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1940skalesoup1

Here is another recipe for the Central England Co-op’s Easy Eating Campaign! It is indeed easy to make and packed with goodness!

Yes it does come out a lovely shade of green… much like a savoury green smoothie! A whole bags worth of Kale went into this soup which made enough for six people served with bread.

I know it tastes good as Mr Tiddles (Richard) gobbled his down when he came over for supper – I was WELL impressed!

So here is the recipe for wartime ‘Kale and Potato Soup’ which comes from The Ministry of Food’s wartime leaflet No 15, ‘Easy to Make Soups and Broths’.

Enjoy!

Kale and Potato Soup

  • 2 pints of vegetable stock
  • 1-1/2 lbs of potatoes washed and chopped
  • 1 onion or leek chopped
  • 4 oz kale, shredded
  • Chopped parsley
  • 4 tablespoons of dried milk (I used a nut milk as I don’t use cows milk)
  • Lots of salt and pepper to taste (just add extra herbs and spices to your own taste if too bland)

 

Method

  1. Put half the vegetable stock into a large pan, bring to boil and add the chopped onion/leek and potato and cook until vegetables are soft then mash everything up together.
  2. Bring to the boil again and add the washed and shredded kale
  3. Cook for a further 20 minutes
  4. Add the milk and remaining vegetable stock together and add and reheat
  5. Season with salt and pepper (and spices and herbs of your choice)
  6. Sprinkle with chopped parsley just before serving

 

Serves 6 with bread

Total cost of soup £2.50 (41.5p per bowl)

 

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1940sgratin1

In support of the Central England Co-op’s Easy Eating Campaign I’m making a few wartime recipes to promote simple, easy food and support food bloggers in the UK.

The first recipe is a simple, inexpensive, veggie meal, using fresh food from the Co-op,  taken from the wartime Ministry of Foods Cheese leaflet No 12… Vegetable au Gratin.

And there is a story behind this dish and it’s to do with the big pottery dish I used in this recipe…

Richard (Mr Tiddles) and I recently spent four days in France in La Rochelle. One day we popped into a small little shop tucked down one of the back streets, to buy some bread, cheese and wine (we heard you have to do that in France so we did).

I think the shop keeper loved Richard and his beard, he called his wife down for a chat (they lived over the top of the shop) and he gave Richard a free big pottery dish which we gratefully took away with us back to the UK.

Seeing the wartime recipe for ‘Vegetables au Gratin’ I just had to use the dish (which by the way says on it ‘Tradition de Vendee – Porc Fermier Plein Air’ and if you know what that translates to I’d be ever so grateful if you could share your linguistic wisdom).

So here is ‘Vegetable au Gratin’ served in a French dish that travelled all the way back from France in Richard’s backpack. It’s simple, tasty, and economical.. ENJOY!

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Ingredients

  • 3 breakfast cups of diced cooked vegetables
  • 1 breakfast cup of white or coloured beans
  • 1 small chopped leek
  • 3 oz strong grated cheese (use more if available)
  • 1 oz flour
  • 1/2 pint of vegetable stock
  • 1/2 pint of milk (I used almond milk)
  • Lots of salt and pepper

Method

  1. Cook vegetables and set aside
  2. Mix flour to a paste with some of the vegetable stock and milk
  3. Put the remaining liquid in a pan and bring to the boil.
  4. Slowly add in the paste and mix
  5. Add the cooked vegetables and half the cheese and season with lots of salt and pepper
  6. Put into a ovenproof dish
  7. Sprinkle with cheese and a sliced tomato (optional)
  8. Grill until browned

This dish serves 4 – 6 people and using ingredients from the Co-op it cost £3.50 to make.

C xxx

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A few weeks ago, when Richard said he had booked afternoon tea for us at ‘The Fourteas’ 1940s Tea Rooms in Stratford-Upon-Avon, I got terribly excited…

I love afternoon tea, I love that kind of friendly, homely, happy atmosphere that one associates with a nice day out, where colour, creed, wealth, status and dialect pale into insignificance when faced with a mound of simple sandwiches, colourful cakes and a huge pot of loose leaf tea…cue bunting, wartime music and smiling, helpful staff and you have the perfect afternoon.

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We ordered ‘The Ivor Novello Afternoon Tea for Two’ (from a replica ration book menu which already had me giddy) and a few minutes later we were presented with simple, green vintage style crockery, and a huge teapot of ‘Fourteas’ blend loose leaf tea in a special teapot filter as well as a timer so we could brew the tea perfectly.

We ordered simple cheese and pickle sandwiches on granary bread which had been baked locally, this was then followed by huge scones with clotted cream and jam and finally, the top tier had a selection of little cakes…Did we eat it all? You bet!

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The attention to detail was excellent at the tea-rooms. The staff were adorable and they all looked like they thoroughly enjoyed their jobs, had delightful manners this therefore gave the place a lovely atmosphere.

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Out in the garden we found an Anderson Shelter as well as several tables and more garden bunting. Having had such a lovely time on Saturday we went back on Sunday for cheese and pickle sandwiches and another large pot of tea, this time enjoying our afternoon tea outside next to the bomb shelter.

We came away with a feeling that is hard to describe but probably the words pleased and comforted would be appropriate. It’s an experience you HAVE to make part of your visit to Stratford-Upon-Avon.

5 out of 5 STARS!

TO VISIT THE FOURTEAS 1940s TEA ROOMS CLICK HERE!

FOR MY FACEBOOK PHOTO ALBUM – CLICK HERE

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s81

I’ve been away…

Mr Tiddles and I went on a fabulous long weekend to Trapani in Sicily. How did we pick our location? A leap of faith based on a return flight on Ryanair for just £50 if we are honest…

s90We travelled light with just a small backpack each (so as not to incorporate a baggage charge) and Richard booked a convenient  B & B called Piazza Vittorio which had got great reviews on Trip Advisor and was only something like £20 per person, per night. It was just 1 minute from the beach and a short walk into the old part of the city which was filled with beautiful old buildings and lovely cafe’s and restaurants..

It was indeed impossible to eat 1940’s… but we did enjoy lovely food and Sicilian wine!

 

 

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Our B & B room at Piazza Vittorio - Guiesseppa, our host, was wonderfully helpful

We had an absolutely wonderful time, so much to tell have decided to set up a travel blog just so we can keep a track of where we go, what we do and build memories.

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article_img

Over 156,000 allied troops landed in Normandy on the first day of invasion (Operation Neptune) on June 6, 1944. These compromised of…

61,715  British soldiers, 73,000 American and 21,400 Canadian.

All of them someone’s child…

Lest not forget that “All of them someone’s child… ALL OF THEM SOMEONE’s CHILD..”

 

Remembering the brave veterans who took part in the landings and who fought in the war….

CLICK HERE for D-Day 6th June 1944 as it happened..

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‘The Fallen’ is a tribute to the 9000 civilians, German forces and Allies who lost their lives during the Operation Neptune landing on June 6, 1944.


1940shomitypie3main

Here it is… the promised Homity Pie recipe! Richard drove down from Sheffield yesterday afternoon and we made this together in the kitchen for supper and took photos. Let me tell you, it’s totally delicious, TOTALLY!

Homity Pie is an open topped pie said to have first been made by Land-Girls during WW2 and supposedly to have originated in the West Country.

It’s REALLY difficult finding the original recipe as there are so many bastardised versions hanging around on the internet, so after having researched for hours (yes I am a food nerd) and comparing recipes with rationing, the below recipe is likely the closest version to it’s origins taking into account the scarcity of eggs and onions.

You HAVE to make this. It’s delicious and so easily portable when cold, that it makes it perfect to take on a picnic!

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Homity Pie

  • 4 largeish potatoes
  • 2 largeish leeks
  • 1 eating apple, cored and chopped into small cubes
  • 2 cloves garlic (chopped finely)
  • 1 egg
  • butter or margarine (generous)
  • 4-6 oz cheese (use more if you have lots to spare)
  • fresh or dried thyme (to your own taste)
  • salt and pepper (to your own taste)
  • Shortcrust pastry made with 6 oz flour and 3 oz fat

Method

  1. Make the shortcrust pastry using plain flour (we used half strong wholemeal and half white) and 3 oz fat (I used 1/2 veg shortening and 1/2 hard margarine). Rub fat into flour to make breadcrumbs and then bind together with a little water to make a pliable dough.
  2. Roll the dough out into a greased pie dish, mine measured about 10″ x 6″ and place it into oven on 200 c for about 10 minutes or so to half cook.
  3. Leave skins on your potatoes and chop into chunky cubes, place in boiling water and simmer until tender
  4. Chop up leeks and garlic and saute in a pan gently (with butter or marg) until cooked. Add in plenty of thyme and the chopped apple and toss
  5. Drain potatoes then add to pan of leeks, 1 whisked egg, add more butter or marg and 2oz of the grated cheese and loosely mix, add in lots of salt and pepper until it tastes good!
  6. Dollop mixture into the pie dish on top of the pastry, then top with 4 oz of cheese (or more if you have more available in your cheese ration as it completes the pie beautifully), a sprinkle more of thyme and pepper
  7. Cook in oven at 220C until the top is browned
  8. Remove and leave to cool a bit before serving

Makes about 8 portions

Total cost: £2.50

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1940chips1withtext

Here’s a very tasty side dish I made tonight for supper out of just two potatoes with their skins on, some fat, thyme and salt. Infact I ate these with a salad and quite honestly they were simply delicious… Baked chips with thyme.

As fat was rationed during the war, deep frying was out of the question but this recipe uses little fat. I used a bit of oil and a blob of margarine but lard or vegetable shortening would work well too.

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Baked Chips with Thyme

  • 2 large potatoes, washed but with skins left on
  • Fresh or dried thyme
  • Salt
  • Clove of fresh garlic or garlic powder
  • Oil, lard or vegetable shortening

Method

  1. Slice each potato into chunky chip size pieces
  2. Drizzle oil or place lard in pan
  3. Heat in oven until warm or melted
  4. Put in the potato and toss until covered in oil/fat
  5. Sprinkle with salt and thyme and garlic powder/salt or cut a clove of garlic in half and add these to the pan also
  6. Bake in the oven at about 230 C for 20 minutes or so until potato is cooked and edges are nice and brown

 

Makes enough for two side portions with a main meal or for one person with a side salad

Total cost: 30 p

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