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Here is a healthy vegetarian lunch idea. Homemade hummus.
I have doubled up here but here is the recipe I normally use and the rough costs:1 tin of chickpeas (aldi do nice big ones) 33p
Juice of a lemon 17p
2 crushed cloves of glarlic 4p
2 tablespoons of olive oil 4p
1 tablespoon of tahini (optional) 12p
Sprinkling of paprika (optional)
Salt to taste
Total 70pThat does about 4 decent portions at about 18p each
I serve it with a warm pitta bread (7p each)
So 25p per servingI boil my tinned chickpeas for an extra 5 minutes to get them really soft and then let them cool before draining. Then blend everything up together and drizzle a bit of olive oil on top with a few whole chickpeas and a sprinkling of paprika to garnish.
Quick, cheap and easy! Old school cornflake tart!
Shortcrust pastry, spoon full of butter, sugar, golden syrup, jam frosties.
Line a tin with the pastry, blind bake for 10mins, melt the butter with the sugar and syrup (I didn’t measure anything just guessed amounts) and once melted add the frosties and mix together
Melt a spoon full of jam and once the pastry is part baked remove from the oven and glaze with the jam (thicker layer on the bottom) then add the frosties and return to the oven for for further 10mins!Tastes just like the old school desert if served with custard
Angel
Tip for you – Dont boil the chickpeas – it becomes far too smooth !!
Infact if you have to use tinned chickpeas – freeze half of them and then put them in the blender you will have a proper hummous (the original uses proper uncooked beans soaked ovrnight!)
You should try falafel – mmmmm
Got to agree with MM on this one.
I always use dry chickpeas (soaked for at least 10/12 hrs) and also make my own tahini with sesame seeds and oil, instead of using the ready made one.
Besides that, the recipe is identical to Angel Babe’s.
Tinned food contains BPA ( the sort that’s lined in vinyl) , which is a health hazard …and cans that aren’t lined are just as bad.
So think again when using tinned food.
Glass is the way to go as far as processed food is concerned.
Angel Tip for you – Dont boil the chickpeas – it becomes far too smooth !! Infact if you have to use tinned chickpeas – freeze half of them and then put them in the blender you will have a proper hummous (the original uses proper uncooked beans soaked ovrnight!) You should try falafel – mmmmm
ty for the tip Mal
Creme Egg Cheesecake Recipe with Cadbury’s Chocolate
ngredients- 280g Digestive Chocolate Biscuits
- 140g Butter (Unsalted), melted
- 560ml Double cream, lightly whipped until it forms soft peaks
- 140g Icing Sugar, sifted
- 2 x 280g Tubs of Philadelphia Cream Cheese (Full fat)
- Juice of half a lemon
- 275g Mini Cadbury’s Creme Eggs (about 3 small bags)
- 3 or 4 Full size Creme Eggs to decorate
- 60g Milk Chocolate
- 120g White Chocolate
- Yellow Food Colouring (see my notes above)
Instructions- Crush the biscuits until they look like lumpy sand.
- Mix with the melted butter and press into your 7″ tin.
- Unwrap the mini Creme Eggs and chop them each into quarters.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice and chopped mini Creme Eggs. Fold in gently until fully combined.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Chill for 3 hours or even better, over night.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Melt your milk chocolate in a glass bowl over a pan of boiling water and allow to cool very slightly before drizzling over the cake in zigzags.
- Melt your white chocolate in the same way, drizzle half of it onto the cheesecake.
- Colour the white chocolate that is left with a tiny amount of food colour. Add more until you reach a yellow you’re happy with, then drizzle this over too.
- (You can prep all of the chocolates, pop them into piping bags and drizzle alternately if you prefer.)
- Cut your large Creme Eggs in half and use to decorate the top of the cheesecake.
peanut brittleDirections- Butter a rimmed baking sheet; set aside. Stir together sugar, 1/2 cup water, and the salt in a medium saucepan. Cook over high heat, without stirring, until sugar begins to melt and turn golden, about 3 minutes. …
- Remove pan from heat. Stir in peanuts. Immediately pour peanut mixture onto buttered baking sheet.
- leave to cool down the place in fridge to set
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This reply was modified 7 years, 8 months ago by
AngelBabe.
homemade paneer, (cheese) milk cost 80p, and lemon juice pence so yes its cheaper to make than buy.
in a large pan heat a 4 pinter of milk till its bubbling but not mad boiling, stir so it doesnt burn, then take off heat and add 5 to 6 tablespoons of lemon juice, stir in and you will see the curds start to separate if not add more lemon juice, put lid on and leave for 10 mins so the curds n whey separate fully, then pour into a colander lined with cheesecloth/muslin and let the whey drain, you can save whey to use in smoothies etc, let it drain for 5 mins, then squeeze and excess whey out… add salt and shape still in muslin, twist each end of muslin and put on plate, with a plate on top and a couple of tins.. leave for 30 mins, then put in fridge, the longer you leave the firmer it will be… I wrap is baking paper../
you can add garlic, pepper etc to this before pressing…
this cheese can be added to curries, or fried etcHere is a healthy vegetarian lunch idea. Homemade hummus. I have doubled up here but here is the recipe I normally use and the rough costs: 1 tin of chickpeas (aldi do nice big ones) 33p Juice of a lemon 17p 2 crushed cloves of glarlic 4p 2 tablespoons of olive oil 4p 1 tablespoon of tahini (optional) 12p Sprinkling of paprika (optional) Salt to taste Total 70p
That does about 4 decent portions at about 18p each I serve it with a warm pitta bread (7p each) So 25p per serving I boil my tinned chickpeas for an extra 5 minutes to get them really soft and then let them cool before draining. Then blend everything up together and drizzle a bit of olive oil on top with a few whole chickpeas and a sprinkling of paprika to garnish.I’ve made this loads of times but always get loads of tahini over and never know what to do with it before the run out date !
Here is a healthy vegetarian lunch idea. Homemade hummus. I have doubled up here but here is the recipe I normally use and the rough costs: 1 tin of chickpeas (aldi do nice big ones) 33p Juice of a lemon 17p 2 crushed cloves of glarlic 4p 2 tablespoons of olive oil 4p 1 tablespoon of tahini (optional) 12p Sprinkling of paprika (optional) Salt to taste Total 70p
That does about 4 decent portions at about 18p each I serve it with a warm pitta bread (7p each) So 25p per serving I boil my tinned chickpeas for an extra 5 minutes to get them really soft and then let them cool before draining. Then blend everything up together and drizzle a bit of olive oil on top with a few whole chickpeas and a sprinkling of paprika to garnish.I’ve made this loads of times but always get loads of tahini over and never know what to do with it before the run out date !
Make your own tahini (as I do) , just enough for the recipe.
100 gr sesame seeds
3/4 tablespoons of oil ( you can use any oil )
Pinch of salt
Toast the seeds in a non stick pan for a a few minutes, stirring constantly.
Grind in a blender (one with small blades).
When fully ground, add the oil.
This will keep for a week in the fridge.
The above is enough for 250 gr dry uncooked chickpeas.
If you’re using the cooked, tinned sort, reduce the seeds about 30%
250 gr tinned chickpeas + 70 gr sesame seeds + 2/3 tablespoons oil.
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