All posts tagged: frugal food

Wild about Garlic (that’s Wild Garlic)…Recipe Share…

If you go down to the woods today, and follow your nose along the river bank, you might notice the pungent smell of wild garlic wafting through the air.  You’ll see it in all it’s woodland growing green glory, carpeting the banks of the river Mole, deep in the woods…  It’s a fairy-tale food, and it’s free!  It’s coming in to season now and it’s so worth hunting down…  So if you’re out walking or feel like an adventure, keep your noses peeled and collect the green leaves (not the bulbs) for use as you would any seasonal herb or garlic!  The flowers are edible too, but as with any herb, it’s most pungent, tender and tasty just before it flowers.  Not only that it’s quite literally a superhero amongst foods. My lovely Twitter folk friends have shared their favourite wild garlic recipes with me, so here they are for you, and of course if you have any recipes to share, please link them in the comments below… My own adventures with wild garlic and …

Spelt & Honey Split-Tin Loaf

It’s been ages since I’ve made a loaf using commercial yeast, but yesterday was an exceptional day… My boy was home sick, and so was I.  Nursing my sourdough, and getting up to bake it early this morning, was more than I could face.  Plus, being the last week of January we are utterly utterly skint… so if it’s not already in the cupboard, it’s not on the menu.  This recipe used up the last of my spelt flour, along with the last of the lovely school honey… it’s delicious!  And if you’re following us on instagram you’ll already have had a sneak pre-view!   Ingredients: 250g wholegrain spelt flour 250g white spelt flour 325mls warm water 2 tsp quick yeast 1 tsp sea-salt 1 tbsp honey 3 tbsp olive oil Method: 1. Use the dough hook attachment on a food processor, or mix in a bowl by hand (or with a wooden spoon). 2. Add the flour & yeast to the bowl. 3. Add the salt & honey to a jug of warm water …

Fridge Raider Green Curry and Rice aka c.1999 on a Thai Beach

This was a fridge raiding meal the day before the shopping arrived, so strictly speaking it’s not a ‘green curry’ proper… but for me it has enough of the elements to make it as good as!  And if you close your eyes and put on Moby’s ‘Play’ album then you’re in Thailand c.1999! (Scroll down for a quick blast of ‘porcelain’ from that album) Ahhh, the memories… (Take a moment) OK, back to business!  It’s very quick to make, hearty as it is, but could be beefed up for the weekend if you add chicken, prawns or a side of spring rolls… Ingredients: 1 onion 4 cloves garlic 1 thumb ginger (grated) 1 green birdseye chilli 1 stick fresh lemongrass 2 tsp ground turmeric 1 tsp ground coriander 1 tin chickpeas (drained) 1 small butternut squash 1 can coconut milk 1 bunch fresh coriander salt & pepper 1 cup wholegrain basmati rice 2 tbsp coconut oil Method: 1. Heat the coconut oil in a large pan on the hob 2. Finely chop the onion, crush …

10 Ways With Toast #6 Avocado, Pinenuts & Sundried Tomatoes on Sourdough

TOAST!  Hurrah!  Is it just coincidence that a toast is a toast?  I don’t know, but for all you toast masters out there, let’s make a toast, to toast… This will be a rolling post about toast.  Ten ways with toast in fact! So whether you’re cooking up a roast, or enjoying the coast, stop what you’re doing and celebrate Toast (henceforth with a capital T)!* #6 Avocado, Sundried Tomatoes & Toasted Pinenuts You see the very wonderful thing about toast, and topping toast, is that it really can be an anytime meal… and I very often go to avocado on toast for lunch because it takes all of about 3 seconds to make and it’s super nutrious. Ingredients: 1 Large slice of Sourdough cut in half 1 avocado 4 sundried tomatoes 1 handful pinenuts Method: 1. Toast your sourdough and spread 1/2 your avocado on each slice. 2. Finely chop the sundried tomatoes and evenly sprinkle on each slice. 3. Put a handful of pinenuts in a dry pan on the hob and heat …

Roast Curried Squash and Cauliflower Dhal aka Waste Not Want Not

“Pumpkin sooooooooup….Owwwwwww” Groaned the kids when I told them what was for tea… To be honest I’m feeling a bit the same.  The best thing about eating seasonally is how much we enjoy the first ripe fruit or veg of the season, remembering last year’s recipes and creating something new.  It’s a creative challenge keeping up with a glut, and it feels great to share what we can’t use with friends and neighbours.  The worst thing about eating seasonally is that by the end of the season, if I never see a pumpkin, courgette, apple, blackberry etc. (delete as appropriate) again it will be too soon!!  Still.  Waste not want not.  I spared the kids the pumpkin soup in the end and made a large vat of curried squash and cauliflower dhal and promptly delivered it to my lovely neighbour (who very often delivers me samosas and other delicious Indian sundries)… It’s just had her seal of approval, a text to say “delicious”.  Clearly she’s not in a pumpkin glut!  So here’s the recipe… And …

Arancini with Spicy Tomatoes and Black Eye Beans

This is truly indulgent, especially the day after risotto!  But what can you do when there are leftovers that need to be used up?  And, anything in breadcrumbs goes down well with the kids… I haven’t made Arancini other than with leftover risotto, and honestly I think this is the best way, it’s full of flavour, sticky and easier to handle…  It’s a great lunch or evening meal served up with these spicy tomatoes and beans. Ingredients for the Arancini: Around 200g leftover risotto (see risotto recipe) 1 egg Handful plain flour Dessert bowl of breadcrumbs (see breadcrumbs recipe) 1 heavy-duty pan for deep-frying 1/2 ltr olive oil Method for the Arancini: 1. Heat the pan with the oil until hot. After a few minutes test the heat by dropping a small piece of bread in. It’ll float and fry if the oil is hot enough. 2. Take dessert spoons of risotto rice and roll between the palms in to a ball. 3. Roll in flour, then beaten egg, then coat in breadcrumbs and drop …

Shiitake Mushroom and Thyme Risotto

Risotto follows roast chicken almost always in our house.  Once the chicken is more or less stripped of breast meat I boil the carcass to create a stock.  I have a slightly ‘war time’ attitude to waste.  Being only a generation removed, and the oldest child of a single mother my conscience will not allow me to throw it away… Actually, there’s something quite romantic for me about the idea of generations of women making the most of food, not wasting anything… And the wisdom of those women knowing (without the science we now have) how good it is for their families, from keeping colds and flu at bay to soothing the gut and making hair shine!  Read more about the health benefits of home-made chicken stock here.  There are plenty of recipes on-line for making your own.  Mine really is very simple: Chicken Stock from a roast chicken: Place the carcass in a large pan.  Cut it down if it’s still in one piece.  Cover with water, bring to the boil, put the lid …

Cheap as Chips with Bestival Sauce

This is a great side or snack… The kids love it and I love picking on it when they have it! Using olive oil, and cutting out any dehydrated potato or additional starch or flavour that can be found in commercial potato products, these take 25 minutes in the oven.  As quick as most frozen oven chips, and cheap too! Ingredients: 1 medium potato per person cut in to 6 1 tbsp olive oil pinch of sea salt sprinkling of paprika (added by my lovely neighbour Louise) Method: 1. Pre-heat the oven to 200C 2. Cut the potatoes in to eight and spread out on a baking tray. 3. drizzle the olive oil and pinch of sea salt over the potatoes and give them a shimmy. 4. bake for 25 mins (or until the flesh is browning and they’re cooked through) The sauce here comes from our Chilli Chicken Bestival Kebabs recipe… Which was inspired by Tim’s weekend jolly (sorry work trip) to Bestival a few weeks ago! If you fancy chicken with the chips …

Sweet Potato, Cavalo Nero & Chickpea Curry…

Love on a plate… It’s been one of those days… torrential rain, followed by torrential tears (mine and the kids)… I ate at least two portions of this and I have no regrets… tomorrow is another day! Ingredients (for 2 portions, or 1 ‘I feel sorry for myself’ portion): 1 large onion 3 cloves garlic 1 hot red chilli 1 large sweet potato 100g cavalo nero 1 tin chickpeas 1 tin chopped tomatoes 1 sachet instant brown rice miso soup paste dissolved in 600mls warm water 1/2 cup brown basmati rice tamari about 8 grinds of black pepper Method: 1. add a couple of tablespoons of olive oil to a deep pan. 2. chop the onion, garlic & chilli and add to the pan. soften on a gentle heat for around 10 minutes. 3. chop the sweet potato in to bite sized chunks and add to the pan 4. add the drained chickpeas, canned tomatoes & miso and bring to the boil 5. add the rice to the pan 6. chop the cavalo nero and …

Sun Dried Tomato and Black Olive Houmous

A few years ago we had a major financial melt down.  Two small children, one income and a monthly deficit of around £1000… It’s when I started really looking at what we spent on food.  Houmous was always a staple in our weekly shop, and the kids love it, but when I realised I could make a months supply for the same price as a supermarket tub, I couldn’t go back.  Financial crisis over the Houmous is here to stay! Ingredients for a large bowl: 2 tins chick peas (drained) 2 tablespoons tahini 1 handful of chopped sundried tomatoes 1 handful of chopped pitted black olives 2 cloves of garlic Juice of 2 lemons 2 tablespoons rapeseed oil (or oil from the sundried tomatoes) 1 tsp sea salt 1 tsp ground cumin Ground black pepper Method: 1. Add the ingredients to a food processor and pulse until blended but textured. 2. Add additional salt and pepper to taste. 3. Serve with warm flatbreads, crudités, add to jacket potatoes, salads or sandwiches. This recipe will keep …