House of Fraser are having a massive kitchen sale with up to 70% off lots of goodies to bring out the cook in you.

Here are a few of the best discounts:

Meyer Contempri stainless steel cookware pans from £17.50

Linea Cassorole dishes from £12.50

Kitchen Craft bakeware range from £3

Sugar cookies are amazingly easy and incredibly versatile. Usually we only make them at Christmastime but I got a bunch of heart-shaped cookie cutters in my kitchen-buying frenzy so we decided to make them in honour of Valentine’s Day.

Here is the recipe we used today, courtesy of BBC GoodFood:

Ingredients
200g unsalted butter, at room temperature
150g caster sugar
2 tsp vanilla extract
1 egg
300g plain flour, sifted

Method
1. Cream the butter and sugar in the bowl of an electric mixer, or use a large bowl with a hand-held electric beater. Beat in the vanilla and egg, then add the flour. Beat until smooth, remove from the bowl, halve and shape into discs. Wrap with clingfilm and chill for about 40 min until firm. Heat oven to 180/fan 160C/gas 4.
2. Dust the work top with flour and roll out one portion of dough to 3mm thick. Cut shapes with cutters.
3. Line 2 baking sheets with non-stick baking paper and lift the cookies onto it using a palette knife. Chill for 10 minutes and then bake for 10-12 minutes until just turning golden at the edges. Cool on a baking rack.

Now, this recipe says to use flour to dust your work top, but last year I discovered that you can use icing sugar instead. The cookies will be really sweet, but they are delicious this way.

Once you’re done whip up some icing with icing sugar, milk and food colouring and decorate as you like.

See the snap above for a sample of our best work today!

Allinsons’ fun community site BakingMad.com is giving away free sachets of Allinsons Easy Bake Yeast when you become a member of the site.

I just discovered Baking Mad when I came across this offer, but it’s a GREAT site! Loads of scrummy looking recipes for everything carb-related.

Banana-crunch pudding? Yes please!

Guacamole and jalapeno pepper loaf? Sounds delish!

Thanks Magic Freebies UK for the tip.

Pesto, goat cheese and sunblushed tomato pizza? Save some for me!

Just register here to get in on the offer.

You’re home with your family, so am I! So I’m bringing back one of my favourite posts from the archives to keep you entertained. Happy Christmas!

This was originally posted 13th October 2009. x

Peanut butter is a staple in American children’s diets. It’s inexpensive and high in protein and there are about a zillion different things you can do with it. I’m not sure why it hasn’t caught on among English families—once I discovered it, I couldn’t get enough! Only word of caution is that it is high in fat, so you’ve got to keep an eye on portion size. A couple of tablespoons should do it.

I’m pretty partial to the natural kind, which has two ingredients: peanuts and salt. This tends to separate so you’ve got to give it a stir when you open it, but its much nicer.

If you’re not a peanut butter supporter yet, try one of these easy ideas and I bet you’ll convert.

Classic PB&J Sandwich

The quintessential kid lunch, peanut butter and jam (or jelly to Americans) is a sandwich so popular that posh versions can be found in some upmarket diners. Strawberry or grape jam is traditional but any flavour can be delicious. Another brilliant option is the peanut butter and banana sandwich.

Ants on a Log

Take a piece of celery, fill it with peanut butter and top with a few raisins and you’ve got Ants on a Log (see snap above). You now have a healthy snack and your kids may not even notice they’re eating veg.

Quick and Comforting Cookies

Warm, chewy peanut butter cookies take no time to make and fill your kitchen with the most amazing, comforting smell. Click here for a classic American recipe and here for a British version.

Breakfast to Go

Peanut butter on toast, with a swirl of honey if you’re after something sweet, is a great breakfast on the go. Pop it on a piece of kitchen roll and you’re out the door.

Afterschool Special

Slather peanut butter on sliced green apples or crackers to make a simple afternoon snack.

This week has been full of Christmas parties, and I’m really quite tired today! Therefore, I’m going to throw up an oldie from the archives, before traffic started picking up–which means most of you probably haven’t seen it!

This was originally posted on 16th September 2009. x

I may have sung the praises of vegetarian eating recently, but there is also something to be said for a lovely piece of meat! Budget-friendly cuts are back in fashion and here are a few great recipes for cooking them.

Skirt steak

Gordon Ramsay’s Triple Decker Steak Sandwich

Bon Appetit’s Pan-Grilled Beer-Marinated Hanger Steak (hanger steak is American for skirt steak, so I’m told)

Brisket

Jamie Oliver’s Steak, Guiness and Cheese Pie with a Puff Pastry Lid

Good Food Magazine’s Pot-Roasted Brisket in Beer with Parsnips and Mushrooms

Oxtail

Gordon Ramsay’s Oxtail Soup

Nigel Slater’s Braised Oxtail with Mustard and Mash

Chicken Thighs

Jamie Oliver’s Chicken and Mushroom Pasta Bake

Good Food Magazine’s Honey Mustard Chicken Pot with Parsnips

Shoulder of Lamb

Jamie Oliver’s Incredible Roasted Shoulder of Lamb with Smashed Veg and Greens

Mary Cadogan’s Greek Lamb with Orzo

Ham Hock

Gary Rhodes’ Ham Hock and Lentils

Emeril Lagasse’s Ham Hock and Beans

Pork Cheeks

Bryn Williams’ Braised Pork Cheeks with Ginger Carrots and Jersey Royal Potatoes

Tim Fletcher’s Bath Chaps in Scrumpy with West Country Farmhouse Cheddar

Making gifts is very in this year–it’s cost-effective, thoughtful and fun!

Here are a few lovely recipes for homemade gifts to try from our friends at Gold Top.

Gold Top Milk Biscuit Stars and Christmas Trees
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes approx. 12

Ingredients
150g plain flour, sifted
100g plain wholemeal flour, sifted
50g ground almonds
2 tsp baking powder
½ tsp salt
60g caster sugar
50g Gold Top slightly salted butter, diced
1 tsp vanilla essence
approx 200ml Gold Top Milk

Method
Pre heat the oven to 200C, 180 C fan, 400 F, gas Mark 6

Sift the flours, ground almonds, baking powder, salt and 50g sugar into a food processor bowl.

Add the diced butter and pulse the processor until the mixture resembles breadcrumbs.

Mix together the vanilla essence and milk. Gradually add the milk until a soft dough is formed. You may not need all the milk. Turn out on a slightly floured board and lightly “knead” for 30 seconds.

Roll to about 3mm thickness and cut with a floured star-shape cutter.

Place on a baking sheet lined with non-stick parchment. Brush the biscuits with the remaining milk and sprinkle with the remaining caster sugar.

Bake for 10-12 minutes or until golden brown. Cool on a wire rack.

Decoration can be added for faces with icing.

Decoration
Re-use a gift box by decorating with wrapping paper or patterned paper of choice (we used an old toiletries gift box).

Carefully line up the milk biscuit shapes inside the gift box.

Wrap the box in clear cellophane to display the biscuits. Secure with cellotape underneath the box and tie with coloured ribbon.

Approximate total cost of gift = £3.60

Cost of recipe ingredients required for gift = £1.35
Cost of ingredients if bought in full = £6.31(value of ingredients remaining after recipe = £4.96)

Decoration: = from £2.25

Wrapping paper – from £0.50
Box – Reuse a gift box (alternatively boxes can be bought from £1.00 at stationers)
Tissue paper – from £0.75
Cellophane for wrapping (£1 for 1m square available from florists)

Homemade Dolce de Leche
Preparation Time: 10 minutes
Cooking Time: 1 hour – 1 and a half 1/2 hours
Makes: 1 litre

Ingredients
1.5 litres Gold Top Milk
1/2 tsp vanilla paste
500g caster sugar
1/2 tsp bicarbonate of soda

Method
In a very large saucepan, bring Gold Top Milk to the boil over medium-high heat. Remove from heat and strain through cheesecloth or muslin. Return to pan.

Add the vanilla paste to the Gold Top Milk. Stir in the sugar and replace the pan on medium-high heat, stirring constantly until the sugar is dissolved. Just as the Gold Top Milk mixture begins to boil, stir in the bicarbonate of soda. This will cause the mixture to froth so make sure your pan is plenty big enough.

Reduce the heat to medium. Simmer the mixture for about 1 and a 1/2 hours, stirring every 5 minutes. Remove the pan from the heat when the mixture is caramel brown in colour and thickened so that a wooden spoon drawn through the mixture leaves the bottom of the pan visible.

Stand the pan in an ice bath or bowl of ice cold water and stir constantly until dolce de leche is cold. Store in an airtight container in the refrigerator. Use as banoffee pie filling or as a sauce for ice cream.

Decoration
Pour the Dolche de Leche into a clean, attractive, jam jar. Secure the lid.

Using a small bowl draw a circle onto some old fabric and cut this out.

Wrap the cut fabric around the lid of the jar and secure with coloured ribbon.

Approximate total cost of gift = £3.57

Cost of recipe ingredients required for gift = £2.32
Cost of ingredients if bought in full = £2.74 (value of ingredients remaining after recipe = £0.42)

Decoration: = approximately £1.25
Re-used jam jar (alternatively glass storage jars can be bought from £1 from home stores or supermarkets)
Old piece of fabric
Ribbon – from £0.25

Coffee and Macadamia Nut Fudge
Preparation Time: 30 minutes
Makes: about 30 squares

Ingredients
A little oil, for greasing
300ml Gold Top Milk
350g caster sugar
100g Gold Top slightly salted butter
2 tsp strong coffee paste
75g macadamia nuts

Method
Grease an 18cm square cake tin and base line with non-stick parchment paper.

Put the Gold Top Milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.

Bring pan to boil and boil for 15-20 minutes, stirring all the time.

When the mixture reaches 115°C on a sugar thermometer or soft-ball stage – when the mixture is dropped into cold water it forms a ball which will not hold its shape.

Remove the pan from the heat and stir in the coffee paste. Leave to cool for 5 minutes before adding the macadamia nuts.

Beat the mixture with a wooden spoon for a few minutes until it starts to thicken and the gloss disappears.

Pour into the prepared tin and leave to set at room temperature. Do not put in the fridge or a crust will form.

Once set, cut the fudge into small squares and store in a sealed container.

Decoration
On clear cellophane draw around a large plate to create a circle.

Carefully cut the circle out.

Place the fudge pieces in the centre and gather the cellophane together.

Secure with red coloured ribbon and place into the tea cup, beer glass or mug.

Approximate total cost of gift = £4.25

Cost of recipe ingredients required for gift = £2.53
Cost of ingredients if bought in full = £6.57 (value of ingredients remaining after recipe = £4.96)

Decoration: = from £1.75
Traditional tea cup and saucer, beer glass or mug – from £0.50 from charity shops or car boot sales
Ribbon – from £0.25
Cellophane for wrapping (£1 for 1m square available from florists)

Giles & Posner have another great Christmas gift offer—this time for your favourite bachelor!

The “Ultimate Lads Package” includes the Hotdog Rotisserie, Football Popcorn and Cyclone Cocktail for half price, a total of £32.45.

The offer is available until 31^st January.

Giles & Posner have also given VoucherMum.com readers a 10% discount with code VMUM through 22nd December. Unfortunately I’m told you can’t use the discount on sale item (but I wouldn’t blame you for trying!)

Today we cooked home made pizza in the new pizza trays that I got for 30% off (!) at House of Fraser earlier this week.

We used Jamie’s pizza dough recipe (below) and piled on loads of toppings that E’s mum picked up–sauce, cheese, tomatoes, onions, peppers, olives, ham, anchovies, etc.

We were very pleased with the result. See the snap above!

Ingredients

• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

Method

Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

One of the tenets of a budget lifestyle is not to waste! Here is a great recipe for stretching your meals by turning that leftover chicken carcass from your Sunday roast into another meal, courtesy of Gold Top.

For more Gold Top recipes, click here.

Post-Roast Broth

Serves 4-5

1 litre (1 ¾ pints) home made chicken stock (see below)

1 large carrot, peeled and diced

2 sticks celery, diced

50g (2oz) long grain rice

450ml (3/4pint) full-fat milk

About 200g (7oz) cooked chicken, shredded

About 200g (7oz) leftover roast potatoes (and cooked carrot and parsnip, if you like) cut into small chunks

1 small lemon, grated rind and juice

Salt and freshly ground black pepper

100g (3 1/2oz) (about a quarter) Savoy cabbage, finely shredded

1 Pour the stock into a large pan. Bring to the boil, add the carrot, celery and rice and simmer for 15 minutes.

2 Stir in the milk, cooked chicken and vegetables, bring back to the boil, add lemon rind and juice and seasoning, to taste. Bring back to the boil and sprinkle the cabbage on top in a layer. Half cover with a lid and simmer for 5 minutes until the cabbage is just tender.

3 Spoon into hot soup bowls.

To make chicken stock: Put the carcass from a roast chicken in a large deep pan. Add an unpeeled, quartered onion, 1 large carrot, and 1 celery stick, cut into chunks, 2 bay leaves, a few thyme sprigs, about 8 black peppercorns, ½ teaspoon salt and

2 litres (3 ½ pints) cold water.

Bring to the boil, then simmer, half-covered for 2 hours. Cool for half an hour, strain off the bones and vegetables and discard them.

Cool the stock quickly. Use in soups, stews and risottos.

If freezing the stock you can boil it up for another 15—20 minutes to reduce it to a concentrate.  Cool, pour into tubs leaving at least 2.5 cm (1 inch) gap at the top for expansion. Seal, label and freeze. Use within 3 months. Thaw overnight in the fridge or from frozen in the microwave or in a pan.

Yesterday I went to a Christmas Cookie Party at an American friend’s flat. In case you haven’t been sucked into the (brilliant) American tradition of Christmas cookies, here is how a cookie party works.

Everyone brings a big batch of cookies (ideally made from scratch!) so that everyone can take home 2-3 of each kind. Sometimes you bring copies of the recipe for everyone. Most times you share a story about your cookies.

Because I spent all day Saturday volunteering, I was a bit stressed about finding time to shop. So I searched for a recipe that I could make with all the basics we have in the house. I ended up baking an old-fashioned traditional cookie called snickerdoodles!

You’ll love them, and here is the recipe if you’d like to try. Credit goes to JoyofBaking.com.

Ingredients

Cookies:
360 grams plain flour
1/2 teaspoon salt
2 teaspoons baking powder
227 grams unsalted butter, room temperature
300 grams granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Coating:
66 grams granulated white sugar
2 teaspoons ground cinnamon

Method

In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

Preheat oven to 190 degrees C and place rack in the center of the oven. Line two baking sheets with parchment paper.

Shape the dough into 2.5 cm round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 5 cm apart. Then, using the bottom of a glass, gently flatten each cookie to about 1.5 cm thick.

Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 – 14 days.

Makes about 6 dozen cookies.