Midweek Quickie – Lilac Sweetpeas and Lillies

Hello flower lovers!  I was walking past the florist the other day and these lilac sweetpeas reminded me so much of the Grazier’s wife that I had to buy them.  They are the most gorgeous colour and they smell divine! 

Lilac Sweetpeas

When dinner is ready I light the candles and limit the lights in the dining room to a corner lamp.  The stereo set continues playing soft mood music all evening.  My large dining table will be set with a plain lilac linen tablecloth and moss green linen table napkins.  The main decoration will be a small bowl of lilac sweet peas with deeper mauve candles inserted into the centre of the float bowl.  On each woman’s napkin there will be a freshly picked pink rosebud tied with a narrow lilac velvet bow

I don’t have the moss green linen or the mauve candles but the Lilac sweetpeas were a gorgeous addition to my dining room table at our latest Tasty Reads Cookbook Club meeting.  My friend Leesa brought me this equally gorgeous bouquet of Calla Lillies, Rosemary and Seaside Daisies all from her garden as a hostess gift! 😍

Calla Lillies

I very rarely buy flowers because I get a little bit sad when they start to wilt but the scented simplicity of my sweetpeas and the creative combo of Leesa’s bouquet brought me so much joy that maybe I will rethink my stance!  

I hope your week is blooming great!

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October 2003 – The White Menu

Hello retro food lovers and welcome to October 2003 where today I am using Delicious magazine to create a white menu.  White food has the double reputation of being 1) boring and 2) overly processed so my aim with this menu was to try to combat both of those.  But first, let’s take a look at what was happening in pop-culture in October 2003.  

School of Rock was #1 at the box office and The Five People You Meet In Heaven was the best-selling book.  Number 1 on the pop charts was Where Is The Love by The Black Eyed Peas.  Two weeks earlier it was White Flag by Dido which would have fit in perfectly with this menu!  Let’s hope I won’t have to wave a white flag with my menu!

Now I also realise that this view of my cheesecake is not white, however it just looked so good, I couldn’t resist sharing it!  

Cheesecake Oct 2023

 

The Menu – October 2003

I found this menu template on Etsy.  Isn’t it gorgeous?  We’ll be seeing it a lot more from now on!

Menu October 2003

 

 

Mozzarella and Grilled Chilli Salad

This was AMAZING!  So tasty and the perfect way to kick off a meal!  I loved the simplicity/minimalism of this Jamie Oliver recipe.  It also not only looked beautiful on the plate but tasted divine!  Another recipe from this same article, a squid and cannellini bean salad nearly made the cut for the main dish in the menu and is something I am still very keen to try!

Mozzarella Salad

 

Mozzarella and Grilled Chilli Salad Recipe

Mozzarell and Grilled Chilli Salad recipe

Fish Stew With Lemongrass and Lime

This is an Ainsley Harriott recipe and was also divine!  It was light and refreshing and, as he says in his intro, very different from the usual tomato-based fish stews.  Like the  mozzarella starter, this would be a perfect summer meal. 

Lemongrass and Lime Fish Stew

Lemongrass and Lime Fish Stew Recipe

Lemongrass and Lime Fish Stew recipe

Low Fat Cheesecake

I felt bad that I could not deliver a cheesecake for the Birthday Party, Cheesecake, Jelly Bean, Boom!  menu.  Because I LOVE cheesecake!  So I was delighted to find one in this issue of Delicious.  And this was a beauty too.  It’s a pretty classic baked cheesecake.  Even though it is low fat, it feels  rich,  The rest of this menu is light though so this seemingly decadent dessert won’t weigh you down too much!

Cheesecake Oct 2023 2

Low Fat  Cheesecake Recipe

 

Low Fat Cheesecake Recipe

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My Nigella Moment  – Beef with Lavender Mustard

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!

Beef with Lavender Honey

OMG, this beef just melted in my mouth!  And if you’re thinking you don’t have any Lavender Mustard, come back next week.  I’ll have a little treat for you.  I added a spoonful of honey to my Lavender Mustard to give the required sweetness to this.   Also, I misread the ingredients and I bought a rump roast and not rump steak for my version.  I seared the meat as per the recipe and then roasted it until it reached 72C / 165F on my meat thermometer.  

Beef With Lavender Mustard

 

Well, Delicious Magazine from October 2003 really came through with a delicious white-themed menu for me!  Certainly no Didoesque white flag moments for me!  

 

Sunday Night Ham Slaw Supper

Hello retro food lovers! Today we are taking a step back into one of my favourite vintage cookbooks, Salads for All Seasons by Rosemary Mayne Wilson.  I last cooked from this book way back in 2014.  I chose a Sunday Night Ham Slaw Supper as I will be posting this on a Sunday. Also, because I love the word supper.  It seems much cozier than the word dinner.  

Sunday Night Ham Slaw1

The Sunday night ham slaw is such a good idea!  You know that feeling after a big Sunday roast when you feel you might never need to eat again?  Except a good few hours later you start to think that maybe a little something-something might be nice?  Well this is that something. A little salad, some cold meat, a bread roll and butter.  Enough to stave off the pangs, not enough to fill you up too much.  

Sunday Night Ham Slaw3

I used ham as my meat of choice but this would be equally nice with leftover roast chicken or beef.  It would also be perfect with leftover grilled salmon, or for the vegetarians amongst us, some slices of avocado or as a filling for a baked potato.  I also did not mix my ham into the slaw as per the recipe but had it on the side. I thought the ham mixed in with the slaw might not look great.  It tasted great though and, with the bread on the plate was just crying out to be made into a sandwich!  

Sunday Night Ham Slaw4

 

Sunday Night Ham Slaw Supper – The Recipe

Sunday Night Ham Slaw recipe

This is a quick, easy and very tasty meal and a nice way to round off the weekend!

Have a great week!

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Oeufs Caroline – Five Little Pigs

Hello crime readers and food lovers. In what is starting to become a bit of a trend, today’s post is dedicated to one of the main characters in Five Little Pigs, Caroline Crale.  To many fans, Five Little Pigs is the nec plus ultra of the Christie novels.  And it is an absolute cracker!  We never actually meet Caroline as she is sixteen years dead when the story begins.  But…what a character.  I absolutely loved her.  Her dignity, grace, loyalty, and fiery temperament made her a wonderful compelling and intriguing character. 

I also feel that all egg recipes are a little wink to Poirot and his egg-shaped head! 

I found the recipe for Oeufs Caroline in the French children’s cookbook called La Cuisine Est Un Jeu D’Enfants by Michel Oliver (1963).  It is a very cute book and I will definitely cook more from it but the timing on this recipe was completely wrong.   You have no idea how many times I ate Oeufs Caroline for lunch this week trying to get it right! rp_Oeufs-Caroline1-768x

Five Little Pigs – The Plot

The accepted version of certain facts is not necessarily the true one.”

Agatha Christie – Five Little Pigs

A young woman called Carla Lemarchant approaches Hercule Poirot with a very unusual case.  Sixteen years ago, her mother, Caroline Crale was found guilty of poisoning her father Amyas Crale.  However, before she died in prison, Caroline sent a letter to her daughter professing her innocence.  Carla wants Poirot to find out the truth.  Did her mother kill her father? Poirot focuses his investigation on the five people, apart from Carla and Caroline who were present on the day Amyas died.  For if Caroline is not guilty, then one of them is… Oeufs Caroline2

We have:

Philip Blake
  • A stockbroker (went to market, geddit?) was one of Amyas’ closest friends.  On the day of Amyas’ death, he overhears an argument between Caroline and Amyas where Caroline threatens to kill him.  Philip is apparently no fan of Caroline and puts the murder down to “crude female jealousy.  However, does he have a secret desire to see Amyas dead?
Meredith Blake
  • Philip’s brother.  Unlike his brother who is a successful broker, Meredith stayed home and dabbled in herbalism and other country pursuits.  It is some coniine from his laboratory that killed Amyas.  Unlike his brother, Meredith admits a fondness for and a loyalty to Caroline.  He argues with Amyas saying that the situation with Elsa was an “”unendurable insult” and not fair to either woman.  Might seeing the woman he cares for being mistreated have given him a motive for murder?
Elsa Greer (now Lady Dittisham)
  • The little piggy who had roast beef. She was a rich, spoiled beautiful, young woman in love with Amyas.  It is her deliberate provocation of Caroline on the day of the murder that many people see as being the catalyst for later, lethal events.  Poirot…”saw her beautiful and rich, seductive to men, seeking with greedy predatory hands to fill up a life that was empty”.  She is still vitriolic about Caroline and says she would have preferred to see her hanged.
Cecilia Williams
  • Angela Warren’s former governess.  She is a shrewd, fiercely loyal woman, living “close to the bone”.  She epitomises the one who has none.  She believes that Amyas got what was coming to him, her sympathies are entirely with Caroline.  But she also has proof, never previously disclosed that Caroline murdered Amyas
Angela Warren
  • Caroline’s half-sister.  Caroline is overly protective of Angela after disfiguring her face in a fit of pique as a much younger woman.  Angela is spoiled and enjoys playing tricks on Amyas.  He wants to send her away to school.  She doesn’t want to go and this is causing some additional friction between Amyas and Caroline (as if there wasn’t enough already -the two are already, to quote Bonnie Tyler, “Living in a powderkeg and giving off sparks!).  

Oeufs Caroline3

Amyas Crale

And finally, let’s talk about Amyas.  In my first few drafts of this, I didn’t include a description of him because I felt we all know this character.  That is not to say that he is badly drawn but because many of us have met this person in real life.  He is an Artist and everything and everyone around him comes second to his art…back in my uni days, I would have found him irresistible.  Now, the sheer arrogance and gall of this man would make me want to stab him in the neck. 

Amyas was…a ruthless egoist.  He loved Caroline but he never once considered her in any way.  He did as he pleased…he was as fond of her as he could be of anybody – but she came a long way behind his art

Agatha Christie – Five Little Pigs

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Well, just like Shaggy, it wasn’t me but it was someone.  And it will take all of Poirot’s little grey cells to figure this one out!

Five Little Pigs – The Covers

5lp collage (1) There’s nothing too crazy in the covers, lots of references to Amyas being an artist, and a few to the poisoned beer.  My favourites are the second row, second left for its pulp fiction feel and amazing font.  And I also really like third row first on the left with the artist and his brushes.

The Recipe – Ouefs Caroline

I have included here both the OG recipe from  Cuisine Est Un Jeu D’Enfants and my updated version. Oeufs Caroline recipe 1   Oeufs Caroline recipe 2  

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Oeufs Caroline

A lovely breakfast or lunch dish, inspired by Agatha Christie’s Three Little Pigs

Ingredients

Scale
  • 1 tomato
  • 1 egg
  • 1 slice of bread (I used a potato and rosemary bread)
  • 1 tbsp Creme Fraiche
  • Chives or other herbs to garnish
  • Butter, Salt Pepper

Instructions

  • Cut the top off the tomato and scoop out the insides with a spoon.
  • Sprinkle the inside of the tomato with salt and turn upside down.  This will help to drain a lot of the tomato juice.  Otherwise, your eggs will be very watery.  Leave for 1/2 -1 hour.
  • Heat your oven to 180C.
  • Crack the egg and separate.  I found it easier to put the yolk into the tomato first and then top up with the white.  Don’t overfill.  You need some room to add the creme fraiche.
  • Butter your bread and place the tomato on top of it.
  • Place your egg-filled tomato and bread into the oven and cook for approximately 15 minutes for a soft egg and 25 minutes for a harder egg.  Check this as cooking time will depend on the size of your tomato.
  • After 15-25 minutes add the creme fraiche to the egg, turn off the oven and turn on the grill.  Grill for an additional 5 minutes.
  • Remove from the oven and garnish with herbs, salt and pepper.

Notes

I wanted to keep mine vegetarian but you could add a rasher or two of bacon when you place the tomatoes under the grill.

And Caroline Crale? Each person had seen her differently. Montague Depleach had despised her as a defeatist-a quitter. To young Fogg she had represented Romance. Edmunds saw her simply as a ‘lady’. Mr Jonathan had called her a stormy, turbulent creature. How would he, Hercule Poirot, have seen her? On the answer to that question depended, he felt, the success of his quest. So far, not one of the people he had seen had doubted that whatever else she was, Caroline Crale was also a murderess.”

Agatha Christie – Five Little Pigs

Links To The Christieverse

  • Poirot brings a letter of introduction from Lady Mary Lytton-Gore with him when he meets Meredith Blake.

Other Food & Drinks Mentioned in Five Little Pigs

November’s read is The Moving Finger

     

Spaghetti Diable

Greetings Friends and welcome to October. I am celebrating the start of the spookiest month of the year with some Spaghetti Diable. The recipe for our Devil’s Spaghetti comes from The Australian Hostess Cookbook. This book, which is fast becoming one of my favourites, also gave us the Ginger Tingle a while back.

Spaghetti Diable1

The Life of The Grazier’s Wife

Both of these come from the menu of the same Australian Hostess in a chapter called A Grazier’s Wife Entertains. For those not familiar with the term grazier it refers to a person who has farms sheep or cattle.  But maybe I’ll let the grazier’s wife tell us a little bit more about her life.

When planning my menu I consider the conditions out here is in the Austalian Bush.  Our nearest town is 56 miles away and the mail lorry, with my ingredients aboard, has to spend a whole night on the dusty dirt road before it finally arrives at our door early the next morning.  Fruit and vegetables travel 300 miles in a goods train before they reach the mail lorry

It astounds me how anyone survived under those conditions let alone was able to be sufficiently organised to throw dinner parties!  And not just any dinner parties either. Here is the grazier’s wife describing the ambiance of her dinner party.

When dinner is ready I light the candles and limit the lights in the dining room to a corner lamp.  The stereo set continues playing soft mood music all evening.  My large dining table will be set with a plain lilac linen tablecloth and moss green linen table napkins.  The main decoration will be a small bowl of lilac sweet peas with deeper mauve candles inserted into the centre of the float bowl.  On each woman’s napkin there will be a freshly picked pink rosebud tied with a narrow lilac velvet bow”

How delightful does all of that sound!!!!  Who doesn’t now want to get an invitation to dinner at the grazier’s wife’s house?

My own table settings for the Spaghetti Diable were not nearly so fancy.

Spaghetti Diable2

 

Spaghetti and Chicken?

As I was making the Spaghetti Diable I realised that I had never eaten chicken and spaghetti together before.  Growing up, we had  Spaghetti Bolognese and Lasagne (both Beef), Carbonara (Bacon), Marinara (Various Seafood), and Canneloni which was spinach and ricotta.  There was some sort of Tuna Pasta Casserole which is best not spoken about but we NEVER had chicken with pasta.  And even as an adult, they are two things I would not even think of combining.  It even felt weird to be making it.  I realise this says more about me than about the combination of chicken and spaghetti which I’m sure is very normal.  

Spaghetti Diable 3

Is The Devil In The Details? Spaghetti Diable – The Recipe

Is hard to see why this is called Spaghetti Diable.  Diable or Devil in a dish usually indicates the presence of chilli.  And quite a lot of it.  Even allowing for the delicate palates of countrified Australians in 1969, a mere dash of cayenne powder seems a little tame!

Also, I used fresh mushrooms which I sliced and sauteed with the onion and garlic.  I however have the luxury of being able to pop into the local green grocer or supermarket for fresh mushrooms whenever I please without having to wait for them to come over 300 miles on a goods train and then overnight on a mail lorry!

I also added some parsley as a garnish.

Spaghetti Diable 4

 

Tell me, are there food combinations that you think are strange but other people think are normal?  Or combos that you think are normal but other people find weird? 

And have a great week!!!!