Cookham Discussion Board

General Category => General Cookham Discussions => Topic started by: James Hatch on August 15, 2008, 03:08:22 PM



Title: COOKHAM GET COOKING
Post by: James Hatch on August 15, 2008, 03:08:22 PM
In discussion with the webmaster, it was decided that it is easier for people to reply to "BLOGS" on this page than on the Blog itself. What we want to find out is if any of you have a favourite home cooked meals that you would like to share with other villagers. A national survey has shown that 70% of the countries families eat out or from a cardboard box put in a microwave oven.

There was a time when this village pulled together as one for the welfare of all. Who knows maybe this village can start a National Trend and get back to Basics in the Kitchen.

Just think: "COOKHAM THE COUNTRY COOKING CENTRE"


Title: Re: COOKHAM GET COOKING
Post by: hayley on August 16, 2008, 09:04:35 AM
you are really starting to bore me now.


Title: Re: COOKHAM GET COOKING
Post by: CH on August 16, 2008, 09:29:57 AM
Yes - me too.


Title: Re: COOKHAM GET COOKING
Post by: Craddock on August 16, 2008, 11:03:54 AM
I think recipes would be a good idea. The WI did a recipe book a while back for Cookham Summer FM which was really good. They had recipes from all sorts of people. On the other hand if 70% of us don't bother to cook most people won't be interested in them. I notice that the celeb chef programmes seem to have reduced somewhat along with the garden makeovers and buying property abroad, it now seems what to wear is the in thing


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 16, 2008, 03:03:45 PM
Thank you Craddock. First of all we know that a lot of people are taking the easy way out when it comes to food. To a couple of posters it is "Boring" Boring or not, food you have to eat to survive and what you eat actualy shapes not only your body, but your attitude to life as well. When the cost of eating hits you hard in your wallet. Then it will have to be back to basics.
Those that are prepared will fare better than others. "Remember Aesop's Grasshopper and the Ant!"


Title: Re: COOKHAM GET COOKING
Post by: Aesop on August 16, 2008, 05:33:56 PM
And remember, James, 'Empty vessels make the most noise'. Perhaps you're in danger of becoming a little too ubiquitous for some people's taste? It's been a while since these boards were so monopolised.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 23, 2008, 04:57:22 PM
Two more topics have just been added. This time it is tea and coffee. Take a look at how to make a good cuppa!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 24, 2008, 10:28:00 PM
Now here is something to make your mouth water:

"Rhubarb Crumble or Squares"

It is now on the Blog.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 27, 2008, 03:03:16 PM
Have you looked and tried those lovely Bar-B-Que Pork loin chops?


Title: Re: COOKHAM GET COOKING
Post by: flower on August 27, 2008, 07:17:21 PM
no their poo. dont you think anyone can make coffee or tea then and dont you have a life part from being on here all day then


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 27, 2008, 08:13:03 PM
Hullo Flower, my little petal! Don't tell me you are one of the 70% living in the UK are instant everthing in a microwave!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 06, 2008, 04:21:41 AM
It has just crossed my mind! "Has anyone had any succulent SPOTTED DICK lately coated with Tate & Lyles syrup?"

Does anyone know what "SPOTTED DICK" is?, and how it is made?


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on September 06, 2008, 10:41:21 AM
Spotted Dick has CUSTARD with it not Tate & Lyle syrup. You can put it on treacle pudding if you like. James, just to let you know all these comfort foods are very in at the moment and are available all over the place not to mention popping up on various TV food show.


Title: Re: COOKHAM GET COOKING
Post by: flower on September 06, 2008, 06:24:08 PM
james i havent got a microwave and i think everyone knows what spotted dick is.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 09, 2008, 03:28:18 AM
Here is a very tasty dish to ring the changes with: "Liver & Onions" now posted in "Get Cookham Cooking"


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 10, 2008, 05:31:01 PM
Here is a new one for you and very tasty as well CARROT & COURGETTE CAKE. Very nice to have with a cup of tea or coffee, and spread with salt free butter. Very nice for a Sunday afternoon tea in the garden.


Title: Re: COOKHAM GET COOKING
Post by: mr madras on September 10, 2008, 07:10:40 PM
here is one for you, chicken madras couple on naans and 8 cobras yum yum


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 11, 2008, 01:03:16 AM
Mr. Madras, You forgot one thing "POPODOMS"


Title: Re: COOKHAM GET COOKING
Post by: mr madras on September 11, 2008, 04:14:04 PM
dont like them ;D


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 11, 2008, 04:57:36 PM
Well Mr. Madras, curry is not my thing either. Most people in Cookham were brought up on meat and two veg. With the veg being grown in an allotment or back garden. Good wholesome grub!


Title: Re: COOKHAM GET COOKING
Post by: CH on September 11, 2008, 05:52:00 PM
Luuuuuuurv curry - yum! :P


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 11, 2008, 10:29:22 PM
OK CH & Mr. Madras get your tastebuds wrapped around this dish I have just posted on the "COOKHAM GET COOKING" blog: Calabrian lamb cutlets This came to me from COOKHAM, so all you need is local.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 17, 2008, 02:55:25 PM
Just posted a wonderful Cos Lettuce Salad like my mother use to make, but with a slight Italian flavour.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 18, 2008, 12:52:31 AM
Here is another salad with a difference: Spinach & Cantaloupe Salad. Very good for those on a diet.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 20, 2008, 07:39:46 PM
This may give a fresh idea for Sunday morning breakfast. As some of you have noticed, I do a lot of Bar-B-Que cooking. This is one great way to do Bangers.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 24, 2008, 03:06:18 PM
I have just posted a very tasty vegetable side dish on the "Cookham Get Cooking." Blog.


Title: Re: COOKHAM GET COOKING
Post by: cookhamjames on September 24, 2008, 05:26:08 PM
James, your Sunday Morning Breakfast looks slightly like an unfortunate bathroom accident

http://widbrook.blogspot.com/2008/09/sunday-morning-breakfast.html (http://widbrook.blogspot.com/2008/09/sunday-morning-breakfast.html)


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 24, 2008, 09:04:25 PM
Cookham James: Say what you like but, "The proof of the pudding is in the eating." To bad you can't eat a picture!!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 27, 2008, 12:33:50 AM
With the Autumn fast approaching. It is nice to be able to make up your very own Organic Tomato Soup. This one is real yummy!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 01, 2008, 06:59:15 PM
Here is another good soup and very easy to prepare. If you have been out all day and want to come home to something warm and tasty. Then try this all vegetable soup in a slow cooker. If you happened to be just a little late getting home, it will not matter, the meal will not spoil.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 08, 2008, 05:50:27 PM
Now that the good old Bramley Apples are in season and are freely available off the tree or greengrocers shelf. I have come up with a superb desert for that Sunday Lunch at home. Go on spoil yourself and the family for once. It is at the top of "Cookham get Cooking" blog.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 15, 2008, 03:26:22 PM
Slow Cooker Beef Bourguignon. This week as the weather gets a little cooler, why not give this dish an airing. Easy to prepare, cook for eight hours plus. An ideal hot meal to come home to.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 15, 2008, 06:18:12 PM
Baked Tandoori Chicken Thighs with Spiced Jasmine Rice. I have added this to temp those to try this at home for once. I am trying to tickle everyones taste buds. You see you live and learn by experiment! Also I find it fun to create you own thing.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 22, 2008, 03:29:34 PM
It seems that you all have a taste for Oriental food, plus the fact that you are very busy all day long. So I have come up this week with another Slow Cooker recipe, this time for "Sweet & Sour Pork" It is ecconomical and the kids love it. Both young and old!

As usual you will find it in the "Cookham get Cooking" Blog.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 29, 2008, 04:27:14 PM
Here is a dessert ladies for those of you who like to kick over the traces once in a while, especially if you are having a dinner party. You can wow your guests with your culinary expertise!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 01, 2008, 05:13:56 PM
It can be a wet cool soggy day in Cookham, so you need something to warm you up, and here it is:

Vegetarian Hot and Sour Soup

A deliciously, spicy soup full of veggies and tofu.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 05, 2008, 05:40:57 PM
Now here is a little Italian number to titilate your taste buds for mid-week and with Cookham's famous resident: Marconi.

Cacciatore, Italian-style Pot Roast


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 12, 2008, 02:53:48 PM
Here again I have chosen another Italian style recipe for economy and it contains Brocolli, which is plentiful at this time of year and it contains lots of minerals the body requires.

So do enjoy: Rigatoni with Broccoli, Parmesan and Basil Tomato Sauce


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 14, 2008, 08:29:49 PM
Now here is a step by step method of cooking two Chicken Thigh portions on a LPG Bar-B-Que. Now posted on the Blog.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 19, 2008, 04:02:02 PM
Nice fluffy Mini Yorkshire Puddings. It is there for you to try on the Cookham get Cooking Blog.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 19, 2008, 05:23:36 PM
Of Course to go with the Yorkshire Puddings you must have:

Roast Prime Rib with Horseradish Crust
The tangy horseradish deliciously crusts the tender, juicy beef.


Title: Re: COOKHAM GET COOKING
Post by: canada on November 19, 2008, 08:26:45 PM
how about the canadian classic of moose and chips, lovely but find the antlers get stuck in the teeth


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 20, 2008, 12:14:49 AM
Moose steak is fine, but I prefer Caribou of the two. As for the chips you can give those a miss. A good Fiddlehead salad, now there's a treat and a half. Of course if you are a Newfie, then you would be all for Squid Jigging.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 20, 2008, 03:00:53 PM
American Thanksgiving is just around the corner and so is Christmas, so we plan an assortment of tasty and decadent offerings for you to offer yours guests over the festive season. For starters try these Rum soaked currant shortbread biscuits. I will dream up more in the next wee while.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 21, 2008, 01:03:20 AM
You will love these Marshmallow and Chocolate Fudge slices. So will any youngster, a real Christmas treat.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 21, 2008, 02:46:40 PM
Here are three good tips for the kitchen:

Peppers with 3 bumps on the bottom are sweeter and better for eating.

Peppers with 4 bumps on the bottom are firmer and better for cooking.

 

 

Add a teaspoon of water when frying ground beef.

It will help pull the grease away from the meat while cooking.

 

To really make scrambled eggs or omelettes rich add a couple of

spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 21, 2008, 10:13:47 PM
Just out of the kitchen where I have just finished putting the final touches to a Honey and Brown Sugar Glazed Picnic Shoulder Ham. Once in a wee while we can pick up these beauties. A 4.5 kilo ham for $21.50 Canadian or translated that would be £11.29. Hope you can find one like this one.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 22, 2008, 04:48:40 PM
Here is a hit with any family, so why not bake up a storm for this Christmas with a large tin of these "GINGER SNAP BISCUITS"


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 22, 2008, 07:05:09 PM
The Christmas Pudding as a rule should have been cooked in late October. Though you still have time to make this version and give it time to rest before Christmas Day. It is hoped that you will find something in this Christmas selection to excited your taste buds.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 22, 2008, 08:36:50 PM
Here is one more that I love at this time of the year and that is Apple Strudel. It is a lovely alternate Yuletide dessert. Make your own and enjoy.


Title: Re: COOKHAM GET COOKING
Post by: Roger on November 23, 2008, 12:16:15 AM
I thought Christmas puddings were supposed to be made on Stir Up Sunday (Stir up we beseech thee) which was last weekend.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 23, 2008, 03:22:47 AM
A stir up Roger is better later than never. It depends on what part of the country you live in. In Hampshire where my Mother was born it was the 3rd week in October. That was so the puddings could mature, like a good cheese! Hopefully Roger you will try some of my other offerings from the good book!


Title: Re: COOKHAM GET COOKING
Post by: Roger on November 23, 2008, 01:09:09 PM
<<A stir up Roger is better later than never>>

James this is what Wikepedia says:
Stir-up Sunday is an informal term in the Anglican Church for the last Sunday before the season of Advent.

The term comes from the opening words of the collect for the day in the Book of Common Prayer of 1549 and later (a translation of the Roman Missal's collect "Excita, quæsumus"):

    Stir up, we beseech thee, O Lord, the wills of thy faithful people; that they, plenteously bringing forth the fruit of good works, may of thee be plenteously rewarded; through Jesus Christ our Lord. Amen.

Through an association of ideas, the day subsequently became connected, especially in England, with the preparation of Christmas puddings in readiness for Christmas.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 23, 2008, 03:05:28 PM
I went by what was handed down in our family Roger. I think my Mother, Grandmother and Great Grandmother were around before Wikepedia. Remember tradition! was handed down by families, long before the computer came on the scene. Anyway please do enjoy your WIKEPEDIA Christmas Pud!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 23, 2008, 11:13:38 PM
Here I have posted another Shortcrust Pastry Recipe just to bring you up to date as it were. I am sure you realize thaqt it is very important to keep the mixture as cool as possible at all times prior to going into the oven. Don't worry if you have pastry left over, as you can grate a little cheese over the pastry and cut into strips and make a few nice "CHEESE STRAWS"


Title: Re: COOKHAM GET COOKING
Post by: Roger on November 24, 2008, 10:38:05 AM
James I was trying to tell you about history, which I thought you were interested in. As a child I remember we used have to have to learn the Collect each week and the one for the Sunday before Advent happened to be the one I quoted for you with Stir Up in it. I am just surprised you have never heard of Stir Up Sunday. It must go back before your great grandmother's time as a traditional time for the Christmas puddings to be made and the children were all very much included. In my school we all had a stir of the Christmas pudding and had a wish.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 24, 2008, 03:17:08 PM
Yes I am interested but, you have to remember that in different areas of the country, there were different ways of doing the same thing, even in some cases they had there own words. A 100 years ago this was a country of different dialects, which could change in a short a distance as 30 to 40 miles. Population in general did not move that much. A person could be born and die within a twenty mile radius. A major undertaking was a trip from Cookham to London. Anyway this Blog is about food, so I hope you will try some of my recipes.


Title: Re: COOKHAM GET COOKING
Post by: CH on November 24, 2008, 04:55:21 PM
Ummmm, actually this is a discussion board, not a blog ...


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 24, 2008, 10:47:46 PM
If you read the last two entries CH, that is what Roger and I were doing.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 26, 2008, 09:11:02 PM
With the recipes that I produce I do like to ring the changes to titilate your taste buds. This one is on Ratatouille Tarts. I love Ratatouille served in many ways and this one is in small tart shells. Along with this entry I have added a favourite Christmas treat of mine "GERMAN STOLLEN".


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 27, 2008, 12:19:16 PM
I Just remembered that the German Stollen reminds me of the "DOUGH CAKE" that Deadman's use to make at Carmonta Bakery.


Title: Re: COOKHAM GET COOKING
Post by: cookhamjames on November 27, 2008, 02:49:32 PM
I've just remembered we've run out of milk.....I must get some on the way home


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 28, 2008, 02:59:58 AM
Here is a Corgette, Carrot, Walnut and Currant Cake for your selection.


Title: Re: COOKHAM GET COOKING
Post by: Bertie on November 28, 2008, 09:29:23 AM
Two more topics have just been added. This time it is tea and coffee. Take a look at how to make a good cuppa!

Is this for real?


Title: Re: COOKHAM GET COOKING
Post by: Bertie on November 28, 2008, 09:30:45 AM
I have added a favourite Christmas treat of mine "GERMAN STOLLEN".

German Stollen, eh?


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 28, 2008, 11:09:59 AM
Das ist sehr gut Bertie. http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 30, 2008, 06:56:40 PM
While I was making my German Stollen, I realized that I had missed out a very important option if inserting a Marzipan Suasage into the dough before baking in the oven. So I have posted an extra blog to cover that option.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 03, 2008, 03:25:02 PM
Eggnog Crème Brûlée. Now here is a nice little Christmas side dessert that can be added to several of the traditional Christmas sweets. Prep time is in several stages, but I think you will find it well worth the effort.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Roger on December 03, 2008, 03:37:34 PM
What is Eggnog? Can you buy it in UK, I have never seen it?


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 03, 2008, 04:47:34 PM
Well Roger I am surprised at that! Anyway click on this spot: http://www.indepthinfo.com/eggnog/
and I think your question will be answered. Most Supermarkets stock it this time of the year.


Title: Re: COOKHAM GET COOKING
Post by: Roger on December 03, 2008, 05:45:58 PM
I am afraid I have never seen it in Waitrose or Tesco's perhaps other people have. All I can think is that you are talking about the Dutch drink Advokaat.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 03, 2008, 06:45:11 PM
Yes Advokaat is the same thing. My guess it lost its English name to Dick Advokatt as being more romantic with the Common Market. In the 1800's it was a much sort after drink at Christmas time in the homes of the aristocracy. So I guess is was shanghied by Dick Advokatt. In North America it is still known as Egg Nog.

Anyway please enjoy the Eggnog Crème Brûlée.


Title: Re: COOKHAM GET COOKING
Post by: cookhamjames on December 04, 2008, 03:59:38 PM
I've just noticed that all James Hatch does is copy and paste recipes exactly word for word from thriftyfoods.com.

http://www.thriftyfoods.com/recipes/rcpcll_results.html?search_all=1 (http://www.thriftyfoods.com/recipes/rcpcll_results.html?search_all=1)

its got nothing to do with Cookham at all.


Title: Re: COOKHAM GET COOKING
Post by: Richard on December 04, 2008, 04:02:49 PM
Shock, horror! How will we ever sleep at night?!

 ;)


Title: Re: COOKHAM GET COOKING
Post by: Roger on December 04, 2008, 06:11:36 PM
Thanks for finding that Cookhamjames, it is actually quite a good website. Worth knowing about.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 04, 2008, 07:14:28 PM
OK clever cloggs Cookham James. Here is another one from my own cookbook. The ingredients are easily found in England:

Denonshire Scones with real clotted cream.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 07, 2008, 06:14:47 PM
As I have just brought up Sam Gammon and Watercress. I though I would turn to a very tasty and warm, healthy soup in his honour. There are many ways to make this soup, but here is a simple one from my mothers kitchen.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 10, 2008, 02:49:08 PM
Now sometimes you can buy or you may have a old hen that has gone past her best lay by date. To some this may be a tough problem to solve, but not for the French as they came up with Coq au Vin. So I have posted a recipe using a chicken of shall I say a more mature age!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 13, 2008, 05:45:56 PM
MERRY CHRISTMAS TO ONE AND ALL.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 17, 2008, 08:34:22 PM
WE FIRED UP THE BARBIE LAST NIGHT AND COOKED NEW ZEALAND LAMB.


Title: Re: COOKHAM GET COOKING
Post by: K.J.G. on December 21, 2008, 08:59:05 PM
James this is the U.K. the only reason we would fire up the barby at this time of year is to keep warm. ::)


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 23, 2008, 12:29:24 AM
Well, we barby all year round in Canada! Which was -42C in Calgary when we left.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 24, 2008, 07:36:30 PM
A MERRY CHRISTMAS AND WATCH ALL THAT PLUM PUDDING AND BRANDY BUTTER.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 01, 2009, 12:09:50 AM
A VERY HAPPY NEW YEAR TO ALL MY READERS. I HAVE COME UP WITH ABOUT 300 RECIPES THAT YOUR GREAT GRANDMA USE TO MAKE, LIKE SIMNEL CAKE! IF YOU DON'T KNOW WHAT THAT IS AND THE STORY THAT GOES WITH IT> YOU WILL HAVE TO WAIT UNTIL I FINISH MT ROAST IN THE SUN!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 06, 2009, 12:25:11 AM
Have I come up with some cracking old fashioned recipes for when I return next week. For instance when you were kids did your Gran make you a "Flummery".


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on January 06, 2009, 12:29:32 AM
Don't McDonalds sell a Flummery?


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 06, 2009, 11:31:57 PM
They may have pinched the name, but this is not a fast food!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 13, 2009, 02:13:56 PM
To continue Jo Jo I had an aunt who always made Flummery for my cousins birthday every June. This was before WWII in the 1930's. It was a favourite with all of us boys.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 14, 2009, 09:25:57 PM
While in Rarotonga we were well suplied with New Zealand Lamb & Chicken. As I belive that a lot of you have a taste for Curry I have come up with at Curried Lamb or Chicken recipe for starters. Also I discovered how the islanders cook on a "Humu" which is a system of heated rocks burried in the ground and the food wraped in Banana leaves.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 17, 2009, 10:07:45 PM
On January 6th I said that I would bring a simple English Dessert called a Flummery. This is so simple to make and you will find it will go over very well with the children in the family. The flavour I will leave to you to decide. Also you can slice up fresh soft fruit, like bananas, strawberries or raspberries into the final mix. My aunt Florrie muse to make lovely ones for birthday parties.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 21, 2009, 01:11:55 AM
Here in my Cookham get Cooking blog is the first video of Bar-B-Que chicken dressed in bacon. Cooking time of 55 minutes all done in 18 seconds. Do enjoy the flavour of this dish. You don't have to char the meat, just sort of a gradual roast.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 28, 2009, 03:31:12 PM
This is a very easy to prepare meal of Pork Spare Ribs with that succulent honey-garlic flavour. This meal is for four people, but, suggest that only two sit down as you will want seconds of this dish.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 03, 2009, 04:00:56 PM
Easter is coming and children will think of Easter Eggs and Hot Cross Buns. I will be posting a recipe later today for a Simnel Cake. I hope that you will give it a try. It was a test piece that daughters in service would take to their mothers during the Easter festivities.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 05, 2009, 02:31:53 PM
Roast Beef with Pan Gravy and Mashed Spuds for Sunday Lunch folks.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 11, 2009, 10:14:03 PM
I have been asked if I could post a recipe for Hot Cross Buns as Easter and Lent is drawing close. So here is that recipe in the Cookham get Cooking Blog.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 12, 2009, 09:49:20 PM
This time here is a tasty item that is as Canadian, as The Maple Leaf, or the Beaver. The Nanaimo Bar has been a favourite of many and the recipe is known around the world, as is the annual Bath Tub Race from Nanaimo (pronounced Nan-ni-mo) on Vancouver Island across the strait to the City of Vancouver. "Note" This is very rich, so don't count calories!


Title: Re: COOKHAM GET COOKING
Post by: cookhamjames on February 13, 2009, 11:27:41 AM
This thread still has nothing to do with Cookham! you have read the forum heading that you posting in haven’t you? "General Cookham Discussions" ?


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 13, 2009, 02:52:57 PM
So why do so many people follow this post. You still have to eat! and this is one way of building a Cookham Cook Book.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 18, 2009, 05:32:31 PM
Mid week again and time to think  of Sunday lunch at home. This Pork Loin Roast is  a favourite with my family. The marinade is a variation of my own and can be used with Butterfly Loin Chops as well.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 25, 2009, 08:51:15 PM
My thoughts have turned to the current world climate, and I am not thinking of weather! I remember when I was cooking for three healthy and hungry teen agers, besides working all day. So I am reintroducing a very good utensil :The Slow Cooker" or "Crock-pot" and will follow with some very good recipe selections.

Now don't forget to try the "Lazy Stroganoff" recipe.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 01, 2009, 05:17:10 PM
Here something that I use to make quite a lot on the AGA when I was living in Somerset. That is Ratatouille. It is quick and easy to make if you happen to have the ingredients on hand. The result is that your taste buds get a real treat with this one.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 03, 2009, 12:54:26 AM
Here is what use to be a favourite with the youngsters of Cookham, "Steamed Golden Syrup Pudding." A great desert to have anytime.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 04, 2009, 05:41:37 PM
This particular has zip to titilate your taste buds. A very good Spring and Summer side plate.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 07, 2009, 09:55:30 PM
During the 1930's and 40's Cookham Village and Cookham Dean had two well known bakeries. In the village there was Bromley's and in the Dean there was Deadman's at Carmonta Bakery. Those living in the Dean will know the place well. Today's recipe is one that Ken and his father use to make on a regular basis, plus some other goodies that will come later. So try the Lardy Cake, which by the way dates back to the 1700's.

http://widbrook.blogspot.com



Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 09, 2009, 10:07:58 PM
Now here is a good standby that you can make ahead of time and freeze before the final stage. Then let it thaw in the refrigerator slowly and pop in the oven for the last stage. It is my one and only "Shepherd's Pie"

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 11, 2009, 07:39:41 PM
Here is a side salad for the diet minded out there. It is colourful and most ingredients are available in the Super Market year round.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 14, 2009, 01:10:28 AM
Here is a recipe for a tasty morsel that you find at The Crown. Just in case you can't find them readily in the Supermarkets here is the recipe for Herring Roll Mops.

The suitable Greek Salad will foll this to go with it.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 16, 2009, 12:23:55 AM
Well you have the Herring Roll Mops now maturing in the marinade. So now here is the Greek Salad to compliment this dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 17, 2009, 08:20:09 PM
Now this recipe is for your plan to do list at the end of May, but in the meantime you can scout around and find where you can find the main ingredient "Green Walnuts." Yes I would like to think that some of you will give this recipe for making "Pickled Walnuts" a try and enjoy with your friends the result of your labours.

http://widbrook.blogspot.com



Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 23, 2009, 02:38:06 AM
From pickles to the sweet tooth and Scottish Style Shortbread. It has been a long favourite with my boys in our family.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 25, 2009, 02:30:16 PM
From Scotland to Wales. I don't suppose many of my readers will remember the Teddy Tails Annual, let alone heard of it. In the 1937 addition was a recipe for Welsh Tea Cakes, and I persuaded my mother let me try and that started my interest in cooking and baking.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 04, 2009, 08:08:03 PM
Here is a very good and tasty recipe for Halibut, but you can adapt it for any of your favourite fish, from Salmon and down the list. I have just returned from Nova Scotia, and do they know how to cook fish! That is why I came up with this particular dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 06, 2009, 03:11:50 PM
So here for you take out food types, and those of you don't like the standard of what you are getting!Well here is a recipe that you can do in your sleep, at least you will know what has gone into this dish. It is not expensive to prepare and the supermarkets often have chicken pieces on special. When they do, why not corner the market and put some in your freezer for future use.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 06, 2009, 11:41:55 PM
Now that money is tight all over the world. Here is a tip to be a smart grocery shopper in your local large Supermarket. Department managers in these stores have to move stock out to make room for fresh supplies coming in. That is why you will find  Tuesday the ideal day to shop for meats and fresh produce.

The Supermarkets by tradition know that most people shop at the weekend as this has been the trend for years. Now if you are a wise shopper the best days are a Tuesday and sometimes a Wednesday when some stores will introduce their specials. If you don't belive me give it a try and note the change in price.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 08, 2009, 06:30:10 PM
With Easter coming up this weekend and I have given you quite a few Easter tips already. I thought I would switch to a natural health dish  for a change. Granny Hatch of Oveys Farm was a great beliver in this for the Spring of the year, and so did many others of her generation. So consider giving the lowly Nettle a thought.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 09, 2009, 07:21:05 PM
I gather that quite a few have a taste for Chinese food. Well here is my recipe for Stir-Fried vegetables. You don't have to go to the expense of buying a wok, when a good large frying pan will do. Again I gathered this from a very good friend in Ottawa Yinnie Lim.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 10, 2009, 11:45:15 PM
Now here is another of Yinnie Lim's recipe for Egg Roll. He was dubbed by many as the Egg Roll King in Ottawa. Besides fresh cooked rolls he also sold his product to the local supermarkets as a frozen packets of twelve. The cooking was left to you to do in a deep fryer. These are very good as a finger snack with a dipping bowl of plum sauce.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 12, 2009, 02:14:14 AM
Now I have come up with an all time favourite Chinese Dish "Chicken Fried Rice" especially if you have some cold boiled rice already in the fridge.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: wannabe on April 12, 2009, 03:30:11 PM
This is from the foods standards agency website 

Storing and reheating
There are a few things to remember when you are storing and reheating cooked rice and grains. This is because the spores of some food poisoning bugs can survive cooking.

If cooked rice or grains are left standing at room temperature, the spores can germinate. The bacteria multiply and produce toxins that can cause vomiting and diarrhoea. Reheating food won't get rid of the toxins.

Therefore, it's best to serve rice and grains when they've just been cooked. If this isn't possible, cool them within an hour after cooking and keep them refrigerated until reheating or using in a cold dish.

You should throw away any rice and grains that have been left at room temperature overnight.

Don't keep cooked rice and grains for longer than two days and don't reheat them more than once. Check the 'use by' date and storage instructions on the label for any cold rice or grain salads that you buy.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 12, 2009, 03:56:38 PM
My dear Wannabe, perhaps you don't have one "Commonsense!" Most houses today have an item in a kitchen called a "Refrigerator!" in which to put items like boiled rice to cool. In my case in a sealed container as well

As you see by your quote:

Therefore, it's best to serve rice and grains when they've just been cooked. If this isn't possible, cool them within an hour after cooking and keep them refrigerated until reheating or using in a cold dish.

Any cook or chef would know this of course!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 13, 2009, 01:06:17 AM
Here is our Roast Ham just after it came out of the oven. I am writing this up while it is resting before I start to carve. It is a shoulder roast and will make several meals for the two of us, which will include a eggs benedict for breakfast one morning this week.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 14, 2009, 08:21:51 PM
In my last post I mentioned that one day this week I was going to have eggs benedict. But beating the ham  dish were some very tasty and succulent young Asparagus Spears that I steamed for an evening meal. Of course what is better than this delightful dish but have them with Hollandaise Sauce. So here is my recipe for that sauce.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 15, 2009, 12:45:08 AM
This is a quick breakfast for those on the run, which sets the day off right. All you need is a toaster and a cup of coffee or tea.

You will find that a Bagel toasted with Lox is very enjoyable.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 17, 2009, 08:20:20 PM
If you have any Easter Ham left over, or left over at any other time of the year. Here is a dish that is a favourite with any family. Carbonara is one of the tastier Pasta sauces.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Mac on April 17, 2009, 10:39:57 PM
Being sick and tired of James Hatch's tedious postings out of curiousity I thought I'd see how many replies he'd made on his own post, answer circa 75%!

I don't know what the definition of spam email is, but I suggest this comes close.



Title: Re: COOKHAM GET COOKING
Post by: wannabe on April 18, 2009, 03:46:51 PM
its ham mail.............


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 18, 2009, 06:40:38 PM
I said that I would eat some of our left over ham with an Egg Benedict. Well here it is, and in live format.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 19, 2009, 11:17:45 PM
Well here is something that I have wanted to happen since this blog started. That is that people living  in the village, send me their recipes to be published. I will respect their wishes not to publish their names if they wish to remain anonymous. Anyway this roast leg of lamb was cooked and eaten on the 19th of April 2009.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 20, 2009, 11:53:40 PM
While researching the History of Cookham, I came across a recipe for “Cheese Straws” from a Cassell’s Dictionary of Cookery published in London in 1877. This was a very popular hors d'oeuvres in Victorian times at pre-dinner gatherings and later at cocktail parties. So I thought I would re-introduce it back into Cookham get Cooking.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 22, 2009, 11:04:54 PM
Want a tasty dessert for a Dinner Party. Try this Creme Caramel or also known as Caramel Custard.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: daryy on April 24, 2009, 07:10:05 PM
Dont you think anyone can make coffee or tea then and dont you have a life part from being on here all day then ;DWe offer original Mercedes parts! Find best prices for Mercedes Benz 300SEL Parts (http://www.carpartswarehouse.com/carmodels/CP18/Mercedes_Benz/300SEL.html) by browsing our complete catalog of discount Mercedes auto parts.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 28, 2009, 09:19:36 PM
Now here is a very tasty morsel to pass around to your friends when you invite them over for an evening. These Stuffed Mushrooms are just the greatest to have with other nibbles for the event.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 30, 2009, 09:13:22 PM
Do you know, it is at this time of the year that I look forward to fresh New Potatoes. There is something about a new spud that triggers your taste buds into a springtime dance. With young aparagus still around it makes for a good combination.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 02, 2009, 07:38:02 PM
I may be a little ahead of the season for this excellent pudding, but here it is to have in your recipe file for when the ingredients are available. This was always a favourite in our family, so much so, we always made two, just to make sure there was enough for all.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 06, 2009, 12:44:07 AM
Summertime is fast approaching, and there is nothing like a Sponge of some sort to have with a nice afternoon cup of tea in the garden. So in preparation for the several sponges I have in mind to introduce to you, I have come up with some good basic tips for making all types of sponges.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: AKA on May 07, 2009, 02:31:07 PM
You really are tiresome,

Let me suggest:  http://www.bbc.co.uk/food/
Or the little known search engine: http://www.google.co.uk

Plenty of recipes for people..........


Title: Re: COOKHAM GET COOKING
Post by: James Down The Hatch on May 07, 2009, 02:41:25 PM
AKA, be nice :-)


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 08, 2009, 03:13:52 AM
As I will not keep you waiting for your first sponge cake recipe. I have decided on a very old favourite "The Victoria Sponge." It was always a Sunday afternoon treat in the summer at Widbrook.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 09, 2009, 07:25:01 PM
Not a recipe this time, but a nice cooling drink for a change, with a flash back in history as well. With more time being spent outdoors from now on, it is nice to be able to relax with a nice cool drink.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 13, 2009, 03:48:07 PM
To celebrate my eldest sons 49th birthday. I have come up with his favourite Potato Salad. Made with young spring potatoes.


Title: Re: COOKHAM GET COOKING
Post by: Simes on May 14, 2009, 04:00:29 PM
I bet he'd rather have got an X-Box!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 15, 2009, 12:19:00 AM
First off I would like to welcome "RHUBARB" to the village discussion net. Because it was his/her nom-de-plume that started my mind that now is the time for fresh rhubarb and a dish of Rhubarb Crumble. It is always a hit with any family.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 16, 2009, 06:51:03 PM
This is in the form of a tribute to a great couple that left a great impression on the village. It was a toss up if it would go in either the History Blog or the Cooking Blog were many. Not only were the Moon's great as Chef's but as Potter's as well. Everytime I eat a Mushroom Omelet I think of this great couple.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 20, 2009, 01:09:59 PM
Sweet Onions are becoming more popular these days. Here is an ideal Bar-B-Que salad that you may like to try, as it is very quick and easy to make.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 22, 2009, 12:26:44 AM
Here is something that I enjoy nearly every afternoon with a cup of tea. It is the English Eccles Cake.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 23, 2009, 02:38:30 PM
Here is a cooking tip that is not in the Blog. When boiling any pasta, always add a couple of tablespoons of olive oil to the water. This will help prevent the pasta from sticking while cooking.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 25, 2009, 05:50:40 PM
This is a household tip: If you have a crystal flower vase and you find that the inside is taking on a green stain. Here is a very good tip to solve that problem: Fill the vase with  luke warm water and drop a half a dozen "Steradent Denture Tablets" in and leave for 24 hours. It works like a charm.


Title: Re: COOKHAM GET COOKING
Post by: Simes on May 27, 2009, 03:42:39 PM
As this post is now taking on a whiff of Viz's Top Tips: A length of plastic drainpipe with a roller skate at each end makes an ideal "car" for snakes.

(At least we probably have snakes in Cookham so this post bears some relevancy to the forum!!).


Title: Re: COOKHAM GET COOKING
Post by: cookhamjames on May 27, 2009, 03:55:52 PM
Here's a handy tip for all the family.

Dont eat yellow snow.


Title: Re: COOKHAM GET COOKING
Post by: Bertie on May 27, 2009, 06:32:27 PM
Another tip: when you're at home, stand by the front door and open it quickly when you hear someone approaching- thereby saving a lot of walking from your front room AND it saves the doorbell from being worn out.

On the subject of vases, use a dessertspoon of dishwasher powder instead of denture tablets. Cheaper and needs only about an hour before rinsing.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 27, 2009, 09:40:21 PM
Find the kitchen gets too hot in the Summer. Well here is a tip that I picked up from the Kiwi's and Maori's to solve that problem. Keep your ears and eyes open and you can learn a lot by just observing.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 28, 2009, 12:12:37 AM
Never thought of this before? Well here is a desert that you can cook on the Bar-B-Que. Yes baking on the Barbie!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 29, 2009, 03:14:30 AM
Well as for most now the Bar-B-Que season is here. Here is a tasty Sirloin dish coated with a creamy blue cheese sauce.

By the way I broke in my new Barbie this evening with a tasty Chicken Kiev stuffed with Brocolli and Cream Cheese.

Result "Perfection"


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: wannabe on May 29, 2009, 08:48:10 AM
It's a long time since I broke in a new Barbie! ;D


Title: Re: COOKHAM GET COOKING
Post by: Simes on May 29, 2009, 09:12:33 AM
Never thought of this before? Well here is a desert that you can cook on the Bar-B-Que. Yes baking on the Barbie!


http://widbrook.blogspot.com

Doesn't the sand fall through the grill?!!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 30, 2009, 12:14:59 AM
Cherry & White Chocolate Biscuits. A treat with any family, and so easy to make.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 03, 2009, 03:40:17 AM
Here is a tasty Sunday Lunch dessert "Apple Rasin Strudel" So easy to make as well.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 05, 2009, 11:50:50 PM
The fresh peach season is just around the corner, so here is a recipe to tickle your taste buds. This will be another family favourite.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 09, 2009, 07:15:16 PM
The other day someone said "Why can't we have some good Italian food?" So in a spare moment I went back through things Italian, or had an Italian flavour, so here is my Italian version of a tasty veal dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 11, 2009, 10:05:22 PM
Now here is something for those who enjoy meatless dishes among my readers. A very nice eight vegetable chilli.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 13, 2009, 03:25:57 AM
My wife and I have just enjoyed a Lamb Kebab meal, together with fresh picked peaches and cream corn on the cob. Together with a large baked potato. Try it and enjoy.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 16, 2009, 02:41:17 AM
Here is a treat that I use to enjoy when I happened to visit Annan in Dumfrieshire. Hot Drop Pan Scones are just a delight, especialy with Golden Syrup.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 17, 2009, 02:32:21 PM
With plenty of fresh rhubarb around now. Why not have a Rhubarb Tart with an afternoon cuppa.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 20, 2009, 12:35:52 AM
We are now coming into summer time and the thought of picnics. The Cookham Regatta, or a afternoon with the family down by the Odney Pool. Whatever your choice happens to be or wherever you are, here is one good picnic idea for you.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 23, 2009, 08:22:13 PM
With a large crop of the tomatoes on the vine just now in the garden. It is time to make your favourite pasta sauce for use in the cooler days.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 24, 2009, 07:55:07 PM
It seems that Cookham James is starving! :D So here is a Shrimp Burger to have with his pint!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 27, 2009, 12:46:01 AM
With Sunday afternoon coming soon, why not give the family a treat with these "Neenish Tarts."


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 30, 2009, 11:21:13 PM
With the summer here and in full swing with cooking on the Bar-B-Que. Here is a nice little marinade that will suit all variety of meats and also double as a Salad Dressing.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 04, 2009, 07:33:13 PM
Here is a very tasty dessert or something to go with that Sunday afternoon cuppa. Raspbery Lemon Shortcake. Of course you can ring the changes with whatever fruit is available. It gives the cook a chance to experiment a little.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 07, 2009, 08:43:11 PM
Widbrook Brandy Snaps was always a hit when friends came for a visit on a winter evening. They are easy to make and can be served in may ways.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 09, 2009, 11:16:10 PM
As Kent is to Hop Fields, so at one time Cookham Dean was to Cherries. We have had a similar recipe for Scotish Drop Scones. It was the Cherry Syrup that drew me to posting this in fond memory of those wonderful fruit that grew in the orchards of the Dean.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 12, 2009, 01:50:21 AM
How about another family favourite for Sunday tea. The very Tasty Melting Moment.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 14, 2009, 12:21:07 AM
The Rueben Sandwich is known around the world. Just ideal for any young hungry family.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 15, 2009, 11:32:14 PM
This is the time of the year when one can enjoy fresh Nectarines and Peaches. So here is a very special dish that I thought you would like in the form of a "Flambé."



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 20, 2009, 03:10:36 AM
With the Bar-B-Que season now in full swing here is a very tasty Pork Tenderloin dish that you may like to try.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 21, 2009, 12:42:58 AM
We are now looking at the fact that you can use your Bar-B-Que for a lot more than just  to crucify you meat. Take a look at a top notch Cherry Crumble that was cooked on my Webber unit. The thing is one does not heat up the kitchen.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 22, 2009, 10:11:08 PM
This is a very nice Summer Side Dish which I have dubbed "Cookham Summer Slaw", as it can be made from everything that can be grown or obtained in the village.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 27, 2009, 02:06:02 AM
This little light sweet is ideal if you have guests coming for a summer dinner party. The lemon flavour blended with Raspberries are something to behold.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 29, 2009, 08:54:17 PM
Yes! There was something before Hamburgers, they were called Rissoles. During the war my father did a very good trade with these. A lot of the same ingredients that went into his sausages went into his Rissoles. Anyway give it a try.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: anon on July 30, 2009, 09:02:58 AM
Hey Hatchy, the summer here is rubbish this year. We need indoor recipes now.


Title: Re: COOKHAM GET COOKING
Post by: Showem on July 30, 2009, 09:08:25 AM
We need indoor recipes now.
Do we? I'm perfectly content to find recipes in my cookbooks or elsewhere online to be honest.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 30, 2009, 10:55:50 PM
Rissoles are there because they are historic and English


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 01, 2009, 01:30:51 AM
Corn on the Cob is a great thing to have with a Bar-B-Que. Make sure that you pick you cobs fresh as those who are kept over a day lose their sugar and sweetness and will turn into starch.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 03, 2009, 09:18:14 PM
Just had this fantastic roast of Lamb on the Bar-B-Que on the 2nd of August. As we have a very hot summer it is very nice to be able to roast outdoors when you want to.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 07, 2009, 02:36:52 AM
This is the time of the year when fresh peaches are plentiful and at their best. So I thought a taste of Peach Upside Down Cake would be in order. Of course out of season you can substitute with frozen peach sections.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Simes on August 07, 2009, 07:17:07 PM
James, if you lived over here you'd know that it's been peeing down with rain for the last few weeks so barbecues and peaches aren't in great supply unfortunately.


Title: Re: COOKHAM GET COOKING
Post by: Roger on August 07, 2009, 08:24:54 PM
Simes, James is obviously thinking of us as he said we can replace the peaches with frozen peach sections!!!!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 08, 2009, 01:10:40 AM
You are quite right Roger, you have caught my drift. I know you have had a rotten Summer so far this year. Hope that you may have a much better Autumn. Though I never let the weather put me off, as the West Coast gets pretty wet, it is just a fluke that we have had a long hot dry spell, and that brought too many forest fires. That is no fun for a lot of people.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 09, 2009, 11:23:31 PM
Here is a picture of this Sunday's Peach Crumble. You can also use any fruit anytime of the year. It is something for the cook to experiment with.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 12, 2009, 09:17:45 PM
Now here is a cracking good dish that you can whip up in the slow cooker while you are out all day slaving away!  It can use various portions of pork, including pork chops pork loin, or pork spareribs, the choice is yours.  As for the mushrooms the season is drawing near when you can go and pick mushrooms either on Widbrook or on Cock Marsh.  Of course you can pick up cultivated mushrooms in your local Waitrose supermarket, any way you can have a lot of fun putting this meal together.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 15, 2009, 07:00:33 PM
Some say the proof of the pudding is in the eating. Others would say a picture is worth a thousand words. Some have said I only cut and paste! Yes! I did paste! the pictures into the blog! But of late, I have taken the camera into the kitchen. Or, onto the patio as the case may be.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 16, 2009, 09:50:45 PM
After I wrote up the recipe for the pork and mushroom slow cook, I got to thinking about all the wild mushrooms that one could gather in the correct season from both Widbrook and Cock Marsh in years gone by.  It started me thinking about the soup that my mother used to make at this time of year.  So I have posted a recipe for such a succulent dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 18, 2009, 08:17:22 PM
Not everything in cooking is just reading a recipe, a lot of fun can be had in collecting the ingredients which go into a recipe.  I mean things wild!  The last thing was picking wild mushroom, now we look to wild fruit which this time of year is quite plentiful in the hedgerows around Cookham.  I mean the fun and games, one can have picking a good old blackberry, and I'm not referring to a blackberry to send and receive text messages!  So go out and enjoy yourself and while you're at it family as well their children will enjoy it.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 18, 2009, 11:24:25 PM
Yes, thankyou for the e-mail. Yes you are correct "Cookham Get Cooking" was a year old yesterday the 17th of August.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 20, 2009, 10:30:29 PM
I have just added a photo of the Pork with Mushrooms slow cook to the recipe. Yes we like it so much we are having it again tonight.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 23, 2009, 03:08:58 AM
The last dish was of pork and mushrooms.  This time I have not forgotten that there are vegetarian followers of this blog.  So I have come up with a nice cabbage vegetable soup.  Easy to make and not long to produce.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 26, 2009, 12:10:52 AM
Here is a tasty Sultana Fruit Cake that you can bake and have a slice with your Sunday afternoon cup of tea.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 28, 2009, 10:09:02 PM
Here is a very simple but tasty dish to have once in a while. That is calves liver and onions. It is quick to make, but don't over cook as it will get tough!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 31, 2009, 11:04:25 PM
Many years ago a very staple cooking ingredient was "Beef Dripping" or another item was "Homemade Lard" from pork fat. I have not gone into Lard, but I have given you all some tips of saving your Beef Fat or "Dripping."


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 04, 2009, 12:58:53 AM
Now that maincrop potatoes will be soon on the market. My mind turned to those nice big baked spuds in the oven, especially when they are stuffed with cheese and brocolli. So please enjoy this tasty side dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 05, 2009, 09:07:22 PM
Here is a very useful tip that you may know already when you are cooking any Pasta dish, that is the use of Olive Oil in the water.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Simes on September 08, 2009, 12:59:24 PM
... the use of Olive Oil in the water.


http://widbrook.blogspot.com

Not what I've read. Adding Olive Oil to the water when cooking pasta does nothing except add calories.

http://www.chow.com/stories/11268


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 08, 2009, 03:17:23 PM
I did say Olive Oil ! not Cooking Oil, there is a subtle difference. If you read your posted quote further you would have read this:


I use salt and a small amount of olive oil. My husband likes his pasta VERY well cooked (no al dente for him) and I find that the oil does indeed prevent the pasta from sticking from colander to plate. I don't need much (a tbl spoon). But I also agree that keeping the water at a rolling boil makes a difference as well.

 tsays Aug 18, 2008 08:22PM | link


Title: Re: COOKHAM GET COOKING
Post by: Simes on September 08, 2009, 03:42:54 PM
Correct James - one post out of the many replies does say that but I was referring to the main article. I said Olive Oil too..."Adding Olive Oil to the water ..."!! Anyway, I recall Delia saying that to cook pasta, use plenty of water, plenty of salt, boil rapidly without a lid & don't add any oil. I think I'd rather listen to her advice, thanks.


Title: Re: COOKHAM GET COOKING
Post by: Pongo on September 08, 2009, 05:37:24 PM
I always add a small amount of olive oil when cooking pasta. If I forget it is never as good. It is one thing I totally disagree about with Delia I am afraid.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 08, 2009, 07:42:42 PM
I follow the originators of pasta the Italian chefs, also I tend to follow olive oil based items as margarine, again from the kitchens of Italy. From a health point Olive Oil stands head and shoulders above all other vegetable fats and oils. All my pastry and crumble mixtures contain olive oil. Even my GP has said more than once, I wish more of my patients would take a leaf out of your eating habits and outlook on life.


Title: Re: COOKHAM GET COOKING
Post by: tomcowton on September 08, 2009, 11:10:47 PM
Cant beat some good spuds with tuna and mayo :)


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 09, 2009, 09:23:46 PM
Keeping with the Italian and Greek theme I have come up with a Pizza that you can make for yourself and very popular with the young and not so young and using Pita Bread as the base for your Pizza.

By the way if you find that it is hard to find Pita Bread in your local store. Not to worry I will come up with a blow by blow recipe on Pita Bread the next time round.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 12, 2009, 10:53:12 PM
As I mentioned in my last post I have now put up two pages on making your very own Pita Bread. So have fun and enjoy.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 13, 2009, 05:14:14 PM
In my haste to post the Pita Bread recipe I forgot to add my useful tool the Dough Knife when making pastry or and bread type dough. So here it is.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Bertie on September 16, 2009, 07:46:21 AM
Just wanted to say how sad it was to learn of Keith Floyd's passing. Someone with a true passion and genuine interest in food.

For what it's worth, I'm an olive-oil-in-the-water user, but only with tortelloni, ravioli and trofie. Most pasta's don't need it if you get the water right (ie NOT boiling wildly).


Title: Re: COOKHAM GET COOKING
Post by: Pongo on September 16, 2009, 09:49:02 AM
But what a way to go, after champagne with cherries soaked in cognac, oysters and Dublin Bay prawns finished off with partridge and a good wine, sprawled out in front of the TV.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 17, 2009, 12:38:25 AM
I now return to a very old staple dessert when I was a boy, easy to make and a very good stop gap measure. It is the old Cookham favourite of many of my wartime school chums. "Bread & Butter Pudding." You just can't wack it!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 20, 2009, 03:49:42 AM
The Autumn winds will soon start to blow and the cooler weather will be with us.  So here is a nice hot soup for you to try.  Cabbage soup is the soup of those who want to diet and lose a few extra pounds.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on September 20, 2009, 02:02:40 PM
One little problem Jim, your instructions don't include adding any cabbage to your cabbage soup.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 20, 2009, 03:02:27 PM
Thank you Jo Jo:

A half head of Savoy cabbage (my favourite) has now been added to the pot, roughly chopped!

This is what happens if your train of thought is interrupted by a telephone call, plus as writers will tell you it is the hardest thing to proof read your own work.

Once again a big thank you.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 23, 2009, 01:10:13 AM
In may I gave you a recipe for making Eccles Cakes. Now I have come up with a way to bake them on a gas Bar-B-Que.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 27, 2009, 12:56:06 AM
In this current blog I thought to have the recipe for Eggs Benedict.  Then on second thought I would give you the recipe for Hollanddais a sauce, so that you have the recipe to hand when cooking Eggs Benedict.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 30, 2009, 10:22:26 PM
Here is the recipe for Eggs Benedict as promissed. There are several ways in which you can poach eggs other than in boiling water laced with white vinegar. So I will cover that later.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 03, 2009, 07:52:36 PM
With the night is beginning to draw in and signs of Christmas showing in the shops, I thought it was about time that we had something warming in to enjoy with a cup of tea beside the fire.

My thoughts went back to Widbrook and something that my mother used to make quite often for a Sunday evening cup of tea beside the fire.  Of course with gingerbread comes in the form and that all the fairy tale of Hansel and Gretel.  So enjoy a slice of gingerbread which includes applesauce and no fat!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Megan on October 04, 2009, 12:30:42 AM


Of course with gingerbread comes in the form and that all the fairy tale of Hansel and Gretel.


????????????????????


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 04, 2009, 12:55:13 AM
But just think Megan this Gingerbread has no fat! So to keep you slim & trim!!!


Title: Re: COOKHAM GET COOKING
Post by: K.J.G. on October 04, 2009, 08:50:27 AM
It sounds to me as though James should take more water with it.   ;D


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 07, 2009, 09:19:47 PM
GREMOLATA: It is a very tasty addition to many dishes. For this one I have chosen Brussels Sprouts which have been drizzled with butter.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 11, 2009, 02:49:48 AM
Halloween is coming up at the end of the month, and it is not far off the Christmas season either.  Here's a little something to greet your guests with a cool Autumn or Winter evening, and it's non alcoholic to boot in the form of apple juice, which has been gently mulled.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 13, 2009, 08:47:27 PM
The Canadian Thanksgiving has come and gone, but the American one comes up towards the end of November, and then there is Christmas. All of these is when the Turkey is King of the festive fare. This is why I have just finished making my Cranberry Sauce as seen in the blog.

Mind you it goes well with any poultry that you may care to roast. So do give it a whirl.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 15, 2009, 11:20:59 PM
Here it is the 15th of October and the Autumn breezes are beginning to cool us down I thought it was time to come up with something warming for lunch and to have with a toasted sandwhich. This time I have come up with Musroom Soup and laced with a little sherry before serving. I know for a fact that some of my followers like the thought of a little something added in the pot!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 19, 2009, 07:37:19 PM
Christmas is a coming and the Goose is getting fat :-------, and so on. Yes it is not so far off and I thought I would add a little something that would set off your Festive Table. Cream Cheese Icing is easy to make and has that little tang that sets it off from everything else.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 22, 2009, 10:15:23 PM
Here is a very tasty vegetable side dish that is very adaptable with a wide variety of meats.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 26, 2009, 10:24:55 PM
Still thinking ahead for Christmas, I have come up with some biscuits that have that distinctive Christmas flavour. It is always nice to have this sort of thing on hand when friends come calling, or is it Wassailing?


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 30, 2009, 09:39:25 PM
Once again and Christmas just around the corner in 56 days from now, I have come up with a suitable glaze for a baked ham. It is always nice to have some ham handy for those unexpected guest that visit and to give them a ham sandwich with a warming drink.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 03, 2009, 11:09:49 PM
Now here is something that will beat all prepared stuffing on the market today. It is so simple to make and you will feel proud to have made it all from scratch.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 06, 2009, 10:55:47 PM
Here is a very nice soup to have on a cold winters day, all vegetable with lots of zest in the flavour. Nice with a nice crust of garlic bread, it makes it real yummy.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 11, 2009, 11:15:50 PM
Apple Brown Betty is one of those desserts that relatively easy to prepare and make, and goes down well with friends and family alike. With plenty of Bramley Apples around now, it is a good budget treat.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 15, 2009, 12:23:24 AM
Just a little something to offer your guests when they visit over the Christmas and New Year season. They are easy to make and the children love them.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 17, 2009, 11:47:59 PM
My Mother used to come up with wonderful dish as soon as the cauliflowers came into season. To arrive home and smell the aroma coming from the kitchen still lingers in my memory, as does another bygone dish of “Tripe and Onions.” Many is the hour that I spent with my Father at the old slaughterhouse in West Street, Maidenhead, washing and cleaning tripe before going into a salted vat of water.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 21, 2009, 09:59:45 PM
With Christmas just around the corner it is always nice to offer your visitors a little something like good old Christmas Shortcake. This is something that you can make ahead of time and can be stored in your freezer until just before required as they will thaw out quite quickly. Of course you can decorate them with icing or chocolate, the choice is all yours.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 24, 2009, 11:18:49 PM
This Christmas Tip is not one that I have just dreamt up. As a matter of fact it was a district nurse who told me what she did. Prior to that a knitting needle or a butchers skewer was the cooks tool to puncture the bottom of the cake. A messy job and my way is much cleaner.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 28, 2009, 10:28:16 PM
The recipe for slow cooker pork chops is for those of you who lead very busy lives.  It is something you can put on in the morning before you leave for work, I know that it will be ready when you come home 8 to 10 hours later, the time is not crucial.

This will be the last cooking blog for this year, as I have told you my Christmas message and I will be away for six weeks.

Once again, a Merry Christmas and a Happy New Year.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 13, 2009, 11:01:10 PM
Cooking is great here on the big Webber Genisus Silver. Merry Cristmas from Rarotonga.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 20, 2010, 05:57:41 PM
.

 I thought this Pavlova recipe is an ideal tribute, although it was the Australians who first came up with this dessert.

This I thought would be a very nice Valentine Treat for those you love.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 27, 2010, 10:46:13 PM
Here is a little something when the men in the family and friends are watching an exciting football match on TV. Not big in size, but very tasty all the same.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 30, 2010, 11:10:41 PM
Once again I have come up with a different dish of Chicken pieces. Plus with the addition of the herb Rosemary and or Dill. I have used Rosemary quite a lot when using the Bar-B-Que and cooking Lamb, as I did this past Christmas and New Year in the Cook Islands, using fine New Zealand lamb.


http://widbrook.blogspot.com



Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 03, 2010, 08:41:06 PM
Cilantro is a herb that has been in use from the dark ages, but has now been used by more and more Cooks and Cheff's


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 05, 2010, 08:44:22 PM
Here is a snack that is made up of the good old Englisg Banger and very nice with a glass of Bitter Beer.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 10, 2010, 07:46:40 PM
This makes a very tasty meal when fresh Lobster is in season. Now of course you can get frozen Lobster, which makes your timing a little easier.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 13, 2010, 08:18:27 PM
Not only for Valentines Day, this little treat is welcome by one and all just at any time for any occasion.

The minty, nutty chololate flavour just melts in the mouth.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 16, 2010, 09:25:18 PM
This little tasty pork & bean dish hales from the island of Jersey, and I think it fair to say it has made it's way around the world. Plus it is very easy to make.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 21, 2010, 06:05:02 PM
Monday years ago in Cookham, as with most English villages was family "Washing Day."
So Monday lunches were usualy Sunday leftovers and Baked Rice Pudding. So here is a rice pudding that mother use to make.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 24, 2010, 08:34:46 PM
Here is a slightly different way to roast chicken, plus some variations that you can apply.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 28, 2010, 06:39:31 PM
A nice summer dessert and I am sure a family favourite "Lemon Crumble"


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 04, 2010, 08:02:19 PM
Scrambled Eggs, a very easy dish to make but can often be over cooked by many. Here are some tips on making them soft and creamy.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 08, 2010, 12:45:49 AM
This recipe is for the cook that likes to seek adventure with a little wine in the menu. It is Chicken Forestiér. It is a chance to woo your guests taste buds.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 10, 2010, 09:37:09 PM
Now if you want to impress yours guests with a simple but tasty dessert. This one is time consuming but worth while in the long run.

I will be away for a few days to join the Octogenarians, But will be back early next week.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 19, 2010, 09:13:47 PM
These Fish Cakes are just like my mother use to make for a High Tea at Widbrook. Some of you will remember the old sales slogan: "Fresh Fish from MacFish." That is when MacFisheries had a shop on the corner of Market Street and High Street in Maidenhead.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 23, 2010, 07:32:54 PM
Well April is just aroiund the corner and for some of you it will be time to get out the Bar-B-Que. So here is a very tasty sauce that you can make for yourself.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on March 23, 2010, 07:56:37 PM
James, I noticed that you poach the fish in milk and water for your fishcakes. As an avid watcher of Masterchef they said recently that you should only poach fish in milk if it is smoked, never for unsmoked fish.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 23, 2010, 08:25:30 PM
There are so many do's and don'ts these days. A lot of my recipes including this fish one is one from my mother. She either use cod, or halibut for her fish cakes. Never smoked haddock.

Regards,

James Hatch


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 27, 2010, 07:57:55 PM
Here is a change of pace and taste for those who like their food a little on the hot side.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 30, 2010, 12:06:07 AM
Just in time for Easter. "The Traditional English Hot Cros Buns." The recipe does use a bread maker machine, but it is not hard to follow using the traditional method. Gone are the days when you could go to Bromley or Deadman's on a Good Friday morning and buy fresh baked Hot Cross Buns.


http://widbrook.blogspot.com





Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 31, 2010, 09:05:27 PM
Here are some little goodies that you can offer your friends as snacks when they come around this Easter to visit.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 05, 2010, 01:58:00 AM
Pork Sausage Patties, with a secret attached that some of you may not know of but now comes to light.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 08, 2010, 11:26:00 PM
Baked Fish is a great dish, something for you to try on the family whether it is Cod Halibut or Sole.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 11, 2010, 01:03:04 AM
Not quite an edible recipe, but never the less a recipe for removing stains from a crystal vase, seeing that the cut bloom season is just around the corner.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 14, 2010, 11:28:05 PM
Now here is a very tasty sauce that goes very well with Chicken, Pork or Lamb. You can get all the ingredients from Waitrose.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 18, 2010, 01:22:55 AM
Once again I have come out with another tip. This time one for potted Hibiscus lovers who dring fresh brewed coffee.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 21, 2010, 07:54:47 PM
Knowing full well how my grand children love Smoothie’s I decided that it is time that I included something that was nutritious for the growing child and not difficult to get them to take. Far better than all this fast food junk that they are being handed to them on television. Far better when the ‘Bisto Kids’ were the main theme in advertising.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 25, 2010, 07:14:27 PM
   Paté is one of my favourite snacks on very thin Melba toast. It also makes for a very nice pre-dinner or cocktail nibble.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 28, 2010, 11:55:41 PM
This tasty salad goes very well with meat cooked on the Bar-B-Que, especially lamb chops. It certainly enhances the all-a-round flavour of the meal.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 02, 2010, 11:33:06 PM
As this is a Sunday insertion I thought of the many time when I knew that Monday was always a good day for the good ole Bubble & Squeak along with cold meat left over from the Sunday lunch. This is a dish that you can add to and experiment with besides the greens and leftover potatoes.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 06, 2010, 12:11:32 AM
Once again I have come up with a mixture that can be used as a Pancake or Waffle batter. The fruit salad that goes with this treat can be made of either tropical or local soft fruit that happens to be in season. My knowing full well that my recipes are tried around the world and not only just for Cookham residents. Also it is tribute to very good Maori friends I have at the Saturday morning market in Avarua on the Cook Island of Rarotonga. Where they turn out an endless stream of waffles for the visitors to eat.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 09, 2010, 11:49:23 PM
This is a recipe for the buying of basic ingredients for the home. Case lots have been available for quite a number of years. This is a way that friends and neighbours can benefit.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 12, 2010, 11:09:19 PM
This breakfast sandwich can be made in various ways. This is just one way that it can be made. It is a chance to try different ways and to let your experiments run wild.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 19, 2010, 08:24:10 PM
The other evening my wife Deborah mentioned that we still had a few slices left over from a ham roast and mentioned that she would like to have them with a Carbonara Pasta Sauce, so I have brought the recipe along which of course you can vary the meat content to suit the occasion.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 23, 2010, 09:48:20 PM
Cold Black Tea or nowadays known in the North American circles as Iced Tea, was back in the Later Victorian era as a drink for the English farm worker, as they would carry a bottle or two with them while working out in the fields. Of course in later years it became quite a popular drink in America with other items added such as lemons, now they are down to powered instant iced tea. This is for those who would like to save a penny or two and yet have a very nice summer drink.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 26, 2010, 09:35:35 PM
Toad in the Hole was during the wartime a great standby meal if and when the butcher had made a fresh batch. Most ladies of the day prided themselves on their Yorkshire Pudding mixture that went with the sausages. Plus when served up with new crop potatoes boiled with a little mint, cabbage and gravy, it was a real treat.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on May 29, 2010, 10:56:25 PM
Wimbledon is coming up next month and that reminded me of a summer tea favourite that went with Wimbledon or Young Conservative Tennis Tournaments on a Sunday after noon.
My partner on many occasions still lives in School Lane, but shall remain nameless, but had a great voice.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 02, 2010, 07:50:49 PM
I noted the other day that fresh Grimsby fish was going to be available from a travelling fishmonger at the Jolly Farmer. It got me thinking when you could go into Maidenhead at the corner of High Street and Market Street and buy choice fresh fish from Mac Fisheries. Who I wonder can remember the slogan: “Mac Fish Fresh Fish.” This recipe calls for Cod, but Halibut or fresh Haddock can be used.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 06, 2010, 11:10:20 PM
This is the first time that I have introduced curry into my selection of dishes, The combination of a very mild curry and the mint jelly yogurt will make it acceptable to most taste buds.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 10, 2010, 11:27:36 PM
It is quite common these days for club groups, church congregations and others to arrange for a Pot Luck luncheons, suppers or picnics. This Pot Luck Salad is very easy to make for such an occasion. The recipe is for eight but, can be added to if required.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 15, 2010, 11:52:45 PM
Mulligatawny Soup is a soup that has so many different recipes, but it is a favourite with a great many people including children.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 20, 2010, 10:09:40 PM
Baked Chicken Breasts are not the only Chicken portion that I like to cook, as I love to cook Chicken Legs with their backs attached as well. The Orange sauce also gives the dish a certain Oriental flavour. A salad to go with this dish is the cooks choice.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 24, 2010, 11:30:56 PM
You can go to the supermarket and any amount of different salad dressings but, it is always nice to have one of your own. I have several that I use when the occasion arises.
This one has that touch of Dijon mustard and garlic that give a summer salad that little lift.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 27, 2010, 11:28:58 PM
Well, we have covered quite a lot recipes in nearly two years. I also know that a lot of my followers are very Green minded and wanting to recycle their kitchen waste and scraps from the table. Well recently my wife Deborah cam across this very practical unit, which is ideal for our apartment style living and will give us potting soil for our rooftop pot garden. I am quite sure that a unit like this has found its way to Europe by now.

The video plays twice so that you a second view with out pressing the replay button. This is the first time I have used this technique, but I may use it a little more in future when explaining recipes.

So sound on and you can make the picture full screen.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on June 29, 2010, 10:55:32 PM
Ah! Those lazy hazy days of Summer, when you think of Bar-B-Q’s and eating out of doors. Here is a very tasty wine sauce that is made from my favourite red dinner wine
“Merlot.”


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 04, 2010, 01:19:56 AM
This is a very easy to make Strawberry desert in the summer, and with a touch of liqueur and icing sugar and chocolate makes the whole thing a classic dessert. Plus you will have your guests sing your praises.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 08, 2010, 11:45:55 PM
Did you know there was such an item as a Magic Fruit. Well yes there is and it is called a Cucumber. Not only does it contain a lot of the daily vitamins and minerals that your body requires. Plus there are other useful uses for the ladies as well.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Simes on July 09, 2010, 11:32:59 AM
I'm hoping you mean to use as slices to soothe puffy eyes!!!


Title: Re: COOKHAM GET COOKING
Post by: Ricardo on July 09, 2010, 12:11:19 PM
 :o


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 09, 2010, 01:40:49 PM
My dear Simes if you wake up with puffy eyes, by all means use two  slices of Cucumber, or on the other hand two cold wet used tea bags, as the tanic acid in tea works wonders as well. Far cheaper than a steak. I'm sure Ricardo will agree!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 14, 2010, 12:14:43 AM
Strawberry Mousse. Another tasty dessert for the summer when you eat out in your back garden.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 17, 2010, 05:42:20 PM
This message comes from one of my many followers of the Cookham get Cooking Blog in Australia.

They have just had their house remodeled, and thought I would like to see their new kitchen in their Sydney home. Which in turn I am sharing with you.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 21, 2010, 11:30:17 PM
Wednesday is fish day at Uncle Tom’s Cabin. I have it on good authority that at the moment the mobile fishmonger has no salmon, but when he does have it here is a recipe for making your own Gravlax or Lox. It takes two to three days to make but it is well worth it.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 27, 2010, 11:42:25 PM
The children are out of school right now and quite often they want a snack from Mum. A toasted or a plain sandwich fills that gap until a regular mealtime. The filling here is just one that you can make with a little variation on a theme. Why not try sultanas or other dried fruit in the mix. There is bread on the market now that contains Omega 3, the fish oil fatty acid. This is of a great benefit to growing children. Also you can buy bread that contains flaxseed oil as well, another beneficial ingredient.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on July 31, 2010, 01:03:26 PM
Here is a summer salad dressing that you can make yourself. Also with a few variations on a theme you can come up with your own creation. Anyway here is a simple one for starters.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 03, 2010, 11:21:42 PM
I’ve given you a Cod Fish Cake recipe with corn once before, but now you have a weekly supply of fresh cod arriving at Uncle Tom’s Cabin on a Wednesday evening I thought why not let all have a good old stand by fish cake recipe.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 07, 2010, 10:28:23 PM
This is first of my Cookham get Cooking Blog to have a video subject. I have written it up before, now I have the chance to let you see it in actual production time. My learning curve with the use of my Digital HD Sony camera and the tips I pick up from other members of the Victoria Video Club and I do love the chance to gain more knowledge to add to that I have already gained over the years.

Anyway here is a chance for you to try this method of cooking chicken portions. Also I may add that the foil I use can also be sent back for recycling, the tray also gets used many times before I recycle it as well.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 10, 2010, 11:21:11 PM
Here we have a nice homemade Bar-B-Que sauce that also will double as a dip as well. Also you can try the changes that I suggested to tempt your taste buds.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 14, 2010, 07:58:36 PM
It is very hard to believe that Cookham get Cooking will be two years old on the 15th of August. With the number fast approaching 36,000. I have enjoyed putting the various recipes and household tips together and now I can use the video addition to demonstrate various points and tips.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 17, 2010, 06:21:29 PM
I will not be posting to the Blog for about the next 10 days, as I will be in Nova Scotia for a visit to family and old friends. Plus a few down east recipes maybe!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 24, 2010, 06:57:49 PM
Homeward bound tomorrow, should be posting by the weekend.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on August 27, 2010, 11:17:10 PM
Just back from the Eastern Shore of Nova Scotia, and with me I brought back some very tasty smoked Salmon from Willy Krauch’s Smokehouse. This family business is world famous for their smoked products, which include beside salmon, eel, oysters and mussels.

They have even shipped smoked salmon to Buckingham Palace, as a framed letter of thanks is displayed in the shop.

The Cucumber and Dill Salad goes very well with this dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 01, 2010, 06:56:51 PM
While I was in Nova Scotia recently I was able to pick up this recipe for Cod Chowder, some of you may have heard of Clam Chowder before. There are in fact a great many chowder recipes to be found, but the one is to be found in the Canadian Maritime Provinces. You can also ring the changes with Haddock, Halibut and other large fish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 05, 2010, 09:50:26 PM
This vegetable submarine sandwich is something the whole family can enjoy together with a nice bowl of mushroom soup, to which you have added a little Merlot as well.
To my vegetarian followers you will certainly enjoy it, and will not set the housekeeping purse out of balance!


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 12, 2010, 07:40:33 PM
There are many variations in making the Greek Mousaka dish. I have chosen one that I like in particular. Its preparation may seem a little lengthy, but the effort is I think well worth the effort in the long run.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 17, 2010, 08:54:06 PM
My last recipe was for a Greek Mousaka. Now I thought I would make a Meatless Bolognese for those readers of mine who are vegetarian and can enjoy this with any pasta of their choice.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 23, 2010, 11:52:44 PM
Bell Peppers are a little understood and very healthy vegetable. Here I have tried to bring to light some of its great uses.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on September 29, 2010, 10:50:12 PM
Once again I have come up with a very enjoyable vegetable party dip that will go down well with your friends.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Dragonman on September 30, 2010, 12:58:18 AM
I do love your veggie dishes James


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 03, 2010, 11:45:25 PM
The Cottage Loaf, was a very common sight on the kitchen tables of Cookham some seventy years ago, either homemade or made by either Deadman’s of Carmonta Bakery in Cookham Dean, or Bromley the Bakers in the village itself. Walk into a kitchen and smell fresh baked bread just out of the oven would set your taste buds all a tingle.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 07, 2010, 09:47:58 PM
Here it is the first week of October shot already and before you know it, Christmas will be with us. So I thought it would not hurt to come up now with a few Yuletide dishes. Also there are not many family gatherings that can make full use of a 20 to 24 pound turkey, unless of course you are willing to freeze the majority of it and still be eating leftovers next summer!

Chicken and Turkey portions are now a common sight at the butcher’s section of most supermarkets and you will find that a lot of butcher’s will be very accommodating these days in this respect. So with this in mind here is something for your recipe file.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 13, 2010, 11:53:03 PM
There is a touch of Graham Kerr in this Cod dish, which I am sure you will enjoy.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 20, 2010, 10:47:44 PM
As I mentioned recently my thoughts are giving you recipes that could be very useful to have around Christmas time and have that festive flavour as well.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 25, 2010, 11:03:47 PM
The Fresh Lemon cake is one cake that never stays around very long. I have never come across a stale one any ware. Not hard to make, and of course a favourite with any family.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on October 30, 2010, 07:24:40 PM
I know that this is another sweet thing for around tea-time, but my thoughts it is always nice to have a few homemade goodies on hand when you have visiting friends and neighbours pop in around the festive season. So here is my version of the Apple Shortcake.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 05, 2010, 08:21:40 PM
There is something nice a crisp about a salad that has been made with the good old Cos Lettuce, called Romaine Lettuce in some parts of the world. The Caesar Salad with its generous mixture of Croutons, make s this to my thinking the king of Salads.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 07, 2010, 09:11:30 PM
Guys Fawkes Night I know is over, but a baked potato can be made anytime, even in an oven if you have to. Plus it goes very well with a hot cup of Chocolate.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 10, 2010, 11:27:26 PM
Vienna Schnitzel is quite an old dish and one that is still popular with a great many families. Not hard to make from scratch and can be put together very quickly indeed.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 17, 2010, 03:53:38 AM
Once again a little something that you can make just prior to Christmas to pass out as little snacks. The little Yuletide Stars.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 25, 2010, 02:19:50 AM
Mandarin and Sultana Chutney is quick and easy thing to make. There is no cooking involved as such, you just have to make sure that you give it enough time to marinade. It is an ideal condiment to have with a variety of meats.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on November 29, 2010, 11:47:45 PM
This is just to wish all who read my Cookham Get Cooking Blog a very Merry Christmas and a Very Happy New Year.

http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on December 10, 2010, 02:55:01 AM
I am at present in the Cook Islands picking up local dishes using local fruit to start with.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 13, 2011, 07:20:30 PM
Will be back and posting next week after a wonderful holiday in the sun with some more good recipes.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 29, 2011, 05:38:25 PM
After being spoilt with good Omega-3 bread on the island of Rarotonga over Christmas and New Year it was decided by Deborah my wife and I that we should start to make our own Omega-3 bread. So with guidance from Kevin and his staff of Avarua Bakery with have now formulated our first Omega-3 loaf. There are many bread making machines on the market and all work on a similar system. The unit we bought has a 3 year warranty.

The taste of this bread has brought back memories of bread that one could buy from Deadman's Carmonta Bakery in Cookham Dean.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Dragonman on January 29, 2011, 06:15:26 PM
My goodness he's back! Also with a corker of a good idea for getting back to basics.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on January 31, 2011, 03:31:18 AM
Thank you Dragonman for your remarks and I hope it spurs you on to trying your hand at home made bread.

Just another photo has been posted on the blog, showing the even texture of the loaf. I toasted a slice this morning to have with my marmalade and the taste was out of this world and took me back 65 to 70 years ago.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 02, 2011, 11:27:38 PM
I remember how wet and cold February can be in Cookham. So here is a soup dish for that will warm the cockels of your being. If it is for four people then just double the ingredients.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 06, 2011, 06:39:28 PM
A change of pace, with a Sultana Loaf this time. Based on the Omega-3 list of ingredients plus a cup of sultanas.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 10, 2011, 07:17:51 PM
There is something about home cooking when you can turn out a dish like Pork Lion Medallions, which have been glassed in a Brandy and Applesauce. Your taste buds will absolutely sing with the flavour.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 19, 2011, 11:33:29 PM
The Clootie Dumpling is the Scotts version of the English Spotted Dick. It can be either eaten hot or cold.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on February 25, 2011, 08:49:35 PM
Believe it or not Spring is just around the corner in Cookham and the chance for you to grow your own salad ingredients once more. Though Cos lettuce is now available pretty well the year round.

So do enjoy this tasty small lunch or side dish.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 05, 2011, 06:18:37 PM
Seeing as there is a small French Boulangerie opened up in Maidenhead, my thoughts went to an ideal petite French Item that one can have at many times including at Cocktail Parties. Very tasty on its own, but can be nice with a variety of dips as well.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 09, 2011, 01:04:20 AM
I was having a chat with my eldest son David yesterday and he was say how much he liked following my blogs. He said that I was making his mouth water. So now I have added Peanut Butter Cookies to the list, plus a little story to go with it>


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 16, 2011, 05:35:09 PM
This little side dish is enough for eight people and goes well with chicken, pork or fish.



http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 19, 2011, 08:34:24 PM
Seeing that eating out is getting beyond a joke in cost, even to the odd bottle of plonk. I decided that to compliment the menus that I would introduce homemade wine like the ladies of the village use to make. Starting off with Dandelion Wine as the blooms are at their peak during April and May.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 23, 2011, 11:35:50 PM
The Birds Nest Cookies are a great favourite with young and old alike. Make a batch of these and I can assure you that they will not stay around for long.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on March 31, 2011, 12:35:25 AM
Tonight we are having Milan Veal as I have just purchased two very nice Veal Cutlets. Also we will have buttered Asparagus Tips and Roast Potatoes.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 02, 2011, 08:36:55 PM
I have posted a recipe for French Lamb Chops, which my wife and I enjoyed for our Friday night evening meal. The aroma and flavour of the Rosemary and Cloves combination is just out of this world. With it of course a glass of my favourite Merlot.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 08, 2011, 08:54:50 PM
The Butter Tart is a nice little treat that the family will enjoy, especially for and afternoon cup of tea in the garden. Or, to take with you on a picnic.


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 13, 2011, 11:43:51 PM
The Club Sandwich has quite a long history and now can be found pretty well everywhere. Its triple deck distinctly reminds me of Onslow and his Yorkshire “Bacon Butty.”


http://widbrook.blogspot.com


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on April 16, 2011, 02:20:59 PM
I just went to look at the Butter Tart recipe but Cookham get Cooking seems to have disappeared. I really enjoyed all the different recipes that James gave us. What happened?


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 16, 2011, 03:26:40 PM
Sorry Jo Jo: It seems that someone or somebody in the all powerful USA objected to my blog. I have written a counter objection to Google. So we will have to wait and see, as no explanation was given.

Anyway JoJo you were looking for Butter Tarts. Well here is the recipe:

Ingredients
·   2 cups all-purpose flour
·   1 cup shortening
·   1/2 teaspoon salt
·   5 tablespoons ice water
·   1 cup packed brown sugar
·   1 egg
·   1/2 tablespoon butter
·   1/2 teaspoon vanilla extract
·   1 tablespoon hot water
·   1/2 cup flaked coconut
·   1/2 cup chopped walnuts
·   1/2 cup raisins
Directions

Fill a cup with ice and water. Sift the flour and salt into a bowl. Cut in the shortening to make pea-size pieces. Add the tablespoons of ice water from the cup until dough holds together. Form the dough into a ball. The dough is now complete. Put it into a plastic bag or wrap it up and refrigerate for at least 15 minutes.

Roll the dough between two sheets of waxed paper. Cut the shells using a large glass or your smallest pot. You should have about 12 shells when finished. Put these shells into a greased muffin or tart pan.
 
Preheat oven to 350 degrees F (175 degrees C)

Put walnuts and coconut on baking pan and roast for 5-10 minutes, until brown. Remove from oven and set temperature to 450 degrees F (230 degrees C).
 
Fill the bottom of each tart shell with about 10-12 sultannas in each.
 
Whisk together sugar, egg, butter, vanilla and hot water. Add coconut =and walnuts. Pour mixture into tart shells, filling 2/3 full and no more.

Bake in 450 degrees F (230 degrees C) oven for 10-12 minutes or until golden brown. Let cool before attempting to remove. Makes 12 tarts.

If you wish to make more, then just double the amounts.


Title: Re: COOKHAM GET COOKING
Post by: Showem on April 16, 2011, 07:50:31 PM
I believe they likely objected to you copy and pasting recipes from other websites. You can take the ingredient list word for word and number for number, but the instructions must be original, otherwise it's a copyright violation. Easy to get around (just write up the same things in your own words), but time-consuming. However, if one wants to have a blog for recipes, one should be prepared to do this.


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on April 17, 2011, 01:15:25 PM
Thank you James. Someone must have reported you who lives in the US, you would have thought they would have given a reason for deleting your blog as there was a lot of work in it. Can it be resurrected?


Title: Re: COOKHAM GET COOKING
Post by: Ricardo on April 17, 2011, 01:40:15 PM
The whole recipe, word for word, as copied by James, can be found here:

http://boorstar.com/reborn/showthread.php?5032-Canadian-Butter-Tarts (http://boorstar.com/reborn/showthread.php?5032-Canadian-Butter-Tarts)

I'm sure all the other recipes James has copied and pasted into his now-deleted blog are also available elsewhere.

That could, of course, also be the source of the complaints.


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 17, 2011, 09:10:35 PM
Chefs and cook’s recipes are mostly variations on a theme. Therefore anytime a chef or cook gives out a recipe are they breaking a copyright-law? The answer is no. Some of recipes have been floating around for many years, as was my recipe for Dandelion Wine. Which was also removed. Even my video recipes were removed, that I made here on my patio. Yes I cut and paste all my all my work as I write it up in word so that I can get my wife to proof it, as she is a proofreader in business. Plus this insertion is cut and pasted so that I don’t spend a great of time on the discussion page.

By the way the recipe for Butter Tarts can be found in every English speaking country of the world. One of my reference books comes from New Zealand, as they contain a lot of recipes from the U.K.

I have now started another blog not on Cooking, but to stimulate the youth of the English-speaking world in the sport of Lawn Bowling. All the pictures and drawings are mine, so is the dialog. It is a sport that one can start as young as seven and you can play it right up into one’s late 90’s.

http://vicwestlbc.blogspot.com

This is an international sport played in all Commonwealth countries and the USA.


Title: Re: COOKHAM GET COOKING
Post by: Bertie on April 17, 2011, 11:52:02 PM
I'm amazed the recipes were subject to proof-reading. I'm a proof-reader myself and have been itching to volunteer my services, as it didn't appear the necessary corrections were being pointed out. Our rich and varied language does take on many forms around the world, however.
If you tell us the bowling blog has had a proof-reader's touch as well, I will suggest they have another look!


Title: Re: COOKHAM GET COOKING
Post by: James Hatch on April 18, 2011, 12:20:17 AM
Thanks Berti. Do you use track changes?


Title: Re: COOKHAM GET COOKING
Post by: Jo Jo on April 18, 2011, 11:44:13 AM
I am sorry the Cooking blog is no more. I tried to look at the Lawn Bowls one but it virtually seizes up and takes ages to scroll down. It is probably something to do with my ancient computer, but it does mean it is not really useable for me as a fairly young person.