Charity No: 1193073
Still Good Food
Saving Food Still Good To Eat
reducing food waste
saving our planet
Elsey's Yard, Risbygate St, Bury St Edmunds, Suffolk, IP33 3AA
and
Freedom Church, Mill Road, Great Barton, Suffolk, IP31 2RU
Recipes
Great menu ideas from simple ingredients
Banana Cake
140g butter, softened, plus a little extra for greasing the tin
140g caster sugar
2 large eggs, beaten
140g self raising flour
5ml (1tsp) baking powder
2 very ripe bananas, mashed
50g icing sugar
-
Heat oven to 180°C/160°C fan/gas 4.
-
Butter and flour a 900g (2lb) loaf tin.
-
Cream together 140g softened butter and 140g caster sugar until light and fluffy.
-
Slowly add 2 beaten eggs with a little of the flour.
-
Fold in the remaining flour, 5ml (1tsp) baking powder and 2 mashed bananas.
-
Pour the mixture into the prepared tin and bake for about 50 mins until golden.
-
Cool in the tin for 10 mins, then remove to a wire rack.
-
Mix 50g icing sugar with 10-15ml (2-3tsp) of water to make a runny icing.
-
Drizzle the icing across the top of the cake and decorate with a handful of banana chips if desired.
Bread Pudding
500g white or wholemeal bread
500g mixed dried fruit
85g mixed peel
20ml mixed spice
600ml milk
2 large eggs (beaten)
140g sugar
Zest of 1 lemon (optional)
100g butter, melted
30ml demerara sugar
-
Tear bread into a large mixing bowl and add fruit, peel and spice.
-
Pour in milk and stir well to completely
-
Add eggs sugar and zest of lemon.
-
Set aside for 15 mins to soak.
-
Heat oven to 180°C/160°C fan/gas 4.
-
Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base).
-
Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara sugar.
-
Bake for 1½ hrs until firm and golden.
-
Cover with foil if it starts to brown too
-
Turn out of the tin and strip off the paper.
-
​Cut into squares and serve warm.
Bruschetta
Grilled bread with tomatoes, onion, garlic and olive oil
½ small red onion (finely chopped)
8 medium tomatoes (coarsely chopped & drained)
2 - 3 garlic cloves (crushed)
6 - 8 leaves of fresh basil (finely chopped)
30ml balsamic vinegar
60 - 80ml extra virgin olive oil
1 small baguette
-
In a large bowl mix the onions, tomatoes, garlic and basil.
-
Add the balsamic vinegar and extra virgin olive oil.
-
Add salt and pepper to taste. Mix again.
-
Cover and chill for at least an hour.
-
Slice the baguette loaf diagonally into thick slices.
-
Lightly toast or grill on both sides.
-
Serve the tomato mixture on the warm slices of bread.
More Recipes coming soon