All posts tagged: Plain flour

Perfect Yorkshire Puddings, 8p [A Year In 120 Recipes]

The trick to making perfect Yorkshire puddings is to get the fat really hot before you spoon in the batter. Then, once they’re in, resist the urge to open the oven door or you risk ending up with flaccid puds, and that’s just a tragedy.   Makes 6 in muffin tins or 1 large tin to divide between you! From 8p 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. 2 tablespoons oil, 3p (£1.10/1l) 125g flour, 4p (45p/1.5kg) a pinch of salt (27p/750g) 1⁄2 teaspoon dried mixed herbs (optional), 2p 2 eggs, 30p (89p/6 free range) 150ml milk, 8p (55p/1l)   First preheat your oven to 200°C/400°F/gas 6. Drop a little oil into the bottom of each muffin tin, or the whole lot into a large tin, and stick …

Ultimate Lasagne, 35p [from ‘Veganish’]

This beautiful lasagne barely needs an introduction, as when I posted it on my Instagram, it received rapturous demands for the recipe. Good things come to those who wait, and here it is. Making lasagne from scratch is always a bit of a fanny, so I have deliberately made this recipe enormous so you can freeze it in portions for a quick ready meal, to make all of the work involved worthwhile by rewarding yourself with days where you won’t have to cook. Simply portion it into foil containers with those cardboard lids (around 8 for £1 from most supermarkets and factory outlet type stores, and reusable dozens of times if you wash them carefully) and pop into the freezer for a lazy day. For those of you who don’t have wine kicking about the place or don’t want to slosh it into your dinner, simply add stock or extra tomatoes in place of it. I have opted not to put cheese on mine, but you can if you want – for my vegan readers, …

Carrot, Cumin & Kidney Bean Burgers, 9p [A Girl Called Jack]

This burger is where the media storm began, and dubbed ‘the 9p burger’ because of the low cost of the ingredients used to make it, it’s one of my most popular recipes. A can of value range red kidney beans is a cheap but excellent source of protein and I built a lot of my early cooking around it, and they became a firm staple in my household. I triple the recipe to make a batch of them, and freeze them in patties to whip out at a moment’s notice and fry on a low heat. I like mine best in a pitta bread (22p for 6) and a dollop of mango chutney or mayo… (I’m currently trialling a partnership program with the budget supermarkets that I shop in for my recipes. If you click the links in the recipes I may earn a small commission, but don’t just click for the sake of it as they’re wise to that! As ever, I don’t promote anything I don’t genuinely use and love myself, but if …

Cinnamon Biscoff Donuts, 14p

  I very rarely advocate the use of specialist equipment in my recipes, even less so something that was purchased in a flight of fancy in an evening of late night internet browsing, but dear reader, I can assure you that you won’t regret this one. My Small Boy and I have recently acquired a terrible midweek habit of popping into the shop near the train station on the way home from school to kill a little time, and emerging with a bag of donuts. Like all good traditions, I’m not sure how or when it started, but ‘the weekly donut’ is now a part of my parenting style, and try as I might, I cannot bring myself to discontinue it. And so, for want of some self control or an ounce of discipline, I have made it my mission to make our own, on a flight of fancy that I will start with standard donuts and work my way back to healthier ones once I’ve mastered them. So here we are; me standing in …

Easter Egg Brownies, 22p

I probably come across as a slightly miserly parent here – and I absolutely am not one – but I detest the cheap sugar orgy this time of year. Yes, children should absolutely have treats. My son has plenty of treats. But we’d barely finished the Christmas chocolate this year when the Easter eggs started to turn up, despite me beseeching well-meaning family and friends that we really do get enough. One, in my books, is plenty enough. And so, over the years, I have declared the Saturday after Easter Sunday as some kind of Easter Chocolate Amnesty, whereby we all pool whatever is left to be squirrelled away in the sweetie tin (which comes out on Sundays after dinner), and baked into something for the household to share. I know I sound strict, but I was raised by fairly strict parents, and sometimes I open my mouth and one of them just pops out. At 31 years old, I have never needed a single filling in my teeth, and have narrowly avoided any dental …

Marmite on Marmite tast, home made bread recipe by Jack Monroe in partnership with Marmite

Marmite Bread, 8p

I love Marmite on toast as a simple, quick and healthy breakfast, but my mischievous mind is always stretching possibilities and pondering, and for a while I had been wondering whether I could make Marmite *in* toast instead. This recipe is not for the faint hearted – I use a LOT of the sticky black stuff, so you may wish to temper it slightly – but it has quickly won a place in the heart of my kitchen; for breakfast, spread with butter or peanut butter, or dunked into tomato soup, or with a little cheese melted on top… Makes 1 decent sized loaf to serve 8 from 8p 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. 50g Marmite, 40p (£2/250g) 400ml warm water 500g plain flour, 15p (45p/1.5kg) 2 …

Peanut Butter & Jam Crumble, 21p [Cooking On A Bootstrap]

I am near fanatical about peanut butter and jam – or peanut butter and jelly, for my readers across the pond. I have previously made these extremely popular PBJ cookies (vegan version here), PBJ microwave brownies for BBC Good Food, a PBJ semifreddo ice cream for a Small Boy and a PBJ pie with peanut butter hand-kneaded into the pastry, stuffed with thick, unctuous strawberry jam. My latest homage to my favourite marriage of flavours is this – the PBJ crumble I served at a lunch for 10 yesterday – met with a chorus of rapture as I placed it on the table (readers who are old enough – or young enough – to have seen the original Toy Story film, it was like offering it to a crowd of small green aliens…) It went down a treat with all ten of us, even the unenthusiastic crumble hater and the one who insisted she didn’t like peanut butter – and four of us had generous seconds (and six were mildly disappointed). It can be made …

Twice-As-Nice Meatballs, 51p [A Year In 120 Recipes]

To make these go further on a budget, I add mashed beans to the mix to pad them out, hence the name ‘twice as nice meatballs’, because it makes double the amount!. If you don’t have hordes to feed or freezer space for spares, you can leave them out, but leftover meatballs can be tossed into a stew or kept in the fridge for a few days, so don’t be afraid to make a pile of them! Take a leaf out of the books of traditional Italian meatballs, and tip some chopped tomatoes into the pan to heat through for a few minutes at the end. You could then serve this atop a pile of spaghetti, if the fancy takes you. Vegan and vegetarian readers; this recipe was first published in A Girl Called Jack in 2014. I’m working on a vegan equivalent, but in the meantime, my Not Meatballs are right here waiting for you! Makes approximately 24, from 51p/serving. (This post is not sponsored; I provide links to the ingredients that I use …

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 …

Jam Tarts [A Girl Called Jack]

Jam tarts are one of those simple, delicious things that I remember consuming in droves in my childhood, but not so much as an adult. I always have flour in the cupboard and jam in the fridge, and this makes for a lovely rainy-day activity for small children to help with. Of course, you can cheat with jam tarts and buy some ready to roll shortcrust pastry, but where’s the fun in that? Fill them with any jam you like, or lemon curd, or to feed my peanut-butter-and-jam obsession, I work a little peanut butter into the pastry mixture and fill with smooth strawberry jam… Makes about 6 tarts, depending on the size of your cookie cutter (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 butter, or 25g butter and 25g lard, plus extra to grease the muffin tray 120g plain flour, …

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 …

Double Chocolate Guinness Brownies, 12p [Cooking On A Bootstrap]

Firstly, for the budget-conscious among you raising eyebrows at the use of a bottle of the authentic black stuff in a batch of brownies, fear not, for this recipe makes 24 of the little tinkers and uses a little over half a can at that, so you could stretch to 40ish from a single can if you’ve a crowd to feed. If that doesn’t satisfy you, well, most supermarkets sell an own-brand value range can of bitter at around £ 1 for 4 x 440ml cans. But I created this on the eve of both my birthday and St Patrick’s Day, so it had to be the real thing. I’m fussy about very little when it comes to ingredients in cooking, but Guinness makes my non-negotiable list, and I hope that you, dear readers, will note my half-Irish blood and birthday on St Paddy’s Day and gently forgive me. I first came across the idea of Guinness in cooking from the wonderful Nigella, in her book Kitchen, one of my go-to reads for comfort food …

Carrot Fritters, 23p [A Year In 120 Recipes]

I love a fritter, especially as a cheeky, sneaky way to make veggies fun for the kids. What better than something that small hands can pick up and dip into a sauce, then cram into little mouths? Frying veg with cheese isn’t an every-night-of-the-week option, but it’s certainly an enjoyable way to do your vegetables. I make a simple zingy lemon and yoghurt dip for the small ones, and stir cumin into mine as an afterthought. Serves 4, from 23p 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. 4 large carrots, 17p (43p/1kg) 1 onion, 5p (54p/1kg) 1 egg, 15p (89p/6 medium free range) 2 rounded tablespoons flour, 1p (45p/1.5kg) 50g hard, strong cheese, 47p (£1.88/200g) salt and pepper oil for frying, 6p (£1.10/1l) First grate the carrots. Then, …

Mushroom Mac ‘n’ Cheese, 42p [from ‘Veganish’]

This is one of my favourite comfort meals, quick to assemble, using ingredients that I generally have kicking about the house, and can just be slung in the oven and forgotten about, left to slowly pull itself together in a haze of blissful creamy soft salty rich glorious goodness. I’ve just polished off my second bowl of it, and frankly, it’s too good not to share with you all, so here it is. It’s easy to make it vegan – replace the hard strong cheese and mozzarella with Violife or something similar, and the milk with coconut or almond or soya milk, depending on what you prefer. It’s easy to throw together, and the reward of a deep bowl of melting goodness far outweighs the minimal effort involved in making it. I consider this an essential part of my repertoire these days, and barely a week goes by without it. It freezes beautifully, too, so do double the recipe and sling some of it to one side for a lazy day. Serves three people, or …

Slow Cooker Bread, 2p

I have been asked for this recipe incessantly on my social media since I started to make it a few days ago, so I made time today to sit down and type it up for my lovely, loyal readers. I hope you enjoy it – I am really loving my slow cooker adventures so far! Many of you have asked me if there is a slow cooker book in the pipeline; I am busy finalising Tin Can Cook at the moment and have started writing the Vegan one, but I always have my feelers out for what my next project is going to be, so if a slow cooker book would be of interest, do leave a comment below and let me know! Each compartment of my triple slow cooker is 1.3l, so to make matters simple, and after a little trial and error, I worked out that the optimum amount of flour to make a really good bread in it, is 260g. I started at 350g, and upon seeing how splendidly it rose, reduced …