The Delicious History Podcast Project

Greetings, Food History Lovers!

It was a year ago that I first started this blog. It’s been an amazing journey so far, and I’ve be fortunate enough to find that there are quite a few people out there who are interested in the tasty world of Food History. I now want to take the next step in sharing my food related historical tidbits with the world by creating a companion podcast to go with the website. I think it will be an fantastic way to build a larger following, as well as prove how fun and delicious history can be. Who doesn’t love a little food and humour with their education

Now here’s the tricky part. Thanks to a recent redundancy, I need your help you make this dream a reality. Podcasts need equipment, software, media hosting, artwork, and music – all of which need to be paid for. Because I can’t rely on the kindness of retailers to simply give me the resources I need, I’m hoping that some of my beloved readers can help me to get Delicious History onto the internet airwaves.The best part about pledging to the Delicious History Podcast Project is that every donation entitles you to a reward. That’s right, if we hit our target you not only get Delicious History in your earbuds, you also get a BONUS PRIZE. What’s not to love?

So if you love food, history or my good self, please help get Delicious History into an iTunes store near you! If you also wouldn’t mind reblogging or sharing the project with your friends and other fellow history lovers, I’d be eternally grateful.Simply follow the link below for more info or to make a pledge -Delicious History Podcast Project
Thank you in advance for supporting Delicious History and for making this first year in the blogosphere truly amazing.

WWII Ration Week: Day Two

Day Two started on a somewhat less healthy note than Day One. Whoops. Let’s have a look.

Breakfast
Bacon Buttie
Tea

Lunch
Leftover ‘Everything In’ stew
A piece of wholemeal bread
Tea

Afternoon Tea
Mandarin
ANZAC Biscuit
Tea

Dinner
Bacon and vegetable pastie

One may think that I’m getting sick of eating the stew by now, but it’s quite the contrary. Admittedly, as a young woman who is usually only cooking for herself, I’m quite used to preparing meals to last over several days. Besides, the stew has only gotten more delicious with each passing day

My only other real observation for the day is that I’m quite sure that I’m going to have no problem with making my meat, vegetables and fruit last me for the entire week. To be honest, I highly doubt that I even eat 1.1kg of meat in an ordinary week. What I’m discovering is that it’s the butter and oil that are going to be the biggest issue during the last few days. As such, I’ve been saving as much drippings as possible.

One other quick issue is the fact that I work for a chocolate company and have had to be incredibly resilient about samples. In case you were wondering, adults were allowed 90g of sweets during the rationing period.

In closing, here is my recipe for the bacon and vegetable pasties I made tonight. They were incredibly tasty, and a lot less time consuming to make than I originally anticipated. The only downside is that I only have roughly a quarter of my butter ration left. As you’ll notice, I had to get a bit creative.

Ingredients

Pastry

1 cup flour (I used wholemeal)
3 tsp baking powder
1 large pinch of salt
6 tbs of butter (I substituted dripping for 3 tbs)
Herbs and pepper, to taste
Water, to bind

Filling

You really can use anything you like, but I used:

1 rasher bacon, diced
1 small potato, diced
1 carrot, diced
2 large mushrooms, diced
1 zucchini, diced
1 small onion, finely chopped
Mixed herbs (I used parsley and chives from my garden)

Method

Preheat your oven at 200°C

Pastry

Sift the flour into a bowl and add the baking power, salt and any herbs you may like to add

Rub in the butter, or any substitute that you’re using

Bind the mixture with water. I recommend using a small amount of time, as to not get the mixture too wet

Divide the pastry into 4 pieces and roll out each one into a circle

Filling

Cook the carrots and potatos until medium soft

In a separate pan, cook off the bacon. Keep the drippings.

Add the rest of the vegetables and your herbs until cooked. Add the bacon back in.  I also added a gravy effect by stirring in some  of my leftover stew broth with flour.

Put the mixture in the middle of each pastry circle

Wet the edges of the pastry with just a little bit of water. I recommend using your fingertips

Pull over one side of the pastry and press the edges down. I also used a fork to make an edging effect.

Prick the top of the pastry and brush with a small amount of milk

Cook for 25 – 30 minutes, until crisp and golden

Eat!

WWII Ration Week: Day One

Welcome to Day 1 of my WWII Rationing Week. If you have no idea what I’m talking about, I highly suggest you read this post.

Let’s start by looking at what I consumed throughout the day

Breakfast
- Porridge made from whole grain rolled oats and sweetened with sultanas
- Tea

Morning Tea
- Grapes
- Tea with milk

Lunch
- ‘Everything In’ Stew.
Essentially this was chuck steak and whatever vegetables I felt like. This is a great and easy dish because it’s designed to use up whatever leftover vegetables or meat you have in the fridge.
- A piece of wholemeal bread.

Afternoon Tea

- Homemade ANZAC Biscuit
- Tea

Dinner
- Leftover stew
- A piece of wholemeal bread.

I think Day 1 went incredibly well. This is hardly surprising considering that I had a lot of supplies to work with. However, I did ensure that I stayed in a ‘waste not, want not’ mindset in order to make life a little easier later in the week. Here a few ways in which I did this:

- The chuck steak that I used for my stew had an incredibly high fat to meat ratio. As a cheaper cut this is hardly surprising. Instead of throwing away the fat-riddled meat, I kept it, along with my vegetable cuttings to use for stock later in the week
- I also kept the drippings from when I fried the steak. This is going to be quite important later when I start running low on butter and cooking oil

Yesterday I mentioned that I don’t use a great deal of butter or sugar and claimed that I would have absolutely no problem with them being rationed.

Wrong.

You may have noticed that I mentioned making ANZAC Biscuits. They turned out incredibly well, however, they also made me fly through roughly half my butter and sugar rations for the week. As such, judging from some of the other dessert recipes I want to try, I’m only going to have enough for one more sweet treat. I will also need to get a little more creative when ordinary recipes call for butter.

To finish off today’s entry I thought I would share my ANZAC Biscuit recipe with you. For all of you non-Australian or New Zealanders, these biscuits became popular with the Australian and New Zealand Army Corps (ANZACS) during WWI. They were renowned for their durability and long life,  which was perfect for families to send to soldiers fighting over the other side of the world.

My poorly photographed ANZAC Bicuits

Ingredients

1 cup flour
(I used wholemeal. This was the standard fare during WWII)
1 Cup sugar
(I used brown because it’s what happened to be in my cupboard)

1 cup desiccated coconut
1 cup rolled oats
125g butter/margarine
1 tbs golden syrup
(I used maple syrup. I will justify this because it’s what I had in my cupboard and it therefore saved me having to go and buy a whole other product. Although this may take away some authenticity, it’s adhering to the practice of making do with what one had in order to save money)
2 tbs boiling water
1 tsp bicarb soda

Method

Mix the flour, sugar and coconut together

Mix the syrup/treacle and butter together and warm gently until thoroughly mixed.

Mix the boiling water and bicarbonate of soda together and add to the syrup/butter mixture and mix in well

Add the wet mix into the dry mix and bind together

Drop teaspoons of the mixture onto a lightly greased tray or parchment paper and cook for 10 minutes at 180C, or until golden brown all over

Remove and leave to cool for 10 minutes before placing on a wire rack to finish cooling

Eat!