Which ingredients do you make and which do you buy?

powershopper

the list goes on......
bread
pastry (except puff... can't beat jus-roll)
jam
pickles
chutney
ketchup
ice cream
soups
sauces
cakes and buns
fish cakes
burgers

the things I buy ready made
evap milk,,,,,,,,,,absolutely NO substitute
tinned tomatoes
ambrosia custard........... used to make my own when the kids were small, and they were very good, nearly always had one slice............
Branston baked beans, even better than my Boston Baked Beans
Glen Morangie, again no substitute

seriously makes you think hard, this food choice business

kippers

What recipe do you use for home-made ketchup and choc spread?

livalot

Hello everyone, I have really enjoyed reading the posts so far and glad to see so many of you posting!

Anyway chocolate spread recipes (sorry for the delay) There are two that I use, depending on which nuts I have in and how lazy I am feeling :rotfl:

If I have peanut butter in I use the following recipe:

2 tablespoons peanut butter (smooth is better, try and use the no salt added type)
1 tablespoon of cocoa powder (I use the Lidl equivalent of Nesquik called Choco drink which already contains sugar)
3 -4 tablespoons water
Mix ingredients in a bowl. Add water to create desired consistency. Add more chocolate powder for a richer taste. If you use “normal cocoa” you may find you will have to add some sort of sugar, eg a teaspoon of runny honey or 2 or 3 tablespoons icing sugar. Word of warning, don’t put too much sugar/honey or you might ruin it

Sorry if this is not an exact recipe, but I tend to keep adding/mixing until it looks right. I put the result in a tub and keep in fridge. Stir it before using it – although it tends to disappear on the same day for some reason even though I usually make double the above !

The other recipe I make, uses hazelnuts and I got it from this web site (half way down the page): http://www.sugoodsweets.com/blog/2005/12/nutella/

Chocolate-Hazelnut Spread (easy version)
Yield: about 12 ounces (1 1/2 cups)

2 cups whole raw hazelnuts
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
up to 1/4 cup vegetable or nut oil
1/2 tsp vanilla extract

Preheat oven to 350 degrees F (180c). Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
Since the skin is bitter, you’ll want to discard them. Wrap the cooled hazelnuts in a clean kitchen towel or paper towel, and rub until most of the skins have come off. Don’t fret if you can’t get off all the skins.
Process nuts in a food processor, scraping down the sides of the bowl occasionally, until they have liquefied, about 5 minutes. First, you will get coarsely chopped nuts, then a fine meal. After a little while, the nuts will form a ball around the blade, and it will seem like you only have a solid mass. Keep processing. The heat and friction will extract the natural oils, and you will get hazelnut butter!
When the nuts are liquified, add in the sugar, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable consistency. Since the mixture is warm, it will be more fluid now than at room temperature.
Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

I think I got this recipe from someone else on MSE – sorry can’t remember who exactly. All I will add is that it is very good and very addictive. Well both recipes are, so chocoholics out there beware

Livalot

donny-gal

livalot

How do yo make Baked Beans?
DG

moanymoany

I'm now feeling quite pathetic as I thought I was OS !

I make

Bread
pizza base
tomato sauce for pizzas - just simmer down tin of toms, pinch chilli
jam
savoury apple jelly and mint jelly (add mint to apple)
marmelade
ice cream - my maker has a base about the size of a pie that lives in the freezer, I pop it in the bowl and away it goes.

OP - how do you store all your passata?

Do posters freeze their baked beans?


I have a grinder that it stuck in the garage, forgot all about it! - I will get it out as there are loads of ways I could use it.

livalot

donny-gal wrote: »

livalot

How do yo make Baked Beans?
DG

Baked beans recipe

As I make these for my two DD I always wiz up the sauce so it is smooth like tinned baked beans. I also prefer to use spring onions as they are sweeter and I also to add some grated carrots to make it healthier – since the sauce will be blended nobody will see the carrots! I try and make a double batch and freeze for future, not really worth making for just one meal! The main reason I make it (because baked beans are quite cheap usually) is because I can control the amount of sugar and salt in the beans. Obviously the recipe below will not taste exactly like our beloved Heinz..... but then you may find that you will have to add more sugar, a little bit of salt and even some lemon juice to the recipe to try and get a closer taste! But we love this recipe!

For those who would like to try

250g beans haricot beans. cannellini or butter beans (soaked overnight if necessary) if not use tinned
1 bunch of spring onions or 1 small onion finely chopped
1 clove garlic, crushed
2 tbsp Black Treacle
2 x 400g cans chopped Tomatoes or 500g passata
2 tbsp tomato puree
1 large carrot grated (optional)
A good dash Worcestershire sauce (to taste)
A good dash ketchup (to taste)
Water or stock to thin out the sauce if necessary


1. Begin the night before by soaking the beans in cold water. The following day, cook according to pack instructions, then drain well.
2. Heat a large pan and add the onion, fry for until soft, add crushed garlic and grated carrots, continue to fry for 4-5 minutes until everything is s cooked..
3. Stir in the chopped tomatoes or passata, black treacle tomato pur!e, Worcestershire sauce and ketchup. Bring to a simmer. Blend this sauce with hand blender. Then stir in the cooked beans. Return to the boil and simmer for at least 10 minutes. Add some water or stock to thin out the sauce!

Once cooked I freeze the baked beans in portions.

livalot

moanymoany wrote: »

I'm now feeling quite pathetic as I thought I was OS !

OP - how do you store all your passata?

Do posters freeze their baked beans?

:rotfl: :rotfl: :rotfl: :rotfl: I wouldn't worry moanymoany you sound far more OS than a lot of people I know!

Just to answer your first question, I store all my passata in a shed in the garden - I bring out 3 or 4 bottles at a time to keep in my kitchen..... they are litre bottles btw :rotfl:

to answer the other question.... (see previous post) yest I do freeze my baked beans...as I always make loads .... only way to do it!

Livalot xx

npsmama

What a fab thread! I'm hoping it can be revived....

I'm going to try Livealot'd baked beans.

I make:
bread
pastry
yogurt
cakes
biscuits
Irish Cream liqueur
cinnamon butter
soft cheese
tomato sauce
chutneys
jams
ice creams
fudge



Would LOVE to make:
baked beans
mushy peas (so that they taste like the tinned ones!!)
condensed milk (so I can make caramel shortbread)

npsmama

meant to add I also make bacon and ricotta

LameWolf

sammy_kaye18 wrote: »

Things i have never made but would like to
choclate spread
chocolate drinks
lemon curd
ice cream
yoghurt
jam

if anyone has any good recipes for the above - could they please post them for me to try - many thanks

Here's the lemon curd recipe I use:

Grated rind and juice of two large OR 3 medium lemons
3 eggs
4 oz butter (unsalted is best) cut into small cubes
8 oz sugar.

Beat the eggs in a glass bowl and mix in lemon juice and rind, sugar and butter. Stand bowl in a saucepan of hot water (is this what's called a Bain Marie?) and heat gently, stirring, til everything has dissolved and the curd thickens.
Pour into clean sterilised jars and cover straight away - I usually get 2 to 3 jars out of this, depending on the size of the jars. I also keep this in the fridge - may not be necessary to do so, but I like to play safe!