Another budget recipe from black-saturn

melt71

It's only me eating tonight but I was thinking of doing this;

mushrooms, ham, 1/3 tin of tomatoes with the eggs poured over them as per BS's recipe - do you think this would work ok or do I need fresh tomatoes?

black-saturn

Yuk, I'm going to have to answer all your questions when I feel better. I've been barfing all day with some tummy bug which is going round and reading this thread about food has made me want to barf again. I'll come abck and answer them hopefully tomorrow when I dont feel so s**tty.

loopylass

Hope you feel better soon

black-saturn wrote:

Yuk, I'm going to have to answer all your questions when I feel better. I've been barfing all day with some tummy bug which is going round and reading this thread about food has made me want to barf again. I'll come abck and answer them hopefully tomorrow when I dont feel so s**tty.

jordylass

Curry_Queen wrote:

I'm glad you asked this as I thought it was just me being as everyone else seems to be more than happy with it

I've tried it twice now, first with some apples that needed using up, so put that one down to not being enough juice in it as BS recommends using tinned fruit, so tried it again with a tin of peach slices but it was still the same

The fruit didn't sink below the "sponge", which came out quite tough and rubbery, and it took well over an hour to cook through properly. I'm wondering if it could be the dish I'm using that's too shallow and whether I'd be better using a smaller deeper bowl, but then I'd have thought it would take even longer to cook through

Whatever it is we're doing wrong, we're both doing the same wrong thing, as that is exactly how mine is. I turned the oven down and left it for longer last time, but had to zap in the mocro for last 5 minutes to cook it through. As we were fed up waiting for it, and it was quite rubbery, maybe I used the wrong flour, but I didn't think so. I wish i could get the results everyone else is having as it sounds scrummy.

loopylass

Hi
I made double to feed six
but only 1 cup of sugar
My dish i used was a large oval dish and the depth was about 2 inches
I cooked it for about 40 mins just when it started to go brown
Ive used fresh fruit as well as drained tinned fruit and they have all turned out well
The tastiest one was the one thriftlady suggested with bramley apples and add a teaspoon of cinnemon to the flour

We served it with vanilla icecream or custard
I hope this helps

jordylass wrote:

I've tried the cobbler recipe twice but going wrong somewhere. I doubled the quatities, (except sugar) as it was for 6, it tasted ok, but took over an hour to cook and was quite hard, any ideas on where i'm going wrong.

AussieLass

Jordy & CQ (didn't recognise you with your new avatar;))

I have a cake recipe without eggs or butter called

NO Fuss Cake - Mix 1/2 cup sugar, 2 cups SrR Flour, 1 cup coconut & 1 cup milk. Pour into greased lined loaf tin & bake at 180c for approx 45 mins. Ice.

While this recipe is econimical (sp) it too has that rubbery texture. I think because of no egg or butter. So you could try to add 1 tab melted butter & egg to improve the texture of the cobbler to your liking. The two times I made it, I found having it warm is the best. I put it in our bowls & zapped in micorowave for a second & it made it nice and moist again.

I have just finished reading TG and found a great tip about eggs. I will definatly try it as we often get really good specials here on organic eggs as they are so exp - nobody buys them and then they reduce them when it gets closer to the use by date.

*tip* Lightly mix 1 cup raw eggs (about 5 large ones) with 1 teas salt. Store in airtight container in freezer. Thaw o'night in fridge.
3 tablespoons of egg = 1 egg approx.
Eggs can be kept in freezer up to 6 months.
Good for scrambled, omlettes & baking.
Wish I knew this when we kept chickens. It was feast or famine with eggs.

hermit-crab

Jordylass and Curry Queen if you look at the is homebaking cheaper posts and read from post 16 you will see how to get it right.

http://forums.moneysavingexpert.com/showthread.html?t=121159&page=2&pp=10

I like ausielass's suggestion. The cobbler looks cheap and easy I am going to have my first go at home baking of sorts. Wish me luck.

black-saturn

Feeling better today.

All I can think that might be going wrong is maybe you are using a fan assisted oven? I can't get on with them and everything goes wrong in them for me.

The size of the dish I use to cook it in is 10" long, 5 " wide and 3" deep and it's made from Pyrex.

halloweenqueen_2

I used a fan oven, mine was fine, I did use slightly cooked apples and I also used a fairly deep pyrex casserole dish, those round ones with the little handles on the side. HTH.

Smiley_Mum

anguk wrote:

Thanks, I may have used too much then, it was very chocolatey but lovely, tasted a bit like those posh, expensive Gu chocolate pots!

Tescos value 100g bars are 25p & their 200g value bars are 50p but I buy Tescos Rich Dark Chocolate (1 step up from the value IYKWIM) they only cost 48p for 200g so it actually works out 2p cheaper for supposedly better chocolate

Was in Tescos the other day and they have Tesco Value plain chcolate 200g bar at 50p and it now has 50% cocoa solids in it (used to be 45%) and the Tesco Plain chocolate 200g (a step up from Value) is 45% cocoa solids and is 57p. Tesco are obviously following these boards.

I also noticed that our local 24 hour Tesco has got a HUGE selection of chocolate bars now, Lindt & Sprungli, Cote Dor, Swiss made, Belgian made, French made. Green & Blacks there is a huge selection. Certainly an improvement than when I last visited.