Prepare the potatoes and boil until tender then drain and mash them well before setting aside to cool.
Next place the bacon, onion and mushrooms into a frying pan with a little oil and cook gently until the onion and mushrooms have softened, when this is done set aside to cool as well.
When everything has cooled combine the bacon, onion and mushroom with the mashed potato, season to taste and mix well. Next take a large tablespoonful of the mixture and shape into a flat cake approx. 6 to 9mm thick (1/4 to 3/8 inch), dip into the beaten egg, and coat with oatmeal. Fry in hot oil until lightly browned on both sides. Serve hot.
This makes 8-10 potato cakes, depending on the size.
About a week ago I did a post on garlic croutons that I did for my Grandads Chicken and Veggie broth that he had a go at making. So I’ve had a go at this time with Grandads help. There are NO exact measurements so I’ll do my best to give the recipe. This is an easy recipe, but does include lots of boiling water!!!
You will need:
6 Spring onions cut off at where the first leaf starts
A small swede diced
The same amount of chopped carrots and peas as swede
3 Whole chicken breasts
3 Sticks of celery chopped thinly
1 leek chopped thinly
Salt and pepper to taste
3 Chicken stock cubed broken into a powder
150g Sweet corn
1. Fill a large stock pot to about half full up with water and plop in the chicken breasts
2. Add the swede, carrots, sweet corn and peas. Add the Leek, celery and spring onions after that.
3. Add the powdered stock cube and salt & pepper and give it a quick stir.
4. Put it on a high heat until boiling then allow to simmer for about an hour until every things tender.
5. After about an hour carefully take out the chicken breast and gently break up until stringy (note: If you like large chunks of meat then break up as small or big as you want). Put the chicken back into the soup, give it a quick mix and serve!!
Yesterday we made Croutons for a soup that my Grandad had made the previous day, we think that they went very well with the soup and not only that, I reckon that thy would be a great snack. This is a very easy recipe and there are very few place you can actually mess up on! So here is the recipe:
You will need:
225g bread (6 medium slices)
60 ml (1/4 cup) olive oil + a bit extra for the baking tray.
1 tsp garlic puree
1 tsp thyme
1 heavy pinch of salt
1. Put a bit of plain olive oil in the bottom of the baking tray and make sure at least most of it is covered.
2. Cut the bread into equal chunks, really whatever size you want.
3. Mix together in a small bowl (doesn’t have to be small) the the olive oil, garlic puree and thyme.
4. Lay the bread on the tray packed close together. Drizzle the garlic oil mixture over the bread as well as sprinkle the salt over them all, make sure everything covered.
5. Spread out the bread as much as possible. Bake in the oven gas mark 5 (373*F/190*C) for 5 minutes, take it out and turn them over.
6. Every 5 minutes check on them and turn them until golden brown.
Take a pound of whole wheat and mix it with water until a soft dough is formed. Knead this well. Put a damp cloth over it, and let it stand an hour or so. Then knead again. Make out into balls, each ball about as big as a walnut. Then roll each ball into a flat cake about as big around as a saucer. Bake these cakes one at a time over a very thick iron griddle that has been well heated. Keep turning them over and over while they are baking. Fold them up in a napkin as they are baked and keep in a warm place. The inside pan of a double boiler is a good place for them. To be properly made these cakes should be patted into shape instead of rolled, and the Hindustani women always do it that way. These chupatties are eaten with bujeas and curries.
Make a dough from a pound of whole wheat flour, a half teaspoonful of baking powder, and a little salt. Knead well and let stand. When ready to bake them, divide into balls as big as a walnut. Roll each out, spread a little oil or crisco over it; fold up and roll again. Grease an iron griddle and bake, turning from side to side. These are not actually fried, but the crisco in them and the greased griddle prevents them from getting hard, as they are apt to do if made according to the recipe above.
This recipe was taken from The Healthy Life Cookbook published in 1915.
4 leeks or 3 small onions
4 sprigs parsley
4 sticks celery
1 tea-cup pearl barley
3 quarts water (6 pints)
The celery may be omitted if desired, or, when in season, 1 tea-cup green peas may be substituted.
Scrub clean (but do not peel) the carrot and turnip.
Wash celery, parsley, and barley.
Shred all the vegetables finely and put in saucepan with the water.
Bring to the boil and slowly simmer for 5 hours.
Add the chopped parsley and serve.
Continental Hotel Waffles published in 1887 in The White House Cookbook
1 quart (550g) of sifted flour
3 teaspoonfuls of baking powder
1 teaspoonful of salt
1 teaspoonful of sugar
1 teaspoonful of melted butter
6 well beaten eggs
1 pint of sweet milk (this is just fresh milk)
Put into one quart of sifted flour three teaspoonfuls of baking powder, one teaspoonful of salt, one of sugar, all thoroughly stirred and sifted together; add a tablespoonful of melted butter, six well-beaten eggs and a pint of sweet milk; cook in waffle-irons heated and well greased. Serve hot.
Spanish Omelette recipes published in 1905 in A Little Cook Book For A Little Girl
1 cup (200g) of cooked tomatoes
1 green pepper
1 slice of onion
1 teaspoonful of chopped parsley
1 teaspoonful of salt
3 shakes of pepper
Cut the green pepper in half and take out all the seeds, mix with the tomatoes, and cook altogether with the seasoning for 5 minutes. While this is cooking:
Break 4 eggs separately. Beat the whites until they are stiff, and then wash and wipe dry the egg beater, and beat the yolks until they foam, and then put in half a teaspoon of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. The take a cake-turner and slip it under an edge, and look to see if the middle is getting brown, because the colour comes there first. When it is a nice even colour, put in the tomato on one half, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter.