Month: December 2024


Dec
2024

Reasons To Be Cheerful

categories: Reasons To Be Cheerful

Hello friends,  2024 was a year of significant loss for our family. Amongst other setbacks, we lost my father in May and our beloved dog, Holly, earlier this month. These losses deeply affected us, leaving us navigating grief and trying to find our footing.

Our beautiful girl Holly

Grief can be an overwhelming weight, especially when losses accumulate. However, as we move forward into 2025, I’m determined to focus on finding joy in the small moments life brings; in finding the little glimmers of sun between the clouds.  To help with that, I have prepped a list of some little things that may bring joy, even during the hard times. Here is my list for January.  

Week 1

Date How To Celebrate
January 1 – Bloody Mary Day To celebrate: Start the new year with a classic Bloody Mary.
Don’t skimp on the horseradish!
January 2 – Cream Puff Day

To celebrate: Indulge in some delicious profiteroles to honour the choux pastry.
January 3 – 1924: King Tutankhamun’s Tomb is opened by Howard Carter To celebrate: Commemorate this historical event with some Eggs Hamine.
Why not also enjoy a cracking read with “Death on the Nile.”
January 4 – National Spaghetti Day

To celebrate: Learn how to twirl your spaghetti like a pro with the help of Margaret Fulton.
January 5 – The word “hamburger” first appeared in a Walla Walla Washington newspaper today in 1889

To celebrate: Skip the fast food line.  Make your own delicious Devilled Hamburgers.

January 6 – In 1988 the famous Paris Restaurant La Coupole was sold.

La Coupole had many famous regulars including Jean Cocteau,
Josephine Baker, Jean-Paul Sartre and Simone De Beauvoir,
Pablo Picasso, Ernest Hemingway and Ava Gardner

To celebrate: Enjoy a classic Welsh Rarebit a dish that was popular at this iconic Parisian restaurant.
 January 7 – American Pie is #1 on the charts for Don McLean in 1972   Celebrate like a good old boy with some Whiskey and Rye Blondies

Week 2

 January 8 1947 – David Bowie born                  

To celebrate: Dye your hair! 
Paint stripes on your face!
Be the glammest, most original Starman (or woman) you can be!
 January 9 – National Apricot Day To celebrate: Enjoy the sweetness of apricots with a refreshing Apricot and Basil Sorbet.
 January 10 – National Houseplant  Appreciation Day             To celebrate: Spend some time with your plants. Play them some classical music and
enjoy the air-purifying benefits they bring to your home. 
 January 11 – National Vision Board Day  To celebrate: Create a vision board to help you achieve your goals for the year.
You can take some inspo from my Pinterest vision board, if you like! 
 January 12 – National Chicken Curry Day

To celebrate: Treat yourself to a delicious Chicken Curry Mildura.
 January 13 – National Peach Melba Day To celebrate: Indulge in this classic dessert: Peaches, raspberries, and ice cream.
 January 14 – It’s Poetry At Work Day

To celebrate: Share a poem with a colleague (keep it appropriate!)
For a fun story about poetry that got out of hand follow the link.

Week 3

 January 15 – National Bagel Day                              

To celebrate: Enjoy a delicious bagel with your favourite toppings.

Holey Art Thou

January 16 – Jaws by Peter Benchley was published today back in 1974.

 To celebrate: Watch the classic movie adaptation of “Jaws”.   Enjoy a classic
Fish and Chips dinner.
Fish and Chips3
January 17 – International Day of Italian Cuisines      To celebrate: Explore the vast world of Italian cuisine. What’s your favourite Italian dish? 
I’m going to remake Spaghetti Diable

Spaghetti Diable 3

January 18 – Captain Cook discovered the Hawaiian Islands today in 1778. He named them the Sandwich Islands after Lord Sandwich.

To celebrate: Make yourself a delicious sandwich. Try an Elsa Greer for a unique twist.
January 19 – Tin Can Day To celebrate: Get creative in the kitchen and use those tin cans to make delicious meals.
Try Satanic Sardines for inspiration.
Satanic Sardines 4
January 20 – In 1968 Bonnie and Clyde premiered today. Crime has never been so glamorous!  To celebrate: Watch this classic film and sip a Faye Dunaway Cocktail
Faye Dunaway Cocktail1
January 21 – Also in 1968, the Battle of Khe Sahn began We’re not really celebrating a battle but the classic Australian rock song “Khe Sahn” it inspired.  We’ll also eat some delicious Vietnamese food like my Cha Ca La Vuong

Week 4

January 22 – National Polka Dot Day
 To celebrate: Embrace the fun and playful spirit of polka dots. You can check out my
polka-dot Pinterest Board here
Don’t forget to make some Polka Dot Popcorn!
Polka Dot Popcorn
 January 23 – National Pie Day To celebrate: Enjoy a delicious slice of pie like my Upside Down Savoury Pie
Savoury Upside Down Pie 1
 January 24 – Beer Can Appreciation Day To celebrate: Appreciate the ingenuity of the beer can and enjoy a refreshing beverage.
Try making Old Bay Beer Can Chicken
Old Bay Beer Can Chicken4
 January 25 – Tatiana / Student’s Day
Tatiana Day is celebrated throughout the former USSR. 
The day starts with a church service, speeches and prize-givings.
It ends with parties and lots of vodka revelry.

To celebrate: Enjoy some  Moscow Potatoes. Revelry optional! 

Moscow Potatoes
January 26 – National Peanut Brittle Day To celebrate: Indulge in this sweet and crunchy treat.  It’s easy to make in your microwave.
January 27 – 2021 – Reports on the Cookie Monster Agate,
found in Brazil in late 2020 go viral
Cookie Monster Agate		 To celebrate: Enjoy a delicious cookie in honour of this adorable discovery.
White Ladies4
January 28 – National Daisy Day                                     To celebrate: Spend some time appreciating the beauty of daisies.  Start with this pic of our Daisy!

Rest of January

January 29 – National Corn Chip Day                                         To celebrate: Enjoy a plate of nachos or try Joan Crawford’s Danti Chips for something different!
January 30 – National Croissant Day To celebrate: Enjoy a flaky and delicious Ham and Cheese Croissant
January 31 – National Hot Chocolate Day To celebrate: Warm up with a delicious and comforting cup of hot chocolate.
Try a Rum Spiked Cocoa for a special treat.

Before we get to January though, I want to thank all my readers!  I wish you all the very best for a wonderful 2025!  Happy New Year!

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Dec
2024

Zuurkoolstamppot

categories: Europe, Holland, Potato, Side Dishes

Hello friends and welcome! Today we are taste testing Zuurkoolstamppot, a wonderfully named Dutch dish featuring mashed potatoes, sauerkraut and bacon! I made this quite a while ago but kept it in reserve in case I was desperate for something for a Dining with The Dame post. I figured if push came to shove, I could make some sort of pun out of Zuurkool / Hercule.  But I am feeling brave. Thus far, the books from the 1950s have been laden with food, so I have decided to post this one now. Famous last words? We’ll see.

What didn’t go wrong was the Zuurkoolstamppot.  If you haven’t already noticed, I also really like saying Zuurkoolstamppot! 

Zuukoolstamppot1

What is Zuurkoolstamppot?

Although the name might be complicated, I mean, look at all those double letters; Zuurkoolstamppot is very easy to make! The name translates to “sauerkraut mash”, and it is exactly that – fancy mashed potatoes.  It resembles Irish Colcannon, which combines sauteed cabbage with mashed potatoes.  Think of it as Colcannon’s cool, edgy cousin! Or “kool” edgy cousin if you prefer!

Zuurkoolstamppot is traditionally served with smoked sausages but would be equally good with any other hearty meat dish.  This is pure comfort food, to be eaten in the depths of winter to warm the soul! The combination of creamy mashed potatoes, tangy sauerkraut and crispy salty bacon is a delight in taste and texture!

 

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Zuurkoolstamppot

Zuurkoolstamppot3
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A flavourful Dutch alternative to regular mashed potatoes.  

Ingredients

Scale

750g starchy potatoes, peeled and cubed

250g sauerkraut, drained

100g smoked bacon, diced

1 onion finely chopped

2 garlic cloves, minced

1/2 cup milk

Butter (as much as you like)

Pepper

Instructions

In a large skillet, fry the bacon until crispy  Remove from the pan but leave the bacon fat in in the pan. 

Add the onion to the bacon fat and sauté until soft. 

Add the garlic and cook for another minute until that is also soft.  Add the sauerkraut and cook for another minute to warm it through.  

Boil the potatoes in salted water until tender (about 15-120 minutes).  Drain then tip back into the pan.  Add milk and butter.  Mash throughly. 

Add the bacon, onion and sauerkraut mix and sitr through.  Add pepper to taste.  I don’t think this dish needs additional salt but taste and add some if you like. 

Enjoy!

Zuukoolstamppot2

If you wanted to add some variations to this recipe, I can heartily suggest adding some wholegrain mustard into the mashed potato mix.  You could also add a spinkle of chives or parsley as a garnish.  

My grandfather once traced our family ancestry back to Holland in the 18th century.  I wonder if my Dutch ancestors back in the day enjoyed tucking into a dish of Zuurkoolstamppot as much as I did!

Have a great week!Signature2


Dec
2024

Eggs in Sour Cream

categories: 1970's food, 1970's recipes, Austria, Eggs, Good Housekeeping World Cookery, World Cooking

Guten Tag, friends! Today, we embark on a culinary journey through Europe, guided by the pages of Good Housekeeping’s World Cookery. Our first stop? The enchanting land of Austria, where the hills will soon be alive with the delightful aromas of delicious food. We’re starting with a simple yet elegant dish: Eggs in Sour Cream.

As the holiday season approaches, life often becomes a whirlwind of activity. It’s during these hectic times that simple, comforting meals become invaluable. Eggs in Sour Cream is the perfect solution, providing a quick, easy, and delicious meal that requires minimal effort. This Austrian dish resembles the French Ouefs en Cocotte, both involving eggs baked in a creamy mixture.  

Eggs in Sour Cream

I’ve loved Ouefs en Cocotte, ever since my aunt introduced me to them during my primary school years. Discovering this Austrian variation was a delightful surprise, offering both familiarity and novelty. The tangy sour cream and the light, creamy texture create a truly divine experience. The crunchy breadcrumb topping adds a delightful textural contrast, elevating the dish to new heights.

Paired with a fresh green salad, Eggs in Sour Cream make for a perfect lunch or supper. It’s quick, easy, and incredibly cost-effective, making it a win-win. Feel free to experiment with different herbs to suit your taste preferences.

This dish was a pure comfort, a tranquil oasis after a long, busy day. While I opted for a simple green salad to accompany the eggs, you can also serve it with roasted vegetables, crispy bacon, or a slice of crusty bread. The endless possibilities allow you to customize the dish to your liking.

Eggs in Sour Cream2

So, let’s dive into the recipe and experience the magic of Eggs in Sour Cream for ourselves. This dish promises to warm your soul and satisfy your taste buds, making it a perfect addition to your culinary repertoire.

Eggs in Sour Cream – The Recipe

AAAustria - Eggs in Sour cream

 

Eggs in Sour Cream3

 

Happy cooking, friends!  Have a great week!Signature2

 

 

 


Dec
2024

Salmon Croustade

categories: 1990's recipes, Fish, Magazines, Salmon, Vogue Entertaining & Travel

Hello friends and retro food lovers! Today’s recipe, Salmon Croustade, is inspired by this picture, which I found in Vogue Entertaining in February/March 1990. It looks absolutely delicious! That big chunk of bread to soak up that butter-laden sauce, the leeks and mushrooms surely sauteed to perfection in some garlic…my mouth was watering as I looked for the recipe, which didn’t exist. 

Salmon Croustade

It’s not like I was expecting a website link or a QR code but there was no recipe on the page and no indication of where one could be found.  I turned the page in case it was one of those ads that span a few pages.  Nothing.  Well, not nothing.  Because a completely blank page in a magazine would be peculiar, but nothing concerning a recipe for a Croustade of Salmon.  Well, as they say, necessity is the mother of invention. So, if the recipe didn’t exist, someone had to invent it.  And so I did!  

Salmon Croustades3

 

Unlike the 1990 recipe, I knew I wanted to use fresh salmon. So, what remained to be figured out was how to:

  • Cook the salmon
  • Make the croustade
  • Make the sauce
  • Cook the vegetables and,
  • Combine them all to make a cohesive whole

Simple, right?

Before we get to the recipe, does anyone else think it strange that fish and mushrooms work so well together?  One is fundamentally of the sea, and the other quintessentially of the earth.  And yet….a marriage made in heaven.  Opposites do attract!  (If you want another recipe containing Fish and Mushrooms, I recommend Mia Farrow’s Fish with Ginger Sauce).  

Salmon Croustades2

Salmon Croustades – The Recipe

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Salmon Croustades

Salmon Croustades4
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A modern recipe inspired by a vintage advertisement.

Ingredients

Scale

For the garlic bread croustade:

  • One loaf French bread
  • 2 tablespoons butter, softened
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the poached salmon:

  • 4 salmon fillets
  • 1 cup white wine
  • 1/2 cup vegetable or mushroom stock
  • 1 bay leaf
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

For the leek and mushroom sauce:

  • 2 tablespoons butter
  • 1 leek, white part only, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • Salt and pepper to taste

Instructions

  1. Prepare the garlic bread croustade:
    • Preheat oven to 375°F (190°C).
    • Slice the French bread into 1-inch thick rounds.
    • Combine butter, garlic, salt, and pepper in a small bowl.
    • Spread the butter mixture on one side of each bread round.
    • Place the bread rounds on a baking sheet, buttered side up.
    • Bake for 10-12 minutes, or until golden brown and crispy.
  2. Poach the salmon:
    • In a large skillet, combine white wine, stock, bay leaf, lemon juice, salt, and pepper.
    • Bring the liquid to a simmer over medium heat.
    • Gently place the salmon fillets into the simmering liquid.
    • Cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
    • Remove the salmon from the pan and set aside.
  3. Make the leek and mushroom sauce:
    • In the same skillet, melt the butter over medium heat.
    • Add the leek and mushrooms, and cook until softened, about 5 minutes.
    • Stir in the garlic and cook for 1 minute more.
    • Pour in the heavy cream and bring to a simmer.
    • Season with salt and pepper to taste.
    • Cook for a few minutes, or until the sauce thickens slightly.
  4. Assemble the dish:
    • Place a garlic bread croustade on each plate.
    • Top with a poached salmon fillet.
    • Spoon the leek and mushroom sauce over the salmon.
    • Serve immediately.

Now, if you wanted to simplify this, you could use a bought garlic bread for the croustade. In that case, heat the garlic bread according to the packet instructions, and once it is ready, pile on the salmon and the sauce.  You could also use canned salmon as per the OG recipe.  

I thoroughly enjoyed creating this recipe, and I hope I have done the original justice. I would LOVE to know how much my version differs from the original, besides using fresh rather than canned salmon.  So, if anyone out there has an original 1990 recipe for Croustades of Salmon with Leek and Mushroom, please let me know!

Have a great week!

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Dec
2024

After The Funeral – Cold Lemon Soufflé

categories: Desserts, Dining With The Dame, Lemon, Poirot

Hello crime readers and food lovers.  Today, we have a sweet treat for you…well, actually, maybe three treats.  First, we are dining on a lovely cold lemon soufflé, and we are reading After The Funeral, which is both a Poirot and has one of the most dastardly Christie villains we have ever met! So treats both gustatory and literary are in store!  

Cold Lemon Souffle

After The Funeral – The Plot

Richard Abernethie is dead and his family are gathered around to pay their respects.  After the funeral, the family gathers at the ancestral home to hear the reading of his will.  Family members and Richard’s lawyer are startled when Richard’s somewhat eccentric younger sister Cora states that Richard was murdered. Cora is known within the family for saying outlandish (but true) things.  Her remark does not sit well with Mr Entwhistle, the lawyer, who becomes even more disturbed when Cora is brutally murdered the next day.

It turns out that Richard visited Cora just before his death.  Did he give her some information that led her to believe his life was in danger?  Did someone kill Cora to keep her quiet?  

 We have:

  • No one in the family with a sound alibi for the time Cora was killed.  
  • Among them, we also have issues with gambling, adultery and madness
  • A false confession
  • Helen Abernethie (Richard’s sister-in-law) feeling that something was not quite right on the day of the funeral.
  • Helen then getting coshed over the head as she calls Entwhistle to tell him what she remembered
  • A motif of creepy nuns terrifying Miss Gilchrist, Cora’s companion
  • A malachite table and some wax flowers providing a clue as to what might have happened

Poirot goes undercover as Mr Pontalier, a gentleman looking for a large home to house refugees from the war to sort out whodunnit.  Even if no one knows who he really is, even after his ruse is discovered.  

After The Funeral – The Covers

So.  Many.  Covers.  I know this looks like a lot but I narrowed this down from over 50!  These are all wonderful in their own way so instead of calling out my favourites I thought we might go through the translations of some of the names.  

The American title is Funerals Are Fatal…which is, yes, true for at least one person.  In a similar vein are the Hungarian and Swedish titles Funerals are Dangerous.  

The German title translates to “The Bouquet of Wax Flowers”, a deep reference to a plot point in the story.  

The French Title translates to The Indiscretions of Hercule Poirot”.  I beg your pardon, what?  No!  That is all wrong!  Je n’aime pas le français! 

lemon souffle 3

The Recipe:  Cold Lemon Soufflé

I returned to my school Home Economics textbook, Cookery The Australian Way, for this recipe.  I clearly remember making this way back in class with Mrs Rama, my Home Ec teacher.  Delicious then.  Delicious now!  

“Cold lunch, of course, it had to be.  Ham and chicken and tongue and salad.  With cold lemon soufflé and apple tart to follow.”

After the Funeral – Agatha Christie


Lemon Souffle recipe

Cold Lemon Souffle2

Better  to go home cross-country.  These bath buns were really excellent.  Extraordinary how hungry a funeral made you feel.  The soup at Enderby has been delicious – and so was the cold soufflé

After the Funeral – Agatha Christie

Links to the Christieverse

Other Food & Drinks Mentioned in After The Funeral

January’s read will be They Do It With Mirrors.  We’re starting the year with Miss Marple! 

Have a great week!

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