karen burns booth

This lovely old-fashioned recipe for Cottage Cheese Griddle Cakes came from an old magazine cutting that my mum kept - I am still going though her things two years after she passed away. I cannot ever remember her making these, but she did make the most amazing Drop Scones (Scotch Pancakes) and these little cheesy griddle cakes remind me a lot of that style of pancake. I love the fact that this recipe uses very little flour too, and is protein rich with cottage cheese, eggs and milk. The original recipe suggested serving these straight from the &quot;griddle&quot; with crispy fried bacon, or with butter, jam or honey.

Cottage Cheese Griddle Cakes

(6 ozs) cottage cheese, NOT low-fat

eggs, milk

(2 ozs) SR Flour

white pepper (for savoury ones)

salt butter

Butter

Add the melted butter to the cottage cheese...

Add the melted butter to the cottage cheese and mix well.

Gradually whisk in the eggs & milk, to...

Gradually whisk in the eggs & milk, to make a thick batter.

Stir in the flour and whisk until the...

Stir in the flour and whisk until the batter is smooth. Please note it may look a little lumpy due to the cottage cheese, but that's fine. Add the salt and white pepper if using and mix again.

Heat a heavy-based frying pan. skillet or griddle...

Heat a heavy-based frying pan. skillet or griddle that's well greased with bacon fat/dripping or butter.

Drop spoonfuls of the cottage cheese batter in...

Drop spoonfuls of the cottage cheese batter in the pan/griddle and cook over a low to medium to heat to avoid them burning.

Turn them over several times to cook evenly....

Turn them over several times to cook evenly. They are cooked when they are puffed up and have a few holes in them.

Serve freshly cooked with crisp, hot bacon OR...

Serve freshly cooked with crisp, hot bacon OR with butter, jam or honey.

These griddle cakes are light and easily digestible...

These griddle cakes are light and easily digestible and are particularly good for anyone who wants a lower gluten pancake.

My Grandmother&#x27;s recipe for authentic &quot;Stotty Cakes&quot;, my grandmother’s recipe remained a secret for many years after her death, and then one day my mum found an old hand-written recipe in the back of a Be-Ro cookbook, where she had written down the principals of how to make a Stotty, and so the secret family recipe was released.

Stotty Cake (Stottie Cake)

½ lbs strong white bread flour (680 grams)

salt

sugar

yeast yeast

White pepper,

(450 milliliterss) tepid water

The recipe I am sharing today is vert poignant, as it was my mum&#x27;s recipe for Traditional Homemade Pickled Onions, and she made a few jars every November for the Christmas tea table. Why only make these in November? Well, in the UK you start to see small &quot;pickling onions&quot; in the greengrocers and supermarkets from October onwards, and with a view to the Christmas buffet table, and that ubiquitous cheese board, now is the time to make these pickled onions so they have time to &quot;mature&quot; for 6 weeks. If you make them in the first week of November, they will be wonderfully mellow but still crisp and crunchy by the time the festive period starts in earnest. 

These Traditional Homemade Pickled Onions WILL keep quite happily for up to a year in the pantry, as long as it is cool and dark, but they are best eaten with 6 months. Serve these traditional pickled onions with cheese, cold meats, pork pies, ploughman&#x27;s lunch as well as with quiches, flans and salads. They are also great when served with fish and chips, in the style of a proper &quot;Yorkshire Fish Supper&quot;. 

I also have a recipe for pickled shallots here: Christmas in a Jar – Pickled Shallots should you have problems finding small pickling onions.

Traditional Homemade Pickled Onions

kilo onions

pickling vinegar, vinegar

white sugar

pickling spices, OR:

Put all of the unpeeled onions in a...

Put all of the unpeeled onions in a large bowl and pour boiling water over them, leave to steep in the water for 1 minute, before tipping them into a colander to drain.

Place the onions into the bowl again and...

Place the onions into the bowl again and cover them with cold water now.

Peel the skins off the onions, making a...

Peel the skins off the onions, making  a small cut at the root end to ease the skins off.

Once all of the onions have been peeled,...

Once all of the onions have been peeled, layer the peeled onions with the salt in a large bowl, cover them with a clean tea towel and leave them overnight or up to 24 hours in the salt.

The following say, drain and rinse the onions...

The following say, drain and rinse the onions thoroughly, pat them dry and pack them into some clean and sterilised jars.

Pour the pickling vinegar over the onions in...

Pour the pickling vinegar over the onions in the jars, including all the pickling spices, seal the jars and allow to mature for 4 weeks before serving.

Make the spiced pickling vinegar: Pour the vinegar...

Make the spiced pickling vinegar: Pour the vinegar into a large saucepan and add the sugar and the pickling spices. Bring to the boil, then take the vinegar off the heat immediately, cover with a lid and leave to go cold and infuse for 24 hours.

Delectable little jam penny sandwiches, perfect for a Royal tea party, Jubilee street party or for the children&#x27;s tea or supper.  

I have used fluffy white bread in my sandwiches as shown in the photo, and some rather good raspberry jam.

However, strawberry and mixed berry jam is also fabulous in these dainty little sandwiches, as is lemon curd for citrus lovers.

Jam Pennies are famously attributed to HM the Queen, as one of her favourite afternoon tea sandwiches, along with The Queen’s Chocolate Biscuit Cake, a recipe which is also on Lavender &amp; Lovage.

I hope you enjoy this simple sandwich recipe, and do let me know if you make these for any Jubilee events, or for a Right Royal Tea Party! Karen

Royal Jam Pennies (Jam Sandwiches)

bread,

Jam,

Today&#x27;s recipe for Overnight One-Pot Microwave Pasta Bake is a brilliant way to feed a family of four, sing minimal pots and pans, and more impotanrtly, energy.

As we all know, energy costs have spiralled in the UK, and we are all going to have to try to heat and eat when winter finally arrives.

My latest recipe for Overnight One-Pot Microwave Pasta Bake not only saves on energy by using the mocrowave, but, it only uses ONE POT as in one dish, thus saving on washing up too.

And, it&#x27;s a real oven to table recipe, where all that is needed is crusty bread and some seasonal salad to accompany it.

I&#x27;ve also used a ready-made chilli tomato sauce, again saving time on making your own. You can choose any pasta or tomato sauce you find locally, or even just a tin of chopped tomatoes.

Overnight One-Pot Microwave Pasta Bake

x large onion, peeled and diced

garlic,

water

dried pasta,

My recipe today for Old-Fashioned Tinned Salmon Sandwiches is a family favourite, and one that my late parents and both sets of grandparents loved.

These Old-Fashioned Tinned Salmon Sandwiches were made most Sundays for afternoon tea, or for the Sunday Tea Tray.

They were special enough to grace the table at other occasions too, such as birthday parties, Christmas, Easter and when we had guests for Sunday tea.

The key ingredient, apart from the salmon, was malt vinegar and white pepper - and believe me when say that these are essential to this sandwich filling.

No fancy pants &quot;freshly grated black pepper&quot; or &quot;cider apple vinegar&quot; is needed for this sandwich filling, it&#x27;s a simple recipe that has been around for decades.

Old-Fashioned Tinned Salmon Sandwiches

malt vinegar

white bread

Butter spread

Make sure the tinned salmon is well drained.

Remove the salmon from the tin and decant...

Remove the salmon from the tin and decant it into a bowl. Remove the skin if you want.

Mash the salmon with a fork and add...

Mash the salmon with a fork and add the malt vinegar and white pepper (to taste).

Taste it to see if there is enough...

Taste it to see if there is enough pepper and vinegar in it, and add more if needed.

Spread the butter or vegetable spread on all...

Spread the butter or vegetable spread on all the bread slices.

Then spread mashed salmom on 4 slices of...

Then spread mashed salmom on 4 slices of bread, lay the other slice of buttered bread on top.

Cut into fingers or 4 triangles to serve.

Today&#x27;s recipe for Easy Mincemeat Cake is one I have been baking for many years, and my mum before me - it was my late father&#x27;s favourite cake.

It also makes a fabulous last minute Christmas cake, and is quite frugal in costs too. You can still add marzipan and icing if you wish, and even &quot;feed&quot; it with brandy.

Made with just mincemeat, flour, eggs, butter, mixed spice and freshly zested orange peel, it&#x27;s delightfully fruity and very moist.

I recommend using a good quality mincemeat, or even better, a homemade mincemeat for a better tasting cake.

I have several mincemeat recipes on Lavender &amp; Lovage, and I made this cake (as shown in the photos) with this recipe: BOOZY FAT-FREE MINCEMEAT.

Once made, this Easy Mincemeat Cake stays fresh in an airtight tin for at least a week, and becomes sticky, almost like a ginger parkin or a malt loaf.

If you hail from Yorkshire, as my husband does, he also likes this with a slice of Wensleydale cheese.

If you don&#x27;t have a fresh orange to hand, then just add a tablespoon of fine shred orange marmalade for that essential citrus taste.

Make this for the weekly cake tin, or for Sunday tea time, it is always devoured here with my husband sneaking an extra slice from the cake tin!

I hope you enjoy it as much as we do, and please do let me know if you make it, or if you make it as your Christmas cake this year, Karen

Easy Mincemeat Cake

175 grams/6 ounces self-raising flour, sifted

mixed spice

150 grams/5½oz golden caster sugar

grams/3½oz unsalted butter, softened

100 milliliters/3½ fl oz milk

eggs

orange

Today&#x27;s recipe is one my grandmother used to make regularly, Victorian Seed Cake.

It was always on the tea time table, and was often served buttered, which made it even more delicious.

It&#x27;s based on a traditional Madeira Cake recipe, but with candied peel and caraway seeds added.

Seed cakes were extremely popular during the Victorian era, and indeed Mrs Beeton shares a recipe called A Very Good Seed Cake, in her book of Household Management.

We all love seed cake - the aniseed flavour of the caraway seeds marries so well with the light sponge and subtle spices. 

Our family recipe for Victorian Seed Cake always includes candied peel, which makes the cake moister. 

I hope you enjoy this recipe as much as we did last Sunday, for my Tea Tray Supper.

The cake keeps well in an airtight cake tin for up to a week.

Victorian Seed Cake

butter, softened

caster sugar

vanilla extract

• 3 large eggs, beaten

self-raising flour

plain flour

• A little milk to mix

caraway seeds

candied peel

My School Dinner recipes have been very popular lately, and here&#x27;s the recipe for School Dinner Cheese Flan, which I promised to share.

Also called Cheese &amp; Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry.

I remember it well from my school days, when it was always served warm with chips and baked beans. 

It wasn&#x27;t always popular with everyone, but as a pie and flan addict, I loved it! It&#x27;s quite a rich recipe, but high in protein, so very filling.

There was something about the slightly wobbly cheesy custard baked in shortcrust pastry, that was somehow very comforting.

The recipe serves 10, which is great for large families. Or, this quantity would be perfect for a potluck supper, picnic, or for the freezer for future meals.

You can of course halve the quantities to serve 5 to 6 people, and bake it in a square 6&quot; x 4&quot; dish or baking tin.

It can be eaten cold, such as when taken on picnics, but to enjoy that authentic school dinner taste, it&#x27;s better served warm.

I hope you enjoy this recipe if you make it, it&#x27;s a real blast from the past! Karen

School Dinner Cheese Flan

(1lb) ready made shortcrust pastry, or homemade shortcrust pastry

grated mature Cheddar cheese

milliliters (1/4 pint) milk

salt and white pepper,

Pre-heat oven to 180C/350F/Gas Mark 4. Grease and...

Pre-heat oven to 180C/350F/Gas Mark 4. Grease and line a 13" x 9" baking tray with baking paper. Pre-heat another baking tray in the oven.

Roll out and line the baking tray with...

Roll out and line the baking tray with the pastry, easing it into the corners, and trimming any excess that hangs over the edge of the baking tray.

Scatter the grated cheese over the pastry.

Beat the eggs with the milk, and season...

Beat the eggs with the milk, and season to taste with salt and white pepper. (about 1/4 teaspoon of salt and 1/2 teaspoon of white pepper)

Pour the egg and milk mixture over the...

Pour the egg and milk mixture over the cheese.

Carefully place the cheese flan (in the baking...

Carefully place the cheese flan (in the baking tray) on the pre-heated baking tray in the oven and bake for between 35 to 45 minutes, or until the flan is light brown, puffed up and firm to the touch.

Remove the flan from the oven and allow...

Remove the flan from the oven and allow to cool slightly for 10 minutes, before serving cut into squares.

It's traditional to serve this with chips and...

It's traditional to serve this with chips and baked beans.

This recipe for Traditional Oxtail Stew is as old as the hills, as my mum and grandmother used to say. It&#x27;s a traditional British stew using a very cheap cut of beef, namely oxtail. 

Oxtail has become very popular again recently, after languishing for a while at the bottom of the butcher&#x27;s list. Both my mum and both grandmother&#x27;s used to use it a lot, as it was a cheap and cheerful cut of meat, although classed as offal. 

Oxtail needs a little care when preparing and takes a long time to cook, in order to render it tender, but this is more than made up for in it&#x27;s flavour, which is wonderfully rich and beefy. 

Today&#x27;s recipe for Traditional Oxtail Stew uses wine as the main cooking liquor, but beer is also great, especially dark beers, stouts and porters such as Guinness.

A tip, as oxtail is very fatty, you can either trim most of the visible fat off before cooking, which can be tricky, or cook it ahead of time, allow it to go cold and skim all the fat off the surface then. You just need to gently reheat it then.

If you have any leftovers, allow it to go cold  and strip the meat off the bone, in order to make oxtail soup. 

I hope you enjoy this traditional British recipe, it&#x27;s real comfort food and is fabulous when served with mashed potatoes and steamed greens, such a cabbage.

Traditional Oxtail Stew 

Salt and pepper

oxtail,

rapeseed oil

onions,

small trimmed sticks of celery, diced

carrots,

tomato puree

bay leaves

herbs

(375cl) of good red wine

beef stock cube

Pre-heat the oven to 180C/160C Fan/350F/Gas mark 4.

Season the flour with the salt and pepper....

Season the flour with the salt and pepper. Toss the oxtail joints in the seasoned flour until they are coated on all sides.

Heat the oil in a large sauté pan...

Heat the oil in a large sauté pan (that has a lid) and brown the oxtail on all sides, do this in batches.

Remove all the browned oxtails from the pan,...

Remove all the browned oxtails from the pan, and set aside.

Add the onions and celery to the pan...

Add the onions and celery to the pan and fry for 2 minutes.

Add the carrots and garlic and fry for...

Add the carrots and garlic and fry for a further 2 minutes, stirring all the time.

The add the herbs and the tomato puree,...

The add the herbs and the tomato puree, and stir well before adding the wine and the beef stock. Stir well and add the oxtail back to the pan.

Season to taste with salt and pepper, place...

Season to taste with salt and pepper, place the lid on the pan and cook slowly in the pre-heated oven for 3 hours, until the meat is meltingly tender and is almost falling off the bone.

Serve the oxtail with plenty of the gravy,...

Serve the oxtail with plenty of the gravy, and with mashed potatoes and steamed seasonal greens.

Top 10 karen burns booth recipes from across the web

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Top Tags

Cottage Cheese Griddle Cakes

Stotty Cake (Stottie Cake)

Traditional Homemade Pickled Onions

Royal Jam Pennies (Jam Sandwiches)

Overnight One-Pot Microwave Pasta B...

Old-Fashioned Tinned Salmon Sandwic...

Easy Mincemeat Cake

Victorian Seed Cake

School Dinner Cheese Flan

Traditional Oxtail Stew

Top 10 karen burns booth recipes from across the web

The most viewed karen burns booth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cottage Cheese Griddle Cakes

Stotty Cake (Stottie Cake)

Traditional Homemade Pickled Onions

Royal Jam Pennies (Jam Sandwiches)

Overnight One-Pot Microwave Pasta B...

Old-Fashioned Tinned Salmon Sandwic...

Easy Mincemeat Cake

Victorian Seed Cake

School Dinner Cheese Flan

Traditional Oxtail Stew

The most viewed karen burns booth recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine