Wartime recipes, substitutions and other related austerity hints

ailz95

Pyxis said:

I’ve got more coming in my veg box this week, so frying it might be, albeit shallow frying!

(chomp chomp chew chomp)

I roasted a couple of whole carrots - whilst roasting other veg - they are really nice cold.  Sweet but crunchy.

Pyxis

I’ve eaten more apples in the last three weeks than in the whole of last year! 😂😂

That record will soon be topped by carrots! 
I did use to order carrots before this, but not every week! 😂

I’ll try the carrot crisps (with oil this time) recipe, and the halwa. 

I’ll try the cinnamon apple crisps recipe, as I like cinnamon.

Haven’t decided what to do with the pears yet. They are softening up a bit at last! They’ll probably go down the ‘cinnamon crisp’ route too.

[Deleted User]

Beautiful day again, we've just got back from our footpath and lanes walk and I found the very first open bluebell on the verge in a sunny spot, such a lovely blue, made me happy!

Some vegetable based dishes today to allow you to still have nice and tasty things to eat on days when there is no meat 

Carrot Pie

4 large carrots, cooked and sliced while still hot.
1pint milk
1/2 pint of fresh breadcrumbs seasoned with salt and pepper
4oz grated cheese
1 egg

Put hot carrots into a well greased ovenproof dish. Bring the milk to the boil on the hob, remove from the heat then stir in the breadcrumbs and cheese, whisk in the beaten egg and pour over the carrots.  Cook 30 minutes in a moderate oven until golden on top.


Eggs Parmentier


4 large potatoes baked in the oven
8 eggs
made well seasoned white sauce
grated cheese and fresh breadcrumbs mixed
a little butter

Cook the potatoes until done, cut in half and scoop out 2/3 of the insides. (use for another dish).  Poach the eggs.
Put a tablespoon of white sauce in the bottom of the potato shell, top with a poached egg and then another tablespoon of sauce.  Sprinkle with the cheese and breadcrumb mix, dot with butter and brown in a hot oven until golden and crispy on top.

Wartime bean roast

2 tins of baked beans in tomato sauce
8oz grated cheese
seasoning
enough fresh breadcrumbs to enable you to shape into a roll

Mix all together, shape into a roll and put into an ovenproof dish and brushing over occasionally with melted butter cook for half an hour or so in a medium oven until golden.  Serve with a tomato sauce.

ToastLady

Thanks for all the recipes MrsLW. 
Regarding surplus of carrots, pears, apples etc. You can make a chutney. I made a pear and ginger chutney a couple of weeks ago, and had loads of carrots, so diced a few up and put them in too. It's absolutely gorgeous. Amazing what weird combinations work together. 

skogar

Those eggs in the potatoes sound delicious Mrs LW.

[Deleted User]

Today I've looked out some 'corned beef' based recipes.  I know it's not to everyone's taste but as a store cupboard stalwart it's very handy to have around and was in wartime a required percentage of the meat ration each week and some pretty tasty recipes were developed to use it up.  Did you know you could even just take the whole piece of corned beef out of the tin, sprinkle it with some herbs and roast it in the oven to make a meal? I've done it and it's pretty darned good!


Corned beef and horseradish roll

8oz ready made puff pastry
1 12oz can of corned beef
1 tablespoon creamed horseradish/horseradish relish
beaten egg to brush

Roll pastry to an oblong, chop corned beef and mix with horseradish.  Stand in a line down the centre of the pastry and wrap pastry round the filling (like a sausage roll), brush with beaten egg.  Put on a damp baking tray and bake in a hot oven for 20 minutes then reduce heat of oven to moderate for 15 minutes.

Corned beef and pickle turnovers
12oz shortcrust pastry
7oz corned beef
2 tablespoons pickle/chutney
1 teaspoon made mustard
beaten egg or milk for brushing.

Cut pastry into 4 equal pieces and roll out to squares.  Mix corned   beef (diced) with pickle and mustard.  Put equal amounts on the centres of the four squares, dampen edges of pastry and fold one edge to the other to make a triangle shape and press down with a fork. Brush with egg or milk and bake towards the top of a hot oven for 25 minutes until golden.

Corned beef 'Alaska'

12oz can corned beef
1 tablespoon tomato ketchup
mashed potato

Stand the whole corned beef piece on an ovenproof plate and spread with the ketchup, cover the corned beef with a good layer of mashed potato and 'ridge' with the prongs of a fork, dot with butter and bake towards the top of a hot oven for 30 minutes until crisp and brown.

Corned Beef Hash

1 large onion chopped
2 carrots peeled and sliced
2 large potatoes cut into cubes
1oz margarine
1/2 oz flour
1/2 pint beef stock
salt and pepper
12oz tin corned beef

Melt margarine in a heavy based pan and gently fry the onion, carrot and potato until lightly browned and softening.  Add in flour and fry for a couple of minutes over a gentle heat stirring all the time to stop it burning.  Add the stock gradually, stirring until thickened and smooth, then simmer for a few minutes until the vegetables are tender.  Season to taste with salt and pepper.  Cut the corned beef into cubes and add it to the pan a few minutes before serving.


Corned beef and vegetable Pie


2lbs potatoes
1 leek
1oz margarine
milk
salt and pepper
1/2lb carrots
1 onion
1/4 of a cabbage
8oz corned beef
1level tablespoon flour
1 level tablespoon gravy granules/ gravy powder
1 - 2 oz grated cheese

Peel potatoes and clean leek, cook together until done and mash with the margarine and milk.  
Peel and slice the carrots and onion and cook in a saucepan with just enough water to cover them, shred the cabbage and add to the carrots and onion 10 minutes into cooking them.  When the veg are cooked drain them but reserve the cooking liquid.  Put veg into a deep pie dish along with the cubed corned beef and season well with salt and pepper.  Using 3/4pint of the cooking liquid reserved (make up with water if not enough) blend into the flour and gravy powder/granules and bring to the boil in a saucepan stirring until thickened and smooth. Add about 3/4 of the gravy to the meat and veg in the pie dish then cover the top of the pie dish with a deep layer of mashed potato and leek and 'ridge' with a fork.  Cook in a moderate oven for 25 minutes then remove from oven and sprinkle with grated cheese and replace in oven for further 15 -20 minutes until golden  Serve with the remaining gravy.

On days when you haven't been able to source fresh meat these will feed a family well and not cost you a fortune either xxx.

ailz95

Living with my MIL - who was a driver in the war - we have rain butts, with covers, at the bottom of all the run off drainpipes, to collect rainwater.  We use this to water houseplants and the garden.  We also use it for unblocking toilets - we're on a septic tank or cess pit (I've never looked at it) and it backs up very quickly and so we throw extra water down regularly.

skogar

Mrs LW,

I can't think about corned beef without thinking of corned beef slice - essential part of any self respecting buffet in county Durham when I lived there. This looks like a similar thing.

https://www.bbcgoodfood.com/user/3417511/recipe/corned-beef-and-potato-pie

Made in a big tray - I always wanted one of the bits at the edge as there was more pastry, yum yum.

When I lived in Huddersfield it was corned beef hash also yum yum so that definitely brought back memories too.

[Deleted User]

Tomorrow I'll either find some fish based recipes of some sausage/sausage meat based recipes to post as I suspect most of us will have some kind of sea creature or sausage lurking in the freezers.


Is there anything you'd LIKE recipes to use? if so I'll happily go through what I have by way of resource books and see if I can find recipes to use up the things we bought that seemed such a good idea at the time and then...…….stare hopefully at you every time you open the cupboard door! xxx.

Pyxis

Yesterday I had a bit of a trawl through a couple of cupboards, and pulled out things that were at or close to their BB date, plus some rice and some baked beans that were past their dates, but will still get eaten!

So today, I had some spring greens that needed eating up in anticipation of tomorrow’s new veg box delivery, so I chopped a load of garlic, and sautéed it with some out of date pumpkin and sunflower seeds, chopped up the greens and bunged that in the pan, added pepper, ground  turmeric and ground coriander and crumbled in a veg stock cube also nearing its BB date.
Right at the end I threw in two tablespoons of chia seeds for protein, and then ate it all and it was nice!
This morning I had a tin of tomato and basil soup near its date, with some bread that was just starting to harden up! That was nice too!

The compost heap was happy because it had the manky stalk ends and the garlic skins!


Now, Mrs. L, I have a lot of basmati rice that needs to be eaten, plus those pears, and some spare milk now, so could I make some sort of pear rice pudding? I know basmati rice isn’t pudding rice, but I would like to use it, if poss.
What do you think?