Tag Archives: cheese

Woolton Pie

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:
Mixed vegetables
A sauce
A topping of pastry, crumble or potatoes – mashed or sliced

WOOLTON PIE

Utensils:
A deep-sided pie dish or casserole

Ingredients:
*   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

Method:
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

 

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8 Comments

Filed under Food, Leftovers, Nutrition & Sensible Eating, Recipes, Storecupboard

Glamorgan Sausages

Glamorgan Sausages aren’t sausages at all as they contain absolutely no meat, in fact, they’re more like a substantial croquette.  They are, however, absolutely delicious, a great vegetarian option, or just a lovely lunch or dinner served with dark green vegetables, potatoes or salad. 

The recipe calls for 3 egg yolks, but only 1 egg white – use the remaining egg whites to make meringues for pudding!

GLAMORGAN SAUSAGES

Utensils:
1 x large mixing bowl
1 x medium mixing bowl
2 x shallow bowls for dipping and rolling
1 x whisk
1 x large frying pan
Kitchen paper

Ingredients:
5oz  / 150g mature Cheddar cheese – grated
6oz  / 180g fresh breadcrumbs
2 spring onions – finely chopped
3 egg yolks – have another egg in reserve in case of dryness
1 tablespoon fresh parsley – finely chopped
1 teaspoon mustard powder
1 egg white – beaten
oil for frying

Method:
Mix together the cheese, spring onions and 5oz / 150g of the breadcrumbs in a large bowl
In the medium bowl whisk the egg yolks with the parsley and mustard
Add this to the cheese mixture and blend together well
Season to taste
If the mixture is too dry or crumbly to make into shapes, add another egg yolk
Divide the mixture into 12 equal pieces and roll each one into a sausage shape about 2” / 5cm long
Dip the sausages into the egg white then roll them in the remaining breadcrumbs
Heat the oil in a large frying pan and fry the sausages, turning frequently, until golden brown
blot off excess oil on kitchen paper and serve

4 Comments

Filed under Food, Recipes, Regional

Leftover Stilton (or the cheese that broke the camel’s back)

In which is demonstrated the uses for leftover Stilton Cheese in Cauliflower or Broccoli and Stilton Soup, Leek and Stilton Soup, Cauliflower or Broccoli Cheese, Huntingdon Stuffed Pears and Stilton and Nut Mousse.

* * *

If, like me, you have been left with a chunk of Stilton large enough to set up in business as a purveyor of fine fromage, you will, by now, be staring at your cheese plate with a mixture of admiration and fear.  On Christmas Eve, I went to Welton’s in Great Bowden to collect my Christmas order of a small Pork Pie, some Black Bomber, some Brie and a modest amount of Colston Basset Stilton.

A proportion of the Stilton was consumed at Christmas Tea with a chunk remaining that was manageable by a single adult over a period of a week.  But as luck would have it, I was given a massive chunk by Sister the Second who had been over-serviced by her supermarket.  It is sitting in the fridge glowering at me like The Cheese in the Railway Carriage so evocatively described by Jerome K. Jerome.

I was going to spin this out over a couple of days, but that would be too much like the Stilton. 
This is what you can do with it. 

HUNTINGDON STUFFED PEARS  have been featured earlier.  Click on the link for the recipe

CAULIFLOWER OR BROCCOLI CHEESE  use the cheese sauce recipe in the link but substitute Stilton for Cheddar. It’s rich but gorgeous. 

CAULIFLOWER OR BROCCOLI AND STILTON SOUP  **

Utensils:
1 x medium saucepan
1 x stick blender or ordinary blender

Ingredients:
1oz / 30g butter
1 medium onion – finely chopped
1 medium cauliflower or largish head of broccoli – broken into florets
1 pint / 600ml chicken or vegetable stock
1 tblspn mixed herbs or a bouquet garni
½ a medium potato – peeled, diced and cooked
½ pint milk
4oz / 120g Stilton Cheese

Method:
Melt the butter in the pan
Add the onion and fry gently until soft
Add the cauliflower or broccoli, herbs and stock and milk
Bring to the boil, cover the pan and simmer for about 15 minutes or until the vegetable is soft
Allow to cool slightly, add the potato and remove the bouquet garni if using one
Mix to a smooth puree with the blender
Stir in the cheese until it has melted
Serve

** Post post note:  Leek and Stilton also make an excellent soup.  Cook 2 large, finely sliced leeks in with the onions then add the stock and proceed as per the recipe.

STILTON AND WALNUT MOUSSE – serves 8

Utensils:
8 x ramekin dishes – greased & with a circle of greaseproof paper in the bottom
1 x medium saucepan
1 x whisk

Ingredients:
1oz /30g butter
2 level tablespoons plain flour
7floz / 200ml milk
7floz / 200ml vegetable stock
1 sachet of gelatine
40z / 120g Stilton cheese
2 eggs – separated – whites whisked to form stiff peaks
¼ pint / 150ml crème fraiche
2oz / 60g walnuts – chopped

Method:
Melt the butter in the pan over a medium heat
Stir in the flour to form a thick paste
Gradually whisk in the milk and stock until it thickens and starts to bubble
Remove from the heat.
Sprinkle over the gelatine and whisk until it has dissolved and is thoroughly mixed in
Add the cheese and stir until melted
Whisk in the egg yolks and season to taste
Fold in the crème fraiche with a metal spoon
Then fold in the whisked egg whites and gently stir in the walnuts
Spoon the mixture into the prepared dishes
Chill until set
Serve with a green salad

12 Comments

Filed under Christmas, Entertaining, Food, Leftovers, Recipes

Cheese Pie

Cheese Pie - wholeCheese Pie made a regular appearance on the dinner table when we were children, but my grandmother, as far as I remember, made it simply with layers of cheese and potato with a crust on the top and I don’t remember ever being given vegetables with it.  My scurvy has very nearly cleared up.

The Wartime Housewife and her sisters (in whom she is well pleased) enhance this dish in different ways to make it a bit more interesting.  The great thing is, that like the best of home cooking, one can improvise depending on what is in the storecupboard

Cheese Pie portionThere will be half a pack of shortcrust pastry left over which could be well wrapped and frozen, or better still, while the oven is on, make some jam tarts or a few little apple pies to have with custard for pudding tomorrow. 

A note about pastry, before anyone pounces on me.  Obviously, it is always better to make your own pastry, but don’t put unnecessary pressure on yourself if you’re a busy person.  Shop-bought pastry is perfectly good.    Before I had my children, my hands were always icy cold and I made the best pastry in the world.  Sadly, the hormonal assault of pregnancy has permanently warmed me up and I ruin every bowl of pastry I attempt, so I buy it.  Life is too short to fret about these things.

This evening I made Cheese Pie for me and The Boys  and it will easily stretch to another meal, perhaps with some extra vegetables or salad.  This is what I put in:-

Heat the oven to 200/ 400/ 6

Utensils:

1 x medium casserole dish
1 x medium saucepan
1 x chopping board

Ingredients:

2lb / 1kg potatoes – thinly sliced and par boiled
½ onion – finely chopped
A few florets of broccoli cut very finely
½ tin of chopped tomatoes or 2 fresh tomatoes
1lb/500g Cheddar cheese – sliced
¼ pint of cream or full fat milk
1 tspn mixed herbs
1 packet of ready made shortcrust pastry

Method:

Place a single layer of potatoes in the casserole dish.
Alternate the layers eg onions then cheese then potatoes, then broccoli, cheese, potatoes, tomatoes, cheese, potatoes etc, finishing up with a layer of potatoes
Sprinkle the herbs on the top and pour the cream or milk over the whole thing.
Roll out the pastry to about ¼” / 1/2cm and cut to fit the dish.
Place the pastry on top of the layered potatoes
Cut three slits in the pastry to let the steam escape and brush with milk
Bake for about 40 minutes or until the pastry is golden brown

4 Comments

Filed under Food, Recipes, Storecupboard

Fishcakes and Martian Burgers

Empty Plate Fishcakes -25.08.09These are both recipes that use storecupboard ingredients, take minutes to make and are nutritious and tasty for adults and children alike.  We often have the fishcakes for breakfast but they can be served at any meal, adjusting the quantities appropriately.  If I’m making mashed potato for another meal eg. with sausages or on Shepherd’s Pie, I often make a bit extra and pop it in the fridge ready to make these Fishcakes or Martian burgers the next day.  I call them Martian Burgers, by the way, because they’re green and it’s  a sneaky method of making the youngest of  The Boys want to eat something with spinach in it.  Such is the perversity of children that, even though he likes spinach, he won’t eat it if he’s told what he’s eating.   These are fiendishly healthy (Omega 3, low fat protein etc) so you can enjoy them with a sense of smug self righteousness, whilst still acquiring a full tum.

Serve them with salad, peas, green beans or any vegetables you like.  They can also be made in batches and frozen, but make sure you slip a little bit of greaseproof paper in between them to stop them sticking.

FISH CAKES

Utensils:

Frying pan
Mixing bowl
Fish slice or tongs

Ingredients:  Makes about 6 large fishcakes

3 large tblspn mashed potato
1 x tin tuna – drained
1 x tin mackerel – drained
1 egg
1 tblspn parsley (half if dried)
1/2 tsp paprika
Wholemeal flour for coating
1 tblspn oil and 2oz butter for frying

Method:

Put all the ingredients in a bowl and mash them up thoroughly with a fork.

Divide the mixture into 6 and shape into cakes

Coat in the wholemeal flour

Heat the butter and oil in a frying pan until hot but not going brown.

Place the fishcakes into the frying pan and cooking, turning occasionally until golden brown.

MARTIAN BURGERS

Utensils – as above

Ingredients:

3 large tblspn mashed potato
1 small tin sweetcorn
1 egg
3 tblspn spinach – defrosted and as much water squeezed out as possible
3 oz (75g) cheese – grated
1 tblspn parsley (half if dried)
Wholemeal flour for coating
1 tblspn oil and 2oz butter for frying

Method – as above

4 Comments

Filed under Children, Food, Nutrition & Sensible Eating, Recipes, Storecupboard