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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 9
  • Queenie
    Walnut Cake
    Walnut Cake

    4oz butter or marg
    4oz sugar
    3 eggs
    6oz plain flour
    1 tsp baking powder
    pinch of salt
    3oz walnuts of other nuts
    vanilla flavouring
    water icing

    Line a cake tin with paper. Cream fat and sugar until they are soft. Beat in the eggs, one at a time. Siever the flour, baking powder and salt together and FOLD LIGHTLY into the mixture.
    Chop walnuts and add these with a few drops of vanilla.
    Mix well, turn into cake tin (tin size 7in x 3in deep)
    Bake in a moderate over (Gas 4, 375F, ??C) for approx 30 - 40 mins

    When cold, cover with a layer of vanilla flavoured water icing and decorate with halves of walnuts.

    This recipe comes from an old recipe book circa: 1930's
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: £57.53 Pigsback Pot: £23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    • ocemeer
    • By ocemeer 3rd Jun 05, 10:06 AM
    • 417 Posts
    • 1,451 Thanks
    ocemeer
    spiced apple cake
    8oz (225g) SR flour (wholemeal is nicer, or used 7oz SR flour 1oz of bran)
    1tsp baking powder
    2tsps cinammon
    6oz (175g) chopped dates
    3oz (75g) light muscavodo sugar (though any will do)
    1 tbsp pear/apple spread (stewed apples/apple sauce or any pale jam will do)
    4 fl oz apple juice (120ml)
    2 eggs
    6tbsps vegatable oil (sunflower is nicest) (90ml)
    2 eating apples cored and grated (medium sized) can use pears
    1 tblsp chopped nuts (walnuts) topping
    Oven 180c/350f/gas 4
    tin 8" round greased and lined.
    place dry ingredients in a bowl, make a well mix the wet ingredients together (including grated apple) then add to dry ingredients. Mix thoroughly and spoon into tin. top with chopped nuts.
    bake for 60-65 mins or until a skewer comes out clean.
    can make it as two loaves needs about 35-40 mins then and tastes great without the nut topping.
    • Mado
    • By Mado 3rd Jun 05, 10:01 PM
    • 20,484 Posts
    • 42,143 Thanks
    Mado
    Banana Loaf
    Banana Loaf

    (serves 8.0.9 g fat/serve)
    3 small ripe bananas
    165g sugar (I prefer brown but caster works)
    1 egg
    150g self raising flour
    pinch of salt.

    Preheat oven to 180C.
    Grease + line a loaf tin.
    Mash bananas well then mix with sugar.
    Stir in egg, flour and salt.
    Pour in tin and bake for 30 or until cooked when tested.
    Eat the same day. (never been a problem at home)

    If you are not watching the fat add a chopped mars bar and eat while still warm.
    Last edited by squeaky; 15-06-2005 at 3:42 PM. Reason: to add the title
    I lost my job as a cricket commentator for saying “I don’t want to bore you with the details”.Milton Jones
  • jenpoptab
    Chocolate Oaty Cake
    Chocolate Oaty Cake

    4oz white & 4oz milk chocolate broken into pieces
    4oz marg
    40z sugar
    1 egg
    6oz porridge oats
    4oz s.r. flour
    1/2 tsp baking powder
    2 fl.oz milk

    Cream marg & sugar, add egg, oats, flour & baking powder.
    Mix well then add chocolate and milk and stir 'til evenly mixed.
    Pour into greased cake tin (i use a oblong tin about 8 x 10 inches approx)
    Bake at 190 c, Gas 5
    Should look golden brown when cooked, slice before popping in fridge, but also really tasty when warm,as chocolate is all melted.
    Last edited by squeaky; 15-06-2005 at 3:45 PM. Reason: to add the title
    • ritaing
    • By ritaing 5th Jun 05, 7:14 PM
    • 88 Posts
    • 39 Thanks
    ritaing
    COCONUT MACAROONS (super easy non fiddly version)
    Ingredients
    2 eggs whites only
    120g/5oz Caster Sugar
    120g/5oz Desiccated Coconut

    Method
    Beat the egg whites until stiff,then add the sugar slowly and continue to beat until firm and glossy. Fold in the coconut. Either place a generous dollop of the mixture in bun cases in a bun tray or place a dollop of the mixture on to a tray covered with baking parchment. Bake for 25 mins at gas mark 3 (preheated oven) electric 325f 160c. Then place in bottom of the oven on low light, for approx 1 hour to dry the macaroons out.

    This is a good recipe for anyone on a gluten free diet.
    • Curry Queen
    • By Curry Queen 6th Jun 05, 12:44 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Choc Chip Muffins
    Choc Chip Muffins


    Ingredients
    2 eggs, beaten
    85g caster sugar
    240ml buttermilk (or 50:50 yoghurt/semi-skimmed milk)
    100ml vegetable oil
    300g plain flour
    3 tsp baking powder
    ½ tsp salt
    50g white chocolate, broken into pieces
    50g dark chocolate, broken into pieces


    Method
    Preheat the oven to 200C/400F/Gas 6.
    Line a 12-bun muffin tin with paper cases.
    Mix the egg, sugar, milk and oil in a large bowl.
    Sift in the flour, baking powder, salt and then add the chocolate.
    Roughly mix but don't overdo it.
    Spoon the mixture into the muffin cases.
    Bake for 30-35 minutes until well risen and golden.
    Cool on a wire rack.
    "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!

    • Curry Queen
    • By Curry Queen 6th Jun 05, 12:45 PM
    • 5,482 Posts
    • 3,081 Thanks
    Curry Queen
    Gingerbread
    Gingerbread


    Ingredients
    150g unsalted butter
    125g dark muscovado sugar
    200g golden syrup
    200g black treacle
    2tsp finely grated ginger (can use ground ginger)
    1tsp ground cinnamon
    250ml milk
    2 large eggs, beaten
    1tsp bicarb soda, dissolved in 2tbsp warm water
    300g plain flour


    Method
    Preheat oven to 170C/gas 3
    Grease and line a roasting tin, approx 30x20x5cm.
    In saucepan, melt butter, sugar, syrup, treacle, ginger and
    cinnamon.
    Off the heat add eggs, milk and dissolved bicarb.
    Measure flour into large bowl and pour in liquid ingredients, beating
    well until mixed, forming a runny batter.
    Pour into tin and bake for 45-60 mins until risen and firm.
    Cool on wire rack, then cut into squares.
    "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!

  • Loadsabob
    Vegetarian Shepherd's Pie
    I made this one up on Friday night, and it was a huge success!!!

    2oz brown TVP mince (dried textured vegetable protein / soya mince)
    2oz green lentils
    2oz red lentils
    1 medium onion
    1 medium red pepper
    a large couple of handfuls of mushrooms (depending on how much you like them - I think you can't have too many; but you could equally do without)
    4 large potatoes, boiled and mashed with milk, butter and seasoning.
    2 cloves of garlic
    1 vegetable stock cube
    2 teaspoons marmite
    2 teaspoons bisto gravy browning
    1 teaspoon paprika
    1 teaspoon chopped dried parsley
    salt and freshly ground black pepper

    Place green lentils to boil on the hob. Without soaking they will probably take about 40 minutes from dried.

    Place chopped potatoes in pan to boil / steamer / pressure cooker. If they are ready before needed below, leave somewhere they will retain some heat until needed.

    Place red lentils on hob to boil in a little water. When boiling, turn them to a simmer and add a little water as necessary, but they will boil down to a rough paste, all of which you will use so you don't want TOO much water.

    Make half a pint of gravy in a saucepan, using the stock cube, dissolved in cold water (or in a little hot water then made up to half a pint with cold), with the bisto added to the cold water as you bring it to the boil, stirring continuously. Pour this gravy over your TVP, in a separate dish. You will probably need to add more water, as the TVP absorbs it all, but you don't want it to start too runny, as you don't want to end up with too wet a mixture. Keep adding water a little at a time until it's all absorbed.

    Gently fry your finely chopped onion and pepper until soft. Add the chopped mushrooms (again, fairly fine), and the chopped garlic cloves, paprika, parsley,

    When the red lentils have become a puree, stir them into your gravy / TVP mixture, along with the marmite (ensure this is well stirred in!), so they can absorb the flavours.

    When the green lentils are soft enough to use, drain them and add them and the gravy/TVP mixture to the onions and peppers, and simmer gently together for about ten minutes.

    Meanwhile, mash the potatoes. You want the mixture to be moist but not too runny (if it IS too runny, some liquid should simmer off, but you may have to simmer for a little longer).

    Mash the potatoes well with a little milk and butter, salt and pepper. You'll not want the mix to be too stiff, as you need to be able to spread it over the base mixture.

    Turn the base mixture into a large caserole type dish, and spoon the potato over the top, as evenly as you can. For an authentic just-like-when-I-was-a-child touch, I "plough" the top of the potato with a fork, and place in the oven. It will be cooked and hot through after about 20 minutes on 180C, but may still need browning under the grill.

    I served this with gravy and garden peas. Carrots would do well - yum!

    I have been planning to create my own veggie shepherd's pie for a long time, and on first attempt, both I and boyfriend were delighted! I will make this again!

    This should serve four easily. My boyfriend and I had a large portion each, I had some for lunch the next day, and have frozen myself a ready-meal portion.

    (This could be made in advance earlier in the day, or the night before for a Sunday lunch, or made into individual freezable portions)
    • squeaky
    • By squeaky 7th Jun 05, 10:45 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Flageolet, corn, & fennel salad
    Flageolet, corn, & fennel salad

    1 cup dried flageolet beans soaked in cold water overnight
    2 cups corn kernels (about 4 ears)
    1 large fennel bulb trimmed and cut into 1/2 inch dice
    1 small red onion cut into 1/2 inch dice
    1 small papaya seeded peeled and diced
    1/4 cup fresh mint leaves coarsely chopped
    1/4 cup fresh parsley leaves chopped

    cumin vinaigrette:
    2 tablespoons fresh lime juice
    2 tablespoons sherry vinegar
    1 teaspoon ground cumin
    6 tablespoons olive ail
    salt and freshly ground pepper to taste

    fresh mint leaves for garnish

    Drain beans and put in pot with cold water to cover and bring to the boil.
    Then simmer for 35 to 45 minutes or until tender.
    Drain and allow to cool.

    Cook corn in salted boiling water until tender (about 3 minutes) and then allow to cool.

    In a large bowl combine the beans and corn with the fennel, onion, papaya mint and parsley.

    In a small bowl whisk all the vinaigrette ingredients together and then toss with the bean mixture.
    Last edited by squeaky; 15-06-2005 at 3:59 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
  • Loadsabob
    Parsnip, Lemon and Walnut Cake
    I found this online some time ago, and am tempted, but haven't got around to it yet! I've credited the chef (I think it was from UK Food). If any of you make it before I do, I'd be happy to hear how it turned out!...(still seems quite a lot of sugar considering that the parsnip is supposed to sweeten too...).

    I've posted it because some of you may have a glut of parsnips in your garden or veg box some time, and be looking for a different way of using them!

    Parsnip, Lemon and Walnut Cake
    by Jenni Muir

    Servings: 8-10
    Level of difficulty: Intermediate
    Preparation Time: 20 minutes, plus cooling time
    Cooking Time: 1 hour 20 minutes

    Parsnips were used as a form of sweetening before granulated sugar was invented. You'll be amazed at the flavour they bring to this hearty cake for healthier tea times.

    Ingredients

    320-350g parsnips
    2 eggs
    125ml sunflower oil, plus extra for greasing
    250g caster sugar
    finely grated zest of 1 large lemon
    1 tsp vanilla extract
    375g self-raising flour
    ½ tsp cinnamon
    ½ tsp salt
    60g walnut pieces, chopped
    icing sugar, for dusting


    You will need:

    Square cake tin, brush, cutting board, knife, box grater, 2 large mixing bowls, whisk, wooden spoon, citrus zester, measuring spoons, scales, sifter, wire rack, sugar dredger

    Method

    1. Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4.

    2. Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside.

    3. In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside.

    4. Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter.

    5. Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean.

    6. Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.
  • Loadsabob
    1970s Family Risotto!
    This is a recipe my Mum used throughout my childhood, from a 1970s magazine article on "feeding ravenous kids" (that's us!). I have just laminated the recipe for myself, as I'm sentimental, to preserve the original page...my Mum was happy with a typed-up version!

    Anyway, she used spam, tinned ham, or (very often) on Monday, left over chicken, which was GORGEOUS!

    I post it as it was originally written, but these days I'm a veggie, and so's my Mum, and quorn chunks work perfectly in place of the meat. We always had grated cheese on top, too!


    FAMILY RISOTTO

    1 tablespoon oil
    1 small onion, chopped
    1 tomato, chopped
    2oz mushrooms, chopped
    8oz long grain rice
    1 pint water or stock
    6oz diced cooked ham, chicken, sausages, pork or a mixture of all four
    salt and pepper
    1 tablespoon chopped parsley to garnish

    Heat the oil and fry the onion, tomato and
    mushrooms for 2 to 3 minutes. Add the
    remaining ingredients except the parsley.
    Bring to the boil, cover, simmer gently,
    stirring occasionally, for 15 to 20 minutes,
    or until the rice has absorbed all the
    liquid. Turn into a serving dish and
    sprinkle with chopped parsley
    • nicki
    • By nicki 9th Jun 05, 7:05 AM
    • 7,285 Posts
    • 88,328 Thanks
    nicki
    Hamburger Casserole
    Serves 4
    1-1.5 hours cooking time + prep

    225g Mince meat
    1 large onion
    Carrots
    1 can tomato soup
    398g potatoes
    1 can mushroom soup

    1) Brown and season the mince meat. When done, pour both soups and about half a can of water.
    2) In a casserole dish, slice potatoes for the bottom layer. Add a layer of carrots. Add a layer of onions.
    3) Pour mince-soup mixture over the vegetables and bake for 1-1.5 hours at 350 degrees.

    I've also made this with actual hamburgers broken up and sausage.

    The meat/veg mixture will freeze easily.
    Creeping back in for accountability after falling off the wagon in 2016.
    Need to get back to old style in modern ways, watching the pennies and getting stuff done!
    • squeaky
    • By squeaky 10th Jun 05, 11:02 AM
    • 13,808 Posts
    • 15,843 Thanks
    squeaky
    Chicken Curry - the quick way
    Ingredients:


    Mushrooms

    Chicken (breast or portions)

    Curry spice mix (one tbsp per serving plus one for the pot)

    Cream, wine, milk, yoghurt (any comination of any number)

    Cornflour

    Rice


    Instructions:

    Start some water to boil for the rice

    Chop the mushroom and place it in a moderate heat with a drop or two of oil of your choice.

    Quickly cut the chicken (meat only) into small slivers and add to the mushroom.

    Simmer gently (may need to add more oil to coat everything) stirring occasionally to make sure allt he pink bits of the chicken turn white...

    ..meanwhile put cream and/or white wine and/or yoghurt and some cornflour into a whizzer and whizz it.

    When the chicken bits are all white ie sealed (and if they're small they're pretty much cooked already) add at least two tablespoons of any form of ready mixed curry spices (my favourites are Thai and bombay) and stir well.

    When the water for the rice is boiling add the rice.

    Add the cream mix to the chicken, bring the heat up to boil and then down again to gently simmer.

    By the time the rice is done - so is the chicken

    You can MAKE this faster than the recipe takes to read


    An additional tip from filigree
    I use coconut cream, Pataks sell it in boxes of four X 50g sachets. You dilute the sachet with 150ml hot water and use it as the basis of the curry sauce. I used it the other day and threw in half a chicken Oxo and two teaspoons of curry powder - it was rather mild but littlun whinges if I put chilli in it! I think coconut is probably more expensive than yogurt but still cheaper than ready made sauces so I don't mind paying for it. The individual sachets have the advantage of being long life so you only use what you need and they keep in the cupboard for ages.
    Last edited by squeaky; 15-06-2005 at 2:58 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
  • AussieLass
    Patties in Tomato Soup
    500g mince
    1 small onion - diced
    1 small carrot - grated
    1 tab Worchester sauce
    3 tabs tomato sauce
    salt & pepper
    Flour to coat
    1 can tomato soup

    Mix all ingredients except for the flour & soup.
    Form patties & coat with flour
    Place in a backing dish and pour soup over the patties.
    Bake for 1 Hour at 200c.

    Really simple but yummy.
  • AussieLass
    Baked Sausages
    pork sausages
    bacon and cheese
    Sauce: 1/2 cup tomato sauce
    dash worchester sauce
    1/2 teas curry powder
    1/2 cup water

    I par boil sausages and take skin off them. Split each sausage in half lengthways but don't completely cut. Place cut up strips of bacon and cheese in the slit. Place in casserole dish & pour on sauce. Bake in mod oven 30 mins.

    This is usually for 500g sausages but if you have more just increase the sauce ingredients.
    • Jet
    • By Jet 13th Jun 05, 11:50 AM
    • 1,520 Posts
    • 974 Thanks
    Jet
    Tuna Bake
    Tuna Bake

    Ingredients

    Tin of tuna
    Tin of condensed soup (mushroom or chicken)
    Packet of ready salted or unsalted crisps - crushed
    grated cheddar cheese
    breadcrumbs
    Mixed herbs
    Black pepper

    Place drained tuna in pyrex (or similar) dish
    Pour over the condensed soup as the next layer.
    Mix together breadcrumbs, grated cheese and crushed crisps, add a few mixed herbs and black pepper and then put ontop of condensed soup layer.
    Put in oven for 20 mins or until cheese has melted and topping is crispy.

    Easy peasy and cheap.
    Last edited by squeaky; 15-06-2005 at 4:28 PM. Reason: to add the title
  • Queenie
    Scotch Mince
    Scotch Mince
    2 Tbsp oil
    1lb minced beef
    2 onions, chopped
    2 carrots (grated)
    1oz porridge oats
    1 large tin chopped tomatoes
    1/2 - 3/4 pt brown stock or stock cube dissolved in water
    pepper

    Heat the oil in a saucepan add the minced beef, onions and carrots and fry until the mince is brown.
    Add the oats, tinned tomatoes and stock. Season to taste, cover with a lid and simmer for 1 hour, stirring from time to time.
    Can be put into a casserole dish and cooking in the oven 180C/350F/Gas 4 for 1 hour.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    PMS Pot: £57.53 Pigsback Pot: £23.00
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
  • filigree
    Spiced Apple tealoaf
    This cake is lovely and moist, so if you find normal fruit cake too heavy try this out.

    Ingredients:

    4oz white caster sugar
    2 oz golden caster sugar plus bit extra
    6oz butter or marge
    3 beaten eggs
    6oz SR flour
    1 tsp baking powder
    2 tsp ground cinnamon or mixed spice
    6oz raisins or sultanas
    2oz ground almonds
    2 eating apples, peeled cored and grated

    Method:

    Cream together the butter and sugar with an electric beater or wooden spoon. Carefully stir in the beaten egg. Slowly sift in the flour, spices and baking powder. Fold in the flour with a metal spoon. Stir in the apple, raisins and almonds.

    Grease and line a 2lb loaf tin and pour in the mixture, levelling the top. Sprinkle over a couple of spoonfuls of the extra caster sugar.

    Bake in a 160 degree fan oven, 180 degree normal oven or Gas Mark 4. Check after an hour, if it's looking a bit too brown put some foil over it. Bake for a further 15 minutes.

    Let it cool in the tin then turn onto a rack. This cake is much easier to slice if you let it cool completely first.

    Supposedly this will keep for a week in a tin but we always scoff it before then!
    • gemmaj
    • By gemmaj 14th Jun 05, 1:27 PM
    • 429 Posts
    • 344 Thanks
    gemmaj
    Pasta (soup) Bake
    Pasta (soup) bake

    Sorry if this one has been done before

    Cook Pasta.
    Add tin of condensed tomato soup (and a little milk or water to slosh the last dregs out the tin!)
    Add cooked meat/ veggie meat - chopped up sausage or little squares from joint etc
    Top with breadcrumbs/cheese - depending on whether on diet!
    Pop in the oven or grill (if grilling heat the tomato soup before hand!) till hot/melted.

    It is nicer than it sounds - first time I thought "soup pasta sauce" I thought EUUGGHHH but now it is a regular favourite.

    For a change why not do mushroom soup with some veggies instead. I can't, boyf hates mushrooms
    Last edited by squeaky; 15-06-2005 at 4:47 PM. Reason: to add the title
  • cristin
    Whipping and Pouring Cream
    To make the cream

    Whipping Cream
    4oz (125g) unsalted butter
    3 fl oz (75 ml) milk

    Pouring Cream
    4oz (125g) unsalted butter
    4 fl oz (125 ml) milk

    Heat the milk until almost boiling. Cut the butter into cubes and add to the milk.
    Pour milk and butter into food processor and process for one minute (pref with double-bladed knife). Chill for 24 hours in the fridge and use as required. The whipping cream can then be whipped in the processor.

    I made the first recipe yesterday and it turned out fine. I will definitely be making it in future especially if I need cream in a recipe.



    cristin
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