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Sue Field's Easy Pizza
8 oz Self Raising flour
3 fluid oz oil
3 fluid oz boiling water
4 rashers of bacon
2 cloves garlic
1 green pepper
small tin drained sweetcorn
1 can drained chopped tomatoes
1/2 teaspoon mixed herbs
Lazy pastry Base: mix flour, oil & hot water together to form a soft 'dough'. Mould 'dough' into a large quiche dish with hands, pushing the 'dough' up the sides of the dish with back of knuckles - don't push right through!
Fry onion, bacon, garlic & pepper together. Then add sweetcorn, tomatos, & herbs.
Pour mixture into base. Top with grated cheese, cook on 125/150° (will vary with different ovens) until cheese browns and bubbles. Leave to cool 5-10 mins in dish before serving. Serve with jacket spuds and baked beans.
The base works well for quiche too, just put the grated cheese straight on top of the pastry base before adding the egg, milk and bacon mixture. Again leave to cool in dish for 5-10 mins before serving.
Jane Dolby's Spiced Autumn Vegetables
3or 4 Sweet Potatoes (orange flesh) peeled & chopped roughly
1 butternut squash or a small pumpkin, peeled & chopped
1 large red onion, chopped
1 large green pepper chopped
about 6 medium sized tomatoes quartered
2-4 cloves garlic, crushed
1 inch piece root ginger, finely chopped
1 tsp dried chilli flakes
2 tsp black mustard seeds
½ can coconut milk
salt & black pepper
This dish can be served immediately, but tastes better if refrigerated overnight then reheated thoroughly.
Preheat oven to Gas 7 or equivalent (hot). Oil a non-stick baking sheet, roast the sweet potatoes and squash or pumpkin until lightly browned and cooked.
Meanwhile, gently cook the onion & garlic in large frying pan until soft. Add the chilli, ginger and mustard seeds and cook over high heat for about 2 minutes.Add the green pepper and cook again for 2 - 3 minutes.
Add chopped tomatoes and coconut milk and simmer until vegetables are tender. Add roasted vegetables and continue to simmer until veggies are cooked to your taste, if liked then mash up large lumps to give a "soupier" consistency. Season to taste.
Serve with nan bread. If you want to look really impressive you could add some fresh coriander as a garnish.
This would also work well with lamb or chicken.
Yzzy's Tuna Pasta - from Yzzy Howell
WHAT YOU NEED
Large wok or sauce pan
Economy pasta from sainsbury = 12p (feeds 3 so buy more depending)
Economy plum tomatoes from sainsburys = 11p (you will need 2 tins for each packet of pasta)
Tin of tuna = 40p approx (you will need 1 tin per packet of pasta)
Oregano (you will need a teaspoon full per packet of pasta)
economy onions from...you guessed it sainsbury (1 medium onion per packet of pasta)
Olive oil or the oil from the tuna tin
WHAT YOU DO
Chop onion real small and fry until translucent in olive oil or the oil drained from the tuna tin/tins. When the onions are translucent add the tuna and stir until mixed with onion. Add the oregano and stir. Put the tomatoes to death using a hand blender, braun multiquick (my savior!!!) or push through a sieve. Add tomato gloop to the pan and stir.
If you want it a tad more tomatoey then add an inch of tomato pureé per tin of tuna. ADD THE TUNA and stir!!! Let the pan softly bubble for about 20 minutes at least. Cook your pasta. Drain the pasta and poor the tuna sauce into the pot. Stir and serve sprinkled with any grated cheese....
PUT LEFTOVERS IN FRIDGE FOR THE NEXT DAY WITH JACKET SPUDS AND SALAD!!! Just ad more tomato if its too dry...
THIS MEAL COSTS ME ON AVERAGE £2.50 to feed two adults and 4 children .....Plus my hubby has leftovers for lunch the next day! Try having salad, garlic bread etc with it!!
Spicy Minced Beef Pie - from Sally Booker
1 clove garlic, peeled and chopped
2 beef stock cubes
3 tablespoons brown sauce
3 tablespoons tomato sauce
1 teaspoon worcestershire sauce
1 med egg
Preheat oven Gas 6, 200C. Roll out pastry into two rounds and use one to line the base of a rimmed shallw tart tin, I use small quiche dish. Brown mince and garlic. Add 1 pint hot water and the stock cubes. Simmer for 15 mins, cool. Drain off liquid, mix mince with 3 sauces, season. Lightly beat egg and brush over pastry base.Spread mince on top to within 1 inch of rim. Top with pastry and seal edges. Make 3 slits in top. Brush top with egg. Bake for 40 mins until pastry is puffed and golden brown.
Bacon and Egg pie (nicer than quiche) - from Sally Booker
400g puff pastry
Shortcrust pastry (enough to line quiche dish, normal size) about 8oz I think
3 or 4 rashers of bacon, any sort
3 tomatoes, 3 eggs, about 4 oz cheese
1 small tin of evaporated milk
chop bacon, beat eggs in bowl, add bacon and grated cheese and skin the tomatoes, and add milk. Shouldn't be too runny, but add more cheese if worried. Cook Gas 6 for about 25-30 mins - all my children like this.
Tortilla - From SD - I have 6 kids under the age of 10 including twins and this recipe is one that the whole family enjoys.
You will need 12 eggs, half a pint of milk, 4 medium mushrooms, 1 onion, 4oz cheddar cheese, and some streaky bacon (smoky is best)
Mix the eggs with the milk and put to one side. Soften the onion and mushrooms in a little butter until the onion is translucent and the mushrooms are starting to colour. Using a slotted spoon remove them and fry the streaky bacon for a couple of minutes until just cooked, then remove this and add everything to the egg mixture. Give it a stir. Pour into a lasagne or roasting dish and put into a Gas Mark 4/5 oven for about 1 hour until the egg mixture is set all the way through. Delicious served with potato wedges and a salad. Season to taste.
Hope you enjoy.....SD
Red Bean & Sausage Casserole - from Angie - I serve this with potatoes baked in the same oven - some of mine will only eat the potatoes! It's nice with plain brown rice too.
3 tins of kidney beans - complete with water, salt & sugar
1 pkt or 1lb sausages - you can afford good ones, this goes a long way!
Celery stubs/tops or celeriac
Red pepper (optional)
Grill the sausages whilst opening tins of kidney beans & pouring into a casserole dish. Chop the vegetables and pop in with beans, heating gently. When sausages are done, cut into 1-2 cm chunks and stir into casserole, then cook for 3 hrs+ at Gas Mark 3 or less!
Red lentils with onion curry - from Mireille Saunders.
This is nice and mild and although the ingredients sound a bit boring - trust me it does taste very nice and is very filling.
4 onions chopped
4 garlic cloves crushed
turmeric 3 - 4 tsp
curry powder 4 tsp (I tend to edge on the side of mild because of the young ones but you could be more wild I guess!)
red lentils 500g rinsed well
vegetable stock 1 pint (may need more)
Heat the oil in a large saucepan and fry the onions until brown and soft. Add garlic and spices and stir. Add the lentils and stock and bring to the boil. Simmer for 30 mins or until lentils are cooked and swollen.
Pile into bowls.
I normally serve this with plenty of Naan bread.
Turkey with Peaches - also from Mireille.
1 - 2 oz flour
1 tsp nutmeg
salt and pepper
pack of turkey fillets cut into strips (these are cheap and are often the breast meat - sold in supermarkets)
1 onion thinly sliced
2 x can of peaches in natural juice if poss (syrup's fine also)
1 pint of chicken or turkey stock
pot of soured cream
Mix together the flour, nutmeg, salt and pepper and toss the turkey strips into the seasoned flour. Heat oil in frying pan (I normally use a large Wok) and brown the turkey strips all over. Add the onion and cook until soft. Add the peach slices and juice and bring to the boil. Reduce the heat and simmer gently for 20 mins. Remove from the pan and add the soured cream.
I normally pile this on top of tagliatelle. You could also serve this with garlic bread and a salad to make it stretch further.
Serves roughly 6+
Chicken Hotpot with Dumplings - Mireille strikes again!
skinless chicken thighs (about 700g) or if you feel lavish about 20 chicken goujons
pack of baby buttom mushrooms
4 sticks of celery
2 jars (400g)+ of ready made vegetable pasta sauce
200 ml red wine
self raising flour 200g
egg x 2 beaten
fresh parsley 6 tbls chopped
caraway seeds 2 heaped tsp
Heat oil in large casserole and gently fry chicken until cooked. Add onion, mushrooms and celery and cook for further 3 mins. Add pasta sauce and red wine. Cover and simmer whilst you make the dumplings. Preheat the oven to 200c. Make dumplings by combining all ingredients in a food processor to form a dough. From this, shape 16 dumplings simiilar to golf balls. Stir the hotpot then carefully place all the dumplings on top. Cover and bake for 30 mins or so.
Serves 6 - 8 people.
I normally serve this one with jacket pots or mashed potato and some veg.
Pumpkin Soup - one of my favourites in autumn...
1 biggish pumpkin
2 tins chopped tomatoes
2 onions, chopped finely
Some leaves or ends of celery, chopped
a green or red pepper, chopped
Stock - at least one pint, more likely two, depending on size of pumpkin & family!
salt, pepper & herbs to taste (coriander is good)
Take a sharp knife, saw a ragged opening round the top of the pumpkin and lift off the top. Scrape out the seeds and discard, or wash & save for growing next year. Scrape out the flesh; this takes ages but persevere! Put the flesh into a large saucepan with a little stock & butter and boil until soft, about 30-45 mins or 15-20 in a pressure cooker. In the meantime, get to work on the pumpkin with the sharp knife & carve out eyes, nose and a ghastly ragged grin... you can "light" it with a small torch if you're worried about naked flames.
When the flesh is good & soft, mash it until smooth, then add the rest of the stock, the tomatoes, celery & onions and simmer for another 15 minutes, then season to taste. Lastly add the chopped pepper, which gives a lovely crunchy texture. You could also stir in a swirl of cream at the last minute to impress any guests, if liked. Serve with fresh bread, butter and cheese, & follow with pumpkin pie!
(Back to Harvest Celebrations...)
"CBH" - Corned Beef Hash from Angie - for those times when loaves, fishes & divine inspiration are in short supply...
Wash spuds & pat dry. Cut into 2 cm cubes. Heat oil in 2 large pans & fry potato cubes in batches until golden, then drain on kitchen roll or newspaper & pop into a large dish in a warm oven. When the last batch is nearly done, drain most of the oil from the pan, then add the onions & return to a slightly lower heat until they are soft. Meanwhile cube the corned beef & add this and the herbs to the pan last, continuing to cook until the beef begins to crumble. Add to the warm potatoes in the dish and stir well to mix. Some of mine aren't too fond of this but will eat the fried spuds with any other veg I'm serving, usually baked beans & broccoli, so I remove a few potato bits for them before adding the beef mixture.
Serves all of us, any waifs & strays, and there may still be some left for my husband to take into work the next day.
Ideas - some ideas from the bulletin boards...
From Caroline - 'cow pie' - shortcrust pastry to cover top and bottom of a plate, a (small) tin of corned beef per plate, mashed up with chopped onions (boiled & drained) and mashed potato, plenty of seasoning all inside.
Also from Caroline: "Meatballs" with sausagemeat and (cheapest) stuffing, cook them - fry or oven bake. Then - gravy, veg etc with meatballs stirred in or meatballs served sep. with gravy , veg etc, or a tomato based sauce with meatballs stirred in and dished up with pasta or rice. Turkey/chicken mince can be used instead - forgive me for not giving measures, not very good at those..1lb s/meat to small pk stuffing sounds about right!
From Hezzie, via email: This is a receipe given to me by someone at 'Slimming World' and is a favourite with all the family. Mix one packet mashed potato (any flavour) with some cous-cous (optional) spread on greased baking tray (I spray mine with fry light) pop into hot oven until brown and firm to the touch, slide off the tray and put directly onto shelf to firm up underneath, remove from oven spread wirh tin chopped toms. & mixed herbs then top with toppings of your choice eg cheese, tuna, onions, hard boiled eggs, bacon whatever takes your fancy. Finish cooking under a hot grill and enjoy!
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© Copyright: Angela Corbet, 2001.