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kiss_me_now9 wrote: »
Hey, just worked out my budget and I'm aiming for £20 a week or less on groceries in March. Sorry to butt in!
janie-h wrote: »
This apple cinammon cake is really easy to make and tastes yum!
APPLE CINAMMON CAKE -
8oz soft margarine
8oz brown sugar
4oz walnuts (chopped)
8oz SR flour
2tsp baking powder
14oz apples (peeled, cored and grated)
Oven 180C/350F/Gas4. Grease and line 9" deep cake tin.
Mix marg, sugar, eggs, walnuts, sultanas, flour and baking powder together until thoroughly blended.
Put half mixture in cake tin, then grated apple, sprinkle cinammon, then rest of mixture. You can sprinkle with more sugar and walnuts on top if you want.
Bake for about 1quarter-1half hours or until well risen and golden brown.
Delicious cut in wedges with or without custard/cream/ice cream!
martafdz wrote: »
Again, I found this recipe online, I have tried it and I am happy with the result so here it goes!Ingredients
175g butter/margarine (I used I can't believe.. and it was fine)
175g sugar (recipe said caster sugar but I used normal sugar and a bit of icing sugar since I run out before the 175g, and it also was ok lol)
250g self rising flour
1. Mix the butter and the sugar together. Stir until you get a creamy paste.
2. Add one egg (whole, no need to separate) and one tablespoon of flour. Mix well. Repear again with the rest of the eggs, adding a tbsp of flour each time too.
3. Add the juice of the lemon and the rest of the flour. Mix well.
4. Bake at 180C in the centre of the oven for 1h - 1h and 15min. My oven is fan assisted and it was ready in 45 min so check if the centre is done with a toothpick every now and then. In the recipe it said after 25 min you could also add some thin citron peels on top and put back in the oven, I have not done that.
5. Let it cool for 10 minutes before taking it out of the tray (I used a round one). Then remove and put in a plate to cool down completely.
Well, mine is still warm but there is a quarter missing! :rotfl:Really nice and the after taste is great (lemony mmmm)
l.m.hart wrote: »
500G PLAIN FLOUR
7 G SALT
1 TABLESPOON OF OLIVE OIL.
ACTIVATE YEAST IN WARM WATER
ADD TO OTHER INGREDIENTS.
THEN PROOVE AGAIN( I NORMALLY DO 2 ND PROOVE IN THE LIGHTLY OILED LOAF TIN,
THEN IN THE OVEN.
PLAIN FLOUR MAKES IT LIGHTER,( HUGH FERNLEY W RECIPE):D
Thank you for all your kind thoughts, they are greatly appreciated.
ChocClare wrote: »
Your wish is my command, mothership Accept no substitutes: Emperors and beggars alike would step over their dying mothers for my grandmother's trusty, no-cook Apple Chutney recipe.
You will need one pound each of:
Apples, peeled, cored and diced
Onions, finely chopped
Sultanas (I use value ones)
Put these into a bowl and stir
Pour over one pint of malt vinegar
In a piece of muslin, tie up 1 rounded teaspoon salt; pinch cayenne pepper and 1oz pickling spice. Bury this bag in the mixture and stir again.
Leave for 24 hours, stirring occasionally. Remove the spice bag. Decant into sterilized jars.
Preferably leave at least 6 weeks before munching your way through this. It will keep for YEARS - none of this once opened keep in the refrigerator and consume within 3 days mallarkey. The jar in my cupboard which is open and used for cheese and pickle sandwiches on a weekly basis says September 2006 on the label (we stored things in a less than optimum way and ate the 2008 batch before the last of the 2006 was finished). I used to make a big batch every two years (as you may have gathered) but now make it annually as so many people who've once tasted it now insist on jars of it as presents :rotfl:
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