Ingredients

Half pint of Milk

2 eggs

1 Tablespoon sugar (granulated)

Nutmeg

Apricot Jam

Chocolate (for grated)

Whipped Cream

First of all pre heat the oven 140c or 275f, gas mark 2/3.

Now pour the milk into the saucepan and warm through, add the sugar and stir until dissolved.

Break the eggs into a large bowl and whisk, now pour the warm milk over the eggs and mix together.

Take the apricot jam and spread over the bottom of a oven proof dish.

Pour the milk and egg mix over the jam, sprinkle the nutmeg over the milk and egg mix.

Now your ready to put into the oven, bake for approx. 40 mintues or may be a little less, (until the mix is set).

Take out of the oven and let it cool. Once cooled whipp the cream until thick, spread over the cooled dessert and grate the chocolate over the top.

This really is a great and easy dessert to make. We hope that you enjoy it as much as we do.

Flo and Polly.

Don’t forget to check out our grandma’s recipe books that can only be purchased from this website.

Ingredients
3 qt. red raspberries
1 qt. red currants
1 Cup hot water
2-1/2 lb. sugar

Look the raspberries over carefully, and remove any that show signs of spoiling. Wash the currants and stem them. Add the water to the sugar and put the mixture over the heat to boil. Add the currants to this, and stir until the mixture comes to the boiling point. Boil for several minutes, or until the mixture begins to thicken, and then add the red raspberries. Continue to boil for 2 or 3 minutes longer. Pour into hot sterilized glasses, cool, seal, and label.

We hope that you make many a jar of this lovely fresh conserves. If you like this recipe why not purchase our recipe book and enjoy the many other old fashioned recipes for conserves, jams and butters.

Polly

Remember the sweets that you got when you were young. The recipes in our book are what our Grandma made for us many years ago. They still taste great to us today.

BUTTER SCOTCH

2 Cup white sugar

2 Cup brown sugar

1/4 Cup corn syrup

1 Tb. vinegar

1/4 tsp. cream of tartar

1/4 Cup butter

1 tsp. lemon extract

Mix all the ingredients except the butter and the lemon extract. Boil until a hard ball will form or 256 degrees register on the thermometer. Just before the boiling is completed, add the butter, and when the mixture has been removed from the heat, add the lemon extract. Pour into a greased pan, and before it has entirely cooled, cut into squares with a knife.

flo and polly

Ingredients

French roll

1/2 pint of boiling milk

1/4 lb. of sultanas

1/4 lb. of currants

3 oz. of sugar

4 chopped apples

a little chopped peel

yolks of 3 eggs (keep the whites as you will be usin them)

a little grated nutmeg

zest of lemon

First take the French roll and soak in 1/2 pint of boiling milk, for approximately 1 hour, then add the sultanas,

currants, sugar, and the 4 chopped apples, Mix together.

Now add the chopped peel, the yolks of 3 eggs, a little grated nutmeg and the zest of 1 lemon.

Mix in lastly the whites of the 3 egg whites whisked to a stiff froth, pour into a mould, and boil for 2

hours. Serve with a sweet sauce.

We would like to thank our reader for sending this recipe into us. Polly and I can’t wait to try this one out.

It sound absolutely wonderful and mouthwatering.

Let us know what you think of this recipe.

Flo

Ingredients

1 medium size duck, cooked
2 large potatoes, cubed
butter
1/2 lb mushrooms, quartered
1/4 lb small shallots, sliced in halves
2 cloves garlic, chopped
pepper
1 package (3 oz) Thai red curry paste
1 package (quart/liter) coconut milk/cream or two standard size tins
1 oz coconut sugar (if not available, substitute with honey)
1 oz fish sauce
1/4 cup finely chopped fresh sweet basil

First you must remove the duck meat from bone.  Then cut into bite size pieces, now remove as much fat and skin as possible. (this can get a bit messy)  If the skin is crispy and adhered to meat with a little fat, try to keep it intact.

Keep the fat and fatty skin. It will be used for flaming the curry. Keep it in the refrigerator.

Boil the potatoes until nearly done.  Drain and set aside.

In a skillet, saute the mushrooms, shallots and garlic.  Add pepper to taste, when done remove from skillet and set aside.

Now place in a skillet,  the duck fat and fatty skin to create oil.  Once the oil is out remove the skin from the skillet.

Add the curry paste to the oil in the skillet and fry at medium heat, add more oil if required.

Before the curry starts to burn add a few ounces of the coconut milk.  Let it thicken a bit.  Make sure you keep stirring.

After a few minutes you will see the red oils slowly separating.   Stir in the coconut sugar/honey.

Stir in the the fish sauce.  Once it starts to thicken again, add the remaining milk. Keep an ounce or two for later.

Add the mushrooms, shallots and potatoes.  Bring it to a low simmer for 10 minutes with the lid off.

Five minutes before serving add the sweet basil, duck and the rest of the milk. Mix well and cover.

Served on rice accompanied by a cold beer or chilled white wine.

Great recipe, great taste

Polly

Ingredients

1lb of Pork Sausages

1 large Onion (unless you like lots of onions)

dried sage (we often put half to three quarters of a packet in)

1 or two large potatoes (sliced)

gravey granules

Lets get cooking

Place the sausages in a roasting dish (about 2 inches deep and 9 ins long).

Peel and slice the oinon(s), and potatoes, place in the roasting dish with the sausages.

sprinkle the sage over the sausages, oinons and potatoes.

Make your gravey with the granules, and pour over the sausages, oinons and potatoes.

Place in a hot oven for approximately 45 mins.

Take out of the oven and serve with cabbage or peas.  Your dinner is now complete.

We hope that you enjoy your meal.

Polly

Ingredients

1lb of Lambs liver

6/8 rashers of Bacon (streaky)

1 tps of flour

gravy granules

knob of butter

Fry the bacon first, (until pink in colour) not crispy.  Take the bacon out leaving the fat in the pan.

Take the liver and slice into strips (about 2 inches).  Now put in the frying pan with the bacon fat.

cook until no blood comes out of it.

Take the liver out of the pan once cook. Leave the fat and juices from the liver and bacon in the pan, this is going to be your thicking to pour over your dinner.

Leave the pan on the heat, add the knob of butter to the juices, stir the butter in with a wooden spoon, once the butter as melted add the teaspoon of flour (stirring all the time so no lumps appear). once it starts to get thick take of the heat.

Put your liver and bacon onto your plates (we always have boiled potatoes and cabbage or peas with ours).  Pour over the thicking.

Your dinner is done and it tastes wonderful.

We hope that you enjoy your dinner.

Polly and Flo

When people think of soup, they often think of the simple types. Chicken noodle, tomato soup, vegetable soup, and split pea may come to mind. There are many more though. Let’s run through a few great soup ideas that may appeal to you.

Butternut squash is a great soup, but I like mine even more with apples in it. Mincing some apples with this soup makes it delicious, but I’d go one step further and puree them. This is one of my favorite soups out there and I believe you’ll love it too.

If you like cream of broccoli soup, I can tell you that it goes even better with cheese. Not just ordinary melted cheese, but a bread accent that’s flavored with cheese. Croutons are the best natural fit here, and the melted cheese inside the hot soup really makes it interesting.

3. Potato nugget soup. You can prepare the potato any way you want, but I would suggest baking it to keep it healthy. Boiling the potato is another way to go, as it’ll naturally boil while being cooked with the soup anyway.

4. Pumpkin soup. A great option for the fall holiday, and a tasty treat as well. Add some spices into this one for an extra touch. It can be served both hot and cold, and I’d suggest sprinkling in a bit of pepper or other seasoning to give it an extra kick.

5. Ham and cheddar cheese soup. This is an original recipe that consists of a cheddar cheese brother, with bits of ham. The ham is best served boiled, which should probably go without saying if it’s inside the soup.

There’s a good chance that one of the above soups may appeal to you. If I haven’t done my job, keep on thinking and I’m sure that any one of these ideas could ultimately lead to something else.

This writer also covers the chimney sweep brush and fireplace dampers.

2 duck breasts

5 eggs
1 cup grated parmesan cheese
garlic powder
salt
pepper
chili powder
bread crumbs
butter

Want to get started, well here we go.

Lets start by soaking the breasts in lightly salted water for one hour. Once this is done remove and slice each breast into 4 duck steaks.

Pound the steaks with a meat mallet to flatten out and tenderise.

Now take a bowl, crack the eggs in the bowl and beat them.  Add the cheese and season to taste with the garlic powder, salt, pepper and chili powder.  Mix together with a wooden spoon.

Take the bread crumbs and pour into another bowl.  Now melt lots of butter in a skillet over medium-low heat.

Dip the steaks in the egg mixture and then in the crumbs. Repeat if you want a thicker coating.

Place into the skillet and fry gently until golden brown.

If all of the steaks don’t fit in the skillet at one time, be sure and add more butter before adding more steaks.

Serve with a fresh salad or with New potatoes and fresh green vegetables.

We hope you enjoy this free recipe.

Ingredients

2 lb’s salmon fillets
1/2 cup brown sugar
4 tbsp butter, melted
3 tbsp fresh lemon juice
2 tbsp dry white wine

Take a bowl and mix the brown sugar, butter, juice and wine together.  Place the fillets in a large baking dish.

Pour the sugar mixture over the fillets, cover and refrigerate for 3 hours.

Bake at 360 degrees for 20 minutes or until fish flakes easily.  Make sure you baste often.

Serve with fresh vegetables or rice

Hope you enjoy Henry’s fish recipe.

flo