As well as being able to put it towards our preserve ration we've also found that it makes a great present! My mum loved it. So come Christmas and good seasonal fruit harvest, we should have presents covered! Xx
THE MODERN KITCHEN FRONT: A blog covering the use of WWII rationing and food budgeting. Taking Wartime recipes and making them healthier, for modern health conscious cooks.
About Me
- Sarah-Ellen
- I will attempt to update wartime recipes to modern tastes, in order to keep up with new trends, attitudes and approaches to food and it's preparation while still keeping a traditional British wartime feel to recipes. I will start by making recipes to the letter and move forward from there to encompass different modern diets. I will attempt to make meals first fit in to a popular diet plan and then will move on to Vegetarian/Vegan versions. So that everyone can enjoy British wartime recipes. This experiment is for my own amusement as well as to feel closer to my grandparents over the years they cooked and lived through hard times.
Monday, 23 July 2012
Jam
This week I've mostly been making jam. We've grown some strawberries and (along with a few shop bought ones, sugar ration and pectin,) we've made some lovely homemade jam.
As well as being able to put it towards our preserve ration we've also found that it makes a great present! My mum loved it. So come Christmas and good seasonal fruit harvest, we should have presents covered! Xx
As well as being able to put it towards our preserve ration we've also found that it makes a great present! My mum loved it. So come Christmas and good seasonal fruit harvest, we should have presents covered! Xx
Monday, 16 July 2012
Crumbed Mackerel.
A really simple recipe, good for using up a couple of slices of stale or toasted bread.
Take two slices of dry bread and pop in a blender along with 1 tsp parsley, 20g cheese, a pinch of salt, a pinch of pepper and 1/2 tsp powdered mustard.
Lay two smoked mackerel fillets in a baking tray. Cover with the crumb mix and bake in the oven at gas mark 5 for about half an hour.
This recipe is fab for Omega 3- fatty acids.
Serve with chips and veg, or beans.
Take two slices of dry bread and pop in a blender along with 1 tsp parsley, 20g cheese, a pinch of salt, a pinch of pepper and 1/2 tsp powdered mustard.
Lay two smoked mackerel fillets in a baking tray. Cover with the crumb mix and bake in the oven at gas mark 5 for about half an hour.
This recipe is fab for Omega 3- fatty acids.
Serve with chips and veg, or beans.
Sugar Overload!
My other half and I seem to be finding ourselves overwhelmed by the sugar ration. We just about manage to get through our weekly ration of jam and we don't usually eat sweets (and couldn't afford them this week anyway) so sweet ration tends to fall by the wayside. We fly through the meat and dairy rations with ease, however we have sugar coming out of our ears. I think a weekly cake maybe in order just to use it up! Suggestions on a postcard please......lol!
My grandfather was born in 1894 (my mum was youngest of 12 and I'm youngest of 3. I never met my grandad as he died when mum was 14.) For most of his life he worked for Tate and Lyle, even getting a long service certificate! So our lack of sugar intake is slightly embarrassing! However we get through golden syrup like nobodies business as it gets used in my sauces.
Grandad worked at Plaistow Wharf (where most of the golden syrup was made,) for a lot of his employed life at Tate and Lyle, so I'm sure all will be forgiven! If you want a good read, there's a great book called, "The Sugar Girls" which I highly recommend.
Golden syrup was bought on the points system and as you only got 16 points a month and a can could cost up to 24 points we need to keep an eye on it and swap to sugar in sauces wherever possible.
Just as a reminder here's the ration we are using weekly in modern weights for 2 adults during the war:
Rations for 2 adults per week:
Butter: 113g
Bacon and ham: 226g
Margarine: 226g
Lard: 113g
Sugar: 454g
Meat: 908g (200g to be taken as corned beef)
Milk: 6 pints occasionally dropping to 4 pints
Cheese: 113g
Eggs: 4 eggs a week.
Tea: 113g
Jam: 908g every two months = 113g a week for 2 people on 4 week months.
Sweets: 680g every four weeks = 170g total a week/85g each.
Plus all the veg you can grow, game/offal you can get your hands on and nutritious national loaf!! Although remember the british population upped their potato intake to save on using flour or bread, in order to lessen the toll on merchant vessels and in turn save young sailors lives.
'Potatoes new,
Potatoes old,
Potatoes (in a salad) cold,
Enjoy them all including chips,
Remembering spuds don’t come in ships.’
My grandfather was born in 1894 (my mum was youngest of 12 and I'm youngest of 3. I never met my grandad as he died when mum was 14.) For most of his life he worked for Tate and Lyle, even getting a long service certificate! So our lack of sugar intake is slightly embarrassing! However we get through golden syrup like nobodies business as it gets used in my sauces.
Grandad worked at Plaistow Wharf (where most of the golden syrup was made,) for a lot of his employed life at Tate and Lyle, so I'm sure all will be forgiven! If you want a good read, there's a great book called, "The Sugar Girls" which I highly recommend.
Golden syrup was bought on the points system and as you only got 16 points a month and a can could cost up to 24 points we need to keep an eye on it and swap to sugar in sauces wherever possible.
Just as a reminder here's the ration we are using weekly in modern weights for 2 adults during the war:
Rations for 2 adults per week:
Butter: 113g
Bacon and ham: 226g
Margarine: 226g
Lard: 113g
Sugar: 454g
Meat: 908g (200g to be taken as corned beef)
Milk: 6 pints occasionally dropping to 4 pints
Cheese: 113g
Eggs: 4 eggs a week.
Tea: 113g
Jam: 908g every two months = 113g a week for 2 people on 4 week months.
Sweets: 680g every four weeks = 170g total a week/85g each.
Plus all the veg you can grow, game/offal you can get your hands on and nutritious national loaf!! Although remember the british population upped their potato intake to save on using flour or bread, in order to lessen the toll on merchant vessels and in turn save young sailors lives.
'Potatoes new,
Potatoes old,
Potatoes (in a salad) cold,
Enjoy them all including chips,
Remembering spuds don’t come in ships.’
Thursday, 12 July 2012
Keeping It Simple.
Last night we just had ham, egg and baked sliced potatoes.
It was our fresh egg for the week along with most of our ham ration, (200g was 2 slices!) because we are buying proper ham freshly sliced from the butcher rather than the pre-processed, pre-packaged stuff.
With it we had baked sliced potatoes, that look scandalously like chips! (Fries to all our American cousins.) All I did was chop up some potatoes, boil them until they are par-boiled (hard but with soft edges), drain the water, put 1 tsp or two of oil in the pan with them, give them a shake in the pan with the lid on to coat them, lay them on a baking sheet and bake them for 20 minutes on gas mark 6 or until golden brown.
Whenever you see chips on my plate, it's these - far healthier as long as you watch how much oil you use.
It was yummy. I did cheat slightly and put tomato ketchup on them rather than salad cream, but hey, I'm only human!
See what I mean from going to the link below and scrolling down to 1940:
http://www.heinz.co.uk/ourcompany/aboutheinz/heinzstory
Adverts below are from during the war and after the war:
It was our fresh egg for the week along with most of our ham ration, (200g was 2 slices!) because we are buying proper ham freshly sliced from the butcher rather than the pre-processed, pre-packaged stuff.
With it we had baked sliced potatoes, that look scandalously like chips! (Fries to all our American cousins.) All I did was chop up some potatoes, boil them until they are par-boiled (hard but with soft edges), drain the water, put 1 tsp or two of oil in the pan with them, give them a shake in the pan with the lid on to coat them, lay them on a baking sheet and bake them for 20 minutes on gas mark 6 or until golden brown.
Whenever you see chips on my plate, it's these - far healthier as long as you watch how much oil you use.
It was yummy. I did cheat slightly and put tomato ketchup on them rather than salad cream, but hey, I'm only human!
See what I mean from going to the link below and scrolling down to 1940:
http://www.heinz.co.uk/ourcompany/aboutheinz/heinzstory
Adverts below are from during the war and after the war:
Monday, 9 July 2012
Weighing Out the Rations for the Week.
Well, I just finished weighing out this weeks ration. We have some lovely bits and pieces that I'm really looking forward to. Some lovely tenderised feather steak and 2 slices of fabulous fresh ham from the local butcher, as well as some meat paste for sandwiches. I can't wait! We've got some mini turnips I'm not quite sure what to make with but I'm sure I'll figure something out. So watch this space!!
Spam Kebabs.
First cube some spam, then slice up some courgette and tomatoes and put them on kebab skewers.
Take the kebabs and roll them in flour, pinch of salt and pepper. Then dip them in a egg and milk mix and then roll in a little potato flour with parsley.
Pop in an oven at gas mark 6 for 20-25 minutes.
(You can always use up any of the left over milk and egg in potato mash to go with the kebabs, as I did.)
Take the kebabs and roll them in flour, pinch of salt and pepper. Then dip them in a egg and milk mix and then roll in a little potato flour with parsley.
Pop in an oven at gas mark 6 for 20-25 minutes.
(You can always use up any of the left over milk and egg in potato mash to go with the kebabs, as I did.)
Friday, 6 July 2012
Corned Beef Burgers.
Yummy corned beef burgers.
Ingredients:
1/2 small onion, chopped
3oz mushrooms
200g corned beef
2 tablespoons fresh breadcrumbs
1/2 tablespoon dried mixed herbs
1/2 tablespoon tomato purée/sauce
salt and freshly ground black pepper to taste
flour, for shaping
Method:
Place corned beef, onion and mushrooms in a food processor and process until finely chopped. Alternatively just chop small by hand. Add breadcrumbs, herbs, tomato purée, salt and pepper. Mix or mash until mixture binds together but still has some texture. Mould handfuls of the corned beef mixture into burger patties using lightly floured hands.
Pop them on a greased baking sheet on a baking tray, put in an oven at gas mark 5/6. Cook the burgers for 12 to 15 minutes, turning once, until evenly cooked.
Ingredients:
1/2 small onion, chopped
3oz mushrooms
200g corned beef
2 tablespoons fresh breadcrumbs
1/2 tablespoon dried mixed herbs
1/2 tablespoon tomato purée/sauce
salt and freshly ground black pepper to taste
flour, for shaping
Method:
Place corned beef, onion and mushrooms in a food processor and process until finely chopped. Alternatively just chop small by hand. Add breadcrumbs, herbs, tomato purée, salt and pepper. Mix or mash until mixture binds together but still has some texture. Mould handfuls of the corned beef mixture into burger patties using lightly floured hands.
Pop them on a greased baking sheet on a baking tray, put in an oven at gas mark 5/6. Cook the burgers for 12 to 15 minutes, turning once, until evenly cooked.
Monday, 2 July 2012
Instructional Video - Cinnamon Apple Cake
Here's the video! Just click on the sentence in purple below. (If using a computer: On the next page, click on desktop in order to get out of the mobile version, then the video should play as usual.) Hope you enjoy it! Xx
Eating For Victory Cinnamon Apple Cake
Eating For Victory Cinnamon Apple Cake
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