Mince-in-the-Hole – Recipe No. 146

1940sminceinhole

Another recipe from ‘Eating for Victory’. I LOVE this book because it literally is a made out of the scans of ACTUAL Ministry of Food leaflets bound together in a hardback book.

This recipe is for ‘Mince-in-the-Hole’ and was a way to use up bits of leftover meats which were minced up and formed into balls, roasted in the baking pan then the batter was added and baked until cooked.

Being a veggie I used Quorn mince but had problems forming it into balls that would stick together even with the addition of some sticky tomato chutney and a little bit of margarine. Nevertheless I was able to mound the mixture up sufficiently in the baking pan to make a fairly good attempt at it. It tasted very nice and I ate two portions with peas, carrots and gravy!

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eatingforvictory
CLICK HERE to look at this book on Amazon!

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Chocolate Oat Cakes No 97

These are excellent biscuits/cookies for children. As cookies go they are low in fat, relatively low in sugar and have lots of rolled oats in them. My grown up kids all enjoyed them, and the dog… and as I share this recipe with you, I’m enjoying my second one and thinking I should wrap them up and stick them in the freezer before I eat the 25 that are left.

I like recipes that are easy peasy, quick and tasty and utilize ingredients most of us would find in our kitchen cupboards at anytime. This one fulfills that criteria..

Chocolate Oat Cakes

  • 2 oz (56g) margarine
  • 2 oz (56g) sugar
  • 8 oz (225g) self-raising flour (if using plain add 2 teaspoons of baking powder)
  • 1 breakfast cup (95g) of rolled oats
  • pinch salt
  • 1.5 oz (42g) of cocoa powder
  • milk and water

Method

  1. Rub the margarine into the flour
  2. Add the rolled oats, sugar, pinch of salt and cocoa powder
  3. Mix well and add a little milk and water to moisten and stick the mixture together
  4. Roll into balls and press down until very thin with the back of a fork or alternatively roll out until thin, cut into rounds and prick all over with a fork
  5. Bake in an oven at 190C (380F) for about 15 minutes until golden brown.
  6. Sprinkle with sugar and cool on a wire rack

Makes 30

Cheese, tomato and potato loaf/pie – No 77

This was nice today for my dinner. I served it on a bed of spinach as I love my greens! I used the leftover cheese sauce I made last week and being vegan I used a dairy free cheese..

Cheese, tomato and potato loaf

  • 1 lb (450g) cooked new potatoes
  • 12 oz (350g) tomatoes
  • Cheese sauce (click here for recipe)
  • A little grated cheese (Daiya is a great vegan alternative here in Canada as it melts and tastes good!)

Method

  1. Cut potatoes into slices about 1/4 inch thick
  2. Cut the tomatoes into slightly thicker slices
  3. Grease a 2lb loaf tin or an deep pie dish
  4. Pre-heat oven to 180c (350F)
  5. Arrange a third of the potatoes in a neat layer in the dish and cover with some of the cheese sauce and then half the tomatoes
  6. Put in half the remaining potatoes with the rest of the sauce and tomatoes and finally cover with the rest of the potato slices
  7. Season, add onion slices, dried herbs and a little grated cheese
  8. Cover and cook for 45 minutes
  9. Uncover and cook for 15 minutes until brownedServes 4

My favourite wartime recipes revisited- pt 1

I’ve had lots of recent comments left or sent regarding the wartime recipes so far re-created during the 1940s Experiment. Many people have expressed delight in finding out that wartime food was actually rather yummy! Here are some of my favourite ones I have re-created to date

 
Wartime Vegetable Turnovers: I am not sure whether there was a typo in the cook book for this one- it said serves 4 so I made 4 veggie turnovers out of the ingredients …they were each the size of 1/2 a dinner plate! BUT if Marguerite Patten tells me it feeds 4 then I will eat a whole one… click for recipe 
Wartime Pumpkin Soup: ALWAYS make pumpkin soup with the smaller, non carving variety! I had stocked up on some honey crisp apples (for pies) and some sugar pie pumpkins and butternut squash for soups from www.indiangardenfarms.ca  The pumpkin soup I made today nearly stopped me following through with our thanksgiving meal it was so delicious.. click for recipe
Glory Buns: This is a recipe for simple currant spiced buns that turned out so absolutely tasty and yummy and easy to make that I simply called them GLORIOUS.. They are not only economical but taste sooo good! …click for recipe
C xxxx

Curried Carrots

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When I saw the word CURRY leap out at me from a small book I was reading called ‘Ration Book Cookery’ I got all excited…

Curry is one of my favourite dishes, usually devoured by myself, laden with meat and cream, fresh veggies/spices or a mixture of dried ones, added carefully until the desired taste is achieved, and then sweetened slightly with a mango chutney. I am not a fan of Saffron rice but I do love to colour my rice with Turmeric and I like the bitterness this spice brings which compliments the slighty sweet curry and finally naan bread.

it did indeed taste like carrots, onions and curry powder mix

Curried carrots, despite the fact that the only ingredients seemed to be carrots, one onion and a curry powder mix (ikkk) was at least CURRY so I enthusiastically chopped and steamed the carrots, browned the onions and followed the rest of the directions.

The result? Ermmmm – it did indeed taste like carrots, onions and curry powder mix BUT hey I was hungry so I ate it and even had seconds.

I am, after-all, living in the 1940’s…… (at meal times anyway)

Curried Carrots

  • 1 lb carrots
  • 1 oz margarine or dripping
  • 1 chopped onion
  • 1-2 teaspoons curry powder
  • 1 tablespoon flour
  • 1/2 pt stock or water
  • salt and pepper
  • teaspoon marmite and a teaspoon sugar (optional)

Chop and boil/steam carrots

Meanwhile melt fat in pan and add the chopped onion and fry for a few minutes

Add the curry powder and flour and fry for a few more minutes while stirring a little

Stir in the stock or water, bring to the boil, season.

Simmer gently for about 20 minutes then add in the cooked carrots

Cook for a further 10 minutes or so

Garnish with parsley and serve with a little rice