Wartime recipes, substitutions and other related austerity hints

Mrs_Salad_Dodger

Yes please MrsLW - would love some recipes. 

kippers

Yes please, it would really help

basketcase

Hi.  I've got 1 or 2 Eat for Victory style books and have been lurking around this board and Fashion on the Ration for some time, please may I join in?  And start with a silly question?

The sell-by dates on 'ordinary' flour - as opposed to the GF stuff.  Is the flour OK to use after those dates or does it go off in some way?  Excluding the presence of creepy crawlies, of course.

Thanks

Eenymeeny

Maybe people might be interested in the work of Stephen Barstow? He writes books and a lovely feel good blog about his gardening adventures in Norway. In particular he informs about plants that he calls 'edimentals', ornamental plants that can be eaten, such as hostas, alchemilla mollis, day lilies as well as  the usual nettles, nasturtiums chives. I don't normally grow vegetables but have quite a few plants in the garden which might be useful in these challenging times!  http://www.edimentals.com/blog/?author=1

[Deleted User]

I just use flour regardless of the use by date, which on flour is relatively pointless as flour doesn't go 'off' just loses it's freshness a little.  To stop beasties even if it's been in storage open the packet and make sure it's not got them, seal it up again with Sellotape, put it in that sealed plastic bag and freeze for 48 hours and it will be fine to use.  If you're really worried put it in the freezer in the plastic bag and leave it there until your need to use it as that will keep it fresher than being on the shelf.

By now, if you've been shut in for a week or so you might have some bread going stale and some drying our cheese in the fridge so here's a recipe I love which is nice hot from the oven with veg and also cold with salad (or just on it's own)

Cheese Pudding  4 medium helpings

1/2 pint milk or milk and water
1 egg
4 oz grated cheese
1/2 pint breadcrumbs (fresh ones not the dry yellow coating ones)
salt and pepper
1 teaspoon English mustard (either powder or made)
pinch of cayenne pepper if you have it (not crucial

Beat the egg and milk together and stir in all the other ingredients. Pour into an ovenproof dish and set aside for 30 minutes for the breadcrumbs to soak. Cook in a preheated oven 160degFan/180degC/gas mk 5 until browned and set.

If I have leftover mash we quite like it made into pyramid shaped mounds on a baking sheet, scored with a fork to roughen the surface, sprayed with oil spray and then baked in a brusque oven until the ridges become crisp and roasted with brown edges (like the top of a shepherds pie.  With a bowl of home made soup they make a nice filling lunch.

joedenise

Another yes from me too Mrs LW.  We virtually had a veggie diet when I was growing up as dad had an allotment but unfortunately I haven't got that many vegetables apart from a few frozen ones but do have a reasonable store cupboard.

basketcase

Many thanks, Mrs LW.  Do you sieve out the beasties or leave them in for extra protein?!

That cheese pudding sounds yummy.  Another vote for more recipes, please...

[Deleted User]

They are usually tiny little black moving specks like mini thrips and do you no harm if you eat them.  I'm not sure many of us own a sieve fine enough to separate them from the flour.  I've inadvertantly used flour in baking before I've realised they were in it and I'm still here with no ill effects.

[Deleted User]

I'll try to post a recipe a day and vary the type of dish but all will be very frugal, very thrifty and so far in my experience pretty tasty too!

[Deleted User]

Wartime Barm Loaf   makes a 1lb loaf

8oz S/R flour
pinch of salt
4oz dried fruit (any)
1/4 pint milk 2 rounded tablespoons orange marmalade
2 level tablespoons golden syrup/honey

Preheat oven to 160deg Fan/180deg C/ gas mk 4/ 350deg F

grease  and line the bottom f a 1lb loaf tin.  Place the flour salt and fruit in a bowl.  Mix the milk with the marmalade and golden syrup/honey.  Pour into the dry mixture and mix lightly together.  Bake in the centre of the preheated oven for 40 minutes.  Cool 5 minutes in the tin then turn out and cool on a wire rack and brush the top of the cake with a little golden syrup/honey.