Recipe Collection Thread (recipe board)

System · 21 April 2005 at 8:04PM

Originally posted by Vanoonoo :

1 packet of value pitta bread (26p - six in a pack)
1 tin of value tomatoes (24p, yes andrea I have noticed the price increase too - is something to do with the bad weather in italy earlier in the year)
about 3oz grated cheese (probably about 50p)

toast the smooth side of the pitta bread whilst heating the tinned tomatoes

turn the pitta bread over so the rough side faces up, score through one "flap" on each pitta bread a couple of times and place a warmed through plum tomato on each pitta bread and mash it up with a fork

sprinkle with cheese

return under grill until cheese melts and bubbles

reduce tomato juice in saucepan and pour over the pizzas

six pizzas for about a pound. you can use tom puree instead of tinned toms. obviously you can also add whatever you want to the pizza like mushrooms, corn, ham or peppers but then the price goes up.

System · 21 April 2005 at 8:07PM

Originally posted by PurpleGreen :

Chicken "Marbles" - for children

1lb minced chicken
750ml ketchup or sugar free savoury salad dressing
750ml (equiv) corn flakes*
salt, pepper

1. Season chicken with salt and pepper and separate into 12 equal sized 'meatballs'

2. Coat each meatball in ketchup or other dressing

3. Coat in crushed corn flakes

Bake at 190 or equiv for 10 mins. Serve with french fries, rice, or salad.

*sounds revolting, but take my word for it, kids love it. (If they like chicken. And corn flakes. And ketchup for that matter...)

System · 21 April 2005 at 8:08PM

Veggie Cottage Pie

Preheat oven to Gas mark 5

1. Crush 1 clove of garlic, chop 1 leek and 2 carrots in small cubes (soup size).
2. Heat 1tbsp of oil in a pan and add the garlic leek and carrot and saute for a couple of minutes. Add 1 tbsp flour to the pan and cook for 1 minute.
3. Stir in 1/2 pint of veg stock. Bring to the boil and then simmer til the liquid has thickened.
4. Stir in 4 oz red lentils, 1 can baked beans, 1 can choped tomatoes and season.
5. Transfer to a casserole dish and put in the oven for about an hour.
6. Peel chop and boil potatoes and mash with milk and butter when cooked.
7. Remove casserole and spoon potato over the top, and back into the oven for 10 mins or until browned.

Serve with crusty bread.

System · 21 April 2005 at 8:10PM

Ingredients:

6 or 7 medium sized potatoes, peeled

1 large can of baked beans in tomato sauce (approx 800g - you could use 2 standard size tins instead)

1 large onion, thinly sliced

2 or 3 sliced tomatoes

1 tablespoon of margarine for dotting over the top

1 tablespoon of sesame seeds for sprinkling on the top

other optional layers:

1 or 2 cups of left-over rice mixed with some soya milk and herbs

sliced mushrooms mixed with a little veg. oil and 2 cloves of crushed garlic

1 can of sweetcorn

1 can of spinach

Part-boil the potatoes for 5 or 6 minutes until starting to soften. Thinly slice them. In a large casserole or lasagne dish place a layer of potatoes then a layer of beans, then onion and repeat until all used up. That is the basic dish but you can add any other layers you like (experiment! Any tins lurking in the cupboard?), such as the garlic mushrooms, sweetcorn, spinach or rice ones above, making the last layer potatoes. Spread the sliced tomatoes over the top, dot with the marg. and sprinkle on the sesame seeds. Bake for about an hour or until the potatoes are soft at 190C/380F

System · 21 April 2005 at 8:12PM

Originally posted by Vanoonoo :

Cheapish Sausage Casserole serves 5-6

1 pack frozen value sausages (they are fine honestly!) 87p for 20 (usually 21 in the pack)
1 pack of colmans sausage casserole mix (3 packs for £1.50 in tesco at the moment) or any other sausage casserole mix, I happen to like the colmans one best
2 medium onions about 10p
2 carrots about 10p
2 leeks about 30p
2 green peppers about 50p
2 pints of water
1/2 lb mushrooms about 50p

Heat oven to about 200C dunno what that is in real money - hot, basically
Brown sausages first to get rid of most of the fat and to prevent skins slipping off during casserole (thats gross when that happens)
chop all the veggies removing skins and seeds as appropriate
throw everything into the biggest casserole dish you can find
cook until you can't wait any longer making sure everything is totally hot before serving (at least an hour)
serve with mash or jacket spuds or crusty bread or other things

yum

for a thicker sauce add tom puree or another packet mix or a little cornflour slated with water. Don't reduce the amount of water or you'll end up with dried out mushies and chewy sausages.

obviously you can use "better" sausages but the value ones taste absolutely fine in casserole.

it's about 50p a serving I reckon

System · 21 April 2005 at 8:15PM

Originally posted by Glad :

Homemade lemon cheese/curd

1 large juicy lemon, grated zest and juice only
75g/3oz caster sugar
2 eggs
50g/2oz unsalted butter

put sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes.

System · 21 April 2005 at 8:18PM

Originally posted by Mink35 :

2lb green tomatoes
8oz apples
1.5lb onions
1 pt vinegar (I use pickling vinegar but you can just use malt)
8oz sultanas
8oz demerara sugar
2 tsp ground ginger
2 tsp salt
1 tsp cayenne pepper

cut tomatoes into halves/quarters depending on size, peel and slice apples and onions. Put in large pan with vinegar. Bring to the boil then simmer for about 30 mins. Add all other ingredients and simmer for 2-3 hours (you can still see the onions and tomatoes but apple will disappear) Put into warmed jars (metal screw top lids like jam jars) and store in a cool dark place until Christmas! Don't be tempted to eat it too soon because it's both sugary and vinegary!

I doubled this quantity and I think it made 10 jam jars full.

System · 21 April 2005 at 8:21PM

Originally posted by Yoga Girl :

1 ONION, CHOPPED
225G (8 OZ) RED LENTILS
1 LITRE (1 3/4 PINTS) VEGETABLE STOCK
1-2 TABLESPOONS LEMON JUICE
SALT & PEPPER

Fry onion in butter or oil in a large saucepan until tender - about 10 mins.

Add lentils and cook, stirring contually, for 1-2 mins.

Add the vegetable stock, bring to the boil, half-cover the pan and simmer for 20 minutes until the lentils are very tender and pale in colour.

Beat with a spoon or liquidize to soften the lentils.

Add the lemon juice, salt & pepper to taste, and serve.

This is a favourite with both my children, they love it served with big chunks of bread dropped into it, you can also add chunks of potato to it as well. Its a lovely "cheap and cheerful" soup, you can find the lentils in bags in practically all the supermarkets in the dried pulses section.

System · 21 April 2005 at 8:22PM

Chilli Bean Casserole

1tbspn Olive oil
225g/8oz baby onions
2 big carrots chopped
2 celery sticks sliced
4oz chopped mushrooms
1 red chilli seeded & sliced
2tsp chilli powder (or to taste)
half tsp ground cumin
400g tin tomatoes
2 x 400g tin mixed beans (drained)

Heat oil & add onion, carrots, celery, chilli. Cook unitl soft. Add mushrooms, chilli powder & cumin cook for 1-2 mins. Add tomatoes, cover & simmer for 10mins.
Add beans and cook for further 10 mins or until all veg soft.

I adapted this recipe from 'Good food veggie Christmas' although I'm not sure how christmassy it is

. It's yummy, quick & easy peasy.

The mag recommends serving with tortilla chips, guacamole & soured cream but we have it by itself or with some rice or with some chunky bits of bread

System · 21 April 2005 at 8:25PM

Serves 6

2 teaspoons olive/sunflower oil
2 sliced leaks
1 crushed garlic clove
2 thinly sliced carrots
1 diced red/green pepper
6oz sliced mushrooms
14oz can chopped tomatoes
20 fl oz vegetable stock
10oz split red lentils
salt and freshly ground pepper
4 tablespoons chopped fresh parsley
parsley sprigs to finish

In a large saucepan, heat the oil and cook the leeks and garlic for 5 minutes.

Add the carrots, pepper, mushrooms, tomatoes, stock, lentils and salt and pepper and mix well. Bring slowly to the boil, stirring, then cover and simmer gently for 30-45 minutes, stirring occasionally, until the lentils are cooked.

Add the parsley and mix well. Garnish with parsley sprigs and serve with spaghetti or tagliatelle.

(I serve this with grated parmasian cheese as a "veg spag. bog." It has a lovely flavour and also freezes very well).

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