Year 6 @ Holy Family

Class of 2018/19

World War 2 Recipes

Posted by Mr Waywell on Feb-4-2016

Rock Buns

  • 450g wholemeal/wholewheat flour
  • 8 teaspoons of baking powder
  • 1 teaspoon mixed spice/all spice
  • 100g margarine
  • 100g sugar
  • 100g sultanas or dried mixed fruit
  • 2 eggs or 1 reconstituted dried egg
  • milk
  • 4 teaspoons sugar for topping

 

Method

  1. Sift the flour, baking powder and spice
  2. Rub in the margarine
  3. Add the sugar, dried fruit and the egg
  4. Gradually add enough milk to make a sticky mixture
  5. Put spoonful onto parchment paper on baking tray ( makes 12-14)
  6. Sprinkle with the sugar
  7. Cook in a hot oven for 12-15 minutes

Wartime Vegetable Turnover

Pastry

 

  • 700g of plain (wholewheat) flour with 3 teaspoons baking powder
  • large pinch of salt
  • 180g margarine (or dripping)
  • water

 

Filling

  • 10 oz scrubbed diced cooked potatoes (never remove the skins!)
  • 4 medium carrots diced
  • 1 large onion or 1 leek finely chopped (saute)
  • herbs, salt, pepper

 

Method

  1. Sift the flour, salt and rub in the margarine
  2. Bind with water
  3. Cook carrots and potatoes until medium soft and then mix gently together in bowl with a little margarine, salt, pepper and herbs
  4. Mix in the onions or leeks
  5. Divide the pastry into 4 pieces and roll out each one into a round
  6. Put mixture into centre of each round
  7. Wet the edges of pastry with water
  8. Pull over one side to the other and press down edges
  9. Prick top of pastry
  10. Brush with a little milk
  11. Bake in hot over (220 C) for 25-30 mins until crisp and brown

 

Cheese Whirls

Ingredients

  • 700g ounces of wholewheat flour
  • 225g cooking fat/margarine
  • 225g strong cheddar cheese
  • 4 eggs (or dried eggs)
  • 2 teaspoon dried mustard powder
  • salt and pepper
  • 6 teaspoons of quick rise dried yeast
  • Marmite
  • milk for brushing with

Method

  1. Place all the dry ingredients (except the cheese) in a large bowl and mix together
  2. Break up the margarine and rub in to the dry ingredients
  3. Mix in the grated cheese
  4. Mix in the two beaten eggs
  5. Knead until a dough is formed
  6. Flour your work surface and rolling pin
  7. Break the dough in half
  8. Roll out the dough into an oblong shape about 1/4 inch thick
  9. Spread with Marmite
  10. Roll up into a long swiss roll shape
  11. Slice along with a knife
  12. Place whirls on a greased baking tray
  13. Brush with milk
  14. Place in over at 200 C for about 12-20 mins

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