Stanley Recipe File | Slovakian Pork Stew, Coffee Cake and Flap Jacks!
SLOVAKIAN PORK STEW WITH ROOT VEGETABLES
2 lbs pork shoulder with the skin on
8 cups water
4 tsp salt and pepper
2 stalks of fresh rosemary
1 bay leaf
1 tbsp vinegar
1 tsp thyme and marjoram
½ lb potatoes, peeled and diced
½ cup parsnips (or carrots)
½ cup leeks
1 tbsp chives
3 tbsp horseradish
Completely submerge the pork shoulder into a pot of boiling water, add salt, pepper the rosemary, bay leaf, vinegar, thyme and marjoram to the pot and let the meat cook for approximately 1.5 hours or until meat is tender.
Add the potatoes to the pot and cook for 15 minutes.
Slice the parsnips or carrots and the leeks in strips and add them to the pot for 15 more minutes.
Slice the meat and put the vegetables and broth over the meat.
Serve with horseradish on the side.
Each night a member of the cabin crew would put a recipe on our bed as we cruised the Black Sea part of the Danube from Rousse in Bulgaria to Budapest in Hungary.
LILY’S FAMOUS COFFEE CAKE
6 oz self raising flour
6 oz castor sugar
6 oz soft margarine
1 level teaspoon baking powder
1 dessertspoon Irel coffee (use Bushells Coffee & Chicory Essence)
Coffee Butter Icing
8 oz icing sugar
2 oz soft margarine
1 dessertspoon coffee essence
Boiling water as required
Line and grease 2 round shallow sandwich cake tins.
Sift the flour into a mixing bowl with the baking powder. Mix well.
Add sugar, margarine, eggs and coffee essence to the mixture.
Beat for 5 minutes in electric mixer until creamy.
Divide the mixture evenly between the 2 cake tins.
Bake at 180C for about 25/30 minutes until cooked – should be spongy on top and risen – check with skewer that it comes out clean to make sure fully cooked.
Cool on wire rack.
When cold, make icing. Mix all ingredients together until well creamed and spread over one cake, sandwich the other on top and spread icing on top of the other cake.
This recipe came from the Pembroke Townhouse in Dublin.
3 oz butter
2 oz light soft brown sugar
1 to 2 tablespoons golden syrup
6 oz oats
Grease a shallow 7 inch square cake tin.
Melt butter with sugar and syrup and pour onto oats. Mix well, turn into tin and press well down.
Bake at 180C for about 20 minutes until golden brown.
Cool slightly in tin before cutting into squares with sharp knife.
Remove from the tin when cold.
Feel free to add seeds, dried fruit, dates, dried cranberries etc. to taste.
This recipe which is an old English one was given to me by our hostess in Beccles, Suffolk. The coffee shops that we visited in England all served flapjacks.