"The Sourcepan" (Celia Marriage 1995) is my recipe book, now out of print, which has been published amongst friends and family. These recipes are samples from the book

Pears in Red Wine
serves 6

6 firm dessert pears
225 g castor sugar (8 oz)
275 ml water (½ pint)
150 ml red wine (¼ pint)
1 small piece of stick cinnamon
double cream

Pears need 20 minutes cooking and then the wine syrup needs reducing.

Choose flat based pears that will sit upright. Peel, leaving them whole with the stems on. Place the close together upright in a saucepan with the sugar, wine, water and cinnamon. Bring slowly to the boil and poach gently until tender - 15 to 20 minutes. Lift the pears from the pan and arrange in a deep serving dish. Remove the piece of stick cinnamon and reduce the wine syrup by rapidly boiling until it has the consistency of thin syrup. Take it off the heat and spoon it over the pears. Chill thoroughly basting the pears occasionally with the syrup. Serve cold with double cream.

Apfelstrudel

serves 4

175 g flour (6 oz)
1 tsp oil
salt
warm water to mix
2 tsp cinnamon
50 g fried bread crumbs
1 kg apples (28 oz)
50 g sultanas (2 oz)

Cook on a baking tray at 220°C for 30 minutes.

Mix flour and oil, salt and water into a firm dough. Form into a ball, coat with oil and leave in a warm place for 30 minutes. Roll out the dough until long and thin on a floured tea towel. Sprinkle with melted butter and fried bread crumbs. Peel and cut apples, add cinnamon and sugar and mix. Cover 2/3 of the dough with this and add the sultanas. Roll up with no fruit left showing. Place in a baking tin, and dot with butter and bake at 220°C for 30 minutes.

Oriental beef pancakes

gives 8 pancakes

110 g flour (4 oz)
salt
1 egg
275 ml milk (½ pint)
oil for frying

Filling

450 g minced beef (1 lb)
1 medium onion finely chopped
1 level tbsp flour
1½ level tsp salt
2 level tsp ground ginger
1 level tsp ground cardamom
1 level tsp cumin
pepper
225 g tin of tomatoes 8 oz
4 tbsp water
1 tbsp Worcestershire sauce
1 tbsp apricot jam - plum will do

Cook for 25 minutes at 180°C covered in foil in a baking dish

Make the pancake batter and cook the pancakes - 3 tbsp batter will make each pancake about right - not too thick. Slip on a wire cooling tray.

To make the filling fry beef and onion together in a saucepan until the meat is brown, stirring continuously. Add the flour and cook one minute. Mix in the remaining ingredients and bring to the boil, then cover and simmer gently for 15 minutes. You could now cook the pancakes!

Adjust the seasoning to taste and cool. Divide between the pancakes. Roll up and place in greased baking dish, cover with foil and heat in the oven at 180°C for 25 minutes. You can serve them immediately if you don't cool them down.

Focaccio Bread

450 g strong white flour (1 lb)
salt
25 g yeast (1 oz)
275 ml warm water (2 pint)
1 tbsp olive oil
1 vitamin C tablet
1 tbsp basil
1 tbsp oregano
4 tbsp olive oil
rosemary
olives

Cook on a baking tray for about 30 minutes at 220°C

Cream the yeast with a tsp of sugar and add the warm water. Allow to become frothy and then add to the warmed flour, salt and oil, adding the crumbled vitamin tablet and knead well. Put to rise in a warm place, covered with a cloth for an hour. Knead again after adding the herbs and the oil. Shape into rounds and put rosemary and olives on top. Prove again and bake in a hot oven for about 30 minutes.

Duke of Cambridge Tart
serves 4 - 6

110 g short crust pastry (4 oz)
50 g chopped mixed peel (2 oz)
75 g sugar (3 oz)
75 g butter (3 oz)
2 egg yolks

Cook in a 7 inch pie dish or flan case.
Line the flan tin with pastry and add peel. Put sugar, butter and egg yolks into a saucepan and heat. Stir until nearly boiling and then pour over the peel in the tart. Bake at 220°C for 30 minutes until the pastry is brown and the top a rich crinkly golden brown. Serve hot.

Russian fish Pie

serves 4

225 g flaky pastry
25 g butter
25 g flour
275 ml milk
anchovy essence
salt and pepper
2 tbsp parsley
200 g tin of tuna flaked
1 green pepper seeded and chopped
1 beaten egg

Roll out the pastry 20 cm / 8 inch square. Make a white sauce with the butter, flour, anchovy essence and seasoning; add the parsley and flaked tuna. Blanch the pepper in boiling salted water for 2 - 3 minutes and add to the sauce. Put the fish mixture in the middle of the pastry and fold the corners like an envelope. Brush the surface of the pastry with egg. Bake at 220°C for 15 minutes and the at 190°C for 30 minutes. Serve hot and garnish with parsley.

Bake for 15 minutes at 220°C and then at 190°C for 30 minutes.

Sometimes I add onion, mushrooms, or peas, but it only needs 2 tbsps at the most to replace the pepper.

Redcurrant Ice-cream

serves 6

400 g redcurrants (1 lb)
200 g icing sugar (8 oz)
juice of 1/2 lemon
250 ml double cream (1/2 pint)
 

The redcurrants can be replaced by blackcurrants and the ice-cream used as a centre for a baked Alaska.

Rinse the redcurrants and strip the berries from the stems. Crush the berries in a food processor and then press through a sieve to get a smooth purée of fresh fruit pulp and juices. Add the sieved icing sugar together with the squeezed lemon juice and mix well.

Pour the double cream into a mixing bowl and whip. Add the Redcurrant purée and fold both together gently and evenly. Pour into a freezer container and place uncovered in the freezer. As the mixture becomes icy around the edges, turn sides to middle using a fork and stir to achieve a smooth consistency. Then leave to freeze for several hours. Transfer the ice-cream to the fridge 30 minutes before serving.

Swiss fondue
serves 2
 

200 g gruyere (7 oz)
200 g raclette (7 oz)
150 ml white wine (5 fl oz)
2 tsp  cornflour  (8 g)
1 clove garlic crushed
freshly milled pepper
Kirsch

Put in the white wine and the cornflour in the caquelon.  The pot should be preheated on a high heat.  Mix and cook until thick with the garlic.  Put the grated or finely chopped cheese in the pot and stir with a wooden spatula in a figure of eight, until it is melted and smooth.  Add the pepper and a small quantity of Kirsch and serve immediately.

The two cheeses can be of various weights, provided the total is 400 g /14 oz.
The fondue is served with bread cubes and plenty of the white wine used to put in it.
Kirsch is also offered and more is added to the pot a bit later to revive the flavour.
Many Swiss serve hot black tea with this meal to promote digestion as the cooked cheese is considered indigestible.

Most Swiss end the meal with some sort of cooked apple pudding.

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