Matron's Munchies

Salmon is a fantastic oily fish that contains essential fatty acids to support brain and heart health. Combined with quinoa, watercress and sweetcorn, it’s a delicious satisfying meal. The hot Cajun spices contrast well with a small amount of sweetness from dark sugar. 

Ingredients

• 2 x 200g salmon fillets (preferably wild,  
• line-caught) 
• 200g quinoa 
• 500ml water 
• 1 tsp sweet paprika 
• 150g sweetcorn, sliced off the cob (or frozen kernels) 
• sea salt and freshly ground black pepper 
• 150g watercress, roughly chopped, to serve 
• For the Cajun marinade 
• 2 tbsp milled flaxseed (or wholemeal breadcrumbs will work) 
• 2 tsp Cajun spice blend 
• grated zest and juice of 1 lime 
• 1 tsp brown sugar  
• or coconut sugar 
• 2 tbsp coconut oil, melted 

Method

Mix the marinade ingredients together in a bowl. Add the salmon fillets and leave to marinate for 20 minutes. While the salmon is marinating, soak the quinoa in a bowl of water for the same amount of time. 

Add the quinoa to a dry saucepan over a medium heat and toast the grains for a few minutes. Boil the 500ml water then add it to the pan of quinoa along with the paprika, sweetcorn and some salt and pepper. Simmer for 15 minutes then plate up with the watercress. 

Heat a frying pan over a medium-low heat and place the marinated fillets in the pan skin side down, pressing them gently for the first 30 seconds. Cook for about 6 minutes until the top side begins to turn opaque, then flip the fillets over and cook on the other side for a further 3–4 minutes until cooked through.  

Place the salmon on top of the quinoa and watercress and enjoy. 

Looks lovely Kath.

I know my Lucy-loo would love it!

Salmon out of a tin Mike?! 😁

Before I gave up meat/fish it was salmon for me and plaice....

the good thing about tinned salmon Mike, is the little chewy bones. I luv 'em.

😸

😁😁🐱

Banana Cardamom & Coconut Biscuits

These delicious vegan biscuits are high in fibre from the oats and flour, rich in potassium from the bananas and bolstered by heart-healthy omega 3s from the chia seeds. A stunning, energy-packed mid-morning or afternoon treat.

Recipe created by Rachel de Thample, director of the Vegan Natural Chef Diploma course. 

Ingredients: 

• 125g dark rye flour 
• 150g jumbo porridge oats 
• ½ tsp bicarbonate of soda
• ¼ tsp sea salt 
• 1 tsp ground cinnamon
• Ground seeds from 6 cardamom pods 
• A generous grating of nutmeg
• 100g coconut sugar
• 2 ripe bananas, mashed
• 2 tsp chia seeds
• 100ml olive, hemp or coconut oil, or a mix
• 100g finely chopped pitted dates
• 100g desiccated coconut 

Method: 

1. Preheat your oven to 180ºC/350ºF/Gas Mark 4. 
2. Mix all of the ingredients together really well in a large mixing bowl – make sure you fully mix in the bicarb and salt – you don’t want to bite into a clump of it! 
3. Scoop it up by heaped teaspoons or scant tablespoonfuls and arrange with 3cm between each cookie on a lightly oiled baking tray. 
4. Gently press each cookie flat (about 1cm or slightly less) thick – tidy up the edges a little, if needed. Finish with an added sprinkling of nuts, seeds or coconut on top, if you like. 
5. Bake in the centre of the oven for about 12 minutes, or until nicely coloured. They’ll be a little soft when fresh from the oven but will firm up on cooling. 
6. They’ll keep in an airtight container for up to a week. You can freeze the batter if you don’t want to make the full batch – if you freeze the batter in a log shape you can just cut and bake from frozen – just add 2-3 minutes to the cooking time.

thought I would pop in for cake..whst a selection..:):) thankyou

I'm like Mike .love .salmon out of a tin ...i think its because its all we had..and thst was rare...hahaha

"Woolton Pie" was actually the creation of Francis Ladry, the chef of the Savoy hotel and named after Lord Woolton, head of the Ministry of Food. Many people had their own interpretation of the recipe for the pie, but they almost always used carrots! Basically it is mixed vegetables, a sauce and a topping , which could be pastry or potatoes mashed or sliced. The Official recipe as reported in "The Times" on 26 April 1941 is below.

The Official Recipe for Woolton Pie as reported in The Times on 26 April 1941:

Official Recipe: 

Ingredients: 

Take 1Ib each of diced potatoes, cauliflower, swedes and carrots;

Three or Four spring onions; One teaspoonful of vegetable extract and one teaspoonful of oatmeal.

Method: Cook all together for ten minutes with just enough water to cover. Stir occasionally to prevent the mixture from sticking. Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry.

Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.(no temperature given!) 

Potato Pete's recipe book,  Here https://kingscollections.org/exhibitions/archives/food/ww2/pete

Daily Recipe

Zaalouk

Zaalouk is a traditional, aubergine-based, Moroccan side dish but we prefer to make it as a delicious main with all the extras... tahini sauce, vegan halloumi (best cooked on a griddle pan), flat bread, pine nuts, couscous, roasted cauliflower, fresh mint and anything else you fancy! Comfort food doesn't come better than this :)

Ingredients: 

• 3 aubergine, cut into bite-sized pieces
• 3 cloves garlic, roughly chopped
• 1½ tbsp paprika
• 1 tbsp ground cumin
• 3 tomatoes, roughly chopped 
• 1 heaped tsp sugar
• 500g/2¼ cups passata 
• Juice of ½ lemon
• Salt and pepper 

Optional serving suggestions: fresh coriander, fresh mint, couscous, vegan halloumi (we used Violife Mediterranean Block, cooked on a griddle pan), our incredible tahini sauce, toasted pine nuts, roasted cauliflower (just roast in the oven at 180 with a little oil, salt and cumin seeds until golden), hummus, flat bread

Method: 

1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
2. Place the aubergine pieces onto a large baking tray and drizzle over a glug of olive oil. Add the paprika, cumin and a sprinkling of salt. Make sure it's all mixed in well and evenly coated.
3. Pop them in the oven for around 15-20 minutes, turning once. 
4. Remove from the oven and add the passata, garlic, lemon juice, sugar, tomatoes, salt and pepper. 
5. Cover the tray with foil, tucking in at the edges, and place back in the oven for 30-40 minutes. Check during cooking that the mixture hasn't dried out - if it has, add a little water and stir through. 
6. Once cooked, remove from the oven and add extra seasoning if necessary. Enjoy as a main with all the extras or as a simple side dish :)

That looks lovely Kath I shall say yes please and have a large portion as a main dish

🙂🍽️

A cake loo roll, I'm saying nowt.

Daily Recipe

Mock Brains – Recipe No. 191

Mock recipes were created during the war because people missed the ‘real thing’ during times of rationing. Forgive me for saying this but SERIOUSLY, were brains so popular before the war that people really missed eating them? It would appear so…

Let me tell you, these mock brains were TASTY (but only with lots of seasoning and browning in fat). I was impressed as much as I was with the ‘MOCK BLACK PUDDING’ so don’t be afraid of trying these. They are so cheap to make which isn’t a bad thing right now with no work and no jobs! I greedily ate these ALL for my lunch with a salad. I’d even go as far as to say if you added some garlic and extra spices like hickory smoke and paprika, you could cook them in fat in smaller nugget shapes and once they had cooled slightly, enjoy them with a nice tomato sauce or dip as a treat. I’d go for it and quite easily forget this was actually porridge!

Ingredients

• 1 cup of leftover porridge
• 1 tablespoon of self-raising flour
• 1 small onion
• 1 egg
• large pinch of thyme
• salt and pepper

Method

Chop the onion very fine, mix into the porridge, add the flour and flavouring, bind together with the beaten egg, form into rissoles, roll in flour then fry in hot fat until brown.

My tips: Don’t skimp on the frying fat, this will help give it some flavour. Add lots of salt and pepper and herbs and spices you like.

  INTERESTING Toni, you like porridge, maybe you could give them a trial run and let us jnow what you think - please, pretty please?

Definitely will try these Kath they look so very very simple!!!! was already thinking what herbs and spices I could add!!

Sleek is ready to help!

That looks fabulous Kath - see there were vegans in the war too. Needs must. Unless of course they cooked their's with lard🤔

Thank you 😘