Probably a higher calorie and nutrient content than any of her food too.That sounds like a recipe for a delicious curry.
Probably a higher calorie and nutrient content than any of her food too.That sounds like a recipe for a delicious curry.
It’s a Jack Monroe one, I already had a pineapple at homeThat sounds like a recipe for a delicious curry.
I'm about to launch into Stollen Ice cream. Wish me luck!Found some Christmas themed recipes because it is the season
Website [2013] - Have yourself a cheaper little Christmas: My £2.25 Christmas dinner on the One Show!
Brandy butter and white chocolate ice cream
Mince pie crumble
Mackerel pate with salad and bread
Guardian [2013] - Jack Monroe's budget Christmas
Website version (screenshots of the Guardian lol) - Have yourself a cheaper little Christmas: My Finnish-inspired budget Christmas dinner for The Guardian
Simple sprat starter - Lemony Sprats
Jack's Christmas ham with veg - Honey Roasted Christmas Ham
Maksalaatikko - Liver & Sultana Casserole
Joulutorttu (Christmas pinwheels) - Pinwheel Biscuits
Website [2015] - Beetroot Chocolate Loaf Cake
This one is interesting because she says that due to the "crappy bank fraud episode that still isn’t quite sorted" the best Christmas present she can offer is to cook for people. This is apparently a marvellous way to spend the week despite losing two knives of likely ~£250 value. She also admits to cooking for "a young guest ('little girl') with a severe egg allergy" with a "stinking hangover from the night before’s foray into home made cranberry and orange vodka". bleep
Website [2016]
Leftover Stollen (or Pannetone) Ice Cream
Website [2017]
Leftover Turkey Curry
Post-Party Panzanella
Boxing Day Pasties
Website [2020] - Jack Monroe’s 3 Course, Zero-Waste Christmas Dinner
Jack Monroe’s £4.34 3-Course, Zero-Waste Christmas Dinner: THE SHOPPING LIST
Prawn Cocktail With Caramelised Grapefruit
Ultimate Roast Potatoes
Parsnips & Carrots In Mandarin Glaze
Cranberry, Mandarin & Cashew Nut Stuffing Roast
Yorkshire Puddings
Free Range Roast Chicken
Big Pigs In Kingsize Blankets
Odds And Sods Gravy
Sneaky Sprouts
Mincemeat Pudding
The second opinion spoilerWhite chocolate and brandy butter ice cream
Part 2: The Verdict
For context, that's a small bowl and a teaspoon. I didn't think I was going to want to eat this by the bucketload.
It was.....ok. The texture of the ice cream itself was better than I thought it would be, although it didn't have the creaminess of a custard -based ice cream. The white chocolate was a complete waste of time and money - you can't taste delicate flavours at low temperatures, so it was just an unpleasant sensation of claggy fat in the mouth. I couldn't really taste the brandy butter - maybe the faintest aftertaste, but I don't think I'd have picked up on it if I didn't know it was in there.
Results
Ingredients - not very many, and mostly easy to find. I'm not going to mark her down for the fact that my local Morrison's inexplicably didn't have ordinary white chocolate. Brandy butter is a bit niche, but it was supposed to be a 'using up' recipe, so fair enough. Overall: a respectable 3.
Recipe - not too bad. 30 seconds was too long to microwave the brandy butter, and she should have specified stirring long enough to dissolve the sugar, and what size to chop the chocolate. Also, it didn't need anything like an hour to churn. But overall, pretty easy to follow. Another 3.
Visual appeal - Better when finished than during the process. 3 again.
Texture - badly let down by the claggy chocolate chunks. 2.
Taste - in itself, not terrible. Nondescript sweetness. But since neither of the named ingredients were really discernable, I can't give it more than a 2.
Overall - it's edible, maybe even mildly pleasant. But it's a waste of the two main ingredients. You could make a custard -based vanilla ice cream for about the same price if you didn't use the white chocolate and brandy butter and spent the money on eggs and a vanilla pod instead, and it would be so much nicer. Or you could have chucked in some brandy-soaked raisins to accentuate the brandy flavour. I will eat it again, but I'll probably drown it in espresso, affogato-style, which isn't the greatest of compliments. 2.5
Someone enjoyed it, apparently. But he's basically a dustbin with whiskers, so I wouldn't place too much credence on his verdict.
I will be making a donation to the local food bank next time I'm in town (quaintly, it doesn't accept money donations except by cheque! I looked at another local alternative, but it was Trussell Trust so.....no.)
Yes, absolutely. I have never seen a custard - based ice cream made like this. Normally you would whisk the eggs and sugar together (no need to whisk the yolks separately first), heat the cream/ milk, then pour it on to the eggs, return to the pan and cook, stirring, over a low heat until you have a custard. The way she's done it, those eggs are raw. Really hope there is no food poisoning in the Owl household this week, though as you must all be accustomed to eating raw mice and shrews I expect your constitutions will be resilient.I had a quick peruse of some other ice cream recipes (the one I use has condensed milk and cream, no egg) because I have a suspicion that you're supposed to temper and cook egg-based ice creams.
Here's the recipe from Grifty Kitchen, I know nowt about baking but can spot two huge errorsI thought I’d make the courgette and cheese bread as it’s from the shiny and new book.
There's 5 full Grifty Kitchen recipes from the Google books preview, if anyone else wants to try something hot off the pressesCOURGETTE AND CHEESE SODA BREAD (V)
Delicious when eaten soft and warm from the oven, toasted with marmalade spread thickly on top, as a chunky homage to a grilled cheese, or doused in a beaten egg and gently fried for an irreverently Irish twist on French toast.
MAKES 1 DECENT-SIZED LOAF
oil, for greasing
250ml milk
2 tbsp lemon juice, fresh or bottled
400g self-raising flour
1 1/2 level tsp bicarbonate of soda
1 large courgette or 2 small ones, finely or thickly grated according to preference
50g strong cheese: mature Cheddar, feta or Greek-style salad cheese, blue cheese all work here
Preheat the oven to 160C/fan 140C/325F/gas 3 and make sure there is a shelf at or just below the centre of it. Lightly grease a 450g loaf tin and set to one side.
Measure the milk into a jug or mug and add the lemon juice, squeezing in the juice from a lemon half or measuring in the bottled stuff. Stir to combine and stand it to one side for about 10 minutes to curdle. It will look grim, but it's doing science, so give it the respect it deserves.
Meanwhile, weigh the flour into a large mixing bowl and add the bicarbonate of soda. Mix through thoroughly. Fold the courgette and the cheese through to distribute evenly, but do not overmix, as the moisture can start to form little clumps of dough, and we don't want that just yet.
Pour the curdled milk and lemon juice into the centre of the bowl and mix well to form a very sticky dough. This doesn't need kneading, so if it's a little goopy, that's absolutely ideal.
Tip the dough into your prepared loaf tin and shake gently to distribute it into the corners. Don't worry about smoothing the top soda bread is meant to be delightfully knobbly! Pop it into the oven on the middle shelf and bake for 1 hour, or until a knife inserted in the centre comes out completely clean.
Remove the tin from the oven and allow to cool for 30 minutes, before turning out the loaf onto a wire rack to cool completely. You can leave it in the tin if you don't have a wire rack, but bear in mind that this retains some of the moisture from residual steam, and the bread will be a little softer and heavier for it. Not a bad thing, by any means.
Slice and serve warm or allow to cool com- pletely and wrap in cling film or tin foil to keep fresh.
TO KEEP: Keep tightly wrapped or in an air- tight container for 2-3 days, or slice and freeze for up to 4 months.
Thank yous dear heartI’ll do the pangratatto al pomodoro, please and thank you.
My mugs are mainly regular sized, but we’ll see how it goes.
Pour the curdled milk and lemon juice into the centre of the bowl and mix well to form a very sticky dough.
*Waves from Billingham *Hi guys
my £10 Xmas dwp payment came in, so I chose Little Sprouts, in Stockton On Tees, partly for the name and also coz I think Stockton is quite deprived
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