Wartime recipes, substitutions and other related austerity hints

[Deleted User]

Something savoury today which will tickle the taste buds of those of us missing chips!

Potato Floddies   serves 2

2 reasonable sized potatoes, skin on and washed
1oz grated cheese
salt to taste
a little flour (any kind)
1 tablespoon chopped fresh parsley or 1 teaspoon dried or 1/2 teaspoon mixed herbs
oil/fat to fry

grate the potatoes on the biggest hole of your grater into a bowl, add the cheese, salt and herbs and stir in sufficient flour to absorb the liquid and make a sort of dough (loose as it contains the potato).  Heat the fat/oil in a heavy based frying pan and spread the potato mixture out evenly. fry over a relatively gentle heat until the bottom is crisping and golden brown.  Put a plate over the frying pan and turn upside down to empty the floddie out and slide back into the pan with the uncooked side downwards.  Cook the second side as the first.  This is like a rosti and is very filling, we like ours with brown sauce, it makes a very sustaining breakfast.

You can use the cooked floddie to be the base of a pizza with some tomatoes and cheese on top finished under the grill too.

Savoury Baked Rice 

1 small onion
2oz rice
salt and pepper
a little made mustard
1 pint milk or milk and water
2 to 3oz grated cheese
1 egg (optional)
oil/fat to cook onion

peel and chop the onion and fry lightly. Wash the rice and put in a greased ovenproof dish with the onion, salt, pepper and mustard.  Pour in the liquid and cook in a moderate oven 350deg F (look up modern cooker temperatures) for around 2 hours stirring once or twice during cooking.  Remove from the oven and stir in the grated cheese and egg if using.  Return to the oven and cook until set and browned on top.

This is in effect a savoury rice pudding but it's a rib sticker and uses store cupboard rice to make a main meal.

Keep on keeping on folks, it's all we can do but if we do it with a smile it won't feel quite as grim! xxx.

Chrystal

Love the recipes and this
Keep on keeping on folks, it's all we can do but if we do it with a smile it won't feel quite as grim! xxx.

Thank you!  X

herlig

Potato Peel Soup -- Hugh Fernley Whittingstall

INGREDIENTS
20g butter or oil

1 bay leaf

Salt and black pepper

500ml vegetable stock

1 large or 2 medium onions, diced

500ml whole milk

2 tbsp finely chopped parsley leaves (optional)

INSTRUCTIONS

Heat the butter or oil in a medium saucepan over a medium-low heat and add the onions, bay leaf and a good pinch of salt. Sauté gently, until the onions are soft but haven’t taken on much colour, about 10 minutes.

Add the potato peelings and give everything a very good stir for a minute.

Pour in the milk and stock, season well with salt and pepper and bring to the boil. Reduce the heat and simmer gently until the peels are very tender – another 10 minutes or so.

Remove from the heat and cool slightly, then purée in a food processer until smoothe.

Return the soup to the pan and reheat gently. Season well with salt and pepper and stir in the chopped parsley, if using.

Primrose

That sounds a real "poverty" version but it's surprising what you can produce with a few good seasonings.  When I use potatoes in soup I don,t bother to peel them, just give the skins a good scrub first 

Mrs_Salad_Dodger

Popping in to ask what do you use to scrub potatoes? Thank you

MrsPorridge

A nail brush specially for that purpose - to scrub the spuds.

Mrs_Salad_Dodger

thank you MrsPorridge 👏 

[Deleted User]

Morning all, a couple of sausage based recipes today 
 
Country Sausage Salad   serves 4

4 cooked sausages
1 lb cooked potatoes diced up
1 tablespoon finely chopped onion
chopped parsley
lettuce leaves/spinach leaves/chopped coleslaw cabbage/watercress, really any greens that are nice raw.
Salad dressing or mayonnaise

Line a bowl with the washed salad leaves, be free to use anything you have available, slice the cooked sausages into rounds as thinly as you can and mix them with the potato and onion and dress with the salad dressing of choice.  Tip on top of the greens and garnish with chopped parsley for a little extra goodness.

Gloucester Pie   serves 4

4 cooked sausages
1 tablespoon chopped parsle2 tablespoons brown sauce/tomato ketchup/ chutney
1/8th pint of meat stock (can be beef, chicken, ham etc any will do)
1 teaspoon made mustard (any type)
1 onion (sliced and fried until soft)
mashed potatoes to cover

Slice the sausages into rings and mix with the parsley, sauce of choice, mustard and stock.  Arrange in an ovenproof dish in layers with the onion.  Cover with a good topping of mashed potato and cook in a hot oven 180deg Fan/200 deg C/gas mk 7/450degF until the potato is golden brown.  Serve with whatever veg you have.

Brambling

Any recipes for homity pie in your books Mrs LW ?

[Deleted User]

I'll check and see if not it's a Cranks recipe and you might find it online?