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

Eggs
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)
Salt
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.

Mmmmm...... Egg Sandwiches

Today's lunch.

During WWII, in England, eggs were rationed to one per week, vegetarians had two.  You really had to decide what you wanted to use your egg for.
You had to make do with powdered egg for the rest of the time.
If you had your own chooks, like we do, you weren't so restricted but you had to give up your egg and egg powder rations for chook food which would be hard in winter when they hardly lay, if at all.

Last night I boiled up some eggs so I could make egg sandwiches for me and the boys today for lunch.  Well needed after this mornings ballet lesson.  We came home starving.
I slept in a bit to long to make porridge for breakfast and toast just didn't fill us up for long enough.

I know putting in a recipe for egg sandwiches seems a bit silly but this way you get more sandwiches for your egg.  And very tasty too.

Egg Sandwiches

Hard boiled eggs (as many as you want or have to spare)

margerine (1/2 to 3/4's the volume of the eggs)

fresh herbs -  parsley and/or chives, spring onions or celery leaf 

salt and pepper

In a bowl, place your shelled hard boiled eggs and the margerine. 

I like to have the margerine at room temperature as it makes mashing easier.

Mash both together with a fork so it is nicely combined but not too smooth that you loose the nice bits of egg white.

Add finely chopped herbs, what ever you have.  No set amount, I like lots.

Plenty of salt and pepper.

Make sure you do season well, as you want your sandwiches to be tasty.

It is ready to spread on your bread, no buttering necessary, as thickly as you like.

The flavour developes more if you leave it in the fridge for a couple of hours before spreading.

Cut the crusts off your sandwiches and cut into triangles for a posh lunch or afternoon tea.

Remember not to throw out the crusts, use them in something else, like croutons.

I hope you enjoy this as much as the boys and I just have.

Meet the Girls

Our lovely ladies of the backyard

We have had a few days rest from doing any posting which has been quite nice as we are very busy at the moment.  Salem is doing a lot of extra dance practice as he has his ballet exams this coming weekend, so we have been making extra trips up to the gym so he can use the dance studio there.
We have also been interviewed for a Christmasy article that is to appear in "That's Life" magazine.

With Ted the bantam and two little eggs

We are about to start making some xmas goodies - xmas cake, presents for our family and xmas decorations - as soon as the exams are done and dusted.
Otherwise life is as usual, making and eating yummy wartime meals, tending to household chores and enjoying our pets, especially our very silly and very cute bantam hens.

Zebby about to hide in the comfrey

So I thought I would introduce your to our beautiful girls
Zebby, Tiger, Ted and Blackie.
Our four lovely ladies have done us proud with eggs this year, laying right through winter with at least one egg a day, now it's up to two or three a day.

Tiger and Blackie play follow the leader

Over the last few weeks, they have been taking turns in going broody, our three little black ones have all had their turns, and now it is Zebby's turn.  She's the black and grey one.

Let's find Zebby

We all love their tasty little eggs.  Small and packed with flavour.
I find that they are perfectly fine in all my cooking and I don't add more eggs to my recipes to make up for the small size of the eggs.