There is no surprise that here at Dimmet we are a fan of all things 70s style. From decor to good old fashioned 70s holiday fun, we incorporate every aspect of 70s life in to our holiday home. Yet there is one thing that we all love, and that is scrumptious food! So you can imagine how delighted we were to hear that retro recipes have been making a comeback!

chunks 1517504 960 720 - The 1970s buffet is back! 

Photo Credit: 3dman_eu

Quiche, vol-au-vents, chicken wings… Part of a sketch from the famous comedian Peter Kay, pair this list with other 70s recipes such as blancmange and cheese and pineapple sticks, and this line-up of pick and mix buffet food is no longer just a part of a joke. Said to overtake formal dinner parties, it seems that these well-adored pieces are no longer a thing of the past! 

It isn’t just a couple of recipes that are coming back: kitchen gadgets from this era are also returning, with the return of jelly moulds, vol-au-vents as well as platters and boards, including the traditional hedgehog board to recreate the 70s favourite which comprised of a baked potato, wrapped in foil, with cheese and pineapple sticks dotted around the top to resemble a hedgehog. 

1970s delectables, period kitchen tools, throwback recipes – what could be any better? The fun doesn’t have to stop at the kitchen, and at Dimmet, we have everything you need to throw the perfect 70s dinner party, from boxsets to leather sofas. Don’t forget to venture into the wardrobe where you will find a collection of 1970s clothes for you to really get into the mood! 

So suit up, pick your favourite canapés and bring the 70s back – in style! 

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On my quest to recreate original 70s recipes, I stumbled across this little beauty from the McCall’s Great American Recipe Card Collection. Ham, mustard, bananas and hollandaise sauce… together…. in the same dish… baked. Although not in America myself, as I am firmly based in Good Ol’Blighty, I can remember my Mother putting fruit and meat together a lot as I was growing up so this could well have been tried over here too. Oh well, always up for trying new things so here goes!

1691 - Original 70s Recipes: Ham and Banana Hollandaise

Recipe from the card:

“6 medium bananas
1/4 cup lemon juice
6 thin slices boiled ham (about 1/2 lb)
3 tablespoons prepared mustard
2 envelopes (1 1/4-oz size) hollandaise sauce mix
1/4 cup light cream

1. Preheat oven to 400F. Lightly butter 2-quart, shallow baking dish.

2. Peel bananas; sprinkle each with 1/2 tablespoon lemon juice, to prevent darkening.

3. Spread ham slices with mustard. Wrap each banana in slice of ham. Arrange in single layer in casserole. Bake 10 minutes.

4. Meanwhile, make sauce: In small saucepan, combine sauce mix with 1 cup water, 1 tablespoon lemon juice, and cream. Heat, stirring, to boiling; pour over bananas. Bake 5 minutes longer, or until slightly golden. Nice with a green salad for brunch or lunch.”

So off I went to prepare the bananas, mustard ham and hollandaise. Whilst making it, I was telling myself that ‘this really doesn’t go!’ but none the less carried on. I noticed that the photo in the actual recipe card was of the dish, I think, is raw… as nothing looks cooked… which means that when you actually do cook it (and I reduced the baking time too!) this happens…

IMG 6153 - Original 70s Recipes: Ham and Banana Hollandaise

Things get a bit…. crispy!

However, what I was most surprised about was the taste. I have to say I have never been so flabbergasted by a taste in all my life I don’t think… it was delicious. In fact it was so good that myself and my family had it for lunch! I am going to put one thing out there… I did slightly cheat with a jar of hollanaise sauce instead of a packet mix 😉

You certainly need the hollandaise sauce as this cuts through the sweetness of the banana, the mustard gives it a little heat and a kick and the ham offers a balanced saltiness to the dish. Don’t take my word for it, give this one a try. You’ll be pleasantly surprised!

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We hope you enjoyed our series on 70s inspired recipes where made 1970’s recipes with a modern twist! Our new series starts this week and we are recreating original 70s recipes from 1970s cookbooks. And trust me, if you had read some of the horrors in these books, your stomach would curdle 😉

Today we are kicking off this new series with Cheese-Peach Salad with Mustard Mayonnaise from the delightful cookbook: Woman’s Day Collector’s Cook Book

So on with the recipe… taken from the book…

DNUb8xeXkAA4S7  - Original 70s Recipes: Cheese-Peach Salad With Mustard Mayonnaise

I have to admit, when reading the title I wasn’t too shocked as peach and blue cheese or peach and goats cheese is a really popular starter dish in many restaurants and I have eaten it myself a few times and thoroughly enjoyed the light and fresh taste of the peach against the saltier, stronger flavour of the cheese. But then I read the recipe… I am not entirely sure why you need the cream in the mayo? And horseradish and mustard together? Isn’t that going to overpower it? All I can say is Dimmet readers, I am doing this for you! 

As I was making it, I was just shocked at how much horseradish was going in. I tried to present it beautifully but after tasting the dish on a separate plate I just rushed to get it on the plate and get the photo over and done with, yes, it tastes that bad!

IMG 6103 - Original 70s Recipes: Cheese-Peach Salad With Mustard Mayonnaise

And of course the obligatory close up….

IMG 6102 - Original 70s Recipes: Cheese-Peach Salad With Mustard Mayonnaise

I honestly can say this mixture of tastes is not for me and although I am indeed a child of the Seventies, I am glad my mother never made this!

Roll on next week when we recreate another original 70s recipe! 😉

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Ratatouille is a renowned French dish that has been around since the 18th Century, but here in the UK it made a real impact in the 1970s and was often served as a dinner party dish. But this vegetable stew/casserole is not only very tasty but also full of goodness.

vegetables 2735873 1920 1024x683 - 70s Inspired Retro Recipes: Ratatouille

 

Ingredients

  • 2 aubergines, sliced
  • 4 courgettes, sliced
  • 2 red peppers, chopped or sliced
  • 4 tomatoes, chopped
  • 1 tin chopped tomatoes
  • 5 tablespoons olive oil (and a little extra for drizzling)
  • 1 medium onion peeled and chopped
  • 3 garlic cloves, peeled and thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 teaspoon caster sugar
  • 8 basil leaves chopped
  • 2 sprigs thyme
  • Pinch of salt and pepper

 

Method

  1. Slice off both the top and tail of the aubergines and courgettes and discard. Slice the aubergines into 0.5cm thick slices and dice the courgettes.
  2. Next take off any stalks you may have on the tomatoes, then score a small cross on the bottom and place in a bowl. Pour boiling water over the top of them and leave for about 20 seconds. Take the tomatoes out and then repeat but this time with cold water. Once the tomatoes are cooled you can peel them, quarter them, deseed them and then chop into chunks.
  3. Add 2 tablespoons of olive oil to a large frying and place on a medium heat. When the oil is hot brown the aubergines until soft and then remove them. Add another tablespoon of oil and fry the courgettes until soft and golden. Remove when cooked and repeat the same process with the chopped, sliced and deseeded peppers.
  4. In the same pan but without adding any more oil, fry the onions and garlic. Once both are softened and starting to brown add the tin tomatoes, the vinegar, sugar and all of the cooked veggies, the basil, the sprigs of thyme and the salt and pepper. Cook for 5 minutes.
  5. Pour into a dish to serve and drizzle with a little extra olive oil. Enjoy!
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Who would have thought that the still very trendy carrot cake has been around for over 40 years! This 1970s favourite is still very much a part of our cake life now and is served in most coffee shops in one form or another.

carrot cake 2277467 960 720 - 70s Inspired Retro Recipes: Carrot Cake With Cream Cheese Frosting

Ingredients

For The Cake

  • 175g soft brown sugar
  • 175ml sunflower oil
  • 3 large eggs
  • 140g grated carrot
  • 100g raisins
  • zest of 1 large orange
  • 175g self raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon grated or ground nutmeg
  • A little butter for greasing

 

For The Frosting

  • 110g softened butter
  • 300g cream cheese, cold
  • ½ tsp vanilla extract
  • 100g icing sugar

 

Method

  1. Preheat the oven to 180C/Gas Mark 4
  2. Grease and line a 18cm square tin with baking parchment.
  3. Into a bowl add the sugar, oil, eggs, grated carrot, orange zest and the raisins. Mix thoroughly.
  4. Once mixed, sift in the flour, bicarbonate of soda, cinnamon and nutmeg and mix well. The mix will look lumpy but softer and slightly runnier than normal cake mix.
  5. Pour the mix into the cake tin and bake for up to 40-50 minutes (keep checking it!) until the cake is spingy and firm in the middle. Leave cake to one side to cool enough to handle and then remove from tin, peel off baking powder and leave on a wire cooling rack to cool further.
  6. To a clean bowl, add the butter and beat until fluffy, add the cream cheese (this must be cold and straight from the fridge) and the vanilla extract and mix. Sift in the icing sugar and mix gently until fluffy. Spread over the top of the cake.
  7. Serve and enjoy!
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Imagine you are in the 1970’s, in the Swiss Alps, you have just come back from skiing and you are all warm and cosy in your ski lodge… what 70s inspired recipe comes straight to mind? Cheese fondue of course! A retro party classic but still a great crowd pleaser today.

cheesefondue - 70s Inspired Retro Recipes: Cheese Fondue

 

Ingredients

  • 300g chopped or grated gruyere cheese
  • 300g chopped camembert (without rind)
  • 300ml white wine
  • 2 teaspoons cornflour
  • 3 tablespoons cold water
  • 1 teaspoon lemon juice
  • 1 clove garlic (peeled)
  • pinch of ground black pepper
  • small pinch of nutmeg
  • Crusty bread chopped into chunks
  • Fresh raw vegetables (optional)

 

Method

  1. Add the cheese, lemon juice and wine into a saucepan and gently heat until cheese as melted and mixed with the wine. Turn the heat down and then mix the cornflour and water together in a cup or mug thoroughly and then add to simmering pan to thicken the sauce mix, gently heat and stir.
  2. Carefully pour into a fondue pan which has a tealight or flame underneath to keep it simmering and warm.
  3. Add the peeled garlic (whole) into the cheesy mix and allow the heat to gently and permeate the garlic through the cheese sauce. Add the nutmeg and pepper and stir.
  4. Serve with crusty bread chunks or fresh raw veggies. Dip your chosen bread or veggies into the cheese fondue and enjoy!
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Back in the 1970s one of the desserts of choice to not only wow your guests but also tasted delicious was Crêpes Suzette. Usually flambéd this dessert always caused a stir a dinner parties. But not everyone has time to whip out a flambé dish at the dinner table so our version is not only a non-flambé recipe so you can cook it with minimal fuss but also using Cointreau instead of the traditional Grand Marnier, just to give it that extra citrus kick!

crepe suzette 187788 1920 1024x768 - 70s Inspired Retro Recipes: Crêpes Suzette

 

INGREDIENTS

For The Crêpes

  • 140g plain flour
  • 300ml milk
  • 2 eggs
  • 25g unsalted butter – melted (plus an extra 5g melted butter for greasing)
  • Pinch of salt

For The Suzette Sauce

  • 3 tablespoons caster sugar
  • Juice of 3 large oranges
  • Peeled segments of 1 orange
  • Zest of 1 orange
  • 1 teaspoon lemon juice
  • 30ml Cointreau
  • 50g unsalted butter

 

METHOD

  1. Sift the flour and salt into a bowl and mix well. Add a well in the middle of the flour/salt mix and crack in 2 eggs. Start to mix gently and as you do slowly pour in the milk. Don’t worry if you form lumps, the lumps will be whisked out, just keep whisking and get stronger with your whisking as you go.
  2. Whisk until the batter is smooth and all the flour has been incorporated. Once everything is whisked well and smooth add the melted butter and mix again.
  3. Heat a large frying pan and add the 5g of melted butter to grease the pan. Using a ladle, pour approximately 3 tablespoons of pancake mix into the pan and then gently swirl the pan around so the bottom of the pan is coated with a thin layer of batter. Cook the pancake for 45 seconds – 1 minute on one side, then flip over using a fish slice and then cook the other side. Cook both sides until they are freckled with golden spots.
  4. Slide the pancake out of the pan and onto a plate and then fold into quarters. Repeat until all pancake mix has been cooked into pancakes.
  5. Once you have finished cooking the pancakes, into the same frying pan add the caster sugar and heat on a low heat. Let the sugar melt without stirring and continue to allow it to melt until it becomes a dark amber caramel colour. Do not allow it to burn.
  6. As soon as the dark amber colour is achieved, take the pan off the heat straight away and add the orange juice. The pan will fizz and splatter so be very careful when doing this. As soon as the orange juice is in, then add the orange segments, lemon juice, orange zest and the Cointreau. Once everything is in, add the pan back to a low heat to melt the sugar again back to a flowing liquid.
  7. Add the butter and stir gently until it melts and then bring the sauce up to the boil and simmer until the sauce reduces a little and becomes glossy.
  8. Add the pancakes to the pan and coat in the sauce. Serve immediately. Add a scoop of clotted cream ice cream as a delicious addition!

Enjoy!

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A retro recipe recipe collection wouldn’t be complete without this throwback to the 70s. The ever delicious Quiche Lorraine. The eggy, cheesy, bacon pie is delicious hot with a jacket potato or cold with a salad. Add a few cherry tomatoes and a little fresh basil to garnish and you have a modern twist on this 70’s classic.

quiche 1579379 960 720 - 70s Inspired Retro Recipes: Quiche Lorraine

Ingredients

Pastry

  • 125g plain flour
  • 50g diced butter (and a little extra for greasing the tin)
  • 2 tablespoon ice cold water
  • pinch of salt

Filling

  • 2 eggs
  • 150ml single cream
  • 50g diced bacon (back bacon preferably)
  • 50g grated cheddar cheese
  • Pinch of salt
  • Pinch of pepper
  • Handful of cherry tomatoes (optional)
  • Sprig of fresh basil (optional)

 

Method

  1. Preheat the oven to 200°C
  2. Sift flour into a bowl and add the salt, mix through quickly and then add the butter. Using your fingertips rub the butter into the flour to create a breadcrumb texture. Add the ice cold water and mix the water and breadcrumb like mixture together to create a soft dough and then wrap in cling wrap and chill in the fridge for at least 30 minutes.
  3. After the dough has chilled, roll out the dough and line a greased (use a little extra butter to grease the tin) 17cm flan or quiche tin. Line the pastry with greaseproof paper and add baking beans or uncooked rice and back the pastry for 10 minutes. After 10 minutes, take the pastry out and remove the paper and beans or rice. Leave pastry in the tin.
  4. In a clean bowl, whisk the eggs, cream, salt and pepper together. Add the grated cheese and diced bacon to the eggy mix and stir well. Carefully pour the eggy mix into the pastry lined tin to create a filling. Reduce the oven temperature down to 180°C and bake for 20-30 minutes depending, checking every 5 minutes from 20 minutes onwards until the filling is set in the centre of the quiche and the pastry is golden. If you would like to add the cherry tomatoes, at 15 minutes into the backing, poke the cherry tomatoes into the top of the quiche.
  5. Serve hot or cold and with a sprig of basil if you wish.
  6. Enjoy!
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A fabulously retro steak recipe, the sophisticated Steak Diane. Steak with brandy and mustard sauce, divine! I wonder who Diane was?…

steakdiane - 70s Inspired Retro Recipes: Steak Diane

Ingredients

  • 2 6-8oz fillet or rump steaks
  • 200ml beef stock
  • 1 tablespoon sunflower oil
  • 1 large shallot (chopped finely)
  • 3 tablespoons double cream
  • 3 tablespoons brandy
  • 2 tablespoons butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon parsley
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

 

Method

  1. Sprinkle your steaks with the salt and pepper and pat down.
  2. Add the oil to a non stick frying pan and cook your steaks on a medium heat for 2-3 minutes on each side if you like rare steak, 5-6 minutes for medium steak and 8 minutes for well done steak. Remove the steaks from the frying pan and allow to rest.
  3. In the same frying pan add the chopped shallot and butter and cook until soft, pour the brandy into the pan. Very carefully light a match and add the flame to the brandy to create a flambé. Be very careful. If you do not want to do this, simply simmer the brandy shallot mix for about 10 minutes.
  4. Add the stock, Worcestershire sauce and mustard to the pan and keep stirring whilst gently simmering for 1 minute.
  5. Add the stock and bring back to the boil and cook until sauce has reduced by almost half.
  6. Add the cream, any juices from the resting steaks and keep cooking for another minute. Add the chopped parsley at the end, stir quickly and then pour over the steaks and serve.

Enjoy!

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Welcome to our new blog series of ‘retro recipes’ designed with pure 70’s mania in mind. We could not start this series with anything more 70s than of course, the prawn cocktail. Here is our very own recipe for the perfect way to start a classic meal.

FullSizeRender - 70s Inspired Retro Recipes: Prawn Cocktail

Ingredients

 

  • 400g cooked peeled prawns
  • 250g cooked tiger prawns
  • 8 shell on prawns
  • 4 little gem lettuces, washed and trimmed
  • 6 heaped tablespoons mayonnaise
  • 5 tablespoons tomato ketchup
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • Pinch of ground black pepper
  • 1 whole lemon, quartered in wedges
  • Smoked paprika for dusting
  • Fresh chives for garnish

 

Method

  1. To a large bowl add the mayonnaise, ketchup, Worcestershire sauce, Tabasco and black pepper and then mix thoroughly. Taste and adjust mayo, ketchup and pepper to your own taste. 
  2. Add the cooked peeled prawns and the cooked tiger prawns to the sauce bowl and mix well once again and then chill in the fridge for at least an hour.
  3. Add the lettuce to each bowl and then heap portions of the prawn and sauce mix creatively over the top. Add a wedge of lemon, 2 shell on prawns, a dusting of smoked paprika and a couple of chives to garnish. Back to the 70s here we go!
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