Thursday, 22 September 2016

Crumble cream cookies

These are lovely and made from leftovers.

The other day I made an apple crumble and made more topping than I needed (on purpose), thinking to freeze the rest

But then I had an idea.

The topping was just flour, butter and sugar, the basic recipe.  Almost the same as shortbread really.  So, into what was left, I added a dash of cream (also left over from the crumble)enough to mix it all into a stiff dough, broke off walnut sized pieces, rolled them and then flattened them on an oven tray with parchment on.

The oven was 160C and I baked them for around 15 to 18 mins, until done.

They are absolutely delicious and this is definitely one to make again, maybe at Christmas as I have decided not to get a tin of posh biscuits this year - my own home mades are much nicer!

Tuesday, 23 August 2016

Broad bean pate. - using up leftovers

There were some broad beans left over after Sunday dinner so I made some broad bean pate.  It was very tasty with a clean, light flavour and a fresh green colour.

Ingredients to make enough for one (because, after all, it was leftovers)
36g cooked broad beans
20g soft cheese
a little bit of garlic puree
half tsp olive oil
half tsp natural yogurt
2 or 3 fresh mint leaves
salt and pepper
a lemon wedge

Using a mini zizzer, put in all the ingredients apart from the salt and pepper and zizz until everything is pureed and nearly smooth.  Push the mixture down the sides now and again, if necessary.
Add a bit of seasoning, mix and taste.  Adjust if necessary.  Chill, covered, in the fridge.

Serve with crackers, oatcakes, pitta bread or similar, with a wedge of lemon

Monday, 22 August 2016

Posh bread and butter pudding

It's been a very long time since I posted anything in here.  My apologies and thank you to everyone who pops in to check anyway.  I will try to be a bit more talkative in here!

Yesterday I made a very delicious bread and butter pudding.  I used some stollen that I had popped in the freezer before Christmas and it had slipped to the bottom and hidden itself.

I followed an ordinary recipe, such as this one

I sliced the stollen fairly thin.  I cut out the dried fruit because the bread already had plenty but it was a home made stollen so it had been generously endowed with a variety of dried fruit - use more if you want.  I cut out the cinnamon completely because the stollen was spiced.  I cut back the sugar to just a little sprinkle because stollen is a sweet bread.  I used the full 500mls milk and two eggs and had just a bit left over after allowing it to soak in for half an hour and topping up twice.

I wish I had taken a photo because it baked beautifully, rising almost like a loaf of bread and browning to golden.  The marzipan was indescribably delicious.  And there was none left by the end of the day!

You could use any kind of sweet bread to make this.  Hot cross buns that have gone a bit stale would work well.
I will definitely be doing this again.

Friday, 29 July 2016

freezer oaty bars

These were showcased on Eat Well for Less this week.
The recipe is available online, here.

I reduced amounts down to a quarter because I was just trying it out and I had to make some substitutes.
I had no agave so I used more honey, I used walnuts instead of almonds and plain puffed wheat instead of rice pops.

It all worked fine and the final results were sweet, sticky and delicious.  I cut it into very small chunks and each bit is now wrapped and in the fridge.

It's nice to have a recipe that is so versatile.

Sunday, 24 July 2016

Egg muffin

Eat Well for Less is back on.  Three cheers.  There's been some great recipes so far: this one is very, very simple but doesn't appear on their recipe site, so here it is here.

Put a little bit of butter in a cup and microwave it for ten seconds.

Add an egg and some milk, some salt and some pepper and a bit of grated cheese.  Mix it all together - just mix, not whisk.

Cook in the microwave.  It took mine 90 seconds on 6.  In the programme it said a minute so I guess they used higher power.

Split and toast an English muffin.

Pop the cooked egg on one half of the toasted muffin and top it with the other half.  Done.  It's so, so simple and tasty and I found it surprisingly filling.

(the muffin is home made, but it doesn't have to be)

Friday, 15 July 2016

Egg and tomato bake - delicious lunch

Tasty, easy, pretty frugal and low-ish in calories.  What more could you ask for.

Ingredients for one
vegetable bits and bobs - the only crucial one is tomatoes - I used a quarter of a red pepper, a largish chestnut mushroom and several squashy tomatoes.  I was out of onions, much to my dismay!
A little bit of oil - I use coconut oil
some seasonings - I use garlic puree, mixed herbs, salt and pepper
one egg

Heat the oil in a pan, add the pepper and mushroom and sizzle until softening.
Then add the tomatoes and seasonings, sizzle and stir for about five mins.

Tip the veg mixture into an suitable oven-proof dish.

Using a spoon, make a 'hole' in the mixture.  Crack an egg into the hols.

Bake in an halogen oven for about eight mins on 180.  I guess an oven would be about the same up would cost more and take longer because of the heating up period.

Eat and enjoy!

Overnight oats - courtesy of Thrifty Lesley

I have finally discovered overnight oats and they are so tasty I will direct you to a great entry about them on Thrifty Lesley's fantastic blog.