So Tuesday night, I used up the last of the chicken from the Sunday roast by mixing it with some cheese and pasta. That it pretty much it. It seems a bit silly to even write a recipe out but here I go anyway...
You will need:
- Large sauce pan
- Dessert spoon
- Oven proof dish
- Cheese grater
- Pasta (whatever shape you fancy although I think 'technically' Fusilli is used for cheese sauces)
- Cream cheese/cheese spread
- Cheddar/Parmesan*
- Green pesto
- Frozen peas
- Left over chicken (would also work with ham or tuna)
Yet again I find myself with a variety of ingredients so you can make this meal a little bit different every time. Mine turned out to be a '3 cheese pasta bake' purely because I had a bit of goats cheese in the fridge that needed using and it melted nicely through the pasta in the oven. If you have some you could use Mozzarella.
*Again, it seems like I am indulging in an expensive item by having a hard Italian cheese in the fridge. I justify it by the fact that I HATE the horrible stuff you buy pre-grated in a pot. Seriously - it smells like feet. Also it is something that I use a lot but sparingly which means it lasts a long time and really adds something to a meal.
What to do:
1. Cook your pasta shapes as per the instructions on the packet. (Alternatively, seeing as it will be baked as well, take off the heat whilst it still has a little bit of 'bite' to it so it doesn't go all squishy) Whilst it is cooking, cut up the chicken into bite size pieces
2. Add the frozen peas just as it is done and then drain off the water holding a few tablespoons back to start off the sauce.
3. Stir a whole packet of cream cheese through the pasta and add the chicken.
4. Crumble up a soft cheese such as goats cheese or Mozzarella (optional) and stir in.
5. Put the pasta into the oven proof dish and cover with grated cheese. Pop into a pre heated oven (Gas 6/180C) for 10-15 minutes or until the cheese on top is melted and crispy in places.
Done. You could add some jalapeños or cracked black pepper for a bit of flavour. I kept mine fairly unadventurous as it was for the littleys as well but it was by no means bland. This made enough for daughter No.1 and my other half to have for their pack up the next day as well!
Thursday, 1 May 2014
Monday, 28 April 2014
Sunday Roast
When you are cooking on a budget, buying a roasting joint or chicken can seem like a lot of money to spend on just one meal. I like to think of it as a long term investment...how many meals can I get out of this piece of meat?
This weekend we had a roast chicken. It fed 2 adults and 2 babies with plenty to spare. A leg each for the grown ups and the scrappy bits for the kids. (I can usually stretch this out to have enough for my older daughter when she is with us as well) I then take off as much of the meat from the carcass as I can using a sharp knife and wrap it up. The carcass then goes into a large pot with 4 pints of water, a couple of carrots, celery and whatever herbs I have to hand. Go nuts, there are no set rules with making a stock - garlic, mushroom stalks, peppers, parsnips, bay leaves, thyme, cardamom, black peppercorns. It's a great way to use up veg that is looking a bit ropey. I then let it boil for a couple of hours until it has reduced down and become a lovely sandy brown colour. Drain the carcass and veg through a sieve. You can then get to work on picking off any remaining meat from the bones. You would be surprised at how much you get!
Incidentally, this week I found a new way to make stuffing. I usually cook my meat on top of a layer of stock veg and few millimetres of water to stop it from drying out. I then use the water to make gravy. Yesterday I wanted to make a stuffing with a couple of crusts I had leftover so I put them in the blender with a bit of the chicken water and then chucked the mushy veg in too. I blitzed it all up with some salt, pepper and sage and then put it in an oven proof dish for half an hour. I had never thought to do this before but it was great because it (a) used the cooked veg that would have otherwise been chucked (b) meant that you didn't end up with uncooked onion in your stuffing and (c) bound together well without the use of an egg!
This weeks Monday night tea was...Hot and sour soup! Soups are great. Filling, comforting and (unless you add a load of cream) healthy. Monday nights after roast chick are usually risotto or soup night :)
You will need:
- Deep saucepan
- Wooden spoon
- Sharp knife
- Chopping board
- Fine grater
- Coconut/vegetable/sunflower oil
- Chicken stock
- Lemon juice
- Soy sauce
- Ginger*
- Garlic
- Chilli*
- Salt and pepper
- Onion/Spring onion/Leek
- Frozen peas/Sweetcorn
- Green beans/cabbage/mushrooms
- Egg noodles
There is a lot of variation here because you can basically use whatever you like. Once again this is something that I have never made the same way twice.
* I buy fresh ginger and green chilli's from my local Indian supermarket large quantities and then freeze them. I find this helpful for a number of reasons. Firstly, you will always have 'fresh' ginger/chilli available for stir fry/curries etc... Secondly, it makes it so easy to cut or grate them. You do not get the horrible stringy-ness you get when you grate ginger from fresh.
What to do:
1. Finely chop 2-3 garlics cloves, an onion/leek/handful of spring onions, 1 small green chilli. Grate a thumb size piece of ginger.
2. Put a spoonful of oil into your saucepan and put over a medium heat. When warm add the garlic, ginger, chilli and onions.
3. Stir and allow to sweat for a few minutes before adding the chicken stock.
4. Bring to the boil and then add the chicken that you picked off the carcass.
5. Add about 3 dessert spoons of lemon juice and a few splashes of soy sauce. Salt and pepper is desired. Now is a good time to taste to see is it needs any more seasoning. If it is too spicy, add some more lemon juice or a little honey or sugar. Some salt or light soy sauce will bring out more spicy flavour if it is not hot enough.
6. Once you have got the balance right add whatever combination of veg you want. Tonight we had sweetcorn, mushrooms and green beans but you could add some shredded cabbage, frozen peas, baby sweetcorn.
7. Bring back to the boil and then crumble 1 layer of egg noodles in the soup. These take only a couple of minutes to cook.
8. Serve. This amount will serve 2-3 adults (depending on how hungry they are)
The whole meal took less than half an hour to cook and eat!
I have 2 chicken breasts left and a handful of scrappy bits for tomorrow...
This weekend we had a roast chicken. It fed 2 adults and 2 babies with plenty to spare. A leg each for the grown ups and the scrappy bits for the kids. (I can usually stretch this out to have enough for my older daughter when she is with us as well) I then take off as much of the meat from the carcass as I can using a sharp knife and wrap it up. The carcass then goes into a large pot with 4 pints of water, a couple of carrots, celery and whatever herbs I have to hand. Go nuts, there are no set rules with making a stock - garlic, mushroom stalks, peppers, parsnips, bay leaves, thyme, cardamom, black peppercorns. It's a great way to use up veg that is looking a bit ropey. I then let it boil for a couple of hours until it has reduced down and become a lovely sandy brown colour. Drain the carcass and veg through a sieve. You can then get to work on picking off any remaining meat from the bones. You would be surprised at how much you get!
Incidentally, this week I found a new way to make stuffing. I usually cook my meat on top of a layer of stock veg and few millimetres of water to stop it from drying out. I then use the water to make gravy. Yesterday I wanted to make a stuffing with a couple of crusts I had leftover so I put them in the blender with a bit of the chicken water and then chucked the mushy veg in too. I blitzed it all up with some salt, pepper and sage and then put it in an oven proof dish for half an hour. I had never thought to do this before but it was great because it (a) used the cooked veg that would have otherwise been chucked (b) meant that you didn't end up with uncooked onion in your stuffing and (c) bound together well without the use of an egg!
This weeks Monday night tea was...Hot and sour soup! Soups are great. Filling, comforting and (unless you add a load of cream) healthy. Monday nights after roast chick are usually risotto or soup night :)
You will need:
- Deep saucepan
- Wooden spoon
- Sharp knife
- Chopping board
- Fine grater
- Coconut/vegetable/sunflower oil
- Chicken stock
- Lemon juice
- Soy sauce
- Ginger*
- Garlic
- Chilli*
- Salt and pepper
- Onion/Spring onion/Leek
- Frozen peas/Sweetcorn
- Green beans/cabbage/mushrooms
- Egg noodles
There is a lot of variation here because you can basically use whatever you like. Once again this is something that I have never made the same way twice.
* I buy fresh ginger and green chilli's from my local Indian supermarket large quantities and then freeze them. I find this helpful for a number of reasons. Firstly, you will always have 'fresh' ginger/chilli available for stir fry/curries etc... Secondly, it makes it so easy to cut or grate them. You do not get the horrible stringy-ness you get when you grate ginger from fresh.
What to do:
1. Finely chop 2-3 garlics cloves, an onion/leek/handful of spring onions, 1 small green chilli. Grate a thumb size piece of ginger.
2. Put a spoonful of oil into your saucepan and put over a medium heat. When warm add the garlic, ginger, chilli and onions.
3. Stir and allow to sweat for a few minutes before adding the chicken stock.
4. Bring to the boil and then add the chicken that you picked off the carcass.
5. Add about 3 dessert spoons of lemon juice and a few splashes of soy sauce. Salt and pepper is desired. Now is a good time to taste to see is it needs any more seasoning. If it is too spicy, add some more lemon juice or a little honey or sugar. Some salt or light soy sauce will bring out more spicy flavour if it is not hot enough.
6. Once you have got the balance right add whatever combination of veg you want. Tonight we had sweetcorn, mushrooms and green beans but you could add some shredded cabbage, frozen peas, baby sweetcorn.
7. Bring back to the boil and then crumble 1 layer of egg noodles in the soup. These take only a couple of minutes to cook.
8. Serve. This amount will serve 2-3 adults (depending on how hungry they are)
The whole meal took less than half an hour to cook and eat!
I have 2 chicken breasts left and a handful of scrappy bits for tomorrow...
Monday, 10 March 2014
Drop Scones
The thing about cooking on a budget is that it really tests your creativity. This weekend, I got some bacon out of the freezer to find we had only a few slices of bread left. I did however have a couple of eggs and some flour so decided to make American style pancakes. These are a family favourite and we often have them for a lazy Sunday brunch with bacon, maple syrup, fruit and yoghurt. However this time I decided to try a slightly different recipe for 'Drop Scones' (which I think are basically 'English' American pancakes). This is the best recipe I have tried - they were light and fluffy and took both savoury and sweet toppings well.
To make 15-20 scones you will need:
250g Plain flour
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
1 tablespoon caster sugar
2 eggs
1 teaspoon sunflower oil
300ml buttermilk (if you do not have buttermilk you can use full fat milk with lemon juice or vinegar - which is what I did. Instructions here)
Butter/sunflower oil for frying
Frying pan
Spatular
Large mixing bowl
Large spoon
Measuring spoons
Scales
Whisk
To make:
1. Put all the dry ingredients into the bowl and make a weel in the middle.
2. Add the eggs, oil and half the milk
3. Beat together the ingredients and incorporate all the ingredients
4. Pour in the remaining milk and whisk well into a smooth batter
5. Put your oil/butter into the pan over a medium heat.
6. Drop large spoonfuls of the batter into the pan from the tip of the spoon. This ensures nice round scones
7. Cook for a few minutes until little bubbles appear on the surface and burst. Turn them over and cook for a further 1-2 minutes.
8. Wrap in a clean tea towel to keep warm.
Normally I'm not into weighing and measuring but having tried variations of this recipes on an ad hoc 'throw it all in' basis I can tell you it doesn't really work! Baking is a science.
Go mad with toppings! I have grated apple into batter, mashed banana into it, added blueberries and raspberries, topped them with yoghurt, syrup, honey, bacon. Again, this is a really child friendly recipe. Littleys will love helping to make the batter just as much as they will enjoy eating the finished product!
To make 15-20 scones you will need:
250g Plain flour
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
1 tablespoon caster sugar
2 eggs
1 teaspoon sunflower oil
300ml buttermilk (if you do not have buttermilk you can use full fat milk with lemon juice or vinegar - which is what I did. Instructions here)
Butter/sunflower oil for frying
Frying pan
Spatular
Large mixing bowl
Large spoon
Measuring spoons
Scales
Whisk
To make:
1. Put all the dry ingredients into the bowl and make a weel in the middle.
2. Add the eggs, oil and half the milk
3. Beat together the ingredients and incorporate all the ingredients
4. Pour in the remaining milk and whisk well into a smooth batter
5. Put your oil/butter into the pan over a medium heat.
6. Drop large spoonfuls of the batter into the pan from the tip of the spoon. This ensures nice round scones
7. Cook for a few minutes until little bubbles appear on the surface and burst. Turn them over and cook for a further 1-2 minutes.
8. Wrap in a clean tea towel to keep warm.
Normally I'm not into weighing and measuring but having tried variations of this recipes on an ad hoc 'throw it all in' basis I can tell you it doesn't really work! Baking is a science.
Go mad with toppings! I have grated apple into batter, mashed banana into it, added blueberries and raspberries, topped them with yoghurt, syrup, honey, bacon. Again, this is a really child friendly recipe. Littleys will love helping to make the batter just as much as they will enjoy eating the finished product!
Friday, 28 February 2014
My take on Tabouleh
Purely because this is possibly what we'll be having for tea tonight!
Disclaimer: This recipe probably bears no resemblance to an authentic Middle Eastern Tablouleh. This is my own concoction based on something that a friend of mine gave to me once.
Serves 4
You will need:
- Cous cous or Bulgar wheat
- An onion
- Garlic
- A carrot
- A stick of celery
- Tin of tomatoes
- Cumin (seeds or ground)
- Ground coriander
- Fresh mint (finely chopped)
- Lemon juice
- Salt
- Black pepper
- Olive oil
- Stock cube (optional)
- Butter
- A large knife
- Saucepan
- Chopping board
- Wooden spoon
Optional extras:
Sometimes I make this as a meal and other times it is a side dish. If making it as a stand alone meal I would definately add a tin of chick peas. Other times I will zush it up a bit with some chilli and invariably it will contain sultanas and/or dried apricots which I would add at the same time as the tomatoes so they plump up nicely. Peanuts or cashew nuts also go well as do sunflower seeds and they add a nice texture. Veg wise you can pretty much use anything. Frozen peas and sweetcorn are my go to when I'm struggling for my 5 a day but courgettes and aubergines work really well.
Method:
1. This is just the basic tomato sauce recipe used in a different way. Add a teaspoon of each of your dried spices to the oil. Cook this out for a couple of minutes before adding your finely chopped onions, garlic, celery and carrots.
2. Proceed as per Basic Tomato Sauce Recipe
3. Once you've added you tomatoes, fill the tin with water and dissolve a stock cube into it then add it to the sauce.
4. Now add your cous cous or bulgar wheat. I have no patience for measuring out so usually go by using a handful per person and then 'one for the pot'.
5. Turn the heat down to low and allowed the cous cous to absorb the tomato sauce.
6. When the cous cous is cooked through and nicely fluffy, turn the heat off and chuck in your mint (as much as you like) about half a lemons worth of lemon juice and a knob of butter. Place the lid back on the pot and let the butter melt into the cous cous. If you are being healthy you could use olive oil or omit this step completely.
7. Stir the final ingredients through and serve.
This is another great dish for the littleys as it is soft and easy to spoon feed. Nice alternative to pasta
Disclaimer: This recipe probably bears no resemblance to an authentic Middle Eastern Tablouleh. This is my own concoction based on something that a friend of mine gave to me once.
Serves 4
You will need:
- Cous cous or Bulgar wheat
- An onion
- Garlic
- A carrot
- A stick of celery
- Tin of tomatoes
- Cumin (seeds or ground)
- Ground coriander
- Fresh mint (finely chopped)
- Lemon juice
- Salt
- Black pepper
- Olive oil
- Stock cube (optional)
- Butter
- A large knife
- Saucepan
- Chopping board
- Wooden spoon
Optional extras:
Sometimes I make this as a meal and other times it is a side dish. If making it as a stand alone meal I would definately add a tin of chick peas. Other times I will zush it up a bit with some chilli and invariably it will contain sultanas and/or dried apricots which I would add at the same time as the tomatoes so they plump up nicely. Peanuts or cashew nuts also go well as do sunflower seeds and they add a nice texture. Veg wise you can pretty much use anything. Frozen peas and sweetcorn are my go to when I'm struggling for my 5 a day but courgettes and aubergines work really well.
Method:
1. This is just the basic tomato sauce recipe used in a different way. Add a teaspoon of each of your dried spices to the oil. Cook this out for a couple of minutes before adding your finely chopped onions, garlic, celery and carrots.
2. Proceed as per Basic Tomato Sauce Recipe
3. Once you've added you tomatoes, fill the tin with water and dissolve a stock cube into it then add it to the sauce.
4. Now add your cous cous or bulgar wheat. I have no patience for measuring out so usually go by using a handful per person and then 'one for the pot'.
5. Turn the heat down to low and allowed the cous cous to absorb the tomato sauce.
6. When the cous cous is cooked through and nicely fluffy, turn the heat off and chuck in your mint (as much as you like) about half a lemons worth of lemon juice and a knob of butter. Place the lid back on the pot and let the butter melt into the cous cous. If you are being healthy you could use olive oil or omit this step completely.
7. Stir the final ingredients through and serve.
This is another great dish for the littleys as it is soft and easy to spoon feed. Nice alternative to pasta
Thursday, 27 February 2014
Easiest ever eggs
So, another variation from the 3 core recipes idea (I should probably get back on that, huh!?) but honestly, this is possibly the quickest, easiest, healthy meal you could cook. Ideal for brunch/lunch, packed with iron and protein and delicious - what more could a little tummy ask for!?
You'll need:
- An egg
- A handful of spinach
- Grated cheese
- Milk
- Black pepper
- Small oven proof dish
1. Wash the spinach and put it into the bottom of your dish
2. Crack your egg over the spinach and add a tablespoon of milk
3. Sprinkle over a little grated cheese (ideally a hard cheese like parmesan) and season to taste with pepper.
4. Place in a pre heated oven at 200c for 6 minutes (as I was making this for my littleys, I broke the yoke and cooked for slightly longer)
Easy peasy!
You'll need:
- An egg
- A handful of spinach
- Grated cheese
- Milk
- Black pepper
- Small oven proof dish
1. Wash the spinach and put it into the bottom of your dish
2. Crack your egg over the spinach and add a tablespoon of milk
3. Sprinkle over a little grated cheese (ideally a hard cheese like parmesan) and season to taste with pepper.
4. Place in a pre heated oven at 200c for 6 minutes (as I was making this for my littleys, I broke the yoke and cooked for slightly longer)
Easy peasy!
Wednesday, 5 June 2013
Sausage Spaghetti
Ok, so this is deviating from the whole '3 recipe' thing, but this is so quick and easy I just have to share. It was inspired by a few recipes I've seen online recently.
You will need:
- A tin of hot dog sausages
- Spaghetti
- Marmite
- 100g cream cheese
- Frozen peas/sweetcorn
- Cheese (for grating)
- A saucepan
Ok, so you might think Marmite is a bit of a weird ingredient. Bear with me. It is more a background flavour and is used as a stock for the sauce more than anything. The cream cheese largely dilutes the taste and using means you don't need to add any salt.
1. Open the tin of hot dog sausages a cut into bitesize pieces.
2. Take the spaghetti and skewer the sausage bits onto the strands like kebabs.
3. Boil a pan of water and put the sausage and pasta in. Cook according to the instructions on the packet. Just before the spaghetti is ready, add some peas/sweetcorn.
4. Drain off most of the water. Hold about enough to fill a shot glass back for the sauce.
5. Add the cream cheese and a dessert spoon of Marmite and stir in.
6. Serve with grated parmesan/cheddar
Voila! The whole meal takes about 15 minutes (eat your heart out Jamie). The most time consuming (and fun) bit is doing the sausage skewers and I enlisted the help of my daughter for this bit.
You will need:
- A tin of hot dog sausages
- Spaghetti
- Marmite
- 100g cream cheese
- Frozen peas/sweetcorn
- Cheese (for grating)
- A saucepan
Ok, so you might think Marmite is a bit of a weird ingredient. Bear with me. It is more a background flavour and is used as a stock for the sauce more than anything. The cream cheese largely dilutes the taste and using means you don't need to add any salt.
1. Open the tin of hot dog sausages a cut into bitesize pieces.
2. Take the spaghetti and skewer the sausage bits onto the strands like kebabs.
3. Boil a pan of water and put the sausage and pasta in. Cook according to the instructions on the packet. Just before the spaghetti is ready, add some peas/sweetcorn.
4. Drain off most of the water. Hold about enough to fill a shot glass back for the sauce.
5. Add the cream cheese and a dessert spoon of Marmite and stir in.
6. Serve with grated parmesan/cheddar
Voila! The whole meal takes about 15 minutes (eat your heart out Jamie). The most time consuming (and fun) bit is doing the sausage skewers and I enlisted the help of my daughter for this bit.
Saturday, 9 February 2013
Bolognaise, Lasagne, Chilli and variations thereof
At the time of writing, Britain is in the midst of a food scandal involving the discovery of horse meat in pre-packaged processed foods. In light of this I thought I would do a few *very easy* recipes.
These recipes are basically extensions of the 'Basic Tomato Sauce' recipe of my previous post. As well as the ingredients for that, you will need:
- Large saucepan
- Knife
- Chopping board
- Wooden spoon
- Vegetable peeler
- Frying pan
- 500g minced beef
- Vegetables (depending on which sauce you plan to make)
Depending on which one you plan to make you will need:
For the bolognaise -
- Spaghetti
- Mushrooms
For the chilli -
- Dried chilli flakes
- Kidney beans
- Bell peppers
- Rice/jacket potatoes/tacos
For the lasagne -
- Lasagne sheets
- courgettes/mushrooms
- oven dish
1. Start making the tomato sauce or 'ragu' by sweating the chopped onion, garlic, celery and carrot. (The celery and carrots are not essential in any of these sauces but they do add texture and flavour as well as contributing to your daily veg intake)
2. If you are making bolognaise or lasagne, add a teaspoon of dried oregano at this stage. As you add more liquid and heat the herb will rehydrate and add flavour. For chilli you can use whatever kind of chilli you like. Chilli powder or flakes are great as they last very well in your store cupboard. Use these in the same way as oregano. Alternatively, (or as well as depending on taste) you could use a chilli sauce or fresh chillis. Add these later in the cooking process so as not to cook out too much of the flavour.
3. Whilst the ingredients are cooking gently, put the minced beef into a frying pan over a medium heat and stir. The aim is to cook the meat just enough so that it releases the water and fat. This is called browning. You will know when it is ready as all the mince will be brown.
4. Pour off the liquid and add the mince to the vegetables.
5. Mix together and add the tinned tomatoes and tomato puree. Stir and allow the ingredients to cook through and the tomatoes to warm up before tasting to add seasoning. Add salt, pepper and sugar to taste. If using fresh chillis, add them now.
6. Chop and add whatever veg you choose to use. Mushrooms and courgettes work well in bolognaise and lasagne. *For chilli, add a tin of kidney beans about 15 minutes before the end of cooking as they are pre cooked and only need warming through.*
7. Leave on a low heat until the meat is properly cooked through and the flavours have developed. These sauces benefit from being allowed to stand for a while. You could even make the day before you plan to eat and reheat.
8. For chilli you could add some chopped bell peppers about 10-15 minutes. They will still have a bit of a crunch to them.
9. Serve with your choice of accompaniment.
10. For the lasagne, cover the bottom of an oven dish with the mixture. Place lasagne sheets on top to make your first layer then add more of the mixture on top of that. Finish the layering with sheets of pasta and then pour a white sauce on top. These are widely available in supermarkets although it is a sauce I plan to do a recipe for in the future. (If you can wait that long)
11. Cook for 45 minutes in a 180-200c oven. Serve with chips/garlic bread and salad.
I will tentatively say that these recipes will serve 4-6 people. By adding more tinned tomatoes and veg you can make it go much further. If you are on a tight budget, always add more of the cheapest ingredients!! I made the tomato sauce recipe stretch to feed 8 by using 2 tins of tomatoes, adding more veg and then liquidising the ragu served with meatballs which were bulked out with breadcrumbs :) Occasionally I will add a tin of baked beans to a chilli. The sauce balances the spiciness with some sweetness.
Cooking veggie is the best way to cut down food bills. Tins of beans and pulses will always be cheaper than meat and contain low fat proteins. Dried lentils are even better value and some require very little pre soaking. For example, you could make a veggie chilli by cooking the tomato sauce recipe and adding a tin of mixed beans. Cook some red lentils in a separate pan (as per the instructions on the bag) and then add to the sauce. The lentils add a lovely sweetness and texture.
I am not a fan of tofu but added to the layers of pasta and sauce with some blanched spinach makes a very filling and tasty veggie 'superfood' lasagne.
These are very difficult recipes to get wrong but it is all about confidence. The more you cook, the better and more confident you will become. Always always add seasoning a little at a time and taste before adding anything more. Experiment with different seasonings: Worcestershire sauce, balsamic vinegar are good things to have in your store cupboard and will work well with these recipes.
Eating on the cheap doesn't have to mean eating crap. Cooking from scratch may take little more time but at least you will know what has gone in it and it will always be cheaper than buying a ready meal. Also, you have the luxury of tailoring to your tastes. You can choose how much spice etc you put in.
These recipes are basically extensions of the 'Basic Tomato Sauce' recipe of my previous post. As well as the ingredients for that, you will need:
- Large saucepan
- Knife
- Chopping board
- Wooden spoon
- Vegetable peeler
- Frying pan
- 500g minced beef
- Vegetables (depending on which sauce you plan to make)
Depending on which one you plan to make you will need:
For the bolognaise -
- Spaghetti
- Mushrooms
For the chilli -
- Dried chilli flakes
- Kidney beans
- Bell peppers
- Rice/jacket potatoes/tacos
For the lasagne -
- Lasagne sheets
- courgettes/mushrooms
- oven dish
1. Start making the tomato sauce or 'ragu' by sweating the chopped onion, garlic, celery and carrot. (The celery and carrots are not essential in any of these sauces but they do add texture and flavour as well as contributing to your daily veg intake)
2. If you are making bolognaise or lasagne, add a teaspoon of dried oregano at this stage. As you add more liquid and heat the herb will rehydrate and add flavour. For chilli you can use whatever kind of chilli you like. Chilli powder or flakes are great as they last very well in your store cupboard. Use these in the same way as oregano. Alternatively, (or as well as depending on taste) you could use a chilli sauce or fresh chillis. Add these later in the cooking process so as not to cook out too much of the flavour.
3. Whilst the ingredients are cooking gently, put the minced beef into a frying pan over a medium heat and stir. The aim is to cook the meat just enough so that it releases the water and fat. This is called browning. You will know when it is ready as all the mince will be brown.
4. Pour off the liquid and add the mince to the vegetables.
5. Mix together and add the tinned tomatoes and tomato puree. Stir and allow the ingredients to cook through and the tomatoes to warm up before tasting to add seasoning. Add salt, pepper and sugar to taste. If using fresh chillis, add them now.
6. Chop and add whatever veg you choose to use. Mushrooms and courgettes work well in bolognaise and lasagne. *For chilli, add a tin of kidney beans about 15 minutes before the end of cooking as they are pre cooked and only need warming through.*
7. Leave on a low heat until the meat is properly cooked through and the flavours have developed. These sauces benefit from being allowed to stand for a while. You could even make the day before you plan to eat and reheat.
8. For chilli you could add some chopped bell peppers about 10-15 minutes. They will still have a bit of a crunch to them.
9. Serve with your choice of accompaniment.
10. For the lasagne, cover the bottom of an oven dish with the mixture. Place lasagne sheets on top to make your first layer then add more of the mixture on top of that. Finish the layering with sheets of pasta and then pour a white sauce on top. These are widely available in supermarkets although it is a sauce I plan to do a recipe for in the future. (If you can wait that long)
11. Cook for 45 minutes in a 180-200c oven. Serve with chips/garlic bread and salad.
I will tentatively say that these recipes will serve 4-6 people. By adding more tinned tomatoes and veg you can make it go much further. If you are on a tight budget, always add more of the cheapest ingredients!! I made the tomato sauce recipe stretch to feed 8 by using 2 tins of tomatoes, adding more veg and then liquidising the ragu served with meatballs which were bulked out with breadcrumbs :) Occasionally I will add a tin of baked beans to a chilli. The sauce balances the spiciness with some sweetness.
Cooking veggie is the best way to cut down food bills. Tins of beans and pulses will always be cheaper than meat and contain low fat proteins. Dried lentils are even better value and some require very little pre soaking. For example, you could make a veggie chilli by cooking the tomato sauce recipe and adding a tin of mixed beans. Cook some red lentils in a separate pan (as per the instructions on the bag) and then add to the sauce. The lentils add a lovely sweetness and texture.
I am not a fan of tofu but added to the layers of pasta and sauce with some blanched spinach makes a very filling and tasty veggie 'superfood' lasagne.
These are very difficult recipes to get wrong but it is all about confidence. The more you cook, the better and more confident you will become. Always always add seasoning a little at a time and taste before adding anything more. Experiment with different seasonings: Worcestershire sauce, balsamic vinegar are good things to have in your store cupboard and will work well with these recipes.
Eating on the cheap doesn't have to mean eating crap. Cooking from scratch may take little more time but at least you will know what has gone in it and it will always be cheaper than buying a ready meal. Also, you have the luxury of tailoring to your tastes. You can choose how much spice etc you put in.
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