Wartime recipes, substitutions and other related austerity hints

Brambling

Pyxis there are all loads of basmati rice puddling recipes out there on google but i imagine the texture would be difference.  If the pears are hard can you poach them they would work with the rice puddling or eaten separately

Pyxis

Brambling said:

Pyxis there are all loads of basmati rice puddling recipes out there on google but i imagine the texture would be difference.  If the pears are hard can you poach them they would work with the rice puddling or eaten separately

Oh, ok! I’ve never made rice pudding before. I don’t mind the texture being different.
I’ll have a google.
Finding useful recipes can be a pain because of slow page loading and tons of adverts! 

[Deleted User]

I think you could make a very nice if slightly exotic tasting rice pudding with basmati rice and make a Pear Conde.

3oz rice
1 1/2 pints milk 3 level tablespoons sugar
thinly pared rind of 1 lemon
3 egg yolks

wash the rice and drain well then put into a heavy based saucepan with the milk, sugar and lemon rind, mix well, bring slowly to the simmer and cook very gently for 45 minutes until thick and creamy.  Discard the lemon rind.  Stir in the beaten egg yolks and reheat for a short time but DO NOT BOIL! Divide rice between 4 sundae glasses/bowls and leave to get cold.

Topping 1 tin pears (or other fruit like peached, apricots etc) drained and juices reserved
8 tablespoons redcurrant jelly
1 tablespoon pear juice
lemon juice

Put the pears cut side down on top of the set rice.  Heat the redcurrant jelly with the tablespoon of juice and the lemon juice stirring until smooth nd slightly thickened, pour over the pears and leave to chill in the fridge.

Enjoy xxx.

-taff

Pyxis said:

Finding useful recipes can be a pain because of slow page loading and tons of adverts! 

Get yourself an ad bloker. I use AdBlock Plus. There's a version for every browser and works on tablets.

skogar

Well today I tried making the hot cross buns. Seeing as we re supposed to be staying at home it seemed a good excuse and chocolate crispy nests with a mini egg on. A selection was delivered to my parents by pushbike this afternoon with a small easter egg each. Hot cross buns were time consuming but as most of the time is waiting for things to rise not taxing. Usually at Easter I am away or doing things so it was quite nice to have time to try the hot cross bun making. Tea was a chicken and mushroom risotto as we got a chicken yesterday which has been jointed and put in the freezer. The carcass was used for stock and the stock and pickings with mushrooms that need using were used for  the risotto.

Pyxis

I decided to give away most of the carrots as, guess what?,  more are coming next week! 😁

Also, I over-estimated how much space I had in my freezer, and I can’t fit in the spinach and mushroom pancakes that I ordered as treat meals, so they will all have to be kept in the fridge and eaten up. Two down, four to go, so I couldn’t face fiddling with carrots!

Serves me right for not checking the freezer first, but at least my lovely hairdresser got some fresh carrots gratis! I threw in some potatoes as well, because more of those are coming next week, too!

Siebrie

Carrots keep very well in an old icecream box with a piece of folded kitchen towel at the bottom. Make sure the lid is secure and tight, and keep the box in the fridge, and the carrots will keep for at least 6 weeks.

Mrs_Salad_Dodger

Thought I might revive this as an antidote to the current situation 😉 It is a quite cheerful thread with nice reminiscences & wartime recipes.
The lack of eggs brought back a memory of a great grandmother living in the mountains of Italy. She used to do the pin hole in the shell  & then suck out the contents. No cooking 😆  

See you later

MrsSD

PipneyJane

Mrs_Salad_Dodger said:

Thought I might revive this as an antidote to the current situation 😉 It is a quite cheerful thread with nice reminiscences & wartime recipes.
The lack of eggs brought back a memory of a great grandmother living in the mountains of Italy. She used to do the pin hole in the shell  & then suck out the contents. No cooking 😆  

See you later

MrsSD

Thanks @Mrs_Salad_Dodger.  Even though I have to  admit that I can’t think of anything worse than raw egg, I can just visualise a cheeky Italian Nonna sucking them out of their shells.  (Raw egg yolk and I don’t get along - it triggers my IBS.)

- Pip

Primrose

I,ve been reminded of a trick for using up mashed potatoes.
Soak a small handful of sage & onion stuffing and mix in with the mashed potatoes, using a tiny drop of oil if necessary to bind everything together.  Pat Into small flat Rissoles and fry in a frying pan until crispy brown on each side.