Nana's Roasted Fairy Cabbages

Good Morning Lovelies..

Photo: 1940

We had wonderful Christmas Day. Santa was very generous to MrD and myself.. and we had a lovely peaceful day together. We got to speak to our children and grandchildren across the pond. The Littles were so excited for their presents and chattered 50 to the dozen... compared to our teenage grandson who was very laid back.. tho very grateful for what he had received. Wonderful to see. and it really makes my Christmas

Photo: 1940

Christmas Dinner was delicious (not wanting to blow my own trumpet)... and the Wartime Carrot Christmas Pudding was a triumph.

Now we are left with lots of leftovers that will feed us for quite a few meals.. which is not a problem... and quite the blessing. One side dish which MrD is happy we have leftover is my grandmothers recipe for Roasted Brussles sprouts. Roasting these little vegetables on a high heat takes away the bitterness and brings out a sweet nutty flavour... which makes then a favourite meal accompaniment

In an effort to make is eat our greens... Nana B had imaginative names for vegetables.. with a huge emphasis on the wee folk that lived at the bottom of her garden. Amongst other things.. Broccoli were fairy trees.. cauliflower were snow covered fairy trees.. carrots were magic eye potions... and brussels sprouts were Fairy cabbages.

So at Christmas we looked forward to Roasted Fairy Cabbages with our lunch. Nowadays there are lots of recipes for this festive side dish... but Nana kept hers simple... and to be quite honest they have stood the sands of time

2lbs Brussels Sprouts

4 slices bacon

Tbsp oil.. nana used saved bacon grease

Salt and Pepper to taste

• Preheat oven to 425F
• Trim and halve the Brussels sprouts
• Place in baking tin
• Drizzle with grease
• Toss the sprouts until coated
• Sprinkle with salt and pepper
• Top with chopped bacon
• Roast for 25-30 minutes, 
• Stir half way through for even browning and prevent burning

Christmas Greetings

 No recipe today... Im just spending it with my dear hubby..

But I would like to say..

To all my Fabulous 40s Foodie Friends..

Thank you for all your love and support this year..

I wish you a very Happy, Peaceful and Blessed Christmas..

Phoebe x

Christmas Eve Canned Cranberry Cutouts

A Blessed Christmas Eve Lovelies

Waiting for Santa 1940

By this time.. across the pond.. my grandbabies are safely tucked up in their beds waiting for Santa to arrive.

Photo: 1940

For us everything is ready for tomorrow.. The food is prepped as much as it can be.. the gifts have been delivered and ours under the tree. So there's time for a quick.. last minute "recipe" before the madness begins..

I saw this creative way of serving Ocean Spray Cranberry Sauce in a November 1941 edition of Better Homes and Gardens Magazine... and I had to give it a try..

They turned out so pretty and festive ...and I will serve them on my Christmas table..

although I won't be putting them on pineapple slices.. 

as illustrated in the December 1941 edition of BHG Magazine

Photo: Carols by Candlelight 1944

So now we are off to church for our Christmas Eve Service and to sing carols by candlelight..

and amongst all the hustle and bustle of the last few weeks.. 

lets take a moment and remember the true reason for the season

Bing Crosby 1942

 

Happy Christmas Dear Friends

Wartime Christmas Carrot Pudding

Sunday Blessings Lovelies

A boys' choir at the Church of the Heavenly Rest in New York City
sings Christmas carols in a dress rehearsal for the Christmas Day service in 1940.

The First Nowell 

by Dick Haymes and The Song Spinners, 1944

Its the last few days before the celebration of our Saviours birth. It filled my heart with joy singing His praises in church this morning

Photo: December 1941

Everything is ready for Christmas with just a couple of dishes to prep. So MrD and I could afford to relax for the afternoon ready for the busy few days ahead

One of the last things will be our Christmas pudding. I made it last year for the first time and it was a huge success. It was the only part of our dinner I was worried about. It’s a recipe I had put off for a couple of years...even though its one from my Nanas wartime collection.. although I’m sure there are variations out there…

So this, my friends, is a Carrot Christmas Pudding.. Looks perfectly normal... except for some of the ingredients. As well as the usual dried fruit and delicious spices.. it contains grated carrot.. and wait for it.. grated potato!

Now I wasn't too sure what it was going to taste like but it smelled divine.. and felt very moist and springy to the touch.. But, I need not have worried as it was a huge success.. No one knew what was in it... and although surprised.. didnt seem to mind when told of the ingredients

It was actually delicious.. not too heavy.. and only slightly improved by a little Birds custard…and thats why I will be making it again this Christmas

1 cup carrots (packed), finely grated (about 2 carrots)
1 cup potatoes (packed), finely grated (about 2 potatoes)
1 cup granulated sugar
¾ cup beef suet
¾ cup raisins
½ cup currants
1 cup all-purpose flour (plus 2 tsp for coating dried fruit)
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp baking soda
unsalted butter (for greasing the basin)

• Grease the bottom and inner sides of a 2 pint (1 Litre) pudding basin
• Cut a small circle of parchment paper to cover bottom of basin.
• Set in bottom and grease top side
• Put a large stock pot on stove over low heat with enough water to reach about ½ way up the pudding basin when immersed.
• Cover and bring water to a gentle simmer.
• In a small bowl, whisk together the flour, cinnamon, cloves and nutmeg.
• In a separate small bowl, toss the raisins and currants in 2 tsp of flour until evenly coated.
• Grate carrots and potatoes.
• Sprinkle baking soda over grated potatoes and stir to combine.

• In a large bowl, mix together grated carrots, the grated potatoes, sugar, raisins and currants.
• Mix in the suet
• Add in flour/spice mixture and stir just until combined.

• Transfer the mixture into pudding basin.
• With the back of a spoon, press mixture down gently

• Cover top of container with aluminum foil
• Secure the foil with a piece of kitchen twine tied around the circumference.
• Form a handle for easy lifting by cutting a second piece of kitchen twine
• Tie each end to the first piece of twine at two places across from one another.
• Set container into stock pot of simmering water, ensuring that water level still reaches about ½ way up.
• Cover stock pot with lid and bring water back to a gentle simmer.
• Add in additional hot water, as necessary, to maintain water level.
• Allow pudding to steam for at least 3 hours, until a toothpick inserted into the top of the pudding comes out clean

• Remove container from stock pot and allow the pudding to cool, uncovered, for 10 minutes before unmolding.

• Serve warm, topped with a dollop of cream, brandy butter.. or my favourite... Birds Custard

Store in an airtight container in the refrigerator or freezer for up to 4 months when it can be defrosted and resteamed for an hour

Christmas Gifts from my Kitchen

Happy Saturday Lovelies..

The last few days before Christmas

so when MrD went for a motorbike ride up the mountains..

and what fabulous views he saw too...

Photo: 1942

I decided to wrap a few more presents...

It was also time to put this years gift boxes together... filled with handmade goodies from my kitchen.

Green Tomato Chutney, Plum Jam, Candies Jalapenos, and some freshly baked mince pies.

 
The gift box was lined with my dehydrated citrus fruit that gave a delicious aroma when the box was opened

I also added some tea bags... because seriously.. you cant have a mince pie without a nice cuppa!

Christmas Bread

Good Morning Lovelies

Back to earth with a little bump after my lovely anniversary spent with MrD. 

I really do love our time together...

A little festive music helps throughout the day..

Like the wonderful Nat King Cole 

The Christmas Song 1946

Photo: London 1940

As I washed the dishes this morning.. I watched our neighbours trying to get a huge Christmas tree though their front door. They did it... eventually.. minus quite a few pine needles.. and I wondered...

Does anyone else still have a real tree every year?

So then it was back to Christmas baking with this lovely braided yeast loaf thats packed with dried fruit and a festive cinnamon flavour.

Original Magazine Clipping

Featured on the December 1940 edition of Better Homes and Gardens Magazine.. this recipe makes two good size loaves.. so I half it which is enough for me and MrD. Its a bit dense...but that could be my kneading technique but its lovely with a spread of butter and a cup of tea. Plus when it gets a bit stale its wonderful toasted

2 cups milk, scalded

1/2 cup shortening

2/3 cup sugar

2 teaspoons salt

1/4 teaspoon crushed cardamon seed

1 teaspoon cinnamon

2 cakes compressed yeast

1/4 cup lukewarm water

2 beaten eggs

4 cups flour

1 cup white raisins

1 cup shredded citron

1 cup chopped maraschino cherries

4 cups flour

• Combine milk, shortening, sugar, salt, and spices; 
• Cool to lukewarm. 
• Add yeast softened in lukewarm water. 
• Add eggs; mix well. 
• Add 4 cups flour; beat well. 
• Add fruits and remaining 4 cups flour. 
• Let rise until double in bulk. 
• Punch down and knead lightly. 

• Form in two round loaves or braids
• Let rise until double in bulk.
• Bake in a moderate oven (350°) 45 minutes. 
• While warm, brush with butter.

Better Homes and Gardens Magazine
December 1940

Chocolate Dipped Orange Slices

Happy Anniversary to my wonderful MrD

The years have flown by... with each new moment happier than the last

Thank you for being you..

All my Love xx

MrD surprised me by coming home early.. with some beautiful roses

He then treated me to a late lunch at our local Mexican cafe. 

The food there is absolutely delicious

We really should go more often

Back home I finished off another homemade gift.. This time from Better Homes and Gardens Magazine, November 1940.

Chocolate Dipped Orange Slices are just oranges candied in a simple syrup and once dried.. dipped in chocolate They are an easy and tasty sweet treat perfect for Christmas and gifting. Omit the chocolate and use the slices for decorating cakes, cupcakes or quick breads!

3 oranges

1½ cups sugar

1/4 cup water

Juice of 1 lemon

2 3-inch sticks cinnamon

• Cook unpeeled oranges in salt water to cover 30 minutes. (I omit the salt)
• Drain and slice inch thick.
• Place in a baking dish ( I used a lined tray for easier clean up)
• Combine sugar, water, lemon juice and cinnamon sticks in a saucepan
• Heat gently until sugar dissolves.

Original Magazine Clipping

• Pour over orange slices in baking dish
• Cover and bake in slow oven (300° to 325°) 1 hour.
• Transfer the slices onto a wire rack and let them cool completely
• Sprinkle with salt or sugar.. or dip in melted chocolate

Better Homes and Gardens Magazine

November 1940

Wartime ChocolateTruffles

Happy Tuesday Lovelies

Photo:1940

No matter what time of year it is... housework never completely stops..

 including the ironing... 

Proctor electrical appliances ad

December 1947

And as a housewife.. I would be pleased to receive any household appliance as a Christmas present...

Photo: 1940

I must admit MrD is very thoughtful with the gifts he chooses for me

And talking of gifts.. this is a very easy Chocolate Truffle recipe from 1940. This Second World War recipe leaflet is for cakes, biscuits and sweets using Fry's cocoa. Very simple to put together and you could also  add other flavourings like orange or rum. They make an ideal last minute gift.

Frys Recipe Leaflet 1940

2 tablespoons dried milk (rounded)

2 tablespoons Fry's cocoa (rounded)
3 tablespoons sugar (rounded)
1 tablespoon margarine (rounded)
1 tablespoon fresh milk
¼ teaspoon vanilla

Original Recipe

• Mix dried milk and cocoa in a basin.
• Melt sugar and margarine with the rest of the milk in a pan.
• When warm, stir in vanilla, dried milk, and cocoa.
• Beat until smooth.
• Leave until almost set.
• Roll into balls and dust with cocoa, powdered sugar or roll in coconut