I yearn for good old fashioned recipes!

Vegan was mentioned earlier. You could always make vegan versions of “normal” food - just use vegan milk (like oatmilk), vegan butter, vegan pastry, vegan mince, usual veg. There’s loads of vegan food in supermarkets now. Usually has the Vegan symbol on but alot doesn’t. Vegan Womble website is good. Just avoid meat, milk and eggs. I made a vegetable tart for dinner last night. Very easy to do.

Greyduster, the secret to getting a light, fluffy scone isn't the recipe but how they're made...literally throw them together, don't over handle them. I should know...I used to make thirty dozen a week for a NTS property. My grannies used to say that a scone wasn't worth eating if it took more than twelve minutes to cook!

If you want old fashioned, simple recipes may I suggest you go to Amazon and look up the Glasgow Cookery Book. It was a set text book for the Glasgow College of Domestic Science ( The Do School). Many brides would be given one amongst their wedding presents.
No exotic ingredients whatsoever but plenty of recipes for tablet, scones pancakes , basic cakes etc. I wonder if any of our Scottish Gransnet have a copy?

I am an old fashioned cook, though we do have spaghetti Bol and Chinese stir fry on our regular list.
I am struggling to find meals that DH can eat as he has difficulty swallowing. He hates soup, complains that most things are too bitty or gritty. Wants to eat less meat, so yesterday I did a sausage casserole in the slow cooker, mainly to see if he liked the other ingredients, ( mix of dried pulses soaked overnight) but he said they were like gravel- not sure what I am doing wrong.
Cheese pudding might work for him. Thanks for that reminder.
I agree with the OP. Most recipes these days contain ingredients I don’t want to buy and then go to waste.
I also have IBS so I am never sure how things will affect me.

I love cheese pudding. It is something we eat regularly.

Could you swim over?

Gonegirl I loosely drape some Clingfilm over my open recipe book when using it next to the stove.

MOnica I'd love to try scones in a National Trust cafe but I think the cost of flying to the UK from New Zealand might make it just a wee bit too expensive

* paddyann* , here’s my attempt. It wasn’t bad, but not as ‘ cheesy’ as I’d like. I’m going to try it again with Wensleydale.

Just had scouse, bloody marvelous.

Thanks for the reminder of cheese pudding - I haven't made it for ages.
Sometimes I add a tin of tuna, flaked, and a small chopped onion.

Paddyan, don't we all, I had steak and kidney pudding one day this week and will have poached fish with cheese sauce tomorrow and roast lamb on Sunday I like to eat a wide variety of foods from a wide variety of cuisines, including British.

All this talk of cheese pudding, makes me want one tonight, but we have curry instead, still, there’s always tomorrow!

Sorry to disappoint you Monica I cook all kinds of food ,just now and again I'm tempted by the comfort food of my childhood.Last year I made my mothers cheese rissoles ..they weren't a success ,far too dense .I might try again though.

daddima My mum’s recipe for cheese pud. Serves 2
1 cup white breadcrumbs (2 thick slices)
4oz grated Cheshire cheese (Wensleydale will do at a pinch but Cheshire is the best)
1 egg, beaten
1/2 cup of milk
Good pinch of mustard powder

Butter a pudding basin very well
Combine all ingredients and put in basin
Bake uncovered at 180C until well browned, about 30 mins.

Serve with sticks of celery or a salad.

Why would you be waitin g for that Monica? Do you expect it from GNrs?

I am just waiting for a post disparagingly referring to 'foreign muck', which one of my aunts always talked about.

All these foreign foods are just as good for you as anything we are familiar with. They have been basic foodstuffs in other countries for thousand's of years, even if they are unfamiliar in the UK.

When this thread started I thought it was about those hundred of extra flavours that recipes require today, smoked paprika, chilis by name, special kinds of rice, 15 different pastas, 3 different types of soy sauce. Instead it has been about sticking to traditional recipes and not sampling the various new food stuffs and cuisines that have come to us over the last 50 years, which I find rather sad

I am perhaps fortunate that in my childhood we lived in the Far East and mainland Europe and my father was immensely curious about food, so, back in the 50s, curry, goulasch, risotto, Chinese fried rice and pasta were all every day recipes in our household. My mother was an excellent cook.

I get fed up with recipes requiring a teaspoon only of 8 different special ingredients costing £ 15 at least, if you do not have chinese fish sauce, golden soy sauce, plum sauce and several other flavour inducers already in the larder,

But when it comes to the new foodstuffs; butternut squash, courgettes, aubergines, sweet potatoes, quark, parmesan, I can't sample them fast enough and love the recipes in magazines that introduce these foodstuffs to me.

Auntieflo your cheese pie looks quite similar .My mum used to call cheese pudding a cheats souffle

cavewoman Yes..it is one of my favourites and the DGC love it too! Still have my old Crank's recipe book!

problems with my keyboard ..need to proof read.Not Crums crumbs,and I add butter

Daddima I dont use breadcrums I soak two slices of white bread in half a pint of warm milkfor a few minutes thenadd 4 ounces of strong cheddar one ounce of utter a small teaspoon of mustard and two beaten eggs .Bake it around 190c or 175 in afan oven .

We were newly weds. DH loved the Galloping Gourmet so we watched all the programmes.

Paddyann, hope I’m not treading on your toes, but I have a recipe for Cheese Pie, given to me by a friend, that is very tasty.

4-6 ozs cheese, grated
1oz marg
3/4 pint milk
2 eggs, beaten
2-3 slices white bread, cubed
Paprika
(optional, garlic paste)

1 round Pyrex dish
Pre-heat oven to 180 degrees

1/. Using the one dish, for economy, (saving on the washing up)
2/. Place milk and marg, in dish, and microwave for 1 minute or so, sufficient to dissolve the marg. (if using garlic paste, add to milk before heating). Stir.
3/. Add cubed bread and lightly stir into the mix.
4/. Stir in the beaten eggs and 3/4 of the grated cheese.
5/. Sprinkle remainder of the cheese on top, and lightly sprinkle with a dash of paprika, for colour.
6/. Place dish in oven, middle shelf, and bake for approx. 45 minutes.

If you feel that it is cooking too quickly, lower the heat after 30 minutes.

The pie will rise and will have a light crusty look, sort of soufflé texture underneath.
Serve with a green salad and tomatoes, and maybe ham.

Eat and enjoy.

Oh for a deep filled Homity Pie.
Anyone still make it?

I have my good old stand by recipes which I can prepare almost blindfold but it is sometimes it is good to try new things. So every so often I have a week where I look up 3/4 recipes I have not made before & cook them. I find doing it that way, in a block, makes me really think about what I fancy eating and if any extra effort is worth it!