Slow and steady

Moving slowly through the UK countryside



Inspired by Red Hen’s blog about flapjacks, I went off and took a photo of my rather ancient recipe book.  I bought it in a jumble sale (probably when I was running the White Elephant stall as a Guide – I loved haggling with old ladies – who were probably no older than I am now).  The binding round the edge had worn out, so I made some string by twisting a long loop of thread and then folding it back on itself, and rebound the cover.

Recipe book cover

My recipe book cover. I bought it at a jumble sale in September 1972 (when I was 13).   Isn’t it gorgeous?

Inside this slip-cover is a book to write your own recipes in. Sadly, it didn’t have any written in by the previous owner, but she had signed and dated it.  So it goes back a bit – but probably not contemporary with the lady’s clothes.

Signature of original recipe book owner

The signature of the original owner of my recipe book.

I crossed her name out and wrote mine in instead. The satisfaction of ownership. Then I started copying in recipes that I liked. The second one was for flapjacks, and here it is, from forty years ago.

Flapjack recipe

Flapjack recipe in my 13-year-old handwriting.

As you can see, I decided that the baking powder didn’t add much, and I no longer bother with it.  We only had a gas cooker then, but I copied in the Farenheit temperature. Years later, I had to convert it to Celsius (which we then called Centigrade).

I have no idea where I copied the recipe from. After a few years, I started recording the date when I’d added each recipe, and the source, as I became more aware that was the right sort of thing to do. 🙂

One of the later recipes, from when my girls were young, is for ‘Blue Peter Pumpkin Soup’.  (Blue Peter being a children’s tv programme.)  That one has become a family tradition around Hallowe’en, and very good it is too.



A sad brown lime has a yummy ending

Trundling around the blogosphere using my newfound Topic searching skills I came across Sheryl’s Being Fifty-something post on making lime curd from an excess of limes.

My first thought was that I only had one lime. And it was shrivelled and brown (ok, I should have thrown it away last week).


Does this look appetising? My sad little lime.

But I’d got the taste in my mind…  It’s years since I’ve made a citrus curd.  She’d also blogged about the importance of adults playing, and making just one jar sounded like play.

So here it is, one little pot of lemon and lime curd (no blueberries were hurt in preparation of this curd – The Blueberry Co makes a very tasty blueberry and lavender spread, but it didn’t last long).

The lime had so little juice that I sloshed in some lemon juice from a bottle. But it tastes mmmmmmmmmmmm.  Sheryl’s recipe came from here.  I cooked it in a pyrex bowl over a pan of boiling water, rather than directly in the pan.

Jar of lemon and lime curd

Lemon and lime curd