I decided as a change from a quiche a bacon and egg pie was one thing I could make with the local produce - local flour from Essex, butter from a few miles down the road, bacon from about 10 miles away and eggs from 4 miles from home plus a tomato and onion from the garden. Loving the green beans.
One fruit growing here which I nearly forgot about were the Cherry-plums on a tree in the bottom corner boundary of the garden. These were all I could reach and the wasps had found a few but better than nothing.
Home made toast and local honey for breakfast and a BLT sandwich for lunch which I ate too quickly to take a photo - it's a rare treat.
Back Tomorrow
Sue
My mum made bacon and egg pie too, as you described. A "proper" pie, plenty of pastry above and below! I think it was a wartime staple, to eke out a small amount of protein with belly-filling carbs. And as many people couldn't easily get onions, they weren't in the recipe. We'd have it hot with green veg one day, and cold the next. The "Courgette Family" round the corner have refilled their giveaway box. I'm debating making another cake...
ReplyDeleteI remember having it with baked beans.
DeleteI wonder when quiches appeared in traditional British kitchens
I think we grew up in an era of meat, potatoes and two veg. I remember Mum buying her first pot of curry powder and a jar of mango chutney. We thought it was so foreign and exotic! I don't eat meat now, but your pie looks delicious.
ReplyDeleteHope you are over your upset tummy now.
My Mum wouldn't try anything "foreign". Not even pasta. I can remember her being horrified that I'd used rice instead of potatoes
Deleteooh yes, that's a good looking pie. I'd like a slice of that please! I'm assuming that's your own pastry there, would you share the recipe? I'm trying hard to improve my pastry making.
ReplyDeleteHave a lovely weekend. x
The children used to call it "cardboard pastry!" - but that was because I was usually doing 10 things at once and it was over cooked!
DeleteIt's just normal shortcrust half fat to flour + water
I still live with the meat and two veg, although it is usually one veg and potatoes, Pasta never, occasional rice.
ReplyDeleteI love pasta with a home made sauce - not out of a jar
DeleteThere are some tiny plums which grow (wild?) on a few trees surround the car park at Hay-on-Wye castle. I pick them every year (but perhaps not this one . . .) and still have some at the bottom of the freezer for making Hay Plum Gin this year.
ReplyDeleteTrying to remember if my mum made bacon and egg pie. Don't think so, but pretty sure her mum would have done - she was a very good cook but it skipped a generation in my mum!
I've got loads of damsons that will be ready later. The wasps usually get them but I want to try damson jelly this year for the Christmas hampers.
DeleteI make damson gin when I can get the damsons. When I drain the gin from the damsons to bottle for hampers I make jam with them. It makes a lovely tasting jam that is very popular with my family and friends.
DeleteMy Mum used to make bacon and egg pie too, very solid and satisfying, with a double crust as you describe. I found a similar recipe for it years later; think it might have been in Jane Grigson's English Food but I'm too tired to go downstairs and look.
ReplyDeleteCan't remember mum having a recipe book at all!
DeleteMy Mum was famous for her bacon and egg pie - pasty bottom and lattice (or tomato slices) on top - she put green peas in hers. The family even mentioned those pies at her funeral!
ReplyDeleteIsn't it interesting the diversity in our diets since our parents/grandparents' generations.
A lattice top would certainly be less fattening.
DeleteYou're doing very well with your challenge Sue. Like your Mum mine was a good, plain cook and quiche was not even heard of in her day - bacon and egg pie and it, like everything else she cooked, was good. But yes - meat, potatoes and two veg (dependant upon what was in the garden) was always the order of the day. And usually either bread or plum bread (currant bread) rising in the hearth in front of the fire oven.
ReplyDeleteMy mum's idea of fancy cooking was cutting some pastry leaves to put on an apple pie!
DeleteWell done on your challenge, it's so good when you can step into the garden and get fresh produce.
ReplyDeleteFocusing on eating local is interesting to do
DeleteI'm still a big fan of 'meat and potatoes.' LOL
ReplyDeleteI like my bacon extra crispy, so prefer it separately on the plate, not mixed in where it becomes less than crispy.
We had very plain food as you said, meat and two veg or corned beef and chips at end of the week. I remember making a quiche at school in 1962 but we didn't call it that. It was a bacon flan. It seemed very exotic. I hope your cherry plums were better than the ones I picked in my son's new garden. They looked fine but were very wormy so got thrown out for the birds.
ReplyDeleteGood work. Cherry plums? That is something I have never heard of.
ReplyDeleteGod bless.
Ooh, that pie looks good, I love things in pastry and a double crust is even better. My Mum's speciality was boiling vegetables to death and I don't remember many pies being produced unfortunately. Although she did make a lovely scrambled eggs and cheese on toast dish that I used to recreate when I ate eggs.
ReplyDeleteMy mom was a plain cook too. And during the lock-down, I have gone back to simpler cooking as well. Just this week we finally enjoyed a home grown tomato instead of the grocery store kind - and it was just a simple spectacular joy. I'll be on the lookout for fresh greens now that you've mentioned them.
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