If Treacle Sponge; Spam Fritters; Cheese Fondues;  Coq au Vin; Devils  on Horseback; Shepherd’s Pie; Chocolate Mousse; Spaghetti Bolognese and Birds Custard - set your mouth watering - Sixties Style, then let us have your favourite ‘60’s recipes!

RETRO RECIPES !

Quiche Lorraine

1/2lb pastry
2 eggs
½ teaspoon salt
¼ teaspoon pepper
¼ lb bacon
4-6oz cheddar cheese
¼ pint of cream or top of milk (or evaporated)

Slice cheese thinly and place in bottom of cooked pastry case. Separate eggs, beat yolks then add double cream, seasonings and ham or bacon. Lightly whip egg whites, fold into mixture and pour into case.

Bake in moderate over (375°) for 30-40 mins

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Devilled Chicken

12 oz cold cooked chicken
2 teaspoons of tomato ketchup
2 teaspoons of vinegar
pinch of cayenne pepper
½ teaspoon black pepper
2 teaspoons of ready made mustard
2 tablespoons of olive oil

Cut chicken into neat pieces. Blend all other ingredients together. Brush and toss all over the cold chicken. Grill until browned on both sides (turn every few minutes). 

Serve hot with boiled rice, vegetables and sweet chutney or cold with salad.

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Spanish Cutlets

4-6 lamb cutlets
Olive Oil
Salt and Pepper
4oz Gammon pieces
2 medium size onions
2-3 tomatoes

Fry the cutlets in oil for about 2 minute each side. Put them in a casserole dish and season well. Fry the chopped gammon in the oil together with the onions. When the onions begin to brown, add the skinned and chopped tomatoes. Season well and cook for about 10 minutes. Pour sauce over the cutlets and cook in a moderate oven for about 20-30 minutes.

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Las Palmas Flan

Baked pastry case
½ pint custard
2 bananas
1 tablespoon of apricot jam
2 oz dessicated coconut

Make up a shortcrust pastry case and bake blind. Leave to cool. When cool, spead apricot jam over base. Add chopped banana until base is covered. Pour custard over banana and then sprinkle with dessicated coconut. Brown under grill.

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Danish Pastries

½ oz dried yeast or 1oz of fresh
1oz caster sugar
½ pint milk
1 lb plain flour
good pinch salt
1 egg
9oz butter or margarine

Place yeast in a bowl with caster sugar. Heat milk until tepid. Pour half of the milk into the yeast and mix thoroughly (if dried yeast - leave 10 mins). Sift flour and salt into mixing bowl and add rest of sugar. Pour in rest of milk, beaten egg and yeast mixture. Mix well until mixture is elastic but not sticky. Knead for 2-3 mins. Return to floured bowl and cover with cloth and leave to rise for 20 mins. Have butter or margarine at room temperature. Tip dough onto floured table and roll out to approx 10 x 12”. Place butter between 2 sheets of greaseproof paper. Beat out to approx 6 x 8”. Place butter onto dough. Fold up bottom third and fold down top third. Seal edges and turn. Repeat this method twice. Put in fridge for 20 mins and then do one more fold and roll if possible.

Use dough to create various shapes - i.e. twist strips of dough to form sticks; cut triangles and join edges in centre with milk to seal to form parcels. Cut triangles and twist to create a horn shape. Whatever creative style you wish. Put pastries on baking tray covered with greaseproof paper and cook in oven (350 degrees) for 15-20 mins. 

(Make up sugar paste as follows and then use to decorate the various pastries - see recipe below)

Sugar Paste

4 level tablespoons of caster sugar
2 level tablespoons of milk

Put in saucepan and dissolve over gentle heat. When dissolved bring to boil and allow to boil for 1 minute and then after it has cooled slightly, drizzle over cooled danish pastries. Decorate pastries with chopped nuts; glace cherries etc.

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Potato Pastry

6oz Self Raising Flour
½ teaspoon of salt
4 oz lard
6 oz cold, dry mashed potato

Mix flour and salt then rub in lard. Work into potato using a strong fork or hands. Do not add any water. Knead gently, roll out on floured board to fit pie dish.

Use to top savoury pie (steak and kidney etc)

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 Murrum Bidgee

1 egg
1 tablespoon of granulated sugar
½ lb of ready made puff pastry
I mashed banana
1 grated apple
juice of a lemon
4oz raisins and sultanas

Roll out pastry thinly (12” x 8” approx). Trim edges. Section pastry into squares. Place spoonful of mixture into the centre of each square. Brush corners with beaten egg and fold corners to centre. Brush with egg and sprinkle sugar over. Place on greased tray (or pate tin). Bake in moderate oven (375°) until golden brown - about 25 minutes.

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Viennese Steaks

1-2 Tablespoons of tomato ketchup
1lb of lean minced beef
1 dessertspoon of chopped parsley
Little grated nutmeg
Black pepper, salt to season
Half level teaspoon mixed herbs
2 eggs
1-2 onions
Little flour and oil for frying

Mix minced meat with parsley, nutmeg, seasoning and herbs. Separate 1 egg and set aside the white of egg. Beat egg yolk with 1 whole egg and use to bind mixture. Divide into portions and shape each with floured hands. Dredge well with flour and fry in oil until crisp and brown.

(Suggestion: use left over egg white to make meringue)

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Orange Cheesecake

I packet of crushed digestive biscuits
2 oz of caster sugar
1½ oz cream cheese
1oz butter
3 fl.oz frozen orange juice
grated zest of orange
Fresh strawberries to garnish

Crush 4oz of wheatmeal biscuits and mix with 1oz of melted butter. Press in to the bottom of an 8” baking tin with removable base. Whip the cream cheese in a bowl and then add 2oz caster sugar and blend in. Then add the concentrated orange juice plus the grated zest of half an orange, which has been blanched in boiling water for 20 mins. Pile on top of biscuit base. Place foil over top of sweet and leave in fridge for about 3 hours. Turn out and toss fresh strawberries over top.

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Chequered Board Biscuits

10 oz plain flour
3½ oz caster sugar
6 oz butter or margarine
1 teaspoon vanilla essence
2-3 teaspoons of cocoa powder

Put flour, sugar and butter into a bowl and work together thoroughly until mixture forms a stiff paste. Now divide paste in half and work cocoa into one half of the mixture until it has an even colour. Roll out two long sausage-shaped rolls of of the plain dough and two of the chocolate coloured dough. Place one plain and one chocolate roll side by side and put the other plain and chocolate roll on top of their opposite colour (this then gives the chequered effect). Press lightly together to form one complete roll and then leave in fridge until dough is quite firm.

Then using a sharp knife, cut across the roll as if slicing a carrot to form lots of thin slices. Place these flat on a greased baking tray and bake for 15 mins on Mark 4 or Electric 350 degrees.

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Chocolate Mousse

4 oz dark chocolate
4 eggs - separated
Juice and rind of one orange
Juice of one lemon

Melt chocolate in saucepan with orange juice over very gentle heat. Mix egg yolks in lemon juice. Beat egg whites until stiff. Beat chocolate mixture into egg yolks. Transfer to egg whites and keep folding until mixture is even colour.

Place in fridge for about half an hour. Decorate with whipped cream if wished.

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