Posted in Recipes

Roasted Leg of Lamb & Glazed Carrots

Roasted Leg of Lamb & Glazed Carrots

for 2 people

The Meat Part

1 leg of lamb (approx. 500 g)

I washed it and rubbed it with coarse, Scottish chilli mustard (1 teaspoon).

Then I poured some olive oil in a pan, 3 gloves of garlic, some thyme & rosemary, and 1 small onion and fried it until meat was slightly browned from all sides. Oh don’t forget salt and some freshly ground pepper.

I put the meat in my stoneware crock pot, poured a cup of water into the frying pan, and swiveled the pan then poured the solution over the meat. Place the pot in preheated oven 160 ºC and bake for an hour.

The Sauce Part

Glazing for Meat:

  • 3/4 cup of red wine
  • 1/2 teaspoon honey (It was an experiment I found it too sweet with the honey so you can easily leave that out)
  • 2 teaspoons cherry jelly (red currant would be better, but I only had cherry left at home)

Put all the ingredients in a small pot and simmer until it is reduced by half.

Then place meat in a roasting pan, pour the glazing over it and bake for another half an hour. Keep in mind to occasionally take a spoon and pour some of the glazing over the meat.

The Sauce:

If you had good quality meat (I used Duchy Organics) the sauce that is left in the crock pot in from the first round of cooking the meat, can easily be watered down with 1.5-2 cups of water, pour the water directly into the crock pot, swivel and then pour it into a small saucepan. Heat up, add a bit of red wine, spice to taste, add cornflour to slightly thicken the sauce. Pour the sauce through a small mesh sieve and press the softened onions and garlic through the mesh, stir sauce.

The Carrots

Take two hand full of baby carrots, or young carrots with still some green on it for decoration.

First boil the carrots in slightly salted water until they are somewhat soft.

Meanwhile prepare a frying pan add 1 spoon full of olive oil, 1 teaspoon (approx.) balsamic vinegar, 1 teaspoon honey start heating the pan up, while it slowly heats, put the carrots into a colander to drain then put them directly into the frying pan—Now sprinkle some wild rosemary on it. Swivel until the oil, vinegar, honey are evenly spread and have began to caramelise. Now pour the carrots with whatever of the glazing is left into a baking tray and place this in the toaster oven at 180°C for 20 min to roast the carrots until they are nicely browned.

Then serve it all with mashed potatoes. I love Maris Piper for mash …

Posted in Summer 1946

Summer 1946—Mixed Pickels


Mixed Pickles

Usually this recipe is created in July or August, when various vegetables are available. Choose in equal parts carrots, green beans, cauliflower, not yet ripe corn husks, further cut celeriac into cubes, pearl onions, 1-2 peppers, several cubes of horseradish, several small firm tomatoes, very small cucumbers or cornichons, dill and tarragon.

Clean and cut the first 8 vegetables nicely (Yes, there is constant advice to prepare the food nicely, beauteous, and prettily. Most of the time it is difficult to find a translation for the old-fashioned adjectives used.) after this boil to medium softness in lightly salted water and place into a sieve to drain. Together with tomatoes, cucumbers, and herbs place the vegetables in layers, sorted by colour in glasses. Then pour the initially boiled and cooled down liquid over the vegetables: 4 parts white wine vinegar, 1 part water, and per 1 liter of this mix use 20g salt and 80g sugar.

After 5 days reheat the vinegar to boiling point, cool down and pour again over the vegetables, close with cling film.

Comment: As you can see I transcribe the notes exactly as in my granny’s folder. Sometimes ingredients are listed other times they are incorporated into the text. 


Posted in Summer 1946

Summer 1946—Mustard Cucumbers



  • 3 kg cucumber cut in pieces
  • 150g salt
  • 1 ½ Tablespoons pepper corns
  • 3-6 bay leaves
  • 1 ½ Tablespoons wine vinegar
  • 30g sugar
  • 125g peeled shallots
  • 125g horse radish cubes
  • 5 Tablespoons mustard seeds
  • 1 bunch dill

Use big matured cucumber, peel, remove seeds, cut into pieces and rub in salt, let it rest for a day, dry with a clean kitchen towel, then layer with the other ingredients. Boil vinegar and sugar once it’s cooled down pour over the cucumber, put weight on the cucumbers and cover them.* After 8 days reheat the vinegar (boil) let it cool and pour over the cucumbers.

*Contemporary recommendation: At this point put in glasses and can them.


Posted in Summer 1946

Summer 1946—Tomato Purée

Tomato Purée

Nutritious tomato concentrate, which you can use for soups and sauces like fresh tomatoes and has similar nutritious value, can be make to last easy and quickly:

Cut ripe tomatoes into pieces, boil and push through a fine mesh sieve.

Reheat the concentrate to boiling point but do not simmer further.

Use a funnel to fill the glasses to them rim and then close right away.

Can it.

Posted in Summer 1946

Summer 1946—Raspberry Jelly

Did not have picture of raspberries so there are some ‘vintaged’ summer flowers

Raspberry Jelly

  • ½ liter raspberry juice
  • ½ kg sugar

Cook raspberries slightly to obtain the juice.

Filter juice through cloth, boil the juice with the sugar, simmer for about 3 to 5 minutes

Fill in canning glasses, close glasses immediately and turn up side down.

Canning Tip

In the 40s canning was often done with simply pulling cling film over a class top and then adding the lid. Filling jam, sauces or juice into glasses while hot, so they would not need further heat canning. I leave these instructions out of the translation.

If you have a cold room to store canned goods that might be okay, however, there is much more turning mouldy of the canned goods as opposed to heat sealing.

Posted in Summer 1946

Summer 1946—Granny goes to school

In summer 1946 my granny went to Agricultural School in Germany to study housekeeping. A couple of years ago my aunt copied my granny’s school notes and all the recipes and gave each of us a copy. For some time now I wanted to translate and digitalise all the recipes. So I decided I am going to translate one page per evening (and already I am lacking behind!) and to add a bit of pressure I will post one recipe per day. I will always prefix granny’s recipes with Summer 1946 because this was the term granny started the school. In between I am going to share some of my most favourite recipes I got from granny.

Summer 1946—Recipes

Because my granny went to housekeeping school just after the war, many of the recipes are appropriate for tight purse strings, making the most out of dishes, and easily home-grown or foraged ingredients. I thought (considering the economic climate) that additionally to getting a waft of German kitchen, a piece of history, a slice of vintage life, and a dish of childhood memories, you will probably find useful tips on how to stretch food and be inventive with basic ingredients.

Just a wee warning: quite often when I ask granny to dictate a recipe she would provide measurements in the following way: some of this, and a little of that, and a handful of something. Now I learned cooking by eye measure, because I always watched granny: but I will try to make the measures as clear as possible. Besides, over the years I have figured out that the exact measures are not that important as long as the ingredients are relative to the measure.

For instance: granny’s basic cake recipe

  • 3 cups of flour
  • 2 cups of sugar
  • 1 cup of oil
  • 2 eggs
  • 1 pack of baking powder

so if you want to make a smaller cake you only use 1,5 cups of flour and 1 cup of sugar and half a cup of oil etc