Nana's Fruit Loaf Cake

My Nana used to bake this if she knew we were coming to visit, and I bake it often for my family for after school snacks.  It's nice to be able to serve them something that I used to enjoy when I was their age.  This loaf cake is so quick and easy to make, filling because of added Weetabix, and delicious with a cuppa.

Nana's Fruit Loaf Cake

150g/1 cup dried fruit, I use either chopped dates or mixture of chopped dried apricots and raisins
215g/1 cup white sugar
50g butter or baking spread, melted
80g/4 Weetabix/wheat biscuit cereal, crushed finely
1 tsp baking powder
1 tsp baking soda (bicarbonate of soda)
1 tsp cinnamon/vanilla bean paste (optional)
250ml/1 cup freshly boiled water
1 large free range egg
160g/1 cup plain flour

Preheat your oven to 18-C/160C Fan/350F/Gas Mark 4.  Grease and line a loaf tin, mine was a 900g/2lb loaf tin.  

Put the first 8 ingredients into a large bowl, give it a good stir to combine, then leave for 5 minutes.  

Once the mixture has cooled slightly sift in the flour and add the beaten egg.  Stir gently to until completely incorporated.  

Pour into greased and lined loaf tin then bake for 35 - 45 minutes or until a skewer inserted in the centre comes out free from crumbs.  I usually cook the loaf for 35 minutes then check it every 5 minutes after that.  

Leave to cool in the tin for around 15 minutes before turning out on to a wire rack to cool completely.  

1 comment Basics, Cakes, Kiwi Recipes, Snack, Snacks, Vegetarian

OUR FAMILY MEAL PLAN FOR WEEK OF 15/10/18 - £68

We've a busy week this week, with a birthday on Monday and a couple of evening activities.  This means we'll need lots of easy meals, as we're all knackered leading up to Half Term.  I've once again decided to use tasty recipes I found on the Internet for our Meal Plan.  We're really enjoying looking for new recipes to try.  I'm sure I'll blog more family dinners for our Meal Plans soon, but in the meantime it's great to be able to try out recipes from elsewhere. 

Breakfasts will be porridge, it's finally going to be cold enough for it after an unseasonably warm spell of weather.  I've made a couple of batches of Healthy Berry Breakfast Muffins for particularly busy mornings.  Weekend breakfasts will be pancakes and bacon butties.

Packed lunches will be Wholemeal Savoury Swirls, accompanied by crudites, a piece of fruit and a baked treat.  Weekend lunches will be Veggie Bread Parcels and Mini Fritattas 

Dinners

Baked Not Fried Chicken with oven baked potato wedges and steamed vegetables (Birthday dinner)

Banana Peel Dhal a delicious way to use up our banana peels

Tasty Tuna Rice Croquettes with sweet potato wedges and steamed greens

One Pot Chorizo and Pepper Pasta

Traditional Boil Up using free bones from our local butcher

Cowboy Beans and Potato Bake

Cauliflower and Potato Bake with Spinach

Shopping List

42 items: £67.95

Packets and Cereals

1x   ASDA Wholewheat Spaghetti (500g)                                  45p

1x   Silver Spoon Granulated Sugar (1Kg)                                 65p

1x   Allinson Wholemeal Plain Flour (1Kg)                                 £1.00

1x   ASDA Smartprice Long Grain Rice (1Kg)                           45p

1x   ASDA Dried Red Lentils (500g)                                           £1.15

1x   Tropical Sun Popcorn (500g)                                              79p

2x   ASDA Scottish Porridge Oats (1Kg)                                    £1.78

Frozen

3x   ASDA Frozen for Freshness Mixed Vegetables (1Kg)        £2.85

1x   ASDA Scratch Cook Whole Leaf Spinach (1.3Kg)              £1.69

2x   ASDA Frozen for Freshness Berry Medley (1Kg)               £5.50

Tins, Jars and Cooking

3x   ASDA Smartprice Chopped Tomatoes in Tomato Juice (400g)    84p

1x   ASDA Smartprice Red Kidney Beans in Water (400g)        30p

1x   ASDA Sunflower Oil (1L)                                                     £1.09

1x   ASDA Pure Honey (454g)                                                   £1.25

1x   ASDA Double Concentrated Tomato Puree (200g)            37p

1x   Princes Sandwich Tuna in Spring Water (3x160g)              £2.50

1x   ASDA Cannellini Beans in Water (400g)                             42p

Dairy and Eggs

3x   ASDA British Whole Milk 6 Pints (3.41L)                             £4.44

1x   ASDA Best for Baking Cakes Spread (500g)                      81p

1x   ASDA Smartprice Low Fat Natural Yogurt (500g)               45p

1x   ASDA Free Range Mixed Weight Eggs (15)                       £2.00

1x   ASDA Smartprice Mature White Cheddar (830g)                £3.68

Fruit and Vegetables

1x   ASDA Grower's Selection British Spring Greens (500g)     62p

2x   ASDA Grower's Selection Salad Tomatoes (750g)             £2.30

20   ASDA Grower's Selection Bananas by Weight (200g)        £3.00

1x   ASDA Grower's Selection Carrots (1Kg)                             65p

1x   ASDA Grower's Selection Cauliflower Loose                      £1.00

1     ASDA Grower's Selection Butternut Squash by Weight (1.3Kg)   97.3p

4x   ASDA Grower's Selection Whole Cucumber                       £2.20

1x   ASDA Grower's Selection Sweet Potatoes (1Kg)                £1.00

2x   ASDA Grower's Selection Satsumas (600g)                       £2.00

2x   ASDA Grower's Selection Apples (1.2Kg)                           £3.30

4x   ASDA Farm Stores Pears (500g)                                        £2.36

2x   ASDA Grower's Selection Plums (750g)                             £2.98

1x   ASDA Farm Stores Lemons (4)                                           84p

1x   ASDA Farm Stores Brown Onions (1Kg)                            65p

1x   ASDA Farm Stores White Potatoes (2.5Kg)                        £1.30

1x   ASDA Grower's Selection Cooking Peppers (700g)            £1.45

Meat, Fish and Poultry

1x   ASDA Farm Stores Cooking Bacon (500g)                         57p

1x   ASDA Extra Special Chorizo Casero Sausage (225g)        £1.85

1x   ASDA Butcher's Selection Chicken Thighs (1.1Kg)            £2.20

1x   ASDA Extra Special Pork Sausages (6 per pack - 400g)    £2.25

We purchased our shopping online from Asda, via My Supermarket and the cost of our groceries was £67.95. Had we shopped elsewhere our shopping list would've cost:

£71.68 from Tesco

£80.71 from Sainsburys

£91.53 from Waitrose

£95.41 from Ocado

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book out which you can order here. 

And Katykicker has a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

3 comments Breakfast, Chicken, Dairy free, Dinners, Fish, Kiwi Recipes, Lunches, Meal Plan, Muffins, Vegan, Vegetarian

OUR FAMILY MEAL PLAN FOR WEEK OF 04/06/18 - £70

Half term is over and it's back to routine this week, kind of.  Our 11yo is off on a week long residential trip with her year group at school and it will be really strange and quiet without her here.  It's my birthday one day this week so my family have requested a kiwi classic for dinner, and of course there will be birthday cake to enjoy.

It's a fairly busy week so most of our weekday dinners are quick, and able to be eaten on the go if necessary.  We've got quite a few things on in the evenings this week, more so than usual.  I've made the savoury swirls, wholemeal rolls, tortillas and roti, and stashed them in the freezer ready to defrost when needed. 

Our back garden has plenty of fresh herbs, salad greens and rhubarb ready for us to harvest and enjoy this week.  The strawberries are almost ready to pick too, just another week and they should be just right.  I've included the salad greens and other items in the shopping list to make it easier to follow.

Meal Plan

Breakfasts will be overnight oats or granola with fruit compote and yoghurt as this is working well and nobody is tired of having it yet.  Weekend breakfasts will be pancakes one morning and homemade toasted teacakes the other.

Packed lunches will be Wholemeal Savoury Swirls with crudites, a piece or two of fruit, and a baked treat for afters.  We're off out for a shared BBQ lunch with friends on Saturday, I'll be taking a pavlova and fresh fruit salad for pudding, some salads, and plenty of supplies for mocktails/fruit punch.  Sunday we'll have homemade pizzas for lunch.

Dinners

10 minute Spicy Vegan Bean Burgers

Bacon and Egg Pie

500g puff pastry

2 spring onions, thinly sliced

6 rashers of bacon, rind removed and thinly sliced

8 free range eggs

salt and pepper to taste

Preheat your oven to 200C/180 Fan.

Roll out 2/3 of the pastry on a floured surface until large enough to line a 25cm pie dish. Line the pie dish with the pastry. Sprinkle the chopped spring onion and half of the bacon over the pastry, crack in the eggs then sprinkle over the rest of the bacon.

Roll out the remaining pastry and use it to make a lid for the pie. Trim off any excess pastry and crimp the edges to seal. Cut 3 or 4 small vents into the lid of the pie, brush with milk and bake in the oven for 30 - 40 minutes until the pastry is dark golden and crispy.  I'll be serving this with steamed mixed vegetables and garlic butter baked new potatoes.

Sweet Potato and Kale Flatbreads

3 large sweet potatoes, cut into 2cm dice

400g tin chickpeas, drained
1 bunch kale or spinach, chopped with stems removed

1 Tblsp oil

1 tsp cumin seeds

2 large onions, finely diced

3 cloves garlic, minced

1 Tblsp ginger, finely grated

1 tsp turmeric

1 tsp ground coriander

1 tsp chilli powder (optional)

To serve:
flatbreads/roti
hummus or herbed yoghurt

Put a frying pan over a medium heat and add the oil. Once the oil is hot, add the cumin seeds and let them sizzle for 10 - 20 seconds before adding the diced onion. Let the onion cook for a couple of minutes stirring occasionally.

In a small bowl, mix the garlic, ginger, turmeric, coriander and chilli powder with 1 tablespoon of boiling water mixing until combined. Tip the spice mixture into the onions and cook, stirring, until fragrant.

Add the sweet potato chunks and chickpeas, stir them around so they are coated with the onions and spices. Add 250ml/1 cup of boiling water. Cover the pan and cook for around 10 minutes, stirring occasionally until the sweet potatoes are tender. Add more water if the mixture looks too dry. The final mixture should be a little moist but not wet. Once the sweet potatoes are tender add the kale and cook until wilted.

Serve in flatbreads or roti with chopped fresh coriander and a drizzle of yoghurt. I usually serve some steamed mixed vegetables on the side.

Fish Tacos

1 onion, finely diced

2 courgettes, finely diced

2 peppers, any colour will do

300g frozen mixed vegetables, defrosted

1 tsp minced garlic

1 tsp ground cumin

2 Tblsp finely chopped fresh parsley

1 or 2 Tblsp lemon or lime juice

1 Tblsp oil olive oil

500g skinless, boneless firm white fish fillets

To serve:

Homemade or store bought tortilla wraps

Homemade or store bought salsa

Homemade or store bought guacamole

Lettuce, shredded

Preheat your oven to 190°C/375°F/170°C Fan/Gas Mark 5 and cook the fish fillets from frozen for 20-25 minutes until cooked through. In a bowl combine the onion, courgette, peppers, mixed vegetables, garlic, cumin, parsley and a tablespoon or two of lemon/lime juice. 

Put a frying pan over a medium heat and add the vegetables mixture. Cook, stirring continuously, until the vegetables have softened. Once cooked, take of the heat and leave to cool slightly. 

Once the fish and vegetables are cooked, flake some fish on to each tortilla, followed by a serving of the vegetable mixture. Add salsa, and whatever other condiments you like. Roll up then serve.

Hot Dogs with Coleslaw 

1 Tblsp oil

2 onions, sliced into rings«

6 good quality pork sausages

1 beetroot, grated

2 carrots, grated

1 apple, grated

½ cabbage, shredded

¼ cup mayonnaise

½ cup natural yoghurt

To serve:

6 wholemeal bread rolls

sweet potato wedges

Preheat your oven to 200°C/400°F/Fan 180°C/Gas Mark 6 and put the sausages into a baking dish or onto a foil lined oven tray. Cook for 25-30 minutesor until cooked through. 

Put a frying pan over a medium heat then add the oil and onions. Cook for around 15 minutes until the onions are very soft and caramelised. In a large bowl, mix the grated beetroot, carrots, apple and cabbage. Mix the yoghurt and mayonnaise together then stir through the salad until well coated.


Quesadillas

1 Tblsp oil

1 onions, finely diced

1 pepper, finely diced

3 garlic cloves, minced

2 courgettes, grated

300g frozen mixed vegetables

1 can chilli beans

12 tortillas

2 cups mature cheddar cheese, grated

Heat oil in a large frying pan over a medium heat and add the onions and pepper, cook until the vegetables start to soften.  Add the grated courgette and cook for another 5 minutes.  Stir through the chilli beans and mixed vegetables.  Cook for a further 5 minutes then remove from the heat and allow to cool slightly. 

To make the quesadillas, heat another large frying pan over a medium heat.  Put a tortilla in the frying pan and spread a few spoonfuls of the bean mixture over it then sprinkle on some cheese.  Top with another tortilla.  Cook for a few minutes then turn over and cook the other side for a few minutes more.  Remove the tortilla from the pan when it's crisp and the cheese has melted.  Repeat with the remaining tortillas, bean mixture and cheese.  Cut the quesadillas into wedges before serving.  We'll be having ours with dressed salad greens and shredded cabbage.

Chicken, Roast Vegetable and Lentil Salad

2 large sweet potatoes, peeled and cut into small cubes

1 onion, cut into wedges

2 beetroot, cut into small cubes

1 Tblsp oil, divided

600g chicken thigh or breast strips, I used cook from frozen pack

2 cloves garlic, minced

2 Tblsp paprika

1 Tblsp dried mixed herbs

1 can lentils, drained

500g frozen mixed vegetables, defrosted

Heat oven to 180ºC.  Toss the sweet potato, onion and beetroot with a tablespoon of oil and season with salt and pepper and put into a large ovenproof dish or onto a lined baking tray.  Mix together a tablespoon of oil with the crushed garlic, paprika and dried mixed herbs.  Rub this mixture all over the chicken strips until coated then put onto a lined baking tray.

Bake the vegetables and chicken for around 20–30 minutes until thoroughly cooked.  Remove from the oven and leave to cool slightly.  Put the defrosted mixed vegetables into boiling water for around 5 minutes, drain well.  Mix the cooked vegetables, drained lentils and mixed vegetables together.  Drizzle over some lemon juice or balsamic vinegar then top with the cooked chicken. 

Shopping List

46 items: £69.44

Frozen

3x   ASDA Smartprice Mixed Vegetables (1Kg)                             £2.46

1x   ASDA Frozen for Freshness Berry Medley (1Kg)                     £2.75

1x   ASDA Cook from Frozen Chicken Breast Strips (600g)            £2.50

1x   ASDA White Fish Fillets (540g)                                              £2.50

Tins, Jars and Cooking

2x   ASDA Smartprice Red Kidney Beans in Water (400g)              60p

1x   ASDA Vegetable Oil (1L)                                                        £1.09

1x   ASDA Smartprice Mayonnaise (500g)                                     41p

1x   ASDA Chick Peas in Water (400g)                                         33p

1x   Merchant Gourmet Ready to Eat Puy Lentils (250g)                £2.00

1x   ASDA Black Beans in Water (400g)                                        65p

1x   ASDA Chilli Beans in Chilli Sauce (390g)                                65p

Dairy and Eggs

2x   ASDA Semi Skimmed Milk 6 Pints (3.41L)                              £2.96

5x   ASDA Smartprice Low Fat Natural Yogurt (500g)                    £2.25

1x   ASDA Free Range Mixed Weight Eggs (15)                            £2.00

1x   ASDA Butter - Unsalted (250g)                                               £1.45

1x   ASDA Mature Cheddar Cheese - Light (750g)                         £3.65

Packets and Cereals

1x   Silver Spoon Granulated Sugar (1Kg)                                     64p

1x   ASDA Strong White Bread Flour (1.5Kg)                                 69p

1x   ASDA Wholemeal Bread Flour (1.5Kg)                                    69p

1x   KTC Lemon Juice (250ml)                                                      40p

2x   ASDA Scottish Porridge Oats (1Kg)                                       £1.78

1x   ASDA Ready to Roll Puff Pastry (500g)                                  £1.00

Fruit and Vegetables

1x   ASDA Grower's Selection Unwashed Sliced Curly Kale (200g) 65p

1x   ASDA Grower's Selection Baby Potatoes (1Kg)                       80p

2x   ASDA Grower's Selection Salad Tomatoes (750g)                   £2.30

25   ASDA Grower's Selection Bananas                                         £2.70

19   ASDA Grower's Selection Royal Gala Apples                          £4.56

1x   ASDA Grower's Selection Carrots (1Kg)                                 50p

5x   ASDA Grower's Selection Whole Cucumber                            £2.50

1x   ASDA Grower's Selection Iceberg Lettuce                              50p

1x   ASDA Grower's Selection Celery                                            55p

2x   ASDA Grower's Selection Courgettes (3)                                £2.40

1x   ASDA Grower's Selection Garlic (3)                                        55p

1x   ASDA Grower's Selection Spring Onions                                55p

1x   ASDA Grower's Selection Beetroot Bunched (500g)                £1.60

2x   ASDA Grower's Selection Sweet Potatoes (1Kg)                     £2.00

1x   ASDA Grower's Selection Ginger (125g)                                 50p

2x   ASDA Grower's Selection Satsumas (600g)                            £2.00

4x   ASDA Farm Stores Pears (500g)                                            £3.20

1x   ASDA Farm Stores Brown Onions (1Kg)                                 55p

1x   ASDA Farm Stores Round Lettuce                                          40p

2x   ASDA Farm Stores Mixed Peppers (3)                                    £1.98

1x   ASDA Grower's Selection Ripen at Home Avacodos (4)           £1.60

1     ASDA Grower's Selection White Cabbage                               78p

Meat, Fish and Poultry

1x   ASDA Farm Stores Cooking Bacon (500g)                              57p

1x   ASDA Extra Special Pork Sausages (6 per pack - 400g)         £2.25

Prices and special offers reflect those of the online grocery website My Supermarket, and are correct as of 3rd June 2018. Prices may vary in different in-store locations.

We purchased our groceries online via Asda on My Supermarket, spending £69.44, had we chosen to shop elsewhere our items would've cost:

£79.66 from Tesco

£80.12 from Sainsbury's

£88.52 from Waitrose

£89.73 from Ocado

My lovely blogging buddy Ciara from My Fussy Eater has created a fab Meal Planning Facebook Group so we can inspire each other. She also has a book, I have a copy and it is fab. You can order a copy for yourself here. 

And Katykicker, and Naomi from The Organised Life Project have a Meal Planning Linky full of fabulous Meal Planning posts with lots of tasty ideas.

4 comments Breakfast, Chicken, Dinners, Fish, Kiwi Recipes, Lunches, Meal Plan, Meatfree Monday, Salad, Vegan, Vegetarian

4 Ingredient Peanut Butter and Chocolate Chip Cookies

These are SO quick and easy to make! Gluten free and dairy free, perfect for picnics or a snack after a play session at the park.  My children love these and can whip up a batch themselves, which is great school holiday entertainment with the added bonus of a delicious elevenses or afternoon tea treat.  

Peanut Butter 30p

Free range egg 17p

Caster Sugar 10p

Plain Chocolate 15p

Cost of batch of 24 cookies = 72p 

Each delicious cookie costs 3p to make, excluding energy costs.

Peanut Butter and Chocolate Chip Cookies

1 cup peanut butter

3/4 cup caster sugar

1 large free range egg, beaten

3/4 cup chocolate chips, or chocolate bar chopped into small chunks 

Beat the peanut butter and sugar together in a bowl. Mix in the beaten egg thoroughly, then mix in the chocolate chips. The mixture will be quite stiff. I usually use my hand held electric mixer.

Roll tablespoonfuls into balls and put on a baking tray lined with non-stick baking paper. Flatten firmly with a floured fork.

Bake at 180C for 15-18 minutes until the biscuits are cooked and lightly browned. Transfer to a cooling rack to cool completely then store in an airtight container.

Leave a Comment Basics, Biscuits, Dairy free, Gluten-free, Kiwi Recipes, Party, Snack, Snacks, Vegetarian

WW2 Rations Family Meal Plan - Week 2

So far we're doing well with the WW2 Rations Challenge, apart from really missing bananas, peppers, melons, mangoes and avocados.  There are so many delicious seasonal fruit and vegetables available at the moment that doing without imported items isn't too much of a hardship.  I imagine that living on WW2 Rations and seasonal produce over the winter would be considerably more difficult and challenging without the Summer bounty we are able to enjoy.

I must confess I cheated and enjoyed a Chocolate Fondant Pudding with Vanilla Icecream last night.  A 12hr night shift followed by little sleep with 8yo needing an emergency dental appointment meant a pudding treat was much needed and very much enjoyed.

Back on the wagon today though!  Breakfasts will be Weetabix with apple and rhubarb compote and milk or toast with jam.  Packed lunches are ham sandwiches with crudites, fresh fruit salad, and a small baked treat - scones with jam are a favourite at the moment along with Tea Loaf.  Bubs and I will have soup/cooked vegetables and a scrambled egg each.  Weekend lunches will be twice baked potatoes, using some of our cheese ration and some of the bacon ration, and Mini Frittatas using bacon, eggs and cheese from our ration.

After school snacks are Flapjacks or Anzac Biscuits, fresh fruit and a large glass of milk.

I've sourced some beef and pork bones and some chicken frames from a local butcher so will make good use of them this week.  

Our Rations

Or ration allocation is based on a family with 1 adult, 1 nursing mother, 3 children over 5yrs and 1 child under 5 years. I researched several sources to try and find an accurate ration allocation, please do politely correct me if my values are wrong so I can amend them for next week. I've calculated that our rationed food for the week should be as follows:

16 litres milk

460g cheese 

460g bacon/ham 

330g butter 

330g cooking fat 

330g margarine 

1350g sugar 

460g jam 

450g sweets 

100g tea 

Approximately 350g of minced beef or meat of an equivalent value £8.40 for 6 people 

15 eggs 

3 eggs as dried egg powder

We are also allocated points for extra rations and have decided to use our 36 points as follows:

Rolled Oats 1kg = 8 points 

Sultanas 1kg = 16 points

Rice 500g = 8 points 

Green Lentils 500g = 2 points

Red Lentils 500g = 2 points

Thankfully coffee wasn't rationed, hurrah! Neither were fruit, vegetables and fresh fish. Bread, honey and flour weren't rationed either. I am also allowed orange juice as a nursing mother so will have one glass (330ml) per day.

Dinners

Pork Bones, Watercress and Doughboys

Red Lentil Bolognese with Baked Potatoes and Steamed Greens - using fresh tomatoes instead of tinned.

12 Muffin Tin Chicken Tarts - using the meat from the chicken frames and using half vegetable shortening and half butter in the pastry.

Toad in the Hole using sausages which weren't on ration, served new potatoes and lots of steamed seasonal vegetables

Simmered Mince using our meat ration which will be turned into Cottage Pie, Mince on Toast and Mince and Lentil Hotpot 

The beef bones and chicken frames have made a delicious stocks and will be used for soup, with cooked lentils, for lunch for me and to cook vegetables in for bubs lunches, served with bread and fresh fruit salad.  

Puddings will be Rice Pudding and fresh fruit or fruit compote.

1 comment Biscuits, Budgeting Tips, Dinners, Kiwi Recipes, Meal Plan, Meatfree Monday, Pork, Puddings, Rice, Snacks, Vegetarian

Pancake Day - Savoury and Sweet Treats

I am so glad that Pancake Day falls in the Half Term holidays for us this year.  Making them on a normal morning whilst trying to get everyone organised and ready for school can be very challenging indeed.  We're having a relaxed breakfast this morning.  I've make Scotch Pancakes aka Pikelets and laid out a variety of toppings so my family can create their own custom pancakes.

Scotch Pancakes aka Pikelets

This is my Nan's recipe for Pikelets that I grew up with. Sometimes I add some grated apple and a little cinnamon or some mashed banana for a change. My kids love them as a school holiday treat or occasional after school snack. They're really easy to make and ridiculously cheap too when you're feeding a crowd.

150g plain flour 

1 tsp baking powder 

2 Tblsp sugar 

1 large free range egg 

120ml milk 

1 Tblsp melted butter 

Put a large frying pan over a moderate heat and melt a little butter in to grease the pan.  Sift flour into a mixing bowl and add sugar. Mix together egg and milk and mix into dry ingredients. Add melted butter. Add 2 tablespoons of mixture to the heated greased pan. Cook for approximately 2 minutes on medium heat, until bubbles appear on the surface of the pikelet. Turn over pikelet and cook until other side is golden.

Quick and Easy Crepes

For savoury crepes leave out the sugar.  You can treat crepes like tortillas and fill them with savoury fillings for a fab lunch or light dinner option.  For a sweet treat we normally have lemon juice and a sprinkling of sugar or grate some chocolate over the crepes.  

Makes 8 - 10 crepes

150g flour 

2 free range eggs 

20g melted butter

20g sugar 

300ml milk 

30g dark chocolate 

Melted butter to grease the pan

Put the flour and sugar into a bowl, stir to mix. Make a well in the centre. Use a whisk to mix together 2 eggs, 300ml milk and 20g melted butter together.

Pour the milk mixture into the flour and sugar then whilsk, gradually mixing in the flour until you have a smooth and well combined mixture. Cover and leave to chill in the fridge for half an hour. 

Heat an 18-20cm frying pan over a medium heat. Lightly grease with a little butter. Pour 60ml crepe batter into the middle of the pan then swirl the pan around so the mixture spreads out and coats the base of the pan. Cook for 2 - 3 minutes or until the crepe turns golden and the edges look cooked. Carefully turn the crepe over and cook for a further 30 - 60 seconds. Transfer to a plate and repeat until all the batter has been used.

Here's some more inspiration from my fellow Food Bloggers:

Pancake Day recipes from Fab Food for All
Chocolate Chip & Raisin Scotch Pancakes from Tinned Tomatoes
Bacon Pancakes from Kavey Eats
Pancake Pizzas or Green Pancakes & Ham from Fuss Free Flavours
or head over to Jen’s Food for 14 Fabulous Pancake Recipes 

9 comments Basics, Breakfast, Kiwi Recipes, Lunches, Puddings, Snacks, Vegetarian

Chocolate Hedgehog Slice - Two Ways

There are no hedgehogs in this slice, nor were any harmed it the making of it.  I was asked by a friend on Facebook if I would blog a recipe for this deliciously easy no bake slice so I whipped up a couple of batches.  I remember making variations on these slices as a child with my Mum and Nan.  They are great for cake stalls and last minute 'bring a plate' functions.

Some recipes use egg, some don't, both of mine don't as I prefer making these slices without using egg.  One recipe uses condensed milk and the other just melted chocolate, butter and golden syrup. The slices are very versatile, you can add coconut, dried fruit or vary the biscuits used.  If you use glace cherries be sure to give them a good rinse to get the sugary syrup off and make sure they are dry before you mix them into the slice.  

Chocolate Hedgehog Slice - Version 1

100g butter
100g plain/dark chocolate
395g condensed milk
30g cocoa powder

a dollop of vanilla bean paste or 1 tsp vanilla extract
250g plain biscuits (rich tea or shortbread work well)

Melt the butter, chocolate and condensed milk together in a saucepan over a low heat until a smooth mixture forms.  Remove from the heat and stir in the cocoa powder and vanilla until completely combined.  Put the biscuits in a bag or bowl and crush with a rolling pin so you end up with some larger pieces and some crumbs.

Pour the chocolate mixture into the crushed biscuits and stir until evenly coated.  Tip the mixture into a lined Swiss Roll tin, press into an even layer and level the surface.  Put in the fridge for 1 to 2 hours or until set.

Should you wish to ice the slice, melt 200g plain chocolate and 50g butter over a low heat for a few minutes until melted and combined.  Spread this mixture over the cold slice and smooth the top.  Put back into the fridge until the icing has set.

Chocolate Hedgehog Slice - Version 2

250g plain/dark chocolate
125g butter
60ml/4 Tblsp golden syrup
200g shortbread or other plain biscuits crushed into pieces
120g raisins

Put the dark chocolate, butter and golden syrup into a saucepan over a low heat.  Melt together, stirring often, until a smooth mixture forms.  Stir in the biscuits and raisins then tip into a Swiss Roll tin lined with baking paper.  Put in the fridge until set.  

Should you want to add even more chocolate once the slice has set, melt 150g milk chocolate, pour over the cold slice then return to the fridge until the topping has set.  Cut into serving sized pieces. Store in an airtight container in the fridge.

12 comments Basics, Biscuits, Cakes, Kiwi Recipes, Party, Snacks

Ginger Weetabix Slice

It's the time of year when I get a little homesick so bake treats I used to have when I was younger and my favourite dishes from NZ.  My 13yo decided she wanted to do some baking yesterday afternoon so I suggested a Ginger Slice, we added Weetabix for extra crunch and to fool us into thinking it was slightly healthier than it is.

Ginger Weetabix Slice 

Base:

250g soft butter

110g light soft brown sugar

2 tsp ground ginger

2 weetabix, crushed

300g self raising flour

Preheat your oven to 180C/160C Fan.  Line a 23cm square cake tin with a liner or non-stick baking paper. 

Either by hand or in a mixer, beat the butter and sugar together until pale and fluffy.  Add the ground ginger, crushed weetabix and flour.  Mix together until the mixture resembles biscuit dough.  Tip the mixture into your prepared tin and press down to line the bottom of the tin.  Make sure it is fairly level.  Bake for 15-20 minutes until golden.

Icing:

100g butter

3 or 4 Tblsp golden syrup

3 tsps ground ginger

400g icing sugar

We love a thick layer of icing on our slice but if you would prefer a thinner layer just halve the icing recipe.  Whilst the base is baking, melt together the butter, golden syrup and ground ginger in a small pan over a low heat.  Once combined remove from the heat and stir in the icing sugar.  As soon as the base is cooked, pour the icing over it whilst it is still warm.  Smooth the icing and then put the iced slice into the fridge for  30 – 60 minutes before cutting in to portions and serving.

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Kiwi Style Iced Buns

My husband used to make the pilgrimage to our local bakery in NZ once a week for a whipped cream filled iced bun.  He begged and nagged asked me to bake some.  I hadn't baked these treats in a while so I decided to brighten up a rather cold and stormy Saturday by baking them.  

The buns are a sweet bread dough, baked then iced with strawberry flavoured icing, cut in half and filled with freshly whipped cream.  This recipe bakes 10 buns, they won't last long once they are ready to eat.

Kiwi Style Iced Buns

450g strong white bread flour
25g softened butter
25g caster sugar
1 tsp salt
1 tsp instant yeast
300ml lukewarm milk, I used semi-skimmed
100g raisins or sultanas (optional)

Icing
350g icing sugar
1 Tblsp warm water, approximately
a couple of drops of strawberry flavouring and pink food colouring

Put the flour into a large bowl, or the bowl of a stand mixer.  Rub the butter into the flour until the mixture resembles breadcrumbs.  Stir through the sugar, salt and yeast.  Add the warmed milk and mix until a soft dough forms.  Knead in a stand mixer for 5 - 7 minutes or turn out onto a work surface and knead for 10 minutes or until the dough is smooth and elastic.

Knead in the raisins/sultanas, if using, then divide the dough into 10 equal portions.  Shape each portion of dough into a 15cm sausage shape.  Put the dough shapes onto a greased and lined baking tray to prove until doubled in size.  This took about an hour in a warm room.

Preheat your oven to 220C/Gas Mark 7.  Once the rolls have proved bake them for 10 - 12 minutes.  Transfer to a wire rack to cool completely, drape a clean tea towel over the rolls which will keep the tops soft.

Once the rolls are cool make the icing.  Put the icing sugar into a bowl and gradually add enough hot water to make a fairly stiff icing paste.  Spoon the icing over the top of each bun and leave to set.  Once the icing has set cut the rolls almost in half and fill with freshly whipped cream.  Serve immediately.

12 comments Bread, Kiwi Recipes, Snacks