Recipe Collection Thread (recipe board)

bargain_babe · 19 August 2006 at 7:33AM

Hello, new to the OS board - I have an easy peasy, cheaper than cheap recipe for biscuits, they are so easy to make that I leave the kids to get on with it. Please try and let me know what you think and thanks for this thread I'm looking forward to trying loads of these recipes - might make my hubby think I'm the perfect housewife yet!!!! lol :rotfl:

BISCUITS
2 cups flour (plain or S/r)
1 cup sugar
6 oz marg/butter (or about 1/3 of 250g tub)

Mix ingredients together in a bowl, no need to add anything else, the dough will come together (might need to mix with hands!).

Place little balls of dough onto greased baking tray and flatten down with a fork (to make little circles) They will spread so leave room between each.

bake for about 10-15 mins in oven about 200 degrees.

If they rise you can flatten again with fork, halfway through cooking.

Leave to cool on wire rack and enjoy!

Feel free to add favourites, such as raisins, choc chips and so on at the dough stage.

will keep in airtight container for good few days.

Happy baking!!! :j

AussieLass · 22 August 2006 at 8:17AM

1 cup SR Flour
1 cup coconut
1/2 cup sugar
3/4 cup milk

Mix all ingredients and place in loaf tin. Cook in moderate oven 3/4 hr.
I didn't ice mine or butter it and it tastes nice.

AussieLass · 26 August 2006 at 11:02AM

450g can crushed pineapple
375g mixed fruit
125g sugar
125g butter
1 teaspoon mixed spice, bi-carb soda,
pinch salt

Boil together for 10 mins. Cool. Add

1 cup SR Flour
1 cup P Flour
2 beaten eggs

Place in prepared square tin & cook for 1 hour at 160 degrees. Leave in tin 5 mins then turn onto rack to cool.

Gingham_Ribbon · 26 August 2006 at 11:59AM

More calories than the one posted earlier, but a doddle to make and really yummy.

Butternut squash (large)
2 pints of boiling water
1 tablespoon of mild curry paste
third of a block of creamed coconut (or use a tin of coconut milk and substitute for some of the water.)
1 vegetable stock cube
1 tin chickpeas

Peel, deseed and chop squash.
Add to heavy based pan with curry paste and quickly mix together until you can smell the curry flavour
Bung the rest in (except the chick peas) bring to the boil and simmer until squash is completely soft. (Use pan lid to stop it getting too thick.)
Drain, rinse and add chickpeas
Blend and serve with crusty bread.

Edit: Just made this with pumpkin and it was lovely, so I guess any squash type veg will do!

kiwichick · 29 August 2006 at 9:29AM

This recipe is taken from "The Complete Vegetarian Cookbook".

1tbsp olive oil plus extra for greasing
1 onion, chopped
1 leek, chopped
2 celery sticks, finely chopped
8oz mushrooms, chopped
2 garlic cloves, crushed
15oz can lentils, rinsed and drained (am sure you could soak and cook your own)
4oz mixed nuts (hazelnuts, cashews, almonds) finely chopped
2oz flour
2oz mature cheddar, grated
1 medium egg, beaten
3-4tbsp fresh herbs, chopped
salt and pepper to taste

1.Preheat oven to 190C/375F/GM5. Lightly grease the base and sides of a 2lb loaf tin and line with greaseproof paper.

2.Heat the oil in a large saucepan, add the chopped onion, leek, celery and mushrooms and crushed garlic, then cook gently for 10 mins until the vegetables have softened, stirring occasionally.

3.Add the lentils, mixed nuts, flour, grated cheese, egg and herbs. Season with salt and pepper and mix thoroughly.

4.Spoon the mixture into the prepared loaf tin, ensuring it is pressed firmly into the corners and level on the surface. Bake, uncovered, for 50-60 mins or until the loaf is brown on top and firm to the touch.

5.Cool the loaf slightly in the tin, then turn out onto a serving plate. serve hot or cold.

corris3 · 6 September 2006 at 9:45PM

try this Lentil quiche for a cheap easy vege main course using store cupboard stuff.

Make 6 oz of pastry with 6oz plain flour and 3oz fat ( white flaora or cooking marg or half and half, whateever you have in fridge). Use to line a quiche dish and bake blind.. ( tip for baking blind is to line pastry case with a piece of greaseproof paper and put on some rice... when pastry is almost cooked remove greaseproof and rice and allow rice to cool for use next time).

Back to recipr... whilst pastry is baking gently fry without colouring some chopped celery in 1 tbs of olive oil ( last two sticks of celery in fridge usually enough) with some chopped garlic if you have any ( optional) add one tin of tomatoes ( 19p from Tesco) half a tomato tin of water and some dry red lentils say 4oz ( sorry but I usually guess), cook until lentil are soft. Spoon mixture into baked pastry case, sprinkle with sesame seeds if you have them( optional) and grated cheese ( any odd bits left grated will do) put back in oven for 10 minutes or so until cheese is melted and bubbly. Serve hot with salad or baked beans and potatoes and take whatver is left cold for lunch to work the next day.

My old style thrift tip is to fill the oven once you have it switched on... rice pudding, bread and butter pudding etc cooks really well alongside main courses... better for you adn cheaper than ready made bought stuff and great to teach the kids how to cook as well!.

Sarahsaver · 6 September 2006 at 10:21PM

Fatten up SKinny daughter's smoothie!
One egg, one banana
square of dark chocolate or tsp cocoa powder
put in a jug and make up to 250ml with milk
blend with a stick blender
feed to skinny child;) for supper or breakfast!

btw the egg is free range home produced, usual cautions re. raw eggs apply.

Julieboo · 19 September 2006 at 5:07PM

Concocted from leftovers othe day was scrummy:
Layer of sliced parboiled potatoes on bottom of an oven dish, then add flayer of ried or grilled mushrooms, then finish with a layer of minced beef/soya mince or any other meat which can be prebrowned with onions then add over wholoe thing a mexican sauce and bake on about 170 for 20-30 mins.
t also keeps well in fridge so you can bake at a later time or freeze, can also add cheese to top if want. i was actually really suprised at how good it was.

fudgem · 19 September 2006 at 5:47PM

Buy a packet of beef suet and make suet pastry with 8oz of self raising flour and 4 oz of suet, plus a pinch of salt. Mix to a fairly soft dough with cold water, cut off a quarter of the pastry to reserve for the lid and roll out the rest to fit into a 1 pint pudding basin. Fill this to overflowing with leeks which
have been chopped into 1/2 inch pieces. Depending on the thickness of the leeks I either half or quarter them, cut them up and wash them well. Drain them but not till they're thoroughly dry as they need a bit of the water still clinging to them. When you've got them all in the pudding basin, wet round the edges and put the lid on and seal well

p rick the top in a few places, cover with greaseproof paper tied on with string and steam for 2 and 1/2 hours

Since we did not, by any means, eat meat every day in my childhood, this was the dinner of the day, with a few mashed spuds. Nowadays of course meat is expected by most people so you could include a few rashers of chopped bacon in with the leeks

AussieLass · 22 September 2006 at 10:07AM

1 cup plain flour
1 cup coconut
1/2 cup cocoa
1 cup butter - softened
1 egg

Mix everything together in bowl. If it isn't mixing get in there with your hands. Set oven to mod high & grease trays.

Roll mixture into smallish balls and place on tray.

Once you have a tray full. Admire the roo poo.

Then take a fork & press to flatten. Bake 10 to 15 mins.

Should feel crusty and not soft.

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Recipe Collection Thread (recipe board)

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