The Complete Cook Shop's Traditional Recipes.
Welcome to our family collection of properly cooked, traditional recipes. Please feel free to browse and print of anything you like the look (and hopefully taste) off. Also feel free to comment on any recipe as we like to hear what you have to say. Enjoy the food!
Food glorious food! Good simple food recipes, some of which will have journied round the world to grace our tables. On this site I want to add to your enjoyment by sharing cooking tips and stories which accompany some of the recipes. Why not send us your favourite food memory and recipe. If you dont have the recipe we’ll find it for you! Enjoy!
Since we are frequently asked for Cream Horn moulds I thought a recipe would be a good idea.
Gather your tools and ingredients together first. Rolling pin, Cream horn moulds, sharp knife and a baking sheet.
First of all, roll out the pastry to a strip measuring 66 x 10-11.5cm (26 x 4-4.5 inches). Cut the pastry [...]
For years Aubergines always made me think of some dreadful medical condition. I dont know why but you can imagine they didnt cross my mind too much. Luckily for me I had some sliced in a delicious tempura batter somewhere and I was hooked. I still give them a sideways glance and cant help but [...]
Credit : Sue. The Old Smithy, Beeley
You cant beat a piece of zingy lemon meringue pie. So gather your equipment together before starting, rolling pin, 23cm flan dish or tin, baking beans, fork, juicer, zester, heavy based pan and a whisk (or rotary or electric). See the separate short crust pastry recipe if you are [...]
Gather your equipment and ingredients together. Use a brand of potato suitable for mashing like Maris Piper. 20cm pan, large frying pan, potato ricer, knife, cutting board.
Boil, steam or microwave the potato until tender and then drain them.
While they are cooking, heat the oil and 20g of the butter in a large frying pan, cook [...]
I always think its a bit of a pain when the experts say things like “reduce to a moderately hot oven”. WHAAT!
Well here’s a guide to what those instuctions might mean.
Very low : 120c / 250f / gas mark 1/2
Low : 140-150c / 275-300f / gas mark 1-2
Moderately low : 170c / 325f / gas [...]
Those little grains belong to the grass family and have a history going as far back as 3000BC.
Rice is not difficult to cook but without care you can end up with clumps of it rather than the preferred light and fluffy rice. So here are few tips,
We generally cook too much rice since we tend [...]
Fresh or frozen, corn on the cob is available all year round, however it is cooked or presented, covered in butter it is delicious.
Do you eat yours “typewriter style”? Like the chicken on Looney Tunes and when it got to the end a bell rang and it went back to the start of the next [...]
I have never discovered the need to put hard boiled eggs in a fish pie, but I realise that’s my taste so the eggs are included in the recipe as an optional eggstra As for fish pie, I love it, and I’m perfectly happy to feel a nip in the air so that I can [...]
With the apple tree offering a generous haul this year what could be a better idea than making a good old apple pie. Bearing in mind I lost the pie plate and used a slightly larger pie dish it was still ok. So gather all the equipment and ingredients you will need together and lets [...]
Dilemma! Faced with the ease of buying a pack of parsley sauce against making it I was quickly swayed by the smell of a bunch of fresh parsley. So I made it and I was very pleased I did.
Gather the ingredients and equipment you will need first. A chopping board, sharp knife and a saucepan.
You can use a food processor to do this or your hands. Dont panic when it all starts sticking to your fingers, just keep scraping it off and enjoy the temporary mess. Once its on the floured top or board it will come together beautifully. Rinse your hands off and keep calm and carry on.
If you fancy a tasty tarte, you wont go far wrong with this (unless you dont like cheese!).
You can buy ready made pastry, but if you want to have the whole experience I have put a separate “Tarte pastry” up to follow, more time consuming but good for the soul.
Gather all your equipment and ingredients [...]
From humble potato to the best mashed potato. Gather the ingredients and equipment together first. Potato peeler, large saucepan, knife, potato ricer. Peel the potatoes and halve or quarter them and put them in a pan of cold water and bring it to the boil, add a generous helping of salt, partially cover and simmer for [...]
Using the same recipe for the grilled mackerel. Remove the skin from 4 cooked mackerel fillets. Put them in a blender with the cream cheese and lemon juice. Blend them into a pate. Season and chill in the fridge. Then serve it with French bread.
Perfect for the grilled mackerel. Collect your equipment and ingredients together first. Chopping board, knife and a mixing bowl. Make the marinade by mixing the finely chopped red chillies, the zest and juice of 2 limes, 2 tablespoons of olive oil, the chopped coriander, crushed garlic and sea salt.
Feeling hungry already.
In season and delicious. Gather your equipment together first, chopping board, sharp knife and shallow oven proof dish. Make slashes on each side of 4 whole, gutted mackerel and place in a shallow dish. Pour one third of the marinade into each fish and spread the remainder over the skin. Now cover the dish and [...]
Make the most of these tasty treats,
Cob nuts, Courgettes, Cabbage, Beetroot, Fennel, Chicory, Onions, Sweetcorn, Tomatoes, Apples, Blackberries, Greengages, Late raspberries, Pears, Plums, Grouse, Partridge, Pork, Wild Duck, Crab, Oysters, Mackerel
Jarring fruit and pickling.
Make the most of salad and garden vegetables, Currants, Early Plums, Gooseberries, Raspberries, Strawberries, Grouse, Plaice, Sole.
This recipe will serve four and is best served in pudding glasses.
First, divide the sponge slices between the four glasses and sprinkle a tablespoon of sherry over each of them. Then spread a tablespoon of strawberry jam over the sponge and then smooth over the custard.
Pop a teaspoon of creme fraiche on the top in [...]
Being close to Bakewell and Haddon Hall, I have to mention the luxury Peacock Hotel at Rowsley. It is famed for its seven miles of fly fishing on the Rivers Wye and Derwent, where anglers from around the world come to fish for wild rainbow trout and their unique strain of brown trout. www.thepeacockatrowsley.com
First, gather [...]