As chocolate brownies go these are one of the best recipies I've tried, normal and gluten free. These are my go to treat for Penny and I often pop one in my handbag for her if we are out and I think there won't be a sweet option for her.
100g Chocolate. I just a dark lactose free one.
2 eggs
100g caster sugar
50g Gluten Free Self Rasing Flour.
Melt 75g of the chocolate and leave to cool.
Whisk the eggs and sugar until it has double in volume and pale looking.
Fold the cooled chocolate into egg/sugar mix.
Sieve in flour and choco powder and fold in.
Put into a lined and greased tin.
Bake 180 for 20mins.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Saturday, October 28, 2017
Thursday, October 19, 2017
Gluten free, dairy free Apple blackberry crumble.
Penny tummy seems to be playing up. So we have tigthened up the gluten free diet to compensate for the few times she does have gluten at school. She is also lactose intolerant.
As James had picked a bag of apples at Stick Grandmas house, I spend time this afternoon making an apple and blackberry crumble.
I never have much success in crumbles where the crumble cooks on top of the fruit, so in my recipe you cook the crumble on a baking tray, it goes more biscuity than crumble.
Apple and blackberry crumble.
Crumble
120g gluten free plain flour
120g dairy free butter
60g brown sugar
60g caster sugar
Crumble the flour and butter until it looks like breadcrumbs (this can be tricky as I used dairy free marg and it was very soft, so some of it went into doughy lumps. Don't worry it will be fine). Mix in the sugars. Place on a baking tray and bake for 10mins at 180. Take out and break down the bigger lumps with a fork. Bake for a further 5mins or until brown.
Cup apples into slices, place in the pan with 5tbsp water, 1tsp cinnamon, 1/2 tsp ginger and 1/2tsp nutmeg and 2tbsp lemon juice.
Cook gently until soft, add blackberrys.
Drain the liquid, place the fruit in a dish and add about 3tbsp of the liquid.
Put the crumble onto.
Place in the over for 20mins or until liquid is bubbling.
Serve.
I would freeze the crumble made up. You can freeze the cooked fruit. The crumble topping will keep for about a week in an air tight container.
PS the picture is only a small dish, only a few of us like it so I tend to make a small one for us and Stick Grandma, then make one up later in the week.
As James had picked a bag of apples at Stick Grandmas house, I spend time this afternoon making an apple and blackberry crumble.
I never have much success in crumbles where the crumble cooks on top of the fruit, so in my recipe you cook the crumble on a baking tray, it goes more biscuity than crumble.
Apple and blackberry crumble.
Crumble
120g gluten free plain flour
120g dairy free butter
60g brown sugar
60g caster sugar
Crumble the flour and butter until it looks like breadcrumbs (this can be tricky as I used dairy free marg and it was very soft, so some of it went into doughy lumps. Don't worry it will be fine). Mix in the sugars. Place on a baking tray and bake for 10mins at 180. Take out and break down the bigger lumps with a fork. Bake for a further 5mins or until brown.
Cup apples into slices, place in the pan with 5tbsp water, 1tsp cinnamon, 1/2 tsp ginger and 1/2tsp nutmeg and 2tbsp lemon juice.
Cook gently until soft, add blackberrys.
Drain the liquid, place the fruit in a dish and add about 3tbsp of the liquid.
Put the crumble onto.
Place in the over for 20mins or until liquid is bubbling.
Serve.
I would freeze the crumble made up. You can freeze the cooked fruit. The crumble topping will keep for about a week in an air tight container.
PS the picture is only a small dish, only a few of us like it so I tend to make a small one for us and Stick Grandma, then make one up later in the week.
Thursday, September 14, 2017
Treacle Gingerbread Loaf Recipe
Dark, sweet, spicy cake. Delicious with a cup of tea.
Very quick and easy to do, it also ideal as I don't have to buy anything special and all the stuff is in the cupboard. I did make this with Izzy, but probably won't in future as it using masses of black treacle and everything including Iz got a bit sticky.
This is ideal for Penny, she is lactose intolerance, is has no butter in it and can use her special milk.
Treacle Gingerbread Loaf.
185g Plain flour
110g Self Rasing Flour
1 tbsp Ginger
3 tsp mixed spice
250g black treacle (or normal treacle/syrup)
185ml milk
80ml olive oil (I use sunflower)
2 eggs
Mixed all dry ingredient in a large bowl. Mix all the wet ingredient in another bowl. Add the wet ingredients to the dry and mix together. The mixture is quite a sloppy mix. Place into a well greesed and papered loaf tin.
Bake at 180 for 40 minutes, after 40 mintues stick a knife in the middle if it comes out sticky bake for another 10 mintues until the knife comes out clean.
Yummy.
Very quick and easy to do, it also ideal as I don't have to buy anything special and all the stuff is in the cupboard. I did make this with Izzy, but probably won't in future as it using masses of black treacle and everything including Iz got a bit sticky.
This is ideal for Penny, she is lactose intolerance, is has no butter in it and can use her special milk.
Treacle Gingerbread Loaf.
185g Plain flour
110g Self Rasing Flour
1 tbsp Ginger
3 tsp mixed spice
250g black treacle (or normal treacle/syrup)
185ml milk
80ml olive oil (I use sunflower)
2 eggs
Mixed all dry ingredient in a large bowl. Mix all the wet ingredient in another bowl. Add the wet ingredients to the dry and mix together. The mixture is quite a sloppy mix. Place into a well greesed and papered loaf tin.
Bake at 180 for 40 minutes, after 40 mintues stick a knife in the middle if it comes out sticky bake for another 10 mintues until the knife comes out clean.
Yummy.
Wednesday, February 01, 2017
Easy sweetcorn and pea fritters.
As work is drying up I'm having to rein in the food budget a bit, this way we can still do nice things with the kids.
Yesterday, Penny and I made a lunch of sweetcorn fritters. Quick easy and cheap. I thought I would share the recipe.
1 can of sweetcorn
Handful of frozen peas
100g plain flour (we use Self rasing gluten free flour)
1 teaspoon baking powder
1 egg
150ml milk (lactose free for Penny)
Salt, pepper anything else the flavour
Drain the sweetcorn, discard the juice.
Mix the flour and baking powder in a big bowel.
Add the egg and milk and mix until smooth.
Add the sweetcorn and pea and mix.
Oil a frying pan. When hot spoon a blob of the mixture into the pan and turn when brown. Easy. The whole thing should have taken 10mins but I had Penny helping so it took much longer.
You can freeze the cooked fritters, add chilli, or paprika, pepper, carrots anything left over.
We eat them just with a bit of tomato sauce for Penny and sweet chilli sauce for me. Then had them as a side with the gammon for tea.
Definitely one to do again. I think they cost about 60p to make and I made 10.
Yesterday, Penny and I made a lunch of sweetcorn fritters. Quick easy and cheap. I thought I would share the recipe.
1 can of sweetcorn
Handful of frozen peas
100g plain flour (we use Self rasing gluten free flour)
1 teaspoon baking powder
1 egg
150ml milk (lactose free for Penny)
Salt, pepper anything else the flavour
Drain the sweetcorn, discard the juice.
Mix the flour and baking powder in a big bowel.
Add the egg and milk and mix until smooth.
Add the sweetcorn and pea and mix.
Oil a frying pan. When hot spoon a blob of the mixture into the pan and turn when brown. Easy. The whole thing should have taken 10mins but I had Penny helping so it took much longer.
You can freeze the cooked fritters, add chilli, or paprika, pepper, carrots anything left over.
We eat them just with a bit of tomato sauce for Penny and sweet chilli sauce for me. Then had them as a side with the gammon for tea.
Definitely one to do again. I think they cost about 60p to make and I made 10.
Thursday, May 15, 2014
Healthy dinner for £3.01.
On my strive to cut down our spending, but not our healthy eating, todays dinner costs just £3.08 for us all. Crispy veggie fajtas (with left over ham), cous cous (Aldi's own just add water stuff) and potato salad.
Salad potatoes third of a pack 20p
1 pepper 33p
Half a pack of fajtas 40p
Handful of cheese 40p
Left over ham £1.00
1 courgette 33p
Half pac of cous cous 20p
Spoonful of tinned sweetcorn 15p
Other stuff
Mayo
Seasoning
Chives (homegrown)
Lasy garlic
To make crispy fajtas.
Fry in little bit of oil
Pepper, sweetcorn and courgette (diced).
Take out of the pan. Put in fajta in frying let crispen. Add pepper mix, cheese and ham. Fold fajta in half and continue to cook. Take out and cut in half.
Potato salad.
Boil potatoes
Drain, add spoonful of mayo, salt, garlic and chives. Mix together.
Salad potatoes third of a pack 20p
1 pepper 33p
Half a pack of fajtas 40p
Handful of cheese 40p
Left over ham £1.00
1 courgette 33p
Half pac of cous cous 20p
Spoonful of tinned sweetcorn 15p
Other stuff
Mayo
Seasoning
Chives (homegrown)
Lasy garlic
To make crispy fajtas.
Fry in little bit of oil
Pepper, sweetcorn and courgette (diced).
Take out of the pan. Put in fajta in frying let crispen. Add pepper mix, cheese and ham. Fold fajta in half and continue to cook. Take out and cut in half.
Potato salad.
Boil potatoes
Drain, add spoonful of mayo, salt, garlic and chives. Mix together.
Wednesday, January 29, 2014
Lemon Meringue Cakes
I fancied baking today, so James an I set to and made these delicious Lemon Meringue Cakes. I sure if you google it there might be a better recipe but this was off the top of my head and there are lovely.
Basic sponge.
3 eggs
150g butter
150g self raising flour
150g sugar
Zest 1 lemon
Juice half a lemon.
Meringue topping
1 egg white
Table spoon caster sugar
Lemon curd filling.
Make the sponge. Cream the butter and sugar. Add the eggs and flour. When mixed add the lemon zest and juice. It makes about 16 small fairy cakes.
When they are cooked and cool. Carefully with a knife remove a scoop of the sponge from the middle, add a bit of lemon curd, then replace the top.
Mix the egg white and castered sugar until stiff. Dollop some on the top of each cake and fluffy it up into peaks. Sprinkle a little caster sugar or icing over the top. Cook until brown.
Basic sponge.
3 eggs
150g butter
150g self raising flour
150g sugar
Zest 1 lemon
Juice half a lemon.
Meringue topping
1 egg white
Table spoon caster sugar
Lemon curd filling.
Make the sponge. Cream the butter and sugar. Add the eggs and flour. When mixed add the lemon zest and juice. It makes about 16 small fairy cakes.
When they are cooked and cool. Carefully with a knife remove a scoop of the sponge from the middle, add a bit of lemon curd, then replace the top.
Mix the egg white and castered sugar until stiff. Dollop some on the top of each cake and fluffy it up into peaks. Sprinkle a little caster sugar or icing over the top. Cook until brown.
Monday, October 21, 2013
Cheap Tart
While James was nursery, I used the time (after facebook) to make my beetroot and goats cheese tart. It is so cheap (£1.60) and easy to make.
Ingredient:
Shortcrust Pastry.
175g plain flour. (20p)
90g butter. (30p)
3 tbsp cold water.
Cooked beetroot (30p)
Goats cheese (can use brie or any soft cheese) (60p)
2 Onions (20p)
1 tbsp Sugar.
As you know, I'm not a fan of faffing about so I whizzed my pastry up in the mixer (shock horror) but it came out fine for us.
Chill pastry in fridge while you check facebook and have a coffee and biscuit. Roll out pastry and in my case spill flour everywhere. Put pastry in a flan dish. Blind bake for 20min covered then 10min uncovered.
In frying pan cook 2 onions until soft then add sugar keep stiring until they are brown. These go on top of the pastry case. Followed by sliced beetroot then crumbled goats cheese. I only used half a pack of cheese but stick what you like in.
Bake for 20mins.
Serve with chips or salad. It is also very nice cold the next day if it lasts that long.
Ingredient:
Shortcrust Pastry.
175g plain flour. (20p)
90g butter. (30p)
3 tbsp cold water.
Cooked beetroot (30p)
Goats cheese (can use brie or any soft cheese) (60p)
2 Onions (20p)
1 tbsp Sugar.
As you know, I'm not a fan of faffing about so I whizzed my pastry up in the mixer (shock horror) but it came out fine for us.
Chill pastry in fridge while you check facebook and have a coffee and biscuit. Roll out pastry and in my case spill flour everywhere. Put pastry in a flan dish. Blind bake for 20min covered then 10min uncovered.
In frying pan cook 2 onions until soft then add sugar keep stiring until they are brown. These go on top of the pastry case. Followed by sliced beetroot then crumbled goats cheese. I only used half a pack of cheese but stick what you like in.
Bake for 20mins.
Serve with chips or salad. It is also very nice cold the next day if it lasts that long.
Monday, October 14, 2013
Banana Boy.
All it is, is a banana shoved in an ice cream cone, with a drizzle of honey and a few sprinkles.
Saturday, October 05, 2013
Wonderful Weaning
Well, the purees I made seem to be going down well. The damson especially, though I won't give her too much as it might upset her stomach. It was really easy to make.
Handful of damsons which are washed well. Boiled in an inch of water for 5mins. Let them cool and the skin peels off and mush out the stones. Probably best to counted the number of damsons so you know how many stones to find. It is a bit like hide and seek trying to find them. Then blend it all together, place in ice cube trays and freeze.
It has a lovely deep purple colour, which is fine until it gets splashed and smeared everywhere. You can mix the puree will a little baby rice and milk or water to make it go further.
Going to try mashed bananas next, but because I can't stand the smell of bananas this one for John to do.
Monday, September 30, 2013
weaning
I know we are a little early to starting weaning and the guidelines are not to until 6 months, but we have started and Penny is doing beautifully.
Right from weeks old she would have a little taste of something off my finger, this then progressed to the tiniest amount on a spoon. Now she is having a few spoonfuls while we have out dinner and tea. I think she thought she was missing out because out normally placid daughter turned into a growling monster when we were eating despite being in her blue chair.
So for the past weeks I have peeled, chopped and boiled all the free Autumn fruit I can get my hands on. Froze it in ice cube trays in preparation for the months to come. We have pear, apple, damson, plum and blackberry to try as well as carrot and sweet potato mush.
With James, who started weaning at 4 months due to being very sick after every feed, we did puree until 6 months then had a mixture of baby led weaning and mush. It seem to work and at the moment at 2.5year old he eats very well.
Here is a picture of Penny in her highchair, she looks so tiny. James likes to sit on my knee and help feed her.
Right from weeks old she would have a little taste of something off my finger, this then progressed to the tiniest amount on a spoon. Now she is having a few spoonfuls while we have out dinner and tea. I think she thought she was missing out because out normally placid daughter turned into a growling monster when we were eating despite being in her blue chair.
So for the past weeks I have peeled, chopped and boiled all the free Autumn fruit I can get my hands on. Froze it in ice cube trays in preparation for the months to come. We have pear, apple, damson, plum and blackberry to try as well as carrot and sweet potato mush.
With James, who started weaning at 4 months due to being very sick after every feed, we did puree until 6 months then had a mixture of baby led weaning and mush. It seem to work and at the moment at 2.5year old he eats very well.
Here is a picture of Penny in her highchair, she looks so tiny. James likes to sit on my knee and help feed her.
Saturday, August 05, 2006
Fruit Brandy
Hi.
This is the receipt for fruit brandy. It is improvised from a Gin receipt so a assume you can use it with lots of different fruit and drinks.
I have apricots, oranges and cherry's. First I cut up the fruit and mashed it slighty to let the juice out. Then layered in a clean coffee jar till it was about 3/4 full. One layer of fruit and one tablespoon of sugar. Then add the brandy. I brought the cheapest brandy I could find (Tescos 1 litre £10). Leave it for three weeks. When done strain it and drink it.
The best one I made was the apricot one it was really sweet but that might be because I put more sugar in that one.
I was gone to post a picture of the brandy but I have some friendsoverr last night.
Let me know how you get on. I'm going to try bramble brandy next.
Sam x
PS. I have rang up for a job at the place I worked in summer while as was at uni. Fingers crossed they will have me back.
This is the receipt for fruit brandy. It is improvised from a Gin receipt so a assume you can use it with lots of different fruit and drinks.
I have apricots, oranges and cherry's. First I cut up the fruit and mashed it slighty to let the juice out. Then layered in a clean coffee jar till it was about 3/4 full. One layer of fruit and one tablespoon of sugar. Then add the brandy. I brought the cheapest brandy I could find (Tescos 1 litre £10). Leave it for three weeks. When done strain it and drink it.
The best one I made was the apricot one it was really sweet but that might be because I put more sugar in that one.
I was gone to post a picture of the brandy but I have some friendsoverr last night.
Let me know how you get on. I'm going to try bramble brandy next.
Sam x
PS. I have rang up for a job at the place I worked in summer while as was at uni. Fingers crossed they will have me back.
Monday, July 31, 2006
Squeezing Brandy.
I'm really disappointed that no one has commented or possibly even looked at this page. Please talk to me.
I've been squeezing brandy this evening. A friend made some Bramble Brandy. I have been experimenting with other fruit. The only problem is it takes three weeks to make and I'm really impatience. Every time I go and shake it I have to have a little sip. There isn't much left but it taste really good. Just having one now as a night cap.
Sam x
I've been squeezing brandy this evening. A friend made some Bramble Brandy. I have been experimenting with other fruit. The only problem is it takes three weeks to make and I'm really impatience. Every time I go and shake it I have to have a little sip. There isn't much left but it taste really good. Just having one now as a night cap.
Sam x
Subscribe to:
Posts (Atom)