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Recipe Collection Thread (recipe board)

edited 30 November -1 at 1:00AM in Old Style MoneySaving
612 replies 702.9K views


  • ZEPPELINS (cepelinai)
    2 lbs raw potatoes, peeled and grated
    4 cooked potatoes
    salt to taste

    Put raw potato gratings in a double cheese cloth and squeeze dry.
    Save the potato liquid, let potato starch settle at the bottom, decant potato liquid and mix starch with dry potato gratings.
    Rice boiled potatoes and add to raw grated potatoes, salt and blend well.
    Take about 1/2 cup of potato mixture and flatten, making a round form.
    Place a spoonful of filling (see below) in the center of the round, fold over, seal seam, make an oblong shape. Put zeppelins into boiling water and cook for about 30 minutes, stirring gently.

    If you have more than just potatos there are some traditional fillings:
    Diced mushrooms
    onions, finely chopped

    Mix filling with:
    1 egg, beaten
    2 tablespoons bread crumbs
    salt and pepper to taste

    Mushroom filled zeppelins are often served with bacon or sour cream.

    Grated Potato Cake (Kugelis)
    2 lbs potatoes, peeled
    1 cup milk
    2 eggs, beaten
    2 onions, finely chopped
    salt to taste
    butter or oil for frying onion

    Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice.
    Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes.
    Fry onion and mix into potatoes, add eggs and salt and mix well.
    Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned.
    Cut into squares to serve.
    Still wish I could buy a TARDIS instead of a house!
  • Spicy Butternut Squash Soup

    This recipe is absolutely delicious, in addition it has the advantage of being very low calorie, for those on weight watchers this is a zero point soup!!
    1 Butternut Squash
    1 large onion
    2 Chicken stock cubes (I like the knorr ones, but use any brand you prefer, if you want a vegetarian soup then use vegetable stock cubes)
    Water - the amount depends on the size of your squash, but I usually cover the ingredients and have about 2 inches of water above them - about 2 litres?)
    Spices to taste - I currently use those listed below, but have used commercial spice blends such as curry powder, thai 7 spice etc.
    1 tsp mixed herbs
    1/2 tsp chilli powder
    1 tsp paprika
    1 tsp cumin
    Peel and chop the squash and onion and place in the pan with the spices and stock cubes, cover with the water as directed above - don't worry too much about the quantity, when the soup is ready you can either add more water if it's too thick or reduce the soup by boiling if it's too thin. Bring to the boil and boil for about 20 mins until the squash is tender. Leave to cool slightly then use a blender to whizz to a smooth puree.

    A variation from skintchick:-
    skintchick wrote:
    On a similar note:
    Sweetcorn and butternut squash soup:

    The same as above but add sweetcorn before blending, then swirl some cream in at the end.

    Not so low-calorie though
    Linda ;) :beer:
  • arkonite_babearkonite_babe Forumite
    7.4K posts
    1 large Red Pepper
    Approx 6 medium tomatoes
    1 medium onion
    1 pint of chicken or vegetable stock
    knob of butter or 1 tablspoon veg oil
    salt and pepper


    Finely chop onion. soften in butter or oil. While this is softening peel and de-seed pepper and tomatoes.
    Easiest method of skinning peppers is to place them in a hot oven until they blister, then pop into a plastic bag and seal until they cool. The skin should then be easy to peel away from the flesh.
    Chop these into medium size pieces, add to the onion in pan. Allow to soften and cook through.
    When softened add 1 pint of stock and allow to simmer for approx 5-10 minutes.

    Taste and add salt and pepper to season if desired. Puree the soup in a blender or with a hand blender when cool.

    To serve: Serve in bowls with a swirl of cream on top and some melba toast on the side. This soup keeps for up to 4 days if stored in the fridge.

    The last time I made this, I had some wilted spring onions in the fridge, so I chopped them up and added along with the onion.
    If you have no fresh tomatoes, canned ones are fine, though you may need 2 cans and it's best not to add all the juice. It can be reserved and added at the end if required.
  • CasCas Forumite
    158 posts
    Caramel shortcake
    Makes about 24 pieces :drool:

    400g packet of digestive biscuits
    125g / 4½ oz butter
    100g / 4 oz soft light brown sugar
    397g can condensed milk
    200g / 7 oz cooking chocolate
    200ml / 7 fl oz single cream (optional)

    Preheat oven to 200 C / 400 F / gas mark 6.
    Bash up digestives into crumbs.
    Melt 25g / 1 oz butter, mix well into crumbs.
    Press mixture into tin (I use a 9 inch square tin).
    Bake for 5 – 10 mins.

    Melt remaining butter and sugar together.
    Add condensed milk, stirring all the time until it looks like butterscotch.
    Pour mixture over biscuit base.
    Leave to cool.

    Melt chocolate.
    Mix with cream (optional).
    Spread over caramel.
    Leave to set.
    Cut into squares.
    Forget about your diet, enjoy!
    No act of kindness, no matter how small, is ever wasted.
  • Saturdays we have treats. Ive made a trifle tonight:
    1 packet of tesco sugarfree jelly
    2 pieces of trifle sponge broken up
    1 tin tesco value fruit cocktail
    1 pint homemade custard
    1 pkt dream topping. Some sprinkles.

    This makes a nice size trifle to feed 6. 8 if your small eaters.
    Cost approx £2
    Tomorrow morning I shall cook "No fat teabread"
    Soak 12 oz dried fruit in 1/4 pint strong tea overnight.
    Mix together 8 oz SR flour, 3 oz dem sugar and 1 1/2 teaspoons mixed spice. Beat 2 large eggs into the fruit, then add dry ingredients.
    Put into a greased loaf tin and sprinkle with dem sugar.

    Bake about 1 1/4-1 1/2 hrs 350f/180c/gas 4 until cooked.
    Serve with real butter like bread.
    Annual Grocery budget 2018 is £1500 pa £125 calendar month £28.84 pw for 3 adults
  • QueenieQueenie Forumite
    8.8K posts
    Saturdays we have treats. Ive made a trifle tonight:
    1 packet of tesco sugarfree jelly
    2 pieces of trifle sponge broken up
    1 tin tesco value fruit cocktail
    1 pint homemade custard
    1 pkt dream topping. Some sprinkles.

    This makes a nice size trifle to feed 6. 8 if your small eaters.
    Cost approx £2

    You can trim the cost even further still ....

    ~ use up dry sponge (Victoria Sandwich/plain 'bun' cakes) instead of packet "trifle" sponges
    ~ some blackberries gathered/stored/frozen from the hedgerows (or bought in season/reduced) or other fruits - this can be substituted with jam
    ~ hm custard
    ~ hm "mock" cream
    ~ shavings of chocolate
    ~ gelatin instead of packet "jelly"

    Feeds 4 - 6
    (or one teenager)

    HTH :)
    PMS Pot: £57.53 Pigsback Pot: £23.00
  • QueenieQueenie Forumite
    8.8K posts
    Hot Cider Punch

    Stud 1 large orange with 4 cloves and put into the oven (Gas 5/400F) for about 20 mins.

    Pare the rinds from 2 lemons and simmer in 1/4pt water for 5-10mins. Strain, add 2oz sugar and return the liquid to the pan with the juice from the lemons, approx 2pts cider, 1 teasp allspice, 1/2 - 1 teasp ginger and bring to the boil.
    Slice the hot orange into a punch bowl, add the boiling liquid and top with grated nutmeg.

    Cherry Cider Cup (cold punch)

    1 can red cherries
    1/4 pint water
    2oz sugar
    rind and juice of 1 lemon
    rind and juice of 2 oranges
    3 pints of cider

    Strain juice from can of cherries.
    Put the cherries into a pan with the water, sugar and the fruit rinds.
    Simmer for 10 mins in a covered pan.
    Strain and leave to cool.

    Add the fruit juice and the cider (taste, you may need to add a bit more sugar). Pour over crushed ice cubes in a large bowl.

    Both recipes make approx 12 cups (punch cups ;) )

    (Recipes from my mothers old recipe binder)
    PMS Pot: £57.53 Pigsback Pot: £23.00
  • TicklemouseTicklemouse Forumite
    5K posts
    This recipe originally called for pecans as the nuts, but I have just made it with walnuts and very scrummy it is too. You caould also use brazil nuts, as I have used those with bananas in the past. This recipe is also for a breadmaker, (medium size loaf quantities given) but as the breadmaker is only there to bake the loaf, this could also be done in the oven - I would suggest gas mark 4/180 deg C


    100 g softened butter
    175 g caster sugar
    2 large eggs, beaten
    200 g self raising flour (sifted)
    200 g peeled, ripe bananas
    85 ml buttermilk (I used ordinary milk)
    1/2 tsp baking powder
    1 tsp nutmeg
    125 g sultanas
    75 g chopped nuts


    Cream butter and sugar until pale and fluffy.
    Gradually add beaten eggs, beat well.
    Mash the bananas and add them, along with buttermilk into the mixture.
    Add sifted flour and baking powder.
    Add nutmeg, sultanans and nuts.
    Mix well.
    Spoon into tin and bake.

    I would suggest 50-55 mins but then check using a skewer, if cooked. I have to stress that this is taken from a breadmaker recipe. I will post this in the breadmaking section with BM instructions for those of you who want to try it that way. If doing it in the oven, please keep an eye on your cake - you may need to adjust the timings.

    Once cooked, cooled and removed from tin, you can decorate by brushing the top with melted apricot jam and sprinkled banana chips.

    Mine didn't get that far - much too nice not to eat straight away.
  • TicklemouseTicklemouse Forumite
    5K posts
    This is a Delia special - an all in one recipe that I have tried and tested on many an occasion since finding it a while back :D

    75 g soft butter
    110 g caster sugar
    1 large egg, beaten
    225 g plain flour
    2 level tsp baking powder
    2 medium bananas, peeled
    grated rind 1 orange (I have used a couple of drops of orange extract instead)
    grated rind 1 lemon
    50 g walnuts, chopped (I have successfully used brazil nuts)


    Pre-heat oven to gas mark 4, 350 ged F, 180 deg C

    Grease a loaf tin, also line the base (I use a 2 lb tin)

    Place butter, suger, beaten egg in mixing bowl, sift in flour and baking powder. Whisk together all ingredients - don't worry if it looks too dry at this stage.

    Add mashed bananas, orange and lemon rinds and walnuts. Mix thoroughly and add to prepared tin.

    Bake in the centre of the oven for 50-55 mins, until it is golden, well risen and springs back. Leave to cool for 10 mins then remove from tin.

    Meant to be nice served with butter, but again, I can demolish one of these all to myself so I don't bother with the butter :D
  • QueenieQueenie Forumite
    8.8K posts
    (Stewed) Tripe My mothers version ...

    1-1 1/2 tripe, 1/2 pint milk, 1 onion, 1oz butter, 1 teasp flour, pinch nutmeg, salt and pepper.

    Wash and dry the tripe, cut into small pieces. Put in a pan with the milk and add enough water to cover the tripe well.
    Add the sliced onion (some parsley is liked) and simmer for 3/4 hr.
    Mix the butter and flour together adn stir it in. Season with s&p and nutmeg.
    Simmer for an hour more and serve very hot.
    PMS Pot: £57.53 Pigsback Pot: £23.00
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