Frugal Raspberry Jam

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I picked up 3 x punnets of raspberries last night reduced from £1.98 per pack down to 40p a pack a saving of £4.74.

The result – a half litre kilner jar full to the brim of freshly made raspberry jam… the smell in the kitchen last night was amazing.

I had some on my toast this morning for breakfast and its delish..

Recipe :

454g Fresh Rasps
454g Granulated Sugar
The Juice of 1 x Lemon.

Method :

Take a heavy based pan and set it on a low heat

Empty the rasps into the pan and squish a few to get the juices going

Once they have sqished and melted a good bit, add the sugar, still on the low heat until fully dissolved.

Bring to a rolling boil and add lemon juice

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Continue cooking for about 15 mins or so and keep checking a wee bit on a plate for a set (sticky and wrinkly when you run your finger through).

Once ready decant into a sterilised warmed kilner or jam jar.

Total Cost : £2.00
Rasps £1.20
lemon £0.30
Sugar £0.50 (approx based on a bag of sugar costing £1)

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Garlic Mushrooms on Toast

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Frugal Jumbo Garlic Mushrooms on Toast.

I popped round to my local supermarket last night as I needed to pick up some cat food, and whilst I was in there I spied some Jumbo Mushrooms reduced to 5p per packet, an absolute bargin! I bought 2 packs.. so on the way home I had plans whizzing round in my head of everything I could make with them…  Garlic Mushrooms on toast…. Cream of Mushroom Soup…. and a mushroom pilaf… yumm..

So.. today I have already made lunch (above) the Cream of Mushroom soup is on the cooker bubbling away as I type this and as for the mushroom pilaf, that will be made tomorrow 🙂

For the Garlic Butter I used :

  • Lightly Salted butter softened (at room temp)
  • 2 cloves of Garlic, finely chopped
  • about a teaspoon of dried oregano
  • Mix all the above until combined well
  • Turn the mushrooms upside down and Spread the butter all over
  • Place in an ovenware dish and bake in the oven at 180 degrees C for 15 minutes
  • Place a couple of slices of bread in the toaster
  • When the mushrooms and toast are cooked, place the toast on a plate, pour the excess garlic butter from the dish all over the toast, then place a mushroom on each slice and enjoy with a cup of hot tea

Enjoy!

Gingersnaps

Yay! I actually made something different today that doesnt resemble a Muffin or a fairy cake lol…

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GINGERSNAPS!

Ingredients: ~

  • 90g / 3oz / 1/3rd Cup Unsalted Butter
  • 90g / 3oz/ 1/2 Cup Soft Brown Sugar
  • 90g/ 3oz/ 1/4 Cup Golden Syrup
  • 60g/ 2oz/ 2 tablespoons black treacle
  • 250g / 8oz / 2 cups self raising flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon mixed spice

Method :

  • Preheat oven to 180 degrees C 350 degrees F Gas 4
  • Butter 2 baking sheets (I used 2 sheets of baking paper instead)
  • Put butter, sugar, syrup and treacle into a saucepan, stir over a gentle heat until melted.
  • Cool slightly
  • Sift flour, bicarbonate of soda, ginger and spice into a bowl, make a well in the centre, then pour in the syrup mixture
  • Mix well to form a soft dough
  • Weigh dough into 15g (1/2oz) pieces, or divide into walnut sized pieces.
  • Roll pieces into smooth balls, place on baking sheets, spacing well apart, flatten each ball to form a neat round.
  • Bake in the oven for 15 minutes until very lightly browned.
  • Remove the buscuits from the oven, allow to cool for 2-3 minutes on the baking sheets, then remove to a wire rack to cool completely, as the biscuits cool they will become very crips.

Makes approx 30

Recipe courtely of “The Book of Biscuits” by Pat Alburey – ISBN 0-86101-282-8

Victoria Sponge Cake….

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Yesterday I spent a lot of time in the kitchen, our friends were coming round in the evening for a visit so I decided to try a different lasagne recipe, and it took me hours!!  It did taste delicious tho, so I will keep that one up my sleeve for future special occasions, or when I have bags of time to dipose of :-).     I also made a quick and simple  wee sponge cake, think i’ll make this one at easter too it looks pretty 🙂

If you have little kiddies they would absolutely love this… but it’s also good for us big kiddies too 😉     The above picture was the only slice left this morning, I managed to get a quick picture before my son scoffed the lot!

Here is the recipe..

  • 6oz Butter or Margarine
  • 6oz Caster Sugar
  • 6 oz Plain Flour
  • 3 Eggs
  • Dash of Vanilla Extract
  • Icing Sugar
  • Sprinkles
  • Micro Chocolate Eggs

Method:

I use my food mixer

  • Cream the butter and sugar together until pale light and fluffy
  • Add the eggs one at a time and  mix well
  • Add the flour and vanilla extract until thoroughly mixed
  • Pour the mixture into a greased/lined cake tin
  • Bake in the oven @ 170 degrees C for 20 minutes
  • Remove from Oven and allow to cool on a wire rack
  • Mix up your icing sugar and cover over the cooled cake, cover with sprinkles and scatter a few little chocolate eggs over the top.