Thank you for continuing to visit and read my blog and use the recipes…
I will be back cooking more recipes for the blog in the New Year but I’m currently struggling with trying to fit everything in with travelling back and forth to home 1, work and home 2 (Richard)!!
I started a full time job not long ago which was a huge relief and now I am on catch up to try and get myself on the straight and narrow again! As always, economical recipes come in handy…
I will get the recipe page updated during my Christmas break – apologies for that
Hope everyone is enjoying getting ready for the big day
Love C xxx
PS: 2.5 million visitors to the blog- wow! Long live good old ration book recipes!!!! xxx
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This recipe dates back to WW1, from the trenches, where food was often not hot by the time it came from the field kitchen to the front line. Soldiers would often throw together whatever they had to hand to make a hot meal and cook them over a little stove in the trenches.
Trench stew is the order of the day, here on Remembrance Sunday…
- 1 turnip or large potato
- 1 parsnip
- 2 carrots
- ½ tin corned beef
- ½ stock cube
- 1 or 2 biscuits or stale bread
- 1 pint of water
- Chop up the vegetables, carrots into small pieces, other veg larger pieces and add to pint of boiling water with stock cube in.
- As the veg becomes tender mix in 1/2 can corned beef (I didn’t as I’m vegetarian) and crumble in the stale bread or biscuits/crackers and simmer for a few more minutes.
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The Soldier, by Rupert Brooke
If I should die, think only this of me:
That there’s some corner of a foreign field
That is forever England. There shall be
In that rich earth a richer dust concealed;
A dust whom England bore, shaped, made aware,
Gave, once, her flowers to love, her ways to roam,
A body of England’s, breathing English air,
Washed by the rivers, blest by the suns of home.
And think, this heart, all evil shed away,
A pulse in the eternal mind, no less
Gives somewhere back the thoughts by England given;
Her sights and sounds; dreams happy as her day;
And laughter, learnt of friends; and gentleness,
In hearts at peace, under an English heaven.
Read more: http://www.theweek.co.uk/arts-life/59798/twelve-great-first-world-war-poems#ixzz3IYhGNBkt
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Sorry there have been no updates and recipes for a FEW WEEKS.
Life has been busy. I start a new job soon.
We’ve been to the Isle of Skye and the South of France.
Back to weigh-ins, recipes and more exercise very soon.
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Thank you to Kate from www.notcutts.co.uk for this…
CLICK BELOW TO VIEW
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Outside the train station in Bremen, Germany. For some reason these young students photo-bombed the photo!!
Normality will be resumed soon…
The past week or so has been hectic but productive in the job seeking department and it looks like I have a third call back interview coming up soon for a forward thinking engineering firm.
Today I am catching up with chores, paperwork and normal family life.
In my mind I have got back on track with wanting to address my weight issues and realizing that life is short and I want Richard and I to be healthy enough to continue on our adventures on planet earth.
We had a wonderful weekend away in July in Bremen, Germany. Beer and Gooseberry cake featured heavily…not so good for the waistline but totally delicious.
I’m now back to the tried and tested 1940s food routine of porridge made with water for breakfast (I add some ground flax seed for Omega 3) and lunches are currently a hearty salad with seasonal raw veg, some kidney beans sprinkled over and a warm potato.
Tonight I will look in my recipe books for a pie..
I really fancy a pie.
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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’.
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)
- 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.
- Bring to the boil again and add the washed and shredded kale
- Cook for a further 20 minutes
- Add the milk and remaining vegetable stock together and add and reheat
- Season with salt and pepper (and spices and herbs of your choice)
- 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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