Apple and Sultana Porridge

or Apple and White Raisin Oatmeal


I could eat porridge plain but my husband prefers it sweeter so I made up this recipe so that he would eat it too. I would call this recipe 2 1/2 servings because it serves two adults and a toddler.

Ingredients
1 1/2 cups (120g) oats
~1-2 tbsp whey (I just slosh a bit in)
A handful of sultanas (40g)
one chopped apple
1 British Pint (2 1/2 cups) whole milk

Method

• Put oats, sultanas and whey in bowl or jug, cover with water and leave overnight.
• In the morning drain the mixture and return to bowl/jug (or saucepan if cooking on hob) with apple and milk.

• Microwave for approximately five minutes, stirring half way or bring to the boil on hob while stirring and simmer until thickened.

Nutritional Information
Nutritional facts per serving (daily value):
Calories 347kcal
Protein 14g (29%)
Total Fat 10g (15%)
Sat. 5g (24%)
Chol. 23mg (8%)
Carb. 52g (17%)
Fiber 5g (20%)
Sugars 24g
Calcium 288mg (29%)
Iron 2mg (11%)
Magnesium 88mg (22%)
Phosphorus 417mg (42%)
Potassium 597mg (17%)
Sodium 95mg (4%)
Zinc 2mg (15%)
Copper 0mg (11%)
Manganese 2mg
Selenium 22µg
Vit. C 2mg (3%)
Vit. B1 0mg (27%)
Vit. B2 1mg (30%)
Vit. B3 1mg (4%)
Vit. B5 1mg (14%)
Vit. B6 0mg (9%)
Diet. fol. eq. 25µg (6%)
Vit. B12 1µg (17%)
Vit. A 246IU (5%)
Vit. A1 64µg
Vit. E 0mg (2%)
Vit. K 2µg
Vit. D 92IU (23%)

Exported from Shop'NCook Pro 3.4.3 (http://www.shopncook.com)

Baked Porridge

or Baked Oatmeal


This is especially nice on a cold winter morning but can also be used as a dessert or on its own for a snack. The recipe gives nine servings.


Ingredients
½ cup (4oz) lard (or butter or coconut oil but I find it tastes nicest with lard)
¼ cup (3oz) honey
1 tsp vanilla extract
1 tsp cinnamon
Pinch salt
1 ¼ cups (10floz) buttermilk
3 cups oats
½ cup raisins
2 eggs
1 tsp bicarbonate of soda

Method

• Mix together butter/lard, honey, vanilla, cinnamon, salt, buttermilk and oats.
• Add raisins on top then cover and leave overnight.
• In the morning mix in eggs and bicarbonate of soda.
• Put in baking dish and bake at 350°F/GM4 for around 45 minutes until set in middle.
• Serve with yoghurt, buttermilk or milk.

Nutritional Information
(per serving when served with yoghurt)
Nutritional facts per serving (daily value):
Calories 439kcal
Protein 15g (31%)
Total Fat 22g (34%)
Sat. 10g (52%)
Chol. 85mg (28%)
Carb. 46g (15%)
Fiber 3g (12%)
Sugars 26g
Calcium 363mg (36%)
Iron 2mg (10%)
Magnesium 77mg (19%)
Phosphorus 420mg (42%)
Potassium 606mg (17%)
Sodium 566mg (24%)
Zinc 3mg (17%)
Copper 0mg (8%)
Manganese 1mg
Selenium 19µg
Vit. C 2mg (3%)
Vit. B1 0mg (19%)
Vit. B2 1mg (30%)
Vit. B3 1mg (3%)
Vit. B5 2mg (15%)
Vit. B6 0mg (8%)
Diet. fol. eq. 33µg (8%)
Vit. B12 1µg (18%)
Vit. A 300IU (6%)
Vit. A1 82µg
Vit. E 1mg (3%)
Vit. K 2µg
Vit. D 3IU (1%)
Exported from Shop'NCook Pro 3.4.3 (http://www.shopncook.com)

Fruit, Nut and Chocolate Mix

I've been aiming to make different fruit, nut and chocolate mixes which give 4mg iron per 100g. I made this one by using three bags of Coop Truly Irresistible fruit and nut mix, adding enough dark chocolate to make it around 30g of chocolate per 100g serving and then enough cashews to make it 4mg iron per 100g. I used to play about with a spreadsheet to work out the proportions but now I'm using Shop n Cook, it's loads quicker and easier to work it out. Anyway, on to the recipe:

Ingredients

• Three bags of Coop Truly Irresistible fruit and nut mix (i.e. 262.5g raisins, 127.5g dried apricots, 75g dried pineapple, 67.5g pecans, 67.5g hazelnuts, 60g dried cranberries, 52.5g almonds, 37.5g dried mango.)
• 550g dark choc
• 600g cashews

Method
Empty fruit and nut mix into very large tub.
Use scissors to cut up larger fruits so that things are fairly similar sizes.
Add cashews.
Break up chocolate into individual blocks and add to tub.
Put lid on and turn over a few times to mix.
Portion into tubs of 100g servings if desired.


Nutritional facts per serving (daily value):
Calories 447kcal
Protein 9g (18%)
Total Fat 29g (44%)
Sat. 8g (41%)
Chol. 0mg (0%)
Carb. 48g (16%)
Fiber 5g (20%)
Sugars 33g
Calcium 46mg (5%)
Iron 4mg (21%)
Magnesium 151mg (38%)
Phosphorus 280mg (28%)
Potassium 563mg (16%)
Sodium 10mg (0%)
Zinc 3mg (18%)
Copper 1mg (56%)
Manganese 1mg
Selenium 8µg
Vit. C 3mg (5%)
Vit. B1 0mg (14%)
Vit. B2 0mg (6%)
Vit. B3 1mg (5%)
Vit. B5 0mg (4%)
Vit. B6 0mg (12%)
Diet. fol. eq. 19µg (5%)
Vit. B12 0µg (0%)
Vit. A 262IU (5%)
Vit. A1 0µg
Vit. E 2mg (10%)
Vit. K 14µg
Vit. D 0IU (0%)
Exported from Shop'NCook Pro 3.4.3 (http://www.shopncook.com)

Buttermilk

Making buttermilk yourself gives significant savings over buying it. A 10 oz pot costs 70p. Using this recipe I end up with 90 oz for £2.20 saving me £4.10.

You will need:

• 10 oz pot of buttermilk
• 4pt/2 litre bottle of whole milk (ideally non-standardised and unhomogenised)
• 2 x 1 litre/2pt jars

Method
Pour half of the buttermilk into each jar.
Fill to an inch or two below the top with milk.
Put lid on and shake to mix.
Leave at room temperature for around 24 hours.
When it is ready, it will be thick - similar to the consistency of yoghurt.
Refrigerate and use as required.
In theory you can reserve some of your buttermilk to make the next batch but I find it doesn't work well enough to be worthwhile.


I use my buttermilk in baked porridge, pancakes, muffins and smoothies/ice lollies.

Quick Chorizo, Olive and Tomato Pasta

This is a quick easy recipe for a lunch or light dinner. The recipe gives three servings.


Ingredients

• 3 cups pasta
• 2 cups tinned tomato (a 400g or 1lb tin)
• 80g chorizo
• 80g olives
• 60g grated cheese - (to serve)

Method
Cook pasta.
Meanwhile chop chorizo into small chunks and open tin of tomato.
Drain pasta into a colander.
Put tomato, chorizo and olives into pan and return to heat.
Once liquid is boiling (after a couple of minutes) return pasta to mixture and stir in.
Leave on a low heat until everything is heated through.
Serve with a sprinkling of grated cheese.

Nutritional facts per serving (daily value):
Calories 507kcal
Protein 22g (43%)
Total Fat 21g (32%)
Sat. 9g (43%)
Chol. 44mg (15%)
Carb. 58g (19%)
Fiber 4g (18%)
Sugars 5g
Calcium 231mg (23%)
Iron 4mg (21%)
Magnesium 64mg (16%)
Phosphorus 274mg (27%)
Potassium 537mg (15%)
Sodium 894mg (37%)
Zinc 3mg (18%)
Copper 0mg (20%)
Manganese 1mg
Selenium 51µg
Vit. C 15mg (24%)
Vit. B1 0mg (20%)
Vit. B2 0mg (16%)
Vit. B3 4mg (19%)
Vit. B5 1mg (9%)
Vit. B6 0mg (20%)
Diet. fol. eq. 29µg (7%)
Vit. B12 1µg (12%)
Vit. A 495IU (10%)
Vit. A1 52µg
Vit. E 2mg (9%)
Vit. K 6µg
Vit. D 2IU (1%)
Exported from Shop'NCook Pro 3.4.3 (http://www.shopncook.com)

Clementine Spread

I was going to call this recipe "Clementine Jam" but because I didn't use any sugar, it is technically "Clementine Spread". It is a good way of preserving citrus fruits if you have too many to eat before they go bad.

Ingredients

• 1kg clementines (this word work equally well with other citrus fruits)
  
• 1 tsp lemon juice

Equipment

• Sharp knife and chopping board
• Food processor or the patience to chop very finely
• Pan big enough to accommodate fruit (mine was a 9" saucepan)
• Wooden spoon for stirring
• 2 x 1lb jars

Method
Wash fruits.
Chop roughly and remove any blemished skin.
Blitz in food processor until it looks like this:


If you don't have a food processor, you will need to chop it finely by hand.
Place in pan with lemon juice and simmer on low until it has reduced down to a jam-like consistency. (Mine took around an hour.)
Put in sterilised jars.
Store in fridge once cool.


Nutritional Information
(per heaped teaspoon serving)
Nutritional facts (daily value):
Calories 5kcal
Protein 0g (0%)
Total Fat 0g (0%)
Sat. 0g (0%)
Chol. 0mg (0%)
Carb. 1g (0%)
Fiber 0g (1%)
Sugars 1g
Calcium 4mg (0%)
Iron 0mg (0%)
Magnesium 1mg (0%)
Phosphorus 2mg (0%)
Potassium 17mg (0%)
Sodium 0mg (0%)
Zinc 0mg (0%)
Copper 0mg (0%)
Manganese 0mg
Selenium 0µg
Vit. C 3mg (4%)
Vit. B1 0mg (0%)
Vit. B2 0mg (0%)
Vit. B3 0mg (0%)
Vit. B5 0mg (0%)
Vit. B6 0mg (0%)
Diet. fol. eq. 2µg (0%)
Vit. B12 0µg (0%)
Vit. A 68IU (1%)
Vit. A1 0µg
Vit. E 0mg (0%)
Vit. K 0µg
Vit. D 0IU (0%)
Exported from Shop'NCook Pro 3.4.3 (http://www.shopncook.com)

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Welcome to The Recipe Room. The site provides easy recipes for real people along with nutritional analysis of the recipes. If you have a question or comment about any of the recipes, please leave a comment on the recipe in question.