Over 40's Moving Back and Catching Up
#2416
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
FWIW, here's some ideas. I know that when we lived in the States, my husband just loved it whenever I would TRY to cook British for him, so I'm happy to share my thoughts/ideas/pictures. I think it's a beautiful thing for you to want to do this for your brother.
I'm not sure if the Facebook [public] links will work, so if they don't, please at least give me an "A" for effort.
FULL ENGLISH
If you can get your hands on some proper bacon, sausages and baked beans from a local British shop (Amazon sells Heinz baked beans), a Full English is about the easiest British meal you could make - and what better to go with a bracing cup of builder's, eh? My husband used to love it when I cooked this for him when we lived in the States. Now, of course, we can just go to the tearoom around the corner at Runnymede and order one for £4 - and no washing up for me!
GAMMON, EGG & CHIPS
I know you can't get Gammon over there, but I used to just buy a nice, thick piece of what they called ham steak as a substitute. I would use frozen 'steak fries' because they were the closest thing I could find to a proper chip.
CORNISH PASTIES
I used to make him 'Cornish' Pasties, as well. Dead easy (using prepared pie crust) , but the prep is a bit time consuming. Step-by-step tutorial pics (from my very own kitchen!) here
Just delicious and you don't really need a 'recipe' per se. As long as you know the ingredients (I used rutabaga in lieu of swede) you can just gauge the amounts and stuff your pasty as much or as little as you like. Secret is to chop everything up as small as possible for quick cooking within the pastry shell.
SCOTCH EGGS
A bit fidly as well, but very, very tasty! I used Delia's recipe but obviously they're all about the same. Step-by-step tutorial pics (from my very own kitchen!) here. I think I had the oil a tad too high and they browned more than I wanted, but they were still really good.
VICTORIA SPONGE
Wouldn't this be a nice birthday cake for your brother? Again, I used Delia's recipe, and step-by-step tutorial pics (from my very own kitchen!) here.
'AS TIME GOES BY' CUSTARD TART
My British expat friend Barbara used to run a tearoom in Connecticut (and later a British food shop in Orlando). This is the recipe she used in her tearoom. I made it once. Very easy and very, very tasty:
Another recipe from a different British expat friend of mine who lives in Arizona. I have not personally tried this recipe. I used to cheat and buy the Coleman's Cottage (or Shepherd's) Pie mix from Publix (you can also buy from Amazon) and always used that for my pies - with great success. But this recipe sounds good.
Don't know how easy it is for you to find mince lamb where you live, so a Cottage Pie might prove easiest. (It would certainly be cheaper - I always found lamb to be quite expensive in the states.)
SHEPHERDS/COTTAGE PIE
SERVES 4
1 tsp oil
1 lb 10 oz minced lamb (or ground beef)
1 medium onion finely chopped
2 medium carrots, diced
1 stick celery chopped
1 tsp. tomato puree
1 tbsp. Worcestershire Sauce
3 1/2 oz veg. stock
1 bay leaf
About 12 oz. potatoes boiled and then mashed with 4 tbsp milk and 1 tbsp butter for topping
Salt & Pepper to taste
Preheat oven to 400F.
Heat oil in a large wide bottomed pan. Fry the mince ground meat) at high temp. (will seem dry) but fat will come out of the meat. When browned drain over a large bowl through a strainer to catch all the juices. Keep meat to one side, but put juices back in the pan. Cook at high temperature for a minute or two reduce heat then add onions, carrots and celery cook until softened (about 10 minutes). Return the lamb to the pan with the tomato puree and Worcestershire Sauce. Add stock, water and bay leaf and simmer for about 10 minutes. Season with salt and pepper to taste. Transfer to a baking dish, top the pie with mashed potato and dot ith a little extra butter. Also a little grated cheddar cheese on top of mashed potato makes it nice and brown. Bake about 20-25 mins. until browned and bubbly.
============================================
Hopefully, these ideas will jump-start your own menu planning. Let us know what you end up fixing for what will be a very special birthday meal.
I'm not sure if the Facebook [public] links will work, so if they don't, please at least give me an "A" for effort.
FULL ENGLISH
If you can get your hands on some proper bacon, sausages and baked beans from a local British shop (Amazon sells Heinz baked beans), a Full English is about the easiest British meal you could make - and what better to go with a bracing cup of builder's, eh? My husband used to love it when I cooked this for him when we lived in the States. Now, of course, we can just go to the tearoom around the corner at Runnymede and order one for £4 - and no washing up for me!
GAMMON, EGG & CHIPS
I know you can't get Gammon over there, but I used to just buy a nice, thick piece of what they called ham steak as a substitute. I would use frozen 'steak fries' because they were the closest thing I could find to a proper chip.
CORNISH PASTIES
I used to make him 'Cornish' Pasties, as well. Dead easy (using prepared pie crust) , but the prep is a bit time consuming. Step-by-step tutorial pics (from my very own kitchen!) here
Just delicious and you don't really need a 'recipe' per se. As long as you know the ingredients (I used rutabaga in lieu of swede) you can just gauge the amounts and stuff your pasty as much or as little as you like. Secret is to chop everything up as small as possible for quick cooking within the pastry shell.
SCOTCH EGGS
A bit fidly as well, but very, very tasty! I used Delia's recipe but obviously they're all about the same. Step-by-step tutorial pics (from my very own kitchen!) here. I think I had the oil a tad too high and they browned more than I wanted, but they were still really good.
VICTORIA SPONGE
Wouldn't this be a nice birthday cake for your brother? Again, I used Delia's recipe, and step-by-step tutorial pics (from my very own kitchen!) here.
'AS TIME GOES BY' CUSTARD TART
My British expat friend Barbara used to run a tearoom in Connecticut (and later a British food shop in Orlando). This is the recipe she used in her tearoom. I made it once. Very easy and very, very tasty:
‘As Time Goes By' Custard Tart
1 and 1/2 cups milk
2 eggs
2 and 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
Knob of butter
Pinch of salt
Grated nutmeg
Heat oven to 400 deg F.
Warm milk. Beat eggs, sugar, salt and vanilla together.
Pour milk into egg mixture, stirring while pouring.
Pour mixture into pastry shell. Cut butter into little pieces and place over top.
Sprinkle generously with grated nutmeg.
Bake in oven for 15 minutes, reduce temperature to 325 deg F and bake a further 30-40 minutes or until custard has set. Remove from oven and cool. Serve warm or cold.
SHEPHERD'S OR COTTAGE PIE1 and 1/2 cups milk
2 eggs
2 and 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
Knob of butter
Pinch of salt
Grated nutmeg
Heat oven to 400 deg F.
Warm milk. Beat eggs, sugar, salt and vanilla together.
Pour milk into egg mixture, stirring while pouring.
Pour mixture into pastry shell. Cut butter into little pieces and place over top.
Sprinkle generously with grated nutmeg.
Bake in oven for 15 minutes, reduce temperature to 325 deg F and bake a further 30-40 minutes or until custard has set. Remove from oven and cool. Serve warm or cold.
Another recipe from a different British expat friend of mine who lives in Arizona. I have not personally tried this recipe. I used to cheat and buy the Coleman's Cottage (or Shepherd's) Pie mix from Publix (you can also buy from Amazon) and always used that for my pies - with great success. But this recipe sounds good.
Don't know how easy it is for you to find mince lamb where you live, so a Cottage Pie might prove easiest. (It would certainly be cheaper - I always found lamb to be quite expensive in the states.)
SHEPHERDS/COTTAGE PIE
SERVES 4
1 tsp oil
1 lb 10 oz minced lamb (or ground beef)
1 medium onion finely chopped
2 medium carrots, diced
1 stick celery chopped
1 tsp. tomato puree
1 tbsp. Worcestershire Sauce
3 1/2 oz veg. stock
1 bay leaf
About 12 oz. potatoes boiled and then mashed with 4 tbsp milk and 1 tbsp butter for topping
Salt & Pepper to taste
Preheat oven to 400F.
Heat oil in a large wide bottomed pan. Fry the mince ground meat) at high temp. (will seem dry) but fat will come out of the meat. When browned drain over a large bowl through a strainer to catch all the juices. Keep meat to one side, but put juices back in the pan. Cook at high temperature for a minute or two reduce heat then add onions, carrots and celery cook until softened (about 10 minutes). Return the lamb to the pan with the tomato puree and Worcestershire Sauce. Add stock, water and bay leaf and simmer for about 10 minutes. Season with salt and pepper to taste. Transfer to a baking dish, top the pie with mashed potato and dot ith a little extra butter. Also a little grated cheddar cheese on top of mashed potato makes it nice and brown. Bake about 20-25 mins. until browned and bubbly.
============================================
It's just not the same when you are on your own.
#2417
BE Enthusiast
Joined: Sep 2010
Posts: 681
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
No Rodney, not a chef or cook really, just someone whose gran and mum took some time preparing food with my help (or hindrance). And a mum with boys who always had hollow legs when they were teenagers, but have grown up and showed me a thing or 2 now that they make some wonderful dishes themselves.
As barbs link showed blancmange is just like custard too, and mum used to also make junket, semolina, and also tapioca pudding, now you have me drooling thinking of summer pudding, another simple dessert.
You line a pudding bowl with crustless slices of bread, it is then filled with a berry mix that has been added to a syrup and allowed to cool, the top is covered with another slice or 2 of the bread, and pressed by putting a tin on a plate or saucer to make the berry juices soak right through the bread. It is served cold by turning out on to a plate and adding a dob of cream.
Wonderful flavours....
#2419
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Oh HUGE congrats to you both, I am soooo happy for you, I do love happy endings and true love stories..
#2420
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Hey Barb, you go into any restaurant in Vegas ---- or as far as I know everywhere in USA and order a stack (3) pancakes its always served with butter and syrup, a lot of people have a side of bacon with them, but a couple of nice runny eggs on the side really compleat this super high colostral and fattening breakfast Hmmmm Lovely Jubbly, you just plonk the eggs on the pancakes,
the pancake mix were talking about is by aunt jerimiha http://www.auntjemima.com/
or theres many other brands, its buttermilk pancake mix, it comes in a box or packet and you just follow directions and put the required amount of mix in a bowl and add the water and mix it up, thats the instant type --- or you can buy the old fashioned mix where you add an egg plus a little milk I think,
You heat a skillet drop a very small drop of veg oil in then put in a couple or 3 desert spoons for each pancake of the prepared mix, cook a few minutes each side --- turning only once when they start to bubble ---- and when there golden brown you serve,
the pancake mix were talking about is by aunt jerimiha http://www.auntjemima.com/
or theres many other brands, its buttermilk pancake mix, it comes in a box or packet and you just follow directions and put the required amount of mix in a bowl and add the water and mix it up, thats the instant type --- or you can buy the old fashioned mix where you add an egg plus a little milk I think,
You heat a skillet drop a very small drop of veg oil in then put in a couple or 3 desert spoons for each pancake of the prepared mix, cook a few minutes each side --- turning only once when they start to bubble ---- and when there golden brown you serve,
Last edited by Pollyana; Jul 23rd 2011 at 1:39 pm. Reason: trying to correctly attribute the quotes
#2421
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Here's something quick & easy if anyone fancies a sweet treat, hubby's Jam Pudding:
4 oz. self raising flour
2 oz. sugar
2 oz. vegetable suet (we use the lite stuff)
1 egg
4-6 Tablespoons milk
4 Tablespoons jam, your choice (T & L golden syrup is good too)
Mix dry ingredients along with egg & sufficient milk to make a sticky mixture. Spoon jam or syrup into 2-Pt. microwave safe pudding dish, pour above mixture on top. Microwave on high power 5 minutes (750 watt oven, 30 seconds less for more powerful unit). Check with knife or toothpick - pudding is done when it comes out clean. Place a dinner plate on top of the pudding dish & flip, leave dish for approx. 1 minute before removing - careful this is hot!! Serve with hot custard - its yummy!
4 oz. self raising flour
2 oz. sugar
2 oz. vegetable suet (we use the lite stuff)
1 egg
4-6 Tablespoons milk
4 Tablespoons jam, your choice (T & L golden syrup is good too)
Mix dry ingredients along with egg & sufficient milk to make a sticky mixture. Spoon jam or syrup into 2-Pt. microwave safe pudding dish, pour above mixture on top. Microwave on high power 5 minutes (750 watt oven, 30 seconds less for more powerful unit). Check with knife or toothpick - pudding is done when it comes out clean. Place a dinner plate on top of the pudding dish & flip, leave dish for approx. 1 minute before removing - careful this is hot!! Serve with hot custard - its yummy!
#2422
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Shepherd's Pie is always a good recipe because you don't need any special English ingredients. (Tip: put a layer of raw onions on top of the meat before you put the mashed potato on top. It adds so much!)
Or a pie or pasty would be another good idea - cornish pasty, meat and potato pie etc. I don't have recipes for any of this because I'm a veggie but if you google 'british recipes,' I bet you'll find a lot of ideas.
I made Homity Pie for my husband recently and now he is hooked.
I don't know how to make trifle, but what about a good old pudding like sticky toffee pudding?
Or a pie or pasty would be another good idea - cornish pasty, meat and potato pie etc. I don't have recipes for any of this because I'm a veggie but if you google 'british recipes,' I bet you'll find a lot of ideas.
I made Homity Pie for my husband recently and now he is hooked.
I don't know how to make trifle, but what about a good old pudding like sticky toffee pudding?
#2423
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
That must be blancmange you are talking about.
http://www.mysupermarket.co.uk/sains...wder_105g.html
http://www.mysupermarket.co.uk/sains...wder_105g.html
and it seems like Sainsbury's is the only store that sales it, Ill check my local Sainsbury stores here in Pompey,
#2424
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
No that should be fine - that's 425 here and that's what I cook mine at. I like to put some cheese on the top too but some people say that's not real Shepherd's pie. Maybe not, but it tastes good! The cheese is usually bubbly and melted within about 25 minutes.
#2425
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
I remember I used to go into El-Cortez casino down town and they always had those 99c breakfasts like sausage or bacon & 2 eggs & hash browns & toast & jam, --- or a stack of pancakes, syrup, and two eggs, and coffee was 25c extra, you can still get good breakfasts for say $3.50 though,
Arizona Charlies west and eastside both still have a nice steak & eggs & hashbrowns for $2.49 coffee 50c.
Remember years ago when the boardwalk casino closed down and demolished on the Strip, I was very sad really cause I used to work right across the street from there at the Polo Towers timeshare resort, and on my break I often went over there and bought that lovely big strawberry shortcake with lashings of whipped cream on top, 97c each Hmmm and they also had lots of food specials,
Vegas still has good deals on food in restaurants and casinos but you just have to know where to go, I always think a good rule of thumb is to stay off the strip, meals and buffets are sooooo expensive there,
For a buffet I always preferred the Suncoast casino for dinner, it was just a short hop from where both of us used to live, me at the Lakes, and you I think Summerlin,
Take care Jackie and again good luck, and live long and prosper!!!
Not too many days now and your be on that big bird in the sky again,
Rodney.
Last edited by Pollyana; Jul 23rd 2011 at 1:40 pm. Reason: trying to correctly attribute the quotes
#2426
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Here's something quick & easy if anyone fancies a sweet treat, hubby's Jam Pudding:
4 oz. self raising flour
2 oz. sugar
2 oz. vegetable suet (we use the lite stuff)
1 egg
4-6 Tablespoons milk
4 Tablespoons jam, your choice (T & L golden syrup is good too)
Mix dry ingredients along with egg & sufficient milk to make a sticky mixture. Spoon jam or syrup into 2-Pt. microwave safe pudding dish, pour above mixture on top. Microwave on high power 5 minutes (750 watt oven, 30 seconds less for more powerful unit). Check with knife or toothpick - pudding is done when it comes out clean. Place a dinner plate on top of the pudding dish & flip, leave dish for approx. 1 minute before removing - careful this is hot!! Serve with hot custard - its yummy!
4 oz. self raising flour
2 oz. sugar
2 oz. vegetable suet (we use the lite stuff)
1 egg
4-6 Tablespoons milk
4 Tablespoons jam, your choice (T & L golden syrup is good too)
Mix dry ingredients along with egg & sufficient milk to make a sticky mixture. Spoon jam or syrup into 2-Pt. microwave safe pudding dish, pour above mixture on top. Microwave on high power 5 minutes (750 watt oven, 30 seconds less for more powerful unit). Check with knife or toothpick - pudding is done when it comes out clean. Place a dinner plate on top of the pudding dish & flip, leave dish for approx. 1 minute before removing - careful this is hot!! Serve with hot custard - its yummy!
#2427
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
FWIW, here's some ideas. I know that when we lived in the States, my husband just loved it whenever I would TRY to cook British for him, so I'm happy to share my thoughts/ideas/pictures. I think it's a beautiful thing for you to want to do this for your brother.
I'm not sure if the Facebook [public] links will work, so if they don't, please at least give me an "A" for effort.
FULL ENGLISH
If you can get your hands on some proper bacon, sausages and baked beans from a local British shop (Amazon sells Heinz baked beans), a Full English is about the easiest British meal you could make - and what better to go with a bracing cup of builder's, eh? My husband used to love it when I cooked this for him when we lived in the States. Now, of course, we can just go to the tearoom around the corner at Runnymede and order one for £4 - and no washing up for me!
GAMMON, EGG & CHIPS
I know you can't get Gammon over there, but I used to just buy a nice, thick piece of what they called ham steak as a substitute. I would use frozen 'steak fries' because they were the closest thing I could find to a proper chip.
CORNISH PASTIES
I used to make him 'Cornish' Pasties, as well. Dead easy (using prepared pie crust) , but the prep is a bit time consuming. Step-by-step tutorial pics (from my very own kitchen!) here
Just delicious and you don't really need a 'recipe' per se. As long as you know the ingredients (I used rutabaga in lieu of swede) you can just gauge the amounts and stuff your pasty as much or as little as you like. Secret is to chop everything up as small as possible for quick cooking within the pastry shell.
SCOTCH EGGS
A bit fidly as well, but very, very tasty! I used Delia's recipe but obviously they're all about the same. Step-by-step tutorial pics (from my very own kitchen!) here. I think I had the oil a tad too high and they browned more than I wanted, but they were still really good.
VICTORIA SPONGE
Wouldn't this be a nice birthday cake for your brother? Again, I used Delia's recipe, and step-by-step tutorial pics (from my very own kitchen!) here.
'AS TIME GOES BY' CUSTARD TART
My British expat friend Barbara used to run a tearoom in Connecticut (and later a British food shop in Orlando). This is the recipe she used in her tearoom. I made it once. Very easy and very, very tasty:
Another recipe from a different British expat friend of mine who lives in Arizona. I have not personally tried this recipe. I used to cheat and buy the Coleman's Cottage (or Shepherd's) Pie mix from Publix (you can also buy from Amazon) and always used that for my pies - with great success. But this recipe sounds good.
Don't know how easy it is for you to find mince lamb where you live, so a Cottage Pie might prove easiest. (It would certainly be cheaper - I always found lamb to be quite expensive in the states.)
[F New Roman]SHEPHERDS/COTTAGE PIE
SERVES 4
1 tsp oil
1 lb 10 oz minced lamb (or ground beef)
1 medium onion finely chopped
2 medium carrots, diced
1 stick celery chopped
1 tsp. tomato puree
1 tbsp. Worcestershire Sauce
3 1/2 oz veg. stock
1 bay leaf
About 12 oz. potatoes boiled and then mashed with 4 tbsp milk and 1 tbsp butter for topping
Salt & Pepper to taste
Preheat oven to 400F.
Heat oil in a large wide bottomed pan. Fry the mince ground meat) at high temp. (will seem dry) but fat will come out of the meat. When browned drain over a large bowl through a strainer to catch all the juices. Keep meat to one side, but put juices back in the pan. Cook at high temperature for a minute or two reduce heat then add onions, carrots and celery cook until softened (about 10 minutes). Return the lamb to the pan with the tomato puree and Worcestershire Sauce. Add stock, water and bay leaf and simmer for about 10 minutes. Season with salt and pepper to taste. Transfer to a baking dish, top the pie with mashed potato and dot ith a little extra butter. Also a little grated cheddar cheese on top of mashed potato makes it nice and brown. Bake about 20-25 mins. until browned and bubbly.
============================================
[/FONT]Hopefully, these ideas will jump-start your own menu planning. Let us know what you end up fixing for what will be a very special birthday meal.
I'm not sure if the Facebook [public] links will work, so if they don't, please at least give me an "A" for effort.
FULL ENGLISH
If you can get your hands on some proper bacon, sausages and baked beans from a local British shop (Amazon sells Heinz baked beans), a Full English is about the easiest British meal you could make - and what better to go with a bracing cup of builder's, eh? My husband used to love it when I cooked this for him when we lived in the States. Now, of course, we can just go to the tearoom around the corner at Runnymede and order one for £4 - and no washing up for me!
GAMMON, EGG & CHIPS
I know you can't get Gammon over there, but I used to just buy a nice, thick piece of what they called ham steak as a substitute. I would use frozen 'steak fries' because they were the closest thing I could find to a proper chip.
CORNISH PASTIES
I used to make him 'Cornish' Pasties, as well. Dead easy (using prepared pie crust) , but the prep is a bit time consuming. Step-by-step tutorial pics (from my very own kitchen!) here
Just delicious and you don't really need a 'recipe' per se. As long as you know the ingredients (I used rutabaga in lieu of swede) you can just gauge the amounts and stuff your pasty as much or as little as you like. Secret is to chop everything up as small as possible for quick cooking within the pastry shell.
SCOTCH EGGS
A bit fidly as well, but very, very tasty! I used Delia's recipe but obviously they're all about the same. Step-by-step tutorial pics (from my very own kitchen!) here. I think I had the oil a tad too high and they browned more than I wanted, but they were still really good.
VICTORIA SPONGE
Wouldn't this be a nice birthday cake for your brother? Again, I used Delia's recipe, and step-by-step tutorial pics (from my very own kitchen!) here.
'AS TIME GOES BY' CUSTARD TART
My British expat friend Barbara used to run a tearoom in Connecticut (and later a British food shop in Orlando). This is the recipe she used in her tearoom. I made it once. Very easy and very, very tasty:
[F Time Goes By' Custard Tart[/FONT]
[F 1 and 1/2 cups milk[/SIZE][/FONT]
[F 2 eggs[/SIZE][/FONT]
[F 2 and 1/2 tablespoons granulated sugar[/SIZE][/FONT]
[F 1 teaspoon vanilla extract[/SIZE][/FONT]
[F Knob of butter[/SIZE][/FONT]
[F Pinch of salt[/SIZE][/FONT]
[F Grated nutmeg[/SIZE][/FONT]
[F Heat oven to 400 deg F.[/SIZE][/FONT]
[F Warm milk. Beat eggs, sugar, salt and vanilla together.[/SIZE][/FONT]
[F Pour milk into egg mixture, stirring while pouring.[/SIZE][/FONT]
[F Pour mixture into pastry shell. Cut butter into little pieces and place over top.[/SIZE][/FONT]
[F Sprinkle generously with grated nutmeg.[/SIZE][/FONT]
[F Bake in oven for 15 minutes, reduce temperature to 325 deg F and bake a further 30-40 minutes or until custard has set. Remove from oven and cool.[/SIZE] Serve warm or cold.[/FONT]
SHEPHERD'S OR COTTAGE PIE[F 1 and 1/2 cups milk[/SIZE][/FONT]
[F 2 eggs[/SIZE][/FONT]
[F 2 and 1/2 tablespoons granulated sugar[/SIZE][/FONT]
[F 1 teaspoon vanilla extract[/SIZE][/FONT]
[F Knob of butter[/SIZE][/FONT]
[F Pinch of salt[/SIZE][/FONT]
[F Grated nutmeg[/SIZE][/FONT]
[F Heat oven to 400 deg F.[/SIZE][/FONT]
[F Warm milk. Beat eggs, sugar, salt and vanilla together.[/SIZE][/FONT]
[F Pour milk into egg mixture, stirring while pouring.[/SIZE][/FONT]
[F Pour mixture into pastry shell. Cut butter into little pieces and place over top.[/SIZE][/FONT]
[F Sprinkle generously with grated nutmeg.[/SIZE][/FONT]
[F Bake in oven for 15 minutes, reduce temperature to 325 deg F and bake a further 30-40 minutes or until custard has set. Remove from oven and cool.[/SIZE] Serve warm or cold.[/FONT]
Another recipe from a different British expat friend of mine who lives in Arizona. I have not personally tried this recipe. I used to cheat and buy the Coleman's Cottage (or Shepherd's) Pie mix from Publix (you can also buy from Amazon) and always used that for my pies - with great success. But this recipe sounds good.
Don't know how easy it is for you to find mince lamb where you live, so a Cottage Pie might prove easiest. (It would certainly be cheaper - I always found lamb to be quite expensive in the states.)
[F New Roman]SHEPHERDS/COTTAGE PIE
SERVES 4
1 tsp oil
1 lb 10 oz minced lamb (or ground beef)
1 medium onion finely chopped
2 medium carrots, diced
1 stick celery chopped
1 tsp. tomato puree
1 tbsp. Worcestershire Sauce
3 1/2 oz veg. stock
1 bay leaf
About 12 oz. potatoes boiled and then mashed with 4 tbsp milk and 1 tbsp butter for topping
Salt & Pepper to taste
Preheat oven to 400F.
Heat oil in a large wide bottomed pan. Fry the mince ground meat) at high temp. (will seem dry) but fat will come out of the meat. When browned drain over a large bowl through a strainer to catch all the juices. Keep meat to one side, but put juices back in the pan. Cook at high temperature for a minute or two reduce heat then add onions, carrots and celery cook until softened (about 10 minutes). Return the lamb to the pan with the tomato puree and Worcestershire Sauce. Add stock, water and bay leaf and simmer for about 10 minutes. Season with salt and pepper to taste. Transfer to a baking dish, top the pie with mashed potato and dot ith a little extra butter. Also a little grated cheddar cheese on top of mashed potato makes it nice and brown. Bake about 20-25 mins. until browned and bubbly.
============================================
[/FONT]
Rodney. ps and your pasties recipe looks great too --- I must try that one day also.
Last edited by jasper123; Jul 16th 2011 at 7:26 pm. Reason: add a PS
#2428
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Hey guys we have a great Recipe Thread in The Lounge Forum...please feel free to add your recipes to it.
#2429
BE Forum Addict
Joined: Aug 2009
Location: Back home now in my home town in England U.K. after 36 years in U.S. now retired and loving it,
Posts: 3,208
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Hey guys we have a great Recipe Thread in The Lounge Forum...please feel free to add your recipes to it.
#2430
Re: OVER 50's & 60's Chit-Chat & Daily Catch-Up Thread
Jackie and Rodney and even Sally ()
I have a new singer I LOVE so much he is sooo not my type however LOL, but I was thinking about Las Vegas and what it has meant or still means to you when I was watching his youtube video tonight (you guys might even recognise the casino!!).........for me PERSONALLY this looks like a great place to visit, to hang out with friends and to have a laugh, but hey my soul would still be in those winding English country lanes and the beautiful greeness of it all, and I would so NOT feel in my comfort zone living there........
http://www.youtube.com/watch?v=2jcezrzcqns
I do believe I am way more English than I believed I was even though I have picked up the Aussie twang along the way........
I have a new singer I LOVE so much he is sooo not my type however LOL, but I was thinking about Las Vegas and what it has meant or still means to you when I was watching his youtube video tonight (you guys might even recognise the casino!!).........for me PERSONALLY this looks like a great place to visit, to hang out with friends and to have a laugh, but hey my soul would still be in those winding English country lanes and the beautiful greeness of it all, and I would so NOT feel in my comfort zone living there........
http://www.youtube.com/watch?v=2jcezrzcqns
I do believe I am way more English than I believed I was even though I have picked up the Aussie twang along the way........
Last edited by Pollyana; Jul 23rd 2011 at 1:38 pm. Reason: Trying to fix the quotes