Fashions come and go, everything from clothes to music to lifestyle and more – but I believe food is the most important. Unless they have a sound, valid, medical reason diets, however, not my thing! Most diets are fads or fancies driven purely by the need to Sell! Sell! Sell!
What I do agree with is that all bodies require the correct fuel – mainly fresh produce and home-produced dishes. I often hear comments saying people were all short of food during the war…well, that’s rubbish! Admittedly there was strict rationing and foodstuffs were hardly ever imported, if at all.
I was six years old at the outbreak of WW2 in 1939. We lived in an extremely poor area and had very little money. Our hose was one of eight in a yard – with lavvies at the bottom end! It was a mixed group – every age from new-borns to ninety year-olds – all decent, hard-working families. No-one was starving. The grubby patch of grass in the middle of the yard eventually yielded root vegetables and cabbages.
All the women could cook – there was no option, they had to! Each family survived perfectly well. There was a butcher just up the road, a small shop (I do mean small, it was just someone’s home!) selling all manner of food and household essentials. My Mum would send me out to buy a pennorth (literally a “pennies worth”) of barm (fresh yeast) to bake her bread. I used to dip my finger in, I loved the taste. When I’d get home Mum would say “thi’s not a pennorth here, no way”! People, no matter how poor, knew how to manage.
So, back to diets.
The recent trend towards veganism I can fully understand. My youngest granddaughter became vegetarian when 15 years old and now, since she was 19, has been vegan. It’s been fascinating for me to follow this voyage of discovery. Cutting down on animal products and eating more plant based items is a sensible move. I’ve really enjoyed experimenting with different ingredients and elements, creating new dishes and applying a vegan approach to older “favourites”.
Supermarkets have cottoned on to the trend and stock a wide range of vegan ingredients so you can create your own dishes. Don’t buy the ready meals too often; I know they can be helpful occasionally but not every day. That’s where the faulty eating and diet lies! Take advantage of the easy ways but do try and cook from scratch more often. Jamie Oliver’s recent TV series on vegetable dishes was excellent.
RECIPE
I have tried a wide range of baked savouries – all the usual tarts and pies. Vegan pastry (using Trex) works well.
For Pastry Bases – lining quiche dishes, oblong swiss-roll tins and small tart tins – not forgetting to add grated cheese (Violife works well), herbs and small seeds such as sesame, linseed and poppy –seed to the dry pastry mix.
Spread your base with fried onions mixed with Violife (other vegan brands are available!) cream cheese, then top with any of the following;
- Sliced tomatoes, chopped olives, blanched broccoli sprigs, chopped spring onions, peppers and , mushrooms
- Tinned flageolet or cannellini beans
- Jars – Artichoke heartsasparagus spears, sundried tomatoes
……. just to provide you with an idea!
Normally I would pour over the toppings a drizzle of cream and beaten, seasoned egg with a large dollop of mayonnaise and mustard added.
Of course these dairy-based products are not appropriate for vegans, just“flexitarians”! However, evaporated milk is vegetarian and other plant-based milks – oat, soya, etc – can be mixed with more vegan cheeses – cream, grated or cubed.
Remember – don’t drown your tart, DRIZZLE!
Sprinkle the surface with your chopped herbs and paprika before baking. In a hot oven start off your pastry base – always use a heated baking tray on which to place the tart tins. If using (pottery) quiche dishes it is advisable to pre-cook your pastry base for 10-15 mins before adding your fillings.
Anyway, turn down the heat to medium after 15 minutes to enable slower “cooking through” for another 30-40 mins according to the size and depth of the tin.
These items make excellent sharing food for parties or gatherings. I serve with mixed salads and roast or jacket potatoes.
Bon Appetit!
I’d love to see if you trial this recipe. Send me your pictures – I’m @gran.e.bakes on Instagram.
Gran E Bakes 