Hello all:
In this episode I am making dinner from wartime recipes; Lord Woolton Pie and Stuffed Baked Apples.
During WWII, the role of British housewives and their contributions to the wartime economy were significant. Many housewives cultivated “ Victory Garden” in their yards and had to be creative in the kitchen, making nutritious meals with available ingredients. As meat was on ration, vegetables became the important part of British diet.
I like to explore 1940s recipes, and Lord Woolton Pie has been one of the favourites of ours. As the apples are in season right now, they are the best chose for a warming autumnal pudding.
Hope you make it and enjoy it with your family. Please let me know in the comments how it was!
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Lord Woolton Pie:
Ingredients:
500 g of each vegetable: carrots, celery, leek, cauliflower
1 cup of vegetable stock
2 tbsp oats
Bay leaf, thyme, rosemary
For the potato crust pastry:
100 g plain flour
50 g mashed potatoes
50 g butter
1 tsp baking powder
1 tbsp water
Pinch of salt
Dice all vegetables and add them to a pan. Add oats, salt and pepper, and fragrant leaves. Cook with 1 cup of vegetable stock for 15 minutes. Transfer the vegetable into a piedish and allow to cool down. Meanwhile, prepare the potato crust pastry.
Add the flour, mashed potatoes, butter, baking powder and salt to a mixing bowl. Rub the butter until the mixture resembles breadcrumbs. To bring the dough together add 1 tsp cold water. Roll out the dough and cover the piedish. Brush with and egg or just milk and bake in 200c oven for 30 minutes. Serve with gravy and any choice of green vegetables.
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Stuffed Baked Apples
Ingredients:
3 large eating apples
100 g raisins
50 g walnuts
2 tbsp orange juice
1 tsp cinnamon powder
For the crumble topping
50 g plain flour
25 g butter
25 g sugar
First, prepare the crumble topping. Add the flour, butter, and sugar into a bowl. Rub the butter with the flour until the mixture resembles breadcrumbs.
Mix the raisins, chopped walnuts and cinnamon powder in a bowl and add 2 tbsp orange/tangerine juice. Let it soaks while you are preparing apples. Halve the apples and de-core them. Put them on a baking dish and stuff them with the raisins and walnut mixture. Add enough water to the baking dish to cover the base. Cover the dish with foil and bake in 200c oven for 20 minutes. Remove the foil and cover the apples with crumble topping. Bake for further 20 minutes until the top is golden.
Serve with cream or a scoop of ice cream.
Bon Appetit!
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Music:
Ella Fitzgerald & Louis Armstrong, public domain via archive.org
[ Ссылка ]
The One And Only Tommy Dorsey (12" vinyl), Public Domain via archive.org
[ Ссылка ]
