All posts tagged: British recipes

10 classic 1970s dinners every British kid survived on – including 1 that made a comeback

10 classic 1970s dinners every British kid survived on – including 1 that made a comeback

Published by Daniella Wilson

From crispy pancakes to frozen oven chips, the 1970s were a time when there were exciting new food products launched all the time, thanks in part to rising numbers of people owning their own freezer and a growing demand for convenience foods. Meanwhile, this decade was a time when supermarkets like Tesco and Sainsbury’s were growing rapidly across the UK, offering a much wider choice than local stores, while the increase in television advertising meant food brands could market directly to children. If you were a seventies kid, here are some of the most popular dinners you may fondly recall eating week in and week out – and you’ll still find some of these choices in supermarkets today… © Alamy Stock Photo These were an instant children’s favourite Findus crispy pancakes Findus launched Crispy Pancakes in 1970, and they became an instant children’s favourite, filled with mince or cheese and ham. While they were discontinued by Findus in 2002, they were brought back to supermarkets by Birds Eye in 2019. © Alamy Stock Photo This …

Blueberry, gin and lemon trifle

Blueberry, gin and lemon trifle

Published by Sam Flores

METHOD Leave the gin, limoncello, lemon juice and zest in a small bowl for a couple of hours, to flavour the booze. Make the custard so it has time to cool. Bring the milk, cream, vanilla pod and seeds to a gentle simmer in a heavy-bottomed pan.Meanwhile, beat the yolks, sugar and cornflour together. Discard the vanilla pod from the hot milk, then pour it slowly on to the yolk and sugar mixture, stirring constantly. Pour the custard back into a clean pan over a medium-low heat. Stirring, heat until it coats the back of a wooden spoon (you need it to be pretty thick for trifle, and it will thicken as it cools). Pour into a jug, put cling film on the surface and allow to cool. In a pan, bring the lemon juice and sugar for the berries slowly to the boil, stirring to help the sugar dissolve. Bubble for a couple of minutes until syrupy. Add the blueberries and cook very briefly, until they start to stain the syrup. They should soften but …

Glamorgan sausages

Glamorgan sausages

Published by Sam Flores

From Totnes in Devon to the far-reaching corners of Scotland, British cheesemakers create wonderfully unique varieties that can easily be swapped in for more popular European ones. But for these sausages, the one and only choice is Caerphilly, grated to melt deliciously in the oven. Source link

Pineapple upside-down cake

Pineapple upside-down cake

Published by Sam Flores

My introduction to proper cooking came when I opted for domestic science in the fifth year at school instead of technology. I loved woodwork, but found metalwork painfully dull. Filing away at a piece of metal for four weeks seemed a dreary way to get a key ring. That was when, for the first time in history, boys could do domestic science instead of another subject. Only four of us joined Miss Bell, a young Delia lookalike, for cookery lessons, but we had a bit of a laugh. Our first achievement was pineapple upside-down cake. Source link

Baked sausages with apples and onions, and cheddar mash recipe

Baked sausages with apples and onions, and cheddar mash recipe

Published by Sam Flores

Diana Henry is the Telegraph’s much-loved cookery writer, sharing recipes each week for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    Source link

Traditional seed cake recipe

Traditional seed cake recipe

Published by Sam Flores

I didn’t grow up with seed cake but love the lemony aniseed notes of caraway. If you’re keen on dark rye breads – often flavoured with caraway – you’ll like this too. I first had seed cake at St. John in London, served with a glass of Madeira (a fine pairing). Recipes for it appeared from the late 1500s but it really became popular in the Victorian age.   Source link