This is a really amazing, simple dish for those with a serious sweet tooth! Another dish you can play with- scatter some berries on top of the apples to add some colour if you wish! It's blackberry season so I've added a handful of them into this recipe.
Serves 4-5.
Ingredients:
2 Bramley apples, sliced thinly.
A handful of blackberries or other berries (optional)
150g self raising flour
200g butter
150g caster sugar
2 eggs
200g light brown sugar
For the toffee sauce:
150g light brown sugar
200ml double cream
60g butter
1. Preheat the oven to 180°C/ gas mark 4.
2. Line a medium sized deep oven proof dish (8'x8' ish) with the apple slices and whatever other fruit you're using. Sprinkle over the brown sugar and dot 50g of the butter on top. Now pour about 100ml water over the apples- this will help them to cook and leave you with a delicious gooey sauce underneath the pudding.
3. To make the pudding topping, whisk together the eggs, flour, sugar and butter for about 5 minutes until creamy looking and lump-free. If you wish, you could add a little cinnamon into the mixture too at this point. Now gently spoon this on top of the apples and place in the oven for 15-20 minutes, or until golden brown and the sponge mix springs back up when you poke it.
4. Whilst the pudding is baking, start on the toffee sauce. Place all remaining ingredients in a saucepan and whisk until the butter has melted and the sugar has dissolved.
5. Serve and enjoy!
A really easy, cheap student meal. Not really a curry, not really a stroganoff, but something delicious in the middle! This is a dish you can fiddle with- If you don't like curry powder, you could replace it with a dash of smoked paprika, some wholegrain mustard or anything else you want to try! Don't be afraid to have a play around.
Serves 2.
Ingredients:
2 chicken breasts, diced into small cubes
1 medium onion, finely chopped
1 red pepper, thinly sliced (or half a red, half a yellow if you want it a bit more colourful)
150g (about 4) mushrooms
1 mug of chicken stock (1 chicken stock cube dissolved in a mug of boiling water)
1 1/2 dessert spoons of flour
1/2 tsp medium curry powder
1 1/2 dessert spoons creme fraiche
1. Cook the rice according to the instructions on the packet.
2. Whilst the rice is cooking, in a saucepan, add a little oil and begin frying the onions until almost translucent, then add the chicken.
3. When the chicken is nearly cooked, add the peppers and mushrooms and continue cooking for about 3 minutes. Now add the flour and cook off for about a minute.
4. Add the chicken stock, curry powder and creme fraiche and simmer until the sauce thickens (this should take about 2 minutes, so don't worry if it looks a little lumpy at first! If the sauce is then too thick you can add a little more water, if it's not thick enough add some more flour a little at a time).
5. Serve with the rice and enjoy!
Hope you love this dish as much as I do, stay tuned for a great dessert next time!
Lindsay xx
Hey! I'm Lindsay. This is my first ever blog, I hope you like it.
In this blog you should expect to find a load of pocket-friendly recipes for students. Some will be healthy, some will be naughty, all of them (hopefully) will be tasty! Each week (ish) I hope to find you a new recipe to add to your collection, and I hope you like them. This week I'll post my chicken stroganoff recipe, hope you like it :D
Anyways, I felt a first post was appropriate to introduce you to me and what I'm going to be doing from here onwards. Also because I want to see what my blog page is actually going to look like...
Speak to you all very soon,
Lindsay xx
