The Woolton Pizza Pie for VE Day 70th Anniversary Celebrations

To celebrate the 70th anniversary of the end of the Second World War in Europe (VE Day – 8 May 1945), Potato Pete is being brought back to life through wartime recipes which have been given a modern makeover. Though times have changed, potatoes remain a British favourite and are still helping the country enjoy a healthy, balanced diet.




Potato Pete was a fun character created by the Ministry of Agriculture & Food to inspire people to eat more potatoes and maintain their health during the Second World War. Families were encouraged to make use of their gardens or allotments to grow vegetables through the ‘Dig for Victory’ campaign. At its peak, there were 1.4 million allotments in Britain.



Kate Cox of the Potato Council says, “Potatoes were a staple ingredient in Britain during the war and a key component of the ‘Dig for Victory’ campaign, so it seemed only fitting to celebrate VE Day by revamping wartime recipes that are still just as tasty and nutritious today!”  



Dietitians argue that wartime diets were amongst the healthiest the British population has ever eaten, which in turn led to improvements in the nation's health.

Sian Porter, dietitian says, “Food during the Second World War was all about sustainability, minimising waste and nutrition. Today we are seeing a renewed interest in where our food comes from, how it is grown, avoiding waste as well as maximising nutrition. Ingredients such as potatoes were relevant then and are relevant now.” 

Potatoes are the original superfood, with research* showing children get more Vitamin C, B1, B6, Folate, Iron, Magnesium and Potassium from potatoes than from the 5 superfoods; beetroot, bananas, nuts, broccoli and avocado combined.
 
Average intakes of potassium, iodine, folate and vitamin B6 are more than 10% higher in adults who regularly consume more potatoes rather than alternative carbohydrates such as pasta or rice.  The average intakes of potassium, folate, vitamin A and vitamin B6 are also more than 6% higher in children who consume potatoes regularly.


Woolton Pie is a tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages.  It's one of the most famous war time recipes, named after Lord Woolton, he helped to make the recipe popular when he became Minister of Food in 1940.  I've taken that recipe and updated it to make the kind of  'pie' that many of us enjoy weekly - a pizza pie!

The Woolton Pizza Pie
Serves 6

For the base
1 tbsp olive oil
2 tbsp milk
60ml water
115g mashed Maris Piper potatoes
2tbsp butter
1 tbsp sugar
1/2 tsp freshly ground black pepper
1 tsp salt
270g strong white flour
2 tsp fast action yeast

For the topping
6 new Charlotte potatoes
1/2 a small turnip (swede)
2 carrots
Florets from 1/2 a medium cauliflower
5 cloves of garlic, skins on
2 tbsp olive oil
1 tsp sweet smoked paprika (pimenton)
2 tbsp finely chopped spring onions
50g finely chopped parsley
I made my dough in the bread maker, but to make it by hand:

Labels: 70th Anniversary Celebrations, Dig for Victory, Pizza, Potato Pete, potatoes, VE Day, Vegetables, Vitamins, Wartime Kitchen, WW2

posted by Janice @ 06:30 16 Comments

Wartime Kitchen Ration Book Cooking Remembrance Sunday 11.11.12

Many women found themselves widowed and grieving, often with children to bring up alone.  For others the comfort and busyness of children would have been welcomed, but many city children had been evacuated to the country.

Sweets: 262g (3oz) per week.

Labels: Ration Book Cooking, Remebrance Sunday, Wartime Kitchen, We shall remember them, WW2

posted by Janice @ 08:32 6 Comments

Ration Book Cooking - Thursday 8th November

Porridge!

Wartime Kitchen Menu for Thursday 8th November

Labels: Barley, Flahavan's Irish coarse cut oatmeal, oats, Porridge, Ration Book Cooking, Wartime Kitchen

posted by Janice @ 21:45 3 Comments

Ration Book Cooking - Tuesday 6th November

After day one of living on WW2 rations, I have found that what I miss most is coffee!  I did notice it wasn't listed in the rations, so went looking for some information and this is what I found out:

Sugar and coffee are imported from South America and the Caribbean.  In addition to the hazards of shipping by sea, the military needed great quantities of these ingredients.  Shortages of European sources being cut off meant that Britain only had access through the US adding additional strains on the supplies and the tonnage lost to the war in the Atlantic also added to the shortages.  My husband's uncle was a Gunner for the Merchant Navy and worked on the convoys, including the Arctic convoys to help bring vital supplies to the troops and the Home Front.

1940

The shortage of imported coffee in WW2 led to a rise in the use of Camp Coffee; a concentrate made from just 4% coffee with chicory (a vegetable) as the main ingredient.  I can remember visiting an elderly lady and being offered Camp Coffee in hot milk, I am no fan of warm milk in any drink and the combination of the milk and the, rather treacly, Camp Coffee was not to my taste!



And while we are on the subject of beverages,  I've realised the benefits of drinking my tea black, no milk and no sugar.  I stopped taking sugar in my tea when I was about 12 and stopped taking milk when I was a student with no fridge (students of today please note: no fridge, no phone, no computer or laptop, no central heating or washing machine - we went to the launderette) however, I digress, where was I?  Oh yes, black tea is going to allow me to make some kind of pudding with my milk and sugar rations - result!

Menu for Tuesday

Breakfast
Two slices of toast (National Loaf) with 1 tsp jam 
Lunch
Leek and Potato Soup (see Monday)
Supper 
Haricot Beans, Baked Boston Style  (from Vegetables for Victory by Ambrose Heath) serve with Carrots and Potatoes

1943

This little book belonged to my gran, who must have worn out the cover, recovered it with brown paper and stuck the picture back on the front!  I think she used it well into the 1950's as there are some newspaper cuttings of Elizabeth David recipes tucked between the pages.

The Haricot Bean recipe is currently cooking in the oven ready for tomorrow, so I will post the pictures and recipe later.  In the meantime I'm going to give you the recipe for the National Loaf.  Over at Lavender and Lovage, Karen tells you more about how this came about.

NB: butter spread pre-rationing!

Wartime loaf

600 ml (1 pint) of warm water
5 teaspoons of quick rise yeast
couple pinches of sugar
2 lb of wholewheat (wholemeal) flour
1.5 teaspoons salt
1 tablespoon rolled oats (for top)
 drizzle of vegetable oil

Method

Place flour in large bowl
Mix in all dry ingredients except the rolled oats
Drizzle in vegetable oil
Pour in warm water
Mix thoroughly
When dough comes together knead for 10 minutes until dough is silky
Place back in bowl and cover
Let dough rise somewhere warm until doubled in size
Knead dough briefly again
Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured
Brush top with a little water and sprinkle on some rolled oats
Leave to rise for around 20 minutes
Place in oven at 180 0C for around 30-40 mins (depending on the size of the loaf)
Remove from oven
Cool for at least 15 minutes before cutting






 I cheated a little here and used the bread maker to make the dough, then baked it in a tin in the oven.


So how are we doing with the rations?





Remember to check out how Karen and Fiona are getting on in their Wartime Kitchens.

Labels: Camp Coffee, coffee, haricot beans, Ration Book, Ration Challenge, Vegetables for Victory, Wartime Kitchen, Wartime Loaf, Wholemeal Bread, WW2

posted by Janice @ 07:30 6 Comments

Ration Book Cooking - Monday 5th November

We've all heard stories of 'what it was like in the war' and the recent TV series, War Time Farm brought home again how different things were for people in Britain trying to get by and feed their families during the Second World War.  When Karen of Lavender and Lovage suggested living on WW2 rations for a week, I was right in there signing on with Karen and  Fiona from London Unattached.  As the time has got nearer, it has become more daunting, maybe because I've really looked at what might be involved!

I've thought hard about how I should approach this challenge and over this weekend I have come to the conclusion that I need to start from where I am.  So my challenge will take into account that we live on a farm where, according to my MIL who lived through WW2, there were always plenty of vegetables and they didn't often have to do without.

In terms of our own family, if there was a war on my sons, who are 23 and 25, would be enlisted and fighting.  I would like to think that our younger son,  who is a musician, would  be in ENSA entertaining the troops.  Our elder son, perhaps a quartermaster,  organising the stores in one of the forces. However, it is more likely that they would front line troops sent to Europe or the far east to fight for their country.  It gives me a chill just to think about it.

During the Second World War it was considered essential that a male workforce was kept back from active military service to be employed in certain jobs. As a farmer, my husband would be in a 'protected occupation', just as his father was,  and I would also be needed to work on the farm, which is why you see my dressed as  a 'Land Girl' in my blog header this week!

WW2 Rations 1940: per one person (adult)

Menu

Monday
Breakfast - Porridge (made with water)
Lunch - Leek and Potato Soup

 Leek and Potato Soup

1 tbsp lard or oil
3 large leeks
1 1/2 lb potatoes
4 pints stock

Heat the oil over a moderate heat, add the cleaned chopped leeks, and let them sweat for while until they start to soften.  Add the potatoes, chopped into 2in chunks and cook for a couple of minutes.  Add the stock and cook until the leeks and potatoes have cooked, about 30 minutes. 


Supper -  Egg and Sausage Pie

 Sausages were not on ration but were often difficult to get hold of, so when you did get them, you wanted to make the most of them.  Eggs were rationed and this pie, uses all of our egg rations for the week.  However it will provide two meals, so good value. The recipe comes from Aunt Kate's Ration  Recipe Book, presented with the 'People's Friend'.




Egg and Sausage Pie
3 eggs
8oz sausages (approx 4 sausages) I browned the sausages first although this is not required
1/4 pint milk
salt and pepper
1/2lb short pastry   (I substituted vegetable shortening, couldn't face lard, for half the butter in this recipe)

Line a deep sandwich tin with pastry, Place sausages, sliced length ways, on the pastry.  Beat the eggs with the milk and a dash of salt and pepper and pour over the sausages.  Bake for 45 minutes in a moderate oven.  Use hot, or when cold cut into wedges and serve with lettuce and sliced tomatoes.

So what is left?




 Why not join Karen and Fiona on their Wartime Kitchens?

Labels: Lavender and Lovage, London Unattached, People's Friend, Ration Book, Wartime Kitchen

posted by Janice @ 07:30 8 Comments