H’s vegan brownie with peach & Banana Ice cream

Yum…

Brownies for 6

Ingredients:

Ingredients list 1

Ingredients list 1

  • 50g baking cocoa powder – 0.50p
  • 175g soya butter – 0.56p
  • 75g sugar
  • 50g golden syrup – 0.15p
  • 30g basic oat – toasted
  • 30g self-rising flour
  • Salt
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons soya milk
  • 10g butter for the baking tin & baking paper
  • 20cm x 20cm baking tin

    Ingredients list 2

    Ingredients list 2

  • 30cm x baking paper

Cost: The cocoa cost £1.79/250g in LIDL. The soya butter costs £1.60 for 500g in any large supermarket, but often on offer at £1.00 in Sainsbury’s. The golden syrup costs £1.18/450g. If you are in a meat and dairy free household you should have most of the items listed. If not, note that they can ALL be found in all regular supermarkets. If you are not vegan, this recipe is worth a try… few people got fooled. Total cost £1.21 or £0.20 per person.

 

Method:

Heat the oven at 160°C.

Place the oats in the oven to toast until brown.

Butter & coco powder

Butter & coco powder

Prepare the baking tin by spreading the butter on the tin, then cover the inside of the tin with baking paper. Make sure to tuck the paper in every corner and sides of the tin then, spread more butter on the paper.

The butter spreaded in the bottom of the tin will allow the baking paper to seat perfectly in the tin and the butter spreaded on the paper will prevent the cake from sticking on the paper.

Brownie mix 1

Brownie mix 1

In a bowl, mix: sugar, milk, salt, golden syrup, stir to combine well and set aside.

Place 175g of butter in a heatproof bowl and melt in the microwave for 1 minute and half.

Pour the butter in a mixing bowl and sieve in the cocoa powder.

With a spatula, stir the mix until the chocolate and butter look like a well combined sleek cream as would a melted chocolate tablet.

To the now creamy chocolate mix, add the sugar, milk and golden syrup mix made earlier. Stir with the spatula to obtain once again a uniform mix.

Brownie mix 2

Brownie mix 2

Now, sieve in the flour and add the vinegar. Combine again to incorporate the flour. Once you are confident that there is no lumps of flour in the batter, add the toasted oats, stir and pour the mix in the baking tin prepared earlier with the baking paper.

Place the tin in the middle of the oven and bake for 15 minutes at 160°C.

Cooling brownie

Cooling brownie

To test that the brownie is ready after 15 minutes. Stick a knife in the middle of the cake. It should come out dry but still slightly moist. That it perfect.

If it is still wet, allow another 2-3 minutes in the oven.

Once the brownie is ready, take it out of the oven and leave on the side to cool down before serving.

Enjoy warm or cold with Ice cream or Alpro single cream.

H's Vegan Brownies

H’s Vegan Brownies

I served mine below with a Banana and peach Ice cream.

Vegan Brownie & Banana Ice cream

Vegan Brownie & Banana Ice cream

 

There you have it… A dairy free dessert.

Don’t forget to post a comment! x

Caramel Chicken

The perfect tan in a pan

The perfect tan in a pan

Serves 4 people

Ingredients:

  • 4 x 200g chicken on the bone (2 tights and 2 wings) (£2.40)
  • Thyme
  • Herbes de Provence
  • Garlic granules
  • Salt & Pepper
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 fresh tomatoes (22p)

Total spend: Bought a whole chicken of 1.350kg for £3.50 for the full menu. It works at 30p per 100g of chicken. The breasts from this same chicken were used for the broccoli salad.

The tomato was bought in the supermarket at 69p per pack of 6. So, total spent for this recipe £2.62 or 0.66p person.

For the mains (poelee & Chicken) served in this whole menu cost £5.71 or 1.43 per person

Method:

Cut out the chicken wings and thighs from the main body, rinse the chicken and make some deep scoring on all the pieces.

Scored chicken

Scored chicken

Place them in a plastic bowl with lid and season with Thyme, garlic granules, herbs de Provence, salt and pepper. Rub all the seasoning well on each chicken piece then, cover and place in the fridge for at 30 minutes to 1 hour before frying.

Dice the tomatoes and set aside.

Once the chicken has absorbed the seasoning for 30 minutes + it is time to cooking it.

In a deep pan, heat 2 tablespoons of oil and add 1 teaspoon of plain regular sugar granules.

Caramel drops made in oil

Caramel drops made in oil

Stir continuously with a wooden spatula until the sugar turns golden.

As shown the picture right. Once the right colour is obtained, Immediate and carefully lay the chicken pieces at the bottom of the pan and allow 1 minute on each side for the skin to catch a colour and crisp a little a bit.

Once all the sides have been browned and coated with caramel, add about 100ml water to the chicken with the chopped tomatoes. Stir, season, and then cover to allow the chicken to cook through for about 20 – 25 minutes.

Coating the chicken with caramel

Coating the chicken with caramel

A big part of the water will have evaporated and there will only be a bit of juice left. Switch off the heat and leave to stand for about 5-10 minutes before serving.

The meat will be moist and firm with a perfect tan without being burnt and… Despite the sugar, it will not be sweet.

There is no real need for sauce with this as the poelee is already very moist.

Serve as suggested with a poelee of vegetables or, simply steamed vegetable or just French fries.

 

Poelee of vegetables with Caramel coated chicken

Poelee of vegetables with Caramel coated chicken

Enjoy.

I hope you liked the menu. Feel free to make some suggestions and post comments. See the starters for this menu here and the dessert here.

Thank you for checking in!

 

Until next time…. somebody is bringing a Cuban dessert… on 8th August!

Apricot crumble with golden coconut

Apricot Crumble pot

Apricot Crumble pot

Serves 5

Ingredients:

Crumble ingredients

Crumble ingredients

  • 2 tins drained halved apricots (FB or 40p)
  • 8 teaspoons white sugar (kitchen cupboard)
  • 100g desiccated coconut (40p)
  • 225g ready crumble mix (FB or 40p)
  • Salt
  • Butter
  • 5 ramekins
  • Instant custard (FB or 40p)

Total spend:

On a food bank budget the only add on is the desiccated coconut. Which in LIDL cost 89p for 225g

If all the ingredients were shop bought and bearing in mind that few of the ingredients are from the kitchen cupboard, this dessert cost £1.60 for 5 or £0.32 per person.

Method:

Roasted desiccated coconut

Roasted desiccated coconut

Preheat the oven at 190°C

As the oven heats up, lay the coconut on a baking tray and roast until golden. This should take 5 to 8 minutes at 190°C. Don’t forget to stir with a spatula every minutes on 1 and half minute or so to even out the golden colour. Once the coconut is roasted, remove the tray from the oven and allow to cool down before transferring into a bowl. Set aside.

Drain the apricot set aside.

Rub a generous amount of butter in all the ramekins including base and sides. Set aside.

Sugar and coconut mix

Sugar and coconut mix

In a small bowl, mix 8 teaspoons of sugar with 3 teaspoons of the golden coconut and two small

pinches of salt. Mix well then spoon in each ramekin 2 generous teaspoons (heaps) of the mix. Once that is done, layer tightly in the ramekins 5 to 7 halved apricots. Sprinkle a pinch of roasted coconut on top of the apricot before covering everything with the crumble mix.

Place the individual crumbles in the middle of the oven for 40 minutes at 190°C. Keep an eye on

Filling the ramekins

Filling the ramekins

it as you won’t want the top o burn. Ideally, around 30 minutes into the baking, the sugar should start to brown and bubble up then make its way to the top of the crumble. The other 10 minutes will allow the sugar at the bottom of the pot to caramelize. Using clear glass ramekin will help you to see thru the changes in the pudding.

The custard used here is a custard that just needed boiling water. It wasn’t too sweet and helped to lessen the sweetness of this pudding…

Serve as suggested dusted with the remaining golden coconut and custard.

Serve as suggested with custard on the side

Serve as suggested with custard on the side

Enjoy!

This dessert is part of the Foodbank menu. See the rest of the menu here. And listen to the show from here.