2021 Frugal Living Challenge

DawnW

zafiro1984 said:

Has anyone got a recipe for a fruit type cake using oil not butter. I'm low on butter but have have enough oil.
I really don't want to go shopping if I can avoid it until I'm vaccinated but need to make some cake/biscuit for DH.
Thanks

What about tea loaf, it doesn't have any fat at all (sorry it is in old imperial measurements as it was my gran's old recipe):

8 oz any dried fruit soaked for a couple of hours in a quarter pint of tea (black obvs)

6 oz SR flour

3 oz sugar, any kind, and you can reduce this a bit if you like

1 teaspoon mixed spice

1 egg

Mix all together and put into a greased and lined 1 lb size loaf tin. Bake at 180 degrees or gas 4 for about an hour.

Serve cold or warm, with or without butter. Even better if kept for a few days - better make two!

zafiro1984

DawnW said:

What about tea loaf, it doesn't have any fat at all (sorry it is in old imperial measurements as it was my gran's old recipe):

Brilliant thanks, I'd forgotten about tea loaves.

3secondmemory

I think it’s much more fun to spend a little extra and buy some fancy ingredients once in awhile than it is to have second-rate food delivered to your home. 

Obviously we are all starting to look for different places to source ingredients. I’m trying to think of it as an adventure rather than an inconvenience and I’m looking forward to planning a little excursion to source some fresh fish or seafood straight off the boat. It’s only 20 minutes away on the bus but that’s a marathon at the moment but the thought of a really nice piece of fish is something to look forward too. I’m quite happy to eat baked potatoes or baked beans on toast in the meantime. I’ve lost count of how many NSDs I’ve had this year 😃

 food is medicine 😃

MingVase

Nice to see you back after such a long time Frugaldom!

Mummy2cheekymonkeys

I've got some lemon balm pesto in the freezer that I made in the summer. I froze it in ice cube trays. It's really nice spread ontop of fish and then baked in the oven.

Hughesfamily

@patentgirl good luck for your op xx

the_cross_rabbit

Hi pesto recipe I use. This makes a lot so divide it up and freeze. 
50g of nasturtiums leaves, 2-3 leaves of mint (optional), 2 garlic cloves peeled and crushed,6 nasturtium pods, 50g of pine nuts( you can use hazelnut/walnuts) lightly toast the nuts before hand and make sure they are cool before using. 75g of Parmesan( you can use a hard goats cheese or a strong cheddar) finely grated, juice of 1/2 a lemon (optional), 150ml of olive oil ( you can use hemp or rapeseed), petals from 2 calendula flowers, salt to taste. Put everything into a food processor except the flower petals and salt. Blitz to desired consistency, add petals and salt. You can replace the nasturtium leaves with basil leaves and leave out the pods. You can also use young nettle leaves just be careful when picking. If you are able to reliably identify wild garlic you can use that too.
CRx

roblou27

Hi all, well we are self isolating here as hubs tested positive for COVID on Tuesday, he had recognisable symptoms on Monday but had felt generally rubbish on Sunday. Any way he is living in the bedroom, DF has the back room and I’m on the settee. I am also chief cook and bottle washer. Will probably be over budget on grocery this month as hubs will not be working obviously and food has diverged into stuff that is fancied and can be stomached. It is what it is, as long as we get through it I’ll be happy. 

Stay safe everyone. X

annieb64

One of our local farm shs was selling wild garlic pesto last spring. 

the_cross_rabbit

Decided to decant the rumtoff, feel drunk just on the fumes. Autumn memories in a bottle. Looking forward to drinking this later today, will need to use plenty of lemonade as at 60% proof you can become sozzled very quickly.
CRx