cheap, Chicken

Chicken, Leek and Mushroom Pie- (84p per portion)

My grandparents who I was very close to always used to say, waste not want not. They both experienced the shortage of food, under the war and also the shortage of other necessities in those years. My grandad especially hated food waste, he remembered the depression and people queuing for food. My grandma was more off a practical cook instead of an experimental cook. She often cooked the same things. But what she cooked, she cooked really well, especially her biscuits. 

However, it never occurred to me how much the things my grandparents used to say to me as a child has actually stuck with me. I hate waste, I hate throwing good food out. Also, I use my nose and my eyes to judge whether food is still ok to eat. I think a lot of people have become way too reliant on the best before and use by date. I rarely stick to that, except when it comes to mussels and other sea food like that. But only because I once became really ill eating sea food that was well out off date, a friend cooked it for me… and ohh we were sick…

It’s a good thing I’m not too bothered about the dates, as I now tend to pop to my local shop in the evenings. Often, I pick up amazing offers at either 7pm when it’s 75% off the price and 9pm where its 90% of the price or 10p each item. The Other day I picked up lots of reduced Chicken… Drumsticks and whole chickens for 10p each!! I made a roast chicken not long ago for friends, I kept the carcasses and stripped off any meat we didn’t eat. I also stripped some meat of drumsticks that we didn’t get through. I have been keeping it all in the freezer.

This week Flipper has been poorly with tonsillitis and double-sided ear-infection and as he was relaxing, I spend all of Tuesday cooking, he loves being around whilst I cook. I made a lovely chicken soup on the carcasses and with the leftover meat (see my previous blog) and I made this chicken pie containing reduced mushrooms, leek, bacon and the leftover chicken together with a bit of the soup to make a yummy filling. I also had puff pastry, just the basic ready-made stuff from the super market. That’s one thing I can’t be bothered to make from scratch I must admit.

Blip really enjoyed the food, Flipper tried it, but with his hurting throat and ears he really wasn’t too interested. Luckily, he finally seems to be recovering.

I served the pie with green trees (broccoli) and yellow tree trunks (baby corns) which I had found reduced as well. Blip won’t eat them if I call it broccoli and baby corns. We also had potatoes on the side.

Chicken Pie

Serves 4 – 6 people

Ingredients

1 packet puff pastry
Leftover meat from chicken (approximately 400g)
1 leek
4 rashers of streaky bacon (or cooking bacon)
250 g closed cup mushrooms
1 garlic clove, grated
½ teaspoon nutmeg
250ml chicken stock (or leftover soup)
100 g cream cheese
100 g Greek yoghurt
1tbsp plain flour
Salt and pepper
1 tbsp oil 

Method:

  1. Take the puff pastry out of the fridge and leave out for about 10 to 15 minutes before using. Clean the leeks thoroughly then cut them into 1 cm discs, set aside. 
  2. Clean and quarter the mushrooms and put aside. 
  3. Make sure the chicken is made into small pieces and all deboned. 
  4. Chop the bacon into small squares. 
  5.  Now line the pie tray with 2/3 of the puff pastry, reserving the rest for the lid, ( I use a non stick tray so its not necessary to grease it first).  Place thelined  pie tray in the fridge until it needs using. 
  6. If cooking the pie straight away, turn the oven on now to 180C (fan oven) or 200C traditional oven. 
  7. Add the oil to a frying pan and fry the bacon on a medium heat until crispy and then set the bacon aside. 
  8.   In the fat from the bacon add the mushrooms, garlic, leeks and saute until the leeks has softened. Then add the chicken and stir.
  9. Now add in the yoghurt, cream cheese, nutmeg and 200 ml of chicken stock mix it well and leave to simmer for about 5 minutes. 
  10. Whilst the mixture is simmering, add the flour to the remainder of the chicken stock and mix it until it forms a paste. 
  11. Now add the flour mixture to the filling, mix and simmer for another 1-2 minutes, the mixture should have thickened up. Taste the mixture and season accordingly with salt and pepper.
  12. Add the filling to the Pie tray and place the remaining pastry on top so it forms a lid. You can decorate it with any of cut pastry if you wish. Ensure you make 1 or 2 holes in the pastry so steam can escape. 
  13. Place in the warm oven and bake for about 20 minutes or until the pastry is nice golden and flaky. 
  14. Serve with vegetables of your choice and potato bits.

 

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Bon Appetite as my grandad would have said.

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

 

–      This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.


Puff pastry £1.30
Chicken £1.50
Leek (£1.50/3)x1 =50p
Bacon (£1.25/14)x4 = 36p
Mushrooms (95p/300g)x250g=80p
Garlic clove 3p
Nutmeg 2p
Chicken stock (or leftover soup) (50p/10)x1 =5p
Cream cheese (49p/200g)x100g = 25p
Greek yoghurt (85p/500g)x100g =17p
Plain flour (45p/1500g)x 10g = 3p
Salt and pepper 2p
Oil (£3.50/5000ml)x15ml =1p

 Total cost £5.04  – Per Portion (£5.04/6)= 84p

 

 

cheap, Chicken, Meats, Soup

Waste Not Want Not – Chicken Soup – (94p per portion)

When I was about 9, my parents got divorced. The best thing they ever did in my opinion. They are as different as the sun and the moon and neither me or my brother have ever had any doubt that it was the best thing, they did for us. However, it brought a lot off changes into our lives. Some of them were good changes, however, it also brought its challenges with them.

I had to stay with my mum whilst my brother stayed with my dad. My brother is 4 years older than me. We were very close and still are very close, even when we don’t see each other that often.  I was only allowed to see my dad every other weekend and it was hard, as I had always been very close to my dad. Anyone who knows us, says there is no doubt I’m his daughter. Both with looks and the ways we are. I got a lot of positive traits from my dad.

One of the things I really enjoyed when I used to visit my dad and brother in the weekends, was the food he used to cook for us. My dad is a really good cook, he loves cooking and puts a lot of care into it.  Whereabout my mums cooking is rather horrendous (sorry mum) and more, let’s put this in a pot and cook it as quickly as possible. My mum’s food is either really plain or very hot and unbalanced.  There are only one or two meals she really cooks to perfection.

One of the things my dad often cooked for us was soup, not always chicken soup but often and ohh my days how I loved it! To this day when I visit my dad in Denmark, I always ask him if he can make me soup. He normally does it as he knows it makes me very happy!

I have recreated the recipe he used, however, changed it slightly as I wanted to make it from leftover chicken from Sunday roast, instead of from a whole chicken.  It almost tastes the same, but it will never be as delicious as the one my dad makes. Even if I use his recipe, it’s just not quite right.

Also, I haven’t made the traditional Danish meatballs and flour balls (melboller) we normally add to the soup back in Denmark, mainly as I still haven’t mastered the technique and they therefor don’t taste quite right.

The good thing is, that if you got enough leftover chicken meat and about 250ml soup you can turn all of this into a gorgeous chicken pie. If you are planning to make a pie, then you need about an extra 400g of chicken and 250 ml of soup.

Blip enjoyed the soup, Flipper didn’t but then he does have tonsillitis and an ear infection.

I served the soup as a starter before the chicken pie and I also have had it a few more times since.

I added a bit of pasta in for the kids, however, you can leave this out if you wish.  I would recommend Anellini or Filini pasta, as they take very little time to heat up. You would only need a small handful of this.

The soup freezes perfectly as well

Chicken soup

Serves

At least,  4 as a main course.

Ingredients

For the soup:

1 carcase
1 onion
2 Carrots
1 leek (green and white part)
1 thumb sized piece of fresh ginger
2 celery sticks
2 whole garlic cloves.
2 litters of water
Salt and pepper

Filling for the soup:

400 g chicken
2 leeks
2 carrots
50g Anellini or Filini Pasta (optional)
Salt and pepper

Method:

  1. Clean the leek and chop into 1 cm discs, also cut the carrots into 1 cm pieces, cut the onion into quarters, unpeel the garlic and slice the ginger into 5 match sticks.
  2. Add the carcase to the pot, and all the vegetables for the soup, (remember to reserve the vegetables that are for the filling of the soup). Now add the 2 litters of water and a teaspoon of salt and pepper. Put the lid on and gentle boil the soup for 1 hour and 15 minutes.
  3. If any white forms on the soup whilst simmering, gently remove with a spoon and continue to cook. You may have to do this several times during the cooking time. This ensures that the soup stay nice and clear.
  4. Now prepare the filling for the soup, ensuring the leftover chicken is cut into bite size pieces, peel the carrot and cut into 1 cm round disks. Also ensure to clean the leeks thoroughly and cut into 1 cm disks.
  5. After the 1hour and 15 minutes is up, sieve the soup and discard all the vegetables and the carcase of the chicken.
  6. Place the now clear soup back on the stove, season with salt and pepper and add all the filling for the soup. Including the pasta if you are planning to use it. Let it simmer for another 15 minutes or until the carrots are nice and soft.

 

Bon Appetite as my grandad would have said.

 

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per March 2019).

–          This time costings are harder as I’m using a leftover chicken. However, I have calculated it on ½ a leftover medium chicken from Tesco 1.3-1.5 kg.

 

Ingredients:

Chicken +(carcase) £1.50

Onion 10p

Carrots 18p

Leek £1.50

Ginger 15p

Celery sticks 10p

Garlic cloves. 6p

Pasta 99p/400g) x50g = 13p (https://www.tesco.com/groceries/en-GB/products/259347043)

Salt and pepper 2p

Total cost = £3.74 Per portion (3.74/4) = 94p per portion

 

Chicken, Meats

Chicken One-Pot – Food for the Soul – (92p per portion)

 

It’s been way too long since I have updated my blog and there are many reasons as to why. No, l didn’t just get tired off writing my blog. Unfortunately, life just took over and I got overwhelmed. The last thing on my mind was to write any posts. However, I have missed it and knew that it was time that I started again.

So you may be wondering what happened. We sold our house, however, the whole sale went messy and even though we had buyers to buy it, it took 6 months for the sale to get through. .However, this meant that we lost the deal on the house we where going to buy. Instead, for 4 months we lived in Air BnBs… believe me it was hard as we moved around a lot… Now.. we are finally renting a place until we find out if we are going to buy a place or not.

Also, Baby Flipper became a toddler, he is now 18-month-old. And Toddler Blip is no longer a toddler but a clever school boy. He started in reception in August and, touch wood, he is doing really well…

As to me, well I have finally decided that it would be too much for me to work, and instead I will for the time being be a stay at home mum to my two boys. Hopefully this means I’ll have plenty of time to focus on cooking delicious food for my two boys…

With all the confusion that has been surrounding my little family one of the things that has been constant is mine and our love of food. Yesterday when “Blip” came home from school, we made one of my favourite dinners. One Pot Chicken. It’s what I would call comfort food and food for the soul… (another reason I love this dish though is because it all can be made in one pot and therefore it saves on the washing up).

Blip and Flipper both ate the food, only refusing the tomatoes. Strangely enough, neither of my boys likes tomatoes very much. I used chicken drumsticks, however, you could easily use thighs instead, preferable with the bone in. I’m quite lucky that I have often found chicken drumsticks reduced in my local Co-op I got nine trays yesterday for 65p each. My friend got some off them. Its brilliant when you got friends you can share your bargains with.

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Now some people may say that 2 drumsticks per person isn’t enough, for our family its enough. However, you could serve it with salad and garlic bread on the side.

One Pot Chicken
–          Serves 4

Ingredients:

8 Chicken drumsticks
2 tbsp plain flour
1 tbsp all-purpose seasoning
1 tbsp vegetable oil
2 Rasher streaky bacon, chopped
400 ml Chicken stock
500g small potatoes, halved if big
100g Full fat soft cheese
200g peas
200g Sweet corn
200g Cherry tomatoes, halved
2 tbsp finely chopped dill (optional)

Method:

  • Season the chicken with salt, pepper, and the all-purpose seasoning, then dust with the flour.
  • Heat the oil in a large lidded pan and brown off the chicken, this may need to be done in batches. When Brown set aside on a plate.
  • Without cleaning the pan, fry the chopped bacon in the pan until crisp. Then return the chicken into the pan and add the chicken stock, cover and let it simmer for 10 minutes. Then add the potatoes and cook for a further 20 minutes or until the potatoes and chicken is cooked through.
  • Now stir in the cheese, and add the corn and tomatoes and let it simmer without the lid for a further 3 minutes. Then add the peas and cook for about a minute so the peas are just cooked through. Now turn off the heath and add the dill, season further if needed.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per February 2019).

 

Ingredients:
Drumsticks  £1.24
Flour (0.45p/1500g)x20g = 1p
All-purpose seasoning (0.95/100g)x10g =10p
Oil (£5/5000ml)x15ml= 2p
Streaky Bacon = (£1.25/12)x4=42p
Chicken stock (0.50/10)x1= 5p
Potatoes (0.77/1000g)x500g= 40p
Full fat soft cheese (0.49/200g)x100g= 25p
Peas (0.62p/900g)x200g=14p
Sweet corn (0.79p/907g)x200g =18p
Cherry tomatoes (0.85/330g)x 200g=52p
Dill (0.70p/30g)x15g = 35p

Total cost £3.68  – Per portion £3.68/4 = 92p

 

cheap, vegetarien

Vegetarian Chickpea Curry! (60p per person)

It has been a while since I have written a recipe or even updated my blog. But so much has happened in the last year. Baby Flipper is getting big, 10 months now, but he refuses to eat anything except my milk. I so enjoy breastfeeding, but it is draining that he never wants anything else. However, I’m sure that before he turns 18 he will have learned to eat proper food (I’m not breastfeeding that long!!!). However, Baby Flipper is growing really well, he is gaining weight and so content.

joshii & noah

His big brother “Blip” is almost 4 years old and becoming a fantastic little boy. He can count to 10 in Danish and English and almost to 20 in English. He understands all Danish but still prefer replying in English. He no longer uses a dummy!! JUBIIII and is still so in love with his little brother. He can’t stop giving him kisses and hugs. They are the two most amazing things that ever happened to me. Continue reading “Vegetarian Chickpea Curry! (60p per person)”

cheap, vegetarien

Baked Eggs Also Known as Turkish Eggs.. (85p per portion)

Now, you may be wondering why I haven’t been updating my blog for a while, but since my last post I have had contractions on and off, and my midwife has said that I’m in beginning stages of labour. Well, this has gone on for a week now (I’m 39 weeks) and I’m getting increasingly impatient and moody. This has meant that looking at my blog or even writing or cooking has been the last thing on my mind… Instead, I have tried to keep my head nice and calm and not lose it (too often) with Toddler “Blip” and the Husband.

But, as nothing seems to be happening, I have decided I better try and get this labour on its way. Let’s just say I have tried walking, up and down stairs and all the other tricks in the book, but spicy food I haven’t really done yet. So therefore, this dish is perfect, especially with the extra chilli (you can leave this out).  Also, I have been craving baked eggs for a while. Now if you are purist and like your recipes to be authentic please look away, as this recipe is not authentic, I have added my own spin to the Turkish baked eggs also known as Shakshuka. To stretch it further I have occasionally (not this time) added a can of chickpeas to it.

I’m a huge fan of aubergines, and often got 1 laying around in my fridge, and I find it especially good in this dish. It’s not in the traditional recipes I normally have seen, but trust me its nice. I have also added extra chilli, well to be exact a full chilli instead of the half I would normally add (well I did say I wanted this labour to progress!). But please feel free to leave it out or use as much as you like.

There are loads of different versions of this dish, also with chorizo which is wonderful.

One of the things I find really important when you cook is to amend the dishes to fit in with you and your families taste. No point in making something that you already know the family don’t like, so if a dish calls for coriander and you really dislike it, CHANGE it…. It’s your food and your dish!.

As this dish is spicy, I’m not expecting Toddler “Blip” to eat it, he will have a taste, but got him a portion of his favourite n food at the moment, Macaroni Pasta.. If you got kids and you still want it to be spicy, you could just do as I sometimes do with dishes, and add chilli oil to your finished dish.

Normally, I would serve this dish in the big frying pan, or cast iron pan, with all 4 eggs baked at the same time. But as the Husband was coming home later, and he wanted one portion for lunch, and I want a portion tomorrow as well, I ended up making the tomato base first, then reheating it all with the individual eggs. You also, put this in individual ramekins and then bake, perfect for lunch.

The tomato sauce before the eggs are added. 

I do apologies, it may be a while before I add another blog post, depending on when Baby “Flipper” actually decides to do his appearance, I will update you when we know more. 😊

Baked eggs

Serves 4

Ingredients:

2 tbsp veg oil
1 Red or green bell pepper, cut into thin strips
1 Medium white onion finely chopped
½ Medium aubergine, cut into 1cm matchsticks (optional)
3 Garlic cloves minced
½-1 Red hot chilli finely chopped (optional, or to taste)
1 Tsp cumin
1 Tsp smoked paprika
1 Can chopped tomatoes
125g Roughly chopped spinach
1/2 Tsp salt
1 tsp Pepper
4 Eggs
Parsley – Small bunch,  (roughly chopped) to serve  

Method:

  • Firstly, add the oil to a pan, then add the chopped onion and peppers to the pan, cook for 4 minutes on a medium heat until starting to soften. Now add the Aubergine, and cook for a further 4 minutes, until the onions are translucent and the pepper and aubergine has become soft.
  • Now, add the garlic, chilli, paprika and cumin and cook for a further minute.
  • Add the chopped tomatoes to the mixture, fill up the tin again and add the same amount of water to the pan, then add the salt and pepper. Leave the pan to simmer for 15-20 minutes on a medium heat or until the sauce is thickened.
  • Now add the chopped spinach and stir it through until wilted, adjust the seasoning.
  • Make 4 wells (holes) in the sauce and add the eggs, you can now either put a lid on top of the pan and let it set, or place it under the grill for a few minutes. But keep a good eye on it, you don’t want it totally set, the yolk should still be runny.
  • Serve it with the chopped parsley on top, and just a pinch of smoked paprika.
  • It taste really good with a nice piece of bread on the side as well. But there are lots of different options for toppings though, avocado, feta cheese etc. Let your imagination go wild.  

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per August 2017)

Ingredients:

Vegetable oil 6p
Bell Pepper 52p
Medium onion 10p
Aubergine 35p
Tinned tomato 31p
Spinach 95p
Garlic 9p
Chilli 30p
Cumin 5p
Smoked paprika 5p
Eggs 32p
½ tsp salt 1p
Pepper 1p
Parsley 25p

Total price: £3.37  (per portion 85p) 

 

cheap, Fish, Frozen fish, Low carb, Savoury

Low Carb Fish – 12 fish cakes £1.84 or 16p per cake.

 

Now, I cooked and wrote down this recipe a few weeks ago, but never got around to post it to my blog. Being busy with Toddler “Blip” and having a few rough days again with Hyperemisis Gravidarum.

Now, why I though, making fish cakes for my husband was a good idea when feeling rubbish.. (it must be love).. At least I’m much better than in the beginning of the pregnancy, and managed to survive it, with only a couple of times having to lay down on the sofa… Ohh.. I can’t wait to see Baby “Flipper”.. until week 30 of my pregnancy, I couldn’t even open a cookbook, I was feeling so badly.. but now I can actually manage. I’m still on 3 different types of medication, and the one day I forget even one pill I’m in big big trouble. But then the family still needs to be fed.

What surprised me mostly, was that when I served this for Toddler “Blip” he happily ate a whole fish cake and asked for seconds. I served it with potatoes for him (he needs the carbs) and some salad. I ended up having a rice cracker. Which is totally against my house rules, which states that everyone eats the same or go hungry, no I don’t actually starve Toddler “Blip” but he has to try the food. If not, I’ll end up cooking 3 different types of dinners, which I can’t be bothered to do. But having Hyperemisis Gravidarum, whatever, gets you through is allowed.

My husband had it with a huge portion of salad with homemade Tartare sauce. The following day he took it with him for lunch, with salad and some fried Halloumi on the side.

I should add that I felt so horrible when I cooked this that I never managed to take a picture of the fishcakes on its own. The picture was taken by the husband when he put together his lunch in the morning!.

The husband did ask me to make it again for him, and for me, that is always a good indicator to if he likes the food or not. I must admit that I won’t be making anything with fish again for a whilst… not until I’m well over this pregnancy!!

Low Carb Fish cakes

Serves 4 – Makes 12 small cakes.

Ingredients:

200g white fish deboned
50 g of either Rocket, Spinach or Watercress (I used a mixture of all 3)
1 small onion
2 garlic cloves (optional)
1 large egg (or 2 small eggs)
1 tsp salt
1 tsp pepper
1 tsp turmeric
½ tbsp lemon juice (optional)
Zest of a lemon (optional)
2 tbsp veg oil for frying

Method:

If the fish is frozen, ensure to fully defrost the fish before preparing the fish cakes. In a food processor, coarsely chop the fish, (make sure it doesn’t become mushy). Then put the mixture into a bowl, (if the fish was frozen beforehand, you may want to put it in a colander to ensure any excess liquid drips off).

In the same food processor, add the onion, garlic, and rocket/spinach and mix until it has become finely chopped. This could be done by hand as well.

Mix it all together, adding, salt pepper, turmeric, lemon juice and the zest of a lemon.

Form the fish cakes into 12 small fish cakes or 8 larger ones. Then fry until golden in vegetable oil in a frying pan, make sure to not flip them too early, as this will make them break up.

These fish cakes can be enjoyed either cold or hot.

Carb count

I used the Fitness Pall App to calculate this.

Because there is no potato, or flour in this recipe, 12 fishcakes, comes in at 11 Carbs in total, which about 2.75 per person. – It does however, mean that the texture is different compared to normal fish cakes, and they break up more easily when cooking them.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017)

Ingredients:

Tesco Everyday Value white fish fillets (£2.00 /520g)x200g =77p
Rocket/spinach/watercress (£1.00/80g)x50g =63p
Onion 5p
Garlic 6p
Egg 8p
Salt 1p
Pepper 1p
Turmeric 2p
Lemon juice – 18p (approximately ½ lemon).
Zest of a lemon – Free, as you are using the lemon for juice.
Veg oil  (£2.95/3000ml)x30 ml = 3p

Total cost = £1.84 for 12. Per fish cake 15p

 

 

 

 

Cakes, Danish, Desert

Grandmas Apple cake – Traditional Danish cake

Some of you may wonder why I haven’t posted until this afternoon, main reason was that Toddler “Blip” hasn’t been feeling too well this weekend. A “lovely” tommy bug, which I’m praying that I’m not getting. Being 37 weeks pregnant I really do not need that. The husband also wasn’t feeling too well.

Anyhow, today, Monday and Toddler “Blip” seems much much better, but I decided it probably was better to keep him home from nursery today. So, he requested to bake a cake, this definitely indicates he is better. How proud he was when we finished baking that cake!

I have been looking through, some old recipes, I got from my dad, they belonged to my grandma and are mostly written on small random pieces of paper and very few instructions. Therefore, I had to use a bit of my baking knowledge and the memories I got of apple cake. I never met my paternal grandparent as they passed away before I was born. But this type of cake is very popular back home or at least it used to be. I have baked it a few times now and made sure to perfect the recipe.


Really, it’s more of an Autumn cake I would say but you can bake it at any time, served nicely on a lovely plate a cup of tea and with whipped cream, this is so cosy or as you would say in Denmark, it is proper Hyggeligt!

The recipe card said use down fall apples, I think this was meant to be in Autumn, when you collected the apples from the trees and they were a bit bruised etc. I just used some wrinkled apples we had in the fruit bowl, I always seems to end up with some that are a bit wrinkled.

By the way, as you can see the kitchen was a proper mess, why? because, I didn’t follow any of my own guidelines for cooking with a toddler… LoL.. yes, there is a reason I normally follow them. I think that pregnancy is making my brain a bit fuzzy!

Grandmas Apple cake

Serves: 9 pieces

Ingredients:

3 apples
1 ½ tbsp cinnamon
2 eggs
125 g unsalted butter
250 g granulated sugar
250 g plain flour
2.5 tsp baking powder
150 ml milk

Topping:

1 apple
1 tsp cinnamon
1 tbsp granulated sugar

Method:

Start by peeling and cutting 3 of the 4 apples into squares, add to a bowl, mix with the cinnamon and leave to the side. Peel and cut the remaining apple in to thin wedges, leave for the top of the cake.

Melt the butter in a pot, whilst melting combine the eggs and sugar in another bowl and mix with a hand mixer until it is a white and airy mixture.

Then mix in the flour (I don’t sieve it), baking powder, milk, and melted butter when all combined you should add the apple pieces. Make sure it is well combined.

Pour the mixture into a baking tray lined with baking paper 9”x9” (23cmx23cm) approximately.  Then add the reserved apple wedges to the top and sprinkle cinnamon and sugar over the top.

Bake for approximately 1 hour at 180C in fan oven or until a knife/skewer comes out clean.

This can be eaten straight away and warm, or you can serve it with whipped cream or I seem to remember it was served with Crème Fraise.  Alternatively, you could just eat it as it is.

Bon appetite – as my granddad would have said

Costings:

These has been based on Tesco’s prices and the basic products where possible (Correct as per July 2017) – I would recommend for spices to look in your local Asian grocery stores, you can get it much cheaper.

Ingredients:

Apples 60p (6 in a packet for 89p)
Cinnamon 40p (if you buy it from an Asian Grocer it is much cheaper)
Eggs 16p
Sugar 17p
Butter 65p
Plain flour 9p
2.5 tsp baking powder 8p
Milk 7p

Total: £2.22, (per piece 25p)