recipes

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Potato and Lentil Curry

I based this recipe on an authentic carrot curry recipe (which wasn’t very inspiring) which I have already re-created on my blog. This version however is totally awesome and I enjoyed a large plateful last night served with fresh broccoli and I have the same packed for my lunch today at work!
Lentils became popular in the UK the US and Canada during WWII and they are an excellent source of protein and fibre and are a very filling addition to soups and stews

Potato and Lentil Curry (serves 2-4)

  • 4 medium potatoes
  • handful of sliced mushrooms
  • 1 onion
  • 1 carrot diced small
  • 1/2 cup dry lentils
  • milk (or almond milk for vegans- coconut milk would be wonderful in a modern adaption)
  • curry powder to taste (or turmeric, cumin and chilli powder)
  • 1/2 cup of finely chopped canned tomatoes
  • salt and pepper
  • thyme
  • parsley
  • tablespoon of sweet chutney or raw sugar to add some sweetness

Method

  1. Dice washed potatoes (no need to peel), chop onion and mushrooms
  2. Put some margarine or butter in a pan (vegans can use vegan spread)
  3. Heat and add above ingredients and lightly saute
  4. Add a cup of milk (or half milk and half water), lentils, chopped canned tomatoes and mix well
  5. Add curry powder (or turmeric, cumin and chilli powder), salt and pepper, thyme, parsley and your sweet chutney.
  6. Mix well again and turn down to a low/medium heat and cook until sauce thickens and potatoes are tender to eat (about 20 minutes)
  7. Add more water or milk if you need too
  8. Add more spices etc to your own taste
I served mine with some lightly cooked fresh broccoli but you can serve with rice or anything you wish.
Serves 2-4 people
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Eggless Fruit Cake

I made meatloaf last week and it looked like fruitcake… Yesterday I made fruitcake and it looked like meatloaf! Go figure!

Despite it looking like meatloaf this was an excellent 1940s recipe… moist and tasty and comforting and more-ish! Didn’t taste like meatloaf at all, just tasted like Autumn with a bit of Christmas thrown in for good measure!

It was a HIT with all the family.. I did eat 4 slices yesterday and two today and  yesterday it fed the girls and one visitor for dinner and still enough for their dessert today…. I think the 1940s family would have made sure it lasted a little longer!

Eggless Fruit Cake

  • 10 oz self raising flour (or plain flour with 3 teaspoons of baking powder added)
  • 1 teaspoon of mixed/all spice
  • 1 level teaspoon of bicarbonate of soda
  • pinch salt
  • 1/2 pint of well strained tea
  • 3 oz margarine
  • 3 oz sugar
  • 3 oz dried fruit
Grease and flour a 7 inch cake tin or a large loaf tin
Sift the flour, salt, bicarbonate of soda, baking powder and spice together into a bowl
Pour the tea into a saucepan and add the sugar, margarine and dried fruit
Heat until the fat and sugar melt and simmer for 2-3 minutes, stirring
Set aside to cool a little
Pour over flour mixture and beat well and spoon into cake tin
Bake in the centre of oven at 180 C for about an hour
Remove and leave to cool for a while before removing from tin
The texture of mine was rather like a tea bread… totally lovely by itself or served sliced and buttered if you wish
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Uncooked chocolate cake

This is a recipe from “We’ll Eat Again” by Marguerite Patten OBE and it was something children could make themselves if they were old enough to melt the margarine in a saucepan.. it tastes nice and chocolately and could be topped by chocolate icing once it has stood for a few hours to cool and harden. It really isn’t like cake but more like squares and this is how I served mine… not bad at all!

Ingredients

  • 2oz margarine
  • 2oz sugar
  • 2 tablespoons of golden syrup or corn syrup (3 tablespoons if using North American measures)
  • 2 oz cocoa
  • 6 oz crispy breadcrumbs
  • few drops of vanilla essence

Method

Put the margarine, syrup and sugar in a pan and melt gently over a low heat until the margarine is fully dissolved. Mix well
Remove from heat and add the vanilla essence and the cocoa and mix thoroughly
Pour in breadcrumbs and mix until all coated with the mixture
Press down into 7 inch square greased tin.
Place somewhere cool for at least a few hours until firm
A topping can be added such as chocolate icing
Once set cut into squares
Makes 16 squares
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Mock cream recipe 2

There is no way to get away from the slightly gritty texture of mock cream recipes if you use granulated sugar it BUT as confectioners (icing) sugar was not really being produced alternatives had to be thought of for those special treats and occasions that warranted a little decadence from limited rations…

Today I treated my Hobbits to split scones topped with mock cream and sliced strawberries….Em Hobbit even licked the bowl !

Here is the recipe I used- it tasted pretty good!

Mock cream recipe 2.

  • 125 grams margarine or butter
  • 4 tablespoons of castor or fine granulated sugar (6 tablespoons in Canada or USA)
  • a little water if using butter
  • 1 teaspoon of vanilla extract

Method

Mix margarine and sugar together well and whip for 5 minutes until white and fluffy.
Add a teaspoon of vanilla essence and a little water if needed (if using butter)
Dollop on scones or spread inside a cake.