Saturday, 13 January 2018

Trying Out a Wartime Recipe




I've got a bit obsessed with weighing things!!

It's partly to check out what I'm getting for my money and partly to bring portion sizes down to nice healthy limits ... and well it's interesting.  And I am loving that due to recipes I am following I have to check some things out in good old fashioned ounces  :-)

from Google Images

I just need to find my old fashioned scales, they look a bit like this and then I'll be laughing ... but we've moved house three times since I packed them up and I can't find them anywhere.  I think they are in a box in the shed!!



Remember this pastry pictured on the post about the solid soup ... well I cut the extra bit off on the right hand side to use in this recipe ...


... Celery Rolls.


I didn't think that making eight tiny rolls out of one stick of celery was worth faffing about with so I just used one stick to make four.  Folding the pastry over and slicing through the gaps as though making the more usual sausage rolls.

I should have believed in the recipe and done exactly as it said.


They were surprisingly delicious.  We ate them warm so I don't know what they taste like if you let them go cold.  But the lovely braised celery and the warm pastry was so tasty.  The only thing was it's virtually impossible to bite through the celery when it is in the middle of the pastry and making them this way... too big to fit in your mouth in one go ... this means your first bite of the roll pulls out all of the celery leaving you with half an empty tube of pastry to eat ... no hardship but it's tastier having the two together as was intended.

Next time, and there will be a next time, I'll make eight as the recipe says and be able to pop them in my mouth in one go   :-)

Sue xx


20 comments:

  1. I've never heard of these - what an interesting idea. I wonder if one could do the same with carrot.
    J x

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    Replies
    1. There's plenty of recipes around these days for carrot hot dogs although I've never tried them so guess theses would be good wrapped in pastry.

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    2. If you were doing the same with carrot you would have to cook the carrot first until it was quite soft, celery braises much quicker in the oven than carrot would.

      The recipes I have seen for 'carrot hotdogs' are time consuming and involve ingredients like liquid smoke, which I don't have, so I'll give that a miss for now ;-)

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  2. Hi Sue which book was this from, I have bookmarked some of the dvd and books you showed the other day, as I have them in my Amazon wishlist, I also found The Complete Victorian boxed collection on another site for a reasonable price, so I am going to order them next week, I have sold several lots of books in the last week so this will go towards some new books and cds.

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    Replies
    1. It was from the book Christmas on the Home Front.

      It's shown on the 'Recipes I Use' page and on the 'Books Read 2018' if you want to see the cover again.

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  3. I use my digital kitchen scales for loads of recipes in ounces - so often I'm very used to the conversion of 1oz to 28g. I prefer weighing out 28g / 56g / 84g /112g etc more accurately on my digital scales than watching the wobbling pointer on my older scales. Pain when the battery runs out though!

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    Replies
    1. Digital scales are the best aren't they and I love the ability to zero after each ingredients ... it saves me having to use my brain, which these days is a bit slower ;-)

      I just want my really old scales to sit on the shelf with my growing enamel collection really. I doubt after 40 or so years stored in garages, sheds and outbuildings they will work anyway :-)

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  4. As nice as they were, albeit a little large, if making the pastry from scratch, it would have used quite a lot of the fat ration. Maybe they were intended for oarty nibbles?

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    Replies
    1. I think they were intended as party nibbles it was from a Christmas book :-)

      You did get three types of fat as part of your ration so I suppose you would use the margarine and lard, or even saved fat from meat cooking to make pastry, and of course save your butter for a thin scraping on toast or bread.

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  5. What a great idea. I love braised celery so must give this a try. I might also be good with a bit of cheese in it or a scraping of marmite on the pastry before you roll it.

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    Replies
    1. I liked the sound of the ills before I read your marmite idea. I like the sound of them even better now!

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    2. The cheese is a good idea but not the Marmite ... I'm a Hater 😉

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  6. I am intrigued by this recipe and will give it a try. It is something I would never have thought of, but I can't wait to see how it turns out. :-)

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    Replies
    1. That's why I had to try it, I was totally intrigued, such a simple little recipe 😊

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