Wednesday, September 3, 2014

Say Cheese - A tasty cheese spread

Tasty cheese sandwiches.

The adult weekly ration of cheese was 2oz (57g), while for vegetarians, as this was a source of protein instead of meat, their ration was 5oz (approx 142g).
So you would do your best to "stretch" your cheese ration.

Today Salem and I had some very tasty cheese sandwiches for lunch using very little cheese.
I used margerine and a few other ingredients to come up with a very tasty filling.
An adult's weekly ration of margerine was 4oz (113g), which when there are three of us, is quite a bit.

I'm sorry I can't give you exact measurements of the ingredients as I don't really measure when cooking unless I really have to.

Tasty Cheese Spread

Grate some cheese ( I use a fine grater as it makes the cheese go further)
Equal amount or more of margerine to the grated cheese (don't squash cheese when comparing)
Finely chopped spring onions, onions, fresh parsley or whatever fresh herbs you have
Worchestershire sauce
Salt and pepper
A small amount of warm water

Place in a bowl the cheese and margerine.
With a fork, mix the cheese and margerine together adding a little hot water to help mix and thin it out a little.
Add a good swig of worchestershire sauce, salt and pepper and the onions/herbs.
Spring onions are my favourite.
Mix together.
Taste and see if it needs any more seasoning.
Spread on your bread as thickly as you like.

Tonight's dinner.

A tip for spring onions - as soon as you get your spring onions home, put them in a jar of water (as in the first photo) and you will have spring onions growing for months.  Just cut off the ends like you do for chives and they will keep growing back.  Just remember to water them.  I've got some that are now flowering so I will be able to have the seeds to plant out more.  Free food!!!!!

Tonight I had some leftover rice which I made fried rice with.
Fried rice is best made with leftover rice from the day before.  It doesn't go gluggy.

The following recipe is roughly how I made it tonight, adapt it to how many serves you want.
This serves two very hungry teenage boys and me, with leftovers.

Egg Fried Rice

dripping or cooking fat or oil
1 or 2 onions
2 or 3 carrots
2 cups leftover rice
1 - 2 cups fresh or frozen veges (corn, peas, beans etc)
Soya sauce (optional)

Beat together some eggs with a little cold water and salt and pepper.
Use how many eggs you have left from your ration or some powdered egg, it works well for this.
Fry this in a wok or large frying pan with a small amount of dripping or cooking fat/oil.
When cooked put aside in a bowl, chopped into smallish pieces, for later.
Add about 1 tablespoon of dripping or cooking fat/oil to the wok/frying pan.
Then add in chopped onion and carrots, stir often and cook until tender.
Add the rest of the veges, keep stirring through.
Then in goes the rice and the egg.
Stir through and cook until rice is hot.
Add seasoning and soya sauce if you have it.
Serve hot.
Actually it is very nice cold too in a packed lunch.

These recipes are very easy and are great if you are on a budget too.


  1. Warm greetings from Montreal, Canada. You have a beautiful and fascinating blog. Thank you so much for sharing.

    1. Hi Linda, greetings from the Kapiti Coast, New Zealand. Sorry for the very late reply, I'm glad you have enjoyed this blog so far. I have just but up a new post today, I hope you get a chance to have a look at it. I will be putting up new posts at least every week now. :-)