As I read a book on war-time recipes, I decided to think of some that will go in my recipe book.
I want different sections, with things that were most eaten during the war. I think that including a Soup, Stews, Fish, Meat, Vegetable and Pudding section would be appropriate, and with two recipes for each section.
Here are some recipes that I have made:
Soup:
Butternut Squash and Swede
2 butternut squash
2 swede
4 cups water or vegetable stock
1 cup of milk
serves four
time: 30mins
peel and chop the squash and swede into small chunks
put them into a saucepan with the water/vegetable stock and cook for 20 minutes
when soft enough, run them through a sieve and add a cupful of milk
put the soup back in the saucepan and bring to the boil
season with salt and pepper and serve
Pumpkin
1 pumpkin
1 onion
2 rosemary sprigs
3 cups water or vegetable stock
1 cup of cream (optional)
serves six
time: 25 mins
peel, deseed and chop the pumpkin into small chunks
chop the onion into small chunks
add both to the saucepan, cover and cook for 8-10 minutes, occasionally stirring until it is soft
pour the water or vegetable stock and rosemary into the pan
run it through a sieve until thick and smooth
add a cupful of cream if you have any, and bring to the boil
season with salt and pepper and serve
Stew:
Rabbit Stew
2 young rabbits
2 sprigs of thyme
1 onion
1/2 oz butter
water or vegetable stock
2 bay leaves
3 carrots
3 tbsp flour
serves: 5
time: 2 hours 20 mins
joint rabbit into 8 pieces
cover joints in flour, thyme, salt and pepper
melt butter in a frying pan and fry the rabbit pieces
add the onion into the pan after a few minutes
once golden-brown, put them both into a casserole dish
add the vegetable stock or water into the dish with the bayleaves
stir with a wooden spoon and cook in oven for 45 mins
then add the carrots and turn over the rabbit pieces and continue to cook for 1 hour 30 mins
check that the rabbit is cooked by poking a knife in and see if it slides in easily and if the meat is falling of the bone
if it isn't continue to cook for half an hour until it is cooked
then simmer the casserole on the hob for 5 minutes until the liquid thickens
season with salt and pepper and serve
Vegetable Stew
2 potato
3 carrots
1 leek
water or vegetable stock
herbs such as bay leaf, basil, parsley or sage
serves: 5
time: 1 hour and 10 minutes
wash, peel and slice all vegetables
put them in a casserole dish, and fill with water or stock til vegetables are covered
add salt and pepper, and herbs
cover with lid and simmer for an hour
check vegetables are soft and serve
you can use any vegetables for this recipe
Fish:
Fishcakes
3 fillets of cod
6 potatoes
1 egg
sage
half cupful of milk
flour
makes 12
time: 50 mins
chop fish up into small pieces, add to saucepan and boil for 30 mins
peel and chop potatoes, add to seperate saucepan and boil for 3o mins
drain both the fish and the potatoes
mash the potatoes with milk, and add plenty of sage
sprinkle some flour on the surface
beat an egg and start to mix the fish and the potato together using the egg to bind it together
mould the mixture into little fishcakes, covering both sides in flour, and make sure you use more fish than potato
either fry these immediately, or freeze
Fish Pudding
2 cod fillets
1 tbsp salt
1 1/2 cupful of heavy cream
3 egg whites
serves 5
time: 1 hour and 15 mins
wash the fish and remove the skin and bones
chop the fish into small pieces and sprinkle with salt
beat the egg whites together with the cream
add the fish and mix well
pour into a mold and then transfer into a casserole dish with hot water in it
cover and bake for one hour in the oven
Meat:
Shepherd's Pie
3 potatoes
3 carrots
1lb mince meat
1 onion
tomato puree
cheese
serves: 4
time: 1 hour
peel and chop potatoes, put into a saucepan, cover the lid and boil for 30 mins until soft
peel and slice carrots, put them into a saucepan, cover the lid and boil for 30 mins until soft
put mince meat and onions into a saucepan, and cook until brown
add tomate puree to mince meat then put the mince meat, onions and carrots into a casserole dish
mash the potato, and spread it on top in the casserole dish, and grate the cheese on top
bake in oven for 20 mins and serve
Beef Pot-Roast
1kg beef (clod, chuck or topside)
3 onions
4 carrots
3 sticks of celery
1/2 swede
1 bay leaf
1 sprig of thyme
1 tbsp beef fat
serves 6
time: 3 hours 15 mins
melt beef fat in a stewpan then add meat and cook until brown all over
add a teacupful of hot water, bay leaf and thyme
surround the meat with carrots, onions, celery and swede in the pan
cover with lid and cook on a low heat for three hours
season with salt and pepper and serve
Pudding:
British Fruit Pie
1 cupful raspberries
1 cupful blackberries
1 cupful blueberries
milk
sugar
double 9 inch pie short crust pastry
serves 8
time: 1 hour
wash and drain the berries and mix in a bowl
spread crust on bottom of a pie dish
pour the berries into the crust
add sugar to taste and stir
place top crust over the filling and paint with milk
bake in the oven for 45 minutes
you can use any fruit which can be grown in your garden such as rhubarb, strawberries, apple, cherries, pear, redcurrants or plums
Rice Pudding
4oz pudding rice
1pt milk
14oz evaporated milk
1oz caster sugar
1 whole nutmeg
serves 6
time: 2 hours 10 mins
mix the whole milk and evaporated milk together
put the rice and sugar into an ovenproof dish
pour in the milk, and stir well together
grate the nutmeg over the top
put in the oven for 30 minutes, stir, then cook for a further 30 mins and stir again
then put back in the oven to bake for an hour and serve
I would also need a front cover, contents and a back cover.
You can find the sources for my recipes here on my context blog.
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