Month: August 2009

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Meaty Gravy Recipe

This recipe is my own – if I was a 1940s housewife (and had a fridge) I would make up a big pot of ‘Meaty Gravy’ to use as a base for several different recipes or just to have a couple of spoonfuls over mash & veg. It is quite delicious (when you are hungry like me!)..

I used two weeks worth of mince meat rations in this recipe…

I used two weeks worth of mince meat rations (about 1 lb of mince) in this recipe and there should be enough ‘Meaty Gravy’ to use as a pour over addition for 8 meals. Unlike the 1940’s housewife, I am blessed with a freezer so I have portioned it up and frozen it…so I don’t eat it all!

Meaty Gravy

  • 1 lb mince beef
  • cornstarch
  • water
  • thyme
  • salt & pepper
  • old ripe tomatoes (optional)
  • oxo cubes or marmite

Method

Brown mince in pan

Add water (around 600ml) and stir

Add 1 to 2 oxo cubes to your own taste (or marmite) and stir

Add a couple of pinches of dried thyme

Throw in some chopped ripe tomatoes (if you have any that need using up)

Mix up a tablespoon of cornstarch with a little water and pour some into the pan and stir, add more if necessary until thickened.

Continue stirring and cooking on medium/low for around 20 minutes or so

Add salt & pepper as needed

Finally: remove from heat and leave to cool. Should make 8 portions to freeze. This gravy can be used as a base for other dishes like curry where you can add curry powder etc. Personally I prefer a couple of spoons poured over a vegetable dish or mashed potatoes!

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Halfway through week 1..

It’s been an exciting week for me (in a geeky sort of historical foody way)..

The biggest challenge was on Friday after work. I had promised a chinese takeaway to the children and had to drive with the wonderfully smelling chinese cuisine wafting up my nostrils on the 30 minute journey home. 

Have eaten well so far this week- a little hungry inbetween meals sometimes but that is understandable seeing as I usually eat all day!

I wonder what the scales will show on Wednesday morning for end of week 1 weigh in?

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Wartime Dripping is Yummy

So OK I hear you saying…..gross!!!!

But I can tell you something, after a few weeks on rations, when you realize just how little fat is in your diet from cheese & butter (rationed) and of course no longer able to consume potato chips or high fat snacks, dripping soon becomes a tasty and desirable addition to your diet..

A little dripping mixed in with those boiled veggies or a blob smeared and melted into your baked potato livens up those blander dinners at the end of the week when rations are running low.

How to collect dripping

  • Bacon dripping is the best
  • Fry bacon in pan until slightly crisp
  • Remove bacon
  • Pour left over fat into heatproof bowl (strain if you wish)
  • Place somewhere cool like in your fridge where it will harden
  • Use like butter for cooking or smearing on hot foods

I know it doesn’t seem possible that you can have dripping in your diet and lose weight but it’s true!

C xx

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Return to the 1940s- Wartime Loaf

1940sbreadloaf

Here is the 1st of 100 recipes which will be recreated and photographed over the year of my blog…

Nothing Fancy Wartime Loaf

* 600 ml (1 pint) of warm water
* 5 teaspoons of quick rise yeast
* couple pinches of sugar
* 2 lb of wholewheat (wholemeal) flour
* 1.5 teaspoons salt
* 1 tablespoon rolled oats (for top)
* spoonful or butter or margarine (or a drizzle of vegetable oil)

Method

Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Add fat (or drizzle in vegetable oil)
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
PLace in oven at 180 0C for around 30-40 mins (depending on the size of the loaf)
Remove from oven
Cool for at least 15 minutes before cutting

PS Note that the original recipe called for old fashioned yeast but I replaced with quick rise yeast (it simply is very hard to get hold of those little squares of yeast that would have been used)

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Return to the 1940’s – Day 1 (Weigh in and photos)

Return to the 1940’s – Day 1 (August 5, 2009)

 First weigh in – First photos

Taken the other day at the boat festival – the chair was very brave putting up with my bottom!

 

 Start Weight = 315 lbs ( 22 st 7 lbs )

 Three years ago I attempted to live on WWII wartime rations for one year in the hope that I’d lose a substantial amount of weight and become a healthier person. This wasn’t the ONLY reason- it just so happens that this is one of those periods of time, domestically, that intrigues me… I managed to stick to rationing for 4 months (100%) and lost 57lbs…

Life has changed for me.. In January 2009 my life changed and now it’s just the children and I at home together. I feel a great responsibility towards my family now, I feel that by remaining fat I am shortening the quality time I have left to see my children and something needs to be done about it…

I have so missed living on the 1940’s diet so have decided to return to it and attempt, finally, to remove the 150 lbs accumulated since the birth of my first daughter in 1989. But this time it’s not just about losing weight and I’ll explain as the blog progresses.

Thank you

Carolyn Ekins (Hyland)