Well, I say, thank you for popping by – it’s always a pleasure!
So, whilst you’re here I wish to titillate your taste buds with my splendidly gratifying little meaty balls of deliciousness – By Jove! that’s quite a mouthful Miss Windsor.
Darlings, I guarantee my recipe created with quails’ eggs and butchers best sausage meat - "jazzed up" with spring onion, a smattering of parsley, plus a dash of wholegrain and Dijon mustard - will satisfy all carnivore palates and will certainly give Fortnum & Mason a run for their money! In fact, they proclaimed the delightful Scotch egg was invented in 1738 at their Piccadilly, London store – Miss Windsor’s favourite!
Evidently, my dears, the Scotch egg commenced its culinary journey during the Georgian, which includes the Regency era (1714 to 1837).
Happy British Pie Week!
I say, my dear fellows, in the spirit of British Pie Week Miss Windsor’s been having an absolute blast reviving age-old recipes from the past! Therefore, regarding the next item on the menu, and just in the nick of time before this wonderful week comes to an end, one wished to "Spitfire" back to the British wartime days and recreate something frightfully healthful and wholesome – a dish Grandmother Josie would’ve certainly approved of!
May I present the rather delectable and exceedingly homely Miss Windsor's Wartime Meatless Farmhouse Pie - How splendid! You see, I stumbled upon two terribly toothsome and similar pie recipes in my copy of Recipes of the 1940’s by Irene Veal. Therefore, my version is a fusion of both, just minus the meat! Oh, and darlings, evidently, you’ll soon discover that the operative word for British Pie Week in the Miss Windsor household is VEAL!
Happy British Pie Week!
By Jove! Miss Windsor has certainly surpassed herself today! You see, in the spirit of British Pie Week, and my passionate quest in "Bringing food history alive," I recreated Mrs Beeton’s Veal & Ham Pie. And so, I excitedly announce with oodles of glee that it turned out to be an absolute culinary triumph – How spiffing!
Oh, and I must mention, that I stumbled upon Mrs Beeton’s Veal & Ham Pie recipe in my 1906 edition of Mrs Beeton’s Book of Household Management – first published in 1861, whilst searching for something frightfully unusual, yet awfully hearty and traditional which one could recreate for British Pie Week!
Darlings, now you’re forbidden to turn your nose up to this glorious dish, which I must admit, is of an acquired taste, yet delightfully delicious (believe me, I was extremely surprised by how mouth-watering tasty this recipe turned out to be!) British, suet crust, meat-based pie created with an unusual concoction of ingredients such as sliced veal fillet or cushion, chunky bacon bits, hard-boiled eggs, a sprinkling of seasoning, followed by a "gill" (translation: 140ml or 5 US fl oz.) of beef stock – and nothing more!
Warm up your "cockles"- Oh, I say! with Mrs Beeton’s Useful Soup for Benevolent Purposes - Victorian cuisine at its finest! Created with a jolly good dousing of Thatcher's Oak Aged Vintage Cider - the very best of Somerset fayre!
My dears, you maybe already know, that in 1861 during the reign of our sovereign - Queen Victoria (curtsey please!) Mrs Isabella Beeton’s most treasured creation – Beeton’s Book of Household Management was first published. And as nature intended, she flourished into the worlds-greatest teacher of all things "domestic and culinary" – Oh, what an inspiration! And luckily for Miss Windsor, she just so happens to own a copy of the 1906 edition which evidently was bestowed the new title of Mrs Beeton’s Book of Household Management – How spiffing!
Moving swiftly on, whilst scouring through my glorious 1906 edition, there I discovered Mrs Beeton’s ONE and ONLY recipe to be of her very own creation – Benevolent Soup, which was originally known as Useful Soup for Benevolent Purposes.
Happy Yorkshire Pudding Day! (3rd Feb 2019)
In the spirit of this most wonderful day, I wished to recreate a family sized Yorkshire pudding; not the individual type that we’re all so familiar with – How spiffing!
Therefore, I just so happened to find the ideal recipe in my 1903 edition of Mrs Beeton’s One Shilling Cookery Book, which originally belonged to my great great grandmother Georgina.
Oh, and by the way, Mrs Beeton’s recipe makes two puds, so you may scoff one with your Sunday dinner of roast beef and gravy, and freeze the other for a rainy day!
Okey dokey - let’s crack on and make some pumpkin puree from scratch! Perfect for pumpkin pie or as a tasty, seasonal, healthful alternative to our beloved starch ladened mashed potato!
I say, if you're keen on creating the latter, then Miss Windsor recommends to ‘jazz’ it up with a dollop of butter, followed by a sprinkling of sea salt and cracked black pepper – Oh, how spiffing!
I say, troops! – stand to attention, grab your spade, grow your own fruit and vegetables, Dig for Victory, and Eat for Victory – By Jove! chaps, now that’s the wartime spirit!
Oh, how exciting darlings, Miss Windsor’s back again with yet another seasonal, allotment inspired, palate-pleasing culinary treat, based on a rather spiffing wartime recipe from my Eating for Victory cookery book.
So please give a warm welcome to something a trifle different, frightfully British, and exceedingly healthful – Miss Windsor’s Beetroot & Green Bean Fritters!
Miss Windsor’s Italian Inspired Cherry Tomato Pasta is just the tonic for the hungry-hearted – Mamma mia!
You see, my vegetarian recipe is splendidly quick and easy to recreate – using the very best of Whimsical Winnie’s harvest. Namely, her titillating good (Oh, I say!) allotment grown tomatoes from her plot at Fulham Palace Meadows (London). I say, Winnie’s such a dear heart for donating her little red balls of goodness to my ‘Eatalian’ culinary cause!
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