Can you feed me until Saturday?

webwalker

ok heres a quick snack, as mrs beeton would say first catch your rabbit, seriously though, bake some bread, you have the ingredients. that gives you a great basic for toasties, toast two slices of bread and toast them, thinly slice tomatoes put a little of the juice on the toast then spread the sliced tomato thinly on top put under grill for a minute, there you have a great spanish snack. pan tomate.

scaredy_cat

a cheap pasta sauce:

1 x tin chopped toms
1 x onion chopped
chili flakes

Fry onion a but til soft, add some chilli flkes 1/4 teaspoon if you like it mild, fry for about 1 min, add tin of toms, bring to a biol then reduce heat and simmer for about 30 mins till the liquid reduced and sauce is thicker.
This will make 2/3 servings.

You can add a squirt of tom puree for extra tom flavour.

To bulk it out add diced cookd bacon (2 rashers per person) , mushrooms or any other veg you like, chopped fairly small.

vixtress

tuna fishcakes wit some of the potatoes?
i think making bread or flat breads is a great idea.
if you have got any spare pennies i would invest in some cheese. it turns tinned tomatoes into a nice pasta dish.
you could also make some muffins to help fill you up.

lilibeth

NickiM wrote: »

I had a mishap with my meal plan, didn't get a couple of things because they weren't in stock and forgot about it. Now I don't feel I have that much and need some ideas for breakfast, lunch and tea until Saturday.
<snip>
Any ideas would be greatly welcomed! Thanks! I do have money to buy things, but would rather not.

Nicki I discovered this site not so long ago.

http://www.supercook.com/ (It isn't anything to do with the UK company Super Cook ,) )

You enter each ingredient you have and based on that it gives you recipes.
If you definitely need to use one of the ingredients you have (say you have tomatoes that are threatening to turn completely to mush and you must use them up).
Then you just highlight that ingredient in your list and it will only include recipes that do contain that ingredient.
It divide the results into entrees, main courses and puddings.

Hatster

Do you have any rice? Or could you buy some? You're supposed to use risotto rice for this, but you don't really have to. It's quite a practical purchase though, as you can then make 'random vegetable risotto', and 'lemon risotto' (lemon risotto is an Anna del Conte recipe which needs you to have hardly anything in the cupboard but a lemon...).

Nigella Lawson's frozen pea risotto as interpreted by Hatster

Chop up an onion small, and fry in butter and oil. When golden, fry several handfuls of frozen peas in the pan. Take the peas and onions out when the peas are cooked. Take half the peas, and blend them with some butter, and some grated cheese if you have some (could be parmesan, could be an old corner of cheddar). If you have some nutmeg, put that in too. Now put the rice into the pan you used for the rice and peas, and stir them till they're covered in butter and oil. If you've got some white wine, sherry, vermouth etc hanging around, throw in a small amount. If not, don't worry. Make up your stock cube into stock. Now, make a standard risotto - i.e. keep putting a little bit of stock into the rice, and keep stirring while it's absorbed. Keep going until the rice is nearly cooked. Now throw in the rest of the peas and onions (that you didn't put in the blender), so that they reheat while the rice is finishing. When it's done, there should be no stock left in the pan, and the rice should be soft. Now stir the blended pea / onion / butter / cheese / nutmeg mix into the rice, and eat!

Empanadas de Galicia - a recipe from Hatster's grandma

Basically these are the Spanish equivalent of Cornish pasties :-)

Make some pastry. It doens't really matter how you make the pastry, to be honest. Here's a random recipe for the pastry:
225g plain flour
1/2tsp salt
1tsp baking powder
60g lard, chilled for 1 hour in the freezer and grated
60g butter, chilled and cut into small pieces
75ml iced water
Oil for deep frying
"To make the pastry, sift the flour, salt and baking powder into a bowl. Rub the lard and butter into the flour with your fingertips to form a breadcrumb-like consistency, then mix in enough water to form a stiff but rollable dough. Roll out on a lightly floured table to about 2mm thick"

This is flexible - I'm pretty sure my gran never put in any lard, but she did include paprika if she had some, and some sherry if she had some (instead of the water).

Now you make up a tomato and tuna sauce, like a pasta sauce, but really thick. So you fry the chopped onion, chopped pepper (and chopped broccoli?), and then add the tin of tomato (drain the juice of first), and you cook it till its pretty thick. Then add the tuna, and some pepper to taste, and perhaps some paprika and sherry if you have some. At this point, if you really want to eke it out, you can also add in some boiled potatoes cut up small.

Now take a pie dish, and make this into a pie. i.e. pastry on the bottom, tuna sauce in the middle, pastry on the top. If you're being authentic, there shouldn't be all that much sauce - it should be mostly pastry (this is real moneysaving cooking)! Cook at approx 180 degrees for approx 25 mins, depending on how large your pie is.

You can also make individual Cornish pasty shaped ones, but then you get even more pastry per pie, so I prefer doing one big pie.

sistercas

mum_of_4 wrote: »

Porrige for breakfast

Tuna pasta - any left over for lunch
pasta with tomato sauce -any left over for lunch
broccoli pasta bake - any left over for lunch

soup for lunch
spaghetti, red pepper, peas, soy sauce
jacket potatoes - tuna
make some cup cakes


just need to buy value cheese £1.30 portion

????????????????

mum of 4 is an expert at making loads of meals from not very much, hats off to her:T

hilstep2000

Go to: http://www.cookingbynumbers.com/frames.html
Put in your ingredients, it'll tell you what to make!

allydowd

If you have a Lidl nearby stop by at the end of the day. Our local Lidl gives away bread free near closing time because it's going out of date.