Ham and Bean Supper Chowder Recipe: repost from Recipe Vintage

Ham and Bean Supper Chowder comes from the annuls of Recipe Vintage. The coldness of winter has now firmly set in, and my mind starts to look towards yummy soups and savory chowders to start munching on with some fresh bread and a scarf. http://recipevintage.blogspot.co.uk is an online respository of historic and vintage recipes. Follow on Twitter @recipevintage or Facebook https://www.facebook.com/recipevintage Continue reading Ham and Bean Supper Chowder Recipe: repost from Recipe Vintage

Pork Sausage and Apple Bake (Courtesy of Morrisons Magazine)

My wife is an awesome chef. I call her a chef as she has a vast amount of skills and an understanding of food that I don’t really have. One basic understanding is following a recipe, and knowing what to substitute in lieu of any of the key ingredients. We tucked in to a recipe in the current edition of the Morrison’s Magazine which we … Continue reading Pork Sausage and Apple Bake (Courtesy of Morrisons Magazine)

External link to Beef Bourguinon (Fondue Method)

Beef Bourguinon (Fondue Method)

Beef Bourguinon (Fondue Method) Tonight is going to be a bit of a recipe night on Eating Exeter.  This will be the first of a few, so prepare your scrapbook!  The recipes come thanks to Recipe Vintage, Eating Exeter’s sister site. Beef Bourguinon.  Some people spell it with an ‘ne’ on the end, others don’t really care. This method shows you how they did it … Continue reading Beef Bourguinon (Fondue Method)

Economical Light Fruit Cake Recipe (courtesy of Recipe Vintage)

Apologies to those who follow Eating Exeter on Twitter (@eatingexeter) if you have already seen this.  But I had to share another one of Recipe Vintage’s scanned in recipe cards from the 60’s.  (What is the right way, 60’s or sixties when you’re writing?) This is ‘Economical Light Fruit Cake’, so called because its meant to be fluffy and cheap.  A bit like a bird, … Continue reading Economical Light Fruit Cake Recipe (courtesy of Recipe Vintage)

Pickwick Fish Pie, a seventies classic.

Pickwick Fish Pie 1970′s style (courtesy of Recipe Vintage) I am currently looking at digitising my collection of vintage recipe cards.  Inspired by the BBC’s failed attempt at digitising their back-catalogue of broadcasts, I felt that this would be the perfect time to start scanning in some of my oldest and most cherished recipes from my collection. Image taken from: http://www.etsy.com/listing/88439516/marguerite-pattens-recipe-box-with-cards So here is the first … Continue reading Pickwick Fish Pie, a seventies classic.

Make your own American Egg McMuffin – Great breakfast idea…

A few years ago, a couple of books (first one that comes to mind is Kenny McGovern’s: The Takeaway Secret) came out that claimed to allow the reader to cook their own version of classic fast food dishes, in the comfort of their own home. Intrigued by the concept of the book, I did some research (I googled and drank tea, which is my version … Continue reading Make your own American Egg McMuffin – Great breakfast idea…

External link to Valentine’s Day Special: Alcoholic Brandy Fudge

Valentine’s Day Special: Alcoholic Brandy Fudge

Valentine’s Day Special: Alcoholic Brandy Fudge One of my other passions, apart from writing about food, is collecting (hoarding) recipe books.  Especially old ones with forgotten recipes in from the past.  OK I am without a first edition Mrs Beeton  but there are some amazing recipes hiding on shelves of dusty recipe books which are bursting for a new lease of life. And that is exactly … Continue reading Valentine’s Day Special: Alcoholic Brandy Fudge

Baked Camembert: The first recipe is always the easiest

On Eating Exeter, we intend to put out the occasional recipe.  Some of them are, like this one, tried and tested and others just sound nice. Before you proceed though, have a look at this article with some good do’s and don’ts for Baking Camembert. Here is a recipe for the cook-shy amongst you.  It has to be the easiest culinary method to follow, and … Continue reading Baked Camembert: The first recipe is always the easiest