I made this today to use up some of the glut of pears and cooking apples we had in.
1 large cooking apple
2 large pears, both sliced and de-cored
A knob of butter,
Sweetener or sugar to taste
A little water
Shop bought ready rolled pastry
Egg to brush the top.
Butter a Pyrex glass dish or flan case.
Bakethe pears and apples with a bit of lemon juice and water, add a sprinkling of sweetener, or a tablespoon of sugar over the fruit. Gas mark 6 for twenty minutes in the middle of a heated oven.
Remove from the oven with oven gloves (it will be hot)
Add the ready made pastry to the top, cutting round the shape of the flan dish. Cut two small holes at the centre of the pastry and put the rest back on the fridge to use at a later time. Brush the top with egg and if you are using sugar sprinkle another teaspoon or so on top.
Cook in the oven again on gas mark 6 (just about a middle hot oven) for around twenty more minutes, till it goes golden brown.
Remove carefully from oven and place the flan case on a wire rack to cool. If using sweetener sprinkle it on the top now.
Serve and enjoy on its own or with custard, icecream or cream.
Note: ready made pastry will probably contain WHEAT unless otherwise stated. Always check for allergens. Egg and sweeteners may not be suitable. Use what is OK for you.
I cooked this tonight, lentil and chicken curry with tomatoes, ginger and garlic. ingredients
Two chicken breasts
A cup full of lentils
A sweet pepper
Two garlic cloves
First I boiled some red lentils for ten minutes, then fried some chicken pieces, a couple of spring onions, a sweet pepper and four large tomatoes. I added a small teaspoon of hot curry powder and the same of medium curry powder. I added a pinch of Fenugreek and then grated about an inch of ginger and two cloves of garlic into the frying mix. I’d cooked the lentils for a further twenty minutes then added it to the stir fried mix, covered it over for a few minutes more. It ended up being really tasty.
Sunday tea. Trifle. Raspberry jelly with cherries and blueberries, raspberry blancmange, whipped double cream.
I made up a pack of sugar free raspberry jelly with half a pint of boiling water. Then I added almost half a pint of cold water (you can substitute a small amount of sherry) and mixed it up. I washed and pitted the cherries and put about a mug full of them into the jelly liquid so they covered the base of an ornate glass bowl I use to make trifles. I added about the same amount of washed blueberries, spreading them out with a spoon to give an even coverage. I put the bowl in the fridge to let the jelly set fully. (there are alternatives that don’t contain gelatin). This afternoon I made up a pint of raspberry blancmange (you could use custard instead). I left it to cool in the pan rather than putting it directly onto the jelly as it’s heat would melt the set jelly. Once the blancmange cooled I spooned it onto the jelly. After a couple of hours in the fridge I whipped up a tub of double cream. I added a bit of sweetener before I whipped it. That goes on top
Serve in a glass bowl if you want to be posh. I just got the breakfast bowls out. In this case the cream slid off the blancmange and the jelly broke up because I’d put too much fruit in. So beware spooning it!
My hubby keeps buying eggs but we are not using them up. They are getting towards the end of their life so I will be making an omelette for tea or even pancakes with blueberries and lemon juice.
If I’m making pancakes, I will make a batter from eggs, milk, and flour. I tend to use self raising flour because the pancakes puff up. I’m not one of these thin, crepes, type of pancake people. My mom used to make pancakes in February for Shrove Tuesday. She would add snow water to the batter (yes it used to snow in February!)
So if you want to make them I will try and write a recipe.
First get 2 mugs full of flour. Plain or self raising, this is for a few people so reduce amounts in proportion for one. Put in a mixing bowl.
Then add two or three eggs depending on the size of your mug. (Make a little well in the flour and break the eggs into it.)
Mix together and slowly add around a mug of milk. Add it slowly and stir it in. Keep an eye on the consistency, you want it pourable, like double cream, (heavy cream in America I think?)
Once it’s mixed just put it aside to rest in the fridge (I don’t know why?)
Then get a frying pan, coat the bottom with a small amount of oil, or a spray frying oil or butter. Heat the pan up quite hot and carefully pour the batter in. Tip the pan to spread the batter out till it covers the base of the pan. If there is still wet batter on the top you can pull the pancake away from the edges of the pan with a spatula and let the batter spill into the gap. Turn it over with a spatula when it’s gone golden brown and cook for a few more seconds on the other side. ( You don’t have to toss it).
Sprinkle with sweetener or sugar and lemon juice when it’s on your plate. Add fruit to taste. When you’ve done one heat the pan again. You might not need to add oil as there should still be some left behind.
Continue till you have used all the mix. You can vary the thickness depending on how hungry you are!
Heat the oil in the pan, add the aubergine cubes, add the sweet pepper pieces, brown gently then add the grated courgette. Add the tinned tomatoes, mix and cook for a few minutes. Add the crushed garlic and the salmon on top of the mix, cook for a few minutes then turn the fish over. Lower the heat from medium low to low and gently simmer for about 5 minutes.
In the meantime put two handfuls of pasta (I had multi coloured spiral pasta in) with boiling water and cook on a medium heat till softened.
Drain and then add the pasta to the other pan. Serve the fish on top of the pasta and vegetables.
(I grate the courgette because it cooks quicker and makes the sauce feel thicker). You could add a squeeze of lemon juice.
I had a bag of sprouts in the fridge, they needed using up. What to do? I took a mixture of leftovers and cooked something ‘not bad but interesting’ according to my hubby.
First I used up half a small onion. I chopped it up and cooked it in a small amount of butter and olive oil. I added some garlic granuals, dried chives, and dried basil.
I then added sprouts that I had cut the base off, took off the outer leaves and then cut them into quarters. I added some water to the mixture up to the level of the sprouts in the pan and let it gently simmer.
I cut up two large tomatoes that were getting wrinkly and were just past their best before date.
I carried on simmering it to soften the vegetables.
While I was doing this I put on a small amount of penne pasta in some boiling water. I cooked that until it was Al dente (still slightly firm)
As the sprouts were softening I added half a jar of tomato pasta sauce that I’d saved from last night.
If you want to leave it there you can. That would be a vegetarian option. But I had some mini frankfurters to use up, so I cut them into small pieces and added them to the mix. Once they had heated through I tasted the food. It was quite ‘sprouty’ so I took a small piece of cheddar cheese, about a thumb sized piece for each of us and melted it into the mixture. I added a little salt to taste and then drained the pasta and added it to the mix.
Cooking time, about twenty minutes in total.
Don’t know the cost, but not much.
Half a small onion. About two big handfuls of sprouts. Two large tomatoes. Half a jar of tomato pasta sauce. A handful of mini frankfurters. A small amount of mild cheddar cheese. A couple of handfuls of pasta.
What do you do with your stale bread instead of throwing it away? It depends what you have in your store cupboard.
I asked around for an old favourite of mine, bread and butter pudding. A friend obliged and here is her recipe.
You need to soak your bread overnight, that would be good. You need suet . Dried fruit. Sugar. Ground all spice. I beaten egg. Sorry cant give you exact amount. Suet possibly 4 ozs. Sugar about the same about 12 ozs mixed dried fruit and a good teaspoon of the spice. Mix together with the soaked bread and then mix in beaten egg. Put in the oven for about 1 and half hours on number 6. Hope it turns out okay.
I replied that I would have to use butter as I don’t have suet, also the sweetener that I use for cooking. I don’t have all spice, but I’ve got a bit of cinnamon. She doesn’t say what to soak the bread in. I might use half milk and half water?
Well, if it turns out OK I might let you know. Thanks to my friend for the help.
It doesn’t look much but I wanted to use up some blackberries and I also wanted to get some vitamin C. I rolled up the blackberries in the Staffordshire Oatcakes. I added a sprinkle of sweetener that I cook with. Then I drizzled honey and lemon juice over the top and heated them in the microwave for a couple of minutes. Topped with half a tub of lemon mousse which needed using up. I’m used to Oatcakes with savoury fillings like cheese but these were sweet and tasty!
Tried to make this from just a list of ingredients.
Beetroot, potato or brown bread, garlic, a little olive oil, walnuts, cider vinegar (I only had malt vinegar). You can substitute bread for potato.
I peeled the five Beetroot and two Potatoes , chopped them, put them in a pan to boil for half an hour.
Then I took four cloves of Garlic and crushed them in a pestle and mortar. Then crushed the Walnuts and mixed them with the garlic. I added a little olive oil to help.
Watch the Beetroot and Potato and when you can push a knife into them and they are soft, drain off the water.
Allow the Beetroot and Potato to cool, then add the crushed Walnuts with the garlic. I had to add a bit more to improve the consistency. I also added the juice of half a lime to give it a kick.
I mashed the Walnut and Garlic into the Beetroot mix.
The final result, in a covered bowl in the fridge.
Meal, jacket potato with coleslaw, chopped tomato, Beetroot hummus and sausages (apologies to vegetarians and vegans). I could have used a food blender, but decided its easier not to have to clean it and waste electricity.