Salmon Pinwheels

I have found that I am not very good at blogging in summer – I am too busy enjoying my garden! So I was rather chuffed when this little recipe dropped into my inbox from the fabulous Michelle, who has guest-blogged for me before and who coined the wonderful phrase ‘fridge gravel‘. This is a true storecupboard recipe and I will be giving these pinwheels a try next time I need to make canapés at short notice  (yes, that does happen).

Thanks Michelle!  wp-1470601800294.jpg

This is something I do when I fancy something a little different – salmon pinwheels.

It is quite a simple dish. The omelettes are just one egg, a little salt and pepper and a pinch of tarragon beaten together and cooked gently in a small egg pan in a knob of butter.

Spread the egg out until it covers the base of the frying pan and cook until set on one side, flip over and cook on the other side for about one minute.

Slide out of the pan onto a chopping board to cool.

Once cold, spread the omelette with a mix of tinned pink salmon that has been mixed with a bit of mayo and apple cider vinegar.

You could use any filling you like – chopped cooked chicken and mayo, leftover minced beef etc.

Roll up the omelettes into a cigar shape and slice into bite sized pieces. Delicious!

Adding the tarragon to the omelette works really well with fish, but that could be subbed for other herbs.

Simples!

 

 

Chocolate and Almond Bread & Butter Pudding

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Bread and Butter Pudding is a good old-fashioned frugal recipe, which uses up dry bread which would otherwise go to waste. The traditional recipe uses bread and butter, dried fruit, sugar, eggs and milk.

There are many little twists that can be made to this basic recipe; for this one I used Almond Milk instead of cows milk and mixed coco-powder in with the demerara sugar to make nice chocolatey layers.

Ingredients

  • Dry sliced bread (about 1/2 loaf)
  • Butter
  • 2 tablespoons demerara sugar
  • 2 tablespoons coco powder
  • 1 cup raisins
  • 2 or 3 eggs (I only had 2 which was fine, but 3 would have been better)
  • 1 pint almond milk
  • 1 tablespoon flaked almonds
  • 1 teaspoon nutmeg

Method

Pre-heat the oven to 180oC.

Mix the sugar and coco powder in a bowl.

Place a layer of buttered bread in the bottom of your dish, as closely fitting as possible. Cover with a layer of the chocolate mixture and a sprinkle of raisins.

Repeat until you have at least three bread layers.

In a jug measure out a pint of milk and beat the eggs into it.

Pour the mixture onto the bread layers; all but the top bread layer should be covered. Add more milk if necessary.

Sprinkle flaked almonds and some nutmeg on the top and bake in the centre of the oven for about half an hour.

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Sticky Beer and Ginger Fruit Loaf

I made this recipe up yesterday.

I came back from a lovely wedding at the weekend armed with some delicious Shropshire Ale from Hobsons Brewery left over from the festivities (we were far too well behaved!), which the groom kindly decanted into a pop bottle for me. I used most of the beer on the day I returned home to bribe my neighbour James to cut my lawn and shift some topsoil for me; however, a few days later there was a half pint still remaining which was a little beyond drinking but which I didn’t want to waste.

I had a little brainwave that I could use it to soak fruit in; a little bit like tea-loaf but richer. The muscavado sugar made it richer still and, well, you can’t go wrong with lots of ginger.

Ingredients

  • 500 g / 1 lb of mixed dried fruit
  • 200 g / 7 oz dark muscavado sugar
  • 300 ml / 1/2 pint of Ale (the darker the better)
  • 1 egg, beaten
  • 250 g / 8 oz self-raising flour
  • 1 1/2 teaspoons of ground ginger

Method

Put the fruit, sugar and beer into a bowl, cover with a tea-towel and leave for at least 4 hours (overnight if possible).

Stir  the egg, flour and ginger into the soaked fruit mixture and pour into a lined 2 lb loaf tin (or, if like me you are short on time divide it between two tins so that it cooks more quickly).

Bake in the centre of a pre-heated oven at 170oC for 1 & 1/2  hours. To check whether it is done put a skewer in and if it comes out clean it is cooked, whereas if the skewer still has cake mixture on it needs cooking a little longer.

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Odds and Sods Soup

I have decided that it is time to go back to my £5 a week food budget – I have become lazy recently, and although I have maintained the discipline of not wasting food it has become too easy to spend more than I need to and to do ‘lazy cooking’.

I have not yet spent my £5 this week, and I did not top up my storecupboard before commencing my budget cooking – no cheating! Before I spend my £5 I need to use up some fresh ingredients; my lovely lodger is working away for a week and has left me with a fridge full of yummy things which I cannot let go to waste, so what I have to start with is:
– a couple of rashers of bacon
– a bag of green salad
– an avacado
– salami & parma ham
– red peppers

Thanks Amy!

I also have carrots which very much need using up, onions, garlic, a lonely potato, a lonely tomato, fresh bread, and of course my trusty spice cupboard.

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So of course I started with soup.

Ingredients

– one onion
– one potato
– one big tomato
– one red pepper
– six carrots
– 2 cloves of garlic
– smokey paprika
– stock from the freezer (or a vegetable or chicken stock cube)
– salt and pepper to taste

Method
Finely chop all of the vegetables apart from the tomato. Fry in a large saucepan with the paprika and a little oil or butter.
Put the tomato in a bowl of boiling water straight from the kettle; when it has been in there a few minutes you will find that the skin peels off easily.
Add the tomato to the other vegetables along with a pint of stock – I used my turkey stock from the freezer, but you could equally use a vegetable stock cube.
Simmer until the vegetables feel soft when you put a fork in them – about 20 minutes – then blend using a food processor or hand blender.
Return the blended vegetables to the saucepan and continue to cook on a low heat, adding more liquid (water or milk) if you think that the consistency is too thick.
Taste, and season with salt and pepper if required.
Serve with toast and lots of butter.

… and I have plenty left for lunch tomorrow – hurrah!

Penne pasta with ham, spinach and crumbly cheese

As you must have worked out by now I hate to waste food. This was an impromptu ‘using up’ meal; I had some white crumbly cheese which my parents left with me before they went on holiday, plus some spinach and ham which my lovely lodger had not managed to finish off before she went away for a few days, and would not have lasted (don’t worry,  I will replace it!). A very cheap and yummy lunch for a wet, stormy Sunday.

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Ingredients
This fed one person:
– 1 cup of Penne pasta
– a splash of Olive oil
– a teaspoon of dried Oregano
– a couple of slices of Ham
– two handfuls of Spinach
– 1/2 cup of crumbled white cheers  (I’m not sure what it was – I’ll have to ask my mother!)
– Black pepper
– a sprinkle of Chilli flakes

Method
Bring the pasta to the boil. Follow the instructions on the packet;  not all pasta takes the same length of time to cook.
While the pasta is cooking, crumble the cheese, rinse the spinach and shred the ham into small pieces.
Drain the pasta and add a splash of oil and the oregano. Next add the ham, spinach and cheese and put the lid back on the pan so that the spinach wilts, the cheese melts and the ham heats through; the hob does not need to be on at this point, it should have enough residual heat from cooking the pasta.
After a couple of minutes add some black pepper and give it a good stir.
Serve with a sprinkle of chilli flakes.

Easter Nests

Easter nests; a firm family-favourite and as far as I am concerned the only good use of shredded wheat!2016-03-26-18.41.20.jpg.jpeg

This recipe made nine nests.

Ingredients
100 g bar 70% Dark chocolate
1 tablespoon Golden syrup
25 g Butter
150 g Shredded wheat

(at least) 16 ‘mini-eggs’ or similar – I used Traidcraft little speckled eggs which are delicious and ethically sourced.

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Method

Line a muffin tin with paper cases – pretty ones if you have them.

Slowly melt the chocolate, golden syrup and butter in a bowl over boiling water. The bowl shouldn’t touch the water.

When the above is melted and combined, crumble the shredded wheat into the bowl a bit at a time and stir in until well coated with the chocolate mixture.

Spoon into the paper-cases, making a little ‘well’ in the middle for the eggs.

Place in a cool place; try not to scoff them all immediately  so that the has time to chocolate set!

Dairy-free Peanut Butter and Dark Chocolate Biscuits

As you may be aware I have given up supermarket shopping for Lent. This has in general been a positive experience so far; however, right now when I haven’t been shopping for a few days it it is a bit of a pain because I have run out of what I usually consider to be a ‘basic’ baking ingredient – butter. Biscuits are required this evening because I have people coming over for a meeting, and having nothing to offer would be plain rude! However, every challenge is an opportunity and having successfully baked using olive oil in little cakes a few days ago I decided to trawl through my recipe books to find something I could easily adapt.

I used groundnut oil for this recipe because I happened to have some in the cupboard and I thought it made sense with the peanut butter, you can substitute in different oil if you like. Whilst on the subject of substitutions, the recipe which I (loosely) based these biscuits on asked for brown bread flour whereas I used Rye flour, again, because that is what I happened to have in the storecupboard.

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Ingredients

Makes about 20.

  • 3 tablespoons Peanut Butter
  • 140 ml Groundnut Oil
  • a few drops of Vanilla Essence
  • 1 Egg
  • 125 g / 4 oz White Bread Flour
  • a pinch of Salt
  • 1/2 teaspoon Bicarbonate of Soda
  • 125 g / 4 oz Rye Flour
  • 100 g Dark Chocolate, chopped

Method

Preheat the oven to 180oC.

Whisk together the peanut butter, oil and vanilla essence and then beat in the sugar. Add the egg plus a teaspoon of flour and beat well.

Sift in the white bread flour, salt and bicarbonate of soda and fold in.

Mix in the rye flour and knead until the dough holds together.

Roll small pieces of the dough into balls and place on oiled baking tray, leaving room for spreading. Flatten with a fork in a criss-cross pattern and bake for 20 minutes. Cool on a wire rack.