I consider myself a serial collector of recipes! Sadly, it’s incurable and no doctor’s waiting room is safe from me. I now have piles of magazine recipe cuttings and I love the free magazines, leaflets and cards now available from supermarkets. I own mountains of cookbooks, some given as gifts, but many from sales and charity shops. I regularly borrow from the public library. I also beg recipes and book loans from friends and family (these are, of course, returned!) I have lots of scribbled down recipes copied from TV and now, with the advent of the Internet, I find quite literally that the world is my cookbook!
Down the years I have found and made some lovely recipes but after a while it is difficult to track them down – the downside of having so much paper. This site was planned as a way I can store the best so they can always be at my fingertips. I am going to have a lot of fun looking back through my books and papers.
Although I love cooking, I live a busy life and am particularly interested in serving good food which is relatively quick to prepare without spending a lot of time on complicated processes, though I don’t mind doing this occasionally for a special occasion or a recipe that is really worth it. I keep an eye open for extra quick meals, those which I can get on the table in a maximum of 30 minutes. These are especially useful on self-catering holidays (when my I tell my family: ‘if I cannot cook something in half an hour I am just not interested!’) This does not mean that I want to live on and feed my family processed foods. I like to use good fresh items as far as possible, with lots of fresh fruit and vegetables, but I am realistic and unafraid to cut corners with convenience foods from time to time – it’s a question of balance.
Watching the waistline: Although I like sweet and rich foods, I do not have a very sweet tooth. I often find that I can successfully reduce the fat and/or sugar content of a recipe with no ill effect and regularly substitute lower calorie, fat reduced or ‘light’ products in recipes (for example I regularly use Elmlea double, single or whipping cream in place of the full fat product).
My food loves include: fruits of all types, in particular berry fruits and citrus fruits; fresh crusty multi-grain bread; avocado; nuts & seeds; fragrant spices (cardamon, cumin, coriander … I’m quite keen on the hot ones too); cheese; fish (though not boringly steamed and plain); lamb (though never cold); coffee & chocolate in combination…
My food hates are few: My main dislikes are stews with meat and lumps of fruit cooked together (so if that is what you are searching for, sorry, but you are unlikely to find much in that category on this site); white chocolate (‘real’ chocolate just has to be brown – as dark as possible); rum & rum flavouring; tomato ketchup; brown sauce; sweet brown ‘Branston’ pickle…
I am a supporter of Fairtrade and delighted to see more and more ethically traded items available in our shops and supermarkets. I recommend the ‘Divine‘ Cookbook for chocoholic cooks with a conscience!
On this site you will find: personal recipes, tried and trusted family recipes, variations on recipes found elsewhere plus, of course, recipes that need no variation at all from the original. As they are needed, I will occasionally add some essential basic recipes. There will also be information about items in my freezer and storecupboard that I would not be without. I also plan to give information on equipment and gadgets I find particularly useful (and will gradually add all of these as I use them in recipes).
Credits: Wherever possible I will credit the original cook, publication or source, even if I have varied and/or improved the recipe, though the source of some recipes and the name of the original cook is often lost in the mists of time. I had no idea when I cut out the recipe for my ‘must cook sometime’ file that I would ever be re-writing it here, so apologies to anyone who recognises their work here uncredited. (I would be happy to add a credit if I am convinced of its authenticity.) Most photographs I use will be my own, with a few illustrations taken from the Internet where the most recent concoction has been eaten! Again, if I can be sure that I credit the original source of the picture I will do so.
I would be grateful if anyone who refers to my recipes or images credits this site. I will do my very best to do the same in return. Unauthorized use and/or duplication of original material from this site (text and/or images) without express permission from this blog’s author and/or owner is prohibited. References, short excerpts and links may be used, provided that full and clear credit is given to Hopeeternal and Meanderings through my cookbook with appropriate and specific direction to the original content.
Meanderings through my cookbook was officially launched on 1 April 2009, April Fools Day, though the only fool you should be able to find here will be the fruity/creamy variety. However, if you do find that I have ‘made a fool’ of myself I hope you will let me know, though please be charitable in your comments! (I welcome comments about posts on this site as well as ideas but, of course, reserve the right to include/exclude comments that are sent to me. I have, and will continue to, add links to other websites and blogs that I have found helpful or fun.)
I may be just an ‘ordinary’ person, but I am also unique and grateful for the ‘hope eternal’ that Jesus gives. As a Christian, I hope that my faith impacts on all areas of my life and as part of this you will find information in these pages about Fairtrade. Apart from cooking and food, I also enjoy art (both being creative and the work of others), music (listening – many different types – and taking part, particularly singing), reading (again many different types), travel, especially to France, (there will occasionally be travel/food related items on this site) – and I am very fond of cats.
Finally…
This site is not just for me and for anyone who visits, but also for my daughter so she can always access favourite family recipes wherever she ends up – and be able to re-create a slice of home which will hopefully bring back good memories!
Happy cooking – and eating – who and wherever you are!
hopeeternal
PS (August 2011) Since I started writing here I have made lots of contact with other lovely people who post about food. I have decided, however, that I would prefer not to take part in passing on awards or memes – thanks for your understanding!
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Personal Link (sorry – not for public view)
Search Food Blogs 
Meanderings through my cookbook 
The message below is a reply sent to a sender of spam (whose URL and email contact I have removed) – please be aware I reserve the right to accept and reject comments and I will not normally provide a platform to endorse businesses and other similar sites! Sorry.
Just made your White Chocolate Strawberry cake. Lovely. Realy simple recipe works so well. Thanks
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I am not sure what is going on here. I do not have a White Chocolate Strawberry Cake on my site – and I am not prepared to give free advertising!
h/e
hi! nice to know you thru celia’s (fig jam & lime cordial) blog! being a chocoholic person i will be gladly follow your blo too! greetings fm greece! :)
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Welcome Gina and thanks for subscribing. Good to make contact with someone else through Celia at Fig Jam & Lime Cordial. We have now linked Australia, Greece and the UK – it’s a small world! I do hope you enjoy meandering with me over the coming months.
h/e
Delighted to have discovered your blog, we appear to have a lot in common, especially the incurable collecting of recipes at so forth!
Karen @Lavender and Lovage
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Welcome Karen! I am sure we are not alone with our cutting collections – I have so many but I still keep on amassing them. Good to be in touch with you.
h/e
Dear Meanderings,
Would you mind if we possibly used one of your pictures for a magazine article? It is of the plums and custard. We would of course cite your website. We are a Christian charity.
Many thanks,
Yours sincerely,
David Meager – Church Society
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Hello David
I have absolutely no problem with you using my picture and would be grateful if you could credit me as ‘hopeeternal’ http://www.hopeeternalcookbook.wordpress.com. Thank you for asking.
We have a church connection, by the way, in case you haven’t picked it up. My husband is an Anglican clergyman.
I would be interested to know how you intend to use the picture – look forward to hearing from you.
h/e
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Thank you for allowing us to use your picture. I’m not 100% sure yet whether we will use it, as the editor will have the final say about which pictures we use but I came across your picture when researching possible pictures to go with the articles for the next issue of our magazine ‘Crossway.’ If we do use it then of course we will credit you as ‘hopeeternal.’ One of the articles mentioned ‘putting some plums in the custard’ a bit of an odd phrase when describing making sermons more interesting! I will try and remember to send you a copy of our magazine if we publish your picture. That is interesting your husband is an Anglican clergyman, we (Church Society) are Anglican too! Your husband may have heard of us, we are quite a small charity and fairly theologically conservative/evangelical.
Just being a bit picky you could do with the “o” in the 2ozs shredded suet as below being changed, it could be a capital “o” or a zero put in by error.
Keep up the good work, it’s a super site.
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Thanks Reg for pointing out the typo.
I try to spot my mistakes but glitches do creep in from time to time. I will certainly correct the mistake which could confuse some readers!
Thanks too for your encouragement – the design is through wordpress rather than my own work, though I have tried to make it as attractive as possible. I am more interested in the food than the web designing!!
h/e
Thanks Reg for pointing out the typo. I try to spot my mistakes but glitches do creep in from time to time. I will certainly correct the mistake which could confuse some readers!
Thanks too for your encouragement – the design is through wordpress rather than my own work, though I have tried to make it as attractive as possible. I am more interested in the food than the web designing!!
h/e
Hi H/E
My name is Chris and I too am a serial collector of recipes. I am glad to know that I am not the only person with this terrible incurable condition.
I seem to collect vintage recipes and I have taken this serial recipe collecting and put it under the heading of Recipe Vintage, which as a blog I am using to share the best recipes in my collection.
I’ve had a quick gander at your site and I will link to you as I think more people should read your site, there is a lot of information and inspiration here too :)
All the best,
Chris
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Hello & welcome Chris.
I had a pingback linking back to your recent chutney post so had a look further down your posts. You too have some very interesting recipes – some of the older ones are really worth hanging on to and sharing – and I have already subscribed to your site. My Meanderings are a collection of our favourites: some old, some new, some entirely mine (or adaptated so much that they have become mine!) Thank you for your encouragement, although life has moved on a little for me since I starting writing here, I want to continue adding posts and sharing a little of what we like.
Best wishes
h/e
Hi there
I mentioned a while back that when I became more blog savvy I would add you wonderful site to my blog roll. Today that mission has been accomplished!
Best wishes
Camilla
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Hello and welcome Camilla
Thanks for your compliments. It is good to make connections with other food bloggers and share ideas.
My site – along with my life – is in a state of change at the moment. I am finding I need my blogging time for other things so I am taking a bit of a break. I will continue to cook and collect ideas but add recipes occasionally rather than regularly for the time being.
Best wishes
hopeeternal
I’ve just stumbled on your site and have enjoyed a good browse: for a specific reason. I now live in France, and have become involved in a small multi-cultural society locally, which aims, often through sharing and cooking food, to promote an understanding of our various different cultures. In the near future we’re mounting a small exhibition comparing the region of France where I now live, the Ariège, with the area I come from in England – Yorkshire, because there are many similarities. We’ve been doing cooking workshops to persuade everyone that English food can be tasty and enjoyable: people believe us now! But next term we’re going to be helping suggest and prepare some English meals for the local school canteen, and that’s when I found your site: for the beetroot chutney, actually. I like the look of lots of your recipes, so I’ve clicked ‘follow’!
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Welcome Margaret
I was fortunate to come across your message which had ended up in the Spam folder! I have subscribed to your site as well.
We seem to share a love of food, France and Yorkshire! Your comparison of cooking in the Ariège with that in Yorkshire is fascinating and I hope you will write about it in due course.
We love both France and Yorkshire, in particular Upper Wharfedale having stayed at Scargill House in Kettlewell many times. We have travelled extensively in France but never to the Ariège (not yet at least) although we were close-ish passing through Carcassonne and Limoux last year. One day I want to cross the Pyrenees…
It’s amazing how many people arrive here through the Beetroot Chutney post. So many good comments. I do hope you enjoy it and find more recipes you fancy here too. I am posting less frequently now, my life being taken up with other things in particular study, but one day when I have more time I will start adding recipes again.
h/e
Ah! Scargill House! Happy days. My daughter’s school regularly did residentials there for the pupils. Both Limoux and Carcassonne are under an hour from us….so you’re getting there. Yes, there will be posts about the exhib. which will concentrate on life generally in the two areas. Thanks for subscribing!
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We are so delighted that Scargill has re-opened after a period of closure and seems to be going from strength to strength. OH was once a community member and was involved in lots of school residentials, but 30+ years ago. We must go again soon.
Will be watching both your French and Yorkshire posts with interest…
h/e
Found your blog while looking for a walnut cinnamon cake bread that could be considered either German or Spanish. Egads.
Well. . .at least I found your smile banana bread cake!
Hope your schooling went great . That was over 4 yrs ago you said it was 2 yrs to finish. You must have had alot of homework! I’m like you, it’s been some time since I’ve had to study.
Hope to hear from you.
Blue
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Have just found this, quite a long time after you wrote it!
Hope you liked the banana smile bread :-)
My studies are now over, but although I have stopped adding recipes here I will still leave them to be available for readers.
Best wishes
h/e