Posted in - Bake & gluten free & leftovers & Lunch / Dinner & Rationing on May 7th 2020
gluten free leftovers rationing
One of few veg I can guarantee Mats will eat (he is 11), is broccoli. Over enthusiastic about how much he may consume, I had enough leftover for a whole other family lockdown sitting. Turning sadly pale in colour (the broccoli!) in the fridge, this was the answer, this time anyway. And you probably will …
Posted in - Bake & gluten free & leftovers & Lunch / Dinner & Rationing & Vegetarian on April 26th 2020
This is from last weekend and despite being in lock down, I feel as busy as before so have not got around to posting this yet. Well I probably am not busy really but I am enjoying being able to focus on all those things I perhaps didn’t before, like painting walls and doors. Sadly …
Posted in - Bake & Healthy Recipes & Peacetime & Tea Time on April 6th 2020
gluten free bread
I have been making this bread for about a year. Today I ran out of Sorghum flour and replaced it with Millet flour. The result is amazing! It is so light and so delicious. The ingredients make 2 loaves. I added cheese to the second loaf and it was eaten up in one sitting. If …
Posted in - Bake & Mrs C.S. Peel's Recipes & Peacetime on October 12th 2015
afternoon tea biscuits; edwardian tea; afternoon tea; Mrs C.S. Peel; Dorothy Peel
Really exciting that today Afternoon Tea which is being published by Amberley Publishing is going to the printers! I had to make a last minute change to the photographs so whizzed up this recipe below. This is the only one in the book which is Granny Dot’s.
These are light and delicate. Butter pats are surplus to …
Posted in - Breakfast & Mrs C.S. Peel's Recipes & Rationing on September 29th 2015
rationing rationing pancakes WW1
I have not been adding recipes for a few weeks due to finalising two books, exciting but stressful – if anyone wants to know about how to prepare a book for publishing, ask me! The first book has become the second so that Edwardian Tea which contains the fun side of that era’s history with recipes, will …
Posted in - Bake & Peacetime & Puddings on March 25th 2015
almond almond custard bakewell coconut almond pudding jam
This is one of two puddings served last week at the rationing dinner. It is so comforting that I long for it on winter days or when I deserve a treat which we all do most days! I probably should have posted this a month ago now that the days are brighter, but as it …
Posted in - Lunch / Dinner & Mrs C.S. Peel's Recipes & Rationing & Seafood on March 23rd 2015
baked ramekin recipe rations salmon bake tinned salmon WW1 rationing
In a local village hall – I write ‘a’ because we live between quite a few villages and their halls in no-man’s land, not belonging to any in particular – Granny Dot’s recipes were used for their annual fund-raising event, raising a grand sum of £600! Among the recipes was this which was so popular that I …
Posted in - Breakfast & Mrs C.S. Peel's Recipes & Rationing on February 4th 2015
breakfast; rationing polenta WW1 rationing
In The Victory Cooking Book, 1918, this is called Maize Woodcock. Does anyone have any insight into why?! To interpret this title, it is scrambled eggs on polenta with anchovy. Thinly sliced polenta, toasted on a griddle pan, with lightly scrambled eggs topped with anchovy and a little parsley or chives is more substantial than using toast, …
Posted in - Breakfast & Lunch / Dinner & Mrs C.S. Peel's Recipes & Rationing on February 4th 2015
polenta
This is a precursor for the recipe which will follow for Maize Woodcock.
Materials. – 1 quart water, ½ pint maize semolina (yellow), ½ oz. salt, 1 oz. fat, a little cheese (if this is added, fat may be omitted).
Method. – Boil the water, add salt and fat and semolina or cornmeal (yellow). If white maize …
Posted in - Canapes & Peacetime & Recipes & Seafood on January 26th 2015
Canapes a la Fribourg; Haddock canapes; simple canapes Dorothy Peel; Mrs C.S. Peel
These are hard to resist. To recreate exactly is a time-consuming process. Alternatively, use whichever whizzing gadget you have and a fine sieve to speed things up a little…
But first, here’s Granny Dot’s version:
Materials and Method.–Steam a haddock, and work the flesh through a sieve, moistening it with a little milk, when necessary. Mix …