My work load has increased for this week, a fact that I am grateful for. More working hours means more money earned and that, my friends, can only be a good thing.
But I needed to be prepared for the chaotic nature of this week, so it was to the kitchen for most of the day yesterday. I needed to stock the goody tin and fill the freezer and spend some time preparing food. I’m sure I’m not the only one who feels cooking is good for the soul. Let me share the things I made that are good for the stomach!
Firstly, I had to decide what to do with all of the odds and ends I had left in the fridge; the last of a pack of chicken thighs, half a butternut squash and someone else’s mushrooms that needed eating up. Add an onion, an apple and a fair amount of seasoning, and I had this delicious concoction bubbling in the slow cooker.
I can’t actually share if the recipe was successful or not, as I’m eating the first portion tonight with piles of mashed potato. It certainly smelt appetizing last night.
Onto the baking section of today’s programme. From recent reading and research into rationing, I discovered oatmeal wasn’t rationed and the prices were controlled to make it a readily available product. So I spent 95p on a bag and got baking. I used 100g of oatmeal to 150g of porridge oats to make this batch of honey flapjacks, and they were very successful. They seemed to hold together much better than my first attempt. A winning recipe.
I also had my first attempt at Scotch Shortbread, an “economical” recipe from a Marguerite Pattern book. Success! My previous exploration into g-f shortbread had been a miserable affair, but this was a delight. It only made a small quantity, but there would be no harm in doubling up if the fats ration allowed.
During my shopping expedition yesterday morning, I of course spent a long time in the greengrocers. My best buy was three aubergine for 50p, all because of a couple of bruised bits. I soon chopped those off and set to work on a curry.
Veggie curry doesn’t really create images of 1940s Britain, but I still had curry paste leftover from pre-rations so I made a big batch yesterday. In the mix is aubergine, onion, tomatoes, red pepper and red lentils. Even thought the jar of paste is gone, I still have plenty of spices in stock, so there will certainly be more curries in my kitchen.
For dinner, I had the final chicken thigh with roasted butternut squash and sweet potato. I have no picture to share, because after an afternoon surrounded by food, I was ravenous!