you think this seems like a reasonable number, compare it
to the result for choko’s cousin, pumpkin: 519 recipes!</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXBpr0eGqlXpBcUNIkPWPgAgJBGTLMgu_kD_EZE3Nu1GT8bToCwQ7dop5lM6V-qSE0HaqJgLNLmUNt4IHejSz9k3oRKFg7z7THceTKpLiUO3HM9f9QmwvFu6vEFmfVLvaceIlp2p4U1tTFxyd4ibcztIPCSiFM-t0nSVwv2gEJ0_Bfy2o1fl0SP9ZBg/s772/00RecipesHeadingChokos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="189" data-original-width="772" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAXBpr0eGqlXpBcUNIkPWPgAgJBGTLMgu_kD_EZE3Nu1GT8bToCwQ7dop5lM6V-qSE0HaqJgLNLmUNt4IHejSz9k3oRKFg7z7THceTKpLiUO3HM9f9QmwvFu6vEFmfVLvaceIlp2p4U1tTFxyd4ibcztIPCSiFM-t0nSVwv2gEJ0_Bfy2o1fl0SP9ZBg/w640-h156/00RecipesHeadingChokos.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">To find a
plethora of Antipodean choko recipes we need to go back decades. From the 1930s
to the 1970s there were plenty of choko recipes in <i>The Australian Women’s
Weekly</i>. You can search its digitised pages on the big Australian national
database, <i><a href="https://trove.nla.gov.au/">Trove</a></i>. Some of the
recipes are distinctly odd, and I doubt if you’d bother with them today. But
some are still remarkably doable. I’ve selected a variety, including some of
the oddities, interesting because they’re typical of their period, plus a
scattering of the more modern recipes I’ve found for the versatile and delicate
choko or chayote.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxv2XenxrDbtr3f1AXzrNWBERhkA_tbQtmfUiseMAbYAHfqhwYaPK7LQEVcZP3zcw1nnPX7dw43loz6iZIfzo7ULChNXFBJEZe29blLk8YN6etcevaR843EFJdXemKUQo7Odgy70yUUmdJSXrI0xM6Hb67g0UlISDxaxXuVGfXwLJy8OE7rwJT1RmjA/s927/Soup-HeadingBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="111" data-original-width="927" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxv2XenxrDbtr3f1AXzrNWBERhkA_tbQtmfUiseMAbYAHfqhwYaPK7LQEVcZP3zcw1nnPX7dw43loz6iZIfzo7ULChNXFBJEZe29blLk8YN6etcevaR843EFJdXemKUQo7Odgy70yUUmdJSXrI0xM6Hb67g0UlISDxaxXuVGfXwLJy8OE7rwJT1RmjA/w640-h76/Soup-HeadingBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I found three
soup recipes: two modern ones on <i>Australia’s Best Recipes</i> and one old one from
1971. Here are the two that most appeal to me:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Creamy Minted Choko Soup</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 3
large chokoes<span style="mso-spacerun: yes;"> </span>* 4 sticks celery<span style="mso-spacerun: yes;"> </span>* 2 onions</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
[1/4 -1/2?] cup mint, finely chopped**</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
1/2 pints water<span style="mso-spacerun: yes;"> </span>* 2 chicken stock cubes</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
oz. butter or substitute<span style="mso-spacerun: yes;"> </span>* 2 tablespoons
flour</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/4 pint cream<span style="mso-spacerun: yes;"> </span>* 1/2 pint milk<span style="mso-spacerun: yes;"> </span>* 1 bayleaf<span style="mso-spacerun: yes;">
</span>* salt, pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Peel, core, and slice chokoes. Slice celery,
peel and chop onions. Place in a saucepan with water, crumbled stock cubes,
pepper, salt, and bayleaf. Bring to boil, reduce heat, simmer until vegetables
are tender. Remove bayleaf. Pass through blender or push through sieve. Melt
butter, blend in flour, cook few minutes, then remove from heat and gradually
blend in soup. Cook, stirring, until soup boils and thickens. Stir in milk,
heat gently. Just before serving, stir in mint and cream, heat gently.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">This is also delicious served cold (stir in
mint just before serving).</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Serves 4 to 6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
<i>The Australian Women’s Weekly</i>, November 24, 1971</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;">** I couldn’t read the amount of mint.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK0C__pc0sIl7uDYcss_FqIKcSKb6tB8-WmbCccbAMXW2fVQoeR_6_iJ_P_GZ9fKT_T30MK3WEJCZGydKKT1I9I-oFLinr1w-LUsSC9-oM6KBqqOPe3DdCJXy_dnxmqPHRqVBQhpbmmF6kgQK4IMQ_11w3h1As73Lpp-vihk83SzxzJ-Pi_-n7tHF6A/s595/ChokoSoupVeryMoreishBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="481" data-original-width="595" height="324" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK0C__pc0sIl7uDYcss_FqIKcSKb6tB8-WmbCccbAMXW2fVQoeR_6_iJ_P_GZ9fKT_T30MK3WEJCZGydKKT1I9I-oFLinr1w-LUsSC9-oM6KBqqOPe3DdCJXy_dnxmqPHRqVBQhpbmmF6kgQK4IMQ_11w3h1As73Lpp-vihk83SzxzJ-Pi_-n7tHF6A/w400-h324/ChokoSoupVeryMoreishBKD.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko Soup</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Very moreish and lovely on a cold winter's
night, so easy to make.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
chokoes chopped<span style="mso-spacerun: yes;"> </span>* 3 potato chopped<span style="mso-spacerun: yes;"> </span>* 1 leek chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
onion chopped large<span style="mso-spacerun: yes;"> </span>*<span style="mso-spacerun: yes;"> </span>2 cloves garlic</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
cups chicken stock<span style="mso-spacerun: yes;"> </span>* 2 tablesp milk
powder</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/2 tsp curry powder<span style="mso-spacerun: yes;"> </span>* 1 tsp cayenne
pepper to taste</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
tsp fresh curly parsley<span style="mso-spacerun: yes;"> </span>* 90 g butter</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. Melt butter in a saucepan, then stir fry
vegetables with the curry powder for 5 minutes.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Add 2 cups of stock and cook until soft.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">3. Blend until smooth.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">4. Return to saucepan adding remaining stock
and bring to boil.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">5. Blend milk with a little water, then stir
in the salt, pepper and cayenne pepper.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">5. Add chopped parsley when serving.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Notes: This recipe is suitable to freeze.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>–6
Servings</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
maryann manchee, <i>Australia’s Best Recipes</i>,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span>
</p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The online comments on this soup were all
very favourable. One reader advocated adding a spoonful of sour cream if you
find it too peppery.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQb9G2zowxidUoSTsAItym5yhzy1esUtzbdcHeL5EdC3RE8x-tvKMskoICBTBr40C0E47uZRhXgRQeEBE0v3qm76CXRo-x_oMQ4Wsr7TDOP4TwP17WFtqzMsL_BnpiA-ZeV3X-BdJE8iecKKfj-hxWc20A2UeEQlxuMmGI3wSdWjbJNi6dvqHgCLj5aQ/s927/Salads-HeadingBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="109" data-original-width="927" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQb9G2zowxidUoSTsAItym5yhzy1esUtzbdcHeL5EdC3RE8x-tvKMskoICBTBr40C0E47uZRhXgRQeEBE0v3qm76CXRo-x_oMQ4Wsr7TDOP4TwP17WFtqzMsL_BnpiA-ZeV3X-BdJE8iecKKfj-hxWc20A2UeEQlxuMmGI3wSdWjbJNi6dvqHgCLj5aQ/w640-h76/Salads-HeadingBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Chokos can be
eaten raw or cooked, and you still find salad recipes using them either way,
but in earlier days in Australia they were apparently always cooked. So I’ll
give you the recipes for using cooked chokos in salads first.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The easiest way to cook chokos is to peel
them, slice them fairly finely, and boil or steam them until only just tender.
Here are some salad ideas from 1937 and 1971:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko Salad</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Cut cooked chokos finely, chill, mix with
mayonnaise or French dressing, and serve in lettuce leaf, or the diced chokos
may be served in mixed salad with tomatoes, celery, etc. They can also be used
in place of potato in the regular potato salad.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
<i>The Australian Women’s Weekly</i>, May 1, 1937</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfjLh2Q_8WMVGcA8zx_HfQcvIVVO5K32ZA91JrLGynhVmKVs_RiHAJ8rFvTpRaZ0ythJRzjj1FMx0oxfMKrdGJ_-WSGfLAhvK7Ty7Y78r5XEksxdQ3sMb6IgBtQpsDQ35O9BZW1Nuktmgeh6ga3KvPHgimcYqcigEP6QF91aNqB0hpDiSzvGUURqTcw/s504/IdealForChokoSaladBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="504" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfjLh2Q_8WMVGcA8zx_HfQcvIVVO5K32ZA91JrLGynhVmKVs_RiHAJ8rFvTpRaZ0ythJRzjj1FMx0oxfMKrdGJ_-WSGfLAhvK7Ty7Y78r5XEksxdQ3sMb6IgBtQpsDQ35O9BZW1Nuktmgeh6ga3KvPHgimcYqcigEP6QF91aNqB0hpDiSzvGUURqTcw/w400-h363/IdealForChokoSaladBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko and Zucchini Salad</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 3
medium-sized chokoes<span style="mso-spacerun: yes;"> </span>* 3 zucchini<span style="mso-spacerun: yes;"> </span>* 1 small lettuce</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
French dressing<span style="mso-spacerun: yes;"> </span>* 1 teaspoon salt<span style="mso-spacerun: yes;"> </span>* water</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Peel, core, and thinly slice chokoes; wash
and thinly slice zucchini. Put chokoes and zucchini in saucepan, cover with
cold water, add salt. Bring to boil, boil 2 minutes; drain and refrigerate 1
hour.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Wash lettuce, dry well, refrigerate in
plastic bag until crisp; tear leaves, place in salad bowl, add chokoes and
zucchini, toss with french [sic] dressing.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Serves 4 to 6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women’s Weekly</span></i><span style="color: #326e28;">, November 24, 1971</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Since chayotes are popular in Mexico, I
thought that Pati Jinich, my favourite Mexican TV cook, might have lots of
recipes for them on her website, but she only had a few. Here’s the salad one
that cooks the chokos. (The expression “chayote squash” is a common American
usage for “choko.”) You could just boil or steam them, sliced, as suggested
above, rather than the much slower cooking method she uses. Pati calls it
“Pickled Onion Salad” but the onions are not “pickled” as in the British
tradition, just lightly marinated. The red onions available in North America
(Pati is based in the USA) are much milder and sweeter than our Australasian
ones. To reduce the raw onion taste, marinate them in the dressing overnight.
Or preferably, use shallots instead.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUGUDYYQ5QDso4nvT16KCMoP_Bcrvd9zwljyyKwRsKmzE4gFXAXAhxh5FJiK_swOY70fNl3kfELb4zyU_X3Mtwwqr9Rty1GsoxY9VSowk2xhmmOgHOTZ_ICA_3NQpcCd8M_m2vrMw9Xhdd6A1lVFUpe98NIGST79g4T02LVq0ypzaXVln_wAtk9SQaw/s529/ChayoteSquash-PickledOnionSaladBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="529" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUGUDYYQ5QDso4nvT16KCMoP_Bcrvd9zwljyyKwRsKmzE4gFXAXAhxh5FJiK_swOY70fNl3kfELb4zyU_X3Mtwwqr9Rty1GsoxY9VSowk2xhmmOgHOTZ_ICA_3NQpcCd8M_m2vrMw9Xhdd6A1lVFUpe98NIGST79g4T02LVq0ypzaXVln_wAtk9SQaw/w400-h340/ChayoteSquash-PickledOnionSaladBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chayote Squash and Pickled
Onion Salad</span></b></span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><i><span style="color: #326e28;">(Ensalada de chayote y
cebolla morada)</span></i></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 2 pounds chayote squash<span style="mso-spacerun: yes;"> </span>* 1/2 cup red onion, thinly sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 3 tablespoons vegetable oil<span style="mso-spacerun: yes;"> </span>* 3 tablespoons olive oil</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 3 tablespoons red wine vinegar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/2 teaspoon kosher or sea salt, or to
taste</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/4 teaspoon sugar, or to taste</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/4 teaspoon freshly ground black pepper,
or to taste</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/4 teaspoon dried oregano or 1 fresh
oregano</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Place unpeeled chayotes in a saucepan, cover
with water, bring to a boil and cover the pan, then reduce heat to low; simmer
for 25 to 30 minutes until the chayotes are cooked through. A knife will
cleanly go through them, but they won’t be completely soft or mushy.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Drain, and once cool, peel the chayotes. Cut
them in half, then slice into sticks.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Combine the remaining ingredients, except for
the onions, and whisk into a vinaigrette. Add the onions, mix well and let it
sit for 5 to 10 minutes. It can also be made ahead a day before and left in the
refrigerator.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Toss the chayote sticks with the vinaigrette
and onions.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Serve or cover and refrigerate for up to 12
hours.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–6 servings.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
<i>Pati Jinich</i>,</span> <a href="https://patijinich.com/">https://patijinich.com/</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>This next is a salad of raw vegetables from
Pati Jinich which uses typical Mexican ingredients including the jicama, a
tuber which you’d be unlikely to find for sale outside the Americas, though in
Australia if you want to grow it, <i><a href="http://www.daleysfruit.com.au/">Daley's
Fruit Tree Nursery</a></i> can probably supply it. You could just omit it or if
you like, substitute a few sliced tinned water chestnuts.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihM8r2mzcSxTcGC1wze52kPdoAIHG-j-Ga4sZNecV9RoZ3S4qwGrmBh35bl6gh6SpQVTAAC0wVni4ey8-gT-bOaxo2RsU6U4gqLUadborwfT9kuOBS9oSiBRRtkySlZzXSvrQVePREGqNOZUKPIBK-rURZ7xCfSaCD4T7at4gLtBkwCZJi8dESQB22GA/s545/ChayoteAppleJicamaSaladBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="457" data-original-width="545" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihM8r2mzcSxTcGC1wze52kPdoAIHG-j-Ga4sZNecV9RoZ3S4qwGrmBh35bl6gh6SpQVTAAC0wVni4ey8-gT-bOaxo2RsU6U4gqLUadborwfT9kuOBS9oSiBRRtkySlZzXSvrQVePREGqNOZUKPIBK-rURZ7xCfSaCD4T7at4gLtBkwCZJi8dESQB22GA/w400-h335/ChayoteAppleJicamaSaladBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chayote, Apple and Jicama
Salad with Avocado and Pepita Dressing</span></b></span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><i><span style="color: #326e28;">(Ensalada de Chayote,
Manzana y Jicama con Aderezo de Aguacate y Pepitas)</span></i></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 pound (about 2) chayote squash, peeled
and julienned</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 pound (about 2) tart green apples, peeled
and julienned</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 jicama, peeled and julienned</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 ripe avocado, halved, pitted and meat
scooped out</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/4 cup pepitas or raw and hulled pumpkin
seeds</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 garlic clove, peeled<span style="mso-spacerun: yes;"> </span>* 1/4 cup olive oil</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 7 tablespoons freshly squeezed lime juice</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/4 cup (packed) coarsely chopped cilantro
[coriander] leaves and upper stems, plus more for garnish</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 2 tablespoons (packed) coarsely chopped
fresh dill, plus more for garnish</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1/4 teaspoon freshly ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 teaspoon kosher or coarse sea salt</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 teaspoon whole grain mustard</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">In a small pan set over low-medium heat,
toast the pepitas, stirring occasionally, until they start making popping
sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">For the avocado dressing, in the jar of a
blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill,
avocado, pepper, salt, mustard, and the toasted pepitas, and puree until
completely smooth.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">In a bowl, toss the julienned chayote squash,
apple, and jicama with the avocado dressing. Garnish with some cilantro
[coriander] and dill and serve.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–4 servings.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: Pati Jinich</span></i>, <a href="https://patijinich.com/">https://patijinich.com/</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The next American recipe suggests that,
contrary to what we might assume, chokos are not a very common vegetable in the
U.S., telling us: <span style="color: #326e28;">“Chayote can be found in some
well-stocked grocery stores or most Mexican markets.”</span></span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chayote Salad</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Chayote Salad recipe is made with diced fresh
chayote, then combined with green [spring] onions, tomatoes, red bell peppers
[capsicums] and basil. You can dress the salad with a simple vinaigrette or
even mayonnaise.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
each chayote, diced<span style="mso-spacerun: yes;"> </span>* 1 medium tomato,
diced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
each spring onions, chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/4 of one whole bell peppers, chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/8 cup basil leaves, julienned</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Combine all ingredients in a large salad
bowl. Season with vinaigrette or mayonnaise.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Serves 4 to 6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: Gourmet Sleuth</span></i><span style="color: #326e28;">,</span> <a href="https://www.gourmetsleuth.com/">https://www.gourmetsleuth.com/</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8A6Z6baVqhF0B-mpP5aqhPo9A-g9TkCl4zqTgwcSqBOLWCPm8JXfvzGt4GtBwsuGJQxkQv2YPDvJHhDJA4fuBsz-oyed_gWdArKGqvtzSD-osz56rRKLmjDybl3iNT2iJICBgMcNeFuZvKSPdgDgFDRoUxh3eZo_mDrTyMFx5zs7QIQ2ACrYbnQ3PGw/s926/Sides-Mains-HeadingBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="109" data-original-width="926" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8A6Z6baVqhF0B-mpP5aqhPo9A-g9TkCl4zqTgwcSqBOLWCPm8JXfvzGt4GtBwsuGJQxkQv2YPDvJHhDJA4fuBsz-oyed_gWdArKGqvtzSD-osz56rRKLmjDybl3iNT2iJICBgMcNeFuZvKSPdgDgFDRoUxh3eZo_mDrTyMFx5zs7QIQ2ACrYbnQ3PGw/w640-h76/Sides-Mains-HeadingBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">If I manage
to source a choko I usually just add it to a stir-fry. The big pale green seed
in the middle is edible but most people remove it when cooking the vegetable.
Halve and peel the choko (watch out, it will feel slimy and tend to shoot out
of your hands!) and cut it into slices about 2 mm thick. It will cook quickly
like this.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Here are some more ways of cooking chokos
as a tasty side dish or even as a main dish.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>First, here’s a modern Australian stir-fry.
One of its readers commented: “This recipe is such a yummy way to eat choko.
Thank you so much for adding it. We have a very prolific choko vine.”</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Stir-Fried Choko</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“A yummy versatile vegetable.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
chokoes peeled, sliced<span style="mso-spacerun: yes;"> </span>* 2 cloves garlic
finely chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/2 tsp oil<span style="mso-spacerun: yes;"> </span>* 1 tablesp oyster
sauce<span style="mso-spacerun: yes;"> </span>*1 tsp sugar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. Heat oil, add garlic, chokoes, oyster
sauce and sugar.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Stir fry until cooked and slightly
crunchy.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>–4
Servings</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
mulben, <i>Australia’s Best Recipes</i>, circa 2011,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Next is a delightfully simple modern
American stove-top recipe that really suits the choko’s delicate flavour. If
you prefer a contrast, the author offers some variations.</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Fried Chayote Squash</span></b></span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><i><span style="color: #326e28;">(Chayotes Fritos)</span></i></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“A hard, green, mild squash, the chayote is
another wonderful plant native to Mexico. The beauty of the chayote is that it
takes on the flavor of whatever seasoning it’s cooked in. Serve on the side of
your favorite meat.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
chayotes, pitted & thinly sliced<span style="mso-spacerun: yes;"> </span>* 2
medium onions, sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
teaspoons dried or 2 tablespoons chopped fresh oregano</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
tablespoons butter<span style="mso-spacerun: yes;"> </span>* 1 tablespoon olive
oil</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/2 teaspoon salt<span style="mso-spacerun: yes;"> </span>* 1/4 teaspoon freshly
ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Heat the butter and oil in a large skillet
over medium heat, until the butter is melted. Add the onions and sauté until
they are golden, but not browned, about 8 to 10 minutes. Add the chayote and
oregano and sauté an additional 2 or 3 minutes, until the squash starts to
soften. Lower the heat, cover, and let cook until the chayote is tender, an
additional 10 minutes.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Remove from the heat. Add the salt and pepper
and toss before serving.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Makes 4 to 6 side-dish servings.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Variations:</span></i><span style="color: #326e28;"> If you want to add a variety of flavors and textures,
you can include chopped tomatoes, roasted poblanos [flavoursome green “ancho”
chilli peppers, ranging from mild to hot], zucchini, or other vegetables.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
Cecilia Hae-Jin Lee. <i>Quick & Easy Mexican Cooking</i> (Chronicle Books,
2011), <i>Epicurious.com</i>,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="https://www.epicurious.com/recipes-menus">https://www.epicurious.com/recipes-menus</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Back in the day there were some lovely
simple ways of dealing with your garden’s glut of chokos, too:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjMWgqltZKXXGsdWXIYVWFccjpik5lbz4GgwoKFoxPKEOU-Qts7IvQLsDMVN8ptCMgY62jPwijyUwrBstrny1oFk5DQaBH6m3bnSYYIFVQeg8Yil-qf-JVHWEzFeDn6oPC5tTGrvdWU6zgu6SPxMdZ1tso7z9vX09hZKzu_mFQd-2l77L4IISNsG9Eg/s479/ButteredChokosBKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="445" data-original-width="479" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjMWgqltZKXXGsdWXIYVWFccjpik5lbz4GgwoKFoxPKEOU-Qts7IvQLsDMVN8ptCMgY62jPwijyUwrBstrny1oFk5DQaBH6m3bnSYYIFVQeg8Yil-qf-JVHWEzFeDn6oPC5tTGrvdWU6zgu6SPxMdZ1tso7z9vX09hZKzu_mFQd-2l77L4IISNsG9Eg/w400-h371/ButteredChokosBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Buttered Chokos</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Slice, boil, drain well. Place in hot serving
dish, and pour over melted butter to which salt, cayenne, and finely-chopped
parsley have been added. Serve at once.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women's Weekly</span></i><span style="color: #326e28;">, May 1, 1937</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The next recipe dates from more than 3
decades later, but it’s also delightful and easy to do. Probably in 1971 not
all readers of <i>The Australian Women’s Weekly</i> knew what “à la Polonaise”
meant, but the name looks good! So does this simple recipe. The scattering of
chopped hard-boiled egg and breadcrumbs is in fact adapted from the classic
French dish for cauliflower: see <i>“Choux-fleurs”,</i> in the republication of
the famous French cookery guide of the turn of the 19th century: <i>“Polonaise.
… Parsemer oeuf dur haché et fines herbes. Verser dessus mie de pain colorée au
beurre noisette.”</i> (Thomas Gringoire and Louis Saulnier. <i>Le Répertoire de
la cuisine.</i> Paris, Flammarion, ©1986, p. 203.)</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Note that “fresh” breadcrumbs here doesn’t
mean use fresh bread, it means not toasted:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chokoes à la Polonaise</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
or 5 chokoes<span style="mso-spacerun: yes;"> </span>* 2 hard-boiled eggs</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
tablespoon chopped parsley</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
1/2 cups fresh breadcrumbs</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
oz. [butter or substitute<span style="mso-spacerun: yes;"> </span>* salt, pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Peel, quarter, and core chokoes. Cook in
boiling salted water until tender, then drain. Arrange chokoes in serving dish,
sprinkle over chopped eggs, parsley, salt and pepper; keep hot. Melt butter in
small frying pan, add breadcrumbs, stir over heat until crumbs are golden
brown. Sprinkle over chokoes, serve immediately.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Serves 6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women’s Weekly</span></i><span style="color: #326e28;">, November 24, 1971</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>You can also use chokos in patties and
fritters. They are watery, so for the second recipe you might want to drain
them after grating, following the instructions in the first recipe.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI94r4vyN3u9u9sUkOnwrWIE7nf-VQwYHf3i6a8lWJxKZIyf9uQPrmlt0v5atN1LhCjBVZG-nJcCGrEWn_QOVNai8it108IOdYhtjDr0Oqg347OM5r_0OD7UHWrD3ZpOjzAr9r5lLLc03eJ2yLd0cnYzjTanJ2GB9mIQ83iKXW9q0wrCLIw1jFHLU4aQ/s480/ChokoPatties-BKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="480" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI94r4vyN3u9u9sUkOnwrWIE7nf-VQwYHf3i6a8lWJxKZIyf9uQPrmlt0v5atN1LhCjBVZG-nJcCGrEWn_QOVNai8it108IOdYhtjDr0Oqg347OM5r_0OD7UHWrD3ZpOjzAr9r5lLLc03eJ2yLd0cnYzjTanJ2GB9mIQ83iKXW9q0wrCLIw1jFHLU4aQ/w400-h334/ChokoPatties-BKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko [Patties]</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Make these easy and delicious patties from
choko. They're great for lunchboxes.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
chokos (or zucchinis)<span style="mso-spacerun: yes;"> </span>* 1 large
onion<span style="mso-spacerun: yes;"> </span>* 3 cloves garlic</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
eggs<span style="mso-spacerun: yes;"> </span>* 1 cup plain flour<span style="mso-spacerun: yes;"> </span>* 1 cup self-raising flour</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
[parsley]<span style="mso-spacerun: yes;"> </span>* [black pepper]<span style="mso-spacerun: yes;"> </span>* rice bran oil, for frying</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. Peel and grate chokos (or zucchinis).
Sprinkle with salt and leave for approx 15 min so excess water drains.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Place eggs, grated or diced onion and
garlic [in a bowl with grated chokos] and mix.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">3. Add parsley, black pepper, and sifted
plain flour and self-raising flour to the choko mix.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">4. Mix well and make dessertspoon-sized bites
for frying.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">5. Fry in rice bran oil until crispy. Serve
hot or cold.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Notes: You can add corn to the mixture if
desired.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Makes 12.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>Manjigal, <i>Australia's Best Recipes,</i></span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>For a genuine Louisianan-American take on
choko fritters, there’s a very long-winded recipe for “Mirliton Corn Fritters”,
by Lance Hill, a “mirliton” devotee, which fries them in a cornmeal batter. It’s
on the mirliton fanciers’ website at <a href="https://www.mirliton.org/">https://www.mirliton.org/</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Pop ’em in the oven? Yes: chokos can be
baked in a variety of ways, with or without sauces; or they can be treated as a
stuffed vegetable, halved and using the hollow where the seed was to hold a
filling or topping.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>This first example is a very simple modern
American recipe. True, it’s on the recent “roast that veg or die in the
attempt” bandwaggon, but for once I’m not holding that against it. You might
want to experiment with how hot you need the oven. (Note that chokos, even the
prickly ones, won’t hurt your hands! I presume the “protective gloves” are
merely because the peeled veggies are so slimy.)</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Roasted Chayotes with
Garlic</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“If you’ve never tried chayotes, you’re in
for a treat. These small, pale green gourds have a light, clean sweetness; they
are as juicy as summer squash and as sturdy as winter ones. Roasted with
garlic, chayotes become a tender and delicious side dish.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 6
pounds [3 kg] chayotes (mirlitons)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/2 cup thinly sliced garlic (10 to 12 cloves)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 3
tablespoons olive oil</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Preheat oven to 450°F [about 225 C] with
racks in upper and lower thirds.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Wearing protective gloves, halve chayotes
lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges.
Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet
pans.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Roast 30 minutes. Divide garlic between pans,
then continue to roast, turning occasionally, until chayotes are golden brown
on edges, about 30 minutes more. Season with salt.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Makes 8 servings.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Source: Lillian Chou, <i>Gourmet</i>,
November 2008, <i>Epicurious.com</i>,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="https://www.epicurious.com/recipes-menus">https://www.epicurious.com/recipes-menus</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IIf8FI-oJcrEhR_-ekJjAhOpD-b6IyQ72sT8lRgf5uik3WNwXHvoWiE4xF5O3ACauWn3p7G2v46hwUdY9ip0RpftVBui2W93ZAs_UoVymr-e_-PfA2B8QhTwFf2cmjcqoPFjaG86SkqnEOY1Wd5N76nGYDrzZ6Yc5NRkzOi3TfJOYDmL-thyVm9FlQ/s740/Chokos-20BestRecipes-AWWPics1971-Nov24BKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="504" data-original-width="740" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IIf8FI-oJcrEhR_-ekJjAhOpD-b6IyQ72sT8lRgf5uik3WNwXHvoWiE4xF5O3ACauWn3p7G2v46hwUdY9ip0RpftVBui2W93ZAs_UoVymr-e_-PfA2B8QhTwFf2cmjcqoPFjaG86SkqnEOY1Wd5N76nGYDrzZ6Yc5NRkzOi3TfJOYDmL-thyVm9FlQ/w640-h436/Chokos-20BestRecipes-AWWPics1971-Nov24BKED.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Here are two
much older recipes that bake chokos with sauce. They’re perhaps a bit heavy on
the dairy fats, but just don’t serve them with a fatty meat dish. I think
they’re both delicious.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>As with all these old recipes, I’ve
reformatted them but given the wording verbatim, including the spelling! I’d
omit the sugar from this first one, and for 5 or 6 good-sized chokos, use more
sour cream for the sauce. Sour cream was new and daring in the Antipodes in the
1970s—I remember that lots of older cooks were put off by the word “sour”—and
it’s very interesting to see it crop up here. In those days, still the heyday
of the women’s magazines, the <i>Weekly</i> was quite up with the play!</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chokoes In Sour Cream</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 5
or 6 chokoes<span style="mso-spacerun: yes;"> </span>* 1 onion<span style="mso-spacerun: yes;"> </span>* 1/2 cup sour cream</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
tablespoon lemon juice<span style="mso-spacerun: yes;"> </span>* 1/2 teaspoon
sugar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
tablespoon chopped parsley<span style="mso-spacerun: yes;"> </span>* 1 oz. [30
g] butter or substitute</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
salt, pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Peel and quarter chokoes, remove cores. Cook
in boiling salted water until chokoes are just tender; drain and keep hot. Melt
butter in saucepan, saute finely chopped onion 5 minutes. Remove saucepan from
heat, stir in sour cream, lemon juice, salt, pepper, sugar, and parsley.
Arrange chokoes in ovenproof serving dish, pour sauce over. Cook, uncovered, in
moderate oven 15 to 20 minutes, or until sauce and chokoes are hot.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Serves 6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women's Weekly</span></i><span style="color: #326e28;">, November 24, 1971</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Along with the new trends, the <i>Weekly</i>
of course still published lots of recipes in the good old established
traditions. Cheese sauce, whether or not you get a bit fancy and call it
“Mornay”, has been a hugely popular addition to vegetables in the Antipodes for
decades. You still see lots and lots of “new” recipes on both the Australian
and New Zealand cookery databases using grated cheese—nearly always the
traditional British-style cheddar, but now and then today’s home cooks go
overboard with European cheeses. This second recipe from 1971 would undoubtedly
have used cheddar. Again, “fresh” breadcrumbs just means not ready-toasted
ones.</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chokoes Mornay</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 4
medium chokoes;<span style="mso-spacerun: yes;"> </span>* boiling salted water</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>* 2 oz. [60 g] butter or substitute<span style="mso-spacerun: yes;"> </span>* 3 tablespoons flour</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
3/4 pint [450 ml] milk<span style="mso-spacerun: yes;"> </span>* 2 oz. [60 g]
cheese</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
teaspoon dry mustard<span style="mso-spacerun: yes;"> </span>* salt, pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
oz. [30 g] butter or substitute extra</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
cup fresh breadcrumbs</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Peel, quarter and core chokoes. Cook in
boiling salted water until almost tender, then drain. Place chokoes in
ovenproof dish and keep warm.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Melt butter in saucepan, stir in flour,
mustard, salt and pepper, cook 1 minute. Remove from heat, gradually stir in
milk.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Return to heat, continue stirring until sauce
boils and thickens.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Add grated cheese, stir until cheese melts.
Pour over chokoes.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Melt extra butter in saucepan, add soft
breadcrumbs; mix well.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Sprinkle these buttered crumbs over cheese
sauce. Cook, uncovered, in moderate oven 20 to 25 minutes or until crumbs are
golden.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–Serves 5 or 6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women’s Weekly</span></i><span style="color: #326e28;">, November 24, 1971</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Chokos may also be halved and baked with a
stuffing or topping, making use of the natural hollow where the seed was. Two
brief ones from 1937 bake them using sausage meat as the basis of the filling.
Here’s a very simple but tasty modern Australian recipe using cheese and bacon.
The recipe boils and then grills them, but you could parboil them and finish by
baking them if preferred.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfPUcuZsJsrue1oYIUGK_INCxfINVXv1vvw-pmL3vpMqYwx5DEefISqoY5GABePzjm_MewV6naq3gNMZcDD5FbSfPX5HKUOYiOgV15e3Obx9yCNUzDavFw-U6QQmsyWceP8MtM9N4fORiINP9qTbWavNw3G76Ah1AX9Brox7syUAQE9EJ3KuZmu8NIw/s493/ChokosDeluxe-BKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="393" data-original-width="493" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirfPUcuZsJsrue1oYIUGK_INCxfINVXv1vvw-pmL3vpMqYwx5DEefISqoY5GABePzjm_MewV6naq3gNMZcDD5FbSfPX5HKUOYiOgV15e3Obx9yCNUzDavFw-U6QQmsyWceP8MtM9N4fORiINP9qTbWavNw3G76Ah1AX9Brox7syUAQE9EJ3KuZmu8NIw/w400-h319/ChokosDeluxe-BKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Chokos Deluxe</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Even people who normally don’t like these
vegetables enjoy them this way! Delicious with grills and barbeques.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
choko<span style="mso-spacerun: yes;"> </span>* 1 bacon rasher, chopped,
rindless</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
tsp cheese grated</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. Peel chokos, cut in half and remove seeds
with a spoon.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Cook in boiling salted water until tender.
Drain well.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">3. Place on foil covered grill tray, then
sprinkle bacon on the hollow left from deseeding.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">4. Grill for a few minutes to cook bacon,
then top with cheese and grill until cheese is melted and browned.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–1 Serving.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
sandyann, <i>Australia’s Best Recipes</i>,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>If you’re looking for a more elaborate
modern recipe, the big American website, <i>Gourmet Sleuth</i>, has one for
chokos stuffed with a mixture based on prawns (“shrimp”) and crabmeat: “<a href="https://www.gourmetsleuth.com/recipes/detail/creole-style-stuffed-chayote">Creole
Style Stuffed Chayote</a>”. Delicious for those who like seafood, but quite
expensive!</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgS4JlrsxjuEBOw6jPQjJPGQn_4FZGub4VkF0GjFHkPzUVXQKenB5Ul0DYsOomrwLpkB-3IXSpFB6b1he3yj5Ou4BlhJk9WYmOvFW0fvhZQPc3SZyQYhpyiA8yfLci3QqA-XTfFpJaQCk4Lb2np0jL2Yo47QzOPEV92BbaRUff5NGd25ZGFSpmMuFhw/s927/Relishes-Pickles-HeadingBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="111" data-original-width="927" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVgS4JlrsxjuEBOw6jPQjJPGQn_4FZGub4VkF0GjFHkPzUVXQKenB5Ul0DYsOomrwLpkB-3IXSpFB6b1he3yj5Ou4BlhJk9WYmOvFW0fvhZQPc3SZyQYhpyiA8yfLci3QqA-XTfFpJaQCk4Lb2np0jL2Yo47QzOPEV92BbaRUff5NGd25ZGFSpmMuFhw/w640-h76/Relishes-Pickles-HeadingBKD.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Ever since
chokos were first cultivated in those suburban back yards, the home cooks of
Australasia have been using them in pickles and relishes. These crop up under
various names, sometimes as “chutney”, but the recipes I found, whether old or
new, fall into two categories: versions of the relish known as “piccalilli”,
where the chokos take the place of the traditional cucumber, and, less common,
simple pickles in the style of the well-known dill pickles.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>A piccalilli-type relish is distinguished
by its yellow colouring and the use of a flour and water mixture to thicken the
liquid. If you’ve ever made the true piccalilli, you’ll recognise the technique
here:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko Pickles</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
Nine chokos<span style="mso-spacerun: yes;"> </span>* 3 lb. [1 1/2 kg] small
onions<span style="mso-spacerun: yes;"> </span>* 1 cup plain flour</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
cup sugar<span style="mso-spacerun: yes;"> </span>* 1 dessertspoon mustard
[powder]</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
dessertspoon allspice<span style="mso-spacerun: yes;"> </span>* 1 dessertspoon
turmeric</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
dessertspoon curry powder<span style="mso-spacerun: yes;"> </span>* 1 teaspoon
cayenne</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
1/2 pints [900 ml] vinegar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Cut chokos and onions into small pieces. Boil
2 quarts [2400 ml] water with 1/2 lb [225 g] salt, skim, and pour boiling
liquid over chokos and onions, and stand overnight. Next day drain, place
vinegar in an enamel saucepan, add blended flour, sugar, spices etc. Boil 15
minutes, add chokos and onions. Boil 20 minutes. Bottle and cork tightly. Store
in a cool place.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women's Weekly</span></i><span style="color: #326e28;">, May 1, 1937</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaKLGpk1r6GgKkjF4S5OqMjcKGWzBlqzBBHAR4vK6WKyxgh7IQYGeB7qsIpqs970l95uj6QiAVTDcp-DmmJRwCBJ2XuPeXuFkpt2bKG_iq_clIgDYEeGxVg6ai39ClFOha_uhI7SpafRTqxgJ5yKwX69uwqUA1dJEAUOxrG42flGK9CmjZQFkib22sg/s456/ChokoChutney-Aus-BKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="435" data-original-width="456" height="381" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwaKLGpk1r6GgKkjF4S5OqMjcKGWzBlqzBBHAR4vK6WKyxgh7IQYGeB7qsIpqs970l95uj6QiAVTDcp-DmmJRwCBJ2XuPeXuFkpt2bKG_iq_clIgDYEeGxVg6ai39ClFOha_uhI7SpafRTqxgJ5yKwX69uwqUA1dJEAUOxrG42flGK9CmjZQFkib22sg/w400-h381/ChokoChutney-Aus-BKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko Chutney</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Fabulous with a ploughman’s lunch, or just
on a sandwich with corned meat. Keeps for about one year in a cool dark place.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 kg chokoes<span style="mso-spacerun: yes;"> </span>* 3 onion medium, peeled, thinly sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 1/2 tablesp salt<span style="mso-spacerun: yes;"> </span>* 12 whole cloves<span style="mso-spacerun: yes;"> </span>* 12 peppercorns</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 tsp mixed spice<span style="mso-spacerun: yes;"> </span>*1 tablesp curry powder<span style="mso-spacerun: yes;"> </span>* 3-1/2 cup white vinegar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 cup golden syrup<span style="mso-spacerun: yes;"> </span>*1 tablesp mustard powder</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 tablesp plain flour<span style="mso-spacerun: yes;"> </span>*2 tablesp cold water</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. Peel and chop chokos. Place chokos and
onion in a large bowl, sprinkle with salt, mix well to ensure everything is
well coated, cover and leave at room temperature overnight.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Drain and discard the liquid.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">3. Tie the cloves and peppercorns in a square
of muslin to secure. Place the vinegar, muslin bag, mixed spice and syrup in a
large saucepan and bring to the boil.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">4. Add the choko and onions, cook for 20 minutes
or until tender. Remove from heat, throw away muslin bag.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">5. Combine the mustard and plain flour in a
small bowl, blend with water. Add to the choko mixture stirring constantly.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">6. Bring to the boil, simmer for 10 minutes.
Allow to stand for 15 minutes.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">7. Ladle into cleaned, warm and dry jars.
Seal and store in a cool dark place.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Notes:</span></i><span style="color: #326e28;">
This is also great to serve with crackers as a dip.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">–10 Servings [jars].</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
savana, <i>Australia’s Best Recipes,</i></span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The next recipe is a modern New Zealand one
which offers a variation on the more usual style of choko relish, by adding
tinned pineapple.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Gee, a new idea? No! In “New ways to use
chokoes” published in <i>The Australian Women’s Weekly</i> on June 17, 1964,
the winner of the weekly £5 prize for the best cookery contribution offered “a
series of recipes devoted to the choko—an economical vegetable that is
plentiful at this time of the year.” The “hints” she provided included this:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>“Chokoes are a
good basis for pickles: try adding a can of pineapple pieces to your next batch
for a new and interesting flavor.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Here’s the modern recipe:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxSPubljKwEKXSfb-sSyuCP7HjV5EAkgEkMuzXjAATm6HnB1Dok1T1S3y0FsaqtEcdS6OxmoagUQ8MpYBocjn5eugsylXMpEsru1fe3pZQqYHfLWv-6xspqblaNgy1w5pL82-p-Ja_qR02eyoTpj9nty5R30V6LqNqVuFIMgfm1RE_H2FCctjpVHrdg/s468/ChokoPickle-NZ-BKED.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="468" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyxSPubljKwEKXSfb-sSyuCP7HjV5EAkgEkMuzXjAATm6HnB1Dok1T1S3y0FsaqtEcdS6OxmoagUQ8MpYBocjn5eugsylXMpEsru1fe3pZQqYHfLWv-6xspqblaNgy1w5pL82-p-Ja_qR02eyoTpj9nty5R30V6LqNqVuFIMgfm1RE_H2FCctjpVHrdg/w400-h330/ChokoPickle-NZ-BKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko Pickle Recipe</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Chokos are green prickly things which look a
bit like a pear.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 6
choko<span style="mso-spacerun: yes;"> </span>* 3 cups sugar<span style="mso-spacerun: yes;"> </span>* 2 large onions</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
canned crushed pineapple<span style="mso-spacerun: yes;"> </span>* 2 tablesp
salt</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
tablesp turmeric<span style="mso-spacerun: yes;"> </span>* 3 tablesp
mustard<span style="mso-spacerun: yes;"> </span>* vinegar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
1/4 cups flour</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. Peel chokos if needed, cut up very fine or
mince. Add chopped onions.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Sprinkle sugar over and stand a while. If
liquid forms, drain off, but keep in case it is needed later.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">3. Add pineapple, salt, turmeric and mustard
with vinegar to almost cover. Boil slowly 1 hour.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">4. Remove about 3 cups vinegar and set aside
to cool.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">5. Mix the vinegar with the flour and pour
slowly back into the pot while stirring to thicken the pickle, adding other
liquid if needed.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">6. Bottle while hot and seal with wax when
cold.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
Wendyl Nissen, for <i>NZ Woman’s Weekly</i>, in <i>Eat Well</i>,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="https://www.eatwell.co.nz/">https://www.eatwell.co.nz/</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Never mind the terms used, none of the
recipes we’ve seen so far are true pickles. This one is, using a classic
pickling method. (“Bread and Butter Pickles” was a common term for simple
pickles up to about this time.)</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Bread and Butter Chokoes</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 2
or 3 young chokoes<span style="mso-spacerun: yes;"> </span>* 1 cup white vinegar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>*
1/4 cup water<span style="mso-spacerun: yes;"> </span>* 2 tablespoons sugar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>* 1
teaspoon mustard seeds<span style="mso-spacerun: yes;"> </span>* salt</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Peel, quarter, and core chokoes, slice very thinly.
Arrange in layers in large shallow dish, sprinkle a little salt between each
layer (about 2 tablespoons salt in all). Cover, stand overnight.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Next day, wash chokoes well in cold water,
drain, set aside. In saucepan, combine vinegar, water, sugar, mustard seeds,
and 1/2 teaspoon salt, bring to boil; reduce heat, simmer, uncovered, 5
minutes. Add chokoes, bring to boil, boil 2 minutes, remove from heat. Pack
choko slices into hot sterilised jars, fill with vinegar mixture, seal.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women's Weekly</span></i><span style="color: #326e28;">, November 24, 1971</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEW0J-l9wTFCdIl-1gNiiH9l0IYJ3n-1P5y9uDn6Y9mS5CVz-UZZp3hWZFxBs_U-6y1xYxLqU0fHXZyXcUIwiEZL3gyqcAYKMdFZmPk4c2j2NmJG79fWv5AR7bg0SDpN57zxjSmJ3f6zNrELod6HDSWi36kKyEyHEwH2VWOLLwibvucy0fzNJZ6TgqIA/s648/Desserts-FakingIt-COLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="648" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEW0J-l9wTFCdIl-1gNiiH9l0IYJ3n-1P5y9uDn6Y9mS5CVz-UZZp3hWZFxBs_U-6y1xYxLqU0fHXZyXcUIwiEZL3gyqcAYKMdFZmPk4c2j2NmJG79fWv5AR7bg0SDpN57zxjSmJ3f6zNrELod6HDSWi36kKyEyHEwH2VWOLLwibvucy0fzNJZ6TgqIA/w640-h394/Desserts-FakingIt-COLLAGE.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">There’s a
longstanding Antipodean tradition of using chokos instead of other, dearer or
less readily available vegetables or fruits. Versions of piccalilli using
chokos instead of cucumbers aren’t surprising, but much odder substitutes were
around. Chokos’ natural flavour is so mild that Aussie home cooks found they
could do almost anything with them. And somewhat unfortunately, they did.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Chokos were used as a fruit substitute in
dessert dishes. <i>Wikipedia</i>’s article on “<a href="https://en.wikipedia.org/wiki/Chayote">Chayote</a>” ascribes the
so-called Australian “urban myth” that McDonald’s apple pies are made from
chokos (they aren’t) to “an earlier belief that tinned pears were often
disguised chayotes.” I don’t know what went into the tins but the use of chokos
as mock pears was NOT just a “belief.” It really happened: it was a classic
case of what the article calls “the economies of ‘mock’ food substitutes during
the Depression Era.”</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Pears, presumably dearer and less common
than apples in Australia then, could certainly be faked by using chokos! Here’s
the very Depression-era recipe:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Mock Pears</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“Chokos are not an expensive vegetable, and
with a little ingenuity, many economical and tasty dishes may be evolved from
them.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;"><span style="mso-spacerun: yes;"> </span>“The
first prize winner this week sends a recipe that will be gratefully received by
every reader who has a choko vine in the garden. …”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #326e28;">MOCK PEARS.</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">Cut six chokos into halves or quarters. Place
in saucepan and cover with cold water and two tablespoons of sugar. Boil slowly
until tender, then drain off all water.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">To make syrup, take one pint of water and add
two tablespoons of sugar, a few cloves, a piece of lemon peel and the juice of
one lemon. Simmer until part of the syrup boils away and it becomes syrup color
[sic], slightly pink. Strain and pour over the already cooked chokos. If
desired a little ginger can also be boiled in the syrup. When served they are
just like stewed pears.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">First prize of £1 to Mrs T W. Villiers, 14
John St, Ashfield. N.S.W.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source: The Australian Women’s Weekly</span></i><span style="color: #326e28;">, May 26, 1934</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The recipe dates, of course, from a time
when choko vines were almost as common as <a href="http://katywiddopsblog.blogspot.com/2016/05/vini-vidi-vinegar.html">tree
tomatoes</a> (tamarillos) in Australian and New Zealand back gardens. In many
modern Australian gardens the choko vine has probably gone the way of the tree
tomato: razed to make way for either the swimming pool or the paved and
gravelled garden-designer “rooms” with their horrid mondo grass edgings. But
those who still have a choko vine will know that the things rampage! And the
comments on <i>Australia’s Best Recipes</i> show us that the owners of these
rampantly fruiting vines are pathetically grateful for some ideas on how to
cook them.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsr8rYlSOQWIH0_u8Zs8T3fmqu4wD8324dI5UYAflG5zXDgoOP7pM7bzEiFgr3PbFJNb_CWdWg9qX4t9tY8QuNX2GrfWovm0DQWZ1LQJYbr2Rtp4UEiX1LSLEKrI3sn-b-0SlFmSZMvCQAgGDJhjuawvFrFnbVos9X_Pt1mxT-fGw34DWCQlh2z6pvA/s648/1960sStillFakingItBKD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="612" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjsr8rYlSOQWIH0_u8Zs8T3fmqu4wD8324dI5UYAflG5zXDgoOP7pM7bzEiFgr3PbFJNb_CWdWg9qX4t9tY8QuNX2GrfWovm0DQWZ1LQJYbr2Rtp4UEiX1LSLEKrI3sn-b-0SlFmSZMvCQAgGDJhjuawvFrFnbVos9X_Pt1mxT-fGw34DWCQlh2z6pvA/w378-h400/1960sStillFakingItBKD.jpg" width="378" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>By the Sixties life in general had become
easier, most people were more affluent, and a reasonable variety of foodstuffs
was available to the Antipodean housewife—but people still had veggie gardens,
practised economies, and were wary of waste. The article “New ways to use
chokoes” in <i>The Australian Women’s Weekly</i> of June 17, 1964, offers choko
skins masquerading as beans, sliced chokos pretending to be beetroot (yep!),
and, of course, a desperate housewife’s solution for a different pickle, in the
days when back yards were choked with chokos, and tinned pineapple was cheap
and readily available in Australia.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Mock pears hadn’t vanished over the
previous thirty years, and “Mock Pears”, one of the two stars of this 1964
article, is a jellied version of this culinary delight. It’s much more
elaborate than the recipe from the 1930s, and includes as well as a touch of
ginger, <span style="color: #326e28;">“1 cup chopped mixture of nuts, raisins,
dates, and any other fruits desired”</span>, with cloves, lemon rind and
vanilla for flavour.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>By now fridges were common in Australian
households, and jellies of all sorts had become immensely popular with home
cooks. The other starring recipe is also a jellied dessert, “Jellied Cocktail
Dessert,” incorporating raspberry cordial! Sorry, I can’t bring myself to
repeat either of them here, but I can let you have the recipes if you like:
email me at <a href="mailto:katywiddop@gmail.com">katywiddop@gmail.com</a>. The
valiant Mrs McVicar got £5 for providing these contributions—not at all a bad
sum when you consider the wages of the time. I remember I rashly spent £9 on a
“permanently pleated” skirt at this period—a huge outlay, my entire weekly wage
as a Public Service cadet in New Zealand.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>Chokos can also be used as a base for jam
or marmalade, and in cakes or sweet loaves. Today’s cooks seem to be eschewing
the jam, but they’re still baking with chokos! I had already seen cake recipes
with grated zucchinis, and the two recipes I found on Australia’s Best Recipes,
“Choko Loaf” and “Choko Walnut Loaf” (both with walnuts) use chokos in the same
way.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>I’ll end with what’s got to be the zenith
of the push to use the humble back-yard choko in a sweet concoction: it’s a
modern recipe from Australia:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #326e28;">Choko Lemon Meringue Pie</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">“A tasty way to use chokos. This pie tastes
like an authentic lemon meringue pie.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 shortcrust pastry case, cooked</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Filling:</span></i></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 2 chokoes<span style="mso-spacerun: yes;">
</span>* 3 tablesp sugar<span style="mso-spacerun: yes;"> </span>* 1 lemon
juiced<span style="mso-spacerun: yes;"> </span>* 1 lemon rind</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 2 tablesp cornflour<span style="mso-spacerun: yes;"> </span>*1 egg yolks</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Topping:</span></i></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">* 1 egg white<span style="mso-spacerun: yes;">
</span>* 2 tablesp sugar</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">1. <i>Filling:</i> Boil, strain and blend
chokos.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">2. Add sugar, juice and rind of lemon and
place back on the heat.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">3. Add cornflour and egg yolk blended with a
little water, and stir until thickened.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">4. Place in pie shell.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">5. <i>Topping:</i> Make a meringue using the
egg white and sugar.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #326e28;">6. Place meringue onto the filling and bake
at 220C until the meringue is lightly browned.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Notes:</span></i><span style="color: #326e28;">
For the topping, 2 egg whites and 4 tablespoons sugar may be used, if desired.
Serve warm or cold. I used cooked pie crust.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #326e28;">Source:</span></i><span style="color: #326e28;">
MarilynG, <i>Australia’s Best Recipes</i>,</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><a href="http://www.bestrecipes.com.au">http://www.bestrecipes.com.au</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>The reader “tuckermucker” wrote of this
recipe with huge approval: <span style="color: #326e28;">“I followed the
instructions exactly as written and it turned out perfectly. I used a frozen
sweet pastry tart shell and the quantities of filling from the recipe were
precisely the right amount. Taste wise it was exquisite, very tangy and
texturally I thought it was better than a ‘proper’ Lemon Meringue Tart. Thanks
for sharing.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-spacerun: yes;"> </span>She may well be right. I don’t like the
sickly, over-sweet, custardy base of the classic Lemon Meringue Pie, so if I
had a rampaging choko vine I might be tempted to give this one a go!</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaM6Xb6LlW1N-vNU99usJktuvn0aESDdIc-UJX1gFlx5aeEZp3Wl0OvIFVRxpBQHICy-g8FUVE7SgjsJHtrqu7oiInt2Jqe1jDXCP4NFKO5_gXjst-T5B9rCqz25Z8PL9Z5hn5eKegNk_CF49rRp33zwHBh2nvCz8e6gXxSGV_Q8Oyq1hUEVtpL3O7fg/s355/KatyWithChokosandPie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="355" data-original-width="333" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaM6Xb6LlW1N-vNU99usJktuvn0aESDdIc-UJX1gFlx5aeEZp3Wl0OvIFVRxpBQHICy-g8FUVE7SgjsJHtrqu7oiInt2Jqe1jDXCP4NFKO5_gXjst-T5B9rCqz25Z8PL9Z5hn5eKegNk_CF49rRp33zwHBh2nvCz8e6gXxSGV_Q8Oyq1hUEVtpL3O7fg/s320/KatyWithChokosandPie.jpg" width="300" /></a></div><br /><span style="color: #00b0f0;"></span><p></p>
<p></p>Katy Widdophttp://www.blogger.com/profile/13543584440712200040noreply@blogger.com0tag:blogger.com,1999:blog-8770372508551541068.post-11805785908945554842022-03-25T12:55:00.002+13:002022-03-25T13:27:41.815+13:00Herbicidal Mania - About Thyme<p class="MsoNormal" style="mso-pagination: none; text-align: justify;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIzxdpI_2Dq78rlE5NkuJuuJ52ZciHgtM5tUTRHRfHcpfhde7vNJwb6BHdvLT9DlSLnfm5OMMPe69HLEGUXjsC4fCHdu_5GtRcJVAwHmLh47Y3RVV6DdS9RIkIJSqvvpEF4VkBoa1ocwXwKAJVG2vrmiGPP3WOWGpLGzjaFTLQCV48u1oRTmoyfzK_Q/s648/00HerbicidalMania-AboutTimeHDG.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="648" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVIzxdpI_2Dq78rlE5NkuJuuJ52ZciHgtM5tUTRHRfHcpfhde7vNJwb6BHdvLT9DlSLnfm5OMMPe69HLEGUXjsC4fCHdu_5GtRcJVAwHmLh47Y3RVV6DdS9RIkIJSqvvpEF4VkBoa1ocwXwKAJVG2vrmiGPP3WOWGpLGzjaFTLQCV48u1oRTmoyfzK_Q/w640-h456/00HerbicidalMania-AboutTimeHDG.jpg" width="640" /></a></p><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-bidi-font-family: Arial;">I don’t actually remember Mum growing thyme when
we lived in Auckland in the Fifties and Sixties. She managed a bit of mint, and
some chives. I think she tried parsley, too, but I don’t recall that she ever
had much success with it. Maybe thyme was too foreign and too “fancy”, the sort
of herb that you typically associated with such out-of-reach—and often scoffed
at—culinary delights such as <i style="mso-bidi-font-style: normal;">cordon bleu</i>
anything or French food in general?</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="mso-bidi-font-family: Arial;">Over the last sixty-odd years times have
changed radically, excuse the pun. By the 21st century it’s all systems go with
herbs, and in June 2018 we find the big cookery database, <i>Australia’s Best Recipes</i>,
offering “<a href="https://www.bestrecipes.com.au/galleries/good-thymes-ways-to-use-fresh-and-dried-thyme">Good
thymes! 18 ways to use fresh and dried thyme</a>”. It asks: “Do you have an
endless supply of this herb growing in your garden? Or maybe you’ve got several
opened packets stuffed into a tupperware container that you can never seem to
find the right meal to add it to? [sic] Well, your problem is sorted thanks to
these delicious sweet and savoury eats.”</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">The notion
that we want eighteen recipes using a herb is as indicative of the 21st-century
Antipodean mindset as is the shaky syntax.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">When I
started reading the <i style="mso-bidi-font-style: normal;">Green and Gold Cookery
Book</i> (15th ed. (rev.), Adelaide, R.M. Osborne, circa 1949), I didn’t expect
mid-20th-century Australian cookery to be quite so bad. Well, I knew that on
the other side of the Tasman Mum’s idea of meat and veg had been pretty
tasteless, yes. (<a href="http://katywiddopsblog.blogspot.com/2016/01/killing-vegetables-cabbage.html">See
Killing Vegetables – Cabbage</a>) And a friend had passed on her husband’s horror
tales of his Australian mother’s cooking in the same period—even worse. But as
I staggered through the book, which is the result of nearly half a century of
accretions and amendments, I realised that there was some excuse for the bad
cooks of the mid-century. Herbs of any sort barely get a mention. Parsley is the
favourite, turning up, on the one hand, within some fairly standard dishes (in
minute quantities), and on the other hand, sitting on top of very dainty little
offerings that are about fit for Hyacinth Bucket’s candlelight suppers but nothing
else. But thyme? Sage? Rosemary? Anything else green, fresh and tasty? Barely a
skerrick. Not even dried. It was herbicidal mania, all right.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">So here’s to
BestRecipes and their eighteen tasty dishes with thyme! We’ve come a <i style="mso-bidi-font-style: normal;">very</i> long way, baby!</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtztZ0bnQpUs7uj2obgJbZT1HajaCdQrMHUwFCMmLS3vcpiqkN8bLBg5OkverrTcy2pdLg78gwfemPFHQXPRg4xOUdFpBBBMhRiIsRhkMU5_GCDBegXCTdli5eHPZHVGuB26ppURkblrkU1yyCsGMQCWqoww6Zfa3meqDHAqV30ruvbNKh8zHEdYPQfQ/s850/00Recipes-Thyme.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="315" data-original-width="850" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtztZ0bnQpUs7uj2obgJbZT1HajaCdQrMHUwFCMmLS3vcpiqkN8bLBg5OkverrTcy2pdLg78gwfemPFHQXPRg4xOUdFpBBBMhRiIsRhkMU5_GCDBegXCTdli5eHPZHVGuB26ppURkblrkU1yyCsGMQCWqoww6Zfa3meqDHAqV30ruvbNKh8zHEdYPQfQ/w640-h238/00Recipes-Thyme.jpg" width="640" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b style="mso-bidi-font-weight: normal;"><span style="color: #3c7d25; font-size: 14pt;">The
English Inheritance</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">This aversion
to herbs seems to be an English trait. Certainly the aversion to the generous
use of them is. They’ve typically been allowed to appear in stocks and
stuffings (“forcemeat”). In Mrs Beeton’s day you would scarcely have found a recipe
for either of these kitchen basics that didn’t include thyme. But it didn’t necessarily
feature much by itself, as the main flavouring ingredient of a dish.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Mid-19th Century: Mrs Beeton</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">So far I’ve
collected 32 of Mrs Beeton’s meat recipes and only one mentions thyme specifically
(a recipe for “Calf’s Liver Larded and Roasted”), while eight use mixed herbs. These
would typically include thyme. But that still comes to just over a quarter of
the meat recipes.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">How did she
use these mixed herbs? They would have been the standard mix that today we’re
so up-market we’d probably call a <i>bouquet garni</i>; Isabella just says a “bunch
of mixed herbs” or “savoury herbs”. Good on her, her English is a pleasure to read.
She typically puts them into the sort of dish we’d still put herbs in today:
stewed or braised dishes, and her versions of what is now called “shepherd’s pie”
(with lamb) or “cottage pie” (with beef), and “patties” or “rissoles”, using leftover
cold meat.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Here’s the
more interesting of <span style="mso-spacerun: yes;"> </span>Isabella’s recipes for
cottage pie (number 598):</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Baked Beef (Cold Meat
Cookery). I.</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">INGREDIENTS.—About 2 lbs. of cold roast beef,
2 small onions, 1 large carrot or two small ones, 1 turnip, a small bunch of
savoury herbs, salt and pepper to taste, 4 tablespoonfuls of gravy, 3
tablespoonfuls of ale, [pastry] crust or mashed potatoes.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Mode</span></i><span style="color: #3c7d25;">.—Cut
the beef in slices, allowing a small amount of fat to each slice; place a layer
of this in the bottom of a pie-dish, with a portion of the onions, carrots, and
turnips, which must be sliced; mince the herbs, strew them over the meat, and
season with pepper and salt. Then put another layer of meat, vegetables, and
seasoning; and proceed in this manner until all the ingredients are used. Pour
in the gravy and ale (water may be substituted for the former, but it is not so
nice), cover with a [pastry] crust or mashed potatoes, and bake for 1/2 hour,
or rather longer.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Time</span></i><span style="color: #3c7d25;">.—Rather
more than 1/2 hour. A<i>verage cost</i>, exclusive of the meat, 6d. <i>Sufficient</i>
for 5 or 6 persons. <i>Seasonable</i> at any time.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Note</span></i><span style="color: #3c7d25;">.—It
is as well to parboil the carrots and turnips before adding them to the meat,
and to use some of the liquor in which they were boiled as a substitute for
gravy; that is to say, when there is no gravy at hand. Be particular to cut the
onions in very thin slices.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source:</span></i><span style="color: #3c7d25;">
Isabella Beeton. <i>The Book of Household Management</i>. [London], S.O.
Beeton, 1861.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I do hope
that thyme still helps to flavour your cottage pies and shepherd’s pies today—because
I can tell you, nothing could be so revolting as Mum’s 1950s’ version, which
contained cold minced hogget, moistened with water, and flavoured with a sprinkling
of salt and the occasional teaspoonful of tomato sauce, which failed to improve
it.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2w2K8DUGxL-0UaBon-cFsvtGovNiPTDlTcJYd3uQvWbsd0E72xnZQ1LqvzHGwDwKtlRRbpNnYEaFhpYHCQIFlLEBm_54muk14dmC3Ea6iO0tdr-wy0FcunJUxDthUxatR-ZW3F2lIr8oUSFGrrtzfrfx8YHYyrRKEroMfrB3Vs5MdtkK3axvR5wOxg/s490/CottagePieBBCGoodfoodBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="476" data-original-width="490" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2w2K8DUGxL-0UaBon-cFsvtGovNiPTDlTcJYd3uQvWbsd0E72xnZQ1LqvzHGwDwKtlRRbpNnYEaFhpYHCQIFlLEBm_54muk14dmC3Ea6iO0tdr-wy0FcunJUxDthUxatR-ZW3F2lIr8oUSFGrrtzfrfx8YHYyrRKEroMfrB3Vs5MdtkK3axvR5wOxg/w400-h389/CottagePieBBCGoodfoodBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b style="mso-bidi-font-weight: normal;"><span style="color: #3c7d25;">Late 1800s - Mid-1900s:
Dainty Morsels</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Some of these
early recipes are real doozies. No other way to describe them. They’ve got it
all. Dainty little offerings daintily trimmed: Hyacinth Bucket would love ’em!</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I’ve chosen this
first one because not only is it hilarious, it epitomises the contemporary attitude
to herbs. It’s a miracle the thyme got in there at all. But dig what he does with
the garnish!</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b style="mso-bidi-font-weight: normal;"><span style="color: #3c7d25;">Mushroom Sandwiches</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Take a pint of fresh button mushrooms, peel
them, and throw them into lemon-juice and water, in order to preserve their
colour; or else take the contents of a tin of mushrooms, chop them up [i.e.
whether fresh or tinned] and stew them in a frying-pan very gently with a little
butter, pepper, salt, a pinch of thyme, and the juice of a whole lemon to every
pint of mushrooms.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">When tender, rub the mixture through a wire
sieve while the butter is warm and the mixture moist. Add a teaspoonful of finely
chopped blanched parsley, spread this mixture while still warm on a thin slice
of bread, and cover it over with another thin slice of bread, and press the two
slices of bread together.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">When the mixture gets quite cold, the butter
will set and the sandwiches get quite firm. The bread need not be buttered, as
the mixture contains butter enough. Pile these sandwiches up on a silver dish,
surround the dish with plenty of fresh parsley, and place a few fresh mushrooms
whole, stalk and all, round them, as if they are growing out of the parsley.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: </span></i><span style="color: #3c7d25;">A.G. (Arthur Gay) Payne (1840-1894<i style="mso-bidi-font-style: normal;">).
Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet</i>. London,
Cassell, 1891</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">The next is an
Australian version of a standard dish from British cuisine:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b style="mso-bidi-font-weight: normal;"><span style="color: #3c7d25;">Beef Olives</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">One pound [450 g] beefsteak cut thin in small
squares, fill with seasoning and sew up.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Seasoning:</span></i><span style="color: #3c7d25;"> Bread crumbs, a little dripping, salt, pepper, thyme,
and parsley or finely chopped onions. Brown in saucepan with little dripping,
add sufficient water to cover and simmer for two hours.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: </span></i><span style="color: #3c7d25;">E. Whitelaw, North Norwood, in <i style="mso-bidi-font-style: normal;">Green
and Gold Cookery Book: Containing Many Good and Proved Recipes</i>. 15th ed.
(rev.), Adelaide, R.M. Osborne, [1949?]</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Yes, the author
does say two hours. They’d have been tender, all right.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">The name, by
the way, relates to the shape of the small rolls of beef—the dish doesn’t contain
olives. “Beef olives” have a long and not necessarily honourable history in British
cookery. Mrs Wicken give us an earlier recipe for the colonies in <i style="mso-bidi-font-style: normal;">The Art of Living in Australia, by Philip E.
Muskett; Together With Three Hundred Australian Cookery Recipes and Accessory
Kitchen Information by Mrs. H. Wicken</i>. (London, Eyre and Spottiswoode,
[1894]). And they were a favourite with the British Raj, being faithfully presented
(though minus the thyme) by the American missionary to India, Mary Kennedy Core,
in <i style="mso-bidi-font-style: normal;">The Khaki Kook Book: A Collection of a
Hundred Cheap and Practical Recipes Mostly from Hindustan</i>. ([New York],
Abingdon Press, [1917]).</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt_JQkpa9rSCg_appSGw1WdDmmvYZdwfXS1NH7Lu_m6VvdNeYXY7hh7uH77RY34zkzieXaqukOlG4Bk2EuapvNsQTY7uUASVxBI03hys9oLaIl50a_YIczwSD2GGW9T03jqNrDz4jtkJZ2ojC6kDrc6ycNWVDNtY55Bo-LmZcFjo3RAt0ORavSR4MDg/s850/BeefOlivesBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="629" data-original-width="850" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt_JQkpa9rSCg_appSGw1WdDmmvYZdwfXS1NH7Lu_m6VvdNeYXY7hh7uH77RY34zkzieXaqukOlG4Bk2EuapvNsQTY7uUASVxBI03hys9oLaIl50a_YIczwSD2GGW9T03jqNrDz4jtkJZ2ojC6kDrc6ycNWVDNtY55Bo-LmZcFjo3RAt0ORavSR4MDg/w400-h296/BeefOlivesBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Beef olives
are still around today, and the photo above comes from a modern Australian version,
circa 2013, “<a href="https://www.taste.com.au/recipes/beef-olives/f0f50bdf-a399-4d45-86b8-5b3267b2e6a3">Beef
Olives</a>” by Dixie Elliott, on the taste.com.au website. It’s been jazzed up
with semi-dried tomatoes, and basil instead of thyme and parsley. Quite nice, but
if you want to serve small quantities of beef there are much tastier ways of
cooking it.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Mid-20th Century: English French Food for the Few</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">For at least the
first two decades after the Second World War, the British culinary scene was in
the doldrums—rationing went on for years after the War and the economy was still
suffering. This wouldn’t have stopped people growing thyme, true. But unless
you wanted the really up-market, <i>cordon bleu</i> dishes (that you couldn’t afford)
the recipes weren’t around for the home cook. The same was true in the Antipodes,
where the New Zealanders were using the <i>Edmonds Cookery Book</i> and the Australians
were using the <i style="mso-bidi-font-style: normal;">Green and Gold Cookery
Book</i> or <i>The Golden Wattle Cookery Book</i>, all three of which faithfully
followed the British tradition.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Herbs would have
been used in stock by the professional British cooks who followed the French tradition,
but apart from that even they seem to have used them quite sparingly. I found a
couple of examples from Robin McDouall where he specifically mentions thyme, plus
several where he uses a <i>bouquet garni</i>. Thyme appears in his recipe for calf’s
liver, <i>“Foie de Veau au Vin Rouge”</i> (yes, he even gives it a French name)
and again in this interesting recipe for a cold dish of Mediterranean vegetables
which the British public wouldn’t have had a snowflake’s hope in Hell of obtaining
at the time! The title’s in French again:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cOE1n2_Ene5pyzIpFV-47ZifYIHIIA1iTo6sYCse4kYao7dR85Dn2T1X_JnztF62wc7VVAJt73LL3DHGaNe0Cu1BpcJdOnJaJ2r7hbKeaQmxmZIqwVez4k1rEOj6cTxRa38z5EMPDaGEUzot3cN3S1mABtr7F9-gEMkGyZtI__fio6JWlB9UDKe8og/s850/AubergineAlAndalouseCOLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="612" data-original-width="850" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-cOE1n2_Ene5pyzIpFV-47ZifYIHIIA1iTo6sYCse4kYao7dR85Dn2T1X_JnztF62wc7VVAJt73LL3DHGaNe0Cu1BpcJdOnJaJ2r7hbKeaQmxmZIqwVez4k1rEOj6cTxRa38z5EMPDaGEUzot3cN3S1mABtr7F9-gEMkGyZtI__fio6JWlB9UDKe8og/w400-h288/AubergineAlAndalouseCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"><br /></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><i><span style="color: #3c7d25;">Aubergine à l’Andalouse</span></i></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 4 aubergines [eggplants]<span style="mso-spacerun: yes;"> </span>* 1 pimento [capsicum]</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 tomatoes<span style="mso-spacerun: yes;">
</span>* 1 large onion<span style="mso-spacerun: yes;"> </span>* 1 clove of
garlic</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 lemons <span style="mso-spacerun: yes;"> </span>* paprika<span style="mso-spacerun: yes;">
</span>* thyme<span style="mso-spacerun: yes;"> </span>* bayleaf</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* olive oil<span style="mso-spacerun: yes;">
</span>* salt</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Peel the aubergines and cut them in round
half-inch slices. Sprinkle with salt and leave them for an hour so that some of
their natural moisture runs out of them. Fry them gently in olive oil. Take
them out, dry them and cover the bottom of a flat fireproof dish with them.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">In the oil in which they fried, fry the
onion, chopped finely. Add the tomatoes, skinned, de-pipped and chopped, the
pimento, finely chopped, a clove of garlic, finely chopped, and the juice of
one lemon. Season with salt, paprika, chopped thyme and powdered bayleaf. Cook
this till all the ingredients are quite soft and amalgamated.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Make it very hot and pour it over the aubergines
and cook them with the sauce bubbling on top of them for another five minutes.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Let them get cold in the dish in which you
finished cooking them. When cold, sprinkle finely chopped parsley all over the
dish and decorate it with very thin slices of lemon.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Serves:</span></i><span style="color: #3c7d25;">
4.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: </span></i><span style="color: #3c7d25;">Robin McDouall. <i>Robin McDouall’s Cookery Book for the Greedy</i>. Harmondsworth,
England, Penguin Books in association with Michael Joseph, 1965. (First
published as: <i>Collins Pocket Guide to Good Cooking</i>. London, Collins,
1955)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">It’s a delicious
mixture, but as to why he bothered to publish it in 1955…</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">By the early 1960s
in the Antipodes, Graham Kerr, also working in the French tradition of up-market
English kitchens, was doing his best to introduce some idea of real food and real
cooking to a New Zealand audience. But he’s still noticeably short on herbs,
even though he made parsley his signature tune—it became a running joke in his TV
programme, <i>Cooking with Kerr</i> (pronounced “care”: geddit?). Typically of its
tradition, his <i>Entertaining with Kerr</i> (first published 1963, Rev. ed. 1966)
mentions thyme in such complex dishes as “Coq au vin” and “Frische Ochsenzunge
Mit Rosinensauce”.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I never made
this version of <i>coq au vin</i> during the 1960s because, as Graham so
rightly points out in this very book, chicken was still a delicacy at the time!
(Where he imagined a “tender roasting chicken” suitable for 2 people was going
to come from beats me.) He has an involved introduction to the recipe, which was
meant to encourage blokes to cook the dish for the helpmeet. It wouldn’t have
worked: as well as the difficulty of figuring out what on earth he means there’s
the fiddly factor: too many steps.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">But I did try
the other recipe, for hot ox tongue with a raisin sauce. Reading it for the
first time was a real shock to the system, because tongue was ALWAYS served
cold in the NZ of the 1960s, but as I’ve always loved tongue I gave it a go.
Used sultanas instead of raisins, and left out Graham’s currants, which I
wouldn’t have used up (they were only obtainable in huge packets, then as now,
intended for the <a href="http://katywiddopsblog.blogspot.com/2019/12/kitchen-martyrdom-christmas-leftovers_21.html">oven
fanatics</a> with their home-baked fruit-cakes). It became one of my favourite
dishes. Still is, but ox tongue is even harder to find in the supermarkets now than
it was in the butchers’ shops back then. That is, it was a normal item, but of
course each beast has only one tongue, so the butchers never had many in,
especially since beef wasn’t eaten nearly as much as hogget or lamb in New Zealand.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Like most
offal, tongue in any form is frequently regarded with loathing these days in
Australasia, but heck, here it is. I hope there’s somebody out there who’ll
love it as much as I do.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3lOrFhBPBGKoMdbRd_jeWAFXGjTj9sq_5AwGbrDH0iO8lMq7NIx7vakGlhZLzN_HSh1iWcjtSGnLH0XaycsuWNlves70ewHEJuZemwOui2bpTzWcAbJAAhR50Tc3GrxkQyV0pebZ8zIi1Xp4mOOPngf2qlqmKFQCURwFftt7S5iFzaQ_MuOp2I0gXA/s850/FrischeOchsenzungeMitRosinensauceBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="434" data-original-width="850" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3lOrFhBPBGKoMdbRd_jeWAFXGjTj9sq_5AwGbrDH0iO8lMq7NIx7vakGlhZLzN_HSh1iWcjtSGnLH0XaycsuWNlves70ewHEJuZemwOui2bpTzWcAbJAAhR50Tc3GrxkQyV0pebZ8zIi1Xp4mOOPngf2qlqmKFQCURwFftt7S5iFzaQ_MuOp2I0gXA/w400-h204/FrischeOchsenzungeMitRosinensauceBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><i><span style="color: #3c7d25;">Frische Ochsenzunge Mit
Rosinensauce</span></i></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">The Tongue:</span></i></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 3 lb [1-1/2 kg] ox-tongue - fresh - not
pickled;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 3 medium onions & 3 medium carrots -
thickly sliced;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 medium turnip - thickly sliced;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tsp thyme, 1 bayleaf, 8 black
peppercorns, placed in a muslin bag;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* salt</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">The Sauce:</span></i></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 oz butter<span style="mso-spacerun: yes;">
</span>[50 g]<span style="mso-spacerun: yes;"> </span>* 2 oz [50 g] flour -
sifted</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 8 fl oz 250 ml] beef stock<span style="mso-spacerun: yes;"> </span>* 4 fl oz [125 ml] dry white wine</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2-1/2 oz [75 g] raisins [or sultanas]<span style="mso-spacerun: yes;"> </span>* 2-1/2 oz [75 g] currants</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tsp lemon peel - finely sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tsp malt vinegar<span style="mso-spacerun: yes;"> </span>* 1 lemon - juice, to taste<span style="mso-spacerun: yes;"> </span>* castor sugar - to taste</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Optional extra used as a garnish:</span></i></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tbsp almonds - peeled and rough chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">1. Put the ox-tongue into a large saucepan
full of cold fresh water. Soak for 1 hour and then bring to the boil. Pour off
the water and refill with cold water.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">2. Add the sliced onions, carrots, turnip,
bag of herbs and salt.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">3. Simmer gently, with lid on, for 3 hours
until very tender. Remove the herbs after one hour.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">4. Remove tongue and strip off the skin while
still hot (this would be excellent value on TV!). Also remove the heavy fat and
gristle at the root of the tongue.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">5. Slice the tongue lengthways in very fine
slices and lay out just over-lapping.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">6. The sauce can be made while the tongue is
cooking. Make a roux with the flour and butter and cook until fawn coloured.
Add the stock, wine, raisins, currants, vinegar and lemon peel.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">7. Simmer until the fruit is soft - adjust the
flavour balance of sweet and sour with lemon and sugar according to your taste.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">SERVICE: Heat the serving dish upon which you
laid out the sliced tongue and cover the tongue with the sauce (a sprinkle of
chopped almonds adds quite a taste experience). Surround the dish with some very
green peas and still crisp part-boiled matchstick-shaped carrots. A mound of
fluffy white nutmeg-seasoned creamed potatoes dusted with parsley can be served
from another dish.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">–Serves 4-6.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: </span></i><span style="color: #3c7d25;">Graham Kerr. <i>Entertaining with Kerr</i>. Rev. ed., Wellington, A.H.
& A.W. Reed, 1966 (first published 1963)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Perhaps
encouraged by the success of Graham Kerr’s books in New Zealand, John Buck published
<i>Take a Little Wine</i> in 1969. This light and delicious dish would have been
very expensive: asparagus was completely seasonal and very dear, and any fish but
shark and snapper was dear, too (if you could even find a decent fish shop).
And the wine—which I think he sold, I remember a friend mentioning his shop in Wellington—was
most certainly not cheap! The dish is much more affordable today. If you’d like
to try it, the imperial measure of 8 fl. oz (fluid ounces) is equivalent to 250
ml., and 1 oz is 25 to 30 g.</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Fillets of Sole Jeanette</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 8 fillets of sole <span style="mso-spacerun: yes;"> </span>* 16 spears asparagus</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 6 fl. oz white wine<span style="mso-spacerun: yes;"> </span>* 6 fl. oz. milk <span style="mso-spacerun: yes;"> </span>* 2 fl. oz water</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/4 teaspoon thyme<span style="mso-spacerun: yes;"> </span>* 1 bay leaf</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 oz flour<span style="mso-spacerun: yes;">
</span>* 1 oz butter</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* salt<span style="mso-spacerun: yes;">
</span>* freshly ground black peppercorns</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Roll 2 asparagus spears in each fillet and
secure with a toothpick. Poach rolls in white wine and water with herbs and
seasoning for approx. 8-10 mins.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Melt butter in saucepan; add flour to make a
roux. Add milk and cook sauce till it thickens. Add 4 fl.oz. of the poaching
liquid, strained. Stir till smooth.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Remove and drain fish rolls. Place on a
serving dish and mask with the white sauce.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">–Serves 4.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source:</span></i><span style="color: #3c7d25;">
John Buck. <i>Take a Little Wine</i>. [Christchurch], Whitcombe & Tombs,
1969</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">You can clearly
see the influence of the French tradition there!</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25; font-size: 14pt;">Branching Out With Thyme: Into the 1970s
& ’80s</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">It wasn’t until
the 1970s that there was a real movement towards other sources of culinary inspiration.
At that period we were, if only vaguely, becoming aware of vegetarianism, foreign
food, and the use of herbs and spices to brighten up our cooking. Gradually
these trends began to penetrate the cookbook market. More cookery books began
to be published—though for a long time they still lacked the colour illustrations
we expect today.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">And so we find
some deliciously different recipes at last! <i>Gail Duff's Vegetarian Cookbook</i>
(1978) exemplifies the trends of the time. She uses a variety of herbs. Here
are two of her recipes which specify thyme:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Green Split-Pea and Seville
Crumble</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 12 oz [340 g] green split peas</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 large Seville orange: juice & 1
tablespoon grated rind</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 medium onions, & large clove garlic, all
finely chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 bay leaves<span style="mso-spacerun: yes;"> </span>* fresh thyme<span style="mso-spacerun: yes;">
</span>* 1 teaspoon ground coriander</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1-1/2 pints [900 ml] water<span style="mso-spacerun: yes;"> </span>* 2 oz [50 g] butter or margarine</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* sea salt and freshly ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">For topping:</span></i><span style="color: #3c7d25;"></span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 8 tablespoons (120 ml) browned crumbs</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Put peas into saucepan with water and bay
leaves and season well [with pepper only]. Cover, bring to boil and simmer
gently 1 hr. Remove bay leaves, [add salt] and beat to a thick puree towards
the end.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Preheat oven to 350°F/180°C. Melt 1 oz butter
in frying pan on low heat. Stir in onion and garlic and cook till just beginning
to brown. Beat all contents of pan into peas together with coriander, thyme,
orange rind and juice. Put mixture into deep ovenproof dish and smooth the top.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Press breadcrumbs evenly into the surface and
dot with remaining butter or margarine. Bake the crumble 30 mins.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Serve with crispy hot large, croutons and
with baked or grilled tomatoes or a tomato salad for contrast.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;"><span style="mso-spacerun: yes;"> </span>–Serves
4.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: </span></i><span style="color: #3c7d25;">Gail Duff. <i>Gail Duff's Vegetarian Cookbook</i>. London, Macmillan,
1978</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Note that
when you’re cooking any kind of pulse, dried beans, etc, DON’T add salt at the beginning;
but only towards the end of the cooking time, once they’ve started to soften.
Otherwise you’ll be boiling them forever and they still won’t soften.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I chose this recipe
because it’s unusual to find a recipe for green split peas as opposed to the
yellow ones. The Seville oranges are unusual, too: if you’ve never had them, bear
in mind that they’re sour oranges. You could substitute sweet orange rind and
lemon juice, if you can’t find them: they hardly ever appear in the Australasian
shops.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">The second recipe
with thyme is one of Gail Duff’s best, I think:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpa2KP51eCKihBX-b6B4hC1L_2W3k2knvBxLhpq00qmxim_71LYpcdbUSLS35dUDdgL98LWvEMjZ-T0hRkf9UisCReHWI1UIvADXQAU_kMwyZYea_7gb8rntgYoltt1HyxOCPT6IUcNQ2Naz4ouGvgaXkwn_P8SO7btRYefhdhUvfB3IIyZAYD4HvA6Q/s850/Leek-OliveBke-Leeks&ThymeBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="850" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpa2KP51eCKihBX-b6B4hC1L_2W3k2knvBxLhpq00qmxim_71LYpcdbUSLS35dUDdgL98LWvEMjZ-T0hRkf9UisCReHWI1UIvADXQAU_kMwyZYea_7gb8rntgYoltt1HyxOCPT6IUcNQ2Naz4ouGvgaXkwn_P8SO7btRYefhdhUvfB3IIyZAYD4HvA6Q/w400-h304/Leek-OliveBke-Leeks&ThymeBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Leek and Olive Bake</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 12 oz (350 g) leeks (green and white)<span style="mso-spacerun: yes;"> </span>* 16 green olives</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 8 eggs<span style="mso-spacerun: yes;">
</span>* 3 tablespoons cream</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 tablespoons mixed chopped thyme and marjoram</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tablespoon grated Parmesan cheese</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 oz [25-30 g] butter</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* sea salt & freshly ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Preheat oven to Reg 6 (400°F/200°C). Grease a
flat oven-proof dish with butter.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Thinly slice leeks. Melt 1 oz butter in
frying pan on low heat. Stir in leeks and cook till soft. Let them cool a
little.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Stone olives and quarter them lengthways.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Beat eggs with cream, cheese, herbs and seasonings,
and mix in leeks and olives.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Pour into prepared dish and bake 30 mins or
until risen and golden. Serve hot, or let it cool completely and serve cold.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;"><span style="mso-spacerun: yes;"> </span>–Serves
4.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source:</span></i><span style="color: #3c7d25;">
Gail Duff. <i>Gail Duff's Vegetarian Cookbook</i>. London, Macmillan, 1978</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I prefer this
mixture without the Parmesan.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Gail Duff has
a lot of recipes for this sort of oven-baked egg dish, or “eggah”, a term which
comes from Middle Eastern cuisine:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">“An eggah is firm and sound, rather like an egg cake. It
is usually an inch or more thick … with a filling of vegetables, or meat, or
chicken and noodles… The egg is used as a binding for the filling, rather than
the filling being an adornment of the egg. For serving, the eggah is turned out
on to a serving dish and cut into slices, as one would cut a cake.” (Claudia
Roden. <i>A Book of Middle Eastern Food</i>. Harmondsworth, Penguin, 1970)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">By 1980 the
Antipodean culinary scene had improved to the extent where three keen cook-gardeners
could publish a book called <i>The Cook’s Garden</i>, full of tasty vegetables and
herbs. Here’s one of their meat recipes which uses herbs together with the distinctively
New Zealand vegetable, variously the <i>kumera</i> or <i>kumara</i>, or sweet potato
<i>(Ipomoea batatas)</i>. If you don’t know them, they usually have dark purple
skins with a cream flesh, often with a purplish-blue stain at the centre, that
cooks up to a thick and quite floury consistency—never watery, like some of the
orange sweet potatoes.</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Frypan Pork And Sweet
Potato</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">This is a “meal in a pan” recipe for cooks
with little time.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 4 pork chops or 8 pork or beef sausages</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 4 medium-sized sweet potatoes [kumaras]</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 green pepper [capsicum]<span style="mso-spacerun: yes;"> </span>* 1 large onion</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 1/2 cup diced tomatoes (fresh, frozen or
bottled)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/2 tsp chopped thyme <span style="mso-spacerun: yes;"> </span>* 1/2 tsp chopped marjoram</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tbsp butter <span style="mso-spacerun: yes;"> </span>* 1 tsp salt<span style="mso-spacerun: yes;">
</span>* freshly-ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Melt the butter in a frying pan with a lid.
Brown the chops or sausages. Tip off surplus fat. Peel the sweet potatoes and
slice thinly. Arrange over the chops or sausages. Peel the onions and slice finely.
Place on top of the sweet potatoes. Cut the pepper in half, remove seeds and
slice the flesh thinly. Add to pan. Sprinkle with pepper, salt, thyme and
marjoram. Top with tomatoes. Cover pan and cook over a low heat for about 1 hour,
until chops and sweet potatoes are tender.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">–Serves 4.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source:</span></i><span style="color: #3c7d25;">
Mary Browne, Helen Leach & Nancy Tichborne. <i>The Cook's Garden: For Cooks
Who Garden and Gardeners Who Cook.</i> Wellington, [N.Z.], A.H. & A.W.
Reed, 1980</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Some of us were
actually into making our own condiments by the mid-1980s. The following mustard
recipe comes from another book which typifies the trends of the time: Carolyn
Heal and Michael Allsop. <i>Cooking with Spices</i>. London, Panther Books,
1985 (Originally published: London : David & Charles, 1983). It is a
reference book as well as a book of recipes:</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Country Mustard</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">A coarse mustard the ingredients of which can
be varied to taste. Makes about 1/2 cup.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 oz black mustard seeds (30 g)<span style="mso-spacerun: yes;"> </span>*1 oz white mustard seeds (30g)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/4 tsp ajowan [lovage] seeds, bruised, or
1/2 tsp dried thyme</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 tsp green peppercorns</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 tsp honey (10 ml)<span style="mso-spacerun: yes;"> </span>*1 tsp sugar, brown</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 4 tbsp wine vinegar (80 ml)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">1. Pound the mustard seeds coarsely with a
pestle and mortar or use a coffee grinder.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">2. Mash the peppercorns and add to the
mustard.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">3. Add remaining ingredients and leave overnight
for the flavour to develop. Store in a cool place.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Yes, I have had
a go at this recipe, though I certainly didn’t manage to score any lovage seeds,
back then! It makes a lovely mustard.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25; font-size: 14pt;">Modern Thymes: Anything Goes</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Thyme is still
one of the basics of the <i>bouquet garni</i> in soups, stews and casseroles. When
I was looking through my database for recipes that specifically mentioned thyme
rather than including it in a bunch of mixed herbs, I was surprised at how few
there were. Most of my recipes are English-language, so maybe this reflects the
influence of our traditional fare? When I was in France in the mid-1970s, living
with French friends, we used thyme a lot. You bought it dried in a bunch, which
included the whole little plant, and usually stripped the leaves off to put them
in the dish, running your fingers backwards down the stalk from the top. Although
these little bunches were dried, they were nothing like the bone-dry, dusty
little bits we all too often get today as “dried thyme.” If you buy a fresh
bunch and let it dry on the windowsill in the sun, you’ll see the difference.
And if you do buy a bunch, try to use some fresh, as well: fresh thyme is wonderfully
aromatic.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">There are some
interesting modern recipes available, however, and I’ve tried to pick out a few
more unusual dishes for you.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Source Your Soup Anywhere:</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I found the following
nice soup recipe, which uses fresh thyme and sage, in an interesting article on
the History.com website. It tells you quite a lot about the use of thyme as a
medicinal herb. The author writes:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">“When the Black Death struck in the late 1340s, millions
of people turned to thyme for relief and protection. Many of the day’s
medicinal concoctions—from posies worn about the neck to poultices applied
directly to plague-blistered skin—included the herb as a major ingredient.
Though there was little science to these remedies, one of the chemical compounds
found in thyme is a powerful antiseptic. Known as thymol, it’s still widely
used today in mouthwash, hand sanitizer and acne medication.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">“… Well before the mechanics of infection were fully understood,
19th-century nurses were bathing bandages in a dilution of thyme in water.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">“All along, of course, thyme remained one of Europe’s
favorite cooking herbs (along with the ever-popular rosemary and sage). Monasteries,
which served for hundreds of years as the keepers of medicinal knowledge as
well as the art of keeping a good kitchen garden, made frequent use of thyme in
their breads, soups and roasts. In the days before refrigeration and food safety
laws, including thyme in recipes gave you at least some protection against
spoiled meat and foodborne disease.” (Beth Dunn. “</span><span style="color: #538135;"><a href="https://www.history.com/news/a-brief-history-of-thyme">A Brief History of
Thyme</a></span><span style="color: #3c7d25;">”, History.com, May 10, 2013)</span></span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Mushroom-Thyme Soup</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">The following is adapted from an old Benedictine
recipe for mushroom-thyme soup.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 8 ounces [300 g] cremini mushrooms, thinly
sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 4 ounces [150 g] shiitake mushrooms, stems
removed, caps thinly sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 clove garlic, minced<span style="mso-spacerun: yes;"> </span>* 2 medium shallots, finely chopped;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 tbsp fresh thyme, finely chopped <span style="mso-spacerun: yes;"> </span>* 1 tbsp fresh sage, finely chopped</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 6 cups vegetable stock<span style="mso-spacerun: yes;"> </span>* 1 tbsp olive oil<span style="mso-spacerun: yes;"> </span>* salt, pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Sauté the garlic and shallot in the olive oil
over low heat until the shallots are translucent. Add the mushrooms, thyme and
sage, and stir together over low heat for about 1 minute. Add the vegetable
stock. Bring to a rolling boil and then reduce heat and simmer uncovered for 15
minutes. Add salt and pepper to taste.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Serves</span></i><span style="color: #3c7d25;">:
4.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: Beth Dunn. “<a href="https://www.history.com/news/a-brief-history-of-thyme"><span style="color: #3c7d25;">A Brief History of Thyme</span></a>”, History.com, May
10, 2013)</span></i></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Salad Thyme:</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Thyme doesn’t
crop up in salad recipes very often. This one for a bean salad appeals to me: use
any mild dried beans, as you probably won’t source the delicate-tasting flageolet
bean. (“<a href="http://www.plantnames.unimelb.edu.au/Sorting/Flageolet.html">Introducing
Flageolet beans</a>”, University of Melbourne. <i>Multilingual Multiscript Plant
Name Database</i>).</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMpQg9w6mQrnfu1GDADPlIboqczKrAS_t_ZsLq4epoNKq3LAO_c3OJx3V_rOPkizSMAOnQHUNeS_nQ7-64IcrIIOmtsX25yjTWIHuU2NTtJWCWLM0WmLra-d_YhisliX9sD1BrBrumiKrwHGlRmx7NU25DVRE9JJhRoFS64kCIkVj37JTOzg4dJ_tkQ/s624/FlageoletSaladCOLLAGE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="477" data-original-width="624" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMpQg9w6mQrnfu1GDADPlIboqczKrAS_t_ZsLq4epoNKq3LAO_c3OJx3V_rOPkizSMAOnQHUNeS_nQ7-64IcrIIOmtsX25yjTWIHuU2NTtJWCWLM0WmLra-d_YhisliX9sD1BrBrumiKrwHGlRmx7NU25DVRE9JJhRoFS64kCIkVj37JTOzg4dJ_tkQ/w400-h306/FlageoletSaladCOLLAGE.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Flageolet Salad with Lemon,
Radishes,</span></b></span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">and Oven-Roasted Tomatoes</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">A vegan salad to be enjoyed on its own or
served with traditional Easter dishes. ... One pound of dry beans yields about six
cups of cooked. Make them a day ahead so they can cool and you’ll have one more
thing done the day you serve them.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 6 cups cooked flageolet beans (from one
pound [450 g] dried);</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 12 ounces [350 g] cherry tomatoes, sliced
in half</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 medium red onion, chopped fine</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 bunch radishes, cleaned & sliced thin
with a mandolin or vegetable peeler</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 bunch Italian [flat-leaf] parsley,
chopped fine</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 5 sprigs thyme, leaves stripped from stems</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1-1/2 lemons for juicing</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* olive oil <span style="mso-spacerun: yes;"> </span>* salt, pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Heat the oven to 250F [120C]. Arrange the
tomatoes, cut side up, on an ungreased baking tray. Add the thyme leaves to the
tomatoes, along with a little salt. Add the stems and any leftover thyme and
then drizzle a light dose of olive oil over the tomatoes. Cook for about an hour
until the tomatoes are slightly shriveled but not dry. Allow to cool and then roughly
chop them.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Toss the beans with the tomatoes, onion,
parsley, and olive oil. Add the juice of one lemon and check for tartness. It should
be very lemony. Add more lemon juice as needed.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Salt and pepper to taste. Just before
serving, add the radish slices and more parsley, if desired. Optionally, you
can garnish with a lemon slice.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Make sure you use lots of lemon juice.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source: </span></i><span style="color: #3c7d25;">Steve Sando. <i><a href="http://www.ranchogordoblog.com/2019/04/flageolet-salad-with-lemon-radishes-and-oven-roasted-tomatoes.html"><span style="color: #3c7d25;">Experiments in my New World Kitchen and Garden</span></a>
(The Rancho Gordo Blog)</i>, April 23, 2019)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Thyme for Chicken:</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">I followed
the TV series <i>Spice Trip</i> (originally from Britain’s Channel 4) with great
interest. I think this recipe, which I got off the Channel 4 website, featured in
the Grenada episode on nutmeg. It was part of a set of 3 recipes, under the
title “Nutmeg Roast Chicken with Squash and Spinach”:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoYhxYGk_GGeSox_xnFmXJ9uDYru6Cqtz9dejEJg55lnjCVav_CLLMbUjXccdPOw1SlQOq1rV_QfVCkrT_OmjzZeH_8yDOZo3FKcsDPOqVvu4OJZaXutGqbf4KZSobJOJ9u5IX16OBYli1nr5_x85QzFXGLIH-UHhtMjlgvP5ohFC1gwV00SxKgf3FQ/s850/NutmegRoastChickenBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="648" data-original-width="850" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoYhxYGk_GGeSox_xnFmXJ9uDYru6Cqtz9dejEJg55lnjCVav_CLLMbUjXccdPOw1SlQOq1rV_QfVCkrT_OmjzZeH_8yDOZo3FKcsDPOqVvu4OJZaXutGqbf4KZSobJOJ9u5IX16OBYli1nr5_x85QzFXGLIH-UHhtMjlgvP5ohFC1gwV00SxKgf3FQ/w400-h305/NutmegRoastChickenBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Nutmeg Roast Chicken</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 x 1.5 kg chicken, deboned [OR simply
split & flattened]</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1 lemon, halved horizontally</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 onions, sliced into rings <span style="mso-spacerun: yes;"> </span>* 1 head of garlic, halved horizontally</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/2 bunch of thyme<span style="mso-spacerun: yes;"> </span>* 1/2 nutmeg, freshly grated</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* olive oil, for drizzling</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* sea salt & freshly ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">1. Preheat the oven to 200°C/400°F. Season
the chicken on both sides, and generously grate over the nutmeg. Place a large
frying pan over a medium-high heat and add a drizzle of oil. Once nice and hot,
add the chicken, skin-side down. Cook for a few minutes until the skin is
golden and crisp. Remove from the heat and grate over a little more nutmeg if
you want.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">2. In a roasting tin, spread the onions,
garlic and lemon halves in a single layer and scatter over the thyme sprigs.
Place the chicken, skin-side up over the onion layer. Bake for 25–30 minutes
until the flesh is cooked through (test by inserting a skewer into the flesh;
if the juices run clear, the chicken is cooked). Cover and leave to rest.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">[To serve]: Remove the chicken from its tin,
reserving the roasted onions and the resting juices. Slice the chicken, then pour
over the resting juices. Finish off with a drizzle of yoghurt.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source:</span></i><span style="color: #3c7d25;">
Stevie Parle and Emma Grazette. “Spice Trip” (website dead link); cf the book of
the series: Stevie Parle and Emma Grazette. <i>Spice Trip</i>. London, Square
Peg, 2012</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Thyme for Pork:</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">The New Zealander
“Huey” (Ian Hewittson) ran a very popular TV cooking show in Australia for some
years, with the recipes posted on his website. I always find his recipes interesting,
because of their combination of New Zealand, Australian, and <i>cordon bleu</i>
influences with more exotic foreign ideas and ingredients.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Here he uses parsnips,
which traditionally only turned up on NZ dinner tables with a big roast dinner.
Usually they’d be home-grown: when I was very little and we lived in Wellington,
Dad actually did some gardening—this may surprise my younger siblings, who’ll remember
him as scarcely setting foot outside except to mow the lawn and put the dustbin
out—but yes, he gardened, and his horticultural triumph was his huge, flourishing
parsnips. Unfortunately there was only him, Mum and very little me to eat them,
and how many kids under 5 like that aniseed taste? Maybe that was why he never tried
again after we moved to Auckland in late 1949.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE2kxrw6zRCXyfCkYLsDX6As0gAOhwvXh91uoyPDvHVQlKs5HoQD6hGeKOwKmNV4qsQlYg3QhW8Yyswz_BSrMigT9HCDVW1_hsVll3cSh1oV_xU-ez-I8QrlzXMJxCjws8eP50BAva38AxdNPR-GfCEcovoezLhw0dbBVJNq8vk4Rcwye-SGhgnCneg/s850/BakedPorkChops-ParsnipsBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="850" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigE2kxrw6zRCXyfCkYLsDX6As0gAOhwvXh91uoyPDvHVQlKs5HoQD6hGeKOwKmNV4qsQlYg3QhW8Yyswz_BSrMigT9HCDVW1_hsVll3cSh1oV_xU-ez-I8QrlzXMJxCjws8eP50BAva38AxdNPR-GfCEcovoezLhw0dbBVJNq8vk4Rcwye-SGhgnCneg/w400-h305/BakedPorkChops-ParsnipsBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Baked Pork Chops with
Parsnips, Honey & Ginger</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 4 x 250 gm pork chops, rind removed</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 large parsnips, cut into chunks<span style="mso-spacerun: yes;"> </span>* 2 onions, halved & thickly sliced</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/4 cup good quality honey</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* grated rind of 1/2 orange<span style="mso-spacerun: yes;"> </span>* juice of 1 orange</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 teaspoons ground ginger <span style="mso-spacerun: yes;"> </span>* 4 fresh thyme sprigs</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* olive oil<span style="mso-spacerun: yes;">
</span>* a knob of butter [about 3 tsp]</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* sea salt & freshly ground pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Preheat oven to 180°C fan forced (200°C
normal).</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Heat a thin layer of oil with the butter in a
heavy-bottomed casserole dish (or oven dish) and brown the seasoned chops all
over for about 2-3 mins each side. Remove. Then add the parsnips and onions to
the dish. Toss well and briefly cook.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Combine the orange zest and juice with the
honey, ground ginger and thyme. Then pour about two-thirds of this mixture over
the vegies, season well and toss. Cover and cook in the oven for 30-45 mins
until the vegies are fairly tender.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">When ready, return the chops to the casserole
in one layer, with any juices. Pour over the remaining orange mixture and cook
in the oven for about another 30 mins, turning the pork once.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Serves:</span></i><span style="color: #3c7d25;">
4</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Source:</span></i><span style="color: #3c7d25;">
“Olive” magazine, in<i> Huey's Kitchen</i>; (no longer on website)</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Thyme for Vegetables:</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">The next recipe
is sourced from a big American online culinary database:</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUR0STyJfMpM8-BZPhdacDKjwsWZGHWuJLXR3vGtykRixkRU2TxRWxJ4H8fnhR62XopVJuqPo5n0WksqDCyORb7IAgY0zShHMnI-tm6-bGof-F_1Q1bnv-Ey-1-PTAt4fNt51JqqiBaJOVAkbLiB6JBkvOmin3JxIEKHRZwt7k2shRA7d4noKj9RUbQ/s850/GlazedRedPearlOnionsBKED.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="850" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTUR0STyJfMpM8-BZPhdacDKjwsWZGHWuJLXR3vGtykRixkRU2TxRWxJ4H8fnhR62XopVJuqPo5n0WksqDCyORb7IAgY0zShHMnI-tm6-bGof-F_1Q1bnv-Ey-1-PTAt4fNt51JqqiBaJOVAkbLiB6JBkvOmin3JxIEKHRZwt7k2shRA7d4noKj9RUbQ/w400-h335/GlazedRedPearlOnionsBKED.jpg" width="400" /></a></div><span style="color: #00b0f0;"></span><p></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Glazed Red Pearl Onions</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">We know they’re a pain to peel, but we
promise that these jewellike pearl onions are worth it. Cooked until just
tender, they make a dazzling addition to the meal.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2-1/2 lb fresh red pearl onions</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 3/4 cup apple juice<span style="mso-spacerun: yes;"> </span>* 3/4 cup reduced-salt chicken stock</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 sprigs fresh thyme;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 tablespoons unsalted butter</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/2 teaspoon salt<span style="mso-spacerun: yes;"> </span>* 1/4 teaspoon black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Garnish</span></i><span style="color: #3c7d25;">:</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* fresh thyme leaves for sprinkling</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Blanch [unpeeled] pearl onions in a 6- to 8-quart
[approx. 7 to 9-1/2 litre] pot of boiling water 1 minute, then drain in a
colander. When onions are cool enough to handle, peel.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Cook onions with remaining ingredients,
covered, in a 12-inch heavy skillet over moderately low heat, shaking pan
occasionally, until onions are tender and glazed and most of liquid is evaporated,
about 45 minutes. Discard thyme.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Cooks’ notes: Onions can be blanched and
peeled (but not cooked) 2 days ahead and chilled, covered.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Serves:</span></i><span style="color: #3c7d25;">
8</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Source:<i> Epicurious.com</i></span><i><span style="color: #385623;">, </span></i><a href="https://www.epicurious.com/recipes-menus">https://www.epicurious.com/recipes-menus</a></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">Here’s the
sort of easy, quick dish my French friend Gégé would do, which really highlights
the thyme. I often do it these days. Try it with fresh thyme: wonderful!</span></p><span style="font-family: arial;">
</span><p align="center" class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: center;"><span style="font-family: arial;"><b><span style="color: #3c7d25;">Fried Potatoes with Thyme</span></b></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">Use small, waxy potatoes for this. Choose a
pan that will just take the potato pieces in one layer.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 350 g (approx) small or “baby” potatoes</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 1/2 to 1 tsp thyme leaves;</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 tbsp olive oil</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* salt & freshly ground black pepper</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Optional</span></i><span style="color: #3c7d25;">:</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">* 2 cloves garlic, grated, or 1/2 tsp garlic
paste</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">1. Wash and dry the potatoes, and chop them
into small pieces, about 2 cm across.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">2. Heat an electric frypan or lidded frying
pan on medium-high heat and add the potatoes, garlic and thyme. Season to taste
with salt & pepper. Stir well and close the lid.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">3. Check after 10 minutes. The potatoes should
be well browned on one side. Stir gently to turn the pieces. Turn the heat down
to medium and cook for a further 2-3 mins. Test with a fork. If they are not
soft, they need a little more cooking.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><span style="color: #3c7d25;">4. Serve hot.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Note</span></i><span style="color: #3c7d25;">:
because the pieces are small they should cook quite quickly, especially if you
use baby (new) potatoes. Closing the lid keeps the steam in, and this helps to
cook them through.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="margin-bottom: 0cm; margin-left: 36.0pt; margin-right: 36.0pt; margin-top: 0cm; margin: 0cm 36pt; mso-pagination: none; text-align: justify;"><span style="font-family: arial;"><i><span style="color: #3c7d25;">Serves:</span></i><span style="color: #3c7d25;">
2.</span></span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;">That’s it for
the time being! (Sorry—irresistible.) Hope you found some inspiration in this
mixed bag. Let’s be thankful that herbs, fresh or dried, including thyme, are now
so readily available, and we’re no longer at the mercy of the British tradition
of herbicidal mania—which could be summed up as: if it’s green, ignore it.</span></p><span style="font-family: arial;">
</span><p class="MsoNormal" style="mso-pagination: none; text-align: justify;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7wIi4OKFT_o3dJ3h375qXG5T2BYORCTdCHaWYlhd8brnaZobgLRMnfyZF5UndcPsW0nLwFuM55XoSJ_kG5mKnLEw-_akyh5tUrbLncmLNKaC3ucuZUQ24Qns1rED2YUvLeGOAPVLfxKeR0hZMuhiN1RWOQ89VbyADu0UoGGP0Jt8aBgQm4weasPygQ/s1024/Thyme-Bundle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="561" data-original-width="1024" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7wIi4OKFT_o3dJ3h375qXG5T2BYORCTdCHaWYlhd8brnaZobgLRMnfyZF5UndcPsW0nLwFuM55XoSJ_kG5mKnLEw-_akyh5tUrbLncmLNKaC3ucuZUQ24Qns1rED2YUvLeGOAPVLfxKeR0hZMuhiN1RWOQ89VbyADu0UoGGP0Jt8aBgQm4weasPygQ/s320/Thyme-Bundle.jpg" width="320" /></a></div><br /><span style="color: #00b0f0;"></span><p></p>
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