American pin wheels

8oz flour

pinch of salt

1/4 teaspoon bicarbonate of soda

1/2 teaspoon cream of tartar or 1 teaspoon baking powder

2 oz margarine

milk to mix

Chocolate mixture:

2 oz margarine

2 tablespoons sugar 1 dessert spoons Bournville cocoa

1/2 teaspoon vanilla essence

Pastry: Put flour, salt, soda and cream of tartar in a bowl. Mix together, rub in margarine and bind to a stiff paste with milk.

Chocolate mixture: Cream margarine and sugar together, stir in cocoa, add essence, and if necessary a tablespoon of milk: do not make too soft ot the mixture will run during cooking. Roll out pastry into an oblong and spread with chocolate mixture. Roll up into a baking tin and bake in a moderately hot oven 20 to 30 minutes.

This is also from the Victory cookbook. They sound lovely. I think i’ll make these tomorrow.x

Woolton Pie. Good for vegetarians and cheap to make.

This pie is named after the Minister of Food- Lord Woolton. It is and adaptable recipe that you can change according to the ingredients you have available.

Dice and cook about 1lb of each of the following in salted water: potatoes (you could use parsnips if topping the pie with mashed potatoes), cauliflower, swedes, carrots. Strain but keep the vegetable water.

Arrange the vegetables in a large pie dish or casserole. Add a little vegetable extract and about 1oz rolled oats or oatmeal to the vegetable liquid. Cook until thickened and pour over the vegetables: add 3-4 chopped spring onions.

Top with pastry, potato pastry or mash potatoes and a very light grating of cheese and heat in a hot oven ubtil golden brown. Serve with gravy.

Potato Pastry

This is pastry that should be used a great deal as it helps to lighten the flour and makes our rations go further.

1. Sift 4oz self-raising flour with a pinch of salt, Rub in 11/2 -2 oz cooking fat. Add 4 oz smooth mashed potato. Mix thoroughly then add a little water to bind. Roll out on a floured board and use as ordinary pastry. It can be baked in the oven. Note. this is a soft pastry.

2. Sift 6oz self-raising flour with a pinch of salt. Rub in 2-3 oz cooking fat, add 2 oz raw grated potato. Mix well and bind with water. Roll out on a floured board and use as ordinary pastry. Bake as above.note: This has a more interesting flavour than the first recipe.

Corned beef with cabbage

This is a recipe from the cooking book from world war 2.

1/2 oz cooking fat

1 leek, sliced

1lb corned beef, cut into small pieces

1lb cooked potatoes, cut into small pieces

1 dessertspoon flour

1/2 small cup of vegetable water (I assume water they saved from boiling their veg in previous day)

little mustard to taste

1 cabbage, shredded

Heat the fat in a stout saucepan, add the leek and fry lightly. Put in the corned beef and potatoes, sprinkle with the flour and add the vegetable water with the mustard. Stir all together until very hot. Meanwhile cook the cabbage in very little salted water with the lid on the pan. Drain and serve on a hot dish, topped with the meat mixture.

This sounds soooo nice. I will definitely give this a go. Although with my lot i will have to ten fold the ration portion. Even though they struggled at this time with the rationing, food never got thrown away and the people of Britain were never healthier.

Home made tomato sauce

I use this recipe on pizzas, quesedillas, pasta or to have as a dip.

2 tbsp olive oil

225g (8oz) onions, peeled and roughly chopped

600g (1lb 6oz) tomatoes, roughly chopped (no need to peel)

2 garlic cloves, peeled and crushed

75ml (2 3/4 oz) white wine vinegar

75g (3oz) sugar

2 tsp dijon mustard

1/2 tsp allspice

1/2 tsp salt

1/2 tsp ground black pepper

Heat the olive oil in a saucepan, add onions and toss in a medium heat until cooked and a little golden. Add the rest of the ingredients and simmer with the lid on for about 30 minutes, until very soft.

Remove from the heat and whiz in a liquidizer or food processor. Pour through a sieve into a clean saucepan and simmer, uncovered and stirring regularly, for another 30 minutes, or until the mixture thickens.

Pour into sterilised jars. This will keep for a long time if you jar it up right. This is a Rachel Allen recipe.

yoghurt tip

I have recently purchased a yoghurt maker. I love it and the kids like the yoghurt, which is really good. If you find you have some yoghurt getting to the end of its best then you can freeze it. I make lollies with a silicone lolly maker or you can get some baking paper and put drops of yoghurt on it. Then pop them in the freezer and you will end up with a tasty treat. The kids love this as they think it’s like an ice cream treat. Only thing is you can’t put them in lunch boxes unless you want a mess!!!