84 Cookbooks Various Authors, no duplicates see list
1 mar 16 @ 4:06 pm
9 apr 14 @ 7:31 am
Easter at time for
Hot Cross Buns, Easter Eggs, Daffodils & Summer Dresses.
However, it is also a Christian
Festival which celbrates the resurrection of Jesus Christ.
Although this website is dedicated to just Cookbooks,
you can find books on religion
on our sister site.
These days Hot Cross Buns and Easter Eggs have been available in the shops since Christmas.
I think it is a shame, as by the time Easter gets here, it's lost some of its meaning for me.
I think of my family
at Easter roast chicken/turkey and simnel cake. Piping hot cross buns, dripping with butter. Egg rolling
and egg hunts and lots and lots of gorgeous chocolate. We are currently listing a job lot of chocolate books
, but if you want just one or two, let us know.
We have been invited for Easter Sunday lunch this year.
With rib roast on the menu with all the trimmings. My husband is a great cook, but it will be a treat for us to
be waited on and I know that the meal will be exceptional as the hosts are great cooks too.
to take as a guest. Well I thought that I might take a batch of Easter biscuits, tied in ribbon for the coffee
part of the meal, in place of an egg. I might well be tempted to ice some in egg shapes too.
Valentine's Day - 14th February
Now Christmas is over, the Tax man paid, it's time to think once more of Romance.
1 feb 14 @ 3:37 pm
Soon it will be
Valentines Day. Where did the link between Valentine and Chocolate come.
St. Valentine of Rome was said to
have been imprisoned for performing marriages for soldiers who were forbidden to marry and for ministering to Christians persecuted
by the Roman Empire. According to Legend he healed the daughter of his jailer and before his execution sent
her a letter signed Your Valentine.
The first mention of Valentine's Day was believed to have been by Chaucer in
1300's in his poem, although it was believed that the date he referre dto was May 3.
would give gifts of roses to their loved ones, although sugar was expensive and scarce, so confectionary was not yet given
as a gift.
Chocolate was brought back from America by Christopher Columbus who enjoyed it brought it back as a
tribute to Queen Isabella of Spain and its rumoured aphrodiciacal qualities soon spread. The Aztecs refered
to chocolate as the food of the gods and Aztec ruler, Montezuma thought it was an aphrodisiac (Modern science has since
linked the chemical phenylethylamine it contains to the feeling of attratration, pleasure and excitement).
It was in the Victorian era the notion of love and romance and the giving of gifts spiraled and in the 1800's Cadbury brothers
produced the first heart shaped box for chocolates, starting a new trend.
Seville Orange Marmalade
11 jan 14 @ 6:15 pm
We finally found some Seville oranges, although we had to go on the web to find a local shop who stocked them just 6 miles
away. Ironically, the following day we did find them in Waitrose.
The best method I found
for making the marmalade, was to boil the fruit whole the previous day, much less arm aching juicing this way.
Covered the fruit with water and simmered for 3 hours (12 oranges and 2 lemons), with a tight fitting lid, or
if you don't have a large lid you can use double foil, so you don't loose any from evaporation. Do check to make
sure that it hasn't boiled dry.
Next day remove the fruit. Don't discard the poaching juice this is
required for the marmalade.
Cut fruit in half and scoop out the flesh into another pan.
Bring the flesh
and pips to the Boil and then simer for half and hour. Pust a sieve, lined with muslin' over the pan
containing the poaching liquid. The tie the muslin bundle to the handle of the preserving pan to drip into the poaching
Meanwhile, discard the lemon skins and slice the orange skins up by cutting in half again (now in quarters)
and then into shred slices. Make a chunky or thin as you like it. Keep these on a separate dish for the
moment and pour any remaining juice into the poaching liquid.
Squeeze the muslin bag into the poaching liquid,
by putting two wooden spoon handles together through the knotted muslin and twisting in opposite directions until you have
got nearly all the juice out. Discard pulp.
Measure the liquid, you should have 4 pints at this
point. If not then add water to make up to that amount.
Put at least 6/7 jars in the oven on Gas
mark 1 or 140 C to warm, upside down or on their sides.
Put the lids, and funnel and ladel in a pan to boil for
at least 10 mins in some boiling water to sterilize.
Now add the peel to the 4 pints of juice and bring to the
boil, then add 4lb of warm sugar. I used a mix of pectin added granulated and ordinary granulated sugar.
Stir constantly until the sugar has disolved and then boil for 15 mins.
After this time test a small amount on
a plate which has been in the freezer for at least two minutes. Return plate to the freezer for two minutes and
push finger along liquid, if a rippled skin forms then the marmalade is ready to bottle. (if you're not sure it's got a skin,
keep going, it will be obvious).
It took me 55 mins to get to this stage, but it is wise to test every 5 mins, especially
if you use all pectin added sugar. I left my pan on the stove still bubbling whilst waiting for the plate to come
out of the freezer, but when it got close to nearly being set I tested ever 2 mins.
NOTE: the marmalade or jam
will have lots of tiny bubbles before it reaches this stage, and they get bigger and more gloopy the nearer to setting it
If you are still not sure it's set, then cover the pan and leave until the next day in the pan.
If not set then bring to the boil for a further 3 mins and leave again to the next day. I did this with
some Quince Jam over a period of 4 days and it was perfect. The reason for doing Quince this way, is that
it intesifies the colour.
3 dec 13 @ 3:32 pm
Recipe for MEDLARAPRICOTGINGERCAKE courtesy of Recipe
3 dec 13 @ 10:54 am
I found the best way to prepare the bletted Medlarsis to run a sharp knife round the outside of the bottom frill of the
fruit, then on the stalk end run knife round the stalk base, then push through from thie stalk and out pops the whole core,
with the 5 large pips/stones. Then peel the skin carefully as you would a mushroom, this should leave the whole fruit
shape, if you are careful.
We had a medlar each for pudding last night with a scoop of vanilla ice cream pushed
into centre where the core had been removed and a drizzle of maple syrup, but will try honey next as the maple flavour was
3 dec 13 @ 10:46 am
Just found a wonderful lot of recipes on http://www.comfortablyhungry.com/?p=724f
for Medlar, ginger,apricot
cake, then I am going to try the one with macadamia nuts, but didn't have any in local shop today
Just uploaded another 65 cookery book titles.
13 sep 13 @ 2:56 pm
Another 65 titles have been added to our cookbooks, to our almost 4,000 books.
Just as we almost get there we
sell a few, so don't quite make it.
We have photographs of just a few for your interest.
Chocolate Madeleines. Mmmmmmmmm
31 jul 13 @ 4:34 pm
Found in Vintage Wife and Home magazine, from an advertisement for cadbury's Bournville Cocoa.
2 oz of castor sugar
2 oz flour, vanilla flavouring
3/4 oz Bournville cocoa
oz margarine and a pinch of salt
Method: Grease Dariole moulds (approximately nine). Whisk eggs and
sugar until thick and foamy. Lightly fold in sifted flour, cocoa, and salt, alternately with the melted fat. Quickly
half fill up moulds and bake in a hot oven 425°F for approx. 11 minutes. Turn on to a wire tray to cool. Decorate
by coating with a little melted jam and rolling in desiccated coconut and grated chocolate.
Website Updated library of Alan Davidson / Henrietta Green plus more
1 apr 13 @ 4:28 pm
We've just fully updated our website
due to the recent acquisition of a large number of
cookery and food related books from the libraries of
both Alan Davidson
and Henrietta Green.
- On our HOME page; we've added a "Special Cookery
Book 2013" downloadable pdf file, which includes small photos of all the cookery books listed [alphabeticaly by author].
- Don't miss out on the sub-catagories, which you can view by hovering over the list on
the site map top-left.
- Our Blog has a recipe for English Madeline's as well as
photographs of cakes I've recently made for recent family occasions.
- Our New Listings
has photographs of some of our books, if you don't see a photograph please email us requesting one.
- Hover over or click "Cookbooks" to see all our Site map and Cookery sub-catagories.
Recipe for English Madelines.
31 mar 13 @ 10:32 am
Mum's Madelines [pictured opposite]
3 Large Eggs (weigh eggs as following ingredients should equal their weight)
Soft Margarine or butter
Few drops of vanilla essence.
Strawberry or Raspberry
These are English Madelines and special tins have been
used for this recipe (or Cupcake paper cases if not available)
can use an electric mixer for this, or by hand if desired.
First of all put a small greaseproof disc at
the bottom of each tin and another strip around insides, sticking it tight to the tin with butter, or margarine [if not using
paper cases] and regrease the paper, once inside.
Pre-heat oven to 160 centigrade. Cooking time 15 to 20
mins, or until pale golden and springey to the touch.
Cream/Whisk together sugar and fat, until pale colour.
Add eggs one at a time, together with tablespoon of the flour,
[this stops eggs from curdling]
Add Vanilla essence.
Pur the mix in the tin/cases, but only fill to 3/4.
Put into preheated oven 15
to 20 mins.
Once springey to the touch and slightly shrunk from edge of tin, leave to cool in tin on rack for 5
If you haven't lined the sides of the tins, you will need a thin knife to run round the edge of tin and shake
out carefully. This bit is a bit trickey.
Heat the jam in a pan slowly. You can
add a small amount of water if you want them less sweet, but for those pictured, I have used the jam neat.
Put the jam
in a plate and roll the madelines in the plate, holding them by the top and the bottom to coat the sides, you may need to also
use a brush if necessary. Put them on a rack and then brush some of the jam on the top.
Put the desicated
coconut in a plate and roll the madelines in to cover sides only not the top.
Put a little more jam on the top sufficient
to stick a halved glace cherry.
Then sprinkle a little more coconut around the cherry to complete.
Put the madelines
in paper cases to serve if desired.
If you are using the paper cases to cook the madelines, then you will
need to take them out of the cases and disgard, and turn them upside down and put into new cases.
you enjoy this recipe, which was my mother's. You can use the same ingredients, to make a fool proof victoria
sandwich. Dividing the mixture between 2 tins. Make sure you grease and flour the tin in
the same way, using a greaseproof circle at the bottom of each one. I'm fortunate to have a tin with
a bar that removes the cake from the tin, but I still grease and flour them well.
3 aug 12 @ 8:34 am
Watched this programme last night with great interest. Will they achieve their goal.