tag:blogger.com,1999:blog-121418242024-03-24T05:09:44.243+11:00just like grandma used to makea collection of vintage recipes ~ passed down from both my grandmas and some from ladies who have passed through my life....food that warms you to the soul & takes you back to times pastMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-12141824.post-1147678565750537232006-05-15T17:28:00.000+10:002006-05-15T17:36:05.760+10:00persimmon chutney6 large ripe persimmons<br />1 small onion<br />1 chilli<br />1 tsp. mustard seeds<br />1 tsp. celery seeds<br />13/ cup raisins<br />1/4 currants<br />1 tblsp. chopped mixed peel<br />1 tsp. chopped ginger<br />1 clove garlic crushed<br />1/2 tsp. each of cinnamon, nutmeg and allspice<br />1/3 cup sugar<br />1/3 cup brown vinegar<br />1/3 cup lemon juice<br /><br />chop onion and chilli. tie the mustard and celery seeds in a muslin bag. combine all ingredients, except persimmons , cover and stand overnight. Place mixture in a large saucepan and boil for 30 mins. add peeled persimmons and boil slowly until it thickens. Pour into hot sterilized jars. makes about a pint.Miss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com5tag:blogger.com,1999:blog-12141824.post-1141337880636775292006-03-03T09:10:00.000+11:002006-03-03T09:18:00.676+11:00nan silk's date loaf1 cup dates - chopped<br />1 cup lightly packed brown sugar<br />2 oz. butter<br />1 cup boiling water<br />1 3/4 cup SR flour<br />1 tsp. bicarb soda<br />2 tsps. vanilla<br /><br />Preheat oven to 180C (350F) - lightly grease loaf tin (approx. 25cm X 11cm)<br />melt butter over low heat and add water. place all dates, brown sugar in bowl. sift in flour and bicarb. pour the butter & water mix over and mix well with a wooden spoon. Add vanilla and mix through. Put mix in loaf tin and bake for approx 45 - 50 minsMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com1tag:blogger.com,1999:blog-12141824.post-1141105872325762472006-02-28T16:25:00.000+11:002006-02-28T16:51:12.336+11:00creamy chicken and vegetable pancakesPANCAKES<br />1 cup plain flour<br />2 eggs<br />1 cup milk - approx<br /><br />FILLING<br />3 chicken breast fillets<br />1 sprig parsley<br />1 small onion<br />1/2 cup each of water & dry white wine<br />3 black peppercorns<br />30g butter<br />1 1/2 tblsps. flour<br />1/2 cup cream<br />2 carrots<br />salt & pepper<br />15g butter extra<br /><br />TOPPING<br />60g cheddar cheese<br />1 tblsp. grated parmesan cheese<br /><br />sift flour into bowl, make well in centre. add eggs, work flour in from sides, gradually stir in enough milk to make a smooth batter. stand for 30 mins. make pancakes from this batter<br /><strong></strong><br /><strong>filling</strong>: place chicken in pan, add parsley, peppercorns, sliced onion, wine & water. simmer for 15mins. remove chicken from pan; cool; strain pan juices and reserve 2/3 cup. slice chicken finely; cut carrots into thin strips. melt butter in pan, stir in flour, then pan juices and cream. stir over low heat until sauce comes to boil, remove from heat. stir in salt and pepper. melt extra butter in pan, add carrots, stir over heat until tender. combine chicken, sauce & carrots, mix well<br />divide filling evenly between pancakes, roll up, place in ovenproof dish, sprinkle combined grated cheeses over pancakes. bake uncovered in moderately hot oven for 10 to 15mins.<br />serve with garden saladMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com0tag:blogger.com,1999:blog-12141824.post-1139630651293370422006-02-11T14:51:00.000+11:002006-02-11T15:04:11.316+11:00strawberry cream pie125g plain sweet biscuits<br />60g butter<br /><br />125g pkt. cream cheese<br />1/2 cup sugar<br />1 tsp. vanilla<br />3 eggs<br />1/2 cup cream<br />1/2 cup milk<br /><br />1 punnet strawberries<br />1/4 cup strawberry jam<br />1 tblsp. water<br /><br />grease deep 20cm cake pan and put two wide strips of baking paper over sides and bottom. cover the base of the tin with a circle of aluminium foil. preheat oven to moderately slow (160 - 170C)<br />crush biscuits finely and add melted butter, mix well. press biscuit base over base of tin. refrigerate while preparing filling.<br />beat cream cheese until soft and creamy, add sugar and beat well. add eggs one at a time, beating well after each addition. add the milk, cream and vanilla, beat until combined. pour mixture over biscuit base. cook in moderately slow oven for 45 mins or until custard has set. allow to cool, then refrigerate until well chilled. gently lift paper and remove cake from tin onto serving plate. Arrange hulled halved strawberries over top. stir jam and water over low heat until smooth. brush glaze over top of strawberries and serve with cream<br />*this pie has been a favourite of ours for about 15 years or so. I always like to serve it on my nan's cake stand - makes for vintage memories*<br />recipe comes from 'the women's weekly' cook bookMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com3tag:blogger.com,1999:blog-12141824.post-1139106504043247322006-02-05T13:26:00.000+11:002006-02-05T18:15:53.226+11:00comice pear cake175g butter<br />150 g vanilla flavoured sugar<br />2 egs<br />220g SR flour<br />pinch salt; 1/2 tsp. bicarb soda<br />1 tsp freshly grated nutmeg<br />140 ml soured cream<br />50g ground almonds<br />3-4 pears<br /><br />50 g butter *extra*<br />50g muscovado sugar<br />thickened cream<br /><br />grease & line a 20cm springform cake tin. preheat oven to 180C<br />sift together flour, bicarb and salt. Peel and slice pears, toss in lemon juice to prevent browning<br />cream butter & sugar. Beat in eggs. fold in half the flour, then the soured cream, grated zest of a lemon & almonds, then the remaining flour. spoon half of the cake mix into pan, top with half of the pears then the rest of the cake mixture. bake at 180C for 40mins.<br />meanwhile - heat together the extra butter, muscovado sugar and cream<br />take the cake from the oven, top with rest of pears and pour the warm mixture over the top. Return to the oven for approx 15 - 20 mins or until cooked.Miss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com0tag:blogger.com,1999:blog-12141824.post-1135392736278288292005-12-24T13:47:00.000+11:002005-12-24T13:52:16.286+11:00ms*robyn's trifle1 jam sponge roll<br />sherry (optional)<br />1 pkt. raspberry jelly<br />1 tin peaches<br />custard<br /><br />first of all make the jelly as per directions * chill til set.<br />I use a vintage pressed glass bowl for my trifle.<br />cut the sponge in to slices and line the base and sides with the cut sponge cake. Sprinkle with sherry. Drain the peaches and spread on top of sponge cake, then roughly chop jelly and spread on top of the peaches. Make custard according to packet directions and let cool. Once this is cool, pour ontop of the jelly and cover. Place in fridge to chill.<br />serve with cream if desiredMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com0tag:blogger.com,1999:blog-12141824.post-1135375175383351712005-12-24T08:53:00.000+11:002005-12-24T08:59:35.393+11:00Christmas fruit compote2 cups white grape juice<br />1/2 cup sugar<br />2 - 3" cinnamon sticks<br />4 whole cloves<br />3 medium firm pears, peeled & quartered<br />1 cup dried apricots<br />1 cup prunes<br />1/2 cup dried cranberries<br />1 large navel orange peeled and sectioned<br /><br />combine grape juice, 1 cup water, sugar, cinnamon stick & cloves in a saucepan. bring to the boile over medium heat. reduce to low; add pears, apricots, prunes, orange segments and cranberries. cover and simmer til fruit has softened - 15 to 20 mins. Let cool and place in air tight container til needed.<br /><br />serve either at room temp. or warm gently - serve with cream or yoghurt for breakfast or with pound cake and icecream for a yummy dessert.Miss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com1tag:blogger.com,1999:blog-12141824.post-1130631921238873172005-10-30T11:10:00.000+11:002005-10-30T11:25:21.250+11:00ms*robyn's Christmas fruitcake1 1/2kg fruit ( I mix my own)<br />1/2 cup brandy, whisky or rum<br />1 green apple<br />1 tblsp. honey or golden syrup<br />1 cup brown sugar<br />250g butter<br />4 eggs<br />1 1/2 cups plain flour<br />1/2 cup SR flour<br />1 tsp. mixed spice<br /><br />Place chopped mixed fruit in large basin add sherry; cover and soak for a week, stirring each day.<br /><br />first of all grease and line your tin(20cm square or 23cm round - both deep) - with 3 layers of greaseproof paper, greased between each layer; bringing the paper approx. 5cm above edge of tin. preheat oven to slow (140C) and melt the butter - cool<br /><br />add peeled and coarsley grate apple, honey, sugar and eggs; mix well with wooden spoon to break any clumps of fruit. add the cooled melted butter, sifted flours and spice. Mix thoroughly.<br /><br />place in cake tin, pushing cake mix well into corners with a spoon. Once the mix is all in the tin, I like to drop the tin gently to settle the mix into the tin, expelling air bubbles.<br /><br />Fold 5 sheets of newspaper to fit an oven tray and place cake tin onto the tray and bake in a slow oven for approx. 3 1/2 hours. Remove from oven and brush evenly with about 2 tblsps. of brandy. cover tightly with aluminium and wrap the whole thing in a towel to cool overnight . remove from tin and wrap in 3 layers of plastic wrap.<br /><br />I then like to wrap the cake in a vintage tea towel and tie with string before placing in the pantry to mature til Christmas time.Miss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com2tag:blogger.com,1999:blog-12141824.post-1129416591642932752005-10-16T08:43:00.000+10:002005-10-16T08:49:51.653+10:00lumberjack cake2 large granny smith apples; peeled & chopped finely<br />1 cup finely chopped seeded dates<br />1 tsp. bicarb soda<br />1 cup boiling water<br />125g butter<br />1 tsp vanilla essence<br />1 cup castor sugar<br />1 egg<br />1 1/2 cups plain flour<br /><br />TOPPING<br />60 g butter<br />1/2 cup firmly packed brown sugar<br />1/2 cup milk<br />2/3 cup shredded coconut<br /><br />Preheat oven to moderate. Grease 23cm square cake pan & line base with baking paper<br />Combine apple, dates, soda & water in a bowl; cover & stand for 10 mins<br />Beat butter, essence, sugar & egg in a small bowl with electric mixer til light and fluffy. Transfer mixture to a large bowl, stir in flour and apple mix. pour into prepared pan.<br />Bake in moderate oven 50mins; spread with topping, bake for further 20 mins. Stnad cake 5 mins; turn onto wire rack to cool.<br /><br />TOPPING<br />combine ingredients in small saucepan, stir over low heat until butter is melted and ingredients combined.Miss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com0tag:blogger.com,1999:blog-12141824.post-1115846675455396242005-05-12T07:05:00.000+10:002005-10-13T08:33:13.830+10:00moist orange cake155g soft butter<br />2 tsps. grated orange rind<br />2/3 cup castor sugar<br />3 eggs<br />1 cup self raising flour<br />1/4 cup milk<br /><br />ORANGE ICING<br />1 cup icing sugar<br />1 tsp. soft butter<br />1 tblsp. orange juice ( approx )<br /><br />grease a deep 20cm round cake tin; line base with paper<br />combine all ingredients in large bowl, beat on low speed with electric mixer until ingredients are combined. Increase speed to medium, beat for 3 mins. or until mixture is changed in colour and smooth. Spread into prepared tin. Bake in moderate (180C - 375F ) oven for about 45 mins. Stand 2 mins before turning onto wire cake rack to cool. Spread cold cake with icing.<br /><br />ORANGE ICING<br />sift icing sugar into small heatproof bowl,stir in butter and enough juice to make a stiff paste. Stir over hot water until icing is spreadableMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com2tag:blogger.com,1999:blog-12141824.post-1114350336173291582005-04-24T23:43:00.000+10:002005-10-13T08:32:43.256+10:00ANZAC biscuits1 cup each of plain flour, sugar, rolled oats and coconut<br />4 oz butter<br />1 tablespoon treacle (golden syrup)<br />2 tablespoons boiling water<br />1 teaspoon carbonate soda (add a little more water if mixture is too dry)<br /><br />Grease biscuit tray and pre heat oven to 180C. Combine dry ingredients. Melt together butter and golden syrup. Combine water and soda add to butter mixture. Mix butter mixture and dry ingredients. Drop teaspoons of mixture onto tray allowing room for spreading. Bake for 10-15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racksMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com1tag:blogger.com,1999:blog-12141824.post-1113636776464649372005-04-16T17:32:00.000+10:002005-10-13T08:29:42.603+10:00chocolate slice1 cup plain flour<br />1/2 cup white sugar<br />1 cup coconut<br />1 tblsp. cocoa<br />185g (6oz) butter<br />1/2 tsp. vanilla<br /><br />ICING<br />1 cup icing sugar<br />2 tblsp. cocoa<br />30g (1oz) butter<br />1 1/2 tblsp. hot water<br />coconut<br /><br />sift dry ingredients into bowl, add melted butter and vanilla. mix well. press over base of greased slice tin ( 28cm X 18cm ~ 11" X 7") bake in moderate oven 20 mins. cool in tin<br />ice with chocolate icing and cut into squares when icing has set<br /><br /><strong>chocolate icing </strong><br />sift icing sugar and cocoa into a small bowl. add melted butter and water. mix well until the icing is smooth and glossyMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com0tag:blogger.com,1999:blog-12141824.post-1113373220308987192005-04-13T15:57:00.000+10:002005-10-12T21:08:18.330+10:00grandma's famous meat loaf750 g (1 1/2lb) mince steak<br />1 tblsp. worcestershire sauce<br />1 cup fresh breadcrumbs<br />2 tblsp. tomato sauce<br />1/2 tsp salt ; pepper to taste<br />185g (60z) can evaporated milk<br />1 medium onion - chopped<br />1 egg - beaten<br /><br />GLAZE<br />1/2 tsp. dry mustard<br />1 tblsp. brown sugar<br />1/4 cup tomato sauce<br /><br />combine ingredients for glaze in a small bowl. set aside<br />mix together all remaining ingredients (mixture will be rather moist<br />press into greased loaf tin (20cm x 10cm : 8" x 4"). then turn upside down onto aluminium lined baking tray, leaving tin over loaf. Bake in moderate oven (180 deg. C) for 15 mins. Remove from oven and remove loaf tin. Brush meatloaf well with the glaze (do not replace loaf tin) and return to the oven and cook for a further 50 to 60 minsMiss Robynhttp://www.blogger.com/profile/15144002124919728056noreply@blogger.com0