No, M'Lord, that's where I wash me smalls!
Woolton Pie was created in 1941 at The Savoy Hotel in London and was named after Lord Woolton who was head of The Ministry of Food.
It can be made with just about any vegetables that you have to hand; fresh bought, leftovers, odds and ends, roasted veg, frozen mixed veg. – the decision is yours. This recipe is about as Wartime Housewife as it gets, using all the elements of leftovers, using what you have in the fridge or cupboard, and is very, very cheap.
The basic elements are:
A topping of pastry, crumble or potatoes – mashed or sliced
A deep-sided pie dish or casserole
* Mixed vegetables cut into similar shapes if possible eg julienne strips or cubes
* White sauce flavoured with cheese or herbs or both (see HERE for recipe)
* A quantity of shortcrust pastry OR mashed potato OR sliced potatoes
OR savoury crumble mix (see HERE for crumble recipe)
* Beaten egg to glaze pastry or grated cheese and butter for the potatoes
Pre-heat the oven to 375 / 5 / 190
If using fresh vegetables, steam them very lightly until they are just cooked
Put the vegetables into the dish
Pour over the sauce
Top with mash, sliced potatoes, crumble mixture or pastry
Top potatoes with grated cheese or brush the pastry with beaten egg
Bake in the oven until whichever top you’ve used is golden brown
I believe I may be very cute indeed
I had such a lovely post lined up for you today but the day ran away with my. I spent all morning working on … well working on something, then I spent an hour doing paperwork, followed by lunch (Boy the Elder is still on half term) then some work on the post. Except that I have just taken delivery of a new vacuum cleaner which needed building, which BTE did with great skill, so I had to try it out as I haven’t been able to vacuum for two weeks. In the middle of that I got a ‘phone call from a friend who was trying to organise a meeting point for the children to do some Halloween stuff, except that Boy the Younger had Cubs first and I had to sort out some stuff for him so he could get his IT badge and then I remembered that I needed another pumpkin to make a big pot of soup for us all. But the pumpkins were all gorn so I had to use a butternut squash which took twice as long because Boy the Elder wanted it to make another lantern. I was going to write the article when BTY got home from school and then, while he was at cubs, make the soup. Except that Cubs was cancelled at the last minute so we had to re-arrange the entertainment and abandon the article in favour of the soup. By the time we got back it was time for ‘Doc Martin’ and now I have a splitting headache and I’m afraid I shall have to retire to my bed.
However, if you click on the link above, you will find three recipes for pumpkin as you’re bound to have some left or be able to pick up some post-Halloween bargains.
I have had a few requests for a wartime recipe for Bread Pudding which uses suet, so here it is.
As it is a wartime recipe, you’ll find it’s a little lighter on the fruit and sugar than my earlier recipe, but there is a war on… somewhere.
This recipe serves 6 apparently
I'm afraid I don't have a photograph of this particular bread pudding, so here is a picture of Princess Margaret for you to enjoy instead
BREAD PUDDING WITH SUET
1 x medium bowl
1 x ovenproof dish or a basin for steaming
8oz / 250g stale bread
a little cold water
2oz / 60g grated suet
1oz / 30g sugar
1 tablespoon marmalade
2oz / 60g dried fruit
Milk to mix
a little ground cinnamon
Put the bread into the basin and add the water
Leave for 15 minutes then squeeze dry with your hands – discard the liquid
Put the bread back into the bowl and add all the other ingredients
Add milk a little at a time until you achieve a sticky consistency
Grease the dish or bowl
If baking, put the dish into an oven preheated to 140 / 1 / 275
Bake for 1 ½ hours
If steaming, steam for 2 hours
Remove from the oven or steamer and allow to rest and cool for 15 minutes
Serve with custard or cream
If there is a war on, you might consider condensed milk as an alternative
Yes, there is such thing as an emergency cheesecake, sometimes cheesecake is the only thing that will do. Such it was on Saturday night – we wanted cheesecake and we wanted it fast. You can use anything you have to flavour or decorate it; grated lemon or orange rind, grated chocolate, tinned fruit, fresh fruit, ginger, even a little peppermint then decorate it with After Eights.
If you don’t have a mini-chopper, biscuits can be crumbed by putting them in a sealed plastic bag and assaulting them with a rolling pin. You could write the name of your least favourite politician on the bag before you start thumping it. You get everything here – recipes, therapy…
This is how I made it using things I had in the cupboard.
THE FASTEST CHEESECAKE IN THE WEST
1 x 7” flan dish
1 x mini chopper
1 x electric whisk
1 x medium saucepan
3oz / 90g butter
4oz / 120g digestive or ginger biscuits – reduced to breadcrumbs in the mini chopper
8oz / 240g cream cheese
¼ pint / 150ml double cream – whipped
1 egg white – whisked to soft peaks
2oz icing sugar
½ teaspoon vanilla extract
Something nice to put on the top. I had nothing so I used a bit of raspberry sauce although jam or cranberry would have worked as well
Melt the butter in a saucepan
Add the pulverised biscuits and blend well
Grease the flan dish and press the crumb mixture firmly into the bottom
Place in the fridge to chill
Fold the icing sugar gently into the egg whites
Fold the cream gently into that, then
Fold the cream cheese and vanilla extract gently into that
Spoon the cheese mixture onto the flan base
Decorate the top if you have anything
Return to the fridge until needed
Total time from fridge to gaping maw – 15 minutes
Red Winter Soup
One of the lovely things about the darker nights and colder weather is that home-made soup is on the menu more often.
Tonight we had Red Winter Soup which packed full of Vitamin C to help ward off colds.
In our local Co-op this morning I found four tins of Chestnut Puree in the bargain bucket for only 34p each so I bought them all for future use in Chestnut and Bacon Soup
Pea and Ham Soup
With root vegetables becoming seasonally cheaper, lovely lentil and vegetable soups can be recycled for days.
Make a huge pot and on Day 1 cook some chops or chicken pieces in it. On Day 2 add some sausages and on Day 3 eat it on its own with good bread and a chunk of decent cheese.
Raid your local butcher or delicatessen and ask them for ham bones for hearty Pea and Ham Soup.
There are still patches of new nettles out there
And of course, let us not forget that Halloween is coming up. Don’t just carve pumpkins, scoop out the flesh and use it for Pumpkin Soup.
And the beauty is that most soup can be made from Storecupboard Ingredients! Put Soup into the ‘Search’ box for more souper recipes.
This is a recipe for a delicious, nutritious, easy and cheap sausage stew which is just the job for warming you up on a chilly day. This recipe serves 6 easily and uses storecupboard ingredients. If, as in my case, there are only 2 or 3 of you, eat the stew with the sausages on day one, then eat the rest the next day either on its own with bread and cheese or add some lamb chops, chicken legs or bits of black pudding.
1 x large saucepan or casserole dish suitable for the hob
1 x chopping board
1 x vegetable peeler
a little oil
8 good sausages
1 medium onion – chopped
1 small swede or half a big one – peeled & cubed
3 medium parsnips – peeled & cubed
3 medium carrots – chopped into chunks
2 medium potatoes – chopped into chunks (I leave the skins on)
1 can of chopped tomatoes
1 pint of stock – I made half beef and half chicken
1 heaped tablespoon of tomato puree
1 tablespoon mixed herbs
1 flat tablespoon paprika
1 tin of baked beans
seasoning to taste
Heat the oil in a saucepan
Add the sausages and cooked until nicely browned
Add the onions and soften a little, adding a bit more oil if necessary
Add all the other ingredients except the baked beans
Cook on a low heat until the vegetables have softened, stirring occasionally (probably about ½ hour to 40 minutes)
Add the baked beans and cook for a further five minutes
Serve in big bowls
Dinner last night was a pleasing combination of two old favourites.
Fish Cakes using up some leftover mashed potato and
Apple Crumble with my first gift of autumn apples
Although how such skinny boys can eat a cooked breakfast, have a two course lunch, a snack mid-afternoon and then a two course dinner is beyond me. All height and feet I expect.