Tag Archives: English recipe

Omelette Arnold Bennett


I have not written a recipe in English for years. I am trying to do it again and please keep in mind I am not very good at English. I make mistakes. But hopefully you will understand and what is most important, you will understand the recipe and enjoy a lovely breakfast/ lunch/ dinner. I took this recipe from “Traditional British Cooking” 1998 book and followed it. I discovered something totally different from what I was used to with an omelette and I want to share it here with you. Of course there are lots of other variations to choose from, so use your free will. 🙂

Omelette Arnold Bennett

Serves 2

Ingredients:

  • 175 g/ 6 oz smoked haddock fillet, poached and drained
  • 50 g/ 2 oz/ 4 tbsp butter, diced
  • 175 ml/ 6 fl oz/ 3/4 cup whipping or double (heavy) cream
  • 4 eggs, separated
  • 65 g/ 2 1/2 oz/ 1/2 cup grated mature Cheddar cheese
  • salt and pepper

Method:

  • Discard the haddock skin and any bones and flake the flesh.
  • Melt half the butter in 60 ml/ 4 tbsp cream in a fairly small non-stick saucepan, the lightly stir in the fish. Cover, remove from the heat and leave the mixture to cool.
  • Stir together the egg yolks, 15 ml/ 1 tbsp cream and pepper, then lightly stir in the fish mixture. In a separate bowl, mix together the cheese and the remaining cream.
  • Whisk the egg whites until stiff, then fold into the fish mixture.
  • Heat the remaining butter in an omelette pan, add the fish mixture and cook until browned underneath. Pour over the cheese mixture, then grill (broil) until golden and bubbling.

Enjoy your meal!

Elena G

Give Us Today Our Daily Bread


I tried to put the title in Aramaic but then, searching the internet, I found out that in the language of Jesus, there is no mention of bread. I found bread in the Syriac version of the Lord’s Prayer, which is not the original Aramaic. Well, I can not argue with that as my knowledge of both is zero and I decided to go for the English version, thank you very much. Why have I put this title? Because I am writing a recipe with our daily bread, an old, traditional, English one. And it is just amazing because I have never thought of a desert so delicious with bread, the main ingredient. Apart from the desert I used to eat, sometimes, when I was a child, with bread and sugar, very popular among children those days. You just had a slice of bread, damp it with a bit of water and sprinkle sugar on top. And there it was, something quick and nice for the craving children. Now I will write about something that requires a bit of work, but not too much and it is much more tasty. Imho, it is very easy to make and delicious, and I know as I did it myself, lots of times and following different recipes. Today, I am presenting you a very good one, though I haven’t made it yet. It is from “The Lady” magazine, from 30 of November 2004. I will also mention what you can replace as, you know, being creative in the kitchen, is a MUST.

Chocolate Bread and Butter Pudding

Serves 4

Ingredients:

  • 400 ml (3/4 pint) double cream (replace with milk if you don’t have cream)
  • 200 ml (7 fl oz) Baileys Irish Cream liqueur (or serve yourself and forget about using it in the recipe)
  • 200 g (7 oz) caster sugar (or any organic substitute you use)
  • 2 vanilla pods, split in half lengthways (or 2 tbsp vanilla sugar)
  • 6 free-range egg yolks (you can do without)
  • 6 whole free-range eggs
  • 10 slices brioche, each slice about 1 cm (1/2 inch) thick (or our daily bread)
  • 200 g (7 oz) dark chocolate (at least 70 % cocoa solids), chopped (please, please, leave the chocolate alone)

Method:

  • Place the cream, Baileys, sugar and vanilla pods in a large saucepan and heat, stirring, until the sugar has dissolved. Remove from the heat and cool. Remove the vanilla pods.
  • Pre-heat the oven to 140 °C/ 275˚F or Gas Mark 1 and grease a shallow 2-3 pint capacity ovenproof dish. Whisk the egg yolks and eggs together in a large bowl and strain in the cream mixture. Whisk lightly to blend. Cut the brioche slices in half diagonally and arrange in the dish in slightly overlapping layers. Pour the cream mixture over the top and leave for 10 minutes.
  • Melt the chocolate in a microwave oven or by placing it in a heatproof bowl over a pan of hot water, making sure that the water does not touch the bowl. Pour over the top of the pudding. I don’t have to say to dip your fingers in the chocolate. 😉 Place in a baking dish half-filled with warm water and transfer to the oven. Bake until set, about 50 minutes.

Bon appetite!

Cumberland Rum Butter


I did this too: Cumberland Rum Butter. I remember, when eating this, that I said to my family: “I would do it again”. But I never did. 😦 May be it’s time to repeat the experience and use this lovely butter with cakes and other home-made sweets. Merry Christmas!

The Classic Christmas Cake


Merry Christmas! Yes, I’ve made this too. Please try it once, at least. I know I wouldn’t, though never say never. Enjoy a beautiful English Christmas Cake with your family and loved ones. I also invite you to watch a wonderful Christmas Concert of one of the most loved Romanian artists, Tudor Gheorghe. Keep Christmas in your hearts!

Ho, ho, ho! Merry Christmas!


Merry Christmas, dear friends and occasional readers of this blog! I come today with a new recipe I made for Christmas, a long, long time ago, in London. As you might have guessed, it is a traditional English Christmas recipe. I don’t particularly like it but I like traditions. And I really wanted to do this, to try my hand at something that seemed to me a bit hard. So, I picked a cookbook from the shelf in the kitchen and what book should have been but Delia Smith’s Christmas, published in 2001. And what recipe, can you guess? But the “Traditional Christmas Pudding“. So I started work long before Christmas as I had to keep it in a cool place for weeks. I gathered all the ingredients and worked  on it and I was very happy with the result. The recipe is already on the internet, just click on the link above and enjoy!

Merry Christmas!

English Pie


‘Good House Keeping Cookery Book’ from 1985 provides me again with another amazing pie. I admit it is one of the least favourite pie of mine. I don’t like some of the vegetables, but I know it is very healthy and good. And vegetarian. I made it once for the sake of someone dear and it was a success, as always. I almost wish to make it again, as I write about it for the second time (first time being in Romanian). I imagine a mother and a father and 2-3 kids, around the table and a hot dish pie in the middle of it, steaming, plus boiled French beans and Brussels sprouts or stir-fried spring beans, to serve. A…

Wholemeal Vegetable Pie

Serves 4

Ingredients:

  •  3 medium leeks, trimmed
  • 275 g (10 oz) swede, peeled
  • 225 g (8 oz) turnip, peeled
  • 4 medium carrots, peeled
  • 100 g (4 oz) butter
  • 225 g (8 oz) large flat mushrooms, sliced
  • 25 g (1 oz) plain flour
  • 300 ml (1/2 pint) vegetable stock
  • 175 g (6 oz) Cheddar cheese, grated
  • 30 ml (2 tbsp) chopped fresh herbs (e.g. parsley, chives, thyme, marjoram) or 10 ml (2 tsp) dried herbs
  • salt
  • freshly ground pepper
  • 175 g (6 oz) Wholemeal Shortcrust Pastry or a simple shortcrust pastry
  • beaten egg, to glaze

Method:

  • Cut the leeks into 2,5 cm (1 inch) lengths, then wash well under cold running water to remove any grit. Cut the swede, turnip and carrots into small bite-sized chunks.
  • Melt the butter in a large saucepan, add the prepared vegetables and fry over moderate heat for about 10 minutes until golden brown. Add the mushrooms and cook for a further 2-3 minutes.
  • Sprinkle in the flour and cook gently, stirring, for 1-2 minutes. Gradually blend in the vegetable stock. Bring to the boil, stirring constantly, then simmer for 5-10 minutes or until the vegetables are just tender.
  • Remove the pan from the heat and stir in the cheese, herbs, salt and pepper to taste. pour into a 1.1 litre (2 pint) pie dish and allow to cool for about 1 hour.
  • Roll put the pastry on a floured surface. Cut out a thin strip long enough to go around the rim of the pie dish. Moisten the rim with water and place the strip of pastry on the rim.
  • Roll out the remaining pastry to cover the pie. Moisten the strip of pastry on the rim of the dish, place the lid on top, trim off any excess pastry and press to seal.
  • Knock up and flute or crimp the edge. Decorate the top with any pastry trimmings. If you want to eat this as a ready meal, later, freeze it. If not, brush with beaten egg. Chill in the refrigerator for 15 minutes.
  • Bake the pie in the oven at 190°C, 375°F, mark 5 for 15-20 minutes until lightly browned. Serve hot, with vegetables.

Bon appetite!

 

Shepherd’s Pie


Everybody knows about Shepherd’s Pie. I hope. 😉 I really like this dish and when I have first eaten it, I didn’t know what to expect. I discovered a very tasty and homey food. It makes me smile just talking about it. That is why I have made it several times and I would do it again, on a freezing winter day. It goes very well with boiled vegetables and a red wine. And a warm heart. 🙂

Shepherd’s Pie

Serves 4-6

Ingredients:

  • 2 tbsp oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 115 g (4 oz) mushrooms, chopped
  • 2 garlic cloves, finely chopped
  • 500 g (1 1/4 lb) lean chuck steak, minced (ground)
  • 150 ml (1/4 pt) red wine
  • 150 ml (1/4 pt) beef stock (if you don’t want to use wine, just put 300 ml of beef stock  or water)
  • bay leaf
  • 1 tbsp Worcestershire sauce
  • 2-3 dashes Tabasco sauce
  • 1 tbsp plain flour
  • 1 tbsp tomato purée (paste)
  • 675 g (1 1/2 lb) potatoes, boiled
  • 25 g (1 oz) butter
  • 3 tbsp hot milk
  • 5 medium tomatoes, sliced
  • 3 tbsp chopped fresh tarragon
  • salt
  • pepper

Method:

  • Heat the oil in a saucepan or big pan, add the onion, carrot,mushrooms  and garlic and cook, stirring occasionally, until browned. Stir the beef into the pan and cook, stirring to break up the lumps, until lightly browned.
  • Blend a few spoonfuls of the stock or water with the flour, then stir this mixture into the pan. Stir in the remaining stock or water and wine, and bring to a simmer, stirring. Add the bay leaf, Worcestershire sauce, Tabasco sauce, tomato purée (paste), the cover and cook very gently for 1 hour, stirring occasionally. Uncover the pan towards the end of cooking to allow any excess water to evaporate, if necessary.
  • Preheat the oven to 190 °C, 375 °F, Gas Mark 5.
  • Put the potatoes in a pan with water, to boil, until very tender. Drain then mash with the butter, milk and seasoning.
  • Add the tarragon and seasoning to the mince in the pan, then pour into a pie dish or baking dish.Top with a layer of sliced tomatoes, then an even layer of potato. Mark the top with the prongs of a fork.
  • Bake for about 25 minutes, until golden brown.

Bon appetite!