Economy Gastronomy - new budget cookery programme; BBC

debtmuncher

spendaholic wrote: »

Not at the moment, cos I'm at work. But I can do tomorrow from home.

ah it didnt put my quote up with it as well
spendaholic is doing it, think someone else is doing the daube one but not sure

redmel1621

purpleivy wrote: »

It's just the Beef Daube casserole in pastry outsides I believe.

It is yes, but I think everyone is wondering what else was in with it. On the show she was adding some swede too......

Mel x

debtmuncher

ah thats what it is! apologies got mixed up! they were adding stuff to it so curious to get the recipe.

Swan_2

thriftlady wrote: »

I don't seem to be helping people save money do I?:rotfl::rotfl:

curses! I meant to report you, but thanked you by mistake, darn this mobile Abuse button!

:A

Reverbe

thriftlady wrote: »

The one I'm really looking forward to, which I ordered weeks ago is River Cottage Everyday it looks right up my alley;)

But how many times a week can you serve up squirrel and roadkill?:rotfl:

spendaholic

westcoastscot wrote: »

Hi Spendaholic,
A litttle off-topic, but would you care to share your apricot cut and come again cake? sounds delish - I love apricots and almonds.
Havent seen the programme yet - forgot about it - but will have to look on i-player
Pauline :-)

Oops!! meant share the recipe not the cake (although you can do that too!!) sorry

This recipe is taken from "The classic 1,000 low-fat recipes" by Carolyn Humphries (Foulsham) ISBN 0-572-02804-0

Makes 9 squares
125 calories per square
medium fibre

100g (4oz/1 cup) self raising (self rising) flour
50g (2oz/ 1/4 cup) low fat sunflower or olive oil spread
75g (3oz/ 1/3 cup) light brown sugar
1 egg, beaten
2.5ml (1/2 tsp) almond essence (extract)
30ml (2 tbsp) skimmed milk
410g (14.5oz/1 large) can apricot halves in natural juice, drained
15ml (1 tbsp) flaked (silvered) almonds

Sift the flour into a bowl. Rub in the low fat spread. Stir in 50g (2oz/ 1/4 cup) of the sugar. Mix with the egg, almond essence and enough of the milk to form a soft, dropping consistency.

Wet an 18cm (7") square sandwich tin (pan) and line with baking parchment. Turn the mixture into the prepared tin. Level the surface and arrange the apricots, cut side down, over the surface. Sprinkle with the remaining sugar and the almonds.

Bake in a pre-heated oven at 180 deg C (350 deg F/Gas 4) for about 40 minutes until the cake springs back when lightly pressed. Leave to cool slightly, then remove from the tin, discard the paper, and leave to cool on a wire rack.

Store in an airtight container and serve cut into squares.

spendaholic

The beef daube recipe can be found here.

spendaholic

debtmuncher wrote: »

thats the one...definately pasties they made just presumed cornish cos they were adding potato or something to it. could you post up a copy of it?

bakewell in a bag is because she didnt use a baking ring. it was one flat piece of pastry, once she put the fillings on she then scrunched up the sides to support it so it did look like a bag. thought it was a fab idea for those not partiucarly experienced in the kitchen. i would try it and i like the idea of not faffing around so much.

Makes 4 pasties
preparation time 20 minutes
cooking time 30 minutes

300g braised beef, cooked, cooled and shredded in your fingers, with any fatty bits taken out and discarded (but juices retained)
40g butter
1/4 swede (about 200g), peeled and cut into 1cm dice
2 - 3 carrots (200g), peeled and cut into 1cm dice
150g waxy potatoes, washed and cut into 1cm dice
1 tsp allspice (do they mean mixed spice or aftershave? ) (Oh, sorry, that's OLD spice ... :rotfl: )
10 sprigs thyme, leaves picked
100g peas, defrosted or fresh
salt & pepper
flour, for dusting
500g shortcrust pastry
1 egg, beaten with 1 tbsp water

(There's a load of waffle, so here are the highlights)

Heat the oven to 200 deg C (180 deg C fan/Gas 6) and preheat a baking tray.

Melt the butter in a wide bottomed saucepan and very gently fry the 3 kinds of diced veg with the allspice and thyme for 15 minutes, keeping the lid on but stirring regularly. Remove from heat when veg is cooked but still retains some bite. Stir in the peas with plenty of salt & pepper. Add the cold meat and meat liquid to the veg mixture, mix thoroughly and chill while you work the pastry.

Flour your surface and roll out the pastry to a thickness of about 5mm, adding more flour if it looks like it's sticking. Use a plate or a bowl to cut out 4 x 20cm circles of pastry.

Brush each of the circles with beaten egg, divide the filling into 4 and pile into the middle of each pastry circle, similar in shape to the finished pasty, leaving a margin of about an inch (ooh, did we just jump from metric to imperial?) around the edges. Bring the pastry up and around, using a baker's pinch to crimp the seam, securing firmly to make sure no steam can escape. Give them another egg wash, sprinkle a little flour on the preheated baking tray, and gently position the pasties on it.

Cook for around 30 minutes and keep for 24 hours if not eating them piping hot.

Gigervamp

Allspice isn't mixed spice.

spendaholic

Gigervamp wrote: »

Allspice isn't mixed spice.

Ah yes, I was thinking apple spice ...

So what's allspice?