Ye Olde Potato Recipes

More century old recipes with potatoes this time…


Cracked Potatoes.

Prepare and boil new potatoes and, when ready to serve, crack each by pressing lightly upon it with the back of a spoon, lay them in a hot dish, salt to taste, and pour over them a cup of hot single cream or rich milk.

Scalloped Potatoes.

Peel the potatoes and slice thinly; put them in layers in an ovenproof dish and dredge each layer lightly with flour and salt. Pour over enough good, rich milk to cover well. Cover, and bake slowly till tender, removing the cover just long enough before the potatoes are done, to brown nicely. If preferred, a little less milk may be used, and a cup of thin cream added when the potatoes are nearly done.

“A little crushed garlic or chopped herbs could be sprinkled over each layer if liked.”

Potato Puff.

Mix a pint of mashed potato (cold is just as good if free from lumps) with a half cup of cream and the well-beaten yolk of an egg; salt to taste and beat till smooth; lastly, stir in the white of the egg beaten to a stiff froth. Pile up in a rocky form on a bright tin dish, and bake in a quick oven until heated throughout and lightly browned. Serve at once.

Potato Balls.

Mash some boiled potatoes with a little butter, pepper, salt, chopped parsley, chopped onion or shallot, and add a few savoury herbs. Mix up one or two (or more) well-beaten eggs, according to the quantity of potato, roll the mixture into balls, flour them, and fry them a nice brown colour. Serve hot.

Potato Croquettes or Cutlets.

These are very similar to potato balls, only they should be smaller and more delicately flavoured. Boil and mash potatoes. Drain, and for a rich mixture, mix in two hard-boiled yolks of eggs. Flavour mixture with finely chopped or grated shallot, savoury herbs or thyme, chopped parsley, and a little nutmeg.
Stir in one or two well-beaten eggs. Roll mixture into small balls no bigger than a walnut. (“Flatten slightly to form a ‘burger’ shape.”) These are then dipped in well-beaten egg, and then bread-crumbs. Fry in hot oil until a nice golden-brown colour and serve hot.

Potatoes Γ  la Barigoule.

Peel some potatoes and boil them in a little water with some oil, pepper, salt, onions, and savoury herbs. Boil them slowly, so that they can absorb the liquor; when they are done, brown them in a frying pan in a little oil, and serve them to be eaten with oil and vinegar, pepper and salt.

These are all very different from my usual repertoire of baked, roasted or mashed! Might try a few of them though…

Bon Appetit!

Linda x


Asparagus Recipes


More olden style recipe ideas. This time it’s asparagus in the spotlight. Personally I love asparagus and tend to fry it gently in olive oil for a few minutes or grill it but there are other ways …. πŸ™‚

“I would prefer to read ‘steam’ rather than simmer or boil, but whatever works for you is good!”


Kitchen Garden Asparagus Recipes

Asparagus Points. -Cut off enough heads in two-inch lengths to make three pints. Gently boil until tender, drain off the water, add a half cup of cream, and salt if desired. Serve at once.

“This seems a little wasteful as read, but the rest of the asparagus stalks can be made into a soup or simply steamed and served as they are.”

Asparagus on Toast. -Cook the asparagus until tender, drain and place on slices of lightly cooked toast moistened slightly with the asparagus water. Pour over all a cream sauce prepared as directed below.

Asparagus with Cream Sauce. -Thoroughly wash asparagus, tie in small bunches, and put into boiling water; boil till perfectly tender. Drain thoroughly, untie the bunches, place the stalks all the same way upon a hot plate, with a dressing prepared as follows: Let a pint of cream come to boiling point, and stir into it salt to taste and a level tablespoonful of flour creamed with a little (cold) cream.

Asparagus with Egg Sauce. -Prepare and cook asparagus as directed above. When tender, drain thoroughly, and serve on a hot dish or on slices of lightly browned toast, with an egg sauce prepared in the following manner:
Heat a half cup of rich milk to boiling, add salt, and turn into it, very slowly, the well-beaten yolk of an egg, stirring constantly at the same time. Let the whole just thicken, and remove from heat at once. Pour over asparagus and serve hot.

Stewed Asparagus. -Wash, break into inch pieces and simmer till tender. Add sufficient rich milk, part cream if convenient, to make a gravy, thicken slightly with flour, a teaspoonful to a pint of milk; add salt if desired, boil quickly, and serve.

Asparagus and Peas. -Asparagus and green peas make a nice dish served together, and if of proportionate age, require the same length of time to cook. Wash the asparagus, shell and look over the peas, put together into boiling water, cook, and serve as directed for stewed asparagus above.

“Sooooo much cream again! Nice treat from time to time but it’s probably best to experiment with lower fat alternatives whenever possible.”

Bon Appetit!

Linda x


Cabbage Recipes

CabbageRecipes-pinThese Kitchen Garden Cabbage Recipes come from a book dating back a hundred years called “Science in the kitchen”.
I’ve been trawling through to find the best of the kitchen garden recipes that can be incorporated into today’s lifestyles. So far cabbage and potatoes seem to come up a lot, as they have always been pretty much staple foods over the years.

In the introduction to my resource for kitchen garden recipes, the author refers to good food being the way to a healthy mind, body and spirit. At the time, housekeepers were berated for not preparing food properly, nowadays we have the processed foods to moan about.

Although processing systems have vastly improved over the decades, the fact remains that well prepared fresh organic food will be healthier for the body than most processed foods….so get those crops going and experiment with new ways of eating them!

This first set of recipe ideas are all about cabbage… haven’t tried them yet so let me know what you think..

Baked Cabbage.β€”Prepare and chop a firm head of young white cabbage, boil until tender, drain, and set aside until nearly cold. Then add two well-beaten eggs, salt to taste, and a half cup of single cream or rich milk. Mix and bake in a pudding dish until lightly browned.

“This would probably be best baked in a medium preheated oven. The time depends on the size of the dish etc;. I would check it every 10-15 minutes”

Cabbage and Tomatoes. -Boil finely chopped cabbage in as little water as possible. When tender, add half the quantity of hot stewed tomatoes, boil together for a few minutes, being careful to avoid burning, season with salt if desired, and serve. If preferred, a little single cream may be added just before serving.

“I haven’t tried it, but I think you could probably use a tin of tomatoes if you haven’t any fresh ones. Heat through first.”

Cabbage Hash. -Chop fine, equal parts of cold boiled potatoes and boiled cabbage, and season with salt. To each quart of the mixture add one half or three quarters of a cup of single cream; mix well and boil till well heated.

“Not sure what a ‘quart’ is in todays weights and measures πŸ™‚ but I would suggest adding cream a little at a time, and judging how much you need as you go.”

Chopped Cabbage or Cabbage Salad. -Take one pint of finely chopped cabbage; pour over it a dressing made of three tablespoonfuls of lemon juice, two tablespoonfuls of sugar, and a half cup of whipped cream, thoroughly beaten together in the order named; or serve with sugar and diluted lemon juice.

Mashed Cabbage. -Cut a fine head of cabbage into quarters, and cook until tender. When cabbage starts to cook, add 3 medium potatoes, peeled and cut into quarters. When vegetables are tender, drain through a colander, press out the water and mash very fine. Season with cream, and salt if desired.

Stewed Cabbage. -Chop cabbage quite finely, and boil for about twenty minutes. Turn into a colander and drain thoroughly; return to the pan, cover with milk, and let it boil till perfectly tender; season with salt and cream to taste. The beaten yolk of an egg, stirred in with the cream, is considered an improvement by some.

“well… I guess there’s all sorts of things you can do with cabbages! They seemed to favour using cream quite a lot, but lower fat alternatives could be used I think.”

Bon Appetit!
Linda x

P.S. Sorting out some asparagus recipes for next time – my favourite veggie πŸ™‚


There’s so much fruit in these delicious cookies that I’m over-riding my healthy eating conscience – again! Found in The Chocolate Book by Valerie Barratt


Ingredients to make 8-10

2oz. (50g.) butter
2oz. (50g.) sugar
1oz. (25g.) all purpose (plain) flour, sieved
2oz. (50g.) almonds, blanched and chopped
2oz. (50g.) candied peel, chopped
1oz. (25g.) raisins, chopped
1oz. (25g.) glace cherries, washed and chopped
rind of half a lemon, finely grated
4oz. (125g.) plain chocolate


1. Line baking trays with non-stick waxed paper and pre-heat oven to Gas mark 4 (180C)
2. Put the butter and sugar in a pan and gently heat until melted
3. Remove pan from the heat and stir in the flour
4. Add the almonds, peel, raisins, cherries and lemon rind and stir well.
5. Put teaspoons of the mixture well apart on the baking trays
6. Bake in the pre-heated oven for bout 10 minutes or until golden brown
7. While still warm, press the edges of the biscuits gently back into shape. Leave to cool on the baking sheets.
8. When cool, carefully lift the florentines onto a wire rack
9. Melt the chocolate and spread over the smooth sides of the florentines. When the chocolate begins to set, mark wavy lines into it with a fork. Then leave to set.

Bon Appetit!
Linda x

P.S. I was a little confused that 4oz. (of chocolate) equals 125g. when 2oz of everything else equals 50g. But as it allows us more chocolate, I’m going with it!

P.P.S. How about making a few that fit in a box and separating them with waxed paper. Lovely gift idea πŸ™‚

These favour boxes at Amazon are pretty cool and they are very inexpensive!

giftpaperboxesVintage Favor Gift Paper Boxes Chic
These party favours boxes are beautiful enough for wedding favours, party favours, sweet, confetti, candy, chocolate, small gift and jewelry, and other also suitable for nuts sugars tea leaves hand make biscuits small gifts

There are more chocolate delights over at Simply Chocolate (my personal indulgence!)

Chocolate Truffles


Rich and delicious grown up treats! This recipe (found in The Chocolate Book, and modified slightly) makes about 30 truffles. Six in a nice box would make a lovely gift.


8oz (225g.) Milk or Dark Chocolate
4oz (125g.) butter, diced
6oz (175g.) icing sugar
2 teaspoons (10mls) liquer (tia maria, brandy etc;)


For the coating:
Truffles can be coated in any of the following:
grated chocolate
chocolate hundreds and thousands
ground nuts
cocoa powder
ground praline
icing sugar



1. Melt the chocolate in a bowl over a pan of hot water then remove from heat.
2. Add the butter and liqueur and beat until smooth
3. Beat in the icing sugar
4. Chill until firm
5. Shape into 1inch (2.5cm) balls and roll in chosen coating.
6. Place in paper cases and keep cool


Get it delivered! Why not ay? πŸ™‚


Light Chocolate Flavoured Vermicelli 750g, Sugar Strands Sprinkles





Wilton 415-2872 Baking Cases Elegance, Standard, Paper, Multicolour, Pack of 150Β  Amazon



I always forget to put baking ingredients on my regular shopping list, but ordering them online gets them in my kitchen ready to go!

Bon Appetit

Linda x

Peppermint Creams


As we’re right in the middle of ‘sugar’ season (!), I thought I’d post a quick recipe that the kids can do themselves – depending on their age of course.Β  Half a dozen peppermint creams in a small pretty box makes a lovely last minute gift or stocking filler.



Ingredients (makes about 40)

1 large egg white
A quarter of a teaspoon of peppermint essence
A few drops of red or green food colouring (optional)
12oz. (350g.) icing sugar, sieved
A little cornflour
40z. (125g.) milk or dark chocolate


1. Put egg white, essence and colouring into a bowl.
2. Gradually stir in the icing sugar until a thick paste is formed. Then knead until smooth.
3. Lightly dust a board with cornflour.
4. Roll out peppermint paste to about a quarter inch (0.75cm) thick.
5. Using 1.5 inch (4cm) cutters, stamp out shapes and place on non-stick paper.

Leave to dry overnight

6. Melt the chocolate in a bowl over hot water.
7. Dip each sweet in the chocolate so only half is coated. Shake off any drips.
8. Place on non-stick or waxed paper and leave to set.

I have a feeling I’m going to be caving in on my sugar-free diet very soon!

Bon Appetit!

Linda x

P.S. I found this recipe in The Chocolate Book by Valerie Barratt. I can’t find it online anywhere though. It was published in 1990.
P.P.S. I’ve started building a chocolate website because I don’t have enough challenges in my life – hhhmmm….. Simply Chocolate


Apple Crumble Recipe


If you Google ‘basic apple crumble recipe’ you get about 16 million or so results! Let’s keep it simple with this easy and, I believe,Β  traditional recipe that my family has loved for years. It even got a spot in my ‘Grow It, Cook It!’ book.

This recipe uses blackberries and apples – a winning combination – but just use apples for a true apple crumble!



2 large cooking apples, or 3-4 dessert apples
Enough blackberries to fill about a third of an ovenproof dish
A little sugar

For the crumble:

4-5oz (100-125g) flour
2oz (50g) hard butter (or alternative) cut into small cubes
2oz (50g) sugar


1. Preheat oven to Gas Mark 4 (350F, 180C)

2. Peel and core apples and cut them into thin slices. Put them into a pan with a little water.

3. Bring gently to the boil, then reduce heat and simmer gently until apples are soft. Don’t let them burn. Cooking apples will take longer to cook than dessert apples.

4. Drain, reserving the liquid.

5. Lay apples in an ovenproof dish and top with prepared blackberries, if using, to fill the dish to half or two thirds full.

6. Sprinkle a little sugar over the fruit and then pour over a couple of tablespoons of the reserved liquid from the cooking apples, or use water.

7. Make crumble mix by rubbing butter into the flour with the fingertips until mixture resembles breadcrumbs, adding a little more flour if too sticky. Stir in sugar then pile crumble mix on top of fruit, levelling out gently.

8. Bake in the centre of pre-heated oven for about half an hour, or until top starts to brown slightly. Don’t over-cook

9. Serve hot with custard, or cold with ice cream.

TIP: Cold butter rubs into the flour easier


Linda x

P.S. If you’re avoiding or cutting down on sugar, try a substitute like coconut sugar.

Red Pepper Soup



This hearty bright red soup will warm everyone up on a cold winter’s evening. Found in the 30 Minute Cookbook.




Ingredients (serves 4-6)

4 red peppers, seeded and chopped
1 large onion, chopped
1 teaspoon of olive oil
1 garlic clove, crushed
1 small red chili, seeded and sliced
3 tablespoons of tomato puree
900mls (1.5 pints) chicken stock ( or veggie stock should be fine )
Finely grated rind and juice of 1 lime
salt and ground black pepper
shreds of pared lime rind to garnish


1. Cook the peppers and onion gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
2. Stir in the garlic, then add the chili with the tomato puree. Stir in half the stock and bring to the boil. Cover the pan, lower the heat and simmer for 10 minutes.
3. Puree the mixture in a food processor or blender. Return to the pan and add the rest of the stock.
4. Add the grated lime rind and juice to the soup with salt and pepper to taste. Bring the soup back to the boil, then serve at once with strips of lime rind scattered onto each bowl.

Cook’s Tip:
Yellow or orange peppers could be substituted for the red peppers. If you haven’t got a fresh chili ( or don’t have time to seed and slice one), add a dash or two of Tabasco sauce to the soup instead.

Bon Appetit!
Linda x



Treacle Tart


I know, shouldn’t be doing the sugar thing but if you’re having a weekend firework night, this recipe is best made the day before, so collect your ingredients ready for a Friday bake. And it’s probably wise to serve the sugary stuff early in the evening or nobody will get any sleep!

I found this recipe in a Gordon Ramsay recipe book ‘Great British Pub Food’ – I feel like I should mention that I’ve never come across treacle tart in a pub before but hey, I very rarely visit pubs so who am I to judge!


Intro to Treacle Tart

This is the treacle tart to die for. It tastes even better a day after baking, when the breadcrumbs have had time to absorb the wonderfully moist filling. Serve individual slices with dollops of whipped cream or creme fraiche to tone down the sweetness of the filling.

Ingredients (serves 8)

300g. sweet flan pastry (recipe below)
450g. golden syrup
85g. white breadcrumbs
Finely grated zest and juice of 1 lemon
Half a teaspoon of ground ginger
60g. butter, melted
3 large egg yolks
70mls double cream
Half a teaspoon of black treacle

To serve:
whipped cream or creme fraiche


1. Roll out the pastry on a lightly floured surface to a large round, the thickness of a Β£1 coin. Use this to line a 23-24cm round shallow tart tin with removable base, leaving some excess pastry overhanging the rim.
2. Leave to rest in the fridge for 30 minutes. Meanwhile pre-heat the oven to 190C, Gas mark 5
3. Line the pastry case with baking paper and dried or ceramic baking beans and bake ‘blind’ for 15-20 minutes until the sides are set and lightly golden.
4. Remove the paper and beans and return to the oven for another 5 minutes or until the base is cooked through. While still warm, cut off the excess pastry to level with the rim of the tin
5. Lower the oven temperature to 140C, Gas mark 1.
6. For the filling, gently heat the golden syrup by immersing the bottle or tin in a bowl of hot water for a few minutes.
7. Mix the breadcrumbs, lemon zest and ground ginger together in a large bowl and make a well in the middle.
8. Pour in the warm golden syrup and add the melted butter, egg yolks, cream, treacle and lemon juice. Stir well to mix.
9. Pour the filling into the pastry case. Bake for 30-40 minutes until the top has just set, but the centre is slightly wobbly when you shake the tin gently. It should fell slightly soft in the centre.
10. Let the tart cool completely before slicing and serving with cream or creme fraiche.

Sweet Flan Pastry Recipe
This recipe assumes you have a food processor, but I imagine you could combine the ingredients successfully without one? Makes about 500g.

125g. unsalted butter, softened to room temperature
90g. caster sugar
1 large egg
250g. plain flour
1 tablespoon ice-cold water if needed.

1. Place the butter and sugar in a food processor and whiz until just combined.
2. Add the egg and whiz for 30 seconds
3.Tip in the flour and process for a few seconds until the dough just comes together Do NOT over-process or it will become tough.
4. Add a little cold water if the dough seems too dry.
5. Knead the dough lightly on a floured surface and shape into a flat disc. Wrap and chill for 30 minutes before rolling out.

Happy Baking!

Linda x

P.S. The book I found these recipes in is still on Amazon, although it’s ten years old now…



Great British Pub Food




Fresh Tomato Soup with Cheese Croutes

tomatosoup-pinTomato Season! Although it feels a bit like Autumn in Cornwall at the moment, there are tomatoes to be eaten πŸ™‚ When you have a great crop of tomatoes in the garden, they can be a bit overwhelming. I’ve frozen many a tub of tomato puree for a summer lift in mid-winter.

But for the here and now, a bowl of fresh tomato soup will lift your spirits and nourish your body.

I used a very simple recipe years ago – it’s actually included in the tomato growing guide (scroll down for tomatoes)

And this one is a definite must -try. Found it in my favourite book for busy people ’30 Minute Cookbook’ (I’ve put a link below if you aspire to be a 30 minute gourmet chef!)

I’m copying it. more or less word for word, because I haven’t tried this one yet and I don’t want to miss anything πŸ™‚

So, here we go…

Fresh Tomato Soup with Cheese Croutes

(On a hot day this fresh tomato soup can be served chilled)

(serves 6)

1.5kg/3-3.5lbs of ripe tomatoes
400mls/14fl.oz. chicken or vegetable stock (good quality if you can)
45mls/3 tablespoons sun-dried tomato paste
30-45mls/2-3 tablespoons balsamic vinegar
10-15mls/2-3 teaspoons caster sugar
small handful of fresh basil leaves, plus a few extra to garnish
salt and ground black pepper
toasted cheese croutes and creme fraiche to serve.


1. Mark the tomatoes with a small cross at the base, plunge them into boiling water for 30 seconds, then refresh in cold water. Peel away the skins and quarter the tomatoes.

2. Put them in a large saucepan and pour over the chicken or vegetable stock. Bring just to the boil, reduce the heat, cover and simmer gently for about 10 minutes or until all the tomatoes are pulpy.


3. Stir in the tomato paste, vinegar, sugar and basil. Season with salt and pepper, then cook gently, stirring for 2 minutes.

4. Process the soup in a blender or food processor, then return to the pan and reheat gently.

5. Serve in heated bowls. Top each portion with one or two toasted cheese croutes and a spoonful of creme fraiche. Garnish with basil leaves.

My notes:

“If you don’t have a blender or food processor, finely chop the basil leaves before adding to the pan, then after step 3, stir really well and maybe use a potato masher to get a smooth soup”

“Although it doesn’t say how to make cheese croutes, I would guess thinly slicing a baguette and sprinkling on some grated cheese before lightly toasting under a grill would probably work”

Bon Appetit!

Linda x

P.S. As promised the 30 Minute Cookbook details:




Amazon direct link to The 30 Minute Cookbook