Four MSE Ingredients (Recipes)

Smiley_Mum

Around 3 cups of red lentils.
A couple of handfuls of macaroni.
A couple of handfuls of grated cheese.

Cook the pasta.
Cook the lentils in some salted water.
Drain the lentils well when cooked, shove in the blender/FP and throw in the grated cheese. Blitz well until a puree.
Stir in the pasta and serve.

Add in tuna, sweetcorn, mushrooms, ham, bacon etc to your liking. Saves on milk and butter when supplies are low, less fattening too.

nodwah

freyaluck wrote:

Smoked Haddock and Ricotta Pie (yummy)

1/2 tub of ricotta
1 fillet of smoked haddock
3 handfuls of Spinich
pack of ready made puff pastry

1)Roll out the puff pastry to about 30x30 cm square
2)fork one half of the pastry
3)use off cuts of pastry to add a 1cm seam around the edge of the square ( stick it on with water), lay on to tray
4)place a layer of spinich on the forked half of the pastry,
5) on top 1/2 of the ricotta
6) then the haddock,
7) then the last of the ricotta
8)and then another layer of spinich, so you have 5 layers
9) Fold the pastry over and seal the edges with a little water,
Place in a medium oven for about 30 mins.
Voila easy pie.

I made this as small sized starters today to impress the In laws- worked great, but I think I needed to roll the pastry VVthin

rls1973

just seen this in the newspaper, i havent tried it myself yet so i cant vouch for it! but it's got very few ingredients and looks good. so it's :

to serve 4

600g/1lb pork fillet
3 onions, thinly sliced
100ml creme fraiche

from the storecupboard:
oil for frying
2 tbsp paprika
300ml / 1 1/2 pints chicken or vegetable stock

heat the oil, add onions and fry for 10 mins, stirring occasionally until softened and lightly coloured.

cut pork into bite size chunks, add to the pan and stir over a high heat to seal and brown them all over. stir in the paprika, cook briefly, then add the stock and bring to the boil.

cover and cook for 30-35 mins. until the pork is tender. stir in the creme fraiche and simmer for a further 2 mins.

if you have any chives/parsley, snip this over the pork, serve over rice/green veg.

:beer: enjoy!

Mics_chick

daxon wrote:

Especially cheap if you can pick up a reduced price cabbage or one off the market:

1 cabbage (white or green)
1 pt milk
6oz cheese
small packet economy peanuts
Flour from store cupboard

Boil a chopped cabbage until almost cooked
Make a cheese sauce with milk, 1 tabsp flour and grated 4oz cheese
Put cabbage in a casserole dish, layer with peanuts, pour sauce over, top with remaining cheese and grill or bake until golden & bubbly.

Once you've tried this you can add allsorts to it (particularly left over bits). Try tuna, bacon, anchovies, chicken and definately......... crumbled black pudding!!!

Hi
What size packet of peanuts do you use for the cabbage recipe? Is it about size of packet you'd buy in a pub or something bigger?
Cheers Mics_chick

ashli_2

Salmon Fishcakes
Potatoes (I just use how many I would if I was making mash for the family)
400g tin of pink salmon (currently on special offer in Netto at 97p:T )
Milk and butter
Flour
A little oil


Boil and mash potatoes with milk, butter and lots of seasoning, herbs etc
Drain and mash pink salmon
Mix salmon and potatoes together and press into cake shapes
Coat lightly with flour then leave them in the firdge for an hour or so before cooking as they hold their shape better
Fry in a little oil or bake in the oven on a greased tray
Serve with salad and some chutney or relish

You can put all sorts of yummy things in these depending on what you have in, cooked sweetcorn, fried onions, chopped spring onions, a little diced tomato herbs, pesto, chopped capers, lemon juice. I want to try them with chopped green chillis and coriander. They are extra special if you brush them with milk and roll them in some HM breadcrumbs before cooking

morganlefay

Cooked Chicken, any sort, chopped into bite sized bits, long grain rice - cheapest sort, no need for expensive Uncle Ben's - , chopped onion and red pepper, tin toms (OOPS this is 5 - sorry) 1pt boiling stock made with stock cube.
Cook onion and pepper about 4 mins - till softish anyway(if I have it I sometimes add a bit of chopped bacon and/or celery but no need to) in some oil in M/W.
Tip rice (about 6oz for 2 greedy people) into onion mix and stir well. add boiling stock and tin tomatoes plus garlic, mixed herbs, thyme, maybe squirt of extra tom puree, pinch of paprika - whatever you fancy but it's fine with none of that, stir well and cook on High for 9 mins. stir well again , add chicken bits cook for 9 more mins. Leave to stand for a minute or two, stir, devour with salad, peas etc etc. Can add some olives when you add the chicken, which makes it more 'spanish'.
My OH gets withdrawal symptoms if he doesn't have this once a week and it's suspiciously easy ! :rotfl: :rotfl:

Turbo_Gran

How big is a cup?

squeaky

You can use a measuring jug. For liquids or solids you just fill to the 240 mil mark.

It's worth filling your jug with 240 mil of water and then seeing if you have any mugs or glasses about the house that are just the right size. Saves measuring then - you just scoop.

Cup sets can be found in most supermarkets these days and are very cheap.

Queenie

Spicy Cauliflower Soup
Serves 4

1 large cauliflower
1 1/4 pints milk (or dry milk powder with water)
1 tbsp curry powder

Cut the cauliflower into florets and put in a pan with the milk and curry powder.
Bring to the boil then reduce the heat to a simmer for 20mins.
Cool for a few minutes, then process in a food processor until it's smooth and creamy.
Return to the pan to heat through. Season with salt/pepper as per taste/health.

Delicious with hm cheese and onion crusty rolls :drool:

Betty_Bucket

Stale bread and/OR rolls,scones etc
Tea - well stewed
Dried mixed fruit
Plenty of mixed spice

soak fruit in tea. Crumb the breads roughly. Add tea + fruit,mix well,leave to soak awhile. Add extra tea/bread depending on consistency. Bake approx 1 hr.

quantities i use - 1 loaf, 1 bag value fruit, approx 2pts leftover tea [stored in fridge until i need it], this fills a large roasting tin. I make this every weekend
and keep in fridge. This is also delicious eaten hot.