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Russell's easy baked tinned potatoes recipe

Russell's easy baked tinned potatoes recipe

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  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes
  • Baked potato

Delicious potatoes, prepared in a few minutes, will compliment any meal, especially chicken or fish.

Yorkshire, England, UK

70 people made this

IngredientsServes: 2

  • 10g butter
  • 1 (400g) tin tinned new potatoes, drained
  • 1 tablespoon olive oil
  • 1 tablespoon rosemary
  • 1 teaspoon paprika
  • 1 teaspoon mild chilli powder (optional)
  • 5-6 grinds tropical mixed peppercorns

MethodPrep:3min ›Cook:40min ›Ready in:43min

  1. Preheat the oven to 200 C / Gas 6.
  2. Melt butter in a saucepan. Add all ingredients including butter to a suitably sized baking dish.
  3. Get your hands in and mix it all up and cover the potatoes on all sides.
  4. Bake for 40 minutes, turning 2-3 times.
  5. Serve! Simple! and simply gorgeous!

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

who would have thought tinned potatoes could taste soo good fab idea family loved them n great to have with midweek meals without all the peeling and boiling just great thanks will be a regular in our house now-28 Mar 2012

These are blooming good! No butter in mine, just olive oil and they were divine. :-)-05 Mar 2018

These were absolutely delicious. I used a dab of clover buttery spread as I have given up butter whilst dieting. I stick to 1000 calories a day and a large tin of cooked new potatoes is only 214 kcal. I put hot and sweet paprika in the herb mix, fresh black pepper, and reduced the oven time by 30 minutes. I served it with tinned tomatoes (90 kcal) and oven cooked Basa Fish Fillet with a lemon and herb batter (253 kcal.) This was a large meal and I added a splash of vinegar and sweet chilli dipping sauce. I am looking forward to the next time when I will use chicken. Thanks Russell.-26 Sep 2017

Tuck into our recipe guide to the tasty meals you can make in self-isolation

What’s lurking in the back of your cupboards? Could you feed your family with a two-year-old dusty tin of Spam and half a packet of pasta?

A few weeks ago, such questions seemed laughable the preserve of panickers and preppers predicting the apocalypse as the rest of us went about our normal lives.

But suddenly, the alarming spread of coronavirus — this week declared a global pandemic by the World Health Organisation — is very real indeed.

Sarah Rainey is pictured above with her ten-month-old son. If you — like most families — have a reasonably full freezer, sensibly stocked cupboards and odds and ends in the fridge, there really is no need to panic, even in the event of isolation

And as the threat of quarantine hangs over the UK, it’s hard not to turn your mind to what you would do in the event of a national lockdown.

As a mum to a ten-month-old, recently I’ve found myself waking in the night worrying about whether I should be stockpiling.

The Government insists there is ‘no need’ and campaigners have rightly warned that buying in bulk now simply deprives poorer families of their weekly essentials.

But as the virus spreads, it seems it is a case not of ‘if’ but ‘when’ we might all be confined to our homes for several weeks.

And as the threat of quarantine hangs over the UK, it’s hard not to turn your mind to what you would do in the event of a national lockdown. As a mum to a ten-month-old, recently I’ve found myself waking in the night worrying about whether I should be stockpiling. An Asda store in London is pictured above

Well, if you — like most families — have a reasonably full freezer, sensibly stocked cupboards and odds and ends in the fridge, there really is no need to panic, even in the event of isolation.

I have been astonished by the treasures I’ve found hidden at the back of my cupboards — from corned beef bought in error to a four-pack of Ambrosia rice — and the tasty tubs of leftovers that have been languishing in the freezer since last year, from chicken curry to a slab of Christmas pudding.

With a strict meal planner and inventive recipes, you and your family can eat healthily and happily for two weeks without a single trip to the shops.

Here are some surprisingly delicious dishes for you to try out . . .

Which supermarkets deliver in Cullen?

The online supermarket delivery service Cullen: it is convenient and great. Such a bag full of products such as Abahna Frangipani Orange Blossom Reed Diffuser Refill, Activia Breakfast Pot Honey Yogurt and perhaps Bottle Bag Cheers and still often offers from brands like Wall’s can be up to 13,1 kg. Make it yourself a little more easy. Make use of the online supermarket Cullen now. The service bring everything in the kitchen. You can select the time slot yourself. Wednesday morning at 11:30, tuesday afternoon to 14:30 or wednesday evening around 17:30, at work is also possible. Recently online: all you need to konw about Supermarket Delivery Sunderland

Online food shopping in Cullen
You like to buy online at e.g. Dixons It is just as easy: ordering your food online. Make sure you are logged in, searching for items like Garners Pickled Shallots and of course Eversfield Organic Back Bacon Smoked Dry Cured. Or click on a proposed category like Vitamins & Supplements or check the brand page from e.g. Seriously Strong. Fill your online shopping cart quickly and easily with groceries. The next step is to pick a time slot. You can easily make use of pay after delivery, you can pay with ATM card. Another possibility is Click and Collect. Try it out: buy groceries online and explore for example the Sainsbury’s supermarket delivery in Cullen.

Order online at the bakery and butcher
There are a considerable amount of bakeries in Cullen who make use of their own delivery service. Many different products like Bammy, the butcher will deliver you Pork. Through the greengrocer you can order Rosemary, and they deliver somtimes also Prune or Pumpkin at the supermarket delivery service Cullen. This has the great advantage: fresh groceries without fuss. The liquor from the city delivers tasty Hakutake Shiro Shochu or just a great wine such as Sancerre Blanc Les Caillottes, Christian Dauny. Online supermarket home delivery? Get some Cola Fizz when you are thirsty. Online grocery shopping is perfect for everyone. The delivermen drives around all day. For example, at 9:40 o’clock early in the morning 14:00 o’clock before dinner, or in the evening around 19:50 o’clock with food delivery Cullen. Bread at home, or ordering online food will save you lots of time. The same applies to the delivery service of Tesco, Lidl, Amazon Pantry, Aldi, Iceland, Waitrose, Morrisons, Sainsbury’s, Ocado, Asda. And what about the service of Costcutter, SuperValu and the Filco Supermarkets. Is it your birthday? Order a pack Snack pie or tasty Walkers Baked Ready Salted Crisps 37.5g with a discount via internet. A thorough cleaning is needed sometimes. Search a cheap Glade Air Freshener, Clean Linen 300ml offer online.

  • Nigella Lawson's new cookery show has left viewers scratching their heads
  • The TV chef spent 71 seconds telling the UK how to butter toast correctly
  • Here, we look at series of other basic recipes shared previously by famous faces

Published: 22:03 BST, 25 November 2020 | Updated: 09:32 BST, 7 December 2020

She's mashed a tray of fish fingers, put banana skins in a curry and covered her bread dough in a leopard-print shower cap.

And viewers of Nigella Lawson's new cookery show were left scratching their heads again this week when the TV chef spent a toe-curling 71 seconds instructing the nation how to butter a slice of toast.

But she's far from the first celebrity chef to teach home cooks the most basic of culinary skills. From making tea to boiling eggs, here are the most blindingly obvious ones around. HANNAH FARMER gives her verdict and her advice on how to get them right.

Nigella Lawson (pictured) has been mocked for making a meal out of the simplest dish after spending 71 seconds telling the UK how to butter toast correctly


It might seem straightforward, but the everyday practice of making a cuppa has been elevated to a fine art.

Heston Blumenthal is so passionate about tea-brewing that he's come up with a gadget — the £169.95 Sage Tea Maker — to get it just right.

He says the perfect cup is not about the tea but the temperature you brew it at (somewhere between 70c and 100c). Too hot and you burn the leaves, making it 'bitter' and 'astringent'.

He prefers loose leaf Earl Grey or Darjeeling to builder's tea, with skimmed milk added second.

Heston Blumenthal (pictured) is so passionate about tea-brewing that he's come up with a gadget — the £169.95 Sage Tea Maker — to get it just right

Mark Hix, meanwhile, former executive head chef of The Ivy London, insists on loose leaf English breakfast tea in a China pot, 'which must be pre-warmed for three-and-a-half minutes'. It's then served in a mug, tea first, with a splash of milk.

When it comes to bags, chefs rate a strong blend such as Yorkshire Tea, brewed for a few minutes so that when milk is added it is the colour of a Werther's Original boiled sweet.

MY METHOD: Heston's right boiling water does add bitterness, so switch the kettle off around 20 seconds before it's boiled.

Put a teabag in a mug — I rate M&S's Luxury Gold blend — pour the water on top and let it brew for 90 seconds. Remove the bag and add a splash of milk.


Delia Smith educated the nation on boiling eggs in her landmark book, How To Cook, in 1999. Twenty-one years later, her method is still deemed fail-safe by both amateurs and professionals.

Bring a pan of cold water to the boil, gently lower in an egg (at room temperature not chilled) and allow it to simmer for a minute. Take the pan off the heat, put the lid on and continue to cook the egg for six minutes if you like a runny yolk, seven if you like it firmer.

When it comes to scrambling and poaching, techniques differ wildly. Gordon Ramsay has a seven-step technique, taking the mixture on and off the heat repeatedly for three minutes to get the texture just right. He then adds seasoning and — controversially — a spoon of crème fraiche.

Jamie Oliver (pictured) once told the nation how to 'correctly' scramble an egg using nothing but butter, cooked until it's frothy

MasterChef's John Torode also uses crème fraiche in his scrambled eggs, while Jamie Oliver advocates nothing but butter. Heston Blumenthal goes low and slow, stirring his eggs in a bowl suspended over boiling water for up to 20 minutes.

As for poaching, while some chefs (Gordon Ramsay, Theo Randall and Prue Leith) advise adding vinegar to the water to stop the egg from separating, others (including Jamie, Delia and Mary Berry) say this is unnecessary. Nigella cracks her eggs into a tea strainer (to get rid of the stringy bits). Mary uses a saucer. While Jamie wraps the raw egg in cling film.

MY METHOD: For runny boiled eggs, it's got to be the Delia method: simmered for a minute on the heat and then six minutes off. I scramble my eggs with nothing but butter in a saucepan over a very low heat it can take up to ten minutes.

For poaching, vinegar makes no difference. Use fresh (not supermarket) eggs, swirl the water and simmer for three minutes exactly.


Rice might not sound like it requires a recipe — surely all you have to do is read the back of the packet? — but it's notoriously easy to overcook.

Jamie Oliver's 'foolproof, hassle-free' method is the most complicated. He starts by boiling the rice for five minutes, draining it, then steaming it in a foil-covered colander suspended over a pan containing 2.5cm of water, for 8-10 minutes.

In contrast, Rick Stein opts for the simpler 'absorption' method: just 350ml of water, cooked for 10-12 minutes with the lid on until all the fluid has been absorbed.

According to Great British Chefs, an association of the country's top culinary experts, the precise ratio is 1:1.5 rice to water. Put the grains in a pan of water, bring it to the boil and then cover and reduce to a simmer — it'll take 12-15 minutes for the water to be absorbed.

MY METHOD: The absorption method is by far the best, producing soft, fluffy rice.

I measure out 75g per person, rinse the rice and then put it in a pan of water, containing 150ml per portion (so a 1:2 ratio). Bring to the boil, turn the heat down and simmer with a lid on for ten minutes. Fluff it with a fork and serve immediately.

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½ oz. Pernod or absinthe 2 eyedropperful .

As true to the sundae as it gets with peanuts, vanilla ice cream, and hot f .

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Grilled fruit kebabs with a chilli honey drizzle

I have been craving some grilled food for a while. But my waistline will not take kindly to anything greasy so I went and bought myself a bunch of juicy peaches, nectarines and bright red strawberries and decided to make myself a huge bowl of fruity grilled goodness.

I know the weather is dreary and not really right for starting up a barbeque so it is a relief that I can still get great results with a good griddle pan. Perfect for testing out my new cast aluminium grill pan then?

I really like the colour combination of red and black and because this cast aluminium grill pan is from the ultra-light cookware range by House of Fraser it is so much easier use especially to flip pancakes in! I was also a bit worried that now that I am in a new house and my new kitchen has electric hobs ( I so miss the gas hob! sob sob…) how things would turn out but the grill pan works on electric hobs just as fine as well as solid hot plates, gas, ceramic hobs, halogen and induction – so versatile. The best part is that it has a little groove on the side where your wooden or plastic spatula can rest – very handy.

Yotam Ottolenghi&rsquos black lime tofu.

Dried limes are intensely sour and effective at giving dishes a uniquely earthy acidity. They are especially popular in Iran, Iraq, Oman and the Persian Gulf, and they come whole or ground, black or white (they also go by different names such as Omani limes, Iranian limes or noomi basra). Use the black variety here, if you can. I like to serve this dish with steamed white rice or warm flatbreads to scoop everything up.

Prep 10 min
Cook 20 min
Serves 4

1 tbsp cider vinegar
2 tsp caster sugar
1 small red onion, peeled and cut into thin rounds (use a mandoline, if you have one)
Salt and black pepper
600ml sunflower oil, for frying
2 blocks extra-firm tofu (560g), patted dry and cut into 2cm cubes
2 tbsp cornflour
2 onions, peeled and roughly chopped
6 garlic cloves, peeled and roughly chopped
60ml olive oil
2 tsp cumin seeds, roughly crushed in a mortar
10g dried black limes (about 2-3), blitzed in a spice grinder to get 2 tbsp
2 tbsp tomato paste
20g parsley leaves, roughly chopped
250g baby spinach

In a small bowl, mix the vinegar, a teaspoon of sugar, the red onion and an eighth of a teaspoon of salt, then leave to pickle while you get on with making the rest of the dish.

Heat the sunflower oil in a medium saute pan on a medium-high flame. In a bowl, toss the tofu in the cornflour until well coated. Fry the tofu in two batches, until crisp and lightly browned – about six minutes a batch – then transfer to a plate lined with kitchen paper, to drain.

While the tofu is frying, make the sauce. Pulse the onion and garlic in a food processor until very finely minced (but not pureed). Put the olive oil in a large saute pan on a medium-high heat, then fry the onion mixture, stirring occasionally, until softened and lightly browned – about seven minutes. Add the cumin, lime powder and tomato paste, cook for a minute, then add 400ml water, the last teaspoon of sugar, a teaspoon and a quarter of salt and a good grind of pepper. Bring to a simmer, then cook, stirring occasionally, for six minutes, until thick and rich. Add the tofu, parsley and another grind of pepper, stir to coat, then add the spinach in increments, stirring, until it has just wilted – about three minutes.

Transfer to a shallow platter, top with the pickled onion and serve.


Firstly, let me turn to the matter of how books were selected for the bibliography and discuss the following: the factors determining the bibliography's chronological boundaries, its geographical boundaries, and the dividing line between book and ephemera for bibliographical purposes, the subject categories included in the bibliography and those excluded, the guidelines governing the history of individual works such as post-1914 editions of books first published in the period 1875 to 1914 and post-1874 editions of books first issued in the earlier part of the century, and the rules for translations into English of foreign-language cookery books.


The bibliography begins at 1875 because it was about that time that a new mass market in cookery books started to grow. Behind this publishing phenomenon were cheaper methods of book production brought about by improved printing and binding technology and less expensive new papers, paired with increasing numbers of book buyers who came from a growing and more literate population with more money to spend. 2 The great momentum in cookery book publishing which started in the last quarter of the nineteenth century did not halt in 1900 and to have stopped this volume at the turn of the century would have presented a half-picture of the oeuvres of several important writers, Charles Herman Senn, Mrs Harriet Anne de Salis and Colonel Arthur Robert Kenney-Herbert among them. A more appropriate end-point for the bibliography is 1914 since the beginning of World War One in that year marked a hiatus in book production and a distinct change in social organisation.

It seemed right to make the geographical boundaries determining a book's inclusion in the bibliography those of the period therefore, I considered the whole of the island of Ireland to be part of Great Britain. It should be noted, however, that for all of Britain, I have catalogued only those books written in the English tongue since I have not the language skills to research adequately books such as those in Gaelic, Manx or Welsh.

In the period the outpouring of printed recipes and cookery advice was not confined to bound volumes. Small pamphlets, leaflets, single sheets of recipes, and other sorts of ephemera appeared in profusion. For the purposes of the bibliography any publication of 20 pages or more was taken to be a book and catalogued.

Subject categories

Straightforward cookery books, that is compilations of recipes for cooking food, form the backbone of the bibliography and make up the vast majority of books described here. Cookery books outside the standard form and other writings on the subject of food and cookery had also to be considered for inclusion. Not all cookery books are in recipe format and there was a clear case for cataloguing those which present only general advice on cooking such as Ethel Earl's Dinners in miniature (1892), the handful of narrative presentations including Eliza Warren's How the lady-help taught girls to cook and be useful (1879), and texts in the form of questions and answers such as Mrs L. D. Brown's Good cookery ([1881]). General works on domestic economy containing chapters of recipes and cookery advice are described provided their contents are made up of more than one-third cookery books with one-third cookery or less are found in Dena Attar's volume, A bibliography of household books published in Britain 1800-1914 (1987). Categories of books given careful deliberation were facsimiles of works originally published before the nineteenth century, bibliographies of cookery books, historical accounts of cookery books, gastronomical writings, books of menus, texts about diet, and hybrid books which combine cookery instructions with a related topic such as gardening. A major decision concerned the inclusion or exclusion of the huge number of books about beverages, and it was especially difficult to establish and interpret guidelines for the selection of books about the preparation of food for commercial purposes. I will outline below the factors involved in deciding whether or not to include books in these categories.

Although originally of another era, facsimiles of pre-nineteenth-century books, such as Two fifteenth-century cookery-books (1888) edited by Thomas Austin and published by The Early English Text Society, indicate a developing scholarly interest in food and cooking, as do the bibliographies and historical accounts of cookery books by such authors as Arnold Whitaker Oxford, John Ferguson and W. Carew Hazlitt. All have their appropriate place in the bibliography. I have included books of gastronomical writings of which there were several of note, Elizabeth Pennell's The feasts of Autolycus (1896) and George Ellwanger's The pleasures of the table (1902) to cite but two. Their reflective and philosophical meditations are as important for an understanding of the cookery of the time as the instructional texts.

Although not strictly cookery books, books of menus are described here because the menu is a necessary prelude to cooking a meal and is in the realm of the cook. Moreover, books of menus, like gastronomic treatises, reveal the eating and cooking fashions of the day.

There were many books in the period on diet generally and the role of food in maintaining health. Most do not give the specifics of cooking. I have only included those which provide a substantial amount of information on the preparation of food. Books of recipes for specific diets, such as Mrs Webster's and Mrs Jessop's The Apsley cookery book (1905) for followers of the uric-acid-free diet, are described, as are books on cooking for diabetics. Also included is the large category of recipe collections for invalids in general.

Of the books which treat together cookery and another topic, those whose subject is gardening and cooking, such as Thomas Serle Jerrold's Our kitchen garden: the plants we grow and how we cook them (1881), are usually arranged alphabetically by fruit or

ILLUSTRATION: Title-page (entry 821.2)

vegetable with the gardening instructions preceding the cookery advice and recipes in each entry. Books about mushroom collecting and the cooking of mushrooms follow a similar pattern. The books about the hunting and cooking of game in The fur and feather series have a special chapter on cookery at the end of each volume. I have catalogued all of these books because they are of practical use to the cook and because they focus on the cookery of a specific ingredient. The books on the cooking of mushrooms and certain types of game in particular make a significant contribution in their specialist fields.

A case could be made for excluding altogether books on drinks from the bibliography. Books specifically about making alcoholic drinks can be set comfortably apart from the mainstream of cookery books. To have included the vast literature about wine, beer and spirits would have created an imbalance in the bibliography, swamping by sheer numbers the books on other topics. Furthermore, there are already bibliographies covering the subject of alcoholic drinks: Andrée Simon's Bibliotheca vinaria (first published, 1913 reprinted, 1979) and his Bibliotheca Bacchica (first issued, 1927 reprinted, 1972), and James Gabler's comprehensive Wine into words (Baltimore, 1985) and a bibliography which includes books on both alcoholic and non-alcoholic drinks, A. W. Noling's Beverage literature (Metuchen, New Jersey: 1971). However, while Noling covers non-alcoholic drinks, he provides only the briefest description of each title.

I have chosen to describe fully all books on the making of non-alcoholic drinks only - at the risk of appearing to have been unduly influenced by the temperance advocates of the time! Before the Great War people were not so dependant on prepared, commercial beverages as we are today and to make a drink was then part of food preparation, albeit in liquid form. Such books as The healthy life beverage book (1911) by Henry Valentine Knaggs and Aunt Kate's home-made drinks ([1911]) by Helen Greig Souter are properly cookery books and so find their place here. I have also attempted to identify and describe books which are important landmarks in the literature of tea and coffee or desirable collector's items within that subject, for example Kakuzo Okakura's The book of tea (1906) or the anonymous A cup of coffee (1883). A book such as Drinks of the world (1892) by James Mew and John Ashton is included because it is a major reference work describing the history of various drinks and their preparation, non-alcoholic beverages making up a substantial portion of the whole. Finding the books that met my criteria amid the sea of beverage literature was difficult and, as a result, there are undoubtedly omissions in the bibliography in this subject area.

Cookery books for the commercial production of food and for catering for many people at one time, usually in an institutional setting, have been generally excluded from the bibliography because they either were found to be overly technical, or used special machinery or dealt in amounts which were too large for an individual's use. Among the categories of books for the most part not described are the following: books for professional bakers such as John Kirkland's The modern baker, confectioner and caterer: a practical and scientific work for the baking and allied trades books about making drinks on a commercial scale books about manufacturing candies such as E. Skuse's The confectioners' handbook and practical sugar boiler by an experienced workman (1878) books about jam or preserve making as a cottage industry of which Successful jam making and fruit bottling (1909) by Lucy Helen Yates is an example and army cooks' manuals or cookery books for prisons. However, individual works from these categories have been catalogued if I have judged that most of the recipes make sufficiently small amounts for the book to be adaptable to an individual's use. The line between inclusion and exclusion was not always easy to draw, particularly in the case of manuals for small bakers producing goods for counter tray and window' and no doubt some readers will regret the omission of such a book as John Skillman's The bakers' guide and the bakers' library (1876) which, although some of its bread recipes use over 100 lbs of flour, has recipes for smaller lots of cakes and buns. In a few instances books for the trade clearly state that the public is part of their intended audience and these volumes have been included in the bibliography. Robert Wells, for example, who writes about confectionery and baked goods explicitly promotes three of his books as being of interest to both the trade in general and to private families, and the Alphabetical guide to sailors' cookery (1899) by Thomas Francis Adkins is described in the introduction to the 1926 edition as invaluable to the average housewife. Cake decorating, although a skill usually practised by a professional baker, is an individual art - not a matter of mass production - and can be mastered and done at home by any interested amateur. Hence there are entries for such books as Herr Theodore Willy's All about piping (1891) and Mr F. Russell's Figure piping (1903).

Guidelines to the history of individual works

One aim of the bibliography is to provide the complete history of each work and, therefore, each work first published in the years 1875 to 1914 has been followed from its first edition, or first known edition, to the last edition. Since many books of period continued to be printed in other editions well after 1914, there are entries describing editions which fall after that date. Indeed, a striking number of titles enjoyed a continuous and long-lasting publication, sometimes for fifty years or more. 3

Post-1874 editions of books first published in the earlier part of the century posed a special problem: should they be described in this volume in the bibliographical series or in the volume planned to cover the years 1800 to 1874? My colleagues and I agreed on the latter course on the grounds that, not only was it advantageous to tell the complete story of a particular book in one volume, but it was appropriate that a later edition be described in the volume covering the period in which the book was originally conceived. Occasionally, a book which was first published earlier in the century was republished in the period 1875 to 1914 with a different title or a change of attribution. For example, The English cookery book by John Walsh which was printed in 1858 and 1859 was republished in 1883 under the title The British cookery book. Similarly, Cookery and domestic economy for young housewives, many editions of which were issued by Chambers from the first half of the nineteenth century into the 1890s with the slightly changed title Chambers's cookery for young housewives and a named editor, Annie M. Griggs. Such books have not been catalogued here because, despite the differences in title or attribution the texts of the post-1874 editions are simply revised form of the earliest versions. The reader may find for guidance, however, a heading for these books with accompanying comments pointing out their pre-1875 origins. Extensive notes are given in the complex case of the several derivations of Mrs Isabella Beeton's Book of household management (published in installments from 1859 to 1861, in book form, 1861).

There are remarkably few instances where the description of an author's cookery writings is split between the two volumes in the series. Mary Hooper is one notable author to span the divide: her Handbook for the breakfast table was first issued in 1873 and Little dinners in 1874, while her three other cookery books first appeared in 1876, 1877 and 1882. In such cases I have referred to the author's earlier works works in the section for bibliographical comments.


New translations of books originally written in a foreign language have been considered as new works therefore, if the first edition of a new translation was published in the period 1875 to 1914, it is described in this volume. For example, the first translation into English of Jean Anthelme Brillat-Savarin's Physiologic du gout to be published in Britain appeared in 1859 and belongs in the volume planned for 1800 to 1874, while the first edition of the new translation by R. E. Anderson is dated 1877 and is catalogued here.

Healthy Eating

Breakfast like a king!

Preparation Time: 10 Minutes


65g almond or peanut butter

65g butterscotch or chocolate chips

110g cup maple syrup or honey

30g Desiccated coconut, plus extra for rolling


In a medium bowl, combine all ingredients with a wooden spoon until thoroughly mixed. Roll mixture into teaspoon-sized balls, and then roll in extra coconut to coat each ball.

Place on a baking sheet (or in a Tupperware container) and refrigerate for at least ten minutes.

Preparation time: 10 minutes, plus overnight resting Serves: 2


2 tbsp Manuka honey MGO 40

2 tbsp desiccated coconut


In a tupperware box or bowl, mix together the oats, chia, spices, sultanas and coconut milk.

Mix well together, cover and allow to rest overnight in the fridge.

The next morning, stir the oats well and add a little more milk if the mixture is too stiff, then stir in the Manuka honey and desiccated coconut.

Transfer into two bowls and top each with the sliced banana.

Preparation Time: 20 minutes


400g tinned haricot beans

300g tofu, cut into chunks

4 slices of granary bread, toasted


Add 1tsp of flaxseed oil to a saucepan and another to a large frying pan, and divide the finely diced onion between them. Fry both on low for 5-10 minutes or until completely softened. Halfway through cooking, add the crushed garlic to the saucepan and cook for a further 5 minutes.

In a preheated oven, place the sausages on a baking tray with the cherry tomatoes, and bake according to the packet instructions.

Add the drained haricot beans and hot smoked paprika to the saucepan with the onion and garlic. Stir well. Mix in the passata and season. Bring to a simmer and cook for 10-15 minutes, or until reduced.

To make the rostis, grate the potatoes into a large bowl and then squeeze the potato to remove as much liquid as possible. Season well with salt and pepper. Place 4 metal crumpet rings into a frying pan with 1 tsp of oil in the bottom – you can make them without the rings if preferred – and firmly press the grated potatoes into the rings. Fry on a medium heat for 8-10 minutes, flipping a few times to cook through so the rostis turn golden and crisp.

To make the mushrooms, heat the last 1 tsp of oil in a frying pan, and pan-fry the mushrooms on a high heat for 4-5 minutes. Add the dried thyme and cook for a further 3-4 minutes until softened.

Make the tofu scramble: add the tofu to the onion frying pan, and mash with a fork until broken down. Season and fry on medium for 1-2 minutes or until hot through. Stir through the nutritional yeast.

To serve, pile the sausages, rosti, tofu scramble, beans, mushrooms and toast onto a plate. Slightly crush the roast tomatoes and serve on the side with a sprinkling of parsley.

Preparation Time: 2 minutes



Mash the banana with a fork until it turns into a thick paste

Beat the eggs and add to the banana along with the baking powder and vanilla.

Heat the coconut oil in a non-stick frying pan over a low to medium heat.

When the oil has melted, pour a small amount of the mixture into the pan.

Cook for up two minutes or until the pancake starts to bubble.

Flip onto the other side and cook for another one or two minutes.

Repeat until you’ve made all four pancakes.

Simply drizzle on some honey or top with fruit, nuts or a dollop of Greek yogurt.

Friday, October 28, 2011

Eat Your Roses. And Your Squash Blossoms

It was during the steamy days of summer that I gave a thorough test drive to a review copy of Eat Your Roses: Pansies, Lavender and 49 Other Delicious Edible Flowers by Denise Schreiber (St. Lynn's Press, 2011). This great kitchen and garden reference is handily bound with a sturdy wire spiral binding so that it lays flat to each page enabling the reader to tote it about during the harvest, cooking or even the selection of one's garden seedlings.

I learned so much from this book and was pleasantly surprised to learn that many of the vegetables and herbs that I let flower on after the main harvest are still able to provide food and garnish for my table. Those radishes that inevitably get past me with their growth spurts are still able to provide snappy salad toppings with their pale pink and purple blossoms. Those deep blue and purple bachelors buttons that I let reseed themselves in bits of my vegetable garden because they arere just so darn pretty and feed the pollinating insects also fed my family for the first time, strewn over our summer salads. And who knew lilac blooms were edible? I grow a stand just for its heavenly scent and color, but next Spring some lilacs will migrate into my cream cheese to be spread on a cracker for a pre-prandial snack.

Schreiber's book is loaded with color photos and each page is devoted to a different edible flower. Organized alphabetically, the book gives descriptions of how to grow, harvest and prepare each plant and also gives cautionary advice about some of their health impacts (i.e., don't consume chamomile if you are taking blood thinners). A recipe section at the back lists many scrumptious and unusual dishes that will appeal to all five senses, including Fresh Salsa with Pineapple and Nasturtiums, Watermelon and Feta Salad and Lemon Verbena Salmon.

My tastiest use of this informative book was in experimenting with squash blossoms. I had a healthy zucchini crop this summer (only three plants) with plenty of blossoms available during the really hot spells. Schreiber's book notes that "squash flowers can be stuffed with cheeses and other fillings, battered and deep fried or sauteed and added to pasta". The trick with the squash flowers is to get the male flowers (the ones without a bulbous base that indicates that a baby zucchini is on the way) when they have just started to open, as they are rather fragile and get raggedy even after a day in the sunshine. The other trick is to avoid getting stung by a bee while picking them, as they are also very attractive to the Insect Kingdom. I found that early morning, when the cold-blooded bees are still drowsy and slow, was the best time to swoop in and steal them.

I don't often have great frying success, so rather than battering and frying my blossoms, I gently rinsed and patted them dry, then laid them on a parchment-lined baking tray. I mixed up a little softened goat cheese with salt, pepper and some chopped fresh summer savory and gently stuffed my squash blossoms. I then gave my flowers a good spritz of olive oil. I popped them in the toaster oven and broiled them for a few minutes on each side, until the tops browned and the cheese started to melt.

They were decadently good and we indulged in this little snack several times over the next few weeks, subbing in cream cheese and basil and rosemary, when the goat cheese ran out and we wanted a different herb flavor. They are also terrific with a little fresh marinara on the side.

If you enjoy cooking from the garden, foraging your own grub or interesting kitchen experiments, you will want to buy your own copy of Eat Your Roses. You can purchase one at the St. Lynn's Press website ($16.95) or your favorite bookstore.

Note: I received a review copy of this book from the publisher, but was under no obligation to post a review. My comments, as always, are my own.