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  • FIRST POST
    • Ticklemouse
    • By Ticklemouse 15th Apr 05, 4:55 PM
    • 4,896Posts
    • 5,486Thanks
    Ticklemouse
    Recipe Collection Thread (recipe board)
    • #1
    • 15th Apr 05, 4:55 PM
    Recipe Collection Thread (recipe board) 15th Apr 05 at 4:55 PM
    Sounds grand, but it's one of these really thick, cheap soups you could eat with a knife and fork.
    Ingredients

    3 tsp Olive Oil
    2 small onions, peeled and chopped
    2 stalks celery, peeled and chopped
    2 lg cans peeled plum tomatoes in juice
    1 lg can chickpeas (drained)
    1 tbsp chpped fresh basil
    grated parmesan
    4 oz Thin Pasta Noodles


    Method

    Heat oil and cook onion & celery until soft (5-10 mins)

    Add tomatoes, simmer for 10 mins

    Stir in basil, chick peas and pasta, simmer for 10-15 mins

    Serve hot, sprinkled with parmesan.

    Absolutely yummy ! Nicked this recipe straight from the back of the pack of noodles, but it's really lovely and very cheap. Oh, but do watch out at end - you may need to add more water as it does start to get very thick and catch. I sometimes add an extra can of chopped tomatoes. Makes loads though.
Page 7
    • ka7e
    • By ka7e 4th May 05, 4:17 PM
    • 2,425 Posts
    • 1,961 Thanks
    ka7e
    Chicken al forno (serves 4/5)
    My version of Chicken al forno - 6.50 per portion at Wetherspoons! I like to add peppers and sweetcorn.

    4 large chicken breasts, skinned and cut into strips
    oil for frying
    1 jar of Creamy Pepper sauce ( I think it's one of the Chicken Tonight range!)
    8oz chopped mushrooms
    1 red pepper, deseeded and chopped
    small can of sweetcorn ( or equivalent frozen)
    large bag of tri-colour pasta twirls

    Thoroughly cook chicken in oil, until slightly browned.
    Add peppers, sweetcorn and mushrooms and fry for another 3/4 mins.
    Add sauce and simmer for 20 mins.
    Cook pasta in large pan of boiling water according to packet instructions.
    Drain pasta and add sauce mixture to pan. Stir.
    Serve with garlic bread and green salad.
    • squeaky
    • By squeaky 5th May 05, 9:07 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Milk Chocolate Cake - from the Be-Ro Recipe Book
    Milk Chocolate Cake - from the Be-Ro Recipe Book




    Ingredients:

    200g 7oz Be-Ro Self Raising Flour
    225g 8oz Caster Sugar
    1 x 2.5ml spoon (1/2tsp) Salt
    25g 1oz cocoa podwer (seived)
    100g 4oz Margarine
    2 medium Eggs
    5 x 15ml spoon (5 tbsp) Evaporated Milk
    5 x 15ml spoon (5 tbsp) Water
    few drops Vanilla Essence


    Instructions:

    Heat oven to gas mark 4 - that's 180C or 350F

    Grease two 20cm ( 8in ) tins (not loose bottomed as the mixture would run out)

    Mix flour, sugar, salt and cocoa.

    Rub in margarine.

    Beat eggs with milk and stir them, with the essence and liquids into the dry ingredients and beat well.

    Place mixture in the prepared tins and bake for about 30 - 35 minutes.

    When cold, sandwich and top with Milk Chocolate Icing.


    Milk Chocolate Icing:

    Ingredients:

    60g 2.5oz Margarine

    15ml 1tbsp Cocoa Powder

    250g 9oz Icing Sugar (sieved)

    45ml 3tbsp Hot Milk

    5ml 1tsp Vanilla essence


    Instructions:

    Melt margarine, blending in cocoa, then stir in icing sugar, milk, and essence.

    Beat until smooth and thick.
    Last edited by squeaky; 05-05-2005 at 3:20 PM.
    Hi, 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
  • Eliza252
    Ten Minute Raspberry Cheesecake
    Hi, money Savers! Replace the Soured Cream with Yoghurt (thanks Lychee) and the Raspberries with anything you want thats a bit cheaper!
    thanks to Galtizz for recipe suggestion!

    10-Minute Raspberry Cheesecake ? How to Cheat

    Well actually it does take 30 minutes to cook but all you have to do is throw it together in lightning fashion. You can then top it with any soft fruit you like, but my favourite is with fresh raspberries and our hero ingredient for the week ? English Provender Co. Raspberry Coulis. This, as it happens, is also good poured over a bowl of hulled strawberries (which have been sprinkled with a little caster sugar) and a huge dollop of D'Isigny crme fraiche or, if you're feeling good, from the same supplier ? fromage frais.

    Serves 6

    2 oz (50 g) butter

    8 digestive biscuits

    12 oz (350 g) cream cheese, such as Philadelphia

    2 tablespoons caster sugar, plus one extra teaspoon

    2 large eggs

    3 drops vanilla extract

    1 x 142 ml tub soured cream

    5oz (150 g) raspberries

    1 x 200 g jar English Provender Co. Raspberry Coulis


    * Click on an ingredient to find out more

    Pre-heat the oven to gas mark 4, 350F (180C).

    First melt the butter, then crush the biscuits to fine crumbs using a rolling pin and combine them with the melted butter. Now press the biscuit mixture evenly over the base of a lightly oiled, 8 inch (20 cm) springform tin.

    Then in a mixing bowl, beat the cream cheese and 2 tablespoons of caster sugar together until smooth and free from lumps. Next beat in the eggs and vanilla extract. Then spoon the mixture into the tin, spreading it out evenly, and bake on the centre shelf for 25-30 minutes or until the mixtures feels firm in the middle. The cheesecake will shrink slightly from the sides of the tin but this is normal.

    Now turn the heat up to gas mark 8, 450F (230C). Spoon the soured cream over the cheesecake, sprinkle on the teaspoon of sugar and bake for 5 more minutes. Remove from the oven and leave to cool.

    To serve, loosen the base from the side of the tin, and decorate the top of the cheesecake with the fresh raspberries and drizzle over a little of the raspberry coulis. Pour the rest of the coulis into a small jug and serve separately.

    How to Cheat Hero Ingredient:
    1 x 200 g jar English Provender Co. Raspberry Coulis
    Last edited by squeaky; 12-05-2005 at 9:23 AM. Reason: To add the title
    I've made my debts bite-size too depressing to look at all at once so am handling them one at a time - first up Graduate Loan 1720 paid off! only 280 to go!!!
    Money to raise for tuition fees: 3000
    When you get to the end of your rope, tie a knot and hang on!!
    • Curry Queen
    • By Curry Queen 5th May 05, 4:57 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Pastry-less flan - ( aka Kuku )
    Not sure if there's a proper name for this, although it somewhat resembles a frittata but isn't technically the same. It's a recipe a friend of mine came up with while on the Atkins diet (pastry = carbs!) and I'd forgotten all about it until I made one the other night to use up some bits n pieces from the fridge!

    It's one of those recipes that has no specific set of ingredients so just use whatever you have, even cooked leftovers ... i.e. chopped onion, peppers, bacon bits, courgettes, leeks, broccoli, tomatoes, mushrooms, cooked sausages pieces etc ... the list is endless really!

    Gently fry off any raw ingredients such as onion, peppers, mushrooms, bacon etc and place in the bottom of an oven proof dish along with any other pre-cooked left-overs. Sprinkle over a generous amount of grated cheese if desired.

    Then you want around half a pint of beaten egg (approx 4 large, 5-6 small/medium) and add half a pint of milk (or single cream or even half-and-half milk/double, again depending what you have) season well and pour over cheese and veggies.

    Cook in moderate oven (gas 4) for 30-40 minutes until set and golden on top. Serve hot or cold with salad or crusty bread for non-Atkiners!

    If it is made with just courgettes (and eggs) it is called Kuku (someone posted a similar recipe aaages ago before there was a old style thread). I googled Kuku and it is Kenyan for chicken :confused:
    So in my house it is now known as KFC quiche (Kan't find the chicken).
    by Galtizz
    Last edited by squeaky; 07-05-2005 at 6:15 PM. Reason: To add the "quote" and edit the title
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

  • Queenie
    Every Day Biscuits
    Every Day Biscuits - Make and bake, or make and freeze, then bake

    Yield: between 45 - 50
    Gas 5/190C/ 375F

    Metric Imperial
    225g 1/2 lb butter, softened
    100g 4oz caster sugar
    225g 1/2lb SF Flour
    5ml 1 tsp vanilla essence
    To finish: sprinkle of icing sugar

    Beat together the butter and sugar until light and fluffy, add vanilla and fold in the flour
    Mix to a smooth dough
    Turn the dough out onto a floured surface and knead for a minute or two. Roll into a sausage shape approx 5cm/ 2in in diameter, put in fridge to chill until firm.

    To Freeze: Wrap in foil, pack in a freezer bag. Seal, label and freeze.
    To Thaw and Serve: Thaw in the wrappings in the fridge for approx 30 mins, then cut into thin (ish) slices, place on greased baking sheets and bake in a preheated oven for 10mins.
    Transfer to a wire rack and leave to cool. Sprinkle with icing sugar before serving.

    Variations:
    Chocolate: Sub 25g / 1oz cocoa powder for the vanilla.
    Cherry: Add 50g / 2 oz glace cherries, finely chopped
    Nut: Add 50g/2oz chopped almonds or walnuts.

    Notes:
    These take moments to prep. I make one batch and cut the 'sausage' in half before chilling. Once chilled to firm, one half is then put in the freezer.
    The "dough" will keep in the fridge for a few days, so you can "slice" fresh biscuits as and when required.

    Feedback: Boys had a couple in today's lunchbox and gave their mates a 'taste' ... hehhehe, not only "compliments to the Chef" but now d10yo and his group want to "sell" some at Youth Club!
    Last edited by Queenie; 06-05-2005 at 2:47 PM. Reason: Adding (unexpected) feedback from boys schoomates!
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: 57.53 Pigsback Pot: 23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • apple_mint
    Tea Loaf
    I lost my tea loaf recipe in my last move, but hubbie found this on the side of a packet of currants and I'm going to try it this weekend. My old recipe was based on cups and utilised mixed fruit but this is very similar and I'm sure you could substitute (and make it cheaper).

    For those of you who have never made a tea loaf, it is the easiest fruit loaf recipe in the world and the finished loaf looks and tastes yummy ....


    3/4 pint of cold tea (strained)
    7 oz soft brown sugar
    2 oz chopped mixed peel
    6 oz currants
    5 oz raisins
    10 oz self raising flour
    1 medium egg lightly beaten

    Oven settings: 160 c / 325 F / Gas mark 3

    Place the tea, sugar, peel, currents and raisins in a bowl, cover and leave to stand overnight.

    Stir the flour into the fruit. Add the egg, stir well and pour into a lightly greased 2lb loaft tin.

    Cook in the centre of a preheated overn for 1 3/4 to 2 hours

    To test to see if it is cooked, insert a skewer (or an old metal knitting needle) - if it comes out clean it is cooked.

    Serve thickly sliced, spread with butter
  • ChocClare
    Chinese Chicken
    This is quick, easy and cheap, and so tasty I've even used it for dinner parties. Always gets compliments, and even kids like it.

    "Chinese" chicken

    Serves 4
    8 chicken thighs, skin on
    6 tblsps wine (red or white, doesn't matter)
    3 tblsps dark soy sauce
    1 tblsp water
    1 tblsp sugar (just granulated is fine)
    1 tsp mustard (made mustard, not powder)

    Turn oven on to Gas Mark 5. In a casserole dish, put all the ingredients except the chicken and mix well. Add the chicken thighs and coat well with the mixture (I put them in with my fingers and turn them over in the sauce). Put the lid on the casserole dish. Put it in the oven. Cook for an hour or so. Take the lid off the casserole dish and put back in the oven to crisp the skin for about 30 mins.

    Sorry the timings aren't exact, but I generally judge it's time to take the lid off when it starts to smell nice!

    Serve with mashed potatoes to mop up the gravy and veg of choice.

    You can make this with more chicken, but it produces an amazing amount of gravy, so don't think you have to increase the amounts of things for the sauce too much. This dish freezes very successfully. You can also make it the day before and bung it in the fridge, in which case it tastes even better (and you can scoop off any fat, which makes it healthier!). Just heat it through again "till piping hot" as they say on the packets!
    Last edited by squeaky; 07-05-2005 at 6:14 PM. Reason: To add the title
    • moggins
    • By moggins 8th May 05, 10:35 AM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    Elderflower Cordial
    Ingredients
    30 elderflower heads
    6 pints (approx. 3 litres) of boiling water
    2lb (900g) caster sugar
    1 packet of citric acid (available from chemists)
    2 unwaxed oranges
    3 unwaxed lemons




    Method
    1. Gently rinse over the elderflowers to remove any dirt or little creatures.
    2. Pour the boiling water over the sugar in a very large mixing bowl. Stir well and leave to cool.
    3. Add the citric acid, the oranges and lemons sliced, and then the flowers.
    4. Leave in a cool place for 24 hours, stirring occasionally.
    5. Strain through some muslin and bottle.
    Organised people are just too lazy to look for things

    F U Fund currently at 250
    • honey
    • By honey 9th May 05, 10:02 AM
    • 689 Posts
    • 3,208 Thanks
    honey
    Best ever oatmeal and raisin cookies
    (Not my claim - Annabell Karmels' - but they are darn good!!! )

    Makes 16ish

    INGREDIENTS
    3oz butter
    1 +1/2oz brown sugar
    1oz granulated sugar
    1/2 beaten egg (save the other half for scrambled egg or such? or make double amount of cookies! )
    1tbsp water
    1tsp vanilla essence
    1 +1/2oz plain flour
    1/2tsp cinnamon
    pinch of salt
    1/4tsp bicarbonate of soda
    3oz oats
    3oz raisins

    Pre-heat the oven to 180c and line two large baking sheets with g/proof paper.
    Cream the butter and sugars until pale then beat in the egg, water and vanilla.
    Sift the flour, cinnamon, salt and bicarb and stir into the mixture.
    Finally stir in the oats and raisins.

    The dough will be a bit sticky so dust your hands with flour and make walnut sized balls from the dough and place on the baking sheets (they spread so leave a bit of space in between each) flatten each ball down slightly and bake for about 15 mins.

    These are lovely soft cookies and "magically" dissapear in our house!!
  • Queenie
    Ice Cream... one Orange... one Chocolate
    Orange Ice Cream (Serves 4)

    300ml - 1/2 pint double cream, whipped
    300ml - 1/2 pint orange juice
    50g - 2oz caster sugar

    Put the cream in a bowl, add half the OJ and stir until evenly blended.
    Stir in the remaining OJ, a little at a time.
    Fold in the sugar.

    To Freeze: spoon the mixture into a rigid container, cover and freeze for about 1 hour. Stir it well, then, seal, label and return to freezer.

    To Thaw & Serve: transfer to the fridge for 15mins until softened slightly.

    *********************

    Chocolate Ice Cream (Serves 4)
    (more work than the above, but worth it!)

    300ml - 1/2 pint milk
    75g - 3oz sugar
    2 eggs, beaten
    75g - 3oz chocolate, melted
    300ml - 1/2 pint double cream, lightly whipped

    Put milk and sugar in a pan, heat slowly until the sugar is dissolved, then pour onto the beaten eggs, stirring constantly.
    Return the mixture back to rinsed out pan and heat gently until the custard thickens, stirring constantly.
    Strain into a bowl, then stir in the melted chocolate.
    Leave to cool.
    Fold in the whipped cream, until evenly blended.

    To Freeze: Spoon into a rigid container, then cover with foil. Seal, label and freeze.
    To Thaw & Serve: Transfer to the fridge for about 30mins to soften slightly.

    *************************

    I bought a carton of double cream reduced price so basically was able to make both ice creams for minimal cost!
    Last edited by squeaky; 12-05-2005 at 9:49 AM. Reason: to add the title
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: 57.53 Pigsback Pot: 23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • pinkyler
    Easy Peasy Tiramisu - Pinky's Style :) (VEGETARIAN+NON-ALCOHOLIC)
    This is the easiest Tiramisu recipe I've seen, and it's suitable for Vegetarians, AND for those of you who don't drink alcohol like me.

    INGREDIENTS:

    2 x 284ml tub ELMLEA Light(or normal) Double Cream
    [DON'T EVER buy ASDA Double Cream, or your Tiramisu will be ruined! Trust me I speak from experience]

    1 x 250g round tub TESCO Italian Mascarpone

    2 x 425g cartons ASDA Thick & Creamy Custard
    [Good For You ones taste just as nice!]

    1 or 2 pack ASDA/TESCO Bouidoir/Sponge Fingers

    coffee powder mixed with some hot water
    [the more coffee powder you use, the stronger the coffee flavour will be]

    a sprinkle of cocoa powder


    METHOD:

    First, dip the Sponge Fingers one by one into a cup/bowl/mug of coffee powder+water mixture - take care not to dip it too long as it'll make the Sponge Fingers soggy & messy. Then line your serving bowl with these dipped biscuits. What I normally do if there's leftover coffee mixture, I just pour the mixture over the lined biscuits.

    Next, pour the ready-made custard on top of the biscuit layer. Use as much or as little custard as you want. You can also repeat the layer of biscuit & custard as many times as you want.

    Next, using electric mixer, with medium or low settings, cream the Double Cream and Mascarpone Cheese until thick & creamy. Normally this will take about 20-25 depending on the speed you use. But becareful - do NOT over beat the mixture as it'll curdle if you beat it too much. Your Tiramisu will still taste nice, just not as smooth as it should be if it's curdled.

    Spoon this Double Cream & Mascarpone mixture over the custard, & level it.

    Finally, sprinkle cocoa powder on top of cream mixture to finish.

    Note: I normally use half of the ingredients, as the one above is to make use of the whole Mascarpone Cheese tub. Whenever I make Tiramisu, I always had to use at least 2 dishes, and always give the other dish to friends. Though sometimes I don't get the chance to as my husband loves Tiramisu & kept raiding the fridge!

    Enjoy!
    Last edited by pinkyler; 12-05-2005 at 2:48 PM. Reason: to be more precise on the title
    I LOVE HARRY POTTER!!! - but I totally dislike the new Dumbledore (Richard Harris - may you rest in peace...)
    • squeaky
    • By squeaky 12th May 05, 6:18 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Tuna "Omelette"
    Ingredients:

    1 onion

    some mushrooms

    some frozen peas and or sweetcorn

    pinch of ginger and of garlic

    1 tin of tuna

    3 -4 eggs


    Instructions:

    Chop the onion and mushrooms and add to some oil in the frying pan.

    Add the ginger and garlic now.

    When the oil is quite warm add the onion and mushroom and simmer gently till the onion is transparent.

    Meanwhile drain the tuna, and then add.

    Now add the frozen bits, bring up to temperature and simmer for a five minutes.

    Add the eggs shelled but unbroken one at a time in different places.

    When they're beginning to cook through, gently stir them a bit to get a mix of white and the yellow yolk blending through everything else.

    When the egg is done, serve. With one small can this is a good meal for two. Pad with bread and butter if needed.
    Last edited by squeaky; 03-04-2006 at 11:10 AM.
    Hi, 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
    • catznine
    • By catznine 13th May 05, 9:33 AM
    • 3,187 Posts
    • 24,544 Thanks
    catznine
    Blackberry/Raspberry Preserve

    This can be made with either fruit depending on the season (or what is lurking in the bottom of the freezer)

    4lb Raspberries (or Blackberries)
    4 lb Sugar


    Put the fruit on to a large flat meat dish and put the sugar on to another one. Set your oven temperature at Gas3/335F/170C and place the dishes near the top of the oven.

    When the fruit juice begins to run, which will be after about 15mins, take out the fruit and tip it into a large saucepan, followed by the sugar. Put over a very low flame for about 5 mins and beat the fruit and sugar together with a wooden spoon until sugar has dissolved.

    Pot at once in hot jam jars and seal in the usual way.

    I find that this keeps better in the fridge and indeed tastes even better. Also the berry seeds don't become so hard and gritty this way and the fruit keeps it's lovely just picked flavour and colour.

    Really nice on ice cream or mixed into plain yogurt (similar to a fruit corner IMO)
    Our days are happier when we give people a bit of our heart rather than a piece of our mind.

    Jan grocery challenge 35.77/120
    • Curry Queen
    • By Curry Queen 13th May 05, 11:40 AM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Microwave Sponge Pudding
    Here's a quick and easy sponge pudding that can be knocked up in a matter of minutes and zapped just as quickly in the microwave for those "must have now" comfort food moments


    The following quantities are plenty for 4 people and I often halve this to make a smaller version for 2 and cook for a minute or so less

    Ingredients (basic sponge)

    4oz (100g) butter/marg
    4oz (100g) sugar
    2 eggs, beaten
    4oz (100g) SR Flour
    2-3 tbsp milk

    Beat butter and sugar together, add beaten egg, fold in flour and add sufficient milk to dropping consistency. Pour into buttered microwavable bowl, cover with cling film, leaving small gap for steam to escape, and zap for 3-4 minutes on HIGH (based on 800W) ... leave to stand for a couple of minutes after.

    BE CAREFUL REMOVING CLING FILM AS STEAM WILL STILL BE PRESENT!!!

    Variations:

    Syrup sponge - place 2 tbsp golden syrup in bottom of bowl before adding pudding mix.

    Ginger sponge - add a tsp of ground ginger with flour (nice combined with syrup!)

    Chocolate sponge - replace 1oz/25g of flour with cocoa powder.

    Spotted !!!! - add a handful of sultanas/raisins to pudding mix.

    Upside down fruit sponge - add slices of pear, apple or pineapple etc (peeled and cored) in bottom of dish before adding pudding mix (pear is nice combined with ginger, cinnamon with apple, or even syrup too!!! YUM!!!)

    Jam Sponge - place 2 tbsp jam of choice in bottom of bowl before adding pudding mix.

    Lemon Sponge - add 2 tbsp lemon juice in place of milk and grated rind of half a lemon to pudding mix.


    I'm sure you can all think of lot's of other variations you can do too, adding fruit/spices etc...

    Enjoy!!!!

    Last edited by Curry_Queen; 13-05-2005 at 11:46 AM.
    "An Ye Harm None, Do What Ye Will"
    ~
    It is that what you do, good or bad,
    will come back to you three times as strong!

    • squeaky
    • By squeaky 13th May 05, 12:32 PM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Microwave Suet Puddings
    Following the Sponge pudding, here's a microwaveable Suet Pudding Recipe.


    Ingredients:

    150g 5oz self raising flour
    pinch of salt
    50g 2oz caster sugar
    50g 2oz suet
    I egg
    150ml 1/4pt milk

    Instructions:

    Add all the dry ingredients to a bowl and mix well

    Make a well in the middle and add the egg beaten with milk. Mix to a soft dropping consistency.

    Cover and cook on high for 5-6 minutes (800W0

    That's the basic pud.


    Variations:

    Add jam, or lemon curd, or marmalade (YUM), to the bottom of the bowl before pouring in your mixture...

    Or add 50g 2oz sultanas and or other dried fruit and mixed peels to your taste.
    Last edited by squeaky; 13-05-2005 at 2:30 PM.
    Hi, 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
    • moggins
    • By moggins 16th May 05, 12:20 PM
    • 5,177 Posts
    • 10,159 Thanks
    moggins
    Carrot Marmalade
    Makes 3lb

    2lb grated carrots
    1.5 lb sugar
    2 lemons quarter and sliced
    2 teaspoons ground ginger

    Cook the carrots with a little water until tender. Add the sugar and stir until dissolved. Add the sliced lemons and cook all together slowly until the mixture thickens and reaches setting point. Pot in warm cleans jars. Cover with waxed paper discs and seal. Store in a dark dry cool place.
    Organised people are just too lazy to look for things

    F U Fund currently at 250
  • rchddap1
    Chocolate Fudge Cake Topping
    2oz margarine
    1oz cocoa
    2tbsp milk
    8oz icing sugar

    Melt the marg in a bowl over boiling water...add in the cocoa and milk...stir a bit until silky and smooth. Then add in the icing sugar bit by bit stiring each bit before you add some more. When you finish you should have a warm chocolate fudge topping that you can put both inside the cake, and on top.

    When cold the topping does set.
    Baby Year 1: Oh dear...on the move

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    Love to my two angels that I will never forget.
  • Queenie
    Rabbit Casserole
    (from old recipe book - the only recipe book I use for game)

    1 rabbit (incl. it's liver)
    1 onion
    1 turnip
    1 carrot
    dripping
    seasoning
    stock or water and milk
    flour
    small parsnip
    piece of celery

    Joint your rabbit, cut all the veggies into small pieces. Heat the dripping (or oil) and fry all the veggies for a few minutes, stirring. Add your rabbit joints and turn them, keeping the saucepan on a high heat. Add the rabbit liver, finely chopped. Pour off any excess fat.
    Add seasoning and enough stock and milk mixed to come three-quarters of the way up the contents of the pan. Cover with a lid and simmer until done (3/4's - 1hr) Thicken with the flour which has been blended to a past with some cold water.
    Can be adapted to cook in your slow cooker.
    Serves 4
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    PMS Pot: 57.53 Pigsback Pot: 23.00
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  • Queenie
    Rabbit Curry
    (same old recipe book LOL )

    1 rabbit
    1 dessertspoonful of curry powder
    1/2lb onions
    1 small apple
    approx 4 Tbsp dripping/oil
    1 dessertspoonful chutney
    salt n pepper
    Flour or cornflour
    rice, risotto or mashed potatoes
    Water or stock

    Sprinkle jointed rabbit all over with the curry powder. Cut the onions into slices, chop the apple.
    Heat the fat in a heavy based pan/stewpan, add the onions and fry until brown.
    Add the rabbit joints and stir for a few minutes until a rich gravy comes from the meat ( the juices should flow). Add about 3/4 to one pint of water or stock bit by bit and stir well.
    Now add the apple and chutney. Season.
    Boil up, cover with a lid and lower the heat; simmer for about one hour, stirring occasionally.
    Blend 3 tsps of flour or cornflour with a little water, add to the stock and stir until boiling.
    Serve with rice, risotto or mashed potato.

    Serves 4
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: 57.53 Pigsback Pot: 23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • Noozan
    Peppermint Creams

    8oz Icing Sugar (approx!) plus extra for dusting
    1 egg white
    Few drops of peppermint extract
    Few drops of green food colouring (optional)
    Chocolate

    Beat the egg white lightly, until it's frothy. Beat the icing sugar into the egg white until you get a stiff dough. Dust work surface with a little icing sugar, turn out the dough, add 3 to 4 drops of peppermint extract and knead lightly to incorporate.

    Divide mixture into 2. Add 2 to 3 drops of green colouring to one half of dough and knead to incorporate. (This step is optional, if you prefer not to use colouring, just ignore this bit and proceed to next step)

    Roll out each piece of dough to about 0.5cm thickness and stamp out rounds using small cutters. (I improvise by using the end of icing nozzle, but anything small will do!) Press gently with the back of a fork to leave indents. Lift carefully onto a tray and leave for a few hours to dry.

    Melt chocolate and dip half of each mint into chocolate. Leave to set. Enjoy!



    Variations: Add a crushed crunchie bar at the same time as adding peppermint extract.

    Omit peppermint and use coffee, either coffee essence or dissolve a teaspoon of coffee in the smallest amount of hot water you can get away with. These are also nice dipped in chocolate.

    Flavour with 2 teasppons of peanut butter. You can also roll them in crushed peanuts before leaving to dry.

    Replace peppermint with lemon essence. Drizzle lightly with lemon glace icing.

    Add dessicated coconut.
    I have the mind of a criminal genius. I keep it in the freezer next to Mother....
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