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                                                                               FROM OUR COUNTRY KITCHEN
     For some time now, Pauline Austerfield had been publishing recipes in the Village Voices magazine under the heading 'From Our Country Kitchen'.
     This is a chance to see them all.  They are shown below in date order - the most recent first.
     Click on the month of the recipe that you require, or for an alphabetical index, click here.

     We thought it useful to give more information on the recipes with regard to dietary requirements.  Many of the recipes can become vegetarian or vegan 
     if items are substituted or omitted. Please note that all salads, apart from Potato & Broad Bean, are vegetarian and all soups, apart from Cabbage & Bacon 
     and a 'Comforting Soup' can be vegetarian if vegetable stock is used. Cauliflower Cheese and Vegetable Shepherds Pie can be vegetarian if bacon is omitted.

        GF - Gluten Free.  V - Vegetarian, Vegan as shown. 

     When a book or author are mentioned in the recipe, permission has been obtained by giving acknowledgement.  
       2023    November   Cinnamon Roast Almonds
                  October      Clementine Cake
                  September  Sagebrush Chicken
                  August       Padron Peppers
                  July            Elderflower Champagne
                  June           Elderflower Drizzle Cake (recipe from Diane Clouting)
                  May           Rhubarb Lemonade Concentrate
                  April           Potato Scones
                  March         Welsh Rarebit with a difference.
                  February     Brussel Sprouts, Bacon and Pine Nuts
                  January      Snowballs

       2022    December   Luxury Fruit and Nut Mix  -  V
                  November    Pumpkin Soup (from Ann Youngs)
                  October      Blackberry Crumb Bars (from Ann Youngs)
                  September  Carrot and Courgette Crusty Bread (from Ann Youngs)
                  May           Chicken and Chickpea One Pot.
                  April           Parsnip Fritters  -  V
                  March         Ricotta al Forno  - V
                  February     Hummus -  Vegan  
                  January      Carrot and Ginger Soup with Toasted Pumpkin Seeds - V

       2021    December   Cranberry Tart with Hot Toffee Sauce
                  November   Slow Roast Belly of Pork
                  October      Spicy Arancini
                  August       Pan-fried Sea Bass with Samphire and Broad Beans
                  July            Courgette and Crab Tart
                  June           Chicken and Asparagus Green Thai Curry
                  May           Lemon and Ginger Cheesecake  
                  April           Simnel Cake
                  March         Roasted Cauliflower
                  February     Butter Chicken
                 January       Braised Oxtail
       2020   December   Christmas Pudding Ice Cream
                 November    Pumpkin Mac and Cheese (from Hannah Curry)
                 October      Apple Strudel
                 September  Ratatouille
                 August       Smoked Salmon Roulé
                 July            Ice Cream Cake
                 June           Strawberry and Lemon Millefeuille
                 May            White Beans with Garlic and Thyme
                 April           Smoked Mackerel Pate
                 February     Vegetable Curry  -  V, Vegan
                 January      Turkey Pie (from James Mallinder) 

       2019   December  Orange and Marmalade Upside Down Cake
                                  (from Bridget Farrar) 
                November   Stuffed Butternut Squash  - V
                October      Red Pepper Frittata with Prosciutto
                September  Broccoli Stalk Soup with Croutons -  GF, Vegan
                August       Lemon Posset
                July           Pizza  - V
                June          Vegetable Rolls  - Vegan
                May           Pork Chops with Mustard 
                April          Salmon Fishcakes
                March        Smashed Potatoes
                                 Fried Peppers and Onion  - V, Vegan
                February    Lamb Cutlets with Flageolet Beans
                January     Almond Cookies (from James Mallinder)  -  GF 

      2018   December  Mincemeat and Almond Tart
                November  Partridge and Quince
                October     Fig Chutney
                September Cucumber & Celery Salad and Cucumber Raita
                August      Summer Fruit and Almond Cake
                July           Chard and Cheese Tarts  - V
                June          Pea and Pancetta Farfalle
                May          Fried Red or Yellow Peppers (Capsicum)     
                April          Red Onion Marmalade
                March       Colcannon  - V
                February    Celeriac, Apple and Walnut Salad
                January     Lemon Polenta Cake (from James Mallinder)  - GF

      2017   December  Chestnut, Apple and Onion Pie  - V
                November  Parkin and Toffee Apples - GF, Vegan
                October     Courgette Soup with Boursin
                September Fig and Goats Cheese Focaccia
                August      Raspberry and Amaretti Cake
                July          Watercress Soup
                                Watercress and Orange Salad
                June          Gooseberry & Elderflower Pastries
                                Gooseberry Sauce
                May          Asparagus, Potato and Feta Salad         
                April          Rhubarb Syllabub
                March        Linseed and Treacle Bread  - GF, Vegan
                February    Chicken Marengo
                January      Gratin of Pumpkin and Barlotti Beans  - GF, Vegan

      2016  December  Chocolate Crunch Torte with Stem Ginger and Figs    
               November   Cinnamon Apple Cake
               October      Piccalilli
               September  Plum and Almond Pasties
               August       Spinach Tart  - V
               July           Strawberry Cream Dessert 
               June          Cromer Crab Cakes
               April           Double Ginger Cake
               March        Blackberry and Apple Tarts
               February    Moules Marinière
       January      Tarte Tatin
      2015  December  Beetroot Fritters with Gravlax
               November  Stuffed Peppers  - V
               October     Aubergines  -  Baba Ghanoush  - GF, Vegan
                                                  -  Aubergine Chips  - GF, Vegan
               September  Peperonata  - V, Vegan
               August       Peach Melba
               July           Onion Tart  - V
               June          Strawberry and Cucumber Salad 
               May           Cauliflower Cheese with Leek  - V
                                Cauliflower with Creme Fraiche. 
               April          Hot Cross Bun, Toffee and Banana Pudding
               March        Macaroons  - GF
               February     Lamb Hotpot
               January      Marmalade

      2014  December   Pumpkin and Chicken
               November   Broccoli Soup with Cheese
               October      Harissa paste (chillies)  - V, Vegan
               September  Courgette Frittata
               August       Gooseberry Fool  - GF
               July            Blackcurrant Cup Cakes and Jam.
               June           Lebanese Beetroot Salad  - GF, Vegan
               May           Almond Biscuits
               April           Spring Vegetable Risotto  - V
               February     Vanilla Cheesecake
               January       A Comforting Soup (poultry & veg.)

      2013  December   (Windfall) Apple and Quince Cake 
               November   Rice Pudding
               October      Pumpkin with Coconut  - V, Vegan
                                 Peppers and Prawns  
               September  Courgette, Tomato and Ricotta Bake  - V
               July            Russian Redcurrant and Raspberry Pudding.
               June           Meringues.  
                              + Lemon Curd & Orange Parfait
               May            Banana and Carrot Cake 
               April            Rhubarb Muscovado Sponge
               March         Coq au Vin
               February     Celeriac and Walnut Remoulade    
                              + Caramelised Celeriac with Pancetta
               January       Candied Citrus Peel

      2012  December    Pumpkins and Squashes 2
               November     Bramley Apple Gingerbread
               October       Chicken Thighs with Sweet Chestnut Stuffing     
               September   Tomato with Goat's Cheese and Rosemary - V
               August         Plum Tart
               July             Elderflower and Gooseberry Jam
               June            Broad Bean Hummus and Broad Bean Soup..
               May             Asparagus with Almonds
                               + Asparagus Pasta with Lemon
               April            Chocolate Orange Cake
                               + Marmalade Ice Cream
               February      Gratin of Beans and Bacon
                               + Baked Onions with Parmesan and Cream

      2011  December     Squash Stew and Pumpkin Ragout  - both V, Vegan
               November      Bolotti Beans with Sage and Borlotti Hummus
               October        Chaffcombe Apple Pudding - GF  and 
                                   Peperoni alla Piemontese  -  V, Vegan
               September    Greek Courgette Pie and a Courgette Side Dish - V
               August          Pastry with Quark and Vegetable & Blue Cheese Tart - V
               July              Clafoutis 
               June             Wimbledon Cake  - GF
               May              Pork with Rhubarb
               April              Nettle Rarebit  - V
               March           Rocket and Potato Soup
               January         Pheasant with Apples

      2010  December     Roasted Pumpkin Soup
               November      Hotpot of Sausages and Apples 
               October         Poached Pears 
               September    (i) Half Tomatoes and (ii) Courgette Cake 
               August         Greek Salad and Feta, Potato & Rosemary Bread
               June             Elderflower Cordial
               May              Rhubarb and 'Heaven and Earth'  - GF, Vegan
               April              Lemon Curd
               March           Rabbit and Apple Casserole
               January         Vegetable Soup

     2009  December     Focaccia Bread  - Vegan    
               November     French Onion Soup and Shallot Tart  - V
               October        Baked Potatoes - V
               September    Damson Compote, Baked Figs, Blackberries & Apple
               August         Summer Fruit Trifle        
               July              Lettuce Soup 
               June             Samphire
               May              A Garden Salad (with Asparagus)
               April              Vegetable Shepherd's Pie  - V
               March           Nettle Soup and Winter Carrots     

      2008  November     Pumpkin Recipes (Pie, Soup and Parcels)  - V
               October        Baked Apples  - GF, Vegan
               September    Courgette and Mint Soup
               August         Tomato Soup and Parsley Butter
               July              Mint Sauce and Pesto Sauce
               June             Asparagus Spears
               May              Ice Cream
               April             Leek and Potato Pies  - V
               February       Cabbage and Bacon Soup 

      2007  December      Red Cabbage  - Vegan
               October         Pickled Pears or Quinces
               August          Courgettes
               July               Potato and Broad Bean Salad
               June              Strawberries
               May               Potatoes Lyonnaise

    January 2023. Snowballs (recipe by Ann Youngs)
   If you have a sweet tooth, not much time and a few basic ingredients in your cupboard, this recipe will satisfy on all fronts! 
   My mother used to make them when we were small and I loved them. 
          1 cup porridge oats 
          1 cup coconut 
          1 ounce butter or margarine 
          2 ounces of sugar 
          Dessert spoonful of cocoa powder 
          Dessert spoonful of milk 
          Melt the margarine or butter in a saucepan, add all ingredients and mix well.  Pour a cup of coconut into a bowl. 
          Roll a spoonful of the mixture in your palms and cover with coconut.                
          Leave to set and then enjoy!

   February 2023.   Brussel Sprouts, Bacon and Pine Nuts (recipe from Ann Youngs)               
     More Brussel sprouts!   
     You may think you had enough of these during the Christmas season but try this version, either as an accompaniment to meat or as a meal in itself.
        Brussel sprouts (8-10 per person) 
        Bacon (2 slices per person) 
        Pine nuts (tablespoon per person) 
        Olive oil 
        Seasoning to taste 
        Boil the sprouts until just cooked.  Cut in half and set aside. 
        Cut bacon rashers into small pieces and fry until lightly crisp.                
        Add sprouts and pine nuts and fry until both are browned. 
        Heap on a plate, season to taste with pepper and enjoy!

     March 2023.   Welsh Rarebit with a difference  (recipe from Ann Youngs)

      Welsh Rarebit is a dish consisting of a hot cheese-based sauce served on toast.
      The original 18th century name of the dish was Welsh Rabbit, which was renamed because it contains no rabbit. 
      This is a somewhat luxurious version, so treat yourself!

          Ingredients (serves two)
                2 slices buttered toast
                2 slices bacon
                1 cooking apple, peeled and sautéed

                10 g butter or margarine
                10 g flour
                50 g grated cheese
                125 ml milk
                Seasoning to taste
                Pinch of mustard

             Mix butter/margarine, cheese, milk, seasoning, flour and mustard in a pan to create the sauce. 
             Heat through, stirring well. 
             Fry or grill the bacon until crisp.
             Add the apple, then bacon and then the sauce to the toast. 
             Consider sprinkling cinnamon on top, then grill until golden brown.

   April 2023.  Potato Scones   by Ann Youngs           
    A blast from my Scottish past. I remember fondly eating these for breakfast on cold Sunday mornings and what a good way to eat local produce, i.e. potatoes! 
    An alternative and somewhat indulgent way to eat them is to make them into a warm 'cheese sandwich' which is delicious! 
          200g cooked potatoes 
          Small piece of margarine or butter 
          50g flour 
          1 level teaspoon salt 
          Pinch of baking powder 
          1. Mash the potatoes while still hot with the margarine and salt.                
          2. Mix baking powder with the flour. 
          3. Work both together until you have a pliable dough 
          4. Roll out thinly and cut into circle or triangles, prick lightly and place on a hot griddle. 
          5. Cook for 3 mins on each side before eating in the way of your choice. 

   May 2023.  Rhubarb Lemonade Concentrate  by Ann Youngs.

      A friend shared her recipe for this refreshing drink and as rhubarb takes hold in my garden, I am reminded of how refreshing it is and how quick to make.

           8 cups of rhubarb chunks 
           2 cups sugar (or more if you want it sweeter) 
           2 lemons 

          Cut the lemons roughly into 8 pieces, discard the pips and blitz until ‘mushy’. 
          In a large saucepan place all ingredients and bring to the boil. 
          Reduce the heat and simmer, stirring until the sugar is dissolved and the rhubarb is breaking up. 
          Remove from the heat and strain through a fine sieve, pressing out the liquid.
          Leave to cool. 
          To serve, add 3 – 4 parts water, soda or tonic water (my favourite) to 1 part concentrate. 
          Garnish with a slice of lemon and/or mint if desired.              
          Store the concentrate in the fridge for no longer than 3 weeks or freeze in small containers so it can be easily reconstituted.

    June 2023.   Elderflower Drizzle Cake   (recipe from Diane Clouting)

             225 g butter or margarine 
             225 g castor sugar 
             4 large eggs, beaten 
             225 g self-raising flour 
             Zest of 1 lemon 
             Warm water 

             Juice of 1 lemon 
             100 ml elderflower cordial 
             2 tbs castor sugar 

      Whisk butter/margarine and sugar until light and fluffy. 
      Add eggs, gradually beating well.  Add 2 tbs flour with last of eggs. 
      Fold in remaining flour and lemon zest.  Add 2 tbs warm water and spoon mixture into a lined 9 inch tin. 
      Bake at 180 degrees for 45 – 50 minutes until firm and golden.  
      Prick all over and when cooler, pour over juice and elderflower drizzle.              
      Sprinkle with a little sugar and enjoy !

   July 2023.   Elderflower Champagne  (recipe from Ann Youngs)

       Hopefully there are still elderflower blossoms to be found... if not, save this for next year!  A truly delicious, refreshing non-alcoholic drink. 

            2 - 3 heads of elderflower 
            1 lemon (squeezed and sliced) 
            75 gms sugar 
            4 litres water 
            2 tbs white wine vinegar 

            1. Put all ingredients into a large container and leave for 24 hours. 
            2. Strain and bottle in screw top bottles.
            3. Store the bottles on their sides and leave for two weeks.

   August 2023.   Padrón Peppers.

      These peppers can be bought at Sainsburys in Ipswich.

             10 oz Padrón peppers
             ¼ cup olive oil
             Flaky sea salt


             1.  Rinse and dry the peppers thoroughly.
             2.  Heat the olive oil in a pan at high heat until very hot but not smoking.
             3.  Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don’t let them burn but give them time to soften completely.
             4.  Remove the peppers from the pan and place them on a plate.
             5.  Sprinkle generously with sea salt and enjoy.

   September 2023.   Sagebrush Chicken.   Recipe from Jean Garnham.      

      This recipe comes from Amarillo, Texas 

    For the chicken:

         1 oz plain flour
         2 lbs (900g) chicken joints
         1 fl.oz (25ml) oil
     Mix 1oz flour, sage, black pepper and salt in a plastic bag and toss the chicken joints in it until well-coated. 
     Heat oil on medium heat and brown chicken, turning often until it's almost cooked. 
     Place in a deep dish.
      For the pudding: 

       Pre-heat oven to 350°F, 180°C, gas no. 4.

        4 oz (100g) plain flour
        1 tsp baking powder
        1 tsp salt
        3 eggs
        12 fl oz (350ml) milk
        2 oz (50g) melted butter
      Whisk the eggs, milk and melted butter together. 
      Stir in the flour, baking powder and salt and whisk until smooth.                
      Pour it over the chicken and bake uncovered for about an hour until the pudding is well-risen and brown.

   October 2023. Clementine Cake   (recipe from Ann Youngs)               
               375 grams mediuim-sized clementines
               6 large eggs
               225 grams white sugar
               250 grams ground almonds
               1 teaspoon baking powder


         Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. 
         Drain and when cool, cut in half and remove the pips. 
         Blitz the clementines - skins, pith, fruit and all, in a food processor.
         Preheat the oven to gas mark 5/190ºC/375ºF.
         Butter and line a 21cm/8 inch Springform tin.
         Add all the other ingredients to the food processor and mix well.
         Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; 
         you may want to cover it with foil after about 40 minutes to stop the top burning.
         Remove from the oven and leave to cool on a rack in the tin. 
         When the cake is cold, take it out of the tin.
         This can also made this with an equal weight of oranges, or lemons (in which case increase the sugar to 250g).
         This delicious, moist cake is irresistible but if you do manage not to eat it all, it freezes well.

     November 2023.   Cinnamon Roast Almonds.  Recipe from Ann Youngs

      If you have ever visited a Christmas market in Germany, you will know the smell (and possibly taste) of these Gebrannte Mandeln’. 
      They are a real treat, a sort of winter warmer and absolutely delicious!
             150 g sugar
             2 tsp cinnamon
             1 tsp vanilla extract
             pinch of fine sea salt
             75ml water
             200g whole almonds

             1. Line a large baking sheet with greaseproof paper.
             2. Put all the ingredients except the almonds in a large frying pan and stir continuously with a wooden spoon until the sugar has 
             dissolved and the mixture starts to bubble.
             3. Add the almonds and stir again, turning the heat down so that the sugar doesn’t burn. 
             Stir once after about 3 minutes and then after 6 minutes you will see the sugar starting to crystallise as the water evaporates. 
             At this point, turn the heat down a bit and cook for a minute or two stirring briefly until most of
             the moisture has gone.
             4. Stir continuously to help caramelise the sugar, then take off the heat and stir one more time before tipping the nuts onto the prepared sheet.
             5. Use two forks to separate the nuts while still warm, then leave to cool fully before storing in an airtight container. 
                 They will keep for about two weeks.
             Warning - if you are a novice this may turn into almond brittle which is equally scrumptious!