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Seasonal Suggestions
for Herbs
Interesting to read that you have managed to buy tapioca Ceridwen, as have not seen that for sale for many years, and see no reason why it couldn't be cooked overnight in a slow cooker. My book tells me it can be ground down into flour and perhaps used for coating food that need frying or as a thickening agent. Ordinary (not ground) tapioca can also be used in place of pasta or pearl barley in soups etc. A classic Brazilian tapioca pudding is made as we would an English one, but they use red wine or grape juice where we could milk, and they serve it cold with vanilla flavoured cream. So a good chance to experiment with the product in many different ways. Really appreciate you sending
that list of running costs of electrical appliances Moira, and was shocked
to see how much fuel was used when roasting a chicken, for it has got to
the point now where we have to add a good 50p more to the price of the
bird before it is served up at the table. As ever, fill that oven as full
as you can every time it is turned on, and use the residual heat to cook
meringues and biscuits when it is turned off.
Oh, Cheesepare, what an interesting time I had yesterday taking note of your mention of Fortnum and Mason's website. Yet, looking through the various picnic hampers found them very strange. Take one of those with us on a picnic and we would find ourselves very short of the necessary. Fancy teas need fresh boiling water and a china tea pot, cups and saucers to do them justice, and despite the inclusion of some preserves and pickles nothing was there to spread them onto - no bread, scones etc. Plenty of wines but not a lot of food. Perhaps this is the refined way of eating - like just a nibble as long as there is plenty of plonk. Possibly the only useful hamper was the Ploughman's, but again have never heard of the cheeses included, and still no bread!Not even sure if there was any beer. Decided instead to look at
the various goodies for sale. Everything of course was sold with no weights
mentioned, at least not on the pages I looked at. Suppose when you have
money, you don't need to ask how much you get when you buy (similar to
Bond Street where the clothes in the windows have no price tags). Goes
without saying everything seemed to be treble or quadruple the price than
if we bought something similar locally. Everyone expects to pay a lot more
for quality, so we have to allow for that, but are some things THAT important,
for when whole black peppercorns are £7.95 as again £2.75p
for the best quality sold in the supermarket (can be bought for less),
and Curry Paste at over twice the price of Patak's (which is very good
indeed) you wonder if anyone would notice the difference. The price of
Curry Power shocked me, for it does not keep its flavour THAT long, and
was 5p short of £8 (as against a penny under £2 if I cared
to 'something similar' here). Packs of dried porcini mushrooms were twice
the price of a pack looking remarkably similar in Tesco's, and a small
jar of mint sauce was priced at £3.50p.
Recently mentioned making antipasti, and F & M were selling jars of this (chargrilled artichokes, sweet peppers and roasted onions, bottled in olive oil) for £12.50p. Also baby onions bottled in balsamic vinegar for £7.50p. The price of canned sardines started at £2.25p a can (dare I mention I still prefer Tesco's 35p a can, and even their sardines at 17p a can taste very little different to those more expensive). Have noticed there are branded cans of sardines 9in Tesco) that are sold boneless (and cost more because of it), yet it is the bones we need to eat as they contain plenty of calcium. Margot, in The Good Life would certainly have taken a hamper to her picnic filled by F & M or Harrods (if they do them). In our case the Goode Life hamper would be filled with much cheaper ingredients, but like to feel they could stand up and be counted. What would I include? If based on the website hampers, seemingly not a lot (they didn't offer that much in the way of food, plenty of leaf tea and wine though) but our hamper would most probably start off with: a picnic pie (recipe below), assorted chilled salads, scones, butter and jam . Fruitcake, cheese (bought), biscuits and grapes. Sparkling wine or fruit juices. Why get poncy about the whole thing? Keep it simple and tasty - and as much as possible home-made. As a reminder, many months ago mentioned that I used to make marmalades for a well-known stately home in the area. These were sold in their shop for about 6 times the price that I charged. Perhaps I could have charged more, after all had to travel some half-hour or more to deliver them, all they had to do was stick on labels. Even so I made a profit (although was not out to make a lot of money, just enjoyed mixing with the nobs). Point being made is that we should all be able to make truly wonderful foods in our own kitchens that would cost a bomb if sold in a shop, and still at low cost to us. Make sure your families know and appreciate what you provide for them. A good cook should never be taken for granted (although often they are). Have a comment sent in by Angela re minced beef and curry. Thanks for telling me about the keema curry made with mince and delved my head into various books to find the recipe. So far have only managed to find one that mentions keema and that is for patties made with minced lamb but is served as a curry dish. One Indian cook-book tends to favour chunks of cooked lamb/chicken/beef in their recipes for biriyani, but another does use mince, and strangely our excellent local curryhouse seems always to use mince when making theirs, so horses for courses I suppose. It is always good to hear of new dishes, so thanks Angela. My goodness, the rain came down yesterday, never seen such a torrent. Was just like someone pouring a huge bowl of water from up above. Fortunately didn't last too long, but long enough to flood the drive for a few minutes, luckily it slopes down and there is a gutter nearby. The other night we had thunderstorms, and today the weather could turn nasty again. More rain is forecast in the early part of the week. Perhaps we have now had our summer. Oh for those days when summer was pleasantly warm without all the excessive heat we seem to get these days. We did have hot days of course, remember my Dad showing me how it was hot enough to fry an egg on the paving stone in the garden, but the sun never seemed to scorch our bodies as it does now. Or it is my memory playing tricks again? Moving back to picnic foods.
Here is a recipe for a picnic pie - taken from Have a Goode Year, and because
it was fairly economical gave it an old-fashioned name.
Here is the paupers version
of Beef Wellington and, because several of the ingredients are mixed into
the meat, a little less of the expensive protein (if you can call mince
expensive) could be used and more of the cheaper.
As not everyone eats meat,
here is a vegetarian version of a nut roast which also eats well hot or
cold. A slice wrapped in lettuce leaves and tucked into pitta bread would
make a good picnic munch, brunch or lunch.
While I had the book in my
hand decided to see if there was anything traditional that could be cooked
this weekend. Anyone who lives in North Yorkshire will probably be aware
the first week of August is dedicated to St.Wilfred who was the abbot of
Ripon, and it has always been traditional that little Wilfra tarts were
made and placed by front doors to help yourself. As far as I know this
may still happen unless 'elf and safety have also banned that. We can still
make our own - and they are not a million miles away from Yorkshire curd
tarts or the Windsor Maids of Honour (although both these use puff pastry).
Another recipe which would
eat as well at a picnic as at home is for a sweet type of loaf - more a
tea-bread than bread as we know it, and also leans towards being a carrot
cake. Whatever, it is very good sliced and spread with butter. This can
also be frozen, so one to make when the oven will be on for something else.
Before I leave you for today, must tell you about the little mag Home and Freezer Digest (now no longer on sale) that I discovered tucked at the back of my filing cabinet. In it was the first article of several that I wrote for the mag. The introduction to this - written by the ed. - happened to mention that "the price of a week's shopping basket for a family of four (as we go to press) is set at £30, but Shirley has managed to cut it down to £25 to feed six". The date of the mag was August 1982. Twentysix years ago - over a quarter of a century (and boy, does that make me feel old! ). Relative to the working wage
at that time, this amount was probably quite high (just over ten years
previous to that we went decimal and almost everything then seemed to double
in price). Several years on food prices stayed much the same, while wages
rose. This led to complacency and the feeling that we had earned the right
to eat well, and as much of it as we liked - above all let someone else
do the cooking (hence the rise of the ready-meal market, the take-aways
and pizzas delivered to the door). So we should not grumble too much about
what is happening now re the cost of food. Whatever the gloom and doom
merchants say, it seems food prices still have some way to catch up with
inflation compared to other things. And thank goodness for that. It is
more the higher amounts we now have to pay for other things (fuel, council
tax, interest rates etc) that is emptying our pockets. Perhaps I am clutching
at straws, or is it just that cost-cutting is now so ingrained that am
well aware that we are still able to serve up good nosh for little outgoings.
Just as long as we cook it ourselves
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