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 …
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 …
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 …
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 …
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, …
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 …
Part of my book which is to be published in October 2015 – Bicycles, Bloomers and Rationing Recipes – this is a bulky dish which fills the gap quickly, so I understand why it is part of a rationing cookery book. I would not however, recommend it for gastronomic indulgence!
In the words of Granny …
Another surprise. I can completely see how this would fill the gap left by limited stocks during WW1. It was met with reluctance by some, associating maize with the feed of animals. Maize is polenta and if you use a top quality non-fast action type, the pudding will have greater texture which adds to the pleasure …
During the War period this would have been boiled in a cloth. Baking it in a loaf tin lined with bacon and topped with beef dripping is actually delicious. Bulk is added with red lentils to which I have added the zest of a lemon and an extra tablespoon of mixed herbs.
If you would like …
Familiar in the combination of pasta and cheese, but not in its name; nouilles is french for noodle. So perhaps Granny Dot’s pasta recipe came from France? I need to investigate further.
In the words of Granny Dot:
‘Ingredients. – 3 oz. nouilles, salt, boiling water, 1 oz. of margarine, half a pint of hot milk, …
