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Now those mushrooms look really good Kath, but what are they like with marmite. Imagine if they were horrible and all those mushrooms wasted?😮
The potato and carrot pancakes I will definitely try I love things like that and have some mash frozen so half-way there🤔
Chocolate cake easily made vegan too. Yum thank you 😘
Daily Recipe (definitely vegan with a wartime pud).
Monster 'Sausage', Cheese, Pesto & Roasted Pepper Sandwich
This is a delicious and filling sandwich for hungry kids, teenagers and adults! It can be enjoyed hot or cold so good for a nice indulgent lunch, picnics or the school or office lunchbox :)
Homity Pie – Recipe No 134
Here it is… the promised Homity Pie recipe! Let me tell you, it’s totally delicious, TOTALLY!
Homity Pie is an open topped pie said to have first been made by Land-Girls during WW2 and supposedly to have originated in the West Country.
It’s REALLY difficult finding the original recipe as there are so many bastardised versions hanging around on the internet, so after having researched for hours (yes I am a food nerd) and comparing recipes with rationing, the below recipe is likely the closest version to it’s origins taking into account the scarcity of eggs and onions.
You HAVE to make this. It’s delicious and so easily portable when cold, that it makes it perfect to take on a picnic!
Makes about 8 portions
Total cost: £2.50
Rolled oat macaroons 92/100
Eight days and 8 recipes to go until the war is over! Final weigh-in day is October 1st and although I know I haven’t lost the hoped for 100 lb weight loss in one year without dieting, I know it’s still coming off slowly and I’m looking forward to seeing what the scales finally say..
The rolled oat macaroons were really tasty and I ate way to many of them yesterday. Sweet and crunchy…
They are very simple to make
Rolled oat macaroons
I could eat the lot Kath, but i might burst! I think I can 'do' a version of Homity pie you know.
Those sausages would be great at bonfire night. (Just a thought that should be quieter this year shouldn't it?)
The macarons are already Vegan so straight in there!! Thank you so much 😘
Daily Recipe (another one for vegan mince Toni, perhaps with extra mushrooms). 🤗
Tonight I am well stuffed (in the culinary sense)… I baked a wartime ‘cottage pie’ and fear that an actual cottage could have been the main ingredient as I am so full! This was one-hell-of-a-satisfying-meal on a cold winter night! I must make this more often…
One of the most satisfying things about the meal was the comments that flew my way as it was being gobbled down
Youngest hobbit…” Yum- this tastes good! There is no bits of starch in it like last time…”
Eldest hobbit …. ” Jeremy (boyfriend) wants to hire you as a cook”..
Eldest hobbits boyfriend.… ” Every meal I have tasted here has tasted so good..”
Middle hobbit …” Ewww- what’s that????” (this is not surprising as he is a vegetarian who doesn’t like vegetables)
Eldest hobbit….(who is also vegetarian but who I prepared a separate topping for)… ” ………just silence….” (trust me this is good!)
Try this fabby, tasty, tummy filling, stick to your ribs meal- it is worth the effort!
Serve with steamed fresh veggies!
Serves 4 with veggies
Mock apricot flan
Carrots were utilized a lot during WW2..
They were promoted as a secret weapon against the enemy enabling pilots to see in the dark and civilians on the home-front were encouraged to eat up their carrots to help them see during the black-out and children warmed to “Doctor Carrot”- the children’s best friend.
Carrots were also rather sweet when cooked and used as a replacement for sugar or other foodstuffs in short supply because of the decrease in imported goods.
Today I tried carrots in a “mock apricot flan” recipe from the Ministry of Food. It was incredibly sweet and perfectly acceptable and I’m sure rather popular during WW2. I made mine into small mini-flans and served them with some mock cream
Mix margarine and sugar together well and whip for 5 minutes until white and fluffy.
Add a teaspoon of vanilla essence and a little water if needed (if using butter)
Yes I can to it with TVP Kath no problem looks yum.....a bit dubious about carrot mock apricot flan though.....what do you think😟
Toni I once tried a wartime pud made with carrots. It was very sweet.
I HATE throwing anything away…. I am FRUGAL by not only necessity but because I detest wastefulness. I’m not sure where that has come from but it has. Apparently the rationing and the mending and making do philosophy during the 1940’s lived with our grandmother’s for the rest of their lives. We need some of that these days to realize that the way we are living as a species as a whole is not sustainable anymore..
So here’s my own version of veggie stew- it uses up slightly rubbery carrots and potatoes and less than perfect veggies that need disguising but taste-just-as-good-if-you-were-to-wear-a-blind-fold.
I made this stew 3 days ago and I still have enough for a hearty meal tonight with fresh bread and butter
Serve with fresh buttered bread…
Serves 8 to 10
NOTE: You can use a homemade soup in the stew or add corned beef for extra flavour!
When I found this old 1940s wartime recipe in a book I punched the air and went YESSSSSS! I kind of wanted something that was like fast food but without the unhealthy bits and for anyone British, this was like the healthy version of “chips, curry sauce and mushy peas” and this was surprisingly good and there was no added fat in any shape or form! (although the original recipe calls for 1 oz of dripping to be dotted over the top while baking)
AND JUST TO PROVE THAT CARROTS WON THE WAR
Carrot and Sultana Pudding – Recipe No 125
This was just lovely and worth the effort. I steamed it in pudding basin looking breakfast bowl in a normal saucepan with a lid on. I used some muslin in the greased bowl and plopped the mixture in then tied it over the top. I’m sure using some other materials like parchment paper and foil would work well too.
I made a lovely simple lemon sauce (from a wartime cook book) to pour over the top and I’ll post that recipe soon
Mix all the dry ingredients thoroughly. Add the rest of the ingredients and the milk, mixing to a dropping consistency. Pour into a well-greased pudding bowl and steam 1 ½ to 2 hours.
Just look at that pudding!!
Kath these recipes really make me want to eat some hearty wintery foods......
Stews, soups, hot-pots etc.
They had something 'curried' in war-time? WOW!!! they look yum don't they?
I do lie carrots and obviously carrot cake so surely i should try a carrot dessert🤔
Daily Recipe (fusion between modern and wartime).
Thai Aubergine Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar and spices is incredible. Many people have said this is the most delicious curry they've ever eaten!
Optional: serve with Jasmine rice, Thai crackers (Sainsbury's do a fish-free version... see below), fresh coriander, Thai Basil, lime, unsweetened vegan yoghurt, sweet chilli sauce, toasted cashews
Wartime Welsh Cakes
Believe it or not I first started making these several years ago in a very old Welsh farmhouse! Authentic or what!
This is a delicious recipe and to me, the Welsh Cakes taste even better the day after where the flavour of the nutmeg comes through.
Makes about 12-18
Summer Berry Jam – Recipe No 115
This is my favourite jam, head to head with raspberry. It’s flavour is intense and full of the smells of ripe summer berries and if you love pippy jam this won’t disappoint. I love pippy jam, that’s probably why I love raspberry. In my humble opinion these are the only two jams, complete with pips, that should be served with scones and cream (OK fake cream because of rationing).
Mixed type berry jams were popular during the 1940s because many of the berries could be picked from hedgerows or off garden bushes and put all together to have enough to make a batch.
I used the long slow boil method so no added pectin (which you can buy in a packet from your local store if you prefer to use it). No mashing of berries needed (and if you have frozen berries that’s fine too) as gently simmering them for a long time breaks them down shortly before your reach your gelling point (when the jam starts to stiffen and set when you drop a little onto a cold plate).
I find that I only use about half my weekly ration of sugar so I have plenty in the cupboard and at harvest time, during WW2, the government increased it’s weekly sugar ration to help families preserve what they had grown and the weekly allowance per person would sometimes increase from 8 oz to 16 oz per week.
Please have a go at this jam, I actually used 2 lbs of frozen mixed summer berries bought from my supermarket as I am not yet growing these in my garden.
Makes 4 or 5 medium jars
Kath I have always wanted to try a welsh cake. I have egg replacer so could have a go at them🤔
Kari is coming over this week with her DIL into my house😮 safe I think both are shielding still they want us all to cook together....what do you think? Shall we? Shall I do the welsh cakes maybe?
Not doing jam haveve left it too late for fruit out there although i do have some frozen....
Probably will do my sweet pickled garlic and Carluccio's 'pickled onions'
They never let me down!
we are then supposed to be sharing the spoils.
Lentil Sheperds Pie – Recipe No. 183 (Pandemic Pantry Submission)
Lentil Shepherd’s Pie
Makes 6 generous serves
For the topping
– Peel the root veg and cut into large chunks. Simmer in salted water until just tender and then drain well. Add some pepper and butter and mash. If the mixture is dry add a little milk (this will depend on which veg you’ve used).
– Heat the oil in a large saucepan or stockpot and soften the onions. Add the minced vegetables, garlic and herbs and stir for a couple of minutes. Add the tomatoes, worchestershire sauce and stock powder and simmer for 30 minutes.
– Remove from the heat and add the lentils and tomato paste and stir through.
– Heat the oven to 180C.
– Pour the lentil mixture into a large rectangular casserole or roasting pan. Top with the mash and bake for 45 minutes, or until the top is nicely browned.
I like this served with green veg such as beans or swiss chard.
Wild Garlic & Cheese Scones (based on WW1 Ration Scones from 1918 above)
Makes 6 or 7
That lentil shepherd's pie looks fabulous. We should have had a simple pandemic pantry I like that!
As for the cheese scones Paul would LOVE them bless him, buy he's back on his diet.
Thanks Kath 😘
Daily Recipe (Just for Aidan)
This is a veganised version of a Jamie Oliver recipe and it's a real crowd pleaser! Great for sharing, tearing and just generally enjoying :)
(you can get creative and use whatever fillings you fancy but this was the original version)
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Because there is no sweetener added to the ganache, make sure that the chocolate that you use isn't too dark and bitter, otherwise the ganache will be inedible. Go for around 40% cocoa solids if you prefer a sweeter, less intense flavour; and 70% if you want a richer, less sweet ganache.
You can also use half dark and half (dairy free) milk chocolate for a less rich flavour; which I particularly recommend if you are going to be serving this cake to children.
Oh my Kath that cake!!!!!!!!!!!!!!!!!!!! Looks fabulous. Proper face-plant cake!!
It wouldn't look like that if I made it though i am certain😕
The pizza though I am definitely going to try that I reckon people would love it 😛
Vegetarian Shepherd’s Pie with Sweet Potato Mash
1 tbsp olive oil
1 large onion, halved and sliced
2 large carrots (500g/1lb 2 oz in total), cut into sugar cube size pieces
1 tbsp thyme, chopped
400g (14oz) can of chopped tomatoes
1 vegetable stock cube
410g (14.4oz) can of green lentils
950g (33.5oz) of sweet potatoes, peeled and cut into chunks
80g (3oz) of low fat mature cheddar, grated
In a cold winter’s night there is no reason not to love a shepherd’s pie. The recipe is meat free so our vegetarian members can follow. This version is stuffed with deliciously seasoned lentils and veggies, and topped with a gorgeous, vitamin-packed sweet potato mash. In my opinion it’s even more delicious as the original! If you live alone, I would suggest to cook in bulk and freeze the rest for later use.
Heat the olive oil in a frying pan, then fry the sliced onion until golden. Add the carrots and sprinkling the chopped thyme. Pour in 150ml of water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 minutes. Tip in the can of lentils, including the juice. Cover and simmer for another 10 minutes until the carrots still have a bit of bite and the lentils are pulpy.
Meanwhile, boil the sweet potatoes for 15 minutes until tender. Drain well then mash with margarine and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top and sprinkle over the cheese and remaining thyme.
Heat oven to gas mark 5 (190ºC, electric or 170ºC, fan assisted). Cook for 20 mins until golden and hot all the way through.
RICH FRUIT SCONES
These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.
You can now watch how to make scones in our Cookery School Perfect Cakes term - 'Little Cakes' video lesson below
First sift the flour into a bowl then add the sugar and rub the butter into the dry ingredients until the mixture looks crumbly.
Now sprinkle in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk. Start to mix to a dough with a knife, then bring the mixture together using your hands – it should be a soft but not a sticky dough, so add more milk (a teaspoon at a time) if the dough seems too dry. Form the dough into a ball and turn it out onto a lightly floured working surface.
Now, with a floured rolling pin, roll it out very lightly to a thickness of about 3cm. (This thickness is vital. The reason scones don’t rise enough is because they are rolled too thin.) Then take the pastry cutter and tap it sharply so that it goes straight through the dough – do not twist or the scones will turn out a strange shape!
When you have cut as many as you can, knead the remaining dough together again and repeat. Then place the scones on the baking sheet, dust each one with flour and bake near the top of the oven for 12–15 minutes. When they’re done they will have risen and turned a golden brown. Remove them to a cooling tray and serve very fresh, split and spread with butter.
225g self-raising flour
40g golden caster sugar
75g spreadable butter
50g mixed dried fruit
1 large egg, beaten
about 3-4 tablespoons milk to mix
a little extra flour
Pre-heat the oven to 220°C, gas mark 7
Ah Aidan's recipe thanks Kath🙂
It looks lovely and crispy. I will have me some of that. Just what we need on nights like we are starting to have. Fire lit and a hot meal like that.
I can veganise the scones too 😍
Daily Recipe (Soup, cheese dish and meat dish which can be veganised. Then pudding, all war time fare).
Wartime Pumpkin Soup
ALWAYS make pumpkin soup with the smaller, non carving variety! I had stocked up on some honey crisp apples (for pies) and some sugar pie pumpkins and butternut squash for soups from www.indiangardenfarms.net
The pumpkin soup I made today nearly stopped me following through with our thanksgiving meal it was so delicious..
Cut open pumpkin and scoop out seeds and stringy insides
Slice and chop into medium/large chunks
Place on baking tray and dot butter or marg over the top (if you had garlic in your cupboard you can add 1 or 2 whole cloves to roast on tray too)
Roast for 45 minutes or so, turning over once or twice (oven moderate/hot about 22o c )
Meanwhile chop onion, place 1 oz margarine into large saucepan and cook onions gently until soft
When pumpkin has roasted remove skin and place pumpkin pieces into saucepan (and cloves of garlic if available)
Add vegetable stock
Bring to a simmer and continue cooking for about 20 minutes stirring occasionally
Place all the contents of saucepan into a liquidizer (or rub through a sieve like they did in the old days!) and pulse until a thick puree is achieved
Put puree back into saucepan, add lots of salt and pepper to taste and reheat adding milk to achieve desired consistancy
(if you are wanting to store soup then put it into containers straight from the liquidizer. Just add seasoning and milk when you come to use it)
Makes about 8 bowls
Potato and Cheese Bake
While I struggle to get to grips with my sweet tooth and portion size following the Christmas, New Year, marriage separation anniversary and 4 birthdays cakes BLIP (so I actually have some weight-loss results to post on the blog) here is a tasty and simple recipe.
This no-fail recipe is bound to have the family kissing your feet (even if they are stinky) and pledging a life of devotion to your 1940’s cooking if you’ll “just-cook-some-more-of-that-again”.. It’s like some sort of cat nip for kids (they need it, they want it, they have to possess it…) except it calms and satisfies them and stops them demanding potato chips for at least 3 hours. This HAS to be a good thing.
It’s like some sort of cat-nip for kids…
This particular recipe is something I have just put together and is not out of any particular cook book however it does use my rations fairly wisely as well as lots of potato- the Ministry of Food would be so proud of me..
Serves 4 generously!
Beef or Whale Meat Hamburgers 94/100
McDonalds started selling fast food hamburgers in the US, starting in the 1940’s, and during the latter part of the war, Marguerite Patten was demonstrating, in Harrods, how to make them, ration book style.
Whale meat was readily available and not rationed, but not very popular, and was sometimes used to make hamburgers on the home front, either mixed in with minced beef or on its own.
Here is a recipe for wartime hamburgers. I’m not about to eat beef or whale meat (being vegan) so I made my burgers with a meatless mince, but I’ve made hamburgers this way before, with beef (before I was vegan) and they taste really good!
Serve with a large raw salad!
This recipe makes enough for 4
Beef or Whale Meat Hamburgers
Apple and Rhubarb Crumble
1 lb rhubarb
1 lb tasty apples
2 tablespoons of golden syrup or 2 oz sugar
7 oz plain flour
3 oz oats
3 oz margarine or butter
3 oz sugar for topping
1 oz of light brown sugar to sprinkle on top
pinch of salt
Wipe the rhubarb and cut into small pieces. Simmer in a saucepan with 1 tablespoon of water for about 10 minutes until cooked.
Slice the apples into small pieces. Simmer in a saucepan with 1 tablespoon of water for about 5 minutes until cooked.
Mix rhubarb and apple together when cooked and mix in the golden syrup or sugar.
Grease a pie tin and spoon in the mixture.
Place plain flour, pinch of salt, 3 oz sugar and 3 oz of butter or margarine (in small pieces) into a bowl together.
Rub between fingers to create a breadcrumb like mixture and spoon over the top of the stewed fruit thickly.
Sprinkle with the brown sugar.
Place in an oven at around 170 C for 20 minutes until golden brown.
Serve with custard.
Thanks Kath the soup looks lovely and I know exactly what to do with the potato and cheese pie to veganise it!
This 'wartime' stuff is so interesting - shows we can learn a lot from what other before us have done doesn't it?
Toni, thank you for all the runny eggs you have been giving me. 🐔🐣
This is a simple vegan recipe, using minimal salt and oil but plenty of wholefoods packed with nutrients. The recipe uses a mixture of different easily-prepared foods, which when combined make a wholesome feast.
Scrub and wash sweet potatoes and place directly on the oven shelf in a pre-heated. No oil or salt needed, these can be added after if preferred.
Dice peppers, onion and aubergine into large chunks and finely slice garlic. Place all into a roasting dish with seasoning and herbs of your choice. Cook for 25-30 minutes at 160°C.
Chop and boil or spinach, broccoli, green beans and corn for 5 minutes or until tender. Once drained, sprinkle with seeds, a drop or two of freshly squeezed lemon juice and balsamic vinegar. Chop spinach and wilt in a little butter for 5-10 minutes.
Add quinoa to boiling, lightly salted water. Let simmer for 25 minutes. Remove and drain.
Cook beansprouts in boiled water for 2 minutes. Remove and drain.
Once everything has been cooked, add food to a bowl and garnish with radish slices, pomegranate seeds and tahini.
FOR THE BEAN CHILLI SIN CARNE
Chop garlic and onion; lightly sauté them in oil on a medium heat until translucent, add
chopped tomatoes, red kidney beans, herbs of your preference along with a pinch of dried chilli flakes. Let it simmer for 25-30 minutes until liquid has reduced slightly.
Choose one of our range cookers so you have plenty of shelf space for dishes, and for pans on the five-burner hob.
Daily Recipe (Definitely non vegan)
Sizzling prawn fajitas
Category: Main meal, Starter/snack | Serves: 2
Prep time: 15 minutes | Cooking time: 10 minutes
1 tbsp rapeseed oil
225g (8oz) large raw peeled prawns
2 tsp hot chilli powder
4 spring onions, chopped
1 red pepper, deseeded and sliced
1 courgette, cut into short batons
227g (8oz) can chopped tomatoes in rich natural juice
2 tbsp chopped fresh coriander
4 soft flour tortillas (each about 20cm/8in in diameter), to serve
6 tsp half-fat crème fraîche or low-fat natural Greek-style yoghurt, to serve (optional, omit if following dairy-free diet)
Love all the recipes posted here. 😃
We now have a thread where you can post your tips for cooking and preparing food in the kitchen where we hope to get the best ideas all in one place:
It also includes a link to a short video over on Instagram for those who are interested.
Will take a look.
When I saw the word CURRY leap out at me from a small book I was reading called ‘Ration Book Cookery’ I got all excited…
It did indeed taste like carrots, onions and curry powder mix BUT hey I was hungry so I ate it and even had seconds.
I am, after-all, living in the 1940’s…… (at meal times anyway)
Chop and boil/steam carrots
Meanwhile melt fat in pan and add the chopped onion and fry for a few minutes
Add the curry powder and flour and fry for a few more minutes while stirring a little
Stir in the stock or water, bring to the boil, season.
Simmer gently for about 20 minutes then add in the cooked carrots
Cook for a further 10 minutes or so
Garnish with parsley and serve with a little rice
Spam Hash Ingredients (for 1 person)
Cut into quarters and boil until firmly cooked, remove from water and cool
Chop up 1/4 can spam into chunks
Take large fying pan add in large blob of butter and heat
Add in onions and cook gently until nice and translucent
Take potatoes and chop them into smaller chunks
Add these and the spam chunks into the pan with the onions and continue to fry and stir
Turn down frying pan and cover if possible and continue to cook for another 5-10 minutes. At this stage you can add in some chopped tomato if you like. If the mixture is sticking too much add in a little bit of water and stir
Once cooked served with your favourite veggies!
Cheese and Potato Dumplings
Here is a fabby recipe that I use quite frequently. You can add herbs and spices to your own taste. I also find these dumplings, once refrigerated, can even be used to take in to work for a midday snack in your lunch box as they firm up quite nicely!
Cheese and Potato Dumplings
Cook the potatoes in boiling salted water
Set aside to drain in colander for 10 minutes
Mash potatoes, return to saucepan over low heat, add seasoning and herbs, mix well
Add eggs and half the cheese, mix well again and stir until potatoes firm up.
Once cooled a little form into 10 balls and roll in the remaining grated cheese
Place on greased baking tray and bake in a hot oven for 20 minutes or so until browned and crusty
I think I know how to 'vaganize the cheese balls Kath.....I was thinking egg replacer of course and also rolling in breadcrumbs before baking?
as for the carrot curry.... anyday!
Daily Recipe (we're having a Welsh day today).
(makes about 12 x 60g balls)
125g leeks, halved lengthways and thinly sliced
125g field mushroom, finely chopped
250g swede, diced
250g carrot, diced
75g dried green lentils
20g sunflower seeds
10g pumpkin seeds
1 small red chillies
2 tbsp fresh parsley, chopped
2 tbsp fresh sage, chopped
0.5 tsp ground mace
freshly ground black pepper
veg oil for frying
Pre-heat the oven to 180C.
Peel and dice the swede and carrots. Place them on a baking tray and drizzle over some veg oil. Stir them to coat evenly. Season with some salt and pepper. Roast in the oven for 35-40 minutes until the carrot and swede are soft.
Meanwhile cook the dried green lentils by putting them in a pan of boiling water and cook for 20 minutes until they begin to soften.
Make the breadcrumbs by blitzing pieces of bread in a food processor. Add the pumpkin seeds and sunflower seeds and pulse them a few times to break them down into smaller pieces. Don’t over process them as they are there to add some texture.
In a large frying pan bring some veg oil up to a medium heat before adding the mace, allspice and red chillies. Fry for a minute then add the leeks. Cook for 5 minutes until they start to soften. Add the mushroom and continue to fry for another 5 minutes. Once cooked remove from the heat and set aside.
Remove the swede and carrot from the oven, also set them aside to cool a little. Bring all the ingredients together in a large bowl and mix them together well with a wooden spoon to form a thick sticky paste.
Spoon 60g of the mixture into the palm of your hand and form a ball. Place on a greaseproof paper. There should be enough to make a dozen.
Bring a deep fat fryer to 180C and carefully drop in the **** for a minute or two until to colour and form a bit of a crust. (Alternatively, you could shallow fry in large frying pan, gently rolling them to get them evenly coloured.)
Keep the oven on 180C.
Put a sheet of greaseproof paper on a baking tray, then place the **** on the tray. Pop them in the oven, uncovered for 40 minutes, turning them once half way through.
Serve warm with onion gravy, mashed potatoes and mushy peas.
The Welsh Cakes taste even better the day after where the flavour of the nutmeg comes through.
Love the meatballs Kath they look YUM!!! Sure i can veganise the welsh-cakes. Oddly enough I did Welsh rarebit for breakfast in Val's café this morning!