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Re: WHAT DID WE HAVE FOR TEA?

Posted: 29 Mar 2012, 05:39
by Stanley
Old favourite, a cheese and tomato butty with Heinz salad cream and plenty of salt! Filled up with a small pork pie and an apple for pudding.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 29 Mar 2012, 08:26
by Moh
Sausage, mash & onion sauce tonight.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 30 Mar 2012, 05:27
by Stanley
Wasn't hungry after a big sausage butty for breakfast and a meat pie and some currant bread at dinnertime so I just nibbled on three cold sausages and an apple.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 31 Mar 2012, 04:40
by Stanley
Cheese and tomato butty with currant bread for pudding with whey cream butter and strawberry conserve. Bugger the diabetes!

Re: WHAT DID WE HAVE FOR TEA?

Posted: 31 Mar 2012, 11:47
by EileenDavid
Just had the weirdest chicken burger in Brittany. It wasn't a burger it was chicken pieces in curry sauce on a burger bun. Eileen

Re: WHAT DID WE HAVE FOR TEA?

Posted: 31 Mar 2012, 12:52
by Moh
Steak Diane, oven chips, grilled tomatoes & onion rings tonight.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 31 Mar 2012, 17:20
by EileenDavid
Shark curry Eileen

Re: WHAT DID WE HAVE FOR TEA?

Posted: 01 Apr 2012, 03:38
by Stanley
Ham butty and dates for pudding.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 01 Apr 2012, 16:49
by Moh
Roast lamb, cauliflower, new potatoes and roast parsnips & potatoes.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 02 Apr 2012, 03:11
by Stanley
Another quality ham butty and dates for pudding! Will roast some Middle White pork today for butties.....

Re: WHAT DID WE HAVE FOR TEA?

Posted: 03 Apr 2012, 06:42
by Stanley
Roast Middle White pork is a goody! A lot of fat but meat is tasty and most. Lots to be said for the rare breeds.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 04 Apr 2012, 04:30
by Stanley
I took the fat off the gravy from roasting the pork and popped it in the deep fat fryer. Then used the stock to build a veggie stew with lots of spuds in it. Good stuff and cheap!

Re: WHAT DID WE HAVE FOR TEA?

Posted: 04 Apr 2012, 14:06
by Moh
Cottage oie tonight.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 05 Apr 2012, 04:30
by Stanley
Veggie soup going down well. Hot X bun for pudding!
Image
If you've got a stove lit, the leccy flickering doesn't worry you....

Re: WHAT DID WE HAVE FOR TEA?

Posted: 05 Apr 2012, 15:17
by Moh
Liver & onions tonight.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 06 Apr 2012, 04:20
by Stanley
Veggie stew bit the dust. Butcher's day today so little treats!

Re: WHAT DID WE HAVE FOR TEA?

Posted: 06 Apr 2012, 12:40
by Moh
At one time they would have been closed today. Baked trout and new potatoes tonight.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 07 Apr 2012, 04:53
by Stanley
Moh, Barlick has never recognised Bank Holidays, a hang over from the days when we consolidated them all in the general September holiday.
I've found a new use for the stove during the day when it is running at low fire. It's ideal for simmering a pan for slow cooking. I experimented with dried peas yesterday and tea was pea soup with bread pobs and a meat pie cut up in it. I often think that one of the advantages of being reared under rationing during the war means that we accept much plainer food quite happily. I can well imagine younger people not accepting such plain food, they need more excitement, food as entertainment not fuel.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 07 Apr 2012, 10:17
by Moh
Slow cooked lamb shanks tonight with mashed potatoes.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 07 Apr 2012, 13:43
by EileenDavid
Roast chicken dinner today and we are having veal tomorrow never had it before but classed as a white meat?

Stanley your right about the rationing, I was just born after the war into a large family 7 kids mam and dad and grandma lived with us too. Mam and Grandma were both good plain cooks nothing fancy but wholesome. If you didn't like what was cooked there was nothing else.

Eileen

Re: WHAT DID WE HAVE FOR TEA?

Posted: 08 Apr 2012, 04:30
by Stanley
Sounds harsh these days doesn't it but it's generally accepted now that this is one of the reasons why my generation is so healthy.
Used pease pudding as part of the base for a sausage and beans casserole. Froze three helpings for use in future stews etc. A cheap and nutritious filler for extending a dish. Good food can be so cheap!

Re: WHAT DID WE HAVE FOR TEA?

Posted: 08 Apr 2012, 10:31
by Moh
we are having roast chicken today with roast potatoes, roast parsnips, carrot & swede, roast squash & gravy.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 09 Apr 2012, 04:38
by Stanley
The bean casserole bit the dust last night. I have a burger left, plenty of eggs and cheese and a loaf baking as I write. I shall not starve!

Re: WHAT DID WE HAVE FOR TEA?

Posted: 09 Apr 2012, 10:30
by Moh
Cold chicken tonight.

Re: WHAT DID WE HAVE FOR TEA?

Posted: 10 Apr 2012, 04:43
by Stanley
Roasted a piece of Middle White pork for butties. Did it the old fashioned way, not covered or wrapped in any way. Because it's old fashioned prk with plenty of fat in it it didn't dry out and the fat that came out of it went straight in the deep fryer. Nice warm pork doorstep butty for tea!