Cheese, Potato and Onion Pie

Happy Tuesday Lovelies

 You know... the best thing about keeping chickens.. 

apart from the conversation.. 

is having fresh eggs every day

But you would think that with all the room in the hen house... 

Poppy and Rosie wouldn't fight over the same laying box....

On my breakfast tray this morning... 

Scrambled Egg on National Loaf toast...

with a slice of bacon...

So dinner tonight was...I dont think a typical 1940s recipe... although my grandmother, mother and I have made it for years.. with differing quantities of ingredients. I was reminded of it when watching one of my favourite channels Rebecca at Railway Cottage and right now she is doing a Ration Challenge. And like Rebecca this dish brings so many childhood memories

So tonight Cheese, Potato and Onion Pie.. served with sausages.. was on the menu. This time Im used the recipe she showed..although I'm not sure what book its from. It features a mashed potato and breadcrumb crust and a caramalized onion filling...

As it was a spur of the moment dinner, I only had two tomatoes.. and had no parmesan so I used cheddar but still it was easy to make and absolutely delicious. Thank you dear Rebecca!

2lb potatoes, peeled and quartered.
12oz  onions, peeled and sliced.
6oz mature Cheddar cheese, diced or grated.
3oz butter
2–3 Tablespoons milk
1/2–1 level teaspoon dried thyme

1 tablespoon caster sugar 

4 sliced tomatoes

1/2 oz dry white breadcrumbs

1/2 oz grated Parmesan cheese

Salt and freshly ground black pepper to taste.

Recipe from the Book

• Boil the potatoes in lightly salted water until cooked, 
• Drain well and mash with 2oz of the butter and the milk. 
• Season and mix in the Cheddar cheese.
• Preheat the oven to 200°C (400°F, gas mark 6). 
• Melt the remaining butter in a frying pan
• Add the onions and cook over a moderate heat for to minutes. 
• Stir in the thyme and sugar and continue cooking until golden brown and caramelised.
• Spread half the mashed potato in the bottom of a pie dish or ovenproof dish. 
• Spread the onions on top, then cover with the remaining potato. 
• Arrange the tomato slices on top 
• Sprinkle with the breadcrumbs and cheese.
• Bake in the centre of the oven for 30 minutes until golden brown and piping hot. 

Chocolate Queen Pudding

Happy Monday Lovelies

and it was laundry day again, Even though the sun was shining it was still a cold morning.. mainly because of the wind blowing down from the snow topped mountains. It was a good drying day though... and the bed sheets were dry in no time... Thank you wind!

I was watched intently by a little bird sitting in the ivy...

He disappeared for a moment and returned with a friend and they tucked into some juicy berries..

I hope they're not the ones who ate my seeds last week!

The weekly baking of the National Loaf is done and as usual the kitchen smelt delicious. This week I made one loaf in a loaf tin... the other in a cob..

There was still a bit of stale bread left from last week which made into bread crumbs and incorporated into a Wartime recipe... Chocolate Queen Pudding... from Feeding the Nation by Marguerite Patten

It was a very simple dessert... soaking breadcrumbs in a chocolaty jammy liquid.. baking in the oven and spreading more jam on top. But with just two teaspoons of cocoa powder and two tablespoons of sugar it was surprisingly very sweet. It must have been all that jam.. Four Tablespoons of it... one at the bottom of the dish.. two in the mixture and one on top.

MrD's verdict.... "odd!". And although its being eaten... I must agree!

1 level teacup breadcrumbs ( approx 2 1/2 oz)

Small knob margarine, 

Level tablespoon sugar

pint milk, 

2 level teaspoons Bournville Cocoa, 

4 tablespoons jam or jelly, I used home made strawberry jam

2 dried eggs, reconstituted, 

1 teaspoon vanilla essence. 

• Put the breadcrumbs, margarine and sugar in a basin. 
• Boil the milk, cocoa and half the jam and pour it over the breadcrumbs
• Stir the mixure well together. 
• Cover with a plate and leave half an hour. 
• Beat eggs thoroughly. 
• Spread a tablespoonful of jam over the bottom of a greased pie-dish. 
• Add eggs and vanilla essence to the breadcrumb mixture. 
• Pour the pudding into the pie-dish 
• Bake about half to three quarters of an hour, in a moderately hot oven till set. 
• Then spread the re-maining jam over the top.

Feeding the Nation
by Marguerite Patten

Wartime Braised Lamb Chops

Happy Sunday Lovelies

We had another inspiring morning at church. 

It really does recharge my batteries for the week

It was a chilly but beautiful walk home from church...

 palm trees and snow... so pretty

Photo: 1940

I do love my Sundays.. church.. relaxing with my dear husband.. doing a bit of stitching or reading...and sharing a cosy, relaxed meal together. It sets us both up for the hustle and bustle that hits every Monday morning

Another Sewing Project 

Dinner today used a meat that we havent had in a while.. Lamb

I dont buy lamb very often...even though I love the flavour. Its very hard to find where we live...and if I do see it in shops its quite expensive. But this week I found a pack of chops in the the reduced section in the butchers market... and I couldnt resist. So this Ministry of Food recipe for Braised Lamb Chops was put on the menu. Its a slow-cooking method using bacon rinds and fresh vegetables to create a flavorful gravy.

I halved the recipe as there are only two of us.. and I didnt have any rinds or mace... so I cooked without... and it still turned out to be a very tasty dish. The vegetables I used were leeks, turnip, carrots and a handful of peas. And I only had one tomato.. but Im sure canned could be used too. I also thickened the gravy with a little cornflour.. just because we like it that way

4 lamb chops (trimmed of surplus fat)
½ oz. fat or dripping (for frying)
3 bacon rinds
Mixed vegetables, diced
8 tomatoes, sliced
Seasoning: 1 teaspoon salt, pinch of pepper
Liquid: ½ pint stock or water
Flavourings: 1 clove, 1 blade of mace, 2 or 3 peppercorns, a tiny sprig of thyme, and 1 or 2 leaves of mint

Recipe from the book

• Brown the meat:
• Heat the fat (or dripping) and bacon rinds in a pan.
• Fry the trimmed chops until they are well-browned on both sides.
• Remove the chops from the pan and pour off the excess fat.
• Place the diced vegetables, sliced tomatoes, flavourings, seasoning, and stock (or water) into the pan.
• Lay the browned chops on top of the vegetable mixture.
• Cover the pan with a lid and cook very gently for approximately ¾ hour.
• Remove the bacon rinds.
• Serve the tender chops on a hot dish accompanied by the vegetables and the resulting gravy

Eating For Victory
Collection of Official WW2 Recipe Leaflets

Brrrrr....

Happy Saturday Lovelies... and what a cold morning it was 

We woke to a covering of ice on the ground... unusual for Southern California. Thank goodness I covered the strawberry plants last night. It was lovely having a nice leisurely breakfast with MrD before he disappeared into his workshop for a couple of hours

Now the heavy rain has stopped I went out and pottered in the garden for a bit.. The flowers appreciated the downpour... even if it left me a bit damp

LaterI sat by the fire and did a bit of mending. How buttons go missing so easily I shall never know! But on the  other hand...I know I will never run out of buttons!

Meat Pie with a Biscuit Topping

Dinner tonight was Meat Pie with Biscuit Topping from "57 Ways to Use Heinz Condensed Soup", 1944.. Its fast become a family favourite.

We ended the evening watching  Veronica Lake, Frederick March and Susan Haywood in

I Married a Witch ~ 1942