Tag Archives: using up leftovers

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

Joy of Soup

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.

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

Cookery and Dodgy Pop (or how Vegetable Crumble was inspired by Unit 4+2)

Last night I had a lot of bits of leftovers wot needed eating up and I was inspired by this song which I heard on the radio that was a hit for Unit 4+2 in 1965, coincidentally the year in which I was born.

The oatflakes and the wheat
The carrots and the peas
When exposed to heat turn into crumble
But love will never die
You know we’ll eat the veggie crumble
Before we say goodbye
My love and I will be
Back home in time for tea
And that’s the way
That’s the way it’s meant to be

I think those were the words anyway.  The long and the short of it is that I decided to make a vegetable crumble and this is how I did it.  You can use any vegetables that you fancy for this – root vegetables, beans, broccoli, cauliflower, peas, sweetcorn, leeks, mushrooms, anything – the more the merrier.  This was so tasty and warming and very, very filling.  I served it on its own last night and had the remainder tonight with good sausages and peas.  My kind of grub.

Because (all together now) you should never put the oven on just for one thing, I popped in a Pineapple Upside Down Cake for pud.

VEGETABLE CRUMBLE

Utensils:
1 x medium ovenproof dish
1 x medium saucepan
1 x medium mixing bowl

Ingredients:
Cheese sauce
4oz / 120g butter
1 large onion – chopped
2 heaped tablespoons wholemeal plain flour
¾ pint / 500ml milk
4-6oz / 120-180g hard cheese – grated
cooked vegetables – I used carrots, sweetcorn, broccoli, cauliflower
Crumble
4oz / 120g butter
3oz / 90g wholewheat plain flour
3oz / 90g oats
3oz / 90g of something else – I used crumbled bran flakes but you could use seeds or crushed Weetabix, Shreddies or All Bran – experiment

Method:
Pre-heat the oven to 180 / 350 / 4
Melt 4oz / 120g butter in the pan
Add the chopped onions and cook over  low heat until soft but not browned
Stir in the flour and turn up the heat a little
Slowly add the milk, stirring constantly until  it thickens
Stir in the cheese and season to taste
Put the vegetables into the casserole dish and pour over the sauce
Now make the crumble mixture
Put the butter into the mixing bowl and rub in the flour
Rub in the other ingredients until the mixture resembles coarse breadcrumbs
Spread the crumble evenly over the vegetable mixture
Put the dish into the oven and bake for 30 minutes or until the top has gone nice and crunchy

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Filed under Food, Poetry, Literature, Music and Art, Recipes

Still Mincing: Rissoles

If you need your minced beef or lamb to go a little further, you can fall back on the good old British rissole.  They are delicious and are lighter than a burger.  My grandmother used to make small rissoles using the minced up remains of the Sunday joint, as a late supper dish and eaten on their own.  I like them with a green salad, spinach or dark green cabbage. 

If you’re using fresh mince, brown it in the smaller frying pan and drain off the fat before using.

RISSOLES

Utensils:
1 x large mixing bowl
2 x small bowls for dipping and coating
1 x blender or mini chopper for making breadcrumbs
1 x large frying pan
1 x smaller frying pan if you’re using fresh mince

Ingredients:
1 ½ lb / 720g potatoes – boiled and mashed
12oz / 360g minced beef or lamb
1 onion – finely chopped
2 tblspn fresh chopped parsley (mint, sage or chives also work well)
1 tsp Worcestershire Sauce
salt and pepper
2 tblspn plain flour
2 eggs – beaten
4oz / 120g fresh breadcrumbs
Oil for frying

Method:
Using the large bowl, thoroughly mix together the meat, potatoes, onions, Worcester sauce, herbs and seasoning
If you have time, let the mixture chill in the fridge for an hour as it makes the mixture easier to shape
Shape the mixture into eight patties
Dip each one in the flour, then the beaten egg and then the breadcrumbs
Heat a little oil to a medium heat in the large frying pan
Cook the rissoles, turning occasionally to make sure they are evenly browned and crisp
Drain on a bit of kitchen towel and serve

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Filed under Food, Recipes