Four MSE Ingredients (Recipes)

kmeast

Pea & Pesto Soup ...

Ingredients -
4 medium potatoes cubed
500g frozen peas
3 tablespoons green pesto
1 3/4 pints vegetable stock (store cupboard)

Boil potatoes & peas in vegetable stock until potatoes are soft (10 mins). Blitz slightly so that there are still some whole peas and potato chunks left. Add pesto - et voila!

You can top with croutons (made from leftover bread), fried bacon pieces or fish fingers. Whatever takes your fancy!:j

twinanne

Mememen

4 eggs
1 Green bell pepper, chopped bite size
4-5 medium sized tomatoes, chopped bite size
1/4 cup feta cheese, crumbled

store cupboard,
1/2 tbsp extra virgin olive oil
Salt
Pepper

Place the olive oil and peppers in a large pan. Cook for about 2 minutes on medium-high heat. Then add the tomatoes, salt and pepper. Cook for another 7-8 minutes, stirring occasionally.

Mix the eggs in a bowl, and pour into the pan. Then add the feta cheese. Keep stirring periodically until the eggs are done. Make sure you don't overcook, otherwise it will be dry. Serve with bread.

lolly5648

Great thread - it would be helpful if people could say how many the recipe will feed.

organic_wanabe

Twinanne, does Mememen turn out a bit like a Spanish Omelette when it's done or should it end up looking a bit like scrambled eggs with bits of veg in it - or have I got the wrong idea completely? It sounds delicious.

rozeepozee

Ingredients:

• 200g wholemeal pasta
• 100 ml creme fraiche
• 3 tblsp green pesto
• 2 salmon fillets

Cook the pasta in plenty of boiling water and a little olive oil to stop it sticking(save money by using the stuff in the top of the pesto sauce jar), meanwhile mix the creme fraiche and pesto together and heat through gently in a small pan whilst poaching the pasta for about 10 mins or grilling 5 mins each side.

Drain the pasta, pour the sauce over it and top with the salmon.

Serves 2

Deb_Williams

MELTY CHEESE BISCUITS

3 oz finely grated cheddar
4 oz block marg
4 oz plain flour
+ pinch salt, cayenne pepper and mustard powder

* Rub marg into flour and seasonings.
* Stir in cheese, and knead to form a firm dough.
* Roll out thinly, !!!!! all over, and cut into squares (about 2-3 cms).
* Brush with milk, then bake at 180C for 12-15 mins.

These are georgeous - they literally melt on your tongue!

Quackers

Onion
Potato
Cheese


Slowly fry onion until soft & golden brown.
Boil potatoes & Mash.
Add grated cheese to mash.
Add onion to mash.

Put in a dish, sprinkle some cheese on top & maybe some slice tomato.

Bake in oven for about 15 minutes until cheese is melted.

Comfort food

dalesmum

FLUFFY BUNNIES (bad pun on Welsh Rarebit/Rabbit)

Bread, cheddar cheese, mayonnaise, Worcestershire Sauce.

Toast bread on one side. Grate cheese and mix with mayonnaise and a few drops of WS to make a stiff paste. Spread on bread and toast until bubbly and fluffy.

Sounds lurid - tastes great. Invented out of necessity when we were moving house and at the last minute realised I'd packed everything I needed for the meal. You can get a senior moment at any age .....

CHEAT'S HAM FRIED RICE

Rice, cooked ham, frozen peas, egg.

Fry cupful of uncooked rice in hot oil until brown. Add sufficient water to cook. Add handful of frozen peas and strips of packet cooked ham, cover and cook over low heat. When almost done, break an egg onto rice, replace cover. When egg is set, break it up and stir it through the rice along with soy sauce to taste.

Fed four for less than £1.20.

russetred

8 oz of value spaghetti (1/2 a pack)
1 pack value streaky bacon chopped finely
6 value eggs
store cupboard (parmesan)

dry fry bacon till crispy then drain
cook pasta till aldente
beat eggs and season
pour eggs and bacon over hot drained pasta and mix.The heat of the pasta cooks the eggs.Serve immediately with grated parmesan.Should serve 3-4 or two greedy ones.

Papasmurf_2

Two recipes i do from time to time, both are done in ten minutes and taste great

Chorizo Pasta. (ingredients are person, but multiply the chillis with care...)

1/4 of a Chorizo (not sliced in the packet, but a whole Chorizo)
1 clove of Garlic (as finely sliced as possible)
2 Fresh Chillis (green or red, depending how hot you like it)
Spaghetti (preferable wholemeal, pretty nice once you get used to it)

1. Set the spaghetti gently boiling in some slighty salted water (should take about 8 mins)
2. Finely chop the chilli and start frying on lowest heat in a frying pan with some Olive Oil.
3. Then after 2 minutes add the chorizo to the chillis once you have chopped into small cubes.
4. About 1 minute before the spaghetti is done, add the sliced garlic to the Chorizo.
5. When the spaghetti is ready for draining, turn the heat off on the Chorizo allowing the garlic to infuse with the oil whilst the spaghetti is draining.
6. Most importantly now, put the spaghetti back in it's saucepan and then add the contents of the frying pan to it, mixing it all in inside the saucepan before serving.

Parmesan Cheese is Optional, my MSE downfall is i like the Parmigiano by the bucket load and it's not cheap.


Next is a quick and tasty Anchovy Pasta. (Will serve Four)

1 x tin of Anchovies in Olive Oil
1 x small Onion (finely chopped)
1 x tin of tomatoes (chopped or plum)
Conchiglie Pasta (Shells) i have used other pastas, but they don't work aswell

1. Set the pasta gently boiling in some slightly salted water (should take about 8 minutes)
2. Fry the onions in a saucepan with some olive oil (not too much oil).
3. When the onion has started to soften and gone a bit clearer in appearance, then add the tin of Anchovies (including the oil they came in).
4. Stir constantly and only when the anchovies have completely liquified,
then add the tomatoes.
5. When the pasta is ready, drain excess water off, some mixed herbs can be added to the pasta sauce if you have them available.
6.Most importantly now, once the pasta is drained put it back in it's saucepan and then add the pasta sauce to it, mixing it all in inside the saucepan before serving.

Parmesan Cheese is once again optional.

Enjoy.