All posts tagged: peach

White Chocolate & Peach Traybake, 27p [A Girl Called Jack]

A lovely man called Rhys, who follows me on Twitter, told me last week that he made this recipe for a woman he was courting in a bid to try to impress her, and reader, she married him! I was tempted to ask if they had it for their wedding cake… I’ve made it with a tin of fruit cocktail in place of the peaches before – a riot of colour and an inevitable scramble for the piece with the cherry in – but i’m yet to make it for Mrs J! Serves 8 at 27p 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. All prices correct at the time of printing and are subject to change. 240g baking block or butter, plus a little extra to grease the cake tin, 55p 200g sugar, 14p (69p/kg) 3 eggs, 45p (89p/6 free range) …

Black Bean Tarkari, 38p [Cooking On A Bootstrap]

This recipe was, in part, inspired by a tarkari dish on the menu of my local Nepalese takeaway, Yak and Yeti. I had moved back to Southend from the dizzy heights of the busy big City, finished lugging several car-boots of boxes up two flights of stairs, and before I knew it, it was late and I was hungry. Rather than locate the box with the kitchen equipment in, I picked up a pile of the take-away menus that litter the hallways of a vacant home, and rifled through. Yak and Yeti caught my eye, if only for the name, and a curiosity about Nepalese cuisine. I made it myself some months later, substituting their chicken with my own tin of black beans, and it was a triumph. The original recipe uses mango, but mine uses tinned peaches, as they are cheaper. For the real deal, sling a sliced mango in, too, but I’ve had both and they are equally splendid. SERVES 3 from 38p each . This post is not sponsored; I provide links …

Red Lentil & Mandarin Curry, 26p [Tin Can Cook]

The first time I stayed at my girlfriends house, all she had in the cupboard was Diet Coke, tinned mandarins and a sticky patch of something ominous that was possibly once soy sauce. Her hob hadn’t worked in over 2 years, and she stubbornly warned me not to try to change her. Undeterred, over the course of the last 10 months, I subtly snuck in the odd ingredient to make microwaveable meals from, a couple of spices to pep up salad dressings, and a jar of ginger-garlic paste ‘just in case’. Turmeric and black pepper made it over the threshold as a cold remedy, and a tin of tomatoes for an emergency gazpacho that never materialised. I frequently joke with her that she keeps me grounded and my recipes where they are meant to be, conjured from dust and thin air and a couple of tins of nothing. Last week, alone while she was out on a jolly, and armed with a YouTube video, a dogbone wrench, a phillips screwdriver and a mission, I fixed …

Pumble, 20p

This cheeky little number is a cross between a pie and a crumble, a hot sweet pile of stewed fruits beneath a crumbly puff pastry topping. I admit to approaching my pies with borderline religious fervour; that is, in order to qualify as a pie, it must have a base and walls and a lid. This does not meet my high pie standards, but it is undeniably adorable in itself, and so the Pumble was born. You can use any kind of fruit here – I have made both an apple and a banoffee version – and am dreaming of a zesty tinned peach and mandarin version with a smattering of lime juice, too. The Pumble is a simple first recipe for children, too, who may be curious about helping in the kitchen. Serves 4-6 from 20p each. Prices at Asda and checked online at time of writing. 500g pears (tinned or fresh), 70p (70p/500g mixed size, Farm Stores at Asda) 2 tbsp sugar, 1p (64p/1kg, Silver Spoon at Asda) 1/2 tsp cinnamon or mixed …