Store cupboard challenge

CCP

Chuzzle wrote: »

XSpender- please please please PLEASE can you post the recipe for the peach and butterscotch upside down cake, it sounds absolutely deeeeeeeeeeelish!

Seconded!

XSpender - yes, you can freeze apples. If you're going to use them in puddings and things you probably don't even need to stew them first - just chop them up and freeze them in suitable sized portions. when you want to use them you can just take out one portion, defrost them, add the rest of the ingredients and shove the result straight in the oven.

XSpender

Here you go! I always tell people I am making a 'retro' pudding to sound trendy when it is just out of the bero book!:D

5.5oz margerine
4oz caster sugar (or granulated)
2 eggs
4oz SR flour
2oz soft brown sugar( or dark brown if you haven't got any)
1 410g can of peach slices, drained

1. Heat the oven to 180c/350F/Gas mark 4
2. Melt 1.5oz of marg in a pan then stir in sugar
3. Pour into a sandwich tin(use one with a fixed bottom as I find the butterscotch leaks out of a tin with a loose bottom)
4. Arrange the peach slices in the butterscotch
5. Cream the remaining 4oz of margerine and the caster sugar until light and fluffy
6. Beat the eggs then add one at a time with a little flour
7. Fold in the rest of the flour
8. Spread the cake mixture on top of the peaches. Ensure it is in an even layer.
9. Bake for 30 mins. Leave to stand for a few mins then turn out on to a plate
10. Serve warm with custard.

It is really easy to do and I think you could make it with any other tinned fruit such as pineapple or pears that you have lurking about in the cupboard.

ellemm

XSpender that cake sounds lovely, will definately give it a go :beer:

CCP

Yum, is all I can say! I might try that with one of the cooking apples which are lurking in the fruit bowl, rather than making Eve's pudding, which is what I usually do with them.

I think I might eat my lunch early today - all this talk of cake has made me so hungry!

mollythewestie

Thanks Xspender for that recipe, I think I might try it with tinned pineapple later today, it sounds scrummy!

For todays tea, I am using:
from the freezer - pork steaks
from the cupboard - curry paste, onions, Naan bread, Rice, tinned toms, chicken stock cube, maybe some grated carrot too.
and the last of the yogurt from the 'fridge

Although, my attempts to empty the kitchen may be in vain, DH joined Costco yesterday through work, and the temptation to buy a [STRIKE]crate[/STRIKE] pallett of tinned tomatoes is just too great!

misscousinitt

Done quite well this week and have managed to fit everything from the small freezer compartment in the fridge freezer into my small chest freezer - freeing up enough room for the buffet food I'm buying later.

Used up a chicken on Wednesday, odd bit of curry sauce last night and the last of the mini doughnuts and ice cream.

Shopping list is really small this week and should use up more stuff next week.

While I was stuffing everything in my chest freezer last night, I discovered some frozen veg (half a bag of mixed broccolli and cauliflower and a bag of mini corn on the cobs) - think I'm going to make some soup out of the broc & cauli with some pots - theres our snack for Sunday lunchtime and a lunch for me next week.

Got to just keep chipping away at it!

zippychick

Penelope_Penguin wrote: »

Zippy, I'll be baking these today :j There doesn;t appear to be quantities forthe topping, though TIA :A

Sorry PP! Didn't put up as Linz didn't need it. Silly girl. Probably too late but

115g white choc broke up
55g softened butter
3 tbsp milk
175g icing sug

Melt as you would choc - bowl over a pot of hot water. Put in choc milk and butter. Stir until melted. Take bowl off heat and sift in icing sug.Beat until smooth and cover and dust with cocoa powder. Slice.

lynzpower wrote: »

Hiya!

Well I think they were OK... I personally think they wouldwork better in a whole cake rather than buns, I did find them a little touch greasy- less butter next time- coffee flavour was good though, we'll have the rest tonight with custard. Half the recipe made 12 buns

Pretty good result considering it's new, and you have a fear of baking! I think it would cook better as a larger piece - it cooks longer and slower that way. I made carrot cake mix, made a cake in a loaf tin and also made fairy carrot cakes with leftover and the cake was far far superior. The cake cooks for 1h10 and the buns were 15 minutes so maybe it's the slower more gradual cooking. And it does say to cook as a traybake (but I don't think you have one?) .

Or maybe I'm talking out of my bum.

Either way glad they aren't a total disaster. The topping sounds lovely and rich so I guess that's what makes it a cappucino!

fedupandskint

Used up a plastic container of mince and veg casserole with a jacket potato and frozen peas and green beans so a bit more space freed up in the freezer. While rummaging for the veg found another pack of frozen prawns - whoops!

Plan for tomorrow is either a prawn korma (after found another pack of prawns) or take the chicken thighs out and make some quesilidas and use up the chillis and peppers in the bottom of the fridge.

Oh yes, just found a few frozen mixed peppers languishing in a bag from goddness knows when

Better find a use for all the bananas I have frozen too! Overall a bit of space being freed up after 2 weeks of eating from the freezer! Keeping on plugging away. Weekend plan is below then will have another look for next week. Plenty in there for another week which is a good job as am running out of money for food shopping this month

Sat/Sun - Chicken and prawns to eat up

candygirl

I'm getting excited now,my cupboards are slowly starting to look emptier, and I am NOT repeat NOT buying any more tins until after my new kitchen is fitted;)
Fridge and freezer are still full, i'm still dieting so it's all working out fine:j:j

fedupandskint

Leftovers for lunch.

Chicken curry for tea (using a korma jar sauce bought in a moment of weakness!) and a nan bread out of the freezer.

2 bananas going into a walnut loaf cake again I think as it was v.nice when I made it last time. 2 down 6 to go!

Also frozen egg whites going into maccaroons and this will use up some coconut that is hanging around in a container.

Think I'll see if I have anything to make the curry a bit more exciting like some old cashews languishing in a container in the cupboard