All posts tagged: easy snack

Home made Pop T*rts, 10p [A Year In 120 Recipes]

As a child I loved Pop-Tarts™, those saccharine toaster pastries thick with white icing and multi-coloured sprinkles that, when eaten greedily from the toaster, would scald your tongue with red-hot jam. I decided to see if I could make my own version from scratch, pastry and all, and here they are. They’re not an everyday breakfast but they’re definitely a why-the-heck-not breakfast! Makes 8 at 10p each. This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase. All prices correct at the time of printing and are subject to change. 100g unsalted butter or substitute, plus extra for greasing, 22p 200g plain flour, plus extra for the worktop, 7p (45p/1.5kg) 6 tablespoons cold water 6–8 tablespoons jam, 10p (28p/454g) 6 tablespoons icing sugar, approx. 50g, 10p (£1/500g) sprinkles, 30p (£1/50g) Preheat the oven to 180°C/350°F/gas 4. First, make the pastry. Either melt the butter in …

Thrupenny PBJ Cookies, 3p [A Girl Called Jack]

This afternoon one of my readers got in touch via Twitter to ask me how to make these cookies vegan, for a friend. This is one of my favourite recipes for a rainy-day activity with my small boy, and as the weather draws in around us and we will be looking for more baking days than beach days, it seemed as good a time as any to convert it for my vegan friends. If you don’t have self raising flour kicking about, just use plain flour and add 1 level teaspoon of baking powder instead. To make these gluten free, replace the flour with any gluten free flour blend, or ground almonds. This recipe first appeared in ‘A Girl Called Jack’. Makes 12 cookies at under 3p each (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links or purchase any ingredients.) 50g sunflower spread or other dairy-free butter …

Spinach, Lentil & Lemon Soup, 34p [Cook For Syria]

This easy, comforting spinach and lentil soup was inspired by a recipe in Saha, by Greg and Lucy Malouf. I made it a few times as a quick late-night supper, before I lost the notebook with the details in one of my many house moves. For a long while, as a single mum on benefits, I all but lived out of a pile of boxes as I ran from rent arrears to damp and mould to a single mattress on a floor in a shared house, and a lot of pieces of paper – and nerve endings – got lost along the way. Here’s what I remember of it, in happier times these days, with a few blanks filled in. Homely, comforting and filling, it can also be made with tinned lentils and frozen spinach for the ultimate easy, inexpensive lunch or dinner. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if …

Dollar Pancakes, 6p [A Year In 120 Recipes]

In case you ever find yourself wanting pancakes, but not having any eggs in the house (or bananas, or chia seeds, or flax seeds, or vegan egg replacer), here’s a cheeky cheaty recipe – because some things are just too good to keep to yourself. Serves 4-6, depending on appetite, from 6p each 150g plain flour, 7p  (65p/1.5kg, Sainsburys Basics) 2 tbsp cornflour, 5p (£1.30/500g, Sainsburys) 1 tsp baking powder, 4p (90p/100g, Sainsburys) A pinch of salt (optional), <1p (45p/750g, Sainsburys Basics) 2 tbsp sugar, 1p (80p/1kg, Sainsburys) 150ml milk (I use soy for vegan pancakes), 14p (90p/1 litre, Sainsburys) 2 tbsp water 2 tbsp oil, 3p (£3/3 litres vegetable or sunflower oil, Sainsburys) Weigh the flour and measure the cornflour into a large mixing bowl, add the baking powder, salt (if using) and sugar, and mix well to evenly distribute throughout the mixture. Make a well in the middle of the dry ingredients (a rough hole, nothing too precise or technical) and pour in most of the milk and water, and the butter or …

Tomatoey Baba Ghanoush, 30p [A Girl Called Jack]

Baba Ghanoush is a popular Middle Eastern dish, often served as a dip with flatbreads or pitta. I sometimes add cooked chickpeas to mine for a simple, flavoursome supper, or toss it through pasta with fresh mint for an easy lunch. I highly recommend cooking the aubergines over an open flame for a deep, smoky intensity – I hold mine over a medium gas hob with a pair of barbecue tongs and my sleeves rolled up – although charring under the grill is nearly as good. For the accompanying toasted pittas, slice pitta breads through the middle then cut into triangles, brush with a little oil and pop under the grill for 4 to 5 minutes until crispy. This recipe first appeared in my cookbook, A Girl Called Jack. (This post is not sponsored; I provide links to the ingredients that I use so you can see how I calculate my recipe costs, and I may earn a small commission if you click the links and make a purchase.) Serves 4 as a snack at …