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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.

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Tuesday, 11 February 2014

Leek and Potato Stew - 0 Syns - Serves 2

Ingredients: 

(Items in brackets were the original WW2 ingredients.) My version is low fat and Syn free.

Fry light (or 1 tsp lard)

2 Leeks

2 Potatoes

2 large carrots

3/4 pint Beef stock

1 tsp marmite

2 tbsp balsamic vinegar (or malt vinegar)

1 cup of peas

8 cherry tomatoes

Instant mash (or corn flour)

Method:
First fry leeks and potato in a pan in a little fry light. When browned add beef stock, marmite,  vinegar and mustard powder. Add peas and cherry tomatoes.  Let simmer until the potatoes are soft. Thicken with a little corn flour or instant mash.

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