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Welcome
RECIPES About The Salavtion Army
Recipe Book
DIG eat budget FOR VICTORY
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Welcome
RECIPES About The Salavtion Army
Welcome
to a very different
kind of
Recipe Book! This interactive booklet comes to you with our warmest thanks for the wonderful interest you have shown in The Salvation Army’s work. It was produced as part of the Victory Programme – a (literally) groundbreaking Salvation Army project to help people who are housekeeping on a tight budget and need to make every penny count. We provide tools, seeds and information to help people grow their own vegetables. We also show them how to make tasty, nutritious meals that will save them money – reviving simple but delicious recipes that were popular during the Second World War. The Salvation Army launched the Victory Programme in 2017, and in the communities where it is running, it has already proved a great success. Melanie, a mother and one of the first people to take part in the Programme, told us: ‘It’s been life-changing. I have been able to halve my weekly shop and make sure my family are well-fed. It’s given me life skills that no one ever taught me.’ However, the simple delicacies in this book are not just for people who are facing hard times. We hope that you will enjoy rediscovering some of the favourite recipes of the wartime generation and that you will find here some dishes that become favourites of your own.
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Contents Welcome
RECIPES About The Salavtion Army
1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V)
11. Fruit Crisp (V) 12. Jam Bread & Butter Pudding (V)
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Corned beeF & bean hotpot SERVES 2
Welcome
RECIPES
This recipe makes two delicious servings but if you want it to feed four people, just double the measurements. q 25g butter q One large leek, thinly sliced
1.
Corned Beef & Bean Hotpot
2.
q 25g plain flour
Beef & Vegetable Mince
q 500ml vegetable stock
3.
Potato, Cheese & Leek Pie (V)
q 225g mixed vegetables (carrots/potatoes)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
q Half a tin of beans (haricot, cannellini, butter etc) q 100g corned beef
Cook’s Tips & Preparation: 1. Make sure that all vegetables are cut quite small and then it will take less time to cook. 2. Make up the stock and prepare and weigh the items before you begin. Be careful to keep stirring the mixture so that it does not stick and burn. 3. Put the butter in the pan and fry the leeks until soft. 4. Add the flour and then quickly add the stock. 5. Bring to the boil and cook, stirring until it thickens (about 5 minutes).
About The Salavtion Army
6. Add potatoes and carrots and a little more water to cover the vegetables (about 20 minutes). 7. Simmer until vegetables are tender (test with a knife) and add beans and corned beef. 8. Cook for a further 10 minutes.
1
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Beef & Vegetable Mince SERVES 2
Welcome
RECIPES
This is a traditional wartime meal, which can be cooked in one pot. This recipe is for two people. For four people double everything, except the tomatoes, oats and flour. You could even serve this meal for four but keep the same amount of mince, which would be the same as the amount used in the war days.
1.
Corned Beef & Bean Hotpot
2.
q 225g potatoes
q 25g butter
Beef & Vegetable Mince
q 225g peas
q Two salad tomatoes – sliced
3.
Potato, Cheese & Leek Pie (V)
q 350g carrots
q Half an onion – sliced
4.
q 200g minced beef
Victory Scotch Eggs & Beetroot Potato Salad
q 50g oats (to thicken)
5.
Bacon Hotpot
6.
q 15g flour (to thicken)
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
q Vegetable stock cube, dissolved as per instructions on the packet. (approx. 600ml)
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
Preparation: 1. Prepare the vegetables. Cut the potatoes and carrots so that they are in small pieces.
3. Place the dissolved vegetable stock in the pan. Add the potatoes and carrots, bring to the boil. Cook until tender.
2. Put the butter in the pan and fry the onions and tomatoes until soft. Then add and fry the mince until brown. Spoon the mixture into a separate dish.
4. Add the flour, peas and oats. Cook for another ten minutes. Add the mince mixture for a final five minutes.
2
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Potato, cheese & leek pie
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SERVES 2
Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
FILLING
PasTRY
q 200g potatoes, diced small
q 85g lard/margarine/ butter
q One leek, chopped finely
q 220g plain flour q Salt
q 85g cheese (grated)
q Approx 100ml water
White Sauce q 200ml milk q 10g plain flour q 20g butter q Salt & pepper
Preparation: 1. Prepare the vegetables. Cut the potatoes and leeks so that they are in small pieces. 2. Weigh out the flour, add the salt and the butter. 3. Rub the flour mixture and butter together with the tips of your fingers, lifting it quite high and dropping to give air to the mixture. Do this until it is fine like breadcrumbs, add a small amount of water to the mixture and then start to make the dough by stirring together with a fork. Keep adding small amounts of water until it forms a ball of dough. Do not put in too much, otherwise the pastry will be tough. 4. Flour the work surface and roll 2 thirds of the pastry until it is less than Âź inch thickness and line your pie plate. 5. Add the potatoes, leeks and cheese filling to the pastry base. 6. Make the white sauce by putting the milk in a saucepan, then simply add the flour and butter and bring everything gradually up to simmering point, whisking continuously, until the sauce has thickened and becomes smooth and glossy. Then turn the heat down to its lowest possible setting and let the sauce cook very gently, stirring from time to time then add salt and pepper to taste. 7. Roll out the remaining pastry for the lid, moisten the edges of the pastry and press them together on top of the filling, pinching the edges together. 8. Prick the sides of the pastry, and brush with milk. 9. Cook on 190 degrees celsius for approx 40-50 minutes.
3
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Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
Victory Scotch Eggs & Beetroot Potato Salad Makes 2 q Eggs
For the salad
q Three sausages
q 225g potatoes
q Two slices of bread
q Two spring onions, thinly sliced
q 20g grated cheese
q Some slices of cooked beetroot
q 1 tbsp mayonnaise
q Grated cheese to taste q Salad cream or mayonnaise
Preparation: 1. Hard boil the eggs in boiling water for ten minutes. Remove eggs and allow them to cool. 2. Chop 225g of salad potatoes into neat small chunks. Boil the potatoes until they are tender (approx 20 minutes). Strain and leave to one side. 3. Meanwhile, crack and peel the eggs and cut each egg in two. Remove the yolk. Place the yolk in a separate bowl, and mash together the yolks with the cheese and mayonnaise. Put this mixture back into the centre of the whites of the eggs. 4. Skin the sausages and squash the meat together into a ball. Roughly spread the sausage meat flat. Put the eggs back together with their new filling. Cover each egg in the sausage meat, carefully making sure that all the edges are stuck well together. Shape each covered egg into a ball. 5. Next, grate the bread to make breadcrumbs. Brush each Scotch Egg with milk and roll in the breadcrumbs until covered. 6. They are now ready to cook in a 180 degrees Celsius oven for 30 minutes. Turn occasionally to keep the shape of the Scotch Egg. 7. Mix the pre-cooked and cooled potatoes, onions, beetroot, and cheese and salad cream or mayonnaise, to make a colourful salad. Serve alongside your Scotch Egg.
4
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Bacon Hotpot
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SERVES 2
Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
q 150g bacon bits q One small onion, chopped q 600g potatoes q Oats q Two tablespoons parsley q Pepper if desired q 15g flour (to thicken if desired) q 500ml vegetable stock
Preparation: 1. Prepare the vegetables. 2. Slice the potatoes and onions. 3. Cut the bacon into small pieces. 4. Put the vegetables and bacon in a pot.
About The Salavtion Army
5. Cover with stock and cook until they are nearly soft. 6. Add flour and oats to thicken ten minutes before the end of cooking.
5
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Potato & Cheese Bake SERVES 2
Welcome
RECIPES
This is a great recipe when on a tight budget and shows how even a few basics can make a delicious and comforting meal. q 400g potatoes
1.
Corned Beef & Bean Hotpot
q 110g strong cheese
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
q 2 tsp of herb: rosemary and/or thyme
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
q Small amount of milk q Two dessert spoons of soft butter q Salt & pepper
Preparation: 1. Peel the potatoes and cut into small pieces. Cook in boiling water for approximately 20 minutes until soft. Drain the water and return pieces to the pan. 2. Add the butter, and a dash of milk and mash the potatoes and the butter together. Add a pinch of
salt and pepper to the mash. Place into oven tray. 3. Grate 110g of strong cheese. Sprinkle over the top. Add a large quantity of rosemary and thyme (don’t skimp). 4. Place in a pre-heated oven at 200 degrees Celsius for 20 minutes.
6
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Chicken & Veggie Curry SERVES 4
Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
Homemade chicken curry has never been easier with this simple, foolproof recipe that cooks up in only 30 minutes… So much flavour loaded into this comforting, veggie filled curry. q 2 tablespoons olive oil q 900g boneless skinless chicken cut into ½” cubes q One medium onion diced q 72g fresh broccoli florets q 72g fresh cauliflower florets
q 36g chopped carrots q 3 tablespoons tomato puree q 1 tablespoon grated fresh ginger q 1 teaspoon curry powder q 1 teaspoon cajun seasoning
q One teaspoon Italian seasoning q 100ml chicken stock q 475ml coconut milk q Salt & pepper to season q Four garlic cloves, crushed q 50ml lime juice q Hot rice for serving
Preparation: 1. In a large pan over a medium-high heat, heat the oil until shimmering then add chicken, onion, and garlic to the pan. Stir occasionally until chicken is cooked, about 7 minutes. 2. Add broccoli, cauliflower, and carrots and cook for 5 minutes until veggies are golden. 3. Stir in the tomato puree, ginger, seasonings, chicken stock and coconut milk until combined. Reduce heat to medium-low and let the curry simmer until slightly thickened and veggies are tender, about 10 minutes. 4. Remove the curry from the heat and season with salt and pepper and stir in the lime juice. Serve curry warm with hot rice.
7
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Minced Beef & dumplings SERVES 4
Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
For the mince beef q 2 tbsp vegetable oil q One large onion, thinly sliced q Two garlic cloves, finely chopped q Two celery sticks, finely sliced q Two carrots, diced q 500g beef mince q 400g can of chopped tomatoes q 2 tbsp tomato purée q 450ml beef stock
q Pinch of caster sugar q One bay leaf q Salt & black pepper
For the Dumplings q 250g self-raising flour q 125g beef suet, shredded q ½ tsp fine sea salt q 2 tbsp finely chopped fresh parsley q 1 tsp finely chopped rosemary q 1 tsp finely chopped thyme
Preparation: 1. For the mince, heat the oil in a large pan and cook the onion, garlic, celery and carrots for 15 minutes. Stir occasionally until the vegetables are softened and lightly coloured. 2. Add the beef and cook for a further 5 minutes until the mince begins to brown, stirring regularly to break up the meat. 3. Add the tomatoes, tomato purée, beef stock, sugar and bay leaf. Season with salt and black pepper, then bring to the boil. Reduce the heat and simmer the mince gently for 20 minutes, stirring occasionally. 4. To make the dumplings, put the flour in a bowl and stir in the suet, salt and herbs. Make a well in the centre and add enough cold water to make a soft, spongy dough – you’ll need about 200ml. Lightly flour your hands and roll the mixture into 12 small balls. 5. Stir the mince well and remove the pan from the heat. Drop the dumplings on top of the mince, then cover with a tightly fitting lid and return the pan to a medium heat. Cook for 18–20 minutes or until the dumplings are well risen. Serve with some green vegetables.
8
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Easy Beef Cobbler SERVES 4
Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
For the mince beef
For the cobbles
q 1 tbsp olive oil for frying
q 250g self-raising flour
q One large onion, finely diced
q 125g natural yoghurt
q Two carrots, finely diced
q 1 tsp dried thyme
q Two celery sticks, finely diced
q Pinch of salt
q Three garlic cloves, crushed
q Splash of cold water
q 500g lean mince beef q 400ml beef stock q 2 tbsp Worcester sauce q 1 tsp each of thyme & rosemary q 200g frozen peas (optional) q Salt & pepper to taste
Preparation: 1. Heat the oil in a large saucepan and fry the onion until soft. Add the carrots, celery and garlic and cook for a few more minutes until soft. Add the mince and brown all over, stirring lots to break it up. Add the stock, Worcester sauce and peas if using and season to taste. Stir well. 2. Bring to the boil and leave to simmer partially covered for 30-60 minutes. Alternatively, cook on a low heat in the oven or in a slow cooker for an hour or two. You can make the mince a day in advance if you wish. 3. To make the cobbles, mix the flour, thyme, salt and yogurt in a bowl with enough cold water to make a scone-like dough. Roll into a fat sausage, and slice into 12 slices 1cm thick. 4. Pour the mince into a large ovenproof dish and top with the cobbles. Bake for 30 minutes until cobbles are risen and golden and the mince is bubbling.
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Homemade Pizza A tried and tested recipe allowing you to make both the pizza dough and sauce completely from scratch.
Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V)
11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
For the Pizza Dough
(enough for two 12 inch bases)
q 550g strong white flour q 7g dried yeast (usually one sachet) q 1 tsp table salt q 1 tsp caster sugar q 320ml luke warm water q Pepper to season q 2 tbsp olive oil
For the Pizza Base Sauce q 400g chopped tomatoes q 2 tbsp tomato puree
q 1 tbsp olive oil q Pepper to season q Coarse salt to season q Two garlic cloves (crushed or finely chopped) q 1 tsp basil q 1 tsp oregano q 1 tsp thyme
For the Toppings q Grated cheddar and mozzarella q Toppings of your choice
Preparation: 1. Sieve the strong white flour into a large mixing bowl, add the salt and pepper. Add the water, yeast, sugar and olive oil to a jug and leave for 3 minutes to allow the yeast to activate. 2. Slowly pour the wet mixture into the mixing bowl while stirring using a wooden spoon until everything is roughly mixed. Then, using your hands, further mix and knead the dough until it is elastic and slightly tacky but not over sticky. Place the dough in the mixing bowl and cover with a damp tea towel and leave for 1 hour until the dough has doubled in size. 3. Take the dough and knead it for a few minutes to take some of the air out. Split it into two equal parts. If you are only wishing to make 1 pizza then you
can freeze the extra dough. 4. For the sauce, put all sauce ingredients into a blender for 30 seconds until you are left with a thick, light red sauce. 5. Flour a work surface and using a rolling pin, roll the dough until it is roughly the size of the pizza tray you are using. Place the rolled out dough onto the tray and using your fingers, work the dough until it fills the tray. 6. Brush the surface of the dough with olive oil and then add enough sauce mix to cover the base spreading evenly. Sprinkle on the grated cheese followed by your topping choice. 7. Cook the pizza in preheated oven at 200 degrees Celsius for 20 minutes and then serve.
10
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Fruit Crisp
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SERVES 1
Welcome
RECIPES
This delicious little crumble-like recipe is easy to make and needs very few ingredients. You can also use fresh fruit such as apples, rhubarb, plums, and blackberries etc.
1.
Corned Beef & Bean Hotpot
q One can of soft fruit pie filling
2.
Beef & Vegetable Mince
q 1 tbsp golden syrup
3.
Potato, Cheese & Leek Pie (V)
4.
Victory Scotch Eggs & Beetroot Potato Salad
q 25g margarine/butter q 25g sugar q 100g rolled oats
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
1. Pre-heat oven to 180 degrees Celsius.
9.
Easy Beef Cobbler
2. Grease a pie dish. Put the drained tinned fruit pie filling into the pie dish.
10. Homemade Pizza (V) 11. Fruit Crisp (V)
12. Jam Bread & Butter Pudding (V)
About The Salavtion Army
Preparation:
3. Put the margarine or butter into the saucepan. Add sugar and golden syrup. Stir until ingredients have melted. 4. Remove from the heat and add the rolled oats. 5. Blend ingredients, then spread over the fruit in a flat layer. 6. Bake for approximately 30 minutes, or until the topping is golden brown. 7. Serve hot or cold.
11
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Welcome
RECIPES 1.
Corned Beef & Bean Hotpot
2.
Beef & Vegetable Mince
3.
Potato, Cheese & Leek Pie (V)
4.
Jam Bread & Butter Pudding SERVES 2 q Four slices of bread
q 300ml milk
q 50g butter
q Plum or apricot jam
q 50g sultanas
q Sprinkling of sugar
q Two eggs
q Nutmeg or cinnamon to taste
q 50g sugar
Victory Scotch Eggs & Beetroot Potato Salad
5.
Bacon Hotpot
6.
Potato & Cheese Bake (V)
7.
Chicken & Veggie Curry
8.
Minced Beef & Dumplings
9.
Easy Beef Cobbler
10. Homemade Pizza (V) 11. Fruit Crisp (V) 12. Jam Bread & Butter Pudding (V)
Preparation: 1. Spread the bread with the butter and jam and cut into neat squares. 2. Layer the bread with the sultanas, finishing with the bread. 3. Beat the eggs with the sugar, warm the milk, pour over the eggs and whisk. 4. Pour the custard over the bread, allowing it to stand for at least 30 minutes to let it soak in. 5. Pre-heat the oven to 150 degrees Celsius. Sprinkle sugar and nutmeg or cinnamon over the pudding and bake for 1 hour and 15 minutes or until just firm.
About The Salavtion Army
12
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For over 150 years The Salvation Army has been reaching out to people whose lives have been broken. We offer not just unconditional love but also practical help and professional, specialist services to help people rebuild their lives.
Welcome
RECIPES About The Salavtion Army
> >
150 years
Last year
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Welcome
RECIPES About The Salavtion Army
> >
150 years Last year
LAST YEAR: • We provided 3,081 beds every night in our 67 Lifehouses for people experiencing homelessness. • Our Employment Plus service worked with over 1,200 people on our contracted programmes and assisted 374 people into employment. • We provided 84 beds every day in safe houses for victims of domestic abuse. • We supported a total of 3,354 victims of modern slavery and human trafficking. • Our Family Tracing Services accepted 1,515 new enquiries throughout the year, achieving an 89% success rate of reuniting families. • On average 4,400 young people each week attended our Salvation Army outreach clubs. • Our centres welcomed around 13,000 pre-school children and their parents and carers through their doors every week, helping them learn through play. • We distributed more than 35,000 presents to struggling families last Christmas. • On average 5,690 people per week attended our weekly luncheon clubs. • Our 12 residential care homes provided 464 beds for older people needing care.
To make a donation to The Salvation Army and transform the lives of vulnerable and marginalised people all around the UK, simply call the number below.
020 7367 4800
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A Christian Church and a registered charity No. 214779, and in Scotland SC009359 salvationarmy.org.uk