It's one of my favourite books and I have made many recipes from it. These are all recipes for small batches of things none of which take very long, some only minutes, and all of which are a delicious addition to your storecupboard providing brightness and interest to everyday meals.There are pickles, relishes, chutneys, jams, jellies, drinks, flavoured oils and vinegars, mustards, herb blends and potted meat and fish.
Since I bought this book in 1994 I have made;
Superfast peach and apricot preserve - a brilliant conserve-type jam made out of a tin each of peaches and apricots. Absolutely fabulous and very easy.
Seville orange jelly - marmalade without the bits which makes an excellent glaze for your Christmas ham.
Summer berry jam - made with a bag of frozen summer berries and wonderful as a filling for a Victoria sponge.
Potted herb cheese - a delicious mixture of cheese, cream and herbs for spreading on hot toast or crackers.
Fruit flavoured spirits -this is a basic formula for making drinks like damson gin. Invaluable
Gingerette -a wonderful spiced drink made of orange and lemon juice, chillies, ginger, cloves and cinnamon. to be drunk hot on bonfire night or after carol singing, or best of all added to whisky when you have a cold.
Bread and butter pickles - delicious pickled cucumber and onions
Smoked haddock paste -cooked smoked haddock mixed with softened butter, gorgeous in a baked spud.
Fresh apple and mint relish -see below
Mrs Beeton's excellent pickle -see below
Tapenade - see below
And then there are all the recipes I haven't made yet but will do one day;
Fresh corn relish
Cumbrian sauce - redcurrant jelly, mustard, ginger and orange juice for eating with cold meats.
Preserved lemons and olives
Eliza Acton's groseillée -raspberry and gooseberry jam
Ruby orange marmalade
Christmas raisins -raisins soaked in sugar and rum
Rhubarb, orange and ginger jam
Aromatic herbaceous seasoning -a blend of dried herbs, spices garlic and lemon rind
Spiced butter for sweet dishes, spiced butter for savoury dishes
Huile de Provence
Chilli and sherry vinegar
Mrs Beeton's Excellent Pickle from Quick and Easy Preserves by Simone Sekers
Thinly slice 1 large cucumber, 2 small cooking apples and 1 Spanish onion. Layer them in a large jar (I used an 800g mayonnaise jar). Sprinkle a bit of cayenne pepper between the layers.
Mix about 150 ml each of dry sherry (I used a mix of dry and amontillado because I didn't have enough dry), cider vinegar and soy sauce. Pour over the vegetables.
I store mine in the fridge.
Below is tapenade. The recipe in Quick and Easy Preserves had sun-dried tomatoes in it. I didn't have any but it is just as good without.
Tapenade -slightly adapted from Quick and Easy Preserves by Simone Sekers
It is easiest made in a food processor.
Throw in 200g pitted black olives, 50g sun-dried tomatoes (or leave these out and make up quantities with more olives), the contents of a small tin of anchovies in oil, 2 garlic cloves, crushed, 1 heaped tablespoon of capers, a teaspoon of French mustard, 1 teaspoon of brandy and about 3 tablespoons of olive oil. Blitz to a coarse paste.
Delicious on oatcakes or tossed into pasta.
And this is fresh apple and mint relish to which I added a chunk of cucumber which needed using up. Fab in a cheese sandwich or made into a sauce by adding mayonnaise or crème fraîche and served with mackerel (smoked or not).
Fresh Apple, Cucumber and Mint Relish adapted from Quick and Easy Preserves by Simone Sekers
Put 2 peeled and cored cooking apples, about a third of a cucumber cut into chunks, half a red onion and a large handful of mint in the food processor and chop coarsely (or do it by hand). Mix with 1 tablespoon of honey and 2 tablespoons of cider vinegar. Add a pinch of ground allspice and a pinch of salt plus a grinding of black pepper.
Allow an hour before serving it and store in the fridge. Use within a week.