Has anyone got a recipe for iced finger rolls. Helen (aged 9) has decided she wants to make some. Thanks
I bought one. I understand that they cook things more slowly at a lower heat. Is there a general rule for making, say casseroles? Do I make the kind of casserole I would normally but put it in the slow cooker all day rather than the oven for an hour or two? Do I need an actual recipe book? Mine comes with a book but there's nothing in it that I would want to cook especially or extra ingredients are needed.
If I browned some beef stewing steak and onions, then threw them in with a chopped leek, celery, pepper, mushroom, tinned toms and a stock cube - would that work? Or would I need to do something else?
I made this on Saturday when I had lots of people round, it's very quick and easy to make (although quite expensive), it can be frozen too.
The quiche dish I used measures 12ins (30cm) across by 2ins (5cm) deep, which is pretty massive, so you may well want to only do half the quantity and use a smaller dish.
Crush approximately 300g of ginger biscuits and add to sufficient melted marg to make a biscuit base.
Lighlty grease the base of the dish and pour in the mix and press firmly in.
2x 432g cans of crushed pineapple - drain off most of the juice from these (but don't dry it out)
caster sugar (I used granulated as that was all I had)
Mix these together, adding sugar to taste.
Whip 300ml till fairly stiff but not overdone and fold in
Shove on top of biscuit base and level off
If you want to be posh, then pipe more cream and add pieces of pineapple and glace cherry
I currently have on the hobs and in the oven...
shredded(ish) white cabbage boiling with a stock cube
chopped carrots boiling with a chopped red onion and herbs (this will be mash)
breaded haddock baking in the oven
I'm a pescatarian on Weight Watchers and this comes in very low on points - it's just the fish, which is 4.5 per fillet.
What's everyone else having?
I was in sudden dire need of a chocolate/sugar fix and we had nothing in the house for our pudding after tea, so I whipped up a quick batch of Idiot Biscuits. The recipe is in Miss Read's Country Cooking, and they are so called, apparently, because any idiot can make them. I haven't made them for ages and I don't know why, because they are so quick and easy.
We're having baked potatoes for tea and as the spuds were nearly done, I turned the oven down and put the biscuits in at the same time. Hopefully they will be cooked while we are eating, and I can get them out and they'll be cool enough to munch once we've eaten our main course.
4 oz butter
2 oz caster sugar
4 oz plain flour
1 tbsp cocoa powder
1/2 tsp vanilla essence
Cream the butter and sugar, then mix in the vanilla essence before stirring in the flour and cocoa.
Roll into balls and place on a baking sheet, press them down with a fork dipped in hot water.
Bake 20-30 mins, Gas mark 4
I made this for lunch today. It is *swoon*. Very substantial, very low fat and very tasty.
box cherry tomatoes, cut in quarters
half a cucumber, diced
jar black olives, drained
packet feta cheese, drained and cubed
half a red onion, finely diced
table spoon olive oil
salt and pepper
Just mix it all up in a bowl and eat with bread. NOM.
I knew my mother had a flourless cake recipe she used to make for dinner-parties years ago. She suddenly remembered it, and used it for a party the other day; I begged the recipe off her. Gluten-free, and really rather rich!
Chocolate Almond Cake. 1960s Receipt.
1\4 lb bitter chocolate
3 oz butter
3 oz caster sugar
3 oz ground almonds
3 eggs (separated)
1 tablespoon rum or brandy
1 tablespoon strong black coffee
Break chocolate and melt slowly in rum and coffee, mix well. Put it
with butter, sugar and almonds in saucepan and stir over a low heat until
blended. Remove from heat and stir in well beaten egg yolks, and fold in
stiffly beaten whites. Turn into buttered, (nowadays lined with non stick
parchment, much easier to turn out) 7 or 8 inch cake tin and cook at 290 F
for 45 minutes or slightly longer. Turn out very carefully, and smother
with whipped cream. I used mixture of cream and greek yoghurt, very good
and not so calorific. Don't forget 290F is a very cool oven!
(290 F works out at 140-150 C, or Mark 2 if you are using gas)
I have 8 very ripe bananas that need using up - too ripe for me to eat (I like them bright yellow!) - but apart from Banana Bread/Loaf I don't know what to do with them. I know the banana loaf will freeze well, but has anyone got any other ideas?