Frugalising Recipe Ingredients

Aril · 25 May 2013 at 8:33PM

I now do this often as a matter of course to either bring the recipe cost down, dietary reasons or to make use of leftovers. Tomorrow, for example, I'm substituting apple juice for cider in the casserole I am making. Anyway have come across the following link which might help you and hopefully save you some pennies
http://allrecipes.com/HowTo/Common-Ingredient-Substitutions/Detail.aspx

Arilx

Bambywamby · 27 May 2013 at 3:43PM

If I am running low on butter/marg and I am baking cakes or biscuits I will use 50% butter/marg and 50% veg oil. It doesn't spoil the flavour or texture and you hardly need any oil - one tablespoon appears to equate to 100 gms of fat.

asparagus1968 · 27 May 2013 at 4:57PM

I use peanut butter instead of tahini paste in hummus.

Honey_Bear · 27 May 2013 at 4:59PM

Does anyone use dried eggs? I hear them mentioned occasionally but I know absolutely nothing about how to use them, whether they affect flavour and texture and whether they are a money saving thing.