Drinks - Retro Food For Modern Times

09
Sep
2023

August 2003 – Summer

categories: 20 Years Ago Today, Chicken, Prawns, Vodka, Watermelon

Summer Lovin’ had me a blast! Hello, retro food lovers! Today as you may have guessed from the header and my musical intro we are taking a tour back to August 2003 via Australian Table. The aim is to see if that magazine can provide us with a super summer feast!

Now I know that some of you might be thinking…what’s hard about that? Surely all mags, twenty years ago would be showing seasonal recipes.. Well, don’t forget readers that in Australia is it winter! Now it may surprise some of you but in the south of Australia, where I live it gets cold! Not Canada cold or Northern European cold, but definitely cold enough for this season to be recognisably winter. The magazine cover promises Shepherd’s Pie, Bangers and Mash, Beef Stroganoff and Roast Chicken. Will we be able to find some summery food in the midst of this hearty winter fare?

First, to put us in the mood let’s see what was on the pop culture in August 2003! The Da Vinci Code was still topping the book charts, S.W.A.T was killing it at the box office and Breathe by Sean Paul featuring Blu Cantrell was the number 1 song.

The Menu – August 2003

Chargrilled Prawns with Coriander and Lime

For me, the best summer food is eaten outdoors so these prawns, which would be amazing cooked on the BBQ were my choice of a starter.

The marinated prawns were super delicious! I did not like the dressing and, come summer when I make these on the barbie I will leave the dressing out completely. Whilst I don’t mind sherry as a drink I felt it gave the dressing on what was a very fresh and lively dish a kind of fusty taste which I found unpleasant. If you want to try it with the dressing, I would suggest serving it on the side!

Chargrilled Prawns Recipe

Satay Chicken Skewers

Another dish which would be ideal cooked on the BBQ. I love a chicken satay and this one is super easy because it uses a bought satay sauce!

I served this with a cucumber and red onion salad, which is, my Malaysian friends tell me, a traditional accompaniment to Chicken satay. You could also, of course serve rice or noodles with the chicken satay skewers as well.

Perfectly grilled chicken, dipped in a satay sauce with some salad! Heaven on a stick!

Satay Chicken Recipe

Ice Cream with Rocky Road Sauce

I didn’t have time to make this due to holidays, Pieathalon, work, cooking for our Foodies Cookbook club, a date with my mum to see A Haunting In Venice all of which amounts to life in general. However, it’s a really simple recipe which I am sure tastes absolutely delicious! Please let me know if you give it a try!

Watermelon and Vodka Cocktail

This cocktail was pretty much identical to this one that I made back in February.

My Nigella Moment – Thai Beef Noodles

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious. In the context of these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in either because I made it and it was really good, or I just didn’t have time to make it but it was one of the most appetising things in the mag!

This time round it was some Thai beef noodles. I’m hoping that sherry will redeem itself in this recipe as it sure didn’t work in the prawns! These look delicious and fun!

Australian Table was able to dish up a lovely summery meal despite being an issue from the middle of winter! The prawns and satay were also nice in winter and were lovely reminders that summer is on it’s way!

21
Aug
2023

N or M – Aperol Betty

categories: Aperol, Dining With The Dame, Drinks

Hello crime readers and food lovers. Or in this case, cocktail lovers because we are celebrating Agatha Christie’s wartime thriller N or M with an Aperol Betty. N or M has few references to food. I wonder if Agatha Christie did this intentionally as food was rationed during the war. Reading about lots of food may have led to readers becoming disgruntled with their Mock Crab and other wartime foods. I found my inspiration from one of the characters in the novel Betty Sprott, who despite only being a little girl is key to two pivotal parts of the novel!

N or M -The Plot

It is 1940 and Tommy and Tuppence Beresford are disheartened because no one wants them for war work. Tommy is then approached by Mr Grant, the head of the secret service to hunt out some fifth columnists. Tommy is sent on a top-secret mission to Leahampton, to search out two Nazi agents, a male and a female, known only by their code names, N and M. Imagine his surprise then on his arrival at the Sans Souci guesthouse to see Tuppence there!

We have quite the cast of shady characters including

A landlady who may or may not be Irish
A German refugee chemist
A female resident of the Sans Souci who is watching Tuppence very closely
A mysterious Polish woman hanging about the Sanc Souci
Little Betty kidnapped
The kidnapper killed by a crack shot from Mrs Sprott
Someone hitting Tommy over the head with a hammer
Someone holding Tommy captive in their basement

Luckily we have Tommy and Tuppence on hand to figure out who is N and M and save Britain from the evils of Nazism via enemies from within. .

This is a thrilling tale that I feel really captures what life might have been like in England during 1940. I really enjoyed the depiction of “ordinary” life at this time – the talk of the war, everyone having their own theories or having heard “on good authority” what was happening at the front. The setting for this tale of espionage is perfect and Tommy and Tuppence are as adorable as ever!

N or M – The Covers

There are some fabulous covers here, lots of French ones, a Danish one and one that I think might be from Hungary.

The Recipe – Aperol Betty

The Aperol Betty is a very simple but very tasty cocktail with a strong citrussy taste. It was even easier for me because I didn’t even have to bother to combine the grapefruit and orange juices in the recipe. We have a tangelo tree (tangelo = tangerine x grapefruit) in our garden which is currently laden! (Also look how pretty that bright orange looks on a grey Melbourne winter day!!!!

But anyway, when life gives you this many tangelos, you don’t go buying grapefruit or orange juice! I walked to the garden and chose some lovely fresh fruit for my drink!

Here’s the recipe with the OG ingredients!

Betty had changed her mind and demanded instead:

“Wead me story.”

Tuppence pulled out a rather tattered book from one end of the cupboard – to be interrupted by a squeal from Betty.

“No, no. Narsty…Bad…”

Agatha Christie – N or M

As an alternative, for anyone who does not drink, the close runner up for this was a Pasta all N or Ma. I didn’t make this because I am somewhat allergic to aubergines / eggplants but if you were having an N or M themed dinner, for me, the pasta would be a good choice!

What does Agatha Christie have in with Leonard Dawe?

First, I hear you ask, who is Leonard Dawe?

Well. he was a crossword compiler for the Daily Telegraph who was investigated by MI5 in 1944 because he published the names of several of the D-Day Landing sites in his crosswords.

A few years earlier, Agatha Christie got into trouble over the name of one of the characters in N or M. One of the residents at Sans Souci is Major Bletchley. In the 1940s, Bletchley Park was the place where code breakers ultimately cracked the German enigma machine. Of course, neither Dame Agatha nor Leonard Dawe were acting in an untoward manner but they were both investigated by MI5 for their unfortunate choices! (I really hope that after they questioned her, Dame Agatha then grilled MI5 on their techniques for her next novel)

Links to The Christieverse

There are a few references to the earlier Tommy and Tuppence novel, The Secret Adversary.

Other Food & Drinks Mentioned in N or M

Whiskey
Tea
Bread and Cheese

As mentioned, last week, I am currently on holiday in beautiful Port Douglas. Part of my reading material for the trip is The Body In The Library which will be our September Dining with The Dame read. Marple fans, this one’s for you!

Have a great week!

09
Jul
2023

The Ginger Tingle

categories: 1960's recipes, Dining With The Dame, Drinks, Mocktail

Hello friends and welcome to a precursor episode to next week’s Dining with The Dame. We will be focussing on Evil Under The Sun in both weeks. This week is just me. But, next week’s post will feature a very special collab with a very special person! More about that at the end of the post. Today we are drinking with the Dame with the delightfully named Ginger Tingle. The recipe comes from The Australian Hostess Cookbook (1969).

Arlena Marshall

As soon as I read the name, I knew I wanted to dedicate The Ginger Tingle to Arlena Marshall from Evil Under The Sun. Arlena – is a gorgeous redhead (hence the ginger) and full of sex appeal (hence the tingle). I”m nothing if not subtle! 😜

Here is Arlena’s entrance into the story:

Her arrival had all the importance of a stage entrance.

Moreover, she walked as though she knew it. There was no self-consciousness apparent. It would seem that she was too used to the invariable effect her presence produced.

She was tall and slender. She wore a simple backless white bathing dress and every inch of her exposed body was tanned a beautiful even shade of bronze. She was as perfect as a statue. Her hair was a rich flaming auburn, curling richly and intimately into her neck…the whole effect of her was one of youth, of superb and triumphant vitality”

Arlena Stuart Marshall as played by Diana Rigg — Arlena Marshall as played by Diana Rigg

I intentionally left out a bit of that quote that said “Her face had that slight hardness which is seen when thirty years have come and gone” . On behalf of women of a certain age, everywhere, none of us need that! Or, in the words of another lovely redhead:

I also wanted to feature Arlena because she is treated incredibly harshly in the novel. She is not only the murder victim but she is also resoundingly and almost universally slut-shamed throughout the book:

“Now to my mind, that woman’s a personification of evil. She’s a bad lot through and through”

“Such women are a menace – a menace to — “

“There’s a type of woman who likes smashing up homes”

“She’s the world’s first gold digger. And a man-eater as well. If anything personable in trousers comes within a hundred yards of her, it’s fresh sport for Arlena. She’s that kind.”

Even the police inspecting her murder have noting good to say about her:

“Ï should say that a lady like her would -well, would make some pretty bad enemies”

Arlena reminded me of another misunderstood readhead.

One of the remarkable things about Evil Under The Sun is that we mostly hear about Arlena. We rarely hear from her. Arlena’s own motivations are intentionally omitted (I believe) to build a picture of her as seen through the eyes of other people. Only the more astute guests at Jolly Roger Hotel see her for what she truly is – a victim – of an unscrupulous murderer, gossip from other guests, and ultimately, her own foolishness. Christie does this with an absolutely deft touch that reveals a writer at the top of her game!

The Recipe – Ginger Tingle

Now if you wanted to add a little splash of gin or vodka into the mix, be my guest! The Ginger Tingle however a lovely refreshing soft drink and would be perfect to sip under the sun as is. Either way let’s raise a toast to Arlena!

Next Week’s Dining The Dame

I am absolutely delighted that next week’s post will be a collaboration with Jenny from the fabulous blog Silver Screen Suppers. Why not grab a copy of Evil Under The Sun or watch the Poirot episode based on the book and join us for some fun (and evil) under the sun!

18
Jun
2023

June 2003 – Gluten-Free

categories: 20 Years Ago Today, Cocktail, Gluten Free, Noodles, Prawns, Sorbet

Hello, retro food lovers! Today we are taking a trip back to June 2003 for a gluten-free meal brought to us by Donna Hay Magazine, issue #x. Was gluten-free a thing back then? I know obviously people with Coeliacs and other conditions would have needed to be gluten-free but I am not sure it was as popular as it is now. However, before we see whether or not we could prepare a decent meal from a magazine in 2003, let’s see what was making headlines!

Europe launched it’s first mission to Mars

J.K Rowling released book 5 in the Harry Potter series, Happy Potter and the Order of The Phoenix.

Glastonbury was headlined by Radiohead, Moby and R.E.M

Pirates of the Caribbean: The Curse of the Black Pearl premiered at Disneyland

So, a pretty good month for pop culture! And space exploration. But was it as good a month if you had gluten free guests arriving and all you had for inspiration was the latest edition of Donna Hay Magazine?

The Menu – June 2003

Grapefruit Bianco

This was refreshing and quite savoury. I used a bit less sugar than the recipe and I loved the combination of the slight bitterness from the grapefruit and the herby/citrussy Cinzano. This really helped to set the tone for the rest of the meal!

Grapefruit Bianco Recipé:

Sugar Cane Prawns

I loved these! I didn’t use the rice paper as per the recipe but added some lettuce leaves to use as wraps. Any leftover sticks are great the following day in a baguette with some more lettuce, some herbs, chilli and pickles, banh mi style!

Sugar Cane Prawns Recipe

Pad Thai

Who knew this take-out favourite was so easy to make at home? This was so tasty it had the fussiest eater in the world commenting on how good the tofu was!

Pad Thai Recipé:

Grown Up Spider

Just to explain for my non-Australian readers. We are not about to eat arachnids. We call a mix of soft drink and ice cream a spider. This one mixes sorbet and Moscato into an adults-only version which was a lovely refreshing end to this meal. I used mango sorbet in my Spider and it worked really well.

Grown-Up Spider Recipe:

My Nigella Moment – Crispy Skin Chicken

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious. In the context of these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in either because I made it and it was really good, or I just didn’t have time to make it but it was one of the most appetising things in the mag!

There were a few contenders for my Nigella moment in this magazine. There were some macarons…but hold fire as we will be making them next week. If they work out! Then there was a four-cheese toasted sandwich which sounded divine. Cheese is my love language after all! But a sandwich seemed a little contrary to the gluten-freeness of this post. So, I went with this Crispy Skin Chicken because just looking at it makes my mouth water!

I didn’t make the crispy skin chicken because:

1) I couldn’t find spatchcocks

2) Deep frying is such a faff and,

3) I very doubt I could make something that looked that good!

I think the June 2003 Donna Hay Magazine gave me some fabulous inspiration for my gluten-free meal! And it made someone enjoy tofu!!! 10/10 for this one!

Have a great week!

26
Mar
2023

Let’s Get Lit – March 2003

categories: 20 Years Ago Today, Bread, Pasta, Sangria, Seafood, Soup, Tomatoes, Wine

Hello friends and welcome to March 2003! Avril Lavigne was topping the charts with I’m With You, Bringing Down the House was #1 at the box office and U.S. troops invaded Iraq looking to seek and destroy Saddam Hussein’s weapons of mass destruction. No wonder, when reflecting on the events of twenty years ago, we here at Retro Foods for Modern Times felt we might need to get a little boozy! This was the theme for our menu which came from the March 2003 issue of Delicious Magazine!

March 2003 – The Menu

Sangria

As if we could have a boozy menu without a starting drink! I love Sangria which despite being Spanish in origin always reminds me of our 2017 trip to Portugal where we would have a pre-dinner sangria most days!

Happy times! Here’s the one from Delicious!

Sangria Recipe:

Beer Bread with Pastrami and Relish

Due to time constraints, I didn’t make this but doesn’t it look amazing?

Spaghettini Alle Vongole

OMG, this was so good. And also when I really wished I had made the beer bread so I could mop up all the delicious sauce left in the bowl. I had never eaten Spaghettini Alle Vongole before and although this took a bit of effort to cook, it was worth it!

Spaghettini Alle Vongole Recipe:

Citrus Salad with Cointreau Cream

To finish out the meal, we have a Citrus Salad with Cointreau Cream. For an alternative dessert, but one that still uses Cointreau, you could sub in last week’s White Lady which also came from this magazine!

My Nigella Moment – Salmorejo

For first-time readers, this refers to the moment at the end of Nigella Lawson’s cooking shows when she sneaks back to the fridge to have another bite of something delicious. In the context of these Twenty Years Ago posts, it is something contained in the magazine that does not fit with the overall menu theme but I’m sneaking it in either because I made it and it was really good, or I just didn’t have time to make it but it was the most appetising thing in the mag!

This was a difficult one. I was torn between two recipes that really appealed to me. One was a pink grapefruit tart. However, as we already had a dessert containing grapefruit I decided to go with the other recipe from March 2003 which caught my eye – salmorejo.

Salmorejo is a cousin of gazpacho. Gazpacho is one of those things that I thought I would hate. Cold tomato soup? Yeccchhh!!! That is until I tried it. And from then on it was love! I will note that even though I am a garlic lover, 4 cloves of garlic was too much for this! Two would, I think have been plenty!

It looked exactly as it did in the picture too!

Salmorejo Recipe

Delicious Magazine certainly delivered on our ask for a boozy menu. We had red wine and brandy in the sangria, beer in the bread, white wine in the spaghetti and Cointreau in the dessert!

Let me know if you would like to contribute a theme to my list. I’m happy to take on any challenge!

Category: Drinks