Winter – let’s think of summer instead

LemonsLast weekend I went on a trip down memory lane and made a dish I remember tasting as a child when visiting one of my mother’s cousins sometime in the 1970s. Not entirely sure what prompted this wave of nostalgia, but the cousin lived in Bury St Edmunds for a short while and I guess my recent trips down to Bury must have sparked the old grey matter. It is food that’s normally found on a summer menu, but why not have a taste of summer in the midst of a leaden, dismal February.

Cucumber

Can you guess as you scroll down the pictures what I made? Last picture is the finished dish – with a label as let’s face it, it could be anything under all the green!!

Cream-cheese-lemons-cucumber

And along with the lemons, cucumber and cream cheese . . .

Parsley-and-cream

That’s some parsley and thick cream . . .

And-smoked-salmon

And finally the chopped smoked salmon and prawns. All blitzed together in the food processor and then into the lined mould.

Lining-the-mould

Finished.

The 1970s smoked salmon and prawn mousse - only small servings recommended!
The 1970s smoked salmon and prawn mousse – only small servings recommended!

Author: agnesashe

Artisan, blogger and passionate East Anglian working from home.

12 thoughts on “Winter – let’s think of summer instead”

    1. Yes, I think it’s probably better in the summer, however sometimes I want something with loads of lemon but no sugar. Agree – today has been a very grey and cold day, a ‘hot chocolate’ day don’t your think?

  1. A dish I’ve never heard of but looks delicious and maybe just the thing for the summer season that’s sure to come. It would probably have been harder to get the ingredients in the 1970’s winters – now there seems few seasons on produce.

  2. Oh that had me dashing for the cupboard where I keep the cookbooks (which I rarely look at). In 1971 I won the Home Science prize in school:- Marguerite Patten’s Savoury Cooking, published by Hamlyn London in 1968. There’s 530 recipes in there anytime you want another walk down memory lane 🙂

    1. ‘Home Science prize’ – well belated congrats! Thing is with some of the older recipes if they are not culinary classics they just seem rather weird these days! I might make the mousse again, but I think I would adapt the recipe and serve it with some zingy horseradish sauce or similar.

  3. I enrolled in Home Science as I decided I wasn’t going to learn any of those skills at home. If you ever read my memoir you will understand. They even taught us how to wash up, wash woollens, and design a kitchen layout. And you know what? I remember that much better than anything I learnt in chemistry or physics. Now, here’s a bland gem for you: Condensed milk mayonnaise, recipe #506. Instructions” Gradually mix all the ingredients together.” Ingredients? tin of sweetened condensed milk, oil, vinegar, salt, pepper and mustard. And I guess the author got paid to publish that. Tee hee.

    1. I don’t think I could manage that mayonnaise – it sounds a lot more than weird, borderline grotesque if you can call any food grotesque. Now, design a kitchen layout – that is absolutely brilliant. That is a truly useful lesson and a worthwhile skill to learn at school. What an advanced idea to put into a Home Science course. My cookery course was called Home Economics. It was rubbish. I didn’t learn anything new (lesson one, how to scramble eggs!!) and I was sulking the whole year through because I hadn’t been allowed to take Metalwork. My daughter has fared much better. She took Resistant Materials and can at least operate power tools confidently. I’m still terrified of using my noisy circular saw.

      1. I’m with you on that one, girlfriend. I would much rather have done metalwork or woodwork but we girls were banned. Even the buildings were so far away that we weren’t allowed within twenty feet of them. But they let boys do the cookery et al. Go figure. BTW Marguerite Patten is apparently one of yours, so to speak. A TV celebrity chef as early as 1947. I must say, I never thought of condensed milk as a mayonnaise base. Maybe it owes a lot to war-time rations? I remember my final exam. Devise a three course menu for invalids convalescing. Tempt their flagging appetites, with light easily digestible meals, and all that stuff. For dessert I made a chopped up green jelly with half a tinned pear floating on top. In the hollow of the pear I put a scoop of ice-cream, then cut out a biscuit wafer into the shape of two sails. I went on to have a career in shipping and logistics . . .

      2. Sounds as though your final exam ticked all the nutrition boxes and the most important ‘appeal to the eyes’ factor. You were obviously a youngster ahead of the times, we were still dolloping out slop over here well into the 1980s! It took the slightly bizarre ‘nouvelle cuisine’ fashion to get British people to actually look at the food on their plates. Yes, I’ve heard old recordings of Marguerite Patten on the BBC – she was frightfully posh sounding and rather intimidating. I could imagine her heading up ‘food for the armed forces’ or something similar. They don’t make ’em like that anymore!

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