Cornflake cookies

Cornflake cookies

Leftover cornflake cookies

Cornflakes are a tricky leftover, I think, for one reason- if you don’t want to eat them in the way that you ‘should’ (in a bowl, with milk), then, what?  You’ve bought this box, this product.  Now you don’t have enough for a bowl of cereal so – well, what to do?  You’re not a mad, cereal mixing freak, are you?  ARE YOU?

Adding cornflakes to cookies sounds nuts I know – but what are nuts if not savoury and crunchy? So why should your annoying two handfuls of cornflakes be any different? Make these and BE AMAZED or else.

I like to think of little ones, esp in the school holidays, learning that the smallest leftover can be the inspiration for their next snack or meal. Teach ’em young I say.

 

Leftover cornflake cookies

Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Author: Ann Storr

Ingredients

  • 115 grams unsalted butter, room temperature
  • 80 grams light soft brown sugar
  • 50 grams caster sugar
  • 1 egg
  • 250 grams plain flour
  • 1/2 teaspoon baking powder
  • Pinch Salt
  • 25-50 grams leftover cereal
  • 50 grams chopped white chocolate/choc chips

Tools

  • Scales
  • Two large mixing bowls
  • Baking trays
  • Fork
  • Balloon whisk
  • Greaseproof paper
  • Scissors
  • Wire cooling rack
  • Dessert spoon

Instructions

Prep

  • Line the trays with greaseproof paper
  • Turn the oven to 180C
  • If using a bar of white chocolate, cut it up

Method

  • Whisk/sift together the flour, baking powder, bicarb and salt into a large bowl and set aside
  • In a smaller bowl, whisk together the butter, sugars, egg and vanilla until soft and creamy
  • Pour the wet mixture into the dry
  • Using the balloon whisk, GENTLY stir the wet mixture into the dry making sure it’s all mixed in
  • Gently fold in the cornflakes and chocolate
  • Using a dessert spoon, place dollops of dough on your baking tray
  • Bake for about 10-12 minutes, until the edges are light brown
  • Leave on the tray for a couple of minutes as they’ll need to get more firm before moving them to your wire rack to fully set

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover lard popcorn

Leftover lard popcorn

How to use leftover lard to make popcorn

It’s half term here in the UK and that means hungry kids who want something to eat *now*. Healthy-ish snacks that don’t rinse your bank account, are cheap and easy to smuggle into a cinema or pack into a picnic are what we all need. Using the leftover lard as the fat to make a bowl of home-made popcorn is a delicious and super cheap for you, me, EVERYBODY (sorry, went a bit ‘Blues Brothers’ there).

An ex’s mum taught me how to make popcorn. The transformation from hard yellow seeds to soft and puffy creamy things *still* excites me. My ex would buy those pre-made tubs that you microwave yourself. “WHAT IS WRONG WITH YOU?! ALL THAT FAKE BUTTER? WHAT A WASTE OF MONEY!” and there would definitely be a tut, and there would possibly be a cuff around the ear. So, she taught me how. One kernel first, to make sure that the oil is at the correct heat.

If you have a big, Asian/African supermarket near you, then you should be able to get a kilo for around £2.35; my 100g then costs me 24p.  A supermarket 50g is around a quid so, not as good value but still masses better than anything ready-made.

A tablespoon of fat, 100 grams of popping corn and cheap snacks are yours. I often make a batch during the week to add a small pot to my daughter’s packed lunch, which costs me all of 2p.

Make sure that you’re ready to make your popcorn, with everything to hand, as it can burn ever so quickly. And it stinks.

If you’re vegan or veggie, of course you can use a plant-based oil like ground nut or sunflower; olive oil will burn too quickly and, I think, isn’t the right flavour for popcorn. If you’re an omnivore then scoop out pennies worth of lard. Get a movie, snuggle under a blanket with the kiddos and enjoy the umami flavour that using leftover lard or schmaltz and bring to a lovely big bowl of salty popcorn.

 

 

Home made popcorn using leftover lard

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Snack
Keyword: eating on a budget, family recipies
Servings: 2

Ingredients

  • 1 tablespoon leftover lard you can use plant based oils
  • 100 grams popping corn
  • 1/2 tablespoon sugar & salt optional!
  • 25 grams unsalted butter

Tools

  • 1 saucepan with lid
  • 1 scales
  • 1 knife
  • measuring spoons/teaspoon & tablespoon
  • 1 large bowl for eating!

Instructions

  • Turn heat to medium and add the lard (or oil) to the saucepan
    Place ONE kernel of popping corn into the fat and keep an eye on it; after about 3-5 minutes the corn will pop
    Only once the first kernel has popped, add the rest of the popping corn to the pan and immediately place the lid on the pan
    Listen to the popping; it should rumble happily away. As soon as the popping is only every couple of seconds, remove from the heat
    Pour the corn into a waiting bowl
    Take the butter and swirl it around the hot popcorn pan; pour all over the popcorn, sprinkle with salt and butter and enjoy!

Storage

  • Popcorn is best eaten fresh but it will keep for up to 3 days in a lidded, airtight storage container

Notes

Me

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Mash potato buns

Mash potato buns

How to squash your leftover mash into soft buns

(Ahem; sorry just couldn’t resist). Leftover mash is as soft and beige as leftover porridge. And we all know what leftover porridge is for: porridge muffins, and porridge bread. So how about mashed potato bread?

(Also, two bread posts in as many weeks … but it’s fecking February, it’s grey here it’s cold and I just want to bake. Plus: homemade bread is cheaper than most supermarket bread, so it’s a way of saving cash.)

Remember that every bread is just carbs that are fermented with yeast (from a can or your jar of sourdough starter). I gave up on homemade sourdough long ago; it’s lovely but I’m not that great a bread baker plus I’m the only fan. There’s only so much sourdough that even I can eat.

So, mash bread; prepare yourself for soft, smooth buns (sorry not sorry). I thought about soft milk buns or brioche when I made these, as the mash was already rich with butter and whole milk. I cracked in an egg and added 25 grams of sugar, just because I wanted to. That’s where relay race cooking is the best – you see what’s in front of you (mash!), and *that* is your inspiration for the next meal – not some end of aisle teaser. Omit the egg and/or sugar if you like.

Your leftover mashed potato buns will be perfect when still warm from the oven and full of melted butter and a wedge of strong cheddar. I practised making fried chicken for my kids the other day, ahead of a gaggle of girls coming round for dinner of fried chicken and chips followed by ice-cream sundaes. Sadly for me, there was warm, crunchy fried chicken to eat up … shredded fried chicken inside one of these was … it was unholy.

Leftover mashed potato buns

Makes 8

Ingredients

Leftover mashed potato, from 25 grams to 200 grams
Strong bread flour – enough to make potato and flour equal 700 grams
A little extra flour for kneading
7 grams/1 sachet yeast
14 grams salt
1 egg, optional
25 grams sugar, optional
Up to 350 ml milk or water
A little milk for glazing

Tools

Scales
Bowl
Baking tin
Greaseproof paper
Pastry brush

Time

Around 30 minutes for combining and kneading
At least 3 hours for rising or overnight
30 minutes to bake

Method

Rub the potato into the flour to avoid lumps
Add salt and yeast and rub in; if using the sugar, add now
If using the egg, add it to 200 ml milk and whisk in
Depending on your flour/mash ratio, and how much milk was in your mash means it’s not easy to say exactly how much liquid to add; the mixture needs to come together as a dough; you’re looking at around 400ml, but it could be anything from 250 ml to 400ml. Not sure? Start with 250 and see if all the flour is wet and the dough coming together. If not, add more, steadily. You can add a little more flour if the dough is too sticky, but try to avoid that if possible
Once you’re happy with the dough, it’s time to knead dust the counter with a little flour. Holding onto the dough with your left hand, push the dough away from you with you right hand. Carry on with this for 10 minutes until the dough feels silky and you can hear the odd “pop” from the dough

OR

Shape the dough into a round and return to the bowl; as it rises every few hours, gently punch down and re-shape; do this over 6 hours. No kneading required!
When you’re ready to shape into buns, take a dough cutter or large knife and cut the dough into 12 pieces
Shape the pieces into buns by making them into a round and tucking the sides under the edge
Place each bun in the lined tin around 2cm apart
Cover with a clean tea-towel and leave to rise again, for about 30 minutes
Turn the oven to 180C
Optional: glaze the buns with a little milk before placing in the oven
Bake for around 25 minutes, or until all golden brown on the top
Leave to cool, if you can

Storage

Like all home baked bread, these buns are best eaten on the day you bake them
If not, cut into them and freeze for up to 3 months

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

(One spoonful of leftover) Bolognese & tomato sauce

(One spoonful of leftover) Bolognese & tomato sauce

Bolognese sauce takes time to pop and simmer away; or you’ve bought a jar with it pre-made because life is busy and you prefer jarred sauce.  It’s your dinner, not mine!

Whatever type of sauce – if there’s meat, lentils or quorn in there – that food was grown, harvested, packed and picked.

So what are *you* going to do with that handful of leftover bolognese?  May I suggest making a simple tomato sauce and just adding your strong, delicious, bolgonese to it?  Hardly the thrill of the century but not every meal has to be an event.

A tin of tomatoes costs anything from 40p to around a quid (50C – $1.50), depending on your budget and preference.  So 40p could stop you from chucking out perfectly good food.  Nice!

Finely dice an onion, fry it in a little oil, add the tomatoes.  Turn the heat down and let them bubble and pop, gently.  Once the sauce is nice and thick (around 20 minutes), add your leftover bolognese.  Got some rogue mushrooms in the fridge?  In they go.  Some roast cougettes.  Nice.  Bacon- amazing!

Enjoy a meal that is tasty, has saved food waste and cost you very little cash.  Nice!

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Cornflake crumbed chicken

Cornflake crumbed chicken

Cornflakes are a tricky leftover, I think, for one reason- if you don’t want to eat them in the way that you ‘should’ (in a bowl, with milk), then, what?  You’ve bought this box, this product.  Now you don’t have enough for a bowl of cereal so – well, what to do?  You’re not a mad, cereal mixing freak, are you?  ARE YOU?

Have you seen the recipes for a cornflake breakfast bowl?  What about the white chocolate cornflake cookies?  Not got a sweet tooth?  Well how about some soft chicken all crunchy with a nice corn(flake) coating?

Okay okay I know this is a litle Blue Peter BUT it works! Bash up the cornflakes and add in some peri-peri. This is a great way of using up all those odd ends at the bottom of the cereal bag and saves you from having to buy/make breadcrumbs. The chicken is crunchy and tender. I love it.

Top tip!  Use your right hand for coating the chicken with the flour/cornflakes, and your left for the egg.  This means your hands don’t end up with thick layers of crumb coating!

If you’re making loads and want to freeze, place layers of greaseproof paper in between the chicken, to stop them freezing into a solid mass OR lay them on a lined baking tray, cover and freeze.  When frozen, pop into a tupperware/bag, write what they are and enjoy your own frozen convenience food!

Cornflake crusted chicken

Serves 3-4, depending on appetite!

Ingredients

2 chicken breast fillets
1 egg
50g plan white/gluten free flour
Salt and pepper
1 1/2 teaspoons peri-peri spice mix (optional)

Tools
Scales
Chopping board
Sharp knife
2 plates
3 bowls
Whisk/fork
Frying pan
Slotted spoon/flipper
Kitchen paper

Optional tools
Measuring spoons

Time
10 minutes prep
15-25 minutes to make
20 to cook

Level
Little more advanced

Prep
Place cornflakes in a bowl and crush into small pieces with your hands
Add peri-peri to the cornflakes.  This optional, but it adds a nice flavour
Whisk the egg.  Season the egg with a little salt and pepper
Season the flour with a little salt and pepper
If using chicken breasts (rather than pre-sliced mini fillets), cut your chicken breast into long strips.  You should cut around 8 strips per breast

Method
Place the bowls in a row with a clean plate on the end
Pick up one chicken strip.  Place it in the flour.  Using your right hand, make sure the piece of chicken is entirely covered in flour
Place the floured chicken piece into the egg.
Using your LEFT hand, cover it in egg.  Still using your left hand, place the chicken into the crushed cornflakes.
Back to your right hand!  Press the cornflakes into the chicken quite firmly. This makes sure you’ve got a good amount of coating (and flatter makes for quicker cooking)
Place the crunchy fillet onto the plate
When you’re feeling confident you can do about 3 at once
Once they are ready, place a big frying pan on the hob, at medium hot heat
(If you’re getting supper ready, pop any veg on now – you’re about 20 minutes away)
Add enough oil so that you have 1mm in the bottom of the pan
Chuck one cornflake into the oil.  When it sizzles and wriggles, the oil is hot enough. DON’T CROWD THE PAN!  Your chicken won’t get crisp, which is gross.
The chicken pieces should sizzle but could burn easily, so don’t wander off.
Jiggle them around as they cook to help the heat to spread nicely
Turn each piece at around 5 minutes.  The chicken is cooked when it’s firm.  Worried?  Cut into the fattest one that’s cooking and check!
Leave to drain on some cooking paper while you cook the rest
Serve with veg or in a wrap with salad.

Storage/further meals
These won’t be so nice re-cooked, but would be great cold in a sandwich
If you know you won’t eat them all, place in a freezer bag/tub and freeze for up to 3 months.

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Leftover porridge bread

As soon as I learnt you could put oats in bread, using porridge was just a hop skip & a jump away.
Food ‘grammers here will of course know Claire Hughes’ love of using porridge in bread, and she’s right, it’s brill.  Again the porridge brings a mellow flavour and chewy texture which is what you want in white bread.
Now, I am shit at baking bread.  Yes, I bake a passable loaf but I’m not about to enter GBBO (and not just because Prue Leith is a goddess and scares the living shit out of me).  I can’t kned bread.  I have been baking, off and on, for 15 years.  Everyone says “oh!  It’s just *so* easy look at these tiny children doing it!” – yeah, these tiny children who are being taught by and helped by professionals!  GArh!  The bollox of food writing!
So, my StorrCupboard friends, if you have the will and a heap of time, try this method.  I was taught it by the gorgeous Peter Wheelan of teh Duke of Cambridge, when I taught cooking there.  My bread is now good, I don’t get flour and dough everywhere and, yes, it takes a long time, but it’s just 10 mins to mix it and then a shape of the dough every couple of hours.  To me, that’s not a bother, but then I work in my kitchen and, before I did that well – well I just love bread so much that I’ll do what it takes for home-made bread!
If you’ve got 250g of porridge or 100g it doesn’t matter: just make sure that the total weight of porridge & flour is 500g.  That’s it. The amount of salt and yeast will stay the same, the water might vary a little. But enjoy your bread with some butter and jam! Recipe here.

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com