Makes 4 x 350g tubs so cost per tub of sauce = £1.26
Equivalent cost of a 350g tub of tomato and marscapone sauce: £1.45
So it’s not massively cheaper to make it yourself BUT it is SO DELICIOUS and it’s mostly vegetables so no nasty hidden sugar and e-numbers in there.
Roughly chop the peppers and remove the seeds, roughly chop the onions into quarters, and peel the garlic. Add it all to a large roasting pan with all the tomatoes and some olive oil, salt and pepper.
Roast at around 190 degrees for about 30 mins or so until soft and roasted. Add a drizzle of balsamic, a sprinkle of sugar, the chopped basil stalks and the whole block of feta and return to the oven for another 15-20 mins.
Then carefully add the whole lot to a blender along with all the fresh basil leaves and blend until smooth.
Pour into tubs and freeze. Delicious with spaghetti and meatballs, sausage pasta or any other type of pasta. The kids love it and it’s packed with vegetables. All kinds of wins.
Well as most of you are aware by now it’s getting harder and harder to just live as costs are rising all over the place. As someone who is in a privileged position I am lucky that I can still afford my mortgage and bills (just about) and that I am not on the breadline.
However, like many people I am doing my best to cut costs as best I can and try to reduce expenditure where I can, so I thought I would share a few tips and tricks with you all.
I’ve also been baking lots of other new things. With literally nothing else to do day after day when the weather is cold and grim, I’ve been learning to bake and experimenting with other things. Continue reading →
This post is just entirely pictures of the bread I’ve been making, as I’m pretty proud of my sourdough skills these days!
Have to shout out to The Gypsy Baker Sourdough Workshop for teaching me the skills! Look them up on facebook if you are interested in learning to make your own sourdough, it was really fab. I am so glad I have learned a proper new skill in 2020, in spite of all the grim news this year, and while sourdough has definitely been a fad during lockdown, I’m happy to report that all of my loaves have been delicious and risen and generally edible! Continue reading →
One of the suggestions in my sourdough group on facebook was things to do with leftover sourdough starter (or discard). This is because sometimes when you have bulk fed your starter to make bread you have extra leftover. I’ve tried brownies (they were nice but a little weird), and then discovered these pancakes.
Ok so thanks to my amazing sourdough experiments I have put on 3kgs (might also be all the wine and cake and sweeties…) and my wonderful neighbour also got me a subscription to Olive magazine for my birthday, which is packed with amazing recipes that I just needed to try immediately!
None of this is going to help my waistline, but oh my god I do love trying new things in the kitchen, AND some of these are slow-cooker recipes which is encouraging me to use mine a bit more and also helping me manage my transition back to work as I can slow-cook dinners while working from home – all kinds of win!
I have always admired those people who can knock up a cake without needing a recipe. I’ve always known it’s something to do with ratios, but can never remember what the ratios are and how to apply them, so I always end up looking up a recipe anyway.
However, my mum taught me a really simple method which I think I probably could remember, so I thought I would write it down and share it. This is for a plain vanilla sponge cake.
I have read in the past an interesting article about the science of cake, which explained that beating the sugar and butter together first coats the individual granules of sugar with fat, and traps tiny air bubbles in with the granules, meaning that when combined with the other ingredients they retain these little bubbles, making a lighter and fluffier sponge cake. This is also why caster sugar is usually recommended for cakes instead of granulated sugar as it is smaller and finer, and therefore can trap more air. So if you can, always use caster sugar in your cakes, and always beat the butter and sugar together really well before adding the other ingredients.
Here it is:
Take 3 eggs and weigh them. Measure out the same weight of butter and sugar and self-raising flour. Take the butter (at room temp, or softened) and sugar and beat them together until light and fluffy. Gradually add in the eggs and flour bit by bit, mixing as you go. You might also want to add in a half-teaspoon of baking powder to help it rise. Add a half teaspoon (or whole teaspoon depending on your taste) of vanilla essence. And then split between 2 lined or greased cake pans, and bake at 180 for approx 15-20 mins (check on it and when a skewer comes out clean, they are done.