Ingredient: milk

Categories
Fish Soup

New England Fish Chowder

New England Fish Chowder
Votes: 1
Rating: 5
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A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
New England Fish Chowder
Votes: 1
Rating: 5
You:
Rate this recipe!
A fresh flavoured and filling soup, from a cook book written for me by Sabrina. It was often made at number 77 and is a meal in itself. Any kind of fish can be used (ie cheapest)
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 Servings 15-20 minutes
Cook Time
10-15 minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Cut the fish into pieces
  2. Add a pinch of salt to the stock and bring to the boil
  3. Strain into a bowl, reserve the liquid, flake the fish roughly, discarding skin or bones
  4. Add fish and simmer gently for ten minutes
  5. Put the bacon, diced, into the saucepan and cook gently until the fat runs and the meat is crisps, then add the butter.
  6. Cut potatoes into cubes and to the saucepan, along with the onion and mushrooms. Fry slowly for five minutes. Stir in the flour and cook for one minute more.
  7. Remove from the heat and let cool a little. Blend in the warm cooking liquids, then the milk, stirring until smooth.
  8. Return to the heat and stir until simmering. Cook until the potatoes are soft and then add the fish and reheat.
  9. Sharpen the flavour with lemon juice, season and stir in the parsley.
Recipe Notes

Nutrition Facts
New England Fish Chowder
Amount Per Serving
Energy 1357kJ Energy from Fat 452kJ
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 99mg 33%
Sodium 721mg 30%
Potassium 1090mg 31%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Sugars 6g
Protein 36g 72%
Vitamin A 16%
Vitamin C 33%
Calcium 13%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Baking Sweets

Plum Pudding

Plum Pudding
Votes: 0
Rating: 0
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A delicious traditional pudding from a cookbook hand written by Rom’s mother, Dorothy Bennett.
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Plum Pudding
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Rating: 0
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A delicious traditional pudding from a cookbook hand written by Rom’s mother, Dorothy Bennett.
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Servings Prep Time
4-5 People 10 minutes
Cook Time
3 Hours
Ingredients
Servings: People
Units:
Instructions
  1. Put the Sugar and breadcrumbs in a heat proof basin.
  2. Boil the suet in one cup of milk for a few minutes
  3. Pour it over the sugar and the breadcrumbs.
  4. When nearly cold mix in the flour, currents, and sultanas
  5. Dissolve the baking soda in ½ cup of warm milk and mix well
  6. Boil or steam 3 hours.
Recipe Notes

Did you notice the total lack of plums in the ingredients? This is a war time recipe.

Nutrition Facts
Plum Pudding
Amount Per Serving
Energy 3375kJ Energy from Fat 1243kJ
% Daily Value*
Total Fat 33g 51%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 38mg 13%
Sodium 584mg 24%
Potassium 589mg 17%
Total Carbohydrates 119g 40%
Dietary Fiber 4g 16%
Sugars 69g
Protein 12g 24%
Vitamin A 2%
Vitamin C 2%
Calcium 18%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Baking

Rom’s Christmas Cake (V1)

Traditionally the Christmas cake was made up to a year in advance and was stored away until Christmas. Brandy was essential to prevent the well wrapped cake from going mouldy or drying out.  I think everyone who walked into the kitchen while it was being cooked put a slosh of brandy in the cake mixture, just in case it was forgotten.

A cake we sent to Kevin in the Sudan had to survive several months at sea and was baked in the roasting dish. It had at least one bottle of brandy in it, if not two. By all accounts it arrived in excellent condition.  Careful portion control and keeping it away from naked flames saw it last several months under the hot Africa skies.

Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
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This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Rom's Christmas Cake (V1)
Votes: 1
Rating: 5
You:
Rate this recipe!
This is an absolutely magic fruit cake. dense and moist. Fabulous served with custard, or accompanying a cup of tea, a glass of sherry, or a "wee dram" late at night. Can, theoretically, last for months.
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Servings Prep Time
1 cake 1 hour
Cook Time
4 - 5 hours
Ingredients
Servings: cake
Units:
Instructions
  1. Preheat the oven to 150c.
  2. Grease a large cake tin with butter and line with baking paper.
  3. Rub butter into flour
  4. Mix all dry ingredients together
  5. Bring the milk to the boil and then let cool for a few minutes
  6. Pour over the eggs beating all the time. Ensure you don't scramble the eggs. Add essence.
  7. Add the custard mixture to the dry ingredients. Mix well,
  8. If you are going to add brandy do it about now. The mixture should be quite wet. Add more milk or brandy as required.
  9. Pour into the greased and lined cake tin
  10. Bake four to five hours in a slow oven.
  11. When done remove from the oven and let rest for a few minutes. Then carefully turning out onto a cooling rack. Do not put into to a cake tin until completely cool. for long storage wrap in several layers of tin foil.
Recipe Notes

 

Nutrition Facts
Rom's Christmas Cake (V1)
Amount Per Serving
Energy 55031kJ Energy from Fat 16617kJ
% Daily Value*
Total Fat 441g 678%
Saturated Fat 240g 1200%
Polyunsaturated Fat 32g
Monounsaturated Fat 133g
Cholesterol 975mg 325%
Sodium 233mg 10%
Potassium 12471mg 356%
Total Carbohydrates 2282g 761%
Dietary Fiber 112g 448%
Sugars 1276g
Protein 167g 334%
Vitamin A 229%
Vitamin C 542%
Calcium 153%
Iron 408%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Baking

Dierdre’s No Knead Bread

From a cookbook hand written by Rom’s mother, Dorothy Bennett. Over the years other recipes were added.  Deirdre McPharlan  worked with Rom at the national library and was a dear friend. It could be her hand.

Dierdre's No Knead Bread
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Rating: 0
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Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Dierdre's No Knead Bread
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Rating: 0
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Produces a moist, grainy loaf, with a firm crust and a soft interior. No kneading is required and it rises in the oven.
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Servings Prep Time
2 loafs 15-20 minutes
Cook Time
1-1.5 hours
Ingredients
Servings: loafs
Units:
Instructions
  1. Pour the milk into a bowl and add the brown sugar and 2 cups boiling water
  2. When warm sprinkle over the yeast
  3. Cover and place somewhere warm for 10 - 15 minutes. Deirdre suggests putting it in a sink half full with warm water.
  4. Mix together the flour rolled oats or substitute and the salt.
  5. Mix the milk mixture into flour, place in 2 loaf tins, well greased,
  6. Put into the oven THEN turn the oven on to 120c. Leave for for 20 - 30 minutes until well risen.
  7. Increase the heat to 190c and bake 40 - 60 minutes or until hollow when knocked.
  8. Allow to cool slightly and then turn out onto cooling racks
Recipe Notes

Nutrition Facts
Dierdre's No Knead Bread
Amount Per Serving
Energy 16940kJ Energy from Fat 754kJ
% Daily Value*
Total Fat 20g 31%
Saturated Fat 4g 20%
Polyunsaturated Fat 8g
Monounsaturated Fat 4g
Sodium 32mg 1%
Potassium 1815mg 52%
Total Carbohydrates 838g 279%
Dietary Fiber 63g 252%
Sugars 6g
Protein 127g 254%
Calcium 23%
Iron 281%
* Percent Daily Values are based on a 2000 calorie diet.

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Categories
Baking

Gran’s Ginger Bread

Of all Rom’s recipes, this is the one that I was most “deflated” to learn was from the Manawatu Evening Standard. I imagined, not unreasonably, that “Gran’s Ginger Bread” would be just that. Handed down across the generations from time immemorial. But no, my illusions were shattered when, at the tender age of 45, I first laid eyes on the recipe.

Gran's Ginger Bread
Votes: 0
Rating: 0
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Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Gran's Ginger Bread
Votes: 0
Rating: 0
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Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Servings Prep Time
1 loaf 10 minutes
Cook Time
1 hour
Ingredients
Servings: loaf
Units:
Instructions
  1. Preheat the oven to 180 c.
  2. Sift flour into a large bowl.
  3. Melt sugar, butter, golden syrup and spice in a saucepan.
  4. Warm until all thoroughly melted, then stir in milk in which bicarbonate of soda has been dissolved. Stir.
  5. Make a well in the dry ingredients and gradually add contents of the saucepan, beating well until batter is smooth and creamy.
  6. Bake in a meat tin lined with baking paper, in a moderate oven (180 c) for one hour.
Recipe Notes

Try serving this warm from the oven with vanilla ice cream.

There is no Nutrition Label for this recipe yet.

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Categories
Baking

Ginger Gems

To this day I have no idea how these bite sized loaves of ginger wonderfulness keep in the cupboard. Rom had to fight us back just to allow them to cool from the oven. Personally I think they are at their best steaming and hot from the oven with a dob of butter, or raspberry jam, or icecream melting over the moist interior.

Ginger Gems
Votes: 1
Rating: 4
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Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Course 7 Dessert, 8 Dolce
Cuisine Colonial
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Trays
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Heat oven to 220c.
  2. Grease the gem irons thoroughly with butter. Remember to do the spaces between the cups as well.
  3. Cream butter and sugar.
  4. Add egg and warm golden syrup.
  5. Sift in dry ingredients and the milk and mix until smooth.
  6. Pour the batter into two gem irons
  7. Bake for 10 -15 minutes until a metal skewer comes out clean.
Recipe Notes

Nutrition Facts
Ginger Gems
Amount Per Serving
Energy 2575kJ Energy from Fat 942kJ
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 67mg 22%
Sodium 1097mg 46%
Potassium 120mg 3%
Total Carbohydrates 101g 34%
Dietary Fiber 1g 4%
Sugars 98g
Protein 2g 4%
Vitamin A 16%
Vitamin C 1%
Calcium 25%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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