3 Month Health Check Living on WW2 RationsMuch is asked or expected of UK pension funds.How I will save over £3,400 by eating WW2 rations for a year!.Happy Coronation Day and here is a delicious WW2 fruit scone recipe for the occasion!.Let’s hear it for using the leftovers and the fridge odds and ends! Thanks so much for sharing the recipe! I had enough for two respectable bowls and it was absolutely delicious.
I added a dash of salt and white pepper and turned it back in to heat through. I had some leftover half and half and whipping cream in the refrigerator (not enough of either to do anything), so I heated the leftovers, added a touch more of the thyme and a bit more of the garlic sauteed in a knob of butter, stirred in the half and half and whipping cream (I had just enough to make it loose and liquid) and then ran it all through my food processor to make a smooth soup. I was even able to make it stretch further! Today, I thought of using the leftovers to accompany sandwiches, but there wasn’t enough of it for two servings. It was also a nice change from the usual homemade mashed potatoes (not that there’s anything wrong with those of course!) Plus, it let me use up some older potatoes and two stray carrots in the refrigerator. Both the fresh thyme and the parsnips really added a delicious flavor and kept the carrots from overwhelming the potatoes. Just made this last night to accompany a 1940s diner meatloaf recipe and it was DELICIOUS. Place mixture in large pie dish or two small ones.
Ingredients (I used quadruple the amount below)Įxtras: Some chopped and sauted garlic, fresh thyme and/or chives add a nice touch.Ĭhop up the scrubbed vegetables and boil until soft in water.ĭrain, add salt and pepper, add butter (or dairy free margarine if vegan) and a drop of milk (I use organic oat milk) and mash until you achieve the consistency you like. I really like a parsnip added to root vegetable mash as it gives it an extra flavour boost! Through trial and error, for my personal taste I like to make my root vegetable mash with 50% potatoes and then whatever I have left cooked in with it. To make it even better the mash could be put into a pie dish and browned in an oven. To use up the last few potatoes, carrots, parsnips, turnips and swedes that maybe past their best in the larder, they were often scrubbed clean and chopped up into small pieces and boiled together until soft then mashed up with margarine/butter and lots of salt and pepper. One example of this is ‘bubble and squeak’. It was quite common to mash up your leftover potatoes with other vegetables during the war.
0 kommentar(er)
