This was a bit of a revelation, Pizza in 15 minutes! I think this would be great to try with kids too as it make a really easy dough to work with. I used smoked cheddar because its what I had and it was delicious! Obviously use mozzarella if you prefer.
This is a nice store cupboard staple, I don’t know if this is true of everyone but I always seem to have slightly soft carrots and other root veg at the bottom of my vegetable drawer and this is way of turning them into a quick spicy, smooth and creamy soup.
This is the most wonderful bread i’ve ever managed to make at home. Its incredible airy and light as well as having a crunchy crust on the outside from the pot you cook it in. It’s also incredibly low effort – no kneeding needed. Just mix, leave and bake.
Course: Side Dish
Keyword: baking, bread, loaf
500gStrong white bread flouror self-raising flour
Mix together the flour, salt and yeast and add the water, bringing it together into a dough with a spoon and your hand if needed. You don’t have to kneed it at all, just cover the dough in a bowl with cling film or a tea towel and leave it somewhere it won’t get knocked over – doesn’t need to be somewhere warm, anywhere will do
The next day (try to leave it for at least 8 hours but up to 12 or even longer is fine too), turn your oven up to the highest temperature it will go to (around 240 degree is good) and leave your pot in there whilst it heats up. When the oven is at temperature pull out your screaming hot pot and add a sprinkling of flour in the bottom (which will help it not stick).
Take the ball of dough out of its bowl and shape it approximately into a ball with help from a bit of flour. Drop the ball into your pot and put the lid on
Bake the bread with the lid on for around 30 minutes – it should be smelling lovely by then. You’ll be very surprised how much it expands while in the pot (i think this is from the release of steam). Then remove the lid and bake for another 15-25 minutes to get the top as nice and golden as you like it.
Another dal recipe today because I just can’t get enough. This one is very fresh and herby
Course: Main Course
Cuisine: india, Indian
Keyword: curry, dal, healthy, lentil
400gYellow split lentilsDried
100gSpinachFrozen or fresh
1tspDried chillior fresh
Boil the lentils until very soft and smooth – for me it typically takes about 30 minutes in my trusty pressure cooker, or 1-1.5 hours in a regular saucepan.
When it’s nearly ready, add the finely chopped garlic, cumin seeds and mustards seeds to a couple of tablespoons in oil in a frying pan. When it starts to brown a little transfer it to a pestle and mortar and crush it into a paste. When the lentils are the texture you want, turn off the heat, add the garlic and spice mixture plus the chopped coriander and spinach. Taste and add salt if needed.
While it cools a little, shallow fried some thinly sliced onion and grated sweet potato to add on top on a very high heat until crispy.
This recipe is an incredibly cheap store cupboard vegan dinner (unless you want to smother the chapatis in garlic butter which I heartily recommend). It’s also great because you only need 1 mug to measure everything and you can use whatever spices you like best.
This recipe is dedicated to Pam who taught me not to be scared of making chapatis straight on the flame – what a woman!
A vegan dinner (if you don’t add the egg) that’s really flexible. Feel free to substitute the mushrooms for any other veg you have around, I just had a really nice selection of mixed mushrooms I wanted to use up. Only prerequisite is an open jar of miso paste which is a bit of a faff but totally worth it. It’s also fine to use any type of noodles, even instant noodles (minus the seasoning package) work and it makes this unbelievable cheap.
1 red chilli
2 cloves garlic
1 small piece fresh ginger
1 tsp Miso paste
3 tbsp Soy sauce
1 tbsp Oyster sauce (vegetarian)
1 ltr vegetable stock
250g mixed mushrooms
Toppings of choice – here I used tinned sweetcorn, cherry tomatoes and an egg
Cut the ginger, chilli and garlic as finely as you can and fry in a tsp oil. Tear up the mushrooms in your hands and add them as well. Fry everything together for 3-5 minutes.
Meanwhile make the stock with boiling water, half a cube or a bit of bullion powder plus the miso paste.
Add the stock with the miso to the pot and add the soy sauce and oyster sauce.
If you like, boil an egg for 8 minutes, also boil your noodles and add the rest of your veg to the broth and cook for 5 minutes.
Oh my god, this recipe changed my life. My live-in lover adores falafel more than anything and I never thought i’d be able to make proper, crunchy, fresh out of the frier falafel that is a little bit creamy inside at home. The only niggle is you need to soak the dried chickpeas over night, but using dried means its crazy cheap. The mixture also freezes really well which is great because this recipe makes a lot!
200g dried chickpeas – soaked overnight
1/2 big bunch of coriander (stalks included)
2 cloves garlic
3 spring onions
1 tsp salt
1tsp curry powder
1 tbsp cumin
1 tbsp flour
Make sure to soak the chickpeas in water overnight – they’ll massively expand and become softer.
Drain them and add them to a food processor. Slice up the spring onions, coriander, and garlic and add them and everything else to the processor as well.
Once the mixture is slightly holding together, empty out into a bowl.
Chill the mixture for an hour in the fridge.
Roll into golf sized balls and deep fry for 5-8 minutes in medium oil.
This would make a great dinner party options for vegetarians (just substitute for vegetarian Worcester sauce or soy sauce). You can serve it with rice, potatoes or salad. It’s creamy, savoury and yummy. Oh and pretty cheap and easy too.
Slice the leeks into half moons, put into a colander and rinse thoroughly. Put into a saucepan with a bit of oil and put the lid on so they steam in the residual water – leave for about 15 mins.
Mince or crush the garlic and add it to the pan. Fry for a few minutes and add a few pinches of rosemary and thyme (then add a bit more).
Drain and add the butter bins, plus the stock, Worcester sauce, mustard and some salt and pepper.
Let it simmer together for 15 more minutes
To make it nice and thick get a stick blender and blend at one end of the pot for a few seconds. Don’t blend it entirely, just enough to make it a bit thicker. Stop when you’re happy with the consistency.
Add the cream and let it come back to a simmer. Then turn off the heat and add the frozen peas. Leave it without heat but with the lid on for a further 10 minutes – a good time to make your rice.
I had no idea how easy it was to make these! I always love them on tacos or on top of noodle dishes. Save a jam jar if you can as it’s the perfect size for 1 smallish onion’s worth. You could absolutely add some jazzy spices as well like onion seeds or fennel.
1 smallish red onion
100ml hot water
2 tbsps sugar
1 tsp salt
50ml cider vinegar
Mix everything into the hot water and leave to dissolve.
Slice the onion as thinly as possible in half moons and stick in the jam jar.
Pour over the pickling liquid until everything is covered.
Leave in the fridge overnight before eating. Should keep for at least a week.
After a few hours they will be soft and the liquid will be a hot pink colour. Amazing.
Just a good old fashioned recipe today. I was inspired to make this by my uncle Jim, who lives by the sea and knows exactly how to cook a nice bit of fish. Its an insteresting version of a classic that everyone loves. Its not a cheap option unless you have a Lidl nearby (where you can buy the cheapest smoked salmon ever!), but there are plenty of substitutions that you can make. Instead of spinach as the original recipe stipulated, I’ve gone with Kale because of what was available at the time. Use your imagination and feel free to use this recipe as a basis for a million varieties, from Pumpkin and Ricotta to Courgette and Stilton.
I’ll probably make this again after christmas where theres also a bit of cheeky Smoked Salmon left over. Consider this recipe an early christmas present.
400 g Lasagne sheets
200 g Mature cheddar (or your favourite hard cheese)
75 g Butter
75 g Flour
600 ml Milk
1 bag Kale
1 ts Dijon mustard
300 g Smoked salmon
2 tbsp Crème fraîche
Slice the leeks, wash them in a colinder and then fry them with the lid on for 15 minutes, checking every 5.
During this time make your becamel sauce. Melt the butter, mix in the flour and cook for 2 minutes, stirring all the time.
Add the milk, bit by bit, stirring virorusly for 5-10 minutes until its a thick white sauce and then turn off the heat.
Add the bag of Kale to the leeks and toss together, stir for 5 minutes until it wilts.
During this time grate the cheese and add it to the white sauce with the dijon mustard.
Put the white sauce to one side and get a pan of boiling water ready.
Add the creme freiche to the vegeatables, stir and turn off the heat.
Boil the lasagne sheets for 5 mintues then turn off the heat – leaving the sheets in the water.
Layer the lasagne with the cheese sauce, vegetables and smoked salmon, making sure the top layer is a thick layer of cheese sauce.
f you fancy add some fennel, chopped walnuts, dill or sliced tomatoes on the top for something interesting.