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
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
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
Votes: 0
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
Votes: 0
Rating: 0
You:
Rate this recipe!
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

Daundees

The very first recipe in a cookbook hand written by Rom’s mother, Dorothy Bennett.

Daundees
Votes: 0
Rating: 0
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Prep Time
5 minutes
Cook Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Daundees
Votes: 0
Rating: 0
You:
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Prep Time
5 minutes
Cook Time
15 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180 c
  2. Beat butter and sugar to a cream.
  3. Add eggs one by one. Add fruit mixed with flour etc.
  4. Drop small pieces on a floured tray
  5. Bake in a moderate oven.
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