Category Archives: food

Growing Vegetables In Pots.

Although The weather has been bright throughout the day it’s been chilly at night, we have even had a few frosts, so I have been nurturing my veggies. One advantage of growing in pots you can bring them inside at night, or wrap in fleece, or cover with cardboard or panes of glass. This will give enough protection to keep off the frosts.

My mixed cut and come again lettuce are doing really well, I will be having baby salad leaves very soon. The other tray has some which we transplanted so that will extend cropping. These get covered with glass at night.
Growing veg in potsThese are cylindrical beetroot, we will eat the thinnings as salad leaves and leave the rest to grow on, 2 crops in one.
Growing veg in potsThe pot in front is spinach and the one behind is mizuna which is quite hardy. We will eat young leaves in salad and the larger ones in a stir fry. I have some other oriental vegetables, the edamame beans aren’t up yet, also perilla and amaranth which haven’t been sown yet. I’ve just sown rocket, basil and corinander in small pots which will be sown every few weeks to maintain a supply throughout the summer.

Growing veg in pots
Potatoes are doing well.
Veg in potsRunner beans don’t like the cold, where I live they shouldn’t really go out until June but they needed potting on so they got planted out. They are wrapped in fleece to keep the wind from burning the leaves and to keep the frost off. A couple of nights they came indoors.

Growing veg in potsYou can see them inside the fleece wigwam, they look ok. I have 2 varieties, one is a purple bean which keeps it’s colour if you steam it.
Veg in pots
The courgettes are growing quickly, if it had been warmer they would have been potted on, I bring them inside at night.
Growing veg in potsThis is a rogue seen that was in the bean packet, can’t wait to see what it is. It looks like the courgettes but more silvery, let’s hope it’s a melon.
Growing veg in potsMy tomatoes are still on the windowsill I bought a compact cherry tomato seed in the hope they don’t get too leggy, so far it’s working. The two smaller ones are grown from seeds from my tomato sandwich as only 4 of the 6 bought seeds came up.
Growing veg in pots
I love watching my plants grow but it will be even better to eat them. Anyone got a good courgette or green bean recipes?

Partying At Home This V.E. Day


I think the lock down must be getting to me I’ve gone stir crazy today, I awoke feeling in the mood for some baking. Like many people we can now celebrate the V. E. Day 75th anniversary with an afternoon tea in the garden.

I thought I’d try and make our tea as authentic as possible, I already make my Gran’s wartime  ginger cake which is a firm favourite with everyone who has tried it.
IMG_0048The unusual thing is this cake has no eggs, it uses vinegar and baking soda instead so it’s great for lock down or vegans. You can find the recipe hereV E Day ration book recipesI should mention everything got a little browner than usual, my main oven gave up on me a couple of weeks ago, I’m using the top oven.
Once sliced you can’t tell  🙂
V E Day ration book recipesI went in search of other wartime recipes and found a great blog called The 1940’s Experiment. I found a chocolate cake recipe that looked great, with mock cream. My Aunt always made a similar mock cream for her chocolate cake and I loved it as it’s  not as sweet as buttercream. She always put Cadbury’s  chocolate and buttons on the top of hers but I  don’t  think they would have had that luxury then and I don’t have any in my pantry so a dusting of icing sugar will have to do.
The cream looks a little lumpy but it tastes fine.
V E Day ration book recipes
V E Day ration book recipesI made my tried and trusted scone recipe which I think came from my Gran originally, I  had it on my blog but can’t  find the recipe, I will add it soon. Again no eggs, vinegar and baking powder make these scones nice and light. With true ration book thrift I divided the scone mixture and made half cheese and wild garlic picked from my garden and the other half fruit.

V E Day ration book recipes

V E Day ration book recipesI’ve donned some red lippy and a land girl look,  I’m looking forward to eating this lot and waving to my neighbours who are busy putting up bunting, these are strange times. All that’s left to do is set the table.
I just wish my Dad could be here enjoying tea with us. Can you imagine how people would have felt at the end of the war, we might feel a little stir crazy with 6 weeks of lockdown but it’s  nothing in comparison is it?

Enjoy your day however you are spending it and stay safe.

Cooking with dried egg.

When the lockdown started and panic buying was leading to food shortages I bought some dried egg powder. I have been curious to try it as my Mum told me she loved it during the war.

From the packet I worked out 12g was about the equivalent of an egg. I decided to make a Victoria sandwich cake, but I only made 110 g / 2 egg mixture, baked in one tin just in case it didn’t  turn out right, I didn’t  want to risk wasting ingredients, I could always make a trifle with it if it didn’t turn out right.

The egg powder is a lovely yellow colour, it smells slightly eggy but that’s probably to be expected.
Baking with dried eggI added it after creaming the butter and sugar, it didn’t  sieve very well so a spoon was used to push it through. I added some milk as the mixture was too stiff then beat it in before folding in the flour.
Baking with dried egg
All the mixture went in one tin, with the plan of cutting it into 2 semi circles and sandwiching with homemade jam. I don’t  like buttercream and I’m not going out to shop so unfortunately there’s no cream to put in the middle.
Baking with dried eggThe cake rose well, I decided to cut it through the middle but as it was so light I found this quite difficult and the top layer cracked, nothing that can’t be disguised with a dusting of icing sugar.
Baking with dried eggOn eating, the cake was feather light and spongy, it tasted buttery maybe slightly more eggy than when using fresh eggs, it was delicious.
Baking with dried eggAs it’s Easter Sunday I’m cooking a roast dinner for the 3 of us who are at home, normally there would be a family gathering. I used the dried egg and dried milk to make Yorkshire puddings, not the best puds I’ve ever made but they tasted great, very light and fluffy.

Yorkshire puddings made with dried egg and milk

Making Beeswax Wraps

I really can’t get going this January. It’s always a difficult month as I only work in the daylight hours. Also I intend to adopt a slower pace of work this year, I need more time to do other things. I’m taking this ‘slow living’ to heart and really enjoying feeling calm and relaxed.

I’ve been reading, knitting and cooking healthy food, exercising and following my diet plan. I even made a Facebook group called  ‘Motivation and Support for Healthy Eating and Exercise’ click here if you want to join us.

This week I decided to make some beeswax wraps.

I cut some squares of cotton fabric, having washed it first to remove the finish. Then added some beeswax pellets and another square of fabric on top.
Making beeswax wraps

Making beeswax wraps

This was sandwiched between 2 pieces of baking parchment. I decided to do this on an old towel rather than the ironing board.

Making beeswax wraps

When you iron you can see the wax melting and coming through the fabric.
It looked patchy so more beeswax was added then more ironing.

Making beeswax wraps

Making beeswax wraps

I had too much wax this time, it leaked out onto the towel.

Making beeswax wraps

Because there was too much wax I layered up one waxed piece with a new piece of fabric and ironed to transfer the wax. I kept doing this until they looked evenly coated.

Making beeswax wraps

They were laid flat until the wax set.

Making beeswax wraps

I have to say I’m  not totally convinced they will work but I’m certainly going to try them out.

They work as bowl covers.Untitled

Lets try wrapping an apple.

Making beeswax wraps

Success.

Making beeswax wraps

I wouldn’t use them for things like meat but they will have their uses and they will save on some waste.

The Be-Ro book revisited.

Last week I had cause to do some baking, I decided to make my Dad his favourite, “Maids of Honour “ from my Mam’s old Be-Ro book.

I learned to cook as a child with my Mam and Gran from this book, it was THE cookbook.

I have 2 old copies of the book, both were my Mams, one is really quite old and in sepia, it’s lost the cover, after a bit of online research and what I remember the cover to look like I think it dates back to 1930. The other one is in colour, it’s the 34th edition from 1974. I decided to buy the 41st edition to add to my collection.
BeRo books through the agesI  did more research online, I didn’t realise that Be-Ro was a North East company, but that would explain why every household I knew as a child had a Be-Ro book. All my family baked from this little book for the weekend, the cake tin was rarely empty. The recipes are straightforward and economical too. I enjoyed reading about the history of Be-Ro flour and why the cookbook came about, you can read about it here.

It’s interesting to see how recipes have changed over the editions, to suit today’s palate and pocket. For example the Dundee cake is smaller now, it has less almonds.
Dundee cakeThe lemon meringue pie has more lemons in it and they are now individual pies.
Lemon meringue pieMargarine has been swapped for butter in the Victoria sandwich cake.

Victoria sponge

In most recipes salt has been reduced.

Some recipes like my Dad’s favourite Maids of Honour have gone but there are some new recipes like Smoked Trout Tartlets which sounds rather grand for the Be-Ro book.

Today I’m baking for friends coming, I’ve made a start with a Victoria sandwich cake (to fill later) and coconut tartlets. OH can’t resist these.
Baking from the BeEo book
The new book has some very useful conversion charts (useful when using the old books) And helpful tips for when things go wrong, as ever this really is a little jem of a cookbook  and unlike a lot of cookbooks the recipes are easy to follow and ingredients don’t cost the earth. At under £5 a copy I think every home should still have one. Now I think I will go and make some Melting Moments, I bet you can’t eat just one 🙂