Monday, March 15, 2010

Edmonds Coobook Mustard Sauce

Mustard Sauce For Corned Beef and Cabbage

Now I know this is the spur of the close to St. Patrick's Day but I wanted to post this recipe for Mustard Sauce for those of you who would like a little something different than plain old mustard  from the jar on your Corned Beef and Cabbage for St. Patrick's Day.

I have been using this recipe each time I make a Corned Beef for almost 12 years now.  When I first moved to New Zealand  I came across the most wonderful cookbook called 'Edmonds Cookbook'.  It is a New Zealand icon, and it is chocked full of some of the most amazing recipes.  To be honest, and as some of you know my husband loves to cook too, and it is the only cookbook that he refers to.  I am more the cookbook collector in this household, and I have a huge collection which I have been collecting since I was a teenager.  Anyway the Edmonds Cookbook has the most fantastic recipe for mustard sauce and it is so nice for a change on your Corned Beed than just using plain old mustard.  You can also save yourself several dollars from not having to buy a bottle of mustard sauce in the grocery store.  A bottle of that is very pricey.  This is such a cinch to will take you five minutes at the very most.

So I am posting this recipe from the Edmonds Cookbook for you to enjoy, but just one more thing.  I put my own two cents worth into the recipe if interested.  Once you have made the recipe you can add 1-2 tablespoons of honey for another little different taste which is really great, so that will be up to you, but it tastes so lovely. You can't get it better than this.

Here is the recipe!


Hugs From Patricia


1 egg

1/4 cup sugar

1 tablespoon flour

1 teaspoon mustard powder

1 cup corned beef stock or ham stock (that corned beef or ham has been cooked in)

1/4 cup vinegar

salt & pepper


1. Beat egg and sugar together.

2. Add flour, mustard, pepper and salt.

3. Stir in liquids gradually.

4 .Cook in saucepan over medium heat until mixture thickens.

5. Serve over hot sliced corned beef or hot ham.

Wednesday, March 10, 2010

Malcolm's Homemade Rhubarb Pie

Well I can't believe it has been so long since I have posted.  I have had plenty of  committments over the last year and more, but I do hope to be posting more regularly now that things are quieting down.

I was recently mentioning on FaceBook about my husband's wonderful Rhubrab Pie recipe and I have had quite a number of people messaging me and e-mailing me to post his recipe.  Well he just typed it up for me so I am including it here below for all those that might be interested.  This is his own personal recipe, and Malcolm always bakes from of his passions is baking of course as many of you know.  I did a search on the Internet on Google images to find a photo of rhubarb pie which I thought would closely resemble the ones that he makes just so you can get the idea of what it will look like.  As for my own two cents here, you can also add some cut up fresh strawberries to the mixture for some additional taste.  Malcolm made us a rhubarb pie about two weeks ago...I should have taken my own photo but the above will do.

If you would like to see more of our recipes and others, feel free to Follow Me on FaceBook and/or Network Blogs.

Here is the recipe:


This could not be easier - you can make a pie from fruit of just about any sort using this method (rhubarb of course is not a fruit). If you thought rhubarb was boring you might change your mind after trying this. It is dead easy to grow in a sunny spot, is perennial and above all makes a very cheap but delicious dessert. Since the recipe is basically just stewed rhubarb, the pastry pie topping makes it attractive to the children which is a bonus.


Choose your favourite pie dish and cut enough stalks of rhubarb into pieces about an inch long to fill it to about an inch below the rim. DO NOT use the leaves - they contain oxalic acid which is not stomach-friendly. The stalks are just fine!

Prepare a topping of flaky pastry sufficient to cover the top of the pie dish with a little to spare.

Place the chopped rhubarb into a pot (saucepan), put in about half a cup of water and half a cup of white sugar.

Bring to the boil stirring occasionally to ensure nothing sticks to the bottom. Simmer and stir occasionally until the rhubarb is soft and basically mushes up easily.

Taste and add sugar a tablespoonful at a time, stirring each time until the sugar is dissolved before re-tasting until the tartness (or lack thereof) suits your liking.

Preheat the oven on BAKE to about 160C (about 320F).

Remove the pot containing the rhubarb from the heat and pour into the pie dish. Wet the pastry on both sides and place over rhubarb in the pie dish, pushing the excess into the sides of the dish to form a moat with a mound in the middle. Make a cross-cut in the centre of the pastry to give expanding liquids in the pie an escape route should they need it. Sprinkle some raw sugar over the top and bake in the preheated oven for about 30 - 40 minutes or until the pastry is somewhat golden on top.


We hope you will enjoy this is absolutely scrumptious!