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Toad in the Hole
Recipe first published in Cornish Recipes, Ancient and Modern in 1933.
Tried by me and the family.
Toad in the Hole is my families all time favourite dish so I was excited to make it for them. I bought some delicious beef sausages from my good friends @strictly_bangerz (I won't eat pork). A very easy recipe to throw together and by all accounts, the best Toad in the Hole ever eaten in our household, that's a two thumbs up review from us.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #toadinthehole

Rosehip Jelly
Recipe first published in Home & Country in 1919.
Tried by me, so far.
Due to only having a small amount of rosehips I had to make half the recipe, however these rosehips were picked with care by my mum and grandma all the way in Wales. I love making jellys, all the different steps, watching the consistency change. Sadly, rather like the Apple & Rosemary Jelly recipe from this book, this jelly is mainly just sweet. It’s very low on flavour and I don’t think I would be able to pick out the rosehip flavour at all.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #rosehipjelly

Raspberry & Banana Trifle (or Not)
Recipe first published in Home & Country in 1930.
Tried by myself and my parents.
I hate trifle, I really do, I'm sorry but I just hate it. I hate the trifle they forced me to eat in primary school, I hate the (by all other accounts) delicious trifle my grandfather makes and I'm sorry to say it but I hated this trifle. Luckily I wasn't the only person eating it, my mum who previously had a sworn hatred of trifle, not dissimilar to mine, devoured hers in three short minutes saying it was delicious. I was a little taken aback by the recipe as it said to use shop bought sponge and shop bought custard which doesn't seem very WI to me. It also didn't include jelly which according to other people is a trifle staple?!?! Anyway in light of the shop bought elements it was very easy to throw together and I guess if you're someone who likes trifle its a nice recipe. Personally I won't be making it again but I won't judge any trifle eaters out there who do.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #trifle

Fish Cakes
Recipe first published in Home & Country magazine in 1926.
Tried by me and the family.
So I have made these twice now, the first time I forgot to photograph them. I'm not complaining though, these are good, perfect for dinner, easy to make (although they do require like three different pans) and super yummy. Also they don't feel like they're from the 20s. This recipe didn't have any weird ingredients or lard. I would strongly recommend them and will definitely be making them again. (Sorry for the bad picture.) #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #fishcakes

Rosehip Jelly

So I know I promised to work my way through the book chapter by chapter - cooking all the recipes in one chapter before moving on to the next - but I am afraid to say this particular one will have to wait. Rosehips are simply not available at this time of year. When the time comes I will send my grandmother (who lives in Wales) out to collect the rosehips from the wild dog roses and have them sent to me in London. This will mean optimum flavour for the jelly, and my grandmother will appreciate being involved. Watch this space for some actual Rosehip Jelly... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #recipes #recipebook #rosehipjelly

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Rosehip Jelly
Recipe first published in Home & Country in 1919.
Tried by me, so far.
Due to only having a small amount of rosehips I had to make half the recipe, however these rosehips were picked with care by my mum and grandma all the way in Wales. I love making jellys, all the different steps, watching the consistency change. Sadly, rather like the Apple & Rosemary Jelly recipe from this book, this jelly is mainly just sweet. It’s very low on flavour and I don’t think I would be able to pick out the rosehip flavour at all.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #rosehipjelly

I baked shortbread, from the @womensinstitute cookbook (original recipe circa December 1923). I've tried baking shortbread a few times now and there's always been something a little wrong with them: too crumbly, overbaked, too thick. This is probably the best shortbread I've baked so far.
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#food #instafood #foodgram #thewicookbook #wicookbook #cookbook #bakethebook #shortbread #baking #biscuits #homebaked #vintagebaking

Toad in the Hole
Recipe first published in Cornish Recipes, Ancient and Modern in 1933.
Tried by me and the family.
Toad in the Hole is my families all time favourite dish so I was excited to make it for them. I bought some delicious beef sausages from my good friends @strictly_bangerz (I won't eat pork). A very easy recipe to throw together and by all accounts, the best Toad in the Hole ever eaten in our household, that's a two thumbs up review from us.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #toadinthehole

Fish Cakes
Recipe first published in Home & Country magazine in 1926.
Tried by me and the family.
So I have made these twice now, the first time I forgot to photograph them. I'm not complaining though, these are good, perfect for dinner, easy to make (although they do require like three different pans) and super yummy. Also they don't feel like they're from the 20s. This recipe didn't have any weird ingredients or lard. I would strongly recommend them and will definitely be making them again. (Sorry for the bad picture.) #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #fishcakes

Chicken Mousse with Fresh Peas and Tarragon
Recipe first published in Home & Country magazine in 1930.
Tried by my family and friends.
How to serve your chicken mousse... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #chickenmousse #mousse #chicken #peas #tarragon

Chicken Mousse with Fresh Peas and Tarragon
Recipe first published in Home & Country magazine in 1930.
Tried by my family and friends.
I've been putting this one off for a long while - mainly because the concept makes me feel nauseous - it has however, become unavoidable, so I used the chance of people coming over for dinner to get it over and done with. Very easy to make, if you can swallow the disgust of whizzing meat in a food processor. It didn't smell bad either as the lemon was quite dominant. Now, confession time, I was actually out when it came time to serve, I managed to avoid having to try any (probably poor food blogging on my part, but I'm just keeping it real). In all fairness everyone who did eat it said it's actually very nice and that the contrasting flavours and textures of the mousse and the chicory it's served with were delicious together. Despite everyone else's newly found fondness for chicken mousse I'm afraid I still can't bring myself to eat any and I have to say I don't think I'd make it again unless it was specifically called on.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #chickenmousse #mousse #chicken #peas #tarragon

Apple & Rosemary Jelly
Recipe first published in Home & Country magazine in 1930.
Tried by myself.
For a preserve this recipe was pretty easy and (excluding the overnight straining time) pretty quick. I think a jam thermometer might have been helpful though, as I think I slightly overcooked it which has given it a bit of a caramel flavour. If I made it again I would definitely add more rosemary as that really hasn't come through very strongly. It tastes delicious but it tastes like apple caramel. In terms of consistency it's a perfect jelly, which I'm pretty pleased about seeing as I've never made one before. I guess the test will be trying it with a roast, I'll keep you posted... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #preserves #jelly #jellies #appleandrosemary #appleandrosemaryjelly

Oatmeal Porridge
Recipe first published in Home & Country magazine in 1926.
Tried by myself.
This recipe is extremely simple but takes a lot longer to cook than my usual method of porridge making. My grandparents make it this way and leave it to cook overnight in their aga, this didn't require quite that amount of time but it certainly wasn't whipped up as quick as cereal. It said to top with milk or cream and honey or sugar, I just topped mine with pear, red and white currants and prunes. It felt very nourishing and healthy and certainly kept me full for the whole morning. I would definitely make this again, although perhaps better for a winter breakfast.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #oatmeal #porridge #healthystarttotheday #healthybreakfast

Strawberry Short Cake
Recipe first published in Hand to Mouth in 1932.
Tried by myself and women of the Peckham WI group.
These are basically scones with whipped cream and fresh strawberries in, so very delicious. Sadly, as you can probably see from the picture, mine weren't as puffy as they were supposed to be. I think I rolled out the mix too thinly and also the mixture was quite wet so rather than staying in their neatly cut shapes they slumped a little on the baking tray. That said they were easy to make and super tasty. I would definitely make them again and hopefully better.
Note: sorry for half eaten pic, I almost forgot to take one.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #strawberryshortcake #strawberriesandcream #bakedgoods #homebaked

Raspberry & Banana Trifle (or Not)
Recipe first published in Home & Country in 1930.
Tried by myself and my parents.
I hate trifle, I really do, I'm sorry but I just hate it. I hate the trifle they forced me to eat in primary school, I hate the (by all other accounts) delicious trifle my grandfather makes and I'm sorry to say it but I hated this trifle. Luckily I wasn't the only person eating it, my mum who previously had a sworn hatred of trifle, not dissimilar to mine, devoured hers in three short minutes saying it was delicious. I was a little taken aback by the recipe as it said to use shop bought sponge and shop bought custard which doesn't seem very WI to me. It also didn't include jelly which according to other people is a trifle staple?!?! Anyway in light of the shop bought elements it was very easy to throw together and I guess if you're someone who likes trifle its a nice recipe. Personally I won't be making it again but I won't judge any trifle eaters out there who do.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #trifle

Stovies
Recipe first published in Home & Country in 1919.
Tried by myself and my parents.
I find the name of this dish somewhat misleading as the word 'Stovies' conjures up an image of some sort of potato cake or pancake type thing that is cooked on top of the stove, actually Stovies is more like a dense stew, it's a recipe for using up leftovers, the Scottish equivalent of bubble and squeak (England) or champ (Ireland). In terms of the recipe it's super easy to prepare, very few ingredients that can be thrown together in next to no time. The cooking time is a bit longer but once it's in the oven you really have to do very little other than check it doesn't dry out. It's very good, very tasty and warming. I think if it were a modern recipe it would have a lot more flavourings (for better or for worse) but I think as is it's a perfectly acceptable dish. I served it with steamed green beans followed by a big green salad with leaves from the garden. My stepdad went as far as to rate it "5 Michelin Stars" but then it is his three favourite food groups: meat, potatoes and onions.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #stovies #scottishrecipe #leftovers

Yorkshire Parkin
Recipe first published in Liz Herbert's 'Women's Institute's Cakes' in 2009. (Despite the modernity of this particular version, the cake itself has appeared frequently in books throughout the history of the WI and has remained popular across the counties of Yorkshire and Lancashire for who knows how long.)
Tried by myself and the Peckham WI committee.
My old boss was a Yorkshire man and when he found out I liked to bake he put in weekly requests for a Parkin. I like this recipe, it's easy to throw together, it's basically like a flapjack with the addition of flour and egg to make it slightly spongy. I took this particular one to our WI committee meeting last night, as you can see from the picture it is not the most beautiful cake, both times I've made it it's sunk heavily in the middle. I actually made it a week and a half ago as you're supposed to let them sit. I'm not sure what difference this makes as I've never tried eating one fresh out the oven. It was a good cake, tasty, but very dense and slightly dry in the middle, it felt very filling, like the sort of cake you would take with you on a long walk. I have to say it wasn't hugely conducive to discussing WI matters as it was quite difficult to talk whilst eating it. It's certainly not birthday cake material but I wouldn't rule out having one in the cake cupboard for when you need a bit of sweetness with your cup of tea. Our WI treasurer also recommended Parkin with custard so perhaps I'll try that.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #greatbritishbakeoff #gbbo #yorkshireparkin #parkin #cake

Kedgeree
Recipe first published in the Home & Country magazine in the year 1920.
Tried by myself and my parents.
My family love Kedgeree, but we have been using the same recipe since as long as I can remember. It's my dad's recipe and despite them splitting up and my mum moving house about four times she's kept hold of this scrap of paper with the recipe on, it's just that good and I guess that's what you do for a good recipe. Because of this Kedgeree is my ultimate comfort food, it reminds me of my childhood. Being faced with using a new Kedgeree recipe was daunting, how would it measure up to the old one? It certainly differs in more ways than one. The making of it felt slightly simpler, although during the rice cooking stage it got burnt at the bottom and stuck to the pan. Not enough water or too much time, I'm not sure which but I will be sure not to make that mistake next time. It was delicious and with the addition of cayenne had a good kick to it. My mum actually preferred it to the old recipe, my stepdad still prefers the classic. I don't think there's much in it, they're slightly different but equally delicious and I would certainly recommend either. I guess the real test would be making it for my dad.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #masterchef #kedgeree #smokedhaddock #comfortfood

Rabbit Pie (Finally)
Recipe first published in the Home & Country magazine in the year 1921.
Tried by myself and some of the extended family.
It's always painful when you end up spending loads on ingredients, so after the £28 bill at the butchers on Saturday I was determined that this was going to be the best f*****g rabbit pie the world had ever seen... It probably wasn't, I'm not a Michelin star chef or even a master chef contestant, but it certainly was a good first attempt.
I made my pastry in the morning, which ended up being wholemeal because we'd run out of plain flour (the recipe did not specify flour type). I actually liked the wholemeal pastry, it held together better than expected - although as you can see in the picture I did have to patch a bit - and went some way to balancing out the richness of the meat.
I found the recipe as a whole a little difficult to navigate. The ingredients list said two whole Rabbits or 1.2kg of diced rabbit. I opted for diced to make my life easier but then the recipe was only written for someone who had gone for two whole Rabbits. Anyway I navigated through it as best I could but tripped a little at the part where you are supposed to make a gravy out of the meat juices to cover the pie filling. Apparently I was supposed to have 500ml of these meat juices but I was only left with about 100ml. Needless to say I expanded.
On to the eating, this pie is massive, is says it serves 4-6 but there was four of us, grown adults (and one a huge man who probably counts as two) and we didn't even finish half the pie. The large quantity of meat and the richness of the rabbit means you really don't need much of it. I served mine with mashed potato and green beans, it was good and much needed after our busy Saturday, but if I ever make it again I will definitely make it with a higher veg to meat ratio.
@officialalicebee quote: "It's delicious, it's like a proper meat pie!" #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #rabbitpie #rabbit #meatpie #pastry #masterchef

Technical difficulties...
Today, sadly, I dropped the book on the floor and have broken the spine and almost ripped the cover off in the process. In more technical, technical difficulty news, on Sunday I made a rabbit pie and have been attempting to post about it for the last 24 hours. For whatever reason Instagram is not allowing the rabbit pie post to upload. Help?! #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #rabbitpie #rabbit #meatpie #pastry #technicaldifficulties #brokenbook

Christmas Pudding
Recipe first published in the Home & Country magazine in the year 1922.
This week I cooked the Christmas Pudding. Sounds crazy I know, stir up Sunday isn't until September, but I had it on good authority from my grandma (Christmas Pudding Queen) that it would be fine to do it now. Firstly, please excuse the photo, it is really hard to make a Christmas Pudding look beautiful when you're not at the serving stage and there's no Christmassy things around to model it with. Secondly, I forgot to put a pound in, which I'm kicking myself for, when I was a kid I would struggle through a portion of Christmas pud (which I hate) just in the hope of getting the pound. My favourite thing about Christmas Pudding has always been brandy butter, until one Christmas I ate so much I actually threw up, I was a kid, in theory I'm now too grown up to do that. Anyway how this is going to work is that I will write some details about the actual making of the pudding today and then my final post on this blog EVER will be on Christmas Day 2017 when we finally eat the Pudding. In terms of the making of it, it was very simple, much more so than I was expecting (I was basing my knowledge on the soaking methods used in Christmas cake). I did a half size one, the amount the recipe makes is huge and I just didn't have a Pudding basin to fit. You basically throw it all together, let it sit over night and then steam for 4 hours. Pretty simple as long as you're around for the steaming. It smells good, it looks like a Christmas Pudding, I'm happy so far. Keep your fingers crossed until Christmas Day and we'll see what happens... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #recipes #recipebook #christmaspudding #christmascomeearly #christmas #gbbo

Economy Cake
Recipe first published in the Home & Country magazine in the year 1921.
Tried by myself and the Peckham WI committee.
Yesterday as contribution to our WI committee meeting dinner I took along this cake, on presenting it my first words were: "Full disclosure, this cake is not vegetarian." And it's not, which is a little weird, it uses lard rather than butter. This does not affect the flavour in the slightest, but I have to confess during the first stage of the bake where you boil the sugar, raisins and lard with water I felt a little sick, it smelled like lamb stock. I spent some time wondering if it would taste of lamb stock and if I would be able to eat it with the memory of that smell still strong in my mind. Nevertheless this cake is delicious, it is short - short in the pastry/shortbread sense - which makes for a great texture. My only slight qualm with it is that it's incredibly crumbly, it was less a case of serving slices as serving piles of crumbs, I'm not sure if this is to do with the hour long cooking time or the lack of eggs (probably a bit of both). What is nice with this recipe and with all of the bakes I've made so far is that they're not overly sweet like modern recipes tend to be. Anyway, I am looking forward to enjoying the leftovers this afternoon, spread with butter, alongside a cup of early grey.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #recipes #recipebook #economycake #fruitcake #loafcake #gbbo

Rosehip Jelly

So I know I promised to work my way through the book chapter by chapter - cooking all the recipes in one chapter before moving on to the next - but I am afraid to say this particular one will have to wait. Rosehips are simply not available at this time of year. When the time comes I will send my grandmother (who lives in Wales) out to collect the rosehips from the wild dog roses and have them sent to me in London. This will mean optimum flavour for the jelly, and my grandmother will appreciate being involved. Watch this space for some actual Rosehip Jelly... #peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #recipes #recipebook #rosehipjelly

Shortbread
Recipe first published in the Home & Country magazine in the year 1923.
Tried by myself and various family members and strangers.
Firstly please excuse the lack of style or panache in the presentation and photography of this dish, shortbread is surprisingly hard to make pretty. I made a double batch of this for the open studio at our house and I've got to say it was very nice. Another exceedingly simple recipe, with only three ingredients, it took about 5 minutes to throw together. However, the cooking time in the recipe was a little iffy, setting the oven at an exceedingly low temperature (the type of low you use for meringues) the 12-15 minute cooking time just did not work. I left mine in the oven for about 25-30 minutes and to be honest they could have stayed in for longer. I think in future I will start the oven on a higher temperature. As you can see from my picture the shortbread fingers are much thinner than usual, this was entirely down to not having the right sized tin, in the end though I think it made for nicer eating. This shortbread recipe is particularly good as the proportion of sugar to other ingredients is actually quite low. Not being over sweet and with the kick of the salt from the butter these biscuits would make a nice accompaniment to a rhubarb fool or a good vanilla ice cream, or like me you can just enjoy them with a cup of tea.
#peckham #peckhamwi #peckhamwomensinstitute #wi #womensinstitute #thewicookbook #marygwynn #thefirst100years #wicentenary #foodporn #food #foodie #foodblogger #foodbloggers #homemade #amaturechef #recipes #recipebook #shortbread

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