Allotment Gardening Advice Help Chat
Chatting => Chatting on the Plot => Competitions => Topic started by: John on April 03, 2009, 00:36
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We're looking for recipes that are wholesome but cheap. Could be vegetarian or utilising a cheap cut of meat or offal. Credit crunch beaters for the family
The best recipes will be put on the recipe pages of the site.
The prize is a copy of Carol Klein's latest book, Grow Your Own Fruit. There's an extract from the book on the web site: How to Grow Peaches & Nectarines (http://www.allotment-garden.org/fruit/peach-nectarine/index.php)
The competition is open to all members and you may enter more than one recipe. The winner will be chosen by Allotment Growing at the end of April
The Legal Stuff
By entering you agree to grant to the allotment growing website group including sub-domains and associated sites thereof a non-exclusive licence to publish and use your recipe and extracts from your recipe on the site.
The prize must be taken as stated and cannot be deferred. There will be no cash alternative. Prize(s) unclaimed after 28 days will be deemed to have been forfeited and Allotment Growing reserves the right to offer the prize to another entrant. The winner will need to provide their name and address in order to receive their prize.
Recipes should be in line with the theme of the competition. Entries that do not comply in the sole opinion of Allotment Growing will not be eligible. The decision of Allotment Growing to accept or reject an entry is final. No correspondence will be entered into.
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ok this is my huge batch bake recipe which i make every month without fail. it makes: 2 spag bol, 5 chilli con carne and one shepherds pie for a family of 5 ( 2 adults and 3 small children), so a total of 40 portions :blink:
but only uses 1kg of mince
ingredients (looks long but thats because you are making 8 meals!)
1kg mince
3 onions
cpl cloves of garlic
2 oxos or if you are really good the left over juices from a previous beef joint
6 tins toms (or fresh/frozen if you have plenty)
tube of tom puree
any veg you need using up ie peppers, celery, carrots, courgette cut up small or grated
cpl handfuls of porridge (sounds rank but trust me!)
cpl handfuls red lentils
6 cans of beans - can use a mix of baked beans, chickpeas, kidney beans whatever you like / is on offer
chilli powder / fresh chillis to your taste.
some mashed potatoes
a bit of strong grated cheese (stronger it is the less you need to use)
in the biggest pan you can find, fry your mince with onions and garlic. add the oxos and chopped veg and cook until all nicely browned. add the lentils and porridge and a good amount of water for them to soak up. add the toms and cook for about 20 mins (just watch it has enough water).
now you can split into your meals.
put one portion into the bottom of a casserole dish and pile with your mashed potatoes and a bit of grated cheese. either freeze at this point or pop in oven for 40 mins at 180c.
add the tom puree and split the remaining mixture in half. one half should make you 2 nice sized family portions of bolognese sauce which you can pot up and freeze.
the other half of the mixture is gonna be your chilli. add all your beans and chilli and cook for another 15 mins until the beans are soft. split into 5 tubs.
i think it works out at around a £1 / £1.50 a meal :)
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Think that's gonna be hard to beat! :lol:
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Bargain tastic,
But are you realy sure about the porridge ?, can you tell its there at the end ?
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you honestly cannot taste, see or smell the porridge :) its just there to make the meal stretch a bit further (and be even healthier), and if you have fussy easters in the family like me ::), you needn't even mention to them its there.
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A nice one to hold your feet to the floor. :)
Potato and Leek Crunch
300g/10oz potatoes, scrubbed
150g/5oz leeks, washed
a sprig of rosemary
1x400g/14oz can chopped tomatoes, drained
a pinch of chilli powder
300ml/0.5pt cheese sauce *
75g/3oz breadcrumbs
25g/1oz butter or margarine, melted
50g/2oz sunflower seeds, browned under the grill
1 scant tbs chopped raw onion
Cut the potatoes and leeks into small dice. Cover with water, add the rosemary and simmer for 8-10 mins, or until the vegetables are tender but still slightly crisp. Drain thoroughly and remove the rosemary.
Mix the cooked vegetables with the drained tomatoes. Season to taste with a little chilli powder, then fold in the cheese sauce. Pour into an ovenproof dish.
For the topping, mix the breadcrumbs withthe melted butter or margarine and fold in the sunflower seeds and raw onion. Mix throughly.
Spread the toppping over the vegetables. Bake at 180C/350F/gas mark 4 for 25-30 mins or until golden brown and crisp on top.
* cheese sauce
40g/1.5oz plain flour
40g/1.5oz butter or margarine
450/5fl oz milk
50-75g/2-3oz grated cheese
bay leaf (optional)
salt and pepper
Put all the ingredients into a saucepan and whisk continuously with a wire whisk over a medium heat until the sauce comes to the boil and becomes smooth. Simmer for 5 mins to allow the flour to cook thoroughly,
stirring occassionally with a wooden spoon. Remove the bay leaf, add cheese,salt and pepper and stir until the cheese has melted.
You can also add different vegetables and increase the quantities. Sweet potato, squash and carrots work well.
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Wow thanks Poultrygeist I was only wondering this afternoon what else to do with the leeks left on my plot!
This sound very tasty, and economical too.
Cheers
Elaine
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believe me it's one of my favourites ! :) Thanks once again to Mrs PG. :)
Rob 8)
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Take everyhting out of your pantry that is out of date.
Take everything out of your freezer that is out of date.
(Within reason !!!)
Then check them carefully, for anything untoward, and chuck it all into a big pot, and cook it !!!!!! Mrs Bouquet
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Pasta and tomato sauce
1shallot or half a small onion
1tin chopped tomatoes
Olive oil, extra virgin if you have some
1tsp red wine vinegar
1tsp tomato puree, optional
1 tsp sugar
Any fresh or dried herbs. Basil, thyme, oregano parsley etc
Salt and pepper
Creme fraiche, mascarpone or cream if you have some.
Cheese, whatever you have to hand
Soften shallot in oil. Add red wine vinegar and reduce until it has practically all evaporated. Add tomatoes, tom puree, sugar, s&p and dried herbs if using. (Add fresh herbs at the end). Mascarpone is best and if you are making this for more than one is well worth buying. Stir in about a tablespoonful.
Enough pasta for one person or two at a stretch. Sprinkle with cheese.
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Take everyhting out of your pantry that is out of date.
Take everything out of your freezer that is out of date.
(Within reason !!!)
Then check them carefully, for anything untoward, and chuck it all into a big pot, and cook it !!!!!! Mrs Bouquet
::) :D :D :D :D Leftovers night we call it!
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Take everyhting out of your pantry that is out of date.
Take everything out of your freezer that is out of date.
(Within reason !!!)
Then check them carefully, for anything untoward, and chuck it all into a big pot, and cook it !!!!!! Mrs Bouquet
LOVE it!!!
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Heres my recipe for my version of Corned Beef Hash
Very cheap to make and yummy.
1 tin Corned Beef
1 Large Onion
2 Tomatoes
1 large tin Baked Beans
Worcestershire Sauce
2/3 LB Spuds
Cheese for topping
Take a large dish
Slice the Corned Beef making enough slices the cover the bottom of the dish.
pour on the tin of beans
add a splash of worcestershire sauce
soften the onions by lightly frying and add them to the dish.
Slice the tomotoes and layer them in the dish
peel and slice the spuds. boil until nearly cooked.
add the sliced and cooked spuds to the dish in layers.
grate the cheese and sprinkle on top of the sliced spuds.
Bake in the oven gas mark 5 for about 25 / 35 min or until the cheese is golden brown.
Serves about 8 people.
ENJOY. Yummmm
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Hi
Just like to say I enjoyed Poultrygeist's Potato and leek crunch tonight - vey tasty.
Mmm now what next - corned beef hash sounds good.
I can't think of a frugal recipe to post at present, I am just hanging around here testing yours!!
Cheers
Elaine
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Glad you enjoyed it Elaine. :)
(I can't claim any credit for the recipes. All the work of my OH).
I might suggest the corned beef hash too. Makes you hungry reading this thread. ::)
Rob 8)
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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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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
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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
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Real recipes by real people for real food - nowt wrong with that by our lights :D
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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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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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Liver and onions - my favourite with that thick bitty gravy. :D :D
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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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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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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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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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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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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
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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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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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Well done Annie2006..... and thanks to everyone else as now I have a repertoire of frugal and tasty recipes to impress my OH with each month when payday is not here fast enough :lol:
Yummy!!
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Well done and congrats to you Annie 2006. That sure was a good frugal recipe. regards, Mrs Bouquet
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Well done everyone and congratulations Annie. :)
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wow i won!! :D thankyou!
i really hope people do try the recipe out too
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Oooooo congratulations Annie2006 :D :D :D only just noticed there was a winner ::)