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Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.Recipe Collection Thread (recipe board)
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beef joint
red onion, sliced
2 tbs French salad dressing
4 tbs cranberry sauce/jelly
2 tbs butter, softened
2 tbs flour
Put roast and in casserole dish. Put the onion slices on top of the roast. Mix together the cranberry sauce and dressing and pour over the roast. Cover and cook on a low heat all day, until done.
Mix together the butter and flour and whisk into the sauce and juices in a saucepan simmer for 10 minutes or so. Slice the roast in 1/4 slices and serve with the gravy.
I have made this without the salad dressing, it's ideal for using up spare cranberry sauce after chrismas,
but just thought I bet it would be great in my new slowcooker too0 -
Originally posted by Eliza
Ingredients
300g self-raising flour
150g soft brown sugar or caster sugar
125g fresh or frozen blueberries
1 medium-sized egg
175ml buttermilk or full fat milk
125ml vegetable oil
oven temperature 190ºC/375ºF/Gas 5
Utensils
mixing bowl
sieve
measuring jug
tablespoon
fork
small basin
scraper
6 hole non-stick muffin tray
or 6 muffin cases on a baking sheet
or a 12 hole non-stick bun tin
wire cooling rack
Method
Heat the oven to 190ºC/375ºF/Gas 5.
Sieve the flour into the mixing bowl, add the sugar and dry blueberries.
Crack the egg into the bowl.
Measure the milk and oil carefully, then add it to the egg and beat with a fork.
Pour all the liquid onto the flour and sugar.
Quickly and lightly mix with a fork to a lumpy 'only just mixed' mixture.
Spoon the mixture into the muffin tray, cases, or bun tin. Use the scraper to get all the mixture out of the bowl. Bake for 20-25 minutes until golden brown and springy to the touch. Cool on a wire rack.
Tips
Grease the muffin tray well to prevent sticking.
Make sure the blueberries are dry before adding them to the mixture – otherwise they will sink.
Take care to mix quickly and lightly – the mixture should look really lumpy and be 'only just mixed'.
Do not leave the muffins to cool in the tin, they can become soggy.
Use 150g fresh raspberries or cut up strawberries.
For chocolate chip muffins substitute 25g flour for 25g sieved cocoa powder and add 150g chocolate chips to the mixture.
Thanks again ElizaHi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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Rhubarb Fool
Ingredients
350g/12oz rhubarb
55g/2oz caster sugar
1 orange, juice only
water
150ml/¼ pint cream, whipped
1 egg white, beaten until peaked
Method
1. Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium saucepan. Boil rapidly until rhubarb is soft. Leave to cool.
2. In a bowl, fold the egg white into the whipped cream.
3. When the rhubarb is soft, fold it in to the egg white and cream mixture. Reserve a little rhubarb for decoration.
4. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.
You can leave the egg white out if you prefer...it just makes it a bit more dense. Also nice with bits of chopped up preserved ginger mixed in...and praps a dribble of the preserving syrup stuff poured on top.♥♥♥ Genius - 1% inspiration and 99% doing what your mother told you. ♥♥♥0 -
Originally posted by Needmoney:
This is a reciper given to me years ago by an old lady:
half a pound of lard or margarine
large cup sultanas cup of sugar
cup of water
Boil in saucepan then leave to cool
Add 1lb flour 2 eggs mixed spice
Mix very well in saucepan put in greased tin and cook for 2hours 150c 300f
for Christmas cake use brown sugar.
That is exactly how she gave it to me.
I usually use more eggs and add some ground almonds and glace cherries.
With some good marzipan and icing it is very nice lots of my family and friends use this recipe and it doesn't take long to get eaten.
Not everyone's choice perhaps but it is simple to make.0 -
Originally posted by Halloweenqueen :
These are good! (even if I do say so myself!!)
4.5 oz/half cup butter
2.75oz/thrid cup caster suage
1 tbsp golden syrup
12 oz/ 4 cups porridge oats
2.75 oz / half cup chocolate chips
1.75 oz / third cup sultanas
Lightly grease a shallow 8" square cake tin.
Place butter, sugar and syrup in a saucepan - cook over a low heat until butter and suagr melt and mixture is well combined.
Remove from pan, stir in oats until well coated, add choccy chips and sultanas and make sure eveything is well coated.
Turn into prepared tin and press down well.
Bake in preheated oven for 30 minutes (about half that time for fan oven).
Cool slightly then mark into squares, when almost cold cut into squares and transfer to wire rack.
You can replace some of the oats with nuts, sunflowers seeds and extra dried fruit.
Incidently - they are meant to keep for a week - I've never found out!0 -
Originally posted by Anne_Marie
Tried a search but couldn't find anything for this, so apologize if already covered.
I apologize for measurements. I never measure anything, (unless using my breadmaker) as I have mentioned in another thread!
My Mum's Macaroni Cheese
Enough for 3/4
Short cut macaroni, or any other pasta shapes, cooked as per packet instructions. Drain, run under cold water to prevent sticking, drain well. (about 8-12 oz)
Approx 8 oz mature cheddar grated
2 eggs beaten with milk - make up to about 1/2 pint
Salt & freshly ground black pepper (add to egg/milk)
Optional tsp of mustard (grainy/English, whatever you like - seems to bring out the flavour of the cheese).
Butter/marg/spread approx 1/2 oz
In greased casserole dish, put in half of macaroni, add layer of grated cheese, add rest of macaroni, then rest of cheese. Pour over egg/milk mixture. Dot with knobs of butter or marg.
Bake in oven for approx 30 mins at gas mark 6, 400F. 200C.
Serve with salad. Crusty or buttered bread. Or for the real gannets, like my worst half, potato wedges or chips.
Enjoy!
Must admit, Mum's always tastes better than mine, and we do the same thing. She says it is because I am not having to cook it myself. I have to disagree - hers is the best!
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Originally posted by Aussielle :
cup of white sugar *
cup of mazola oil *
3 eggs (add one at once)
11/2 cups self raising flour
11/2 tsp cinamon
11/2tsp baking powder
1 tsp baking soda
1/2 tsp salt
* beat these on high for 3 mins
then add eggs
then add dry ingredients
then add the following;
1 tsp vanilla essense
21/2 cups grated carrot
bake for about 35-45 mins @350f/160c/gas3/4
for the topping
4oz creamed cheese
11/2 cups icing sugar
2 tbs soft butter/marg
1 tsp almond flavouring
mix all these until smooth, if it's not thick enough, add a little more icing sugar.
p.s. it freezes well0 -
Originally posted by Aussielle :
Sliced pineapple in the bottom of a greased cake tin. Spoon a bit of syrup over them, then cover with cake mixture. Bake in the oven, just like a normal cake. Serve with custard.0 -
Originally posted by Mtgnnr:
An easy recipe/science experiment that can be covered with chocolate to replace a cadburys crunchie.
All you need is
4 tablespoons Sugar
2 tablespoons Golden Syrup
2 teaspoons Water
1 teaspoon Bicarbonate of Soda
Melt the Sugar, bicarb and syrup in the water in a pan until it disolves then whack the heat up and boil it for about 6 to 7 mins0 -
Originally posted by Mtgnnr :
heres an easy recipe for peppermint creams
1 Egg White
450g (1lb) Icing Sugar
Peppermint Essence or Oil of Peppermint
Beat the egg white until frothy but not stiff.
Sieve the icing, adding enough to produce a fairly stiff mixture.
Add a few drops of the essence or oil.
Knead the mixture in to a firm paste and roll on surface dusted with sieved icing sugar.
Cut into rounds or form small balls and flatten.
Place the peppermint creams onto parchment or silicon paper, place in a warm place to dry for 24 hours.
Store in an airtight container
As with all things with raw eggs in dont let pregnant women, young children etc have them.0
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