Thursday, 15 March 2018

Back to Normal


We're back to normal now after Living on Rations for a month.

Taking the rations or what was left of them off the kitchen shelf meant I could have a good wipe down, something I usually do about once every couple of weeks, but it was so much easier this time with everything off 


Putting things back to normal made me smile, I like my shelves.  We don't change the things on these shelves much as they are things in regular use not ornamental items, so there was not much different to how it looked a month ago.


It was when I was emptying the shelf that I noticed something that hadn't been tried or used at all during our rationing period ...


... the Camp coffee.

It has been put into the kitchen cupboard, for some reason I can't bring myself to try it, I will pluck up the courage ... one day!!!


Something that has changed since rationing is my use of wholewheat flour.  We really do prefer things made with it, not wholly with the brown flour but with a good percentage.  It really adds something to the flavour of most cakes, pastry and in this case scones.


Homemade scones with homemade jam, not a bad afternoon snack :-)

Sue xx


13 comments:

  1. My dear Nanna always used Camp coffee and I didn't like it, but it was great in cakes and the like. I've just Googled camp coffee recipes and loads of links came up so it might be worth looking. Here's one link.
    https://www.campcoffeeclub.co.uk/#/
    Those scones look wonderful. Wish I was on a cake eating diet! :-)
    J x

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  2. I bought the camp coffee for my husband once who said he used to have it, I wasn't keen on the taste, found it a bit sweet/sickly, I used it for baking a coffee/cream cake it was fine for that.

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  3. Mmmmmcan I come round for coffee and a scone pleas?

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  4. I like to use 3/4 wholemeal flour and 1/4 white for scone based pizza (delia smith) , Then half and half in pie pastry and half and half again in fruit cakes xxx

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  5. I like to see jars of ingredients on shelves it adds a little rustic charm. Yesterday I made veg and bean pasties and jam tarts, all with wholemeal flour as that was all I had, I used half trex and half stork solid and the pastry was lovely so will be doing that again.On another subject I clicked on your portion calculator and was shocked at the portion sizes recommended, I can't believe how small they are! I can now see why I am so chubby and after finding out my husbands choice of a change of car is determined by the size of my bottom ( the one he would like has sports seats which would require a tyre lever for me ) it is time I followed the guidelines!

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  6. Having been on rations for a while, you'll find it easier to live frugally without trying

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  7. We had Camp coffee when I was a child. Didn't know what 'proper' coffee tasted like until I was about 12, and coffee houses were the 'in'place to meet up with friends. Camp is excellent for cakes though, giving a good strong taste.

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  8. We never had Camp coffee at home. My mother’s description of it put me off trying it! I am gluten free but I use half wholemeal and half white flour to make scones for my sons. They prefer it to white and find it more satisfying/filling.

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  9. When I was a child I can remember my father saying it takes like Chicory. I don't like chicory so its never appealed to me.

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  10. As others have said,camp coffee is great in cakes.

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  11. My Dad loved Camp Coffee & there was another one called BEV which he also liked.

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  12. My mum only drank Camp coffee. I hink it's rather unpleasant but it's useful as. Flavouring for cakes, icing, deserts etc.

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  13. Blurgh to drinking Camp coffee but it's fine for baking. I have been a drinker of strong, black coffee since the age of 12 when I gave up dairy so I'm a bit fussy about my coffee. I also hate tea though!

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