for the love of enamelware

enamelware || cityhippyfarmgirlenamelware || cityhippyfarmgirlI recently added to my enamelware collection and I’m loving them as much as the original lot I got last year. Technically I got these for camping, but they have snuck into everyday use as well. They are light, easily stackable, (well not the mugs.) I can also put just about any food in them. Loving that!

The only slight unhappy side, if you drop them, they can chip. While this doesn’t effect their use, to my eyes it’s a constant reminder with the dish in question, of that time I was rather clumsy and dropped a whole strawberry crumble on the kitchen floor…sad face indeed.

strawberries || cityhippyfarmgirl

strawberries || cityhippyfarmgirl

blueberries || cityhippyfarmgirl

How about you? Do you use enamelware? Old stuff or new stuff?

If you look after your pieces (as in don’t drop them from a big height!) I suspect they will last far longer than I will. My grandmother still uses some select items that have been gracing cupboards for over her life time and her mother’s. Far more impressive than my chipped Ikea bowls.


 If you would like to buy some enamelware, I highly reccommend

Odgers & Mc Clelland, Exchange Stores– Nundle and

The Lost and Found Department.

Both small companies run by some super duper lovely people.


Cherry and Rhubarb Pie

cherries- cityhippyfarmgirlrhubarb and cherry pie- cityhippyfarmgirl I live in a small space in a big city. A small space that when required to hide something my options are sometimes limited. However when I’m not required to hide something, and instead something goes missing that small space can feel quite large. Cavernous even.

You see I lost my cups.

My newly bought cups. I know I had stashed them somewhere ‘safe’ for a small period as I wasn’t quite ready to use them; but when it was time to use them, alas not a cup to be found.

I searched high and I searched low. I pulled everything I owned out and then back in again, only to be repeated again the next day. It was doing my tiny brain in. WHERE did I put those cups!?

If we had a cat I would have blamed whiskers, but we didn’t so the next most likely choice was the pint sized one. Surely she must have put it in a box or something and somehow that same box had grown legs and walked out. Surely it was the only possibility?

So I had to buy more.

The cups were clearly not coming back and we really needed some new drinking cups for the kids. I felt a little embarrassed, but clicked pay and now and a couple of days later, there they were. In all their enamel loveliness again, ready to be drunk from.

enamelware red- cityhippyfarmgirl

rhubarb and cherry pie

Along with the cups, I’ve also been enjoying the baking dishes I bought the first time around as well. I’ll tell you why I love them-

– they’re light weight, which means they don’t have a hefty weight when food is cooked in them like ceramic or glass can do

– they are stackable

– they easily live inside my oven when it’s not being used

– and size wise, I have options. After so many years of no options, I’m loving this one to bits.

When I first considered getting these dishes, I wasn’t entirely sure you could bake in them. I’d always associated enamel ware with camping, or the dogs dinner bowl. Happy to say that association has now changed, you can definitely bake in enamel ware and just quietly…I’m loving doing so.

[My enamelware was bought through the lovely Odgers and McClelland Exchange Stores... *ahem* both times. And yes, the other cups turned up as well. Turns out the pint sized one didn’t hide them in a box, her mother did… I now have ten of these cups.]

enamelware cups- cityhippyfarmgirl

cherry and rhubarb pie

Cherry and Rhubarb Pie

farmers market cherries and rhubarb 1000g (roughly half and half)

300g sugar

300mls water

2tbls cornflour


150g cold butter

50g sugar

1 egg yolk

1 tsp vanilla

300g plain flour

1 tbls cold water

In a pot cook the fruit, sugar and water up until softens. Add the cornflour with a tablespoon or so and add into the mixture. Stir through and cook for a further 5 or so minutes. If there is visabally too much excess water just drain a little off for drinking, this will depend on the fruit your are using. Once cooked, stand this mixture aside and begin on the pastry.

In a blender, pulse flour, sugar and butter until resembles bread crumbs. Tip out to a bowl and add vanilla, egg yolk and cold water. Knead lightly until it comes together to form a dough. Wrap in glad wrap and chill in the fridge for about half an hour. Then roll out for your pie shape.

Pop the fruit mixture in and bake for about 35 minutes at 180C.


I now have a ‘print green’ or pdf option if you would like this recipe for another time. Just click on the green printer icon below and follow the prompts.