Recipe Competition #2 - Frugal Recipes

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Moosey

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #15 on: April 09, 2009, 10:48 »
Spicy Veg Stew

2 veg oxos
2 onions
2 potatoes
8 carrots
4 parsnips
1 small swede
1 lemon in half
¼ cup cous cous
3 cloves garlic
1 tin chick peas
2 tsp garam masala
2 tins toms
2 tsp mustard powder
dash worcester sauce
salt and pepper to taste
2 pints boiling water

Chop all veg into stew size pieces.  Soften onion and garlic in a pan, when soft add spices and salt and pepper then add the water and stock cubes.  Bring to the boil and add the veg, cook until veg is soft.  Add all remaining ingredients and cook in a medium oven until stew is thick.  Serve with a few chopped herbs on top and some crusty bread.  Yummy!

I usually make this out of my head, so I'm hoping I haven't missed anything.  Its a great use anything stew and can use leeks, kale, whatever is in the fridge.  I usually make with Chicken oxos and Lamb stock works well too but thought I would keep it as a veggie recipe! 

Makes enough for 4 big portions.
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mrs bouquet

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #16 on: April 16, 2009, 11:23 »
Lemon and Rocket Risotto


This is easy and adaptable. (the measurements are for 2 people)

75 gms risotto  or long grain rice
1 chopped onion
1 or 2  chopped garlic cloves
 
juice and zest 1 lemon
60 gms butter
1 tblspn olive oil (can be another oil if you prefer)
450 mls chicken or vegetable stock
50 gms of home grown rocket (or buy a small bag)


Heat 25 gms of the butter and the olive oil in a frying-pan add the onion, lemon zest and garlic and cook gently until soft.

Add a little rice and stir to coat everything together.  After a couple of minutes add 75 mls of the stock and boil for another 2 minutes, stirring constantly.  Then add the stock a little at a time, and continue to add as the rice absorbs the liquid, continue to do this until all the stock has been used (for some of the time, I usually cover the pan with its lid.) up and rice is soft with just a little crunch to it.

Finally add the remaining butter, lemon juice and rocket and season according to taste.

If you want to you can adapt risotto and use anything else you have to hand, ie: a few bits of cooked left-over chicken, a wrinkled pepper, leek, etc.

Enjoy,  Mrs Bouquet
« Last Edit: April 16, 2009, 16:32 by mrs bouquet »
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mrs bouquet

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #17 on: April 16, 2009, 11:51 »
Fratata   (This is my own version, and therefore may not be according to recipe books)


6 eggs
1 chopped onion (can be white or red)
2 garlic cloves (if desired)
Spring onions (optional)
Wafer Ham or slices (chopped)
Potato cooked and diced into approx. 1 inch cubes
(I usually use left over spuds from the day before)
Some cooking oil
At this point I then use some coloured peppers if I have got them, and chop about 1 quarter of each colour.
1 heaped teaspoon rosemary

1 tablespoon of frozen peas
1 handful of frozen french beans about 1 1/2 inches long
Cook these for a few minutes

Method:

BreaK the eggs into a bowl and add salt and pepper, whisk lightly.

Put some oil into a non-stick frying pan, (my pan is 9 inches across the base) then add the potato and allow to cook until slightly brown.
Add the onion and garlic, and cook for a few minutes  then add peppers, and cook a little bit more until soft.
Now add the ham and the peas and or beans, and pour over the egg mix.  As this starts to set, gently break the egg mix through and try to pour some mix into the small gaps, and make the edge around the pan nice and neat.
When it is almost set (which takes about 3/4 mins) sprinkle with the rosemary.
Then pop it under a hot grill until it just goes a nice colour, but don't over grill it.

I roll 2 layers of foil around the handle of my pan, because it is plastic. !

I serve with chopped tomato and cucumber, mixed with a little basil.

Enjoy.  Mrs Bouquet





« Last Edit: April 16, 2009, 11:57 by mrs bouquet »

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John

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #18 on: April 16, 2009, 13:52 »
Real recipes by real people for real food - nowt wrong with that by our lights  :D
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sunshineband

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #19 on: April 16, 2009, 14:58 »
Here's my version of dhall, quantities need to be exact but I have given some as a bit of a guide!

You will need:
split mung beans (those orangy pink lentils in the supermarket in bags) about 8 oz
half an onion
half a lemon
2 bay leaves
2 green chillies slit open
half teasponn of turmeric
couple of table spoons of sunflower oil OR largish knob of butter with a teaspoon of oil
3 or 4 dried red chillies
medium sized onion cut into fine slices/rings
tablespoon of either mustard seeds or cumin seeds or fennel seeds
largish pinch of ground asafetida* (can miss this out if you don't like it or haven't got any)

To make the dhall:
Pick over the lentils to make sure there are no little stones

Wash thoroughly, put in large saucepan with half onion, lemon, green chillies,  turmeric and bayleaf and enough water to cover to a depth of 2 ins

Bring to boil, skimming off any froth and throwing this away

Simmer partly covered for about 20 minutes, until lentils are soft enough to squash easily.
Take out all flavourings and discard

Add salt

While they are cooking make to tarka topping:
Heat up oil or oil/butter mix (the oil stops the butter burning) in frying pan

Add the dried chillies, asafetida and seeds carefully as they will splutter.

Put in the finely sliced onion and cook unitl brown and crisp. Low/medium heat, don't stir too much

Pour contents of frying pan over the top of the lentils and serve immediately

Plain rice and green salad go eally well with this, or any indian bread like naans, or hot buttered toast.

Cooking rice
I have also put in our way of cooking rice as it is foolproof and dead simple. You can cook it while the dhall is cooking.

1. Put three quarters of a cup of rice per person in a medium size saucepan and rinse unitl water runs clear. Don't mess about too much with it or starch is released and the rice will be sticky
2. Put cold water in unitl it covers the rice to the depth of your first knuckle of your middle finger, half way up the knuckle
3. Bring to the boil, cover and turn down heat to low and leave it alone for 18 to 20  minutes
4. There should be no water left. Fluff up the rice and serve (If you leave the lid on the pan the rice will stay warn for about half an hour)

You can add cardomom seeds, bay leaf, lemon etc with the water, or salt if you like.

Happy eating!
 

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Lardman

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #20 on: April 17, 2009, 23:30 »
Am I the only one still likes liver? Not for the veggies amongst us.

Liver & Onions

4 slices lambs liver - from a butcher not the supermarket vac packs you'll just get bits.
4 large onions - more if you like.
Gravy (powder - but granules if you must)
Cornflour

2 Large spuds
1/2 Cabbage - or a few handfuls of sprouts.
4 Carrots.

Cook cabbage and carrots to your liking, steaming doesn't count - drain, but save a mug of the water.

Boil spuds, mash lightly - please don't cream them with milk and butter thats just wrong in so many ways.

Roughly slice onions , sweat slightly in large frying pan. Add liver - cook each side for a few minutes until coloured.  Dont over cook it otherwise it will have the same texture as a rubber door seal. It doesn't matter if it still bleeds when you stab it.

Add veg water to gravy powder & cornflour (or granules) , and add to pan.

Simmer the lot down turning the liver occasionally - 10 minutes max or until liver is to your taste. 

Season.

Plate up mash, veg and a goodly amount of liver and onions.

Has to be less than £1 a head even less if you can raid the plot  :D

Can't really be frozen and doesn't reheat well.

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John

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #21 on: April 18, 2009, 07:57 »
Liver and onions - my favourite with that thick bitty gravy. :D :D


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Moosey

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #22 on: April 18, 2009, 10:15 »
Am I the only one still likes liver?

Yes! (Apart from my Dad and John it would seem)!  :ohmy:

Mum used to put sausages in for me as I would never eat the liver, too strange a texture going on for me!   ::) :D :D

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Ropster

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #23 on: April 19, 2009, 13:40 »
Am I the only one still likes liver? Not for the veggies amongst us.


No I love Liver, but no one else in my house will eat it so I dont have it often

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alibean

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #24 on: April 19, 2009, 17:43 »
This is a 'Thursday night' dinner - ie: I do my shopping on a Friday so it's a use up what 's left in the fridge type thing...


Moroccan roasted vegetable couscous with 'whatever'

1.  Chop a selection of vegetables such as red onion, butternut squash, peppers, sweet potato, mushrooms, leeks, courgettes, aubergines etc etc

2.  Put vegetables on a big tray and toss in a good glug of olive oil (u can use vegetable for frugalness if u really have to), chopped herbs (dried or fresh oregano, parsley, and basil), and spices (cumin, cinnamon, chilli) - season to taste. Put in a hot oven, turning every ten minutes or so until veggies are done (40 minutes-ish)

3.  When veggies are 10 minutes from done put cous cous in a bowl, add some dried or fresh coriander & mint,  and juice of a lemon.  Top up with hot water, cover with clingfilm and leave until the grains have soaked up the water.

4. As for the 'whatever' you can put 'whatever' protein source you've got handy to have alongside. Such as:
      a) salmon - pan fried with lemon and fresh chillies
      b) chicken pieces (free range please - worth the expense) - oven cooked with lemon, honey and chilli or harissa paste if u have some
      c) slow cooked cheap cut of lamb in a tagine type sauce
      d) chick pea felafels whizzed up in the food processor

5.  When veggies and cous cous are done you can mix them up and serve with your 'whatever'.  If there's any left over it is nice cold with tomato ketchup (for the heathens amongst us!)


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Ropster

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #25 on: April 19, 2009, 18:15 »
Chicken Risotto (Cheats method)

This feeds our family 2 adults 2 middle sized children
if you have more to feed use a bigger mug

2 chicken breasts diced or similar amount of leftover chicken chopped small
Large Mug of Rice (Risotto rice is best but any will do)
1 finely chopped onion or a few chopped spring onions
2 large mug's of hot stock or boiling water with a stock cube in
half a mug of peas
salt and pepper


to garnish a few raw nuts added at the last minute to warm up and/or fried mushrooms


Method

add all ingredients to a large microwaveable dish
microwave on full power for 12 minutes
check consistency and add nuts if using
microwave for another minute or 2 , all of the liquid should be gone

serve with fried mushrooms

Filling cheep, tasty and very very easy

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JulieP

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #26 on: April 20, 2009, 12:14 »
Sausage & Potatoe Casserole - for 3/4 people (or 2 if Very Very Hungary) ;)

1 pack thick sausage
3 or 4 large potatoes
2 large onions
Mushrooms (optional)
Garlic (Optional again - I use 3 cloves)
3/4 pint Vegetable Stock
1 teaspoon Marmite (optional - I know many HATE it)
Pepper
Smear of butter or Oil

Butter a casserole dish

Slice (thinly) potatoes and line bottom of dish with

Slice Onions & Mushrooms (if using) & crush Garlic,
Fry onions on a low heat until soft and just turning brown, add Garlic and Mushroom gently fry for a while longer, then add everything ontop of Potatoes

Gently fry the Sausages until brown all the way round, but not cooked through.

Mix stockcube (or homemade stock- need to be hot) with Marmite (if using) and poor over mixture, add pepper to taste

Put sausage on top, pop a lid (or foil) on and put in the oven for 1 hour - Gas 6 or equivalent

Eat with crusty bread
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titch

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #27 on: April 30, 2009, 21:42 »
Potato bake - this is sooo cheap,looks simple, tastes fab - enough for 3 -4 people

4 or five large potatoes (more if for more people)
1 large onion (or more to taste)
1pint chicken or veg stock made from stock cube of choice and boiling water
optional - half a swede
black pepper - optional

peel (or not) the potatoes, and slice thinly ish!
the same with onions
the same with swede
put layer of potatoes, to cover bottom of dish, then some onion, then some swede, then potato, onion, swede - a little black pepper every once in a while is nice, and continue in thsi way to the top of the dish, pour over stock (add more if needed, it should not cover the potatoes.
put on lid or foil cover and bake in a moderate oven around 180 deg or equivilant for around 1 hour, then remove lid, dot top with butter/marge/olive oil and let bake again for around 1/2 hour

a meal in itself, very tasty but could be a veg accompanimnet also i spose

sorry quantities are a bit vague - i tend to chuck it in a see what happens

of course add more onions or swede if you like em, or could substitute other thinly slice vegiees
just keep breathing................

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John

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #28 on: May 02, 2009, 09:45 »
Well the competition is now closed (Entries after this post will not count) and it's going to be tricky to pick a winner.

We'll post the winner shortly and there's going to be another competition.


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John

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Re: Recipe Competition #2 - Frugal Recipes
« Reply #29 on: May 05, 2009, 12:31 »
After much debate and discussion because the standard of entries has been so high, we've finally managed to pick the winner. So:
Congratulations to annie2006 for the huge batch bake
We felt it was the most frugal of all.

If you'd like to drop me a PM with your address annie, I'll get the book on its way to you. It may take a week or two, massive apologies but they sold out and are awaiting a re-print but it will be sent asap.

Thanks again to everyone who contributed.



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