Cauliflower Fritters

Another very windy day here at our little Blue House. There have been a couple of terrible fires in the next town over.. all down to the very hot , dry summer and the flames being fanned by the gale force winds. Luckily our mountain is just fine.. fingers crossed.. and hopefully we wont see a repeat of the devestating forest fires of two years ago.

So today MrD and I did the last minute running around before our road trip on Monday. MrD filled the car with gas and I had to post a few letters at the post office.. 

Back home, Mr D put a new security door on the back of the house.. while I did some last minute laundry and gave the house a bit of spit and polish and a hoover through. The plan was to get all the heavy work done today.. so tomorrow we can give to the Lord... and finish our packing. 

So breakfast today utilized the leftover cauliflower from  Wednesdays Cauliflower cheese and I made these Cauliflower fritters from "250 Ways to Serve Fresh Vegetables, published for Culinary Arts Institute, 1940.

I must say they were very nice.. light and fluffy with a declicate cauliflower flavour. I was dubious about adding the nutmeg..but it was only a little and complimented the dish. I did make one change.. and halved the butter amount.. and 1 tablespoon was quite enough. The would also be lovelyThere were a few leftover.. so we will have them again tomorrow

1 cup sifted flour
1 teaspoon baking powder
½ teaspoon salt
Dash of mace (or nutmeg)
1 cup chopped, cooked cauliflower
1 egg, beaten
½ cup milk
2 tablespoons butter, melted

• Sift the flour, baking powder, salt, and mace together
• Add the chopped cooked cauliflower.

• In a separate bowl, combine the beaten egg, milk, and melted butter
• Add the wet mixture to the dry flour mixture 
• Stir until smooth.

• Drop the batter by tablespoons into hot deep fat heated to 365°F.
• Listen to the sizzle....

• Fry for 3 to 5 minutes or until browned.

• Drain on absorbent paper. 
• Best served warm

Original Recipe

250 Ways to Serve Fresh Vegetables
Edited by Ruth Berolzheimer.
Published for Culinary Arts Institute, 1940

Wartime Pan Hash

So all went well at the doctors today.. I received my regular scolding from Dr Glyn... but he was pleased that my blood pressure was back to normal.. and my blood sugar was spot on. He said it was fine to go on our road trip.. but just drink lots of fluids.. and don't forget to eat!. Being in a car with MrD for three days I don't think there's any chance of that. But I will be careful on our hikes.

We called and did a little shopping on the way home.. some nice ham for our sandwiches.. and Mr D wanted to buy some of his favourite toffees for the journey

For lunch we had a Ministry of Food recipe for Pan Hash.. which used up some leftovers from the fridge. We love fish.. and this was lovely and light ... and very tasty. Easy to throw together and quick to make.. we will be having this again

8 oz. cooked mashed potatoes 

8 oz. cooked chopped vegetables (or 1 lb. potatoes alone)
4 oz. flaked cooked fish
Salt and pepper to taste
1 oz. fat for frying

• Mix all ingredients together.
• Melt fat in a frying pan.
• Fry the mixture until well browned on both sides (about 15 minutes)

Original Minsitry of Food Recipe

Apple Crumble

It hasn't stopped raining since yesterday... which has caused a few problems with flooding in some parts of our town. One man had to be rescued when he became cut off in the rising waters whilst walking his dog... at the spot we had passed on our way to church half an hour earlier

Still.. I'm loving the rain and the cooler temperatures. I even didn't mind getting a bit wet rushing from the church to our car after morning service

We spent a cosy day at home.. listening to the radio as we relaxed ready for a new week

The Whistler "Malice"

October 11. 1942

A delicious Sunday dinner of a grilled pork chop with mushroom and onion gravy, 

with Ponch Maip, broccoli and corn, deserved a comforting dessert...

so I made a quick and easy Apple Crumble from Meta Givens Modern Family Cookbook

It was pretty good. I was expecting a crunchy topping but it was gooey instead of crispy. 

Still, it was quite tasty due to the brown sugar and butter. 

And of course you have to serve a crumble with good old Birds Custard

1/3 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/3 cup shortening (half butter)
4 cups peeled, cored and sliced apples (about 3 large apples)

• Cut shortening into the flour and sugar until crumbly. 
• Place apples in a baking dish 
• Sprinkle sugar mixture over the top. 
• Bake for about 30 minutes in a 375 degree oven. 

The Modern Family Cookbook
Meta Givens - 1942

Mums Broccoli and Potato Soup

Rain! Rain! Wonderful rain! It started in the middle of the night and hasn't stopped since. Torrential rain... high winds and much cooler temperatures.. gave us a perfect excuse for a cosy day at home. 

Apart from going out to feed our ladies and collecting the eggs.. I didnt step through the door today. I pottered around the house.. did quite a lot of knitting and listened to the radio. Well the doctor did say I had to take it easy!

MrD tidied his garage for an hour or so.. and also set up the laundry line for me  so I can still do laundry on Monday if its still storming.. and hang the washing under cover. He also picked some broccoli from the garden and using some potatoes, garlic and onions from our cellar... I made a big pot of rustic Broccoli and Potato Soup using one of my Mums recipes 

Using simple garden-harvest ingredients starches and greens are simmered together to create a naturally thick, hearty broth without heavy cream. 

Mum was always busy so most of her recipes were quick to throw together with no fuss and little prep. Like this one.. no sauteing or softening needed.. just everything thrown into a big pan. And all  measurements are approximate. Use more or less potatoes or broccoli and it still works well. 

A very thick, stick to your ribs soup.. that is warming and satisfying... and ready in less than an hour. MrD likes grated cheese as a garnish.. I like mine plain. But we both like a chunk of homemade bread with it.  Perfect for a stormy day

1½ - 2 lbs potatoes, scrubbed and chopped into bite size pieces (skins left on to save nutrients)

1 onion, chopped
2 cups broccoli, including tender stalks, chopped

2 to 3 cloves of garlic, minced
2 pints stock.. chicken or vegetable.. or water
1 teaspoon black pepper 

Grated cheese for garnish.. optional

• Place the potatoes, onions,  broccoli and garlic into a large pot and mix together
• Add stock and pepper
• Stir well
• Cover and simmer with the lid on until all the vegetables are very tender.
• Mash the vegetables well so the natural potato starch thickens the broth without needing flour roux or heavy cream.
• You can make a smooth soup.. but I like to keep some of the potato chunks.. for a nice bite.
• If the soup is too thick.. stir in the small amount of milk or water and gently reheat, taking care not to let it boil. 
• Ladle into bowls and garnish with fresh chopped parsley.. or a sprinkle with grated cheese