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)
Posted in recipes | Tagged co-op easy eating campaign, kale and potato soup, wartime recipes | 13 Comments »
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!
- 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
- Cook vegetables and set aside
- Mix flour to a paste with some of the vegetable stock and milk
- Put the remaining liquid in a pan and bring to the boil.
- Slowly add in the paste and mix
- Add the cooked vegetables and half the cheese and season with lots of salt and pepper
- Put into a ovenproof dish
- Sprinkle with cheese and a sliced tomato (optional)
- Grill until browned
This dish serves 4 – 6 people and using ingredients from the Co-op it cost £3.50 to make.
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