Eating For Victory & Make Do And Mend

Although these are reproductions, the advice, tips and ideas are timeless no matter what people or nations may be facing around the world at this time. My purchase, many years ago in England, may have been innocently novel however has become a substantial reference and guide throughout these past days and weeks and will continue to do so during these uncertain times. We must do our part, stay home and stay safe.

On a side note... I follow, Jack Monroe, on Twitter and urge you to check out Jack's "Lockdown Larder", helping people create meal options on a budget, with random ingredients or whatever limited food options and ingredients they are dealing with during this difficult time. Really helpful information and tasty recipes with simple ingredients!    

The four recipes I'm sharing from Eating For Victory are typed how it is written/presented in the book. Slight variations for an Anzac Biscuit recipe can be found online or quite possibly in a cookbook you may own - if you are looking for a recipe to accommodate your measurements and ingredients. As for the other recipes depending on what ingredients you have in your pantry plus being creative... altering a recipe slightly may work. The Wheatmealies recipe is so simple and basic and can be for breakfast or dessert with a few modifications, again depends on what you have in your pantry. The emphasis is on few or limited ingredients to create a meal.       

ANZAC BISCUITS
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3 oz. margarine
3 oz. sugar
1 tablespoon syrup
1/2 teaspoon vanilla essence
1 teaspoon bicarbonate of soda
2 tablespoons hot water
3oz. plain flour
1/2 lbs. rolled oats

Cream margarine and sugar. Add syrup and vanilla essence. Dissolve bicarbonate of soda in hot water and add. Add flour and then oats to give a stiff consistency. Place teaspoons of the mixture on a tray 2 inches a part and cook in a moderate oven for 20 minutes. Makes 36 biscuits. 

Notes: By syrup it means golden syrup. 


WHEATMEALIES
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Cut bread into small dice not more the 1/4 inch thick. Spread on flat tin and bake until quite crisp. Serve with milk and sugar or with stewed fruit. 



PAN HASH
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8oz. cooked mashed potatoes
8 oz. mixed cooked vegetables, chopped
2 oz. chopped cooked bacon
salt and pepper
1 oz. fat for frying (use bacon fat)

Mix all the ingredients together. Melt the fat in a fry pan and fry the mixture on both sides till well browned, about 15 minutes.

NOTE. - If no cooked vegetables are available, 1 lb. cooked mashed potatoes may be used.

ALTERNATIVE FLAVOURINGS TO USE INSTEAD OF BACON: - 

1. 2 oz. grated cheese
2. 2 oz. chopped cooked meat
3. 2 oz. flaked cooked fish


BUN LOAF
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2 oz. margarine or lard
1/2 lb plain flour
pinch of salt
2 oz. sugar
1/2 teaspoon mixed spice
3oz. chopped dried fuit
1/4 pint milk and water
1 tablespoon vinegar
1 teaspoon bicarbonate of soda

Rub the margarine or lard into the flour and salt. Add the sugar, spice and dried fruit and mix well. Add the milk and water and vinegar and beat well. Lastly, mix in the soda dissolved in a little warm water and turn the mixture into a greased 6 inch tin. Bake in a moderate oven for 3/4 hour. 

Notes: the phrase "moderate oven" may mean at a temperature of 350ºF to 375ºF (180ºC to 190ºC). 



Hope everyone is good and will try and have a lovely weekend. - JD 

Chocolate Oatmeal Cranberry Cookies

Do not let these rustic cookies fool you. With some staple pantry ingredients you can create a rich chewy chocolate cookie worthy of devouring again... and again.  

Chocolate Oatmeal Cranberry Cookies ( One Smart Cookie by Julie Van Rosendaal)

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makes approximately 20 cookies

1/4 cup butter or non-hydrogenated margarine, softened

1 cup packed brown sugar

1 large egg or 2 large egg whites

2 tablespoons corn syrup

2 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup cocoa powder

1 1/2 cups oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dried cranberries, cherries or chopped dried apricots

Preheat oven to 350ºF.

In a large bowl, beat the butter and brown sugar until well blended. It will have the consistency of wet sand. Add the egg, corn syrup, and vanilla and beat until smooth. 

In a medium bowl, stir together the flour, cocoa, oats, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and stir just until blended.

Drop fairly large spoonfuls of dough 2 inches apart on a cookie sheet that has been sprayed with non-stick cooking spray. Bake for 10 to 12 minutes, until set around the edges but still soft in the middle. They will seem a little undercooked but will firm up as they cool. Transfer to a wire rack to cool. 

Notes: I used large flaked oats as that is all I had. I lined the baking tray with baking parchment instead of spraying with a non-stick cooking spray. I found 10 minutes was the right amount of baking time however ovens do vary.  

Hope everyone had a good weekend considering what's happening around the world; and adhering to all social measures being implemented wherever you may be. Stay safe! - JD 

Soda Bread

Soda Bread may be enjoyed anytime not only on St.Patrick's Day, well at least I think so. I stumbled across this Paul Hollywood recipe and my only modification was that I added two tablespoons of honey. A touch of sweetness to a lovely foolproof recipe.  

Soda Bread - Paul Hollywood

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250g/9oz plain wholemeal flour

250g/9oz plain white flour

1 teaspoon bicarbonate of soda (baking soda)

1teaspoon salt

420ml/15 fl. oz buttermilk

2 tablespoons honey, optional

extra flour for dusting

Preheat oven to 200ºC / 400ºF /Gas 6

In a large bowl, mix together the two types of flour, bicarbonate of soda, and salt.

Add the buttermilk and, honey if adding any, mix until a sticky dough forms.

Lightly flour a work surface and tip the dough onto it.

Gently roll and fold the dough a couple of times to bring the mixture together. DO NOT KNEAD 

Shape the dough into a ball. Flatten the ball gently with your hand. Score the dough with a deep cross dividing it into quarters. Dust the bread with flour.

Place onto a baking tray lined with baking parchment and bake for 30 minutes at 200ºC/400ºF/Gas 6. The loaf should be golden brown. Leave to cool on a wire rack. This is best eaten on the day of baking.

Peanut Butter Squares

By far one of the simplest and easiest recipes. Five ingredients, four if you omit the shredded coconut. Peanut butter and chocolate, what more needs to be said.  

Peanut Butter Squares

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1 cup Crunchy Peanut Butter

1/3 cup shredded coconut, optional

1/2 cup white sugar

1 egg

2 oz Baker's Semi Sweet Chocolate, finely chopped

Preheat oven to 325ºF. Line the bottom of a 8x8 square baking tin with baking parchment.

In a large bowl mix the peanut butter, shredded coconut, sugar and egg until well blended.

Spread into the prepared square baking tin. I found after spooning the mixture into the tin, I used clean hands to evenly pack the mixture down. Sprinkle with the finely chopped chocolate. Bake for 20 minutes. Cool completely before cutting into squares. 

Hope everyone is doing well and staying safe. - JD 

Bailey's Irish Cream Bundt Cake

The smell of this cake while it bakes is absolutely enchanting. Usually I tend to gravitate more savoury for St. Patrick's Day; however I decided to go a little sweeter and this cake offers just that with a distinct Irish cream flavour.    

Bailey's Irish Cream Bundt Cake

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2 cups unbleached all purpose flour

1/4 cup cocoa powder

1/2 cup white sugar

1/2 cup coconut sugar

3 tablespoon instant coffee granules

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup unsalted butter, melted

1 cup Bailey's Irish Cream Liqueur

3/4 cup sour cream

2 large eggs

2 teaspoons vanilla extract

Brown Sugar Glaze

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1/2 cup butter

2 teaspoons milk

1/2 cup brown sugar

1 teaspoon maple syrup

1/2 teaspoon maple flavouring

Place all ingredients into a sauce pan. Heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and drizzle over cake. When the glaze is almost set, finely grate some dark chocolate over the top, if you wish. 

Preheat oven to 350ºF and make sure the oven racks are positioned in the centre of the oven to accommodate room for the bundt pan.

Butter and flour the bundt pan generously and throughly.

In a large bowl whisk together the flour, cocoa powder, caster sugar, coconut sugar, instant coffee granules, baking soda and salt. Create a well in the centre of the dry ingredients and add the melted butter, Bailey's Irish Cream Liqueur, sour cream, eggs and vanilla extract. Using a hand held mixer, blend until smooth. Scraping the sides when necessary. 

Pour the batter into the prepared bundt pan and bake for 45 to 55 minutes, until a toothpick inserted close to the centre comes out clean. Allow the cake to cool for 20 minutes, in the tin on a wire rack, before turning the cake out of the pan. Flip the cake onto a wire rack allowing the cake to cool to room temperature. Carefully, place pieces of wax paper underneath the wire rack before drizzling with the brown sugar glaze over top. That way the wax paper will catch the glaze drippings which makes for an easier clean up.   

Notes: you can substitute brown sugar for the coconut sugar or use 1 cup of caster sugar (white sugar) instead of using the 1/2 cups of caster and coconut sugars. 

Food Photo of the Day ~ Slow Cooker Curried Chicken

Fall and winter are perfect times to get the slow cooker working for you. This Curried Chicken is easy and delicious. In a frypan with oil, sear the boneless skinless chicken breasts on both sides (approximately 4 - 6 minutes each side, depending on thickness) with salt and pepper, then transfer the chicken to the slow cooker insert. Add chopped carrots and onion. Pour a jar of ready made curry sauce over the chicken and vegetables, cover and cook on low for about 4 hours. In the remaining 30 minutes of cooking time add 1/2 cup of frozen peas. When done, transfer to a serving dish and serve with basmati rice. Simple, easy and delicious! 

  
Hope everyone had a great weekend. - JD 

Tomato, Chickpea and Pasta Soup

Lately I have been getting my soup on. I find it relaxing standing over a large stockpot and throwing ingredients in; inhaling the smells and watching it all bubble and come together. Magically creating a hearty meal in minutes.  

Tomato, Chickpea and Pasta Soup

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2 tablespoons olive oil 

2 large cloves of garlic, crushed

100g frozen chopped spinach, thawed and drained

540ml tin chickpeas, drained

796ml (28fl oz) tin low or no salt diced tomatoes

900ml vegetable stock

1 1/2 cups passata sauce (strained tomatoes)

1/2 cup small pasta shapes, for soups

freshly ground salt and black pepper, to taste

2 sprigs of fresh thyme

Gently heat the olive oil and garlic in a stockpot over medium heat until the garlic is soft and just starting to brown. Add the spinach and the drained chickpeas and stir. Add some salt and black pepper. 

Add in the diced tomatoes, vegetable stock, passata sauce and pasta shapes. Give a good stir. Add the sprigs of thyme. Bring to the boil then reduce the heat until the soup is simmering. Stir occasionally and simmer for about 15 to 20 minutes or until the pasta is tender. Remove the thyme springs before serving. 

Notes: You can use dried herbs and seasonings if you do not have fresh. The pasta shapes I used were No52 DITALINI.   

More snow fell over the weekend and warmer weather started this week off; which is always nice. Hope everyone had a great weekend! - JD