Friday, 23 October 2015

Food on Friday: Country Favourites


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The theme – Country Favourites – was suggested by Fiona of  TIFFIN

Fiona is another great supporter of Food on Friday –Fiona is based in Brisbane, Australia and her blog has lots of fabulous dishes.  One of my many favourites of hers is Vanilla & Blood Orange Flummery – go check it out.

So the idea for this Food on Friday is to build a collection of dishes that are inspired by the sort of cooking done in the countryside – in my case I think of pavlova, sponge cake, scones, lamingtons, jams,  whitebait fritters and many other iconic dishes.  You will no doubt have your own take on what fits into this theme.  All contributions are most welcome.

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box.

I'll be pinning the dishes to this Pinboard which will make it easy for you to check them out at a glance. 

Have a bonzer time – thanks, Fiona!

24 comments:

  1. I have a million of these. Back Country cooking is my favorite!

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  2. Great theme this week. I grew up on a farm and so many dishes take me back. Thanks for hosting the party! Cheers!

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  3. Carole,
    To me, country cooking is lots of hearty dishes using less popular but easy growing vegetables, the whole cow, and something from the annual deer hunt.
    To that end, I'm sharing a swiss chard (silver beet I think?) saute, Beef & Venison Sloppy Joes, and two combos of beef, beets, and liver--meatloaf and chili.
    Thanks!

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  4. Hi, Carole and all!
    If we’re going to my home country (Malta) favourites I’d have to post my Ma’s recipe for Baked Macaroni ( # 16 ).
    The post also has a link for Ma’s Timpana recipe - another Baked Macaroni recipe, Maltese Style, but with the addition of a pastry crust!

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    1. Margaret - thanks for including the Timpana recipe. If you can believe it, I was speaking about this dish on the radio this week in relation to a great movie called The Big Night, where they cook a Timpana as a piece de resistance. I had no idea it was Maltese in origin.

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    2. Hi, Fiona,
      Yes, Timpana is a Maltese dish. Not great if you're counting carbs, but it is very filling if you're on a budget. Win some, lose some :-)
      It is easy to make and I hope you enjoy it!

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  5. As I am that country cook, living on a farm, so I consider everything I cook is country-cooking!

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  6. Collard greens are as Southern as it gets. #23 is a particularly good way to cook them.

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  7. And you need cornbread to go with the (#23) collard greens. We love this cornbread recipe (#24) that is a little richer than that basic version.

    Carole, this is a fun theme--because "country cooking" can mean so many things. For us, it's about Deep South (USA) cooking. But I can't wait to check out the Baked Macaroni from Malta.

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    1. And I love cornbread so can't wait to try you recipe. I went all the way to the USA just to get cornbread irons. http://www.tiffinbitesized.com.au/2015/08/28/never-underestimate-an-op-shop-5/

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  8. Hi Carole my entry this week is a lovely farmhouse fruit cake.

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  9. These cheese rolls come from my sister Margreet. They're the kind of country cooking that never dates.

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  10. Thanks for the shout out Carole and your kind words. I have included a Savoury Scone Ring adapted from the PWMU Cookbook. I've used Vegemite but I suppose the Kiwis could you Marmite (eek!). Thanks for hosting : )

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  11. Hi Carole, I didn't do that right! I meant to put "DelightfulRepast.com: Jam Thumbprint Cookies" but ... Anyway ... it's a classic cookie.

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  12. Living in the middle of a field in rural France, country cooking is the norm for us!

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  13. Great theme--I love to see country cooking from other countries. I shared an American classic--Eggs, biscuits (not the kind you guys have with tea!), and home fries, topped with sausage gravy. Thanks as always Carole!

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  14. Thanks for inviting me to the fun party today and hope you have a great week!
    Miz Helen

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  15. Thank you Carole for the invite! Everything sounds delicious!

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  16. Thanks for stopping by Slice of Pie ... and for the invitation to your party! I'll be back as often as possible.

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Your comments are most welcome. Cheers