Tuesday, 10 June 2014

Black Forest Brogurt for 20p - Mixed Berry Frozen Yogurt and No Butter Brownies

This recipe was a complete accident! I was having a bad day - the kind that only rich, dark, lush chocolate can put right, it was late evening and there was nothing sweet in the house so I grabbed a brownie recipe and set to making them while arguing with my ex (again) about why it would never work between us. I chucked the eggs in a bowl, beat the hell out of them with a whisk (rather than bashing my ex over the head with it) beat in the sugar, melted the chocolate then folded that in with the flour and cocoa. I banged it in the oven and left it to cook. It wasn't until the brownies were cooked that I realised I had forgotten the butter! I could tell straight away from the way the brownies looked but I couldn't remake them because I had used all the ingredients in this batch and I'm not into waste so i thought 'oh well' and ate one. Wow! I had just made the best brownies ever, rich, indulgent and chewy. The following day I thought ' I bet these taste great with that frozen berry yogurt I made the other day' and so Black Forest Brogurt was born.

Black Forest Brogurt for 20p - Mixed Berry Frozen Yogurt and No Butter Brownies

For The Frozen Yogurt - £1.95 (10p a scoop)

400g Frozen Mixed Berries - £1.30
500g Plain Yogurt - 45p
100ml Milk - 5p
1 Tbsp Runny Honey - 15p

Put the frozen berries into a food mixer (no need to defrost)
Add the yogurt and milk then blitz until smooth.
Stir through the honey adjusting to taste.
Put into a suitable freezable container and freeze for an hour.
Fork over then freeze overnight until solid.

Adding alcohol keeps the yogurt from freezing too hard making it easier to serve but adds to the cost.

For The Dark Chocolate Brownies - £1.83 (10p a square)

200g Dark Chocolate - 60p
3 Eggs - 39p
250g Dark Muscavado Sugar - 75p
40g S R Flour - 1p
10g Cocoa Powder - 8p

Preheat oven to 190 degrees or gas mark 5
Line a shallow square tin with greaseproof paper
Put the chocoalte in a bowl and sit the bowl over a pan of hot water on a low light (do not let the water boil) to melt the chocolate
While the chocolate is melting whisk the eggs until pale and fluffy the slowley add the muscovado sugar and whisk in until its all incorporated and the mixture has thickened.
Fold in the melted chocolate.
Fold in the sieved flour.
Carefully pour the batter into the lined tin and bake for 30 -35 minutes until the top forms a brownie crust.
Allow to cool and cut into 20 squares.

Serve with the mixed berry frozen yogurt for a fabulous black forest experience.



Thursday, 8 May 2014

Creamy Mushroom and Pea Masala Serves 3 - £1.91

Creamy Mushroom and Pea Masala Serves 3 - £1.91

Ingredients

1 Tbsp Vegetable Oil - 2p
1 Onion - 6p
1 Clove of Garlic - 1p
1 Tsp Dried Ginger - 6p
1 Red Chilli - 15p
1 Tsp Ground Coriander - 3p
1 Tsp Garam Masala - 3p
1 Tin Chopped Tomatoes - 35p
200g Plain Yogurt - 18p
200g of Frozen Peas - 20p
300g Mushrooms - 82p

Method

Chop the mushrooms into bite size pieces and fry them in some of the oil until soft, when cooked set the mushrooms aside and clean the pan to reuse for the rest of the recipe
Dice the onion and fry in the rest of the oil until soft
Chop the garlic and chilli (deseeding the chilli if you don't want the curry to be too hot) and add to the onion
Stir in the ginger, coriander and garam masala to make a paste with the onions
Add the chopped tomatoes and peas plus half a cup of water, stir and leave to simmer for a few minutes to reduce
Finally add the cooked mushrooms and stir through the coconut or yogurt.
Serve with rice or naans

I bought the mushrooms loose because that way they are cheaper than their pre-packed equivalent

Swap the yogurt for coconut milk for a richer curry

Use fresh grated ginger instead of ground ginger if you have it

All prices correct at date and time of publication using Tesco and Sainsburys Value and Basics Ranges

Wednesday, 7 May 2014

Lemon Vodka - £9.86

Lemon Vodka - £9.86

Ingredients

70cl Bottle of Vodka - £9.70
Peel from 4 - 6 Lemons - Free Leftovers
200g Sugar - 16p
150ml Water - Free from the Tap

Method

I save the zesty peel from lemons (use a potato peeler to get the zest off without the pith) needed for their juice in a bag in the freezer and when I have enough I make my own limoncello or lemon vodka

Put the sugar and water in a saucepan over medium heat
Stir to dissolve the sugar 
Bring to the boil, then simmer briskly for 3-4 minutes to make a syrup
Add the defrosted lemon peel to the syrup while warm (making sure there is no bitter white pith)
Pour the syrup into some large clean jars
Pour over the vodka (wash the bottle out and save for later)
Seal with a tight fitting lid and shake to mix the vodka and syrup together
Leave to infuse for two weeks to a month depending how patient you are shaking each day
Strain the liquid into a jug, discard the lemon peel and pour the infusion back into the now clean vodka bottle
Add a nice label!

All prices correct at date and time of publication using Tesco and Sainsburys Value and Basics Ranges



Honey Lemon Curd Frozen Yogurt - 84p

Honey Lemon Curd Frozen Yogurt - 84p

Makes enough to fill a 500g yogurt pot

Ingredients

1/2 Jar Lemon Curd - 11p
300g Plain Yogurt - 27p
1 Tbsp Runny Honey - 15p
75ml Milk - 3p
20ml Homemade Lemon Vodka 28p

Method

Put the yogurt, milk and lemon curd in a bowl and mix until combined
Stir through the honey and alcohol
Pour into a freezable container (I reuse the yogurt pot if its one of those that comes with a lid) and freeze for about an hour
Remove from freezer and fork though until smooth
Freeze until solid

The addition of alcohol keeps the yogurt from freezing too hard making it easier to serve

This is a great use up recipe for the remainder of a large pot of yogurt purchased for a savoury recipe such as curry

All prices correct at date and time of publication using Tesco and Sainsburys Value and Basics Ranges

Tuesday, 6 May 2014

Steaming Singapore Noodles Serves 2 - £1.28

Steaming Singapore Noodles - Serves 2 - £1.28

Ingredients

1 Tbsp Veg or Sunflower Oil - 2p
1 Onion - 6p
1 Clove of Garlic - 1p
1/5th Pack of Cooking Bacon - 16p
1/3rd Bag of Frozen Stir Fry Veg - 50p
1 Chicken Stock cube - 2p
1 - 1 1/2 Tbsp curry Powder - 6p
2 Tbsp Soy Sauce - 10p
100g Fine Rice Noodles - 35p

Method

Boil a kettle of water
Heat a tablespoon of oil in a large frying pan or wok
Chop the onion and garlic into fine dice and add to the hot oil reduce the heat so they don't burn
Cut the cooking bacon into cubes or matchsticks and add to the pan or wok
When the onions have softened and the bacon has browned stir in the curry powder and crumble in the stock cube (if you haven't got chicken flavour vegetable or beef will do instead)
Add the frozen stir fry veg and cook for about 8 minutes
Meanwhile soak the noodles in boiling water according to the packets instructions
Add the soy sauce to the veg and bacon mixture plus enough hot water from the kettle to make a sauce
Simmer to thicken for a couple of minutes
Drain the noodles and add to the pan or wok
Stir the noodles through the sauce until they are all coated
Serve

Alternatives
If you are pushing the boat out add half a bag of value cooked prawns just before you add the noodles
Any cooked chicken or pork can the added to this recipe in the same way as the prawns to use up leftovers

All prices correct at date and time of publication using Tesco and Sainsburys Value and Basics Ranges