The Sandbucket

frugal, homemade and fun

Cinnamon-Sugar Apple Cake

I have to make this, looks amazing

Simply Made Kitchen and Crafts

I have to admit, there is nothing healthy about this delicious cake but I sure love the ease at which this recipe falls together and it’s not difficult to make a healthier version, if you’re so inclined.

One can easily substitute the white flour for a mix of whole wheat or oat flour, cutting the sugar really wouldn’t be a problem for the integrity of the end product, and substituting the sugary topping for a honey glaze or adding a sprinkle of whole oats would certainly satisfy most.

I found three golden apples at the bottom of the produce drawer this morning. Usually I bake on Saturday mornings, but I was out of town yesterday reading to a group of young children, as we were promoting the importance of literacy and introducing young parents to some really great children’s books.

So… Today is my baking day. I am crafting…

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Strawberry and banana smoothie

I am going to try this, simple and looks refreshing. My mouth is watering already. I have only made a smoothie once and it was a disaster lol 😁

Cooking Without Limits

smoothie

Welcome spring! I was waiting for you for a long time. This is one of my favorite smoothie, because has strawberries. Love them. Great taste, very healthy, smooth drink.

Ingredients:

– 1 banana

– 1 cup strawberries

– 100 ml water (rice milk, soya milk)

– mint leaves for decoration

Directions:

Place the strawberries and banana in the blender in this order. Process until smooth and then add the water. Leave it for 1 or 2 hours and then serve it. Decorate it with mint leaves.Enjoy!

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Easy Vegetable Spring Roll Recipe

Easy Vegetable Spring Roll Recipe

I decided to have a go at making my own veg spring rolls this weekend, it seemed like a cheap alternative to take out and an interesting recipe to try.  I cheated and used store bought filo pastry :c)  Still it was a little more fiddly than I expected.

The pastry instructions said to let sit at room temp for 20 minutes, however this was not long enough and I had a little pastry mishap, I ended up with a 4 spring rolls and a few samosa shaped veg spring rolls.

Despite how frustrated and disappointed I was the pastry did not go perfectly, they tasted lovely and were a big hit.  I will definitely be making again and if I use store bought filo will let sit at room temp for longer than 20 minutes!

These were very easy to roll (once I had painstakingly separated my filo pastry sheets!).

Ingredients – makes 4 spring rolls

50g Carrot, Grated
50g Bean Sprouts
50 Mushroom, sliced
1 Spring Onion, Sliced
¼ Red Pepper, sliced
1 Tbs Soy Sauce
8 x 23cm/9 inch Squares Filo pastry (mine came in 6 sheets that just needed cut in half to make squares)
Vegetable Oil for Greasing

The How

Pre heat oven to 220c

Mix carrot, bean sprouts, spring onion, pepper and soy sauce together in a bowl

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Veg Spring Roll Mix

Lay a piece of pastry on the work surface and brush with oil, cover with another piece of pastry and brush with oil.

Spoon filling on to corner of pastry nearest you, fold this corner towards the centre and tuck under the filling.  Fold the two outside corners in towards the middle so that it looks like the envelope. Brush with oil and then roll up so it looks like a sausage.

Repeat with the rest of pastry and filling.

Bake in oven for 15-20 minutes, until golden brown and crispy.

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Veg Spring Roll

Enjoy

These were lovely and despite the challenges everyone enjoyed them. 

You could try brushing with sesame oil instead.
Replacing the mushrooms with cannellini beans.
Using Sweet & Sour sauce instead of Soy sauce.

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Chocolate Molten Lava Cake – Valentine’s Day

I have to try this. I prefer baking to cooking and love chocolate, this looks 😋

alifemoment

Chocolate Molten Lava Cake

Hello everyone, hope you had a nice week and managed to stay warm during these bitter cold days. I have struggled a lot with this weather especially while waiting for the bus to go to work. Anyway, it is soon going to be Valentine’s day (which is a perfect excuse to celebrate) and I was trying to find the perfect dessert to cook for that special day. I don’t know about you but for me Valentine’s day is all about chocolate. So this year I thought I will prepare the delicious and very simple Chocolate Molten Lava Cake. There is something about this dessert that I really like, maybe the molten lava chocolate oozing from the yummy cake, the fact that you can prepare it in literally 15 minutes and have a perfect result or the fact that you can add whatever extra flavour to make the chocolate lava even…

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Yummy Apple and Berries Flapjack Recipe

A few months ago when winter started I decided to buy porridge oats with an idea to being healthy, I really don’t like porridge.  I now have a big tub of porridge oats and have been looking for ways to use them up before the BB date.

I made my porridge oat cookies which were a big hit and after a quick google search I found a great recipe for flap jacks on the Sainsbury’s site, a quick scan in the cupboards and I had everything I needed, added bonus was I would finally get around to using the mixed frozen berries in my freezer (that I bought with the porridge oats when I decided I was going to make smoothies as well as porridge, never happened).

Ingredients

150g Butter (cubed) or Marge
75g Demerara Sugar
120g Golden Syrup or Maple Syrup
300g Porridge Oats
50g Apple, finely chopped
100g Berries

The How

Preheat oven to 180c (fan assisted 160c)

Grease and line a tray (square, rectangle or circle – what ever you have – approx. 20cm)

Place butter/marge, sugar and syrup in a large saucepan and melt over a low heat

Stir oats and apple into the mixture

Scoop mixture into the tray, scatter berries over the top and then push into the mixture

Bake for 25 minutes until golden brown

Remove from oven and cut into squares whilst warm, leave to cool then remove from tray

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Apple & Berries flapjack 2

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Apple & Berries flapjack 2

Enjoy

Really easy to make, I was surprised, until I saw the recipe I had never considered making flapjacks – I think I just assumed that it would be hard or fiddly.  The great thins is it uses the unwanted porridge oats and frozen berries you have sitting in the cupboard/freezer – I defrosted my berries before adding them to the mixture.

These were a favourite too, everyone loved them, even my fussy 3 year old.

You could try adding choc chunks and sultanas or any other types of fruit.  I think I might try choc chunks and mashed banana next time.

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Biscotti Pudding Recipe

Hello,

A few days ago I shared ben’s kitchen Joyce’s Madeira Cake, I finally got around to (attempting lol) to make this on Wednesday night.  I didn’t have a ring tin so made in a round cake tin, I didn’t have enough milk so substituted some orange juice, thinking it would give it a more orange flavour and that could only be a good thing right?

Anyway, as always my cake rose a little high in the middle, but I don’t mind that.  Although I really need to look up why that keeps happening :c)  It looked fab, smelled amazing.  I had a little disaster with my royal icing, I added too much water then run out of icing sugar so it was a little runny.  Still it may not have looked great but I could live with that.

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So once cooled down I cut a slice and was disappointed :c(  It tasted blah, the only way to describe it.  It was moist but it was flavourless.  I was gutted as I had been really looking forward to it, I will attempt it again though.

Anyway, not wanting to throw the whole cake out, I went to google and hunted for someway to salvage or create something else with it.  It seems the most common thing to do with left over or dry cake is to make it into crumbs and then use it in a recipe.

I found a great recipe for biscotti Pudding on italianrecipe4living.com and new I just had to try it.

Ingredients

6 Cups Cubed Ciabatta
3 Cups Cake Crumbs
6 Cups Milk
4 Large Eggs
1 Cup Sugar
¾ Cup Sultanas
4 oz Dark Chocolate (62-72% Cocoa) chopped
2 Tbs Almond Flakes
Icing Sugar for dusting (I forgot to dust, it was 10pm at night lol)

The How

In a large bowl (I had to use two as my bowl wasn’t big enough) combine the bread, cake crumbs and milk.

Leave to stand for 1 hour

Place rack in centre of oven and preheat to 190c

Beat together eggs and sugar

Stir egg mixture, sultanas  and chocolate into the soaked bread

Grease a tray (approx. 13x9x2)

Spread the mixture into the tray, scatter almonds over the top

Bake for 1 hour.
Leave to cool and then sprinkle icing sugar over the top.

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Enjoy

Top Tips

Other things you can make with your cake crumbs are truffles (I have crumbs left so am going to make over the weekend) or cake pops.  I am going to try cake pops another time, I need to get some sticks for them.

If you want more crunch to your pudding substitute the cake crumbs for crumbed biscuit (biscotti or digestives, something like that).

I think you could use challah bread instead too.

I have some frozen berries and am going to try adding these to it instead of the sultanas – I burnt some rolls last night so am going to cube them and make another one of these, yes it was that good!

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White Chocolate & Strawberry Scones..

More scones to make, will be a busy weekend 🙂

The Greedy Foodie

This is a quick one guys. Just to deal with the stress of exams. Oh my my! baking is such an addiction! ?Ingredients
2 cups plain flour
1/3 cup semolina
2 tbsp butter
1/3 cup granulated sugar
1/2 tsp salt
1 n 1/2 tbsp strawberry jam (any jam will do)
1/2 cup Buttermilk
4-5 strawberries ? roughly chopped
3 tbsp white chocolate chips or chopped
1 tsp baking powder
1/2 tsp baking soda
1 tbsp chopped mint (optional)

Method
1. Soak semolina in buttermilk and baking soda. Keep aside for 10 mins.

2. Beat butter and sugar till a bit fluffy. Add jam and beat again.

3. Throw in the rest of the ingredients and knead a soft dough with the buttermilk mixture. Don’t work it too much. (the dough should be real soft)

4. On a floured surface roll the dough, about 2 cm thick. Cut into desired shapes.

5…

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Challah Bread Pudding Recipe

Hello,

Here is the bread pudding recipe I made with my left over Challah bread.  I soaked this over night in the fridge but you don’t have to.

Everyone says it’s the best bread pudding they have had, moist and lovely but not as stodgy as over bread puddings, I am guessing this is down to using Challah bread.

This can be frozen once cooked and cooled down, it’s a small recipe making approx. 10-12 small square slices.  I had to use a round tin as it was all I had but I would bake in a small square cake tin next time.

Ingredients

1/3 Challah Bread (approx. 300g) Cubed 1 inch
300ml Milk
1 Large Egg – Beaten
125g Sultanas or Raisins
60g Butter or Marge melted
1.5 Tbs Brown Sugar
1 tsp Mixed Spice
Some Demerara sugar to sprinkle on top

The How

Put your cubed challah bread in a large bowl and pour over milk, leave to soak for 10 minutes

Add beaten egg, sultanas, sugar, melted butter and mixed spice to the bread and use hands to squish and mix together

Cover with lid or plastic wrap and store in fridge over night (if you want you can skip this step)

Spoon into a tray (round or square), sprinkle demarara sugar (about 1 tsp) and cook in a preheated oven at 180c for 1 hour

Let cool, then remove from tray and cool on a wire rack

Cut into squares and store in a tin for up to 3 days

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Bread Pudding

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Bread Pudding cut

Enjoy

Top Tips

You could replace the mixed spice with cinnamon and add 1 apple cut into small squares and half the sultanas

Serve warm with ice cream or custard

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Delicious Savoury Bread Pudding Recipe

Hello,

So I was looking ways to use up my loaf of Challah bread as I hadn’t made got around to making th French toast for Sunday’s breakfast.  I came across a recipe for a bread casserole and a recipe for a savoury bread pudding and this is an amalgamation of the two.

We had it for dinner last night and it was amazing, everyone demolished it.  This would make a great breakfast, lunch or dinner and can be eaten hot or cold.

You need to prepare this the day before and leave overnight covered in the fridge but it’s so easy to make and well worth the wait.

I couldn’t fit a whole loaf in my dish but turns out you really don’t need a whole loaf, so the third (300g approx.) loaf I had left I made a sweet bread pudding, will put up the recipe shortly, that was amazing too.

Ingredients

2/3 Challah loaf cut into 1 inch cubes (approx. you want a nice layer on the bottom of your tray)
8 eggs
2 ½ Cups Semi Skimmed Milk
1 tsp Mustard
3 tsp salt
1 ½ Cups Grated Cheese
450g Sausage Meat
1 onion – chopped

The How

Fry your sausage meat till no longer pink, approx. 10 minutes

Spread your cubed bread out on the bottom of the tray

Whisk eggs, milk, mustard and salt together in a large bowl, add cheese and mix well

Once sausage meat done spread out on top of bread in tray, fry the onion in the same oil until clear approx. 5 minutes

Spread onion over the bread and sausage meat

Pour over your egg mixture and cover with lid or cling film, leave in the fridge over night.

To cook, pre-heat the oven to 180c and place on middle shelf for 45-60 minutes, the top will go very brown but the middle will be lovely and moist.

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Savoury Bread Pudding

Serve warm and enjoy.

Top Tips

This will keep in the fridge for 2-3 days.

Can be eaten hot or cold, tasted delicious either way.
Add anything you want into it, try a veggie one with peppers, mushroom and onions.  Just fry the veg in a little oil for 2-3 minutes and then add to bread before pouring over egg mixture.

With the leftover third of bread try making my bread pudding recipe, just make it up whilst making the savoury pudding and cook straight away or leave in fridge over night and cook next day.

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Roasted Garlic Parmesan Cauliflower – http://cookingwithawallflower.com/2015/01/26/roasted-garlic-parmesan-cauliflower/

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