Monday, 10 June 2013
Carrot and potato cake..wartime recipe number 2
3 large potatoes
2 large carrots
1 stock cube
2 tablespoons of rough oats
2 teaspoons of mixed dried herbs
butter and milk
Optional..1 onion and handful of coriander
Peel chop and boil potatoes , add milk and butter to make a mash set aside to cool.
Preheat oven to gas mark five
Grate carrots into a frying pan, add enough water to cover, crumble stock cube , add herbs and if you wish some coriander and an onion (the stock cube, onion and coriander was additional to this traditional wartime recipe..the rest is authentic)
Boil for about 10 mins in the pan..allow to cool slightly and add the porridge oats to the mix.
Paper or use tin foil to cover your baking tray, layer down half of the mashed potato and flatten, add the carrot mixture on top, then layer the last of the mashed potato on top totally covering the carrot mix. Bake in oven for 20-30 mins until crisp and golden
Works well with baked beans or green vegetables and gravy