1970's food - Retro Food For Modern Times

Category: 1970’s food

07
Apr
2025

Bruges Egg Savoury

categories: 1970's food, 1970's recipes, Belgium, Eggs, Good Housekeeping World Cookery, Prawns, Shrimp, Uncategorized

Hello friends, and welcome back to Belgium! After discovering Belgians’ fondness for prawns / shrimp / crevettes, today we’re doubling down on that ingredient. Bruges Egg Savoury is a delightful and light dish that perfectly marries the richness of eggs with the delicate sweetness of prawns. Now, the recipe ideally calls for the tiny, flavorful crevettes gris found in the North Sea, a true Belgian delicacy. I opted for some fresh Australian prawns, which were an excellent substitute.

As always, our European culinary journey is guided by the trusted pages of Good Housekeeping’s World Cookery from 1972, a treasure trove of international recipes. Speaking of Bruges, it was a delightful coincidence that the film “In Bruges” was on the telly the other night. It was a thoroughly enjoyable rewatch, reminding me of the city’s captivating beauty and unique atmosphere.

But back to the star of our show: Bruges Egg Savoury. This is a perfect candidate for a sophisticated brunch or a light yet satisfying lunch. With Easter just around the corner, this dish could be a fantastic addition to your brunch spread. What also appeals to me is its simplicity and speed of preparation. You can boil the eggs the day before, leaving you with minimal fuss on the day itself. It’s essentially a matter of combining the ingredients, popping it in the oven, and voila – a delicious and elegant dish ready to impress your guests.

Bruges Egg Savoury – The Recipe

While the original recipe doesn’tsuggest it, I wholeheartedly recommend serving Bruges Egg Savoury with an abundance of crusty, artisanal bread. Trust me on this one. As the dish bakes, it creates a luscious sauce or gravy, rich with the flavors of the prawns, eggs, and herbs. This flavorful liquid is absolutely begging to be soaked up with chunks of fresh bread, adding another layer of texture and enjoyment to the meal. It’s a dish that feels both elegant and comforting, perfect for sharing with friends and family.

Have a great week!

22
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.

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.

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

Happy cooking, friends! Have a great week!

03
Nov
2024

Pineapple Snow Pudding

categories: 1970's food, Desserts, Good Housekeeping World Cookery, Jelly

Hello friends and welcome to our final voyage to the South Sea Islands aboard the SS Good Housekeeping’s World Cookery. Today, we’re crafting a delightful Pineapple Snow Pudding bursting with tropical flavours of pineapple and coconut. As Good Housekeeping’s World Cookery doesn’t include many visuals, sometimes you need to use your imagination to envision the final product.

And sometimes my imagination runs a bit wild. I pictured the coconut settling at the bottom, so when I inverted it, the Pineapple Snow Pudding would resemble a miniature Mount Fuji. Unfortunately, reality didn’t quite align with my vision. I’m not even sure why I had a Japanese vision for my South Sea Island dish…maybe it was because the previous recipe from this chapter, Mainland Teriyaki, was Japanese-inspired?

No surprises but it didn’t look anything like that…

The Pineapple Snow Pudding may not have looked like how I imagined, but nor did it taste that way. It is almost impossible to describe how light and airy this is. It is almost as if you are just getting pure flavour from air! Absolutely delicious!

I loved the Pineapple Snow Pudding!!!!

It’s light and airy, fruity and tropical. Never mind Mount Fuji, this dessert tasted, if not exactly like summer, then more like the promise of summer. And with the coconut, pineapple and strawberry garnish, it also smelled of summer.

Pineapple Snow Pudding – The Recipe

This ends our trip to the South Seas and also technically ends Good Housekeeping’s World Cookery. However, those of you with a wanderlust for World Travel and 1970’s versions of classic dishes needn’t worry. For some reason, lost to time, I started cooking from this book with Swizterland which starts at page 400. So, from next month, we are heading to the start of the book to check out the best of pages 1-399!

Have a great week!

04
Oct
2024

Mainland Teriyaki

categories: 1970's food, 1970's recipes, Good Housekeeping World Cookery, Pineapple, Steak, United States of America

Today, we’re continuing our virtual journey to the South Sea Islands which started with Fish in Lolo Sauce. Our culinary adventure takes us through the pages of Good Housekeeping’s World Cookery (1972), where today we are rediscovering a classic recipe: Mainland Teriyaki.

Setting the Scene

Imagine yourself on a secluded beach. The warm sun gently warms your skin while ocean waves crash softly against the shore. Meanwhile, the air is filled with the sweet scent of tropical flowers. Then, someone fires up a grill. Soon, you smell roasting pineapple and grilling meat. That’s the essence of Mainland Teriyaki. It captures the spirit of the South Sea Islands, even though the recipe has Japanese origins.

Although Mainland Teriyaki may not be for everyone, those who love a blend of sweet, savory, and tangy flavors will be delighted. The combination of sweet pineapple, salty olives, and umami-rich, garlicky, ginger-infused marinated steak is delicious!

For me, Mainland Teriyaki brought back a wave of nostalgia. It reminded me of a time I’ve only ever experienced through the lens of film and television. Specifically, it evoked memories of Gidget, the iconic surfer girl. Additionally, it took me back to when a young, handsome Elvis Presley was playing his ukulele on the beach in Blue Hawaii.

Mainland Teriyaki is a perfect dish to enjoy on a warm summer day. Or, if you’re feeling a bit blue, it can serve as a reminder that summer is coming, even if it feels like “it’s been a long cold and lonely winter.” The combination of sweet, savory, and tangy flavors will transport you to a tropical paradise, making you forget about the cold weather.

Whatever your mood, why not fire up the grill and get ready to savor a taste of the South Sea Islands, courtesy of Mainland Teriyaki?

Mainland Teriyaki – The Recipe

At first I thought the inclusion of olives in this recipe was a bit weird. They really didnt seem to fit in with the Asian inspired flavours of the rest of the dish. But they really work together well here, just like they do on pizza!

Have a great week!

18
Aug
2024

Cheddar Scotch Eggs

categories: 1970's food, 1970's recipes, 500 Recipes for Quick Meals, Eggs, England

Hey friends! Today, I’m diving into a classic recipe: Cheddar Scotch Eggs. This little gem hails from 500 Recipes for Quick and Easy Meals by Marguerite Patten (1972).

I’ve got a confession: Scotch Eggs are one of those foods I adore eating but dread making. Remember the Pakistani version, the Nargisi Kofta, I made back in 2019? It was a culinary delight, but let’s face it, Scotch Eggs are a lot of work! Who wants to deal with the mess of a deep fryer just for one meal? It’s like running a marathon for a single slice of pizza!

Scotch eggs are however, quite lovely eaten cold, which makes making a big batch worthwhile as you can enjoy meals for a few days! They are also amazing picnic food so if you are contemplating an al fresco meal in the near future, these could be your go-to dish!

Ahem, I hear you say. That looks exactly like a regular Scotch Egg. Where’s the extra cheese you promised? Scotch Eggs are already laborious enough to make, but this version takes things to a new level. You cut the eggs in half, remove the yolks, and mix them with cheese. Then, you reassemble the eggs and proceed with the normal Scotch Egg process.. You can see the split in the eggs where they where cut through in the close up photo below.

What Are Scotch Eggs?

But maybe I should pause here in case some of my readers are unfamiliar with the concept of a Scotch Egg.

First thing. They are not from Scotland. They were invented by Fortnum and Mason the very posh department store in Picadilly in London in 1738. The term scotch comes from adding anchovies to the meat to cut through the fattiness of the meat and to give it a stronger flavour.

Second, they are an egg, wrapped in a meat casing and then crumbed and fried.

Cheddar Scotch Eggs – The Recipe

Have a great week!