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!
patate di agnello in fuga,patate di agnello fuggito, patate di agnello vagante
Welcome back to Mrs Simkins and Miss Windsor’s Italian Escapades.
I had planned to bring you pasta carbonara for my second recipe, based on the gorgeous one we had in that lovely restaurant in Venice earlier this year (see intro). We were only there for 3 days and I never got the chance to order my own but the forkfuls I blatantly stole from my husband’s plate were absolutely wonderful.
Anyway, as I was saying to Miss Windsor the other day, I shall have to put that on hold as our hens, now sadly depleted from 5 to 4, have gone off lay for a while and we are lucky if we get one or two eggs a day. A series of family birthdays and other events has meant eggs have been whipped away from under the hens for cakes almost as soon as they are laid.
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!
Mini quiches are always a great savoury favourite for parties and picnics and a must for garden parties. Add some cooked diced bacon or lardons if you prefer but the simple cheese and onion flavour is delicious and also suitable for non-meat eaters.
Easy to make and assemble: particularly if you whiz up your pastry in the food processor and make an all in one filling rather than faffing about adding cheese and onions and what have you separately, plus, unlike full size quiches, you don’t have to bake the pastry cases blind first either.
Lovely as cakes are, you can’t have a tea party without a savoury element to begin with, including some delicate little sandwiches: “Sandwiches before cake,” as my mum used to say and I know Miss Windsor agrees wholeheartedly with this sentiment!
Here are some sandwich suggestions to start you off: several based around cucumber (essential for keeping your cool in summer) and some tips for the perfect egg mayonnaise filling.
Don’t forget to cut the crusts off all your sandwiches and cut into dainty fingers or triangles.
They are called finger sandwiches, by the way, as you eat them with your fingers.
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!
Search for recipes