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Cheap, spicy & yum recipes
oliveoyl
Posts: 3,396 Forumite
I thought I’d share with you a couple of really good, cheap recipes I discovered recently. Both are delish either as a snack served with a dollop of hommous and salsa, or as a side with a curry.
Spicy parsnip and greens bubble & squeak
Serves 4 as main, 8 as a side
Vegetarian
Ingredients
Can be served either hot or cold.
Curried bread cakes
Serves 2 as main, 4 as starter/side dish
Vegetarian
Ingredients
Heat the oil in a pan and gently fry the onion until soft, then add the garlic, spices, green pepper, chilli, ginger, cardamom seeds and coriander, cook for a further 4/5 minutes, stirring to make sure nothing sticks to the pan or burns. Take off the heat and add the bread crumbs, mix together, adding a little water at a time until it turns into a dough like mixture. Divide the mixture into 4 and form into bun shapes on a greased baking tray. Bake for 25-30 minutes in a pre-heated oven at 220 c (adjust for fan assisted).
Can be served either hot or cold.
Spicy parsnip and greens bubble & squeak
Serves 4 as main, 8 as a side
Vegetarian
Ingredients
- 800g parsnips , chopped
- either ½ a savoy cabbage or 300g Brussles sprouts, finely chopped into ribbons
- 100g leeks (optional), finely chopped into ribbons
- ½ cup frozen peas
- juice of ½ a lemon
- 50g butter
- 1 de-seeded red chilli , finely chopped
- 1 tsp tumeric
- 1 tsp ground cumin
- 1 tbsp garam masala
- 1 bunch fresh coriander, roughly chopped
- Put the roughly chopped parsnips, turmeric and a pinch of salt into a pan of cold water, bring to the boil, then simmer for about 10 - 12 mins (until they start going mushy). In a separate pan, boil the cabbage or sprouts (and leeks if using) for about 3 mins, until slightly soft, add the peas for the last minute, then drain.
- Drain the parsnips, then put them back in the pan along with the lemon juice and half of the butter, mash them up a bit, then add all the other ingredients, apart from the remaining butter.
- Heat the butter in a non-stick frying pan (approx 28cm dia), then tip in the parsnip mixture and firm it down. Cook until lightly browned underneath, then turn over (that’s the trickiest bit – put a plate on top, turn over, then slide back into the pan), cook until browned on the other side, turn again and cook until the underside is slightly crisp, then turn one more time to get both sides crisped. Turn out onto a large plate.
Can be served either hot or cold.
Curried bread cakes
Serves 2 as main, 4 as starter/side dish
Vegetarian
Ingredients
- 3 cups bread crumbs
- 1 medium onion - finely chopped
- 8 cloves garlic - crushed
- 2 de-seeded green peppers - sliced
- 2 inch piece of root ginger - grated
- 2 tbsp medium curry powder
- 1 tsp medium chilli powder
- 1 tsp garam masala
- 2 green cardamom pods (seeds only)
- 1 cayenne chilli pepper - finely chopped
- 5 tbsp vegetable oil
- Bunch of coriander leaves - roughly chopped
Heat the oil in a pan and gently fry the onion until soft, then add the garlic, spices, green pepper, chilli, ginger, cardamom seeds and coriander, cook for a further 4/5 minutes, stirring to make sure nothing sticks to the pan or burns. Take off the heat and add the bread crumbs, mix together, adding a little water at a time until it turns into a dough like mixture. Divide the mixture into 4 and form into bun shapes on a greased baking tray. Bake for 25-30 minutes in a pre-heated oven at 220 c (adjust for fan assisted).
Can be served either hot or cold.
TOP MONEYSAVING TIP
Make your own Pot Noodles using a flower pot, sawdust and some old shoe laces. Pour in boiling water, stir then allow to stand for two minutes before taking one mouthful, and throwing away. Just like the real thing!
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