January 2009 Grocery Challenge

ifonlyitwaseasier

evening,

this weeks spends are round about the £25 mark, and that includes a snack i got in work!!

got a batch of twinks cooling and am planning to make thast lovely sounding teabread later this week.

hope you are all keeping warm!

ioiwe x

searching_me

just a quick question ... desicated coconut... what can i do with it?

ifonlyitwaseasier

BLeuuurrrrrrgghhhhhh throw it out?

just kidding, how about lamingtons ? macaroons?

elizabunny

ifonlyitwaseasier wrote: »

evening,

this weeks spends are round about the £25 mark, and that includes a snakc i got in work!!

got a batch of twinks cooling and am planning to make thast lovely sounding teabread later this week.

hope you are all keeping warm!

ioiwe x

Sorry ioiwe, I am still fallling about laughing:rotfl: :rotfl: :rotfl:I would put it down to me having one of my many senior moments (although I'm only 53) but I think I must need new glasses really. I thought you had got a SNAKE at work....so sorry:rotfl: :rotfl: :rotfl: don't think it would have been as tasty as your snack.

sistercas

mrssnowy wrote: »

Sistercas- barabrith is speckled bread,or Welsh teabread.
Originally it was made by throwing a handful of dried fruit into the last lump of dough,so traditionally it should be made with yeast-however I have made it this way and it's not quite so nice as done with dried mixed fruit soaked in tea.
Too dry made with yeast and didn't keep so well.
Recipe below if you fancy a go.

Welsh teabread
500gm dried mixed fruit and peel
300ml strong hot tea
250gm SR flour
1 teaspoon mixed spice
125gm dark brown muscovado sugar(lovely flavour/colour but can use white)
1 egg forked to blend

Soak fruit and peel in a roomy bowl in the tea for at least 6 hrs or overnight.
Sieve the flour and spice into the soaked friut(no need to drain),stir in the sugar and egg.Beat all together till smooth.
Heat the oven to 150C(130C in fan oven)gas mark2.Line a loaf tin(2lb tin just right)with buttered paper and tip in the mixture.Bake for about 1&1/2 hours,when it should be well risen,firm and brown.Cool and store for at least two days,until rich and gluey,it needs a few days to develop its characteristic elasticity.Slice thinly and spread with butter.
Freezes well so worth making a double batch.
Also low fat -until you g*b butter on:o

mrss

thankyou so much I have bookmarked this and will definitley give it a go. it sounds delish x

angelatgraceland

elizabunny wrote: »

orchid-96 I am exactly the same. I love popping into different shops just to see what's on offer. I really am struggling to stay under budget this month -my first in the challenge, but I have been batch cooking today and I also made some Pea and Ham soup with the Ham Stock left over from xmas and DH loved it. Also, I had a small rolled shoulder of lamb and lots of veggies in the slo-cooker for dinner today which was also yummy. I'm keeping the leftover juices from the dinner to hopefully make some lamb and lentil soup for later in the week. I haven't made this before so I hope it's not too disgusting:eek: . As for the NSD, I promised myself not to spend anything today, but we need more milk so...........:rotfl: Any excuse and co-op sometimes do have a few reduced bits later in the day.

Never mind the compulsion its a new up to date version of the consumption(totally different meaning of course)Hope you younguns know what Im on about :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

igiveup wrote: »

I'd looked at mrssnowy's barabrith post today before I tried to bake a fruit teabread I'd not made for years !
Got it all wrong quantity wise and it's too crumbly to slice or anything - I'm eating it in clumsy chunks with a cup of tea !

It was meant to last me for work lunches etc ! Nobody else will touch it cos they don't like raisins etc.
Oh well ... spose it wil still fill me up ! Was doing good too ! :rotfl:

I bet it would be nice in a dish warmed up with custard.

ifonlyitwaseasier

lol eliza, i hadn't even noticed, i have this problem where my fingers go faster than my brain......

save-a-holic

CRANKY40 wrote: »

I'll be making banana muffins tomorrow to take to work and share on Monday. They're the easiest cake I've ever made, and they never go wrong (it's a Nigella recipe).

Hi CRANKY40 -don't suppose you could share the recipe, could you?

elizabunny

ifonlyitwaseasier wrote: »

lol eliza, i hadn't even noticed, i have this problem where my fingers go faster than my brain......

I know the feeling.... I'm constantly re-reading everything I write because I usually type a complete load of rubbish:rotfl: I could blame it on the dimly lit room because I'm trying to be economical with the electric, but to be truthful ... I don't think that would be the complete truth.

LOUBOB

oldMcDonald wrote: »

Well done, pink princess!

Just been off to Google possible fillings for steamed dumplings and have found a japanese meal called a 'Bento' - has anyone ever tried making these? Wow! They look amazing but I wouldn't have the patience / time / artistic ability to make anything like the pictures in the link.

Hi
I recently discoverd Bento, although mine are no way near elaborate, when I started this Grocery challenge I wanted something new and exciting to take to work for lunch instead of sarnies, or paying £3 for a jkt spud!! anyway I brought a really good Bento lunch box online( £4-5) as I thought it would be good for portion control (help kick start the wt loss), its FAB....two different lidded sections which I fill with rice/pasta/cold meat etc, then I use cheese, cherry toms to fill in the gaps, I also use sushi rice and add veg ie mushrooms, still learning but lots of pics on the net, although I dont sweat about it being all pictures and colour...just healthy looking!!!:D